JP7063728B2 - Cooking equipment and cooking method - Google Patents

Description

The present invention relates to a cooking apparatus for cooking food by injecting a hot fluid in a heating chamber, and a cooking method.

Conventionally, in order to cope with various cooking methods of foods, ingenuity has been made for cooking under the cooking conditions (conditions for heating the foods) suitable for each food. In a commercial cooking apparatus, when cooking food under cooking conditions suitable for each food, the flow rate and temperature of a hot fluid, for example, superheated steam, ejected from a nozzle to the food are controlled.

In the superheated steam heat treatment apparatus described in the second embodiment of Patent Document 1, a plurality of nozzles are arranged above and below a conveyor (transporting means) for transporting an article such as food, and along a food transporting direction. Has been done. The plurality of nozzles are connected to an air supply means such as a blower, and are provided at the end of an exhaust passage branched by a branch portion. Further, a flow rate adjusting means is provided on the downstream side of the branch portion of the exhaust passage, and the flow rate of the superheated steam injected from each nozzle is adjusted by the flow rate adjusting means.

Japanese Unexamined Patent Publication No. 2013-148285

In the second embodiment of Patent Document 1, a branch portion for branching an exhaust passage is provided on the downstream side of an air supply means such as a blower, and the branch portion is connected to a plurality of nozzles. Further, a flow rate adjusting means is provided on the downstream side of the branch portion, and the flow rate of the superheated steam injected from each nozzle is adjusted by the flow rate adjusting means. That is, the branch portion and the flow rate adjusting means are provided separately. Therefore, there is a problem that the configuration of the device becomes complicated and the size of the device body becomes large.

Further, it is necessary to provide the flow rate adjusting means by the amount of the exhaust passage branched by the branching portion, and the number of the flow rate adjusting means increases and the configuration of the device becomes complicated. Further, since it is necessary to adjust each flow rate adjusting means, there is a problem that the work of adjusting the flow rate becomes complicated.

The present invention provides a cooking apparatus and a cooking method capable of adjusting the flow rate of a hot fluid sprayed on a food and cooking under cooking conditions suitable for each food while simplifying the configuration. The purpose.

The cooking apparatus according to the present invention for achieving the above object is
A cooking device that heats and cooks food that is transported in one direction by a transport unit in a heating chamber by injecting a hot fluid.
A nozzle portion having an injection port for injecting a thermal fluid toward the food transported by the transport unit, and a nozzle portion.
Discharging means for discharging the thermal fluid to the nozzle portion and
A branch duct for branching the thermal fluid flowing from the inflow opening into the first branch port and the second branch port, and
Equipped with
The discharge means is composed of at least a first blower and a second blower.
The first branch port of the branch duct is connected to the first blower, and the second branch port of the branch duct is connected to the second blower.
It is characterized in that a flow rate adjusting means for adjusting the flow rate of the thermal fluid sucked by each of the first blower and the second blower is arranged inside the branch duct.

Further, the cooking method according to the present invention is
The inflowing fluid is branched into the first blower and the second blower by a branch duct that branches the fluid that has flowed into the first blower and the second blower from the inflow opening, and the inside of the branch duct. It has a flow rate adjusting step for adjusting the branching ratio of the flow rate of the fluid branched and sucked into the first blower and the second blower by adjusting the position of the flow rate adjusting means arranged in.
The thermal fluid flowing in from the inflow opening of the branch duct is branched into the first blower and the second blower and sucked at the branching ratio adjusted in the flow rate adjusting step, and the first blower and the first blower are sucked. It is characterized by having a cooking step of heating and cooking the food transported by the transport unit in the heating chamber by injecting the heat fluid discharged from the blower of No. 2 from a nozzle portion provided in the heating chamber. be.

According to the cooking apparatus of the present invention, it is possible to adjust the flow rate of the thermal fluid jetted to the food while simplifying the configuration, and to cook under the cooking conditions suitable for each food. Further, according to the cooking method of the present invention, it is possible to adjust the flow rate of the thermal fluid sprayed on the food before cooking the food, and to cook under the cooking conditions suitable for each food.

The front side perspective view which shows the structure of the cooking apparatus which concerns on Embodiment 1 of this invention. The rear side perspective view which shows the structure of the said cooking apparatus. The block diagram which shows the structure of the gas system and the combustion system which comprises the said cooking apparatus. A perspective view of the cooking device from below. The block diagram which shows the structure of a thermo-fluid supply system. The front side perspective view which shows the structure of a heating chamber. The front side perspective view which shows the structure of the upper nozzle part. FIG. 6 is a side sectional view showing a configuration of an upper nozzle portion at the position of the line AA in FIG. 7 and a lower nozzle portion at the position of the second discharge port. The front view which shows the outline of a heating chamber. From the rear side perspective view which shows the structure of the said cooking apparatus, the perspective view which omitted the illustration of the 2nd duct and the control panel. The block diagram which shows the flow of a thermal fluid in the said cooking apparatus. The schematic perspective view which shows the structure of a branch duct. It is a top sectional view showing the structure of a branch duct, in which (a) the first inflow opening and the second inflow opening are substantially equal, and (b) the first inflow opening is smaller than the second inflow opening. (C) A state in which the first inflow opening is made larger than the second inflow opening. A block diagram showing the configuration of the drainage system. (A) A perspective view showing the configuration of the cooking apparatus according to the second embodiment of the present invention, and (b) an external view of the connecting unit. It is a top view which shows the arrangement example when a plurality of the said cooking apparatus are arranged, (a) is the state of parallel arrangement, (b) is the state which further arranged in parallel. (A) (b) is a schematic block diagram showing the arrangement of the discharge part constituting the cooking apparatus according to the modification 1. The schematic perspective view which shows the structure of the damper part which concerns on the said modification 1. (A) (b) is a schematic block diagram showing the arrangement of a discharge part and a nozzle part constituting the cooking apparatus according to the modification 2. The front view which shows the outline of the heating chamber of the cooking apparatus which concerns on modification 3 of this invention. (A) is a front side perspective view showing the configuration of the upper nozzle portion in the cooking apparatus, and (b) shows the engagement state between the support rod and the engaging portion in the upper nozzle portion shown in (a). Side sectional view. The front side perspective view which shows the structure of the lower nozzle part in the said cooking apparatus. A side sectional view showing the configuration of the upper nozzle portion at the position of the line BB in FIG. 21 (a) and the lower nozzle portion at the position of the line CC of FIG. 22. Top sectional view showing an outline of a heating chamber at the position of line EE in FIG. 23. (A) is a front sectional view showing an outline of a heating chamber at the position of line FF in FIG. 24, and (b) is a front sectional view showing one configuration of an upper nozzle portion in (a).

The invention according to claim 1 of the present invention
A cooking device that heats and cooks food that is transported in one direction by a transport unit in a heating chamber by injecting a hot fluid.
A nozzle portion having an injection port for injecting a thermal fluid toward the food transported by the transport unit, and a nozzle portion.
Discharging means for discharging the thermal fluid to the nozzle portion and
A branch duct for branching the thermal fluid flowing from the inflow opening into the first branch port and the second branch port,
Equipped with
The discharge means is composed of at least a first blower and a second blower.
The first branch port of the branch duct is connected to the first blower, and the second branch port of the branch duct is connected to the second blower.
The cooking apparatus is characterized in that a flow rate adjusting means for adjusting the flow rate of the thermal fluid sucked by each of the first blower and the second blower is arranged inside the branch duct.

According to this cooking device, the flow rate of the heat fluid sucked by each of the plurality of blowers by the flow rate adjusting means is branched while the heat fluid sucked into each of the plurality of blowers is branched by the branch duct provided with the flow rate adjusting means inside. To adjust. This makes it possible to adjust the flow rate of the thermal fluid jetted onto the food while simplifying the configuration, and to cook under the cooking conditions suitable for each food.

The invention according to claim 2 of the present invention is the invention according to claim 1.
The nozzle part is composed of a plurality of nozzle parts.
The thermal fluid discharged by the first blower is jetted from at least one of the plurality of nozzle portions.
It is a cooking apparatus characterized by injecting a thermal fluid discharged by a second blower from at least one of the plurality of nozzles.

As a result, the flow rate of the thermal fluid jetted from each of the plurality of nozzles can be adjusted, and cooking can be performed under cooking conditions suitable for each food.

The invention according to claim 3 of the present invention is the invention according to claim 2.
The first branch port and the second branch port provided in the branch duct are arranged substantially opposite to each other, and the flow rate adjusting means is provided between the first branch port and the second branch port arranged substantially opposite to each other.
The heat fluid flowing in from the inflow opening is branched into the first branch port and the second branch port by the flow rate adjusting means, and flows into the first branch port and the second branch port. It is a cooking device characterized by adjusting the flow rate of the heat fluid to be heated.

As a result, the flow rate adjusting means is arranged between the first blower and the second blower, and the flow rate of the thermal fluid sucked into each of the first blower and the second blower can be increased while simplifying the configuration. Can be adjusted.

The invention according to claim 4 of the present invention is the invention according to claim 2 or 3.
The cooking device is characterized in that at least one of the distances through which the thermal fluid flows from the ejection means to the plurality of nozzles is different from the other distances.

As a result, regardless of the structure of the cooking device, the degree of freedom in arranging the plurality of nozzles for the plurality of blowers is increased, and the degree of freedom in designing the cooking device can be increased.

The invention according to claim 5 of the present invention is the invention according to any one of claims 1 to 4.
It is equipped with an inverter that controls the rotation speed by adjusting the operating frequency of at least one of the first blower and the second blower.
The cooking apparatus is characterized in that the rotation speed of at least one of the blowers is controlled within the range in which the thermal fluid is discharged from both the first blower and the second blower at a positive pressure. It is a thing.

As a result, in addition to adjusting the flow rate by the flow rate adjusting means, the flow rate of the thermal fluid discharged from each of the plurality of blowers is adjusted by adjusting the operating frequency to control the rotation speed, thereby injecting heat from the nozzle portion. By adjusting the flow rate of the fluid, it is possible to cook under a wider variety of cooking conditions suitable for a wider variety of foods.

The invention according to claim 6 of the present invention
The inflowing fluid is branched into the first blower and the second blower by a branch duct that branches the fluid that has flowed into the first blower and the second blower from the inflow opening, and the inside of the branch duct. It has a flow rate adjusting step for adjusting the branching ratio of the flow rate of the fluid branched and sucked into the first blower and the second blower by adjusting the position of the flow rate adjusting means arranged in.
The thermal fluid flowing in from the inflow opening of the branch duct is branched into the first blower and the second blower and sucked at the branching ratio adjusted in the flow rate adjusting step, and the first blower and the first blower are sucked. The cooking step is characterized by having a cooking step of heating and cooking the food transported by the transport unit in the heating chamber by injecting the heat fluid discharged from the blower of No. 2 from a nozzle portion provided in the heating chamber. It is a method.

According to this cooking method, the flow rate adjusting means is provided inside and the flow rate of the hot fluid sucked by each of the plurality of blowers is adjusted in the flow rate adjusting step performed before the cooking step by the branch duct having a simplified configuration. As a result, it is possible to cook under the cooking conditions suitable for each food immediately after the start of the cooking step.

The invention according to claim 7 of the present invention is the invention according to claim 6.
In the cooking step, the flow rate of injecting the hot fluid discharged from the first blower from at least one of the plurality of nozzles provided in the heating chamber and the plurality of hot fluids discharged from the second blower are described above. In the flow rate adjustment step, the flow rate of the fluid that is branched and sucked into the first blower and the second blower is branched so that the flow rate ejected from at least the other one in the nozzle portion is substantially equal to the flow rate. It is a cooking method characterized by adjusting the ratio.

As a result, the flow rates of the thermal fluids ejected from each of the plurality of nozzles can be adjusted to be substantially equal to each other, and can be used as a base for setting cooking conditions suitable for each food.

The invention according to claim 8 of the present invention is the invention according to claim 7.
Before cooking, the flow rate of the fluid or thermal fluid ejected from the plurality of nozzles is adjusted by controlling the rotation speed of at least one of the first blower and the second blower before the cooking step. It is a cooking method characterized by performing a preparation step.

As a result, in addition to adjusting the flow rate by the flow rate adjusting means in the flow rate adjustment step, the flow rate of the thermal fluid injected from the plurality of nozzles is adjusted by changing the rotation rate of the blower, which is suitable for a wider variety of foods. It can be cooked under a variety of cooking conditions.

The invention according to claim 9 of the present invention is the invention according to claim 8.
It is a cooking method characterized by performing a pre-cooking preparation step after performing a flow rate adjusting step.

As a result, the flow rate is adjusted by the flow rate adjusting means in the flow rate adjusting step, and then the flow rate of the thermal fluid injected from the plurality of nozzles is adjusted by changing the rotation rate of the blower, so that the flow rate is more diverse and suitable for a wider variety of foods. Food can be cooked under various cooking conditions.

The invention according to claim 10 of the present invention is the invention according to claim 8 or 9.
At least in the pre-cooking preparation step
It is characterized in that the rotation speed of at least one of the first blower and the second blower is controlled within the range in which the thermal fluid is discharged from both the first blower and the second blower with a positive pressure. It is a cooking method.

As a result, in addition to adjusting the flow rate by the flow rate adjusting means, the flow rate of the thermal fluid injected from the nozzle portion is adjusted by adjusting the flow rate by controlling the rotation speed of the blower, which is more suitable for a wider variety of foods. Food can be cooked under various cooking conditions.

The invention according to claim 11 of the present invention is the invention according to any one of claims 6 to 10.
In the flow rate adjusting step, the cooking method is characterized in that the fluid sucked by each of the first blower and the second blower is room temperature air.

This makes it possible to reduce the amount of heat energy used to generate the thermal fluid up to the cooking step.

(Embodiment 1)
(Overview of cooking equipment)
First, the cooking apparatus according to the first embodiment of the present invention will be described with reference to FIGS. 1 to 14. In this embodiment, the cooking apparatus in the case of injecting a hot fluid onto food and cooking by using one cooking apparatus will be described. Further, in the second embodiment, the first modification, the second modification, and the third modification described later including the present embodiment, the case where superheated steam is used as the thermal fluid used for heating the food will be described as an example. The details of the thermal fluid will be described later.

As shown in FIGS. 1 and 2, the cooking apparatus 1 has an upper outer shell 2 located at the upper part of a substantially rectangular base frame 4 and a lower outer shell 3 located at the lower part of the base frame 4. Further, the lower outer shell 3 is composed of a pedestal portion that supports the base frame 4 and a base portion (unsigned) on which the combustion system 20 and the like, which will be described later, are placed.

The upper outer shell 2 is provided with a heat fluid supply system 40 (see FIG. 5) for supplying saturated steam, which is a source of superheated steam, to the cooking device 1 from the outside, and a transport unit 90 (see FIG. 6 and the like) for food. It is provided with a heating chamber 70 for heating and cooking by injecting superheated steam while transporting, and a discharge unit 250 for discharging superheated steam to the heating chamber 70.

On the other hand, as shown in FIGS. 3 and 4, the lower outer shell 3 includes a gas system 10 and a combustion system 20 for generating combustion exhaust gas for heating saturated steam supplied from the outside to the cooking apparatus 1. It is provided with a heating means 28 for heating saturated steam by combustion exhaust to obtain superheated steam.

Further, a thermal fluid flow system 200 for circulating and flowing the thermal fluid over the upper outer shell 2 and the lower outer shell 3, and a drainage system 300 for draining drainage and the like generated in the cooking apparatus 1 (see FIG. 14). To prepare for.

As shown in FIG. 3, the gas system 10 adjusts the combustion gas to a predetermined pressure from an external gas supply source and supplies it to the combustion system 20. The combustion system 20 generates combustion exhaust by burning the combustion gas adjusted to a predetermined pressure in the gas system 10 by the combustion burner 21, and is described later in the heating means 28 constituting the combustion system 20. The saturated steam flowing in the thermal fluid flow system 200 and the combustion exhaust are heat-exchanged to heat the saturated steam to generate superheated steam having a predetermined temperature.

As shown in FIG. 5, the heat fluid supply system 40 includes, for example, a blow system 50 for discharging drains and the like in the steam supply pipe P connecting the external boiler provided on the facility side and the heat fluid supply system 40. It is composed of a supply system 60 that removes drains and the like contained in saturated steam used for cooking, adjusts the pressure to a predetermined pressure, and supplies it to the cooking apparatus 1.

As shown in FIG. 6, the heating chamber 70 has a long shape along one horizontal direction (left-right direction described later), and is arranged on the front side of the upper outer shell 2 of the cooking apparatus 1. (See FIG. 1). The heating chamber 70 has a transport unit 90 for carrying in, carrying out, and transporting food in the heating chamber 70, and the transport unit 90 transports food in the food transport direction D (FIG. FIG. 11). FIG. 6 shows a state in which the door 80 provided on the front side of the heating chamber 70 is opened so that the inside of the heating chamber 70 can be seen.

The heating chamber 70 is provided on one end side of the food transport direction D of the transport unit 90, and is provided on the carry-in inlet 100 for carrying food from the outside into the heating chamber 70 and on the other end side of the food transport direction D of the transport unit 90. It has a carry-out port 110 for carrying out the food from the heating chamber 70 (see FIG. 1).

Further, as shown in FIG. 6, the heating chamber 70 is provided with a nozzle portion 120 for injecting a hot fluid for cooking food. The nozzle unit 120 is arranged above and below the transport unit 90, and is composed of an upper nozzle unit 130 and a lower nozzle unit 160, and injects superheated steam from above and below toward the food transported by the transport unit 90. .. Superheated steam is discharged to the nozzle unit 120 by the discharge unit 250 described in detail later.

As shown in FIGS. 2, 10, and 11, the thermo-fluid flow system 200 is provided with a steam supply unit 201 to which saturated steam is supplied from the thermo-fluid supply system 40 (not shown) and a heating means 28, and is overheated. It is composed of a duct-shaped heating unit 202 that heats steam to a predetermined temperature and a duct that connects the discharge unit 250 and the heating chamber 70, and is composed of an upper outer shell 2 and a lower portion on the back side of the cooking apparatus 1. It is arranged over the outer body 3 (see FIGS. 2 and 10). The ducts are a first duct (flow path) 210, a second duct (flow path) 220, a third duct (flow path) 230, and a fourth duct (flow), as will be described later with reference to FIG. Road) 240. FIG. 10 shows a state in which the second duct 220 is removed based on FIG. 2.

As shown in FIGS. 1, 2, and 10, the discharge unit 250 is arranged above the heating chamber 70, and is a first blower 251 and a first blower 251 which are a plurality of blowers for discharging superheated steam to the heating chamber 70. It has 2 blowers 252. Further, the discharge unit 250 has a branch duct 254 for branching and flowing superheated steam to each of the first blower 251 and the second blower 252, and the branch duct 254 has the first blower 251 and the second blower 251. It has a flow rate adjusting damper (flow rate adjusting means) 255 for adjusting the flow rate of superheated steam sucked into the blower 252. Details will be described later.

Further, as shown in FIG. 11, a hot fluid circulation system (unsigned) is configured by a discharge unit 250 through which the hot fluid circulates and flows, a hot fluid flow system 200, and a heating chamber 70.

As shown in FIG. 14, the drainage system 300 is provided with a separator 63 constituting the heat fluid supply system 40, a heat fluid flow system 200, a heating unit 202, a drain generated by the discharge unit 250, and the like in the lower outer shell 3. The first drainage recovery basin 301 and the second drainage recovery basin 302 are connected to each other by a metal flexible hose or the like so as to discharge the wastewater to the outside of the cooking apparatus 1. Further, a drainage pipe 320 in the refrigerator is provided on the bottom surface of the heating chamber 70, and is configured to discharge the drain generated in the heating chamber 70, the carry-in inlet 100, and the carry-out outlet 110 to the outside of the cooking apparatus 1.

As shown in FIGS. 1 and 2, the cooking apparatus 1 is formed separately from the cooking apparatus 1 and includes a control panel 400 for controlling the operation of various devices, and the control panel 400 is for cooking. The device 1 is electrically connected to a device that requires control.

(About thermal fluid)
The hot fluid for cooking food includes one or a mixture of superheated steam, saturated steam, and hot air.

The hot fluid may be supplied to the cooking device 1 from the outside, or may be generated inside the cooking device 1. When the hot fluid is supplied from the outside, the saturated steam generated by the external boiler as described above and the superheated steam generated by the external superheated steam generator are supplied to the cooking device 1.

When the hot fluid is generated internally, for example, the heated air (hot air) obtained by heating the air with the heating means 28 or the gas is burned with the combustion burner 21 provided in the heating cooking device 1. The obtained combustion exhaust (hot air), the saturated steam generated by the internal boiler provided in the heating cooking apparatus 1, or the superheated steam obtained by heating the saturated steam generated by the internal boiler with the heating means 28 is used as the thermal fluid. Used. However, in order to reduce the size of the cooking apparatus 1, it is preferable to provide an external boiler as in the present embodiment.

In the description of the present embodiment, as shown in FIG. 1, the door 80 side provided in the heating chamber 70 is the front side, the front side and the side facing each other across the heating chamber 70 are the back side, and the left side toward the door 80. The left side surface side, the right side is referred to as the right side surface side, the upper side is referred to as the upper surface side, and the lower side is referred to as the lower surface side. Further, the direction from the front side to the back side is referred to as a depth direction, the width direction from the left side surface side to the right side surface side is referred to as a left-right direction, and the direction from the lower surface side to the upper surface side is referred to as a height direction.

Next, the configuration of each device of the cooking device 1 will be specifically described.

(Structure of gas system and combustion system)
Here, referring to FIG. 3, the gas system 10 that sends the gas supplied from the outside to the combustion system 20 while adjusting the pressure, and the gas supplied by the gas system 10 are burned by the combustion burner 21 to the outside. The combustion system 20 that heats the saturated steam supplied from the boiler will be described.

The gas system 10 includes a micropressure gauge (pressure gauge) 11 that measures the gas pressure supplied from the outside in order from the gas supply source side, and an on-off valve (valve) 12 that controls the supply or shutoff of gas to the combustion system 20. A gas pressure switch 13 for detecting whether the gas pressure is at a predetermined gas pressure, a first gas electromagnetic valve (valve) 14, a control valve (valve) 15 for adjusting the gas supply amount, and the like. A second gas electromagnetic valve (valve) 16, a gas flow meter (flow meter) 17 that measures the gas flow rate by the orifice differential pressure, and a needle valve (valve) 18 for adjusting the reference gas flow rate. It is configured to have. Further, the gas pressure switch 13, the first gas solenoid valve 14, the control valve 15, the second gas solenoid valve 16, and the gas flow meter 17 are electrically connected to the control panel 400 (not shown).

In the combustion system 20, a combustion burner 21 for burning the gas supplied by the gas system 10, a combustion blower 22 for supplying air to the combustion burner 21, and air supplied by the combustion blower 22 have a predetermined pressure. The air pressure switch 23 for detecting whether the combustion is supplied by the combustion burner 21, the ignition transformer 24 for igniting the combustion burner 21, the UV sensor 25 for confirming the combustion in the combustion burner 21 with ultraviolet rays, and the combustion burner 21. It has a viewing window 26 for visually confirming combustion from the outside, and an exhaust stack 27 for discharging combustion exhaust to the outside of the cooking apparatus 1. Further, the combustion blower 22, the air pressure switch 23, the ignition transformer 24, and the UV sensor 25 are electrically connected to the control panel 400.

The combustion system 20 further has a heating means 28, and the heating means 28 is provided in the heating unit 202 constituting the heat fluid flow system 200 described later, and the combustion exhaust generated in the combustion system 20 is discharged from the exhaust stack 27. It is provided on the way to discharge to the outside. The heating unit 202 is a heat exchanger that indirectly exchanges heat between the combustion exhaust that flows to the exhaust stack 27 after combustion in the combustion burner 21 and the saturated water vapor that flows in the thermal fluid flow system 200. As a result, saturated steam is heated to generate superheated steam.

As shown in FIG. 4, the gas system 10 (not shown) and the combustion system 20 are in the lower outer shell 3 of the cooking apparatus 1 and in the space S1 (indicated by dots) covered with a decorative plate (not shown). Have been placed. Further, on the right side surface side of the space S1, a blower fan 30 for introducing outside air into the space S1 and cooling the inside of the space S1 is provided.

(Structure of heat fluid supply system)
Next, with reference to FIG. 5, the heat fluid supply system 40 for supplying the saturated steam generated by the external boiler to the cooking apparatus 1 will be described. The thermal fluid supply system 40 is branched into a blow system 50 and a supply system 60.

The blow system 50 is used when draining drain or the like in the steam pipe P connecting the external boiler and the heat fluid supply system 40. The blow system 50 includes a blow solenoid valve (valve) 51, a steam trap 52 provided in parallel with the blow solenoid valve 51 for discharging drain from saturated steam, and a blow system 50 for discharging drain and the like. It has a drainage pipe (unsigned).

The supply system 60 is used when the saturated steam supplied from the external boiler via the steam pipe P is adjusted to a predetermined pressure and steam amount and supplied to the steam supply unit 201. The supply system 60 sequentially supplies the saturated steam to the steam supply unit 201 side from the external boiler side, or stops the supply of the cooking electromagnetic valve (valve) 61, and determines whether the saturated steam is supplied at a predetermined pressure. A pressure switch 62 for detection, a separator 63 for discharging drain from saturated steam, and a pressure reducing valve (valve) for reducing the pressure to a predetermined pressure when the saturated steam fluctuates to a pressure higher than a predetermined pressure. 64, a pressure gauge 65 that detects the pressure of saturated steam, an electric two-way valve 66 for adjusting the amount of saturated steam supplied to the steam supply unit 201, and steam that dissipates saturated steam into the steam supply unit 201. It has a supply means 67 and supplies saturated steam supplied from an external boiler to the steam supply unit 201.

The steam supply means 67 is composed of a hollow steel pipe having a plurality of holes facing upward in the pipe length direction, one of which is closed and the other of which is detachably attached to the supply system 60 side. The steam supply means 67 is provided in the steam supply unit 201 described later, and the saturated steam supplied from the external boiler is dissipated from the steam supply means 67 into the steam supply unit 201.

The steam supply means 67 may not be a steel pipe, but may be a cylindrical sintered metal having one closed and the other detachably attached to the supply system 60 side. In this case, since saturated water vapor is dissipated from the fine gaps of the sintered metal, saturated water vapor can be dissipated substantially uniformly and efficiently from the entire circumference of the cylindrical sintered metal, which is preferable. Further, the saturated water vapor supplied from the supply system 60 can be dissipated while being filtered.

As a result, it is possible to supply saturated water vapor from which minute stains and scales that could not be completely removed by the supply system 60 have been removed.

Since the steam supply means 67 is detachably connected to the supply system 60, it can be removed and cleaned in the cleaning step described later.

Further, when a cylindrical sintered metal is used for the steam supply means 67, the sound generated when saturated steam is dissipated can be reduced as compared with the case where a steel pipe having a plurality of holes is used. , The operating noise of the cooking apparatus 1 can be reduced.

(Composition of heating chamber)
Next, the configuration of the heating chamber 70 for cooking food will be described with reference to FIGS. 1, 2, 6, 9, and 11.

As shown in FIGS. 1, 2 and 6, the heating chamber 70 is provided on the left side surface side of the heating chamber 70 and is an opening for carrying food to be cooked into the heating chamber 70. 100, a carry-out port 110 provided on the right side of the heating chamber 70 and an opening for carrying out the cooked food from the heating chamber 70, and a food loading / unloading and heating chamber 70 into the heating chamber 70. A transport unit 90 that transports food inside, a nozzle unit 120 that injects superheated steam onto food, and a circulation port that is an opening for recovering superheated steam in the heating chamber 70 for circulating superheated steam. It has 75 and a door 80 that opens and closes an opening (unsigned) on the front side of the heating chamber 70 by opening and closing.

Further, the covers 103 and 113, which are covers that prevent the superheated steam leaked from the carry-in inlet 100 and the carry-out port 110 from leaking to the kitchen, and the superheated steam leaked into the covers 103 and 113 are collected on the facility side. It has exhaust pipes 101, 111 and exhaust pipes 102, 112 that exhaust the outside air to the outside of the cooking apparatus 1 together with the outside air that is going to flow into the carry-in inlet 100 and the carry-out port 110 by sucking in with the hood or the like provided in the above.

As shown in FIGS. 6 and 11, the transport unit 90 penetrates in the left-right direction through the carry-in inlet 100 and the carry-out port 110 of the heating chamber 70, and has a cover 103 at the carry-in inlet 100 and a cover at the carry-out port 110. It is composed of an endless conveyor extending outward from 113. This endless conveyor is made of an endless metal formed by knitting a pair of sprockets (not shown) provided on the carry-in inlet 100 side and a pair of sprockets (not shown) provided on the carry-out port 110 side. It is constructed by suspending and attaching a net made of metal. Then, a shaft (not shown) inserted into the sprocket on the carry-out port 110 side is rotated by a drive source (not shown), and the outward path side of the transport unit 90 is driven from the carry-in port 100 side to the carry-out port 110 side.

The transport unit 90 may be a bar conveyor in which a pair of endless chains is suspended on each sprocket, and a metal or resin rod-shaped member is attached to the pair of endless chains. In that case, it suffices if the superheated steam jetted from below can be permeated like a net attached between a pair of endless chains.

On the outside of the carry-in port 100, there is a first cover (cover) 103 for recovering the superheated steam leaked to the outside from the carry-in port 100, and above the first cover 103 for exhausting the recovered superheated steam. A first exhaust pipe (exhaust pipe) 101 connected to the above is attached. The first cover 103 is provided so as to surround the carry-in entrance 100 and a part of the transport portion 90 protruding from the carry-in entrance 100. Further, the first cover 103 has a first exhaust pipe (exhaust pipe) 102 extending upward from the tubular first exhaust pipe 101 communicating from the inside.

Inside the first exhaust pipe 101, a grease filter (not shown) that filters the mist-like drip mixed with the superheated steam from the superheated steam is detachably provided. The mist-like drip will be described later.

On the outside of the carry-out port 110, there is a second cover (cover) 113 for recovering the superheated steam leaked to the outside from the carry-out port 110, and above the second cover 113 for exhausting the recovered superheated steam. A second exhaust pipe (exhaust pipe) 111 connected to the above is provided. The second cover 113 is provided so as to surround a part of the carry-out port 110 and the transport portion 90 protruding from the carry-out port 110, and further extends upward of the second exhaust pipe 111. It has (exhaust pipe) 112.

Inside the second exhaust pipe 111, a grease filter (not shown) that filters the mist-like drip mixed with the superheated steam from the superheated steam is detachably provided.

Above the cooking device 1, a hood (not shown) provided on the facility side so as to cover the first exhaust stack 102 and the second exhaust stack 112 is provided, and the first exhaust stack 102 and the second exhaust stack 102 and the second exhaust stack are provided. The superheated steam discharged from the cylinder 112 is recovered and exhausted from the hood to the outside of the facility by the exhaust equipment on the facility side.

The upper ends of the first exhaust stack 102 and the second exhaust stack 112 may be connected to the exhaust device on the facility side by a duct or the like. Further, a blower fan may be provided inside the first exhaust stack 102 and the second exhaust stack 112 to blow air toward the upper ends of the first exhaust stack 102 and the second exhaust stack 112.

As shown in FIG. 9, the back surface 71 of the heating chamber has a first opening for flowing the superheated steam discharged from the discharge portion 250, which will be described later, to the upper nozzle portion 130 constituting the nozzle portion 120. 72, and a second discharge port 73, which is an opening for flowing to the lower nozzle portion 160, are provided. The first discharge port 72 is provided on the carry-in inlet 100 side of the upper nozzle portion 130 at a position corresponding to the fitting portion 155 provided in the upper nozzle portion 130, which will be described later. Further, the second discharge port 73 is provided on the carry-out port 110 side of the lower nozzle portion 160 at a position corresponding to the fitting portion 185 provided in the lower nozzle portion 160, which will be described later.

As shown in FIG. 1, the top surface 74 of the heating chamber is an opening for circulating the superheated steam injected into the heating chamber 70 from the nozzle portion 120 again into the hot fluid flow system 200. A mouth 75 is provided. The circulation port 75 is provided so as to penetrate the top surface 74 of the heating chamber and communicates with the steam supply unit 201 via a grease filter (not shown). The thermo-fluid circulation system, which is the circulation path of superheated steam, will be described later.

As shown in FIG. 9, a gap G1 having a size through which superheated steam can pass is provided between the upper nozzle portion 130 and the top surface 74 of the heating chamber. Further, a gap G2 between the upper nozzle portion 130 and the inner surface of the heating chamber 70 on the carry-in inlet 100 side and a gap G3 between the upper nozzle portion 130 and the inner surface of the heating chamber 70 on the carry-out port 110 side are provided.

As shown in FIGS. 1 and 6, the heating chamber 70 has an opening (unsigned) provided on the front side and a door 80 that can open and close the opening. The door 80 is a flip-up type door that flips up upward (see FIG. 6). Since such a door 80 has little protrusion to the front side when it is opened and closed, it can be opened and closed even when the cooking device 1 is installed in a narrow place. The door 80 may be composed of a slide type door or another type of door.

(Nozzle configuration)
Here, the configuration of the nozzle unit 120 that injects superheated steam toward the food transported by the transport unit 90 (indicated by dots in FIG. 6) in the heating chamber 70 will be described with reference to FIGS. 6 to 11.

The nozzle unit 120 is composed of an upper nozzle unit 130 provided above the transport unit 90 and a lower nozzle unit 160 provided below the transport unit 90. The upper nozzle portion 130 provided above the transport portion 90 is formed in a rectangular box shape in a plan view extending along the food transport direction D, and is spread over the food transport direction D in the heating chamber 70. The support rod 131 is erected in a state of being separated from the transport portion 90, the top surface 74 of the heating chamber, the inner surface on the carry-in port 100 side, and the inner surface on the carry-out port 110 side (see FIGS. 9 and 11).

Further, the lower nozzle portion 160 provided below the transport portion 90 is formed in a rectangular box shape in a plan view extending along the food transport direction D, and is hung in the heating chamber 70 over the food transport direction D. It is erected by the passed support rod 161 in a state of being separated from the bottom surface (unsigned) of the transport unit 90 and the heating chamber, the inner surface on the carry-in inlet 100 side, and the inner surface on the carry-out port 110 side (see FIGS. 9 and 11). ).

The support rods 131 and 161 are provided on the inner surface of the heating chamber 70 on the carry-in port 100 side and the inner surface on the carry-out port 110 side, and the locking portions 146 (locking portions 146) arranged above and below the transport portion 90, respectively. It is detachably attached to (see FIG. 7), and is configured so that the upper nozzle portion 130 and the lower nozzle portion 160 together with the support rods 131 and 161 can be removed from the heating chamber 70.

Further, the upper nozzle portion 130 and the lower nozzle portion 160 have nozzles 132 and 162 for injecting superheated steam on the surface facing the transport portion 90, respectively. The nozzles 132 and 162 are provided in the upper nozzle portion 130 and the lower nozzle portion 160 in the depth direction.

Next, the detailed configuration of the nozzle unit 120 will be described first from the upper nozzle unit 130.

As shown in FIG. 7, the upper nozzle portion 130 has a main body portion 140 erected on the support rod 131 and a lid portion 150 detachably attached to the main body portion 140. The main body 140 is formed of a long rectangular frame extending in the left-right direction, and the lid 150 is formed of a rectangular frame that is slidable and detachable in the depth direction with respect to the main body 140. In the present embodiment, a plurality of lid portions 150 are attached to one main body portion 140.

The main body portion 140 includes a long rectangular flat plate-shaped main body flat portion 141 extending along the food transport direction D, and a plurality of erection portions 142 provided on the upper surface of the main body flat surface portion 141 and for being erected on the support rod 131. The holding portion 143 and the bent portion 144 for holding the lid portion 150 extending downward from the lower surface of the main body flat portion 141, and the back side of the main body flat portion 141 extending downward from the lower surface to extend the back side of the main body portion 140. It has a back surface (not shown) to be formed.

The erection portion 142 is configured so that the flat surface portion 141 of the main body can be attached to and detached from the support rod 131.

The holding portion 143 is provided along the depth direction of the main body flat portion 141, and further, a bent portion 144 bent horizontally along the food transport direction D is provided at the lower end portion thereof. The bent portion 144 holds the lid flat surface portion 151 of the lid portion 150. As a result, the lid portion 150 is slidably and detachably held with respect to the main body portion 140.

On the back surface (not shown) of the main body 140, an opening 154 for flowing superheated steam is provided at a position corresponding to the first discharge port 72 provided through the back surface 71 of the heating chamber described later. (See Fig. 8). The opening 154 is provided with a fitting portion 155 that fits into the first discharge port 72. The first discharge port 72 communicates with a third duct 230 that connects to the first blower 251.

The lid portion 150 is formed by bending the rectangular flat plate-shaped lid flat surface portion 151 and one side of the front surface side of the lid flat surface portion 151 upward, and is used as a handle when the lid portion 150 is slid and attached to and detached from the main body portion 140. It has a handle portion 152 and a pair of side portions 153 formed by bending the left and right sides of the lid flat surface portion 151 upward.

With the handle portion 152 facing the front side, the lid flat surface portion 151 is guided by the bent portion 144, and the lid portion 150 is slidable with respect to the main body portion 140. When the lid portion 150 is completely slid-mounted on the main body portion 140, the handle portion 152 abuts on the front side end portion 145 of the main body flat portion 141, and the back side side of the lid portion 150 is the main body portion 140. It abuts on the upper surface of the contact portion 156 (see FIG. 8), which is a bent portion extending from the back surface side to the front surface side.

As shown in FIG. 8, when the lid portion 150 is slid and mounted on the main body portion 140 until the handle portion 152 abuts on the front side end portion 145 of the main body flat portion 141, the lid portion 150 is surrounded by the main body portion 140 and a plurality of lid portions 150. And one space S2 having an opening 154 on the back side is formed.

The lid portion 150 has a nozzle 132 having a substantially triangular cross-sectional shape having an apex at the lower side in the vertical direction. Two nozzles 132 are provided along the direction orthogonal to the food transport direction D at predetermined intervals in the food transport direction D (see FIG. 6). It should be noted that only one nozzle 132 or three or more nozzles 132 may be arranged at predetermined intervals in the food transport direction D.

The nozzle 132 has an injection port 133 which is a plurality of elongated holes communicating with the space S2 along the longitudinal direction of the nozzle 132 at the lower apex of the substantially triangular cross-sectional shape (see FIG. 8). The shape of the injection port 133 may be a round hole or a rectangular shape, and the shape is not limited to the elongated hole. Further, the nozzle 132 may have only one injection port 133, and the number is not limited.

With this configuration, the superheated steam discharged by the first blower 251 flows through the third duct 230 and flows from the opening 154 to the space S2 through the first discharge port 72, and the nozzle 132. Is injected into the heating chamber 70 from the injection port 133.

As shown in FIG. 9, the first discharge port 72 is provided above the carry-in port 100 side on the back surface 71 of the heating chamber. The superheated steam discharged from the first discharge port 72 first flows to the lid portion 150 on the carry-in port 100 side of the upper nozzle portion 130 arranged substantially opposite to the first discharge port 72, and then in the space S2. Flows toward the downstream side of the food transport direction D and diffuses to the adjacent lid portion 150. Details will be described later.

The lower nozzle portion 160 has a configuration in which the upper nozzle portion 130 is turned upside down with the transport portion 90 interposed therebetween, and the supply of superheated steam to the lower nozzle portion 160 is heated in the same manner as in the case of the upper nozzle portion 130. This is done through a second discharge port 73 provided below the carry-out port 110 on the back surface 71 of the chamber. In this case, the superheated steam flowing from the second discharge port 73 first flows to the lid portion 180 on the carry-out port 110 side of the lower nozzle portion 160 substantially opposite to the second discharge port 73, and then the space. It flows in S3 (see FIG. 8) toward the upstream side in the food transport direction D and diffuses to the adjacent lid portion 180.

A gap G1 through which superheated steam can flow is provided between the upper nozzle portion 130 and the top surface 74 of the heating chamber. Further, gaps G2 and G3 having a size that allows superheated steam to pass are provided between the upper nozzle portion 130 and the carry-in inlet 100 and between the upper nozzle portion 130 and the carry-out port 110, respectively. The superheated steam injected into the heating chamber 70 flows to the circulation port 75 through these gaps G1, G2, and G3, and circulates to the thermal fluid circulation system described later.

Further, the members provided in the heating chamber 70, for example, the upper nozzle portion 130 and the lower nozzle portion 160 which are the nozzle portions 120, and the locking portion 146 provided on the inner surface of the heating chamber 70 are assembled by bending or welding. ing. Therefore, in the cooking step described later, parts of the members provided in the heating chamber 70, such as screws, do not fall on the food transported by the transport unit 90, and the food can be safely cooked.

(Structure of thermo-fluid flow system)
Next, the heat fluid flow system 200 connecting the steam supply unit 201, the heating unit 202, the discharge unit 250, and the heating chamber 70 will be described with reference to FIGS. 2, 10, and 11.

The thermo-fluid flow system 200 includes a first duct 210 connecting the steam supply unit 201 and the heating unit 202, and a second duct 220 connecting the heating unit 202 and the branch duct 254 of the discharge unit 250 described later. A third duct 230 connecting the first blower 251 constituting the discharge unit 250 and the upper nozzle unit 130 via the first discharge port 72, and a second blower 252 and a second discharge unit of the discharge unit 250. It is composed of a fourth duct 240 that connects to the lower nozzle portion 160 via the outlet 73.

The steam supply unit 201 is formed in a substantially rectangular parallelepiped shape by sheet metal and is arranged above the heating chamber 70. Further, it has an opening (not shown) communicating with the circulation port 75, the opening is provided with a grease filter (not shown), and a steam supply means 67 for dissipating saturated steam supplied from the supply system 60 is located inside. (See FIG. 5).

Further, the steam supply unit 201 has an opening (not shown) on the back surface side thereof, and is connected to the first duct 210 through this opening.

As shown in FIGS. 2 and 10, each of the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 has a rectangular cross section in the top view and has a width in the left-right direction. It is formed so that the thickness in the depth direction becomes smaller than that of the other. Further, one side (long side) of the rectangle is arranged so as to be parallel to the left-right direction.

As shown in FIG. 10, the first duct 210 has a vertical portion 211 that is connected to a rear opening (not shown) of the steam supply portion 201 and extends in the vertical direction, and a bent portion that bends at a predetermined angle from the vertical portion 211. 212, a vertical portion 213 extending vertically downward from the bent portion 212, a bent portion 214 horizontally bent from the vertical portion 213 to the front side, and an extending portion 214 extending from the bent portion 214 to the horizontal carry-out port 110 side. It has a horizontal portion 215 connected to the upstream side of the heating portion 202.

As shown in FIG. 2, the second duct 220 is connected to the downstream side of the heating portion 202 and bends upward from the horizontal portion 221 at a predetermined angle with the horizontal portion 221 extending toward the carry-in inlet 100 in the horizontal direction. It has a bent portion 222 and a vertical portion 223 extending in the vertical direction from the bent portion 222 and connected to an inflow opening 260 of a branch duct 254 described later.

The third duct 230 is connected to the discharge side of the first blower 251 and has a vertical portion 231 extending downward in the vertical direction and a bent portion that bends horizontally from the vertical portion 231 toward the carry-in inlet 100 side at a predetermined angle. It has a 232 and a horizontal portion 233 that extends horizontally from the bent portion 232 toward the carry-in inlet 100 and is connected to the first discharge port 72.

The fourth duct 240 is connected to the discharge side of the second blower 252, and has a vertical portion 241 extending downward in the vertical direction and a bent portion that bends horizontally from the vertical portion 241 toward the carry-out port 110 at a predetermined angle. It has a 242 and a horizontal portion 243 extending horizontally from the bent portion 242 toward the carry-out port 110 and connected to the second discharge port 73.

As shown in FIGS. 2 and 10, the lengths of the vertical portion 231 of the third duct 230 and the vertical portion 241 of the fourth duct 240 in the height direction are the first blower 251 and the second blower 252. However, since they are arranged at the same height above the heating chamber 70 and the position of the second discharge port 73 in the height direction is lower than the position of the first discharge port 72 in the height direction, the second discharge port 73 is located at the same height. The fourth duct 240 is formed longer than the third duct 230.

That is, the distance of the third duct 230 through which superheated steam flows from the first blower 251 to the upper nozzle portion 130 through the first discharge port 72, and the distance from the second blower 252 to the second discharge port 73. The distance is different from the distance of the fourth duct 240 through which superheated steam flows to the lower nozzle portion 160. That is, at least one of the distances in which the thermal fluid flows from the plurality of blowers to the plurality of nozzles is different from the other distances.

The flow rate of superheated steam injected from a plurality of nozzles can be adjusted by adjusting the flow rate of superheated steam sucked into each blower by the flow rate adjusting damper 255 arranged inside the branch duct 254 described later. Therefore, at least one of the distances in which superheated steam flows from the plurality of blowers to the plurality of nozzles can be configured to be different from the other distances. Thereby, regardless of the structure of the cooking device 1, the degree of freedom in arranging the plurality of nozzles for the plurality of blowers can be increased, and the degree of freedom in designing the cooking device can be increased.

The second duct 220 is arranged on the rearmost side of the cooking apparatus 1, and the surface on the back side of the vertical portion 211 and the bent portion 212 of the first duct 210 is the front side of the vertical portion 223 of the second duct 220. Adjacent to the face of.

Further, the side surface of the vertical portion 231 of the third duct 230 on the carry-out port 110 side is the side surface of the first duct 210 on the carry-in port 100 side of the vertical portion 211 and the carry-in inlet 100 of the vertical portion 223 of the second duct 220. Adjacent to part of the side surface.

Further, the side surface of the vertical portion 241 of the fourth duct 240 on the carry-in port 100 side is the side surface of the vertical portion 211 of the first duct 210 on the carry-out port 110 side and the carry-out port 110 of the vertical portion 223 of the second duct 220. Adjacent to part of the side surface.

(Structure of discharge part)
Next, the discharge unit 250 having the branch duct 254 and the first blower 251 and the second blower 252 will be described with reference to FIGS. 10, 12, and 13.

As shown in FIG. 10, the discharge unit 250 is arranged above the heating chamber 70 in the substantially center of the cooking device 1 in the left-right direction, and has a branch duct 254 formed in a substantially rectangular parallelepiped shape and a side surface of the branch duct 254 on the carry-in port 100 side. It is composed of a first blower 251 provided in the above and a second blower 252 provided on the side surface on the carry-out port 110 side.

As shown in FIG. 12, the branch duct 254 has a substantially rectangular inflow opening 260 connected from the vertical portion 223 of the second duct 220 and a first branch port connected to the suction side of the first blower 251. It has 256 and a second branch port 257 connected to the suction side of the second blower 252. The first branch port 256 and the second branch port 257 are arranged substantially opposite to each other, and the inflow opening 260 is horizontally orthogonal to the first branch port 256 and the second branch port 257 arranged substantially opposite to each other. It is provided on the surface in the direction. The substantially rectangular inflow opening 260 has a substantially rectangular shape with four corners substantially equal to each other, and is formed so that the two sides in the height direction are substantially equal to each other.

Further, the branch duct 254 has a flow rate adjusting damper 255 formed of a substantially rectangular sheet metal inside. The flow rate adjusting damper 255 is provided with a rotation shaft Ax at midpoints M1 and M2 on the upper side and the lower side, respectively, and the rotation shaft Ax is inserted into a hole (not shown) provided at substantially the center of the upper surface and the lower surface of the branch duct 254. It is configured so that it can be mounted and rotated.

The tip of the rotating shaft Ax extending upward from the midpoint M1 is a male screw, and by attaching a double nut to the tip that penetrates the hole on the upper surface of the branch duct 254, the flow rate adjusting damper 255 that is manually rotated The position can be fixed.

As shown in FIG. 13A, the inflow opening 260 is a first inflow opening (inflow opening) 261 branched to the first branch port 256 side by the back side end portion 263 of the flow rate adjusting damper 255. , A second inflow opening (inflow opening) 262 branched to the second branch port 257 side. Then, the distance between the back surface side end portion 263 and the end portion of the first inflow opening 261 is L1, and the distance between the back surface side end portion 263 and the end portion of the second inflow opening 262 is L2.

As shown in FIG. 13 (b), the flow adjustment damper 255 is rotated counterclockwise (counterclockwise) from the state of FIG. 13 (a), and the tip on the upper side of the rotation shaft Ax is fixed by the double nut. As a result, the distance between the back surface side end portion 263 and the end portion of the first inflow opening 261 and the distance between the back surface side end portion 263 and the end portion of the second inflow opening 262 change. The distance between the back surface side end portion 263 and the end portion of the first inflow opening 261 at that time is L3, and the distance between the back surface side end portion 263 and the end portion of the second inflow opening 262 is L4.

As shown in FIG. 13 (c), the flow adjustment damper 255 is rotated clockwise (clockwise) from the state of FIG. 13 (a), and the tip on the upper side of the rotation shaft Ax is fixed by the double nut. , The distance between the back side end 263 and the end of the first inflow opening 261 and the distance between the back side end 263 and the end of the second inflow opening 262 vary. The distance between the back surface side end portion 263 and the end portion of the first inflow opening 261 at that time is L5, and the distance between the back surface side end portion 263 and the end portion of the second inflow opening 262 is L6.

In any of the cases of FIGS. 13 (a) to 13 (c), the respective areas of the first inflow opening 261 and the second inflow opening 262 are in the height direction of the inflow opening 260 shown in FIG. Is approximately equal to the product of the distance between the back side end portion 263 and each end portion of the inflow opening 260 (L1 to L6). In this embodiment, for convenience, it is treated as follows.
In FIG. 13A, the area of the first inflow opening 261 is the product of the dimension of the inflow opening 260 in the height direction and L1. The area of the second inflow opening 262 is the product of the height dimension of the inflow opening 260 and L2.
In FIG. 13B, the area of the first inflow opening 261 is the product of the dimension of the inflow opening 260 in the height direction and L3. The area of the second inflow opening 262 is the product of the height dimension of the inflow opening 260 and L4.
In FIG. 13 (c), the area of the first inflow opening 261 is the product of the dimension of the inflow opening 260 in the height direction and L5. The area of the second inflow opening 262 is the product of the height dimension of the inflow opening 260 and L6.

In FIG. 13A, the distance L1 between the back surface side end portion 263 and the end portion of the first inflow opening 261 and the distance L2 between the back surface side end portion 263 and the end portion of the second inflow opening 262 are Approximately equal, the area of the first inflow opening 261 and the area of the second inflow opening 262 are substantially equal.

In FIG. 13B, the distance L3 between the back side end portion 263 and the end portion of the first inflow opening 261 is smaller than the distance L4 between the back surface side end portion 263 and the end portion of the second inflow opening 262. , The area of the first inflow opening 261 is smaller than the area of the second inflow opening 262.

In FIG. 13 (c), the distance L5 between the back surface side end portion 263 and the end portion of the first inflow opening 261 is larger than the distance L6 between the back surface side end portion 263 and the end portion of the second inflow opening 262. , The area of the first inflow opening 261 is larger than the area of the second inflow opening 262.

As shown in FIGS. 10 and 12, the suction side of the first blower 251 is connected to the first branch port 256 of the branch duct 254, and the discharge side is connected to the third duct 230. The suction side of the second blower 252 is connected to the second branch port 257 of the branch duct 254, and the discharge side is connected to the fourth duct 240.

The first blower 251 and the second blower 252 are electrically connected to an inverter (not shown) provided in the control panel 400. Therefore, the operating frequencies of the first blower 251 and the second blower 252 are adjusted by the inverter to control the respective rotation speeds, and the flow rate of the superheated steam discharged from the first blower 251 and the second blower 252. Is configured to be changeable.

Further, as will be described in the flow rate adjustment step described later, the first blower 251 and the second blower 252 have substantially the same discharge capacity and other performance. Therefore, it is preferable to use the same type of the first blower 251 and the second blower 252 of the same manufacturer.

The rotation angle of the flow rate adjusting damper 255 may be controlled by connecting to a stepping motor or a servomotor from the tip of the rotating shaft Ax penetrating the hole on the upper surface of the branch duct 254. In that case, the position of the flow rate adjusting damper 255 in the flow rate adjusting step described later can be easily adjusted.

(Structure of thermo-fluid circulation system)
Next, a thermo-fluid circulation system, which is a flow path through which superheated steam injected into the heating chamber 70 circulates and flows, will be described with reference to FIG.

In the thermo-fluid circulation system, the third duct 230 and the fourth duct 240, the upper nozzle portion 130 and the lower nozzle portion 160, and the heating chamber 70 are arranged in this order from the first blower 251 and the second blower 252 of the discharge portion 250. It is composed of a circulation flow path that flows to the branch duct 254 of the discharge section 250 via the gaps G2 and G3, the gap G1, the circulation port 75, the steam supply section 201, the first duct 210, the heating section 202, and the second duct 220. Will be done.

Specifically, the superheated steam discharged from the first blower 251 flows through the third duct 230, flows to the upper nozzle portion 130 through the first discharge port 72, and flows to the upper nozzle portion 130, and the injection port 133 of the nozzle 132. It is further sprayed into the heating chamber 70. Further, the superheated steam discharged from the second blower 252 flows through the fourth duct 240, flows to the lower nozzle portion 160 through the second discharge port 73, and flows from the injection port 163 of the nozzle 162 to the heating chamber. It is sprayed on 70.

The superheated steam injected into the heating chamber 70 flows through the gaps G2 and G3 and flows into the gap G1, flows from the circulation port 75 to the steam supply unit 201 via a grease filter (not shown), and is the first. It flows to the branch duct 254 via the duct 210, the heating unit 202, and the second duct 220. The branch duct 254 is branched into the first blower 251 and the second blower 252 by the flow rate adjusting damper 255.

The superheated steam branched by the flow rate adjusting damper 255 is sucked and discharged from the first inflow opening 261 to the first blower 251 through the first branch port 256, and is discharged from the second inflow opening 262 to the second branch. It is sucked into the second blower 252 through the mouth 257 and discharged. The thermo-fluid circulation system is composed of such a circulation path.

In the thermo-fluid circulation system, the order of the discharge unit 250 and the heating unit 202 may be changed. In this case, for example, the steam flows from the circulation port 75 of the heating chamber 70 to the steam supply unit 201, the duct, the discharge unit 250, the duct, the heating unit 202, the duct, the upper nozzle unit 130 and the lower nozzle unit 160, and the heating chamber 70 in this order. It is composed of circulation pathways. In such a configuration, the discharge unit 250 does not necessarily have to have the branch duct 254, and the branch duct 254 may be provided on the downstream side of the heating unit 202.

(Structure of drainage system)
Next, with reference to FIG. 14, a drainage system 300 for draining drainage or the like generated in the heating chamber 70 and the thermal fluid flow system 200 to the outside will be described.

The drainage system 300 includes a branch duct 254, a first blower 251 and a first drainage pipe group (drainage pipe) 311 for draining the drain generated in the separator 63 (see FIG. 5), and a second blower 252. A second drain pipe (drain pipe) 312 for discharging the generated drain, etc., a third drain pipe (drain pipe) 313 for discharging the drain, etc. generated in the third duct 230, and a fourth A fourth drain pipe (drain pipe) 314 for discharging the drain or the like generated in the duct 240, and a fifth drain pipe (drain pipe) 315 for discharging the drain or the like generated in the heating unit 202. Have.

The first drainage pipe group 311 and the third drainage pipe 313 and the fifth drainage pipe 315 are connected to the first drainage recovery box 301 provided at the bottom of the back surface of the lower outer shell 3 on the carry-in entrance 100 side, respectively. The first drainage recovery box 301 is provided with the main drainage pipe (drainage pipe) 310.

The second drainage pipe 312 and the fourth drainage pipe 314 are connected to a second drainage recovery basin 302 provided at the bottom of the back surface on the carry-out port 110 side of the lower outer shell 3, respectively, and the second drainage recovery basin 302 is connected. Is connected to the first drainage recovery basin 301 by the drainage recovery basin connecting pipe 303.

The heating chamber 70 has an internal drain pipe 320 at the bottom of the heating chamber 70 in order to drain drainage and drip generated in the heating chamber 70 and drainage when cleaning the inside of the heating chamber 70 in a cleaning step described later. ..

Further, a drain or the like is connected to the first drain pan (drain pan) 321 detachably attached to the left side surface side of the lower outer shell 3 below the first cover 103 so as to flow to the heating chamber 70. A drain or the like is placed in a heating chamber in the second drain pan (drain pan) 322, which is detachably attached to the right side of the lower outer shell 3 below the sixth drain pipe (drain pipe) 316 and the second cover 113. A seventh drainage pipe (drainage pipe) 317 connected so as to flow to 70 is provided.

As a result, the drains and the like received in the first drain pan 321 and the second drain pan 322 are configured to flow into the heating chamber 70, and together with the drains and the like generated in the heating chamber 70, the drainage pipe in the refrigerator. It is configured to be drained to the outside via 320.

Each drainage pipe is composed of a flexible metal hose having excellent heat resistance, which makes it easy to form a pipe path. The drainage pipes 310, 311, 312, 313, 314, 315, 316, 317, 320 may be partially or entirely made of steel pipes. In that case, the inside of the pipeline can be made flat as compared with the flexible hose made of metal, and the drain or the like flowing through the drainage system 300 can be smoothly flowed and flowed to the drainage facility on the facility side.

(Control panel configuration)
Next, the configuration of the control panel 400 for controlling the equipment required for control provided in the cooking apparatus 1 will be described with reference to FIG.

As shown in FIG. 1, the control panel 400 is used for turning on / off the main power supply of the cooking apparatus 1, driving on / off the transport unit 90, and heating operation (first blower 251, second blower 252, combustion burner 21, etc.). A plurality of switches 404 that turn on / off, turn on / off steam supply to the steam supply means 67, an indicator lamp 401 indicating the on / off state of these, operating frequencies of the first blower 251 and the second blower 252, superheated steam. It has a storage unit 402 that stores the temperature, the driving speed of the transport unit 90, the cooking mode set for each of various foods, and the monitor 403 that displays the currently selected cooking mode and the like.

The control panel 400 is electrically connected to each device included in the cooking apparatus 1 to turn on / off the main power supply, drive speed of the transport unit 90, turn on / off the first blower 251 and the second blower 252, and operate frequency. Control, opening and closing of the blowing solenoid valve 51 and cooking solenoid valve 61, opening and closing of the electric two-way valve 66, opening and closing of the first gas solenoid valve 14 and the second gas solenoid valve 16, adjustment of the control valve 15, combustion. It is configured to be able to remotely control ignition and extinguishing of the burner 21, on / off of the combustion blower 22, on / off of the ignition transformer 24, on / off of the blower fan 30, and the like.

The details of the cooking mode stored in the storage unit 402 will be described later, but for example, the temperature, flow rate and ratio of the superheated steam injected from the upper nozzle unit 130 and the lower nozzle unit 160, the transfer speed of the transfer unit 90, and the like are arbitrarily set. It is set, which allows the cooking conditions to be set in detail. The monitor 403 is composed of a touch panel type monitor, and can set cooking conditions, operations of devices requiring control, and the like by touch operation.

(Effect of the configuration of the cooking device)
According to the cooking apparatus 1 described in the present embodiment, the discharge portion 250 is arranged above the heating chamber 70, which is the upper part of the upper outer shell 2, and the heating means is located inside the lower outer shell 3 and below the heating chamber 70. Since 28 is arranged, the thickness of the cooking device 1 in the depth direction is reduced and the cooking device 1 is slimmer than the conventional cooking device in which the heating means and the discharging portion are arranged on the back side of the heating chamber. Can be transformed into.

As a result, the floor area occupied by the cooking device 1 can be reduced to save space, which opens up the possibility of installing the cooking device 1 in a narrow space that could not be installed by the conventional device. , It is possible to arrange more devices than the conventional device in a limited space, and it is possible to increase the degree of freedom in arranging the devices.

Further, since the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 are formed so that the thickness in the depth direction is smaller than the width in the left-right direction, they are heated. The dimension of the cooking device 1 in the depth direction can be further reduced to further save space in the cooking device 1.

Further, as the floor area occupied by the cooking device 1 becomes smaller, the superheated steam discharged from the first exhaust stack 102 and the second exhaust stack 112 is recovered and discharged to the outside. The hood on the facility side provided above can also be miniaturized. Along with the superheated steam, the air in the kitchen where the temperature and humidity are adjusted by the air conditioning equipment installed in the facility is sucked in and discharged from the hood on the facility side, but by downsizing the hood, It is possible to reduce the air inside the kitchen that is sucked into the hood together with superheated steam and exhausted to the outside of the facility, and it is possible to reduce the load on the air adjustment equipment for adjusting the temperature and humidity of the air in the kitchen. can.

Further, since the heating unit 202 is provided on the upstream side of the first blower 251 and the second blower 252, it is overheated as compared with the case where it is provided on the downstream side of the first blower 251 and the second blower 252. There is little decrease in pressure loss or flow rate that occurs when water vapor flows in the heating unit 202.

Therefore, in the cooking step described later, superheated steam is applied to the food transported in the heating chamber 70 in a state closer to the flow rate per unit time when discharged from the first blower 251 and the second blower 252. Can be sprayed. Then, the superheated steam can be jetted toward the food in a state close to the intended flow rate, and the food can be cooked under the cooking conditions suitable for each food.

By arranging the flow rate adjusting damper 255 inside the branch duct 254, the configuration can be simplified as compared with the case where each is arranged individually.

(Operating operation of cooking equipment)
Next, the operation operation when cooking food by the cooking apparatus 1 will be described.

First, the outline of the operation of the cooking apparatus 1 will be described. This operation includes a flow rate adjustment step for adjusting the flow rates of superheated steam injected from each of the upper nozzle portion 130 and the lower nozzle section 160 so as to be substantially equal, setting conditions for heating food (cooking conditions), and superheated steam. The pre-cooking preparation step that enables the generation of food and the injection of superheated steam according to the cooking conditions, the cooking step that actually cooks the food under the set cooking conditions, and the operation of the cooking device 1 after finishing the cooking of the food. It consists of a cooking end step for stopping cooking and a cleaning step for cleaning the cooking apparatus 1 after cooking.

In the flow rate adjusting step, the position of the flow rate adjusting damper 255 provided in the branch duct 254 is adjusted so that the flow rates of the superheated steam injected from the upper nozzle portion 130 and the lower nozzle portion 160 are substantially equal.

In the pre-cooking preparation step performed after the flow rate adjustment step, cooking conditions are set, superheated steam at a set temperature is generated, and superheated steam is injected from the upper nozzle portion 130 and the lower nozzle portion 160 under the set cooking conditions. To do so.

In the cooking step performed after the pre-cooking preparation step, the food is conveyed while being conveyed by the conveying unit 90 in the heating chamber 70 in which the superheated steam is sprayed from the upper nozzle portion 130 and the lower nozzle portion 160 under the set cooking conditions. Cook by heating.

In the cooking end step performed after the cooking step, the cooking of the food is completed, the supply of saturated steam and the heating means 28 are stopped, the generation of superheated steam is terminated, and the operation of the cooking apparatus 1 is stopped.

In the cleaning step performed after the cooking end step, the inside of the heating chamber 70 contaminated by cooking food, the transport unit 90, the nozzle unit 120, the heat fluid flow system 200, the branch duct 254 of the discharge unit 250, the drainage system 300, etc. are cleaned. Then, prepare for the next cooking in the cooking apparatus 1.

(About the flow rate adjustment step)
First, the flow rate adjusting step will be specifically described with reference to FIGS. 2, 10, 11, 12, and 13.

After confirming that the door 80 is closed, the switch 404 provided in the control panel 400 is operated to turn on the main power of the cooking apparatus 1. Then, after confirming that the flow rate adjusting damper 255 is at a position where the amount of room temperature air is substantially equally branched as a flowing fluid, that is, in the state shown in FIG. 13A, the first blower 251 and the second blower 252 are used. Drive.

At this time, by touch-operating the monitor 403 provided on the control panel 400, the operating frequencies of the motors provided on the blowers are the same so that the rotation speeds of the first blower 251 and the second blower 252 are the same. Set to and drive.

Then, as shown in FIGS. 2 and 10, the room temperature air in the heating chamber 70 flows from the circulation port 75 through the grease filter (not shown) to the steam supply unit 201, and is vertical to the first duct 210. It flows to the part 211. The room temperature air flowing to the vertical portion 211 flows through the bent portion 212, the vertical portion 213, the bent portion 214, and the horizontal portion 215 in order from the vertical portion 211, and flows to the heating portion 202. At this time, since the combustion burner 21 is not burned, the combustion exhaust does not flow in the heating means 28, the room temperature air is not heated by the heating unit 202, and the combustion fluid circulation system circulates and flows at room temperature.

The normal temperature air flowing to the heating portion 202 flows to the horizontal portion 221 of the second duct 220, and the normal temperature air flowing to the horizontal portion 221 flows through the bent portion 222 and the vertical portion 223 in this order from the horizontal portion 221. , Flows into the branch duct 254.

At this time, as shown in FIGS. 12 and 13A, the inflow opening 260 on the back side of the branch duct 254 is branched to the left and right by the back side end portion 263 which is the back side side of the flow rate adjusting damper 255. , The first inflow opening 261 on the first branch port 256 side and the second inflow opening 262 on the second branch port 257 side are formed.

When the flow rate adjusting damper 255 is in the state of FIG. 13A, the distance L1 between the rear side end portion 263 and the end portion of the first inflow opening 261 and the end portions of the rear side end portion 263 and the second inflow opening 262 are The distance L2 is substantially equal to, and the area of the first inflow opening 261 and the area of the second inflow opening 262 are substantially equal.

As a result, the room temperature air flowing to the branch duct 254 is branched into the first inflow opening 261 and the second inflow opening 262 by the back side end portion 263 of the flow rate adjusting damper 255, and becomes the first inflow opening 261. The branched room temperature air is sucked into the first blower 251 through the first branch port 256. Further, the room temperature air branched to the second inflow opening 262 is sucked into the second blower 252 through the second branch port 257.

The room temperature air sucked into the first blower 251 is discharged to the vertical portion 231 of the third duct 230. The room temperature air discharged to the vertical portion 231 flows through the bent portion 232 and the horizontal portion 233 in this order from the vertical portion 231 and flows from the first discharge port 72 to the carry-in inlet 100 side of the space S2 of the upper nozzle portion 130. , The space S2 of the upper nozzle portion 130 is sequentially diffused toward the carry-out port 110 side (downstream side in the food transport direction D) and spreads throughout the space S2. Then, it is injected into the heating chamber 70 from the injection port 133 of the nozzle 132 provided in the lid portion 150.

Further, the room temperature air sucked into the second blower 252 is discharged to the vertical portion 241 of the fourth duct 240. The room temperature air discharged to the vertical portion 241 flows through the bent portion 242 and the horizontal portion 243 in order from the vertical portion 241 and flows from the second discharge port 73 to the carry-out port 110 side of the space S3 of the lower nozzle portion 160. , The space S3 of the lower nozzle portion 160 is sequentially diffused toward the carry-in inlet 100 side (upstream side in the food transport direction D) and spreads throughout the space S3. Then, it is injected into the heating chamber 70 from the injection port 163 of the nozzle 162 provided in the lid portion 180.

Then, the room temperature air injected from the nozzles 132 and 162 into the heating chamber 70 flows to the gap G1 through the gaps G2 and G3, and flows from the circulation port 75 to the steam supply unit 201 via a grease filter (not shown). It flows to.

In this way, the operation of the first blower 251 and the second blower 252 causes room temperature air to circulate and flow in the thermo-fluid circulation system.

Next, the current values displayed on the inverters (not shown) of the first blower 251 and the second blower 252 provided in the control panel 400 are confirmed.

At this time, as described above, the areas of the first inflow opening 261 and the second inflow opening 262 are substantially the same, but the vertical of the third duct 230 connected from the first blower 251 to the upper nozzle portion 130. The portion 231 has a shorter height direction and a smaller pressure loss than the vertical portion 241 of the fourth duct 240 connected from the second blower 252 to the lower nozzle portion 160, and the upper nozzle portion 130. The flow rate of the normal temperature air ejected from the lower nozzle portion 160 is larger than the flow rate of the normal temperature air ejected from the lower nozzle portion 160.

That is, the load on the motor provided for the first blower 251 that discharges normal temperature air to the upper nozzle portion 130 is smaller, and the current value displayed on the inverter is the first blower than the second blower 252. 251 is lower.

Since the current value of the first blower 251 becomes low in this way, the rotation axis Ax of the flow rate adjusting damper 255 is rotated counterclockwise (counterclockwise) in a top view, as shown in FIG. 13 (b). The distance L3 between the rear side end portion 263 and the end portion of the first inflow opening 261 is made smaller than the distance L4 between the rear side end portion 263 and the end portion of the second inflow opening 262, and the first inflow The area of the opening 261 is made smaller than the area of the second inflow opening 262.

That is, by rotating the flow rate adjusting damper 255, the room temperature air that has flowed from the vertical portion 223 of the second duct 220 to the inflow opening 260 on the back side of the branch duct 254 is transferred to the back side end of the flow rate adjusting damper 255. The ratio of branching into the first inflow opening 261 and the second inflow opening 262 can be changed by the unit 263, and the flow rate of normal temperature air that can be sucked by the first blower 251 and the second blower 252 can be changed. Can be changed.

As a result, the flow resistance when sucked from the first inflow opening 261 narrowed by the flow rate adjusting damper 255 to the first blower 251 through the first branch port 256 becomes large, and the suction of the first blower 251 becomes large. The amount is reduced, and the flow resistance sucked from the widened second inflow opening 262 to the second blower 252 through the second branch port 257 is reduced, and the suction amount of the second blower 252 is increased. do.

In this way, by changing the ratio of branching into the first inflow opening 261 and the second inflow opening 262, the ratio of the flow rate of the room temperature air sucked into the first blower 251 and the second blower 252 is changed. be able to. Then, a difference is created in the amount of normal temperature air sucked in and discharged by the blower driven at the same rotation rate, and the difference in pressure loss due to the difference in the flow length between the third duct 230 and the fourth duct 240 is offset. By doing so, the flow rates of the room temperature air ejected from the upper nozzle portion 130 and the lower nozzle portion 160 can be adjusted to be substantially equal.

When the current value of the second blower 252 is low, the rotation axis Ax of the flow rate adjusting damper 255 is rotated clockwise (clockwise) in a top view, and as shown in FIG. 13 (c), the rear surface is rotated. The distance L5 between the side end portion 263 and the end portion of the first inflow opening 261 is made larger than the distance L6 between the rear side end portion 263 and the end portion of the second inflow opening 262, and the first inflow opening 261 Is made larger than the area of the second inflow opening 262.

As a result, it is possible to change the flow rate of normal temperature air that can be sucked by the first blower 251 and the second blower 252 in the same manner as when the first blower 251 and the second blower 252 are rotated counterclockwise (counterclockwise) in the top view. ..

Check the current values displayed on the inverters of the first blower 251 and the second blower 252, rotate the flow rate adjustment damper 255 so that the current values are approximately equal, and rotate with the current values approximately equal. Fix it with a fastening means such as a double nut provided on the shaft Ax.

As a result, the flow rate of normal temperature air discharged from the first blower 251 and ejected from the upper nozzle portion 130 and the flow rate of normal temperature air discharged from the second blower 252 and ejected from the lower nozzle portion 160 are substantially equal. Can be adjusted.

At this time, since there is a gap between the front end (unsigned) of the flow rate adjusting damper 255 and the inner surface of the branch duct 254 on the front side, the flow rate adjusting damper 255 is temporarily moved from the first inflow opening 261 to the first branch port 256 side. A part of the branched normal temperature air flows from this gap to the second branch port 257 side, but adjusting the current value of the blower to be approximately equal is adjusted as the flow rate including the flow from this gap. It will be done.

After fixing the flow rate adjusting damper 255, it is confirmed again that the current values are substantially equal, and the control panel 400 is operated to stop the driving of the first blower 251 and the second blower 252.

By performing the flow rate adjustment step in this way, the duct length of the third duct 230 and the duct length of the fourth duct 240 are different, so that the third duct 230 and the fourth duct 240 flow at room temperature. Even if there is a difference in pressure loss in the air, the upper nozzle portion 130 and the lower nozzle in the pre-cooking preparation step and the cooking step described later without fine-tuning the rotation speeds of the first blower 251 and the second blower 252. The flow rate of the superheated water vapor injected from the unit 160 can be made substantially equal.

Then, in the pre-cooking preparation step described later, it is possible to create a base state for setting cooking conditions suitable for each food.

This makes it easier to set cooking conditions during cooking than when making fine adjustments based on the blower rotation speed. If fine adjustment is made only by the blower rotation speed without using the flow rate adjustment damper 255, the usage conditions of the blower motor, etc. set to a higher rotation speed than the other blower become strict, and there is a problem in durability. It is not preferable because it will have.

Further, when adjusting the flow rate of superheated steam by adjusting the rotation speed of the blower in the pre-cooking preparation step described later, when the adjustment is performed only by the blower rotation speed without using the flow rate adjustment damper 255, the rotation speed of the blower is adjusted. It is not preferable because it will be adjusted to a large extent and will have a problem in durability.

The position of the flow rate adjusting damper 255 may be adjusted each time cooking is performed, or may be performed periodically, such as during maintenance of the cooking device 1.

The flow rate of the superheated steam injected from the injection port 133 of the upper nozzle unit 130 and the injection port 163 of the lower nozzle unit 160 was adjusted while checking the current value, but the flow rate for measuring the discharge or injection flow rate was adjusted. The meter may be provided in the cooking apparatus 1. In that case, the flowmeter can be provided in the third duct 230, the fourth duct 240, the upper nozzle portion 130, or the lower nozzle portion 160, but the installation location of these flowmeters is limited to the illustrated location. The flow rate of the superheated steam injected from each of the injection port 133 of the upper nozzle portion 130 and the injection port 163 of the lower nozzle portion 160 may be directly or indirectly measured.

The flow rate adjusting damper 255 may be used to positively change the flow rate of the superheated steam injected from each of the upper nozzle portion 130 and the lower nozzle portion 160. In that case, the flow rate of the superheated steam injected from the injection port 133 of the upper nozzle portion 130 and the injection port 163 of the lower nozzle portion 160 is adjusted by adjusting the position of the flow rate adjusting damper 255, and is performed in the pre-cooking preparation step described later. Since it can be performed by two means of adjusting the rotation rate by adjusting the operating frequency of the power supply of the blower 251 of 1 and the blower 252 of the second blower 252, it realizes various superheated steam injection states and is suitable for various foods. It can correspond to the cooking conditions.

(About pre-cooking preparation steps)
Next, the pre-cooking preparation step will be specifically described with reference to FIGS. 1 to 5, 10, 11, and 14.

After the flow rate adjustment step is completed, it is confirmed that the door 80 is closed as shown in FIG.

Then, the cooking conditions are set by the touch operation of the monitor 403 of the control panel 400. The cooking conditions depend on the temperature of the superheated steam ejected from the nozzle unit 120, the operating frequencies of the first blower 251 and the second blower 252, the transfer speed of the transfer unit 90, the amount of saturated steam supplied from the external boiler, and the like. Set. The amount of saturated water vapor can be adjusted in steps from 0% to 100%, for example, in 8 steps of 0%, 20%, 30%, 40%, 50%, 70%, 80% and 100%. To.

When the setting of these cooking conditions is completed, the switch 404 provided in the control panel 400 is operated to drive the transport unit 90.

Next, with the blow solenoid valve 51 of the blow system 50 opened and the cooking solenoid valve 61 of the supply system 60 closed, the supply of saturated steam from the external boiler to the cooking apparatus 1 is started. As a result, the saturated steam supplied from the external boiler flows to the blow system 50 together with the remaining drain and the like in the steam pipe P and the low-temperature steam, and flows to the outside of the cooking apparatus 1 via the blow solenoid valve 51. It is discharged (see FIG. 5).

After that, when the blow solenoid valve 51 of the blow system 50 is closed and the cooking solenoid valve 61 of the supply system 60 is opened, the saturated steam supplied from the external boiler flows to the supply system 60.

At this time, the saturated steam supplied from the external boiler contains some drain or the like generated in the steam pipe P when flowing in the steam pipe P. This drain or the like flows to the steam trap 52 provided in parallel with the blow solenoid valve 51 together with a part of the saturated steam flowing from the external boiler, and the steam trap 52 suppresses the leakage of the saturated steam to the outside. It is discharged. This is always performed while the blowing solenoid valve 51 is closed and the cooking solenoid valve 61 is open and saturated steam is being supplied from the external boiler.

The saturated steam flowing from the steam pipe P to the supply system 60 flows to the pressure switch 62 via the cooking solenoid valve 61. At this time, it is detected whether the flowing saturated water vapor is supplied at a predetermined pressure, and the signal is sent to the control panel 400. Upon receiving the signal, the control panel 400 issues an alarm for poor supply of saturated steam from the external boiler, for example, when the supplied saturated steam is lower than a predetermined pressure, and alerts the operator.

The saturated water vapor flowing through the pressure switch 62 flows to the separator 63. At this time, the flowing saturated steam includes drains and the like that could not be completely removed by the steam trap 52 and drains and the like generated when the supply system 60 flows, so that the separator 63 is used for cooking. Drain and the like are further removed from the saturated steam. The drain or the like removed by the separator 63 flows through the first drainage pipe group 311 and flows down into the first drainage recovery basin 301, and is discharged to the outside through the main drainage pipe 310.

The saturated water vapor flowing through the separator 63 flows to the pressure reducing valve 64. At this time, if the saturated water vapor flowing is higher than the predetermined pressure, the pressure is reduced by the pressure reducing valve 64.

Saturated water vapor adjusted to a predetermined pressure by the pressure reducing valve 64 flows to the electric two-way valve 66. At this time, the pressure of the saturated water vapor flowing by the pressure gauge 65 can be visually confirmed.

The saturated steam flowing to the electric two-way valve 66 is adjusted to the supply amount of saturated steam set by the control panel 400, and flows to the steam supply means 67.

The saturated steam that has flowed through the supply system 60 in this way is drained and adjusted to a predetermined pressure and amount of steam, and then flows to the steam supply means 67.

The saturated steam that has flowed to the steam supply means 67 is dissipated from the steam supply means 67 into the steam supply unit 201.

Next, the first blower 251 and the second blower 252 are driven by the touch operation of the monitor 403 provided in the control panel 400.

Then, as shown in FIGS. 2 and 10, the saturated steam dissipated in the steam supply section 201 flows to the vertical section 211 of the first duct 210. The saturated water vapor flowing to the vertical portion 211 flows downward in the bent portion 212 and the vertical portion 213 in order from the vertical portion 211, and the flow direction is changed in the horizontal direction at the bent portion 214, so that the horizontal portion 215 is on the front side. It flows to the heating unit 202 which is not in operation.

The saturated water vapor flowing to the heating portion 202 flows to the horizontal portion 221 of the second duct 220, flows the horizontal portion 221 toward the carry-in inlet 100 side, and the flow direction can be changed upward at the bending portion 222. Then, it flows upward through the vertical portion 223 and flows into the branch duct 254.

The saturated water vapor flowing to the branch duct 254 is branched and flows into the first inflow opening 261 and the second inflow opening 262 branched by the flow rate adjustment damper 255 whose position is adjusted in advance in the flow rate adjustment step. ..

Then, the saturated water vapor branched to the carry-in inlet 100 side flows from the first inflow opening 261 toward the carry-in inlet 100 side by the side surface of the flow rate adjusting damper 255 on the carry-in inlet 100 side and the inner surface of the branch duct 254 on the front side. It is changed by a predetermined angle (for example, 90 degrees) and is sucked into the first blower 251 through the first branch port 256.

Further, the saturated water vapor branched to the carry-out port 110 side flows from the second inflow opening 262 toward the carry-out port 110 side by the side surface of the flow rate adjusting damper 255 on the carry-out port 110 side and the inner surface of the branch duct 254 on the front side. It is changed by a predetermined angle (for example, 90 degrees) and is sucked into the second blower 252 through the second branch port 257.

The saturated water vapor sucked into the first blower 251 is discharged to the vertical portion 231 of the third duct 230. The saturated water vapor discharged to the vertical portion 231 flows downward through the vertical portion 231 and is changed in the flow direction to the carry-in inlet 100 side at the bent portion 232, and flows through the horizontal portion 233 to the carry-in inlet 100 side. It flows from the discharge port 72 of No. 1 to the carry-in inlet 100 side of the space S2 of the upper nozzle portion 130, sequentially diffuses in the space S2 of the upper nozzle portion 130 toward the downstream side of the food transport direction D, and spreads over the entire space S2. Then, the nozzle 132 provided in the lid portion 150 is sprayed into the heating chamber 70 toward the transport portion 90 from the injection port 133.

Further, the saturated water vapor sucked into the second blower 252 is discharged to the vertical portion 241 of the fourth duct 240. The saturated water vapor discharged to the vertical portion 241 flows downward through the vertical portion 241 and is changed in the flow direction to the carry-out port 110 side at the bent portion 242, and flows through the horizontal portion 243 to the carry-out port 110 side. It flows from the discharge port 73 of 2 to the carry-out port 110 side of the space S3 of the lower nozzle portion 160, sequentially diffuses in the space S3 of the lower nozzle portion 160 to the upstream side of the food transport direction D, and spreads over the entire space S3. Then, it is sprayed into the heating chamber 70 from the injection port 163 of the nozzle 162 provided in the lid portion 180 toward the transport portion 90.

Then, the saturated steam injected into the heating chamber 70 from the injection port 133 of the nozzle 132 of the upper nozzle portion 130 and the injection port 163 of the nozzle 162 of the lower nozzle portion 160 enters the gap G1 via the gaps G2 and G3. And flows from the circulation port 75 to the steam supply unit 201 via a grease filter (not shown).

At this time, since the circulation port 75 is provided on the top surface 74 of the heating chamber, which is above the heating chamber 70, among the saturated water vapor injected into the heating chamber 70, the circulation port 75 collects above the inside of the heating chamber 70. Further, saturated steam having a high temperature and a low specific density can be more reliably recovered from the heating chamber 70 and reused.

In this way, by operating the first blower 251 and the second blower 252, saturated steam circulates and flows in the thermo-fluid circulation system.

At this time, the inside of the heating chamber 70 is filled with saturated water vapor injected from the upper nozzle portion 130 and the lower nozzle portion 160, and the inside of the heating chamber 70 is in a positive pressure state rather than the outside air. Therefore, a part of the saturated water vapor injected into the heating chamber 70 does not circulate and flow through the thermo-fluid circulation system, and leaks to the outside from the carry-in inlet 100 and the carry-out port 110.

The saturated water vapor leaked from the carry-in port 100 to the outside is recovered by the first cover 103, flows to the exhaust pipe 101 and the exhaust pipe 102, and is discharged to the outside of the facility by the exhaust equipment provided on the facility side. To. At this time, outside air is also sucked in from the outside (left side) of the first cover 103, flows to the exhaust pipe 101 and the exhaust stack 102 together with saturated steam, and is outside the facility by the exhaust equipment provided on the facility side. Is discharged to.

Further, the saturated water vapor leaked to the outside from the carry-out port 110 is recovered by the second cover 113, flows to the exhaust pipe 111 and the exhaust pipe 112, and goes to the outside of the facility by the exhaust equipment provided on the facility side. It is discharged. At this time, outside air is also sucked in from the outside (right side) of the second cover 113, flows to the exhaust pipe 111 and the exhaust stack 112 together with saturated steam, and is outside the facility by the exhaust equipment provided on the facility side. Is discharged to.

The first duct 210, the heating unit 202, the second duct 220, the branch duct 254, the first blower 251 and the second blower 252, the third duct 230 and The fourth duct 240, the upper nozzle portion 130, the lower nozzle portion 160, and the heating chamber 70 are heated. At this time, with the heating of each part constituting the thermo-fluid circulation system, drainage or the like due to dew condensation occurs.

At this time, when the saturated water vapor flows through the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240, the flow direction can be changed at the bent portion bent at a predetermined angle. .. Further, when the saturated water vapor flows from the inflow opening 260 to the first branch port 256 and the second branch port 257 in the branch duct 254, the flow direction can be changed at a predetermined angle.

As a result, water droplets and the like contained in the flowing saturated water vapor can be attached to the inner surface of the bent portion and the inner surface on the front side of the branch duct 254 and removed from the saturated water vapor, and the removed water droplets and the like are discharged as drain. It should be noted that the removal of water droplets and the like from the saturated steam on the inner surface of the bent portion and the inner surface on the front side of the branch duct 254 has the same effect as the removal of the mist-like drip in the cooking step described later, and therefore the cooking described later. Details will be explained in the steps.

The drain and the like generated in the branch duct 254 and the first blower 251 flow to the first drainage pipe group 311, and together with the drain and the like flowing from the separator 63, pass through the first drainage recovery basin 301. It is discharged to the outside from the main drain pipe 310.

Further, the drain and the like generated in the first duct 210 and the second duct 220 flow to the heating unit 202 arranged in the lower outer shell 3, and together with the drain and the like generated in the heating unit 202, the fifth drainage is performed. It flows to the pipe 315 and is discharged to the outside from the main drainage pipe 310 through the first drainage recovery basin 301.

Further, the drain or the like generated in the third duct 230 flows to the third drainage pipe 313 and is discharged to the outside from the main drainage pipe 310 through the first drainage recovery basin 301.

Further, the drain or the like generated in the fourth duct 240 flows to the fourth drainage pipe 314, and goes to the first drainage recovery basin 301 via the second drainage recovery basin 302 and the drainage recovery basin connection pipe 303. And is discharged to the outside from the main drainage pipe 310.

Further, the drain or the like generated in the second blower 252 flows to the second drainage pipe 312, and goes to the first drainage recovery basin 301 via the second drainage recovery basin 302 and the drainage recovery basin connection pipe 303. And is discharged to the outside from the main drainage pipe 310.

Further, the saturated water vapor leaked from the carry-in port 100 reaches the outer surface on the left side surface side of the heating chamber 70 provided with the carry-in port 100, the first cover 103, and the transport portion 90 protruding from the carry-in port 100 to the left side surface side. It adheres and becomes a drain or the like and falls to the first drain pan 321. The drain or the like that has fallen into the first drain pan 321 flows into the heating chamber 70 via the sixth drain pipe 316.

Further, the saturated water vapor leaked from the carry-out port 110 reaches the outer surface on the right side surface of the heating chamber 70 provided with the carry-out port 110, the second cover 113, and the transport portion 90 protruding to the right side side from the carry-out port 110. It adheres and becomes a drain or the like and falls to the second drain pan 322. The drain or the like that has fallen into the second drain pan 322 flows into the heating chamber 70 via the seventh drain pipe 317.

Further, the drain or the like generated in the heating chamber 70 drops and flows to the bottom surface of the heating chamber 70, and is provided on the bottom surface of the heating chamber 70 together with the drain or the like flowing from the first drain pan 321 and the second drain pan 322. It is discharged to the outside from the internal drainage pipe 320.

Next, the switch 404 provided in the control panel 400 is operated to operate the gas system 10 and the combustion system 20 shown in FIG. First, the combustion blower 22 is driven, and the combustion air is supplied to the combustion burner 21 while the air pressure switch 23 detects whether the combustion air discharged from the combustion blower 22 is discharged at a predetermined pressure.

Next, the gas adjusted to a predetermined pressure and flow rate in the gas system 10 is supplied to the combustion burner 21, a signal is sent to the ignition transformer 24 to ignite the combustion burner 21, and the combustion burner 21 starts combustion.

At this time, the UV sensor 25 detects the combustion state of the combustion burner 21 by the ultraviolet rays emitted at the time of combustion, and sends a signal to the control panel 400. Further, the air pressure switch 23 detects the discharge state of the combustion air of the combustion blower 22, and sends a signal to the control panel 400.

In this way, by detecting the combustion state by the UV sensor 25 and detecting the discharge state of the combustion air by the air pressure switch 23, it is monitored whether the combustion of the combustion burner 21 is normally performed, and the combustion of the combustion burner 21 is performed. It is controlled to be done safely.

When the combustion exhaust generated by the combustion of the combustion burner 21 passes through the heating means 28 provided in the heating unit 202 constituting the heat fluid circulation system and flows to the exhaust stack 27, the inside of the heating unit 202 which is the heat fluid circulation system It heats by indirectly exchanging heat with the saturated water vapor flowing in. The combustion exhaust that has been heated by exchanging heat with saturated steam is discharged to the outside through the exhaust stack 27 (see FIG. 11).

Saturated steam circulating and flowing in the thermo-fluid circulation system is gradually heated as it passes through the heating means 28 while repeating circulation. This heating is continued until the saturated steam becomes superheated steam at a set temperature, and the superheated steam is continued to a predetermined temperature, for example, to 300 ° C. over 20 minutes.

At this time, if the combustion burner 21 is not burning normally, the UV sensor 25 detects an abnormality in the ultraviolet rays emitted during combustion, sends a signal to the control panel 400, and the gas from the control panel 400 is gas from the gas system 10. To stop the supply of the gas, stop the drive of the combustion blower 22 of the combustion system 20, and stop the combustion of the combustion burner 21, send a signal to each device of the gas system 10 and the combustion system 20 to generate combustion exhaust. Stop and safely stop the heating by the heating means 28.

The saturated steam is continuously heated in the heating unit 202 while circulating and flowing in the thermo-fluid circulation system, so that the upper nozzle unit 130 and the lower nozzle unit 160 are heated to a predetermined temperature, for example, 300 degrees Celsius. Steam will be injected into the heating chamber 70.

As a result, the inside of the heating chamber 70 is filled with superheated steam injected from the upper nozzle portion 130 and the lower nozzle portion 160, and the inside of the heating chamber 70 is in a positive pressure state rather than the outside air. Therefore, a part of the superheated steam in the heating chamber 70 does not circulate and flow through the thermo-fluid circulation system, and leaks to the outside from the carry-in inlet 100 and the carry-out port 110.

The superheated steam leaking to the outside from the carry-in inlet 100 is recovered by the first cover 103, flows to the first exhaust pipe 101 and the first exhaust pipe 102, and is flown to the first exhaust pipe 102 by the exhaust equipment provided on the facility side. It is discharged to the outside of the facility. At this time, outside air is also sucked in from the outside (left side surface side) of the first cover 103, flows to the first exhaust pipe 101 and the first exhaust pipe 102 together with superheated steam, and is provided on the facility side. It is discharged to the outside of the facility by the exhaust equipment.

Further, the superheated steam leaking to the outside from the carry-out port 110 is recovered by the second cover 113, flows to the second exhaust pipe 111 and the second exhaust pipe 112, and is exhaust provided on the facility side. It is discharged to the outside of the facility by the equipment. At this time, outside air is also sucked in from the outside (right side surface side) of the second cover 113, and flows to the second exhaust pipe 111 and the second exhaust pipe 112 together with the superheated steam, and is provided on the facility side. It is discharged to the outside of the facility by the exhaust equipment.

Further, the transport unit 90 is heated by being sprayed with superheated steam injected from the upper nozzle unit 130 and the lower nozzle unit 160. Thereby, in the next cooking step, when the low temperature food is directly placed on the transport unit 90, the sticking of the food to the transport unit 90 can be reduced.

Further, the superheated steam heated to a predetermined temperature while circulating and flowing in the thermo-fluid circulation system is the first duct 210, the second duct 220, the third duct 230 and the fourth duct 210, which are the thermo-fluid flow system 200. It flows through the duct 240.

At this time, as shown in FIGS. 2 and 10, the back surface of the first duct 210 and the front surface of the second duct 220 are adjacent to each other, and the side surface of the third duct 230 on the carry-out port 110 side. And the side surface of the first duct 210 and the second duct 220 on the carry-in entrance 100 side are adjacent to each other, and the side surface of the fourth duct 240 on the carry-in entrance 100 side and the carry-in of the first duct 210 and the second duct 220. It is adjacent to the side surface on the exit 110 side.

As a result, these ducts heated by the superheated steam flowing in the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 are adjacent to each other. Then, it is possible to keep the temperature by heat dissipation between these heated ducts, suppress the cooling of these ducts by the outside air, and maintain the temperature of the superheated steam flowing in the adjacent ducts.

In particular, the hottest superheated steam immediately after being heated by the heating means 28 flows through the second duct 220 located on the rearmost side of the heating cooking apparatus 1, and the saturated steam supplied from the external boiler or the heating chamber 70. Since the relatively low-temperature superheated steam after being used for cooking flows through the first duct 210, the front surface of the second duct 220 and the back surface of the first duct 210 are adjacent to each other. By doing so, it is possible to suppress the temperature drop of the superheated steam passing through the first duct 210 due to the heat of the hottest superheated steam passing through the second duct 220.

Further, the side surface of the first duct 210 on the carry-in port 100 side is adjacent to the side surface of the third duct 230 on the carry-out port 110 side in which the high-temperature superheated steam discharged from the first blower 251 flows, and the first one. The side surface of the duct 210 on the carry-out port 110 side is adjacent to the side surface of the fourth duct 240 on the carry-in port 100 side through which the high-temperature superheated steam discharged from the second blower 252 flows. As a result, the back surface of the first duct 210, the side surface on the carry-in port 100 side, and the side surface on the carry-out port 110 side are surrounded by the duct through which superheated steam having a higher temperature than the superheated steam flowing through the first duct 210 flows. Therefore, it is possible to further suppress the temperature drop of the first duct 210.

Further, as shown in FIG. 4, since the heating means 28 and the combustion system 20 are provided in the space S1 below the heating chamber 70 in the lower outer shell 3, the space S1 is provided with heat from the heating means 28 and a combustion burner. The heat generated when the gas is burned at 21 is trapped. This trapped heat can suppress the temperature drop of the heating chamber 70 during cooking of the food above the space S1, and suppress the temperature drop of the hot fluid in the heating chamber 70 to effectively cook the food. can do.

Further, when the internal temperature of the space S1 becomes too high due to the accumulation of heat, the blower fan 30 is operated and the outside air is taken into the space S1 to lower the internal temperature of the space S1. This makes it possible to prevent thermal deformation of the decorative plate (not shown) that blindfolds the space S1 and the sheet metal that exists in the space S1.

Further, since the air in the space S1 is sucked by the combustion blower 22 and supplied to the combustion burner 21, the temperature of the combustion exhaust by the combustion burner 21 becomes higher than in the case where low temperature air is supplied, and the saturated steam is vaporized. Alternatively, the heating efficiency of superheated steam can be improved.

Further, since superheated steam is injected into the heating chamber 70 from the upper nozzle portion 130 and the lower nozzle portion 160, the inside of the heating chamber 70 is in a positive pressure state with respect to the outside air, and the outside air from the carry-in inlet 100 and the carry-out port 110 is in a positive pressure state. Invasion can be suppressed. In addition, by filling the heating chamber 70 with superheated steam, the invasion of oxygen into the heating chamber 70 can be suppressed, and the oxygen concentration in the heating chamber 70 can be suppressed to a low level.

As a result, the inside of the heating chamber 70 can be in a hypoxic state, and the oxidative destruction of nutrients due to oxidation during food heating in the cooking step described later can be suppressed.

In addition, the temperature drop in the heating chamber 70 can be suppressed, and the temperature in the heating chamber 70 can be stably maintained.

Further, a part of the superheated steam injected from the upper nozzle portion 130 and the lower nozzle portion 160 leaks to the outside from the carry-in inlet 100 and the carry-out outlet 110 from the heating chamber 70, but the leaked superheated steam is the same as the outside air. It is recovered from the cover 103 of 1 and the cover 113 of the second.

At this time, the exhaust equipment on the facility side causes a curtain action by flowing superheated steam upward even in the first cover 103 and the second cover 113, so that the inflow of outside air into the heating chamber 70 is further increased. It can be effectively suppressed.

Further, by discharging the superheated steam leaking from the openings of the first cover 103 and the second cover 113 to the outside of the facility where the cooking apparatus 1 is installed, the intrusion of outside air into the heating chamber 70 is allowed. In addition to being able to prevent more effectively, it is possible to prevent the leakage of superheated steam to the kitchen, maintain the temperature and humidity of the air in the kitchen comfortably, and improve the working environment of the cook. Can be kept.

Further, the superheated steam injected from the upper nozzle portion 130 and the lower nozzle portion 160 in the heating chamber 70 flows upward of the upper nozzle portion 130 through the gaps G2 and G3. That is, superheated steam can flow upward in the vicinity of the carry-in inlet 100 and the carry-out port 110 in the heating chamber 70 to generate a curtain action, and the inflow of outside air into the heating chamber 70 can be suppressed more effectively. ..

As a result, the oxygen concentration in the heating chamber 70 can be suppressed to a lower level, the inside of the heating chamber 70 can be in a hypoxic state, and the oxidative destruction of nutrients due to oxidation during food heating in the cooking step described later can be suppressed. ..

Further, since the superheated steam passes through the gaps G2 and G3, the superheated steam can be distributed to the end portion on the carry-in port 100 side and the end portion on the carry-out port 110 side in the heating chamber 70. As a result, the temperature in the heating chamber 70 can be made uniform, and the food can be cooked evenly.

After the generation of superheated steam used for cooking is completed in this way and the cooking conditions set by the flow rate adjusting step and the pre-cooking preparation step are satisfied, the next cooking step is started. As a result, immediately after the start of the cooking step, cooking can be performed under cooking conditions suitable for each food.

(About cooking steps)
Next, the cooking step of actually cooking the food will be specifically described with reference to FIGS. 2, 10, 11, and 14.

First, the food to be cooked is prepared, placed on the transport portion 90 protruding from the first cover 103 on the left side surface side, and carried into the heating chamber 70. The food placed on the transport unit 90 passes through the first cover 103 and is transported from the carry-in inlet 100 to the heating chamber 70.

As shown in FIG. 11, when the food is conveyed in the first cover 103, it comes into contact with the superheated steam leaking from the carry-in port 100 and gradually begins to be heated. The leaked superheated steam lowers in temperature (condensation) when it comes into contact with low-temperature food, becomes liquid water (condensed water) and adheres to the surface of the food, and a large amount of heat is transferred to the food to heat the food. Will be done. However, at this stage, the temperature of the leaked superheated steam is lower than the temperature of the superheated steam in the heating chamber 70, and the amount of superheated steam that comes into contact with the food is small, so that the food is sufficiently heated. Does not reach.

At this time, the condensed water adhering to the food flows down on the food surface together with the drip on the food surface, adheres to the transport portion 90, or falls to the first drain pan 321. The condensed water containing the drip adhering to the transport unit 90 falls from the transport unit 90 to the first drain pan to 321. The condensed water containing the drip that has fallen into the first drain pan 321 flows into the heating chamber 70 via the sixth drain pipe 316. The discharge of condensed water including drip will be described later.

The food transported from the carry-in port 100 to the heating chamber 70 begins to be heated by the atmosphere of the superheated steam filled in the heating chamber 70. The superheated steam in the heating chamber 70 is present in a larger amount than the superheated steam leaking from the carry-in port 100 to the first cover 103 (superheated steam atmosphere). The food transported into the heating chamber 70 is heated by a large amount of superheated steam in this superheated steam atmosphere.

The superheated steam adhering to the surface of the low-temperature food lowers in temperature (condensation), becomes liquid water (condensed water) and adheres to the surface of the food, and a large amount of heat is transferred to the food to heat the food. At this stage, the amount of heat transferred to the food is larger than that of heating by the superheated steam leaking from the carry-in inlet 100 to the first cover 103, and the heat is transferred from the food surface to the inside of the food to be heated. Become.

At this time, the condensed water adhering to the food flows down on the food surface together with the drip from the inside of the food in addition to the food surface, adheres to the transport portion 90, or falls to the bottom surface of the heating chamber 70. The condensed water containing the drip adhering to the transport unit 90 falls from the transport unit 90 to the bottom surface of the heating chamber 70.

The food transported in the food transport direction D while being heated in the superheated steam atmosphere in the heating chamber 70 is in the injection area where the superheated steam is jetted from the nozzle portion 120, that is, the injection port 133 provided on the most side of the carry-in port 100. , 163 to the injection ports 133 and 163 provided on the side of the carry-out port 110, which fall within the range of the food transport direction D.

In the injection area, while being conveyed in the food transport direction D in the heating chamber 70, in addition to heating by the superheated steam atmosphere in the heating chamber 70, mainly the upper half of the food due to the superheated steam ejected from the upper nozzle portion 130. The heating and the heating of mainly the lower half of the food by the superheated steam injected from the lower nozzle portion 160 and passing through the transport portion 90 are performed. This is continued until the injection area is transported by the transport unit 90 in the food transport direction D and has passed.

The superheated steam injected from the injection port 133 of the upper nozzle portion 130 to the upper half of the food comes into contact with the upper half of the food surface to lower the temperature (condensation) and become liquid water (condensed water). It adheres to the surface of food and a large amount of heat is transferred to the food to heat the food.

Further, the superheated steam ejected from the injection port 133 of the upper nozzle portion 130 to the upper half portion of the food sequentially contacts the food while maintaining the injected flow velocity. That is, the food is heated by superheated steam at a predetermined temperature while maintaining the injected flow velocity.

Further, the superheated steam injected from the injection port 163 of the lower nozzle portion 160 to the lower half portion of the food comes into contact with the lower half portion of the food surface to lower the temperature (condensation), and becomes liquid water (condensed water). It adheres to the surface of the food and a large amount of heat is transferred to the food to heat the food.

Further, the superheated steam injected from the injection port 163 of the lower nozzle portion 160 to the lower half portion of the food sequentially contacts the food while maintaining the injected flow velocity. That is, the food is heated by superheated steam at a predetermined temperature while maintaining the injected flow velocity.

As a result, the amount of heat transferred to the food by the superheated steam ejected from the upper nozzle portion 130 and the lower nozzle portion 160 becomes larger than when passing through the inside of the first cover 103, and from the food surface to the inside of the food. The heat transfer of the food is promoted and the core of the food is heated. Therefore, the heating efficiency of food is high.

At this time, the condensed water adhering to the food surface flows down on the food surface together with the drip from the inside of the food in addition to the food surface, adheres to the transport portion 90, or falls to the lower nozzle portion 160. Condensed water containing drip adhering to the transport unit 90 falls on the lid 180 of the nozzle unit 160 below the transport unit 90, and the drip further dropped on the lid 180 is overheated from the nozzle unit 120 in the heating chamber 70. Due to condensation caused by the injection of steam, the lid 180 may fall to the bottom surface of the heating chamber 70, and a part of the drip may be heated in the superheated steam atmosphere of the heating chamber 70 and at the temperature of the lid 180. It adheres to 180 and part of it is scorched.

As the heating progresses, the temperature of the food rises, the surface of the food becomes high, and the condensed water adhering to the surface of the food begins to evaporate. The evaporated condensed water mixes with the superheated steam that did not adhere to the food in the heating chamber 70, flows through the gap G1 through the gaps G2 and G3 in the heating chamber 70, and flows from the circulation port 75 to the grease filter (not shown). ) To the steam supply unit 201. In the steam supply unit 201, saturated steam dissipated by the steam supply means 67 is mixed and circulates in the thermo-fluid circulation system.

At this time, by heating the food, for example, the meat with superheated steam, the drip containing the heated protein such as gravy exudes from the food. The exuded drip becomes bubble-like when the food surface is heated to a high temperature, and fine particles (mist-like) drip may be generated when the bubble bursts. This mist-like drip mixes with the evaporated condensed water and the superheated steam that did not adhere to the food or the like in the heating chamber 70, and circulates in the thermo-fluid circulation system.

When the superheated steam containing the mist-like drip flows from the circulation port 75 to the steam supply section 201 via a grease filter (not shown), the drip component is filtered and reaches the vertical section 211 of the first duct 210. Flow. However, even if it is filtered with a grease filter, it may not be completely removed and may remain. Therefore, the superheated steam flowing from the steam supply unit 201 to the first duct 210 still contains a mist-like drip.

As shown in FIGS. 2 and 10, the superheated steam containing the mist-like drip that has flowed from the steam supply unit 201 to the vertical portion 211 of the first duct 210 is the bent portion 212 and the vertical portion 213 in this order from the vertical portion 211. At the bent portion 214, the flow direction is changed in the horizontal direction, the horizontal portion 215 flows to the front side, and the horizontal portion 215 flows to the heating portion 202.

At this time, part of the superheated steam containing the mist-like drip comes into contact with the inner surface of the duct when flowing through the substantially crank-shaped bent portion 212, and a part of the mist-shaped drip is on the inner surface of the bent portion 212. It adheres and is removed from the flowing superheated steam. The mist-like drip adhering to the bent portion 212 flows to the heating portion 202 together with the drain and the like generated in the first duct 210.

Further, when the superheated steam containing the mist-like drip flows through the bent portion 214, a part of the superheated steam comes into contact with the inner surface of the duct, and a part of the mist-like drip adheres to the inner surface of the bent portion 214. Removed from flowing superheated steam. The mist-like drip adhering to the bent portion 214 flows to the heating portion 202 together with the drain or the like generated in the first duct 210.

The superheated steam containing the mist-like drip that has flowed to the heating portion 202 is heated by the heating means 28 and then flows to the horizontal portion 221 of the second duct 220, and is partially flown when flowing through the bent portion 222. Contact the inner surface of the duct. It flows upward through the vertical portion 223 and flows into the branch duct 254.

At this time, a part of the superheated steam containing the mist-like drip comes into contact with the inner surface of the duct when flowing through the bent portion 222, and a part of the mist-like drip adheres to the inner surface of the bent portion 222. Removed from flowing superheated steam. The mist-like drip adhering to the bent portion 222 flows to the heating portion 202 together with the drain or the like generated in the second duct 220.

The superheated steam containing the mist-like drip that has flowed to the branch duct 254 is branched into the first inflow opening 261 and the second inflow opening 262 by the flow rate adjustment damper 255 whose position is adjusted in advance in the flow rate adjustment step. ..

The superheated steam containing the mist-like drip branched to the first inflow opening 261 is carried in from the first inflow opening 261 through the side surface of the flow rate adjusting damper 255 on the carry-in port 100 side and the inner surface of the branch duct 254 on the front side. The flow direction is changed to the port 100 side, and the air is sucked into the first blower 251 through the first branch port 256.

At this time, when the flow direction of the superheated steam including the mist-like drip is changed from the branch duct 254 to the first branch port 256 by a predetermined angle (for example, 90 degrees), a part of the superheated steam is carried in by the flow rate adjusting damper 255. It adheres to the side surface on the side of the mouth 100 and the inside of the front surface of the branch duct 254, and is removed from the flowing superheated steam.

Further, the superheated steam containing the mist-like drip branched to the second inflow opening 262 is discharged from the second inflow opening 262 by the side surface of the flow rate adjusting damper 255 on the carry-out port 110 side and the inner surface of the branch duct 254 on the front side. The flow direction is changed to the carry-out port 110 side, and the water is sucked into the second blower 252 through the second branch port 257.

At this time, when the flow direction of the superheated steam including the mist-like drip is changed from the branch duct 254 to the second branch port 257 by a predetermined angle (for example, 90 degrees), a part of the superheated steam is carried by the flow rate adjusting damper 255. It adheres to the side surface on the outlet 110 side and the inside of the front surface of the branch duct 254, and is removed from the flowing superheated steam.

The mist-like drip adhering to the inner surface on the front side of the branch duct 254 and the flow rate adjusting damper 255 flows to the first drainage pipe group 311 together with the drain and the like generated in the branch duct 254.

The superheated steam containing the mist-like drip sucked into the first blower 251 is discharged to the vertical portion 231 of the third duct 230. The superheated steam containing the mist-like drip discharged to the vertical portion 231 flows downward through the vertical portion 231 and the flow direction is changed horizontally at the bent portion 232, and the horizontal portion 233 flows toward the carry-in inlet 100 side. , Flows from the first discharge port 72 to the carry-in inlet 100 side of the space S2 of the upper nozzle portion 130, sequentially diffuses in the space S2 of the upper nozzle portion 130 toward the downstream side of the food transport direction D, and spreads over the entire space S2. Then, the nozzle 132 provided in the lid portion 150 is sprayed into the heating chamber 70 toward the transport portion 90 from the injection port 133.

At this time, a part of the superheated steam including the mist-like drip comes into contact with the inner surface of the duct when flowing through the bent portion 232. At this time, a part of the mist-like drip adheres to the inner surface of the bent portion 232 and is removed from the flowing superheated steam. The mist-like drip attached to the bent portion 232 flows to the third drain pipe 313 together with the drain and the like generated in the third duct 230.

Further, the saturated water vapor sucked into the second blower 252 is discharged to the vertical portion 241 of the fourth duct 240. The saturated water vapor discharged to the vertical portion 241 flows downward through the vertical portion 241 and is changed in the horizontal direction at the bent portion 242, flows the horizontal portion 243 to the carry-out port 110 side, and is discharged to the second discharge. It flows from the outlet 73 toward the carry-out outlet 110 side of the space S3 of the lower nozzle portion 160, sequentially diffuses in the space S3 of the lower nozzle portion 160 toward the upstream side of the food transport direction D, and spreads throughout the space S3. Then, it is sprayed into the heating chamber 70 from the injection port 163 of the nozzle 162 provided in the lid portion 180 toward the transport portion 90.

At this time, a part of the superheated steam including the mist-like drip comes into contact with the inner surface of the duct when flowing through the bent portion 242. At this time, a part of the mist-like drip adheres to the inner surface of the bent portion 242 and is removed from the flowing superheated steam. The mist-like drip adhering to the bent portion 242 flows to the fourth drain pipe 314 together with the drain and the like generated in the fourth duct 240.

Then, the superheated steam injected into the heating chamber 70 from the injection port 133 of the nozzle 132 of the upper nozzle portion 130 and the injection port 163 of the nozzle 162 of the lower nozzle portion 160 is sprayed onto the food and comes into contact with the food surface. And heat. The mist-like drip generated from the food is mixed again with the superheated steam that did not adhere to the food, flows to the gap G1 through the gaps G2 and G3, and flows from the circulation port 75 to the steam supply unit 201 via the grease filter. Flows with. In the steam supply unit 201, it mixes with the saturated steam discharged from the steam supply means 67 and flows again to the vertical portion 211 of the first duct 210.

As described above, the superheated steam containing the mist-like drip from the food in the heating chamber 70 is collected by the grease filter provided in the steam supply unit 201, the bent portions 212, 214, 222, 232, 242 of each duct, and the flow rate adjustment. The drip component was removed from the inner surface of the damper 255 and the branch duct 254 on the front side, and the drip component flowed to the upper nozzle portion 130 and the lower nozzle portion 160. It is injected from the injection port 163 of the nozzle 162 of the lower nozzle portion 160 toward the food to be conveyed in the injection area.

The food is continuously heated by the superheated steam atmosphere filled in the heating chamber 70 from the time when the food passes through the area where the superheated steam is sprayed from the nozzle portion 120 to the time when the food is conveyed to the carry-out port 110. At this stage, the core temperature of the food reaches a predetermined temperature, and the cooking of the food is completed.

At this time, the superheated steam that heats the food circulates and flows in the thermo-fluid circulation system, so that the food is repeatedly cooked while being heated to a predetermined temperature. This makes it possible to reduce the consumption of superheated steam used for cooking food. Further, since the heated superheated steam is circulated, the energy for heating the saturated steam supplied to the circulating superheated steam to a predetermined temperature can be saved.

Further, the superheated steam injected into the heating chamber 70 is recovered from the circulation port 75, circulates and flows through the thermo-fluid circulation system, and is repeatedly used for cooking. At this time, as described in the pre-cooking preparation step, the circulation port 75 is provided on the top surface 74 of the heating chamber above the heating chamber 70, so that the superheated steam ejected into the heating chamber 70 is provided. Of these, the superheated steam collected above the heating chamber 70 and having a high temperature and a low specific density can be more reliably recovered from the heating chamber 70 and reused.

It is conveyed from the heating chamber 70 to the inside of the second cover 113 via the carry-out port 110. The superheated steam leaked from the carry-out port 110 comes into contact with the food that has been cooked and heated in the second cover 113, but the superheated steam that comes into contact is compared with the superheated steam in the heating chamber 70. The temperature is low and the amount is small. Therefore, even if the food adheres to the food that has been heated to a high temperature, the amount of heat is small and the contribution to the heating of the food is low.

At this time, drip may continue to occur from the food that has been cooked. This drip adheres to the transport unit 90 or drops to the second drain pan 322 during transport. It falls from the transport unit 90 to the second drain pan 322 provided downward, and flows from the second drain pan 322 to the heating chamber 70 via the seventh drain pipe 317.

The food for which cooking has been completed passes through the inside of the second cover 113, is transported to the transport portion 90 projecting to the outside of the second cover 113, is taken out from the cooking device 1, and the cooking is completed. The taken out cooked food is transferred to a cooling process, a packaging process, a serving process, and the like.

As shown in FIG. 14, it is discharged by the drainage system 300 together with condensed water containing drip generated in each part by cooking in the cooking step, drainage generated by dew condensation in the circulating flow, and the like.

First, the drain or the like generated in the separator 63 in the heat fluid supply system 40, the drain or the like generated in the branch duct 254 and the removed drip, and the drain or the like generated in the first blower 251 and the removed drip are the first. It flows to the first drainage recovery basin 301 through the drainage pipe group 311 of 1.

The drain or the like generated in the first duct 210 and the drip removed by the bent portions 212 and 214 flow to the heating portion 202. Further, the drain or the like generated in the second duct 220 and the drip removed by the bent portion 222 flow to the heating portion 202. These drains and the like, together with the drains and the like generated in the heating unit 202, flow to the first drainage recovery basin 301 through the fifth drainage pipe 315.

The drain or the like generated in the third duct 230 and the drip removed by the bent portion 232 flow to the first drainage recovery basin 301 via the third drainage pipe 313.

The drain or the like and the drip generated in the second blower 252 flow to the second drainage recovery basin 302 via the second drainage pipe 312.

The drain or the like generated in the fourth duct 240 and the drip removed by the bent portion 242 flow to the second drainage recovery basin 302 via the fourth drainage pipe 314.

The drain or drip that has flowed to the second drainage recovery basin 302 flows to the first drainage recovery basin 301 via the drainage recovery basin connecting pipe 303, and is discharged to the outside through the main drainage pipe 310.

Drain and removed drip that flowed from the first drain pan 321 to the heating chamber 70 through the sixth drain pipe 316, and flowed from the second drain pan 322 to the heating chamber 70 through the seventh drain pipe 317. The drain and the removed drip are discharged to the outside through the internal drain pipe 320 together with the drain and the drip generated in the heating chamber 70.

Further, since the first blower 251 that discharges superheated steam to the upper nozzle portion 130 and the second blower 252 that discharges superheated steam to the lower nozzle portion 160 are independent of each other, these first blowers. By separately controlling the rotation speeds of the blower 251 and the second blower 252, the flow rate of superheated steam injected from each of the upper nozzle portion 130 and the lower nozzle portion 160 can be freely adjusted.

As a result, by injecting superheated steam of different flow rates into the upper half and the lower half of the food transported by the transport unit 90, the amount of heating given to the upper half and the lower half of the food is in a different state. , It is possible to cook suitable for each food.

Hereinafter, an operation for adjusting the rotation speeds of the first blower 251 and the second blower 252 in order to change the flow rate of the superheated steam injected from the upper nozzle portion 130 and the lower nozzle portion 160 will be described.

First, when it is desired to weakly heat the upper half of the food at the same temperature of superheated steam from the state where the first blower 251 and the second blower 252 are rotated at the same rotation speed, the food is ejected from the upper nozzle portion 130. The operation for reducing the flow rate of superheated steam will be described.

By lowering only the rotation speed of the first blower 251 that discharges superheated steam to the upper nozzle portion 130 by operating the control panel 400 in the pre-cooking preparation step described above, the suction amount by the first blower 251 is reduced. The discharge amount decreases. At this time, since two blowers (first blower 251 and second blower 252) compete for superheated steam from one circulation path, the discharge amount from one blower (for example, first blower 251) is reduced. Then, the discharge amount from the other blower (for example, the second blower 252) will increase. That is, the amount of superheated steam sucked by the second blower 252 increases, and as a result, the amount discharged from the second blower 252 increases.

As a result, the flow rate of superheated steam ejected from the upper nozzle portion 130 can be reduced, and the upper half of the food can be heated weakly. At this time, the lower half of the food is strongly heated.

Furthermore, if it is desired to heat the upper half of the food weaker at the same temperature of superheated steam, the rotation speed of the second blower 252 should be increased to further increase the amount of superheated steam sucked by the second blower 252. Therefore, the suction amount of the superheated steam sucked by the first blower 251 is further reduced, and the discharge amount is further reduced.

As a result, the flow rate of the superheated steam ejected from the upper nozzle portion 130 can be further reduced, and the upper half portion of the food can be heated more weakly. At this time, the lower half of the food will be heated more strongly.

Next, when it is desired to weakly heat the lower half of the food at the same temperature of superheated steam from the state where the first blower 251 and the second blower 252 are rotated at the same rotation speed, the food is ejected from the lower nozzle portion 160. The operation for reducing the flow rate of superheated steam will be described.

By lowering only the rotation speed of the second blower 252 that discharges superheated steam to the lower nozzle portion 160 by operating the control panel 400 in the pre-cooking preparation step described above, the suction amount by the second blower 252 is reduced. The discharge amount decreases. That is, the amount of superheated steam sucked by the first blower 251 increases, and as a result, the amount discharged from the first blower 251 increases.

As a result, the flow rate of superheated steam ejected from the lower nozzle portion 160 can be reduced, and the lower half portion of the food can be heated weakly. At this time, the upper half of the food is strongly heated.

Further, if it is desired to heat the lower half of the food weaker at the same temperature of superheated steam, the rotation speed of the first blower 251 should be increased to further increase the amount of superheated steam sucked by the first blower 251. Therefore, the suction amount of the superheated steam sucked by the second blower 252 is further reduced, and the discharge amount is further reduced.

As a result, the flow rate of the superheated steam ejected from the lower nozzle portion 160 can be further reduced, and the lower half portion of the food can be heated more weakly. At this time, the upper half of the food will be heated more strongly.

At this time, since two blowers (first blower 251 and second blower 252) compete for superheated steam from one circulation path (second duct 220), for example, the rotation speed of the first blower 251 is increased. If it is too much, the difference between the suction force (suction force) of the second blower 252 and the suction force (suction force) of the first blower 251 even though the second blower 252 is rotating. May become large, and superheated steam may not be sucked from the second blower 252 and may flow back.

The superheated steam in the heating chamber 70 is sucked from the lower nozzle portion 160, and the superheated steam flowing back from the fourth duct 240 and the second blower 252 to the branch duct 254 goes to the first blower 251 having a large suction force. It will be sucked in and discharged. In this case, although the second blower 252 is rotating to discharge, superheated steam flows in the opposite direction from the discharge side to the suction side, so that not only the lower half of the food is not heated. , The suction from the lower nozzle portion 160 may cause the intrusion of outside air into the heating chamber 70, which may cause an increase in oxygen concentration or a decrease in temperature in the heating chamber 70, or in the worst case, on the side where the rotation speed is low. It will lead to damage to the blower.

In order to avoid such a situation, the rotation speed of the first blower 251 and the second blower 252 is such that when the discharge amount of one of the first blower 251 and the second blower 252 is increased, the other is heated. It is controlled by the operating frequency of the blower so that the discharge amount is secured within the range where the backflow from the chamber 70 does not occur. That is, control is performed so that the first blower 251 and the second blower 252 discharge at a positive pressure.

By doing so, it is possible to prevent the backflow of superheated steam from the heating chamber 70 to the first blower 251 or the second blower 252, and to reliably inject superheated steam from the upper nozzle portion 130 and the lower nozzle portion 160. Can be done.

The rotation speeds of the first blower 251 and the second blower 252 may be changed in the cooking step.

Further, the cooking apparatus 1 of the present embodiment is configured so that a plurality of cooking modes can be stored in the storage unit 402 of the control panel 400.

The plurality of cooking modes include the temperature of superheated steam heated by the heating means 28, the amount of saturated steam supplied from the supply system 60, the transfer speed of the transfer unit 90, and the first, according to the food to be cooked by the cooking device 1. The ratio of the flow rate of the superheated steam discharged from the blower 251 and the second blower 252 is set in advance and can be called. In addition, a new cooking mode can be added and stored in 402 for recall.

It is also possible to place the low span on which the food is placed without directly placing the food on the transport unit 90. In that case, when the food with the sauce is transported by the transport unit 90, it is possible to prevent the sauce from dripping downward from the transport unit 90. Further, in the case of soft foods and unbalanced foods such as bread baked from dough, it is possible to prevent the foods from falling through the gaps of the transport portion 90.

Further, in the cooking of food, for example, in the case of grilled fish, the oil contained in the food dissolves, and the oil transferred to the surface of the food flows down from the food together with the condensed water. After that, the condensed water remaining on the surface of the food evaporates as the temperature of the food rises, so that the surface can be cooked in a dry state.

Further, in the steam supply unit 201, the saturated steam supplied from the supply system 60 of the thermal fluid supply system 40 is dissipated from the steam supply means 67 and mixed with the superheated steam circulating and flowing from the heating chamber 70, so that the first steam supply unit 201 It flows into the duct 210. At this time, the amount of saturated steam dissipated in the steam supply unit 201 is different from that in the pre-cooking preparation step, and is used for heating by coming into contact with food and adhering as condensed water, or the carry-in inlet 100 and the carry-out port. The amount may be sufficient to supplement the superheated steam that leaks from 110 or is lost as drain or the like due to dew condensation or the like in the thermo-fluid circulation system during the circulation flow. Further, the amount of steam supplied may be increased or decreased intentionally.

Further, only when the temperature of the superheated steam drops by supplying saturated steam or when the temperature of the superheated steam drops due to food cooking, the combustion burner 21 generates combustion exhaust, and the heating means 28 generates the superheated steam. Since it is only necessary to heat the food, the food can be cooked at a stable temperature with low energy consumption.

Further, as described in the pre-cooking preparation step, these ducts heated by the superheated steam flowing in the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 are adjacent to each other. By doing so, it is possible to keep the heat by radiating heat between these heated ducts, suppress the cooling of these ducts by the outside air, and maintain the temperature of the superheated steam flowing in the adjacent ducts.

Further, in the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240, a bent portion is provided in each duct to change the flow direction of the superheated steam, thereby changing the flow direction of the superheated steam. The mist-like drip contained in the superheated steam that could not be filtered by the grease filter provided in 201 is gradually removed, so that the mist-like drip contained in the superheated steam that has flowed to the upper nozzle portion 130 and the lower nozzle portion 160 is formed. It is possible to maintain a state where there is little drip, that is, the purity of superheated steam is high.

As a result, even if the superheated steam used for cooking is circulated and used, it is possible to prevent the superheated steam injected from the upper nozzle portion 130 and the lower nozzle portion 160 from containing mist-like drip from food. It is possible to suppress changes in flavor and the like, stabilize the quality of cooked foods, and improve the yield of foods.

Further, in the same cooking apparatus 1, for example, when different foods are continuously cooked by changing the temperature and flow rate of the superheated steam, they are mixed with the superheated steam circulating in the thermo-fluid circulation system and cooked first. It is possible to prevent the mist-like drip of the prepared food from adhering to different foods to be cooked later, stabilize the quality of the food, and improve the yield of the food.

In order to obtain such an effect, the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 are bent to such an extent that drip, drain, etc. adhere to them. The first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 do not necessarily have to have a horizontal portion and a vertical portion. Further, it is not always necessary that all of the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 have a bent portion, and the first duct 210, the second duct 220, and the second duct 240 do not necessarily have a bent portion. It is sufficient that at least one of the duct 230 of 3 and the duct 240 of the fourth duct has a bent portion.

Further, the drip flowing down from the transport portion 90 and adhering to the lid portion 180 of the lower nozzle portion 160 can be removed by a cleaning step described later.

In this way, by discharging the drip together with the drain etc. generated in each part during cooking, it is easy to maintain the purity of the superheated steam in a high state, and the quality of the food to be cooked is stabilized and the yield of the food is stabilized. Can be improved.

When cooking different kinds of food from the middle, the temperature of superheated steam, the operating frequency of the first blower 251 and the second blower 252, the transport speed of the transport unit 90, and the external boiler are used in the control panel 400. Reset the amount of saturated steam supplied to the cooking conditions that match the food. In this case, the monitor 403 of the control panel 400 confirms that the cooking conditions are suitable for the food, and the cooking step can be started.

Further, as the type of food is changed, the entire nozzle portion 120 may be replaced with a cleaned one, or only the lid portion 150 of the upper nozzle portion 130 and / or the lid portion 180 of the lower nozzle portion 160 has been cleaned. You may replace it with one.

In particular, since the lid portion 150 of the upper nozzle portion 130 and the lid portion 180 of the lower nozzle portion 160 face the food to be transported by the transport unit 90, drip from the food, foodstuffs dropped from the food during transportation, etc. It is easy for dirt to adhere. Therefore, for example, if the lids 150 and 180 are replaced each time the type of food to be cooked changes, the dirt adhering to the lids 150 and 180 adheres to the food to be cooked next and the quality of the food is improved. It is possible to prevent it from being lowered.

Further, in order to inject superheated steam suitable for food, the lids 150 and 180 may be changed to different sizes, numbers, nozzle heights and the like of the injection ports 133 and 163 of the nozzles 132 and 162.

When changing the nozzle portion 120 in this way, the replacement work is performed after confirming that the temperature has dropped to the extent that the nozzle portion 120 can be replaced through the cooking end step described later, and the replacement work is performed from the pre-cooking preparation step. start.

Further, since the upper nozzle portion 130 is formed in a long box shape extending along the food transport direction D, the drip attached to the top surface 74 of the heating chamber and the grease filter provided in the steam supply portion 201 ( Even if the mist-like drip filtered by (not shown) falls, the dirt can be received by the flat surface portion 141 of the upper nozzle portion 130 and the dirt can be prevented from adhering to the food.

For example, for steaming shumai, it is preferable to cook using saturated steam instead of superheated steam. In this case, the combustion of the combustion burner 21 is stopped, and the saturated steam supplied from the external boiler is circulated and flowed without being heated by the heating means 28.

Further, for example, for grilling mackerel fillets with salt, it is preferable to cook using hot air instead of superheated steam in order to make the mackerel fillet more fragrant. In this case, the supply of saturated steam from the external boiler is stopped, combustion exhaust is generated by the combustion burner 21, the air existing in the thermo-fluid circulation system is heated by the heating means 28, and the cooking apparatus 1 is heated as hot air. Circulate and flow inside.

In this embodiment, superheated steam is used as the hot fluid, but the food is mainly prepared by using hot air heated to a predetermined temperature, saturated steam supplied from an external boiler, and superheated steam described in the first embodiment. It may be cooked by heating.

That is, any one may be used alone, or at least two may be used in combination. By allowing the thermal fluid to be freely selected, it is possible to cook a wider variety of foods.

Further, by setting the heat fluid to be selectable according to the cooking mode of the control panel 400, a wide range of cooking can be easily performed.

(About the cooking end step)
Next, the operation of stopping the cooking device 1 after the cooking of the food is completed will be described.

When the cooking of the food is completed, the cooking is completed by touching the monitor 403 provided on the control panel 400 or operating the switch 404. First, in order to stop the heating by the heating means 28, a signal is sent to each device of the gas system 10 and the combustion system 20, the supply of gas is stopped, the combustion of the combustion burner 21 is stopped, and the generation of combustion exhaust is stopped. ..

Then, the first blower 251 and the second blower 252 are stopped, and the circulation of superheated steam is stopped.

Next, the cooking solenoid valve 61 of the supply system 60 is closed to stop the supply of saturated steam from the external boiler, and the supply of saturated steam from the thermal fluid supply system 40 to the steam supply unit 201 is stopped. After that, the transport unit 90 is stopped.

By stopping the supply of the combustion exhaust gas to the heating means 28 in this way and stopping the generation of the high-temperature superheated steam first, the cooking can be safely completed.

(About cleaning steps)
Next, a cleaning step of finishing the cooking and cleaning the cooking apparatus 1 in preparation for the next cooking will be specifically described with reference to FIGS. 1, 5, 6, and 11.

First, the transport unit 90 shown in FIG. 11 is driven. After confirming that the temperature inside the heating chamber 70 is at a predetermined temperature, for example, 100 degrees Celsius or less, open the door 80 shown in FIG. Is sprayed and thrown in, and the door 80 is closed. This makes it possible to prevent the water content of the detergent from evaporating.

Then, the first blower 251 and the second blower 252 are stopped, and the supply of saturated steam from the external boiler is started. At this time, it is confirmed that the cooking solenoid valve 61 shown in FIG. 5 is in an open state, and saturated steam is supplied from the steam supply means 67 to the steam supply unit 201 via the supply system 60.

If drainage or low-temperature steam remains in the steam pipe P, such as when the cleaning step is performed after a while after the cooking end step, it is for blowing before the cooking solenoid valve 61 is opened. The solenoid valve 51 may be opened to discharge drainage or low-temperature steam into the steam pipe P to the outside.

The saturated steam supplied to the steam supply unit 201 spreads and fills the entire thermo-fluid circulation system, and thus contains moisture and drip generated from food during cooking, which are attached to the heating chamber 70 and the thermo-fluid circulation system. Moisture is moistened with dirt components such as condensed water and mist-like drip, and water is permeated between the dirt component and the object to be adhered to float the dirt component (see FIG. 11).

If it is desired to intensively clean the heating chamber 70, a shielding plate (not shown) is provided between the steam supply unit 201 and the first duct 210 so that the saturated steam is forcibly distributed to the heating chamber 70. You may do it.

Next, by operating the control panel 400, the supply of saturated steam is stopped by closing the cooking solenoid valve 61, and the door 80 shown in FIG. 6 is opened to release the saturated steam filled in the heating chamber 70. Then, the upper nozzle portion 130 and the lower nozzle portion 160 are removed from the heating chamber 70.

To remove the entire upper nozzle portion 130 and lower nozzle portion 160, first slide all the lid portions 150 and 180 toward the front side to remove them, and then remove the main body portions 140 and 170 together with the support rods 131 and 161 from the heating chamber 70. Do it at. By pulling out the support rods 131 and 161 from the removed main body portions 140 and 170, the upper nozzle portion 130 and the lower nozzle portion 160 can be easily disassembled into the main body portions 140 and 170, the lid portions 150 and 180, and the support rods 131 and 161. can do.

Each of the disassembled upper nozzle portion 130 and lower nozzle portion 160 is cleaned in another washing place provided with a sink or the like.

This makes it possible to facilitate cleaning of each portion of the nozzle portion 120. If there is little dirt, only the lids 150 and 180 may be removed and only the lids 150 and 180 may be cleaned.

Next, the inside of the heating chamber 70 from which the upper nozzle portion 130 and the lower nozzle portion 160 have been removed is cleaned while sprinkling water with a hose or the like to wash away the dirty components and the sprayed detergent. The washed-out dirt component and the sprayed detergent are discharged to the outside through the internal drain pipe 320.

Further, at this time, by removing the entire upper nozzle portion 130 and the lower nozzle portion 160, the back surface 71 of the heating chamber, the top surface 74 of the heating chamber, the inner surface of the heating chamber 70 on the carry-in inlet 100 side, and the carry-out outlet 110 side. The inner surface and bottom surface (unsigned) can be easily cleaned.

To dry the heating chamber 70, the first blower 251 and the second blower 252 are driven by operating the monitor 403 and the switch 404 of the control panel 400 with the door 80 open, and the combustion burner 21 generates combustion exhaust. The air existing in the thermo-fluid circulation system is heated by the heating means 28 to a predetermined temperature, for example, 100 degrees C. As a result, the hot air containing water is effectively discharged from the cooking apparatus 1 to the outside, so that the drying time can be shortened.

The heating chamber 70 may be dried by closing the door 80. As a result, the drying time is longer than when the door 80 is opened, but the temperature and humidity of the air in the kitchen can be maintained comfortably, and the working environment of the cooking worker can be kept good.

After that, the transport unit 90 is stopped, and the wipeable range of the transport unit 90 is wiped and cleaned. The portion of the transport unit 90 that could not be wiped off is wiped and cleaned by driving the transport unit 90 until it can be wiped off, and the same operation is repeated until the entire transport unit 90 is wiped off.

Then, by operating the monitor 403 and the switch 404 of the control panel 400 shown in FIG. 1, the first blower 251 and the second blower 252, the heating means 28, and the transport unit 90 are stopped, and the main power supply of the cooking apparatus 1 is turned on. Turn off. After that, the first drain pan 321 and the second drain pan 322 are removed and cleaned. Further, after removing the grease filter provided in the steam supply unit 201 and the grease filter provided in the first exhaust pipe 101 and the second exhaust pipe 111, the grease filter is immersed in a detergent, washed with water, and dried. The grease filter is reattached to the steam supply unit 201 and the first exhaust pipe 101 and the second exhaust pipe 111.

It is also possible to prepare and replace the spare upper nozzle portion 130 and lower nozzle portion 160 that have been cleaned. In this case, the removed upper nozzle portion 130 and lower nozzle portion 160 are stored until the next replacement after being cleaned and dried.

After cleaning and drying the parts that can be removed from the heating chamber 70 in this way, the parts are attached to the heating chamber 70 in the reverse procedure of the removal, and the cleaning step is completed.

If the cleaning step is to be performed immediately after the cooking step is completed, the combustion of the combustion burner 21 is stopped and the heating of the superheated steam by the heating means 28 is stopped. Then, if the supply of saturated steam from the external boiler is stopped and the door 80 is opened while the first blower 251 and the second blower 252 are being driven, the heating chamber 70 can be cooled quickly. Then, when the temperature in the heating chamber 70 becomes a predetermined temperature, for example, 100 degrees Celsius or less, the first blower 251 and the second blower 252 may be stopped, and the detergent may be poured into the heating chamber 70. ..

The flow rate adjustment step, the pre-cooking preparation step, the cooking step, the cooking end step, and the cleaning step may be selected by touching a button displayed on the monitor 403 of the control panel 400. In this case, for example, in the flow rate adjusting step, the buttons for supplying saturated steam and driving the heating means 28 are not displayed, and in the cleaning step, heating is performed unless the supply of saturated steam is stopped in the drying of the heating chamber 70. The button for driving the means 28 is hidden. In other words, by displaying only the buttons necessary for operation in each step, it is possible to prevent erroneous operation and work safely.

Although the gas combustion type heat exchanger has been described as an example in this embodiment, a method of heating the thermal fluid by an electric heater may be adopted. In this case, the gas system 10 and the combustion system 20 are not provided, and an electric heater is provided instead of the heating means 28 provided in the heating unit 202. Further, the place where the electric heater is provided is not limited to the heating unit 202, and may be provided in the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240.

Although the description uses room temperature air in the flow rate adjusting step, the flow rate adjustment step may be performed while flowing the thermal fluid actually used for cooking. In that case, the flow rate can be adjusted more accurately according to the thermal fluid actually used in the cooking step.

In addition, although each step was performed with the main power of the cooking device 1 turned on, after the flow rate adjustment step and / or after the cooking step, the main power of the cooking device 1 was turned off. May be good.

In the first embodiment, the pre-cooking preparation step is performed after the flow rate adjustment step, but the pre-cooking preparation step may be performed before the flow rate adjustment step.

(Embodiment 2)
Next, the cooking apparatus according to the second embodiment of the present invention will be described with reference to FIGS. 15 and 16.

The second embodiment is applied to the case where many foods are cooked at once or one food is cooked under a plurality of cooking conditions, and the foods are cooked using a plurality of cooking devices. ..

The difference from the first embodiment is that a plurality of cooking devices are arranged in combination. As a configuration, for example, when three cooking devices 1 are combined and connected, a first cooking device 511 from which the second cover 113 is removed from the cooking device 1 and the carry-out port 110 is exposed, and a cooking device 511. The second cooking apparatus 512 in which the first cover 103 and the second cover 113 are removed from 1 and the carry-in entrance 100 and the carry-out port 110 are exposed, and the first cover 103 is removed from the cooking apparatus 1 and the carry-in entrance The connecting unit 500 is connected to the third cooking device 513 where 100 is exposed by attaching the connecting unit 500. In addition, it has a transport unit 90 spanned over the entire plurality of cooking devices connected by the connecting unit 500.

Further, in the operation of the pre-cooking preparation step and the cooking step, the flow of saturated steam and superheated steam leaking from the carry-in inlet 100 and the carry-out port 110 of the connected cooking devices is different.

Since the configuration and operation of each cooking device are the same except for the above, the description thereof will be omitted.

First, a configuration in which a plurality of cooking devices, for example, three cooking devices are connected in series will be described with reference to FIG. 15.

The cooking device 1 is unitized, and as shown in FIG. 15A, the cooking device 510 integrated by connecting a plurality of cooking devices is a first outside the carry-in port 100. The first cooking device 511 with the cover 103 attached and the carry-out port 110 exposed, the second cooking device 512 with the carry-in inlet 100 and the carry-out port 110 exposed, and the carry-out port 100 exposed, of the carry-out port 110. A third cooking device 513 with a second cover 113 attached to the outside, a first cooking device 511 and a second cooking device 512, a second cooking device 512, and a third cooking device. It is composed of a connecting unit 500 for connecting to the 513 and a connecting unit 500.

As shown in FIG. 15B, the connecting unit 500 prevents superheated steam leaking from the carry-in inlet 100 and the carry-out port 110 on the connecting unit 500 side in each cooking apparatus from leaking to the kitchen. Exhaust pipe 501 that communicates with the cover 503, which is a cover, and the inside of the cover 503, and sucks the superheated steam leaked to the cover 503 with a hood or the like provided on the facility side, and exhausts the superheated steam to the outside of each cooking device. And an exhaust pipe 502 extending upward from the exhaust pipe 501. Further, the connecting unit 500 has a bottom plate 504 for preventing the food from being dropped into the kitchen by receiving a drip or the like from the food being cooked when being transported between adjacent cooking devices by the transport unit 90.

The cover 503 and the bottom plate 504 can be integrated by fastening means such as screws, and are formed in a tunnel shape by being integrated to form one opening 505 and the other opening 506.

Inside the exhaust pipe 501, a grease filter (not shown) that filters the mist-like drip mixed with the superheated steam from the superheated steam is detachably provided.

One opening 505 of the connecting unit 500 is attached to the outside of the carry-out port 110 of the first cooking device 511, and the other side of the connecting unit 500 is attached to the outside of the carry-in port 100 of the second cooking device 512. The opening 506 of is attached.

Further, one opening 505 of the connecting unit 500 is attached to the outside of the carry-out port 110 of the second cooking device 512, and the connecting unit 500 is attached to the outside of the carry-in port 100 of the third cooking device 513. The other opening 506 of the is attached.

The connecting unit 500 is attached to each cooking device by a fastening means (not shown) such as a screw.

As a result, the first cooking device 511, the second cooking device 512, and the third cooking device 513 are connected in series via the connecting unit 500 to form an integrated cooking device 510. ..

The carry-in port 100 of the first cooking device 511 constitutes a carry-in port 100 of the cooking device 510 integrated by connection, and is provided on the outside of the carry-in port 100 of the first cooking device 511. The cover 103, the first exhaust pipe 101, and the first exhaust stack 102 are configured to recover the superheated steam leaking from the carry-in port 100 of the integrated cooking apparatus 510.

Further, the carry-out port 110 of the third cooking device 513 constitutes the carry-out port 110 of the cooking device 510 integrated by connection, and is provided on the outside of the carry-out port 110 of the third cooking device 513. The cover 113, the second exhaust pipe 111, and the second exhaust stack 112 of 2 are configured to recover the superheated steam leaked from the carry-out port 110 of the integrated cooking apparatus 510.

Above the integrated cooking device 510, a hood provided on the facility side so as to cover at least the first exhaust stack 102, the second exhaust stack 112, and the exhaust stack 502 of the connecting unit 500 (not shown). None) is provided so that the superheated steam discharged from the first exhaust stack 102, the second exhaust stack 112, and the connecting unit 500 is collected and discharged from the hood to the outside of the facility by the exhaust equipment on the facility side. It is composed.

The transport unit 90 (not shown) penetrates in the left-right direction via the carry-in inlet 100 and the carry-out port 110 of the integrated cooking apparatus 510, and has a first cover 103 and a first cover 103 provided in the first cooking apparatus 511. It is composed of an endless conveyor provided extending outward from the second cover 113 provided in the third cooking apparatus 513. This endless conveyor is provided with a pair of sprockets (not shown) provided on the carry-in port 100 side of the integrated cooking device 510 and on the carry-out port 110 side of the integrated cooking device 510. It is configured by suspending and attaching an endless metal net formed by knitting to a pair of sprockets (not shown). Then, a drive source (not shown) rotates a shaft (not shown) inserted into the sprocket on the carry-out port 110 side of the integrated cooking apparatus 510, and the outward side of the transport unit 90 is integrated for cooking. The device 510 is driven from the carry-in port 100 side to the carry-out port 110 side.

The transport unit 90 may be a bar conveyor in which a pair of endless chains is suspended on each sprocket, and a metal or resin rod-shaped member is attached to the pair of endless chains. In that case, it suffices if the superheated steam jetted from below can be permeated like a net attached between a pair of endless chains.

The connecting unit 500 is located between the carry-out port 110 of the first cooking device 511 and the carry-in port 100 of the second cooking device 512, and the carry-out port 110 and the third cooking device of the second cooking device 512. It is attached and arranged between the carry-in port 100 of the apparatus 513 and configured to recover the superheated steam leaked from the carry-in inlet 100 and the carry-out port 110.

Next, the operation operation of the cooking device 510 in which a plurality of cooking devices are integrated will be described.

The first cooking device 511, the second cooking device 512, and the third cooking device 513 are the same as the flow rate adjusting step, the pre-cooking preparation step, the cooking step, the cooking end step, and the cleaning step in the first embodiment, respectively. It works in the steps of.

At this time, a method of flowing saturated steam and superheated steam leaking to the outside from the carry-in inlet 100 and the carry-out port 110 of each cooking apparatus in the pre-cooking preparation step and the cooking step will be described by taking the cooking step as an example.

In the first cooking device 511, the second cooking device 512, and the third cooking device 513, superheated steam is injected into each heating chamber 70 under the cooking conditions set individually.

The superheated steam leaking from the carry-in port 100 of the first cooking apparatus 511 is recovered by the first cover 103, flows to the first exhaust pipe 102 through the first exhaust pipe 101, and flows to the facility side. It is discharged to the outside of the facility by the exhaust equipment installed in. At this time, outside air is also sucked in from the outside of the first cover 103, flows to the first exhaust pipe 101 and the first exhaust pipe 102 together with superheated steam, and is provided by the exhaust equipment provided on the facility side of the facility. It is discharged to the outside.

The superheated steam leaking from the carry-out port 110 of the first cooking apparatus 511 is recovered by the cover 503 through one opening 505 of the connecting unit 500, and flows to the exhaust pipe 502 through the exhaust pipe 501. , It is discharged to the outside of the facility by the exhaust equipment installed on the facility side.

Further, the superheated steam leaking from the carry-in inlet 100 of the second cooking apparatus 512 is recovered by the cover 503 via the other opening 506 of the connecting unit 500, and reaches the exhaust stack 502 via the exhaust pipe 501. It flows and is discharged to the outside of the facility by the exhaust equipment installed on the facility side.

At this time, the superheated steam leaking from the carry-out port 110 of the first cooking device 511 and the carry-in port 100 of the second cooking device 512 both flow from the cover 503 to the exhaust pipe 502 via the exhaust pipe 501. However, it is discharged to the outside of the facility by the exhaust equipment installed on the facility side.

Further, the superheated steam leaking from the carry-out port 110 of the second cooking apparatus 512 is recovered by the cover 503 through one opening 505 of the connecting unit 500, and reaches the exhaust pipe 502 via the exhaust pipe 501. It flows and is discharged to the outside of the facility by the exhaust equipment installed on the facility side.

Further, the superheated steam leaking from the carry-in port 100 of the third cooking apparatus 513 is collected by the cover 503 via the other opening 506 of the connecting unit 500, and reaches the exhaust stack 502 via the exhaust pipe 501. It flows and is discharged to the outside of the facility by the exhaust equipment installed on the facility side.

At this time, the superheated steam leaking from the carry-out port 110 of the second cooking device 512 and the carry-in port 100 of the third cooking device 513 both flow from the cover 503 to the exhaust pipe 502 via the exhaust pipe 501. However, it is discharged to the outside of the facility by the exhaust equipment installed on the facility side.

Further, the superheated steam leaking from the carry-out port 110 of the third cooking apparatus 513 is recovered by the second cover 113 and flows to the second exhaust pipe 111 and the second exhaust stack 112 on the facility side. It is discharged to the outside of the facility by the exhaust equipment installed in. At this time, the outside air is also sucked in from the outside of the second cover 113, flows to the exhaust pipe 101 and the exhaust pipe 102 together with the superheated steam, and is discharged to the outside of the facility by the exhaust equipment provided on the facility side.

In this way, in the integrated cooking device 510, the outside of the carry-out port 110 of the first cooking device 511 and the outside of the carry-in port 100 of the second cooking device 512 are connected by the connecting unit 500. The outside of the carry-out port 110 of the second cooking device 512 and the outside of the carry-in port 100 of the third cooking device 513 are connected by a connecting unit 500, and are heated when being transported between adjacent cooking devices. Condensed water or drip adhering to food during cooking flows down to the transport unit 90, and even if it falls from the transport unit 90, it is received by the bottom 504 of the connecting unit 500, so that the floor surface of the kitchen is not soiled. , The working environment can be preserved.

Even if mist-like drip leaks from food being cooked, it is discharged to the outside of the facility together with the leaked superheated steam by the exhaust equipment installed on the facility side, so the temperature of the air in the kitchen And humidity can be maintained comfortably, and the working environment of the cooking worker can be kept good.

Further, even if the heat fluids used for cooking are different in the adjacent cooking devices, the heat fluids are prevented from being mixed in each other's heating chamber 70, and the cooking is surely performed under the set cooking conditions. You can.

Further, since the inside of the connecting unit 500 is in a positive pressure state due to the superheated steam leaking from the adjacent cooking device, it is possible to prevent the inflow of outside air from the exhaust stack 502 of the connecting unit 500. As a result, when saturated steam and superheated steam are used for cooking in adjacent cooking devices, the oxygen state can be reduced even in the connecting unit 500, and when the food is heated in the integrated cooking device 510. It is possible to suppress the oxidative destruction of nutrients due to oxidation.

Further, in order to connect a plurality of cooking devices via the connecting unit 500, for example, the outside of the carry-out port 110 of the first cooking device 511 and the outside of the carry-in port 100 of the second cooking device 512 are connected. Compared to the case of directly connecting without using the connecting unit 500, the outside of the carry-out port 110 of the first cooking apparatus 511, one opening 505 of the connecting unit 500, and the other opening 506 and the second heating. It is only necessary to secure the airtightness only on the outside of the carry-in port 100 of the cooking apparatus 512, and the area for ensuring the airtightness is reduced. This makes it easy to ensure airtightness while simplifying the configuration of the connecting portion, and it is possible to prevent leakage of superheated steam from an unintended location.

Further, since the connecting unit 500 is removable from the cooking device, maintenance of the integrated cooking device 510 can be facilitated. Since the cover 503 and the bottom plate 504 can be separated from the integrated cooking device 510 and the connecting unit 500 can be removed, cooking can be performed without moving the cooking device or removing the transport unit 90. Maintenance of a part of the transport unit 90 located between the devices, the carry-in inlet 100, the carry-out port 110, the connecting unit 500, and the like becomes possible.

In addition, each cooking device may inject superheated steam under the same cooking conditions, or each cooking device may inject superheated steam under different cooking conditions, and the food is transported to each cooking device in a stepwise manner. Food may be cooked.

In such an integrated cooking device 510, for example, when the cooking conditions of the first cooking device 511, the second cooking device 512, and the third cooking device 513 are set to be the same, cooking can be performed. By increasing the number of heating chambers 70, many foods can be cooked at once.

In this case, the connecting unit 500 may be composed of a cover 503 having no exhaust pipe 501 and an exhaust stack 502, and a bottom plate 504.

According to such a configuration, the connecting unit 500 is between the first cooking device 511 and the second cooking device 512, and between the second cooking device 512 and the third cooking device 513. Since the superheated steam is not discharged from the outside, the amount of saturated steam supplied to the first cooking device 511, the second cooking device 512, and the third cooking device 513 can be reduced. This makes it possible to reduce the consumption of saturated steam in the entire integrated cooking apparatus 510.

When the cooking conditions of the first cooking device 511, the second cooking device 512, and the third cooking device 513 are different, for example, in the first cooking device 511, steaming with saturated steam is performed. After cooking, the second cooking device 512 is used to bake the food with low-temperature superheated steam, and the third cooking device 513 is used to further bake the food with high-temperature superheated steam. In addition, the type of hot fluid, the heating temperature, and the flow rate of the hot fluid ejected from the upper nozzle 130 and the lower nozzle portion 160 can be changed, and food can be cooked under various cooking conditions.

Further, by configuring the transport unit 90 with one conveyor over the entire integrated cooking device 510, the configuration can be simplified and the food can be stored because there is no transfer between the transport units 90. Can be stably transported. Such characteristics are particularly important when, for example, a food having a shape that easily rolls during transportation, such as baked food, is directly placed on the transport unit 90 without being put in a low span.

Although the case where the integrated cooking apparatus 510 is configured by one conveyor as an example has been described, the transporting portions 90 of each cooking apparatus are brought close to each other in a straight line in the food transport direction D. Food can also be transported by arranging them side by side. In this case, it is preferable to put the food in the low span and transport it, and even if there is some vibration or the like when the low span transfers to the transport portion 90, it is possible to prevent the food from falling from the transport portion 90.

In this case as well, similarly to the above, the carry-out port 110 of the first cooking device 511 and the carry-in port 100 of the second cooking device 512 are connected by the connecting unit 500, and the carry-out port of the second cooking device 512 is connected. The 110 and the carry-in port 100 of the third cooking apparatus 513 are connected by a connecting unit 500.

With this configuration, the transport speed of the transport unit 90 can be changed in each cooking device. Therefore, for example, the transport speed is increased on the downstream side to shorten the heating time, and the cooking conditions are more diverse. Can be cooked.

Further, although described in the example of connecting three cooking devices, two or four or more cooking devices may be connected by the connecting unit 500.

Further, the width of the cover 503 and the bottom plate 504 constituting the connecting unit 500 may be appropriately set in the left-right direction according to the distance between the connected and adjacent cooking devices. In this case, the cover 503 and the bottom plate 504 may have dimensions that match the distance between the cooking devices to be connected, or may be configured to slide in the left-right direction to expand and contract. Further, a plurality of connecting units 500 may be connected and attached between adjacent cooking devices according to the distance between the cooking devices to be connected.

The plurality of cooking devices may be arranged in parallel. As shown in FIG. 16A, for example, when two cooking devices are arranged in parallel in order to cook a plurality of different foods at the same time, the first cooking device 521 and the second heating device are heated. By adjoining the back surfaces of the cooking apparatus 522, the respective thermo-fluid flow systems 200 can be arranged adjacent to each other.

As a result, the back surface of the second duct 220 of the first cooking device 521 and the back surface of the second duct 220 of the second cooking device 522 are adjacent to each other, so that the first cooking device 521 and the back surface of the second duct 220 are adjacent to each other. The heat of the superheated steam flowing through the heat-fluid flow system 200 of the second cooking device 522 can be further suppressed from being dissipated from the duct surface to the atmosphere, and the heating chamber (reference numeral) of each cooking device can be further suppressed. The temperature of the superheated steam injected to (none) can be kept stable.

Each cooking apparatus may inject the hot fluid under the same cooking conditions, or may inject the hot fluid under different cooking conditions.

When the cooking conditions of the first cooking device 521 and the second cooking device 522 are the same, many foods can be cooked at once by increasing the number of heating chambers (unsigned) that can be cooked. can.

Further, the food transport direction D of each of the cooking devices arranged in parallel is the same, and the first cooking device 521 and the second cooking device 522 are configured to transport food in the same direction.

As a result, the first cooking device 521 and the second cooking device 522 can carry in and out food from the same direction, and the work of placing the food on each cooking device and the work of placing the food on each cooking device are performed. The work of taking out the food that has been cooked and transferring it to the subsequent process can be performed from the same direction.

Further, when a plurality of different foods are cooked at the same time, the cooking conditions of each cooking device can be set to different cooking conditions according to the food. For example, in the first cooking device 521, foods that are steamed with saturated steam are cooked, and in the second cooking device 522, foods that are cooked with superheated steam are cooked. , The type of thermal fluid, the heating temperature, the flow rate of the thermal fluid injected from the upper nozzle portion 130 and the lower nozzle portion 160, and the like can be changed.

Further, when carrying out the food cooked by each cooking device, a merging lane may be separately provided to merge the transport routes and combine them into one.

Further, the serial arrangement shown in FIG. 15 (a) and the parallel arrangement shown in FIG. 16 (a) are combined with each other, and as shown in FIG. 16 (b), they are connected in series by the connecting unit 500 (indicated by dots). The connected and integrated cooking devices 510 and 530 may be further arranged in parallel.

That is, the fourth cooking device 531, the fifth cooking device 532, and the sixth cooking device 533, which are connected in series via the connecting unit 500 and configured in the same manner as the integrated cooking device 510. Is connected via a connecting unit 500 to form an integrated cooking device 530, and the back surfaces of the integrated cooking devices 510 and 530 are arranged adjacent to each other in parallel.

This enables cooking that has both the effects of the series arrangement and the parallel arrangement as described above, and makes it possible to cook food under a wider variety of cooking conditions.

The cooking apparatus according to the present invention is not limited to the first and second embodiments, and can be modified in various ways. For example, in the first and second embodiments, the heating means 28 is arranged in the lower outer shell 3 below the heating chamber 70, and the discharge portion 250 is arranged in the upper part of the upper outer shell 2 and above the heating chamber 70. However, on the contrary, even if the discharge portion 250 is arranged in the lower outer shell 3 below the heating chamber 70 and the heating means 28 is arranged above the upper outer shell 2 and above the heating chamber 70. good. Even in such a case, the depth of the cooking apparatus 1 can be shortened so that the cooking apparatus 1 can be space-saving and has a high degree of freedom in arrangement.

In the first and second embodiments, the heating chamber 70 is provided with the gaps G1, G2, and G3 (see FIG. 9), but at least the gaps G1, G2 or the gaps G1 and G3 may be provided. Further, in the first and second embodiments, the thermal fluid (superheated steam) circulates and flows in the thermal fluid circulation system, but the thermal fluid does not necessarily have to circulate in the cooking apparatus 1 and is injected into the heating chamber 70. After cooking the food, the heat fluid may be discharged to the outside from the carry-in inlet 100 and the carry-out port 110. When the thermal fluid is not circulated, the gaps G1, G2, and G3 do not necessarily have to be provided.

(Modification 1)
Next, the cooking apparatus according to the first modification of the present invention will be described with reference to FIGS. 17 and 18.

In the first modification, the difference from the first embodiment is that a plurality of ducts connected to the first blower 251 and the second blower 252 from the heating portion 202 are provided, and the damper portion is provided in the middle of each duct. 610 is provided to adjust the flow rate of superheated steam flowing through each duct.

Since the configuration and operation of the cooking apparatus 1 are the same except for the above, the description thereof will be omitted.

As shown in FIG. 17A, a second duct (flow path) 600a connecting the heating unit 202 and the first blower 251 to each other, and a second duct (flow path) 600a connecting the heating unit 202 and the second blower 252 to each other are connected to each other. Ducts (flow paths) 600b are provided separately, and a damper portion 610 formed in a substantially rectangular parallelepiped shape is provided in the middle of the second ducts 600a and 600b.

As shown in FIG. 18, the damper portion 610 is provided on the side connected to the heating portion 202 side, for example, an inflow opening 620 which is a rectangular opening, and suction of a first blower 251 and a second blower 252. It has, for example, an outflow opening 630 which is a rectangular opening provided on the side connected to the side. The substantially rectangular inflow opening 620 and the outflow opening 630 have a substantially rectangular shape with four corners substantially equal to each other, and are formed so that the two sides in the height direction are substantially equal to each other.

Further, the damper portion 610 has a flow rate adjusting damper 255 formed of a substantially rectangular sheet metal inside. The flow rate adjusting damper 255 is provided with a rotation shaft Ax at midpoints M1 and M2 on the upper side and the lower side, respectively, and the rotation shaft Ax is inserted into a hole (not shown) provided at substantially the center of the upper surface and the lower surface of the damper portion 610. It is configured so that it can be mounted and rotated. The rotation angle of the flow rate adjusting damper 255 may be controlled by connecting to a stepping motor or a servomotor from the tip of the rotating shaft Ax penetrating the hole on the upper surface of the damper portion 610.

The tip of the rotating shaft Ax extending upward from the midpoint M1 is a male screw, and the flow rate adjusting damper 255 that is manually rotated by attaching a double nut to the tip penetrating the hole on the upper surface of the damper portion 610. The position can be fixed.

By adjusting the position of the flow rate adjusting damper 255 provided in each of the damper portions 610 provided in the second ducts 600a and 600b and making a difference in the flow resistance of the superheated steam flowing in the respective damper portions 610, the first It acts to change the flow rate of superheated steam sucked into the blower 251 of 1 and the second blower 252, and to change the flow rate of superheated steam discharged from the first blower 251 and the second blower 252.

For example, the flow rate adjusting damper 255 of the damper portion 610 provided in the second duct 600a connecting the heating portion 202 and the first blower 251 is fixed at a position where two flat plates are oriented along the flow direction. .. Then, the flow rate adjusting damper 255 of the damper portion 610 provided in the second duct 600b connecting the heating portion 202 and the second blower 252 is rotated and fixed at a position having an angle with respect to the flow direction. ..

As a result, in the damper portion 610 provided in the second duct 600b, the flow rate adjusting damper 255 acts as an obstacle plate, so that the flow resistance of the second duct 600b becomes larger than that of the second duct 600a. The suction amount of the second blower 252 is reduced. At this time, the suction amount of the first blower 251 increases. As a result, the discharge amount from the first blower 251 increases, and the discharge amount from the second blower 252 decreases.

As described above, the same effect as the flow rate adjustment by the branch duct 254 in the first embodiment can be obtained.

Further, as shown in FIG. 17B, a branch duct 611 is provided immediately downstream of the heating unit 202, and a second duct (flow path) 600c and a branch duct connecting the branch duct 611 and the first blower 251 to each other are provided. A second duct (flow path) 600d for connecting the 611 and the second blower 252 to each other may be separately provided.

Even with such a configuration, the ratio of the flow rate of the superheated steam sucked into the first blower 251 and the second blower 252 to be branched by the branch duct 611 can be adjusted, and the branch duct 254 in the first embodiment can be adjusted. A similar effect can be obtained.

(Modification 2)
Next, the cooking apparatus according to the second modification of the present invention will be described with reference to FIG.

In the second modification, the difference from the first embodiment is that two blowers discharge superheated steam to the upper nozzle portion 130 and the lower nozzle portion 160, respectively, and the two blowers use one nozzle portion 120. It is configured to discharge superheated steam to different locations.

Specifically, the upper nozzle portion 130 is provided with discharge ports for flowing superheated steam discharged from the first blowers 711 and 712 to the upper nozzle portion 130 on the carry-in inlet 100 side and the carry-out outlet 110 side. , The superheated steam is made to flow from the plurality of discharge ports to the upper nozzle portion 130.

Since the configuration and operation of the cooking apparatus 1 are the same except for the above, they are omitted.

First, the configuration and operating operation of the upper nozzle portion 130 will be described with reference to FIG. 19A.

The discharge unit 700 has a first blower 711 for discharging superheated steam to the carry-in inlet 100 side of the upper nozzle part 130, and a first blower for discharging superheated steam to the carry-out port 110 side of the upper nozzle part 130. 712 is provided.

The first blower 711 is connected to the first discharge port 772a on the carry-in port 100 side provided on the carry-in inlet 100 side of the upper nozzle portion 130 on the back surface 71 of the heating chamber by a duct (unsigned), and is connected to the branch duct 731. It is connected to the side surface of the carry-in entrance 100 side. Further, the first blower 712 is connected to and branched from the first discharge port 772b on the carry-out port 110 side provided on the carry-out port 110 side of the upper nozzle portion 130 on the back surface 71 of the heating chamber by a duct (unsigned). It is connected to the side surface of the duct 731 on the carry-out port 110 side.

With this configuration, the superheated steam flowing from the second duct 220 is branched to the carry-in port 100 side and the carry-out port 110 side by adjusting the flow rate by the flow rate adjustment damper 255 provided inside the branch duct 731. The branched superheated steam is sucked into the first blowers 711 and 712, respectively. Superheated steam flows into the upper nozzle portion 130 from the first discharge port 772a on the carry-in port 100 side and the first discharge port 772b on the carry-out port 110 side.

At this time, by separately controlling the operating frequencies of the first blowers 711 and 712, the flow rate of the superheated steam injected from the nozzle 132 on the carry-in inlet 100 side of the upper nozzle portion 130 and the nozzle 132 on the carry-out port 110 side. The flow rate of superheated steam ejected from can be adjusted separately. For example, by setting the operating frequency of the first blower 711 on the carry-in port 100 side to be lower than the operating frequency of the first blower 712 on the carry-out port 110 side, the heat injected from the carry-out port 110 side of the upper nozzle portion 130 is set. The flow rate of the thermal fluid injected from the carry-in port 100 side can be reduced as compared with the flow rate of the fluid.

As a result, the food immediately after entering the carry-in port 100 is slowly heated with a small flow rate of superheated steam ejected from the upper nozzle portion 130, and the flow rate of superheated steam increases gradually as it is conveyed to the carry-out port 110 and gradually increases. It is heated by the amount of heat, and the injection amount of superheated steam is the largest on the carry-out port 110 side, and the surface is fragrantly baked. , More detailed cooking conditions can be set.

Further, for example, by setting the operating frequency of the first blower 711 on the carry-in inlet 100 side higher than the operating frequency of the first blower 712 on the carry-out port 110 side, the injection is performed from the carry-out port 110 side of the upper nozzle portion 130. It is also possible to increase the flow rate of the hot fluid injected from the carry-in port 100 side as compared with the flow rate of the hot fluid to be injected.

The number of discharge means for one upper nozzle portion 130 is not limited to two, and three or more discharge means are provided, and each discharge means discharges superheated steam to different nozzles 132. May be. Further, although the example in which only the upper nozzle portion 130 is provided has been described, the configuration may be such that only the lower nozzle portion 160 is provided and superheated steam is injected from below.

Further, by positively adjusting the position of the flow rate adjusting damper 255 in the branch duct 731, the injection amount of the superheated steam injected from the nozzle 132 on the carry-in inlet 100 side and the nozzle 132 on the carry-out port 110 side is separately. You may adjust.

Further, as shown in FIG. 19B, an upper nozzle portion 130 and a lower nozzle portion 160 are provided as nozzle portions 120, and superheated steam is discharged to the upper nozzle portion 130 by two first blowers 713 and 714. Further, the superheated steam may be discharged to the lower nozzle portion 160 by two second blowers 721 and 722.

In this case, the first blower 713 and the second blower 721 on the carry-in port 100 side are connected to one branch port and the other branch port (not shown) of the branch duct 732, respectively. Further, the first blower 714 and the second blower 722 on the carry-out port 110 side are connected to one branch port and the other branch port (not shown) of the branch duct 733, respectively. The branch ducts 732 and 733 are connected to one branch port and the other branch port (not shown) of the branch duct 734, respectively, and a flow rate adjusting damper 255 is provided inside the branch ducts 732, 733 and 734, respectively. ing.

The thermal fluid flowing through the second duct 220 is branched to the branch ducts 732 and 733 by the branch duct 734, and then one is branched to the first blower 713 and the second blower 721 by the branch duct 732. The other is branched to the first blower 714 and the second blower 722 by the branch duct 733.

Further, superheated steam that is branched to the first blower 713 and the second blower 721 on the carry-in inlet 100 side by the branch duct 732 and discharged from the first blower 713 and the second blower 721 is separately provided. It is made to flow in a duct (unsigned) and flows into a first discharge port 772a on the upper side of the carry-in port 100 and a second discharge port 773a on the lower side provided on the back surface 71 of the heating chamber.

The first discharge port 772a is connected to an opening (not shown) on the carry-in inlet 100 side provided in the upper nozzle portion 130, and the second discharge port 773a is a carry-in provided in the lower nozzle portion 160. It is connected to an opening (not shown) on the mouth 100 side.

Similarly, superheated steam that is branched to the first blower 714 and the second blower 722 on the carry-out port 110 side by the branch duct 733 and discharged from the first blower 714 and the second blower 722 is separately provided. It is made to flow into the duct (unsigned) provided, and is made to flow to the first discharge port 772b above the carry-out port 110 side and the second discharge port 773b below the carry-out port 110 side provided on the back surface 71 of the heating chamber.

The first discharge port 772b is connected to an opening (not shown) on the carry-out port 110 side provided in the upper nozzle portion 130, and the second discharge port 773b is a carry provided in the lower nozzle portion 160. It is connected to an opening (not shown) on the exit 110 side.

As a result, superheated steam flows from the first discharge port 772a on the carry-in port 100 side and the first discharge port 772b on the carry-out port 110 side to the upper nozzle portion 130, and the carry-in inlet 100 flows to the lower nozzle portion 160. Superheated steam flows from the second discharge port 773a on the side and the second discharge port 773b on the carry-out port 110 side.

In such a configuration, the first blowers 713 and 714 flow superheated steam from the carry-in inlet 100 side and the carry-out port 110 side of the upper nozzle portion 130 to the nozzle 132, respectively. Further, the second blowers 721 and 722 flow superheated steam from the carry-in inlet 100 side and the carry-out port 110 side of the lower nozzle portion 160 to the nozzle 162, respectively.

Then, by separately controlling the operating frequencies of the first blowers 713 and 714 and the second blowers 721 and 722, the nozzle 132 on the carry-in port 100 side and the nozzle 132 on the carry-out port 110 side of the upper nozzle portion 130, Further, the flow rate of the superheated steam injected from each of the nozzle 162 on the carry-in port 100 side and the nozzle 162 on the carry-out port 110 side of the lower nozzle portion 160 can be adjusted separately. As a result, the food can be cooked in various jet states from above and below, so that more detailed cooking conditions can be set as compared with the example shown in FIG. 19 (a).

Further, by adjusting the position of the flow rate adjusting damper 255 in the branch ducts 732, 733, and 734, the nozzle 132 on the carry-in port 100 side and the nozzle 132 on the carry-out port 110 side of the upper nozzle portion 130, and the lower nozzle portion 160 The flow rate of the superheated steam injected from each of the nozzle 162 on the carry-in port 100 side and the nozzle 162 on the carry-out port 110 side can be adjusted separately. As a result, the food can be cooked in various jet states from above and below, so that more detailed cooking conditions can be set as compared with the example shown in FIG. 19 (a).

In the first and second embodiments, the flow rate adjusting means is composed of the flow rate adjusting damper 255, but the flow rate adjusting means is not limited to the flow rate adjusting damper 255, and for example, the first branch port provided in the branch duct 254. It may be configured by a flow rate adjusting shutter provided at 256 and the second branch port 257. The flow rate adjusting shutter is configured to be openable and closable by, for example, a slide type shutter capable of adjusting the opening area, and is provided at at least one of the two branch openings. If the amount of superheated steam flowing to the first blower 251 and the second blower 252 is controlled by adjusting the opening area of the flow rate adjusting shutter, the same effect as when the flow rate adjusting damper 255 is used can be obtained. be able to.

Note that FIG. 19B shows a configuration using four blowers, but the present invention is not limited to this, and a plurality of branch ducts and at least six blowers (even number of blowers) are connected, and at least six blowers to a plurality of blowers are connected. It may be configured to connect to the nozzle portion of.

In this case, the flow rate of superheated steam injected from a plurality of nozzles can be adjusted by adjusting the flow rate of superheated steam sucked into each blower by the flow rate adjusting damper 255 arranged inside the branch duct 254. Therefore, at least one of the distances in which superheated steam flows from the plurality of blowers to the plurality of nozzles can be configured to be different from the other distances.

It should be noted that a plurality of branch ducts may be connected to at least five blowers (odd number of blowers), and at least five blowers may be connected to the plurality of nozzles. In this case, at least five blowers may be connected from one inflow opening via a plurality of branch ducts. Also, at least one blower may not be connected to the branch duct.

As described above, at least one of the distances through which the thermal fluid flows from the plurality of blowers to the plurality of nozzles can be configured to be different from the other distances, so that the cooking apparatus 1 can be configured to be different from the other distances, regardless of the structure of the cooking apparatus 1. , The degree of freedom in arranging a plurality of nozzles for a plurality of blowers can be increased, and the degree of freedom in designing a cooking device can be increased.

(Modification 3)
Next, the cooking apparatus according to the third modification of the present invention will be described with reference to FIGS. 20 to 25.

In the third modification, what is different from the first embodiment is the configuration in the heating chamber 70 of the cooking apparatus 1, and in particular, the nozzle portion 120 provided in the heating chamber 70 is replaced with a nozzle portion 820 having a different configuration for heating. The room is 800. Further, the superheated steam flowing in the upper nozzle portion 830 and the lower nozzle portion 860 constituting the nozzle portion 820 provided in the heating chamber 800 is provided by the adapters 855 and 885 in the guide pipes 847 provided in the plurality of main body portions 840 and 870. It is configured to be distributed to 877 and injected into the heating chamber 800 from the nozzles 832 and 862 via the induction tubes 847 and 877.

Since the configuration and operation of the cooking apparatus 1 are the same except for the above, the description thereof will be omitted.

(Structure of heating chamber)
First, the configuration inside the heating chamber 800 will be specifically described with reference to FIGS. 20 and 23.

As shown in FIG. 20, the heating chamber 800 has a carry-in inlet 100, which is provided on the left side surface side of the heating chamber 800 and is an opening for carrying food to be cooked into the heating chamber 800, and the heating chamber 800. A carry-out port 110, which is provided on the right side surface and is an opening for carrying out cooked food from the heating chamber 800, and carrying in, carrying out, and transporting food in the heating chamber 800 to the heating chamber 800. It has a transport unit 90, a nozzle unit 820 for injecting superheated steam onto food, and a circulation port 75 which is an opening for recovering the superheated steam in the heating chamber 800 for circulating the superheated steam.

The nozzle portion 820 is composed of an upper nozzle portion 830 provided above the transport portion 90 and a lower nozzle portion 860 provided below the transport portion 90.

On the back surface 801 of the heating chamber (the back surface in the heating chamber 800), there is a first discharge port 72 which is an opening for flowing the superheated steam discharged from the discharge portion 250 to the upper nozzle portion 830, and a lower portion. A second discharge port 73, which is an opening for flowing to the nozzle portion 860, is provided. The first discharge port 72 is provided on the carry-in port 100 side of the upper nozzle portion 830 at a position corresponding to the fitting portion 856 of the adapter 855 provided in the upper nozzle portion 830 described later. Further, the second discharge port 73 is provided on the carry-out port 110 side of the lower nozzle portion 860 at a position corresponding to the fitting portion 886 of the adapter 885 provided in the lower nozzle portion 860 described later.

Further, the upper nozzle unit 830 has a nozzle 832 that injects superheated steam from above the transport unit 90 toward the transport unit 90, and the lower nozzle unit 860 overheats from below the transport unit 90 toward the transport unit 90. It has a nozzle 862 for injecting water vapor. As shown in FIG. 23, the nozzles 832 and 862 are provided in the upper nozzle portion 830 and the lower nozzle portion 860 over the depth direction.

As shown in FIG. 20, on the top surface 802 (top surface in the heating chamber 800) of the heating chamber, the superheated steam injected into the heating chamber 800 from the nozzle portion 820 is flowed back to the heat fluid flow system 200. A circulation port 75, which is an opening for circulating the water vapor, is provided. The circulation port 75 is provided so as to penetrate the top surface 802 of the heating chamber and communicates with the steam supply unit 201 via a grease filter (not shown).

Locking portions 846, 876 for locking the support rods 831 and 861, which will be described later, are provided on the inner surface on the carry-in port 100 side and the inner surface on the carry-out port 110 side in the heating chamber 800 by welding or the like. The support rods 831 and 861 are spanned from the inner surface on the carry-in entrance 100 side to the inner surface on the carry-out outlet 110 side by the locking portions 846 and 876, and are locked substantially horizontally and detachably.

(Nozzle configuration)
Next, the detailed configuration of the nozzle portion 820 will be described first from the upper nozzle portion 830 with reference to FIGS. 20, 21, 23, and 25.

(Outline of the configuration of the upper nozzle part)
As shown in FIGS. 20, 21 (a) and 23, the upper nozzle portion 830 includes a plurality of main body portions 840, a support rod 831, a plurality of lid portions 850, an adapter 855, and a plurality of guide tubes 847. And, it is composed of.

Each main body portion 840 is formed by a rectangular frame body extending in the depth direction, and the support rod 831 spanned over the food transport direction D in the heating chamber 800 so that the longitudinal direction is the depth direction. They are installed side by side and engaged. Further, the support rod 831 engages the transport portion 90, the top surface 802 of the heating chamber, the inner surface on the carry-in port 100 side, and the inner surface on the carry-out port 110 side in a state of being separated from each other.

A lid portion 850 is detachably attached to each main body portion 840 with respect to the main body portion 840. The lid portion 850 has a nozzle 832 that injects superheated steam toward the food transported by the transport unit 90. Inside the main body 840, a guide tube 847 for guiding the superheated steam flowing from the adapter 855, which will be described later, to the nozzle 832 is provided, and the guide tube 847 is provided at a position corresponding to the nozzle 832. ..

In the present modification 3, one lid portion 850 is attached to one main body portion 840. Five main body portions 840 to which the lid portion 850 is attached are arranged side by side along the food transport direction D.

(Structure of the main body)
As shown in FIG. 21, the main body portion 840 is formed of a rectangular frame body elongated in the depth direction by a sheet metal, and is a rectangular flat plate-shaped main body flat surface portion 841 which is the upper surface of the frame body and the upper surface of the main body flat surface portion 841. The front side formed by bending downward one side of the front side of the main body flat surface portion 841 and the engaging portion 842 for engaging with the support rod 831 provided in the above, and further bending the back side in the depth direction. A pair of bends for holding an end portion 845, a pair of main body side portions 843 whose left and right sides of the main body flat portion 841 are bent downward, and a lid portion 850 integrally formed with the main body side portion 843. It has a portion 844 and.

As shown in FIG. 21B, the engaging portion 842 has an upright portion 842a erected vertically upward from the main body flat portion 841 of the main body portion 840 and a depth from the upper end portion of the upright portion 842a. It has a claw portion 842b that extends to the back surface side in the direction and engages with the slit 831a provided in the support rod 831 described later.

As shown in FIG. 25B, the bent portion 844 is provided along the depth direction of the main body side portion 843, is bent substantially horizontally from the main body side portion 843 toward the outside of the main body portion 840, and further. By bending it upward, it is formed into a substantially U-shape in front cross section. Further, the bent portion 844 is inserted into the holding portion 853 provided in the lid portion 850, which will be described later, to hold the lid portion 850 with respect to the main body portion 840 so as to be slidable and detachable.

As shown in FIG. 23, the lower surface of the bent portion 844 (corresponding to the lower surface of the main body portion 840) is formed substantially horizontally. On the other hand, the flat surface portion 841 of the main body is formed so as to be inclined so that the height in the vertical direction becomes lower (tapered) from the back surface side to the front surface side in the depth direction. The cross-sectional view of the upper nozzle portion 830 in FIG. 23 is a view in which the lid portion 850 is slid-mounted to a predetermined position in FIG. 21 (a).

(Structure of support rod)
As shown in FIG. 21A, the support rod 831 is formed in a long square tubular shape, and has a slit 831a on the front surface on which the claw portion 842b of the engaging portion 842 engages. A plurality of main body portions 840 are detachably engaged with each other at predetermined intervals over the food transport direction D. That is, each of the main body portions 840 is arranged side by side in the food transport direction D at predetermined intervals so as to be longitudinal in the depth direction by engaging the claw portion 842b with the slit 831a of the support rod 831 to support the main body portion 840. It is detachably locked to the rod 831.

When the support rod 831 is locked to the locking portion 846 in the heating chamber 800 and the claw portion 842b of the main body portion 840 is engaged with the slit 831a of the support rod 831, the three sides on the back surface side of the main body portion 840 ( The horizontal side on the back surface side of the main body flat surface portion 841 and the vertical side on the back surface side of the main body side portion 843) abut on the front surface side surface of the adapter 855 described later.

The support rod 831 may be formed in a U-shape in cross-sectional view without the back surface of the long square tube. Thereby, in the cleaning step, the U-shaped inner surface side can also be easily cleaned.

(Composition of lid)
The lid portion 850 is formed by bending the lid flat surface portion 851 formed into a rectangular flat plate shape by sheet metal and one side of the front side of the lid flat surface portion 851 upward, and the lid portion 850 is slidably attached to and detached from the main body portion 840. The handle portion 852, which serves as a handle, and the left and right sides of the lid flat surface portion 851 are bent upward, and further bent inward in the lid portion 850 to form a substantially U-shape in front cross section. The pair of holding portions 853 formed and one side of the back surface side of the lid flat surface portion 851 are bent upward, further bent to the back side in the depth direction, and further bent downward to form the back side. It has an end portion 854 and.

The lid portion 850 is attached by inserting the bent portion 844 of the main body portion 840 inside the holding portion 853 with the handle portion 852 facing the front side, and can be slidably attached / detached horizontally to the main body portion 840. Is held in. When the lid portion 850 is slidly mounted on the main body portion 840 at a predetermined position, the handle portion 852 abuts on the front side end portion 845 of the main body portion 840, and the back side end portion 854 of the lid portion 850 is described later. It abuts on the front surface of the adapter 855.

As shown in FIG. 25 (b), the lid portion 850 has a groove-shaped nozzle 832 formed in a substantially triangular cross-sectional shape in front view having an apex at the lower side in the vertical direction. The nozzle 832 is provided on the lid flat surface portion 851 along a direction orthogonal to the food transport direction D. In the present modification 3, one nozzle 832 provided in one lid portion 850 or two nozzles 832 provided in parallel at a predetermined interval in the food transport direction D are provided. In addition, three or more nozzles 832 may be provided at predetermined intervals in the food transport direction D. Further, the nozzle 832 may be formed in a groove shape having a substantially rectangular cross-sectional shape in front view, and the shape is not limited.

As shown in FIG. 23, the nozzle 832 has a plurality of elongated holes communicating from the inside of the main body portion 840 to the inside of the heating chamber 800 along the longitudinal direction of the nozzle 832 at the lower apex of the substantially triangular cross-sectional shape in the front view. It has an injection port 833 which is. The shape of the injection port 833 may be a round hole or a rectangular shape, and is not limited to a long hole. Further, the nozzle 832 may have only one injection port 833, and the number is not limited. Further, the size of the injection port 833 may be appropriately set from the shape and quantity of the injection port 833 and the flow rate of superheated steam, and is not particularly limited.

(Adapter configuration)
As shown in FIG. 21, the upper nozzle portion 830 is connected to a first discharge port 72 provided on the back surface 801 of the heating chamber, and a plurality of guide tubes 847 provided in the plurality of main body portions 840. An adapter 855 is provided for distributing and flowing the superheated steam flowing from the first discharge port 72 to each of the induction pipes 847.

The adapter 855 is formed by a sheet metal into a long square tube shape extending in the left-right direction, and the opening on the carry-in inlet 100 side and the opening on the carry-out outlet 110 side are closed. The surface of the adapter 855 on the back surface side has a fitting portion 856 having an opening protruding toward the back surface side at a position corresponding to the first discharge port 72, and the fitting portion 856 has a first discharge port 72. Connected to. Further, as shown in FIG. 25 (a), on the front surface of the adapter 855, a distribution port 857 to which a guide tube 847 described later is connected corresponds to the nozzle 832 at a predetermined interval in the food transport direction D. It is provided in the place where it was used.

The connection between the adapter 855 and the first discharge port 72 is not limited to the above method, and a fitting portion which is an opening protruding toward the front side in the heating chamber 800 is provided on the first discharge port 72 side. It may be provided and connected to the opening provided on the adapter 855 side. Further, the connection between the first discharge port 72 and the fitting portion 856 may be configured to be detachable.

As shown in FIGS. 23 and 24, inside the upper nozzle portion 830, the superheated steam connected to the adapter 855 and flowing through the adapter 855 is guided to the nozzle 832 provided in the lid portion 850. A guide tube 847 is provided. The number of guide tubes 847 is provided in the main body 840 as many as the number of nozzles 832.

(Structure of guide tube)
The guide tube 847 has a square tube shape in which both ends extending in the depth direction are closed, and has a circular tubular connection port 848 that protrudes to the back side and communicates with the lumen of the square tube on the back side. The connection port 848 is detachably connected by inserting the distribution port 857 of the adapter 855 inside the connection port 848.

The discharge surface portion 847a, which is the lower surface of the guide pipe 847 (the surface facing the lid portion 850), is provided with a plurality of holes 847c for flowing superheated steam toward the nozzle 832. When the guide tube 847 is connected to a predetermined position of the adapter 855 so as to be substantially horizontal, the guide tube 847 is arranged apart from the inner surface of the lid flat surface portion 851 of the lid portion 850.

The guide tube flat surface portion 847b, which is the upper surface of the guide tube 847 (the surface facing the discharge surface portion 847a), is inclined so that the height in the vertical direction becomes lower (tapered) from the back side to the front side in the depth direction. Is formed. When the guide tube 847 is connected to a predetermined position of the adapter 855 so as to be substantially horizontal, it is arranged apart from the inner surface of the main body flat portion 841 of the main body portion 840.

The inclination angle of the guide tube flat surface portion 847b is appropriately set according to the length of the guide tube 847 in the depth direction, the volume of the lumen, the size, quantity, shape, spacing, and the like of the hole 847c.

(About space S4)
As shown in FIGS. 23 and 25 (b), the claw portion 842b is engaged with the slit 831a of the support rod 831, and the main body portion 840 is locked to the support rod 831. The lid portion 850 is slide-mounted on the locked main body portion 840 to a predetermined position, for example, a position where the handle portion 852 is brought into contact with the front end portion 845. As a result, an internal space surrounded by the inner surface of the main body portion 840, the inner surface of the lid portion 850, and the surface on the front side of the adapter 855 is formed, and the space excluding the guide tube 847 from the formed internal space is formed. It becomes the space S4.

The space S4 includes the internal space of the nozzle 832 included in the lid portion 850, and does not include the space inside the guide tube 847. That is, in FIG. 25 (b), in the internal space surrounded by the main body portion 840 and the lid portion 850 (including the internal space of the nozzle 832), the space excluding the cross section of the guide tube 847 is the space S4. .. In the present modification 3, five spaces S4 are formed in the upper nozzle portion 830.

Further, the flat surface portion 841 of the main body is formed so as to be inclined so that the height in the vertical direction becomes lower (tapered) as the depth direction is directed from the back surface side to the front surface side. Therefore, the space S4 is formed so that the height in the vertical direction becomes lower (tapered) from the back side to the front side in the depth direction.

(About gaps G1, G2, G3)
As shown in FIG. 25A, the upper nozzle portion 830 includes a transport portion 90, a top surface 802 of the heating chamber, an inner surface of the heating chamber 800 on the carry-in port 100 side, and an inner surface of the carry-out port 110 side. It is arranged in a state of being separated from. A gap G1 having a size that allows superheated steam to flow is provided between the main body flat portion 841 of each main body portion 840 constituting the upper nozzle portion 830 and the top surface 802 of the heating chamber.

Further, superheated steam can flow between the upper nozzle portion 830 and the inner surface of the heating chamber 800 on the carry-in inlet 100 side, and between the upper nozzle portion 830 and the inner surface of the heating chamber 800 on the carry-out port 110 side. The gaps G2 and G3 are provided. That is, in the present modification 3, the gap G2 is provided between the main body side portion 843 and the holding portion 853 of the upper nozzle portion 830 and the inner surface of the heating chamber 800 on the carry-in inlet 100 side, and the gap G3 is provided in the upper nozzle portion 830. It is provided between the main body side portion 843 and the holding portion 853 and the inner surface of the heating chamber 800 on the carry-out port 110 side.

(Structure of lower nozzle part)
As shown in FIGS. 22 and 23, the lower nozzle portion 860 has a configuration in which the upper nozzle portion 830 is turned upside down with the transport portion 90 interposed therebetween, and the flow of superheated steam to the lower nozzle portion 860 is a heating chamber. This is done via the adapter 885 connected to the second discharge port 73 provided on the carry-out port 110 side on the back surface 801 of the above.

Further, in the lower nozzle portion 860, similarly to the upper nozzle portion 830, an internal space surrounded by the inner surface of the main body portion 870, the inner surface of the lid portion 880, and the front surface side surface of the adapter 885 is formed and formed. The space obtained by removing the guide tube 877 from the created internal space is the space S5.

In addition, the quantity of the main body portions 840 and 870 constituting the upper nozzle portion 830 and the lower nozzle portion 860, the quantity of the lid portions 850 and 880, the quantity of the guide tubes 847 and 877, and the distribution ports 857 and 887 of the adapters 855 and 885. The quantity is not particularly limited, and can be appropriately changed depending on the size of the heating chamber 800, cooking conditions, and the like.

Further, use screws or the like for each member provided in the heating chamber 800, for example, the upper nozzle portion 830 and the lower nozzle portion 860 which are the nozzle portions 820, and the locking portions 846 and 876 provided on the inner surface of the heating chamber 800. Instead, the sheet metal is bent and welded. Further, the locking portions 846 and 876 are attached to the inner surface of the heating chamber 800 on the carry-in port 100 side and the inner surface of the carry-out port 110 side by welding.

(About the operation of the cooking device)
Next, the operation operation of the nozzle portion 820 of the present modification 3 will be described by taking a cooking step and a cleaning step as an example.

The difference from the first embodiment in the operation operation of the heating cooking device 1 in the third modification is that the superheated steam flows from the first discharge port 72 and is sprayed into the heating chamber 800 from the injection port 833 of the upper nozzle portion 830. The flow of superheated steam from the second discharge port 73 to the injection port 863 of the lower nozzle portion 860 to the injection into the heating chamber 800, and the upper nozzle portion 830 and the lower nozzle portion in the cleaning step. How to remove and install the 860.

Since the operation operation in the cooking apparatus 1 is the same except for the above, the description thereof will be omitted.

(About cooking steps)
The method of flowing superheated steam will be described with reference to FIGS. 23 to 25 by taking a cooking step as an example. In the flow rate adjusting step and the pre-cooking preparation step, the flow of normal temperature air or superheated steam is the same as in the cooking step described below.

The superheated steam discharged from the first blower 251 flows through the third duct 230, passes through the first discharge port 72, from the fitting portion 856 of the adapter 855 of the upper nozzle portion 830, and into the adapter 855. It flows to the carry-in port 100 side and flows through the lumen of the adapter 855 to the carry-out port 110 side.

At this time, the superheated steam flows from the carry-in port 100 side to the respective guide pipes 847 on the carry-out port 110 side while being distributed to the respective distribution ports 857 (see FIG. 24).

The superheated steam flowing to each of the guide pipes 847 flows from the plurality of holes 847c provided in the discharge surface portion 847a toward the opposing nozzles 832. The superheated steam that has flowed into the space S4 from the plurality of holes 847c is injected into the heating chamber 800 from the injection port 833 provided in the nozzle 832.

At this time, when the lumen of the guide tube 847 flows from the back side to the front side in the depth direction, the space inside the guide tube 847 is formed so as to taper from the back side to the front side in the depth direction. As a result, the flow path area becomes smaller as the flow flows to the front side, and the flow rate flowing from the back side to the front side gradually decreases.

As a result, the flow rate of the superheated steam flowing from the plurality of holes 847c to the nozzle 832 can be made substantially uniform from the back surface side to the front surface side in the depth direction.

The superheated steam flowing from the plurality of holes 847c to the nozzle 832 stays once between the discharge surface portion 847a and the nozzle 832 in the space S4 (the space having a substantially triangular cross section inside the nozzle 832), and then the injection port 833. Is sprayed into the heating chamber 800.

A part of the superheated steam flowing from the guide pipe 847 to the nozzle 832 flows from between the discharge surface portion 847a and the lid flat surface portion 851 to fill the entire space S4. Then, the superheated steam flowing from the discharge surface portion 847a toward the nozzle 832 does not flow to the entire space S4 any more, and tends to stay inside the nozzle 832 in the space S4. Therefore, inside the nozzle 832, the pressure of the superheated steam from the back side to the front side in the depth direction becomes more substantially uniform, and the flow rate of the superheated steam injected from the injection port 833 becomes from the back side to the front side in the depth direction. It becomes almost uniform. As a result, it is possible to realize cooking without temperature unevenness due to the difference in the mounting position in the depth direction on the food transport section 90.

Further, since the space S4 is formed so as to taper from the back side to the front side in the depth direction, it is compared with the case where the space S4 is not tapered (the heights of the back side and the front side are substantially the same). Since the volume of the space S4 is small, the space S4 can be filled with a small amount of superheated steam, and the flow rate of the superheated steam injected from the injection port 833 can be made substantially uniform.

The superheated steam discharged from the second blower 252 flows through the fourth duct 240, and is connected to the lower nozzle portion 860 via the second discharge port 73 from the fitting portion 886 of the adapter 885. It is discharged to the carry-out port 110 side in the 885, and flows through the lumen of the adapter 885 to the carry-in port 100 side.

At this time, when the superheated steam flows through the lumen of the adapter 885 from the carry-out port 110 side to the carry-in port 100 side, it is distributed to each distribution port 887 and is distributed from the carry-out port 110 side to the carry-in port 100 side. It flows to each induction tube 877 of.

The superheated steam flowing to each guide tube 877 flows from the plurality of holes 877c provided in the discharge surface portion 877a toward the opposing nozzles 862. The superheated steam that has flowed into the space S5 from the plurality of holes 877c is injected into the heating chamber 800 from the injection port 863 provided in the nozzle 862. Subsequent flow states of superheated steam are the same as those of the upper nozzle portion 830, and thus description thereof will be omitted.

As described above, in the upper nozzle portion 830, by using the adapter 855, the superheated steam flowing from the first discharge port 72 is distributed to the carry-out port 110 side substantially more uniformly than the upper nozzle portion 130 of the first embodiment. It is possible to make the flow rate of superheated steam injected from each nozzle 832 from the carry-in port 100 side to the carry-out port 110 side more uniform.

In addition, by using the guide tube 847, the superheated steam is uniformly and directly flowed to the nozzle 832 from the back side to the front side in the depth direction, so that the superheated steam is injected from each injection port 833 in the depth direction. The flow rate of superheated steam can be made more uniform. That is, the flow rate of the superheated steam injected from all the injection ports 833 of the upper nozzle portion 830 can be made more uniform.

Further, in the lower nozzle portion 860, by using the adapter 885, the superheated steam flowing from the second discharge port 73 is distributed to the carry-in inlet 100 side substantially more uniformly than the lower nozzle portion 160 of the first embodiment. It is possible to make the flow rate of superheated steam injected from each nozzle 862 from the carry-out port 110 side to the carry-in port 100 side more uniform.

In addition, by using the guide tube 877, the superheated steam is uniformly and directly flowed to the nozzle 862 from the back side to the front side in the depth direction, so that the superheated steam is injected from each injection port 863 in the depth direction. The flow rate of superheated steam can be made more uniform. That is, the flow rate of the superheated steam injected from all the injection ports 863 of the lower nozzle portion 860 can be made more uniform.

As a result, it is possible to realize cooking without temperature unevenness due to the difference in the mounting position in the depth direction on the food transport section 90, and to obtain high quality food.

The superheated steam injected into the heating chamber 800 flows to the gap G1 through the gaps G2 and G3, flows from the circulation port 75 to the steam supply unit 201, and circulates in the thermo-fluid circulation system.

Further, since a plurality of main body portions 840 and lid portions 850 are arranged side by side in the upper nozzle portion 830 along the food transport direction D, the drip and steam supply portions 201 adhering to the top surface 802 of the heating chamber are provided. Even if the mist-like drip attached to the grease filter (not shown) falls, it is received by the plurality of main body flat portions 841 of the upper nozzle portion 830, the bent portion 844, the holding portion 853, and the adapter 855. It is possible to prevent dirt from adhering to food.

(About cleaning steps)
To remove the upper nozzle part 830 and the lower nozzle part 860 in the cleaning step, first slide all the lid parts 850 and 880 to the front side to remove them, then pull out all the main body parts 840 and 870 to the front side to remove them, and then remove them. All the guide tubes 847 and 877 are pulled out to the front side and removed, and then the support rods 831 and 861 are removed from the locking portions 846 and 876 provided in the heating chamber 800. As described above, the upper nozzle portion 830 and the lower nozzle portion 860 can easily disassemble the main body portions 840, 870, the lid portions 850, 880, the guide tubes 847, 877, and the support rods 831, 861 without using tools or the like. Can be removed.

Each part of the upper nozzle part 830 and the lower nozzle part 860 that have been disassembled and removed is cleaned in another washing place provided with a sink or the like.

This makes it possible to facilitate cleaning of each portion of the nozzle portion 820. If there is little dirt, only the lids 850 and 880 may be removed and only the lids 850 and 880 may be cleaned.

Further, by removing the upper nozzle portion 830 and the lower nozzle portion 860 as a whole, the adapters 855 and 885, the back surface 801 of the heating chamber, the top surface 802 of the heating chamber, the inner surface of the heating chamber 800 on the carry-in port 100 side, and the carry-out outlet. The inner surface and bottom surface (unsigned) on the 110 side can be easily cleaned.

The upper nozzle portion 830 and the lower nozzle portion 860 are attached to the heating chamber 800 in the reverse procedure of the removal.

In the third modification, as shown in FIGS. 20 and 25 (a), the heating chamber 800 is provided with the gaps G1, G2, and G3, but at least the gaps G1, G2 or the gaps G1 and G3 are provided. The superheated steam may be configured to flow to the circulation port 75.

The width of the gaps G2 and G3 in the left-right direction can be adjusted by changing the number of the main body portions 840 provided in the upper nozzle portion 830. For example, in the upper nozzle portion 830 of FIG. 25 (a), the main body portion 840 on the most carry-in entrance 100 side, the lid portion 850, and the guide tube 847 arranged inside are removed, and the adapter 855 of this portion is distributed. By closing the mouth 857 with a blindfold plate or the like, the width of the gap G2 in the left-right direction can be widened. Further, the main body portion 840, the lid portion 850, and the guide tube 847 arranged inside are removed from the carry-out port 110 side, and the distribution port 857 of the adapter 855 in this portion is closed with a blindfold plate or the like to form a gap. The width of G3 in the left-right direction can be widened.

As a result, the superheated steam injected into the heating chamber 800 flows to the gap G1 through the gaps G2 and G3, and flows from the gap G1 to the steam supply unit 201 via the circulation port 75. By reducing the flow resistance when circulating and flowing in the thermo-fluid circulation system, superheated steam can be circulated and flowed while reducing the rotational load of the blower.

It is not always necessary to circulate and use the superheated steam, and the superheated steam injected into the heating chamber 800 may be configured to be exhausted to the outside from, for example, the carry-in inlet 100 and the carry-out port 110 after cooking the food. In this case, the gaps G1, G2, and G3 do not necessarily have to be provided.

When the gaps G1, G2, and G3 are not provided, the height dimension of the heating chamber 800 in the vertical direction and the width dimension in the left-right direction can be reduced by the gaps G1, G2, and G3. As a result, the height dimension of the cooking apparatus 1 in the vertical direction and the width dimension in the left-right direction can be reduced, and the space for installing the cooking apparatus 1 can be further reduced.

Further, the configuration may be such that only the gaps G2 and G3 are not provided. For example, a plate (blind plate) matching the opening shape of the gaps G2 and G3 in the top view is arranged in parallel with the upper nozzle portion 830 so as to be engaged with the support rod 831 so that the gaps G2 and G3 are filled. May be good. As a result, it is not necessary to newly prepare the upper nozzle portion 830 configured so as not to provide the gaps G2 and G3, the existing upper nozzle portion 830 can be diverted, and the superheated steam is circulated and not circulated. It is possible to easily switch between cases.

Further, the circulation port 75 may not be provided. In this case, the heating chamber 800 may not be provided with the circulation port 75, or may be closed with a plate (blind plate) or the like that can close the circulation port 75. When the circulation port 75 is not provided, it is not necessary to provide a grease filter between the steam supply unit 201 and the top surface 802 of the heating chamber. When the circulation port 75 is closed with a blindfold plate or the like, it is possible to easily switch between the case where the superheated steam is circulated and the case where the superheated steam is not circulated without significantly changing the configuration inside the heating chamber 800.

When changing the food to be cooked, the entire nozzle portion 820 may be replaced with a washed one. Further, only the lid portion 850 of the upper nozzle portion 830 and / or the lid portion 880 of the lower nozzle portion 860 may be replaced with a cleaned one.

The size, shape, and quantity of the injection ports 833 and 863 of the nozzles 832 and 862 and the distance between the injection ports 833 and 863 and the food are determined in order to inject the superheated steam suitable for the food to be cooked. The lid portions 850 and 880 having different nozzle heights and the like may be prepared, and all or part of the lid portions 850 and 880 may be changed according to the food to be cooked.

In addition, in order to inject superheated steam suitable for food to be cooked, guide tubes 847 and 877 having different sizes, shapes, quantities, intervals, etc. of the plurality of holes 847c and 877c of the guide tubes 847 and 877 are prepared. In addition, all or part of the guide tubes 847 and 877 may be changed according to the food to be cooked.

In addition, in order to allow the superheated steam discharged from the third duct 230 to flow to the carry-out port 110 side in the adapter 855 connected to the upper nozzle portion 830, the straightening vane is inside the adapter 855 or in the fitting portion 856. May be provided. Similarly, the superheated steam discharged from the fourth duct 240 is rectified inside the adapter 885 or inside the fitting portion 886 in order to flow to the carry-in inlet 100 side in the adapter 885 connected to the lower nozzle portion 860. A plate may be provided.

As a result, the superheated steam can be more evenly distributed throughout the adapters 855 and 885, and the superheated steam can be distributed substantially uniformly to each of the guide tubes 847 and 877 over the food transport direction D. Therefore, it is possible to easily obtain an injection state of superheated steam according to preset cooking conditions.

Further, when changing the food to be cooked, even if the lids are changed to 850 and 880 suitable for the changed food, the nozzles of the changed lids 850 and 880 are based on the superheated steam distributed substantially uniformly. From the injection ports 833 and 863 of 832 and 862, it is possible to obtain an injection state of superheated steam suitable for food to be cooked. That is, various cooking can be realized for various foods, and stable and high-quality foods can be obtained.

For example, when it is desired to weakly heat the lower half of the food, one or more of the main body portion 870, the lid portion 880, and the guide tube 877 provided inside are removed from the lower nozzle portion 860. , The distribution port 887 of the adapter 885 in this portion may be closed with a blindfold plate or the like. As a result, it is possible to reduce the number of places where superheated steam is injected from the lower nozzle portion 860.

Therefore, in the injection area, the lower nozzle portion 860 can be in an injection state of superheated steam having a flow rate smaller than that of the upper nozzle portion 830. As a result, it is possible to realize various superheated steam injection states and to cope with cooking conditions suitable for various foods.

Further, as described in the first embodiment, the flow rate of the superheated steam injected from the injection port 833 of the upper nozzle portion 830 and the injection port 863 of the lower nozzle portion 860 is adjusted by adjusting the position of the flow rate adjusting damper 255, and the first step. By combining the two means of adjusting the rotation speed by adjusting the operating frequency of the power supply of the blower 251 of 1 and the blower 252 of the second blower 252, a wider variety of superheated steam injection states are realized, which is suitable for a wider variety of foods. It can correspond to the cooking conditions.

The heating means 28 of the cooking apparatus 1 of the present invention may be heated by an electric heater or the like. In this case, it is not necessary to provide the gas system 10 and the combustion system 20. Further, the electric heater or the like does not necessarily have to be provided in the heating unit 202, and may be provided in the duct.

The configuration of the cooking apparatus 1 is not limited to the configuration described above, and a modified configuration can be adopted without departing from the spirit of the invention.

The cooking apparatus of the present invention can also be applied to disinfecting tableware and medical equipment, and baking and removing resin portions in industrial products.

1 Cooking device 2 Upper outer shell 3 Lower outer shell 4 Base frame 10 Gas system 11 Micro pressure gauge (pressure gauge)
12 On-off valve (valve)
13 Gas pressure switch 14 First gas solenoid valve (valve)
15 Control valve (valve)
16 Second gas solenoid valve (valve)
17 Gas flow meter (flow meter)
18 Needle valve (valve)
20 Combustion system 21 Combustion burner 22 Combustion blower 23 Air pressure switch 24 Ignition transformer 25 UV sensor 26 Peeping window 27 Exhaust pipe 28 Heating means 30 Blower fan 40 Thermal fluid supply system 50 Blow system 51 Blow solenoid valve (valve)
52 Steam trap 60 Supply system 61 Solenoid valve for cooking (valve)
62 Pressure switch 63 Separator 64 Pressure reducing valve (valve)
65 Pressure gauge 66 Electric two-way valve 67 Steam supply means 70 Heating chamber 71 Back of heating chamber 72 First discharge port 73 Second discharge port 74 Top surface of heating chamber 75 Circulation port 80 Door 90 Transport unit 100 Carry-in port 101 First exhaust pipe (exhaust pipe)
102 First exhaust stack (exhaust stack)
103 First cover (cover)
110 Carry-out outlet 111 Second exhaust pipe (exhaust pipe)
112 Second exhaust stack (exhaust stack)
113 Second cover (cover)
120 Nozzle part 130 Upper nozzle part 131 Support rod 132 Nozzle 133 Injection port 140 Main body part 141 Main body flat part 142 Elevation part 143 Holding part 144 Bent part 145 Front side end part 146 Locking part 150 Lid part 151 Lid flat part 152 Hand part 153 Side part 154 Opening part 155 Fitting part 156 Abutment part 160 Lower nozzle part 161 Support rod 162 Nozzle 163 Injection port 170 Main body part 171 Main body flat part 172 Elevation part 175 Front side end 180 Lid part 181 Lid flat part 182 Handle part 184 Opening part 185 Fitting part 186 Contact part 200 Thermal fluid flow system 201 Steam supply part 202 Heating part 210 First duct (flow path)
211 Vertical part 212 Bending part 213 Vertical part 214 Bending part 215 Horizontal part 220 Second duct (flow path)
221 Horizontal part 222 Bent part 223 Vertical part 230 Third duct (flow path)
231 Vertical part 232 Bending part 233 Horizontal part 240 4th duct (flow path)
241 Vertical part 242 Bending part 243 Horizontal part 250 Discharging part 251 First blower (discharging means)
252 Second blower (discharge means)
254 Branch duct 255 Flow rate adjustment damper (flow rate adjustment means)
256 First branch port 257 Second branch port 260 Inflow opening 261 First inflow opening (inflow opening)
262 Second inflow opening (inflow opening)
263 Back side end 300 Drainage system 301 First drainage recovery box 302 Second drainage recovery box 303 Drainage recovery box connection pipe 310 Main drainage pipe (drainage pipe)
311 First drainage pipe group (drainage pipe)
312 Second drainage pipe (drainage pipe)
313 Third drainage pipe (drainage pipe)
314 Fourth drainage pipe (drainage pipe)
315 Fifth drainage pipe (drainage pipe)
316 6th drainage pipe (drainage pipe)
317 7th drainage pipe (drainage pipe)
320 Internal drainage pipe (drainage pipe)
321 First drain pan (drain pan)
322 Second drain pan (drain pan)
400 Control panel 401 Indicator light 402 Storage unit 403 Monitor 404 Switch 500 Connecting unit 501 Exhaust pipe 502 Exhaust pipe 503 Cover 504 Bottom plate 505 One opening 506 Another opening 510 Integrated cooking device 511 First cooking Device 512 2nd cooking device 513 3rd cooking device 521 1st cooking device 522 2nd cooking device 530 Integrated cooking device 531 4th cooking device 532 5th cooking device Device 533 6th cooking device 600a, 600b, 600c, 600d 2nd duct (flow path)
610 Damper part 611 Branch duct 620 Inflow opening 630 Outflow opening 700 Discharge part 711, 712, 713, 714 First blower (discharge means)
721, 722 Second blower (discharge means)
731, 732, 733, 734 Branch duct 772a First discharge port (discharge port) on the carry-in port side
772b First discharge port (discharge port) on the carry-out port side
773a Second discharge port (discharge port) on the carry-in inlet side
773b Second discharge port (discharge port) on the carry-out port side
800 Heating chamber 801 Back of heating chamber 802 Top surface of heating chamber 820 Nozzle part 830 Upper nozzle part (nozzle part)
831 Support rod 831a Slit 832 Nozzle 833 Injection port 840 Main body 841 Main body flat surface 842 Engagement part 842a Standing part 842b Claw part 843 Main body side part 844 Bending part 845 Front side end part 846 Locking part 847 Guide tube 847a Discharge Face part 847b Guide tube flat part 847c Hole 848 Connection port 850 Lid part 851 Lid flat part 852 Handle part 853 Holding part 854 Back side end part 855 Adapter 856 Fitting part 857 Distribution port 860 Lower nozzle part (nozzle part)
861 Support rod 861a Slit 862 Nozzle 863 Injection port 870 Main body 871 Main body flat surface 872 Engagement 872a Standing part 872b Claw 873 Main body side 874 Folded part 875 Front side end 876 Locking part 877 Guide tube 877a Discharge Face part 877b Guide tube flat part 877c Hole 878 Connection port 880 Lid part 881 Lid flat part 882 Handle part 883 Holding part 884 Back side end part 885 Adapter 886 Fitting part 887 Distribution port D Food transport direction G1 Gap G2 Gap G3 Gap P Steam piping S1 Space S2 Space S3 Space S4 Space S5 Space

Claims (11)

A cooking device that heats and cooks food that is transported in one direction by a transport unit in a heating chamber by injecting a hot fluid.
A nozzle portion having an injection port for injecting a thermal fluid toward the food transported by the transport unit, and a nozzle portion.
Discharging means for discharging the thermal fluid to the nozzle portion and
A branch duct for branching the thermal fluid flowing from the inflow opening into the first branch port and the second branch port,
Equipped with
The discharge means is composed of at least a first blower and a second blower.
The first branch port of the branch duct is connected to the first blower, and the second branch port of the branch duct is connected to the second blower.
A cooking apparatus characterized in that a flow rate adjusting means for adjusting the flow rate of the thermal fluid sucked by each of the first blower and the second blower is arranged inside the branch duct. The nozzle part is composed of a plurality of nozzle parts.
The thermal fluid discharged by the first blower is jetted from at least one of the plurality of nozzle portions.
The cooking apparatus according to claim 1, wherein the heat fluid discharged by the second blower is injected from at least one of the plurality of nozzles. The first branch port and the second branch port provided in the branch duct are arranged substantially opposite to each other, and the flow rate adjusting means is provided between the first branch port and the second branch port arranged substantially opposite to each other.
By the flow rate adjusting means, the thermal fluid flowing in from the inflow opening is branched into the first branch port and the second branch port, and flows into the first branch port and the second branch port. The heating cooking apparatus according to claim 2, wherein the flow rate of the hot fluid to be made to be adjusted is adjusted. The cooking apparatus according to claim 2 or 3, wherein at least one of the distances through which the thermal fluid flows from the discharging means to the plurality of nozzles is different from the other distances. It is equipped with an inverter that controls the rotation speed by adjusting the operating frequency of at least one of the first blower and the second blower.
Claims 1 to 4, wherein the rotation speed of at least one of the blowers is controlled within a range in which the thermal fluid is discharged from both the first blower and the second blower at a positive pressure. The cooking apparatus according to any one of the above items. The inflowing fluid is branched into the first blower and the second blower by a branch duct that branches the fluid that has flowed into the first blower and the second blower from the inflow opening, and the inside of the branch duct. It has a flow rate adjusting step for adjusting the branching ratio of the flow rate of the fluid branched and sucked into the first blower and the second blower by adjusting the position of the flow rate adjusting means arranged in.
The thermal fluid flowing in from the inflow opening of the branch duct is branched into the first blower and the second blower and sucked at the branching ratio adjusted in the flow rate adjusting step, and the first blower and the first blower are sucked. The cooking step is characterized by having a cooking step of heating and cooking the food transported by the transport unit in the heating chamber by injecting the heat fluid discharged from the blower of No. 2 from a nozzle portion provided in the heating chamber. Method. In the cooking step, the flow rate of injecting the hot fluid discharged from the first blower from at least one of the plurality of nozzles provided in the heating chamber and the plurality of hot fluids discharged from the second blower are described above. In the flow rate adjustment step, the flow rate of the fluid that is branched and sucked into the first blower and the second blower is branched so that the flow rate ejected from at least the other one in the nozzle portion is substantially equal to the flow rate. The heating cooking method according to claim 6, wherein the ratio is adjusted. Before cooking, the flow rate of the fluid or thermal fluid ejected from the plurality of nozzles is adjusted by controlling the rotation speed of at least one of the first blower and the second blower before the cooking step. The cooking method according to claim 7, wherein the preparation step is performed. The cooking method according to claim 8, wherein the pre-cooking preparation step is performed after the flow rate adjusting step is performed. At least in the pre-cooking preparation step
It is characterized in that the rotation speed of at least one of the first blower and the second blower is controlled within the range in which the thermal fluid is discharged from both the first blower and the second blower with a positive pressure. The cooking method according to claim 8 or 9. The cooking method according to any one of claims 6 to 10, wherein in the flow rate adjusting step, the fluid sucked by each of the first blower and the second blower is room temperature air.

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