JP2011052944A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of matching a cooked state of a surface side of a heated object and a cooked state of a rear face side of the heated object even if a quantity of the heated object is large or small. <P>SOLUTION: A heating cooker includes a casing, a heating chamber provided in the casing, a tray provided in the heating chamber and placed with a heated object, a sensor for chamber interior temperature 43 for detecting a temperature of the tray, an upper heater 26 for heating the heated object from above, a lower heater 30 for heating the heated object from below, and a control part 100 controlling the upper heater 26 and the lower heater 30. The control part 100 carries out on-off control of the lower heater 30 on a basis of the temperature of the tray. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

  The present invention relates to a cooking device.

  Conventionally, as described in Patent Document 1 (Japanese Patent Application Laid-Open No. 4-48118), as a heating cooker, an upper heater disposed in an upper space in the heating chamber, Some include a lower heater disposed in a lower space in the heating chamber, and a control unit that controls energization of the upper heater and the lower heater.

  More specifically, the control unit repeats 12 seconds on and 18 seconds off when the space temperature in the heating chamber is lower than the set temperature, and when the space temperature in the heating chamber is equal to or higher than the set temperature. The upper heater is energized and controlled to repeat on for 20 seconds and off for 10 seconds.

  Moreover, the said control part carries out energization control of a lower heater so that it may repeat 14 second on and 16 second off, even if the space temperature in a heating chamber is less than preset temperature or more than preset temperature. That is, the lower heater is energized and controlled with a constant on-time duty regardless of the space temperature in the heating chamber.

  However, when the lower heater is energized and controlled with a constant on-time duty regardless of the space temperature in the heating chamber, the surface of the heated object is just burnt due to the large amount of the heated object. However, there arises a problem that the back surface of the object to be heated is overbaked.

  Alternatively, even if the back surface of the object to be heated is just burned, there is a problem that the surface burnt condition of the object to be heated is excessive or insufficient.

  These problems are caused by the difference in mechanism that the surface of the object to be heated is mainly baked by the radiant heat of the upper heater, whereas the back surface of the object to be heated is heated by heat conduction from the tray. .

JP-A-4-48118 (FIG. 1)

  Accordingly, an object of the present invention is to provide heating that can achieve harmony between the degree of burn on the surface of the object to be heated and the degree of burn on the back side of the object to be heated, regardless of whether the amount of the object to be heated is large or small. To provide a cooker.

In order to solve the above problems, the heating cooker of the present invention is
A casing,
A heating chamber provided in the casing;
A tray unit provided in the heating chamber, on which an object to be heated is placed;
A temperature detection unit for detecting the temperature of the tray unit;
An upper heating section for heating the object to be heated from above;
A lower heating section for heating the object to be heated from below;
A control unit for controlling the upper heating unit and the lower heating unit,
The control unit performs on / off control of the lower heating unit based on the temperature of the tray unit detected by the temperature detection unit.

  According to the heating cooker having the above configuration, the control unit performs on / off control of the lower heating unit based on the temperature of the tray unit detected by the temperature detection unit, thereby preventing excessive supply of heat to the tray unit. At the same time, insufficient supply of heat to the tray portion can be prevented.

  Therefore, even if the amount of the object to be heated is large or small, it is possible to achieve harmony between the degree of burning on the front side of the object to be heated and the degree of burning on the back side of the object to be heated.

In the heating cooker of one embodiment,
The controller controls the on-time duty of the lower heating unit to be a predetermined ratio with respect to the on-time duty of the upper heating unit based on the temperature of the tray unit detected by the temperature detection unit. Control.

  According to the heating cooker of the above embodiment, the control unit has an on-time duty of the lower heating unit with respect to an on-time duty of the upper heating unit based on the temperature of the tray unit detected by the temperature detection unit. Since it controls so that it may become a predetermined | prescribed ratio, harmony with the burn condition of the surface side of a to-be-heated material and the burn condition of the back surface side of a to-be-heated material can be aimed at reliably.

In the heating cooker of one embodiment,
The temperature detection unit is an internal temperature sensor that detects a space temperature in the heating chamber.

  According to the heating cooker of the said embodiment, rather than using the temperature sensor which directly detects the temperature of a tray part by using the chamber temperature sensor which detects the space temperature in a heating chamber as the said temperature detection part. However, the manufacturing cost can be kept low.

  According to the heating cooker of the present invention, the control unit performs on / off control of the lower heating unit based on the temperature of the tray unit detected by the temperature detection unit, and thus prevents excessive supply of heat to the tray unit. Insufficient supply of heat to the tray portion can be prevented.

  Therefore, even if the amount of the object to be heated is large or small, it is possible to achieve harmony between the degree of burning on the front side of the object to be heated and the degree of burning on the back side of the object to be heated.

FIG. 1 is a schematic front view of a heating cooker according to an embodiment of the present invention. FIG. 2 is a schematic perspective view of the heating cooker as viewed from the front and obliquely above. FIG. 3 is a schematic perspective view of the heating cooker as viewed from the rear and obliquely above. FIG. 4 is a schematic perspective view of the heating cooker viewed from the side. FIG. 5 is a schematic perspective view of the heating cooker as viewed from the front and obliquely above. 6 is a schematic cross-sectional view taken along the line VI-VI in FIG. FIG. 7 is a control block diagram of the cooking device. FIG. 8 is a graph showing temporal changes in the space temperature in the heating chamber and the tray temperature. FIG. 9 is a graph showing temporal changes in the space temperature in the heating chamber and the temperature of the tray.

  Hereinafter, the cooking device of the present invention will be described in detail with reference to the illustrated embodiments.

  FIG. 1 is a schematic front view of a heating cooker according to an embodiment of the present invention.

  The heating cooker includes a casing 1 and a sliding door 2 with a handle that is attached to the front side of the casing 1. An operation panel 3 is provided on the front side of the casing 1 so as to be adjacent to the door 2 with a handle when closed. A dew receiver 4 is disposed below the operation panel 3.

  A dial 5 is rotatably attached to the operation panel 3. Further, the operation panel 3 has a liquid crystal display unit 7, and the liquid crystal display unit 7 performs display according to the operation of the dial 5.

  The dew receptacle 4 is a container that can be attached to and detached from the two front legs 6 and 6. The front legs 6 and 6 are provided on the front side of the bottom of the casing 1. When the dew receptacle 4 is attached to the front legs 6 and 6, a part of the dew receptacle 4 is positioned below the rear surface (back surface) of the door 2 with a handle when closed. Thereby, when the door 2 with a handle is opened, the dew on the rear surface of the door 2 with the handle drops into the dew receptacle 4.

  FIG. 2 is a schematic perspective view of the heating cooker from which the top and both sides of the casing 1 are removed as viewed from the front obliquely upward. Moreover, FIG. 3 is the schematic perspective view which looked at the heating cooker of FIG. 2 from back diagonally upward.

  In the casing 1, as shown in FIGS. 2 and 3, a heating chamber 8 that houses an object to be heated is installed. In the casing 1, a space on the side of the heating chamber 8 and behind the operation panel 3 is an electrical component chamber 9, and a space behind the heating chamber 8 and behind the electrical component chamber 9 is an intake space 10. That is, the electrical component chamber 9 is provided on one side of the casing 1, while the intake space 10 is provided on the rear side of the casing 1.

  The heating chamber 8 has an opening 8 a (see FIG. 5) on the front side, and the door 2 with a handle opens and closes the opening 8 a of the heating chamber 8. The object to be heated is put into and out of the heating chamber 8 through the opening 8 a of the heating chamber 8. Further, heat shield plates 11, 11,... Are arranged above, below, behind and on both sides of the heating chamber 8. That is, the heat shield plates 11, 11,... Are arranged around the heating chamber 8 except for the opening 8 a. Although not shown, the space between the heat shield plate 11 and the heating chamber 8 is filled with a heat insulating material. The gas in the heating chamber 8 is guided to the front side of the casing 1 through the exhaust path 12 and is exhausted from the front side of the casing 1 to the outside of the casing 1.

  In the electrical component chamber 9, a steam generator 13 that generates steam supplied to the heating chamber 8, a water supply pump 14 connected to the steam generator 13 via a water supply tube 20, and the water pump 14 There is a tank storage portion 15 disposed in front of the tank. When the object to be heated is heated, air from the cooling fan 16 flows in the electrical component chamber 9 so that electrical components such as the water supply pump 14 can be cooled.

  The intake space 10 is a space through which air around the rear side of the casing 1 flows from the four intake ports 17A, 17B, 17C, and 17D when the cooling fan 16 is driven. The air in the intake space 10 is sucked into the cooling fan 16 and blown out into the electrical component chamber 9. Note that each of the intake ports 17A, 17B, 17C, and 17D includes a plurality of slits provided at the rear portion of the casing 1.

  The exhaust path 12 includes a flexible synthetic resin exhaust tube 18 and a non-flexible synthetic resin exhaust duct 19 disposed on the side of the tank housing 15.

  The exhaust tube 18 is installed so as to extend from the upper rear side to the lower front side of the electrical component chamber 9. The rear end portion of the exhaust tube 18 is connected to the rear portion of the heating chamber 8, while the front end portion of the exhaust tube 18 is connected to the exhaust duct 19.

  The rear end of the exhaust duct 19 is open so that air from the cooling fan 16 flows into the exhaust duct 19.

  2 and 3 denotes a partition wall that partitions the electrical component chamber 9 and the intake space 10. A cooling fan 16 is attached to the partition wall 21.

  FIG. 4 is a schematic perspective view of the cooking device of FIG. 2 as viewed from the side.

  An exhaust / drain port 22 is provided at the bottom of the front side of the exhaust duct 19. The exhaust / drain port 22 passes through the bottom of the casing 1 and faces the dew receiver 4. Further, the exhaust duct 19 has a front end portion of the exhaust tube 18, and the opening of the front end portion of the exhaust tube 18 faces the exhaust and drain port 22 side.

  The tank storage unit 15 stores a water supply tank 23. As shown in FIG. 5, the front surface of the water supply tank 23 is exposed when the door 2 with a handle is opened, and can be taken in and out of the tank storage portion 15. Further, the water in the water supply tank 23 is supplied to the steam generator 13 through the water supply tube 20 by driving the water supply pump 14. The steam generator 13 heats the water from the feed water pump 14 with a steam generating heater 24 to generate water vapor.

  Moreover, when the door 2 with a handle is opened, the tray 40 is pulled out from the heating chamber 8. An object to be heated is placed on the tray 40, and the object to be heated is put into and out of the heating chamber 8 together with the tray 40. The tray 40 is an example of a tray unit.

  The tray 40 is detachably held by a tray holder 39 (see FIG. 6) from below. The tray holder 39 is formed by bending a metal wire into a predetermined shape. The front end of the tray holder 39 is detachably attached to the rear surface of the door 2 with a handle.

  The door 2 with a handle can be moved in the front-rear direction by a rail unit 41. The rail unit 41 includes a fixed rail (not shown) fixed to the casing 1 and a movable rail 42 that can move forward and backward with respect to the fixed rail. Further, the front end portion of the movable rail 42 is connected to the rear surface of the door 2 with a handle by a connecting metal fitting and a screw.

  FIG. 6 is a schematic cross-sectional view taken along line VI-VI in FIG.

  An upper heater storage unit 25 is provided on the upper side of the heating chamber 8, and the upper heater 26 is stored in the upper heater storage unit 25. The steam that has flowed from the steam generator 13 into the upper heater housing 25 is superheated by the upper heater 26 to become superheated steam. Here, the said superheated steam means the steam heated to the overheated state of 100 degreeC or more. The upper heater 26 is an example of an upper heating unit.

  The upper heater 26 is covered with the top 8b of the heating chamber 8 from below. The top 8b of the heating chamber 8 functions as a radiation plate that is heated by the upper heater 26 and irradiates the object to be heated in the heating chamber 8 with radiant heat. Moreover, the top part 8b of the heating chamber 8 is provided with a plurality of steam blowing holes 28, 28,..., And the space in the upper heater storage part 25 is heated via the plurality of steam blowing holes 28, 28,. It communicates with the space in the storage 8. As a result, the superheated steam in the upper heater housing section 25 is blown out toward the object to be heated on the tray 40 from the plurality of steam blowing holes 28, 28,.

  On the other hand, a lower heater storage portion 29 is provided below the heating chamber 8, and the lower heater 30 is stored in the lower heater storage portion 29. The lower heater 30 is an example of a lower heating unit.

  The lower heater 30 is covered with the bottom 8c of the heating chamber 8 from above. The rear end of the tray holder 39 slides on the inner wall surface of the bottom 8c of the heating chamber 8. Moreover, although the bottom part 8c of the heating chamber 8 functions as a radiation plate similarly to the top part 8b of the heating chamber 8, it does not have a through-hole like several vapor | steam blowing holes 28,28, .... That is, the lower heater 30 is completely covered with the bottom 8 c of the heating chamber 8 and is not exposed to the space inside the heating chamber 8. Thereby, the oil etc. which came out of the to-be-heated material are dripped, and it is made not to adhere to the lower heater 30. FIG.

  FIG. 7 is a control block diagram of the cooking device.

  The cooking device includes an internal temperature sensor 43 that detects a space temperature in the heating chamber 8, and a control unit 100 including a microcomputer and an input / output circuit. The control unit 100 performs on / off control of the lower heater 30 based on the temperature of the tray 40. At this time, the control unit 100 derives the temperature of the tray 40 using the table indicating the correlation between the space temperature in the heating chamber 8 and the temperature of the tray 40 and the output signal of the temperature sensor 43 in the chamber. Further, the control unit 100 controls the on-time duty of the lower heater 30 to be a preset ratio with respect to the on-time duty of the upper heater 26 based on the temperature of the tray 40. This ratio is included in a table created in advance and stored in the control unit 100. Here, the on-time duty of the upper heater 26 means the ratio of the on-time of the upper heater 26 to one cycle. The on-time duty of the lower heater 30 means a ratio of the on-time of the lower heater 30 to one cycle. The internal temperature sensor 43 is an example of a temperature detection unit.

  Table 1 below shows an example of the above table.

  FIG. 8 is a graph showing temporal changes in the space temperature in the heating chamber 8 and the temperature of the tray 40. This graph is obtained using fish as the object to be heated. In the figure, “internal temperature” refers to the space temperature in the heating chamber 8, “tray temperature” in the figure refers to the temperature of the tray 40, and “one” in the figure refers to 1 on the tray 40. “Four fishes” in the figure means that four fish have been placed on the tray 40.

  As is clear from FIG. 8, there is a correlation between the space temperature in the heating chamber 8 and the temperature of the tray 40 regardless of whether the amount of the object to be heated is large or small. Such a correlation is examined in advance for each amount of the object to be heated, a plurality of tables showing the correlation are created, and the plurality of tables are stored in the control unit 100. Moreover, although the control part 100 uses the table corresponding to the quantity of to-be-heated material, the quantity of to-be-heated material determines based on a user's input.

  According to the cooking device configured as described above, the control unit 100 controls the lower heater 30 to be turned on and off based on the temperature of the tray 40, so that excessive supply of heat to the tray 40 is prevented and heat to the tray 40 is also controlled. Can prevent shortage of supply. Thereby, it can prevent that the back surface side of a to-be-heated material does not burn too much, and does not burn too much.

  For example, if the lower heater 30 is turned off when the temperature in the heating chamber 8 reaches 200 ° C., the temperature of the tray 40 can be prevented from exceeding 250 ° C. as shown in FIG. It can prevent over-burning.

  Therefore, even if the amount of the object to be heated is large or small, it is possible to achieve harmony between the degree of burning on the front side of the object to be heated and the degree of burning on the back side of the object to be heated.

  Further, since the control unit 100 controls the on-time duty of the lower heater 30 to be a preset ratio with respect to the on-time duty of the upper heater 26 based on the temperature of the tray 40, It is possible to ensure harmony between the degree of burn on the front side of the object and the degree of burn on the back side of the object to be heated.

  Moreover, since the internal temperature sensor 43 is used for the detection of the temperature of the tray 40, the manufacturing cost can be kept lower than when the temperature sensor that directly detects the temperature of the tray 40 is used.

  In addition, the meanings of “internal temperature”, “tray temperature”, “one” and “four” in FIG. 9 are “internal temperature”, “tray temperature”, “one” in FIG. ”And“ 4 tails ”.

  In the above embodiment, instead of the lower heater 30, for example, an electromagnetic induction heating device may be used as an example of the lower heating unit.

  In the above embodiment, the temperature of the tray 40 may be directly detected using a temperature sensor such as a non-contact infrared temperature sensor instead of the inside temperature sensor 43.

  In the above embodiment, the lower heater 30 is not exposed in the space in the heating chamber 8, but the lower heater 30 may be exposed in the space in the heating chamber 8.

  In the above-described embodiment, the control unit 100 determines the amount of the object to be heated based on the user input. However, the control unit 100 includes an objective sensor in the heating chamber 8, and the object to be heated is based on the output signal of the objective sensor. You may make it determine the quantity of an object.

  In the above embodiment, the tray 40 may be fixed to the inner wall of the heating chamber 8 so that the tray 40 cannot be taken in and out from the heating chamber 8. That is, instead of the tray 40, a tray unit provided integrally with the inner wall of the heating chamber 8 may be used.

  In the above embodiment, the superheated steam is generated in the upper heater storage section 25 and this superheated steam is supplied into the heating chamber 8, but the superheated steam is also generated in the lower heater storage section 29. Superheated steam may be supplied into the heating chamber 8.

  The present invention can be applied not only to an oven range that uses superheated steam, but also to an oven that uses superheated steam, a cooking oven such as a range or an IH cooking heater, and an oven, a range, and an oven range that do not use superheated steam. Or it can apply also to heating cookers, such as an IH cooking heater.

  In the cooking device of the present invention, healthy cooking can be performed by using superheated steam or saturated steam in a cooking heater (including an electric stove such as an IH heater or an electric heater or a gas stove) or a microwave oven. it can. For example, in the cooking device of the present invention, superheated steam or saturated steam having a temperature of 100 ° C. or higher is supplied to the food surface, and the superheated steam or saturated steam adhered to the food surface is condensed to give a large amount of condensation latent heat to the food. So it can efficiently transfer heat to food. Moreover, when condensed water adheres to the food surface and salt and oil are dropped together with condensed water, salt and oil in the food can be reduced. Furthermore, the heating chamber is filled with superheated steam or saturated steam and becomes oxygen-free, thereby enabling cooking with reduced oxidation of food.

1 Casing 26 Upper Heater 30 Lower Heater 40 Tray 43 Internal Temperature Sensor 100 Control Unit

Claims (3)

A casing,
A heating chamber provided in the casing;
A tray unit provided in the heating chamber, on which an object to be heated is placed;
A temperature detection unit for detecting the temperature of the tray unit;
An upper heating section for heating the object to be heated from above;
A lower heating section for heating the object to be heated from below;
A control unit for controlling the upper heating unit and the lower heating unit,
The said control part performs on-off control of the said lower heating part based on the temperature of the said tray part detected by the said temperature detection part, The heating cooker characterized by the above-mentioned. The heating cooker according to claim 1, wherein
The controller controls the on-time duty of the lower heating unit to be a predetermined ratio with respect to the on-time duty of the upper heating unit based on the temperature of the tray unit detected by the temperature detection unit. A cooking device characterized by being controlled. The heating cooker according to claim 1 or 2,
The cooking device according to claim 1, wherein the temperature detection unit is an internal temperature sensor that detects a space temperature in the heating chamber.

Images