JP2014023802A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable delicious cooking of a bivalve.SOLUTION: A heating cooker includes a cooking chamber 26 which is arranged in a body 2 of the heating cooker, upper/lower heaters 27 which are provided on the upper and lower sides of the cooking chamber 26 and heat an object 30 to be heated, a gridiron 33 which is arranged between the upper/lower heaters 27 for placing the object 30 to be heated, an operation part 5 which can set a heating method for the object 30 to be heated, and a control part 45 which controls the upper/lower heaters 27 by alternately energizing the upper/lower heaters 27 according to the heating method set by the operation part 5. When shellfish roasting means for cooking a shellfish is set by the operation part 5, the control part 45 energizes the upper heater 27a at first to heat the upper side of the shellfish, roasts the adductor muscle of the shellfish adhering to the inside of the upper shell to separate the upper shell and the adductor muscle, and energizes the lower heater 27b and heats the shell from the lower side to completely roast.

Description

  The present invention relates to a heating cooker that selects and cooks automatic cooking.

  In a conventional cooking device of this type, a grill is placed on a saucer that is freely placed in and out of the cooking chamber, and a heated object such as fish or meat is placed on the grill, and these are stored in the cooking chamber. In the operation unit adjacent to the cooking cabinet, select automatic cooking or manual cooking and heat it with the upper and lower heaters provided above and below the cooking cabinet, and bake the heated object without turning it over is there.

  For example, Patent Document 1 describes a heating cooker in which an upper heating element and a lower heating element are alternately energized to make the baking condition of the upper and lower surfaces of the object to be cooked as constant as possible.

JP 2002-320554 A

  In the heating cooker described in Patent Document 1, since the upper and lower heaters provided on the upper surface side and the lower surface side of the heated object are alternately energized and baked, the heated object is heated. Suitable for grilling fish. However, when shells such as clams of clams are baked in a shelled state, when the shell opens, if the upper shell is open, the balance of the whole shell will be lost due to the weight of the shell, There is a problem that the shellfish turns over and the juice accumulated in the lower shell spills.

The present invention has been made to solve the above-described problems, and is provided with a cooking chamber disposed in a main body of a heating cooker, and upper and lower heaters that are provided above and below the cooking chamber and heat an object to be heated. A heating net placed between the upper and lower heaters, on which the object to be heated is placed, an operation unit capable of setting a heating method of the object to be heated, and the upper and lower heaters according to the heating method set in the operation part And a control unit that controls the energization alternately, and the control unit is set when the shell grilling means for cooking the shell is set by the operation unit,
First, the upper heater is energized to heat the upper part of the shell, and the upper shell is attached to the inside of the upper shell. The shell is baked by energizing and heating the shell from below.

  According to the present invention, since the shell is removed from the upper shell, the shell does not turn over even if the upper shell opens during baking.

It is a perspective view of the state where the cooking-by-heating machine of one example was stored in the system kitchen. It is AA sectional drawing of FIG. It is explanatory drawing of the upper heater of the heating cooker of one Example. It is explanatory drawing of a lower heater. It is explanatory drawing of the grill. It is explanatory drawing of the operation part. It is an energization pattern of the upper heater and the lower heater of “Kaiyaki” in the pottery menu in the operation section.

  Embodiments of the present invention will be described below with reference to FIGS. In addition, a present Example does not interfere with the built-in type fitted in a system kitchen, but a stationary-type heating cooker mounted in a kitchen.

  In FIG. 1, the main body 2 of the heating cooker is installed by dropping from the upper surface of the system kitchen 1, and after installation, an oven (roaster) 4 and an operation unit 5 described later of the main body 2 can be operated from the front surface of the system kitchen 1. The operation unit 5 mainly turns on / off the oven 4 and selects / sets / operates menus.

  A cooking pan (not shown) for cooking is placed on a plate 3 made of heat-resistant glass or the like disposed on the upper surface of the main body 2, and the peripheral end surface of the plate 3 is protected by a plate frame 14. .

  A placement unit 6 is drawn on the plate 3, and cooking can be performed by placing a cooking pot on the placement unit 6. The placement unit 6 includes a placement unit right 6a on the right before the upper surface of the plate 3 and a placement unit left 6b on the left. A center 6c is arranged. And the heating coil unit 25 (FIG. 2) for heating a cooking pot is installed in the upper part in the main body 2 so that it may be located under each mounting part 6 on both sides of the plate 3. As shown in FIG.

  Further, an upper surface operation unit 9 and an upper surface display unit 10 located on the back side of the plate 3 are provided on the front side of the plate 3, and the upper surface operation unit 9 mainly operates the heating coil unit 25.

  Inside the main body 2, a heating coil unit 25, which is the above-described heat generating component, an electronic component, and a cooling fan (none of which is shown) for cooling these heat generating components are arranged.

  The rear upper surface of the main body 2 has an air inlet 7 for sucking outside air by driving the cooling fan, and an exhaust port for discharging waste heat after cooling the heating coil unit 25 and electronic components as heat generating components to the outside of the main body 2. 8 is provided. Note that waste heat of the oven 4 described later is also discharged from the exhaust port 8 at the same time.

  The oven 4 is for baking an object to be heated such as fish, meat, and pizza, and is arranged on the left or right side of the front surface of the main body 2 (in this embodiment, it is arranged on the left side of the main body 2). The oven is sometimes called roaster or grill.

  Next, details of the oven 4 will be described with reference to FIG. The cooking chamber 26 has a box shape with an open front, and upper and lower heaters 27 (upper heater 27a, lower heater 27b) made of a heating element such as a sheathed heater are installed in the upper and lower parts of the inside. .

  As shown in FIG. 3, the upper heater 27 a is disposed while appropriately meandering along the front-rear direction or the lateral width direction of the cooking chamber 26, and is provided with a terminal portion 27 c extending outside the cooking chamber rear plate 26 a. As shown in FIG. 4, the lower heater 27b is arranged while meandering along the front-rear direction of the cooking chamber 26, and along the width direction of the grill 33, which will also be described later, on the front surface near the back side of the door 32, which will be described later. A horizontally long heat generating portion 27b-1 is provided, and a terminal portion 27d is extended to the outside of the cooking chamber rear plate 26a.

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

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

  An exhaust outlet 29 is provided at the rear upper part of the cooking chamber 26, and the exhaust outlet 29 communicates with the exhaust outlet 8 opened on the upper surface of the rear part of the main body 2 through the exhaust passage 35.

  Further, an air purifying catalyst 34 for purifying smoke and odor generated in the cooking chamber 26 and a catalyst heater 37 for heating the catalyst 34 are disposed on the inlet side of the exhaust outlet 29, and smoke and odors are disposed on the way. Exhaust means 36 for forcibly discharging the odor out of the main body 2 from the exhaust port 8 is provided. The exhaust means 36 is composed of an exhaust fan 36a and an exhaust motor 36b.

  The catalyst heater 37 and the exhaust motor 36 b are connected to the control unit 45.

  An air intake 43 is provided between the lower portion of the front side of the cooking chamber 26 and the door 32. When the exhaust means 36 is driven, outside air flows into the cooking chamber 26 from the air intake 43, and a receiving tray 31 described below. It flows to the exhaust passage 35 side while cooling the lower surface of the.

  The temperature sensor 80 is provided on the side surface of the cooking chamber 26 and detects the temperature inside the cooking chamber 26, and is connected to the control unit 45.

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

  In FIG. 5, the grill 33 is formed in a substantially U shape with a horizontal wire 33 a arranged in parallel from the rear to the front while maintaining a predetermined gap, and both ends of the horizontal wire 33 a are fixed to the upper part. The lower part is composed of a pair of frame wires 33b placed on the inner peripheral step of the tray 31, and a holding wire 33c for holding the gap between the upper part and the lower part constant between the U-shaped parts. Is fixed.

  Next, referring to FIG. 6, the operation unit 5 for performing menu setting of the oven 4 will be described.

  5a is an oven input means for setting a menu necessary for cooking, etc. 5b is an oven display means for displaying the contents inputted by the oven input means 5a, and they are arranged so as to have a lower / upper relationship. .

  The details of the oven input means 5a are as follows.

  Reference numeral 56 denotes a pottery menu selection key, which is a key for setting a menu selected from a menu group for automatically heating, and one item can be selected from the pottery menu 51 displayed on the oven display means 5b. Each time the grill menu selection key 56 is pressed, the menu item “Fish roasted fish” → “Meat / vegetable” → “Tsukeyaki” → “Kaiyaki” → “Fill / Dried fish” → “Foil grilled” It is possible to select by moving the lamp arranged on the side while lighting up and lighting up the menu to be cooked.

  A manual course selection key 57 for selecting a manual course is a key for selecting a course to be used from the manual courses 52 displayed on the oven display means 5b. The selection method is the same as described above, and each time the manual course selection key 57 is pressed, “Toast” → “Oven” → “Grill” in the manual course 52 and the lamps arranged on the lower side of each course are lit while moving. You can select it by lighting the course to be used.

  Then, “up” 52a on the right side of “grill” shown in the manual course 52 is displayed to increase the heating power of the upper heater 27a, and “lower” 52b is displayed to increase the heating power of the lower heater 27b. A function is provided so that a plurality of heating patterns of the grill can be selected. “Up” 52a is turned on to increase the heating pattern. In the heating pattern up / down heating (uniform heating), the “upper” 52a and the “lower” 52b are turned on. The lower heating pattern turns on the “lower” 52b. Therefore, every time the manual course selection key 57 is pressed, the course is turned on in the order of “toast” → “oven” → “grill” “up” → “grill” “up” “down” → “grill” “down”. Can be selected.

  58 is an adjustment key (down key 58a, up key 58b) for setting the finish and temperature, and is displayed on the oven display means 5b so that, for example, when finishing automatically or manually, the degree of baking at the finish can be set. The finish 53 can be selected from “strong”, “medium”, and “weak”.

  For example, to set the finish to “strong”, the finish is set to “strong” by pressing the up key 58b. “Weak” is set by pressing the down key 58a. In the menu that automatically performs heating, the heating time can be set longer (shorter) by setting the finish to “strong” (“weak”). Further, in the “grill” of the manual course 52, the heating power can be set larger (smaller) by setting the finish to “strong” (“weak”).

  When “oven” of the manual course selection key 57 is set, it is necessary to set the temperature and time for heating the cooking chamber 26, and the adjustment key 58 can set the temperature and is displayed on the oven display means 5b. The digital number appearing on the temperature / time display unit 54 is adjusted to the temperature to be set by using the down key 58a and the up key 58b.

  For the heating time, the time key 59 (down key 59a, up key 59b) is used, the digital number appearing on the temperature / time display unit 54 displayed on the oven display means 5b is used, and the down key 59a and up key 59b are used. To the time you want to set.

  55 is a menu that uses superheated steam when cooking, so that water is put into a steam tank (not shown) placed in front of the grill 33 and heated to remove more fat from the cooking ingredients than normal heating. This is a healthy menu selection key in which a heating process is set.

  There are three types of menus that can be selected with the healthy menu selection key 55: “fillet / dried fish”, “chicken / vegetable”, and “fried food warm” in the healthy menu 50 displayed on the oven display means 5b.

  Every time the healthy menu selection key 55 is pressed, it is necessary to shift and turn on the lamps arranged on the lower side of each menu, such as “fillet / dried food” → “chicken / vegetable” → “warm fried food” of the healthy menu 50. It can be selected by lighting the menu.

  "Fills and dried fish" is a menu for removing more salt from fish, and salted salmon is a typical ingredient. “Chicken / vegetable” is a menu for removing more fat from meat. A typical ingredient is grilled chicken herb, which is a menu for removing more fat from chicken.

  “Fried food warming” heats the fried foods such as side dishes again.

  Each time the oven menu selection key 62 is pressed, “Pizza” → “Gratin” → “Sweets” in the oven menu 61 changes while lighting with the lamps arranged below each menu, and the menu to be cooked is selected by lighting. it can.

  Reference numeral 60 denotes a cut / start key, which starts heating when pressed at the start of heating, and interrupts heating when pressed during heating.

  The present embodiment is configured as described above, and next, a “shellfish grilling” operation that is a shell grilling means of the grilled menu 51 for cooking shellfish will be described.

  FIG. 7 shows an energization pattern of the upper heater 27a and the lower heater 27b when “baked shellfish” of the pottery menu 51 is operated by the pottery menu selection key 56.

  Here, an example of cooking six shells with a shell of about 5 cm in width at a time is introduced.

  First, after sand removal, the shells are washed away. Then, the handle 11 of the door 32 is pulled forward to expose the grill 33 together with the saucer 31 to the front surface of the cooking cabinet 26, and on the grill 33, six swirls are placed side by side.

  Next, the door 32 is closed and the cooking method is set by the operation unit 5. The setting is made by turning on “baked shellfish” in the pottery menu 51 with the pottery menu selection key 56, and when all the preparations are completed, press the cut / start key 60 to start heating.

  When heating is started, the exhaust means 36 is driven and the outside air flows into the lower surface of the saucer 31 from the air intake port 43, so that the saucer 31 is cooled. Even cooking is possible. The inflowing air passes through the exhaust outlet 29 by the exhaust means 36 and is discharged from the exhaust port 8.

  The heating process will be described with reference to FIG. The heating time of Step 1 at the start of heating is about 360 seconds, the lower heater 27b is turned off, the maximum rated output of 1200 W is supplied to the upper heater 27a, and the cooking chamber 26 is mainly heated at once. At the same time, the upper shell of the whirlpool of the article to be heated 30 is heated. When this heating is performed, the inside of the cooking chamber 26 is heated by heat radiation from the upper heater 27a. Further, since the upper heater 27a is energized at a maximum rated output of 1200 W, the upper side of the whirlpool is efficiently heated, and the upper shell and the upper side of the body are heated. And when fire passes through the shell of the body attached to the upper shell from the inside, the shell will be detached from the upper shell, and even if the shell opens with the progress of heating, the upper shell that opens will be attached to the body. The shell will not turn over or tilt.

  Next, in step 2, the heating time is about 678 seconds, the upper heater 27a is turned off, the lower heater 27b is energized with an average power of 840 W, and the whiskers are heated from below. The average power is adjusted by turning on for 56 seconds in 80 seconds.

  In step 1, the upper heater 27a has a large heating power with a maximum rated output, and in step 2, the heating power of the lower heater 27b is set to about 70% of the maximum rated output, compared to heating the upper surface of the whirlpool for 360 seconds. Only the bottom surface is heated. The lower heater 27b heats the delicious juice soaked from the body and the body contained in the lower shell over a long time.

  Further, by turning off the upper heater 27a until the end of the process 2 and heating it only from below with the lower heater 27b, the heated body is lit from the bottom to the top, and the delicious taste of the juice is Absorbed inside. In addition, the upper side of the body is almost baked in Step 1 and the juice is heated from the lower side, so that the upper side of the body is also heated and kept dry.

  In other words, by heating the upper shell of the whirlpool by heating in the above-described step 1, the upper shell and the upper side of the body are heated, and when the body is ignited, the scallop attached to the upper shell is removed, and the body is It fits in the lower shell and the center of gravity of the shellfish remains low. And even if heating progresses and the upper shell of the hull opens, the hull does not turn over, and the delicious juice collected in the lower hull is not lost, and the hull can be baked deliciously.

  In step 2 of this embodiment, the upper heater 27a is not energized, but may be energized for a short time in order to burn off the water scattered on the upper heater 27a.

  When 678 seconds in step 2 have passed, heating is automatically terminated and automatic cooking is terminated.

  As described above, by using the heating cooker of this embodiment, it is possible to cook deliciously without losing delicious juice.

2 body, 5 operation unit,
26 cooking chambers, 27 upper and lower heaters,
27a Upper heater, 27b Lower heater,
30 object to be heated, 31 saucer,
32 doors, 33 grills,
45 control unit, 57 manual course selection key

Claims (1)

A cooking cabinet arranged in the body of the heating cooker;
Upper and lower heaters that are provided above and below the cooking chamber to heat the object to be heated;
A grill that is placed between the upper and lower heaters and places the object to be heated;
An operation unit capable of setting a heating method of the object to be heated;
A control unit for energizing and controlling the upper and lower heaters alternately according to the heating method set in the operation unit,
When the shell grilling means for cooking the shell is set by the operation unit, the control unit first energizes the upper heater to heat the upper side of the shell and adheres to the inside of the upper shell. A heating cooker characterized in that a shell of a shell is fired to separate the upper shell from the upper shell, and then the lower heater is energized to heat the shell from the lower side and bake it.