JP2010220796A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To efficiently reduce fat and a salt of an object to be heated by super-heated steam, and to roast the object to be heated without making it get moist and get worse in taste. <P>SOLUTION: This cooker includes a cooking chamber 26 arranged in a body 2, upper/lower heaters 27 provided in upper and lower sides on the inside of the cooking chamber 26 and for heating the object to be heated, a roast net 33 arranged between the upper/lower heaters 27 and for mounting the object to be heated, a receiving pan 31 for mounting the roast net 33 and arranged in an under side of the lower heater 27b, a suction port 43 opened in a front surface side lower part of the cooking chamber 26, an exhaust port 8 opened in a rear side upper part of the cooking chamber 26, and an exhaust means 36 for exhausting outside air sucked from the suction port 43 into the cooking chamber 26, forcibly from the exhaust port 8, wherein a steam pan 41 for reserving water is provided to be positioned just below the lower heater 27b on the front surface side of the substantially central part 31b of the receiving pan 31. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a heating cooker in which an object to be cooked such as fish is put in a cooking cabinet and baked by upper and lower heaters.

  In a conventional cooking device of this type, a grill net is placed on a saucer that is freely placed in and out of the cooking chamber, and a heated object such as fish is placed on the grill net, and these are placed in the cooking chamber. In general, the object to be heated is baked by heating with upper and lower heaters that are stored and provided above and below the cooking chamber.

  In such a heating cooker, fat from heated objects such as fish accumulates in the saucer during cooking, and if the temperature in the cooking chamber rises, there is a risk of smoke and fire from the accumulated fat, thus preventing them For the purpose, water is put into the saucer.

  However, as described above, in the case of putting water in the saucer, the water is heated by the upper and lower heaters to evaporate and fills the cooking chamber, making the grilled fish moist and lowering the taste.

  Therefore, as shown in Patent Document 1, an air inlet and a cooling fan connected to the air inlet are provided on the lower surface and the outer surface of the container body, respectively, and the cooling air is driven from the air inlet to the lower surface of the tray. Is distributed so that the temperature of the fat accumulated in the saucer is maintained at a temperature below the ignition point so that cooking can be performed without filling the saucer with water.

  On the other hand, in recent years, for the purpose of degreasing and reducing salt due to the increase in health consciousness, superheated steam is generated in a cooking cabinet and the food to be cooked is heated with the superheated steam. To 4.

  Patent Document 2 describes a steam supply means for storing a saucer on which a grill net is placed in a cooking chamber and putting water on the rear side of the saucer, and a water storage part heating means for heating water placed in the steam supply means And a second heating means for blowing and circulating hot air into the cooking chamber outside the rear of the cooking chamber, and the steam generated by the steam supply means is further heated by the second heating means to become superheated steam. Then, the superheated steam and high-temperature air are fed into the cooking chamber to cook the cooked food.

  Moreover, what was described in patent document 3 stores water in a saucer, heats the water of a saucer with the steam heater provided under this saucer, generate | occur | produces steam, This is a roaster that is heated and heated to form superheated steam, and the superheated steam is applied to food to efficiently remove the salt and fats and oils contained in the food.

  Further, in Patent Document 4, a steam suppression plate having a small hole group is placed between a saucer filled with water and a grill, and heat is reflected from below by the steam suppression plate to overheat. In addition to increasing the efficiency, a heat shielding effect is exerted on the water in the saucer, and steam is gradually discharged through a small hole group provided in the steam suppression plate, thereby reducing the influence of steam on the food. It is a grill cooker that is refractory and baked in good condition.

JP-A-9-164080 JP 2008-307077 A JP 2007-20612 A JP-A-2-13728

  In recent cooking devices, as described above, for the purpose of degreasing and reducing the salt of the object to be heated, the steam generated in the cooking chamber is further heated to superheated steam, and the cooked product is heated by the superheated steam. Cooking method is preferred.

  However, the fish roaster described in the above-mentioned Patent Document 1 burns fish without putting water in the saucer, so that the baked fish does not become damp, but the effects of degreasing and salt reduction can hardly be expected. .

  Moreover, the heating cooker described in patent document 2 heats the water vapor | steam which generate | occur | produced with the steam supply means of the saucer rear part with the circulation-type 2nd heating means provided in the rear outer side of the cooking chamber, and heats it as superheated steam. Since it is circulated in the room, the superheated steam and high-temperature air generated by the second heating means are cooled by the steam generated by the steam supply means at the rear of the tray, which is inefficient.

  The roaster described in Patent Document 3 heats the water in the saucer with a steam heater provided on the outer bottom surface of the saucer, and further heats the steam generated by the fish heater upper and lower heaters to form superheated steam. Therefore, the superheated steam, which is lighter than air, rises to the upper part of the roaster cabinet, and is discharged from the opening provided in the upper portion of the roaster cabinet to the exhaust duct without being able to heat the food efficiently, which is inefficient. .

  Furthermore, the grill cooker described in Patent Document 4 can hardly expect the effects of degreasing and salt reduction because the cooked item is less susceptible to water vapor due to the steam suppression plate.

  The present invention has been made to solve the above-described problems. In claim 1, a cooking chamber disposed in a main body of a heating cooker and objects to be heated provided above and below the cooking chamber are provided. Upper and lower heaters to be heated, a grill placed between the upper and lower heaters, on which the object to be heated is placed, a tray placed on the grill and placed below the lower heater, and a cooking chamber An air inlet opening at the lower front side, an air outlet opening at the upper rear of the cooking chamber, and an exhaust means for sucking outside air into the cooking chamber from the air inlet and forcibly exhausting from the exhaust port. In the heating cooker provided, a steam dish for collecting water is provided so as to be positioned directly below the lower heater at a front side from a substantially central portion of the tray.

  According to a second aspect of the present invention, the steam dish has a plurality of convex portions, and the convex portions are arranged directly below the lower heater in the same direction as the arrangement direction of the lower heater.

  In Claim 3, a steam lid | cover is provided in the upper surface of the said steam plate, A recessed part is provided in this steam cover so that it may be located between the convex part provided in the said steam dish, The circumference | surroundings of this concave part Is provided with a steam hole.

  According to a fourth aspect of the present invention, the steam tray is provided separately from the tray so that it can be removed from the tray.

  According to claim 1 of the present invention, the water in the steam dish is efficiently heated using the lower heater provided in the cooking chamber to heat the heated object, and superheated steam is generated. , Salt can be efficiently reduced, and the food can be baked without making it moist or degrading its taste.

  In addition, since a steam tray that collects water is located on the front side of the center of the tray so that it is located directly below the lower heater, there is no need to provide a separate heater for heating the steam tray. It is possible to provide a mechanism for generating superheated steam at a minimum cost while keeping the space inside.

  Furthermore, since the steam dish which collects water is provided in the front side from the approximate center part of the saucer, the user can put water only by taking out a little steam dish from a cooking chamber, and a water filling operation | work is easy.

  According to the second aspect, since the plurality of convex portions provided on the steam dish are arranged in the same direction as the arrangement direction of the lower heater and are located directly below the lower heater, Of heat can be transferred efficiently.

  According to the third aspect, since the recess is provided in the steam lid so as to be positioned between the protrusions provided on the steam dish and the steam hole is provided around the recess, the heat from the lower heater is provided. Is efficiently transmitted to the water in the steam dish, and the fat from the heated object placed on the grill becomes difficult to enter the steam dish, and the steam water is less likely to get dirty.

  According to the fourth aspect, only the steam dish can be removed from the receiving dish and easily washed, and the operation of adding water can be simplified.

It is a perspective view of the state where the cooking-by-heating machine concerning the present invention was stored in the system kitchen. It is explanatory drawing which shows AA (oven) sectional drawing of FIG. It is explanatory drawing which shows the positional relationship of the steam tray of this invention, and a lower heater. It is explanatory drawing which shows the perspective view of the same steam plate and a steam cover. It is a perspective view of the state which mounted the lid and the grill on the saucer which provided the steam plate. It is sectional drawing which shows the BB sectional drawing of FIG.

  Embodiments of the present invention will be described below with reference to FIGS.

  Note that the present embodiment is not limited to the built-in type that fits into the system kitchen, but may be a stationary heating cooker that is placed in the kitchen.

  In the figure, the main body 2 of the cooking device is installed by dropping from the upper surface of the system kitchen 1, and after installation, an oven (roaster) 4 and an operation unit panel 5 described later of the main body 2 can be operated from the front surface of the system kitchen 1. It is like that.

  A cooking pan (not shown) for cooking is placed on a plate 3 made of heat-resistant glass or the like disposed on the upper surface of the main body 2, and the peripheral end surface of the plate 3 is protected by a plate frame 14. .

  A placement unit 6 is drawn on the plate 3, and cooking can be performed by placing a cooking pot on the placement unit 6. The placement unit 6 includes a placement unit right 6a on the right before the top surface of the plate 3 and a placement unit left 6b on the left. The placement unit is located in the back (center rear) between the placement units 6a and 6b. A center 6c is arranged. And the heating coil unit 25 for heating a cooking pot is installed in the upper part in the main body 2 so that it may be located under each mounting part 6 on both sides of the plate 3.

  Inside the main body 2, a heating coil unit 25, which is the above-described heat generating component, an electronic component, and a cooling fan (none of which is shown) for cooling these heat generating components are arranged.

  The rear upper surface of the main body 2 has an air inlet 7 for sucking outside air by driving the cooling fan, and an exhaust port for discharging waste heat after cooling the heating coil unit 25 and electronic components as heat generating components to the outside of the main body 2. 8 is provided. Note that waste heat of the oven 4 described later is also discharged from the exhaust port 8 at the same time.

  The oven 4 is for baking fish, meat, pizza and the like, and is arranged on the left or right side of the front surface of the main body 2. In this embodiment, it is arranged on the left side of the main body 2. The oven is sometimes called roaster or grill.

  Next, the details of the oven 4 will be described.

  The cooking chamber 26 has a box shape with an open front, and upper and lower heaters 27 (upper heater 27a and lower heater 27b) made of a heating element such as a sheathed heater are installed in the upper and lower parts of the inside. .

  The front opening of the cooking chamber 26 is closed by a door 32 that is detachably connected to the front surface of a saucer 31 to be described later. The handle 11 is attached to the front side of the door 32 and the saucer 31 is attached to the back side. It is attached.

  In the upper rear part of the cooking chamber 26, an exhaust passage 35 connected to the exhaust port 8 opened on the upper surface of the rear portion of the main body 2 is provided, and smoke and odor generated in the cooking chamber 26 are purified on the entrance side of the exhaust passage 35. An air purifying catalyst 34 and a catalyst heater 37 for heating the catalyst 34 are arranged, and an exhaust means 36 for forcibly discharging smoke and odors out of the main body 2 through the exhaust port 8 is provided in the middle. It has been. The exhaust means 36 is composed of an exhaust fan 36a and an exhaust motor 36b.

  An air intake 43 is provided between the lower portion on the front side of the cooking chamber 26 and the door 32, and when the exhaust means 36 is driven, outside air flows into the cooking chamber 26 from the air intake 43.

  The saucer 31 is housed in the cooking chamber 26 so as to be freely inserted and removed from its front opening, and hook portions 31a for attaching doors 32 are provided on the left and right sides of the front, and a grill 33 is placed therein. A heated object 30 such as a fish is placed on top.

  Further, a steam tray 41 for collecting water is provided integrally with the front side of the substantially central portion 31b of the tray 31 by drawing. The steam tray 41 is partitioned so as to have a front-rear relationship with the fat receiving surface 31c of the tray 31, and is provided so as to be positioned directly below the lower heater 27b.

  The steam tray 41 does not have to be provided integrally with the tray 31. A storage portion having the same shape as the steam tray 41 is integrally narrowed on the front side of the substantially central portion 31b of the tray 31, and is separately formed in the storage portion. The steam plate 41 may be removably stored.

  The steam tray 41 is provided at a position higher than the fat receiving surface 31c of the tray 31. Thereby, the water surface of the steam tray 41 is brought close to the upper heater 27a, and the heat of the upper heater 27a can be efficiently transmitted to the water surface. It has a structure.

  Further, in this embodiment, in order to easily transfer heat from the upper heater 27a to the water supplied to the steam tray 41, a plurality of protrusions are formed in the same direction as the direction of the upper heater 27a (in the figure, the front-rear direction and the left-right direction may be used). A portion 41a is provided, and the convex portion 41a is disposed directly below the upper heater 27a.

  Further, in order to more efficiently transfer the heat from the upper heater 27a to the water of the steam dish 41, and to make it difficult for the fat from the heated object to enter the steam dish 41, the upper surface of the steam dish 41 The steam lid 42 is detachably provided.

  The steam lid 42 is provided with a concave portion 42a so as to be positioned between the convex portions 41a of the steam dish 41 and the steam generated from the steam tray 41 is released into the cooking chamber 26 around the concave portion 42a. A plurality of steam holes 42b are provided along the length direction.

  The steam hole 42b has a diameter smaller than the width of the upper heater 27a, and is provided to be positioned directly below the upper heater 27a in a state where the steam lid 42 is set in the steam tray 41 and stored in the cooking chamber 26. . Thus, when the steam lid 42 is set on the steam tray 41, the water supplied is inserted into a narrow gap between the convex portion 41a of the steam tray 41 and the concave portion 42a of the steam lid 42, and the water and the convex portion 41a and the concave portion 42a The contact area is increased so that the heat of the upper heater 27a can be efficiently transmitted to the water, and the fat from the cooking object 30 placed on the grill 33 is prevented from entering the steam dish 41.

  A temperature sensor 40 for controlling the internal temperature is provided on the side wall of the cooking chamber 26, and a signal is sent to a control circuit (not shown) provided in the main body 2 to enable automatic cooking. The details are omitted here.

  A present Example consists of the above structure, and demonstrates the operation | movement example at the time of baking a chicken as the to-be-heated material 30 about an operation | movement next.

  First, the handle 11 of the door 32 is pulled forward to expose the steam tray 41 together with the receiving tray 31 to supply about 50 cc of water to the steam tray 41. When using the steam lid 42, the steam lid 42 is applied. Then, the prepared chicken is placed on the grill 33, the door 32 is closed, and the automatic cooking operation is started. The tray 31 is used without water, but cooking is possible even with water.

  In the heating, the chicken and the water in the steam dish 41 are heated mainly by the lower heater 27b from the start of heating. When heated, the fat begins to melt out of the chicken, but the generally known meat fats melt out are 30-32 ° C for chicken, 33-46 ° C for pork, and 40-50 ° C for beef. And the temperature of the thermal transformation of the meat starts at 60-70 ° C.

  Therefore, after the temperature of the chicken has passed the temperature of the heat metamorphosis of the meat, the heating by the upper heater 27a is mainly performed this time.

  Smoke and odor generated from chicken during cooking are exhausted from the exhaust outlet 8 to the outside of the main body 2 through the catalyst 34 through the exhaust outlet 29 from the exhaust outlet 29 through the exhaust passage 35.

  Next, the operation of superheated steam cooking when chicken is baked will be specifically described.

  At the start of cooking, the lower heater 27b is energized at a maximum rating of 1200 W to heat the cooking chamber 26 and chicken, and at the same time, the steam lid 42 is heated and the water in the steam dish 41 is also heated.

  Within a few minutes from the start of heating, the temperature of the chicken reaches a temperature at which the fat starts to melt, and at the same time, steam in the water in the steam dish 41 begins to be generated by the heating of the lower heater 27b.

  The generated steam passes through the steam holes 42b of the steam lid 42 and directly hits the lower heater 27b heated to a high temperature directly above each steam hole 42b, thereby being heated to superheated steam at 100 ° C. or higher.

  The superheated steam rides on the flow of outside air taken in from the air intake port 43 by the action of the exhaust means 36 and goes to the exhaust outlet 29 in the upper rear part of the cooking chamber 26, while the lower surface of the chicken is moved from the front to the back. And the whole chicken is wrapped with superheated steam from the bottom to the top.

  And the superheated steam which wrapped the whole chicken heats chicken efficiently by the condensation latent heat which generate | occur | produces by becoming a condensed water droplet on the whole surface of a chicken.

  Further, by maintaining the periphery of the chicken at a constant humidity, the heating by the condensation latent heat generated on the surface of the chicken is moderated, and the inside of the chicken is also heated without significantly heating only the surface.

  Therefore, the temperature difference between the surface and the inside of the chicken is alleviated, and the overall temperature of the chicken is raised.

  When the temperature of the chicken rises and the fat contained in the chicken rises to a temperature at which the fat is dissolved, the fat dissolves, and when the temperature of the chicken rises further, the thermal transformation temperature of the meat, that is, the temperature at which the protein begins to solidify by heating, Due to the solidification of the protein, the whole chicken shrinks, and the oil melted inside the chicken flows out to the surface. The oil that has flowed to the surface is dropped onto the tray 33 together with water droplets adhering to the surface of the chicken, and excess fat is removed from the chicken.

  After that, the cooking is continued mainly with the lower heater 27b until the whole chicken is heated. After the heating is completed, the upper heater 27a is turned on, and the automatic cooking is finished when the baking color is adjusted.

  At that time, the water supplied into the steam dish 41 is almost used up and the generated steam is little or no longer generated, so that the food after cooking does not become moist.

  In the above-described embodiment, the heat from the upper heater 27a is efficiently transmitted to the water in the steam dish 41, and the fat from the cooking object 30 placed on the grill 33 is prevented from entering the steam dish 41. In order to achieve this, a steam lid 42 is provided on the upper surface of the steam tray 41, but even if the steam lid 42 is not provided, steam is generated from the tray 41 by heating.

  Moreover, it is good to make it supply 50-100 cc of the water put into the steam tray 41 according to the kind etc. of the to-be-heated material 30. FIG.

  According to the above-described embodiment, the water in the steam tray 41 is efficiently heated using the lower heater 27b provided in the cooking chamber 26 and heating the object to be heated, and superheated steam is generated. Can be efficiently defatted and salt-reduced, and can be baked without moistening or deteriorating the taste.

  Further, since the steam tray 41 for storing water is provided on the front side of the substantially central portion 31b of the tray 31 so as to be located directly below the lower heater 27b, it is not necessary to separately provide a heater for heating the steam tray 41 exclusively. Further, it is possible to provide a mechanism for generating superheated steam at a minimum cost while securing a space in the current cooking chamber 26.

  Furthermore, since the steam tray 41 for collecting water is provided on the front side from the substantially central portion of the tray 31, the user can put in the water just by removing the steam tray 41 from the cooking chamber 26 a little, and the water filling operation is easy. It is.

  Further, since the plurality of convex portions 41a provided on the steam plate 41 are arranged in the same direction as the arrangement direction of the lower heater 27b and are located directly below the lower heater 27b, the lower heater 27b is added to the water of the steam plate 41. The heat from can be transferred efficiently.

  Furthermore, since the concave portion 42a is provided in the steam lid 42 so as to be positioned between the convex portion 41a and the convex portion 41a provided on the steam plate 41, and the steam hole 42b is provided around the concave portion 42a, The oil which comes out becomes difficult to enter into the steam dish 41, and the water for steam is hard to get dirty.

  Further, when the steam tray 41 is configured separately from the receiving tray 31, only the steam tray 41 can be removed from the receiving tray 31 and easily washed, and water can be easily added.

DESCRIPTION OF SYMBOLS 1 System kitchen 2 Main body 3 Plate 4 Oven 27a Upper heater 27b Lower heater 31 Receptacle 33 Grill net 36 Exhaust means 41 Steam dish 41a Convex part 42 Steam lid 42a Concave part 42b Steam hole

Claims (4)

A cooking cabinet arranged in the body of the heating cooker;
Upper and lower heaters provided on the upper and lower sides of the cooking chamber for heating an object to be heated;
A grill that is placed between the upper and lower heaters and places the object to be heated;
A saucer on which the grill is placed and disposed below the lower heater;
An air inlet opening at the lower front side of the cooking chamber;
An exhaust opening opened at the upper rear of the cooking chamber;
Exhaust means for forcibly exhausting the outside air sucked into the cooking chamber from the intake port from the exhaust port;
In a heating cooker equipped with
A heating cooker characterized in that a steam dish for collecting water is provided so as to be positioned directly below the lower heater on the front side from the substantially central portion of the tray.   The cooking device according to claim 1, wherein the steam dish has a plurality of convex portions, and the convex portions are arranged directly below the lower heater in the same direction as the arrangement direction of the lower heater.   A steam lid is provided on the upper surface of the steam dish, and the steam lid is provided with a recess so as to be positioned between the projections provided on the steam dish, and a steam hole is provided around the recess. The cooking device according to claim 2, wherein the cooking device is a cooking device.   The cooking device according to claim 1, wherein the steam dish is provided separately from the saucer so that the steam dish can be removed from the saucer.

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