WO2022065296A1 - 蒸気及び高温液体供給装置並びに供給方法 - Google Patents

蒸気及び高温液体供給装置並びに供給方法 Download PDF

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Publication number
WO2022065296A1
WO2022065296A1 PCT/JP2021/034560 JP2021034560W WO2022065296A1 WO 2022065296 A1 WO2022065296 A1 WO 2022065296A1 JP 2021034560 W JP2021034560 W JP 2021034560W WO 2022065296 A1 WO2022065296 A1 WO 2022065296A1
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WO
WIPO (PCT)
Prior art keywords
steam
liquid
unit
water
heat exchange
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2021/034560
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English (en)
French (fr)
Japanese (ja)
Inventor
登 武川
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fujiseiki Co ltd
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Fujiseiki Co ltd
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Filing date
Publication date
Application filed by Fujiseiki Co ltd filed Critical Fujiseiki Co ltd
Priority to JP2022551990A priority Critical patent/JP7236188B2/ja
Publication of WO2022065296A1 publication Critical patent/WO2022065296A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F22—STEAM GENERATION
    • F22B—METHODS OF STEAM GENERATION; STEAM BOILERS
    • F22B37/00—Component parts or details of steam boilers
    • 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
    • F24C1/00—Stoves or ranges in which the fuel or energy supply is not restricted to solid fuel or to a type covered by a single one of the following groups F24C3/00 - F24C9/00; Stoves or ranges in which the type of fuel or energy supply is not specified
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24H—FLUID HEATERS, e.g. WATER OR AIR HEATERS, HAVING HEAT-GENERATING MEANS, e.g. HEAT PUMPS, IN GENERAL
    • F24H1/00—Water heaters, e.g. boilers, continuous-flow heaters or water-storage heaters
    • F24H1/18—Water-storage heaters

Definitions

  • the present invention relates to a steam and high temperature liquid supply device and a method for supplying steam and high temperature liquid.
  • the present invention has been made in view of the above circumstances, and it is possible to supply not only steam but also high-temperature liquid in a required amount when necessary, while not requiring a license or special education for use. And a high temperature liquid supply device and a method for supplying steam and high temperature liquid.
  • the present invention employs the following means in order to solve the above problems.
  • the steam and high temperature liquid supply device has a first storage unit in which the supplied first liquid is stored, and the first storage unit arranged in the first storage unit and stored in the first storage unit.
  • a heating unit that heats the liquid to make a part of it into steam, and a second liquid that is inserted into the first storage unit and has a temperature lower than that of the steam is supplied to the second liquid.
  • the steam is released by being communicated with a heat exchange unit that transfers a part of heat, a second storage unit that stores the second liquid heated by the heat exchange unit, and the first storage unit.
  • the steam and / or the temperature was raised toward the object, including the steam discharge section and the liquid release section where the second liquid, which was communicated with the second accommodating section and was heated, was discharged.
  • the second liquid is released.
  • the steam and high temperature liquid supply device further includes a third storage unit that houses the first storage unit and vacuum-insulates it from the outside air.
  • the second accommodating portion is further arranged below the first accommodating portion.
  • the steam and high temperature liquid supply device further includes a first pipe that communicates the first storage portion and the steam discharge portion, and a part of the first pipe is in the second storage portion. It has been inserted.
  • the steam and high temperature liquid supply device further includes a second pipe for communicating the inlet side of the heat exchange section and the second accommodating portion, and the second liquid in the second accommodating portion.
  • a second pipe for communicating the inlet side of the heat exchange section and the second accommodating portion, and the second liquid in the second accommodating portion.
  • the steam and high temperature liquid supply method includes a first supply step for storing the first liquid and a first supply step.
  • a heating step of heating the stored first liquid to make a part of it into steam a heat exchange step of transferring a part of the heat of the steam to a second liquid having a temperature lower than that of the steam, and the steam. It is provided with a vapor release step of discharging the second liquid to the object and a liquid release step of releasing the heated second liquid to the object.
  • the temperature of the second liquid when the temperature of the second liquid does not reach a predetermined temperature, a part of the heat of the steam is transferred to the second liquid again. It has a heating process.
  • the steam heating cooker (steam and high-temperature liquid supply device) 10 is for producing water (first liquid) W1 and hot water H for producing steam V.
  • a water supply unit 11 for supplying water (second liquid) W2, a first storage unit 12 in which water W1 is stored, a heating unit 13 arranged in the first storage unit 12, and a first unit.
  • the steam release unit (liquid discharge unit) 17, the third storage unit 18 that accommodates the first storage unit 12 and vacuum-insulates it from the outside air, and the frozen food material (object) F contained in the container C are heated.
  • a unit 26 and a control unit 27 that controls the cooking process are provided.
  • the water supply unit 11 includes a water supply tank 28 in which water W1 and W2 are stored, and a first pump 30 for pumping water W1 and W2.
  • a water supply or the like capable of constantly supplying water W1 and W2 may be connected to the water supply piping unit 23.
  • the first accommodating section 12 includes a first water supply port 31 connected to the water supply section 11, a first water level gauge 32 for measuring the amount of water W1 stored, and a first discharge port 33 for discharging the generated steam V.
  • a pressure gauge 34 that measures the internal steam pressure
  • a first thermometer 35 that measures the temperature of the steam V
  • a safety valve 36 that keeps the internal steam pressure within a predetermined pressure so that it does not become overpressured.
  • Check valves 37 and 38 are arranged in the vicinity of the first water supply port 31 and the first discharge port 33, respectively.
  • the heating unit 13 is arranged on the bottom surface side of the first accommodating unit 12 so as to be constantly immersed in the water W1.
  • the heat exchange section 15 is made of a material having high thermal conductivity, and the water W2 supplied from the water supply section 11 is inserted therein.
  • the heat exchange unit 15 is arranged in the first accommodating unit 12 at a position where it does not touch the water W1 and easily comes into contact with the steam V.
  • the second accommodating unit 16 is arranged below the first accommodating unit 12, has a second water supply port 40 connected to the heat exchange unit 15, a second water level gauge 41 for measuring the amount of hot water H stored, and hot water.
  • a second thermometer 42 for measuring the temperature of H and a second discharge port 43 for discharging the hot water H inside are provided.
  • a flow meter 45 for measuring the flow rate of hot water H is connected to the second discharge port 43.
  • the discharge nozzle 17 is connected to the first discharge port 33 and the second discharge port 43, and is arranged so as to move in the vertical direction with respect to the cooking chamber 20 by the drive unit M.
  • the third accommodating portion 18 is arranged so as to cover the entire first accommodating portion 12 with a gap S formed between the third accommodating portion 18 and the first accommodating portion 12. The vacuum state is maintained in this gap S.
  • the cooking room 20 has a main body 47 with a door 46, a base 48 on which a container C with a frozen food material F is placed, a discharge port 50 connected to a drainage section 21, and a container C.
  • the foodstuff detection unit 51 for detecting the above is provided.
  • An open / close sensor 52 for detecting the open / closed state of the door 46 is arranged on the main body 47.
  • the drainage section 21 includes a drainage tank 53, a drain valve 54, a second storage section 16, and a drainage piping section 55 that connects the cooking room 20 and the drainage tank 53.
  • the cleaning nozzle 22 is arranged so that the tip thereof faces the discharge nozzle 17.
  • a first branch portion 56 for supplying water W1 to the first accommodating portion 12 and water W2 to the second accommodating portion 16 and first on-off valves 57A and 57B are provided in the middle of the steam piping portion 25, a second branch portion 58 for supplying steam V to the discharge nozzle 17 and the cleaning nozzle 22, respectively, and second on-off valves 60A and 60B are arranged.
  • a second pump 61 for supplying the hot water H to the discharge nozzle 17 and a third on-off valve 62 are arranged in the middle of the hot water piping portion 26.
  • the control unit 27 is electrically connected to an operation panel (not shown), various sensors, and various valves, and manages water W1, W2, steam V, and hot water H. At this time, the heating unit 13 and the like are controlled so that the temperature of the water W1 and the pressure in the first accommodating unit 12 do not reach the region requiring a license or special education. Further, the control unit 27 stores a thawing sequence corresponding to the frozen food material F, and the thawing cooking of the frozen food material F described later is automatically performed by an operation from the operation panel.
  • the steam heating cooking method includes a first supply step (S11), a heating step (S12), a heat exchange step (S13), a cooking preparation step (S14), and a steam release step (S15).
  • a liquid discharge step (S16), a food take-out step (S17), and a cleaning step (S18) are provided.
  • the control unit 27 gives instructions such as opening and closing of each valve, heating by the heating unit 13, and movement of the discharge nozzle 17, together with monitors such as pressure gauges, thermometers, and water level gauges.
  • the first pump 30 is driven and the first on-off valve 57A is opened to supply water W1 from the water supply unit 11 to the first storage unit 12.
  • the first on-off valve 57A is closed to end the water supply.
  • the control unit 27 adjusts the heating temperature so that the temperature is within the predetermined temperature with the first thermometer 35 and within the predetermined pressure with the pressure gauge 34.
  • the first on-off valve 57B is opened and water W2 is inserted from the water supply unit 11 into the heat exchange unit 15.
  • the heat exchange unit 15 is heated by the steam V
  • a part of the heat of the steam V on the high temperature side is transferred to the water W2 on the low temperature side, and the water W2 is heated to become hot water H.
  • the generated hot water H is stored in the second accommodating portion 16 and is temperature-controlled by the second thermometer 42.
  • the first on-off valve 57B is closed to end the water supply.
  • the drain valve 54 may be opened and the excess hot water H may be discharged to the drain tank 53.
  • the door 46 of the cooking room 20 is closed, and the discharge nozzle 17 is moved into the cooking room 20 by a drive unit (not shown).
  • the second on-off valve 60A is opened and steam V is discharged from the cleaning nozzle 22 to clean the surface of the discharge nozzle 17.
  • the water W1 returned from the steam V during cleaning is discharged from the discharge port 50 to the drain tank 53.
  • the second on-off valve 60A is closed, and the discharge nozzle 17 is moved out of the cooking chamber 20 by a drive unit (not shown).
  • the door 46 of the cooking room 20 is opened, the container C containing the frozen food material F is placed on the base 48, and the door 46 is closed.
  • the process proceeds to the steam release step (S15).
  • the discharge nozzle 17 is moved into the cooking chamber 20 by a drive unit (not shown).
  • the second on-off valve 60B is opened for a predetermined time, and the steam V is discharged from the discharge nozzle 17 toward the frozen food material F. After a lapse of a predetermined time, the second on-off valve 60B is closed to end the steam release step (S15).
  • the second pump 61 is driven, the third on-off valve 62 is opened for a predetermined time, the hot water H is supplied to the discharge nozzle 17, and the hot water H is discharged toward the frozen food material F.
  • the third on-off valve 62 is closed to end the liquid discharge step (S16).
  • the discharge nozzle 17 is moved to the outside of the cooking room 20 by a drive unit (not shown). Then, the door 46 is opened, the container C in the main body 47 is taken out, and the door 46 is closed again.
  • the cleaning step (S18) the second on-off valve 60A is opened for a predetermined time, and steam V is discharged from the cleaning nozzle 22 toward the side surface of the discharge nozzle 17. The water W1 returned from the steam V during cleaning is discharged from the discharge port 50 to the drain tank 53. After the lapse of a predetermined time, the second on-off valve 60A is closed to end the cleaning step (S18).
  • the heated water W1 for generating steam V may be used.
  • hot water H heated by exchanging heat with steam V can be used. Therefore, steam V can be generated at any time, and it is possible to quickly shift to the next thawing work of frozen foodstuffs, and steam V and boiling water H can be supplied in a required amount when necessary.
  • first accommodating portion 12 is vacuum-insulated by the third accommodating portion 18, heat dissipation from the first accommodating portion 12 to the outside air can be suppressed, power saving can be achieved, and the engine can be started immediately. It becomes possible to generate steam V.
  • the hot water H can be prevented from staying in the heat exchange unit 15, and the pressure fluctuation at the time of supplying the hot water H can be suppressed. Can be done. Further, steam V and hot water H can always be generated from new waters W1 and W2, respectively, and hygiene can be taken into consideration.
  • the second accommodating unit 71 is arranged above the first accommodating unit 12, and the first water level gauge 32, the pressure gauge 34, and the first thermometer 35 are inserted into the second accommodating unit 71 to form a control unit 27. It is connected.
  • One end 15A of the heat exchange unit 15 is arranged so as to penetrate the second water supply port 40 and project above the water surface of the hot water H stored in the second storage unit 71.
  • the steam heating cooking method according to the present embodiment also includes a first supply step (S11), a heating step (S12), and a heat exchange step (S13). It includes a cooking preparation step (S14), a steam release step (S15), a liquid release step (S16), a food take-out step (S17), and a cleaning step (S18), and has the same effect.
  • the steam heating cooker 70 a part of the first pipe 72 is inserted into the second accommodating portion 71, and the first water level gauge 32, the pressure gauge 34, and the first thermometer 35 are inside the second accommodating portion 71. Is inserted and connected to the control unit 27. Therefore, in the steam heating cooker 10, a part of the heat of the steam V and a part of the heat are radiated to the outside through the first water level gauge 32, the pressure gauge 34, and the first thermometer 35. In the steam heating cooker 70, this can be suppressed, and the heat thereof can be taken into the hot water H stored in the second accommodating portion 71 to maintain the high temperature state of the hot water H.
  • one end 15A of the heat exchange section 15 is arranged so as to project above the water surface of the hot water H, even if the supply of water W2 is stopped, the hot water H flows back into the heat exchange section 15 from the one end 15A. Can be suppressed.
  • a fourth on-off valve 82 is arranged in the middle of the second pipe 81.
  • the steam heating cooking method according to the present embodiment includes a first supply step (S11), a heating step (S12), and a heat exchange step (S13).
  • a cooking preparation step (S14), a steam release step (S15), a liquid release step (S16), a food take-out step (S17), and a cleaning step (S18) are provided, and a reheating step (S31) is further provided. ).
  • the reheating step (S31) after the heat exchange step (S13), when the temperature of the hot water H in the second accommodating portion 71 is measured by the second thermometer 42, the steam V does not reach a predetermined temperature. And heat exchange again. That is, the fourth on-off valve 82, which is normally closed, is opened by the command of the control unit 27, a part of the hot water H is sent to the inlet side of the heat exchange unit 15, and the heat exchange unit 15 exchanges heat with the steam V again. Will be done.
  • the steam heating cooker 80 and the steam heating cooking method not only the same effect as that of the steam heating cooker 70 according to the second embodiment can be obtained, but also the high temperature state of the boiling water H can be more preferably maintained. can.
  • the steam heating cooker 10 is provided with a flow meter 45, but instead of the flow meter 45, it is provided in the cooking room 20 and is provided with a weight meter for measuring the weight of the container C. It doesn't matter.
  • the amount of hot water H released can be controlled not from the flow rate of the hot water H supplied to the container C but from the weight of the hot water H supplied to the container C.
  • the steam release step (S15) is followed by the liquid release step (S16), but the present invention is not limited to this, and the fluid release step is first performed depending on the frozen foodstuff. After that, the process may be shifted to the steam release step. Further, after the liquid discharge step (S16), the process shifts to the foodstuff extraction step (S17), but the present invention is not limited to this, and depending on the frozen foodstuff, the vapor discharge step may be repeated again. Further, depending on the frozen food material, only one of the steam release step (S15) and the liquid release step (S16) may be used.
  • the steam heating cooker is described as the steam and high temperature liquid supply device, but the present invention is not limited to this, and as a steam and high temperature liquid supply device that can be used by using steam and heated liquid properly.
  • Other foodstuffs, and other foodstuffs such as those used for sterilization, sterilization, and cleaning of dishes may be used.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Food Science & Technology (AREA)
  • Commercial Cooking Devices (AREA)
PCT/JP2021/034560 2020-09-25 2021-09-21 蒸気及び高温液体供給装置並びに供給方法 Ceased WO2022065296A1 (ja)

Priority Applications (1)

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JP2022551990A JP7236188B2 (ja) 2020-09-25 2021-09-21 蒸気及び高温液体供給装置並びに供給方法

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JP2020-161431 2020-09-25
JP2020161431 2020-09-25

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WO (1) WO2022065296A1 (enrdf_load_stackoverflow)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024238785A1 (en) * 2023-05-16 2024-11-21 Yo-Kai Express Inc. Food processing device capable of food heating and self-cleaning and food processing method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5190399U (enrdf_load_stackoverflow) * 1975-01-16 1976-07-20
JP2003125930A (ja) * 2001-10-23 2003-05-07 Hokuriku Electric Power Co Inc:The 過熱蒸気調理装置
JP2005245397A (ja) * 2004-03-08 2005-09-15 Miura Co Ltd 蒸気加熱装置
JP2005316560A (ja) * 2004-04-27 2005-11-10 Fuji Electric Retail Systems Co Ltd 給湯装置
JP2017187271A (ja) * 2016-04-04 2017-10-12 徳夫 門脇 蒸気供給装置

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110100995A (zh) 2019-05-24 2019-08-09 典发食品（苏州）有限公司 一种冷冻食品加热装置

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5190399U (enrdf_load_stackoverflow) * 1975-01-16 1976-07-20
JP2003125930A (ja) * 2001-10-23 2003-05-07 Hokuriku Electric Power Co Inc:The 過熱蒸気調理装置
JP2005245397A (ja) * 2004-03-08 2005-09-15 Miura Co Ltd 蒸気加熱装置
JP2005316560A (ja) * 2004-04-27 2005-11-10 Fuji Electric Retail Systems Co Ltd 給湯装置
JP2017187271A (ja) * 2016-04-04 2017-10-12 徳夫 門脇 蒸気供給装置

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024238785A1 (en) * 2023-05-16 2024-11-21 Yo-Kai Express Inc. Food processing device capable of food heating and self-cleaning and food processing method thereof

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JPWO2022065296A1 (enrdf_load_stackoverflow) 2022-03-31
JP7236188B2 (ja) 2023-03-09

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