JP2016219288A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker capable of quickly heating the lower surface by induction heat and heating the upper surface and the interior by far infrared radiation, thereby baking deliciously and cooking.SOLUTION: A cooking device comprises a cooking chamber 1 having an opening 1a on the front surface of a main body, an upper heater 11 which is provided at the upper portion of the cooking chamber 1 to radiate far infrared rays, a plate 18 provided at the bottom portion of the cooking chamber 1, a lower heating coil 13 provided below a plate 18 of the cooking chamber 1, a door 19 for closing the opening 1a of the cooking chamber 1, and a cooking container 12 including a bottom plate 12a which is placed on the plate 18 provided in the cooking chamber 1 and inductively heated by the lower heating coil 13 to generate heat, and a side plate 12b which is higher than the height of a food item 99 placed on the bottom plate 12a. The bottom plate 12a of the cooking container 12 generates heat to heat the lower surface of the food item 99 and radiate far infrared rays from the upper heater 11 to heat the upper surface and the interior of the food item 99 for cooking.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a cooking device including a grill that uses induction heating and a heater as a heat source.

  In a conventional cooking device, a cooking chamber has an upper heating body such as a sheathed heater and a lower heating body that is a grill heating coil, and the lower heating body is covered with a bottom plate such as crystallized glass and cooked on the bottom plate. A double-sided grill with an upper heating body and a lower heating body placed on the cooking plate, induction heating the cooking heating plate with the lower heating body, placing the food directly on the cooking heating plate, and cooking There is a device. (See Patent Document 1).

JP 2010-267422 A

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

  This invention solves the above-mentioned conventional problem, and it aims at providing the heating cooker which can suppress the dirt in a cooking chamber.

  The present invention includes a cooking chamber having an opening on the front surface of the main body, an upper heater provided at an upper portion of the cooking chamber, which emits far-infrared rays, a plate provided at the bottom of the cooking chamber, and the plate of the cooking chamber. A lower heating coil provided below, a door that closes the opening of the cooking cabinet, a bottom plate that is placed on the plate provided in the cooking cabinet and is heated by induction heating by the lower heating coil, and the bottom plate A cooking container provided with a side plate higher than the height of the placed food, the bottom plate of the cooking container generates heat, heats the lower surface of the food, and radiates far infrared rays from the upper heater. The upper surface and the inside of the cooked food are heated for cooking.

  According to the present invention, the lower surface of the cooked food can be quickly heated by heat generated by induction heating, the upper surface and the inside of the cooked food can be heated and cooked deliciously by far-infrared rays, and contamination in the cooking cabinet can be suppressed. A cooking device can be provided.

It is a perspective view of the cooking chamber of one example. It is a perspective sectional view of the IH cooking heater of one example. It is side surface sectional drawing by the side of the cooking chamber of one Example. It is a perspective view which shows the upper heater 11 of the heating cooker of one Example. It is a cross-sectional view of the cooking chamber of one example.

  Hereinafter, as an example of the present invention, a built-in type IH cooking heater having a cooking chamber will be described as an example, but this embodiment can be applied to any cooking heater having a cooking chamber.

  FIG. 1 is a perspective view of the cooking chamber of the first embodiment, and shows a single cooking chamber 1 mounted on an IH cooking heater. The state where the grill pan 12 is pulled out together with the door 19 to the front side of the IH cooking heater main body 50 is shown inside the cooking chamber 1.

  FIG. 2 is a perspective view of an IH cooking heater according to an embodiment. 2, this figure shows a state in which the top plate 9 is removed from the induction heating coil 22, and the substrate case 5 has the induction heating coils 22 and 22a and a substrate 51 for supplying a high frequency current to the induction heating coil. Is installed.

  FIG. 3 is a side sectional view of the cooking chamber of one embodiment. In FIG. 3, this figure shows the state in which the food 99 is placed on the grill pan 12 in the cooking chamber 1 of the IH cooking heater. That is, the cooking chamber 1 shown in FIG. 1 is provided on the left side as viewed from the front of FIG.

  Mainly using FIG. 1, the structure of the cooking chamber 1 of a present Example is demonstrated. 1 to 3, the cooking chamber 1 is composed of a metal box, has an opening 1a on the front surface of the main body 50, and includes a plate 18 provided with a material such as glass on the bottom 1b. On the front side, there is provided a door 19 that slides in the front-rear direction of the main body and closes the opening 1a of the openable cooking chamber 1 for taking in and out the food 99 such as fish, meat and pizza. The structure which the slide rail etc. which slide back and forth are provided in the lower side surface of the outer side of the cooking chamber 1, and the door 19 may be attached to the front-end | tip part of a rail may be sufficient. Or the door 19 may be attached to the front-end | tip part of the grill pan 12 which is a cooking container mentioned later, and it may mount on the plate 18 and slide. The cooked food 99 is placed on the grill pan 12. A grill pan 12 is disposed between the upper heater 11 and the plate 18 in the cooking chamber 1.

  Above the inside of the grill cabinet, an upper heater 11 made of a sheathed heater is disposed so as to be exposed in the cabinet. The upper heater 11 is a sheathed heater that radiates far infrared rays. A lower heating coil 13 covered with a plate 18 provided on the bottom 1 b of the cooking cabinet 1 is attached below the cooking cabinet 1.

  The plate 18 may be any material that transmits electromagnetic waves, such as glass (for example, crystallized glass, borosilicate glass). In this embodiment, the outer periphery of the plate 18 is made of silicon rubber (not shown) or the like in the cooking chamber 1. The configuration is fixed to the bottom 1b. The structure which can be attached and detached and the plate 18 itself can also be removed and washed may be sufficient. Needless to say, if it can be attached and detached, the cleaning property will be further improved. However, since dust and the like easily enter the gap between the plate 18 and the storage wall, the plate 18 provided so as to cover the lower heating coil 13 can be fixed. desirable.

  Further, a mica plate or the like may be used as the table 18 and may be fixed to the bottom 1b of the cooking chamber 1 with screws or the like, for example. In this embodiment, the winding shape of the lower heating coil 13 is rectangular according to the internal shape, but it may be a circular shape that can be easily wound, or may be divided into a plurality of parts. However, since the grill pan 12 is difficult to be induction-heated in the portion where the lower heating coil 13 is not provided, it is better to wind the coil so as to cover the entire lower surface inside the refrigerator. Further, by providing one or two gaps between the inner periphery and the outer periphery, and arranging the coil, it is possible to suppress uneven heating at the grill pan 12 that is induction-heated and to prevent uneven heating.

  Here, the grill pan 12 is provided with a bottom plate 12a on which heat is generated by induction heating by the lower heating coil 13 to directly place the cooked food. A side plate 12b extending from the bottom plate 12a to a height position near the upper heater 11 is provided. For example, the grill pan 12 is a magnetic metal plate with good induction heating, such as iron or stainless steel, and a plate thickness of about 1 to 2 mm is suitable. When the induction heated grill pan 12 is thick, the heat capacity is increased, and the temperature rise rate of the grill pan 12 is slowed, so that the performance as a heat source is deteriorated.

A magnetic metal plate having good induction heating, such as iron or stainless steel, may be provided outside the bottom plate 12a so as to face the lower heating coil 13, and a clad material of an aluminum base material and stainless steel may be used. Moreover, what fixed the stainless steel plate by caulking etc. to the bottom part of the aluminum container may be sufficient.
The bottom 1b of the cooking chamber 1 of the present embodiment includes a plate 18 that is substantially flat. The grill pan 12 is configured to be able to slide in and out from the opening 1a on the front side. Here, the plate 18 may be provided horizontally in the cabinet, but may be held by unevenness or depressions in order to determine the position of the grill pan 12 in the depth direction. By determining the mounting position of the grill pan 12 to some extent, it becomes easy to confirm whether the grill pan 12 is installed or not, and it is possible to detect a constant part temperature when detecting the temperature. Further, after the grill pan 12 is removed from the interior and cleaned, the mounting position can be prevented from being displaced when the grill pan 12 is attached to the interior.

  The door 19 for taking in and out the food 99 is provided with a locking portion 14 that moves following the door 19, and the grill pan 12 on which the food 99 is placed is locked. Here, the food 99 is placed on the bottom plate 12a of the grill pan 12, and the side plate 12b of the grill pan 12 surrounds the entire circumference of the food 99, and the minimum required height is higher than the height of the food 99 to be cooked. The maximum height is the height that can be taken out from the opening 1a, and is provided up to the height position in the vicinity of the upper heater 11. By providing the height of the side plate 12b up to the position described above, the inside of the cooking cabinet 1 is prevented from becoming dirty.

  Therefore, the bottom plate 12a of the grill pan 12 generates heat in the cooking pan 1 to directly contact and heat the food 99, and the upper heater 11 is provided on the food 99 while maintaining a predetermined distance. Further, the bottom plate 12a of the grill pan 12 is provided with a groove 12c and an inclination so as to catch fat and moisture falling from the food 99. A plurality of irregularities may be provided on the bottom plate 12a. Further, the groove 12c is provided on the outer periphery of the bottom plate 12a, and the lower heating coil 13 is provided on the inner side of the groove 12c, thereby suppressing the temperature rise of the groove 12c, thereby suppressing the temperature of the fat accumulated in the groove 12c, and cooking 99 can be heated deliciously.

  The bottom plate 12a of the cooking container 12 generates heat to heat the lower surface of the food 99, and far infrared rays are emitted from the upper heater 11 to heat the upper surface and the inside of the food 99 for cooking.

  Further, a temperature control means 30 for detecting the temperature of the grill pan 12 placed on the plate 18 is provided in the cooking cabinet 1. Here, the temperature control means 30 may project a temperature sensor such as a thermistor on the inner wall of the cabinet so as to directly contact the grill pan 12, or an infrared sensor that can measure the temperature in a non-contact manner, for example. In order to detect the temperature by contact, a temperature sensor may be provided on an elastic body such as a spring.

  Further, in the cooking chamber 1, there is provided an installation detecting means 31 for determining whether or not the grill pan 12 placed on the plate 18 is placed at the original position. Here, the installation detecting means 31 may be a switch that is turned ON / OFF by contact, or may be, for example, an optical sensor that detects the presence or absence of the grill pan 12 without contact.

  The temperature control means 30 and the installation detection means 31 can easily adjust the temperature of the grill pan 12 according to the food 99, and when the grill pan 12 is taken out, energization of the lower heating coil 13 of the cooking cabinet 1 is suppressed. The grill pan 12 can be safely attached and detached. Therefore, even if the grill pan 12 is removed and the interior is cleaned, it can be easily returned to the original state after cleaning.

  The cooking chamber 1 is provided with an exhaust duct 10 for discharging oil smoke, steam, etc. in the interior on the back side, and exhausts from an exhaust port 9b provided behind the communicating top plate 9. Here, the exhaust duct 10 may be provided with a catalyst for performing smoke removal and deodorization treatment, or an exhaust fan or the like may be separately provided in the route of the exhaust duct 10.

  FIG. 4 is a perspective view showing the upper heater 11 of the cooking device, and FIG. 5 is a cross-sectional view of the cooking chamber of the cooking device.

  As shown in FIGS. 4 and 5, the upper heater 11 is arranged in the upper part of the cooking chamber 1 (see FIGS. 3 and 5) mainly extending in the front-rear direction and being folded back. The terminal portion 11c is formed outside the plate 1d (see FIG. 3). Further, the upper heater 11 is fixed to the upper plate 1e (see FIG. 3) of the cooking cabinet 1 via fixing brackets 11d and 11d, and is fixed to the rear plate 1d (see FIG. 3) via fixing bracket 11f. .

  As shown in FIG. 3, the upper heater 11 extends throughout the cooking chamber 1 in the depth direction of the cooking chamber 1, and as shown in FIG. 5, the upper heater 11 extends in the lateral width direction of the cooking chamber 1. It spreads throughout. Therefore, the whole upper part of the grill pan 12 in which the food item 99 is placed in the cooking cabinet 1 is covered in a planar shape.

  As a result, when cooking 99 items such as four saury on the grill pan 12 and cooking them, the upper heater 11 heats every corner of the grill pan 12.

  In general, sanma is delicious when cooked over charcoal, and the temperature of the charcoal is about 600 ° C.

  The upper heater 11 of the present embodiment is composed of a sheathed heater, so that the surface temperature of the sheathed heater is about 600 ° C., which is the same as the temperature of the charcoal fire, so that it can be baked deliciously when grilling saury. The watt density is matched. When the surface temperature of the sheathed heater is 600 ° C., far infrared rays are radiated from the surface at a rate of 80% and near infrared rays at 20%. Electric power control to the sheathed heater is performed by ON / OFF control. During cooking, the surface temperature of the sheathed heater varies from about 300 to 1000 ° C., and the surface temperature is controlled to about 600 ° C. on average.

  As a result, charcoal-grilling that can be baked deliciously with far-infrared rays can be achieved with a sheathed heater. Moreover, as described above, since the upper heater 11 spreads in a planar shape from above the cooking chamber 1 and radiates, the distance between the upper heater 11 and the food 99 becomes substantially equal. Both the cooked food 99 and the cooked food 99a shown in FIG. 5 have no shortage of baking, and can be baked deliciously through fire.

Of course, since the cooking chamber 1 performs a wide variety of cooking, the upper heater 11 controls the surface temperature by controlling the electric power in order to cook deliciously while controlling the strength of heating in accordance with the cooking,
The cooking condition and bake color are realized. Therefore, the surface temperature of the upper heater 11 is not limited to 600 ° C.

  The upper heater 11 is not limited to the above-described sheathed heater, and may be a quartz tube heater or a lamp heater that can average the surface temperature of about 600 ° C., especially when grilling fish. By setting the surface temperature to about 600 ° C., far infrared rays are radiated at a rate of 80% and near infrared rays at a rate of 20%.

Next, the internal configuration of the IH cooking heater in which the cooking chamber 1 is stored will be described mainly with reference to FIG.

  On the upper surface of the IH cooking heater main body 50, there are provided a top plate 9, an intake port 9a and an exhaust port 9b for allowing air inside and out of the main unit 50 to enter and exit, and an operation unit 61 for operating the cooking pan. In addition, the exhaust port 9b is the same as the exhaust port of the cooking chamber 1 shown in FIG. Further, the air inlet 9 a may be provided on the front surface and the lower surface of the main body 50 without being provided on the upper surface of the main body 50.

  Below the top plate 9, induction heating coils 22 and 22a are provided at substantially lower positions of the pan mounting portion 90, and a metal pan capable of induction heating is placed on the pan mounting portion 90 for cooking. it can. In this embodiment, all three openings on the top plate 9 are pot mounting portions 90 that can induction-heat a metal pan, but an electric heater such as a radiant heater is arranged in part below the pot mounting portion 90. It may be. A coil base 21 in which a plurality of ferrites 24 are arranged radially is provided below the top plate 9, and an induction heating coil 22 for heating the cooking pot is provided on the coil base 21. . The coil base 21 is fixed to the apparatus main body 50 via the coil holding part 25. A temperature sensor 23 is attached to the central portion of the induction heating coil 22 for temperature management.

  On the front left side of the main body 50, there is an inlet of the cooking chamber 1 for grilling fish, and on the right side of the front side there is an operation panel 60 for operating the cooking pan and heating the cooking chamber 1, and adjusting the heating power thereof. The amount is displayed on the display unit 65.

  Further, a substrate case 5 on which an electronic component or the like for supplying high frequency current to the induction heating coil 22 or a fan device 4 for cooling the electronic component 52 or the like of the substrate 51 is mounted is provided on an operation panel 60. It is arrange | positioned at the side surface of the cooking chamber 1 used as back. That is, the fan device 4 is provided behind the main body 50 with respect to the substrate 51 disposed inside the substrate case 5. Here, the operation panel 60 is disposed on the right side of the front surface of the IH cooking heater main body 50, and includes operation buttons 60a for selecting cooking and the like.

  That is, the cooking chamber 1 and the substrate 51 are arranged below the top plate 9 on the left and right sides of the induction heating coils 22 and 22a. Here, it goes without saying that the grill cabinet 1 can be applied to the present embodiment at any position on the left or right side or in the center, and can be applied regardless of the arrangement of the substrate 51.

  As shown in the drawing, among the electronic components arranged on the substrate 51, the high heat generating component 59 can be fixed to the heat sink 55 to lower the component temperature. Here, examples of the high heat generating component 59 include an IGBT and a diode bridge.

  In the present embodiment, a circuit board that supplies a high-frequency current to a lower heating coil 13 that induction-heats the grill pan 12 of the cooking cabinet 1 is provided in the substrate case 5. Here, the power supply circuit of the lower heating coil 13 may be provided separately together with the induction heating coils 22 and 22a, or may be shared with the induction heating coil 22a that heats the pan mounting portion 90 on the back side, for example. That is, if the inverter power supply of the induction heating coils 22 and 22a is shared, an increase in the board volume mounted on the IH cooking heater and an increase in mounting density are suppressed, and an air path for cooling the heating coils 22 and 22a and the board 51 is provided. It becomes easy to provide widely. Accordingly, the cooling of the lower heating coil 13 and the substrate 51 serving as the heat source of the cooking chamber 1 can be facilitated, and stable induction heating can be performed in each heat source.

  In this structure, the air sucked from the intake portion 5 a of the substrate case 5 communicating with the intake port 9 a is blown out from the fan device 4 toward the substrate 51. The blown air cools the substrate 51 (the electronic component 52 and the heat generating component 59) that generates heat. After the substrate 51 is cooled, the air is provided at the upper portion of the substrate case 5, that is, below the left and right induction heating coils 22. Enter the ventilation duct 7. The air that has entered the ventilation duct 7 constitutes a flow from the outlets 7 a and 7 b toward the lower surfaces of the left and right induction heating coils 22, and a part of the air is guided to the cooking chamber 1 side to cool the lower heating coil 13. Used.

  The air that has cooled these parts flows through the space where the induction heating coils 22 and 22a below the top plate 9 are arranged toward the back of the main body 50, and is exhausted from the exhaust port 9b.

  With the above configuration, the operation of the built-in type IH cooking heater according to the embodiment shown in FIGS. 1 to 3 will be described by taking as an example the case where the food 99 placed on the grill pan 12 of the cooking chamber 1 is heated.

  First, after opening the door 19 and putting the food 99 into the cooking cabinet 1, the cooking temperature and time are set on the operation panel 60, or a preset automatic cooking menu is set, and the operation button 60a is pressed to cook the grill. Is started. When cooking starts, the upper heater 11 or the lower heating coil 13 is energized, the bottom plate 12a of the grill pan 12 generates heat, the surface becomes hot, the lower surface of the cooked food 99 is heated, and the surface becomes hot from the upper heater 11. Infrared rays are radiated and the upper surface and the inside of the food 99 are radiantly heated and cooked.

  A heat insulating material 52a is interposed between the upper heater 11 and the ventilation duct 7, and the heat of the upper heater 11 is shielded from heat so as not to be affected by the ventilation duct 7 side.

  During cooking, fats and oils, moisture, debris, oily smoke and steam generated from the food 99 are generated. Oil and fat, moisture and debris during cooking are collected in the groove 12c of the bottom plate 12a of the grill pan 12. Oil smoke and steam are discharged to the outside through the exhaust duct 10 through the exhaust port 9b.

  Here, in this embodiment, the outside air flowing in through the gap between the doors 19 flows into the gap between the cooking cabinet 1 and the grill pan 12 side plate 12b, so that the side plate 12b of the grill pan 12 is unlikely to become hot and the cooked food in the cooking cabinet 1 is used. It is possible to prevent smoke and ignition by oil from 99.

  In the structure of this embodiment, the grill pan 12 can be removed from the cooking cabinet 1 together with the door 19 and washed. In addition, in the cooking chamber 1 from which these are removed, a wide space that can reach the back side of the interior is opened, and the uneven portions are reduced, so that wiping and cleaning are facilitated.

  After cleaning, the grill pan 12 can be slid and inserted together with the door 19 to easily return to the original state. Even if the installation detection means 31 shown in the present embodiment forgets to put the grill pan 12 in the event, the upper heater 11 and the lower heating coil 13 are not energized, and it is safe and easy to clean. A high IH cooking heater can be provided.

  As described above, according to the present embodiment, the lower heating coil 13 quickly heats the lower surface of the cooking unit 99 by the heat generated by the bottom plate 12a of the grill pan 12 by induction heating, and the upper heater 11 becomes hot and emits far infrared rays. Then, the upper surface and the inside of the food 99 can be heated and cooked deliciously.

  It is possible to provide a heating cooker that can suppress cooking dirt from sticking to the inside of the cooking cabinet 1 with the grill pan 12.

  Since the grill pan 12 that becomes hot and dirty can be easily taken out, the cleaning property is improved.

  Moreover, even if it is an IH cooking heater with a height restriction in the cooking cabinet 1, the bottom 1b of the cooking cabinet 1 is made of glass and is easy to wipe because it is a plate 18 so that it is easy to reach the back of the cooking cabinet and wipe it to every corner. Become.

  In addition, since the grill pan 12 is placed on the plate 18 and induction heated by the lower heating coil 13 disposed below the plate 18, the lower heating coil 13 can be efficiently cooled, and the lower heating coil 13 and the grill pan 12 can be easily cooled. Since the distance can be kept constant, the heat generation of the grill pan 12 can be controlled by efficient and stable induction heating.

  In addition, it is easy to provide a wide air path for cooling the heating coils 22 and 22a and the substrate 51 by suppressing an increase in the volume of the substrate mounted on the IH cooking heater and an increase in mounting density by sharing the inverter power supply. Accordingly, the cooling of the lower heating coil 13 and the substrate 51 serving as the heat source of the cooking chamber 1 can be facilitated, and stable induction heating can be performed in each heat source.

  Moreover, the abnormal overheating of the grill pan 12 can be detected, the temperature in the cooking chamber 1 can be controlled safely, and the heating and cooling of the cooked item 99 can be adjusted.

  Furthermore, with the grill pan 12 taken out, the energization of the lower heating coil 13 of the cooking cabinet 1 can be suppressed, the grill pan 12 can be safely attached and detached, and an IH cooking heater with high cleanability can be provided.

  DESCRIPTION OF SYMBOLS 1 ... Cooking chamber, 1a ... Opening, 1b ... Bottom part, 11 ... Upper heater, 12 ... Cooking container, 12a ... Bottom plate, 12b ... Side plate, 13 ... Bottom Heating coil, 18 ... Plate, 19 ... Door, 50 ... Body, 99 ... Cooking

Claims (1)

A cooking chamber having an opening on the front surface of the main body;
An upper heater that is provided at the top of the cooking chamber and emits far-infrared rays;
A plate provided at the bottom of the cooking chamber;
A lower heating coil provided below the plate of the cooking chamber;
A door that closes the opening of the cooking chamber;
A cooking vessel provided with a bottom plate placed on the plate provided in the cooking chamber and heated by induction heating by the lower heating coil and a side plate higher than the height of the food placed on the bottom plate;
With
The cooking device characterized in that the bottom plate of the cooking container generates heat to heat the lower surface of the cooked food, and radiates far infrared rays from the upper heater to heat and cook the upper surface and the inside of the cooked food. .

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