JP2008307077A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a safe and convenient cooker, excellent in the cooking capability. <P>SOLUTION: The cooker includes a cooking chamber 3 in which a grid 6 and a tray 4 are stored and which has a first heating means 7 for heating from above; a steam feeding means 8 for feeding steam to the cooking chamber 3; a heating chamber 16 which has a steam feeding means 8 for feeding steam to the cooking chamber 3, a second heating means 17 and a blower means 18; and a control means 25. The heating chamber 16 has an outlet 19 for blowing heating air to the cooking chamber 3 and an intake 20 for sucking air and steam in the cooking chamber 3 into the heating chamber 16, and heats mainly the lower part of an object 2 to be cooked with the blown heating air and steam. As the lower part of an object 2 to be cooked is heated/cooked with heating air and steam in this way, dryness of the object 2 to be cooked is reduced. At the same time, ignition or emission of smoke caused by dripping oil and adhesion of smell caused thereby can be prevented because the space for storing the object 2 to be cooked is sufficiently secured. In this way, the safe and convenient cooker, excellent in the cooling capability, can be provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a cooking device for cooking food such as fish and meat in a general household.

2. Description of the Related Art Conventionally, this type of cooking device generally cooks cooked items such as fish and meat with a lower heater above and below the cooking chamber (see, for example, Patent Document 1).
JP 2003-265328 A

  However, in the conventional configuration, the cooked food is heated by the upper and lower heaters. In addition, the lower heater increases the space under the cooked food, the space in the height direction that accommodates the cooked food is suppressed, or oil dripping from the cooked food ignites and emits smoke due to the heat of the lower heater, There is a problem that the smell of oily smoke is adsorbed to the cooked product and the cooking performance deteriorates.

  This invention solves the said conventional subject, and it aims at providing the cooking device which is excellent in cooking performance, is safe and is easy to use.

  In order to solve the above-mentioned conventional problems, the heating cooker of the present invention has a first heating means for storing a grill to place the food to be cooked and a tray for placing the grill to heat the food from above. A cooking chamber; steam supply means for supplying steam to the cooking chamber; a heating chamber having second heating means and air blowing means for air heating; the steam supply means; first and second heating means; Control means for controlling the means, the heating chamber has a blow-out port for blowing heated air to the cooking chamber via the blowing means, and a suction port for sucking air and steam in the cooking chamber into the heating chamber, The heated air and steam blown out from the outlet are mainly used to heat the lower part of the food.

  As a result, steam is introduced into the cooking chamber, and the lower part of the cooked food is cooked with heated air and steam and there is no lower heater, thereby reducing the drying of the cooked food and providing sufficient space for storing the cooked food. It is possible to provide a cooking device that has excellent cooking performance, is safe and easy to use, and does not ignite or emit smoke due to dripping oil and does not cause odors.

  The heating cooker of the present invention reduces the drying of the cooked food, sufficiently secures a space for storing the cooked food, has no ignition or fuming due to dripped oil, and no odor adherence, and has excellent cooking performance and safety. Can provide a cooking device that is easy to use.

  1st invention accommodates the grill which mounts a grilled food and the saucer which mounts a grilled net, and has a 1st heating means which heats a cooked food from upper direction, and supplies a steam to the said cooking chamber A steam supply means, a heating chamber having a second heating means and a blowing means for air heating, a control means for controlling the steam supply means, the first and second heating means and the blowing means, The heating chamber has a blowout port for blowing heated air to the cooking chamber through the blowing means, and a suction port for sucking air and steam in the cooking chamber into the heating chamber, and is mainly formed by the heated air and steam blown from the blowout port. The cooking device is configured to heat the lower part of the food. As a result, steam is introduced into the cooking chamber, and the lower part of the cooked food is cooked with heated air and steam and there is no lower heater, thereby reducing the drying of the cooked food and providing sufficient space for storing the cooked food. It is possible to provide a cooking device that has excellent cooking performance, is safe and easy to use, and does not ignite or emit smoke due to dripping oil and does not cause odors.

  According to a second aspect of the invention, in particular, in the first aspect of the invention, the steam supply means includes a water storage section provided on a tray on which the grill net is placed, and a water storage section heating means for heating and evaporating the water in the water storage section. Water can be supplied to the section without using a pump or the like, and without complicating the user's particularly complicated operation. Steam is generated in the cooking chamber, and the steam and convection air are mixed, resulting in unevenness of the food 2 It is possible to guide the steam without any problems, and it is possible to realize a low oxygen concentration space from the beginning of the cooking process by quickly filling the heating chamber with the steam.

  According to a third aspect of the present invention, in particular, in the first aspect, the steam supply means is provided separately outside the cooking chamber, and by introducing steam from the outside into the cooking chamber, the conventional tray and the like can be changed without any change. Since the steam supply means can be operated independently, steam can be easily generated.

  In a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, the steam generated from the steam supply means is sent from the suction port to the heating chamber by the blowing means and heated by the second heating means. By doing so, the generated steam can be further heated to be superheated steam, and by arbitrarily changing the temperature and density of the superheated steam, cooking can be performed under optimum conditions according to the food.

  In a fifth aspect of the invention, in particular, in any one of the first to fourth aspects of the invention, the rotation shaft of the blower is disposed in parallel with the suction direction, and the second heating device is centered on the rotation shaft of the blower. Arranged around the outer periphery of the blower means, providing a predetermined distance between the blower means and the second heating means, and a predetermined distance between the outer wall forming the heating chamber and the second heating means And the air is formed to flow radially toward the second heating means in the centrifugal direction with respect to the suction direction, so that the intake air is efficiently heated by the second heating means and heated to a high temperature. Air can be led from the outlet to the cooking chamber.

  In a sixth aspect of the present invention, in particular, in any one of the first to fifth aspects, the steam generated from the steam supply means is supplied to the cooking chamber after a predetermined time has elapsed in the process of cooking the food. Further, the steam absorbs the radiant heat from the first heating means, and the heating air and steam from the outlet are mixed to reduce the uneven heating of the cooked food. In addition, it is possible to reduce the amount of oil smoke by condensing oil components by cooling the oil smoke that begins to be generated from the food when the temperature of the surface part of the food becomes 180 ° C. or higher by steam filled in the cooking chamber. Become.

  In a seventh aspect of the invention, in particular, in any one of the first to fifth aspects of the invention, the steam generated from the steam supply means increases the amount of steam supplied to the cooking chamber as the cooking process proceeds. By doing so, the steam absorbs the radiant heat from the first heating means, and the heating air and the steam from the outlet are mixed to reduce uneven heating of the cooked food. In addition, the amount of steam in the cooking chamber increases according to the amount of oil smoke generated from the cooking and increasing as the temperature of the surface of the cooking exceeds 180 ° C. and further increases. Therefore, the oil smoke can be condensed in the cooking chamber by the steam, and the amount of oil smoke can be reduced more efficiently.

  In an eighth aspect of the invention, in particular, in any one of the first to fifth aspects of the invention, the steam generated from the steam supply means is supplied to the cooking chamber at the start of the step of cooking the cooked food, and is 100 ° C. When steam near the temperature is in contact with the cooked food at a temperature of about 0 to 10 ° C, it is cooled and condensed as water, and the heat energy of the steam is supplied to the cooked food as condensed heat. The object will be heated uniformly by the steam.

  In the ninth aspect of the invention, in particular, in the second or third aspect of the invention, by providing the water supply means for supplying water to the steam supply means, steam is generated in the cooking chamber without forcing the user to perform particularly complicated operations. Can be made.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
1 to 3 show a cooking device according to Embodiment 1 of the present invention.

  As shown in FIG. 1, the heating cooker in this Embodiment is provided with the cooking chamber 3 which cooks cooking 2 such as fish and meat in the cooking appliance body 1. The cooking chamber 3 includes a grill 6 for placing the food 2 and a tray 4 for placing the grill 6, and has first heating means 7 for heating the food 2 from above. The saucer 4 slides back and forth with respect to the cooking chamber 3 together with the door 1 a by operating a handle 5 provided at the lower front of the door 1 a of the cooking chamber 3. The grill net 6 is formed with an L-shaped support leg 6 a from the front end, and is placed on the inner bottom surface of the receiving tray 4 and slides back and forth integrally with the receiving tray 4. The first heating means 7 is a sheathed heater and is fixed to the upper side surface in the cooking chamber 3.

  Moreover, the heating cooker in this Embodiment has the steam supply means 8 which supplies a vapor | steam to the cooking chamber 3, the heating chamber 16 separately provided in the back (on the opposite side to the door 1a side) of the cooking chamber 3, and cooking. An exhaust path 22 provided in the upper part of the chamber 3 and communicating between the inside and outside of the cooking chamber 3 and a control means 25 for controlling heating cooking are provided.

  The steam supply means 8 includes a water storage section 9 provided in the tray 4 on the heating chamber 16 side, a water storage section heating means 10 that conducts and heats the water storage section 9 from below, and a water storage section temperature detection that detects the temperature of the water storage section 9. Means 11 are provided. The water storage section 9 is supplied with water from a water storage tank 12 by a pump 15 via a water supply pipe 13 and a water supply port 14, and these constitute water supply means.

  The heating chamber 16 includes a second heating unit 17 that heats the air in the heating chamber 16, and a blower unit 18 that blows out air in the heating chamber 16 and sucks air and steam in the cooking chamber 3. That is, the heating chamber 16 includes a blowing port 19 at a lower position for blowing heated air from the water storage unit 9 side to the cooking chamber 3 through the blowing unit 18, and a blowing unit for sucking air and steam in the cooking chamber 3 into the heating chamber 16. 18 and the suction port 20 at the opposite position, and the lower part of the cooked food 2 is mainly heated by the heated air and steam blown from the blower port 19. The second heating means 17 is formed by processing a sheathed heater, which is highly efficient for heating air to a high temperature, into a circular shape. However, the air in the heating chamber 16 is heated to a predetermined temperature (for example, about It is not particularly limited as long as it can be heated to 300 ° C. or higher).

  As shown in FIGS. 1 and 2, the rotating shaft 18 a of the air blowing means 18 is arranged in parallel with the suction direction, and the second heating means 17 is a part of the air blowing means 18 centering on the rotating shaft of the air blowing means 18. It is arranged around the outer periphery, provided with a predetermined distance between the air blowing means 18 and the second heating means 17, and also between the outer wall forming the heating chamber 16 and the second heating means 17. The air is formed so as to flow at a substantially uniform flow rate toward the second heating means 17 radially in the centrifugal direction with respect to the suction direction. As shown in FIGS. 1 and 3, the air outlet 19 has a louver 21 that uniformly blows air to the lower part of the food 2 and changes the direction of the air to be heated in order to heat the lower part of the food 2. The predetermined angle is set. Therefore, when the air blowing means 18 is operated, the air blowing means 18 sucks air and steam in the cooking chamber 3 through the suction port 20, and these are heated by the second heating means 17 and cooked through the blowout port 19. It can be sent into the chamber 3.

  The control means 25 controls the steam supply means 8, the first and second heating means 7 and 17, and the blower means 18 according to the cooking process program.

  In the heating chamber 16, temperature detection means 24 for measuring the temperature of the air in the heating chamber 16 is provided. The temperature detecting means 24 is the same as the water reservoir temperature detecting means 11 except that a K-type thermocouple electrically insulated with an insulating material such as ceramics is covered with a metal such as stainless steel. Is used.

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

  First, during grill cooking, when the user pulls out the handle 5, the grill 6 and the tray 4 are slid out of the cooking chamber 3 in conjunction therewith. Therefore, the food 2 such as fish is placed on the grill 6, and then the handle 5 is pushed and slid to be stored in the cooking chamber 3. Further, a predetermined amount of water is put into the water storage tank 12. Then, the cooking process which heats the foodstuff 2 starts by operating the operation part which is not shown in figure. When the cooking process is started, the control means 25 performs a preheating process in which only the second heating means 17 is energized. In this step, since only the second heating unit 17 is energized, the air in the heating chamber 16 is heated by the second heating unit 17 and the air temperature in the heating chamber 16 increases with the heating time.

  When the air temperature in the heating chamber 16 reaches a preheating predetermined temperature Ta (for example, about 300 ° C. or higher), the heating process is started. In this step, the control means 25 energizes the first heating means 7, the water reservoir heating means 10, the pump 15, and the air blowing means 18. As the temperature of the first heating means 7 rises, the food 2 is radiantly heated. Furthermore, energization of the water storage section heating means 10 is continued until the water in the water storage section 9 reaches 100 ° C. in response to a signal from the water storage section temperature detection means 11. The steam supply means 8 can vary the amount of generated steam according to the amount of water supplied by the operation of the water storage section heating means 10 or the operation of the pump 15.

  The blowing means 18 sucks the air in the cooking chamber 3 through the suction port 20 and blows it to the second heating means 17 in the heating chamber 16, so that the high-temperature air heated in the heating chamber 16 and the steam supply means 8. The steam generated from is mixed and blown out from the outlet 19 to the food 2. On the other hand, since the intake air is guided in the centrifugal direction at a substantially uniform flow rate by the blowing means 18 and is guided at a uniform flow rate to the second heating means 17 disposed on the outer periphery of the blowing means 18, the intake air is substantially uniform. Heated to temperature. Therefore, the air can be efficiently heated with little heat loss. Further, the steam generated from the steam supply means 8 is forcibly convected by the air blown from the blow-out port 19 and is guided to the cooked product 2 before being diffused into the cooking chamber 3, so that condensation is efficiently applied to the cooked product 2. Then, condensate and heat.

  Since the louver 21 that distributes the blown air in a plurality of directions is provided at the blowout port 19, the heated air can be more uniformly guided to the food 2. When there is no louver 21, the portion near the blowout port 19 of the cooked food 2 has a large amount of heat transfer from the heating fluid in the initial stage of heating, and the portion far from the blowout port 19 has a small amount of heat transfer. 2 is likely to cause uneven heating. Therefore, in order to guide the heating fluid to a plurality of portions of the food 2, the food 2 can be heated more uniformly by providing the louver 21 that distributes the blown air in a plurality of directions. The heating of the food 2 by the blown-out air mainly heats the lower part of the food.

  Therefore, the surface temperature T1 of the food 2 is rapidly increased to near the solidification temperature Tb (for example, 62 ° C.) at which the protein component is denatured and solidified when the heating process is started by radiative heating from the upper part and convective condensation heating from the lower part. Will rise.

  When the cooking process is performed until the cooking process time reaches the predetermined time t1, or until the air temperature T2 in the cooking chamber 3 or the heating chamber 16 reaches the cooking predetermined temperature Tc, the control means 25 performs the first heating. The energization of the means 7, the second heating means 17, the water reservoir heating means 10, the pump 15, and the air blowing means 18 is finished, and the cooking process is finished. Then, the user can take out the cooked food 2 by pulling out the handle 5 from the cooking chamber 3.

  The air temperature T2 in the heating chamber 16 is detected by the temperature detection means 24, and the elapsed time of the preheating process, the heating process, and the cooking process is counted by a timer (not shown) connected to the control means 25. .

  As described above, according to the present embodiment, in the preheating step, the control unit 25 energizes the second heating unit 17 so that the air temperature T2 in the heating chamber 16 reaches the preheating predetermined temperature Ta. While the air inside is heated, the control means 25 does not energize the air blowing means 18 or the first heating means 7, so the air heated in the heating chamber 16 is not supplied into the cooking chamber 3. Therefore, in the preheating step, the food 2 in the cooking chamber 3 can be prevented from being heated by the second heating means 17 or the air in the heating chamber 16 heated by the second heating means 17.

  And with the start of the heating process performed after completion | finish of a preheating process, when the control means 25 supplies with electricity to the ventilation means 18, the 1st heating means 7, the water storage part heating means 10, and the pump 15, the ventilation means 18 becomes a cooking chamber. 3 is sucked from the suction port 20 and blown to the second heating means 17 of the heating chamber 16, and air heated in the heating chamber 16 is generated from the steam supply means 8 through the blowout port 19. Since it mixes with steam and blows to the food 2, the surface of the food 2 is convectively heated by coming into contact with high temperature and high density air. At the same time, the cooked food 2 is radiantly heated by the temperature rise of the first heating means 7.

  As described above, the heating cooker according to the present embodiment reduces the drying of the food 2 by introducing steam into the cooking chamber 3, and does not require a heating means such as a lower heater. 2 The space in the height direction in which the food item 2 is accommodated can be secured large without enlarging the space at the bottom. In addition, by optimizing the flow rate, flow rate, temperature, blowing angle, steam amount, etc. of the heated air according to the food 2, heating unevenness at the bottom of the food 2 can be almost eliminated while drying is suppressed. The surface of 2 can be cooked at a uniform temperature without being baked too much. Further, since there is no lower heater at the lower part of the food 2, oil dripping from the food 2 is not ignited or smoked, and odor does not adhere to the food 2 due to it. Furthermore, it is said that the steam concentration in the cooking chamber 3 and the oxygen concentration in the vicinity of the cooking product 2 are expected to be an effect of suppressing the oxidation of the cooking product 2 by introducing steam into the cooking product 2 preferentially. It can be made 2% or less, cooking performance can be improved and ignition can be suppressed. Therefore, it is possible to provide a cooking device that is excellent in cooking performance, safe and easy to use.

  Further, the steam supply means 8 has a water storage section 9 provided on the tray 4 on which the grill 6 is placed and a water storage section heating means 10 for heating and evaporating the water in the water storage section 9, so that a pump or the like is provided to the water storage section 9. Water can be supplied without forcing the user to perform complicated operations, and steam can be generated in the cooking chamber 3 to mix steam and convection air so that steam can be uniformly distributed to the food 2. In addition to being able to guide, the heating chamber 16 can be quickly filled with steam to realize a low oxygen concentration space from the beginning of the cooking process.

  That is, when a pump or the like is not used, the user only needs to put water into the saucer 4 and set it in the cooker body 1 as preparation for cooking. After cooking, the user removes the saucer 4 from the cooker body 1. It is only necessary to wash the tray 4 and does not impose new work. Further, the steam can be forcedly convected by mixing the steam with convection air having a predetermined flow velocity, and the steam can be guided to the cooked product 2 more efficiently. Furthermore, the forced convection of the steam allows the air in the cooking chamber 3 to be forcibly exhausted to the outside of the cooker body 1 more quickly. Moreover, the water storage part 9 can be kept clean by cleaning every time cooking is completed.

  Further, the steam generated from the steam supply means 8 is sent to the heating chamber 16 from the suction port 20 by the blowing means 18 and is heated by the second heating means 17, thereby further heating the generated steam. Thus, the superheated steam can be obtained, and cooking can be performed under the optimum conditions according to the food 2 by arbitrarily changing the temperature and density of the superheated steam.

  That is, when heat is given to the food 2 at once by condensation heat transfer, radiant heat transfer, and convection heat transfer by superheated steam, and the inside of the food 2 is restrained from being dried and the surface is colored to brown. The cooking performance can be improved by this heating method. This can realize a baking method close to charcoal grilling, which is said to be the most delicious in grilled food cooking. Charcoal grilling is a cooking method in which the charcoal is sufficiently heated in advance, and the cooked product 2 such as fish is placed on the grill net 6 and the surface components of the cooked product 2 are denatured in a short time to confine the deliciousness inside. Therefore, the phenomenon that the umami component flows out from the cooked product 2 can be suppressed, and the cooking performance of the cooked product 2 can be improved. Moreover, the temperature and density of superheated steam can be arbitrarily changed by arbitrarily setting the amount of steam generated and the temperature of the second heating means 17, and cooking can be performed under optimum conditions according to the food 2.

  The rotating shaft 18a of the blowing means 18 is arranged in parallel with the suction direction, and the second heating means 17 is arranged around the outer periphery of the blowing means 18 with the rotating shaft of the blowing means 18 as the center. A predetermined distance is provided between the second heating means 17 and a predetermined distance is also provided between the outer wall forming the heating chamber 16 and the second heating means 17, and the air is centrifuged in the suction direction. By forming the air flow radially toward the second heating means 17 at a substantially uniform flow rate, the intake air is efficiently heated by the second heating means 17 and the air heated to a high temperature is blown out. It can be led to the cooking chamber 3 from the mouth 19.

  That is, the intake air is guided in the centrifugal direction by the blowing means 18 at a substantially uniform flow rate, and is guided to the second heating means 17 disposed on the outer periphery of the blowing means 18 at a uniform flow rate. Heated to temperature. Therefore, the air can be efficiently heated with little heat loss.

  Further, the steam generated from the steam supply means 8 is supplied to the cooking chamber 3 after a predetermined time has elapsed in the process of cooking the food 2, so that the steam absorbs the radiant heat from the first heating means 7. Uneven heating of the food 2 can be reduced by mixing the heated air and steam from the outlet 19. Moreover, when the temperature of the surface part of the foodstuff 2 becomes 180 degreeC or more, the oil smoke which begins to generate | occur | produce from the foodstuff 2 is cooled with the vapor | steam with which the cooking chamber 3 was filled, and the amount of oil smoke is reduced by dew condensation. It becomes possible. At the same time, the radiant heat from the first heating means 7 or the heating by steam can effectively suppress the deterioration of the cooking performance due to the overheating or drying of the surface portion of the food 2. Therefore, the oil smoke discharged from the cooker main body 1 via the exhaust path 22 can be prevented from adhering to the wall surface of the kitchen and the like, and contamination can be prevented.

  The steam generated from the steam supply means 8 increases the amount of steam supplied to the cooking chamber 3 with the progress of the process of cooking the cooked product 2, thereby generating the radiant heat from the first heating means 7. The unevenness of heating of the cooked food 2 can be reduced by absorbing and mixing the heated air and steam from the outlet 19. Further, the temperature of the surface portion of the cooked food 2 exceeds 180 ° C., and the steam in the cooking chamber 3 increases according to the amount of oil smoke generated from the cooked food 2 and increasing as the temperature rises. Since the amount increases, the oil smoke can be condensed in the cooking chamber 3 by the steam, and the amount of oil smoke can be reduced more efficiently. Therefore, the oil smoke discharged from the cooker main body 1 via the exhaust path 22 can be prevented from adhering to the wall surface of the kitchen and the like, and contamination can be prevented.

  Moreover, the steam generated from the steam supply means 8 is supplied to the cooking chamber 3 from the start of the process of cooking the food 2, so that the steam having a temperature in the vicinity of 100 ° C. is cooked at a temperature of about 0 to 10 ° C. When it comes into contact with the object 2, it is cooled, becomes water, condenses on the food 2, and supplies the heat energy of the steam as condensation heat to the food 2, so that the food 2 is uniformly heated by the steam. . Therefore, while steam condenses on the food 2 and continues to give the heat of condensation to the food 2, since the steam can continue to heat the food 2 uniformly with the heat of condensation, the temperature of the surface portion of the food 2 A difference can be made smaller, a heating nonuniformity can be reduced more, and cooking performance can be improved. In addition, if the heating unevenness of a surface part can be made small, the heating unevenness inside the foodstuff 2 can also be made small and cooking performance can be improved.

  Further, by providing water supply means for supplying water to the steam supply means 8, it is possible to generate steam in the cooking chamber 3 without forcing the user to perform particularly complicated operations.

  That is, the user only puts water into the saucer 4 as preparation for cooking in place of, for example, putting it into a water storage tank provided in the cooker body 1, and only the work of flowing water from the water storage tank after cooking is completed. It doesn't force new work well.

(Embodiment 2)
4 and 5 show a cooking device according to Embodiment 2 of the present invention. Since the basic configuration of the cooking device is the same as that of Embodiment 1, the description thereof is omitted.

  The heating cooker in the present embodiment is different from the first embodiment in the configuration of the steam supply means 30, and is not provided behind the saucer 4 as in the first embodiment, and is separately provided outside the cooking chamber 3. The provided steam is put into the cooking chamber 3.

  That is, the steam supply means 30 is disposed on the outer wall of the cooking chamber 3 of the heating cooker 1. As shown in FIG. 5, the steam supply unit 30 includes a water storage unit 31, a water storage unit heating unit 32 that conducts and heats the water storage unit 31, and a water storage unit temperature detection unit 33 that detects the temperature of the water storage unit 31. Further, a water storage tank 34 shown in FIG. 4 and a pump 37 for supplying water from the water storage tank 34 to the water storage section 31 through the water supply pipe 35 and the water supply port 36 are provided. Further, a steam pipe 39 for guiding the steam generated by the steam supply means 30 into the cooking chamber 3 through the steam inlet 38 is provided.

  About the cooking-by-heating machine comprised as mentioned above, the operation | movement and effect | action in steam generation different from Embodiment 1 are demonstrated.

  In the heating step, the control means 25 energizes the first heating means 7, the water reservoir heating means 32, the pump 37 and the blower means 18. As the temperature of the first heating means 7 rises, the food 2 is radiantly heated. Further, energization of the water storage section heating means 32 is continued until the water in the water storage section 31 reaches 100 ° C. according to a signal from the water storage section temperature detection means 33. The steam supply means 30 can vary the amount of generated steam according to the amount of water supplied by the operation of the water storage section heating means 32 or the operation of the pump 37. When the water in the water storage unit 31 is in a boiling state, the steam generated from the water storage unit 31 passes through the steam pipe 39 and enters the cooking chamber 3 through the steam inlet 38.

  The introduced steam is sucked together with the air in the cooking chamber 3 by the blowing means 18 through the suction port 20 and blown to the second heating means 17 of the heating chamber 16, so that the air and steam are heated and the steam density is increased. It becomes high hot air. And this hot air is supplied with respect to the foodstuff 2 through the blower outlet 19. FIG. The intake air and steam are guided in the centrifugal direction at a substantially uniform flow rate by the blowing means 18 and are guided at a uniform flow rate to the second heating means 17 disposed on the outer periphery of the blowing means 18. Heated to a uniform temperature. Therefore, air and steam can be efficiently heated with little heat loss. Further, since the steam generated from the steam supply means 30 is forcibly sucked from the suction port 20, it is preferentially guided to the cooked food 2 before being diffused into the cooking chamber 3. Can be condensed and heated.

  Therefore, when the amount of heat is given to the cooked food 2 at once by condensation heat transfer, radiant heat transfer, and convective heat transfer by superheated steam, and the inside of the cooked food 2 is restrained from being dried and the surface is colored to brown. The cooking performance can be improved by this heating method. This can realize a baking method close to charcoal grilling, which is said to be the most delicious in grilled food cooking. Charcoal grilling is a cooking method in which the charcoal is sufficiently heated in advance, and the cooked product 2 such as fish is placed on the grill net 6 and the surface components of the cooked product 2 are denatured in a short time to confine the deliciousness inside. Therefore, the phenomenon that the umami component flows out from the cooked product 2 can be suppressed, and the cooking performance of the cooked product 2 can be improved. Moreover, the temperature and density of superheated steam can be arbitrarily changed by arbitrarily setting the amount of steam generated and the temperature of the second heating means 17, and cooking can be performed under optimum conditions according to the food 2.

  As described above, the heating cooker according to the present embodiment is provided with the steam supply means 30 outside the cooking chamber 3 and throws steam into the cooking chamber 3 from the outside, so that the conventional tray 4 and the like can be obtained. Since the steam supply means can be operated independently without changing, steam can be easily generated, and at the same time, the same effect as in the first embodiment can be obtained.

  As described above, the heating cooker according to the present invention reduces the drying of the cooked product, sufficiently secures a space for storing the cooked product, does not ignite / smoke with dripping oil, and does not have odors attached thereto. It can be used as a roaster, microwave oven, microwave oven, oven or griller because it can provide a safe and easy-to-use cooking device.

Sectional drawing of the heating cooker in Embodiment 1 of this invention Sectional view by the aa line of FIG. Sectional drawing by the bb line of FIG. Sectional drawing of the heating cooker in Embodiment 2 of this invention Sectional drawing of the steam supply means in the heating cooker

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooker main body 2 Cooked thing 3 Cooking chamber 4 Receptacle 7 1st heating means 8, 30 Steam supply means 9, 31 Water storage part 10, 32 Water storage part heating means 11, 33 Water storage part temperature detection means 16 Heating room 17 2nd Heating means 18 Air blowing means 19 Air outlet 20 Air inlet 21 Louver 24 Temperature detecting means 25 Control means 38 Steam inlet

Claims (9)

A cooking chamber having a first heating means for storing the grill to place the cooked food and the saucer on which the grill is placed, and heating the cooked food from above, steam supply means for supplying steam to the cooking chamber, and air A heating chamber having a second heating means and a blowing means for heating; and a control means for controlling the steam supply means and the first and second heating means and the blowing means. There is a blowout port that blows heated air into the cooking chamber through the suction port, and a suction port that sucks air and steam in the cooking chamber into the heating chamber, and the heated air and steam blown out from the blowout port mainly heats the bottom of the food. A cooking device that was designed to be used. The cooking device according to claim 1, wherein the steam supply means includes a water storage section provided on a tray on which the grill net is placed, and a water storage section heating means for heating and evaporating water in the water storage section. The cooking device according to claim 1, wherein the steam supply means is separately provided outside the cooking chamber, and steam is introduced into the cooking chamber from the outside. The steam cooker according to any one of claims 1 to 3, wherein the steam generated from the steam supply means is sent from the suction port to the heating chamber by the blowing means and heated by the second heating means. The rotation axis of the blowing means is arranged in parallel with the suction direction, and the second heating means is arranged around the outer periphery of the blowing means with the rotation axis of the blowing means as the center, and between the blowing means and the second heating means. A predetermined distance is provided between the outer wall forming the heating chamber and the second heating means, and air is directed radially toward the second heating means in the centrifugal direction with respect to the suction direction. The cooking device according to any one of claims 1 to 4, wherein the cooking device is formed so as to flow. The steam cooker according to any one of claims 1 to 5, wherein steam generated from the steam supply means is supplied to the cooking chamber after a predetermined time has elapsed in the step of cooking the food. The cooking device according to any one of claims 1 to 5, wherein the steam generated from the steam supply means increases the amount of steam supplied to the cooking chamber as the cooking process proceeds. The cooking device according to any one of claims 1 to 5, wherein the steam generated from the steam supply means is supplied to the cooking chamber from the start of the step of cooking the food. The cooking device according to claim 2 or 3, further comprising water supply means for supplying water to the steam supply means.

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