JP2012107866A - Steam cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a steam cooker capable of improving a finishing state of cooking without degrading deoiling effect.SOLUTION: This steam cooker 1 including a steam generation heater 52 generating steam, and a steam heater 41 for producing superheated steam by increasing a temperature of the steam generated by the steam generation heater 52, and circulating the steam in a heating chamber 20 for heating, and cooking a heated object F by using the steam supplied into the heating chamber 20, has a first cooking process for cooking the heated object F in a state that supply electric power of the steam generation heater 52 is more than that of the steam heater 41, and a second cooking process for cooking the heated object F in a state that the supply electric power of the steam generation heater 52 is smaller than that of the steam heating heater 41, and the supply electric power of the steam heater 41 in the second cooking process is reduced when the temperature of the heating chamber 20 is high in starting cooking, in comparison with a case when the temperature of the heating chamber 20 is low.

Description

  The present invention relates to a steam cooker that cooks an object to be heated by jetting steam into a heating chamber.

  A conventional steam cooker is disclosed in Patent Document 1. This steam cooker uses superheated steam as a heating medium, the object to be heated is placed on a tray placed in the heating chamber, and a cooking menu corresponding to the object to be heated is selected. A water tank is arranged on the side of the heating chamber, and water is supplied from the water tank to the steam generator through a water supply channel. The steam generator generates steam from the supplied water and sends it to the steam temperature raising device. The steam heating device further heats the steam to generate superheated steam, and jets the superheated steam into the heating chamber. And cooking of a to-be-heated object is performed in a low oxygen state according to the cooking sequence according to the menu for cooking.

  Thereby, oxidation of a to-be-heated material is prevented, generation | occurrence | production of the smell by oxidation of lipid, deterioration of a taste can be prevented, and favorable cooking can be performed. Moreover, the fats and oils contained in a to-be-heated material melt | dissolve and flow down with the condensed water of a vapor | steam, and a to-be-heated material can be deoiled and healthy cooking can be performed.

Japanese Patent Laid-Open No. 2005-61816 JP-A-3-137426

  However, according to the conventional steam cooker, when the heating chamber at the start of cooking is hot, cooking with a normal cooking sequence will burn the surface of the object to be heated. Thereby, there existed a problem which the finishing state of cooking worsened.

  Patent Document 2 discloses a heating cooker that corrects the cooking sequence and shortens the cooking time when the heating chamber at the start of cooking is at a high temperature and the time to reach a predetermined temperature is short. However, if the cooking time is shortened in the steam cooker as in Patent Document 2, there is a problem that the deoiling effect is lowered.

  An object of this invention is to provide the steam cooker which can improve the finishing state of cooking, without reducing the deoiling effect.

  In order to achieve the above object, the present invention provides a steam generating heater that generates steam, and steam that heats the steam generated by the steam generating heater to generate superheated steam and circulates and heats the steam in the heating chamber. A steam cooker for cooking an object to be heated using steam supplied into the heating chamber, wherein the power to be supplied to the steam generating heater is larger than the power to be supplied to the steam heating heater. A first cooking step of cooking an object, and a second cooking step of cooking the article to be heated by making the supply power of the steam generating heater smaller than the supply power of the steam heating heater, and at the start of cooking It is characterized in that the power supplied to the steam heater in the second cooking step is lowered when the temperature of the heating chamber is high than when the temperature is low.

  According to this configuration, when cooking is started, the temperature of the heating chamber is detected, the cooking sequence is corrected according to the temperature of the heating chamber, and the power supplied to the steam heater in the second cooking step is varied. When the cooking sequence is determined, a first cooking step is performed in which the supply power of the steam generating heater is larger than the supply power of the steam heating heater. In the second cooking step, when the heating chamber at the start of cooking is at a low temperature, the supply power of the steam generating heater is made smaller than the supply power of the steam heating heater, and each is driven. When the heating chamber at the start of cooking is at a high temperature, the steam heater is driven with a smaller power supply than at a low temperature.

  In the steam cooker having the above-described configuration, the present invention is characterized in that a blower fan that circulates the steam in the heating chamber is provided, and the temperature of the heating chamber is detected after the blower fan is driven at the start of cooking.

  Further, the present invention is characterized in that the steam generating heater is stopped in the second cooking step.

  In the steam cooker having the above-described configuration, the present invention is characterized in that an object to be heated is heated by radiant heat of the steam heater. According to this configuration, the steam heater is disposed, for example, on the top surface of the heating chamber, and the object to be heated is irradiated with the radiant heat of the steam heater to perform cooking.

  According to the present invention, since the supply power of the steam generating heater is higher than the supply power of the steam heating heater, the internal temperature of the object to be heated can be rapidly increased by the latent heat of a large amount of steam. Thereby, the internal temperature of the article to be heated can be made higher than the fat melting temperature zone at an early stage to sufficiently perform deoiling.

  In addition, since the supply power of the steam generating heater is switched from the first cooking process to the second cooking process in which the supply power of the steam heating heater is smaller than that of the steam heating heater, the object to be heated is maintained at a desired internal temperature and the surface is colored. Cooking can be completed. At this time, since the power supplied to the steam heater in the second cooking step is lowered when the heating chamber at the start of cooking is at a high temperature, the surface of the object to be heated can be prevented from being burnt and the finished state of cooking can be improved. Furthermore, the oil removal effect can be improved by lengthening the oil removal time.

  According to the present invention, since the temperature of the heating chamber is detected after the blower fan is driven at the start of cooking, the temperature of the heating chamber can be accurately detected.

  Moreover, according to this invention, since the steam generation heater was stopped at the 2nd cooking process, power saving can be achieved. Further, the maximum power can be supplied to the steam heater, and the second cooking step can be further shortened when the power supplied to the steam heater is increased.

  In addition, according to the present invention, the object to be heated is heated by the radiant heat of the steam heater, so that the object to be heated can be easily colored and the cooking time can be further shortened.

  Embodiments of the present invention will be described below with reference to the drawings. 1 and 2 are a front view and a side view showing the steam cooker of the first embodiment. The steam cooker 1 cooks an object to be heated with superheated steam. The steam cooker 1 includes a rectangular parallelepiped cabinet 10. A door 11 is provided in front of the cabinet 10.

  The door 11 is pivotally supported in a vertical plane with the lower end as a center, and a handle 12 for opening and closing the door 11 is provided at the upper part. A central portion 11C of the door 11 is provided with a transmission portion 11a (see FIG. 3) in which heat-resistant glass is fitted to visually recognize the inside. A left side portion 11L and a right side portion 11R provided with metal decorative plates on the surface are symmetrically arranged on the left and right sides of the central portion 11C. An operation panel 13 is provided on the right side 11 </ b> R of the door 11.

  FIG. 3 shows a front view of the steam cooker 1 with the door 11 opened. The door 11 is rotated when the handle 12 is gripped and pulled forward, and the posture of the door 11 can be changed by 90 ° from a vertical closed state to a horizontal open state. When the door 11 is opened, the front of the cabinet 10 is exposed.

  A heating chamber 20 is provided at a location corresponding to the central portion 11 </ b> C of the door 11. A water tank chamber 70 is provided at a location corresponding to the left side portion 11L of the door 11, and a water tank 71 for storing water for generating steam is stored therein. No opening is provided at a location corresponding to the right side portion 11R of the door 11, but a control board (not shown) is disposed inside.

  The heating chamber 20 is formed in a substantially rectangular parallelepiped, and the entire front side facing the door 11 is an opening 20d for taking in and out the article to be heated F (see FIG. 5). The opening 20d is opened and closed by the rotation of the door 11. The wall surface of the heating chamber 20 is formed of a stainless steel plate, and the outer peripheral surface of the heating chamber 20 is provided with a heat insulation measure.

  FIG. 4 is a front view showing details in the heating chamber 20. On the side wall of the heating chamber 20, a plurality of tray support portions 20 b and 20 c are provided at different heights. The upper tray support part 20 b is provided below the reflection part 68. A stainless steel tray 21 is locked to one or both of the tray supports 20b and 20c. A stainless steel wire rack 22 on which the object to be heated F (see FIG. 5) is placed is placed on the tray 21.

  When cooking with superheated steam, the tray 21 is installed in the upper tray support portion 20b. Thereby, superheated steam can be guide | induced to the lower surface of the to-be-heated material F by reflection of the reflection part 68 so that it may mention later. The tray 21 may be installed on the upper and lower tray support portions 20b and 20c. Thereby, many to-be-heated materials F can be cooked at once.

  At this time, the tray 21 arranged in the tray support part 20b is formed to have air permeability, and superheated steam is supplied to the upper surface of the heated portion on the lower tray 21. Further, the lower surface of the heated portion on the lower tray 21 is heated by a heater 101 (see FIG. 5) disposed on the bottom surface of the heating chamber 20.

  The back wall on the back side of the heating chamber 20 is provided with an intake port 28 at a substantially central portion in the left-right direction, and an exhaust port 32a is provided at the lower left portion. The reflection part 68 is recessed in the both side walls of the heating chamber 20, and the surface is formed by a curved surface. Superheated steam ejected laterally from an ejection cover 61 (described later) toward the reflecting portion 68 is reflected by the reflecting portion 68 and guided below the object to be heated F.

  An ejection cover 61 made of a stainless steel plate that ejects superheated steam is attached to the top surface of the heating chamber 20. An illumination device 69 that illuminates the inside of the heating chamber 20 is provided on the front side of the right side portion of the ejection cover 61.

  The jet cover 61 is formed in a substantially hexagonal shape in which both front corners are chamfered with respect to a rectangle in plan view. The ejection cover 61 is finished in a dark color by surface treatment such as painting on both the upper and lower surfaces. Thereby, the radiation heat of the steam heater 41 (see FIG. 5) is absorbed and radiated from the lower surface of the ejection cover 61 to the heating chamber 20.

  A plurality of air outlets 65 and 66 (see FIG. 5) are provided on the bottom surface and the peripheral surface of the ejection cover 61. The peripheral edge of each of the air outlets 65 and 66 is formed in a cylindrical shape, and the air flow can be guided in the axial direction of the air outlets 65 and 66.

  FIG. 5 shows a schematic structure inside the steam cooker 1. In the figure, the heating chamber 20 is viewed from the side. As shown in FIG. 3 described above, the water tank 71 is disposed on the left side of the heating chamber 20 and communicates with the tank water level detection container 91 via the joint portion 58. Thereby, the water tank 71 is detachable with respect to the cabinet 10 (refer FIG. 2).

  The tank water level detection container 91 is provided with a water level sensor 56. The water level sensor 56 has a plurality of electrodes, and detects the water level by conduction between the electrodes. In this embodiment, the water level is detected in three stages by the GND electrode and the three detection electrodes. When the water level of the water tank 71 falls below a predetermined water level as detected by the water level sensor 56, a notification is given to encourage water supply.

  In the tank water level detection container 91, a water supply path 55 extends to the bottom and is immersed. A water supply pump 57 is provided in the middle of the water supply path 55 and is connected to the steam generator 50. The steam generator 50 has a cylindrical pot 51 whose axial direction is vertical, and water is supplied from the water tank 71 to the pot 51 by driving a water supply pump 57.

  The pot 51 is formed in a cylindrical shape from metal, synthetic resin, ceramic, or a combination of these different materials, and has heat resistance. A steam generating heater 52 composed of a spiral sheathed heater is immersed in the pot 51. The water in the pot 51 is heated by energization of the steam generating heater 52, and steam is generated.

  A cylindrical isolation wall 51 a extending from the upper surface into the spiral steam generating heater 52 is provided in the pot 51. A water level detection chamber 51b isolated from the steam generating heater 52 is formed by the isolation wall 51a. The isolation wall 51a is formed to have a gap with respect to the bottom surface of the pot 51, and the inside and outside of the water level detection chamber 51b communicate with each other and are maintained at the same water level.

  A pot water level detector 81 that detects the water level in the pot 51 is provided in the water level detection chamber 51b. The pot water level detection unit 81 has a plurality of electrodes, and detects the water level in the pot 51 by conduction between the electrodes. Since the steam generation heater 52 and the water level detection chamber 51 b are separated by the isolation wall 51 a, foaming due to boiling of water in contact with the steam generation heater 52 is not transmitted to the pot water level detection unit 81. Thereby, the conduction | electrical_connection of the electrode by foaming can be avoided and the detection accuracy of the pot water level detection part 81 can be improved.

  Note that the temperature of the water in the pot 51 may be increased by closely attaching a heater or the like to the outer peripheral surface of the pot 51. At this time, the peripheral wall of the pot 51 constitutes a heating means for heating the water in the pot 51, and the water level detection chamber 51 b is provided separately from the peripheral wall of the pot 51. Further, the steam generating heater 52 may be formed by an IH heater.

  A steam supply duct 34 connected to a circulation duct 35 described later is led out from the upper surface of the pot 51. An overflow pipe 98 connected to the tank water level detection container 91 is provided at the upper part of the peripheral surface of the pot 51. Thereby, the overflow of the pot 51 is guided to the water tank 71. The overflow level of the overflow pipe 98 is set higher than the normal water level in the pot 51 and lower than the steam supply duct 34.

  A drain pipe 53 is led to the lower end of the pot 51. A drain valve 54 is provided in the middle of the drain pipe 53. The drain pipe 53 has a gradient of a predetermined angle toward a drain reservoir 71 a provided in the water tank 71. Thereby, the drain valve 54 can be opened to drain and store the water in the pot 51 into the drain reservoir 71a, and the water tank 71 can be removed and discarded.

  A circulation duct 35 is provided on the outer wall of the heating chamber 20 from the back to the top. The circulation duct 35 opens an intake port 28 formed in the back wall of the heating chamber 20 and is connected to a steam temperature raising device 40 disposed above the heating chamber 20. The lower surface of the steam temperature raising device 40 is covered with the ejection cover 61, and the upper surface is covered with the upper cover 47.

  A blower fan 26 comprising a centrifugal fan is installed in the circulation duct 35, and the steam supply duct 34 is connected to the upstream side of the blower fan 26. The steam generated by the steam generator 50 by driving the blower fan 26 flows into the circulation duct 35 through the steam supply duct 34. Further, the steam in the heating chamber 20 is sucked from the intake port 28, circulated through the circulation duct 35 and ejected from the blast ports 65 and 66 of the ejection cover 61. Since the steam blowing and suction are performed by the common blower fan 26, the cost increase of the steam cooker 1 can be suppressed.

  In general, the gas in the heating chamber 20 is air, but when steam cooking is started, the air is replaced with steam. In the following description, it is assumed that the gas in the heating chamber 20 is replaced with steam.

  An exhaust duct 33 that branches via an electric damper 48 is provided at the upper part of the circulation duct 35. The exhaust duct 33 has an open end that faces the outside, and the steam in the heating chamber 20 is forcibly exhausted by opening the damper 48 and driving the blower fan 26. Further, an exhaust duct 32 communicating with the lower portion of the heating chamber 20 through an exhaust port 32a is led out. The exhaust duct 32 is made of a metal such as stainless steel, and has an open end facing the outside, and naturally exhausts the steam in the heating chamber 20.

  The steam temperature raising device 40 includes a steam heater 41 including a sheathed heater, and further heats the steam generated by the steam generator 50 to generate superheated steam. The steam temperature raising device 40 is disposed at the center of the ceiling of the heating chamber 20 as viewed in plan. Further, the heating chamber 20 has a smaller area than the top surface of the heating chamber 20 and is formed in a small volume so that high heating efficiency can be obtained.

  A drainage unit 110 that drains condensed water that accumulates on the bottom surface 20 a of the heating chamber 20 is provided at a lower portion on the side of the heating chamber 20. The drainage unit 110 includes a drainage tray 114, pipes 111 and 113, and a tube pump 120. The drain tray 114 is detachably disposed below the door 11 and stores the condensed water transported by the drain section 110. Further, the condensed water adhering to the inner surface of the door 11 flows down and is stored in the drain tray 114 when the door 11 is opened.

  The pipe 111 is made of a resin pipe that protrudes from the side wall of the heating chamber 20 and is bent (in order to facilitate understanding, the pipe 111 is drawn on the back wall). The front end of the pipe 111 is separated from the bottom surface 20a of the heating chamber 20 through a gap, and forms a drain hole 111a that opens downward. A net-like filter (not shown) is provided in the drain hole 111a. The pipe 113 is made of a resin pipe and opens facing the drain tray 114. The pipes 111 and 113 are connected by a flexible tube 112 made of silicon rubber or the like.

  In the tube pump 120, a rotating plate 124 is provided in a bottomed cylindrical housing 123, and a plurality of rollers 125 project from a peripheral portion of the rotating plate 124. The tube 112 is annularly arranged along the inner peripheral wall of the housing 123. A space between the housing 123 and the roller 125 is formed to be narrower than the outer diameter of the tube 112, and the tube 112 is pressed by the roller 125.

  When the rotating plate 124 rotates in the direction of arrow A by driving the tube pump 120, the roller 112 sequentially presses the tube 112 while rotating along the longitudinal direction of the tube 112. Thereby, the fluid in the tube 112 is sequentially pushed out in one direction and conveyed, and the flow of the fluid in the reverse direction is prevented.

  Condensed water collected on the bottom surface 20 a of the heating chamber 20 is sucked from the drain hole 111 a and conveyed to the drain tray 114. The water accumulated in the drain tray 114 is removed from the drain tray 114 and discarded. Thereby, drainage can be performed while maintaining airtightness in the heating chamber 20. In addition, you may convey dew condensation water to the waste_water | drain storage part 71a of the water tank 71 with the tube pump 120. FIG.

  FIG. 6 is a block diagram showing a control configuration of the steam cooker 1. The steam cooker 1 includes a control device 80 having a microprocessor, a nonvolatile memory, and a timer. The control device 80 includes a blower fan 26, a steam heater 41, a damper 48, a steam generation heater 52, a drain valve 54, a water supply pump 57, an operation panel 13, a pot water level detection unit 81, a tank water level detection unit 56, a temperature sensor 82, 83, the humidity sensor 84, and the tube pump 120 are connected. The steam cooker 1 is driven by controlling each part according to a predetermined program by the control device 80.

  The operation panel 13 has a display unit (not shown) and displays the control status on the display unit. In addition, an operation command is input through various operation keys arranged on the operation panel 13. The operation panel 13 is also provided with a sound generator (not shown) that emits various sounds. The temperature sensor 82 detects the temperature in the heating chamber 20. The temperature sensor 83 detects the water temperature in the pot 51. The humidity sensor 84 detects the humidity in the heating chamber 20. The memory of the control device 80 stores cooking data corresponding to the object to be heated, correction data for correcting the cooking sequence according to the temperature of the heating chamber 20, and the like.

  Further, it is supplied from a power source (not shown) to the steam heater 41 and the steam generating heater 52 under the control of the control device 80. At this time, the power supplied to the steam heater 41 and the steam generating heater 52 is distributed according to the duty ratio. That is, the steam generation heater 52 is turned off when the steam heater 41 is turned on, and the steam generation heater 52 is turned on when the steam heater 41 is turned off. Accordingly, when the duty ratio of one of the power supplied to the steam heater 41 and the steam generating heater 52 is increased, the other duty ratio is decreased.

  In the steam cooker 1 having the above-described configuration, the door 11 is opened and the water tank 71 is pulled out from the water tank chamber 70, and water is put into the water tank 71. The filled water tank 71 is pushed into the water tank chamber 70 and connected to the tank water level detection container 91 by the joint portion 58. The article to be heated F is placed on the rack 22, the door 11 is closed, and the operation panel 13 is operated to select the cooking menu. Then, a cooking sequence corresponding to the cooking menu is started by pressing a start key (not shown).

  FIG. 7 is a flowchart showing the operation of the cooking sequence. The cooking sequence has first and second cooking steps. In the first cooking step, the supply power (for example, 1000 W) of the steam generating heater 52 is larger than the supply power (for example, 300 W) of the steam heater 41. In the second cooking step, the steam generating heater 52 is stopped.

  When the cooking sequence is started, the blower fan 26 is driven in step # 11. The steam in the heating chamber 20 is sucked into the circulation duct 35 from the intake port 28 by driving the blower fan 26. At this time, the damper 48 is closed and the air in the heating chamber 20 is circulated. In step # 12, the water supply pump 57 starts operation and water is supplied to the steam generator 50. At this time, the drain valve 54 is closed.

  When the water supply pump 57 is driven, water is supplied into the pot 51 through the water supply passage 55. When the pot 51 reaches a predetermined water level, the water supply is stopped by detection of the pot water level detection unit 81. At this time, the water level of the water tank 71 is monitored by the tank water level detection unit 56, and a warning is given if the water tank 71 does not have enough water for cooking.

  In step # 13, the temperature of the heating chamber 20 is detected by the temperature sensor 82. The temperature of the heating chamber 20 can be accurately detected by detecting the temperature after driving the blower fan 26 and circulating the air in the heating chamber 20. In step # 14, the temperature of the pot 51 is detected by the temperature sensor 83.

  In step # 15, it is determined whether or not the heating chamber 20 is higher than a predetermined temperature (for example, 50 ° C.). When the heating chamber 20 is lower than the predetermined temperature, the process proceeds to step # 18. When the heating chamber 20 is higher than the predetermined temperature, the cooking sequence is corrected so as to shorten the time of the second cooking step in step # 16. That is, the time for the second cooking step is shortened when the heating chamber 20 at the start of cooking is hot and when it is cold.

  In step # 17, the cooking sequence is corrected so as to vary the power supplied to the steam generating heater 52 and the steam heater 41 in the first cooking step. That is, the power supplied to the steam generating heater 52 in the first cooking step is increased (for example, 1100 W) when the heating chamber 20 at the start of cooking is at a high temperature than when the heating chamber 20 is at a low temperature. Further, the power supplied to the steam heater 41 is reduced (for example, 200 W). The power supplied to the steam generating heater 52 can be increased by increasing the on-time. The power supplied to the steam heater 41 can be reduced by reducing the ON time.

  In step # 18, it is determined whether or not the water temperature of the pot 51 detected in step # 14 is higher than a predetermined temperature (for example, 70 ° C.). If the water temperature in the pot 51 is lower than the predetermined temperature, the process proceeds to step # 21. When the water temperature of the pot 51 is higher than the predetermined temperature, the cooking sequence is corrected in step # 19 so as to shorten the time of the first cooking process. That is, the time of the first cooking step is shortened when the water temperature of the pot 51 at the start of cooking is high compared to when it is low. Thus, the cooking sequence is determined.

  In step # 21, the steam generating heater 52 is energized, and the steam generating heater 52 directly heats the water in the pot 51. In step # 22, the steam heater 41 is energized. The steam heater 41 may be energized after the water in the pot 51 reaches a predetermined temperature.

  When the water in the pot 51 boils, saturated steam at 100 ° C. and 1 atm is generated, and the saturated steam flows into the circulation duct 35 via the steam supply duct 34. The steam pumped from the blower fan 26 flows through the circulation duct 35 and flows into the steam temperature raising device 40.

  The steam that has flowed into the steam temperature raising device 40 is heated by the steam heater 41 to become superheated steam of 100 ° C. or higher. Usually, superheated steam whose temperature is increased from 150 ° C. to 300 ° C. is used. Moreover, since the supply electric power of the steam generation heater 52 is larger than the supply electric power of the steam heater 41, a large amount of superheated steam is supplied to the heating chamber 20, and the first cooking process is performed.

  A part of the superheated steam is ejected from the fumarole 65 in the direction directly below (arrow B). Thereby, the upper surface of the to-be-heated material F contacts with superheated steam. A part of the superheated steam is ejected from the fumarole 66 in a diagonally downward direction to the side. The superheated steam blown to the side is reflected by the reflecting portion 68 and guided below the object to be heated F. Thereby, the lower surface of the to-be-heated material F contacts with superheated steam.

  When the surface of the object to be heated F is 100 ° C. or less, the superheated steam is condensed on the surface of the object to be heated F. Since this condensation heat (latent heat) is as large as 539 cal / g, in addition to the convection heat transfer, a large amount of heat can be given to the heated object F. As a result, the internal temperature of the article to be heated F rises rapidly.

  When the amount of steam in the heating chamber 20 increases with time, surplus steam is discharged to the outside through the exhaust duct 32.

  The superheated steam ejected from the gas outlets 65 and 66 gives heat to the article F to be heated, and is then sucked into the circulation duct 35 from the air inlet 28 and flows into the steam temperature raising device 40. Thereby, the steam in the heating chamber 20 is repeatedly circulated for cooking.

  In step # 23, it waits until the cooking time of the 1st cooking process passes, and when the cooking time of the 1st cooking process passes, it will transfer to step # 24. The cooking time of the first cooking step is determined based on the fat melting temperature characteristic according to the type of the object to be heated F. When the object to be heated F such as meat exceeds an oil / fat melting temperature zone of about 30 to 60 ° C., the oil / fat contained therein melts and starts to exude.

  The fat and oil melting temperature characteristic differs depending on each food. For example, the fat and oil melting temperature zone of pork is about 33 to 46 ° C, and the fat and oil melting temperature zone of beef is about 40 to 50 ° C. The memory provided in the control device 80 stores the time until the fat and oil melting temperature zone corresponding to each food is exceeded. When the fat and oil melting temperature zone is exceeded, the first cooking process is terminated and the process proceeds to the second cooking process.

  In step # 24, the steam generating heater 52 is stopped. In step # 25, the maximum electric power (for example, 1300 W) is supplied to the steam heater 41. Thereby, it transfers to a 2nd cooking process. In the second cooking step, the surface of the article to be heated F is mainly heated, and is maintained at a desired internal temperature (for example, 70 to 80 ° C.) exceeding the fat melting temperature zone, and the surface is colored. At this time, electric power smaller than that of the steam heater 41 may be supplied to the steam generating heater 52.

  As shown in FIG. 8, when the object to be heated F is maintained at a temperature higher than the oil / fat melting temperature zone, the oil / fat L is melted, and the oil / fat L is melted on the surface by contraction of the object to be heated F. The condensed water W in which the steam S is condensed on the surface of the article to be heated F takes in the oil L and flows down. Thereby, the to-be-heated material F is deoiled.

  In step # 26, it waits until cooking time of a 2nd cooking process passes. When the cooking time of the second cooking process elapses, the heated object F becomes a desired surface state, and cooking is finished. Then, the end of cooking is displayed on the display unit of the operation panel 13 by the control device 80 and a signal sound is notified. When the door 11 is opened by the user who is informed of the end of cooking, the damper 48 is opened, and the steam in the heating chamber 20 is rapidly forcedly exhausted from the exhaust duct 33. Thereby, the user can take out the to-be-heated material F from the inside of the heating chamber 20 safely, without touching high temperature steam.

  According to the present embodiment, since the supply power of the steam generating heater 52 is larger than the supply power of the steam heating heater 41, the first cooking step of cooking the article F to be heated with the superheated steam is performed, so Thus, the internal temperature of the object F to be heated can be increased rapidly. Thereby, the internal temperature of the to-be-heated material F can be made higher than the fat melting temperature zone at an early stage, and sufficient deoiling can be performed.

  Further, since the steam generating heater 52 is stopped from the first cooking process and switched to the second cooking process in which the maximum electric power is supplied to the steam heater 41, the object F to be heated is maintained at a desired internal temperature and is baked on the surface. You can complete cooking with At this time, since the time of the second cooking step is shortened when the heating chamber 20 at the start of cooking is at a high temperature, the surface of the object to be heated F can be prevented from being burned and the finished state of cooking can be improved. Furthermore, cooking time can be shortened. In addition, a sufficient cooking time is ensured in the first cooking step, and the deoiling effect is not reduced by a large amount of steam.

  In addition, the same effect can be acquired even if electric power smaller than the steam heater 41 is supplied to the steam generating heater 52 in the second cooking step. In particular, when the steam generating heater 52 is stopped, power saving can be achieved. Moreover, the maximum power can be supplied to the steam heater 41, and in this case, the second cooking step can be further shortened.

  Further, when the water temperature of the pot 51 at the start of cooking is high, the supply of steam is started early. For this reason, even if it shortens the time of a 1st cooking process, while the internal temperature of the to-be-heated material F can fully be raised, an oil removal effect is not reduced. For this reason, by shortening the time of a 1st cooking process, while a favorable finishing state is obtained, cooking time can be shortened more.

  Moreover, even if the power supplied to the steam heater 41 in the first cooking step is reduced when the heating chamber 20 at the start of cooking is at a high temperature, the object to be heated can be sufficiently colored. For this reason, the amount of steam can be increased by reducing the power supplied to the steam heater 41 and increasing the power supplied to the steam generating heater 52 accordingly. Thereby, a 1st cooking process can be shortened and cooking time can be shortened more.

  Next, a second embodiment will be described. This embodiment is configured similarly to the steam cooker of the first embodiment, and the operation of the cooking sequence is different. FIG. 9 is a flowchart showing the operation of the cooking sequence of the steam cooker 1 of the present embodiment. Since the operations in steps # 11 to # 14 and steps # 23 to # 26 are the same as those in FIG.

  In step # 15, it is determined whether or not the heating chamber 20 is higher than a predetermined temperature (for example, 50 ° C.). When the heating chamber 20 is lower than the predetermined temperature, the process proceeds to step # 21. When the heating chamber 20 is higher than the predetermined temperature, the cooking sequence is corrected in step # 20 so as to reduce the power supplied to the steam heater 41 in the second cooking step. The power supplied to the steam heater 41 can be reduced by reducing the ON time. Thereby, the heating temperature of a 2nd cooking process is lowered | hung rather than the time of the low temperature when the heating chamber 20 at the time of a cooking start is high temperature.

  Then, the first cooking process is performed, and when the first cooking process is completed, the second cooking process is performed. At this time, the power supplied to the steam heater 41 is increased in step # 25 as compared to the first cooking step. That is, when the heating chamber 20 at the start of cooking is at a low temperature, the maximum power (for example, 1300 W) is supplied. Further, when the heating chamber 20 at the start of cooking is at a high temperature, electric power (for example, 1000 W) lower than the maximum electric power is supplied.

  According to the present embodiment, as in the first embodiment, since the supply power of the steam generating heater 52 is larger than the supply power of the steam heating heater 41, there is a first cooking step of cooking the article to be heated F with superheated steam. The internal temperature of the object to be heated F such as meat can be rapidly raised by the latent heat of a large amount of superheated steam. Thereby, the internal temperature of the to-be-heated material F can be made higher than the fat melting temperature zone at an early stage, and sufficient deoiling can be performed.

  In addition, since the steam generating heater 52 is stopped and the second cooking process is performed in which the maximum power is supplied to the steam heater 41, the object to be heated F is maintained at a desired internal temperature and the surface is baked and cooked. Can be completed. At this time, since the power supplied to the steam heater in the second cooking step is lowered when the heating chamber 20 at the start of cooking is at a high temperature, the surface of the object to be heated F can be prevented from being burnt and the finished state of cooking can be improved. it can. Furthermore, the deoiling effect can be improved by making the deoiling time longer than in the first embodiment.

  In the first and second embodiments, it is determined in step # 15 of FIGS. 7 and 9 whether or not the heating chamber 20 is higher than a predetermined temperature, but step # 15 may be omitted. That is, correction data subdivided corresponding to the temperature of the heating chamber 20 may be held in a memory, and the cooking sequence may be corrected according to each temperature.

  Similarly, it is determined in step # 18 of FIG. 7 whether or not the water temperature of the pot 51 is higher than a predetermined temperature, but step # 18 may be omitted. That is, correction data subdivided corresponding to the water temperature of the pot 51 may be held in a memory, and the cooking sequence may be corrected according to each temperature.

  Further, although the steam heater 41 is disposed on the ceiling surface of the heating chamber 20, it may be disposed in a duct connected to the heating chamber 20. That is, you may make it the convection type which heats the to-be-heated material F with a hot air at a 2nd cooking process. However, when the steam heater 41 is disposed on the ceiling surface of the heating chamber 20 as in the present embodiment, the article to be heated F is heated by radiant heat. For this reason, the to-be-heated material F can be colored easily, and cooking time can be shortened more. At this time, the blower fan 26 may be stopped to stop the circulation of steam. Thereby, power saving can be achieved.

  INDUSTRIAL APPLICABILITY The present invention can be used for a household or business steam cooker that jets steam into a heating chamber to cook an object to be heated.

The front view which shows the steam cooker of 1st Embodiment of this invention. The side view which shows the steam cooker of 1st Embodiment of this invention. The front view which shows the state which opened the door of the steam cooker of 1st Embodiment of this invention. The front view which shows the heating chamber of the steam cooker of 1st Embodiment of this invention. The figure which shows the internal structure of the steam cooker of 1st Embodiment of this invention. The block diagram which shows the structure of the steam cooker of 1st Embodiment of this invention. The flowchart which shows operation | movement of the steam cooker of 1st Embodiment of this invention. A diagram for explaining deoiling of an object to be heated by superheated steam The flowchart which shows operation | movement of the steam cooker of 2nd Embodiment of this invention.

DESCRIPTION OF SYMBOLS 1 Steam cooker 11 Door 20 Heating chamber 21 Receptacle 26 Blower fan 28 Inlet 31 Exhaust fan 32, 33 Exhaust duct 34 Steam supply duct 35 Circulation duct 40 Steam temperature raising device 41 Steam heater 48 Damper 50 Steam generator 51 Pot 52 Steam generating heater 54 Drain valve 55 Water supply path 56 Tank water level detection part 57 Water supply pump 61 Spout cover 65, 66 Blowing hole 68 Reflection part 71 Water tank 71a Drain storage part 81 Pot water level detection part 91 Tank water level detection container 101 Heating heater 110 Drainage Portions 111, 113 Piping 111a Drain hole 112 Tube 114 Drain tray 120 Tube pump 121 Motor 122 Fluid transfer section 123 Housing 124 Rotating plate 125 Roller F Heated object L Oil S Steam W Condensed water

Claims (4)

  A steam generating heater that generates steam; and a steam heater that heats the steam generated by the steam generating heater to generate superheated steam and circulates and heats the steam in the heating chamber, and supplies the heating chamber to the heating chamber In the steam cooker that cooks the object to be heated using the steam, the first cooking step of cooking the object to be heated by making the supply power of the steam generating heater larger than the supply power of the steam heating heater, And a second cooking step of cooking the article to be heated by making the supply power of the steam generating heater smaller than the supply power of the steam heating heater, and when the heating chamber at the start of cooking is at a higher temperature than at a low temperature A steam cooker, wherein power supplied to the steam heater in the second cooking step is lowered.   2. The steam cooker according to claim 1, wherein a blower fan that circulates steam in the heating chamber is provided, and the temperature of the heating chamber is detected after the blower fan is driven at the start of cooking.   The steam cooker according to claim 1 or 2, wherein the steam generating heater is stopped in the second cooking step.   The steam cooker according to any one of claims 1 to 3, wherein an object to be heated is heated by radiant heat of the steam heater.

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