JP2012080925A - Cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooker including an oven function of generating superheated steam efficiently.SOLUTION: The cooker includes: a cooking chamber 26 disposed inside the body 2 of the cooker and has an opened front; a door 32 for blocking the front opening of the cooking chamber 26; upper and lower heaters 27 provided at upper and lower parts within the cooking chamber 26 and heat an object 30 to be heated; a grill 33 disposed between the upper and lower heaters 27 and used for putting the object 30 to be heated; and a tray 31 used for placing the grill 33 and disposed under the lower heater 27b. In the cooker, a tank support member 33d extended to the back side of the door 32 is fixed to the front side wire of the grill 33, and a tank 44 including a metallic and horizontally long steam jet 42b is disposed on the tank support member 33d. In the lower heater 27b, a front section near the back side of the door 32 is disposed below a bottom 41c of the tank 44, and horizontally long heat generation section 27b-1 is provided along a horizontally long shape of tank 44.

Description

  The present invention relates to a cooking device for storing a food item such as a fish in a cooking cabinet and baking it with upper and lower heaters.

  In this type of conventional cooking device, a grill net is placed on a saucer, a heated object such as fish is placed on the grill net, and these are stored in a cooking cabinet and provided above and below the cooking cabinet. It is common to bake an object to be heated by heating with an upper / lower heater.

  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 heated object is heated with the superheated steam. It is described in.

  Patent Document 1 describes a steam supply means for storing a saucer on which a grill net is placed in a cooking chamber, putting water on the rear side of the saucer, and a water storage part heating means for heating water contained in the steam supply means. Provided. And the 2nd heating means which blows and circulates hot air in a cooking chamber is provided in the outer side of the rear part of a cooking chamber. The steam generated by the steam supply means is further heated by the second heating means to be superheated steam, and the superheated steam and high-temperature air are fed into the cooking chamber to cook the cooked food.

  Moreover, the thing described in patent document 2 stores water in a saucer, heats the water of a saucer with the steam heater provided under the saucer, produces | generates a vapor | steam, and generate | occur | produces the generated steam of the heater in a roaster cabinet. Heated to superheated steam. And it is a roaster which heat-cooks, applying superheated steam to a foodstuff and removing the salt and fats and oils contained in a foodstuff efficiently.

  Furthermore, what is described in Patent Document 3 is a method in which a steam suppression plate having a small hole group is placed between a saucer filled with water and a grill, and the heating efficiency is reflected by reflecting heat from below by the steam suppression plate. In addition, the heat shielding effect works against the water in the tray. And it is a grill cooker which bakes a cooked material in a favorable state by making it discharge | emit gradually through the small hole group provided in the vapor | steam suppression board, making it less susceptible to the influence of water vapor | steam.

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 food is heated with the superheated steam. The method is preferred.

  However, the heating cooker described in Patent Document 1 heats the steam generated by the steam supply means at the rear of the saucer by the circulating second heating means provided outside the rear of the cooking chamber, and heats it as superheated steam. It is circulated in the room. Therefore, 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 2 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 there with a fish grill heater 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 3 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-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. And upper and lower heaters for heating the object to be heated above and below in the cooking chamber, a grill placed between the upper and lower heaters for placing the object to be heated, In a cooking device provided with a saucer disposed below the heater, a tank support member extending to the back side of the door is fixed to the wire on the front side of the grill net, and the horizontally long made of metal on the tank support member A tank having a steam outlet in a shape is disposed, and the lower heater has a front surface portion close to the back side of the door disposed below the bottom portion of the tank, and a horizontally long heat generating portion is provided along the horizontally long shape of the tank. It is a thing.

  According to a second aspect of the present invention, the horizontally long heat generating portion provided in the lower heater is disposed below the bottom portion of the tank by bending the front surface portion close to the back side of the door downward.

  According to claim 1, the water in the steam tank is efficiently heated by using the lower heater that is provided in the cooking chamber and heats the object to be heated, and is directed to the cooking chamber from the steam outlet provided in the tank lid. Steam is spouted and heated by the upper and lower heaters to form superheated steam, which heats the object to be heated, so that the object to be heated can be efficiently degreased and reduced in salt, and the cooked food can be moistened. Can be baked without reducing the taste.

  In addition, heat is transmitted from the horizontally long heat generating portion of the lower heater to the bottom of the horizontally long steam tank, the water inside is efficiently heated to generate water vapor, and water vapor is ejected from the vapor outlet provided in the tank lid. It is not necessary to separately provide a heater for heating the steam tank exclusively, and it is possible to provide a mechanism for generating superheated steam while keeping the space in the current cooking cabinet.

  According to claim 2, the heater can be arranged under the bottom of the tank without changing the distance between the upper and lower heaters provided in the conventional oven and the object to be heated. An efficient superheated steam generation mechanism can be provided.

It is a perspective view of the state where the cooking-by-heating machine of one example was stored in the system kitchen. It is AA sectional drawing of FIG. It is explanatory drawing which shows the positional relationship of the grill of the heating cooker of one Example, and a lower heater. It is explanatory drawing which shows the positional relationship of the same net, a tank, and a lower heater. It is BB sectional drawing of FIG. It is a perspective view of the grill of the heating cooker of one Example.

  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 FIG. 1, the main body 2 of the cooking device is installed by dropping from the upper surface of the system kitchen 1, and after the installation, an oven (roaster) 4 and an operation panel 5 described later of the main body 2 are operated from the front of the system kitchen 1. It can be done. The operation panel 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 pan 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 (FIG. 2) 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. As shown in FIG.

  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. On the rear upper surface of the main body 2, an intake port 7 that sucks outside air by driving a cooling fan, and an exhaust port 8 that discharges waste heat after cooling the heating coil unit 25 and electronic components that are heat generating components to the outside of the main body 2. 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 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 using the cross-sectional view of FIG. 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 the top view is not shown in the drawing, the upper heater 27a is arranged while appropriately meandering along the front-rear direction or the lateral width direction of the cooking chamber 26.

  The configuration of the lower heater 27b will be described with reference to FIGS. The lower heater 27b has a portion meandering along the front-rear direction of the cooking chamber 26 and a bottom portion of a tank 44 described later disposed along the horizontal width direction of the grill 33 described later at the front portion close to the back side of the door 32. It is disposed below 41 c and includes a portion (horizontal heat generating portion 27 b-1) along the horizontally long shape of the tank 44.

  The horizontally long heat generating portion 27 b-1 is disposed below the bottom portion 41 c of the tank 44 by bending the front surface portion close to the back side of the door 32 downward (providing a step d). The horizontally long heat generating portion 27b-1 may be constituted by a single straight line, or when a large amount of heat is required, a structure bent in a substantially U shape as shown in FIG. 3 may be employed. Specifically, the laterally long heat generating portion 27b-1 is a portion that forms a U-shaped section along the horizontal width direction of the grill 33, from the point M to the point N shown in FIG. A wide range of atmosphere is heated by the horizontally long heat generating portion 27b-1 which is disposed below the bottom portion 41c of the tank 44 and is provided along the horizontally long shape of the tank 44, and the heat generated by the horizontally long heat generating portion 27b-1. Is transmitted to the steam tank 41 without waste. By doing so, it can heat not only from the bottom part 41c of the steam tank 41 but from the side surface 41d.

  The control unit 45 that controls the upper heater 27a and the lower heater 27b is disposed on the upper surface of the oven 4 and is not affected by the heat from the oven 4, and the operation unit panel 5, the upper operation unit 9, The upper surface display unit 10 is also connected.

  Further, the front opening of the cooking chamber 26 is closed by a door 32, and the handle 11 is attached to the front side of the door 32. In addition, the front surface of the tray support portion 31a is detachably connected to the back side of the door 32. A tray 31 is detachably mounted on the upper surface of the tray support 31a.

  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 purification 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. In the middle of the exhaust passage 35, exhaust means 36 for forcibly discharging smoke and odor out of the main body 2 through the exhaust port 8 is provided. The exhaust unit 36 includes an exhaust fan 36 a and an exhaust motor 36 b, and the catalyst heater 37 and the exhaust motor 36 b are connected to the control unit 45.

  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, and a receiving plate 31 to be described later. It flows to the exhaust passage 35 side while cooling the lower surface.

  The saucer 31 is housed in the cooking chamber 26 so as to be freely inserted and removed from the front opening thereof. A grill net 33 is placed therein, and a heated object 30 such as a fish is placed thereon.

  The configuration of the grill 33 will be described with reference to FIG. 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 portion, and the lower portion of the tray 31 It is comprised with a pair of frame wire 33b mounted in the inner peripheral step part. A holding wire 33c is fixed between the U-shaped portions of the frame wire 33b to keep the upper and lower gaps constant.

  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 extended to. The extended wire rods 33d-1 on both sides are curved in a dish shape so that a tank 44 described later can be supported. The reason why the both ends of the tank support member 33d are fixed to the foremost part and the next horizontal wire 33a is to increase the strength of the tank support member 33d. There is no problem if possible.

  4 and 5, the configuration of the tank 44 will be described. The tank 44 is configured by a steam tank 41 that can store water therein and has an upper surface open and a tank lid 42 that covers an opening on the upper surface of the steam tank 41. The steam tank 41 is formed into a horizontally long shape with a heat-resistant metal plate such as a stainless steel, has an upper surface opened, and has a water reservoir 41a for storing about 50 to 100 cc of water at the lower portion. An outward flange portion 41b is formed on the peripheral edge of the upper end, and heat-resistant black fluororesin or ceramic coating is applied to the outer peripheral surface for the purpose of preventing discoloration and improving heat conductivity.

  In the steam tank 41, on the back side of the door 32, the flange portion 41b is placed on the wire rod 33d-1 of the tank support member 33d, and a gap of about 4 mm is held in the horizontally long heat generating portion 27b-1 of the lower heater 27b. And make them approach. This is because the surface temperature of the horizontally long heat generating portion 27b-1 of the lower heater 27b, which will be described later, rises to about 600 ° C., which may cause discoloration when brought into direct contact.

  A tank lid 42 is detachably mounted on the upper surface of the steam tank 41. The tank lid 42 is made of a stainless material that has good heat resistance and does not rust, and has a heat resistant fluororesin or ceramic coating on the surface for the purpose of preventing discoloration and improving cleanability.

  Further, the tank lid 42 is provided with a convex portion 42a at a substantially central portion in the longitudinal direction, and a plurality of vapor jet outlets 42b are provided at the peripheral portion in the longitudinal direction so as to be symmetrical in the front-rear direction. With this configuration, the tank lid 42 can be placed on the flange portion 41b even if it is attached to the steam tank 41 with the front and rear reversed.

  Further, when the tank 44 is placed on the grill 33, the grill 30 is placed so that the shape of the article 30 does not collapse even if the article 30 is placed on the convex portion 42a provided on the tank lid 42 and baked. The height from 33 to the tank lid 42 and the convex portion 42a provided on the tank lid 42 is kept low.

  In the above embodiment, the steam tank 41 is placed on the tank support member 33d of the grill 33, but is not necessarily placed on the grill 33.

  The present embodiment is configured as described above. Next, the operation will be described by taking as an example a case where chicken is baked as the object 30 to be heated.

  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. The tank lid 42 of the steam tank 41 placed on the dish-like wire rod 33d-1 of the tank support member 33d is opened, and about 50 cc of water is supplied to the water reservoir 41a. After supplying water to the steam tank 41, the upper surface opening is covered with a tank lid 42.

  Next, the prepared chicken is placed on the grill 33. At this time, part of the chicken that is the object to be heated 30 may be placed on the convex portion 42 a of the tank lid 42. However, the steam outlet 42 b is not blocked by the convex portion 42 a provided on the tank lid 42.

  When the door 32 is closed and cooking is started, the exhaust means 36 is driven, and the outside air flows into the lower surface of the tray 31 from the air inlet 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.

  In the heating, the chicken and the water in the steam tank 41 are heated mainly by the lower heater 27b from the start of heating. When heated, fat begins to melt from the chicken. The temperature at which meat fats are generally melted is 30-32 ° C for chicken, 33-46 ° C for pork, 40-50 ° C for beef, and the temperature for heat denaturation of meat is 60-70 ° C. Begins. After the temperature of the chicken exceeds the temperature of the heat metamorphosis of the meat, this time the main heating is performed by the upper heater 27a. At this time, smoke and odor generated from the chicken during cooking are exhausted from the exhaust port 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 cooking operation using superheated steam will be specifically described. At the start of cooking, the energization rate of the lower heater 27b is increased to warm the cooking chamber 26 and chicken, and at the same time, the water in the steam tank 41 is heated. Within a few minutes from the start of heating, the temperature of the chicken reaches a temperature at which fat begins to melt, and at the same time, the water in the water reservoir 41a of the steam tank 41 is also heated by the heat from the horizontally long heat generating portion 27b-1 of the lower heater 27b. Begins to occur. The horizontally long heat generating portion 27b-1 of the lower heater 27b is disposed so that the bottom portion 41c of the steam tank 41 can be heated as a whole from below, and heats the bottom portion 41c and the side surface 41d without waste. Since the heat resistant resin is applied to the steam tank 41 and the heat transfer is good, the heat from the lower heater 27b is efficiently transferred to the water in the water reservoir 41a, and the amount of water vapor generated increases.

  The generated steam comes into contact with the upper heater 27a and the lower heater 27b heated to a high temperature from the steam outlet 42b, and becomes superheated steam of about 200 ° C. This superheated steam rides the flow of outside air taken in from the air intake 43 by the action of the exhaust means 36 and wraps the whole chicken with the superheated steam in the direction of the exhaust outlet 29 at the upper rear of the cooking chamber 26. 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 is dissolved, and when the temperature of the chicken rises further, the meat's thermal transformation temperature, that is, the temperature at which the protein begins to solidify upon heating is reached. Then, the whole chicken shrinks due to the coagulation of the protein, 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 saucer 31 together with water droplets adhering to the surface of the chicken, and excess fat is removed from the chicken.

  During this heating, the temperature in the cooking chamber 26 rises to about 300 ° C. by the upper and lower heaters 27. For this reason, the steam tank 41 and the tank lid 42 are formed of a heat-resistant stainless material or the like, and heat-resistant fluororesin or ceramic coating is applied on the surface thereof, so that problems such as thermal deformation and discoloration may occur. Absent.

  Thereafter, the heating 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.

  When the steam tank 41 and the tank lid 42 are cleaned after cooking, the handle 11 of the door 32 is pulled forward, the tray 31 is pulled out from the cooking cabinet 26, and the steam tank 41 and the tank lid 42 are lifted by hand to the outside. Just take it out.

  In addition, in the above-mentioned Example, although the cooking which degreases chicken by superheated steam was demonstrated, it cannot be overemphasized that salt reduction, such as salted rice cake, can also be performed. Moreover, it is preferable to supply about 50 to 100 cc of water to be put into the steam tank 41 during cooking depending on the type of the object 30 to be heated.

  As described above, according to the present embodiment, the water in the steam tank is efficiently heated using the lower heater that is provided in the cooking chamber and heats the object to be heated, and from the steam outlet provided in the tank lid. Steam is spouted into the cooking chamber, heated further with the upper and lower heaters to form superheated steam, and the object to be heated is heated, so that the object to be heated can be degreased and salt reduced efficiently, and cooking It can be baked without moistening or reducing the taste.

  In addition, heat is transmitted from the horizontally long heat generating portion of the lower heater to the bottom of the horizontally long steam tank, the water inside is efficiently heated to generate water vapor, and water vapor is ejected from the vapor outlet provided in the tank lid. It is not necessary to separately provide a heater for heating the steam tank exclusively, and it is possible to provide a mechanism for generating superheated steam while keeping the space in the current cooking cabinet.

  Furthermore, the heater can be placed under the bottom of the tank without changing the distance between the upper and lower heaters of the conventional oven and the object to be heated, so efficient superheated steam with minimal changes to the oven Can be provided.

2 Main body 26 Cooking chamber 27 Upper / lower heater 27b Lower heater 27b-1 Horizontally long heating portion 30 Object to be heated 31 Sauce plate 32 Door 33 Grill net 33d Tank support member 41 Steam tank 41c Bottom portion 42 Tank lid 42b Steam outlet 44 Tank

Claims (2)

  A cooking chamber that is disposed in the main body of the heating cooker and has an open front surface, a door that closes the front opening of the cooking chamber, upper and lower heaters that heat an object to be heated up and down in the cooking chamber, A heating cooker comprising a grill placed between the lower heaters on which the object to be heated is placed, and a saucer placed on the grille and disposed below the lower heater, the front side of the grill A tank support member extending to the back side of the door is fixed to the wire rod, a horizontally long tank made of metal and having a steam outlet is disposed on the tank support member, and the lower heater is disposed on the back side of the door. A cooking device, wherein a near front portion is disposed below the bottom of the tank, and a horizontally long heat generating portion is provided along the horizontally long shape of the tank.   The cooking device according to claim 1, wherein the horizontally long heat generating portion provided in the lower heater is disposed below the bottom portion of the tank by bending a front portion close to the back side of the door downward.

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