JP2006194514A - Heating cooking device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooking device not needing wiping of dew water after cooking, and capable of improving safety and convenience of a user in regard to a heating cooking device carrying out cooking of a material to be cooked by superheated steam. <P>SOLUTION: The heating cooking device is provided with a steam generator 50 heating water to generate saturated steam, a water tank 71 for supplying water to the steam generator 50, a superheated steam producing device 40 further heating the saturated steam from the steam generator 50 to produce the superheated steam, a heating chamber 20 for carrying out cooking of a material to be cooked by the superheated steam supplied from the superheated steam producing device 40, and a mist producing device 80 atomizing the dew water formed in the heating chamber 20 following the cooking by the superheated steam. The dew water accumulated in a bottom face of the heating chamber 20 is turned into mist by the mist producing device 80, and it is discharged to the outside from an outlet 26. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a cooking device that performs cooking of an object to be cooked, and more particularly to a cooking device that performs cooking of an object to be cooked with overheated steam at 100 ° C. or higher.

  2. Description of the Related Art Conventionally, as a cooking device, there is a cooking device that cooks food to be cooked such as food with superheated steam of 100 ° C. or higher obtained by heating saturated steam. In this heating cooker, saturated steam is generated with water supplied from a water supply tank or the like by a saturated steam generator, and the saturated steam is further heated by the superheated steam generator to generate superheated steam. When this superheated steam is supplied into the heating chamber containing the food to be cooked and cooking is performed, and the heating time suitable for the food to be cooked has elapsed, the supply of the superheated steam is stopped and cooking is completed.

  By using superheated steam in this way, it is possible to prevent moisture from evaporating in the object to be cooked and cook with a moist finish. In addition, since superheated steam has a higher heat transfer coefficient than air, cooking time can be shortened, and the supply of superheated steam brings the heating chamber close to anoxic state, which can reduce oxidation of the object to be cooked. It becomes possible.

  However, in the conventional cooking device using superheated steam, the temperature of the heating chamber wall surface is 100 ° C. or less in the initial stage of cooking, so that the superheated steam supplied to the heating chamber is condensed not only on food but also on the heating chamber wall surface. Condensed water is accumulated on the bottom of the heating chamber along the wall, and the hot gas in the heating chamber is used for the heat of vaporization of the condensed water that accumulates on the bottom, resulting in a lower temperature in the bottom of the heating chamber than other parts. Uneven heating occurs. In addition, when cooking is completed in a relatively short time, the condensed water remains on the bottom after cooking, and the user needs to wipe off the condensed water, which is very troublesome. It is accompanied by a risk of burns.

Moreover, in the heating cooker of patent document 1, when the temperature of a heating chamber wall surface reaches 100 degreeC or more, it is supposed that a vapor | steam will be supplied and condensation on a wall surface will be eliminated. However, if all cooking is performed after preheating, an extra preheating time is required, leading to an increase in required time and power consumption, and it is not easy to use.
JP 2001-227747 A

  Accordingly, an object of the present invention is to provide a cooking device that can improve safety and user-friendliness in a cooking device that cooks an object to be cooked with superheated steam without having to wipe off the condensed water after cooking. It is in.

In order to achieve the above object, the heating cooker of the present invention comprises:
Saturated steam generating means for generating saturated steam by heating water;
Water supply means for supplying water to the saturated steam generating means;
Superheated steam generating means for further heating the saturated steam from the saturated steam generating means to generate superheated steam;
A heating chamber for cooking the object to be cooked by the superheated steam supplied from the superheated steam generation means;
And mist generating means for generating mist by atomizing the dew condensation water generated in the heating chamber in association with cooking by the superheated steam.

  According to the cooking device having the above-described configuration, the condensed water generated in the heating chamber is atomized by the mist generating means to generate the mist by cooking with the superheated steam, and then discharged to the outside or reused for the superheated steam. It is possible to prevent water from accumulating on the bottom of the heating chamber. Therefore, in a cooking device that cooks an object to be cooked with superheated steam, safety and user convenience can be improved.

  In addition, the cooking device of an embodiment is provided with an exhaust port that communicates between the heating chamber and the outside in the heating chamber, and after the cooking is completed, the mist generation unit is operated for a predetermined time, thereby causing the dew condensation. Mist atomized from water is discharged to the outside from the exhaust port.

  According to the cooking device of the above embodiment, the condensed water accumulated on the bottom surface of the heating chamber is made into a mist and discharged to the outside through the exhaust port, thereby eliminating the user's trouble of wiping the condensed water and risk of burns and the like. Sex can be avoided.

  Moreover, the heating cooker of one Embodiment is provided with the mist supply means which supplies the mist atomized from the dew condensation water by the said mist production | generation means to the said superheated steam production | generation means.

  According to the heating cooker of the embodiment, the condensed water can be reused as superheated steam by supplying the mist atomized from the condensed water by the mist generating means to the superheated steam generating means by the mist supply means. Therefore, cooking time can be shortened and power consumption can be reduced, and the amount of water used can be reduced.

  Moreover, the heating cooker of one Embodiment operates the said mist production | generation means during the said heating cooking.

  According to the cooking device of the embodiment, by operating the mist generating means during cooking, the condensed water generated in the heating chamber by the cooking becomes mist, and the amount of condensed water accumulated is suppressed as much as possible. Furthermore, since the dew condensation water can be changed to superheated steam again and used for heating the cooking object, water consumption can be suppressed.

  Moreover, the heating cooker of one Embodiment operates the said mist production | generation means only for the period when dew condensation water arises in the said heating chamber from the start of the said heating cooking.

  According to the heating cooker of the embodiment, the bottom of the heating chamber after the cooking is completed even if the cooking time is short by operating the mist generating means only during a period in which condensed water is generated in the heating chamber from the start of cooking. In addition, the amount of condensed water does not accumulate, and the amount of condensed water can be suppressed as much as possible even in cooking at a low heating temperature.

  Moreover, the heating cooker of one Embodiment provides the recessed part which the dew condensation water produced in the said heating chamber accumulates in the bottom part of the said heating chamber, The water collected in the said recessed part is atomized by the said mist production | generation means, It is characterized by the above-mentioned. And

  According to the heating cooker of the above embodiment, the dew condensation water generated in the heating chamber flows into the recess provided at the bottom of the heating chamber, and the dew condensation water flowing into the recess is misted by the mist generating means. Condensed water can be efficiently misted.

  Moreover, the heating cooker of one Embodiment has the inclined surface where the bottom part of the said heating chamber becomes low gradually toward the said recessed part.

  According to the heating cooker of the embodiment, the bottom of the heating chamber has an inclined surface that gradually decreases toward the concave portion, so that the condensed water generated in the heating chamber efficiently flows into the concave portion and flows into the concave portion. Since mist is formed by the mist generating means, the condensed water can be misted more effectively.

  Moreover, the heating cooker of one Embodiment is provided with the water storage part provided in the outer side of the said heating chamber, the connection pipe which connected the bottom part of the said heating chamber, and the said water storage part, and the dew condensation water produced in the said heating chamber is The condensed water that is guided from the bottom of the heating chamber to the reservoir through the connecting pipe and accumulated in the reservoir is atomized by the mist generating means.

  According to the cooking device of the embodiment, since the temperature of the heating chamber is low in the initial stage of cooking, the superheated steam supplied into the heating chamber is condensed on the surface of the heating chamber, and the dew condensation water is the wall surface of the heating chamber. The condensed water accumulated in the water storage part is atomized by the mist generating means. Thus, the generated mist can be discharged to the outside or reused for superheated steam.

  Moreover, the heating cooker of one Embodiment is the water storage part provided in the exterior of the said heating chamber, the 1st connection pipe which connected the bottom part of the said heating chamber, and the said water storage part, the said water storage part, and the said superheated steam production | generation. A second connecting pipe connected to the upstream side of the means, and condensed water generated in the heating chamber is guided from the bottom of the heating chamber to the water storage section through the connection pipe and collected in the water storage section. The condensed water is atomized by the mist generating means, and the mist atomized by the mist generating means is supplied by the mist supplying means to the superheated steam generating means via the second connecting pipe. Features.

  According to the cooking device of the embodiment, since the temperature of the heating chamber is low in the initial stage of cooking, the superheated steam supplied into the heating chamber is condensed on the surface of the heating chamber, and the dew condensation water is the wall surface of the heating chamber. The condensed water collected in the water storage part is atomized by the mist generating means through the first connecting pipe. Then, the mist generated by the mist generating means is sent to the upstream side of the superheated steam generating means (the side to which saturated steam is supplied from the saturated steam generating means) by the mist supplying means through the second connecting pipe. The mist can be converted into superheated steam without passing through the heating chamber, and the mist does not touch the food and lowers the food temperature, thereby enabling uniform food heating.

  As is clear from the above, according to the cooking device of the present invention, in the cooking device that cooks the food to be cooked with superheated steam, the mist generated by atomizing the dew condensation water generated in the heating chamber is exposed to the outside. By discharging or reusing it as superheated steam, it is not necessary to wipe off the condensed water after cooking, and a cooking device that can improve safety and user convenience can be realized.

  Hereinafter, the cooking device of the present invention will be described in detail with reference to the illustrated embodiments. In the drawings of the present specification, the same reference numerals represent the same or corresponding parts.

(First embodiment)
In FIG. 1, the structural diagram for demonstrating a preferable example of the heating cooker of 1st Embodiment of this invention is shown. As shown in FIG. 1, the heating cooker includes a heating chamber 20 that stores food 90, a water tank 71 as an example of a water supply unit that stores water for steam, and water supplied from the water tank 71. Steam generating device 50 as an example of saturated steam generating means to be evaporated, superheated steam generating device 40 as an example of superheated steam generating means for heating the steam from steam generating device 50, steam generating device 50 and superheated steam generating device 40 and the like. The heating chamber 20, the steam generator 50, and the superheated steam generator 40 are connected via an external circuit 30 as a coupler. An exhaust port 28 is provided in the external circulation path 30 between the blower 25 and the steam generator 50, and a damper 29 for opening and closing the exhaust port 28 is disposed.

  The heating chamber 20 has a rectangular parallelepiped shape with one surface (front side) being an opening, and an opening / closing door (not shown) for taking in and out food is provided in the opening. Further, the remaining surface of the heating chamber 20 is formed of a stainless steel plate. A stainless steel plate tray 21 is placed on the floor of the heating chamber 20, and a stainless steel wire support 22 for placing the food 90 is placed on the tray 21.

  One of the water supply pipes 74 is disposed inside the water tank 71, and the other of the water supply pipes 74 is disposed outside the water tank 71. A connecting portion 74 a is provided on the other side of the water supply pipe 74. The connecting portion 74 a is connected to a funnel-shaped receiving port 63 a provided at one end of the water supply pipe 63. The other end of the water supply pipe 63 is connected to the steam generator 50. Further, the upper end of the drain pipe 52 is connected to the lower side of the steam generator 50, and the lower end of the drain pipe 52 is connected to the heating chamber 20 via the drain pipe 53. A drain valve 72 is disposed on the drain pipe 52. Further, a connection point between the drain pipes 52 and 53 and the water supply pipe 63 are connected via the drain pipe 54, and a drain valve 73 is disposed on the drain pipe 54. Further, a downstream side of the drainage valve 73 of the drainage pipe 54 and the water supply pipe 63 are connected via a pipe 55.

  The gas passing through the external circulation path 30 connecting the heating chamber 20 and the steam generator 50 sucks water vapor from the steam generator 50 by the steam suction ejector 34, and superheated steam installed on the ceiling of the heating chamber 20. It guide | induces to the superheated steam generation apparatus 40 as an example of a production | generation means. The superheated steam generator 40 has a built-in heater 41, and the gas heated by the heater 41 is a plurality of fumaroles distributed two-dimensionally or three-dimensionally on the bottom surface of the superheated steam generator 40. It is ejected downward from 43 and supplied to the food 90 on the support 22. The plurality of blow holes 43 are arranged in the center of the ceiling of the heating chamber 20 and have a structure that blows down to the center of the heating chamber 20. The gas inside the heating chamber 20 is sent to the external circulation path 30 by the blower 25 through the suction hole 24, and the steam generator 50, the superheated steam generator 40, and the heating chamber 20 are sequentially passed through the external circulation path 30. Circulate. Further, the gas that becomes excessive as the water vapor is supplied is discharged to the outside through an exhaust port 26 provided below the heating chamber 20, thereby maintaining the normal pressure state of the heating chamber 20.

  FIG. 2 shows an enlarged cross-sectional view of a main part of the steam generator of the heating cooker. As shown in FIG. 2, the steam generator 50 has a pot 51 arranged with the center line vertical, a steam suction ejector 34 provided on the top of the pot 51, and one end connected to the bottom of the pot 51. And a drain pipe 52. The steam generator 50 includes a steam generating heater 56 disposed on the outer periphery of the pot 51 and a heat transfer unit 60 disposed inside the pot 51. The heat transfer unit 60 includes a ring 61 whose outer periphery is in contact with the inner wall of the pot 51, and a plurality of fins 62 that are radially arranged inside the ring 61. By driving the pump 70, water is supplied from the water tank 71 to the pot 51 through the water supply pipe 63, and steam is generated by heating of the energized steam generating heater 56.

  In the present invention, a mist generating device 80 as an example of a mist generating means is further provided at the bottom of the heating chamber 20. As the mist generating device 80, for example, an ultrasonic vibration element can be used. The mist atomized from the condensed water by the mist generating device 80 is supplied to the superheated steam generating device 40 by the mist supplying means constituted by the blower 25 and the external circulation path 30.

  In the cooking device having such a configuration, since the temperature of the heating chamber 20 is low at the initial stage of cooking, the superheated steam supplied into the heating chamber 20 is condensed on the inner surface of the heating chamber 20. The condensed water generated on the inner surface of the heating chamber 20 flows down along the wall surface of the heating chamber 20 and accumulates on the bottom surface (except for the amount flowing down on the tray 21). In the case of a menu with a long cooking time, the temperature of the heating chamber 20 gradually increases, and the condensed water accumulated on the bottom surface of the heating chamber 20 evaporates. However, in the case of a menu with a short cooking time, the condensed water remains even after cooking is completed. . In addition, in the menu having a low heating temperature, the temperature of the heating chamber 20 does not rise sufficiently, so that the condensed water does not evaporate and remains accumulated.

  Therefore, after cooking is completed, the mist generating device 80 is operated for a predetermined time, and the condensed water accumulated on the bottom surface of the heating chamber 20 is turned into mist and discharged from the exhaust port 26 of the heating chamber 20 to the outside. Accordingly, since the user does not have to wipe off after cooking, the usability is improved and the danger of burns due to condensed water can be avoided, and a highly safe cooking device can be provided.

  Further, by operating the mist generating device 80 during cooking, the condensed water becomes mist and is sucked from the suction hole 24 by the blower 25 and supplied into the superheated steam generating device 40 via the external circulation path 30. The The mist thus supplied is heated by the heater 41 of the superheated steam generation device 40 to become superheated steam and is supplied into the heating chamber 20. In this way, by operating the mist generating device 80 during cooking, the amount of condensed water accumulated can be suppressed as much as possible. Furthermore, since the dew condensation water can be reused again as superheated steam and used for heating the cooking object, the amount of water consumption can be suppressed.

  In addition, in the cooking menu with a high heating temperature, the mist generating device 80 is operated only when condensation occurs at the initial stage of cooking, so that condensation is formed on the bottom surface of the heating chamber 20 after cooking is completed even if the cooking time is short. Water does not accumulate, and even in cooking menus with low heating temperatures, the amount of condensed water is minimized.

(Second Embodiment)
The principal part expanded sectional view explaining a preferable example of the heating cooker of 2nd Embodiment of this invention in FIG. 3 is shown. The heating cooker according to the second embodiment has the same configuration as that of the heating cooker according to the first embodiment except for the recess at the bottom of the heating chamber and the location of the mist generating device, and the same components are referred to the same. A number is attached and description is abbreviate | omitted.

  In the cooking device of the second embodiment, in order to further improve the effect of the cooking device according to the present invention, a recess 27 is provided at the bottom of the heating chamber 20, and a mist generating device 80 is disposed on the bottom side of the recess 27. Yes. In the first embodiment, since the bottom surface of the heating chamber 20 is flat, the condensed water spreads over the entire bottom surface, and when the mist generating device 80 is configured with an ultrasonic vibration element, the mist is generated only from directly above the mist generating device 80. Therefore, it is inefficient to mist all condensed water.

  According to the cooking device of the second embodiment, since the concave portion 27 is provided in the bottom portion of the heating chamber 20, the condensed water accumulated in the bottom portion flows into the concave portion 27. Since the condensed water that has flowed in is misted by the mist generating device 80 provided at the bottom of the recess 27, the condensed water can be efficiently misted.

  Also, as shown in FIG. 4, if the inclined surface 20 a that gradually decreases from the periphery toward the recess 27 is formed on the bottom surface of the heating chamber 20, the flow of condensed water into the recess 27 is facilitated. The time during which the condensed water remains on the bottom surface can be shortened, and the power consumption of the mist generating device 80 can be reduced.

(Third embodiment)
FIG. 5 is a structural diagram for explaining a preferred example of the heating cooker according to the third embodiment of the present invention. The cooking device of the third embodiment has the same configuration as that of the cooking device of the first embodiment except for the location of the water storage unit and the mist generating device, and the same components are denoted by the same reference numerals. The description is omitted.

  In the heating cooker according to the third embodiment, a water storage unit 81 is provided on the outer side slightly away from the heating chamber 20, and the bottom surface of the heating chamber 20 and the water storage unit 81 are connected by a connecting pipe 82. Further, the mist generating device 80 is installed on the bottom side of the water storage unit 81.

  In the cooking device having such a configuration, in the initial stage of cooking, the temperature of the heating chamber 20 is low, so the superheated steam supplied into the heating chamber 20 is condensed on the inner surface of the heating chamber 20. The condensed water generated on the inner surface of the heating chamber 20 flows down along the wall surface of the heating chamber 20, accumulates in the water storage part 81 through the connecting pipe 82, and the condensed water remains even after the cooking is finished. After cooking, the mist generating device 80 is operated for a predetermined time, so that the condensed water accumulated in the water storage section 81 becomes mist and flows into the heating chamber 20 through the connecting pipe 82 and then from the exhaust port 26. It is discharged outside.

  In addition, by operating the mist generating device 80 during cooking, the condensed water becomes mist and once flows into the heating chamber 20 through the connecting pipe 82, and then a part is discharged from the exhaust port 26 to the outside. The rest is sucked from the suction hole 24 by the blower 25 and supplied into the superheated steam generator 40 via the external circulation path 30. Then, it is heated by the heater 41 of the superheated steam generating device 40 and is supplied into the heating chamber 20 as superheated steam.

  In the heating cooker according to the third embodiment, the condensed water accumulated on the bottom surface of the heating chamber 20 is once collected in the water storage unit 81, so that the user wipes the inside of the heating chamber 20 after cooking is completed. This eliminates the need to improve operability and safety. In addition, when an ultrasonic vibration element is used as the mist generating device 80, the ultrasonic vibration element that is weak at high temperature can be kept at a low temperature because it is placed away from the heating chamber 20 that becomes high temperature during cooking, and can be used for a long time. Can be stably misted.

(Fourth embodiment)
FIG. 6 shows a structural diagram for explaining a preferred example of a heating cooker according to the fourth embodiment of the present invention. The heating cooker according to the fourth embodiment has the same configuration as the heating cooker according to the third embodiment except for the second connecting pipe, and the same components are denoted by the same reference numerals and description thereof is omitted. To do.

  In the heating cooker of the fourth embodiment, a water storage part 81 and a first connection pipe 82 are provided as in the third embodiment, and the bottom surface of the heating chamber 20 and the water storage part 81 are connected by the first connection pipe 82. At the same time, the water storage section 81 and the circulation path 30 are connected by the second connection pipe 83, whereby the water storage section 81 and the superheated steam generator 40 are connected via the second connection pipe 83 and the circulation path 30. Furthermore, the mist generating device 81 is installed on the bottom surface side of the water storage unit 81. The mist atomized from the dew condensation water by the mist generating device 80 is supplied to the superheated steam generating device 40 by the conveying means constituted by the blower 25 and the external circulation path 30.

  If condensed water remains in the water storage unit 81 at the end of cooking due to a low heating temperature or a short heating time, the condensed water in the water storage unit 81 is made mist by operating the mist generating device 81, 1 enters the heating chamber 20 through the connecting pipe 82 and is discharged to the outside through the exhaust port 26. Further, when the mist generating device 80 is operated during cooking, the dew condensation water that has become mist is sucked by the blower 25 through the second connecting pipe 83 and passes through the external circulation path 30 in the superheated steam generating device 40. And is heated by the heater 41 to become superheated steam and is supplied into the heating chamber 20.

  In the cooking device of the fourth embodiment, particularly when the condensed water is misted during cooking, the mist can be supplied to the superheated steam generator 40 without passing through the heating chamber 20 to be superheated steam. The mist does not touch the food and lowers the food temperature, so that uniform food heating is possible.

  The first to fourth embodiments are examples in all respects and are not restrictive. The scope of the present invention is defined by the terms of the claims, rather than the description above, and includes all modifications within the scope and meaning equivalent to the terms of the claims.

FIG. 1 is a schematic configuration diagram of a heating cooker according to the first embodiment of the present invention. FIG. 2 is an enlarged cross-sectional view showing a main part of the steam generator of the heating cooker. FIG. 3 is an enlarged cross-sectional view showing the bottom of the heating chamber of the heating cooker according to the second embodiment of the present invention. FIG. 4 is an enlarged cross-sectional view showing another example of the bottom of the heating chamber of the cooking device. FIG. 5 is a schematic configuration diagram of a heating cooker according to the third embodiment of the present invention. FIG. 6 is a schematic configuration diagram of a heating cooker according to the fourth embodiment of the present invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 20 ... Heating chamber 20a ... Inclined surface 21 ... Receptacle 22 ... Supporting tool 24 ... Suction hole 25 ... Blower 26 ... Exhaust port 27 ... Recess 30 ... External circuit 34 ... Steam suction ejector 40 ... Superheated steam generator 41 ... Heating heater 43 ... Fumarole 50 ... Steam generating device 51 ... Pot 52 ... Drain pipe 56 ... Steam generating heater 60 ... Heat transfer unit 61 ... Ring 62 ... Fin 63 ... Water supply pipe 71 ... Water tank 80 ... Mist generating device 81 ... Water storage part 82 ... first connecting pipe 83 ... second connecting pipe 90 ... food

Claims (9)

Saturated steam generating means for generating saturated steam by heating water;
Water supply means for supplying water to the saturated steam generating means;
Superheated steam generating means for further heating the saturated steam from the saturated steam generating means to generate superheated steam;
A heating chamber for cooking the object to be cooked by the superheated steam supplied from the superheated steam generation means;
A cooking device comprising: mist generating means for atomizing condensed water generated in the heating chamber in association with cooking by the superheated steam to generate mist. The heating cooker according to claim 1, wherein
An exhaust port that communicates between the heating chamber and the outside is provided in the heating chamber,
After the heating cooking is completed, the mist generating means is operated for a predetermined time to discharge the mist atomized from the condensed water to the outside from the exhaust port. The heating cooker according to claim 1, wherein
A heating cooker comprising mist supply means for supplying mist atomized from dew condensation water by the mist generation means to the superheated steam generation means. The cooking device according to claim 3,
A cooking device characterized by operating the mist generating means during the cooking. The cooking device according to claim 3,
The cooking device characterized in that the mist generating means is operated only during a period in which condensed water is generated in the heating chamber from the start of the cooking. In the heating cooker according to any one of claims 1 to 5,
Provided at the bottom of the heating chamber is a recess for collecting condensed water generated in the heating chamber,
A heating cooker characterized in that the water accumulated in the recess is atomized by the mist generating means. The heating cooker according to claim 6, wherein
The heating cooker, wherein the bottom of the heating chamber has an inclined surface that gradually decreases toward the recess. In the heating cooker according to any one of claims 1 to 5,
A water reservoir provided outside the heating chamber;
A connecting pipe connecting the bottom of the heating chamber and the water storage unit;
Condensed water generated in the heating chamber is guided from the bottom of the heating chamber to the reservoir through the connecting pipe, and the condensed water accumulated in the reservoir is atomized by the mist generating means. Cooker. The cooking device according to claim 3,
A water reservoir provided outside the heating chamber;
A first connecting pipe connecting the bottom of the heating chamber and the water storage unit;
A second connecting pipe connecting the water storage section and the upstream side of the superheated steam generating means;
Condensed water generated in the heating chamber is guided from the bottom of the heating chamber to the water storage unit via the connecting pipe, and the condensed water accumulated in the water storage unit is atomized by the mist generating means,
The cooking device, wherein the mist atomized by the mist generating means is supplied to the superheated steam generating means by the mist supplying means through the second connecting pipe.

Images