JP2016110729A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve a problem that when a range function is actuated in a cooking chamber having a structure dimension of a wavelength or less, a specific resonance mode is easily excited, resulting in a disadvantage that uneven heating of foods, overheating, etc. are remarkable.SOLUTION: A waveguide wall surface 16 such a rib 16A is provided in a viewing direction from an electromagnetic wave supplier 26 to the inside of a cooking chamber 10 in a heating cooker 1 in which one side in the cooking chamber 10 is restricted to one wavelength or less of electromagnetic waves, whereby the electromagnetic waves easily go around the inside of the cooking chamber, and cooking food 2 is irradiated with electromagnetic waves scattered from the waveguide wall surface, so that unevenness of a heating distribution can be suppressed and the food can be efficiently heated.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a heating cooker used in a general household kitchen or a commercial kitchen.

  2. Description of the Related Art In recent years, a cooking device having a grill function for scoring food surfaces and a range function such as reheating and thawing has become common. Among these, the grill function heats and bakes the food from the outside by transferring heat to the food by radiation from a heat source such as a heater. In particular, since the efficiency of heat transfer by radiation strongly depends on the distance from the heat source, the food is normally baked effectively by thinning the cooking chamber and arranging the food in the vicinity of the heat source. For example, in a double-sided grill with a heater heat source provided near the top plate and floor plate in the cooking chamber, the distance between the heater heat source near the top plate and the surface of the food material, and the distance between the heater heat source near the floor plate and the back surface of the food material are 30 to 30 respectively. It is about 40 mm, and the height in the vertical direction in the cooking chamber is a thin structure of about 100 mm at most.

  In the range function, moisture contained in the food material is directly heated by electromagnetic waves in a microwave band (eg, 2.45 GHz band, wavelength λr = 122 mm), so that the temperature of the food material can be effectively increased from the inside. In particular, in heating with microwaves, it is known that the structural dimension of each side of the cooking chamber is λr / √2 (= 88 mm) or more and the cooking chamber is operated as a multimode cavity resonator. Actually, with a structural dimension of about one wavelength λr, there are few resonance modes generated in the cooking chamber, and heating unevenness becomes remarkable and is not practical. For example, the dimension of each side is about twice λr / √2, and the heating uniformity Many products are increasing.

  For example, in a microwave oven having a conventional oven function, a high frequency 5.8 GHz for dielectric heating generated from a high frequency generating means is set, and a wavelength is shortened compared to a high frequency of 2.45 GHz, so that it can be used in a cooking chamber. Some have improved heating uniformity. (See Patent Document 1).

  However, the so-called magnetron used in microwave ovens, such as consumer cooking appliances that perform dielectric heating, has a general oscillation frequency in the 2.45 GHz band, and the use of higher frequency magnetrons is economical. Is not practical.

JP-A-4-281117

  A conventional cooking device cooks food by combining a combination of heat sources with different heating methods, such as a grill function and a range function. However, as described above, the grill function and the range function have favorable structural dimensions for each function, and are thinned for effective firing by the grill function, for example, having a structural dimension of a wavelength or less. When the range function is operated in the cooking chamber, a specific resonance mode is likely to be excited, and there is a problem that uneven heating or overheating of the food becomes noticeable.

  An object of the present invention is to solve the conventional problems described above, and an object of the present invention is to provide a heating cooker that efficiently heats food without causing uneven heating or overheating of the food.

  In order to achieve the above object, a heating cooker according to the present invention is a heating cooker that dielectrically heats cooking ingredients stored in a cooking chamber using electromagnetic waves, and one side of the cooking chamber has one wavelength or less of electromagnetic waves, and cooking An electromagnetic wave supply unit that supplies electromagnetic waves into the room, and a structure that looks into the cooking chamber from the electromagnetic wave supply unit is provided with a waveguide wall surface that has a rib shape.

  In this configuration, when cooking food is heated, the electromagnetic wave supplied from the electromagnetic wave supply unit into the cooking chamber is guided along the rib formed on the waveguide wall surface and is scattered within the waveguide wall surface. .

  The heating cooker according to the present invention includes a rib-shaped waveguide wall surface in a direction in which a side of the cooking chamber is limited to one wavelength or less of the electromagnetic wave, and in the direction of looking into the cooking chamber from the electromagnetic wave supply unit. In addition to making it easier for the electromagnetic wave to enter the cooking chamber and irradiating the cooking food 2 with the electromagnetic wave scattered on the waveguide wall surface, the food can be efficiently heated while suppressing unevenness of the heating distribution.

Whole structure schematic of the heating cooker in Embodiment 1 of this invention Sectional drawing of the heating cooker in Embodiment 1 of this invention Operation | movement explanatory drawing of the heating cooker in Embodiment 1 of this invention Operation | movement explanatory drawing of the heating cooker in Embodiment 1 of this invention

  1st invention is the heating cooker which dielectrically heats the cooking foodstuff accommodated in the cooking chamber by electromagnetic waves, Comprising: One side of a cooking chamber is 1 wavelength or less of electromagnetic waves, The electromagnetic wave supply part which supplies electromagnetic waves into a cooking chamber, The structure in which the cooking chamber is viewed from the electromagnetic wave supply unit is provided with a waveguide wall surface having a rib shape.

  According to the present invention, by providing a rib-shaped waveguide wall surface in a direction in which a side of the cooking chamber is limited to one wavelength or less of the electromagnetic wave and the cooking chamber is viewed from the electromagnetic wave supply unit, By irradiating the cooking ingredients with the electromagnetic waves scattered on the wave wall surface, the food can be efficiently heated while suppressing unevenness of the heating distribution.

  In particular, the second invention can be used as a thin heater incorporated in a stove or the like by suppressing the height in the vertical direction in the cooking chamber to one wavelength or less of electromagnetic waves in the cooking device of the first invention. it can.

  In the third invention, in particular, the waveguide wall surface of the first or second invention is configured by a rib formed toward a surface facing the electromagnetic wave supply unit. The electromagnetic waves can be easily circulated into the cooking chamber by guiding them along the depth direction of the waveguide wall surface.

  In the fourth aspect of the invention, in particular, the cooking chamber of any one of the first to third aspects is configured by a substantially rectangular parallelepiped structure, and an electromagnetic wave supply unit is provided on one surface facing in the longitudinal direction. The electromagnetic wave can be easily moved to a position further away from the electromagnetic wave supply unit.

  In the fifth invention, in particular, in the fourth invention, by providing a door that can be freely opened and closed on the surface facing the electromagnetic wave supply unit, the door of the cooking chamber can be made small, and a decrease in the cooking chamber temperature accompanying opening and closing of the door is suppressed. it can.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
1 is a schematic diagram of the overall configuration of a heating cooker according to Embodiment 1 of the present invention, FIG. 2 is a cross-sectional view of the heating cooker along AA ′ in FIG. 1, and FIGS. 3 and 4 are Embodiment 1 of the present invention. It is operation | movement explanatory drawing of the heating cooking appliance in.

  As shown in FIG. 1 and FIG. 2, the heating cooker 1 includes a cooking chamber 10 that can accommodate cooking ingredients 2, an external heating means 20 that heats the cooking ingredients 2 from the outside of the cooking ingredients 2, and cooking ingredients 2. It is comprised from the internal heating means 23 heated from the inside.

  The cooking chamber 10 has an openable / closable door 11 for putting the cooking ingredients 2 in front of the cooking chamber 10, and the left side wall 12, the right side wall 13, the floor surface 14 made of heat-resistant glass, and the upper side of the cooking ingredients 2. This is a substantially rectangular parallelepiped structure having a waveguide wall surface 16 and a rear wall 15 arranged on the surface.

  The waveguide wall 16 is formed with a plurality of ribs 16 </ b> A in the (longitudinal) direction connecting the door 11 and the rear wall 15. The rib 16 </ b> A has a convex shape from the waveguide wall surface 16 toward the upper hand of the cooking chamber 10.

  In the cooking chamber 10, the cooking dish 3 having the function of receiving cooking oil 2 and receiving oil and juice from the cooking food 2 is molded from a metal such as iron or aluminum coated with fluorine, or a ceramic material. It is configured to be accommodated on a heat-resistant glass floor 14.

  Instead of the cooking dish 3, a grill net on which the cooking ingredients 2 are placed and a saucer that receives oil and juice from the cooking ingredients 2 may be used.

  The external heating means 20 for heating the cooking ingredients 2 includes an upper heating body 21 and a lower heating body 22, and the upper heating body 21 provided in the upper hand of the cooking chamber 10 is a glass tube having a high temperature rise characteristic. It comprises a glass tube heater and a reflecting plate (not shown) covered with the like, and the cooked food material 2 is radiantly heated. Similarly, the lower heating body 22 is in the lower hand of the cooking chamber 10 and is composed of a glass tube heater and a reflecting plate (not shown), and radiates the cooking dish 3 through the heat-resistant glass floor 14. The cooked food material 2 is heated and baked from the lower surface side by the heat that is heated and conducted in the cooking pan 3.

  In addition, the upper heating body 21 and the lower heating body 22 may be configured by a glass tube such as a sheathed heater.

  The internal heating means 23 for heating the cooked food 2 includes a magnetron 24 that generates a microwave of 2.45 GHz band (wavelength 122 mm), a waveguide 25 that guides the microwave, and a micro wave that has propagated through the waveguide 25. For example, an electromagnetic wave supply unit 26 that is an aperture antenna is provided to supply waves into the cooking chamber 10.

  In addition, in the cooking chamber 10, the electromagnetic wave supply unit 26 is on the rear wall 15 side of the cooking chamber 10, and is disposed at a position where the cooking food 2 is looked down obliquely in the longitudinal direction, supplying electromagnetic waves into the cooking chamber 10, The cooking ingredients 2 are dielectrically heated by electromagnetic waves from behind the cooking chamber 10.

Here, in the case where the cooked food material 2 is radiantly heated by the upper heating body 21, since the efficient operation cannot be performed when the distance between the upper heating body 21 and the cooked food material 2 is increased, the distance to the cooked food material 2 (baked surface) is increased. The upper heating body 21 is arranged so as to be about 40 mm. Similarly, it arrange | positions within the distance of about 20 mm between the lower heating body 22 and the cooking pan 3. Therefore, the cooking chamber 10 is a thin structure having a vertical height of about 100 mm in consideration of the thickness of the cooking dish 3 and the cooking food 2 in the cooking chamber 10. The length of one side in a certain cooking chamber 10 is one wavelength or less of the microwave which is an electromagnetic wave used for dielectric heating by the internal heating means 23.

  Thus, in the heating cooker of this Embodiment, it can be used as a thin heater incorporated in a stove etc. by suppressing the height of the top-and-bottom direction in the cooking chamber 10 to 1 wavelength or less of electromagnetic waves.

3 and 4 are diagrams for explaining the operation of the cooking device according to Embodiment 1 of the present invention.
Hereinafter, a heating distribution during dielectric heating in a cooking chamber having a structural dimension of one wavelength or less will be described with reference to FIGS.

  In FIG. 3, FIG. 3 shows the case where the top surface 17 having no special three-dimensional structure such as the rib 16A is arranged in the upper hand of the cooking chamber 10, and FIG. This is the case.

  First, when the top surface 17 is arranged on the upper hand of the cooked food 2, the electromagnetic wave depends on the positional relationship between the electromagnetic wave supply unit 26 and the cooked food 2, the type and amount of the cooked food 2, as shown in FIG. May be guided in any direction in the cooking chamber 10, and as a result, a locally heated portion (a region indicated by hatching in the drawing) and a non-heated portion may occur. On the other hand, as shown in FIG. 4, when the waveguide wall surface 16 is provided on the upper hand of the cooked food 2, the electromagnetic wave supplied from the electromagnetic wave supply unit 26 into the cooking chamber 10 is caused by the rib structure formed in the longitudinal direction. , It is easy to go around to the door 11 side facing the electromagnetic wave supply unit 26.

  Here, the waveguide wall surface 16 is configured by a rib 16A formed toward the door 11 which is a surface facing the electromagnetic wave supply unit 26, whereby the electromagnetic wave is guided along the structure of the rib 16A. By guiding in the depth direction, it is possible to make it easier for the electromagnetic waves to enter the cooking chamber 10.

  Further, since the waveguide wall surface 16- has a plurality of ribs, the electromagnetic wave is widely scattered also in the short side direction of the cooking chamber 10, and by irradiating every corner of the cooking chamber 10, the heating distribution is reduced. The cooking ingredients 2 can be efficiently heated while suppressing unevenness.

  Further, the cooking chamber 10 is constituted by a substantially rectangular parallelepiped structure, and the electromagnetic wave supply unit 26 is provided on the rear wall 15 which is one surface facing in the longitudinal direction, and the position is further away from the electromagnetic wave supply unit 26. It is possible to make it easier for electromagnetic waves to go around to the door 11 side.

  Moreover, by providing the door 11 that can be freely opened and closed on the surface facing the electromagnetic wave supply unit 26, the door 11 of the cooking chamber 10 can be made small, and a decrease in the temperature of the cooking chamber 10 due to the opening and closing of the door 11 can be suppressed.

  As described above, in the present embodiment, a rib is formed in the cooking cooker 1 in which one side of the cooking chamber 10 is limited to one wavelength or less of the electromagnetic wave in a direction in which the inside of the cooking chamber 10 is viewed from the electromagnetic wave supply unit 26. By providing the 16A-shaped waveguide wall surface 16 and irradiating the cooking food 2 with the electromagnetic wave scattered by the waveguide wall surface 16, it is possible to efficiently heat the food while suppressing unevenness of the heating distribution.

  In addition, since the structure of the cross section of the rib 16A of the waveguide wall surface 16 viewed from the electromagnetic wave supply unit 26 is, for example, an arc shape in which the convex portion is rounded, the electromagnetic wave scattering effect can be enhanced. Heat cooking with excellent heating uniformity can be realized.

  As described above, the heating cooker according to the present invention has a rib-shaped waveguide in a direction in which one side of the cooking chamber is limited to one wavelength or less of an electromagnetic wave and the cooking chamber is viewed from the electromagnetic wave supply unit. By providing the wall surface, it is easy to circulate electromagnetic waves into the cooking chamber, and by irradiating the cooking ingredients with electromagnetic waves scattered on the waveguide wall surface, it is possible to efficiently heat the food while suppressing unevenness of the heating distribution, It can be used for various cooking devices.

DESCRIPTION OF SYMBOLS 1 Cooking device 2 Cooking food 10 Cooking chamber 11 Door 16 Waveguide wall surface 16A Rib 20 External heating means 23 Internal heating means 24 Magnetron 25 Waveguide 26 Electromagnetic wave supply part

Claims (5)

A heating cooker that dielectrically heats cooking ingredients stored in a cooking chamber using electromagnetic waves,
One side of the cooking chamber is one wavelength or less of the electromagnetic wave,
An electromagnetic wave supply unit for supplying the electromagnetic wave into the cooking chamber;
The heating cooker provided with the waveguide wall surface in which the structure which anticipated the said cooking chamber from the said electromagnetic wave supply part is rib shape. The cooking device according to claim 1, wherein a height in a vertical direction in the cooking chamber is one wavelength or less of the electromagnetic wave. The cooking device according to claim 1 or 2, wherein the waveguide wall surface is a rib formed toward a surface facing the electromagnetic wave supply unit. The said cooking chamber is a substantially rectangular parallelepiped structure, Comprising: The heating cooker of any one of Claims 1-3 which provided the said electromagnetic wave supply part in one surface which opposes a longitudinal direction. The cooking device according to claim 4, wherein a door that can be opened and closed is provided on a surface facing the electromagnetic wave supply unit.

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