JP4083775B2 - High-frequency heating device with steam generation function - Google Patents

Description

  The present invention relates to a high-frequency heating apparatus with a steam generation function that heat-treats an object to be heated by combining high-frequency heating and steam heating.

  Conventional high-frequency heating devices include a microwave oven provided with a high-frequency generator for heating, a combination range in which a convection heater for generating hot air is added to the microwave oven, and the like. In addition, steamers that introduce steam into a heating chamber and heat them, steam convection ovens in which a convection heater is added to the steamer, and the like are also used as heating cookers.

When cooking food or the like with the above-described cooking device, the cooking device is controlled so that the heating finish of the food becomes the best. That is, cooking combining high frequency heating and hot air heating can be controlled by a combination range, and cooking combining steam heating and hot air heating can be controlled by a steam convection oven, respectively. However, cooking that combines high-frequency heating and steam heating requires time and effort such as transferring the heated food between separate heating cookers. In order to eliminate the inconvenience, there is one in which high-frequency heating, steam heating, and electric heating are realized with one heating cooker. This heating cooker is disclosed in Patent Document 1, for example.
JP 54-115448 A Japanese Patent Application No. 2002-216875 JP-A-55-54502

  However, according to Patent Document 1, a vaporizing chamber for generating heated steam is buried below the heating chamber, and water is always supplied from the water storage tank at a constant water level. Therefore, it is difficult to perform daily cleaning work around the heating chamber. Especially in the vaporization chamber, calcium, magnesium, etc. in the water are concentrated in the process of vapor generation, and settled and settled in the bottom of the vaporization chamber and in the pipe. As a result, there is a problem that an unsanitary environment in which molds and the like are easy to breed.

  In addition, as a method of introducing steam into the heating chamber, a method of generating steam by a heating means such as a boiler arranged outside the heating chamber and supplying the generated steam to the heating chamber can be considered. In particular, it is difficult to disassemble and clean the heating means because of the propagation of germs, breakage due to freezing, contamination due to rust, etc. In a cooking device that needs to be used, it is difficult to adopt a method of introducing steam from the outside.

  In addition, the cooking device is often provided with a temperature sensor such as an infrared sensor for measuring the temperature of the object to be heated, but when the steam fills the heating chamber, the infrared sensor is not the temperature of the object to be heated but the temperature of the object to be heated. The temperature of suspended particles of vapor existing between objects is measured. For this reason, it becomes impossible to accurately measure the temperature of the object to be heated. Then, the heating control performed based on the temperature detection result of the infrared sensor does not operate normally, for example, a problem such as insufficient heating or excessive heating occurs, particularly when automatic cooking is performed in a sequential procedure. The process proceeds to the next step as it is, and cannot be dealt with by simple reheating, cooling, etc., and cooking may end in failure.

  Moreover, according to each temperature state, such as the kind of to-be-heated material, frozen goods, refrigerated goods, etc., it was not necessarily able to heat with a heating pattern with high heating efficiency, and there existed a problem that heating time became long.

  Therefore, in consideration of the above circumstances, the present applicant, as a prior invention, can easily keep the steam generating part clean and always hygienic, and accurately measure the temperature of the object to be heated. A high-frequency heating apparatus with a steam generation function that can perform an appropriate heat treatment and can increase the heating efficiency has been developed (see Patent Document 2).

FIGS. 1-7 has shown the high frequency heating apparatus with a steam generation function provided with the steam generation part which concerns on the prior invention of this applicant.
FIG. 1 is a front view showing a state in which the open / close door of the high-frequency heating apparatus is opened, FIG. 2 is a perspective view showing an evaporating dish of a steam generating unit used in this apparatus, and FIG. The perspective view which shows a board, FIG. 4 is sectional drawing of a steam generation part.
The high-frequency heating device 60 with a steam generating function is a heating cooker that supplies a high-frequency (microwave) and steam to a heating chamber 62 that houses the object to be heated to heat the object to be heated. A magnetron 70 serving as a high-frequency generating unit for generating a high frequency; a steam generating unit 69 for generating steam in the heating chamber 62; a circulation fan 64 for stirring and circulating the air in the heating chamber 62; A convection heater 66 as an indoor air heater that heats the air circulating through the heating chamber 62, and an infrared sensor 63 that detects the temperature in the heating chamber 62 through a detection hole provided in the wall surface of the heating chamber 62.

  The heating chamber 62 is formed inside a box-shaped main body case 61 that is open on the front surface, and an open / close door 71 with a translucent window 71 a that opens and closes a heated object outlet of the heating chamber 62 on the front surface of the main body case 61. Is provided. The open / close door 71 can be opened and closed in the vertical direction by the lower end being hinged to the lower edge of the main body case 61. A predetermined heat insulating space is secured between the wall surfaces of the heating chamber 62 and the main body case 61, and a heat insulating material is loaded in the space as necessary. In particular, the space behind the heating chamber 62 is a circulation fan chamber 67 that accommodates the circulation fan 64 and its drive motor 84 (see FIG. 7), and the rear wall of the heating chamber 62 is the heating chamber 62 and the circulation fan. A partition plate 68 that defines the chamber 67 is formed. The partition plate 68 has an intake vent hole 65 for sucking air from the heating chamber 62 side to the circulation fan chamber 67 side, and an air vent hole 72 for blowing air from the circulation fan chamber 67 side to the heating chamber 62 side. Different formation areas are provided. The ventilation holes 65 and 72 are formed as a number of punch holes.

  The circulation fan 64 is arranged with the center of rotation positioned at the center of the rectangular partition plate 68, and a rectangular annular convection heater 66 is provided in the circulation fan chamber 67 so as to surround the circulation fan 64. It has been. The intake vent hole 65 formed in the partition plate 68 is disposed in front of the circulation fan 64, and the blower vent hole 72 is disposed along the rectangular annular convection heater 66. When the circulation fan 64 is turned, the wind is set so as to flow from the front surface side of the circulation fan 64 to the rear surface side where the drive motor 84 is located, so that the air in the heating chamber 62 passes through the intake vent hole 65 and the circulation fan 64. Then, the air passes through the convection heater 66 in the circulation fan chamber 67 and is sent out from the blower vent hole 72 into the heating chamber 62. Therefore, by this flow, the air in the heating chamber 62 is circulated through the circulation fan chamber 67 while being stirred.

  The magnetron 70 is disposed, for example, in a space below the heating chamber 62, and a stirrer blade 73 is provided at a position for receiving a high frequency generated from the magnetron. By irradiating the rotating stirrer blade 73 with the high frequency from the magnetron 70, the high frequency is supplied into the heating chamber 62 while being stirred by the stirrer blade 73. The magnetron 70 and the stirrer blade 73 are not limited to the bottom of the heating chamber 62 but can be provided on the upper surface or the side surface of the heating chamber 62.

  As shown in FIGS. 3 and 4, the steam generating unit 69 is disposed on the lower side of the evaporating dish 75 having a water reservoir recess 75 a that generates steam by heating, as shown in FIG. 2. An evaporating dish heater 76 that heats the evaporating dish 75 and a reflecting plate 77 having a substantially U-shaped cross section that reflects the radiant heat of the heater toward the evaporating dish 75. The evaporating dish 75 is, for example, an elongated plate made of stainless steel, and is disposed on the back bottom surface of the heating chamber 62 on the side opposite to the heated object outlet, with the longitudinal direction along the partition plate 68. Yes. As the evaporating dish heater 76, a glass tube heater, a sheathed heater, a plate heater, or the like can be used.

  FIG. 5 is a block diagram of a control system for controlling the high-frequency heating device 60 with a steam generation function. This control system is mainly configured of a control unit 701 including a microprocessor, for example. The control unit 701 mainly exchanges signals with the power supply unit 703, the storage unit 705, the input operation unit 707, the display panel 709, the heating unit 711, the cooling fan 81, and the like.

The input operation unit 707 includes various operations such as a start switch 719 for instructing the start of heating, a changeover switch 721 for switching a heating method such as high-frequency heating and steam heating, and an automatic cooking switch 723 for starting a program prepared in advance. The switch is connected.
The heating unit 711 is connected to a high frequency generator 70, a steam generator 69, a circulation fan 64, an infrared sensor 63, and the like. The high frequency generator 70 operates in cooperation with a radio wave agitator (stirler blade drive unit) 73. The steam generator 69 includes an evaporating dish heater 76, an indoor air heater 66 (convection heater), and the like. Is connected. The block diagram includes elements other than the mechanical components described above (for example, a water pump 80, a door blower damper 82, an exhaust damper 83, etc.). This will be described in the embodiment.

Next, the basic operation of the above-described high-frequency heating device 60 with a steam generation function will be described with reference to the flowchart of FIG.
As an operation procedure, first, food to be heated is placed on a dish or the like and placed in the heating chamber 62, and the open / close door 71 is closed. Then, the heating method, the heating temperature, or the time is set by the input operation unit 707 (step 10; hereinafter abbreviated as S10), and the start switch is turned on (S11). Then, the heating process is automatically performed by the operation of the control unit 701 (S12).

  That is, the control unit 701 reads the set heating temperature / time, selects and executes the optimum cooking method based on the read temperature / time, and determines whether the set heating temperature / time has been reached (S13). When the set value is reached, each heating source is stopped and the heating process is terminated (S14). In S12, steam generation, room air heater, circulation fan rotation, and high frequency heating are performed individually or simultaneously.

In the above operation, for example, an operation when the mode of “steam generation + circulation fan ON” is selected and executed will be described. When this mode is selected, as shown in the operation explanatory diagram of the high-frequency heating device 60 in FIG. 7, when the evaporating dish heater 76 is turned on, water in the evaporating dish 75 is heated and steam S is generated. .
The steam S rising from the evaporating dish 75 is sucked into the central portion of the circulation fan 64 from the intake vent hole 65 provided in the substantially central portion of the partition plate 68, and passes through the circulation fan chamber 67 to surround the partition plate 68. It blows out toward the inside of the heating chamber 62 from the ventilation hole 72 for ventilation provided in the part. The blown-out steam is stirred in the heating chamber 62 and again sucked into the circulation fan chamber 67 side from the intake vent hole 65 at the substantially central portion of the partition plate 68. Thereby, a circulation path is formed in the heating chamber 62 and the circulation fan chamber 67. The generated steam is guided to the intake vent hole 65 without providing the ventilation vent hole 72 below the arrangement position of the circulation fan 64 of the partition plate 68. Then, as shown by the white arrow in the figure, the steam circulates through the heating chamber 62, so that the steam is blown onto the article to be heated M.

  At this time, since the steam in the heating chamber 62 can be heated by turning on the indoor air heater 66, the temperature of the steam circulating in the heating chamber 62 can be set to a high temperature. Therefore, so-called superheated steam is obtained, and heating cooking with a burnt surface on the surface of the article to be heated M is also possible. In addition, when performing high-frequency heating, the magnetron 70 is turned on and the stirrer blade 73 is rotated, so that high-frequency cooking can be performed without unevenness by supplying high-frequency into the heating chamber 62 while stirring.

Thus, according to the high-frequency heating device of the prior invention, since the steam is generated not inside the heating chamber 62 but inside, the evaporation generating steam is performed similarly to the case where the inside of the heating chamber 62 is cleaned. The dish 75 can be easily cleaned. For example, in the process of generating steam, calcium, magnesium, chlorine compounds, etc. in the water may be concentrated and settled and fixed to the bottom of the evaporating dish 75. However, the material adhering to the surface of the evaporating dish 75 is wiped off with a cloth or the like. Just wipe clean.
In addition, as described with reference to FIG. 4, the evaporating dish installed inside the high-frequency heating apparatus is radiantly heated by the heater, and the radiant heat from the heater is reflected to the evaporating dish by the reflector. Therefore, heating efficiency is improved. Thus, according to the prior invention, the heating efficiency is greatly improved as compared with the conventional apparatus, and the care can be easily performed.

Furthermore, the present applicant has sought to increase the heating efficiency, and has developed a steam generator that is small in size and has a remarkable speed to evaporate water.
FIG. 8 is a side sectional view showing a schematic configuration of a heating apparatus provided with the evaporation section. A1 is the first embodiment of the present invention, A2 is the second embodiment, and B is the above-described prior invention. Respectively. In (A1) of FIG. 8, 10 is an apparatus main body housing, and 11 is a flat heater device. The flat-plate heater device 11 is a heater device in which a U-shaped sheathed heater is embedded in an aluminum die-cast, and is finished in a flat plate shape. This flat plate portion is directly attached to the back side of an iron plate evaporating dish. It is.
FIG. 9 is an exploded perspective view of the flat plate heater device, where (A) represents the evaporating dish, (B) represents the perspective view of the heater apparatus, (B1) is the attachment side to the evaporating dish, and (B2) is the back side. FIG.
In (A), 20 is a metal evaporating dish, and a side part 21 and a bottom part 22 of the dish constitute a dish part, and a screw hole 23 is opened.
In (B1), 11 is a heater device made of aluminum die-casting, 111 is a contact portion to the evaporating dish bottom 11, 112 is a mounting portion, and 113 is a cast U-shaped sheathed heater. The screw hole 117 and the screw hole 23 of FIG.
In (B2), the same reference numerals as in (B1) indicate the same items, and the description thereof will be omitted. Here, it can be seen that the sheathed heater 113 is U-shaped and cast. In addition, two raised portions 11a and 11b are formed on the back side of the aluminum die cast, and an insertion hole for inserting a thermistor described later is formed in the first raised portion 11a on the left side in the drawing. Yes.
Moreover, the water supply pipe 114 mentioned later is being fixed to the 2nd protruding part 11b on the right side in the figure.
With this configuration, the heat generated by the sheathed heater 113 is directly conducted from the aluminum die cast contact portion 111 to the evaporating dish 20, so that the conventional tube shown in FIG. Compared with the radiant heating device 15 using the heater 13 and the reflecting plate 14, the heat conduction is remarkably increased, so that cooking by steam is accelerated.
In addition, the apparatus is downsized.

Table 1 is a comparison table between the steam generation mechanism of FIG. 9 using the same wattage heater and that of FIG. When the time from the current flow to the heater device until the start of evaporation was measured, the steam generation mechanism of FIG. 2 took about 60 seconds, but the steam generation mechanism of FIG. 9 takes about 30 seconds to about 30 seconds. I was able to shorten it.
Further, regarding the amount of steam generated, the steam generation mechanism of FIG. 2 is 10 cc per minute, whereas the steam generation mechanism of FIG. 9 is 12 to 13 cc per minute, which is 20 to 30%. A lot could be evaporated. Thus, the cooking time can be shortened by shortening the start time and increasing the evaporation amount.

Further, there is a steam generation mechanism shown in FIG. 10 as an improved example of the steam generation mechanism shown in FIG. FIG. 10 schematically shows (A2) in FIG. 8, wherein 10 is an apparatus main body housing, and 12 is a deep dish container heater apparatus. The deep dish container heater 12 finishes a heater apparatus in which a sheathed heater is embedded in an aluminum die cast into a deep dish container shape, and on the other hand, a part of an evaporating dish made of iron plate is punched out and the punched part is It is characterized by fitting a deep dish container heater device.
FIG. 10 is an exploded perspective view of the deep dish container heater device, where (A) is a metal plate with the evaporating dish portion cut out, (B) is a perspective view of the heater device, and (B1) is a metal plate. (B2) is each perspective view of the back side.
In (A), reference numeral 30 denotes an evaporating dish-corresponding plate provided with a punched-out portion 31 obtained by punching a portion corresponding to the evaporating dish from the metal plate 32. 126 is a metal seal and 33 is a screw hole.
In (B1), reference numeral 12 denotes a heater device made of aluminum die cast, which is composed of an evaporating dish portion 121 and a mounting portion 122 that face the punched portion 31. 123 is a cast U-shaped sheathed heater, and 124 is a water supply pipe.
In (B2), the same reference numerals as in (B1) indicate the same items, and the description thereof will be omitted. Here, it can be seen that the sheathed heater 123 is cast in a U-shape.
In addition, two raised portions 12a and 12b are formed on the back side of the aluminum die cast, and an insertion hole 125 for inserting a thermistor described later is formed in the first raised portion 12a on the left side in the drawing. ing.
Further, a water supply pipe 124 described later is fixed to the second raised portion 12b on the right side in the drawing.
With such a configuration, the heat generated by the sheathed heater 123 is directly conducted to the evaporating dish 121 in the aluminum die cast, so that the conventional tube heater 13 shown in FIG. Compared with the radiant heating device 15 using the reflector 14, the heat conduction is remarkably increased, and the loss of heat conduction is further reduced as compared with the first embodiment shown in FIG. This speeds up the heating of the water and thus the cooking with steam is faster. In addition, the apparatus is downsized.

FIG. 11 is a diagram for explaining the installation location and number of the evaporating dish of FIG. 9 or FIG. 10, (a) is a front view showing a state where the open / close door of the high-frequency heating device is opened, and (b) is the position of the evaporating dish. It is a schematic front view shown. In the figure (a), 40 is a high-frequency heating device with a steam generating function, 41 is an upper ceiling of the heating chamber, 42 is a right side wall, 43 is a left side wall, 44 is a bottom surface, 45 is a metal plate with an evaporating dish, 46R is right evaporation. A dish, 46L is a left evaporating dish, 47R is a right water supply port, 47L is a left water supply port, and 49 is a circulation fan.
Since the evaporating dish 46 has a large evaporation capacity as described above, it does not need to be provided transversely behind the microwave oven as shown in FIG. 2 (see 15 in FIG. 1), as shown in FIG. 11B. It is only necessary to provide one place ((b) (A)) or two places in the left and right corners behind the microwave oven at the right or left corner of the microwave oven.
In this case, one piece is sufficient as long as an evaporation capability comparable to the conventional one is obtained. However, if you need a lot of steam instantaneously depending on the type of food, it is convenient to have two. In that case, you can use both, and if you do not need much steam, you only need one steam. You will be able to control. As another usage, it is also possible to perform steam adjustment by operating one of them continuously and stopping or intermittently operating the other.

Moreover, if the heater apparatus which fixed the water supply pipe shown to FIG. 9 or FIG. 10 to the aluminum die-casting is used, the pumpless system by a siphon is realizable.
FIG. 12 is a diagram for explaining the operation of a pumpless system using a siphon.
In FIG. 12, a steam supply mechanism 91 includes one water storage tank 92 in which the apparatus main body 90 is detachably attached, two metal evaporating dishes 20 provided in the heating chamber 93, and these metal evaporating dishes. A heater device 94 that evaporates water on the metal evaporating dish 20 by heating 20, a water supply path 95 that guides the water in the water storage tank 92 to the evaporating dish 20 through a heating area by the heater device 94, and a water storage tank 92. And a water stop valve 96a on the tank side and a water stop valve 96b on the water supply path side, which are provided at the connection between the water supply path 95 and the water supply tank 95 to prevent leakage of water in the water storage tank 92 and the water supply path 95 when the water storage tank 92 is removed. And a check valve 97 that is disposed downstream of the water stop valve 96b on the water supply path side and prevents the reverse flow of water from the water supply path 29 to the water storage tank 92.

The water supply path 95 is arranged below the bottom plate 98 of the heating chamber 93 so as to pass through a base end pipe portion 95a connected to the connection port 22b of the water storage tank 92 and a heating area by the heater device 94 from the base end pipe portion 95a. A horizontal piping portion 95b to be searched, a vertical piping portion 95c that rises vertically from the front end of the horizontal piping portion 95b to the side of the heating chamber 93, and an upper end of the vertical piping portion 95c that extends above the water supply tray 45. The upper pipe part 95e for dropping the water pumped from the vertical pipe part 95c onto the water supply tray 45, the air intake port 95d, and the water outlet 95f that forms the tip of the upper pipe part 95e.
The horizontal piping portion 95b is connected to the aluminum die cast 94a of the heater device 94 so that heat from the heater device 94 is quickly conducted, and the water in the horizontal piping portion 95b expands and is supplied to the evaporating dish 94. The

Here, the principle of steam generation will be described in detail.
When the water storage tank 92 is inserted into the tank housing portion 35 and the horizontal piping portions 95b and 95b are filled with water and the heater device 94 generates heat, the water in the piping is heated at the contact portion with the aluminum die cast 94a. When supplied, the water expands.
Since the check valve 97 temporarily stops the pressure of water in the expanding pipe, the pressure is directed in the direction of the vertical pipe section 95c, and the expanded water passes through the upper pipe section 95e from the water outlet 95f. It is dripped and supplied to the evaporating dish 20.

  The proximal end pipe part 95a is equipped with a pipe-side water stop valve 96b for preventing water leakage from the horizontal pipe part 95b side when the water storage tank 92 is removed, and is connected to the horizontal pipe part 95b. Is equipped with a check valve 47 for preventing a backflow from the horizontal piping portion 95b due to thermal expansion of water in the horizontal piping portion 95b.

As shown in FIG. 12, the upper end of the vertical piping portion 95c to which the upper piping portion 95e is connected is set at a position higher than the maximum water level position Hmax in the water storage tank 92. This is to prevent the water storage on the water storage tank 92 side from flowing out to the upper piping part 95e side carelessly and continuously due to the communication pipe action.
Further, the water supply path 95 is connected to the water storage tank 92 via the proximal end piping portion 95a at a position further lower than the minimum water storage level Hmin in the water storage tank 92. This is because the water stored in the water storage tank 92 can be taken into the water supply channel 95 side without remaining.

  Since the water supplied to the evaporating dish 20 is heated by the heat generated by the heater device 94, the time required from the time when it is supplied to the evaporating dish 20 until the generation of steam can be shortened, and rapid steam heating is performed. Is possible.

  If the heating is interrupted, the water in the vertical pipe portion 95c in the water supply passage 95 does not expand and cannot reach the air intake port 95d, and atmospheric pressure enters the pipe from the air intake port 95d, and the water supply is stopped.

As described above, in the steam generation mechanism (FIGS. 2, 9, and 10) of the prior invention by the present applicant, the heating efficiency is greatly improved as compared with the conventional apparatus, and the maintenance can be easily performed.
However, in this high-frequency heating apparatus as well as the conventional apparatus, dew condensation in the cabinet occurred after steam heating. Therefore, the user performed the work which wipes off the dew condensation in the warehouse every time after steam heating. If the door is closed without wiping the condensation, the condensation will continue forever, so the next time the door was opened, there was a complaint that the inside of the cabinet was still wet with some solid feeling.

As a countermeasure against this dew condensation in the conventional apparatus, after the end of cooking, a dedicated cooling fan is turned to take outside air into the cabinet and remove the condensation inside the cabinet while taking heat from the magnetron (Patent Literature). 3).
This is an effective means for countermeasures against condensation, but since the outside air is taken into the cabinet to prevent condensation after cooking is completed, the surface of the cooked dish is cooled by the outside air, which is not preferable for cooking.
For this reason, one extra cooling fan is required, and there is a problem in space saving and cost saving.

  SUMMARY OF THE INVENTION An object of the present invention is to solve these drawbacks, and to provide a high-frequency heating device with a space-saving and cost-effective steam generation function that does not need to be wiped even when condensation occurs in the cabinet.

In order to solve the above-mentioned problems, the invention of the high-frequency heating device with a steam generating function according to claim 1 is characterized in that at least one of high-frequency and steam is supplied to a heating chamber that accommodates the object to be heated. A high-frequency heating apparatus with a steam generation function for heat treatment, comprising a high-frequency generation section, a steam generation section for supplying steam into the heating chamber, and a circulation fan for stirring the steam in the heating chamber, at the end of cooking If the circulation fan is rotating, the rotation is continued without stopping the circulation fan. If the circulation fan is stopped, the circulation fan is turned on, and the circulation fan is rotated for a predetermined time to cause condensation. together is removed, when opening the door for taking out the object to be heated in the heating chamber within the predetermined time period stops the rotation of the circulation fan, again the door within the predetermined time again Thereby the rotation of the circulation fan again when closed characterized.
The invention according to claim 2 is the high-frequency heating apparatus with a steam generation function according to claim 1, wherein the circulation fan is not rotated after cooking when the cooking menu has a short cooking time and the steam generation is small. It is characterized by.

  As described above, according to the present invention, it is possible to obtain a high-frequency heating device with a steam generating function that does not need to be wiped even when condensation occurs in the cabinet and that does not adversely affect the cooked food.

Hereinafter, embodiments of the present invention will be described in detail.
<First Embodiment>
FIG. 13 is a processing flow according to the first embodiment of the present invention.
In the first embodiment, the circulation fan is rotated for a predetermined time immediately before and / or after the end of cooking, and the preheating before the start of the heat treatment is made twice as long as before.
In FIG. 13, when steam cooking with the microwave oven started is started, as described in FIG. 6, the user first places the food to be heated on a plate or the like in the heating chamber 62 (FIG. 1). And the door 71 is closed. Then, the heating temperature or time and the cooking menu (heating method) are set by the input operation unit 707 (FIG. 5) (step 10; hereinafter abbreviated as S10). After the setting, when the start switch is turned on (S11), the control unit 701 (FIG. 5) turns on the indoor air heater and starts preheating the interior (step 111). This preheating is automatically turned off after a predetermined time (about 2 minutes). Thereafter, the heating process is started by the operation of the control unit 701 (S12). In the heat treatment, the controller 701 reads the set heating temperature and time, selects and executes the optimum cooking method based on the reading, and controls steam generation, high-frequency heating, and circulation fan individually or simultaneously. Done in

  During the heat treatment, it is checked whether cooking is completed 2 minutes before (S121). When 2 minutes have passed, the circulation fan is turned on (if the circulation fan is on, the ON is continued) (S122). ). As for detection 2 minutes before the end of cooking, when the cooker inputs the heating time by manual setting in step 10, it is sufficient to reversely calculate 2 minutes before the heating end time and when the heating temperature is set. The control device (CPU) estimates the time from the temperature rise versus time to the heating temperature, and then calculates back two minutes ago. When the cooking menu is selected and the cooking end time is uniquely determined by the cooking menu, the heating end time may be calculated backward by 2 minutes before the heating end time, and the heating end time is detected by the temperature sensor. Is determined by the control device, the time to reach the heating temperature is estimated from the change in temperature versus time, and two minutes before is calculated backward.

  After turning on the circulation fan (S122), it is determined whether or not the set heating temperature / time has been reached (S13). If the heating temperature / time has not been reached, the heating process is continued and the set value is reached. When it reaches, the generation of steam and high-frequency heating are stopped and the heat treatment is terminated, and a message to that effect is displayed or a “buzzer” is notified. However, the rotation of the circulation fan is continued without rotation if it is rotating, and depending on the cooking menu (for example, steaming cooking that takes a long time), the circulation fan may be stopped. In this case, the circulation fan is turned on again (S14), and when two minutes of the predetermined time have elapsed, the circulation fan is turned off (S15).

In the conventional apparatus and the prior invention, when cooking is completed, all of the circulation fans including the circulation fan are stopped (FIG. 6). However, in the present invention, only the rotation of the circulation fan is not stopped even when cooking is completed. This is another feature of the first embodiment.
Some types of cooking menus do not rotate the circulation fan in the latter half of cooking, but even in that case, the circulation fan is rotated after the cooking is completed or is rotated immediately before the completion. As will be described later (FIG. 16), the present invention does not adversely affect the cooked food, and thus can be done in this way.
Although the time after the preheating and cooking has been described in 2 minutes here, the present invention is not limited to this, and it may be slightly longer depending on the cooking menu (when using a large amount of steam, etc.). Or, conversely, it can be shortened.

<Second Embodiment>
FIG. 14 is a processing flow according to the second embodiment of the present invention.
In the second embodiment, when the door is opened in order to take out the object to be heated in the heating chamber after cooking, the rotation of the rotating circulation fan is stopped and the circulation fan is turned on when the door is closed again. I try to rotate it again.
In FIG. 13, after steam cooking with the microwave operated is completed (S14), when the door is opened (S141), the circulation fan is turned off (S15).
The reason for doing this is that if the circulation fan is rotating when the door is open, many users will misunderstand that the microwave oven is still in operation, so it is safe to remove this. As the door opens, the outside air enters the cabinet and mixes with the air inside, which increases the effect of removing condensation, and eliminates the need to rotate the circulation fan in parallel ( Energy saving) is the second reason.

However, when the door is opened and closed for a short time (S16), the circulation fan is rotated again (S18) if 2 minutes have not passed since the end of cooking.
The door is opened immediately after cooking is completed, and if 2 minutes have passed with the door open, it is not necessary to re-rotate the circulation fan even if it is closed again for the above reason (YES in S17).
Also, when the door is opened in about 2 minutes after cooking is completed, the circulation fan has already been rotated (NO in step 142), so if it is opened thereafter (YES in S141), further Since the outside air enters the cabinet and the effect of removing condensation increases, it is not necessary to rotate the circulation fan again after 2 minutes even if it is closed again (YES in S17).

<Third Embodiment>
FIG. 15 is a processing flow according to the third embodiment of the present invention.
In the third embodiment, even if the circulation fan is rotated immediately before and after the end of cooking, the circulation fan is not rotated in the case of a cooking menu with a short cooking time and a low steam generation. It is to make.
In FIG. 15, it is determined whether or not the set heating temperature / time has been reached (S13). If the heating temperature / time has not been reached, the heating process is continued (to S12), and when the set value is reached. Next, it is checked whether or not the set heating time is shorter than a predetermined time (that is, a cooking time that causes condensation in a normal cooking menu). If not, the process moves to the first or second embodiment (see FIG. 13 or S14 in FIG. 14), if it is small, next, even if the cooking time is short, it is checked whether the cooking menu has a lot of steam generation (that is, the cooking menu outside the allowable amount of condensation). The process proceeds to the second embodiment (to S14 in FIG. 13 or FIG. 14). If YES, all the heating processes are terminated, and a message to that effect is displayed or “Chin” is notified by a buzzer or the like. Therefore, the steam generation is turned off, the high frequency heating is turned off, and the circulation fan is turned off (S133), and the process is terminated.

  In the first embodiment, the rotation of the circulation fan is not stopped even when cooking is completed. However, in the third embodiment, if the condensation is within the allowable range even if condensation occurs, the circulation fan needs to be rotated. There is no energy saving effect by stopping it.

FIG. 16 shows an operating line of circulating air flowing through the interior, where (a) is a plan view and (b) is a side view.
In the figure, 2 is a high-frequency heating device with a steam generating function, 21 is an interior, 22 is a fan chamber, 23 is a convection fan, and C is a cooked product. V1 to V3 and W1 to W3 are operating lines for circulating air. V1 and W1 indicate balloon lines, V2 and W2 indicate folding lines, and V3 and W3 indicate feedback lines, respectively.
As can be seen from the figure, the air sent out into the cabinet by the convection fan 23 reaches the front surface while touching the condensation on the wall surface along the wall surface as indicated by blowing lines V1 and W1, so that it becomes air containing steam, which is the return path. Since the air returns along the return lines V3 and W3, even if the food C is touched, it is air containing steam, so the food C is not dried. Therefore, even if the circulation fan is rotated after cooking is finished according to the present invention, the cooked product C is not adversely affected. However, if the flow of air is the opposite, it is not preferable because the food C is dried and the ability to wipe off condensation on the wall surface is also reduced.

<Experimental result>
Next, experimental results will be described.
FIG. 17 shows experimental results obtained by examining the amount of dew condensation in each part in the cabinet immediately after steam heating of the oats. (A) is the case of the prior invention (processing flow of FIG. 6), 300 W of high-frequency heating and steam (so-called wrapless cooking), and preheated for 1 minute with an upper heater. (B) is the case of the processing flow according to claim 1, and in addition to the above condition (A), the circulating fan is rotated for 2 minutes before the end of cooking. (C) is the case of the processing flow of claim 2 and shows the case where the preheat of the upper heater is extended to 2 minutes instead of 1 minute in addition to the condition (b).
In the figure, “door” is the door screen, “side” is the inner side of the cabinet, “upper” is the upper surface of the cabinet, “dish” is the top of the pan, and “lower” is the abbreviation for the lower part of the door. The numbers indicate the weight (g) of water droplets condensed on each part.

In the figure, in (a), the door screen was 10.4 g, the inner side surface 8.4 g, the inner upper surface 0.6 g, the pan stand 3.8 g, the door lower part 1.2 g, and a total of 24.4 g was condensed.
On the other hand, in (b), the door screen was 6.5 g, the inner side surface 5.8 g, the upper surface 0.3 g, the pan stand 4.7 g, the door lower part 1.1 g, and 18.4 g in total.
Furthermore, in (c), the door screen was 6.4 g, the inner side surface 5.2 g, the inner upper surface 0 g, the pan stand 1.0 g, the door lower portion 3.7 g, and a total of 16.3 g was condensed.
Thus, only by rotating the circulation fan for 2 minutes immediately before the end of cooking, condensation could be removed by 5 g or more (b).
Furthermore, only by extending the preheat of the upper heater to 2 minutes, condensation could be removed by a little less than 3 g, and in particular, there was no condensation on the upper surface of the interior (c).
From the above results, it can be seen that rotating the circulation fan for 2 minutes before the end of cooking is very effective for preventing condensation, and it is more effective to extend the preheat of the upper heater by 1 minute to a total of 2 minutes.

Next, FIG. 18 shows the experimental results of examining the amount of dew condensation in each part in the storage room after steam heating the steam and leaving it for 5 minutes. Similarly to FIG. 17, (a) is the case of the prior invention (processing flow of FIG. 6), 300 W of high-frequency heating and steam use (so-called wrapless cooking), and preheated for 1 minute with the upper heater. (B) is the case of the processing flow according to claim 1, and in addition to the above condition (b), the circulation fan is rotated for 2 minutes immediately before the end of cooking. (C) is the case of the processing flow of claim 2 and shows the case where the preheat of the upper heater is extended to 2 minutes instead of 1 minute in addition to the condition (b).
In the figure, “door” is the door screen, “side” is the inner side of the cabinet, “upper” is the upper surface of the cabinet, “dish” is the top of the pan, and “lower” is the abbreviation for the lower part of the door. The numbers indicate the weight (g) of water droplets condensed on each part.

In the figure, in (A), 6.8 g of the door screen, 8.9 g of the inner side surface, 0.5 g of the upper surface of the chamber, 5.1 g of the pan stand, 6.6 g of the lower part of the door, and 27.9 g in total were condensed.
On the other hand, in (b), the door screen was 5.5 g, the inner side surface was 6.0 g, the inner upper surface was 0.3 g, the countertop was 2.4 g, and the lower door portion was 6.0 g, and a total of 20.2 g was condensed.
Furthermore, in (c), a total of 14 g of condensation was formed on the door screen 5.9 g, the inner side surface 3.6 g, the upper surface 0.1 g, the pan stand 2.4, and the door lower portion 2.0 g.
Thus, it can be understood from comparison between FIGS. 17 and 18 (a) that steam rises from the cooked food after cooking, and that the inside of the cabinet is more condensed over time than after cooking. However, only by rotating the circulation fan for 2 minutes (b in FIG. 18), 11 g or more of condensation can be removed from (b) in FIG. 18, and less condensation than immediately after cooking (b in FIG. 17). I can understand that.
Furthermore, the dew condensation could be removed by just extending the preheat of the upper heater to 2 minutes and a little less than 5 g (c).
As a result of the above, rotating the circulation fan for 2 minutes before and immediately after cooking is very effective in preventing condensation, and it is more effective to extend the preheat of the upper heater by 1 minute to a total of 2 minutes. I understand.

In the present invention, it has been found through experiments that a great effect can be obtained even if air is circulated only in a closed closed condensate. As a result, it has been devised. Previously, there was a preconception that circulating the air in a closed closed cabinet would not have a significant effect, but in fact, trying to actually circulate the air in a closed closed cabinet. Then, a greater effect than expected was obtained.
The reason is that even in a closed chamber, the entire air inside is not in a saturated vapor state, but only the portion of the air near the wall in the chamber is in a saturated vapor state and is in some other place. Since air is in an unsaturated state, it can be considered that when the whole air is agitated, saturated and unsaturated vapors mix, resulting in the entire air becoming unsaturated, thus allowing room for condensation to evaporate. .

  In addition, by operating the circulation fan immediately before the end of cooking, there is no condensation on the object to be measured by the infrared temperature detector, so that it is possible to detect an accurate temperature. There is also an effect.

  Note that it is more effective as a countermeasure against condensation if the upper heater is operated immediately before the end of cooking.

It is a front view which shows the state which opened the door of the high frequency heating apparatus with a steam generation function of 1st Embodiment of this invention. It is a perspective view which shows the evaporating dish of the steam generation part used for the high frequency heating apparatus with a steam generation function of FIG. It is a perspective view which shows the evaporating dish heater of a steam generation part, and a reflecting plate. It is sectional drawing of the steam generation part of the apparatus. It is a block diagram of a control system for controlling a high frequency heating device with a steam generation function. It is a flowchart explaining the basic operation | movement of the high frequency heating apparatus with a steam generation function. It is operation | movement explanatory drawing of the high frequency heating apparatus with a steam generation function. BRIEF DESCRIPTION OF THE DRAWINGS It is side surface sectional drawing which shows schematic structure of the heating apparatus which concerns on this invention, A1 is 1st Embodiment of this invention, A2 is 2nd Embodiment, B has shown the thing of the prior invention mentioned above, respectively. . It is a disassembled perspective view of the flat heater device which concerns on 1st Embodiment, (A) represents an evaporating dish, (B) represents the perspective view of a heater apparatus, respectively (B1) is the attachment side to an evaporating dish, (B2) is each perspective view of the back side. It is a disassembled perspective view of the deep dish container-shaped heater apparatus which concerns on 2nd Embodiment, (A) represents the metal plate which punched the evaporating dish part, (B) represents the perspective view of a heater apparatus, respectively (B1 ) Is an attachment side to a metal plate, and (B2) is a perspective view of the back side. It is a figure explaining the installation location and number of evaporating dishes in the high frequency heating device concerning a 3rd embodiment, (a) is a front view showing the state where the opening-and-closing door of the high frequency heating device was opened, and (b) is an evaporating plate. It is a schematic front view which shows the position. It is a schematic block diagram of the steam supply mechanism in case there is one water supply tray. It is a processing flow concerning the 1st embodiment of the present invention. It is a processing flow which concerns on the 2nd Embodiment of this invention. It is a processing flow concerning the 3rd embodiment of the present invention. The operation line of the circulating air which flows in the store | warehouse | chamber is shown, (a) is a top view, (b) is a side view. It is the experimental result which investigated the amount of dew condensation of each part in the store | warehouse | chamber immediately after finishing heating the steamed rice as a cooked product. It is the experimental result which investigated the amount of dew condensation of each part in the store | warehouse | chamber after leaving it for 5 minutes as it was after heating the steamed steam.

Explanation of symbols

10 Device body housing,
DESCRIPTION OF SYMBOLS 11 Flat heater device 12 Deep dish container heater device 19 Screw 20 Metal evaporating dish 21 Side surface 22 Bottom 23 Screw hole 30 Evaporating plate corresponding plate 31 Drilled part 32 Metal plate 33 Screw hole 45 Evaporating dish 90 Device main body 91 Steam supply mechanism 92 Water storage tank 93 Heating chamber 94 Heater device 95 Water supply path 96 Water stop valve 97 Check valve 98 Bottom plate

Claims (2)

A high-frequency heating apparatus with a steam generation function for supplying heat treatment to the heated object by supplying at least one of high-frequency and steam to a heating chamber that houses the heated object, the high-frequency generating unit, and the heating chamber A steam generator for supplying steam; and a circulation fan that stirs the steam in the heating chamber; at the end of cooking , if the circulation fan is rotating, the rotation is continued without stopping the circulation fan; When the circulation fan is stopped, the circulation fan is turned on, the condensation fan is rotated for a predetermined time to remove condensation, and the door is opened to take out the object to be heated in the heating chamber within the predetermined time. the circulation fan stops the rotation of, with a steam generating function frequency, characterized in that rotating the circulation fan again when closing the predetermined time within the pre Kitobira again Heat equipment. 2. The high frequency heating apparatus with a steam generating function according to claim 1, wherein, in the case of a cooking menu having a short cooking time and a cooking menu with little steam generation, the circulation fan is not rotated after cooking is completed .

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