JP2022018137A - Heating cooker - Google Patents

Abstract

To suppress occurrence of so-called air entrainment that a pump sucks air with cleaning water, in executing a cleaning program for cleaning the inside of a cooking chamber of a heating cooker.SOLUTION: In a heating cooker 10, a control device 50 has a cleaning program for cleaning the inside of a cooking chamber 20 by circulated cleaning water, by sending the cleaning water in a tank 14 to a cleaning nozzle 40 by operating a pump 42 to jet it into the cooking chamber 20 from the cleaning nozzle 40, scattering the jetted cleaning water in the cooking chamber 20 by air flowing by operation of a convection fan 26, and returning the scattered cleaning water to the tank 14 from a drain port 20d. The control device 50 controls the convection fan 26 to alternately change rotating directions between normal rotation and reverse rotation per a prescribed time interval, and controls the operation of the pump 42 to be temporarily stopped at a timing of changing the rotating direction of the convection fan 26, in the execution of the cleaning program.SELECTED DRAWING: Figure 11

Description

The present invention relates to a cooker for cooking foodstuffs with hot air such as a steam convection oven, and more particularly to a cooker with a washing function for a kitchen.

Patent Document 1 below discloses a cooking device that cooks foodstuffs with hot air. This cooker has a cooker that cooks ingredients, a heater that heats the inside of the cooker, a convection fan that convection the air in the cooker, a steam generator that supplies steam to the cooker, and a heater. It is equipped with a convection fan and a control device that controls the operation of the steam generator. The control device of this cooking device is equipped with a cooking program for automatically cooking ingredients, and when the cooking program is executed by the control device, the air in the kitchen is heated by the operation of the heater and the convection fan. The hot air that flows is supplied with steam by the operation of the steam generator, and the foodstuffs stored in the kitchen are cooked by the hot air containing the steam.

When the food is cooked in the kitchen, the oil contained in the food scatters in the kitchen together with the convected hot air, and the oil adheres to the peripheral wall of the kitchen. In this type of cooking cooker, it is necessary to keep the inside of the cooking cabinet clean at all times, and it is hygienic to clean the cooking cabinet every day, for example, when it is used. This heating cooker connects a cleaning nozzle that sprays cleaning water to the ceiling of the kitchen and a drain port provided at the bottom of the kitchen to the cleaning nozzle so that the inside of the kitchen can be automatically cleaned. It is equipped with a washing water passage, a tank that is interposed in the washing water passage to temporarily store the washing water, and a pump that sends the washing water in the tank to the washing nozzle.

The control device of this heating cooker has a cleaning program that automatically cleans the inside of the kitchen, and when the cleaning program is executed by the control device, the cleaning water in the tank is sent to the cleaning nozzle by the operation of the pump. The sent washing water is sprayed into the kitchen from the washing nozzle, and the sprayed washing water is scattered in the kitchen in a state of being heated by the high-temperature washing water by the hot air convection by the operation of the heater and the convection fan. The scattered washing water returns to the tank from the drain port, and the inside of the kitchen is washed with the high-temperature washing water circulating between the tank and the tank.

Japanese Unexamined Patent Publication No. 2019-138618

In the heating cooker described in Patent Document 1 described above, when the cleaning program is executed, the cleaning water ejected from the cleaning nozzle into the kitchen is heated by the hot air convected by the operation of the heater and the convection fan. It becomes hot washing water and is scattered in the kitchen. At this time, if the convection fan is controlled so as to alternately change the rotation direction between forward rotation and reverse rotation at predetermined time intervals, the washing water is scattered to every corner of the cooking chamber by the air flow in the cooking chamber that changes periodically. Will be done.

Also, during the cleaning program, the cleaning water ejected from the cleaning nozzle was scattered to every corner of the kitchen by the convection fan and then returned to the tank from the drain, but scattered in the kitchen. The wash water is swirled by the flow of air convected by the convection fan and returned to the tank through the drain, so it temporarily collects at the bottom of the kitchen. If the convection fan is temporarily stopped when changing the direction of rotation of the convection fan, the flow of the washing water at the bottom of the cooking cabinet changes, the amount of washing water remaining in the cooking cabinet temporarily increases, and the tank The amount of wash water remaining in the water is temporarily reduced. If the pump is continuously operated in this state, air will be contained in the washing water of the tank sucked by the pump, and so-called air biting may occur in which the pump sucks the washing water containing air. was there. An object of the present invention is to reduce the occurrence of so-called air biting in which a pump sucks air together with cleaning water when a cleaning program for cleaning the inside of a cooking chamber of a cooking device is executed.

In order to solve the above problems, the present invention has a kitchen for cooking ingredients, a convection fan for convection of air in the kitchen, a drain port provided at the bottom of the kitchen, and a ceiling of the kitchen. A cleaning nozzle that is provided in the section to inject cleaning water, a cleaning water passage that connects the drain port and the cleaning nozzle, a tank that is provided in the cleaning water passage to temporarily store the cleaning water, and the cleaning water in the tank. It is equipped with a pump that sends water to the cleaning nozzle and a control device that controls the operation of the convection fan and the pump. The control device sends the cleaning water in the tank to the cleaning nozzle by operating the pump and cooks from the cleaning nozzle. It is sprayed into the refrigerator, and the sprayed wash water is scattered in the kitchen by the convection air by operating the convection fan, and the scattered wash water is returned to the tank from the drain port, and between the tank and the tank. It is a heating cooker with a washing function of a kitchen having a washing program for washing the inside of the kitchen with circulating washing water, and the control device sets a convection fan every predetermined time while executing the washing program. It is controlled to change the rotation direction alternately between forward rotation and reverse rotation, and it is characterized by controlling to temporarily stop the operation of the pump at the timing of changing the rotation direction of the convection fan. Is to provide.

In the cooker configured as described above, when the cleaning program is being executed, the convection fan is controlled to alternately change the direction of rotation between normal rotation and reverse rotation at predetermined time intervals, and the cleaning nozzle is used. The washing water jetted from is scattered to every corner of the cooking room by the air convected by the convection fan that rotates by alternately changing the direction of rotation in the forward and reverse directions at predetermined time intervals. Since the washing water scattered in the kitchen flows into the drain port while swirling at the bottom of the kitchen due to the flow of convection air, the washing water at the bottom of the kitchen is given centrifugal force when swirling. , Washing water will temporarily collect at the bottom of the cooking cabinet. When the rotation direction of the convection fan is changed, the operation of the convection fan is temporarily stopped, and the flow of the washing water flowing into the drain port while swirling at the bottom of the cooking cabinet also changes. At this time, the washing water remaining at the bottom of the kitchen temporarily increases due to the change in flow, and as a result, the amount of washing water returning to the tank decreases, and in this state, the washing water in the tank is washed by the pump. When attempting to deliver to the nozzle, the pump may aspirate air with the wash water. On the other hand, since the operation of the pump is controlled to be temporarily stopped at the timing of changing the rotation direction of the convection fan, the pump is temporarily stopped when the amount of washing water returning to the tank is decreasing. Therefore, it is possible to prevent the so-called air biting in which the pump sucks air together with the washing water.

In the heating cooker configured as described above, the tank is provided with a water level sensor that detects the water level in the tank, and the control device temporarily stops the pump at the timing of changing the rotation direction of the convection fan. When the water level sensor detects a water level at which air does not flow into the pump, it is preferable to control the pump to operate again. When this is done, the water level in the tank is controlled so that the pump is operated again after the water level in which air does not flow into the pump, so that the so-called air biting that the pump sucks air together with the washing water is ensured. Can be prevented from occurring in.

It is a front view of one Embodiment of the cooking apparatus of this invention. It is a front view with the door of FIG. 1 open. It is a vertical sectional view in the central part in the front-rear direction. It is a cross-sectional view of AA. It is a cross-sectional view of AA when the partition plate and the support frame are removed. It is the left side view which made the machine room visible by removing the left panel of a housing. It is a schematic diagram of a cooking device. It is a block diagram of a control device. It is a flowchart which shows the control of the 1st cleaning program. It is a flowchart which shows the control of a steam pre-cleaning operation. It is a flowchart which shows the control of a washing operation. It is a flowchart which shows the control of a dry operation. It is a schematic diagram corresponding to FIG. 7 of the embodiment in which the water level sensor is provided in the tank. It is a perspective view of the drainage plate which shows the other embodiment.

Hereinafter, an embodiment of the cooking device of the present invention will be described with reference to the accompanying drawings. The cooking device of the present invention is called a steam convection oven, and cooks food by convection of hot air containing steam. In addition, this cooking cooker is a cooking cooker with a washing function for washing the inside of the cooker. As shown in FIG. 1, the heating cooker 10 has a machine room 12 in the left side portion of the housing 11 and a cooking cabinet 20 in the housing 11 excluding the machine room 12 for cooking food. I have. As shown in FIG. 2, the front portion of the cooking cabinet 20 is provided with an opening 20a for putting in and taking out foodstuffs, and the opening 20a is provided with a door 13 for opening and closing the opening. As shown in FIGS. 1 and 2, a door open / close detector 13a is provided on the front surface of the cooking cabinet 20, and the door 13 closes (opens) the opening 20a by the door open / close detector 13a. ) Is detected.

As shown in FIG. 3, the cooking cabinet 20 is for accommodating and cooking foodstuffs, and the portion excluding the left side portion of the cooking cabinet 20 is used as the foodstuff storage chamber 21 for accommodating the foodstuffs, and the cooking cabinet 20 is used. The left side portion is a hot air generation chamber 22 that generates hot air to be sent to the food storage chamber 21. A partition plate 23 for partitioning the food storage chamber 21 and the hot air generation chamber 22 is provided on the left side of the central portion in the left-right direction of the cooking cabinet 20, and the partition plate 23 can ventilate the food storage chamber 21 and the hot air generation chamber 22. It is divided into. The partition plate 23 has a function of a fan cover that covers the suction port side of the convection fan 26 arranged in the hot air generation chamber 22. As shown in FIG. 4, a large number of suction ports 23a are formed in the partition plate 23, and the air in the food storage chamber 21 is sent to the hot air generation chamber 22 through the suction ports 23a. Further, the partition plate 23 is attached so as to form a space through which air can pass between the ceiling wall, the bottom wall, the front wall and the rear wall of the cooking cabinet 20, so that the partition plate 23 and the cooking cabinet 20 are attached. A ventilation passage 23b through which air passes is formed between the ceiling wall, the bottom wall, the front wall, and the rear wall, and the air in the hot air generation chamber 22 is sent to the food storage chamber 21 through the ventilation passage 23b.

As shown in FIGS. 2 to 4, the food storage chamber 21 of the cooking cabinet 20 is provided with a pair of left and right support frames 24 for vertically supporting trays called hotel bread in a multi-stage manner. The support frame 24 of this embodiment supports the tray up and down in 10 steps, and is made by bending a metal wire material (metal wire material). The support frame 24 includes a pair of front and rear columns 24a and rails 24b fixed to the front and rear columns 24a to support the left and right edges of the tray.

As shown in FIGS. 3 and 5, a heater 25 and a convection fan 26 are provided in the hot air generation chamber 22 of the cooking cabinet 20. The heater 25 heats the inside of the cooking chamber 20 and is wound in a substantially annular shape on the left side wall of the cooking chamber 20. The convection fan 26 convects the air in the cooking cabinet 20 and is attached to the inside of the heater 25 wound in a substantially annular shape on the left side wall of the cooking cabinet 20. As the convection fan 26 of this embodiment, a centrifugal fan made of a sirocco fan is adopted. When the convection fan 26 is operated, the air in the food storage chamber 21 is sucked into the hot air generation chamber 22 through the suction port 23a of the partition plate 23, and the sucked air is blown outward in the centrifugal direction in the hot air generation chamber 22. The blown air is returned to the food storage chamber 21 through the upper and lower and front and rear ventilation passages 23b. Further, when the convection fan 26 is operated together with the heater 25, the air sucked from the food storage chamber 21 into the hot air generation chamber 22 is blown to the heater 25 arranged outside the convection fan 26 to become high temperature hot air. The hot air is returned to the food storage chamber 21 through the upper and lower and front and rear ventilation passages 23b.

As shown in FIG. 5, a temperature sensor 27 is provided in the hot air generation chamber 22 of the cooking cabinet 20. The temperature sensor 27 detects the temperature inside the cooking cabinet 20 and is arranged on the left side wall of the cooking cabinet 20 outside the heater 25.

As shown in FIG. 6, the machine room 12 of the housing 11 is provided with a steam generator 30 for supplying steam into the cooking chamber 20. The steam generator 30 heats water by induction heating to generate steam, and is installed above the tank 14 provided in the machine room 12. The tank 14 is used not only for flowing drainage from the steam generator 30, but also for draining drainage from the kitchen 20, and cooks by detecting the temperature of the air discharged from the kitchen 20. It is also used to measure the amount of steam in the refrigerator 20 and to store washing water when executing a washing program described later. The steam generator 30 has a tubular steam generator 31 that stores water at a predetermined water level, a heating body that heats the water in the steam generator 31 (not shown), and a winding around the outer periphery of the steam generator 31. It is provided with an induction heating coil 32 that heats the heating body, and a steam delivery cylinder 33 that sends the steam generated in the steam generation container 31 to the cooking cabinet 20. The steam delivery tube 33 is connected to a steam introduction port 20b formed on the left side wall of the cooking cabinet 20 shown in FIG. 5, and the steam generated in the steam generation container 31 passes through the steam delivery tube 33 and is a steam introduction port. It is sent from 20b into the kitchen 20.

As shown in FIGS. 3 and 6, the machine room 12 of the housing 11 is provided with an outside air introduction pipe 34 for introducing outside air into the cooking cabinet 20. The outside air introduction pipe 34 adjusts the temperature and humidity in the cooking cabinet 20 by introducing the outside air into the cooking cabinet 20 mainly when cooking in the cooking cabinet 20. As shown in FIGS. 3 and 5, an outside air introduction port 20c is formed on the back side (left side) of the convection fan 26 on the left side wall of the cooking cabinet 20, and the outside air introduction pipe 34 is connected to the outside air introduction port 20c. It is connected. Negative pressure is applied between the left wall of the cooking cabinet 20 and the convection fan 26 when the convection fan 26 is operated, and outside air can be introduced into the cooking cabinet 20 through the outside air introduction pipe 34. Further, the outside air introduction valve 35 is interposed in the outside air introduction pipe 34, and the outside air is introduced into the cooking chamber 20 through the outside air introduction pipe 34 in an amount corresponding to the opening degree of the outside air introduction valve 35.

As shown in FIG. 7, a drain port 20d is formed on the bottom wall (bottom portion) of the cooking cabinet 20, and a cleaning nozzle 40 is provided on the ceiling portion of the cooking cabinet 20. It is connected to the nozzle 40 by a washing water passage. The drain port 20d is provided with a drainage plate 15 that allows liquids such as washing water to pass through and prevents solids such as fallen foodstuffs from passing through, and the liquid such as washing water in the kitchen 20 is a drainage plate. 15 makes it possible to pass through the tank 14. As shown in FIG. 7, the drainage port 20d is connected to the tank 14 by the first drainage pipe 16, and the washing water in the kitchen 20 is sent from the drainage port 20d to the tank 14 through the first drainage pipe 16. Be done. The tank 14 and the washing nozzle 40 are connected by a washing water sending pipe 41, and the washing water in the tank 14 is sent to the washing nozzle 40 through the washing water sending pipe 41. A pump 42 is interposed in the washing water sending pipe 41, and the washing water sent from the cooking chamber 20 into the tank 14 is sent by the pump 42 to the washing nozzle 40 through the washing water sending pipe 41. The washing water passage of this embodiment is composed of a first drain pipe 16 and a washing water delivery pipe 41, but is not limited to this, and connects the drain port 20d of the kitchen 20 and the washing nozzle 40. Anything that does is fine.

As shown in FIG. 7, a water supply pipe 43 for supplying washing water (washing water) from a water supply source such as water supply is connected to the tank 14, and a water supply valve 44 and a flow meter 45 are connected to the water supply pipe 43. Is intervened. The water of the water supply source is supplied into the tank 14 through the water supply pipe 43 by opening the water supply valve 44. The flow rate of water passing through the water supply pipe 43 when the water supply valve 44 is opened is measured by the flow meter 45.

A second drain pipe 17 is connected to the wash water delivery pipe 41 on the upstream side of the pump 42 in the direction in which the wash water flows, and a drain valve 18 is interposed in the second drain pipe 17. The water including the washing water in the tank 14 is discharged through the second drain pipe 17 by opening the drain valve 18. Further, when the washing water is circulated between the tank 14 and the kitchen 20, if the water supply valve 44 is opened with the drain valve 18 closed and the water supply valve 44 is opened at an opening time corresponding to the detected flow rate of the flow meter 45, the tank 14 is opened. A predetermined amount of wash water is stored. The washing water stored in the tank 14 is sent to the washing nozzle 40 through the washing water delivery pipe 41 by the operation of the pump 42, and the sent washing water is ejected from the washing nozzle 40 into the kitchen 20. The washing water sprayed into the cooking cabinet 20 is returned to the tank 14 from the drainage port 20d on the bottom wall of the cooking cabinet 20 through the first drain pipe 16. In this way, the washing water circulates between the tank 14 and the cooking chamber 20 by the operation of the pump 42.

As shown in FIG. 8, the heating cooker 10 includes a control device 50, and the control device 50 includes a door open / close detector 13a, a drain valve 18, a heater 25, a convection fan 26, a temperature sensor 27, and a steam generator. 30, connected to the outside air introduction valve 35, the pump 42, the water supply valve 44, and the flow meter 45. The control device 50 has a microcomputer (not shown), and the microcomputer includes a CPU, a RAM, a ROM, and a timer (all of which are not shown) connected via a bus. Further, the control device 50 includes an inverter circuit for supplying a drive current to the motor of the convection fan 26, and the rotation direction of the convection fan 26 can be changed between forward rotation and reverse rotation by controlling the drive of the inverter circuit. There is.

The control device 50 includes a cooking program for cooking the ingredients in the cooking cabinet 20 in the ROM. The cooking program consists of a hot air mode cooking program in which a heater 25 and a convection fan 26 are operated to heat and cook foodstuffs by convection hot air, and a convection fan 26 and a steam generator 30 are operated to operate a convection hot air containing steam. There are three types of cooking programs: a steam mode cooking program that heats and cooks ingredients, and a combination mode cooking program that heats and cooks ingredients with high-temperature hot air containing confluent steam by operating the heater 25, convection fan 26, and steam generator 30. It has a cooking program. The ROM stores a cooking program in which the set temperature, steam amount, and cooking time in the cooking cabinet 20 are preset, and the user can store the set temperature, steam amount, and cooking time of the cooking cabinet 20 in the cooking program. It is possible to set.

Hot air mode of the cooking program When the cooking program is executed, the air in the cooking cabinet 20 becomes hot air and convection due to the operation of the heater 25 and the convection fan 26, and the foodstuffs stored in the cooking cabinet 20 are convected hot air. Cooked by. Further, when the combination mode cooking program of the cooking program is executed, the air in the cooking chamber 20 becomes hot air and convection due to the operation of the heater 25 and the convection fan 26, and the steam generator 30 in the cooking chamber 20. By supplying steam from the cooking chamber 20, the hot air convected in the kitchen 20 contains steam, and the foodstuffs contained in the kitchen 20 are cooked by the hot air convected containing steam.

The control device 50 includes a cleaning program in the ROM that automatically cleans the inside of the cooking chamber 20 with washing water. The cleaning program includes a first cleaning program having a steam pre-cleaning operation in which the inside of the kitchen 20 is pre-cleaned with steam and a four-time (one or more) cleaning operation in which the inside of the kitchen 20 is washed with high-temperature washing water. The first and second cleaning programs are provided with a second cleaning program having four (one or more) cleaning operations for cleaning the inside of the kitchen 20 with hot cleaning water without a steam pre-cleaning operation. It is selectable.

In the steam pre-cleaning operation of the first cleaning program, steam is supplied into the cooking chamber 20 by the steam generator 30 to pre-clean the inside of the cooking chamber 20 with steam. By the steam pre-cleaning operation, the oil stains (oil stains) adhering to the inside of the cooking chamber 20 are lifted by the steam and easily washed away by the high-temperature washing water by the washing operation after the steam pre-cleaning operation. Become.

In the cleaning operation of the first and second cleaning programs, the cleaning water in the tank 14 is sent to the cleaning nozzle 40 by operating the pump 42, and the sent cleaning water is ejected from the cleaning nozzle 40 into the kitchen 20. The sprayed washing water is scattered in the kitchen 20 in a state of being heated by the convection hot air by operating the heater 25 and the convection fan 26, and the scattered high-temperature washing water is returned to the tank 14 from the drain port 20d. This is a process of cleaning the inside of the kitchen 20 with high-temperature washing water circulating between the tank 14 and the tank 14. The first and second cleaning programs are controlled to perform four cleaning operations in this embodiment, and the first cleaning operation causes hot cleaning water containing detergent to be scattered in the kitchen 20. In the second and subsequent washing operations, water is scattered in the kitchen 20 and the washing water containing the detergent remaining in the kitchen 20 is washed away by rinsing.

In the washing operation, the control device 50 controls the operation of the heater 25 so that the temperature in the cooking cabinet 20 becomes 90 ° C. as an example of the temperature suitable for washing. Further, in the cleaning operation, the control device 50 controls the convection fan 26 to alternately change the rotation direction between forward rotation and reverse rotation every two minutes with the convection fan 26 as a predetermined time, and changes the rotation direction of the convection fan 26. The operation of the pump 42 is controlled to be temporarily stopped for 10 seconds at the timing. The time for changing the rotation direction of the convection fan 26 is set to every 2 minutes, and the time for stopping the operation of the pump 42 at the timing of changing the rotation direction of the convection fan 26 is set to 10 seconds. However, the time for changing the rotation direction of the convection fan 26 and the time for stopping the operation of the pump 42 may be arbitrarily set at other times so as to be the optimum timing for cleaning.

Next, the control of the first cleaning program will be described with reference to FIG. When cleaning the inside of the cooking cabinet 20, the cleaning program is executed with a tablet-shaped (low-height cylindrical) detergent placed on the upper side of the drainage plate 15 provided at the drainage port 20d of the cooking cabinet 20. There are times when the washing program is executed after cooking the ingredients, and when the washing water is scattered in the cooking cabinet 20 after cooking the ingredients, the peripheral wall constituting the cooking cabinet 20 is rapidly cooled by the washing water, and the cooking cabinet 20 is used. There is a risk that the peripheral wall of the wall will be deformed. Therefore, in step 101, the control device 50 determines whether or not the detection temperature of the temperature sensor 27 that detects the temperature in the cooking chamber 20 is higher than the optimum cleaning temperature of 50 ° C.

If the temperature inside the cooking chamber 20 is 50 ° C. or lower, which is a suitable temperature for cleaning, the control device 50 determines NO in step 101 and proceeds to step 106 (step 200) described later. On the other hand, if the temperature inside the cooking chamber 20 is higher than the optimum cleaning temperature of 50 ° C., the control device 50 determines YES in step 101 and executes the cooling operation until the optimum temperature for cleaning becomes 50 ° C. or lower. do. After the determination of YES in step 101, the control device 50 displays a notification prompting the door to be opened on the operation panel on the front surface of the housing 11, and in step 102, whether or not the door 13 is opened by the door open / close detector 13a. If it is not detected by the door open / close detector 13a that the door 13 has been opened, the process returns to step 102.

The control device 50 repeatedly determines NO until the door 13 is opened by the door open / close detector 13a in step 102, and when it is detected by the door open / close detector 13a that the door 13 is opened, step 102 The result is YES, and the process proceeds to step 103. In step 103, the control device 50 operates the convection fan 26 and opens the outside air introduction valve 35. The air outside the housing 11 is negatively sucked into the cooking chamber 20 through the outside air introduction pipe 34, and the temperature inside the cooking chamber 20 is gradually lowered by the introduced outside air. In step 104, the control device 50 determines whether or not the detected temperature of the temperature sensor 27 is 50 ° C. or lower, which is the suitable cleaning temperature, and if the temperature inside the cooking chamber 20 is not lower than the suitable cleaning temperature. It is determined as NO in step 104, and the process returns to step 103.

The control device 50 repeatedly executes the process of step 103 and the determination of NO in the determination process of step 104 until the temperature in the cooking chamber 20 becomes 50 ° C. or lower, and the temperature detected by the temperature sensor 27 is 50 ° C. or less. Then, the control device 50 determines YES in step 104 and proceeds to step 105. The control device 50 stops the operation of the convection fan 26 and closes the outside air introduction valve 35 in step 105, and proceeds to the steam pre-cleaning operation in step 106 (step 200).

The steam pre-cleaning operation shown in step 106 (step 200) is for supplying steam into the cooking chamber 20 and mainly floating oil stains before executing the cleaning operation containing the detergent in the cooking chamber 20. It is the processing of. In the steam pre-cleaning operation, the steam generator 30 is operated based on the detection temperature of the temperature sensor 27 so that the temperature inside the kitchen 20 becomes 100 ° C. as an example of the steam cleaning temperature at which oil stains can be floated. It controls. In this embodiment, the steam pre-cleaning operation of step 105 (step 200) is controlled to be executed for 30 minutes. The execution time of the steam pre-cleaning operation can be set, for example, between 14 and 40 minutes.

As shown in FIG. 10, when the control device 50 operates the steam generator 30 in step 201, steam is supplied from the steam generator 30 into the cooking chamber 20. In step 202, the control device 50 determines whether or not the timer for measuring the operation time of the steam pre-cleaning operation has elapsed 30 minutes, and determines NO until the timer has elapsed 30 minutes. And return to step 201. When the time counting time of the timer for measuring the operation time of the steam pre-cleaning operation has elapsed for 30 minutes, the control device 50 determines YES in step 202 and proceeds to step 203. In step 203, the control device 50 stops the operation of the steam generator 30 and proceeds to the wastewater treatment in step 204. Condensation generated in the cooking cabinet 20 due to the treatment of steps 201 to 202 is accumulated in the tank 14, and when the control device 50 opens the drain valve 18 for 2.5 minutes as wastewater treatment in step 204, the tank The water collected in 14 is discharged to the outside through the second drain pipe 17. The drain valve 18 is controlled to be closed after 2.5 minutes.

As shown in FIG. 9, when the control device 50 finishes the steam pre-cleaning operation in step 106 (step 200), the control device 50 executes the cleaning operation in step 107 (step 300). In the washing operation of step 107 (step 300), the inside of the cooking chamber 20 is washed with high-temperature washing water. The cleaning operation of step 107 (step 300) is controlled to be executed four times, and in the first cleaning operation, the cleaning placed on the upper side of the drainage plate 15 dissolves in the cleaning water, so that the cleaning containing the detergent is performed. The inside of the kitchen 20 is washed with water, and the second and subsequent washing operations are for rinsing washing to wash away the washing water containing the detergent remaining in the kitchen 20 by the first washing operation. In this embodiment, the cleaning operation of step 106 (step 300) is controlled to be executed for 30 minutes.

As shown in FIG. 11, in the cleaning operation of step 300 (step 107), the control device 50 first executes the water supply process in step 301. In the water supply treatment, when the control device 50 opens the water supply valve 44 at the opening time corresponding to the flow rate measured by the flow meter 45, the tank 14 stores the amount of washing water required for the washing operation. In step 302, the control device 50 operates the heater 25, the convection fan 26, and the pump 42, and controls the operation of the heater 25 so that the temperature of the washing water becomes 90 ° C., which is a temperature suitable for washing. Time counting is started by a timer that measures the operating time of the convection fan 26. The washing water in the tank 14 is sent to the washing nozzle 40 by the operation of the pump 42, the washing water sent to the washing nozzle 40 is ejected into the kitchen 20, and the washing water ejected into the kitchen 20 is a convection fan. The inside of the kitchen 20 is scattered by the 26, and the inside of the kitchen 20 is washed with the scattered washing water.

The control device 50 controls the operation of the heater 25 so that the temperature of the washing water becomes 90 ° C., which is a temperature suitable for washing, in this washing operation. When the time counting time has elapsed for 2 minutes, it is determined as YES in step 303, and the process proceeds to step 304. In step 304, the control device 50 resets the timer for measuring the operating time of the convection fan 26, and newly clocks the operating time of the convection fan 26 by the timer. In step 305 after the processing of step 304, the control device 50 temporarily stops the convection fan 26 and reverses the rotation direction of the convection fan 26, that is, from clockwise forward rotation to counterclockwise reverse rotation. Or, change from counterclockwise reversal to clockwise forward rotation. At the same time, the control device 50 temporarily stops the operation of the pump 42 for 10 seconds.

When the convection fan 26 is operating, the washing water temporarily collected at the bottom in the cooking chamber 20 flows into the drain port 20d while swirling due to the convection hot air. When the convection fan 26 is temporarily stopped when the rotation direction of the convection fan 26 is changed in the opposite direction, the flow of the washing water at the bottom of the cooking cabinet 20 changes, and the washing water at the bottom of the cooking cabinet 20 changes. Temporarily increases, and the wash water in the tank 14 temporarily decreases. If the pump 42 is continuously operated when the rotation direction of the convection fan 26 is changed in the opposite direction, the pump 42 may suck the reduced washing water in the tank 14 together with the air, and the pump 42 together with the washing water. So-called air biting that sucks air may occur. Therefore, when the convection fan 26 is temporarily stopped and the rotation direction is changed in the opposite direction, the control device 50 temporarily stops the operation of the pump 42 for 10 seconds, so that the pump 42 is temporarily stopped. It is possible to prevent the pump 42 from sucking the washing water from the tank 14 whose water level has dropped so that the pump 42 does not surely generate so-called air biting that sucks air together with the washing water.

In step 306 after the processing of step 305, the control device 50 determines whether or not the time of the timer for measuring the operation time of the washing operation has elapsed for 45 minutes, and the control device 50 determines whether or not the time of the washing operation is measured. If the time counting time has not elapsed for 30 minutes, it is determined as NO and the process returns to step 303.

The control device 50 controls the operation of the heater 25 so that the detection temperature detected by the temperature sensor 27 in this cleaning operation becomes 90 ° C., which is a temperature suitable for cleaning, and the convection fan is performed in steps 303 to 305. The operation time of the washing operation is controlled so that the operation of the pump 42 is temporarily stopped for 10 seconds when the rotation direction of the convection fan 26 is changed by changing the rotation direction every 2 minutes with 26 as a predetermined time. When the time counting time of the timer for measuring the time has elapsed for 45 minutes, the control device 50 determines YES in step 306 and proceeds to step 307.

The control device 50 controls in step 307 to stop the operation of the heater 25, the convection fan 26, and the pump 42. The control device 50 opens the drain valve 18 for 2.5 minutes in the wastewater treatment in step 308 after the treatment in step 307. The wash water in the tank 14 is discharged to the outside through the second drain pipe 17, and the drain valve 18 is closed after 2.5 minutes.

As shown in FIG. 9, after the cleaning operation in step 107 (step 300), the control device 50 determines whether or not the cleaning operation has been executed four times in step 108, and if the cleaning operation has not been executed four times. The determination is NO in step 108, the process returns to step 107, and the process of step 107 (step 300) described above is executed again. The second and subsequent washing operations are for rinsing washing to wash away the washing water containing detergent remaining in the kitchen 20 by the first washing operation, and the operation time of the rinsing washing operation is 8 minutes. In the determination process of step 310 in the second and subsequent cleaning operations, it is determined whether or not the operation time of the cleaning operation has elapsed for 8 minutes. After the washing operation with the washing water containing the detergent, the washing operation for rinsing is executed three times, and the washing operation with the washing water containing the detergent and the washing operation for rinsing are executed four times in total, and the control device 50 performs step 108. The result is YES, and the process proceeds to the drying operation of step 109 (step 400). In the drying operation of step 109 (step 400), the convection fan 26 is operated while the operation of the heater 25 is controlled to evaporate the washing water remaining in the cooking chamber 20 and dry the inside of the cooking chamber 20. Is. In this embodiment, the drying operation of step 109 (step 400) is controlled to be executed for 40 minutes.

As shown in FIG. 12, in the drying operation of step 109 (step 400), the control device 50 operates the heater 25 and the convection fan 26 in step 401, and the temperature inside the cooking chamber 20 is suitable for drying. When the operation of the heater 25 is controlled so as to be 140 ° C., the air in the cooking chamber 20 is heated by the heater 25 and circulates between the food storage chamber 21 and the hot air generation chamber 22 by the convection fan 26. In step 402, the control device 50 determines whether or not the time of the timer for measuring the operation time of the drying operation has elapsed for 40 minutes, and the time of the timer for measuring the operation time of the drying operation has elapsed for 40 minutes. If not, it is determined as NO and the process returns to step 401.

The control device 50 measures the operation time of the drying operation while controlling the operation of the heater 25 so that the temperature in the cooking chamber 20 becomes 140 ° C., which is a temperature suitable for drying, by the process of step 401. When the time counting time of the timer is 40 minutes, it is determined as YES in step 402 and the process proceeds to step 403. At step 403, the control device 50 stops the operation of the heater 25 and the convection fan 26 to end the drying operation. With the end of this drying operation, the first cleaning program ends. Since the second cleaning program does not have the steam pre-cleaning operation of step 106 (step 200) of the first cleaning program shown in FIGS. 9 and 10, detailed description thereof will be omitted. Further, it may be provided with only one of the first cleaning program and the second cleaning program. Further, the temperature and time of the steam pre-cleaning operation, the washing operation and the drying operation are not limited to those described above, but are arbitrarily set according to the size of the cooking chamber 20 and the degree of dirt. There may be.

The heating cooker 10 configured as described above includes a convection fan 26 and a control device 50 that controls the operation of the pump 42, and the control device 50 cleans the washing water in the tank 14 by operating the pump 42. The cleaning water sent to the nozzle 40 is ejected from the cleaning nozzle 40 into the kitchen 20, and the injected cleaning water is scattered into the kitchen 20 by the convection air by operating the convection fan 26 and scattered. A cleaning program (cleaning of the first and second cleaning programs) in which the washed water is returned to the tank 14 from the drain port 20d of the kitchen 20 and the inside of the kitchen 20 is washed with the washing water circulating between the drain port 20d and the tank 14. Have driving).

The control device 50 controls the convection fan 26 to alternately change the rotation direction between forward rotation and reverse rotation every two minutes with the convection fan 26 as a predetermined time when the cleaning operation of each cleaning program is being executed. The washing water ejected from the nozzle 40 is scattered to every corner of the kitchen 20 by the air flow of the convection fan 26 whose rotation direction changes alternately between forward rotation and reverse rotation. When the cleaning water is ejected from the cleaning nozzle 40 into the kitchen 20, the washing water temporarily collected at the bottom of the kitchen 20 flows into the drain port 20d while swirling due to the air flow by the convection fan 26. is doing. When the operation of the convection fan 26 is temporarily stopped in order to change the rotation direction of the convection fan 26, the flow of the washing water at the bottom of the cooking cabinet 20 is changed, and the washing water stored at the bottom of the cooking cabinet 20 is temporarily stopped. As a result, the washing water in the tank 14 is temporarily reduced.

If the pump 42 is continuously operated in this state, there is a possibility that so-called air biting may occur in which the pump 42 sucks air from the tank 14 together with the washing water and the pump 42 sucks the air together with the washing water. In the cleaning operation of each cleaning program of this embodiment, the control device 50 controls the operation of the pump 42 to be temporarily stopped for 10 seconds at the timing of changing the rotation direction of the convection fan 26. As a result, at the timing of changing the rotation direction of the convection fan 26, the washing water collected at the bottom of the kitchen 20 temporarily increases due to the stop of the convection fan 26, and the washing water collected in the tank 14 temporarily increases. Even if it decreases to, the pump 42 is temporarily stopped for 10 seconds (10 seconds is an example and is not limited to this), so that the so-called air biting that the pump 42 sucks air together with the washing water occurs. It can be prevented from occurring.

In this embodiment, the control device 50 controls the operation of the pump 42 to be temporarily stopped at the timing of changing the rotation direction of the convection fan 26. The present invention is not limited to this, and as shown in FIG. 13, a water level sensor 14a is provided in the tank 14, and the control device 50 temporarily sets the pump 42 at the timing of changing the rotation direction of the convection fan 26. After stopping, when the water level sensor 14a detects a water level at which air does not flow into the pump 42, the pump 42 may be controlled to operate again. Since the pump 42 is controlled to operate again after the water level of the tank 14 reaches the water level at which air does not flow into the pump 42, the pump 42 does not reliably generate so-called air biting that sucks air together with the washing water. Can be done.

Further, when the cleaning water is sprayed from the cleaning nozzle 40 and the convection fan 26 is operated, the cleaning water collected at the bottom of the cooking chamber 20 flows into the drain port 20d at the center while swirling. At this time, the washing water collected at the bottom of the cooking cabinet 20 spreads over the entire bottom of the cooking cabinet 20 due to the centrifugal force of the vortex water flow, so that the washing water of the tank 14 tends to decrease. By preventing the washing water from swirling at the bottom of the cooking cabinet 20, it is possible to prevent the washing water collected at the bottom of the cooking cabinet 20 from spreading to the whole and prevent the washing water of the tank 14 from decreasing. As shown in FIG. 14, three tablet-shaped (low-height columnar) solid detergents are placed side by side in the horizontal direction on the upper part of the drainage plate 15 detachably provided in the drainage port 20d. When the guide 15a is provided, the washing water at the bottom of the kitchen 20 is blocked by the three solid detergents placed on the guide 15a, and the washing water is swirled at the bottom of the kitchen 20. Can be prevented from winding. In this way, if the drainage plate 15 at the bottom of the cooking cabinet 20 is used to prevent the washing water at the bottom of the cooking cabinet 20 from swirling, the amount of washing water in the tank 14 is small. , So-called air biting, in which the pump 42 sucks air together with the washing water, can be made less likely to occur. The guide 15a has a Chinese character "one" shape that extends linearly in a plan view, but is not limited to this, and the guide 15a is used as a Chinese character "ten" shape in a plan view, and five solid detergents are used. It may be something that can be placed.

10 ... heating cooker, 14 ... tank, 14a ... water level sensor, 20 ... cooking cabinet, 20d ... drainage port, 26 ... convection fan, 40 ... washing nozzle, 42 ... pump, 16, 41 ... washing water passage, 50 ... control Device.

Claims (2)

A kitchen for cooking ingredients and
A convection fan that convects the air in the kitchen,
The drainage port provided at the bottom of the cooking cabinet and
A cleaning nozzle provided on the ceiling of the kitchen and spraying cleaning water,
A washing water passage connecting the drainage port and the washing nozzle,
A tank provided in the washing water passage to temporarily store the washing water,
A pump that sends the cleaning water in the tank to the cleaning nozzle,
A control device for controlling the operation of the convection fan and the pump is provided.
By operating the pump, the control device sends the washing water in the tank to the washing nozzle and injects the washing water into the kitchen from the washing nozzle, and the injected washing water operates the convection fan. By doing so, it is scattered in the kitchen by the convection air, the scattered washing water is returned to the tank from the drain port, and the inside of the kitchen is washed by the washing water circulating between the tank and the tank. A cooker with a program
The control device controls the convection fan to alternately change the rotation direction between forward rotation and reverse rotation at predetermined time intervals while executing the cleaning program, and controls the rotation direction of the convection fan. A heating cooker characterized in that the operation of the pump is controlled to be temporarily stopped at the timing of change. In the cooking device according to claim 1,
A water level sensor for detecting the water level in the tank is provided.
The control device temporarily stops the pump at the timing of changing the rotation direction of the convection fan, and then restarts the pump when the water level sensor detects a water level at which air does not flow into the pump. A heating cooker characterized by being controlled in such a way.

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