JPS6336966Y2 - - Google Patents

Description

[Detailed explanation of the invention] (1) Purpose of the invention (industrial application field) The invention integrates a boiler and an open steam cooker, and can freely adjust temperature, humidity, cooking time, etc. It also has a function to dry the surface of cooked food.
Furthermore, the present invention relates to a steam kitchen having a chemical processing function or a coloring function, for example, in the production of smoked ham.

(Prior Art) Steam Kitchen Utility Application No. 1983-36372, filed by the same inventor and applicant as the present invention, was devised to solve the various drawbacks of conventional heating steamers. is a combination of a cooking device that stores food to be cooked, a water heating means for generating saturated steam, and a boiler consisting of a conduit that guides the saturated steam generated by the water heating means into the cooking device. ``Steam kitchen, which is characterized by high energy efficiency.''According to this, it has a high energy-saving effect, and even when cooking, there are methods such as using a can, such as watching the steam blown out from the lid, Alternatively, it is possible to obtain a suitable cooking state without relying on primitive methods such as tasting, but for example, freshly prepared shyu mai, gyoza, manjiyu, etc.
In the case of hamburgers, etc., there is a good chance that the surface portion may deform or lose its shape, and depending on the type of food, this can be a fatal drawback.
When flavor processing is required in the next process such as smoking, or when a coloring process is required, the steam kitchen according to Utility Application No. 59-36372 mentioned above cannot be used, and its use must be extremely limited. Ta.

(Problems to be Solved by the Invention) The present invention not only provides a suitable steaming effect on the food to be cooked, but also allows the surface drying to be performed in the same cooking device in the previous stage, which prevents deformation or loss of shape of the food. This steam method not only prevents drying of the surface, but also performs surface drying, which is an essential condition for items that require flavor processing and coloring processing in the next step.Furthermore, flavor processing and coloring processing can be performed in the same steam kitchen. The purpose is to provide chitutin.

(2) Structure of the invention The above problems involve a cooking device that stores food to be cooked, a water heating means for generating saturated steam, and guiding the saturated steam generated by the water heating means into the cooking device. In the steam kitchen main body, which consists of a boiler consisting of a conduit, and a means for drying food such as a heater installed in the cooking device, one or more places for flavor processing and coloring are provided in the upper part of the cooking device. This is achieved by a steam kitchen characterized by having a chemical liquid injection part formed therein.

(Example) An embodiment of the present invention will be described based on the drawings.

In the figure, 1 shows the steam kitchen of the present invention, and 2 shows the boiler. The boiler 2 supplies a required amount of water 5 from a water supply port 3 through a valve 4, and has a heater 6 inside to generate saturated steam by heating the water. Reference numeral 7 denotes a water level gauge, which allows the amount of water in the boiler 2 to be checked from the outside.The boiler 2 has a heating prevention device 8, as well as an alarm device and a heat source cutoff device (not shown) to prevent danger of low water level. is installed. 9 is a drain pipe. Reference numeral 10 denotes a cooking device, which is formed with an open bottom and a closed top, and a food 12 is placed on a food placement table 11 . 13 is cooking device 1
It is a door formed in the shape of 0, and is used when taking food 12 in and out, and in this embodiment, a transparent glass is attached so that the inside can be confirmed. Further, the surface of the cooking device 10 is provided with a prevention means for preventing heat radiation and a heat retention means for preventing danger. Reference numerals 14 and 15 indicate a valve pipe and a non-valve pipe for feeding the saturated steam generated in the boiler into the cooking device 10. The valve pipe 14 is mainly used to adjust the temperature inside the cooking device 10, and is not used. The valve pipe 15 is for sending all the saturated steam into the cooker. 1
6 is a thermometer that allows you to check the temperature inside the cooking device 10 from the outside, and 17 is a temperature detector installed inside the cooking device 10, which sends a signal to the operation panel 18 to control the boiler 2.
The amount of heat supplied to the cooker 10 is automatically controlled, and the temperature inside the cooker 10 is automatically managed. If the temperature detector 17 is a thermostat and the heat source is electric, a plurality of heaters may be arranged and the thermostat may blink sequentially or proportional temperature control may be performed by changing the voltage. In the case of oil-based fuels, thermostats are used to control and adjust the fuel intermittently or proportionally. 19
is a drain pipe, and the saturated steam sent into the cooker 10 supplies latent heat to the heated object, so the sensible heat becomes drain water and is collected in the saucer at the bottom of the cooker.
The drain water is discharged through the drain pipe 19, but it can also be collected into the boiler 2 if the drain water is clean.

Reference numeral 20 denotes a drying heater disposed within the food placement table 11, which radiates heat through ventilation holes 11a formed in the food placement table 11, and exhibits a surface drying effect on the food 12. Further, a partition 21 is provided inside the cooking device 10 so that moisture that evaporates on the surface rises to the top, and when condensation occurs, it travels along the outside of the partition 21 and is discharged to the outside.

22 is a humidifier, which contains water 22a and a heater 22b inside, and in order to prevent the surface from drying out rapidly, the valve 24 of the conduit 23 is opened based on the command from the operation panel 18, and the steam from the humidifier 22 is heated. It is sprayed into the container 10. There are two types of humidification methods: steam heaters and electric heaters. In the case of a steam heater, part of the steam is released into the room and controlled by a hygrometer, and in the case of an electric heater, water is sprayed. This will improve the humidification conditions. 25 is a chemical tank;
A heater 26 is provided inside the steam kitchen body to maintain the chemical solution at a constant temperature, and also stores a chemical solution 27 for flavor processing and coloring processing. This chemical solution 27 is passed through one or more pipes 2 whose tips are inserted into the cooking device 10.
8 and receives the command from the operation panel 18, the solenoid valve 2
9 is opened, and the pump 30 sprays the food 12 from the tip of the pipe. The chemical liquid 27 that has fallen to the bottom of the cooking device 10 is collected into the chemical liquid tank 25 through the drain pipe 19. Note that the three-way electromagnetic valve 32 is switched so that the recovered chemical liquid 27 is directed to the chemical liquid 25 instead of being directed to the drain recovery pipe 31 by steam injection.

In the present embodiment having the above configuration, first, the surface of the food 12 can be dried by radiating heat to the food through the ventilation hole 11a by the drying heater 20 provided in the food placement table 11. This prevents the food from deforming or losing its shape, and in order to prevent the surface from drying out rapidly during the drying process, the humidifier 22 pumps the required amount of steam into the cooking device. A suitable surface drying state can also be obtained. A chemical solution 27 from a chemical solution tank 25 is injected by a pump 30 toward the food 12 from the tip of a pipe 28 which is inserted into the upper part of the cooking device 10, and the desired flavoring and coloring processing is performed. Next, the saturated steam generated in the boiler 2 is guided into the cooking device 10 for heating or sterilization. In this case, all the latent heat of the saturated steam can be used, and the generated saturated steam is converted into drain, collected at the bottom, and discharged. It's something to go on. In addition, during the smoked ham manufacturing process, the surface drying process and the flavor processing process for the cooked product 10 are repeated for example for 10 minutes for drying, 3 minutes for flavor, 10 minutes for drying, and 3 minutes for flavor until the product is colored, and then steamed. By going through this process, you can obtain the ideal smoked ham.

(3) Effects According to the present invention, not only can the conventional heating condition described above be obtained, but also the surface drying can be performed in the same cooking device after heating and steaming in the previous stage, and the humidifier can be used. Combined with this method, suitable surface hardening can be given to the food to be cooked, so if the food is likely to be deformed or lose its shape in a freshly prepared state, it can be shaped in advance before entering the steaming process. In addition, in this invention, flavor processing and coloring processing can be performed in the same steam kitchen, so after surface drying of the food, which is an essential condition for this type of process, flavor processing begins, and then steaming begins. By doing so, smoked ham and other cooked products that require flavoring and coloring processing can be obtained extremely easily. Therefore, this device can be used in stores to process foods such as smoked ham and sausages that require large equipment and must be produced in factories. This can bring about many effects such as being able to easily provide the fresh cooked food to consumers.

[Brief explanation of the drawing]

The drawing is a schematic sectional view showing an embodiment of the steam kitchen of the present invention. 1...Steam kitchen, 2...Boiler, 5
...Water, 6...Heater, 10...Cooker, 12
...Cooked food, 14...Valve pipe, 15...Valveless pipe, 2
0... Drying heater, 22... Humidifier, 25...
Chemical tank, 26... Heater, 27... Chemical solution, 30
...Pump, 32...Three-way solenoid valve.

Claims (1)

[Scope of Claim for Utility Model Registration] 1. A cooking device that stores food to be cooked, water heating means for generating saturated steam, and a conduit that guides the saturated steam generated by the water heating means into the cooking device. In the steam kitchen main body, which comprises a boiler and a means for drying food such as a heater installed in the cooking device, an upper part of the cooking device includes one or more chemical liquid spraying units for flavoring and coloring. Steam chitutin characterized by forming. 2 Utility Model Registration The chemical solution tank described in claim 1 is characterized in that a heater is housed inside, and the chemical solution is guided through a conduit by a pump and sprayed toward the food to be cooked at the upper part of the cooking device. Steam kitchen. 3. The chemical solution in the chemical solution tank described in claim 1 of the utility model registration claim is used for coloring for the production of smoked ham,
Steam kitchin is characterized by being a medicinal liquid for flavor, taste, and aroma. 4. A steam kitchen, characterized in that the cooking appliance according to claim 1 is equipped with a humidifying means for preventing the surface of food to be cooked in the cooking appliance from being rapidly dried.