JP2017072303A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To efficiently generate superheated steam while restraining a reduction in a food placement space.SOLUTION: A heating cooker comprises: a heating chamber 5; an upper heater 18 in an upper part of the heating chamber 5; a water tank 42 for storing water; an evaporating dish 30 arranged in proximity to a rear part of the upper heater 18; and pump means 87 for supplying the water in the water tank 42 to the evaporating dish 30. The evaporating dish 30 comprises: an inclined bottom surface 30f; side surfaces 30b, 30c, 30d, and 30e extending upward from the bottom surface 30f; a flange part 30a fixed to a top surface 5h; and discharge holes 30h in the side surfaces 30c, 30d, and 30e for discharging steam to the heating chamber 5 from a space surrounded by the evaporating dish 30 and the top surface 5h.SELECTED DRAWING: Figure 5

Description

  The present invention relates to a heating cooker.

  In the summary column of Patent Document 1, “the steam generating means 43 is composed of a steam generating space 103 surrounded by a heating bottom surface 43g and a plurality of heating side surfaces 43f, a boiler heating means 89 provided on the outer periphery of the steam generating space 103, A boiler body 43a provided with a water supply port 104 for supplying water into the steam generation space 103, and a heating chamber from the steam generation space 103 above the heating side face 43f on the heating chamber 28 side among the plurality of heating side faces 43f. 28 is provided with a boiler lid 43b provided with an outlet 44 for supplying water vapor, and a sealing material 43e is provided between the boiler body 43a and the boiler lid 43b. The block 43p that protrudes toward the water vapor generation space 103 has an outlet 44a, and the outlet 44 that protrudes from the heating side surface 43f on the heating chamber 28 side. Is provided with a bets "it is disclosed.

  The summary column of Patent Document 2 includes “a heating chamber 1 for storing an object to be heated, high-frequency generating means for heating the object to be heated by high-frequency radio waves, and an object for heating an object to be heated provided in the lower part of the heating chamber. A high-frequency heating apparatus comprising an electric heating means 2 and a steam generation means 8 for generating steam in the heating chamber, wherein a heater heat reflecting plate 3 is provided at a lower portion of the heating chamber so as to receive dripping water from the heating chamber. Further, there is disclosed a configuration in which a water receiving tray 5 is detachably disposed on the front surface of the apparatus main body, and the heater heat reflecting plate guides the dropped water to the water receiving tray on the front surface of the main body.

JP2015-129596A JP 2007-205688 A

  However, in Patent Document 1 and Patent Document 2 described above, a dedicated heater for evaporating water, a temperature sensor for detecting the temperature of the heater, and a power control means for adjusting the temperature of the heater are required.

  In addition, as shown in Patent Document 2, when an evaporating dish (steam generating means) 8 is provided at the bottom of the heating chamber, food is placed on the bottom of the heating chamber when the food is placed on the bottom of the heating chamber to warm the cooking function. The area to be placed becomes smaller.

  Then, an object of this invention is to generate superheated steam efficiently, suppressing the reduction | decrease of the food mounting space.

  The present invention has been made to solve the above problems, and is disposed in the vicinity of a heating chamber, an upper heater above the heating chamber, a water tank for storing water, and a rear portion of the upper heater. An evaporating dish, and pump means for supplying water from the water tank to the evaporating dish, the evaporating dish having an inclined bottom surface, a side surface facing upward from the bottom surface, and the top surface fixed to the top surface. A flange portion at an upper portion of the side surface; and a discharge hole on the side surface that discharges water vapor from the space surrounded by the evaporating dish and the top surface to the heating chamber.

  According to the present invention, it is possible to efficiently generate superheated steam while suppressing a decrease in food placement space.

It is the perspective view which looked at the main part of the cooking-by-heating machine concerning the embodiment of the present invention from the front side. It is AA sectional drawing of FIG. It is the perspective view which looked at the state which removed the outer frame and the door from the main body of the heating cooker which concerns on embodiment of this invention from the front side. It is the perspective view looked up from the front lower side in the state which removed the outer frame and the door from the main body of the heating cooker. It is the BB sectional view of Drawing 1, and is the state where the outer frame was removed from the main part of the cooking-by-heating machine concerning the embodiment of the present invention. It is the perspective view seen from the upper front side explaining the evaporating dish and nozzle of the heating cooker, (a) (b) (c) is the figure seen from a different direction, respectively. It is a principal part expanded sectional view of FIG. 5 explaining the evaporating dish, nozzle, and upper heater of the heating cooker. It is a block diagram showing the control means of the heating cooker. It is the perspective view which looked at the heating pan of the heating cooker from the front side. It is a front view which mounts a heating pan in the heating chamber of the heating cooker. It is explanatory drawing showing the control method of the automatic cooking of the same heating cooker.

Embodiments of the present invention will be described below in detail with reference to the drawings.
1 to 5, a main body 1 of a heating cooker puts a food to be cooked in a heating chamber 5 and heats the food to be cooked using the heat of a microwave, a heater, or steam.

  The door 2 opens and closes in order to put the food to be taken in and out of the heating chamber 5, and when the door 2 is closed, the heating chamber 5 is hermetically sealed to leak microwaves used for heating the food to be cooked. It is possible to prevent heat, contain heat, and heat efficiently.

  The handle 3 is attached to the door 2 and facilitates opening and closing of the door 2, and has a shape that can be easily grasped by a hand.

  The glass window 4 is attached to the door 2 so that the state of food being cooked can be confirmed, and uses glass that can withstand high temperatures due to heat generated by a heater or the like. The door 2 has an inner glass 8 on the heating chamber 5 side and a glass window 4 on the outer side, and an air layer is provided on the inside to prevent escape of heat from the heating chamber 5 during oven heating, for example.

  The operation panel 9 on the right side of the front surface of the door 2 is input from the operation unit 9a and an operation unit 9a for selecting and inputting heating conditions such as microwave heating and heater heating, and heating conditions such as heating time. Display section 9b for displaying the contents and cooking progress. The input means 71 is an operation unit 9 a and a display unit 9 b provided on the operation panel 9. A control means 151 (FIG. 8) is provided which receives an input from the input means 71 and controls the heating means described later under the heating conditions set according to the input.

  Range heating means 77 (FIG. 8) for heating the object to be cooked with microwaves by the input means 71, grill heating for heating the object to be cooked by the upper heater 18 provided in the top plate recess 5h of the top plate 5d of the heating chamber 5 Means, an oven heating means for heating the heating chamber 5 with the lower heater 11 provided at the bottom of the heating chamber 5 and the upper heater 18, and an evaporating dish 30 provided in the top plate recess 5h using the upper heater 18 as a heat source. Then, a heating means for heating the object to be cooked, such as a steam heating means for heating the object to be cooked by generating water vapor, is selected, and cooking conditions such as the heating time and an automatic menu are input.

  The input means 71 then selects and sets the auto menu and displays the auto menu setting contents.

  The water tank 42 is a container for storing water necessary for generating water vapor. The water tank 42 is provided on the lower front side of the main body 1 and is structured to be detachable by being guided from the front surface of the main body 1 to the dew receiver 42a. This makes it easy to supply and drain water. The dew receptacle 42a collects dew in the heating chamber 5.

  The outer frame 70 is a cabinet that covers the upper surface and the left and right side surfaces of the main body 1 of the heating cooker.

  The machine room 20 is provided in a space between the heating chamber 5 and the outer shell 70 of the main body 1. In this embodiment, the machine room 20 is provided on the right side of the heating room 5, and the magnetron 15 for heating food. A power supply means 17 comprising an inverter for supplying power to the magnetron 15 and a cooling means 50 for sucking outside air into the magnetron 15 and the power supply means 17 and blowing cooling air are attached. The range heating unit 77 includes a magnetron 15 and a power supply unit 17. The machine room 20 is provided with infrared temperature detecting means 25.

  The bottom surface 5a of the heating chamber 5 is provided with an antenna chamber 19 in which a substantially central portion is recessed in a concave shape, in which a rotating antenna 12 is installed, and microwave energy radiated from the magnetron 15 is guided to the waveguide 14. , And flows into the lower surface of the rotary antenna 12 through an opening through which the output shaft of the rotary antenna 12 passes, and is diffused by the rotary antenna 12 and radiated to the heating chamber 5. The output shaft of the rotating antenna 12 is connected to the rotating antenna driving means 46. The heating chamber 5 and the antenna chamber 19 are separated by a partition plate 6, the periphery of the partition plate 6 is placed on the bottom surface 5 a of the heating chamber 5, and the periphery of the partition plate 6 is heated by a silicon-based adhesive 7. It is fixed to the chamber 5. The antenna chamber 19 is provided with a lower heater 11 made of a sheathed heater at the bottom of the heating chamber 5 so as to surround the rotating antenna 12.

  An upper heater 18 of the straight pipe is attached to the left and right in the top plate recess 5h spreading on the top plate 5d above the heating chamber 5. The upper heater 18 is used when the object to be heated is heated on the grill, and is used in combination with the lower heater 11 as oven heating. On the front side (door 2 side) of the upper heater 18 provided in the top plate recess 5h, a U-shaped protective member 18a is provided downward from the top plate recess 5h. Since the outer periphery of the upper heater 18 is made of glass or the like, an object is directly applied to the upper heater 18 from the front side in the heating chamber 5 so that the upper heater 18 is not damaged. The heater may be a sheathed heater or the like.

  The left and right side plates 5e of the heating chamber 5 are provided with an upper shelf 5m and a lower shelf 5n, and a heating pan 60 used for cooking is placed thereon. FIG. 9 shows a rectangular heating dish 60 that accommodates and cooks the food to be placed on the upper shelf 5m or the lower shelf 5n, and FIG. 10 shows a state in which the heating dish 60 is placed on the upper shelf 5m of the heating chamber 5 from the front. Show.

  In addition, an infrared temperature detecting means 25 is provided at the right rear portion of the heating chamber. The temperature of the object to be cooked is captured by infrared rays from the rear right side of the heating chamber 5 and input to the control means 151 to control the heating means.

  A chamber temperature detecting means 85 for detecting the temperature in the heating chamber 5 is provided outside the heating chamber 5 at the right rear of the exhaust port 5r above the rear portion of the heating chamber 5. The internal temperature detection means 85 is provided at a position where it is not directly affected by the upper heater 18 of the grill heating means.

  A pump means 87 is provided at the lower left of the main body 1 to draw water from the water tank 42 and send it to the evaporating dish 30 which is a water vapor generating means. It is composed of a pump and a motor that drives the pump, and the adjustment of the water supply amount is determined by the ON / OFF ratio of the power supplied to the motor.

  By driving the pump means 87, the water tank 42 is supplied to the pump means 87 through the pipe 87a, the pipe 20b is supplied from the nozzle 20 to the evaporating dish 30, and the water supplied to the evaporating dish 30 is already heated. The water dropped on the evaporating dish 30 is heated to become water vapor and is ejected from the discharge hole 30h to the heating chamber 5. The evaporating dish 30 is heated mainly at the front surface 30b from the upper heater 18, and the pump means 87 is energized intermittently to supply water to the heated evaporating dish 30 so as to evaporate instantaneously. Supply.

  The pump means 87 has a flow rate of 320 mL / min in the state of continuous ON energization. By energizing the pump means 87 with 0.08 seconds ON and 20 seconds OFF, the flow rate becomes 1.27 mL / min. That is, it is turned ON once every 20.08 seconds, and approximately 0.43 mL of water is supplied from the pump means 87 at a time.

  In the present embodiment, temperature detecting members such as a thermistor and a thermostat for directly detecting the temperatures of the evaporating dish 30, the nozzle 20, and the upper heater 18 are not provided. The control operation incorporated in advance and the information of the input means 71 and the internal temperature detection means 85 are transmitted to the control means 151 (FIG. 9), and the upper heater 18 and the pump means 87 are controlled.

Next, the operation of the heating cooker system will be described. FIG. 8 is a block diagram showing the control means of the heating cooker.
The power source 76 is for operating the main body 1 of the cooking device.
The upper heater 18 is a grill heating means for baking an object to be cooked in the heating chamber 5.
In the oven heating means, the upper heater 18 and the lower heater 11 are operated to heat the cooking object in the heating chamber 5.

  The range heating unit 77 is a power supply unit 17 equipped with an inverter circuit that generates a power source for driving the magnetron 15 and the magnetron 15. The power supply means 17 creates a power supply corresponding to the heating power input from the input means 71 and supplies it to the magnetron 15.

  The cooling means 50 is a fan device in which a fan is connected to a cooling motor in a machine room 20 provided in the main body 1. The self-heating magnetron 15, the power supply means 17, the infrared temperature detection means 25, etc. in the machine room 20 are cooled.

  The rotating antenna driving means 46 is a motor for driving the rotating antenna 26, and a synchronous motor and a gear for reducing the rotational speed are integrated.

  The internal temperature detection means 85 is attached to the exhaust port 5r of the heating chamber 5, detects the temperature in the heating chamber 5, and the control means 151 controls the upper heater 18 and the lower heater 11 as oven heating means, and grill heating means. The power of the upper heater 18 is adjusted.

  The water vapor generating means is composed of the pump means 87, the evaporating dish 30, and the upper heater 18 for heating the evaporating dish 30, and the control means 151 controls the upper heater 18 and the pump means 87.

  Reference numeral 71 denotes an input means, which shows an operation unit 9a and a display unit 9b.

  Reference numeral 151 denotes a control means which operates to cook the food to be cooked in accordance with the contents input from the input means 71. The detection means detects the state of the food to be cooked and the state of the heating chamber, and then Each heating means and driving means are operated as necessary.

  The control means 151 stores a heating condition which is an auto menu control process 300 (FIG. 11) in which the operation of each heating means and the heating operation by time are combined.

Next, the water vapor generating means will be described with reference to FIGS.
The evaporating dish 30 has a seamless dish shape made of metal such as stainless steel by press molding, and includes a front surface 30b, a right surface 30c, a left surface 30d, a rear surface 30e, which are side surfaces, and a bottom surface 30f, which is a bottom surface. Above the side surface, a flange portion 30a spreading in four directions is provided, and on the side surface excluding the front surface 30b, a discharge hole 30h is provided at a position higher than the bottom surface 30f, and the bottom surface 30f is inclined forward and downward. The evaporating dish 30 is arranged on the ceiling of the heating chamber 5 as shown in FIG. 4, and the rear side (exhaust port 5r side) of the upper heater 18 and the front surface 30b side of the evaporating dish 30 are arranged on the upper side as shown in FIG. It is arranged close to the heater 18. Further, by providing it on the opposite side of the left and right sides of the internal temperature detection means 85, it is made difficult to be affected by the temperature change of the evaporating dish 30 due to the supply of water and the generated water vapor.

  The evaporating dish 30 is fixed by welding the flange portion 30a to the top plate recess 5h (top surface). By doing so, the heating chamber 5 and the evaporating dish 30 are made of an integral metal, thereby preventing the occurrence of sparks by the microwaves generated by the magnetron 15, and the top surface of the heating chamber 5 serving as the reflector of the upper heater 18. The temperature is efficiently transmitted to the evaporating dish 30. Moreover, the upper surface opening part (upper part 30u) of the evaporating dish 30 is closed by the top plate recessed part 5h on the top surface of the heating chamber 5 which is the reflecting plate of the upper heater 18, so that the water poured into the evaporating dish 30 is removed. It can be heated efficiently.

Next, the nozzle 20 will be described.
The nozzle 20 is formed as a molded product made of heat-resistant resin so that microwave sparks do not occur between the metal heating chamber 5 and the evaporating dish 30. Further, the nozzle 20 serves as an antenna to prevent the microwave from leaking out of the heating chamber 5. Furthermore, the hole through which the nozzle 20 faces is also sized so that the microwave does not leak.

  As shown in FIG. 3, the nozzle 20 is fixed to the side surface or the ceiling of the heating chamber 5 with a screw 21 via a fixing member 22 provided on the nozzle 20, and the nozzle tip 20 b faces the evaporating dish 30. It is provided at the dimension position. Further, the position of the nozzle 20 facing the evaporating dish 30 is arranged on the rear surface 30 e side far from the upper heater 18 on the opposite side of the front surface 30 b close to the upper heater 18.

  A pipe 87 b connected to the pump 87 is connected to the connection portion 87 b 1 of the nozzle 20 outside the heating chamber 5. The installation position of the nozzle 20 of the present embodiment is fixed to the top plate side portion 5k on the left side of the top plate recess 5h serving as the side surface of the heating chamber 5.

  When water is dropped from the nozzle 30 onto the evaporating dish 30 heated by the upper heater 18, it spreads thinly on the bottom surface 30f and is efficiently heated and evaporated. The water that could not be evaporated flows through the bottom surface 30f to the front surface 30b side in the form of a thin film, and in the process of flowing, the thin film water is efficiently heated by the radiant heat from the heated bottom surface 30f and the reflector on the top surface. And discharged from the discharge hole 30h. Although the evaporating dish 30 is provided above the heating chamber, the object to be heated below can be efficiently exposed to the steam by the expansion when the water becomes steam.

  The height from the bottom surface 30f of the discharge hole 30h is determined so that when the tap water is evaporated, water droplets run up and do not jump out of the discharge hole 30h. A burring may be provided on the inner side of the discharge hole 30h to prevent the water droplet from flying out. Furthermore, it is provided in consideration of the amount of deposition so that the chalk does not come out from the discharge hole 30h after long-term use.

  Another reason that the nozzle 30 is provided on the side farthest from the upper heater 18 that is a heat source is to drop water at a portion where the temperature is far from the heat source and the temperature is low, thereby suppressing evaporation of the water at the dripping place. This is in order to suppress the accumulation of chalk just under the tip 20b.

Next, the control process 300 which the control means 151 implements when cooking a herb grilled bird as an example with reference to FIG.
The heating pan 60 is placed on the upper shelf 5 m provided in the heating chamber 5, and tap water is put into the water tank 42 and attached to the main body 1. The input means 71 sets an automatic menu and starts cooking.

  When cooking is started, the control means 151 performs the oven process 301. In the oven process 301, the upper heater 18 and the lower heater 11 are energized with a preset energization pattern to raise the temperature of the heating chamber 5. At this time, the electric power of the upper heater 18 and the lower heater 11 is controlled so that the internal temperature detection means 85 detects the temperature and maintains the heating chamber 5 at a predetermined temperature.

  This is a process of raising the temperature of the heating chamber 5 to a set temperature by the upper heater 18 and the lower heater 11 in the oven process 301. At this time, the evaporating dish 30 is also heated at the same time. For controlling the temperature (H1) of the heating chamber 5, the control means 151 controls the power of the upper heater 18 and the lower heater 11 in accordance with the temperature detected by the internal temperature detection means 85.

  The oven process 301 is determined by experiment so that the temperature of the evaporating dish 30 is raised to 120 ° C. or more without being affected by the room temperature by controlling the temperature so as to maintain 180 ° C. in the center of the heating chamber 5. is there. The reason for elevating the evaporating dish 30 to 120 ° C. or higher is to operate the pump means 87 in the next step to evaporate approximately 0.43 mL of water supplied at a time.

Next, a steam + oven process 302 is performed.
After the temperature of the evaporating dish 30 is heated to 120 ° C. or higher in the oven process 301 described above, in the steam + oven process 302, water is dropped from the nozzle 20 to the evaporating dish 30 by operating the pump means 87 to generate water vapor. The generated water vapor is discharged from the discharge hole 30h to the heating chamber 5. Steam discharged from the discharge hole 30h of the evaporating dish 30 is reheated by the upper heater 18 to generate superheated steam, and the superheated steam heats the food to be cooked.

  Again, the temperature of the heating chamber 5 is maintained at H1. The heating time T2 spends about 60% of the entire cooking time in the steam + oven process 302. For example, the steam + oven process 302 is performed for about 16 minutes.

  In the steam + oven process 302, the temperature of the evaporating dish 30 is raised to 120 ° C. or higher by controlling the temperature so as to maintain 180 ° C. at the center of the heating chamber 5. In the steam + oven process 302, the pump means 87 is intermittently turned ON for 0.08 seconds, supplied with about 0.43 mL and turned OFF for 20 seconds, so that the temperature of the evaporating dish 30 is deprived by the evaporation of water during these 20 seconds. The temperature drop was determined by an experiment in which the temperature was raised to 120 ° C. or higher so that the temperature could be maintained.

  In this way, by supplying an amount of water that can be evaporated to the evaporating dish 30 that has been heated in advance, water is accumulated as hot water in the evaporating dish 30 so that it cannot be evaporated and cooking is not terminated. It is.

  And about the steam + oven process 302, in standard cooking, it is integrated so that about 15 ml or more of water may be consumed. This is because the user can obtain an actual feeling that cooking is performed using steam, and at the same time, the user can obtain effects such as salt reduction and degreasing by steaming and cooking.

  Finally, in the grilling process 303, only the upper heater 18 serving as the grill heating means is energized to give the surface of the portion to be cooked a baking color. Here, the temperature of the heating chamber 5 is maintained at H2 higher than H1. The heating chamber 5 is heated to 210 ° C. The heating time T3 spends about 10% (approximately 3 minutes) of the entire cooking time in the oven process 301. After these steps, cooking is completed, the fat is removed by superheated steam, and the finish is baked.

  And the temperature of the evaporating dish 30 is heated directly without detecting the temperature of the evaporating dish 30, and the temperature of the evaporating dish 30 is raised and maintained, and the amount of water evaporated little by little is intermittently supplied, and no water is supplied. In the meantime, since the temperature of the evaporating dish is not lowered by being heated again in the heating chamber 5, water does not accumulate as hot water in the evaporating dish 30.

  As described above, according to the embodiment of the present invention, the heating chamber, the upper heater in the upper portion of the heating chamber, the water tank for storing water, the evaporating dish disposed near the rear portion of the upper heater, and the water And a pump means for supplying water from the tank to the evaporating dish, the evaporating dish having an inclined bottom surface, a side surface facing upward from the bottom surface, and a flange portion at the upper part of the side surface fixed to the top surface. And a discharge hole on the side surface for discharging water vapor from the space surrounded by the evaporating dish and the top surface to the heating chamber. Accordingly, it is possible to generate superheated steam efficiently without reducing the space for placing foods at low cost.

  The evaporating dish is made of metal. Thereby, the temperature of the evaporating dish is easily transmitted to water uniformly, and the generation efficiency of heated steam is further improved.

  Further, the internal temperature detection means for detecting the temperature of the heating chamber, the input means for setting the heating conditions, the detection temperature of the internal temperature detection means, and the heating conditions set by the input means Control means for controlling the upper heater. Thereby, superheated steam can be efficiently generated under an appropriate temperature condition.

1 body 5 heating chamber,
5h Top plate recess (top)
5k Top plate side portion 9 Operation panel 11 Lower heater 18 Upper heater 20 Nozzle 20a Nozzle opening 20b Nozzle tip 30 Evaporating dish 30a Flange portion 30b Front (side surface)
30c Right side (side)
30d Left side (side)
30e Rear (side)
30f Bottom surface 30h Discharge hole 30h1 Nozzle through hole 30k Last part 30m Corner part 30u Inner upper part 30w Lower end position 42 Water tank 71 Input means 85 Internal temperature detection means 87 Pump means 151 Control means

Claims (3)

A heating chamber;
An upper heater at the top of the heating chamber;
A water tank for storing water,
An evaporating dish disposed in proximity to the rear of the upper heater;
Pump means for supplying water from the water tank to the evaporating dish,
The evaporating dish is
An inclined bottom surface;
A side surface facing upward from the bottom surface;
An upper flange portion of the side surface fixed to the top surface;
A heating cooker, comprising: a side-side discharge hole for discharging water vapor from a space surrounded by the evaporating dish and the top surface to the heating chamber.   The cooking device according to claim 1, wherein the evaporating dish is made of metal. A chamber temperature detecting means for detecting the temperature of the heating chamber;
Input means for setting the heating conditions;
The heating according to claim 1 or 2, further comprising a control means for controlling the upper heater in accordance with a temperature detected by the internal temperature detection means and a heating condition set by the input means. Cooking device.

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