JP2002122328A - Convection oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an inexpensive convection oven, in which failures, such as uneven baking, or dewdrops formed on the surface of food, are not caused, and a cooking can be done perfectly. SOLUTION: In the convection oven 1, a material is heated in a heating chamber 2, air is heated in a heating means 35. The air heated by the heating means is supplied from air-supply ports 25, 26 into the heating chamber by a heated-air supply part 3. The oven 1 includes further a tank 7 for storing water, a vaporizing part 361c, in which water fed from the tank is steamed by the heating means, and steam supply parts 362, 363 for supplying steam generated in the vaporizing part from the air-supply port to the heating chamber.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a convection oven for baking an object to be cooked by heating it with hot air.

[0002]

2. Description of the Related Art There has been known a convection oven in which an object to be cooked is placed in a heating chamber and hot air is supplied into the heating chamber to bake the object to be cooked. Such a convection oven is disclosed in, for example,
A structure described in JP-A-353905 is known. Such a conventional convection oven includes a heating device having an indoor circulation fan, a burner, and the like, behind a wire mesh filter, behind a rectangular parallelepiped heating chamber, and
The air heated by the heating device is exhausted into the room from the side of the heating chamber, and the exhausted air is sucked by an indoor circulation fan behind the heating chamber, heated again, and exhausted into the room.

[0003] In addition to the oven function, a steam convection oven that has a steam function for heating and steaming foodstuffs using steam and can cook frozen bread and roast beef in a short time. Is also known. As such a steam convection oven, for example, Japanese Patent Application Laid-Open No. 10-1852
As in the invention described in Japanese Patent Publication No. 00-00, there is a method in which a tank storing water is heated by a burner or the like to produce steam, and the steam is supplied into a heating chamber. Also, for example, see
As in the invention described in Japanese Patent Application Laid-Open No. 0-215754, there is also a method in which a water spray nozzle is provided at a heated air outlet and water is sprayed to vaporize.

[0004]

However, Japanese Patent Application Laid-Open No.
In the case of the steam convection oven described in Japanese Patent Application No. 0-185200, a steam generation burner is used to generate steam, and there is a problem that the cost is high. In addition, when water is sprayed with the water spray nozzle, there is a problem that a hot water ball scattering prevention member must be separately provided in order to prevent the hot water ball from being attached to the object to be cooked without being vaporized.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and has as its object to provide an inexpensive convection oven capable of performing reliable cooking without causing cooking failure due to uneven grilling or hot water balls.

[0006]

In order to solve the above-mentioned problems, the invention according to claim 1 is, for example, as shown in FIGS. A heating means (for example, a heater 35) for heating is included, and the heated air heated by the heating means is supplied to the blowing port 25,
A heating air supply unit 3 for supplying the heating air into the heating chamber from 26;
In the convection oven 1 provided with the water, a water tank 7 for storing water, a vaporizer 361c for converting water supplied from the water tank into steam by heat generated by the heating means, and a vaporizer 361c generated in the vaporizer. And a steam supply unit (for example, steam nozzles 362 and 363) for supplying the heated steam to the heating chamber from the blower port.

According to the first aspect of the invention, the water supplied from the water tank to the steaming section is heated by the heating means for heating the air, and is supplied from the blower port to the heating chamber through the steam supplying section. Therefore, no special heating means for generating steam is required. In addition, since only steam is supplied from the blowing port into the heating chamber and hot water droplets are not generated unlike the water spray nozzle method, there is no need to provide a hot water ball scattering prevention member. Therefore, the steam can be supplied to the heating chamber relatively inexpensively and reliably.

According to a second aspect of the present invention, in the convection oven according to the first aspect, the vaporizing section is formed so as to cover a periphery of the heating means. According to the second aspect of the present invention, since the evaporator is formed so as to cover the periphery of the heating means,
The heat generated by the heating means can be used efficiently.

According to a third aspect of the present invention, in the convection oven according to the first or second aspect, the outer cylinder 361a is provided.
And an inner cylinder 361b disposed inside the outer cylinder,
Comprising, wherein the heating means is disposed inside the inner cylinder,
The evaporator is formed in a gap between the outer cylinder and the inner cylinder. According to the third aspect of the present invention, the heating means is disposed inside the inner cylinder, and the evaporator is formed by the gap between the outer cylinder and the inner cylinder.
Since the evaporating portion covers the periphery of the heating means without bias, the heat generated by the heating means can be used efficiently.

According to a fourth aspect of the present invention, in the convection oven according to the third aspect, a lower portion of the water tank is connected to the evaporator, and water in the water tank is supplied to the evaporator. It is characterized by comprising a water supply nozzle 71, an upper nozzle 72 for connecting an upper part of the water tank, and a vaporization section above the water supply nozzle. According to the invention described in claim 4, when the water level rises and reaches the upper nozzle, the water flows back to the water tank, so that the water level can be prevented from further rising,
Conversely, when the water level decreases, the steam enters the water tank 7 through the upper nozzle, the water in the water tank is pushed by the steam pressure, and the water flows from the water supply nozzle to the evaporator to raise the water level. This makes it possible to keep the water level in the vaporization section constant to some extent.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, an embodiment of a convection oven according to the present invention will be described in detail with reference to the drawings. The convection oven 1 shown in FIGS. 1 to 5 includes a heating chamber 2 having a heating space a therein, a heating air supply unit 3 for supplying the heating chamber 2, a timer 4 for setting a heating time, and a heating temperature adjustment. A temperature adjusting unit 5 for adjusting the amount of air sent to the heating chamber 2; a water tank 7; and a heating air supply unit 3, a timer 4, a temperature adjusting unit 5, and an air amount adjusting unit 6. , Water tank 7, body case 8
In the main body case 8 itself.

The heating chamber 2 includes a heating chamber main body 21 and an opening / closing door 22 for closing an opening 21a in front of the heating chamber main body 21.
The opening / closing door 22 is provided with a handle 22 provided on the upper part.
1 is pulled forward and downward to rotate forward. The opening / closing door 22 is attached so as to be inclined forward as shown in FIG. The reason why the door 22 is attached in this way is to allow the heated air hitting the door 22 to flow downward without stagnating. That is, if the opening / closing door 22 is vertical in a sectional view, there is a possibility that the heated air hitting the opening / closing door 22 rebounds and stays, and the food to be cooked nearby is excessively heated and burnt.
By inclining the door 22 forward, the heated air flows downward. The inside of the door 22 has a double glass structure, and a heat release port 22d for releasing heat of the gap 22c between the inner glass 22a and the outer glass 22b of the double glass is provided on the upper surface of the door 22. Is provided.
Further, a sensing sensor (not shown) for detecting whether or not the door 22 is closed is provided in the heating chamber main body 21.

The wall surface of the heating chamber main body 21 has a double structure, and the outside of the inner wall member 211 is covered with a heat insulating material 212, and the outside thereof has an outer wall member 214 having a hollow portion 213. Covered with. Then, the outer wall member 214
Has a heat release port 2 for releasing heat in the hollow portion 213.
14 a is provided, thereby making it difficult for the heat of the heating chamber 2 to be transmitted to the outer wall surface member 214.

The cross-sectional shape of the inner wall surface member 211 forming the heating space a of the heating chamber body 21 is substantially octagonal, and is just a rectangular shape in which each corner is chamfered. The reason why the heating space a is formed in such a shape is that the hot air in the heating space a is evenly distributed and the temperature difference in the heating chamber 2 is reduced. That is, the corners are smoother than the conventional rectangular cross-section,
The temperature distribution in the heating chamber 2 becomes uniform, so that cooking failure due to uneven grilling can be prevented. Therefore, structurally,
It is desirable that the shape is close to a circle or an ellipse (that is, the side cross section is an arc shape). However, in this embodiment, the shape is an octagon due to the restriction of sheet metal working or press working.

The left and right side wall portions 211a of the inner wall surface member 211 are provided with tray locking portions 24 for placing trays 23, 23 on which the objects to be cooked are placed, in two vertical stages. In the rear wall portion 211b of the inner wall member 211, a blowing port 25 through which the heated air supplied from the heated air supply unit 3 is blown, at a position where hot air hits the food placed on the trays 23, 23; 26 are provided.

On the lower surface of the inner wall surface member 211, a saucer 2 for receiving bread residue, meat juice, and the like as objects to be cooked is provided.
7 is freely disposed.

The heating air supply unit 3 includes an air intake 31 for taking in air in the heating chamber 2, an electric motor 32, a propeller fan 33 mounted on a motor shaft 32a behind the electric motor 32, and an electric motor 32. Front motor shaft 32
b, a heater 35 (heating means) provided above the turbo fan 34 for heating the air, and guides the air heated by the heater 35 to the air outlets 25 and 26. And a duct 36. Two air inlets 31 are provided at the lower end of the rear wall portion 211b of the inner wall member 211 on the left and right sides.

The rotation speed of the electric motor 32 can be controlled by adjusting the air volume adjusting unit 6 using, for example, a variable resistor. Propeller fan 33
The communication port 213 a which takes in air from the ventilation port 81 of the main body case 8 by the rotation thereof and communicates with the hollow portion 213.
Air can be blown through the heat chamber 2, and the heat that has passed through the heat insulating material 212 from the heating chamber 2 is released to the heat outlet 21.
4a. Thus, the outer wall member 214 is not heated. The turbo fan 34 is constituted by six blades,
By increasing the area of each blade compared to a normal sirocco fan, a large amount of wind can be generated. The heater 35 is made of, for example, a nichrome wire, and can control the heating temperature of the air by adjusting the current of the temperature adjusting unit 5.

As shown in FIG. 5, a cylinder 361 having an outer cylinder 361a and an inner cylinder 361b disposed inside the outer cylinder 361a is disposed in the duct 36. The heater 35 is housed inside. The outer cylinder 361 a of the cylinder 361 is connected to the water tank 7 via a water supply nozzle 71 and an upper nozzle 72. The upper end and the lower end of the gap formed by the outer cylinder 361a and the inner cylinder 361b are closed to form a vaporized portion 361c. The evaporator 361
c, two steam nozzles 362 and 363 communicating with the vaporizer 361c are provided at the upper end thereof.
62a and 363a are upper and lower air outlets 25 and 26, respectively.
It is located in. The discharge port 362 a of the steam nozzle 362 on the lower blow port 25 side is provided along the inner surface of the duct 36, and is located at the end of the blow port 25. Discharge port 362a
The reason for disposing in this manner is that if the air outlet 25 is located at the center, the path of the heated air in the duct 36 is obstructed.

As described above, the water tank 7 is removed from the evaporator 36.
The water supplied to 1c is vaporized by the heat of the heater 35 disposed inside the cylinder 361. Then, the steam generated in the steaming section 361c is supplied to the heating chamber 2 from the discharge port 362a through the steam nozzle 362. Also,
The water supply nozzle 71 is provided with an electromagnetic valve 73, and based on a control signal from a control unit (not shown), a vaporization unit 361 is provided.
The amount of water supplied to c can be adjusted. Also, the water supply nozzle 71 and the upper nozzle 72 are
The reason for this is to keep the level of the water supplied to the vaporization section 361c constant. That is, when the water level rises and reaches the upper nozzle 72, the water flows back to the water tank 7 to prevent the water level from rising any more. Conversely, when the water level falls, the steam flows through the upper nozzle 72. The water passes through the water tank 7, and the water in the water tank 7 is pushed by the vapor pressure, and the water flows from the water supply nozzle 71 to the evaporator 361 c to raise the water level. Thereby, the water level of the vaporization section 361c can be kept constant to some extent.

Next, the operation of the convection oven 1 having the above-described configuration will be described with reference to an example of cooking by baking a frozen bun. However, the order of processing until starting to bake frozen bread,
The order is not necessarily the following. When baking the frozen bread, first, water for securing a steam time corresponding to the number of the breads to be frozen is put in the water container 261 and attached in the heating chamber 2. Next, the desired frozen bread is evenly placed on the upper and lower trays 23, and the opening / closing door 22 is closed. At this time, whether or not the opening / closing door 22 is completely closed is sensed by the sensor 222. If the door 22 is not closed, some notification (for example, blinking of a lamp (not shown) or the like) is made or the heater 35 is turned off. It is not turned on.

Next, the temperature is set by a knob (not shown) of the temperature adjusting unit 5, and the air volume is set by a knob (not shown) of the air volume adjusting unit 6. Next, the timer 4 is turned to set a predetermined firing time. When set
Firing starts automatically.

When the firing starts, a current is applied to the electric motor 32 and the heater 35, and the front motor shaft 32b rotates to rotate the turbo fan 34. The air is blown upward by the rotation of the turbo fan 34, and the air is heated by the heater 35 on the way. The heated air passes through the duct 36 and is blown into the heating chamber 2 from the blowing ports 25 and 26. At this time, the water supplied from the water tank 7 to the vaporizer 361c via the water supply nozzle 71 is vaporized simultaneously by the heat of the heater 35. The steam generated in the evaporator 361c is supplied to the steam nozzles 362, 3
The air is supplied to the heating chamber 2 together with the heated air from the discharge ports 362 a and 363 a through the 63.

Next, the heated air fills the heating chamber 2 and is again taken into the heated air supply section 3 from the air inlet 31 provided at the lower end of the heating chamber 2 and is reheated. As described above, the air in the heating chamber 2 is circulated between the heating chamber 2 and the heating air supply unit 3. Then, after a lapse of a predetermined time,
If the supply of water from the water tank 7 is eliminated, the object to be cooked is baked by dry hot air.

According to the convection oven 1 according to the present invention described above, the water tank 7 is supplied from the evaporator 361c.
Supplied to the air outlet 2 is heated by a heater 35 for heating the air and passes through steam nozzles 362 and 363.
Since it is supplied to the heating chamber 2 from 5, 26, no special heating means for generating steam is required. Further, only steam is supplied into the heating chamber 2 from the blowing ports 25 and 26, and no hot water drops are generated unlike the water spray nozzle method, so that it is not necessary to provide a hot water ball scattering prevention member. The heater 35 is disposed inside the inner cylinder 361b, and the outer cylinder 36
1a and the inner cylinder body 361b by the gap
Since c is formed, the periphery of the heater 35 is evenly covered by the evaporator 361c, and the heat generated by the heater 35 can be used efficiently.

The present invention is not limited to the convection oven of the above embodiment, but may be modified in detail. For example, the air vents 25 and 26
Although provided on the rear wall surface portion 211b, it may be provided on the side wall surface portion 211a. In addition, the number of air outlets 25 and 26 is also arbitrary.
The heating chamber does not necessarily have to have a double structure. In addition, besides frozen bread, meat or pizza may be used as the object to be cooked.

[0027]

According to the first aspect of the present invention, the water supplied from the water tank to the steaming section is heated by the heating means for heating the air, passes through the steam supply section and from the blow port to the heating chamber. As it is supplied, no special heating means for generating steam is required. In addition, since only steam is supplied from the blowing port into the heating chamber and hot water droplets are not generated unlike the water spray nozzle method, there is no need to provide a hot water ball scattering prevention member. Therefore, the steam can be supplied to the heating chamber relatively inexpensively and reliably.

According to the second aspect of the present invention, the evaporator is formed so as to cover the periphery of the heating means.
The heat generated by the heating means can be used efficiently. According to the third aspect of the present invention, the heating means is disposed inside the inner cylinder, and the evaporator is formed by the gap between the outer cylinder and the inner cylinder, so that the steam around the heating means can be evenly distributed. The heat generated by the heating means can be used efficiently by the cover.

According to the fourth aspect of the present invention, when the water level rises and reaches the upper nozzle, the water flows back to the water tank, so that the water level can be prevented from further rising.
Conversely, when the water level decreases, the steam enters the water tank 7 through the upper nozzle, the water in the water tank is pushed by the steam pressure, and the water flows from the water supply nozzle to the evaporator to raise the water level. This makes it possible to keep the water level in the vaporization section constant to some extent.

[Brief description of the drawings]

FIG. 1 is an external perspective view of a convection oven according to the present invention.

FIG. 2 is a front view of a convection oven according to the present invention.

FIG. 3 is a rear view of the convection oven according to the present invention.

FIG. 4 is a sectional view taken along the line AA of FIG. 3;

FIG. 5 is a sectional view taken along the line BB of FIG. 3;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Convection oven 2 Heating chamber 3 Heated air supply part (heated air supply) 7 Water tank 25 Air blower 26 Air blower 31 Air intake 32 Electric motor 34 Turbo fan 35 Heater (heating means) 36 Duct 71 Water supply nozzle 72 Upper nozzle 361 cylinder 361a outer cylinder 361b inner cylinder 361c steaming section 362 steam nozzle (steam supply section) 363 steam nozzle (steam supply section)

 ────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Mamoru Wada 3-27-3-1003-1 Kitayamada, Tsuzuki-ku, Yokohama-shi, Kanagawa F-term (reference) 4B054 AA02 AB03 BA03 BB03 BB06

Claims (4)

[Claims] 1. A heating chamber for receiving and heating an object to be cooked, a heating air supply unit including a heating unit for heating air, and supplying heated air heated by the heating unit to the heating chamber from an air outlet. A convection oven comprising: a water tank for storing water; a vaporizer for converting water supplied from the water tank into steam by heat generated by the heating means; and steam generated in the vaporizer. A convection oven, comprising: 2. The convection oven according to claim 1, wherein the evaporator is formed so as to cover a periphery of the heating unit. 3. The convection oven according to claim 1, further comprising: an outer cylinder, and an inner cylinder disposed inside the outer cylinder, wherein the heating unit is provided inside the inner cylinder. A convection oven, wherein the convection oven is disposed and the evaporator is formed in a gap between the outer cylinder and the inner cylinder. 4. The convection oven according to claim 3, wherein a lower part of the water tank is connected to the evaporator, and a water supply nozzle that supplies water in the water tank to the evaporator. A convection oven, comprising: an upper nozzle that connects an upper portion of a water tank and a vaporization section above the water supply nozzle.