JPH02100628A - Smoking device - Google Patents
Smoking deviceInfo
- Publication number
- JPH02100628A JPH02100628A JP63251206A JP25120688A JPH02100628A JP H02100628 A JPH02100628 A JP H02100628A JP 63251206 A JP63251206 A JP 63251206A JP 25120688 A JP25120688 A JP 25120688A JP H02100628 A JPH02100628 A JP H02100628A
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- smoke
- cooking
- smoking
- smoker
- 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.)
- Pending
Links
- 230000000391 smoking effect Effects 0.000 title claims abstract description 16
- 239000000779 smoke Substances 0.000 claims abstract description 40
- 238000010411 cooking Methods 0.000 claims abstract description 37
- 239000004509 smoke generator Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 2
- 230000000630 rising effect Effects 0.000 abstract 1
- 238000007605 air drying Methods 0.000 description 9
- 241000251468 Actinopterygii Species 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 239000003566 sealing material Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020994 smoked meat Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】 ビ)産業上の利用分野 本発明はくん製調理を行なうくん製器に関する。[Detailed description of the invention] B) Industrial application fields The present invention relates to a smoke maker for cooking smoked meat.
(ロ)従来の技術
くん製調理の種類には、冷くん、温くん、熱くんがある
。冷くんはくん製調理温度を26℃以下にして実行する
ものであり、温くんはその温度を30〜80℃にして実
行するものであり、又熱くんはその温度を120〜14
0℃にして実行するものである。(b) Conventional techniques Types of smoke cooking include cold, hot, and hot. Rei-kun is when the smoke cooking temperature is 26 degrees Celsius or less, hot-kun is when the temperature is 30-80 degrees Celsius, and hot-kun is when the temperature is 120-14 degrees Celsius.
It is carried out at 0°C.
更に、冷くん、温くん、熱くんの如きくん製調理を行な
う前に、被くん製動の表面を風で事前ζこ乾かす風乾工
程を入れてその表面の水分量を均一にする、ようにする
と、その後のくん製調理において被くん製動へのくん煙
の吸着度合が全体的に略均−となり、くん製調理をむら
なく行なうことができる。Furthermore, before cooking cold, hot, and hot noodles, an air-drying process is added to dry the surface of the cooking process with air to make the moisture level on the surface uniform. In the subsequent smoke cooking, the degree of adsorption of smoke to the smoked moving parts becomes approximately uniform throughout, and smoke cooking can be carried out evenly.
ところが従来のくん製器は、くん製器にくん煙を供給す
るためのくん煙発生部を単に有するだけのごく簡単なも
のであり(特公昭57−55047号公報参照)、例え
ば夏場の暑い時期にくん製調理温度を23℃以下にする
ことが必要な冷くんを行なうことができず、又四季を問
わずくん製調理温度を120〜140℃にすることが必
要な熱くんを行なうことができない。更に、風乾を行な
うことができず、くん製調理をむらなく行なうためには
、くん製器以外で風乾を行なわねばならず、面倒である
。However, conventional smokers are very simple, simply having a smoke generator for supplying smoke to the smoker (see Japanese Patent Publication No. 57-55047). It is not possible to perform cold cooking which requires the cooking temperature to be 23°C or lower, and it is not possible to perform hot cooking which requires the cooking temperature to be 120 to 140°C regardless of the season. Furthermore, air drying cannot be performed, and in order to perform smoke cooking evenly, air drying must be performed using a device other than the smoker, which is troublesome.
e] 発明が解決しようとする課題
本発明は、冷くん、温くん、熱くんの各くん製調理を行
なうことができ、又は風乾を行なうことができるように
して、くん製器の機能を向上するものである。e] Problems to be Solved by the Invention The present invention improves the functionality of a smoker by making it possible to cook cold, warm, and hot smoke, or to air-dry it. It is.
に)課題を解決するための手段
本発明のくん製器は、くん製置の温度を上昇せしめる昇
温手段と、くん製置の温度を下降せしめる降温手段とを
備えたものであり、又くん製置で風が生じるように作動
する風発生手段を備えたものである。B) Means for Solving the Problems The smoker of the present invention is equipped with a temperature raising means for raising the temperature of the smoker and a temperature lowering means for lowering the temperature of the smoker. It is equipped with wind generating means that operates to generate wind.
(ホ)作用
昇温手段及び降温手段により、くん製置の温度を任意に
制御でき、即ちくん製調理温度を冷くん、温くん、熱く
んが可能となるように自在に調整できるっ又、風発生手
段により風乾を行なうことができる。(e) Function The temperature of the smoker can be controlled arbitrarily by the temperature raising means and the temperature lowering means, that is, the smoke cooking temperature can be freely adjusted to be cold, hot, or hot. Air drying can be performed by means.
(ハ)実施例
第1図乃至第3図は本発明実施例のくん製器の構造を示
し、(1)はくん製器本体、(2)は該本体内に配置さ
れ内面にセルフクリーニングホーロー処理が施されたく
ん製置、(3)は該くん製置の前面開口を開閉するドア
で、該ドアの周囲にはくん煙が漏れないようにバッキン
グ等のシール材が施されている。(4)はスタートキー
等を有するキーボード、(5)はくん製調理の残時間等
を表示する表示部、(6)は上記くん製置(2)でくん
製調理を行なうためのくん煙を発生せしめるくん煙発生
部である。(C) Embodiment Figures 1 to 3 show the structure of a smoker according to an embodiment of the present invention, in which (1) is the smoker body, and (2) is located inside the body and has a self-cleaning enamel treatment on the inner surface. (3) is a door that opens and closes the front opening of the smoke station, and a sealing material such as a backing is applied around the door to prevent smoke from leaking. (4) is a keyboard with a start key, etc.; (5) is a display that displays the remaining time for smoking smoke cooking; and (6) is a smoke machine that generates smoke for smoke cooking in the smoke machine (2). This is the smoke generating part.
斯るくん煙発生部(6)において、(7)は上記本体(
1)内で且つ上記くん製置(2)の右隣に形成され、く
ん製置(2)に連通ずるケース収納室、(8)は上記キ
ーボード(4)の下側の本体前面より上記ケース収納室
(7)に引出し可能に配置され、くん燻材例えば木材の
チップ(9)を収納するくん燻材収納ケースで、該ケー
スの装着時にケース(8)の前板(8a)周囲の隙間か
らくん煙が漏れないように、上記前板(8a)の周囲に
ゴム等のシール材が施されている。α0)は上記ケース
(8)の下部に一体的に設置され、上記チップ(9)を
くん煙が発生すべく加熱するヒータで、該ヒータの端子
(10a)は上記ケース(8)の後方へ突出している。In the smoke generating part (6), (7) is connected to the main body (
1), a case storage chamber formed on the right side of the smoker device (2) and communicated with the smoker device (2); (7) is a storage case for storing smoked wood, such as wood chips (9), which is arranged so that it can be pulled out. A sealing material such as rubber is applied around the front plate (8a) to prevent smoke from leaking. α0) is a heater that is installed integrally at the bottom of the case (8) and heats the chip (9) to generate smoke, and the terminal (10a) of the heater is directed toward the rear of the case (8). It stands out.
αDは上記ケース収納室(7)の後壁に設置され、上記
ケース(8)の装着時に上記ヒータα■の端子(10a
)が接続される給電ソケットであるっ(12a)(12
b)は上記くん製置(2)内の上、下に配置され、くん
製置(2)の温度を上昇せしめる昇温手段即ち庫内ヒー
タ、側は上記くん製置(2)の後側に配置されると共に
コンプレッサを含み、上記くん製置(2)の温度を下降
せしめる降温手段即ら冷却器、α引ま上記くん製置(2
)内の後部に配置された風発生手段即ちプロペラファン
、■は上記くん製置(2)の温度を検知するサーミスタ
である。αD is installed on the rear wall of the case storage chamber (7), and when the case (8) is installed, the terminal (10a) of the heater α■ is installed.
) is the power supply socket to which (12a) (12
b) is arranged above and below the smoker station (2), and is a heating means for raising the temperature of the smoker station (2), that is, an internal heater; and includes a compressor, a temperature lowering means, that is, a cooler, for lowering the temperature of the smoker station (2);
) is a wind generating means, i.e., a propeller fan, located at the rear, and (2) is a thermistor that detects the temperature of the smoker (2).
第4図は上記くん製器の回路を示し、a6)はマイクロ
コンピュータを含みくん製器の制御を司る制御部で、該
制御部は上記キーボード(4)からの信号及び上記サー
ミスタ似からの信号に基づいて各種制御を行なう。即ら
、上記ヒータα0)、庫内ヒータ(12a)(12b)
、冷却器u1プロペラファン圓を駆動制御すべく、各ス
イッチ09081頭■をオン、オフせしめる。更に、上
記表示部(5)を表示制御する。FIG. 4 shows the circuit of the smoker, and a6) is a control section that includes a microcomputer and controls the smoker, and this control section is based on the signal from the keyboard (4) and the signal from the thermistor. perform various controls. That is, the heater α0), the internal heater (12a) (12b)
, each switch 09081 is turned on and off in order to drive and control the cooler u1 propeller fan circle. Furthermore, the display of the display section (5) is controlled.
而して、くん製調理を実行するには、上記くん製M (
21Jζ被くん製動例えば生魚を収納すると共に上記ケ
ース(8)を引出してケース(8)にチップ(9)を収
納し、ケース(8)をケース収納室(7)に装着する。Therefore, in order to perform smoked cooking, the above smoked M (
21Jζ Storage operation For example, raw fish is stored, the case (8) is pulled out, chips (9) are stored in the case (8), and the case (8) is installed in the case storage chamber (7).
この時、ヒータ0■の端子(10a)がソケツH1)に
接続する。At this time, the terminal (10a) of heater 0■ is connected to socket H1).
そして、上記キーボード(4)にて風乾時間、くん製時
間、くん製調理温度をセットする。このくん製調理温度
としては、行なおうとするくん製調理が冷くんの場合は
23℃以下がセットされ、温くんの場合は30〜80℃
がセットされ、熱くんの場合は120〜140℃がセッ
トされる5その後キーボード(4)にてスタートキーを
操作する。Then, use the keyboard (4) to set the air drying time, smoking time, and smoking cooking temperature. The smoke cooking temperature is set to 23°C or lower if the smoked food you are trying to cook is cold, and 30 to 80°C if it is warm.
is set, and in the case of Atsu-kun, 120 to 140°C is set.5 After that, operate the start key on the keyboard (4).
すると、まず上記制御部00にて上記風乾時間だけ上記
スイッチ困がオンされて、プロペフッアン圓が作動し上
記くんa室(2)で風が発生する。この風はくん製置(
2)内に収納されている生魚に当り、生魚の風乾が行な
われ、生魚の底面の水分址が略均−となる。この風乾の
終了供は冷くん、温くん又は熱くんのくん製闘理が自動
的に実行される。Then, first, the switch is turned on in the control unit 00 for the air drying time, the propeller blower is activated, and air is generated in the chamber A (2). This wind is a smoker (
2) The raw fish stored in the container is air-dried, and the moisture content on the bottom of the raw fish becomes approximately even. At the end of this air-drying process, the cold, hot, or hot smoke process is automatically executed.
このくん製調理においては、以下第5図に示す制御部0
0のプロ〜ダラムのフローチャートを参照するに、上記
くん型持間たけスイッチ(171がオンされてヒータ叫
が作動され、チップ(9)が加熱されてくん煙が発生し
、従ってくん裏窓(2)にくん煙が供給されてくん製調
理が実行される この時、生魚の表面の水分檄は風乾に
より略均−化されており、生魚へのくん煙の吸着は全体
的に略均−になされ、むらないくん製がなされる。。In this smoked cooking, the control unit 0 shown in FIG.
Referring to the flowchart from Pro to Durham of 0, the above-mentioned Kun-shaped Mochimatake switch (171) is turned on, the heater scream is activated, the chip (9) is heated and smoke is generated, and therefore the Kun-kun back window (2 ) Smoke is supplied to the raw fish and smoke cooking is carried out. At this time, the moisture content on the surface of the raw fish is approximately evened out by air drying, and the adsorption of smoke onto the raw fish is approximately uniform throughout. , uniform smoke is produced.
更に、くんM調理時のくん製置(2)内の温度がサーミ
スタ(国で検知され、この検知温度がセットされたくん
製調理温度を越えると、上記スイッチ(19)がオンさ
れて冷却器σJが作動され(スイッチ(18)はオフで
庫内ヒータ(12aX12/b)は作動されない)\く
ん製置(2)の温度の下降がなされる。一方、上記検知
温度がセットされたくんMI調理温度以下となると、上
記スイッチ叩がオンされて庫内ヒータ(12a) (1
2b)が作動され(スイッチq印はオフで冷却器(13
)は作動されない)、くん製置(2)の温度の上昇がな
される。このようにして、くん製置(2)の温度がセッ
トされたくん製調理温度に調整され、くん製調理におい
て、冷くん、温くん又は熱くんが実行される
第6図及び第7図は本発明他の実施例のくん製器の構造
を示し、同くん製器においてはくん煙発生部(6)がく
ん製置(2)内に設けられている点以外は既述の実施例
と実質的に同じである。Furthermore, when the temperature inside the Kun M cooking device (2) is detected by the thermistor (national government), and this detected temperature exceeds the set Kun M cooking temperature, the switch (19) is turned on and the cooler σJ is turned on. (The switch (18) is off and the internal heater (12aX12/b) is not activated) to lower the temperature of the cooking device (2). On the other hand, the detected temperature is lower than the set Kun-MI cooking temperature. Then, the above switch is turned on and the internal heater (12a) (1
2b) is activated (switch q is off and the cooler (13
) is not activated), the temperature of the smoker (2) is increased. In this way, the temperature of the smoke cooking device (2) is adjusted to the set smoke cooking temperature, and in the smoke cooking, cold cooking, hot cooking, or hot cooking are performed. This figure shows the structure of a smoke maker according to an embodiment of the present invention, which is substantially the same as the embodiment described above, except that the smoke generator (6) is provided in the smoke maker (2). .
尚、上記各実施例において、庫内ヒータ(12a)(1
2b)、冷却器αJ及びサーミスタ(15)の作用によ
り、被くん製動を雑菌が繁殖しやすい温度域(40〜6
0℃)以外の温度域に維持するようにできることは容易
に理解できる。In addition, in each of the above embodiments, the internal heater (12a) (1
2b), by the action of the cooler αJ and thermistor (15), the covered movement is kept in the temperature range (40 to 6
It is easy to understand that it is possible to maintain the temperature in a range other than 0°C.
(ト)発明の効果
本発明のくん製器によれば、昇温手段及び降温手段を設
けたから、くん製調理温度を自在に調整でき、冷くん、
温くん、熱くんを適宜実行することができる。又は、風
発生手段を設けたから、簡単に風乾を行なうことができ
、むらないくん製を行なうことができる。(G) Effects of the Invention According to the smoker of the present invention, since the temperature raising means and the temperature lowering means are provided, the smoke cooking temperature can be freely adjusted, and the smoke cooking temperature can be adjusted freely.
Atsushi-kun and Netsu-kun can be executed as appropriate. Alternatively, since the air generating means is provided, air drying can be easily carried out, and even smoking can be carried out.
w、1図は本発明実施例の外観斜視図1第2図は同正面
断面図、第3図は同側面断面図、第4図は同回路図、第
5図は同制御部のプログラムのフローチャート、第6図
は本発明他の実施例の正面断面図、第7図は同側面断面
図である。
(2)−<ん製置、(61−<ん煙発生部、(12aX
L)b)・・・庫内ヒータ(昇温手段)、0J・・・冷
却器(降温手段)、a41・・・プロペラファン(風発
生手段)。Figure 1 is a perspective view of the external appearance of the embodiment of the present invention. Figure 2 is a front sectional view of the same, Figure 3 is a side sectional view of the same, Figure 4 is a circuit diagram of the same, and Figure 5 is a program of the control section. Flowchart, FIG. 6 is a front sectional view of another embodiment of the present invention, and FIG. 7 is a side sectional view of the same. (2)-<n installation, (61-<n smoke generation part, (12aX
L)b)...Interior heater (temperature raising means), 0J...Cooler (temperature lowering means), a41...Propeller fan (wind generating means).
Claims (2)
めのくん煙を発生せしめるくん煙発生部と、上記くん製
器の温度を上昇せしめる昇温手段と、上記くん製器の温
度を下降せしめる降温手段とを備えたことを特徴とする
くん製器。(1) A smoker, a smoke generator that generates smoke for smoking cooking with the smoker, a temperature raising means that increases the temperature of the smoker, and a temperature lowering device that lowers the temperature of the smoker. A smoking device characterized by being equipped with a means.
めのくん煙を発生せしめるくん煙発生部と、上記くん製
器で風が生じるように作動する風発生手段とを備えたこ
とを特徴とするくん製器。(2) A smoker, a smoke generator that generates smoke for cooking smoked food in the smoker, and a wind generator that operates to generate wind in the smoker. Suru-kun equipment.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63251206A JPH02100628A (en) | 1988-10-05 | 1988-10-05 | Smoking device |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63251206A JPH02100628A (en) | 1988-10-05 | 1988-10-05 | Smoking device |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH02100628A true JPH02100628A (en) | 1990-04-12 |
Family
ID=17219274
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63251206A Pending JPH02100628A (en) | 1988-10-05 | 1988-10-05 | Smoking device |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH02100628A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5413033A (en) * | 1993-10-22 | 1995-05-09 | Riccio; Renato S. | Oven with a stone covered bottom |
-
1988
- 1988-10-05 JP JP63251206A patent/JPH02100628A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5413033A (en) * | 1993-10-22 | 1995-05-09 | Riccio; Renato S. | Oven with a stone covered bottom |
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