JPS6336965Y2 - - Google Patents

Description

[Detailed description of the invention] (1) Purpose of the invention (industrial application field) This invention is a device that integrates a boiler and an open-type steam cooker, and is capable of freely adjusting temperature, humidity, cooking time, etc., and also has a function for drying the surface of the food to be cooked.
The present invention further relates to a steam kitchen having a function of chemical treatment or coloring in the production of smoked ham, for example.

(Prior Art) Steam Kitchen Utility Application No. 1983-36372, filed by the same inventor and applicant as the present invention, was devised to solve the various drawbacks of conventional heating steamers. is a combination of a cooking device that stores food to be cooked, a water heating means for generating saturated steam, and a boiler consisting of a conduit that guides the saturated steam generated by the water heating means into the cooking device. ``Steam kitchen, which is characterized by high energy efficiency.''According to this, it has a high energy-saving effect, and even when cooking, there are methods such as using a can, such as watching the steam blown out from the lid, Alternatively, it is possible to obtain a suitable cooking state without relying on primitive methods such as tasting, but for example, freshly prepared shyu mai, gyoza, manjiyu, etc.
In the case of hamburgers, etc., there is a good chance that the surface portion may deform or lose its shape, and depending on the type of food, this can be a fatal drawback.
When flavor processing is required in the next process such as smoking, or when a coloring process is required, the steam kitchen according to Utility Application No. 59-36372 mentioned above cannot be used, and its use must be extremely limited. Ta.

(Problems to be Solved by the Invention) The present invention not only provides a suitable steaming effect on the food to be cooked, but also allows the surface drying to be performed in the same cooking device in the previous stage, which prevents deformation or loss of shape of the food. This steam method not only prevents drying of the surface, but also performs surface drying, which is an essential condition for items that require flavor processing and coloring processing in the next step.Furthermore, flavor processing and coloring processing can be performed in the same steam kitchen. The purpose is to provide chitutin.

(2) Structure of the invention The above problems are related to the cooking device that stores the food to be cooked, the water heating means for generating saturated steam, and the conduit that guides the saturated steam generated by the water heating means into the cooking device. A steam kitchen main body consisting of a boiler consisting of a boiler, and a food drying means such as a heater installed in the cooking device, which has a built-in heater for flavoring and coloring the food in the cooking device by supplying steam with a chemical solution to the food in the cooking device. This is achieved by a steam kitchen characterized in that a chemical tank is provided inside or outside the steam kitchen main body.

(Example) An embodiment of the present invention will be described based on the drawings.

In the figure, 1 shows the steam kitchen of the present invention, and 2 shows the boiler. The boiler 2 supplies a required amount of water 5 from a water supply port 3 through a valve 4, and has a heater 6 inside to generate saturated steam by heating the water. Reference numeral 7 denotes a water level gauge, which allows the amount of water in the boiler 2 to be checked from the outside.The boiler 2 has a heating prevention device 8, as well as an alarm device and a heat source cutoff device (not shown) to prevent danger of low water level. is installed. 9 is a drain pipe. Reference numeral 10 denotes a cooking device, which is formed with an open bottom and a closed top, and a food 12 is placed on a food placement table 11 . 13 is cooking device 1
It is a door formed in the shape of 0, and is used when taking food 12 in and out, and in this embodiment, a transparent glass is attached so that the inside can be confirmed. Further, the surface of the cooking device 10 is provided with a prevention means for preventing heat radiation and a heat retention means for preventing danger. Reference numerals 14 and 15 indicate a valve pipe and a non-valve pipe for feeding the saturated steam generated in the boiler into the cooking device 10. The valve pipe 14 is mainly used to adjust the temperature inside the cooking device 10, and is not used. The valve pipe 15 is for sending all the saturated steam into the cooker. 1
6 is a thermometer that allows you to check the temperature inside the cooking device 10 from the outside, and 17 is a temperature detector installed inside the cooking device 10, which sends a signal to the operation panel 18 to control the boiler 2.
The amount of heat supplied to the cooker 10 is automatically controlled, and the temperature inside the cooker 10 is automatically managed. If the temperature detector 17 is a thermostat and the heat source is electric, a plurality of heaters may be arranged and the thermostat may blink sequentially or proportional temperature control may be performed by changing the voltage. In the case of oil-based fuels, thermostats are used to control and adjust the fuel intermittently or proportionally. 19
is a drain pipe, and the saturated steam sent into the cooker 10 supplies latent heat to the heated object, so the sensible heat becomes drain water and is collected in the saucer at the bottom of the cooker.
The drain water is discharged through the drain pipe 19, but it can also be collected into the boiler 2 if the drain water is clean.

Reference numeral 20 denotes a drying heater disposed within the food placement table 11, which radiates heat through ventilation holes 11a formed in the food placement table 11, and exhibits a surface drying effect on the food 12. Further, a partition 21 is provided inside the cooking device 10 so that moisture that evaporates on the surface rises to the top, and when condensation occurs, it travels along the outside of the partition 21 and is discharged to the outside.

22 is a humidifier, which contains water 22a and a heater 22b inside, and in order to prevent the surface from drying out rapidly, the valve 24 of the conduit 23 is opened based on the command from the operation panel 18, and the steam from the humidifier 22 is heated. It is sprayed into the container 10. There are two types of humidification methods: steam heaters and electric heaters. In the case of a steam heater, part of the steam is released into the room and controlled by a hygrometer, and in the case of an electric heater, water is sprayed. This will improve the humidification conditions. 25 is a chemical tank;
The inside is equipped with a heater 26, and in this embodiment, a chemical liquid 27 for coloring, flavor, flavor, and aroma for producing smoked ham is stored, and is located below the food placing table 11 in the cooker 10. Position to,
The chemical solution 27 heated by the heater 26 turns into steam and passes through the ventilation holes 11a of the food placing table 11, thereby imparting the required flavoring and coloring effects to the food 12.

Although the chemical tank 25 is not shown, the same effect can be achieved even if the chemical tank 25 is not provided inside the cooking device 10 but is provided outside the cooking device 10 to evaporate the chemical and introduce it into the cooking device.

In the present embodiment having the above configuration, first, the drying heater 20 disposed inside the food placing table 11 is
When heat is radiated to the food through the ventilation hole 11a, the surface of the food 12 is dried and hardened, thereby preventing the food from deforming or losing its shape. In addition, in order to prevent the surface from drying rapidly during the drying process, a required amount of the above is introduced into the cooker from the humidifier 22, so that a suitable surface dry state can be obtained.

After this surface drying process is completed, the chemical liquid 27 is made into vapor from the chemical liquid tank 25 and is applied to the food 12 from below the food placing table, thereby applying the required flavoring and coloring to the food. Next, the saturated steam generated in the boiler 2 is guided into the cooking device 10 for heating or sterilization. In this case, all the latent heat of the saturated steam can be used, and the generated saturated steam is converted into drain, collected at the bottom, and discharged. It's something to go on. In addition, during the smoked ham manufacturing process,
By repeating the surface drying process and flavor processing process for the cooked product 10 alternately, for example, drying for 10 minutes, flavoring for 3 minutes, drying for 3 minutes, drying for 3 minutes, and flavoring for 3 minutes, until the food is colored, and then entering the steaming process, an ideal smoked ham can be obtained. Obtainable.

(3) Effects According to the present invention, unlike the conventional heating steamer described above, it is possible to not only achieve high thermal efficiency and a suitable cooking state, but also to achieve the same cooking after heating and steaming in the previous stage. The surface of the food can be dried in the container, and combined with the intervention of a humidifier, it can give the food a suitable surface hardening. After adjusting the shape, you can start the steaming process. In addition, in this invention, flavor processing and coloring processing can be performed in the same steam kitchen, so after surface drying of the food, which is an essential condition for this type of process, flavor processing begins, and then steaming begins. By doing so, smoked ham and other flavored foods that require coloring can be obtained very easily. Therefore, large-scale equipment is required to process smoked ham, Vienna sausage, etc.
Since this device can be used at stores for cooked foods that have to be produced in factories, it is possible to easily provide fresh cooked foods to consumers, etc. It can be effective.

[Brief explanation of the drawing]

The drawing is a schematic sectional view showing an embodiment of the steam kitchen of the present invention. 1...Steam kitchen, 2...Boiler, 5
...Water, 6...Heater, 10...Cooker, 12
...Cooked food, 14...Valve pipe, 15...Valveless pipe, 2
0... Drying heater, 22... Humidifier, 25...
Chemical tank, 26...heater, 27...chemical solution.

Claims (1)

[Scope of Claim for Utility Model Registration] (1) A cooking device that stores food to be cooked, water heating means for generating saturated steam, and a conduit that guides the saturated steam generated by the water heating means into the cooking device. A steam kitchen body consisting of a boiler consisting of a boiler and a food drying means such as a heater installed in the cooking device, and a chemical liquid with a built-in heater that applies flavor processing and coloring to the food cooked in the cooking device by supplying steam with a chemical liquid. A steam kitchen characterized in that a tank is provided inside or outside the steam kitchen main body. (2) The chemical solution tank described in Claim 1 of the Utility Model Registration Claim has a built-in heater and a plurality of ventilation holes on the circumference, and is arranged in the lower part of the cooking table and has an open top. A steam kitchen characterized by a box. (3) The chemical solution in the chemical solution tank described in claim 1 of the utility model registration is used for coloring for the production of smoked ham,
Steam kitchin is characterized by being a medicinal liquid for flavor, taste, and aroma. (4) A steam kitchen characterized in that the cooking device according to claim 1 of the Utility Model Registration is equipped with a humidifying means for preventing the surface of food to be cooked in the cooking device from being rapidly dried.