JP3184793U - Equal temperature control cabinet for food and food - Google Patents
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Abstract
【課題】各種の食材・食品の温度を、極めて衛生的な庫内環境下で芯部から表面部まで同時かつ均等に調整自在になし得ると共に設定温度に調整した状態を継続して維持する即ち均等調温し得る業務用均等調温庫を提供する。
【解決手段】断熱構成の庫体１の内壁面の全部若しくは一部にセラミックプレート若しくはシート２を装着すると共に、該庫体１に、少なくも、冷蔵ユニット３、ヒーター４、循環ファン５、及び制御盤６を設置して備え、食材・食品の温度を衛生的な庫内環境下で芯部から表面部まで同時かつ均等に調整し、その調整温度を継続して維持する即ち均等調温するように備えた食材・食品の業務用均等調温庫Ａによって課題を解決した。
【選択図】図１Kind Code: A1 The temperature of various foods and foods can be adjusted simultaneously and evenly from the core to the surface in an extremely sanitary internal environment, and the state adjusted to the set temperature is continuously maintained. Providing an even temperature control cabinet for commercial use.
A ceramic plate or a sheet 2 is attached to all or a part of an inner wall surface of a cabinet 1 having a heat insulation structure, and at least a refrigerator unit 3, a heater 4, a circulation fan 5, and The control panel 6 is installed and prepared, and the temperature of food and food is adjusted simultaneously and evenly from the core to the surface in a sanitary internal environment, and the adjusted temperature is continuously maintained, that is, the temperature is adjusted uniformly. The problem was solved by the business-use uniform temperature chamber A for food and food.
[Selection] Figure 1
Description
断熱構成の庫体の内壁面の全部若しくは一部にセラミックプレート若しくはシートを装着すると共に、該庫体に、少なくも、庫内空気を冷却調整する冷蔵ユニット、庫内空気を加温調整するヒーター、庫内空気を循環する循環ファン、及び、前記各機器をコントロールする制御盤を設置して備えた、食材・食品の業務用均等調温庫であり、
前記セラミックプレート若しくはシートによるマイナスイオン発生及び遠赤外線放射と、前記機器による庫内空気温度の調整の相乗作用によって、食材・食品の全体温度を、極めて衛生的な庫内環境下で芯部から表面部まで同時かつ均等に調整自在とすると共に、設定温度に調整した状態を継続して維持するように備えたこと即ち均等調温するように備えたことを特徴とする、食材・食品の業務用均等調温庫に係るものである。A ceramic plate or a sheet is attached to all or part of the inner wall surface of a heat-insulated container body, and at least a refrigerator unit that cools and adjusts the air in the container, and a heater that adjusts the air temperature in the container. , A circulating air fan that circulates the air inside the cabinet, and a control panel that controls each of the devices, and is equipped with a control panel that controls the above-mentioned devices, and is a temperature control cabinet for business use of food and food,
Due to the synergistic effect of negative ion generation and far-infrared radiation generated by the ceramic plate or sheet, and adjustment of the air temperature inside the cabinet by the equipment, the overall temperature of the food and food can be reduced from the core to the surface in a very hygienic cabinet environment. It is possible to adjust the temperature to the same level at the same time, and to maintain the state adjusted to the set temperature continuously, that is, to provide uniform temperature control. It relates to an even temperature control cabinet.
「セラミック」
セラミックプレート若しくはシートにおける「セラミック」は、誘電体の特徴として、永久的に常に静電気を発生しており、該静電気はマイナスイオンを発生することが知られ、このセラミックによって発生したマイナスイオンは、界面活性作用を有し、除菌、除塵、調湿、細胞活性等の作用を発揮することが知られている。
また、セラミックは永久的に常に遠赤外線を放射している。遠赤外線は電磁波（波長４〜１０００μｍ）であり、それ自体に温度がないが、発生環境の熱（本考案においては調整庫内温度）を帯温して、食品等の有機物を透過し水分子を振動し水分子同士の振動摩擦で帯温温度に発熱し、その発熱温度は有機物（例えば、バターブロック）の外面と内部が同一（即ち表面部と芯部の温度が均等）となり、該温度より上昇も低下もしない特性がある。また、セラミックの温度を高くすると遠赤外線の放射が活発になることが知られている。"ceramic"
“Ceramic” in a ceramic plate or sheet, as a characteristic of the dielectric, is constantly generating static electricity permanently, and it is known that the static electricity generates negative ions. It has an active action and is known to exert actions such as sterilization, dust removal, humidity control, and cell activity.
Ceramics always emit far infrared rays permanently. Far-infrared rays are electromagnetic waves (wavelength of 4 to 1000 μm), and they themselves have no temperature, but they are heated by the heat of the environment in which they are generated (the temperature in the adjustment cabinet in the present invention), and permeate organic matter such as food and water molecules. , And heat is generated by vibration friction between water molecules, and the heat generation temperature is the same between the outer surface and the inner surface of the organic substance (for example, butter block) (that is, the temperature of the surface portion and the core portion is equal). There is a characteristic that neither rises nor falls. It is also known that far infrared radiation is activated when the temperature of the ceramic is increased.
従来、主として業務用の各種の食材・食品、例えば、バター、クリームチーズ、チーズ、チョコレート、マーガリン、カスタード、餡（菓子パン用）等の食材、また例えば、各種ケーキ、各種パン、各種和菓子、各種プディング、各種プリン等の食品は、日々の製造数量、使用数量、販売数量等が変化するため、多量のものを貯蔵（主として冷凍貯蔵）しておき、必要数量だけを予め長時間をかけて設定温度まで調温するようにしているが、その場合、食材・食品としての品質、特に風味、鮮度、旨味、食感、外観等を損なわないように調温せねばならぬため、例えば、温度調節した庫・室内等に２〜３日間等の長時間放置するなどして行っているが、長時間を要して極めて非効率なばかりでなく、例えば、成分（水分、脂肪等）が分離して組織が崩れたり、鮮度が損なわれて変色が生じたり、雑菌が繁殖しやすくなって食材の賞味・保存期間が短縮したり、その他、食材としての品質、特に風味、旨味、食感、外観等が少なからず損なわれていた。Conventionally, various foods and foods mainly for business use, such as butter, cream cheese, cheese, chocolate, margarine, custard, rice cake (for confectionery bread), etc., for example, various cakes, various breads, various Japanese sweets, various puddings Since foods such as various puddings vary in daily production quantity, usage quantity, sales quantity, etc., store a large amount of food (mainly frozen storage) and set the required quantity over a long period of time in advance. However, in this case, the temperature must be adjusted so that the quality of the ingredients and foods, especially flavor, freshness, umami, texture, appearance, etc. must be maintained. It is done by leaving it in the storage room / room etc. for a long time such as 2-3 days, but it takes a long time and is not very inefficient. For example, components (water, fat, etc.) are separated. The texture breaks, the freshness is impaired and discoloration occurs, the germs are easy to propagate and the food taste and storage period are shortened, and the quality as a food, especially flavor, umami, texture, appearance, etc. Was not a little damaged.
なお、上記業務用食材の内、例えば、バター、クリームチーズ、チーズ、チョコレート、マーガリン等は日々の使用量が変化するため、通常５ｋｇ、１０ｋｇなどのブロック状のものを冷凍貯蔵しておき、バターと他の食材（例、クリームチーズ等）をミキサーで混練するために、ブロック状のものから必要量をナイフ等で切り分けて使用することが多いが、冷凍ブロックは硬くてナイフが通らず、加熱すると液状になってしまうため、これまでは、冷凍ブロック（−２０℃位）を温度調節庫に入れ、ナイフで切り分けられる状態（５℃位）になるまで２〜３日放置してから使用するようにしているが、時間が掛かり過ぎて極めて非効率であり、また、ブロックの表面部が適合状態になっても芯部が凍っているとナイフ等で切れず、ミキサーの刃が欠け、或は表面部だけが融けてしまう等のトラブルがあった。そして、前記バターに類似したトラブルは、他の食材にも多発しており、作業効率化の大きな妨げになっていた。Of the above-mentioned ingredients for business use, for example, butter, cream cheese, cheese, chocolate, margarine and the like vary in daily usage. And other ingredients (eg, cream cheese, etc.) are kneaded with a mixer in order to knead the necessary amount from a block-like one with a knife, etc., but the frozen block is hard and does not pass through the knife, heating Then, since it becomes liquid, until now it is used after putting a freezing block (about -20 ° C) in a temperature control cabinet and leaving it for 2 to 3 days until it can be cut with a knife (about 5 ° C). However, it takes too much time and is extremely inefficient, and even if the surface of the block is in conformity, if the core is frozen, it cannot be cut with a knife, etc. Blade chipping or only the surface portion having trouble, such as would melt. And the trouble similar to the said butter has occurred frequently also to other foodstuffs, and had become the big hindrance of work efficiency improvement.
また、食品、例えば各種の菓子、パンのようなものも、主として業務用の場合、製品（商品）を冷凍状態で貯蔵しておき、使用時（例毎日定時）に必要数だけ解凍して店頭販売状態（食べられる状態）にすることが行われているが、これまでは、上記と同様に２〜３日間温度調節庫に入れて或は温度調節した室内に放置するなどして、冷凍状態から店頭商品状態になるまで長時間放置するようにしており、時間が掛かる上にその調整が難しく、特に、パン、ケーキ等のスポンジ生地の組成が崩れてべたついたり、乾いたりし、クリーム状部分で水分、脂分の分離が生じたりして、風味、鮮度、旨味、外観等の劣化が少なからず発生していた。In addition, food, such as various confectionery and bread, is mainly used for business purposes, and the product (product) is stored in a frozen state and thawed as many times as necessary during use (eg, every day). Although it has been put into a state of sale (eatable state), it has been frozen until it has been placed in a temperature-controlled cabinet for 2 to 3 days or left in a temperature-controlled room as before. The product is left to stand for a long time until it becomes an over-the-counter product, which takes time and is difficult to adjust. Especially, the composition of sponge dough, such as bread and cake, is crumbled and dried, creamy parts In other words, separation of moisture and fat occurred, and deterioration of flavor, freshness, umami, appearance, and the like occurred.
上記のように、従来手段によると、食材・食品を、主として冷凍貯蔵の状態から目的の状態（例えば、使用、販売、食用などが可能な状態）まで、表面部から芯部までその全体を、設定温度にするために、食材・食品共に設定温度環境中に数日にわたる長時間放置するという極めて原始的かつ非効率な手段しか無かったという大きな課題があり、その上、結果的には、食材・食品共にその風味、鮮度、旨味、外観等が損なわれるという致命的な課題があった。As described above, according to the conventional means, the whole of the food / food mainly from the frozen storage state to the target state (for example, a state where it can be used, sold, edible, etc.), from the surface portion to the core portion, In order to achieve the set temperature, there was a major problem that there was only a very primitive and inefficient means of leaving the food and food in the set temperature environment for a long period of time for several days. -Both foods had a fatal problem that the flavor, freshness, umami, appearance, etc. were impaired.
業務用の場合、食材・食品は、必要時（例、毎日定時）に必要分だけ欲しく、また、バター等の食材は他の食材（例、クリームチーズ等）とミキサーで混練するなど、ブロック状のものから必要量をナイフ等で切り分けて使用することが多い。
ところが、冷凍ブロックは硬くてナイフが通らず、加熱すると液状になってしまうため、これまでは、冷凍ブロックをナイフで切り分けられる状態（ブロックの芯まで店頭市販のような固形状態）になるまで２〜３日設定温度環境中放置しておいてから使用するようにしていたが、時間が掛かり過ぎて、急の間に合わず極めて非効率な課題があった。In the case of business use, we want ingredients and foods as much as necessary when needed (eg, daily), and ingredients such as butter are kneaded with other ingredients (eg, cream cheese) with a mixer. In many cases, the necessary amount is separated from the one with a knife.
However, since the refrigeration block is hard and does not pass through the knife, and becomes heated when heated, until now, the refrigeration block can be separated with a knife (until the block core is in a solid state like a commercial store). Although it was made to use after being left in a set temperature environment for 3 days, it took too much time, and there was a problem that it was extremely inefficient because it was not in time.
また、ブロックの表面部が適合状態になっても芯部が凍っているとナイフ等で切れない、ミキサーの刃が欠ける等のトラブルがあり、解凍を急ぐと芯部が凍ったまま表面部が解けて流れるなど始末に負えない課題があった。Also, even if the surface part of the block is in a conforming state, if the core part is frozen, there is a problem that it can not be cut with a knife etc., the blade of the mixer is missing, etc. There were unsolvable issues such as melting and flowing.
そして、前記バターの場合に類似したトラブルが他の食材にも多発しており、作業効率化の大きな妨げになっていた。And the trouble similar to the case of the said butter has occurred frequently also to other foodstuffs, and had become the big hindrance of work efficiency improvement.
また、各種の菓子、パンのような食品も、主として業務用の場合、製品（商品）の状態で貯蔵しておき、使用時（例、毎日定時）に必要数だけ解凍して店頭販売状態（食べられる状態）にすることが行われているが、
これまでは、上記と同様に設定温度環境中放置するなどして、冷凍状態から店頭商品状態になるまで長時間が掛かる上にその調整が難しく、特に、パン、ケーキ等のスポンジ生地の組成が崩れてべたついたり、乾いたりし、クリーム状部分で水分、脂分の分離が生じたりして、風味、旨味、外観等の劣化が少なからず発生する課題があって、特に、需要が集中する時期（例、クリスマス等）の大きな課題となっていた。In addition, foods such as various confectionery and bread are stored in the state of products (commodities) mainly for commercial use, and are thawed as many times as necessary during use (eg, on a regular basis every day). To eat)), but
Up to now, it is difficult to adjust it by taking a long time from frozen state to over-the-counter product state by leaving it in a set temperature environment in the same way as above, especially the composition of sponge dough such as bread, cake etc. Especially when demand is concentrated because there is a problem that deterioration of flavor, umami, appearance, etc. occurs due to crumbled, sticky, dry, separation of moisture and fat in creamy parts, etc. (Eg, Christmas, etc.).
そこで、本考案は、断熱構成の庫体の内壁面の全部若しくは一部にセラミックプレート若しくはシートを装着すると共に、該庫体に、少なくも、庫内空気を冷却調整する冷蔵ユニット、庫内空気を加温調整するヒーター、庫内空気を循環する循環ファン、及び、前記各機器をコントロールする制御盤を設置して備えた、食材・食品の業務用均等調温庫であり、Accordingly, the present invention provides a ceramic plate or a sheet attached to all or a part of the inner wall surface of a heat-insulated container body, and at least a refrigerator unit for cooling and adjusting the air in the container, the air in the container A heater for adjusting the heating, a circulation fan for circulating the air in the cabinet, and a control panel for controlling each of the above-mentioned devices and equipped with a temperature equalizing cabinet for business use of foodstuffs and foods,
前記セラミックプレート若しくはシートにより常時継続して大量のマイナスイオンが発生されると同時に常時継続して遠赤外線が放射されている庫内環境を醸成すると共に、While fostering an internal environment in which far-infrared rays are continuously emitted at the same time that a large amount of negative ions are generated continuously by the ceramic plate or sheet,
前記マイナスイオンにより除菌・除臭された清浄庫内空気の温度を、冷蔵ユニットによる冷却及びヒーターによる加温で調整し、
その調整温度空気を循環ファンで循環して、食材・食品に接触・衝突せしめて、食材・食品の温度を加温・冷却自在に調整するようにすると同時に、前記調整温度を帯温した遠赤外線により食材・食品の芯部から表面部まで同時かつ均等に加温・冷却調整するようにし、前記両作用が相乗することによって、食材・食品の全体温度を、極めて衛生的な庫内環境下で芯部から表面部まで同時かつ均等に調整自在とすると共に、設定温度に調整した状態を継続して維持するように備えたこと即ち均等調温するように備えたことを特徴とする、食材・食品の業務用均等調温庫によって、前記従来の課題を有効に解決したものである。The temperature of the clean room air sterilized and deodorized by the negative ions is adjusted by cooling with a refrigeration unit and heating by a heater,
The adjusted temperature air is circulated with a circulation fan to contact and collide with foodstuffs and foods, so that the temperature of the foodstuffs and foods can be adjusted to be freely heated and cooled, and at the same time, the far-infrared temperature is adjusted to the adjusted temperature. By adjusting the heating and cooling at the same time and evenly from the core to the surface of the food / food, and the synergistic effect of the two actions, the overall temperature of the food / food can be controlled in an extremely sanitary environment. It is possible to adjust from the core part to the surface part at the same time and evenly, and it is provided to continuously maintain the state adjusted to the set temperature, that is, it is provided to uniformly adjust the temperature. The above-described conventional problems are effectively solved by a commercial temperature equalizing cabinet for food.
前記のような特徴を備えた本考案食材・食品の業務用均等調温庫は、各種の食材・食品の温度を、極めて衛生的な庫内環境下で芯部から表面部まで同時かつ均等に調整自在になし得ると共に設定温度に調整した状態を継続して維持する即ち均等調温し得る極めて優れた効果がある。The inventive uniform temperature control cabinet for foods and foods with the above-mentioned features allows the temperature of various foods and foods to be simultaneously and evenly distributed from the core to the surface in an extremely sanitary environment. There is an extremely excellent effect that the temperature can be adjusted freely and the state adjusted to the set temperature can be continuously maintained, that is, the temperature can be adjusted uniformly.
本案均等調温庫は、例えば、−２０℃〜０℃位のバター、クリームチーズ、チーズ、チョコレート、マーガリン、カスタード、餡（菓子パン用）、その他の食材、若しくは、各種ケーキ、各種パン、各種和菓子、各種プディング、各種プリン、その他の食品を、１０時間〜２０時間位で、５℃〜２５℃位の間の設定温度で均等調温することができる優れた効果がある。
例えば、前日午後に入庫すれば翌日早朝には均等調温状態にすることができる。The present even temperature control cabinet is, for example, -20 ° C to 0 ° C butter, cream cheese, cheese, chocolate, margarine, custard, rice cake (for confectionery bread), other ingredients, or various cakes, various breads, various Japanese sweets In addition, there is an excellent effect that various puddings, various puddings, and other foods can be temperature-controlled at a set temperature between about 5 ° C. and 25 ° C. for about 10 to 20 hours.
For example, if the goods are received in the afternoon of the previous day, the temperature can be adjusted evenly in the early morning of the next day.
本考案は、除菌、除臭効果の高いマイナスイオンに包囲された極めて衛生的な環境の中で、食材・食品を、従来に比し格段の短時間で均等調温し得る優れた特徴によって、食材・食品としての品質、特に風味、旨味、食感、外観等を損損なうこと無しに均等調温状態で維持することができる優れた効果があり、
この効果によって、具体例として、例えば、
１．食材・食品の芯部から表面部まで同時に均等に調温するため、食材・食品の目減りがない。
２．ナイフは入りやすく、小分けが容易にできる。
３．バターとクリーム、その他、食材同士のミキシングが均一にできる。
４．クリームチーズ等食材で、均等調温による水分、脂分の分離が発生しない。
５．食材ブロックの芯部まで均等調温できるので、芯部が凍っていることによるミキサー刃の破損事故を無くし得る。
６．菓子パン等の食品で、スポンジ等の組成が壊れてべたついたり、乾いてパサついたり、コーティングしたクリーム、チョコレート等が融けて流れたりすることがなく、食味、外観が損なわれることが無い。The present invention is based on an excellent feature that can regulate the temperature of foods and foods in an extremely hygienic environment surrounded by negative ions with high sterilization and deodorization effects, in a much shorter time than before. There is an excellent effect that can be maintained in an even temperature controlled state without damaging the quality as a foodstuff / food, especially flavor, umami, texture, appearance, etc.
With this effect, for example, for example,
1. Because the temperature is controlled evenly from the core to the surface of the food / food at the same time, there is no loss of food / food.
2. Knives are easy to enter and can be subdivided easily.
3. Mixing of butter, cream and other ingredients can be made uniform.
4). Ingredients such as cream cheese do not cause separation of moisture and fat by uniform temperature control.
5. Since the temperature can be evenly adjusted up to the core of the food block, the mixer blade can be prevented from being damaged due to the core being frozen.
6). In foods such as confectionery bread, the composition of sponges etc. is broken and sticky, dry and dry, and the coated cream, chocolate and the like do not melt and flow, and the taste and appearance are not impaired.
断熱構造庫内の小容積空間における小範囲温度調整で、冷蔵ユニット、ヒーター、循環ファン等用として電力を使用するだけなので、電力消費量（料）が極めて少なくて済み、また、人件費も食材・食品の入・出庫作業の外は操作盤による全自動で不要であるため、ランニングコストを極めて低く抑えることが出来る大きな経済的効果がある。Only a small amount of temperature is adjusted in a small volume space in the heat insulation structure, and power is used only for refrigeration units, heaters, circulation fans, etc., so power consumption (fee) is extremely low, and labor costs are also ingredients. -Since the operation outside the food entry / exit operation is completely automatic using the operation panel, there is a great economic effect that can keep the running cost extremely low.
断熱構成の庫体１の内壁面の全部若しくは一部にセラミックプレート若しくはシート２を装着すると共に、該庫体１に、少なくも、庫内空気を冷却調整する冷蔵ユニッ３ト、庫内空気を加温調整するヒーター４、庫内空気を循環する循環ファン５、及び、前記各機器をコントロールする制御盤６を設置して備えて構成した、食材・食品の業務用均等調温庫Ａによって実現した。A ceramic plate or a
以下、図面により、本考案食材・食品の業務用均等調温庫の実施例につき説明する。
図１は、実施例の縦断正面説明図である。
符号、Ａは食材・食品務用均等調温庫、１は庫体、２はセラミックプレート若しくはシート、３は冷蔵ユニット、４はヒーター、５は循環ファン、６は制御盤、７は台車、８は網棚（通風自在）、９は遠赤外線、１０は食材・食品、１１は庫内空気・マイナスイオンを示す。Hereinafter, with reference to the drawings, an embodiment of the inventive uniform temperature control cabinet for foods and foods will be described.
FIG. 1 is a longitudinal front explanatory view of an embodiment.
Symbol, A is an equal temperature storage for food and food, 1 is a cabinet, 2 is a ceramic plate or sheet, 3 is a refrigeration unit, 4 is a heater, 5 is a circulation fan, 6 is a control panel, 7 is a carriage, 8 Indicates a net shelf (ventilated freely), 9 indicates far-infrared rays, 10 indicates food / food, 11 indicates air in the cabinet / negative ions.
本考案食材・食品の業務用均等調温庫Ａは、断熱構成の庫体１の内壁面の全部若しくは一部にセラミックプレート若しくはセラミックシート２を装着すると共に、該庫体１に、少なくも、庫内空気を冷却調整する冷蔵ユニット３、庫内空気を加温調整するヒーター４、庫内空気を循環する循環ファン５、及び、前記各機器をコントロールする制御盤６を設置して構成したものであり、The inventive uniform temperature control chamber A for foods and foods is equipped with a ceramic plate or
前記セラミックプレート若しくはシート２により常時継続して大量のマイナスイオン１１が発生されると同時に常時継続して遠赤外線９が放射されている庫内１の環境を醸成すると共に、前記マイナスイオン１１により除菌・除臭された清浄庫内空気１１の温度を、冷蔵ユニット３による冷却及びヒーター４による加温で調整し、A large amount of
その調整温度空気１１を循環ファン５で循環して、食材・食品１０に接触・衝突せしめて、食材・食品１０の温度を加温・冷却自在に調整するようにすると同時に、前記調整温度を帯温した遠赤外線９により食品・食材の芯部から表面部まで同時かつ均等に加温・冷却調整するようにし、The adjusted
前記両作用が相乗することによって、食材・食品の全体温度を、極めて衛生的な庫内環境下で芯部から表面部まで同時かつ均等に調整自在とすると共に、設定温度に調整した状態を継続して維持するように備えたこと即ち均等調温するように備えたものである。By synergizing the two actions, the overall temperature of the food and food can be adjusted simultaneously and evenly from the core to the surface in an extremely sanitary environment, and the state where the temperature is adjusted to the set temperature is continued. It is provided to maintain the temperature, that is, to adjust the temperature uniformly.
本案均等調温庫は、例えば、−２０℃〜０℃位の冷凍食材・食品を１０時間〜２０時間位で、５℃〜２５℃位の間の設定温度に均等調温することができる。
例えば、前日午後にセットすれば翌日早朝には均等調温食材・食品を使用できる。The present even temperature control chamber can, for example, adjust the temperature of a frozen food / food product of about −20 ° C. to 0 ° C. to a set temperature of about 5 ° C. to 25 ° C. for about 10 hours to 20 hours.
For example, if it is set in the afternoon of the previous day, it will be possible to use an even temperature controlled food / food in the early morning of the following day.
実施例均等調温庫（内容量１１５０ｌ）の場合、冷凍バター（−２０℃）５００ｋｇ〜１０００ｋｇを１０時間〜１６時間（バターのブロックの大小で変動）で５℃〜１０℃の間の設定温度（芯部〜表面部まで均等温）に均等調温しており、バターはこの状態でナイフ等で自在に切り分けすることができ、また、ミキサーの刃の破損の恐れなく他の食材とミキシングすることができる。Example In the case of an even temperature control chamber (content 1150 l), set temperature between 5 ° C. and 10 ° C. for 500 to 1000 kg of frozen butter (−20 ° C.) for 10 to 16 hours (varies depending on the size of the butter block) The temperature is uniformly controlled (equal temperature from the core to the surface), and the butter can be freely cut with a knife or the like in this state, and mixed with other ingredients without fear of breakage of the blade of the mixer be able to.
本考案は、
１．冷凍した食材・食品を解凍から設定温度まで温度調整したのち、均等温度を維持するように備えた、食材・食品の業務用均等調温庫、
２．０℃以上の食材・食品（凍っていない温度）を設定温度に温度調整したのち、均等温度を維持するように備えた、食材・食品の業務用均等調温庫、及び、
３．例えば、レストラン、菓子店等の業者用の１坪以下の小形の食材・食品の業務用均等調温庫から、１坪以上〜数１０坪の業務用の大形の食材・食品の業務用均等調温庫、
等として汎用し得るものである。The present invention
1. After adjusting the temperature of frozen foods and foods from thawing to the set temperature, they are equipped with a uniform temperature control cabinet for foods and foods to maintain a uniform temperature.
After adjusting the temperature of food and food at 2.0 ℃ or higher (temperature not frozen) to the set temperature, the food and food equal temperature control cabinet for maintaining the uniform temperature, and
3. For example, from a small-sized food / food uniform heating cabinet for commercial use such as restaurants and confectionery stores to a large-sized food / food uniform for commercial use from 1 tsubo to several tens of tsubo Temperature control chamber,
It can be used as a general purpose.
Ａ 食材・食品務用均等調温庫
１ 庫体
２ セラミックプレート若しくはシート
３ 冷蔵ユニット
４ ヒーター
５ 循環ファン
６ 制御盤
７ 台車
８ 網棚（通風自在）
９ 遠赤外線
１０ 食品
１１ 庫内空気・マイナスイオンA Food and food service equal temperature control cabinet 1
9 Far-infrared 10
Claims (1)
前記セラミックプレート若しくはシートにより常時継続して大量のマイナスイオンが発生されると同時に常時継続して遠赤外線が放射されている庫内環境を醸成すると共に、
前記マイナスイオンにより除菌・除臭された清浄庫内空気の温度を、冷蔵ユニットによる冷却及びヒーターによる加温で調整し、
その調整温度空気を循環ファンで循環して、食材・食品に接触・衝突せしめて、食材・食品の温度を加温・冷却自在に調整するようにすると同時に、前記調整温度を帯温した遠赤外線により食材・食品の芯部から表面部まで同時かつ均等に加温・冷却調整するようにし、前記両作用が相乗することによって、食材・食品の全体温度を、極めて衛生的な庫内環境下で芯部から表面部まで同時かつ均等に調整自在とすると共に、設定温度に調整した状態を継続して維持するように備えたこと即ち均等調温するように備えたことを特徴とする、食材・食品の業務用均等調温庫。A ceramic plate or a sheet is attached to all or part of the inner wall surface of a heat-insulated container body, and at least a refrigerator unit that cools and adjusts the air in the container, and a heater that adjusts the air temperature in the container. , A circulating air fan that circulates the air inside the cabinet, and a control panel that controls each of the devices, and is equipped with a control panel that controls the above-mentioned devices, and is a temperature control cabinet for business use of food and food,
While fostering an internal environment in which far-infrared rays are continuously emitted at the same time that a large amount of negative ions are generated continuously by the ceramic plate or sheet,
The temperature of the clean room air sterilized and deodorized by the negative ions is adjusted by cooling with a refrigeration unit and heating by a heater,
The adjusted temperature air is circulated with a circulation fan to contact and collide with foodstuffs and foods, so that the temperature of the foodstuffs and foods can be adjusted to be freely heated and cooled, and at the same time, the far-infrared temperature is adjusted to the adjusted temperature. By adjusting the heating and cooling at the same time and evenly from the core to the surface of the food / food, and the synergistic effect of the two actions, the overall temperature of the food / food can be controlled in an extremely sanitary environment. It is possible to adjust from the core part to the surface part at the same time and evenly, and it is provided to continuously maintain the state adjusted to the set temperature, that is, it is provided to uniformly adjust the temperature. Equal temperature storage for commercial use of food.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US10955183B2 (en) | 2017-01-03 | 2021-03-23 | Samsung Electronics Co., Ltd. | Refrigerator |
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| US10955183B2 (en) | 2017-01-03 | 2021-03-23 | Samsung Electronics Co., Ltd. | Refrigerator |
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