JPS6314608B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an apparatus for preparing noodles, rice and other similar food products of any shape and size.

As is well known, noodles and rice have traditionally been cooked in deep pots, and there are a wide variety of deep pots depending on the amount to be cooked at the same time. Cooking water was first boiled in this deep pot, then a certain amount of the cooked product was added and stirred using a mechanical or manual device. During the boiling process, the cooking water became increasingly enriched with starch liberated from the cooked product. After the end of the boiling process, the water was drained and the cooked product was drained.

This traditional method of preparing noodles and other products is not only disadvantageous from the point of view of rationalization and automation, but also has various other drawbacks.

First, it is uneconomical in terms of water consumption and energy consumption required to heat the water. This is because the starchy water can no longer be used for cooking purposes again.

Particularly where preparing large quantities of goods in a repetitive process is a problem, such as in public kitchens, hospitals, canteens, etc., the above-mentioned drawbacks are extremely serious, resulting in not only wasted water and energy, but also large amounts of waste. It involves a waste of time.

Another drawback is created by the way water and products are mixed during the boiling process. Since it is extremely difficult to mix large quantities of products by hand, mechanical methods are needed, which not only consume energy to function, but also do not allow for thorough mixing of the products. The item itself is destroyed and thus loses important features. On the other hand, without an effective mixing process, homogeneous boiling is not guaranteed, as the items stick together or form lumps, especially at the start of boiling.

SUMMARY OF THE INVENTION The object of the present invention is therefore to provide a device for cooking noodles and similar items, in which the drawbacks of traditional cooking methods are eliminated and the boiling process is streamlined and automated. To achieve this objective, the present invention comprises a first tank with a sump at the bottom and a partially perforated wall so that a gap is formed around the immersed part. a second tank for storing cooking products suspended in the first tank, connected to a circulation path and a suction part of a circulation pump for supplying preheated water to the upper part of the gap; a water circulation path between the gap and the interior of the second tank, comprising a conduit for drawing water from the upper part of the gap, the inlet being arranged in the discharge part of the circulation pump and the outlet in the inner surface area of the second tank; a filter for starch contained in water, which is provided and connected to at least one nozzle; a circulation pipe connected to the bottom of the filter and the drainage sump for discharging starch-rich water; We propose a cooking device consisting of a heating device to bring water stored in a tank to a specified temperature and maintain this temperature, and finally a control/shutoff device built into the water supply pipe, drain pipe, and circulation pipe. . By arranging a water circulation pipe under pressure and one or more nozzles inside the second tank,
The boiling product contained with water in the second tank is subjected to a rotary motion, so that it is carefully and continuously stirred without resorting to manual or mechanical stirring devices, so that within a short period of time Ideal temperature and heating conditions are created for cooking, and there is no worry about food sticking or lump formation. During the boiling process, i.e. after filling the first tank with water to a predetermined height, heating the water to the desired temperature and placing the items to be cooked in the second tank, the machine operates in a partially open circuit. It works. In other words, it is actually configured to continuously drain starch-enriched water from the sump. This water is automatically replenished by a preheated, clean water supply. Starch-laden wastewater is replaced with clean water, and with the help of filters, cooking water is thoroughly cleaned of starch. The proportion of water drained during cooking is preferably approximately 10% of the contents of the first tank. Other properties and advantages of the device according to the invention will become apparent from the following detailed description of a preferred embodiment.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS As can be seen in the drawings, the apparatus for preparing noodles and similar foodstuffs according to the invention has a frame 10 with a resting surface for resting on the floor. A first tank 11 of generally rectangular horizontal cross section is held by a machine frame 10 . The bottom of the first tank 11 forms a drainage basin 12.

A second tank 13 is held suspended within the tank 11 .
The second tank 13 is used to contain the items to be cooked. This second tank 13 has a generally semi-cylindrical cross section (see FIG. 2) and has one vertical wall 1
4 extends vertically upwards, and another longitudinal wall 15 forms an edge turned towards the interior of the vessel. Tank 13
The top side walls and walls 16 as well as the elongated intermediate strip at the bottom of the tank 13 have perforated areas. This is indicated by reference numeral 17 or 18 in the schematic diagram.
The diameter of the holes is selected in such a way that the food product to be cooked, if any its fragments, such as pieces of broken noodles, or any impurities present in the product, cannot pass through. The total number of holes is not important.
It is sufficient that the effective water stream containing starch and impurities discharged from the goods inside the tank 13 into the gap 19 surrounding the entire immersed part of the tank can pass through this hole.

The tank 13 is located in the machine frame 10 and has a rotatable shaft 21.
It is held in a suspended state by an arm 20 fixed to.

Also, when the tank 13 is in the immersion position in the tank 11,
An outer edge 22 fixed to the tank 13 rests on a part 23 of the machine frame. By rotating the shaft 21 by means of suitable auxiliary means, not shown here, the tub 13 can be placed in a tilted position (as shown by the dashed line in FIG. dripping from the hole can be guaranteed.

A lid 24, also tiltable, carried by a support 25 fixed to a part 23 of the machine frame, can cover the upper side of the tank 13 (see solid line in FIG. 2).

A water supply reservoir 2 is located at the upper edge of the tank 11 and inside the gap 19.
6 are arranged circumferentially. The drainage holes and slits are directed towards the underside of the gap. This connection 26 is connected to a conduit 28 via a water level control valve 27 (for example a float valve). on the other hand,
Conduit 28 is connected to a water pipe via a water boiler 29 and a salt distribution device 30. A conduit 31 emerges from above the gap 19 and is connected to a suction pipe of a circulation pump 32 fixed to the machine frame 10 . The outlet of this pump is connected to the inlet of a three-way valve 33, one outlet of the latter being connected to a filter 3, designated in its entirety by the reference numeral 34.
4, and a pipe 35 is fixedly connected to the other outlet, and the outlet pipe of the filter is connected to this pipe 35.

The pipe 35 leads via a control valve 36 to a connection with an interlock coupling 37. Inside the vertical wall 14 of the tank 13 when the tank 13 is in the immersion position (see Figure 2)
The nozzle 38 attached to the nozzle 38 automatically locks into the interlocking coupling 37 mentioned above. 1 on the same wall 14
It is also possible to provide more than one nozzle arranged in parallel with the connecting portion 37. The nozzle 38 is directed into the lower cylindrical part of the tank 13, from which the water jet (pressurized by the pump 32) mixes with the water contained in the tank 13 and into this water. Rotate the food items being prepared. This results in a continuous and careful mixing process of the food product itself.

The filter 34 (see FIG. 1) includes a cylindrical container;
It consists of a lower conical portion forming a settling chamber 39. Slightly above this settling chamber, the filter inlet pipe coming from the three-way valve 33 connects tangentially.

A filter insert 40 is located in the center of the cylindrical container and rests on an annular dish 41. A cylindrical filter insert 40 separates a central region communicating with the lower settling chamber 39 and an annular peripheral region. An outlet tube connected to tube 35 emerges from the outer circumferential area. Lid 42
closes the top of the cylindrical container under the action of pressure. A suitable scraping device (not shown) may be provided to keep the surface of the filter insert 40 clean.

The filter insert consists of a material suitable for trapping starch suspended in the circulating water. This starch accumulates in the lower conical chamber 39. A valve 43 leading directly to a drain 44 is connected to the chamber 39 .

Additionally, a conduit 45 coming from the sump 12 of the tank 11 and an overflow drain 46 coming from the gap 19 are connected to this drain 44 . The conduit 45 is connected to the drain port 44 via a drain control valve 47.

The water contained in the tank 11 is very rapidly brought to the desired temperature (boiling state) and kept at this temperature by means of a heating element 48, which is shown only schematically in FIG. can be done.

The functionality of the device described above is as follows.

Close the drain valve 47, stop the circulation pump 32, and drain the water from the water pipe via the conduit 28 and valve 27,
The tank 11 is filled with preheated and suitably salted water until a predetermined water level is reached. At this moment valve 27
will automatically interrupt further water inflow. Tank 1
3 communicates with the gap 19 through the holes 17 and 18, so that the same water level also occurs inside the tank 13.

The water is then brought to a very rapid boil by means of the heating element 48, the quantity of goods to be cooked is then placed in the tub 13, the lid 24 is closed and the circulation pump 32 is then activated. At that time, three-way valve 3
3 must be in the position shown in FIG.
is adjusted so that the water jet exiting nozzle 38 reaches the appropriate strength. At the same time, the drain valve 47 is partially opened to continuously drain the sump 12. A suitable amount of fresh water will thereby automatically flow in via the valve 27.

Clean water flows from the water supply sump 26 into the gap 19 and removes solid impurities from the boiling product to the sump 12.
push it in the direction of At that time, impurities are holes 17 and 18
The gap 19 is reached from the tank 13 through the gap. This impurity, along with some of the starch, reaches the drain via valve 47 and the discharged water is replenished with additional clean water.

The water returned by the circulation pump 32 is purified by a filter 34. Filter 34 collects the remaining portion of starch. In this way, starch is almost completely removed from the cooking water.

Preferably, the proportion of water released during the cooking process is adjusted to approximately 10% of the contents of tank 11.

Since the valve 43 is normally closed, the filter 34,
To be precise, starch separated from the circulating water accumulates in the sedimentation chamber 39 below. For periodic cleaning of the filter and removal of accumulated starch, an operation that can be carried out without interrupting the movement in the vessel 13 even during the cooking of the product, the valve 43 is opened and the three-way valve 33
It is sufficient to place the pump 32 in a position where the water coming from the pump 32 flows directly into the pipe 35. Under this condition, a portion of the circulating water enters the filter 34 through the tube 35, flows through the filter insert 40 in the opposite direction to normal, and then exits the valve 43 to remove starch from the chamber 39.

The water jet entering the tank 13 from the nozzle 38 (or nozzles if more than one is provided) causes a swirling rotational movement of the boiling water/product mixture in the tank, thus providing mechanical assistance. To produce a continuous, homogeneous and at the same time gentle stirring process of the product without resorting to any means. When the cooking process is finished, the lid 24 is lifted and the tank 13 containing the cooked product is removed from the tank 11. Next, water is dripped from the holes 17 and 18 in the tank. Subsequently, by manipulating the shaft 21 using suitable auxiliary means, the tub 13 is further raised and tilted (see the position shown in phantom in FIG. 2) and the articles are removed.

The cooking water remaining in tank 11 is effectively starch-free and still hot, so it can be used to cook the next batch of items without leaving tank 11.

There is no doubt that the device according to the invention has all the advantages for streamlining and automating food preparation operations.

In practice, a thermostat can be provided for automatic control of the temperature of the cooking water. A timer is installed to control the cooking process, and all operations can be programmed and carried out appropriately.
This device is intended for use in large scale kitchens, canteens and similar enterprises where it is of utmost importance to maximize the efficiency and economical organization of the work without compromising the quality of the prepared products supplied. When considered, all of the above possibilities are undoubtedly significant.

Apart from this programming of the operations carried out by this device, the basic advantages obtained, namely the continuous removal of starch from the cooking water and the automatic homogeneous stirring process of the boiled product, cannot be overlooked in any case. should not be done.

[Brief explanation of the drawing]

FIG. 1 shows a schematic vertical longitudinal section on one side of the device and a side view on the other side, and FIG. 2 shows a vertical cross-sectional view along the lines of FIG. Main parts and reference numbers, 11...first tank, 12
... drainage basin, 13 ... second tank, 19 ... gap between two tanks, 27 ... water level control valve, 28 ... conduit, 29 ... boiler, 30 ... salt distribution device,
31... Conduit, 32... Circulation pump, 33... Three-way valve, 34... Filter, 35... Conduit, 36...
Control valve, 37... Interlocking coupling, 38... Nozzle, 43... Check valve, 44... Drain port, 45
... Conduit, 46 ... Overflow drain pipe, 47 ... Drain control valve, 48 ... Heating element.

Claims (1)

[Scope of Claims] 1. A first tank having a drainage sump at the bottom, and a hole formed in a part of the wall so that a gap surrounding the immersed part is formed at the immersion position. a second tank for accommodating cooked products held suspended in the gap, and a circulation path for supplying preheated water to the top of the gap and a suction port of the circulation pump connected from the top of the gap. a water circulation channel between the gap containing a conduit for discharging water and the interior of the second tank; at least one water circulation path having an inlet at the outlet of the circulation pump and an outlet at the inner surface area of the second tank; a filter for starch contained in the water, connected to the nozzle of the first tank, a heating element for bringing and maintaining the water contained in the first tank at a specified temperature, a water supply circuit, a drainage circuit and a circulation path. A device for cooking noodles, rice and similar foodstuffs, characterized in that it comprises a control and shutoff element inserted in the device. 2. The cooking device according to claim 1, wherein an automatic water level adjustment valve is inserted in the water supply circuit. 3. The water supply circuit according to claim 1, characterized in that a water supply circuit is connected to a reservoir disposed above the gap between the two tanks, and the water outlet is directed to the top of the gap. cooking equipment. 4 A three-way valve is installed in the water circulation path between the pump outlet and the filter inlet, and the third outlet is installed inside the second tank by a pipe via a control valve. said three-way valve can be operated to connect said nozzle with said nozzle, said three-way valve being operable to connect said pump outlet with said filter inlet or said pipe, while said filter outlet is connected to said pipe above said control valve. 2. The cooking device according to claim 1, wherein the bottom of the filter is connected to the drainage circuit via a check valve. 5. The cooking device according to claim 1, wherein the drain sump of the first tank is connected to a drain circuit via a control valve. 6. The cooking device according to claim 1, characterized in that the overflow pipe coming from above the gap between the two tanks is connected to a drainage circuit. 7. Claim characterized in that the second tank is held by a tilting means, said tilting device being tilted in order to transport the second tank from an immersion position in the first tank to an external tilting position. The cooking device according to item 1. 8. Cooking device according to claims 1 and 7, characterized in that it is equipped with a programming device for controlling the temperature of the boiling water and the duration of the boiling process and for controlling the tilting means.