JP3657506B2 - Convection oven - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a convection oven that heats and cooks an object to be cooked with hot air.
[0002]
[Prior art]
2. Description of the Related Art Conventionally, a convection oven is known in which an object to be cooked is disposed in a heating chamber and the object to be cooked is baked by supplying hot air into the heating chamber.
As such a convection oven, for example, one having a structure described in JP-A-8-353905 is known.
Such a conventional convection oven is provided with a heating device having an indoor circulation fan, a burner, etc. across a wire mesh filter behind a rectangular parallelepiped heating chamber, and air heated by the heating device from the side of the heating chamber. The air is exhausted indoors, and the exhausted air is sucked by an indoor circulation fan behind the heating chamber, heated again, and exhausted into the room.
[0003]
In addition to the oven function, there is also a steam convection oven that has a steam function that can heat and steam foods with steam and can cook frozen bread and roast beef in a short time. ing.
As such a steam convection oven, for example, as in the invention described in Japanese Patent Laid-Open No. 10-185200, a tank in which water is stored is heated by a burner or the like to be steam, and this steam is supplied into the heating chamber. There is.
Further, for example, as in the invention described in Japanese Patent Application Laid-Open No. 10-215754, there is a method in which a water spray nozzle is provided at the outlet of heated air and water is sprinkled to vaporize.
[0004]
[Problems to be solved by the invention]
However, in the case of the steam convection oven described in JP-A-10-185200, a steam generating burner is used to generate steam, and there is a problem that the cost increases.
In addition, when water is sprayed with a water spray nozzle, there is a problem that a hot water ball scattering prevention member must be provided separately in order to prevent hot water balls from being cooked without being vaporized.
[0005]
The present invention has been made to solve the above-described problems, and an object of the present invention is to provide an inexpensive convection oven that can be surely cooked without any failure in cooking due to uneven baking or hot water balls.
[0006]
[Means for Solving the Problems]
In order to solve the above-mentioned problem, the invention according to claim 1 is, for example, as shown in FIGS. 1 to 5, a heating chamber 2 for heating the object to be cooked and heating means for heating the air (for example, heater 35). In the convection oven 1 provided with a heated air supply unit 3 for supplying heated air heated by the heating means into the heating chamber through the air blowing ports 25 and 26, and a water tank 7 for storing water , A vaporization unit 361c that converts water supplied from the water tank into steam by heat generated by the heating unit, and a steam supply unit that supplies the steam generated in the vaporization unit to the heating chamber from the blower opening (For example, steam nozzles 362, 363, etc.), a lower portion of the water tank, and the vaporization unit, and a water supply nozzle 71 for supplying water in the water tank to the vaporization unit, the water And an upper link, the upper nozzle 72 for connecting the upper steam unit than the water supply nozzle to a lower than the top of the water tank, wherein said top nozzle the vapor produced by the vaporization section Thus, the water tank can be supplied.
[0007]
According to the first aspect of the invention, the water supplied from the water tank to the vaporization unit is heated by the heating means for heating the air, and is supplied from the blower opening to the heating chamber through the vapor supply unit. There is no need for special heating means to generate steam. Moreover, since only steam is supplied into the heating chamber from the blower port and no hot water balls are generated unlike the watering nozzle method, there is no need to provide hot water ball scattering prevention members. Accordingly, it is possible to reliably supply the steam to the heating chamber at a relatively low cost.
The convection oven includes a water supply nozzle that connects the lower part of the water tank and the vaporization unit, and an upper nozzle that connects the upper part of the water tank and the vaporization unit above the water supply nozzle. Therefore, when the water level rises and reaches the upper nozzle, the water flows back to the water tank and can prevent the water level from rising further.On the contrary, when the water level becomes lower, the steam passes through the upper nozzle. The water enters the tank and the water in the water tank is pushed by the vapor pressure, and the water flows from the water supply nozzle to the vaporization section to raise the water level. Thereby, the water level of a vaporization part can be kept constant to some extent.
[0008]
The invention according to claim 2 is the convection oven according to claim 1,
The vaporizing section is formed so as to cover the periphery of the heating means.
According to invention of Claim 2, since the vaporization part is formed so that the circumference | surroundings of a heating means may be covered, the heat | fever generated by the heating means can be utilized efficiently.
[0009]
The invention according to claim 3 is the convection oven according to claim 1 or 2,
An outer cylinder 361a and an inner cylinder 361b disposed inside the outer cylinder,
The heating means is disposed inside the inner cylindrical body, and the vaporizing section is formed between the outer cylindrical body and the inner cylindrical body.
According to the third aspect of the present invention, the heating means is disposed inside the inner cylindrical body, and the vaporization portion is formed by the gap between the outer cylindrical body and the inner cylindrical body. Therefore, the heat generated by the heating means can be used efficiently.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the convection oven according to the present invention will be described in detail with reference to the drawings.
The convection oven 1 shown in FIGS. 1-5 adjusts heating temperature, the heating chamber 2 which has the heating space a inside, the heating air supply part 3 supplied to the said heating chamber 2, the timer 4 which sets heating time, and heating temperature Temperature adjustment unit 5, an air volume adjustment unit 6 that adjusts the air volume of the air blown into the heating chamber 2, a water tank 7, and the like. The water tank 7 is disposed inside the main body case 8 or in the main body case 8 itself.
[0012]
The heating chamber 2 includes a heating chamber main body 21 and an opening / closing door 22 that closes an opening 21a in front of the heating chamber main body 21, and the opening / closing door 22 pulls a handle 221 provided at an upper portion downward and forward. Therefore, it is designed to rotate forward.
As shown in FIG. 4, the open / close door 22 is attached so as to be inclined forward. The reason why the open / close door 22 is attached in this way is to prevent the heated air that hits the open / close door 22 from flowing and flowing downward. That is, if the door 22 is vertical in cross-section, the heated air that hits the door 22 will bounce back and stay and the nearby cooking object may be overheated and burnt. Heating air flows downward by inclining.
The inside of the open / close door 22 has a double glass structure, and a heat release port 22d for releasing the heat of the gap 22c between the inner glass 22a and the outer glass 22b of the double glass is provided on the upper surface of the open / close door 22. Is provided.
Further, the opening / closing door 22 is provided with a detection sensor (not shown) in the heating chamber body 21 for detecting whether the opening / closing door 22 is closed.
[0013]
The wall surface of the heating chamber body 21 has a double structure, and the outer side of the inner wall surface member 211 is covered with a heat insulating material 212, and the outer side thereof is covered with an outer wall surface member 214 while having a hollow portion 213. ing.
The outer wall surface member 214 is provided with a heat release port 214 a for releasing the heat in the hollow portion 213, so that the heat in the heating chamber 2 is hardly transmitted to the outer wall surface member 214.
[0014]
The cross-sectional shape of the inner wall surface member 211 that forms the heating space a of the heating chamber body 21 is a substantially octagonal shape, and is a shape in which each corner of a rectangular shape is chamfered.
The reason why the heating space a has such a shape is that the hot air in the heating space a reaches evenly and reduces the temperature difference in the heating chamber 2. That is, since the corners have a smoother shape than the conventional rectangular cross section, the temperature distribution in the heating chamber 2 is uniform, and cooking failures due to uneven baking can be prevented. Therefore, in terms of the structure, it is desirable that the shape be close to a circle or an ellipse (that is, the side cross section is an arc), but in the present embodiment, an octagon is used due to restrictions on sheet metal working or press working.
[0015]
In addition, on the left and right side wall surface portions 211a of the inner wall surface member 211, tray locking portions 24 for placing the trays 23 and 23 on which to-be-cooked items are placed are provided in two upper and lower stages.
On the rear wall surface portion 211b of the inner wall surface member 211, a blower port 25 through which heated air supplied from the heated air supply unit 3 is blown to a position where hot air is applied to the food to be cooked placed on the trays 23 and 23, Two 26 are provided.
[0016]
In addition, a receiving tray 27 for receiving bread crumbs or meat juice as an object to be cooked is freely disposed on the lower surface portion of the inner wall surface member 211.
[0017]
The heated air supply unit 3 includes an air intake port 31 for taking in air in the heating chamber 2, an electric motor 32, a propeller fan 33 attached to a rear motor shaft 32 a of the electric motor 32, and a front motor of the electric motor 32. A turbo fan 34 attached to the shaft 32b, a heater 35 (heating means) that is provided above the turbo fan 34 and heats the air, and the air heated by the heater 35 is guided to the air blowing ports 25 and 26. And a duct 36.
Two air intake ports 31 are provided at the lower end of the rear wall surface portion 211 b of the inner wall surface member 211.
[0018]
The rotation speed of the electric motor 32 can be controlled by adjusting the air volume adjusting unit 6 using, for example, a variable resistor.
The propeller fan 33 takes in air from the vent hole 81 of the main body case 8 by its rotation, and can blow air to the communication port 213 a communicating with the hollow portion 213. The heat that has passed through can be released from the heat release port 214a. As a result, the outer wall surface member 214 is not heated.
The turbo fan 34 is composed of six blades, and can generate a large amount of wind by making the area of each blade larger than that of a normal sirocco fan.
The heater 35 is made of, for example, a nichrome wire, and can control the heating temperature of the air by adjusting the current of the temperature adjusting unit 5.
[0019]
As shown in FIG. 5, a cylindrical body 361 having an outer cylindrical body 361 a and an inner cylindrical body 361 b disposed inside the outer cylindrical body 361 a is disposed in the duct 36. The heater 35 is stored.
The outer cylinder 361 a of the cylinder 361 is connected to the water tank 7 through the water supply nozzle 71 and the upper nozzle 72. And the upper end part of the clearance gap formed by the outer cylinder body 361a and the inner cylinder body 361b, the lower end part are plugged, and the vaporization part 361c is formed. Two vapor nozzles 362 and 363 communicating with the vaporization unit 361c are provided at the upper end of the vaporization unit 361c, and the discharge ports 362a and 363a are respectively connected to the upper and lower air blowing ports 25 and 26, respectively. positioned.
The discharge port 362 a of the steam nozzle 362 on the lower air blowing port 25 side is provided along the inner surface of the duct 36 and is located at the end of the air blowing port 25. The reason why the discharge port 362a is arranged in this way is that when the blower port 25 is in the center, the path of the heated air in the duct 36 is obstructed.
[0020]
As described above, the water supplied from the water tank 7 to the vaporizing unit 361 c is vaporized by the heat of the heater 35 disposed inside the cylindrical body 361. And the vapor | steam produced | generated by the vaporization part 361c passes the vapor | steam nozzle 362, and is supplied to the heating chamber 2 from the discharge outlet 362a.
The water supply nozzle 71 is provided with an electromagnetic valve 73 so that the amount of water supplied to the vaporization unit 361c can be adjusted based on a control signal from a control unit (not shown).
The reason for providing two water supply nozzles 71 and two upper nozzles 72 is to keep the water level supplied to the vaporization section 361c constant.
That is, when the water level rises and reaches the upper nozzle 72, water can flow back to the water tank 7 to prevent the water level from rising further, and conversely, when the water level becomes low, the steam passes through the upper nozzle 72. It passes through the water tank 7 and the water in the water tank 7 is pushed by the steam pressure, and the water flows from the water supply nozzle 71 to the vaporization section 361c to raise the water level. Thereby, the water level of the vaporization part 361c can be kept constant to some extent.
[0021]
Next, the operation of the convection oven 1 having the above-described configuration will be described using cooking for baking a frozen van as an example. However, the order of processing until baking of the frozen bread does not necessarily have to be the following order.
When baking the frozen bread, first, water for securing a steam time corresponding to the number of the frozen bread to be baked is put in the water container 261 and attached in the heating chamber 2.
Next, the desired frozen pan is evenly placed on the upper and lower trays 23 and the door 22 is closed. At this time, whether or not the open / close door 22 is completely closed is detected by the detection sensor 222. If the open / close door 22 is not closed, any notification (for example, blinking of a lamp (not shown)) is performed, or the heater 35 is turned on. It is not turned on.
[0022]
Next, the temperature is set with a knob (not shown) of the temperature adjustment unit 5, and the air volume is set with a knob (not shown) of the air volume adjustment unit 6.
Next, the timer 4 is turned to set a predetermined baking time. When set, firing starts automatically.
[0023]
When firing is started, current is applied to the electric motor 32 and the heater 35, and the turbo motor 34 is rotated by the rotation of the front motor shaft 32b. The air is blown upward by the rotation of the turbo fan 34, and the air is heated by the heater 35 on the way. The heated air passes through the duct 36 and is blown into the heating chamber 2 from the air blowing ports 25 and 26. At this time, the water supplied from the water tank 7 to the vaporization unit 361 c through the water supply nozzle 71 is vaporized simultaneously by the heat of the heater 35. The steam generated in the vaporizing section 361c is supplied to the heating chamber 2 together with the heated air from the discharge ports 362a and 363a through the steam nozzles 362 and 363.
[0024]
Next, the heated air fills the heating chamber 2 and is again taken into the heated air supply unit 3 from the air intake 31 provided at the lower end of the heating chamber 2 and reheated. In this way, the air in the heating chamber 2 is circulated with the heated air supply unit 3.
And if a supply of water is lost from the water tank 7 after predetermined time progress, a to-be-cooked object will be baked with dry hot air.
[0025]
According to the convection oven 1 according to the present invention described above, the water supplied from the water tank 7 to the vaporization unit 361c is heated by the heater 35 that heats the air, passes through the steam nozzles 362 and 363, and the air outlet 25. , 26 is supplied to the heating chamber 2, so that no special heating means for generating steam is required. Moreover, since only steam is supplied into the heating chamber 2 from the air blowing ports 25 and 26 and no hot water balls are generated unlike the watering nozzle method, there is no need to provide hot water ball scattering prevention members.
In addition, since the heater 35 is disposed inside the inner cylinder 361b and the vaporization part 361c is formed by the gap between the outer cylinder 361a and the inner cylinder 361b, the vaporization part 361c is not evenly distributed around the heater 35. As a result, the heat generated by the heater 35 can be used efficiently.
[0026]
In addition, this invention is not limited to the convection oven of the said embodiment, You may change suitably in detail.
For example, the air outlets 25 and 26 are provided in the rear wall surface portion 211b, but may be provided in the side wall surface portion 211a. Moreover, the number of the ventilation openings 25 and 26 is also arbitrary.
The heating chamber does not necessarily have a double structure.
In addition to the frozen bread, meat or pizza may be used as the cooking object.
[0027]
【The invention's effect】
According to the first aspect of the invention, the water supplied from the water tank to the vaporization unit is heated by the heating means for heating the air, and is supplied from the blower opening to the heating chamber through the vapor supply unit. There is no need for special heating means to generate steam. Moreover, since only steam is supplied into the heating chamber from the blower port and no hot water balls are generated unlike the watering nozzle method, there is no need to provide hot water ball scattering prevention members. Accordingly, it is possible to reliably supply the steam to the heating chamber at a relatively low cost.
The convection oven includes a water supply nozzle that connects the lower part of the water tank and the vaporization unit, and an upper nozzle that connects the upper part of the water tank and the vaporization unit above the water supply nozzle. Therefore, when the water level rises and reaches the upper nozzle, the water flows back to the water tank and can prevent the water level from rising further.On the contrary, when the water level becomes lower, the steam passes through the upper nozzle. The water enters the tank and the water in the water tank is pushed by the vapor pressure, and the water flows from the water supply nozzle to the vaporization section to raise the water level. Thereby, the water level of a vaporization part can be kept constant to some extent.
[0028]
According to invention of Claim 2, since the vaporization part is formed so that the circumference | surroundings of a heating means may be covered, the heat | fever generated by the heating means can be utilized efficiently.
According to the third aspect of the present invention, the heating means is disposed inside the inner cylindrical body, and the vaporization portion is formed by the gap between the outer cylindrical body and the inner cylindrical body. Therefore, the heat generated by the heating means can be used efficiently.
[Brief description of the drawings]
FIG. 1 is an external perspective view of a convection oven according to the present invention.
FIG. 2 is a front view of a convection oven according to the present invention.
FIG. 3 is a rear view of the convection oven according to the present invention.
4 is a cross-sectional view taken along a line AA in FIG. 3;
5 is a cross-sectional view taken along the line BB in FIG. 3. FIG.
[Explanation of symbols]
1 Convection oven 2 Heating chamber 3 Heated air supply unit (heated air supply)
7 Water tank 25 Air outlet 26 Air outlet 31 Air intake 32 Electric motor 34 Turbo fan 35 Heater (heating means)
36 Duct 71 Water supply nozzle 72 Upper nozzle 361 Cylindrical body 361a Outer cylindrical body 361b Inner cylindrical body 361c Vaporization section 362 Steam nozzle (steam supply section)
363 Steam nozzle (steam supply part)

Claims (3)

A convection unit comprising: a heating chamber that heats the object to be cooked; and a heating means that heats the air, and a heating air supply unit that supplies the heating air heated by the heating means into the heating chamber from a blower opening In the oven
A water tank for storing water;
A vaporization section that converts water supplied from the water tank into steam by heat generated by the heating means;
A steam supply section for supplying the steam generated in the steaming section to the heating chamber from the blower opening;
A water supply nozzle that connects a lower part of the water tank and the vaporization unit, and supplies water in the water tank to the vaporization unit;
An upper nozzle that connects the upper part of the water tank and a vaporization part below the upper part of the water tank and above the water supply nozzle,
The convection oven is configured so that the steam generated by the steaming section can be supplied into the water tank by the upper nozzle. The convection oven according to claim 1,
The convection oven, wherein the vaporizing section is formed so as to cover the periphery of the heating means. In the convection oven according to claim 1 or 2,
An outer cylinder, and an inner cylinder disposed inside the outer cylinder,
A convection oven characterized in that the heating means is arranged inside the inner cylinder, and the vaporizing section is formed between the outer cylinder and the inner cylinder.

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