JP2000274699A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a heating cooker in which generation of smoke is prevented in the heating chamber and the odor of steam exhausted from the heating chamber is reduced. SOLUTION: A pan 13 is placed in a heating chamber 11 disposed in the body 10 of a heating cooker and a food F placed on a toasting net 14 arranged on the pan 13 is subjected to grill cooking by means of a sheath heater 15. Suction holes 11e are made in the bottom face 11b of the heating chamber 11 in order to such air into the heating chamber and exhaust holes 11f are made in the upper surface of the heating chamber 11, i.e., the barrier wall 10c. An exhaust duct 17 communicating with the rear part of the exhaust holes 11f and the body 10 of heating cooker is disposed above the heating chamber 11. Air sucked into the exhaust duct 17 by means of an exhaust fan 19 disposed in the exhaust duct 17 is purified through a filter 18 carrying an oxidizing deodor catalyst before being discharged to the outside.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device for cooking food placed on a tray in a heating chamber by an electric heating device such as a heater.

[0002]

2. Description of the Related Art FIG. 6 shows an example of a heating cooking apparatus capable of grilling meat, fish and the like. This heating cooking device includes a device main body 30 in which a heating chamber 31 is provided,
On the front surface of the heating chamber 31 of the apparatus main body 30, there is provided a door 40 provided to open and close an opening 31a for taking in and out the food F to be cooked.

The upper part of the apparatus main body 30 above the heating chamber 31 is a control chamber 32, and the bottom 31b of the heating chamber 31
And the back surface 31 c is the device bottom surface 30 in the device main body 30.
An appropriate space is formed between the “a” and the apparatus back surface 30b.

In the heating chamber 31, a pair of upper and lower sheathed heaters 35 are arranged, and each sheathed heater 35 is
Each is controlled by a control device 36 provided in the control room 32. A receiving tray 33 on which a food F to be heated or the like is placed is disposed in a horizontal state at a lower portion near the bottom surface 31b of the heating chamber 31. The receiving tray 33 is detachably engaged with a shelf formed on each side surface of the heating chamber 31.

The food F to be cooked is placed on a saucer 33.
Is directly placed, but in the case of food F to be grill-cooked such as fish and meat, the tray 33
The food F is placed on the grill 34 arranged above, and the food F is heated in a state of being close to the upper sheath heater 35.

An exhaust duct 37 is provided inside the control room 32. The exhaust duct 37 communicates with an exhaust hole 31f provided substantially in the center of the partition wall 30c between the heating chamber 31 and the control chamber 32, and communicates with an exhaust port 30d provided in an upper part of the apparatus rear surface 30b. I have.

[0007] In the heating cooking apparatus having such a configuration, a grill 34 arranged on a saucer 33 in a heating chamber 31 is placed on a grill 34.
Food F such as meat and fish to be grilled is placed,
It is heated by each of the upper and lower sheath heaters 35. Then, the steam, smoke, and the like generated from the food F flow into the exhaust duct 37 together with the air heated in the heating chamber 31, pass through the exhaust duct 37, and are discharged to the rear of the apparatus main body 30. The oil generated from the food F is dropped on the tray 33.

[0008]

As described above, when grilling the food F such as fish, the food F is placed on the grill 34 arranged on the saucer 33, and the seeds heater 35 The food F is heated in a state where the food F is close to the food F. In this case, the saucer 33 itself is heated to a high temperature by the lower sheath heater 35, and oil dripping from the food F such as fish is heated to a temperature higher than the smoke temperature by the saucer 33 heated to a high temperature, and smoke is generated. Or oil may seize on the tray 33. When smoke is generated from the oil, the smoke is discharged together with the air in the heating chamber 31 and the exhaust duct 3.
7, the smoke in the heating chamber 31 may not be completely exhausted only by natural exhaustion from the exhaust duct 37, and the heating chamber 31 may be filled with smoke. . When the heating chamber 31 is filled with smoke, the user can open the door 40.
When the user opens the food F to take out the food F, the user is uncomfortable. In addition, if the oil dropped on the tray 33 is baked on the high-temperature tray 33, it cannot be easily removed from the tray 33, and there is a problem that the cleaning is troublesome.

FIG. 7 shows the change over time of the temperature of the saucer 33 when the saury is cooked by the cooking device shown in FIG. 6, and the output value of the odor sensor provided at the outlet 30e of the apparatus main body 30. It is a graph which shows a time-dependent change of (Σ value). After 15 minutes have passed, the pan 33
It rises to about 0 ° C. The smoke temperature of saury oil is usually
The temperature is about 202 to 220 ° C., and it is not possible to prevent the emission of smoke from the oil dropped on the tray 33. Also,
The output value (Σ value) of the odor sensor is 90 × 10 at maximum.
The smell is spreading around.

[0010] Japanese Patent No. 2790458 discloses that air is suctioned from an intake hole provided between a heating chamber and a door, and that air is passed above a receiving tray. A cooking device for forcibly exhausting air from a cooking device is disclosed. However, in such a configuration in which air passes above the pan directly heated by the heating device, there is a problem that the pan cannot be reliably prevented from being heated to a high temperature.

In Japanese Patent Application Laid-Open No. Hei 9-164080, in a fish grill which is heated by a pair of upper and lower electric heaters, air is forcibly forced by a fan between the bottom of the cooking chamber and the bottom of the shell. Is introduced to cool the bottom surface of the cooking chamber. As described above, in the configuration in which air flows along the outer peripheral surface of the bottom surface of the cooking chamber, the bottom surface of the cooking chamber can be cooled. However, with such a configuration, the air inside the cooking chamber cannot be discharged to the outside, and there is a possibility that the cooking chamber may be filled with water vapor or the like generated from the fish to be grilled.

SUMMARY OF THE INVENTION The present invention has been made to solve such a problem, and an object of the present invention is to prevent the generation of smoke in a heating chamber, and furthermore, the odor contained in steam and the like discharged from the heating chamber. It is an object of the present invention to provide a heating and cooking device that can reduce the occurrence of cooking.

[0013]

In the cooking device of the present invention, a saucer is arranged in a heating chamber arranged in the apparatus main body so that an opening is opened and closed by a door, and the saucer is placed on the saucer. A heating cooking device in which food is cooked by an electric heating device, wherein an intake hole provided to suck air into the heating chamber below a saucer disposed in the heating chamber, and a heating chamber. And an exhaust duct disposed above the heating chamber so as to communicate with the exhaust hole and the rear of the apparatus body, and exhaust air in the heating chamber through the exhaust hole. It is provided with an exhaust fan arranged in the exhaust duct so as to suck into the duct, and a filter arranged in the exhaust duct so as to purify air sucked by the exhaust fan. .

[0014] The intake hole is provided on a bottom surface of the heating chamber. The air inlet is provided on a side surface of the heating chamber.

[0015] The intake hole is arranged on the front side close to the door. An oxidative deodorizing catalyst is supported on the filter.

[0016]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a cross-sectional view illustrating an example of an embodiment of the heating cooking device of the present invention. This heating cooking device has an apparatus main body 10 in which a heating chamber 11 is provided.
And a door 20 that covers an opening 11a that can be opened and closed so that food F to be cooked can be taken in and out, on the front surface of the heating chamber 11 of the apparatus main body 10.

The upper part of the apparatus main body 10 above the heating chamber 11 is a control chamber 12 divided by a partition 10c. The heating chamber 11 has a partition wall 10c provided between the heating chamber 11 and the control chamber 12, a bottom surface 11b provided at an appropriate distance from the apparatus bottom surface 10a, and an appropriate distance from the apparatus back surface 10b. It is surrounded by the back surface 11c provided in the opening. The door 20 that opens and closes the opening 11a of the heating chamber 11 is entirely in contact with the front surface of the device body 10 around the opening 11a so that the electromagnetic wave does not leak from the opening 11a when the opening 11a is closed. Has become.

At the lower part of the heating chamber 11, a tray 13 is provided in a horizontal state at an appropriate distance from the bottom surface 11b of the heating chamber 11. The saucer 13 is detachable from a shelf provided on each side of the heating chamber 11, and when food F such as fish and meat is to be grilled, a grill is placed on the saucer 13. The food F to be grill-cooked is placed on the grill 14.

A sheath heater 15 as an electric heating device is arranged above the heating chamber 11 in the vicinity of the partition wall 10c, and a sheath heater 15 is arranged in the middle of the heating chamber 11. Each sheathed heater 15
By the control device 16 arranged in the front of the control room 12,
Each is controlled.

Opening 1 at bottom surface 11b of heating chamber 11
A large number of intake holes 11e are provided in the area near 1a. An intake port 10d is provided in the apparatus bottom surface 10a so as to face a region of the bottom surface 11b of the heating chamber 11 where a large number of intake holes 11e are provided. On the other hand, the heating chamber 11
A large number of exhaust holes 11f are provided in a substantially central region of the partition wall 10c provided between the control chamber 12 and the control chamber 12.

Inside the control room 12, an exhaust duct 17 is horizontally arranged from the center in the front-rear direction of the apparatus main body 10 to the rear surface 10b of the apparatus. The rear end of the exhaust duct 17 communicates with an exhaust port 10e provided at an upper part of the apparatus rear surface 10b. The front end of the exhaust duct 17 is
A filter 18 carrying an oxidizing and deodorizing catalyst is provided in a front end portion of an exhaust duct 17 facing the region where the exhaust hole 11f is provided in a communication state and facing the region where the exhaust hole 11f is provided in the partition wall 10c. Is arranged. The exhaust duct 17 connected to the filter 18
An exhaust fan 19 is disposed in the front end of the fan. The exhaust fan 19 sucks the air in the heating chamber 11 into the exhaust duct 17 through the exhaust hole 11f provided in the partition wall 10c and the filter 18, and discharges the air from the exhaust port 10e provided in the rear surface 10b of the apparatus. It is supposed to.

In the heating cooking apparatus having such a configuration, for example, when grilling food F such as meat and fish,
The food F is placed on a grill 14 arranged on a saucer 13 in the heating chamber 11, and the food F is placed between the upper sheath heater 15 and the lower sheath heater 15. Are heated by the respective sheathed heaters 15 in a state where they are close to each other. When the food F such as meat and fish is heated by each of the sheath heaters 15, an exhaust duct 17 provided in the control room 12 above the apparatus main body 10.
The exhaust fan 19 inside is driven.

When the exhaust fan 19 is driven, the heating chamber 1
The air inside 1 is sucked in through a filter 18 and is discharged through an exhaust duct 17 from an exhaust port 10e provided in the rear surface 10b of the apparatus. As a result, the pressure in the heating chamber 11 is reduced, and the intake port 10 provided in the apparatus bottom face 10a is reduced.
d and an intake hole 1 provided in the bottom surface 11b of the heating chamber 11.
Air flows into the heating chamber 11 through 1e. The air that has flowed into the heating chamber 11 flows horizontally in the space between the bottom surface 11 b and the tray 13, and
c, and the partition 1 between the heating chamber 11 and the control chamber 12
The air is sucked by the exhaust fan 19 in the exhaust duct 17 through the exhaust hole 11f and the filter 18 provided in the outlet 0c, and is exhausted to the outside through the exhaust duct 17 through the exhaust port 10e of the apparatus rear surface 10b.

In the heating chamber 11, food F such as meat, fish, etc.
Is heated by each of the sheath heaters 15, the food F
The oil generated from is dropped on the tray 13. In this case, the tray 13 flows into the heating chamber 11 through an exhaust hole 11 e provided in the bottom surface 11 b of the heating chamber 11, and
Is cooled by the air flowing along, and the oil dropped on the tray 13 is not likely to be heated above the smoke point. Therefore, there is no possibility that the oil dropped on the tray 13 will emit smoke, and there is no risk that the oil will seize on the tray 13.

The air flowing in the heating chamber 11 is supplied to the filter 18 together with water vapor and the like generated by heating the food F through an exhaust hole 11f provided in the partition 10c above the heating chamber 11. ing.

In this case, since the oxidizing and deodorizing catalyst is carried on the filter 18, while the air passes through the filter 18 together with the water vapor and the like, the smoke components and the like contained in the air are purified by the filter 18 itself. At the same time, smoke components and the like are oxidized and deodorized by the oxidizing and deodorizing catalyst. The amount of smoke components and the like that are oxidized and deodorized by the oxidizing and deodorizing catalyst is suppressed by the air flowing in the heating chamber 11, the load on the oxidizing and deodorizing catalyst is reduced, and the oxidizing and deodorizing catalyst can be used stably for a long period of time. . The air in which the water vapor component and the like have been oxidized and deodorized passes through the exhaust duct 17 and is discharged to the outside through the discharge port 10e of the apparatus rear surface 10c. Therefore, the odor contained in the air discharged from the outlet 10e is reduced.

FIG. 2 is a sectional view showing another example of the embodiment of the heating and cooking apparatus of the present invention. In this cooking device, the tray 1 on each of the left and right side surfaces 11g of the heating chamber 11 is provided.
A large number of intake holes 11h are provided in a region below 3 respectively. The area of each side surface 11g where the air intake hole 11h is provided is disposed at a position closer to the front with an appropriate distance from the door 20. The other configuration is the same as the configuration of the heating cooking device shown in FIG.

In the heating cooking apparatus having such a configuration, the heating chamber 11 also has an intake port 10 provided on the bottom face 10a of the apparatus.
Air flows into the heating chamber 11 through the suction holes 11h provided on each side surface 11g of the heating chamber 11 and d, and flows horizontally in the space between the tray 13 and the bottom surface 11b,
It rises along the back surface 11c of the heating chamber 11. Then, the gas passes through the exhaust hole 11f and the filter 18 provided in the partition 10c between the heating chamber 11 and the control chamber 12, and passes through the exhaust duct 1
The air is sucked by the exhaust fan 19 in the inside 7, passes through the exhaust duct 17, and is exhausted to the outside from the exhaust port 10 e on the rear surface 10 b of the apparatus.

Therefore, also in the heating and cooking apparatus according to the present embodiment, the tray 13 is cooled by the air flowing through the suction holes 11h provided in the side surfaces 11g of the heating chamber 11, and is dropped on the tray 13. There is no fear that the oil of the food F is heated above the smoke point and emits smoke, and there is no risk that the oil will burn on the saucer 13. In addition, the intake hole 11h
However, since each of the side surfaces 11g of the heating chamber 11 is provided, when the object to be heated is soup, even if moisture of the soup spills in the heating chamber 11, there is a possibility that moisture may leak from the heating chamber 11. Absent.

FIG. 3 is a sectional view showing still another example of the embodiment of the cooking device according to the present invention. In this heating cooking device, an intake hole 11h is provided below each of the left and right side surfaces 11g of the heating chamber 11. The area of each side surface 11g where the air intake hole 11h is provided is located below the tray 13 arranged in the heating chamber 11 and on the front side close to the door 20.

The tray 13 disposed in the heating chamber 11
The heating chamber 11 is held in a horizontal state by a rotating shaft 13a penetrating the bottom surface 11b, and the pan 13 is rotated by the rotation of the rotating shaft 13a. FIG. 3 shows a state in which the food F is placed directly on the tray 13 and is heated by the sheath heater 15 provided above the heating chamber 11. Other configurations are the same as the configuration of the heating cooking device shown in FIG.

As described above, since the air intake holes 11h provided in the side surfaces 11g of the heating chamber 11 are respectively disposed on the front side close to the door 20, the air flowing into the heating chamber 11 is restricted by the door. Ascend along 20. Thereby, even if steam is generated from the food F heated in the heating chamber 11, the generated steam is suppressed from adhering to the inner surface of the door 20.

FIG. 4 shows the temperature of the heating chamber when the heating chamber 11 is heated without placing the food F in the heating chamber 11 in the heating cooking apparatus shown in FIGS. It is a graph which shows a change. As shown in FIG. 1, when the intake hole 11 e is provided in the bottom surface 11 b of the heating chamber 11, as shown by “○” in FIG. Did not. FIG.
As shown in FIG.
h, the temperature in the heating chamber 11 becomes 180 ° after 30 minutes as shown by “●” in FIG.
° C. The case of the heating cooking device shown in FIG. 3 is substantially the same.

As shown in FIG. 2 and FIG.
In the case where the suction holes 11h are provided in the lower portion of each side surface 11g, since the hot air around the upper portion of the heating chamber 11 is also sucked, the suction holes 11e are provided in the bottom surface 11b of the heating chamber 11. The saucer 13 is better than the cooking device of FIG.
It is considered that the cooling effect of the steel is slightly reduced.

For comparison, a similar experiment was conducted with the heating cooking apparatus shown in FIG. 6, and after 30 minutes, the temperature in the heating chamber 31 rose to about 260 ° C.

FIG. 5 shows a change with time of the temperature of the saucer 13 when grilling the saury by the heating cooking apparatus shown in FIG.
It is a graph which shows the time-dependent change of the output value ((Sigma) value) of the odor sensor provided in e. The pan 13 rises only to about 150 ° C. even after 15 minutes, so
Even if the saury produces oil at 02 ° C to 220 ° C,
It was possible to prevent the emission of smoke from the oil. Further, the output value (Σ value) of the odor sensor was suppressed to about 70 × 10 at the maximum.

As described above, in the conventional cooking device shown in FIG. 6, as shown in FIG. 7, the temperature of the saucer 33 is about 220 ° C. after 15 minutes, and the output value of the odor sensor is (Σ value) was 90 × 10 at the maximum.

[0038]

As described above, the cooking device according to the present invention has the following features.
Oil generated from food smokes because the trays placed in the heating chamber are cooled efficiently and the air in the heating chamber is discharged outside in a clean state. Can be reliably prevented, and the odor contained in the water vapor can also be reduced.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view illustrating an example of an embodiment of a heating cooking device of the present invention.

FIG. 2 is a sectional view showing another example of the embodiment of the heating and cooking device of the present invention.

FIG. 3 is a sectional view showing still another example of the embodiment of the heating and cooking device of the present invention.

FIG. 4 is a graph showing a time-dependent change in a temperature in a heating chamber in the heating cooking device shown in FIGS. 1 and 2;

FIG. 5 shows a change over time in the temperature of the saucer when grilling saury by the heating cooking apparatus shown in FIG. 1;
4 is a graph showing a change over time of an output value of an odor sensor provided at an outlet of the apparatus main body.

FIG. 6 is a cross-sectional view illustrating an example of a conventional heating cooking device.

FIG. 7 shows a change over time of the temperature of the saucer when grilling saury by the cooking device shown in FIG. 6,
4 is a graph showing a change over time of an output value of an odor sensor provided at an outlet of the apparatus main body.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Device main body 10d Intake port 10e Exhaust port 11 Heating chamber 11a Opening 11b Bottom surface 11c Back surface 11e Intake hole 11f Exhaust hole 12 Control room 13 Receiving tray 14 Grill net 15 Sheath heater 17 Exhaust duct 18 Filter 19 Exhaust fan 20 Door

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yoshifumi Inoue 22-22, Nagaikecho, Abeno-ku, Osaka-shi, Osaka Inside Sharp Corporation (72) Inventor Yasuaki Sakane 22-22, Nagaikecho, Abeno-ku, Osaka-shi, Osaka Incorporated (72) Inventor Shinji Asami 22-22, Nagaikecho, Abeno-ku, Osaka City, Osaka Incorporated (72) Inventor Nobuharu 22-22, Nagaikecho, Abeno-ku, Osaka City, Osaka Sharp Corporation F-term (for reference) 3L086 BE01 BE02 BE06 DA14 DA17

Claims (5)

[Claims] A tray is arranged in a heating chamber arranged in the apparatus body such that an opening is opened and closed by a door, and food placed on the tray is cooked by an electric heating device. An intake hole provided to suck air into the heating chamber below a saucer arranged in the heating chamber, an exhaust hole provided on an upper surface of the heating chamber, and an exhaust hole. An exhaust duct placed above the heating chamber so as to communicate with the rear of the device body, and an exhaust duct so that air in the heating chamber is sucked into the exhaust duct through the exhaust hole. And a filter disposed in an exhaust duct so as to purify air sucked by the exhaust fan. 2. The cooking device according to claim 1, wherein the air inlet is provided on a bottom surface of the heating chamber. 3. The heating cooking device according to claim 1, wherein the suction hole is provided on a side surface of the heating chamber. 4. The cooking device according to claim 3, wherein the air inlet is disposed on a front side near the door. 5. The cooking device according to claim 1, wherein the filter carries an oxidative deodorizing catalyst.