JP4179108B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker that performs grilling and the like.

  Conventionally, this type of cooking device heats an object to be heated stored in a heating chamber using microwaves, radiant heat, hot air, steam, or the like.

  Each of them may be used alone or in combination with a plurality of heating means. For example, the microwave oven is heated by a combination of microwave and radiant heat, and the steam convection oven is heated by a combination of hot air and steam. In addition to steam convection, a superheated steam cooker using superheated steam that has been heated to 100 ° C. or higher at normal pressure has been developed as a steam cooker. There are various methods for generating superheated steam, and for heating saturated steam, induction heating such as IH or a heater is used. In addition, the main superheated steam cooker has many large-sized equipment for business use, but on the other hand, there is also one in which the steam generator is made compact to downsize the entire equipment (for example, see Patent Document 1).

FIG. 4 shows a conventional cooking device described in the above publication. The heating cooking apparatus 1 is generally configured by an oven cabinet 1a, a water feeder 2, a blower motor (not shown) and a control unit (not shown). 4. An evaporating dish 5 is provided. Water is supplied to the evaporating dish 5 from the water feeder 2. The heater 3 heats the air in the oven 1a and heats the water in the evaporating dish 5 to evaporate the water. The superheated steam temperature and cooking time are set from the operation panel 6. When the preheating set time elapses after the heater 3 is energized, the fan motor is rotated by energizing the blower motor. When the wall temperature sensor 7 detects that the temperature of the warehouse wall is equal to or higher than the set value, the energization of the blower motor is stopped, the fan 4 is stopped, and a predetermined amount of water is supplied from the water feeder 2 to the evaporating dish 5, and then water is supplied. While stopping, the fan 4 is rotated by energizing the blower motor. Since the superheated steam is light, it is easy to accumulate above the oven cabinet 1a, and the air is driven below the oven cabinet 1a and is discharged from the exhaust port 8 to replace the air in the oven cabinet 1a. During the cooking time set on the operation panel 6, the food is cooked by superheated steam. When the set time has elapsed, the energization of the heater 3 and the blower motor is stopped, and the heating ends.
Japanese Patent Laying-Open No. 2003-50015 (page 3, FIG. 1)

  However, in the conventional configuration, experience is required to set the cooking time and the temperature of the superheated steam, and not everyone can use it easily. In addition, since the same heater is used for heating inside the chamber and generating steam, there are problems such as low air heating efficiency and low steam generation efficiency inside the chamber.

  This invention solves the said conventional subject, and it aims at providing the heating cooker which estimates the heating progress of a to-be-heated object, and performs the cooking suitable for a to-be-heated object using a steam | vapor. To do.

In order to solve the above-mentioned conventional problems, a heating cooker according to the present invention includes a heating chamber for storing an object to be heated, steam generating means for generating steam to be supplied into the heating chamber, and the steam in the heating chamber. A steam outlet for blowing out, an outlet for discharging air and steam in the heating chamber, a steam amount detecting means for detecting the amount of steam discharged from the outlet, and the type and amount of the object to be heated , Storage means for storing information on time-dependent changes in input steam amount, steam temperature, exhaust steam amount and time required for heating, and control means for controlling the steam generation means, the control means comprising the steam amount Based on the temporal change of the detection signal of the detection means, the time when the amount of discharged steam increases is estimated as the end timing of the condensation process of the object to be heated, and the time required until the end of the condensation process is estimated. Stored data The amount of the object to be heated is estimated in comparison, the time required for the condensation process and the time until the end of heating are estimated based on the estimated amount of the object to be heated, and the steam generation after the condensation process end timing by controlling the operation of the means, it is possible to perform heating control suitable for the object to be heated.

  As described above, according to the cooking device of the present invention, the heating progress of the object to be heated is estimated by detecting the amount of steam discharged from the heating chamber, and cooking using steam is performed simply and efficiently. be able to.

  This high-temperature steam has a heat of vaporization of about 540 calories because water is in the form of gas, and this heats the food by hitting the food, so it gives condensation heat by applying many high-temperature steam molecules to the food. In addition to promoting cooking by heating, the object to be heated can be cooked efficiently and speedily, and heated with high-temperature steam filled in the cabinet, so that uniform heating can be achieved without unevenness compared to heating with a heater or the like.

1st invention is the heating chamber which accommodates to-be-heated material, the steam generation means which generate | occur | produces the vapor | steam supplied in the said heating chamber, the steam blower outlet which blows off the said steam in the said heating chamber, The air in the said heating chamber And an outlet for discharging steam, a steam amount detecting means for detecting the amount of steam discharged from the outlet, and the amount of input steam, steam temperature, and amount of discharged steam with respect to the type and amount of the object to be heated. A storage means for storing information on a change over time and a time required for completion of heating; and a control means for controlling the steam generation means. The control means is based on a temporal change in a detection signal of the steam amount detection means. The amount of steam to be heated is estimated as the end timing of the condensation process of the object to be heated, and the time required to complete the condensation process is compared with the data stored in the storage means to determine the amount of the object to be heated. Estimate and condense Based on the required time and the estimated amount of the object to be heated, the time until the end of heating is estimated, and the operation of the steam generating means after the condensation process end timing is controlled, so Heating and heating shortage can be prevented and heating control suitable for the object to be heated can be performed.

  Embodiments of the present invention will be described below with reference to the drawings.

  FIG. 1 is a front sectional view of a heating cooker in Embodiment 1 of the present invention, FIG. 2 is a schematic view showing the appearance of the heating cooker, and FIG. 3 is a control block diagram of the main part of the present invention. In FIGS. 1-3, 11 is a main body of the heating cooker of this invention, 12 is a heating chamber which accommodates to-be-heated material. A door 13 is disposed in the heating chamber 12. Reference numeral 14 denotes an airflow generating means for generating an airflow in the heating chamber 12, which sucks air in the heating chamber from 14 and blows it out from 14a to 14d. Reference numeral 15 denotes steam generating means for generating steam to be introduced into the heating chamber 12. The water storage means 16, the water heating means 17 attached to the water storage means 16, and the steam evaporated by the water heating means 17 pass through And a single steam pipe 18. Reference numeral 19 denotes superheated steam generating means for heating the steam from the steam generating means 15, and the steam generated from the steam generating means 15 is heated by the steam heating means 19 when passing through the second steam pipe 20 to be superheated steam. It becomes.

  The second steam pipe 20 communicates with the steam outlet 21, and the steam generated by the steam generating means 15 is heated through the first steam pipe 18, the second steam pipe 20, and the steam outlet 21. 12 is blown out. The steam outlet 21 is provided with steam temperature detecting means 22 for detecting the temperature of the steam that is blown out.

  Reference numeral 23 denotes a discharge port for discharging air or steam from the heating chamber 12 to the outside. The discharge port 23 is provided with a steam amount detection means 24 for detecting the amount of steam in the discharged airflow. A discharge port opening / closing means 25 is provided at the discharge port 23. The discharge port 23 is disposed away from the steam outlet 21. If the outlet 23 is disposed close to the steam outlet 21, the steam may be discharged from the outlet 23 before the heating chamber 12 is filled with steam. The discharge port 23 is disposed below the wall surface facing the wall surface. Reference numeral 26 denotes a heating chamber temperature detecting means for detecting the temperature in the heating chamber 12. 27 is a blow direction changing means, which is provided at the steam outlet 21 and changes the direction of the steam blown into the heating chamber 12. Reference numeral 28 denotes an operation unit of the heating cooker disposed on the door 13, and a display unit 29 and operation keys 30 are disposed. However, the operation unit 28 is not necessarily provided on the door 13. Reference numeral 31 denotes a control means that controls the airflow generation means 14, the steam generation means 15, and the superheated steam generation means 19 based on signals from the steam temperature detection means 22, the steam amount detection means 24, the heating chamber temperature detection means 26, and the operation unit 28. Control. Reference numeral 32 denotes storage means for temporarily or permanently storing cooking conditions and input information from the operation unit 28.

  Next, the operation of the cooking device having the above configuration will be described.

The user places the object to be heated in the heating chamber 12 and closes the door. When cooking an object to be heated by manual cooking, the user inputs a heating condition and transmits a heating start signal from the operation unit 28 to the control means 31. When information such as the heating conditions and the placement position of the object to be heated is input, the control unit 31 stores the input heating cooking process and heating conditions in the storage unit 32. On the other hand, when the object to be heated is cooked by automatic cooking, the placement position of the object to be heated and the desired finished state are input. When a heating start signal is transmitted from the operation unit 28 to the control means 31, heating cooking is started. For both manual cooking and automatic cooking, when “cancel heating” is selected prior to the heating start signal, the control means 31 returns the storage means 32 to the initial setting.

  When cooking is started, the control unit 31 energizes the water heating unit 17 to generate steam. After a predetermined time, the superheated steam generating means 19 is also energized, and the generated steam is heated to a temperature higher than 100 ° C. The temperature of the steam blown from the steam outlet 21 to the heating chamber 12 is detected by a steam temperature detecting means. Further, the control means 31 estimates the degree of fullness of the steam in the heating chamber from the heating chamber temperature detection means 26. When the control means 31 determines that the heating chamber 12 is almost full of superheated steam based on the signal from the heating chamber temperature detection means 26, the control means 31 proceeds to the cooking process and controls the airflow generation means 14 and the outlet opening / closing means 25. And start cooking time measurement. Note that the outlet opening / closing means 25 can be controlled by an opening / closing operation from the operation unit 28.

  The control means 31 determines whether the steam is at a set temperature based on a signal from the steam temperature detection means 22 and variably controls the inputs of the steam generation means 15 and the superheated steam generation means 19. The blow direction changing means 27 has an arrangement configuration in which the steam blow direction can be changed up and down, left and right, and the control means 31 is arranged so that the steam is blown toward the object to be heated. Adjust the direction.

  If it transfers to a heat cooking process, the to-be-heated material accommodated and mounted in the heating chamber 12 will be heated by input steam. Vapor has the property of condensing and condensing on the surface of the object to be heated when the temperature of the object to be heated is lower than its own temperature, and giving condensation heat to the object to be heated. Since the heat of condensation is greater than the heat of conduction from the hot air, the temperature of the object to be heated is faster than when the heat of conduction from the hot air is used. The vapor condenses until the surface temperature of the object to be heated reaches 100 ° C., and the condensation ends when the surface temperature exceeds 100 ° C. Further, since the superheated steam has a characteristic of drying the heated object, the heated object sprayed with the superheated steam is dried and fired after the condensation is completed.

  In grilled food cooking, when the steam condensing process is passed to the drying / firing process, moisture evaporates from the object to be heated. In order to promote drying and the generation of scorching on the surface, the high-humidity air layer near the surface of the object to be heated and the low-humidity air layer are exchanged, and the moisture evaporated from the surface is moved from the vicinity of the object to be heated. Accelerates the firing of the object to be heated.

  Next, details of the cooking process will be described. First, a method for estimating the heating progress of the article to be heated will be described.

  The control means 31 receives the steam amount signal from the steam amount detection means 24 and estimates the heating progress of the object to be heated. When superheated steam is introduced into the heating chamber 12 by a heating start signal, the surface temperature of the object to be heated is low at the initial stage of the heating process, so that the amount of steam condensed on the surface is large and the amount of steam discharged from the discharge port 23 is small. . On the other hand, in the latter stage of the heating process, the surface temperature of the object to be heated is increased, so that the amount of steam condensed on the surface is small and the amount of steam discharged from the discharge port 23 is large.

  In addition, when the amount of heated object is large, the time required until the amount of discharged steam increases is long, and when the amount of heated object is small, the time is shortened.

  On the other hand, when the steam temperature of superheated steam is high, the condensation process is short, and when the steam temperature is low, the condensation process tends to be long.

  The control means 31 detects the temporal change of the discharged steam amount based on the detection signal of the steam amount detection means 24, and estimates the end timing of the condensation process of the object to be heated.

  At this time, by using the detection signal of the steam temperature detecting means 22 together, it is possible to cope with the supply of superheated steam.

  That is, when the control means 31 determines that the amount of steam discharged from the discharge port 24 is larger than the initial stage of the heating process based on the signal from the steam amount detection means 24, it is determined that the surface temperature of the object to be heated has reached 100 ° C. The degree of heating progress that the condensation process is completed is estimated.

  Next, estimation of the amount of the object to be heated will be described.

  The storage means 32 stores information on the change over time of the input steam amount, the steam temperature, the exhaust steam amount and the time required for the end of heating with respect to the type and amount of the object to be heated. Based on the detection signals of the steam temperature detecting means 22 and the steam amount detecting means 24, the control means 31 is the time required for the heating object condensing step to end, that is, the time required for the surface temperature of the heated object to reach 100 ° C. And the time are compared with the data stored in the storage means 32, and the amount of the object to be heated is calculated.

  The estimation of the heating end time of the object to be heated will be described.

  This estimation is performed based on the above-described estimation of the amount of the object to be heated, the time required to reach 100 ° C., and the input heating condition information. That is, the heating time from when it is determined that the surface temperature of the object to be heated has reached 100 ° C. until the end of heating is estimated. Based on this information, when the predetermined time estimated from the time when it is determined that the surface temperature of the object to be heated has reached 100 ° C., the control means 31 determines that the heating cooking process has ended and notifies the end of heating. Further, the operation of the steam generating means 15 and the superheated steam generating means 19 is stopped.

  By performing the estimation of the series of heating progresses and the heating cooking control based on the estimation, it is possible to perform heating cooking suitable for the object to be heated and prevent overheating and insufficient heating of the object to be heated.

  The heating end notification may be displayed on the display unit 29 or may be notified by a buzzer or the like.

  In this embodiment, the water storage means 16 and the water heating means 17 are integrated, but a water supply means for supplying water from the water storage means 16 to the water heating means 17 may be provided.

  In the present embodiment, the steam outlet 21 and the outlet 23 are disposed on the side wall surface of the heating chamber 12, but are not limited to this position.

  Although not shown in the present embodiment, a material having a heat insulating effect can be used around the heating chamber 12.

  In addition, in order to prevent injuries due to burns and the like of the user, door detection means for detecting the open state is provided so that the user cannot open and close the door 13 when the steam is supplied, and the steam is detected while the door 13 is open. You may make it stop operation | movement of the generation means 15 and the superheated steam generation means 19. FIG.

Front sectional view of a heating cooker in an embodiment of the present invention External view of a heating cooker in an embodiment of the present invention The control block diagram of the principal part in the Example of this invention Schematic cross-sectional view of a conventional cooking device

Explanation of symbols

DESCRIPTION OF SYMBOLS 12 Heating chamber 15 Steam generating means 19 Superheated steam generating means 21 Steam outlet 22 Steam temperature detecting means 23 Outlet 24 Steam amount detecting means 31 Control means

Claims (1)

A heating chamber for storing an object to be heated, a steam generating means for generating steam to be supplied into the heating chamber, a steam outlet for blowing the steam into the heating chamber, and for discharging air and steam in the heating chamber The amount of steam discharged from the outlet, the steam amount detecting means for detecting the amount of steam discharged from the discharge port, the change in the amount of steam input, the steam temperature, the amount of steam discharged over time and the end of heating with respect to the type and amount of the heated object Storage means for storing information relating to the time required for the control, and control means for controlling the steam generation means , wherein the control means is based on a temporal change in the detection signal of the steam quantity detection means, Is estimated when the condensation process of the object to be heated is completed, and the amount of the object to be heated is estimated by comparing the time required for the completion of the condensation process with the data stored in the storage means. Time required Cooker, characterized in that to estimate the time to the end heating based on the estimated amount of the object to be heated, and controls the operation of the steam generating means of the condensation step is completed timing later.

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