【０００１】
【発明の属する技術分野】
本発明は、焼き物や蒸し物などの種々の調理を行うのに適応する加熱調理器に関するものである。
【０００２】
【従来の技術】
従来、この種加熱調理器が備えている加熱室に収納した被加熱物を加熱調理する加熱手段には、高周波や電気などのヒータや蒸気などが用いられている。そしてその加熱調理器のなかには、常圧で温度が１００℃以上の高温、例えば３００℃にも及ぶ過熱蒸気を加熱手段の１つとして使用しているものが知られている（例えば、特許文献１参照）。
【０００３】
図７は前記特許文献１に記載された従来の加熱調理器を示すものである。図７において、加熱調理器本体１（以後、本体１と略称する）の加熱庫２の周壁には壁加熱手段として面ヒータ３が張り付けられており、加熱庫２内には庫内温度を測定する加熱庫温度測定手段４が設けられている。前記本体１には、過熱蒸気発生手段５と過熱蒸気発生手段５を制御する調理制御手段６、水タンク７が設けられている。水タンク７の水はポンプ８から水パイプ９を通って過熱蒸気発生手段５で過熱蒸気となる。過熱蒸気発生手段５で発生した過熱蒸気が低温の被加熱物に当たることで、蒸気が水に変化する際の潜熱により被加熱物が加熱される。
【０００４】
上記する従来の構成の加熱調理器では、被加熱物がある温度以上に達すると蒸気から受ける潜熱が減少し加熱速度は低下する。また、被加熱物から蒸発した水分を移動させる制御がないため、焼き物など表面を乾燥させて焦げ目をつける調理を行うことは困難である。また、調理工程ごとに面ヒータ３や過熱蒸気発生手段５の調節を行わないため、被加熱物の種類や被加熱物の加熱に伴う状態変化に対応した加熱ができないなどの種々の問題があった。
【０００５】
【特許文献１】
特開２０００−１８４９６４号公報（第３−５頁、図１参照）
【０００６】
【発明が解決しようとする課題】
前記従来の技術上の問題点に鑑み、本発明が解決しようとする課題は、被加熱物の種類や変化、調理方法に応じた被加熱物の加熱手段や被加熱物えの投入蒸気量や被加熱物に対する気流を結合することによって加熱調理することで、簡便で加熱効率のよい加熱調理器を提供することにある。
【０００７】
【課題を解決するための手段】
前記従来の課題を解決するために、本発明の加熱調理器は、被加熱物を収納する加熱室と、前記被加熱物および前記加熱室内の気体および前記加熱室の周壁を加熱するための加熱室用加熱手段と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記加熱室内の空気や蒸気による気流を生成するための気流発生手段とを備えていて、前記加熱室用加熱手段からの加熱作用と前記加熱室内に供給された蒸気からの加熱作用と前記加熱室内の気流からの気流作用の各作用を前記被加熱物に所定量または所定時間加えるように構成したことにより被加熱物を効率よく加熱調理することができることとした。
【０００８】
【発明の実施の形態】
本発明の目的は、各請求項に記載した構成を実施の形態とすることにより達成できるので、以下には各請求項の構成にその構成による作用を併記し併せて請求項記載の構成のうち説明を必要とする特定用語については詳細な説明を加えて、本発明における実施の形態の説明とする。
【０００９】
請求項１に記載の発明は、被加熱物を収納する加熱室と、前記被加熱物および前記加熱室内の気体および前記加熱室の周壁を加熱するための加熱室用加熱手段と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記加熱室内の空気や蒸気による気流を生成するための気流発生手段と、前記加熱室内の空気や蒸気を排出するための排出口を備えていて、前記加熱室用加熱手段からの加熱作用と前記加熱室内に供給された蒸気からの加熱作用と前記加熱室内の気流からの気流作用の各作用を前記被加熱物に所定量または所定時間加えて調理するように構成したもので、蒸気発生手段からの加熱蒸気と加熱室用加熱手段との加熱作用によって被加熱物を効果的に加熱し、しかも気流発生手段による気流の作用によって被加熱物の表面付近が低湿度空気となり、被加熱物の水分の蒸気速度を速め、また加熱室内の高湿度空気は排出口より容易に排出し得て焼き物の調理がし易い。また加熱室用加熱手段による加熱と蒸気発生手段による蒸気の発生と気流発生手段による気流の生成は少なくとも所定時間同時に進行させれば本発明はより効率的に出来る。
【００１０】
請求項２に記載の発明は、被加熱物を収納する加熱室と、前記被加熱物および前記加熱室内の気体および前記加熱室の周壁を加熱するための加熱室用加熱手段と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を前記加熱室内に吹出す蒸気吹出口と、前記加熱室内の空気や蒸気による気流を生成するための気流発生手段と、前記加熱室内の空気や蒸気を排出するための排出口と、前記加熱室用加熱手段と前記蒸気発生手段と前記気流発生手段を制御する制御手段を備えていて、前記加熱室用加熱手段からの加熱作用と前記加熱室内に供給された蒸気からの加熱作用と前記加熱室内の気流からの気流作用の各作用を前記被加熱物に所定量または所定時間加えて調理するように構成したもので、焼き物調理には気流発生手段による気流速度を速く制御して被加熱物の水分蒸発速度を速め、蒸し物調理などでは加熱手段ならびに蒸気による加熱温度を焼き物調理より低くし、しかも乾燥を防ぐために気流発生手段による気流を弱くして異なる調理にそれぞれ適した加熱調理を行うことができる。
【００１１】
請求項３に記載の発明は、被加熱物を収納する加熱室と、前記被加熱物および前記加熱室内の気体および前記加熱室の周壁を加熱するための加熱室用加熱手段と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を前記加熱室内に吹出す蒸気吹出口と、前記加熱室内の空気や蒸気による気流を生成するための気流発生手段と、前記加熱室内の空気や蒸気を排出するための排出口と、前記加熱室の温度を検知する加熱室温度検知手段と、前記加熱室用加熱手段と前記蒸気発生手段と前記気流発生手段を制御する制御手段を備えていて、前記加熱室用加熱手段からの加熱作用と前記加熱室内に供給された蒸気からの加熱作用と前記加熱室内の気流からの気流作用の各作用を前記被加熱物に所定量または所定時間加えて調理するように構成したもので、被加熱物の量に対応して加熱室の温度を可変しながら効率的に加熱調理することができる。なお、本発明の各請求項に記載した蒸気は被加熱物を加熱する作用があればよく、従って高温蒸気が適当であり勿論過熱蒸気を含むものである。
【００１２】
請求項４に記載の発明は、被加熱物を収納する加熱室と、前記被加熱物および前記加熱室内の気体および前記加熱室の周壁を加熱するための加熱室用加熱手段と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を前記加熱室内に吹出す蒸気吹出口と、前記加熱室内の空気や蒸気による気流を生成するための気流発生手段と、前記加熱室内の空気や蒸気を排出するための排出口と、前記加熱室の温度を検知する加熱室温度検知手段と、前記加熱室用加熱手段と前記蒸気発生手段と前記気流発生手段を制御する制御手段を備えていて、前記加熱室用加熱手段からの加熱作用と前記加熱室内に供給された蒸気からの加熱作用と前記加熱室内の気流からの気流作用の各作用を前記被加熱物に所定量または所定時間加えて調理するように構成し、前記制御手段は、少なくとも前記加熱室温度検知手段の検知信号に基づいて前記加熱室用加熱手段と前記蒸気発生手段との各動作時間を制御する機能を備えているものであり、これにより加熱室の温度に対応して蒸気量を制御して効率良く焼き物に適した調理と蒸し物に適した調理を選択して行うことができる。
【００１３】
請求項５に記載の発明は、被加熱物を収納する加熱室と、前記被加熱物および前記加熱室内の気体および前記加熱室の周壁を加熱するための加熱室用加熱手段と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を前記加熱室内に吹出す蒸気吹出口と、前記加熱室内の空気や蒸気による気流を生成するための気流発生手段と、前記加熱室内の空気や蒸気を排出するための排出口と、前記加熱室の温度を検知する加熱室温度検知手段と、前記加熱室用加熱手段と前記蒸気発生手段と前記気流発生手段を制御する制御手段を備えていて、前記加熱室用加熱手段からの加熱作用と前記加熱室内に供給された蒸気からの加熱作用と前記加熱室内の気流からの気流作用の各作用を前記被加熱物に所定量または所定時間加えて調理するように構成し、前記制御手段は、少なくとも前記加熱室温度検知手段の検知信号に基づいて前記気流発生手段の動作時間を制御する機能を備えているものであり、これにより加熱室温度の変化に対応して気流発生手段の動作時間を効率良く制御して被加熱物の乾燥や湿潤化を選択する調理ができる。
【００１４】
請求項６に記載の発明は、被加熱物を収納する加熱室と、前記被加熱物および前記加熱室内の気体および前記加熱室の周壁を加熱するための加熱室用加熱手段と、前記加熱室内に供給する蒸気を発生する蒸気発生手段と、前記蒸気を前記加熱室内に吹出す蒸気吹出口と、前記加熱室内の空気や蒸気による気流を生成するための気流発生手段と、前記加熱室内の空気や蒸気を排出するための排出口と、前記加熱室の温度を検知する加熱室温度検知手段と、前記蒸気吹出口の蒸気温度を検知する蒸気吹出口温度検知手段と、前記加熱室用加熱手段と前記蒸気発生手段と前記気流発生手段を制御する制御手段を備えていて、前記加熱室用加熱手段からの加熱作用と前記加熱室内に供給された蒸気からの加熱作用と前記加熱室内の気流からの気流作用の各作用を前記被加熱物に所定量または所定時間加えて調理するように構成したもので、加熱室温度と蒸気吹出口温度に対応して加熱蒸気の温度や加熱室内の気流速度を可変して被加熱物を好みに応じて加熱調理することができる。
【００１５】
請求項７記載の発明は、請求項１ないし６に特定した蒸気発生手段は、貯水手段と、送水手段と、送水された水を加熱する水加熱手段を備えているもので、蒸気を連続して加熱室に投入することができる作用があり、効率的な調理が可能である。
【００１６】
請求項８に記載の発明は、請求項６記載の発明において特定した制御手段は、請求項６で特定した加熱室温度検知手段および前記蒸気吹出口温度検知手段の検知信号に基づいて蒸気発生手段の発生する蒸気量を制御するように構成したもので、効率良く蒸気を庫内に充満させて加熱調理することができる。
【００１７】
請求項９に記載の発明は、請求項８に特定した蒸気量の制御は、請求項８で特定した蒸気発生手段が備える送水手段の送水量を制御することにより、使用者が加熱調理器の加熱中に発生蒸気量を把握することができ、使い勝手の向上を図ることができる。
【００１８】
請求項１０に記載の発明は、請求項７に特定した蒸気発生手段は、請求項７で特定した送水用加熱手段により得られる蒸気をさらに加熱する蒸気用加熱手段を備えることにより、少ないエネルギーで効率良く蒸気温度を上げることができる。
【００１９】
【実施例】
以下本発明の具体的な構成例を示す実施例について、図面を参照しながら説明する。
【００２０】
（実施例１）
図１は本発明の実施例１における加熱調理器の正面断面図、図２は側面断面図、図３は要部の制御ブロック図、図４は外観を示す概略図である。図１、２、３、４において、１１は本発明の加熱調理器の本体、１２は被加熱物を収納する加熱室、１３ａ、１３ｂはそれぞれ加熱室１２の上壁面と下壁面にそれぞれ設けた平面ヒータにて構成した上下周壁加熱ヒータ、１４ａ、１４ｂはそれぞれ加熱室１２の奥壁面の上下に設けた管ヒータで、たとえばミラクロンヒータにて構成した奥周壁加熱ヒータであり、上下周壁加熱ヒータ１３ａ、１３ｂと奥周壁加熱ヒータ１４ａ、１４ｂとで加熱室用加熱手段を構成している。１５は加熱室１２内に気流を発生させるための気流発生手段である。
【００２１】
上下周壁加熱ヒータは、加熱室１２の壁面を介して壁面からの輻射熱により加熱室１２内の空気および被加熱物を加熱する。また奥周壁加熱ヒータは加熱室１２の奥壁面を介しての壁面からの輻射熱および気流発生手段１５により循環する空気を加熱して加熱室１２内の温度を高めたり被加熱物を加熱するものである。
【００２２】
上下周壁加熱ヒータはそれぞれ加熱室１２の上部と下部の加熱むらを防ぐために、加熱室１２の上壁と下壁に一対で配設している。以下の本実施例の説明では、上下周壁加熱ヒータは上下加熱手段１３、奥周壁加熱ヒータは奥加熱手段１４として記述する。なお本実施例では、奥加熱手段１４は２本を一対としたが、この限りではない。また、加熱室１２の加熱に充分な加熱能力を有していれば、必ずしも奥加熱手段１４を配設する必要はない。
【００２３】
１６は加熱室１２へ投入する蒸気を発生するための蒸気発生手段であり、水加熱手段１７と蒸発部１８とから構成される。蒸気発生手段１６から発生した蒸気は蒸気ガイド１９を通って蒸気吹出口２０ａ、２０ｂ、２０ｃ、２０ｄから加熱室１２へ吹出される。２１は加熱室１２の空気や蒸気を外部へ排出するための排出口である。２２は気流発生手段１５が加熱室１２から吸引した気体を加熱室１２へ吹出す空気吹出口を示す。図３に示す２３は加熱室１２内の温度を検知する加熱室温度検知手段、２４は蒸気吹出口を通して加熱室１２に投入する蒸気温度を検知する蒸気吹出口温度検知手段である。２５は上下加熱手段１３、奥加熱手段１４、気流発生手段１５、蒸気発生手段１６を制御する制御手段であり、２６は記憶手段、図４に示す２７は加熱調理器の操作部であり、表示部２８や複数の操作キー２９が配設されている。記憶手段２６は、調理工程や操作部２７からの入力情報を一定時間あるいは恒久的に記憶する。
【００２４】
次に、上記構成からなる加熱調理器について、その動作を以下に説明する。
【００２５】
被加熱物を加熱調理する際には、使用者は加熱条件を決めて操作部２７の操作キー２９から調理工程や加熱時間、加熱温度などを操作入力する。次に、加熱開始信号を制御手段２５へ送る。加熱開始信号に先立って加熱を取消すことが選択された場合は、制御手段２５は記憶手段２６を初期設定に戻す。加熱条件を入力すると、制御手段２５は入力された調理工程や、加熱時間、温度の情報を記憶手段２６に記憶する。
【００２６】
次に、制御手段２５は加熱室１２の予熱工程の有無を判定する。予熱の有無は使用者が選択決定してもよいし、あらかじめ記憶手段２６に記憶されている自動調理工程によって制御手段２５が選択決定しても構わない。
【００２７】
予熱有りと判定した場合は、制御手段２５は加熱室１２が設定温度に到達するまで上下加熱手段１３や奥加熱手段１４に通電する。加熱室温度検知手段２３の検知信号が制御手段２５に送られ、加熱室１２の温度が設定温度に到達したと制御手段２５が判定した場合は、制御手段２５は設定温度に到達したことを使用者に報知する。報知する手段はブザーやランプ、表示部２８への表示など、どんな手段を用いてもかまわない。
【００２８】
そして使用者が加熱室１２に被加熱物を収納載置して閉扉し、改めて加熱開始信号を制御手段２５に送信すると、制御手段２５は上下加熱手段１３、奥加熱手段１４、気流発生手段１５、蒸気発生手段１６、加熱室温度検知手段２３、蒸気吹出口温度検知手段２４の動作を開始する。なお、気流発生手段１５、蒸気発生手段１６は予熱中から連続動作させても構わない。制御手段２５は加熱開始信号を再受信してから調理時間の計測を開始して、調理工程に移行する。
【００２９】
一方、予熱無しと判定した場合は、使用者が加熱室１２に被加熱物を収納載置して閉扉し、操作部２７の操作キー２９から調理工程や加熱時間、温度などを入力すると、制御手段２５は上下加熱手段１３、奥加熱手段１４、気流発生手段１５、蒸気発生手段１６、加熱室温度検知手段２３、蒸気吹口温度検知手段２４の動作を開始する。加熱室１２の温度が設定温度まで到達すると、制御手段２５は調理時間の計測を開始して調理工程に移行する。
【００３０】
調理工程に移行すると、加熱室１２に収納載置された被加熱物は、上下加熱手段１３、奥加熱手段１４、ならびに蒸気発生手段１６からの投入蒸気により加熱される。また、制御手段２５は蒸気発生手段１６を制御して加熱室１２へ投入する蒸気量を可変する。蒸気は自らの温度よりも低温の被加熱物の表面で結露し、その際に凝縮熱を被加熱物に与える特性がある。凝縮熱は空気からの伝導熱よりも大きいため、被加熱物の内部の昇温速度は速くなる。投入蒸気は飽和蒸気でもよいし、常圧で１００℃以上の温度を示す過熱蒸気まで使用することができる。設定した加熱温度が高い場合には、制御手段２５は上下加熱手段１３、奥加熱手段１４の入力を増加する。
【００３１】
次に、予熱および加熱中に投入する蒸気量について説明する。予熱時に蒸気を投入する場合は、加熱室１２の温度よりも低温の蒸気を少量連続投入しながら同時に上下加熱手段１３、奥加熱手段１４に通電するか、一定時間経過後あるいは加熱室１２が所定温度に到達してから蒸気を投入するなどの方法を選択する。調理工程初期は、被加熱物に凝縮熱を多く与えるために蒸気量は多くする。調理工程中期では、一定時間経過後あるいは被加熱物が一定温度以上に到達すると調理工程初期より投入蒸気量を減少させる。調理工程後期では、蒸気投入を止めるか、調理工程中期の投入量以下の蒸気を投入する。蒸気量を増加させる場合は、水加熱手段１７への入力は通常より大きくする制御を行う。
【００３２】
なお、使用者が火傷などをしないようにするために、使用者が蒸気投入時は扉の開閉ができないよう開扉状態を検知する扉検知手段を設け、扉が開いている間は蒸気発生手段１６の動作を停止するようにしても構わない。
【００３３】
蒸し物調理を行うには、加熱室１２の温度が一定温度（例えば１００℃〜１２０℃）を維持するように制御し、加熱時間が所定時間経過すると加熱終了となる。
【００３４】
焼き物調理を行うには、蒸し物調理よりも高い温度で加熱するように設定しておく。蒸気の凝縮工程を過ぎて乾燥・焼成工程に移行すると、被加熱物からは水分が蒸発する。乾燥や表面の焦げ生成を促進するためには、被加熱物の表面付近の高湿度の空気層と低湿度の空気層を交換する必要があるため、制御手段２５は気流発生手段１５の動作を制御する。表面付近が低湿度空気となることで、被加熱物からの蒸発速度を速めることができる。
【００３５】
投入蒸気と被加熱物からの蒸発量が多くなると、加熱室１２の空気は高湿度となり、内圧も上昇する。高湿度空気となるため、被加熱物から蒸発した水分を加熱室１２の空気が含むことができなくなり、蒸発速度が低下するなどの現象が生じる。そこで加熱室１２から高湿度空気を排出する必要がある。加熱室１２の空気は排出口２１から外部へ排出される。排出口２１は、図示していない弁を設けており、気流発生手段１５と連動させて弁の開閉動作を行う。なお、排出口２１の弁は、操作部２７からの操作入力で開閉動作を行ってもよいし、常に開いた状態としても構わない。制御手段２５は所定時間が経過すると調理工程が終了したと判断し、加熱終了報知を行う。
【００３６】
本実施例において、蒸気を投入した場合と投入しなかった場合での被加熱物の中心温度の変化を測定した結果では、蒸気を投入した場合の方が中心の温度上昇が早かった。以上のように、蒸気の投入の制御により簡便で加熱効率の良い調理器を提供することができた。
【００３７】
なお、加熱室１２内に赤外線センサなど被加熱物の温度を直接測定できる手段を配設し、被加熱物の温度から調理工程の切り替えや加熱終了制御を行っても構わない。
【００３８】
また、上下加熱手段１３以外にも、高周波や電磁誘導などによる加熱手段を併用することができる。
（実施例２）
次に、本発明の実施例２について図５、６を用いて説明する。図５は本発明の実施例２を示す加熱調理器の断面図、図６は側面断面図である。なお図５、６において、図１、２と同一部材または同一機能の部分は同一符号で示し、説明は省略する。
【００３９】
３０は貯水手段、３１は貯水手段に連通した送水手段、３２は送水手段３１から送水された水を加熱するための水加熱手段、３３は水加熱手段３２により加熱された水の温度を検知するための水温検知手段、３４は水加熱手段３２から得られた蒸気をさらに加熱するための蒸気用加熱手段である。なお、図５においては送水手段３１は一つのみ設けた構成としているが、送水手段３１はそれぞれの蒸気発生手段に対応させて設けても構わない。また、貯水手段３０には水温を設定温度まで加熱するための加熱手段を併設することができる。蒸気用加熱手段３４を併設することで少ないエネルギーで蒸気温度をより上昇させることができる。
【００４０】
次に動作について説明する。貯水手段３０に貯水した水は、送水手段３１により水加熱手段３２へ送水される。この水は水加熱手段３２により加熱された後、蒸気ガイド１９を通って蒸気吹出口２０ａ、２０ｂ、２０ｃ、２０ｄから加熱室１２へ吹出される。水温検知手段３３が水加熱手段３２から得られた蒸気温度が設定温度より低いと検知した場合、あるいは蒸気の設定温度が高く水加熱手段３２単独で蒸気を設定温度まで加熱昇温するには必要エネルギーが大きくなりすぎると制御手段２５が判断した場合は、蒸気用加熱手段３４を併用し蒸気を設定温度まで加熱する。制御手段２５は調理工程中に一定時間ごとに加熱室温度検知手段２３、蒸気吹出口温度検知手段２４、水温検知手段３３の検知信号を取り込み、記憶手段２６にそれらの検知信号を一定時間記憶させる。制御手段２５は、選択された加熱条件や調理工程と、記憶手段２６に記憶された検知信号および調理開始後の経過時間を比較し、加熱調理の進捗状況や調理物の変化を推測して、それぞれの状態に対応した加熱調理をするために、それぞれの加熱手段や蒸気発生手段１６などの制御を行う。
【００４１】
加熱室１２の温度が設定温度に達すると、制御手段２５は蒸気量、蒸気温度、加熱室１２内の風速、風量を可変する。蒸気量を多くする場合には、送水手段３１は送水量を増やし、水加熱手段３２と蒸気用加熱手段３４の入力を多くする。蒸気量が少ない場合には、送水量を少なくする。蒸気温度を高くする場合には、送水量は少なくし、水加熱手段３２と蒸気用加熱手段３４の入力を多くする。蒸気温度を低くする場合には、水加熱手段３２と蒸気用加熱手段３４の入力を少なくする。
【００４２】
同重量の水が蒸気になると雰囲気温度が高いほど体積が大きくなる。加熱室１２の設定温度あるいは雰囲気温度が高い場合は、送水量を減らすことができる。よって、加熱室温度検知信号２３の加熱室１２の検知温度に応じて、制御手段２５は送水量を決定する。このことより、少ないエネルギーで加熱室１２を蒸気で充満させることができるものである。
【００４３】
気流発生手段１５は、設定した調理工程および加熱室温度検知手段２３の検知温度に基づいて制御される。たとえば、焼き物調理などは焦げ目や焼き色をつける必要があるため、水分を効率よく蒸発させ、焼き色をつけるために加熱温度を高く設定し気流発生手段１５による気流も早くする。一方、蒸し物調理などは焼き物調理よりも低い温度を設定し、乾燥を防ぐために気流発生手段１５による気流を弱くする。
【００４４】
次に、加熱室温度検知手段２３と蒸気吹出口温度検知手段２４の検知信号の関係と蒸気制御について以下に説明する。
【００４５】
加熱室温度検知手段２３の検知温度が蒸気吹出口温度検知手段２４の検知温度よりも高い条件では投入蒸気量を多くし、主に蒸し物調理などに使用する。
【００４６】
加熱室温度検知手段２３の検知温度が蒸気吹出口温度検知手段２４の検知温度よりも低く、また加熱室温度検知手段２３の検知温度が１００℃以上である条件は、主に予熱や焼き物調理などに使用する。
【００４７】
加熱室温度検知手段２３の検知温度が蒸気吹出口温度検知手段２４の検知温度と同じであり、蒸気温度が１００℃〜１２０℃付近の条件では蒸し物調理に使用する。一方、蒸気温度が１３０℃以上の条件では焼き物調理に使用する。このとき、蒸気量は可変しながら加熱することができる。
【００４８】
なお、貯水手段３０に貯水する場合は、本体１１からは取り外して給水してもよいし、水道などの給水手段と直結させて給水することも可能である。また、貯水手段３０を設けることで、蒸気を連続して加熱室１２に投入することができる。
【００４９】
なお、本実施例では図示していないが、加熱室１２の周囲には熱が外へ逃げるのを防ぐために構成素材として断熱効果のある材料を併用することも可能である。
【００５０】
【発明の効果】
以上のように、本発明の加熱調理器によれば、被加熱物の種類や変化調理方法に応じて加熱手段や投入蒸気量ならびに加熱室内の気流を可変制御することで、効率良く加熱調理することができる。
【図面の簡単な説明】
【図１】本発明の実施例１における加熱調理器の正面断面図
【図２】同加熱調理器の側面断面図
【図３】同加熱調理器の要部の制御ブロック図
【図４】同加熱調理器の外観図
【図５】本発明の実施例２における加熱調理器の正面断面図
【図６】同加熱調理器の側面断面図
【図７】従来の加熱調理器の概略図
【符号の説明】
１２ 加熱室
１３ 上下加熱手段（加熱室用加熱手段）
１４ 奥加熱手段（加熱室用加熱手段）
１５ 気流発生手段
１６ 蒸気発生手段
１７、３２ 水加熱手段
２０ａ、２０ｂ、２０ｃ、２０ｄ 蒸気吹出口
２１ 排出口
２２ 空気吹出口
２３ 加熱室温度検知手段
２４ 蒸気吹出口温度検知手段
２５ 制御手段
３０ 貯水手段
３１ 送水手段
３４ 蒸気用加熱手段[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a heating cooker adapted to perform various types of cooking such as grilled foods and steamed foods.
[0002]
[Prior art]
Conventionally, as a heating means for heating and cooking an object to be heated housed in a heating chamber provided in this type of cooking device, a heater such as high frequency or electricity, steam, or the like is used. Among the cooking devices, there is known a cooking device that uses a superheated steam having a temperature of 100 ° C. or more at normal pressure, for example, as high as 300 ° C. as one of the heating means (for example, Patent Document 1). reference).
[0003]
FIG. 7 shows a conventional heating cooker described in Patent Document 1. In FIG. 7, a surface heater 3 is attached as a wall heating means to a peripheral wall of a heating chamber 2 of a heating cooker main body 1 (hereinafter abbreviated as a main body 1), and the inside temperature of the heating chamber 2 is measured. A heating chamber temperature measuring means 4 is provided. The main body 1 is provided with a superheated steam generator 5, a cooking controller 6 for controlling the superheated steam generator 5, and a water tank 7. The water in the water tank 7 is turned into superheated steam by the superheated steam generation means 5 from the pump 8 through the water pipe 9. When the superheated steam generated by the superheated steam generation means 5 hits the object to be heated at a low temperature, the object to be heated is heated by latent heat when the steam changes to water.
[0004]
In the above-described conventional heating cooker, when the object to be heated reaches a certain temperature or higher, the latent heat received from the steam decreases, and the heating speed decreases. In addition, since there is no control to move the moisture evaporated from the object to be heated, it is difficult to dry the surface of a grilled product or the like and perform cooking with browning. In addition, since the surface heater 3 and the superheated steam generating means 5 are not adjusted for each cooking process, there are various problems such as the inability to perform heating corresponding to the type of the object to be heated and the state change accompanying the heating of the object to be heated. Was.
[0005]
[Patent Document 1]
Japanese Patent Application Laid-Open No. 2000-184964 (page 3-5, see FIG. 1)
[0006]
[Problems to be solved by the invention]
In view of the above-mentioned conventional technical problems, the problem to be solved by the present invention is the type and change of the object to be heated, the heating means for the object to be heated according to the cooking method, the amount of steam input to the object to be heated, and the like. An object of the present invention is to provide a heating cooker that is simple and has high heating efficiency by performing heating cooking by combining an airflow with an object to be heated.
[0007]
[Means for Solving the Problems]
In order to solve the conventional problem, a heating cooker according to the present invention includes a heating chamber for storing an object to be heated, and a heating chamber for heating the object to be heated, gas in the heating chamber, and a peripheral wall of the heating chamber. Room heating means, steam generation means for generating steam to be supplied to the heating chamber, and airflow generation means for generating an airflow by air or steam in the heating chamber, wherein the heating chamber heating means The heating operation is performed by applying a predetermined amount or a predetermined time to the object to be heated by applying a heating operation from the heater, a heating operation from steam supplied into the heating chamber, and an airflow operation from an airflow in the heating chamber. The object can be efficiently cooked.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Since the object of the present invention can be achieved by implementing the configuration described in each claim as an embodiment, the following describes the operation of the configuration together with the configuration of each claim, and Specific terms that require explanation will be described in the embodiments of the present invention with detailed explanations.
[0009]
The invention according to claim 1 is a heating chamber for storing an object to be heated, heating means for heating the object to be heated, a gas in the heating chamber, and a peripheral wall of the heating chamber, and the heating chamber. Steam generating means for generating steam to be supplied to the heating chamber, air flow generating means for generating an air flow by air or steam in the heating chamber, and an outlet for discharging air or steam in the heating chamber, A heating operation from the heating means for the heating chamber, a heating operation from steam supplied into the heating chamber, and an airflow effect from an airflow in the heating chamber are added to the object to be heated by a predetermined amount or for a predetermined time to cook. The heating effect of the heating steam from the steam generating means and the heating means for the heating chamber effectively heats the object to be heated, and furthermore, the surface of the object to be heated is heated by the action of the airflow by the airflow generating means. near Becomes low humidity air, accelerate the vapor rate of water of the object to be heated, also high-humidity air in the heating chamber is obtained easily discharged from the discharge port and cooking pottery easily. Further, the present invention can be made more efficient if heating by the heating means for the heating chamber, generation of steam by the steam generation means, and generation of the airflow by the airflow generation means are simultaneously advanced at least for a predetermined time.
[0010]
The invention according to claim 2 is a heating chamber for storing an object to be heated, heating means for heating the object to be heated, gas in the heating chamber, and a peripheral wall of the heating chamber, and the heating chamber. Steam generating means for generating steam to be supplied to the heating chamber, a steam outlet for blowing the steam into the heating chamber, air flow generating means for generating an air stream by air or steam in the heating chamber, and air in the heating chamber. An outlet for discharging steam and steam, a control means for controlling the heating means for the heating chamber, the steam generation means and the airflow generation means, and a heating function from the heating means for the heating chamber and the heating. Heating from steam supplied into the room and airflow from the airflow in the heating chamber are added to the object to be heated by a predetermined amount or for a predetermined period of time to cook. For generating means The speed of evaporation of water to be heated is increased by controlling the air flow speed faster. Heating cooking suitable for different cooking can be performed.
[0011]
According to a third aspect of the present invention, there is provided a heating chamber for storing an object to be heated, heating means for heating the object to be heated, gas in the heating chamber, and a peripheral wall of the heating chamber, and the heating chamber. Steam generating means for generating steam to be supplied to the heating chamber, a steam outlet for blowing the steam into the heating chamber, air flow generating means for generating an air stream by air or steam in the heating chamber, and air in the heating chamber. A heating chamber temperature detecting means for detecting the temperature of the heating chamber, a heating means for the heating chamber, a control means for controlling the steam generating means and the air flow generating means. A heating operation from the heating chamber heating means, a heating operation from steam supplied into the heating chamber, and an airflow operation from an airflow in the heating chamber, respectively, added to the object to be heated by a predetermined amount or for a predetermined time. Cook Which was constructed, it is possible to efficiently cooked while varying the temperature of the heating chamber corresponding to the amount of the object to be heated. The steam described in each claim of the present invention only needs to have a function of heating an object to be heated. Therefore, high-temperature steam is appropriate and naturally includes superheated steam.
[0012]
According to a fourth aspect of the present invention, there is provided a heating chamber for storing an object to be heated, heating means for heating the object to be heated, gas in the heating chamber, and a peripheral wall of the heating chamber, and the heating chamber. Steam generating means for generating steam to be supplied to the heating chamber, a steam outlet for blowing the steam into the heating chamber, air flow generating means for generating an air stream by air or steam in the heating chamber, and air in the heating chamber. A heating chamber temperature detecting means for detecting the temperature of the heating chamber, a heating means for the heating chamber, a control means for controlling the steam generating means and the air flow generating means. A heating operation from the heating chamber heating means, a heating operation from steam supplied into the heating chamber, and an airflow operation from an airflow in the heating chamber, respectively, added to the object to be heated by a predetermined amount or for a predetermined time. Cook The control means has a function of controlling each operation time of the heating chamber heating means and the steam generation means based on at least a detection signal of the heating chamber temperature detection means, This makes it possible to control the amount of steam in accordance with the temperature of the heating chamber and efficiently select and perform cooking suitable for grilled food and cooking suitable for steamed food.
[0013]
The invention according to claim 5 is a heating chamber for housing the object to be heated, heating means for heating the object to be heated, the gas in the heating chamber, and the peripheral wall of the heating chamber, and the heating chamber. Steam generating means for generating steam to be supplied to the heating chamber, a steam outlet for blowing the steam into the heating chamber, air flow generating means for generating an air stream by air or steam in the heating chamber, and air in the heating chamber. A heating chamber temperature detecting means for detecting the temperature of the heating chamber, a heating means for the heating chamber, a control means for controlling the steam generating means and the air flow generating means. A heating operation from the heating chamber heating means, a heating operation from steam supplied into the heating chamber, and an airflow operation from an airflow in the heating chamber, respectively, added to the object to be heated by a predetermined amount or for a predetermined time. Cook And the control means has a function of controlling the operation time of the airflow generating means based on at least a detection signal of the heating chamber temperature detecting means, thereby responding to a change in the heating chamber temperature. Thus, the operation time of the airflow generating means can be efficiently controlled to perform cooking that selects drying or wetting of the object to be heated.
[0014]
The invention according to claim 6 is a heating chamber for accommodating the object to be heated, heating means for heating the object to be heated, the gas in the heating chamber, and the peripheral wall of the heating chamber, and the heating chamber. Steam generating means for generating steam to be supplied to the heating chamber, a steam outlet for blowing the steam into the heating chamber, air flow generating means for generating an air stream by air or steam in the heating chamber, and air in the heating chamber. Outlet for discharging steam and steam, heating chamber temperature detecting means for detecting the temperature of the heating chamber, steam outlet temperature detecting means for detecting the steam temperature of the steam outlet, and heating means for the heating chamber And control means for controlling the steam generation means and the airflow generation means, wherein the heating action from the heating chamber heating means, the heating action from the steam supplied into the heating chamber, and the airflow in the heating chamber. Airflow action Each of the functions is configured to be cooked by adding a predetermined amount or a predetermined time to the object to be heated, and the temperature of the heating steam and the air flow velocity in the heating chamber are varied in accordance with the heating chamber temperature and the steam outlet temperature. The object to be heated can be cooked as desired.
[0015]
According to a seventh aspect of the present invention, the steam generation means specified in any one of the first to sixth aspects includes a water storage means, a water supply means, and a water heating means for heating the supplied water. And can be put into the heating chamber, and efficient cooking is possible.
[0016]
According to an eighth aspect of the present invention, the control means specified in the sixth aspect of the present invention uses the steam generating means based on the detection signals of the heating chamber temperature detecting means and the steam outlet temperature detecting means specified in the sixth aspect. It is configured to control the amount of steam generated, so that the cooking can be efficiently performed by filling the inside of the refrigerator with steam efficiently.
[0017]
According to a ninth aspect of the present invention, in the control of the steam amount specified in the eighth aspect, the user controls the amount of water supplied to the heating device by controlling the amount of water supplied by the water supply means provided in the steam generating means specified in the eighth aspect. The amount of steam generated during heating can be grasped, and usability can be improved.
[0018]
According to a tenth aspect of the present invention, the steam generating means specified in the seventh aspect includes steam heating means for further heating the steam obtained by the water supply heating means specified in the seventh aspect, so that the energy is reduced with less energy. The steam temperature can be raised efficiently.
[0019]
【Example】
Hereinafter, an example showing a specific configuration example of the present invention will be described with reference to the drawings.
[0020]
(Example 1)
1 is a front sectional view of a heating cooker according to a first embodiment of the present invention, FIG. 2 is a side sectional view, FIG. 3 is a control block diagram of a main part, and FIG. 4 is a schematic view showing an appearance. 1, 2, 3, and 4, reference numeral 11 denotes a main body of the cooking device of the present invention, 12 denotes a heating chamber for storing an object to be heated, and 13a and 13b are provided on the upper wall surface and the lower wall surface of the heating chamber 12, respectively. Upper and lower peripheral wall heaters 14a and 14b formed of planar heaters are tube heaters provided above and below the inner wall surface of the heating chamber 12, respectively. For example, upper and lower peripheral wall heaters formed of a Milacron heater. 13a, 13b and the inner peripheral wall heaters 14a, 14b constitute a heating unit heating means. Reference numeral 15 denotes an airflow generating means for generating an airflow in the heating chamber 12.
[0021]
The upper and lower peripheral wall heaters heat the air in the heating chamber 12 and the object to be heated by radiant heat from the wall surface via the wall surface of the heating chamber 12. Further, the inner peripheral wall heater heats radiant heat from the wall surface through the inner wall surface of the heating chamber 12 and air circulated by the airflow generating means 15 to increase the temperature in the heating chamber 12 or heat an object to be heated. is there.
[0022]
The upper and lower peripheral wall heaters are provided as a pair on the upper and lower walls of the heating chamber 12 in order to prevent uneven heating of the upper and lower portions of the heating chamber 12, respectively. In the following description of the present embodiment, the upper and lower peripheral wall heaters will be described as upper and lower heaters 13 and the inner peripheral wall heater will be described as inner heaters 14. In the present embodiment, the back heating means 14 is a pair of two, but is not limited to this. Further, if the heating chamber 12 has a sufficient heating capacity to heat the heating chamber 12, it is not always necessary to provide the inner heating means 14.
[0023]
Reference numeral 16 denotes steam generating means for generating steam to be supplied to the heating chamber 12, and includes a water heating means 17 and an evaporating section 18. The steam generated from the steam generating means 16 passes through a steam guide 19 and is blown out from the steam outlets 20a, 20b, 20c, 20d to the heating chamber 12. Reference numeral 21 denotes a discharge port for discharging air or steam in the heating chamber 12 to the outside. Reference numeral 22 denotes an air outlet for blowing out the gas sucked from the heating chamber 12 by the airflow generating means 15 to the heating chamber 12. In FIG. 3, reference numeral 23 denotes a heating chamber temperature detecting means for detecting the temperature in the heating chamber 12, and reference numeral 24 denotes a steam outlet temperature detecting means for detecting the temperature of steam introduced into the heating chamber 12 through the steam outlet. 25 is a control means for controlling the upper and lower heating means 13, the back heating means 14, the air flow generating means 15, and the steam generating means 16, 26 is a storage means, and 27 shown in FIG. A section 28 and a plurality of operation keys 29 are provided. The storage unit 26 stores the cooking process and the input information from the operation unit 27 for a fixed time or permanently.
[0024]
Next, the operation of the heating cooker having the above configuration will be described below.
[0025]
When cooking an object to be heated, the user determines heating conditions and inputs a cooking process, a heating time, a heating temperature, and the like from the operation keys 29 of the operation unit 27. Next, a heating start signal is sent to the control means 25. When canceling the heating is selected prior to the heating start signal, the control unit 25 returns the storage unit 26 to the initial setting. When the heating condition is inputted, the control means 25 stores the inputted cooking process, heating time and temperature information in the storage means 26.
[0026]
Next, the control unit 25 determines whether or not the heating chamber 12 has a preheating step. The presence or absence of preheating may be selected and determined by the user, or may be selected and determined by the control unit 25 by an automatic cooking process stored in the storage unit 26 in advance.
[0027]
If it is determined that there is preheating, the control unit 25 energizes the upper and lower heating units 13 and the back heating unit 14 until the heating chamber 12 reaches the set temperature. When the detection signal of the heating chamber temperature detection means 23 is sent to the control means 25 and the control means 25 determines that the temperature of the heating chamber 12 has reached the set temperature, the control means 25 uses the fact that the set temperature has been reached. Notify others. As a means for informing, any means such as a buzzer, a lamp, and a display on the display unit 28 may be used.
[0028]
Then, when the user stores and places the object to be heated in the heating chamber 12 and closes the door, and transmits a heating start signal to the control means 25 again, the control means 25 transmits the upper and lower heating means 13, the inner heating means 14, and the airflow generating means 15. The operation of the steam generating means 16, the heating chamber temperature detecting means 23, and the steam outlet temperature detecting means 24 is started. The airflow generating means 15 and the steam generating means 16 may be operated continuously during preheating. The control means 25 starts measuring the cooking time after re-receiving the heating start signal, and shifts to the cooking process.
[0029]
On the other hand, when it is determined that there is no preheating, when the user stores and places the object to be heated in the heating chamber 12 and closes the door, and inputs a cooking process, a heating time, a temperature, and the like from the operation keys 29 of the operation unit 27, control is performed. The means 25 starts the operation of the upper and lower heating means 13, the back heating means 14, the air flow generating means 15, the steam generating means 16, the heating chamber temperature detecting means 23, and the steam outlet temperature detecting means 24. When the temperature of the heating chamber 12 reaches the set temperature, the control means 25 starts measuring the cooking time and shifts to the cooking process.
[0030]
In the cooking process, the object to be heated stored in the heating chamber 12 is heated by steam supplied from the upper and lower heating means 13, the back heating means 14, and the steam generating means 16. Further, the control means 25 controls the steam generation means 16 to vary the amount of steam charged into the heating chamber 12. The vapor condenses on the surface of the object to be heated at a temperature lower than its own temperature, and at that time, has a characteristic of giving heat of condensation to the object to be heated. Since the heat of condensation is larger than the heat of conduction from air, the rate of temperature rise inside the object to be heated is increased. The input steam may be a saturated steam or a superheated steam showing a temperature of 100 ° C. or more at normal pressure. When the set heating temperature is high, the control means 25 increases the inputs of the upper and lower heating means 13 and the back heating means 14.
[0031]
Next, the amount of steam introduced during preheating and heating will be described. When steam is supplied at the time of preheating, a small amount of steam lower than the temperature of the heating chamber 12 is continuously supplied and the upper and lower heating means 13 and the back heating means 14 are simultaneously energized, or after a certain time elapses or the heating chamber 12 Select a method such as adding steam after reaching the temperature. At the beginning of the cooking process, the amount of steam is increased to give a large amount of heat of condensation to the object to be heated. In the middle stage of the cooking process, the amount of steam input is reduced from the beginning of the cooking process after a certain time has elapsed or when the temperature of the object to be heated reaches a certain temperature or higher. In the later stage of the cooking process, the steam input is stopped or steam is supplied at a rate equal to or less than the input amount in the middle stage of the cooking process. When increasing the amount of steam, the input to the water heating means 17 is controlled to be larger than usual.
[0032]
In order to prevent the user from burning, etc., a door detecting means for detecting an open state is provided so that the user cannot open or close the door when steam is supplied, and while the door is open, the steam generating means is provided. 16 may be stopped.
[0033]
In order to perform steamed cooking, the temperature of the heating chamber 12 is controlled so as to maintain a constant temperature (for example, 100 ° C. to 120 ° C.), and the heating ends when a predetermined time has elapsed.
[0034]
In order to perform grilled cooking, it is set so that heating is performed at a higher temperature than in steamed cooking. When the process proceeds to the drying / firing process after the vapor condensation process, moisture evaporates from the object to be heated. In order to promote drying and burning of the surface, it is necessary to replace the high-humidity air layer and the low-humidity air layer near the surface of the object to be heated. Control. The low humidity air near the surface can increase the rate of evaporation from the object to be heated.
[0035]
When the input steam and the amount of evaporation from the object to be heated increase, the air in the heating chamber 12 becomes high in humidity and the internal pressure also increases. Since the air becomes high humidity air, the air in the heating chamber 12 cannot contain moisture evaporated from the object to be heated, and phenomena such as a decrease in evaporation speed occur. Therefore, it is necessary to discharge high humidity air from the heating chamber 12. The air in the heating chamber 12 is discharged from the discharge port 21 to the outside. The outlet 21 is provided with a valve (not shown), and opens and closes the valve in conjunction with the airflow generating means 15. The valve of the outlet 21 may be opened and closed by an operation input from the operation unit 27, or may be always open. The control unit 25 determines that the cooking process has ended after a predetermined time has elapsed, and notifies the end of heating.
[0036]
In the present example, as a result of measuring the change in the center temperature of the object to be heated between the case where the steam was charged and the case where the steam was not charged, the temperature rise of the center was faster when the steam was charged. As described above, a simple and high-cooking efficiency cooker can be provided by controlling the introduction of steam.
[0037]
Note that means for directly measuring the temperature of the object to be heated, such as an infrared sensor, may be provided in the heating chamber 12 to switch the cooking process or control the end of heating based on the temperature of the object to be heated.
[0038]
Further, in addition to the upper and lower heating means 13, a heating means using high frequency or electromagnetic induction can be used in combination.
(Example 2)
Next, a second embodiment of the present invention will be described with reference to FIGS. FIG. 5 is a sectional view of a cooking device showing a second embodiment of the present invention, and FIG. 6 is a side sectional view. 5 and 6, the same members or portions having the same functions as those in FIGS. 1 and 2 are denoted by the same reference numerals, and description thereof will be omitted.
[0039]
Reference numeral 30 denotes a water storage means, 31 denotes a water supply means communicating with the water storage means, 32 denotes a water heating means for heating water supplied from the water supply means 31, and 33 detects a temperature of the water heated by the water heating means 32. Temperature detecting means 34 is a steam heating means for further heating the steam obtained from the water heating means 32. Although only one water supply means 31 is provided in FIG. 5, the water supply means 31 may be provided corresponding to each steam generation means. Further, the water storage means 30 can be provided with a heating means for heating the water temperature to the set temperature. By additionally providing the steam heating means 34, the steam temperature can be further increased with less energy.
[0040]
Next, the operation will be described. The water stored in the water storage means 30 is sent to the water heating means 32 by the water sending means 31. After being heated by the water heating means 32, the water is blown out from the steam outlets 20 a, 20 b, 20 c and 20 d to the heating chamber 12 through the steam guide 19. When the water temperature detecting means 33 detects that the steam temperature obtained from the water heating means 32 is lower than the set temperature, or when the set temperature of the steam is high and the water heating means 32 alone heats and raises the steam to the set temperature, it is necessary. When the control means 25 determines that the energy becomes too large, the steam heating means 34 is used together to heat the steam to the set temperature. The control unit 25 takes in the detection signals of the heating chamber temperature detection unit 23, the steam outlet temperature detection unit 24, and the water temperature detection unit 33 at regular intervals during the cooking process, and stores the detection signals in the storage unit 26 for a fixed period of time. . The control unit 25 compares the selected heating condition or cooking process with the detection signal stored in the storage unit 26 and the elapsed time after the start of the cooking, and estimates the progress of the heating cooking or a change in the cooked food, In order to perform heating cooking corresponding to each state, control of each heating means, steam generation means 16, and the like is performed.
[0041]
When the temperature of the heating chamber 12 reaches the set temperature, the control means 25 changes the steam amount, the steam temperature, the wind speed in the heating chamber 12, and the air volume. When increasing the amount of steam, the water supply means 31 increases the amount of water supply and increases the inputs of the water heating means 32 and the steam heating means 34. If the amount of steam is small, reduce the amount of water supply. When the steam temperature is increased, the amount of water supply is reduced, and the inputs of the water heating means 32 and the steam heating means 34 are increased. When lowering the steam temperature, the inputs of the water heating means 32 and the steam heating means 34 are reduced.
[0042]
When the same weight of water becomes steam, the volume increases as the ambient temperature increases. When the set temperature or the ambient temperature of the heating chamber 12 is high, the amount of water supply can be reduced. Therefore, the control means 25 determines the water supply amount according to the detected temperature of the heating chamber 12 of the heating chamber temperature detection signal 23. As a result, the heating chamber 12 can be filled with steam with little energy.
[0043]
The airflow generating means 15 is controlled based on the set cooking process and the temperature detected by the heating chamber temperature detecting means 23. For example, in grilling and the like, it is necessary to add browning or browning, so that the moisture is efficiently evaporated, and the heating temperature is set high and the airflow generated by the airflow generating means 15 is increased in order to impart browning. On the other hand, in steaming cooking or the like, a lower temperature is set than in grilling cooking, and the airflow generated by the airflow generating means 15 is reduced to prevent drying.
[0044]
Next, the relationship between the detection signals of the heating chamber temperature detecting means 23 and the steam outlet temperature detecting means 24 and the steam control will be described below.
[0045]
Under the condition that the detected temperature of the heating chamber temperature detecting means 23 is higher than the detected temperature of the steam outlet temperature detecting means 24, the input steam amount is increased and is mainly used for cooking steamed foods.
[0046]
Conditions in which the detection temperature of the heating chamber temperature detection means 23 is lower than the detection temperature of the steam outlet temperature detection means 24, and the detection temperature of the heating chamber temperature detection means 23 is 100 ° C. or higher are mainly used for preheating and grilling. Used for
[0047]
When the temperature detected by the heating chamber temperature detecting means 23 is the same as the temperature detected by the steam outlet temperature detecting means 24, and the steam temperature is around 100 ° C to 120 ° C, the steam is used for cooking steamed food. On the other hand, when the steam temperature is 130 ° C. or more, it is used for grilling. At this time, heating can be performed while varying the amount of steam.
[0048]
When water is stored in the water storage means 30, water may be removed from the main body 11 and water may be supplied, or water may be supplied directly to a water supply means such as a water supply. Further, by providing the water storage means 30, the steam can be continuously supplied to the heating chamber 12.
[0049]
Although not shown in the present embodiment, a material having a heat insulating effect may be used around the heating chamber 12 as a constituent material in order to prevent heat from escaping outside.
[0050]
【The invention's effect】
As described above, according to the heating cooker of the present invention, efficient heating and cooking is achieved by variably controlling the heating means, the amount of input steam, and the airflow in the heating chamber according to the type of the object to be heated and the changing cooking method. be able to.
[Brief description of the drawings]
FIG. 1 is a front sectional view of a heating cooker according to a first embodiment of the present invention.
FIG. 2 is a side sectional view of the cooking device.
FIG. 3 is a control block diagram of a main part of the cooking device.
FIG. 4 is an external view of the cooking device.
FIG. 5 is a front sectional view of a cooking device according to a second embodiment of the present invention.
FIG. 6 is a side sectional view of the cooking device.
FIG. 7 is a schematic view of a conventional heating cooker.
[Explanation of symbols]
12 heating room
13 Upper and lower heating means (heating means for heating chamber)
14. Back heating means (heating means for heating chamber)
15 Airflow generation means
16 Steam generation means
17, 32 water heating means
20a, 20b, 20c, 20d Steam outlet
21 outlet
22 Air outlet
23 Heating chamber temperature detecting means
24 Steam outlet temperature detection means
25 control means
30 Water storage means
31 Water supply means
34 Steam heating means
