JP2005077019A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a simple heating cooker with good heat efficiency by efficiently heating steam and filling a heating chamber with the steam. <P>SOLUTION: This cooker comprises upper and lower heating means 14, a deep heating means 15, a flow generating means 16, a steam generating means 17, a first detection means 26, a blow-out direction variable means 28, and a control means 30. The steam generating means 17 and the blow-out direction variable means 28 are controlled to improve heat efficiency. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a heating cooker that performs grilling and the like.

  Conventionally, this kind of cooking device cooks a heated object stored in a heating chamber by a heating means. As the heating means, a microwave, a heater, hot air, steam or the like is used.

  As a cooking device that uses hot air and steam at the same time, a steam convection oven is the mainstream, and various methods are used for generating steam. Air heating means for blowing hot air into the heating chamber, heating the dripped water as steam to supply the hot air and steam into the heating chamber at the same time, or spraying water into the preheated heating chamber in the form of a mist and heating Some of them are vaporized with indoor air (for example, see Patent Document 1).

6 and 7 show a conventional cooking device described in the above publication. Heating chamber 2 of heating cooker main body 1 (hereinafter referred to as main body 1), heating air supply unit 3 for supplying heating air to heating chamber 2, and a rectifying mechanism member for adjusting the flow of heating air in heating chamber 2 4 and a pump mechanism (not shown) that feeds mist-like water into the heating chamber 2. The pump mechanism section supplies mist-like water into the heating chamber 2, and a plurality of mist-like water from the discharge port 5 is disposed above the sheathed heater 7 arranged in a ring shape at the outer peripheral position of the sirocco fan 6. It is blowing out. The mist-like water is evaporated by the heat of the sheathed heater 7 to become steam, and is blown off in the centrifugal direction of the sirocco fan 6 together with hot air generated by the sirocco fan 6 and supplied to the heating chamber 2. When the cooking object is heated, the completion time of the cooking object is adjusted by changing the supply time of steam to the hot air.
JP 2002-327922 A (3rd page, FIGS. 1 and 2)

  However, in the above-described conventional configuration, water is sprayed into the preheated heating chamber in the form of a mist and warmed together with air by the sheathed heater 7 to evaporate. Therefore, it is difficult to increase the amount of steam due to poor water evaporation efficiency. . Moreover, since the heating efficiency of the air for generating the hot air blown out to the heating chamber is reduced while the steam is generated, the power consumption is not increased in order to keep the heating chamber 2 at a high temperature. There are issues such as unavoidable.

  This invention solves the said conventional subject, and it aims at providing a simple and efficient heating cooker which heats a steam efficiently and fills a heating chamber.

  In order to solve the conventional problems, a heating cooker according to the present invention includes a heating chamber for storing an object to be heated, heating means for heating the object to be heated and air in the heating chamber, and the heating chamber. Steam generating means for generating steam to be supplied to the steam, steam outlets for blowing the steam into the heating chamber, air flow generating means for creating a flow of air and steam in the heating chamber, air in the heating chamber, A discharge port for discharging steam, first detection means for detecting the temperature of the heating chamber, control means for controlling the heating means, the steam generation means, and the airflow generation means; The outlet is configured to blow steam to the high-temperature portion in the heating chamber, and the steam temperature is increased by blowing the steam to the high-temperature portion, whereby the object to be heated can be cooked efficiently and quickly. This high-temperature steam has a heat of vaporization of about 540 calories because water is a gas. This is what gives the food the same 540 calories as the heat of condensation when returning to the original water when it hits the food, and applying heat to many hot steam molecules on the food gives the heat to cook. is there. The flow of hot air or high-temperature steam blows directly and uniformly on the food, and it is heated uniformly and efficiently transfers heat. Therefore, the cooked product cannot be unevenly burned and can be baked more uniformly and deliciously. In addition, the cooking time can be shortened because much condensation heat can be applied. At the same time, drying is prevented by condensation at an early stage, resulting in a juicy finish.

  As described above, according to the cooking device of the present invention, the steam temperature can be variably controlled, whereby the steam temperature can be efficiently increased and the object to be heated can be cooked.

  The invention according to claim 1 is a heating chamber for storing an object to be heated, a heating means for heating the object to be heated and air in the heating chamber, and steam generation for generating steam to be supplied into the heating chamber. Means, a steam outlet for blowing the steam into the heating chamber, an airflow generating means for creating a flow of air and steam in the heating chamber, and an outlet for discharging air and steam in the heating chamber A first detection means for detecting the temperature of the heating chamber; and a control means for controlling the heating means, the steam generation means, and the airflow generation means, wherein the steam outlet is a high-temperature part in the heating chamber. The steam temperature is 120 ° C or higher by blowing the steam to the high temperature part, and this high temperature steam is about 540 calories because water is a gas. With vaporization heat This is what gives the food the same 540 calories as the heat of condensation when it returns to the original water when it hits the food, and promotes cooking by applying a lot of high temperature steam molecules to the food to give the heat of condensation, The object to be heated can be cooked efficiently and speedily, and heated with high-temperature steam filled in the cabinet, so that uniform heating can be achieved without unevenness compared to heating with a heater or the like.

  In the invention described in claim 2, in particular, the steam outlet according to claim 1 can change the direction in which the steam is introduced by adding the function of changing the direction of the steam blown into the heating chamber. It is possible to heat a dispersed object to be heated and a heated object having a large area evenly.

  In the invention according to claim 3, in particular, the steam outlet according to claim 1 is configured to blow steam to a position where the heating means is disposed in the heating chamber, so that steam is efficiently collected. Can be heated.

  In the invention according to claim 4, in particular, the steam outlet according to claim 1 is configured to blow out steam so as to be mixed into the airflow generated from the airflow generating means, so that the steam is uniformly distributed. Can be applied to an object to be heated.

  According to a fifth aspect of the present invention, in particular, the control means according to the first aspect controls the amount of steam generated from the steam generation means based on the signal of the first detection means, so that the steam or heating chamber is controlled. Temperature drop can be prevented.

  In the invention of claim 6, in particular, the discharge port of claim 1 is arranged separately from the blowout port, and the blown out steam is not immediately discharged, so that the heating chamber is filled with steam. Can be cooked.

  The invention according to claim 7 is a heating chamber for storing an object to be heated, heating means for heating the air in the heating chamber and the object to be heated, and steam generating means for generating steam to be supplied into the heating chamber. A steam outlet for blowing the steam into the heating chamber, an airflow generating means for creating a flow of air and steam in the heating chamber, and a discharge port for discharging the air and steam in the heating chamber, Based on the first detection means for detecting the temperature of the heating chamber, the second detection means for detecting the amount of steam in the heating chamber, the signals of the first detection means and the second detection means, By including a control unit that controls the heating unit, the steam generation unit, and the airflow generation unit, it is possible to select a heating condition according to the object to be heated.

  According to an eighth aspect of the invention, in particular, the control means according to the seventh aspect controls the pressure in the heating chamber by controlling the amount of steam generated from the steam generation means based on the signal of the second detection means. Can be kept constant.

  The invention described in claim 9 is particularly characterized in that the discharge port according to any one of claims 1 to 7 has a discharge port opening / closing means that opens to discharge air and steam in the heating chamber when the pressure in the heating chamber increases. Thus, the pressure in the heating chamber can be kept constant.

  Embodiments of the present invention will be described below with reference to the drawings.

(Example 1)
1 is a cross-sectional view of a heating cooker in Embodiment 1 of the present invention, FIG. 2 is a side cross-sectional view, FIG. 3 is a partial enlarged view of the main part of the present invention, FIG. 4 is a control block diagram of the main part of the present invention, FIG. 5 is a schematic view showing the appearance of the cooking device of the present invention. 1-5, 11 is a main body of the heating cooker of this invention, 12 is a heating chamber which accommodates to-be-heated material. A door 13 is disposed in the heating chamber 12. 14a and 14b are upper and lower heating means corresponding to the heating means of the present invention constituted by flat heaters provided on the upper wall surface and the lower wall surface of the heating chamber 12, respectively, and 15a and 15b are respectively provided above and below the rear wall surface of the heating chamber 12. It is a back heating means corresponding to the heating means of the present invention constituted by a pipe heater, for example, a miraclon heater. A pair of heating means 14a and 14b are disposed on the upper and lower portions of the heating chamber 12 in order to prevent uneven heating on the upper and lower portions of the heating chamber 12, respectively. In the present embodiment, the upper and lower heating means 14 and the back heating means 15 are paired, but this is not restrictive. If the heating chamber 12 has sufficient heating capability, the upper and lower heating means 14 and the back heating means 15 are not necessarily provided side by side. Reference numeral 16 denotes an air flow generating means for generating an air flow in the heating chamber 12.

  The upper and lower heating means 14 a and 14 b heat the air in the heating chamber 12 and the object to be heated by radiant heat from the wall surface through the wall surface of the heating chamber 12. The back heating means 15a and 15b heat the radiant heat from the wall surface through the wall surface of the heating chamber 12 and the air circulated by the airflow generation means 16 to increase the temperature in the heating chamber 12 or heat the object to be heated.

  Reference numeral 17 denotes steam generating means for generating steam to be introduced into the heating chamber 12, and includes water storage means 18, water supply means 19, water heating means 20 for heating water supplied from the water supply means 19, and water heating means. And a pipe 21 through which the vapor evaporated at 20 passes. The steam generated from the steam generating means 17 is blown out from the steam outlet 22 into the heating chamber 12. Reference numerals 231, 232, 233, 234, 235, and 236 are gas outlets for blowing the gas sucked from the heating chamber 12 to the heating chamber 12 by the airflow generation means 16. For convenience, the gas outlet 23 will be hereinafter described in the present embodiment.

  Reference numeral 24 denotes a discharge port for discharging air or steam from the heating chamber 12 to the outside. The discharge port 24 is provided with a discharge port opening / closing means 25 that opens and closes so as to discharge the gas containing the vapor in the heating chamber 12 when the internal pressure of the heating chamber 12 rises. The discharge port 24 is disposed away from the steam outlet 22. If the discharge port 24 is disposed close to the steam outlet 22, the steam is discharged from the discharge port 24 before the heating chamber 12 is filled with steam, so that the heating efficiency is lowered. In this embodiment, the steam outlet 22 is disposed below the wall surface facing the wall surface on which the discharge port 24 is disposed. 26 is a first detection means for detecting the temperature in the heating chamber 12, and 27 is a steam temperature detection means for detecting the steam temperature of the steam outlet 22. 28 is a blow direction changing means which is provided at the steam blow outlet 22 and can change the direction of the steam blown into the heating chamber 12. Reference numeral 29 denotes second detection means for measuring the internal pressure of the heating chamber 12. 30 is a control means for controlling the vertical heating means 14, the back heating means 15, the airflow generating means 16, and the steam generating means 17 based on signals from the first detecting means 26, the steam temperature detecting means 27, and the second detecting means 29. It is. Reference numeral 31 denotes a storage means for temporarily or permanently storing input information from the cooking process and the operation unit 32. Reference numeral 32 denotes an operation unit of the heating cooker provided on the door 13, and a display unit 33 and a plurality of operation keys 34 are provided. However, the operation unit 32 is not necessarily disposed on the door 13.

  Next, the operation of the cooking device having the above configuration will be described.

  When cooking the object to be heated, the user determines the heating conditions and inputs the cooking process, the heating time, the heating temperature, and the like from the operation keys 34 of the operation unit 32. Next, a heating start signal is sent to the control means 30. When “cancel heating” is selected prior to the heating start signal, the control means 30 returns the storage means 31 to the initial setting. When the heating condition is input, the control unit 30 stores the input cooking process, heating time, and temperature information in the storage unit 31.

  Next, the control means 30 determines the presence or absence of the preheating process of the heating chamber 12. The presence or absence of preheating may be selected and determined by the user, or the control means 30 may be selected and determined by an automatic cooking process stored in the storage means 31 in advance.

  When it is determined that there is preheating, the control means 30 energizes the vertical heating means 14 and the back heating means 15 until the heating chamber 12 reaches the set temperature. When the detection signal of the first detection means 26 is sent to the control means 30 and the control means 30 determines that the temperature of the heating chamber 12 has reached the set temperature, the control means 30 uses that the set temperature has been reached. Inform the person. Any method such as a buzzer, a lamp, or a display on the display unit 33 may be used for the notification.

  When the user places the object to be heated in the heating chamber 12 and closes the door, and again transmits a heating start signal to the control means 30, the control means 30 includes the up-and-down heating means 14, the back heating means 15, and the airflow generation means 16. Then, the respective operations of the steam generating means 17 and the outlet opening / closing means 25 are started, and the operations are controlled based on the respective signals of the first detecting means 26, the steam temperature detecting means 27, and the second detecting means 29. The airflow generation means 16 and the steam generation means 17 may be continuously operated during preheating. The control means 30 starts to measure the cooking time after receiving the heating start signal again, and proceeds to the cooking process.

  On the other hand, if it is determined that there is no preheating, the user stores the object to be heated in the heating chamber 12 and closes the door. When the user inputs a cooking process, heating time, temperature, or the like from the operation key 34 of the operation unit 32, the control is performed. The means 30 starts the respective operations of the vertical heating means 14, the back heating means 15, the airflow generating means 16, the steam generating means 17, and the outlet opening / closing means 25. The first detecting means 26, the steam temperature detecting means 27, the first The operation is controlled based on the respective signals of the second detection means 29. When the temperature of the heating chamber 12 reaches the set temperature, the control means 30 starts measuring the cooking time and proceeds to the cooking process.

  If it transfers to a cooking process, the to-be-heated material accommodated in the heating chamber 12 will be heated by the up-and-down heating means 14, the back heating means 15, and input steam. Steam condenses on the surface of the object to be heated at a temperature lower than its own temperature, and has the property of giving condensation heat to the object to be heated. Since the heat of condensation is greater than the heat of conduction from the air, the temperature of the object to be heated increases. The input steam may be saturated steam, or superheated steam having a temperature of 100 ° C. or higher at normal pressure can be used. When the set heating temperature is high, the control means 30 increases the inputs of the vertical heating means 14 and the back heating means 15.

  Next, the steam supplied during preheating and heating will be briefly described.

  When supplying steam at the time of preheating, the upper and lower heating means 14 and the back heating means 15 are energized while continuously supplying a small amount of steam, or after a certain period of preheating or after the heating chamber 12 reaches a predetermined temperature. Select the method. In this embodiment, the input steam temperature is about 100 ° C. In the initial stage of the cooking process, it is preferable that the amount of steam is large in order to give much heat of condensation to the object to be heated. In the middle of the cooking process, the input steam amount is reduced from the beginning of the cooking process after a certain time has elapsed or when the heated object reaches a certain temperature or higher. In the later stage of the cooking process, if the object to be heated is to be darkly burnt, the steaming is stopped, or steam equal to or less than the charging amount in the middle of the cooking process is introduced. On the other hand, when a light burnt color is applied, the amount of steam reduction is reduced.

  When increasing the amount of steam, the water supply means 19 is controlled to increase the water supply quantity, and the drive power of the water heating means 20 is increased. On the other hand, when the amount of steam is decreased, it can be controlled by reducing the amount of water supplied by the water supply means 19 or by reducing the drive power of the water heating means 20.

  When the control means 30 determines that the temperature in the heating chamber 12 is low (for example, 150 to 200 ° C.) by the signal of the first detection means 26, the control means 30 controls the steam generation means 17 to generate per unit time. Decrease the amount of steam. On the other hand, when the temperature in the heating chamber 12 is determined to be high, the amount of steam generated per unit time is increased. When the amount of steam to be added is larger than the amount that can be evaporated in the heating chamber 12 at the predetermined temperature, the temperature of the heating chamber 12 is lowered to reduce the radiant heat or the temperature of the steam is low. Heating efficiency is degraded.

  Next, an example of a method for introducing steam will be briefly described with reference to FIG.

  The blowing direction changing means 28 is configured to be able to change the blowing direction of the steam vertically and horizontally. When steam is introduced into the heating chamber 12, the blowing direction variable means 28 is controlled so as to blow out to the high temperature portion of the heating chamber 12, for example, near the wall surface on which the vertical heating means 14 and the back heating means 15 are disposed. By blowing out the steam toward the high temperature part, the heat of the wall surface of the heating chamber 12 can be effectively given to the steam, and the steam temperature can be increased. When supplying a larger amount of steam to the object to be heated, the blowing direction variable means 28 is controlled so that the steam is discharged toward the vicinity of the placement position of the object to be heated.

  On the other hand, when the steam is blown out so as to be mixed into the airflow generated from the airflow generation means 16, an airflow due to the expansion of the steam can be applied to the airflow generation means 16, so the steam speed and the amount of steam reaching the object to be heated. Can be increased efficiently.

  In grilled food cooking, when the steam condensing process is passed to the drying / firing process, moisture evaporates from the object to be heated. In order to promote drying and the generation of scorching on the surface, it is necessary to exchange a high-humidity air layer and a low-humidity air layer near the surface of the object to be heated. Control. Since the vicinity of the surface is low-humidity air, evaporation from the object to be heated can be accelerated.

  When the amount of evaporation from the input steam and the object to be heated increases, the air in the heating chamber 12 becomes high humidity and the internal pressure also increases. Since it becomes high-humidity air, the moisture evaporated from the object to be heated cannot be contained in the air in the heating chamber 12, and a phenomenon such as a decrease in evaporation rate occurs. Moreover, when the pressure is increased, the finished product after heating of the object to be heated may not be preferable. Therefore, high-humidity air is discharged from the heating chamber 12 in order to prevent an increase in pressure in the heating chamber 12 and to reduce the amount of steam. The second detection means 29 detects the internal pressure of the heating chamber 12 and sends the signal to the control means 30. If it is determined that the internal pressure of the heating chamber 12 has increased, the control means 30 controls the discharge port opening / closing means 25 disposed in the discharge port 24 to open outward. When the discharge port opening / closing means 25 is opened, the gas containing the steam in the heating chamber 12 is discharged to the outside, the pressure in the heating chamber 12 is kept at normal pressure, and the amount of steam can be controlled. The outlet opening / closing means 25 may be controlled by opening / closing operation from the operation unit 32.

  The control means 30 determines that the cooking process has ended when a predetermined time has elapsed from the heating start signal, and issues a heating end notification.

  In this example, when the steam was blown out near the high temperature part in the heating chamber 12 and when the change in the space temperature near the object to be heated was blown out into the space in the heating chamber 12, When the air was blown out, the time during which the space temperature in the vicinity of the object to be heated was high was longer.

  In addition, when steam is blown out so as to be mixed into the air flow generated from the air flow generating means 16, the amount of steam supplied to the heated object is increased as compared with the case where steam is blown out without being mixed into the air flow. The temperature of the object has risen faster.

  By using the steam blowing method as described above, the heating efficiency of the object to be heated could be increased.

  As the heating means, in addition to the vertical heating means 14 and the back heating means 15, high frequency, electromagnetic induction, or the like can be used in combination.

  Although not shown in the present embodiment, it is also possible to use a material having a heat insulation effect as a constituent material in order to prevent heat from escaping to the outside of the heating chamber 12.

  In addition, in order to prevent injuries due to burns and the like of the user, door detection means for detecting the open state is provided so that the user cannot open and close the door 13 when the steam is supplied, and the steam is detected while the door 13 is open. The operation of the generating means 17 may be stopped.

Sectional drawing of the heating cooker in Example 1 of this invention Side surface sectional drawing of the heating cooker in Example 1 of this invention. The elements on larger scale of the principal part in Example 1 of this invention Control block diagram of essential parts in Embodiment 1 of the present invention External view of the heating cooker in Embodiment 1 of the present invention Configuration diagram of the main parts of a conventional cooking device External view of a conventional cooking device

Explanation of symbols

12 Heating chambers 14a, 15b Vertical heating means (heating means)
15a, 15b Back heating means (heating means)
DESCRIPTION OF SYMBOLS 16 Airflow generation means 17 Steam generation means 22 Steam blower outlet 24 Outlet 26 First detection means 28 Blowing direction variable means 29 Second detection means 30 Control means

Claims (9)

A heating chamber for storing an object to be heated; heating means for heating air or the object to be heated; steam generating means for generating steam to be supplied into the heating chamber; and Detecting the temperature of the heating chamber, the air flow generating means for creating a flow of air and steam in the heating chamber, the discharge port for discharging the air and steam in the heating chamber, and the temperature in the heating chamber Heat cooking comprising a first detection means, a heating means, a steam generation means, and a control means for controlling the airflow generation means, wherein the steam outlet is configured to blow steam to a high temperature portion in the heating chamber. vessel. The cooking device according to claim 1, wherein the steam outlet has a function of changing a direction of steam blown into the heating chamber. The cooking device according to claim 1, wherein the steam outlet is configured to blow steam to a position in the heating chamber where the heating means is disposed. The cooking device according to claim 1, wherein the steam outlet is configured to blow out steam so as to be mixed into the airflow generated from the airflow generating means. The cooking device according to claim 1, wherein the control means controls the amount of steam generated from the steam generating means based on a signal from the first detecting means. The cooking device according to claim 1, wherein the discharge port is disposed separately from the blowout port, and the blown out steam is not immediately discharged. A heating chamber for storing an object to be heated; heating means for heating air or the object to be heated; steam generating means for generating steam to be supplied into the heating chamber; and Detecting the temperature of the heating chamber, the air flow generating means for creating a flow of air and steam in the heating chamber, the discharge port for discharging the air and steam in the heating chamber, and the temperature in the heating chamber First detection means, second detection means for detecting the amount of steam in the heating chamber, the heating means, the steam generation means, and the second detection means based on signals from the first detection means and the second detection means A cooking device provided with control means for controlling the airflow generation means. The cooking device according to claim 7, wherein the control means controls the amount of steam generated from the steam generating means based on a signal from the second detecting means. The cooking device according to any one of claims 1 to 7, wherein the discharge port has discharge port opening / closing means that opens to discharge air and steam in the heating chamber when the pressure in the heating chamber increases.

Images