JP2002010922A - Roaster - Google Patents

Abstract

PROBLEM TO BE SOLVED: To facilitate maintaining of operability during cooking using heat in food preparation (hereafter cooking) and the cooking with a broiler. SOLUTION: This roaster has a roasting chamber 7 which contains a heater and cooks the materials 11 to be heated, an exhaust cylinder 22 which is communicated with the roasting chamber 7 and discharges the exhaust gas of a high temperature to out of the roasting chamber 7, a door 8 which is disposed in the opening of the roasting chamber 7, a tray 9 which can freely be put into and out of the roasting chamber 7, a clearance 21 which is disposed in the lower part of the contact surface parts of the opening surfaces of the door 8 and the roasting chamber 7, a exhaust cylinder temperature sensor 23 which controls the temperature of the inside of the roasting chamber 7 and a control section 24 in the exhaust cylinder 22. The control section 24 is constituted to control the temperature in the roasting chamber 7 by the exhaust cylinder temperature sensor 23. According to the constitution described above, the high-temperature exhaust gas generated in the roasting chamber 7 flows completely into the air admitted from the clearance 21 and into the exhaust cylinder 22 behind the roasting chamber 7 and therefore nearly represents the temperature in the a regardless of the kinds and sizes of fishes and their positions on a grill. The variations in temperature like heretofore are decreased and the failure in the cooking is lessened.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roaster for roasting fish and the like, and more particularly to a structure for ensuring performance.

[0002]

2. Description of the Related Art A conventional roaster of this type will be described with reference to, for example, a roaster used in an induction heating cooker.

FIG. 4 is an external perspective view of an induction heating cooker. As shown in the figure, a translucent top plate 2 is provided on the upper surface of the main body case 1. The top plate 2 is provided with a heating section 3 for heating the pot by induction heating to cook the object to be cooked, and a radiant heater 4 for cooking using a pot that cannot be used for induction heating. A roaster 5 is provided on the front of the main body case 1.
And an operation unit 6, and an exhaust port 5a is provided on the rear upper surface of the main body case 1 for discharging exhaust gas such as smoke generated when the roasting device 5 heats and cooks.

[0004] The roaster 5 in the above configuration will be described. FIG. 5 is a sectional view of a main part of the roaster 5. In FIG. 5, reference numeral 7 denotes a roasting chamber, 8 denotes a glass door provided at an opening of the roasting chamber 7, and 9 denotes a tray integrated with the glass door 8, which is opened and closed by the opening and closing of the glass door 8. Can be put in and out. Since the heat-resistant packing 29 is attached to the contact surface between the glass door 8 and the opening of the roasting chamber 7 except for the lower surface, the airflow passing through the roasting chamber 7 is
It flows in through the gap 21 between the glass door 8 and the roasting chamber 7 having no 9. A grille 10 is placed on the receiving tray 9, and an object to be heated, for example, a fish 11, is placed thereon. The tray 9 contains water 12 during normal use. 13
Is an upper heater and 14 is a lower heater. Further, on the bottom surface 15 of the roasting chamber 7, there are provided a rail 16 for facilitating the loading and unloading of the tray 9 and a stopper 17 for preventing the tray 9 from dropping when being pulled out. A projection 19 is provided at the rear of the tray 9 so as to come into contact with the stopper 17 when the tray 9 is pulled out, thereby preventing the tray 9 from dropping from the roasting chamber. Further, a roasting chamber temperature sensor 18 is provided on the side surface of the roasting chamber 7 to detect the temperature in the roasting chamber 7 and control the heaters 13 and 14 so that the inside of the roasting chamber 7 is not overheated.

The operation of the above configuration will be described. The fish 11 is placed on the grill 10 and the upper heater 13 and the lower heater 14
When the fish 11 is roasted, the oil coming out of the fish 11 drops on the saucer 9. The temperature of the saucer 9 rises due to radiant heat,
While the water 12 is present in the pan 9, the temperature of the pan 9 is kept at 100 ° C. or lower due to the heat of evaporation of the water 12. When the water runs out, the temperature of the tray 9 rises sharply and drops due to dripping.
The oil that accumulates in the fumes begins to smoke. When smoke is generated, the smoke adheres to the fish 11 and loses its flavor, or adheres to the wall surface of the roasting chamber 7 to stain the wall surface. Further, when the amount of smoke is extremely large, it exceeds the processing capacity of the ventilator normally provided above the outlet 5a, leaks into the room, and pollutes the air in the room. Then, a sudden temperature change was caught, and the water 12 in the saucer 9 was exhausted, so that the addition of the water 12 was reported or the heating was interrupted to suppress the generation of smoke. As a means for this, a roasting chamber temperature sensor 18 is provided on the side surface of the roasting chamber 7 to control the temperature in the roasting chamber 7.

[0006]

In the above-mentioned conventional configuration,
A roasting chamber temperature sensor 18 is provided on the side of the roasting chamber 7, and the temperature inside the roasting chamber 7 is merely controlled by detecting the temperature of the temperature sensor. In addition, there are many types of heating cooking methods and objects to be heated. Even if it is recommended that the water 12 be put in the saucer 9, it is preferable for cooking not to put the water 12, For example, there are grilled rice balls, mirinboshi, etc. for cooking, and the tray 9 is pulled out during heating to check the progress of cooking. Further, for example, when the fish 11 is taken as an example, heating of a relatively flat flash, a white fish, a thick cut fish or the like causes a variation in the flow of air from the gap 21 below the door 8, so that the roasting chamber is not necessarily required. The temperature sensor 18 is provided in the roasting chamber 7.
And it was difficult to represent the temperature, and sometimes the cooking failed. Further, the temperature indicated by the temperature sensor varies depending on the number of the fish 11 and the position where the fish 11 is placed on the grill. Although the temperature difference cannot be accurately reproduced, it may be about 30 ° C.

[0007] Further, as shown in FIG.
And the roasting chamber temperature sensor 18
When set to ° C., the central part in the roasting chamber 7 is about 285 ° C., and the temperature change width is as high as 25 ° C.

[0008]

In order to solve the above-mentioned conventional problems, a roasting apparatus according to the present invention includes a roasting chamber having a built-in heater for heating and cooking an object to be heated, and a high temperature communicating with the roasting chamber. An exhaust pipe for discharging the exhaust gas out of the roasting chamber, a door provided at the opening of the roasting chamber, a tray that can be taken in and out of the roasting chamber, and an opening surface of the door and the roasting chamber. A clearance provided at a lower portion of the contact surface portion, an exhaust pipe temperature sensor provided in the exhaust pipe, and a control section, wherein the control section controls the temperature in the roasting chamber by the exhaust pipe temperature sensor. It is. According to the above configuration, the high-temperature exhaust gas generated in the roasting chamber flows into the exhaust pipe connected to the rear of the roasting chamber together with the air flowing from the gap at the lower part of the door. The temperature is almost representative of the temperature in the roasting chamber irrespective of the position on the grill, so that there is little variation in temperature as in the prior art, and the failure of heating cooking is reduced.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS According to the invention described in claim 1,
A roasting chamber having a built-in heater for heating and cooking an object to be heated, an exhaust pipe communicating with the roasting chamber and discharging high-temperature exhaust gas out of the roasting chamber, and a door provided at an opening of the roasting chamber. A tray that can be freely taken in and out of the roasting chamber, a gap provided below the contact surface between the door and the opening surface of the roasting chamber, an exhaust pipe temperature sensor provided in the exhaust pipe, and a control unit. The control unit is configured to control the temperature in the roasting chamber by the exhaust pipe temperature sensor.

[0010] According to the above configuration, the high-temperature exhaust gas generated in the roasting chamber all flows into the exhaust pipe connected to the rear of the roasting chamber together with the air flowing from the gap at the lower part of the door. The temperature is almost representative of the temperature in the roasting chamber irrespective of the size and the position on the grill, and the variation in temperature is small as in the related art, and the failure in cooking is reduced.

[0011] In the invention described in claim 2, the exhaust pipe temperature sensor is provided at a position where it is not directly scattered of oil or the like from an object to be heated from an opening to the exhaust pipe communicating with the roasting chamber and is provided with a heater. It is provided so as to protrude from a side surface in the exhaust cylinder at a position where direct influence is small. With this configuration, oil, mist, vapor, and the like from the object to be heated rarely come into direct contact with the exhaust pipe temperature sensor, so that the object to be heated itself does not come into contact. Also, there is little direct influence from the heater.

According to a third aspect of the present invention, in the exhaust pipe temperature sensor, a sensor case for housing and holding the temperature sensor and a flange portion for attachment to the outer surface of the exhaust pipe are integrally provided to cool the flange section during heating and cooking. It is equipped with a heat insulating cover to prevent the heat. With this configuration, since the outside of the exhaust pipe is exposed to the outside air, the flange portion is prevented from being cooled by being cooled, so that the temperature on the sensor case that houses and holds the temperature sensor of the exhaust pipe temperature sensor is reduced. It becomes stable.

[0013]

Embodiments of the present invention will be described below with reference to the drawings.

(Embodiment 1) FIG. 1 is a schematic view of a cross section of a main part of a roaster according to Embodiment 1 of the present invention. FIG. 2 is a characteristic diagram showing a temperature change in the roasting chamber of the first embodiment. The same reference numerals are given to the same components as those of the conventional example, and the description is omitted.

In FIG. 1, the bottom 15 in the roasting chamber 7 has
A rail 16 is provided. Placing the tray 9 on the rail 16 facilitates movement of the tray 9. The overall configuration of the embodiment is such that an exhaust pipe temperature sensor 23 is disposed in an exhaust pipe 22 at a position where the oil and the like are not directly scattered from an object to be heated from the exhaust pipe 22 communicating with the roasting chamber 7 and the heaters 13 and 14. If it is provided above the upper heater 13, for example, if it is provided above the upper heater 13, the heat from the upper heater 13 receives much heat accumulated on the top surface of the roasting chamber 7. Configuration.

FIG. 2 is a characteristic diagram showing the temperature of the central portion of the roasting chamber 7 when water is put into the receiving pan 9 and the set temperature of the exhaust pipe temperature sensor 23 is set at 240 ° C. and the air is burned. As shown in the figure, the temperature in the roasting chamber 7 is about 300 ° C., but the temperature change width is about 15 ° C., and the inflow has occurred as compared with the roasting chamber temperature sensor 18 mounted in the roasting chamber 7. Since all the air passes through the exhaust stack 22, it is greatly improved. Of course, the change in temperature due to the shape of the fish and the position where it is placed on the grill is also reduced, and the failure of cooking is reduced.

Further, taking into account the degree of temperature rise in the roasting chamber 7 in the early stage of heating, for example, the temperature rise of dried fish is fast, and the temperature rise of miso-yaki is slow. By setting the temperature in the baking chamber 7, automatic baking can be performed.

(Embodiment 2) FIG. 3 is a view showing a state in which an exhaust pipe temperature sensor and a heat retaining cover are mounted in the exhaust pipe. In the figure, reference numeral 26 denotes a sensor case for housing a temperature sensor.
At the other end, a flange 27 for attachment to the outside of the exhaust pipe 22 is integrally formed at the other end. A heat retaining cover 28 is attached to the exhaust pipe 22 with a space provided so as to cover the flange 27 of the sensor case 26. Since there are many other electric components outside the roasting chamber 7, it is desirable that the temperature be as low as possible. Therefore, in order to reduce the influence of the heat conduction on the temperature sensor housed at the tip of the sensor case 26 due to the fact that the flange 27 of the sensor case 26 is directly exposed to the outside air, the temperature is more accurately controlled by attaching the heat insulating cover 28. The exhaust pipe temperature sensor 23 can detect the temperature, and the quality of the cooking can be improved.

[0019]

As described above, according to the first and second aspects of the present invention, the inflow air from the gap between the roasting chamber and the door provided at the lower portion of the opening is passed through the roasting chamber and the air is discharged into the exhaust pipe. The temperature in the roasting chamber can be controlled by controlling the temperature of the roasting chamber by representing the temperature of the roasting chamber in the exhaust pipe temperature sensor in the exhaust pipe. Defects due to shortage are eliminated. Since the flange portion of the sensor case accommodating the temperature sensor of the exhaust tube temperature sensor is attached to the exhaust tube and the heat retaining cover is attached, the temperature in the roasting chamber has less variation and the quality of cooking is improved.

[Brief description of the drawings]

FIG. 1 is a schematic cross-sectional view illustrating a roaster according to a first embodiment of the present invention.

FIG. 2 is a diagram showing temperature characteristics of an exhaust pipe temperature sensor and a roasting chamber of the roaster.

FIG. 3 is a sectional view of a main part showing a relationship among an exhaust pipe, an exhaust pipe temperature sensor, and a heat retaining cover for explaining a second embodiment of the present invention;

FIG. 4 is an external perspective view of an induction heating cooker.

FIG. 5 is a schematic sectional view of a conventional roaster.

FIG. 6 is a diagram showing a temperature characteristic of a roasting chamber and a roasting chamber temperature sensor of a conventional roaster.

[Explanation of symbols]

 Reference Signs List 7 roasting chamber 8 door 9 tray 11 fish (object to be heated) 13 upper heater 14 lower heater 21 gap 22 exhaust pipe 23 exhaust pipe temperature sensor 24 control unit 26 sensor case 27 flange 28 heat retaining cover

Claims (3)

[Claims] 1. A roasting chamber having a built-in heater for heating and cooking an object to be heated, an exhaust pipe communicating with the roasting chamber and discharging high-temperature exhaust gas out of the roasting chamber, and an opening of the roasting chamber. , A tray that can be taken in and out of the roasting chamber, a gap provided below a contact surface between the door and the opening surface of the roasting chamber, and an exhaust pipe temperature sensor provided in the exhaust pipe. And a control unit, wherein the control unit controls the temperature in the roasting chamber by the exhaust pipe temperature sensor. 2. The exhaust pipe temperature sensor is located at a position where the object such as oil is not scattered directly from an object to be heated from an opening to the exhaust pipe communicating with the roasting chamber, and at a position where direct influence from the heater is small. And a projection provided on a side surface of the exhaust pipe.
The roaster described. 3. An exhaust pipe temperature sensor integrally includes a sensor case for housing and holding the temperature sensor and a flange for attaching to an outer surface of the exhaust pipe, and a heat retaining cover for preventing cooling of the flange during heating and cooking. The roaster according to claim 1.