JP2008022908A - Foodstuff supporting unit for cooker and cooker equipped with the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foodstuff supporting net which is not easily overturned even if an end of the net part is pressed downward in a foodstuff supporting unit composed of a tray and the foodstuff supporting net to be used in an oven-type cooker. <P>SOLUTION: The cooker 1 comprises a heating chamber 20, a heating medium generating device 40 for generating overheated steam or high-temperature air as a heating medium, a side heating medium inlet 47 for making the heating medium flow into the heating chamber from a side wall of the heating chamber 20, and the foodstuff supporting unit U inserted into the heating chamber 20. The foodstuff supporting unit U is composed of the tray 100 and the foodstuff supporting net 110 placed on the tray 100. The foodstuff supporting net 110 has the net part 111 and a leg part 112, and also has a fall preventive part 115 overhanging from the plane projection of the net part 111 to face the upper surface of the edge part 105 of the tray 100. The fall preventive part 115 overhangs to the outer peripheral edge of the edge part 105. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a food support unit for a heating cooker and a heating cooker including the same.

  There are oven-type cooking devices such as an oven, a steam microwave oven, and a superheated steam cooker that put ingredients in a heating chamber for cooking. When cooking grilled fish, roast chicken, and other grilled dishes in an oven-type cooking device, place a food support net (yaki net) in the heating chamber and place the food on it. Since the fat and gravy drips while baking, it is common to place a food support net on the tray. Patent Documents 1 and 2 show a food material support unit composed of a combination of such a tray and a food material support net.

  Patent Document 1 describes a food support unit used in a high-frequency heating cooker. Patent Document 2 describes a food support unit used in a heating cooker that uses a heat medium such as superheated steam or high-temperature air. In the food support unit described in Patent Document 1, it is only necessary to prevent fat or gravy away from the food from reattaching to the food, so that the legs of the food support net are not so long and the net is the same as the edge of the tray. It is about the height. On the other hand, in the food support unit described in Patent Document 2, since the heat medium needs to flow under the food, the legs of the food support net are long, and the net is lifted higher than the edge of the tray. ing.

An example of a conventional food material support unit U is shown in FIGS. The tray 200 is formed by pressing a metal plate into a rectangular shallow dish shape, and has an edge (flange) around the periphery. Of the four sides of the tray 200, the side entering the back of the heating chamber is the “rear side”, the front side is the “front side”, the left side of the user facing the tray 200 is the “left side”, and vice versa. The side will be called the “right side”. This designation is used consistently throughout this specification. The food support net 210 placed on the tray 200 is made of a stainless steel wire, and a large number of steel wires extending in the front-rear direction are arranged at regular intervals with respect to a rectangular frame obtained by bending a thick steel wire and welding the ends. The net 211 is formed by welding, and the left and right ends of the framework are bent downward at a right angle to form a leg 212. The net 211 is higher than the edge of the tray 200.
JP-A-10-2563 (page 2-3, FIG. 1-7) Japanese Patent Laying-Open No. 2005-265306 ([0023] [0078], FIGS. 2, 5)

  When cooking is performed using a combination of a tray and an ingredient support net in a heating cooker, the tray is pulled out with a hand wearing mittens after cooking is completed. The front edge of the tray is grabbed by the thumb and other fingers, but at this time, the front edge of the net portion of the food support net may also be grasped together. Such a situation is unlikely to occur if the net part of the food support net is lifted so high from the tray, but in the heating chamber with a limited height, it is necessary to increase the height of the net part in order to increase the space above the net part. This is likely to happen when the height is low.

  If you grab the front side of the tray and the front part of the net part of the food support net and apply force, the part where the leg part of the food support net is in contact with the tray is the fulcrum of the insulator and the part where force is applied with the fingertip In the form of insulator's power point, a moment centered on the fulcrum occurs, and the whole food support net tilts forward and tries to fall. Thereby, the foodstuffs which have just been heated slide toward the user, and the user's clothes are soiled or fall on the floor. Even if it is a food support net, such as the one described in Patent Document 1, where the height of the net is almost the same as the height of the edge of the tray, the same situation may occur depending on where the force is applied and the magnitude of the applied force May occur.

  The present invention has been made in view of the above points, and in a food material support unit comprising a combination of a tray and a food support net used in a heating cooker, even if the end of the net portion is pushed downward, the food support net An object of the present invention is to provide a food support unit that is difficult to fall. It is another object of the present invention to provide a cooking device in consideration of safety provided with such a food material support unit.

  (1) To achieve the above object, the present invention is for a heating cooker comprising a tray inserted into a heating chamber of a heating cooker, and a food support net placed on the tray and having a net part and a leg part. The food support unit is characterized in that a fall prevention portion facing the upper surface of the edge of the tray is formed in the food support net.

  According to this configuration, when the end of the mesh portion is pushed downward, even if the whole food support net is inclined, the fall prevention portion engages with the edge portion of the tray to prevent the tilting. Therefore, the possibility that the food material falls can be reduced.

  (2) Moreover, the present invention is characterized in that, in the food cooker support unit configured as described above, the overturn prevention portion projects from a planar projection of the mesh portion.

  According to this configuration, when a force is applied to the end of the net part from directly above, the food support net can be completely prevented from overturning.

  (3) Moreover, this invention is characterized by the said fall prevention part projecting to the outer periphery of the said tray edge part in the foodstuff support unit for heating cookers of the said structure.

  According to this configuration, when the food support net is tilted, the fall prevention portion engages with the outer peripheral edge of the tray edge portion. And resists tilting to prevent the food support net from falling. Also, if the fall prevention part is short, when the food support net is placed on the tray, the food support net is slanted and the fall prevention part sinks inside the edge of the tray, and the function of the fall prevention part has been performed. If it is long enough to reach the outer periphery of the edge, there is no concern.

  (4) Moreover, this invention is characterized by the said fall prevention part being formed in the leg part of the said foodstuff support net | network in the foodstuff support unit for heating cookers of the said structure.

  According to this configuration, it is possible to easily form a robust fall prevention portion. Moreover, a fall prevention part can be formed only by attaching a simple-shaped member.

  (5) Moreover, this invention is characterized by the said fall prevention part being formed by bending the said leg part in the food-stuff support unit for heating cookers of the said structure.

  According to this configuration, a robust toppling prevention unit integrated with the leg can be realized without incurring a significant increase in material costs. Moreover, since it is not necessary to weld another member, productivity improves.

  (6) Moreover, this invention is a heating cooker provided with the above foodstuff support units, It is characterized by the above-mentioned.

  According to this configuration, it is possible to provide a highly safe cooking device that does not cause the food to fall even if both the tray and the food support net are inadvertently gripped at the same time.

  According to the present invention, it is possible to obtain a food material support unit in which the food material support net is not easily tilted even if the tray and the net part of the food material support net are gripped simultaneously. This improves the usability and safety of the cooking device.

  An example of a heating cooker in which the food support net according to the present invention is used will be described with reference to FIGS. 1-5. 1 is a front view, FIG. 2 is a front view of the heating chamber with the door open, FIG. 3 is a schematic cross-sectional view for explaining the use of the tray, FIG. 4 is an overall configuration explanatory view, and FIG. 5 is a control block diagram. is there.

  The cooking device 1 includes a rectangular parallelepiped cabinet 10. A door 11 is provided in front of the cabinet 10. The door 11 rotates in a vertical plane centering on the lower end. By grasping the upper handle 12 and pulling it forward, the door 11 is changed from the vertical closed state shown in FIG. 1 to the horizontal open state shown in FIG. 90 ° attitude change is possible. The door 11 has a configuration in which a left portion 11L and a right portion 11R, which are finished with a metal decorative plate, are symmetrically arranged on the left and right sides of a central portion 11C having a see-through portion fitted with heat-resistant glass. An operation unit 13 is provided on the right portion 11R.

  When the door 11 is opened, the front of the cabinet 10 is exposed as shown in FIG. A heating chamber 20 is provided at a location corresponding to the central portion 11 </ b> C of the door 11. A water tank storage portion 80 is provided at a location corresponding to the left side portion 11L of the door 11. No opening is provided at a location corresponding to the right portion 11R of the door 11, but a control board is disposed inside the location.

  The heating chamber 20 has a rectangular parallelepiped shape, and the front side facing the door 11 is entirely open. The remaining surface of the heating chamber 20 is formed of a stainless steel plate. Heat insulation measures are taken around the heating chamber 20.

  The cooking device 1 can heat the food with a heat medium and can also heat the food using a high frequency. Hereinafter, the heating mechanism will be described mainly with reference to FIG.

  A high frequency generator 21 is incorporated under the bottom of the heating chamber 20. That is, the bottom of the heating chamber 20 is formed of a dielectric such as glass or ceramic, and the antenna chamber 22 is formed thereunder. The antenna chamber 22 accommodates an antenna 23, and the antenna 23 is swung in a horizontal plane by an antenna motor 24. A high frequency is fed into the antenna chamber 22 from the magnetron 25 through the waveguide 26, and the antenna 23 supplies the fed high frequency into the heating chamber 20. The magnetron 25 is oscillated by a high frequency drive power supply 27 (see FIG. 5).

  In addition to the high-frequency generator 21, a lower heater 28 is disposed under the bottom of the heating chamber 20. The lower heater 28 heats the heat medium in the heating chamber 20 to a predetermined temperature in cooperation with a heat medium heater 42 described later.

  The cooker 1 uses superheated steam or high-temperature air as a heat medium, and the heat medium circulates through the external circulation path 30. The starting end of the external circulation path 30 is a suction port 31 formed in the upper part of the side wall at the back of the heating chamber 20. The suction port 31 is composed of a collection of small-diameter through holes.

  A blower 32 follows the suction port 31. The blower 32 is attached to the outer surface of the back side wall of the heating chamber 20. The blower 32 includes a centrifugal fan 33, a fan casing 34 that accommodates the centrifugal fan 33, and a fan motor 35 (see FIG. 5) that rotates the centrifugal fan 33. A sirocco fan is used as the centrifugal fan 33. As the fan motor 35, a DC motor capable of high speed rotation is used.

  The heat medium discharged from the fan casing 34 is sent to the heat medium generating device 40 through the duct 36. The heat medium generating device 40 is configured by disposing a heat medium heater 42 in a temperature raising chamber 41 formed on the ceiling portion of the heating chamber, and corresponds to the center portion of the ceiling portion in plan view. It is provided in the place. The heat medium heater 42 is a sheathed heater.

  The heat medium heated by the heat medium generator 40 is supplied to the heating chamber 20 as a jet from above and from the side. The mechanism for forming the jet will be described below.

  An upper heat medium supply port 43 is provided in the upper part of the heating chamber 20. The upper heat medium supply port 43 is constituted by a fusible cover 44 that becomes a bottom portion of the heating chamber 41 and also a part of a ceiling portion of the heating chamber 20. The squirt cover 44 has a shape in which a dome having a trapezoidal vertical cross section is turned upside down, and a plurality of squirt holes formed therein form a jet forming part. The horizontal portion occupying a large area in the center of the fusible cover 44 is formed with a plurality of vertical air holes 45 for injecting the heat medium directly below, and the inclined air holes 46 for injecting the heat medium obliquely downward on the inclined surface surrounding the horizontal portion. A plurality of are formed.

  Side heat medium supply ports 47 (see FIG. 3) are provided on the outer sides of the left and right side walls of the heating chamber 20 symmetrically. The heat medium is fed from either of the side heat medium supply ports 47 through the duct 48 from the heat medium generator 40. The side of the side heat medium supply port 47 facing the heating chamber 20 is an opening from which the heat medium is ejected as a jet. That is, this portion becomes a jet forming portion. A bottom portion of the side heat medium supply port 47 serves as a guide portion 49 that determines a jet direction.

  The cooker 1 includes a steam generating device 60 in order to generate saturated steam that is a source of superheated steam that is a heat medium. The steam generator 60 has a cylindrical container 61 arranged with the center line vertical.

  The inside of the container 61 is partitioned into an inner chamber 63 and an outer chamber 64 by a cylindrical partition wall 62. The inner chamber 63 and the outer chamber 64 communicate with each other at the bottom. A steam generation heater 65 in which a sheathed heater is wound in a coil shape is disposed in the outer chamber 64. Further, the inlet portion of the steam supply pipe 66 is connected to the outer chamber 64. The outlet of the steam supply pipe 66 is connected to the suction side of the fan casing 34.

  A water supply pipe 67 and an overflow pipe 68 are connected to the inner chamber 63. The water supply pipe 67 is for pouring water of the water tank 81 stored in the water tank storage unit 80 (see FIG. 2) into the container 61, and a water supply pump 69 is provided in the middle. The bottom of the container 61 is formed in a funnel shape, from which the drain pipe 70 is led out. A drain valve 71 is provided in the middle of the drain pipe 70.

  The water supply pump 69 does not directly suck water from the water tank 81 but sucks water from the relay tank 72 to which the water tank 81 is connected. An outlet pipe 82 projects from the bottom of the water tank 81 toward the back of the water tank storage section 80, and the outlet pipe 82 is connected to an inlet pipe 73 that projects laterally from the relay tank 72.

  When the water tank 81 is pulled out from the water tank storage unit 80 and the outlet pipe 82 is separated from the inlet pipe 73, the water in the water tank 81 and the water in the relay tank 72 flow out as they are. In order to prevent this, coupling plugs 74 a and 74 b are attached to the outlet pipe 82 and the inlet pipe 73. In the state where the outlet pipe 82 is connected to the inlet pipe 73 as shown in FIG. 5, the coupling plugs 74 a and 74 b are connected to each other and can pass water. When the outlet pipe 82 is disconnected from the inlet pipe 73, the coupling plugs 74a and 74b are closed, and the outflow of water from the water tank 81 and the relay tank 72 is stopped.

  The water supply pipe 67 enters the relay tank 72 from above, and its tip reaches near the bottom of the relay tank 72. The overflow pipe 68 is connected to the upper part of the relay tank 72. The drain pipe 70 extends to the water supply port 83 of the water tank 81.

  A container water level sensor 75 is disposed inside the container 61, and a water level sensor 76 is disposed in the relay tank 72. The container water level sensor 75 is composed of a pair of electrode bars that hang down from the ceiling of the container 61, and the water level sensor 76 is composed of a total of four electrode bars that hang down from the ceiling of the relay tank 72. Of the four electrode rods constituting the water level sensor 76, two are longer than the others and reach the bottom of the relay tank 72. The other electrode rod is shorter and the last one is even shorter. The container water level sensor 75 is at a position slightly higher than the steam generating heater 65.

  The heating chamber 20 is formed with an exhaust passage 77 through which the heat medium escapes from the apparatus. An exhaust path 78 is also formed in the duct 36. An electric damper 79 is provided at the inlet of the exhaust path 78.

  The controller 90 shown in FIG. 5 controls the operation of the cooking device 1. The control device 90 includes a microprocessor and a memory, and controls the cooker 1 according to a predetermined program. The control status is displayed on the display unit 14 in the operation unit 13. The display unit 14 is configured by a liquid crystal panel, for example. An operation command is input to the control device 90 through various operation keys arranged on the operation unit 13. The operation unit 13 is also provided with a sound generating device for producing various sounds.

  In addition to the operation unit 13 and the display unit 14, the control device 90 includes an antenna motor 24, a high frequency drive power supply 27, a lower heater 28, a fan motor 35, a heat medium heater 42, a steam generation heater 65, a water supply pump 69, and a drain valve 71. The damper 79, the container water level sensor 75, and the water level sensor 76 are connected. In addition, a temperature sensor 91 for measuring the temperature in the heating chamber 20 and a humidity sensor 92 for measuring the humidity in the heating chamber 20 are connected.

  The food material F is supported in the heating chamber 20 by the tray 100 constituting the food material support unit U together with the food material support net 110. A tray receiver that supports the inserted tray 100 at a predetermined height is provided inside the heating chamber 20. In the present embodiment, tray receivers that horizontally support the tray 100 by engaging the left and right sides of the tray 100 are formed on both side walls of the heating chamber 20.

  As shown in FIG. 2, the tray receiver is provided in three stages from top to bottom. The uppermost first tray receiver 101 supports the tray 100 at a position above the side heat medium flow flowing into the heating chamber 20 from the side heat medium supply port 47. The second tray receiver 102 in the middle stage supports the tray 100 at a position where the side heat medium flow is sprayed from above. The lowermost third tray receiver 103 supports the tray 100 at a position spaced a predetermined distance below the second tray receiver 102. The first, second, and third tray receivers 101, 102, and 103 constitute ridge-shaped protrusions that protrude from the side wall surface of the heating chamber 20.

  In the case of foods in which fat and gravy dripping during cooking, or foods that require a heat medium to pass through the lower surface, the food support net 110 is placed on the tray 100, and the food F is placed thereon. To do. The structure of the food support net 110 will be described later.

  The operation of the cooking device 1 is as follows. When superheated steam is used as the heat medium, the door 11 is opened, the water tank 81 is pulled out from the water tank housing portion 80, and water is poured into the water tank 81 from the water supply port 83. A sufficiently filled water tank 81 is pushed into the water tank housing 80 and set at a predetermined position. After confirming that the outlet pipe 82 is firmly connected to the inlet pipe 73 of the relay tank 72, the tray 100 on which the food F is placed is inserted into the heating chamber 20 via the food support net 110, and the door 11 is moved. close. Then, a necessary one of the operation keys of the operation unit 13 is pressed to select a cooking menu and make various settings to start cooking.

  When the outlet pipe 82 is connected to the inlet pipe 73, the water tank 81 and the relay tank 72 communicate with each other and the water levels of both are the same. For this reason, the water level in the water tank 81 is also measured by the water level sensor 76 that measures the water level in the relay tank 72. If the amount of water in the water tank 81 is sufficient to perform the selected cooking menu, the controller 90 will start generating water vapor. If the amount of water in the water tank 81 is insufficient to perform the selected cooking menu, the control device 90 displays that fact on the display unit 14 as a warning notification. And generation | occurrence | production of water vapor | steam is not started until water shortage is eliminated.

  When the water vapor can be generated, the water supply pump 69 starts operation, and water supply to the steam generator 60 starts. At this time, the drain valve 71 is closed.

  Water accumulates from the bottom of the container 61. When a certain amount of water is supplied, the water supply stops there. If the operation of the water supply pump 69 does not stop due to a malfunction of the control system, the water level in the container 61 continues to rise even if it exceeds a predetermined level, but if it reaches the overflow level, The water returns to the relay tank 72 through the overflow pipe 68. Therefore, the water does not overflow from the container 61.

  After the water supply is stopped, energization to the steam generating heater 65 is started. The steam generating heater 65 directly heats the water in the container 61. When the water in the container 61 boils and saturated steam is generated, energization to the steam generating heater 52 is stopped. Then, energization to the blower 32 and the heat medium heater 42 is started. The blower 32 sucks air in the heating chamber 20 through the suction port 31. Further, saturated steam is sucked from the steam generator 60 through the steam supply pipe 66. The mixed gas of air and saturated steam discharged from the blower 32 is sent to the heat medium generator 40 through the duct 36. At this time, the damper 79 closes the inlet of the exhaust path 78.

  The saturated steam that has entered the heat medium generating device 40 is heated to 300 ° C. by the heat medium heater 42 and becomes superheated steam. The superheated steam is ejected into the heating chamber 20 as a downward and obliquely downward jet from the upper heat medium supply port 43. A part of the superheated steam is fed into the side heat medium supply port 47 through the duct 48, and is ejected from the side heat medium supply port 47 into the heating chamber 20 as a side heat medium flow slightly downward. The food F in the heating chamber 20 is heated by the heat generated by these superheated steam.

  In the heating with superheated steam, the food material F is heated not only by convection heat transfer (specific heat of steam: 0.48 cal / g / ° C.) but also by condensation heat (latent heat) generated when the superheated steam condenses on the surface. Since the heat of condensation is as large as 539 cal / g, a large amount of heat can be given to the food material F, and the food material F is heated rapidly. Moreover, since heating steam condenses preferentially to the low temperature part in the foodstuff F, a heating nonuniformity decreases.

  As soon as the superheated steam adheres to the food F having a low surface temperature, it condenses and becomes condensed water, and a large amount of heat is transferred by the condensation heat. Thereafter, moisture begins to evaporate from the food material F, and drying begins after a restoration process. Therefore, the food F has a crisp finish on the surface while retaining moisture therein. Moreover, compared with cooking by high temperature air, the deoiling effect, the salt reducing effect, the vitamin C destruction inhibiting effect, and the fat oxidation inhibiting effect are all great.

  During cooking with superheated steam, the heat medium heater 42 is not continuously energized. It is sometimes switched to energize the lower heater 28. Incidentally, the power consumption of the heater is set such that, for example, the steam generating heater 65 is 1300 W, the heat medium heater 42 is 1300 W, and the lower heater 28 is 700 W. Considering the power situation of a general household, two or more of these heaters cannot be energized at the same time, so that the optimum result is obtained by sequentially switching the energized objects in a time division manner by duty control. The same applies to the case of heating with hot air.

  When the amount of water vapor in the heating chamber 20 increases, excess water vapor is released from the exhaust passage 77 to the outside of the apparatus. In order to prevent the water vapor from condensing around the cooker 1 and generating rust and mold, a mechanism may be adopted in which the water vapor is condensed before being taken out of the apparatus and discharged in the form of a drain.

  If steam is continuously generated by the steam generator 60, the water level in the container 61 is lowered. When the container water level sensor 75 detects that the water level has decreased to a predetermined level, the control device 90 resumes the operation of the water supply pump 69. The water supply pump 69 sucks up the water in the relay tank 72 and replenishes the container 61 with a certain amount of water. After completion of the water replenishment, the control device 90 stops the operation of the water supply pump 69 again.

  After cooking is completed, the control device 90 displays a message to that effect on the display unit 14 and sounds a signal sound. A user who knows the end of cooking by sound and display opens the door 11 and pulls out the tray 100 from the heating chamber 20. If there is no plan for further cooking, the drain valve 71 is opened, and the water in the container 61 is returned to the water tank 81.

  When a cooking menu that uses high-temperature air as the heat medium is selected, energization of the heat medium heater 42 and operation of the blower 32 are started immediately without questioning the amount of water in the water tank 81. This time, the food F is heated by a jet of high-temperature air. As in the case of heating with superheated steam, the heat medium heater 42 and the lower heater 28 are energized and controlled in a time-sharing manner.

  If the door 11 is opened while cooking with superheated steam or hot air, the superheated steam or hot air may flow toward the user. The same is true after cooking. Therefore, when the door 11 is opened during the period in which the high-temperature heat medium is circulating, the damper 79 operates to open the inlet of the exhaust path 78 and guide the high-temperature heat medium to the exhaust path 78. ing.

  When the cooking menu by high frequency heating is selected, the high frequency generator 21 is driven. The high-frequency generator 21 can be used alone or in combination with superheated steam or high-temperature air.

  As described above, the food F is placed in the heating chamber 20 in a state of being placed on the tray 100, and at which time the tray receiver is supported by the tray 100 differs depending on the cooking menu. When cooking with superheated steam is selected, the tray 100 is to be supported by the second tray receiver 102, and a message to that effect is displayed on the display unit 14. Cooking with high-temperature air is possible even when the tray 100 is supported by any of the first tray receiver 101, the second tray receiver 102, and the third tray receiver 103. In the case of cooking using high-temperature air, the tray 100 can be supported on both the first tray receiver 101 and the third tray receiver 103 one by one, and cooking can be performed in two stages. When the two-stage cooking is selected, the display unit 14 displays that the first tray receiver 101 and the third tray receiver 103 should be used.

  When the tray 100 is supported by the second tray receiver 102, the food material support net 110 is placed on the tray 100, and the food material F is floated and supported from the tray surface. Even in the tray 100 supported by the first tray receiver 101 or the third tray receiver 103, the food support net 110 exhibits its effect. However, in the tray 100 supported by the second tray receiver 102, the side heat medium flow ejected obliquely downward from the side heat medium supply port 47 is made to flow under the food F, so at least the food in this case The use of the support net 110 is almost essential.

  Superheated steam is sprayed downward from the upper heat medium supply port 43 to the food F on the tray 100 supported by the second tray receiver 102. Also, the superheated steam is blown onto the lower surface of the food F by the side heat medium flow of the superheated steam from the side heat medium supply port 47 striking the upper surface of the tray 100 and changing the direction upward. In this way, the superheated steam is sprayed from above and below, so that the food F uniformly receives heat and heat of condensation (latent heat) due to convection heat transfer and is efficiently heated. Fat and gravy dripping from the food F are received by the tray 100 and discarded after cooking.

  Of course, it is possible to cook the food F on the tray 100 supported by the second tray receiver 102 with hot air. If the foodstuff F is floated by the foodstuff support net | network 110, the foodstuff F will be heated uniformly by the high temperature air from the upper and lower sides. Also in this case, the fat or gravy dripping from the food F is received by the tray 100 and discarded after cooking.

  1st Embodiment of the foodstuff support unit U is described based on FIGS. 6-8. 6 is a top view, FIG. 7 is a front view, and FIG. 8 is a side view of only the food support net 110.

  The tray 100 is formed by press-molding a metal plate into a shallow dish shape, and the planar shape is a rectangle close to a square, and has a frame-shaped edge 105 on the periphery. The food material support net 110 is made of stainless steel wire, and includes a grid-like net part 111 and leg parts 112 that support the net part. The mesh part 111 is almost the same size as the inner part of the edge part 105 of the tray 100. The leg portions 112 are formed by bending a stainless steel wire in a sled shape, and one leg portion is disposed on each of the left and right sides of the mesh portion 111 and fixed by welding.

  A balustrade portion for preventing the food F from sliding down is provided on the four sides of the net portion 111. The balustrade part is also made of stainless steel wire, and is welded and fixed to the mesh part 111. The balustrade part includes a balustrade part 113 welded to the front side and the rear side of the net part 111, and a balustrade part 114 welded to the left side and the right side of the net part 111. Both ends of the balustrade part 114 project from the planar projection of the mesh part 111 at the front side and the rear side of the mesh part 111 to constitute a fall prevention part 115.

  When the food support net 110 is placed on the tray 100, the fall prevention unit 115 faces the upper surface of the edge 105. The tipping prevention part 115 protrudes to such an extent that the tip thereof reaches the outer peripheral edge of the edge part 105. In terms of the position in the vertical direction, the fall prevention portion 115 may be in contact with the edge portion 105, and a gap may be formed between the edge portion 105. However, if there is a gap, the food support net 110 can be tilted, so the value of the gap is kept within an appropriate range.

  When the food support unit U as described above is inserted into the heating chamber 20 for cooking, and when the food support unit U is pulled out with a hand with mittens after cooking is completed, the bottom of the tray 100 and the net part of the food support net 110 are used. The front side of 111 (in this case, the balustrade part 113 on the front side) may be sandwiched between the thumb and other fingers. In such a case, if the food support net 110 is of a form that does not implement the present invention, the food support net 110 has almost certainly followed the path to overturn. In particular, as in the present embodiment, when the leg portions 112 are only on the left and right sides of the net portion 111 and have a sled shape with large rounded corners so as not to damage the tray 100, the food support net 110 is used. Is easy to tilt just like a cradle. For this reason, when the balustrade part 113 is pressed, the food support net 110 may tilt vigorously, and the food F may fall, or liquids such as the food F or gravy may fly toward the user and soil the user's clothes. is there.

  On the other hand, in the present invention, even when a tilting moment is generated in the food support net 110 by pressing the balustrade portion 113, the tilting stops by the fall prevention portion 115 hitting the edge portion 105 of the tray 100. Thereby, it becomes difficult for the food support net | network 110 to fall down, and it is prevented that the food F falls or liquids, such as gravy, are scattered and flew toward the user. Therefore, a highly safe cooking device can be provided.

  The fall prevention portion 115 extends to the outer peripheral edge of the edge portion 105. For this reason, when the food support net 110 tries to tilt, the fall prevention portion 115 engages with the outer peripheral edge of the edge portion 105. Therefore, when the fall prevention portion 115 is regarded as an insulator, it is the same as the insulator has become longer. It becomes logical and resists tilting to prevent the food support net 110 from falling. In addition, if the fall prevention portion 115 is short, when the food support net 110 is placed on the tray 100, the food support net 110 is inclined and the fall prevention portion 115 sinks into the inside of the edge portion 105, and the fall prevention portion Although the function 115 may not be fulfilled, there is no concern if the length is long enough to reach the outer peripheral edge of the edge 105.

  It is desirable that the balustrade part 113 does not protrude outward from the end of the fall prevention part 115 when viewed from directly above. If it does in that way, when force is applied to the balustrade part 113 from right above, the fall of the foodstuff support net | network 110 can be prevented completely.

  In the present embodiment, the upper surface of the edge portion 105 of the tray 100 is a flat surface. If this surface is a surface shape other than a flat surface, for example, a cylindrical surface, the shape of the fall prevention unit 115 may be deformed to a shape that conforms to the surface shape.

  Note that a separate tray (hereinafter referred to as a second tray) may be placed on the net 111, and cooking may be performed by baking an object to be heated such as a cookie on the second tray. At this time, the tray 100 is supported by the second tray receiver 102. By doing so, a heat medium (in this case, hot air) can also be supplied to the lower portion of the second tray, and the possibility of occurrence of baking unevenness in a heated object such as a cookie can be reduced.

  The balustrade part 113 and the balustrade part 114 also serve as positioning when the second tray is placed. The balustrade part 113 provided on the front side and the rear side of the net unit 111 prevents the second tray from falling over when the user grips the tray 100, the net unit 111, and the second tray at the same time. It also has functions. In addition, it is good also as a structure which forms the balustrade part 113 using the fall prevention part 115 of the balustrade part 114. FIG. Alternatively, the shape of the fall prevention unit 115 is a shape composed of a fall prevention portion along the plane of the tray 100 and a positioning portion that extends upward from the fall prevention portion and has a positioning function for placing the second tray. Also good.

  2nd Embodiment of the foodstuff support unit U is described based on FIGS. 9-11. 9 is a partial top view, FIG. 10 is a front view, and FIG. 11 is a partial side view.

  In the second embodiment, the food support net 110 has no balustrade portion, and the end of the balustrade portion cannot be extended to form the fall prevention portion 115. Therefore, another member made of stainless steel wire is welded to the food support net 110 to form the fall prevention portion 115. Although only the front side portion of the food support net 110 is shown in the figure, a fall prevention portion 115 is similarly formed on the rear side portion.

  3rd Embodiment of the foodstuff support unit U is described based on FIGS. 12-14. 12 is a partial top view, FIG. 13 is a front view, and FIG. 14 is a partial side view.

  Even in the third embodiment, the food support net 110 does not have a balustrade portion, and the end of the balustrade portion cannot be extended to form the fall prevention portion 115. Therefore, the leg portion 112 is bent into a hairpin shape to form the fall prevention portion 115. In this way, a robust toppling prevention unit 115 integral with the leg portion 112 can be realized without causing a significant increase in material costs. Moreover, since it is not necessary to weld another member, productivity improves. Needless to say, the fall prevention portion 115 is formed on the rear side of the food support net 110 in the same manner.

  In forming the fall prevention part using the leg part 112, a method of fitting and fixing a ring to the leg part 112 and making it a fall prevention part is also possible.

  In each of the above embodiments, the fall prevention unit 115 is formed so as to protrude from the planar projection of the net 111 of the food support net 110, but the fall prevention unit 115 does not necessarily have to protrude from the planar projection of the net 111. . Even if it does not protrude from the planar projection of the net part 111, if the fall prevention part 115 is provided, the food material is supported when the front side of the tray 100 and the net part 111 is grasped at the same time as compared with the case where the fall prevention part 115 is not provided. This is because the net 110 is difficult to tilt, and the tilt suppression effect can be obtained.

  In addition, if a food support unit comprising a combination of a tray and a food support net is used, it is a case where thawing is performed using a heating cooker used exclusively for thawing frozen food, not a pottery dish, or a high-frequency heating cooker. Is also an application target of the present invention.

  The food support net need not necessarily be made of metal. If it is a food support net for thawing frozen food, it can be formed of a synthetic resin (higher heat resistance is preferred).

  Although the embodiments of the present invention have been described above, other various modifications can be made without departing from the spirit of the present invention.

  INDUSTRIAL APPLICABILITY The present invention can be used in general oven-type cooking devices regardless of household use or business use.

Front view of cooking device Front view with heating chamber door open Model cross-sectional view explaining tray usage Overall configuration diagram Control block diagram Top view of the food material support unit according to the first embodiment Front view of food support unit according to the first embodiment The side view of the foodstuff support net | network of the foodstuff support unit which concerns on 1st Embodiment Partial top view of the foodstuff support unit which concerns on 2nd Embodiment Front view of the food material support unit according to the second embodiment Partial side view of the food material support unit according to the second embodiment Partial top view of the foodstuff support unit which concerns on 3rd Embodiment The front view of the foodstuff support unit which concerns on 3rd Embodiment The partial side view of the foodstuff support unit which concerns on 3rd Embodiment A perspective view of a conventional food support unit Perspective view of food support net of conventional food support unit

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Heating cooker 20 Heating chamber 40 Heat medium production | generation apparatus 43 Upper heat-medium supply port 47 Side part heat-medium supply port U Food support unit 100 Tray 110 Food support net 111 Net part 112 Leg part 115 Fall prevention part F Foodstuff

Claims (6)

In a food support unit for a heating cooker comprising a tray inserted into a heating chamber of a heating cooker, and a food support net placed thereon and having a net part and a leg part,
A food support unit for a heating cooker, wherein the food support net is formed with a fall prevention portion facing the upper surface of the edge of the tray.   The food support unit for a heating cooker according to claim 1, wherein the overturn prevention part projects from a planar projection of the net part.   The food support unit for a heating cooker according to claim 1 or 2, wherein the overturn prevention part projects to the outer peripheral edge of the tray edge.   The food support unit for a heating cooker according to any one of claims 1 to 3, wherein the fall prevention part is provided on a leg part of the food support net.   The food support unit for a heating cooker according to claim 4, wherein the fall prevention part is formed by bending the leg part.   A cooking device comprising the food material support unit according to any one of claims 1 to 5.

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