Removal method and removal system

Abstract

Provided is a removal method which is low in environmental load and can be implemented at a low cost.　The removal method of the present invention includes a first removal step of applying heat processing to a food material placement member in a superheated steam atmosphere to remove dirt and an odor component from the food material placement member.

Description

Removal method and removal system

[0001] The present invention relates to a method and system for removing dirt and odorous components adhering to a food mounting member for a cooking appliance.

[0002] In cooking appliances, food is sometimes cooked by placing it on a food placement member such as a grate or a hot plate. After use, the food placement member becomes covered with dirt and odorous components resulting from the oil and burnt remains of the food.

[0003] In the past, in order to remove dirt and odorous components adhering to a food placement member, it was necessary to soak the food placement member in a strong alkaline detergent for a long period of time.

[0004] However, wastewater containing strong alkaline detergents has a significant negative impact on the environment, so treating wastewater containing strong alkaline detergents requires a lot of effort and cost.

[0005] An object of the present invention is to provide a method for removing stains and odorous components from a food placing member, which has a small environmental impact and can be implemented at low cost.

[0006] The present invention aims to provide a system for removing dirt and odorous components from a food placement member, which has a small environmental impact and can be implemented at low cost.

[0007] The present application provides the following aspects of the invention: A method for removing dirt and odorous components adhering to a food placement member for a cooking appliance, the method comprising a first removal step of removing the dirt and odorous components from the food placement member by heat-treating the food placement member in a superheated steam atmosphere.

[0008] A removal system for removing dirt and odorous components adhering to a food placement member for a heat cooker, comprising: a first removal device capable of heat treating the food placement member in a superheated steam atmosphere.

[0009] The removal method and system of the present invention uses superheated steam instead of strong alkaline detergent to remove stains and odor components adhering to food mounting members. Therefore, compared to methods that use strong alkaline detergent, the removal method and system of the present invention does not require wastewater treatment, which reduces running costs and has less adverse impact on the environment.

[0010] 1 is a schematic diagram of a removal system;

[0011] 1. Overview of the Removal System and Removal Method The removal system of the present invention is a system for removing dirt and odorous components adhering to a food mounting member for a cooking appliance. The removal method of the present invention is a method for removing dirt and odorous components adhering to a food mounting member for a cooking appliance.

[0012] In one embodiment, the cooking device is a device for grilling food, such as yakiniku. The food placement member refers to a metal member, such as a griddle or a metal grate, on which food is placed during use of the cooking device. The dirt and odor components adhering to the food placement member are mainly derived from oil contained in the food and food residue.

[0013] The removal system and method of the present invention removes stains and odor components attached to a food mounting member by heat-treating the food mounting member using superheated steam. Superheated steam is steam heated to a temperature above its boiling point.

[0014] The present invention will be described in detail below.

[0015] 1 , the removal system includes a first conveying device 10, a first counting device 20, a first removing device 30, a second conveying device 40, a second removing device 50, a third conveying device 60, and a second counting device 70. Hereinafter, the terms "upstream" and "downstream" are used with reference to the conveying direction of the food material placing member 100.

[0016] The first conveying device 10 is a device for automatically conveying the food placing member 100 to the first removing device 30. The food placing member 100 is removed from the box 200 by an operator and placed on the first conveying device 10. The food placing member 100 placed on the first conveying device 10 is automatically conveyed toward the first removing device 30. The first conveying device 10 is, for example, a belt conveyor or a roller conveyor. The first conveying device 10 is equipped with a motor M1. The conveying speed of the food placing member 100 can be changed by changing the driving speed of the motor M1.

[0017] The first counting device 20 is a device located upstream of the first removal device 30 and is used to automatically count the number of food placing members 100. In one embodiment, the first counting device 20 includes an imaging device 21 and counting means 22. The imaging device 21 includes a camera. The imaging device 21 is disposed above the first conveying device 10 and captures images of the food placing members 100 traveling on the first conveying device 10 from above. The counting means 22 counts the number of food placing members 100 from the images acquired by the imaging device 21 using image recognition processing.

[0018] The first removal device 30 is a device for using superheated steam to remove dirt and odor components adhering to the food placing member 100. The first removal device 30 includes a processing chamber 31 and a superheated steam generating means 32.

[0019] The superheated steam generating means 32 heats liquid water to generate steam, and then superheats the steam to generate atmospheric superheated steam. In one embodiment, the superheated steam generating means 32 is capable of generating superheated steam at a maximum temperature of 1000°C. The superheated steam generated by the superheated steam generating means 32 is introduced into the processing chamber 31. The oxygen concentration in the processing chamber 31 filled with superheated steam is nearly zero (specifically, less than several tens of ppm by volume). The food placement member 100 is placed in the processing chamber 31 and heat-treated in the superheated steam atmosphere. When the high-temperature superheated steam comes into contact with the food placement member 100, dirt and odorous components adhering to the food placement member 100 are burned away.

[0020] The first removal device 30 may be of a continuous or batch type.

[0021] When the first removal device 30 is a continuous type, the first removal device 30 further includes a conveying means for automatically moving the food material placement member 100 from the entrance to the exit of the first removal device 30. The conveying means is, for example, a roller conveyor. The residence time of the food material placement member 100 in the processing chamber 31 (i.e., the heat treatment time) can be changed by changing the conveying speed of the conveying means. The faster the conveying speed of the conveying means, the shorter the heat treatment time, and the slower the conveying speed of the conveying means, the longer the heat treatment time.

[0022] If the first removal device 30 is of a batch type, the first removal device 30 may further include a conveying means for automatically transporting the food material placing member 100 out of the first removal device 30. The conveying means is, for example, a roller conveyor. The conveying means is stopped during the heat treatment of the food material placing member 100. After the heat treatment is completed, the conveying means is driven, and the food material placing member 100 is automatically transported out of the first removal device 30.

[0023] The second conveying device 40 is a device for automatically conveying the food placement member 100 from the first removing device 30 to the second removing device 50. The second conveying device 40 is disposed between the exit of the first removing device 30 and the entrance of the second removing device 50. The food placement member 100 placed on the second conveying device 40 is automatically conveyed toward the second removing device 50. The second conveying device 40 is, for example, a belt conveyor or a roller conveyor. The second conveying device 40 includes a motor M2. The conveying speed of the food placement member 100 can be changed by changing the driving speed of the motor M2. Note that, from the viewpoint of preventing thermal damage to the second removing device 50 by a heated food placement member 100, it is preferable that the food placement member 100 be cooled (for example, to 100°C or below, preferably to room temperature) before being conveyed to the second removing device 50 by the second conveying device 40.

[0024] The second removal device 50 is a device for removing dirt and odor components adhering to the food placing member 100. More specifically, the second removal device 50 is a device for removing dirt and odor components that remain on the food placing member 100 even after the removal process by the first removal device 30. The second removal device 50 may be of either a continuous type or a batch type.

[0025] In one embodiment, the second removal device 50 includes a treatment chamber 51, a wet blasting means 52, a rinsing means 53, and a drying means 54. The food mounting member 100 is placed in the treatment chamber 51 and subjected to a wet blasting treatment by the wet blasting means 52. The wet blasting treatment is a process in which a slurry containing a mixture of water and an abrasive such as alumina is accelerated by compressed air and sprayed onto the food mounting member 100 to remove dirt from the food mounting member 100. A known wet blasting device can be used as the wet blasting means 52.

[0026] The rinsing means 53 is a means for rinsing the food placing member 100 after the wet blasting treatment. In one embodiment, the rinsing means 53 cleans the food placing member 100 with liquid water. The rinsing means 53 is, for example, a spraying means that sprays water onto the food placing member 100, or an immersion means that immerses the food placing member 100 in a container containing water.

[0027] The drying means 54 is a means for drying the food placing member 100 after the rinsing process. In one embodiment, the drying means 54 dries the food placing member 100 by heating the food placing member 100 to a temperature higher than room temperature. For example, the drying means 54 includes a heating device and dries the food placing member 100 in the processing chamber 51 by increasing the temperature inside the processing chamber 51. Alternatively, the drying means 54 includes a hot air generating device and dries the food placing member 100 in the processing chamber 51 by blowing hot air onto the food placing member 100.

[0028] The third conveying device 60 is a device for automatically conveying the food placement member 100 from the second removing device 50 to the box 300. After being processed by the second removing device 50, the food placement member 100 is packed in the box 300 for transportation. The third conveying device 60 is, for example, a belt conveyor or a roller conveyor. The third conveying device 60 includes a motor M3. The conveying speed of the food placement member 100 can be changed by changing the driving speed of the motor M3.

[0029] The second counting device 70 is a device located downstream of the second removal device 50 and upstream of the boxes 300, for automatically counting the number of food placing members 100. In one embodiment, the second counting device 70 includes an imaging device 71 and counting means 72. The imaging device 71 includes a camera. The imaging device 71 is disposed above the third conveying device 60 and photographs the food placing members 100 traveling on the third conveying device 60 from above. The counting means 72 counts the number of food placing members 100 from the images acquired by the imaging device 71 using image recognition processing.

[0030] 3. Effects of the Removal System Dirt and odor components on the food placement member 100 can be removed by the first removal device 30 using superheated steam. By heat-treating the food placement member 100 in a low-oxygen or oxygen-free environment, the dirt does not combine with oxygen, allowing the dirt to be carbonized and pyrolyzed without generating smoke. Furthermore, because superheated steam has a higher calorific value than hot air at the same temperature, it can remove not only dirt but also odor components. Compared to methods using strong alkaline detergents, methods using superheated steam do not require wastewater treatment, reducing running costs and minimizing adverse environmental impact.

[0031] By further treating the food placing member 100 with the second removal device 50 after the first removal device 30, dirt and odor components on the food placing member 100 can be further removed.

[0032] In the wet blasting process, a slurry containing fine abrasives is sprayed onto the food placing member 100, so that dirt and odorous components adhering to the food placing member 100 can be removed without damaging the surface of the food placing member 100.

[0033] By automatically transporting the foodstuff placing member 100 using the first transport device 10, the second transport device 40, and the third transport device 60, labor costs for transporting the foodstuff placing member 100 can be reduced.

[0034] By counting the number of food placing members 100 using the first counting device 20 and the second counting device 70, it is possible to prevent the food placing members 100 from being lost during the removal process.

[0035] 4. Modifications of the Removal System The present invention is not limited to the above-described embodiment, and various modifications are possible without departing from the spirit of the present invention. Modifications of the present invention are described below. The modifications described below can be applied to the above-described embodiment alone or in appropriate combinations without departing from the spirit of the present invention.

[0036] (4-1) The first counting device 20 may be disposed upstream of the first conveying device 10, and the number of food placing members 100 may be counted upstream of the first conveying device 10.

[0037] (4-2) The second counting device 70 may be positioned downstream of the third conveying device 60 and upstream of the boxes 300, and may count the number of food placing members 100 downstream of the third conveying device 60.

[0038] (4-3) The first counting device 20 and the second counting device 70 may be devices that use sensors such as infrared sensors or laser sensors.

[0039] (4-4) The drying means 54 may be a separate device from the second removing device 50. In this case, the drying means 54 is disposed downstream of the second removing device 50. A conveying means is provided between the second removing device 50 and the drying means 54, and the food material placing member 100 can be automatically conveyed from the second removing device 50 to the drying means 54 by the conveying means. This conveying means may be, for example, a belt conveyor or a roller conveyor.

[0040] (4-5) Both the rinsing means 53 and the drying means 54 may be separate devices from the second removing device 50. In this case, the rinsing means 53 is disposed downstream of the second removing device 50. Furthermore, the drying means 54 is disposed downstream of the rinsing means 53. A conveying means is provided between the second removing device 50 and the rinsing means 53, and the food placing member 100 can be automatically conveyed from the second removing device 50 to the rinsing means 53 by the conveying means. Furthermore, a conveying means is provided between the rinsing means 53 and the drying means 54, and the food placing member 100 can be automatically conveyed from the rinsing means 53 to the drying means 54 by the conveying means. As these conveying means, for example, a belt conveyor or a roller conveyor can be used.

[0041] (4-6) The removal system of the present invention is only required to include at least the first removal device 30, and components other than the first removal device 30 may be provided as needed.

[0042] 5. Removal Method The removal method of the present invention will be described with reference to FIGS.

[0043] S10: Removal Step The worker removes the foodstuff placing member 100 from the box 200.

[0044] S20: First Conveying Step The removed foodstuff placing member 100 is automatically conveyed to a first removing step S40.

[0045] S30: First Counting Step Before the food placing members 100 reach the first removal step S40, the number of food placing members 100 is automatically counted. In one embodiment, the number of food placing members 100 is counted by photographing the food placing members 100 during the first conveying step S20 with an imaging device 21 including a camera, and the counting means 22 performs image recognition processing on the image acquired by the imaging device 21.

[0046] S40: First Removal Step: The food placement member 100 is heat-treated in a superheated steam atmosphere to remove stains and odor components adhering to the food placement member 100. The food placement member 100 is heat-treated in a superheated steam atmosphere with an oxygen concentration of nearly zero (specifically, less than several tens of ppm by volume). The temperature of the superheated steam atmosphere is preferably 500°C or higher, and more preferably 500°C to 850°C. If the temperature of the superheated steam atmosphere is lower than 500°C, carbonization of the stains is difficult, which may result in a long time required for stain removal. If the temperature of the superheated steam atmosphere exceeds 850°C, the food placement member 100 may be deformed by heat. However, if the material or structure of the food placement member 100 makes it difficult for the food placement member 100 to be thermally deformed at temperatures above 850°C, the temperature of the superheated steam atmosphere may exceed 850°C. The first removal step S40 may be a continuous process or a batch process.

[0047] S50: Second Conveying Step After the first removing step S40 is completed, the food placing member 100 is automatically transported to the second removing step S60. Note that, in order to prevent the second removing device 50 from being thermally damaged by the hot food placing member 100, the second conveying step S50 is preferably performed after the food placing member 100 has cooled (for example, to 100°C or below, preferably to room temperature).

[0048] S60: Second Removal Step The second removal step S60 is a step for further removing dirt and odorous components adhering to the food placement member 100. More specifically, the second removal step S60 is performed to remove dirt and odorous components that remain on the food placement member even after the dirt and odorous components have been removed by the first removal step S40. In one embodiment, the second removal step S60 is a wet blasting treatment step. The second removal step S60 may be a continuous process or a batch process.

[0049] S70: Rinsing Step After the second removing step S60, the food placing member 100 is rinsed. In one embodiment, the food placing member 100 is rinsed with liquid water. The food placing member 100 is rinsed, for example, by spraying water onto the food placing member 100 or by immersing the food placing member 100 in a container containing water.

[0050] S80: Drying Step After the rinsing step S70, the food placing member 100 is dried. In one embodiment, in the drying step S80, the food placing member 100 is dried by heating the food placing member 100 to a temperature higher than room temperature. For example, the food placing member 100 can be dried by increasing the temperature in a processing chamber in which the food placing member 100 is housed, or by applying hot air to the food placing member 100.

[0051] The second removal step S60, the rinsing step S70 and the drying step S80 may be performed in one and the same apparatus, or may each be performed in a separate apparatus.

[0052] S90: Third Conveying Step After the drying step S80, the foodstuff placing member 100 is automatically conveyed to the packing step S110.

[0053] S100: Second Counting Step After the second removing step S60 and before the packing step S110, the number of food placing members 100 is automatically counted. In one embodiment, the number of food placing members 100 is counted by photographing the food placing members 100 during the third conveying step S90 with an imaging device 71 including a camera, and the counting means 72 performs image recognition processing on the image acquired by the imaging device 71.

[0054] S110: Packaging Step In order to transport the foodstuff placing member 100, the foodstuff placing member 100 is packed in a box 300.

[0055] 6. Effects of the Removal Method In addition to the effects of the removal system already described, the removal method has the following effects.

[0056] By heat treating the food placing member 100 at 500° C. or higher using superheated steam, stains and odorous components can be removed in a short time.

[0057] By heat treating the foodstuff placing member 100 at 850° C. or less, deformation of the foodstuff placing member 100 can be suppressed.

[0058] 7. Modifications of Removal Method The present invention is not limited to the above-described embodiment, and various modifications are possible without departing from the spirit of the present invention. Modifications of the present invention are described below. The modifications described below can be applied to the above-described embodiment alone or in appropriate combinations without departing from the spirit of the present invention.

[0059] (7-1) The first counting step S30 may be performed before the first transporting step S20.

[0060] (7-2) The second counting step S100 may be carried out before the packing step S110, and therefore may be carried out after the drying step S80 and before the third conveying step S90, or after the third conveying step S90 and before the packing step S110.

[0061] (7-3) The first counting step S30 and the second counting step S100 may be performed using a sensor such as an infrared sensor or a laser sensor.

[0062] (7-4) The removal method of the present invention is sufficient as long as it includes at least the first removal step S40, and steps other than the first removal step S40 are performed as needed.

[0063] 8. Disclosure of the Invention The present application also provides the following aspects of the invention: (Item 1) A method for removing dirt and odorous components adhering to a food placement member for a heat cooker, the method comprising a first removal step of removing the dirt and odorous components from the food placement member by heat-treating the food placement member in a superheated steam atmosphere.

[0064] (Item 2) The removal method according to Item 1, wherein the temperature of the superheated steam atmosphere is preferably 500°C or higher, and more preferably 500°C or higher and 850°C or lower.

[0065] (Item 3) The removal method according to Item 1 or 2, further comprising a second removal step of removing the stain and the odor component after the first removal step.

[0066] (Item 4) The removal method according to Item 3, wherein the second removal step is performed by wet blasting.

[0067] (Item 5) The removing method according to Item 3 or 4, further comprising a rinsing step of rinsing the foodstuff placing member after the second removing step.

[0068] (Item 6) The removing method according to Item 5, further comprising a drying step of drying the foodstuff placing member after the rinsing step.

[0069] (Item 7) The removing method according to any one of Items 1 to 6, further comprising a counting step of automatically counting the food material placing members before and / or after the first removing step.

[0070] The counting step described in item 7 is preferably carried out both before the first removal step and after the second removal step, and more preferably carried out both before the first removal step and after the drying step.

[0071] (Item 8) The removal method according to Item 7, wherein the counting step is performed based on an image captured by an imaging device, and preferably by performing image recognition processing on the image captured by the imaging device.

[0072] (Item 9) The removing method according to any one of Items 3 to 8, further comprising a transporting step of automatically transporting the food material placing member from one process to another process.

[0073] (Item 10) A removal system for removing dirt and odorous components adhering to a food placement member for a heat cooker, the removal system comprising a first removal device capable of heat treating the food placement member in a superheated steam atmosphere.

[0074] The first removal device described in Item 10 can heat treat the foodstuff placement member in a superheated steam atmosphere at a temperature of 500°C or higher, preferably 500°C or higher and 850°C or lower.

[0075] (Item 11) The removal system according to Item 10, further comprising a second removal device downstream of the first removal device that removes the dirt and the odor components.

[0076] (Item 12) The removal system according to Item 11, wherein the second removal device includes a wet blasting treatment means.

[0077] (Item 13) The removal system according to Item 11 or 12, wherein the second removal device further includes a rinsing means for rinsing the food material placement member after the wet blasting treatment.

[0078] (Item 14) The removal system according to Item 13, wherein the second removal device further includes a drying means for drying the food placement member after the rinsing process.

[0079] (Item 15) The removal system according to Item 11 or 12, further comprising a rinsing means downstream of the second removal device for rinsing the food material placement member after the wet blasting treatment.

[0080] (Item 16) The removal system according to Item 15, further comprising a drying means downstream of the rinsing means for drying the food material placement member after the rinsing process.

[0081] (Item 17) The removal system according to any one of Items 10 to 16, further comprising a counting device that automatically counts the food material placing members, located upstream and / or downstream of the first removal device.

[0082] The counting device described in paragraph 17 is preferably arranged upstream of the first removal device and downstream of the second removal device, and more preferably arranged upstream of the first removal device and downstream of the drying means.

[0083] (Item 18) The removal system according to Item 17, wherein the counting device includes an imaging device that photographs the food placement members, and a counting means that counts the number of food placement members from the image acquired by the imaging device, preferably by image recognition processing.

[0084] (Item 19) The removal system according to any one of Items 11 to 18, further comprising a transport device that automatically transports the food material placement member from one device to another device.

[0085] REFERENCE SIGNS LIST 10 First conveying device 20 First counting device 21 Imaging device 22 Counting means 30 First removing device 40 Second conveying device 50 Second removing device 52 Wet blast processing means 60 Third conveying device 70 Second counting device 71 Imaging device 72 Counting means 100 Food material placing member

Claims

1. A method for removing dirt and odorous components adhering to a food placement member for a heating cooker, comprising a first removal step of removing the dirt and odorous components from the food placement member by heat-treating the food placement member in a superheated steam atmosphere.

2. The method according to claim 1, wherein the temperature of the superheated steam atmosphere is 500°C or higher.

3. The removal method according to claim 1 or 2, further comprising a second removal step for removing the dirt and the odorous components after the first removal step.

4. The method according to claim 3, wherein the second removal step is carried out by wet blasting.

5. The removing method according to any one of claims 1 to 4, further comprising a counting step of automatically counting the food material mounting members before and / or after the first removing step.

6. The removal method according to claim 5, wherein the counting step is performed based on an image captured by an imaging device.

7. The method according to any one of claims 3 to 6, further comprising a transport step of automatically transporting the food placement member from one process to another.

8. A removal system for removing dirt and odorous components adhering to a food placement member for a heating cooker, comprising a first removal device capable of heat-treating the food placement member in a superheated steam atmosphere.

9. The removal system according to claim 8, further comprising a second removal device downstream of the first removal device for removing the dirt and the odor components.

10. The removal system according to claim 9, wherein the second removal device includes a wet blasting means.

11. The removal system according to any one of claims 8 to 10, further comprising a counting device that automatically counts the food material placement members, the counting device being located upstream and / or downstream of the first removal device.

12. The removal system according to claim 11, wherein the counting device includes an imaging device that photographs the food placement members, and a counting means that counts the number of food placement members from the image acquired by the imaging device.

13. The removing system according to any one of claims 9 to 12, further comprising a transport device for automatically transporting the food placement member from one device to another.

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