JP2003227612A - Steam oven - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a stem oven which suitably controls quantity of generated steam with high safety. <P>SOLUTION: Water dropped in the inside of a cooking chamber by a water supply device is changed into steam by a heater in the interior of the cooking chamber. Steam generated in the interior of the cooking chamber is discharged through a steam passage by always communicating the interior of the cooking chamber with the outside of the steam oven. The temperature of steam passing through the steam passage is measured by a steam temperature measuring device, and in response to the measured temperature, the quantity of water supplied from the water supply device is adjusted. <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 steam oven, and more particularly to a steam oven for humidifying food during heating to prevent the food from drying or steam the food.

[0002]

2. Description of the Related Art For example, US Pat. No. 5,209,941
The issue discloses a steam oven of this kind. In this steam oven, the water dropped inside the cooking chamber is made into a mist state by a blower, and then the mist is heated due to the high temperature inside the cooking chamber, whereby steam is generated there. The inside of the cooking chamber and the outside of the oven are communicated with each other by a channel, but at least during the generation of steam, the inside of the cooking chamber is hermetically closed by closing a valve provided near the outlet of the channel. The amount of steam generated inside the cooking chamber can be controlled by adjusting the amount of water dropped inside the cooking chamber in response to pressure in the cooking chamber. Since the pressure in the cooking chamber is relatively high, it is necessary to forcibly perform water supply through the channel with a pump or the like. In this steam oven, a pressure sensor is provided inside the cooking chamber to control the amount of steam generated inside the cooking chamber. When the pressure in the cooking chamber measured by this pressure sensor falls below a prescribed pressure, water is dropped to increase the amount of steam, and conversely, when it rises above a prescribed pressure, drip is dropped. It reduces the amount of water used to reduce the amount of steam.

[0003]

In the above-mentioned conventional steam oven, since the amount of steam generated is controlled in response to the pressure inside the cooking chamber, the amount of steam generated cannot be controlled appropriately. There is a problem. Further, during cooking of food, the cooking chamber is kept in a closed state, and the internal pressure becomes high, so that there is a problem that the safety is insufficient.

The present invention has been made in order to solve the problems of the above-mentioned prior art, and controls the generation amount of steam appropriately in response to the steam temperature. The purpose is to provide a steam oven that can. Another object of the present invention is to provide a steam oven with high safety by keeping the cooking chamber in a state of being continuously communicated with the outside of the oven so as not to apply a large pressure to the inside of the cooking chamber.

[0005]

According to one aspect of the present invention, in a steam oven, a water supply device for supplying water into the cooking chamber, a stirring device for stirring air in the cooking chamber, and A steam passage for constantly heating the inside of the cooking chamber to the outside of the steam oven for heating the inside, and discharging the steam formed by the heating device inside the cooking chamber to the outside of the steam oven. A steam temperature measuring device that measures the temperature of the steam passing through the steam passage; and a water supply adjusting device that adjusts the amount of water supplied from the water supply device in response to the temperature measured by the steam temperature measuring device. , Is provided.

According to one embodiment of the present invention, the water supply device drips water inside the cooking chamber.

[0007] According to another embodiment of the present invention, the water supplied by the water supply device is dropped into the heating device or in the vicinity thereof, converted into steam by the heating device, and then by the stirring device. It is spread inside the kitchen.

According to still another embodiment of the present invention, the water supplied by the water supply device is dropped onto the stirring device or in the vicinity thereof, and is ejected in a mist state by the stirring device before the heating device. When converted to steam, it is converted into steam and diffused inside the cooking chamber.

According to still another embodiment of the present invention, the water supply adjusting device adjusts the amount of water dropped by the water supply device.

According to still another embodiment of the present invention, the steam in the cooking chamber passes through the steam passage when the pressure inside the cooking chamber becomes larger than the pressure outside the oven. Is discharged to the outside.

According to still another embodiment of the present invention, the steam temperature measuring device is provided in the steam passage.

According to still another embodiment of the present invention, the steam passage has a steam trap for condensing steam, and the steam temperature measuring device is provided in the steam trap.

According to still another embodiment of the present invention, the steam temperature measuring device is provided in the vicinity of a steam outlet provided in the steam trap.

[0014]

1 is a front view of a steam oven according to an embodiment of the present invention, FIG. 2 is a rear perspective view of the steam oven, and FIG. 3 is a schematic view taken along the line AA of FIG. still,
For convenience of explanation, FIG. 1 shows a baffle plate (28 of FIG. 3).
(See FIG. 2) and the door 21 is opened approximately 90 degrees toward the front, and FIG. 2 corresponds to FIG. 1 and the door 21 is opened approximately 90 degrees toward the front. Shown respectively.

As is apparent from FIGS. 1 and 2, a steam oven 1 according to the present invention is mainly provided in a cooking chamber 2 in which food (not shown) is placed, and above the cooking chamber 2. And a control operation unit 4. On the back surface of the cooking chamber 2, there is provided a storage box 5 for storing devices necessary for cooking food, particularly heating and humidifying. These devices can be controlled by the control operation unit 4. On the front surface of the control operation unit 4, a large number of switches and the like 42 required for an operator to operate the steam oven 1 are provided.

The food is a door 2 provided in front of the cooking chamber 2.
It can be freely taken in and out through the cooking chamber 2 through 1.
The left and right inner walls 36 of the cooking chamber 2 are provided with a plurality of steps (here, six steps) of protrusions 22 for supporting the food table (not shown).

Next, each part will be described in more detail mainly with reference to FIG. 1 and FIG.

The water supply nozzle 23 is provided on the rear inner wall 2 of the cooking chamber 2.
4 is provided so as to protrude from the inside thereof. The water supply nozzle 23 guides water from the outside of the cooking chamber 2 to the inside thereof. Although the water supply nozzle 23 penetrates the cooking chamber 2, the boundary between the inside and the outside (back surface) of the cooking chamber 2 is separated in a sealed state. A rear end portion (not shown) of the water supply nozzle 23 is connected to a water supply source (not shown) provided outside the cooking chamber 2, for example, a mouth of a tank storing water or a tap of a water supply. Has been done. Water from this supply source passes through the water supply nozzle 23, that is, the tip portion, that is, the water supply port 23.
It is ejected from the inside of the cooking chamber 2 from 1. The water supply port 231 is
It is located above the cooking chamber 2, particularly above the oven heater 26. The amount of water supplied through the water supply nozzle 23 can be adjusted by, for example, opening and closing a valve provided in the water supply nozzle 23 or a valve (not shown) provided at the outlet of the tank storing water. The degree of opening / closing of these valves is adjusted by the control operation unit 4. In the present invention, since the pressure inside the cooking chamber 2 is kept relatively low, it is possible to easily supply water by simply opening and closing a valve without using a pump or the like.

Bringing it close to the water supply port 231 of the water supply nozzle,
Moreover, a drip portion 25 is provided so as to extend downward at a substantially right angle to the water supply port 231. The water ejected from the water supply port 231 collides with the drip portion 25, is guided downward, and is dripped from the tip thereof into the cooking chamber 2.

A plurality (two in this case) of annular oven heaters 26 having different diameters are provided in a state of being slightly separated from the rear inner wall 24 of the cooking chamber 2. The oven heater 26 heats the inside of the cooking chamber 2 as well as the drip unit 2
The water dropped from 5 to the oven heater 26 is changed to steam. Instead of dropping water directly on the oven heater 26, water may be dropped near the oven heater 26 and converted into steam.
These oven heaters 26 are shaped so that the water dropped from the dropping portion 25 passes through the gap of the end portion 261 of the oven heater 26 and drops to the lowest side 262 or the vicinity thereof, and , So positioned. An end portion 261 of each oven heater 26 is connected to an electric power source (not shown) provided outside (back surface) of the cooking chamber 2. Each of these ends is provided so as to penetrate the cooking chamber 2, but since the boundary between the inside and the outside (rear face) of the cooking chamber 2 is separated in a sealed state, steam inside the cooking chamber leaks from them. Never.

The annular fan 27 is an oven heater 26.
It is provided almost at the center of the cooking chamber 2 in a state of being surrounded by. The fan 27 is firmly fixed to the surface of the rear inner wall 24 by the four support shafts 34. Fan 2
7 is driven by a motor (not shown) provided on the outside (back surface) of the cooking chamber 2 through a motor shaft 271 penetrating the cooking chamber 2. The motor shaft 271 is provided in a state of penetrating the cooking chamber 2, but the boundary between the inside and the outside (rear surface) of the cooking chamber 2 is separated in a sealed state. When the fan 27 is rotated by the action of the motor, the air taken in from the vicinity of the central portion of the fan is ejected to the periphery thereof by the action of a large number of blades arranged on the outer periphery thereof.
As a result, the heat and steam of the oven heater 26 arranged so as to surround the fan 27 is diffused into the cooking chamber. Instead of dropping water on the oven heater 26, water may be dropped on or near a fan 27 (described later) to form a mist state, and then the heat of the oven heater 26 may be used to form steam. . In this case, when passing through the oven heater 26, the water in the mist state is changed to steam. Further, a heat source other than the oven heater 26 may be provided and the heat of this heat source may be used to generate steam.

As is apparent from FIG. 3, the fan 27
Although its entire front surface is covered with a baffle plate 28, air can be taken in through a plurality of air intakes (not shown) provided in the center of the baffle plate 28. On the other hand, since the air blown by the fan 27 is blocked by the baffle plate 28, as shown by the broken line arrow B in FIG. It is jetted inside the chamber 2. The air in the cooking chamber is agitated by the function of the fan 27, and hot air containing steam is spread over all the foods arranged in the cooking chamber.

The cooking chamber temperature sensor 29 is provided in a gap between the end portions 261 of the oven heater 26 so as to project from the rear inner wall 24. The cooking chamber temperature sensor 29 is provided at a position where the heat and steam generated by the fan 27 just pass through. The cooking chamber temperature sensor 29 measures the temperature inside the cooking chamber 2. The measured temperature is immediately transmitted to the control operation unit 4. For example, when the temperature inside the cooking chamber 2 is abnormally high, the control operation unit 4 can issue a warning to the operator or automatically turn off the steam oven.

Between the oven heater 26 and the fan 27,
An inlet 301 of the steam passage 30 is provided in an open state inside the cooking chamber 2. The steam generated inside the cooking chamber 2 is supplied to the inlet 301 as shown by an arrow C in FIG.
Through the steam passage 30 to the outside of the steam oven 1. The steam passage 30 includes a steam hose 31 extending vertically upward and a steam 32 extending vertically upward connected to the steam hose 31 at a substantially right angle. The inlet 301, the steam hose 31, and the steam trap 32 are always open. As a result, the inside of the cooking chamber and the outside of the oven are always in communication with each other, so that the cooking chamber 2 is always open to the outside air.

The appearance of the steam hose 31 and the steam trap 32 is well shown in FIG. Steam trap 32
Is formed as a container having a larger capacity than the steam hose 31, and has a relatively small steam outlet 321 in the upper part thereof. The steam trap 32 temporarily accumulates the steam vigorously ejected from the steam hose 31 to reduce its speed, and at the same time, the steam trap 32
It has a function of indirectly contacting the steam with the outside air through a larger area through itself to condense it. By providing the steam trap 32, the steam outlet 321
Less steam is discharged from the oven to the outside of the oven, and
It becomes loose. Therefore, according to the present invention, it is possible to provide a highly safe oven.

The steam temperature sensor 33 is provided near the steam discharge port 321 of the steam trap 32. The steam temperature sensor 33 measures the temperature of the steam discharged from the steam outlet 321. The measured temperature is immediately transmitted to the control operation unit 4. In response to the temperature, the control operation unit 4 adjusts the opening / closing degree of a valve (not shown) provided at the water supply nozzle 23 or at the outlet of the tank storing water, and water is supplied through the water supply nozzle 23. The amount of water to be dripped, that is, the amount of water dropped inside the cooking chamber 2 is adjusted.
In addition, the steam temperature sensor 33 is not necessarily the steam outlet 321.
Need not be provided in the vicinity of the steam trap 32, and may be provided in a place other than that of the steam trap 32, or may be provided in the steam hose 31. However, since the discharged steam is most stable near the steam outlet 321, it is preferable to measure the steam temperature in this vicinity in order to measure it accurately.

The baffle plate 28 will be described with reference to FIG. The baffle plate 28 has a rectangular shape, and is attached so as to be separated from the rear inner wall 24 of the cooking chamber 2 in a state of covering a part of the front surface of the drip unit 25 and the entire front surfaces of the overheater 26 and the fan 27.
As described above, the air intake port is provided in the central portion of the fan 27, but no holes are provided in other portions. By providing the baffle plate 28, it is possible to protect the overheater 26 and the like from dirt and the like caused by the food placed in the cooking chamber. The size of the baffle plate 28 is slightly smaller than the rear inner wall 24 of the cooking chamber 2, and a gap is formed between the periphery of the baffle plate 28 and the upper and lower inner walls 35 and the left and right inner walls 36 of the cooking chamber 2. This gap is fan 2
It becomes the passage of hot air generated by 7.

Finally, the operation of the oven according to the invention will be briefly described. First, the dripping unit 2 through the water supply nozzle 23.
The water dropped from 5 is converted into steam by the heat of the oven heater 26. This steam fills the interior of the cooking chamber 2 with the fan 27. After that, when the steam inside the cooking chamber 2 reaches a saturated state, the steam sequentially passes through the inlet 301, the steam hose 31, and the steam trap 32 due to the pressure difference between the inside of the cooking chamber and the outside of the oven, and then from the steam outlet 321. It is discharged to the outside of the oven 1. At this time, the steam outlet 3
The temperature of the steam is measured by a steam temperature sensor 33 provided near 21. For example, when the temperature is too high, the amount of water supplied through the water supply nozzle 23 is adjusted (for example, the dropping of water is stopped. By),
The amount of steam inside the cooking chamber 2 can be appropriately controlled.

In the above embodiment, the amount of water dropped inside the cooking chamber 2 is adjusted by changing the amount of water supplied through the water supply nozzle 23, but the water is dropped. The amount can also be adjusted by changing the time interval. Further, the steam hose 31 and the steam trap 32 do not necessarily have to be provided above, but may be provided in the lateral direction.

Further, the amount of steam generated is determined by the oven heater 26.
It can also be adjusted by changing the output of.
Further, the amount of the generated steam can be adjusted by opening / closing the steam discharge port 321 of the steam trap 32 or the inlet 301 of the steam passage 30. However, even in the latter case, the outlet and the inlet 301 are not in a completely closed state, but are in a state of being constantly communicated with the outside of the oven.

[0031]

According to the present invention, by controlling the amount of steam generated in response to the steam temperature, the amount of steam in the cooking chamber can be appropriately controlled. Further, the pressure of the steam discharged from the inside of the cooking chamber and the steam discharge port is made relatively low by keeping the inside of the cooking chamber and the outside of the oven in continuous communication without keeping the cooking chamber closed. A highly safe steam oven can be provided.
Further, in the steam oven of the present invention, since the pressure inside the cooking chamber is low, water can be supplied without using a pump.

[Brief description of drawings]

FIG. 1 shows a front view of a steam oven according to the present invention.

FIG. 2 shows a rear perspective view of the steam oven of FIG.

FIG. 3 shows a schematic view of a cross section taken along the line AA of FIG.

[Explanation of symbols]

1 steam oven 2 cooking rooms 23 Water supply nozzle 25 Dropper 26 Oven heater 27 fans 28 baffle plate 29 Cooking room temperature sensor 30 steam passage 31 Steam hose 32 steam trap 33 Steam temperature sensor

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Hiroshi Matsuo             6-2-2 Fujimi Stock Market, Tsurugashima City, Saitama Prefecture             Within the company extension (72) Inventor Hiroyuki Hozumi             6-11-25 Osawa, Mitaka City, Tokyo Stock Market             Inside JAMCO (72) Inventor Yoichi Kurita             6-11-25 Osawa, Mitaka City, Tokyo Stock Market             Inside JAMCO

Claims (9)

[Claims] 1. In a steam oven, a water supply device for supplying water to the inside of the cooking chamber, a stirring device for stirring air in the cooking chamber, a heating device for heating the inside of the cooking chamber, and an inside of the cooking chamber. A steam passage for communicating with the outside of the steam oven at all times and discharging the steam formed by the heating device inside the cooking chamber to the outside of the steam oven, and a steam for measuring the temperature of the steam passing through the steam passage. A steam oven, comprising: a temperature measuring device; and a water supply adjusting device that adjusts the amount of water supplied from the water supplying device in response to the temperature measured by the steam temperature measuring device. 2. The steam oven according to claim 1, wherein the water supply device drips water into the cooking chamber. 3. The steam oven according to claim 2, wherein the water supplied by the water supply device is dripped into the heating device or in the vicinity thereof and converted into steam by the heating device, and then by the stirring device. A steam oven diffused inside the cooking chamber. 4. The steam oven according to claim 2, wherein the water supplied by the water supply device is dripped into the stirring device or in the vicinity thereof, and is sprayed in a mist state by the stirring device, and then the heating device is discharged. A steam oven that is converted into steam when passing and diffused inside the cooking chamber. 5. The steam oven according to claim 2, wherein the water supply adjustment device adjusts the amount of water dropped by the water supply device. 6. The steam oven according to any one of claims 1 to 3, wherein the steam in the cooking chamber is used when the pressure inside the cooking chamber becomes larger than the pressure outside the oven. A steam oven that is discharged to the outside of the oven through a steam passage. 7. The steam oven according to claim 1, wherein the steam temperature measuring device is provided in the steam passage. 8. The steam oven according to claim 1, wherein the steam passage has a steam trap for condensing steam, and the steam temperature measuring device is provided in the steam trap. Steam oven. 9. The steam oven according to claim 8, wherein the steam temperature measuring device is provided near a steam discharge port provided in the steam trap.