JP2008005875A - Cooker and electromagnetic induction cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To reduce a degradation of the cooking performance of an object to be cooked by preventing the ignition of an oil in a cooking chamber. <P>SOLUTION: The cooker includes control means 14 controlling so that the temperature of a first heating means 4 heating the object 3 to be cooked from below, and a second heating means 5 heating the same from above becomes a predetermined temperature or less of the heating means, the temperature of the first heating means 4 and the second heating means 5 is controlled at the temperature at which the oil is not ignited even though the oil flowing out from the object 3 to be cooked drops down to the first heating means 4 or scatters and sticks to the second heating means 5, the degradation of the cooking performance can be reduced owing to the generation of ignition because of the oil flowing out from the object 3 to be cooked during cooking, which sticks to the first cooking means 4 and the second heating means 5 to burn the object 3 to be cooked. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a heating cooker and an electromagnetic induction cooker for cooking food to be cooked such as fish and meat in a general household.

  Conventionally, as shown in FIG. 18, this type of heating cooker 1 includes a first heating unit 4 that mainly cooks food to be cooked 3 from below by radiant heat, and a food to be cooked 3 mainly by radiant heat. A cooking chamber 2 having a second heating means 5 for cooking from above, a grill 6 on which the food 3 is placed, and a grill 6 placed under the grill 6 to store the grill 6; and A saucer 7 that receives oil A or the like falling from the object 3 during cooking is stored in the cooking chamber 2. Further, the door 8 covers the front opening of the cooking chamber 2 and can be opened and closed for taking in and out the food to be cooked 3.

  Next, a method for cooking the cooking object 3 will be described. First, the user places the cooking object 3 on the grill 6 and stores the grill 6 in the tray 7, and stores the tray 7 in the cooking chamber 2 in conjunction with the closing operation of the door 8. Thereafter, when a cooking start button (not shown) is pressed, a cooking process for heating the cooking object 3 is started.

  When the cooking process starts, the first heating means 4 and the second heating means 5 in the cooking chamber 2 are energized. When the cooking object 3 is stored in a predetermined position in the cooking chamber 2, the first heating means 4 is disposed below the cooking object 3, and the second heating means 5 is disposed above the cooking object 3. Therefore, the object to be cooked 3 is heated mainly by the radiant heat of the first heating means 4 or the second heating means 5.

Thus, the cooking object 3 is cooked by heating the first heating means 4 or the second heating means 5 for a predetermined time (see, for example, Patent Document 1 and Patent Document 2).
JP 2006-107807 A JP 2000-111052 A

  However, the conventional configuration as shown in FIG. 18 has the following problems.

  During the cooking process, at least the temperature Tko of the first heating means 4 and the temperature of the second heating means 5 are in a high temperature state (for example, the first heating means 4 or the second heating means, as shown in FIG. 19). 5 is constituted by a sheathed heater, Ta = 600 to 700 ° C. When the heater powers of the first heating means 4 and the second heating means 5 are substantially equal, the first heating means 4 and the second heating means 4 Since the temperature transition of the heating means 5 is substantially the same, FIG. 19 shows only the temperature transition of the temperature Tko of the first heating means 4).

  On the other hand, in the case where the food to be cooked 3 is a food containing a large amount of oil such as saury or chicken thigh, the surface of the food to be cooked 3 is heated during the cooking process, as shown in FIG. The oil A flows out from the inside of the oil and drops into the first heating means 4 that is at a high temperature of about 600 to 700 ° C. in the cooking process, or the oil A scatters when the body is repelled. It adheres to the second heating means 5 in a high temperature state of ˜700 ° C. When the oil A dropped on the first heating means 4 is ignited, a flame H is generated and the object to be cooked 3 is burnt, or the oil A scattered and adhered to the second heating means 5 is ignited and flames. H generate | occur | produced, it fell on the to-be-cooked object 3 as it was, and the to-be-cooked object 3 was burned, and had the subject that cooking performance fell.

  This invention solves the said conventional subject, and it aims at reducing that the cooking performance of a to-be-cooked item falls by preventing the ignition of the oil in a cooking chamber.

  In order to solve the above-described conventional problems, a heating cooker according to the present invention includes a grill for placing a food to be cooked, a tray for storing the grill, a cooking chamber for storing the grill, the saucer, and the food to be cooked. A first heating means for heating the object to be cooked from below, a second heating means for heating from above, and a temperature of the first heating means and the second heating means to be equal to or lower than a predetermined temperature of the heating means. The first heating means and the control means for controlling the second heating means, and the food to be cooked containing a lot of oil and water, such as saury and chicken thigh, does not exceed 200 ° C. during the cooking process. Since the temperature of the oil coming out of the object to be cooked does not exceed 200 ° C., the temperature of the first heating means and the second heating means is dropped or scattered by the oil at 200 ° C. Heating means that does not ignite even if it is below the predetermined temperature, during the cooking process It is possible to prevent the ignition oil flowing out from the food adheres to the first heating means and second heating means.

  The cooking device according to the present invention does not exceed 200 degrees Celsius during cooking, such as sanma and chicken thighs, which contain a lot of oil and water, so the temperature of the oil coming out of the cooking object also exceeds 200 degrees Celsius. Cooking by setting the temperature of the first heating means and the second heating means below the predetermined temperature of the heating means that does not ignite even if oil of 200 ° C. is dropped or scattered and adheres to it. It is possible to prevent the oil flowing out from the object to be cooked during the process from dropping on the first heating means or scattering and adhering to the second heating means to ignite. Therefore, the cooking object can be prevented from being burnt due to the ignition of oil, so that the cooking performance of the cooking object can be reduced.

  1st invention heats the to-be-cooked object from the bottom, the grill which mounts a to-be-cooked object, the saucer which accommodates a grill, the cooking chamber which accommodates a grill, a saucer, and to-be-cooked object The first heating means and the second heating means so that the temperature of the heating means and the second heating means for heating from above, and the temperature of the first heating means and the second heating means are not more than a predetermined temperature of the heating means. The cooking material containing a lot of oil and water, such as saury and chicken thighs, does not exceed 200 ° C during the cooking process, so the temperature of the oil coming out of the cooking material Since the temperature does not exceed 200 ° C., the temperature of the first heating means and the second heating means is not more than a predetermined temperature of the heating means that does not ignite even when oil at 200 ° C. drops or scatters and adheres. The oil that flows out of the food during the cooking process is heated first Or added dropwise to the stage, it is possible to prevent the ignition and may adhere to the second heating means to scatter. Therefore, the cooking object can be prevented from being burnt due to the ignition of oil, so that the cooking performance of the cooking object can be reduced.

  In the second invention, in particular, the control means of the first invention includes the first heating means and the second heating means so that the temperature of the first heating means and the second heating means is 500 ° C. or less. Even if oil at 200 ° C. drops or scatters and adheres, it can be reliably prevented from igniting. Therefore, the cooking object can be prevented from being burnt due to the ignition of oil, so that the cooking performance of the cooking object can be reduced.

  In the third invention, in particular, the control means of the first invention is configured such that the temperature of the first heating means and the second heating means is 450 to 500 ° C. The temperature of the first heating means and the second heating means is lower than 450 ° C. and the amount of heat given to the food by the first heating means and the second heating means is insufficient. It is possible to reduce the deterioration of the cooking performance of the food, and the oil coming out of the food to be cooked during the cooking process drops on the first heating means or scatters and adheres to the second heating means. The oil can be prevented from igniting, and the cooking performance of the object to be cooked is reduced because the oil adheres to the first heating means and the second heating means and ignites. Can be reduced.

  According to a fourth aspect of the invention, in particular, the control means of the first aspect of the invention includes the first heating means and the second heating means so that the temperature of the first heating means and the second heating means is about 500 ° C. To prevent the food being cooked without igniting even if oil is dripped onto the first heating means or is scattered and adheres to the second heating means. In addition, since the first heating means and the second heating means can emit the most infrared rays to heat the cooking object, the cooking object can be cooked efficiently.

  5th invention is equipped with the saucer temperature detection means which detects especially the temperature of the saucer of any one of 1st-4th invention, and the control means is the temperature which a saucer temperature detection means detects is below a saucer predetermined temperature. The first heating means and / or the second heating means are controlled so that the oil drops on the first heating means or scatters and adheres to the second heating means. In the case of a water-less cooking device that cooks without putting water in the saucer by setting the predetermined temperature so that the oil in the saucer does not ignite even if the flame moves into the saucer Even if the user forgets to put water in the saucer and cooks with a heating cooker that puts water in the saucer, the oil adhering to the first heating means and the second heating means ignites. Even if it moves to the oil accumulated in the saucer as it is, the oil in the saucer ignites. It is possible to prevent the theft.

  Therefore, even if there is no water in the saucer, the oil accumulated in the saucer can be prevented from igniting, and the oil accumulated in the saucer is ignited and the flame burns the food. This can reduce the deterioration of cooking performance.

  In the sixth aspect of the invention, in particular, the tray predetermined temperature of the fifth aspect is substantially the same as the temperature detected by the tray temperature detecting means when the temperature of the tray is 300 ° C., and the temperature of the oil in the tray is Since the control means controls the first heating means and / or the second heating means so as to be 300 ° C. or lower, the temperature of the saucer does not exceed 300 ° C. Therefore, since the tray can be coated with fluorine, after the cooking process, the user can easily clean the tray and improve the usability of the cooking device.

  The seventh invention is an electromagnetic induction cooker equipped with the heating cooker according to any one of the first to sixth inventions, in particular, a configuration in which no flame is generated in both the portion heated by electromagnetic induction and the heating cooker portion. Therefore, a safe electromagnetic induction cooker can be proposed.

  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)
FIG. 1 shows a cross-sectional view of a cooking device 1 according to the first embodiment of the present invention. In addition, about the same part as the heating cooker in a prior art example, the same code | symbol is attached | subjected and the description is abbreviate | omitted.

  In FIG. 1, a heating cooker 1 includes a cooking chamber 2 for cooking by cooking a to-be-cooked object 3 stored at a predetermined position. The cooking chamber 2 has a first heating means 4 that heats the food to be cooked 3 from below mainly by radiant heat and a second heating means 5 that heats the food to be cooked 3 mainly from above by radiant heat. ing.

  Both the grill 6 on which the cooking object 3 is placed and the saucer 7 which is arranged below the grilling net 6 and stores the grilling net 6 and receives oil A and the like generated and dropped from the cooking object 3 are both provided. It is stored in a predetermined position in the cooking chamber 2. In addition, the tray 7 is configured to be interlocked with the opening / closing operation of the door 8, and when the tray 7 is stored in the cooking chamber 2, the door 8 covers the front opening of the cooking chamber 2. Yes.

  An intake port 1a for supplying air outside the cooking device 1 into the cooking chamber 2 is connected to the upper surface portion 2b of the cooking chamber 2 and is disposed below the exhaust path 9 for discharging the air inside the cooking chamber 2 to the outside. Has been. Therefore, the air in the cooking chamber 2 during the cooking process, the oil smoke U generated from the cooking object 3 such as fish during the cooking process, and the oil A flowing out of the cooking object 3 are dropped into the first heating means 4. Since the oil smoke U and the like generated at this time is high and rises, it is discharged from the exhaust passage 9 and air outside the heating cooker 1 is supplied into the cooking chamber 2 from the intake port 1a.

  As shown in FIGS. 2 and 3, the oil smoke amount reducing means 10 for removing the oil smoke U and reducing the amount of the oil smoke U discharged to the outside is mainly made of components of silica, magnesium oxide and aluminum oxide. It may be a substantially circular shape or a polygonal shape such as a substantially rectangular shape or a substantially square shape. The oil smoke amount reducing means 10 includes a catalyst 11 (mainly the catalyst 11 is composed of platinum Pt, palladium Pd, etc.) that decomposes the oil smoke U into water vapor and carbon dioxide, and the cooking chamber 2 and the exhaust gas. It is arranged in the vicinity of the connection with the path 9 or in the exhaust path 9.

  Further, the oil smoke amount reducing means 10 is configured to have a hole 12 having an opening area to the extent that the oil smoke U does not stay in the cooking chamber 2 (for example, the oil smoke amount reducing means 10 is shown in FIG. In addition, it has a grid-like hole 12 having a substantially circular size with a diameter of 100 mm and an opening area of 50% or more of the cross-sectional area of the exhaust passage 9 portion where the oil smoke reduction means 10 is disposed.

  Then, as shown in FIG. 2, the catalyst 11 is disposed in many lattice-shaped holes 12 provided in the oil smoke amount reducing means 10, and the catalyst is used when the oil smoke U passes through the lattice-shaped holes 12. 11 is contacted. As a result, the oil smoke U is decomposed into water vapor and carbon dioxide by the catalyst 11.

  The exhaust path 9 may be connected to the left and right side surfaces and the back surface of the cooking chamber 2, but is not provided with a blowing means for forcibly discharging the air in the cooking chamber 2. In the case of a configuration in which the air in the cooking chamber 2 is discharged from the exhaust path 9 by a natural flow, the air and oil smoke U heated in the cooking chamber 2 move to the upper surface portion 2b of the cooking chamber 2 by the rising airflow. As shown in FIG. 1, by connecting the exhaust passage 9 to the upper surface portion 2 b of the cooking chamber 2, the oil smoke U can be efficiently discharged from the cooking chamber 2 to the outside of the heating cooker 1. The oil smoke amount reducing means 10 disposed in the vicinity of the inside or in the vicinity of the connection portion of the exhaust passage 9 with the cooking chamber 2 can be efficiently decomposed into water vapor and carbon dioxide.

  Further, the oil smoke amount reducing means 10 may be disposed in the cooking chamber 2 near the exhaust path 9.

  Moreover, as shown in FIG. 4, you may provide the ventilation means 16 which exhausts the air in the cooking chamber 2 compulsorily.

  The third heating means 13 for heating the oil smoke amount reducing means 10 is disposed between the oil smoke quantity reducing means 10 and the cooking chamber 2, and at least the first heating means 4 or the second heating means 5 is to be heated. While cooking is performed by heating 3, the oil smoke amount reducing means 10 is heated while being energized.

  The first heating unit 4 and the second heating unit 5 are controlled by the control unit 14.

  About the cooking-by-heating machine 1 comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  First, the user places the food 3 on the grill 6, stores the grill 6 in the tray 7, and stores the tray 7 in the cooking chamber 2 in conjunction with the closing operation of the door 8. Thereafter, when a cooking start button (not shown) is pressed, a cooking process for heating the cooking object 3 is started.

  When the cooking process starts, the control means 14 energizes the first heating means 4 and the second heating means 5 in the cooking chamber 2. When the cooking object 3 is stored in a predetermined position in the cooking chamber 2, the first heating means 4 is below the cooking object 3, and the second heating means 5 is above the cooking object 3, respectively. Since the first heating means 4 and the second heating means 5 are energized, the object to be cooked 3 is mainly radiated by the first heating means 4 and the second heating means 5. It will be heated.

  And the to-be-cooked object 3 will be cooked by heating the to-be-cooked object 3 for the predetermined time by the 1st heating means 4 and the 2nd heating means 5. FIG.

  On the other hand, as shown in FIG. 5, the control means 14 controls the first heating means 4 so that the temperature Tk of the first heating means 4 and the temperature of the second heating means 5 are equal to or lower than the heating means predetermined temperature Tb. Control (when the first heating means 4 and the second heating means 5 are composed of sheathed heaters or the like, and the heater power is substantially equal, the temperature transition of the second heating means 5 is the same as that of the first heating means 4. Since it is substantially the same as the temperature transition, the temperature transition of the second heating means 5 is omitted in FIG. 5).

  Further, when the third heating means 13 is energized, the oil smoke amount reducing means 10 and the catalyst 11 are heated to a temperature equal to or higher than the catalyst predetermined temperature Tsh, as shown in FIG.

  During the cooking process, air outside the heating cooker 1 is supplied into the cooking chamber 2 from the intake port 1a, and oily smoke U generated from the cooking object 3 such as fish is smoked together with air in the cooking chamber 2. It is supplied to the quantity reducing means 10. The oil smoke U supplied to the oil smoke amount reducing means 10 is decomposed into water vapor and carbon dioxide by the catalyst 11 provided in the oil smoke amount reducing means 10 and heated to the catalyst predetermined temperature Tsh or higher, and then through the exhaust path 9. It is discharged out of the heating cooker 1.

  When the object 3 is heated for a predetermined time, the cooking process ends. Then, the user can take out the cooked food 3 from the cooking chamber 2 by pulling the door 8 forward.

  As described above, according to this embodiment, as shown in FIG. 5, the temperature Tk of the first heating means 4 and the temperature of the second heating means 5 are equal to the heating means predetermined temperature Tb (in this embodiment). The control means 14 controls the energization of the first heating means 4 and the second heating means 5 so that the temperature is 500 ° C. or less.

  FIG. 7 showing a boundary line B that ignites when the temperature of the first heating means 4 is dropped to the first heating means 4 when the temperature of the oil A drops to the first heating means 4 was derived by repeating the experiment. According to FIG. 7, when the temperature Tk of the first heating means 4 is 500 ° C., the oil A dropped on the first heating means 4 is not ignited if the temperature of the dropped oil A is less than 200 ° C. ( This result is the same for the relationship between the temperature of the second heating means 5 and the temperature of the oil A).

  On the other hand, FIG. 8 shows the temperature transition of the surface temperature Th and the internal temperature Tn during the cooking process of the cooked food 3 containing a lot of oil A and water, such as saury and chicken thigh, as shown in FIG. The surface temperature Th of the to-be-cooked food 3 containing a lot of oil A and water, such as saury and chicken thigh, is about 180 ° C. at maximum, and the internal temperature Tn is about 100 ° C. at maximum, and does not reach 200 ° C. The temperature of the oil A coming out of the cooked product 3 is less than 200 ° C. (The to-be-cooked product 3 that does not contain much oil A or water may have a surface temperature Th higher than 200 ° C., but instead, The amount of oil A that drops on the first heating means 4 or scatters and adheres to the second heating means 5 does not come out).

  Therefore, the control unit 14 controls the temperature Tk of the first heating unit 4 and the temperature of the second heating unit 5 to be 500 ° C. or less, so that the control unit 14 moves out of the object to be cooked 3 as shown in FIG. When the coming oil A is dripped onto the first heating means 4 or the object to be cooked 3 is a sankama or the like, the oil A scatters and adheres to the second heating means 5 during the cooking process. Oil A will not ignite.

  Therefore, the cooking object 3 can be prevented from being burnt due to the ignition of the oil A, so that the cooking performance of the cooking object 3 can be reduced.

  Then, as shown in FIG. 10, when the temperature Tk of the first heating means 4 and the temperature of the second heating means 5 are 450 ° C. or higher, the cooking performance of the article 3 is good, but when it becomes lower than 450 ° C. Since the amount of heat that the first heating means 4 and the second heating means 5 give to the food 3 is reduced, the cooking of the food 3 is weakened during a predetermined cooking time, and the cooking performance is reduced. It will be necessary to lengthen the cooking time.

  On the other hand, when the temperature Tk of the first heating means 4 and the temperature of the second heating means 5 are higher than 500 ° C., the oil A dripped onto the first heating means 4 is ignited and a flame H is generated to prepare the cooking. The object 3 is burnt, or the oil A scattered and adhering to the second heating means 5 is ignited to generate a flame H, which falls to the object to be cooked 3 and the object to be cooked 3 is burnt. As a result, cooking performance is reduced.

  Therefore, the control means 14 controls the first heating means 4 and the second heating means 4 by controlling the temperature Tk of the first heating means 4 and the temperature of the second heating means 5 to be 450 to 500 ° C. While it is possible to reduce the amount of heat that the means 5 gives to the food 3 to be cooked and the cooking performance of the food 3 to be lowered, the oil A that has come out of the food 3 during the cooking process is first. The oil A can be prevented from igniting even if it is dropped on the heating means 4 or scattered and adhered to the second heating means 5. It is possible to reduce the deterioration of the cooking performance.

  Then, in general, thermal radiation is electromagnetic radiation having a wavelength longer than that of light, that is, infrared radiation, and infrared radiation has particularly strong thermal radiation. The reason is that the frequency of infrared light is in the same range as the natural vibration of the molecules that make up the material. (Tatsuo Takashima, “Easy Far-Infrared Engineering” published by Industrial Research Council, December 5, 1988, P14).

  Therefore, it is most efficient that the cooking object 3 heated mainly by the radiant heat from the first heating means 4 and the second heating means 5 is heated at a temperature that receives the most infrared rays.

  On the other hand, when the first heating means 4 and the second heating means 5 are sheathed heaters, the first heating means 4 and the second heating means 5 become red hot when the temperature exceeds 500 ° C. Start to release. However, since the light component is wasteful energy as heat (Takashima Ikuo, “Easy Far Infrared Engineering”, published by the Industrial Research Council, December 5, 1988, P90), the first heating means 4 and the second heating means 4 It is most desirable that the heating means 5 heats the cooking object 3 at a temperature that does not emit light components and at the highest temperature. That is, it is most efficient for the first heating means 4 and the second heating means 5 to heat the cooking object 3 at around 500 ° C.

  Therefore, the control unit 14 controls the first heating unit 4 and the second heating unit 5 so that the temperature Tk of the first heating unit 4 and the temperature of the second heating unit 5 are close to 500 ° C. Therefore, even if the oil A drops on the first heating means 4 or scatters and adheres to the second heating means 5, the object to be cooked 3 is prevented from being burnt without being ignited. In addition, the first heating means 4 and the second heating means 5 can emit the most infrared rays to heat the cooking object 3, so that the cooking object 3 can be cooked efficiently. .

  In addition, as shown in FIG. 11, the control means 14 controls the 1st heating means 4 by the ON-OFF time control which repeats turning ON and turning off electricity to the 1st heating means 4. The temperature Tk of the first heating unit 4 may be controlled to be equal to or lower than the heating unit predetermined temperature Tb (500 ° C. in the present embodiment). This is the same for the second heating means 5 and will not be described.

  Further, as shown in FIG. 12, when the temperature Tk of the first heating means 4 reaches the heating means predetermined temperature Tb (500 ° C. in the present embodiment), the control means 14 performs the first ON / OFF time control. The heating means 4 may be controlled. In this case, the control means 14 is always energized until the temperature Tk of the first heating means 4 reaches the heating means predetermined temperature Tb, so that the temperature Tk of the first heating means 4 quickly reaches the heating predetermined temperature Tb. Thus, it is possible to reduce an increase in cooking time. This is the same for the second heating means 5 and will not be described.

  When the temperature Tk of the first heating unit 4 reaches the heating unit predetermined temperature Tb (500 ° C. in the present embodiment), the control unit 14 performs the first heating every cycle as shown in FIG. By phase-controlling the means 4, after the temperature Tk of the first heating means 4 reaches the heating means predetermined temperature Tb, the temperature width ΔT of the temperature Tk of the first heating means 4 is made smaller than the ON-OFF control. Therefore, the heating means can be brought close to the predetermined temperature Tb, and a large amount of heat can be given to the object 3 to be cooked. Therefore, cooking performance can be improved and cooking time can be shortened. This is the same for the second heating means 5 and will not be described.

  Moreover, when the temperature Tk of the 1st heating means 4 shown in FIG. 7 is what degree C, the experiment which discovered the boundary line B which ignites when oil A of what degree C dripped was performed by the structure shown in FIG. In this case, the temperature of the tray 7 is 300 ° C. In this experiment, even when the dropped oil A was ignited and a flame H was generated, the flame H was not ignited by the oil A accumulated in the tray 7.

  Therefore, as shown in FIG. 14, at least the temperature Tk of the first heating means 4 is 500 ° C., the temperature of the dripping oil A is less than 200 ° C., and the temperature of the tray 7 in which the oil A is accumulated is 300 ° C. or less. In this case, the oil A drops on the first heating means 4 to ignite, and even if the flame H moves into the tray 7, the oil A in the tray 7 does not ignite.

  This is the same for the second heating means 5 and will not be described.

  Therefore, in the case of the waterless cooking device 1 for cooking without putting water in the saucer 7, or in the heating cooker 1 that puts water in the saucer 7, the user forgets to put water in the saucer 7 and cooks it. Even in this case, as shown in FIG. 1, the temperature detected by the receiving tray temperature detecting means 15 that is in contact with or near the receiving tray 7 is the predetermined temperature of the receiving tray (in this embodiment, in the receiving tray 7). In the unlikely event, the control means 14 controls the first heating means 4 and the second heating means 5 such that the temperature of the oil A is equal to or lower than the temperature detected by the tray temperature detection means 15 when the temperature of the oil A is 300 ° C. The oil A dripping on the first heating means 4 is ignited and transferred to the oil A accumulated in the tray 7 as it is, or the oil A scattered and adhered to the second heating means 5 is ignited, Even if it moves to the oil A accumulated in the saucer 7 as it is, the oil A in the saucer 7 It is possible to prevent the fire.

  Therefore, even if there is no water in the saucer 7, it can prevent that the oil A collected in the saucer 7 is ignited, and the safe cooking device 1 can be proposed.

  Moreover, it can reduce that the cooking performance falls that the oil A which has accumulated in the saucer 7 ignites, and the to-be-cooked object 3 is burnt.

  At the same time, since the control means 14 controls the first heating means 4 or the second heating means 5 so that the temperature of the oil A in the saucer 7 is 300 ° C. or less, the temperature of the saucer 7 exceeds 300 ° C. There is no. Therefore, since the tray 7 can be coated with fluorine (the heat resistance of fluorine is 300 to 350 ° C.), the user can easily clean the tray 7 after the cooking process. Usability can be improved.

  In addition, as shown in FIG. 1, the oil smoke amount reduction means 10 which removes at least a part of the oil smoke U generated in the cooking chamber 2 and the third heating means 13 which heats the oil smoke amount reduction means 10 are provided. Thus, the oil smoke U generated in the cooking chamber 2 can be decomposed into water vapor and carbon dioxide by the oil smoke amount reducing means 10, so that the amount of oil smoke U discharged from the exhaust passage 9 can be reduced, and the kitchen It is possible to reduce contamination with the oil smoke U.

  In particular, the oil A dropped on the first heating means 4 or scattered and adhered to the second heating means 5 does not ignite, but the amount generated as oil smoke U may increase. By providing the oil smoke amount reducing means 10, even if the amount of oil smoke U increases in the cooking chamber 2, the amount of oil smoke U discharged from the exhaust path 9 can be reduced.

  Further, as shown in FIG. 6, the catalyst 11 arranged in the oil smoke amount reducing means 10 is improved in catalytic ability when heated to a temperature equal to or higher than a predetermined catalyst temperature Tsh (400 ° C. in the present embodiment). As shown in FIG. 4, the oil smoke amount reducing means 10 is configured to be directly heated by the third heating means 13 so as to be heated to a catalyst predetermined temperature Tsh (400 ° C. in the present embodiment) or higher.

  Further, as shown in FIG. 15, if the second heating means 5 is configured to also heat the oil smoke amount reducing means 10, it is not necessary to separately provide the third heating means 13, so that the cost is low and the space is saved. (The second heating means 5 is also heated to at least 400 ° C. or higher during the cooking step, so the oil smoke amount reducing means 10 is also heated to 400 ° C. or higher).

  In addition, as shown in FIG. 16, you may make it the structure provided with the side heating means 17 which heats the to-be-cooked item 3 from a side in the left-right side surface or the rear side surface of the cooking chamber 2. When the side heating means 17 is provided, the food item 3 is also heated from the side by the side heating means 17 and is heated more uniformly, so that the cooking performance is improved and the cooking time is shortened. In addition, by setting the side heating means 17 to a heating means predetermined temperature or lower (500 ° C. or lower in the first embodiment), even if the oil A scatters and adheres from the article 3 to be cooked, the oil A Since it can prevent firing, it can reduce that the to-be-cooked object 3 burns by the ignition of the oil A, and can reduce that cooking performance falls.

  In addition, as shown in FIG. 17, the electromagnetic induction cooker 18 is equipped with the heating cooker 1 described above, so that the electromagnetic induction heating is originally a method of heating to put out a flame. Since the cooking performance in the cooking device 1 is not deteriorated, and the portion to be heated by electromagnetic induction and the heating cooking device 1 portion can be configured not to generate a flame, a safe electromagnetic induction cooking device 18 can be proposed. it can.

  As described above, in the heating cooker according to the present invention, the temperature of the first heating means and the second heating means is set to a heating means predetermined temperature or less that does not ignite even when oil drops or adheres. Therefore, it is possible to prevent the oil flowing out from the object to be cooked during the cooking process from dripping or adhering to the heating means and igniting, and the object to be cooked is burnt when the oil ignites. Since it can prevent, it can reduce that the cooking performance of a to-be-cooked thing falls, and it can apply also to uses, such as a heating cooker for business.

Sectional drawing of the heating cooker in Embodiment 1 of this invention Partial enlarged cross-sectional view of the vicinity of the means for reducing the amount of smoke in the cooking device Perspective view of the means for reducing the amount of smoke in the cooking device Sectional drawing of the heating cooker at the time of providing the ventilation means of the heating cooker The figure showing the temperature transition of the 1st heating means in the cooking process of the heating cooker The figure which shows the relationship between the temperature of the catalyst arrange | positioned at the oil smoke amount reduction means of the same heating cooker, and the smoke decomposition ability The figure showing the relationship between the temperature of the first heating means and the temperature of the dripping oil that ignites The figure showing the temperature transition of the surface temperature and internal temperature of the to-be-cooked item in the cooking process of the heating cooker When the first heating means and the second heating means of the heating cooker are controlled below the heating means predetermined temperature, oil drops or scatters on the first heating means and adheres to the second heating means. Figure showing the state when The figure showing the temperature and cooking performance relationship of the 1st heating means of the same heating cooker, and the 2nd heating means The figure showing the temperature transition of the 1st heating means at the time of ON-OFF control of the 1st heating means of the heating cooker, and the input electric power of the 1st heating means The temperature transition of the first heating means and the input power of the first heating means when the first heating means is ON-OFF controlled after the temperature of the first heating means of the heating cooker reaches the predetermined temperature. Figure representing The temperature transition of the first heating means and the current waveform of the first heating means when the phase of the first heating means is controlled after the temperature of the first heating means of the heating cooker reaches the predetermined temperature of the heating means. Figure The figure which shows the state at the time of the flame which fired when oil dripped at the 1st heating means moved to the oil which has accumulated in the saucer The block diagram when the 2nd heating means of the same heating cooker combines with heating oil amount reduction means Longitudinal sectional view when the cooking chamber is viewed from the front when side heating means are provided on the side of the cooking chamber of the cooking device Overview of electromagnetic induction cooker equipped with heating cooker Longitudinal sectional view of a conventional cooking device viewed from the side The figure showing the temperature transition of the 1st heating means in the cooking process of the heating cooker The figure showing the state at the time of the oil of a to-be-cooked dripping to the 1st heating means of the same heating cooker, and igniting, or when oil scatters and adheres to the 2nd heating means and ignites

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Heating cooker 2 Cooking room 3 To-be-cooked item 4 1st heating means 5 2nd heating means 6 Grilling net 7 Saucepan 10 Oil smoke amount reduction means 13 3rd heating means 14 Control means 15 Sauce temperature detection means 17 Side Heating means 18 Electromagnetic induction cooker

Claims (13)

A grill for placing the food to be cooked, a tray for storing the grill, a cooking chamber for storing the grill, the saucer, and the food to be cooked, and a first heating the cook from below. The first heating unit and the second heating unit, the second heating unit for heating from above, and the first heating unit and the second heating unit so that the temperature of the first heating unit and the second heating unit is equal to or lower than a predetermined temperature of the heating unit. A cooking device comprising control means for controlling the heating means. The cooking device according to claim 1, wherein the control means controls the first heating means and the second heating means so that the temperature of the first heating means and the second heating means is 500 ° C or lower. vessel. 2. The heating according to claim 1, wherein the control means controls the first heating means and the second heating means so that the temperatures of the first heating means and the second heating means become 450 to 500 ° C. 3. Cooking device. The cooking device according to claim 1, wherein the control means controls the first heating means and the second heating means so that the temperatures of the first heating means and the second heating means are around 500 ° C. vessel. The control means controls the first heating means and the second heating means by ON-OFF time control that repeatedly turns on and off the energization of the first heating means and the second heating means. The heating cooker of any one of 1-4. When the temperature of the first heating means and / or the second heating means reaches a predetermined temperature of the heating means, the control means turns on the first heating means and / or the second heating means by ON-OFF time control. The cooking device according to any one of claims 1 to 4, which is controlled. The control means phase-controls the first heating means and / or the second heating means when the temperature of the first heating means and / or the second heating means reaches a predetermined temperature of the heating means. The heating cooker of any one of -4. A tray temperature detecting means for detecting the temperature of the tray is provided, and the control means controls the first heating means and / or the second heating means so that the temperature detected by the tray temperature detecting means is not more than a predetermined temperature of the tray. The cooking device according to any one of claims 1 to 7. The cooking device according to claim 8, wherein the predetermined temperature of the tray is substantially equal to a temperature detected by the tray temperature detecting means when the temperature of the tray is 300 ° C. The cooking according to any one of claims 1 to 9, further comprising an oil smoke amount reducing means for removing at least a part of the oil smoke generated in the cooking chamber, and a third heating means for heating the oil smoke amount reducing means. vessel. The cooking device according to claim 9, wherein the second heating means heats the oil smoke amount reducing means. The heating cooker of any one of Claims 1-11 provided with the side heating means heated from the side of a to-be-cooked object. The electromagnetic induction cooker which mounts the heating cooker of any one of Claims 1-12.