JP2012112572A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker capable of simultaneously heating and cooking two or more foodstuffs to be heated to the same level, and further simultaneously heating and cooking two or more foodstuffs to be heated to different levels.SOLUTION: This heating cooker includes a control section capable of selecting first control for controlling a rotating speed of a circulation fan so that the foodstuff of an upper chamber positioned above a pan positioned on one of pan positioning sections, is cooked at a high temperature, and the foodstuff in a lower chamber positioned below the set pan, is cooked at a high temperature, and second control for controlling the rotating speed of the circulation fan so that the foodstuff in the upper chamber 98 positioned above the pan positioned on a locking section 39b as one of the pan positioning sections is cooked at a high temperature, and the foodstuff in the lower chamber 99 positioned below the positioned pan is cooked at a low temperature.

Description

  The present invention relates to a cooking device such as a steam cooking device or a microwave oven.

  Conventionally, as a cooking device, there is one described in JP 2010-207378 A (Patent Document 1).

  This cooking device has a first heating means for radiatively heating the upper surface of the object to be cooked, and a heater for heating the bottom surface of the cooking chamber, and heats the placing plate on which the object to be cooked is placed from above and below. The cooking object can be cooked from above and below. And it is made to be able to heat a mounting plate necessary and fully, and it is trying to improve a taste by giving calorie | heat amount required for cooking.

  However, while this conventional heating cooker can give heat to the entire cooked food in the cabinet, sauces that are eaten together with the cooked food are burnt when heated at the same time. It is necessary to heat it separately after heating. Therefore, there is a problem that the heated object to be cooked cools while the sauce to be cooked with the cooked object is separately heated.

JP 2010-207378 A (Patent Document 1)

  Then, the subject of this invention is a cooking device which can cook two or more ingredients with the same degree of heating at the same time, and can also cook two or more ingredients with different degrees of heating at the same time. Is to provide.

In order to solve the above problems, the heating cooker of the present invention is:
A heating chamber having a dish positioning unit, and an upper jetting port and a lower jetting port located above and below the dish positioned by the dish positioning unit,
A heating unit that is disposed above the heating chamber and heats the heat medium;
A blowing path connecting at least the heating unit and the lower jet port, and positioning the lower jet port downstream of the upper jet port,
A fan that sucks the heat medium from the heating chamber and circulates the heat medium so that the sucked heat medium is blown out from the upper jet port and the lower jet port through the heating unit and the blowout path;
A motor for driving the fan;
The motor controls the motor to rotate the fan at a first rotational speed so that the temperature of the upper chamber above the plate and the temperature of the lower chamber below the plate are substantially equal. 1 control and controlling the motor to rotate the fan at a second rotational speed that is slower than the first rotational speed so that the temperature of the lower chamber is lower than the temperature of the upper chamber. And a control unit that performs the second control.

  In this specification, that the temperature of the upper chamber and the temperature of the lower chamber are substantially equal refers to the case where the difference between the temperature of the upper chamber and the temperature of the lower chamber is 5 ° C. or less. Moreover, the temperature of the lower chamber is lower than the temperature of the upper chamber means that the temperature of the lower chamber is lower than 5 ° C. with respect to the temperature of the upper chamber. Further, the temperature of the lower chamber refers to the temperature of the space surrounded by the inner surface of the lower chamber, and the temperature of the upper chamber refers to the temperature of the space surrounded by the inner surface of the upper chamber.

  According to the present invention, the upper jet port from which the heat medium blows out above the plate positioned by the plate positioning unit is located in the blowing path from the lower jet port from which the heat medium blows out below the plate. Since it is located upstream of the flow, by varying the rotation speed of the fan, the distance between the upper chamber above the dish and the fan, and the distance between the lower chamber below the dish and the fan, Due to the difference, the flow rate difference between the flow rate of the heat medium flowing into the upper chamber and the flow rate of the heat medium flowing into the lower chamber can be appropriately varied. Therefore, by controlling the rotational speed of the fan, the degree of heating in the upper chamber and the degree of heating in the lower chamber can be made equal or different.

  Specifically, according to the present invention, the control unit controls the rotation speed of the fan to the first speed so that the temperature of the upper chamber and the temperature of the lower chamber are substantially equal in the first control. The food in the upper chamber located above the dish positioned by the dish positioning unit and the food in the lower chamber located under the positioned dish can be cooked at a substantially uniform temperature. Therefore, two or more ingredients having the same degree of heating can be cooked simultaneously.

  Further, according to the present invention, in the second control, the control unit is configured such that the rotation speed of the fan is lower than the first speed so that the temperature of the lower chamber is lower than the temperature of the upper chamber. By controlling to the second speed, the food in the lower chamber can be cooked at a lower temperature than the food in the upper chamber. Therefore, two or more ingredients with different degrees of heating can be cooked simultaneously. When the control unit is performing the second control, the fan rotation speed is slower than when the first control is performed (for example, when performing two-stage cooking). However, the performance of feeding the heat medium into the heating chamber is lowered. Therefore, when the second control is performed, the amount of the heat medium that is injected from the upper outlet located upstream of the heat medium in the blowing path is set to the lower side that is located downstream of the heat medium in the blowing path. The amount of the heat medium ejected from the ejection port can be increased, and the degree of heating of the upper chamber can be made larger than the degree of heating of the lower chamber during the second control.

  Thus, for example, fried egg toast and baked vegetables are cooked in the upper chamber, while Bagna cauda (sauce) is heated in the lower chamber, which is less heated than the side chambers, so that ingredients (fried egg toast and baked vegetables) and sauce ( Bagna cauda) can be completed at the same time, fried egg toast & Bagna cauda style can be cooked in a short time and can be eaten freshly.

  Also, for example, by cooking the deep-fried and baked vegetables in the upper chamber while heating the tomato sauce in the lower chamber, which is less heated than the side chamber, the ingredients (fried and baked vegetables) and tomato sauce Cooking can be completed at the same time, fried & baked vegetables & tomato sauce can be cooked in a short time and can be eaten freshly.

In one embodiment,
The total opening area to the upper chamber of the upper jet outlet is larger than the total opening area to the lower chamber of the lower jet outlet.

  According to the above embodiment, the total opening area to the upper chamber of the upper jet outlet is larger than the total opening area to the lower chamber of the lower jet outlet, so the heat medium jetted to the upper chamber This amount can be made larger than the amount of the heat medium ejected into the lower chamber. Therefore, cooking with different degrees of heating can be performed more easily in the upper chamber and the lower chamber.

In one embodiment,
The second control includes on / off control of the fan.

  According to the embodiment, since the control unit performs the on / off control of the fan when the second control is selected, when the fan is operating as compared with the case of operating the fan continuously. The rotation speed of the fan can be increased. Even in such a case, since the fan is not continuously operated and the fan is sometimes stopped, it becomes difficult for the heat medium to go to the lower chamber, and the amount of the heat medium sent to the upper chamber is reduced. It is because it can differentiate with respect to the quantity of the heat medium sent to a lower chamber. Therefore, since the control unit can select the second control and the rotational speed of the fan can be increased at the timing when the fan is in an operating state, it is possible to make it difficult for heat to reach the lower chamber. Regardless, a direct fire effect can be obtained in the upper chamber. That is, since the difference in the degree of heating can be emphasized between the upper chamber and the lower chamber, for example, cooking that is greatly different in heating degree and cooking that warms can be easily performed simultaneously. It is.

In one embodiment,
The heating unit includes a superheated steam generation heater,
The second control is
A first sub-control for continuously energizing the superheated steam generating heater and stopping the fan until the superheated steam generating heater reaches a certain temperature;
A second sub-control for rotating the fan when the superheated steam generating heater exceeds the predetermined temperature.

  An example of the constant temperature is the saturation temperature of the superheated steam generating heater. Here, the saturation temperature of the superheated steam generating heater means that the amount of heat per unit time released from the superheated steam generating heater is substantially equal to the amount of heat released from the periphery of the superheated steam generating heater. The temperature around the superheated steam generating heater in a state where the temperature around the generating heater stops increasing and the temperature around the superheated steam generating heater is substantially constant regardless of the passage of time. .

  According to the above embodiment, the rotation speed of the fan is stopped until the superheated steam generating heater reaches a certain temperature, for example, the heat is confined in the heating unit and its surroundings, and then the fan is weakened. By rotating the hot air by rotation, the supply of heat can be concentrated in the upper chamber.

  According to the heating cooker of the present invention, in the first control, the control unit controls the rotation speed of the fan at the first speed, whereby the upper chamber located above the dish positioned by the dish positioning unit. And the food in the lower chamber located below the positioned dish can be cooked at a substantially uniform temperature. Therefore, two or more ingredients having the same degree of heating can be cooked simultaneously.

  Moreover, according to the heating cooker of this invention, the said control part controls the rotational speed of the said fan in the 2nd speed which is lower than the said 1st speed in 2nd control, The foodstuff in an upper side room | chamber interior The food in the lower room can be cooked at a low temperature. Therefore, two or more ingredients with different degrees of heating can be cooked simultaneously.

The front perspective view of the cooking-by-heating machine of one embodiment of the present invention is shown. The schematic diagram of the longitudinal cross-section of the said heating cooker is shown. It is a control block diagram of the heating cooker. In the heating cooker of the said embodiment, it is a figure which shows the flow of an example of a superheated steam when cooking with the same heating degree is performed simultaneously. In the cooking-by-heating machine of the said embodiment, it is a figure which shows the flow of an example of a superheated steam when cooking with different heating grades is performed simultaneously. It is a flowchart of an example of control which a control part can implement | achieve two-stage control from which the grade of a heating differs.

  Hereinafter, the present invention will be described in detail with reference to the drawings.

  FIG. 1: has shown the front perspective view of the heating cooker of one Embodiment of this invention.

  As shown in FIG. 1, the heating cooker has a door 2 attached to the front of a rectangular parallelepiped casing 1 that rotates about a lower end side. A handle 3 is attached to the upper portion of the door 2 and a heat-resistant glass 4 is attached to the approximate center of the door 2. An operation panel 5 is provided on the right side of the door 2. The operation panel 5 includes a color liquid crystal display unit 6 and a button group 7. An exhaust duct 8 is provided on the upper side of the casing 1 and on the right rear side. Further, a dew receptacle 9 is detachably attached below the door 2 of the casing 1.

  FIG. 2 shows a schematic diagram of a longitudinal section of the cooking device. As shown in FIG. 2, the water supplied from the water tank 11 is heated by the steam generator 12 to generate saturated water vapor. The saturated steam generated by the steam generator 12 is supplied to the heating chamber 13 side of the steam inlet 15 of the circulation unit 14 attached to the right side surface of the heating chamber 13 via a steam supply passage (not shown). The

  A steam supply pipe 34 connected to the steam supply passage is attached in the vicinity of the steam inlet 15 of the circulation unit 14 so as to be parallel to the right side surface of the heating chamber 13. A circulation fan 18 that circulates a heat medium (superheated steam described below) is disposed in the circulation unit 14 so as to face the steam inlet 15. The circulation fan 18 is rotationally driven by a fan motor 19.

  A steam duct 100 bent in an L shape is attached so as to cover the upper surface and the left side surface of the heating chamber 13. The steam duct 100 includes a first duct portion 110 fixed to the upper surface side of the heating chamber 13, a bent portion 120 that bends from the left side to the lower side of the first duct portion 110, and a left side surface side of the heating chamber 13. A second duct portion 130 that is fixed and is continuous with the first duct portion 110 via the bent portion 120 is provided.

  The superheated steam generation heater 20 is accommodated in the first duct portion 110 of the steam duct 100. The first duct part 110 serves as a superheated steam generation chamber. The said 1st duct part 110 and the superheated steam production | generation heater 20 comprise the heating part. The superheated steam generation device 21 is configured by the first duct portion 110 of the steam duct 100 and the superheated steam generation heater 20. Note that the superheated steam generator may be provided separately from the steam duct.

  The right side of the first duct portion 110 of the steam duct 100 communicates with the steam supply port 22 provided in the upper part of the circulation unit 14. A plurality of top surface jet outlets 24 are provided on the top surface of the heating chamber 13, and the first duct portion 110 of the steam duct 100 communicates with the inside of the heating chamber 13 via the top surface jet port 24. . On the other hand, the second duct portion 130 of the steam duct 100 communicates with the inside of the heating chamber 13 through a first outlet 25a, a second outlet 25b, and a third outlet 25c provided on the left side surface of the heating chamber 13. ing.

  A gap between the heating chamber 13 and the steam duct 100 is sealed with a heat resistant resin or the like. The heating chamber 13 and the steam duct 100 are covered with a heat insulating material except for the front opening of the heating chamber 13.

  The circulation path of the steam is formed by the circulation unit 14, the superheated steam generator 21, the heating chamber 13, and the connecting member that connects them. Then, saturated steam generated by the steam generator 12 is supplied to a boundary portion of the circulation unit 14 with the heating chamber 13 in this circulation path.

  A magnetron (not shown) is disposed below the heating chamber 13. Microwaves generated by the magnetron are guided to the lower center of the heating chamber 13 by a waveguide (not shown) and are stirred upwards by a rotating antenna 38 driven by a motor 37 and directed upward in the heating chamber 13. The object to be heated 27 is heated by being emitted.

  Further, a cooling fan part (not shown), an electrical component 17, and a magnetron 46 (shown in FIG. 10) are arranged on the lower side in the casing 1. The electrical component 17 includes a drive circuit that drives each part of the heating cooker, a control circuit that controls the drive circuit, and the like.

  As shown in FIG. 2, on the left wall surface and the right wall surface in the heating chamber 13, a first locking portion 39a, a second locking portion 39b, and a third locking portion 39c that lock both ends of the dish 30 are provided. It is provided in three stages in the vertical direction. The first locking part 39a is positioned vertically above the second locking part 39b, and the second locking part 39b is positioned vertically above the third locking part 39c. Each of the first, third, and third locking portions 39a, 39b, and 39c constitutes a dish positioning portion.

  The steam supply pipe 34 is arranged so as to be located slightly above the upper locking portion 39a. In the “steaming warming mode”, when the two dishes 30 on which the object to be heated 27 is mounted are arranged in the upper stage and the middle stage, all the nozzles of the steam supply pipes 34 installed in the steam introduction chamber 36 (see FIG. 2 is opened obliquely downward in the direction of the heating chamber 13. In this way, the saturated water vapor drawn from the obliquely downward nozzle of the steam supply pipe 34 is applied to the heated object 27 regardless of the position of the upper or middle stage where the heated object 27 is mounted. Can do. Therefore, it is possible to prevent steaming spots and warming spots from being generated in the upper-middle two-stage heated object 27 without operating the blowing direction from the nozzle of the steam supply pipe 34.

  As shown in FIG. 2, the top surface jet outlet 24 is located upstream of the first jet outlet 25a in the flow of superheated steam, and the first jet outlet 25a is in the flow of superheated steam from the second jet outlet 25b. The second jet outlet 25b is located upstream of the third jet outlet 25c in the flow of superheated steam.

  As shown in FIG. 2, the first jet nozzle 25a is located vertically below the first locking part 39a and vertically above the second locking part 39b. The second ejection port 25b is located vertically below the second locking part 39c and above the third locking part 39c in the vertical direction. The 3rd jet nozzle 25c is located in the perpendicular direction lower than the 3rd stop part 39c.

  FIG. 3 is a control block diagram of the cooking device.

  The cooking device includes a control unit 200 including a microcomputer and an input / output circuit in the electrical component unit 17 (shown in FIG. 2). The control unit 200 includes a superheated steam generation heater 20, a circulation fan motor 19, a cooling fan motor 16, a door opening / closing sensor 95, an air supply damper motor 44, an exhaust damper motor 60, an operation panel 5, and an internal temperature sensor. 29, the thawing sensor 50, the feed water pump 70, the steam generator 12, and the magnetron 80 are connected.

  Based on the signal from the operation panel 5 and the detection signals from the internal temperature sensor 29, the thawing sensor 50, and the door opening / closing sensor 95, the control unit 200 performs the superheated steam generation heater 20, the circulation fan motor 19, and the cooling fan motor. 16, the dilution fan motor 38, the supply damper motor 4, the exhaust damper motor 60, the operation panel 5, the feed water pump 70, the steam generator 12, the magnetron 80, and the like are controlled.

  The control unit 200 cooks the food in the upper chamber located on the upper side of the dish positioned at one of the first, second, and third locking portions 39a, 39b, and 39c at a high temperature and positions the food. The first control for controlling the rotational speed of the circulation fan 18 so as to cook the food in the lower chamber located on the lower side of the dish, and the first, second, third locking portions 39a, 39b, 39c. While cooking the food in the upper chamber located on the upper side of the dish positioned on one of the locking parts at a high temperature, while cooking the food in the lower chamber located on the lower side of the positioned dish at a low temperature, The second control for controlling the rotational speed of the fan can be selected.

  In the above configuration, the cooking device performs heating cooking using a circulating airflow and heating cooking without using a circulating airflow as follows.

  That is, this cooking device turns on the superheated steam generation heater 20 shown in FIG. 2 and rotationally drives the circulation fan 18 when performing cooking using a circulating air current, for example, when cooking by baking with superheated steam. To do. Then, the saturated steam supplied from the steam generator 12 to the upstream side in the vicinity of the steam suction port 15 of the circulation unit 14 passes through the steam suction port 15 into the circulation unit 14 that is at a negative pressure due to the rotation of the circulation fan 18. And sucked into the superheated steam generator 21 from the steam supply port 22. And it is heated by the superheated steam production | generation heater 20 of the superheated steam production | generation apparatus 21, and becomes a superheated steam as an example of a heat medium. A part of this superheated steam blows out downward into the heating chamber 13 from a plurality of top surface outlets 24 provided on the top surface of the lower heating chamber 13. Further, another part of the superheated steam is blown into the heating chamber 13 from the second steam outlet 25 of the heating chamber 13 through the steam duct 100.

  Then, the superheated steam supplied into the heating chamber 13 heats the heated object 27 mounted on the net 40 on the tray 30 and then faces the steam inlet 15 of the circulation unit 14 on the right wall surface of the heating chamber 13. Then, the air is sucked into the circulation unit 14 from the suction port 28 formed in this manner. Then, the circulation of returning to the heating chamber 13 through the circulation path again is repeated. In this way, the cooking device performs cooking using a circulating airflow.

  On the other hand, this cooking device turns off the superheated steam generating heater 20 when performing cooking without using a circulating air current, for example, when performing an operation of steaming or warming the heated object 27 with non-superheated steam. Then, the circulation fan 18 is stopped. Then, since the circulation fan 18 is stopped, the circulation air flow is not generated in the circulation path, and the saturated steam supplied from the steam generator 12 to the upstream side in the vicinity of the steam suction port 15 of the circulation unit 14 is It is not forcibly sucked into the circulation unit 14. As a result, the heated object 27 is steamed or warmed by saturated water vapor that naturally flows into the heating chamber 13 due to the vapor pressure. In this way, the cooking device performs cooking without using a circulating airflow.

  In addition, the cooking device performs two-stage cooking with the same degree of heating and two-stage cooking with different degrees of heating as follows.

  FIG. 4 is a diagram illustrating an example of the flow of superheated steam when the control unit 200 performs first-stage cooking in which cooking is performed at the same heating degree in the heating cooker. .

  In the cooking device of this embodiment, when performing two-stage cooking with the same heating degree, for example, the dish 90 is locked to the first locking part 39a and the dish 91 is set to the third locking part 39c. It is designed to be locked. And the said control part 200 drives the motor 19 for circulation fans by the maximum load, and performs the heating cooking which uses the said circulation airflow. In this way, the circulation fan 18 is fully rotated, and the superheated steam is formed in an upper chamber 93 above the plate 90 and a lower chamber 94 formed above the plate 91 and below the plate 90. Thus, the substantially same amount is fed so that the temperature of the upper chamber 93 and the temperature of the lower chamber 94 become substantially the same. In this way, the ingredients in the upper chamber 93 and the ingredients in the lower chamber 94 are baked at the same time.

  During the execution of the first control, the first locking portion 39a constitutes the dish positioning portion, the top jet outlet 24 constitutes the upper jet outlet, the first jet outlet 25a and the second jet nozzle. The outlet 25b constitutes a lower jet outlet. Further, in FIG. 4, reference numeral 77 connects the heating unit, the upper jet port, and the lower jet port, the upper jet port on the upstream side, and the lower jet port on the downstream side of the upper jet port. The balloon path to be positioned is configured. In the middle of performing the first control, the chamber above the dish 90 locked to the first locking portion 39a constitutes the upper chamber 93, and the first locking portion 39a A chamber located below the tray 90 that is locked and positioned above the tray 91 that is locked to the third locking portion 39c constitutes the lower chamber 94. Further, the total opening area of the top jet outlet 24 to the upper chamber 93 is larger than the total opening area to the lower chamber 94 of the lower jet outlets 25a and 25b.

  FIG. 5 is a diagram illustrating an example of the flow of superheated steam when the control unit 200 performs second-stage cooking in which cooking is performed at different degrees of heating by selecting the second control in this heating cooker. .

  This cooking device is configured to lock the plate 97 to the second locking part 39b, for example, when performing two-stage cooking with different heating levels. And the said control part 200 controls the rotational speed of the circulation fan 18 (refer FIG. 2) to a speed lower than the rotational speed of the circulation fan 18 in 1st control, and performs the cooking using the said circulation airflow. As a result, the temperature of the lower chamber 99 vertically below the plate 97 is lower than the temperature of the upper chamber 98 above the plate 97 in the vertical direction, thereby creating temperature unevenness. In this manner, as shown in FIG. 5, the ingredients in the upper chamber 98 are baked and cooked, and at the same time, the ingredients in the lower chamber 99 are heated and cooked.

  During the second control, the second locking portion 39b constitutes the dish positioning portion, the top jet 24 and the first jet 25a constitute the upper jet, and the second The jet outlet 25b and the third jet outlet 25c constitute a lower jet outlet. Further, in FIG. 5, reference numeral 77 connects the heating unit, the upper jet port, and the lower jet port, the upper jet port on the upstream side, and the lower jet port on the downstream side of the upper jet port. The balloon path to be positioned is configured. During the second control, the chamber above the plate 97 locked to the second locking portion 39a constitutes the upper chamber 98, and the second locking portion 39b A lower chamber located below the locked plate 97 constitutes a lower chamber 99. Moreover, the total opening area to the upper chamber 98 of the top surface jet outlet 24 and the first jet outlet 39a is larger than the total opening area to the lower chamber 99 of the second jet outlet 25b and the third jet outlet 25c. ing.

  Hereinafter, when the control unit 200 selects the second control, a plurality of examples of control of the rotational speed of the circulation fan 18 (see FIG. 2) of the control unit 200 that can be adopted when performing two-stage cooking with different degrees of heating. To do.

  First, in this cooking device, the control unit 200 sets the rotational speed of the circulation fan 18 to the rotational speed when the fan that can be used in the case of performing two-stage cooking with the same degree of heating is operating at the maximum load. Thus, it is possible to perform control to weaken the rotational speed of the circulation fan 18 to about 50%. According to this control, a larger amount of superheated steam can be introduced into the upper chamber 90, and two-stage cooking with different degrees of heating can be performed.

  As another control, the control unit 200 controls the rotation speed of the circulation fan 18 so that a larger amount of superheated steam is injected into the upper chamber than the lower chamber, and the rotation speed of the circulation fan 18 in the first control. It is also possible to control the operation of the circulation fan 18 on and off while controlling the speed to be lower than that. In this control, there is a control in which the rotation of the circulation fan 18 is repeatedly turned on and off at predetermined time intervals.

  As another on / off control, a lower chamber temperature sensor separate from the interior temperature sensor 29 (see FIG. 3) is installed in the lower chamber, and when the lower chamber temperature sensor detects the first temperature, When the control unit 200 receiving the signal from the lower chamber temperature sensor turns off the rotation of the circulation fan, when the lower chamber temperature sensor detects a second temperature lower than the first temperature, the lower chamber temperature is detected. The control unit 200 that receives a signal from the sensor can perform control to turn on the rotation of the circulation fan 18. In addition, the temperature range below the first temperature and above the second temperature is a temperature range when the food is heated, and is a temperature appropriately set by the food.

  As another control, the controller 200 stops the rotation speed of the circulation fan 18 and heats up for a certain time after the cooking is started (until the heater temperature of the superheated steam generating heater 20 reaches saturation). There is a control in which heat is concentrated in the upper chamber by confining in the circulation path portion around the superheated steam generation heater 20 and then causing the fan to rotate at a low speed and causing the hot air to flow.

  FIG. 6 is a flowchart for explaining the control of the control unit 200.

  First, when cooking is started, in step S1, the control unit 200 continuously energizes the superheated steam generating heater 20 and continuously drives it, while the circulation fan motor 19 is not driven.

  Next, in step S2, it is determined whether or not the heater temperature of the superheated steam generating heater 20 is saturated. For example, this determination can be made based on the time determined from the relationship between the electric power supplied to the superheated steam generating heater 20 and the time until the heater temperature is saturated. As another method, there is a method in which the temperature of the superheated steam generation heater 20 is detected and judged by a temperature sensor.

  If it is determined in step S2 that the heater temperature of the superheated steam generation heater 20 is not saturated, step S2 is performed again. On the other hand, if it determines with the heater temperature of the superheated steam production | generation heater 20 being saturated by step S2, it will progress to following step S3. Steps S1 and S2 constitute a first sub-control.

  Next, in step S3, the control unit 200 drives the circulation fan motor 19 at a predetermined rotational speed. Specifically, the control unit 200 determines that the sum of the flow rate of superheated steam injected from the top jet port 24 and the flow rate of superheated steam injected from the first jet port 25a from the second jet port 25b. The rotational speed of the circulation fan 18 is controlled so as to be larger than the sum of the flow rate of the superheated steam to be injected and the flow rate of the superheated steam injected from the third outlet 25c. This step S3 constitutes the second sub-control. In step S3, the superheated steam generation heater 20 may be energized continuously, the superheated steam generation heater 20 may be energized intermittently, or the superheated steam generation heater 20 may not be energized. good.

  Subsequently, in step S4, it is determined whether or not a predetermined cooking time has elapsed since the circulation fan motor 19 was driven at a predetermined rotational speed. If it is determined in step S4 that the time since the circulation fan motor 19 has been driven at a predetermined rotational speed has not passed the predetermined cooking time, step S4 is performed again. On the other hand, when it is determined in step S4 that the time after the circulation fan motor 19 is driven at a predetermined rotational speed has passed the predetermined cooking time, cooking is terminated.

  According to the heating cooker of the above embodiment, the spout from which superheated steam blows into the upper chambers 93 and 98 is located upstream of the flow of superheated steam from the spout from which superheated steam spouts into the lower chambers 94 and 99. Therefore, by changing the rotational speed of the circulation fan 18, the flow rate difference between the flow rate of the heating steam flowing into the upper chambers 93 and 98 and the flow rate of the heating steam flowing into the lower chambers 94 and 99 can be appropriately changed. Therefore, by controlling the rotational speed of the circulation fan 18, the degree of heating in the upper chambers 93, 98 and the degree of heating in the lower chambers 94, 99 can be made equal or different. it can.

  Specifically, according to the cooking device of the above embodiment, the control unit 200 controls the rotation speed of the circulation fan to the maximum rotation speed as an example of the first speed in the first control, thereby positioning the dish. Cooking the food in the upper chamber 93 positioned above the dish 90 positioned on the portion 39a and the food in the lower chamber 94 positioned below the positioned dish 90 at a substantially uniform temperature. it can. Therefore, two or more ingredients having the same degree of heating can be cooked simultaneously.

  Moreover, according to the heating cooker of the said embodiment, the said control part 200 carries out control which weakens the rotational speed of the circulation fan 18 to about 50% from the maximum rotational speed in 2nd control, Therefore The food in the lower chamber 99 can be cooked at a lower temperature than the food in 98. Therefore, two or more ingredients with different degrees of heating can be cooked simultaneously. When the control part 200 is performing 2nd control, compared with the time when performing 1st control (for example, when performing 2 steps | paragraphs of baking), the circulation fan 18 carries out superheated steam, The performance of feeding into the heating chamber 13 is lowered. Therefore, when the second control is performed, the amount of superheated steam injected from the jet outlets located on the upstream side of the superheated steam at the plurality of jet outlets 24, 25a, 25b, and 25c can be increased. Thus, during the second control, the degree of heating of the upper chamber 98 located on the upstream side of the superheated steam can be made larger than the degree of heating of the lower chamber 99.

  Thus, for example, fried egg toast and baked vegetables are cooked in the upper chamber, while Bagna cauda (sauce) is heated in the lower chamber, which is less heated than the side chambers, so that ingredients (fried egg toast and baked vegetables) and sauce ( Bagna cauda) can be completed at the same time, fried egg toast & Bagna cauda style can be cooked in a short time and can be eaten freshly.

  Also, for example, by cooking the deep-fried and baked vegetables in the upper chamber while heating the tomato sauce in the lower chamber, which is less heated than the side chamber, the ingredients (fried and baked vegetables) and tomato sauce Cooking can be completed at the same time, fried & baked vegetables & tomato sauce can be cooked in a short time and can be eaten freshly.

  Moreover, according to the heating cooker of the said embodiment, while the control part 200 has selected 2nd control, the opening area (opening of several top surface outlets 24b) of the upper side outlet located in the upper side chamber 98 And the opening area of the lower jet port located in the lower chamber 99 while the control unit 200 is selecting the second control (the sum of the opening area of the first jet port 25a and the opening area of the first jet port 25a). The sum of the opening area of the opening of the second outlet 25b and the opening area of the opening of the third outlet 25c). Therefore, the amount of superheated steam ejected into the upper chamber 98 can be made larger than the amount of superheated steam ejected into the lower chamber 99, and cooking in the upper chamber 98 and the lower chamber 99 having different heating levels. Can be performed more easily.

  Further, as described above, in one embodiment, since the control unit 200 controls the circulation fan 18 when the second control is selected, it is compared with a case where the circulation fan 18 is operated continuously. Thus, the rotational speed of the circulation fan 18 when the circulation fan 18 is operating can be increased. Even in such a case, since the circulation fan 18 is not continuously operated and the circulation fan 18 is sometimes stopped, the superheated steam is less likely to go to the lower chamber 99 than to the upper chamber 98. This is because the amount of superheated steam sent to the upper chamber 98 can be differentiated from the amount of superheated steam sent to the lower chamber 99. Therefore, since the control unit 200 can select the second control and the rotational speed of the circulation fan 18 can be increased at the timing when the circulation fan 18 is in an operating state, it is difficult for heat to reach the lower chamber 99. Nevertheless, a direct fire effect can be obtained in the upper chamber 98. That is, since the difference in the degree of heating can be emphasized between the upper chamber 98 and the lower chamber 99, for example, cooking that is greatly different in heating degree and cooking that warms are easily performed simultaneously. Can do it.

  Further, as described above, in one embodiment, the control unit 200 continuously operates the superheated steam generation heater 20 until the heater temperature of the superheated steam generation heater 20 reaches the saturation temperature in the second control, The first sub-control for stopping the circulation fan 18 and the circulation fan so that a large amount of superheated steam is injected into the upper chamber 98 rather than the lower chamber 99 after the heater temperature of the superheated steam generation heater 20 reaches the saturation temperature. The second sub-control for operating 18 is performed. In this embodiment, the rotation speed of the circulation fan 18 is stopped until the superheated steam generation heater 20 reaches the saturation temperature, and the heat is confined in the upper part of the heating chamber 13 around the superheated steam generation heater 20. Then, the supply of heat can be concentrated in the upper chamber 99 by rotating the hot air with a weak rotation of the circulation fan 18.

  In the above embodiment, when baking cooking and warming cooking are performed simultaneously, the dish is locked to the second locking portion 25b, and the upper chamber 98 is formed above the second locking portion 25b. The lower chamber 99 is formed below the second locking portion 25b, and the second locking portion 25b is used as a dish positioning portion.

  However, according to the present invention, depending on the specifications of the heating cooker and the food to be cooked, when performing baked cooking and warm cooking at the same time, the dish is locked to the first locking portion 25a and the first locking portion 25a. The upper chamber is formed above the lower chamber, the lower chamber is formed below the first locking portion 25a, and the first locking portion 25a may be used as the dish positioning portion, or the third locking portion 25c. The dish is locked to form an upper chamber above the third locking part 25c, a lower chamber is formed below the third locking part 25c, and the third locking part 25c is It may be a positioning part.

  Moreover, in the heating cooker of the said embodiment, although three latching | locking parts 25a, 25b, 25c existed, one, two, or four or more dish positioning parts may exist.

  In the present invention, the main stream portion of the heat medium ejected from each ejection port may face the opening of each ejection port in a direction that does not pass between the plate and the wall of the heating chamber. The attitude of the opening of at least one jet outlet may be determined so that at least a part of the flow of the heating medium jetted from the two jet nozzles passes between the plate and the wall of the heating chamber.

  Moreover, in the heating cooker of the said embodiment, the sum of the opening area of the opening of the several top | upper surface jet nozzle 24b and the opening area of the opening of the 1st jet nozzle 25a is the opening area of the opening of the 2nd jet nozzle 25b. And the sum of the opening area of the opening of the third outlet 25c. However, according to the present invention, the opening area of the upper jet port located in the upper chamber while the control unit is selecting the second control is changed to the lower chamber while the control unit is selecting the second control. It does not have to be larger than the opening area of the lower jet port located.

  In the above embodiment, the circulation fan 18 is fully rotated so that the upper chamber 93 and the lower chamber 94 perform the same level of cooking. However, in the present invention, depending on the specifications of the heating cooker, Needless to say, the same degree of cooking can be performed in the upper chamber and the lower chamber without full rotation of the circulation fan.

  In the cooking device of the present invention, the rotation load of the circulation fan when performing two-stage cooking with different degrees of superheating is set to about half of the total load of the circulation fan, and the rotation speed of the circulation fan is about 50%. The rotational load of the circulation fan when performing two-stage cooking with different degrees of overheating may be set to a partial load operation other than a partial load that is about half of the total load. In the present invention, the control unit includes the fan in the motor so that the temperature of the upper chamber above the plate positioned by the positioning unit is substantially equal to the temperature of the lower chamber below the plate. A first control that controls the motor to rotate at one rotation speed, and a second rotation speed that is slower than the first rotation speed to the motor so that the temperature of the lower chamber is lower than the temperature of the upper chamber. The control unit may perform any control as long as it can select the second control for controlling the rotation at.

  In the cooking device of the present invention, the control unit may drive the circulation fan via the circulation fan motor when the heater temperature reaches a certain temperature before reaching the saturation temperature.

  Moreover, in the cooking-by-heating machine of this invention, the top surface jet nozzle may not exist and the structure by which a heat | fever is supplied to a heating chamber only by radiant heat from a top surface may be sufficient.

  Moreover, in the heating cooker of this invention, when a control part performs 1st control and 2nd control, the same dish positioning part may be the same dish positioning part, Also good.

  Moreover, in the cooking-by-heating machine of this invention, you may perform 2 or more control of the above-mentioned control described in multiple numbers in 2nd control.

  The cooking device of the present invention includes, for example, an oven that uses superheated steam, an oven that uses superheated steam, an oven that does not use superheated steam, and an oven that does not use superheated steam. Moreover, as a heating cooker of this invention, there exist cookers which do not use water vapor | steam, such as a microwave oven.

  Moreover, in the cooking device of one embodiment of the present invention, healthy cooking can be performed by using superheated steam or saturated steam in a microwave oven or the like. For example, in the heating cooker according to an embodiment 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 attached to the food surface is condensed to generate a large amount of condensation latent heat. Since it is given to food, heat can be efficiently transferred 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. Needless to say, the present invention is not limited to the above-described embodiment, and various modifications can be made within the scope of the present invention.

DESCRIPTION OF SYMBOLS 13 Heating chamber 18 Circulation fan 20 Superheated steam production | generation heater 24 Top surface outlet 25a 1st outlet 25b 2nd outlet 25c 3rd outlet 39a 1st latching | locking part 39b 2nd latching | locking part 39c 3rd latching | locking part 77 Blowout path 93 Upper chamber when cooking is performed with the same degree of overheating 94 Lower chamber when cooking is performed with the same degree of overheating 90, 91, 97 Plate 98 Cooking with different degree of overheating is performed Upper chamber when 99 is cooking Lower chamber when cooking with different degree of overheating

Claims (4)

A heating chamber having a dish positioning unit, and an upper jetting port and a lower jetting port located above and below the dish positioned by the dish positioning unit,
A heating unit that is disposed above the heating chamber and heats the heat medium;
A blowing path connecting at least the heating unit and the lower jet port, and positioning the lower jet port downstream of the upper jet port,
A fan that sucks the heat medium from the heating chamber and circulates the heat medium so that the sucked heat medium is blown out from the upper jet port and the lower jet port through the heating unit and the blowout path;
A motor for driving the fan;
The motor controls the motor to rotate the fan at a first rotational speed so that the temperature of the upper chamber above the plate and the temperature of the lower chamber below the plate are substantially equal. 1 control and controlling the motor to rotate the fan at a second rotational speed that is slower than the first rotational speed so that the temperature of the lower chamber is lower than the temperature of the upper chamber. A heating cooker comprising a control unit that performs the second control. The heating cooker according to claim 1, wherein
The cooking device according to claim 1, wherein a total opening area to the upper chamber of the upper jet port is larger than a total opening area to the lower chamber of the lower jet port. The heating cooker according to claim 1 or 2,
The cooking device according to claim 2, wherein the second control includes on / off control of the fan. In the heating cooker according to any one of claims 1 to 3,
The heating unit includes a superheated steam generation heater,
The second control is
A first sub-control for continuously energizing the superheated steam generating heater and stopping the fan until the superheated steam generating heater reaches a certain temperature;
And a second sub-control for rotating the fan when the superheated steam generating heater exceeds the predetermined temperature.

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