JP2009008293A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To heat and cook a heated object in a state that the air in a heating chamber is quickly discharged to the external in heating cooking, in a heating cooker performing heating cooking by supplying the steam generated from a steam generating means into the heating chamber. <P>SOLUTION: The steam generating means 61 is disposed outside of the heating chamber 2, an exhaust hole 20 communicated with a shell 10 is formed at a lower part of a wall surface of the heating chamber 2, the steam generating means 61 is disposed at an upper part of the exhaust hole 20, a hot air unit 6 vertically communicated with the wall surface of the heating chamber 2 is formed at a lower part with respect to the steam generating means 61 and an upper part with respect to the exhaust hole 20, the air in the heating chamber 2 is pushed out by the steam supplied from the steam generating means 61, and the air is discharged to the external from the exhaust hole 20 through at least two ventilation passages of a ventilation passage 91 for moving the air from an upper part to a lower part in the heating chamber 2 to be directed to the exhaust hole 20, and a ventilation passage 92 from the heating chamber 2 toward the exhaust hole 20 of the heating chamber 2 through a ventilation route. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a cooking device that performs cooking by supplying steam into a heating chamber.

  2. Description of the Related Art Conventionally, a microwave oven, which is this type of cooking device, is provided with steam generating means to increase the heating efficiency and perform cooking with good finish, and supply steam generated by the steam generating means into the heating chamber. Yes. The steam supplied to the heating chamber gives moisture to the food that is the object to be heated, and a large amount of heat is applied so that cooking can be performed while preventing the object to be heated from being oxidized. Generally, the steam generating means is provided in the lower part of the heating chamber or the outer part of the heating chamber.

  As these prior arts, there are those shown in Patent Documents 1 to 5, for example.

  In Patent Document 1, an evaporating dish that generates steam is arranged in the lower part of the heating chamber, a narrow space partitioned by a partition plate that also serves as a cooking dish is provided in the upper part of the heating chamber, and food is placed in the space. The steam is supplied from the evaporating dish to the food in the space by the steam conveying means.

  In Patent Document 2, a steam generator is disposed outside the heating chamber. The steam generated by the steam generator is transported and reheated through a steam supply passage, and is heated from the upper and side surfaces of the heating chamber. It is a structure that sprays on food by supplying it as water vapor.

  In Patent Document 3, a steam generator and a heater that heats steam generated by the steam generator are arranged on the outer side of the cooking container, and superheated steam heated by the heater is disposed from the side surface of the cooking container. The food is supplied to the food in the cooking container and heated and cooked, and an exhaust pipe is provided in the lower part of the heating chamber in order to efficiently discharge air and steam.

  As shown in Patent Document 4, steam is generated in an evaporating dish disposed in the lower part of the heating chamber, as in Patent Document 1 described above, and the steam generated from the steam dish is passed through a hole provided in a partition plate. It is a structure that moves to the space above the heating chamber, and has a structure that keeps the vapor concentration inside the heating chamber appropriately by providing air inlets for sucking outside air and exhaust holes for discharging steam on the left and right side walls of the heating chamber. .

  In Patent Document 5, superheated steam supply means is arranged at the top of the heating chamber, an exhaust hole is provided on the side surface of the heating chamber, and at the start of cooking, the heated steam supplied from the superheated steam supply means into the heating chamber is used. The air existing in the heating chamber is exhausted from the exhaust hole to the outside of the heating chamber, so that cooking characteristics of oxidation prevention or suppression by superheated steam can be exhibited.

JP 2004-294050 A JP 2007-32889 A JP-A-6-90677 JP 2005-226872 A JP 2006-138488 A

  The above-described conventional technology enables cooking by holding the ingredients of the food by discharging the air in the heating chamber and performing cooking while being filled with steam. However, it is difficult to smoothly discharge the air in the heating chamber, and for this reason, steam may not be easily distributed in the heating chamber.

  For example, in the prior art described in Patent Document 1, when the steam generated in the evaporating dish arranged in the lower part of the heating chamber is transported by the transport means and sprayed to the vicinity of the food, the generated steam may flow into the exhaust path. For this reason, it is difficult to discharge air to the outside, and therefore, steam cannot be efficiently injected into food. Further, since the distance from the evaporating dish to the food is long, the steam may condense in the middle of the transport path, and it is difficult to cause all the generated steam to act on the food. Further, since the steam generated in the lower part of the heating chamber is transported by the steam transporting means and sprayed to the vicinity of the food, the temperature of the steam may be lowered during the transporting process, and sufficient heat cannot be transmitted to the food. Furthermore, since the space in which the food is placed by partitioning the heating chamber with a partition plate is limited, the height of food that can be cooked is limited, and food with high height cannot be cooked. Further, since the steam stays not only in the space above the partition plate for supplying steam but also in the space below the partition plate, it is difficult to discharge the air above the partition plate to the outside.

  Further, in the prior art described in Patent Document 2, in the case of a structure in which steam is injected into the heating chamber from the upper surface and the side surface of the heating chamber, the steam and air are stirred in the heating chamber in order to inject steam from the upper surface and the side surface. Steam is difficult to convect indoors. In addition, when cooking is performed by placing a cooking dish of approximately the same size as the heating chamber in the heating chamber, it is difficult for air to be exhausted from the heating chamber space above the cooking dish. Is difficult to enter the heating chamber. Moreover, when cooking with a net | network etc. without using a cooking pan, since the air in a heating chamber is easy to be discharged | emitted, since the area of a ventilation path cannot be enlarged, the time concerning discharge | emission cannot be shortened. In addition, when a net or the like is used, cooking using microwaves cannot be performed. Furthermore, the structure for overheating the steam is complicated, and it is difficult to mount it on a small heating cooker.

  In the prior art described in Patent Document 3, when the exhaust pipe is installed on the bottom surface of the heating chamber, the cooking chamber is placed on the bottom surface of the heating chamber to cook food, and the air in the heating chamber is exhausted. It is difficult to discharge from the pipe to the outside, and it is difficult to efficiently fill the heating chamber with steam.

  Further, in the prior art described in Patent Document 4, in the case where an intake port for sucking outside air is provided on the side wall of the heating chamber, the outside air flows into the heating chamber through the intake port, so that the air in the heating chamber is not easily discharged. . Also, if the hole provided in the cooking plate that also serves as a partition plate is enlarged so that steam can easily pass through, the effective area of the cooking plate decreases, the amount of food that can be cooked decreases, large foods can not be cooked, etc. Due to poor usability, there is a problem that the hole provided in the cooking pan cannot be made sufficiently large.

  Furthermore, in the prior art described in Patent Document 5, when the exhaust hole is provided on the side surface of the heating chamber, the air below the exhaust hole is not discharged, so air may remain in the heating chamber. Further, since the steam supply port and the exhaust hole are provided on the side surface of the heating chamber, the air and the steam in the heating chamber are agitated, the steam is less likely to stay in the heating chamber, and the air is not easily discharged. Moreover, the structure for generating steam is complicated and large, and it is difficult to mount it on a small heating cooker. Furthermore, when cooking is performed with air remaining in the heating chamber, the nutritional component of the food may be lost. Moreover, since the path | route which supplies a vapor | steam is long, condensation and temperature fall arise in the middle of a path | route.

  An object of this invention is to provide the heating cooker which discharges | emits the air in a heating chamber rapidly.

  The present invention is made in order to solve the above-mentioned problems, and in the heating cooker according to claim 1, the main body, the heating chamber disposed inside the main body, and the lower wall surface of the heating chamber are disposed. An exhaust hole communicating with the outer shell of the main body, a steam generating means disposed outside the heating chamber, an upper vent hole for supplying the steam generated by the steam generating means to the heating chamber, and the upper vent A ventilation path that is disposed below the hole and above the exhaust hole and communicates with the wall surface of the heating chamber in the vertical direction, and extrudes the air in the heating chamber by the steam supplied from the steam generating means. Sometimes, the air is heated through two ventilation paths: a ventilation path that moves from the upper side to the lower side in the heating chamber toward the exhaust hole and a ventilation path that leads from the heating chamber to the exhaust hole through the ventilation path. Exhaust indoor air to the outside Than is.

  Further, in the heating cooker according to claim 2, the ventilation path is configured by a hot air unit including a fan and heating means, the fan is installed at a substantially upper and lower center inside the hot air unit, and a heater is disposed below the fan. A central ventilation hole is provided in the vicinity of the fan on the heating chamber wall surface communicating with the hot air unit, a lower ventilation hole is provided in the vicinity of the heater, and the heating chamber wall near the hot air unit is provided outside the main body below the lower ventilation hole. An exhaust hole that communicates with the shell, extrudes air in the heating chamber by steam supplied from the steam generating means when the fan is stopped, and moves the air from the upper side to the lower side in the heating chamber to the ventilation hole And from the heating chamber to the middle ventilation hole, through the hot air unit and discharged from the exhaust hole to the outside through the two ventilation paths of the ventilation path from the lower ventilation hole to the exhaust hole of the heating chamber. That.

  Furthermore, in the heating cooker according to claim 3, the ventilation path is configured by a hot air unit including a fan and heating means, the fan is installed at a substantially upper and lower center inside the hot air unit, and a heater is disposed below the fan. The steam generating means is disposed outside the hot air unit above the fan, a middle ventilation hole is provided in the vicinity of the fan on the wall surface of the heating chamber communicating with the hot air unit, and a lower ventilation hole is provided in the vicinity of the heater. An exhaust hole is disposed below the lower ventilation hole, and the air in the heating chamber is pushed out by the steam supplied from the steam generating means when the fan is stopped, and the air is moved downward from the upper side to the exhaust hole. Exhaust through at least two ventilation passages, a ventilation passage going into the middle ventilation hole from the heating chamber, a ventilation passage going from the lower ventilation hole to the exhaust hole of the heating chamber through the hot air unit It is intended to be discharged to the outside from.

  ADVANTAGE OF THE INVENTION According to this invention, the heating cooker which discharges | emits the air in a heating chamber rapidly can be provided.

  Hereinafter, an example of an electric microwave oven having high-frequency heating means in which the cooking device is composed of a magnetron or the like will be described. It should be noted that the following embodiments can also be applied to single-function heating cookers such as ovens and microwave ovens as long as they are provided with steam generating means.

  The cooking device of the first embodiment will be described with reference to FIGS.

  FIG. 1 is a perspective view of the heating cooker with the door opened. FIG. 2 is a side sectional view of the cooking device, and FIG. 3 is a front sectional view of the inside of the heating chamber of the cooking device as viewed from the front.

  The main body 1 of the heating cooker according to the present embodiment opens and closes the heating chamber 2, the hot air unit 6 installed on the back of the heating chamber 6, the machine chamber 7 for storing machine parts provided in the lower portion of the heating chamber 2, and the heating chamber 2. The heating chamber 2, the hot air unit 6, and the machine chamber 7 are covered with an outer shell 10.

  A table plate 3 is disposed on the bottom surface of the heating chamber 2, and an object to be heated 4 that is a food can be placed on the table plate 3 for cooking by heating. In this embodiment, the table plate 3 has a turntableless structure using a detachable ceramic plate, but the table plate 3 may be fixed to the bottom of the heating chamber 2. It may be a turntable type that has a circular and rotating structure.

  A door 5 is fixed to the front surface of the heating chamber 2 so as to be rotatable up and down, and the object to be heated 4 can be taken in and out of the heating chamber 2 by opening and closing the door 5. The door 5 is not limited to the one that pivots up and down, and may pivot to the left and right, as long as the heating chamber 2 can be sealed.

  A control means 70, a magnetron 71, a rotating antenna 72, and an antenna motor 73 are installed inside the machine room 7. The microwave generated by the magnetron 71 is driven from the rotating antenna 72 that rotates the antenna motor 73 to heat the heating chamber. By irradiating in 2, the to-be-cooked object 4 can be heated with a microwave.

  Further, a hot air heater 62, a fan 63, and a fan motor 64 are disposed inside the hot air unit 6, and the air heated by the hot air heater 62 is rotated by the fan motor 64 to generate hot air in the heating chamber 2. The to-be-cooked object 4 is convectively heated from the surroundings.

  An upper heater 74 is disposed in the upper part of the heating chamber 2, and the object to be cooked 4 is heated by radiant heat from the upper heater 74. The shelf 25 is arrange | positioned at the side surface of the heating chamber 2, and cooking can be performed by arrange | positioning a cooking dish on the shelf 25. FIG.

  Also, steam generating means 61 is disposed outside the heating chamber 2 and above the back of the hot air unit 6 so as to be in contact with the outside of the hot air unit 6. A tank 75, a pump 76, and a tube 77 that are detachable from the outside of the main body 1 are installed, and the water stored in the tank 75 is sent to the steam generating means 61 through the tube 77 by driving the pump 76. In the steam generation means 61, water is evaporated to generate steam, and the steam is supplied into the heating chamber 2 from the upper ventilation hole 21.

  In addition, an operation panel 51 is installed in front of the door 5, and the user can instruct the main body 1 with a cooking method by operating the operation panel 51. Although the operation panel 51 is shown in front of the door 5 in the present embodiment, the position of the operation panel 51 and the operation method are not limited in this embodiment.

  Here, an exhaust hole 20 is provided on the hot air unit 6 side below the side surface of the heating chamber 2, an exhaust duct 201 is disposed outside the exhaust hole 20, and an exhaust hole 202 is provided in the outer shell 10. . The exhaust hole 20 communicates with the exhaust hole 202 through the inside of the exhaust duct 201, and air discharged from the exhaust hole 20 is discharged from the exhaust hole 202 to the outside through the duct 201.

  A plurality of ventilation holes communicating with the upper and lower sides of the hot air unit 6 are provided in the inner surface of the heating chamber 2, and an upper ventilation hole 21 for supplying the above to the heating chamber 2 is provided in the vicinity of the steam generating means 61. The middle ventilation hole 22 is provided near the fan 63, and the lower ventilation hole 23 is provided near the hot air heater 62.

  When cooking using the heating cooker of the present embodiment having the above-described structure, the steam in the heating chamber 2 can be discharged by generating steam by the steam generating means 61 before cooking. . Hereinafter, a method for discharging air from the heating chamber 2 will be described with reference to FIGS. 1 to 3.

  First, water is put into the tank 75 and set in the main body 1, the door 5 is closed, the menu on the operation panel 51 is selected, and the start of cooking is instructed. The main body 1 that has received the cooking start instruction preheats the inside of the heating chamber 2 by driving the hot air heater 62, the upper heater 74, and the like. In order to prevent the condensation of steam, the preheating temperature may be any number of times, and it is sufficient if it is 100 ° C. or higher. However, in the case of cooking that is preferably cooked at a higher temperature, the temperature is automatically set to an appropriate temperature. Here, the air in the heating chamber 2 can be discharged without preheating, but preheating is performed in order to prevent the condensation of water vapor on the wall surface of the heating chamber 2 and to shorten the cooking time. Is desirable.

  After the preheating is completed, the door 5 is opened and the object to be heated 4 is placed on the table plate 3 in the heating chamber 2. The door 5 is closed and an instruction is issued again from the operation panel 51 to discharge the air in the heating chamber 2. Start. Here, it is also possible to automatically operate without receiving an instruction just by inserting the article to be heated 4 and closing the door 5.

  In discharging the air, first, the fan motor 64 and the fan 63 are stopped, and the steam generating means 61 is driven to heat. Thereafter, the pump 76 is driven to feed the water stored in the tank 75 to the steam generating means 61 through the tube 77. When water is supplied to the steam generating means 61, the water is heated inside the steam generating means 61 to generate water vapor. The water vapor generated by the steam generating means 61 is discharged from the upper ventilation hole 21 and is supplied into the heating chamber 2 from the upper ventilation hole 21 through the hot air unit 6 like a flow 80 of steam.

  Here, since the specific gravity of water vapor is lighter than that of air, the water vapor 8 supplied to the heating chamber 2 is naturally accumulated from above the heating chamber 2 and the air originally present in the heating chamber 2 is pushed downward. The pushed air enters the heating chamber ventilation path 91 that moves from the upper side to the lower side in the heating chamber 2 and the hot air unit 6 that is the ventilation path from the heating chamber 2 through the middle ventilation hole 22. And reaches the exhaust hole 20 through one of the heating chamber external ventilation paths 92 that pass downward from the lower ventilation hole 23, passes through the duct 201 from the exhaust hole 20, and passes through the exhaust hole 202 of the outer shell 10 to the outside. To be discharged.

  Through the above process, by supplying steam into the heating chamber 2, the air accumulated below is discharged to the outside through the exhaust hole 20, so that the heating chamber 2 is filled with water vapor after a predetermined time has elapsed. As a result, there is no air. After the air is not present, the heated object 4 in the heating chamber 2 is cooked using the magnetron 71, the upper heater 74, the hot air heater 62, the fan 63, and the fan motor 64, thereby heating the heated object 4 Can be heated in a state where it is not exposed to oxygen, and cooking in which the object to be heated 4 is prevented from being oxidized becomes possible.

  The above is description of the flow which discharges the air in the heating chamber 2 using the heating cooker by a present Example.

  Here, since the exhaust hole 20 is located below the lower ventilation hole 23, the air pushed out from the heating chamber 2 and the lower ventilation hole 23 is easily discharged, and the water vapor is difficult to escape, without using any energy. The water vapor in the heating chamber 2 can be maintained while being held.

  Further, even after the heating chamber 2 is filled with water vapor, by supplying water vapor from the vapor supply means 61, water vapor having a low temperature or a low concentration is sequentially discharged to the outside. High-temperature steam always stays, and it is easy to cause steam to act on the object to be heated 4.

  The steam supplied from the steam generating means 61 is saturated steam. However, since the steam generating means 61 is located outside the hot air unit 6, the hot air unit 6 is heated by superheating the steam with the hot air heater 62. It is possible to generate superheated steam inside, and by supplying this superheated steam to the heating chamber 2, it is possible to give a large amount of heat to the article 4 to be heated, and it is possible to widen the range of cooking as compared with the prior art. . However, in this embodiment, when air is discharged from the heating chamber 2, the steam supplied from the upper ventilation hole 21 to the heating chamber 2 may be either saturated steam or superheated steam.

  Further, since the steam generating means 61 is provided so as to be in contact with the outside of the hot air unit 6, the structure including the hot air unit 6 and the steam generating means 61 can be configured in a compact manner. It can also be installed in a cooking device.

  Further, since the volume of the side surface of the heating chamber 2 is not required, the width of the heating chamber 2 can be made larger than the width of the main body 1.

  Further, since the steam generated from the steam generating means 61 is supplied from the vicinity of the upper surface of the heating chamber 2 with the fan 63 stopped, the air and steam in the heating chamber 2 are not easily stirred, and steam with a low specific gravity is heated. Since it gradually stays from above the chamber 2, it is discharged from air with a high specific gravity without using a special device.

  Next, in the cooking device according to the present embodiment, an air discharging method when cooking using a cooking dish will be described with reference to FIGS. FIG. 4 is a perspective view when cooking is performed by placing a cooking dish in the heating cooker of the present embodiment, and FIG. 5 is a side cross-sectional view when cooking is performed by placing a cooking dish.

  The heating cooker according to the present embodiment includes a shelf 25 on the side wall surface of the heating chamber 2, a cooking dish 31 is placed on the shelf 25, and an object to be heated 4 is placed on the cooking dish 31 for cooking. To do. In the present embodiment, the table plate 3 placed on the bottom surface of the heating chamber 2 is also detachable and can be placed on the shelf 25 and used as a cooking dish.

  Moreover, generally the shelf 25 is provided with two or more steps up and down, and although the present Example shows the case where the cooking pan 31 is placed in the lowest step among the three steps of the shelf 25, cooking is performed. In order to quickly shut off the air around 4, it is highly effective when placed in the upper stage as much as possible. After the predetermined time has elapsed, the air in the heating chamber 2 is completely discharged, and the height of the shelf 25 is cooked. The same effect can be obtained when the dish 31 is placed.

  When the start of cooking is instructed, first, the heating chamber 2 is preheated using the hot air heater 62 and the upper heater 74. Here, when preheating is performed in a state where the cooking pan 31 is placed in the heating chamber 2, steam can be prevented from condensing into the cooking pan 31, so that air can be discharged from the heating chamber 2. More effective.

  After the preheating is completed, the object to be heated 4 is placed on the cooking pan 31, the door 5 is closed, and the start of cooking is instructed from the operation panel 51, the discharge of air from the heating chamber 2 is started. First, the steam generating means 61 is heated, and the pump 76 is driven to feed water from the tank 75 through the tube 77, thereby generating steam from the steam generating means 61. The steam generated from the steam generating means 61 passes through the hot air unit 6 and is supplied from the upper ventilation hole 21 into the heating chamber 2 as a steam flow 80. By supplying the water vapor above the heating chamber 2, the air in the heating chamber 2 is pushed downward and discharged from the exhaust hole 20 to the outside. After the air in the heating chamber 2 is discharged, cooking is performed using the hot air heater 62 and the upper heater 74.

  Here, since the cooking dish 31 exists in the heating chamber 2, the heating chamber ventilation path 91 becomes a gap between the heating chamber 2 and the cooking dish 31, and the heating chamber ventilation path 91 is narrower than the case where there is no cooking dish 31. Therefore, it becomes difficult for air to flow from the upper side to the lower side in the heating chamber. However, in the cooking device of the present embodiment, the hot air unit 6 that is the ventilation path, the middle ventilation hole 22 that is two ventilation holes that communicate with the upper and lower sides, and the lower ventilation hole 23 are disposed behind the heating chamber 2. Therefore, since the air in the heating chamber 2 flows smoothly from the top of the cooking dish 31 to the exhaust hole 20 through the ventilation passage 92 outside the heating chamber, the air is easily discharged to the outside.

  In addition, when the exhaust hole 20 is present under the cooking pan 31, the placement position of the heated object 4 is higher than when the heated object 4 is placed on the table plate 3 on the bottom surface of the heating chamber 2. Since it is above the exhaust hole 20, water vapor is likely to stay around the object to be heated 4, and the effect of preventing oxidation of the object to be heated 4 becomes high. By disposing the exhaust hole 20 below the lowermost part of the shelf 25, even when the cooking dish 31 is disposed at the lowermost stage or when the heated object 4 is placed on the table plate 3, Ambient air can be discharged.

  Further, by arranging the upper ventilation hole 21 for ejecting the steam from the steam generating means 61 above the uppermost part of the shelf 25, even when the cooking dish 31 is disposed at the uppermost stage, the heated object on the cooking dish 31 is heated. Steam can be ejected to the object 4, and the air around the object to be heated 4 is discharged from the upper side of the object to be heated 31 in a shorter time than the case where the cooking dish 31 is arranged in the lower stage. Heat cooking that prevents oxidation is possible.

  Therefore, the position of the upper ventilation hole 21 through which the steam from the steam generating means 61 is jetted is desirably above the heating chamber 2, and the position of the exhaust hole 20 is desirably below the heating chamber 2. Further, the steam generating means 61 is also positioned in the information of the heating chamber 2, whereby the distance from the steam generating means 61 to the upper ventilation hole 21 can be shortened, and the heat of the steam between the steam generating means 61 and the upper ventilation hole 21 can be reduced. Can propose a loss.

  Here, if the cooking pan 31 is made of a material such as ceramic that transmits microwaves, heating by the magnetron 71 is also possible, so that the cooking time can be further shortened and the cooking that holds the components of the object to be heated 4 is performed. Is possible. Moreover, if the cooking pan 31 is made of ceramic, the heat capacity of the cooking pan 31 is large, and the effect of maintaining the temperature and preventing the condensation of water vapor is high even when the object to be heated 4 is placed. Therefore, although the material of the cooking pan 31 is desirably ceramic, the effect of air discharge can be obtained with the cooking pan 31 of other materials, and the material of the cooking pan 31 is not particularly limited.

  According to the configuration of the present embodiment, a ventilation path communicating vertically with the heating chamber wall surface below the steam generation means and above the exhaust hole is provided, and the air in the heating chamber is pushed out by the steam supplied from the steam generation means, The air is moved from the upper side to the lower side of the heating chamber through the ventilation path toward the exhaust hole and the ventilation path from the heating chamber to the exhaust hole of the heating chamber through the ventilation path. Therefore, it is possible to provide a cooking device that quickly discharges the air in the heating chamber. Moreover, since the ventilation path is provided separately from the heating chamber, the air in the heating chamber can be discharged smoothly even when a cooking dish is placed in the heating chamber. In addition, since it is not necessary to make a hole in the cooking dish, the size of the cooking dish can be maintained, and many heated objects can be cooked at one time. Moreover, since the air of a heating chamber can be rapidly discharged | emitted from two ventilation paths, it is not necessary to partition a heating chamber with a partition plate, and a to-be-heated thing with a high height can also be cooked. Moreover, since the steam generating means is arranged outside the heating chamber and the ventilation path communicating with the upper and lower sides is provided on the heating chamber wall surface, it can be mounted on a small heating cooker. Further, since the steam generating means supplies the steam from above the heating chamber, the steam can be retained from above the heating chamber, and the air and steam in the heating chamber are not stirred, so that the air in the heating chamber is easily discharged. In addition, since the exhaust holes are located below the heating chamber and below the ventilation path, it is possible to discharge all the air in the heating chamber by retaining steam in the heating chamber, and cooking that prevents oxidation of the object to be heated is possible. Is possible.

  Moreover, since a ventilation path is comprised with a hot air unit, a hot air heating becomes possible, without enlarging a volume, and it can improve both the air discharge performance from a heating chamber, and a heating cooking performance. Moreover, since the volume required for installation of a hot air unit becomes smaller than providing a ventilation path and a hot air unit separately, heating cooking performance can be improved, maintaining the size of a heating cooker and the air discharge | emission in a heating chamber. Moreover, since a useless volume is not required, the flow passage area of the ventilation path can be increased and the resistance can be reduced, which is effective for exhausting air from the heating chamber. In addition, since the exhaust hole is located near the hot air unit below the ventilation path, when cooking with a cooking pan placed in the heating chamber, the air exhausted through the heating chamber goes around the cooking pan and heats it. The ventilation path toward the exhaust hole through the ventilation path is shorter than the ventilation path toward the exhaust hole from the front surface of the chamber, and the air in the heating chamber can be quickly discharged in a shorter time.

  The cooking device of the second embodiment will be described with reference to FIG.

  FIG. 6 is a side sectional view of the heating cooker body 1 according to the present embodiment. As in the first embodiment, a magnetron 71, a rotating antenna 72, and an antenna motor 73 are provided in the machine room 7, an upper heater 74 is provided above the heating chamber 2, and the object to be heated 4 is heated by microwaves and radiant heat. be able to. The machine room 7 includes a tank 75, a pump 76, and a tube 77, and water can be generated by sending water to the steam generation means 61.

  In the cooking device according to the present embodiment, the middle passage hole 22 and the lower ventilation hole 23 provided on the back surface of the heating chamber 2 form the ventilation path 9 that communicates vertically, and the steam of the steam generating means 61 is disposed above the heating chamber 2. And an exhaust hole 20 below the heating chamber 2. Therefore, the air in the heating chamber 2 can be discharged by supplying water vapor into the heating chamber 2.

  The procedure in the case of performing cooking by placing the article to be heated 4 on the cooking pan 31 in the heating chamber 2 will be described below.

  Water is put into the tank 75 and set in the main body 1, the cooking plate 31 is placed in the heating chamber 2, the door 5 is closed, and cooking is instructed. First, the upper heater 74 is driven to preheat the inside of the heating chamber 2. Here, preheating can prevent condensation of water vapor into the heating chamber 2 and facilitate air discharge. However, air can be discharged from the heating chamber 2 without preheating.

  After the preheating is completed, the door 5 is opened, the article 4 to be heated is placed on the cooking pan 31, the door 5 is closed, and cooking is started. After the steam generating means 61 is heated, the pump 76 is driven, the water in the tank 75 is sent to the steam generating means 61 through the tube 77, and the steam generating means 61 generates water vapor.

  The water vapor generated in the steam generating means 61 is supplied to the heating chamber 2 from the discharge port 61a of the steam generating means 61 like a steam flow 80. When water vapor is supplied to the heating chamber 2, the air in the heating chamber 2 passes through the heating chamber ventilation path 91 flowing from the upper side to the lower side in the heating chamber 2 and the ventilation path 9 from the middle ventilation hole 22, and lower ventilation. It is discharged from the exhaust hole 20 to the outside of the heating cooker body 1 through the two ventilation paths of the heating chamber outside ventilation path 92 following the hole 23. After the air in the heating chamber 2 is discharged, the object to be heated 4 is cooked by the magnetron 71 and the upper heater 74.

  Therefore, by using the heating cooker of the present embodiment, it is possible to provide a structure that can easily discharge the air in the heating chamber 2 and can be cooked while preventing the object to be heated 4 from being oxidized.

  Here, when there is a cooking dish 31 in the main body 1 of the heating cooker as in this embodiment, the heating chamber ventilation path 91 is very narrow, and therefore the ventilation path 9 is installed, so that the heating chamber The high effect that the discharge of the air in 2 becomes very easy is obtained.

  Further, since the steam is supplied from the vicinity of the upper surface of the heating chamber 2, the steam can be retained from above the heating chamber 2 without stirring the air and the steam in the heating chamber 2, and the heating chamber can be made faster than before. The air in 2 can be discharged.

  Here, it is possible to perform a wide range of cooking by using the saturated steam generated from the steam generating means 61 by the upper heater 74 as superheated steam, but the steam supplied to discharge air from the heating chamber 2 may be saturated steam. Superheated steam may be used, and the upper heater 74 may not be provided in the main body 1. However, when the heating means is the magnetron 71 alone, the cooking pan 31 needs to be made of ceramic that allows microwaves to pass therethrough.

  In addition, although the present Example demonstrated using the cooking plate 31 different from the table plate 3, the cooking plate 31 may use the table plate 3. FIG.

  Moreover, although the case where the cooking plate 31 was arrange | positioned in the heating chamber 2 was shown in the present Example, the same effect is acquired even when the cooking plate 31 is not arrange | positioned.

  Moreover, since the structure of the present embodiment does not require a large volume, it can be easily mounted without changing the size even with a small heating cooker.

  According to the configuration of the present embodiment, since the steam generating means is disposed outside the hot air unit, the steam from the steam generating means is supplied to the heating chamber while maintaining the temperature, and the air in the heating chamber is discharged. It's easy to do. Further, since the steam supplied from the steam generating means reaches the food through a short path, the temperature of the steam is hardly lowered, the condensation of the steam can be prevented, and the steam can effectively act on the food. Furthermore, it is possible to supply steam to superheated steam with a hot air unit and supply it to the heating chamber, improving the heating performance and air discharge performance without increasing the size of the machine room, and effectively increasing the volume in the heating cooker Can be used for Further, since the ventilation path, the steam generating means, and the hot air unit can be installed in an integrated manner, the present invention can be applied to a small heating cooker while maintaining the size of the heating chamber.

  A cooking device according to the third embodiment will be described with reference to FIGS.

  FIG. 7 is a side sectional view of the heating cooker according to the present embodiment, and FIG. 8 is a view of the heating cooker according to the present embodiment as viewed from the front. The machine room 7 includes a magnetron 71, a rotating antenna 72, and an antenna motor 73, an upper heater 74 is provided above the heating chamber 2, and a hot air unit comprising a hot air heater 62, a fan 63, and a fan motor 64 on the back of the heating chamber 2. 6, the object to be heated 4 can be heated by microwave, radiation heating and convection heating. The machine room 7 includes a tank 75, a pump 76, and a tube 77, and water can be generated by sending water to the steam generation means 61. Further, a middle ventilation hole 22 and a lower ventilation hole 23 communicating with the hot air unit 6 are provided on the back surface of the heating chamber 2.

  Also, an exhaust hole 20 is disposed on the hot air unit 6 side at the lower side of the heating chamber 2 and passes through the exhaust duct 201 from the exhaust hole 20 to the outside through the exhaust hole 202 disposed in the outer shell of the heating cooker body 1. Communicate.

  Here, the steam generating means 61 is arranged above the side surface of the heating chamber 2 separately from the hot air unit 6 and can supply steam to the heating chamber 2 from the steam discharge port 61a. The steam generating means 61 is arranged on the outer upper portion of the heating chamber 2 separately from the hot air unit 6 as in the first and second embodiments.

  In the present embodiment, unlike the first embodiment described above, superheated steam cannot be directly supplied into the heating chamber 2, and the saturated steam supplied into the heating chamber 2 is heated by the upper heater 74 or the hot air heater 62. Thus, superheated steam is generated in the heating chamber 2. For this reason, superheated steam cannot be directly supplied into the heating chamber 2 and sprayed directly onto the article 4 to be heated, and although the cooking width is narrow, the steam supplied to discharge air from the heating chamber 2 is of a different type. Regardless, either superheated steam or saturated steam may be used, and the effect will not change.

  Moreover, although the width | variety of the main body 1 becomes large by providing the steam generation means 61 above the side surface of the heating chamber 2, it is possible to make depth small without requiring a volume in the back | inner side of the heating chamber 2. FIG. .

  Hereinafter, a procedure for discharging the air in the heating chamber 2 using the heating cooker of the present embodiment will be described.

  Water is put into the tank 75 and set in the main body 1, the cooking plate 31 is placed in the heating chamber 2, the door 5 is closed, and cooking is instructed. First, the upper heater 74, the hot air heater 62, the fan 63, and the fan motor 64 are driven to preheat the inside of the heating chamber 2. Here, by preheating, condensation of water vapor into the heating chamber 2 can be prevented and air can be easily discharged. However, air can be discharged from the heating chamber 2 without preheating.

  After the preheating is completed, the door 5 is opened, the article 4 to be heated is placed on the cooking pan 31, the door 5 is closed, and cooking is started. The fan 63 and the fan motor 64 are stopped, the steam generating means 61 is heated, and then the pump 76 is driven to feed water in the tank 75 to the steam generating means 61 through the tube 77. generate.

  The water vapor generated in the steam generating means 61 is supplied to the heating chamber 2 from the discharge port 61a of the steam generating means 61 like a steam flow 80. When water vapor is supplied to the heating chamber 2, the air in the heating chamber 2 passes through the heating chamber ventilation path 91 flowing from the upper side to the lower side in the heating chamber 2 and the hot air unit 6 from the middle ventilation hole 22, and passes through the lower ventilation hole. 23 is discharged from the exhaust hole 20 to the outside of the heating cooker body 1 through the two ventilation paths of the heating chamber outside ventilation path 92 that follows. After the air in the heating chamber 2 is discharged, the object to be heated 4 is cooked by the magnetron 71, the upper heater 74, the hot air heater 62, the fan 63, and the fan motor 64.

  In this embodiment, in order to quickly exhaust the air in the heating chamber 2, the fan 63 and the fan motor 64 are stopped while the air from the heating chamber 2 is exhausted, and the air in the heating chamber 2 is exhausted. Then, the fan 63 and the fan motor 64 are driven. By not stirring the air in the heating chamber 2, the steam generated from the steam generating means 61 is likely to stay above the heating chamber 2, and the air is easily pushed downward, thereby promoting the discharge of the air in the heating chamber 2. .

The perspective sectional view of the cooking-by-heating machine of the first example. Side surface sectional drawing of the heating cooker of a 1st Example. Front sectional drawing of the heating cooker of a 1st Example. The perspective view at the time of arrange | positioning a cooking plate in a heating chamber in the cooking-by-heating machine of a 1st Example. Side surface sectional drawing at the time of arrange | positioning a cooking pan in a heating chamber in the cooking-by-heating machine of a 1st Example. Side surface sectional drawing of the heating cooker of 2nd Example. Side surface sectional drawing of the heating cooker of a 3rd Example. Front sectional drawing of the cooking-by-heating machine of a 3rd Example.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Main body 2 Heating chamber 3 Table plate 6 Hot air unit 9 Ventilation path 20 Exhaust hole 21 Upper ventilation hole 22 Middle ventilation hole 23 Lower ventilation hole 25 Shelf 31 Cooking dish 61 Steam generating means 62 Hot air heater 63 Fan 70 Control means 74 Upper heater 75 Tank 76 Pump 91 Heating room ventilation path 92 Heating room outside ventilation path 201 Exhaust duct

Claims (3)

The body,
A heating chamber disposed inside the body;
An exhaust hole arranged below the wall surface of the heating chamber and communicating with the outer shell of the main body;
Steam generating means disposed outside the heating chamber;
An upper ventilation hole for supplying the steam generated by the steam generating means to the heating chamber;
A ventilation path that is disposed below the upper ventilation hole and above the exhaust hole and communicates with the wall surface of the heating chamber in a vertical direction,
When the air in the heating chamber is pushed out and discharged by the steam supplied from the steam generating means, the air is moved from the upper side to the lower side in the heating chamber to the exhaust hole, and from the heating chamber A heating cooker characterized in that the air in the heating chamber is discharged to the outside through two ventilation paths of the ventilation path toward the exhaust hole through the ventilation path.   The ventilation path is constituted by a hot air unit comprising a fan and a heating means, the fan is installed at a substantially upper and lower center inside the hot air unit, a heater is disposed below the fan, and a heating chamber wall surface communicating with the hot air unit A central ventilation hole is provided in the vicinity of the fan, a lower ventilation hole is provided in the vicinity of the heater, and a heating chamber wall near the hot air unit is provided below the lower ventilation hole, and an exhaust hole communicating with the outer shell of the main body is provided. When the air is stopped, the air supplied from the steam generating means pushes out air in the heating chamber, moves the air from the upper side to the lower side in the heating chamber, and enters the ventilating passage from the heating chamber to the middle ventilation hole. 2. The cooking according to claim 1, wherein the heat cooking is performed through the hot air unit and discharged from the exhaust hole to the outside through two ventilation paths of a ventilation path from the lower ventilation hole to the exhaust hole of the heating chamber. .   The ventilation path is configured by a hot air unit including a fan and a heating unit, the fan is installed at a substantially upper and lower center inside the hot air unit, a heater is arranged below the fan, and the outside of the hot air unit above the fan. The steam generating means is arranged in the middle of the heating chamber wall communicating with the hot air unit in the vicinity of the fan, the middle ventilation hole is provided in the vicinity of the heater, the lower ventilation hole is provided in the vicinity of the heater, and the exhaust hole is arranged below the lower ventilation hole. When the fan stops, the air in the heating chamber is pushed out by the steam supplied from the steam generating means, and the air moves from the upper side to the lower side in the heating chamber to the exhaust hole, and from the heating chamber to the middle ventilation hole And is discharged to the outside through the hot air unit through the at least two ventilation paths of the ventilation path from the lower ventilation hole to the exhaust hole of the heating chamber. Heating cooker of claim 1, wherein.

Images