JP2005061762A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To improve palatability in cooking and shorten a cooking time by quickening temperature rise in a cooking chamber at staring, while performing both-side baking and heating in a saved space. <P>SOLUTION: This heating cooker 1 comprises the cooking chamber 4 for heating a cooked object 2 and a preheating chamber 5 separatably joined thereto and having a heating means 9 for heating and cooking the cooked object 2 while supplying high temperature heated gas into the cooking chamber 4. Herein, air preheated in the preheating chamber 5 is fed to the cooking chamber 4 with a blowing means 10 for heating and cooking at once. Thus, the clean heating cooker is provided for cooking the cooked object 2 in a short time while keeping tasty components therein, with the cooking chamber 4 washable after separated from the preheating chamber 5. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a cooking device having a roaster function for baking food such as meat and fish using an electromagnetic induction heating wire ring or an electric heater used in a kitchen such as a general household.

  Conventionally, as an example of this type of cooking device, a configuration as shown in Patent Document 1 described below is known. That is, an upper heating means 22 and a lower heating means 23 made of a sheathed heater or a miraclon heater are provided in a cooking chamber 21 of a roaster 20 that is a heating cooker shown in FIG. A cookware placing tool 25 made of a wire mesh is positioned between the upper and lower heating means 22 and 23. In addition, a soup pan 26 is provided below the to-be-cooked object mounting tool 25 for receiving the broth such as oil falling from the to-be-cooked object 24.

  In such a configuration, in the roaster 20, the cooking object 24 such as meat or fish can be placed on the cooking object mounting tool 25, and both surfaces of the cooking object 24 can be baked simultaneously by the upper and lower heating means 22 and 23. It is like that. In addition, a soup pan 26 is detachably provided so that the cooking chamber 21 is not soiled by the burning juice such as oil falling from the cooking object 24.

  Further, the juice receiving tray 26 is ignited when oil falls on the lower heating means 23, and further prevents it from falling into the juice receiving tray 26 and continuing to ignite, so that oil smoke is not generated. It is common to have In addition, a sheathed heater or a miraclon heater is used for the upper and lower heating means 22 and 23, and the surface of the heater becomes very hot. Therefore, if the distance from the object to be cooked 24 is not separated to some extent, uneven baking occurs. It was. Therefore, the height of such a heating cooker body has to be set large.

  In the conventional roaster 20, since the heater power is turned on after the object to be cooked 24 is placed in the cooking chamber 21 during the heating process, the temperature rise in the cooking chamber 21 rises slowly. Since the heating temperature also rises slowly, for example when cooking fish etc., the temperature of the surface skin part and the internal body part will be close, while the taste component of the internal fish will easily escape to the outside, Since the temperature rise is slow, there has been a problem that the modification of the fat portion is not promoted in a short time and a raw odor remains.

Furthermore, since the heating temperature of the cooking object 24 is uneven due to the distance between the vertical heating means 22 and 23 and the cooking object 24, it is difficult to make the temperature in the cooking chamber 21 uniform. On the other hand, there is also a problem that heat is not transmitted efficiently and uniformly, and as a result, the baking color and taste of the cooking object 24 can be uneven, it takes a long cooking time, and the cooking object 24 is localized. There has been a problem that it becomes an unfavorable cooking state such as burnt or burnt.
JP 2002-272623 A

  In view of the problems of the above-described conventional cooking device, the problem to be solved by the present invention is to reduce the unevenness of the food to be cooked and to improve the cooking performance and make the cooking chamber easy to clean. Is to be realized with a simple configuration.

  In order to solve the above-mentioned problems, the cooking device of the present invention generates a food to be cooked on which the food is to be placed, and the food to be cooked falls below the food to be cooked. It is composed of a cooking chamber for storing a saucer for receiving a broth such as oil, and a preheating chamber having a heating means and an air blowing means, and the cooking chamber and the preheating chamber are detachably coupled, The cooking chamber and the preheating chamber are located above the cooking object placing tool, and are located below the heated air outlet and the cooking object placing tool for blowing heated air in the preheating chamber into the cooking room. The preheating chamber is configured to communicate with a cooking air discharge port that discharges cooking air in the cooking chamber.

  By this means, air heated to a high temperature in the preheating chamber in advance becomes a heating source to heat the cooking object in the cooking chamber, so there is no heat source such as a heater in the cooking chamber, and therefore the heat source such as the heater and the cooking object There is no occurrence of uneven burning due to imbalance of the distance between the two. In addition, since the object to be cooked can be heated at a stretch by the heated air, the surface is quickly baked, and the umami component of the contents is not released from the object to be cooked. The so-called surface is crisp and the contents are juicy.

  In addition, since the preheating chamber having the heating means such as a heater and the cooking chamber are separable, the effective height of the cooking chamber can be set large, and the cooking chamber can be made larger than the entire cooking device. It can be taken out and washed, and the cooking chamber can always be kept clean, which greatly improves usability.

  As described above, the present invention combines the preheating chamber and the cooking chamber so as to be separable, blows the air heated in the preheating chamber to the cooking chamber, and heats the food to be cooked in the cooking chamber using the heated air as a heat source. The unevenness of the distance between the electric heater fixed in the cooking chamber and the object to be cooked does not cause uneven baking. In addition, since the food to be cooked can be cooked with heated air at once, the surface of the food to be cooked can be quickly baked, and cooking without losing the deliciousness of the contents to the outside is possible. In addition, since the preheating room and the cooking room are separably connected, the effective height of the cooking room in the cooking room can be set large, and the cooking room is separated from the preheating room and only the cooking room is washed. There is an advantage that the cooking room can be kept clean because it can.

  1st invention is couple | bonded so that the cooking chamber which accommodates the to-be-cooked object mounting tool which mounts a to-be-cooked object, and the preheating chamber which incorporates a heating means and a ventilation means can be separated, The said cooking chamber and the said preheating The chamber is located above the cooking object placing tool, and is located at the heating air outlet for blowing the heated air in the preheating chamber into the cooking room, and below the cooking object placing tool and into the preheating chamber. It is set as the structure connected by the cooking air outlet which discharges the cooking air in the said cooking chamber.

  With such a configuration, the air generated in the preheating chamber that can be separated from the cooking chamber is guided to the cooking chamber to heat the cooking object as a heating source, and the surface of the cooking object is quickly heated to reduce cooking unevenness. In addition, since the umami component does not leak into the contents, the cooking performance is good, and only the cooking chamber separated from the preheating chamber can be washed and kept clean.

  The second invention is provided with preheating control means that can arbitrarily set the heating time of the heating means in the preheating chamber in the first invention, and this configuration does not change the capability of the heating means in the preheating chamber. However, the temperature of the heated air blown out into the cooking chamber can be easily changed, and the degree of cooking can be easily changed.

  The third invention has a temperature sensor in the first and second inventions in particular, and has means for controlling the temperature by a signal from the temperature sensor, so that the temperature in the cooking chamber can be arbitrarily set, and cooking according to taste can be performed. It can be finished.

  Since the fourth invention is controlled so that the temperature of the circulating air is not more than a predetermined temperature at which the broth such as oil in the juice tray in the cooking chamber does not ignite by temperature control in the first invention, Since the cooking chamber is maintained below the ignition point temperature of oily smoke, it can be used safely without fear of fire.

  In the fifth aspect of the invention, in particular, by providing means for varying the amount of air generated by the blowing means in the first to fourth aspects of the invention, it is possible to adjust the change in temperature rise in the cooking chamber, so that The amount of heat received can be changed, and the temperature change can be matched to the heating state according to the object to be cooked.

  In a sixth aspect of the present invention, in particular, in the first to fifth aspects of the present invention, the partition wall that partitions the cooking chamber and the preheating chamber is formed of a heat insulating member, so that the wall surface heat conduction from the preheating chamber to the cooking chamber is minimized. As a result, preheating efficiency is improved, and power saving and cooking time can be shortened.

  According to a seventh aspect of the invention, in particular, in the first to sixth aspects of the present invention, the air heated in the preheating chamber is provided by a baffle plate at the heated air outlet for blowing the heated air in the preheating chamber into the cooking chamber. As a result, it is possible to suppress the temperature rise in the cooking chamber during preheating and to suppress the quality change of the cooking object before cooking.

  According to an eighth aspect of the present invention, in the first to seventh aspects of the present invention, the interior of the cooking chamber between the heated air outlet for blowing heated air in the preheating chamber to the cooking chamber and the object to be cooked placed on the object to be cooked is A rectifier with a large number of through-holes is installed at the position. When high-temperature air is blown, the flow of the rectifier is made constant by the rectifying action of the rectifier. Is possible.

  According to a ninth aspect of the present invention, a heating air outlet that blows heated air in the preheating chamber into the cooking chamber is provided with a shut-off mechanism that can arbitrarily change the degree of opening and closing of the heated air outlet, so that preheating can be performed at an arbitrary timing. The room and the cooking room can be shut off. Therefore, the air heated in the preheating chamber can be completely prevented from flowing into the cooking chamber by natural convection, and the flow of the heating air from the preheating chamber can be stopped instantaneously. Not only can the air circulation be adjusted in detail, but even if the user accidentally opens the cooking chamber door during cooking, it can also be used as a safety device, such as being able to stop blowing hot air instantaneously. It is.

  Since the object of the present invention can be achieved by using the first to ninth inventions described above as the main part of the embodiment, the details of the embodiment corresponding to each claim will be described below with reference to the drawings. Reference will be made to the description of an embodiment for carrying out the present invention. It should be noted that the portions assigned the same reference numerals in the respective drawings are portions that perform the same function, and the detailed description of the portions assigned the same reference numerals in the respective drawings is not repeated.

(Embodiment 1)
1, 2, 4, and 5 are side sectional views of a heating cooker according to an embodiment corresponding to the inventions according to claims 1 to 6. In FIG. 1, the heating cooker 1 includes a cooking chamber 4 having a cooking object placing tool 3 on which a cooking object 2 is placed, and a preheating chamber 5 that preheats the air to a high temperature state. The cooking chamber 4 and the preheating chamber 5 are partitioned by a blocking wall 6, and have a heated air outlet 7 at the top and a cooking air outlet 8 at the bottom. The preheating chamber 5 has a heating means 9 for an electric heater for raising the temperature in the preheating chamber and a blowing means 10 for blowing air heated after a certain preheating.

  Below the cooking chamber 4, there is provided a soup pan 11 for receiving the broth such as falling oil that comes out of the cooking object 2. Reference numeral 12 denotes an openable / closable door for taking the food item 2 into and out of the cooking chamber 4. In general, in a roaster or the like, the door 12 and the cooking object placing tool 3 are usually integrated. The to-be-cooked object mounting tool 3 here is a grill net provided with a fluororesin coat. In addition, an exhaust cylinder 13 for exhausting part of smoke and heat during cooking is provided at the rear. In this embodiment, a sirocco fan that is driven by a cornering motor is used as the air blowing means 10 and a sheathed heater with fins with good heat dissipation is used as the heating means 9. It may be configured.

  Next, the operation of this embodiment will be described. In the preheating chamber 5 of this embodiment, the atmospheric temperature of the preheating chamber 4 is raised by the heating means 9 to an arbitrary temperature depending on the power and time applied to the heating means 9 by the preheating control means (not shown). The blower means 10 is actuated by an instruction from a cooking control means (not shown) after preheating for a certain time, and the heated air in the preheating chamber 5 is blown into the cooking chamber 4 to fill the cooking chamber 4 as shown in FIG. Then, the cooking object 2 is cooked by heating.

  In such a configuration, it will be described that cooking performance is improved when cooking. Basically, in cooking, it is necessary to receive a lot of heat in order to cook the food to be cooked 2. The temperature given to the food to be cooked depends on the kind of the food to be cooked, but especially regarding the point of grilling fish etc. It is ideal that the temperature rises at once. In grilled fish and the like, it is important to heat the surface at a stretch in the initial state to denature the epidermis so as not to let the umami components in the contents escape, so the initial heating rate of the cooking chamber 5 is an important cooking factor.

  Further, in cooking, if there is uneven temperature in each part of the cooking chamber 5, uneven cooking occurs especially in grilled fish, and not only the appearance is not good, but also the portion where the baking is insufficient becomes raw smell. In this embodiment, the air is heated to a high temperature state in the preheating chamber 4 so that the air blower 10 is operated with the heated air in the preheating chamber 4 without increasing the temperature in the cooking chamber 5 during the preheating. Thus, the preheating chamber 4 is fed into the cooking chamber 5. While the temperature in the cooking chamber 5 can be increased at once, and the heated air fills the cooking chamber 5 almost instantaneously, uneven temperature in the cooking chamber 5 hardly occurs.

  The graph of the heating temperature rise in the cooking chamber 5 according to this embodiment is shown in FIG. In FIG. 3, the horizontal axis represents the elapsed time, and the vertical axis represents the temperature in the cooking chamber. As shown in FIG. 3, since the heating temperature rises quickly in the preheating method according to this embodiment, ideal cooking heating in which only the surface is baked at once and the inside is gradually heated is possible. Moreover, the flow of hot air directly blows evenly on the object to be cooked and is heated uniformly, so that the object to be cooked is not unevenly burned and can be uniformly baked deliciously.

  In this embodiment, besides the temperature rise shown in FIG. 3, as described above, the preheating control means controls the preheating time and the input applied to the heating means so as to be appropriate for the food to be cooked. It is possible to raise the temperature.

  In addition, as shown in FIG. 4, the cooking chamber 5 is provided with the temperature sensor 14, so that cooking is performed in conjunction with the heating control device by a temperature control means (not shown) according to the output from the temperature sensor 14. Since the temperature in the chamber 5 can be arbitrarily controlled, it is possible to cope with various cooking. In the present embodiment, the ambient temperature of the preheating chamber 4 can be raised from room temperature to, for example, 350 ° C. depending on the power and time applied to the heating means 9. Since baking is generally sufficient at 350 ° C., it is set as a controllable range in the present embodiment, but it can be further increased if necessary. Although cooking sequences and control means are not shown, automatic cooking is also possible. The temperature can be controlled even if the temperature sensor 14 is located in the preheating chamber 4.

  In addition, since it is sufficient if the cooking temperature is 350 ° C, cooking can be performed below the ignition point temperature of the oil to be cooked by controlling the circulating air temperature to 350 ° C or lower. It can prevent and can realize safe cooking utensils.

  In addition, since the change in the temperature rise in the cooking chamber 5 can be adjusted by making it possible to adjust the amount of air blown by the air blowing means 10, the amount of heat received by the surface of the object to be cooked can be changed, and the object to be cooked can be changed. It is possible to adjust the temperature change to the heating state according to the temperature, and it is possible to finely adjust the finish of the cooked food. In addition, as shown in FIG. 5, the partition wall 15 between the cooking chamber 5 and the preheating chamber 4 is insulated from both chambers with a highly heat insulating material, thereby increasing the efficiency of the preheating chamber 4 during preheating and reducing power consumption. Since the preheating time is shortened, the cooking time can be shortened.

(Embodiment 2)
6 and 7 are side sectional views of a heating cooker according to one embodiment corresponding to the inventions according to claims 7 and 8. A difference from the first embodiment is that a baffle plate 16 as shown in FIG. 6 is installed in the heated air outlet 7 from the preheating chamber 4 to the cooking chamber 5. The effect of the second embodiment will be described. When the preheating chamber 4 is preheated by the heating means 9, although the heated air is a small amount on the cooking chamber 4 side where the temperature is low, natural convection occurs and the efficiency of preheating is reduced. By providing the baffle plate 16 in the heated air outlet 7, natural convection can be made difficult to occur, and the preheating efficiency is increased.

In addition, while providing the baffle 17 which provided many through-holes from the heating air blowing port 7 to the door 12 direction of the cooking chamber 5 as shown in FIG. 7, while having the same effect as the baffle plate 16 mentioned above. There is also a rectifying effect of the flowing heated air, and it becomes possible to heat the object 3 to be cooked more uniformly, and the heated air blows evenly against the object 3 to be cooked and is heated uniformly. Therefore, the cooked object cannot be unevenly cooked and can be baked more uniformly and deliciously.

(Embodiment 3)
8 and 9 are side sectional views of a heating cooker according to an embodiment corresponding to the invention according to claim 9. The third embodiment is different from the first embodiment in that a blocking plate 18 is installed as a blocking mechanism in the heated air outlet 7 from the preheating chamber 4 to the cooking chamber 5.

  Although the shielding plate 18 is not shown in detail, it has an opening / closing mechanism and can arbitrarily open and close the heated air outlet 7. Therefore, when the shielding plate 18 is opened as shown in FIG. As shown in FIG. 8, when the shut-off plate 18 is closed, the natural convection of heat can be completely prevented and the flow of heated air can be stopped instantaneously, so that the circulation of hot air can be stopped instantaneously. it can.

  Therefore, when the door 12 is opened in conjunction with the loading / unloading door 12 of the object to be cooked 2, the air blowing port 7 is closed by the blocking plate 18 and the hot air is immediately stopped from blowing out of the cooking chamber 4. This has the effect of ensuring safety.

  The heating cooker of the present invention is configured so that the preheating chamber and the cooking chamber are separably coupled and can be cooked in the cooking chamber by the heated air generated in the preheating chamber, regardless of whether it is for home use or for professional use. There is also a possibility of using it for cooking equipment other than grilled cooking such as steaming or cooking.

Side sectional view of the heating cooker in Embodiment 1 of the present invention. Side sectional view which shows the state at the time of ventilation of the heating cooker Curve diagram comparing the rise in heating temperature between the cooking device and the conventional cooking device Side sectional view of a heating cooker according to another aspect of the first embodiment Side sectional view of the heating cooker of still another aspect in the first embodiment Side sectional view of the heating cooker in Embodiment 2 of the present invention. Side sectional view of a heating cooker of another aspect in the second embodiment Side sectional view at the time of closing of the shielding plate of the heating cooker in Embodiment 3 of the present invention Side sectional view of the heat cooker when the barrier plate is opened Side sectional view of a conventional cooking device

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Heating cooker 2 To-be-cooked object 3 To-be-cooked object mounting tool 4 Cooking room 5 Preheating room 6 Barrier wall 7 Heating air outlet 8 Cooking air outlet 9 Heating means 10 Blower means 11 Juice tray 12 Door 13 Exhaust tube 14 Temperature Sensor 15 Partition wall 16 Baffle plate 17 Rectifier 18 Blocking plate

Claims (9)

A cooking chamber for storing a cooking object placing tool for placing the cooking object, and a saucer for receiving a broth such as oil generated from the cooking object and falling below the cooking object placing tool, The cooking chamber and the preheating chamber are detachably coupled to each other, and the cooking chamber and the preheating chamber are connected to the cooking object placing tool. A heated air outlet that is located above and blows heated air in the preheating chamber into the cooking chamber, and a cooking air outlet that is located below the cooking object placing tool and discharges the cooking air in the cooking chamber into the preheating chamber. A cooking device characterized by a structure that communicates with the mouth. The cooking device according to claim 1, further comprising preheating control means capable of arbitrarily setting the heating time of the heating means in the preheating chamber. The cooking device according to claim 1 or 2, further comprising a temperature control means for providing a temperature sensor in the cooking chamber or the preheating chamber and arbitrarily setting a temperature in the cooking chamber by the temperature sensor. The cooking device according to any one of claims 1 to 3, further comprising safety control means for controlling to a predetermined temperature at which the broth of the soup pan in the cooking chamber does not ignite. The cooking device according to any one of claims 1 to 4, further comprising an air volume varying means for varying an air volume of the air blowing means in the preheating chamber. The cooking device according to any one of claims 1 to 5, wherein a partition wall that partitions the cooking chamber and the preheating chamber is formed of a heat insulating member. The cooking device according to any one of claims 1 to 6, wherein a baffle plate is provided at a heating air outlet for blowing heated air in the preheating chamber into the cooking chamber. For blowing heated air evenly to the cooking object at a position in the cooking chamber between the heated air blowing outlet for blowing the heated air in the preheating chamber to the cooking room and the cooking object placed on the cooking object placing tool. The cooking device according to any one of claims 1 to 7, wherein a rectifying body provided with a plurality of through holes is provided. 9. The heating air outlet for blowing heated air in the preheating chamber into the cooking chamber is provided with a shut-off mechanism capable of arbitrarily changing the degree of opening and closing of the heated air outlet. The cooking device described in 2.

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