PROBLEM TO BE SOLVED: To provide a burnt mark with desired roasted degree on a surface of sushi ingredients even when a skill of an operator is low, to keep quality of sushi high by inhibiting smells being acquired from a heat source when making the burnt mark, and to add high value to sushi by adjusting the roasted degree depending on the kinds of ingredients.SOLUTION: An infrared ray outputted through an opening (17a) from an infrared heater (19) and an infrared ray reflected by an inner peripheral surface of an integral tube (17) and outputted from the opening (17a) is irradiated to a surface of ingredients (3a) of sushi (3) carried by carrying means (5) to form a burnt mark.COPYRIGHT: (C)2014,JPO&INPIT【課題】作業者の熟練度が低い場合であっても、寿司の具材表面に所望の炙り度合いの焼き目を入れる。焼き目を入れる際に、熱源の匂いが付くのを防止し、寿司を高品質に保つ。具材の種類に応じて炙り度合いを調整でき、寿司を高級化する。【解決手段】搬送手段(5)により搬送される寿司(3)の具材表面(3a)に対し、赤外線ヒータ(19)から開口(17a)を介して出力される赤外線及び積分管(17)内周面により反射して開口(17a)から出力される赤外線を照射して焼き目を形成する。【選択図】図3
