JP2008267668A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker, improving the convenience. <P>SOLUTION: This heating cooker 1 includes: a heating chamber 20 for storing material to be heated; a door 11 for opening and closing the heating chamber 20; a steam generator 50 having a steam generating heater 51 to generate steam for heating the material to be heated by energizing the steam generating heater 51; and water supply means 55, 57 for supplying water to the steam generator 50, wherein the throw-in time for first and second materials to be cooked different in heating time is designated with a time lag to end cooking at the same time. The first material to be cooked is heated for a predetermined time, and immediately before the throw-in time for the second material to be cooked, the excitation of the steam generating heater 52 is maintained to supply water to the steam generator 50. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a cooking device capable of cooking a plurality of cooked foods having different heating times at the same time.

  A conventional cooking device is disclosed in Patent Document 1. This heating cooker supplies steam to the heating chamber to cook the object to be heated. An exhaust duct communicating with the heating chamber is led out on the back surface of the heating chamber, and a damper and an exhaust fan are arranged in the exhaust duct. When cooking is completed, the damper is opened and the exhaust fan is driven to exhaust the steam in the heating chamber. Thereby, when a door is opened, high temperature steam does not hit a user, and safety can be improved.

  When cooking a plurality of foods having different heating times, first, the first food having a long heating time is put into the heating chamber. When the first cooked food is cooked for a predetermined time, the charging timing of the second cooked food having a short heating time is notified. When the user opens the door and puts the second food into the heating chamber, the first and second foods are heated at the same time, and the cooking ends at the same time. Thereby, the 1st and 2nd cooking thing can be cooked in a short time rather than cooking separately, and the convenience of a heating cooker can be improved.

Japanese Patent Laying-Open No. 2005-265337 (pages 6 to 19, FIG. 8)

  However, according to the above-described conventional cooking device, when the door is opened when the second cooked product is charged, steam flows out from the opening or the damper on the front surface, and the amount of heat in the heating chamber decreases. For this reason, it takes time to raise the temperature to the cooking temperature after the second cooked product is charged and the door is closed. Therefore, there is a problem that cooking time becomes long and convenience of the heating cooker is bad.

  An object of this invention is to provide the heating cooker which can improve the convenience.

  To achieve the above object, the present invention has a heating chamber for storing an object to be heated, a door for opening and closing the heating chamber, and a steam generating heater, and the object to be heated is energized by energization of the steam generating heater. In a heating cooker comprising a steam generating device for generating steam and a water supply means for supplying water to the steam generating device, wherein the first cooking time and the second cooking time with different heating times are indicated and cooking can be performed simultaneously. The steam generating heater is energized to supply water to the steam generating device immediately before the second charging time or taking out time with a short heating time.

  According to this structure, if the mode which heats the 1st and 2nd cooked food simultaneously from a cooking menu is selected, the heating time of the 1st and 2nd cooked food will be derived | led-out. When the introduction of the first cooked food having a long heating time is promoted and the first cooked food is put into the heating chamber, the steam generator supplied by the water supply means generates steam by driving the steam generating heater. Saturated steam or superheated steam is supplied to the heating chamber, and the first cooked food is cooked. When the second cooking product is approached, the steam generator is cooled by the water supply below the boiling point. At this time, the steam generating heater is continuously energized, and the water in the steam generating apparatus is heated. When it is time to add the second food, the user is instructed to input it, and the user opens the door and inputs the second food. When the door is closed, steam is supplied to the heating chamber by the steam generator. The first and second cooked foods are cooked at the same time, and cooking ends at the same time as the cooking time elapses. Alternatively, the first and second cooked foods may be simultaneously charged to start cooking, and the second cooked food having a short heating time may be taken out first.

  Further, the present invention is characterized in that, in the cooking device having the above-described configuration, energization of the steam generating heater is maintained when the door is opened and the second cooked product is charged or taken out.

  According to the present invention, in the cooking device configured as described above, a temperature sensor for detecting a water temperature of the steam generator is provided, and when the second cooking product is charged or taken out by opening the door, the temperature sensor is monitored. The steam generation heater is turned on and off, and the water in the steam generation apparatus is maintained at a predetermined temperature that does not boil.

  According to this configuration, the temperature of the steam generator water temperature that is raised by energization of the steam generating heater when the door is opened is monitored by the temperature sensor. When the water temperature of the steam generating device rises above a predetermined temperature lower than the boiling point, the energization of the steam generating heater is stopped, and when the water temperature falls below the predetermined temperature, the steam generating heater is energized. Thereby, the water in a steam generator is maintained at high temperature without boiling.

  Further, the present invention provides the cooking device configured as described above, wherein the steam generator is supplied with water up to a reference water level and cooked from the start of cooking, and the water supply is performed immediately before the timing of starting or taking out the second food. The water level supplied by the means is higher than the reference water level.

  According to this configuration, when the steam generator is supplied to the reference water level and lowered to the predetermined water level, the water is supplied again to the reference water level, and this is repeated to perform cooking from the start of cooking. The water supply means supplies water to the steam generator more than the reference water level immediately before the second cooking product is put in or taken out. Thereby, if a 2nd foodstuff is thrown in or taken out and cooking is restarted, the period until it will be supplied to a steam generator next becomes long. For this reason, the timing of the water temperature fall by the water supply after cooking resumption can be delayed.

  Further, the present invention is the heating cooker having the above-described configuration, wherein the water supply means has a water supply pump, and the driving time of the water supply pump is extended with respect to the reference water level so that the second cooking product is put in or taken out. The water supply to the steam generator is performed immediately before. According to this configuration, when the second cooking product is approached or taken out, water is supplied by driving the water supply pump. When the steam generator reaches the reference water level, the feed water pump is further extended for a predetermined time and driven.

  Further, the present invention is characterized in that, in the cooking device configured as described above, a predetermined amount of steam in the heating chamber is exhausted immediately before the second cooking product is put in or taken out.

  Further, the present invention is characterized in that, in the cooking device having the above-described configuration, a first period with a large amount of heat supplied per unit time and a second period with a small amount are continuously provided after the second cooked product is charged or taken out. According to this configuration, the amount of heat supplied is increased by increasing the amount of steam or raising the temperature of the steam in the first period after the second cooked product is charged or taken out, and the amount of heat that has flowed out by opening the door is replenished. Thereafter, normal heating is performed by reducing the amount of heat supplied in the second period.

  Further, the present invention is characterized in that, in the cooking device having the above-described configuration, different input timings of the first and second cooking products are instructed, and cooking of the first and second cooking products is ended simultaneously.

  According to the present invention, since the steam generating heater is energized and supplied to the steam generator immediately before the second cooking product having a short heating time is put in or taken out, the water temperature of the steam generator is lowered by the water supply. Steam generation is suppressed. Therefore, when the door is opened for loading or unloading the second food, high temperature steam does not hit the user, and safety can be improved. Moreover, since steam is not supplied into the heating chamber from which steam flows out by opening the door, waste of electric power can be prevented.

  In addition, since the steam generating heater is energized, the temperature of the water in the steam generating apparatus, which has been lowered, is raised in advance before the second cooked product is charged. Thereby, when the 2nd cooking thing is thrown in or taken out and cooking is restarted, it can be heated up rapidly to cooking temperature. Therefore, the cooking time is not lengthened and the convenience of the heating cooker can be improved.

  Further, according to the present invention, since the energization of the steam generating heater is maintained when the door is opened and the second cooked product is put in or taken out, the cooking temperature is increased when the second cooked product is put in or taken out and cooking is resumed. The temperature can be raised more quickly.

  Further, according to the present invention, when the door is opened and the second cooking product is charged or taken out, the steam generating heater is turned on and off to maintain the water in the steam generating apparatus at a predetermined temperature at which the water is not boiled. In addition, the temperature can be quickly raised to the cooking temperature when cooking is resumed after the second cooked product is put in or taken out.

  Further, according to the present invention, the water level supplied immediately before the second cooking product is put in or taken out is higher than the reference water level during normal operation. Steam can be supplied continuously for a long time by delaying the timing of lowering the water temperature due to water supply. Therefore, the amount of heat that has flowed out can be quickly replenished to shorten the cooking time.

  Further, according to the present invention, since the driving time of the water supply pump is extended to supply water to the steam generator immediately before the second cooking product is put in or taken out, water is easily supplied to a water level higher than the reference water level. be able to.

  Further, according to the present invention, the damper is opened immediately before the second cooking product is put in or taken out, and the steam in the heating chamber is exhausted by a predetermined amount. Therefore, when the door is opened, the hot steam does not hit the user and is safe. Sex can be maintained. Further, although the amount of heat flowing out of the heating chamber is increased, the temperature of the water can be raised by the steam generating heater before the second cooking item is put in or taken out, and the temperature can be quickly raised to the cooking temperature when cooking is resumed.

  Further, according to the present invention, since the first period with a large amount of heat supplied per unit time and the second period with a small amount of heat are provided continuously after the second cooking item is charged or taken out, the amount of heat flowing out of the heating chamber can be quickly replenished. Only the first and second foods or the first food can be cooked at the scheduled time.

  Embodiments of the present invention will be described below with reference to the drawings. 1 and 2 are a front view and a side view showing a heating cooker according to an embodiment. The heating cooker 1 cooks an object to be heated with a heating medium made of superheated steam. The heating cooker 1 includes a rectangular parallelepiped cabinet 10. A door 11 is provided in front of the cabinet 10.

  The door 11 is pivotally supported in a vertical plane with the lower end as a center, and a handle 12 for opening and closing the door 11 is provided at the upper part. A central portion 11C of the door 11 is provided with a transmission portion 11a (see FIG. 3) in which heat-resistant glass is fitted to visually recognize the inside. A left side portion 11L and a right side portion 11R provided with metal decorative plates on the surface are symmetrically arranged on the left and right sides of the central portion 11C. An operation panel 13 is provided on the right side 11 </ b> R of the door 11. The operation panel 13 is provided with a display unit 13a for displaying an operation status, an instruction for the user, and the like.

  FIG. 3 shows a front view of the heating cooker 1 with the door 11 opened. The door 11 is rotated when the handle 12 is gripped and pulled forward, and the posture of the door 11 can be changed by 90 ° from a vertical closed state to a horizontal open state. When the door 11 is opened, the front of the cabinet 10 is exposed.

  A heating chamber 20 is provided at a location corresponding to the central portion 11 </ b> C of the door 11. A water tank chamber 70 is provided at a location corresponding to the left side portion 11L of the door 11, and a water tank 71 for storing water for generating steam is stored therein. No opening is provided at a location corresponding to the right side portion 11R of the door 11, but a control board (not shown) is disposed inside.

  The heating chamber 20 is formed in a substantially rectangular parallelepiped, and the front surface facing the door 11 is an opening 20d for taking in and out the article to be heated F (see FIG. 5). The opening 20d is opened and closed by the rotation of the door 11. The wall surface of the heating chamber 20 is formed of a stainless steel plate, and the outer peripheral surface of the heating chamber 20 is provided with a heat insulation measure.

  FIG. 4 is a front view showing details in the heating chamber 20. On the side wall of the heating chamber 20, a plurality of tray support portions 20 b and 20 c are provided at different heights. The upper tray support part 20 b is provided below the vapor reflection part 68 provided on the side wall of the heating chamber 20. A stainless steel tray 21 is locked to one or both of the tray supports 20b and 20c. A stainless steel wire rack 22 on which the object to be heated F is placed is placed on the tray 21.

  When cooking with superheated steam, the tray 21 is installed in the upper tray support portion 20b. Thereby, superheated steam can be guide | induced to the lower surface of the to-be-heated object F (refer FIG. 5) by reflection of the vapor | steam reflection part 68 so that it may mention later. The tray 21 may be installed on the upper and lower tray support portions 20b and 20c. Thereby, many to-be-heated materials F can be cooked at once. At this time, the tray 21 arranged in the tray support portion 20b is formed to have air permeability, and superheated steam is supplied to the lower tray 21.

  The back wall on the back side of the heating chamber 20 is provided with an intake port 28 at a substantially central portion in the left-right direction, and an exhaust port 32a is provided at the lower left portion. The vapor reflecting portion 68 is recessed on both side walls of the heating chamber 20 and has a curved surface. Superheated steam jetted laterally from a jet cover 61 (described later) toward the vapor reflecting portion 68 is reflected by the vapor reflecting portion 68 and guided below the object to be heated F (see FIG. 5). .

  An ejection cover 61 made of a stainless steel plate is attached to the top surface of the heating chamber 20. The spray cover 61 is formed with a plurality of jet holes 65 and 67 (see FIG. 5) to jet superheated steam. An illumination device 69 that illuminates the inside of the heating chamber 20 is provided on the front side of the right side portion of the ejection cover 61.

  FIG. 5 shows a schematic structure of the inside of the heating cooker 1. In the figure, the heating chamber 20 is viewed from the side. As shown in FIG. 3 described above, the water tank 71 is disposed on the left side of the heating chamber 20 and communicates with the tank water level detection container 91 via the joint portion 58. Thereby, the water tank 71 is detachable with respect to the cabinet 10 (refer FIG. 2).

  The tank water level detection container 91 is provided with a water level sensor 56. The water level sensor 56 has a plurality of electrodes, and detects the water level by conduction between the electrodes. In this embodiment, the water level is detected in three stages by the GND electrode and the three detection electrodes. When the water level of the water tank 71 falls below a predetermined water level as detected by the water level sensor 56, a notification is given to encourage water supply.

  In the tank water level detection container 91, a water supply path 55 extends to the bottom and is immersed. The water supply passage 55 is provided with a water supply pump 57 in the middle of the route, and is connected to the steam generator 50. The steam generator 50 has a cylindrical pot 51 whose axial direction is vertical, and a water supply port 55 a on an end surface of the water supply channel 55 faces the pot 51 and opens. Water is supplied from the water tank 71 to the pot 51 by driving the water supply pump 57. Accordingly, the water supply pump 57 and the water supply path 55 constitute water supply means for supplying water from the water tank 71 to the steam generator 50.

  The pot 51 is formed into a bottomed cylindrical shape made of a metal such as stainless steel, a synthetic resin, a ceramic, or a combination of these different materials, and has heat resistance. A steam generating heater 52 composed of a sheathed heater is immersed in the pot 51. The steam generating heater 52 is formed in a cylindrical shape by turning spirally. The water in the pot 51 is heated by energization of the steam generating heater 52, and steam is generated.

  In the pot 51, a cylindrical isolation wall 51a extending from the ceiling to the inside of the steam generating heater 52 is disposed. Thus, a water level detection chamber 51b isolated from the steam generating heater 52 by the isolation wall 51a is formed in the pot 51. The isolation wall 51a is formed to have a gap with respect to the bottom surface of the pot 51, and the inside and outside of the water level detection chamber 51b communicate with each other and are maintained at the same water level.

  Further, the water supply port 55a of the water supply channel 55 opens to the upper part of the water level detection chamber 51b and discharges water. This water cools the water in the water level detection chamber 51b and suppresses the water temperature in the water level detection chamber 51b from rising above the water temperature outside the water level detection chamber 51b. Therefore, boiling is unlikely to occur in the water level detection chamber 51b.

  A pot water level detector 81 that detects the water level in the pot 51 is provided in the water level detection chamber 51b. The pot water level detection unit 81 has a plurality of electrodes depending from the ceiling portion 83. The water level in the pot 51 is detected by conduction between the electrodes. Further, a temperature sensor 70 that detects the temperature of water in the pot 51 is provided.

  A steam supply duct 34 connected to a circulation duct 35 described later is led out on the upper surface of the pot 51. An overflow pipe 98 connected to the tank water level detection container 91 is provided at the upper part of the peripheral surface of the pot 51. Thereby, the overflow water in the water supply channel 55 is guided to the water tank 71. The overflow level of the overflow pipe 98 is set higher than the normal water level in the pot 51 and lower than the steam supply duct 34.

  The bottom of the pot 51 is formed in a funnel shape, and a drain pipe 53 is led out from the lower end. A drain valve 54 is provided in the middle of the drain pipe 53. The drain pipe 53 has a gradient of a predetermined angle toward the water tank 71. Thereby, the drain valve 54 can be opened to drain the water in the pot 51 into the water tank 71, and the water tank 71 can be removed and discarded.

  A circulation duct 35 is provided on the outer wall of the heating chamber 20 from the back to the top. The circulation duct 35 opens an intake port 28 formed in the back wall of the heating chamber 20 and is connected to a steam temperature raising device 40 disposed above the heating chamber 20. The lower surface of the steam temperature raising device 40 is covered with the ejection cover 61, and the upper surface is covered with the upper cover 47.

  A blower fan 26 comprising a centrifugal fan is installed in the circulation duct 35, and the steam supply duct 34 is connected to the upstream side of the blower fan 26. The steam generated by the steam generator 50 by driving the blower fan 26 flows into the circulation duct 35 through the steam supply duct 34. Further, the steam in the heating chamber 20 is sucked from the intake port 28 and is circulated through the circulation duct 35 by being ejected from the jet ports 65, 66 (see FIG. 10) and 67 of the jet cover 61.

  In general, the gas in the heating chamber 20 is air, but when steam cooking is started, the air is replaced with steam. In the following description, it is assumed that the gas in the heating chamber 20 is replaced with steam.

  A steam exhaust pipe 33 that branches via an electric damper 48 is provided at the upper part of the circulation duct 35. The steam exhaust pipe 33 has an open end facing the outside, and the steam in the heating chamber 20 is forcibly exhausted by opening the damper 48 and driving the blower fan 26 (exhaust fan).

  Further, a steam exhaust pipe 32 communicating with the lower part of the heating chamber 20 through an exhaust port 32a is led out. The steam exhaust pipe 32 is formed of a heat-resistant rubber hose, and the end faces the outside and exhausts excess steam in the heating chamber 20. Thereby, the pressure rise in the heating chamber 20 is suppressed, and dangers such as superheated steam being ejected from the high-pressure heating chamber 20 when the door 11 is opened are avoided. In addition, when mounting a magnetron in the heating cooker 1 and cooking by a microwave, outside air is inhaled through the steam exhaust pipe 32.

  The steam temperature raising device 40 includes a steam heater 41 including a sheathed heater, and further heats the steam generated by the steam generator 50 to generate superheated steam. The steam temperature raising device 40 is disposed at the center of the ceiling of the heating chamber 20 as viewed in plan. Moreover, the area is narrower than the top surface of the heating chamber 20, and it is formed in a small volume so that high heating efficiency can be obtained.

  In the heating cooker 1 configured as described above, the door 11 is opened, the water tank 71 is pulled out from the water tank chamber 70, and water is put into the water tank 71. The filled water tank 71 is inserted into the water tank chamber 70 and connected to the tank water level detection container 91 by the joint portion 58. The article to be heated F is placed on the rack 22 and the door 11 is closed. A cooking sequence is started by operating the operation panel 13 to select a menu and pressing a start key (not shown). Thereby, the feed water pump 57 starts operation and water is supplied to the steam generator 50. At this time, the drain valve 54 is closed.

  Water is supplied into the pot 51 through the water supply path 55 by driving the water supply pump 57. When the pot 51 reaches the reference water level at the substantially upper end of the steam generating heater 52, the water supply is stopped by the detection of the pot water level detection unit 81. At this time, the water level of the water tank 71 is monitored by the tank water level detection unit 56, and a warning is given if the water tank 71 does not have enough water for cooking. When a predetermined amount of water is put into the pot 51, the steam generating heater 52 is energized, and the steam generating heater 52 directly heats the water in the pot 51.

  The blower fan 26 and the steam heater 41 are energized at the same time as the energization of the steam generating heater 52 or at the time when the water in the pot 51 reaches a predetermined temperature. The steam in the heating chamber 20 is sucked into the circulation duct 35 from the intake port 28 by driving the blower fan 26. Further, when the water in the pot 51 boils, saturated steam at 100 ° C. and 1 atm is generated, and the saturated steam flows into the circulation duct 35 through the steam supply duct 34. At this time, the damper 48 is closed. The steam pumped from the blower fan 26 flows through the circulation duct 35 and flows into the steam temperature raising device 40.

  The steam that has flowed into the steam temperature raising device 40 is heated by the steam heater 41 to become superheated steam of 100 ° C. or higher. Usually, superheated steam heated to 150 ° C. to 300 ° C. is used. A part of the superheated steam is ejected from the fusible hole 65 on the lower surface of the fusible cover 61 in the direction directly below (arrow A). Thereby, the upper surface of the to-be-heated material F contacts with superheated steam.

  Further, a part of the superheated steam is ejected from an air outlet (not shown) provided on the side surface of the fusible cover 61 toward an obliquely downward side. The superheated steam ejected in the obliquely downward direction on the side is reflected by the vapor reflecting portion 68 and guided below the object to be heated F. Thereby, the lower surface of the to-be-heated material F contacts with superheated steam.

  When the surface of the object to be heated F is 100 ° C. or less, the superheated steam is condensed on the surface of the object to be heated F. Since this condensation heat is as large as 539 cal / g, a large amount of heat can be given to the heated object F in addition to the convection heat transfer.

  Further, a part of the superheated steam is ejected obliquely downward (arrow C) toward the door 11 from an air outlet 67 formed on the front surface of the ejection cover 61. The steam in the heating chamber 20 is sucked from the intake port 28 by the blower fan 26. Due to this suction force, the air flow of superheated steam blown forward is bent and guided backward. Thereby, a part of superheated steam collides with the front part of the upper surface of the to-be-heated material F, and a part is guide | induced below the to-be-heated material F from the front. As a result, the superheated steam reaches the front portion of the heating chamber 20 to prevent insufficient heating of the front portion of the heated object F, and the heated object F can be cooked uniformly.

  When the amount of steam in the heating chamber 20 increases with time, surplus steam is discharged to the outside through the steam exhaust pipe 32.

  The superheated steam ejected from the air outlets 65 and 67 gives heat to the article F to be heated, and is then sucked into the circulation duct 35 from the air inlet 28 and flows into the steam temperature raising device 40. Thereby, the steam in the heating chamber 20 is repeatedly circulated for cooking.

  When cooking is completed, the end of cooking is displayed on the display unit 13a of the operation panel 13 and a signal sound is notified. When the door 11 is opened by the user who is informed of the end of cooking, the damper 48 is opened and the steam in the heating chamber 20 is rapidly exhausted from the steam exhaust pipe 33. Thereby, the user can take out the to-be-heated material F from the inside of the heating chamber 20 safely, without touching high temperature steam.

  Moreover, the heating cooker 1 is provided with the simultaneous cooking mode which can cook the several cooked food from which heating time differs simultaneously. In the simultaneous cooking mode, the input timings of a plurality of cooked items selected by the user are shifted and cooking is ended simultaneously.

  FIG. 6 is a flowchart showing the operation in the simultaneous cooking mode. In the figure, a case where two cooked items (first and second cooked items) are cooked is taken as an example, but the same operation is performed for three or more cooked items. Moreover, it demonstrates that the heating time of the 1st cooking item is longer than the 2nd cooking item. FIG. 8 is a diagram showing changes in the amount of heat in the heating chamber 20. The vertical axis is the amount of heat in the heating chamber 20, and the horizontal axis is time.

  When the simultaneous cooking mode is selected, the process waits until the first and second cooking items are selected by operating the operation panel 13 in step # 11. When the first and second cooked foods are selected, the process proceeds to step # 12, and it is determined whether the first and second cooked foods can be cooked simultaneously with the same cooking conditions such as cooking temperature. If the first and second cooked items cannot be cooked simultaneously, an error is displayed on the display unit 13a in step # 13, and the process returns to step # 11.

  If the first and second cooked items can be cooked simultaneously, the process proceeds to step # 14. In step # 14, cooking conditions such as the heating temperature, the heating time, and the first and second cooking items are calculated by a control unit (not shown). Since the heating time of the first cooked product is longer than that of the second cooked product, the input of the first cooked product is instructed by the display unit 13a in Step # 15.

  In step # 16, the process waits until the first cooked product is put into the heating chamber 20. When the first cooked product is put into the heating chamber 20, the process proceeds to step # 17, and the damper 48 is closed. In step # 18, the steam generator 50 and the steam temperature raising device 40 are driven to start supplying superheated steam into the heating chamber 20 (T0 in FIG. 8). Thereby, the first cooking is cooked.

  In step # 19, it waits until it approaches the charging time of the second food, and the cooking of the first food is continued. When the second cooking product is approaching, the pot 51 is supplied with water up to a level higher than the reference level in step # 20. That is, after the water supply pump 57 is driven and water is supplied to the reference water level by detection of the pot water level detection unit 81, the drive time of the water supply pump 57 is extended for a predetermined time.

  Thereby, the temperature in the pot 51 falls and the amount of steam supplied to the heating chamber 20 decreases. At this time, energization of the steam generating heater 52 is maintained, and the water in the pot 51 that has been cooled by the water supply is heated by the steam generating heater 52. Further, the steam heater 41 is stopped, and steam overheating is suppressed.

  If the water level of the pot 51 is made higher than the reference water level, it takes time for the water to boil and steam to be generated, so that water is supplied to the reference water level during normal cooking. Although the water level of the pot 51 is set higher than the reference water level in step # 20, there is no particular problem because it is not necessary to generate steam until the second cooked product is charged in the subsequent process.

  In step # 21, the damper 48 is opened (T1 in FIG. 8) and waits until a predetermined time elapses in step # 22. Thereby, the high-temperature steam in the heating chamber 20 is exhausted through the steam exhaust pipe 33. When a predetermined amount of steam in the heating chamber 20 is exhausted, the damper 48 is closed in step # 23.

  At this time, the opening time of the damper 48 is varied according to the time (T1-T0) from when the first food is introduced until the second food is introduced. That is, when the time from when the first food is charged to when the second food is charged is short, the amount of steam in the heating chamber 20 is small, and the damper 48 is opened for a short time.

  When the time from when the first food is charged until the second food is charged is long, the amount of steam in the heating chamber 20 is large, and the damper 48 is opened for a long time. Thereby, when the amount of steam in the heating chamber 20 is small, the outflow of steam more than necessary is suppressed, and safety when opening the door 11 when the amount of steam in the heating chamber 20 is large can be ensured. .

  In step # 24, the display unit 13a notifies that the second cooking item has arrived. In step # 25, a second food input waiting process for waiting until the second food is input is performed.

  FIG. 7 is a flowchart showing the operation of the second food input standby process. Even when the door 11 is opened at the time of shifting to the second food input standby process, the energization of the steam generating heater 52 is maintained. In step # 41, it is determined whether or not the water temperature in the pot 51 has reached 96 ° C. or higher by detection of the temperature sensor 70. If the water temperature in the pot 51 is not 96 ° C. or higher, the process proceeds to step # 43. When the water temperature in the pot 51 reaches 96 ° C. or higher, the steam generating heater 52 is stopped in step # 42.

  In step # 43, it is determined whether or not the water temperature of the pot 51 has become 94 ° C. or lower by the detection of the temperature sensor 70. When the water temperature in the pot 51 is not below 94 ° C., the process proceeds to step # 45. When the water temperature in the pot 51 becomes 94 ° C. or lower, the steam generating heater 52 is energized in step # 44. By steps # 41 to # 44, the water temperature of the pot 51 is maintained at 95 ± 1 ° C.

  In step # 45, it is determined whether or not the second cooked product has been put into the heating chamber 20 by detecting opening and closing of the door 11. When the 2nd cooked material is not thrown into the heating chamber 20, it returns to step # 41 and steps # 41- # 45 are performed repeatedly. When the second cooking item is put into the heating chamber 20 (T2 in FIG. 8), the process returns to the flowchart in FIG. Note that the time during which the door 11 is open when the second cooked product is charged is counted.

  As shown in FIG. 8, steam flows out by opening the damper 48 and the door 11, and the amount of heat in the heating chamber 20 decreases between time T1 and time T2. For this reason, a large amount of heat is temporarily supplied after the second cooked product is charged, and cooking can be finished at the scheduled time.

  In step # 26, cooking is performed in the first period D1 in which the amount of steam per unit time supplied into the heating chamber 20 is increased as compared to before the second cooked product is charged. Thereby, the amount of heat supplied per unit time of the heating chamber 20 increases, and the amount of heat in the heating chamber 20 becomes higher than before the second cooking product is charged. After that, cooking is performed in the second period D2 in which the amount of heat supplied per unit time is reduced from that in the first period D1, as in the case before the second cooked product is charged. Note that the amount of heat supplied per unit time of the heating chamber 20 may be varied depending on the temperature of the steam.

  Further, the amount of heat flowing out of the heating chamber 20 varies depending on the time when the door 11 is open. For this reason, the supply heat amount or time per unit time in the first period D <b> 1 is varied according to the opening time of the door 11. That is, if the door 11 is opened for a long time, a large amount of steam flows out, so that the amount of supplied heat and the time extension in the first period D1 are increased. Moreover, since the vapor | steam which flows out will be little if the time which opens the door 11 is short, the reduction | decrease in the heat supply amount and time shortening of the 1st period D1 are performed.

  In step # 27, the process waits until the first period D1 ends. When the first period D1 ends, the steam amount per unit time is decreased in step # 28 and the process proceeds to the second period D2 (T3 in FIG. 8). In step # 29, cooking is continued until the cooking end time (T4 in FIG. 8) is reached.

  When the cooking end time is reached, the steam temperature raising device 40 and the steam generating device 50 are stopped in step # 30. In step # 31, the end of cooking is notified by a display on the display unit 13a and a signal sound is notified.

  According to this embodiment, the first cooked food is heated for a predetermined time, and the energization of the steam generating heater 52 is maintained immediately before the second cooked food is charged to supply water to the pot 51 of the steam generating device 50. The water temperature of the pot 51 is lowered and the generation of steam is suppressed. Therefore, when the door 11 is opened for charging the second food, high-temperature steam does not hit the user, and safety can be improved. Moreover, since steam is not supplied into the heating chamber 20 from which steam flows out by opening the door 11, waste of electric power can be prevented.

  In addition, since the steam generating heater 52 is energized, the temperature of the water in the pot 51 that has been lowered is preliminarily raised before the second cooking product is charged. Thereby, when the 2nd food is thrown in and cooking is restarted, the calorie | heat amount in the heating chamber 20 can be raised sharply (S of FIG. 8). For this reason, it is possible to quickly raise the temperature to the cooking temperature. Therefore, cooking time does not become long and the convenience of the heating cooker 1 can be improved.

  Further, since the energization of the steam generating heater 52 is maintained even when the door 11 is opened and the second cooked product is put in, the temperature is raised more quickly to the cooking temperature when the second cooked product is put in and cooking is resumed. can do. At this time, the steam generating heater 52 is turned on and off, and the water in the pot 51 is kept at a predetermined temperature (95 ± 1 ° C. in the above example) so that the outflow of steam due to boiling is prevented and the second cooked product is charged. The temperature can be quickly raised to the cooking temperature when cooking is resumed later.

  Further, since the water level supplied in step # 20 is higher than the reference water level during normal operation, steam can be supplied continuously for a long time without supplying water when cooking is resumed after the second cooked product is charged. . Therefore, the amount of heat that has flowed out can be quickly replenished to shorten the cooking time.

  Moreover, since the damper 48 is opened in step # 21 and the steam in the heating chamber 20 is exhausted by a predetermined amount, when the door 11 is opened, high-temperature steam does not hit the user and safety can be maintained. In addition, although the amount of heat flowing out of the heating chamber 20 increases, the water can be raised to the cooking temperature quickly when cooking is resumed by raising the temperature of the water before the second cooked product is added by the steam generating heater 52.

  In addition, since the first period in which the amount of heat supplied per unit time is large and the second period in which the amount of heat supplied per unit time is continuously provided after the second cooked food is added, the amount of heat flowing out of the heating chamber 20 is quickly replenished. 2 Cooking can be finished at the scheduled time.

  Next, FIG. 9 is a flowchart which shows operation | movement of the simultaneous cooking mode of the heating cooker of 2nd Embodiment. In the present embodiment, the first and second cooked foods are charged simultaneously, and the second cooked food having a short heating time is taken out first. Accordingly, the operations in steps # 15, # 16, # 19, # 24, and # 25 are different from those in the first embodiment, and the other parts are the same as those in the first embodiment, and thus the description thereof is omitted.

  In step # 15, the display unit 13a instructs the first and second foods to be introduced. In step # 16, the process waits until the first and second cooked items are put into the heating chamber 20, and when the first and second cooked items are put into the heating chamber 20, the process proceeds to step # 17. In step # 19, the process waits until the time for taking out the second food is approached, and the cooking of the first and second foods is continued. When the time for taking out the second food is approached, the process proceeds to step # 20.

  In steps # 21 to # 23, the damper 48 is opened. At this time, the opening time of the damper 48 is varied according to the time (T1-T0) from the start of cooking until the second food is taken out. That is, when the time from the start of cooking until the second food is taken out is short, the amount of steam in the heating chamber 20 is small, and the damper 48 is opened only for a short time. When the time from the start of cooking until the second food is taken out is long, the amount of steam in the heating chamber 20 is large, and the damper 48 is opened for a long time. Thereby, when the amount of steam in the heating chamber 20 is small, the outflow of steam more than necessary is suppressed, and safety when opening the door 11 when the amount of steam in the heating chamber 20 is large can be ensured. .

  In step # 24, the display unit 13a notifies that the time for taking out the second food has been reached. In step # 25, a second food take-out waiting process for waiting until the second food is taken out is performed. The second food take-out waiting process is performed in the same manner as the above-described second food take-in wait process shown in FIG. 7. When the second food is taken out, the process proceeds to step # 26 (T2 in FIG. 8).

  According to the present embodiment, as in the first embodiment, the first and second cooked foods are heated for a predetermined time, and energization of the steam generating heater 52 is maintained immediately before the second cooked food is taken out. Since the water is supplied to the pot 51, the water temperature of the pot 51 is lowered by the water supply, and the generation of steam is suppressed. Therefore, when the door 11 is opened for taking out the second food, high-temperature steam does not hit the user, and safety can be improved. Moreover, since steam is not supplied into the heating chamber 20 from which steam flows out by opening the door 11, waste of electric power can be prevented.

  In addition, since the steam generating heater 52 is energized, the temperature of the water in the pot 51 that has been lowered is preliminarily raised before the second food is taken out. Thereby, when taking out the 2nd cooking thing and restarting cooking, the amount of heat in heating room 20 can be raised sharply (S of Drawing 8). For this reason, it is possible to quickly raise the temperature to the cooking temperature. Therefore, cooking time does not become long and the convenience of the heating cooker 1 can be improved.

  In 1st, 2nd embodiment, although the heating cooker 1 which cooks with superheated steam is demonstrated, the heating cooker which cooks with saturated steam may be sufficient.

  INDUSTRIAL APPLICABILITY The present invention can be used for a cooking device that can cook a plurality of foods having different heating times at the same time.

The front view which shows the heating cooker of 1st Embodiment of this invention. The side view which shows the heating cooker of 1st Embodiment of this invention. The front view which shows the state which opened the door of the heating cooker of 1st Embodiment of this invention. The front view which shows the heating chamber of the heating cooker of 1st Embodiment of this invention. The schematic block diagram of the heating cooker of 1st Embodiment of this invention. The flowchart which shows operation | movement of the simultaneous cooking mode of the heating cooker of 1st Embodiment of this invention. The flowchart which shows the operation | movement of the 2nd food waiting process of the simultaneous cooking mode of the heating cooker of 1st Embodiment of this invention. The figure which shows the change of the calorie | heat amount in the heating chamber of the simultaneous cooking mode of the heating cooker of 1st Embodiment of this invention. The flowchart which shows operation | movement of the simultaneous cooking mode of the heating cooker of 2nd Embodiment of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Heating cooker 11 Door 20 Heating chamber 21 Receptacle 26 Blower fan 28 Inlet 31 Exhaust fan 32, 33 Steam exhaust pipe 34 Steam supply duct 35 Circulation duct 40 Steam temperature rising device 41 Steam heater 47 Outer cover 48 Damper 50 Steam generation Device 51 Pot 51b Water level detection chamber 52 Steam generating heater 54 Drain valve 55 Water supply path 55a Water supply port 56 Tank water level detection part 57 Water supply pump 61 Spout cover 65, 67 Air outlet 68 Steam reflection part 71 Water tank 81 Pot water level detection part 91 Tank Water level detection container F Object to be heated

Claims (8)

  A heating chamber for storing an object to be heated, a door for opening and closing the heating chamber, a steam generator having a steam generating heater and generating steam for heating the object to be heated by energization of the steam generating heater, and the steam In a heating cooker comprising a water supply means for supplying water to the generator, and instructing the input timing or the extraction timing of the first and second cooked foods having different heating times, the second charging timing with a short heating time Alternatively, immediately before the take-out time, the heating cooker is characterized in that the steam generating heater is energized and water is supplied to the steam generating device.   The cooking device according to claim 1, wherein the steam generating heater is energized when the door is opened and the second cooked product is charged or taken out.   A temperature sensor for detecting the water temperature of the steam generating device is provided, and the steam generating heater is turned on and off by monitoring the temperature sensor when the door is opened and the second food is charged or taken out, The cooking device according to claim 2, wherein the water is maintained at a predetermined temperature at which the water is not boiled.   Water is supplied to the steam generator up to a reference water level and cooking is performed from the start of cooking, and the water level supplied by the water supply means immediately before the time when the second food is introduced or taken out is higher than the reference water level. The cooking device according to any one of claims 1 to 3, wherein the cooking device is a cooking device.   The water supply means has a water supply pump, extends the drive time of the water supply pump with respect to the reference water level, and supplies water to the steam generator immediately before the timing of charging or removing the second food. The cooking device according to claim 4, wherein the cooking device is a cooking device.   The cooking device according to any one of claims 1 to 5, wherein a predetermined amount of the steam in the heating chamber is exhausted immediately before the second cooking product is put in or taken out.   The heating according to any one of claims 1 to 6, wherein a first period with a large amount of heat supplied per unit time and a second period with a small amount are provided continuously after the second cooked product is charged or taken out. Cooking device.   The cooking device according to any one of claims 1 to 7, wherein the different cooking times of the first and second cooking products are instructed, and the cooking of the first and second cooking products is ended simultaneously.

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