JP2008051351A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker capable of preventing odor and oil from a heated object, from mixing into the recycled water of superheated steam production source. <P>SOLUTION: In ordinary cooking using superheated steam, a water level of a water level detection tank 39 is lower than the other end of a discharge passage 64, and the steam from a heating chamber 20 is discharged to the atmospheric air without released into the water in the water level detection tank 39. On the other hand, in steaming, the other end of the discharge passage 64 is positioned in the water of the water level detection tank 39 by pressure rise in the heating chamber 20, and the steam from the heating chamber 20 is released into the water in the water level detection tank 39, and collected as condensed water in the water level detection tank 39. In that case, the collected steam is non-superheated steam, and hardly absorb oil and odor from the heated object in cooking. Thus, the mixing of odor and oil from the heated object into the collected water, furthermore into the water in a pot 41, can be prevented. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a cooking device that cooks food using steam.

  Some cookers using steam collect used steam or heat of the steam to prevent the user from being exposed to the high temperature of the steam and effectively use the generated heat.

  For example, in the steam recovery device for a cooking device disclosed in Japanese Patent Application Laid-Open No. 3-232613 (Patent Document 1), steam generated in the inner pot at the time of rice cooking by a rice cooker is blown by a blower through a steam discharge path. Then, it is discharged into the water in the heat exchanger attached to the outer wall of the rice cooker body. The steam discharged into the water exchanges heat with the water, and a part of the steam is condensed into the water. Thus, the steam is discharged safely and without condensation near the place of use.

  Further, in the steam cooking device disclosed in Japanese Patent Laid-Open No. 7-243648 (Patent Document 2), steam generated in the steam generating container is passed through the steam supply hole and the branch pipe from the steam ejection hole into the cooking case. Blow out to cook. On the other hand, the water in the water storage tank is supplied to the steam generation container through the water absorption pipe and the steam supply pipe. At that time, heat is exchanged with the steam in the cooking case at a heat exchanging portion which is a portion of the water absorption pipe in the cooking case. Thus, the water supplied to the steam generating container is preheated with the used steam in the cooking case, so that the heat of the steam is effectively used.

  Moreover, in the heating apparatus using superheated steam disclosed in Japanese Patent Application Laid-Open No. 2002-272604 (Patent Document 3), the superheated steam obtained by heating the water in the tank with the heat storage material in the heat storage tank is ejected. To heat the object to be heated by jetting into the heating box. Waste heat recovery means (heat exchanger) is installed in the tank, the superheated steam discharged from the heating box is sent to the waste heat recovery means to dissipate heat to the water in the tank and condense, It is discharged as water.

  In addition, in the cooking device disclosed in Japanese Patent Application Laid-Open No. 2003-336846 (Patent Document 4), steam is condensed in an exhaust passage for discharging superheated steam in the heating chamber, and the generated condensed water is discharged into the exhaust stream. It is made to flow down into the heating chamber along the side wall of the passage and is reused again as a generation source of superheated steam.

  By the way, in the case of heating an object to be heated by the superheated steam, in the case of cooking using a large amount of steam (non-superheated steam) such as steamed dishes, the steam after cooking hardly contains oil. However, in the case of cooking in which an object to be heated is heated by superheated steam such as grilled fish, the steam after cooking contains fish odor and oil.

  In that case, there is no particular problem in the case where only the heat of the used steam in the heating chamber is recovered and effectively used, as in the heating cookers disclosed in Patent Document 2 and Patent Document 3.

However, when the used superheated steam in the heating chamber is condensed and reused again as a superheated steam generation source, as in the heating cooker disclosed in Patent Document 4, the water used as the superheated steam generation source is reused. There is a problem that fish smell and oil are mixed.
JP-A-3-231613 Japanese Patent Laid-Open No. 7-243648 JP 2002-272604 A Japanese Patent Laid-Open No. 2003-336846

  Accordingly, an object of the present invention is to provide a heating cooker in which the odor or oil of an object to be heated is not mixed in the water of the generation source when the superheated steam in the heating chamber is reused as a generation source of new superheated steam. It is in.

In order to solve the above problems, the heating cooker of the present invention is:
A steam generator including a pot to which water is supplied, and heating means for heating the water in the pot;
A heating chamber for heating an object to be heated using the steam generated by the steam generator;
Vapor release means for releasing vapor from the heating chamber;
With
The steam release means does not release the steam from the heating chamber into the water to be supplied into the pot, and the first release passage for releasing the steam from the heating chamber into the water to be supplied into the pot. A second discharge passage,
A discharge passage switching means for switching between the first discharge passage and the second discharge passage according to a cooking menu;
And a control means for controlling the discharge passage switching means.

  According to the said structure, according to a cooking menu, by the control means, the 1st discharge passage which discharge | releases the vapor | steam from a heating chamber in the water which should be supplied in a pot, and the said water in the water which should be supplied in the said pot Since it can switch to the 2nd discharge passage which does not discharge the steam from a heating chamber, according to a cooking menu, when recovering by passing the steam discharged from the above-mentioned heating chamber through water, and when not recovering Cases can be divided.

Moreover, in the heating cooker of one embodiment,
The control means includes
In the case of a cooking menu that does not easily contain a component different from steam in the steam discharged from the heating chamber, while switching to the first discharge passage,
In the case of a cooking menu in which a component different from steam is likely to be included in the steam discharged from the heating chamber, the discharge passage switching means is controlled to switch to the second discharge passage.

  According to this embodiment, in the case of a cooking menu that does not contain a component different from steam (for example, steamed dishes), the steam released from the heating chamber is passed through the water in the pot to pass the steam. In the case of a cooking menu (for example, grilled fish or fried chicken) that tends to contain a component different from steam, do not collect steam released from the heating chamber without passing it through the water in the pot. can do. By doing so, it becomes difficult for components such as oil to be mixed into the water supplied to the steam generator, and the water supply path to the steam generator can be kept clean. Here, the state that “a component different from the steam is contained in the steam released from the heating chamber” is a state in which components other than water are dissolved in the steam particles, or the steam particles and the oil particles, etc. It means the state where coexist.

Moreover, the heating cooker of this invention is
A steam generator including a pot to which water is supplied, and heating means for heating the water in the pot;
A steam temperature raising device for raising the temperature of the steam generated by the steam generation device;
A heating chamber for heating an object to be heated using steam generated by the steam generator or steam heated by the steam heating device;
A water tank for storing water supplied to the pot;
A water level detection tank that is supplied with water from the water tank and has a water level sensor attached thereto, and forms a water surface at the same level as the water surface of the pot in communication with the pot;
One end connected to the heating chamber, and a steam discharge passage for guiding the steam from the heating chamber to the water level detection tank,
The position of the other end of the vapor discharge passage is set higher by a predetermined height than the water level in the water level detection tank that is normally controlled based on the detected value of the water level by the water level sensor. It is said.

  In a heating cooker that heats an object to be heated using steam generated by a steam generator and steam heated by a steam heating device that raises the steam generated by the steam generator, for example, 100 ° C. or higher In normal cooking such as grilling fish with a high-temperature heat source, the object to be heated is heated by steam (superheated steam) heated by the steam heating device. In this case, the superheated steam has a high temperature but its amount is small, and there is almost no pressure change in the heating chamber due to the superheated steam. Therefore, the water level in the pot of the steam generator and the water level in the water level detection tank communicating with the pot are normally controlled based on the detected value of the water level by the water level sensor of the water level detection tank. Become water level.

  On the other hand, for example, in steamed dishes in which vegetables and the like are steamed with steam lower than 100 ° C., the object to be heated is heated by steam (non-superheated steam) generated by the steam generator. In this case, the amount of the non-superheated steam is low, but the amount thereof is large, and this large amount of steam increases the pressure in the heating chamber. Therefore, the water level in the pot communicating with the heating chamber is pushed down, and the water level in the water level detection tank becomes higher than the water level to be controlled based on the detected value of the water level by the water level sensor.

  According to the above configuration, the position of the other end of the steam discharge passage connected at one end to the heating chamber is normally controlled based on the detection value of the water level sensor. It is set higher by a predetermined height than the water level. Therefore, in the case of normal cooking with the superheated steam in which the water level in the water level detection tank is substantially the control water level, the steam from the heating chamber flows from the other end of the steam discharge passage into the water level detection tank. It is exhausted outside without being released into the water. On the other hand, in the case of steamed cooking with the non-superheated steam in which the water level in the water level detection tank is higher than the control water level, the steam from the heating chamber is sent from the other end of the steam discharge passage to the It will be discharged into the water in the water level detection tank. Then, by heat exchange between the steam from the heating chamber and the water in the water level detection tank, the steam from the heating chamber is recovered as water for generating steam, and the heat of the steam from the heating chamber is used for generating steam. Water is recovered as the temperature rises.

  Thus, in the case of normal cooking using the superheated steam that easily takes in odor and oil from the heated object due to the high temperature, the steam from the heating chamber is not recovered and the heated object is heated for the low temperature. In the case of steamed dishes that use the non-superheated steam that is difficult to take in odors and oils from things, the steam from the heating chamber is recovered as water for generating steam. Therefore, it is possible to prevent the odor and oil from the heated object from being mixed into the water for generating steam.

Moreover, the heating cooker of this invention is
A steam generator including a pot to which water is supplied, and heating means for heating the water in the pot;
A steam temperature raising device for raising the temperature of the steam generated by the steam generation device;
A heating chamber for heating an object to be heated using steam generated by the steam generator or steam heated by the steam heating device;
A water tank for storing water supplied to the pot;
A water level detection tank that is supplied with water from the water tank and has a water level sensor attached thereto, and forms a water surface at the same level as the water surface of the pot in communication with the pot;
One end connected to the heating chamber, and a steam discharge passage for guiding the steam from the heating chamber to the water level detection tank,
The position of the other end of the vapor discharge passage is set higher by a predetermined height than the position of the water level detection location in the water level sensor.

  As described above, in a heating cooker that heats an object to be heated using steam generated by a steam generator and steam heated by a steam temperature increasing device that raises the steam generated by the steam generator. In the case of normal cooking in which an object to be heated is heated by steam (superheated steam) heated by the steam heating device, the water level in the pot of the steam generator and the water level in the water level detection tank are: The water level is normally controlled based on the detection value of the water level by the water level sensor. On the other hand, in the case of steamed food that heats an object to be heated with a large amount of steam (non-superheated steam) generated by the steam generator, the water level in the water level detection tank is higher than the water level to be controlled. Also gets higher.

  According to the said structure, the position of the other end of the vapor | steam discharge passage where one end was connected to the said heating chamber is set only predetermined height higher than the position of the water level detection location in the said water level sensor. Therefore, in the case of normal cooking with the superheated steam in which the water level in the water level detection tank is substantially the control water level, the steam from the heating chamber flows from the other end of the steam discharge passage into the water level detection tank. It is exhausted outside without being released into the water. On the other hand, in the case of steamed cooking with the non-superheated steam in which the water level in the water level detection tank is higher than the control water level, the steam from the heating chamber is sent from the other end of the steam discharge passage to the It will be discharged into the water of the water level detection tank, and the steam from the heating chamber will be recovered as water for generating steam. Further, the heat of the steam from the heating chamber is recovered as the temperature rise of the steam generating water.

  Thus, in the case of normal cooking using the superheated steam that easily takes in odor and oil from the heated object due to the high temperature, the steam from the heating chamber is not recovered and the heated object is heated for the low temperature. In the case of steamed dishes that use the non-superheated steam that is difficult to take in odors and oils from things, the steam from the heating chamber is recovered as water for generating steam. Therefore, it is possible to prevent the odor and oil from the heated object from being mixed into the water for generating steam.

Moreover, in the heating cooker of one embodiment,
The predetermined height is the level of cooking by steam heated by the steam temperature raising device in the water level fluctuation in the water level detection tank that occurs with the pressure change in the heating chamber that fluctuates according to the type of cooking. It is set to be higher than the height to the water level in the water level detection tank at the time and lower than the height to the water level in the water level detection tank at the time of cooking with the steam generated by the steam generator.

  According to this embodiment, the predetermined height is higher than the height to the water level in the water level detection tank when cooking with steam from the steam temperature raising device, and from the steam generating device. It is set lower than the height to the water level in the water level detection tank when cooking with steam. Therefore, precisely, in the case of normal cooking with the superheated steam, the steam from the heating chamber is not released into the water in the water level detection tank, and in the case of steamed food with the non-superheated steam, the heating is performed. Steam from the chamber can be released into the water in the water level detection tank.

Moreover, in the heating cooker of one embodiment,
A temperature sensor provided in the water level detection tank for detecting the water temperature in the water level detection tank;
Based on the detection result of the temperature sensor, when the water temperature in the water level detection tank is equal to or higher than a predetermined temperature, the heating is performed so as to reduce the heating amount per unit time when the water in the pot is heated. Control means for controlling the means.

  According to this embodiment, the control means controls the heating means for heating the water in the pot, and when the water temperature in the water level detection tank is equal to or higher than a predetermined temperature, the water in the pot is Since the amount of heating per unit time during heating is reduced, the water in the water level detection tank is generated by the steam generator when the water temperature is high due to the recovery heat of steam from the heating chamber. By adjusting the amount of steam generated, the amount of useless steam can be suppressed.

  As is clear from the above, the heating cooker of the present invention includes a first discharge path for discharging steam from the heating chamber into the water to be supplied into the pot by the control means according to the cooking menu, and the above When switching to the second release path that does not release the steam from the heating chamber into the water to be supplied into the pot, the steam discharged from the heating chamber is collected by passing it through water according to the cooking menu And can be divided into cases when not collected. That is, according to the present invention, in the case of a cooking menu that easily captures odors and oil from the object to be heated, the cooking menu that does not collect steam from the heating chamber and does not easily capture odors and oil from the object to be heated. In this case, the steam from the heating chamber can be recovered as water for generating steam. Therefore, it is possible to prevent the odor and oil from the heated object from being mixed into the water for generating steam.

  In addition, the cooking device of the present invention is configured such that the position of the other end of the steam discharge passage having one end connected to the heating chamber is higher than the water level in the water level detection tank that is normally controlled based on the detection value of the water level sensor. Since it is set high by a predetermined height, in the case of normal cooking with superheated steam in which the water level in the water level detection tank is substantially the control water level, the steam from the heating chamber is passed through the steam discharge passage. The air can be discharged to the outside without being discharged from the other end into the water in the water level detection tank. On the other hand, in the case of steamed cooking with the non-superheated steam in which the water level in the water level detection tank is higher than the control water level, the steam from the heating chamber is fed from the other end of the steam discharge passage. It can be discharged into the water in the water level detection tank. Therefore, the steam from the heating chamber is recovered as steam generation water by heat exchange between the steam from the heating chamber and the water in the water level detection tank, and the heat of the steam from the heating chamber is used for steam generation. Water can be recovered as the temperature rises.

  That is, according to the present invention, in the case of normal cooking using the superheated steam that easily takes in odor and oil from the heated object due to the high temperature, the steam from the heating chamber is not recovered and the temperature is low. In the case of steamed dishes that use the non-superheated steam that is difficult to take in odor and oil from the heated object, the steam from the heating chamber can be recovered as water for generating steam. Therefore, it is possible to prevent the odor and oil from the heated object from being mixed into the water for generating steam.

  Further, in the cooking device according to the present invention, the position of the other end of the steam discharge passage whose one end is connected to the heating chamber is set higher by a predetermined height than the position of the water level detection location in the water level sensor. In the case of normal cooking with the superheated steam in which the water level in the water level detection tank is a control water level that is normally controlled based on the detection value of the water level sensor, the steam from the heating chamber is converted to the steam. Without discharging into the water in the water level detection tank from the other end of the discharge passage, it can be exhausted to the outside. On the other hand, in the case of steamed cooking with the non-superheated steam in which the water level in the water level detection tank is higher than the control water level, the steam from the heating chamber is fed from the other end of the steam discharge passage. It can be discharged into the water in the water level detection tank. Therefore, the steam from the heating chamber can be recovered as water for generating steam, and the heat of the steam from the heating chamber can be recovered as an increase in the temperature of water for generating steam.

  That is, according to the present invention, in the case of normal cooking using the superheated steam that easily takes in odor and oil from the heated object due to the high temperature, the steam from the heating chamber is not recovered and the temperature is low. In the case of steamed dishes that use the non-superheated steam that is difficult to take in odor and oil from the heated object, the steam from the heating chamber can be recovered as water for generating steam. Therefore, it is possible to prevent the odor and oil from the heated object from being mixed into the water for generating steam.

  Hereinafter, the present invention will be described in detail with reference to the illustrated embodiments.

-1st Embodiment FIG. 1: is an external appearance perspective view in the heating cooker of this Embodiment. The heating cooker 1 is provided with an operation panel 11 at the upper part of the front surface of the rectangular parallelepiped cabinet 10, and a door 12 that rotates around the lower end side is provided below the operation panel 11 on the front surface of the cabinet 10. It is provided and roughly configured. A handle 13 is provided at the top of the door 12, and a heat-resistant glass window 14 is fitted into the door 12.

  FIG. 2 is an external perspective view of the heating cooker 1 with the door 12 opened. A rectangular parallelepiped heating chamber 20 is provided in the cabinet 10. The heating chamber 20 has an opening 20a on the front side facing the door 12, and the side surface, bottom surface and top surface of the heating chamber 20 are formed of stainless steel plates. The door 12 is formed of a stainless steel plate on the side facing the heating chamber 20. A heat insulating material (not shown) is placed around the heating chamber 20 and inside the door 12 to insulate the inside of the heating chamber 20 from the outside.

  Further, a stainless steel tray 21 is installed on the bottom surface of the heating chamber 20, and a stainless steel wire rack 24 (see FIG. 3) for placing an object to be heated is installed on the tray 21. The Furthermore, a substantially rectangular side surface steam outlet 22 (only one of which is visible in FIG. 2) is provided at the lower part of both side surfaces of the heating chamber 20.

  FIG. 3 is a schematic configuration diagram showing a basic configuration of the heating cooker 1. As shown in FIG. 3, the heating cooker 1 includes a heating chamber 20, a water tank 30 that stores steam water, and a steam generator 40 that generates steam by evaporating water supplied from the water tank 30. And a steam heating chamber 50 for heating the steam from the steam generator 40 and a control device 80 as the control means for controlling the operations of the steam generator 40, the steam heating chamber 50, and the like.

  A grid-like rack 24 is placed on a tray 21 installed in the heating chamber 20, and an object to be heated 90 is placed at the approximate center of the rack 24.

  The connecting portion 30 a provided on the lower side of the water tank 30 can be connected to a funnel-shaped receiving port 31 a provided at one end of the first water supply pipe 31. The suction side of the pump 35 is connected to the end of the second water supply pipe 32 that branches from the first water supply pipe 31 and extends upward, and one end of the third water supply pipe 33 is connected to the discharge side of the pump 35. ing. Further, a water tank water level sensor 36 is disposed at the upper end of a water level sensor pipe 38 that branches off from the first water supply pipe 31 and extends upward. Furthermore, the upper end of an air release pipe 37 branched from the first water supply pipe 31 and extending upward is connected to an exhaust duct 65 described later.

  The third water supply pipe 33 has an L shape that is bent substantially horizontally from a vertically disposed portion, and a water level detection tank 39 is connected to the other end of the third water supply pipe 33. Further, one end of a fourth water supply pipe 34 is connected to the lower end of the water level detection tank 39, and the lower end of the steam generator 40 is connected to the other end of the fourth water supply pipe 34. Further, one end of the drain valve 70 is connected to a lower side than the connection point of the fourth water supply pipe 34 in the steam generator 40. One end of a drain pipe 71 is connected to the other end of the drain valve 70, and a drain tank 72 is connected to the other end of the drain pipe 71. The upper portion of the water level detection tank 39 is communicated with the atmosphere via the atmosphere opening pipe 37 and the exhaust duct 65. A water level sensor 43 is attached in the water level detection tank 39.

  When the water tank 30 is connected to the receiving port 31 a of the first water supply pipe 31, the water in the water tank 30 rises into the air release pipe 37 until the water level becomes the same as that of the water tank 30. At this time, the water level sensor pipe 38 connected to the water tank water level sensor 36 is sealed at the tip, so that the water level does not rise. However, according to the water level of the water tank 30, the water level sensor pipe 38 has a sealed space. The pressure rises from atmospheric pressure. By detecting this pressure change with a pressure detection element (not shown) in the water level sensor 36 for water tank, the water level in the water tank 30 is detected. In the water level measurement when the pump 35 is stationary, the air release pipe 37 is not necessary, but the suction pressure of the pump 35 directly acts on the pressure detection element, and the accuracy of the water level detection of the water tank 30 decreases. In order to prevent this, an air release pipe 37 having an open end is provided.

  The steam generator 40 is attached to the pot 41 having the other end of the fourth water supply pipe 34 connected to the lower side, the steam generating heater 42 disposed near the bottom surface in the pot 41, and the pot 41. A vapor suction ejector 44. A fan casing 26 is disposed outside the suction port 25 provided in the upper side of the heating chamber 20. Then, the steam in the heating chamber 20 is sucked from the suction port 25 by the blower fan 28 installed in the fan casing 26, and the steam suction ejector of the steam generating device 40 through the first pipe 61 and the second pipe 62. 44 is sent to the inlet side. The first pipe 61 is disposed substantially horizontally and has one end connected to the fan casing 26. The second pipe 62 is arranged substantially vertically, and one end is connected to the other end of the first pipe 61 and the other end is connected to the inlet side of the inner nozzle 45 of the vapor suction ejector 44. .

  The steam suction ejector 44 includes an outer nozzle 46 that wraps the outside of the inner nozzle 45, and the discharge side of the inner nozzle 45 communicates with the internal space of the pot 41. One end of the third pipe 63 is connected to the discharge side of the outer nozzle 46 of the steam suction ejector 44, and the steam heating chamber 50 is connected to the other end of the third pipe 63.

  The fan casing 26, the first pipe 61, the second pipe 62, the steam suction ejector 44, the third pipe 63, and the steam heating chamber 50 form an external circulation path 60. Further, one end of a vapor discharge passage 64 (hereinafter sometimes simply referred to as a discharge passage 64) is connected to the discharge port 27 provided on the lower side of the side surface of the heating chamber 20, and the other end of the discharge passage 64 is connected to the water level. The detection tank 39 is inserted through the top surface of the detection tank 39 into the water level detection tank 39. Thus, the water in the water level detection tank 39 is prevented from flowing back into the heating chamber 20 from the discharge passage 64. In this case, it is sufficient that the discharge passage 64 penetrates the water level detection tank 39 at a position where the water in the water level detection tank 39 does not flow back into the heating chamber 20, for example, on the side surface of the water level detection tank 39. There is no problem even if it penetrates at a position that is always higher than the water surface in the water level detection tank 39.

  An exhaust port 66 is provided at the other end of the exhaust duct 65. An exhaust duct 65 is connected to a connection portion between the first pipe 61 and the second pipe 62 forming the external circulation path 60 via an exhaust passage 67. Further, a damper 68 that opens and closes the exhaust passage 67 is disposed on the connection side of the first and second pipes 61 and 62 in the exhaust passage 67.

  The steam heating chamber 50 includes a dish-shaped case 51 disposed on the ceiling side of the heating chamber 20 and substantially in the center with the opening facing downward, and the steam heating disposed in the dish-shaped case 51. A heater 52 is provided. The bottom surface of the dish-shaped case 51 is formed by a metal ceiling panel 54 provided on the ceiling surface of the heating chamber 20. The ceiling panel 54 is formed with a plurality of ceiling steam outlets 55 as the first steam outlets. Here, the upper and lower surfaces of the ceiling panel 54 are finished in a dark color by painting or the like. Note that the ceiling panel 54 may be formed of a metal material that changes to a dark color by repeated use or a dark-colored ceramic molded product.

  Further, one end of a steam supply passage 23 (only one is visible in FIG. 3) extending toward the left and right sides is connected to the steam heating chamber 50 at the upper portion of the heating chamber 20, respectively. The steam supply passage 23 extends downward along both side surfaces of the heating chamber 20, and is connected to a side surface steam outlet 22 provided on the lower side of both side surfaces of the heating chamber 20 at the other end. Has been.

  Next, the control system of the heating cooker 1 will be described.

  The control device 80 includes a microcomputer, an input / output circuit, and the like. As shown in FIG. 4, the blower fan 28, the steam heater 52, the damper 68, the drain valve 70, the steam generating heater 42, and the operation Panel 11, water tank water level sensor 36, water level sensor 43, temperature sensor 81 for detecting the temperature in heating chamber 20 (shown in FIG. 3), and temperature sensor 69 for detecting the water temperature in water level detection tank 39. And the humidity sensor 82 which detects the humidity in the heating chamber 20, and the pump 35 are connected. Based on the detection signals from the water tank water level sensor 36, the water level sensor 43, the temperature sensors 69 and 81, and the humidity sensor 82, the blower fan 28, the steam heating heater 52, the damper 68, the drain valve 70, and the steam generating heater 42. The operation panel 11 and the pump 35 are controlled according to a predetermined program.

  Hereinafter, the basic operation of the heating cooker 1 having the above configuration will be described with reference to FIGS. 3 and 4. When a power switch (not shown) of the operation panel 11 is pressed, the power is turned on, and the cooking operation is started by operating the operation panel 11. Then, first, the control device 80 closes the drain valve 70 and starts the operation of the pump 35 in a state where the exhaust passage 67 is closed by the damper 68. Then, water is supplied from the water tank 30 into the pot 41 of the steam generator 40 via the first to fourth water supply pipes 31 to 34 by the pump 35. In that case, since the bottom of the water level detection tank 39 communicates with the bottom of the pot 41 via the fourth water supply pipe 34, the water level of the water level detection tank 39 is the same as the water level of the pot 41. Thereafter, when the water level sensor 43 detects that the water level in the pot 41 has reached a predetermined water level, the pump 35 is stopped to stop water supply.

  Note that the water level detection tank 39 and the pot 41 do not necessarily need to communicate with each other at the bottom, and may communicate with each other at a position where the water level of the pot 41 serving as a steam generation unit can be measured. For example, the side surface near the bottom of the water level detection tank 39 and the side surface near the bottom of the pot 41 may communicate with each other. Thus, it is preferable that the water level detection tank 39 and the pot 41 communicate with each other at the lower part. This is because the water level of the pot 41 can be measured to a low position by doing so.

  Next, the steam generating heater 42 is energized, and a predetermined amount of water accumulated in the pot 41 is heated by the steam generating heater 42.

  When the steam generating heater 42 is energized or when the temperature of the water in the pot 41 reaches a predetermined temperature, the blower fan 28 is turned on and the steam heater 52 in the steam heating chamber 50 is energized. Then, the blower fan 28 sucks the gas (including steam) in the heating chamber 20 from the suction port 25 and sends the gas (including steam) to the external circulation path 60. In that case, since the centrifugal fan is used for the ventilation fan 28, a high pressure can be generated compared with the case where a propeller fan is used. Furthermore, by rotating the centrifugal fan used for the blower fan 28 at a high speed with a DC motor, the flow velocity of the circulating airflow can be extremely increased.

  Next, when the water in the pot 41 of the steam generator 40 boils, saturated steam is generated, and the generated saturated steam joins the circulating airflow passing through the external circulation path 60 at the location of the steam suction ejector 44. Then, the steam discharged from the steam suction ejector 44 flows into the steam heating chamber 50 through the third pipe 63 at a high speed.

  The steam that has flowed into the steam heating chamber 50 is heated by the steam heater 52 and becomes superheated steam at approximately 300 ° C. (depending on the cooking content). A part of this superheated steam is ejected downward from the plurality of ceiling steam outlets 55 provided in the lower ceiling panel 54 in the heating chamber 20. Further, another part of the superheated steam is ejected from the side surface steam outlets 22 on both side surfaces of the heating chamber 20 through the steam supply passages 23 provided on the left and right sides of the steam heating chamber 50.

  Thus, the superheated steam ejected from the ceiling side of the heating chamber 20 is vigorously supplied toward the heated object 90 side in the center, and the superheated steam ejected from the left and right side surfaces of the heating chamber 20 is supplied to the tray 21. After the collision, the material to be heated 90 is supplied while being wrapped from below the material 90 to be heated. As a result, in the heating chamber 20, convection occurs in such a manner that it blows down at the center and rises outside thereof. Then, the convection steam is sequentially sucked into the suction port 25 and repeatedly circulates through the external circulation path 60 and returns to the heating chamber 20 again.

  In this way, by forming a convection of superheated steam in the heating chamber 20, the superheated steam from the steam heating chamber 50 is removed from the ceiling steam outlet while maintaining the temperature and humidity distribution in the heating chamber 20 uniform. 55 and the side outlet 22 can be efficiently collided with the heated object 90 placed on the rack 24, and the heated object 90 is heated by the collision of the superheated steam. In that case, the superheated steam that has contacted the surface of the object to be heated 90 also heats the object to be heated 90 by releasing latent heat when dew condensation occurs on the surface of the object to be heated 90. As a result, a large amount of heat of the superheated steam can be reliably and promptly applied to the entire surface of the article 90 to be heated. Therefore, it is possible to realize cooking with no spots and good finish.

  In addition, when the time elapses during the cooking operation, the amount of steam in the heating chamber 20 increases, and the amount of excess steam and the pressure in the heating chamber 20 are exhausted so as not to increase excessively. Steam or the like (hereinafter sometimes referred to as surplus steam) is supplied from the discharge port 27 into the water level detection tank 39 through the discharge passage 64. Then, the steam supplied into the water level detection tank 39 exchanges heat with the water in the water level detection tank 39 to partially condense, becomes condensed water, stops in the water level detection tank 39, and the rest is low temperature. Steam is discharged from the exhaust port 66 through the exhaust duct 65 to the outside. At that time, the steam passing through the water level detection tank 39 is cooled to prevent the steam from being released to the outside as it is. A part of the water condensed in the discharge passage 64 flows down in the discharge passage 64 and is guided to the receiving tray 21, and is processed together with the water generated by cooking after the cooking.

  After cooking, the control device 80 displays a cooking end message on the operation panel 11, and a buzzer (not shown) provided on the operation panel 11 sounds a signal. When a user who knows the end of cooking by these messages and buzzer opens the door 12, the control device 80 detects that the door 12 has been opened by a sensor (not shown) and opens the damper 68 of the exhaust passage 67. Open instantly. Then, the first pipe 61 of the external circulation path 60 communicates with the exhaust duct 65 via the exhaust passage 67, and the steam in the heating chamber 20 is blown by the blower fan 28 through the suction port 25, the first pipe 61, and the exhaust passage 67. And is discharged from the exhaust port 66 through the exhaust duct 65. This damper operation functions similarly even if the user opens the door 12 during cooking. Therefore, the user can safely take out the object 90 to be heated from the heating chamber 20 without being exposed to steam.

  Hereinafter, the steam recovery method will be described in detail by taking, as an example, the surplus steam in the heating chamber 20 that is a feature of this embodiment. In addition to the surplus steam, it goes without saying that any steam that passes through the steam discharge passage 64 from the heating chamber 20 can be recovered.

  FIG. 5 is a schematic diagram showing a water supply path from the water tank 30 to the water level detection tank 39 and an exhaust path from the heating chamber 20 to the water level detection tank 39. In FIG. 5, the first water supply pipe 31 is omitted. In the present embodiment, the other end of the discharge passage 64 is positioned slightly higher than the water surface in the water level detection tank 39. This water level rises and falls as will be described in detail later. When the water surface rises and the other end of the discharge passage 64 is submerged in water, the water level detection tank 39 is used as a heat exchanger. The recovery of the surplus steam from the heating chamber 20 and the recovery of the heat of the surplus steam are performed. A temperature sensor 69 for detecting the water temperature in the water level detection tank 39 is installed at the bottom of the water level detection tank 39.

  In FIG. 5, the water is supplied from the water tank 30 to the water level detection tank 39 through the first to third water supply pipes 31 to 33 by the pump 35 under the control of the control device 80. Further, water is supplied from the water level detection tank 39 to the pot 41 through the fourth water supply pipe 34. On the other hand, surplus steam from the heating chamber 20 is supplied into the water level detection tank 39 via the discharge passage 64. Then, the steam supplied into the water level detection tank 39 is discharged into the water in the water level detection tank 39 to become bubbles as described later, and is cooled by exchanging heat with water. A part of the water is condensed to be condensed water and collected in the water level detection tank 39. The condensed water recovered in this way becomes a part of water for generating steam. The water in the water level detection tank 39 is heated by the condensation heat generated at that time, and the water in the water level detection tank 39 and thus the water in the pot 41 are preheated. Thus, the heat of the surplus steam (hereinafter sometimes simply referred to as exhaust) from the heating chamber 20 is recovered.

  In this case, instead of using the water level detection tank 39 as a heat exchanger, the pot 41 of the steam generator 40 or the water tank 30 may be used as a heat exchanger. However, when the pot 41 is used as a heat exchanger, the water temperature in the pot 41 is 100 ° C., and the steam generating heater 42 may exist, so that the exhaust discharged from the discharge passage 64 is not sufficiently condensed. It is possible and not preferred. On the other hand, there is a concern that it is heated by the steam generating heater 42 and flows back into the heating chamber 20, which is not preferable. Similarly, when the discharge passage 64 comes out of the water surface, it may flow back into the heating chamber 20 through the discharge passage 64. Furthermore, when the hot exhaust is hidden in the hot water in the pot 41, the heat quantity of the exhaust cannot be efficiently recovered.

  On the other hand, when the detachable water tank 30 is used as a heat exchanger, the water temperature in the water tank 30 rises due to the heat recovered from the exhaust, and the water tank 30 itself becomes hot. The user may feel uncomfortable when removing the water tank 30, which is not preferable. Moreover, since the water level in the water tank 30 falls as cooking progresses, the discharge passage 64 may come out of the water surface. In that case, the exhaust gas cannot be condensed, which is not preferable. In addition, when the discharge passage 64 comes out of the water surface, high-temperature exhaust gas may leak out of the cabinet 10 through the space in the water tank 30, which is not preferable. Furthermore, since the water tank 30 is detachable by the user, the structure for immersing the tip of the discharge passage 64 in the water is complicated, and the number of man-hours for production increases, which is not preferable. In addition, when the water tank is not removable (for example, when it is fixed or when the water tank is directly supplied to the water tank), the user may feel uncomfortable when taking out the water tank. And the structure is not complicated, so that the factors that hinder the use are reduced, and thus the feasibility is realized.

  On the other hand, when the water level detection tank 39 is used as a heat exchanger, the water level detection tank 39 is installed in the vicinity of the pot 41 of the steam generator 40, and its volume is larger than that of the water tank 30. Pretty small. Therefore, when recovering the same amount of heat from the same amount of exhaust gas, it is possible to quickly increase the temperature of water inside the water level detection tank 39 having a small volume. There is an advantage that the amount of heat required can be saved. Since the bottom of the water level detection tank 39 communicates with the bottom of the pot 41 via the fourth water supply pipe 34, the water temperature of the water level detection tank 39 is increased. However, water flowing out from the pot 41 to the water level detection tank 39 is water below the steam generating heater 42, and cold water is still supplied from the water tank 30 to the water level detection tank 39. The water temperature inside is sufficiently lower than that in the pot 41. Therefore, when the water level detection tank 39 is used as a heat exchanger, the problem that occurs when the pot 41 as described above is used as a heat exchanger does not occur.

  By the way, as described above, the position of the other end of the discharge passage 64 is set to be slightly higher than the water surface in the water level detection tank 39. Usually, the water level in the water level detection tank 39 is controlled to be a water level detection location of the water level sensor 43. Therefore, as shown in FIG. 5, the discharge passage 64 may be installed so that the position of the other end of the discharge passage 64 is higher than the water level detection location of the water level sensor 43.

  In the configuration of the water level detection tank 39 and the pot 41 as described above, for example, when cooking is performed using superheated steam such as grilling fish, the superheated steam is about 20% (12 seconds) per minute. Is generated for a period of time and supplied to the heating chamber 20. For this reason, the steam pressure in the heating chamber is not significantly changed from that before cooking. Therefore, the water level in the pot 41 communicated with the heating chamber 20 through the ceiling steam outlet 55, the steam heating chamber 50 and the outer nozzle 46 is almost the same as that at the start of cooking as shown in FIG. The water level is normally controlled based on the detection result of the water level sensor 43 of the water level detection tank 39. That is, the water level in the pot 41 and the water level in the water level detection tank 39 are the same, and are slightly lower than the position of the other end of the discharge passage 64.

  As a result, the steam from the heating chamber 20 released from the other end of the discharge passage 64 is not released into the water in the water level detection tank 39, and exchanges heat with the water in the water level detection tank 39. Instead, the air is exhausted from the exhaust port 66 through the exhaust duct 65 to the atmosphere. Therefore, in that case, the odor or oil of the heated object 90 contained in the steam from the heating chamber 20 is not taken into the water in the water level detection tank 39.

  On the other hand, when cooking using a large amount of steam (non-superheated steam) as in steamed dishes, steam is generated for 100% of the time (1 minute) and is heated. 20 is supplied. For this reason, the pressure in the heating chamber 20 is greatly increased by a large amount of steam as compared with the case of performing normal cooking using superheated steam such as grilling fish described above. Therefore, the water level in the pot 41 communicating with the inside of the heating chamber 20 through the ceiling steam outlet 55, the steam heating chamber 50 and the outer nozzle 46 is pushed down as compared with the case of the normal cooking as shown in FIG. It is done. As a result, the water level of the water level detection tank 39 communicating with the pot 41 is pushed up as compared with the case of the normal cooking. Accordingly, the water level of the water level detection tank 39 is higher than the position of the other end of the discharge passage 64, and the other end of the discharge passage 64 is submerged in water.

  Therefore, the steam from the heating chamber 20 supplied to the water level detection tank 39 through the discharge passage 64 is discharged into the water from the other end of the discharge passage 64. The condensed water generated by heat exchange with the water in the water level detection tank 39 is collected in the water level detection tank 39. Furthermore, the water in the water level detection tank 39 is heated by the generated heat of condensation, and the water in the water level detection tank 39 and thus the water in the pot 41 are preheated. In this way, the steam from the heating chamber 20 is recovered as water for generating steam, and the heat of the steam from the heating chamber 20 is recovered as an increase in the temperature of water for generating steam.

  In that case, the recovered steam is non-superheated steam lower than 100 ° C., and oil and odor from the heated object 90 are hardly absorbed during cooking. Therefore, the scent of fish and oil are not mixed in the collected water, that is, the water in the pot 41.

  That is, the position of the other end of the discharge passage 64 is determined based on the water level of the water level detection tank 39 when normally controlled based on the detection result of the water level sensor 43, that is, the position of the water level detection location of the water level sensor 43. The water level in the water level detection tank 39 is higher than the height up to the water level in the water level detection tank 39 during normal cooking with superheated steam from the steam heating chamber 50 and during cooking with non-superheated steam from the steam generator 40. It may be set lower than the height up to. At that time, if the cooking menu has a variation in the height to the water level in the water level detection tank 39 at the time of normal cooking by the superheated steam, the height to the highest water level among the variations can be used. Good. Similarly, when there is a variation in the height to the water level in the water level detection tank 39 during cooking by the non-superheated steam depending on the cooking menu, the height to the lowest water level among the variations may be used.

  A temperature sensor 69 is installed at the bottom in the water level detection tank 39. The temperature sensor 69 detects the water temperature in the water level detection tank 39, and the controller 80 changes the temperature of the steam generating heater 42 in the pot 41 according to the detection result. That is, when the water in the water level detection tank 39 is heated by the condensation heat generated by heat exchange with the water in the water level detection tank 39 and the water temperature is higher than a predetermined temperature, the temperature of the steam generation heater 42 is increased. Is reduced. As a result, the amount of useless steam can be suppressed by adjusting the amount of steam. As a means for changing the temperature of the steam generating heater 42, specifically, it is conceivable to change the duty ratio of the electric power supplied to the steam generating heater 42.

  As described above, in the present embodiment, in the case of normal cooking using superheated steam such as grilling fish and in the case of cooking using a large amount of non-superheated steam like steamed food, By utilizing the fact that the water level in the pot 41 changes due to the difference in pressure and the water level in the water level detection tank 39 rises in comparison with the above-mentioned normal cooking in the case of steamed dishes. The position of the other end of the discharge passage 64 connected to the discharge port 27 of the heating chamber 20 is set higher than the control water level of the water level detection tank 39 (that is, the water level detection location of the water level sensor 43) in the case of normal cooking. The upper level is set lower than the water level of the water level detection tank 39 in the case of steamed dishes.

  Therefore, in the case of normal cooking using the superheated steam that easily takes in a large amount of odor and oil from the heated object 90 because of a high temperature close to 300 ° C., the steam from the heating chamber 20 is stored in the water level detection tank 39. It is released into the atmosphere without being released into water. On the other hand, in the case of steamed dishes using the above non-superheated steam that is difficult to take in odor and oil released from the object to be heated 90 because it is a low temperature of 100 ° C. or less, the steam from the heating chamber 20 is the water level. It is discharged into the water in the detection tank 39 and collected as condensed water in the water level detection tank 39. Furthermore, the water in the water level detection tank 39 is heated by the generated heat of condensation. As a result, it is possible to prevent the odor and oil from the object to be heated 90 from being mixed into the collected water, and hence the water in the pot 41.

  Further, the recovery and non-recovery of the steam from the heating chamber 20 are automatically switched by the pressure in the heating chamber 20 associated with the type of cooking. Therefore, there is no need to provide a means for switching between recovery and non-recovery of steam.

  In the case of the above steamed dishes, a large amount of non-superheated steam is used. Therefore, even if the steam is not recovered in the case of the above normal cooking, it is possible to suppress a decrease in the recovery efficiency of the steam.

  In the first embodiment, the case where water is recovered from steam in the water level detection tank 39 is described as an example. However, the present invention is not limited to this, and an auxiliary tank is provided instead of the water level detection tank 39, and water is recovered from the steam discharged from the heating chamber 20 through the discharge passage 64 in the auxiliary tank. You may do it. In this case, the auxiliary tank may have the same structure as the water level detection tank 39 except that the water level detection means is not provided. In this case, the water level in the pot 41 may be dealt with by providing a water level detecting means in the pot 41.

-2nd Embodiment FIG. 7: is a control block diagram in the heating cooker of this Embodiment. This control block is obtained by adding a three-way valve 83 as the discharge passage switching means to the control block in the first embodiment shown in FIG. Accordingly, the same members are denoted by the same reference numerals and description thereof is omitted. Moreover, FIG. 8 is a figure which shows the outline of the water supply path | route from the water tank and the exhaust path from a heating chamber in this Embodiment. The main water supply path and the main exhaust path branch the discharge passage 64 in the water supply path and the exhaust path in the first embodiment shown in FIG. 6 into a first discharge passage 64a and a second discharge passage 64b. A three-way valve 83 is arranged at a branch position between the first discharge passage 64a and the second discharge passage 64b. Accordingly, the same members are denoted by the same reference numerals and description thereof is omitted.

  The first discharge passage 64 a is disposed so that the tip thereof is below the surface of the water stored in the water level detection tank 39. Further, the second discharge passage 64 b has a tip connected to the exhaust duct 65. Then, the steam passing through the first discharge passage 64a is discharged into the water in the water level detection tank 39, condensed in the water in the water level detection tank 39, and re-used as water for generating the steam again by the steam generator 40. Collected for use. The steam that has not been recovered passes through the exhaust duct 65 and is discharged from the exhaust port 66 to the outside of the heating cooker 1. On the other hand, the steam passing through the second discharge passage 64 b is discharged from the exhaust port 66 to the outside of the heating cooker 1 through the exhaust duct 65.

  The user operates the operation panel 11 to select the cooking menu, and the heating cooking operation is started. At this time, the control device 80 switches the three-way valve 83 based on the selected cooking menu. For example, when steamed dishes such as steamed vegetables and steamed rice bowl are selected, the control device 80 switches the three-way valve 83 so that the discharge passage 64 and the first discharge passage 64a communicate with each other. In this case, when cooking proceeds and the heating chamber 20 is filled with steam, the steam emission from the heating chamber 20 starts. The steam discharged from the heating chamber 20 is discharged into the water in the water level detection tank 39 through the discharge passage 64, the three-way valve 83, and the first discharge passage 64a. At least a part of the steam released into the water is condensed and collected as water in the water level detection tank 39, and is reused as water for generating steam by the steam generator 40 again.

  The steam that has not been condensed passes through the exhaust duct 65 and is discharged from the exhaust port 66 to the outside of the heating cooker 1. Oil is rarely used in steamed dishes. For this reason, oil is hardly mixed in the steam discharged from the exhaust port 66. Further, even if the steam released from the heating chamber 20 is recovered again as water for generating steam by the steam generating device 40, no oil is mixed into the water. Therefore, the water supplied to the steam generator 40 is not soiled.

  On the other hand, for example, when grilled fish or fried chicken is selected, the control device 80 switches the three-way valve 83 so that the discharge passage 64 and the second discharge passage 64b communicate with each other. In this case, when cooking proceeds and the heating chamber 20 is filled with steam, the steam emission from the heating chamber 20 starts. The steam discharged from the heating chamber 20 passes through the discharge passage 64, the three-way valve 83, the second discharge passage 64 b and the exhaust duct 65 and is discharged from the exhaust port 66 to the outside of the heating cooker 1.

  In grilled fish, deep-fried fish, etc., oil may be dissolved from the heated object 90, and oil and odor may be mixed in the discharged steam. Therefore, when the steam released from the heating chamber 20 is recovered as water for generating steam by the steam generator 40, oil and odor are mixed into the recovered water and supplied to the steam generator 40. It will contaminate the water. If it does so, an oil component and an odor will also be attached to the water contact part (for example, the water level detection tank 39 and the pot 41) which the water supplied to the steam generator 40 contacts. Therefore, when steamed food is performed next, there is a concern that oil or smell (for example, the smell of grilled fish cooked immediately before) may adhere to the object 90 to be heated. Or there is a possibility that bacteria, mold, etc. may be generated by using oil as nutrients.

  However, as in the present embodiment, depending on the cooking menu, by switching between the case where the steam released from the heating chamber 20 is recovered and the case where the steam is not recovered, the oil 90 or the odor is added to the heated object 90 as described above. It is possible to prevent adhesion of oil or odor to the wetted part.

  In the present embodiment, the three-way valve 83 selects which of the first discharge passage 64a and the second discharge passage 64b communicates with the discharge passage 64. However, the present invention is not limited to this, and a damper may be used instead of the three-way valve 83.

  Alternatively, the discharge passage 64 is eliminated, and the ends of the first discharge passage 64a and the second discharge passage 64b are directly communicated with the heating chamber 20, and the first discharge passage 64a and the second discharge passage 64b are electromagnetically connected. Install a valve or damper. The electromagnetic valve or damper opens the first discharge passage 64a in the case of steamed dishes and the like, while closing the second discharge passage, and closes the first discharge passage 64a in the case of grilled fish and the like. The discharge passage 64b may be opened.

  In the second embodiment, the case where water is recovered from steam in the water level detection tank 39 is described as an example. However, the present invention is not limited to this. An auxiliary tank is provided in place of the water level detection tank 39, and water is supplied from the steam discharged from the heating chamber 20 through the first discharge passage 64a in the auxiliary tank. You may make it collect | recover. In this case, the auxiliary tank may have the same structure as the water level detection tank 39 except that the water level detection means is not provided. In this case, the water level in the pot 41 may be dealt with by providing a water level detecting means in the pot 41.

  Alternatively, an auxiliary tank may be provided in a water circuit formed between the water tank 30 and the pot 41. Here, the water circuit refers to a configuration including a water tank 30, first to fourth water supply pipes 31 to 34, a water level detection tank 39 (or an auxiliary tank), and a pot 41.

  Alternatively, steam discharged from the heating chamber 20 through the first discharge passage 64a is allowed to pass through the water in the water tank 30 or the first to fourth water supply pipes 31 to 34 in the water circuit, and then from the steam. You may make it collect | recover water and heat. In short, the steam from the heating chamber 20 may be released into the water to be supplied to the pot 41, and water and heat may be recovered from the steam.

It is an external appearance perspective view in the heating cooker of this invention. It is an external appearance perspective view of the state which opened the door of the heating cooker shown in FIG. It is a schematic block diagram of the heating cooker shown in FIG. It is a control block diagram of the heating cooker shown in FIG. It is a figure which shows the outline of the water supply path | route from a water tank, and the exhaust path from a heating chamber. It is a figure which shows the outline of the said water supply path | route in the state different from FIG. 5, and the said exhaust path. FIG. 5 is a control block diagram different from FIG. 4. It is a figure which shows the outline of the water supply path | route from the water tank different from FIG. 5 and FIG. 6, and the exhaust path from a heating chamber.

Explanation of symbols

1 ... Heat cooker,
20 ... heating chamber,
28 ... Blower fan,
30 ... Water tank,
33, 34 ... water supply pipe,
35 ... pump,
39 ... Water level detection tank,
40 ... steam generator,
41 ... pot,
42 ... Steam generating heater (heating means),
43 ... Water level sensor,
44 ... Vapor suction ejector,
50 ... Steam heating chamber,
52 ... Steam heater,
60 ... External circuit,
64 ... Vapor discharge passage (discharge passage),
69 ... temperature sensor,
80 ... control device,
83 ... Three-way valve.

Claims (6)

A steam generator including a pot to which water is supplied, and heating means for heating the water in the pot;
A heating chamber for heating an object to be heated using the steam generated by the steam generator;
Vapor release means for releasing vapor from the heating chamber;
With
The steam release means does not release the steam from the heating chamber into the water to be supplied into the pot, and the first release passage for releasing the steam from the heating chamber into the water to be supplied into the pot. A second discharge passage,
A discharge passage switching means for switching between the first discharge passage and the second discharge passage according to a cooking menu;
A heating cooker further comprising control means for controlling the discharge passage switching means. The heating cooker according to claim 1, wherein
The control means includes
In the case of a cooking menu that does not easily contain a component different from steam in the steam discharged from the heating chamber, while switching to the first discharge passage,
In the case of a cooking menu in which a component different from steam is likely to be contained in the steam discharged from the heating chamber, the heating cooking is characterized in that the discharge passage switching means is controlled to switch to the second discharge passage. vessel. A steam generator including a pot to which water is supplied, and heating means for heating the water in the pot;
A steam temperature raising device for raising the temperature of the steam generated by the steam generation device;
A heating chamber for heating an object to be heated using steam generated by the steam generator or steam heated by the steam heating device;
A water tank for storing water supplied to the pot;
A water level detection tank that is supplied with water from the water tank and has a water level sensor attached thereto, and forms a water surface at the same level as the water surface of the pot in communication with the pot;
One end connected to the heating chamber, and a steam discharge passage for guiding the steam from the heating chamber to the water level detection tank,
The position of the other end of the vapor discharge passage is set higher by a predetermined height than the water level in the water level detection tank that is normally controlled based on the detected value of the water level by the water level sensor. A heating cooker. A steam generator including a pot to which water is supplied, and heating means for heating the water in the pot;
A steam temperature raising device for raising the temperature of the steam generated by the steam generation device;
A heating chamber for heating an object to be heated using steam generated by the steam generator or steam heated by the steam heating device;
A water tank for storing water supplied to the pot;
A water level detection tank that is supplied with water from the water tank and has a water level sensor attached thereto, and forms a water surface at the same level as the water surface of the pot in communication with the pot;
One end connected to the heating chamber, and a steam discharge passage for guiding the steam from the heating chamber to the water level detection tank,
The cooking device according to claim 1, wherein the position of the other end of the steam discharge passage is set higher by a predetermined height than the position of the water level detection location in the water level sensor. In the heating cooker according to claim 3 or claim 4,
The predetermined height is the level of cooking by steam heated by the steam temperature raising device in the water level fluctuation in the water level detection tank that occurs with the pressure change in the heating chamber that fluctuates according to the type of cooking. Higher than the height to the water level in the water level detection tank at the time of cooking, and lower than the height to the water level in the water level detection tank at the time of cooking with steam generated by the steam generator A cooking device characterized by. In the heating cooker according to claim 3 or claim 4,
A temperature sensor provided in the water level detection tank for detecting the water temperature in the water level detection tank;
Based on the detection result of the temperature sensor, when the water temperature in the water level detection tank is equal to or higher than a predetermined temperature, the heating is performed so as to reduce the heating amount per unit time when the water in the pot is heated. A heating cooker comprising control means for controlling the means.

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