JP2007003121A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To make steam reach upper and lower both surfaces of a cooked material to satisfactorily finish cooking in a cooker having a steam cooking function. <P>SOLUTION: This cooker is provided with a pan 34 and a grill 35 arranged on the pan 34 by being placed on legs 35b and 35c for setting the cooked material A in a cooking chamber 13, and a height H<SB>11</SB>of the legs 35b and 35c of the grill 35 is larger than a depth D<SB>11</SB>of the pan 34, and thereby the steam generated at the time of steam cooking reaches the upper part of the grill 35 as it is, and the steam reaches the lower part of the grill 35 through an upper surface part 35a of the grill 35 and the pan 34 (a space made by the legs 35b and 35c of the grill 35) while the steam is prevented from being obstructed by a peripheral wall 34a of the pan 34, and therefore, the steam sufficiently reaches the upper and lower both surfaces of the cooked material A, and cooking can be satisfactorily finished. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a heating cooker having a steam cooking function.

  In recent years, heating cookers have been provided with a steam cooking function. The steam cooking function is such that steam is supplied to the cooking chamber for cooking, and the food to be cooked is wrapped with steam to allow cooking while preventing drying.

Thus, the cooking device is provided with a dish for setting an object to be cooked in a cooking chamber and a grill net on which legs are placed on the dish. FIG. 6 shows the dish 1 and the grill 2, and the height H ₁ of the leg 2 a of the grill 2 is smaller than or equal to the depth D ₁ of the dish 1. Accordingly, the upper surface portion 2b, which is a portion of the surface of the grill net 2 on which the cooking object A is placed, is located at a height almost equal to the upper edge 1a of the plate 1, and in short, the surface of the plate 1 is baked. The entire net 2 can be accommodated.
Note that the dish 1 serves to receive juice, oil, water, and the like that fall from the cooking object A placed on the grill 2 during cooking.

The plate 1 and the grill 2 having the above dimensional relation are similarly used in a cooking device having a steam cooking function.
However, in the cooking device having a steam cooking function, the dimensional-related dish 1 and the grill 2 have good water vapor above the grill 2, but steam is below the grill 1 around the circumference of the dish 1. It is blocked by the side wall 1b, and therefore, the steam reaches the cooked object A well only on the upper surface, and the steam does not reach the lower surface. As a result, the temperature of the cooked object A hardly rises and is good. It was difficult to obtain a finished condition.

On the other hand, there is an idea that the height H ₁ of the leg 2a of the grill 2 is made larger than the depth D ₁ of the pan 1 (see, for example, Patent Document 1).
JP-A-5-256458

The above-described idea of making the height H ₁ of the legs 2a of the grill 2 larger than the depth D ₁ of the pan 1 does not have a steam cooking function in the cooking device itself. The idea that the height H ₁ of the leg 2a of the grill 2 is greater than the depth D ₁ of the pan 1 is that the pan 1 is in contrast to the optical sensors provided in multiple stages on the left and right sides of the cooking chamber. The portion to be cooked placed on the upper surface 2b of the grill 2 and the space between the upper surface 2b of the grill 2 and the plate 1 (the portion where the space is opened by the legs 2a of the grill 2) ), The microcomputer determines the cooking contents (grill cooking, oven cooking) by blocking and transmitting the light path of the optical sensor, and sets the cooking mode, and steam cooking is performed. It has nothing to do with the surroundings of water vapor with respect to the cooking object A.

  Therefore, even in this case, when steam cooking is performed, water vapor reaches only the upper surface of the object A to be cooked and does not reach the lower surface. As a result, the temperature of the object A is not easily raised, and the degree of completion is satisfactory. It was not possible to solve the problem of difficult to obtain.

  The present invention has been made in view of the above-described circumstances, and therefore, the object thereof is to have a steam cooking function, in which water vapor is well delivered to the upper and lower surfaces of an object to be cooked to obtain a good finished condition. To provide a cooking device that can.

  In order to achieve the above object, in the cooking device of the present invention, in a cooking device having a steam cooking function of cooking by heating by supplying water vapor to the cooking chamber, for setting the food to be cooked in the cooking chamber, It comprises a dish and a grill net placed on the dish with legs placed thereon, and the height of the leg of the grill net is made larger than the depth of the dish (invention of claim 1).

  According to the above means, the steam during steam cooking reaches the upper part of the grille as it is, and between the portion of the surface on which the cooking object of the grille is placed and the dish (the grille). It is less likely to be blocked by the peripheral side wall of the dish through the part where the space is opened at the legs of the net), so that the water vapor well reaches both the upper and lower surfaces of the object to be cooked, and a good finish can be obtained.

Hereinafter, an embodiment (one embodiment) of the present invention will be described with reference to FIGS.
First, FIG. 3 shows the overall configuration of the heating cooker. The inner box 12 is assembled inside the outer box 11, and the inside of the inner box 12 is used as a cooking chamber 13. The cooking chamber 13 is provided with a plurality of stages (three stages in the illustrated example) symmetrically on both the left and right side portions (only the left side portion is shown). A plurality of steam jets 15 are arranged in a line in the front-rear direction at a portion between the lowermost dishing portion 14 and the middle-stage dishing portion 14.

  In addition, a large number of ventilation holes 16 are provided in the inner surface of the cooking chamber 13. The front surface of the cooking chamber 13 is open, and the opening 17 is opened and closed by a door 19 having a handle 18. Further, an operation panel 20 is provided in the front right side of the opening 17 on the front surface of the outer box 11, and a number of various operation switches 21 and a display unit 22 exist on the operation panel 20.

  On the other hand, a machine room 23 shown in FIG. 4 exists outside the cooking chamber 13 (between the inner box 12 and the outer box 11). A magnetron 24 that is a microwave oscillator and a cooling fan 25 are disposed in a right side portion of the cooking chamber 13 in the machine chamber 23. Among these, the magnetron 24 is attached to the outer surface of the inner box 12 and supplies generated microwaves to the cooking chamber 13 through a waveguide (not shown). On the other hand, the cooling fan 25 is located behind the magnetron 24 and includes a blower blade 25a and a motor 25b. The fan 25 is rotated by the motor 25b so as to blow the magnetron 24 forward. While cooling, accompanying the heat taken from the magnetron 24, air is sent to the cooking chamber 13 through the duct 26 provided on the outer surface of the inner box 12, and is further exhausted from the cooking chamber 13 to the outside of the outer box 11 through an exhaust duct (not shown). It has become.

  A blower blade 27 a of a hot air fan 27 and a hot air heater 28 are covered with a casing 29 in a part of the machine room 23 behind the cooking chamber 13. The motor 27b of the hot air fan 27 is located outside the casing 29, and the motor 27b rotates the blower blades 27a to circulate the air in the cooking chamber 13 through the vent hole 16, and the circulating air is heated to the hot air heater 28. Heat to hot air. Accordingly, hot air is supplied to the cooking chamber 13 from the vent hole 16. A temperature sensor (not shown) is provided for the hot air, and the heat generated by the hot air heater 28 is controlled based on the detection result of the hot air temperature by the temperature sensor so that the temperature of the hot air becomes a predetermined temperature. Yes.

  A steam generator 30 serving as a steam generating means is attached to the left side of the cooking chamber 13 in the machine room 23 at a position corresponding to the steam outlet 15 on the outer surface of the inner box 12. is doing. The steam generator 30 has a steam heater 31 inside, and a water storage tank 32 is detachably disposed below the cooking chamber 13 with respect to the steam generator 30, and is located behind the water storage tank 32. A water supply pump 33 is arranged.

With this configuration, the water supply pump 33 sends the water in the water storage tank 32 to the steam generator 30 with the water storage tank 32 that has stored water attached. In the steam generator 30, the water sent is heated by a steam heater 31 to form steam, and this steam is ejected from the steam outlet 15 into the cooking chamber 13 and supplied.
In addition, although not shown, an upper heater for grill cooking is disposed on the outer upper surface of the cooking chamber 13, and a lower heater is disposed on the outer lower surface of the cooking chamber 13.

  1 and FIG. 2 show a plate 34 and a grill 35 for setting the cooking object A in the cooking chamber 13 for the entire configuration of the heating cooker described above. Of these, the dish 34 is made of an electrical insulating material, especially ceramic that generates a large amount of far infrared rays, and is rectangular, especially a rectangular shape that is long to the left and right, and has a shallow bottom shape. 14 is installed in the cooking chamber 13 like a shelf.

The grill 35 is constructed by welding parts made of metal wires and painting them with an electric insulating material paint, and the upper surface 35a, which is the surface on which the food A is placed, has a plate 34. It has the same quadrangle, and thus a long rectangle on the left and right. And, the both sides of the front and rear and both sides of the left and right, respectively legs 35b, and provided with 35c, the leg portion 35b, 35c is larger than the depth D ₁₁ of the height H ₁₁ dishes 34 is doing. The height H ₁₁ of the leg portion 35b, 35c is in the distance L between Ho Isuzu same set between stages dish hooking portion 14 of the cooking chamber 13. In addition, the distance L between the steps of the dishing portion 14 of the cooking chamber 13 is between the lowermost plate hanging portion 14 and the middle plate hanging portion 14 and between the middle plate hanging portion 14 and the uppermost plate hanging portion 14. The distance L is equal to the distance L.

Thus, the grill net 35 is arranged by placing the leg portions 35b and 35c on the plate 34, and when the plate 34 is hung on the plate rack 14 and installed in the cooking chamber 13, the grill net The steam outlet 15 faces between the upper surface portion 35a of 35 (the portion of the surface on which the object A is to be placed) and the dish 34. Further, when the grill 35 is disposed on the plate 34, the leg portions 35 b and 35 c are in contact with the bottom edges of the four sides of the plate 34. In addition, the width W ₁₁ of the upper surface portion 35a of the baked net 35, the legs 35b, among 35c, are set to be smaller than the width W ₂₂ between the tip portions of the left and right leg portions 35b, whereby, baked net 35 The front form forms a trapezoid (see FIG. 1).

Next, the operation of the above configuration will be described.
When steam cooking is performed, water vapor generated by heating the water sent from the water storage tank 32 to the steam generator 30 with the steam heater 31 is ejected from the steam outlet 15 into the cooking chamber 13. Supplied. At this time, in the cooking chamber 13, the dish 34 on which the grill net 35 is placed as described above is placed on the dish hanging portion 14, and the cooking object A is placed on the upper surface portion 35 a of the grill net 35. deep.

  Then, the steam reaches the upper part of the grill 35 as it is, and the steam also reaches the lower part of the grill 35 between the upper surface portion 35a of the grill 35 and the plate 34 (a space is formed between the legs 35b and 35c of the grill 35). ) Is less obstructed by the peripheral side wall 34a of the plate 34 through the portion. Thus, water vapor can reach both the upper and lower surfaces of the item A to be cooked, and a good finish can be obtained.

FIG. 5 shows the change in the center temperature of chicken peach when the chicken thigh is cooked with superheated steam with the cooking chamber 13 preheated to 250 [° C.] in the experiment of the inventor. Yes. As described above, in the case of using the grill net 35 in which the height H ₁₁ of the legs 35b and 35c of the present configuration is larger than the depth D _{11 of the} plate 34 (characteristic line X), the food to be cooked (chicken Since the water vapor well reaches both the upper and lower surfaces of the peach), compared to the case of using a grill (the characteristic line Y) where the height of the conventional leg is smaller than or equal to the depth of the dish, It can be seen that the temperature rise of the cooked food is fast.
In this case, the cooking time can be shortened and the energy saving effect is excellent.

For example, the superheated steam is supplied to the cooking chamber 13 as described above, and the hot air is circulated and supplied to the cooking chamber 13 by the operation of the hot air fan 27 and the heat generated by the hot air heater 28, particularly by the high heat generation. This means that the temperature of the steam is raised to 100 [° C.] or more. The steam is simply supplied to the cooking chamber 13, or the steam supplied with the operation of the hot air fan 27 and the low heat generation of the hot air heater 28. (Both are less than 100 [° C.]).
However, even when cooking with steam that is not superheated steam, with this configuration, the steam reaches both the upper and lower surfaces of the object A to be cooked, and a good finish can be obtained.

In addition, there are oven cooking, grill cooking, and range cooking as cooking performed by the heating cooker of this configuration. Of these, the oven cooking generates hot air in the cooking chamber 13 by the operation of the hot air fan 27 and the heat generation of the hot air heater 28. The food to be cooked is heated and heated by circulating supply, and grill cooking is performed by heating the food to be cooked by heating an upper heater (not shown) or a lower heater (also not shown). In the cooking, range cooking, microwaves are supplied from the magnetron 24 to the cooking chamber 13 to cook the food to be cooked by microwaves.
Among these, especially in the case of oven cooking, hot air reaches well to the upper and lower surfaces of the cooking object A placed on the grill 35 on the dish 34 of the present configuration, and a good finish can be obtained.

In addition, in the case of this configuration, the distance L between the steps of the dish-hanging portion 14 that the cooking chamber 13 has a plurality of steps and the height H ₁₁ of the legs 35b and 35c of the grill 35 are substantially the same. It is set. As a result, the degree of completion of the food to be cooked according to the stage of the dishing part 14 can be obtained even if the stage of the dishing part 14 is changed. For example, in the case of the present configuration, when the dish on which a conventional grill with a low leg is placed is cooked by placing it on the middle dishing portion 14, the dish 34 is the lowermost plate hanging in the present configuration. It can be obtained by applying to the part 14, and it can reduce the cooking time and save energy by allowing the water vapor and hot air to reach not only the upper surface but also the lower surface of the object A to be cooked. It is possible to obtain it. The reason why the distance L between the steps of the pan 14 and the height H ₁₁ of the legs 35b, 35c of the grill 35 is set to be substantially the same is the height of the legs 35b, 35c of the grill 35. those made precisely because is larger than the depth D ₁₁ of the H ₁₁ dish 34 is.

  In the case of this configuration, the steam outlet 15 is present on the side surface of the cooking chamber 13, so that the flow of water vapor between the upper surface portion 35 a of the grill 35 and the dish 34 is more direct. Thus, it is possible to more efficiently obtain the finished condition of the object A to be cooked. Accordingly, the cooking time is shortened and the energy saving effect is further improved.

  Further, in that case, the dish 34 and the grill 35 can be installed at a position where the steam outlet 15 faces between the upper surface 35 a of the grill 35 and the dish 34, thereby the upper surface of the grill 35. The passage of water vapor between the portion 35a and the dish 34 can be made even more direct, and a good finished condition of the cooking object A can be obtained more efficiently. Accordingly, the cooking time is further shortened and the energy saving effect is further improved.

In addition, the steam outlet 15 exists in the side part of the cooking chamber 13, and also the position where the said steam outlet 15 can face the plate 34 and the grilling net 35 between the upper surface part 35a of the grilling net 35 and the plate 34 is provided. each above-mentioned effects owing to installable and was also the legs 35b of the burn network 35, in which precisely obtained from is larger than the depth D ₁₁ of the height H ₁₁ of 35c dish 34.

In addition, the plate 34 is square, and the tips of the legs 35b and 35c of the grill net 35 are in contact with the bottom edges of the four sides of the plate 34. It is possible to eliminate the sticking and prevent the to-be-cooked object A from falling due to the rattling. In particular, the legs 35b of the burn network 35, the case of those of the present structure is larger than the depth D ₁₁ of the dish 34 a height H ₁₁ of 35c, with the height of the baked net 35 is increased, resulting rattling As it becomes easy, it can be eliminated because the tips of the legs 35b and 35c of the grill net 35 are in contact with the bottom edges of the four sides of the plate 34, so that it can be used comfortably without the adverse effects of rattling. Can do.

Further, in this case, the upper surface portion 35a width W ₁₁ of the baked net 35 is set smaller than the width W ₂₂ between the tips of the legs 35b, whereby, without tempering network 35 from protruding from the scope of the dish 34 It is possible to prevent the grill net 35 from touching the coated inner wall surface of the cooking chamber 13 and damaging it. Also in this case, in particular, in the case of the present configuration in which the height H ₁₁ of the legs 35b and 35c of the grill 35 is larger than the depth D ₁₁ of the pan 34, the height of the grill 35 increases, where the network 35 is easily contact with the inner wall surface of the cooking chamber 13, it from the upper surface portion 35a width W ₁₁ of Shoami 35 is to be not that set smaller than the width W ₂₂ between the tips of the legs 35b And it can be used comfortably without the harmful effects of the contact of the grill 35 with the inner wall surface of the cooking chamber 13.

Further, in addition to the fact that the grill 35 does not contact the inner wall surface of the cooking chamber 13, the dishes 34 are made of an electrical insulating material. The grill net 35 can be used in combination. Therefore, for example, when re-heating tempura, it will be sticky if you only cook it in the range, but if you cook the range first, raise the temperature of the tempura, then cook it in the oven and heat it, you will finish it quickly. Can do.
In addition, this invention is not limited only to the Example shown above and shown in drawing, In the range which does not deviate from a summary, it can change suitably and can implement.

The longitudinal cross-sectional view of the principal part which shows one Example of this invention Perspective view of dish and grill Perspective view of the whole cooking device with the door open Cross section of the whole cooking device The figure which shows the temperature change at the time of cooking of to-be-cooked material Longitudinal cross-sectional view of a pan and a grill showing conventional examples

Explanation of symbols

In the drawing, 13 is a cooking chamber, 14 is a dish hanging portion, 15 is a steam outlet, 30 is a steam generator, 34 is a dish, 35 is a grill, 35a is a top surface of the grill (the object to be cooked is placed) portion of the surface), 35b, 35c are the legs of the grill, H ₁₁ is the height of the grill, D ₁₁ is the dish depth, L is the distance between the stages of the dish hook, W ₁₁ is the upper surface of the grill The width of the part, W ₂₂ , indicates the width between the tips of the legs of the grill.

Claims (6)

In what has steam cooking function to supply steam to the cooking chamber and cook it,
It comprises a dish for setting the food to be cooked in the cooking chamber and a grill net placed on the dish with legs placed thereon,
A heating cooker characterized in that the height of the legs of the grill is greater than the depth of the dish.   2. The cooking chamber according to claim 1, wherein the cooking chamber has a plurality of stages of dishing parts for hanging the dishes, and the distance between the stages of the dishing parts and the height of the legs of the grill net are set to be substantially the same. Cooking cooker.   The cooking device according to claim 1, wherein a steam outlet for ejecting water vapor into the cooking chamber is provided on a side surface of the cooking chamber.   4. The heating according to claim 3, wherein the dish and the grille can be installed at a position where the steam outlet faces the part between the surface of the grille where the food to be cooked is placed and the dish. Cooking device.   The dish is square, the tip of the leg of the grille is in contact with the bottom edge of the four sides of the dish, and the width of the part on which the cooking object of the grill is placed is the width between the legs of the leg The cooking device according to claim 1, wherein the cooking device is smaller. 6. The cooking device according to claim 5, wherein the dish is made of an electrical insulating material.

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