JP2020029986A - Cooker and control system - Google Patents

Abstract

To provide an apparatus that has excellent convenience by providing baking cooking either equaling to or surpassing natural charcoal, or to provide a control system.SOLUTION: A cooker includes: a heat radiation member (14) for receiving heat from a heat receiving surface (18) and radiating the heat from a heat radiation surface (20); a heat source (16) for heating the heat radiation member with combustion heat or electric heat; and a heat source control unit (44) for controlling the heat source with heat source control information including at least any or two or more of a heat radiation pattern, a heat radiation temperature and a hat radiation amount to be set to the heat radiation member, thereby providing baking effect either equaling to or surpassing natural charcoal.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a device and a control system used for baking and cooking foods, such as a fired product by direct fire baking.

2. Description of the Related Art In a restaurant or the like, a cooking device utilizing charcoal fire, fuel combustion heat or electric heat is used for baking and cooking foods such as grilled chicken and grilled meat by direct fire baking.
With respect to this heating cooker, a structure is known in which a heating element uses ceramic charcoal that generates heat by receiving far-infrared radiation from a carbon lamp heater, and the heating element and a reflecting member surround the carbon lamp heater (for example, see Patents). Reference 1).

As a heat conversion device for a cooker, a heating plate on which a ceramic plate is adhered and a super heat-resistant steel plate are opposed to form a combustion chamber, and the heating plate is heated by a heating source arranged below the combustion chamber. It is known to heat a processing surface with far-infrared radiation heat and radiation heat (for example, Patent Document 2).
With respect to the cooker, a cover for covering the burner, a grill placed in the cover, a grill with a far-infrared radiation layer located above the cover, a chimney for discharging smoke generated on the grill side are provided, It is known to perform direct firing with a burner on the grill side and indirect firing on the grill side (for example, Patent Document 3).

JP-A-2005-052446 JP 2003-265326 A JP 2017-14162 A

By the way, cooking of grilled foods and the like can be roughly classified into heat sources using natural charcoal and heat sources other than natural charcoal such as fuel gas and electric heat. Natural charcoal is, of course, suitable for cooking porcelain. However, handling of natural charcoal from procurement to post-treatment is troublesome. In addition to stocking, storage, monitoring during cooking, ventilation, ash removal, soot contamination, it is difficult to evenly heat over a wide area, and it takes time to avoid burning unevenness, and it takes time to adjust the heating power which affects the degree of baking of the ware. There is such a problem.
In contrast, heat sources other than natural coal, such as fuel gas and electric heat, do not have the trouble of natural charcoal and provide a relatively uniform heating surface and are easy to handle. There is a reality that natural charcoal is used as a heat source because of the recognition that it cannot exceed charcoal and the presence of lovers of cooking with natural charcoal.

Conventionally, in contrast to a heat source using natural charcoal, one using a carbon lamp heater as a heat source and using ceramic charcoal as a heating element (Patent Document 1), one using heat of combustion as a heat source and using a heat-resistant steel sheet coated with ceramic ( Patent Literature 2), and a device having a baking plate provided with a far-infrared radiation layer using combustion heat as a heat source (Patent Literature 3) have been proposed. There are issues to be improved from the aspects of cooking and convenience, such as burden and environmental load.
Then, the inventors of the present invention provide a cooker which is excellent in cooking and convenience including baking equivalent to or more than a heat source using natural charcoal even when using a heat source other than natural charcoal as a heat source used for baking cooking such as grilled foods. I got the knowledge that it can be realized.
Therefore, an object of the present invention is to provide a device or control system that realizes cooking that is equal to or more than natural charcoal and that is excellent in convenience, in view of the above problems of natural charcoal and based on the above knowledge.

In order to achieve the above object, according to one aspect of the cooking device of the present invention, a heat radiating member that receives heat from a heat receiving surface and radiates heat from a heat radiating surface, a heat source that heats the heat radiating member by combustion heat or electric heat, The heat source control unit controls the heat source based on heat source control information including at least one of or two or more of a heat radiation pattern, a heat radiation temperature, and a heat radiation amount set in the member.
In this cooker, the heat source control unit includes an input unit for inputting the heat source control information, a storage unit for storing the heat source control information input to the input unit, and the heat source control information read from the storage unit. And a processing unit that controls the heat source.
In this cooking device, further, an information presentation unit that receives the provision of the heat source control information or the control information of the heat source from the heat source control unit and presents one or both of the heat source control information and the transition of the control information of the heat source. May be provided.
In this cooker, the heat source control unit includes, in the control mode of the heat source, an automatic mode in which control is automatically performed by control information, and a manual mode in which the automatic mode is released and the heat source is controlled by manual input information. Is fine.
In this cooker, the heat radiation member may be made of carbon or may contain carbon.
In this cooking appliance, the cooking appliance housing may include a heat radiation unit including the heat radiation member and the heat source.
In this cooker, the heat source may include a surface combustion burner, and the radiating member may be heated using radiant heat of the surface combustion burner as a main heat source.

To achieve the above object, according to one aspect of the control system of the present invention, there is provided a control system in which a heat radiating member that radiates heat by receiving heat is heated by a heat source, wherein a heat radiation pattern, a heat radiation temperature, or a heat radiation amount set in the heat radiation member are provided. An input unit for inputting heat source control information including any one or more of the above, a storage unit for storing the heat source control information input to the input unit, and reading the heat source control information from the storage unit to control the heat source A processing unit for generating an output.
The control system may further include an information presenting unit that presents one or both of the heat source control information and the transition of the control information of the heat source.

According to the cooking device of the present invention, any of the following effects can be obtained.
(1) The radiating member can be controlled to a radiating pattern, a radiating temperature or a radiating amount, so that the degree of freedom of cooking such as baking of food can be expanded and efficiency can be improved.
(2) The food can be heated and baked with a so-called direct fire equal to or greater than natural coal.
(3) Uniform and stable radiant heat can be radiated from the heat radiating member to the food material, and uniform heating can be performed.
(4) Radiation heat including far-infrared rays from the radiating member blows off the moisture on the surface of the food material to confine the umami component of the food material inside, and it is possible to finish the surface with a soft umami component and a firm finish on the surface For example, a high baking effect with a cooking quality equal to or higher than that of natural charcoal can be obtained.
(5) The food being heated can be baked without being affected by the combustion exhaust on the heat source side, and the food can be smoked by the drip of the food from the radiating surface of the radiating member, and the food can be fumigated, and the scenting is not affected by the combustion exhaust It can be performed.

(6) The heat-dissipating member can be easily cleaned and replaced easily without the need for post-treatment like natural charcoal.
(7) The radiant heat of the heat radiating member can be easily adjusted and adjusted depending on the temperature of the heat source, so that the degree of freedom in cooking food is enhanced.

According to the control system of the present invention, any of the following effects can be obtained.
(1) It is possible to realize a so-called direct fire power control equal to or higher than that of natural charcoal and to construct a responsive baking cooking system that is not available with natural charcoal.
(2) The safety and convenience of the cooker can be improved.
Other objects, features, and advantages of the present invention will become more apparent by referring to the accompanying drawings and embodiments.

It is a figure showing a cooking device concerning a 1st embodiment. A is a diagram showing a heat dissipating member with a part cut away, and B is a diagram for explaining baking of foodstuffs. It is a block diagram showing a control system concerning a 2nd embodiment. A is a diagram showing a heat radiation pattern, and B is a diagram showing thermal power adjustment. A is a diagram showing a heat radiation information file, B is a diagram showing information presentation in an automatic mode, and C is a diagram showing information presentation in a manual mode. A is a diagram showing heat power adjustment, and B is a diagram showing heat power display and transition in information presentation. It is a flowchart which shows the processing procedure of a control system. FIG. 2 is a perspective view illustrating the cooker according to the first embodiment. It is a top view showing a cooking appliance. It is a right view which shows a cooking appliance. It is a perspective view which shows the cooking appliance from which the grill net and the heat insulation net were removed. It is a perspective view which shows the heat dissipation unit part which was notched. FIG. 10 is a sectional view showing a section taken along line XIII-XIII of FIG. 9. It is a perspective view cut | disconnected by the XIV-XIV line of FIG. 10, and shows the cooking device inside. It is a figure showing composition of a baking area and a heat retention area in a cooking appliance. It is a figure which shows the control mechanism of a cooking appliance. It is a perspective view which shows the cooking device which concerns on Example 2. FIG. 9 is a perspective view illustrating a cooker according to a third embodiment.

[First Embodiment]
<Cooker 2>
FIG. 1 shows a cooker according to the first embodiment. The configuration shown in FIG. 1 is an example, and the present invention is not limited to such a configuration.
The cooking device 2 includes a cooking device main body 4 and a control system 6. The cooker main body 4 is provided with a heat radiating unit 12 as a heat radiating source in a heat radiating space portion 10 of the cooker housing 8. The heat dissipating unit 12 includes a heat dissipating member 14 and a heat source 16. The cooker housing 8 may be formed of a heat-resistant material such as stainless steel.

The heat dissipation member 14 is an example of a heat dissipation member made of carbon or a heat dissipation member containing carbon, and is, for example, a plate member made of carbon or containing carbon particles. The heat radiating member 14 has a heat receiving surface 18 that receives at least radiant heat from the heat source 16, and radiant heat is generated from the surface including the heat radiating surface 20 by the heat received from the heat receiving surface 18.
Although any heat source such as a combustion heat source or an electric heat source may be used as the heat source 16, the combustion heat source is used as the heat source 16 in the first embodiment. The combustion heat source is constituted by, for example, a surface combustion burner, and burns, for example, a fuel gas G as a fuel to generate the combustion heat. City gas, LP (Liquefied Petroleum) gas, or the like is used as the fuel gas G. A fuel other than the fuel gas G may be used as the fuel.

This heat source 16 is installed in a combustion chamber 22 formed on the heat receiving surface 18 side of the heat radiating member 14. An exhaust port 24 is formed on a wall surface of the combustion chamber 22, and a duct 26 is connected to the exhaust port 24 to form an exhaust unit 28. The exhaust portion 28 is connected to an exhaust tube portion 30 of the cooking device housing 8 through a duct 26. Therefore, the combustion exhaust gas EG generated from the combustion heat source is separated from the heat radiation surface 20 of the heat radiation member 14 and guided to the exhaust cylinder 30.
A baking area 32 is set in the upper part of the cooking device housing 8. In the baking area 32, a heat radiating port 34 for passing the radiant heat from the heat radiating unit 12 is formed, and for example, a grill 38 is provided as a support member for the food material 36. The grill 38 is supported by the shelf 40 in the cooking cabinet 8.

The control system 6 includes a heat source driving unit 42, a heat source control unit 44, an operation input unit 46, and an information presentation unit 48. If the heat source 16 is a combustion heat source, the heat source drive unit 42 performs fuel supply to the heat source 16, adjustment of combustion, and the like. The heat source control unit 44 is formed of, for example, a computer, and controls the heat radiation of the heat source 16 based on heat source control information including at least one or more of a heat radiation pattern, a heat radiation temperature, and a heat radiation amount set in the heat radiation member 14. The operation input unit 46 is used for inputting control information by manual input or the like.
The information presenting unit 48 receives the heat source control information and the control information of the heat source 16 input from the operation input unit 46 under the control of the heat source control unit 44, and displays one or both of the heat source control information and the transition of the control information of the heat source 16. For example, it is presented by image display.

<Composition and heat radiation of heat radiation member 14>
FIG. 2A shows the heat radiation member 14. The heat dissipating member 14 is, for example, a rectangular plate or a square having a width W and a length L, and is a porous plate material having a uniform thickness D. This porous plate material is formed, for example, by firing a material containing carbon particles having a particle diameter of about 0.01 mm to 0.1 mm by high-temperature, high-pressure processing, and has an infinite number of independent fine holes 50 therein. A plurality of holes 52 are formed on the heat receiving surface 18 and the heat radiating surface 20 in a distributed manner. In the drawing, the holes 50 are schematically formed for ease of explanation, but the present invention is not limited to such a form. According to such a heat radiation member 14, for example, far-infrared radiation can be obtained from the surface including the heat radiation surface 20 by heating with radiant heat from the heat source 16.
Then, the heat radiating member 14 receives the radiant heat from the heat source 16 and is uniformly heated, so that uniform radiant heat from the heat radiating surface 20 can be obtained.

<Baking of food 36>
FIG. 2B illustrates baking of the foodstuff 36 by the cooking device 2. According to the cooking device 2, the food material 36 receives uniform radiant heat from the heat radiation member 14 and is uniformly baked. The food material 36 has a far-infrared effect, and a firing effect equal to or higher than that of natural charcoal is obtained. That is, since the far infrared rays from the heat radiation member 14 have a long wavelength, heat is generated on the surface of the foodstuff 36, whereby the surface moisture of the foodstuff 36 flies, confining the umami component inside, and the baked foodstuff 36 becomes The umami component is stored inside, and it can be finished to a moist and soft but firm surface. In particular, since the heat radiation member 14 is made of carbon or contains carbon particles, a far-infrared effect equal to or greater than that of natural carbon can be expected.

<Separation and firing of combustion exhaust EG>
The combustion exhaust gas EG generated on the combustion chamber 22 side is exhausted from the exhaust cylinder portion 30 which is separated from the firing area 32 and exhausted. Since the combustion exhaust gas EG is exhausted separately from the heat radiation surface 20 of the heat radiation member 14 without passing through the heat radiation member 14, it does not become entangled with the food material 36. Therefore, the food material 36 is baked mainly by radiant heat of the heat radiation member 14 without being affected by the combustion exhaust gas EG. That is, the texture of the baked food material 36 is not affected by the combustion exhaust EG.

<Smoke effect>
As shown in FIG. 2B, when the food drip 54 flowing out of the food 36 due to the heating falls on the heat radiating surface 20 of the heat radiating member 14, the heat of the heat radiating member 14 generates smoke 56 from the heat radiating surface 20. The smoke 56 flows toward the food material 36 and is attached to the food material 36, and the smoke effect is obtained in combination with the radiant heat of the heat radiation member 14. The fragrance of the baked food material 36 is brewed.
As shown in FIG. 2B, when the food drip 54 flowing out of the food 36 falls on the heat radiating surface 20 of the heat radiating member 14 when the material drip 54 is tilted by the tilt angle θ, a plurality of fine Heat is collected in the holes 52 and smoke 56 is generated. The smoke 56 changes according to the diameter of the hole 52, but an excellent smoke effect can be expected by adjusting the heat power. As shown in FIG. 1, the inclination angle θ of the heat radiation surface 20 is inclined from the near side toward the exhaust cylinder portion 30, but this inclination form may be freely changed depending on the use form of the cooking device 2, The inclination angle may be set to, for example, 10 to 50 °, and is not limited to this. The inclination angle θ can be set according to the required size of the cooking device 2.
When the heat radiating surface 20 of the heat radiating member 14 is inclined, the surplus food drip 54 can be removed from the heat radiating surface 20 according to the inclination angle θ. The inclination angle θ can be set by changing the thickness of the heat radiation member 14 instead of the overall inclination of the heat radiation unit 12.

<Effects of First Embodiment>
According to the first embodiment, the following effects can be obtained.
(1) The heat radiation pattern, the heat radiation temperature or the heat radiation amount of the heat radiation member 14 can be controlled, the degree of freedom of cooking such as baking of the food material 36 can be expanded, and the efficiency can be improved.
(2) If the heat radiating unit 12 is used, a cooker capable of obtaining a far-infrared effect equivalent to that of natural charcoal can be configured.
(3) By receiving the radiant heat from the heat source 16, uniform radiant heat can be generated from the heat radiation surface 20 of the heat radiation member 14.
(4) The heat radiation surface 20 can be set in proportion to the surface area of the heat radiation member 14.
(5) Since the combustion exhaust EG generated from the heat source 6 and the food material 36 are separated, the influence of the combustion exhaust EG on the food material 36 can be avoided.
(6) The food drip 54 flowing out of the food 36 by heating can be received by the heat radiating member 14 to generate smoke 56, and a smoke effect not affected by the combustion exhaust EG can be realized.
(7) According to the cooking device 2, it is possible to save labor such as purchase, storage, heat control, and post-treatment when using natural charcoal as a heat source, and it is possible to perform firing by a far-infrared ray effect equivalent to that of natural charcoal. Excellent cooking function and convenience equal to or better than natural charcoal.

[Second embodiment]
<Control system 6>
FIG. 3 shows a control system according to the second embodiment. 3, the same parts as those in FIG. 1 are denoted by the same reference numerals.
The control system 6 according to the second embodiment includes a heat source 16, a heat source driving unit 42, an operation input unit 46, a heat source control unit 44, and an information presentation unit 48. Since the heat source 16 and the heat source driving unit 42 have been described above, the description thereof is omitted.
As the heat source control unit 44, for example, a computer is used, and a processing unit 58, a storage unit 60, and an input / output unit 62 are provided. The processing unit 58 executes a program stored in the storage unit 60, and the information processing includes a) capturing of heat source control information, b) heat source control, c) information presentation control, and the like.

The storage unit 60 stores control information of the heat source 16. The storage unit 60 includes a storage element such as a ROM (Read-Only Memory), a RAM (Random-Access Memory), and an EEPROM (Electrically Erasable Programmable Read-Only Memory). The storage unit 60 stores data files such as a heat radiation information file 64 (FIG. 5). The input / output unit 62 is used for inputting information from the operation input unit 46 and outputting presentation information to the information presenting unit 48.
As the operation input unit 46, a keyboard or a touch panel attached to the display screen of the information presentation unit 48 is used. Under the control of the processing unit 58, the operation input unit 46 receives heat source control information including one or two or more of a heat radiation pattern, a heat radiation temperature, and a heat radiation amount.
The information presenting section 48 is used for presenting information such as a heat radiation pattern, a heat radiation temperature or a heat radiation amount and a transition thereof, as well as control information indicating a current control state of the heat source 16.

<Heat radiation control>
a) Fetching of heat source control information The heat radiation assumed by the cook is set by the heat source control information input from the operation input unit 46. This heat source control information is taken into the processing unit 58 from the operation input unit 46 under the control of the processing unit 58.
The heat source control information includes setting information of the automatic mode and the manual mode, and information such as a heat radiation temperature, a heat radiation amount, and time. In the automatic mode, the heat radiation temperature and the heat radiation pattern are automatically executed according to the set mode information.
In the manual mode, the automatic mode is released, and the heat source 16 performs a heat radiation operation set to a heat radiation temperature and a heat radiation amount based on manually input information of the cook.

b) Heat source control The heat source control includes automatic mode control, control based on manual mode setting information, control at a set heat release temperature, control at a set heat release amount, and heat release control for a predetermined time.
c) Information presentation control Information presentation is performed by the information presentation unit 48 under control of the processing unit 58, for example, by image display. This information presentation includes presentation and transition of control information, transition of a control state, and the like.

<Heat radiation pattern>
FIG. 4A shows a heat radiation pattern by heat source control. The heat radiation pattern may include patterns for realizing various heat radiation states. For example, the heat radiation pattern includes a sine wave pattern A1 having an arbitrary cycle, a triangular wave pattern A2 having an arbitrary cycle, a trapezoidal wave pattern A3 having an arbitrary cycle, a flat pattern A4,. Each pattern change indicates a change in the heat radiation temperature, and t indicates a lapse of time.

<Heat radiation temperature setting>
FIG. 4B shows the set heating power F. In this thermal power F, FL indicates low heat, FN indicates medium heat, and FH indicates high heat. Times tL, tN, and tH indicate continuation times at each thermal power F. tL is the duration of low heat, tN is the duration of medium fire, and tH is the duration of high heat.

<Heat radiation information file 64>
FIG. 5A shows an example of the heat radiation information file 64. The heat radiation information file 64 includes a heat radiation mode part 66, a heat radiation pattern part 68, a thermal power part 70, and a set time part 72.
Either the automatic mode or the manual mode is input to the heat radiation mode section 66. Information indicating the heat radiation patterns A1, A2,..., AN (A in FIG. 4) to be set is stored in the heat radiation pattern portion 68.
Any one of the low heat FL, the medium heat FN, and the high heat FH is stored in the heating unit 70. The low heat FL, the medium heat FN, and the high heat FH, for example, assume the heat of natural coal, and store heat information according to the heat.
The set time section 72 stores information indicating the duration of the heat dissipation mode, the heat dissipation pattern, the thermal power, and the like.

<Information presentation>
FIG. 5B shows information presentation in the automatic mode. This information presentation is displayed on the display screen 74 of the information presentation unit 48. The information display includes an automatic mode display 76, a setting and transition 78 of a heat radiation pattern, a heat radiation temperature display 80, and a heat radiation amount display 82.
FIG. 5C shows information presentation in the manual mode. This information presentation is displayed on the display screen 74 of the information presentation unit 48 in the manual mode switched from the automatic mode. The information display includes a manual mode display 84, a heat radiation temperature display 86, and a heat radiation amount display 88.

<Temperature control and display>
FIG. 6A shows the set thermal power in the automatic mode and its transition. In this operation, as an example, the heat release control from the low heat FL to the high heat FH via the medium heat FN is set.
In response to this heat radiation control, a setting curve 90 representing the actual thermal power and its transition is displayed, for example, by a broken line on the display screen 74 of the information presentation unit 48 in the heat radiation control display as shown in FIG. 6B. On this broken line, the current heat radiation state curve 92 is displayed by a solid line, and its transition is presented.
Although not shown, a heat radiation pattern, a heat radiation temperature, or a heat radiation amount can be displayed together with the current control information.

<Mode switching control>
FIG. 7 illustrates an example of a processing procedure of heat radiation control. In this processing procedure, after initial setting (S101) of the heat source control unit 44, heat source control information is input from the operation input unit 46 (S102).
At the start of driving, it is determined whether the mode is the automatic mode (S103). If the set mode is the automatic mode (YES in S103), the automatic mode is executed (S104), and information presentation in the automatic mode is performed (S103). S105).

  If it is not the automatic mode (NO in S103), it is determined whether the input is a manual input (S106). When the manual input is performed (YES in S106), the automatic mode is released and the mode shifts to the manual mode (S107). Then, information is presented in the manual mode (S108).

<Effect of Second Embodiment>
According to the second embodiment, the following effects can be obtained.
(1) In the cooking device 2 capable of realizing a thermal power equivalent to that of natural charcoal, heat radiation control in an automatic mode or a manual mode can be realized.
(2) The control system 6 can realize a heat radiation pattern far exceeding the thermal power control by natural charcoal, can increase the degree of freedom of baking and cooking of the foodstuff 36, and can improve the quality of the baking treatment in combination with the skill of the cook. it can.
(3) It can contribute to quick and efficient baking.
(4) In the second embodiment, the same effects as in the first embodiment can be obtained.

<Cooker 2>
FIG. 8 illustrates the appearance of the cooker according to the first embodiment. FIG. 9 shows a plane of the cooking device 2. FIG. 10 shows a right side surface of the cooking device 2. The configuration shown in FIGS. 8 to 10 is an example, and the present invention is not limited to such a configuration. 8 to 10, the same parts as those in FIG. 1 are denoted by the same reference numerals.
The cooker 2 includes a base 100-1, an upper frame 100-2, a front frame 100-3, and an exhaust tube 100-4 (the exhaust tube 30 in FIG. 1). The cooker main body 100 includes at least the base 100-1 and the upper frame 100-2. In the first embodiment, the exhaust tube portion 100-4 constitutes the above-described exhaust tube portion 30. Under the cooker main body 100, a dust receiving part 102 is provided. The base 100-1 is provided with a plurality of legs 104 on the lower surface side and is fixed to a kitchen or the like.

As shown in FIG. 9, the upper frame portion 100-2 is provided with two sintering areas 32-1 and 32-2 and heat retaining areas 106-1 and 106-2 in the lateral direction. Each of the baking areas 32-1 and 32-2 is an area for baking the food material 36 (FIG. 1), and the heat retaining areas 106-1 and 106-2 keep the food material 36 after or during baking by moving the food material 36. Area. In each of the baking areas 32-1 and 32-2, a grill 38 on which the food material 36 is to be placed is individually arranged, and in each of the thermal insulation areas 106-1 and 106-2, a heating net 108 is individually arranged. A common flat surface is formed on the upper surface of each grill net 38 and each heat retaining net 108. The grill net 38 and the heat retaining net 108 are examples of a net member for supporting the food material 36 on the upper frame portion 100-2.
An enclosing wall 110 is formed around the edge of the upper frame 100-2. The top of the surrounding wall 110 is set higher than the upper surfaces of the grill 38 and the heat retaining net 108.

The front frame portion 100-3 is provided with a power switch 112, ignition switches 114-1 and 114-2 with combustion indication, and thermal power control sections 116-1 and 116-2 as function operation sections of the cooking device 2. When the power switch 112 is turned on, power is supplied to the cooking device 2, and when the ignition switch 114-1 with the combustion indicator is operated, the firing area 32-1 side is ignited and its display can be performed. By operating 114-2, the firing area 32-2 side can be ignited and its display can be performed. By the operations of the thermal power adjusting units 116-1 and 116-2, the combustion and the thermal power in each of the firing areas 32-1 and 32-2 are adjusted.
The display units 117-1 and 117-2 are provided in the front frame unit 100-3. These display units 117-1 and 117-2 are examples of the information presentation unit 48 described above.
The exhaust tube portion 100-4 protrudes above the upper surfaces of the firing areas 32-1 and 32-2, and has exhaust ports 118-1 and 118-2 for each of the firing areas 32-1 and 32-2. Each of the exhaust ports 118-1 and 118-2 is provided with a net 120 for preventing foreign matter from entering from outside and passing only exhaust gas.

FIG. 11 shows the cooking appliance 2 from which the grill 38 and the heat retaining net 108 have been removed from the upper frame 100-2.
A heat radiating port 34 is formed in common on the firing areas 32-1 and 32-2 of the upper frame portion 100-2, and the heat radiating port 34 is connected to each of the firing areas 32-1 and 32-2 by a partition bar 124. It is partitioned. A support step 126 for supporting the grill 38 is provided around the heat radiating port 34. The grill 38 is supported by using the supporting step 126 and a part of the heat retaining table 128 on the side of the heat retaining areas 106-1 and 106-2 as a supporting member. Thus, the heat of the grill 38 is transmitted to the heat retaining table 128. The heat retaining net 108 is placed on the heat retaining table 128 adjacent to the grill 38.

  The heat radiating units 12-1 and 12-2 are arranged in the heat radiating port 34, and each of the heat radiating units 12-1 and 12-2 is provided with a carbon plate 132 (FIG. 13). The carbon plate 132 is an example of the heat radiation member 14 (FIG. 8). Each carbon plate 132 is arranged with the heat radiating surface 20 facing the heat radiating port 34, and in this embodiment, the heat radiating surface 20 is arranged non-parallel to the opening surface of the heat radiating port 34. In other words, it is inclined from the heat retaining table 128 on the near side toward the back of the heat radiation port 34. Slope walls 134, 136, 138, and 140 having inclined surfaces inclined downward are provided around each of the carbon plates 132. 142 is formed. The opening 142 is provided with a flow dividing plate 144 for each of the firing areas 32-1 and 32-2. By providing the diverting plate 144, the food drip 54 falling from the carbon plate 132 can be prevented from adhering to the ducts 26-1 and 26-2, and the food drip 54 can be quickly dropped on the dust receiving portion 102 side. Can be.

According to such a configuration, mainly the radiant heat from the carbon plate 132 is radiated from the heat radiation port portion 34 toward the firing areas 32-1 and 32-2 and the grill 38. On the other hand, the heat insulation areas 106-1 and 106-2 and the heat insulation net 108 are heated by the conduction heat from the carbon plate 132 to keep the heat.
When the food 36 is fired, the vapor on the carbon plate 132 and the food 36 side rises from the firing areas 32-1 and 32-2. On the other hand, the combustion exhaust gas EG on the exhaust tube portion 100-4 side flows to the exhaust port portions 118-1 and 118-2, and is separated from the food material 36 side.

<Heat dissipation units 12-1 and 12-2>
FIG. 12 shows the heat dissipating units 12-1 and 12-2 with a part cut away. The heat radiating units 12-1 and 12-2 are provided with a unit frame 146 that supports the carbon plate 132, thereby forming the combustion chamber 22. A heat insulating member 148 is provided on the inner wall of the combustion chamber 22 for heat insulation.
A burner 149 is arranged on the bottom surface of the combustion chamber 22, and the combustion surface of the burner 149 is arranged parallel to the heat receiving surface 18 of the carbon plate 132. This burner 149 is an example of the heat source 16. The gas supply pipe 150 is connected to the burner 149, and the fuel gas G is supplied to the burner 149.
The combustion exhaust gas EG of the fuel gas G is guided from the exhaust port 24 formed on the wall surface of the combustion chamber 22 to the exhaust cylinder portion 100-4.
The burner 149 and the gas supply pipe 150 are integrally fixed to and supported by the support member, and are firmly fixed to the base 100-1.
In the first embodiment, the heat dissipating units 12-1 and 12-2 have a fixed inclination angle similarly to the inclined heat dissipating member 14 (FIG. 1) according to the first embodiment. The angle is an example, and the present invention is not limited to this.

<Inner mechanism of cooker 2>
FIG. 13 shows a cross section taken along line XIII-XIII in FIG. The heat radiating units 12-1 and 12-2 are supported by a support member on the base unit 100-1, and a gas supply mechanism 156 including a gas supply pipe 150 is provided. A control mechanism 158 for controlling the gas supply mechanism 156 is provided on the front frame part 100-3.
Each burner 149 of the heat radiating units 12-1 and 12-2 is provided with an ignition mechanism and a thermal power adjustment mechanism.

<Exhaust duct 26>
FIG. 14 shows the inside of the base portion 100-1 and the exhaust tube portion 100-4 taken along the line XIV-XIV in FIG.
The ducts 26-1 and 26-2 connected to the respective exhaust ports 24 of the heat radiation units 12-1 and 12-2 are guided into the exhaust tube portion 100-4 from below the flow dividing plate 144.

<Baking areas 32-1 and 32-2 and heat retaining areas 106-1 and 106-2>
FIG. 15 shows knitting of the baking areas 32-1 and 32-2 and the heat retaining areas 106-1 and 106-2 in the cooking device 2.
The width of the long side of the baking areas 32-1 and 32-2 and the heat retaining areas 106-1 and 106-2 is W1, and the long sides of the baking areas 32-1 and 32-2 and the heat retaining areas 106-1 and 106-2. W2, the width of the short side of the heat insulation areas 106-1 and 106-2 is W3, the width of the short side of the baking areas 32-1 and 32-2 is W4, and the baking areas 32-1 and 32. -2 and the addition width on the short side of the heat insulation areas 106-1 and 106-2 is W5,
W2 = W1 × 2 (1)
W5 = W3 + W4 (2)
It is. Based on the width W3 on the short side of the heat retaining areas 106-1 and 106-2,
W1 ≒ 3 × W3 = W5 (3)
W2 ≒ 6 × W3 = 2 × W5 (4)
W4 ≒ 2 × W3 (5)
W5 ≒ 3 × W3 (6)
Is set to
Further, if the area of the heat retaining areas 106-1 and 106-2 is S1, and the area of the firing areas 32-1 and 32-2 is S2,
S1 = W1 × W3 (7)
S2 = W1 × W4 (8)
Therefore, the areas S1 and S2 are
S2 ≒ W1 × 2 × W3 = 2 × S1 (9)
It is.
Therefore, the heat retention areas 106-1 and 106-2 have a half depth and are set to a half area with respect to the baking areas 32-1 and 32-2 of the cooking device 2. That is, in consideration of the baking time and consumption time of the food material 36, the heat insulation areas 106-1 and 106-2 can be effectively used, and the freshly baked food material 36 can always be provided to the customer.

<Control mechanism 158>
FIG. 16 shows an example of the control mechanism 158 of the cooking device 2. Fuel gas G supplied to the gas supply pipe 150 via a main valve (not shown) is supplied to the burner 149-1 via the gas solenoid valve 162-1 and to the burner 149-2 via the gas solenoid valve 162-2. You.
A control unit 164 is connected to the gas solenoid valves 162-1 and 162-2. The control unit 164 is an example of the above-described heat source control unit 44, and realizes a function equivalent to the heat source control unit 44. The control unit 164 is connected to display units 117-1 and 117-2 as examples of the operation input unit 46 and the information presentation unit 48. The opening degree of the gas solenoid valves 162-1 and 162-2 is adjusted by the control output of the control unit 164, and the heating power of the burners 149-1 and 149-2 can be adjusted.

  The burner 149-1 is provided with an ignition section 166-1 and a combustion detection section 168-1, and the burner 149-2 is provided with an ignition section 166-2 and a combustion detection section 168-2. The ignition unit 166-1 is controlled by the control unit 164, and ignites the fuel gas G of the burner 149-1. The combustion detection unit 168-1 detects the ignition or combustion state, and the detection output is taken into the control unit 164. Similarly, the ignition unit 166-2 is controlled by the control unit 164, and ignites the fuel gas G of the burner 149-2. The combustion detection unit 168-2 detects the ignition and the combustion state, and the detection output is taken into the control unit 164.

The control unit 164 is supplied with power from the power supply 170 via the power switch 112, and includes ignition switches 114-1 and 114-2 with a combustion display included in the operation input unit 46, and thermal power control units 116-1 and 116-2. Is connected. Each of the ignition switches 114-1 and 114-2 with a combustion indicator is provided with an ignition switch 114 and a combustion indicator lamp 115.
When the ignition switch 114 of the ignition switch 114-1 with the combustion indicator is pressed, the fuel gas G of the burner 149-1 is ignited by the ignition unit 166-1, and the combustion indicator lamp 115 outputs the detection output of the combustion detection unit 168-1. A corresponding combustion display can be generated, and the combustion can be confirmed.
Similarly, when the ignition switch 114 of the ignition switch 114-2 with the combustion indicator is pressed, the fuel gas G of the burner 149-2 is ignited by the ignition unit 166-2, and the combustion indicator lamp 115 is turned on by the ignition indicator 168-2. A combustion display corresponding to the detection output can be generated, and the combustion can be confirmed.
Then, the supply amount of the fuel gas G to the burners 149-1 and 149-2 in the combustion state can be adjusted by the thermal power adjusting units 116-1 and 116-2, and the thermal power can be adjusted. For example, as shown in FIG. 4B, as an example of the heat power adjustment, the heat source 16 can be continuously adjusted to one of a high heat (FH), a medium heat (FN), and a low heat (FL). This heating power is displayed on the display units 117-1 and 117-2.

<Effect of Embodiment 1>
According to the first embodiment, the following effects can be obtained.
(1) According to the first embodiment, the effects of the first embodiment and the second embodiment are obtained, and the heat radiation pattern, the heat radiation temperature or the heat radiation temperature in each of the firing areas 32-1 and 32-2. Baking can be performed in an automatic mode or a manual mode of calorific value, and the degree of freedom of baking cooking can be expanded.
(2) The combustion exhaust gas EG generated by burner combustion can be prevented from touching the food material 36 during or after firing.
(3) The carbon plate 132 is heated by using the heat of combustion of the burner 149 as the heat source 16, and uniform and stable radiant heat is obtained from the heat radiating surface 20 of the carbon plate 132. It is possible to realize direct fire calcination equal to or higher than that of natural coal.
(4) Compared to natural charcoal, a stable firing effect can be obtained, and the same baking performance (baked) as charcoal-cooking can be obtained, eliminating the trouble of using natural charcoal.
(5) The heating power can be easily adjusted by the heating power adjustment units 116-1 and 116-2 at hand without changing the height of the conventional grill.
(6) The carbon plate 132 can be used repeatedly, and can be replaced according to the condition of use. The carbon plate 132 can be easily removed with a brush or the like without removing the food material without washing.
(7) There is no need to purchase, store, or treat ash like natural charcoal.
(8) Since the exhaust gas such as steam generated from the food material 36 is separated from the combustion exhaust gas EG on the heat source side, the maintenance of the exhaust tube portion 100-4 (30) is easy.
(9) The dust falling from the heat radiation surface 20 of the carbon plate 132 is received by the dust receiving portion 102, and the dust receiving portion 102 can be pulled out and discarded.

FIG. 17 illustrates a cooker 2 according to the second embodiment. In the first embodiment, the grill 38 is installed in the firing areas 32-1 and 32-2. However, the present invention is not limited to this.
As shown in FIG. 17, a baking plate 172 may be provided in place of the grill 38 in the baking area 32-1 to serve, for example, grilling iron plate.

<Effect of Embodiment 2>
According to the second embodiment, the following effects can be obtained.
(1) The grill 36 and the food 36 on the grill 172 side can be heated and fired by utilizing the on-surface radiant heat from the common carbon plate 132.
(2) Both the grill 38 and the grill 172 can be used on a common baking area for baking one foodstuff 36.

FIG. 18 illustrates a cooker 2 according to the third embodiment. In the first embodiment, two firing areas 32-1 and 32-2 are provided, but the present invention is not limited to this.
As shown in FIG. 18, the cooker 2 including a single baking area 32 and a heat retaining area 106 may be configured.

<Effect of Embodiment 3>
According to the third embodiment, the following effects can be obtained.
(1) By connecting the cooking devices 2, a baking area 32 having a desired width can be formed for each cooking device 2.
(2) It can easily correspond to each store from small to large.
(3) The cookers 2 can be arranged according to the kitchen area and the kitchen configuration.

[Other embodiments]
The present invention includes the following variations.
(1) In the above embodiment and Examples 1 to 3, the combustion heat source 16 and the burner 149 are used as heat sources, but the heat radiating member 14 and the carbon plate 132 may be heated using an electric heat source in combination.
(2) A baking cover can be opened and closed on the upper surface of the baking area 32, and the baking area 32 and the baking space of the baking cover can be formed so that the food material 36 can be steamed.
(3) In the first embodiment, the second embodiment, or the first to third examples, a plate or a plate member is exemplified as the heat radiation member, but the heat radiation member is not limited to the plate or the plate member.

As described above, the most preferred embodiments of the present invention have been described. The present invention is not limited to the above description. Various modifications and changes can be made by those skilled in the art based on the gist of the invention described in the claims or disclosed in the detailed description. It goes without saying that such modifications and changes are included in the scope of the present invention.

According to the cooker or the control system of the present invention, a heat radiating member made of carbon or a heat radiating member containing carbon is provided, and the heat radiation of the heat radiating member can be controlled to an arbitrary heat radiation pattern, a heat radiation temperature, and a heat radiation amount by heat source control, It is possible to bake foodstuffs equivalent to or more than natural charcoal without causing foodstuffs to come into contact with the combustion exhaust gas of the combustion heat source, and to provide a highly convenient device.

DESCRIPTION OF SYMBOLS 2 Cooker 4 Cooker main body 6 Control system 8 Cooker housing 10 Heat radiating space part 12,12-1,12-2 Heat radiating unit 14 Heat radiating member 16 Heat source 18 Heat receiving surface 20 Heat radiating surface 22 Combustion chamber 24 Exhaust port 26,26 -1, 26-2 Duct 28 Exhaust unit 30 Exhaust tube unit 32, 32-1, 32-2 Firing area 34 Heat radiating port unit 36 Food material 38 Grid net 40 Shelf unit 42 Heat source drive unit 44 Heat source control unit 46 Operation input unit 48 Information presenting part 50 hole 52 hole part 54 food drip 56 smoking 58 processing part 60 storage part 62 input / output part 64 heat radiation information file 66 heat radiation mode part 68 heat radiation pattern part 70 thermal power part 72 setting time part 74 display screen 76 automatic mode Display 100 Cooker main body 100-1 Base 100-2 Upper frame 100-3 Front frame 100-4 Exhaust pipe Unit 102 Chile receiving unit 104 Legs 106, 106-1, 106-2 Heat insulation area 108 Heat insulation network 110 Enclosure wall 112 Power switch 114-1, 114-2 Combustion display ignition switch 116-1, 116-2 Thermal power control unit 117-1, 117-2 Display section 118-1, 118-2 Exhaust port section 120 Net section 124 Partition bar 126 Support step section 128 Heat retaining table section 132 Carbon plate 134, 136, 138, 140 Inclined wall 142 Opening 144 Branch flow Plate 146 Unit frame 148 Thermal insulation member 149, 149-1, 149-2 Burner 150 Gas supply pipe 156 Gas supply mechanism 158 Control mechanism 162-1, 162-2 Gas solenoid valve 164 Control section 166-1, 166-2 Ignition section 168-1, 168-2 Combustion detector 170 Power supply 17 Grilled plate

Claims (9)

A heat dissipating member that receives heat from the heat receiving surface and dissipates heat from the heat dissipating surface;
A heat source for heating the heat dissipating member by combustion heat or electric heat,
A heat source control unit that controls the heat source by heat source control information including at least two or more of a heat radiation pattern, a heat radiation temperature or a heat radiation amount set in the heat radiation member,
A cooker comprising: The heat source control unit,
An input unit for inputting the heat source control information,
A storage unit that stores the heat source control information input to the input unit,
A processing unit that controls the heat source based on the heat source control information read from the storage unit,
The cooker according to claim 1, comprising:   Further, an information presentation unit that receives provision of the heat source control information or the control information of the heat source from the heat source control unit and presents one or both of the transition of the heat source control information and the control information of the heat source is provided. The cooker according to claim 1 or 2, wherein The heat source control unit, an automatic mode automatically controlled by control information,
A manual mode for canceling the automatic mode and controlling the heat source by manual input information;
The cooking device according to any one of claims 1 to 3, wherein the control mode is included in the control mode of the heat source.   The cooker according to any one of claims 1 to 4, wherein the heat radiating member is made of carbon or contains carbon.   The cooker according to claim 1, wherein the cooker housing includes a heat radiating unit including the heat radiating member and the heat source.   The cooking device according to any one of claims 1 to 6, wherein the heat source includes a surface combustion burner, and heats the heat radiating member using radiant heat of the surface combustion burner as a main heat source. A control system that heats a heat radiating member that radiates heat by a heat source,
An input unit for inputting heat source control information including any or two or more of a heat radiation pattern, a heat radiation temperature or a heat radiation amount set in the heat radiation member,
A storage unit that stores the heat source control information input to the input unit,
A processing unit that reads the heat source control information from the storage unit and generates a control output of the heat source,
A control system comprising: The control system according to claim 8, further comprising an information presenting unit that presents one or both of the heat source control information and the transition of the control information of the heat source.

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