JP2011007427A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To efficiently remove a fat content of a heated object by superheated steam.SOLUTION: This heating cooker includes: upper and lower heaters 27 provided at upper and lower sides of a cooking chamber 26; a control part 45 for controlling the upper and lower heaters 27; an operation part 5 for setting a menu; a grill 33 which is arranged between the upper and lower heaters 27 and on which a cooked object 30 is placed; and a pan 31 on which the grill 33 is placed and which is arranged below the lower heater 27b. A steam tank 41 is arranged in an upper part on the front face side of the pan 31 in a position close to the lower heater 27b, and a steam jetting port 42b is provided in the steam tank 41. When a healthy selection key 55 is selected by an operation part 5, the control part 45 energizes the lower heater 27b for a certain time after the start of heating to heat water in the steam tank 41, and then, the cooked object is cooked after carrying currents to the upper and lower heaters 27 and the upper heater 27a.

Description

  TECHNICAL FIELD The present invention relates to a cooking device for storing an object to be cooked such as fish or meat in a cooking cabinet and baking it with upper and lower heaters.

  In a conventional cooking device of this type, a grill is placed on a saucer that is freely placed in and out of the cooking chamber, and a heated object such as fish or meat is placed on the grill, and these are stored in the cooking chamber. And heated by the upper and lower heaters provided at the top and bottom of the cooking chamber, and the object to be heated is baked.

  In such a heating cooker, in addition to the normal food heating mode in which a heated object such as fish or meat is baked in a cooking chamber due to the recent increase in health-consciousness, there is an excess from the heated object in the process of baking the heated object. The mode which removes a fat content is provided, and what was described in patent document 1 as an example is known.

  What is described in Patent Document 1 is provided on the top and bottom of a roaster cabinet, sandwiching a roaster cabinet, a saucer that can be put in and out of the roaster cabinet, and storing water, and a grill placed on the saucer. A roaster provided with an upper and lower heater, a steam heater provided at a lower portion of the saucer for heating water in the saucer, and a control means for controlling the upper and lower heaters and the steam heater to perform cooking.

  The roaster is provided with a normal food heating mode in which cooking is performed by operating only the upper and lower heaters, and a steam heating mode in which cooking is performed by operating the steam heater together with the upper and lower heaters. In the food heating mode, water is stored in the saucer, the upper heater is operated to heat the upper surface of the food, and when the surface temperature of the food gradually rises and reaches a predetermined temperature, the upper heater is deenergized, Then, the lower heater is heated by energizing the lower heater. When the lower heater is energized, the water in the tray is heated and boiled, and steam is actively generated.

  At this time, since the inside of the roaster chamber is already at a high temperature, the generated water vapor is further heated to become superheated water vapor. At this time, the heating of the food has progressed considerably and the surface of the food has become hard. Is difficult to dissolve due to superheated steam, and cooking of the food is finished in this state.

  On the other hand, in the steam heating mode, water is stored in the tray, and the steam heater provided at the lower portion of the tray is energized to heat the water in the tray and generate water vapor. The generated water vapor condenses on the surface of the food, and the salt contained in the food dissolves into the water droplets on the surface of the food, and falls onto the tray together with the water droplets. When a predetermined time elapses from this state, the upper heater is energized to heat the upper surface of the food, and the steam in the roaster cabinet is further heated to generate superheated steam. At this time, the fat in the food is melted by the superheated steam and falls to the tray. Subsequently, when the food temperature reaches a predetermined temperature, the lower surface of the food is heated by energizing the lower heater, and the steam in the roaster cabinet is further heated to generate superheated steam.

  Thus, the cooking is finished while removing the fat contained in the food.

JP 2007-20612 A

  In the roaster described in Patent Document 1 described above, in the normal food heating mode, first, the upper surface side of the food is heated by energizing only the upper heater, so that the surface of the food becomes hard, and then Even if the lower heater is energized to heat the water in the tray and generate superheated steam, the fat contained in the food cannot be removed efficiently.

  On the other hand, in the steam cooking mode, water in the saucer is heated by a steam heater provided on the outer bottom surface of the saucer, the steam generated there is heated by the upper heater, and then further heated by the lower heater to generate superheated steam. Therefore, when the water vapor is generated, the temperature of the roaster cabinet is not increased, and the temperature is low, so that the steam generated by the steam heater is dewed on the wall surface of the roaster cabinet.

  As a result, the steam generated by the steam heater cannot be used effectively, and there is a problem that the fat cannot be removed efficiently.

  In addition, a steam heater for evaporating the water in the tray is required, and there is a problem that the product cost is increased and the height in the roaster cabinet for storing food must be lowered.

The present invention has been made to solve the above-mentioned problems. In claim 1, a cooking chamber which is disposed in the main body of the heating cooker and has a front surface opened, and a door which closes the front opening of the cooking chamber. An upper / lower heater provided above and below the cooking chamber for heating an object to be heated, a control unit for controlling the upper / lower heater, an operation unit for selecting / setting a menu, and the upper / lower heaters In a heating cooker comprising: a grill placed on the object to be heated and a saucer placed on the grill and placed below the lower heater;
A steam tank is arranged on the back side of the door at the upper part of the front side of the tray so as to approach the lower heater, a steam outlet is provided in the steam tank, and the control unit selects a healthy selection key by the operation unit When heated, the lower heater is energized for a certain period of time to heat the water in the steam tank, and then the heated object is cooked through the upper and lower heaters and the upper heater. is there.

  According to a second aspect of the present invention, energization of the upper and lower heaters is performed by energizing the lower heater by 80 to 85% and the upper heater by 15 to 20%.

  According to the present invention, in the process of baking a heated object such as fish or meat, the healthy selection key that removes excess fat from the heated object is selected, so that it approaches the lower heater that heats the heated part. Since the steam tank is arranged and the water in the steam tank is heated by energizing the lower heater for a certain time from the start of heating, the heat from the lower heater is efficiently transmitted to the steam tank, and water vapor is generated quickly.

  At this time, the lower surface of the object to be heated is also heated at the same time, so that fat can be quickly dissolved from the inside of the object to be heated.

  Furthermore, since the steam tank is heated using the lower heater that bakes up the object to be heated, there is no need to provide a dedicated heater for heating the steam tank.

  Moreover, since the heated object is heated by energizing the upper and lower heaters, the upper fat can be dissolved and exuded to the surface while preventing the lower surface of the heated object from being overheated. The removal of the minute is performed efficiently.

  Furthermore, since the upper heater is energized to heat the object to be heated, the surface of the object to be heated is crisp and defatted efficiently.

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 AA sectional drawing of FIG. It is explanatory drawing which shows the positional relationship of the steam tank of this invention, and a lower heater. It is a perspective view which shows the positional relationship of the same steam tank and a lower heater. It is BB sectional drawing of FIG. It is a side view of the grill of the present invention. It is explanatory drawing of the operation part. It is the same heating process figure.

  Hereinafter, embodiments of the present invention will be described 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 heating cooker is installed by dropping from the upper surface of the system kitchen 1, and after installation, an oven (roaster) 4 and an operation unit 5, which will be described later, of the main body 2 can be operated from the front surface of the system kitchen 1. The operation unit 5 mainly turns on / off the oven 4 and selects / sets / operates menus.

  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.

  Further, an upper surface operation unit 9 and an upper surface display unit 10 located on the back side of the plate 3 are provided on the front side of the plate 3, and the upper surface operation unit 9 mainly operates the heating coil unit 25.

  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 an object to be heated such as fish, meat, and pizza, and is arranged on the left or right side of the front portion of the main body 2. (In this embodiment, it is arranged on the left side of the main body 2.) The oven may be called a roaster or grill as a name.

  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. .

  Although not shown, the upper heater 27a is disposed while meandering appropriately along the front-rear direction or the lateral width direction of the cooking chamber 26. The lower heater 27b is arranged while meandering along the front-rear direction of the cooking chamber 26 as shown in FIG. A horizontally long heat generating portion 27b-1 is provided.

  The control unit 45 that controls the upper heater 27 a and the lower heater 27 b is disposed on the upper surface of the oven 4 at a location that is not affected by the heat from the oven 4, and is connected to the operation unit 5 and the upper operation unit 9. Yes.

  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.

  An exhaust outlet 29 is provided at the rear upper part of the cooking chamber 26, and the exhaust outlet 29 communicates with the exhaust outlet 8 opened on the upper surface of the rear part of the main body 2 through the exhaust passage 35.

  Further, an air purifying catalyst 34 for purifying smoke and odor generated in the cooking chamber 26 and a catalyst heater 37 for heating the catalyst 34 are disposed on the inlet side of the exhaust outlet 29, and smoke and odors are disposed on the way. Exhaust means 36 for forcibly discharging the odor out of the main body 2 through the exhaust port 8 is provided. 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 of the front side of the cooking chamber 26 and the door 32. When the exhaust means 36 is driven, outside air flows into the cooking chamber 26 from the air intake 43, and a receiving tray 31 described below. It flows to the exhaust passage 35 side while cooling the lower surface of the.

  The temperature sensor 80 is provided on the inner wall surface of the cooking cabinet 26 and detects the temperature inside the cooking cabinet 26.

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

  The grill 33 has a substantially U-shape with a horizontal wire 33a arranged in parallel from the rear to the front while maintaining a predetermined gap, and both ends of the horizontal wire 33a are fixed to the upper part, and the lower part is a receiving plate 31. A holding wire rod 33c for holding the upper and lower gaps constant is fixed between the U-shaped portions. Yes.

  33 d is a tank support member, which forms a wire rod in a substantially U shape, fixes both ends to the foremost portion of the grill 33 and the next horizontal wire rod 33 a, and the intermediate substantially U-shaped portion on the back side of the door 32 It is made into the shape which can support the steam tank 41 mentioned later by curving the extended wire rod 33d-1 of both sides into a dish shape. The reason why the both ends of the tank support member 33c are fixed to the foremost part and the next horizontal wire 33a is to increase the strength of the tank support member 33c. There is no problem if possible.

  The steam tank 41 includes a tank main body 41a having an upper surface opening and a tank lid 42 covering the upper surface opening. The tank main body 41a is drawn into a horizontally long shape by a heat-resistant metal plate such as a stainless material, and is formed in a lower portion. It has a water reservoir 41b for storing about 50 to 100 cc of water, an outward flange 41c is formed at the peripheral edge of the upper end, and heat resistant black fluorine for the purpose of preventing discoloration and improving heat transfer Resin or ceramic coating is applied.

  In the tank body 41a, on the back side of the door 32, the flange portion 41c is placed on the wire 33d-1 of the tank support member 33c and is brought close to the horizontally long heat generating portion 27b-1 of the lower heater 27b.

  At this time, since the temperature of the horizontally long heat generating portion 27b-1 of the lower heater 27b rises to about 600 ° C., the tank main body 41a may be discolored when brought into direct contact, and the lower heater 27b holds a gap of about 4 mm. The horizontally long tank body 41a and the horizontally long heat generating part 27b-1 are regulated to have substantially the same length.

  The tank lid 42 is made of a stainless material that has good heat resistance and does not rust. The surface of the tank lid 42 is coated with a highly heat-resistant fluorine resin or ceramic coating for the purpose of preventing discoloration and improving cleanability.

  Further, the tank lid 42 is positioned above the upper surface of the grill 33 so that it can be easily attached and detached, and is provided with a convex portion 42a at a substantially central portion in the longitudinal direction, and also at the peripheral edge portion in the longitudinal direction. A plurality of steam ejection ports 42b are provided so as to be symmetrical in the front-rear direction. With this configuration, the tank lid 42 is placed on the flange portion 41c even if it is attached to the tank body 41a with the front and back reversed.

  In the above-described embodiment, the steam tank 41 is placed on the tank support member 33d of the grill 33. However, the steam tank 41 is not necessarily placed on the grill 33, and the upper portion on the front side of the tray 31 is not necessarily required. What is necessary is just to arrange | position so that the lower heater 27b may be approached.

  Next, the operation unit 5 for setting the menu of the oven 4 will be described.

  5a is an oven input means for setting a menu necessary for cooking, etc. 5b is an oven display means for displaying the contents inputted by the oven input means 5a, and they are arranged so as to have a lower / upper relationship. .

  The details of the oven input means 5a are as follows.

  Reference numeral 56 denotes a menu selection key, which is a key for setting a menu selected from a menu group for automatically heating, and one item can be selected from the cooking menu 51 displayed on the oven display means 5b.

  Each time the menu selection key 56 is pressed, “fish roasted” → “pizza” → “tsukeyaki” → “gratin” → “fillet / dried fish” → “chicken / vegetable” You can select by moving the lamp of the menu you want to cook.

  Reference numeral 57 denotes a key for selecting a manual course, and a key for selecting a course to be used from the manual course 52 displayed on the oven display means 5b. The selection method is the same as described above. Every time the manual course selection key 57 is pressed, the course changes from “toast” to “oven” to “fish grill”.

  58 is an adjustment key (down key 58a, up key 58b) for setting the finish / temperature. For example, when the cooking menu 51 that automatically heats is set, the oven display means 5b can be set so that the finish baking condition can be set. Can be selected from “Strong”, “Medium”, and “Weak” of the finish 53 displayed on the screen.

  For example, to set the finish to “strong”, the finish is set to “strong” by pressing the up key 58b. The heating time can be set longer by setting the finish to “strong”. “Weak” is set by pressing the down key 58a.

  When “oven” of the manual course 57 is set, it is necessary to set the temperature and time for heating the cooking chamber 26. The temperature can be set with the adjustment key 58, and the temperature displayed on the oven display means 5b. The digital number appearing on the time display unit 54 is adjusted to the temperature to be set by using the down key 58a and the up key 58b.

  For the heating time, the time key 59 (down key 59a, up key 59b) is used, the digital number appearing on the temperature / time display unit 54 displayed on the oven display means 5b is used, and the down key 59a, up key 59b is used. To the time you want to set.

  55 is a healthy selection key in which a heating process is set so that water is added to the steam tank 41 and heated to remove more fat from the cooking ingredients than normal heating.

  There are two types of menus that can be selected with the healthy selection key 55: “filler / dried fish” and “chicken / vegetable” in the cooking menu 51 displayed on the oven display means 5b. It is a menu for dropping, and salted salmon is a typical ingredient. “Chicken / vegetable” is a menu for removing more fat from meat. As a representative ingredient, there is grilled chicken herb, which is heated to remove more fat from chicken. In the present embodiment, the description of the “filler / dried fish” menu for removing more salt is omitted.

  Reference numeral 60 denotes a cut / start key, which starts heating when pressed at the start of heating, and interrupts heating when pressed during heating.

  The present embodiment is configured as described above. Next, the operation will be described by using chicken as the object to be heated 30 and grilling chicken herbs (one piece of chicken, about 250 g) which is a healthy menu.

  First, the handle 11 of the door 32 is pulled forward to expose the steam tank 41 together with the tray 31 to the front surface of the cooking chamber 26, and the steam tank 41 placed on the dish-like wire rod 33d-1 of the tank support member 33c. The tank lid 42 is opened, about 50 cc of water is supplied to the water reservoir 41b, and the upper surface opening is covered with the tank lid 42.

  Next, the chicken prepared with salt, pepper and herbs is placed on the grill 33. At this time, since the tank lid 42 is located above the grill net 33, a part of the chicken may be placed on the tank lid 42. However, since the convex portion 42a is provided at the substantially central portion of the tank lid 42, a part of the chicken is placed on the convex portion 42a and the steam outlet 42b is not blocked.

  The door 32 is closed and the cooking method is set by the operation unit 5.

  For the setting, the “chicken / vegetable” in the cooking menu 51 is turned on by pressing the healthy selection key 55, and the finished state is adjusted by the adjustment key 58 according to preference.

  When all the preparations are completed, the heating is started by pressing the cut / start key 60.

  When the heating is started, the exhaust means 36 is driven, and the outside air flows into the lower surface of the tray 31 from the air intake 43, so that the tray 31 is cooled. Therefore, it is not necessary to put water in the saucer 31, but cooking is possible even if water is added. The inflowing air passes through the exhaust outlet 29 by the exhaust means 36 and is discharged from the exhaust port 8.

  The heating process will be described with reference to FIG. 8. In process 1 at the start of heating, 1200 W, which is the maximum rating, is charged into the lower heater 27b to mainly heat the water in the steam tank 41. The heating time is calculated from the time required until the temperature sensor 80 detects that the temperature in the cooking chamber 26 is equal to or higher than a predetermined temperature, and is about 8 minutes for one piece of chicken, about 250 g.

  When this heating is performed, the lower surface of the chicken is heated by the lower heater 27b, and the internal fat starts to melt. The temperature at which the fat of meat generally melts starts from 30 to 32 ° C for chicken, 33 to 46 ° C for pork, and 40 to 50 ° C for beef.

  Further, since the lower heater 27b is energized at a maximum rating of 1200 W as described above, the water in the water reservoir 41b of the steam tank 41 is also efficiently heated by the heat from the horizontally long heat generating portion 27b-1 of the lower heater 27b. The temperature of the water in the water reservoir 41b reaches the temperature at which water vapor is generated from about 5 minutes after heating.

  Next, the process proceeds to step 2, where both the lower heater 27b and the upper heater 27a are energized to bake chicken. At this time, the lower heater is energized by 80 to 85%, the upper heater is 15 to 20% (specifically, the lower heater 27b is 900 W and the upper heater 27a is about 200 W) to prevent the lower surface of the chicken from being burned too much. At the same time, the upper fat is dissolved and the temperature inside is increased. At this time, the temperature in the cooking chamber 26 also rises and the temperature of the chicken rises to a temperature higher than the heat metamorphosis (60 to 70 ° C.) of the meat. This heating time is also secured for about 8 minutes.

  In step 2, as described above, the lower heater 27b is energized with 900 W and the upper heater 27a with 200 W. The main functions of the heating are further heating of the water in the steam tank 41 and the generated water vapor. Is heated to generate superheated steam. The generated steam comes into contact with the upper heater 42a and the lower heater 27b heated to a high temperature to generate superheated steam at about 200 ° C.

  The generated superheated steam wraps the whole chicken in the direction of the exhaust outlet 29 at the upper rear of the cooking chamber 26 together with the flow of the outside air taken in from the air intake 43 by the action of the exhaust means 36, and the whole surface of the chicken is wrapped. The to-be-heated material 30 is efficiently heated by the condensation latent heat that adheres and is generated as condensed water droplets.

  In addition, by maintaining the periphery of the chicken at a constant humidity (condensed water droplets), heating due to the latent heat of condensation generated on the surface of the chicken is moderated, and the inside of the chicken is also heated without significantly heating only the surface.

  Furthermore, chicken already has a high temperature in the order of the bottom, inside, and top, and when heated, it reaches the heat metamorphosis temperature of the meat, that is, the temperature at which the protein begins to solidify by heating. Chicken shrinks in the order of bottom, inside and top, and the fat melted inside the chicken flows out to the surface.

  The fat that has flowed out to the surface is dropped onto the tray 31 together with water droplets (condensed water droplets) adhering to the surface of the chicken meat, and excess fat content is removed from the chicken meat.

  When this heating time has passed, the process proceeds to step 3. In this step 3, the energization of the lower upper heater 27b is stopped, and only the upper heater 27a is energized. The upper heater 27a is energized at 900 W for about 4 minutes.

  Until the above-described step 2, the upper surface side of the chicken has a lower temperature than the lower surface side, and many condensed water droplets are generated. Therefore, even if finishing heating is performed by the upper heater 27a with a strong heating power in a short time in Step 3, heating unevenness is hardly caused and the surface skin is baked crisply.

  However, in step 3 alone, the upper surface of the chicken is also burnt and baked before eating, but the dissolved fat and water droplets ooze out on the surface of the chicken and are transmitted to the lower surface and remain.

  Therefore, in the final step 4, the lower heater 27b is energized again to blow off the water droplets and fat adhering to the lower surface of the chicken, and finish in a good state. At this time, the lower heater 27b is 840 W and is energized for about 1 minute. After 1 minute, heating is automatically terminated.

  Automatic cooking ends when the above steps are completed.

  The smoke and odor generated from the chicken during the heating are exhausted from the exhaust outlet 36 through the exhaust passage 29 through the exhaust passage 29 to the outside of the main body 2 by the exhaust means 36, and the smoke and odor are discharged to the surroundings. To prevent it.

  As described above, according to the present embodiment, in the process of baking the heated object 30 such as fish or meat, the healthy selection key 55 for removing excess fat from the heated object 30 is selected. Since the steam tank 41 is disposed so as to approach the lower heater 27b for heating 30 and the water in the steam tank 41 is heated by energizing the lower heater 27b for a certain time from the start of heating, the heat from the lower heater 27b is heated. It is efficiently transmitted to the tank 41 and water vapor is generated quickly.

  At this time, the lower surface of the object to be heated 30 is also heated at the same time, so that fat can be quickly dissolved from the inside of the object to be heated 30.

  Furthermore, since the steam tank 41 is heated using the lower heater 27b that bakes the article 30 to be heated, there is no need to provide a dedicated heater for heating the steam tank 41.

  Further, since the heated object 30 is heated by energizing the upper and lower heaters 27, the upper fat can be dissolved and exuded on the surface while preventing the lower surface of the heated object 30 from being overheated. Therefore, the removal of fat is performed efficiently.

  Furthermore, since the heated object 30 is heated by energizing the upper heater 27a thereafter, the surface of the heated object 30 is crisp and defatted efficiently.

DESCRIPTION OF SYMBOLS 1 System kitchen 2 Main body 3 Plate 4 Oven 27 Upper / lower heater 27b-1 Horizontally long heat generating part 30 Object to be heated 41 Steam tank 42 Tank lid 45 Control part 55 Healthy selection key

Claims (2)

A cooking chamber that is arranged in the main body of the heating cooker and has an open front,
A door that closes the front opening of the cooking chamber;
Upper and lower heaters that are provided above and below the cooking chamber to heat the object to be heated;
A control unit for controlling the upper and lower heaters;
An operation unit for selecting and setting menus,
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;
In a heating cooker equipped with
A steam tank is disposed on the back side of the door so as to approach the lower heater on the front side upper part of the tray, and a steam outlet is provided in the steam tank,
When the healthy selection key is selected by the operation unit, the control unit energizes the lower heater for a predetermined time from the start of heating to heat the water in the steam tank, and then energizes the upper and lower heaters. A cooking device for cooking an object to be heated through energization of a heater.   2. The cooking device according to claim 1, wherein the upper and lower heaters are energized by applying 80 to 85% to the lower heater and 15 to 20% to the upper heater.

Images