JP2006334132A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of grilling both of the upper and lower sides of object to be cooked moderately and suppressing the production of oily smoke, thereby making cooking environment more comfortable. <P>SOLUTION: The heating cooker is provided with a cooking box 20, its door 21 and an exhaust path 22 for exhausting smoke generated. In the cooking box 20, a gridiron 24 for placing food to be cooked 23, a tray 25 which housed water and can be put in and out freely from the cooking box, the first heating means 26 arranged over the food to be cooked, the second heating means 27 which is arranged between the gridiron 24 and the tray 25 and whose power consumption is not lower than that of the heating means 26 and an intra-box temperature detection means 28 for measuring a temperature in the cooking box are provided. Until the temperature of the intra-box temperature detection means 28 becomes a prescribed value, the first and second heating means 26 and 27 are conducted by maximum power consumption. When the temperature becomes the prescribed value, the power consumption of the second heating means 26 is made to be smaller than the power consumption of the first heating means 27. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a heating cooker having a roaster function for exclusively cooking food such as meat and fish.

Conventionally, this type of heating cooker is provided with upper and lower heating means arranged so as to sandwich the food in the cooking chamber, the lower heating means is set to a heating output smaller than the upper heating means, and heating from below is performed. Is used as auxiliary heating to suppress the generation of oil smoke due to oil dropped from the food (for example, see Patent Document 1).
JP 2003-88474 A

  However, in the conventional configuration, in order to further suppress the generation of oily smoke, the heating output of the second heating means that heats from the bottom of the cooked food when the tray that receives the dropped oil is covered with water is used. However, since it was small and supplementary heating, it had the subject that the lower side of a cooking thing did not burn well.

  The present invention solves the above-mentioned conventional problems, and even if the food is heated in a state where water is put on the saucer, the top and bottom of the food can be well-balanced and adjusted. An object of the present invention is to provide a heating cooker that can suppress the generation of oil smoke due to dropped oil and the like and improve a comfortable cooking environment.

  In order to solve the above-described conventional problems, a cooking device according to the present invention includes a cooking chamber provided in a main body, a door attached to the front entrance of the cooking chamber, and a side opposite to the entrance of the cooking chamber. An exhaust path for exhausting smoke generated inside the cooking chamber to the outside of the cooking chamber, and a drive control circuit for controlling heating in the cooking chamber are provided, and a food item is placed in the cooking chamber. A grill, a tray on which the grill is placed and which contains water, and is provided so as to be freely taken in and out of the cooking cabinet; a first heating means disposed above the food placed on the grill; and a grill A second heating unit having power consumption between the trays equal to or higher than that of the first heating unit; and a chamber temperature detecting unit for measuring the temperature in the cooking chamber; and the drive control circuit Until the temperature detection means reaches a predetermined temperature, the first and second heating means Electrodeposition was carried out so that the maximum power consumption, when a predetermined temperature is for the power consumption of the second heating means and the first smaller power consumption than the power consumption of the heating means.

  Thereby, the lower side of the cooked food is gently baked by the time the oil from the cooked food starts to fall, and after the oil etc. starts to fall, the second heating means is reduced by reducing the power consumption of the second heating means. Even if the temperature of the means itself is lowered and oil or the like falls on the second heating means, the generation of oil smoke can be suppressed.

  The heating cooker of the present invention can make the cooking top and bottom well balanced, and can suppress the generation of smoke caused by oil falling from the cooking product, thereby improving a comfortable cooking environment.

  1st invention occurred in the cooking chamber provided in the main body, the door attached to the entrance of the front of a cooking chamber, and the rear part or upper part on the opposite side to the entrance of the said cooking chamber. An exhaust path for exhausting the smoke to the outside of the cooking chamber and a drive control circuit for controlling the heating in the cooking chamber are provided, and in the cooking chamber, a grille for placing the cooked food, a grille for placing the grille and water. A receiving tray that is housed and is provided so as to be freely put in and out of the cooking cabinet, a first heating means disposed above the cooked food placed on the grill, and a power consumption disposed between the grill and the tray are the first. A second heating unit that is equal to or higher than the heating unit and an internal temperature detection unit that measures the temperature in the cooking chamber are provided, and the drive control circuit includes the first heating unit until the internal temperature detection unit reaches a predetermined temperature. Energize the second heating means so that the maximum power consumption is achieved. When the cooking temperature is low, by using a heating cooker in which the power consumption of the second heating means is lower than the power consumption of the first heating means, the cooked food until oil from the cooked food starts to fall. After the oil is baked and the oil begins to fall, the power consumption of the second heating means is lowered to lower the temperature of the second heating means itself, and the oil falls to the second heating means. Even so, the generation of oily smoke will be suppressed, and the top and bottom of the food will be well-balanced, and the generation of oily smoke due to oil falling from the food will be suppressed and the comfortable cooking environment will be improved. it can.

  According to a second aspect of the invention, in particular, in the first aspect of the invention, the drive control circuit is configured so that the second heating means is energized to a maximum power consumption for a predetermined time before the end of heating. Oil or the like falls on the means to evaporate the attached oil, and when it is used next time, generation of oil smoke caused by the oil attached last time can be suppressed, and a comfortable cooking environment can be improved.

  According to a third invention, in particular, in the first invention, a catalyst is provided in the exhaust path above the first heating means, and during cooking and heating, the first heating means is energized so that the maximum power consumption is achieved. As a result, the catalyst reduces the temperature of the catalyst by the first heating means for cooking by reducing the oil smoke discharged from the machine body and reducing the energization of the first heating means to the maximum power consumption. Therefore, it is not necessary to configure a heating means dedicated to the catalyst, and the cost can be reduced.

  In a fourth aspect of the present invention, in particular, in the first aspect of the present invention, the bottom temperature detecting means for detecting the temperature of the bottom surface of the cooking chamber is provided, thereby suppressing the generation of oil smoke due to oil falling from the cooked food being cooked. The presence or absence of splashed water is detected, heating is stopped when there is no water, and generation of oil smoke due to oil falling from the cooked food is suppressed, thereby improving a comfortable cooking environment.

  According to a fifth aspect of the invention, in particular, in the fourth aspect of the invention, the bottom temperature detecting means includes a temperature sensor disposed above the sensor holder, an electric insulating member is disposed so as to cover the temperature sensor, and the electric insulating member is disposed on the electric insulating member. The heat receiving plate is configured so that the heat receiving plate is in contact with the outer bottom surface of the cooking chamber, so that the heat from the outer bottom surface of the cooking chamber can be transmitted to the temperature sensor from the heat receiving plate, and the water in the pan is more accurately The presence or absence of can be detected.

  In the sixth invention, in particular, in the fifth invention, a mounting hole is provided in the upper part of the sensor holder, the heat receiving plate has a long and short shape, and a part of the long side is bent downward to form a mounting leg. By inserting the mounting leg into the hole and attaching the heat receiving plate to the sensor holder, the heat reception to the temperature sensor can be improved by heat conduction from the heat receiving plate and the mounting leg, and the presence or absence of water in the tray can be detected accurately. .

  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 to 6 show, as an example, an induction heating cooker that is used by being incorporated in a cabinet of a system kitchen as a heating cooker according to an embodiment of the present invention.

  In FIG. 1, there is a top plate 11 for placing a cooking utensil to be cooked, a heating coil 13 on the left and right below the top plate 11 in the main body outline 12, and one radiant in the center back. A heater 14 is placed. In addition, a roaster 15 is placed on the left side of the main body and below the left heating coil, and current is supplied to the left and right heating coils 13, the radiant heater 14 and the roaster 15 on the right side of the roaster 15 and below the right heating coil. A drive control circuit 16 that controls heating is fixed to a resin base, and an operation unit 17 that is an operation input unit is disposed in front of the drive control circuit 16.

  An intake opening 18a is provided on the upper right side of the main body, and an exhaust opening 18b is provided on the upper left side of the main body. A main fan 19 for blowing air into the main body is disposed below the intake opening 18a on the upper right side of the main body and behind the drive control circuit 16, and the main fan 19 uses a sirocco fan.

  Further, as shown in FIG. 2, the roaster 15 has a structure in which the inner surface is subjected to SC (self-cleaning) coating (coating having an effect of decomposing oil into water and carbon dioxide at a certain temperature or higher). Is provided in the main body, and a door 21 is attached to the front entrance of the cooking cabinet 20. And the exhaust path 22 which exhausts the smoke which generate | occur | produced in the cooking chamber 20 to the exterior of a cooking chamber 20 is connected to the rear part or upper part on the opposite side to the entrance of the cooking chamber 20, so that it may exhaust from a part of exhaust opening part 18b. It is configured. In addition, in the cooking cabinet 20, there are provided a grill 24 on which the food 23 is placed, a tray 25 on which the grill 24 is placed and water is accommodated, and a tray 25 that can be freely inserted and removed from the cooking cabinet 20 is provided. An upper heater formed by a sheathed heater as the first heating means 26 is disposed above the food 23 placed on the net 24. A lower heater formed by a certain sheathed heater is arranged, and an internal temperature detection means 28 for measuring the temperature in the cooking chamber 20 is provided at the rear of the cooking chamber. Further, a connecting portion between the cooking chamber 20 and the exhaust path 22 is provided at a location above the upper heater, which is the first heating means 26, behind the cooking chamber, and a catalyst 29 is disposed at this connecting portion. And the bottom temperature detection means 30 is distribute | arranged so that the outer side of the back of the cooking chamber 20 may be contacted under the saucer 25. FIG.

  Here, the drive control circuit 16 performs energization to the first and second heating means 26 and 27 until the internal temperature detection means 28 reaches a predetermined temperature so that the maximum power consumption occurs, and the predetermined temperature is reached. Then, the power consumption of the second heating unit 27 is controlled to be smaller than the power consumption of the first heating unit 26.

  Further, as shown in FIG. 3 and FIG. 4, the bottom temperature detecting means 30 is configured such that a temperature sensor 32 is disposed in a groove provided in the upper part of the sensor holder 31 and a temperature disposed in the groove above the temperature sensor. An electric insulating member 33 made of hard mica having a thickness of 0.3 mm is arranged so as to cover the portion including the sensor 32 and the lead of the temperature sensor, and a heat receiving plate 34 made of aluminum is provided on the electric insulating member 33. It has a configuration. In addition, an attachment hole 35 is provided adjacent to the concave groove provided in the upper part of the sensor holder 31, the heat receiving plate 34 has a long and short shape, and a part of the long side is bent downward to form the attachment leg 36. The mounting leg 36 is inserted into the mounting hole 35, the tip is bent, and the sensor holder 31 is mounted and fixed.

  The operation and operation of the cooking device configured as described above will be described below.

  As shown in FIG. 5, the heating key input by the user via the operation input means 17 is received, a signal is input to the drive control circuit 16, the first and second heating means 26 and 27 are energized, and at the same time, The temperature is monitored by the temperature detection means 28 and the bottom temperature detection means 30, and when each temperature detection means reaches a predetermined temperature, the drive control circuit 16 controls the energization of each heating means 26 and 27. When heating is started, heat is conducted from the bottom of the roaster cabinet to the heat receiving plate 34 of the bottom temperature detecting means 30 and further conducted to the temperature sensor 32 through the electric insulating member 33, and the temperature of the temperature sensor 32 rises. . In particular, rather than simply picking up heat with only the temperature sensor 32, the heat receiving plate 34 can pick up heat from a wide area and transmit it to the temperature sensor 32, so that the detection performance can be improved. Further, by adopting a configuration in which the mounting leg 36 is inserted into the mounting hole 35, the heat reception to the temperature sensor 32 can be improved by heat conduction from the heat receiving plate 34 and the mounting leg 36, and the presence or absence of water in the tray 25 can be detected accurately. can do.

  Here, a more detailed operation will be described using the time series graphs shown in FIGS.

  First, the user puts water in the saucer 25 and places the food 23 on the grill 24. Thereafter, the door 21 is closed, the user presses the heating key with the operation input means 17, a signal is input from the operation input means 17 to the drive control circuit 16, and the first and second heating means 26 and 27 are energized. The Here, the power consumption of the first heating means 26 is 800 W, the power consumption of the second heating means 27 is 1000 W, and the maximum power consumption of both the first and second heating means 26 and 27 immediately after energization is started. The power is supplied through the drive control circuit 16. Then, the temperatures of the inside temperature detection means 28 and the bottom temperature detection means 30 are monitored, and if the bottom temperature detection means 30 reaches a predetermined temperature T1, the first and second heating are performed as shown in FIG. Both means 26 and 27 determine that water is not in the tray 25 and stop energization. Thereby, heating is stopped in a state where there is no water, generation of oil smoke due to oil falling from the cooked product 23 is suppressed, and a comfortable cooking environment can be improved. Further, when the saucer 25 is glazed and baked, the saucer 25 is thermally deformed by thermal expansion. Moreover, since there is a possibility of damaging the inside of the roaster cabinet and the equipment due to empty baking, safety can be improved by stopping energization by temperature detection.

  In this embodiment, T1 is set at 130 ° C. Normally, when the water is in the tray 25, the temperature is about 100 ° C., and the temperature is set so that it does not normally operate but operates in an abnormal state, and safely stops when operated. If the bottom temperature detection means does not reach T1, when the internal temperature detection means 28 reaches the predetermined temperature T2, the drive control circuit 16 supplies power to the second heating means 27 that is the lower heater. 16 energization and reduced to 250W. This T2 is set at 190 ° C. in this embodiment, and this temperature has been derived from the results of many tests to correlate with the temperature of the internal temperature detection means 28 at which oil etc. begins to drip from the cooked product 23. By the way, the lower side of the cooked food 23 is baked quickly until the oil etc. from the cooked food 23 starts to fall, and after the oil etc. starts to fall, the power consumption of the second heating means 27 is reduced, Even if the temperature of the second heating means 27 itself is lowered and oil or the like falls on the second heating means 27, the generation of oil smoke is suppressed. Further, the lower heater, which is the second heating means 27, is heated again with the maximum power consumption for 30 seconds before the completion of cooking. Thereby, oil etc. fall to the 2nd heating means 27, the adhering oil is evaporated, and when using next time, generation | occurrence | production of the oil smoke by the oil adhering last time can be suppressed, and a comfortable cooking environment can be improved.

  Further, during cooking and heating, the first heating means 26 is energized with the maximum power consumption, so that the temperature of the catalyst 29 can be raised to about 350 ° C. or more at which the catalyst 29 is effective. The cooking material 23 can be sufficiently heated by reducing the oil smoke discharged to the outside of the machine body by the catalyst 29 and making the first heating means 26 energized at the maximum power consumption. In this configuration, it is not necessary to configure a heating means dedicated to the catalyst that raises the temperature to the effect of the catalyst 29, and the cost can be reduced.

  As described above, in the present embodiment, energization of the first and second heating means 26 and 27 through the drive control circuit 16 until the internal temperature detection means 28 reaches a predetermined temperature is the maximum power consumption. When the predetermined temperature is reached, the power consumption of the second heating means 27 is made smaller than the power consumption of the first heating means 26 via the drive control circuit 16, so that the food 23 Boil the bottom of the cooked food 23 until the oil starts to fall, and after the oil starts to fall, the power consumption of the second heating means 27 is reduced to reduce the power of the second heating means 27 itself. Even if the temperature is lowered and oil or the like falls on the second heating means 27, the generation of oily smoke is suppressed, and the cooking 23 can be well-balanced in the upper and lower sides, and the oil dropped from the cooking 23 Generation of oil smoke The suppressed, it is possible to improve the comfortable cooking environment.

  Further, the second heating means 27 is set to have the maximum power consumption by energizing the second heating means 27 via the drive control circuit 16 for a certain period of time before the end of heating. Oil or the like falls on the means 27 to evaporate the adhered oil, and when it is used next time, generation of oil smoke caused by the previously adhered oil can be suppressed and a comfortable cooking environment can be improved.

  Furthermore, a catalyst 29 is provided in the exhaust passage 22 above the first heating means 26 so that during cooking and heating, the first heating means 26 is energized to achieve maximum power consumption. The catalyst 29 reduces the smoke discharged outside the machine body, and the energization of the first heating means 26 is set to the maximum power consumption, so that the temperature of the catalyst 29 is set to the catalyst by the first heating means 26 for cooking. Therefore, it is not necessary to configure a heating means dedicated to the catalyst, and the cost can be reduced.

  And the presence or absence of the water which entered the saucer 25 which suppresses generation | occurrence | production of the oil smoke by the oil etc. which fell from the cooking food 23 during cooking by providing the bottom temperature detection means 30 which detects the temperature of the bottom face of the cooking chamber 20 is detected. However, when there is no water, the heating is stopped, the generation of oily smoke due to the oil falling from the food 23 is suppressed, and a comfortable cooking environment can be improved.

  Further, the bottom temperature detecting means 30 has a temperature sensor 32 disposed on the upper part of the sensor holder 31, an electric insulating member 33 is disposed so as to cover the temperature sensor 32, and a heat receiving plate formed of aluminum on the electric insulating member 33. 34, and the heat receiving plate 34 is arranged so as to be in contact with the outer bottom surface of the cooking chamber 20, so that the heat of the outer bottom surface of the cooking chamber 20 can be transmitted from the heat receiving plate 34 to the temperature sensor 32. Thus, the presence or absence of water in the tray 25 can be detected more accurately.

  Furthermore, a mounting hole 35 is provided in the upper part of the sensor holder 31, the heat receiving plate 34 has a long and short shape, a part of the long side is bent downward to form a mounting leg 36, and the mounting leg 36 is attached to the mounting hole 35. By adopting a configuration in which it is inserted and attached, heat reception to the temperature sensor 32 can be improved by heat conduction from the heat receiving plate 34 and the mounting leg 36, and the presence or absence of water in the tray 25 can be detected with high accuracy.

  As described above, the cooking device according to the present invention can be well-balanced in the top and bottom of the food, suppresses the generation of oil smoke due to oil falling from the food, and improves the comfortable cooking environment. Therefore, in addition to a roaster incorporated in an induction heating cooker, a microwave oven, etc., the present invention can be applied to the use of a heating cooker such as a roaster or an oven toaster alone.

The disassembled perspective view which shows the structure inside the heating cooker in embodiment of this invention. Sectional drawing which shows the roaster structure of the heating cooker The exploded perspective view which shows the structure of the bottom temperature detection means of the heating cooker Sectional drawing which shows the structure of the bottom temperature detection means of the heating cooker The block diagram which shows the heating control of the roaster of the same heating cooker Operation explanatory diagram showing the normal operation of the roaster of the heating cooker Operation explanatory diagram showing the operation when there is no water in the pan of the same cooking device

Explanation of symbols

15 Roaster 16 Drive Control Circuit 17 Operation Input Means (Operation Unit)
DESCRIPTION OF SYMBOLS 20 Cooking chamber 21 Door 22 Exhaust path 23 Cooking thing 24 Grilling net 25 Saucepan 26 1st heating means (upper heater)
27 Second heating means (lower heater)
28 Inside temperature detection means 29 Catalyst 30 Bottom temperature detection means 31 Sensor holder 32 Temperature sensor 33 Electrical insulating member 34 Heat receiving plate 35 Mounting hole 36 Mounting leg

Claims (6)

A cooking cabinet provided in the main body, a door attached to the front entrance of the cooking cabinet, and smoke generated in the cooking cabinet provided on the rear or upper side opposite to the entrance of the cooking cabinet to the outside of the cooking cabinet An exhaust path for exhausting and a drive control circuit for controlling heating in the cooking chamber are provided, and in the cooking chamber, a grill for placing the cooked food, and the grill net are placed and water is accommodated. A saucer provided in a removable manner, a first heating means disposed above the food placed on the grill, and a power consumption disposed between the grill and the saucer that is higher than the first heating means. 2 heating means and an internal temperature detection means for measuring the temperature in the cooking chamber, and the drive control circuit is connected to the first and second heating means until the internal temperature detection means reaches a predetermined temperature. Is energized to the maximum power consumption, and when it reaches a predetermined temperature, The power consumption of the second heating means heating cooker according to the first smaller power consumption than the power consumption of the heating means. The cooking device according to claim 1, wherein the drive control circuit is configured such that energization of the second heating unit becomes a maximum power consumption for a predetermined time before the end of heating. The heating cooker according to claim 1, wherein a catalyst is provided in the exhaust path above the first heating means so that energization of the first heating means becomes maximum power consumption during cooking and heating. The cooking device according to claim 1, further comprising bottom temperature detection means for detecting the temperature of the bottom surface of the cooking chamber. The bottom temperature detecting means has a structure in which a temperature sensor is arranged on the upper part of the sensor holder, an electric insulating member is arranged so as to cover the temperature sensor, and a heat receiving plate is provided on the electric insulating member. The cooking device according to claim 4, wherein the cooking device is disposed so as to contact the outer bottom surface. A mounting hole is provided in the upper part of the sensor holder, the heat receiving plate is shaped to be long and short, a part of the long side is bent downward to form a mounting leg, the mounting leg is inserted into the mounting hole, and the heat receiving plate is attached to the sensor holder The cooking device according to claim 5.

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