JPS5929776B2 - cooking equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cooking device such as an oven, and aims to reduce contamination inside the cooking chamber and simplify cleaning.

Generally, when cooking using a cooking device such as an oven, the wall surface is very susceptible to contamination due to its function. This caused a strong buildup of carbonaceous residue, requiring considerable effort and time to clean the wall surface.

On the other hand, the walls are coated with self-cleaning catalysts.
In addition to losing its purification ability in a short period of time, it is difficult to clean the painted surface when cleaning carbonaceous residue that is strongly adhered to it, and it may also damage a part of the painted surface or cause the catalyst to peel off. It was not possible to keep the wall paint clean and maintain the self-cleaning function for a long period of time.

The causes of such pollution are as follows.

A. Some of the food is scattered during cooking, and the food is deposited on the wall (tentative name: permanent contamination).

B. Oil generated from cooking food scatters during cooking, sticks to walls, and burns (simultaneous contamination).

C. Oil such as salad oil applied on the saucer under the food scatters during cooking, sticks to the wall, and burns (simultaneous contamination)
.

D. The oil and water generated from the food during cooking drips onto the heated saucer, and when it scatters, the oil also scatters at the same time.
It adheres to the wall surface and burns (simultaneous contamination).

E. When cooking food, some of the seasonings are contained in oil etc. during cooking and are scattered, adhering to the walls and depositing the seasonings (
permanent contamination).

The walls are stained by the causes A to E, but among these, the contamination caused by C and D is extremely widespread.

Permanent contamination and trapped temporary contamination, which are used tentatively in the above explanation, refer to permanent contamination that cannot be purified by a self-cleaning catalyst, and temporary contamination that can be purified.

Here, to explain in more detail about C and D, which are the worst of the five contaminations mentioned above, the oil produced from the food during cooking contains almost all water.

When this mixture of oil and water is dripped onto a heated saucer, the water in the mixture boils violently and turns into water vapor. When this water boils and scatters, the oil in the mixture, which has an advanced degree of carbonization, is also scattered. and contaminate it.

This is the same as when cooking tempura and putting a food with a lot of water in the oil, it looks like the oil is boiling rapidly.This is because the water in the food is boiling in the oil. It is from.

On the other hand, the dropped oil contains saturated fatty acids and unsaturated fatty acids having different numbers of carbon atoms.

Generally speaking, substances with fewer carbon atoms have lower boiling points and therefore evaporate faster.

However, oil with a large number of carbon atoms has a high boiling point, so it remains concentrated and the dripped oil gradually becomes more viscous.

However, since the oil generated from cooking always drips into the saucer, the boiling points of the newly dripped oil and the previously dripped oil are different, resulting in a boiling point difference and the newly dripped oil exhibits the boiling phenomenon and scatters. considered to be a thing.

The following three methods are currently being considered to prevent or reduce contamination of the internal walls of the refrigerator.

(2) It is a so-called continuous type, and a self-cleaning catalyst is painted on the wall, and the oil that scatters during cooking is catalytically purified and oxidized into CO2 and H2O.

■It is called a combustion type, and after cooking, it is air-roasted at a high temperature of 500 to 550 degrees Celsius for about a day and night to remove the food and oil that scattered during cooking, and burn the deposits and burnt-on materials at high temperature. After creating a complete carbonaceous residue, clean the residue with a metal piece, cloth, etc.

■Prevent contamination by covering the inside of the cooker with aluminum foil.

The above three methods have advantages and disadvantages, and are not satisfactory.

In other words, in method (■), the purification ability is extremely degraded due to large amounts of oil adhering at once or due to the accumulation of permanent contaminants, and in method (2), when the contamination is large, a long drying time is required.
In addition to the large loss of energy, there is also a waste of effort and time for cleaning every day.Furthermore, it is impossible to prevent all contamination inside the cooker using method ①, and even if it were possible, the effort and time required to do so would be wasted. There were various drawbacks to the cost, including the requirement for a dog.

As mentioned above, cooking appliances such as ovens currently on the market are unable to remove contamination to a satisfactory level, and although they appreciate the convenience of cooking appliances, dissatisfaction with contamination has reduced their desire to purchase them. .

Therefore, the present inventors installed a contamination prevention member made of a heat-resistant member configured in the form of a net or permeable porous material, punched metal, or slits between the food to be cooked and the saucer, and between the food and the wall surface. By installing this, it is possible to reduce the contamination of the cooking cabinet wall by the oil components generated from the cooking food dripping onto the saucer and scattering or directly from the cooking food, and it is easy to clean up after (light) contamination. I thought about and proposed something like this.

In order to further reduce contamination caused by such scattering, especially re-scattering from the saucer, the present invention is provided with an internal contamination prevention member made of powder or granules in the cooking chamber. This will be explained with drawings.

FIG. 1 is a perspective view of a cooking device used for explaining the present invention, in which 1 indicates a cooking cabinet and 2 a heater, which are installed near the upper and lower wall surfaces.

Reference numeral 3 denotes support fittings for installing the saucer 4 or the cooking net 4a, which are provided on the left and right walls.

FIGS. 2 to 4 show examples of installing internal contamination prevention members provided in the cooking cabinet 1. In the example shown in FIG. 2, the internal contamination prevention members 5 are spread over the bottom of the saucer 4.

This internal contamination prevention member 5 is 25 mesh or less,
Granules or powders are used.

In the one shown in FIG. 3, a similar internal contamination prevention member 5 is provided at the bottom of the tray 4, and a net-like wall contamination prevention member 6 is placed on the flange surface 4' of the tray 4, and the wall contamination prevention member 6 is also used. It is.

This wall surface contamination prevention member 6 is installed so as to cover the opening surface of the saucer 4.

Further, in the case shown in FIG. 4, when used together with the wall surface contamination prevention member 6, the internal contamination prevention member 5 is laid on the wall surface contamination prevention member 6.

The internal contamination prevention members 5 are arranged at regular intervals or irregularly.

In this case, the wall surface contamination prevention member 6 is made of punched metal, and the material may be any of a variety of materials such as the above-mentioned net-like material, foamed metal, and material with slit holes. .

Note that the wall surface contamination prevention member 6 can also be used alone.

It should be noted that any of the above-mentioned internal contamination prevention members should be replaced if the contamination becomes serious, and it is preferable that they be independently detachable so that they can be washed with water or the like.

Next, a cooking method using the internal contamination prevention member 6 will be explained.

Figures I, II, and III show the configurations for each cooking method, and ■ indicates that the food 10 is placed on the cooking grate 4a, and the internal contamination prevention member 5 is placed on the bottom of the saucer 4 located below the cooking grate 4a. Spread the powder as a material.

3, a powder material is provided as a member 5 for preventing internal contamination on the bottom of the saucer 4, a member 6 for preventing wall surface contamination is placed on the saucer 4, and the food 10 is placed on the cooking grate 4a located above the member 6. In the case of ■, the wall surface contamination prevention member 6 is placed on the receiver 1114, the granular material is placed on it as the internal contamination prevention member 5, and the food 10 is placed on the cooking grid located above it. This is what I did.

In this state, when heating is started by heater 2,
An oil component is generated from the cooked food 10.

To explain each of the cooking modes above, in the second type shown in FIG. Contamination of the walls will be extremely low.

In addition, in the case of ■, the oil droplets generated and falling from the cooked food 10 are
When it hits the wall surface contamination prevention member 6, it is dispersed into small particles, temporarily stored in this member 6, heated, and after the water component has evaporated to some extent, it falls onto the interior contamination prevention member 5.

Then, the fallen oil droplets are absorbed by the internal contamination prevention member 5 as described above, and contamination of the refrigerator wall becomes extremely small.

Furthermore, in the case of item (3), the oil droplets generated and falling from the food 10 to be cooked hit the internal contamination prevention member 5 and are absorbed, and the unabsorbed oil droplets hit the wall surface contamination prevention member 6 and are dispersed into small pieces. Fall to 4.

The oil droplets that try to scatter again contaminate the wall □ Prevention member 6
This prevents the particles from scattering onto the refrigerator walls, and only a small portion of the particles stick to the refrigerator walls, resulting in very little contamination of the refrigerator walls.

The contamination of the refrigerator walls after cooking with each of the above cooking methods is much less than that of the conventional methods, for example, the self-cleaning catalyst performance does not deteriorate over a long period of time, and furthermore, it can be cleaned by dry baking.

Further, it is possible to reduce the effort required for cleaning even ordinary stainless steel walls.

Next, an example will be used.

Place 3 pieces of roast chicken (chicken thighs) in step 1 in Figure 5.
The food was cooked using methods Il and II, and the state of contamination on the inner wall surface of the refrigerator was observed.

The state of contamination is shown in the stages shown in the attached reference photos.

In addition, dry baking (same conditions as during cooking) is performed for each cooking session, and the wall surface contamination prevention member 6, saucer 4, and cooking net 4a are
was cleaned thoroughly.

However, the wall surface contamination prevention member 6 was made of stainless steel 60-mesh wire mesh.

Further, the internal contamination prevention member 5 uses calcium carbonate granules or powder, and is replaced with a new one every time cooking is performed.

The results are shown in Table 1 below, and the one that uses the internal contamination prevention member 5 and the wall contamination prevention member 6 has an extremely low degree of contamination, and requires several steps of cleaning after use compared to the conventional one. I know what I can do.

In addition, although the degree of contamination is low when using the internal contamination prevention member 6, it is somewhat difficult to cook.

The stages in the attached reference photos are expressed by dividing the degree of contamination after one cooking without a wire mesh into 10, with no contamination as O, and integers in between.

In this case, if the wall surface does not have self-cleaning ability, it is preferable that the contamination level of one cooking contamination is 3 or less, and if the wall surface has self-purifying ability, if the contamination degree of one cooking contamination is 5 or less, oil should be removed. Can be completely purified.

By the way, as for the material of the internal contamination prevention member 5, it seems to be clear from the description of the above embodiment, but to explain in more detail, in addition to calcium carbonate, it is preferable to use a material whose composition does not change due to heat, such as wheat flour, and 2.5 Use granular or powdered materials smaller than mesh size.

If this number is less than 200 meshes, some of the powder will be scattered along with the oil when the oil is scattered, which will have an adverse effect on preventing contamination, which is not preferable.

Moreover, when the mesh size is 2.5 or more, oil droplets are likely to scatter, the amount used becomes large, and the baking of the food is likely to be affected.

In addition, cullets, balls, short rod-shaped bodies made of metal, ceramics, glass, etc. can also be used as the internal contamination prevention member.

In addition, the materials for the wall pollution prevention member 6 include those in the form of a mesh such as wire mesh or lath wire mesh, and those in the form of a flat plate with air permeability.
There are slit-shaped ones.

As the mesh, it is preferable to use a commercially available wire mesh or lath wire mesh that has uniform air permeability and low air permeability.

The mesh should be finer for models without self-cleaning, but if you plan to clean it every 10 times, it is better to have a mesh finer than 60 meshes, and for models with self-cleaning, it is better to have meshes finer than 30 meshes. .

Further, flat plate-like materials having air permeability are those having holes such as punching metal or bunching foil, and are considered to be a modified example of the net-like material.

In this case, it is preferable to have pores of 3.0 to 0.5 mmφ evenly over the entire surface and have a porosity of 20 or more.

Also, for slit-shaped ones, the slit opening width is 0.5 mm.
The rod with a diameter of 2.5 mi had less contamination.

By the way, although not explained in the above embodiment, by installing the wall surface contamination prevention member 6 and the refrigerator interior contamination prevention member 5,
At the same time, we were able to significantly reduce oil smoke during cooking.

In addition, in the examples, the explanation was given using dishes that are particularly prone to oil scattering, but for example, boiled dishes (stuffed pork, cabbage rolls, hot chicken salad, gratin, doria, etc.)
A similar effect was obtained for

In addition, although the electric oven was described in detail in the above example, gas ovens, gas grills, large commercial gas ranges,
Similar effects can be obtained with small ovens and table roasters.

In addition, net-like, breathable flat plate-like materials with holes, and slit-like members can be used as hoods for preventing oil scattering on things such as shoe hoods, cast tables, gas stoves, stove hot plates, and tempura pots. It can also be used as a hood for cooking utensils (frying pans, egg molds, etc.).

As is clear from the above description of the embodiments, according to the present invention, it is possible to significantly reduce the adhesion of oil droplets generated from cooked food to the walls of the cooking chamber, and cleaning after use is extremely easy. , if it has a self-cleaning function, its self-cleaning function can be fully utilized, and its effects are unique.

[Brief explanation of drawings]

The drawings show one embodiment of the present invention; FIG. 1 is a perspective view of a cooking device, a saucer, and a cooking grid; FIGS. 2 to 4 show a saucer and a member for preventing internal contamination; I in Figure 4 is a perspective view, ■ in the same figure is a sectional view taken along line A-A' in ■, and Figure 5 I, n,
III is an explanatory diagram showing a cooking method. 1... Cooking cabinet, 4... Saucer, 5...
... Inner contamination prevention member, 6... Wall surface contamination prevention member.

Claims (1)

[Scope of Claims] 1. A cooking device comprising a tray provided in the cooking chamber, and an internal contamination prevention member made of powdery material provided in the tray. 2.2.5 to 200 as the above-mentioned internal wall surface contamination prevention member.
Patent 3, characterized in that mesh particles are used.Cooking according to claim 1, characterized in that an air-permeable wall surface pollution prevention member is used in combination with an internal pollution prevention member in the cooking cabinet. Device. 4. The refrigerator according to claim 3, wherein the wall surface contamination prevention member is provided to cover the opening of the tray, and the chamber contamination prevention member is spread inside or above the lower tray of the wall surface prevention member. cooking equipment.