JP2007057144A - Steam oven - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a steam oven capable of evenly cooking and processing food with good heat efficiency by causing superheated steam to circulate evenly inside the oven to prevent uneven temperature inside the oven so as to keep the flavor of the food from deteriorating and nutrients from flowing out. <P>SOLUTION: The steam oven has a jet nozzle 50 for forcing superheated steam into a cooking chamber 16; a jet nozzle plate 52 mounted on the portion of the jet nozzle 50 inside the cooking chamber 16 and having a plurality of jet slits 54 therein; an air supply duct 26 for supplying the superheated steam to the jet nozzle 50; and a jet straightening plate 56 provided on the portions of the jet slits 54 inside the cooking chamber 16. The steam oven also includes an exhaust port 42 for exhausting the superheated steam in the cooking chamber 16; an exhaust cover 44 mounted on the portion of the exhaust port 42 inside the cooking chamber 16 and having a plurality of exhaust slits 46 therein; and an exhaust duct 34 formed to be capable of exhausting the superheated steam from the exhaust port 42. The superheated steam forced into the cooking chamber 16 from the jet nozzle 50 is exhausted from the exhaust port 42, circulated, superheated again, and forced out of the jet nozzle 50. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a steam oven for cooking and processing foods using superheated steam as a heat source.

Conventionally, ovens are generally known as cooking utensils for baking, steaming, and thawing food, and heat generated by electric heaters and gas combustion is sent as hot air by a fan and blown to food in the cooking chamber. is there. In addition, a microwave oven in which an oven and a microwave oven are integrated is also known. In addition, a steam convection oven is also known in which saturated steam is supplied into the cooking chamber to suppress the outflow of nutrients and umami components due to the condensation of steam on the food surface.
JP 2002-71138 A

  In the above-mentioned conventional technology, the generally known oven is cooked by blowing hot air on the food in the cooking chamber, so the surface of the food is too dry and the savory component is washed away, or uneven baking occurs and the food is overheated. There was a problem that nutrients were destroyed. Neither the microwave oven nor the heating with hot air or microwaves could suppress the outflow of nutrients and umami components from food. In a steam convection oven that supplies saturated steam into the cooking chamber, saturated steam is supplied into the cooking chamber, and hot air is blown onto the food for cooking.However, since the superheat of the steam from the hot air is low, the surface of the food being cooked with steam It was not enough to minimize the outflow of nutrients and umami components from

  In order to improve these drawbacks, Patent Document 1 discloses an oven cooker that cooks food using superheated steam as a heat source. In this oven cooker, the taste is protected with less loss of umami components due to the condensation of steam on the food surface. Moreover, since the superheated steam in a store | warehouse | chamber is circulated and reheated by a high temperature thermal storage tank, it is supposed that heat efficiency is also good.

  However, even if the cooking temperature is sufficient near the supply port for supplying superheated steam to the interior, the temperature of the heated steam is low near the exhaust opening and the corner in the interior, and cooking unevenness is likely to occur. In addition, the superheated steam used for cooking the food is circulated and re-superheated and used again for cooking. At that time, the oil component with the food odor attached is separated by the steam generator by the weight difference. However, the steam generator alone cannot sufficiently separate the oil, and the oil that has not been separated may be circulated again with the superheated steam in the cabinet to impair the flavor and appearance of the food.

  The present invention has been made in view of the above-mentioned problems of the prior art, and overheated steam is circulated evenly in the cabinet to suppress the occurrence of temperature unevenness in the cabinet, thereby suppressing the deterioration of the flavor of the food and the outflow of nutrients. It is an object of the present invention to provide a steam oven that can cook and process heat efficiently and uniformly.

  The present invention relates to a steam oven that is a cooker that cooks and processes food using superheated steam as a heat source, and has a spout that spouts superheated steam into the cooking chamber, and is attached to the inside of the cooking chamber of the spout. An outlet plate having a plurality of ejection slits, an air supply duct for supplying superheated steam to the ejection ports, an ejection rectifying plate provided inside the cooking chamber of the ejection slit, and overheating in the cooking chamber An exhaust port for exhausting steam, an exhaust cover attached to the inside of the cooking chamber of the exhaust port and provided with a plurality of exhaust slits, and an exhaust duct formed so as to be able to exhaust superheated steam from the exhaust port. The superheated steam ejected from the opening into the cooking chamber is a steam oven which is formed so as to be discharged from the exhaust port, circulated and reheated, and ejected from the ejection port.

  Each of the ejection slits is formed such that the slit width gradually increases as it goes in the vertical direction in the cooking chamber.

  The ejection rectifying plate is formed in a V-shape, and a V-shaped apex is positioned near the horizontal center of the ejection slit so that the superheated steam ejected from the ejection slit can be separately ejected to the left and right. . Further, the ejection rectifying plate has a flat plate attached to the upper side thereof.

  Between the exhaust cover and the exhaust duct, exhaust rectifying plates are respectively provided at symmetrical positions of the exhaust port, and the vicinity of the upper and lower ends of the exhaust rectifying plate is inclined in the spreading direction.

  According to the steam oven of the present invention, the superheated steam is uniformly ejected left and right by the ejection rectifying plate provided at the ejection opening in the chamber, and the heating steam is circulated uniformly by the ejection slit gradually widening in the vertical direction. Thus, the occurrence of uneven temperature inside the cabinet is suppressed, and the decrease in the flavor of the food and the outflow of nutrients are suppressed. Further, since the superheated steam discharged from the exhaust slit is circulated and reheated for use, cooking and processing can be performed efficiently.

  Hereinafter, an embodiment of a steam oven according to the present invention will be described with reference to FIGS. The steam oven 10 of this embodiment is used for cooking and processing foods such as baking, boiling, and steaming superheated steam as a heat source.

  As shown in FIG. 1, the steam oven 10 according to this embodiment is formed in a box shape, and a door 14 that is provided with a handle 12 and that can be opened and closed is provided on the upper front side. A cooking cabinet 16 is formed. Next to the door 14, an operation panel 18 provided with various operation switches is formed. In addition, free wheels 20 are provided at the four corners of the bottom surface of the box, and are formed to be movable.

  As shown in FIG. 2, the steam oven 10 has a control panel 22 for controlling the steam oven 10 on the back side inside the box, and a heat storage tank 24 on the bottom side. The heat storage tank 24 is filled with a heat storage material such as magnesia clinker (not shown), and as shown in FIG. 4, a heat transfer tube 25 formed so that steam can be circulated is provided. One of the heat transfer tubes 25 is on the steam discharge side and the other is on the steam intake side, and a pipe 27 connected to an air supply duct 26 provided on the side surface of the cooking cabinet 16 is connected to the steam discharge side. A pipe 29 connected to the circulation fan 28 is connected to the steam intake side, and an upstream pipe 31 of the circulation fan 28 is connected to a mist separator 30.

  As shown in FIG. 4, an exhaust pipe 33 connected to a saturated steam generator 32 and an exhaust duct 34 provided on the back side of the cooking cabinet 16 is connected to the mist separator 30. The mist separator 30 is formed so that water can be stored therein, and a water supply pipe 36 that supplies the stored water is connected to the mist separator 30. Further, a discharge pipe 38 for discharging the drainage of the stored water and the floating matter on the water surface is connected. A saturated steam generator 32 for supplying saturated steam is connected to the mist separator 30 via a pipe 37.

  A pipe 35 to which water is supplied is connected to the saturated steam generator 32, and a water purifier 40 for purifying water and softening it is provided in the middle of the pipe 35 as shown in FIG. .

  Here, the cooking cabinet 16 provided in the steam oven 10 will be described. The inside of the cooking cabinet 16 is formed of stainless steel or the like, and as shown in FIG. 3A, an exhaust port 42 is formed on the front side of the cooking cabinet 16 when the door 14 is opened, and an exhaust cover 44 is attached with a screw or the like. It has been. The exhaust cover 44 is provided with a plurality of exhaust slits 46, and an elliptical bulge whose periphery is curved in an R shape is cut in half in the longitudinal direction, as shown in FIGS. 3 (a) and 3 (b). Is formed in an open state facing downward. Between the exhaust port 42 and the exhaust cover 44, as shown in FIG. 3 (c), exhaust rectifying plates 48 are respectively provided at left and right symmetrical positions of the exhaust port 42. A slope is gradually provided toward the front.

  As shown in FIGS. 3 (a) and 3 (b), ejection ports 50 through which superheated steam is ejected are provided on both side surfaces of the cooking cabinet 16. The ejection port plate 52 is attached to the ejection port 50 with screws or the like. The ejection port plate 52 is provided with a plurality of ejection slits 54, each of which is formed such that the slit width gradually increases in the vertical direction in the cooking cabinet 16. As shown in FIG. 3B, the jet flow straightening plate 56 formed in a V shape is located near the center in the horizontal direction of the jet slit 54 inside the cooking chamber 16 of the jet slit 54. It is attached by welding. And it forms so that the superheated steam ejected from the ejection slit 54 can be sprayed into right and left. Further, a flat plate 58 formed at the depth of the ejection rectifying plate 56 with the width of the ejection slit 54 is attached to the ejection rectifying plate 56 above the ejection rectifying plate 56.

  Next, the operation | movement at the time of cooking of the steam oven 10 of this embodiment is demonstrated. The food to be cooked is stored in the cooking cabinet 16, and the switch on the operation panel 18 is operated to start. As shown in FIG. 4, the steam oven 10 is supplied with water to the saturated steam generator 32 through the water purifier 40, and the saturated steam generator 32 generates saturated steam and supplies it to the mist separator 30. The saturated steam supplied to the mist separator 30 is sucked out by the circulation fan 28 and sent to the heat storage tank 24. The saturated steam is further superheated in the heat storage tank 24, and is released as high-temperature superheated steam, for example, at about 400 ° C. The superheated steam is supplied to the air supply duct on the side surface of the cooking cabinet, and is ejected from the ejection slit 54 into the cooking chamber 16 as shown in FIGS. The superheated steam blown out is sucked out from the exhaust slit 46 by the suction force of the circulation fan 28 and sent to the mist separator 30 as shown in FIG. At this time, the mist separator 30 adsorbs, separates and purifies the food oil mixed in the superheated steam recovered from the cooking chamber 16. The purified steam is replenished with saturated steam from the saturated steam generator 32, sent again to the heat storage tank 24 by the circulation fan 28, re-superheated, and again jetted into the cooking chamber 16 as superheated steam.

  According to the steam oven 10 of this embodiment, the superheated steam is jetted evenly in the cooking chamber 16 by the jet flow straightening plate 56 and the flat plate 58 provided in the jet slit 54, and the jet slit gradually becomes wider in the vertical direction. 54, since it is jetted up and down uniformly to every corner in the cooking cabinet, the occurrence of temperature unevenness in the cooking cabinet 16 is suppressed. Therefore, cooking unevenness does not occur even when a large amount of food is cooked at the same time. Accordingly, a decrease in the flavor of the food and the outflow of nutrients can be suppressed, and a uniform cooked product can be formed. Further, since the superheated steam discharged from the exhaust slit 46 is circulated and reheated and used, cooking and processing can be performed with high thermal efficiency. Furthermore, since the reheated steam is always purified by the mist separator 30, there is little adhesion of extra oil and odor transfer to food.

  In addition, the steam oven of this invention is not limited to the said embodiment, The shape of a cooking chamber, an external appearance shape, etc. can be set suitably. Moreover, you may integrally form the exhaust port provided in the cooking chamber, the exhaust cover, and the exhaust current plate. Furthermore, you may integrally form the ejection port provided in the cooking chamber, and the ejection port plate.

  Moreover, the shape and material of each member on the inner surface of the cooking chamber can be set as appropriate.

It is an appearance front view showing a steam oven of one embodiment of this invention. It is a schematic side view which shows the internal structure of the steam oven of this embodiment. It is an AA sectional view (c) of the exhaust port of the inside of the cooking chamber of the steam oven of this embodiment (a), the side view (b), and the exhaust port of FIG. 3 (b). It is a piping diagram which shows the circulation path | route of the steam of the steam oven of this embodiment.

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Steam oven 16 Cooking chamber 24 Heat storage tank 26 Air supply duct 28 Circulating fan 30 Mist separator 32 Saturated steam generator 33 Exhaust pipe 34 Exhaust duct 42 Exhaust port 44 Exhaust cover 46 Exhaust slit 48 Exhaust flow regulating plate 50 Ejection port 52 Ejection Mouth plate 54 Ejection slit 56 Ejection rectifying plate 58 Flat plate

Claims (5)

  In a steam oven, which is a cooker that cooks and processes food using superheated steam as a heat source, a spout that spouts superheated steam into the cooking chamber, and a plurality of spout slits that are attached to the inside of the cooking chamber of the spout. Equipped with an outlet plate, an air supply duct for supplying superheated steam to the outlet, a jet rectifying plate provided inside the cooking chamber of the jet slit, and an exhaust port for discharging superheated steam in the cooking chamber And an exhaust cover provided with a plurality of exhaust slits attached to the inside of the cooking chamber of the exhaust port, and an exhaust duct formed so that superheated steam can be discharged from the exhaust port, The steam oven is characterized in that the superheated steam ejected from the exhaust port is discharged from the exhaust port, circulated and reheated, and can be ejected from the ejection port.   The steam oven according to claim 1, wherein each of the ejection slits is formed so that the slit width gradually increases as it goes in the vertical direction in the cooking chamber.   The ejection rectifying plate is formed in a V-shape, and a V-shaped apex is positioned near the horizontal center of the ejection slit so that the superheated steam ejected from the ejection slit can be separately ejected to the left and right. The steam oven according to claim 1 or claim 2, characterized by that.   The steam oven according to claim 1, wherein the ejection rectifying plate has a flat plate attached above the rectifying plate. Between the exhaust cover and the exhaust duct, exhaust rectifying plates are respectively provided at left and right symmetrical positions of the exhaust port, and the vicinity of the upper and lower ends of the exhaust rectifying plate is inclined in the spreading direction. The steam oven according to claim 1.

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