JP2010060212A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker improving deodorization capacity while reducing time and energy necessary for regenerating an adsorption material having adsorbed odor. <P>SOLUTION: A coating layer part 28 is provided on an inner wall of body 11 forming a cooking chamber 12. The coating layer part 28 is formed by heat resistant silicone resin containing zeolite as a physical adsorption material. The zeolite having affinity with water adsorbs water vapor at a low temperature of 60°C for example in comparison with oven cooking or grill cooking. Therefore, odor components adsorbed by the zeolite of the coating layer part 28 are replaced by water vapor supplied from a water vapor supplying part 15, and they are desorbed from the zeolite. The odor components desorbed from the zeolite is dissolved in water droplets produced by condensation of the supplied water vapor. As a result, the zeolite having adsorbed odor components is regenerated at a comparatively low temperature of about 60°C. By this, the time and energy necessary for regeneration of the zeolite having adsorbed odor are reduced. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a cooking device.

The odor generated during cooking by the heating cooking device adheres to the wall surface of the main body forming the cooking chamber during cooking. This odor gives an unhygienic impression to the user and may adhere to the cooked food stored in the cooking cabinet during other cooking. Then, providing the coating-film layer part containing a catalyst, adsorption agent, etc. in the wall surface of the main body which forms a cooking chamber is proposed (for example, refer patent documents 1 and 2). For example, in the case of Patent Document 1, when the temperature of the wall surface becomes high as in the case of oven or grill cooking, the odor is decomposed by the heated catalyst. On the other hand, even when the temperature of the wall surface is low, the odor is adsorbed by the adsorbent. As a result, the odor remaining in the cooking chamber is reduced. In the case of Patent Document 1, by heating the inside of the cooking chamber during oven cooking or grill cooking, the odor adsorbed by the adsorbent is desorbed from the adsorbent and decomposed by the catalyst. As a result, the adsorption deodorizing ability by the adsorbent can be regenerated.
Japanese Patent No. 3234682 Japanese Patent No. 2934122

  However, in normal use of the cooking device, the frequency of oven cooking and grill cooking is lower than the frequency of range cooking using microwaves. Therefore, there is a problem that it is difficult to sufficiently regenerate the adsorbent in normal use. Further, in order to regenerate the adsorbent, it is necessary to heat from 150 ° C. to 200 ° C. corresponding to oven cooking or grill cooking. Therefore, there is a problem that large energy and a long time are required for regeneration of the adsorbent.

  Therefore, the present invention has been made in view of the above-described problems, and its object is to provide a cooking device in which energy and time required for regenerating an adsorbent that has adsorbed odors are reduced, and deodorizing ability is improved. There is to do.

  In order to solve the above problems, the cooking device of the present application is provided on at least a part of the main body forming the cooking chamber and the inner wall of the main body forming the cooking cabinet, and has an affinity for water. A coating layer composed of a heat-resistant silicone film containing a physical adsorbent, temperature detecting means for detecting the temperature of the cooking chamber, and an upper limit temperature at which the temperature of the cooking chamber detected by the temperature detecting means is preset. When it is below, it is provided with the steam supply means which supplies heating steam to the coating-film layer part, It is characterized by the above-mentioned.

  The physical adsorbent having an affinity for water is combined with water vapor supplied from the water vapor supply means when the temperature is lower than the upper limit temperature lower than oven cooking or grill cooking. Therefore, the odor component adsorbed on the physical adsorbent is replaced by water vapor and desorbed from the physical adsorbent. The odor component desorbed from the physical adsorbent is dissolved in water droplets generated by the supply of water vapor. As a result, the adsorbent that adsorbs the odor component at a relatively low temperature is regenerated. Therefore, the energy and time required for the regeneration of the adsorbent that has adsorbed the odor can be reduced, and the deodorizing ability can be improved.

Hereinafter, a cooking device according to a plurality of embodiments of the present invention will be described with reference to the drawings.
(First embodiment)
A cooking device according to a first embodiment of the present invention is shown in FIG. The cooking device 10 includes a box-shaped main body 11. The main body 11 forms a cooking cabinet 12 therein. The food to be cooked is stored in the cooking cabinet 12. The heating cooking device 10 includes a heater 13 as a heating means for cooking the food stored in the cooking cabinet 12. As shown in FIGS. 2 and 3, the heater 13 is provided on the rear wall of the main body 11 that forms the cooking cabinet 12. The heater 13 is formed in an arbitrary frame shape such as a rectangular shape or a circular shape. A circulation fan 14 is disposed inside the heater 13. The circulation fan 14 forms an air flow in the cooking cabinet 12 and keeps the temperature of the cooking cabinet 12 substantially uniform. When the circulation fan 14 is driven, the air in the cooking chamber 12 circulates in the cooking chamber 12 while passing through the vicinity of the heater 13. Thereby, when the heater 13 is energized, the air in the cooking chamber 12 is heated by the heating heater 13 and the cooking chamber 12 is also heated. On the other hand, when the heater 13 is not energized, the air in the cooking chamber 12 circulates in the cooking chamber 12 without being heated by the heating heater 13. The heater 13 and the circulation fan 14 constitute hot air supply means for supplying heated air, that is, hot air, to the cooking chamber 12.

  The cooking device 10 includes a water vapor supply unit 15 as water vapor supply means. As shown in FIG. 2, the water vapor supply unit 15 includes a water storage tank 16, a water supply pump 17, a heating unit 18, and the like. In the case of the present embodiment, the water storage tank 16 is provided on the bottom wall side of the main body 11. The heating unit 18 is formed in a container shape for storing the water supplied from the water storage tank 16. A water supply pipe 19 is connected between the water storage tank 16 and the heating unit 18. The water storage tank 16 is detachably provided from the main body 11 and stores water supplied to the heating unit 18. The water supply pump 17 supplies the water stored in the water storage tank 16 to the heating unit 18 via the water supply pipe 19. The water drawn from the water storage tank 16 by the water supply pump 17 is supplied to the heating unit 18 via the water supply pipe 19. The heating unit 18 is formed in a container shape by, for example, aluminum die casting, and a heater 21 is attached thereto. Thereby, when the heater 21 is energized, the water stored in the heating unit 18 is heated. As a result, water vapor is generated in the heating unit 18. Water vapor generated in the heating unit 18 is supplied to the cooking chamber 12 via a water vapor hole 22 provided in the left side wall of the main body 11.

  The heating cooking device 10 may be configured to include, for example, a magnetron 23 or a planar heater 24 for grilling in addition to the heater 13 described above as a heating means. The magnetron 23 is provided outside the main body 11 forming the cooking chamber 12, and generates a high frequency. The high frequency generated by the magnetron 23 is irradiated from the bottom wall side of the main body 11 to the cooking chamber 12 through a waveguide (not shown). The planar heater 24 is provided on the top wall side of the main body 11 forming the cooking chamber 12 and generates electromagnetic waves such as infrared rays. The electromagnetic wave generated by the heater 24 is irradiated to the cooking chamber 12 from the top wall side of the main body 11, for example.

  The cooking device 10 includes a ventilation unit 25. The ventilation unit 25 has a ventilation fan (not shown) and an intake port and an exhaust port (not shown) provided in the main body 11. The ventilation unit 25 drives the ventilation fan to introduce outside air into the cooking cabinet 12 and exhausts the air in the cooking cabinet 12 to the outside. The cooking device 10 includes a temperature sensor 26 as temperature detection means in the cooking cabinet 12. The temperature sensor 26 includes, for example, a thermistor and detects the temperature of the cooking cabinet 12. The cooking cabinet 12 is opened and closed by a lid 27 provided in front as shown in FIG.

  The cooking device 10 includes a coating layer 28 on the inner wall of the main body 11. The coating layer 28 is provided on the inner wall of the main body 11 that forms the cooking chamber 12. The coating layer 28 may be provided on the entire inner wall of the main body 11 or may be provided on a part of the inner wall of the main body 11. The coating film layer portion 28 is formed of a heat resistant silicone film containing a physical adsorbent having an affinity for water. Specifically, the coating layer 28 includes zeolite as a physical adsorbent. As is well known, zeolite contains a silica component and an alumina component and has an affinity for water. In the present embodiment, the molar ratio of silica and alumina contained in the zeolite of the coating layer 28 is set to silica / alumina ≦ 10. The coating layer 28 includes a manganese-based catalyst that decomposes odor components in addition to an adsorbent such as zeolite. The coating layer 28 includes, for example, 3% to 20% by mass of a zeolite-based adsorbent and 5% to 40% by mass of manganese dioxide as a manganese-based catalyst. If the zeolite and the manganese-based catalyst are within the above-mentioned mixing range, the coating layer 28 formed from the heat-resistant silicone film ensures the performance as a coating and does not cause peeling.

  Next, based on FIG. 4, the electrical configuration of the cooking device 10 will be described. The cooking device 10 includes a control unit 31. The control unit 31 is mainly configured by a microcomputer having a CPU, a ROM, and a RAM. The control part 31 controls each part of the heating cooking apparatus 10 according to the control program stored in ROM. Specifically, the control unit 31 is set in advance based on operation inputs selectively performed from an operation unit 32 provided outside the main body 11 such as keys and switches as shown in FIG. The entire cooking device 10 is controlled according to the cooking menu. Various input signals generated by operating keys and switches of the operation unit 32 and a temperature detection signal from the temperature sensor 26 are input to the control unit 31. The control unit 31 is input with the set temperature in the cooking cabinet 12 by the operation of the operation unit 32. That is, the user inputs the cooking menu by operating the operation unit 32. The control unit 31 sets the cooking temperature, that is, the temperature of the cooking cabinet 12 as the set temperature based on the cooking menu input via the operation unit 32. On the output side of the control unit 31, the heater 13, the circulation fan 14, the water supply pump 17 and the heater 21 of the water vapor supply unit 15, the magnetron 23, the planar heater 24, and the ventilation unit 25 are connected. The heater 13, the circulation fan 14, the feed water pump 17, the heater 21, the magnetron 23, the heater 24, and the ventilation unit 25 are controlled by the control unit 31 via a drive circuit (not shown). Further, the control unit 31 controls the lighting 33 to be turned on or off. The illumination 33 irradiates the inside of the cooking chamber 12 with light, and makes the user recognize that the cooking device 10 is operating. Further, a display unit 34 provided outside the main body 11 is connected to the control unit 31. The display part 34 is comprised, for example from a liquid crystal display device etc., and displays various information, such as a cooking menu and the temperature in the cooking cabinet 12, by control of the control part 31. FIG.

Next, odor adsorption and desorption by the coating layer 28 will be described.
For example, when the temperature of the cooking chamber 12 is relatively low as in microwave cooking, the odor component molecules 40 inside the cooking chamber 12 are included in the coating layer 28 as shown in FIG. Adsorbed on zeolite. Since zeolite has a fine porous structure, it adsorbs odor components. Thereby, the odor component generated in the range cooking is removed by the zeolite contained in the coating film layer portion 28. On the other hand, as the adsorption of the odor component by the zeolite contained in the coating layer 28 proceeds, the adsorption capability of the odor component by the coating layer 28, that is, the deodorizing capability decreases. For this reason, the zeolite contained in the coating layer 28 needs to be appropriately desorbed, that is, regenerated.

  In the case of the present embodiment, water vapor is supplied from the water vapor supply unit 15 to the coating layer 28 that has adsorbed the odor component. Zeolite has a high affinity with water as described above. That is, zeolite has a higher water adsorption capacity than an odor component. Therefore, when water vapor is supplied from the water vapor supply unit 15 to the coating layer 28, the odor component molecules 40 adsorbed on the zeolite are replaced with water vapor, ie, water molecules 41, as shown in FIG. In other words, by supplying water vapor to the coating layer 28, the water molecules 41 are adsorbed on the zeolite, and the odor component molecules 40 adsorbed on the zeolite are expelled from the zeolite. The odor component desorbed or expelled from the zeolite adheres to the surface of the coating layer 28, that is, the inner wall of the main body 11 together with water generated by condensation of water vapor. Thus, for example, by wiping the inner wall of the main body 11 with a cloth or the like, the odor component detached from the zeolite is removed together with water. In addition, the water molecules 41 adsorbed on the zeolite are detached from the zeolite by heating the cooking chamber 12 by, for example, oven cooking using the heater 13. As a result, the regeneration of the zeolite in the coating layer 28 is performed.

  As described above, the zeolite contained in the coating layer 28 has a molar ratio of silica / alumina ≦ 10, and the alumina content is increased. Therefore, the affinity of water for zeolite is increased, and the replacement performance with water molecules after adsorbing odor components is improved. The replacement of the odor component and water molecules by the coating layer 28 will be described with reference to FIG. FIG. 6 shows the relationship between the supply time of water vapor and the amount of odorous components remaining in the coating layer 28. In this case, water vapor at 100 ° C. is supplied to the test piece on which the coating film layer portion 28 is formed after adsorbing a certain odor component in advance. The amount of odorous component remaining in the coating layer 28 is determined by heating the test piece on which the coating layer 28 is formed to 260 ° C., desorbing the odor component adsorbed on the coating layer 28, and gas chromatography. Calibration is performed using a graph. Further, as a comparative example, a case where the test piece is simply heated at 100 ° C. without supplying water vapor is also shown.

  In FIG. 6, it can be seen that the odor component adsorbed on the coating layer 28 is desorbed from the coating layer 28 in a short time of several minutes from the supply of water vapor. Even when the coating layer 28 is simply heated at 100 ° C. without supplying water vapor as in the comparative example, the odor component adsorbed on the coating layer 28 is desorbed from the coating layer 28. However, by supplying water vapor, the deodorization of odor components occurs more rapidly. Thereby, it turns out that the odor component adsorbed by the zeolite in the coating layer 28 is rapidly detached from the coating layer 28 by being replaced with water vapor.

  Next, the reproduction | regeneration procedure of the coating-film layer part 28 by the heat cooking apparatus 10 by said structure is demonstrated based on FIG. FIG. 7 illustrates a case where the user removes odor at an arbitrary time. For example, when the user wants to cook odor-sensitive food such as fish and then cooks sensitive to the odor, or when the odor inside the cooking chamber 12 is worrisome, the user can select “water vapor” at any time. The “deodorizing course” is selected, and the coating layer 28 is regenerated.

  First, the user opens the lid 27 and confirms whether food is contained in the cooking cabinet 12 (S101). And if a user confirms that the foodstuff is not accommodated in the inside of the cooking chamber 12, it will input "a steam deodorizing course" from the operation part 32 (S102). The control part 31 will light the illumination 33 provided in the cooking cabinet 12, if there exists an input from the operation part 32 (S103). By confirming that the illumination 33 is turned on, the user can recognize that the cooking device 10 is operating normally.

  After lighting the illumination 33, the control unit 31 acquires the temperature of the cooking cabinet 12 from the temperature sensor 26, and determines whether the temperature of the cooking cabinet 12 is 60 ° C. or less (S104). When the temperature inside the cooking chamber 12 is high, the water vapor supplied from the water vapor supply unit 15 to the cooking chamber 12 is difficult to condense. As described above, the odor component adsorbed on the zeolite in the coating layer 28 is desorbed from the zeolite and then dissolved in the water condensed on the surface of the coating layer 28. Therefore, it is desirable that the inside of the cooking cabinet 12 has a temperature at which water vapor is condensed and condensed. That is, as the temperature inside the cooking chamber 12 is lower, the replacement of the odor component molecules 40 and water molecules 41 in the zeolite and the dissolution of the detached odor component in water are promoted. Then, the control part 31 judges whether the temperature of the cooking chamber 12 is 60 degrees C or less which is upper limit temperature. If the control part 31 judges that the temperature of the cooking chamber 12 is higher than 60 degreeC in step S104, it will wait for a user until the temperature of the cooking area 12 becomes 60 degrees C or less (S105). For example, the control unit 31 performs a display prompting the display unit 34 to wait.

  If it judges that the temperature of the cooking chamber 12 is 60 degrees C or less in step S104, the control part 31 will energize the water vapor | steam supply part 15 (S106). In the water vapor supply unit 15, the water supply pump 17 supplies water from the water storage tank 16 to the heating unit 18. The water supplied from the water storage tank 16 to the heating unit 18 by the water supply pump 17 is heated to 100 ° C. or more by the heater 21 in the heating unit 18. Thereby, water vapor | steam generate | occur | produces in the heating part 18, and the produced | generated water vapor | steam is supplied to the inside of the cooking chamber 12. FIG. The steam supplied to the inside of the cooking chamber 12 regenerates the zeolite in the coating layer 28 provided on the inner wall of the main body 11 forming the cooking chamber 12.

  When a predetermined time has elapsed since the energization of the water vapor supply unit 15, the control unit 31 stops the energization of the water vapor supply unit 15 and notifies the end (S107). The control unit 31 notifies the end of the supply of water vapor by, for example, a display indicating the end on the display unit 34 or the sound of a buzzer (not shown). When the user is notified of the end in step S107, the user opens the lid 27 and wipes off the water droplets in the cooking cabinet 12 with a cloth or a cloth, for example (S108). When the supply of water vapor is completed, water droplets in which an odorous substance is dissolved adhere to the inner wall of the main body 11 forming the cooking chamber 12, that is, the surface of the coating layer 28. Therefore, by wiping off the water droplets in the cooking cabinet 12, the odor component desorbed from the zeolite by regeneration is removed together with the condensed water droplets.

Here, the relationship between the temperature of the cooking chamber 12, the amount of water vapor condensed, and the odor component desorption ratio will be described with reference to FIG. FIG. 8 shows the relationship between the temperature of the inner wall of the cooking cabinet 12, that is, the coating layer 28, the amount of water vapor condensed (mg / cm ² ), and the odor component desorption ratio (%). The amount of water vapor condensation means the amount of water droplets condensed on the inner wall of the cooking cabinet 12. The desorption ratio is a ratio between the amount of adsorption before the regeneration of the coating layer 28 that has adsorbed the odor component and the amount of adsorption after the regeneration. Specifically, a test piece in which the coating layer portion 28 is formed is placed in a container in which 10 liters of air containing 10 ppm of trimethylamine, which is a typical fish odor component, is sealed for 1 hour. The trimethylamine released when this test piece was heated at 250 ° C. was set as the total adsorption amount, that is, the adsorption amount A0 before the coating layer portion 28 was regenerated. After heating the test pieces on which trimethylamine was adsorbed under the same conditions as above to a predetermined temperature, water vapor was supplied to each test piece for 1 minute. As a result, part of the trimethylamine adsorbed on the coating film layer portion 28 adheres to the surface together with water droplets, and the remaining portion remains on the coating film layer portion 28. All the test pieces after heating to each temperature and supplying water vapor were heated to 250 ° C., and the amount of released trimethylamine was detected. The desorption ratio was calculated from the amount A of released trimethylamine and the adsorption amount A0 before regeneration. Therefore, when the residual amount A of trimethylamine in the coating layer 28 is A = A0, which is the same as the adsorption amount A0, the desorption ratio is 0%, and the residual amount A of trimethylamine in the coating layer 28 is 0. When A = 0, the desorption ratio is 100%.

  As shown in FIG. 8, the amount of water droplets that condenses on the surface of the coating layer 28 increases as the temperature of the cooking chamber 12 decreases. On the other hand, when the temperature of the cooking chamber 12 is increased from 0 ° C. to 60 ° C., the replacement of the odorous component (trimethylamine) molecules with water molecules in the zeolite is promoted, so that the desorption ratio increases. However, when the temperature of the cooking chamber 12 exceeds 60 ° C., the amount of water droplets adhering to the surface of the coating layer 28 decreases, so that the replacement of the odor component molecules with water molecules in the zeolite decreases, and the supply of water vapor The regeneration efficiency of the coating film layer portion 28 is deteriorated. Therefore, when the coating layer 28 is regenerated using water vapor, it is desirable to maintain the temperature of the cooking cabinet 12 at about 30 ° C. to 60 ° C.

  On the other hand, when the temperature of the cooking chamber 12 further rises to 100 ° C. or higher, water droplets hardly adhere to the coating layer 28, so that the replacement effect of the odor component due to the supply of water vapor is reduced, but the physical odor component Detachment is promoted. However, if the temperature of the cooking chamber 12 is increased, a large amount of energy is required for heating the cooking chamber 12, and the temperature of the cooking chamber 12 after the regeneration of the coating layer 28 is high, so that the next cooking can be performed. Migration becomes difficult.

As described above, the first embodiment of the present invention has the following effects.
Zeolite having an affinity for water is likely to adsorb the water vapor supplied from the water vapor supply unit 15 when the temperature is lower than the upper limit temperature (for example, 60 ° C. or lower) lower than that of oven cooking or grill cooking. Therefore, the odor component adsorbed on the zeolite in the coating layer 28 is replaced by the supplied water vapor and desorbed from the zeolite. The odor component desorbed from the zeolite is dissolved in water droplets generated by the condensation of the supplied water vapor. As a result, the zeolite adsorbing the odor component at a relatively low temperature of about 60 ° C. is regenerated. Therefore, the energy and time required for regeneration of the zeolite adsorbed with odor can be reduced, and the deodorizing ability can be improved.

  By setting the ratio of silica and alumina contained in the zeolite as a molar ratio of silica / alumina ≦ 10, the affinity of zeolite with water is improved. Therefore, the odor component molecules adsorbed on the zeolite are replaced by the supplied water vapor. Therefore, the zeolite contained in the coating layer 28 can be regenerated with less energy.

(Second Embodiment)
A cooking device according to a second embodiment of the present invention will be described.
In the case of the second embodiment, the configuration of the cooking device 10 is the same as that of the first embodiment, and the processing procedure for regenerating the coating layer 28 is different from that of the first embodiment. Therefore, in 2nd Embodiment, the reproduction | regeneration procedure of the coating-film layer part 28 is demonstrated based on FIG. Detailed description of the same processing as that of the first embodiment is omitted.
First, the user opens the lid 27 and confirms whether food is contained in the cooking cabinet 12 (S201). And if it confirms that the foodstuff is not accommodated in the inside of the cooking chamber 12, the "steam deodorizing course" will be input from the operation part 32 (S202). When receiving an input from the operation unit 32, the control unit 31 turns on the illumination 33 provided in the cooking cabinet 12 (S203). After lighting the illumination 33, the control unit 31 acquires the temperature of the cooking cabinet 12 from the temperature sensor 26, and determines whether or not the temperature of the cooking cabinet 12 is 60 ° C. or less (S204). If it judges that the temperature of the cooking chamber 12 is higher than 60 degreeC in step S204, the control part 31 will urge the user to wait until the temperature of the cooking chamber 12 becomes 60 degrees C or less (S205). On the other hand, if it judges that the temperature of the cooking chamber 12 is 60 degrees C or less in step S204, the control part 31 will energize the water vapor | steam supply part 15 (S206).

  The controller 31 supplies water vapor to the cooking chamber 12 by energizing the water vapor supply unit 15. And the control part 31 will dry the water droplet adhering to the inner wall of the cooking chamber 12, ie, the surface of the coating-film layer part 28, if predetermined time passes since electricity supply to the water vapor | steam supply part 15 (S207). At this time, the control unit 31 energizes the heater 13 used for oven cooking, and drives the circulation fan 14 and the ventilation unit 25. Thereby, the temperature inside the cooking cabinet 12 rises, and the water droplets containing the odor component adhering to the inner wall of the cooking cabinet 12 are dried. By using the circulation fan 14, the air heated by the heater 13 is supplied as hot air to the cooking chamber 12. And by driving the ventilation part 25, the water vapor | steam and the odor component which were vaporized with the warm air supplied to the cooking chamber 12 are discharged | emitted outside the cooking chamber 12. FIG. Therefore, the inside of the cooking cabinet 12 is dried without wiping with a cloth or the like. When the drying of the cooking chamber 12 is completed, the control unit 31 stops energization of the heater 13, the circulation fan 14, and the ventilation unit 25 and notifies the completion (S208).

The second embodiment has the following effects in addition to the effects of the first embodiment.
After supplying the heated water vapor from the water vapor supply unit 15 to the coating film layer unit 28 of the cooking cabinet 12, hot air is supplied to the cooking cabinet 12 from the heater 13 and the circulation fan 14. Therefore, water droplets condensed on the inner wall of the cooking chamber 12 by the supply of water vapor are dried by the hot air that is subsequently supplied. Thereby, the odor component dissolved in the water droplet is vaporized together with the water droplet. At this time, since the ventilation unit 25 is also driven, the vaporized odor component is discharged to the outside of the cooking chamber 12 together with water vapor generated by vaporization of the water droplets. As a result, the odor component substituted from the zeolite by the supply of water vapor is discharged to the outside together with the vaporized water vapor. Therefore, wiping off the inner wall of the cooking cabinet 12 becomes unnecessary, and handling can be facilitated.

  Further, even when the cooking cabinet 12 is heated after the supply of water vapor as in the second embodiment, a high temperature that decomposes the odor component by the catalyst is not necessary. That is, it is sufficient to heat the inside of the cooking cabinet 12 to such an extent that water droplets in which odor components are dissolved are vaporized into water vapor. Therefore, using the oven cooking function, for example, the inside of the cooking chamber 12 is dried and the odor components are removed with less energy than when the temperature inside the cooking chamber 12 is heated to a high temperature of 200 ° C. or higher. Can do. Even when water droplets are condensed, the inside of the cooking cabinet 12 is dried in a short time. Therefore, corrosion of the coating layer 28 and each part of the main body 11 can be reduced.

(Other embodiments)
In the plurality of embodiments described above, zeolite has been described as an example of the physical adsorbent. However, the physical adsorbent has heat resistance and affinity with water, and if it is an adsorbent that can be dispersed in the coating layer 28 in a powder form, for example, it has both silica powder, alumina powder, and catalytic ability. The present invention can be applied not only to metal oxides such as manganese dioxide or zeolite such as activated carbon.
Moreover, 2nd Embodiment demonstrated the example which supplies warm air to the cooking chamber 12 using the heater 13 and the circulation fan 14 with which the heat cooking apparatus 10 is provided. However, a heater or the like for drying the inside of the cooking cabinet 12 may be provided separately.

The schematic perspective view which shows the state which open | released the cover of the heat cooking apparatus by 1st Embodiment of this invention. The schematic diagram which looked at the main body from the lid side in order to demonstrate the structure of the heat cooking apparatus by 1st Embodiment of this invention Schematic diagram showing a section cut along line III-III in FIG. The block diagram which shows the electric constitution of the heat cooking apparatus by 1st Embodiment of this invention. It is a schematic diagram which shows the coating-film layer part of the heat cooking apparatus by 1st Embodiment of this invention, Comprising: (A) is a figure which shows adsorption | suction of the molecule | numerator of an odor component, (B) is driven out by adsorption | suction of a water molecule. Of the odor component molecules Schematic showing the relationship between the supply time of water vapor and the amount of odorous components remaining in the coating layer Schematic which shows the procedure of reproduction | regeneration of a coating-film layer part in the heat cooking apparatus by 1st Embodiment of this invention. Schematic showing the relationship between the temperature of the inner wall of the cooking chamber, the amount of water vapor condensed and the odor component desorption ratio Schematic which shows the procedure of reproduction | regeneration of a coating-film layer part in the heat cooking apparatus by 2nd Embodiment of this invention.

Explanation of symbols

  In the drawings, 10 is a cooking device, 11 is a main body, 12 is a cooking chamber, 13 is a heater (hot air supply means), 14 is a circulation fan (hot air supply means), and 15 is a water vapor supply section (water vapor supply means). , 26 is a temperature sensor (temperature detection means), and 28 is a coating layer portion.

Claims (3)

A body forming a cooking chamber;
A coating layer portion formed of a heat-resistant silicone film including a physical adsorbent provided on at least a part of the inner wall of the main body forming the cooking chamber;
Temperature detecting means for detecting the temperature of the cooking chamber;
When the temperature of the cooking chamber detected by the temperature detection means is equal to or lower than a preset upper limit temperature, steam supply means for supplying heated steam to the coating film layer portion;
A heating cooking apparatus comprising: The physical adsorbent is zeolite,
2. The cooking apparatus according to claim 1, wherein a molar ratio of silica and alumina contained in the zeolite is silica / alumina ≦ 10.   The heating according to claim 1, further comprising hot air supply means for supplying hot air heated to the cooking chamber after the heated water vapor is supplied to the coating layer by the water vapor supply means. Cooking equipment.

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