JP2012017871A - Professional-use composite heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To quickly perform composite heating cooking of an object to be cooked placed on a heating tray simultaneously from a vertical direction (from both front and rear sides).SOLUTION: The object to be cooked (M) placed on the heating tray (10) is inserted and set on a bottom surface in a cooking chamber (R), is applied with conductive heat by a first electromagnetic induction heater (H1) from the lower side (the rear side) of the heating tray (10), and also is applied with convection heat of superheated steam (A) from the upper side (the front side) of the object to be cooked (M) by convecting and circulating the superheated steam (A) generated from the heating fin (34a) of a steam generator (S) installed on a ceiling surface in the cooking chamber (R) into the whole cooking chamber (R) by the action of a sirocco fan (46) and a baffle (48).

Description

  The present invention relates to a commercial combined cooking device used in family restaurants, convenience stores, and other stores.

  At family restaurants, convenience stores, and other restaurants, it is necessary to instantly and quickly cook various food items such as hamburgers, steaks, gratins, shumai, gyoza, etc. according to the demands of visitors. Patent Document 1 describes a useful conveyor oven / toaster for that purpose.

  On the other hand, in addition to a normal oven function (celestial baking, charring), a steam convection oven for baking or steaming an object to be cooked with steam is widely disclosed in, for example, Patent Documents 2 to 6. Among them, a steam convection oven described in Patent Document 5 (Japanese Patent Laid-Open No. 2000-104924) includes a steam device (17) that generates steam by heating from a heater (15), and a fan (12) for forced circulation of hot air. In the baking chamber (7), it is considered to be a publicly known technique that is most similar to the combined cooking device of the present invention.

JP 11-264550 A JP-A-6-281147 JP-A-9-119642 JP-A-10-185200 JP 2000-104924 A JP 2007-57144 A

  However, the steam device (17) for generating steam according to the above-mentioned known technique has a water supply inner pipe (40), an outer pipe (41) surrounding the inner pipe (40), and a plurality of heat storage members interposed between the inner and outer sides. (Round steel) (44), which is an extremely complicated and special structure, the manufacturing cost is too expensive due to the amount of processing for firing the object to be fired.

  Moreover, the heater (15) for heating the water supply of the said inner pipe (40) exists in the one corner position considerably separated from the steam apparatus (17), and even if the heat of the heater (15) of the steam apparatus (17) Heat is stored by the heat storage member (44), the water supply of the inner pipe (40) is heated by the heat storage, and from the discharge hole (43) of the outer pipe (41) as steam or hot water, the suction opening (10) and the hot air passage (11 As described in the paragraph [0041] of the publication, “water that has not become water vapor also has a temperature close to the boiling temperature” (see paragraph [0041] of the publication). It is impossible to produce superheated steam at 100 ° C. or higher.

  In addition, the product to be baked can be baked by hot air circulating in the baking chamber, and steam can be supplied to the baking chamber. The material to be baked is made of confectionery and bread dough such as cookies and French bread. Whatever the case, for example, in the case of cooked food that is served on the customer's table immediately after being baked with hamburger, steak, gyoza, or other heated dishes, this is called a heated dish. It cannot be cooked quickly from the lower side (back side) in contact with the entire uniform temperature from the upper side (front side), resulting in poor responsiveness, efficiency and convenience for business use.

  In addition, it is impossible to obtain a finished state rich in a sense of sizzle and juiciness in which steam is contained in various cooked items as described above, which is disclosed in Japanese Patent Application Laid-Open No. 11-264550. The same applies to the conveyor oven / toaster disclosed in (1).

  SUMMARY OF THE INVENTION The present invention aims to improve such a problem, and in order to achieve the object, in claim 1, a first electromagnetic induction heater for electromagnetically heating a heating dish of a food to be cooked from below is installed. Stand,

  A cooking cabinet with a front door that is fixedly mounted on the mounting base;

  A heating plate with a heating fin that is electromagnetically heated from above by a second electromagnetic induction heater, and one or more spray nozzles that project water onto the heating fin of the heating plate, the ceiling surface of the cooking chamber A steam generator installed to be

  In order to diffuse the superheated steam generated from the heating fin of the steam generator to the entire interior of the cooking chamber, a baffle plate of a porous body erected at a position below the heating fin,

  Similarly, in order to forcibly convection and circulate the superheated steam to the entire inside of the cooking chamber, the heating fin of the steam generator and a sirocco fan installed between the upper and lower sides of the baffle plate,

  The hamburger, steak, gyoza, shumai and other cooked items placed on the heating pan are given conduction heat by the first electromagnetic induction heater from below, and at the same time, the convection heat of the superheated steam is generated from above by a sirocco fan. It is characterized by heating and cooking.

  Further, in claim 2, a large number of heating fins are integrally suspended from the heating plate of the steam generator as an overall radial symmetric arrangement type or parallel arrangement type in a bottom view,

  While introducing one or more of the water supply pipes attached with the spray nozzles toward the heating fins of the heating plate from the outside of the cooking chamber,

  The water supply valve inserted and installed in the middle of each water supply pipe is automatically and intermittently controlled to open and close.

  According to a third aspect of the invention, the heating temperature of the heating pan is detected by a temperature sensor in contact with the bottom surface of the heating pan, and the heating power of the excitation high-frequency power source in the first electromagnetic induction heater is adjusted based on the output electric signal. It is characterized by.

  Further, in claim 4, the heating temperature of the heating fin in the steam generator is detected by a non-contact temperature sensor, and the heating power of the excitation high-frequency power source in the second electromagnetic induction heater is adjusted based on the output electric signal. It is characterized by that.

  According to the said structure of Claim 1, the heating pan in the state by which to-be-cooked objects, such as a hamburger, a steak, and a goose are placed, is heated with a 1st electromagnetic induction heater from the downward direction (back side), The heating pan Oven cooking can be performed in which the bottom surface of the object to be cooked is moderately burnt by the conduction heat from the oven.

  In addition, as a process of electromagnetic induction heating from the lower side (back side) of such a heating pan, the superheated steam generated from the steam generator built in the ceiling surface of the cooking chamber is converted into the sirocco fan and the baffle plate. Due to the function of convection and circulation through the entire interior of the cooking chamber, the food to be cooked on the heating pan is also baked from above (front side) by convection heat without uneven temperature of the superheated steam. Therefore, a unique flavor, aroma, and moisture (steam) for each food item can be obtained in a juicy and soft volume-enriched cooking state that can be cooked quickly and efficiently, especially in families. It will be significantly beneficial for restaurants and convenience stores.

  Further, the steam generator is installed in a relational state that becomes the ceiling surface of the cooking chamber, and the heating fin of the heating plate is heated from above by the second electromagnetic induction heater, and water is supplied to the heated heating fin. Since water is projected by the spray nozzle of the pipe and superheated steam is generated in the cooking chamber, for example, a water storage tank installed outside the cooking chamber is heated by a gas burner and generated from that water storage. Compared to a configuration in which the steam is introduced into the inside of the cooking chamber, the necessary equipment can be remarkably simplified.

  In particular, if the configuration of claim 2 is employed, a large number of heating fins hang down integrally from the heating plate of the steam generator as viewed from below as an overall radial symmetric arrangement type or parallel arrangement type. By increasing the heating surface area, a large amount of superheated steam can be instantly generated inside the cooking chamber, and the water supply valves of each water supply pipe are automatically opened and closed and controlled from the spray nozzle of the water supply pipe. Since water is projected, there is no risk of hindering the heating temperature control as the target temperature in the cooking chamber is unnecessarily lowered, and there is also an effect that it is easy to respond to the size and type of the object to be cooked is there.

  Furthermore, if the structure of Claim 3 is employ | adopted, according to the magnitude | size, kind, etc. of a heating pan and the to-be-cooked object mounted on this, the heating temperature of the to-be-cooked object and the cooking object are made high or It can be adjusted to a low level, and there is an effect that can prevent an excessive burning failure of the object to be cooked.

  On the other hand, if the structure of Claim 4 is employ | adopted, according to the magnitude | size, the kind, etc. of the said to-be-cooked object, the target temperature in a cooking chamber can be adjusted high or low, and the desired cooking by the to-be-cooked object There is an effect to obtain the state.

It is a front view of the composite heat cooking machine for business use concerning the present invention. FIG. 2 is a sectional view taken along line 2-2 of FIG. FIG. 3 is a sectional view taken along line 3-3 in FIG. 2. FIG. 4 is a sectional view taken along line 4-4 of FIG. FIG. 5 is a sectional view taken along line 5-5 of FIG. FIG. 6 is a sectional view taken along line 6-6 of FIG. FIG. 7 is a cross-sectional view taken along line 7-7 in FIG. 1. FIG. 8 is a cross-sectional view taken along line 8-8 in FIG. 1.

  Hereinafter, based on the illustrated embodiment, the specific configuration of the present invention will be described in detail. FIGS. 1 to 8 show various cooked items (M) such as hamburger, steak, shumai, gyoza placed on a heating dish (10). In contrast, the convection heat of the steam supplied from above (front side) by the steam generator (S) and the conduction heat given from below (back side) by the first electromagnetic induction heater (H1) act simultaneously. This shows a cooking device, which has a mounting base (F) on the work floor and a cooking chamber (R) that is fixedly mounted on the top surface, and is suitable for restaurants such as family restaurants and convenience stores. For example, the width is about 700 mm × depth is about 720 mm × height is about 1500 mm.

  First, the mounting base (F) of the above-mentioned combined cooking device is integrated with a square shape in a plan view from an angle stainless steel material. However, as long as the upper surface of the opening is provided, a hollow bowl-shaped rectangular parallelepiped (box shape) is formed from a stainless steel plate. ) May be assembled. (11) is a caster with a brake that is pivotally supported at the corner of the mounting base (F), whereby the installation location can be changed. (12) is a horizontal partition plate installed at a midway height position in the frame of the mounting base (F), and an excitation high frequency power source (heating inverter) for the first electromagnetic induction heater (H1) is provided on the upper surface of the partition plate. ) (13) is mounted.

  In addition, the first electromagnetic induction heater (H1) is an entire unit body as shown in FIGS. 2, 3, 7 and 8, and is approximately the size of a heating pan (10) from a single copper wire (Litz wire). The electromagnetic induction heating coil (14) circulated in a corresponding square or circular spiral state and the center of the central heating coil portion (14a) having a relatively small winding diameter in the electromagnetic induction heating coil (14) are vertically penetrated. Since it takes charge of the ferromagnetic core shaft (15) and the peripheral heating coil portion (14b) having a relatively large winding diameter, a plurality of coil receivers (16 ) And a common horizontal base plate (17) supporting the plurality of coil receiving bowls (16) and one core shaft (15), and the base plate (17) is a cooking chamber (R). Multiple hanger bolts (18 And fixed through a nut (19) is suspended freely adjust the installation height (vertically movably). However, instead of suspending the base plate (17) from the bottom peripheral portion of the cooking chamber (R), the base plate (17) may be supported and fixed to the horizontal partition plate (12) of the mounting base (F). Of course it is good.

  In any case, the electromagnetic induction heating coil (14) and the core shaft (15) of the first electromagnetic induction heater (H1) are first electromagnetic induction heating secured at the center of the bottom surface of the cooking chamber (R). The heating pan (10) in the cooking chamber (R) is heated from below (back side) through the dexterous escape opening (20). More specifically, the center heating coil portion (14a) of the electromagnetic induction heating coil (14) is coupled with the concentrated penetration of magnetic flux by the core shaft (15), and the corresponding bottom surface in the heating pan (10). While the central heating part is shared, the peripheral heating coil part (14b) of the electromagnetic induction heating coil (14) also shares the corresponding bottom peripheral part heating in the heating dish (10), and the heating dish (10 ) And the entire bottom surface of the object to be cooked (M) can be heated quickly and uniformly.

  Although the heating pan (10) of the illustrated embodiment is made of magnetic iron, it may be given conductivity by spraying a heat generating film (not shown) such as iron powder on its flat bottom surface. As long as it has, the ferritic stainless steel and copper, the clad material of iron and aluminum, the clad material of aluminum and stainless steel, etc. can also be employ | adopted as a material of the said heating pan (10). In any case, as soon as the cooking object (M) can be cooked, such a heating dish (10) is provided to the table with the cooking object (M) placed thereon.

  Further, the core shaft (15) of the magnetic body is made of prismatic or cylindrical ferrite having a constant thickness, and the central heating coil portion (14a) of the electromagnetic induction heating coil (14) is wound around the core shaft (15). It is in. Therefore, the magnetic flux generated by the high-frequency current flowing through the central heating coil portion (14a) penetrates from the core shaft (ferrite core) (15) into the heating pan (10), and the bottom surface of the heating pan (10). The central part can be heated immediately without loss.

  Furthermore, the coil receiving rod (16) is three-dimensionally bent from a stainless steel rod, aluminum rod or other non-magnetic metal material having a constant thickness into a substantially inverted L shape as shown in FIGS. The electromagnetic induction heating coil (14) is supported and fixed to the horizontal armrest portion (16a), and the vertical leg flange portion (16b) is fixed to the base plate (17) via a fixing nut (21). Attached. The fixing nut (21) is made of a nonmagnetic material such as aluminum or stainless steel, like the hanger bolt (18) and the fixing nut (19). The base plate (17) is made of a non-magnetic aluminum plate, stainless steel plate or the like that can reflect the magnetic flux in order to block the magnetic flux downward from the core shaft (15).

  In addition, an electrically insulating tube such as glass fiber that is attached to and integrated with the metal material of the coil receiver (16), an electrically insulating binding string that has an electromagnetic induction heating coil (14) attached to the metal material, and the like. The illustration is omitted.

  In any case, the connection terminals (22) at both ends of the electromagnetic induction heating coil (14) are connected to the output terminal of the excitation high-frequency power source (heating inverter) (13), and the high-frequency power source (13 ) To the electromagnetic induction heating coil (14) to generate a magnetic flux interlinking with the heating pan (10), an eddy current flows on the bottom surface of the heating pan (10), and Joule heat Thus, the heating dish (10) generates heat, and the cooked food (M) can be efficiently cooked from below (back side) by the conduction heat.

  (23) is a thermoelectric thermometer, a resistance thermometer, and other contact type temperature sensors that contact the bottom surface of the heating pan (10) to detect the heat generation temperature, and the first electromagnetic induction heating coil (14) Are attached and fixed to the base plate (17) as a positional relationship between adjacent central heating coil portions (14a) and peripheral heating coil portions (14b).

  The contact-type temperature sensor (23) adjusts the heating power of the high-frequency power source (heating inverter) (13) based on the output electric signal obtained by detecting the current heat generation temperature of the heating pan (10). (10) is not overheated higher than the preset target temperature, and the food (M) to be cooked is not burnt.

  Next, the cooking chamber (R) is formed into a rectangular parallelepiped or cube having a double structure as shown in FIGS. 1 to 8 from the outer casing (25) as well as the inner casing (24) of the stainless steel plate. A thick heat insulating material (26) is filled in between. (27) is the front (front) opening / closing door of the cooking chamber (R), (28) and (29) are its hinges and handles, and (30) is an inspection through which the inside of the cooking chamber (R) is seen through the opening / closing door (27). It is a window.

  As described above, the first electromagnetic induction heater outlet (20) is opened at the center of the bottom surface of the cooking chamber (R), but the bottom insulating plate (31) covering the outlet (20) is provided. It is attached and fixed in a mounted state from above on the bottom peripheral portion of the cooking chamber (R). On the other hand, a second electromagnetic induction heater escape port (32) is opened at the center of the ceiling surface of the cooking chamber (R), and a ceiling insulating plate (33) covering the escape port (32) is provided. It is attached and fixed in a stretched state from below to the periphery of the ceiling surface of the cooking chamber (R). The bottom insulating plate (31) and the ceiling insulating plate (33) may be any non-magnetic material, and it is particularly preferable to use ceramic or other heat-resistant materials for any of them.

  (34) is a horizontal heating plate fixed in a superposed state from below to the ceiling insulating plate (33) of the cooking cabinet (R), and preferably a magnetic iron plate forming a back layer and a non-surface layer. It consists of a clad material with a magnetic aluminum plate or stainless steel plate, and is given electrical conductivity. Moreover, in order to increase the heating surface area of the aluminum plate or stainless steel plate of the heating plate (34), a large number of heating fins (34a) also made of aluminum plate or stainless steel plate are viewed from below (bottom surface) as shown in FIG. It is extruded into such a parallel array mold, or is fixedly integrated with the radially symmetrical array mold, and in any case, it is in a state of hanging from the heating plate (34).

  Further, (H2) is a second electromagnetic induction heater serving as a heating source for the heating plate (34), and a spiral electromagnetic induction heating coil (35) positioned correspondingly above the heating plate (34); The coil hanger plate (36) for holding and fixing the coil hanger plate (36) and a common hanger plate (37) for suspending the coil hanger plate (36), the horizontal hanger plate (37) serving as the cooking chamber. It is attached to the periphery of the ceiling surface of (R) via a plurality of support bolts (38) and fixing nuts (39) so that the installation height can be adjusted (movable up and down).

  In that case, the coil receiving rod (36) of the second electromagnetic induction heater (H2) is folded and formed into an L-shape facing the one of the first electromagnetic induction heater (H1) as shown in FIGS. In addition, the vertical leg portion (36b) rising from the horizontal arm portion (36a) is attached to the hanger plate (37) by the fixing nut (40). Both ends of the electromagnetic induction heating coil (35) wound from a single copper wire (Litz wire) are energized with a high frequency power source for excitation (heating inverter) (41) mounted on the hanger plate (37). It is connected to the output terminal. The heating temperature of the heating fin (34a) itself is, for example, about 400 ° C. to about 500 ° C.

  (42) is a plurality of water supply pipes that are introduced and piped across the inner casing (24) and outer casing (25) of the cooking chamber (R) toward the heating fins (34a) of the heating plate (34). Water is projected from the spray nozzle (43) attached to the tip of each water supply pipe (42) to the heating fin (34a) of the heating plate (34) so that a large amount of steam can be generated instantaneously. It has become.

  That is, through the electromagnetic induction heating coil (35) of the second electromagnetic induction heater (H2), and thereby the second electromagnetic induction heater relief opening (32) opening in the center of the ceiling surface of the cooking chamber (R), A steam generator (S) is formed from a heating plate (34) heated from above (back side) and a spray nozzle (43) for projecting water onto the heating fin (34a) of the heating plate (34). And the steam generator (S) is built in the position used as the ceiling surface of a cooking chamber (R).

  In the case of the illustrated embodiment, a total of four water supply pipes (42) and four spray nozzles (43) at the tip thereof are provided, and as shown in FIG. 5, the entire radial symmetrical distribution type is applied to the four corners of the cooking chamber (R). However, water can be evenly projected in the radial symmetry direction from the water supply pipe (42) with one spray nozzle (43) introduced and piped into the central part of the cooking chamber (R). You may decide to. (44) is a water supply valve (opening / closing electromagnetic valve) inserted in the middle of each water supply pipe (42), and is automatically opened and closed by a timer. The proximal end of the water supply pipe (42) is connected to a water purifier (not shown) of the water supply.

  Further, (45) is a non-contact temperature sensor for detecting the heating temperature of the heating fin (34a) in the steam generator (S), and is inserted and fixed from the back of the cooking cabinet (R) into the introduction state. Thus, the current heating temperature of the heating fin (34a) is detected, and the heating power of the high frequency power source (inverter for overheating) (41) is adjusted based on the output electric signal, and the internal temperature is set in advance. The temperature does not overheat above the target temperature, and can be kept constant at about 240 ° C., for example, within a range of about 220 ° C. to about 300 ° C., for example.

  (46) is a sirocco fan facing directly below the heating plate (34) forming the steam generator (S), and (47) is a fan driving motor for the center of the hanger plate (37). The sirocco fan (46), which is mounted in a fixed state on the part and is driven to rotate around the vertical axis, generates an air flow inside the cooking chamber (R) and is generated by the steam generator (S). The superheated steam is forcibly convected and circulated as shown by arrows (A) in FIGS. Incidentally, the rotational speed of the sirocco fan (46) is about 1 to 3 times per second. The rotation operation of the sirocco fan (46) can also be stopped by a timer.

  Further, (48) is a baffle plate installed inside the cooking cabinet (R) so as to divide the sirocco fan (46) directly below, so as to be horizontally divided, and is made of stainless steel wire mesh, punching metal, ceramics. The other ventilation holes (49) are made of a porous body having an opening distribution, diffuse the superheated steam generated by the steam generator (S), and together with the sirocco fan (46), the cooking chamber (R) Uniform convection and circulation throughout the interior of the hood prevents temperature variations. Reference numeral (50) denotes a top cover of the cooking cabinet (R), which includes the second electromagnetic induction heater (H2), its hanger plate (37), a high frequency power source (41), a sirocco fan drive motor (47), and the like. It is covered.

  In the case of operating the above-described combined heat cooking machine for business and cooking the food to be cooked (for example, hamburger) (M) desired by the customer, the front door (27) of the cooking chamber (R) is opened. The heating pan (10) in a state where it is opened and the object (M) is placed is inserted and set on the bottom insulating plate (31) in the cooking cabinet (R).

  Then, a high frequency current is supplied from the exciting high frequency power source (13) to the electromagnetic induction heating coil (14) of the first electromagnetic induction heater (H1), which is a heating source of the heating pan (10), and the heating pan is heated. (10) is heated from below (back side), the cooking object (M) is baked by the conduction heat from the heating dish (10), and oven cooking is performed in which the bottom of the cooking object (M) is moderately burnt. .

  On the other hand, the heating fins (34a) of the heating plate (34) forming the steam generator (S) on the ceiling surface of the cooking chamber (R) as the simultaneous progress with the oven cooking performed from the lower side (back side). The second electromagnetic induction heater (H2) is also heated by the electromagnetic induction heating coil (35), and water is automatically and intermittently projected onto the heating fin (34a) from the spray nozzle (43) of the water supply pipe (42). And instantly generate a large amount of superheated steam.

  In addition, during that time, the sirocco fan (46) is slowly rotated, and in combination with the diffusion action in the baffle plate (48), the superheated steam is removed from the cooking chamber (as shown by the arrows (A) in FIGS. R) is uniformly convected and circulated throughout the interior of R), and the food (M) is baked from above (front side) by the convective heat of the superheated steam.

  Then, since the to-be-cooked object (M) placed on the heating pan (10) is cooked simultaneously from the vertical direction (both front and back sides), the entire interior can be quickly cooked in a short time. Is provided to the dining table of the customer together with the heating dish (10). As a result, it is particularly suitable for family restaurants and convenience stores.

  Furthermore, the cooked food (M) placed on the heating pan (10) is oven-cooked as a baked state with a moderate burn due to conduction heat from below (back side), and at the same time upward ( Because the convection heat of the superheated steam is baked without temperature unevenness from the front side), a cooking state rich in juiciness and tightness with the original flavor, aroma, and moisture (steam) contained inside can be obtained.

(10) · Heating pan (11) · Caster (12) · Partition plate (13) (41) · High frequency power supply (14) (35) · Electromagnetic induction heating coil (14a) · Central heating coil (14b) · Peripheral Heating coil (15), core shaft (16), (36), coil holder (16a) (36a), armrest (16b) (36b), leg collar (17), base plate (18), hanger Bolt (19) (21) (39) (40) ・ Fixing nut (20) (32) ・ Release port for electromagnetic induction heater (22) ・ Connection terminal (23) ・ Temperature sensor (24) ・ Inner housing (25) -Outer casing (26)-Heat insulation material (27)-Front door (28)-Hinge (29)-Handle (30)-Inspection window (31)-Bottom insulation plate (33)-Ceiling insulation plate (34)- Heating plate (34a), Heating fin (37), Hanger plate ( 8) Support bolt (42) Water pipe (43) Spray nozzle (44) Water valve (45) Temperature sensor (46) Sirocco fan (47) Fan drive motor (48) Baffle plate (49) ) ・ Vents (50) ・ Top cover (F) ・ Mounting base (H1) ・ First electromagnetic induction heater (H2) ・ Second electromagnetic induction heater (M) ・ Cooked food (R) ・ Cooking room ( S) Steam generator

Claims (4)

A mounting table having a built-in first electromagnetic induction heater for electromagnetically heating the cooking dish from below;
A cooking cabinet with a front door that is fixedly mounted on the mounting base;
A heating plate with a heating fin that is electromagnetically heated from above by a second electromagnetic induction heater, and one or more spray nozzles that project water onto the heating fin of the heating plate, the ceiling surface of the cooking chamber A steam generator installed to be
In order to diffuse the superheated steam generated from the heating fin of the steam generator to the entire interior of the cooking chamber, a baffle plate of a porous body erected at a position below the heating fin,
Similarly, in order to forcibly convection and circulate the superheated steam to the entire inside of the cooking chamber, the heating fin of the steam generator and a sirocco fan installed between the upper and lower sides of the baffle plate,
The hamburger, steak, gyoza, shumai and other cooked items placed on the heating pan are given conduction heat by the first electromagnetic induction heater from below, and at the same time, the convection heat of the superheated steam is generated from above by a sirocco fan. A combined cooking machine for business use characterized by being cooked by heating. While a large number of heating fins are drooped integrally from the heating plate of the steam generator as an overall radial symmetric arrangement type or parallel arrangement type in bottom view,
While introducing one or more of the water supply pipes attached with the spray nozzles toward the heating fins of the heating plate from the outside of the cooking chamber,
2. The commercial combined heating cooker according to claim 1, wherein the water supply valve inserted and installed in the middle of each of the water supply pipes is automatically and intermittently controlled to open and close.   The heating temperature of the heating dish is detected by a temperature sensor in contact with the bottom surface of the heating dish, and the heating power of the exciting high-frequency power source in the first electromagnetic induction heater is adjusted based on the output electric signal. The commercial heating cooker according to claim 1.   The heating temperature of the heating fin in the steam generator is detected by a non-contact temperature sensor, and the heating power of the exciting high frequency power source in the second electromagnetic induction heater is adjusted based on the output electric signal. Item 1. A combined heating cooker for business use according to Item 1.

Images