JP7236188B2 - Steam and hot liquid supply device and supply method - Google Patents

Description

The present invention relates to steam and hot liquid supply systems and methods for supplying steam and hot liquids.

For example, an apparatus has been proposed that can quickly thaw frozen foods into a state suitable for eating by spraying steam onto them (see, for example, Patent Document 1). Normally, boilers that generate steam operate at high ^pressure . Also, the maximum working pressure is 0.00 in gauge pressure. In order to handle equipment exceeding 1 MPa, it is necessary to receive a license system and special education. However, in the case of the device described in Patent Document 1, steam can be used without requiring a license or special training.

Japanese Patent No. 5497273

Here, when not only thawing the frozen food but also providing hot soup etc. together, it is necessary to supply hot water. When using the hot water in the steam tank provided in the device described in Patent Document 1 for such hot water, the amount of steam supplied decreases as the amount of hot water decreases. Therefore, it takes time to regenerate hot water and generate a sufficient amount of steam again, and there is a problem that the required amount of steam and hot water cannot be supplied when required.

The present invention has been made in view of the above circumstances, and it is possible to supply not only steam but also high-temperature liquid in the required amount when required, while eliminating the need for a license or special education for use. and a hot liquid supply apparatus and method for supplying steam and hot liquid.

In order to solve the above problems, the present invention employs the following means.
The steam and high-temperature liquid supply apparatus according to the present invention comprises a first storage portion in which the supplied first liquid is stored, and the first storage portion disposed in the first storage portion and stored in the first storage portion. and a heating unit that heats the liquid and turns a part of it into steam, and a heating unit that is inserted into the first storage unit and is supplied with a second liquid having a temperature lower than that of the steam. a heat exchange part that transfers part of heat; a second storage part that stores the second liquid heated by the heat exchange part; and a second storage part that communicates with the first storage part to release the vapor. a vapor release portion that communicates with the second storage portion to release the second liquid heated by being communicated with the second storage portion; and a first pipe inserted into the second container for discharging the steam and/or the heated second liquid toward an object.

Moreover, the steam and high-temperature liquid supply apparatus according to the present invention further includes a third accommodation part that accommodates the first accommodation part and that is vacuum-insulated from the outside air.

Further, the steam and high-temperature liquid supply apparatus according to the present invention further includes a second pipe that communicates between the inlet side of the heat exchange section and the second storage section, wherein the second liquid in the second storage section is at least part of the second liquid is resent to the heat exchange section through the second pipe when the temperature of the second liquid does not reach a predetermined temperature.

Further, the steam and high-temperature liquid supply method according to the present invention includes a first supply step of storing a first liquid, a heating step of heating the stored first liquid to make a part of it steam, and a heat exchange step of passing a second liquid having a temperature lower than that of the vapor into the vapor and storing the second liquid heated by transferring part of the heat of the vapor to the second liquid ; a vapor releasing step of releasing vapor to an object; a liquid releasing step of releasing the second liquid stored to the object; and when the temperature of the second liquid does not reach a predetermined temperature, the first and reheating by passing a second liquid through the vapor again to transfer a portion of the heat of the vapor to the second liquid.

According to the present invention, it is possible to supply not only steam but also high-temperature liquid in the required amount when required, without requiring a license or special training for use.

1 is a functional configuration diagram showing an overview of a steam and high-temperature liquid supply device according to a first embodiment of the present invention; FIG. 1 is a flow diagram illustrating a steam and hot liquid supply method according to a first embodiment of the present invention; FIG. FIG. 5 is a functional configuration diagram showing an overview of a steam and high-temperature liquid supply device according to a second embodiment of the present invention; FIG. 7 is a functional configuration diagram showing an outline of a steam and high-temperature liquid supply device according to a third embodiment of the present invention;

(First embodiment)
A first embodiment according to the present invention will be described with reference to FIGS. 1 and 2. FIG.
A steam heating cooking machine (steam and high-temperature liquid supply device) 10 according to the present embodiment, as shown in FIG. A water supply portion 11 for supplying water (second liquid) W2, a first storage portion 12 in which water W1 is stored, a heating portion 13 arranged in the first storage portion 12, a first The heat exchange part 15 inserted into the accommodation part 12, the second accommodation part 16 in which the hot water H heated by the heat exchange part 15 is stored, and the release nozzle for releasing the steam V and the hot water H ( Vapor release part, liquid release part) 17, third accommodation part 18 that accommodates first accommodation part 12 and is vacuum-insulated from the outside air, and frozen food (object) F put in container C is heated a cooking chamber 20, a drainage portion 21 for recovering steam V and hot water H after cooking, a cleaning nozzle 22 for releasing steam V onto the surface of the discharge nozzle 17, a water supply portion 11, a first housing portion 12, and heat exchange A water supply piping portion 23 connecting the portion 15, a steam piping portion 25 connecting the first housing portion 12 and the discharge nozzle 17 and the cleaning nozzle 22, and a hot water pipe connecting the second housing portion 16 and the discharge nozzle 17. It comprises a section 26 and a control section 27 for controlling the cooking process.

The water supply unit 11 includes a water supply tank 28 in which water W1 and W2 are stored, and a first pump 30 for pumping out the water W1 and W2. Instead of the water supply tank 28 and the first pump 30, the water supply pipe section 23 may be connected to a water supply or the like (not shown) capable of constantly supplying water W1 and W2.

The first storage unit 12 includes a first water supply port 31 connected to the water supply unit 11, a first water gauge 32 for measuring the amount of water W1 stored, and a first discharge port 33 for discharging the generated steam V. , a pressure gauge 34 for measuring the internal steam pressure, a first thermometer 35 for measuring the temperature of the steam V, and a safety valve 36 for suppressing the internal steam pressure within a predetermined pressure so as not to overpressure. And prepare. Check valves 37 and 38 are arranged in the vicinity of the first water supply port 31 and the first discharge port 33, respectively. The heating part 13 is arranged on the bottom side of the first housing part 12 so as to be submerged in the water W1 at all times.

The heat exchange portion 15 is made of a material having a high thermal conductivity, and the water W2 supplied from the water supply portion 11 is inserted therein. The heat exchange part 15 is arranged at a position where it does not come into contact with the water W1 but easily comes into contact with the steam V in the first accommodation part 12 . The second storage part 16 is arranged below the first storage part 12 and has a second water supply port 40 connected to the heat exchange part 15, a second water level gauge 41 for measuring the amount of hot water H stored, and hot water. A second thermometer 42 for measuring the temperature of H and a second discharge port 43 for discharging hot water H inside are provided. A flow meter 45 for measuring the flow rate of the hot water H is connected to the second outlet 43 in order to control the amount of hot water H discharged.

The discharge nozzle 17 is connected to the first discharge port 33 and the second discharge port 43 and is arranged to move vertically with respect to the cooking chamber 20 by the driving portion M. The third housing portion 18 is arranged so as to cover the entire first housing portion 12 while forming a gap S between itself and the first housing portion 12 . This gap S is maintained in a vacuum state.

The cooking chamber 20 includes a main body 47 provided with a door 46, a base 48 on which a container C containing frozen foodstuffs F is placed, an outlet 50 connected to the drain 21, and presence/absence of the container C. and a foodstuff detection unit 51 for detecting. An open/close sensor 52 for detecting the open/close state of the door 46 is arranged on the main body 47 .

The drain section 21 includes a drain tank 53 , a drain valve 54 , and a drain pipe section 55 that connects the drain tank 53 with the second storage section 16 and the cooking chamber 20 . The cleaning nozzle 22 is arranged so that its tip faces the discharge nozzle 17 . In the middle of the water supply pipe portion 23, there are a first branch portion 56 for supplying the water W1 to the first storage portion 12 and the water W2 to the second storage portion 16, and first on-off valves 57A and 57B. are distributed. A second branch portion 58 for supplying the steam V to the discharge nozzle 17 and the cleaning nozzle 22, respectively, and second on-off valves 60A and 60B are arranged in the middle of the steam pipe portion 25 . A second pump 61 for supplying the hot water H to the discharge nozzle 17 and a third opening/closing valve 62 are arranged in the middle of the hot water pipe portion 26 .

The control unit 27 is electrically connected to an operation panel (not shown), various sensors, and various valves, and manages water W1, W2, steam V, and hot water H. At this time, the heating unit 13 and the like are controlled so that the temperature of the water W1 and the pressure in the first storage unit 12 do not reach the areas where a license or special education is required. A thawing sequence corresponding to the frozen food F is stored in the control unit 27, and thawing cooking of the frozen food F, which will be described later, is automatically performed by an operation from the operation panel.

Next, the operation of the steam heating cooking machine 10 according to this embodiment will be described together with the steam heating cooking method.
The steam heating cooking method according to the present embodiment includes a first supply step (S11), a heating step (S12), a heat exchange step (S13), a cooking preparation step (S14), and a steam release step (S15). , a liquid discharge step (S16), a food material extraction step (S17), and a cleaning step (S18). In a series of processes, the control unit 27 monitors each pressure gauge, thermometer, water level gauge, etc., and instructs opening and closing of each valve, heating by the heating unit 13, movement of the discharge nozzle 17, and the like.

In the first supply step ( S<b>11 ), the first pump 30 is driven and the first on-off valve 57</b>A is opened to supply water W<b>1 from the water supply unit 11 to the first storage unit 12 . The water level is detected by the first water level gauge 32, and when the water level reaches a predetermined level, the first on-off valve 57A is closed to end the water supply.

In the heating step (S12), the water W1 in the first storage section 12 is heated by the heating section 13 to generate steam V. As shown in FIG. At this time, the heating temperature is adjusted by the controller 27 so that the first thermometer 35 indicates a predetermined temperature and the pressure gauge 34 indicates a predetermined pressure.

In the heat exchange step ( S<b>13 ), the first on-off valve 57</b>B is opened and water W<b>2 is passed through the heat exchange portion 15 from the water supply portion 11 . At this time, since the heat exchange part 15 is heated by the steam V, part of the heat of the steam V on the high temperature side is transferred to the water W2 on the low temperature side, and the water W2 is heated to become hot water H. The generated hot water H is stored in the second storage section 16 and temperature-controlled by the second thermometer 42 . When the water level is detected by the second water gauge 41 and the hot water H reaches a predetermined water level in the second container 16, the first on-off valve 57B is closed to end the water supply. When the water level of the hot water H rises above a predetermined water level, the drain valve 54 may be opened to discharge excess hot water H to the drain tank 53 .

In the cooking preparation step (S14), the door 46 of the cooking chamber 20 is closed, and the ejection nozzle 17 is moved into the cooking chamber 20 by a drive unit (not shown). Next, the second on-off valve 60A is opened to discharge the steam V from the cleaning nozzle 22 to clean the surface of the discharge nozzle 17. FIG. The water W1 returned from the steam V during cleaning is discharged from the outlet 50 to the drain tank 53. - 特許庁After that, the second on-off valve 60A is closed, and the ejection nozzle 17 is moved out of the cooking chamber 20 by a drive unit (not shown). Then, the door 46 of the cooking chamber 20 is opened, the container C containing the frozen foods F is placed on the base 48, and the door 46 is closed.

After confirming that the door 46 is closed by the open/close sensor 52 and confirming that the container C is present by the foodstuff detector 51, the process proceeds to the steam release step (S15). First, the ejection nozzle 17 is moved into the cooking chamber 20 by a drive unit (not shown). Next, the second on-off valve 60B is opened for a predetermined time, and the vapor V is emitted from the discharge nozzle 17 toward the frozen food F. After a predetermined period of time has passed, the second on-off valve 60B is closed to end the steam release step (S15).

In the liquid discharge step (S16), the second pump 61 is driven, and the third on-off valve 62 is opened for a predetermined time to supply the hot water H to the discharge nozzle 17 and discharge it toward the frozen food F. At this time, while the flow rate of the hot water H is controlled by the flow meter 45, after a predetermined flow rate is discharged, the third on-off valve 62 is closed to end the liquid discharge step (S16).

In the food material extraction step (S17), the ejection nozzle 17 is moved out of the cooking chamber 20 by a drive unit (not shown). Then, the door 46 is opened, the container C in the main body 47 is taken out, and the door 46 is closed again. In the cleaning step ( S<b>18 ), the second on-off valve 60</b>A is opened for a predetermined period of time to release steam V from the cleaning nozzle 22 toward the side surface of the release nozzle 17 . The water W1 returned from the steam V during cleaning is discharged from the outlet 50 to the drain tank 53. - 特許庁After a predetermined time has elapsed, the second on-off valve 60A is closed to end the cleaning step (S18).

According to the steam heating cooking machine 10 and the steam heating cooking method, when not only the steam V but also the hot water is used for thawing the frozen food F, the heated water W1 is used to generate the steam V. Instead, hot water H heated by exchanging heat with steam V can be used. Therefore, the steam V can be generated at any time, the next frozen foodstuff can be thawed quickly, and the steam V and the hot water H can be supplied in the required amounts when required.

In addition, since the first accommodation portion 12 is vacuum-insulated by the third accommodation portion 18, heat radiation from the first accommodation portion 12 to the outside air can be suppressed, power saving can be achieved, and start-up can be performed immediately. to generate steam V.

Furthermore, since the second accommodation part 16 is arranged below the first accommodation part 12, it is possible to prevent the hot water H from staying in the heat exchange part 15, and suppress the pressure fluctuation when the hot water H is supplied. can be done. In addition, the steam V and the hot water H can always be generated from fresh water W1 and W2, respectively, and hygiene can be considered.

(Second embodiment)
Next, a second embodiment of the invention will be described with reference to FIG.
In addition, the same code|symbol is attached|subjected to the component similar to 1st Embodiment mentioned above, and description is abbreviate|omitted.
The difference between the second embodiment and the first embodiment is that the second storage part 71 of the steam heating cooking machine 70 according to this embodiment is arranged above the first storage part 12 and the first storage part 12 The first point is that a part of the first pipe 72 connecting the first discharge port 33 and the discharge nozzle 17 is inserted into the second housing portion 71 .

The second housing portion 71 is disposed above the first housing portion 12, and the first water level gauge 32, the pressure gauge 34, and the first thermometer 35 are inserted through the second housing portion 71 to communicate with the control portion 27. It is connected.

One end 15</b>A of the heat exchange portion 15 is arranged to protrude above the water surface of the hot water H stored in the second storage portion 71 through the second water supply port 40 .

Next, the operation of the steam heating cooking machine 70 according to this embodiment will be described together with the steam heating cooking method.
The steam heating cooking method according to the present embodiment, like the steam heating cooking machine 10 according to the first embodiment, includes a first supply step (S11), a heating step (S12), a heat exchange step (S13), A cooking preparation step (S14), a steam releasing step (S15), a liquid releasing step (S16), a food material removing step (S17), and a cleaning step (S18) are provided, and similar effects are achieved.

However, in the steam heating cooking machine 70, a part of the first pipe 72 is inserted into the second housing portion 71, and the first water level gauge 32, the pressure gauge 34, and the first thermometer 35 are located inside the second housing portion 71. is inserted and connected to the control unit 27 . Therefore, in the steam cooking machine 10, part of the heat of the steam V and part of the heat are radiated to the outside through the first water level gauge 32, the pressure gauge 34, and the first thermometer 35. In the steam heating cooking machine 70, this can be suppressed and the heat can be taken into the hot water H stored in the second storage part 71 to maintain the high temperature state of the hot water H.

Further, since one end 15A of the heat exchanging portion 15 is arranged to protrude above the surface of the hot water H, even if the supply of the water W2 is stopped, the hot water H flows back into the heat exchanging portion 15 from the end 15A. can be suppressed.

(Third embodiment)
Next, a third embodiment of the invention will be described with reference to FIG.
In addition, the same code|symbol is attached|subjected to the component similar to each embodiment mentioned above, and description is abbreviate|omitted.
The difference between the third embodiment and the second embodiment is that the steam heating cooking machine 80 according to the present embodiment includes a second pipe 81 that communicates the inlet side of the heat exchange section 15 and the second housing section 71. It is the point that it is prepared.

A fourth on-off valve 82 is arranged in the middle of the second pipe 81 .

Next, the operation of the steam heating cooking machine 80 according to this embodiment will be described together with the steam heating cooking method.
The steam heating cooking method according to the present embodiment includes a first supply step (S11), a heating step (S12), and a heat exchanging step (S13), as in the steam heating cooking machine 70 according to the second embodiment. , a cooking preparation step (S14), a steam releasing step (S15), a liquid releasing step (S16), a food material removing step (S17), and a cleaning step (S18), and a reheating step (S31). ).

In the reheating step (S31), after the heat exchange step (S13), when the temperature of the hot water H in the second housing portion 71 is measured by the second thermometer 42 and has not reached a predetermined temperature, the steam V heat exchange with again. That is, the fourth on-off valve 82, which is normally closed, is opened by a command from the control unit 27, and part of the hot water H is sent to the inlet side of the heat exchange unit 15, where heat is exchanged with the steam V again in the heat exchange unit 15. be done.

According to the steam heating cooking machine 80 and the steam heating cooking method, not only the same effect as the steam heating cooking machine 70 according to the second embodiment can be obtained, but also the high temperature state of the hot water H can be more favorably maintained. can.

The technical scope of the present invention is not limited to the above embodiments, and various modifications can be made without departing from the scope of the present invention.
For example, in the above embodiment, the steam heating cooking machine 10 is provided with the flow meter 45, but instead of the flow meter 45, a weighing scale arranged in the cooking chamber 20 for measuring the weight of the container C may be provided. I don't mind. In this case, the discharge amount of the hot water H can be controlled not from the flow rate of the hot water H supplied to the container C, but from the weight of the hot water H supplied to the container C.

In addition, in the steam heating cooking method according to the present embodiment, the liquid releasing step (S16) is performed after the steam releasing step (S15). After carrying out, you may transfer to a vapor discharge process. Further, after the liquid release step (S16), the food material extraction step (S17) is performed, but this is not limitative, and depending on the frozen food material, the vapor release step may be repeated again. Furthermore, depending on the frozen foodstuff, only one of the vapor releasing step (S15) or the liquid releasing step (S16) may be performed.

In addition, in each of the above-described embodiments, a steam heating cooking machine is described as a steam and high-temperature liquid supply device, but not limited to this, as a steam and high-temperature liquid supply device that can be used by selectively using steam and heated liquid. , other foodstuffs, and other than foodstuffs, for example, those used for sterilization, sterilization, and washing of tableware may be used.

10, 70, 80 steam cooking machine (steam and hot liquid supply device)
12 First storage part 13 Heating part 15 Heat exchange parts 16, 71 Second storage part 17 Discharge nozzle (vapor discharge part, liquid discharge part)
18 Third storage unit 72 First pipe 81 Second pipe F Frozen food (object)
H hot water (heated second liquid)
V steam W1 water (first liquid)
W2 water (second liquid)

Claims (7)

a first storage part in which the supplied first liquid is stored;
a heating unit arranged in the first storage unit and heating the first liquid stored in the first storage unit to partially vaporize the liquid;
a heat exchange portion inserted into the first storage portion and transferring part of the heat of the vapor to the second liquid when the second liquid having a temperature lower than that of the vapor is supplied;
a second storage portion in which the second liquid heated by the heat exchange portion is stored;
a steam release portion communicating with the first storage portion to release the steam;
a liquid discharge part that is in communication with the second storage part and discharges the second liquid whose temperature has been raised;
a first pipe that communicates between the first storage portion and the steam release portion and is partly inserted into the second storage portion;
with
A vapor and hot liquid supply device for discharging said vapor and/or said second liquid at elevated temperature towards an object. 2. The steam and high-temperature liquid supply apparatus according to claim 1, further comprising a third accommodation portion which accommodates the first accommodation portion and is vacuum-insulated from the outside air. (delete) (delete) A second pipe that communicates between the inlet side of the heat exchange unit and the second housing unit,
2. When the temperature of said second liquid in said second container does not reach a predetermined temperature, at least part of said second liquid is resent to said heat exchange section through said second pipe. 3. Steam and hot liquid supply apparatus according to 2. a first supply step of storing a first liquid;
a heating step of heating the stored first liquid to partially vaporize;
a heat exchange step of passing a second liquid having a temperature lower than that of the vapor into the vapor and storing the second liquid heated by transferring part of the heat of the vapor to the second liquid ;
a steam releasing step of releasing the steam to an object;
a liquid releasing step of releasing the stored second liquid to the object;
a reheating step of passing the second liquid through the vapor again to transfer part of the heat of the vapor to the second liquid when the temperature of the second liquid does not reach a predetermined temperature;
A steam and hot liquid supply method comprising:
(delete)

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