JP4436264B2 - Cooking equipment vacuum cleaner - Google Patents

Description

  The present invention relates to a cleaning tool for a cooking device for cleaning a spout pipe provided in a cooking device for thawing and cooking a frozen or refrigerated food material.

  As a cooking device for thawing and cooking a frozen or refrigerated food material, there is a commercial noodle device for boiling frozen or refrigerated noodles. Such crab noodle devices generally include a hot water tank that can store a predetermined amount of water, a water supply means that can supply water into the hot water tank, and a heating means for heating and boiling the water in the hot water tank. In order to hold the tebo containing noodles, a tebo backing plate having, for example, six round holes was provided in the upper part of the hot water tank.

  In the above noodle device, frozen or refrigerated ingredients (frozen or refrigerated noodles) were introduced into boiling water, but immediately after the addition, the hot water temperature around the ingredients dropped to 100 ° C or less. It turned out that it became the temperature just before boiling. This indicates that the cooking of the ingredients is sufficiently possible even with hot water at 100 ° C. or lower, and it is not always necessary to maintain the hot water temperature at 100 ° C. as long as predetermined conditions such as the action of unraveling the noodles are satisfied. It is shown that.

  Therefore, the applicant of the present invention examined thawing cooking of frozen or refrigerated ingredients at a hot water temperature just before boiling, but in that case, there are almost no bubbles rising toward the input noodles. There was a possibility that the noodles could not be fully unraveled. In addition, since there are no bubbles rising toward the food, there is not much convection between the hot water around the input food (not limited to noodles) and the hot water of other parts, and the temperature of the hot water around the food There was a possibility that the reduction would be significant and sufficient thawing cooking could not be performed in a short time.

  On the other hand, many of the ingredients put into the hot water bath are frozen or refrigerated on the premise that they are thawed with hot water in which bubbles are generated, and good thaw cooking cannot be performed under conditions where there are no bubbles. There are also things. For example, frozen or refrigerated noodles are processed so that bubbles can be quickly unwound by being ejected from below, and there is a risk that reliable and uniform thawing cooking cannot be performed without the ejection of such bubbles.

In view of the above circumstances, for example, as disclosed in Patent Document 1, the present applicant provides a control means for the heating means for maintaining the hot water in the hot water bath at a temperature immediately before boiling, and the ingredients in the hot water bath A cooking device (boiled noodle device) equipped with an ejection pipe for ejecting heated air toward the position where the slag is to be introduced has been proposed. According to such a cooking device, the cooking conditions can be made uniform while suppressing the consumption of heating energy and water, and at the same time, bubbles can be ejected to the food without boiling the hot water in the hot water tank. it can.
JP 2004-202219 A

  However, the above-described cooking apparatus has the following problems. That is, starch and submerged water (glue for maintaining the shape of the ingredients) flows out from the ingredients to be cooked into the hot water in the hot water tank, leading to an ejection pipe for ejecting air from the ingredients, and an air outlet There is a risk that problems such as clogging may occur. In order to avoid such problems, it is necessary to clean the jet pipe and remove the solid matter clogged up at the jet outlet (solidified spilled components, etc.). After discharging the hot water, it is necessary to remove the clogging of the jet outlet with a sharp tool or the like, which has been a cause of deterioration in the efficiency of cooking work.

  The present invention has been made in view of such circumstances, and can clean the spout of the spout pipe while cooking, and can also improve the efficiency of cooking work. Is to provide.

  The invention according to claim 1 is capable of containing a predetermined amount of water and is provided on the bottom side in the hot water tank capable of charging frozen or refrigerated food, and heats the water in the hot water tank. A heating means for performing, a control means for controlling the heating means to maintain the hot water in the hot water bath at a temperature immediately before boiling, and a position below the position where the food in the hot water bath is to be charged, An ejection pipe that has an ejection opening that opens toward a position where the food is to be introduced, and that is capable of ejecting heated air introduced from one end toward the food from the ejection opening, and the ejection pipe In the cooking device cleaning tool for cleaning the jet pipe of the cooking device provided with an air pump capable of supplying air to one end, the dimension from the base end to the tip is at least from the surface of the hot water in the hot water bath. It is formed larger than the dimension up to the position where the pipe for placement is provided, and at its tip side, a contact part that can come into contact with the side surface of the ejection pipe, The insertion part which can be penetrated by the said jet nozzle is formed.

  According to a second aspect of the present invention, in the cleaning tool of the cooking device according to the first aspect, the abutting portion is formed at the distal end extending substantially linearly from the base end to the distal end, and the insertion portion Is characterized in that it extends downward and hangs down to the tip side.

  According to a third aspect of the present invention, in the cleaning tool for a cooking apparatus according to the first or second aspect, the ejection pipe is formed by forming a recess around the ejection port, and guided by the recess. The insertion portion may be inserted into the ejection port.

  According to the first aspect of the present invention, if the worker holds the proximal end side and moves the contact portion along the side surface while contacting the side surface of the ejection pipe, the insertion portion is inserted into the ejection port. Therefore, it is possible to remove the solid matter or the like clogged in the ejection port. Therefore, the spout of the spout pipe can be cleaned even during cooking, and the efficiency of the cooking operation can be improved.

  According to the second aspect of the present invention, the contact portion is formed at the distal end extending substantially linearly from the proximal end to the distal end, and the insertion portion extends sideways and hangs down toward the distal end side. Therefore, the structure of the cleaning tool of the cooking apparatus can be greatly simplified.

  According to the invention of claim 3, since the ejection pipe is formed with a recess around the ejection port, and the insertion portion can be inserted into the ejection port by being guided by the recess, the ejection can be performed more smoothly and accurately. The clogging of the outlet can be removed.

Hereinafter, embodiments of the present invention will be specifically described with reference to the drawings.
The cooking apparatus to which the cleaning tool according to the present embodiment is applied includes a bowl noodle apparatus that is installed in a kitchen and is used to defrost and cook noodles that have been boiled in advance at a factory or the like, as shown in FIG. In addition, the noodle device main body 1, the smoke exhausting part 2 protruding upward from the back side of the noodle device main body 1, the operation unit 3 provided on the front side of the noodle device main body 1, and the noodles The appearance is configured by the cooking unit 4 provided in the upper part of the apparatus main body 1.

  The crab noodle device main body 1 is provided with leg portions 1a at the four corners of the bottom surface, and is composed of a substantially box-shaped member that can stand on the floor surface. Inside the main body 1 of the rice bran noodle 1, a hot water bath 5 constituting the cooking unit 4, a burner 6 and a heater pipe 7 as heating means, a control means 8 and the like are disposed (see FIGS. 3 and 4). ), An opening / closing door 1b is formed on the front surface to facilitate maintenance of these internal components.

  As shown in FIG. 3, the smoke exhausting part 2 communicates with the combustion chamber 10 and the heater pipe 7 of the burner 6 and opens upward, and exhausts hot air or smoke generated in the burner 6 to the outside. Is. That is, the air heated by the burner 6 reaches the heater pipe 7 from the combustion chamber 10 and heats the water in the hot water tank 5 with the heat, and then is discharged from the smoke exhaust section 2.

  The operation unit 3 mainly includes an operation panel 3a for operating ignition, extinguishing and temperature setting of the burner 6, and an operation knob 3b for operating water supply into the hot water tank 5. When the operation knob 3b is rotated, a water supply cock (not shown) is opened, and tap water is supplied from a water supply pipe 9 (see FIG. 1) led to the inside of the rice noodle device.

  The cooking unit 4 is a part where frozen noodles can be poured into hot water and thawed and cooked. The hot water tank 5 is fitted into the opening of the bowl noodle device main body 1 opened upward, and on the opposite edge thereof. A plate material 12 for preventing the splashing of hot water is provided. The hot water bath 5 can store a predetermined amount of water and can be used for charging frozen noodles as food. Inside, a hot water receiving plate 11, a heater pipe 7, an ejection pipe 14 and an introduction pipe 15 are provided. Etc. are arranged.

  As shown in FIG. 3, the tebo receiving plate 11 is composed of a flat plate member that is installed so as to cover the hot water tank 5, and six round holes 11a into which a tebo T for holding frozen noodles can be fitted. (See FIG. 2) is formed. When the TEBO T is fitted in the round hole 11a, the frozen noodles R are set to be immersed in the hot water in the hot water bath 5 and can be thawed as shown in FIG.

  Three heater pipes 7 are provided side by side along the bottom side in the hot water tank 5, and a plurality of fins 7 a are formed inside each of the heater pipes 7. The base end side of the heater pipe 7 is connected to the combustion chamber 10 of the burner 6 as described above, and the process in which the air in the combustion chamber 10 heated by the burner 6 passes through the heater pipe 7. The water in the hot water tank 5 can be heated via the fins 7a. The burner 6 and the heater pipe 7 constitute the heating means of the present invention.

  Further, a control means 8 composed of a microcomputer or the like is disposed in the rice noodle device main body 1, and as shown in FIG. 5, the control means 8 and the burner 6 are electrically connected. The control means 8 is also electrically connected to the detection means 13 disposed in the hot water tank 5. The detection means 13 is composed of a temperature sensor for detecting the temperature of hot water in the hot water tank 5, and the detected value can be transmitted to the control means 8 as an electrical signal.

  The control means 8 is for controlling the burner 6 so as to maintain the hot water in the hot water tank 5 at a temperature just before boiling. The control means 8 controls to turn on / off the burner 6 according to the temperature detected by the detection means 13. Control means 8a is provided. That is, when the hot water in the hot water bath 5 falls from a predetermined temperature just before boiling, the burner 6 is turned on (ignition) via the drive control means 8a, and the hot water in the hot water bath 5 rises from the predetermined temperature just before boiling. The burner 6 is turned off (fire extinguishing) via the drive control means 8a.

  The temperature of the hot water in the hot water tank 5 is preferably controlled by the control means 8 so as to be maintained at approximately 96 ° C. over the thawing cooking time and the standby time. That is, since the hot water temperature is set to 96 ° C. immediately before boiling during the thawing cooking time as well as the standby time during which thawing cooking is not performed, sufficient thawing cooking can be performed while avoiding problems due to boiling. . In addition, as long as it is the temperature just before the boiling in the range which does not have trouble in thawing cooking, it is not limited to 96 degreeC, You may make it keep hot water temperature in the cooker's arbitrary temperature ranges.

  More specifically, since evaporation of water due to boiling can be avoided, water supply into the hot water bath 5 can be greatly reduced, heating energy and water consumption can be suppressed, and water evaporation can be performed. It can be avoided that impurities precipitate in the hot water bath 5 due to the above, and the deposit adheres to the outer peripheral surface of the heater pipe 7, and the heating efficiency can be further improved. Moreover, deterioration of the cooking environment due to evaporation of moisture can be avoided.

  As shown in FIG. 6, the ejection pipe 14 is formed of a tubular member extending from one end 14 c to the other end 14 d that is bent and formed in a substantially U shape in plan view. Six spouts 14a are formed at a position below the round hole 11a in the receiving plate 11. The jet pipe 14 is configured to jet the heated air toward the position where the frozen noodle R is to be put in the hot water bath 5.

  More specifically, one end 14 c of the ejection pipe 14 is connected to the introduction pipe 15 via the connection pipe 16, and the introduction pipe 15 is connected to the air pump P through the smoke exhaust section 2. Therefore, the air at the ambient temperature supplied from the air pump P is heated by the heat of the smoke flowing in the smoke exhausting section 2 in the process of passing through the introduction pipe 15 and injected through the ejection pipe 14. It is spouted toward the frozen noodles R from the outlet 14a.

  Therefore, it is possible to make the cooking conditions uniform while suppressing consumption of heating energy and water, and in addition to being able to jet bubbles to the food without boiling the hot water in the hot water bath 5, it is blown out. Since the air is heated, it is possible to avoid the temperature of hot water in the hot water bath 5, particularly hot water around the frozen noodles R, from being significantly lowered. Further, since no separate means for heating the air is required, the apparatus configuration can be simplified and the number of parts can be eliminated to reduce the manufacturing cost. In addition, since no separate means for heating the air is required, consumption of heating energy as a whole apparatus can be further suppressed.

  The introduction pipe 15 is formed by forming a portion (a portion at the highest position) at a position higher than the water level of the hot water bath 5 in a coil shape. That is, the introduction pipe 15 rises from the end connected to the air pump P, extends while being formed in a coil shape over the width direction of the noodle device main body 1 at the highest portion, and hangs down to the connection pipe 16. Configured. With such a configuration, the heat of the flue gas flowing in the smoke exhaust section 2 can be efficiently transmitted to the air in the introduction pipe 15, so that the air ejected from the ejection port 14a of the ejection pipe 14 is reliably maintained at a high temperature. In addition, the introduction pipe 15 can be easily manufactured as compared with the case where fins or the like are formed. Therefore, it can suppress that the manufacturing cost of the whole apparatus increases.

  Further, as shown in FIG. 7, the spout 14 a has a recess 14 b formed in the periphery thereof, and is opened at the approximate center of the recess 14 b, so that the air blown into the frozen noodles is lumped ( In the same figure, a lump of air such as a two-dot chain line) can be used, and frozen noodles can be thawed and cooked more effectively. That is, when there is no such recess 14b and the spout 14a is merely open, the supplied air only rises linearly in the hot water tank 5, but has the recess 14b as in this embodiment. As a result, thawing cooking can be performed more effectively by using the air blown to the frozen noodles as a lump.

  Here, the cleaning tool of the cooking apparatus in the present embodiment is for cleaning the jet pipe 14, and specifically, as shown in FIG. 8, substantially straight from the proximal end 17a to the distal end 17b. And a member fixed to the side surface of the rod-shaped member and having an insertion portion 19. Specifically, the cleaning tool 17 of the present cooking apparatus is bent and formed on the distal end 17b side of the rod-shaped member whose base end 17a is curled, so as to hang down to the distal end 17b side of the rod-shaped member while extending sideways. The separated member is fixed by welding or the like, and the distal end side of the separate member is used as the insertion portion 19.

  As shown in FIG. 9, the abutting portion 18 is a portion that can abut on the side surface of the ejection pipe 14. As shown in FIG. 11, the abutting portion 18 abuts on the side surface of the ejection pipe 14. In the state, the longitudinal dimension of the entire cleaning tool 17 is set so that the base end 17a is positioned above the water surface H of the hot water in the hot water bath 5. That is, the dimension from the base end 17a to the front end 17b of the cleaning tool 17 is set to be larger than the dimension from the surface H of the hot water in the hot water tank 5 to the position where the ejection pipe 14 is disposed.

  The insertion portion 19 is set to have an outer diameter smaller than the inner diameter of the ejection port 14a of the ejection pipe 14, and the contact portion 18 is in contact with the side surface of the ejection pipe 14 as shown in FIG. It can be inserted into the spout 14a. Therefore, as shown by the arrow in FIG. 9, if the cleaning tool 17 is moved along the ejection pipe 14 while the abutment section 18 is in contact with the side surface of the ejection pipe 14, the insertion section 19 is moved into the recess 14b. It is guided and moved in the direction of the arrow in FIG. 10, and is inserted through the spout 14a.

Next, the usage method of the cleaning tool 17 of this cooking device is demonstrated.
After a predetermined number of times of cooking to clean the ejection pipe 14 is completed, the tebo T and the tebo receiving plate 11 are removed from the hot water tank 5 and the proximal end 17b side of the cleaning tool 17 is gripped while the distal end 17b side is held in the hot water tank. Soak in the hot water in 5 Then, when the contact portion 18 is brought into contact with the side surface of the ejection pipe 14 and moved in the extending direction of the ejection pipe 14 in that state, the insertion portion 19 extends along the top portion of the ejection pipe 14. Will move.

  At this time, the operator needs to move the cleaning tool 17 by pressing the proximal end side 17a slightly downward. As a result, when the insertion portion 19 reaches the recess 14b, the worker moves along the profile surface (that is, , And moves in the direction of the arrow shown in FIG. In this way, when the insertion portion 19 is inserted into the spout 14a, solids and the like clogged in the spout 14a (for example, starch or submerged liquid that has flowed out of the frozen noodle R into the hot water, etc.) are removed. Therefore, the spout pipe 14 can be cleaned with hot water in the hot water bath 5 such as between cooking.

  After removing the clogging of one jet port 14a as described above, the cleaning tool 17 is lifted upward, the insertion portion 19 is extracted from the jet port 14a, and the contact portion 18 is again brought into contact with the side surface of the jet pipe 14. In the state, it is moved along the extending direction of the ejection pipe 14. Thus, after the clogging of the plurality of jet nozzles 14a is sequentially removed and the cleaning is completed, the cleaning tool 17 is removed from the hot water bath 5 and the tebo T and the tebo receiving plate 11 are attached to the hot water tub 5, so that the next cooking is smoothly performed. Can be done.

  According to the above embodiment, the spout pipe 14 can be cleaned while there is hot water in the hot water bath 5 such as between cooking, compared with the one that needs to discharge the hot water in the hot water bath 5, The efficiency of cooking work can be improved. In addition, a contact portion 18 is formed on the distal end 17b extending substantially linearly from the base end 17a to the distal end 17b, and the insertion portion 19 extends sideways and hangs down toward the distal end 17b. Therefore, the structure of the cleaning tool 17 of the cooking device can be greatly simplified.

  Further, the ejection pipe 14 to which the cleaning tool 17 of the present embodiment is applied has a recess 14b formed around the ejection port 14a, and the insertion portion 19 is guided by the recess 14b. Since it can be inserted into 14a, the clogging of the ejection port can be removed more smoothly and accurately. Of course, according to the present embodiment, it is possible to clean the ejection pipe 14 in which the concave portion 14b is not formed around the ejection port 14a.

  Although the present embodiment has been described above, the present invention is not limited to this. For example, a rod-shaped member in which the contact portion 18 is formed and another member in which the insertion portion 19 is formed are integrally formed. Alternatively, the contact portion 18 may be formed by bending the tip 17b side of the rod-shaped member. Furthermore, the cleaning tool 17 according to the present embodiment is easy to be hooked on a convex portion (for example, a nail hitting the wall surface) formed on the wall surface by curling the base end 17a side. Good.

  In addition to the frozen noodles, the refrigerated noodles (obtained by refrigeration of the noodles previously boiled at the factory, etc.) may be used as the ingredients to be put into the water bath 5 in the applied cooking apparatus. It is good also as what defrosts and cooks the refrigerated foodstuff. However, when the noodles that are frozen or refrigerated are used as the ingredients to be put into the hot water tank, the effect of unraveling by blowing out air can be fully enjoyed, and more thorough cooking can be performed.

  A dimension from the base end to the tip is formed at least larger than the dimension from the surface of the hot water in the hot water tank to the position where the ejection pipe is disposed, and at the tip, a contact portion capable of contacting the side surface of the jet pipe As long as the cleaning tool of the cooking device is formed with an insertion part that can be inserted into the ejection port in a state in which the corresponding contact part is in contact with the side surface of the ejection pipe, a different appearance shape or other functions are added. It can also be applied to other things.

The whole perspective view showing the cooking device with which the cleaning tool of the cooking device concerning the embodiment of the present invention is applied. Top view of the cooking device with the tebo backing plate removed Schematic cross section showing the cooking device (longitudinal section) Schematic cross section showing the cooking device (cross section in the transverse direction) The block diagram which shows the structure for the hot water temperature control in the cooking apparatus A top view and a back view showing a jet pipe in the cooking apparatus VII-VII line sectional view in FIG. The side view and front view which show the cleaning tool of the cooking device which concerns on embodiment of this invention Sectional schematic diagram and side view showing a state in which the contact portion and the insertion portion of the cleaning tool are in contact with the side surface and the top portion of the ejection pipe Sectional schematic diagram and side view showing a state in which the contact portion of the cleaning tool is in contact with the side surface of the ejection pipe and the insertion portion is inserted into the ejection port Schematic cross-sectional view showing a state in which the cleaning tool is inserted into the hot water tank of the cooking device

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Salmon noodle apparatus main body 2 Smoke exhaust part 3 Operation part 4 Cooking part 5 Hot water tank 6 Burner (heating means)
7 Heater pipe (heating means)
DESCRIPTION OF SYMBOLS 8 Control means 9 Supply pipe 10 Combustion chamber 11 Tevo receiving plate 12 Plate material 13 Detection means 14 Injection pipe 14a Outlet 14c One end 14d Other end 15 Introduction pipe 16 Connection pipe 17 Cleaning tool 17a Base end 17b End 18 Contact part 19 Insertion Part

Claims (3)

A hot water bath capable of containing a predetermined amount of water and capable of feeding frozen or refrigerated ingredients;
A heating means disposed on the bottom side in the hot water bath for heating the water in the hot water bath;
Control means for controlling the heating means to maintain the hot water in the hot water bath at a temperature just before boiling;
The hot water tank is provided below the position where the food is to be charged and has a spout opening toward the position where the food is to be charged, and the heated air introduced from one end is supplied to the spout. An ejection pipe that can be ejected from
An air pump capable of supplying air to one end of the ejection pipe;
In the cooking device cleaning tool for cleaning the jet pipe of the cooking device comprising:
A dimension from the base end to the tip is formed to be at least larger than a dimension from the water surface of the hot water in the hot water tank to the position where the ejection pipe is disposed, and the distal end side of the dimension can contact the side surface of the ejection pipe. A cleaning tool for a cooking apparatus, comprising: a contact portion; and an insertion portion that can be inserted into the ejection port in a state where the corresponding contact portion is in contact with a side surface of the ejection pipe.   The abutting portion is formed at the distal end extending substantially linearly from the base end to the distal end, and the insertion portion extends laterally and hangs down toward the distal end side. The cleaning tool of the cooking apparatus according to claim 1.   The cooking pipe according to claim 1 or 2, wherein the ejection pipe has a recess formed around the ejection port, and the insertion portion can be inserted into the ejection port by being guided by the recess. Equipment cleaning tool.

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