JP3019580U - Food heating mechanism - Google Patents

Abstract

(57) [Summary] [Purpose] To provide a food heating mechanism capable of forming a baking layer on the surface of food and heating the central portion of the food faster than before, and capable of quickly handling the food thereafter. thing. [Composition] At least a pair of upper and lower heating plates and a food tray to be placed on the lower heating plate of the pair of heating plates are provided, and the food tray has a side on which a baking layer is to be formed as an upper side. The food is configured to be housed, and the food is sandwiched between the food tray and an upper heating plate to heat the food, and the food tray is
It is shaped so that the food storage area is isolated from the outside air when the food is sandwiched and heated with the upper heating plate.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a mechanism for heating and baking foodstuffs such as hamburger buns.

[0002]

[Prior art]

 Fast-food hamburger stores that sell various hamburgers according to customer's order are called buns (lower buns are heels, upper buns are crowns) after ordering in order to provide fresh hamburgers. ) Is heated and baked.

In the case of the above heating and firing, specifically, the cut surface of the bun (divided section of the heel and the crown) is heated by contact with a heating plate set at about 230 ° C. for a certain period of time. The temperature is raised up to about 80 ° C. up to the core, and a firing layer is formed on the cut surface.

However, the conventional cooking has the following problems. It takes a relatively long time to heat and bake the buns as described above, and the baked foods are cooled in a short time after the work is completed. The heated and baked buns are moved to the next step and combined with other constituent ingredients of the hamburger (liquid seasoning, vegetables, patties, etc.), but this handling is done quickly when the baked buns are moved. Had to move the buns from the heating plate onto the tray and carry them to the hamburger combination position. When both sides of the bun were heated and fired, the outer shape of the bun was sometimes crushed and deformed. A refreshing texture can be obtained even when liquid seasonings such as sauce and mayonnaise are placed on the side of the firing layer of the heel or crown, and it is not possible to make a product that does not have a dry texture as a whole in a short time. It was possible. It was impossible to make a product in which uneven burning did not occur in a very short time and the burning layer side was not charred.

[0005]

[Problems to be solved by the device]

 Therefore, the present invention intends to provide a food heating mechanism capable of forming a baking layer on the surface of food and raising the temperature to the central portion of the food faster than before, and capable of processing the food afterwards quickly. Is.

[0006]

[Means for Solving the Problems]

 In order to solve the above-mentioned problems, this invention takes the following technical means. (Invention according to claim 1) This food heating mechanism comprises at least a pair of upper and lower heating plates, and a food tray to be placed on the lower heating plate of the pair of heating plates. Is configured such that the food material is housed with the side on which the baking layer is to be formed as the upper side, and the food material is heated under pressure between the food material tray and the upper heating plate. Therefore, the food tray is shaped so that the food storage area is isolated from the outside air when the food is sandwiched and heated between the food tray and the upper heating plate. (Invention of Claim 2) In the food heating mechanism according to the invention of Claim 1, the food tray has a recess having a shape corresponding to the outer peripheral shape of the food to be stored. (Invention according to Claim 3) The food heating mechanism according to Claim 2, wherein the food is a hamburger heel or crown, and the depression formed in the food tray is the heel. Alternatively, it is assumed to have a shape that matches the outer shape of the crown. (Invention according to claim 4) This food material heating mechanism relates to the invention according to any one of claims 1 to 3, wherein the food material receiving surface of the food tray and / or the heating plate is coated with a far-infrared radiation material. Is assumed to have been formed. (Invention according to claim 5) The food heating mechanism according to claim 4, wherein a film of far-infrared radiation material is formed on the food storage surface of the food tray and the upper heating plate surface facing the food storage surface. It is supposed to be. (Invention according to claim 6) In the invention according to claim 4, the food heating mechanism is such that a coating of a far-infrared emitting substance is formed on the contact surface side of the heating plate with the food.

[0007]

[Action]

 This device has the following actions. (Operation of the invention according to claim 1) According to the food heating mechanism of this invention, one surface of the food is directly contacted by the heating plate to be heated to form a baking layer, and the other surface is a lower heating plate. Since the food is heated through the food tray through the food tray, the food tray is relatively fluffy.However, when the food is clamped and heated between the food tray and the upper heating plate, the food storage area is outside. Since it is shaped so that it can be isolated from the air, the food can be baked quickly and the cooked food is difficult to cool.

Furthermore, since the foodstuffs are stored in the foodstuff tray, it is very easy to move them after heating and baking. (Operation of the invention according to claim 2) According to the food heating mechanism of this invention, in addition to the above operation, the food is not deformed by being crushed. (Operation of the invention according to claim 3) According to the food heating mechanism of this invention, in addition to the above operation, even if a liquid seasoning such as sauce or mayonnaise is placed on the baking layer side of the heel or the crown, the ingredients are kept inside. It is hard to penetrate and gives a refreshing texture. In addition, the other side of the heel and crown is baked relatively fluffy, so the overall texture is not dry. (Operation of the invention according to any one of claims 4 to 6) According to the food heating mechanism of this invention, in addition to the above operation, the far-infrared rays emitted from the far-infrared radiation material cause the temperature inside the food to rise rapidly. The effect is that the whole is baked in a short time before the outside is overbaked.

[0009]

【Example】

 Hereinafter, the configuration of the present invention will be described with reference to the drawings showing examples.

As shown in FIGS. 1 to 8, the food material heating mechanism of this embodiment is configured to simultaneously heat and bake the heel H and the crown C of the buns.

As shown in FIGS. 1 to 6, this food material heating mechanism includes an upper heating plate 2 movable upward and downward by a telescopic link 1, a fixed middle heating plate 2, and an telescopic link 1. Thus, the three heating plates 2 of the lower heating plate 2 which are movable in the vertical direction are arranged side by side vertically so that they can approach and separate from each other.

As shown in FIGS. 1, 3, 5, and 6, link expansion rollers 3 are provided at the upper and lower ends of the expansion link 1, and the link expansion roller 3 is moved by a cam follower guide 4. The locus is restricted to a certain range in the vertical direction. The link telescopic roller 3 at the lower end is guided by a link telescopic cam 5 having an inclined surface, and the link telescopic cam 5 is connected to a screw nut 8 (see FIG. 6) via a cam connecting bar 6 and a bracket 7. The screw nut 8 is screwed onto a screw shaft 9, and the screw shaft 9 is rotated by a motor M via a coupling 10. Therefore, the rotary motion of the motor M is converted into the telescopic motion of the telescopic link 1, whereby the upper heating plate 2 and the lower heating plate 2 are moved toward and away from the middle heating plate 2 to which the heating plate 2 is fixed. To be In addition, 11 is a pillow block and 30 is a link expansion / contraction cam moving roller.

Further, the foodstuff tray 12 (see FIG. 7) for accommodating the heel H and the foodstuff tray 12 (see FIG. 8) for accommodating the crown C are provided on each of the three heating plates 2. They are inserted into each other and placed on the heating plate 2 below them. In this embodiment, the heel H is heated between the upper heating plate 2 and the middle heating plate 2, and the crown C is heated and fired between the middle heating plate 2 and the lower heating plate 2. There is. In this embodiment, six heels H and six crowns C are heated and fired in one batch, and aluminum is used as the material of the food tray 12.

Although three heating plates 2 are provided in this embodiment, at least a pair of upper and lower heating plates 2 and a food tray 12 to be placed on the lower heating plate 2 of the pair of heating plates 2 are provided. This can be done by providing and (not shown). In the food heating mechanism in this case, either the heel H or the crown C can be heated and fired.

The food material tray 12 is configured so that the cutting surface side 13 on which the firing layer is to be formed is accommodated as an upper side with respect to the heel H or the crown C, and the heel H or the crown C is provided on the skin surface side 14 ( The bottom surface) is placed on the food tray 12.

The foodstuff tray 12 for accommodating the crown C is formed with a recess 15 (dent) having a shape corresponding to the outer peripheral shape of the crown C to be accommodated. In addition, the depth (dent depth) of the food storage portion of the food tray 12 of the heel H and the crown C is set to be slightly shallower (about 2-3 mm) than the thickness of the heel H and the crown C. This is because a slight compressive force is applied in the vertical direction to heat the food materials by heating and baking. Moreover, the food tray 12 is shaped so that the food storage area is isolated from the outside air when the food is clamped and heated between the food tray 12 and the upper heating plate 2.

The far-infrared radiation substances are respectively provided on the food material receiving surface of the food tray 12 of the heel H and the crown C, the lower surface side of the upper heating plate 2, the upper and lower surfaces of the middle heating plate 2, and the upper surface side of the lower heating plate 2. Is subjected to a surface treatment for forming a coating film (not shown) by a known method. Therefore, each of the coatings of the far-infrared emitting materials emits far-infrared rays when heated. Further, a thin film of fluororesin (not shown) is formed on the coating film of the far infrared ray emitting material by a known method. This is to impart non-adhesiveness to the bun to be heated / baked and prevent sticking at the time of taking out.

Next, the usage state of the food heating mechanism of this embodiment will be described. The temperature is adjusted so that the heating surfaces of the upper heating plate 2, the middle heating plate 2, and the lower heating plate 2 are maintained at about 230 ° C., respectively. In this embodiment, the food tray 12 is inserted into a residual heat slot (not shown) provided above the food heating mechanism, and is suitable for preheating the skin side 14 (bottom side) of the buns. The temperature is raised to a temperature slightly lower than about 110 ° C to 140 ° C which is a normal temperature. This is because the food tray 12 is heated to about 110 ° C. to 140 ° C. while being placed on the heating plate 2 to further shorten the heating / baking time.

First, six heels H and six crowns C are housed in the preheated foodstuff tray 12 with their cutting surface sides 13 facing upward. The heel H and the crown C are accommodated in the food tray 12 in such a manner that the cut surface thereof projects by about 2 to 3 mm.

The food tray 12 containing the heel H is placed on the inner heating plate 2 and the food tray 12 containing the crown C is placed on the lower heating plate 2 to drive the motor M to rotate. To bring the upper heating plate 2 and the lower heating plate 2 toward each other toward the middle heating plate 2 (the upper heating plate 2 is lowered to a predetermined position, and the lower heating plate 2 is moved to a predetermined position). The heel H and the crown C are clamped and heated between the food tray 12 and the heating plate 2 on the upper side thereof. When the pressure is applied, heating and firing of each bun starts. By maintaining this pinched state for a predetermined time, the heel H and the crown C are pinched and heated at the same time. Between each of the three heating plates 2, the heel H and the crown C are clamped and heated between the food tray 12 and the upper heating plate 2.

Heat is applied to the skin side 14 (lower surface side) of the buns housed in the foodstuff tray 12 from the heating plate 2 on which they are placed via the foodstuff tray 12. That is, the cut surface side 13 of the heel H and the crown C is contact-heated from the high temperature (about 230 ° C.) heating plate 2 on the upper side thereof, and the skin surface side 14 of the buns is subjected to low-temperature contact heating (about 110 ° C. to 140 ° C.). Thus, a firing layer is formed on the surface layer of the cut surface of the bun by high temperature heating (about 230 ° C), and the skin side 14 can be softly baked by low temperature heating (about 110 ° C-140 ° C).

That is, the heel H and the crown C need to be heated and fired at a high temperature (about 230 ° C.) in order to form a fired layer on the surface layer of the cut surface thereof. However, when configured as in this embodiment, Since the skin surface side 14 (lower surface side) can be heated at a low temperature (about 110 to 140 ° C.), there is an advantage that the problem that the skin on the lower surface side becomes too hard due to high temperature heating can be avoided.

When the heating and firing of each bun is completed after a predetermined time has passed, the motor M is rotationally driven in the opposite direction to raise the upper heating plate 2 and lower the lower heating plate 2 so that the mutual heating is continued. After widening the intervals between, the respective foodstuff trays 12 are taken out.

In this example, the time required for the temperature of the central portion of each bun to reach about 80 ° C. was about 10 to 15 seconds. In the past, since the mechanism was to conduct heat only from the cut surface side 13 of the bun, it took about 1 minute to reach the target temperature of the bun of about 80 ° C. . That is, according to the present embodiment, there is an advantage that productivity improvement due to time reduction can be expected.

By the way, since the foodstuff tray 12 for accommodating the crown C has the recess 15 having a shape corresponding to the outer peripheral shape of the crown C, it is excellent in heat conduction efficiency with respect to the crown C and is unreasonable for the crown C. There is an advantage that it is difficult to damage the shape because it does not exert a large pressing force. That is, the heating plate 2 is pressure-bonded to the crown C in order to form a firing layer on the surface of the cut surface at the time of pinching and heating, but the outer peripheral shape becomes flat after heating and firing due to the shape of the depression 15 of the food tray 12. It is possible to prevent a decrease in the product price on the appearance due to Further, since the food tray 12 is shaped so that the food storage area is isolated from the outside air when the food is clamped and heated between the food tray 12 and the upper heating plate 2, the airtightness during heating is improved. There is an advantage that it can be made excellent in heat efficiency.

Further, since the far-infrared radiation substance coating is formed on the food tray 12 and each heating plate 2, the far-infrared radiation emitted from the infrared radiation substance accelerates the temperature rise inside the food and the outside There is an advantage that the whole is baked before it is overbaked and the whole can be baked in a shorter time. In addition, it is also excellent in peelability due to the thin film of fluororesin.

According to the food heating mechanism of this embodiment, the heel H and the crown C are housed in the food tray 12 with the side on which the firing layer is to be formed as the upper side, and the food tray 12 and the heating plate 2 on the upper side are accommodated. It is pinched and heated between. Since the food tray 12 is placed on the lower heating plate 2, the food tray 12 that is interposed between the food tray 12 and the lower heating plate 2 is passed through the food tray, and the heat of the lower temperature than the upper heating plate 2 is passed. Will be conducted from below. That is, the side of the heel H and the crown C on which the firing layer is to be formed is directly contact-heated from the heating plate 2 on the upper side, and the heat from the bottom side is lower than that on the side on which the firing layer is to be formed through the food tray 12. Conduct. Further, since the heel H and the crown C are housed in the food tray 12, the movement after heating and baking is very easy.

Furthermore, the heel H and the crown C can be heated and fired at once by the two food material trays 12. In this case, heat is applied from the upper surface of the middle heating plate 2 to the upper heel H via the food tray 12 placed here, and from the lower surface of the heating plate 2 the side on which the firing layer of the crown C is to be formed. Is heated directly.

Therefore, there is an advantage that a fired layer can be formed on the surface layers of the heel H and the crown C, the temperature can be raised to the central portion of the heel H faster than before, and the subsequent handling can be performed promptly.

[0030]

[Effect of device]

 The food heating mechanism of the present invention has the above-mentioned configuration and has the following effects. (Invention according to claim 1) The food can be heated and baked in a relatively short time, and the heated and baked food does not cool in a short time after the work is completed. It was possible to provide a food heating mechanism capable of rapidly processing food. (Invention according to claim 2) It is possible to provide a food heating mechanism that does not deform and deform the outer shape of food when both sides of the food are heated and baked. (Invention according to claim 3) The heel or crown is heated and baked, and a refreshing texture can be obtained even when a liquid seasoning such as sauce or mayonnaise is placed on the baking layer side of the heel or crown. As a whole, we were able to provide a food heating mechanism that can make a product that does not have a dry and dry texture in a short time. (Invention according to any one of claims 4 to 6) It was possible to provide a food heating mechanism capable of cooking food in a very short time without uneven burning or burning.

[Brief description of drawings]

FIG. 1 is a front view for explaining a state before heating / baking of an embodiment of a food material heating mechanism of the present invention.

FIG. 2 is a front view illustrating a main part of the food heating mechanism of FIG.

3 is a front view for explaining a state during heating / baking of the food material heating mechanism of FIG. 1. FIG.

FIG. 4 is a front view illustrating a main part of the food material heating mechanism of FIG.

5 is a side view of the food heating mechanism of FIG.

6 is a front view illustrating a rotation drive unit of the food material heating mechanism of FIG. 1. FIG.

FIG. 7 is a perspective view illustrating a food material tray that accommodates the heel of FIG. 1;

8 is a perspective view illustrating a food material tray that houses the crown of FIG. 1. FIG.

[Explanation of symbols]

 2 Heating plate 12 Food tray 15 Dimple

Claims (6)

[Scope of utility model registration request] 1. At least a pair of upper and lower heating plates, and a food material tray to be placed on the lower heating plate of the pair of heating plates, wherein the food material tray has a side on which a baking layer is to be formed. The food material is configured to be housed on the upper side, and the food material is heated by pinching between the food material tray and the upper heating plate. A food heating mechanism having a shape such that a food storage area is isolated from the outside air when the food is nipped and heated between a heating plate and the heating plate. 2. The food heating mechanism according to claim 1, wherein the food tray has a recess having a shape corresponding to the outer peripheral shape of the food to be stored. 3. The food material is a hamburger heel or crown, and the depression formed in the food material tray is
The food material heating mechanism according to claim 2, wherein the food material heating mechanism has a shape matching the outer shape of the heel or the crown. 4. The food heating mechanism according to claim 1, wherein a film of far-infrared radiation material is formed on the food storage surface of the food tray and / or the heating plate. 5. The food heating mechanism according to claim 4, wherein a film of far-infrared radiation material is formed on the food storage surface of the food tray and the upper heating plate surface facing the food storage surface. 6. The food heating mechanism according to claim 4, wherein a coating of a far-infrared radiation substance is formed on the surface of the heating plate that contacts the food.