Method and device for cooking boxed food

Abstract

The invention discloses a method and device for cooking boxed food. The invention is characterized in that the method integrates a horizontal cooking method and a vertical cooking method; more than a pair of vertical channels is arranged in a steam box to ensure the food to move both horizontally and vertically in the steam box; the moving distance of the food in the steam box is lengthened to ensure the time needed for cooking the food and ensure the quantity and quality of the food; main parts of a lifting mechanism are moved from the inside of the steam box to the outside of the steam box; the lifting mechanism lifts or puts down stacks of steamed rice baskets in the vertical channels via a group of push rods; and the inlet and outlet of the steam box are provided with isolation cabins capable of opening and closing doors sequentially to reduce steam loss in the steam box. The invention integrates the advantages of the horizontal cooking device and the vertical cooking device so as to improve the stability of the devices, expands the available space of the vertical channels, lowers the failure rate, prolongs the service life, reduces the steam loss, saves the energy, increases the cooking varieties and facilitates sanitary cleaning.

Description

technical field [0001] The invention relates to a cooking device, in particular to a method and device for cooking boxed food. Background technique [0002] The current cooking equipment generally has three structural forms. One is the traditional steamer type. When cooking, the door is opened, the food is placed in the steamer, the door is closed, steam is passed through the box, and the box is opened after the food is steamed. The door is taken out, and then the next box is steamed; the advantages of this type of cooking equipment are simple structure and small volume; the disadvantage is low output, which is not suitable for assembly line operation. The other is horizontal cooking equipment. Its cooking method is to put the food on the horizontal conveyor belt and move slowly from the entrance of the steamer to the outlet of the steamer. During the movement, the food is steamed by the steam in the steamer. The advantage of this structural form is that the structure is re...

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Problems solved by technology

[0002] The current cooking equipment generally has three structural forms. One is the traditional steamer type. When cooking, the door is opened, the food is placed in the steamer, the door is closed, steam is passed through the box, and the box is opened after the food is steamed. The door is taken out, and then the next box is steamed; the advantages of this structural form of cooking equipment are simple structure and small volume; the disadvantage is low output, not suitable for assembly line operation

The other is horizontal cooking equipment. Its cooking method is to put the food on the horizontal conveyor belt and move slowly from the entrance of the steamer to the outlet of the steamer. During the movement, the food is steamed by the steam in the steamer. The advantage of this structural form is that the structure is relatively simple, suitable for assembly line operation, and the output is high; the main disadvantage is: due to the limitation of food steaming time, the length is generally long, and it cannot be operated in a short factory building, and its use is limited.

[0003] However, there are still some deficiencies in the current vertical cooking equipment, mainly: 1. Usually, there are only a pair of vertical passages with poor stability; The space becomes smaller, which is not conducive to the further reduction of the equipment volume, and also affects the production efficiency; 3. The chain lifting mechanism is affected by high temperature and humid steam in the steamer, so the service life is short and the failure rate is high; 4. The structure in the food running channel is complex It is not convenient for sanitation cleaning; 5. There will be steam loss when food is imported and exported to the steamer, resulting in energy waste

6. The variety of steamed food is single, not suitable for processing different foods

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