JPS62201539A - Cooking apparatus - Google Patents

Abstract

PURPOSE:A cooking apparatus, having a heat source part, cooling part and chamber, openably and closably dividing the heat source part and cooling part, and further having each partition plate for openably and closably dividing the cooling part and chamber and capable of carrying out air-drying, hot smoking and cold smoking by one apparatus. CONSTITUTION:Partition plates 17 and 20 are in a closed state and smoke generated from pieces of wood is cooled in a cooling device 10 while leading the smoke through a smoke conduit pipe 7 to smoke foods 12 and carry out cold smoking. The partition plates 17 and 20 are then kept in an opened state and the cooling device 10 is stopped to move smoke from a heat source part to a chamber part 11 and carry out hot smoking. The partition plate 17 is kept in an opened state and a heating device 3 is stopped to drive a blower 10. Air is then made to flow in the chamber 10 to air-dry the foods 12.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a cooking device for producing smoked foods.

2. Description of the Related Art A conventional cooking device of this type is a barbecue grill used for outdoor cooking as shown in FIG. C,
To produce smoked food, a method was adopted in which a piece of wood was heated in the lower part of the main furnace 23, a lid 24 was placed on it, and the food material placed in the bottom part of the main furnace 23 was smoked.

Problems to be Solved by the Invention Originally, in the production of smoked products, there were two methods: the hot smoking method, in which smoke was added at a relatively high temperature, and the cold smoking method, in which smoking was performed using smoke at a relatively low temperature.
The manufacturing method is selected depending on the type and purpose of the food material.

However, the above-mentioned configuration had a decisive drawback in that heating and smoking were performed at the same time, so it could only be used in the hot-smoking method. In addition, when producing smoked food, it is necessary to air-dry the food ingredients to some extent in advance.
This would not have been possible with the configuration described above.

The present invention solves such conventional problems and aims to perform air-drying and hot-smoking or cold-smoking in one machine.

Means for Solving the Problems In order to solve the above problems, the cooking equipment of the present invention includes a heat source section having a heating device for heating pieces of wood, a smoke conduit for guiding smoke generated from the heated pieces of wood, and a smoke conduit for guiding the smoke generated from the heated pieces of wood. a cooling section having an air blower that cools the conduit; a chamber section having a furnace for holding food and smoking; a first partition plate that freely opens and closes the partition between the heat source section and the cooling section; and a second partition plate that partitions the section so as to be openable and closable.

Function The present invention has the above-described configuration, and in order to produce cold smoke,
The first and second partition plates are kept closed, the pieces of wood are heated by the heating device, and the smoke generated from the pieces of wood is guided through the smoke conduit.

Before the smoke flows through the smoke pipe and is added to the food, the smoke pipe is cooled by a cooling device, which lowers the temperature of the smoke.
As a result, cold smoking becomes possible by adding low-temperature smoke to the food. On the other hand, to produce mixed combustion, if the first and second partition plates are kept open and the cooling device is stopped while the wood chips are heated, the generated smoke will be cooled down in the smoke pipe. Instead, the relatively high-temperature smoke moves from the heat source to the chamber via the cooling section and is added to the food, making mixed combustion possible. In addition, to air dry food, place the food in the oven, keep the first partition plate open, stop the heating device, and drive the blower. Air will flow from the cooling section into the chamber, allowing the food to dry. This allows air drying.

Embodiments Hereinafter, embodiments of the present invention will be described based on the accompanying drawings.

In Fig. 1, 1 is the main body of the cooking device, with a heat insulating material 2 at the bottom,
A heat source section includes an electric heater 3 as a heating device, a box 5 in which a piece of wood 4 is placed, and the like.

A smoke inlet 6 is connected to a smoke outlet 8 via a meandering smoke conduit 7, and constitutes a cooling section together with the air inlet 9, blower 10, and the like. Reference numeral 11 denotes a furnace in which food 12 is held and smoked, and constitutes a chamber section. Food 1
The smoke added to 2 passes through the smoke escape port 13 to the exhaust port 14.
is discharged from the main body 1. The discharge port 14 communicates with the cooling section through a duct 15 at a vent port 16 .

Reference numeral 17 denotes a first partition plate that partitions the heat source section and the cooling section, a part of which is connected to the heat source section through the first opening 19 by sliding the first damper 18 from side to side. The cooling section can be opened and closed freely. Reference numeral 20 denotes a second partition plate that partitions the cooling section and the chamber section;
By sliding the damper 21 left and right, the cooling section and the chamber section can be opened and closed via the second opening 22.

In the configuration described above, in order to produce cold smoking, the first and second
openings 19,22 of the first and second dampers 1, respectively.
Blocked on 8.21. When a piece of wood 4 is placed in a box 5 and heated by an electric heater 3, smoke generated from the piece of wood 4 is blown out from a smoke inlet 6 through a smoke conduit 7 and into a casing 11 from a smoke outlet 8.

If the blower 10 is driven at this time, the air suction port 9
The smoke is cooled by the more air sucked in, and the low-temperature smoke is added to the food 12 to enable cold smoking. In this case, the smoked smoke is discharged to the outside of the main body 1 from the smoke exhaust port 14 via the smoke vent 13, and the cooled air is also discharged through the smoke vent 16 and the duct 15. It is discharged from the outlet 14.

In addition, in order to produce mixed combustion, the first and second dampers 18
．． 21'' to the position shown by the dotted line to open the first and second openings 19.22'i. At this time, the smoke inlet 6 is simultaneously closed by the first damper 18, and the vent 16 is also closed. The smoke is blocked by the second damper 21.If the blower 10 is stopped in this state and the wood pieces are heated, the generated smoke will not be sucked into the smoke pipe 7 which is blocked, and the smoke pipe 7 will be opened. The part 11 moves from the part 19 to the opening part 22 and remains at high temperature.
The food 12 inside is smoked and mixed combustion is possible.

Furthermore, when producing smoked foods, it is said to be preferable to air-dry raw food materials by blowing air on them before smoking, as this improves smoke penetration. In this case, only the opening 22 is kept open and the electric heater 3
When the air blower 10 is stopped and the blower 10 is driven, since the vent 16 is closed, the generated air enters the food 11 through the opening 22 and air-dries the food 12. The smoke is discharged through the smoke outlet 14.

According to the cooking device of the present invention, the following effects can be obtained.

It has a heat source part, a cooling part, and a chamber part, and has a first partition plate that partitions the heat source part and the cooling part in an openable and closable manner, and a second partition plate that partitions the cooling part and the chamber part in a freely openable and closable manner. Because of this, it is possible to perform both cold smoking and mixed combustion in one machine, as well as air drying.

[Brief explanation of drawings]

FIG. 1 is a sectional view of a cooking device in an embodiment of the present invention;
FIG. 2 is a perspective view of a conventional cooking device. 1...Body, 3...Electric heater, 7.
...Smoke pipe, 10...Blower, 11...
...Furnace, 17...First partition plate, 20...
...Second partition plate. Name of agent: Patent attorney Toshio Nakao and one other person

Claims (1)

[Claims] A heat source section having a heating device for heating a piece of wood, a smoke conduit for guiding smoke generated from the heated piece of wood, a cooling section having an air blower for cooling the smoke conduit, and a furnace for holding and smoking food. A cooking device comprising a chamber part, a first partition plate that partitions the heat source part and the cooling part in an openable and closable manner, and a second partition plate that partitions the cooling part and the chamber part in an openable and closable manner.