JP2005061669A - Heating device and driving method thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a low-cost heating cooking device of compact structure capable of continuously supplying steam to a heating chamber for a long time, and to provide a driving method thereof. <P>SOLUTION: In the driving method of the heating cooking device provided with a heating means 17 for heating a material to be heated arranged inside the heating chamber 11 and a steam supplying means 15 for supplying steam into the heating chamber 11 to heat the material to be heated by supplying steam into the heating chamber 11, quantity of the steam to be supplied to the heating chamber by the steam supplying means 15 is reduced, and while heating energy to the material to be heated by a quantity reduced by reduction of the quantity of the steam to be supplied is compensated by driving the heating means 17. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a cooking device and a driving method thereof, and more particularly to a technique for reducing the amount of water used in steam heating and realizing continuous driving for a long time in a cooking device using steam.

  There is a heating cooking device that heats a heating chamber that accommodates an object to be heated by a heater and supplies steam to the heating chamber to perform cooking (see, for example, Patent Document 1).

JP 54-115448 A

  The heating and cooking apparatus disclosed in Patent Document 1 enables efficient cooking by filling the heating chamber with steam in parallel with the heating process by heater heating. In addition to this, a combined cooking device having a high-frequency heating function in addition to the steam generation function has also been proposed. In such a heating cooking apparatus, it is possible to cook by combining heater heating and high frequency heating as appropriate.

However, in steamed dishes with a long cooking time, such as reheating frozen meat buns or aqua pazza (steamed fish and vegetables), there is no water in the evaporation source for supplying steam during cooking, It becomes necessary to supply water during cooking. However, if the opening / closing door of the cooking device is opened to replenish water or the heating of the heater is stopped, the temperature in the heating chamber decreases rapidly, and the loss of heat also increases. In addition, even in the case of a material to be cooked that can recover the effects of temperature drop, the effect on loss of cooking time and the quality of cooking is large. In addition, when cooking is continuously performed without supplying water during cooking, and heating without steam supply is performed, the quality of cooking may be greatly affected by the presence or absence of steam.
For this reason, in the case of cooking that requires heating for a long time, there is an increasing demand for a heating device that can reduce the amount of water used per unit time as much as possible and enable continuous operation for a long time without replenishing water. .

  Conventionally, there is a cooking device configured to continuously supply steam by providing a steam supply source such as a boiler outside the heating chamber. In such a configuration, the boiler must be preheated before cooking. In other words, the preheating time, that is, the time required for preparation before cooking becomes longer. In addition, since steam is supplied from the outside of the heating chamber, scales and the like are accumulated in the heating unit, causing problems in hygiene, and it is troublesome to disassemble parts for cleaning the scale, which is not convenient. Furthermore, the apparatus itself is increased in size, which is not preferable from the viewpoint of cost and energy saving as a general household cooking device.

  The present invention has been made in view of the above circumstances, and provides a heating cooking apparatus capable of continuously supplying steam to a heating chamber for a long time while having a low power and a small configuration, and a driving method thereof. For the purpose.

  In order to achieve the above object, a cooking device according to claim 1 of the present invention comprises a heating means for heating an object to be heated arranged in a heating chamber, and a steam supply means for supplying steam into the heating chamber. A heating cooking apparatus that supplies steam to the heating chamber to heat the object to be heated, the steam supply amount being reduced by the steam supply means to the heating chamber, and the steam supply amount The heating energy is replenished by driving the heating means due to the decrease in the heating energy.

  In this method of driving the cooking device, the supply of steam to the heating chamber is reduced and the heating means is driven, and the reduction in heating energy to the object to be heated due to the reduction in the amount of steam supply is supplemented by driving the heating means. Therefore, the supply of heat energy to the object to be heated can be kept constant while reducing the amount of water used. Thereby, it becomes possible to maintain heating without supplying water in the middle of heating for a long time or opening the door. Therefore, long-time continuous steam cooking is possible.

In the driving method of the cooking device according to claim 2, the heating step of heating the object to be heated by supplying steam is performed.
A steam volume increasing period for filling the heating chamber with steam;
A steam amount maintaining period for driving the heating means and the steam supply means after the steam amount increasing period,
The steam amount maintaining period is a steam heating step for supplying steam to the heating chamber by driving the steam supply means, and a steam supply amount to the heating chamber by the steam supply means is reduced and the steam supply amount is decreased. This is a period in which the evaporation suppression step of replenishing the decrease in the heating energy of the object to be heated by driving the heating means is alternately performed.

  In this heating cooking apparatus driving method, the heating chamber is filled with steam during the steam volume increasing period, and moisture having a large heat capacity adheres to the surface of the object to be heated, so that the heating efficiency of the object to be heated is improved. Further, in the steam amount maintaining period after the steam amount increasing period, an evaporation suppression step of reducing the amount of steam supplied by the supplying means and replenishing a decrease in heating energy due to this by driving the heating means is performed by steam heating. By alternately performing the steps, the supply of heat energy to the object to be heated can be kept constant while reducing the amount of water used.

The method for driving a cooking apparatus according to claim 3, wherein time t ₁ for driving the heating unit by limiting the supply of steam by the steam supply unit, and the heating without limiting the supply of steam by the steam supply unit. The ratio with the time t ₂ during which the driving of the means is stopped is set in a range of 0.2 ≦ t ₁ / t ₂ <1.

In this driving method of the cooking device, by setting the ratio between the driving times t ₁ and t ₂ within a predetermined range, the effect of reducing the amount of water used and the effect of preventing the object to be heated from drying due to a decrease in the amount of steam Both effects can be obtained simultaneously.

The driving method of the cooking device according to claim 4, wherein the time t ₁ for driving the heating means by limiting the supply of steam by the steam supply means is set in a range of 20 seconds ≦ t ₁ <60 seconds. It is characterized by.

  In this driving method for the cooking device, the amount of water used can be reliably reduced by setting the time for driving the heating means by limiting the supply of steam to a predetermined time or longer.

The driving method of the cooking device according to claim 5, wherein the steam supply by the steam supply means is restricted to supply the steam by the time t ₁ for driving the heating means and the steam supply by the steam supply means is not restricted. the time repetition cycle and the time t ₂ to stop driving means, characterized by being set in the range of 60 seconds to 200 seconds.

In this heating cooking apparatus driving method, by setting the repetition cycle of the driving times t ₁ and t ₂ within a predetermined range, the heating energy supplied to the object to be heated is uniformly heated without causing unevenness. Can do.

  The driving method of the cooking device according to claim 6 is characterized in that the steam supply amount is reduced by reducing the amount of power supplied to the steam supply means.

  In this driving method of the cooking device, the amount of steam supplied can be easily controlled by increasing or decreasing the amount of power supplied to the steam supply means.

  The heating cooking apparatus according to claim 7, a heating chamber that accommodates an object to be heated, a heating unit that heats the object to be heated disposed in the heating chamber, a steam supply unit that supplies steam to the heating chamber, A heating cooking apparatus comprising the heating means and a control means for controlling the steam supply means, wherein the steam supply means heats the evaporation source by heating the evaporation source disposed in the heating chamber. Evaporating source heating means to be generated, and the control means reduces the amount of steam supplied to the heating chamber by the steam supply means, and reduces the heating energy to the object to be heated by the reduction of the steam supply amount The minute is replenished by driving the heating means.

  In this cooking device, the control means reduces the supply of steam to the heating chamber and drives the heating means, and supplements the decrease in heating energy to the object to be heated due to the decrease in the steam supply amount by driving the heating means. Therefore, the supply of heat energy to the object to be heated can be kept constant while reducing the amount of water used. Thereby, it becomes possible to maintain heating without supplying water in the middle of heating for a long time or opening the door. Therefore, long-time continuous steam cooking is possible.

  The cooking apparatus according to claim 8 is characterized in that the evaporation source is an evaporating dish for accumulating water in a heating chamber.

  In this cooking device, steam can be supplied into the heating chamber with a very simple configuration, and the attached dirt can be easily wiped off, so that maintenance is facilitated.

  The cooking apparatus according to claim 9 is characterized in that the heating means is an upper heater disposed on a top surface of the heating chamber.

  In this cooking device, the steam that is offset above the heating chamber is heated by the upper heater disposed above the heating chamber, so that it is possible to efficiently prevent the occurrence of condensation due to a temperature drop when the amount of steam supply is limited. In addition, since it is a static heating method that does not stir the air in the heating chamber, extremely efficient heating can be realized without lowering the temperature of the heating chamber or the object to be heated. Thus, the radiant heat generated by the heat generated by the upper heater can quickly and efficiently replenish the reduced amount of heating energy to the object to be heated due to the decrease in the steam supply amount.

  The cooking apparatus according to claim 10 is provided with a water tank for supplying water to the steam supply means.

  In this cooking device, water can be continuously supplied from the water tank to the steam supply means, and continuous steam supply for a long time can be realized even if the amount of water stored in the evaporation source is small.

  The cooking apparatus according to claim 11, further comprising a pump for supplying water to the evaporation source in the middle of a water supply path from the water tank to the steam supply means, and an amount of water supplied to the steam supply means by the pump To reduce the amount of steam supplied into the heating chamber.

  In this cooking device, the amount of water supplied to the steam supply means can be controlled by driving the pump, and the necessary amount of water can easily be supplied to the steam supply means.

  13. The cooking apparatus according to claim 12, further comprising high frequency generating means for supplying a high frequency to the heating chamber, and wherein the steam supply means is provided with at least a part of a radio wave absorption layer that generates heat upon receiving the high frequency. It has an evaporating dish having a portion formed thereon, and irradiates the evaporating dish with a high frequency from the high frequency generating means, thereby heating water in the evaporating dish to generate steam.

  In this heating cooking apparatus, steam can be generated by heating water in the evaporating dish by irradiating the evaporating dish provided with the radio wave absorption layer with high frequency.

  According to the cooking device of the present invention, it is possible to perform continuous operation while reducing the amount of water used even during long-time steam heating.

Hereinafter, preferred embodiments of a cooking device and a driving method thereof according to the present invention will be described in detail with reference to the drawings.
The heating cooking apparatus according to the present invention reduces the amount of steam supplied to the heating chamber intermittently at a predetermined interval after the supply of steam from the steam supply means is stabilized during heating with steam supply, while heating means Drive. As a result, the supply of heat energy to the object to be heated is kept constant, and it is possible to realize continuous heating for a long time with steam supply while reducing the amount of water used.

First, the configuration of the cooking device will be described.
FIG. 1 is a front view showing a state where an opening / closing door of a cooking device according to the present invention is opened, and FIG. 2 is a control block diagram of the cooking device.
As shown in FIG. 1, the cooking device 100 heats the heated object by supplying at least one of heat and steam from a heating source to a heating chamber 11 that houses the heated object. A magnetron (high frequency generation unit) 13 that generates high frequency, which is one of heating units, a steam generation unit 15 as a steam supply unit that generates steam in the heating chamber 11, and the heating chamber 11. The upper heater 17 which is one of the arranged heating means and a control unit 39 (see FIG. 2) as a control means for controlling these parts are provided as basic components.

  The high frequency from the high frequency generation part 13 is disperse | distributed to the whole heating chamber 11 with the stirrer blade | wing 23 for the electric wave stirring rotated. The steam generator 15 is configured to be supplied with water from a water supply tank 27 provided on the side of the heating chamber 11.

  The steam generation unit 15 is provided on at least one corner on the back side of the bottom surface of the heating chamber 11. In the present embodiment, as an example, a configuration in which two units are arranged at both corners on the back side is shown, but a configuration in which one unit is arranged on one side, and an elongate evaporating dish is arranged along the back side wall surface of the heating chamber 11. It may be the configuration. A heating chamber temperature sensor 31 such as a thermistor or an infrared sensor is attached to the back side surface of the heating chamber 11 to measure the temperature of the heating chamber 11. Furthermore, a heated object temperature sensor 32 such as an infrared sensor is attached to the back side of the heating chamber 11 to measure the temperature of the heated object.

  The cooking device 100 of the present invention includes a circulation fan 33 that stirs and circulates the air in the heating chamber 11 and a convection heater 35 that is one of heating means for heating the air that circulates in the heating chamber 11. You may attach the indoor air heating part 37 which becomes. The operations of these units are also performed by control commands from a control unit 39 including a microprocessor.

  The heating chamber 11 is formed inside a box-shaped main body case 10 that is open on the front surface, and an open / close door 41 with a translucent window 41 a that opens and closes a heated object outlet of the heating chamber 11 on the front surface of the main body case 10. Is attached to open and close.

An operation panel 91 provided on the front side of the open / close door 41 includes a start switch 93 for instructing the start of heating, and an automatic cooking switch 97 for selecting a desired program among cooking programs prepared in the storage unit 95 in advance. In addition to various operation switches such as, for example, an informing means 99 for informing a steam supply status such as a lamp is provided.
The control unit 39 is supplied with power from the power supply unit 40 connected to the commercial power supply, so that the heating power does not exceed the allowable power value for the high frequency generation unit 13, the upper heater 17, the steam generation unit 15, and the like. The power distribution to each part is controlled.

  The high frequency generator 13 is disposed in a space below the heating chamber 11, and a stirrer blade 23 is provided at a position to receive a high frequency generated from the magnetron at the substantially center of the bottom of the heating chamber 11. The high frequency generator 13 and the stirrer blade 23 are not limited to the bottom of the heating chamber 11 but can be provided on the other surface side of the heating chamber 11. Moreover, it is good also as a structure provided with the turntable instead of the stirrer blade | wing 23. FIG.

  The steam generation unit 15 includes a heating block (metal base) 45 having a water reservoir recess (heating surface) 45a serving as a heating source for generating steam by heating.

Here, the basic principle of steam generation by the heating cooking apparatus 100 will be briefly described.
FIG. 3 is an explanatory diagram showing the basic principle of steam generation in the cooking device.
According to this, the water stored in the water supply tank 27 is supplied to the water supply pipe 51 through the check valve 49. In the intermediate pipe 51a of the water supply pipe 51, the heat in the sheath heater 53 of the heating block 45 is transferred to heat the water in the intermediate pipe 51a. A part of the heated water boils when it becomes hot water, generates bubbles, and rapidly expands in volume. At this time, the check valve 49 on the water supply tank 27 side of the water supply pipe 51 is closed, and backflow to the water supply tank 27 side is prevented. Accordingly, the volume-expanded water is intermittently supplied to the discharge side pipe 55. As a result, the water level rises in the discharge side pipe 55, and excess steam is discharged from the air vent hole 57 formed in the upper part, and the heated water is discharged from the discharge port 59 to the water concavity 45 a of the heating block 45. Intermittently.

  On the other hand, the water reservoir 45 a is also heated by the sheathed heater 53, and the dropped heated water is evaporated here and supplied to the heating chamber 11. In other words, the water is supplied to the water reservoir 45a by the heat generated by the sheathed heater 53 of the heating block 45, and the water reservoir 45a is heated. Thus, since heated water is supplied to the water reservoir 45a, steam can be generated in a shorter time. In addition, as a structure which supplies water to the water reservoir 45a, it is good also as a structure supplied, controlling the amount of supplied water using a pump not only in the above.

A specific configuration example of the steam supply means will be described in detail below.
FIG. 4 shows an external perspective view of the heating block. (A) is an upper surface side, (b) is a back surface side.
The heating block 45 is a die cast product of aluminum that is lightweight and has high thermal conductivity. In the heating block 45, a U-shaped sheathed heater 53 is embedded as an evaporation source heater in the main body 61, a water reservoir recess 45 a is formed on the upper surface side along the sheathed heater 53, and water is supplied on the lower surface side. A heating part 45 b that covers the intermediate pipe 51 a of the pipe 51 is formed. The water reservoir recess 45a and the heating part 45b are integrally formed by die-casting, and have an integrated configuration without a connection surface or the like, so that heat generation of the sheathed heater 53 can be conducted with high efficiency.

  Further, a thermistor 65 as an evaporating dish temperature sensor for detecting the temperature is inserted into the accommodation hole 63 located below the water reservoir 45a, and the temperature in the vicinity of the sheathed heater 53 of the main body 61 is measured. An opening hole 67 is formed on one end side of the water reservoir 45a, and water from the discharge port 59 (see FIG. 5) is supplied into the water reservoir 45a. In addition, the shape, attachment position, etc. of the sheathed heater 53, the heating part 45b, etc. can be suitably changed according to the heating amount required, the installation space in the housing | casing of the heating cooking apparatus 100, etc. The sheathed heater 53 may be another type of heater such as a wire heater or a ceramic heater.

The steam generation unit 15 is configured to supply steam from the bottom surface of the heating chamber 11 and efficiently diffuse the steam in the heating chamber 11. The surface of the water reservoir 45a of the heating block 45 is treated with a hydrophilic material containing silicic acid (SiO ₂ ), so that a large contact area can be secured without making the water spherical, and more steam can be generated. It is easy to generate. Moreover, even if dirt adheres, it can be easily removed. For example, in the process of steam generation, calcium, magnesium, chlorine compounds, etc. in the water may be concentrated and settled and fixed to the bottom of the water reservoir 45a, but the water reservoir 45a is opened in the heating chamber 11. Therefore, such dirt can be wiped cleanly only by wiping the water reservoir 45a with a cloth or the like.

Here, in order to explain the water supply path from the water supply tank 27 to the heating block 45 shown in FIG. 1, FIG. 5 shows a view in the direction of arrow A in FIG.
3 is the same as FIG. 3 illustrating the principle of steam generation described above, but the water in the water supply tank 27 is supplied to the water supply pipe 51 through the check valve 49 and heated by the heating unit 45b of the heating block 45 to be discharged on the discharge side pipe 55. To be supplied. The heated water is intermittently supplied from the discharge port 59 to the water reservoir 45a of the heating block 45. As the water supply pipe 51, a material having high thermal conductivity such as a copper pipe is preferably used particularly in the vicinity of the heating unit 45b that receives heat transfer.

  Therefore, in this heating cooking apparatus 100, steam can be supplied without using a large boiler or the like that requires preheating, and steam can be quickly supplied into the heating chamber. Thereby, it becomes possible to supply steam with a low power and a small configuration, and the cooking flexibility can be enhanced.

Next, at the time of heating with steam supply, after the supply of steam from the steam supply means is stabilized, the heating means is driven while the supply amount of steam to the heating chamber is decreased intermittently at predetermined intervals. The driving method of the cooking device according to the invention will be described in detail.
According to the driving method of the heating cooking apparatus, the amount of evaporation from the evaporation source is positively reduced, and the decrease in the heating energy from the steam resulting from this is replenished by driving the heating means. The amount of water used is saved without affecting the heating characteristics. Thereby, even when heating for a long time with steam supply, it becomes possible to maintain heating without artificially supplying water during the heating or opening the door. Therefore, stable continuous steam cooking over a long time is possible.

FIG. 6 shows an example of the driving sequence.
The heating step here includes preheating for preheating the heating chamber 11 before supplying steam in order to prevent a large amount of steam from condensing on the inner surface of the heating chamber 11 and main heating for performing steam heating. The main heating includes a steam amount increasing period for filling the heating chamber 11 with steam, and a steam amount maintaining period for driving the heating means and the steam supplying means after the steam amount increasing period.

  In the preheating, first, the convection heater 35 is caused to generate heat and the circulation fan 33 is rotated, thereby forming hot air circulation in the heating chamber 11 and heating the entire heating chamber 11. Then, after elapse of a predetermined time, the upper heater 17 serving as a heating means is caused to generate heat to further increase the temperature in the heating chamber. However, this preheating may be omitted in some cases. Note that the object to be heated is placed in the heating chamber 11 before the preheating is started.

  In the steam amount increase period, the sheathed heater 53 as the evaporation source heater is heated after the preheating is completed, and the water supplied to the evaporation dish is heated to generate steam (during time ta (for example, 10 minutes) in FIG. 6). . Specifically, when steam is supplied into the heating chamber 11, the steam reaches the saturated water vapor amount at time tb (for example, 7 minutes) in FIG. Steam is continuously supplied into the heating chamber 11 in this state, and the heating chamber 11 is filled with a necessary and sufficient amount of steam.

In the steam amount maintaining period, two different steps are repeated after the steam amount in the heating chamber 11 reaches a predetermined amount suitable for cooking by the steam amount increasing period.
The two steps are a steam heating step for supplying steam to the heating chamber 11 by driving the steam supply means, a reduction in the steam supply amount to the heating chamber 11 by the steam supply means, and a decrease in the steam supply amount. This is an evaporation suppression step of replenishing the decrease in heating energy to the object to be heated by driving the heating means. By alternately performing these steps, the amount of water used can be saved.

  Specifically, the steam heating step is a step in which the supply of steam by the steam generation unit 15 is not limited and the driving of the upper heater 17 is stopped, and the evaporation suppression step is a supply of steam by the steam generation unit 15 This is a step for reducing the supply amount and driving the upper heater 17. Therefore, in the steam heating step, steam is supplied from the steam generation unit 15 to the heating chamber 11, and in the evaporation suppression step, the amount of power supplied to the sheathed heater 53, which is an evaporation source heater, is reduced. Evaporation is limited, and the amount of steam supplied is reduced. As a result, an increase in the amount of water used is suppressed. Here, “restricting supply” means that the supply amount is decreased to a supply amount smaller than the original supply amount, or the supply is stopped and the supply amount is made zero.

  In this steam suppression step, the supply of high-temperature steam is limited and decreases, so that the heating energy for the object to be heated tends to decrease. However, the decrease in the heating energy is supplemented by driving the upper heater 17. The uniform heating energy is continuously supplied to the object to be heated.

In this way, in the first half of the heating process, the heating chamber is filled with steam during the steam volume increasing period, and food such as reheating of frozen meat buns or aquapatsua is brought into contact with a large amount of steam while it is cold.
Then, in the latter half of the heating process, the amount of steam in the heating chamber increases to reach the saturated amount of steam, and the amount of steam stabilizes, the supply of steam is temporarily reduced, and the decrease in heat energy due to this decrease in the amount of steam supply. This is compensated by driving the upper heater 17.

  That is, the steam generated by the steam supply means is likely to gather above the heating chamber, so that the steam in a distributed state is heated by the upper heater disposed above the heating chamber. Thereby, generation | occurrence | production of the dew condensation by the fall of the heating chamber temperature at the time of restrict | limiting a steam supply amount can be prevented with high efficiency. Further, the heating by the upper heater 17 is a static heating method in which the air in the heating chamber 11 is not stirred, so that the object to be heated is not blown away by blowing air to the object to be heated. Since the local heating atmosphere in the vicinity of the object is not disturbed and the atmospheric temperature is not lowered, extremely efficient heating can be realized. If the temperature of the heating chamber 11 can be kept constant at a high temperature by the upper heater 17, when the supply is started again after the supply of steam is stopped, the amount of heat of the newly generated high-temperature steam is increased in the heating chamber 11 itself. It is no longer used for heating, but is used for heating the object to be heated. Therefore, it is possible to obtain a uniform and beautiful steamed state with high efficiency while reducing the amount of water used.

In such a steam amount maintaining period during the main heating, it is preferable that the steam heating step and the steam suppression step are performed under the following conditions.
First, the time for driving the heating unit by limiting the supply of steam by the steam supply unit (steam suppression step time) t ₁ and the time for stopping the driving of the heating unit without limiting the supply of steam by the steam supply unit ( The ratio of the steam heating step time) to t ₂ is set in the range of 0.2 ≦ t ₁ / t ₂ <1. If this ratio is too smaller than the above range, the amount of water used increases and the water reduction effect decreases. On the other hand, if the ratio is too larger than the above range, the amount of water used decreases, but on the other hand, the object to be heated dries and the finished state deteriorates.

Further, the time t ₁ for driving the heating means by limiting the supply of steam by the steam supply means is set in the range of 20 seconds ≦ t ₂ ≦ 40 seconds. When the time of this steam heating step is shorter than the above range, even if the steam supply is limited, the steam supply amount does not decrease immediately after the limitation, but decreases with some response delay. The effective effect of reducing the amount of water used is reduced. In addition, when the time is longer than the above range, the temperature of the water reservoir 45a serving as the evaporating dish of the steam generating unit 15 is lowered until the water in the evaporating dish is heated when the steam is supplied next time. It takes an excessive amount of time, resulting in poor responsiveness of steam generation.

In addition, the cycle of the time t ₁ for driving the heating unit by limiting the supply of the steam by the steam supply unit and the time t ₂ for stopping the driving of the heating unit without limiting the supply of the steam by the steam supply unit. The time is set in the range of 60 seconds to 200 seconds. Similarly to the time t ₂ , the repetition cycle time is shorter than the above range and exceeds the response speed of the steam generation from the steam generation unit 15, and the effect of reducing the amount of water used is reduced. Moreover, when it becomes longer than the said range, when supplying vapor | steam next, it will take time until the water in an evaporating dish will be heated, and the responsiveness of vapor | steam generation will worsen.

As an example, the time t ₁ of the steam suppression step can be set to 40 seconds, the time t ₂ of the steam heating step can be set to 80 seconds, and the cycle cycle t ₃ can be set to 120 seconds.

And when the capacity | capacitance of the water tank 27 of this heat cooking apparatus 100 is about 600cc, only the continuous heating for about 25 minutes was able to be performed with the conventional steam heating method, but according to the drive method of this invention, it is average. Even at the level, the amount of water used can be reduced by 25% or more, and continuous operation for a longer time becomes possible.
Furthermore, if the opening / closing door 41 of the heating cooking apparatus 100 is opened for replenishing water or the heating of each heater is stopped, the temperature in the heating chamber 11 rapidly decreases. Since it is not performed, efficient cooking can be performed. In particular, even when cooking a material to be cooked that cannot be recovered due to a decrease in temperature, the quality of cooking is not affected, and cooking time is not lost or cooking failure is not caused.

  In the driving method of the present invention described above, if a large amount of steam is supplied to the heating chamber 11 during the initial period of increasing the amount of steam, the finish can be moistened without supplying a large amount of steam during the subsequent steam amount maintaining period. It was discovered by confirming that it was possible. Therefore, the normal steam supply amount is secured in the steam amount increasing period in the first half of heating, and the steam supply amount in the steam amount maintaining period in the second half of heating is reduced.

In the above-described embodiment, the upper heater 17 is used as the heating unit. However, the present invention is not limited to this, and other heaters such as a convection heater 35 may be used, and furthermore, each heater may be used in combination.
Moreover, when the pump which supplies water to the steam generation part 15 is provided, it is good to reduce the amount of water supplied to the steam generation part 15 with this pump, and to reduce the steam supply quantity into a heating chamber. Thereby, the amount of water supplied to the steam supply means can be appropriately controlled, and it becomes easy to supply the required amount of water to the steam supply means as much as necessary.

  In addition, in the heating cooking apparatus 100 of the present embodiment, during the heating, the control unit 39 detects from the thermistor 65 of the heating block 45 or the heating chamber temperature sensor 31 that detects the temperature in the heating chamber or the temperature sensor 32 to be heated. The steam generation amount and the heater heating amount are feedback-controlled according to the temperature, and the temperature and the steam amount in the heating chamber 11 are appropriately set. Thereby, it is possible to easily perform egg cooking and the like whose temperature is difficult to control.

Furthermore, the heating cooking device 100 controls the control unit 39 to control the amount of power supplied to the sheathed heater 53 of the heating block 45 according to the temperature detection value of the heating chamber 11 by the heating chamber temperature sensor 31 (with a continuous heating time described later). May be increased or decreased.
According to such a control method, when the temperature of the heating chamber 11 is higher than a predetermined value, the amount of power supplied to the sheathed heater 53 during steam generation is reduced, and the temperature detection value of the heating chamber 11 is lower than the predetermined value. The amount of power supplied to the sheathed heater 53 is increased. That is, when a large amount of heating is required when the heating chamber 11 is at a low temperature, the heating amount of the sheathed heater 53 is increased so that water is quickly evaporated. On the other hand, when the heating chamber 11 is at a high temperature, the temperature of the water reservoir 45a of the heating block 45 has already been raised to such an extent that water evaporates, so the sheathed heater 53 is not heated unnecessarily, and the energy saving effect is enhanced. .

In addition, the cooking device 100 may increase or decrease the amount of steam generated according to the temperature detection value by the heated object temperature sensor 32 under the control of the control unit 39.
According to such a control method, when the surface temperature of the object to be heated is equal to or higher than a predetermined temperature, the amount of power supplied to the sheathed heater 53 of the heating block 45 is increased and water is supplied to the water reservoir 45a. Due to the generated steam, the surface temperature of the object to be heated is prevented from rising by the supplied steam, and excessive scoring can be prevented.

  Furthermore, in the heating cooking apparatus 100 of this embodiment, since two steam generation units 15 are provided in the bottom corner of the heating chamber 11, the amount of steam generated according to the heating content of the object to be heated can be varied, It is possible to classify what needs a large amount of steam, what needs only a small amount, and the like, and it is possible to arbitrarily set a steam supply pattern so that a desired steam supply amount is obtained.

  In addition, the notification means 99 notifies that the steam is being supplied while supplying steam to the heating chamber 11. In this case, for example, when an LED is used, notification is performed by a lighting operation or the like. Therefore, when the evaporation is supplied, the notification means 99 notifies that, and it becomes possible to reliably grasp the steam supply state that is difficult to visually recognize from the appearance of the cooking device 100, and the safety against high-temperature steam is improved.

Next, a modification of this embodiment will be described.
In this modified example, the evaporating dish of the steam generating part of the heating cooking apparatus 100 described above has a deep bottom shape, and no water tank is provided.
FIG. 7 shows a partial cross-sectional view of the heating chamber of the cooking device according to this modification.
In this case, the evaporating dish 46 of the steam generating part is formed in a deep bottom shape, and a sheathed heater 48 as an evaporating source heater is disposed on the outer peripheral surface of the evaporating dish 46. A lid 52 having an opening is detachably disposed on the upper surface of the evaporating dish 46, and steam generated from the opening is supplied to the heating chamber 11. The evaporating dish 46 may have a bottomed cylindrical shape or may have an elongated groove shape along the wall surface of the heating chamber.

  The supply of water in the above-described configuration is mainly performed in advance before the heating of the object to be heated. However, since the amount of water stored in the evaporating dish 46 is large, the frequency of addition after heating is kept to a minimum. It is done. Therefore, by implementing the driving method of the heating cooking apparatus described above, the amount of water used is reduced, and long-term continuous heating with steam supply becomes possible.

Next, a second embodiment of the cooking device according to the present invention will be described.
FIG. 8 shows a schematic cross-sectional view of the heating chamber of the cooking device according to the present embodiment.
On the wall surface of the heating chamber 11 of the cooking device 200, there are formed locking portions 72a and 72b for placing a tray 71 as an evaporating dish at a predetermined height position in the heating chamber 11, and the locking portions 72a, 72b, The tray 71 is attached in the heating chamber 11 by locking the end portion of the tray 71 to 72 b.
The tray 71 has a shallow bottom shape capable of storing water, and is easily removable from a plurality of height positions with respect to the heating chamber 11. The tray 71 includes at least a metal plate 73 that serves as a plate body and a high-frequency heating element 74 (high-frequency absorption layer) that is disposed opposite to or in contact with the outer bottom surface of the plate of the metal plate 73. On the upper surface of the tray 71, a net-like or multi-punch hole mounting table 75 for mounting the object to be heated M is attached.

The metal plate 77 is made of, for example, an aluminum-plated steel plate or the like, and has a depth capable of storing water. It is preferable to apply fluorine coating having a high antifouling effect on the front side surface of the aluminum-plated steel sheet and black heat-resistant coating having a high endothermic effect on the back side surface.
The high-frequency heating element 74 is formed on the surface opposite to the metal plate 73 side by adhering a high-frequency heating film made of nitride and boride that generates heat by absorbing high frequency to the base. The substrate is made of a ceramic material or a heat-resistant resin material, and a material having a high heat storage effect is preferably used.
The locking portions 72a and 72b are made of an insulator provided on both sides along the heating chamber insertion direction of the tray 71, and a gap is formed between the heating chamber 11 and the high frequency heating. Prevents the occurrence of sparks.

  According to the cooking device 200 configured as described above, a high frequency is generated from the high frequency generator 13 disposed on the bottom side of the heating chamber 11, and the high frequency is diffused and supplied into the heating chamber 11 by the rotation of the stirrer blade 23. As a result, the high-frequency heating film of the tray 71 generates heat to heat the high-frequency heating element 74, and the heat heats the water stored via the metal plate 73. Then, steam is generated from the tray 71 and the steam is supplied to the heating chamber 11 above the tray 71. Therefore, in the present embodiment, the evaporation source heater corresponds to the high frequency generator 13, and by controlling the output of the high frequency generator 13, the amount of steam generated can be controlled.

  Also in this case, by implementing the above-described driving method of the cooking device, the amount of water used is reduced, and continuous heating with steam supply is possible for a long time.

Here, the result of having performed the cooking which heats a to-be-heated object by steam supply using the heat cooking apparatus in 1st Embodiment is demonstrated below.
Each of Examples 1 and 2 and Comparative Examples 1 and 2 was cooked by changing the ratio of the energization time to the sheathed heater of the steam generating unit and the energization time to the upper heater, and the amount of water used until the end of cooking And the quality determination was performed with respect to each from the workmanship of the heated object and the state of condensation on the heated object surface. The results are shown in Table 1.

  Comparative Example 1 is a case where steam was continuously supplied during cooking without limiting the driving of the steam generation unit, and the upper heater was not driven and the steam supply time was 120 seconds. Examples 1 and 2 are cases in which the steam supply amount of the steam generation unit is reduced by the driving method according to the present invention. In Example 1, the upper heater drive time is 20 seconds and the steam supply time is 100 seconds. In Example 2, the upper heater driving time was 40 seconds and the steam supply time was 80 seconds. In Comparative Example 2, the upper heater driving time was 60 seconds, and the steam supply time was 60 seconds. Note that the repetition cycle of driving the upper heater and supplying steam was performed at a period of 120 seconds.

As a result, in Comparative Example 1, the amount of water used increased, exceeding the capacity of the water tank, and water supply during cooking was required. The state of the object to be heated was a moist and good state, but the amount of condensation remaining in the heating chamber increased.
On the other hand, in Examples 1 and 2, the amount of water used was reduced, making it unnecessary to supply water during cooking, and the condition of the object to be heated was good.
In Comparative Example 2, the amount of water used was reduced, but the amount of water on the surface of the object to be heated was reduced, and it became dry.

It is a front view which shows the state which opened the opening-and-closing door of the heat cooking apparatus which concerns on this invention. It is a control block diagram of a heating cooking apparatus. It is explanatory drawing showing the basic principle of steam generation of a heating cooking apparatus. In the external view of a heating block, (a) is an upper surface side, (b) is a perspective view of the back surface side. It is an A direction arrow directional view of FIG. It is explanatory drawing which shows an example of the drive sequence of the heat cooking apparatus which concerns on this invention. The fragmentary sectional view of the heating chamber of the heating cooking apparatus in a modification was shown. It is a schematic sectional drawing of the heating chamber of the heat cooking apparatus in 2nd Embodiment.

Explanation of symbols

11 Heating chamber 13 High frequency generator (heating means)
15 Steam generator (steam supply means)
17 Upper heater (heating means)
27 Water tank 35 Convection heater (heating means)
53 Seeds heater (evaporation source heater)
71 Pan 74 High-frequency heating element (high-frequency absorption layer)
100,200 Cooking device

Claims (12)

A heating cooking apparatus comprising: heating means for heating an object to be heated disposed in the heating chamber; and steam supply means for supplying steam to the heating chamber, and supplying the steam to the heating chamber to heat the object to be heated. Driving method,
Heating by reducing the amount of steam supplied to the heating chamber by the steam supply means and replenishing a decrease in heating energy to the object to be heated due to the reduction in the amount of steam supply by driving the heating means Driving method of cooking apparatus. A heating process for heating an object to be heated by supplying steam,
A steam volume increasing period for filling the heating chamber with steam;
A steam amount maintaining period for driving the heating means and the steam supply means after the steam amount increasing period,
The steam amount maintaining period is a steam heating step for supplying steam to the heating chamber by driving the steam supply means, and a steam supply amount to the heating chamber by the steam supply means is reduced and the steam supply amount is decreased. 2. The method for driving a heating cooking apparatus according to claim 1, wherein the evaporative suppression step of replenishing a decrease in heating energy to the object to be heated by driving the heating means is alternately performed. The ratio of the time t ₁ for driving the heating means by restricting the supply of steam by the steam supply means and the time t ₂ for stopping the driving of the heating means without restricting the supply of steam by the steam supply means. The driving method of the cooking device according to claim 1, wherein the range is set in a range of 0.2 ≦ t ₁ / t ₂ <1. 2. The cooking device according to claim 1, wherein the time t ₁ for driving the heating unit by limiting the supply of steam by the steam supply unit is set in a range of 20 seconds ≦ t ₁ <60 seconds. Driving method. Repetition cycle of time t ₁ for driving the heating means by limiting the supply of steam by the steam supply means and time t ₂ for stopping the driving of the heating means without restricting the supply of steam by the steam supply means 2. The method of driving a heating cooking apparatus according to claim 1, wherein the time is set in a range of 60 seconds to 200 seconds.   The driving method of the heating cooking apparatus according to any one of claims 1 to 5, wherein the steam supply amount is reduced by reducing a power supply amount to the steam supply means. A heating chamber for storing an object to be heated;
Heating means for heating an object to be heated disposed in the heating chamber;
Steam supply means for supplying steam into the heating chamber;
A cooking device comprising the heating means and a control means for controlling the steam supply means,
The steam supply means has an evaporation source disposed in the heating chamber, and an evaporation source heating means for heating the evaporation source to generate steam,
The control means reduces the amount of steam supplied to the heating chamber by the steam supply means, and replenishes the decrease in heating energy to the object to be heated due to the reduction of the steam supply amount by driving the heating means. A cooking device characterized by the above.   The cooking apparatus according to claim 7, wherein the evaporation source is an evaporating dish for storing water in a heating chamber.   The cooking apparatus according to claim 7 or 8, wherein the heating means is an upper heater disposed on a top surface of the heating chamber.   The cooking apparatus according to any one of claims 7 to 9, further comprising a water tank for supplying water to the steam supply means.   A pump for supplying water to the evaporation source is provided in the middle of the water supply path from the water tank to the steam supply means, and the supply of steam to the heating chamber is reduced by reducing the amount of water supplied to the steam supply means by the pump. The amount is reduced, The heating cooking apparatus of any one of Claims 7-10 characterized by the above-mentioned. Comprising high frequency generating means for supplying a high frequency to the heating chamber; and
The steam supply means has an evaporating dish in which a water reservoir is formed with at least a part of a radio wave absorption layer that generates heat by receiving high frequency,
The heating according to any one of claims 7 to 10, wherein steam is generated by heating water in the evaporating dish by irradiating the evaporating dish with a high frequency from the high frequency generating means. Cooking equipment.

Images