JP3458908B2 - Individual food production equipment - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food manufacturing apparatus, and more particularly, cooks individual portions such as fried egg, oyakodon, and katsudon. Preferably, the present invention relates to an apparatus for producing food on a commercial scale. 2. Description of the Related Art Conventionally, when producing foods of this kind, which are preferably cooked individually in a serving size, on a commercial scale, as shown in FIG. A plurality of cooking pots 91 are installed in each cooking pot 91, and an appropriate amount of cooking material is put into each of the cooking pots 91.
At this time, the cook removes the product from the cooking that is judged to be completed while checking the progress of the cooking due to the difference depending on the position of the burner 90 of each cooking pan 91, and thereafter, the cooking pan It is assumed that a large quantity will be produced by cleaning 91 and introducing new cooking ingredients. [0003] However, in the above-mentioned conventional manufacturing method, the cooking pot 91 is overlooked, for example, or a plurality of cooking pots 91 are sequentially processed by one cook. Some of the products are delayed from the proper time when the processing is performed, resulting in over-cooking, etc.
There has been a problem that the product value is reduced. [0004] In addition, if the processing is delayed as described above, the time efficiency of each cooking pot 91 is also reduced, so that too many cooking pots 91 are given to one cook. In addition to this, the production efficiency is reduced, and there is a problem that the quality varies due to the difference in the experience of each cook, and as a result, it is impossible to provide a large quantity of uniform quality. It has become possible, and solving this point has been an issue. According to the present invention, as a specific means for solving the above-mentioned problems, there are provided a plurality of food storage recesses for storing cooking ingredients and a water storage recess for generating heated steam. A hot plate main body having a detachable lid portion, and a heating furnace including an upper fire burner portion and a lower fire burner portion for heating the hot plate main body from upper and lower surfaces, and the hot plate And a conveyor for transferring the main body by stroke at a predetermined tact. The hot plate main body is fitted with the food storage recess to exchange the main body.
A fitting hole portion that is held so as to be exchangeable is formed , and an upper fire burner portion and a lower fire burner portion of the heating furnace are provided as a unit for each stroke of the conveyor, and the lower fire burner portion is connected to the hot plate main body. The food storage concave portion and the water reservoir concave portion are configured to be concentratedly heated, and the conveyor is provided with an empty feeding section for cooling the hot plate body between the end and the beginning of the cooking process. An object of the present invention is to solve the problem by providing an individual food manufacturing apparatus which is characterized by being able to provide a large quantity of products of uniform quality satisfying consumers. Next, the present invention will be described in detail with reference to an embodiment shown in the drawings. 1 is an individual food production apparatus according to the present invention.
Is roughly divided into a hot plate body 1 that holds cooking ingredients
0, a heating furnace 20 for heating the hot plate body 10, and a heating furnace 20 for heating the hot plate body 10.
And the hot plate 10
And a conveyer 30 for performing necessary processes such as filling the main body with cooking ingredients. First, the hot plate main body 10 will be described. As shown in FIGS. 2 and 3, the hot plate main body 10 is formed of a suitable metal member such as aluminum, for example, so as to be substantially frame-shaped. The hot plate body 10 has, for example, four fitting holes 11 formed in a circumferential shape, and a water reservoir recess 12 formed in the center, and is detachable. Cover 13
Is provided. As shown in the cross-sectional view of FIG. 3, the fitting hole 11 has a pot-shaped food storage recess 14 which can be replaced by appropriate means such as dropping by its own weight. It is possible to select a food storage recess 14 that is optimal for foods to be manufactured by the individual food manufacturing apparatus 1, such as grilled and oyakodon. Here, the food storage recess 14 will be described with reference to an example of manufacturing a fried egg. As shown in FIG. 4, the food storage recess 14 in this case has a bottom portion 14a whose center portion is deeper. It is formed as a substantially concave spherical surface. When the egg 40 broken by this shape is filled in the food storage recess 14, the yolk 41 is always located at the center of the bottom surface 14a, and is produced by this. The shape of the fried egg is made extremely uniform. As described above, the position of the yolk 41 can be determined, so that the distribution of heat at the time of heating can also be determined. Accordingly, the bottom surface 14a of the portion of the yolk 41 where the amount of heat is most required at the time of heating is located. The thickness t is appropriately formed to be thin, so that cooking of the entire fried egg is completed in the same processing time. The water reservoir recess 12 is formed, for example, in a cylindrical shape and is filled with water. When the hot plate main body 10 is heated, the filled water evaporates to become steam. The chamber formed by the main body 10, the lid 13, and the food storage recess 14 is filled, and the temperature of the chamber is adjusted so that the appearance of the yolk 41 is not impaired, for example, bubbles are generated. . In addition, even if the processing is Oyakodon, the interior of the chamber is uniformly heated, so that the unprepared portion of the egg and the like are not partially generated, and the finish is beautiful. As shown in FIG. 5, the heating furnace 20 comprises an upper fire burner section 21 and a lower fire burner section 22. At this time, the upper fire burner section 21 includes, for example, a gas burner and a skeleton. Are combined with the infrared heating type, whereas the other lower fire burner section 22 is of a direct heating type using the gas burner flame, and the flame of the lower fire burner section 22 is heated by the hot plate body 10. The position is set so as to hit only the food storage recess 14 and the water storage recess 12. At this time, the upper fire burner section 21 and the lower fire burner section 22 are arranged as a unit for each stroke of the conveyor 30, which will be described later. Is a unit that performs a stroke transfer in 30 seconds of tact, one unit of the upper fire burner unit 21 and the lower fire burner unit 22
Heating is performed for only 0 seconds, and an arbitrary heating time in units of 30 seconds can be obtained by adjusting the number of units. In addition, since the lower fire burner section 22 is of the direct heating type as described above, scorching or the like can be freely provided as necessary, so that an uncomfortable feeling is not given in terms of texture. As described above, the conveyor 30 performs a stroke transfer at a predetermined tact, and attaches the lid 13 to the hot plate main body 10, which is a necessary step for producing individual foods. Lid attachment part 3
1. The lid removing part 32 for removing the lid part 13 when necessary, and the lid part 13 removed by the lid removing part 32
Is provided with a lid return section 33 for transporting the lid. In addition, a cleaning unit 3 for cleaning the hot plate body 10 (especially the food storage recess 14) after use.
4. an oil supply unit 35 for supplying edible oil to the hot plate body 10 (food storage recess 14); an extension unit 36 for extending the edible oil; a water supply unit 37 for supplying water to the water reservoir recess 12;
Alternatively, a filling section 38 for filling the cooking material into the food storage recess 14 of the hot plate main body 10 is provided with an appropriate configuration as needed (see FIG. 1). In addition to the above, in the present invention, the conveyor 30
Is provided between the end and the beginning of the baking process, which cools the hot plate 10 that has been used and has increased in temperature to a predetermined temperature, and is used for the next baking. Air cooling may be used when a sufficient air conveyance section is obtained, and water cooling is used when the air conveyance section is insufficient. Next, the steps of producing individual foods by the individual food production apparatus 1 having the above configuration will be described in the order of the steps. For example, if the food to be manufactured is fried egg,
The cleaning is performed by the cleaning unit 34 as shown in FIG.
After the edible oil is supplied and the stretching is performed in the extending portion 36, the broken eggs are filled in the food storage concave portion 14 of the hot plate main body 10, and the water is supplied to the water reservoir concave portion 12 by the water supply portion 37. Is supplied and transferred to the heating furnace 20 in a state where the lid 13 is attached by the lid attaching portion 31. At this time, as described above, the heating furnace 20 is arranged as a unit for each stroke of the conveyor 30 together with the upper fire burner section 21 and the lower fire burner section 22. The heating time can be set in units of one tact of the conveyor 30, and the heat power can be adjusted for each unit. Therefore, for example, when soft baking is required, a heating time and a heating power corresponding to the baking may be set.
For example, when the tact time is 30 seconds, the lower fire burner 22 is heated with medium heat for 2 minutes 30 seconds, then the upper fire burner 21 is heated with strong heat for 1 minute, and then the lid 13 is heated. When it is determined that it is preferable to heat the lower fire burner section 22 with low heat for 1 minute in a detached state, first, 5 units of the lower fire burner section 22 are set to medium heat in front of the lid outer portion 32, and then What is necessary is just to set two units of the upper fire burner part 21 to high heat power, and to set two units of the lower fire burner part 22 behind the lid outside 32 to low heat power. The individual foods that have been baked as described above are removed, and the hot plate 10 is placed on the conveyor 3.
By the value 0, the sheet is transferred to the empty feeding section 39, cooled to a predetermined temperature, and reaches the cleaning section 34 again. Accordingly, when the hot plate 10 reaches the cleaning section 34,
Is always constant, so that the next and subsequent processes do not accumulate heat up to the previous time, and a certain finish is guaranteed for the product. Although the above description has been made mainly with reference to the case of producing fried egg, for example, the procedure for producing oyakodon is almost the same. At this time, the oil supply unit 35 and the extension If the portion 36 is unnecessary, it can be removed. If there is any cooking material that needs to be stewed in advance, the cooking material is first charged in the filling portion 38, and The lower fire burner section 22 is also provided between 38 and the lid covering section 31 to perform cooking, and then the cooking material that does not need to be cooked in the second filling section 38B provided in front of the lid covering section 31 is formed. It may be input. As described above, according to the present invention, a hot plate body is provided with a fitting hole so that it can be exchanged into a food storage recess having a shape and capacity optimal for food to be manufactured. In this way, the food to be produced is given optimal heating, the lid and the water reservoir make the heating temperature on the front side appropriate, and the unitized heating furnace sets the appropriate heating amount The individual food production apparatus of the present invention is capable of cooling the hot plate after use by the air transport unit, thereby eliminating the accumulation of heat. This makes it possible to produce the food stably and continuously, thereby providing an excellent effect that it is possible to provide individual foods in large quantities and with uniform quality to markets that have been impossible in the past.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a plan view showing an embodiment of an individual food production apparatus according to the present invention. FIG. 2 is a plan view showing a main part of the same embodiment. FIG. 3 is a sectional view taken along the line AA in FIG. 2; FIG. 4 is a cross-sectional view showing one embodiment of the food storage recess of the same embodiment. FIG. 5 is a sectional view taken along the line BB of FIG. 1; FIG. 6 is a perspective view showing a conventional example. 1 Individual food production apparatus 10 Hot plate 11 Fitting hole 12 Water reservoir 13 Lid 14 Food storage recess 20 Heating furnace 21 Top burner 22 ... Lower burner section 30 ... Conveyer 38 ... Filling section 39 ... Punching section

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A47J 37/04 A47J 37/06

Claims (1)

(1) A hot plate including a plurality of food storage recesses for storing cooking ingredients and a water storage recess for generating heated steam and having a detachable lid. Body and
A heating furnace comprising an upper fire burner portion and a lower fire burner portion for heating the hot plate main body from upper and lower surfaces, and a conveyor for transferring the hot plate main body by stroke at a predetermined tact; Before the body
The food storage recess is fitted so that it can be exchanged and held.
A fitting hole portion is formed , and an upper fire burner portion and a lower fire burner portion of the heating furnace are provided as a unit for each stroke of the conveyor, and the lower fire burner portion is a food storage recess of the hot plate body. And the condensate recess is configured to be concentratedly heated, and the conveyor is provided with an empty feeding section for cooling the hot plate body between the end and the beginning of the cooking process. Food production equipment.