JP2002153380A - Cooking and heating device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking and heating device having no influence of a hot air with the opening/closing of a door of a hot chamber. SOLUTION: The cooking and heating device comprises a saturated steam generating boiler 2 for carrying a resonance current into a coil 15 wound on the outer periphery of a metal water supply tank 14 to heat a water 16 in the water supply tank 14 and generate a saturated steam 19, a saturated steam heating device 3 for carrying a resonance current into a hollow coil 28 wound on the outer periphery of a cylindrical metal 27 connected to the saturated steam generating boiler 2 via a saturated steam supply pipe 20 to heat the saturated stream 19 supplied from the saturated steam generating boiler 2 and reform it into an overheated steam 29, the hot chamber 1 connected to a food carrying device 5 having a permeable carrying plane for carrying foods 6 and the saturated steam heating device 3 via an overheated steam supply pipe 30 and provided with an overheated steam ejecting device 9 in the food carrying device 5 for ejecting the overheated steam 29, and a steam recovery pipe 11 connected between the hot chamber 1 and the saturated steam supply pipe 20 for recovering the steam in the hot chamber 1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a cooking and heating device.

[0002]

2. Description of the Related Art Conventionally, in order to improve the thermal effect on foods such as frozen foods, for example, there has been a method in which hot air generated from a combustion burner is sent out as hot air by a blower to heat the foods. However, it is difficult to heat a large amount of ingredients to a certain temperature for a limited time with only dry hot air,
In the food material in the finished temperature state, the temperature varied.

In order to solve the above-mentioned problem, Japanese Patent Application Laid-Open No. 6-129462 discloses
As shown in Japanese Patent Application Laid-Open No. 9-126460, a steam convection oven in which steam is mixed into hot air blowing means for sending out combustion air from a burner to increase the heat capacity of hot gas to heat food in a short time. When using hot air mixed with hot air, a door open / close detector and a forced exhaust device are required to release the mixed hot gas to the outside of the heat chamber when the worker opens and closes the door of the heat chamber and to ensure the safety of the worker. There is proposed a steam convection oven that is linked to the above.

[0004]

However, the above steam convection oven has the advantage that a large amount of food can be heated in a short time, but it is difficult to set the mixing ratio of steam according to the food. There is. That is, for example, in the case of grilled fish, it is required to bake to a state close to soft steaming, and when baking meat, it is required to bake to a state where the surface is firm and hard, but the conventional steam convection oven, There is a problem that it is difficult to change the mixing ratio of steam and hot air according to the type of food. The steam convection oven, it is necessary equipment steam generating boiler in size, along with the required consideration of NO _X discharged from the combustion burner, the door of the heat chamber as in the above Japanese Patent 9-126460 discloses It is also necessary to take measures against the release of steam when opening and closing the door.

The present invention has been made in consideration of the above-mentioned problems, and has as its object to heat a large amount and a large variety of foods in a short time by making full use of the characteristics of steam. As well as cumbersome operations such as changing the mixing ratio of steam and hot air according to the type of food, and N
O _X countermeasure is not required, it is to provide a cooking heater having excellent usability without influence of hot air due to the opening and closing of the door of the heat chamber.

[0006]

In order to achieve the above object, a cooking and heating apparatus according to the present invention has a coil wound around an outer periphery of a metal water supply tank, and a resonance current is supplied to the coil to supply water to the water supply tank. A saturated steam generating boiler that generates saturated steam by heating water in the inside, and a hollow coil is wound around the outer periphery of a cylindrical metal body connected to the saturated steam generating boiler and a saturated steam supply pipe. A saturated steam heating device that heats the saturated steam supplied from the saturated steam generating boiler by applying a resonance current to the hollow coil and transforms it into superheated steam, and the conveying surface has air permeability, and the foodstuffs are discharged from the inlet side to the outlet side A superheated steam jetting device that is connected to the food conveying device for conveying to the side and the saturated steam heating device via a superheated steam supply pipe and that blows out superheated steam from above and below the food conveying device is provided therein. And a steam recovery pipe connected between the heat chamber and the saturated steam supply pipe for recovering steam in the heat chamber. At least the outlet side of the heat chamber has heat from the heat chamber. A hood for trapping superheated steam flowing out of the room is provided.

[0007] In the cooking and heating apparatus having the above-described structure, tap water such as tap water is supplied to a metal water supply tank of a saturated steam generating boiler, and a resonance current is supplied to a coil wound around the outer periphery of the water supply tank. As a result, the water supply tank generates heat, and the internal clean water is heated to generate saturated steam.

[0008] The saturated steam is sent to a saturated steam heating device via a saturated steam supply pipe. In this saturated steam heating device, the metal body generates heat by supplying a resonance current to the hollow coil wound around the outer periphery of the cylindrical metal body, and the saturated steam is heated and is different from the saturated steam. It becomes superheated steam having properties.

The superheated steam is sent through a superheated steam supply pipe to a superheated steam blowout device in a hot room, is blown out from both upper and lower sides of a foodstuff transfer device disposed in the hotroom, and is placed on the foodstuff transfer device. In addition to having a direct thermal effect on the foodstuffs present, it fills the heat chamber and indirectly exerts a thermal action from the outside of the foodstuffs to the inside. This superheated steam is continuously supplied to the heat chamber, but is generated under normal pressure, so that it is very light.The rate of increase in the total amount of heat is lower than the heating degree, and the amount of oxygen contained is small. It is easy to fill the room, heat transfer speed is also fast, penetrates to the outer layer part without burning only the surface layer part of the food, raises the internal temperature of the food, and can evaporate only the moisture of the surface part the most Therefore, it is possible to realize a succulent baking of the inside with a dark surface.

Since the superheated steam is a light gas, it is easy to fill the heat chamber. When the superheated steam density in the heat chamber increases, the superheated steam is provided in the saturated steam supply pipe via a steam recovery pipe connected to the heat chamber. Since the return to the steam recovery means including, for example, an ejector, and the return to the saturated steam generation boiler via the steam recovery means, a heating cycle with high thermal efficiency can be realized.

[0011] Saturated steam is usually a relatively heavy gas with high humidity that can be visually observed in the form of steam. It has been reported by Professor Nomura of Osaka City University that this saturated steam is heated and its temperature rises, its properties change around 180 ° C., and it is lightweight and has low oxygen content (reversal point theory). ). The temperature of the saturated steam can be increased by increasing the pressure of the saturated steam or by keeping the pressure constant to secure a constant volume (Charles' law).

The superheated steam that is not recovered by the steam recovery pipe in the heat chamber flows out of the heat chamber from the inlet side and / or the outlet side of the heat chamber. By providing a hood on the inlet side and the outlet side, The lightweight superheated steam is trapped in the hood. In particular, the superheated steam trapped in the hood on the outlet side wraps the food material coming out of the heat chamber and exerts a thermal effect on the food. Furthermore, superheated steam has the property of returning to saturated steam instantaneously when it comes into contact with the atmosphere, but emits heat when the superheated steam that has wrapped the food in the hood comes into contact with the atmosphere and returns to saturated steam, This heat acts on the food and makes it difficult to cool it.

The above-described event can be explained as follows. That is, the volume of the wet saturated steam expands in a superheated state. When the volume of the superheated steam is obtained under a constant pressure, the volume of 1 kg of the saturated steam is set to Vs, and V
Is the volume of 1 kg of superheated steam at the same pressure, and the degree of superheat is t, the following relationship holds: V = Vs × (1 + 0.0027t).

When the temperature at 170 ° C. (superheated steam before reaching the reversal point / the steam at 100 ° C. or higher is defined as superheated steam) is increased to 220 ° C., the heat distribution as shown in FIG. 6 is obtained. Comparing the rate of increase in the volume with the rate of increase in the amount of heat, the former exceeds the latter, and as a result, the amount of heat contained per volume is lower in superheated steam than in saturated steam.
Therefore, when the saturated vapor comes into contact with the atmosphere and returns to the saturated vapor, if the saturated vapor wraps around the food, the temperature of the food further rises.

Further, as described above, in the present invention, a fixed volume is secured in the metal body, and the metal body is heated by the principle of induction heating, so that the temperature of the saturated steam is reduced under normal pressure. Since the superheated steam can be generated by raising the temperature, even if the door of the heat chamber is opened and closed, the flow of the superheated steam out of the heat chamber is small, and the influence on the operator is almost nil.

Then, as described in claim 2,
The cooling water flowing through the hollow portion of the hollow coil of the saturated steam heating device may be supplied to a water supply tank and / or a water storage tank provided separately from the water supply tank. In such a case, the amount of water supplied to the water supply tank can be saved, and the cooling water that has cooled the hollow coil is magnetized by the magnetic force of the hollow coil and becomes more softened. Thus, the efficiency of use of cooling water is improved, for example, the water can be used as cooking water for cooking.

Further, as described in claim 3, a three-way switching valve is provided downstream of the steam recovery pipe of the saturated steam supply pipe.
The first port and the second port may be connected to a saturated steam supply pipe, and the third port may be connected to a water supply tank. In this case, the flow path is switched so that the saturated steam from the saturated steam supply pipe is supplied to the water supply tank, and the heating in the saturated steam generating boiler and the saturated steam heating device is stopped, so that the inside of the heat chamber is stopped. The steam is recovered, the temperature in the greenhouse can be quickly reduced, and a quick switching from the baking operation to the steaming operation is possible, so that a wide range of cooking temperatures can be accommodated.

[0018]

Embodiments of the present invention will be described with reference to the drawings. 1 to 4 show one embodiment of the present invention. First, FIGS. 1 to 3 are views showing an example of a cooking and heating device of the present invention.
It mainly comprises a heat chamber 1, a saturated steam generating boiler 2, and a saturated steam heating device 3.

First, the configuration of the heat chamber 1 will be described. As shown in FIGS. 1 and 2, the heat chamber 1 is provided on the upper portion of the cooking / heating apparatus main body 4 and has a size of, for example, 1000 mm × 1.
A conveyor 5 as a foodstuff transporting device is horizontally laid so as to penetrate from one end side (entrance side) A to the other end side (exit side) B with a size of about 000 mm × 500 mm. . The conveyor 5 transports the foodstuffs 6 either directly or in a state where the foodstuffs 6 are accommodated in a tray 7, and the transporting surface (mounting surface) is configured so as to have air permeability by meshes or bars arranged at predetermined intervals. Have been. Reference numeral 8 denotes a driving motor for the conveyor 5.

At appropriate positions above and below the conveyor 5 inside the heat chamber 1, ejection pipes 9 a and 9 b as superheated steam ejection devices for ejecting superheated steam 29 toward the conveyor 5 are provided. In the direction orthogonal to the transport direction,
A plurality are provided at appropriate intervals in the transport direction. The jet pipes 9a and 9b are connected to the superheated steam supply pipe 30 on the upstream side of the jet pipes 9a and 9b.
b, as shown in an enlarged view in FIG.
A large number of ejection pipes 9a, 9b are provided in the longitudinal direction such that a, 10b, 10c has a center angle α of 15 ° about the center O of the pipe. That is, the ejection pipe 9a provided above the conveyor 5 has the middle ejection hole 10a at the bottom, and the ejection pipe 9b provided below the conveyor 5 has the middle ejection hole 10a at the top. It is arranged to become. The upper ejection pipe 9a and the lower ejection pipe 9b are arranged at different positions so as not to correspond to each other in the horizontal direction of the conveyor 5.

Openings 11 a are formed on the inlet side A and the outlet side B of the ceiling of the heat chamber 1 so that the ends of the two steam recovery pipes 11 face the inside of the heat chamber 1. The two steam recovery pipes 11 merge on the way and are connected to a saturated steam supply pipe 20. A plurality of temperature sensors 12 for detecting the temperature in the heat chamber 1 are provided at appropriate locations in the heat chamber 1, and the detection outputs are input to the controller 35.

Further, the inlet side A and the outlet side B of the heat chamber 1
The hoods 13a and 13b are protrudingly provided above the conveyor 5 at each of the outsides. This hood 13a,
13b is a superheated steam 2 flowing out of the heat chamber 1 to the outside of the heat chamber 1.
9 is confined and has a depth dimension substantially equal to that of the heat chamber 1.

Next, the configuration of the saturated steam generating boiler 2 will be described.
As shown in FIG. 2, a tubular water supply tank 14 provided outside and in the vicinity of the cooking and heating device main body 4 and made of an appropriate metal, and a coil 15 wound around the outer periphery of the water supply tank 14 And heats the water 16 to produce saturated steam 19
And has a heating output of, for example, about 10 kW.

The water supply tank 14 is connected at its lower end to a pipe 17 for supplying water 16 such as tap water, and a connecting pipe 26 connected to a three-way switching valve 25;
A cooling water recovery pipe 32 through which water that has cooled the hollow coil 28 of the saturated steam heating device 3 flows is connected. The water supply pipe 17 is provided with an appropriate adjustment valve (not shown), and the water 16 is supplied at a rate of, for example, 1 L / min.

A water level gauge 18 for detecting the level of the supplied water 16 is provided inside the water supply tank 14, and the detection output is output to the controller 35.
A lid 14 a is provided on the upper part of the water supply tank 14, and a saturated steam supply pipe for leading out the saturated steam 19 generated in the water supply tank 14 and supplying the same to the saturated steam heating device 3 is provided on the lid 14 a. 20 are connected. In addition,
14b is an inner lid provided with a steam flow hole.

The coil 15 is supplied with a predetermined resonance current from a power supply unit 21 including an inverter circuit and a control unit, and is appropriately cooled by a blower (not shown). In FIG. 1, reference numeral 22 denotes an electrically insulating coating layer made of a glass-based material;
Is a radiation fin.

Further, a recovery means 24 such as an ejector is provided on the upstream side of the saturated steam supply pipe 20, and a three-way switching valve 25 such as a three-way solenoid valve is provided downstream of the recovery means 24. . This three-way switching valve 25
Means that the first port 25a is on the collection means 24 side and the second port 25a is
Port 25b is connected to the saturated steam heating device 3 side, and the third port 25c is connected to the lower part of the water supply tank 14 via the connecting pipe 26, and is always (when the power is off).
The first port 25a and the second port 25b communicate with each other.

The structure of the saturated steam heating device 3 will be described. As shown in FIGS. 1 to 3, two saturated steam heating devices 3 are provided below the heat chamber 1 in the main body 4 of the cooking heating device. Each of the saturated steam heating devices 3 includes a cylindrical metal body 27 and a hollow coil 28 wound around the outer periphery thereof, and heats the saturated steam 19 supplied from the saturated steam generating boiler 2 side. This is configured to be converted into superheated steam 29, and has a heating output of, for example, about 5 kW.

That is, the metal body 27 is a cylindrical body 27a.
Are provided with lids 27b and 27c at both upper and lower ends thereof.
A saturated steam supply pipe 20 is connected to the bottom lid 27b, and a superheated steam supply pipe 30 for supplying superheated steam 29 to the heat chamber 1 is connected to the top lid 27c.

The hollow coil 28 is made of a hollow wire. The hollow coil 28 can be cooled by flowing cooling water (for example, tap water) into the internal space. That is, one end of the hollow coil 28 is
The cooling water supply pipe 31 is connected to a cooling water supply source (not shown) via a cooling water supply pipe 31, and the other end is provided separately from the lower part of the water supply tank 14 and / or the water supply tank 14 via a cooling water recovery pipe 32. Connected to a water storage tank (not shown). Further, a predetermined resonance current is supplied to the hollow coil 28 from a power supply unit 33 including an inverter circuit and a control unit. In FIG. 1, 3
Reference numeral 4 denotes an electric insulating coating layer made of a glass material.

Further, in FIG. 3, reference numeral 35 denotes a controller for controlling each section of the cooking and heating apparatus, and a driving motor 8 for the conveyor 5 and a power supply section 2 for driving the saturated steam generating boiler 2.
1. Controls each unit of the apparatus such as the power supply unit 33 for driving the saturated steam heating device 3 and the like. Although not shown in detail, an operation / display panel is provided on the front side of the unit. Enter the heating cooking temperature setting and time,
Settings such as the conveyor speed of the conveyor 5 can be made.

Regarding the operation of the cooking and heating device having the above configuration,
This will be described with reference to FIG. Saturated steam generation boiler 2
When a resonance current is supplied to the coil 15 in a state where a predetermined amount of water 16 is put in the water supply tank 14, the water supply tank 14 generates heat and the water 16 is heated to generate saturated steam 19. At this time, the coil 15 is cooled by the blowing operation of the blower. Then, the saturated steam 19 is introduced into the metal body 27 of the saturated steam heating device 3 via the saturated steam supply pipe 20.

In the saturated steam heating device 3, a resonance current is supplied to the hollow coil 28 to
Generates heat, and the introduced saturated steam 19 is heated to become a superheated steam 29. At this time, the hollow coil 28 is cooled by supplying cooling water from the cooling water supply pipe 31 to the internal space. The cooling water used for cooling is supplied to the water supply tank 14 through the cooling water collecting pipe 32.
And / or supplied to a separately provided water storage tank.

As the cooling water for cooling the hollow coil 28, tap water is used similarly to the water 16 supplied to the water supply tank 14.
When cooling water having a water temperature of 25 to 28 ° C. is supplied to the hollow coil 28 wound 10 to 13 times at 0 mm, the water temperature of the cooling water after cooling the hollow coil is 30 to 30 ° C. Therefore, the cooling water after cooling is supplied to the water supply tank 14.
, The amount of water 16 supplied to the water supply tank 14 can be saved. The cooling water after the cooling is tap water, and the hollow coil 28
Since it is magnetized water that has passed through the inside, it has been experimentally found that the water is magnetic water with active molecular motion. However, this cooling water is stored in a water storage tank separate from the water supply tank 14, and is used for boiling. It can also be used as cooking water.

The superheated steam 29 generated in the saturated steam heating device 3 is sent out toward the heat chamber 1 through the superheated steam supply pipe 30, and reaches the jet pipes 9a and 9b in the heat chamber 1 as superheated steam jetting devices. . The ejection pipes 9 a and 9 b are provided on both upper and lower sides of the conveyor 5. For example, on the mesh-shaped conveyor 5, the food 6 is placed in a state where the food 6 is accommodated in a container 7, and the entrance of the heat chamber 1 is provided. From the side to the exit side at a predetermined speed. Therefore, the superheated steam 29 ejected from the ejection holes 10a to 10c of the ejection pipes 9a and 9b directly exerts a thermal effect on the food material 6 placed on the conveyor 5 having excellent air permeability, The inside of the room 1 is filled and the food material 6 exerts a heat effect indirectly from outside to inside. In this case, the ejection pipes 9a, 9
b, the ejection holes 10a to 10
Since 10c is formed, the superheated steam 29 is sprayed toward the food material 6 without being excessively spread and overlapping more than necessary, and the food material 6 is efficiently heated.

The superheated steam 29 is continuously supplied into the heat chamber 1. However, since the superheated steam 29 is a lightweight gas, it is easily filled in the heat chamber 1, and when the superheated steam density in the heat chamber 1 increases,
Through the steam recovery pipe 11 connected to the heat chamber 1, return to the steam recovery means 24 provided in the saturated steam supply pipe 20 such as an ejector, and return to the saturated steam generating boiler 2 via the steam recovery means 24. Therefore, effective use of the superheated steam 29 is achieved, and a heating cycle with high thermal efficiency can be realized.

As described above, since the superheated steam 29 used in the present invention is generated under normal pressure, it is very light, and the rate of increase in the total amount of heat and the content of oxygen are small compared to the degree of heating. Therefore, the inside of the heat chamber 1 is easily filled and the heat transfer speed is also increased, and as shown schematically in FIG. 4, only the surface layer 6a of the food material 6 penetrates into the outer layer 6b without burning, and the core 6 Since the internal temperature including the surface layer 6c can be increased and only the water in the surface layer 6a can be evaporated most, it is possible to realize a succulent baking inside with a hard surface.

A cock is attached to the superheated steam supply pipe 30 connected to the outlet side of the saturated steam heating device 3, and by appropriately operating the cock, the supply amount of the superheated steam 29 according to the type of the food material 6 is controlled. Although the temperature may be adjusted, the temperature of the superheated steam 29 may be adjusted according to the cooking mode of the food 6. That is, when the food 6 is to be steamed,
The temperature of the superheated steam 29 is adjusted to 180 ° C.
When baking is made to a brown taste, the temperature is set to 200 to 250 ° C, and when the surface of the food 6 is browned, the temperature is set to 250 to 300 ° C. By doing so, the degree of drying of the superheated steam 29 changes, so that a baked state according to the type of the food material 6 can be realized.

The superheated steam 29 not recovered by the steam recovery pipe 11 in the heat chamber 1 flows out of the heat chamber 1 from the inlet side and / or the outlet side of the heat chamber 1. By providing the hoods 13a and 13b, the lightweight superheated steam 29 is trapped in the hoods 13a and 13b, and particularly, the superheated steam 2 trapped in the outlet hood 13b.
9 wraps the food 6 coming out of the heat chamber 1 and exerts a thermal action on it. Further, superheated steam has a property of returning to saturated steam instantly upon contact with the atmosphere.
When the superheated steam 29 wrapped around the foodstuffs 6a and 13b comes into contact with the atmosphere and returns to the saturated steam, heat is released, and this heat acts on the foodstuffs 6 to make it difficult to cool it. Was baked by the above-mentioned cooking and heating apparatus, and the temperature rose by 4 to 6 ° C. at the time of removal.

The cooking temperature of some foodstuffs 6 and the time required for cooking by the cooking and heating device of the present invention are as follows. Frozen hamburger 200 ° C 12 minutes Raw numbering 180 ° C 6 minutes Frozen bread 140 ° C 3 minutes Steaming 210 ° C 7 minutes Raw salmon 200 ° C 5 minutes Frozen vienna 190 ° C 5 minutes

As exemplified above, in the cooking and heating apparatus of the present invention, even if the food 6 is frozen,
Unlike the related art, there is no need to separately thaw using another heating device such as a microwave oven, and the food 6 can be heated and cooked in a desired state, such as a plump or cooked state using only steam.

According to the cooking and heating device of the present invention, the hot water originally contained in the foodstuff 6 itself can be exchanged for the moisture of the steam, so that it is not necessary to separately prepare an oil for cooking. It also has such advantages.

It should be noted that the three-way switching valve 25 usually has its first
The port 25a communicates with the second port 25b so that the saturated steam 19 generated in the saturated steam generating boiler 2 flows to the saturated steam heating device 3 via the recovery means 24. By operating the first port 25a and the third port 25c, the saturated steam 19 generated in the saturated steam generating boiler 2 may return to the water supply tank 14 via the recovery means 24 and the connection pipe 26. . In this case, the power supply to the coil 15 and the hollow coil 28 is stopped, and the heating operation in the saturated steam generating boiler 2 and the saturated steam heating device 3 is stopped. Quick switching from operation to steaming operation is possible,
It can support a wide range of cooking temperatures.

The present invention is not limited to the above-described embodiment, but can be implemented in various modifications. For example, the ejection holes 10a to 10c in the ejection pipes 9a and 9b.
May be 10 to 20 °. Further, as shown in FIG. 5, fins 36 may be protruded inside the metal body 27 of the saturated steam heating device 3, and in such a case, the heating efficiency of the saturated steam 19 is improved.

[0045]

As described above, according to the present invention, a large amount of a large variety of food materials can be heated in a short time by making full use of the properties of steam, and the food materials can be heated in a short time. It does not need a troublesome operation and nO _X measures such changing the mixing ratio of steam and hot air, it is possible to obtain a cooking heater having excellent usability without influence of hot air due to the opening and closing of the door of the heat chamber according to the type .

[Brief description of the drawings]

FIG. 1 is a cross-sectional view schematically showing an entire configuration of a cooking and heating device of the present invention.

FIG. 2 is a sectional view schematically showing a configuration of a main body of the cooking and heating device.

FIG. 3 is a perspective view schematically showing an overall configuration of the cooking and heating device.

FIG. 4 is a diagram schematically showing the effect of superheated steam on food.

FIG. 5 is a diagram showing another embodiment of the configuration of the saturated steam heating device.

FIG. 6 is a diagram for explaining a calorific value distribution of superheated steam.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Heat chamber, 2 ... Saturated steam generation boiler, 3 ... Saturated steam heating device, 5 ... Foodstuff conveying device, 6 ... Foodstuff, 9a, 9b ... Superheated steam jetting device, 11 ... Steam recovery pipe, 13a, 13b ... Hood, 14 ... water tank, 15 ... coil, 16 ... water, 1
9 ... Saturated steam, 20 ... Saturated steam supply pipe, 27 ... Metal container, 28 ... Hollow coil, 29 ... Superheated steam, 30 ... Superheated steam supply pipe.

 ──────────────────────────────────────────────────の Continued on the front page F term (reference) 3K059 AA08 AB04 AD03 CD48 4B054 AA06 AA17 AB06 AC11 AC12 AC14 BA02 BA10 BC15 CC04 CG01

Claims (3)

[Claims] 1. A saturated steam generating boiler in which a coil is wound around the outer periphery of a metal water supply tank, and a resonance current is applied to the coil to heat water in the water supply tank to generate saturated steam. A hollow coil is wound around the outer periphery of a metal container connected to the saturated steam generating boiler via a saturated steam supply pipe, and a resonant current is supplied to the hollow coil to heat the saturated steam supplied from the saturated steam generating boiler. A saturated steam heating device that transforms into superheated steam, a food conveying device that has a gas-permeable conveying surface, and conveys food from an inlet side to an outlet side, and is connected to the saturated steam heating device via a superheated steam supply pipe. A heat chamber provided therein with a superheated steam ejection device for ejecting superheated steam from above and below the foodstuff transport device, and is connected between the heat chamber and the saturated steam supply pipe. A cooking and heating device comprising: a steam recovery pipe for recovering steam; and a hood for confining superheated steam flowing out of the heat chamber to the outside of the heat chamber is attached to at least the outlet side of the heat chamber. 2. The cooking and heating apparatus according to claim 1, wherein the cooling water flowing through the hollow portion of the hollow coil is supplied to a water supply tank and / or a water storage tank provided separately therefrom. 3. A three-way switching valve downstream of a steam recovery pipe of a saturated steam supply pipe, a first port and a second port of which are connected to a saturated steam supply pipe, and a third port is connected to a water supply tank. 3. The method according to claim 1, wherein
The cooking and heating device according to item 1.