JP2010063526A - Cooker and electromagnetic induction heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To facilitate cleaning of oily soot stuck to the side surfaces of a cooking chamber in a cooker. <P>SOLUTION: Functional side bodies and a functional base body treated to have hydrophilic property are configured to be taken out from a cooking chamber to the outside. Oily soot and the like generated from objects to be cooked are stuck to the functional side bodies and the functional base body placed in the interior of the cooking chamber whenever using the cooker, however, the functional side bodies and the functional base body are easily cleaned by taking them out from the interior of the cooking chamber and just immersing them in water for effectively treating them to have the hydrophilic property and, after the cleaning, the functional side bodies and the functional base body are returned to the interior of the cooking chamber. The cooking chamber is continuously used in a clean state as well as in an initial stage. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention optimally heats cooked foods such as general foods, and has a means for easily and easily cleaning after cooking, and an electromagnetic induction heating type equipped with the same It relates to cookers.

  Conventionally, this type of cooking device has been proposed to apply a fluorine coat to the wall surface of the cooking chamber such as the side surface of the cooking chamber to easily remove deposits such as oil generated from the cooked food (for example, (See Patent Document 1 and Patent Document 2).

  The conventional cooking device shown in Patent Document 1 uses a cooking utensil member provided with a composite plating film in which fluorine material fine particles are co-deposited, and such a cooking utensil member. Excellent in impact resistance, scratch resistance, heat resistance, etc., and easy to care, especially in cooking utensils in order to have a coating that can maintain the initial excellent characteristics even after prolonged use A composite plating film containing dispersed fluorine compound fine particles is formed on a member such as a highly stained top plate, a stove saucer, or a grill. That is, the cooking device is provided with a composite plating film containing dispersed fluorine compound fine particles having an average particle diameter of 2 μm or less.

  Moreover, the conventional heating cooker shown by patent document 2 gives transparent non-adhesion coating to the stainless steel raw material inside a heating cooker, and the coating agent used for transparent non-adhesion coating is UV curable resin and a fluorine-type surface. The ultraviolet curable resin is at least one ultraviolet curable resin selected from an acrylic resin, a urethane resin, and a silicone resin, and the fluorine-based surface modifier is an epoxy-modified silicone, Fluorine-based surface modification comprising at least one selected from acrylic-modified silicones and organic / inorganic silicone resins, and having at least one fluoroalkyl group selected from a fluoroalkyl group and a fluoroacryl group. The cooking device is made of a quality material.

  In addition, as a heating cooker of this type, means for applying a far-infrared radiation material to a cooking chamber wall surface such as an upper surface or a side surface of a cooking chamber and radiating far-infrared radiation to a cooked food has been proposed (for example, Patent Document 3). reference).

FIG. 3 shows a conventional cooking device described in Patent Document 3. As shown in FIG. As shown in FIG. 3, the conventional heating cooker is provided with a heating chamber for arranging the ingredients inside and a sheathed heater 31 for heating the ingredients, and 32 is a far infrared radiation that emits far infrared rays. A plate is attached to the back side of the sheathed heater 31, that is, the upper surface of the cooking chamber. The sheathed heater 31 is heated by being energized, and heats the far-infrared radiation plate 32 installed nearby. The heated far-infrared radiation plate 32 radiates far-infrared rays from the surface and heats the food.
JP 7-23862 A JP 2001-78894 A JP 62-131490 A

However, in the conventional configuration, only a fluorine-based paint is applied to the wall surface of the cooking chamber such as the side surface of the cooking chamber, and there is no problem in use if the initial wall surface is not contaminated. However, because the fluorine-based paint is covered with oily smoke, etc., when oily smoke, etc. generated from the cooked food adheres to the wall by using a cooking device, to clean the equipment when the wall is contaminated with the use of the equipment. In addition, the wall surface may be wiped off in order to remove the oily smoke adhering to the wall surface of the cooking chamber, but there is a heating means for heating the cooked food and the workability is extremely poor, and it is difficult to remove the adhered material. Had the problem of being.

  Furthermore, if it is a structure as described in patent document 3, the far-infrared radiation | emission material is only apply | coated to the cooking chamber wall surfaces, such as an upper surface and a side surface of a cooking chamber, and the initial stage wall surface is not contaminated. If so, far infrared rays can be radiated efficiently, but by using a cooking device, the oily smoke generated from the cooked food adheres to the wall surface, so that the far infrared radiation material is covered with oily smoke etc. It had the subject that the amount of radiation | emission of far infrared rays fell with use.

  This invention solves the said conventional subject, and can remove the functional side body and functional bottom body which performed the hydrophilic treatment outside a cooking chamber. By using a cooking device, oily smoke or the like generated from a cooked product adheres to the functional side body and functional bottom body, but can be effectively washed by removing them from the cooking chamber and immersing them in water. To provide a cooking device that can maintain antifouling performance by returning the functional side body and functional bottom body after washing to the cooking chamber, and can continuously use the cooking chamber in a clean state. With the goal. In addition, by carrying a far-infrared radiation material on the top surface of the cooking chamber side, a far-infrared effect can be obtained from the top of the cooked food, and further, it contains a material having a catalytic action as a far-infrared radiation material. Thus, it is possible to decompose the oil smoke and the like adhering to the top surface inside the cooking chamber.

  In order to solve the above-described conventional problems, a heating cooker according to the present invention includes a cooking chamber for storing a food placed on a grill net 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 cooked food, a lower surface heating means for heating the lower surface of the cooked food from under the grille, and a functional side body having a hydrophilic treatment applied to the side surface on the cooking chamber side; The bottom surface of the cooking chamber side is provided with a functional bottom surface body subjected to hydrophilic treatment, and the functional side surface body and the functional bottom surface body can be removed outside the cooking chamber.

  Thereby, the functional side body and the functional bottom body subjected to the hydrophilic treatment can be removed from the inside of the cooking chamber. Oil smoke, etc. generated from the cooked food each time the cooker is used adheres to the functional side or functional bottom placed on the side or bottom of the cooking chamber. It can be cleaned effectively and easily by removing the bottom body and immersing it in water. By returning the functional side body and functional bottom body after cleaning to the cooking chamber side, not only the initial stage but also the cooking chamber is cleaned. It becomes a cooking device that can be used continuously in a safe state.

  The heating cooker or electromagnetic induction heating cooker of the present invention has a configuration in which the food is heated by radiant heat from the upper surface heating means and the lower surface heating means, and the function of applying a hydrophilic treatment to the side surface on the cooking chamber side By providing the functional side surface and the functional bottom surface that has been subjected to hydrophilic treatment on the bottom surface on the cooking chamber side, the careability in the cooking chamber can be improved. In addition, the functional side body and the functional bottom body can be removed from the cooking chamber, so that the hydrophilic side treatment can be performed by removing the functional side body and the functional bottom body from the cooking chamber side and immersing them in water. The oily smudge adhering to the surfaces of the applied functional side body and functional bottom body can be easily and effectively removed from the surface because water enters between the hydrophilic treated surface and the oily smoke dirt. If the functional side body and the functional bottom body are installed in the cooking chamber, there is no need to clean them if they are clean in the initial stage. By adhering to the functional side surface and functional bottom surface, the side surface and bottom surface inside the cooking device are covered with oily smoke and the like, and the inside of the cooking chamber is contaminated with the use of the equipment. Therefore, by removing the functional side body and the functional bottom body from the cooking room and washing them, the attached oily smoke is washed off and returned to the cooking room side, so that the cooking room is used in a clean state as in the initial stage. Can do.

  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, a functional side body having a hydrophilic treatment applied to the side surface on the cooking chamber side, and a hydrophilic treatment applied to the bottom surface on the cooking chamber side. The functional side body and the function which have been subjected to a hydrophilic treatment by providing a cooking device which can be removed from the cooking chamber. The sexual bottom body can be removed from the inside of the cooking chamber. Every time you use the cooker, oily smoke generated from the food is attached to the functional side body placed on the side of the cooking chamber or the functional bottom body placed on the bottom of the cooking chamber. The functional side body and the functional bottom body can be effectively and easily cleaned by removing the functional side body and the functional bottom body from the inside and immersing them in water. Thus, the cooking device can be used not only in the initial stage but also in the cooking chamber in a clean state.

  In the second invention, in particular, when the saucer of the first invention is a heating cooker in which at least the inner surface is subjected to antifouling treatment, oil smoke generated from the cooked food every time the cooker is used, etc. Although it adheres to the inside of the saucer, it can be effectively and easily cleaned by applying an antifouling treatment to the inner surface of the saucer, and the cooking device can be used not only in the initial stage but also in a clean state. be able to.

  In the third aspect of the invention, in particular, the cooking chamber of the first or second aspect of the invention is a heating cooker in which a far-infrared radiation material is carried on the inner top surface, so that the far-infrared radiation material on the top surface is a top surface heating means. It can absorb the heat from and emit far-infrared rays toward the food. Cooked foods that have received the effect of far-infrared radiation generate a lot of oily smoke, etc., and each time the cooker is used, it adheres more to the functional side body placed on the side of the cooking chamber. By removing the side body, it can be cleaned effectively and easily. By returning the functional side body after cleaning to the cooking chamber side, the cooking chamber can be used not only in the initial stage but also in a clean state. It can be a heating cooker.

  According to a fourth aspect of the invention, in particular, the far-infrared emitting material of the third aspect of the invention is a cooking device having a composition mainly composed of at least one oxide of manganese, chromium, and copper. Because the far-infrared emitting material on the top surface absorbs the heat of, and can radiate far-infrared rays more efficiently toward the food, and further contains a material having catalytic action as a far-infrared emitting material, Since it is possible to decompose oil smoke and the like adhering to the top surface of the cooking chamber, it is possible to provide a cooking device that can further obtain the effect of far-infrared rays on the food.

  In the fifth invention, in particular, the far-infrared radiation material of the third invention is a heating cooker having a composition mainly composed of a composite oxide of at least manganese, chromium and copper, so that the heat from the upper surface heating means can be obtained. Because the far-infrared emitting material on the top surface absorbs and can radiate far-infrared rays more efficiently toward the food, and further contains a material having catalytic action as a far-infrared emitting material, the cooking chamber Since the oil smoke etc. adhering to the inner top surface can be decomposed, it is possible to provide a cooking device in which far-infrared effects can be further obtained on the food.

  In the sixth aspect of the invention, in particular, the far-infrared radiation material of the third to fifth aspects of the present invention is a heating cooker having a composition containing at least platinum or palladium, so that the heat from the top surface heating means is far-infrared on the top. The radiant material absorbs and can radiate far-infrared rays more efficiently toward the food. In addition, the far-infrared radiant material contains a catalytic material, so it adheres to the top of the cooking chamber. Therefore, it is possible to provide a cooking device that can further obtain the effect of far-infrared rays on the cooked food.

  In the seventh aspect of the invention, in particular, when the far-infrared radiation material of any one of the third to sixth inventions is a cooking device in which the far-infrared radiation material has been subjected to cocoon treatment, Can absorb far infrared rays toward the food. Furthermore, by using cooking equipment, the oily smoke, etc. generated from the cooked food adheres to the far-infrared radiation material, so that the far-infrared radiation material is covered with oily smoke, etc. If the soot treatment is performed, the oily smoke and the like can be removed 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.

  The eighth invention, in particular, is a cooking device configured such that the functional side body and the functional bottom body of any one of the first to seventh inventions are supported on a base material and a hydrophilic material is supported on the base material. By doing so, oil smoke generated from the cooked food every time the cooker is used adheres to the functional side body placed on the side surface on the cooking chamber side or the functional bottom surface body placed on the bottom surface on the cooking chamber side. However, it can be cleaned more effectively and easily. Furthermore, by returning the functional side body and the functional bottom body after washing to the cooking chamber side, it is possible to provide a cooking device that can be used not only in the initial stage but also in the cooking chamber in a more clean state.

  In the ninth aspect of the invention, in particular, by making the base material of the eighth aspect of the invention into one type of cooking device selected from stainless steel and aluminum steel plate, the functional side body and the functional bottom body are oil smoke or the like. However, if the base material is the base material, oily smoke or the like can be removed by washing without damaging the functional side body and the functional bottom body. Furthermore, by returning the functional side body and the functional bottom body after washing to the cooking chamber side, it is possible to provide a cooking device that can be used not only in the initial stage but also in the cooking chamber in a more clean state.

  In the tenth aspect of the invention, in particular, a base material on which the functional side body and the functional bottom body of any one of the first to seventh aspects of the invention are glazed and a hydrophilic material is supported on the glazed base material. The functional side body in which oil smoke generated from the cooked food is used on the side surface of the cooking chamber and the bottom surface of the cooking chamber side each time the cooking device is used. Although it adheres to the bottom surface, it can be cleaned more effectively and easily. Furthermore, by returning the functional side body and the functional bottom body after washing to the cooking chamber side, it is possible to provide a cooking device that can be used not only in the initial stage but also in the cooking chamber in a more clean state.

  In the eleventh aspect of the invention, in particular, the far-infrared emitting material on the top surface is heated from the upper surface heating means by using the electromagnetic induction heating type cooking device equipped with the heating cooking device of any one of the first to tenth inventions. Can absorb far infrared rays toward the food. Cooked foods that have received the effect of far-infrared radiation generate a lot of oily smoke, etc., and each time the cooker is used, it adheres more to the functional side body placed on the side of the cooking chamber. By removing the side body, it can be cleaned effectively and easily. By returning the functional side body after cleaning to the cooking chamber side, the cooking chamber can be used not only in the initial stage but also in a clean state. It can be set as the electromagnetic induction heating type cooking appliance carrying a heating cooker.

  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)
FIG. 1 shows a configuration diagram of a heating cooker according to the first embodiment of the present invention.

In FIG. 1, the heating cooker 11 of the present invention includes an upper surface heating means 4 that heats the upper surface of the food 3 in a cooking chamber 1 that houses the food 3 placed on the grill 2 provided with the saucer 7. The lower surface heating means 5 for heating the lower surface and the functional side body 6 that can be removed from the cooking chamber 1 are provided on the side surface of the cooking chamber 1, and are removed from the cooking chamber 1 to the bottom surface of the cooking chamber 1. It is set as the structure which provided the functional bottom face body 10 which can do. In the first embodiment, the temperature detecting means 8 in the cooking chamber 1 and the bottom temperature detecting means 9 for detecting the bottom temperature of the cooking chamber 1 electrically insulate the K-type thermocouple with an insulating material such as ceramics. What was coated with a metal such as stainless steel was used. The upper surface heating means 4 and the lower surface heating means 5 are controlled by a cooking process program of a control means (not shown) according to the temperatures measured by the temperature detection means 8 and the bottom temperature detection means 9.

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

  First, when cooking with a heating cooker, when the user pulls out the handle, the grill 2 and the tray 7 are slid out of the cooking chamber 1 in conjunction therewith. Therefore, the food 3 such as fish is placed on the grill 2 and the handle is pushed and slid to be stored in the cooking chamber 1. Then, the 1st cooking process which heats the foodstuff 3 starts by operating the operation part which is not shown in figure. When the first cooking step is started, a step in which a control unit (not shown) energizes the upper surface heating unit 4 and the lower surface heating unit 5 is performed. In this step, the air temperature in the cooking chamber 1 increases with the heating time, and the food 3 starts to be heated. Also, the temperature of the bottom surface increases with the heating time. Then, when the temperature of the bottom surface reaches the upper limit temperature Ta, the second cooking process starts. In this step, the control means controls the lower surface heating means 5 so that the temperature of the bottom surface becomes Ta, and the upper surface heating means 4 continues to be energized. Since the air temperature in the cooking chamber 1 continues to rise, the food 3 is further heated. At this stage, oily smoke or the like starts to be generated from the cooked food 3 and oily smoke or the like starts to adhere to the functional side body 6 placed on the side surface of the cooking chamber 1. And if the temperature in the cooking chamber 1 becomes upper limit temperature Tb, a 3rd cooking process will start. In this step, the control means controls the upper surface heating means 4 and the lower surface heating means 5 so that the temperature in the cooking chamber 1 becomes Tb, and controls the lower surface heating means 5 so that the temperature of the bottom surface becomes Ta. The food 3 is heated at a constant temperature. At this stage, a large amount of oily smoke has already been generated from the cooked food 3, and a large amount of oily smoke or the like adheres to the functional side body 6 placed on the side surface of the cooking chamber 1 and is further placed on the bottom surface of the cooking room 1. Oil smoke or the like also adheres to the functional bottom body 10. Moreover, since the temperature in the cooking chamber 1 is high, a portion where the attached oily smoke or the like sticks can be formed.

  When the cooking process is performed until the cooking process time reaches the predetermined time t1, the control unit ends energization of the upper surface heating unit 4 and the lower surface heating unit 5 and ends the cooking process. The user can take out the cooked food 3 by pulling the handle out of the cooking chamber 1.

  The elapsed time of the cooking process is counted by a timer (not shown) connected to the control means.

  As described above, according to the first embodiment, in the step of cooking the food 3, the functional side body 6 in which oil smoke generated from the food 3 is always placed on the side surface in the cooking room 1, or the cooking room. Although it adheres to the functional bottom body 10 placed on the bottom surface in 1 and there is a part where oily smoke or the like is stuck due to high temperature, the functional side body 6 and the functional bottom body 10 are outside the cooking chamber 1. Can be removed. Therefore, the functional side body 6 and the functional bottom body 10 to which oily smoke or the like is attached can be effectively and easily cleaned by the user, and the functional side body 6 after cleaning is returned to the inside of the cooking chamber 1. Thus, the cooking chamber can be used continuously in a clean state.

  In addition, when the functional side body 6 and the functional bottom body 10 reach 200 ° C. or higher, deposits such as oil smoke stick to the surface, making it difficult to clean. At this time, the surface is subjected to hydrophilic treatment. Therefore, water spreads on the hydrophilic treatment surface by immersing the portion where the deposit such as oily smoke is stuck in water, and water enters between the hydrophilic treatment surface and the deposit. Since the water that has entered cuts the bond between the hydrophilic treatment surface and the deposit, the functional side body 6 and the functional bottom body 10 on which deposits such as oily smoke are stuck can be easily washed.

  In addition, when the surface temperature of the functional side body 6 or the functional bottom body 10 becomes 250 ° C. or higher, corrosive compounds such as salt adhere to the part where oily smoke or the like is stuck. If a base material having high corrosion resistance such as stainless steel or aluminum steel plate or a base material subjected to glazing treatment is used, corrosion of the base material can be suppressed even when a corrosive compound adheres.

(Embodiment 2)
FIG. 2 shows a block diagram of a heating cooker according to the second embodiment of the present invention.

  In FIG. 2, the heating cooker 21 of the present invention has a configuration in which a far-infrared radiation material 22 is carried on the top surface inside the cooking chamber 1, and the rest is the same as in the first embodiment. Hereinafter, a different part from Embodiment 1 is demonstrated.

  According to the second embodiment, in the step of cooking the food 3, the upper surface heating means 2 heats the food 3 and at the same time also heats the far-infrared radiation material 22 to radiate far infrared rays toward the food 3. . The cooked food 3 that has received far-infrared rays has a faster cooking performance on the surface, and the far-infrared rays penetrate into the cooked food 3, so that it is cooked together with radiant heat from the upper surface heating means 4 and the lower surface heating means 5. .

  In addition, actually put 4 sword fish into the cooking chamber of the heating cooker, and measure the cooking time from the start of cooking until the surface of the sword fish has an appropriate grilled color, with or without far infrared radiation material on the top. went. The color of the surface of the sword fish was measured to determine the L value as an index for the surface of the sword fish to be baked. The L value is a value used as an indicator of grilling color. The L value is 70 for raw sword fish that has not been cooked, and the L value is 20 for charcoal. The L value should be 30-40 as a suitable value for the grilling color of the sword fish. In the second embodiment, as a result of obtaining the cooking time until the L value on the surface of the sword fish reaches 30-40, the far infrared radiation material It was 13.8 minutes when there was, and 18 minutes when there was not. From this, it can be seen that when the far-infrared emitting material is carried on the top surface, the time until the surface of the sword fish is burned is short.

  In addition, far-infrared radiating materials are used repeatedly, and the amount of radiated far-infrared radiation is reduced due to adhesion of oil and so on to the surface. When oxides or complex oxides thereof are used, it is possible to suppress adhesion of oily smoke and the like, and it is possible to shorten the time until the surface of the sword fish is baked even after repeated cooking.

  Furthermore, the far-infrared radiation material contains platinum or palladium that has a function of decomposing oil smoke, which can further suppress the adhesion of oil smoke and the like. Time can be shortened.

  In addition, you may mount the heating cooker of this Embodiment in an electromagnetic induction heating type cooking device.

  As described above, the cooking device according to the present invention can be applied regardless of the cooking device method, and can also be applied to a large cooking device.

The block diagram which shows the structure of the heating cooker in Embodiment 1 of this invention. The block diagram which shows the structure of the heating cooker in Embodiment 2 of this invention. Configuration diagram showing the configuration of a conventional cooking device

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 Functional side body 7 Saucepan 8 Temperature detection means 9 Bottom temperature detection means 10 Functional bottom body 11, 21 Heating cooker 22 Far-infrared radiation material

Claims (11)

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 means for heating from under the grill, a functional side body in which the side surface on the cooking chamber side is subjected to hydrophilic treatment, and a functional bottom surface body in which the bottom surface on the cooking chamber side is subjected to hydrophilic processing; And the functional side body and the functional bottom body can be removed outside the cooking chamber. The cooking device according to claim 1, wherein at least an inner surface of the tray is subjected to a hydrophilic treatment. The cooking device according to claim 1 or 2, wherein the cooking chamber carries a far-infrared radiation material on the top surface of the cooking chamber. 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 cooking device according to any one of claims 3 to 5, wherein the far-infrared radiation material has a composition containing at least platinum or palladium. The far-infrared radiation material is a heating cooker according to any one of claims 3 to 6, wherein the far-infrared radiation material is subjected to a cocoon treatment. The cooking device according to any one of claims 1 to 7, wherein the functional side body and the functional bottom body are configured to carry a base material and a hydrophilic material on the base material. The cooking device according to claim 8, wherein the base material is one selected from stainless steel and aluminum steel plates. The functional side surface body and the functional bottom surface body are heat-cooked according to any one of claims 1 to 7, wherein the base material is subjected to wrinkle treatment, and the hydrophilic material is supported on the base material subjected to wrinkle treatment. vessel. The electromagnetic induction heating type cooking appliance which mounts the heating cooking appliance of any one of Claims 1-10.

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