JP4194642B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device such as a grill or an oven for cooking a fish or the like in a cooking cabinet and cooking with a heating element such as a heater.

  In this type of conventional cooking device, a grill net is placed in a saucer, a fish or other food is placed on the grill, and these are stored in a cooking cabinet and provided above and below the cooking cabinet. In addition, it is common to bake the food by heating with a lower heater.

  In such a cooking device, oil from cooking products such as fish accumulates in the saucer during cooking, and if the temperature in the cooking chamber rises, there is a risk of generating odors, smoke or ignition. In order to prevent this, water is added to the saucer.

  However, in recent years, there are problems such as the troublesomeness of filling the saucer with water, the problem of filling the saucer with water, and spilling water around when the saucer is put in and out. As shown in Fig. 2, a motor and a fan that rotates by driving the motor are provided outside the cooking chamber, a cooling passage that is connected to the fan is formed under the tray, and outside air is circulated from the fan to the cooling passage by driving the motor. In addition to preventing the temperature of the saucer from rising to the ignition temperature of the oil, an air purifying catalyst is provided at the exhaust outlet provided at the upper or upper surface of the cooking cabinet, so that cooking can be performed without filling the saucer. At the same time, the smoke and odor generated during cooking is purified by this air purification catalyst.

  On the other hand, regardless of the presence or absence of water in the saucer, the user can install a commercially available aluminum foil between the grill and the saucer to make it easier to clean the saucer after cooking. In some cases, cooking is carried out by laying grill stone or the like mainly composed of natural stone that absorbs the far-infrared effect or moisture or oil dripping from the food to prevent ignition.

JP-A-9-164080 JP-A-8-107828

  In the above conventional cooking device, assuming that water is put into the saucer, there is no danger of ignition etc., but there is a risk of spilling water when the saucer is moved, and it should be used without adding water If this happens, there is a problem such as ignition.

  In addition, in the premise that water is not put into the saucer, when water is accidentally put in due to reasons such as having a custom of adding water until now, the water in the saucer evaporates, so cooking There is a problem that the temperature in the cooking chamber is difficult to rise and the finish of the cooked food is poor.

  In addition, even when aluminum foil or grill stone, which is normally prohibited in the instruction manual, is installed in the cooking cabinet, the temperature in the cooking cabinet changes, the finish of the cooked product does not become uniform, and it is burnt. There are problems such as too much.

The present invention is for solving the above-mentioned problems.
In addition to heating the food in the cooking chamber, the lower heating element, the temperature detecting means A for detecting the temperature in the cooking chamber, the grill net on which the food is placed, and the grill net are mounted and removable from the cooking chamber. and pan such controls a temperature detecting means B for detecting the temperature of the pan, and an exhaust passage communicating the cooking chamber and the outside air, the temperature detecting means a, the on the detected temperature of the B, the output of the lower heating element In a heating cooker equipped with a control circuit,
The control circuit detects the temperature in the cooking chamber with the temperature detection means A after a lapse of a certain time from the start of cooking, and compares the detected temperature with a preset reference temperature, so that the tray is filled with water. The upper heating element and the lower heating element so that the time-temperature curve in the cooking chamber when the tray is contained and the time-temperature curve in the cooking chamber when the tray is not filled with water are substantially the same. Control
The temperature detection means B detects the temperature of the saucer, and the detected temperature is compared with a preset reference temperature, whereby the time-temperature curve in the cooking chamber when the saucer is filled with water, The upper heating element and the lower heating element are controlled so that the time-temperature curves in the cooking chamber when water is not contained in the tray are substantially the same .

According to claim 1 of the present invention, after a predetermined time has elapsed from the start of cooking, to detect the temperature in the cooking chamber at a temperature detecting means A, and detects the temperature of the pan by the temperature detecting means B, and the detected temperature By comparing with a reference temperature set in advance, the time-temperature curve in the cooking chamber when the tray is filled with water, and the time-temperature curve in the cooking chamber when the tray is not filled with water The upper heating element and the lower heating element are controlled so as to be almost the same, so that the food can be heated evenly even when water is contained in the saucer or not . The finish can be kept uniform.

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

  FIG. 1 is a sectional view of a heating cooker showing an embodiment of the present invention, and FIG. 2 is a temperature characteristic diagram of temperature detecting means A and B during cooking before correcting the output of the lower heating element. . FIG. 3 is a temperature characteristic diagram of temperature detection means A and B during cooking after correcting the output of the lower heating element. FIG. 4 is an explanatory diagram of an example of temperature correction based on a combination of detected temperatures of the temperature detecting means A and B. FIG. 5 is a sectional view of a heating cooker showing another embodiment of the present invention.

  In FIG. 1, reference numeral 1 denotes a main body of a cooking device such as a grill or an oven. Reference numeral 3 denotes a box-shaped cooking chamber having an open front surface, in which an upper heating element 5 and a lower heating element 6 such as sheathed heaters are installed on the upper and lower sides, and an exhaust outlet 3a is provided on the upper rear side.

  A receiving tray 8 is housed in the cooking chamber 3 so as to be freely inserted and removed from its front opening. A door 16 and a handle 17 are attached to the front to close the opening, and a grill net 7 is placed therein. . Reference numeral 4 denotes a food such as fish placed on the grill 7.

  11 is a catalyst body for air purification, which purifies smoke and odor generated in the cooking cabinet 3, and is attached in the vicinity of the exhaust outlet 3a. An exhaust passage 10 is connected to an exhaust outlet 3a on the inlet side, and an exhaust port 18 is provided at the outlet.

  A catalyst heater 12 for heating the air purification catalyst body 11 is installed in the vicinity of the air purification catalyst body 11 in the cooking chamber 3 and heats the air purification catalyst body 11. .

  Reference numeral 2 denotes a temperature detection means A such as a thermistor for detecting the temperature in the cooking cabinet 8 and is provided at the upper part of the cooking cabinet 8 on the front opening side.

  Similarly, a temperature detection means B such as a thermistor 9 detects the temperature of the tray 8 and is provided near the substantially central portion of the outer bottom surface of the tray 8.

  The present invention is constructed as described above, and the operation thereof will be briefly described below.

  The user pulls the handle 17 of the door 16 forward, pulls out the saucer 8 and the grill net 7 from the cooking cabinet 3, places the food 4 such as fish on the grill net 7, pushes the handle 17 of the door 16, and receives the saucer 8. And the grill 7 is stored in the cooking cabinet 3.

  Thereafter, when an operation unit (not shown) is operated, the control circuit 15 energizes the upper and lower heating elements 5 and 6 and the catalyst heater 12 to start cooking.

  During cooking, smoke and odor generated from the cooked food 4 such as fish are smoked and deodorized while passing through the air purifying catalyst body 11 from the exhaust outlet 3 a provided at the upper rear part of the cooking chamber 3, and through the exhaust passage 10. It is discharged to the outside (inside the room) from the exhaust port 18 on the upper surface of the rear part of the main body 1.

  After cooking is completed, the handle 17 of the door 16 is pulled forward, the tray 8 and the grill 7 are pulled out from the cooking cabinet 3, the food 4 on the grill 7 is transferred to the pan, and the handle 17 of the door 16 is again drawn. , And the tray 8 and the grill net 7 are stored in the cooking cabinet 3.

  FIG. 2 shows that in the above cooking, the outputs of the upper and lower heating elements 5 and 6 are set to 1.2 kw, respectively, when water is put into the tray 8, when water is not poured and when the tray 8 is made of aluminum foil. The relationship between the time and temperature of the temperature detection means A2 and the temperature detection means B9 when installed is shown.

  The outputs and time-temperature curves of the upper and lower heating elements 5 and 6 are set so as to be satisfactorily finished when water is put into the receiving tray 8, and the detection by the temperature detection means A2 and the temperature detection means B9 at that time The temperature is as shown by the solid line. This is because the amount of moisture evaporated from the tray 8 is large, and the temperature in the cooking chamber 3 is lowered and the temperature of the tray 8 is not easily raised. In the present embodiment, this is a reference curve that allows normal cooking. On the other hand, the temperature detected by the temperature detection means A2 and the temperature detection means B9 when water is not put into the tray 8 and when the aluminum foil is installed is as indicated by the dotted line, and water is added in either case. Since the evaporation of moisture is less than in the case, the temperature in the cooking chamber 3 rises earlier, and with time, the temperature becomes higher than the solid line when water is put in the tray 8. In particular, when an aluminum foil is installed, the radiant heat of the lower heating element 6 is blocked by the aluminum foil, and the detection temperature of the temperature detection means B9 is lower than when no water is present and is higher than when water is added. Since the inside of the cooking chamber 3 is partitioned vertically by the foil, the space volume in the cooking chamber 3 is reduced, and the temperature detected by the temperature detection means A2 is further higher than when there is no water.

  For this reason, variations occur in the baking of the cooked food 4 such as fish placed on the grill 7 in the cooking chamber 3, and the finished product is generally over-baked. This state becomes prominent when an aluminum foil is installed.

  Therefore, in the present invention, as shown in FIG. 3 and FIG. 4, after a certain time (about 3 minutes in the figure) when the temperature in the cooking chamber 3 starts to vary from the start of cooking, the temperature detecting means A2, The detected temperature of B9 is compared with a preset reference temperature, the outputs of the lower heating elements 5 and 6 are adjusted by the control circuit 15, and temperature correction is performed so that the temperature rises along the solid reference curve.

  Specifically, the reference temperature of the temperature detection means A2 is set to 150 ° C., and the reference temperature of the temperature detection means B9 is set to 60 ° C. When water is contained in the tray 8, the temperature detection means A2 and the temperature detection means B9 have not reached the reference temperatures of 150 ° C. and 60 ° C., so the outputs of the upper and lower heating elements 5 and 6 are maximized. Heat cooking is performed with the output of 1.2 kw. As a result, the subsequent time-temperature curve in the cooking chamber 3 becomes a solid line, and the cooked food such as fish is finished well.

  On the other hand, when there is no water in the tray 8, the temperature detection means A2 is substantially the same as the reference temperature of 150 ° C., but the temperature detection means B9 exceeds the reference temperature of 60 ° C. Therefore, in this case, cooking is performed by lowering the outputs of the upper and lower heating elements 5 and 6 to 1.1 kW and 0.9 kW, respectively. As a result, the subsequent time-temperature curve in the cooking chamber 3 rises with a curve that is substantially the same as the state of the solid line containing water, and the cooked product is finished satisfactorily in the same manner as when water is present, thereby preventing over-baking.

  When an aluminum foil is installed on the tray 8, the temperature detection means A2 is higher than the reference temperature of 150 ° C., and the temperature detection means B9 is almost the same as the reference temperature of 60 ° C. Also in this case, cooking is performed by lowering the outputs of the upper and lower heating elements 5 and 6 to 1.0 kW and 0.7 kW, respectively. As a result, the subsequent time-temperature curve in the cooking chamber 3 rises with a curve that is substantially the same as the state of the solid line containing water, and the cooked product is finished satisfactorily in the same manner as when water is present, thereby preventing over-baking.

  Thus, according to the present invention, the temperature detection means A2 for detecting the temperature in the cooking chamber 3 and the temperature detection means B9 for detecting the temperature of the tray 8 are set in advance after a certain time from the start of cooking. Compared with the reference temperature, the situation in the cooking cabinet 3 is judged, and the output of the lower heating elements 5 and 6 is corrected, so that the food 4 is provided with an aluminum foil when the tray 8 does not have water. Even in the case where there is water, the finish is uniform and overbaking can be prevented.

  Next, FIG. 5 shows another embodiment of the present invention. In the cooking device of FIG. 1, an exhaust fan 13 and an exhaust fan 13 are further provided in the exhaust passage 10 after the air purification catalyst body 11. A motor 14 for driving is provided, and the fan 13 is rotated by the motor 14 so that odors and smoke generated in the cooking chamber 8 are forcibly exhausted from the exhaust passage 10 to the exhaust port 18 through the air purification catalyst 16. Is.

  Also in this cooking appliance, the output of the upper heating elements 5 and 6 can be corrected according to the situation of the tray 8 in the cooking cabinet 3, and the cooked food can be finished evenly.

It is sectional drawing of the heating cooker which shows one Example of this invention. It is a temperature characteristic view of temperature detecting means A and B before correcting the output of the upper and lower heating elements. It is a temperature characteristic view of temperature detection means A and B after correcting the output of the upper and lower heating elements. It is explanatory drawing which shows an example of the temperature correction by the combination of the detection temperature of temperature detection means A and B same as the above. It is sectional drawing of the heating cooker for demonstrating the other Example of this invention.

Explanation of symbols

1 Body 2 Temperature detection means A
3 Cooking chamber 4 Cooked food 5 Upper heating element 6 Lower heating element 7 Burning net 8 Sauce tray 9 Temperature detection means B
10 Exhaust passage 11 Air purifying catalyst body 12 Catalyst heater 13 Exhaust fan

Claims (1)

In addition to heating the food in the cooking chamber, the lower heating element, the temperature detecting means A for detecting the temperature in the cooking chamber, the grill net on which the food is placed, and the grill net are mounted and removable from the cooking chamber. and pan such controls a temperature detecting means B for detecting the temperature of the pan, and an exhaust passage communicating the cooking chamber and the outside air, the temperature detecting means a, the on the detected temperature of the B, the output of the lower heating element In a heating cooker equipped with a control circuit,
The control circuit detects the temperature in the cooking chamber with the temperature detection means A after a lapse of a certain time from the start of cooking, and compares the detected temperature with a preset reference temperature, so that the tray is filled with water. The upper heating element and the lower heating element so that the time-temperature curve in the cooking chamber when the tray is contained and the time-temperature curve in the cooking chamber when the tray is not filled with water are substantially the same. Control
The temperature detection means B detects the temperature of the saucer, and the detected temperature is compared with a preset reference temperature, whereby the time-temperature curve in the cooking chamber when the saucer is filled with water, A heating cooker characterized in that the upper heating element and the lower heating element are controlled so that the time-temperature curves in the cooking chamber when water is not in the saucer are substantially the same . ]

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