JP2016214769A - Oven apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oven apparatus by which French bread and bread similar to the French bread can be preferably baked and many breads can be baked at one time.SOLUTION: An electric oven 1 comprises: an upper heater 50 and a lower heater 60 for heating inside of a cooking chamber from an upper side and a lower side respectively; a fan 70 in a chamber disposed in a storage chamber communicated with the cooking chamber and convecting air between the cooking chamber and storage chamber; a rear heater 25 disposed in the storage chamber and to which air sent from the fan 70 in a chamber contacts; a steam generator for generating steam supplied to the cooking chamber; an operation part capable of selecting a French bread course and sweet roll course; and a control part 90 for, when the French bread course is selected, operating the upper heater 50 and the lower heater 60 and not operating the fan 70 in a chamber, and when the sweet roll course is selected, operating the rear heater 25 and the fan 70 in a chamber.SELECTED DRAWING: Figure 7

Description

  The present invention relates to an oven apparatus, such as an electric oven, that can bake cooked items such as bread dough.

  Conventionally, a so-called convection type oven device is known in which hot air is generated by operating a fan and a heater, and the generated hot air is introduced into a cooking chamber to heat an object to be cooked such as bread dough contained in the cooking chamber. (For example, refer to Patent Document 1). Conventionally, a so-called radiation type oven apparatus is known in which an object to be cooked accommodated in a cooking chamber is heated from above and below by an upper heater and a lower heater disposed above and below the object to be cooked (for example, , See Patent Document 2).

JP 2001-182940 A JP 2005-098575 A

  In the convection type oven apparatus described above, it is difficult to bake French bread well. That is, in order to bake French bread, it is necessary to wet the surface of the dough with steam (water) to delay crust formation. However, in the convection type oven apparatus, the surface of the wet dough is easy to dry by being exposed to hot air, so that the formation of crust cannot be sufficiently delayed, and it is easy to make French bread with poor swelling.

  On the other hand, in the above-mentioned radiation type oven apparatus, in order to bake many small breads such as confectionery breads and roll breads at a time, it is possible to adopt a configuration in which trays on which bread dough is placed can be installed in two stages in the cooking chamber. However, in a radiant oven device, when bread is baked using two upper and lower trays, the heat of the upper heater is blocked by the upper tray and reaches the surface portion of the bread dough placed on the lower tray. It becomes difficult to bake the bread dough in the lower tray.

  SUMMARY OF THE INVENTION An object of the present invention is to provide an oven apparatus that can well bake French bread and similar bread and can bake many breads at once.

  The oven device according to the main aspect of the present invention includes a cooking chamber in which trays on which bread dough is placed are arranged in two stages, and a first heater and a second heater for heating the cooking chamber from above and below, respectively. A heater that is disposed in a storage chamber that communicates with the cooking chamber and that convects air between the cooking chamber and the storage chamber, and an air that is disposed in the storage chamber and is sent from the fan. A third heater for generating steam, a steam generator for generating steam to be supplied into the cooking chamber, a first cooking course for baking the dough wet with the steam generated by the steam generator, and wet with steam When the first cooking course is selected by the operation unit capable of selecting a second cooking course for baking dough that does not require baking, and the first cooking course is selected by the operation unit. When the first cooking operation is performed by operating the second heater and not operating the fan, and the second cooking course is selected by the operation unit, the third heater and the fan are operated. A control unit that performs a second cooking operation.

  According to said structure, in the 1st cooking course, since the bread dough wetted with the supplied steam is not exposed to a hot air, French bread and bread | pans similar to this can be baked favorably. In addition, in the second cooking course, hot air convects in the cooking chamber, so that hot hot air can be spread over the bread dough of the lower tray even if two upper and lower trays are used. A lot of bread can be baked well at once using the tray.

  In the oven apparatus according to this aspect, the fan may be disposed at a height position between an upper tray and a lower tray arranged in two upper and lower stages in the housing chamber.

  According to said structure, a hot air can distribute | circulate easily between an upper tray and a lower tray, and a hot hot air can be spread | circulated more well to the bread dough in a lower tray.

  When it is set as said structure, the said steam generator may be set as the structure arrange | positioned above the said fan further in the said storage chamber.

  If it is set as such a structure, since a steam can be introduce | transduced from the upper part of a cooking chamber, a steam spread | diffuses widely in a cooking chamber and a bread dough will be uniformly wet with a steam.

  ADVANTAGE OF THE INVENTION According to this invention, while being able to bake a French bread and bread similar to this well, many ovens which can bake many breads at once can be provided.

  The effects and significance of the present invention will become more apparent from the following description of embodiments. However, the following embodiment is merely an example when the present invention is implemented, and the present invention is not limited to what is described in the following embodiment.

It is a figure which shows the structure of the electric oven based on embodiment. It is a figure which shows the structure of the electric oven based on embodiment. It is a figure which shows the structure of the electric oven based on embodiment. It is a figure which shows the structure of the electric oven based on embodiment. It is a figure which shows the structure of the steam generator based on embodiment. It is a figure which shows the structure of the operation part based on embodiment. It is a block diagram which shows the structure of the control system of the electric oven based on Embodiment. It is a figure which shows the mode in the cooking chamber into which the bread dough of French bread concerning the embodiment was thrown in, and the mode in the cooking chamber into which the bread dough of sweet bread was thrown. It is a flowchart which shows the control processing of the cooking driving | operation of a French bread course based on Embodiment. It is a flowchart which shows the control processing of the 1st preheating process which is a part of cooking operation based on embodiment. It is a flowchart which shows the control processing of the 1st baking process which is a part of cooking operation based on embodiment. It is a flowchart which shows the upper heater temperature maintenance control and lower heater temperature maintenance control which concern on embodiment. It is a flowchart which shows the steam preheating temperature maintenance control and steam generation | occurrence | production restriction | limiting control based on Embodiment. It is a flowchart which shows the steam generation control based on Embodiment. It is a flowchart which shows the control process of the cooking driving | operation of the confectionery bread course based on embodiment. It is a flowchart which shows the control process of the 2nd baking process which is a control process of the 2nd preheating process which is a part of cooking operation, and a part of cooking operation based on embodiment. It is a flowchart which shows the control process of the cooking driving | operation of a bread-bread course based on embodiment. It is a figure which shows the structure of the electric oven based on the example of a change.

  Hereinafter, an electric oven which is an embodiment of the oven apparatus of the present invention will be described with reference to the drawings.

  1 and 2 are diagrams showing the configuration of the electric oven 1. FIG. 1 is a perspective view of an electric oven 1 with a door 11 opened. FIG. 2A is a front sectional view of the electric oven 1 cut at the center in the front-rear direction, and FIG. 2B shows the electric oven 1 with the partition plate 24 removed in the center in the front-rear direction. It is front sectional drawing cut | disconnected by. 3A is a plan cross-sectional view of the electric oven 1 cut along the line AA ′ in FIG. 2A, and FIG. 3B is a cross-sectional view of the electric oven 1 shown in FIG. It is plane sectional drawing cut | disconnected by the site | part of the BB 'line. FIG. 4 is a left side cross-sectional view of the electric oven 1 cut along the line CC ′ in FIG. FIG. 5 is a diagram showing the configuration of the steam generator 80, and is a front sectional view of the steam generator 80 cut at the center in the front-rear direction. 2 (a) and 2 (b), the water storage case 14 and the water supply pump 40 are indicated by a one-dot chain line for convenience.

  The electric oven 1 includes a substantially rectangular parallelepiped casing 10 that forms an appearance. A substantially rectangular parallelepiped cooking chamber unit 20 is disposed in the housing 10. The cooking cabinet unit 20 is formed of a metal material, for example, a steel plate. The inside of the cooking cabinet unit 20 is partitioned into a cooking cabinet 21 and a heater housing 22 by a top plate 20a. A large number of upper communication holes 20b are formed in the top plate 20a so as to allow the heater accommodating portion 22 and the cooking chamber 21 to communicate with each other over almost the entire surface.

  On the bottom surface of the cooking chamber 21, a rectangular box-shaped bottom plate 23 having an open bottom surface is disposed. A predetermined gap is formed between the front surface and the left and right side surfaces of the bottom plate 23 and the front surface and the left and right side surfaces of the cooking chamber 21, and a predetermined gap is also formed between the rear surface of the bottom plate 23 and the partition plate 24. A gap is formed. Further, the bottom plate 23 is formed with a large number of lower communication holes 23a on the front, rear, left and right side surfaces so as to communicate the interior of the bottom plate 23 and the cooking chamber 21a.

  A partition plate 24 is arranged in the rear part of the cooking chamber 21. The inside of the cooking chamber 21 is partitioned by a partition plate 24 into a front cooking chamber 21a and a rear storage chamber 21b. An object to be cooked such as bread dough is accommodated in the cooking chamber 21a. In the front surface of the cooking chamber 21, an insertion port 21 c is formed through which a food item is taken in and out.

  On the front surface of the housing 10, a door 11 is provided to cover the insertion port 21c. The door 11 has a lower end supported by a hinge portion (not shown) and opens downward. On the front surface of the housing 10, an operation unit 30 is provided on the right side of the door 11. The operation unit 30 includes various operation buttons for setting a menu, temperature, time, and the like, and various display units for displaying the set menu, temperature, time, and the like. A power switch 12 for turning on and off the power is provided on the right side surface of the housing 10.

  A mounting port 13 is provided under the operation unit 30 on the front surface of the housing 10, and a water storage case 14 is mounted on the mounting port 13. In addition, a water supply pump 40 is disposed behind the water storage case 14 in the housing 10. The water storage case 14 stores water used for generating steam.

  A water supply port 14 a is formed on the upper surface of the water storage case 14. The user removes the water storage case 14 from the mounting port 13 and supplies water into the water storage case 14 from the water supply port 14a. Further, the water storage case 14 is provided with a connection pipe 14b. One end of the connection pipe 14 b is immersed in the water in the water storage case 14, and the other end is connected to the suction port of the water supply pump 40 when the water storage case 14 is mounted in the mounting port 13.

  A loop-shaped upper heater 50 is disposed in the heater accommodating portion 22. The upper heater 50 is close to the top plate 20a. In addition, a loop-shaped lower heater 60 is disposed inside the bottom plate 23. The lower heater 60 is close to the bottom plate 23. The upper heater 50 and the lower heater 60 are, for example, sheathed heaters, and the output (power consumption) of the electric oven 1 so that the electric oven 1 can be used in an outlet having a rated capacity of 1500 W for home use and the highest possible heating power is obtained. Is set. In the present embodiment, the outputs of the upper heater 50 and the lower heater 60 are both set to 700W. The upper heater 50 corresponds to the first heater of the present invention, and the lower heater 60 corresponds to the second heater of the present invention.

  An upper temperature sensor 51 is disposed at a position slightly below the top plate 20 a in the cooking chamber 21. The upper temperature sensor 51 indirectly detects the temperature of the upper heater 50 by detecting the temperature around the upper heater 50 based on the heat generated by the upper heater 50. Further, a lower temperature sensor 61 is disposed near the bottom surface in the cooking chamber 21. The lower temperature sensor 61 indirectly detects the temperature of the lower heater 60 by detecting the temperature around the lower heater 60 based on the heat generated by the lower heater 60.

  In the storage chamber 21b, an internal fan 70 is provided on the lower side, and a steam generator 80 is provided on the upper side. The internal fan 70 is, for example, a centrifugal fan, and includes an impeller 71 that faces the partition plate 24. The impeller 71 sucks air from the center and discharges it to the outer periphery by rotation. The internal fan 70 corresponds to the fan of the present invention.

  A loop-shaped rear heater 25 is provided in the storage chamber 21 b so as to surround the impeller 71 of the internal fan 70. The rear heater 25 is a sheathed heater, for example. The output of the rear heater 25 is set to 1400 W, for example, so that the same heating power as when the upper heater 50 and the lower heater 60 are operated can be obtained. The rear heater 25 corresponds to the third heater of the present invention.

  As shown in FIG. 5, the steam generator 80 includes an aluminum die cast heat accumulator 81 having a horizontally long rectangular parallelepiped shape, a steam heater 82 for heating the heat accumulator 81, and a steam for detecting the temperature of the heat accumulator 81. And a temperature sensor 83.

  Inside the heat accumulator 81, a water reservoir 84 in which water is stored is formed. On the upper surface of the heat accumulator 81, a water injection port 85 is formed at the center, and a plurality of discharge holes 86 communicating with the water storage unit 84 are formed on both sides of the water injection port 85. The steam heater 82 and the steam temperature sensor 83 are embedded in a heater mounting hole 87 and a sensor mounting hole 88 formed in the heat accumulator 81, respectively. A water supply pipe 41 extending from the discharge port of the water supply pump 40 is connected to the water injection port 85.

  The output of the steam heater 82 is set so that even if one of the upper heater 50 and the lower heater 60 and the steam heater 82 operate simultaneously, the rated capacity 1500 W of a household outlet is not exceeded. In the present embodiment, the output of the steam heater 82 is set to 600W.

  A large number of communication holes 26 are formed in the partition plate 24 to communicate the cooking chamber 21a and the storage chamber 21b over the entire surface. The communication hole 26 serves as an air intake port for the wind into the storage chamber 21b and also serves as a steam discharge port from the storage chamber 21b. The left and right end portions 24a of the partition plate 24 are separated from the left and right side surfaces of the cooking chamber 21 and are bent forward so as to be parallel to the left and right side surfaces. A gap between the end 24a of the partition plate 24 and the side surface of the cooking chamber 21 serves as an air exhaust port 27 from the storage chamber 21b.

  A front receiving portion for receiving a receiving shelf (described later) on which an upper tray (described later) is installed at the front and rear positions of the cooking chamber 21a on the right side surface and the left side surface of the cooking chamber 21, respectively. 28a and a rear receiving portion 28b are provided. The front receiving portion 28 a and the rear receiving portion 28 b are provided at a position higher than the internal fan 70.

  When the upper heater 50 and the lower heater 60 are operated, the inside of the cooking chamber 21 a is heated from above and below by heat generated from the upper heater 50 and the lower heater 60. At this time, since the heater accommodating portion 22 communicates with the cooking chamber 21a through the upper communication hole 20b, the heat radiated from the upper heater 50 easily flows into the cooking chamber 21a. Further, since the inside of the bottom plate 23 communicates with the cooking chamber 21a through the lower communication hole 23a, the heat radiated from the lower heater 60 tends to flow into the cooking chamber 21a. Moreover, the lower communication holes 23a are formed on the front, rear, left and right side surfaces of the bottom plate 23, and are not formed on the top surface of the bottom plate 23. It is difficult to enter the inside of the bottom plate 23 from the bottom.

  Further, as shown in FIG. 3B, when the internal fan 70 operates, the impeller 71 rotates clockwise. Since the heat accumulator 81 of the steam generator 80 is close to the upper side of the impeller 71 and the bottom surface of the cooking chamber 21 is close to the lower side of the impeller 71, as shown by the arrows, the steam generator 80 (heat accumulator is located above the impeller 71. The wind is sent to the right along the container 81), and the wind is sent to the left along the bottom surface of the cooking chamber 21 below the impeller 71. The wind sent from the impeller 71 flows into the storage chamber 21b in the left and right directions, and is introduced into the cooking chamber 21a from the exhaust ports 27 on the left and right sides. The introduced wind once flows forward, then flows backward due to the suction force of the internal fan 70, and returns to the accommodation chamber 21b through the communication hole 26 in front of the internal fan 70.

  In the cooking operation of the bread bread course described later, the upper heater 50 and the lower heater 60 operate together with the internal fan 70. In this case, the air heated by the upper heater 50 and the lower heater 60 becomes hot air and convects between the cooking chamber 21a and the storage chamber 21b. On the other hand, in the cooking operation of the confectionery bread course, which will be described later, the rear heater 25 operates together with the internal fan 70. In this case, the air heated by the rear heater 25 becomes hot air and convects between the cooking chamber 21a and the storage chamber 21b.

  Further, in the steam generator 80, when the steam heater 82 operates, the heat accumulator 81 is heated to a high temperature. As shown in FIG. 5, the water in the water storage case 14 is supplied through the water supply pipe 41 by the water supply pump 40 into the water storage portion 84 of the heat accumulator 81 that has reached a high temperature. The water supplied to the water reservoir 84 is heated and evaporated by the heat accumulator 81, and steam generated thereby is discharged from the discharge hole 86. As shown in FIG. 4, the steam generated by the steam generator 80 is discharged into the cooking chamber 21 a through the communication hole 26 positioned in front of the steam generator 80.

  FIG. 6 is a front view of the operation unit 30 showing the configuration of the operation unit 30.

  The operation unit 30 includes an operation panel 100. On the operation panel 100, an upper temperature setting unit 110 for setting the temperature of the upper heater 50, a lower temperature setting unit 120 for setting the temperature of the lower heater 60, and a cooking menu (cooking course) are selected. A menu setting unit 130 for cooking, a cooking time setting unit 140 for setting and counting cooking time, a steam operation unit 150 for performing operations related to steam generation, and an on / off operation of the internal fan 70 The fan operation unit 160 and a preheating completion notifying unit 170 for notifying that preheating has been completed are provided.

  The upper temperature setting unit 110 includes an upper temperature setting button 111 for setting the temperature of the upper heater 50 and an upper temperature display unit 112 for displaying the temperature of the upper heater 50 set by the upper temperature setting button 111. The upper temperature setting button 111 includes an up button 111a for increasing the temperature and a down button 111b for decreasing the temperature. The lower temperature setting unit 120 includes a lower temperature setting button 121 for setting the temperature of the lower heater 60 and a lower temperature display unit 122 for displaying the temperature of the lower heater 60 set by the lower temperature setting button 121. The lower temperature setting button 121 includes an up button 121a for increasing the temperature and a down button 121b for decreasing the temperature. The upper temperature display unit 112 and the lower temperature display unit 122 are configured by, for example, a 3-digit 7-segment LED or a liquid crystal panel.

  In addition, the upper temperature setting part 110 functions as an indoor temperature setting part which performs temperature setting in the cooking chamber 21a when the cooking operation of the confectionery bread course is performed. In this Embodiment, the temperature of the upper part in the cooking chamber 21a detected by the upper temperature sensor 51 is considered as the temperature of the whole cooking chamber 21a. When cooking operation of the confectionery bread course is performed, the lower temperature setting unit 120 may function as an indoor temperature setting unit. In this case, the temperature of the bottom in the cooking chamber 21a detected by the lower temperature sensor 61 is regarded as the temperature of the entire cooking chamber 21a.

  Menu setting unit 130 includes a French bread button 131 for selecting a French bread course, a sweet bread button 132 for selecting a sweet bread course, and a bread button 133 for selecting a bread course. The French bread button 131 is provided with a French bread notifying unit 134 that notifies that the French bread course has been selected by lighting. The confectionery bread button 132 is provided with a confectionery bread notification unit 135 for notifying that the confectionery bread course has been selected by lighting. The bread bread button 133 is provided with a bread bread notifying unit 136 for notifying that the bread bread course has been selected by lighting. The French bread notifying unit 134, the sweet bun notifying unit 135, and the bread baking notifying unit 136 are configured by LEDs, for example.

  The cooking time setting unit 140 includes a time setting button 141 for setting the time and a time display unit 142 for displaying the time set by the time setting button 141. The time setting button 141 includes an up button 141a for increasing time and a down button 141b for decreasing time. The time display unit 142 includes a minute display unit 142a that displays a minute digit and a second display unit 142b that displays a second digit. The minute display unit 142a and the second display unit 142b are configured by a double-digit 7-segment LED or a liquid crystal panel. The cooking time setting unit 140 includes a start button 143 for starting a countdown of cooking time, and a reset button 144 for resetting the cooking time during the countdown.

  The steam operation unit 150 includes a steam preheating button 151 for manually setting and releasing steam preheating, and a steam generation button 152 for generating steam. The steam preheating button 151 is provided with a steam preheating notification unit 153. The steam preheating notification unit 153 is constituted by, for example, an LED, and notifies that the preheating of the steam generator 80 is completed and can be used.

  The fan operation unit 160 includes a fan button 161 for manually operating and stopping the internal fan 70. The fan button 161 is provided with a fan operation notification unit 162. The fan operation notification unit 162 is constituted by, for example, an LED and notifies that the internal fan 70 is operating. The preheating completion notification unit 170 is constituted by, for example, an LED.

  FIG. 7 is a block diagram showing the configuration of the control system of the electric oven 1.

  The control unit 90 includes a CPU, RAM, ROM, and the like. The control unit 90 includes an upper temperature setting button 111, a lower temperature setting button 121, a French bread button 131, a sweet bread button 132, a bread bread button 133, a time setting button 141, a start button 143, a reset button 144, a steam preheating button 151, and steam generation. Based on inputs from the button 152, the fan button 161, the upper temperature sensor 51, the lower temperature sensor 61, the steam temperature sensor 83, and the like, the upper temperature display unit 112, the lower temperature display unit 122, the French bread notification unit 134, and the confectionery bread notification unit 135, bread bread notification unit 136, time display unit 142, steam preheating notification unit 153, fan operation notification unit 162, preheating completion notification unit 170, buzzer 31, upper heater 50, lower heater 60, steam heater 82, rear heater 25, warehouse Each of the internal fan 70, water supply pump 40, etc. It outputs a control signal for controlling the load on the load drive unit 91. The load drive unit 91 includes a drive circuit corresponding to each load, and drives each load according to a control signal from the control unit 90. The buzzer 31 is provided in the operation unit 30.

  The electric oven 1 according to the present embodiment includes, as an automatic cooking menu (automatic cooking course), a French bread course for baking French bread and similar bread, a sweet bread course for baking sweet bread, roll bread, and the like, and bread There is a cooking course on the bread course for baking. These cooking courses can be selected by the French bread button 131, the sweet bread button 132 and the bread button 133 on the operation panel 100. The French bread course corresponds to the first cooking course of the present invention, and the sweet bread course corresponds to the second cooking course of the present invention.

  In the French bread course, the upper heater 50 and the lower heater 60 are operated in a state where the internal fan 70 is stopped, and a first preheating step is performed in which the inside of the cooking chamber 21a is preheated. In the period of the first preheating step, the steam heater 82 is further operated, and the steam generator 80 is preheated. The temperature of the upper heater 50 and the lower heater 60 reaches set temperatures for the French bread course (upper heater temperature and lower heater temperature described later), and the temperature of the steam heater 82 is set temperature at which steam can be generated. When it reaches (a steam preheating temperature described later), the preheating is completed, and French bread dough is put into the cooking chamber 21a.

  As shown in FIG. 8A, in the cooking chamber 21 a, a placing plate 16 made of an iron plate is placed on the bottom plate 23, and bread dough is placed on the placing plate 16. After the completion of the first preheating step, the first baking step for the set cooking time is performed. During the first baking process, the upper heater 50 and the lower heater 60 are maintained at a set temperature. Further, in the initial stage of the first baking process, steam is introduced from the steam generator 80 into the cooking chamber 21a, and the surface of the bread dough is wetted with steam (water).

  Since the electric oven 1 of the present embodiment can heat the inside of the cooking chamber 21a from above and below by the radiant heat of the upper heater 50 and the lower heater 60 provided above and below in the cooking chamber 21a, Even in a stopped state, the dough can be heated by the upper heater 50 and the lower heater 60. Therefore, in the French bread course, the internal fan 70 is stopped, so that the bread dough is not exposed to hot air, so the surface of the bread dough wetted by steam is dried with hot air. There is nothing. Therefore, in the electric oven 1 of the present embodiment, the bread dough can be sufficiently wetted, so that the crust formation can be delayed, and French bread that is well swollen and the coup is firmly broken can be baked.

  Next, in the confectionery bread course, the internal fan 70 operates, the rear heater 25 operates, and a second preheating step of preheating the inside of the cooking chamber 21a is performed. In the second preheating step, the steam heater 82 does not operate, and the steam generator 80 is not preheated. When the temperature in the cooking chamber 21a reaches a set temperature for the confectionery bread course (an indoor heating temperature described later), preheating is completed, and dough such as confectionery bread and roll bread is put into the cooking chamber 21a.

  In the confectionery bread course, a large number of confectionery breads can be baked using the trays 17 and 18 installed in two upper and lower stages. As shown in FIG. 8 (b), the upper tray 17 is installed in the approximate center of the front cooking chamber 21 a, and the lower tray 18 is installed on the bottom plate 23. The upper tray 17 is installed on a receiving shelf 19 received by the front receiving portion 28a and the rear receiving portion 28b. Each of the upper and lower trays 17 and 18 can accommodate a plurality of bread doughs. When the upper and lower trays 17 and 18 on which a plurality of bread dough are placed are installed in the cooking chamber 21a, the second baking process for the set cooking time is performed. During the second baking process, the temperature in the cooking chamber 21a is maintained at the set temperature. In the second baking process, the steam generator 80 does not work.

  When baking the confectionery bread using the trays 17 and 18 installed in the upper and lower two stages, when the upper heater 50 and the lower heater 60 are used, the radiant heat from the upper heater 50 is blocked by the upper tray 17. It is difficult to reach the surface of the bread dough on the lower tray 18. In the electric oven 1 of the present embodiment, the internal fan 70 and the rear heater 25 are operated in the confectionery bread course, and the heated air heated by the rear heater 25 is convected between the cooking chamber 21a and the storage chamber 21b. I am doing so. Thereby, since the heated air is well distributed to the surface portion of the bread dough of the lower tray 18, the bread of the lower tray 18 can be baked well. In addition, when the rear heater 25 is operated together with the internal fan 70 as described above, the wind generated by the internal fan 70 directly contacts the rear heater 25, so that the heating efficiency is good and the inside of the cooking chamber 21a is improved. The convection hot air tends to become hot. Thereby, the heating effect in the cooking chamber 21a increases.

  As described above, in the electric oven 1 of the present embodiment, French bread and similar bread can be baked well, and many confectionery breads can be baked well at once.

  In the bread bread course, the cooking operation similar to the French bread course is performed except that the temperature of the upper heater 50 and the lower heater 60 is maintained at the preset temperature for bread and the internal fan 70 operates. As described with reference to FIG. 3B, the wind generated by the internal fan 70 flows along the heat accumulator 81 of the steam generator 80. Therefore, in the bread course in which the internal fan 70 and the steam generator 80 operate, the convection air between the cooking chamber 21a and the storage chamber 21b is also heated by the heat accumulator 81, and thus the heating effect in the cooking chamber 21a. Will increase.

  FIG. 9 is a flowchart showing the control process of the cooking operation of the French bread course by the control unit 90. FIG. 10 is a flowchart showing the control process of the first preheating step which is a part of the cooking operation. FIG. 11 is a flowchart showing a control process of the first baking process which is a part of the cooking operation.

  When the French bread button 131 on the operation panel 100 is pressed, the cooking operation of the French bread course is started. First, the control unit 90 lights up the French bread notification unit 134 (S11). Next, the control unit 90 sets the upper heater temperature, which is the set temperature of the upper heater 50, and the lower heater temperature, which is the set temperature of the lower heater 60, to temperatures set in advance for the French bread course, The cooking time is set to a predetermined time for the French bread course (S12). And the control part 90 displays the set upper heater temperature, lower heater temperature, and cooking time on the upper temperature display part 112, the lower temperature display part 122, and the time display part 142, respectively (S13). The set upper heater temperature and lower heater temperature can be changed by operating the upper temperature setting button 111 and the lower temperature setting button 121 during the operation of the French pan course. The set cooking time can be changed by operating the time setting button 141 during the operation of the French bread course.

  Next, the control unit 90 performs control processing of the first preliminary process shown in FIG. 10 (S14).

  Referring to FIG. 10, control unit 90 turns on upper heater 50 and lower heater 60 (S101). The control unit 90 monitors the temperatures of the upper heater 50 and the lower heater 60 using the upper temperature sensor 51 and the lower temperature sensor 61, and whether or not the temperature of the upper heater 50 has reached the set upper heater temperature, and Then, it is determined whether or not the temperature of the lower heater 60 has reached the set lower heater temperature (S102, S103).

  When the temperature of the upper heater 50 reaches the upper heater temperature before the temperature of the lower heater 60 reaches the lower heater temperature (S102: YES), the control unit 90 turns off the upper heater 50 (S104), and the upper heater Upper heater temperature maintenance control for maintaining the temperature of 50 at the upper heater temperature is started (S105). The upper heater temperature maintenance control will be described in detail later.

  Next, the control unit 90 turns on the steam heater 82 (S106). The heat accumulator 81 is heated by the steam heater 82. At the timing when the steam heater 82 is turned on, the upper heater temperature maintenance control has already been started, but since the temperature of the upper heater 50 has just reached the upper heater temperature, the upper heater 50 is in an off state. .

  When the temperature of the lower heater 60 reaches the lower heater temperature after the steam heater 82 is turned on (S107: YES), the controller 90 turns off the lower heater 60 (S108). Then, the control unit 90 starts lower heater temperature maintenance control for maintaining the temperature of the lower heater 60 at the lower heater temperature (S109). The lower heater temperature maintenance control will be described in detail later.

  On the other hand, when the temperature of the upper heater 50 reaches the upper heater temperature before the temperature of the lower heater 60 reaches the lower heater temperature (S102: NO → S103: YES), the control unit 90 turns off the lower heater 60. (S110), lower heater temperature maintenance control is started (S111).

  Next, the control unit 90 turns on the steam heater 82 (S112). At the timing when the steam heater 82 is turned on, the lower heater temperature maintaining control has already been started, but since the temperature of the lower heater 60 has just reached the lower heater temperature, the lower heater 60 is in an off state. .

  When the temperature of the upper heater 50 reaches the upper heater temperature after the steam heater 82 is turned on (S113: YES), the controller 90 turns off the upper heater 50 (S114). Then, the control unit 90 starts the upper heater temperature maintenance control (S115).

  After the process of step S109 or S115, the controller 90 monitors the temperature of the heat accumulator 81 with the steam temperature sensor 83, and whether or not the temperature of the heat accumulator 81 has reached the steam preheating temperature at which steam can be generated. Is determined (S116). When the temperature of the regenerator 81 reaches the steam preheat temperature (S116: YES), the controller 90 turns off the steam heater 82 (S117), and the steam preheat temperature for maintaining the temperature of the regenerator 81 at the steam preheat temperature. Maintenance control is started (S118). The steam preheating temperature maintenance control will be described in detail later.

  Further, the control unit 90 turns on the steam preheating notification unit 153 to notify that the preheating of the steam generator 80 is completed (S119). Then, the control unit 90 starts steam generation restriction control (S120). The steam generation restriction control is a control for preventing the steam from being not properly generated due to the supply of water while the temperature of the heat accumulator 81 is low. The steam generation restriction control will be described in detail later.

  As described above, when the temperatures of the upper heater 50 and the lower heater 60 reach the upper heater temperature and the lower heater temperature, and the temperature of the heat accumulator 81 reaches the steam preheating temperature, the control unit 90 moves inside the cooking chamber 21a. In order to notify that the preheating is completed, the buzzer 31 is sounded and the preheating completion notifying unit 170 is turned on (S121). Thus, the first preheating step is completed.

  FIG. 12A is a flowchart showing the upper heater temperature maintenance control, and FIG. 12B is a flowchart showing the lower heater temperature maintenance control.

  As described above, the upper heater temperature maintenance control is started when the temperature of the upper heater 50 reaches the upper heater temperature, and the lower heater temperature maintenance control is started when the temperature of the lower heater 60 reaches the lower heater temperature. The upper heater temperature maintenance control and the lower heater temperature maintenance control are repeatedly executed until the power switch 12 is turned off and the electric oven 1 is stopped.

  The upper heater temperature maintenance control will be described with reference to FIG. The controller 90 determines whether or not the temperature of the upper heater 50 is equal to or higher than the upper heater temperature (S201). If the temperature of the upper heater 50 is lower than the upper heater temperature (S201: NO), but the upper heater 50 is already in the on state (S202: NO), the control unit 90 does not do anything. The heater 50 is kept on. On the other hand, when the temperature of the upper heater 50 is lower than the upper heater temperature (S201: NO) and the upper heater 50 is in the off state (S202: YES), the control unit 90 performs the other two heaters, that is, the lower heater. It is determined whether or not both 60 and the steam heater 82 are in the on state (S203).

  When both heaters are in the on state (S203: YES), the control unit 90 does not do anything and maintains the upper heater 50 in the off state. On the other hand, when at least one of the heaters is off (S203: NO), the control unit 90 turns on the upper heater 50 (S204).

  When it is determined in step S201 that the temperature of the upper heater 50 is equal to or higher than the upper heater temperature (S201: YES), the control unit 90 maintains the off state if the upper heater 50 is in the off state (S205: NO). If the upper heater 50 is in the on state (S205: YES), the upper heater 50 is turned off (S206).

  The lower heater temperature maintenance control will be described with reference to FIG. The lower heater temperature maintenance control is the same control as the upper heater temperature maintenance control. That is, when the temperature of the lower heater 60 is lower than the lower heater temperature (S211: NO) and the lower heater 60 is in an off state (S212: YES), the control unit 90 performs the other two heaters, that is, the upper heater. If at least one of 50 and the steam heater 82 is off (S213: NO), the lower heater 60 is turned on (S214). When both heaters are in the on state (S213: YES), the control unit 90 does not do anything and maintains the lower heater 60 in the off state.

  On the other hand, if the control unit 90 determines in step S211 that the temperature of the lower heater 60 is equal to or higher than the lower heater temperature (S211: YES), and if the lower heater 60 is in an on state (S215: YES), the lower heater 60 Is turned off (S216).

  FIG. 13A is a flowchart showing the steam preheating temperature maintenance control, and FIG. 13B is a flowchart showing the steam generation restriction control.

  As described above, the steam preheating temperature maintenance control and the steam generation restriction control are started when the temperature of the regenerator 81 reaches the steam preheating temperature, and then repeatedly executed until the power switch 12 is turned off and the electric oven 1 is stopped. Is done.

  The steam preheating temperature maintenance control will be described with reference to FIG. Steam preheating temperature maintenance control is the same control as upper heater temperature maintenance control and lower heater temperature maintenance control. That is, when the temperature of the heat accumulator 81 is lower than the steam preheating temperature (S221: NO) and the steam heater 82 is in the off state (S222: YES), the control unit 90 performs the other two heaters, that is, the upper heater. If at least one of 50 and the lower heater 60 is off (S223: NO), the steam heater 82 is turned on (S224). When both heaters are in the on state (S223: YES), the control unit 90 does not do anything and maintains the steam heater 82 in the off state.

  On the other hand, if the controller 90 determines in step S221 that the temperature of the regenerator 81 is equal to or higher than the steam preheating temperature (S221: YES), and if the steam heater 82 is on (S225: YES), the steam heater 82 Is turned off (S226).

  The steam generation restriction control will be described with reference to FIG. The controller 90 determines whether or not the temperature of the heat accumulator 81 is equal to or higher than the generation permission temperature (S231). The generation permission temperature is set to a temperature lower than the steam preheating temperature. If the temperature of the heat accumulator 81 is equal to or higher than the generation permission temperature, proper steam generation by the steam generator 80 can be expected.

  If steam is generated frequently, the steam preheat temperature maintaining control is performed, but the heating by the steam heater 82 does not catch up, and the temperature of the heat accumulator 81 becomes lower than the generation permission temperature. When it is determined that the temperature of the heat accumulator 81 is lower than the generation permission temperature (S231: NO), the control unit 90 turns on the prohibition flag if the prohibition flag is in the off state (S232: YES) (S233). And the control part 90 blinks the steam preheating alerting | reporting part 153 in order to alert | report that the steam generator 80 does not operate | move (S234). The prohibition flag is a flag for determining whether or not the generation of steam is prohibited in the steam generation control described later.

  When steam can no longer be generated, the steam heater 82 heats, and eventually the temperature of the heat accumulator 81 recovers to a temperature equal to or higher than the generation permission temperature. When it is determined in step S231 that the temperature of the regenerator 81 is equal to or higher than the generation permission temperature (S231: YES), the control unit 90 turns off the prohibition flag if the prohibition flag is on (S235: YES) (S236). ). And the control part 90 lights the steam preheating alerting | reporting part 153 in order to alert | report that the steam generator 80 can operate | move (S237).

  Thus, after the first preheating step, the temperature of the upper heater 50, the temperature of the lower heater 60, and the temperature of the heat accumulator 81 are respectively the upper heater temperature, the lower heater temperature, and the steam preheating until the electric oven 1 is stopped. Maintained at temperature. Further, depending on the frequency of occurrence of steam, the generation of steam is enabled or disabled.

  When the first preheating step is finished, the control unit 90 performs control processing of the first baking process shown in FIG. 11 (S15). Referring to FIG. 11, control unit 90 determines whether or not start button 143 has been pressed (S301).

  As described above, the user pushes the start button 143 after putting the dough of French bread into the cooking chamber 21a. When the start button 143 is pressed (S301: YES), the control unit 90 starts counting down the set cooking time (S302). During the countdown, the control unit 90 reduces the time displayed on the time display unit 142.

  Before starting the counting of the cooking time or shortly after the counting starts, the user presses the steam generation button 152 to wet the dough accommodated in the cooking chamber 21a. If it is determined that the steam generation button 152 has been pressed before the start button 143 is pressed or during the countdown (S308: YES, S310: YES), the control unit 90 performs steam generation control processing (S309, S311). .

  FIG. 14 is a flowchart showing steam generation control.

  When the steam generation button 152 is pressed, the control unit 90 determines whether or not the prohibition flag is on (S321). When the prohibition flag is not in the on state (S321: NO), the control unit 90 determines whether or not the operation of the steam generation button 152 is the first time from the start of the cooking operation (S322). When the operation is the first time (S322: YES), the control unit 90 turns on the water supply pump 40 for a first time, for example, 10 seconds (S323). Thereby, steam is generated from the steam generator 80 for the first time and supplied into the cooking chamber 21a. On the other hand, when the operation is the second time or later (S322: NO), the controller 90 turns on the water supply pump 40 for a second time shorter than the first time, for example, for 1 second (S324). Thereby, steam is generated from the steam generator 80 for the second time and supplied into the cooking chamber 21a.

  When it determines with a prohibition flag being an ON state by step S321 (S321: YES), the control part 90 does not receive pressing-down of the steam generation button 152, and does not turn on the water supply pump 40. FIG.

  After starting the countdown, the control unit 90 determines whether the countdown is completed (S303). When the countdown is completed (S303: YES), the control unit 90 sounds the buzzer 31 to notify the end of cooking (S304).

  In addition, before the countdown is completed (S303: NO), when the reset button 144 is pressed (S305: YES), the control unit 90 stops the countdown (S306) and resets the cooking time. The cooking time is returned to the original set time (S307).

  In this way, when the buzzer 31 notifies the end of cooking, the first baking process ends, and the cooking operation of the French bread course ends.

  The upper heater 50, the lower heater 60, and the steam heater 82 continue to operate even after the cooking operation is completed, and the preheating state continues in the cooking chamber 21a even after French bread is taken out from the cooking chamber 21a. . When the power switch 12 is turned off, the upper heater 50, the lower heater 60, and the steam heater 82 are stopped and the electric oven 1 is turned off. If the power switch 12 is not turned off and the same cooking course or another cooking course is subsequently started, the preheating process is omitted or greatly shortened and the process proceeds to the next baking process.

  FIG. 15 is a flowchart showing a control process of the cooking operation of the confectionery bread course by the control unit 90. Fig.16 (a) is a flowchart which shows the control processing of the 2nd preheating process which is a part of cooking driving | operation. FIG.16 (b) is a flowchart which shows the control processing of the 2nd baking process which is a part of cooking operation.

  When the confectionery bread button 132 on the operation panel 100 is pressed, the cooking operation of the confectionery bread course is started. First, the control unit 90 turns on the confectionery bread notification unit 135 (S21). Next, the control unit 90 sets the indoor heating temperature, which is the target temperature in the cooking chamber 21a at the time of heating, to a temperature predetermined for the confectionery bread course, and the cooking time is predetermined for the confectionery bread course. (S22). And the control part 90 displays the set indoor heating temperature and cooking time on the upper temperature display part 112 and the time display part 142, respectively (S23). The set indoor heating temperature can be changed by operating the upper temperature setting button 111 during the operation period of the confectionery bread course. Further, the set cooking time can be changed by operating the time setting button 141 during the operation period of the confectionery bread course.

  Next, the control unit 90 performs control processing of the second preheating step shown in FIG. 16A (S24). With reference to FIG. 16A, the control unit 90 turns on the internal fan 70 and lights the fan operation notification unit 162 (S401). Further, the control unit 90 turns on the rear heater 25 (S402). The controller 90 determines whether or not the temperature in the cooking chamber 21a detected by the upper temperature sensor 51 has reached the set indoor heating temperature (S403).

  When the temperature in the cooking chamber 21a reaches the indoor heating temperature (S403: YES), the control unit 90 turns off the rear heater 25 (S404) and starts the indoor temperature maintenance control (S405).

  The indoor temperature maintenance control is performed by turning on the rear heater 25 when the temperature in the cooking chamber 21a is lower than the indoor heating temperature, and turning off the rear heater 25 when the temperature in the cooking chamber 21a is equal to or higher than the indoor heating temperature. It is control which maintains the temperature in 21a at room heating temperature.

  Thus, when the temperature in the cooking chamber 21a reaches the indoor heating temperature, the control unit 90 sounds the buzzer 31 and turns on the preheating completion notification unit 170 to notify that the preheating in the cooking chamber 21a has been completed ( S406). Thus, the second preheating step is completed.

  The hot air generated by the operation of the internal fan 70 and the rear heater 25 is convected in the cooking chamber 21a, so that the temperature in the cooking chamber 21a becomes the indoor heating temperature until the electric oven 1 is stopped after the second preheating step. The inside of the cooking chamber 21a is heated so as to be maintained.

  When the second preheating step is finished, the control unit 90 performs the control process of the second baking process shown in FIG. 16B (S25). With reference to FIG.16 (b), the control part 90 determines whether the start button 143 was pushed (S501).

  As described above, the user pushes the start button 143 after putting the pastry dough into the cooking chamber 21a. When the start button 143 is pressed (S501: YES), the controller 90 starts counting down the set cooking time (S502). During the countdown, the control unit 90 reduces the time displayed on the time display unit 142. When the countdown is completed (S503: YES), the control unit 90 sounds the buzzer 31 to notify the end of cooking (S504). If the reset button 144 is pressed (S505: YES) before the countdown is completed (S503: NO), the control unit 90 stops the countdown (S506) and resets the cooking time, that is, cooking. The time is returned to the original set time (S507).

  In this manner, when the buzzer 31 notifies the end of cooking, the second baking process is ended, and the cooking operation of the sweet bun course is ended.

  FIG. 17 is a flowchart showing the control process of the cooking operation of the bread bread course by the control unit 90.

  When the bread button 133 on the operation panel 100 is pressed, the cooking operation of the bread course is started. First, the control unit 90 lights the bread bread notifying unit 136 (S31). Next, the control unit 90 sets the upper heater temperature and the lower heater temperature to a predetermined temperature for the bread bread course, and sets the cooking time to a predetermined time for the bread bread course (S32). . And the control part 90 displays the set upper heater temperature, lower heater temperature, and cooking time on the upper temperature display part 112, the lower temperature display part 122, and the time display part 142, respectively (S23). Next, the control unit 90 performs a control process of the third preheating step (S34). In the third preheating step, the control unit 90 turns on the upper heater 50 and the lower heater 60 and turns on the internal fan 70. Subsequent processing is the same as in the second preheating step, and a description thereof will be omitted.

  When the third preheating process is completed, the control unit 90 performs a control process of the third baking process (S35). The third baking process is the same as the first baking process, and a description thereof will be omitted.

  When the cooking course in the automatic menu is not selected and the upper heater temperature, the lower heater temperature, and the cooking time are manually set, a manual cooking operation is performed. In the case of manual cooking operation, the steam preheating button 151 and the fan button 161 can be further pressed. When the steam preheating button 151 is pressed, steam preheating is performed in the cooking operation, and steam can be generated. When the fan button 161 is pressed, the internal fan 70 operates in the cooking operation.

<Effect of Embodiment>
According to the present embodiment, the following operational effects can be achieved.

  (1) In the French bread course that requires the supply of steam from the steam generator 80, the inside of the cooking chamber 21a is heated from above and below by the upper heater 50 and the lower heater 60, and the internal fan 70 is stopped to stop the cooking chamber. The convection of heated air is prevented from occurring in 21a. As a result, in the French bread course, the bread dough can be sufficiently wetted by the supplied steam, so that French bread and similar bread can be baked well. On the other hand, in the confectionery bread course, the internal fan 70 and the rear heater 25 are operated, and the hot air generated by such operation is convected between the cooking chamber 21a and the storage chamber 21b. Thereby, in the confectionery bread course, even if the upper and lower two-stage trays 17 and 18 are used, high-temperature hot air can be spread over the bread dough of the lower tray 18, so once using the upper and lower two-stage trays 17 and 18. Many breads can be baked well. In addition, since the wind generated by the internal fan 70 directly contacts the rear heater 25, the heating efficiency is good, and the hot air convection in the cooking chamber 21a tends to become high temperature. Thereby, the heating effect in the cooking chamber 21a increases.

  (2) The internal fan 70 is disposed at a height position between the upper tray 17 and the lower tray 18 installed in the cooking chamber 21a in the storage chamber 21b. During this time, the heated air can easily flow, and the hot heated air can be spread more widely over the dough in the lower tray 18.

  (3) Since the steam generator 80 is disposed above the internal fan 70 in the accommodation chamber 21 b, steam can be introduced from the upper portion of the cooking chamber 21 a through the communication hole 26. Thereby, steam spreads widely in the cooking chamber 21a, and the dough is uniformly wetted with steam. Moreover, since the space above the internal fan 70 in the storage chamber 21b is effectively used as the arrangement space for the steam generator 80, the cooking chamber 21 can be formed compactly.

  (4) In a cooking operation in which the steam generator 80 is preheated, such as a French bread course, the upper heater 50 and the lower heater 60 are first turned on, and then the temperature of one heater is set to a set temperature (upper heater temperature, lower heater temperature). Since the steam heater 82 is turned on when the heater temperature is reached and turned off, the upper heater 50, the lower heater 60, and the steam heater 82 whose total output of the three heaters exceeds the rated capacity of the connected outlet Even if the electric oven 1 is configured so as to be provided, it can be prevented that the power consumption of the electric oven 1 exceeds the rated capacity of the outlet and the breaker of the outlet falls.

  (5) When the upper heater 50 is ON / OFF controlled so that the temperature of the upper heater 50 maintains the upper heater temperature, when the temperature of the upper heater 50 is lowered to a temperature lower than the upper heater temperature, the lower heater 60 and the steam If at least one of the heaters 82 is turned off, the upper heater 50 is turned on. Further, when the lower heater 60 is controlled to be turned on / off so that the temperature of the lower heater 60 is maintained at the lower heater temperature, the upper heater 50 and the steam heater when the temperature of the lower heater 60 is lowered to a temperature lower than the lower heater temperature. If at least one of 82 is off, lower heater 60 is turned on. Therefore, when the on / off control is performed to maintain the temperatures of the upper heater 50 and the lower heater 60 at the upper heater temperature and the lower heater temperature, respectively, the three heaters 50, 60, 82 are all turned on. Therefore, during the on / off control, it is possible to prevent the power consumption of the electric oven 1 from exceeding the rated capacity of the outlet at the connection destination and the outlet breaker from dropping.

  (6) When the steam heater 82 is on / off controlled so that the temperature of the regenerator 81 maintains the steam preheating temperature, the upper heater 50 and the lower If at least one of the heaters 60 is turned off, the steam heater 82 is turned on. Therefore, when the on / off control for maintaining the temperature of the regenerator 81 at the steam preheating temperature is performed, the three heaters 50, 60, and 82 are not turned on at all. It can be prevented that the power consumption of 1 exceeds the rated capacity of the connected outlet and the breaker of the outlet falls.

  (7) When the steam generation button 152 is pressed after the preheating of the steam heater 82 is completed, the feed water pump 40 is operated for a certain operation time, and steam is generated from the steam generator 80. At this time, since the operation time by the operation of the steam generation button 152 for the second and subsequent times from the start of the cooking operation is shorter than the operation time by the operation of the steam generation button 152 for the second and subsequent times from the start of the cooking operation, A certain amount of steam can be supplied into the cooking chamber 21a, and the second and subsequent operations can finely adjust the amount of steam when the initial supply of steam is insufficient. In addition, it is not necessary to provide the operation panel 100 with two operation buttons for supplying a collective amount of steam and an operation button for finely adjusting the steam amount.

  (8) When the temperature of the heat accumulator 81 is lower than the generation permission temperature and the generation of an appropriate amount of steam cannot be expected even if water is supplied to the heat accumulator 81, the steam generation button 152 is pressed. Since the feed water pump 40 is not operated, it is possible to prevent the baking of the bread from being deteriorated by supplying an inappropriate amount of steam.

  (9) The regenerator 81 is placed in the storage chamber 21b so that the wind generated by the internal fan 70 is discharged into the cooking chamber 21a after contacting the regenerator 81 heated by the steam heater 82. Since it is arrange | positioned above 70, the wind which convects between the cooking chamber 21a and the storage chamber 21b is heated not only by the upper heater 50 and the lower heater 60 but by the heat accumulator 81. Thereby, a hotter hot air can be convected and the heating effect in the cooking chamber 21a can be improved.

  (10) Since the steam generator 80 is formed with a discharge hole 86 through which steam is discharged on the upper surface of the heat accumulator 81, the steam discharged from the discharge hole 86 hardly hits the internal fan 70, The fan 70 is difficult to get wet with steam.

<Example of change>
Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments and the like, and various modifications can be made to the embodiments of the present invention in addition to the above. is there.

  For example, in the above embodiment, the cooking cabinet unit 20 is partitioned into the cooking cabinet 21 and the heater accommodating portion 22 by the top plate 20a, and the cooking cabinet 21 is further divided by the partition plate 24 into the cooking chamber 21a and the accommodating chamber 21b. It is divided into and. However, the inside of the cooking cabinet unit 20 may be configured as shown in FIG. That is, the inside of the cooking cabinet unit 20 is partitioned by the partition plate 24 into a cooking chamber 21a and a storage chamber 21b. On the top surface of the cooking chamber 21a, a top surface plate 29 having a shape similar to that of the bottom surface plate 23, that is, a rectangular box shape having an upper surface opened, is disposed, and the upper heater 50 is disposed inside the top surface plate 29. A predetermined gap is formed between the front surface and the left and right side surfaces of the top plate 29 and the front surface and the left and right side surfaces of the cooking chamber 21a. The rear surface of the top plate 29 and the partition plate 24 that is the rear surface of the cooking chamber 21a A predetermined gap is also formed between the two. Further, the top plate 29 is formed with a large number of upper communication holes 29a on the front, rear, left, and right side surfaces and the lower surface over the entire surface to communicate the interior of the top plate 29 and the cooking chamber 21a.

  In the above embodiment, the steam generator 80 is configured to heat the heat accumulator 81 with the steam heater 82, bring the heated heat accumulator 81 into contact with water to evaporate, and generate steam. However, the steam generator may have any configuration as long as steam can be generated. For example, a configuration in which steam is generated by boiling water stored in a container with a heater may be used.

  Further, in the above embodiment, in the cooking operation of the bread course, the control unit 90 operates the upper heater 50 and the lower heater 60 together with the internal fan 70. However, the control unit 90 may operate the rear heater 25 together with the internal fan 70. In such a configuration, in the third preheating step, the control unit 90 sets the temperature in the cooking chamber 21a so that the breaker of the outlet connected to the electric oven 1 does not easily fall. By reaching the heating temperature, after the rear heater 25 is turned off, the steam heater 82 is turned on. Moreover, the control part 90 turns on the back heater 25, when the temperature in the cooking chamber 21a falls below indoor heating temperature, when the steam heater 82 is not turned on, and the temperature of the heat accumulator 81 is less than steam preheating temperature. When the temperature is lowered, the steam heater 82 is turned on when the rear heater 25 is not turned on.

  In the above embodiment, the rear heater 25 is disposed so as to surround the impeller 71 of the internal fan 70. However, the rear heater 25 may be disposed in the storage chamber 21b so that the air sent from the internal fan 70 comes into contact with the rear heater 25. For example, two heaters provided adjacent to the left and right sides of the internal fan 70 You may be comprised with a heater.

  Furthermore, in the above embodiment, the centrifugal fan is used as the internal fan 70, but other types of fans such as an axial fan may be used.

  Furthermore, the present invention is not limited to an electric oven, and can be applied to, for example, an microwave oven having a high-frequency heating function in addition to an oven function.

  In addition, the embodiment of the present invention can be variously modified as appropriate within the scope of the technical idea shown in the claims.

21a Cooking room
21b containment room
25 Rear heater (third heater)
30 Operation unit
50 Upper heater (first heater)
60 Lower heater (second heater)
70 Inside fan (fan)
80 Steam generator
90 Control unit

Claims (3)

A cooking chamber in which trays on which bread dough is placed can be accommodated in two rows, upper and lower,
A first heater and a second heater for heating the cooking chamber from above and below, respectively;
A fan that is arranged in a storage chamber that communicates with the cooking chamber and convects air between the cooking chamber and the storage chamber;
A third heater disposed in the housing chamber and in contact with the air sent from the fan;
A steam generator for generating steam supplied into the cooking chamber;
An operation unit capable of selecting a first cooking course in which bread dough wetted with steam generated by the steam generator is baked and a second cooking course in which dough does not need to be wetted with steam;
When the first cooking course is selected by the operation unit, a first cooking operation is performed in which the first heater and the second heater are operated and the fan is not operated, and the operation unit performs the first cooking operation. A control unit that performs a second cooking operation to operate the third heater and the fan when two cooking courses are selected,
An oven device characterized by that. The oven device according to claim 1,
The fan is disposed at a height position between an upper tray and a lower tray arranged in two upper and lower stages in the storage chamber.
An oven device characterized by that. The oven apparatus according to claim 1 or 2,
The steam generator is disposed above the fan in the storage chamber.
An oven device characterized by that.

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