JP7093232B2 - Meat cooker - Google Patents

Description

The present invention relates to a cooking device for cooking meat such as steak, and more particularly to a meat cooking device for cooking without failure even by an unskilled cook in a restaurant or the like.

There are many different ways to cook steak, and cooks take pride in practicing their own cooking methods. A chef at a fine restaurant advises that the meat should be constantly moved to heat it evenly, that the surface of the meat should not be scratched so that the gravy does not come out, and that the surface condition should be observed. There is. However, there are some tips because he is a chef of a high-class restaurant, and it goes without saying that the quality of food depends on the ability of the chef.

Steaks are not only served in high-end restaurants, but there are also popular restaurants that serve steaks to a large number of customers in a short time at a reasonable price. In such a store, in order to heat the meat in a short time, the meat may be placed on an iron grill and heated from below with a charcoal fire of a lattice or the like. However, since the temperature of charcoal fire is not easy to control, the temperature changes greatly, and the temperature distribution is not uniform, the states of radiation, convection, and heat conduction also change from moment to moment. When using such a heat source, it is extremely difficult to control the degree of burning (rare, medium, well-done) in the meat.

In such stores, unskilled cooks may cook. Even in such a case, it must be possible to serve a large number of steaks in a short time without failing. In order to prevent even such a cook from failing in cooking, it is important to minimize the temperature fluctuation of the heat source of the cooking apparatus and to make the temperature distribution as uniform as possible.

For this reason, in some restaurants, the meat is placed on a plate made of lava, and the plate made of a single lava is uniformly heated to slowly heat the meat. Even in this case, it is still difficult to keep the temperature of the plate made of lava at a predetermined temperature by the conventional technique, and it takes time to cook, and it is difficult to provide a large amount of meat dishes.

According to Patent Document 1, when a stone plate is used, if a large amount of oil is emitted from the meat, the oil content stays on the surface of the stone plate and it is not possible to obtain a juicy baked product, or the stone plate is replaced for each customer. Cleaning work is not easy due to the need for cleaning, and moreover, grilled debris generated during grilled meat accumulation accumulates on a stone plate with a large area, and at the same time, grilled debris is deposited in the innumerable recesses on the stone plate surface when cooking is continued. In order to solve the problem that the stone is stuck and difficult to remove and the cleaning work is not easy, the storage tool for holding the stone block is supported by having an exhaust flow path above the burner stored in the inner box. A large number of stone blocks are stored in the storage tool, and the meat is heated by the infrared rays emitted by the stone block, at which time excess oil falls from the small stone block and the oil is stored in the deep dish-shaped storage tool. The stone block heating roaster is disclosed.

Also, to reduce cooking time, some restaurants place meat on a grill made of iron bars, which provides radiation from the charcoal fire below, air convection, and heat conduction from the heated grill. So, the meat is heated directly. In this case, a large number of lava pieces may be mixed in the charcoal fire. The lava pieces are for making the temperature of the charcoal fire of the heat source change with time and the spatial temperature distribution uniform. Even if lava pieces are mixed in the heat source in this way, the problem of temperature change and temperature uniformity still remains, so for an unskilled cook, the degree of burning in meat (especially thick meat) (especially thick meat) Rare, medium, and well-done) were not easy to adjust.

Japanese Unexamined Patent Publication No. 2001-149229

In a popular restaurant that serves steaks to a large number of customers in a short time at a reasonable price, even unskilled cooks may cook meat dishes as described above. In such a field, the conventional heating method may not finish the meat dish as intended by the cook due to the temporal fluctuation and spatial non-uniformity of the temperature.

It is important to heat the meat to be cooked in a uniform temperature environment in order to maintain a certain quality even for an unskilled cook. Therefore, the first object of the present invention is to provide a meat cooking apparatus in which the temperature of the environment for heating meat is as uniform and wide as possible.

In the case of a meat cooking device having a structure in which a liquid (oil, etc.) flows out when the meat is baked and stays above the burner, the heat of the burner may ignite the meat. The fire may change the temperature distribution and deviate from the designed uniform temperature distribution. When such a situation occurs, an unskilled cook may be overwhelmed by dealing with it and may not be able to cook the meat to the set quality. Therefore, another object of the present invention is to provide a cooking apparatus in which there is little concern about ignition of the liquid (oil, etc.) flowing out of the meat, and at the same time, maintenance is easy.

If you concentrate on cooking meat to the set quality, you may inadvertently touch the hot parts of the meat cooking device and get burned. Therefore, another object of the present invention is to provide a meat cooking device having a low temperature on the front surface of the device, which a cook tends to touch.

In order to solve the above-mentioned various problems, the present invention is the meat cooking apparatus according to the following [1] to [9].
[1] In a meat cooking apparatus provided with a burner having a gas blowing hole, a heat storage means for storing heat generated by the burner provided above the burner, and a meat placing member on which meat is placed.
Above the portion of the burner where the flame is located, a radiant member for being heated by the burner to generate radiant heat is provided.
A heat storage means support network for placing the heat storage means above the burner is provided.
Provided with a net closing plate that covers a part of the heat storage means support net, and
The heat storage means is placed on the heat storage means support net and the net closing plate, and
The meat mounting member is provided above the heat storage means.
Meat cooker.
[2] The meat cooking apparatus according to the above [1], wherein the net closing plate is a plate-like body that covers a portion of the heat storage means support net that becomes a high temperature portion.
[3] The meat cooking apparatus according to the above [1] or [2], wherein the net closing plate is a plate-like body having through holes at appropriate positions on the plate surface.
[4] The meat cooking apparatus according to any one of [1] to [3] above, wherein the net closing plate is a plate-like body having a downwardly bent piece in a part of the peripheral edge.
[5] The meat cooking apparatus according to any one of [1] to [4] above, wherein the net closing plate is a plate-like body formed to be wider toward the center.
[6] The radiation member is a metal rod arranged above the burner, the upper part is formed thin and the lower part is thick, and the liquid dripping from the heated meat is arranged so as not to fall on the burner. Any of the above [1] to [5], wherein a removable waste receiving container that receives and stores the liquid dripping from the heated meat is arranged below the burner. The meat cooking device described in Crab.
[7] Any of the above [1] to [6], wherein the heat storage means is a collection of metal pieces or rock pieces placed on the heat storage means support net so as not to overlap each other. The meat cooking device described in.
[8] The meat cooking apparatus according to any one of [1] to [7] above, wherein the meat placing member is a grid made of metal rods arranged with a gap.
[9] The front surface of the housing of the meat cooking apparatus is covered with a plate arranged so as to have a space with the outer wall of the housing that directly houses the burner, the radiant member, the heat storage means, and the like. The meat cooking apparatus according to any one of the above [1] to [8], which is characterized.

According to the meat cooking apparatus according to the present invention described above, it is possible to realize a meat cooking apparatus in which the temperature of the meat cooking area is fairly uniform and has a wide range, and even an unskilled cook can maintain a certain quality. You can easily cook the meat.

It is a conceptual sectional view which showed one Embodiment of the meat cooking apparatus which concerns on this invention. It is a figure which showed the internal part of the meat cooking apparatus shown in FIG. 1, (a) is the perspective view of the burner, (b) is the radiation member provided above the burner housed in the meat cooking apparatus. It is a perspective view. It is a top view of the heat storage means support net and the net closing plate of the meat cooking apparatus shown in FIG. 1, and a partially enlarged view thereof. It is a figure which conceptually showed the action and effect of a net closing plate. It is a perspective view which showed the other embodiment of the net closing plate. It is a conceptual perspective view of the state before the heat storage means support net is arranged in the meat cooking apparatus shown in FIG. 1, the net closing plate is placed on it, and the net closing plate is spread over it by the heat storage means. It is a conceptual perspective view of the state after the heat storage means support net is arranged in the meat cooking apparatus shown in FIG. 1, the net closing plate is placed on it, and the net closing plate is spread over it by the heat storage means. It is a perspective view of the meat cooking apparatus in the state which the meat placing member is attached in the meat cooking apparatus shown in FIG. (A) is an infrared photographic image showing the temperature distribution of the meat placing portion of the meat cooking apparatus without the net closing plate, and (b) is the meat mounting of the meat cooking apparatus according to the present invention provided with the net closing plate. It is an infrared photograph image which showed the temperature distribution of a place part.

Hereinafter, embodiments of the meat cooking apparatus according to the present invention will be described in detail with reference to the drawings.

As shown in FIG. 1, the meat cooking apparatus according to the present invention includes a burner 1 and a radiant member 2 for converting heat generated by the flame F of the burner 1 into heat radiation rays.
The burner 1 is composed of a linear pipe 1a provided with a gas outlet hole, and each burner 1 has two pipes 1a and 1a connected by a central pipe 1b as shown in FIG. 2A. Gas is supplied from a gas supply unit (not shown) to the gas supply port 1c connected to the central pipe 1b. Further, in this embodiment, each burner 1 has a "work" shape when the two pipes 1a and 1a and the central pipe 1b are viewed from above. The number of pipes constituting the burner 1 is not limited to the six pipes shown in FIG. 1, and can be formed by, for example, four or two pipes. Further, the shape of the pipe constituting the burner 1 is not limited to a linear shape, and may be another shape. FIG. 2B shows the burner 1 housed inside the housing 7 of the meat cooking apparatus.

The radiant member 2 is arranged directly above the burner 1 and parallel to them. The radiant member 2 has a structure in which a set of two main body radiant members 2a and 2a are connected to each other by an intermediate radiant member 2b at their central portions, and also has a "work" shape when viewed from above. That is, the burner 1 having a "work" shape when viewed from above is arranged so as to be covered with the radiation member 2 having a "work" shape when viewed from above. The radiant member 2 has a shape in which the upper width is narrow and the lower width is wide so that the liquid S dripping from the heated meat does not fall on the burner 1. For example, as shown in FIG. 1 or FIG. 2 (b), it is formed of a metal rod having a cross section formed in a "f" shape, for example, SUS304.

Further, the radiant member 2 is detachably locked to the radiant member locking portion 2c fixed to the inner wall of the cooking apparatus as shown in FIG. 2B. Since it is removable from the radiant member locking portion 2c, maintenance such as cleaning the inside of the meat cooking device such as the radiant member 2 and the burner 1 is easy. The radiation member 2 not only has a function of being heated by the heat of the burner 1 and radiating radiation rays in all directions to make the temperature distribution uniform, but also has a liquid S dripping from the heated meat as shown in FIG. It also has a function of not dropping on the burner 1.

As shown in FIG. 1, a heat storage means support net 4 and a net closing plate 5 for supporting the heat storage means 3 are arranged above the burner 1 and the radiant member 2. FIG. 3 is a top view of the heat storage means support net 4 and the net closing plate 5, and in the illustrated embodiment, the heat storage means support net 4 is composed of two nets 4a and 4a. In FIG. 3, the burner 1 is shown by a broken line below the heat storage means support net 4. The two net closing plates 5 and 5 are placed on the heat storage means support net 4 so as not to overlap the burner 1 in the central region of the heat storage means support net 4. As shown in FIG. 3, the lower burner 1 and the net closing plate 5 may partially overlap each other. The position of the net closing plate 5 is set to the portion of the heat storage means support net 4 which becomes a particularly high temperature portion by the burner 1 arranged below, and the net closing plate 5 on which the mesh of the heat storage means support net 4 at the portion is placed is placed. It closes the air and disperses the hot air to the left and right. By providing the net closing plate 5 having such an action on the heat storage means support net 4, the temperature distribution of the heat storage means support net 4 is fairly uniform and the range of the uniform temperature distribution is wide. Become.

When the burner 1 is composed of four pipes, the portion of the heat storage means support net 4 in the portion located above the intermediate portion of the set of two pipes is a particularly high temperature portion, so that the portion is one. The net closing plate 5 will be placed. FIG. 4 conceptually illustrates the action and effect of the net closing plate 5 in this case. When the net closing plate is not attached to the upper stage, the net closing plate 5 made of a rectangular plate-like body stores heat in the middle stage. When attached to the central region of the means support net 4, the lower stage has a through hole 5a near the center of the plate surface, and a net closing plate 5 made of a plate-like body formed wider toward the center is provided with the heat storage means support net 4. It is a figure which showed the case which attached to the central area of. The broken line in the figure indicates the burner 1. As shown in the figure on the right showing the temperature distribution in each case, when the net closing plate is not attached, an ultra-high temperature part appears near the center of the heat storage means support net and the area of the high temperature part where cooking is possible is narrow. It has become a thing. When a net closing plate made of a rectangular plate is attached, the increase in hot air in that portion is suppressed by the net closing plate, and the hot air is dispersed to the left and right of the net closing plate. The area of the high temperature part that can be cooked is expanded. When a net blocking plate made of a plate-like body having a through hole near the center of the plate surface and being formed wider near the center is attached, a part of hot air flows from the through hole formed near the center. In addition, the hot air is dispersed farther toward the center by the net closing plate formed wider near the center, and the ultra-high temperature portion disappears and the region of the high temperature portion where cooking is possible becomes wider. As described above, the net closing plate 5 serves to disperse the hot air heated by the burner 1, and the width of the net closing plate can be changed, the shape can be changed as described above, or the net can be penetrated through the plate surface. By making holes, it is possible to realize a temperature distribution that is easier for the user to use. Further, as shown in FIG. 5, a plate-like body having a downwardly bent piece 5b on a part of the peripheral edge of the net closing plate 5 may be formed. In this case, the hot air is blocked by the bent piece 5b, the flow of the hot air in that direction can be restricted, and the strength of the net closing plate is improved by forming the bent piece 5b. Can be done.

As shown in FIGS. 6 and 7, the heat storage means 3 is placed on the heat storage means support net 4 and the net closing plate 5. The heat storage means 3 is a metal piece or a rock piece, preferably a lava piece. Further, as shown in FIG. 1, the heat storage means 3 are arranged in layers so as not to overlap each other, and are evenly arranged on the heat storage means support net 4 and the net closing plate 5. As a result, the lower surfaces of all the metal pieces or rock pieces of the heat storage means 3 come into contact with the heat storage means support net 4 and the net closing plate 5, and are heated evenly. Since the metal pieces or rock pieces, which are the heat storage means 3, are heated evenly and the temperature rises, radiant rays including infrared rays are evenly emitted from their surfaces. Further, since the temperature changes slowly with time due to the heat capacity of the metal piece or the rock piece, the cooking temperature does not change suddenly and cooking becomes easy.

The heat storage means 3 arranged as shown in FIGS. 6 and 7 are generated by heat convection heating directly heated by the combustion gas of the burner 1 and contact with the heated heat storage means support net 4 and the net closing plate 5. It is heated by heat conduction heating. Due to the action of the net closing plate 5, the temperature distribution on the heat storage means support net 4 and the net closing plate 5 is considerably uniform as described above, so that the heat storage means 3 also has a uniform temperature.

After arranging the heat storage means 3 as shown in FIG. 7, the meat placing member 6 is mounted on the upper surface of the meat cooking device as shown in FIG. The wall mounting member 6 is preferably formed of a metal having a high thermal conductivity, such as aluminum, copper, and iron, in order to make the temperature distribution uniform. Further, the shape of the wall mounting member 6 is preferably formed as a grid composed of metal rods arranged in parallel as conceptually shown in FIG. 8 from the viewpoint of uniform temperature distribution and thermal efficiency. ..

The meat mounting member 6 is heated by thermal convection heating, which is directly heated by the combustion gas of the burner 1, and by contact with the heated heat storage means support net 4 and the net closing plate 5, and the temperature distribution is fairly uniform. It is heated by heat radiation from the heat storage means 3. As a result, the temperature distribution of the meat placing member 6 becomes uniform, and the meat N placed on the meat placing member 6 and cooked is uniformly heated. At the same time, since the temperature change of the heat storage means 3 is small, the radiant heat does not fluctuate and the meat N is heated to be constant in time.

A part of the liquid S such as gravy from the heated meat N is burned by the heated heat storage means 3 below, but the unburned liquid S and other dregs fall further downward. As described above, the dropped liquid S or the like is prevented from falling onto the burner 1 by the radiation member 2, and is collected in the residue receiver 11 (FIG. 1) provided below the burner 1. The scrap receiver 11 is detachably attached to the lower part of the device, and the scrap is taken out before starting work. Since it is difficult to move a waste container 11 containing a liquid in a wide and flat container, it is preferable to have a structure of an aggregate of small containers 11a and 11a divided into two or more because it is easy to handle.

If the cook inadvertently touches the hot part of the meat cooker, he may get burned. Therefore, it is necessary to always pay attention to the high temperature part, but this causes a problem that cooking tends to be neglected. In the present invention, as shown in FIG. 8, the front surface of the housing 7 for accommodating the burner 1 and the heat storage means 3 of the meat cooking apparatus is arranged with a space 8a between the outer wall of the housing 7 and the front surface of the housing 7. It is covered with a heat shield plate 8. Further, in the embodiment of FIG. 8, the cocks 9 for operating the apparatus are arranged in the lower part of the front surface of the housing 7.

Since the meat cooking apparatus according to the present invention has the above-mentioned configuration, the temperature of the meat placing member 6 is spatially fairly uniform and there is little temporal fluctuation, the valve is finely adjusted to provide the burner 1. There is no need to control the temperature. As a result, it is also possible to adopt a three-stage valve that sets the thermal power to "high heat", "medium heat", and "low heat". In this case, start up on high heat and cook on medium heat after the start-up. And in the idle time, the effect of energy saving can be obtained by setting the heat to low. In order to prevent accidents caused by the extinction of gas, it is necessary to have safety measures such as arranging thermocouples appropriately in the meat cooking device and automatically stopping the gas when the gas extinguishes.

When the above-mentioned thermal power adjustment is a three-stage type, it becomes easy to make the cooking manual, and there is an effect that an inexperienced cook can be hired. In the meat cooking apparatus according to the present invention, the temperature of the heat storage means 3 is made uniform and constant, the heat radiation from the heat storage means 3 is made constant, and the temperature of the atmosphere around the meat N is made constant. The heating conditions due to heat conduction from 6 are constant, and the heating conditions due to convection are also constant. As a result, if the type, size, and shape of the meat are the same, the internal temperature of the meat changes almost every time. Therefore, by creating a manual of the required heating time for each type, size, shape, and finish of the meat, it is possible to quickly bake the meat as requested by the customer no matter who cooks it. can. As already mentioned, the manual does not have to be in paper format and can be realized as program data in an embedded microcomputer.

For example, the time it takes for the interior to become rare, medium, and well-done is the same each time. Therefore, for each combination of meat thickness (for example, 15 mm, 20 mm ...) and meat weight (for example, 150 g, 200 g ...), a table of time for the inside to become rare, medium, and well-done is prepared in advance. It means that it can be created. By using this table, meat N can be cooked in the same manner regardless of whether the cook is a skilled cook or an unskilled cook.

FIG. 9A is an infrared photographic image showing the temperature distribution of the meat mounting member 6 of the meat cooking apparatus without the above-mentioned net closing plate 5, and FIG. 9B is the present invention provided with the net closing plate 5. It is an infrared photograph image which shows the temperature distribution of the meat placing member 6 of the said meat cooking apparatus. As can be seen from FIG. 9A, when there is no net blocking plate, there is a remarkable high temperature part (black-painted part in the figure) in the center, and the range of the high temperature part (cooking area A) where meat can be cooked. Is also narrow. On the other hand, when the net closing plate 5 is present, as can be seen from (b), the high temperature portion (cooking area A) is elongated and exhibits a substantially elliptical temperature distribution as a whole. This indicates that the temperature of the meat placing member 6 of the meat cooking apparatus according to the present invention is uniform as compared with the case where the net closing plate 5 is not provided.

Further, in one embodiment of the meat cooking apparatus provided with the net closing plate 5, in the case of gas consumption (24 to 36 kW), the temperature of the cooking area A on the cooking surface becomes 390 ° C. or higher in 15 to 20 minutes on high heat. rice field. High heat was used only at the start. At medium heat, the temperature is maintained at 300 to 340 ° C. The temperature was maintained at 260 to 290 ° C. on low heat (in the case of LPG).

On the other hand, when the heat shield plate 8 was not provided, the temperatures of the upper part, the middle part, and the lower part of the front surface of the meat cooking apparatus of the same type were "100 to 200 ° C", "70 to 80 ° C", and "50 to 60 ° C", respectively. However, the temperatures at the corresponding positions when the heat shield plate 8 was provided were as low as "50 to 70 ° C.", "50 to 60 ° C.", and "40 to 50 ° C.", respectively.

If Japanese lava pieces are used as the heat storage means 3, the cause has not been clarified yet, but it is evaluated that a lot of far infrared rays are generated, the contents of the meat are "juicy", and the surface is "crispy". There was a cook to do.

Although the meat cooking apparatus according to the present invention has been described in detail above, the object of application of the present invention is not limited to the one illustrated in the drawings, and it is possible to implement the apparatus as another form of the apparatus with the same technical idea. Needless to say.

The meat cooking apparatus according to the present invention can be suitably used as a meat cooking apparatus in a restaurant industry, particularly a franchise chain store, for the purpose of providing a customer's favorite amount of meat dishes at a low price.

1 Burner 1a Pipe 1b Central pipe 1c Gas supply port 2 Radiation member 2a Main body radiation member 2b Intermediate radiation member 2c Radiation member locking member 3 Heat storage means 4 Heat storage means support net 4a Net 5 Net closing plate 5a Through hole 5b Folded piece 6 Meat mounting member 7 Housing 8 Heat shield plate 9 Cock 11 Waste receiving container A Cooking area F Flame
S liquid N meat

Claims (9)

In a meat cooking apparatus provided with a burner having a gas blowing hole, a heat storage means for storing heat generated by the burner provided above the burner, and a meat placing member on which meat is placed.
Above the portion of the burner where the flame is located, a radiant member for being heated by the burner to generate radiant heat is provided.
A heat storage means support network for placing the heat storage means above the burner is provided.
Provided with a net closing plate that covers a part of the heat storage means support net, and
The heat storage means is placed on the heat storage means support net and the net closing plate, and
The meat mounting member is provided above the heat storage means.
Meat cooker. The meat cooking apparatus according to claim 1, wherein the net closing plate is a plate-like body that covers a portion of the heat storage means support net that serves as a high temperature portion. The meat cooking apparatus according to claim 1 or 2, wherein the net closing plate is a plate-like body having through holes at appropriate positions on the plate surface. The meat cooking apparatus according to any one of claims 1 to 3, wherein the net closing plate is a plate-like body having a downwardly bent piece at a part of the peripheral edge. The meat cooking apparatus according to any one of claims 1 to 4, wherein the net closing plate is a plate-like body formed to be wider toward the center. The radiation member is a metal rod arranged above the burner, the upper part is thin and the lower part is thick, and the liquid dripping from the heated meat is arranged so as not to fall on the burner. The meat cooking according to any one of claims 1 to 5, wherein a removable waste receiving container that receives and stores the liquid dripping from the heated meat is arranged below the burner. Device. The meat cooking apparatus according to any one of claims 1 to 6, wherein the heat storage means is a collection of metal pieces or rock pieces placed on the heat storage means support net so as not to overlap each other. .. The meat cooking apparatus according to any one of claims 1 to 7, wherein the meat placing member is a grill made of a metal rod arranged with a gap. The front portion of the housing of the meat cooking apparatus is covered with a plate arranged so as to have a space from the outer wall of the housing for directly storing the burner, the radiant member, the heat storage means, and the like. , The meat cooking apparatus according to any one of claims 1 to 8.

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