JPH04148114A - Heating and cooking device - Google Patents

Abstract

PURPOSE:To enable an efficient discharging of smoke or odor generated from foods by a method wherein the oily smoke or odor is detected by a gas sensor and then an air passage changing damper in a smoke discharging or odor deodoring device is operated. CONSTITUTION:Heated product (such as oily smoke or odor or the like) from foods 2 generated in a heating chamber is discharged from a discharging hole 16 of the heating chamber, passes by a gas sensor 15 installed at a part of a discharging air passage and then the heated product is discharged out of an outer discharging port 17 and out of a heating and cooking device. At this time, the discharged air has no smoke or no odor and then a smoke discharging and odor deodoring device 19 is not operated while the air passage changing damper 21 is being closed (at a position of 21a). As odor is started to be generated from the product 2, a signal of a gas sensing circuit 27 of the gas sensor 15 is increased. As a micro-computer 31 judges that odor is generated, a signal is sent to a control means 32 the damper 21 is released to a position indicated at 21b and a damper 22 is controlled to be moved to a position at 22b and at the same time an auxiliary heater 18 is started to be electrically energized, a forced suction fan 20 is operated to cause a smoke discharging and deodoring device 19 to be operated.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a cooking device for cooking food, and more particularly to a cooking device equipped with a smoke and deodorizing device for removing smoke and odor generated during cooking. It is something.

Conventional technology Many heating cooking devices that automatically cook food by heating food stored in a conventional heating chamber have been put into practical use, and in addition to automatic heating and cooking of food using high-frequency heating, electric heaters and gas heaters are also used to cook roast chicken etc. It is now possible to automatically cook everything from oven cooking to grilling such as grilled fish, making it extremely convenient.

However, the smell and smoke generated during cooking are directly emitted into the kitchen space, which poses a problem for creating a comfortable kitchen space.

Therefore, the odor and smoke generated from food due to heating are reduced to 400~
A heating cooking device equipped with an oxidation catalyst that oxidizes at a temperature of 500°C and converts it into odorless carbon dioxide and water was developed, for example, in Japanese Patent Laid-Open No. 6
0-96839, JP-A-61-223431, JP-A-6
4-41724, JP-A-1-219429, JP-A-1-
219422, Japanese Patent Application Laid-Open No. 1-222114, etc.

Problems to be Solved by the Invention The above-mentioned conventional technology has a problem in that the smoke and odor removal effect is insufficient because no consideration is given to using the device under optimal operating conditions for smoke and deodorization.

An object of the present invention is to obtain a configuration and control conditions for a smoke and deodorizing device that has a large smoke and deodorizing effect, thereby providing a heating cooking device equipped with an efficient smoke and deodorizing device.

Means for Solving the Problems In order to achieve the above-mentioned objects, there is provided a heating chamber for storing food, a first thermal energy generating means for high-frequency heating the food, and cooking the food in an oven or on a grill. 5. A second thermal energy generating means consisting of a gas or electric heater for heating; 5. An atmospheric temperature detection sensor for detecting the atmospheric temperature in the heating chamber; 1. A detecting means for detecting the doneness of food during cooking; A metal oxidizer that supports an oxidation catalyst, has a gas sensor to detect the generated smoke and odor, and an auxiliary heater to maintain the operating temperature as a smoke and deodorization device to remove the generated smoke and odor. objects, a fan for forcibly sucking the heated indoor air, and an air path containing these.

The device includes a damper for changing the air path provided at the starting end and the end of the air path, and a control means for controlling the first and second thermal energy generating means and the smoke and deodorizing device, and the output of the gas sensor. The signal opens and closes the damper for changing the air path installed at the beginning of the air path of the smoke and deodorizing device, and starts and stops power supply to the auxiliary heater, and furthermore, the output signal of the gas sensor opens and closes the damper for changing the air path provided at the start end of the air path of the smoke and deodorizing device. In addition to opening and closing the damper for changing the air path provided at the starting end of the air path, and starting and stopping the power supply to the auxiliary heater, the input power to the auxiliary heater of the smoke and odor removal device is controlled by the output signal of the sensor for detecting the ambient temperature. It is designed to change the operating temperature of the auxiliary heater.

Function In the present invention, the object to be heated stored in the heating chamber is
Or, if heating is performed by the second thermal energy generating means and oily smoke or odor is generated as cooking progresses, a gas sensor installed in a part of the exhaust air path detects the oily smoke or odor and outputs an output signal. . Based on the output signal of this gas sensor, the damper for changing the air path installed at the beginning of the air path of the smoke and deodorizing device operates, and at the same time, power supply to the auxiliary heater that heats the metal oxide supporting the oxidation catalyst is started. The fan for forcibly sucking the air in the heating room starts operating, and the smoke and deodorizing device starts operating, and the smoke and odors generated from the food are efficiently removed and deodorized. Note that if no smoke or odor is generated even as the cooking progresses, the change in the output signal of the gas sensor is small, so the exhaust air path will not be changed to the smoke and deodorization device side.

Normal evacuation takes place. Thereby, it is only necessary to operate the smoke and deodorize device when there is oily smoke or bad odor from the food, so it is possible to provide an efficient smoke and deodorize device with no waste.

Furthermore, since the input power to the auxiliary heater of the smoke and deodorization device in operation is controlled by the signal from the ambient temperature detection sensor that detects the ambient temperature in the heating chamber, a large amount of input power is required when the ambient temperature in the heating chamber is low. The catalyst is supplied to the auxiliary heater, and when the heating chamber ambient temperature is high, the input power to the auxiliary heater is reduced, thereby achieving a catalyst operating temperature that always provides the best smoke and deodorization effect.

EXAMPLE Hereinafter, an embodiment of the present invention will be explained with reference to FIGS. 1, 2, 3, and 4. FIG. 1 explains the configuration and control system of an embodiment of the heating cooking apparatus of the present invention. It is something. In this Figure 1,
1 is a heating chamber, and 2 and 5 are food items to be heated, which are placed on a turntable 3 and rotated by a turntable rotation motor 4 for uniform heating. 6 is a shelf board for grilling grilled fish and the like. 7a, 7
Reference numerals a'7b and 7b' designate electric heaters as second thermal energy generating means 7 for raising the atmospheric temperature in the heating chamber and heating the food. Reference numeral 8 denotes a high frequency oscillator serving as a first thermal energy generating means for continuously or intermittently heating the food 2 with high frequency. High-frequency radio waves oscillated from this high-frequency oscillator are excited into the heating chamber through the excitation port 9 and heat the food 2. 10 is a light source for illuminating the food 2 through the transparent hole 11; 12 is a radiation infrared detector constituting a finish detection means for detecting the finish of the food 2 or 5 through an opening 13 provided in the ceiling of the heating chamber 1; 14 is an ambient temperature detection sensor such as a thermistor for measuring the ambient temperature in the heating chamber; 15 is a gas sensor for detecting smoke, odor, etc. generated from the food 2.5; 16 is the ceiling wall of the heating chamber 2. Heating room air outlet provided in 17
18 is an external exhaust port for discharging exhaust gas from this exhaust port 16 to the outside of the heating chamber, and 18 is a smoke and deodorizer W (hereinafter referred to as unit) 19 made of a metal oxide foam supporting an oxidation catalyst.
20a is a fan for forcibly sucking the heated room air into the smoke and deodorize unit 19; 21 and 22 are air channels provided at the beginning and end of the air channel 20 of the smoke and deodorize unit; 23 and 24 are external exhaust ports for discharging the air after smoke and deodorization to the outside of the heating cooking device, and internal inflow ports for re-introducing the air into the heating chamber; 25 is an air cooling system for the high-frequency oscillator 8; This is a blower fan for causing air to flow into the heating chamber 1 from the transparent hole 1 of the light source 10.

Next, the control system will be explained with reference to FIGS. 1, 2, 3, and 4.

First, a case will be described in which high-frequency heating cooking is performed using a high-frequency oscillator, which is the first thermal energy generating means 8. When the food 2 is placed on the turntable 3 in the heating chamber 1 and cooking is started by the input switch 36 of the cooking device, the food 2 is controlled by instructions from a microcomputer 31 (hereinafter referred to as microcomputer) that receives a signal from the input switch 36. The means is activated, the illumination light source 10 lights up, the turntable rotation motor 4 is rotated, the high frequency oscillator 8 is operated, and the food 2 is heated with high frequency. The blower fan 25 operates at the same time as the high-frequency oscillator 8 starts operating, and after cooling the high-frequency oscillator 8, the heating product ( (smoke, odor, etc.) is discharged from the heating chamber exhaust hole 16, and then passed through a gas sensor 15 (e.g., a semiconductor gas sensor for detecting combustible gas) installed in a part of the exhaust air path to the external exhaust port 17. is discharged from the cooking device. At this time, if there is no smoke or odor in the exhaust air, the signal from the gas detection circuit 27 of the gas sensor 15 is sent to AD by the multiplexer 29.
The digital signal is transmitted to the converter 30, and the digital signal is transmitted to the microcomputer, which reads out and compares a predetermined reference value vO from the ROM 34, and determines that the rate of change is smaller than the predetermined rate of change, and that no smoke or odor is still generated. If it is determined that it is not, a signal is sent to the control means 32, and the damper 21 for changing the air path provided at the starting end of the air path 20 of the smoke removal and deodorization unit 19 is activated.
With the door closed (if position 21a), remove smoke and odor from the smoke and deodorizer 19
does not work. The detailed structure of this smoke removal and deodorization unit 19 is shown in FIG. In FIG. 2, the damper 21 is 21
In this state, the exhaust air from the heating chamber is exhausted through the external exhaust port 17. Next, heating and cooking proceed,
When the food 2 starts to emit an odor, the signal 41 of the gas inspection circuit 27 of the gas sensor 15 increases and becomes the gas sensor output v1 at the heating time t1. When the microcomputer 31 determines that an odor has occurred, it sends a signal to the control means 32. Feed, damper 2
1 to the position 21b, the damper 22 is moved to the position 22b, the auxiliary heater 18 is started to be energized, the forced suction fan 20 is operated, the smoke removal and deodorization unit 19 is operated, and smoke and odor are removed. Exhausts clean air free from heat to the outside of the cooking device.

Next, the finished state of the food 2 is converted into a temperature signal by the food surface temperature detection circuit 28 based on the infrared rays from the food 2 detected by the finished state detection means (radiation infrared detector) 12, and is converted into an AD signal via the multiplexer 29. After that, it is sent to the microcomputer 31. The microcomputer 31 reads a temperature predetermined as the finishing temperature of the food from the ROM 34 and compares it. If the finishing temperature has been reached, the microcomputer 31 sends a cooking completion command to the control means 32, and the control means 32 activates the high frequency oscillator 8.
The ventilation fan 25 and the turntable rotation motor 4 are stopped (at the heating time t2). However, in the smoke and deodorization unit 19, the signal 41 of the gas detection circuit 27 has not decreased to the value v2 at which the smoke and deodorization unit 19 can be stopped.
Smoke and deodorization operations will continue. After the heating time t3, when the signal 41 of the gas detection circuit 27 decreases to a value v2 that can be stopped, the microcomputer 31 determines that the atmosphere inside the heating chamber 1 has become clean, issues a command to the control means 32, and starts the auxiliary heater 1.
8. By stopping the power supply to the forced suction fan 20 and changing the damper 21 from state 21b to state 21a,
A series of controls is completed.

Next, a case of grill cooking such as grilled fish cooking will be explained.

First, the fish 5 is placed on the shelf board 6, which is a mounting table for grill cooking, and the input switch 36 is operated to start cooking. The microcomputer 31 receives a signal from the input switch 36 and starts operating the second thermal energy generating means 7 consisting of electric heaters 7a and 7b for grill cooking. Heating time t
1 has elapsed, an odor is emitted from the fish 5, and the gas sensor 15
detects it, the signal 41 of the gas detection circuit 27 increases and reaches Vl, and as in the case described above, when the microcomputer 31 determines that an odor has been detected, it sends a signal to the control means 32 and moves the damper 21 to the position 21b. The interior is opened, the damper 22 is moved to the position 22a, the forced suction fan 20a is operated, the smoke removal and deodorization unit 19 is started, and clean air free of smoke and odor is re-introduced into the heating chamber. It is returned to the heating chamber via the inlet 24. At this time, when the signal 44 of the temperature detection circuit 26 of the sensor 14 for detecting the atmospheric temperature in the heating chamber 1 has a value lower than the temperature T1, the microcomputer 3
1 issues a command to the control means 32 to set the auxiliary heater output to the maximum Wl, thereby causing the auxiliary heater 1 to
8 operates at the highest temperature and raises the smoke and deodorization unit 19 to its highest capacity. In addition, during grill cooking, the air after smoke and deodorization is returned to the heating chamber to prevent the temperature of the heating chamber from decreasing, that is, the heating capacity. Next, when the signal 44 of the temperature detection circuit 26 of the ambient temperature detection sensor 14 becomes equal to or higher than the temperature T1 (
At heating time t4), the microcomputer 31 issues a command to the control means 32 to lower the auxiliary heater output from Wl to Wl. Similarly, when the heating chamber ambient temperature reaches T2 and T3 (heating times t5 and t6), the auxiliary heater output is controlled to decrease sequentially from W2 to W3 to W4. In other words, as the temperature of the air in the heating room that is forcibly drawn into the smoke and deodorization unit 19 increases, the output of the auxiliary heater 18 is sequentially reduced, thereby making it possible to realize a system in which the smoke and deodorization catalyst operates most efficiently. became.

In this example, a radiation infrared detector was used as a means for detecting the finish of the food, but similar results can be obtained using other detection means, such as detecting changes in humidity in the heating chamber or changes in the concentration of generated gas. Needless to say, it will happen.

Effects of the Invention According to the present invention, the smoke and odor emitted from the heating cooking device can be efficiently removed under optimal conditions by the smoke and deodorization unit, thereby contributing to the realization of a comfortable kitchen.

[Brief explanation of drawings]

Figure 1 is an explanatory diagram of the configuration and control system of an embodiment of the present invention, Figure 2 is a diagram of the configuration of the smoke and deodorizing device, and Figure 3 is an explanation of the output characteristics of the gas sensor and the operation of the fan and auxiliary heater. FIG. 4 is an explanatory diagram of the ambient temperature characteristics and the auxiliary heater output characteristics. DESCRIPTION OF SYMBOLS 1... Heating chamber, 7... Second thermal energy generation means, 8... First thermal energy generation means, 12... Finish detection means, 14... Sensor for detecting ambient temperature,
15... Gas sensor, 18... Auxiliary heater, 1
9... Smoke removal and deodorization device, 20... Air path, 21.22.
...Damper for changing wind path Applicant: Hitachi Hometech Co., Ltd. Figure 2

Claims (1)

[Claims] A heating chamber (1) for storing food, a first thermal energy generating means (8) for high-frequency heating of the food, and a second gas or electric heater for oven cooking or grilling the food. Thermal energy generation means (
7), an ambient temperature detection sensor (14) that detects the ambient temperature in the heating chamber, a finish detection means (12) that detects the finish of the food when it is heated, and a temperature that occurs when the food is cooked. a gas sensor (15) for detecting smoke, odor, etc., a smoke/deodorizing device (19) for removing generated smoke, odor, etc., and the first and second thermal energy generating means (8, 7) and the smoke and deodorization device (1
9), and the smoke and deodorization device (19) includes an auxiliary heater (1
8) a metal oxide carrying an oxidation catalyst on its surface;
A fan (20a) for forcibly sucking air in the heating room, an air path (20) including these, and dampers (21) and (2) for changing the air path provided at the start and end ends of this air path (20).
2), wherein the control means (32) controls the smoke and deodorization device (19) based on the output signal of the gas sensor (15).
) is installed at the starting end of the air path (20) of the air path change damper (
21) and the power supply to the auxiliary heater (18), as well as the atmospheric temperature detection sensor (14).
A heating cooking apparatus characterized in that the operating temperature of the auxiliary heater (18) is changed by controlling the input power to the auxiliary heater (18) of the smoke and deodorizing device (19) based on the output signal of the auxiliary heater (18).