JP2009112557A5 - - Google Patents

Description

Cooking equipment

  The present invention relates to a cooking device such as a rice cooker that blows steam discharged during cooking to lower the steam concentration and discharge air-mixed steam.

Conventionally, this kind of cooking appliance is already well known (for example, refer patent document 1). Also known is one in which liquid such as Oneva or water that has flowed out of the pan into the air passage is moved to the dew receptacle through the groove as the lid body is opened and closed, and processed by the dew receptacle (for example, Patent Document 2). reference).
Japanese Patent No. 1823119 Japanese Patent Publication No. 6-75534

  However, in the conventional configuration referred to Patent Document 1, liquids such as Oneva and water that have flowed out into the air passage are not processed, and if they continue to accumulate even after cooking, germs grow and mold and odor are generated. There is a problem that becomes a source.

  Moreover, in the conventional structure of the above-mentioned patent document 2, liquids such as oneba and water are processed, but usually the amount of liquid such as oneba and water is not so large. In many cases, it cannot be completely moved to the dew tray through the groove, and it is difficult to always keep the air blowing path clean.

  This invention solves the said conventional subject, and it aims at providing the cooking appliance which has the exhaust-temperature low temperature function which processes liquids, such as Oneva and water, in a ventilation path, and always keeps a ventilation path clean. .

In order to solve the above-described conventional problems, the cooking device of the present invention moves a water storage part that stores liquids such as Oneba and water that have flowed out through the steam path to the air supply path, and a liquid that has accumulated more than a certain amount in the water storage part. The overflow path is to be connected to the hinge shaft side that allows the lid body of the water storage section to be opened and closed, and the other end is connected to the overflow reservoir section of the lower surface of the lid body. It is.

As a result, liquids such as Oneba and water that have flowed out into the air flow path are stored in the water storage part, and the water storage part is dried by the wind from the air blowing means , and too much liquid such as Oneva and water is stored in the water storage part. In this case, the excess amount passes through the overflow path and moves to the overflow reservoir, so that liquid such as Oneba and water is less likely to accumulate in the air supply path, and the exhaust air temperature is lowered to keep the air supply path clean. It can be set as the cooking appliance which has a function.

  The cooking appliance of the present invention can be a cooking appliance having an exhaust gas temperature reducing function that performs processing of liquids such as oneba and water in the blowing path and always keeps the blowing path clean.

1st invention is an apparatus main body which has a pot accommodating part inside, the pot accommodated in the said pot accommodating part, the pan heating means which heats the said pot, and the lid | cover main body which can open and close the opening part of the said apparatus main body When the blowing means that is disposed on the device body or said cover body, an intake passage which is respectively connected to the outside air communication with the air inlet at the other end to said blowing means at one end, the other end at one end thereof to said blowing means outside air comprising a blowing path coupled respectively to an exhaust port communicating with, and a steam path and the other end communicated to each of the inner bowl in the middle portion of the air flow path at one end and, above the air flow path through the vapor path A water storage section for storing the liquid that has flowed out, and an overflow path for moving the liquid stored in the water storage section over a certain amount; and an overflow storage section for storing the moved liquid; the overflow path has one end at the lid of the water storage section Hinge shaft that can be opened and closed It is the other end that connects to the overflow reservoir of the lid body lower surface. As a result, liquids such as Oneba and water that have flowed out into the air flow path are stored in the water storage part, and the water storage part is dried by the wind from the air blowing means , and too much liquid such as Oneva and water is stored in the water storage part. In this case, the excess amount passes through the overflow path and moves to the overflow reservoir, so that liquid such as Oneba and water is less likely to accumulate in the air supply path, and the exhaust air temperature is lowered to keep the air supply path clean. It can be set as the cooking appliance which has a function.

  In the second invention, in particular, in the first invention, since the air blowing path is inclined downward toward the exhaust port, there is too much liquid such as Oneva or water flowing out into the air blowing path in the water storage section. When gathered, it is discharged from the discharge port, so it has a function to lower the temperature of the exhaust to prevent liquid from collecting in areas where the air from the air blowing means around the air blowing means is difficult to reach and to keep the air blowing path clean. It can be a cooking appliance.

In the third invention, in particular, in the first or second invention, the overflow reservoir is detachable, so that liquid such as Oneva or water that has moved from the blowing path can be more easily processed. Therefore, it is easy to use, the overflow reservoir can be kept hygienic, and a cooking device having an exhaust gas temperature reducing function that keeps the air passage always clean can be obtained.

According to a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, the bottom surface of the air passage is an inclined surface that is inclined downward toward the water storage section, so that the air flows into the air passage. Liquid such as Oneva or water that has been collected easily gathers in the water storage section, and the water storage section is dried by the wind from the air blowing means. Thereby, it can be set as the cooking appliance which has the exhaust-gas-temperature-reducing function which always keeps a ventilation path | route clean.

According to a fifth aspect of the invention, in particular, in any one of the first to fourth aspects of the invention, the blower path has at least a part of the bottom surface lower than the bottom surface of the blower means, so that Since liquids such as water are unlikely to flow into the blowing means, it is possible to prevent the blowing means from adhering to the substrate of the blowing means and the like, and to provide a cooking device having a more reliable exhaust cooling function. Can do.

In the sixth invention, in any one of the first to fifth inventions, the connection between the steam path and the air blowing path is different from that of the air blowing means. Since liquids such as water and water are less likely to flow into the blower means, the blower means will not be damaged by adhering to the substrate of the blower means, and a cooking device having a more reliable exhaust temperature lowering function is obtained. be able to.

In a seventh aspect of the invention, in particular, in any one of the first to sixth aspects of the invention, the water storage section is detachable so that the user can easily clean the water storage section after cooking. Therefore, liquids such as Oneba and water are less likely to accumulate in the air blowing path, and the cooking device can have an exhaust gas temperature reducing function that keeps the air blowing path clean.

In an eighth aspect of the invention, in particular, in any one of the first to seventh aspects of the invention, the overflow path is connected to the bottom surface of the reservoir, so that most of the liquid stored in the reservoir moves to the overflow reservoir. Therefore, liquids such as Oneba and water are less likely to accumulate in the air blowing path, and a cooking device having an exhaust gas temperature reducing function that always keeps the air blowing path clean can be obtained.

The ninth aspect of the present invention is the end of rice cooking , particularly in any one of the first to eighth aspects of the invention, by making the liquid remaining in the water storage part easy to move to the overflow reservoir when the lid body is opened. Even if liquid remains in the water storage part later, the liquid remaining in the water storage part moves to the overflow reservoir when the lid body is opened. It can be set as the cooking appliance which has the exhaust-gas low temperature function which keeps a ventilation path | route clean.

  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 and 2 illustrate an electromagnetic induction heating rice cooker as a cooking device according to Embodiment 1 of the present invention.

  As shown in FIG. 1, the cooking device in the present embodiment includes a substantially bottomed tubular device body 1 having a pot storage portion 1 a therein, a pot 2 stored in the pot storage portion 1 a, and a device body 1. The lid body 3 that is attached to the device main body 1 so that the opening can be opened and closed, and the lid body 3 can be detachably attached to the inside of the lid body 3 (the side that covers the opening of the pan 2) to seal the opening of the pan 2 A substantially disc-shaped inner lid 4 and a pan heating means 5 for induction heating the pan 2 are provided.

  The pot storage portion 1a of the device main body 1 is formed in a bottomed cylindrical shape corresponding to the shape of the substantially annular upper frame 1b fitted to the inner periphery of the upper opening of the device main body 1 and the pan 2. The coil base 1c is integrally connected to the upper frame 1b at the opening side end.

  An inner bottom coil 5a and an outer bottom coil 5b constituting the pan heating means 5 are attached to the outer peripheral surface of the coil base 1c. The bottom inner coil 5a is disposed so as to face the periphery of the center of the bottom of the pan 2 via the coil base 1c, and the bottom outer coil 5b is disposed at the corner of the bottom of the pan 2 via the coil base 1c. It arrange | positions so that it may oppose.

  An opening is provided in the central portion of the bottom of the coil base 1 c, and a pan temperature sensor 6, which is an example of a pan temperature detecting device for measuring the temperature of the pan 2, is provided at the bottom of the pan 2. It arrange | positions so that contact | abutment is possible.

  In the apparatus main body 1, a control means 7 that performs a cooking operation by drivingly controlling each part and each means is installed. The control means 7 performs drive control of each part and each means in accordance with a user instruction performed using, for example, an operation panel (not shown) provided on the lid body 3.

  A hook 1 d that can be engaged with the hook 8 of the lid body 3 is provided on the upper part of the front wall of the device body 1 (upper left side in FIG. 1). A spring 1e is provided between the hook 1d and the upper frame 1b. The hook 1d is biased forward (left side in FIG. 1) by a spring 1e.

The lid body 3 includes an inner lid temperature sensor 9, which is an example of a lid temperature detecting device, an inner lid heating means 10, a hinge shaft A, a blower means 11 such as a fan, a blower intake side 11a, and outside air. An intake port 12 for communication, an exhaust port 13 for leading the air blown from the blower means 11 to the outside of the lid body 3, a blower path 14 for connecting the blower means exhaust side 11b and the exhaust port 13, and the pan 2 and the blower path 14 is provided with a steam path 15 that communicates with 14 and an intake path 16 that communicates between the air intake side 11a and the inlet 12. Note that it is preferable that the blower unit 11 be disposed at a position close to the hinge axis A because the lid body 3 can be opened and closed smoothly. However, the present invention is not limited to this, and it may be disposed in front of the lid body 3 far from the hinge axis A. .

  An inner lid heating coil, which is an example of the inner lid heating means 10, is installed in the lid body 3 and is configured to inductively heat the inner lid 4 under the control of the control means 7. The hinge axis A is an opening / closing axis of the lid body 3, and both ends of the hinge axis A are fixed to the upper frame 1b of the device body 1 so as to be rotatable. The lid body 3 is urged to rotate in the opening direction by a rotation spring (not shown) provided in the vicinity of the hinge shaft A.

  The air blowing means 11 is arranged in such a direction that the air is blown forward and obliquely upward of the device main body 1 at a location near the hinge axis A at the rear of the lid main body 3. The air inlet 12 is composed of a plurality of slit-like holes on the back surface of the lid body 3. FIG. 2 shows an example in which the back surface of the lid body 3 is inclined and the air inlet 12 is configured on the inclined surface. The exhaust port 13 is formed by a plurality of slit-like holes on the lid inclined top surface of the lid body 3. The blower path 14 connects the blower exhaust side 11b and the exhaust port 13 in a substantially straight line, and the cross-sectional area is substantially uniform.

  One end of the steam path 15 is connected to the steam port 4a of the inner lid 4 so that excess steam in the pan 2 can be discharged to the blowing path 14, and the other end is connected to the exhaust port 13 of the blowing path 14 and the blowing means. A part of the lower part between the exhaust side 11b is connected in communication. The steam path 15 is connected to the air blowing path 14 in a direction shifted by 10 to 20 degrees from the vertical direction. The outflow direction of the steam from the steam path 15 is configured to be substantially perpendicular to the flow direction of the wind from the blowing means 11 in the blowing path 14. The section directly above the steam hole 4a of the steam path 15 has a large cross-sectional area (for example, 30 cm2), and the section from the section directly above the steam hole 4a to the blower path 14 has basically a smaller cross-sectional area (for example, 1 cm2). There is also a large part.

  The ventilation path 14 and the intake path 16 are configured such that the inside of the path and the inside of the lid main body 3 are completely shielded and isolated. If the steam passes through the steam path 15, liquid such as oneba or water flows from the pot 2. Even if it passes through the inside of each path, it flows out of the lid body 3 and does not enter the lid body 3. Further, the air passage 14 and the intake passage 16 are connected in communication with each other so that the air blowing means 11 is accommodated inside, and the liquid existing in the air passage 14 or the air intake passage 16 is inside the air passage 14 and the air intake passage 16. Although it can move and can also contact the air blowing means 11, it cannot move to the inside of the lid body 3, and if it flows out of other than the intake passage 16 and the air passage 14, it can be moved from the intake port 12 or the exhaust port 13. The liquid is discharged to the outside or discharged to the vapor path 15.

  Between the connection part of the ventilation path 14 with the steam path 15 and the blowing means 11, a water storage part for storing liquid such as Oneva and water (and liquid condensed in the ventilation path 14) flowing out through the steam path 15. 17 is provided. The water storage part 17 is provided adjacent to the connection part with the steam path 15 so that the liquid flowing out from the pan 2 through the steam path 15 can be easily stored, and a volume capable of storing a fixed amount (about 20 ml) of liquid. have. Further, the water storage part 17 is also in the vicinity of the air blowing means 11, and the wind blown from the air blowing means 11 is easy to come into contact with the liquid stored in the water storage part 17.

  A part of the inner lid 4 is made of a metal such as stainless steel capable of induction heating, and in order to discharge the steam to the outside of the pan 2, a steam port 4 a (for example, 0.5 cm 2) composed of a plurality of holes is provided. Provided. A substantially annular inner lid packing 18 that is in close contact with the pan 2 when the lid main body 3 is in a closed state is attached to the surface of the outer peripheral portion of the inner lid 4 on the pan 2 side. The inner lid packing 18 is made of an elastic body such as rubber.

  A groove 19 is provided in the vicinity of the hinge axis A on the upper surface of the device body 1. When the outside air temperature is very low, when the lid body 3 is opened after cooking is finished, water droplets attached to the pan 2 side of the inner lid 4 may fall. It is provided in the range.

  On the outer surface of the lid main body 3, there are mounted display means 20 for displaying various information such as a rice cooking menu and time, and operation buttons 21 for starting, canceling, or making reservations for rice cooking. By operating the operation button 21, the cooking program incorporated in the control means 7 incorporated in the apparatus body 1 is executed, and the pan heating means 5 and the inner lid heating means 10 are operated and stopped in accordance with the progress of the cooking program. In addition, the operation and stop of the blower unit 11 are controlled by the control unit 7 in conjunction with the cooking process.

  The device body 1 is provided with a handle 22 for transportation. The handle 22 is pivotally supported at a substantially front-rear center of the upper side of the device main body 1, and the rotation direction of the handle 22 is substantially the same as the rotation direction of the lid main body 3. At the time of transportation, the handle 22 is rotated so that the handle 22 is lifted so that the handle 22 is positioned almost immediately above the shaft fulcrum of the handle 22, and the user can carry the device body 1 with the handle 22 alone. . When not transported, the handle 22 is supported in a substantially horizontal direction by the hinge cover 23 on the floor on which the device main body 1 is placed so as not to obstruct the opening and closing of the lid main body 3. The hinge cover 23 is attached to the rear part of the device main body 1 and hides the hinge shaft A serving as a pivot point of the lid main body 3 from the outside of the device main body 1 so that water droplets and foreign matters do not adhere to the hinge shaft A. Also, it plays a role of supporting the handle 22 so as not to rotate further downward.

  About the cooking appliance comprised as mentioned above, the operation | movement in the case of rice cooking as cooking is demonstrated below.

  First, a predetermined rice and water are set in the pan 2, a cooking menu is selected with the operation button 21, and a cooking start button is pressed to start the rice cooking process. The rice cooking process is a dipping process in which the water is kept at a constant temperature and the rice absorbs water, the pot 2 is heated at once by the pot heating means 5, the cooking process in which the water in the pot 2 is brought into a boiling state, It consists of a steaming process that suppresses heating while water is almost gone. During these processes, rice is gelatinized and cooked. The control means 7 optimally controls the pot heating means 5 according to the temperature of the pot 2 by the pot temperature sensor 6, and cooks rice according to a predetermined rice cooking program. There are several courses in the rice cooking program depending on the type of rice. When this steaming process ends, cooking rice ends, and the process automatically shifts to a heat retaining process, so that the temperature of the cooked rice does not decrease, and the user can always obtain warm rice.

  The detail of the operation | movement by rice cooking program execution is demonstrated below.

  When rice cooking is started, the soaking process is first started. The control means 7 heats the pot 2 with the pot heating means 5, detects the temperature of the water in the pot 2 with the pot temperature sensor 6, and adjusts it to a temperature at which rice gelatinization does not start (less than about 60 ° C.). Promote rice water absorption.

In the cooking process, water and heat are added to the rice to cause gelatinization. The control means 7 operates the pot heating means 5 to rapidly heat the pot 2 to bring the water in the pot 2 to a boiling state. At this time, boiling continuously occurs and a large amount of steam is generated. When the generated steam fills the pan 2, excess steam enters the blower path 14 via the steam path 15. The control means 7 detects that the water in the pot 2 has boiled by the pot temperature sensor 6 and operates the air blowing means 11. The air blowing means 11 sucks outside air from the air inlet 12, blows air in the direction of arrow B in FIG. 1, and discharges room temperature air to the air blowing path 14. The steam guided from the steam path 15 to the blower path 14 is mixed with air at room temperature, and this mixed gas of air and steam is discharged out of the lid body 3 from the exhaust port 13. By mixing with air,
Since the vapor | steam density | concentration can be reduced, the temperature of the exhaust gas mixture falls. Since the steam path 15 is connected to the bottom surface of the blowing path 14, the steam discharged from the steam path 15 moves lighter and naturally upward than air, and easily mixes with air uniformly in the blowing path 14. It has become.

  During the cooking process, it is necessary for the control means 7 to adjust the heating power in accordance with the total number in order to set the rising speed of the water temperature to the optimum speed for cooking delicious rice. Moreover, in order to ensure rice cooking performance even after boiling, it is necessary to keep the rice at a high temperature for a certain period of time, and it is necessary to adjust the thermal power for that purpose. Therefore, in most cases, the pot heating means 5 adjusts the heating power by intermittently heating the pot 2. Therefore, steam is continuously generated in the pan 2 while the pan heating means 5 is operating, but steam generation in the pan 2 is stopped when the pan heating means 5 is not operating. When steam is generated in the pot 2, there is no place for the air in the pot 2 to move except for the steam path 15, so that when the pot 2 is filled with steam, the steam pressure increases, Then, the steam moves to the blowing path 14. Even if the air blowing means 11 is operating at this time, it is very difficult for the wind generated by the air blowing means 11 to be blocked by the steam coming out of the steam path 15 and enter the steam path 15.

  In addition, in the cooking process, components such as starch in the rice may be dissolved in water, and a high-viscosity Oneba that has become a film may flow out of the pan 2 together with steam. Oneva moves out of the pan 2 as being pushed by steam, but Oneba bursts when it is exposed to a gas having a temperature sufficiently lower than that of steam. The wind of the blowing means 11 intermittently enters the steam path 15 in accordance with the operation of the pan heating means 5, and cools the ambient temperature in the steam path 15 and the path wall surface of the steam path 15. Therefore, even if some Oneva enters, it is cooled and blown by the wind from the blowing means 11 in the vicinity of the blowing path 14, and there is an effect that it is difficult for Oneva to flow into the blowing path 14.

  Further, the steam with Oneba passes through the steam hole 4a having a small cross-sectional area (for example, 0.5 cm 2) at a high flow velocity, and then suddenly immediately above the steam hole 4 a of the steam path 15 having the large cross-sectional area (for example, 30 cm 2). When the flow velocity is further reduced and the flow velocity is increased again in the steam passage 15 having a small cross-sectional area (for example, 1 cm 2), the flow rate changes, and Oneva is likely to burst.

  However, when rice is cooked in the rice cake course with a large amount of water in the pan 2, or when the user accidentally supplies the pan 2 with a larger amount of water than the predetermined amount of water, the liquid containing oneba There is a possibility that the air may flow out to the air passage 14. Even in such a case, since the water storage part 17 is provided, the liquid is first stored in the water storage part 17, and moisture is evaporated into the atmosphere by the air blown from the air blowing means 11. For this reason, it is difficult for the liquid containing Oneva to accumulate in a place where the wind is difficult to pass, such as a gap between the blowing unit 11 and the blowing path 14. In particular, when the pot heating means 5 is stopped, the momentum of vapor entering the air blowing path 14 is reduced, so that the liquid stored in the water storage section 17 is likely to evaporate.

  Further, the steam that has moved from the inside of the pan 2 to the steam path 15 and the blower path 14 is cooled by the wall surface when the temperature of the wall surfaces of the steam path 15 and the blower path 14 is lower than the temperature of the steam. Arise. This also reduces the concentration of the steam discharged out of the lid body 3.

In the steaming process, almost no water remains in the pan 2, and while the excess water adhering to the rice is evaporated, the inside of the pan 2 is maintained at a high temperature (about 100 ° C) for gelatinization. Further progress. At this time, the control means 7 operates the inner lid heating means 10 while detecting the temperature of the upper space of the pan 2 with the inner lid temperature sensor 9, and continues to give heat to the rice, and the progress of gelatinization is continued. Promote. Even in the steaming process, the steam is discharged from the pan 2, but the amount is smaller than that in the cooking process. For this reason, the wind from the air blowing means 11 is more likely to enter the steam path 15, and the water storage section 17 is further increased.
The drying of the liquid becomes easier. As a result, in many cases, the liquid in the water storage part 17 evaporates, and rice cooking is completed in a state where the water storage part 17 is dry.

  With the above configuration, the cooking appliance of the present embodiment is provided with the water storage part 17 that stores the liquid that has flowed out through the steam path 15 in the air supply path 14, so that the liquid that has flowed into the air supply path 14 is stored in the water storage part 17. Since the water storage part 17 is dried by the wind from the ventilation means 11, it can be set as the cooking appliance which has the exhaust-gas low-temperature function which always maintains the ventilation path | route 14 clean.

  In addition, as shown in FIG. 1, by changing the cross-sectional area of the steam path outlet 15b, it is possible to control the momentum of discharge of the steam to the blower path 14, and when the cross-sectional area of the steam path outlet 15b is reduced, the steam Is expelled vigorously and more easily reaches the opposite side of the steam path outlet 15b of the blower path 14, while increasing the cross-sectional area of the steam path outlet 15b reduces the steam momentum, and the steam path outlet of the blower path 14 is further increased. It becomes difficult to reach to the opposite side to 15b. Accordingly, it is possible to optimally control the degree of mixing of steam and air by changing the cross-sectional area of the steam path outlet 15b in accordance with the cross-sectional area of the blower path 14.

  It is to be noted that the air blowing means 11 can be operated with two stages of air volume, and in the case of rice cooking, the air volume of the air blowing means 11 is lowered in the steaming process as compared with the cooking process, and the wind from the air blowing means 11 enters the steam path 15 If this is reduced, the effect of reducing the intrusion of cold air into the pan 2 may be obtained.

  It should be noted that if at least a part of the steam path 15 is detachably provided, the steam path 15, which is an easy passage for oneba or the like, may be easily maintained, and the steam path 15 may be attached or detached. Even if it is not possible, it may be configured such that a lid is provided so that the easily soiled portion can be cleaned by opening the lid.

  In addition, if the ventilation means 11 operate | moves at the time of discharge | evaporation of steam and can reduce the density | concentration of steam, it will not depend on the detection temperature of the pan temperature sensor 6, and in the case of rice cooking, it enters into a cooking process and operate | moves at fixed temperature. The operation may be started or operated by a temperature detected by another sensor such as the inner lid temperature sensor 9.

  In addition, when at least a part of the air passage 14 is provided so as to be detachable, even when liquid enters the air passage 14 during abnormal use, such as when cooking with a larger amount of water than usual, it is easy to clean. Alternatively, even if the air passage 14 cannot be attached or detached, a configuration may be adopted in which a lid is provided and the easily soiled portion can be cleaned by opening the lid.

  The steam path 15 is connected to the bottom surface of the air supply path 14, but the same effect can be expected near the bottom surface of the side surface of the air supply path 14, and the rib is connected to other parts of the air supply path 14. Even so, it suffices if steam and air can be mixed substantially uniformly.

  In addition, the inlet 12 should just be provided so that a pressure loss may become small so that the performance of the ventilation means 11 can fully exhibit according to the kind of the ventilation means 11, and a position and a shape may differ. In addition, the ventilation path 14 and the intake path 16 may be comprised with the same components.

  Although the air blowing means 11 is arranged at the rear part of the lid main body 3, it may be arranged at the front part of the lid main body 3, or may be arranged inside the device main body 1 so that the air flow path 14 is arranged in the device main body 1 and the lid main body. 3 may be provided. In that case, the air inlet 12 is provided in the device main body 1, but since the handle 22 or the hinge cover 23 is provided, the same effect can be obtained if it is arranged so as not to reduce the amount of air sucked in contact with the wall. can get.

  In addition, although the ventilation path 14 is a linear shape, other shapes, such as bending, may be sufficient.

  Moreover, although the rice cooker was illustrated as cooking equipment in this Embodiment, it is not restricted to this, If it is a cooking device which blows on the vapor | steam discharged | emitted during cooking and lowers | emits a vapor | steam density | concentration and is discharged | emitted It can be applied to both.

(Embodiment 2)
3 and 4 illustrate an electromagnetic induction heating rice cooker as a cooking device in Embodiment 2 of the present invention. About the same structure as Embodiment 1, the same code | symbol is attached | subjected and detailed description is abbreviate | omitted.

  As shown in FIG. 3, in the cooking appliance according to the present embodiment, the air blowing means 11 is disposed on the left rear side (upper left direction in the figure) of the lid body 3, and the air inlet 12 is formed in the side wall portion of the lid body 3 in the vicinity thereof. Is provided. The exhaust port 13 is provided on the right rear side of the lid body 3 in the direction opposite to the air blowing means 11, and the air blowing path 14 is structured to connect the air blowing means 11 and the air exhaust port 13 almost linearly. A water storage part 17 is provided on the bottom surface of the air blowing path 14 on the exhaust port 13 side from the connection part with the steam path 15, and the volume of the liquid in which the water storage part 17 is stored is about 10 ml.

  In FIG. 4, the floor surface portion of the air flow path 14 between the water storage unit 17 and the exhaust port 13 is an inclined surface 14 a that is inclined downward toward the exhaust port 13, and the liquid accumulated in the water storage unit 17 overflows. As shown by the arrow C in the figure, it flows to the exhaust port 13 and flows out of the lid body 3 from the exhaust port 13.

  About the cooking appliance comprised as mentioned above, the operation | movement in the case of rice cooking as cooking is demonstrated below.

  Since the basic operation is the same as that of the first embodiment, a description thereof will be omitted. When rice is cooked in the rice cake course with a large amount of water in the pan 2, or when the user accidentally supplies the pan 2 with a larger amount of water than the predetermined amount of water, the liquid containing the Oneba is the ventilation path. 14 may flow out. Even in such a case, since the water storage part 17 is provided, the liquid first accumulates in the water storage part 17, and the liquid evaporates into the atmosphere by the air blowing from the air blowing means 11. For this reason, it is difficult for the liquid containing Oneva to accumulate in a place where the wind is difficult to pass, such as a gap between the blowing unit 11 and the blowing path 14. Further, when a large amount of liquid overflowing from the water storage section 17 flows out of the vapor path 15, the liquid that cannot be stored in the water storage section 17 travels through the inclined surface 14a as shown by the arrow C in the figure and is discharged from the exhaust port 13. It is discharged out of the lid body 3.

  With the above configuration, the cooking appliance of the present embodiment is provided with the water storage part 17 and the air passage 14 is formed as an inclined surface 14a inclined downward toward the exhaust port 13 so that about 10 ml or more of liquid can be stored in the water storage part. Since the air does not collect in the air 17, the air in the water storage unit 17 can be dried more quickly by blowing air from the air blowing means 11. Therefore, the liquid overflowing from the water storage part 17 is also discharged out of the lid body 3 without entering the gap between the air blowing means 11 and the air blowing path 14, so that the air blowing path 14 can be further maintained in a sanitary excellent state. It can be set as the cooking appliance which has the exhaust-gas-temperature-reducing function which always keeps the ventilation path 14 clean.

  In addition, if the liquid of the water storage part 17 can be dried quickly, in the case of rice cooking, if discharge | release of the vapor | steam from the inside of a pan stops even in the middle of a steaming process, since the ventilation means 11 can be stopped immediately, energy saving property It will be excellent.

In the present embodiment, the water reservoir 17 is provided between the steam path 15 outlet and the exhaust port 13, but may be provided between the steam path 15 and the air blowing means 11, but in that case Inclined surface 14
It is necessary to provide a in a range including at least a part of the water reservoir 17.

  In addition, when the whole from the air blowing means 11 to the exhaust port 13 is inclined downward toward the exhaust port 13 without changing the arrangement of the water storage unit 17, splashes or the like flying between the air blowing unit 11 and the air blowing path 14 Furthermore, compared with the case where the floor surface of the ventilation path 14 is flat, it becomes easier to move to the exhaust port 13 and the water storage part 17, and it can be made more hygienic.

  In the case where the air blowing means 11 is unevenly distributed, it may be left or right, but the lid body 3 may be smoothly opened and closed closer to the center of the device body 1.

  In addition, if the steam path inlet 15c is not arranged directly under the air flow path 14, the height of the lid body 3 can be suppressed, and a compact cooking appliance can be obtained.

(Embodiment 3)
FIG. 5 illustrates an electromagnetic induction heating rice cooker as a cooking device in Embodiment 3 of the present invention. About the same structure as Embodiment 1, 2, the same code | symbol is attached | subjected and detailed description is abbreviate | omitted.

  As shown in the figure, the cooking appliance in the present embodiment is provided with an overflow channel 24 that connects the bottom surface of the air flow channel 14 and the bottom surface of the lid body 3 (lower side in the drawing) in the second embodiment. is there. The end of the overflow channel 24 on the lower surface side of the lid main body 3 faces the groove 19, and the liquid dropped through the overflow channel 24 is configured to accumulate in the groove 19. The groove 19 also serves as an overflow reservoir. The end of the overflow path 24 on the side of the air flow path 14 is connected with a part having a low step so that the liquid overflowing from the water storage section 17 preferentially flows into the overflow path 24.

  About the cooking appliance comprised as mentioned above, the operation | movement in the case of rice cooking as cooking is demonstrated below.

  Since the basic operation is the same as that of the first embodiment, a description thereof will be omitted. When rice is cooked in the rice cake course with a large amount of water in the pan 2, or when the user accidentally supplies the pan 2 with a larger amount of water than the predetermined amount of water, the liquid containing the Oneba is the ventilation path. 14 may flow out. The liquid that has flowed out into the air supply path 14 is accumulated in the water storage section 17. However, when the liquid volume is larger than the capacity of the water storage section 17, the liquid overflows from the water storage section 17 and the overflowed liquid passes through the water overflow path 24 to form the groove 19. Thus, the amount of liquid corresponding to the capacity of the water storage unit 17 remains in the water storage unit 17. Of course, when the rice is cooked with the normal amount of liquid, the liquid hardly flows into the air blowing path 14, so that the liquid is only stored in the water storage portion 17 and does not move into the groove 19.

  With the above configuration, the cooking device of the present embodiment includes the overflow path 24 that moves the liquid accumulated in the water storage section 17 over a certain amount and the overflow reservoir section (groove 19) that stores the moved liquid. The liquid that has flowed into the passage 14 is stored in the water reservoir 17. Although the water storage part 17 is dried by the wind by the air blowing means 11, when an excessive amount of liquid has accumulated in the water storage part 17, the excess amount passes through the overflow path 24 and moves to the overflow storage part. It becomes difficult for the liquid to accumulate in the air passage 14, and it can be a cooking appliance having an exhaust gas temperature reducing function that keeps the air passage 14 clean at all times. That is, by providing the overflow path 24 and the overflow reservoir, even when a large amount of water is cooked than usual, even if a large amount of water flows out to the blowing path 14, the liquid containing the Oneba or the like flows. To prevent the entire air passage 14 from becoming dirty and moving the liquid to the overflow reservoir (groove 19) that is easy for the user to maintain, minimizing the place where the liquid is contaminated, In addition, it can easily clean liquids that contain oneva that is the source of mold growth and odor.

  In addition, when the water storage part 17 cooks with the predetermined | prescribed liquid quantity, it dries by ventilation of the ventilation means 11, and sets the water storage amount so that a liquid may not remain in the water storage part 17 during cooking, and a water storage part No. 17 is naturally dried by the air blowing means 11 and the liquid containing the Oneba does not move to the overflow reservoir (groove 19). Therefore, it is not necessary to clean the overflow reservoir every time, and the care can be further improved. So good.

  Moreover, if the overflow path 24 is configured by a straight path, it is easy to care for. In addition, if the overflow path 24 has a diameter of about 5 mm or more, the wall surface in the overflow path 24 can be cleaned, and liquid containing Oneva or the like may remain and block the hole in the overflow path. .

(Embodiment 4)
FIG. 6 illustrates an electromagnetic induction heating type rice cooker as a cooking device in Embodiment 4 of the present invention. About the same structure as Embodiment 1-3, the same code | symbol is attached | subjected and detailed description is abbreviate | omitted.

  As shown in the figure, in the cooking appliance according to the present embodiment, one end of the overflow path 24 is connected to the same height as the bottom surface of the blower path 14 and the other end is stored in the overflow reservoir stored in the lid body 3. Connected to the unit 25. The end of the overflow path 24 on the air blowing path side is provided on the hinge axis A side in the vicinity of the water storage section 17, and when the liquid in the water storage section 17 moves when the lid body 3 is opened, the liquid flows into the overflow path 24 preferentially. Is configured to flow in. The overflow reservoir 25 is detachable in the direction of the arrow D shown in the figure when the lid body 3 is opened, and cannot be removed when the lid body 3 is closed. The overflow reservoir 25 has a function similar to that of the groove 19 in the third embodiment, but is different in that it is detachable.

  About the cooking appliance comprised as mentioned above, the operation | movement in the case of rice cooking as cooking is demonstrated below.

  Since the basic operation is the same as that of the first embodiment, a description thereof will be omitted. When rice is cooked in the rice cake course with a large amount of water in the pan 2, or when the user accidentally supplies the pan 2 with a larger amount of water than the predetermined amount of water, the liquid containing the Oneba is the ventilation path. 14 may flow out. The liquid that has flowed out to the air supply path 14 is stored in the water storage section 17, but when the liquid volume is larger than the capacity of the water storage section 17, the liquid overflows from the water storage section 17 and the overflowed liquid passes through the overflow path 24 and accumulates overflow. It flows out to the part 25 and the amount of liquid corresponding to the capacity of the water storage part 17 is left in the water storage part 17.

  When the humidity of the surrounding environment where the rice cooker is placed is very high, it is difficult for water vapor to dissolve in the air, and even when the air is blown by the air blowing means 11, the liquid in the water storage unit 17 may not be completely dried. . In that case, a liquid may remain in the water storage part 17 even after the cooking of rice. However, since the end of the overflow path 24 on the side of the air flow path 14 is provided on the hinge axis A side of the air flow path 14, the liquid remaining in the water storage section 17 when the lid body 3 is opened moves to the overflow reservoir 25. Cheap.

  When the air blowing means 11 is driven, if the overflow path 24 is connected to the outside air space as shown in the third embodiment, the air from the air blowing means 11 partially leaks from the overflow path 24 and mixes with the steam. Although the amount is reduced, in the configuration of the present embodiment, the overflow reservoir 25 is hermetically sealed except for being connected to the overflow path 24, so that the wind does not leak. Therefore, it is possible to effectively maintain the steam chilling function.

With the above configuration, the cooking apparatus according to the present embodiment can easily handle liquids such as Oneba and water that have moved from the blowing path 14 by allowing the overflow reservoir 25 to be detachable. Convenience is good, and it can be set as the cooking appliance which can keep the overflow reservoir 25 hygienic, and has the exhaust-temperature low-temperature function which always keeps the ventilation path 14 clean.

  In addition, in order to detect whether or not the overflow reservoir 25 is normally set, if detection means such as a push switch is provided and cooking is started without the overflow reservoir 25 being set, that effect Can be reduced without the overflow reservoir 25 being set, and the liquid falling into the groove 19 can be reduced.

  The overflow reservoir 25 may be provided in another part such as the outer part of the lid main body 3 or the apparatus main body 1, or the groove 19 of the apparatus main body 1 may be provided detachably. .

(Embodiment 5)
FIG. 7 illustrates an electromagnetic induction heating rice cooker as a cooking device in the fifth embodiment of the present invention. About the same structure as Embodiment 1-4, the same code | symbol is attached | subjected and detailed description is abbreviate | omitted.

  As shown in the drawing, in the cooking appliance according to the present embodiment, the bottom surface of the air blowing path 14 is an inclined surface 14 b that is inclined downward toward the water storage unit 17. As a result, liquid such as Oneva or water that has flowed into the air flow path 14 is easily collected in the water storage section 17.

  About the cooking appliance comprised as mentioned above, the operation | movement in the case of rice cooking as cooking is demonstrated below.

  Since the basic operation is the same as that of the first embodiment, a description thereof will be omitted. When rice is cooked in the rice cake course with a large amount of water in the pan 2, or when the user accidentally supplies the pan 2 with a larger amount of water than the predetermined amount of water, the liquid containing the Oneba is the ventilation path. 14 may flow out. By making the bottom surface of the ventilation path 14 into the inclined surface 14b, it becomes easy to be led to the water storage part 17 wherever the liquid containing the Oneba flies anywhere in the ventilation path 14.

  With the above configuration, the cooking appliance of the present embodiment uses the bottom surface of the air passage 14 as the inclined surface 14b that inclines downward toward the water storage section 17, so that the liquid that has flowed into the air passage 14 is stored in water. The water storage unit 17 is dried by the wind from the air blowing means 11. Thereby, it can be set as the cooking appliance which has the exhaust_gas | exhaustion temperature reduction function which always maintains the ventilation path 14 clean.

  As shown in FIG. 8, a step E is provided on the bottom surface of the air blowing path 14 and the support bottom surface of the air blowing means 11 so that at least a part of the bottom surface is lower than the bottom surface of the air blowing means 11. It is possible to further reduce the entry of the liquid containing the Oneva into the portion where the wind between the blowing means 11 and the blowing path 14 is difficult to reach, and to keep the blowing path 14 more hygienic. .

  Further, as shown in FIG. 8, the water storage portion 17 is provided between the steam path 15 and the exhaust port 13, and the connection direction of the steam path 15 with the air blowing path 14 is different from the air blowing means 11. Since the liquid flowing out to the blower path 14 through the vapor path 15 does not easily reach the blower means 11 as indicated by an arrow F in the figure and is easily stored in the water storage part 17, liquid such as oneba or water is a substrate of the blower means 11. It is possible to obtain a cooking appliance having a more reliable function of reducing the temperature of the exhaust gas.

Further, as shown in FIG. 9, the water storage unit 17 is configured separately from the air flow path 14 and is detachably provided in the direction indicated by the arrow G in the figure, so that the water storage unit 17 can be easily maintained. When the liquid remains, the liquid can be removed, so that the usability can be improved and the cooking device having an exhaust temperature reducing function that keeps the air passage 14 clean at all times can be obtained.

  In FIG. 9, only the water storage part 17 is removable, but if a part of the air flow path 14 including the water storage part 17 can be removed, all the easily contaminated parts around the water storage part 17 can be cleaned. Therefore, it can be further improved in usability and hygiene.

(Embodiment 6)
FIG. 10 illustrates an electromagnetic induction heating type rice cooker as the cooking device in the sixth embodiment of the present invention. About the same structure as Embodiment 1-5, the same code | symbol is attached | subjected and detailed description is abbreviate | omitted.

  As shown in the figure, in the cooking appliance according to the present embodiment, the overflow path 24 is connected to the bottom surface of the water storage section 17, so that most of the liquid stored in the water storage section 17 is an overflow reservoir (groove 19). Like to move on.

  Further, the overflow path 24 is connected to the hinge axis A side that allows the lid main body 3 of the water storage section 17 to be opened and closed, so that the liquid remaining in the water storage section 17 is more easily moved when the lid main body 3 is opened. .

  When the lid body 3 is closed, the end of the overflow path 24 on the lower surface side of the lid body 3 is in contact with the groove 19.

  About the cooking appliance comprised as mentioned above, the operation | movement in the case of rice cooking as cooking is demonstrated below.

  Since the basic operation is the same as that of the first embodiment, a description thereof will be omitted. When a liquid such as oneba or water flows into the air flow path 14, the liquid accumulates in the water storage unit 17. Since the overflow path 24 is in contact with the groove 19, the liquid does not flow into the overflow path 24 unless the lid main body 3 is opened, and the water storage section 17 is dried by the blowing by the blowing means 11. Even after cooking, when the lid body 3 is opened without the water storage part 17 being completely dried and rotated about 90 °, the close contact between the overflow path 24 and the groove 19 is eliminated, so all the liquid accumulated in the water storage part 17 overflows. It moves through the path 24 to the groove 19.

  With the above configuration, the cooking device according to the present embodiment connects the overflow path 24 to the bottom surface of the water storage unit 17, thereby reliably moving the liquid stored in the water storage unit 17 after cooking to the overflow storage unit. Since the passage 14 can be in a sanitary state and can be easily cared for liquids including Oneva, etc., the liquid is less likely to accumulate in the air passage 14 and the exhaust air temperature is always kept clean. It can be set as the cooking appliance which has a control function.

  Further, the overflow path 24 is connected to the hinge axis A side that allows the lid body 3 of the water storage section 17 to be opened and closed, so that when the lid body 3 is opened, the liquid remaining in the water storage section 17 is more easily moved. A further effect can be exhibited.

  In addition, in said each Embodiment 1-6, in the case of rice cooking, if the Oneba recirculation path | route which returns the Oneva which remained in the steam path 15 in the pot 2 from the steam hole 4a is provided, Oneba will cook in the pot 2 ( It will re-adhere to the rice and the cooking will be better.

  In each of the first to sixth embodiments, the exhaust direction may be a horizontal direction, a diagonally upward direction, an upward direction, or the like, and the direction is not limited.

  In each of the first to sixth embodiments, the air blowing means 11 may be of any type as long as air can be blown by an axial fan, a sirocco fan, or another fan. When the entire blower unit 11 including the substrate for driving the blower unit 11 is disposed in the blower path 14, the liquid is blown when the substrate enters the blower path 14 and the liquid enters the blower path 14. It becomes difficult to contact the board | substrate of the means 11, and the board | substrate of the ventilation means 11 becomes difficult to break down.

  As described above, the cooking device according to the present invention can be a cooking device that has a function of reducing the temperature of exhaust gas by performing processing of liquids such as Oneva and water in the air blowing path and always keeping the air blowing path clean. It can be applied not only to a vessel but also to other devices that discharge steam.

Sectional drawing of the cooking appliance in Embodiment 1 of this invention Top view of the cooking equipment The top view which fractured | ruptured and showed a part of cooking appliance in Embodiment 2 of this invention Sectional drawing which shows the cover main-body part of the cooking appliance Sectional drawing of the cooking appliance in Embodiment 3 of this invention Sectional drawing which shows the cover main-body part of the cooking appliance in Embodiment 4 of this invention. Sectional drawing which shows the cover main-body part of the cooking appliance in Embodiment 5 of this invention. Sectional drawing which shows the modification of the lid main-body part of the cooking appliance Sectional drawing which shows the other modification of the cover main-body part in the cooking appliance. Sectional drawing of the cooking appliance in Embodiment 6 of this invention

DESCRIPTION OF SYMBOLS 1 Apparatus main body 1a Pan storage part 2 Pan 3 Lid main body 5 Pan heating means 7 Control means 11 Blower means 12 Intake port 13 Exhaust port 14 Blower path 14a, 14b Inclined surface 15 Steam path 16 Intake path 17 Water storage part 24 Overflow path 25 Overflow Reservoir

Claims (9)

An apparatus main body having a pot storage portion therein, a pot stored in the pot storage section, a pot heating means for heating the pot, a lid body capable of opening and closing the opening of the apparatus main body, the apparatus main body or a blowing means disposed to the lid body, an intake passage which is respectively connected to the intake port for outside air communication with the other end to said blowing means at one end, to the exhaust port to the outside air in communication with the other end to said blowing means at one end comprising a blowing path coupled respectively, and a steam path and the other end communicated to each of the inner bowl in the middle portion of the air flow path at one end, said air blowing path storing the liquid which flows out through the steam path reservoir And an overflow path for moving the liquid accumulated in the water storage part more than a certain amount, and an overflow reservoir part for storing the moved liquid, and the overflow path allows one end of the lid body of the water storage part to be opened and closed. The other end on the hinge shaft side Cooking device connected to the overflow reservoir of the lower surface body. The cooking appliance according to claim 1, wherein the air blowing path is inclined downward toward the exhaust port. The cooking apparatus according to claim 1, wherein the overflow reservoir is detachable. The cooking appliance according to any one of claims 1 to 3 , wherein a bottom surface of the air blowing path is an inclined surface that is inclined downward toward the water storage section. The cooking device according to any one of claims 1 to 4 , wherein at least a part of the bottom surface of the blowing path is lower than the bottom surface of the blowing means. The cooking appliance according to any one of claims 1 to 5 , wherein a connecting direction of the steam path with the blowing path is different from the blowing means. The cooking apparatus according to any one of claims 1 to 6 , wherein the water storage section is detachable. The overflow apparatus is a cooking appliance according to any one of claims 1 to 7 , wherein the overflow path is connected to a bottom surface of the water storage section. The cooking appliance according to any one of claims 1 to 8, wherein when the lid body is opened, the liquid remaining in the water storage part easily moves to the overflow reservoir part.