著者

十河 桜子 相墨 智 伊藤 あすか 西川 向一

出版者

一般社団法人 日本燃焼学会

雑誌

日本燃焼学会誌 (ISSN:13471864)

巻号頁・発行日

vol.52, no.162, pp.267-274, 2010 (Released:2018-01-26)

参考文献数

2

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An outline and recent trend is described about the structure and the mechanism related to the combustion of various gas cooking appliances. Cooking appliances are classified according to the kind of heating in cooking, and it introduces the feature of the equipment in a domestic and a commercial kitchen field. In a domestic kitchen field, thermal efficiency of gas cooking stove has improved by the newly developed burner. Thermal efficiency is increased to approx. 56% from approx. 46% with the conventional type. Since 2008, all gas cooking stoves have been required to be equipped with the safety sensors to comply with safety codes and standards in Japan. Installed functions are 'overheat prevention', 'auto-gas-shutoff function in emergency' and other functions by which enables automatic cooking. In a commercial kitchen field, there are special cooking equipments at each kind of cooking. In addition, various heats such as steam are used. The installation of the low radiative cooking equipment is recommended for a comfortable commercial kitchen.