JP2013217565A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker capable of a full-scale dry-heat method with a good finish.SOLUTION: A heating cooker includes a heating chamber 28 having a shelf 27, a grill heating unit 12 to heat from the topside, a range heating unit 77 to emit a microwave from the underside, a pan 111 which has a high frequency heating element 120 to absorb the microwave to generate heat on its back, being put on the shelf 27, and on which a material 130 to be cooked is set, an input unit 71 to set an automatic menu or the like, and a control unit 151 to control the grill heating unit 12 and the range heating unit 77 correspondingly to the setting of the input unit 71. When an automatic menu of an Okonomiyaki or Buchimgae is selected by the input unit 71, the control unit 151 first actuates the grill heating unit 12 to bake the upside of the material 130 to be cooked and heats the pan 111 at the same time, and then actuates the range heating unit 77 to make the high frequency heating element 120 generate heat to heat the pan 111, to heat the underside of the material 130 to be cooked.

Description

  The present invention relates to a cooking device for cooking food.

  Conventionally, a heating cooker is a single or combination of four types of cooking methods: a microwave oven cooking oven, an oven heating oven cooking oven, a grill heating oven cooking, and a steam heating oven steam cooking. It is known that various cooking can be performed by performing the above.

  It is also known that food is placed on a saucer to which a heating element that generates heat due to absorption of microwaves is adhered, and the surface of the food that is in contact with the saucer is heated by the microwave to color the surface of the food. ing.

  Abundant auto cooking is incorporated in the cooking device, and in particular, auto cooking using a grill heating means is enriched, and the opportunity to cook pottery such as okonomiyaki is increasing. Therefore, a cooking device is preferred which can efficiently cook the pottery, shorten the cooking time without taking time and cook more deliciously.

  In Patent Document 1, a heating dish in which a heating element that generates heat by absorption of high frequency is attached to the back surface is supported by a dish receiving portion of a heating chamber, food is placed on the heating dish, heater means are operated, and a magnetron is operated. In addition, a high-frequency heating cooking apparatus is described in which the heating means and the magnetron are stopped after a predetermined time and heat-treated.

JP 2011-153780 A

  In the heating cooker shown in Patent Document 1 described above, in the heating method of heating the upper surface of the object to be heated by grill heating while simultaneously heating the back surface of the saucer by range heating with an input within a rated household rated 100V15A, Since neither the grill heating means nor the range heating means can increase the heating power, there may be a problem that a sufficient amount of heating cannot be given to the object to be cooked in a short time.

  For example, okonomiyaki, which is a representative menu of teppanyaki, contains a large amount of moisture in the entire object to be cooked. Therefore, in a heating element that generates heat by absorption of microwaves, the temperature of the tray on which the object is placed is set. It can be considered that the cooking time takes a long time to obtain a heating amount sufficient to raise the temperature and bake the surface of the food to be cooked, and as a result, the food to be cooked is dried and becomes unsavory.

  The present invention has been made to solve the above-described problems. In claim 1, a heating chamber having shelves on left and right walls, and grill heating means for heating the heating chamber from the upper surface of the heating chamber. A heating means for generating microwaves from the lower surface of the heating chamber, and a high-frequency heating element for generating heat by absorbing the microwaves on the back surface, and a cooking object is placed on the shelf. A tray, input means for setting an automatic menu, and the like, and control means for controlling the grill heating means and the range heating means in accordance with the setting of the input means. When the automatic menu is selected, first, the grill heating means is operated to bake the upper surface of the object to be cooked, and simultaneously the saucer is heated, and then the range heating means is operated to operate the high frequency. By heating the thermal element to heat the pan is intended for heating the lower surface of the the food.

  According to the present invention, after the grilling step of operating the grill heating means to bake the upper surface of the object to be cooked and simultaneously heating the saucer, the range heating means is operated to cause the high-frequency heating element to generate heat and the lower surface of the object to be cooked. Since the range process of baking is carried out, there is an effect that both the upper and lower surfaces of the object to be heated are baked without drying and becoming hard.

It is the perspective view which looked at the main part of the cooking-by-heating machine of one example from the front side. It is AA sectional drawing of FIG. It is the perspective view which looked at the state which removed the outer frame from the main body of the heating cooker from the front side. It is the perspective view seen from the back side in the state which removed the outer frame from the main body of the heating cooker. It is the surface perspective view which mounted the to-be-cooked object on the saucer of the heating cooker. It is the perspective view which mounted the saucer on the shelf in the state which opened the door of the same heating cooker. It is a block diagram showing the control means of the heating cooker. It is explanatory drawing showing the control method when cooking okonomiyaki of the heating cooker. It is explanatory drawing showing the heating state of the to-be-cooked thing of the saucer of a grill process when cooking okonomiyaki of the same heating cooker. It is explanatory drawing showing the heating state of the to-be-cooked object of the saucer of the range process when cooking okonomiyaki of the same heating cooker.

  Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. 1 to 10.

  1 to 4, the main body 1 of the heating cooker puts an object to be heated in a heating chamber 28, and cooks the object to be cooked using the heat of a microwave, a heater, or steam.

  The door 2 opens and closes in order to put the food to be taken in and out of the heating chamber 28, and when the door 2 is closed, the heating chamber 28 is hermetically sealed to leak microwaves used for heating the food to be cooked. It is possible to prevent heat, contain heat, and heat efficiently.

  The handle 9 is attached to the door 2 and facilitates opening and closing of the door 2, and has a shape that can be easily grasped by a hand.

  The glass window 3 is attached to the door 2 so that the state of food being cooked can be confirmed, and uses glass that can withstand high temperatures due to heat generated by a heater or the like.

  The input means 71 is provided on the operation panel 4 below the front surface of the door 2, and is a range heating means 77 (FIG. 7) that heats the object to be cooked by microwaves, and a heater provided on the heating chamber upper surface 28 e of the heating chamber 28. Heating with hot air of the hot air unit 11 by the grill heating means 12 for heating the food to be cooked, the water vapor generating means 43 for heating the food with water vapor, the hot air heaters 14a and 14b provided above and below the heating wall inner wall surface 28b, etc. The heating unit such as an oven heating unit that heats the chamber 28 is selected, and the operation unit 6 for inputting cooking conditions such as the heating time and the automatic menu, the contents inputted from the operation unit 6 and the cooking progress state are displayed. It is comprised with the display part 5 to display.

  The water tank 42 is a container for storing water necessary for producing water vapor. The water tank 42 is provided on the lower front side of the main body 1 and can be attached and detached from the front surface of the main body 1 to facilitate water supply and drainage. It can be done.

The outer frame 7 is a cabinet that covers the upper surface and the left and right side surfaces of the main body 1 of the heating cooker.
The rear plate 10 forms the rear surface of the cabinet described above, and an external exhaust duct 18 is attached to the upper portion of the rear plate 10. Exhaust holes 36 for discharging cooling air (waste heat) 39 after cooling the components are provided.

  The external exhaust duct 18 discharges the cooling air 39 that has passed through the exhaust hole 36 to the outside of the main body 1. Exhaust air is discharged from the external exhaust port 8 of the external exhaust duct 18, and the exhaust discharge direction is the main body 1. The air is exhausted to the upper side and to the front side. The exhaust direction is directed upward and toward the front side, so that the wall surface is not contaminated by the exhaust even when the rear surface is brought close to the wall surface.

  The machine room 20 is provided in a space between the heating chamber bottom surface 28a and the bottom plate 21 of the main body 1, and a magnetron 33 for heating food on the bottom plate 21, a waveguide 47 connected to the magnetron 33, The control board 23, other various components described later, and a cooling means 50 (FIG. 7) for cooling these various components are attached.

  On the left side 28c of the heating chamber 28 and the right side of the heating chamber, a shelf 27 including an upper shelf 27a, a middle shelf 27b, and a lower shelf 27c is provided, and various heating dishes used for cooking are placed thereon.

  The heating chamber bottom surface 28a has a substantially concave central portion, in which the rotating antenna 26 is installed, and the microwave radiated from the magnetron 33 is the waveguide 47 and the output shaft 46a of the rotating antenna driving means 46. Flows into the lower surface of the rotating antenna 26 through the coupling hole 47a that penetrates, is diffused by the rotating antenna 26, and is radiated into the heating chamber 28. The rotating antenna 26 is connected to the output shaft 46 a of the rotating antenna driving means 46.

  The cooling means 50 is a fan device in which a fan is connected to a cooling motor attached to the bottom plate 21, and the cooling air 39 blown by the cooling means 50 is a self-heating magnetron 33 or inverter board 22 in the machine room 20. The weight detecting means 25 and the like are cooled, flow between the outside of the heating chamber 28 and the outer frame 7 and between the hot air case 11a and the rear plate 10, and pass through the exhaust hole 36 while cooling the outer frame 7 and the rear plate 10. The air is discharged from the external exhaust port 8 of the external exhaust duct 18.

  The hot air unit 11 is attached to the rear part of the heating chamber 28, the hot air unit 11 is provided with a hot air case 11a on the rear side of the heating chamber inner wall surface 28b, and the hot air fan 32 is provided between the heating chamber inner wall surface 28b and the hot air case 11a. Hot air heaters 14a and 14b are provided on the outer peripheral side, the hot air motor 13 is attached to the rear side of the hot air case 11a, and the motor shaft is connected to the hot air fan 32 through a hole provided in the hot air case 11a. .

  And the hot air unit 11 is connected through the hot air intake hole 31 and the hot air blowing hole 30 which are air passages provided in the heating chamber inner wall surface 28b, and the hot air fan 32 in the hot air case 11a is rotated by the hot air motor 13, The air between the heating chamber 28 and the hot air unit 11 is circulated, and the air circulated by the hot air heaters 14a and 14b is heated.

  Further, instead of the hot air unit 11, heaters may be provided on the upper and lower surfaces of the heating chamber 28 to heat the heating chamber 28.

  A grill heating means 12 made of a heater is attached to the outside of the heating chamber upper surface 28e. The grill heating means 12 wraps a heater wire around a mica plate to form a flat surface, presses and fixes the mica plate to the outside of the heating chamber upper surface 28e, and heats the heating chamber upper surface 28e so that the cooking object 130 in the heating chamber 28 is heated. It is baked by radiant heat.

  The heating chamber bottom surface 28a is provided with a plurality of weight detecting means 25, for example, a right weight sensor 25a, a left weight sensor 25b on the front left and right, and a back weight sensor 25c on the rear center, on which the table plate 24 is provided. Is placed.

  The table plate 24 is for placing food, has heat resistance so that it can be used for both heater heating and microwave heating, has good microwave permeability, and has no problem in terms of hygiene. It is molded with materials such as porcelain.

  Above the rear of the heating chamber 28, temperature detection means a85 for detecting the temperature in the heating chamber 28 is provided. The temperature detection means a85 is provided at a position that is not directly affected by the hot air blown into the heating chamber 28 from the hot air blowing hole 30 of the grill heating means 12 and the hot air unit 11.

  The steam unit 43 a (FIG. 7) includes a water vapor generating means 43 and a pump means 87.

  The water vapor generating means 43 is attached to the outer side surface of the left side surface 28c of the heating chamber, and the steam outlet 44 through which water vapor is ejected faces the heating chamber 28.

  Further, the water vapor generating means 43 is made of aluminum, and a sheathed heater as a boiler heating means 89 (FIG. 7) is embedded so as to be integrated at the time of casting. The power consumption of the heater is as large as around 600 W, and the steam generating means 43 can heat the water to a temperature at which it can be boiled in a short time.

  The water supply to the steam generation means 43 is supplied from the water tank 42 to the pump means 87 through the pipe 45 by driving the pump means 87, supplied to the steam generation means 43 through the pipe 40, and the water vapor generation means 43. Is heated and boiled, and becomes steam, and is ejected from the steam ejection port 44 to the heating chamber 28.

  The temperature detection means b88 detects the temperature of the water vapor generation means 43, transmits the detection result to the control means 151 (FIG. 7) described later, and controls the boiler heating means 89 and the pump means 87.

  The pump means 87 pumps the water in the water tank 42 to the water vapor generating means 43, and is composed of a pump and a motor that drives the pump. The adjustment of the amount of water supplied to the water vapor generating means 43 is determined by the ON / OFF ratio of the power supplied to the motor.

The tray 111 in a present Example is demonstrated using FIG. 5, FIG.
The tray 111 includes a metal plate part 112, two left and right leg bases 113 each including a leg part 113a, two right and left metal leg parts 114, and two left and right projecting parts 119.

  The metal dish part 112 is formed of a metallic aluminum material that does not transmit microwaves radiated from the magnetron 33, and the surface treatment is made of fluorine PCM.

  A high-frequency heating element 120 that generates heat by absorbing microwaves radiated from the magnetron 33 is provided on the back surface of the metal dish portion 112. The heat generated by the high-frequency heating element 120 is transmitted to the metal dish part 112 and has the effect of scorching while baking the lower part of the cooking object 130 placed on the surface of the metal dish part 112.

  The metal dish portion 112 is used to place the cooking object 130, and an outer wall 112d is provided so that moisture and the like contained in the liquid cooking object 130 do not leak to the outside like dough for okonomiyaki. Further, a corrugated uneven portion 112c is provided on the surface of the metal dish portion 112, and the recessed portion 112a heated while discharging excess fat contained in the cooking object 130 such as meat is connected to the outer peripheral portion 112b. .

  The surface of the metal dish portion 112 is coated with fluorine to prevent the metal dish portion 112 from being burnt by the cooked object 130 after cooking.

  The left and right sides of the tray 111 are provided with leg bases 113 provided with resin leg portions 113a on the front and rear sides, and the leg portions 113a are arranged at the four corners of the tray 111.

  Further, on the left and right sides of the tray 111, metal leg portions 114 are inserted between the front and rear leg portions 113a to be inserted into the leg base 113 and locked. The metal leg part 114 is a leg having a height higher than that of the leg part 113a, and can be folded by being rotated to the lower side of the metal dish part 112.

  Furthermore, the left and right sides of the tray 111 are provided with overhanging portions 119 provided with shafts that are engaged with and rotated at substantially the center of the leg base 113. The overhanging portion 119 can be folded by being rotated to the lower side of the metal dish portion 112, and is housed inside the left and right end surfaces 112e of the metal dish portion 112 in a folded state. Further, it rotates and projects to the outside of the left and right end surfaces 112 e of the metal dish portion 112 and is placed on a shelf 27 provided in the heating chamber 28.

  In FIG. 5, the leg portion 113 a is supported, the metal leg portion 114 is folded and stored, the overhanging portion 119 is projected outside the left and right end surfaces 112 e, and the saucer 111 on which the cooking object 130 is placed on the metal dish portion 112 is shown. Show.

  FIG. 6 shows a state in which the tray 111 with the cooking object 130 shown in FIG. 5 placed thereon is placed on the shelf upper stage 27 a of the heating chamber 28 by the overhanging portion 119.

  By placing the saucer 111 on the upper shelf 27a of the heating chamber 28, the saucer 111 is brought closest to the heating chamber upper surface 28e provided with the grill heating means 12, and the saucer 111 and the food to be cooked are the strongest by the radiant heat emitted from the grill heating means 12. 130 is heated.

  Further, even when the high-frequency heating element 120 of the tray 111 is positioned above the heating chamber 28, the high-frequency heating element 120 is diffused by the rotating antenna 26 of the range heating means 77 and a high frequency is supplied to the high-frequency heating element 120 to generate heat uniformly.

FIG. 7 is a block diagram showing the control means of the heating cooker.
Next, operation | movement of the system of a heating cooker is demonstrated using FIG.
The power source 76 is for operating the main body 1 of the cooking device.
The hot air unit 11 includes a hot air motor 13 on the rear side of the hot air case 11a provided outside the heating chamber inner wall surface 28b including the hot air intake hole 31 and the hot air blowing hole 30, and a hot air fan is attached to the motor shaft through the hole of the hot air case 11a. 32, hot air heaters 14 a and 14 b are provided on the outer peripheral side of the hot air fan 32, and hot air is circulated and supplied to the heating chamber 28.

  The range heating means 77 is an inverter board 22 on which an inverter circuit that creates a power source for driving the magnetron 33 and the magnetron 33 is mounted. The inverter circuit creates a power supply corresponding to the heating power input from the input means 71 and supplies it to the magnetron 33.

  The grill heating means 12 is composed of a heater provided on the back side of the top surface of the heating chamber 28, and heats the heating chamber upper surface 28 e of the heating chamber 28 to bake the cooking object 130 in the heating chamber 28 by radiant heat. .

  The cooling means 50 is a fan device in which a fan is connected to a cooling motor attached to the bottom plate 21, and the cooling air 39 blown by the cooling means 50 is a self-heating magnetron 33 or inverter board 22 in the machine room 20. Then, the weight detection means 25 and the like are cooled.

  The rotating antenna driving means 46 is a motor for driving the rotating antenna 26, and a synchronous motor and a gear for reducing the rotational speed are integrated.

  The weight detection means 25 measures the weight of the food to be cooked placed on the table plate 24.

  The temperature detection means a85 is attached to the heating chamber 28, detects the temperature in the heating chamber 28, and adjusts the power of the heater of the grill heating means 12 by the control means 151.

The steam unit 43 a is composed of water vapor generating means 43 and pump means 87.
The water vapor generating means 43 comprises a boiler heating means 89 comprising a heater for heating water, and a temperature detecting means b 88 for detecting the temperature of the water vapor generating means 43, and the control means 151 is configured to heat the boiler from the detection result of the temperature detecting means b 88. The means 89 and the pump means 87 are controlled.

Reference numeral 71 denotes an input means, which shows the operation unit 6 and the display unit 5 here.
Reference numeral 151 denotes a control unit which is mounted on the control board 23 and operates to cook food according to the contents input from the input unit 71. The state of the food and the state of the heating chamber are detected from each detection unit. Then, each heating means and driving means are operated as necessary.

  This embodiment is configured as described above. Next, an operation example in the case where okonomiyaki is baked as the object 130 will be described with reference to FIGS.

  The ingredients to make okonomiyaki are 2 pieces that can be baked at one time, the dough is 120g long (grated), 1 egg, 1 and 1/2 tablespoon soup stock, 50g flour (soft flour), cabbage (1cm square chopped) 120g, 10g of small onion (small cut), 10g of tempura, 10g of red ginger, and 100g of sliced pork belly.

  As shown in FIG. 5, it is supported by legs 113a, the metal legs 114 are folded and stored, and the overhanging parts 119 are placed on the metal dish 112 of the tray 111 protruding outside the left and right end surfaces 112e of the metal dish 112. Arrange two pieces of rose meat about 14cm in diameter, and put the dough so that it does not protrude from pork belly.

  Then, as shown in FIG. 6, the tray 111 on which the object 130 is placed is placed on the shelf upper stage 27 a of the heating chamber 28 by the overhanging portion 119, the door 2 is closed, and cooking is started.

“Okonomiyaki” is selected by the operation unit 6 and the heating start is operated.
As shown in FIG. 8, the process 300 is a control for performing a two-stage process including a grill process 301 and a range process 302.

  Generally, the heating time for cooking two okonomiyaki at a time is about 13 minutes for the heating time T1 of the grilling process 301 and about 6 minutes for the heating time T2 of the range process 302. The heating time T1 of the grilling process 301 is a time during which the upper surface 130a of the object to be cooked 130 is baked by about 80 to 90%.

  The grilling process 301 is a heating process in which the control unit 151 uses the grill heating unit 12 to heat the okonomiyaki upper surface 130 a, which is the object to be cooked 130, with the radiant heat of the grill heating unit 12. As shown in FIG. 9, it is heated from the upper surface 130a of the to-be-cooked item 130, that is, the surface of the dough, and the flour is gelatinized, and the cabbage and the like are also heated. Thereafter, the core 130c is gradually heated. As the flour is gelatinized, the vitamins from the cabbage and pork belly are received and cooked without losing the deliciousness and nutrition.

  In addition, the tray 111 (the portion where the object 130 is not placed) is also heated by the radiant heat generated by the grill heating means 12, and the lower surface 130b side of the object 130 is also heated by the high-frequency heating element 120 on the lower surface of the tray 111 and heat conduction. Is done.

  At the end of the grilling process 301, the temperature of the portion of the metal dish portion 112 where the cooking object 130 is not placed rises as in the heating chamber 28. The upper surface 130a of the okonomiyaki dough is baked to such an extent that it becomes gelatinized and has a baked color. At this time, the water content of the object 130 is also greatly reduced.

  Next, the range process 302 is performed. The range step 302 is a control method in which the control unit 151 performs microwave heating of the range heating unit 77. The high-frequency heating element 120 provided on the back surface of the metal dish part 112 of the tray 111 absorbs the microwave radiated from the magnetron 33 and generates heat, thereby transferring heat to the metal dish part 112.

  As shown in FIG. 10, the lower surface 130b of the okonomiyaki is heated from the metal dish portion 112, and the pork belly, which is the lower surface 130b of the okonomiyaki, is baked and colored.

  Since the dough placed on the upper side of the pork belly is substantially lit in the grilling process 301, the range process 302 operates only the range heating means 77, so that the upper surface 130a of the object 130 can be heated unnecessarily. Since there is no such thing, the upper surface 130a of the object 130 is not hardened and only the lower surface 130b is heated to the extent that it is not burnt, and the metal dish portion 112 is heated and cooked while preventing the object 130 from drying. It is a process that improves the texture of the finished finish and maintains the taste and flavor.

  Then, the range process 302 is executed next to the grill process 301, so that in the grill process 301, the inside of the article to be cooked 130 is generally heated, and the air in the heating chamber 28 and the metal dish portion 112 are heated to a high temperature. The subsequent heating of the high-frequency heating element 120 by microwaves does not require an increase in the temperature of the entire metal dish 112, and heat is not lost from the metal dish 112 to the heating chamber 28. It is sufficient to heat the lower surface 130b of the object 130 to be cooked, which is generally lit. Therefore, it is not necessary to set the microwave output to a large heating power and it is not necessary to heat for a long time. As described above, the microwave wraps around the upper surface of the saucer 111, and the upper surface 130a of the object 130 to be cooked unnecessarily. The upper surface 130a of the object 130 is not hardened.

  As a result, the surfaces of the upper surface 130a, which is the dough of the cooked material 130, and the lower surface 130b, which is pork belly, are heated, the dough is gelatinized and the nutrition is not lost, and the surface 130c is colored. It is baked nicely with a crisp texture, with a crisp texture.

  As a cooking method, okonomiyaki, which is a typical menu of teppanyaki, has been described as an example, but Chijimi can be baked deliciously in the same process.

  As described above, according to the present embodiment, the grill heating means 12 is operated to bake the upper surface 130a of the object to be cooked 130, and at the same time, the range heating means 77 is operated next to the grilling step 301 for heating the saucer 111 to Since the range process 302 is performed in which 120 is heated and the lower surface 130b of the object 130 is baked, both the upper surface 130a and the lower surface 130b of the object 130 can be baked and cooked without being hardened. .

DESCRIPTION OF SYMBOLS 1 Main body 6 Operation part 11 Hot air unit 12 Grill heating means 13 Hot air motors 14a and 14b Hot air heaters 15 and 151 Control means 24 Table plate 25 Weight detection means 27 Shelf 28 Heating chamber 33 Magnetron 42 Water tank 43 Steam generation means 43a Steam unit 44 Steam outlet 77 Range heating means 111 Receptacle 112 Metal dish 113 Leg base 113a Leg 120 High frequency heating element 130 Cooked object 130a Upper surface 130b Lower surface 130c Core 300 Process 301 Grill process 302 Range process

Claims (1)

A heating chamber having shelves on the left and right walls, grill heating means for heating the heating chamber from the upper surface of the heating chamber, range heating means for generating microwaves from the lower surface of the heating chamber to the heating chamber, A high-frequency heating element that absorbs microwaves and generates heat on the back side, a saucer on which food is placed and placed on the shelf, input means for setting an automatic menu, and the like according to the setting of the input means Control means for controlling the grill heating means and the range heating means,
When the okonomiyaki or chijimi automatic menu is selected by the input means, the control means first operates the grill heating means to bake the upper surface of the food to be cooked, and simultaneously heats the saucer. A cooking device characterized by operating a range heating means to heat the high-frequency heating element to heat the saucer to heat the lower surface of the object to be cooked.