JP7325388B2 - Continuous heat cooking device - Google Patents

Description

TECHNICAL FIELD The present invention relates to a continuous heat cooking apparatus that sequentially transports and heats a plurality of cooking pots to heat and cook a large amount of cooking ingredients.

As a technique for heating and cooking cooking ingredients, a cooking pot containing cooking ingredients is conveyed in a certain direction, and the cooking pot (cooking ingredients) is heated by a heat source arranged along the conveying direction of the cooking pot. be. With this technology, it is possible to cook a large amount of cooking ingredients by continuously transporting a large number of cooking pots.

For example, Patent Document 1 discloses a technique of transporting a plurality of cooking pots each containing cooking ingredients in a certain direction, and heating the transported plurality of cooking pots with a plurality of heat sources arranged along the conveying direction. is described.

JP-A-9-140577

According to the technique of Patent Document 1 described above, since a plurality of cooking pots are conveyed while being heated, a large amount of ingredients can be cooked in a short time, but all the cooking pots are heated under the same conditions. , If the conditions of the cooking ingredients in each cooking pot, such as the amount of cooking ingredients and the amount of water, differ from each other, all the ingredients in the cooking pot cannot be cooked properly, and excessive heating will occur. There was a risk that the cooking ingredients would be burnt due to the occurrence, or that the cooking ingredients would be left raw due to insufficient heating.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to solve the above-described problems of the prior art, and to provide a continuous heating cooking apparatus capable of properly heating all the cooking pots and properly cooking the ingredients inside. is to provide

According to the present invention, a continuous heating cooking apparatus includes a plurality of cooking pots, a support guide means for arranging the plurality of cooking pots along the conveying direction and receiving both sides of each of the cooking pots to guide them in the conveying direction; Conveying means for sequentially and intermittently conveying the plurality of cooking pots guided by the supporting and guiding means in the conveying direction; and a plurality of heat sources arranged along the conveying direction and arranged below the plurality of cooking pots. , an advance/retreat mechanism that brings the plurality of heat sources closer to or away from the plurality of cooking pots, and supports the cooking pot that is heated by the heat source positioned at the final end of the plurality of heat sources on the downstream side in the conveying direction. A lift mechanism that lifts upward from the guide means, a temperature detection means that detects the temperature of the bottom surface of the cooking pot heated by the heat source located at the final end on the downstream side, and a temperature detection means that detects the temperature of the bottom surface of the cooking pot at a predetermined temperature. and control means for controlling the lift mechanism so as to lift the cooking pot upward when the above is detected.

A lift mechanism is provided for lifting the cooking pot heated by the heat source located at the final end on the downstream side in the conveying direction from the support guide means and thus away from the heat source, and the bottom surface temperature of the cooking pot is detected by the temperature detecting means. A lift mechanism is controlled to lift the cooking pot upward when it is detected that the temperature has exceeded a predetermined temperature. For this reason, it is possible to prevent a portion of the cooking pot from being overheated, and there is no chance of scorching of the cooking ingredients inside. If the degree of heating is set so that the plurality of cooking pots to be conveyed are heated slightly excessively by heating from the plurality of heating sources, all the cooking pots can be heated without being insufficiently heated. Properly heated and able to properly cook the ingredients inside.

It is preferable to further include a cooling fan for cooling the temperature detecting means.

Preferably, the control means controls the lift mechanism to lift the cooking pot upward, turn on the cooling fan, and cool the temperature detection means.

The control means raises the plurality of heat sources close to the plurality of cooking pots when the conveying means stops conveying the plurality of cooking pots, and lowers the plurality of heat sources from the plurality of cooking pots when the plurality of cooking pots are conveyed by the conveying means. It is also preferable to control the advancing/retreating mechanism so as to separate them.

A lift separate from the above-described lift mechanism that lifts upward from the support guide means the cooking pot heated by one of the plurality of heat sources, which is positioned upstream of the last end on the downstream side in the conveying direction. and a temperature detection means separate from the temperature detection means described above for detecting the temperature of the bottom surface of the cooking pot being heated by the heating source positioned one upstream, and the control means It is also preferable to control a separate lift mechanism so as to lift the cooking pot upward when the temperature detection means detects that the bottom surface temperature of the cooking pot exceeds a predetermined temperature.

According to the present invention, the cooking pot heated by the heat source located at the final end on the downstream side in the conveying direction is lifted upward from the support and guide means, and is thus separated from the heat source. The lift mechanism is controlled to lift the cooking pot when it detects that the bottom temperature of the cooking pot exceeds a predetermined temperature, preventing some of the cooking pot from being overheated. It can be done, and there will be no burning of the cooking material inside. If the degree of heating is set so that the plurality of cooking pots to be conveyed are heated slightly excessively by heating from the plurality of heating sources, all the cooking pots can be heated without being insufficiently heated. Properly heated and able to properly cook the ingredients inside.

BRIEF DESCRIPTION OF THE DRAWINGS It is front sectional drawing which shows roughly the structure of the continuous heating cooking apparatus which concerns on the 1st Embodiment of this invention. Fig. 2 is a perspective view schematically showing the essential components of the cooking pot and conveying means of the continuous heating cooking apparatus of Fig. 1; FIG. 2 is a diagram schematically showing the configuration of a lift mechanism of the continuous heat cooking apparatus of FIG. 1; FIG. 2 is a partial cross-sectional view schematically showing the configuration of temperature detection means and a cooling fan of the continuous cooking apparatus of FIG. 1; 2 is a block diagram schematically showing the configuration of control means of the continuous heat cooking apparatus of FIG. 1; FIG. FIG. 2 is a flow chart showing processing operations in rice cooking of the continuous heating cooking apparatus of FIG. 1. FIG. 1. It is a flowchart which shows the partial processing operation|movement in rice cooking of the continuous heating cooking apparatus of FIG. 1. It is a figure (part 1) which shows the process operation|movement in rice cooking of the continuous heating cooking apparatus of FIG. FIG. 2 is a diagram (part 2) showing the processing operation in rice cooking of the continuous heating and cooking apparatus of FIG. 1; FIG. 3 is a diagram (part 3) showing the processing operation in rice cooking of the continuous heating cooking apparatus of FIG. 1 ; FIG. 4 is a diagram (part 4) showing the processing operation in rice cooking of the continuous heating cooking apparatus of FIG. 1 ; Fig. 2 is a front cross-sectional view schematically showing the configuration of a continuous heat cooking apparatus according to a second embodiment of the present invention; FIG. 13 is a diagram schematically showing the configuration of a lift mechanism of the continuous heat cooking apparatus of FIG. 12;

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of a continuous heat cooking apparatus according to the present invention will be described below with reference to the drawings. This embodiment is suitable for heat cooking in which the cooking material is rice, and in this example, five cooking pots are continuously transported and intermittently cooked.

FIG. 1 schematically shows the configuration of a continuous heat cooking apparatus 100 according to the first embodiment of the present invention. The figure shows a cooking kettle 10 in a heated state positioned at the final end on the downstream side in the conveying direction. It shows a state lifted upward by the lift mechanism 60 . FIG. 2 schematically shows the essential components of the cooking pot 10 and the conveying means 30. As shown in FIG. FIG. 3 schematically shows the configuration of the lift mechanism 60. FIG. 3A shows the lift mechanism 60 in the lowered position, and FIG. 3B shows the lift mechanism 60 in the raised position. indicates the case. 4 schematically shows the configuration of the temperature detection means 70 and the cooling fan 90, FIG. 4(A) shows the case where the heat source 40 is in the lowered position, and FIG. is in the raised position. FIG. 5 schematically shows the configuration of the control means.

As shown in FIGS. 1 to 5, a continuous heat cooking apparatus 100 according to the present embodiment includes a plurality of cooking pots 10 and a plurality of cooking pots 10 arranged linearly along the conveying direction. Supporting and guiding means 20 for receiving the lower surfaces of the flanges 11a on both sides and guiding them in the conveying direction, and conveying means 30 for simultaneously and intermittently sequentially conveying the plurality of cooking pots 10 guided by the supporting and guiding means 20 in the conveying direction. a plurality of heat sources 40 arranged along the conveying direction and arranged below the plurality of cooking pots 10; and a lift mechanism 60 that lifts upward from the support guide means 20 the cooking pot 10 heated by the heat source 40 i positioned at the downstream end in the conveying direction among the plurality of heat sources 40 , and the downstream end. When the temperature detecting means 70 for detecting the bottom surface temperature of the cooking pot 10 heated by the heating source 40i located in the A control means 80 for controlling the lift mechanism 60 to lift the cooking pot 10 upward, and a cooling fan 90 for cooling the temperature detection means 70 are provided.

Each of the plurality of cooking pots 10 includes a pot body 11 and a lid 12 with a handle, and has flanges 11a on both sides in the conveying direction. The plurality of cooking pots 10 are intermittently transported so that transport and stop are repeated at the same time.

The support guide means 20 is configured to arrange a plurality of cooking pots 10 in a straight line along the conveying direction, receive the lower surfaces of the flanges 11a on both sides of each cooking pot 10, and guide them in the conveying direction. The support guide portion 20 includes two bearing frames 21 that are supported by the body frame 31 and arranged linearly parallel to the transport direction (horizontal direction), and rotates on the bearing frames 21 along the transport direction at regular intervals. It consists of a number of rollers 22 which are capable of supporting and sliding the flange 11a of the pot body 11 of the cooking pot 10. As shown in FIG. The rollers 22 are independently rotatably supported by the bearing frame 21, thereby ensuring reliable rotation in the entire conveying line to reliably slide the cooking pot 10 (flange 11a). It contacts 10 (flange 11a) only at a point (line) to prevent the heat of the cooking pot 10 from conducting to the support guide means 20 and escaping.

The conveying means 30 is configured to simultaneously and intermittently sequentially convey the plurality of cooking pots 10 guided by the support guide means 20 in the conveying direction. The transport means 30 includes, for example, one drive shaft 32 rotatably supported by the body frame 31 and arranged in a direction perpendicular to the transport direction, and a drive shaft 32 rotatably supported by the body frame 31 and orthogonal to the transport direction. Three driven shafts 33 arranged in the direction, a total of two drive gears 34 fixed to opposite ends of the drive shaft 32, and a total of two drive gears 34 fixed to opposite ends of the driven shaft 33 6 driven gears 35, two roller chains 36 that are stretched endlessly in parallel to the driving gear 34 and the driven gear 35, and the upper side is used for the feed of conveyance and the lower side is used for the return of conveyance, and the roller chain. A feed shaft 37 is rotatably supported by chain plates 36 and two feed shafts 37 are stretched between opposing roller chains 36 at regular intervals, and one drive motor (not shown) is connected to a drive shaft 32 . consists of The feed shaft 37 contacts the lower portion of the side portion of the cooking pot 10 (the pot main body 11), thereby maintaining a constant interval between the conveyed cooking pots 10 and contacting the cooking pot 10 only in a line. To prevent the heat of a cooking pot 10 from being conducted to a conveying means 30 and escaping. Further, the feed shaft 37 is arranged at the starting end of the conveying line of the roller chain 36, and rotates in cooperation with the guide roller 38 which receives the bottom surface of the cooking pot 10 (the pot main body 11). Makes it easy to set against The drive motor performs the above-described intermittent transport by switching between rotation and stop. The transporting means 30 of the support guide part 20 are arranged on independent paths so that the transport of the cooking pot 10 is not hindered by mutual interference due to thermal expansion or the like.

The plurality of heat sources 40 are arranged along the conveying direction, are arranged below the plurality of cooking pots 10 , and have shapes corresponding to the curved corners of the cooking pots 10 . It consists of an electric heater formed into a shape that fits from the bottom to a part of the side of the housing. A plurality of heating sources 40 are arranged along the conveying direction below the conveyed cooking pot 10 (e.g., 5 or 7, corresponding to the stop position of the cooking pot 10), and all of the heat sources 40 are heated at the same time. It is moved up and down to approach and separate from the cooking pot 10 . By setting the heating amount of each heating source 40 as necessary, it becomes possible to adjust the heating amount over time. That is, for example, the heating amount of the heating source 40i at the final end on the downstream side in the conveying direction is set low to steam the rice. In addition to the above-described modes, it is possible to select a planar electric heater, electromagnetic induction heating, gas, or the like as the heating source 40 . Depending on the type of heat source 40 selected (for example, gas), it may be necessary to avoid contact between the heat source 40 brought close to the cooking pot 10 and the cooking pot 10 .

The advancing/retreating mechanism 50 moves the plurality of heating sources 40 closer to or away from the plurality of cooking pots 10 . The advancing/retreating mechanism 50 includes two chains arranged in a direction orthogonal to the conveying direction provided at the starting end side and the terminal end side of conveying, a driving gear, a driven gear, a cam mechanism, and a driving motor. The drive motor raises and lowers the plurality of heat sources 40 by a crank mechanism.

The lift mechanism 60 lifts upward from the support guide means 20 the cooking pot 10 that is heated by the heat source 40i positioned at the final end on the downstream side in the conveying direction among the plurality of heat sources 40 . This lift mechanism 60, as shown in more detail in FIG. A rotating arm 63 having a long hole 63a between itself and the other end, and a lower end of the rotating arm 63 with respect to the other end of the rotating arm 63. It consists of a cam mechanism with a pivotally connected lift arm 64 . The cam follower 61b is slidably fitted in the long hole 63a. When the rotary plate 61a is rotated by the rotation of the drive motor 61, the rotary arm 63 is rotated around the rotary shaft 62, thereby moving the lift arm 64 upward. The upper end of the lift arm 64 is configured to engage with the flange 11a of the cooking pot 10 and lift the cooking pot 10 upward when the lift arm 64 is raised. As a result, the drive motor 61 rotates to move the lift arm 64 in the vertical direction so that the cooking pot 10 can be lifted upward and lowered downward.

The temperature detecting means 70 detects the temperature of the bottom surface of the cooking pot 10 being heated by the heat source 40i located at the final end on the downstream side in the conveying direction, and is composed of, for example, a thermocouple. The temperature detection means 70 is installed so as to rise together with the heat source 40i and come into contact with the bottom surface of the cooking pot 10 during cooking. An infrared radiation thermometer or the like that can detect temperature without contact may be used as the temperature detection means 70 .

The control means 80 includes at least a CPU 81, a ROM 82, a RAM 83, a clock circuit 84, and an operation section 85, as shown in FIG. The CPU 81 controls the overall operation of the continuous cooking apparatus 100 according to the control program stored in the ROM 82 while using the RAM 83 as a work area. A clock circuit 84 generates a basic clock for operating the CPU 81 . Note that the control means 80 may be provided with a display section. The operation unit 85 is used to input, for example, a setting of cooking temperature and cooking time, an instruction to switch display contents of the display unit, an instruction to start or stop operation of the continuous heating cooking apparatus 100, and the like. The control means 80 controls the conveying means 30, the plurality of heat sources 40 and the advancing/retreating mechanism 50, and raises the plurality of heating sources 40 toward the plurality of cooking pots 10 when the conveying is stopped by the advancing/retreating mechanism 50 to perform the cooking. The pot 10 is heated and separated from the plurality of cooking pots 10 at the time of transportation so that the plurality of cooking pots 10 are not heated. When it is detected that the bottom temperature of the cooking pot 10 heated by the located heating source 40i has reached a predetermined temperature (eg, 120° C.) or higher, the lift mechanism 60 is controlled to lift the cooking pot 10 upward. do. Also, the control means 80 is configured to control the operation of the cooling fan 90 . For example, after the cooking pot 10 is lifted by the lift mechanism 60, the cooling fan 90 is turned on to cool the temperature detecting means 70. FIG.

As shown in detail in FIG. 4, the cooling fan 90 is installed below the heat source 40i located at the downstream end in the conveying direction, and serves to cool the temperature detecting means 70. As shown in FIG. After the cooking pot 10 is lifted by the lift mechanism 60, the cooling fan 90 is turned on, and is controlled to be turned off when the temperature drops below 90.degree. As a result, the temperature detecting means 70 can more accurately detect the temperature when heating the next conveyed cooking pot 10 .

Next, the processing operation in rice cooking of the continuous heat cooking apparatus 100 in this embodiment will be described with reference to the flow charts shown in FIGS. 6 and 7 and the diagrams showing the processing operation shown in FIGS.

As shown in FIG. 6, when rice is cooked using the continuous heat cooking device 100, first, a predetermined amount of cooking ingredients such as rice after being polished and water are put into a plurality of cooking pots 10. put. Next, as shown in FIG. 8A, the first cooking pot 10 is set on the carry-in side (upstream side) of the support guide means 20 and the transport means 30 (step S1). At this point, the multiple heating sources 40 are in a lowered state. Next, as shown in FIG. 8(B), the cooking pot 10 is sequentially transported from the upstream side in the transport direction to the position of the corresponding heat source 40 by the transport means 30 (step S2). At this point, the heat sources 40 are still lowered. Next, when the cooking pot 10 reaches the position of the corresponding heat source 40, the transportation is stopped and the next cooking pot 10 is set upstream of the support guide means 20 and the transfer means 30 (step S3). Next, as shown in FIG. 8C, the plurality of heat sources 40 are raised (step S4), and cooking is performed (step S5).

Next, it is determined whether or not the one heating time (heating time until the heating source rises and falls) has passed a predetermined time (step S6). In this embodiment, five cooking pots 10 are continuously transported and intermittently cooked, so the predetermined time for one heat cooking is about 5 minutes.

When it is determined that the heating time has not passed the predetermined time (in the case of NO), the process moves to step S5 to continue the heat cooking. When it is determined that the heating time has passed the predetermined time (if YES), the plurality of heating sources 40 are lowered (step S7) as shown in FIG. It stops suddenly and prepares for the setting of the next cooking pot 10.例文帳に追加

Next, it is determined whether or not the number of cooking pots 10 that have been cooked has reached a predetermined number (preset number of cooking pots 10 for cooking) (step S8). Here, if it is determined that the predetermined quantity has not been reached, the process returns to step S1, and the processes of steps S1 to S7 described above are repeated. That is, as shown in FIGS. 9(A) to (C) and FIGS. 10(A) to (C), the plurality of heat sources 40 are lowered, the conveying means 30 is conveyed, the next cooking pot 10 is set, and the plurality of The raising of the heating source 40 and the cooking for a predetermined time are intermittently repeated. 8(A) to 10(A) show a state in which the cooking pot 10 is not present at the position of the heat source 40i at the final end on the downstream side in the conveying direction, and FIG. 10(B) to FIG. 11(B) shows the state in which the cooking pot 10 is conveyed to the position of the heat source 40i at the final end on the downstream side in the conveying direction. 8A to 11B show the case where there is no cooking pot 10 to be collected.

On the other hand, the processing shown in FIG. 7 is successively performed at predetermined time intervals. First, the detected output of the bottom surface temperature of the cooking pot 10 heated by the heating source 40i positioned at the downstream end in the conveying direction and detected by the temperature detecting means 70 is inputted (step S10). Next, based on this detection output, it is determined whether or not the bottom temperature of the cooking pot 10 has reached a predetermined temperature (for example, 120° C.) or higher (step S11). When it is determined in step S11 that the bottom surface temperature of the cooking pot 10 is not equal to or higher than the predetermined temperature (in the case of NO), the process returns to step S10 and the above-described processes are repeated. When it is determined that the bottom surface temperature of the cooking pot 10 is equal to or higher than the predetermined temperature (in the case of YES), the lift mechanism 60 operates as shown in FIG. The cooking pot 10 heated by the source 40i is lifted upward from the support guide means 20 (step S12). Thereby, the heating of this cooking pot 10 is stopped. In this state, the cooking heating of the other four cooking pots 10 continues. Simultaneously with the operation of the lift mechanism 60, the cooling fan 90 is turned on to control the temperature detecting means 70 to cool.

After that, as shown in FIG. 11(B), after the next heat source 40 is lowered, the lift mechanism 60 is operated, and the heating by the heat source 40i at the final end on the downstream side in the conveying direction is stopped. The cooking pot 10 in which it is located is lowered (step S13). This cooking pot 10 is then discharged from the heating source 40 and collected as shown in FIG. 11(C) by the next transportation.

As described above, according to the present embodiment, when the bottom surface temperature of the cooking pot 10 heated by the heat source 40i located at the final end on the downstream side in the conveying direction of the continuous cooking apparatus 100 reaches or exceeds the predetermined temperature, At the same time, only the cooking pot 10 is lifted upward by the lift mechanism 60 and is controlled to stop further heating. Therefore, it is possible to prevent the cooking pot 10 from being excessively heated, and there is no chance of scorching of the cooking ingredients inside. If the degree of heating is set so that the plurality of cooking pots 10 to be transported are slightly excessively heated by the heating from the plurality of heating sources 40, all cooking can be performed without insufficient heating. The pot 10 is properly heated and the ingredients inside can be properly cooked.

FIG. 12 schematically shows the configuration of a continuous heat cooking device 200 according to the second embodiment of the invention. FIG. 13 shows the configuration of the two lift mechanisms 60 arranged side by side, in which (A) shows the lift mechanism 60 at the lowered position, and (B) shows the lift mechanism 60 at the raised position. indicates the case. In this second embodiment, 9 or 12 cooking pots are continuously transported and intermittently cooked. In the continuous cooking apparatus 200, if a plurality of heat sources 40, for example, 9 or 12, are arranged along the conveying direction below the conveyed cooking pots 10, the heat sources 40 are arranged downstream in the conveying direction. Lift mechanisms 60 are provided at positions corresponding to the two heat sources 40i and 40j located at the rear ends of the .

As shown in FIGS. 12 and 13, the continuous heating cooking apparatus 200 of this embodiment includes a plurality of cooking pots 10 and a plurality of cooking pots 10 arranged linearly along the transport direction. supporting and guiding means 20 for receiving the lower surface of the flange 11a of the cooking pot and guiding it in the conveying direction; , a plurality of heat sources 40 arranged along the conveying direction and arranged below the plurality of cooking pots 10; , two cooking pots 10 heated by a heating source 40i positioned at the downstream end of the plurality of heating sources 40 in the transport direction and a heating source 40j positioned one upstream thereof from the support guide means 20. The bottom temperatures of the two cooking pots 10 heated by the two lift mechanisms 60 that lift them upward, the heating source 40i located at the final end on the downstream side, and the heating source 40j located one upstream, are detected respectively. When the temperature detecting means 70 detects that the bottom surface temperature of each cooking pot 10 has reached a predetermined temperature (for example, 120° C.) or higher, the corresponding cooking pot 10 is moved upward. It comprises control means 80 for controlling each lift mechanism 60 to lift it, and two cooling fans 90 for cooling the two temperature detection means 70 respectively.

The processing operation of the continuous heat cooking apparatus 200 according to this embodiment in rice cooking is the same as that of the above-described continuous heat cooking apparatus 100 except for the following points, so detailed description thereof will be omitted. In the continuous heat cooking apparatus 200 of the present embodiment, the control means 80 controls the two heating sources 40i and 40j, which are heated by the heat source 40i located at the final end on the downstream side in the conveying direction and the heat source 40j located one upstream side. When it is detected that the bottom surface temperature of any of the cooking pots 10 has reached a predetermined temperature (for example, 120° C.) or higher, the corresponding lift mechanism 60 is controlled to lift the corresponding cooking pot 10 upward.

Specifically, it is determined that the bottom surface temperature of the cooking pot 10 heated by the heat source 40j positioned one upstream of the final end on the downstream side in the conveying direction has reached a predetermined temperature (for example, 120° C.) or higher. When the corresponding temperature detection means 70 detects the temperature, the corresponding lift mechanism 60 is controlled to lift only this cooking pot 10 upward. Even when the cooking pot 10 is positioned above the heat source 40i located at the final end on the downstream side in the conveying direction by the next conveying, the cooking pot 10 is maintained in a lifted state and no heat cooking is performed. FIG. 13B shows the operation when the temperature of the bottom surface of the next cooking pot 10 heated by the heating source 40j reaches or exceeds a predetermined temperature (for example, 120° C.) in this state. In this case, the two lift mechanisms 60 are both performing an upward lifting action. In FIG. 13(C), while the heating source 40i located at the final end on the downstream side in the conveying direction and the cooking pot of the heating source 40j located one upstream side are being heated, the heating source 40j is heated first. When the detection means 70 detects a predetermined temperature, the cooking pot 10 is lifted to stop heating. After that, when the temperature detecting means 70 of the heating source 40i detects a predetermined temperature, the cooking pot 10 can be lifted to stop the heating.

On the other hand, the bottom surface temperature of the cooking pot 10 heated by the heat source 40j positioned one upstream of the heat source 40i positioned at the final end on the downstream side in the conveying direction is not a predetermined temperature (for example, 120° C.) or higher. However, when the temperature detection means 70 detects that the bottom temperature of the cooking pot 10 heated by the heating source 40i located at the end reaches a predetermined temperature (for example, 120° C.) or higher, the corresponding lift mechanism 60 is controlled so that only this cooking pot 10 is lifted upward. This operation is the same as in the first embodiment.

The continuous heat cooking device 200 of this embodiment can obtain the same effects as the continuous heat cooking device 100 described above.

In the above-described embodiment, the lift mechanism 60 has a cam mechanism including the drive motor 61, the rotating shaft 62, the rotating arm 63, and the lift arm 64. , the invention is not limited thereto. Other configurations that allow the cooking pot 10 to be lifted upward may be used.

All of the above-described embodiments are illustrative of the present invention and not restrictive, and the present invention can be implemented in various other variations and modifications. Accordingly, the scope of the present invention is defined only by the scope of the claims and their equivalents.

The continuous heating cooking apparatus of the present invention is intended to prevent overheating when a plurality of cooking pots are transported simultaneously and intermittently in the transport direction and the amount of heat is adjusted over time to cook a large amount of food. Available.

10 cooking pot 11 pot body 11a flange 12 lid 20 support guide means 21 bearing frame 22 roller 30 conveying means 31 body frame 32 drive shaft 33 driven shaft 34 drive gear 35 driven gear 36 roller chain 37 feed shaft 38 guide roller 40, 40i, 40j heating source 50 advancing/retreating mechanism 60 lift mechanism 61 drive motor 61a rotating plate 61b cam follower 62 rotating shaft 63 rotating arm 63a elongated hole 64 lift arm 70 temperature detection means 80 control means 81 CPU
82 ROMs
83 RAM
84 Clock circuit 85 Operation unit 90 Cooling fan 100, 200 Continuous cooking device

Claims (5)

a plurality of cooking pots;
a support guide means for arranging the plurality of cooking pots along the conveying direction and receiving both sides of each of the cooking pots and guiding them in the conveying direction;
a conveying means for simultaneously and intermittently sequentially conveying the plurality of cooking pots guided by the supporting and guiding means in the conveying direction;
a plurality of heat sources arranged along the conveying direction and arranged below the plurality of cooking pots;
an advance/retreat mechanism that brings the plurality of heat sources closer to or away from the plurality of cooking pots;
a lift mechanism that lifts upward from the support guide means the cooking pot that is being heated by the heat source located at the final end on the downstream side in the conveying direction among the plurality of heat sources;
temperature detection means for detecting the bottom temperature of the cooking pot heated by the heat source located at the final end of the downstream side;
and control means for controlling the lift mechanism so as to lift the cooking pot upward when the temperature detection means detects that the bottom surface temperature of the cooking pot reaches a predetermined temperature or higher. continuous heat cooking device. 2. The continuous heating cooking apparatus according to claim 1, further comprising a cooling fan for cooling said temperature detecting means. 3. The control device according to claim 2, wherein the control device controls the lift mechanism to lift the cooking pot upward, turn on the cooling fan, and cool the temperature detection device. Continuous heat cooking device. The control means causes the plurality of heating sources to rise and approach the plurality of cooking pots when the conveyance of the plurality of cooking pots by the conveying means is stopped, and heats the plurality of heating sources when the plurality of cooking pots is conveyed by the conveying means. 4. The continuous heating cooking apparatus according to any one of claims 1 to 3, wherein the advancing/retreating mechanism is controlled so as to lower and separate the source from the plurality of cooking pots. What is the lift mechanism that lifts upward from the support guide means the cooking pot that is being heated by one of the plurality of heat sources located upstream of the final end downstream in the conveying direction? a separate lift mechanism; and a temperature detection means separate from the temperature detection means for detecting the temperature of the bottom surface of the cooking pot being heated by the heating source positioned one upstream, wherein the The control means is configured to control the separate lift mechanism so as to lift the cooking pot upward when the separate temperature detection means detects that the temperature of the bottom surface of the cooking pot exceeds a predetermined temperature. 5. The continuous heat cooking apparatus according to any one of claims 1 to 4, characterized in that:

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