JPS5889149A - Method and apparatus for roasting - Google Patents

Abstract

PURPOSE:To carry out the roasting of a large amount of material, smoothly and hygienically, by putting the material to be cooked in a rotating horizontal cylinder, and heating the material from the outside of the cylinder while reversing the material. CONSTITUTION:The material 8 to be cooked is put into the cylindrical container 1 through the openings 13, 14, and the cylinder is driven by a motor at a constant speed by adjusting a speed regulator. The material 8 is roasted while being reversed repeatedly. When the material 8 is viscous, a scraper 9 is pressed against the cylinder to scrape off the material 8. The heat transmitted from the gas burner 2 is accumulated in the cylinder 1, and the heat dissipating from the cylinder is checked with the heat insulation wall 3.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and apparatus for cooking fried foods such as fried stir-fries, fried rice, and stir-fried vegetables.

Traditionally, stir-fry cooking involves placing cooking ingredients in a wok, frying pan, flat iron plate, etc., and then stirring the ingredients using a rice paddle, chopsticks, etc. Therefore, since there is a limit to the stirring operation using chopsticks or the like, it has been difficult to cook a large amount of cooking ingredients at once. For this reason, it was necessary to set up cooking areas in several locations, which required space and manpower (and also caused oil etc. to scatter during cooking and stain the kitchen,
There were hygienic problems as foreign substances such as dust were mixed into the cooking ingredients. Furthermore, the heat from the heating section on the ship, where stirring work is hard work, dissipates upward through the wok, etc., resulting in low heat efficiency for cooking ingredients, and also for cooks who do stirring work to prevent burning. very hot for
This was causing a deterioration of the working environment.

The present invention has been constructed in view of these points, and is intended to enable the smooth and sanitary cooking of large quantities of fried foods, and to improve thermal efficiency and reduce fuel consumption.

The cooking method of the present invention stores cooking ingredients in a cooking ingredient storage body that is installed horizontally and rotates, and inverts the cooking ingredients.
It is characterized by heating from the outer peripheral surface of the cooking material storage body. By storing cooking ingredients in the cooking ingredient storage body, it prevents oil from scattering during cooking and foreign objects from getting mixed in.
This prevents heat from escaping, and by rotating the cooking material container, the cooking material is turned over, thereby eliminating the need for stirring by the cook.

The device used to carry out this cooking method includes a cylindrical cooking material container installed so that its axis is horizontal, and a drive unit that rotates the cooking material container around its axis. A heating section facing the outer peripheral surface of the cooking material storage body is provided adjacent to the cooking material storage body. The cylindrical cooking material storage body can be selected from a polygonal tube, a cylinder, etc. depending on the type of cooking material, etc., and a closed type, an open type, etc. can also be selected. As an example of an embodiment, it is recommended that the cooking material storage body is cylindrical, one end or one end is made small in diameter, the end is tapered, and the end surface of the tapered end is open.

According to this embodiment, cooking ingredients can be put in and taken out using the opening, and there is a height between the cylindrical shape and the opening to prevent cooking ingredients from flying out from the opening. Furthermore, the cooking status inside can be observed through the opening.

Another device used to carry out this cooking method is one in which the cooking material storage body of the device described above is covered with a heat insulating wall. This effectively utilizes the heat existing outside the cooking material storage body of the device described above. As an example of an embodiment of this apparatus, the cooking material storage body is formed in the same manner as the embodiment of the apparatus described above, and the open end face is formed as a heat insulating wall.

This is one of the characteristics of the cooking method of the present invention. In order to turn over the cooking ingredients by rotating the cooking ingredient storage, it is necessary to adjust the rotation speed of the cooking ingredient storage depending on the type of cooking ingredients and the cooking state. In other words, when the rotation speed is high, a strong centrifugal force acts on the cooking ingredients, causing the cooking ingredients to rotate together with the cooking ingredient storage while being pressed against the inner wall of the cooking ingredient storage, causing the cooking ingredients to turn over. Therefore, the rotation speed must be set so that as the cooking material container rotates, the cooking material rises to a certain position and then falls and reverses itself from that position.

In addition, the storage amount of cooking materials is 5 of the capacity of the cooking material storage body.
Desirably 0% or less. This is because if the storage amount is larger than this, a smooth reversal action cannot be achieved. It is desirable to be able to adjust the amount from the outer circumferential surface of the cooking material storage body in order to improve the cooking quality. Furthermore, since most of the cooking ingredients are deposited at the bottom of the cooking ingredient storage, it is desirable to heat the cooking ingredient storage from below.

According to the cooking method of the present invention, since the cooking ingredients are stored in the cooking ingredient storage body, there is no possibility of oil etc. scattering or foreign matter getting mixed in during cooking, making it possible to cook extremely hygienically. . The cooking ingredients stored in the cooking ingredient storage body are turned over by the rotation of the cooking ingredient storage body and are sand roasted by heating from the outer peripheral surface of the cooking ingredient storage body, so stirring work by the cook is omitted. There is no need for the cook to be present at all times, the work environment can be improved by providing shelter from the heat, and the work efficiency can be increased as other cooking tasks can be done at the same time. .

The heat applied to the cooking ingredients remains within the cooking ingredient housing and does not dissipate upwards as in conventional woks, resulting in extremely high thermal efficiency.

An example of a cooking device used for carrying out the cooking method of the invention is shown in the drawing and a description thereof will be given below.

The cooking material storage body (1) is formed into a cylindrical shape using an iron plate or the like as a material, and has both ends (U) (2) tapered and openings (13) ( 14
) is provided. This cooking material storage body (1) is.

It is installed so that its axis is horizontal. Below the cooking material storage body (1), there is a gas burner (21) serving as a heating section.
(21...) are provided in a plurality of rows, and the gas outlet (not shown) is directed toward the outer circumferential surface (15) of the cooking material storage body (1).

The cooking material storage body (1) is surrounded by a heat insulating wall (3) with a heat exhaust port (3) at the top, and a gas burner (
21 (21...). However, the openings ((3) (1→) on both end faces of the cooking material storage body (1) should not be made to protrude outward from this heat insulating wall (3). The rotation of the cooking material storage body (1) is performed by a drive unit, and in FIG. Material storage body (1
) It is designed to be supported and rotated by the roller +41 (41) provided below, but in Fig. The rail (16) is installed around the outer circumferential surface of the cooking material container (1) so that the heat of the heated cooking material container (1) is transferred to the roller +4 T4). This is to prevent the heat from being conducted to the rail (16) and disrupting the drive function.
(16) can be easily achieved by forming a heat insulating material or by interposing a heat insulating member between the cooking material storage body (1), but the embodiment shown in FIG. The aim is to ensure reliability of drive even if there is conduction. Furthermore, Fig. 3 shows an example in which rollers (41+41) are provided outside the heat-insulating wall (3), and a belt (5) is stretched between the rails (16) (16), which also blocks heat. This belt (5) uses a chain belt to prevent slippage, and has rollers (41
(41 and rail 061) (It is preferable to carve a rack between the racks so that they interlock. Figure 4 shows how the cooking material storage body (1) can be tilted together with the upper part of the heat insulating wall (31). with a bar (6) extending from the heat shield wall (3).
) is configured to be able to rotate around a shaft (7) at the tip.

To use the cooking device shown in this example, the cooking ingredients (
8) in the cooking material storage body (1) and rotating the cooking material storage body (1).

The cooking ingredients (8) can be stored through the opening (13) (M) of the cooking ingredient storage body (1). Roller (41 (41 is a motor (not shown) to a transmission (
(not shown), power is transmitted and driven. Therefore,
After storing the cooking ingredients (8), the speed change device is operated to select the constant speed described above in the cooking method of the present invention to drive the motor. As the cooking material storage body (1) rotates, the cooking material (8) is turned over and baked in the sand. However, if the cooking material (8) is viscous, the cooking material (8) may not be cooked properly. Since the cooking ingredients (8) may adhere to the inner wall of the diagonal container (1) and not be turned over smoothly, a scraper (8) is used to scrape off the cooking ingredients (8) into the cooking material container (1) as shown in Figure 1. 9) may be installed. Cooking material storage body (1
) is formed into a tapered shape so that when the cooking material (8) is turned over, the cooking material (8) is formed in the opening (13).
) (14) has the effect of preventing it from flying out. During cooking, the cooking ingredients (
The cooking state of step 8) can be observed, and moisture generated by sand baking can be diffused through the openings (13) and (14). The heat from the gas burner (2) (21...) is stored in the cooking material storage body (1) and
3) Although there is some dissipation from (14), the thermal efficiency is extremely high compared to conventional woks. In addition, the heat insulating wall (3) provided around the cooking material storage body (1) captures the heat dissipated to the outside of the cooking material storage body (1), and the outer peripheral surface of the cooking material storage body (1) ( 5) auxiliary heating Z0 After the cooking is completed, the cooking ingredients (8) are taken out from the opening, but if the cooking ingredient storage body (1) is configured to be tiltable as shown in Fig. 4, it is possible to take out the cooking ingredients (8). Work becomes easier.

In the cooking device of the present invention, in addition to the above-described embodiments, for example, electric heating may be used in the heating portion, or other mechanisms may be used in the driving portion. In short, it is sufficient that the cooking material storage body installed so that its axis is horizontal is rotated about its axis and heated from its outer circumferential surface. Further, the cooking material storage body is not limited to an open type, but may be a closed type with a cooking material storage opening formed in the roof. However, if a closed type is used, the air inside will expand due to heating, so it will be necessary to drill some exhaust ports.

As described above, according to the present invention, it is possible to cook a large amount of grilled food smoothly and hygienically, and moreover, it is possible to improve thermal efficiency and reduce fuel consumption.

Moreover, this single device has the same capacity as conventional iron plates at several locations, so only a small installation space is required, and only one person is required, resulting in high work efficiency, reduced costs, and other practical effects. It is.

・4. Brief explanation of the drawings Figure 1 is a sectional view showing one embodiment of the cooking device of the present invention, Figure 2
- Figure 3 is a sectional view showing another embodiment of the drive section, and Figure 4 is a side view showing another embodiment of the cooking device of the present invention.

(1) Cooking material storage, (2) gas burner, (3) heat insulation wall, (4) roller.

Patent applicant Union Shoji Co., Ltd. Taka Manufacturing Co., Ltd. Patent attorney Mitsuo Takahashi 1-2 4th country

Claims (1)

[Claims] (1) A frying method characterized in that cooking ingredients are stored in a cooking ingredient storage body that is installed in a horizontal direction and rotated, and the cooking ingredients are heated from the outer peripheral surface of the cooking ingredient storage body while being turned over. How to cook things. 2. A cylindrical cooking material storage body is installed so that its axis is horizontal, and a drive unit that rotates the cooking material storage body around its axis is directed toward the outer peripheral surface of the cooking material storage body. A stir-fried food cooking device in which a heating section is installed adjacent to a cooking material storage body.・3. 3. The stir-fried food cooking device according to claim 2, wherein the cooking material storage body is cylindrical, has both ends or one end having a small diameter, has a tapered end, and has an open end surface at the tapered end. 4. A cylindrical cooking material storage body is installed so that its axis is horizontal, and a drive unit that rotates the slanted cooking material container around its axis and the outer peripheral surface of the cooking material storage body. A stir-fried food cooking device in which a heating part for heating is disposed adjacent to a cooking material storage body, and the cooking material storage body is covered with a heat insulating wall. 5. The cooking ingredient storage body is cylindrical, both ends or one end have a small diameter, the end is tapered, the end face of the tapered end is open, and the open end face is made to protrude from the heat insulation wall. The fried food cooking device according to scope 4.