JP2004037076A - High frequency heating system - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a high frequency heating system for reducing cooking loss time by quickly evaporating steam required for cooking by an evaporator, cooking by radio wave in moderate humidity for various cooking, and delicately adjusting the humidity. <P>SOLUTION: This high frequency heating system has a high frequency generating means 23 for irradiating to a heating chamber 21 with the radio wave and the evaporator 85 for generating the steam. The evaporator 85 has an evaporating part 28 for evaporating water, and the evaporating part 28 evaporates the water by supplying the water from a water supply part 27. The water supply part 27 is connected to a water reservoir 31 via a solenoid valve 30 for controlling water supply, and the water is supplied to the part. A wall surface of the heating chamber 21 has a humidity sensor 36 for measuring the humidity in the heating chamber 21. Humidity information measured by the humidity sensor 36 is sent to a control circuit 40, and is compared by the control circuit 40, and the humidity in the heating chamber 21 is controlled by opening-closing the solenoid valve 30 on the basis of the result. <P>COPYRIGHT: (C)2004,JPO

Description

(4) The present invention relates to a high-frequency heating device for heating an object to be heated by high frequency and steam.

Conventionally, the following are related to a high-frequency heating apparatus that heats an object to be heated by using such high-frequency waves and steam.

FIG. 15 is a cross-sectional view of a conventional high-frequency heating device. The heating chamber 1 is provided with a magnetron 2. A container 3 made of a low-dielectric-constant material is provided in the heating chamber 1, and water 4 is placed at the bottom. A container 5 is provided on the container 3. A small hole 6 is provided on the bottom surface of the container 5. The food 7 is placed in the container 5. The upper surface of the container 5 is covered with a lid 8. Radio waves from the magnetron 2 heat the water 4 in the container 3 at high frequency to generate steam. This steam enters the container 5 through the small holes 6 and steam-heats the food 7.

FIG. 16 is a sectional view of another conventional high-frequency heating device. The heating chamber 9 is provided with a magnetron 10. In the heating chamber 9, a food 11 to be heated is provided. Food 11 is placed in a dish 12. A tank 13 is provided outside the heating chamber 9 and water 14 is put inside. A heater 15 is provided at the bottom of the tank 13 to heat the water 14 and generate steam. The generated steam enters the heating chamber 9 through the pipe 16. The food 11 is high-frequency heated by radio waves from the magnetron 10. The food 11 is also steam-heated by steam from the tank 13 (for example, see Patent Document 1).
Japanese Utility Model Publication No. 50-91152

However, in such a configuration, high-frequency heating of food is performed in an atmosphere of high humidity, for example, humidification similar to steam cooking, or humidification performed to prevent overheating and dehydration of food accompanying high-frequency heating. In the past, various things have been done, such as high-frequency heating, which has a humidifying function that can control the degree of moisturizing the food in response to the process of changing the heating of the food. there were. In addition, the generation of more steam than necessary caused the food to become sticky, and the walls of the heating chamber to drip and become flooded.

First, in the conventional example shown in FIG. 15, since the food is put into the container and humidified and heated, the steam is excessively contained in the container and is suitable for steaming dishes such as chawanmushi. The surface was not suitable because it became sticky with extra moisture. Further, it takes time to release steam from the water accumulated in the container, and in some cases, it is necessary to prepare in advance such as raising the temperature of the water before heating the food.

Further, in the conventional example shown in FIG. 16, the steam does not stay around the food as in the example of FIG. 15, but the water stored in the water reservoir is heated by a heater or the like to elevate the temperature and evaporate. It takes a long time to discharge the steam, and once the steam starts to be emitted, even if the heater is turned off, the steam continues to be emitted until the temperature of the water reservoir falls, so that it was difficult to control the humidity of the heating chamber. In addition, since the tank is heated with a heater, the water in the tank evaporates and concentrates, causing so-called scale, such as calcium and magnesium, contained in the water to precipitate and adhere to the heater and the inner wall of the tank and precipitate in the tank. Will come. For this reason, the thermal efficiency of evaporation has decreased, and the tank has to be cleaned frequently.

In the conventional example shown in FIG. 17, if the water-absorbing material is used after being appropriately moistened, steam is generated earlier than in the examples shown in FIGS. It is not possible to make a moderate humidity. Further, the water of the water-absorbing material decreases due to evaporation while the cooking proceeds, and the amount of water of the water-absorbing material changes. As a result, the heating of the food by radio waves is affected by the change in the remaining amount of water in the water-absorbing material, so that the balance between the high-frequency heating and the steam heating becomes unstable, resulting in unstable cooking results.

SUMMARY OF THE INVENTION The present invention solves the above-mentioned conventional problems, and high-frequency radio waves capable of performing radio-frequency cooking at an appropriate humidity for various types of cooking by reducing the cooking loss time by quickly evaporating steam required for cooking by an evaporator to reduce cooking loss time. It aims to provide a heating device.

In order to solve the above-mentioned conventional problems, a high-frequency heating apparatus according to the present invention includes a heating chamber for heating an object to be heated, a high-frequency generator for radiating radio waves to the heating chamber, and water for supplying steam to the heating chamber. An evaporator provided with a heating means for evaporating, a circulation fan for circulating steam in the heating chamber, and a control unit,
The circulation fan is provided in parallel with the rear surface of the heating chamber, an evaporator for generating steam is provided below the circulation fan, and the steam generated by the evaporator is sucked from a central portion of the circulation fan. The air was blown into the room, and the air containing steam in the heating room was heated and circulated.

Thus, by stabilizing the humidified state of the food and suppressing the generation of unnecessary steam, the number of replacements of water in the water reservoir is reduced, and dew drops in the heating chamber are prevented. By heating and circulating the steam generated in the heating chamber again, the heating effect of the steam on the food can be maintained and the generation of steam more than necessary can be suppressed.

The high-frequency heating device of the present invention can quickly evaporate the steam required for cooking by the evaporator, reduce cooking loss time, maintain the heating effect of steam on food, and suppress the generation of steam more than necessary.

A first invention provides a heating chamber for heating an object to be heated, a high-frequency generator for irradiating a radio wave to the heating chamber, and an evaporator including a heating unit for evaporating water for supplying steam into the heating chamber, Measuring means for measuring the humidity in the heating chamber, and a control unit for controlling the humidity in the heating chamber before and after the saturated steam, the control unit corresponding to the measured value from the measuring means, the evaporation amount of the evaporator When the humidity of the heating chamber does not become more than a certain value within a certain time after the start of cooking, the heating of the evaporator is stopped, and the result is determined. With a configuration that has a means to notify the user, high-frequency heating can be started in a state where the heating chamber is not at the required humidity, so that it is possible to prevent the heating finish of the food from being deteriorated. Cooking is over Failure of the heating finish of things can be prevented. In particular, high-frequency heating can be prevented from being performed in a state where the humidity of the heating chamber is lower than the required humidity, such as when the high-frequency heating device is first used.

In addition, the humidity of the heating chamber may be within a certain period of time due to clogging of the steam passage to the heating chamber or failure such as no water flowing out of the water supply unit of the evaporator, for example, within a set food cooking time. When the value does not exceed a certain value, water supply to the water supply section is stopped to stop the function of the evaporator, and the result is notified to the user by means of notifying the result. Prevent failure due to insufficient humidification.

A second invention provides a heating chamber for heating an object to be heated, a high-frequency generator for radiating radio waves to the heating chamber, and an evaporator including a heating unit for evaporating water for supplying steam into the heating chamber, A circulation fan for circulating steam in the heating chamber, and a control unit, the circulation fan is provided alongside a rear surface of the heating chamber, and an evaporator for generating steam below the circulation fan is provided. The generated steam is sucked from the center of the circulation fan, then blown out into the heating chamber, and the air containing the steam in the heating chamber is heated and circulated, whereby the steam in the heating chamber is circulated and the humidity in the heating chamber becomes uniform. As a result, the finish of cooking is not only uniform, but also the local high-humidity area in the heating chamber when there is no circulation fan, for example, the dewdrops in the areas that are easy to dew such as the steam outlet of the heating chamber are reduced. Can the heating chamber is an easy-to-use high-frequency heating apparatus can be clean.

In addition, since the air containing steam in the heating chamber is heated and circulated, the steam that has lost heat energy can be heated again and applied to the food, and the steam generated by the evaporator is applied to the food or the wall surface of the heating chamber. Dewdrops begin due to loss of thermal energy by touching and the temperature of the steam decreases, but if this is remarkable due to cooking, a circulating fan and a circulating fan heater are installed in the heating chamber, including the steam in the heating chamber By heating and circulating the air, steam having lost thermal energy can be heated and reused, so that it is not necessary to newly generate steam for the steam. This is effective for stabilizing the humidified state of the food. In addition, since the generation of unnecessary steam is suppressed, the number of times of replacement of water in the reservoir is reduced, and dew drops in the heating chamber are prevented. By heating and circulating the steam generated in the heating chamber again, the heating effect of the steam on the food can be maintained and the generation of steam more than necessary can be suppressed.

In the third invention, in particular, in the second invention, the steam blows out to the food from the side of each shelf by providing the opening for blowing out the circulating air into the heating chamber on the side of the heating chamber, so that a large amount of cooking can be performed. Since heating can be performed with uniform steam, food can be cooked when a large amount of cooking is performed by providing a shelf for placing food in the heating chamber.For example, if the outlet of steam to the heating chamber is on the top or bottom of the heating chamber, There is a case where steam is blocked by the putting shelf and the food does not reach the food.However, a circulation fan is provided in the heating chamber to circulate the steam in the heating chamber, and an opening for blowing out the circulation wind into the heating chamber is provided in the heating chamber. By providing the steam on the side of each shelf, the steam can be transmitted to the food from the side of each shelf, and even a large amount of cooking can be heated with uniform steam using radio waves with uniform steam. In addition, it is not necessary to devise a way to pass steam up and down from each shelf, such as making a hole in the heated object mounting table on which food is placed, and a normal heated object mounting table can be used. It can be received on the heated object mounting table on the shelf.

The fourth invention is, in particular, the first or second invention, wherein the air containing steam in the heating chamber is not discharged to the outside of the heating chamber during cooking, so that the air containing steam in the heating chamber is discharged to the outside of the heating chamber during cooking. Since air outside the heating chamber corresponding to the flow will flow into the heating chamber, it is disturbed when trying to adjust the humidity in the heating chamber by control. In order to prevent this, air containing steam in the heating chamber is not exhausted to the outside of the heating chamber, and by preventing the steam in the heating chamber from decreasing, the humidity of the heating chamber can be made stable, and the Fine cooking is possible.

According to a fifth aspect of the present invention, in the first or second aspect, the heating chamber is provided with an inlet for air outside the heating chamber and an outlet for air containing steam in the heating chamber, and the humidity in the heating chamber is set to a predetermined value. When the temperature is too high, the air containing the steam in the heating chamber is discharged, and when the temperature is low, the discharging is stopped, so that the humidity and the temperature can be quickly reduced, and the humidification response is also good as described above. Due to the good responsiveness of variable humidity, it is possible to reduce the time delay when it is desired to vary the humidity in the course of cooking food.

The sixth invention is, in particular, the first or second invention, in which the evaporator is divided into a heating section of the evaporator and an evaporator for evaporating water, and the evaporator is detachably attached. The evaporator is separated into an evaporator for evaporating water, and the evaporator is made detachable. Therefore, it is easy to clean the scale formed in the evaporator by removing only the evaporator.

According to a seventh aspect of the present invention, in the first or second aspect, the evaporator is provided in a heating chamber, the evaporator is made of ceramic, and a heating element that generates heat by high frequency is provided on an evaporating surface of the evaporator. The evaporator is provided in the heating chamber by the applied structure, the evaporator is made of ceramic, and the evaporator is made of ceramic. Generates heat and evaporates water from the water supply section, so that a high-frequency heating apparatus having a simple configuration that does not require a special heating section in the evaporator can be provided.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. The present invention is not limited by the embodiment.

(Embodiment 1)
FIG. 1 is a sectional view of a high-frequency heating device according to an embodiment of the present invention. FIG. 2 is a main circuit diagram of the high-frequency heating device for controlling FIG. As shown in FIG. 1, a waveguide 22 is connected and provided above the heating chamber 21. The waveguide 22 is provided with a magnetron 23 which is a radio wave oscillator. Radio waves from the magnetron 23 are emitted from the opening 24 into the heating chamber 21 via the waveguide 22. In the lower part of the heating chamber 21, a food 25 to be heated is placed on a heated object mounting table 26 made of a low dielectric constant material. An evaporator 85 for generating steam is provided on a side surface of the heating chamber 21, and the opening 34 through which the steam passes is provided between the evaporator 85 and the heating chamber 21. The evaporator 85 has an evaporator 28 having a tray for evaporating water at a lower portion in the evaporator 85. The evaporator 28 has a built-in heater 29 and is heated by the evaporator. Water to be supplied to the evaporator 28 is dropped into the evaporator 28 from a water supply unit 27 having a water supply opening above the evaporator 28. The water supply unit 27 is connected to a water reservoir 31 made of a resin molded product such as PP via an electromagnetic valve 30 for controlling water supply, and is provided at a position lower than the water reservoir 31 so that water flows down by gravity. The water reservoir 31 has a water supply cap 33 and opens it to inject water. Further, an opening 35 is provided on the wall surface of the heating chamber 21 so as to block radio waves and ventilate the inside of the heating chamber 21, and a humidity sensor 36 is provided at this portion outside the heating chamber 21.

With this configuration, when the high-frequency heating device starts, a radio wave is oscillated from the magnetron 23 and irradiated into the heating chamber 21 to heat the food 25 with high frequency. On the other hand, the heater 29 of the evaporator 85 is also energized to heat the evaporator 28. When the temperature of the evaporator 28 reaches a sufficient temperature, the electromagnetic valve 30 is opened, and water is supplied to the water supply unit 27, and the water falls into the evaporator 28. The temperature of the evaporator 28 is sufficiently raised, and the water that has fallen into the evaporator 28 evaporates quickly. The vapor evaporated by the evaporator 85 is sequentially extruded from the evaporator 85 and flows into the heating chamber 21 to increase the humidity of the heating chamber 21 and humidify the food 25. The humidity of the heating chamber 21 is simultaneously measured by the humidity sensor 36 through the opening 35 on the side wall of the heating chamber. The humidity sensor 36 is connected to the control circuit 40 of FIG. 2, and the control circuit 40 intermittently relays a relay 38 connected in series to the solenoid valve 30 in accordance with the value measured by the humidity sensor 36, from the water supply unit 27. If the outflow water is controlled and the water in the water supply unit 27 is stopped, the generation of steam stops, and the humidity of the heating chamber 21 decreases. To raise the humidity, the solenoid valve 30 may be opened. Since the heater 29 of the evaporator 28 can also control the temperature of the evaporator by controlling the relay 37 connected in series by the control circuit 40, the vaporization speed and the vapor temperature of the vapor can be controlled. Since the water reservoir 31 and the tube 76 of the piping do not have a heating section, there is no accumulation of scale due to the heating of the water, so that scale removal is unnecessary and sanitary. Therefore, since the high-frequency heating device can be started and steam can be quickly generated and sent to the heating chamber 21 and the humidity of the heating chamber 21 can be arbitrarily set and controlled, various kinds of fine and stable heating and humidification control can be performed with a simple configuration. It can be used for cooking.

That is, the evaporator has a means for heating the evaporating portion, heats the evaporating portion, pours water from a water absorbing portion having a control function onto the evaporating surface having a raised temperature, and quickly evaporates the evaporating portion. It is measured by the measuring means, and the measurement result is fed back to the control means of the water supply unit to control the amount of evaporation, so that the humidity of the heating chamber can be controlled.

Also, since the water to the evaporation surface is controlled, the steam necessary for cooking can be generated when needed, so that it can respond to the ideal cooking process of food heating in combination with high frequency heating. Moreover, the temperature of the generated steam can be further increased to 100 ° C. or higher by increasing the temperature of the heating means in the evaporating portion.

水 In addition, the water stored in the water reservoir is supplied by flowing down to the evaporating section by gravity through pipes such as tubes. The water reservoir and piping tubes do not have a heating section, so there is no need to use metal.Inexpensive, low-heat-resistant resin materials can be used, and there is no accumulation of water scale due to water heating, so it is sanitary. is there.

制 御 Also, since there is no need to raise the temperature of the control means such as an on-off valve for controlling the water in the water supply section of the evaporator, a commercially available inexpensive one having low heat resistance can be used. The heat-generating part for producing steam is only the steam-generating part, and it is controlled and does not raise the temperature more than necessary.Other water reservoirs and water supply parts also have no heat-generating parts, so there is little heat loss. In addition, unnecessary heat is not exerted on other components of the high-frequency heating device by their exhaust heat.

By this, unlike the conventional method of boiling the water stored in the container to make steam, it is a method of pouring water on the evaporation surface where the temperature has risen and heating it and evaporating it quickly, so the generation of steam is quick and cooking Less loss time.

蒸 気 Furthermore, the steam generated by the evaporator can be generated when necessary for cooking, so that it is possible to perform fine electric wave cooking with appropriate humidity for various cooking. Moreover, since there is no waste of steam, there is little need to supply water.

貯 Furthermore, since the water reservoir for storing water does not need to be heated, there is no need to use metal, and it is a good and inexpensive resin molded product, and it is sanitary because there is no accumulation of water scale due to the heating of water.

In addition, the water passage and the evaporator are separated, and it is not necessary to raise the temperature of the water passage.Therefore, the pipe connecting the reservoir and the water supply unit can be made flexible with a tube of resin or the like, There is no need to worry about accumulation of scale.

Also, since there is no need to raise the temperature, the control means such as an on-off valve for controlling the water in the water supply section can also be made of a material having low heat resistance and can be a commercially available inexpensive device. Moreover, since there is no need to worry about scale, a highly reliable product can be made with a simple design.

Also, the heat generating part for producing steam is only the steam generating part, and it is controlled and does not raise the temperature more than necessary.Other water reservoirs and water supply parts do not have heat generating parts, so heat loss And has no unnecessary temperature effects on the other components of the high frequency heating device by their exhaust heat.

Further, the heat capacity of the evaporator can be made smaller than that of the conventional one, and since only necessary steam is evaporated by supplying water from the water supply section to the evaporator section, the generation of steam can be stopped in a short time, so that the time responsiveness of steam generation is improved. Good fine control of steam is possible.

The temperature of the steam generated by the evaporator can be increased to 100 ° C. or more by increasing the temperature of the heating means in the evaporating portion, so that cooking of food can be more effectively performed. Also, when the temperature of the heating chamber of the high-frequency heating device is low at the beginning of use and the walls of the heating chamber are easily exposed to dew or when the humidity is apparently high due to the low temperature, the above-mentioned high-temperature steam is used temporarily. The problem can be addressed.

(Embodiment 2)
Further, the circuit constant of the control circuit 40 is determined so that the humidity around the food 25 in the heating chamber 21 becomes around the saturated steam by the above-described operations of the humidity sensor 36, the control circuit 40, and the solenoid valve 30. With this configuration, the humidity around the food 25 is stably controlled before and after the saturated steam. Therefore, the disadvantage of the dehydration of the food, which is performed only by the high-frequency heating, is the shrinkage or hardening, or the sticky surface of the food 25 due to the supersaturated steam and the heating chamber 21 can be prevented from being soaked in water by dew drops, and delicious cooking with steam unlike conventional steam cooking can be stably and easily performed.

(Embodiment 3)
Further, the humidity sensor 36 for measuring the humidity in the heating chamber 21 and the control circuit 40 are used, and the circuit constant of the control circuit 40 is determined to a value corresponding to the humidity required for cooking. The relay 39 shown in FIG. 2 is kept OFF so that the high-frequency heating does not start while the value is not reached. When the value is reached, the relay 39 is turned ON and the high-voltage transformer 43 is energized to activate the magnetron 23 to start the high-frequency heating. Is done. With this configuration, it is possible to prevent high-frequency heating from starting in a state in which the heating chamber 21 does not have the required humidity, thereby preventing the heating finish of the food 25 from being deteriorated. Failure of the heating finish can be prevented.

(Embodiment 4)
Further, using the humidity sensor 36 and the control circuit 40 for measuring the humidity in the heating chamber 21, the humidity in the heating chamber 21 is controlled within a certain period of time such as a set cooking time of the food, for example, after the high-frequency heating device becomes a star. When the constant does not reach a certain value determined by the setting of the circuit constant of the control circuit 40, a signal is issued from the control circuit 40 to turn off the relay 37, the relay 38 and the relay 39 to heat the evaporator 28 and supply water to the evaporator 28. Is stopped, the power supply to the magnetron 23 is also stopped, and a display indicating that no steam is emitted, for example, a display of "water supply" is displayed on the display tube 41. With this configuration, when a failure such as clogging of a steam passage to the heating chamber 21 or water does not flow out from the water supply unit 27 of the evaporator 85, or a failure in which the humidity of the heating chamber 21 does not increase, the water supply unit 27 is stopped. The water supply is stopped to stop the function of the evaporator 85, the result is notified, and failure due to protection of the evaporator 28 or insufficient humidification of the food 25 is prevented.

(Embodiment 5)
Further, when the humidity in the heating chamber 21 is higher than the circuit constant corresponding to the target humidity of the control circuit 40 by using the humidity sensor 36 for measuring the humidity in the heating chamber 21 and the control circuit 40, The humidification of the heating chamber 21 is stopped by outputting a signal from the control circuit 40, turning off the relay 38, closing the electromagnetic valve 30 and stopping the supply of water to the evaporator 28. If the humidity of the heating chamber 21 is lower than the target humidity, the solenoid valve 30 is turned on to supply water to the evaporator 28 and supply steam to the heating chamber 21. With this configuration, only the necessary steam is evaporated in the evaporating section due to the intermittent supply of the water supply section, so that the generation of the steam can be stopped in a short time, so that the steam generation can be performed with good time response and fine-grained control can be performed.

(Embodiment 6)
FIG. 3 is a sectional view of a high-frequency heating device according to another embodiment of the present invention. FIG. 4 is a partial view showing the intake / exhaust opening of the wall surface facing the circulation fan 51 as viewed from the inside of the heating chamber 44 of FIG. As shown in FIG. 3, a waveguide 45 is connected and provided above the heating chamber 44. The waveguide 45 is provided with a magnetron 46 which is a radio wave oscillator. Radio waves from the magnetron 46 are irradiated into the heating chamber 44 via the waveguide 45. In the lower part of the heating chamber 44, a food 49 to be heated is placed on a heated object mounting table 50 made of a low dielectric constant material. A circulation fan 51 for circulating air or steam in the heating chamber 44 is provided outside the rear surface of the heating chamber 44, and the circulation fan 51 is rotated by a motor 52. The periphery of the circulation fan 51 is partitioned by a wall, and the rear surface of the heating chamber 44 is blown out to the heating chamber 44 by the opening 48 through which the air or steam flows into the circulation fan 51 and the circulation fan 51 as shown in FIG. It has an opening 47. An evaporator 86 for generating steam is provided below the circulation fan 51. The evaporator 86 supplies the evaporator 28 for evaporating water, the heater 29 for heating the evaporator 28, and water to the evaporator 28. It has a water supply section 27. The water to the water supply unit 27 is sent from a water reservoir 31 made of a resin molded product such as PP that stores water via an electromagnetic valve 30 that controls water to be supplied. Further, an opening 57 is provided on the wall surface of the heating chamber 44 to block radio waves and allow ventilation inside the heating chamber 44, and a humidity sensor 36 is provided outside the heating chamber 44. The steam generated by the evaporator 86 is drawn into the center of the circulation fan 51 through a gap 87 between the partition plate 53 provided below the circulation fan 51 and the back plate of the heating chamber 44.

With this configuration, the steam generated by the evaporator 86 is sucked into the center of the circulation fan 51 by the rotation of the circulation fan 51 as described above, and is then pushed out and enters the heating chamber 44 through the opening 47 of the heating chamber 44. The heating chamber 44 is humidified. Further, the air is again sucked into the center of 51 by the circulation fan through the opening 48 of the heating chamber 44 and circulated in the heating chamber 44 while containing the vapor from the evaporator 86. The operation and control of the evaporator 28, the heater 29, and the water supply unit 27 of the evaporator 86, the water reservoir 31 for supplying water to the water supply unit 27, and the solenoid valve 30 have been described with reference to FIGS. It is the same as the object, and the description is omitted. With the function of the circulation fan 51, the steam in the heating chamber 44 can be circulated, and the humidity in the heating chamber 44 can be made more uniform. In addition to making the cooking uniform, the dehumidifying portion of the heating chamber where there is no circulation fan 51, such as a steam outlet of the heating chamber 44, where the dew drops are likely to be reduced, and the heating chamber is clean. Makes it easier to use.

(Embodiment 7)
FIG. 5 is a cross-sectional view of a high-frequency heating apparatus according to another embodiment of the present invention. In the high-frequency heating apparatus shown in FIG. Since the opening of the wall surface of the heating chamber has a side surface so that the air from the circulation fan spreads over the upper surface of the heated object mounting table, the other components are the same as those of FIG. As shown in FIG. 5, the heating chamber 89 is provided with a plurality of rails 55 of a heated object mounting table 90 on which the food 56 is placed on the side surface of the heating chamber 89 so that the food 56 can be cooked in multiple stages. The side wall surface of the heating chamber 89 facing the circulation fan 51 has an opening 92 for suctioning air to the circulation fan and an opening 91 for blowing air out to the heating chamber 89. These openings and the multi-stage heated object mounting table 90 An appropriate gap is provided so that the air including the air circulates on the upper surface of each heated object mounting table 90.

構成 With such a configuration, steam can be transmitted to the food from the side of each shelf, and even a large amount of cooking can be heated with uniform steam using radio waves with uniform steam.

(Embodiment 8)
FIG. 6 shows another embodiment of the present invention, in which a heater 54 for heating circulating air is added around a circulating fan 51 of the high-frequency heating device of FIG. It is a partial view showing the side wall surface which faced.

(3) The steam generated by the evaporator 86 shown in FIG. 3 loses heat energy by touching the food 49 or the wall surface of the heating chamber 44, and the steam whose temperature has dropped too much becomes unnecessary for cooking. On the other hand, by heating and circulating the air containing steam in the heating chamber 44 by the heater 54 shown in FIG. 6, the steam having lost heat energy is heated again and hits the food, so that the steam once generated can be reused. There is no need to generate new steam for that. As a result, since excess steam does not collect in the heating chamber 44, the humidified state of the food 49 is stabilized. In addition, since generation of unnecessary steam is suppressed, the number of times of replacement of water in the water reservoir 31 is reduced, and dew drops in the heating chamber 44 are prevented.

(Embodiment 9)
In the high-frequency heating apparatus shown in FIG. 1, the heating chamber 21 is not provided with an opening through which the air containing the steam in the heating chamber 21 exits the heating chamber 21 during cooking.

With such a configuration, the controlled and adjusted humidity in the heating chamber 21 is not disturbed by the air outside the heating chamber 21 and can be kept in a stable state, so that finer cooking can be performed. Become.

(Embodiment 10)
FIG. 7 is a sectional view of a high-frequency heating device according to another embodiment of the present invention. FIG. 7 shows the high-frequency heating apparatus of FIG. 1 in which steam and air in the heating chamber can be ventilated. As shown in FIG. 7, an opening 58 for introducing air outside the heating chamber 93 and an opening 61 for discharging steam and air inside the heating chamber 93 are provided on the wall surface of the heating chamber 93. The opening 58 has an exhaust fan 60 and a blower motor 59 for rotating the exhaust fan 60 outside the heating chamber 93.

With such a configuration, when the humidity in the heating chamber 93 is too high with respect to the set value set by the control circuit 40 in FIG. At this time, the exhaust fan 60 is stopped to stop the discharge. Thus, the humidity and temperature of the heating chamber 93 can be quickly reduced by the intake and exhaust of the heating chamber 93, and the humidification can be made quick by quick evaporation by the evaporator 85, so that the variable response of the humidity of the heating chamber 93 is good. As a result, it is possible to respond satisfactorily when it is desired to change the humidity in the food cooking process.

(Embodiment 11)
FIG. 8 is a sectional view of a high-frequency heating device according to another embodiment of the present invention. FIG. 8 adjusts the mounting position of the humidity sensor 36 of the high-frequency heating device of FIG. 1 in the heating chamber 94 in the height direction to the height of the food 25 on the heated object mounting table 26.

With such a configuration, when the humidity in the heating chamber 94 is not made uniform by a circulation fan or the like, the humidity in the heating chamber 94 tends to be higher on the upper surface than on the lower surface due to the heat of the steam. Is adjusted to the height of the food 25 as much as possible, the humidity sensor 36 can detect the humidity close to the humidified state of the food 25, so that the humidity can be controlled more accurately.

(Embodiment 12)
FIG. 9 is a cross-sectional view of a water reservoir included in a high-frequency heating device according to another embodiment of the present invention and the vicinity of a water receiver. The water reservoir 64 shown in FIG. 9 is such that the water reservoir described in FIGS. 1 to 3 can be detachably attached to the high-frequency heating device. As shown in FIG. 9, the water reservoir 64 has a water supply cap 67, and the cap 67 has an opening 72 for discharging the water 65 of the water reservoir 64. The water reservoir 64 is used with the cap 67 facing downward, and water coming out of the cap is collected in the water receiver 63. The water 66 stored in the water receiver 63 is supplied to the evaporator through the tube 96 and the solenoid valve 30. The configuration of the cap 67 and the water receiving portion 63 is such that when the water surface of the water 66 of the water receiver 63 falls below the L surface of the cap 67, the water 65 is discharged from the water reservoir 64 and becomes higher than the L surface like the M surface. For example, since the discharge of the water 65 stops, the water 65 of the water reservoir 64 is sequentially discharged in the setting of the L surface. The cap 67 has means for stopping the discharge of the water 65 by the valve 71 when the water reservoir 64 is removed from the water receiver 63. The inside of the cap 67 is provided with a valve 71 and a spring 68, and the water receiver 63 is provided with a pin 97 for pushing up the valve 71. If the water reservoir 64 is installed in the water receiver 63, the pin 97 pushes up the valve 71 of the cap 67. When the opening 72 is opened and the water reservoir 64 is removed from the water receiver 63, the valve 71 is pushed down by the spring 68 and the opening 72 is closed.

構成 With such a configuration, since the water reservoir 64 is detachable, water can be easily supplied to the water reservoir 64. Further, the remaining water in the water reservoir 64 after cooking can be easily disposed of, the washing is easy, and the water used for the steam can be easily maintained clean.

(Embodiment 13)
FIG. 10 is a sectional view of a water reservoir included in a high-frequency heating device according to another embodiment of the present invention. The water reservoir 74 shown in FIG. 10 is used as the water reservoir described with reference to FIGS. As shown in FIG. 10, an ion exchange resin 73 for softening water 75 is packed in a water reservoir 74, and water is supplied from a water supply cap 98 of the water reservoir 74. The supplied water 75 passes through the ion exchange resin 73, accumulates in the lower portion 99 of the water reservoir 74, and is sent to the evaporator through the tube 100 and the solenoid valve 30.

構成 With such a configuration, the scale that is deposited on the evaporator and adheres to the surface is reduced, and the removal of the scale is unnecessary or simple.

(Embodiment 14)
In the main circuit diagram of the high frequency heating device of FIG. 1 and the high frequency heating device controlling FIG. 1 of FIG. 2, the humidity in the heating chamber 21 is changed as follows. Using the humidity sensor 36 and the control circuit 40, when the humidity in the heating chamber 21 becomes high relative to a circuit constant corresponding to the target humidity of the control circuit 40, a signal is output from the control circuit 40 to activate the relay 38. The humidification of the heating chamber 21 is stopped by turning OFF and closing the electromagnetic valve 30 to stop supplying water to the evaporating section 28. If the humidity of the heating chamber 21 is lower than the target humidity, the solenoid valve 30 is turned on to supply water to the evaporator 28 and supply steam to the heating chamber 21. The output of the radio wave is varied by intermittently turning on and off the relay 39 under the control of the control circuit 40 on the primary side of the high-voltage transformer 43 as the power transformer of the magnetron 23.

With such a configuration, the humidity and the radio wave output in the heating chamber 21 can be controlled by the control circuit 40, so that the combination of the radio wave output and the humidity can be changed according to the type of food, and fine heating and cooking can be performed under optimal heating conditions.

(Embodiment 15)
1 is a main circuit diagram of the high-frequency heating device of FIG. 1 and the high-frequency heating device of FIG. 2 for controlling the high-frequency heating device of FIG. The semiconductor memory is provided in the control circuit 40 and written. The user can select and execute the content.

With such a configuration, various combinations of radio wave output and humidity according to the type of food 25 can be written to the memory of the semiconductor. , And fine-grained cooking becomes possible.

(Embodiment 16)
FIG. 11 is a sectional view of a high-frequency heating device according to another embodiment of the present invention. FIG. 11 shows a configuration in which a guide 82 for guiding steam to the food 25 is provided in the heating chamber 21 of the high-frequency heating apparatus of FIG. 1, and a control circuit for high-frequency heating and humidity is as shown in FIG. 2. As shown in FIG. 11, steam from the evaporator 85 enters the heating chamber 21 through the opening 34. A guide 82 for guiding the steam to the food 25 is provided in the opening 34 so that the steam intensively hits the food 25.

With such a configuration, the steam can be partially applied to the food 25, so that the heating of the food 25 can be partially controlled when the food 25 is large or widely dispersed, and the quality of the heating can be further improved. Is possible.

(Embodiment 17)
FIG. 12 is a sectional view of a high-frequency heating device according to another embodiment of the present invention. FIG. 12 shows an arrangement in which the evaporator of the high-frequency heating apparatus of FIG. 1 is provided in a heating chamber, and the circuit for high-frequency heating and humidity control is as shown in FIG. As shown in FIG. 12, an evaporator is provided in a heating chamber 95. The evaporator is separated into a heater 78 and an evaporator 77 for evaporating water, and the evaporator 77 is detachable from the heater 78 heated by the heater 29. ing. A water supply unit 81 is provided above the evaporating unit 77 to drop water to be evaporated into the evaporating unit 77. The water supply unit 81 penetrates the wall surface of the heating chamber 95, is connected to the outside of the heating chamber by a tube 101, and is connected to the electromagnetic valve 30. The configuration of water supply from the solenoid valve 30 to the water reservoir 31 is the same as that described with reference to FIG. The generation of steam and the control thereof are the same as those described with reference to FIGS. 1 and 2, and the description thereof will be omitted.

構成 With such a configuration, the evaporating section 77 can be easily attached to and detached from the heating chamber 95, so that the scale formed on the evaporator can be easily cleaned.

(Embodiment 18)
FIG. 13 is a sectional view of a high-frequency heating device according to another embodiment of the present invention. FIG. 13 shows a modification of the evaporator according to the embodiment shown in FIG. 12, and the circuit for high-frequency heating and humidity control is as shown in FIG. As shown in FIG. 13, the evaporator is provided in a heating chamber 95. The evaporator does not have the heater 78 or the heater 29 of the evaporator shown in FIG. 83. The evaporator 83 is coated with a magnetic ferrite 84 that generates heat at a high frequency on a surface where water evaporates.

With this configuration, if the high-frequency heating device is started and the magnetron 23 oscillates in the heating chamber 95, the magnetic ferrite 84 is rapidly heated, and if water is dropped from the water supply unit 81 to the evaporation unit 83, the water evaporates quickly.

構成 With such a configuration, a high-frequency heating device having a simple configuration without a heater in the evaporator can be obtained while substantially utilizing the features described in the above embodiments.

(Embodiment 19)
FIG. 14 is a sectional view of a high-frequency heating device according to another embodiment of the present invention. FIG. 14 shows the high-frequency heating apparatus of FIG. 1 with the opening 35 on the side wall of the heating chamber and the humidity sensor 36 removed. The circuit for controlling the high-frequency heating and the humidity is as shown in FIG. As shown in FIG. 14, the steam generated by the evaporator 28 enters the heating chamber 102 and is supplied to the food 103. However, since there is no humidity sensor, the humidified state of the food 103 is fed back to generate the steam generated by the evaporator 28. I can't control it. However, when the food 103 repeatedly cooks a fixed food in large quantities, fine adjustment of humidification conditions using a humidity sensor or the like is unnecessary and can be omitted. A predetermined constant of the cooking condition is incorporated in the control circuit 40 of FIG. If the user cooks at a constant corresponding to cooking, repeated cooking under predetermined conditions can be easily performed.

As described above, the high-frequency heating device according to the present invention can perform radio-frequency cooking at an appropriate humidity for various types of cooking by reducing the cooking loss time by quickly evaporating the steam required for cooking by the evaporator. Therefore, the present invention can also be applied to uses such as a cooking device for evaporating steam.

Sectional view of a high-frequency heating device according to an embodiment of the present invention. Main body circuit diagram of the high-frequency heating device Sectional view of a high-frequency heating device according to another embodiment of the present invention. Partial view of the heating chamber intake / exhaust opening of the circulation fan unit in FIG. Sectional view of a high-frequency heating device according to another embodiment of the present invention. Partial view of the heating chamber intake / exhaust opening of the circulation fan unit when the heater of FIG. 3 is provided. Sectional view of a high-frequency heating device according to another embodiment of the present invention. Sectional view of a high-frequency heating device according to another embodiment of the present invention. Sectional drawing of the water reservoir of the high frequency heating device in other embodiment of this invention Cross section of a water reservoir of a high-frequency heating device according to another embodiment of the present invention Sectional view of a high-frequency heating device according to another embodiment of the present invention. Sectional view of a high-frequency heating device according to another embodiment of the present invention. Sectional view of a high-frequency heating device according to another embodiment of the present invention. Sectional view of a high-frequency heating device according to another embodiment of the present invention. Sectional view of conventional high-frequency heating device Sectional view of another conventional high-frequency heating device Sectional view of another conventional high-frequency heating device

Explanation of reference numerals

21, 44, 89, 93, 94, 102 Heating chamber 23, 46 Magnetron (high frequency generation means)
27 water supply section 28 evaporating section 29 heater (heating means)
30 Solenoid valve (water supply control means)
31 water reservoir 36 humidity sensor (humidity measuring means)
40 control circuit 51 circulation fan 64 water reservoir (removable)
82 Guide (steam guide)
77 Evaporator (removable)
83 Evaporator (with heating element)
84 Magnetic ferrite (heating element)
85, 86 Evaporator

Claims (7)

A heating chamber for heating the object to be heated;
High frequency generating means for irradiating the heating chamber with radio waves,
An evaporator comprising a heating means for evaporating water for supplying steam into the heating chamber,
Measuring means for measuring the humidity in the heating chamber,
A control unit for controlling the humidity in the heating chamber before and after the saturated steam,
The control unit is configured to adjust the humidity in the heating chamber by controlling the amount of evaporation of the evaporator in accordance with the measurement value from the measurement unit,
When the humidity of the heating chamber does not exceed a certain value within a certain time after the start of cooking, the high-frequency heating device is configured to stop heating of the evaporator and to have a means for notifying a user of the result. A heating chamber for heating the object to be heated;
High frequency generating means for irradiating the heating chamber with radio waves,
An evaporator comprising a heating means for evaporating water for supplying steam into the heating chamber,
A circulation fan for circulating steam in the heating chamber,
And a control unit,
The circulation fan is provided in parallel with the rear surface of the heating chamber, an evaporator for generating steam is provided below the circulation fan, and the steam generated by the evaporator is sucked from a central portion of the circulation fan. A high-frequency heating device that blows out into the room and heats and circulates air containing steam in the heating room. The high-frequency heating apparatus according to claim 2, wherein an opening for blowing out the circulating air into the heating chamber is provided on a side surface of the heating chamber. The high-frequency heating device according to claim 1, wherein air containing steam in the heating chamber is not discharged out of the heating chamber during cooking. The heating chamber is provided with an inlet for air outside the heating chamber and an outlet for air containing steam in the heating chamber, and discharges air containing steam in the heating chamber when the humidity in the heating chamber is too high relative to a set value. The high-frequency heating device according to claim 1, wherein the discharge is stopped when the temperature is low. 3. The high-frequency heating device according to claim 1, wherein the evaporator is separated into a heating unit of the evaporator and an evaporator for evaporating water, and the evaporator is detachable. 3. The high-frequency heating device according to claim 1, wherein the evaporating device is provided in a heating chamber, the evaporating device is made of ceramic, and a heating element that generates heat by high frequency is applied to an evaporating surface of the evaporating portion.

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