JP2006071282A - High-frequency heating apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a high-frequency heating apparatus capable of performing fine humidity regulation allowing electric wave cooking at a moderate humidity to various cookings by speedily evaporating the vapor required for cooking with an evaporator to reduce the cooking loss time. <P>SOLUTION: The high-frequency heating apparatus comprises a high-frequency generating means 23 for radiating electric wave to a heating chamber 21 and an evaporator 85 for generating vapor. The evaporator 85 has an evaporating section 28 for evaporating water, and the water is supplied from a water supply section 27 to the evaporating section 28 and is evaporated. The water supply section 27 is connected with water reservoir 31 via a solenoid valve 30 for controlling the water supply, and water is supplied to the water supply section 27. A wall surface of the heating chamber 21 is provided with a humidity sensor 36 for measuring the humidity in the heating chamber 21. Humidity information measured by the humidity sensor 36 is sent to a control circuit 40, and is compared by the control circuit 40. Based on the result, the solenoid valve 30 is opened and closed to control the humidity in the heating chamber 21. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a high-frequency heating apparatus that heats an object to be heated with high frequency and steam.

  Conventionally, the following are related to a high-frequency heating apparatus that heats an object to be heated with this type of high-frequency and steam.

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

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

  However, in such a configuration, what is performed in a high humidity atmosphere by high-frequency heating of food, for example, humidification similar to steam cooking, or humidification performed to prevent overheating or dehydration of food accompanying high-frequency heating For example, it has been difficult to finish foods reasonably and stably because it has not been equipped with a moisturizing function that can control the degree of moisture retention of foods in response to changes in food heating by high-frequency heating. there were. In addition, the generation of excessive steam caused the food to become sticky, and the walls of the heating chamber dewed and became submerged.

  First, in the conventional example shown in FIG. 15, since the food is put in a container and humidified and heated, the steam is suitable for steaming dishes such as steaming too much in the container, but in the case of normal food including thawing, The surface of the surface became sticky with excess moisture and was not suitable. Furthermore, it takes time until the steam is discharged from the water stored in the container, and in some cases, it is necessary to prepare in advance such as raising the temperature of the water before heating the food.

Further, in the conventional example shown in FIG. 16, the steam is not too much around the food as in the example of FIG. 15, but the water accumulated in the water reservoir is heated by a heater or the like to raise the temperature and evaporate. It takes time until the steam is discharged, and once the steam starts to be discharged, the steam continues to be discharged until the temperature of the water reservoir drops even if the heater is turned off, which makes it difficult to control the humidity of the heating chamber. Furthermore, because the tank is heated by a heater to heat the water, the water in the tank evaporates and concentrates, and so-called scales such as calcium and magnesium are deposited in the water and adhere to the inner wall of the heater and tank and settle in the tank. Come on. For this reason, the thermal efficiency of evaporation has decreased and the tank has to be frequently cleaned.

  Further, in the conventional example shown in FIG. 17, if the water absorbing material is appropriately moistened, the steam is generated faster than the examples of FIG. 15 and FIG. It is not possible to make moderate humidity. Further, the water of the water absorbing material is reduced by evaporation as cooking proceeds, and the amount of water of the water absorbing material changes. As a result, since the heating of the food by the radio wave is affected by the change in the remaining amount of water of the water absorbing material, the balance between the high frequency heating and the steam heating becomes unstable, and the cooking result becomes unstable.

  The present invention solves the above-mentioned conventional problems, and the high-frequency cooking that can evaporate the steam necessary for cooking quickly with an evaporation device to reduce cooking loss time and perform radio wave cooking at moderate humidity for various cooking. The purpose is to provide a heating device.

In order to solve the conventional problems, a high-frequency heating device of the present invention includes a heating chamber for heating an object to be heated, high-frequency generating means for radiating radio waves to the heating chamber, and water for supplying steam to the heating chamber. An evaporator provided with a heating means for evaporating, a circulation fan for circulating the steam in the heating chamber, and a control unit,
The circulation fan is provided on the rear surface of the heating chamber, and is provided with an evaporator that generates steam below the circulation fan. The steam generated by the evaporator is sucked from the center of the circulation fan, and then the heating is performed. It was set as the structure which blows off indoors and heats and circulates the air containing the vapor | steam in a heating chamber.

  This stabilizes the humidified state of the food and suppresses the generation of unnecessary steam, thereby reducing the number of times the water in the reservoir is changed and preventing dew drops in the heating chamber. By reheating and circulating the steam generated in the heating chamber, it is possible to maintain the heating effect of the steam on the food and suppress the generation of excessive steam.

  The high-frequency heating device of the present invention can quickly evaporate steam necessary for cooking with an evaporator to reduce cooking loss time, maintain the heating effect of steam on food, and suppress generation of excessive steam.

  A first aspect of the invention is a heating chamber for heating an object to be heated, high-frequency generating means for irradiating the heating chamber with radio waves, and an evaporator provided with heating means for evaporating water for supplying steam to the heating chamber; A circulation fan that circulates the steam in the heating chamber; and a controller; the circulation fan is provided on a rear surface of the heating chamber, and an evaporation device that generates steam is provided below the circulation fan. The generated steam is sucked from the center of the circulation fan, then blown out into the heating chamber, and the air containing the steam in the heating chamber is heated and circulated so that the steam in the heating chamber is circulated and the humidity in the heating chamber is uniform. Therefore, not only the cooking finish is uniform, but also the local high-humidity parts in the heating chamber when there is no circulation fan, for example, the dew drops in the parts that are likely to be dewed, such as the steam outlet of the heating chamber, are reduced. The heating chamber is an easy-to-use high-frequency heating apparatus can be clean.

In addition, since the air containing the steam in the heating chamber is heated and circulated, the steam that has lost its heat energy can be reheated and applied to the food. Dew droplets start when the heat energy is lost by touching and the temperature of the steam is lowered, but if it is noticeable by cooking, a circulation fan and a circulation fan heater are provided in the heating chamber, and the steam in the heating chamber is included. By heating and circulating the air, it is possible to heat and reuse the steam whose heat energy has been lost, so there is no need to newly generate steam for that purpose. This is effective for stabilizing the humidified state of the food. Moreover, since generation | occurrence | production of an unnecessary vapor | steam is also suppressed, it also reduces the frequency | count of replacement | exchange of the water of a water reservoir, and also prevents the dew drop in a heating chamber. By reheating and circulating the steam generated in the heating chamber, it is possible to maintain the heating effect of the steam on the food and suppress the generation of excessive steam.

  In the second invention, in particular, in the first invention, the opening for blowing the circulating air into the heating chamber is provided on the side surface of the heating chamber, so that the steam is distributed to the food from the side surface of each shelf, and a large amount of cooking is also performed. Because it can be heated with uniform steam, a shelf for placing food in the heating chamber is provided and a large amount of cooking is performed.For example, if the steam outlet to the heating chamber is the upper or lower surface of the heating chamber, There is a case where steam is blocked by the shelf to be placed and does not reach the food, but a circulation fan is provided in the heating chamber so that the steam in the heating chamber is circulated, and a blowout opening of the circulating air into the heating chamber is provided in the heating chamber. By providing it on the side surface of the shelf, steam is distributed to the food from the side surface of each shelf, and a large amount of cooking can be performed by heating the steam together with radio waves with uniform steam. In addition, there is no need to devise steaming up and down from each shelf, such as opening a hole in the heated object mounting table on which food is placed, and ordinary heated object mounting tables can be used. It can be received on the shelf to be heated.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

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

With this configuration, when the high frequency heating apparatus starts, a radio wave is oscillated from the magnetron 23 and irradiated into the heating chamber 21 to heat the food 25 at high frequency. On the other hand, the heater 29 of the evaporator 85 is also energized to heat the evaporator 28. When the evaporation unit 28 reaches a sufficient temperature, the electromagnetic valve 30 is opened, water is supplied to the water supply unit 27, and water falls to the evaporation unit 28. The temperature of the evaporation unit 28 is sufficiently raised, and the water that has fallen on the evaporation unit 28 evaporates quickly. The vapor evaporated in the evaporator 85 is sequentially pushed out of the evaporator 85 and flows into the heating chamber 21 to increase the humidity of the heating chamber 21 and humidify the food 25. The humidity of the heating chamber 21 is simultaneously measured by the humidity sensor 36 through the opening 35 on the side wall of the heating chamber. The humidity sensor 36 is connected to the control circuit 40 of FIG. 2, and the control circuit 40 intermittently connects the relay 38 connected in series with the electromagnetic valve 30 in response to the value measured by the humidity sensor 36 from the water supply unit 27. If the water which comes out is controlled and the water of the water supply part 27 is stopped, generation | occurrence | production of a vapor | steam will stop and the humidity of the heating chamber 21 will fall. To increase the humidity, the electromagnetic valve 30 may be opened. Since the heater 29 of the evaporation unit 28 is also controlled by the relay circuit 37 connected in series by the control circuit 40, the temperature of the evaporation unit can be controlled, so that the evaporation speed of the vapor and the temperature of the vapor can be controlled. Since the water reservoir 31 and the tube 76 of the piping do not have a heating portion, the scale does not accumulate due to the heating of the water, so that the removal of the scale is unnecessary and it is hygienic. Therefore, the high-frequency heating device can be started to quickly generate steam and send it to the heating chamber 21 and the humidity of the heating chamber 21 can be arbitrarily set and controlled. It can be used for cooking.

  That is, the evaporation device has means for heating the evaporation portion, heats the evaporation portion, pours water from the water absorption portion having a control function on the evaporation surface where the temperature has risen, and quickly evaporates. Since the measurement is performed by the measurement unit and the measurement result is fed back to the control unit of the water supply unit to control the evaporation amount, the humidity of the heating chamber can be controlled.

  In addition, since water on the evaporation surface is controlled, steam necessary for cooking can be generated when necessary, so that it is possible to meticulously cope with an ideal cooking process of food heating combined with high-frequency heating. Moreover, the generated steam temperature can be raised to 100 ° C. or more by further heating the steam by raising the temperature of the heating means in the evaporation portion.

  In addition, the water stored in the water reservoir is supplied by flowing down to the evaporation section by gravity through a pipe such as a tube. The reservoir and piping tubes do not have a heating part, so there is no need to use metal, and it is only necessary to use inexpensive, low heat-resistant resin materials, and there is no accumulation of water scale due to water heating. is there.

  In addition, since it is not necessary to raise the temperature of the control means such as an on-off valve for controlling the water in the water supply section of the evaporator, a commercially available and inexpensive one with low heat resistance can be used. The heat generating part for producing steam is only the steam generating part, and it is controlled so that the temperature does not rise more than necessary, and other water reservoirs and water supply parts do not have heat generating parts, so there is little heat loss. The other components of the high-frequency heating device do not have unnecessary temperature effects due to their exhaust heat.

  In this way, unlike the conventional method of boiling water stored in a container, steam is poured into the heated evaporation surface to quickly evaporate. There is little loss time.

  Moreover, since the steam produced by the evaporator can be generated when needed, it is possible to perform fine-wave cooking with moderate humidity for various cooking. In addition, since there is no waste of steam, there is little replenishment of water.

  In addition, a water reservoir that stores water is hygienic because it does not need to be heated and does not require the use of metal, is a resin molded product, is inexpensive, and does not accumulate scales due to water heating.

  In addition, since the water passage and the evaporation part are separated, there is no need to increase the temperature of the water passage, so the pipe connecting the reservoir and the water supply part can be made flexible with a tube such as resin, There is no worry about the accumulation of scale.

  In addition, control means such as an on-off valve for controlling the water in the water supply section does not need to increase the temperature, so that it can be low in heat resistance and can be commercially available at low cost. Moreover, since there is no worry about water scale, a simple design with high reliability can be achieved.

  In addition, the heat generating part for producing steam is only the steam generating part, and it is controlled so that the temperature does not rise more than necessary, and other reservoirs, water supply parts, etc. have no heat generating part, so heat loss There is little, and it does not give the influence of the unnecessary temperature by those exhaust heat to other parts of a high frequency heating device.

Moreover, since the heat capacity of the evaporator can be made smaller than that of the conventional apparatus and only the necessary steam is evaporated by supplying water from the water supply section to the evaporation section, the generation of steam can be stopped in a short time, so the time response of the steam generation is improved. It is possible to control the steam well and finely.

  Further, the temperature of the steam generated in the evaporator can be increased to 100 ° C. or more by further heating the steam if the temperature of the heating means in the evaporation portion is raised, and the food can be cooked more effectively. In addition, when the temperature of the heating chamber of the high-frequency heating device is low and the wall surface of the heating chamber is easy to dew or when the humidity is apparently high due to low temperature, temporarily use steam with high temperature. The problem can be addressed.

(Embodiment 2)
Further, the circuit constants of the control circuit 40 are determined so that the humidity around the food 25 in the heating chamber 21 is around the saturated steam by the above-described functions of the humidity sensor 36, the control circuit 40, and the electromagnetic valve 30. With this configuration, the humidity around the food 25 is stably controlled before and after the saturated steam, so that the disadvantage of only the high-frequency heating is the squeezing and hardening due to the dehydration of the food, or the stickiness of the surface of the food 25 by the supersaturated steam and the heating chamber It is possible to prevent the 21 walls from being soaked with dew droplets, and to make delicious cooking with steam different from conventional steam cooking stably and easily.

(Embodiment 3)
Further, the humidity sensor 36 for measuring the humidity in the heating chamber 21 and the control circuit 40 are used, and the circuit constant of the control circuit 40 is determined to a value corresponding to the humidity required for cooking. The relay 39 shown in FIG. 2 is kept OFF so that the high-frequency heating does not start until the value is reached, and when it reaches, the relay 39 is turned on and the high-voltage transformer 43 is energized to activate the magnetron 23 and start high-frequency heating. Is done. With this configuration, it is possible to prevent high-frequency heating from starting in a state where the heating chamber 21 is not at the required humidity, and the heating finish of the food 25 can be prevented from being deteriorated, so that cooking can be completed in a short time such as heating a small amount of food. Failure to finish heating can be prevented.

(Embodiment 4)
In addition, the humidity sensor 36 for measuring the humidity in the heating chamber 21 and the control circuit 40 are used. When a certain value determined by the setting of the circuit constant of the control circuit 40 is not reached, a signal is output from the control circuit 40, the relay 37, the relay 38 and the relay 39 are turned off to heat the evaporator 28 and supply water to the evaporator 28. Is stopped, the power supply to the magnetron 23 is also stopped, and the display tube 41 displays that steam is not emitted, for example, “water supply”. With this configuration, when there is a failure such as clogging of the steam passage to the heating chamber 21, water does not come out from the water supply unit 27 of the evaporator 85, or a failure in which the humidity of the heating chamber 21 does not increase, the water supply unit 27 is reached. The function of the evaporator 85 is stopped and the result is notified, and the failure due to the protection of the evaporator 28 or insufficient humidification of the food 25 is prevented.

(Embodiment 5)
In addition, when the humidity sensor 36 for measuring the humidity in the heating chamber 21 and the control circuit 40 are used, the humidity in the heating chamber 21 is higher than the circuit constant corresponding to the target humidity of the control circuit 40. A humidification of the heating chamber 21 is stopped by outputting a signal from the control circuit 40, turning off the relay 38, closing the electromagnetic valve 30, and stopping water supply to the evaporation unit 28. When the humidity in the heating chamber 21 falls below the target humidity, the electromagnetic valve 30 is turned on to supply water to the evaporation unit 28 and supply steam to the heating chamber 21. With this configuration, only the necessary steam is evaporated in the evaporation section by intermittently supplying the water supply section. Therefore, the generation of the steam can be stopped in a short time, so that the steam generation has a good time response and can be finely controlled.

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

  With this configuration, the vapor generated in the evaporator 86 is sucked into the central portion of the circulation fan 51 and then pushed out by the rotation of the circulation fan 51 as described above, and enters the heating chamber 44 through the opening 47 of the heating chamber 44. The heating chamber 44 is humidified. Further, the air is sucked again by the circulation fan 51 through the opening 48 of the heating chamber 44 and circulates in the heating chamber 44 while containing the vapor from the evaporator 86. The evaporator 28 of the evaporator 86, its heater 29, the water supply unit 27, the water reservoir 31 and the electromagnetic valve 30 for supplying water to the water supply unit 27, and the operation and control thereof have been described with reference to FIGS. The description is omitted because it is the same as the object. Due to the function of the circulation fan 51, the steam in the heating chamber 44 can be circulated, and the humidity in the heating chamber 44 can be made more uniform. The cooking chamber is made uniform, and the local high-humidity portion in the heating chamber without the circulation fan 51, for example, the dew droplets in the portion that tends to dew, such as the steam outlet of the heating chamber 44, can be reduced and the heating chamber is clean. Makes it easier to use.

(Embodiment 7)
FIG. 5 is a cross-sectional view of a high-frequency heating device according to another embodiment of the present invention. A rail for the object to be heated is provided on the side of the heating chamber so that the high-frequency heating device shown in FIG. The other part is the same as that of FIG. 3 except for the opening of the wall surface of the heating chamber so that the air from the circulation fan spreads over the upper surface of the heated object mounting table, and the description thereof is omitted. As shown in FIG. 5, the heating chamber 89 is provided with the rails 55 of the heated object mounting table 90 on which the food 56 is placed on the side surface of the heating chamber 89 so that the food 56 can be cooked in multiple stages. The side wall surface of the heating chamber 89 facing the circulation fan 51 has an opening 92 for intake air to the circulation fan and an opening 91 for blowing air to the heating chamber 89, and these openings and the multistage heated object mounting table 90 are made of steam. A gap is appropriately taken so that the air containing the air circulates through the upper surface of each heated object mounting table 90.

  With such a configuration, steam can be distributed to the food from the side surface of each shelf, and a large amount of cooking can be performed using uniform steam and steam together with radio waves.

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

The steam generated in the evaporator 86 shown in FIG. 3 loses its heat energy by touching the food 49 or the wall surface of the heating chamber 44, and the steam whose temperature is excessively lowered becomes unnecessary for cooking. On the other hand, the air containing the steam in the heating chamber 44 is heated and circulated by the heater 54 shown in FIG. 6 so that the steam that has lost its heat energy is heated again and hits the food, so that the steam once generated can be reused. There is no need to newly generate steam for this purpose. As a result, excess water vapor does not accumulate in the heating chamber 44, so that the humidified state of the food 49 is stabilized. Moreover, since unnecessary generation of steam is suppressed, the number of times the water in the reservoir 31 is replaced is reduced, and dew drops in the heating chamber 44 are prevented.

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

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

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

  With such a configuration, when the humidity in the heating chamber 93 is too high with respect to the set value set by the control circuit 40 of FIG. 2, the air containing the steam in the heating chamber 93 is discharged by turning the exhaust fan 60 and is low. At that time, the exhaust fan 60 is stopped to stop discharging. This makes it possible to quickly reduce the humidity and temperature of the heating chamber 93 by intake / exhaust in the heating chamber 93, and quick humidification by the evaporation device 85 can improve the humidification, so that the variable response of the humidity of the heating chamber 93 is good. Therefore, it is possible to respond with good response when you want to change the humidity in the cooking process of food.

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

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

(Embodiment 12)
FIG. 9 is a cross-sectional view around a water reservoir and its water receiving portion in a high-frequency heating device according to another embodiment of the present invention. The water reservoir 64 shown in FIG. 9 is a thing which made the water reservoir demonstrated in FIG. 1 thru | or 3 removable from a high frequency heating apparatus. As shown in FIG. 9, the water reservoir 64 has a water supply cap 67, and the cap 67 has an opening 72 for discharging the water 65 of the water reservoir 64. The water reservoir 64 is used with the cap 67 facing downward, and the water coming out of the cap accumulates in the water receiver 63. The water 66 accumulated in the water receiver 63 is supplied to the evaporator through the tube 96 and the electromagnetic valve 30. The structure of the cap 67 and the water receiver 63 is such that the water 65 is discharged from the water reservoir 64 when the water surface of the water 66 of the water receiver 63 is lowered from the L surface of the cap 67, and can be higher than the L surface like the M surface. For example, since the discharge of the water 65 stops, the water 65 of the water reservoir 64 is sequentially discharged by setting the L surface. The cap 67 has means for stopping the discharge of the water 65 with the valve 71 when the water reservoir 64 is removed from the water receiver 63. The cap 67 includes a valve 71 and a spring 68. The water receiver 63 includes a pin 97 that pushes up the valve 71. If the water reservoir 64 is installed in the water receiver 63, the pin 97 pushes up the valve 71 of the cap 67. When the opening 72 is opened and the water reservoir 64 is removed from the water receiver 63, the valve 71 is pushed down by the spring 68 and the opening 72 is closed.

  With such a configuration, the water reservoir 64 is detachable, so water supply to the water reservoir 64 can be easily performed. Further, the water remaining in the water reservoir 64 after cooking can be easily discarded, the cleaning is easy, and the water used for the steam can be easily maintained cleanly.

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

  With such a configuration, the amount of scale that deposits and deposits on the evaporator is reduced, and removal of the scale is unnecessary or simple.

(Embodiment 14)
In the main body circuit diagram of the high-frequency heating device in FIG. 1 and the high-frequency heating device that controls FIG. 1 in FIG. 2, the humidity in the heating chamber 21 is varied as follows. When the humidity in the heating chamber 21 is higher than the circuit constant corresponding to the target humidity of the control circuit 40 using the humidity sensor 36 and the control circuit 40, a signal is output from the control circuit 40 and the relay 38 is turned on. The humidification of the heating chamber 21 is stopped by turning OFF and closing the electromagnetic valve 30 to stop the water supply to the evaporation unit 28. When the humidity in the heating chamber 21 falls below the target humidity, the electromagnetic valve 30 is turned on to supply water to the evaporation unit 28 and supply steam to the heating chamber 21. The radio wave output is varied by switching the relay 39 on and off of the primary side of the high-voltage transformer 43 that is the power transformer of the magnetron 23 under the control of the control circuit 40.

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

(Embodiment 15)
FIG. 2 is a main body circuit diagram of the high-frequency heating device of FIG. 1 and the high-frequency heating device that controls FIG. 1 of FIG. 2, in which the humidity and radio wave output in the heating chamber can be controlled as in the fourteenth embodiment. Is written in the control circuit 40 by providing a semiconductor memory. The user can select and execute the contents.

  With such a configuration, various combinations of radio wave output and humidity according to the type of food 25 can be written to the semiconductor memory, so it is possible to easily cook even slightly complicated cooking contents by simply calling the necessary memory when cooking. Fine-grained cooking is possible.

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

  With such a configuration, it is possible to partially apply steam to the food 25, so that partial heating control can be performed when the food 25 is large or widely distributed, thereby realizing a better quality of heating. Is possible.

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

  With such a configuration, the evaporation section 77 can be easily attached and detached from the heating chamber 95, so that it is possible to easily clean the water scale that can be formed in the evaporation apparatus.

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

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

  With such a configuration, a high-frequency heating device with a simple configuration in which the evaporator is not provided with a heater can be achieved while substantially utilizing the features described in the embodiments so far.

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

As described above, the high-frequency heating device according to the present invention is capable of quickly evaporating steam necessary for cooking with an evaporator and reducing cooking loss time, and performing radio frequency cooking at moderate humidity for various cooking. Therefore, it can be applied to uses such as a cooking device for evaporating steam.

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

Explanation of symbols

21, 44, 89, 93, 94, 102 Heating chamber 23, 46 Magnetron (high frequency generating means)
27 Water Supply Section 28 Evaporation Section 29 Heater (Heating Means)
30 Solenoid valve (water supply control means)
31 Water reservoir 36 Humidity sensor (humidity measurement means)
40 control circuit 51 circulating fan 64 water reservoir (detachable)
82 Guide (Steam Guide)
77 Evaporation part (detachable)
83 Evaporation part (with heating element)
84 Magnetic ferrite (heating element)
85, 86 Evaporator

Claims (2)

A heating chamber for heating an object to be heated; high-frequency generating means for radiating radio waves to the heating chamber; an evaporation device including heating means for evaporating water for supplying steam into the heating chamber; and steam in the heating chamber. A circulation fan that circulates, and a control unit; the circulation fan is provided on a rear surface of the heating chamber; an evaporator that generates steam is provided below the circulation fan; and the steam generated by the evaporator is circulated. A high-frequency heating apparatus configured to be sucked from a central portion of a fan and then blown out into the heating chamber to heat and circulate air containing steam in the heating chamber. The high-frequency heating device according to claim 1, wherein an opening for blowing the circulating air into the heating chamber is provided on a side surface of the heating chamber.

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