JP2016205671A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker capable of cooking an object to be heated deliciously in a short time without making a cooking chamber dirty.SOLUTION: A heating cooker includes: a cooking chamber 26 having an opening 84 in front of a body; upper and lower heaters 27a, 27b provided in the cooking chamber 26; a cooking container 41 which is arranged between the upper and lower heaters and on which an object to be heated is placed; an operation part for setting heating of the object to be heated; a temperature sensor 70 for detecting a temperature of the cooking container; and a control part for controlling the upper and lower heaters according to the setting of the operation part and the detection temperature of the temperature sensor. The operation part has an input key which can select heating for alternately conducting electricity to the upper heater 27a and the lower heater 27b when heating the object to be heated, and heating for conducting electricity to the upper heater and the lower heater simultaneously when heating the object to be heated. The control part controls electric conduction to the upper and lower heaters according to the setting of the input key, and heats both an upper surface and a lower surface of the object to be heated simultaneously.SELECTED DRAWING: Figure 3

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, it is known that a method of grilling fish deliciously is performed by removing it from strong heat and eliminating uneven heating.

  In Patent Document 1, an object to be heated is placed on a grille, a cooking method is selected from a menu, the lower heater is energized to the maximum power from the start of cooking, and the object to be heated is heated from the lower surface to raise the temperature of the object to be heated. Thereafter, the upper heater and the lower heater are alternately energized and heated.

Japanese Patent Laying-Open No. 2015-7487

  However, the heating cooker described in Patent Document 1 supplies power to the upper heater and the lower heater alternately to heat the object to be heated, and has a problem of finishing heating in a short time.

  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. A lower heater, a cooking container on which an object to be heated is placed between the lower heater and the upper heater, an operation unit for setting heating of the object to be heated, and a temperature of the cooking container are detected. And a control unit that controls the upper and lower heaters according to the setting of the operation unit and the temperature detected by the temperature sensor, and the operation unit includes the upper heater when heating the object to be heated. An input key is provided that can select between heating to alternately energize the lower heater and heating to energize the upper heater and the lower heater when heating the object to be heated. Depending on the setting, the upper and lower heaters Controls of energization, the is to heat both the upper and lower surfaces of the object to be heated simultaneously.

  ADVANTAGE OF THE INVENTION According to this invention, a to-be-heated material can be cooked deliciously in a short time, without polluting the inside of a cooking chamber.

It is a perspective view showing the state where the cooking-by-heating machine concerning the embodiment of the present invention was built in the system kitchen. It is a perspective view of a heating cooker when a door is pulled out. It is a disassembled perspective view which shows a heating cooker. (A) is a holder, (b) is a grill pan (flat plate) to which the holder is mounted, and (c) is a perspective view illustrating the grill pan (wave plate) to which the holder is mounted. Further, (d) is a perspective view for explaining a state in which a lid is attached to (b), and (e) is an attachment to (c). 4A is a plan view of FIG. 4B, FIG. 4B is a cross-sectional view taken along line X1-X1 of FIG. 4A, FIG. 4C is a plan view of FIG. 4C, and FIG. It is X2-X2 arrow sectional drawing. (A) is a bottom perspective view of FIG. 4 (b), and (b) is a bottom perspective view of FIG. 4 (c). (A) is a top view of a cover, (b) is X3-X3 arrow sectional drawing of (a), (c) is X4-X4 arrow sectional drawing of (a). It is a figure of the state which opened the door of the heating cooker, Comprising: (a) is a perspective view explaining a mode that a holder engages with a door joint, (b) is X5-X5 arrow sectional drawing of (a). . It is sectional drawing which shows the temperature sensor which detects the temperature of a grill pan. (A) is a figure explaining before a holder gets over a temperature sensor, (b) is in the middle of the holder getting over a temperature sensor, (c) is a figure explaining a state after a holder got over a temperature sensor, respectively. (A) which shows the state which accommodated the grill pan (state with a lid | cover) in a cooking chamber, (b) is a X6-X6 arrow sectional drawing of (a) which shows the state. It is a figure explaining the plate type discrimination | determination sensor of a grill pan, (a) is a top perspective view, (b) is a front view, (c) is X7-X7 arrow sectional drawing of (b). It is a figure explaining the mechanism of detection of a door sensor, (a) is a figure explaining a section direction, (b) is a X8-X8 arrow sectional view of (a), (c) is J section of (b). FIG. It is a figure explaining the mechanism of a door sensor's detection, Comprising: (a) is X9-X9 arrow sectional drawing of Fig.13 (a), (b) is the elements on larger scale of the K section of (a). It is a figure explaining the mechanism which discriminate | determines the plate type and insertion direction of a grill pan from the combination of the detection signal of a plate type discrimination sensor and a door sensor. It is explanatory drawing which shows the operation part of the heating cooker which concerns on embodiment of this invention. It is explanatory drawing of the specific selection key which can be input by the specific menu of the operation part of the heating cooker. It is explanatory drawing which displays the cooking container (wave dish) used with the menu of the operation part of the same heating cooker. It is explanatory drawing which displays the cooking container (flat plate) used with the menu of the operation part of the heating cooker. (A) of the operation part of the cooking-by-heating machine is explanatory drawing at the time of power activation, (b) at the time of menu group selection, (c) at the time of a pottery menu selection. (A) of the operation part of the cooking-by-heating machine is explanatory drawing after selecting a fish roast menu and (b) during cooking. It is a process chart figure of the initial state which does not input a specific selection key in the fish roast menu of the operation part of the heating cooker. It is a process chart figure in the state where the specific selection key was input in the fish roast menu of the operation part of the heating cooker.

  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. In addition, hereinafter, for convenience of explanation, members that are common to the drawings may be denoted by the same reference numerals, and redundant description may be omitted. The front / rear / up / down / left / right direction axes are as shown in the drawings.

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

  As shown in FIG. 1, the grill unit 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 top plate 1 a on the upper surface of the system kitchen 1. It is installed by dropping from a hole (not shown). The grill unit 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 such as turning on / off the power of the grill unit 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 utensil (not shown) such as a pan is placed, and a heating coil unit 25 that electromagnetically heats the cooking utensil. In addition, the codes | symbols 3a-3c shown in FIG. 1 are the heating ranges, and have shown the mounting part in which a cooking utensil is mounted. Cooking can be performed by placing a cooking utensil 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 grill unit 4 has a function of baking an object to be heated 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 grill unit 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 grill unit 4 may also be called a roaster or an oven.

  The grill unit 4 includes a door 32 that can be pulled out in the front-rear 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 perspective view of the grill unit when the door is pulled out.

  As shown in FIG. 2, the grill unit 4 includes a heating base 12, a door 32, a slide bar 39 (slide member), a rail case 49 (guide member), a grill pan 41 (cooking container), a holder 33 that supports the grill pan 41, and the like. It is configured with.

  The door 32 is configured to be able to be pulled out in the front-rear direction (depth direction), and is configured by combining the door base 17, the handle 11, and the glass plate 18.

  One end of the slide bar 39 in the pull-out direction of the holder 33 is engaged with a door joint 80 (see FIG. 3 to be described later), and is detachably mounted in the vertical direction so that the grill pan 41 is mounted. In other words, the holder 33 is a holding member that can hold the grill pan 41. The other end side of the holder 33 is placed on the upper surface of a rectangular bent portion of a lower end portion 26b1 (see also FIG. 3 described later) of the side plate 26b of the cooking chamber 26. And the to-be-heated material, such as fish and meat, is put in the grill pan 41, and cooking is performed.

  In addition, the code | symbols 36k and 36k2 in FIG. 2 are exhaust ducts, and comprise the exhaust means 36 in a cooking chamber.

  FIG. 3 is an exploded perspective view showing the cooking device. As shown in FIG. 3, the heating base 12 includes a base 13, an upper plate 26a, a front grill 82 (frame), an exhaust duct 36k2, a lower heater 27b, an upper heater 27a (upper and lower heaters 27), and the like. Yes.

  In this embodiment, the base 13, the upper plate 26 a and the front grill 82 constitute a housing. The slide bar 39 and the rail case 49 are installed on the left and right.

  The base 13 includes a bottom plate 26d positioned on the bottom side, side plates 26b and 26b positioned on the left and right sides, and a rear plate 26c (back plate) positioned on the rear side by pressing a sheet metal.

  The upper plate 26a is formed of a rectangular sheet metal that closes the upper portion of the base 13, and is screwed to the upper edge portions of the side plates 26b and 26b and the rear plate 26c. A rectangular duct connection port 26a1 is formed at the rear portion of the upper plate 26a, and one end of the exhaust duct 36k2 is connected to the duct connection port 26a1. The other end of the exhaust duct 36k2 communicates with the exhaust fan 36a of the exhaust means 36. The air sucked by the exhaust fan 36a is exhausted to an exhaust port (not shown) through the exhaust duct 36k.

  Here, the exhaust means 36 is disposed, for example, behind the base 13 and includes units such as an exhaust fan 36a for forcibly discharging smoke and odor to the outside of the main body 2, and an exhaust motor for driving the exhaust fan 36a. .

  The grill unit 4 is provided with a box-shaped cooking chamber 26 by an upper plate 26a, side plates 26b and 26b, a rear plate 26c, and a bottom plate 26d. That is, the cooking chamber 26 is configured by assembling a plurality of members, each of which is formed of a metal plate into a predetermined shape by pressing, for example, by welding or screw screws.

  Further, a catalyst 34 and a catalyst heater 37 are installed immediately below the duct connection port 26a1, and a heater cover 37a is attached. Here, the catalyst 34 purifies the smoke and odor generated in the cooking chamber 26. The catalyst heater 37 is installed for heating the catalyst 34.

  The catalyst heater 37 and the exhaust motor 36b are electrically connected to a control unit (not shown).

  The front grill 82 is fixed to the front opening of the base 13 and is configured by bending a sheet metal. Further, the front grill 82 has a substantially rectangular opening 84, and the slide bar 39, the holder 33 and the grill pan 41 are configured to be taken in and out through the opening 84. In addition, when the door 32 is fully closed, the back surface of the door 32 comes into contact with a substantially rectangular frame-shaped peripheral portion 83 formed around the opening 84.

  The lower heater 27b is disposed along the vicinity of the bottom plate 26d, and the connection terminals 27d and 27d are drawn out of the base 13 through the rear plate 26c.

  The lower heater 27b is disposed in the lower part of the cooking chamber 26 while extending mainly in the front-rear direction and turning back. Further, the lower heater 27b is fixed to the rear plate 26c of the cooking chamber 26 via a fixing bracket 16c.

  The upper heater 27a is disposed along the vicinity of the upper plate 26a, and the connection terminals 27c and 27c are drawn out of the base 13 through the rear plate 26c.

  The upper heater 27a is arranged in the upper part in the cooking chamber 26 while extending mainly in the front-rear direction and turning up. Further, the upper heater 27a is fixed to the upper plate 26a of the cooking chamber 26 via the fixing brackets 16a and 16a, and is fixed to the rear plate 26c via the fixing bracket 16b.

  The lower heater 27b and the upper heater 27a are constituted by a sheathed heater or the like. The lower heater 27b and the upper heater 27a sandwich the grill pan 41 from above and below to heat an object to be heated (not shown).

  The upper heater 27 a and the lower heater 27 b are controlled by a control unit (not shown) provided above the cooking chamber 26. Here, it is known that moisture and oil are scattered from the food material when the food material exceeds a certain temperature. Therefore, the control unit may weaken the heating by the lower heater 27b and cook so that the temperature of the food does not exceed a predetermined temperature, thereby suppressing the scattering of moisture and oil. The control unit is disposed in a place where it is not affected by heat from the grill unit 4. Further, the control unit is electrically connected to the operation unit 5 (see FIG. 1) and the upper surface operation unit 9 (see FIG. 1).

  The slide bar 39 is fixed to a metal door joint 80. The door joint 80 is configured such that the door 32 is detachable.

  The rail case 49, for example, supports the slide bar 39 in a slidable manner, and is made of a stainless steel alloy (see also FIG. 2). Moreover, the rail case 49 is fixed to the hollow bent in the rectangular shape formed in the lower end part 26b1 of the side plate 26b using the screw.

  The left and right rail cases 49 are fixed to a fixing bracket 48. The fixing bracket 48 is fixed to the base 13. By opening and closing the door 32, the slide bar 39 slidably supported by the rail case 49 slides. The door 32 can be opened and closed.

  The holder 33 is a support member that supports the grill pan 41 (in FIG. 3, a grill pan (flat plate) 40a is shown as an example of the grill pan 41), and is configured by, for example, chrome plating on the surface of an iron wire rod. Has been. Although details of the shape of the holder 33 will be described later, the holder 33 includes a linear portion 51f that engages with a slit-like groove 81 provided in the door joint 80 described above.

  The grill pan (flat plate) 40a is made of, for example, a material such as aluminum or ceramic, and the surface thereof is coated with a fluorine coating agent or the like. Details of the shape of the grill pan (flat plate) 40a will be described later.

  In the base 13, a temperature sensor 70 that detects the temperature of the grill pan 41 is provided on the far side in the front-rear direction. The temperature sensor 70 includes a sensor cover 71, a sensor part (element part) 72, and a sensor holding member 74.

  For example, the sensor cover 71 includes a detection rod 86 that constitutes detection means for determining, for example, the type of grill pan (grill pan (flat plate) 40a or grill pan (wave plate) 40b). A biasing member 87 is inserted through the detection rod 86. Details of the dish type discrimination sensor Ss1 will be described later.

  Further, for example, a protrusion 85 is provided on the upper end of the center of the rear plate 26c so that the door 32 is not closed when the grill pan 41 is inserted in the opposite direction.

  4A is a perspective view for explaining the holder, FIG. 4B is a grill pan (flat plate) with the holder mounted thereon, and FIG. 4C is a perspective view for explaining the grill pan (wave plate) with the holder mounted thereon. Further, (d) is a perspective view for explaining a state in which a lid is attached to (b), and (e) is an attachment to (c).

  As a supplementary explanation of the perspective view of FIG. 4A, the holder 33 of the present embodiment has, for example, a symmetrical shape.

  As shown in FIG. 4A, the holder 33 has linear portions 51a and 51g. The linear portions 51a and 51g have a bent portion that extends linearly along the slide bar 39 (see FIG. 2) from the front end to the rear end and is bent outward in the left-right direction near the rear end. The holder 33 includes a linear part 51c. The linear portion 51c is connected to the vicinity of the rear end portions of the linear portions 51a and 51g while being bent upward in a convex U-shape.

  Moreover, the linear part 51f which connects linear part 51a, 51g is connected to the front end of linear part 51a, 51g. The linear portion 51f has a shape that is gradually bent forward from the connecting portion at the front end of the linear portions 51a and 51g and then further bent obliquely downward. Although the details of the linear portion 51f will be described later, the linear portion 51f is fitted into and engaged with a groove portion 81 (see FIG. 8A) formed in the door joint 80. Thereby, the holder 33 is interlocked with the opening / closing operation | movement of the door 32 (refer FIG. 2), and position shift is prevented.

  The linear parts 51b1 and 51e are members that are formed at positions higher than the linear part 51c and the linear part 51f and restrict the movement of the grill pan 41 in the front-rear direction. The linear portions 51b1 and 51e serve as holding members for the grill pan 41, details of which will be described later. A flange 41e of the grill pan 41 is interposed in the linear portions 51b1 and 51e.

  Further, the linear portion 51b1 has a flat portion at the center and descends gently and descends toward the left and right end directions, and then the linear portion 51a via the U-shaped bent portions 51a1 and 51g1. , 51g is connected to the rear end.

  Further, the linear portion 51e has a flat portion at the center and has a shape connected to the front ends of the linear portions 51a and 51g after being gently inclined and descending toward the left and right ends.

  Furthermore, the restriction rods 51i and 51h are connected to the linear portions 51b1 and 51e above the linear portions 51a and 51g, respectively. The restriction rods 51 i and 51 h have shapes that are bent so as to substantially follow the outer shape of the grill pan 41 at the four corners of the grill pan 41, and restrict the positional deviation of the grill pan 41 in the left-right direction.

  Each of the regulating rods 51i and 51h has a front end connected to a gentle inclined descending portion continuing from the linear portion 51e and a rear end connected to a gentle inclined descending portion continuing from the linear portion 51b1. Furthermore, the regulation rods 51i and 51h both have a shape in which a substantially central portion of the side plate portion is recessed and bent in a side view of the grill pan 41. Accordingly, when the grill pan 41 is moved after the regulation bars 51i and 51h are heated during cooking, it is difficult for the user's hand to touch the regulation bars 51i and 51h. This can prevent burns.

  FIG. 4B is a perspective view showing a grill pan (flat plate) 40 a in the grill pan 41. The grill pan (flat plate) 40 a can be attached to and detached from the holder 33. Moreover, the grill pan (flat plate) 40a has a capacity capable of storing, for example, one commercially available pizza.

  As shown in FIG. 4B, the grill pan (flat plate) 40a 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. ing.

  The center portion of the bottom plate 41a is subjected to, for example, a countersink process having a substantially circular shape. This is to prevent the material of the bottom plate 41a from being reversed by residual stress even when the grill pan (flat plate) 40a is heated. That is, the bottom plate 41a does not generate a reverse sound (details will be described later in FIG. 5B).

  The grill pan (flat plate) 40a is formed of a material such as aluminum and has a surface coated with a coating agent such as ceramic paint.

  The bottom plate 41a of the grill pan (flat plate) 40a has a stepped step structure including a bottom surface 60s1 and a bottom surface 60s2 (details will be described later).

  Further, a flange 41e that is bent outward is formed on the upper end 41d of the side plate 41b (see also FIG. 5B described later). The linear portions 51e and 51b1 of the holder 33 are interposed in the flange 41e portion, and the grill pan (flat plate) 40a is supported. Further, by providing the flange 41e as described above, even when the holder 33 is not attached to the grill pan (flat plate) 40a (when the holder 33 is completely removed from the grill unit 4), the grill pan (flat plate) 40a can be easily handled. It is easy to carry.

  FIG. 4C is a perspective view showing a grill pan (wave plate) 40 b in the grill pan 41. The grill pan (wave plate) 40 b is detachable from the holder 33. In addition, the grill pan (wave plate) 40b 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. 4C, the grill pan (wave plate) 40b 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. Has been.

  The grill pan (wave plate) 40b is made of a material such as a steel plate and has a surface coated with a fluorine coating agent or the like.

  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 that is bent outward is formed on the upper end 41d of the side plate 41b (see also FIG. 5 (d) below). And the linear part 51e, 51b1 of the holder 33 is interposed in the part of this flange 41e, and the grill pan (wave plate) 40b is supported. Further, by providing the flange 41e in this manner, even when the holder 33 is not attached (when the holder 33 is completely removed from the grill unit 4 or the like), the grill pan (wave plate) 40b can be easily handled, and the grill pan (wave The dish) 40b can be easily carried.

  In the following description, the grill pan (flat plate) 40a and the grill pan (wave plate) 40b may be referred to as the grill pan 41 unless otherwise specified.

  Next, FIG.4 (d) is a perspective view explaining a mode that the cover body was mounted | worn with the grill pan (flat plate) 40a shown to (b). Moreover, FIG.4 (e) is a perspective view explaining a mode that the cover body was mounted | worn with the grill pan (wave plate) 40b shown to (c).

  As shown in FIGS. 4D and 4E, grill pan (flat plate) 40a and grill pan (wave plate) 40b are fitted with a common lid 42 and cooked by grill unit 4 (see FIG. 1). It can be performed. Details of the lid 42 will be described later.

  5A is a plan view of FIG. 4B, FIG. 5B is a cross-sectional view taken along line X1-X1 of FIG. 4A, FIG. 5C is a plan view of FIG. 4C, and FIG. It is X2-X2 arrow sectional drawing of).

  First, it demonstrates, referring the top view which shows the grill pan (flat plate) 40a of Fig.5 (a), X1-X1 arrow sectional drawing of (a) of (b).

  As shown in FIGS. 5 (a) and 5 (b), the grill pan (flat plate) 40a has a flange 41e bent outward at the upper end 41d of the side plate 41b. In addition, although this flange 41e is formed over the perimeter of a grill pan (flat plate) 40a in Fig.5 (a), it is not specifically limited to this. In other words, the flange 41e only needs to be formed at least at the portion carried by the holder 33, that is, at the upper end 41d portion of the side plate 41b before and after the grill pan (flat plate) 40a. Linear portions 51e and 51b1 of the holder 33 are interposed in the flange 41e portion so that the grill pan (flat plate) 40a can be supported on the holder 33.

  The grill pan (flat plate) 40a has a substantially stepped step structure in which the bottom plate 41a includes a bottom surface 60s1 and a bottom surface 60s2 further lowered by one step. The bottom surface 60s1 (bottom plate 41a) near the rear end is in contact with the linear portion 51c of the holder 33. That is, the grill pan (flat plate) 40a is supported at three points of the linear portion 51e, the linear portion 51b1, and the linear portion 51c of the holder 33 (three-point support) in a side view in the left-right direction.

  Further, for example, a counter press process 41a1 having a substantially circular shape is applied to the bottom surface 60s2 of the grill pan (flat plate) 40a, that is, the center portion of the stepped bottom plate 41a.

  As shown in FIG. 5 (b), the bottom surface 60s2 to which the seat pressing process 41a1 is applied is processed so as to apply a slight bending tension to the inside of the grill pan (flat plate) 40a, for example. There is no particular limitation. By doing so, for example, when the bottom plate 41a of the grill pan (flat plate) 40a is heated, the expansion direction is changed to a predetermined direction (in this case, the inner side of the grill pan (flat plate) 40a) even if the bottom plate 41a is thermally expanded. It is induced and it can prevent that a residual stress arises. That is, the grill pan 40a is not reversed by residual stress even when the bottom plate 41a is heated, so that a reverse sound is not generated.

  Note that the height from the flange 41e of the bottom surface 60s2 of the grill pan (flat plate) 40a is H1 when the height from the flange 41e to the linear portion 51c is H1, and the height from the linear portion 51c to the bottom surface 60s2 is H2. And H2, the height (H1 + H2) is a substantially uniform plane.

  FIG.5 (c) is a top view which shows the grill pan (wave plate) 40b, (d) is X2-X2 arrow sectional drawing of (c).

  As shown in FIG.5 (c), as for the grill pan (wave plate) 40b, 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 and smoke can be removed in a healthy menu to be described later.

  Here, the surface (upper surface) of the groove 41g has, for example, an inclined surface that descends in the left-right direction from the center portion, with the center portion in the left-right direction being at the highest position. 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 flow into the junction part 41i through the inclined surface of the groove part 41g, and can reduce a contact with a to-be-heated object.

  Further, as shown in FIG. 5D, a flange 41e bent outward is formed at the upper end 41d of the side plate 41b of the grill pan (wave plate) 40b. In addition, although this flange 41e is formed over the perimeter of a grill pan (wave plate) 40b in FIG.5 (c), it is not specifically limited to this. That is, the flange 41e may be formed at least on the portion carried by the holder 33, that is, the upper end 41d portion of the side plate 41b before and after the grill pan (wave plate) 40b. Linear portions 51e and 51b1 of the holder 33 are interposed in the flange 41e so that the grill pan (wave plate) 40b can be supported on the holder 33.

  The grill pan (wave plate) 40 b is configured such that the bottom plate 41 a near the rear end is in contact with the linear portion 51 c of the holder 33. That is, the grill pan (wave plate) 40b is supported at the three points of the linear portion 51e, the linear portion 51b1, and the linear portion 51c of the holder 33 (three-point support) in a lateral side view.

  The height H1 from the height of the flange 41e at the rear end portion of the grill pan (wave plate) 40b to the linear portion 51c of the holder 33 is determined from the height of the flange 41e at the front end portion of the grill pan (wave plate) 40b. It is slightly shorter than the height H3 up to the bottom plate 41a (H1 <H3). That is, the bottom plate 41a is provided to be inclined so as to be slightly lowered from the rear end toward the front end (details described later).

  Furthermore, when compared with the height (H1 + H2) from the flange 41e of the bottom surface 60s2 of the grill pan (flat plate) 40a of FIG. 5B, the magnitude relationship of H1 <H3 <H1 + H2 is satisfied. More specifically, for example, when the height H1 is about 50 mm, it is manufactured so as to satisfy 50 mm <height H3 <60 mm (H2≈10 mm). However, the height H3 of the grill pan 40b is set so as not to contact the detection rod 86 (see FIG. 3) of the dish type discrimination sensor Ss1 even when the grill pan (wave plate) 40b is mounted on the grill unit 4 in the reverse direction. Shall.

  The length H1 from the height of the flange 41e at the rear end portion of the grill pan (wave plate) 40b to the linear portion 51c of the holder 33 is determined from the height of the flange 41e at the rear end portion of the grill pan (flat plate) 40a. The holder 33 is formed to have the same length H1 as the linear portion 51c. By doing in this way, it becomes possible to measure the grill pan 41 having different shapes with the same holder 33 and using the same temperature sensor 70 (detailed later).

  In other words, the grill pan (wave plate) 40b and the grill pan (flat plate) 40a have different depths from the flange 41e of the upper end 41d (upper surface) of the side plate 41b to the mounting surface on which the heated object of the bottom plate 41a is placed. . The holder 33 (holding member) holds the flange 41e of the grill pan (wave plate) 40b and the grill pan (flat plate) 40a.

  6A is a bottom perspective view of FIG. 4B, and FIG. 6B is a bottom perspective view of FIG. 4C.

  As shown in FIGS. 6A and 6B, when the holder 33 is mounted on the grill pan (flat plate) 40a and the grill pan (wave plate) 40b, the linear portion 51g and the linear portion 51a of the holder 33 are seen. Is formed so as to enter the inside of the bottom plate 41a of the grill pan (flat plate) 40a and the grill pan (wave plate) 40b. By adopting such a shape, even if the flange 41e (see FIGS. 5B and 5D) of the grill pan (flat plate) 40a and grill pan (wave plate) 40b falls off the holder 33, the holder 33 It is received by the linear part 51g and the linear part 51a. That is, it is possible to prevent the grill pan (flat plate) 40a and the grill pan (wave plate) 40b from completely falling from the holder 33 onto the floor or the like.

Further, the control bars 51h and 51i of the holder 33 are arranged in the center of the side surfaces of the grill pan (flat plate) 40a and the grill pan (wave plate) 40b so that the hands are not touched when the grill pan (flat plate) 40a and the grill pan (wave plate) 40b are taken out. The portion is formed by bending downward over a predetermined length. By exhibiting such a shape, burns can be prevented. (Only the right side is shown in FIG. 6A)
(A) of FIG. 7 is a top view of a cover body, (b) is X3-X3 arrow sectional drawing of (a), (c) is X4-X4 arrow sectional drawing of (a).

  The lid body 42 is formed by enameling a thin plate formed in a substantially square shape in plan view with, for example, an iron plate, but is not particularly limited thereto.

  As shown in FIG. 7A, the lid 42 has a recess 42a that fits into the upper opening of the grill pan (flat plate) 40a.

  A flange portion 42b is formed on the outer periphery of the concave portion 42a. The flange portion 42b contacts the upper end 41d (flange 41e) of the grill pan (flat plate) 40a. A convex surface portion 42c having a substantially square shape in plan view is formed at the center of the concave portion 42a.

  Further, a step portion 42d is formed on the side surface (circumferential surface) 42c1 of the convex surface portion 42c (see FIG. 7A). Further, on the upper surface of the convex surface portion 42c, a plurality of holes 42e for removing steam are formed.

  The handle 43 is formed to be bent so as to exhibit, for example, a substantially U-shape in a side view of FIG. The handle 43 includes base portions 43a and 43a that are erected in a direction orthogonal to the front-rear direction (depth direction) of the lid body 42, and a grip portion 43b that extends in the front-rear direction (depth direction). .

  As shown in FIGS. 7B and 7C, the grip 43b of the handle 43 is in a state of being floated (separated) from the bottom surface 42a1 of the recess 42a. 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 FIGS. 7B to 7C).

  As described above, by providing the lid 42 as the grill pan 41, the cooking width (for example, steamed dishes such as steamed rice bowls, and goyoza) can be expanded.

  8A and 8B are views of the grill unit 4 with the door 32 opened, in which FIG. 8A is a perspective view illustrating how the holder engages with the door joint, and FIG. 8B is a view taken along the X5-X5 arrow in FIG. It is sectional drawing.

  In addition, description of the door 32 is abbreviate | omitted in Fig.8 (a). Further, a grill pan (flat plate) 40a is illustrated as an example of the grill pan 41. However, the grill pan 41 may be a grill pan (wave plate) 40b.

  As shown in FIG. 8A, the holder 33 has a linear portion 51f fitted into a slit-like groove portion 81 formed in the door joint 80 so that the holder 33 is engaged therewith (also FIG. 8B). See).

  FIG. 8B is a longitudinal sectional view showing a state in which the door 32 of the grill unit 4 is opened, and is a sectional view taken along arrow X5-X5 in FIG. Note that the grill unit 4 of the present embodiment is provided with a regulating mechanism (not shown) that prevents the door 32 from being opened any more when the drawer amount when the door 32 is opened reaches a predetermined stroke amount.

  As shown in FIG. 8B, when the door 32 is fully opened, the entire grill pan 41 can be pulled out to the front of the heating base 12. This makes it easy to lift the grill pan 41 directly above (see the white arrow in FIG. 8B), and it is not always necessary to tilt the grill pan 41 when it is taken out. As a result, it is possible to prevent moisture and oil from the heated object accumulated at the bottom of the grill pan 41 from adhering to the heated object, and to prevent spillage from the grill pan 41.

  Further, even when the door 32 is fully opened, the linear portions 51a and 51g are provided with bent portions 51a1 and 51g1 which are U-shaped in a side view so that a part of the holder 33 remains inside the cooking chamber 26. (See also FIG. 4 (a)). Accordingly, when the linear portions 51a and 51g slide in the side plate 26b immediately above the rail cases 49 and 49 (see also FIGS. 3 and 2) as the door 32 is opened and closed, the linear portions 51a and 51g It is possible to prevent the slide bar 39 from being pulled out beyond the step Δ and falling off. That is, a smooth opening / closing operation of the door 32 can be ensured.

  Furthermore, tube-shaped silicone rubber 51j may be applied to the bent portions 51a1 and 51g1 in portions that slide in contact with the inside of the side plate 26b immediately above the rail cases 49 and 49. The silicone rubber 51j can be mounted by, for example, cutting a tube and fitting it into the bent portions 51a1 and 51g1. The silicone rubber 51j can prevent the generation of metallic sound when the bent portions 51a1 and 51g1 slide in contact with the inside of the side plate 26b immediately above the rail cases 49 and 49.

  FIG. 9 is a cross-sectional view showing a temperature sensor that detects the temperature of the grill pan.

  As shown in FIG. 9, the sensor cover 71 has a substantially rectangular shape in cross-sectional view in the front-rear direction (see also FIG. 3), and is formed, for example, by drawing a sheet metal. Further, the upper surface portion of the sensor cover 71 has a shape in which the vicinity of the front end portion rises into a convex shape having a substantially mountain shape in cross section, and has a circular flat portion 71a at the top.

  The sensor part 72 is formed in a substantially T-shape in cross section, and includes a circular part 72a whose tip (upper end) is in surface contact with the lower surface (back surface) of the flat part 71a. The circular part 72 a has a larger diameter than the base part 72 b of the sensor part 72.

  Further, the base portion 72 b of the sensor portion 72 is disposed so as to protrude slightly upward from the flat portion formed at the rear of the upper surface of the sensor cover 71. By doing in this way, the contact area with the grill pan 41 is limited to the flat part 71a, and more accurate temperature measurement is possible.

  The sensor holding member 74 is interposed between the holding fitting 74a and the circular portion 72a of the sensor portion 72, and presses the circular portion 72a of the sensor portion 72 against the sensor cover 71 (planar portion 71a) (appropriate plate). Springs and compression coil springs 74b). The holding metal piece 74a has a plate shape in cross section, and a recess 74c is formed at a position corresponding to the sensor part 72 so that a part of an urging member (for example, the compression coil spring 74b) is accommodated and can be held. .

  In the temperature sensor 70 configured as described above, the sensor cover 71 is fixed to the bottom plate 26d (see also FIG. 3) via screws 75 and 75. However, the fixing method of the sensor cover 71 is not particularly limited to this.

  FIGS. 10A and 10B are diagrams for explaining the state before the holder gets over the temperature sensor, FIG. 10B shows the state after the holder gets over the temperature sensor, and FIG. 10C shows the state after the holder gets over the temperature sensor. is there.

  In FIG. 10, a grill pan (flat plate) 40 a is illustrated as an example of the grill pan 41. However, the grill pan 41 may be a grill pan (wave plate) 40b.

  As shown in FIG. 10 (a), before the door 32 is fully closed, the linear portion 51 c (the rearmost linear portion 51 c) of the holder 33 that supports the grill pan 41 is first placed on the inclined surface 71 b of the sensor cover 71. Contact (striking).

  At this time, the linear portion 51b1 located behind the linear portion 51c passes through a position higher than the sensor cover 71, and therefore does not contact the sensor cover 71. Therefore, the linear part 51c hits the sensor cover 71 first.

  At this time, since the linear portion 51 c is located between the grill pan 41 and the inclined surface 71 b of the sensor cover 71 in the moving direction (front-rear direction) of the grill pan 41, the grill pan 41 does not hit the sensor cover 71.

  Then, when the door 32 is further pushed from the state shown in FIG. 10A, the linear portion 51c of the holder 33 rises while sliding on the slope 71b, and as shown in FIG. It rides on the flat part 71a. At this time, the grill pan 41 is supported by the linear portion 51 c and the bottom surface 60 s 1 of the grill pan 41 is located higher than the flat portion 71 a, so that the grill pan 41 does not contact the sensor cover 71.

  When the door 32 is further pushed from the state shown in FIG. 10B, the linear portion 51c of the holder 33 moves backward while sliding on the flat portion 71a, as shown in FIG. 10C. The linear portion 51c moves while sliding from the flat surface portion 71a to the rear inclined surface 71c. At this time, the bottom surface 60s1 of the grill pan 41 comes into surface contact with the flat surface portion 71a by the linear portion 51c descending toward the inclined surface 71c.

  As described above, when the grill pan 41 is stored, the holder 33 (the linear portion 51c) abuts against the sensor cover 71 before the grill pan 41, so that the surface of the grill pan 41 can be prevented from being worn by an impact.

  As shown in this embodiment, the temperature of the grill pan 41 can be accurately detected by bringing the temperature sensor 70 into direct contact with the grill pan 41.

  11A is a front view showing a state in which the grill pan (with a lid) is stored in the cooking chamber, and FIG. 11B is a cross-sectional view taken along line X6-X6 in FIG.

  In FIG. 11, the door 32 is removed from the door joint 80. A lid 42 is attached to the grill pan 41.

  In FIG. 11, the door 32 is not shown. Further, a grill pan (flat plate) 40a is illustrated as an example of the grill pan 41. However, the grill pan 41 may be a grill pan (wave plate) 40b.

  As shown in FIG. 11A, when the grill pan 41 with the lid 42 is stored in the cooking chamber 26, the side plate 41b of the grill pan 41 is as high as possible in the vicinity of the upper heater 27a (in the cooking chamber 26). On the other hand, it has a shape extending up to the maximum height at which the grill pan 41 can be retracted and retracted.

  For example, the distance H4 (shortest distance) between the upper heater 27a and the upper end of the handle 43 is set to about 3 mm.

  FIG.11 (b) is sectional drawing which shows the state which accommodated the grill pan (state with a lid | cover) in a cooking chamber.

  As shown in FIG. 11B, 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, for example, even if the height of the side plate 41b of the grill pan 41 is maximized, it is possible to prevent the upper end of the grill pan 41 or the lid body 42 from coming into contact with the upper heater 27a. Therefore, in this embodiment, the flange 41e (upper surface flange portion) of the grill pan (flat plate) 40a or the grill pan (wave plate) 40b held by the holder 33 (holding member) is positioned at a height near the upper surface of the cooking chamber 26. Has been.

  Although not shown, the grill unit 4 may be provided with a halogen heater in the upper vicinity of the entrance of the opening 26e (position P). It is possible to make the inside of the cooking chamber 26 easy to see by the halogen lamp function.

  In addition, the grill pan 41 is inclined so that the bottom plate 41a is slightly lowered from the rear part to the front part when housed in the cooking cabinet 26. As a result, when the grill pan 41 is, for example, a grill pan (flat plate) 40a, moisture and oil components from the object to be heated accumulate in the front portion of the bottom plate 41a due to the action of gravity. Further, even when the grill pan 41 is, for example, a grill pan (wave plate) 40b, when moisture and oil components from the object to be heated flow out from the groove 41g (see FIG. 5C) toward the left and right side plates 41b and 41b. , And is collected at the front portion of the bottom plate 41a by the action of gravity.

  As shown in FIG. 11 (b), the gap H5 between the bottom surface 42a1 of the handle 43 and the grip portion 43b is about 20 mm, but there is no particular limitation as long as there is a gap that is easy to grip.

  12A and 12B are diagrams for explaining a grill pan dish type discrimination sensor, wherein FIG. 12A is a top perspective view, FIG. 12B is a front view, and FIG. 12C is a cross-sectional view taken along the line X7-X7 in FIG.

  As shown in FIG. 12A, a dish type discrimination sensor Ss1 for the grill pan 41 is attached to the rear end of the heating base 12. The dish type discriminating sensor Ss1 is a sensor for discriminating which of the grill pan (flat plate) 40a and the grill pan (wave plate) 40b is inserted. Here, the dish type discrimination sensor Ss1 includes a detection rod 86 and a spring 87 (see also FIG. 3).

  As shown in FIGS. 12B and 12C, the detection rod 86 and the spring 87 of the dish type discrimination sensor Ss1 are arranged in the sensor cover 71 of the temperature sensor 70 and in the left-right direction with respect to the sensor unit 72. Installed at different positions. A spring 87 is inserted into the detection rod 86 so as to bias the detection rod 86 forward. The front end of the detection rod 86 comes into contact with the position of the lower end of the side plate 41b when the grill pan (flat plate) 40a is inserted, and is slightly pushed backward against the biasing force of the spring 86. (See the solid arrow in FIG. 12C). When the detection rod 86 is slightly pushed backward, a sensor unit (not shown) installed outside the cooking chamber 26 is energized.

  13 (a) to 13 (c), 14 (a), and 14 (b) are diagrams for explaining a mechanism of detection of the door sensor. First, FIG. 13A is a diagram for explaining the cross-sectional direction, FIG. 13B is a cross-sectional view taken along the line X8-X8 in FIG. 13A, and FIG.

  As shown in FIG. 13A, the grill unit 4 according to the embodiment includes, for example, a door sensor Ss2. The door sensor Ss2 may be a sensor having a mechanism for energizing when the door 32 is in a closed state, for example.

  Here, in this embodiment, the correct insertion direction is defined regardless of the dish type of the grill pan 41.

  In the case of using the grill pan (wave plate) 40b, if the water reservoir 41h (see FIG. 5 (c)) is not inserted so as to be forward (that is, the front side in the drawing direction), the bottom plate as described above with reference to FIG. 5 (d). Since the height relationship of 41a from the flange 41e is H1 <H3, the flange 41e is lifted from the holder 33 and becomes unstable. Furthermore, since it becomes the downstream position of the air introduced into the cooking chamber 26, the steam is exhausted from the exhaust duct 36k2 provided immediately above it before the steam is evenly distributed inside the cooking chamber 26. It will end up.

  Therefore, in the present embodiment, when the grill pan 41 is not inserted in the correct direction, the door 32 is not completely closed and the door sensor Ss2 is not energized. This can give the user an opportunity to confirm the insertion direction.

  FIG. 13B and FIG. 13C show an example of a cross-sectional view when, for example, a grill pan (wave plate) 40b is inserted in the reverse direction.

  The grill unit 4 of the present embodiment is provided with a protrusion 85 on the upper portion of the rear plate 26c (see also FIG. 3). The protrusion 85 is disposed at a position where it comes into contact with the flange 41e when the grill pan (wave plate) 40b is inserted in the opposite direction. And it restrict | limits so that the door 32 cannot be drawn in in the drawer | drawer-out back side further.

  In addition, the code | symbol H6 in FIG.13 (c) has shown the lifting amount from the linear part 51b1 of the holder 33 of the flange 41e when a grill pan (wave plate) 40b is inserted in the reverse direction (in this case, H6). ≒ satisfying H3-H1).

  In the case of the grill pan (flat plate) 40a, the side plate 41b of the grill pan (flat plate) 40a when the front and rear direction of the grill pan (flat plate) 40a is reversed due to the structural relationship with the sensor cover 71 shown in FIG. Is in contact with the sensor cover 71, and the door 32 is not closed without the grill pan (flat plate) 40a being fully inserted.

    14A is a cross-sectional view taken along the line X9-X9 in FIG. 13A, and FIG. 14B is a partially enlarged view of a portion K in FIG.

  As shown in FIGS. 14 (a) and 14 (b), the protrusion 32 shown in FIG. 13 (c) causes the door 32 to be in a half-open state by the width H7, and further drawing into the cooking chamber 26 is performed. Be regulated. In this case, the support column 90 of the door sensor Ss2 is biased around the rotation shaft 91 by the biasing force of the spring 92. Then, the protruding portion 93 that protrudes in the direction of pressing the door 32 from the front end of the column portion 90 is brought into contact with the contacted plate 96 provided on the door 32. In this state, the terminal portion 94 is not in contact with the terminal portion 95, and the door sensor Ss2 is not energized.

  When the door 32 is completely closed, the projection 93 of the support column 90 is pressed against the non-contact plate 96 of the door 32 against the urging force of the spring 92. Then, the terminal portion 94 is rotated clockwise around the rotation shaft 91 and comes into contact with the terminal portion 95, whereby the door sensor Ss2 is energized.

  FIG. 15 is a diagram for explaining a mechanism for discriminating the dish type and insertion direction of the grill pan from the combination of detection signals of the dish type discrimination sensor Ss1 and the door sensor Ss2. In FIG. 15, ◯ indicates an energized state, and x indicates a non-energized state.

  As shown in FIG. 15, when the grill pan (flat plate) 40a is inserted, the dish type discrimination sensor Ss1 is the detection rod 86 (see FIG. 12 (c)) both when inserted in the forward direction and in the reverse direction. Is pressed by the grill pan (flat plate) 40a, and is energized.

  In addition, when the grill pan (wave plate) 40b is inserted, the dish type discrimination sensor Ss1 detects the detection rod 86 (see FIG. 12 (c)) when the grill pan (wave plate) 40b is inserted. Dish) Since it is located below the bottom plate 41a of 40b, it is not pressed and is in a non-energized state.

  Further, when the grill pan (flat plate) 40a and the grill pan (wave plate) 40b are inserted in the forward direction, the door sensor Ss2 is connected to the cooking chamber 26 of the door 32 by the projection 85 (see FIG. 13C). Pull-in is not regulated. Therefore, the door 32 is completely closed and the door sensor Ss2 is energized.

  When the grill pan (wave plate) 40b is inserted in the opposite direction, the protrusion 85 (see FIG. 13C) restricts the pulling of the door 32 into the cooking chamber 26, and the grill pan (flat plate) 40a. Is inserted in the reverse direction, the sensor cover 71 restricts the drawing of the door 32 into the cooking chamber 26, the door 32 is in a half-open state, and the door sensor Ss2 is in a non-energized state.

  That is, as shown in FIG. 15, by detecting the energization patterns of the dish type discrimination sensor Ss1 and the door sensor Ss2, it is possible to identify what kind of dish type grill pan 41 is inserted in the forward direction or the reverse direction. .

  As described above, for example, when a dish type inappropriate for cooking is inserted, a warning can be displayed on a display unit (not shown). Furthermore, even if the correct dish type is inserted, if it is inserted in the reverse direction, a warning can be displayed on a display unit (not shown). In this way, the user can be given an opportunity to confirm the state of the grill pan 41.

  As described above, in the grill unit 4 of the present embodiment, the flange 41e is provided at least at the upper end 41d of the side plate 41b in the front and rear direction of the grill pan 41, and the linear portions 51e and 51b1 of the holder 33 are interposed below the flange 41e. It was set as the structure to be equipped.

  Accordingly, the same holder 33 can be used regardless of whether the grill pan 41 is a grill pan (flat plate) 40a or a grill pan (wave plate) 40b.

  Moreover, the same holder 33 can be used regardless of the plate type, and the distance from the upper end 41d of the side plate 41b of the grill pan 41 to the upper plate 26a or the upper heater 27a in the cooking chamber 26 can be made the same. .

  In addition, when the grill pan 41 with the lid 42 is stored in the cooking chamber 26, the side plate 41b of the grill pan 41 is as high as possible in the vicinity of the upper plate 26a or the upper heater 27a of the cooking chamber 26 (in the cooking chamber 26). On the other hand, it has a shape extending up to the maximum height at which the grill pan 41 can be retracted and retracted.

  That is, the distance from the upper end of the side plate 41b to the upper plate 26a of the cooking chamber 26 is made as small as possible. This prevents the side plate 26b (side surface) and the bottom plate 26d (bottom surface) in the cooking chamber 26 from becoming dirty even if moisture or oil that has flown out when the fish or fat-rich meat is heated in the grill pan 41. can do. Therefore, cleaning in the cooking chamber 26 is facilitated.

  Further, in the case of the grill pan (flat plate) 40a, it is possible to cook a large object to be heated by disposing the bottom plate 41a in the vicinity of the lower heater 27b and making the side plate 41b longer. Further, by lowering the bottom plate 41a so as to be close to the lower heater 27b, the heat generated by the lower heater 27b can be efficiently transmitted into the grill pan (flat plate) 40a, so that heat transfer can be improved with high heating power. . Further, by using the holter 33, the lid 42 used for the grill pan (flat plate) 40a and the grill pan (wave plate) 40b is also provided in the vicinity of the upper heater 27a in the same manner, so that the heat generated by the upper heater 27a is efficiently obtained. It is possible to communicate well into the grill pan (flat plate) 40a and the grill pan (wave plate) 40b.

  In the present embodiment, the temperature is detected by directly detecting the temperature of the bottom plate 41a of the grill pan 41 over the circular flat portion 71a directly above the sensor portion 72 of the sensor cover 71, so that the temperature of the grill pan is measured quickly and accurately. be able to.

  In the present embodiment, the bent portions 51a1 and 51g1 on the linear portions 51a and 51g, which are the rear portions of the holder 33 to which the grill pan 41 is mounted, are formed in the side plate 26b immediately above the rail cases 49 and 49 as the door 32 is opened and closed ( (See also FIG. 3). At this time, the tubular silicone rubber 51j is applied to the portions of the bent portions 51a1 and 51g1 that are in contact with the inside of the side plate 26b immediately above the rail cases 49 and 49. Thereby, even if the bent portions 51a1 and 51g1 slide in the side plate 26b immediately above the rail cases 49 and 49, generation of metal sound can be prevented.

  In the present embodiment, a part of the holder 33 to which the grill pan 41 is attached remains in the cooking chamber 26 even when the door 32 is fully opened. Specifically, the bent portions 51a1 and 51g1 on the linear portions 51a and 51g corresponding to the rear portions of the holder 33 remain in the side plate 26b immediately above the rail cases 49 and 49. Thus, when the bent portions 51a1 and 51g1 slide in the side plate 26b immediately above the rail cases 49 and 49, the bent portions 51a1 and 51g1 are pulled out beyond the step Δ (see FIG. 8B), and the slide bar 39, It is possible to prevent it from dropping on 39. That is, a smooth opening / closing operation of the door 32 can be ensured.

  In addition, the grill unit 4 of the present embodiment includes a dish type discrimination sensor Ss1 having a detection rod 86 (see FIG. 12C). The detection rod 86 of the dish type discrimination sensor Ss1 is installed so that, for example, when the grill pan (flat plate) 40a is inserted into the cooking chamber 26, the front end of the detection rod 86 comes into contact with and is pressed to the back in the pulling direction. The Moreover, when inserting the grill pan (wave plate) 40b into the cooking chamber 26, the detection rod 86 is installed so as not to come into contact.

  In addition, the grill unit 4 of the present embodiment includes a protrusion 85 (see FIG. 13C) that causes the door 32 to be half-opened when the grill pan 41 is inserted into the cooking chamber 26 in the reverse direction, and a door sensor Ss2. Yes.

  As described above, by detecting the energization patterns of the dish type discrimination sensor Ss1 and the door sensor Ss2, it is possible to electronically identify which dish type of the grill pan 41 is inserted in the forward direction or the reverse direction.

  The above-described embodiment has been described in detail for easy understanding of the present invention, and is not necessarily limited to the one having all the configurations described.

  In addition, a part of the configuration of one embodiment can be replaced with the configuration of another embodiment, and a part or all of the configuration of another embodiment can be added to the configuration of one embodiment. It is. Further, it is possible to add, delete, and replace other configurations for a part of the configuration of the embodiment.

  That is, various modifications may be made without departing from the spirit of the present invention.

  Specifically, for example, in the above-described embodiment, the case where the flange 41e is suspended from the holder 33 of the grill pan 41 by the front and rear side plates 41b (see FIGS. 5B and 5D) has been described as an example. Alternatively, a method may be used in which a flange is provided at the upper ends of the left and right side plates 41b to be suspended.

  In addition, the grill pan 41 has been described as being supported at three points in the side view in the left-right direction with the holder 33, but is not particularly limited thereto.

  Further, the holder 33 on which the grill pan 41 is placed has a front end engaged with the groove 81 of the door joint 80. Further, the rear end portion of the holder 33 has been described as an example in which the bent portions 51a1 and 51g1 on the linear portions 51a and 51g slide in the side plate 26b immediately above the rail cases 49 and 49 (see also FIG. 3). However, the holder 33 may be suspended from the upper plate 26a of the cooking chamber 26 so as to be slidable in the pulling direction.

  Further, the door sensor Ss2 has been described as a separate body from the protrusion 85 (see FIG. 13C), but may be integrated. In that case, what is necessary is just to provide the same kind of structure as dish type discrimination | determination sensor Ss1.

  In addition, the grill pan 41 has been described with respect to the grill pan (flat plate) 40a and the grill pan (wave plate) 40b, but other grill pans 41 may be used. The grill pan 41 does not have to be rectangular in plan view.

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

  FIG. 16 shows the display content of the operation unit, and FIG. 17 is an explanatory diagram of a specific selection key that can be input on the specific menu of the operation unit. FIG. 18 is an explanatory diagram for displaying cooking containers (wave plates) used by the menu of the operation unit, and FIG. 19 is an explanatory diagram for displaying cooking containers (flat plates) used by the menu of the operation unit. FIG. 20 shows the display contents of the operation unit, (a) when the power is turned on, (b) when the menu group is selected, and (c) when the pottery menu is selected. FIG. 21 shows the display content of the operation unit. (A) is after the selection of the round fish menu, and (b) is being cooked.

  As shown in FIG. 16, the operation unit 5 sets and operates a menu and the like necessary for cooking in the cooking chamber 26, and a grill that displays the contents and setting contents input by the grill operation unit 101. Display unit 102. 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). The grill display unit 102 is disposed on the back side of the operation display surface 5 a, and the grill operation unit 101 is disposed on the front side of the grill display unit 102.

  The grill operation unit 101 includes a cut / start key 101a printed with “cut start” for starting and stopping cooking, a selection key 101b printed with “selection” operated when performing various selections, a menu, and the like. A decision key 101c printed with “menu decision” for making a decision and a return key 101d printed with “return” to return to the previous operation are provided.

  A specific selection key 101e on which “Haya” is printed, which can be input in a specific menu and is operated when cooking deliciously in a short time, is provided. The specific selection key 101e is used for cooking in a short time by energizing the upper heater 27a and the lower heater 27b at the same time to produce a large heating power.

  Also, the voice replay key 101f printed with “Replay voice” operated when re-listening the voice, and “Range hood off | Low / Medium / Strong” operated when switching the strength of the range hood are printed. A range hood strength switching key 101g is provided.

  In addition, display lamps 101a1, 101b1, 101c1, and 101e1 are provided above the cut / start key 101a, the selection key 101b, the determination key 101c, and the specific selection key 101e.

  The grill display unit 102 includes, for example, a liquid crystal display unit 102a having a backlight, and a menu group printing unit 102b in which a plurality of menu groups are arranged in a horizontal row. That is, “baked goods”, “baked steamed”, “non-fried”, “healthy”, “bread / confectionery”, and “manual” are printed in order from the left side. Note that the liquid crystal display unit 102a illustrated in FIG. 20A is in a state immediately after the operation unit 5 is turned on, and the backlight is turned off and is not displayed.

  FIG. 17 is an explanatory diagram of a specific selection key that can be input from the specific menu of the operation unit. When a menu is selected from the liquid crystal display unit 102a displayed in the menu group printing unit 102b in which a plurality of menu groups are arranged in a horizontal row, a specific selection key is selected and determined from a specific menu HY which is a specific menu. 101e is received. The specific menu HY is six menus of “fish roasted”, “meat / vegetable”, “chunk meat”, “gratin”, “pizza”, and “toast” enclosed in a square. When the specific selection key 101e is received, the upper lamp 101e1 is turned on.

  FIG. 18 is an explanatory diagram for displaying a cooking container (wave dish) to be used by the menu of the operation unit. When a menu is selected from the liquid crystal display unit 102a displayed in the menu group printing unit 102b in which a plurality of menu groups are arranged in a horizontal row, the character is selected and determined from the corrugated dish menu NM shown by a square box in FIG. And the used container display portion 102d, which is displayed as an illustration, displays the wave pan display 102d1 of the grill pan (wave plate) 40b. The wave dish menu NM includes “fish roasted”, “fish fillet / dried fish”, “tsukeyaki”, “shellfish grilled”, “hamburger”, “meat / vegetables”, “steamed vegetables”, “gyoza”, “shumai” “Fried”, “Fried”, “Tempura”, “Meat”, “Fish fillet / dried fish”, “Warmed fried food”, “Up and down grill”.

  Furthermore, the lid display 102d3 showing the “lid” notation and the illustration of the lid 42 is displayed by the selected menu.

  FIG. 19 is an explanatory diagram for displaying a cooking container (flat plate) to be used by a menu of the operation unit. When a menu is selected from the liquid crystal display unit 102a shown in the menu group printing unit 102b in which a plurality of menu groups are arranged in a horizontal row, when the menu is selected and determined from the corrugated dish menu HR shown in FIG. A flat plate display 102d2 of the grill pan (flat plate) 40a is displayed on the used container display portion 102d displayed as an illustration. The flat plate menu HR is “Kamari”, “Gratin”, “Pizza”, “Bread Fermented Baked”, “Donut”, “Roll Cake”, “Toast”, “Oven”.

  Further, the lid display 102d3 is displayed by the selected menu.

  FIG. 20A shows a state when the power is turned on. In the state shown in FIG. 20A, pressing the enter key 101c (or the selection key 101b) 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 102a. In other words, in the “baked goods” menu, there is a wave dish menu NM “fish roasted”, “fish fillet / dried fish”, “tsukeyaki”, “shellfish grilled”, “hamburger”, “meat / vegetable”, and a vertical line. Then, “chunk meat”, “gratin”, and “pizza” in the flat plate menu HR are displayed. 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 “manual” course, “toast”, “oven”, and “up and down grill” are displayed.

  In the state shown in FIG. 20B, in the liquid crystal display unit 102a, the left six menus, which are the “baked goods” wave dish menu NM, of the menu group blink, and the other menu groups light up. In addition, the display lamps 101b1 and 101c1 blink.

  Further, in the state shown in FIG. 20B, every time the selection key 101b (up key) is pressed, the left side 6 menu which is the “baked” wave dish menu NM → the right side 3 menu which is the flat dish menu HR of “baked goods”. -> "Bake and steam"-> "Non-fried"-> "Healthy"-> "Bread / confectionery"-> "Manual" The menu group moves while flashing, and the required menu is selected and the enter key 101c is pressed, The state shifts to the state shown in 20 (c). At this time, only the left six menus that are the “baked goods” wave dish menu NM in the menu group are displayed on the liquid crystal display unit 102a, and all other menu groups are turned off.

  Further, in the liquid crystal display unit 102a, “fish roasted” of the left six menus that are the “baked” wave dish menu NM blinks and the other menus light up. In the state shown in FIG. 20C, the display lamps 101b1 and 101c1 blink. Then, a wave dish display 102d1 of the grill pan (wave dish) 40b is displayed on the used container display unit 102d.

  In the state shown in FIG. 20 (c), every time the selection key 101b (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 101c is pressed to determine the menu.

  When the menu is determined, the state shifts to the state shown in FIG. 21A, where the finish adjustment display 104 is displayed, and the selection key 101b is pressed to change the initial setting from “medium” to “weak” or “strong”. Can change. And the specific selection key 101e is received by selecting and determining from the above-mentioned specific menu HY here. When the specific selection key 101e is received, the lamp 101e1 is turned on.

  When the cut / start key 101a is pressed in the state shown in FIG. 21 (a), heating is started. A mark 102c indicating that heating is in progress is displayed.

  When the heating is completed and “additional baking” is performed, time is input by the selection key 101b to perform additional baking. If additional baking is not performed, pressing the off / start key 101a returns to the power-on state shown in FIG.

  The specific menu HY and the specific selection key 101e will be described.

  In the menu 2 selected from the specific menu HY, the main body 2 is in an initial state in which the specific selection key 101e is not input. It is selected and set according to the user's preference. The reason is that the specific selection key 101e uses a large amount of power at a time because cooking is performed in a short time by energizing the upper heater 27a and the lower heater 27b at the same time to produce a large heating power. However, the power that can be used by the main body 2 is limited. It operates at a commercial 200 V that is popular in the market, has a heating coil unit 25 that heats or induction-heats by three ports, has a grill unit 4, and has a maximum power consumption in a three-port IH cooking heater that is built into the system kitchen 1. Is determined to be 5.8 kW. The main body 2 is this IH cooking heater.

  When cooking the grilled food, the upper heater 27a and the lower heater 27b are energized and cooked with a strong fire, so that the cooking is performed using electric power in preference to the heating coil unit 25 that performs induction heating. Otherwise, there is a problem that the grilling is insufficient when cooking to grill raw fish.

  Therefore, if the power used by the grill unit 4 is increased from the limited power, the power that can be used by the heating coil unit 25 is reduced. It is necessary to reduce the number of units to be used.

  It is provided to select according to the user's desire to cook in a short time.

  The reason why the specific selection key 101e can be input only for the specific menu HY is that the cooking can be performed without losing the deliciousness even when cooking is performed in a shorter cooking time than the initial state in which the specific selection key 101e is input. This is because of specialization.

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

  First, the user places the object to be heated on the grill pan (wave dish) 40b and places the grill pan (wave dish) 40b on which the object to be heated is placed on the holder 33 in a state without the lid body 42. Close. Next, select “Fish-maru” from the “Grilled food” group in the menu. The specific selection key 101e is not set.

  And in the state shown to Fig.21 (a), heating is started by pressing the cut | start / start key 101a. There are a lot of dishes that are heated by “Fish-maru”.

  FIG. 22 is a process chart diagram in a state where a specific selection key is not input in the fish roast menu of the operation unit. FIG. 23 is a process chart diagram in a state in which a specific selection key is input in the fish roast menu of the operation unit.

  The main body 2 is an operation in which the upper heater 27a and the lower heater 27b are energized alternately and slowly baked over a cooking time. FIG. 22 shows a process chart of this alternate firing. On the other hand, FIG. 23 shows a process chart of double-sided simultaneous baking in an operation in which the upper heater 27a and the lower heater 27b are energized simultaneously and baked in a short time.

  A method of controlling the power of the upper heater 27a and the lower heater 27b will be described.

  In FIG. 22, the rated output is 1400 W for the upper heater 27a and 1200 W for the lower heater 27b. The upper and lower heaters 27 are duty-controlled on and off within a 40 second period by a control unit (not shown). For example, the output of 1050 W by the upper heater 27a shown below is set to 1050 W by energizing the upper heater 27a of 1400 W for 30 seconds out of 40 seconds to obtain a current rate of 0.75. Also for the lower heater 27b, the output of 900W is set to 900 W by energizing the upper heater 27b of 1200 W for 30 seconds out of 40 seconds to set the energization rate to 0.75.

  The cooking process of FIG. 22 will be described. The process is roughly divided into 1, 2, 3, 4, and 5 processes. Here, the following processes will be described by taking 5 samsama as an example.

  In the first step 1, the energization rate of the upper heater 27a is set to 100% in order to quickly raise the temperature of the fish, 1400W full energization, the lower heater 27b is turned off (0W), and the heating time is approximately 30 seconds. This is a step of raising the temperature of the object. The object to be heated is heated by the upper heater 27a to rapidly increase the temperature. The time until the temperature detected by the temperature sensor 70 reaches a specific temperature is measured, the amount of the object to be heated is predicted, and the object to be cooked is quickly moved to start the amount determination for determining the final heating time and the heating power. It is for heating.

  Then, the process 2 following the process 1 is a process of increasing the temperature of the object to be heated by heating the energization rate of the upper heater 27a to 100% and heating for approximately 90 seconds in order to increase the fish temperature quickly. .

  In this cooking, the upper surface of the object to be heated is directly heated by the upper heater 27a, and the bottom plate 41a on which the object to be heated is not placed is heated by using the grill pan (wave plate) 40b. The lower surface of the object to be heated is also heated by heat conduction, and the entire temperature of the object to be heated rises quickly.

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

  Steps 1 and 2 are steps of increasing the temperature of the object to be heated in 120 seconds in total by combining the energization rate of the upper heater 27a of 1400 W with the maximum heating power of 100% for 30 seconds and 90 seconds.

  In step 3, heating is performed by the lower heater 27b. In this process, the energization rate of the lower heater 27b of 1200 W is controlled to approximately 75% and heated at 900 W for approximately 390 seconds.

  The grill pan (wave plate) 40b is heated in step 1 and step 2 and then heated by the lower heater 27b.

  When the lower heater 27b heats the bottom of the bottom plate 41a of the grill pan (wave plate) 40b, the heat of the bottom plate 41a is transmitted to the entire grill pan (wave plate) 40b by heat conduction, and the temperature of the entire grill pan (wave plate) 40b. Surface heating with less unevenness is possible. Therefore, the object to be heated is heated by the radiant heat from the side surface 41b of the grill pan (wave plate) 40b, the bottom plate 41a and the groove 41g of the bottom plate 41a, and the heat conduction from the convex portion 41c provided on the bottom plate 41a.

  Further, since the air heated by the lower heater 27b is prevented from being exhausted by the grill pan (wave plate) 40b, efficient heating is possible.

  In step 3, the time until the temperature detected by the temperature sensor 70 reaches a specific temperature is measured, the amount of the object to be heated 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 step 4, heating is performed by the same lower heater 27b as in step 3. The heating is a process of heating at 900 W for approximately 140 seconds while controlling the energization rate of the lower heater 27b at 1200 W at approximately 75%.

  In the same manner as in step 3 described above, the grill pan (wave plate) 40b is heated by the lower heater 27b, and surface heating with less temperature unevenness is possible by the entire grill pan (wave plate) 40b. Temperature by the radiant heat from the side surface 41b of the wave plate 40b, the bottom plate 41a and the groove portion 41g of the bottom plate 41a, the heat conduction from the convex portion 41c provided on the bottom plate 41a, and the heat capacity of the bottom plate 41a of the grill pan (wave plate) 40b. The object to be heated is stably heated at a temperature with little rise and fall.

  In step 5, the energization rate of the upper heater 27a of 1400W is controlled by about 51%, the energization rate of the lower heater 27b of 720W and 1200W is controlled by about 33%, and the energization is alternately heated for about 680 seconds at 390W. In this process, the upper surface and the lower surface of the object to be heated 30 are baked. 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 steps, the temperature of the grill pan (wave plate) 40b 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.

  Next, a cooking process in which the special selection key 101e in FIG. 23 is input will be described. In FIG. 22, the control is performed by turning on and off in a 40-second cycle, but FIG. 23 shows an example in which duty control is performed by turning on and off in an 80-second cycle.

  The process is roughly divided into 1, 2, 3, 4, and 5 processes. Here, the following processes will be described by taking 5 samsama as an example.

  In the first step 1, in order to quickly raise the temperature of the fish, the energization rate of the upper heater 27a of 1400W is controlled to 75% and set to 1050W, and the energization rate of the lower heater 27b of 1200W is controlled to 75% and 900W. I have to. This is a step of raising the temperature of the object to be heated by heating with a total of 1050 + 900 = 1950 W for the upper and lower heaters 27 for a heating time of approximately 30 seconds. Then, the object to be heated is heated by the upper heater 27a to rapidly increase the temperature, and the temperature of the grill pan (wave plate) 40b is increased by the lower heater 27b. The time until the temperature detected by the temperature sensor 70 reaches a specific temperature is measured, the amount of the object to be heated is predicted, and the object to be cooked is quickly moved to start the amount determination for determining the final heating time and the heating power. It is for heating.

  Then, in the case of “fish roasting” in the step 2 following the step 1, in the main cooking, the energization rate of the 1400 W upper heater 27 a is controlled to 75%, and the heating power of 1050 W and the energization rate of the 1200 W lower heater 27 b are set. Heating is performed for 90 seconds with a heating power of 900 W controlled to 75%. In order to quickly raise the temperature of the fish, the heated object is heated by the upper heater 27a to rapidly increase the temperature, and the temperature of the grill pan (wave plate) 40b is increased by the lower heater 27b.

  The top surface of the object to be heated is directly heated by the upper heater 27a, and the bottom plate 41a on which the object to be heated is not placed is also heated by using the grill pan (wave plate) 40b. Since the lower surface of the heated object is also heated and the lower surface is heated by the lower heater 27b, the entire temperature of the object to be heated rises quickly. Moreover, the lower surface of the object to be heated is also heated by the heat conduction of the bottom plate 41a, so that the umami component of the fish is not released.

  In Step 1 and Step 2, the energization rate of the upper heater 27a of 1400W is 75%, and the energization rate of the lower heater 27b of 1200W is 75%. It is the process of raising the temperature of the.

  Here, in Steps 1 and 2 for rapidly increasing the temperature of the object to be heated with a large heating power, although the upper heater 27a with the rated power of 1400W and the lower heater 27b with the rated power of 1200W are provided, the energization rate is 100. In the setting of%, 1400 W and 1200 W are added and heating is not performed at a total of 2600 W. As described above, the upper heater 27 a is 1050 W at a conduction rate of 75%, the lower heater 27 b is 900 W at a conduction rate of 75%, and 1050 W and 900 W are set. In addition, the reason why the total is 1950 W will be described.

  A control unit (not shown) includes a voltage detection means (not shown), which is a generally known technique for detecting fluctuations in the commercial power supply voltage entering the main body 2, and detects the voltage. The main body 2 is made so that an object to be heated does not suffer from burning or lack of baking even if the voltage changes from 180V to 220V in consideration of voltage fluctuation of 10% for a 200V power supply.

  Therefore, when the specific selection key 101e described in the embodiment of the present invention is input, the power used in the grill unit 4 is 1950 W, which is 75% of the maximum power of each of the upper and lower heaters 27. It is a thing that has secured the margin to raise the firepower.

  If it is detected that the voltage has dropped, the energization time is increased in the 80-second period and the energization rate is greatly controlled so that a thermal power equivalent to the preset 1950 W can be obtained. A burn-up equivalent to the electric power of 1950 W at the set rated voltage is obtained.

  In addition, when it is detected that the voltage fluctuates high, by performing control to reduce the energization rate by reducing the energization time in the 80 second period so that the normal heating power can be obtained, It is intended to obtain a baking level equivalent to that of electric power.

  By doing in this way, even if the voltage fluctuates during cooking, substantially set heat energy is given to the heated object, so that the heated object is heated by the temperature sensor 70 in the cooking chamber 26. The accuracy of the amount determination for determining the amount of is improved.

  In addition, when 100% of the electric power of the upper / lower heater 27 is used when the specific selection key 101e is selected, the electric power used is 2600W in total, and if a heating power of about 1.86 times is applied, the temperature rises. Since it is fast, the temperature of the object to be heated reaches the temperature at which the quantity determination is performed in a short time. Therefore, the difference in time to temperature determination due to the difference in the amount of the object to be heated becomes very small, and it is necessary to determine the amount of the object to be heated from this small difference.

  Here, the energization rate to the upper and lower heaters 27 is 75%, the total power is 1950 W, and the thermal power is set so that the temperature judgment system based on the difference in the amount of the object to be heated can be the same system as normal heating. About 1.4 times.

  In step 3, the upper heater 27a is controlled at an energization rate of 35% to set the power to 490W, and the lower heater 27b is energized at an energization rate of 75% and a heating power smaller than 900W for approximately 390 seconds.

  The grill pan (wave plate) 40 b is continuously heated by the upper and lower heaters 27 as in Steps 1 and 2.

  The heated portion is directly heated by the upper heater 27a from above the grill pan (wave plate) 40b, and the lower heater 27b is heated from below the bottom plate 41a, so that the heat of the bottom plate 41a is thermally transferred to the entire grill pan (wave plate) 40b. It is possible to heat the surface with less temperature unevenness by the whole grill pan (wave plate) 40b. Therefore, the object to be heated is heated by the radiant heat from the side surface 41b of the grill pan (wave plate) 40b, the bottom plate 41a and the groove 41g of the bottom plate 41a, and the heat conduction from the convex portion 41c provided on the bottom plate 41a.

  Further, even when the temperature is controlled or when the upper heater 27a and the lower heater 27b are turned on / off by energization rate control, the temperature of the bottom plate 41a of the grill pan (wave plate) 40b is small in temperature rise and fall. To heat the object to be heated stably.

  Furthermore, since the air heated by the lower heater 27b is prevented from being exhausted by the grill pan (wave plate) 40b, efficient heating is possible.

  And in this process 3, the time until the detection temperature of the temperature sensor 70 reaches | attains specific temperature is measured, the quantity of to-be-heated material is estimated, and final heating time and a 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. The initial setting is 5 fish. If the time is short, it is judged that the amount is small (the number of fish is small) and the heating time is adjusted to be short.

  In step 4, the energization rate of the upper heater 27a is controlled at 75% and the electric power is set to 1050W, and the heating power of the lower heater 27b is maintained as the heating power larger than that of the lower heater 27b. This is a step of heating for 2 seconds.

  In step 5, the energization rate of the upper heater 27a is controlled at 70% and the electric power is set to 1050W, and the heating power of the lower heater 27b is maintained as the heating power larger than that of the lower heater 27b. In this process, the heating power of the lower heater 27b is maintained, the control is performed at a power supply rate of 75%, and the heating is performed at a power of 900 W for approximately 147 seconds. Compared to step 4, the upper heater 27a is somewhat lowered in thermal power to suppress over baking. This is a step of baking the upper and lower surfaces of the object to be heated. By doing so, the upper heater 27a burns the skin on the upper surface, and the moisture that falls to the lower surface by heating of the lower heater 27b is baked to prevent the lower surface from becoming odors due to moisture.

According to the above-described embodiment, the object to be heated can be cooked deliciously in a short time without polluting the cooking chamber.

2 Main body 5 Operation unit 26 Cooking chamber 26e Opening 27 Heater 27a Upper heater 27b Lower heater 41 Cooking container 70 Temperature sensor 101e Specific selection key HY Specific menu

Claims (2)

A cooking chamber that opens to the front of the main body,
An upper heater provided above the cooking chamber;
A lower heater provided below the cooking chamber;
A cooking container disposed between the upper heater and the lower heater, on which an object to be heated is placed;
An operation unit for setting heating of the object to be heated;
A temperature sensor for detecting the temperature of the cooking vessel;
A control unit for controlling the upper heater and the lower heater according to the setting of the operation unit and the temperature detected by the temperature sensor,
The operation unit is provided with an input key capable of selecting heating for alternately energizing the upper heater and the lower heater, and heating for energizing simultaneously with the upper heater and the lower heater,
The said control part controls the electricity supply to the said upper heater and a lower heater according to the setting of the said input key, and heats both the upper surface and lower surface of the said to-be-heated object simultaneously, The heating cooker characterized by the above-mentioned.
The heating cooker according to claim 1, wherein
Furthermore, a voltage detection means for detecting the voltage of the power source connected to the upper and lower heaters is provided,
The control unit is set to be heated to energize simultaneously with the upper heater and the lower heater when the object to be heated is heated, and the detected power is rated higher than when the detected power by the voltage detecting means is lower than the rated voltage. When the voltage is applied, the power supply to the upper heater and the lower heater is reduced, and both the upper and lower surfaces of the object to be heated are heated simultaneously.

Images