| 摘要 |
<p>A heat cooking/sterilizing device which heats a commercial, large-capacity cooker to a uniform temperature without agitation and automatically controls heat cooking accurately, and which comprises many nozzles distributedly installed in an enclosed, freely-pressurized/depressurized cooker and a cooling water supply source, a hot water supply source, a seasoning liquid supply source, a steam supply source, a superheated steam supply source and a heated nitrogen supply source all connected via a switching means to supply pipes connecting to these nozzles, wherein a heated seasoning liquid and the like are sprayed directly over foods in the cooker from nozzles and are recovered from the bottom of the cooker for reheating and recirculating through the cooker. Seasoning liquid, hot water, steam, superheated steam, superheated nitrogen and cooling water are temperature-controlled based on outputs from a temperature sensor, a food temperature sensor, a pressure sensor and others and in accordance with a sequencer program and are supplied in order to thereby cook and sterilize foods in the pressure-controlled cooker.</p> |
