JP2016013265A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker capable of cooking an ingredient deliciously without contaminating the inside of a cooking chamber.SOLUTION: A heating cooker comprises: a cooking chamber 26 having an opening 26e on the front surface of a main body 2; an upper heater 27a provided in the upper part inside the cooking chamber 26; a lower heater 27b provided in the lower part inside the cooking chamber 26; an operation unit 5 for performing heating setting of the heaters 27; a temperature sensor T1 for detecting a temperature inside the cooking chamber 26; a control unit 45 for controlling the heaters 27 depending on the setting of the operation unit 5 and the temperature detected by the temperature sensor T1; and a deep tray 41 for mounting an object 30 to be heated disposed between the lower heater 27b and the upper heater 27a. The control unit 45 performs control of: energizing the upper heater 27a with maximum heating power to heat both upper surface and lower surface of the object 30 to be heated; next, heating, using the lower heater 27b, the lower surface of the object 30 to be heated; and, finally, heating, using the upper heater 27a and the lower heater 27b, both upper surface and lower surface of the object 30 to be heated.

Description

  The present invention relates to a heating cooker that deliciously finishes ingredients without polluting the cooking chamber.

  2. Description of the Related Art In recent years, many cookers have been provided with automatic cooking that automatically heats an object to be heated by controlling a heating method and a heating time using data prepared in advance.

  In particular, the method of deliciously grilling fish can be cooked deliciously without uneven heating by baking away from high heat.

  Similarly, Patent Document 1 employs a heater shape with less uneven heating to heat the lower and upper surfaces of the object to be heated with maximum power.

JP 2000-296064 A

  However, the heating cooker described in Patent Document 1 performs cooking by placing ingredients on the grill net, so that moisture and fat components of the ingredients hang down on the lower heater that is red hot, and a large amount of smoke is generated. There was a problem that the oil component was mixed with the smoke and the inside of the cabinet was soiled.

  The present invention has been made to solve the above-described problems, and is provided in a cooking chamber having an opening on the front surface of the main body, an upper heater provided in an upper portion of the cooking chamber, and a lower portion in the cooking chamber. Lower heater, an operation unit for setting the heating of the heater, a temperature sensor for detecting the temperature in the cooking chamber, and a control for controlling the heater according to the setting of the operation unit and the temperature detected by the temperature sensor And a deep pan on which the object to be heated is placed between the lower heater and the upper heater, and the control unit energizes the upper heater with a maximum heating power to control the object to be heated. Both the upper and lower surfaces are heated, and then the lower surface of the object to be heated is heated by the lower heater, and both the upper and lower surfaces of the object to be heated are heated by the upper and lower heaters for finishing. is there.

  According to the present invention, food can be cooked deliciously without polluting the cooking chamber.

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) is after selecting the fish roast menu, (b) is during cooking, (c) is at the end of cooking. The schematic sectional drawing when cut | disconnecting by the AA line of FIG. 1 of a present Example. The process chart figure of the heating cooker.

  Embodiments of the present invention will be described below with reference to the accompanying drawings.

  Hereinafter, an embodiment of a heating cooker of 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 induction heating means 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 induction heating means 3 includes a plate 6 made of heat-resistant glass or the like on which a cooking utensil 92 (see FIG. 2) such as a pan is placed, and a heating coil unit 25 (see FIG. 2) for induction heating the cooking utensil 92. ing. 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 (the upper heater 27a and the lower heater 27b are collectively referred to as the heater 27).

  In addition, the door 32 provided in the front surface of the cooking chamber 26 is provided in the saucer support part 38 (refer FIG. 4) which supports the saucer (shallow dish) 31. FIG. 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 is used for determining the presence or absence of the cooking container 40 and controlling the temperature, and is provided at the front 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. Moreover, the oven 4 includes a tray support portion 38 that is supported in such a manner that it can be taken in and out 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.

  The upper heater 27a and the lower heater 27b are heaters with power consumption of about 1200 W and are heated with an average heating power of ON and OFF by changing the energization rate by the control unit 45 (see FIG. 2) provided above the cooking chamber 26. It is controlled to heat the object. 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 an aluminized steel plate, like the receiving tray 31, and has a surface 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 42 as the cooking container 40, the width of cooking (for example, steamed dishes) can be expanded in addition to cooking of grilled food.

  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 by bending, for example, a stainless steel wire rod into a substantially U shape, and both ends of the wire rod are rotatably supported by 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 (refer FIG. 7) of the grill 33 is fitted on the concave line 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). When the water reservoir 41h is heated in a state where water is stored, superheated steam can be generated in a healthy menu to be described later, and the heated object 30 can be degreased and desalted with the superheated steam. It is like that.

  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 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.

  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.

  Moreover, when the cooking container 40 is accommodated in the cooking cabinet 26, it inclines so that it may descend | fall from the rear part to the front part. This is because when the heated object 30 (see FIG. 2) is inserted, the distance from the heater is substantially the same in the front and rear when the rear part is lowered by weight.

  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.

  Next, a cooking device with improved operability will be described with reference to FIGS.

  FIG. 15 shows the display contents of the operation panel. (A) is when the power is turned on, (b) is when the group menu is selected, and (c) when the grill menu is selected. In FIG. 16, (a) is when the baked / steamed menu is selected, (b) is when the healthy menu is selected, and (c) is when the bread fermented / baked menu is selected in the bread / confectionery menu. FIGS. 17A and 17B show the time when the grilled menu is selected, FIG. 17B shows the time when the oven selected temperature of the grilled menu is set, and FIG. 17C shows the time when the oven selected time of the grilled menu is set. In FIG. 18, (a) is after the selection of the grilled fish menu in the grill menu, (b) is during cooking, and (c) is 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 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 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.

  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.

  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 Further, on the liquid crystal display unit 52a, the characters “superheated steam” and “water supply” are displayed, and the set water amount “10” and the unit “ml” are displayed.

  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.

  Next, a series of operations in the “fish roasting” step of the present embodiment will be described.

  19 is a schematic cross-sectional view taken along the line AA in FIG. 1 of the present embodiment.

  First, the user places the object to be heated 30 on the deep dish 41, places the deep dish 41 on which the object to be heated 30 is placed on the grill 33 without the lid 42, and closes the door 32. .

  Next, select “Gyomaru” from the “Grill” group in the menu.

  Then, in the state shown in FIG. 18 (a), pressing the OFF / START key 51a starts heating, and as shown in FIG. 18 (b), the liquid crystal display unit 52a indicates that heating is in progress. A mark 52c is displayed. There are a lot of dishes that are heated by “Fish-maru”.

  Sanma has a round body compared to its volume, so the contact area of the deep plate 41 with the bottom plate 41a is very small. Therefore, in the heating of the lower heater 27b, there is a problem that the temperature of the whole sesame cannot be raised easily and a raw odor remains.

  In this embodiment, even if the deep dish 41 described above is used, the above-described problems are solved, and further, the samurai is heated deliciously without contaminating the cooking chamber 26.

  FIG. 20 is a time chart of the “fish roast” cooking process of the heating cooker. The process is roughly divided into 1, 2, and 3 processes, and here, the process will be described by taking 4 to 5 samsama as an example.

  The first step 1 is a step of raising the temperature of the article 30 to be heated by heating the energization rate of the upper heater 27a to 100% and heating time for about 180 seconds in order to raise the fish temperature quickly. In the case of “fish roasting”, when heated by the lower heater 27b, the deep plate 41 is quickly heated by the lower heater 27b, but the fish has a smaller contact area between the bottom plate 41a of the deep plate 41 and the fish than the volume. Because the temperature of the whole fish doesn't rise easily, the heating time becomes long and the fish's raw odor remains.

  In the main cooking, the energization rate of the 1200 W upper heater 27a is heated for 180 seconds at a maximum heating power of 100%, the upper surface of the object 30 is directly heated by the upper heater 27a, and the deep dish 41 is used. By heating the bottom plate 41a on which the object 30 is not placed, the lower surface of the object to be heated 30 is also heated by the heat conduction of the bottom plate 41a, and the entire temperature of the object to be heated 30 rises quickly.

  Moreover, the lower surface of the to-be-heated object 30 is also heated by the heat conduction of the bottom plate 41a, so that the umami component of the fish is not released.

  In the second process 2, heating is performed by the lower heater 27b. The heating is a step of heating for approximately 520 seconds with the energization rate of the lower heater 27b being approximately 75%.

  The deep dish 41 is heated in step 1 and is subsequently heated by the lower heater 27b.

  Heating from below the bottom plate 41a of the deep plate 41 by the lower heater 27b allows the heat of the bottom plate 41a to be transferred to the entire deep plate 41 by heat conduction, and surface heating with less temperature unevenness by the entire deep plate 41 becomes possible. . Therefore, the object to be heated 30 is heated by the radiant heat from the side surface 41b of the deep dish 41, the bottom plate 41a, and the groove portion 41g of the bottom plate 41a, and the heat conduction from the protruding portion 41c provided on the bottom plate 41a.

  Further, even when the temperature control is activated or when the energization to the lower heater 27b is turned ON / OFF by the energization rate control, the heated object 30 is heated at a temperature with a small temperature rise and temperature drop due to the heat capacity of the bottom plate 41a of the deep dish 41. Heat stably.

  Further, since the air heated by the lower heater 27b is prevented from being exhausted by the deep dish 41, efficient heating is possible.

  In this process, the time until the temperature detected by the temperature sensor T1 reaches a specific temperature is measured, the amount of the object to be heated 30 is predicted, and the final heating time and thermal power are determined. For example, if the elapsed time to reach is short, it is determined that the amount of the object to be heated is small, the heating time is short and the heating power is adjusted to be weak, and if the time to reach is long, the amount of the object to be heated is determined to be large The firepower is adjusted strongly for a long time.

  In the third step 3, the energization rate of the upper heater 27a is approximately 60% and the energization rate of the lower heater 27b is approximately 30%. It is. By doing so, the upper heater 27a burns the upper skin, and the lower heater 27b heats the moisture that falls to the lower surface, thereby preventing the lower surface from becoming odors due to moisture.

  In all the processes, the temperature of the deep dish 41 is controlled so that the fat that comes out of the sesame accumulated in the groove 41g does not ignite or smoke.

  According to the above-described embodiment, the food can be cooked deliciously without polluting the cooking chamber.

2 body 4 oven (heating cooker)
26 Cooking chamber 27a Upper heater 27b Lower heater 30 Object to be heated 31 Dish 32 Door 33 Grilled net 41 Deep dish 45 Control unit 51 Oven operation unit 51a Cut / start key 52 Oven display unit T1 Temperature sensor

Claims (1)

A cooking chamber having an opening on the front surface of the main body;
An upper heater provided in the upper part of the cooking chamber;
A lower heater provided at a lower portion in the cooking chamber;
An operation unit for setting heating of the heater;
A temperature sensor for detecting the temperature in the cooking chamber;
A control unit for controlling the heater according to the setting of the operation unit and the temperature detected by the temperature sensor;
A deep dish on which an object to be heated is placed between the lower heater and the upper heater;
The controller is
The upper heater is energized with maximum heating power to heat both the upper and lower surfaces of the object to be heated, and then the lower surface of the object to be heated is heated by the lower heater, and the upper heater and the lower heater are used for finishing. A heating cooker that heats both an upper surface and a lower surface of the object to be heated.