JP2005065819A - Steam cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a steam cooker in which the time from start to the generation of steam is short, the generation amount of the steam is easily controlled and the discharge processing of the steam is facilitated further by a relatively simple apparatus. <P>SOLUTION: The steam cooker comprises: a tray-shaped outer container 3 installed at a table 2; a lid body 4 put on the outer container 3 to form a closed steam heating chamber 11 on the outer container 3 and heat-insulated to the outside; an evaporator 20 provided under the outer container 3 for dropping water to a heating medium 27 heated to a high temperature by a heater 26 and generating steam; and a steam introducing part 18 for introducing the steam generated in the evaporator 20 from the outer container 3 into the steam heating chamber 11. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention enables customers to eat freshly cooked dishes at their tables at hotels and restaurants that handle steamed dishes such as pottery and steamed rice bowls, and also allow customers to cook according to their tastes. The present invention relates to a steam heating cooker suitable for use in each table and counter table.

  When providing steamed dishes like the above to guests' meals at hotels, restaurants, etc., waiters etc. put the dishes that have been steamed in the kitchen on wagons etc. and carry them to the table of the customer seat, where they are served on the customer's table In the past, it was most commonly performed to provide food for customers.

  However, when the waiter carries the steamed dish to the customer's table, the condition is that the temperature of the salo has fallen to such an extent that the waiter can handle it. In addition, the temperature of the dishes and the inside dishes are lowered while being carried on a wagon or the like, and the temperature of the dishes is considerably lowered at the time of serving to the customer's table.

Also, from the viewpoint of restaurant management, the number of waiters carrying hot salos and serving customers' tables cannot be ignored, and there is a problem of labor costs.
For this reason, there is a strong demand in hotels, restaurants, and the like for steaming dishes on the customer's table and providing freshly steamed dishes to the customer's meal when the customer visits the store. Therefore, several tabletop steamers have been developed and used so far according to such a purpose.

Conventionally, the steam supply method in the tabletop steamer is roughly divided into two. One of them is heating a kettle containing water with a stove to boil the water, generating steam, and steaming the food with this steam. In other words, the form used in the kitchen is miniaturized and used for desktop use. The other is a type in which a boiler is provided in a place different from a cafeteria such as a restaurant, steam supplied from the boiler is supplied to the table side, and the ingredients are steamed with this steam.
JP 11-276350 A

  The former type, which generates steam by heating water in a stove with a stove, has a relatively simple facility, but it takes a long time from ignition of the stove to generation of steam. For this reason, it takes a long time from when the customer orders the food until the food is steamed. Moreover, there is a problem that it is difficult to control the supply amount of steam and the stop of steam, and the cooking condition cannot be well adjusted. In addition, from the viewpoint of ensuring safety, it is necessary to take all possible measures to prevent the boiling of the kettle containing boiling water from falling on the stove.

  On the other hand, the latter type that supplies steam supplied from the boiler to the table side requires boiler equipment, and thus the equipment becomes large. In addition, it is necessary to provide heat insulating steam supply piping from the boiler to the table, and the piping equipment becomes large, and the steam supply location, that is, the location where steam heating is performed, is completely fixed.

  Further, in these tabletop steamers, if the steam discharged from the salo or the like is exhausted directly into the interior of a restaurant or the like, the room becomes hot and uncomfortable. For this reason, an exhaust facility for quickly exhausting the steam to the outside is also required. However, in normal exhaust equipment, the temperature of the steam decreases in the process of passing through the exhaust duct and dew droplets are generated.

  In view of the above-mentioned problems in the conventional steam heating cooker, the present invention provides a relatively simple facility that shortens the time from start to start of steam supply, facilitates control of the amount of steam generated, and further exhausts steam. An object of the present invention is to provide a steam cooking device that can be easily processed.

  In the present invention, in order to achieve the above-described object, an evaporator 20 that generates steam by dropping a minimum amount of water onto a heating medium 27 heated to a high temperature by a heater 26 is used. The steam is supplied to the closed steam heating chamber 11 formed by the outer container 3 installed on the table 2 and the lid 4 placed on the outer container 3, and the steam is supplied to the food and the container stored in the steam heating chamber 11. The food can be heated.

  That is, the steam heating cooker according to the present invention forms a tray-like outer container 3 installed on the table 2 and a steam heating chamber 11 which is covered on the outer container 3 and closed on the outer container 3. And a lid 4 that is thermally insulated from the outside, and an evaporator 20 that is provided under the outer container 3 and that generates steam by dripping water onto a heating medium 27 heated to a high temperature by a heater 26. And a steam introduction part 18 for introducing the steam generated in the evaporator 20 from the outer container 3 into the steam heating chamber 11. For example, the outer container 3 is detachably installed in the table 2 by being fitted into a hole 5 provided in the table 2.

  In such a steam heating cooker, the steam is generated by dripping water onto the heating medium 27 heated to a high temperature by the heater 26. Therefore, once the water put in the kettle is heated by the stove. Rather than heating a coherent amount of water, water is supplied in sequence to meet the required amount of steam generated and evaporated instantly. Therefore, the time from the start to the first generation of steam can be made extremely short.

  For example, the evaporator 20 includes an evaporation unit 21 that drops water on the heating medium 27 to generate steam, and a steam superheating unit 22 that further heats the steam generated by the evaporation unit 21. What is connected to the steam inlet 18 via the steam superheater 22 is used. If it does so, a vapor | steam will be generated in the evaporation part 21, this vapor | steam can be further heated by the vapor | steam superheating part 22, and it can send to the vapor | steam heating chamber 11 from the vapor | steam introduction part 18. FIG. For this reason, not only steam at 100 ° C. but also steam overheated to 100 ° C. can be sent to the steam heating chamber 11. Is possible. Of course, depending on the dish, it may be better to steam with saturated steam, and in this case, the steam superheater 22 may not be used.

  The outer container 3 has a drain portion 44 for discharging water liquefied in the steam heating chamber 11. By doing so, the temperature is lowered due to the heating of the food in the steam heating chamber 11, and the liquefied water can be discharged from the drain part 44. For this reason, it is not necessary to discharge water from the steam heating chamber 11 in the form of steam, and the steam discharge process is facilitated.

  From the viewpoint of safety measures, it has a lid sensor 17 for detecting whether or not the outer container 3 is covered with the lid body 4, and the lid sensor 17 detects that the outer container 3 is covered with the lid body 4. Only when does the power supply / controller 40 heat the heaters 26, 31 of the evaporator 20. By doing so, the vapor is not generated from the evaporator 20 without covering the lid 4, and the generation of the vapor from the evaporator 20 is stopped when the lid 4 is removed. As a result, accidents such as burns due to steam can be prevented.

  As described above, the steam heating cooker according to the present invention provides a steam heating cooker in which the time from start to steam generation is short, the amount of steam generation is easy to control, and the steam exhausting process is easy. It is possible. Accordingly, it becomes possible to provide cooked food on the table in a timely manner according to the order of the customer who enters the restaurant or hotel cafeteria as needed. In addition, large facilities such as boilers and hot water supply pipes are not required.

In the present invention, an evaporator 20 is used that generates steam by dripping a minimum amount of water onto a heating medium 27 heated to a high temperature by a heater 26, and the steam generator 20 is used for steam heating installed on the table 2. The steam was supplied to the chamber 11 and the steam was supplied to the food and the container accommodated in the steam heating chamber 11 so that the food could be heated. Hereinafter, the embodiment of the present invention will be described in detail with reference to the drawings. Details will be described.

FIG. 1 is a sectional view showing an embodiment of a steam heating cooker according to the present invention. FIG. 1 shows an example of steaming food 49 and container 50 using salo 47.
A hole 5 such as a circle or a rectangle is provided in the table 2, and the outer container 3 is fitted into the hole 5. The outer container 3 has a tray shape, and has a water receiving portion 6 having a slightly high central portion and a low peripheral portion. The outer container 3 is supported by a flange portion 7 extending outward from the upper end of the outer peripheral wall standing upright to the outside of the water receiving portion 6 and hung on the step portion of the hole 5 of the table 2. A drain pipe is connected as a drain part 44 to at least one location of the water receiving part 6, and the lower end of the drain pipe is connected to a water recovery tank 45.

  A tray-shaped stew receiver 1 smaller than the outer container 3 is fixed to the slightly raised central portion of the outer container 3. Further, a steam introducing portion 18 is provided at the center of the broth receiver 1. The illustrated steam introduction part 18 has a covered cylindrical shape standing at the center part of the broth receiver 1, and a plurality of steam passage holes 19 are provided on the peripheral wall thereof. On the other hand, an evaporator 20 described later is connected to the center of the bottom surface of the outer container 3 through a flange joint.

  The outer container 3 is covered with a lid 4. The lid body 4 is a cylindrical body with a bottomless lid, has an airtight double wall structure of an outer wall 12 and an inner wall 16, and a space between the outer wall 12 and the inner wall 16 is a vacuum heat insulating space. . The outer surface of the outer wall 12 is covered with a heat-insulating safety cover 9. A horizontal U-shaped handle 10 is attached to the center of the upper surface of the outer wall 12.

  The lid 4 is placed on the outer container 3 by fitting the lower end portion of the outer wall 12 inside the outer peripheral wall of the outer container 3 and hermetically sealing it with a gasket 8 such as an O-ring. Thereby, the steam heating chamber 11 which is airtight to the outside is formed inside the outer container 3 and the lid body 4.

  A lid detection sensor 17 is provided near the flange 7 of the outer container 3, and this lid detection sensor 17 detects whether or not the outer container 3 is covered with the lid body 4. This detection signal is output to a power source / controller 40 that controls heaters 26 and 31, a water supply pump 42 and a relief drain valve 43 which will be described later.

  As already described, the evaporator 20 is connected to the center of the bottom surface of the outer container 3 through a flange joint. The evaporator 20 drops a small amount of water sent from the water source side onto a heating medium 27 heated to a high temperature by a heater 26 and instantaneously evaporates the water to generate steam, A steam superheater 22 for further heating the steam generated in the evaporator 21 is connected vertically. The upper steam superheater 22 is connected to the aforementioned steam inlet 18 via a flange joint.

  As shown in detail in FIG. 2, the evaporating unit 21 stands with a water supply pipe 15 inserted on the central axis of a cylindrical case 23 having a flange at the upper end, and the periphery of the water supply pipe 15 is cylindrical. It is covered with a heat insulating material 24. A taper is formed at the upper end of the heat insulating material 24 so that the outer peripheral side is lowered. Further, a heater 26 is arranged in a coil shape around the heat insulating material 24, and a heating medium 27 is filled between the heat insulating material 24 and the case 23. As the heater 26, for example, a thin sheathed heater is suitable. A power source / control unit 40 is connected to the heater 26 via a connector 33. Moreover, as the heating medium 27, it is preferable that the heat conduction is good and the water easily permeates when water is dropped from the upper end of the water supply pipe 15. One example is aluminum particles. For example, aluminum scrap generated by molding or cutting of an aluminum mold can be used. Further, the periphery of the case 23 is covered with a heat insulating material 28.

  As shown in FIG. 1, a water supply pump 42 is connected to an openable / closable stopper 41 of a water supply tank 46, and this water supply pump 42 is connected to the water supply pipe 15 through one port of the branch pipe 13. The water supply pump 42 is connected to a relief drain valve 43 through another port of the branch pipe 13, and the relief drain valve 43 is connected to a water recovery tank 45. The operation of the water supply pump 42 and the relief drain valve 43 is controlled by the power source / control unit 40.

  As shown in detail in FIG. 2, the steam superheater 22 is inserted and connected between the steam inlet 18 and the evaporator 21 by flanges at the upper and lower ends of a cylindrical case 29. Inside the case 29, as shown in FIG. 3, long radiating fins 30 are inserted on the upper and lower sides of a plane + character formed by an aluminum plate or the like having good heat conduction, and a thin sheath is formed on the outer peripheral side of the radiating fins 30. A coiled heater 31 made of a heater or the like is contacted or embedded. As shown in FIG. 1, a power source / control unit 40 is connected to the heater 31 via a connector 34. The outer peripheral side of the case 29 is covered with a heat insulating material 32.

An example of use of a steam heating cooker having such a configuration will be described with reference to FIG.
For example, as shown in FIG. 1, the salo 47 is placed upright on the peripheral wall of the broth receiver 1, and a food material 49 such as pottery or meat buns or a container 50 such as steamed rice bowl is stored therein. Thereafter, the lid 4 is placed on the outer container 3 with the handle 10. In this state, as shown in FIG. 1, a steam heating chamber 11 that is hermetically closed is formed between the outer container 3 and the lid body 4, and the salo 47 is accommodated in the steam heating chamber 11.
The lid detection sensor 17 detects when the lid body 4 is put on the outer container 3, and enables the power source / control unit to perform an operation of generating steam.

  In this state, first, the heaters 26 and 31 generate heat, and the heating medium 27 of the evaporation unit 21 and the radiation fins 30 of the steam superheating unit 22 are heated to high temperatures, respectively. Further, the stopper 41 of the water supply tank 46 is opened, the water supply pump 42 is operated to send water to the water supply pipe 15, and water is dropped from the upper end of the water supply pipe 15 onto the heating medium 27. The water dripped little by little from the upper end of the water supply pipe 15 is dropped onto the heating medium 27 heated to a high temperature along the taper at the upper end of the heat insulating material 24. When the temperature of the heating medium 27 is as high as 200 ° C. or higher, the water dropped on the heating medium 27 instantly evaporates and generates steam without penetrating into the heating medium 27. The excess supply water is recovered in the water recovery tank 45 by adjusting the drain valve 43.

  The generated steam rises to the steam superheating section 22 connected on the evaporation section 21 and passes between the radiation fins 30 heated to a high temperature therein. In this process, the steam is further heated to become superheated steam. Since the maximum heating temperature of the sheathed heater used for the heater 31 can be 500 ° C. or higher, it is easy to raise the superheated steam to about 300 ° C. The temperature of this steam is determined by the ingredients to be cooked, the cooking method, etc. In the case of steamed dishes, steam at a temperature of 150 ° C. is sufficient.

  The steam heated in the steam superheater 22 enters the steam heating chamber 11 through the steam passage hole 19 of the steam inlet 18, contacts and passes through the food 49 and the container 50 in the steamer 47, and is steamed and heated. Cooking is performed. The temperature of the steam that has flowed to the inner wall 16 side of the lid 4 through the salo 47 decreases, and descends around the salo 47 along the inner wall 16. Then, condensation is formed and the dew droplets are aggregated, whereby water falls along the inner wall 16 of the lid 4 and collects in the water receiving portion 6 of the outer container 3. The water collected in the water receiving part 6 is collected in the water collecting tank 45 through the drain pipe of the drain part 44.

  Thus, when the cooking of the ingredients 49 and the like is completed by the steam, the water supply pump 42 is stopped and the energization to the heaters 26 and 31 is stopped to stop the generation of steam. Then, after the inside of the steam heating chamber 11 has settled for a while, the lid 4 is removed from the outer container 3, the cooked dish is taken out on the table 2 or a dish placed on the table 2, and is seated around the table 2. Customers eat the food.

  During this time, when the lid 4 is unexpectedly removed from the outer container 3, the lid detection sensor 17 detects it and sends a signal to the power source / control unit 40 to stop energization of the heaters 26 and 31, The water supply pump 42 is stopped and water supply to the water supply pipe 15 is stopped. For this reason, generation | occurrence | production of a vapor | steam is stopped rapidly and a burn etc. are prevented beforehand.

  FIG. 4 is an example of use in which a pan 51 is placed on the gotok 25 installed on the broth receiver 1 and the dish in the pan 51 is cooked. In this use example, since high-temperature steam is required, the steam generated in the evaporation section 21 is further heated by the steam superheater 22 to a temperature of about 300 ° C. from the steam passage hole 19 of the steam introduction section 18 to the pan 51. In contact with the bottom surface and the peripheral wall. Thereby, the cooking in the pan 51 is cooked. The other usage methods are the same as those of the embodiment described above with reference to FIG. 1, and the same portions are denoted by the same reference numerals. The configuration of the same reference numerals is the same as that of the usage example shown in FIG.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a longitudinal conceptual explanatory view showing an embodiment of a steam heating cooker according to the present invention. It is a vertical side view which shows the example of the structure of the evaporator in the Example of the same steam heating cooker. It is a vertical side view which shows the example of the structure of the radiation fin with which the inside of the steam superheating part in the Example of the same steam heating cooker and a heater are equipped. In one Example of the steam heating cooker by this invention, it is a vertical conceptual explanatory drawing which shows the other usage example.

Explanation of symbols

2 Table 3 Outer Container 4 Lid 5 Table Hole 11 Steam Heating Chamber 17 Lid Sensor 18 Steam Introducing Unit 20 Evaporator 21 Evaporator Evaporating Unit 22 Evaporator Steam Superheating Unit 26 Heater 27 Heating Medium 31 Heater 40 Power Supply / Control 44 Drain section

Claims (5)

A steam heating cooker for cooking food with steam, the tray-like outer container (3) installed on the table (2), and the outer container (3) is placed on the outer container (3). The steam heating chamber (11) closed on the top is formed, and the lid (4) insulated from the outside and the outer container (3) are provided under the outer container (3). An evaporator (20) for dropping water into the heated heating medium (27) to generate steam, and the steam generated in the evaporator (20) from the outer container (3) into the steam heating chamber (11) A steam heating cooker characterized by having a steam introduction section (18) to be introduced into The evaporator (20) includes an evaporator (21) that drops water on the heating medium (27) to generate steam, and a steam superheater (22) that further heats the steam generated in the evaporator (21). The steam heating cooker according to claim 1, wherein the evaporating part (21) is connected to the steam introducing part (18) via the steam superheating part (22). The steam cooking device according to claim 1 or 2, wherein the outer container (3) has a drain part (44) for discharging water liquefied in the steam heating chamber (11). It has a lid sensor (17) for detecting whether or not the outer container (3) is covered with the lid (4), and the lid sensor (17) covers the outer container (3) with the lid (4). The steam according to any one of claims 1 to 3, wherein the power source / controller (40) heats the heaters (26), (31) of the evaporator (20) only when it is detected. Cooking cooker. 5. The steam according to claim 1, wherein the outer container (3) is fitted in a hole (5) provided in the table (2) and is detachably installed on the table (2). Cooking cooker.

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