JP2022097779A - Heating cooker - Google Patents

Abstract

To make dew condensation less likely to occur at the upper side of a heating cooker even if air containing steam in a cooking chamber of the heating cooker is discharged from the upper side of a housing.SOLUTION: A heating cooker 10 includes: a cooking chamber 20 which is provided in a housing 11 and heats and cooks a food; a vent pipe 34 in which a tip opening 34a is disposed at the outer side of a ceiling wall of the housing 11 and which allows the interior of the cooking chamber 20 and the outside of the housing 11 to communicate with each other in a manner that enables ventilation; a machine room 12 provided at a side part in the housing 11; an exhaust port 11a which is formed on a side wall of the housing, at which the machine room 12 is disposed, and exhausts air in the machine room 12; and a guide duct 37 which guides air so that the air flows near the tip opening 34a of the vent pipe 34 and the exhaust port 11a.SELECTED DRAWING: Figure 7

Description

The present invention relates to a cooking device for cooking foodstuffs, and the present invention relates to a cooking device in which the opening at the tip of a ventilation pipe that allows ventilation between the inside of the cooking chamber and the outside of the housing is provided on the ceiling wall of the housing of the cooking cooker. ..

Patent Document 1 discloses an invention of a cooking device for cooking foodstuffs. This cooker has a kitchen provided in the housing for cooking food, a heater for heating the inside of the kitchen, a convection fan for convection of air in the kitchen, and a ceiling wall in the kitchen and the housing. It is equipped with a ventilation pipe that allows ventilation to communicate with the outside of the. When the cooking program is executed by this cooking device, the foodstuffs stored in the cooking chamber are cooked by the hot air convected by the operation of the heater and the convection fan. In addition, this cooker is equipped with a cooking program that cooks in a state where the humidity (steam amount) in the kitchen is adjusted, and when this cooking program is executed, a ventilation valve provided in the ventilation pipe is provided in the kitchen. The outside air is introduced by opening the cooking oven, and the ingredients in the kitchen are cooked by hot air whose humidity is controlled.

Patent Document 2 discloses an invention of a cooking device for cooking foodstuffs. This heating cooker has an automatic cleaning function for automatically cleaning the inside of the kitchen, and in addition to the configuration of Patent Document 1, a cleaning nozzle provided at the upper part of the kitchen to eject cleaning water and cooking It is equipped with a washing water delivery pipe that connects the drain port at the bottom of the refrigerator and the washing nozzle, a drain tank that is used to temporarily store the washing water, and a washing pump that is interposed in the washing water sending pipe. This cooker has a washing program that automatically cleans the inside of the cooker, and when the wash program is executed in the cooker, the wash water is ejected from the drain tank into the cooker by the operation of the wash pump. Return to the drainage tank, and the inside of the cooking cabinet is washed with the washing water circulating between the drainage tank and the drainage tank. Also. The washing water that is ejected into the cooking chamber is heated by a heater and scattered in the cooking chamber by a convection fan, and the inside of the cooking chamber is washed by the scattered high-temperature washing water.

Patent Document 3 discloses an invention of a stacking base that prevents the top plate of the lower cooking cooker housing from being damaged even when the cooking cookers are stacked one above the other in a multi-tiered manner. The stacking base includes front and rear beam members provided on the front and rear portions of the upper surface of the lower heating cooker housing, and a base plate provided on the upper surface of the beam members. In addition, notches are formed in the middle and rear parts of the left side of the base plate in the front-rear direction, and the notch in the middle part in the front-rear direction is the tip of the ventilation pipe that allows ventilation to communicate between the inside of the cooking cabinet and the outside of the housing. The opening is formed at the position where the opening is arranged, and the notch at the rear is formed at the position where the exhaust pipe for discharging the air in the cooking chamber is arranged. A cover is provided at the notch in the middle portion in the front-rear direction. The cover projects slightly to the left from the left side of the lower cooker housing, and the opening at the tip of the vent is through the space above the cover and housing and the gap formed between the cover and housing. Is open to the outside.

Japanese Unexamined Patent Publication No. 2019-138573 Japanese Unexamined Patent Publication No. 2020-041793 Japanese Unexamined Patent Publication No. 2015-169338

When the washing program of the kitchen is executed by the heating cooker with the washing function of Patent Document 2, the washing water scattered in the cooking room is heated by the heater and partly becomes steam, and the pressure in the cooking room rises. However, washing water may leak together with the detergent from the door that opens and closes the front opening of the cooking cabinet. In order to prevent this, if the ventilation pipe described in Patent Document 1 is opened, the air in the cooking cabinet can be discharged from the ventilation pipe to the upper side of the housing, and the washing water can be discharged from between the front doors of the cooking cabinet. Can be prevented from leaking.

Further, by installing the stacking base of Patent Document 3 on the upper surface of the housing of the cooking device of Patent Document 1 or 2, the space above the cooking device can be effectively utilized. When the stacking base is installed on the upper surface of the housing of the cooking cooker, the cover of the stacking base is arranged above the tip opening of the ventilation pipe of the cooking cooker. Is open to the outside through the space above the cover and housing and the gap formed between the cover and housing, so even when running a cooking program, the cooker's cooker will have a vent pipe. Outside air can be introduced. However, as mentioned above, when the kitchen cleaning program is executed in a cooker with a cleaning function, the steam-containing air in the kitchen that is discharged from the ventilation pipe to the upper side of the housing is the stacking base. There was a risk of dew condensation on the underside of the base plate of the cooking device and the dew condensation between the cooking device and the base plate of the stacking base. Further, even when the cooking cookers are not stacked up and down using the stacking base, if sufficient space cannot be arranged on the upper side of the cooking cooker, the structure is arranged on the upper side of the cooking cooker. There was a risk of dew condensation due to the steam-containing air in the cooking cabinet where objects were released from the ventilation pipe. An object of the present invention is to make it difficult for dew condensation to occur on the upper side of the cooking cooker even if the air containing steam in the cooking chamber of the cooking cooker is released from the upper side of the housing.

In order to solve the above problems, the present invention has a cooking room provided in the housing for cooking foods, and a tip opening is arranged on the outside of the ceiling wall of the housing to provide the inside of the cooking room and the outside of the housing. A ventilation pipe that allows ventilation, a machine room provided on the side inside the housing, and
A cooker that is formed on the side wall of the housing where the machine room is located and has an exhaust port for exhausting the air in the machine room, and allows ventilation between the tip opening of the ventilation pipe and the vicinity of the exhaust port. It is intended to provide a cooking machine characterized by being provided with a guide duct for guiding as possible.

In the heating cooker configured as described above, a guide duct is provided to guide the air from the tip opening of the ventilation pipe and the vicinity of the exhaust port so that air can pass through the ventilation pipe from the kitchen. When discharged from the tip opening, the air containing steam is guided to the vicinity of the exhaust port on the side wall of the housing by the guide duct, and the guided air containing steam is surrounded together with the exhaust discharged from the exhaust port. Since it scatters in the air, dew condensation is less likely to occur on the upper surface of the ceiling wall of the housing and the outer surface of the side wall.

In the heating cooker configured as described above, the guide duct has a first ventilation passage extending from the position where the tip opening of the ventilation pipe is arranged on the upper side of the housing to the side wall of the housing in which the exhaust port is formed. A second ventilation path extending from the upper end of the side wall of the housing in which the exhaust port is formed to the vicinity of the exhaust port may be provided.

In the heating cooker configured as described above, the second ventilation passage is provided with a vent for passing air in the vicinity of the exhaust port, and the vent is directed toward the exhaust port in a direction intersecting the vertical direction of the exhaust port. It is preferable to open it. In this case, the air containing steam passing through the ventilation port from the second ventilation path is sent out toward the exhaust port and scattered around together with the exhaust discharged from the exhaust port, but dew condensation occurs in the guide duct. Since it flows in the vertical direction from the ventilation port, it does not scatter to the surroundings together with the exhaust discharged from the exhaust port.

In the cooking device configured as described above, it is preferable to provide a saucer portion for receiving water at the lower part of the second ventilation passage. In this case, the dew condensation generated in the first and second ventilation passages is received by the saucer provided at the lower part when passing through the second ventilation passage, so that it occurs in the first and second ventilation passages. Condensation will not fall around the cooker.

It is a perspective view when the cooking cooker of this invention is placed on the lower side, and the cooking cooker is stacked up and down in two stages. It is a perspective view when the cooking apparatus on the upper side of FIG. 1 is moved upward. It is a perspective view when the stacking base of FIG. 2 and the lid member of a guide duct are further moved upward. It is a vertical sectional view cut along the left-right direction at the position of the central part in the front-rear direction of the cooking apparatus of this invention. It is a vertical sectional view which cut | FIG. 5 is a vertical cross-sectional view of FIG. 5 with the partition plate and the support frame removed. It is an enlarged perspective view seen from the diagonal rear with the lid member constituting a guide duct removed to the upper side so that the first ventilation passage can be seen. It is a schematic diagram of the part through which the washing water mainly passes through a cooking device. It is a block diagram of a control device.

Hereinafter, an embodiment of the cooking apparatus according to the present invention will be described with reference to the drawings. As shown in FIGS. 1 to 3, in the cooking device 10 of the present invention, when another device such as a cooking device is installed on the upper side by using the stacking base B or the like, the ceiling wall of the housing 11 is installed. When air containing steam is discharged from the tip opening 34a of the ventilation pipe 34 of the cooking cabinet 20 arranged outside the cooking oven 20, the upper surface of the ceiling wall of the housing 11 of the lower cooking cooker 10 and the stacking base B. Alternatively, it is less likely to cause dew condensation on other equipment on the upper side.

As shown in FIG. 4, 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 FIGS. 1 to 3, the front portion of the cooking cabinet 20 is provided with an opening (not shown) for putting in and taking out food, and the opening is provided with a door 13 for opening and closing the opening.

As shown in FIGS. 4 and 5, the cooking cabinet 20 is for accommodating and cooking foodstuffs, and the portion other than the left side portion of the cooking cabinet 20 is used as the foodstuff storage chamber 21 for accommodating the foodstuffs for cooking. The left side portion of the storage 20 is a hot air generation chamber 22 for generating 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 allows ventilation between the food storage chamber 21 and the hot air generation chamber 22. It is divided into. 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 kitchen 20 so that the partition plate 23 and the kitchen 20 can pass through. 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. 4 and 5, 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. 4 and 6, the hot air generation chamber 22 of the cooking cabinet 20 is provided with a heater 25 and a convection fan 26. The heater 25 heats the inside of the cooking cabinet 20 and is wound in a substantially annular shape on the left wall of the cooking cabinet 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. 6, 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. 4, 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 generates heat of the heating body, and a steam delivery cylinder 33 that sends 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. 6, 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 FIG. 4, the machine room 12 of the housing 11 is provided with a ventilation pipe 34 that allows the inside of the cooking cabinet 20 and the outside of the ceiling wall of the housing 11 to communicate with each other so as to be able to ventilate. The ventilation pipe 34 introduces outside air into the cooking chamber 20 or draws out steam-containing air from the cooking chamber 20 when cooking is mainly performed in the cooking chamber 20, so that the temperature inside the cooking chamber 20 is increased. And the function to control the humidity, and to prevent the pressure in the cooking chamber 20 from increasing by drawing out the air containing steam from the cooking chamber 20 when cleaning the inside of the cooking chamber 20. Have.

As shown in FIGS. 4 and 6, the ventilation pipe 34 is connected to the ventilation port 20c formed on the back side (left side) of the convection fan 26 on the left wall of the cooking cabinet 20, and the tip of the ventilation pipe 34 is connected to the ventilation pipe 34. The opening 34a is led out from the ceiling wall of the housing 11. When the convection fan 26 is operated, a negative pressure is applied between the left wall of the cooking cabinet 20 and the convection fan 26, and the air outside the housing 11 is introduced into the cooking cabinet 20 through the ventilation pipe 34. Further, a ventilation valve 35 is interposed in the ventilation pipe 34, and the air outside the housing 11 or the air in the cooking chamber 20 passes through the ventilation pipe 34 in an amount corresponding to the opening degree of the ventilation valve 35.

The above-mentioned steam generator 30, the motor of the convection fan 26, and various control devices are arranged in the machine room 12 in the housing 11, and the temperature inside the machine room 12 is increased by these devices. Therefore, as shown in FIG. 7, an exhaust port 11a for exhausting the air in the machine room 12 to the outside is formed in the upper part of the left side wall of the housing 11, and the exhaust port 11a is formed in the upper part of the left side wall of the housing 11. An exhaust fan 36 is provided at a position facing the port 11a. When the exhaust fan 36 is operated, the air in the machine room 12 in the housing 11 is discharged to the outside through the exhaust port 11a. The exhaust fan 36 is controlled to always operate after the main power of the cooking device 10 is turned on, but is not limited to this, and operates at least when executing a cooking program and a cleaning program described later. It may be controlled as follows.

As shown in FIGS. 2, 3 and 7, a guide duct 37 is provided from the upper side of the ceiling wall on the machine room 12 side of the housing 11 to the upper part of the left side wall. The guide duct 37 guides the vicinity of the tip opening 34a of the ventilation pipe 34 and the exhaust port 11a on the upper left side wall of the housing 11 so as to be able to pass through. As shown in FIG. 7, the guide duct 37 extends from the position where the tip opening 34a of the ventilation pipe 34 is arranged on the upper side of the housing 11 to the left side wall (side wall) of the housing 11 in which the exhaust port 11a is formed. A first ventilation passage 38 and a second ventilation passage 39 extending from the upper end of the left side wall (side wall) of the housing 11 to the vicinity of the exhaust port 11a are provided, and these first and second ventilation passages 38, 39 are above the housing 11. It is arranged so as to be continuous with.

As shown in FIG. 7, the first ventilation passage 38 has left and right formed by a substantially box-shaped guide member 37a in which the upper side and the left side are open, and a lid member 37b for opening and closing the upper side of the guide member 37a so as to be openable and closable. It is a ventilation path extending in the direction, and is a ventilation path through which air passes between the tip opening 34a of the ventilation pipe 34 and the upper side of the left side wall of the housing 11. The second ventilation passage 39 is a ventilation passage that extends in the vertical direction by a substantially box-shaped guide member 37c whose right side, rear side, and lower side are open and the left side wall of the housing 11, and is an upper side of the left side wall of the housing 11. It is a ventilation path through which air passes at the height position where the exhaust port 11a is formed. The guide member 37c forming the second ventilation passage 39 is arranged on the front side as a vicinity of the exhaust port 11a formed on the upper part of the left side wall of the housing 11. The opening on the rear side of the guide member 37c is an air vent 37d of the second ventilation passage 39, and the vent 37d is arranged on the front side as a position adjacent to the exhaust port 11a in a direction orthogonal to (crossing) the vertical direction. Has been done. Further, a saucer portion 37e is provided at the lower portion of the guide member 37c forming the second ventilation passage 39, and the water condensed in the first and second ventilation passages 38 and 39 is received by the saucer portion 37e.

As shown in FIG. 8, 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 wall of the cooking cabinet 20 to clean the drain port 20d. 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 wash water to pass through and prevents solids such as fallen foodstuffs from passing through, and the liquid such as wash water in the kitchen 20 is a drainage plate. 15 makes it possible to pass through the tank 14. The drainage port 20d is connected to the tank 14 by the first drainage pipe 16, and the washing water in the cooking chamber 20 is sent from the drainage port 20d to the tank 14 through the first drainage pipe 16. 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. 8, a water supply pipe 43 for supplying water for cleaning (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 cooking cabinet 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 drainage 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. 9, the heating cooker 10 includes a control device 50, and the control device 50 includes a drain valve 18, a heater 25, a convection fan 26, a temperature sensor 27, a steam generator 30, a vent valve 35, and the like. It is connected to 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, RAM, ROM, and a timer (all of which are not shown) connected via a bus.

The control device 50 includes a cooking program for cooking the foodstuff 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 foods by convection hot air, and a convection fan 26 and a steam generator 30 are operated to operate a convection steam containing hot air. 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 steam that flows by operating a heater 25, a convection fan 26, and a 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 converts 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 flowing in the kitchen 20 contains steam, and the foodstuffs contained in the cooking chamber 20 are cooked by the hot air containing steam and flowing.

Further, when the ventilation valve 35 is opened (increasing the opening degree) while the convection fan 26 is operating when each cooking program is executed, the air outside the housing 11 is introduced into the cooking chamber 20 from the ventilation pipe 34. , The humidity in the cooking cabinet 20 can be adjusted. At this time, the air outside the housing 11 enters the guide duct 37 from the vent 37d, passes through the first and second ventilation passages 38 and 39 of the guide duct 37, and enters the ventilation pipe 34 from the tip opening 34a. , Is introduced into the kitchen 20 through the ventilation pipe 34. Further, when the ventilation valve 35 is opened (the opening degree is increased) while the convection fan 26 is temporarily stopped, for example, the air containing steam in the cooking chamber 20 passes through the ventilation pipe 34 to the outside of the housing 11. It is also released and the humidity in the cooker 20 can be controlled. At this time, the air containing steam in the cooking room 20 is discharged into the guide duct 37 from the tip opening 34a through the ventilation pipe 34, and passes through the first and second ventilation passages 38 and 39 of the guide duct 37. It is sent out from the ventilation port 37d toward the exhaust port 11a of the machine room 12, and is scattered around together with the exhaust in the machine room 12 discharged from the exhaust port 11a.

Further, the control device 50 is provided with a cleaning program in the ROM for automatically cleaning the inside of the cooking chamber 20 with cleaning 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, high-temperature washing water that does not contain detergent is scattered in the kitchen 20 to wash away the washing water that contains detergent that remains in the kitchen 20. Is.

By temporarily opening the vent valve 35 (increasing the opening degree) when executing the cleaning operation of the first and second cleaning programs, the air containing steam in the cooking chamber 20 is housed through the ventilation pipe 34. It is discharged to the outside of 11 so that the pressure inside the cooking chamber 20 does not increase. At this time, the air containing steam in the cooking room 20 is discharged into the guide duct 37 from the tip opening 34a through the ventilation pipe 34, and passes through the first and second ventilation passages 38 and 39 of the guide duct 37. It is sent out from the ventilation port 37d toward the exhaust port 11a of the machine room 12, and is scattered around together with the exhaust in the machine room 12 discharged from the exhaust port 11a.

The heating cooker 10 configured as described above has a cooking room 20 provided in the housing 11 for cooking foods, and a tip opening 34a arranged on the outside of the ceiling wall of the housing 11 in the cooking room 20. On the left side wall of the housing 11 where the machine room 12 is arranged, the ventilation pipe 34 which allows the outside of the housing 11 to be ventilated, the machine room 12 provided on the left side (side) of the housing 11. It is formed and includes an exhaust port 11a for exhausting air from the machine room 12.

In the cooking cooker 10, a guide duct 37 is provided to guide the airflow between the tip opening 34a of the ventilation pipe 34 and the vicinity of the exhaust port 11a on the left side wall of the housing 11. The guide duct 37 of this embodiment is a first ventilation passage 38 extending from a position where the tip opening 34a of the ventilation pipe 34 is arranged on the upper side of the housing 11 to the left side wall (side wall) of the housing in which the exhaust port 11a is formed. And a second ventilation passage 39 extending from the upper end of the left side wall (side wall) of the housing 11 in which the exhaust port 11a is formed to the vicinity of the exhaust port 11a. When the air containing steam from the kitchen 20 is discharged from the tip opening 34a through the ventilation pipe 34, the air containing steam passes through the first and second ventilation passages 38 and 39 of the guide duct 37. The air containing the guided steam is guided to the vicinity of the exhaust port 11a on the left side wall of the housing 11 and is scattered around together with the exhaust discharged from the exhaust port 11a. Condensation is less likely to occur.

In particular, the cooking cooker 10 is a cooking cooker with a washing function for washing the inside of the cooking cabinet 20, and temporarily opens the ventilation valve 35 (increasing the opening degree) while cleaning the inside of the cooking cabinet 20. ), When the air containing steam in the cooking chamber 20 is discharged to the outside of the housing 11 from the tip opening 34a of the ventilation pipe 34, dew condensation is likely to occur on the upper side of the housing 11. In the cooking cooker 10, the air containing steam discharged from the tip opening 34a of the ventilation pipe 34 is brought to the surroundings together with the air discharged from the exhaust port 11a for exhausting heat of the machine chamber 12 by the guide duct 37. Since it is scattered, it is possible to prevent dew condensation from forming on the ceiling wall of the housing 11, the stacking base B installed above the ceiling wall, and the bottom surface of the cooking cooker on the upper side. Further, even when equipment such as other cooking cookers is not stacked on the upper side of the cooking cooker 10, when an installation object such as a building structure or a hanging shelf is arranged on the upper side of the cooking cooker 10. In addition, the air containing steam discharged from the tip opening 34a of the ventilation pipe 34 is scattered to the surroundings together with the air discharged from the exhaust port 11a for exhaust heat of the machine chamber 12 by the guide duct 37, thereby heating. It is possible to prevent dew condensation from occurring on the structure of the building above the cooker 10 and the installation such as the hanging shelf.

Further, in the heating cooker 10, the guide duct 37 is provided with a ventilation port 37d for passing air in the vicinity of the exhaust port 11a, and the ventilation port 37d is exhausted in a direction orthogonal to (crossing) the vertical direction of the exhaust port 11a. It is opened toward the mouth 11a. The air containing steam passing through the ventilation port 37d from the guide duct 37 is sent out toward the exhaust port 11a and scattered around together with the exhaust discharged from the exhaust port 11a, but the dew condensation generated in the guide duct 37 is the ventilation port. Since it flows in the vertical direction from 37d, it does not scatter to the surroundings together with the exhaust discharged from the exhaust port 11a.

In the cooking device 10 configured as described above, since the saucer portion 37e for receiving water is provided at the lower part of the second ventilation passage 39, dew condensation generated in the first and second ventilation passages 38 and 39. Is received by the saucer portion 37e provided at the lower part when passing through the second ventilation passage 39, so that the dew condensation generated in the first and second ventilation passages 38 and 39 does not fall around the cooking cooker 10. become.

In the cooking cooker 10 configured as described above, the machine room 12 is arranged on the left side of the housing 11, and the exhaust port 11a is formed on the left side wall of the housing 11, but the present invention is not limited to this, and the exhaust port is not limited to this. 11a may be formed on the rear side wall of the housing 11. Further, the machine room 12 is arranged on the left side portion of the housing 11, but the present invention is not limited to this, the machine room 12 is arranged on the rear side portion of the housing 11, and the exhaust port 11a is arranged on the rear side wall of the housing 11. It may be formed on the left side wall or the right side wall, or the machine room 12 may be arranged on the right side of the housing 11 and the exhaust port 11a may be formed on the right side wall or the rear side wall of the housing 11.

10 ... cooking cooker, 11 ... housing, 11a ... exhaust port, 12 ... machine room, 20 ... cooking room, 34 ... ventilation pipe, 34a ... tip opening, 37 ... guide duct, 38 ... first ventilation path, 39 ... 2nd ventilation passage, 37d ... vent, 37e ... saucer.

Claims (4)

A kitchen that is installed inside the housing to cook ingredients,
A ventilation pipe in which a tip opening is arranged on the outside of the ceiling wall of the housing to allow ventilation between the inside of the cooking cabinet and the outside of the housing.
The machine room provided on the side of the housing and
A cooking cooker formed on the side wall of the housing at a position where the machine room is arranged and provided with an exhaust port for exhausting air from the machine room.
A cooking cooker provided with a guide duct for guiding air between the tip opening of the ventilation pipe and the vicinity of the exhaust port. In the cooking device according to claim 1,
The guide duct includes a first ventilation passage extending from a position where a tip opening of the ventilation pipe is arranged on the upper side of the housing to a side wall of the housing in which the exhaust port is formed.
A cooking cooker provided with a second ventilation path extending from the upper end of the side wall of the housing in which the exhaust port is formed to the vicinity of the exhaust port. In the cooking device according to claim 2.
The second ventilation path is provided with a vent for passing air in the vicinity of the exhaust port.
A cooking device characterized in that the ventilation port is opened toward the exhaust port in a direction intersecting the vertical direction of the exhaust port. In the cooking device according to claim 2 or 3.
A cooking device characterized in that a saucer portion for receiving water is provided at the lower part of the second ventilation passage.

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