JP2007040655A - Electric cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an electric cooker, capable of efficiently heating a cooking material while significantly suppressing thermal decomposition of oil and fat in a receiving tray. <P>SOLUTION: The electric cooker comprises a cooking storage 1 storing a cooking grill 2 for placing the cooking material 1, an upper heater 3 located above the cooking grill 2, a lower heater 4 located under the cooking grill 2, and the receiving tray 5 arranged under the lower heater 4 to receive an exude component from the cooking matter 11, the surface opposed to the receiving tray 5 of the lower heater 4 having heat insulating coating 9. Since the heat generated by the lower heater 4 is efficiently concentrated to the cooking material 11, heating efficiency is improved. Further, since radiant heating to the receiving tray 5 side is suppressed to suppress thermal decomposition of oil and fat or the like exuded from the cooking material 11, which is captured by the receiving tray 5, contamination of the inside or deterioration in taste of the cooking material 11 can be prevented. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an electric cooker that electrically cooks cooked food.

  This type of conventional electric cooker is designed to heat cooked food using radiant heat from an electric sheathed heater or glass tube heater, etc. A method of installing heaters above and below a net-like member on which an object is placed is used (for example, see Patent Document 1).

  There is also an electric cooker provided with a saucer below the lower heater that prevents splashing of oil and fat that exudes and drops from the cooked product during heating (for example, see Patent Document 2).

Furthermore, in order to prevent heating and fuming of the oil and fat collected in the saucer, there is also an electric cooker provided with a reflector having an opening between the mesh member on which the food is placed and the saucer. It has been proposed (see, for example, Patent Document 3).
Japanese Patent Application Laid-Open No. 2004-84589 JP 2000-296064 A JP 2002-58601 A

  However, in the conventional electric cooker as disclosed in Patent Documents 1 and 2 above, it is possible to effectively generate pyrolysis fumes such as oils and fats that are secondarily generated while efficiently heating uniform food. It was difficult to suppress. In other words, in order to uniformly heat the cooked food without unevenness, it is necessary to heat the cooked food placed on the net-like member substantially equally from the upper and lower surfaces. A substantially equivalent radiant energy supply is required. From this point of view, conventionally, heaters are provided above and below the mesh member, but here the heater on the lower surface has a secondary influence.

  When cooking food such as fish is heated, a liquid containing oil and fat oozes out and drops as the temperature of the food increases. This liquid is collected in a tray that is provided further below the heater on the lower surface, but the tray is in a position that is constantly radiantly heated by the lower surface heater, and the temperature of the collected fat and oil gradually rises and heats up. Will be disassembled. The smoke generated by the pyrolysis component is discharged from the electric cooker and pollutes the indoor space, and also adheres to the cooked food in the electric cooker to give an odor and impair the flavor of the cooked food.

  In order to suppress the thermal decomposition of fats and oils in the saucer, a method of preliminarily storing water in the saucer is also used, but in this case, the thermal decomposition of fats and oils is suppressed, but excessive moisture transpiration occurs, Since this wraps the cooked product, the cooked product is finished in a humidified state and the flavor is impaired.

  On the other hand, as in the electric cooker disclosed in Patent Document 3 above, in order to suppress the heater heating to the oil and fat collected in the saucer, a reflector having an opening on the upper surface of the saucer is installed In the initial state where the reflecting plate surface is clean, while the heat is reflected and supplied to the food, it is possible to process the dripping oil and fat through the opening and dropping into the saucer having a low temperature in the shade of the reflecting plate. The oil and fat dripped on the reflector is not instantly dripped through the apertures, but smoke is generated by pyrolysis on the reflector surface near the heater, and the residue loses fluidity and the reflector surface There is a problem that it stays on the surface and does not exhibit the initial effects.

  The present invention solves the above-described conventional problems, and has an effect of suppressing the decomposition and smoke generation of oil and fat exuded from the cooked food, and excellent in the heating performance of the cooked food, effectively and continuously with a simple configuration. It aims at providing the electric cooker which can be demonstrated.

  In order to solve the above-described conventional problems, an electric cooker according to the present invention includes a cooking chamber for storing a cooking net on which food is placed, an upper heater located above the cooking net, and a lower part of the cooking net. A lower heater located in the lower heater, and a saucer that is disposed below the lower heater and receives the exudation component from the cooked food, and a heat insulating coating is applied to the saucer facing surface of the lower heater. The generated heat is efficiently concentrated on the upper cooking product, so that the heating efficiency is improved, and the radiant heating to the saucer side is suppressed, and the thermal decomposition of oil and fat that exudes from the cooked product collected in the saucer. Since it is suppressed, it is possible to prevent indoor contamination and a decrease in the flavor of the cooked food.

  The electric cooker of the present invention improves the heating efficiency by concentrating the heat radiation of the heater on the side of the food, while suppressing the radiation heating on the saucer side, so that no smoke is generated due to thermal decomposition of oil and fat, and indoor pollution It is also possible to suppress a decrease in flavor of food and food.

  1st invention is a cooking chamber which accommodates the cooking net | ware which mounts a foodstuff, the upper heater located above the said cooking net, the lower heater located below the said cooking net, and the lower part of the said lower heater A dish that receives the exudation component from the cooked food and is provided with a heat insulating coating on the dish-facing surface of the lower heater. Because it concentrates, the heating efficiency is improved, and the radiant heating to the saucer side is suppressed, and the thermal decomposition of oil and fat that exudes from the food collected in the saucer is suppressed. Flavor reduction can be prevented.

  In the second invention, in particular, the lower heater of the first invention is constituted by a sheathed heater, and a heat-resistant heat insulating material is disposed in close contact with the receiving tray facing surface to form a heat insulating coating. By using a sheathed heater, an electric cooker can be formed at low cost.

  In the third invention, in particular, the lower heater according to the first invention is constituted by a heating wire and a radiation tube made of a heat ray transmitting material and having the heating wire sealed therein, and on the receiving plate facing surface of the radiation tube. Heat-impermeable material is closely coated to form a heat-insulating coating, and the generated radiant heat is more concentratedly supplied to the food and the supply of heat to the saucer is greatly suppressed, improving heating efficiency and fats and oils It is possible to increase the suppression of minute decomposition and smoke generation.

  In the fourth invention, in particular, a metal material having a high heat ray reflectivity is used as the heat ray non-transparent material of the third invention, and the heat ray emitted downward from the heating wire has a heat ray reflectivity. Reflected upward by a large metal material and can be used centrally for cooking, so both heat insulation downward and improvement in heat utilization rate can be satisfied. It is possible to increase the suppression of minute decomposition and smoke generation.

  In the fifth aspect of the invention, in particular, the upper heater of any one of the first to fourth aspects of the invention is provided with a heat insulating coating, and the heat generated from the upper heater is used to heat the food underneath. While concentrating, heating of the upper inner wall of the cooking chamber is suppressed, so that the energy utilization efficiency can be maintained high and the heat insulation configuration of the cooking chamber can be simplified.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In addition, this invention is not limited by this embodiment.

(Embodiment 1)
Fig.1 (a) is sectional drawing of the heating cooker in Embodiment 1 of this invention, (b) is principal part fragmentary sectional drawing of the lower heater of the heating cooking appliance.

  In FIG. 1, the electric cooker according to the present embodiment includes a cooking cabinet 1 for storing a cooking net 2 on which a food 11 such as fish is placed, and an upper heater 3 disposed above and below the cooking net 2. And the lower heater 4 and the saucer 5 installed in the cooking chamber 1 below the lower heater 4 so that entrance / exit was possible were provided. Here, as shown in FIG. 1B, the lower heater 4 is a sheathed heater having a configuration in which the heating wire 6 is wrapped with an insulating material 7 and a metal tube 8. A heat insulating coating 9 made of porous ceramic having excellent heat resistance is closely attached.

  About the electric cooker comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  First, the cooking net 2 on which the food 11 such as fish is placed is placed in the cooking cabinet 1 and the upper heater 3 and the lower heater 4 are energized so that the cooking is performed by the radiant heat from the upper and lower heaters 3 and 4. Start. Water and fats and oils ooze out and drop from the cooked food 11 as cooking progresses, but a saucer 5 is disposed below the cooking net 2, and the dropped fats and oils are collected here. The

  Since the oil and fat collected in the receiving tray 5 has the lower heater 4 in the closest position, it is heated to a high temperature and thermally decomposed in the conventional manner and is scattered in the cooking chamber 1 as oil smoke. In this embodiment, the lower part of the lower heater 4 which is a surface facing the tray 5 is covered with the heat insulating coating 9, and the heat generated from the heating wire 6 is also difficult to reach the surface of the heat insulating coating 9.

  Therefore, the heat generated from the heating wire 6 is radiated from the surface of the upper metal tube 8 where most of the lower heater 4 is released toward the food 11, and the supply of radiant heat toward the saucer 5 is significantly reduced. Is done. For this reason, thermal decomposition of the fats and oils etc. which were collected by the saucer 5 is suppressed, and the fall in the flavor by the contamination in the room | chamber interior or the cooking chamber 1, and the adhesion to the foodstuff 11 can be suppressed. Further, even when water is stored in the tray 4 in order to reliably collect oils and fats, the heating of the water in the tray 4 by the lower heater 4 is suppressed. Thus, a safe and clean cooking operation can be performed without deteriorating the flavor of the food 11.

  Although the receiving tray 5 is somewhat radiantly heated from the upper heater 3, it is shielded by the long distance and the food 11 arranged in the middle, so that the influence is small, and the direct heat from the lower heater 4. It was confirmed that a great effect can be achieved by reducing the radiation.

  In addition, as means for preventing direct radiation from the lower heater 4 to the tray 5, there can be considered means for arranging a shielding plate, a reflecting plate or the like between the two as in the prior art. In this case, these shielding materials are the conventional ones. A practical effect cannot be expected from the same situation as the receiving tray 5, that is, a position and an operational relationship in which oil and fat are collected and subjected to thermal decomposition. On the other hand, according to the present embodiment, the heat insulation effect is somewhat weakened by arranging the heat insulation coating 9 in close contact with the surface of the lower heater 4, but there is almost no action of collecting oil and fat here. Most of the oils and fats exuded from the cooked material flow down to the tray 5 and the temperature rise is suppressed at least to the extent that no thermal decomposition reaction occurs in the tray 5 to prevent the conventional thermal decomposition contamination of fats and oils. Is possible.

  In this embodiment, the heat insulating coating 9 as another member is closely attached to the lower outer surface of the lower heater 4, but this configuration is not necessarily required. For example, the layer thickness of the insulating material 7 in the metal tube 8 is not necessarily required. It is also possible to have an integrated configuration such as increasing the thickness on the lower surface. However, in order to reduce the temperature of the opposing surface that directly contributes to the heat radiation to the tray 5 as much as possible, it is more effective to attach a porous heat insulating layer as in the present embodiment.

  As described above, in the present embodiment, the surface of the lower heater 4 disposed between the cooking net 3 and the tray 5 is heat-insulated so that the energy generated from the lower heater 4 is cooked. Concentrated use and control of thermal decomposition of fats and oils collected in the receiving tray 5 is effective in improving energy utilization efficiency, preventing the generation of contaminants from the cooking cabinet 1, and preventing the quality deterioration of the cooked food 11. An electric cooker that emits light can be provided.

(Embodiment 2)
FIG. 2 is a partial cross-sectional view of the main part of the lower heater of the electric cooking device according to the second embodiment of the present invention. The basic configuration and operation of the electric cooking device in the present embodiment are the same as those in the first embodiment, and the configuration of the lower heater 4 is characterized. Therefore, the difference will be mainly described. Therefore, the same components as those of the electric cooker according to the first embodiment are denoted by the same reference numerals and description thereof is omitted.

  As shown in FIG. 2, the lower heater 4 of the electric cooking device in the present embodiment is sealed by filling the inert gas into the radiation tube 10 made of heat-resistant glass having heat ray transmission performance. The heat insulating coating 9 made of a thin stainless steel plate is closely attached to the lower outer surface of the radiation tube 10.

  With the above configuration, the radiant heat emitted from the heating wire 6 is radiated from the upper surface covered only with heat-resistant glass having heat ray transmission performance toward the food 11 in the cooking cabinet 1, and is insulated by the action of heat ray non-transmission. The lower surface where the radiation path is blocked by the heat insulating coating 9 that exhibits the effect can be in a state where almost no radiant heat is supplied, and it is possible to more reliably suppress thermal decomposition of oil and fat in the tray 5. . In addition, since the heat insulation coating 9 is formed of a thin stainless steel plate that is in close contact with the radiation tube 10, even if the oil dropped from the food 11 comes into contact with the lower heater 4, it stays and accumulates here and is thermally decomposed. It is almost possible to avoid the above, and there is no great restriction on the arrangement of the lower heater 4 below the cooking net 2.

  Furthermore, if a material with high heat ray reflectivity such as a stainless steel thin plate is used for the heat insulating coating 9 as in the present embodiment, the heat rays emitted downward from the heating wire 6 are reflected by the heat insulating coating 9. Thus, it is possible to concentrate on the upper cooking object 11, satisfy both the downward heat insulation and the upward heat utilization rate, and obtain a more desirable lower heater performance.

(Embodiment 3)
FIG. 3 is a partial cross-sectional view of the main part of the lower heater of the heating cooker according to the third embodiment of the present invention. The basic configuration and operation of the electric cooking device in the present embodiment are the same as those in the second embodiment, and the arrangement configuration of the heat insulating coating 9 is characterized. Accordingly, the difference will be mainly described, and the same components as those of the electric cooker in the above embodiment will be denoted by the same reference numerals and the description thereof will be omitted.

  In the second embodiment, the heat insulating coating 9 is formed of a thin stainless plate and provided on the lower outer surface of the radiation tube 10. In the present embodiment, the heat insulating coating 9 is as shown in FIG. Further, a metal thin film is formed on the lower inner surface of the heat-resistant glass-made radiation tube 10 by vapor deposition.

  By adopting this configuration, the concentrated use of the radiant heat wire detailed in the second embodiment and the suppression of thermal decomposition of oil and fat in the lower receiving tray 5 are reliably performed, and the heat insulating coating 9 is provided. It is possible to maintain the heat insulation effect over a long period of time without being contaminated by the oil or the like dripping, or being contaminated when the lower heater 4 is cleaned.

  The heat insulating coating 9 is not necessarily formed in close contact with a means such as vapor deposition as in the present embodiment, and a method such as attaching a separately prepared metal thin plate to the inner surface of the radiation tube 10 may be used. It is possible to select and configure these means.

(Embodiment 4)
FIG. 4 is a cross-sectional view of an electric cooker according to the fourth embodiment of the present invention. The basic configuration and operation of the electric cooking device in the present embodiment are the same as those in the first embodiment, but the configuration of the upper heater 3 is characteristic. Accordingly, the difference will be mainly described, and the same components as those of the electric cooker in the above embodiment will be denoted by the same reference numerals and the description thereof will be omitted.

  As shown in FIG. 4, the electric cooker according to the present embodiment is configured such that the configuration of the upper heater 3 is a mirror surface structure of the lower heater 4. That is, the upper half surface of the metal tube 8 covering the outermost surface of the upper heater 3 is covered with the heat insulating coating 9 made of porous ceramic.

  With the above configuration, since the upper heater 3 is located above the cooking net 2, there is no dripping of oil or the like that exudes from the food 11, but radiant heat emitted from the upper surface of the upper heater 3 is generated in the cooking chamber 1. To provide an electric cooker with high energy utilization efficiency by suppressing the loss of heat that is dissipated to the outside by heating the upper inner wall of the inside, so that most of the generated radiant heat can be concentrated on the cooked food 11 Can do.

  As the configuration, the same specification as that of the lower heater 4 can be used as the upper heater 3, and the heat radiation toward the outside is reduced, so that the heat insulation structure of the entire exterior of the electric cooker is simple. Therefore, it is possible to realize an effective electric cooker at low cost.

  The upper heater 3 used here can use the specifications described in the second and third embodiments as in the case of the lower heater 4, and can maintain and ensure the same effect. .

  In the present embodiment, the upper heater 3 and the lower heater 4 are formed in a tubular shape. However, as described above, the heat insulation coating that controls the heat radiation to the facing surface to the cooking net 2 and the facing surface to the saucer 5. As long as the structure can secure 9, the same effect can be exhibited, and may be a polygonal or flat wire heater, a lattice shape or a flat plate shape with a plurality of openings. It is not restricted by

  As described above, the electric cooker according to the present invention suppresses the generation of pollutants due to thermal decomposition of fats and oils generated in the cooking chamber, and increases the energy utilization efficiency by concentrated use of the supplied radiant heat to the cooked food. Therefore, it can be widely applied to various electric cookers such as ovens, grills, and roasters for home use and business use.

(A) Sectional drawing of electric cooker in Embodiment 1 of this invention (b) The principal part fragmentary sectional view of the lower heater of the electric cooking appliance Main part fragmentary sectional view of the lower heater of the electric cooker in Embodiment 2 of this invention The principal part fragmentary sectional view of the lower heater of the electric cooker in Embodiment 3 of this invention Sectional drawing of the electric cooker in Embodiment 4 of this invention

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooking chamber 2 Cooking net 3 Upper heater 4 Lower heater 5 Receptacle 6 Heating wire 9 Heat insulation coating 10 Radiation tube 11 Cooked food

Claims (5)

A cooking chamber for storing a cooking net on which the food is placed, an upper heater located above the cooking net, a lower heater located below the cooking net, and the cooked food arranged below the lower heater. An electric cooker comprising a receiving tray that receives the exuded component that has come out of the heater, and a heat insulating coating is applied to the receiving plate facing surface of the lower heater. The electric cooker according to claim 1, wherein the lower heater is configured as a sheathed heater, and a heat-resistant heat insulating material is disposed in close contact with the receiving tray facing surface to form a heat insulating coating. The lower heater is composed of a heating wire and a radiation tube made of a heat ray transmitting material and having the heating wire sealed inside, and a heat ray non-transparent material is tightly coated on the surface facing the tray of the radiation tube to provide a heat insulation coating. The electric cooker according to claim 1. The electric cooker according to claim 3, wherein a metal material having a high heat ray reflectivity is used as the heat ray non-transmissive material. The electric cooker according to any one of claims 1 to 4, wherein a heat insulating coating is applied to an upper surface of the upper heater.