JP2010181084A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker enabling sterilization of cooking utensils while saving electric power and improving convenience. <P>SOLUTION: The heating cooker 1 includes a heating chamber 2 for storing a heated object and a heating means 5 for heating the heated object. A plurality of cooking menus with different cooking conditions are selected and cooking is performed. The cooking menu includes a sterilization process for sterilizing the cooking utensils after completion of the cooking, and heating conditions of the sterilization process differ depending on the cooking menus. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a heating cooker that cooks cooked food and sterilizes cooking utensils.

  A conventional cooking device is disclosed in Patent Document 1. This cooking device heats and cooks the food by supplying steam into a heating chamber for storing the food. Further, Patent Document 2 discloses a sterilization apparatus that sterilizes cooking utensils by supplying steam to a storage room that houses the cooking utensils. For this reason, by providing a sterilization mode in which steam is supplied into the heating chamber of the heating cooker and heated at a predetermined temperature for a predetermined time, the cooking utensil arranged in the heating chamber can be sterilized.

JP 2008-25894 A (page 4 to page 11, FIG. 5) JP-A-2004-222816 (2nd page to 4th page, FIG. 1)

  However, according to the heating cooker provided with the above-mentioned sterilization mode, it is necessary to sterilize various bacteria, and therefore, the bacteria having a low killing temperature are heated at a high temperature for a long time. For this reason, there is a problem that power is wasted and the waiting time until the next cooking is long and the convenience is poor.

  An object of this invention is to provide the heating cooker which can improve power and can disinfect cooking utensils while aiming at power saving.

  In order to achieve the above-mentioned object, the present invention comprises a heating chamber for storing an object to be heated and a heating means for heating the object to be heated, and cooking by selecting a plurality of cooking menus having different cooking conditions and cooking by heating. The cooking menu is characterized in that the cooking menu has a sterilization process for sterilizing the cooking utensil after the cooking is finished, and heating conditions of the sterilization process differ depending on the cooking menu.

  According to this configuration, when a food item is arranged in the heating chamber and a cooking menu is selected, cooking is performed by heating with the heating means under the cooking conditions based on the cooking menu. When cooking is completed, the cooking utensil used for cooking is placed in the heating chamber, and the sterilization process of the cooking menu is performed. The heating conditions of the sterilization process are set to heating conditions suitable for sterilization of the target bacteria with respect to the cooking menu.

  According to the present invention, in the heating cooker having the above-described configuration, the heating means includes a steam generator that supplies steam to the heating chamber. According to this structure, the steam generated by the steam generator is supplied to the heating chamber, and the cooked food is cooked. In the sterilization process, the cooking utensil arranged in the heating chamber is sterilized by wet heat.

  Further, the present invention provides a heating cooker having the above-described configuration, wherein a plurality of heating conditions for the sterilization process can be selected when the kill temperature of the target bacteria is higher than a predetermined temperature for the cooking menu, The heating conditions are characterized by having different heating temperatures depending on the cooking utensils.

  According to this configuration, when the kill temperature of the target fungus for the cooking menu is low, the cooking utensil is sanitized under the heating condition corresponding to the kill temperature in the disinfection step. When the kill temperature of the target bacteria for the cooking menu is high, the heating conditions for the sterilization process are selectable, and sterilization is performed under the heating conditions selected according to the heat-resistant temperature of the cooking utensil. .

  Moreover, the present invention is characterized in that, in the cooking device having the above-described configuration, icons of cooking utensils are displayed corresponding to a plurality of heating conditions of the sterilization step.

  Further, the present invention can store the cooking menu in which cooking is performed when the power is stopped at the end of cooking in the heating cooker having the above configuration, and the sterilization process can be started continuously when the power is turned on again. It is characterized by.

  According to this configuration, a cooking menu for cooking is stored when an instruction to stop the power supply to the cooking device is given at the end of cooking. When the power is turned on again, the cooking menu that was previously cooked is called, and the sterilization process of the cooking menu can be executed.

  According to the present invention, the cooking menu has a sterilization process after cooking, and the heating conditions of the sterilization process differ depending on the cooking menu, so it is suitable for the bacteria contained in the food cooked by the selected cooking menu Sterilization of cooking utensils can be performed under heating conditions. For this reason, bacteria with a low killing temperature are sterilized at a low temperature, and heating at a high temperature for a long time is not performed. Therefore, it is possible to save power and shorten the waiting time until the next cooking, thereby improving the convenience of the heating cooker.

The front view which shows the heating cooker of embodiment of this invention Front sectional drawing which shows the heating cooker of embodiment of this invention Side surface sectional drawing which shows the heating cooker of embodiment of this invention Top surface sectional drawing which shows the heating cooker of embodiment of this invention Front sectional drawing which shows the cross section which passes along the 1st exhaust port of the heating cooker of embodiment of this invention. Top sectional drawing which shows the closed state of the exhaust damper of the heating cooker of embodiment of this invention Top surface sectional drawing which shows the open state of the exhaust damper of the heating cooker of embodiment of this invention Top surface sectional drawing which shows the closed state of the supply air damper of the heating cooker of embodiment of this invention Top surface sectional drawing which shows the state which the supply air damper of the heating cooker of embodiment of this invention opened Top sectional drawing which shows the time of cooking by the microwave of the heating cooker of embodiment of this invention The block diagram which shows the structure of the heating cooker of embodiment of this invention. The flowchart which shows the operation | movement of the cooking by the steam of the heating cooker of embodiment of this invention. Top sectional drawing which shows the time of the cooling after cooking with the steam of the heating cooker of embodiment of this invention The figure which shows the cooking end screen of the heating cooker of embodiment of this invention The figure which shows the other cooking end screen of the heating cooker of embodiment of this invention

  Embodiments of the present invention will be described below with reference to the drawings. FIG. 1: has shown the front view of the heating cooker of one Embodiment. In the heating cooker 1, the front surface of a heating chamber 2 (see FIG. 2) arranged with the front surface opened in the main body housing 4 is opened and closed by a door 3. A handle 3 a that is held by a user to open and close the door 3 is provided on the upper portion of the door 3. A viewing window 3d in which heat-resistant glass is fitted is provided at the center of the door 3 so that the inside of the heating chamber 2 can be visually recognized.

  On the right side of the door 3, an operation unit 3b having a display unit 3c is provided. The display unit 3c includes a liquid crystal panel or the like, and displays an operation menu, an operation state of the heating cooker 1, and the like. The operation unit 3b is provided with a power key 72, a start key 73, a selection dial 74, and the like. The power key 72 turns on / off the heating cooker 1.

  The start key 73 instructs the start of the cooking menu or restarts the temporarily stopped cooking menu. The selection dial 74 is rotatably provided and is formed in an annular shape. An enter key 75 is disposed inside the selection dial 74. The selection dial 74 performs an operation of selecting an operation menu displayed on the display unit 3 c, and an item selected by the selection dial 74 is determined by the determination key 75.

  2, 3, and 4 show a front sectional view, a side sectional view, and a top sectional view of the cooking device 1. A placing tray 9 is arranged in the heating chamber 2 provided in the main body housing 4, and the food is placed on the placing tray 9 and stored therein.

  A circulation duct 10 is provided in the main body casing 4 along the outer wall of the heating chamber 2. The circulation duct 10 is formed by sequentially connecting a right side surface portion 11, a top surface top surface portion 12, and a left side surface portion 13. An air inlet 10a facing the heating chamber 2 opens in the side surface portion 11 at a substantially center in the front-rear direction, and jet ports 10b and 10c facing the heating chamber 2 open in the top surface portion 12 and the side surface portion 13.

  In addition, an air supply port 33 is opened on the right side wall of the heating chamber 2 on the near side of the intake port 10a, and a first exhaust port 34 is opened on the back side. The air supply port 33 is arranged in the vicinity of the door 3, and an air flow blown from the air supply port 33 circulates along the door 3. A second exhaust port 35 is opened at the lower rear of the first exhaust port 34. The second exhaust port 35 has a smaller opening area than the first exhaust port 34.

  A circulation fan 14 driven by a circulation motor 14 a is disposed on the side surface portion 11. By driving the circulation fan 14, steam or air in the heating chamber 2 is sucked into the circulation duct 10 from the intake port 10a and blown out from the ejection ports 10b and 10c. The side surface portion 11 is provided with a temperature sensor 16 to detect the temperature of steam or air in the heating chamber 2 flowing into the side surface portion 11.

  A heater 15 such as a sheathed heater is disposed on the top surface portion 12. The cooked food is heated by the radiant heat of the heater 15. Moreover, the steam and air which circulate through the circulation duct 10 are heated by the heater 15, and the heated steam and air are blown out from the ejection ports 10b and 10c. Thereby, the vapor | steam and air in the heating chamber 2 are maintained at predetermined temperature. Moreover, the temperature of the steam supplied to the heating chamber 2 can be further increased to generate superheated steam.

  A detachable water supply tank 7 is disposed on the right side of the heating chamber 2. A steam generator 5 (heating means) is provided behind the water supply tank 7. The steam generator 5 is connected to a water supply tank 7 and generates steam by heating a heater (not shown). A steam duct 6 is led out to the steam generator 5 and connected to the side surface portion 11 of the circulation duct 10. The steam generated by the steam generator 5 flows through the steam duct 6 and flows into the side surface portion 11 of the circulation duct 10 through the inlet 6a.

  An outside air inflow duct 8 is formed between the main body housing 4 and the heating chamber 2 below and on the right side of the heating chamber 2. The outside air inflow duct 8 has a suction port 8 a opened on the bottom surface of the main body housing 4. A cooling fan 17, an electrical component 18, and a magnetron 20 are disposed below the outside air inflow duct 8. A blower duct 30 is disposed on the side of the outside air inflow duct 8. A dilution fan 31 driven by a drive motor 31a is provided in the air duct 30.

  The electrical unit 18 includes a drive circuit that drives each part of the heating cooker 1, a control circuit that controls the drive circuit, and the like, and a large number of heating elements are mounted thereon. The magnetron 20 supplies microwaves into the heating chamber 2 through the waveguide 21. The cooling fan 17 takes outside air into the outside air inflow duct 8 through the suction port 8a, and cools the electrical component 18 and the magnetron 20 that generate heat. Further, the outside air flowing into the outside air inflow duct 8 is guided to the dilution fan 31 by the cooling fan 17. The outside air taken into the outside air inflow duct 8 flows out from an opening (not shown) formed on the back surface of the main body housing 4 or the like.

  FIG. 5 is a front sectional view of a section passing through the first exhaust port 34 of the heating device 1. 2 to 5, the first exhaust duct 36 is led out from the first exhaust port 34 to the right side wall of the heating chamber 2. The first exhaust duct 36 has a lateral passage 36a extending in the lateral direction and a longitudinal passage 36b bent upward from the lateral passage 36a. A top cap 40 disposed on the top surface of the main housing 4 is provided at the upper end of the vertical passage 36b.

  A suction port 38a for sucking outside air through a suction duct 38 is formed on the back side of the lateral passage 36a. A humidity sensor 39 is disposed on the front side of the lateral passage 36a so as to face the suction port 38a. The humidity sensor 39 detects the humidity of the exhaust from the first exhaust port 34. Further, an exhaust damper 37 that selectively opens the first exhaust port 34 and the suction port 38a is provided in the lateral passage 36a.

  FIG. 6 is a top sectional view showing details of the exhaust damper 37. The exhaust damper 37 has an arm 37c rotatably supported by a shaft portion 37b by a drive motor (not shown), and a flexible member 37a is disposed at the tip of the arm 37c. The arm 37c is made of a thin solid bar and is elastically deformable. As shown in the figure, the flexible member 37a is in close contact with the periphery of the first exhaust port 34, the first exhaust port 34 is closed, and the suction port 38a is opened. At this time, the exhaust damper 37 is biased in the closing direction by the elastic force of the arm 37c.

  Further, as shown in FIG. 7, when the arm 37c rotates and the flexible member 37a comes into close contact with the periphery of the suction port 38a, the suction port 38a is closed. At this time, the first exhaust port 34 is opened. Therefore, the exhaust damper 37 constitutes a suction damper that opens and closes the suction port 38a. Since the first exhaust port 34 and the suction port 38a are opened and closed by one exhaust damper 37, the number of parts can be reduced.

  The vertical passage 36 b of the first exhaust duct 36 has a flow passage area enlarged at the top and is connected to the top cap 40. The top cap 40 has an open end that opens forward to form an air outlet 40a. The lower end of the air outlet 40 a is arranged away from the top surface of the main body housing 4. Thereby, when the main housing 4 is covered with water, it is possible to prevent water from entering the first exhaust path 36.

  Further, the upper wall and the lower wall of the top cap 40 are inclined upward by 20 ° or more with respect to the horizontal. Thereby, the exhaust discharged to the outside from the air outlet 40a of the top cap 40 is blown obliquely upward by 20 ° or more with respect to the horizontal. Since the lower end of the air outlet 40a is separated from the top surface of the main body housing 4 and is exhausted obliquely upward from the air outlet 40a, the flow of steam along the top surface of the main body housing 4 can be reduced. Therefore, condensation on the top surface of the main body housing 4 can be reduced.

  In addition, you may provide the projection part (not shown) which protrudes toward the front from the lower end of the blower outlet 40a. Thereby, it is possible to cancel the Coanda effect in which the steam flows along the top surface of the main body housing 4 from the lower part of the air outlet 40a. As a result, the condensation on the top surface of the main body housing 4 can be further reduced. It is more desirable to form the tip of the protrusion at an acute angle because the Coanda effect can be further canceled.

  A second exhaust duct 41 led out from the second exhaust port 35 is connected to the lower surface of the vertical passage 36b of the first exhaust duct 36 by a connecting portion 41a. Thereby, the humidity sensor 39 arranged in the horizontal passage 36a is arranged on the upstream side of the connecting portion 41a provided in the vertical passage 36b. The second exhaust duct 41 may be formed of a flexible tube.

  The second exhaust duct 41 is formed to have a smaller flow area than the first exhaust duct 36. Exhaust gas from the second exhaust port 35 flows through the second exhaust duct 41 and flows into the first exhaust duct via the connecting portion 41a, and is discharged to the outside from the outlet 40a of the top cap 40. The bottom surface of the first exhaust duct 36 is inclined downward toward the connecting portion 41a.

  The blower duct 30 on the side of the heating chamber 2 is provided with a dilution fan 31 at the bottom, and an exhaust passage on the exhaust side of the dilution fan 31 is formed at the top. The air duct 30 includes a vertical passage 30a, a horizontal passage 30b, and a nozzle portion 30c. The vertical passage 30 a is formed to extend upward from the dilution fan 31. The lateral passage 30b is formed to bend backward from the longitudinal passage 30a and is inserted into the first exhaust duct 36.

  The nozzle portion 30c bends further upward from the lateral passage 30b, and the opening 30d at the end opens upward. As a result, an ejector is formed in the first exhaust duct 36, and an air flow from the first exhaust port 34 toward the open end (blower 40 a) is generated by driving the dilution fan 31. At this time, the connecting portion 41a and the suction port 38a are arranged on the upstream side of the opening 30d. Thereby, since a negative pressure is applied to the second exhaust duct 41 and the suction duct 38, the backflow of the airflow can be prevented.

  The lateral passage 30b is formed with a recess 30g that is recessed below the lower end of the connecting portion with the longitudinal passage 30a. At one end of the recess 30g, a sub-nozzle portion 30e that opens to face the first exhaust duct 40 is formed. The lower wall of the sub nozzle part 30e is inclined upward. Thereby, the airflow flowing out from the sub-nozzle part 30e to the first exhaust duct 36 by driving the dilution fan 31 is directed upward, and the backflow to the second exhaust duct 41 can be prevented.

  The lower wall of the recess 30g is inclined downward toward the sub nozzle part 30e. For this reason, when the top surface of the main body housing 4 covers the water and water flows into the air duct 30 from the top surface cap 40, the water is received by the recess 30g and drained from the sub nozzle portion 30e to the first exhaust duct 36. . The water that has entered the first exhaust duct 36 flows down the inclined bottom surface and is collected in the heating chamber 2 via the second exhaust duct 41. Thereby, it is possible to prevent the drive motor 31a of the dilution fan 31 from being flooded.

  Further, a rib 30f extending upward is projected from a connecting portion between the vertical passage 30a and the horizontal passage 30b of the air duct 30. The ribs 30f are provided so as to be biased toward the heating chamber 2 in the lateral passage 30b. The drive motor 31a of the dilution fan 31 is disposed in the vertical passage 30a so as to be biased toward the heating chamber 2. That is, the rib 30f is provided so as to be biased to the same side as the drive motor 31a. Thereby, when the top surface of the main body housing 4 covers the water and the water flows into the blower duct 30, it is possible to more reliably prevent the drive motor 31a of the dilution fan 31 from being flooded.

  An air supply tube 32 is branched from the upper portion of the vertical passage 30 a of the air duct 30. The air supply tube 32 is connected to an air supply duct 50 led out from the air supply port 33 of the heating chamber 2. The air supply tube 32 and the air supply duct 50 constitute an air supply path for supplying air to the heating chamber 2 through the air supply port 33 by driving the dilution fan 31. The air supply tube 32 may be formed by a duct.

  The air supply duct 50 is formed with a leak hole 50a that faces the air supply port 33, and an air supply damper 51 that selectively opens and closes the air supply port 33 and the leak hole 50a. A housing for the air supply damper 51 is formed by the air supply duct 50.

  FIG. 8 is a side sectional view showing details of the air supply duct 50 and the air supply damper 51. An air supply duct 50 forming a housing of the air supply damper 51 is fitted with an annular packing 52 made of a flexible member on an end surface thereof, and is fitted into the air supply port 33. Thereby, the airtightness of the air supply port 33 and the air supply duct 50 is maintained.

  On the inner peripheral side of the packing 52, an annular projecting portion 52a is projected. As shown in the figure, the closed air supply damper 51 is in close contact with the protruding portion 52a, and airflow leakage from the air supply port 33 is prevented. Since the air supply port 33 and the air supply damper 51 are hermetically sealed by the packing 52 that hermetically seals the air supply port 33 and the air supply duct 50, the number of parts can be reduced.

  The air supply damper 51 is rotatably supported by a shaft portion 51 a at the lower end, and is biased in the opening direction by a tension spring 53 connected to the air supply duct 50. A drive motor 54 is disposed behind the air supply damper 51. A cam 55 that contacts the back surface of the air supply damper 51 is attached to the rotation shaft 54 a of the drive motor 54.

  An inflow portion 50 b that connects the air supply tube 32 is formed in the upper portion of the air supply duct 50. The inflow portion 50b is inclined so that the lower side is the front, and airflow is blown out from the air supply port 33 toward the door 3 (see FIG. 11) via the inflow portion 50b. The leak hole 50a is provided below the inflow portion 50b, and the wall surface 50c around the leak hole 50a is formed as an inclined surface inclined with respect to the vertical.

  The air supply damper 51 is pressed by the cam 55 by driving the drive motor 54, and the air supply damper 51 comes into close contact with the protruding portion 52 a of the packing 52 against the urging force of the tension spring 53. Thereby, the air supply damper 51 is kept closed by the pressing of the cam 55 made of a non-elastic member. At this time, the leak hole 50a is opened. The airflow flowing into the air supply duct 50 through the inflow portion 50b by the driving of the dilution fan 30 returns to the outside air inflow duct 8 through the leak hole 50a.

  The exhaust damper 37 is urged in a closing direction by an arm 37c (see FIG. 6) of an elastic member, and the air supply damper 51 is kept closed by a cam 55 of an inelastic member. For this reason, when the exhaust damper 37 and the air supply damper 51 are closed and the internal pressure of the heating chamber 2 rises abnormally, the exhaust damper 37 opens against the urging force of the arm 37c and is exhausted. Thereby, while being able to improve the safety | security of the heating cooker 1, the backflow of the vapor | steam from the air supply port 33 can be prevented.

  As shown in FIG. 9, when the cam 55 rotates in a direction to retract from the air supply damper 51, the air supply damper 51 is opened by the urging force of the tension spring 53. The supply damper 51 is kept in contact with the inclined wall surface 50c and opened. At this time, the leak hole 50a is closed. As a result, the airflow flowing into the air supply duct 50 through the inflow portion 50 b by driving the dilution fan 30 is supplied to the heating chamber 2 from the air supply port 33.

  A receiving portion 51 b made of a rib facing the heating chamber 2 protrudes from the lower portion of the air supply damper 51. The receiving part 51b is formed in a U shape with the heating chamber 2 side and the upper part opened. When the air supply damper 51 is opened, the surface of the air supply damper 51 comes into contact with the gas in the high temperature heating chamber 2, so that condensation occurs on the surface. The supply damper 51 that is inclined by the wall surface 50c causes the condensed water to flow down and be stored in the receiving portion 51b. When the air supply damper 51 is closed, the condensed water is collected from the receiving portion 51b into the heating chamber 2. Thereby, the water leakage to the outside air inflow duct 8 (refer FIG. 2) where the electrical equipment part 18 is arrange | positioned can be prevented.

  FIG. 10 is a block diagram showing the configuration of the heating cooker 1. The heating cooker 1 includes a control device 60 that is disposed in the electrical equipment section 18 and controls each section. The control device 60 includes a circulation fan 14, a heater 15, a steam generator 5, a cooling fan 17, a magnetron 20, a dilution fan 31, an exhaust damper 37, an air supply damper 51, an operation unit 3b, a display unit 3c, a temperature sensor 16, A humidity sensor 39, a water level sensor 5a, a tank water level sensor 7a, and a storage unit 76 are connected.

  The water level sensor 5 a is provided in the steam generator 5 and measures the water level inside the steam generator 5. The tank water level sensor 7 a is provided in the water supply tank 7 and measures the water level inside the water supply tank 7. The storage unit 76 includes a ROM, a RAM, and the like, stores a cooking sequence of a plurality of cooking menus, and temporarily stores calculations by the control device 60.

  In the cooking device 1 having the above-described configuration, when cooking by microwaves is started, the magnetron 20 is driven. Further, as shown in FIG. 11, the air supply port 33 and the exhaust port 34 are opened by the air supply damper 51 and the exhaust damper 37, and the cooling fan 17 and the dilution fan 31 are driven. A microwave is supplied into the heating chamber 2 via the waveguide 21 by the magnetron 20, and the cooked product is heated by the microwave.

  As shown by the arrow A1 (see FIG. 2), the cooling fan 17 causes the outside air to flow into the outside air inflow duct 8 from the suction port 8a. The outside air that has flowed into the outside air inflow duct 8 cools the electrical component 18 and the magnetron 20 as indicated by an arrow A2 (see FIG. 2). The outside air heated by cooling the electrical unit 18 and the magnetron 20 is guided to the dilution fan 31 as shown by an arrow A3 (see FIG. 2).

  The dilution fan 31 sends outside air and flows through the air duct 30, the air supply tube 32, and the air supply duct 50 as indicated by arrows A4 and A5 (see FIG. 3). The outside air guided to the air supply duct 50 is supplied to the heating chamber 2 from the air supply port 33 as indicated by an arrow A6 (see FIG. 11).

  At this time, the airflow blown out from the air supply port 33 arranged in the vicinity of the door 3 flows along the door 3. Thereby, condensation of the door 3 can be prevented by the air heated by cooling the electrical component 18 and the magnetron 20. Further, an air flow is blown out toward the door 3 by the inflow portion 50 b of the air supply duct 50. For this reason, the airflow blown out from the air supply port 33 reliably reaches the door 3, and condensation can be further prevented.

  In addition, as indicated by arrows A7 and A8 (see FIG. 3), outside air is supplied to the first exhaust duct 36 via the nozzle portion 30c and the sub nozzle portion 30e of the blower duct 30.

  The air in the heating chamber 2 is exhausted from the first and second exhaust ports 34 and 35 as shown by arrows A9 and A11 (see FIG. 11). Exhaust gas from the second exhaust port 35 flows through the second exhaust duct 41 and is guided to the first exhaust duct 36 via the connecting portion 41a as indicated by an arrow A10 (see FIG. 3).

  Exhaust gas from the first exhaust port 34 comes into contact with the humidity sensor 39 in the lateral passage 36 a of the first exhaust duct 36. Thereby, the humidity in the heating chamber 2 is detected. The exhaust gas passing through the horizontal passage 36a flows through the vertical passage 36b and merges with the exhaust gas of the second exhaust duct 41 and rises to the outside from the air outlet 40a of the top cap 40 as shown by an arrow A12 (see FIG. 3). Released. At this time, since the nozzle part 30c and the sub nozzle part 30e of the air duct 30 form an ejector, negative pressure is applied to the second exhaust duct 41 and the first exhaust port 33. Thereby, the backflow of exhaust can be prevented.

  When steam is generated from the cooked product by microwave heating and the inside of the heating chamber 2 reaches a predetermined humidity, the end time of cooking is determined by detection of the humidity sensor 39. Thereby, cooking by a microwave is complete | finished.

  FIG. 12 is a flowchart showing the cooking operation using steam. When cooking with steam is started, the air supply port 33 and the first exhaust port 34 are closed by the air supply damper 51 and the exhaust damper 37 as shown in FIG. In step # 12, the steam generator 5 and the heater 15 are driven. Thereby, steam is supplied into the circulation duct 10, and superheated steam is generated by the heating of the heater 15.

  In step # 13, the cooling fan 17, the dilution fan 31, and the circulation fan 14 are driven. Similarly to the above, outside air flows into the outside air inflow duct 8 from the suction port 8 a by driving the cooling fan 17 and the dilution fan 31. And outside air is supplied to the 1st exhaust duct 36 via the nozzle part 30c and the sub nozzle part 30e of the ventilation duct 30. FIG.

  As the circulation fan 14 is driven, the steam in the heating chamber 2 flows into the circulation duct 10 from the air inlet 10a as shown by an arrow C1 (see FIG. 2). The steam that has flowed into the circulation duct 10 is blown out into the heating chamber 2 from the outlets 10b and 10c as indicated by arrows C2 and C3 (see FIG. 2). Thereby, the steam in the heating chamber 2 circulates through the circulation duct 10. The steam flowing through the circulation duct 10 is heated by the heater 15, and the steam is maintained at a predetermined temperature for cooking. Note that cooking with saturated steam may be performed by adjusting the temperature and driving time of the heater 15.

  By supplying steam from the steam generator 5 into the heating chamber 2, the steam flows out from the heating chamber 2 through the second exhaust port 35 as indicated by an arrow A 9 (see FIG. 2). Thereby, the internal pressure of the heating chamber 2 is kept constant. Since the flow passage area of the second exhaust duct 41 is narrower than that of the first exhaust duct 36, the amount of outflow of steam is small and the heating efficiency can be improved.

  Exhaust gas from the second exhaust port 35 flows through the second exhaust duct 41 and is guided to the first exhaust duct 36 via the connecting portion 41a. Since the outside air is supplied to the first exhaust duct 36 by the dilution fan 31, the exhaust from the second exhaust port 35 is diluted and released to the outside. Thereby, steam falls and is discharged | emitted and the safety | security of the heating cooker 1 can be improved.

  At this time, the outside air flowing through the outside air inflow duct 8 is heated by exchanging heat with the electrical component 18 and the magnetron 20. Thereby, the exhaust at the second exhaust port 35 is mixed with the heated outside air, and the relative humidity of the exhaust can be lowered. Therefore, dew condensation in the first and second exhaust ducts 36 and 41 can be reduced.

  Further, since the humidity sensor 39 is disposed upstream of the connecting portion 41a of the second exhaust duct 41, contact between the humidity sensor 39 and the steam flowing into the first exhaust duct 36 from the second exhaust duct 41 can be reduced. . Thereby, the dew condensation of the humidity sensor 39 can be reduced and cooking by the next microwave can be performed satisfactorily.

  Further, when the outside air flows into the first exhaust duct 36 from the nozzle portion 30c and the sub nozzle portion 30e, a negative pressure by the ejector is applied to the suction duct 38. For this reason, outside air is taken into the first exhaust damper 36 from the suction port 38a as shown by an arrow B1 (see FIGS. 3 and 4). Thereby, the exhaust from the second exhaust port 35 can be further diluted. In addition, since the humidity sensor 39 is disposed between the suction port 38a and the connecting portion 41a, the humidity sensor 39 comes into contact with outside air from the suction port 38a. Thereby, the humidity sensor 39 is dried, and the condensation of the humidity sensor 39 can be further prevented.

  In addition, since the negative pressure by the ejector is also applied to the second exhaust duct 41, the backflow of the second exhaust duct 41 is prevented. Since the second exhaust duct 41 has a narrow flow path area, when condensation occurs, it is sealed with condensed water, and the internal pressure of the heating chamber 2 may increase without being sucked up by the negative pressure of the ejector. For this reason, it is more desirable to drive the dilution fan 31 by the intermittent operation in which the drive period and the stop period are alternately provided. Thereby, the condensation in the second exhaust duct 41 flows down and is collected in the heating chamber 2 while the dilution fan 31 is stopped, and the internal pressure of the heating chamber 2 can be maintained.

  In step # 14, the process waits until a predetermined cooking time elapses. When the predetermined time has elapsed and cooking is completed, the steam generator 5 and the heater 15 are stopped in step # 15. In step # 16, the circulation fan 14 is stopped.

  In step # 17, the air supply damper 51 is opened as shown in FIG. Thus, outside air is supplied into the heating chamber 2 from the air supply port 33 via the air supply tube 32 and the air supply duct 50 (arrow A6), and is exhausted from the second exhaust port 35. As a result, the inside of the heating chamber 2 is cooled. At this time, since the exhaust damper 37 is in a closed state, contact between the steam in the heating chamber 2 and the humidity sensor 39 can be avoided.

  In step # 18, the process waits until a predetermined cooling time elapses. When the predetermined time has elapsed, the process proceeds to step # 19. When the temperature of the heating chamber 2 is detected and reaches a predetermined temperature, the process may proceed to step # 19. In step # 19, the cooling fan 17 and the dilution fan 31 are stopped.

  In step # 20, as shown in FIG. 14, a cooking end screen for notifying the end of cooking is displayed on the display unit 3c. On the cooking end screen, it is possible to select the operation end of the cooking device 1, the extended heating, and the sterilization step.

  In step # 21, it is determined whether or not extended heating has been selected. If extended heating is not selected, the process proceeds to step # 22. In step # 22, it is determined whether or not a sterilization process is selected. When the sterilization process is not selected, the process proceeds to step # 23. In step # 23, it is determined whether or not the operation end is selected. When the operation end is not selected, the process proceeds to step # 21, and steps # 21 to # 23 are repeatedly performed until any one is selected.

  When extended heating is selected in step # 21, conditions such as the time for extending cooking are set in step # 24. Then, steps # 11 to # 20 are performed again according to the set conditions. Thereby, when a cooking item is insufficient cooking, it can be made a favorable finish.

  When the sterilization process is selected based on the determination in step # 22, the sterilization process is performed in step # 25. In the sterilization process, the heating temperature and the heating time are set according to the cooking menu, and heating is performed by the same operation as steps # 11 to # 19, and the power supply is stopped. Table 1 shows main ingredients by cooking menu, main food poisoning bacteria generated in the main ingredients, and killing conditions (killing temperature and killing time) of the food poisoning bacteria.

  The heating conditions for the sterilization process are set corresponding to the killing conditions for food poisoning bacteria according to the main material of the cooking menu. For example, when the cooking menu is “Torino Teriyaki”, the main ingredient is chicken and the main food poisoning bacteria is Salmonella. Since the killing temperature and killing time of Salmonella are 60 ° C. or more and 20 minutes, the heating temperature and heating time in the sterilization process are set to 60 ° C. and 20 minutes, respectively. Disinfection of cooking utensils can be performed by arranging cooking utensils such as tableware, chopping boards, and kitchen knives in the heating chamber 2 and performing the sterilization process. At this time, an icon 77a (see FIG. 14) such as a cutting board is displayed in the selection item of the sterilization process on the cooking end screen.

  When the cooking menu is grilled salmon with salmon, the main ingredient is salmon, and the main food poisoning bacterium is Vibrio parahaemolyticus. The killing temperature and killing time of Vibrio parahaemolyticus is 10 minutes above 100 ° C. At this time, if a resin product such as resin tableware is used for cooking, the heat-resistant temperature is about 80 ° C. (in the case of ABS resin).

  For this reason, as shown in FIG. 15, when the killing temperature of the target fungus is higher than a predetermined temperature, conditions for disinfection with different heating temperatures are provided depending on the cooking utensil and can be selected by the user. Yes. That is, in the selection item with the icon 77a such as a cutting board, the heating temperature and the heating time in the sterilization process are set to 100 ° C. and 10 minutes, respectively. Moreover, in the selection item to which the icon 77b of the resin tableware is attached, the heating temperature and the heating time in the sterilization process are set to 70 ° C. and 20 minutes, for example. Thereby, although disinfection effect may fall with respect to cooking utensils with low heat resistance, damage to cooking utensils can be prevented.

  When the operation end is selected based on the determination in step # 23, the cooking menu performed this time in step # 26 is stored in the storage unit 76. And the operation | movement of the heating cooker 1 is complete | finished and a power supply is stopped.

  At this time, since the sterilization process is not performed, the previous cooking menu stored in the storage unit 76 is called up when the power is turned on by the operation of the power key 72 next time. Then, the user can select whether or not to execute the sterilization process corresponding to the previous cooking menu. Thereby, the power supply of the heating cooker 1 can be stopped during the meal or dishwashing after cooking, and the sterilization process can be performed by turning on the power again after the dishwashing. Therefore, power saving can be achieved.

  In addition, the heating cooker 1 can stop the supply of steam, drive the heater 15 and the circulation fan 14, and perform cooking by hot air. In this case, cooking is performed in the same manner as steam cooking. At this time, since there is no steam, the exhaust damper 37 may be opened during cooling after cooking. Thereby, the amount of exhaust gas increases and the inside of the heating chamber 2 can be cooled rapidly.

  Alternatively, the air supply damper 51 closed during cooking with steam or hot air may be opened during cooling, and the exhaust damper 37 may be opened after a predetermined period has elapsed. Thereby, after cooling to a certain extent while exhausting a small amount of gas from the second exhaust port 35, a large amount of gas can be exhausted and cooled from the first exhaust port 34. Therefore, safety can be secured and cooling can be performed quickly.

  Moreover, although the air supply damper 51 closed during cooking by steam or hot air is opened after cooking and the heating chamber 2 is cooled, it may be opened a predetermined time before the completion of cooking (for example, 1 minute before). Thereby, since the heating chamber 2 is cooled and the door 3 can be opened when cooking is completed, the convenience of the heating cooker 1 can be improved.

  According to this embodiment, the cooking menu has a sterilization process after cooking, and the heating conditions of the sterilization process differ depending on the cooking menu, so it is suitable for bacteria contained in the food cooked by the selected cooking menu Sterilization of cooking utensils can be performed under different heating conditions. For this reason, bacteria with a low killing temperature are sterilized at a low temperature, and heating at a high temperature for a long time is not performed. Therefore, power saving can be achieved, and the waiting time until the next cooking can be shortened, and the convenience of the heating cooker 1 can be improved.

  Moreover, when the killing temperature of the target bacteria is low, it is not necessary to change the heating conditions according to the cooking utensil, and selection errors in the heating conditions for sterilization can be reduced.

  In addition, the supply of steam may be stopped in the sterilization step, the heater 15 and the circulation fan 14 may be driven, and sterilization with hot air may be performed using the heater 15 as a heating unit. However, by supplying steam to the heating chamber 2 by the steam generating device 5 and performing sterilization, the cooking utensil is sterilized by wet heat, and the sterilization efficiency can be improved.

  In addition, when the kill temperature of the target bacteria for the cooking menu is higher than a predetermined temperature, a plurality of heating conditions for the sterilization process can be selected, and each heating condition has a different heating temperature depending on the cooking utensil. Therefore, damage to cooking utensils such as resin tableware having low heat resistance can be prevented.

  Moreover, since the icon of the cooking utensil is displayed corresponding to a plurality of heating conditions, an error in selecting the heating conditions can be prevented.

  In addition, the cooking menu that has been cooked when the power is turned off at the end of cooking can be stored, and the sterilization process can be started continuously when the power is turned on again. The sterilization process can be performed by stopping the power supply of the cooking device 1 and turning on the power again after washing the dishes. Therefore, power saving can be achieved.

  ADVANTAGE OF THE INVENTION According to this invention, it can utilize for the heating cooker which cooks a cooking item and disinfects a cooking utensil.

DESCRIPTION OF SYMBOLS 1 Heating cooker 2 Heating chamber 3 Door 3b Operation part 3c Display part 5 Steam generator 9 Loading tray 10 Circulation duct 14 Circulation fan 15 Heating heater 16 Temperature sensor 17 Cooling fan 18 Electrical part 20 Magnetron 31 Dilution fan 37 Exhaust damper 39 Humidity sensor 51 Air supply damper 60 Control device 72 Power key 73 Start key 74 Selection dial 75 Enter key 76 Storage unit 77a, 77b Icon

Claims (5)

  A heating cooker comprising a heating chamber for storing an object to be heated and a heating means for heating the object to be heated, wherein a plurality of cooking menus having different cooking conditions are selected and cooked. A cooking device comprising a sterilization step for sterilizing an appliance, wherein the heating conditions of the sterilization step differ depending on the cooking menu.   The cooking device according to claim 1, wherein the heating means comprises a steam generator for supplying steam to the heating chamber.   When the kill temperature of the target fungus for the cooking menu is higher than a predetermined temperature, a plurality of heating conditions for the sterilization process are provided so that each heating condition has a different heating temperature depending on the cooking utensil. The heating cooker according to claim 1 or 2, characterized in that.   The cooking device according to claim 3, wherein icons of cooking utensils are displayed corresponding to a plurality of heating conditions of the sterilization step.   Any one of claims 1 to 4, wherein the cooking menu for cooking when the power is stopped at the end of cooking is stored, and the sterilization step can be started continuously when the power is turned on again. The cooking device according to crab.

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