WO2017069242A1 - 再加熱装置 - Google Patents
再加熱装置 Download PDFInfo
- Publication number
- WO2017069242A1 WO2017069242A1 PCT/JP2016/081282 JP2016081282W WO2017069242A1 WO 2017069242 A1 WO2017069242 A1 WO 2017069242A1 JP 2016081282 W JP2016081282 W JP 2016081282W WO 2017069242 A1 WO2017069242 A1 WO 2017069242A1
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- Prior art keywords
- heating
- input
- time
- food
- reheating
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Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/003—Details moisturising of air
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D23/00—General constructional features
- F25D23/12—Arrangements of compartments additional to cooling compartments; Combinations of refrigerators with other equipment, e.g. stove
Definitions
- the present invention relates to a reheating apparatus that refrigerates a plurality of tableware containing cooked ingredients together with the ingredients and reheats the ingredients refrigerated at a desired timing.
- ingredients cooked in advance are stored in a plurality of dishes, and the ingredients are distributed as meals at predetermined times such as during breakfast.
- a reheating apparatus is used that refrigerates food cooked in advance with tableware and reheats food stored in the tableware before serving meals such as breakfast.
- Patent Document 1 discloses an apparatus main body that houses a plurality of dishes therein, a heater that heats food in the apparatus main body, and an input device that inputs the heating start time and the heating temperature of the heater. And a reheating device including the above has been proposed.
- the reheating device further includes a control device that controls the heating of the heater so as to start the heating of the food at the set heating temperature at the heating start time input by the input device.
- the reheating apparatus is heated in accordance with a meal time zone such as breakfast, lunch, or dinner, even if a menu for a month is set in advance as a menu table, for example. It was necessary to set the heating start time and the heating temperature according to the cooked ingredients.
- the setting of the heating start time and the heating temperature is such that the food is heated up to what time, not the worker who puts the food in and out of the reheating device every time and provides (delivery) the reheated meal. This may be done by a manager such as a dietitian who decides and manages it. For this reason, it has been difficult for those who are not engaged in the work (administrators) such as always putting foods in and out of the reheating device to set and manage them each time according to the time zone of each meal.
- the present invention is to provide a reheating device capable of easily and collectively performing setting management of heating conditions for reheating of cooked foods.
- a reheating device is a reheating device that refrigerates food that is cooked and stored in tableware, and reheats the food that is refrigerated at a desired timing.
- the reheating device includes a device main body that contains food contained in a plurality of tableware, a heater that heats the food in the device main body, and a temperature sensor that measures a temperature inside the device main body.
- a control device for controlling the heating of the heater based on the measured temperature measured by the temperature sensor, and an input device for inputting the heating condition of the heater by the control device The control device is configured to add the heater for each of a plurality of time zones on a predetermined number of days as the heating condition in response to an input from the input device.
- a time setting unit for setting a start time and an input from the input device according to the cooked food for each of a plurality of time zones on each day in the preset number of days as the heating condition.
- the heating pattern selecting unit that selects one heating pattern from the heating patterns of the plurality of ingredients registered in the above, and the selection according to the heating start time set for each of a plurality of time zones on each day
- a control execution unit that executes heating control of the heater with the heating pattern.
- an administrator who manages meals can input a plurality of time zones (for example, breakfast, lunch) on each day in a preset number of days (for example, one week (7 days)) by input from the input device.
- the heating start time of the heater can be reserved and set in the time setting unit.
- an administrator inputs one input from a heating pattern of a plurality of ingredients registered in the control device according to the cooked ingredients for each of a plurality of time zones of each day by an input from the input device.
- a heating pattern can be selected.
- the control execution unit executes the heating control of the heater with the selected heating pattern in accordance with the set heating start time for each of a plurality of time zones on each day, and reheats the refrigerated ingredients. can do.
- the manager does not have to set the heating start time and the heating pattern of the food in accordance with the food provided for the meal each time a meal is taken .
- the administrator can collectively set and manage the heating start time and the heating pattern of the food for each of a plurality of time zones for each day for a preset number of days.
- FIG. It is a typical perspective view of the reheating apparatus which concerns on embodiment of this invention. It is sectional drawing of the reheating apparatus shown in FIG. It is a block diagram of the control apparatus of the reheating apparatus shown in FIG. It is the figure which showed the 1st display screen of the input device of the reheating apparatus shown in FIG. (A) And (b) is the figure which showed the 2nd display screen of the input device of the reheating apparatus shown in FIG. It is the figure which showed the 1st setting screen of the input device of the reheating apparatus shown in FIG. (A) And (b) is the figure which showed the 2nd setting screen of the input device of the reheating apparatus shown in FIG.
- the reheating apparatus 1 which concerns on this embodiment is an apparatus which refrigerates the foodstuff cooked and accommodated in the tableware, and reheats the refrigerated foodstuff at a desired timing.
- the reheating apparatus 1 includes an apparatus main body 11 that accommodates food contained in a plurality of tableware, and an open / close door 12 that opens and closes the interior of the apparatus main body 11 is attached. It has been.
- a window portion 13 is attached to the open / close door 12 so that the inside of the apparatus main body 11 can be visually recognized from the window portion 13. Furthermore, a handle 14 is attached to the open / close door 12 so that the open / close door 12 can be locked and unlocked.
- a touch panel type input device 21 for inputting a heating condition of a heater 67, which will be described later, to the control device 20 is attached to the upper portion of the apparatus main body 11.
- the input device 21 also has a display device that displays a heating temperature, a humidification condition, a heating start time, and the like, which will be described later, in the device main body 11.
- the apparatus main body 11 is formed with a storage room (cooking room) 18 for storing ingredients stored in a plurality of tableware C together with the tray T, and the storage room 18 has a tray T A plurality of shelves 16 are provided in the vertical direction.
- the storage chamber 18 in the present embodiment corresponds to “inside of the apparatus main body” in the present invention.
- a cooling device 51 for cooling the inside of the storage chamber 18 is provided above the storage chamber 18, and the cooling device 51 and the heat exchanger are arranged so that the refrigerant from the cooling device 51 circulates through the heat exchanger 52. 52 is connected.
- the cooling device 51 is started and stopped by a control signal from the control device 20 described later.
- a heater 67 for heating food is disposed on the back side of the storage chamber 18, and a partition plate 15 is provided between the storage chamber 18 and the heater 67.
- the partition plate 15 is provided with a plurality of through holes, and the through holes are formed so that air sent from a blower 53 (to be described later) faces the tableware of the tray T inserted into each shelf 16. ing. Further, a blow-out port for air sent from a blower 53 described later is also provided below the partition plate 15, so that air also flows on the bottom surface of the storage chamber 18 and the inner surface of the open / close door 12. Yes.
- the temperature sensor 57 is disposed in the storage chamber 18, and the measured temperature in the storage chamber 18 measured by the temperature sensor 57 is displayed on the input device 21.
- a core temperature sensor (not shown) to be described later is further provided.
- the core temperature sensor is a sensor that directly measures the temperature of the food by contacting the food contained in the tableware C (directly inserted into the food).
- heating control by the heater 67 is performed based on the measured temperature measured by the core temperature sensor.
- heating control by the heater 67 is performed based on the measured temperature measured by the temperature sensor 57.
- a blower 53 is provided at a position adjacent to the heat exchanger 52 and the heater 67.
- the blower 53 includes a motor 53a and a fan 53b connected to the motor 53a. According to a control signal from the control device 20 to be described later to the motor 53a, the air cooled by the heat exchanger 52 or the air heated by the heater 67 is supplied to the accommodation chamber 18 through the through hole of the partition plate 15, Can be circulated.
- an upper water supply port 61 for supplying upper water is provided below the storage chamber 18, and the upper water supply port 61 is connected to an upper water supply pipe 64 via a pressure reducing valve 62 and an electromagnetic valve 63.
- An injection nozzle 66 for spraying clean water is attached to the tip of the clean water supply pipe 64.
- an aluminum plate 65 is disposed so as to be hung under the heater 67.
- the water sprayed from the spray nozzle 66 can be heated by the aluminum plate 65 heated by the heater 67 and evaporated.
- the vapor from which the clean water is evaporated is sent into the accommodation chamber 18 through the through hole of the partition plate 15 by the air flow from the blower 53.
- the storage chamber 18 can be humidified.
- the configuration including the water supply port 61, the water supply pipe 64, the pressure reducing valve 62, the electromagnetic valve 63, the aluminum plate 65, the injection nozzle 66, and the heater 67 is the “humidifying device” referred to in the present invention. Equivalent to.
- the humidity of the storage chamber 18 is adjusted by controlling the opening / closing time of the electromagnetic valve 63 by a control signal from the control device 20 and adjusting the supply amount of clean water supplied to the injection nozzle 66.
- the maximum supply amount of clean water from the spray nozzle 66 to the aluminum plate 65 that can generate steam with the aluminum plate 65 is set to humidification (humidification amount) 100. That is, the maximum amount per unit time at which steam can be generated by the “humidifier” is set to 100 (humidification amount).
- the humidification condition includes a condition in which no humidification is performed.
- a humidity sensor is provided inside the storage chamber 18, and the measured value of the humidity sensor is displayed on the input device 21, and the humidity itself as a humidifying condition input to the control device 20 is feedback controlled based on the measured value from the humidified sensor. May be.
- the control device 20 heats the heater 67, supplies fresh water, and cools the food material to a predetermined heating state based on the measured temperature measured by the temperature sensor 57 or the core temperature sensor (not shown).
- 51 is a device that controls the cooling of 51 and the like, and is electrically connected to the input device 21.
- the control device 20 includes at least a time setting unit 22, a menu selection unit 23, a heating pattern setting unit 24, a humidification condition setting unit 25, and a control execution unit 26, which correspond to the software of the control device 20. It is a part to do.
- the time setting unit 22, the menu selection unit 23, the heating pattern setting unit 24, and the humidification condition setting unit 25 are programs that are stored in the storage device of the control device 20 and can be rewritten by input from the input device 21.
- the control execution unit 26 is a program executed by the arithmetic device of the control device 20. Since the input device 21 also has the above-described display device, a signal related to data such as the heating temperature, humidification condition, and heating start time, and a detection signal from the temperature sensor 57 and the like are input and displayed on a screen described later.
- the time setting unit 22 is a part for setting the heating start time of the heater 67 for each of a plurality of time zones on each day in a preset number of days as a heating condition by an input from the input device 21. More specifically, in the time setting unit 22, seven days (one week) is set as the number of days set in advance, and for each of the three time zones of breakfast, lunch, and dinner on each day of the week (each day). Then, the reservation setting of the heating start time of the heater 67 is performed. The heating start time of the heater 67 in each time zone is input from a first setting screen 40A of the input device 21 described later (see, for example, FIG. 6).
- the menu selection unit 23 receives the input from the plurality of heating patterns preset (registered) in the heating pattern setting unit 24 as heating conditions based on information according to the food menu, based on input from the input device 21. One heating pattern is selected (heating pattern selection unit). At the same time, the menu selection unit 23 reads the humidification condition set in advance from the humidification condition setting unit 25 so as to be the humidification condition associated with the selected heating pattern.
- the input device 21 displays a menu of ingredients corresponding to the heating pattern for each heating pattern.
- the input device 21 inputs information corresponding to the food menu to the menu selection unit 23 by selecting the displayed food menu (for example, FIGS. 7A and 7B). FIG. 8).
- the “food menu” includes “2. standard”, “5. buffet”, “none” in addition to “2. deep-fried food”, “3. noodles”, “4. curry”. Is also included. In “none”, reheating is not performed.
- the menu selection unit (heating pattern selection unit) 23 performs heating for each of the three time zones of breakfast, lunch, and dinner on each day of the week (each day) in a preset week (number of days: 7 days).
- a pattern can be selected.
- one heating pattern suitable for the menu can be selected from a plurality of heating patterns set (registered) in accordance with cooked ingredients at each time zone of each day.
- the heating pattern setting unit 24 is a part for setting a heating pattern for heating the food, such as a heating temperature and a heating time by the heater 67, and registering it in the control device 20, and these are set by an input from the input device 21. (See, for example, FIG. 8). Specifically, in accordance with the above-described food menu, the heating time of the food and, if necessary, the heating temperature are set. Thereby, the menu selection part 23 can read the heating pattern according to the menu of the foodstuff selected by the menu selection part 23 from the heating pattern setting part 24 at the reserved heating start time.
- the humidification condition setting unit 25 presets the humidification condition (specifically, the above-described humidification (humidification amount)) of the storage chamber 18 associated with the heating pattern in accordance with an input from the input device 21 (for example, FIG. 8). reference).
- the input device 21 for example, FIG. 8. reference.
- the menu selection part 23 reads the humidification condition linked
- the food can be humidified.
- the control execution unit 26 selects the heating pattern selected by the menu selection unit 23 in accordance with the heating start time set by the time setting unit 22 for each day of the week (each day) of breakfast, lunch, and dinner. Then, a control signal for executing the heating control of the heater 67 is input to the heater 67. Further, the control execution unit 26 performs the heating control of the heater with the selected heating pattern in accordance with the set heating start time so that the humidification condition associated with the selected heating pattern is satisfied.
- the electromagnetic valve 63 (a part of the humidifier) is controlled.
- FIG. 4 is a view showing the first display screen 30A of the input device 21 of the reheating device 1 shown in FIG.
- the reheating device 1 After completing the input of the heating start time and the heating pattern from the input device 21, the reheating device 1 is in a standby state, and this screen is normally displayed. On this screen, the time until the next reheating start (1 hour in the figure) is displayed.
- the temperature “IT” of the storage chamber 18 (inside the chamber) by the temperature sensor 57 and the core temperature “CT” of the temperature of the core temperature sensor are also displayed.
- an “RUN” icon 31, a “STOP” icon 32, a “FUN” icon 33, and an “ABN” icon 34 are also displayed.
- the “operation” icon (switch) 31 is pressed and held, the cooling device 51 and the blower 53 can be operated by the control execution unit 26 of the control device 20. Thereby, the foodstuff accommodated in the storage chamber 18 can be refrigerated until reheating.
- the operation of the cooling device 51 and the blower 53 can be stopped by long pressing the “stop” icon 32.
- the screen can be switched to either the second display screen 30B in FIG. 5A or the second display screen 30C in FIG.
- the “ABN” icon 34 is an icon for displaying an abnormal state of the apparatus.
- the screen of FIG. 4 is a screen operated by an operator who confirms the current state of the reheating apparatus and arranges the food. Only when a person such as a dietitian (hereinafter referred to as a manager) wants to confirm the reheating conditions, the “FUN” icon 33 on the screen of FIG. 4 is touched to switch the screen as described above.
- a manager a person such as a dietitian
- the same icons are basically arranged, and the layouts thereof are different.
- the temperature of the storage chamber 18 (inside the chamber) measured by the temperature sensor 57 is displayed with a waveform over time in the center.
- CTS is a core temperature (target temperature) set at the time of the next reheating
- TM is a heating time (target time) for heating at the core temperature
- ITS is the internal temperature (target temperature) set at the next reheating
- “HUS” is the humidification (target value of the humidification amount) set at the next reheating.
- the menu of ingredients is “3: noodles”, and the next reheating start time is Tuesday (Tus), Lunch (LUN), 13:00.
- step S71 of FIG. the administrator performs reservation setting in step S71 of FIG.
- the administrator first touches the “until next reheating start” portion (icon) 35A or the “function” icon 33 on the first display screen 30A.
- the administrator further touches the “reheat start” icon 35 on the switched second display screen 30B, 30C. This switches to the first setting screen 40A shown in FIG. Next, it progresses to step S72 and a start time etc. are set. Details of step S72 will be described later with reference to an operation subflow diagram shown in FIG.
- a day / time input unit 41A for inputting the heating start time is arranged for each time of breakfast, lunch, and dinner for each day of the week.
- “Mon” to “Sun” indicate Monday to Sunday
- “BRE” indicates breakfast
- “LUN” indicates lunch
- “DIN” indicates dinner.
- a numeric keypad is displayed.
- the heating start time in each meal time zone can be input / changed to the control device 20.
- the input / changed time is set as the heating start time.
- a “batch setting” icon 42 is arranged on the first setting screen 40A. After touching this icon 42, breakfast “BRE”, lunch “LUN”, and dinner “DIN” are designated, and an operation for setting / changing the heating start time is performed, as shown in FIG. The heating start time in the specified time zone of breakfast, lunch, or dinner is collectively changed to the set / changed time.
- the administrator determines whether to touch the “batch setting” icon 42 in step S81 on the first setting screen 40A switched in step S71. If the “collective setting” icon 42 is touched, the process proceeds to step S82, and the heating start time in each of the weekly breakfast, lunch, and dinner time zones is collectively changed to the set time.
- step S83 the day / time input unit 41A of the time zone that needs to be changed among the breakfast, lunch, and dinner time zones for each day is touched. Then, the process proceeds to step S84.
- step S84 the heating start time in the touched time zone is input using the displayed numeric keypad.
- the manager can heat the heater in the time setting unit 22 for each time of breakfast, lunch, and dinner in a week determined in advance by input from the input device 21. You can set and change the start time.
- step S81 if it is determined that it is not necessary to change the heating start time, “NO” is selected in both step S81 and step S83.
- the manager proceeds to step 85 to determine whether or not the menu of the meal has been changed. If the menu has been changed, the administrator touches the “recipe” icon 43 on the first setting screen 40A. Thereby, the screen is switched to the second setting screen 40B shown in FIG.
- an icon 41B for inputting a day of the week / time for inputting a pre-registered menu name is arranged for each time period of breakfast, lunch, and dinner for each day of the week. ing.
- the menu input icon 41B is touched, the screen is switched to the second setting screen 40C shown in FIG.
- a plurality of “menu” icons 48 are displayed, and one of the plurality of “menu” icons 48 is selected.
- zone can be input into the control apparatus 20, and can be changed.
- information corresponding to the food menu is input to the menu selection unit (heating pattern selection unit) 23 of the control device 20 described above.
- a “batch setting” icon 42 is also arranged on the second setting screen 40B. After touching the “batch setting” icon 42, breakfast, lunch, and dinner are designated, and an operation for selecting one from a plurality of menus is performed. As a result, the menu at the time zone designated for one week of breakfast, lunch, or dinner is collectively changed to the set one.
- the administrator determines whether to touch the “batch setting” icon 42 in step S86 on the second setting screen 40B which is switched from the second setting screen 40B in step S85. If the “collective setting” icon 42 is touched, the process proceeds to step S87, and the menus for the weekly breakfast, lunch, and dinner time zones are collectively changed to the set menus.
- step S88 the process proceeds to step S88, and the day / time input unit 41A of the time zone that needs to be changed among the breakfast, lunch, and dinner time zones for each day of the week is touched. Then, the screen is switched to the second setting screen 40C, and the process proceeds to step S89. In step S89, the menu of the touched time zone is input on the second setting screen 40C.
- the administrator inputs a menu from the input device 21.
- the menu selection part 23 selects the one heating pattern from the heating pattern of the some food set according to the food cooked in the heating pattern setting part 24 for every several time zone of each day. can do.
- step S85 if it is determined that there is no need to change the menu, “NO” is selected in step S85. If the “recipe” icon 43 is touched in step S85 and the menu is confirmed, and if it is determined that the menu need not be changed, “NO” is selected in both step 86 and step S88. Obviously, if it is determined that there is no need to change the menu, “NO” is selected in step S85. If the “recipe” icon 43 is touched in step S85 and the menu is confirmed, and if it is determined that the menu need not be changed, “NO” is selected in both step 86 and step S88. Become.
- step 91 determines whether the setting of the temperature and the humidifying condition needs to be changed for each menu. If these changes are necessary, the administrator sets “2” on the second setting screen 40B. The “condition setting” icon 44 is touched. Thereby, the screen is switched to the third setting screen 40D shown in FIG. If the display screen has not switched to the second setting screen 40B shown in FIG. 7A from step S85, the display screen of the input device 21 remains the first setting screen 40A of FIG. In this case, the “condition setting” icon 44 on the first setting screen 40A is touched.
- the third setting screen 40D displays the internal temperature (ITC) set during cooling according to each menu. Also, on the third setting screen 40D, the core temperature of the mode setting corresponding to the heating pattern at the time of reheating (corresponding to “CTR” on the other screen), the heating time (corresponding to “TM” on the other screen), and reheating The internal temperature (ITR) at the time is displayed, and the humidification (HUR) corresponding to the humidification condition at the time of reheating is displayed. Further, the third setting screen 40D displays the target value of the internal temperature (ITK) at the time of heat retention and humidification (HUK) which is a humidification condition. These displayed values can be changed using a numeric keypad.
- the “heating pattern” referred to in the present embodiment refers to heating conditions for heating at a set internal temperature (ITR) or core temperature (CTR) for a set time (TM).
- heating of the heater based on the core temperature measured by the core temperature sensor is selected, and the heating pattern is set so that the core temperature of the food is heated at 75 ° C. for 2 minutes. (be registered).
- the internal temperature is set to 120 ° C. and the humidification condition is set to humidification (humidification amount) 100 (registered).
- the “TOP” icon 46 When the “TOP” icon 46 is touched on the third setting screen 40D, the first display screen 30A in FIG. 4, the second display screen 30B in FIGS. 5A and 5B, or the second display screen 30C is displayed. Of these, the screen is switched to a preset screen. When the “start time setting” icon 45 is touched, the screen is switched to the first setting screen 40A of FIG.
- step S92 as described above, the mode setting portion 49 corresponding to each menu is touched, and the selection of the sensor for measuring the temperature, the heating temperature, the heating time, the internal temperature, and the humidifying temperature are changed by the displayed numeric keypad. To do.
- step S93 the process proceeds to step S93, and when the menu needs to be changed, the “start time setting” icon 45 is touched, and the process returns to step S85. If it is not necessary to change the menu, the process proceeds to step S94, where the “TOP” icon 46 is touched on the third setting screen 40D, and the first display screen 30A in FIG. 4 and FIGS. 5 (a) and 5 (b) are displayed. The second display screen 30B or the second display screen 30C is switched to a preset screen.
- the control execution unit 26 executes the heating control of the heater 67 with the selected heating pattern in accordance with the set heating start time for each time zone of each day, and reheats the refrigerated food. Can be humidified.
- the heating start time and the heating pattern of the food need not be set for each meal according to the food. That is, for example, if menus for breakfast, lunch, and dinner are determined every month, the administrator can set the heating start time of the food for each of a plurality of time zones for each period of time set in advance.
- the heating pattern can be reserved and set, for example, for one week at the beginning of the week. As a result, it is possible to manage this only by performing the confirmation work.
- the administrator can select one heating pattern suitable for the menu from a plurality of preset heating patterns in accordance with the food menu.
- the administrator for example, one month breakfast for each month, lunch, determined the dinner menu, pre-set period of days, knowing the menu for each day of the multiple of each period of time food, the It is possible to easily set and manage the heating pattern according to the menu.
- An external storage medium or the like may be used for setting management.
- the display screen of the input device 21 is switched to the additional input screen 30D, and the screen display is changed from “standby” (see FIG. 4) to “warming”.
- the screen display is changed from “standby” (see FIG. 4) to “warming”.
- an “addition” icon 31A may be displayed in the portion designated as the “driving” icon 31 in FIG.
- the “addition” icon 31A corresponds to the “additional heating input section” in the present invention.
- the control execution unit 26 controls the heater 67 so as to additionally heat the food material for the predetermined time, for example, 5 minutes.
- the “add” icon 31A of the input device 21 is used.
- a request for additional heating to the food can be entered.
- the control execution unit 26 of the control device 20 can control the heater 67 so that the food is additionally heated for a certain period of time, and can further heat the food for a certain period of time.
- the additional heating is performed for a certain period of time, the additional heating is performed with the same heating pattern as that selected for heating the food. Thereby, the finishing state of the additionally heated food can be enhanced.
- setting management by input from the input device of the reheating device can be performed in advance, and it is described that only the administrator inputs various setting conditions for the worker and the administrator. did. However, either of them may perform the input work without dividing these.
- the display of the “addition” icon 31A shown in FIG. 11 may be changed to an icon that displays “skip”, and it may be clarified that additional heating is being performed.
- touching the “Skip” icon whose display has been changed stops the additional heating (forced termination) May be.
- the display screen may be changed to an additional input screen 30D shown in FIG. 11 and the “add” icon 31A may be touched to perform additional heating again.
- additional heating when heating of a foodstuff is inadequate, a foodstuff can be heated again.
- SYMBOLS 1 Reheating apparatus, 11: Apparatus main body, 12: Opening / closing door, 13: Window part, 14: Handle, 15: Partition plate, 16: Shelf, 18: Storage room, 20: Control apparatus, 21: Input apparatus, 22 : Time setting unit, 23: Menu selection unit (heating pattern selection unit), 24: Heating pattern setting unit, 25: Humidification condition setting unit, 26: Control execution unit, 30A: First display screen, 30B, 30C: Second Display screen, 30D: additional input screen, 40A: first setting screen, 40B, 40C: second setting screen, 40D: third setting screen, 51: cooling device, 52: heat exchanger, 53: blower, 53a: Motor, 53b: Fan, 57: Temperature sensor, 61: Water supply port, 62: Pressure reducing valve, 63: Solenoid valve, 64: Water supply pipe, 65: Aluminum plate, 66: Injection nozzle, 67: Heater, C : Tableware, T: Tray bowl
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- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Devices For Warming Or Keeping Food Or Tableware Hot (AREA)
- Freezers Or Refrigerated Showcases (AREA)
- Devices That Are Associated With Refrigeration Equipment (AREA)
- Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)
Abstract
Description
1.再加熱装置1について
本実施形態に係る再加熱装置1は、加熱調理され、食器に収容された食材を冷蔵し、所望のタイミングで冷蔵された食材を再加熱する装置である。図1に示すように、再加熱装置1は、複数の食器に収容された食材を内部に収容する装置本体11を備えており、装置本体11には、その内部を開閉する開閉扉12が取り付けられている。
Claims (5)
- 加熱調理され、食器に収容された食材を冷蔵し、所望のタイミングで冷蔵された前記食材を再加熱する再加熱装置であって、
前記再加熱装置は、
複数の食器に収容された食材を内部に収容する装置本体と、
前記装置本体の内部において、前記食材を加熱するヒータと、
前記装置本体の内部の温度を測定する温度センサーと、
前記温度センサーが測定した測定温度に基づいて、前記食材が所定の加熱状態となるように、前記ヒータの加熱を制御する制御装置と、
前記制御装置による前記ヒータの加熱条件を入力する入力装置と、を備えており、
前記制御装置は、
前記入力装置からの入力により、前記加熱条件として、予め設定された日数において、各日の複数の時間帯ごとに、前記ヒータの加熱開始時刻を設定する時刻設定部と、
前記入力装置からの入力により、前記加熱条件として、前記予め設定された日数において、前記各日の複数の時間帯ごとに、前記加熱調理された食材に応じて登録された複数の前記食材の加熱パターンから、1つの加熱パターンを選択する加熱パターン選択部と、
前記各日の複数の時間帯ごとに、設定された前記加熱開始時刻に合わせて、前記選択された加熱パターンで、前記ヒータの加熱制御を実行する制御実行部と、を備えることを特徴とする再加熱装置。 - 前記再加熱装置は、前記装置本体の内部を加湿する加湿装置を備えており、
前記制御装置は、前記入力装置からの入力により、前記加熱パターンに関連付けた前記装置本体の内部の加湿条件を設定する加湿条件設定部を備えており、
前記制御実行部は、設定された前記加熱開始時刻に合わせて、前記選択された加熱パターンで、前記ヒータの加熱制御を実行する際に、前記選択された加熱パターンに関連付けた前記加湿条件となるように、前記加湿装置を制御することを特徴とする請求項1に記載の再加熱装置。 - 前記入力装置は、前記加熱パターンごとに、該加熱パターンに対応した食材のメニューが表示されており、表示された前記食材のメニューを選択することにより、前記加熱パターン選択部に、前記食材のメニューに応じた情報を、前記加熱パターン選択部に入力し、 前記加熱パターン選択部は、前記食材のメニューに応じた情報に基づいて、前記複数の加熱パターンから1つの加熱パターンを選択することを特徴とする請求項1または2に記載の再加熱装置。
- 前記入力装置は、前記選択された加熱パターンで、前記ヒータの加熱制御を実行後、前記食材をさらに一定時間、追加加熱する追加加熱要求を、前記制御装置に入力する追加加熱入力部を備えており、
前記制御実行部は、前記追加加熱入力部からの追加加熱の要求に基づいて、前記食材を前記一定時間、追加加熱するように、前記ヒータを制御することを特徴とする請求項1~3のいずれか一項に記載の再加熱装置。 - 前記温度センサーは、前記食器に収容された食材に接触させて、前記食材の温度を測定するセンサーであることを特徴とする請求項1~4のいずれか一項に記載の再加熱装置。
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CN108926222A (zh) * | 2017-05-22 | 2018-12-04 | 佛山市顺德区美的电热电器制造有限公司 | 烹饪提示方法和移动终端 |
JP2019086249A (ja) * | 2017-11-09 | 2019-06-06 | ホシザキ株式会社 | 貯蔵庫 |
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JPH0928566A (ja) * | 1995-07-19 | 1997-02-04 | Iseki & Co Ltd | 洗米炊飯機の予約設定装置 |
JP3075775U (ja) * | 2000-08-21 | 2001-03-06 | ニチワ電機株式会社 | 冷蔵機能付きの食品加湿式加熱庫 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108926222A (zh) * | 2017-05-22 | 2018-12-04 | 佛山市顺德区美的电热电器制造有限公司 | 烹饪提示方法和移动终端 |
JP2019086249A (ja) * | 2017-11-09 | 2019-06-06 | ホシザキ株式会社 | 貯蔵庫 |
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KR102022423B1 (ko) | 2019-09-18 |
JPWO2017069242A1 (ja) | 2018-08-16 |
JP6532538B2 (ja) | 2019-06-19 |
KR20180039719A (ko) | 2018-04-18 |
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