JPH03212224A - Cooking apparatus - Google Patents

Abstract

PURPOSE:To keep the internal temperature of a pot uniform at all times, enhance an effect for water absorption into rice and obtain tastily cooked rice by making an induction coil spiral, applying a single layer winding to the inner side of the coil and so forming the outer side thereof as to have a plurality of winding layers for increasing the number of turns per pot area. CONSTITUTION:An induction coil 8 is constituted with a single element wire bundle wound spirally, and divided into an inner side portion for heating the central part of a pot 5 and an outer side portion for heating the peripheral part thereof. The inner side portion has a single layer winding 8a and the outer side portion is formed into a double layer winding 8b with two windings overlapped, thereby making the outer side portion of the oil 8 larger than the inner side portion in terms of the number of turns per area of the pot 5. When high frequency current is supplied to the induction coil 8 via a control board 11, lines of magnetic force are generated and eddy current is generated within the pot 5. In addition, the bottom of the pot 5 itself opposite to the induction coil 8 generates heat and a cooking material is thereby heated. In this case, heat generation at the bottom outer part of the pot 5 becomes higher than on the inner part, thereby actively facilitating the outer turn of water convection in the pot 5. According to the aforesaid construction, the cooking material in the pot 5 is subjected to the uniform and regular temperature rise of water, and it becomes possible to tastily boil rice without formation of a hard core and that in a uniform condition.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a cooking device that is used in general homes and the like and is equipped with an induction heating source and heats food by placing it in a pot.

Background Art Page 2 In general, a cooking device equipped with an induction heating source for cooking food in a pot has a structure as shown in Fig. 3, as shown in Japanese Patent Publication No. 60-52801, for example. something is known.

That is, in FIG. 3, 101 is a cylindrical outer case with open upper and lower surfaces, and a bottom plate 103 having support legs 102 is fixed to the lower surface of this outer case 7101 by screws. Reference numeral 104 denotes a pot storage section made of heat-resistant plastic, for example, and the pot storage section 104 has a flange 104a provided at its upper end portion fixed to the top surface of the outer case 101 by screws. 105 is a first induction coil embedded in the side surface 104b of the pot storage section 104 by molding; 106 is a first induction coil embedded in the side surface 104b of the pot storage section 104
This is a second induction coil embedded in the bottom surface part 104c of 04 by integral molding.

In addition, these induction coils/1/105.10S have spaces between the wires as shown in FIGS. 4a and 4b so that the wires do not come into close contact with each other.

Reference numeral 107 denotes a three-vaned pot made of magnetic material, for example iron, and this pot 107 is attached to the bottom part 104 of the pot storage section 104.
It is removably placed on C. 108 is a pot storage section 104
A through hole 104d provided in the center of the bottom portion 104c of the
For example, a magnetic thermostat is fixed to the inside via a support plate 109, and the heat-sensitive part 108a of this thermostat 108 is urged upward by a spring (not shown) to come into close contact with the bottom part 1o7b of the pot 107. There is.

Reference numeral 110 denotes a temperature detection switch having a heat sensitive part 110a made of, for example, a thermistor, which detects the temperature of the side surface 107a of the pot 107.
The heat-sensitive portion 110a has its base end connected to the side surface 1 of the pan storage portion 104.
It is inserted into the insertion hole 111 provided in the o4b, and is always urged in the direction of the pot 107 by the spring 112, so that the tip of the heat sensitive part 110a comes into elastic contact with the side surface 107a of the pot 107. It has become.

113 has a knob 114. This lid 113 is removably placed on the flange 114a of the pot storage section 104. 116 is a board fixed to the top surface of the bottom plate 103;
A part of the electrical circuit is placed.

In such a configuration, when cooking, first the first induction coil 105 is energized to heat the upper part of the food stored in the pot 107, and a temperature detection switch 11o that detects the side temperature of the pot 107 is used to set a predetermined temperature. After reaching this point, the second induction coil (V106) is switched to start cooking.

Problems to be Solved by the Invention However, with such a structure, it is only the pot 10 that is heated from above during the initial stage of rice cooking.
Of the rice and water that can be stored in 7, first is water, then,
The temperature of the rice is raised from above, but originally when a substance is heated, it becomes lighter and the temperature difference causes convection. This means that no convection occurs at all. In addition, rice itself has a large specific heat and acts as a type of heat insulating layer that is less likely to heat up than water, so there is a large difference in temperature between the upper and lower parts of the pot 107. Even if the top part is heated to 60'C to 6/-770"C, the bottom part remains almost at room temperature. This means that in order to cook delicious rice, it is important to allow the rice to absorb enough water at the beginning of cooking. Although this is an important factor, if the temperature exceeds 60"C, the rice will begin to gelatinize and will no longer be able to absorb water from the surface of the rice, so the temperature at the top of the pot 107 must be kept below 60"C. Since the rice at the bottom of the pot is hardly heated, it absorbs water at room temperature, and water absorption is not accelerated, so water absorption is insufficient. In this way, the second induction coil 106
If you switch to , rapidly raise the temperature to 100°C, and proceed with the cooking process, the rice at the bottom of the pot will be cooked poorly, with only the surface of the rice being soft and the core remaining inside. .

Therefore, the present invention aims to raise the temperature by constantly equalizing the temperature inside the pot, improving the water absorption effect on the rice, and making it possible to cook delicious rice and to eliminate uneven cooking. The purpose is to achieve this goal.

Means for Solving the Problem 6/ And in order to achieve the above object, the present invention comprises a pot housed in a cooking device main body, an induction coil that heats the pot opposite to the bottom of the pot, and the induction coil The shape of the coil is spiral, and the inner periphery is wound in one stage, and the outer periphery is formed in multiple stages to increase the number of turns per area of the pot. The outermost periphery of the pot is located outside the point of contact between the R section formed at the bottom corner of the pot and the bottom surface of the pot, and inside the point of contact between the R section and the side surface of the pot.

Function: The cooking device of the present invention has the above-described configuration, so that when a high-frequency current is passed through the induction coil, the bottom of the pot facing the induction coil generates heat, but the amount of heat generated is distributed to the outer periphery of the induction coil, where the number of turns per area of the induction coil is large. The periphery of the pot bottom opposite to is larger than the inner periphery of the pot bottom. This unbalanced heating promotes active convection between the rice and water in the pot and the water flowing outside, thereby making the temperature of the food uniform. As the boiling state approaches, the convection in the outer convection gradually increases and becomes more uniform.

In addition, since heating is applied from the bottom of the pot, the temperature of the rice and the like at the bottom is also increased, so it is possible to improve the water absorption effect, which is the initial stage of cooking rice.

In addition, the heat generated by the induction coil is proportional to the cube of the distance between the induction coil and the object to be heated, and as the distance between the induction coil and the object to be heated decreases, the efficiency of heat generation decreases. If the induction coil is arranged in a different way, the induction coil (Vf) must be constructed with a convex curved surface, which is difficult in terms of manufacturing. By associating it with the R section, effective use of heat generation can be achieved.

EXAMPLE Hereinafter, an example of the present invention will be described based on FIGS. 1 and 2.

In Fig. 1, reference numeral 1 denotes a cooking device main body, in which a body 2 and a protective frame 3 made of resin are engaged at the upper part, and a heat insulating material 4 is inserted between the protective frame 3 and the body 2.
A pot 5 is housed through the upper opening of the cooker, and an outer lid 6 is provided to cover the top of the cooking device body 1 and the pot 5.

The pot 5 is made of a magnetic metal or the like, and a sensor section 7 is elastically connected to the bottom center of the pot to detect temperature. An induction coil 8 is arranged on the outer bottom surface of the protective frame 3 so as to face the bottom surface of the pot 6, and is covered with a protective frame cover 9. As shown in FIG. 2, the induction coil 8 is formed by winding a bundle of strands of wire into a spiral shape and dividing it into an inner circumferential part that heats the center of the pot 5 and an outer circumferential part that heats the peripheral part. There is.

The inner circumferential part has one winding 8a, and the outer circumferential part has two windings.
It is formed into two layers of double windings 8b which are stacked one on top of the other, and the number of winding turns per area of the pot 6 is larger at the outer circumference than at the inner circumference. Further, the outermost peripheral part of the induction coil is located outside the contact point between the R section 6a formed at the bottom corner of the pot 5 and the bottom surface of the pot, and inside the contact point between the R section 6a and the side surface of the pot. It is arranged. 10 is an operation switch provided on the cooking device main body 1, and 11 is a control board for supplying high frequency current to the induction coil 8.

Next, the operation of the configuration of this embodiment will be explained. When a high frequency current is supplied to the induction coil L'8 by the control board 11, magnetic lines of force are generated and eddy currents are generated inside the pot 5. Joule heat is generated by this eddy current and the skin resistance due to the material of the pot 5, and the bottom of the pot 5 itself that faces the induction coil/I/8 generates heat, which heats the food stored in the pot 6. However, this heating density is proportional to the number of winding turns per area of the induction coil/1/8, so
In this example, the heat generated at the outer periphery of the bottom of the pot 5 is greater than the heat generated at the inner periphery. This will encourage

Further, since the outermost portion of the induction coil is arranged as described above, the same effect as that obtained by heating the side of the pot 5 can be obtained without heating the side of the pot 5. Even if the induction coil (induction coil) V8 is further spread out on the same plane, the distance from the pot 5 will increase and only inefficient heat generation will be obtained. By associating it with the corner R portion 6a of No. 6, highly efficient and effective heat generation can be obtained.

As a result, the food stored in the pot 6 can receive active external convection with high efficiency, and can obtain a uniform and even water temperature rise, as well as a large specific heat. Since the rice itself is heated directly from the bottom, it can quickly raise the temperature to 60°C, which is the most effective way to absorb water into the rice, which is necessary in the early stages of rice cooking. Sufficient water absorption is achieved by controlling the energization while sensing at step 7. After that, Itsuki 100
Even when raising the temperature to ℃, the convection of the water around the outside of the pot is further promoted and the temperature inside the pot 6 is made uniform, so that the temperature of the rice itself can be evenly raised evenly from top to bottom. So,
With no core, it is possible to cook uniform and delicious rice, and at the same time, it is possible to effectively utilize rice steam through highly efficient heat generation.

Effects of the Invention As is clear from the above embodiments, according to the present invention, the induction coil has a spiral shape, the inner circumference is wound in one stage of 11 vanes, and the outer circumference is formed in multiple stages of winding. By increasing the number of winding turns per area of the pot at the outer periphery of the pot, the heat generation at the outer periphery at the bottom of the pot is greater than the heat generation at the inner periphery, creating an imbalance in heat generation and actively increasing the inside of the pot. By generating convection between the outer plates, the temperature of the food to be cooked can be made uniform, and by improving the water absorption effect when cooking rice, etc., delicious rice can be cooked.

In addition, by associating the outermost circumference of the induction coil with the corner radius of the bottom of the pot, it is possible to achieve highly efficient heat generation and avoid the effect of increasing the outer diameter of the induction coil on the size of the main body outer frame, saving space. It is also possible to aim for this.

[Brief explanation of drawings]

FIG. 1 is a sectional view showing an embodiment of the present invention, which also serves as a jar;
FIG. 4 is a perspective view of the induction coil. 1... Cooker body, 6... Pot, 6a.
...Round part of the pot, 8...Induction coil, 8b...Two stages of winding.

Claims (2)

[Claims] (1) A pot to be stored in the main body of the cooker, and an induction coil that is opposed to the bottom of the pot and heats the pot, the shape of the induction coil is spiral, and the inner circumference is wound in one step,
A cooking device in which the outer periphery of the pot is wound in multiple stages to increase the number of winding turns per area of the pot. (2) A claim in which the outermost peripheral part of the induction coil is located outside the contact point between the R part formed at the bottom corner of the pot and the bottom surface of the pot, and inside the contact point between the R part and the side surface of the pot. The cooker according to item 1.