JP2003204885A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve problems of a cooker that the baking color of a cooked object is different on the front surface and the rear surface and that the baking on the rear surface is more uneven. <P>SOLUTION: The cooker has an upper heater 1 disposed above a grill 3 and a lower heater 2 disposed below the grill 3. The lower heater 2 has a longer total length and a smaller power density than the upper heater 1. Accordingly, the optimal temperature can be evenly distributed on the whole rear surface of the grill 3 so that a food can be baked quickly and evenly without being scorched even on the rear surface where the temperature does not rise so quickly. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a double-sided cooking device for simultaneously heating and cooking from both upper and lower sides of a grill.

[0002]

2. Description of the Related Art As a heating cooker of this type, there is a heating cooker used alone or a built-in cooker used by being incorporated in an induction heating cooker. However, in any of the heating cookers, an upper heater and a lower heater are built in above and below the grill as a cooking heater inside the cooking cabinet, and a large (thick) cooked food can be cooked on the grill. As described above, the distance between the grill and the upper heater is larger than the distance between the lower heater.

[0003]

However, in such a conventional structure, since the lower heater is close to the grill, if the power consumption is the same as that of the upper heater, the cooked material will be burnt, and conversely. If the power consumption is reduced too much, the product will not turn brown and will look like steamed. Thick fish for cooking can be in a semi-lived state. Moreover, if the power consumption is adjusted to add a brown mark, the back surface of the fish will be colored only in the part close to the lower heater, resulting in uneven baking with stripes in the shape of the lower heater. . Therefore,
There was a problem that the back surface had a particularly large unevenness of baking depending on the heating state inside the food and the degree of burning on the surface of the food, and the difference between the front and the back became large due to the color of the baking.

The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide a heating cooker capable of eliminating the temperature unevenness of the entire back surface of the grill and uniformly baking the food in a short time. Is.

[0005]

In order to achieve the above object, in the heating cooker of the present invention, the lower heater is a heater having a longer total length and a smaller power density than the upper heater.

As a result, the temperature of the heater surface of the lower heater close to the grill can be lowered to a non-sticking level, the temperature unevenness on the entire back surface of the grill can be eliminated, and the food can be uniformly baked in a short time.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 is provided with a cooking cabinet, a grill on which a food is placed, a saucer which can be put in and taken out from the cooking cabinet, and above the grill. An upper heater, a lower heater provided between the grill and the pan, and an exhaust pipe forming an exhaust path communicating with the inside of the cooking chamber and the outside air,
Optimizing the entire back surface of the grill by providing a door that closes the opening of the cooking cabinet, and the lower heater has a longer overall heater length and a lower power density than the upper heater. Can be made uniform in temperature,
When heated, the water and fat inside the food become uneven, and the back of the heater does not leave a trace of the heater, allowing quick and uniform baking. The surface is fragrant and the inside can be juicy.

The invention according to claim 2 provides a heating cooker in which the power consumption of the lower heater is larger than that of the upper heater, so that the heater length of the lower heater is higher than that of the upper heater.
Even when it becomes 1.5 times longer or longer, the power density of the heater can be set high, so that the temperature distribution on the back side of the grill can be made wider and uniform.

According to the third aspect of the invention, the heating cooker is such that the distance between the lower heater and the grill is 1/3 or less of the distance between the upper heater and the grill, so that the entire length of the lower heater is larger than that of the upper heater. Even when the heater surface is long and the power consumption is low, and the heater surface temperature is low, the heater is long and there are dense patterns under the grill, and the distance between the heater and the grill is short, so the temperature distribution on the back surface of the grill is small. Can be baked at an appropriate temperature and can be baked uniformly without uneven baking.

According to a fourth aspect of the invention, in the shape of the lower heater, the portion parallel to the bar of the grill is longer than the other portions, and the portion parallel to the bar of the grill is directly below the bar. By using a heating cooker configured to be
It is possible to almost determine the position where the fat of the cooked food drips, and even when the lower heater is longer than the upper heater and the surface area is increased, the fat is less likely to drip directly to the lower heater,
The amount of smoke generated can be suppressed.

According to a fifth aspect of the present invention, a cooker is configured such that all or part of the outermost end of the lower heater is outside the outermost end of the upper heater. Since the distance of is shorter than that of the upper heater and the power density is low, the surface temperature of the heater is low. The area of the food on the grill side that can be baked by the lower heater can be made closer to the area that can be baked by the upper heater. The temperature distribution of the whole thing becomes wide and good, and the burning condition of the upper and lower surfaces can be made closer.

According to the sixth aspect of the present invention, by using a heating cooker in which the pattern shape of the lower heater is dense in the vicinity of the center, even when thick fish is roasted, the head and tail of the fish are cooked. Without being burnt
The thick center can be cooked inside.

According to a seventh aspect of the present invention, the pattern of the lower heater is a heating cooker configured such that the opposite side of the exhaust stack is dense, so that the wind entering the cooking cabinet is immediately heated. It is possible to raise the temperature on the low temperature side in the cooking cabinet and make the temperature distribution in the cooking cabinet uniform.

[0014]

Embodiments of the present invention will be described below with reference to the drawings. In this embodiment, a case where the heating cooker is incorporated as a roaster unit of the induction heating cooker will be described.

(Embodiment 1) FIGS. 1 to 5 show a heating cooker according to Embodiment 1 of the present invention. The upper heater 1 as a cooking heater is located above the grill 3 inside the cooking cabinet 4 to heat and cook the front side of the cooked food from above, and the lower heater 2 is cooked from below the grill 3 to the cooked food. The back side of is cooked. The grill 3 has a plurality of crosspieces on which food is placed, and is placed on a saucer 5 which is installed inside the cooking cabinet 4 so that it can be freely taken in and out. The lower heater 2
Is located between the grill 3 and the saucer 5. Then, the water and fat coming out from the cooked food are received by the saucer 5 so that they do not leak to the bottom of the cooking cabinet 4. Further, smoke and water vapor generated during cooking are exhausted to the outside of the cooking cabinet 4 through an exhaust pipe 8 which constitutes an exhaust passage communicating with the inside of the cooking cabinet 4 and the outside air.

In the figure, 6 is a door that closes the opening on one side of the cooking cabinet 4, 7 is the packing of the door 6, and 9 is an exhaust pipe sensor that determines the amount of food in the cooking cabinet 4 based on the temperature difference. Reference numeral 10 is an induction heating coil of the induction heating cooker in which the heating cooker is incorporated as a roaster unit, 11 is a spring for pressing the induction heating coil 10 against the top plate 12, and 13 is a cabinet to which the induction heating cooker is attached. The arrow indicates the flow of wind inside the cooking cabinet 4.

Here, in FIG. 2, the distance between the upper heater 1 and the grill 3 is to secure the size (thickness) of the cookable food as much as possible, and as much as possible to improve the thermal efficiency and the unevenness of baking of the cooked food. Considering the loss, it is about 50 mm to 6
It is generally 0 mm. By the way, as for the thickness of fish that is commonly cooked everyday, Sanma is about 25 mm.
And the horse mackerel is about 30 mm. On the other hand, the distance between the lower heater 2 and the grill 3 is about 10 mm or less. This is because the distance between the lower heater 2 and the saucer 5 below it is as large as possible in order to prevent the oil from the food stored in the saucer 5 from being heated and producing smoke. This is because it is necessary to suppress the temperature rise of. Further, in order to prevent the temperature of the saucer 5 from rising, water is poured into the saucer 5 during cooking, but the depth of the saucer 5 is also required so that this water does not easily spill when the saucer 5 is taken in and out. On the other hand, in the case of the built-in heating cooker, the cabinet 13
Since the size under the worktop is determined as a module of the kitchen maker, the height inside the cooking cabinet 4 and the entrance height of the door 6 for taking in and out the saucer 5 are limited.

When the distance between the lower heater 2 and the grill 3 is close to 10 mm or less, if the heating power is too strong, that is, if the heater surface temperature is high, the cooked product directly receives the radiant heat from the heater surface,
The surface quickly burns before the heat reaches the interior. Generally, a sheath heater is used for the lower heater 2 in consideration of corrosion resistance to salt content of cooked food and thermal shock resistance when fat drips on the lower heater 2. Most of them are far-infrared rays, and heat is absorbed on the surface of the cooked food, and the color of the food is quickly burned. Therefore, it is difficult to transfer the heat to the inside of the cooked food, and the burn marks are clearly attached to the shape of the heater. Especially when the fish is roasted, the inside of the fish is activated when heated and the fat and water inside the fish are activated, and it accumulates near the skin on the other side under the influence of gravity, making it difficult for the temperature inside the fish to rise. The difference between the extra burnt and non-burnt spots is more apparent than on the surface. In order to prevent such burns, if the power consumption of the lower heater 2 is simply suppressed, the burns will not occur, but by the time heat is transferred to the inside of the fish, the water and fat inside the fish will evaporate, and the fish Is dry and dry.

Under these circumstances, the upper heater 1 as shown in FIG. 3 and the lower heater 2 as shown in FIG. 4 are used. In this case, the heater length of the lower heater 2 is about 1.3 times that of the upper heater 1. At this time, for example, the power consumption of the upper heater 1 is 70
0 W and the power density is 4.0 W / cm ² , whereas
The lower heater 2 has a power consumption of 700 W and a power density of 3.0 W
/ Cm ² about to become.

Furthermore, if the lower heater 2 is lengthened so as to eliminate the unevenness on the back surface and burn uniformly, the power consumption is increased.
Thick, high-moisture fish such as horse mackerel are beautifully baked. For example, the lower heater 2 shown in FIG. 5 is used for the upper heater 1 shown in FIG. At this time, the heater length of the lower heater 2 is
It is about 1.6 times that of the upper heater 1, and the upper heater 1 consumes 700 W and the power density is 4.0 W / cm ² , while the lower heater 2 consumes 900 W and the power density. Is about 3.0 W / cm ² .

The optimum distance between the grill 3 and the lower heater 2 at this time is ideally about 10 mm. If the distance can be made longer than this, by increasing the power density of the lower heater 2 and raising the lower heater surface temperature, the finish with less uneven baking can be achieved in a shorter time.

Also, "figure grilled", "fillet" and "dried fish"
In a roaster with an automatic cooking function equipped with menu keys such as, the lower heater 2 can be duty-controlled to adjust the degree of burning according to the menu. For example, it is conceivable that the duty is set to 16/16 when the saury is baked in the "figure grill" menu, and the duty is set to 14/16 when the mirin dried is baked in the "dried fish" menu.

Similarly, in a roaster having a load amount detecting function for judging the amount of fish in the cooking cabinet 4 from the difference in temperature rise of the exhaust stack sensor 9, when the load is heavy, the duty is set to 16/16 and the load is changed. When is light, it may be possible to control the duty to be 14/16.

By setting the heater as described above, the temperature distribution on the back surface of the grill 3 can be made uniform to the optimum temperature, and the heater can be quickly and uniformly baked without leaving any marks on the surface. Is fragrant and the inside is juicy. Especially in the case of roasting fish, when heated, the water and fat inside the fish are concentrated near the skin on the back side, and even if the temperature of the fish body is unlikely to rise, it can be baked quickly and uniformly. Also, the lower heater 2 is different from the case where the same heater is used above and below.
Since the surface temperature of the pan is low, the temperature rise of the pan 5 can be suppressed to a low level, the evaporation of water for ignition prevention contained in the pan 5 is reduced, and the temperature of the back surface of the grill 3 can be kept high. It is possible to add a nice brown color rather than a state close to steaming. In addition, since the temperature of the pan 5 is low, the temperature of the oil accumulated in the pan 5 is also low, and the amount of smoke generated by heating the oil can be reduced. Further, in the case where the saucer 5 is cooked without being filled with water, the temperature of the saucer 5 can be kept low, so that the possibility that the fat accumulated in the saucer 5 is ignited is reduced. Further, the grill 3 may be treated with fluorine so that the grilled fish will not stick to it, but since the temperature of the grill 3 can be suppressed to about 240 ° C,
Deterioration of fluorine at high temperature can be delayed and non-tackiness can be maintained for a long period of time.

Example 2 Regarding Example 2 of the present invention,
This will be described with reference to FIG. The lower heater 2 was configured as shown in the figure in the same configuration as in Example 1. The pitch of the crosspieces 14 of the grill 3 is generally about 17 mm to 20 mm. This is to prevent the food from falling from the gap between the crosspieces 14, and when washing the grill 3 after cooking, fingers or sponges can be easily inserted into the gaps between the crosspieces 14, and The dimensions are almost decided considering that it is easy to wash the circumference.

The bar 14 of the grill 3 having such consideration
On the other hand, the pattern of the lower heater 2 is set to the crosspiece 14 of the grill 3.
The length of the portion parallel to is longer than the other non-parallel portions, and the portion parallel to the bar 14 of the grill 3 is installed immediately below the bar 14 of the grill 3.

FIG. 7 shows the relationship among the cooking product 15, the grill 3 and the lower heater 2 during cooking. Immediately after the start of cooking, the crust of the cooked food is tense, and as shown by the broken line in the figure, the grill 3
Although it does not dig into the crosspiece 14 of the cooked food, when it is gradually heated and the moisture and fat inside the cooked food are activated and the body becomes softer, the meat of the cooked food is cut into the crosspiece of the grill 3 as shown by the solid line in the figure. 14
To cut into. The body of the cooked food is located at a position lower than the lower end of the bar 14 of the grill 3, and the fat and water coming out of the cook must hang down along the surface from the bottom end of the body of the cooked food. become. The degree of bite of the cooked food depends on its size and weight and the pitch of the bars 14 of the grill 3, but if the pitch of the bars 14 is 15 mm or less, it becomes difficult for the cooked food to bite and it is unclear where the fat drips. Therefore, the pitch is ideally 18 mm or more.

On the back side of the grill 3, in the case of fish,
When the fat or water accumulated between the body and the skin expands due to heating, the part that is in contact with the crosspieces 14 cannot expand, so it expands between the crosspieces 14 and the elasticity of the skin becomes equal to the internal pressure. If it becomes unbearable, the skin will burst at the end. Once the skin is torn, the fat will concentrate and come out of it.

By making the positional relationship between the grill 3 and the lower heater 2 as described above, the entire length of the lower heater 2 below the grill 3 becomes longer as in the first embodiment described above, and the heater surface area is increased. Even when the number of fats increases, the position where the oil coming out of the cooked food drips can be roughly intentionally made, and it becomes possible to prevent the oil from dripping directly on the lower heater 2 and the oil directly to the lower heater 2. The rate of drooping smoke is extremely reduced. Also, when saltwater fish is grilled, salt comes out together with fat and water, but since the fat and water do not drip directly to the lower heater 2, the corrosion resistance of the lower heater 2 can be increased,
The life of the cooker is extended.

(Embodiment 3) FIG. 8 shows the construction of the upper and lower heaters of a heating cooker according to Embodiment 3 of the present invention.

Upper heater 1 and lower heater 2 as in the first embodiment
Is set, the upper heater 1 has a higher power density than the lower heater 2. In other words, the surface temperature of the heater becomes high, and the heat is easily transferred to a place far away. on the other hand,
The temperature distribution on the back surface of the grill 3 is uniform at a high temperature in the vicinity of the lower heater 2, but the temperature is low near the outer periphery of the grill 3 because it is separated from the heater. Also, if it is incorporated in a built-in induction heating cooker,
Since the periphery of the outer wall of the cooking cabinet 4 is cooled by the cooling air, the temperature of the inner wall of the cooking cabinet 4 is likely to drop. For this reason,
If the outer shapes of the upper and lower heaters are the same, the temperature is low on the outer periphery of the grill 3 and especially below the cooking cabinet 4.

Therefore, in this embodiment, as shown in FIG. 8, the lower heater 2 has a part or all of the outermost end 2a outside the upper heater 1. Further, the heater is designed so that the lower heater 2 is wider than the upper heater 1 and the pattern near the center is dense.

With the configuration of the lower heater 2 as described above, the temperature can be kept high and even near the outer periphery of the grill 3, so that when a large amount of food is placed on the grill 3 at one time and grilled, Cooked foods in any place can be heated uniformly. Also, by making the area near the center dense, when roasting a large food, it is possible to prevent the head and tail from being scorched and shabby even if the thick center is not cooked to the inside. You can cook it from the head to the tail.

(Embodiment 4) FIG. 9 shows a heater configuration of a heating cooker according to Embodiment 3 of the present invention. In the heating cooker, the contact surface between the entrance of the cooking cabinet 4 and the door 6 is
The design is designed so that there are as few gaps as possible, but it is impossible to make the gaps zero for manufacturing. Therefore, as shown in FIG. 2, packing 7 is used to close the gap. At this time, the packing 7 is not provided around the entire circumference of the inlet, but a gap is intentionally provided at a part of the lower end. When the temperature inside the cooking cabinet 4 rises, the internal pressure rises and the exhaust stack 8
It comes out as an updraft with smoke. In order to make the flow of this air flow constant, outside air is taken in from below the door 6. Such rectification is also necessary to stabilize the behavior of the exhaust stack sensor 9 provided in the exhaust stack 8.

The size of this gap must be adjusted with the opening area of the exhaust pipe 8 so that smoke leakage from the front door 6 does not occur. In addition, if this gap is too large and the temperature rise in the cooking cabinet 4 slows down, it takes a long time to cook, and the cooked food becomes dry. If the gap is located above the entrance of the cooking cabinet 4, it is desirable that the gap be located below the entrance of the cooking cabinet 4 because the internal pressure becomes higher due to the effect of the ascending air current and smoke leakage may occur.

As shown by the arrow in FIG. 2, the wind flow in the cooking cabinet 4 is such that the wind entering through the gap below the front door 6 uniformly rises in the cooking cabinet 4 and rises in temperature, causing an updraft. Then, the air is exhausted to the outside of the body through the exhaust pipe 8 provided at the rear.

In such a structure, since the wind inlet is provided below the door 6 and only the direction of the door 6 is in contact with the outside air through the glass of the door 6, the cooking chamber 4
The temperature in front of is lower. Therefore, the lower heater 2 has a pattern such that the door 6 side (front side) is dense as shown in FIG.

With the above structure, the upstream heater of the air flow in the cooking cabinet 4 is dense, so that the temperature of the wind entering the cooking cabinet 4 immediately rises. Therefore, the temperature of the entire cooking cabinet 4 rises quickly, and the temperature distribution becomes uniform.

[0039]

As described above, the heating cooker of the present invention is
By considering the structure of the lower heater, the entire back surface of the grill can be made uniform at the optimum temperature, and when heated, water and fat inside the cooked food will be unevenly distributed, and the temperature will not rise easily, and the heater will have a burn mark. It can be baked quickly and evenly, with a savory surface and a juicy inside.

[Brief description of drawings]

FIG. 1 is an exploded perspective view of upper and lower heaters and a grill of a heating cooker according to a first embodiment of the present invention.

FIG. 2 is a sectional view of the heating cooker.

FIG. 3 is a plan view showing an upper heater of the heating cooker.

FIG. 4 is a plan view showing a lower heater of the heating cooker.

FIG. 5 is a plan view showing another example of the lower heater in the heating cooker.

FIG. 6 is a plan view showing the relationship between the grill and the lower heater of the heating cooker according to the second embodiment of the present invention.

FIG. 7 is a sectional view showing a cooking state in the heating cooker.

FIG. 8 is a plan view showing the relationship between the upper and lower heaters of the heating cooker according to the third embodiment of the present invention.

FIG. 9 is a plan view showing a lower heater of a heating cooker according to a fourth embodiment of the present invention.

[Explanation of symbols]

1 Upper heater 2 Lower heater 3 grill 4 cooking cabinet 5 saucer 6 doors 8 exhaust stack 14 crosses

   ─────────────────────────────────────────────────── ─── Continued front page    F term (reference) 3L087 AA01 AC28 CA03 CB08 CB10                 4B040 AA03 AA08 AB02 AC09 AD04                       AE13 CA05 CA17 CB06 CB30                       ED10

Claims (7)

[Claims] 1. A cooking cabinet, and a grill for placing food on it.
A pan that can be put in and taken out of the cooking cabinet, an upper heater that is provided above the grill, a lower heater that is provided between the grill and the tray, and an exhaust path that communicates with the inside of the cooking cabinet and the outside air And a door that closes the opening of the cooking cabinet, and the lower heater has a longer overall heater length and a smaller power density than the upper heater. 2. The cooking device according to claim 1, wherein the lower heater consumes more power than the upper heater. 3. The cooking device according to claim 1, wherein the distance between the lower heater and the grill is 1/3 or less of the distance between the upper heater and the grill. 4. The lower heater according to claim 1, wherein a portion of the lower heater which is parallel to the bar of the grill is longer than other portions and is directly below the bar. The cooker described. 5. A part or all of the outermost end of the lower heater is
The outermost end of the upper heater is located outside the outer heater.
The heating cooker according to any one of 4 above. 6. The heating cooker according to claim 1, wherein the pattern shape of the lower heater is configured such that the vicinity of the center is dense. 7. The heating cooker according to claim 1, wherein the pattern shape of the lower heater is configured such that the side opposite to the exhaust pipe is dense.