JPH01314815A - Infrared ray cooking apparatus - Google Patents
Infrared ray cooking apparatusInfo
- Publication number
- JPH01314815A JPH01314815A JP14870888A JP14870888A JPH01314815A JP H01314815 A JPH01314815 A JP H01314815A JP 14870888 A JP14870888 A JP 14870888A JP 14870888 A JP14870888 A JP 14870888A JP H01314815 A JPH01314815 A JP H01314815A
- Authority
- JP
- Japan
- Prior art keywords
- cooking chamber
- food
- cooking
- steam
- infrared
- 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.)
- Granted
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 111
- 235000013305 food Nutrition 0.000 claims abstract description 72
- 230000005855 radiation Effects 0.000 claims abstract description 34
- 238000010438 heat treatment Methods 0.000 claims abstract description 22
- 239000011810 insulating material Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052782 aluminium Inorganic materials 0.000 abstract description 2
- 229910052799 carbon Inorganic materials 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract description 2
- 239000003973 paint Substances 0.000 abstract description 2
- 229910001220 stainless steel Inorganic materials 0.000 abstract description 2
- 239000010935 stainless steel Substances 0.000 abstract description 2
- 239000004411 aluminium Substances 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 description 11
- 238000010257 thawing Methods 0.000 description 9
- 229920006395 saturated elastomer Polymers 0.000 description 5
- 235000013611 frozen food Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002485 combustion reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 235000010610 frozen noodles Nutrition 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Electric Stoves And Ranges (AREA)
Abstract
Description
【発明の詳細な説明】
イ１発明の目的
（産業上の利用分野）
本発明は、食品関連業界や家庭において用いる食品の調
理器。詳しくは壁面より放射する高温の赤外線を調理室
の内部空間に飛び交わさせ、この赤外線により食品を加
熱させて、その持味が活されて美味な食品調理が短時間
でむらなく行え、蒸気の使用も可能ななめ解凍、蒸し等
もできる調理器に関する。DETAILED DESCRIPTION OF THE INVENTION A1.Object of the invention (industrial application field) The present invention is a food cooking device used in the food-related industry and at home. In detail, high-temperature infrared rays emitted from the walls are sent back and forth into the interior space of the cooking chamber, and the infrared rays heat the food, bringing out its natural flavor and cooking delicious food evenly in a short time. This invention relates to a cooker that can also be used for defrosting, steaming, etc.
（従来の技術）
従来、食品の調理器として、図面第７図に示す様に調理
室１５室内の下部にスケルトン等を被せたバーナー１６
を配置し、上部に赤外線バーナー１７を配置して、通気
棚１８の上の食品を上下両面から加熱するものや、前記
したバーナーの代りに電気ヒーター（図面省略）を用い
たものが公知である。(Prior Art) Conventionally, as a food cooker, a burner 16 is used, as shown in FIG.
It is known that an infrared burner 17 is placed at the top to heat the food on the ventilation shelf 18 from both sides, and an electric heater (not shown) is used instead of the burner described above. .
（発明が解決しようとする課題）
前記の様に調理室１５内にバーナーやヒーター等の加熱
器１６．１７を設けた調理器は、加熱器１６．１７自体
は非常に高温になるため、食品から飛散した油が付いて
も、たちまち燃え尽きて汚れは残らないが、調理室の壁
面は温度が低いため、飛散した油が付くとそのまま残っ
て壁面を汚すもので、この油汚れは非常に取れにくいた
め掃除が困難であり、又、調理室内に加熱器を設ける場
合は、ガスバーナーを用いると、燃焼により調理室内に
水分が出て、食品を湿らせるため味が落ち、更に、加熱
器内股形の調理器は調理室内に蒸気を供給すると燃焼の
障害や、漏電等の危険があるため蒸気を使用することが
できないから、蒸気を利用して冷凍品の解凍や食品の蒸
しを行ったり、解凍や蒸し行った食品を引き続いて焼い
たりする調理は望めない問題点があった。(Problems to be Solved by the Invention) As described above, in a cooking appliance in which a heater 16, 17 such as a burner or a heater is provided in the cooking chamber 15, the heater 16, 17 itself becomes very high temperature, so food Even if there is oil splashed on it, it will quickly burn off and leave no stains, but because the temperature of the walls of the cooking room is low, any oil splashed on it will remain and stain the walls, and this oil stain is very difficult to remove. In addition, when a heater is installed in the cooking chamber, if a gas burner is used, moisture will come out into the cooking chamber due to combustion, moistening the food and reducing the taste. This type of cooker cannot use steam because supplying steam into the cooking chamber may cause combustion problems or electrical leakage, so steam can be used to thaw frozen foods or steam foods. There was a problem in that it was not possible to continue baking food that had been defrosted or steamed.
本発明は、前記した従来の問題点を解決するためになさ
れたもので、外からの加熱により調理室内に赤外線を放
射させる構成を採用して、調理室内から加熱器を排除し
、これを内設するために生じた従来の問題点を全く生じ
ない赤外線調理器を提供することを目的としている。The present invention was made in order to solve the above-mentioned conventional problems, and employs a configuration in which infrared rays are emitted into the cooking chamber by external heating, eliminating the heater from the cooking chamber and replacing it internally. The object of the present invention is to provide an infrared cooking device which does not suffer from any of the problems encountered in the prior art.
口１発明の構成
（課題を解決するための手段）
前記目的を達成するための本発明の手段は、調理室を囲
む壁面の一部もしくは全部に赤外線の放射層を設け、こ
の放射層の外側にこれを加熱して、前記調理室内へ赤外
線を放射させる加熱手段を配置し、前記調理室内の中央
部には食品を支持する支持手段を配置した赤外線調理器
の構成と、
前記調理室をトンネル状に形成し、その中央部に食品を
支持して移送する移動式の支持手段を設けた赤外線調理
器の構成と、
前記調理室に、その内部へ蒸気を送り込む蒸気の供給手
段を設けた赤外線調理器の構成とにある。1 Structure of the Invention (Means for Solving the Problems) The means of the present invention for achieving the above object is to provide an infrared radiation layer on a part or all of the wall surrounding the cooking chamber, and to An infrared cooking device is provided with a heating means for heating the food and radiating infrared rays into the cooking chamber, and a supporting means for supporting the food is disposed in the center of the cooking chamber; An infrared cooking device is provided with a movable supporting means for supporting and transferring food in the center thereof, and a steam supplying means for sending steam into the cooking chamber. The structure of the cooker.
この赤外線調理器に於ける調理室は、小形の回分式の場
合は、必要容積を有する方形。In the case of a small batch type, the cooking chamber of this infrared cooking device is rectangular with the required volume.
多角形９円形断面等の箱形に形成して、この調理室内に
所要時間食品を閉じ込めて加熱を行うもので、該調理室
の壁面にはその全体、即ち上下、左右か、上下に赤外線
の放射層を形成し、これら放射層を形成した壁面の外側
には壁面を平均加熱し得るガス又は電気等の加熱器を、
装着して、壁面の材料によって熱伝導と熱放射、又は熱
透過と熱放射により、前記放射層及び壁面を加熱させて
調理室の内部に放射及び反射の赤外線を四方六方へ飛び
交わさせると共に、調理室の中央には受体を設け、この
受体に食品を入れた通気性の容器を調理室の前部に設け
た開口より挿入して支持させ、食品が調理室の中央部に
支持されて前記した赤外線を全面へ均等に受ける様にし
たもので、この四分式の調理室は幾つかを上下に重設す
る複膜形とずれば大量の調理ができるものである。It is formed into a box shape with a polygonal shape, 9 circular cross sections, etc., and heats the food by confining it in this cooking chamber for the required time. A radiation layer is formed, and a heater such as gas or electricity that can averagely heat the wall surface is installed on the outside of the wall surface on which the radiation layer is formed.
When installed, the radiation layer and the wall surface are heated by heat conduction and heat radiation, or heat transmission and heat radiation by the material of the wall surface, and radiated and reflected infrared rays are exchanged in all directions inside the cooking chamber, and A receiver is provided in the center of the cooking chamber, and a breathable container containing food is inserted into the receiver through an opening provided at the front of the cooking chamber to support the food, and the food is supported in the center of the cooking chamber. The above-mentioned infrared rays are uniformly received over the entire surface of the cooking chamber, and if several of these four-section cooking chambers are arranged one above the other in a double-layered type, it is possible to cook a large amount of food.
又、前記した調理室は、大形の連続式の場合は、方形、
多角形１円形断面等のトンネル状に形成して、その始端
から終端へ所要時間で食品を移動させ、この間に加熱を
行わせるもので、この調理室は前記同様に壁面の一部若
しくは全部に赤外線の放射層を形成し、その外側にガス
、電気等の加熱器を配設して、これら加熱器により壁面
及び放射層を加熱させると共に、調理室内へ放射と反射
により赤外線を四方六方へ飛び交わさせる様にし、トン
ネル状の調理室内の中央には、水平ガイドに支持される
スティ、ネット等の通気性コンベアを張設し、このコン
ベアに食品を載置すると、食品が調理室の中央部に支持
されて、前記した赤外線を全面に均等に受けて移送され
る様にしである。In addition, in the case of a large continuous type cooking chamber, the above-mentioned cooking chamber may be rectangular,
The cooking chamber is formed into a tunnel shape, such as a polygon with a circular cross section, and the food is moved from the start end to the end end in the required time and heated during this time. An infrared rays radiation layer is formed, and heaters such as gas or electricity are placed outside the layer, and these heaters heat the wall surface and the radiation layer, and the infrared rays are emitted into the cooking room in all directions by radiation and reflection. In the center of the tunnel-shaped cooking chamber, an air permeable conveyor such as a stay or a net supported by a horizontal guide is installed. The infrared rays described above are supported evenly over the entire surface and transported.
前記調理室１に付設した蒸気の供給手段は、調理室へ必
要に応じて蒸気を供給させるもので、調理室外に設けた
ボイラ又は温水器により蒸気を導入して、供給口より調
理室内へ吹き込むもので、この蒸気は赤外線の放射を止
めてこれだけを供給すると飽和蒸気となり、赤外線の放
射と共に蒸気を供給すれば、赤外線により蒸気が加熱さ
れて過熱蒸気となるものである。The steam supply means attached to the cooking chamber 1 is for supplying steam to the cooking chamber as needed. Steam is introduced from a boiler or water heater installed outside the cooking chamber, and is blown into the cooking chamber from a supply port. If this steam is supplied only with infrared radiation stopped, it becomes saturated steam, and if steam is supplied together with infrared radiation, the steam is heated by the infrared rays and becomes superheated steam.
（作 用）
前記の様に構成される赤外線調理器は、小形の回分式の
ものに於いて、その調理室の上下壁面の外側に設けた加
熱器により内側に設けた赤外線の放射層を加熱すると、
放射層は４００℃程度に過熱されて多量の赤外線を調理
室内へ放射し、この赤外線は対応壁面及び隣接壁面に当
って様々な方向に反射すると共に、熱伝導による加熱も
加って、調理室の非加熱の壁面をも４００℃近い高温に
加熱し、調理室内に２００℃程度の加熱温度の赤外線を
四方。(Function) The infrared cooking device configured as described above is a small batch-type one, and heats the infrared radiation layer provided inside by the heaters installed on the outside of the upper and lower walls of the cooking chamber. Then,
The radiation layer is heated to about 400 degrees Celsius and emits a large amount of infrared rays into the cooking chamber, and this infrared rays hit the corresponding wall surface and adjacent wall surfaces and are reflected in various directions. The unheated walls of the kitchen are also heated to a high temperature of nearly 400℃, and infrared rays at a heating temperature of about 200℃ are radiated into the cooking chamber on all sides.
六方へ飛び交わさせるから、調理室内の受体に食品を入
れた容器を支持させれば、食品は調理室内の中央部に支
持されて、その全面ｌ＼均等な赤外線の放射を受け、短
時間で全面をむらなく焼かれて、冷めた後もあまり硬く
ならない調理品となる。しかも調理中に食品より飛散し
た油は壁面に付いても、前述の通り４００’Ｃ程度の高
温にある壁面はたちまち油を燃え尽きさせて壁面が汚さ
れないようにするものである。又、油の多い食品を調理
する際、これから垂れた油は下部の壁面に落ちて燃え、
煙になって食品を燻し焼きにするから、食品はその持味
を十分に活されて、しかも臭みが除かれる様に焼き上ら
れ、極めて食味１食感の良い調理品になるものである。Since the infrared rays fly in six directions, if a container containing food is supported by a receptor in the cooking chamber, the food will be supported in the center of the cooking chamber and will receive uniform infrared radiation over the entire surface of the chamber, and will be irradiated for a short period of time. The food is baked evenly on all sides and does not become hard even after it cools down. Moreover, even if oil scattered from food during cooking gets on the wall, the wall, which is at a high temperature of about 400'C, burns off the oil immediately and prevents the wall from becoming dirty. Also, when cooking foods with a lot of oil, the dripping oil falls onto the lower wall and burns.
Since the food is smoked and grilled, the food is grilled in such a way that its natural flavor is fully utilized and odor is removed, resulting in a cooked product with extremely good taste and texture.
又、トンネル状の調理室を用いた連続式の場合は、前記
同様にして調理室の壁面から赤外線を放射させながら、
その内部に設けた移動式の支持段をガイドに沿って走行
させ、調理室の始端において支持手段の上へ食品を供給
すれば、食品はトンネル状調理室内を通過する間に、赤
外線の放射を全面に均一に受けて、前記と同様の調理品
に加工される操作を連続自動的に施されるものである。In addition, in the case of a continuous type using a tunnel-shaped cooking chamber, while emitting infrared rays from the wall of the cooking chamber in the same manner as described above,
If a movable support stage installed inside the tunnel runs along a guide and food is fed onto the support means at the beginning of the cooking chamber, the food will be exposed to infrared radiation while passing through the tunnel-shaped cooking chamber. The food is uniformly distributed over the entire surface, and the same operations as described above are automatically performed continuously.
次にこの調理器は、赤外線の放射を止めた状態において
、蒸気の供給手段から調理室へ蒸気を供給すると、調理
室内には飽和蒸気が充満し、調理室へ冷凍品を入れれば
蒸気により解凍する解凍器となり、又、食品を入れれば
蒸気により食品を蒸す蒸器となり、更に解凍若しくは蒸
しの後に蒸気の供給を止めて、赤外線を放射させれば、
解凍、蒸しに引き続いて焼きを施す調理ができるもので
ある。Next, in this cooking device, when infrared radiation is stopped and steam is supplied from the steam supply means to the cooking chamber, the cooking chamber is filled with saturated steam, and when frozen food is placed in the cooking chamber, it is thawed by the steam. It also becomes a steamer that uses steam to steam food when food is put in it, and if the steam supply is stopped after thawing or steaming and infrared rays are emitted,
It can be cooked by defrosting, steaming, and then grilling.
更に前記した蒸気供給手段よりの蒸気の供給を赤外線の
放射と同時に行えば、蒸気が赤外線により加熱されて１
２０℃以−ヒの過熱蒸気になるから、この状態において
解凍、蒸しを行えば、前記した飽和蒸気による場合より
も速やかに冷凍品の解凍や食品の蒸しができるだけでな
く、蒸し時間も大巾に短縮されるものであり、又、過熱
蒸気による解凍後に蒸気を止めて、赤外線による加熱を
行えば、冷凍板や冷凍麺等の食品の場合は、加熱により
α化度が促進されると共に、内部に水分を保有した状態
で表面水分は蒸発して、極めて食味。Furthermore, if the steam supply from the steam supply means described above is carried out simultaneously with the radiation of infrared rays, the steam will be heated by the infrared rays and 1
Since the steam becomes superheated at 20°C or higher, thawing and steaming in this state not only allows for faster thawing of frozen products and steaming of foods than when using saturated steam as described above, but also greatly reduces the steaming time. In addition, if the steam is stopped after thawing with superheated steam and heating is performed with infrared rays, in the case of foods such as frozen plates and frozen noodles, the degree of gelatinization is accelerated by heating, and The surface moisture evaporates while retaining moisture inside, making it extremely tasty.
食感の良い調理品を得ることができるものである。It is possible to obtain cooked products with good texture.
（実 施 例）
以下に本発明に関する赤外線調理器の実施例を図面に基
いて説明する。(Example) An example of an infrared cooking device according to the present invention will be described below based on the drawings.
図面第１図は小形の回分式調理器の実施例を示すもので
、図中１はその調理室で、第４図の拡大図に示す通り、
ステンレスの基材ａを用いて方形の箱形に形成し、その
上側と下側の壁面イと口の内面にそれぞれ赤外線の放射
層２を形成し、外側には黒色耐熱吸収塗料すのコーティ
ングとカーボンシートＣと絶縁材料ｄを重ねた上に面ヒ
ータ−３を置き、（このヒーター３は図面第１図及び第
２図に於いては、便宜上壁面上へ露出する様に示しであ
る）その上に絶縁材料ｅとアルミニューム板ｆを重ねる
か、又は、第３図に示すように壁面イと口より若干離れ
させて赤外線ガスバーナー３′等を取付け、これら加熱
器３゜３′により前記放射層２を４００℃程度の高温度
に加熱させ、調理室１内へ２００℃程度の加熱温度の赤
外線を放射させ、この放射とその反射とで調理室１内に
多量の赤外線を四方六方へ飛び交わさせて食品を全面加
熱する様にしてあり、この調理室１の前側には後記する
食品の容器を抜き挿しする開口４を設けてあり、調理室
１の外側には断熱空間を形成するように覆筐５を設けで
ある。Figure 1 of the drawings shows an embodiment of a small batch type cooker, and numeral 1 in the figure is its cooking chamber, as shown in the enlarged view of Figure 4.
A rectangular box shape is formed using a stainless steel base material A, and an infrared radiation layer 2 is formed on the upper and lower walls A and the inner surface of the mouth, respectively, and the outside is coated with black heat-resistant absorbent paint. A surface heater 3 is placed on top of the carbon sheet C and the insulating material d (this heater 3 is shown exposed on the wall surface in FIGS. 1 and 2 for convenience). Either stack the insulating material e and the aluminum plate f on top, or install an infrared gas burner 3' or the like a little apart from the wall surface A and the opening as shown in Fig. 3, and use these heaters 3°3' to The radiation layer 2 is heated to a high temperature of about 400°C, and infrared rays at a heating temperature of about 200°C are emitted into the cooking chamber 1, and a large amount of infrared rays is emitted into the cooking chamber 1 in all directions by this radiation and its reflection. The cooking chamber 1 has an opening 4 on the front side for inserting and removing food containers, which will be described later, and a heat insulating space is formed outside the cooking chamber 1. A cover casing 5 is provided as shown in FIG.
６は前記した調理室１の内の中央部に食品を支持させる
通気性の容器で、その中に食品を入れ、この容器５を前
記開口４から調理室１内へ挿入してその中間に設けた受
体７に支持させると、食品は調理室１内の中間に保持さ
れて、その全面へ一様に赤外線を放射されて均一に加熱
される。Reference numeral 6 denotes an air-permeable container that supports food in the center of the cooking chamber 1, and the food is placed therein, and the container 5 is inserted into the cooking chamber 1 through the opening 4 and placed in the middle thereof. When the food is supported by the receiver 7, the food is held in the middle of the cooking chamber 1, and infrared rays are uniformly radiated over the entire surface of the food, thereby heating the food uniformly.
８は前記した調理室１へ蒸気を供給するボイラで、水室
ｇにセラミックコーティングを施した赤外線の放射筒り
を貫通させ、この中にヒーターｉを配設して、放射筒り
を電熱により加熱し、これから水中へ赤外線を放射させ
、水を活性化すると共に飽和蒸気を発生させる様に構成
し、このボイラ８を弁９を備える配管１０により前記調
理室１の一側に設けた蒸気の供給部１１へ接続して、配
管１０の弁９を開くと、蒸気が供給部１１の吹出口１２
より調理室」内へ吹き出し、冷凍品の解凍や食品蒸し等
を行わせる様にしたもので、このボイラ８は赤外線の放
熱筒りに前記の通り内設ヒーターｉを内設する代わりに
、ガスバーナー（図面省略）を外設し、その火炎を放射
筒りを通過させて加熱するガス加熱式としても同様の機
能を発揮するものであるが、この例の図面は省略する。8 is a boiler that supplies steam to the cooking chamber 1 described above, the water chamber g is penetrated by an infrared radiation cylinder coated with a ceramic, and a heater i is disposed inside the boiler to heat the radiation cylinder by electric heating. The boiler 8 is connected to a steam outlet provided on one side of the cooking chamber 1 by a pipe 10 equipped with a valve 9. When connected to the supply section 11 and opened the valve 9 of the piping 10, steam flows through the outlet 12 of the supply section 11.
The boiler 8 is designed to blow air into the cooking chamber to thaw frozen products, steam food, etc. Instead of installing an internal heater i in the infrared radiation tube as described above, this boiler 8 uses gas A similar function can also be achieved by a gas heating type in which a burner (not shown) is installed externally and the flame is heated by passing through a radiant cylinder, but the drawings of this example are omitted.
尚、前記したボイラ８はヒーターｉの電源を人、切して
蒸気の供給を発停させる様にすれば、配管１０に設けた
弁９は不要となるものである。Incidentally, in the boiler 8 described above, if the supply of steam is started and stopped by manually turning off the power to the heater i, the valve 9 provided in the piping 10 becomes unnecessary.
図面第５図は前記した回分式の大形の複膜形を示すもの
で、覆筐５内に複数の調理室１を所定間隔で上下に配設
し、各調理室１の上下の壁面４１口の内側にはそれぞれ
赤外線の放射層２を、外側には面ヒータ−３が設け、内
部の中央には受体７に支持される食品の容器６が収容し
てあり、−側には蒸気の供給手段１１が配置されていて
、この調理器は複数の調理室１で同時に調理ができるた
め、回分式でも大量の食品を短時間に調理できるもので
ある。FIG. 5 shows the above-mentioned batch-type large double-layer type, in which a plurality of cooking chambers 1 are arranged vertically at predetermined intervals in a covered case 5, and the upper and lower wall surfaces 41 of each cooking chamber 1 are arranged vertically at predetermined intervals. An infrared radiation layer 2 is provided on the inside of the mouth, a surface heater 3 is provided on the outside, a food container 6 supported by a receptor 7 is housed in the center of the interior, and steam is placed on the negative side. This cooking device is equipped with a feeding means 11 and can cook food in a plurality of cooking chambers 1 at the same time, so even if it is a batch type, a large amount of food can be cooked in a short time.
図面第６図は大形の連続式調理器の実施例を示すもので
、この実施例の調理室１′は、その前後が開放する方形
断面の長いトンネル状に形成され、その上側と下側の壁
面イと口の内側にそれぞれ赤外線の放射層２を設け、外
側には面ヒータ−３又はガスバーナー（図面省略）を取
付けて、これにより前記放射層２と他の壁面を４００℃
程度の高温度に加熱させ、調理室１内に２００℃程度の
加熱温度の赤外線を放射させて、この放射と反射により
調理室１内に多量の赤外線を四方六方へ飛び交わさせて
、中の食品を全面から均等に加熱させるようにしである
。Figure 6 shows an embodiment of a large-sized continuous cooking device.The cooking chamber 1' of this embodiment is formed in the shape of a long tunnel with a rectangular cross section that is open at the front and back. An infrared radiation layer 2 is provided on the wall surface A and the inside of the mouth, respectively, and a surface heater 3 or a gas burner (not shown) is installed on the outside.
The cooking chamber 1 is heated to a high temperature of about 200 degrees Celsius, and infrared rays at a heating temperature of about 200 degrees Celsius are emitted into the cooking chamber 1. This radiation and reflection cause a large amount of infrared rays to fly around in all directions within the cooking chamber 1. This is to ensure that the food is heated evenly from all sides.
６′は前記した調理室１の内の中央に食品を支持させる
通気性のコンベアで、その上に食品を乗せ、このコンベ
ア６′を調理室１の中央部に水平に配設したガイド７′
に沿って進行させると、食品は調理室１の中央部に保持
されてこの部分を移動し、その全面へ一様に赤外線を放
射されて均一に加熱される様にしてあり、この調理室１
′にも蒸気の供給部１１を設け、これを第１図に示した
ボイラ８と同様な構造で、容量の大きいものく図面省略
）と弁を備える配管（これも図面省略）により接続し、
開弁時に調理室１′へ吹出口１２へ蒸気を供給させて、
冷凍品の解凍１食品の蒸し等を行う様にしである。Reference numeral 6' denotes an air permeable conveyor that supports the food in the center of the cooking chamber 1, on which the food is placed, and a guide 7' horizontally disposed in the center of the cooking chamber 1.
When the food advances along the cooking chamber 1, the food is held in the center of the cooking chamber 1 and moves through this area, and the infrared rays are uniformly radiated over the entire surface of the food so that it is heated evenly.
' is also provided with a steam supply section 11, which has the same structure as the boiler 8 shown in FIG.
When the valve is opened, steam is supplied to the cooking chamber 1' to the outlet 12,
Thawing frozen foods 1. Steaming foods, etc.
１３は前記した調理室１内の適所に設けた温度センサで
、調理室１の温度を検知し、これが設定値以上に上がる
と制御器１４により加熱を停止させ、設定値以下に下が
ると制御器１４により加熱を再開させて、調理室１内を
自動的に適切な調理温度に保持させる作用をさせるもの
である。Reference numeral 13 denotes a temperature sensor installed at a suitable location in the cooking chamber 1, which detects the temperature of the cooking chamber 1, and when the temperature rises above a set value, the controller 14 stops the heating, and when it falls below the set value, the controller 14 stops the heating. 14, the heating is restarted and the inside of the cooking chamber 1 is automatically maintained at an appropriate cooking temperature.
（発明の効果）
前記した構成の赤外線調理器は、調理室の壁面を外から
加熱し、内側の放射層から赤外線を放射させるもので、
壁面が４００℃程度の高温になるため、食品から壁面へ
油が飛散しても直ぐに燃え尽きて壁面を汚さないため、
殆ど掃除が不要である。(Effects of the Invention) The infrared cooking device having the above-mentioned configuration heats the wall surface of the cooking chamber from the outside and emits infrared rays from the radiation layer inside.
Since the wall surface is at a high temperature of around 400℃, even if oil spills from the food onto the wall surface, it will burn out immediately and will not stain the wall surface.
Almost no cleaning required.
調理室の壁面から放射される赤外線は、放射と反射によ
り調理室内を飛び交い、支持手段により調理室の中央に
支持される食品の全面を均等に加熱するから、食品は短
時間にむらなく焼けて、冷めた後もあまり硬くならない
。The infrared rays emitted from the walls of the cooking chamber fly around inside the cooking chamber by radiation and reflection, and evenly heat the entire surface of the food supported in the center of the cooking chamber by the support means, so the food is baked evenly in a short time. , it doesn't get too hard even after it cools down.
油の多い食品を焼く時、食品から垂れた油は焼けて煙を
発し、この煙で食品をいぶし焼きにするので、食品がそ
の持味を失わずに焼き上げられて、臭みも除かれるため
、食味。When you grill foods with a lot of oil, the oil that drips from the food burns and emits smoke, and this smoke is used to broil the food, so the food is grilled without losing its flavor and removes odors. Taste.
食感が最高の調理食品が得られる。Cooked foods with the best texture can be obtained.
調理室をトンネル状とし、食品の支持にコンベアを用い
れば、連続的な食品調理により均一製品を高能率的に製
造できる。If the cooking chamber is shaped like a tunnel and a conveyor is used to support the food, uniform products can be manufactured with high efficiency through continuous food cooking.
調理室に蒸気の供給手段を設けて、これに４゜より蒸気
だけの供給を行えば、調理室で飽和蒸気による冷凍食品
の解凍や食品の蒸しが行え、解凍、蒸しの後に蒸気を止
めて赤外線を供給すれば、解凍若しくは蒸しの後に、食
品を加熱調理することも可能であり、又、赤外線の放射
と蒸気の供給を同時に行えば、蒸気を１２０℃以上の過
熱蒸気として、解凍、蒸し等の処理時間を前記飽和蒸気
の場合に比べて大幅に短縮することができる。If a steam supply means is provided in the cooking chamber and only steam is supplied from a 4° angle, frozen foods can be thawed or food can be steamed using saturated steam in the cooking chamber, and the steam can be stopped after thawing and steaming. If infrared rays are supplied, food can be cooked after thawing or steaming, and if infrared rays are radiated and steam is supplied at the same time, the steam can be turned into superheated steam at 120°C or higher, and food can be thawed or steamed. The processing time can be significantly shortened compared to the case of using saturated steam.
過熱蒸気を用いて食品の蒸しを行った後、蒸気を止めて
赤外線による加熱を行うと、冷凍飯や冷凍麺等の食品は
、α化度が促進されると共に、蒸す際に食品の表面に付
いた水分が蒸発してべた付かない様になるため、調理食
品の食味１食感が非常に良好となるから、加熱調理品を
冷凍して置いて、必要時に暖めて食べるという傾向に進
む今後の食生活に適合して非常に有効である。After steaming food using superheated steam, if the steam is stopped and heating is performed using infrared rays, the degree of gelatinization of foods such as frozen rice and frozen noodles will be accelerated, and the surface of the food will not be coated during steaming. As the moisture that adheres to the food evaporates and it becomes less sticky, the taste and texture of cooked foods become very good.Therefore, there will be a trend in the future of freezing cooked foods and then heating them up when needed. It is very effective and fits into the diet of many people.
等の特有の効果を奏するものである。It has the following unique effects.
第１図は本発明に関する赤外線調理器の小形四分式の実
施例を示す一部を縦断した正面図。
第２図は同上に於ける電気加熱式調理室の縦断側面図。
第３図は同上のガス加熱式調理室の縦断正面図。第４図
は第２図の電気加熱式調理室の壁面の一部を拡大した断
面図。第５図は回分式の多段形を示す一部を省略した縦
断正面図。
第６図は大形の連続式の実施例を示す縦断側面図。第７
図は従来の調理器を示す縦断正面図である。
図中１は調理室、 ４１口はその壁面、 ２は赤外線の
放射層、 ３．３′は加熱手段、６．６′は調理品の支
持手段、 １１は蒸気の供給手段である。
旙−区FIG. 1 is a partially longitudinally sectional front view showing a small quarter-type embodiment of an infrared cooking device according to the present invention. FIG. 2 is a vertical sectional side view of the electrically heated cooking chamber in the same as above. FIG. 3 is a longitudinal sectional front view of the gas heating type cooking chamber same as above. FIG. 4 is an enlarged sectional view of a part of the wall surface of the electrically heated cooking chamber shown in FIG. 2. FIG. 5 is a partially omitted vertical sectional front view showing a batch type multi-stage type. FIG. 6 is a longitudinal sectional side view showing a large continuous type embodiment. 7th
The figure is a longitudinal sectional front view showing a conventional cooking device. In the figure, 1 is a cooking chamber, 41 is a wall surface thereof, 2 is an infrared radiation layer, 3.3' is a heating means, 6.6' is a means for supporting a cooked product, and 11 is a steam supply means.旙-ku
Claims (3)
放射層を設け、この放射層の外側にこれを加熱して、前
記調理室内へ赤外線を放射させる加熱手段を配置し、前
記調理室内の中央部には調理品の支持手段を配置したこ
とを特徴とする赤外線調理器。(1) An infrared radiation layer is provided on a part or all of the wall surrounding the cooking chamber, and heating means for heating the radiation layer and emitting infrared rays into the cooking chamber is disposed outside the radiation layer. An infrared cooking device characterized in that a supporting means for cooking products is arranged in the center of the infrared cooking device.
、その中央部には調理品を支持して移送する移動式の支
持手段を設けたことを特徴とする赤外線調理器。(2) An infrared cooking device according to claim 1, wherein the cooking chamber is formed in the shape of a tunnel, and a movable support means for supporting and transporting the food to be cooked is provided in the center of the cooking chamber.
蒸気を送り込む蒸気の供給手段を設けたことを特徴とす
る赤外線調理器。(3) An infrared cooking device characterized in that the cooking chamber according to claim 1 or 2 is provided with a steam supply means for sending steam into the cooking chamber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63148708A JP2562043B2 (en) | 1988-06-16 | 1988-06-16 | Method and device for thawing frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63148708A JP2562043B2 (en) | 1988-06-16 | 1988-06-16 | Method and device for thawing frozen food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01314815A true JPH01314815A (en) | 1989-12-20 |
| JP2562043B2 JP2562043B2 (en) | 1996-12-11 |
Family
ID=15458823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63148708A Expired - Lifetime JP2562043B2 (en) | 1988-06-16 | 1988-06-16 | Method and device for thawing frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2562043B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108561904A (en) * | 2018-03-08 | 2018-09-21 | 佛山市云米电器科技有限公司 | A kind of anti-dry method of non-contact detection, cooking apparatus |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60184376A (en) * | 1984-03-01 | 1985-09-19 | Sanyo Electric Co Ltd | Cooking apparatus having thawing function |
| JPS60188048A (en) * | 1984-03-09 | 1985-09-25 | Sanyo Electric Co Ltd | Cooker with thawing function |
| JPS60164887U (en) * | 1984-04-13 | 1985-11-01 | 株式会社 備文 | Continuous heating device for strip-shaped dough products |
| JPS61124367A (en) * | 1984-11-20 | 1986-06-12 | Sanyo Electric Co Ltd | Cooking device with thawing function |
| JPS62122587U (en) * | 1986-01-24 | 1987-08-04 | ||
| JPS63129973A (en) * | 1986-11-18 | 1988-06-02 | Yaguri Shokuhin Kogyo Kk | Heat treatment of crustacea such as prawn, crab or the like |
-
1988
- 1988-06-16 JP JP63148708A patent/JP2562043B2/en not_active Expired - Lifetime
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60184376A (en) * | 1984-03-01 | 1985-09-19 | Sanyo Electric Co Ltd | Cooking apparatus having thawing function |
| JPS60188048A (en) * | 1984-03-09 | 1985-09-25 | Sanyo Electric Co Ltd | Cooker with thawing function |
| JPS60164887U (en) * | 1984-04-13 | 1985-11-01 | 株式会社 備文 | Continuous heating device for strip-shaped dough products |
| JPS61124367A (en) * | 1984-11-20 | 1986-06-12 | Sanyo Electric Co Ltd | Cooking device with thawing function |
| JPS62122587U (en) * | 1986-01-24 | 1987-08-04 | ||
| JPS63129973A (en) * | 1986-11-18 | 1988-06-02 | Yaguri Shokuhin Kogyo Kk | Heat treatment of crustacea such as prawn, crab or the like |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108561904A (en) * | 2018-03-08 | 2018-09-21 | 佛山市云米电器科技有限公司 | A kind of anti-dry method of non-contact detection, cooking apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2562043B2 (en) | 1996-12-11 |
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