JP2016013263A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a user-friendly heating cooker.SOLUTION: A heating cooker includes a cooking chamber 26 having an opening 26e on the front face of a body, a door 32 that slides forward and backward for blocking the opening 26e, a tray 31 that moves forward and backward below the cooking chamber 26 in conjunction with the movement of the door 32, a gridiron 33 placed on the tray 31, an upper heater 27a disposed in the upper part of the cooking chamber 26, a lower heater 27b disposed between the tray 31 and the gridiron 33, and a cooking container 40 placed on the gridiron 33 whose side plate is formed to the vicinity of the upper heater 27a. The cooking container 40 includes a water storage part 41h for storing water on a door 32 side.

Description

  The present invention relates to a cooking device for heating an object to be heated.

  In the conventional cooking device, in addition to heating the heaters provided at the top and bottom of the cooking chamber, the water in the steam tank is heated by the heater to generate steam, It is known that heating can be performed while removing salt contained in the object to be heated by heating the water to superheated steam (see Patent Document 1).

JP 2010-246815 A

  However, the heating cooker described in Patent Document 1 has a problem that when fish or meat with a large amount of fat is heated, the amount of moisture and oil splashes increases, and the inside of the cooking chamber becomes easily dirty.

  The present invention solves the above-described conventional problems, and an object thereof is to provide a user-friendly cooking device.

  The present invention has been made to solve the above-described problems, and includes a cooking chamber having an opening on the front surface of a main body, a door that slides back and forth to close the opening, and the cooking chamber according to the movement of the door. A saucer that moves back and forth below, a grill placed on the saucer, an upper heater provided in an upper part of the cooking chamber, a lower heater provided between the saucer and the grill, and the grill And a cooking vessel in which a side plate is formed up to the vicinity of the upper heater, and the cooking vessel is provided with a water reservoir for collecting water on the door side.

  ADVANTAGE OF THE INVENTION According to this invention, the inside of a cooking chamber can be suppressed, and a user-friendly cooking device can be provided.

The perspective view which shows the state which integrated the heating cooker of one Example in the system kitchen. The schematic sectional drawing when cut | disconnecting by the AA line of FIG. Sectional drawing which shows arrangement | positioning of the temperature sensor in a cooking chamber. The perspective view which shows a heating cooker. The perspective view which shows the upper heater of a heating cooker. The perspective view which shows the lower heater of a heating cooker. The perspective view which shows a grill. The perspective view which shows a cooking container. The perspective view which shows the back side of a deep dish. (A) is a top view which shows a deep dish, (b) is BB arrow sectional drawing of (a). (A) is a top view which shows the cover body of the state which fell the handle, (b) is CC sectional view taken on line CC of (a), (c) is DD line arrow expansion of (a). Sectional drawing. The front view which shows the state which accommodated the cooking container (state with a lid | cover) in a cooking chamber. Sectional drawing which shows the state which accommodated the cooking container (state with a lid | cover) in a cooking chamber. Sectional drawing which shows the state which accommodated the cooking container (state without a lid | cover) in a cooking chamber. (A) when the power is turned on, (b) when the menu group is selected, and (c) when the grill menu is selected. (A) is when the baked and steamed menu is selected, (b) when the healthy menu is selected, and (c) when the bread fermented and baked menu is selected in the bread / confectionery menu. (A) when selecting the grilled menu, (b) when setting the temperature for selecting the oven in the grilled menu, and (c) when setting the time for selecting the oven in the grilled menu. (A) after selection of a roasted menu, (b) during cooking, (c) at the end of cooking.

  Hereinafter, an embodiment of a heating cooker according to the present invention will be described with reference to the drawings. In the following, a built-in type that fits into the system kitchen will be described as an example, but the present invention may be applied to a stationary heating cooker that is placed in the kitchen.

  FIG. 1 is a perspective view showing a state in which a cooking device according to an embodiment of the present invention is housed in a system kitchen.

  As shown in FIG. 1, the oven 4 (heating cooker) is configured integrally with a main body 2 including an electromagnetic cooker 3, an operation unit 5, etc., and the main body 2 is a hole in the top plate 1 a on the upper surface of the system kitchen 1. It is installed by dropping from 1b (see FIG. 2). The oven 4 and the operation part 5 can be operated from the front part below the top plate 1 a of the system kitchen 1. The operation unit 5 mainly performs operations of turning on / off the oven 4 and selecting / setting menus.

  The electromagnetic cooker 3 includes a plate 6 made of heat-resistant glass or the like on which a cooking appliance 92 (see FIG. 2) such as a pan is placed, and a heating coil unit 25 that electromagnetically heats the cooking appliance 92. In addition, the codes | symbols 3a-3c shown in FIG. 1 are the heating ranges, and have shown the mounting part in which the cooking utensil 92 is mounted. Cooking can be performed by placing the cooking utensils 92 on these placing portions 3a to 3c. Further, the peripheral edge of the plate 6 is protected by the plate frame 14.

  An upper surface operation unit 9 is provided on the front side (front side) of the plate 6, and an upper surface display unit 10 is provided on the back side. The upper surface operation unit 9 mainly operates the heating coil unit 25. The upper surface display unit 10 displays a setting state such as a heating power set by the upper surface operation unit 9.

  Inside the main body 2, there are provided a heating coil unit 25 and electronic components which are heat generating components, and a blower fan (not shown) for cooling these heat generating components and electronic components.

  Further, exhaust ports 8a and 8b for discharging waste heat of the heating coil unit 25, which is a heat generating component, and waste heat after cooling the electronic components, to the outside of the main body 2 are provided on the upper surface of the rear portion of the main body 2. .

  The oven 4 has a function of baking a heated object 30 (see FIG. 2) such as fish, meat, and pizza, and is disposed below the heating coil unit 25 corresponding to the placement portion 3 b of the main body 2. In addition, although the oven 4 has shown the state arrange | positioned at the left side of the main body 2, you may arrange | position at the right side of the main body 2. FIG. The oven 4 may also be called a roaster or grill.

  Moreover, the oven 4 is provided with the door 32 which can be pulled out in the front-back direction (depth direction), for example. On the front surface of the door 32, there is provided a handle 11 that is used with a hand when opening and closing.

  FIG. 2 is a schematic cross-sectional view taken along line AA in FIG. In FIG. 2, the air flow passing through the oven 4 is illustrated in a simplified manner so as to be clear.

  As shown in FIG. 2, the oven 4 includes a box-shaped cooking chamber 26 provided with an opening 26 e (entrance / exit) that is an opening for taking in and out the article 30 to be heated. The cooking chamber 26 is configured by assembling a plurality of members, each of which is formed by pressing an aluminum alloy plate into a predetermined shape, for example, by welding or screw screws, and is located on the upper plate 26a located on the upper side and on both the left and right sides. A side plate 26b (only the left side is shown), a rear plate 26c located on the rear side, and a bottom plate 26d located on the bottom side.

  An upper heater 27a made of a heating element such as a sheathed heater, which is a heating means for heating the article to be heated 30, is installed in the upper part of the cooking chamber 26. A lower heater 27b made of a similar heating element is installed in the lower part of the cooking chamber 26.

  Although not shown, the door 32 provided on the front surface of the cooking chamber 26 is provided on a tray support portion 38 (see FIG. 4) that supports the tray (shallow dish) 31. The tray 31 is detachably held by the tray support 38.

  The tray 31 is made of a material such as aluminum or ceramic in a rectangular shape when viewed from above, and the surface is coated with a fluorine coating agent or the like. In addition, a grill net 33 is placed on the tray 31, a cooking container (deep dish) 40 is placed on the grill net 33, and the object 30 to be heated is placed in the cooking container 40. Details of the cooking container 40 will be described later.

  An exhaust outlet 29 is provided at the upper rear portion of the cooking chamber 26, and the exhaust outlet 29 communicates with an exhaust port 8 a opened on the upper surface of the rear portion of the main body 2 through an exhaust passage 35 and an exhaust means 36 described later. The exhaust outlet 29 is provided with 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.

  The exhaust means 36 is disposed behind the cooking chamber 26, and includes an exhaust fan 36a that forcibly exhausts smoke and odors from the exhaust port 8a to the outside of the main body 2, an exhaust motor 36b that drives the exhaust fan 36a, and the like. Yes. The catalyst heater 37 and the exhaust motor 36b are electrically connected to the control unit 45.

  An air intake (gap) 28 is provided between the lower front portion of the cooking chamber 26 and the door 32. In addition, a connection port 29 a communicating with the exhaust means 36 is provided at the lower portion of the rear plate 26 c of the cooking chamber 26. When the exhaust means 36 is driven, outside air flows into the cooking chamber 26 from the air intake port 28, cools the receiving tray 31, and is sucked into the exhaust means 36 via the connection port 29a to the exhaust duct 36k side. Flowing. Further, when the exhaust means 36 is driven, waste heat in the cooking chamber 26 flows through the exhaust passage 35 and the exhaust means 36 to the exhaust duct 36k. The exhaust motor 36b is provided with a self-cooling fan 36c that cools the exhaust motor 36b.

  FIG. 3 is a cross-sectional view showing the arrangement of the temperature sensor. FIG. 3 shows a state where the oven 4 is taken out from the main body 2 and a state where the door 32 is removed from the oven 4 (the same applies to FIG. 4).

  As shown in FIG. 3, the cooking cabinet 26 includes temperature sensors T1, T2, and T3. The temperature sensor T <b> 1 determines whether or not the cooking container 40 is present, and is provided in the front part of the cooking chamber 26. Further, the temperature sensor T <b> 1 faces the side surface of the cooking container 40. The temperature sensor T2 determines ignition in the cooking chamber 26, and is located above the cooking container 40 (see FIG. 2) of the rear plate 26c. The temperature sensor T3 is configured to stop the operation of the oven 4 when an excessive temperature rise in the cooking chamber 26 is detected. These temperature sensors T1, T2, T3 are electrically connected to the control unit 45.

  FIG. 4 is a perspective view when the cooking chamber is viewed from the entrance side.

  As shown in FIG. 4, the oven 4 includes a frame body 26f having a substantially rectangular opening 26e on the front surface. Further, the oven 4 includes a tray support portion 38 that is supported so as to be able to enter and retract in the front-rear direction through the opening 26e. The tray support 38 is pulled out together with the tray 31 by pulling the door 32 forward. In addition, a grill 33 composed of a wire rod is placed on the tray 31.

  A rail 49 extending in the front-rear direction is fixed to the left and right side plates 26b of the cooking chamber 26 (only the right side is shown). The saucer support portion 38 includes slide members 39 (see FIG. 3) that are slidably supported with respect to the rails 49 on both the left and right sides. Further, the entire tray 31 can be pulled out forward (front side) of the opening 26e.

  FIG. 5 is a perspective view showing the upper heater of the cooking device, and FIG. 6 is a perspective view showing the lower heater of the cooking device.

  As shown in FIG. 5, the upper heater 27 a is arranged in the upper part in the cooking chamber 26 (see FIG. 2) mainly extending in the front-rear direction and being folded back and forth. 2), the terminal portion 27c is extended to the outside. Further, the upper heater 27a is fixed to the upper plate 26a (see FIG. 2) of the cooking chamber 26 via fixing brackets 16a and 16a, and is fixed to the rear plate 26c via the fixing bracket 16b.

  As shown in FIG. 6, the lower heater 27b is arranged in the lower part in the cooking chamber 26 (see FIG. 2) while extending mainly in the front-rear direction and turning back in the front-rear direction. 2), the terminal portion 27d is formed outside. Moreover, the lower heater 27b is being fixed to the rear plate 26c (refer FIG. 2) of the cooking chamber 26 via the fixture 16c. Further, a horizontally long heat generating portion 27 e along the support material 33 a of the grill 33 is provided on the front surface portion near the back side of the door 32.

  The upper heater 27a and the lower heater 27b are controlled by a control unit 45 (see FIG. 2) provided above the cooking chamber 26. The control unit 45 is disposed in a place not affected by the heat from the oven 4 and is electrically connected to the operation unit 5 (see FIG. 1) and the upper surface operation unit 9 (see FIG. 1).

  FIG. 7 is a perspective view showing a grill.

  As shown in FIG. 7, the grill 33 is composed of a plurality of support members 33a, a frame member 33b, and a reinforcing member 33c.

  The support member 33a is formed by arranging a plurality of wire members extending in the width direction (left-right direction) in parallel in the front-rear direction at a predetermined interval. Each support member 33a has a straight portion 33a1 extending linearly from the center toward both left and right sides, and a bent portion 33a2 formed in a substantially V shape at both left and right ends.

  The frame member 33b extends in the front-rear direction and connects the connecting portions 33b1 and 33b1 that connect the left and right ends of the support member 33a, and the connecting portion that connects the left and right connecting portions 33b1 and 33b1 behind the support member 33a located at the rear end. Part 33b2 and support part 33b3 which is folded back toward the front in front of support member 33a at the front end and extends substantially parallel to joint part 33b1.

  The reinforcing material 33c connects the left and right joint portions 33b1 and the support portion 33b3, and maintains a constant height position from the tray 31 (see FIG. 2) of the support material 33a.

  FIG. 8 is a perspective view showing the cooking container, and FIG. 9 is a perspective view showing the back side of the deep dish. The cooking container 40 can be attached to and detached from the grill 33. In addition, the cooking container 40 has a space (capacity) in which, for example, five fish (for example, sword fish) can be placed side by side with the head and tail facing forward and backward.

  As shown in FIG. 8, the cooking container 40 includes a deep dish (grill pan) 41, a lid body 42, and a handle 43.

  The deep dish 41 is formed of a material such as aluminum or ceramic similarly to the receiving tray 31, and the surface thereof is coated with a fluorine coating agent or the like. The deep dish 41 includes a bottom plate 41a having a substantially square shape, and a side plate 41b that rises upward from the outer peripheral edge of the bottom plate 41a, and is configured in a concave shape.

  On the upper surface of the bottom plate 41a, a plurality of ridge portions 41c extending in the width direction (left-right direction) are formed at intervals in the front-rear direction. Further, the protruding portion 41c1 (41c) located at one end (rear end) in the arrangement direction of the protruding portions 41c is formed to be shorter in the left-right direction than the other protruding portions 41c.

  A flange 41e bent outward is formed at the upper end 41d of the side plate 41b. By providing the flange 41e in this manner, the cooking container 40 can be easily handled, and the cooking container 40 can be easily carried.

  The lid body 42 is formed of a stainless steel alloy material or the like in a substantially square thin plate shape in plan view, and has a recess 42 a that fits into the upper opening of the deep dish 41. Thus, by providing the lid body 42 as the cooking container 40, the cooking width (for example, steamed dishes) can be expanded.

  A flange portion 42b that contacts the upper end 41d (flange 41e) of the deep dish 41 is formed on the outer periphery of the recess 42a. A convex surface portion 42c having a substantially square shape in plan view is formed at the center of the concave portion 42a. By forming the convex surface portion 42 c in this manner, the flatness of the flange portion 42 b can be obtained, and rattling when the deep dish 41 is closed by the lid body 42 can be prevented.

  Further, a stepped portion 42d formed higher than the height position of the bottom surface 42a1 of the concave portion 42a is formed on the front side surface (circumferential surface) 42c1 of the convex surface portion 42c. A stepped portion 42d is similarly formed on the rear side surface of the convex surface portion 42c (see FIG. 11A). In addition, on the upper surface of the convex portion 42c, steam vent holes 42e are formed at a plurality of locations, and positioning grooves 42f for the handle 43 are formed.

  The handle 43 is formed, for example, by bending a wire made of stainless alloy into a U-shape, and both ends of the wire are supported rotatably on the front and back side surfaces 42c1 of the convex portion 42c. Further, when the handle 43 falls to the left or right, the base of the handle 43 is supported by the step portion 42d.

  As shown in FIG. 9, the bottom surface of the bottom plate 41a has a concave portion 41f at a position corresponding to the convex portion 41c. Moreover, the support material 33a of the grill 33 (refer FIG. 7) fits into the concave part 41f on a one-to-one basis.

  Fig.10 (a) is a top view which shows a deep dish, (b) is BB arrow sectional drawing of (a).

  As shown to Fig.10 (a), as for the cooking container 40, the groove part 41g is formed between the protruding item | line part 41c and the protruding item | line part 41c. Further, a concave water reservoir 41h is formed on the upper surface of the bottom plate 41a in front of the front-end-side protruding strip portion 41c2 (41c). The water reservoir 41h is heated in a state where water is accumulated, so that superheated steam can be generated in a healthy menu to be described later, and the heated object can be degreased and desalted. It has become.

  As shown in FIG. 10 (b), the surface (upper surface) of the groove 41g has the highest central portion in the left-right direction (width direction), and the inclined surfaces 41g1, 41g1 descend from the central portion in the left-right direction. have. In addition, on the upper surface of the bottom plate 41a, a joining portion 41i extending in the front-rear direction is formed on both the left and right sides of the groove portion 41g. Thereby, the water | moisture content and oil which flowed out from the to-be-heated material 30 (refer FIG. 2) flow into the junction part 41i through the inclined surfaces 41g1 and 41g1 of the groove part 41g, and can reduce the contact with the to-be-heated material 30.

  11A is a plan view showing the lid body in a state where the handle is tilted, FIG. 11B is an enlarged sectional view taken along the line CC of FIG. 11A, and FIG. It is -D line arrow expanded sectional view.

  As shown in FIG. 11A, the handle 43 includes base portions 43a and 43a extending in a direction orthogonal to the depth direction (front-rear direction), and a gripping portion 43b extending in the depth direction (front-rear direction). ,have. The handle 43 is rotatably supported by the lid 42 so as to be tilted 90 degrees to the left and right from the raised state shown in FIG. Further, when the handle 43 is tilted 90 degrees, the base portion 43a of the handle 43 is placed on the stepped portion 42d, and the grip portion 43b of the handle 43 is positioned on the concave portion 42a.

  As shown in FIGS. 11B and 11C, when the handle 43 falls in the horizontal direction (left and right direction), the base portion 43a of the handle 43 is supported by the step portion 42d. The grip part 43b is in a state of floating from the bottom surface 42a1. Thus, since the clearance gap S is formed between the holding | grip part 43b and the bottom face 42a1, the clearance gap S becomes a knob allowance, the handle 43 can be grasped easily and the lid 42 can be removed easily.

  Moreover, the upper surface of the convex part 42c is set to the same height as the upper surface of the flange part 42b (see FIG. 11C). Further, the handle 43 when tilted sideways is configured not to protrude upward from the inside of the recess 42a (see FIGS. 11B and 11C).

  FIG. 12 is a front view showing a state where a cooking container (with a lid) is stored in the cooking chamber. In FIG. 12, the door 32 is removed from the tray support portion 38. A lid 42 is attached to the deep dish 41.

  As shown in FIG. 12, when the cooking container 40 is stored in the cooking chamber 26, the side plate 41 b of the deep dish 41 has a height position in the vicinity of the upper heater 27 a (the cooking container 40 can be taken in and out of the cooking chamber 26). Maximum height that can be stored). For example, the distance (shortest distance) between the upper heater 27a and the upper end 41d is set to 10 mm. In addition, it is preferable that the height H of the side plate 41b is set to be not less than half (half or more) of the height H1 from the grill 33 to the upper edge of the opening 26e. The height H of the side plate 41b is more preferably set to the maximum height at which the deep dish 41 does not contact the upper heater 27a and the deep dish 41 can pass through the opening 26e.

  Moreover, since the width | variety of the cooking container 40 can be made wider than the width | variety of the grill 33, it becomes possible to increase the capacity | capacitance of the to-be-heated thing which can be cooked rather than cooking a to-be-heated object with the grill 33. .

  The width of the upper heater 27 a provided above the cooking container 40 is formed wider than the width of the cooking container 40. Thereby, the heating nonuniformity in the width direction can be suppressed with respect to the to-be-heated object 30 (refer FIG. 2) in the cooking container 40. FIG.

  The cooking container 40 is placed on the grill 33 placed on the saucer 31 that moves in conjunction with the pulling movement of the door 32, and the lower heater 27b is located below the cooking container 40 and the upper heater 27a is located above. Determined.

  Due to this positional relationship, when the cooking container 40 is stored in the cooking cabinet 26, the water reservoir 41h provided in the cooking container 40 is a position that substantially opposes the horizontally long heating part 27e of the lower heater 27b provided below. The water reservoir 41h is located in the water reservoir 41h, and the water stored in the water reservoir 41h can be efficiently heated.

  Moreover, when heating a to-be-heated object using the cooking container 40, the space heated with respect to a to-be-heated object is the volume of the cooking chamber 26 when it is mounted on the grill 33 and heated. Is approximately halved and heated in a narrow space (volume of the cooking container 40). Therefore, in the past, the amount of water put into the steam tank that was used by being placed on the grill net is 50 cc, and it is not necessary to supply water vapor to a useless space by using the cooking container 40. The water vapor is no longer cooled at the low temperature part below the cooking chamber 26, and the amount of water to be put into the water reservoir 41h is about 10 cc. Further, the water vapor generated from the water reservoir 41h is further heated by the upper heater 27a to become superheated water vapor, and the volume continues to expand. Thus, the heated object 30 can be efficiently heated, and the heated object can be efficiently degreased and desalted.

  In addition, since the temperature of the cooking container 40 is detected by the temperature sensor T1 and the heating means 27 is controlled by the control unit 45, the cooking container 40 becomes an unexpectedly high temperature even when the water in the water reservoir 41h runs out. There is nothing.

  Moreover, the groove part 41g is formed between the protruding item | line part 41c provided in the cooking container 40, and the protruding item | line part 41c, and the water | moisture content and oil which flowed out from the to-be-heated material 30 flow into the groove part 41g, and with the to-be-heated material 30 Re-contact is reduced.

  Furthermore, by providing the convex part 41c and the groove part 41g in the bottom plate 41a of the cooking vessel 40, the surface area of the bottom plate 41a is increased so that the lower heater 27b can be efficiently heated. Further, the efficiency of heating from the lower heater 27b can be further improved by blackening the lower heater 27b side of the bottom plate 41a.

  FIG. 13 is a cross-sectional view showing a state in which a cooking container (with a lid) is stored in a cooking chamber, and FIG. 14 is a cross-sectional view showing a state in which a cooking container (without a lid) is stored in the cooking chamber.

  As shown in FIGS. 13 and 14, a recess 26a1 is formed in the upper plate 26a constituting the ceiling of the cooking chamber 26, and an upper heater 27a is accommodated in the recess 26a1. Thereby, even if the height of the side plate 41b of the deep dish 41 is maximized, it is possible to prevent the cooking container 40 from contacting the upper heater 27a.

  Although not shown, the oven 4 is provided with a halogen heater near the entrance near the entrance of the opening 26e (position P), which suppresses uneven heating on the front side, and by the halogen lamp function. The inside of the cooking chamber 26 is easy to see.

  Next, a heating method using the cooking container 40 will be described.

  By the way, although the amount determination of the to-be-heated object in the past was performed at the time of the heating by the lower heater 27b, since the position of the temperature sensor T1 is a position facing the side plate 41b of the deep dish 41, the side plate 41b is heat-insulated. Functions as a board. In addition, since the heating suitable for determining the amount of the temperature sensor is a weak heating power, when starting from the heating of the lower heater 27b as in the prior art, the temperature rise of the object to be heated becomes dull, and the amount before heating cannot be determined. . Therefore, in the present embodiment, the amount is determined by heating with the upper heater 27a so that the temperature of the object to be heated is likely to rise. That is, when the amount of foodstuff (object to be heated) is large, the temperature rise of the temperature sensor in the cooking chamber 26 is moderate, and when the amount of foodstuff is small, the temperature rise of the temperature sensor becomes steep. Can be judged.

  In addition, in cooking using the conventional grill 33, after the amount is determined, the heating power is the same between when the amount is large and when the amount is small, and the time is long and short. On the other hand, when the cooking container 40 is used, after determining the amount, the heating power is changed between when the amount is large and when the amount is small, and the time is lengthened and shortened. Thereby, the fluororesin coating coated on the surface of the deep dish 41 can be protected.

  Moreover, if the time for energizing the lower heater 27b is lengthened and the heating power is increased, the temperature of the deep dish 41 is excessively increased and the fluororesin coating of the deep dish 41 may be impaired. Therefore, the heating by the lower heater 27b is weakened to suppress the temperature rise, thereby suppressing the damage of the fluororesin coating.

  In addition, it is known that moisture and oil scatter from food materials when the food materials exceed a certain temperature. Therefore, the heating by the lower heater 27b is weakened and cooking is performed so that the temperature of the food does not exceed the predetermined temperature, so that scattering of moisture and oil can be suppressed.

  In addition, as in the present embodiment, the use of the cooking container 40 is suitable for the case of tsukeyaki where there is a single plate between the lower heater 27b and the food. That is, in cooking using the grill 33, the ON / OFF control of the lower heater 27b is baked when turned on, and the temperature is lowered when turned off. On the other hand, when the cooking container 40 is used, the food is indirectly heated by the bottom plate 41a of the deep dish 41 even if the lower heater 27b is turned on / off. Thus, the food can be heated at a low temperature, and the temperature is maintained by the overall heat capacity of the deep dish 41 when OFF. Thus, even if ON / OFF of the lower heater 27b is repeated, the bottom plate 41a of the deep dish 41 is leveled to low heat, so that the contents of the food can be heated without excessively raising the surface temperature of the food. It becomes possible to cook without burning the sauce.

  As described above, in the cooking device of the present embodiment, when the height of the side plate 41b of the deep dish 41 is extended to the vicinity of the upper heater 27a, fish, fat-rich meat, etc. are heated in the deep dish 41. Even if the moisture or oil that has flown out of the container jumps, the side plate 26b (side surface) and the bottom plate 26d (bottom surface) in the cooking chamber 26 can be prevented from being contaminated. Therefore, cleaning in the cooking chamber 26 is facilitated.

  In the present embodiment, the temperature sensor T <b> 1 is provided at a height position facing the side plate 41 b of the deep dish 41 of the cooking container 40. According to this, the presence or absence of the cooking container 40 can be determined easily. That is, when the deep dish 41 is housed, the heat from the lower heater 27b is blocked by the deep dish 41, so that the rise in temperature is moderated by the heat capacity of the deep dish 41, and the deep dish 41 When 41 is not accommodated, it becomes possible to determine the presence or absence of the deep dish 41 because the temperature rises suddenly.

  In addition, the cooking with the cooking container 40 can achieve a cooking finish different from the cooking with the grill 33. In the grill 33, the surface of the food becomes crisp and the contents are juicy as the moisture and oil fall from the object to be heated (hereinafter referred to as food) to the tray 31 provided under the grill 33 during baking. Can be baked. On the other hand, by baking with the cooking container 40 (without the lid body 42), water is collected at the bottom of the deep dish 41 on which the food is placed, so that the water does not run out. For this reason, since it becomes difficult to remove | eliminate a water | moisture content from a foodstuff, it can be made into the baked state which the body of the foodstuff was full.

  In the present embodiment, the cooking container 40 includes a lid 42 that closes the upper opening, and a retractable handle 43 that is rotatably supported by the lid, and the lid 42 tilts the handle 43. A recess 42a in which the handle 43 is accommodated. According to this, the side plate 41b of the deep dish 41 can be disposed close to the upper heater 27a, and contamination of the side surface in the cooking chamber 26 can be further suppressed.

  By the way, when the handle is formed of a thick material, the heating efficiency is reduced by the handle on the side where the handle is tilted, and uneven heating occurs between the side where the handle is tilted and the side where the handle is not tilted. Therefore, in the present embodiment, by configuring the handle 43 with a wire rod, it becomes difficult to produce a difference in heating efficiency in the direction in which the handle 43 is tilted in the direction in which the handle 43 is tilted down. become.

  Next, an operation procedure of the operation unit 5 for performing automatic cooking in the oven 4 will be described. By the way, in recent cooking devices, the number of operation buttons operated by the user tends to increase as the number of menus for automatic cooking increases (see, for example, Japanese Patent Application Laid-Open No. 2014-23801). For this reason, it is necessary to operate while selecting a large number of operation buttons, which impairs operability. In the following, a cooking device with improved operability will be described with reference to FIGS. FIG. 15 shows the contents displayed on the operation panel, (a) when the power is turned on, (b) when the group menu is selected, (c) when the grill menu is selected, and (a) when the steaming menu is selected. , (B) when healthy menu is selected, (c) when bread-baked bakery menu is selected for bread and confectionery menu, FIG. 17 is for (a) when grilled menu is selected, and (b) is for oven-selected temperature for grilled menu. At the time of setting, (c) is the time for setting the oven selection time of the grilled menu, FIG. 18 is (a) after the selection of the roasting menu, (b) during cooking, and (c) after the end of cooking.

  As shown in FIG. 15 (a), the operation unit 5 sets an operation unit 51 for setting / operating a menu necessary for cooking in the cooking chamber 26, and the contents inputted and setting contents in the oven operation unit 51. And an oven display unit 52 for display. The operation unit 5 is rotatably supported by the main body 2 (see FIG. 1). When the operation unit 5 is rotated from the main body 2 and protruded, the operation display surface 5a is in an obliquely upward state. (See FIG. 1). An oven display unit 52 is disposed on the back side of the operation display surface 5a, and an oven operation unit 51 is disposed on the front side of the oven display unit 52.

  The oven operation unit 51 includes a cut / start key 51a printed with “cut start” for starting and stopping cooking, a selection key 51b printed with “select” operated for making various selections, a menu, and the like. A determination key 51c on which “menu determination” is printed, a return key 51d on which “return” is printed to return to the previous operation, and a “small amount” that is operated when the heated object 30 is small are printed. Small volume key 51e, voice replay key 51f printed with "rehearsal voice" operated when re-listening voice, "range hood off | low / medium / strong" operated when switching the strength of range hood A range hood strength switching key 51g printed with "" is provided. Display lamps 51a1, 51b1, 51c1, and 51e1 are provided above the cut start key 51a, the selection key 51b, the enter key 51c, and the small amount key 51e.

  The oven display unit 52 includes, for example, a liquid crystal display unit 52a having a backlight, and a menu group printing unit 52b in which a plurality of menu groups for dividing the menu into cooking categories are arranged in a horizontal row. That is, “grill”, “baked steamed”, “non-fried”, “healthy”, “bread / confectionery”, “mesh grilled”, “mesh grilled (manual)” are printed in order from the left side. Note that the liquid crystal display unit 52a illustrated in FIG. 15A is in a state immediately after the operation unit 5 is turned on, and the backlight is turned off and is not displayed. In this embodiment, even when the liquid crystal display unit 52a is not displayed, it is possible to know what kind of cooking can be heated only by looking at the menu group printing unit 52b. In the present embodiment, the menu group printing unit 52b is always displayed by printing. However, when the operation unit 5 is a kangaroo pocket type opening / closing type, it may be displayed when opening / closing is detected and heating starts. You can turn it off.

  In the state shown in FIG. 15A, pressing the enter key 51c (or selection key 51b) shifts to the state shown in FIG. At this time, all the menus classified into the menu groups are displayed on the liquid crystal display unit 52a. That is, the “grill” menu displays “fish roasted”, “fish fillet / dried fish”, “tsukeyaki”, “shellfish grilled”, “hamburger”, and “meat / vegetable”. In the “baked steamed” menu, “steamed vegetables”, “gyoza”, and “shumai” are displayed. In the “non-fly” menu, “karaage”, “fly”, and “tempura” are displayed. In the “Healthy” menu, “meat”, “fish fillet / dried fish”, and “warmed fried food” are displayed. In the “bakery / confectionery” menu, “baked bread”, “doughnut”, and “roll cake” are displayed. In the “mesh grilled” menu, “fish roasted”, “meat / vegetable”, and “pizza” are displayed. “Toast”, “oven”, and “up and down grill” are displayed in the “mesh grilling (manual)” course.

  Thus, by always displaying the cooking category that can be heated on the oven display unit 52 by printing, the user can see the cooking category information immediately by looking at the display unit. By displaying all the menus that can be cooked once by the first operation of the enter key 51c (or the selection key 51b), the user can confirm the display position of the menu group that he / she needs in advance. Even if all menus that can be cooked in one operation are displayed, the display position of the required menu group can be confirmed without hesitation. In addition, since all menus are displayed first, it is easy to notice mistakes in similar menu names by knowing other menus. In addition, by looking at other menus that you can do, you will notice new menus, which will be helpful for the next menu.

  In the state shown in FIG. 15B, in the liquid crystal display unit 52a, the “grill” menu (six menus) in the menu group flashes and the other menu groups light up. In addition, the display lamps 51b1 and 51c1 blink. Also, on the liquid crystal display section 52a, "yaki net" (yaki net 33), "sallet" (sallet 31), and "grill pan" (deep dish 41) are displayed as accessories used when cooking the "grill" menu. Is done.

  Further, in the state shown in FIG. 15B, every time the selection key 51b (up key) is pressed, “Grill” → “Bake steamed” → “Non-fried” → “Healthy” → “Bread / confectionery” → “Brilled” → Each menu group of “Fish (manual)” flashes and moves.

  In the state shown in FIG. 15B, the state is shifted to the state shown in FIG. 15C by pressing the selection key 51b (or the enter key 51c). At this time, only the “grill” menu in the menu group is displayed on the liquid crystal display unit 52a, and all other menu groups are turned off. In the liquid crystal display unit 52a, “fish roasted” in the “grill” menu flashes and other menus light. In the state shown in FIG. 15C, the display lamps 51b1 and 51c1 blink.

  In the state shown in FIG. 15C, each time the selection key 51b (up key) is pressed, “fish roasted” → “fish fillet / dried fish” → “tsukeyaki” → “shellfish” → “hamburger” → “meat / Each menu of “Vegetables” flashes and moves. The menu to be cooked is displayed by blinking, and the enter key 51c is pressed to determine the menu.

  FIG. 16A shows a state where the “baked and steamed” menu group is selected, and water is applied to the object to be heated 30 (see FIG. 2) during cooking to make it steamed. When “baked and steamed” is selected, “burning net” (burning net 33), lid (lid 42 + grip 43), “dish” (dish 31), “ “Grill pan” (deep dish 41) is displayed. The liquid crystal display unit 52a displays “Splash water” and also displays the amount of water “100” and the unit “ml”. The amount of water to be poured is displayed for each menu of “steamed vegetables”, “gyoza”, and “shumai”. Numbers are displayed in 7 segments. Therefore, the user can know the amount of water to be applied to the accessory and the object to be heated without checking the cooking book.

  FIG. 16B shows a state in which the “healthy” menu group is selected, and is a menu that uses superheated steam during cooking. Water is stored in the water reservoir 41h of the deep dish 41 and heated to cook. It has a heating step for removing more fat from the food than normal heating. When “Healthy” is selected, “burning net” (burning net 33), “dish pan” (dish 31), and “grill pan” (deep dish 41) are displayed as accessories on the liquid crystal display 52a. The In addition, the liquid crystal display 52a displays the characters “superheated steam” and “water supply” as well as the set water amount “10” and the unit “ml” so that the user can check the cooking book. Without having to, you can know the amount of water that goes into the water pan of the pan and the accessories needed for heating.

  FIG. 16C shows a state where “baked bread” is selected from the “bakery / confectionery” menu group. At this time, the liquid crystal display unit 52a includes “burning net” (burning net 33), lid (lid 42 + grip 43), “receiving tray” (receiving tray 31), and “grill pan” (deep dish 41) as accessories. Is displayed. The liquid crystal display unit 52a displays the pan capacity “1.0” and the unit “斤”. If necessary, the selection key 51b is pressed to change the numerical value as the pan capacity.

  FIG. 17A shows a state where the “mesh grilling” menu group is selected. At this time, on the liquid crystal display unit 52a, “burning net” (burning net 33) and “receiving tray” (receiving tray 31) are displayed as accessories.

  FIG. 17B shows a state where “oven” in the “mesh grilling (manual)” course is selected. At this time, on the liquid crystal display unit 52a, “burning net” (burning net 33) and “receiving tray” (receiving tray 31) are displayed as accessories. Further, the setting item “temperature”, the setting temperature “180”, and the unit “° C.” are displayed on the liquid crystal display unit 52a. The user operates the selection key 51b to change the set temperature.

  In FIG. 17B, after the temperature is set, by pressing the menu determination key 51c, the temperature setting screen of the liquid crystal display unit 52a is switched to the time setting screen. That is, as shown in FIG. 17C, the setting item “time”, the setting time “00”, and the unit “minute” are displayed on the liquid crystal display unit 52a. The user operates the selection key 51b to change the set time.

  Although not shown, when the “toast” menu in the menu group of the “mesh grilling (manual)” course is selected, the setting item is displayed on the liquid crystal display unit 52a as in FIG. , Setting time and unit are displayed. Although not shown in the figure, when the “non-fly” menu group is selected, the liquid crystal display unit 52a includes “burning net” (baking net 33), “dish pan” (dish 31), “ “Grill pan” (deep dish 41) is displayed.

  In this way, the type of accessories to be used, the method of using water, and the amount of water differ depending on the menu group and menu, so when the menu group is selected, the accessory to be used corresponding to the menu group is displayed at the bottom of the menu group. In this way, operability can be improved. In addition, when selecting a menu, operability can be improved by displaying and guiding the display of water supply or spilled water, which is a method of using water corresponding to the menu, and the required amount of water at the bottom of the menu.

  A series of operations when cooking “fish roast” will be described.

  When the determination key 51c (or selection key 51b) is pressed in the state shown in FIG. 15A after the power is turned on, the process proceeds to FIG. In the state of FIG. 15B, by pressing the enter key 51c, the “grill” menu group is selected, and the state shifts to the state of FIG. In the state shown in FIG. 15 (c), the selection key 51b is pressed to blink the “fish roast” menu and the enter key 51c is pressed. As a result, as shown in FIG. 18A, only the “fish roasted” menu in the “grill” menu group is turned on, and all the other “grill” menus are turned off.

  The liquid crystal display unit 52a displays “finished” characters as setting items and “strong, medium, and weak” characters as heating power selection items. By pressing the selection key 51b (up key, down key) and moving “■”, one of “medium”, “strong”, and “weak” can be selected.

  In the state shown in FIG. 18A, heating is started by pressing the OFF / START key 51a. As shown in FIG. 18B, the liquid crystal display unit 52a is in operation. A mark 52c is displayed. Further, when the cut / start key 51a is pressed during heating, the heating is interrupted. The cut / start key 51a is disposed at a position closest to the door 32 that closes the opening 26e on the front surface of the cooking chamber 26 of the oven 4. Thereby, heating confirmation and heating interruption can be performed while confirming the inside of the cooking chamber 26, and operability can be improved.

  When the heating is completed, the state shown in FIG. 18C is obtained, and characters “additional baking” are displayed on the liquid crystal display unit 52a. When “additional baking” is performed, heating of additional baking is started by pressing the cut / start key 51a again. Further, when a predetermined time (for example, 5 minutes) has elapsed while “additional baking” is displayed, the state shifts to the state of FIG.

  As described above, the cooking device is provided with the operation unit 5 configured to display the menu group in the upper row, the accessories used corresponding to the menu in the lower row, the finish, the thermal power, the temperature, the time, and the like. ing. Thus, a large number of menus can be selected with a small number of operation keys (OFF / START key 51a, selection key 51b, menu determination key 51c, return key 51d, etc.), and accessories used for each menu, cooking The operability can be improved by displaying on the liquid crystal display unit 52a the method of supplying water, the method of spraying water, and the amount of water used.

  In addition, this invention is not limited to above-described embodiment, In the range which does not deviate from the meaning of this invention, it can change variously. In the above-described embodiment, the case where the cooking container 40 is placed on the grill 33 on the tray 31 has been described as an example. However, as long as the side plate 41b of the deep dish 41 extends directly below the upper heater 27a. The cooking container may be configured to be directly supported by the tray support portion 38 (slide member 39).

2 body 4 oven (heating cooker)
26 Cooking chamber 26e Opening 26f Frame 27 Heating means 27a Upper heater 27b Lower heater 30 Heated object 31 Dish 32 Door 33 Grill net 40 Cooking container 41 Deep dish 41a Bottom plate 41b Side plate 41d Upper end 41h Water reservoir 42 Lid 43a Handle 45 Control unit 51 Oven operation unit 52 Oven display unit 52b Menu group printing unit 52a Liquid crystal display unit T1 Temperature sensor

Claims (1)

  A cooking chamber having an opening on the front surface of the main body, a door that slides back and forth to close the opening, a saucer that moves back and forth below the cooking chamber according to the movement of the door, and a grill that is placed on the saucer A net, an upper heater provided in an upper portion of the cooking chamber, a lower heater provided between the tray and the grill, and a cooking container placed on the grill and forming a side plate up to the vicinity of the upper heater. And the cooking container is provided with a water reservoir for storing water on the door side.