JP2009142417A - Cooker and electromagnetic induction heating type cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker which effectively radiates far-infrared rays to an object to be cooked and continuously provides the effect of the far-infrared rays. <P>SOLUTION: An upper surface heating means 4 and lower surface heating means 5 are subjected to coating 8 radiating far-infrared rays. An infrared radiator 6 radiating far-infrared rays toward the object 3 to be cooked is attachably and detachably provided in a cooking chamber 1. Thereby, while cooking, the infrared rays are effectively radiated from the upper surface heating means 4, the lower surface heating means 5, and the infrared radiator 6 to the object 3 to be cooked, and the infrared radiator 6 is attachable to and detachable from the cooking chamber 1. Thus, the infrared radiator 6 is allowed to be taken out from the cooking chamber 1 to be washed, and the infrared radiator 6 is allowed to be taken, so that upper surface heating means 4 and the lower surface heating means 5 can be wiped comparatively easily. The effect of the far-infrared rays is obtained not only at an initial stage but also continuously. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a heating cooker and an electromagnetic induction heating cooker that optimally cook a cooked item such as fish.

  Conventionally, as this type of cooking device, a far-infrared radiator is attached to the back of the heater for heating means, that is, the upper surface of the cooking chamber, and this is heated by the heater for heating means to radiate far-infrared rays to the food. Have been proposed (see, for example, Patent Document 1).

Moreover, what applies a far-infrared radiation | emission material to the heater for heating means, and radiates | emits a far-infrared ray to a cooking thing is proposed (for example, refer patent document 2).
JP 62-131490 A JP-A-2-279117

  However, in any of the conventional configurations, far infrared rays can be efficiently radiated in the initial state, that is, the far infrared radiator or the heating means heater is not contaminated, but a cooker is used. As a result, oil smoke generated from the cooked food adheres to the far-infrared radiator or the heater for the heating means, whereby the amount of far-infrared radiation is reduced. In order to prevent this, the attached oily smoke should be removed every time it is used, but the cooking chamber is a limited space, the workability is extremely poor, and it is difficult to remove the oily smoke.

  The present invention solves the above-mentioned conventional problems. A cooking device and an electromagnetic induction heating type cooking device that can effectively radiate far-infrared rays into a cooked product and continuously obtain the effects of far-infrared rays during cooking. The purpose is to provide.

  In order to solve the above-described conventional problems, the heating cooker and the electromagnetic induction heating cooker according to the present invention apply a coating that radiates far-infrared rays to the upper surface heating means and the lower surface heating means, and direct the food to the cooking chamber. A far-infrared radiator that radiates far infrared rays is detachably provided.

  Thus, during cooking, far-infrared rays are effectively emitted from the top surface heating means, bottom surface heating means and far-infrared radiator to the food, and the far-infrared radiator is detachable from the cooking chamber and is far from the cooking chamber. The infrared radiator can be taken out and cleaned, and the upper surface heating means and the lower surface heating means can remove the far infrared radiator and can be wiped off relatively easily, so that the effect of far infrared rays can be obtained continuously as well as the initial stage. is there.

  The cooking device and electromagnetic induction heating type cooking device of the present invention can effectively radiate far infrared rays to a cooked product during cooking, and continuously obtain the effects of far infrared rays.

  1st invention, the cooking chamber which accommodates the cooking put on the grilling net provided with the saucer, the door which puts in and out the cooking food in the cooking chamber, the upper surface heating means which heats the upper surface of the cooking food, A lower surface heating means for heating the lower surface of the cooked food from under the grill, the upper surface heating means and the lower surface heating means are coated with radiation radiating far infrared rays, and directed toward the cooked food in the cooking chamber. The heating cooker is provided with a far-infrared radiator that emits far-infrared rays in a detachable manner. Thus, during cooking, far-infrared rays are effectively emitted from the top surface heating means, bottom surface heating means and far-infrared radiator to the food, and the far-infrared radiator is detachable from the cooking chamber and is far from the cooking chamber. The infrared radiator can be taken out and cleaned, and the upper surface heating means and the lower surface heating means can remove the far infrared radiator and can be wiped off relatively easily, so that the effect of far infrared rays can be obtained continuously as well as the initial stage. is there.

  In the second invention, in particular, in the first invention, when the far-infrared radiator is attached to the far-infrared radiator by allowing the far-infrared radiator to be taken out of the cooking chamber by opening a door for taking in and out the food. In addition, it is possible to provide a cooking device that does not leak oil or the like outside the cooking chamber.

  In a third aspect of the invention, in particular, in the first or second aspect of the invention, the far-infrared radiator has a structure in which a far-infrared radiator is supported on a base material, so that heat from the upper surface heating unit and the lower surface heating unit is generated. The far-infrared radiator absorbs the far-infrared rays toward the cooked item more efficiently, and the cooking device can obtain a far-infrared effect on the cooked item.

  According to a fourth aspect of the invention, in particular, in the third aspect of the invention, the far-infrared emitting material has a composition mainly composed of at least one oxide of manganese, chromium, and copper. The far-infrared radiating material absorbs the heat from, and can radiate far-infrared rays more efficiently toward the cooked food, and the cooking device can obtain a far-infrared effect on the cooked food.

  In the fifth invention, in particular, in the fourth invention, the far-infrared emitting material has a composition mainly composed of a composite oxide of at least manganese, chromium, and copper. A far-infrared radiation material absorbs heat, can radiate far-infrared rays toward a cooked item more efficiently, and can be a cooking device that can further obtain the effect of far-infrared rays on the cooked product.

  In a sixth aspect of the invention, in particular, in any one of the third to fifth aspects of the invention, the far-infrared emitting material absorbs heat from the upper surface heating means and the lower surface heating means by performing the soot treatment. Far-infrared rays can be emitted toward the food. In addition, the use of a cooker causes oil smoke generated from the food to adhere to the far infrared radiation material, so that the far infrared radiation material is covered with oil smoke, etc., and the amount of far infrared radiation decreases with the use of the equipment. Since the soot treatment is performed, it is possible to remove oily smoke and the like by washing without damaging the far infrared radiation material. If the far-infrared radiation material after washing | cleaning is used, it can be set as the heating cooker by which the effect of a far-infrared ray is continuously acquired not only in the initial stage but in a cooking thing.

  In the seventh invention, in particular, in any one of the third to sixth inventions, the base material is one selected from stainless steel, an aluminum steel plate, and a steel plate, so that the far-infrared radiation material is oily smoke. However, if the base material is the base material, it is possible to remove oily smoke and the like by washing without damaging the far-infrared radiator. If the far-infrared radiator after washing | cleaning is used, it can be set as the heating cooker which can obtain the effect of a far-infrared not only in an initial stage but a cooking thing continuously.

  In the eighth aspect of the invention, in particular, by using an electromagnetic induction heating type cooker equipped with the heating cooker of any one of the first to seventh inventions, far infrared rays are effectively radiated to the cooked item during cooking. Moreover, it can be used as an electromagnetic induction heating cooker equipped with a heating cooker in which the effect of far-infrared radiation can be continuously obtained and incorporated in a kitchen.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In addition, this invention is not limited by this embodiment.

(Embodiment 1)
FIG. 1 shows a heating cooker according to Embodiment 1 of the present invention.

  As shown in the figure, a heating cooker 9 according to the present embodiment includes a cooking chamber 1 for storing a cooking product 3 such as a fish placed on a grill 2 provided with a saucer 7, and a cooking product 1 in the cooking chamber 1. Door 10 for taking in and out, upper surface heating means 4 for heating the upper surface of the food 3, and lower surface heating means 5 for heating the lower surface of the food 3 from below the grill 2.

  The upper surface heating means 4 and the lower surface heating means 5 are sheathed heaters, and the surface thereof is provided with a coating 8 that emits far infrared rays. Further, at least one far-infrared radiator 6 that radiates far-infrared rays toward the food 3 is detachably provided on the wall surface in the cooking chamber 1 (in this embodiment, on both wall surfaces).

  The far-infrared radiator 6 allows the door 10 for taking in and out the food 3 to be taken out of the cooking chamber 1 by pulling and opening the handle 10a in the direction of the arrow. Various methods such as a slide method using a rail and a locking method using a locking tool are conceivable and are not particularly limited. Further, the far-infrared radiator 6 is interlocked with the door 10 that slides in a pull-out manner, and is taken out of the cooking chamber 1 every time the door 10 is opened (in the direction of the arrow), and the linkage with the door 10 is removed and washed. It is also possible. In addition, since the far-infrared radiator 6 can be taken out from the upper surface heating means 4 and the lower surface heating means 5, the hand can be put in the cooking chamber 1 at that time and can be wiped off relatively easily.

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

  First, the cooked food 3 placed on the grill 2 is cooked by heating by inputting the upper surface heating means 4 and the lower surface heating means 5 by operating an operation unit (not shown), and at the same time, The far-infrared radiator 6 provided on the side surface is heated by the upper surface heating means 4 and the lower surface heating means 5 and radiates far infrared rays toward the food 3. The cooked food 3 that has received far-infrared has a faster cooking performance on the surface, and the far-infrared penetrates into the cooked food 3 so that it is cooked together with the heat from the upper surface heating means 4 and the lower surface heating means 5. become. Oil smoke generated by cooking is guided upward in the cooking chamber 1 and is discharged to the outside through the duct 1a as indicated by an arrow.

  Here, the experimental result of the heating cooker in this Embodiment is demonstrated.

(Experiment 1)
The heating cooker of FIG. 1 was used as the heating cooker 1A of the present embodiment. The heating cooker 1 </ b> A used a far infrared radiator 6 as a far infrared emitting material on a stainless steel substrate, and used a sheathed heater as the upper surface heating means 4 and the lower surface heating means 5. As the heating cooker 1B of the conventional example, a heating cooker having a configuration referred to Patent Document 1 was used.

  The heating cookers 1A and 1B were evaluated using the following means. Four sword fish were put in the cooking chamber of the heating cooker, and the cooking time from the start of cooking until the proper grilled color arrived on the surface of the sword fish was measured. The results are shown in (Table 1). The color of the surface of the sword fish was measured and the L value was obtained as an index for the surface of the sword fish to be burned. The L value is a value used as an indicator of grilling color. The L value is 70 for raw sword fish that have not been cooked, and the L value is 20 for charcoal. L value should just be 30-40 as a suitable value as a grilling color of the sword fish, and in Experiment 1, the cooking time until the L value on the surface of the sword fish was 30-40 was calculated | required. Furthermore, the heating cooker 1A removed the far-infrared radiator 6 and cleaned it once cooking was completed, and repeated the measurement three times. On the other hand, the heating cooker 1B could not be cleaned because the far-infrared radiation plate could not be removed after one cooking operation was completed, but the measurement was repeated three times.

  As is clear from Table 1, it can be seen that the heating cooker 1A in the present embodiment has a shorter time until the surface of the sword fish is burned than the heating cooker 1B of the conventional example. Thereby, 1A of heating cookers of this Embodiment can wash | clean the far-infrared radiator 6 rather than the heating cooker 1B of a prior art example, Especially when it repeats cooking, it is the time until the burning color of the surface of the sword fish arrives It can be seen that can be shortened.

(Experiment 2)
The heating cooker of FIG. 1 was used as the heating cooker 2A of the present embodiment. The cooking device 2 </ b> A is configured to carry a far infrared radiation material on a stainless steel substrate as the far infrared radiator 6, and a sheathed heater is used as the upper surface heating means 4 and the lower surface heating means 5.

  For the heating cooker 2A, the far infrared radiation material is changed to manganese oxide, chromium oxide, copper oxide, manganese oxide + chromium oxide + copper oxide, manganese / chromium / copper composite oxide, and the following means are used. Evaluation was performed. Four sword fishes were placed in the cooking chamber 1 of the heating cooker, and the cooking time from the start of cooking until the appropriate grilled color arrived on the surface of the sword fish was measured. The results are shown in (Table 2). In Experiment 2, the cooking time until the L value on the surface of the sword fish reached 30-40 was determined. Furthermore, when one cooking was completed, the far-infrared radiator 6 was removed and washed, and the measurement was repeated three times.

  As is clear from (Table 2), the cooking device 2A of the present embodiment has a short time until the surface of the sword fish is burnt in repeated cooking, regardless of which far-infrared radiation material is used. Recognize.

(Experiment 3)
The heating cooker of FIG. 1 was used as the heating cooker 3A of the present embodiment. The heating cooker 3 </ b> A carried a far-infrared radiation material on a stainless steel substrate as the far-infrared radiator 6, and a sheathed heater was used as the upper surface heating means 4 and the lower surface heating means 5.

  About the cooking-by-heating machine 3A, when the ceramic was used as a far-infrared radiation material (Experiment 1) and the case where a wrinkle process was performed, it evaluated using the following means. Four sword fishes were placed in the cooking chamber 1 of the heating cooker, and the cooking time from the start of cooking until the appropriate grilled color arrived on the surface of the sword fish was measured. The results are shown in (Table 3). In Experiment 3, the cooking time until the L value on the surface of the saury was 30-40 was determined. Further, when one cooking was completed, the far-infrared radiator was removed and washed, and the measurement was repeated three times.

  As is clear from (Table 3), the heating cooker 3A of the present embodiment has a time until the surface of the sword fish is baked in repeated cooking, regardless of whether ceramic is used or the cocoon treatment is performed. You can see it is short.

(Experiment 4)
The heating cooker of FIG. 1 was used as the heating cooker 4A of the present embodiment. In the heating cooker 4 </ b> A, ceramic as a far-infrared radiation material was carried on the base material as the far-infrared radiator 6, and a sheathed heater was used as the upper surface heating means 4 and the lower surface heating means 5.

  About the heating cooker 4A, it changed into stainless steel, an aluminum steel plate, and a steel plate as a base material, and evaluated using the following means. Four sword fishes were placed in the cooking chamber 1 of the heating cooker, and the cooking time from the start of cooking until the appropriate grilled color arrived on the surface of the sword fish was measured. The results are shown in (Table 4). In Experiment 4, the cooking time until the L value on the surface of the sword fish reached 30-40 was determined. Furthermore, when one cooking was completed, the far-infrared radiator 6 was removed and washed, and the measurement was repeated three times.

  As is clear from Table 4, it can be seen that the heating cooker 4A of the present embodiment has a short time until the surface of the sword fish is baked even when it is repeatedly cooked.

(Embodiment 2)
FIG. 2 shows an electromagnetic induction heating cooker according to Embodiment 2 of the present invention.

  As shown in the figure, the electromagnetic induction heating cooker according to the present embodiment includes a plurality of induction heating coils 12 and 13 below the top surface 11 and performs a heating operation with the operation unit 14 on the front surface. ing. And the apparatus main body 15 is incorporated in the kitchen (dropped) and used.

  In the electromagnetic induction heating cooker having such a configuration, the heating cooker 9 shown in the first embodiment is mounted in a state parallel to the operation unit 14 below the top surface 11. In addition, the heating operation of the heating cooker 9 can be performed together in the operation unit 14.

  Such an electromagnetic induction heating type cooking device of the present embodiment radiates far-infrared rays effectively to a cooked item such as fish in the heating cooker simultaneously with electromagnetic induction heating, and the effect of far-infrared rays continues. And can be used by incorporating it into the kitchen.

  As described above, the heating cooker and the electromagnetic induction heating cooker according to the present invention radiate far-infrared rays to a cooked item effectively during cooking, and the effect of far-infrared rays can be continuously obtained. It can be applied to cookers in general, regardless of whether it is for general household or business use.

Sectional drawing which shows the structure of the heating cooker in Embodiment 1 of this invention. The perspective view which shows the electromagnetic induction heating type cooking appliance in Embodiment 2 of this invention

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooking room 2 Grilled net 3 Cooked food 4 Upper surface heating means 5 Lower surface heating means 6 Far-infrared radiator 7 Saucepan 8 Painting which radiates | emits far-infrared 9 Heating cooker 10 Door

Claims (8)

A cooking chamber for storing the food placed on the grill provided with a saucer; a door for putting the food in and out of the cooking chamber; an upper surface heating means for heating the upper surface of the food; and a lower surface of the food. A lower surface heating unit that heats from under the grill, and the upper surface heating unit and the lower surface heating unit are coated with radiation that emits far infrared rays, and far infrared rays are emitted toward the food in the cooking chamber. A cooking device with a detachable far-infrared radiator. The cooking device according to claim 1, wherein the far-infrared radiator can be taken out of the cooking chamber by opening a door for taking in and out the food. The far-infrared radiator is the heating cooker according to claim 1 or 2, wherein a far-infrared radiator is supported on a base material. The cooking device according to claim 3, wherein the far-infrared radiation material has a composition mainly composed of at least one oxide of manganese, chromium, and copper. The cooking device according to claim 3, wherein the far-infrared radiation material has a composition mainly composed of a composite oxide of manganese, chromium, and copper. The far-infrared radiation material is a heating cooker according to any one of claims 3 to 5, wherein the far-infrared radiation material is subjected to a cocoon treatment. The cooking device according to any one of claims 3 to 6, wherein the base material is one type selected from stainless steel, aluminum steel plates, and steel plates. The electromagnetic induction heating type cooking appliance which mounts the heating cooking appliance of any one of Claims 1-7.

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