JPH03178612A - Grains continuous processing device - Google Patents

Abstract

PURPOSE:To efficiently process the project to the processed by providing a rice cooking device, an ingredient/seasoning mixing device and a cooking device in order, so that the object to be processed can be carried continuously. CONSTITUTION:Rice cooked by a rice cooking device 1 drops down in a carrying initial part of a conveyor 12 and carried, and a seasoning liquid injected from a nozzle 29 of a seasoning liquid guide tube 28 is poured thereon in a cooling chamber. Subsequently, it is stirred and mixed by a finger of a rotating stirring body 14. Next, ingredient drops down into rice from an ingredient supply hopper 33, stirred by fingers of rotating stirring bodies 16, 17, and the ingredient is mixed into rice. When the rice mixed with the ingredient reaches a carrying terminal part of the conveyor 12, it is carried to a conveyor 37 of a cooling chamber 38 by a finger of a rotating discharge body 18. The rice which reaches the carrying terminal part of the rear conveyor 37 drops down onto a delivery conveyor 39 from this carrying terminal and carried to a refrigerator. In this regard, in the cooling chamber 38, water vapor is exhausted through a wind tunnel 40 by a cooling fan.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a continuous grain processing apparatus 4.

[Conventional technology]

There is a configuration in which ingredients and seasonings are supplied on the rice cooking line.

[Problems to be Solved by the Invention] The above configuration has the advantage that the line configuration is compact and the installation space can be used effectively, but the configuration is complicated due to the piping inside the rice cooker. In addition, steam from steaming may get stuck in or around the nozzle that supplies the seasoning, causing clogging.

[Means to solve the problem]

This invention provides a continuous rice cooking device that can efficiently process objects to be processed, and takes the following technical measures.

That is, the rice cooking device 1, the ingredient/seasoning mixing device 2, and the cooling device 3 are each configured as one unit, and these devices i'j 1, 2, and
3 are provided in order in the transport direction, and the workpiece t! This is a continuous target shining device configured with a continuous conveyance device.

[Effect]

The object to be treated is first cooked in a rice cooker. Next, it is sent to the ingredients/seasoning mixing device 2, where the supplied ingredients and seasonings are mixed together. Then, it is sent to the subsequent cooling device 3 where it undergoes a cooling process.

〔effect〕

This is because the rice cooking device 1, the ingredient/seasoning mixing device 2, and the cooling device i43 are each configured independently.

Cooked rice! High temperature steam and cooling device i in Ah"!1
Since the cold air at r+', 3 can be prevented from entering the ingredient/seasoning mixing device 2, the work efficiency of the ingredient/seasoning mixing device 2 can be improved without causing any trouble.

In addition, by moving the installation location of each device, inspection and cleaning operations can be easily performed, thereby preventing the occurrence of seedlings and rot. Furthermore, since each device can be assembled in advance, installation work can be facilitated.

〔Example] Hereinafter, one embodiment of the present invention will be described based on the same drawing.

First, regarding its configuration, the continuous grain processing device 4 includes a rice cooker (ML 1), an ingredient/seasoning mixing device 2, and a cooling device 3, and each device is connected to the processed material (hereinafter referred to as
In this embodiment, rice (cooked rice) is arranged in that order in the conveying direction, and each rice cooker 1 is arranged in front of the rice cooker 1.
It is provided so that it can be conveyed continuously from to the cooling device 3.

4.The rice cooker is constructed so that the rice being conveyed on a conveyor is heated by being heated with high-temperature steam, then immersed in hot water, and then heated again while being conveyed on a conveyor to continuously cook the rice. .

Next, the ingredients/seasoning mixing device 2 includes a seasoning liquid supply section 5 and a ingredients supply section 6. This seasoning liquid supply unit 5 is provided with exhaust holes 7 and 8 at the top, an inlet 9 at the front, and an outlet 10 at the rear.In side view, the seasoning liquid supply unit 5 is located closer to the end of transport than to the start end of transport. A conveyor 12 is provided inside the conveyor 12, which is installed diagonally so as to be positioned above the conveyor 12 so as to be rotatable at the same time. Note that the conveyor 12 has a conveyance start end extending outward from the entrance 9 and a conveyance end extending toward the exit 10. Further, a receiving hopper 13 is provided on the side of the conveyance start end of the conveyor 12 to receive the cooked rice cooked by the rice cooker 1, and in the middle part there is provided a receiving hopper 13 which receives the cooked rice cooked by the rice cooker 1. Stirring body 1 having a large number of adjacent fingers (not shown)
4, 15, 16, and 17 are provided at predetermined intervals in the transport direction, and a discharge body ↓8 having a large number of fingers (not shown) that come close to the transport surface during rotation is provided at the end of the transport.

And the stirring body 14 and the stirring body top 5 are fish ends! 17↓9
The stirring body 16 and the stirring body 17 are provided so as to be transmittable through an endless band 20. The stirring body 14 is configured to transmit the power of the motor 22 through the endless band 21, and the stirring body 17 is configured to transmit the power of the motor 24 through the endless band 23. Further, the discharge body 18 is configured to be able to transmit the power of the motor 26 via the fish end 4iF 25.

The seasoning liquid supply section 5 is movably provided on a rail 27 provided in a direction transverse to the conveyance direction of the conveyor 2.

Reference numeral 28 denotes a seasoning liquid guide pipe installed above the conveyor 2 and on the seasoning case 11, and is used to transfer the seasoning liquid to the stirring body ↓4.
Nozzles 29 capable of ejecting water within the stirring locus of 15 are provided at predetermined intervals in the transverse direction with respect to the transport direction.

Next, the ingredient supply section 6 has an axis in a direction transverse to the conveyance direction of the conveyor 12, and is located above the conveyance surface of the conveyor 12 and at an intermediate portion between the agitator 15 and the agitator 16. From a cylinder 30 with one end attached near one side of the conveyor t2 and the other end positioned laterally on the other side of the conveyor t2, and a helical 31 rotatably installed inside the cylinder 30. and a tool supply hopper 33 detachably attached to a cylindrical body 30 opened at the transport start end of the helix 31. Note that a drop hole (not shown) is provided at the bottom of the cylinder 30 within the width of the conveyor 12. Further, the helix 31 is configured to be able to transmit the power of the motor 35 via the endless band 34. 36
is a frame to which the cylindrical body 30, motor 35, etc. are attached.

The cooling device 3 has a conveyor 37 installed diagonally so that the end of the m path is located above the start end of the conveyance, and the end end of the conveyance is located above the start end of the conveyance of the following conveyor. It has a 38 interior.

The conveyance start end of the conveyor 37 located at the front is located below the conveyance end of the conveyor 12 (Qi1\), and the conveyance end of the conveyor 37 located at the tail end is located below the conveyance end of the conveyor 12 (Fig. It is located 4111 above the conveyance start end of the transfer conveyor 39 that conveys to (not shown).

40 is a dead cooling fan on the ceiling of cooling room 38 ;l! I
! It is a wind cylinder that allows the air to flow through the cooling chamber, and is configured to suck the steam (steam) inside the cooling chamber and circulate it (as shown by the wavy arrow in Figure ■).

Next, its effect will be explained.

In the rice cooker, cooked rice passes through the receiving hopper from the end of the conveyor, drops to the start end of the conveyor 12, and is conveyed to the end of the conveyor. The person is exposed to the seasoning liquid sprayed from the nozzle 29. Then, this cooked rice is stirred and mixed by the fingers of the stirring body L4 that rotates in the direction of the arrow. Thereafter, the cooked rice is again bathed in the seasoning liquid injected from the nozzle 29 of another seasoning liquid guide pipe 28, and is stirred and prepared by the fingers of the stirring body 15 rotating in the direction of the arrow.

Therefore, the seasoning liquid is attached to almost the entire cooked rice.

Next, the ingredients are transferred from the ingredient supply hopper 33 to the cooked rice bathed in the seasoning liquid by the ingredient transfer device 32, and the ingredients are discharged onto the conveyor and fall. The cooked rice is stirred by the fingers of the stirrer 16 that rotate in the direction of the arrow, and then stirred again by the fingers of the following stirrer 17, so that the ingredients are dispersed and mixed into the cooked rice. Further, the hot water in the seasoning case 11 is exhausted to a predetermined location from each exhaust hole 7 and 8. When the cooked rice mixed with the ingredients reaches the end of conveyance on the conveyor 2, the discharge body 1 rotates in the direction of the arrow.
It is discharged to the conveyance start end of the conveyor 37 in the cooling chamber 38 by fingers No. 8 and conveyed to the following conveyor side.

The cooked rice that has reached the end of conveyance of the conveyor 37 after cooking is dropped from this end of conveyance onto the transfer conveyor 39 and is conveyed to the refrigerator. In addition, in this cooling chamber 38, when the rice layer is transferred from the conveyor 37 to another conveyor, the steam (steam) that was trapped will fly out and be trapped along with the steam that rises to the surface during the conveyance speed, but these steams are not cooled. The air is evacuated to a predetermined location via a fan 15i40.

In this way, since the rice cooking device 1, the ingredients/seasoning mixing device 2, and the cooling device 3 are each constructed using German Sf, assembly of the individual units Fj and installation of the grain continuous processing device 4 are easy. become. In addition, the ingredients/seasoning mixing device 2 is connected to the rail 27.
When moving horizontally to the conveyance direction of rice along
The space around the ingredient/seasoning supply device 2 can be widened, making inspection and cleaning easier.The outlet side of the cooking device 1 and the inlet side of the cooling device 3 can also be opened, making inspection and cleaning easier. If this is done sufficiently, it is possible to prevent the occurrence of bad odors due to bacteria and leftover food, and to cook hygienic and high-quality rice.

[Brief explanation of drawings]

The drawings show an embodiment of the present invention, in which Fig. FIG. 1 is a rice cooking device, 2 is an ingredient/seasoning mixing device, and 3 is a cooling device.

Claims (1)

[Claims] (1) The rice cooking device 1, the ingredient/seasoning mixing device 2, and the cooling device 3 are each configured independently, and these devices 1, 2, and 3 are provided in order in the conveyance direction, and the object to be processed can be conveyed continuously. Continuous grain processing equipment.