JP4265519B2 - Cooking equipment - Google Patents

Description

  The present invention relates to a cooking apparatus equipped with an induction heating coil as a heating means and a compressor or a Peltier element as a cooling means.

  In recent years, as the number of double-income households increases, the gastronomy tends to increase, but there is no time for troublesome cooking, so the time for cooking at home tends to decrease. In addition, health foods such as low salt are attracting a great deal of attention as health consciousness.

  However, in ordinary household cooking, the current situation is that cooking with reduced salt is rarely done, and as a result, reducing the salt naturally reduces the taste. Will be used for cooking.

  Therefore, there is a demand for a cooking apparatus that can use time efficiently and perform high-quality cooking.

  For example, when going out for a long time, in order to complete automatic cooking at the scheduled return time, it is necessary to refrigerate or freeze the food to be cooked for a while, start thawing or heating at the estimated return time, and cook. In particular, in order to infuse the taste well and quickly in low-salt cooking, it is considered that heating and cooling are repeated, which requires a lot of time and labor.

  However, since the refrigerator, the stove, the oven, and the like are individually independent devices, it is necessary to change the food to be cooked and to set the cooking temperature and cooking time for each process. In addition, there is anxiety about unattended cooking, and unattended automatic cooking is impossible, but by integrating these, cooking automation, shortening the time, improving cooking quality, improving safety Or you can expect to save space in the kitchen.

  For example, as a conventional technique in which a refrigerator and a microwave oven are integrated, a microwave oven frame is provided in the middle of the refrigerator and refrigerator case body, and a switching damper is opened on a part of this frame when not in use. There is one that allows food stored in the frame to be refrigerated by supplying cold air into the body (see, for example, Patent Document 1).

In addition, there is a type in which a microwave oven and a refrigerator are connected to a detachable intake duct, and microwaves are irradiated to the object to be cooked while supplying cold air into the microwave oven (see, for example, Patent Document 2). .
JP-A 63-150573 JP-A-10-132289

  However, although the configuration described in Patent Document 1 combines a refrigerator with a microwave oven as a heating means, it does not have a function that can be used for cooking such as heating after cooling or cooling after heating.

  Moreover, although the structure of patent document 2 defrosts with a microwave, supplying cold air in a cooking chamber, and uses the heating function and the cooling function positively for cooking, a microwave oven and a refrigerator are used by a duct. The configuration of connection is not realistic because each arrangement is limited and preparation takes time.

  The present invention solves the above-mentioned conventional problems, and has a structure corresponding to the use in a temperature range from low temperature to high temperature in which cooling and heating are performed by one apparatus, and the heating is surrounded by a non-combustible heat insulating wall. It is safe even if you are unattended during cooking, and by setting a cooking program with multiple combinations of cooking temperature or output and cooking time in a series of cooking, By simply putting the food in the cooking chamber, cooking can be performed automatically even when the cook is absent, and the kitchen space can be saved by combining the functions of multiple cooking devices. The object is to provide a cooking device.

  In order to solve the above-described problems, the present invention provides a cooking chamber constituted by a door and a heat insulating box enclosing a heat-resistant heat insulating material, and the induction heating coil, the cooking chamber and the induction heating coil are separated from each other. A conductive plate; a coil cooling fan for cooling the induction heating coil; a cooling means coupled by a duct with the cooking chamber and surrounded by a heat insulating material; and the cold air generated by the cooling means. A cooling fan fed into the cooking chamber through a duct, control means for controlling the operation of each electrical functional component, a pan bottom sensor for detecting the temperature of the bottom of the cooking chamber, cooking temperature and cooking time in the cooking chamber in a series of cooking An operation panel for setting a cooking program based on a plurality of combinations or displaying an operating state, and the control means is configured to display the cooking program set by the operation panel. Grams, based on the temperature detected by the temperature sensor, the induction heating coil and the cooling means and the individual or are operated simultaneously, is to cook the food in the cooking chamber.

  Therefore, the food to be cooked can be refrigerated or frozen for a while until immediately before the start of cooking, and after cooking is started, thawing or cooking is performed by a method suitable for the food to be cooked, and the food to be cooked is first placed in the cooking chamber. It is possible to perform cooking with high cooking quality without taking time and effort other than putting in.

  In addition, the present invention provides a heater in the cooking chamber, and stirs the heat of the heater into the cooking chamber by a fan in the cabinet, thereby providing the advantages of rapid heating by the induction heating coil and convection oven heating by the heater. It can be used properly, and cooking suitable for the food can be performed.

  Further, according to the present invention, the cooking program or cooking end time is reserved by the operation panel, so that the cooking can be automated and the cooking end time can be easily set.

  The cooking device of the present invention can be cooled by a single device and heated by an induction heating coil. As a result, the cooking device has a structure corresponding to use in a temperature range from a low temperature to a high temperature. By setting up a cooking program with multiple combinations of cooking times, you can automatically cook even when the cook is absent, just by putting the food to be cooked in the cooking room, and at any temperature range, Cooking with two types of heating methods can improve the quality of cooking and increase variations in cooking items, and can further save space in the kitchen by combining the functions of a plurality of cooking appliances.

  The invention according to claim 1 is a cooking chamber composed of a door and a heat insulating box enclosing a heat-resistant heat insulating material, an induction heating coil provided below the cooking chamber, the cooking chamber, and the induction A non-conductive plate for isolating the heating coil; a coil cooling fan for cooling the induction heating coil; a cooling means coupled with the cooking chamber and the duct and surrounded by a heat insulating material; and the cooling means A cooling fan that feeds the cold air generated by the cooling chamber into the cooking chamber through the duct, a control unit that controls the operation of each electrical functional component, a pan bottom sensor that detects the temperature of the bottom of the cooking chamber, and the cooking in a series of cooking An operation panel for setting a cooking program based on a plurality of combinations of cooking temperature and cooking time in the room or displaying an operation state. A cooking program set Te, based on the temperature detected by the temperature sensor, the induction heating coil and the allowed and cooling means individually or simultaneously operated, is to cook the food in the cooking chamber.

  As a result, the food to be cooked can be refrigerated or frozen for a while until just before the start of cooking, and after cooking has been started, thawing or cooking is performed by a method suitable for the food to be cooked. It is possible to perform cooking with high cooking quality without taking any troubles other than putting it in.

  The invention according to claim 2 includes a heater provided in the cooking chamber and an internal fan that stirs the heat of the heater into the interior, and includes two types of heating means including an induction heating coil and the heater. It is used for cooking suitable for the food.

  Thereby, the advantage of the rapid heating by the said induction heating coil and the convection oven type heating by the said heater can be used properly, and cooking suitable for a to-be-cooked object can be performed.

  The invention according to claim 3 is provided with a function of reserving a cooking end time by the operation panel.

  Thereby, cooking can be ended at the reserved time, and the cook needs to set the cooking time by calculating backward from the cooking end time desired by the cook when setting the cooking program. Therefore, the setting is easy to understand and the possibility of setting error is reduced.

  According to a fourth aspect of the present invention, the cooking program is stored in advance in a memory in the control means, and automatic cooking is performed according to a corresponding cooking program by selecting a cooking item on the operation panel.

  Thereby, the cook can save the effort of a setting by being able to start automatic cooking only by selecting a cooking item.

  The invention according to claim 5 includes an in-compartment sensor in the cooking chamber, and performs temperature management of the cooking chamber and the cooking object together with the pan bottom sensor.

  As a result, the cooking state of the food to be cooked can be grasped more accurately by detecting the air temperature in the cooking chamber, the steam temperature from the food to be cooked, or the like.

  In the invention according to claim 6, in any one of the first to fifth inventions, an air passage is provided between the cooling means and the storage portion of the induction heating coil, and the cooling air from the cooling fan is only in the cooking chamber. In addition, the induction heating coil can be cooled.

  Thereby, it is not necessary to provide means for cooling the induction heating coil, and a low-cost configuration is possible.

  The invention according to claim 7 displays the elapsed time after the completion of cooking, so that even if a situation occurs in which the food to be cooked cannot be taken out from the cooking chamber after the cooking is finished due to the circumstances of the cook, The elapsed time can be understood and the state of the object to be cooked can be judged to some extent.

  The invention according to claim 8 is provided with a communication function between the cooking device and the mobile phone, confirming the cooking state while going out, changing the cooking program, or ending the reserved cooking The cooking state can be confirmed and operated from a remote location, such as changing the time.

  Hereinafter, some embodiments of the present invention will be described with reference to the drawings, but the present invention is not limited to these embodiments.

(Embodiment 1)
FIG. 1 is a front sectional view of a cooking device according to Embodiment 1 of the present invention, and FIG. 2 is a side sectional view of the cooking device according to the same embodiment.

  1 and 2, the cooking chamber 1 is configured to be about the size of a microwave oven cooking chamber, and a metal material with fluorine coating is used on the inner wall. The periphery of the cooking chamber 1 is surrounded by a heat insulating material 2, and the heat insulating material 2 is also enclosed in the door 3. A heat-resistant packing 4 is provided at a fitting portion between the door 3 and the cooking chamber 1 to block leakage of heat and cold air. These heat insulation structures play a role of improving safety by preventing temperature rise outside the body during cooking, improving cooling performance, and preventing condensation of the body. Since the heat insulating material 2 is required to have durability in a wide range from low temperature to high temperature, it is desirable to use glass wool or the like.

  The induction heating coil 5 is provided in the lower part of the cooking chamber 1 and is partitioned from the cooking chamber 1 by a plate 6. The induction heating coil 5 rises in temperature when energized, but the coil cooling fan 7 provided in the vicinity of the induction heating coil 5 is rotated and cooled.

  The cooling means 8 is constituted by a compressor (heat pump) type or Peltier type cooling system. This cooling means 8 is connected to the cooking chamber 1 by a duct 9, and this duct 9 is composed of two types for blowing and for sucking. When cooling the cooking chamber 1, the cooling fan 10 is rotated to circulate cold air to the cooking chamber 1 through the duct 9. Normally, it is necessary to provide an extra openable / closable damper or the like, and to separate the cooking chamber 1 from the cooling means 8 except when necessary. However, the cooling means 8 is provided at the bottom of the cooking chamber 1. Even when the cooking chamber 1 is at a high temperature or when the cooling means 8 is at a low temperature, it is difficult for each other to be affected, and there is no need to provide an open / close damper. If performance is given priority over cost, it is desirable to provide an open / close damper.

  The control means 11a is a control board constituted by a microcomputer, a relay, a memory IC, and the like, and performs drive processing for all loads based on the temperature in the cooking chamber 1 and a cooking program. The memory IC is preferably a rewritable EEPROM or the like, and the cooking program is read or written from the memory IC. The operation panel 13a is provided on the control means 11a, and includes a display unit such as a liquid crystal panel and an operation unit (none of which is shown) including a plurality of switches. The operation panel 13a has various combinations of cooking temperature and cooking time. Can be set across stages. For example, it is possible to set a continuous cooking program from low temperature to high temperature and from high temperature to medium temperature (low temperature → high temperature → medium temperature). When the cooking program is set, the setting contents are displayed in order. During the cooking operation, the cooking temperature, the remaining time, the completion time, and the like are displayed. Otherwise, the current time is displayed.

  The pan bottom sensor 12 is provided at the lower center of the cooking chamber 1, and the control means 11a determines the load to be driven by this detected temperature. This sensor 12 also enables detection of the temperature of the cooking ingredients by detecting the bottom surface temperature of a cooking device such as a pan or a frying pan used when cooking in the cooking chamber 1. Since the temperature detected by the pan bottom sensor 12 varies widely from low temperature to high temperature, the pan bottom sensor 12 is required to be able to accurately detect this range, but it is difficult to detect with one type of sensor, A method in which two types of sensors for low temperature and high temperature are used in combination is also conceivable.

  FIG. 3 is an explanatory diagram showing a cooking program setting example of the cooking device according to Embodiment 1 of the present invention. Here, automatic cooking of vegetable boiled food will be described.

  When cooking vegetable stew, in order to promote the soaking of the taste and make a healthy dish with less seasonings than “normal stew, cool and reheat (boil → cool → reheat)” A case where cooking is performed in this cycle will be described as an example.

  For example, when the cook goes out at 7 o'clock, he prepares for automatic cooking so that he can eat boiled vegetables immediately at 19:00 when he goes home. This assumes a case where the setting is made with 12 hours after preparation as a target. Once the cook is ready for setting, the cooker does not need to touch the cooking device until cooking is complete, and may take a sleep or go out.

  First, the cook performs a cold setting as step 1 through the operation panel 13a. Cold insulation is a process necessary to prevent the food from corroding before cooking begins. Here, the cold insulation temperature is set to “5 ° C.”. The cold insulation time is set to “8 hours 10 minutes” by calculating backward from the scheduled completion time. However, since the time until the food reaches 100 ° C. varies depending on the amount of the food, the calculation is performed assuming that the time is about 10 minutes.

  “30 minutes” of “boiled” set in step 2 is calculated as 40 minutes by adding about 10 minutes until the food reaches 100 ° C. Although there is a slight error in the completed time due to this estimated time, even if cooking is completed earlier than the scheduled time, there is no problem because the heat is automatically kept until the cook returns home.

  Next, as a step 2, heating is set. The stew temperature is set to “100 ° C.” and the stew time is set to “30 minutes”.

  Next, cooling is set as step 3. The cooling temperature is set to “65 ° C.”, and the cooling time is set to “3 hours 00 minutes”. When the temperature of the food becomes 60 ° C. or lower, various germs are likely to be generated.

  Finally, in step 4, reheating is set. The heating temperature is “100 ° C.”, and the heating time does not need to be set because cooking ends when the food reaches 100 ° C.

  After completing the above settings, a pot containing several kinds of vegetables and mixed soup stock is put into the cooking chamber 1 and operation is started.

  First, cold insulation is started. The cooling means 8 and the cooling fan 10 operate, and cool air is sent into the cooking chamber 1. Since the set temperature is “5 ° C.”, the cooling fan 10 stops when the pan bottom sensor 12 detects 4 ° C. or lower, and starts again when it detects 5 ° C. or higher. Keep on. When the cold insulation operation has passed 8 hours and 10 minutes, the process proceeds to Step 2.

  When the boiling is started, the induction heating coil 5 is energized and heated to the set temperature “100 ° C.”. The induction heating coil 5 is energized until the temperature detected by the pan bottom sensor 12 is stabilized at around 100 ° C. When the detection temperature of the pan bottom sensor 12 is stabilized at around 100 ° C., the next cooking is performed for 30 minutes. During this period, the output to the induction heating coil 5 is adjusted or turned ON / OFF to keep the temperature detected by the pan bottom sensor 12 at 100 ° C. After 30 minutes of boiling, go to step 3.

  Next, when the cooling operation is started, the cooling means 8 and the cooling fan 10 operate, and cool air is sent into the cooking chamber 1. Since the set temperature is “65 ° C.”, the cooling fan 10 continues to operate until the pan bottom sensor 12 detects 65 ° C., and stops when it detects 65 ° C. Thereafter, when the temperature detected by the pan bottom sensor 12 is 63 ° C. or lower, the induction heating coil 5 is energized. When the temperature is 68 ° C. or higher, the cooling means 8 and the cooling fan 10 are operated to maintain 65 ° C. When the cooling operation has elapsed for 3 hours, the routine proceeds to step 4.

  When the reheating is started, the induction heating coil 5 is energized again and heated to “100 ° C.” which is the set temperature. The induction heating coil 5 is energized until the temperature detected by the pan bottom sensor 12 is stabilized at around 100 ° C. When the temperature detected by the pan bottom sensor 12 is stabilized at around 100 ° C., the automatic cooking operation is terminated. After completion, the induction heating coil 5 is energized so that the temperature detected by the pan bottom sensor 12 is maintained at about 80 ° C., assuming that the cook is not home from the outside or the cook is not aware of it. And keep warm automatically so that the food won't cool down. When the heat retention time exceeds 30 minutes, a cooling operation is performed to prevent corrosion of the food material, and cooling is performed until the temperature detected by the pan bottom sensor 12 reaches 5 ° C.

  As described above, in the present embodiment, the cooking chamber 1 constituted by the door 3 and the heat insulating box enclosing the heat-resistant heat insulating material 2, the induction heating coil 5 provided below the cooking chamber 1, The non-conductive plate 6 that separates the cooking chamber 1 and the induction heating coil 5, the coil cooling fan 7 for cooling the induction heating coil 5, and the cooking chamber 1 and the duct 9 are combined and surrounded by a heat insulating material. Cooling means 8, a cooling fan 10 that feeds the cold air generated by the cooling means 8 into the cooking chamber 1 through the duct 9, a control means 11 a that controls the operation of each electrical functional component, and a bottom of the cooking chamber 1. There is provided a pan bottom sensor 12 for detecting temperature, and an operation panel 13a for setting a cooking program by a plurality of combinations of cooking temperature and cooking time in the cooking chamber 1 in a series of cooking, or displaying an operation state. The means 11a operates the induction heating coil 5 and the cooling means 8 individually or simultaneously based on the cooking program set by the operation panel 13a and the temperature detected by the pan bottom sensor 12, and cooks the food to be cooked in the cooking chamber 1. The food to be cooked can be refrigerated or frozen for a while until just before cooking is started, and after cooking has been thawed or cooked in a manner suitable for the food to be cooked, It is possible to perform cooking with high cooking quality without taking time and labor other than putting in the room 1.

(Embodiment 2)
FIG. 4 is a front sectional view of a cooking device according to Embodiment 2 of the present invention, and FIG. 5 is a side sectional view of the cooking device.

  4 and 5, the heater 14 is provided in the cooking chamber 1, and a sheathed heater, an infrared heater or the like is used for this. The heater 14 is not limited to one type, and for example, two types of sheathed heater and infrared heater may be used in combination. In order to stir the heat of the heater 14 into the cooking chamber 1, the internal fan 15 is rotated. The duct plate 16 is efficiently provided with hot air outlets and suction ports so that the hot air stirred by the internal fan 15 circulates uniformly in the cooking chamber 1. The control means 11b has a configuration for operating the heater 14 in addition to the functions of the first embodiment. When setting the heating operation, the operation panel 12b is provided with a function of selecting any heating means of the induction heating coil 5 and the heater 14 in addition to the setting of the heating temperature and the heating time.

  In the first embodiment, the heating is performed only by the induction heating coil 5, but in the present embodiment, either the induction heating coil 5 or the heater 14 can be selected as the heating means. When setting the heating operation, any heating means may be selected and set from the operation panel 13 in addition to the setting of the heating temperature and the heating time.

  Each heating method of the induction heating coil 5 and the heater 14 has advantages. In contrast to the induction heating coil 5 being excellent in the heating speed, the convection oven type heating by the heater 14 heats the pan from the entire circumference when cooking the simmered food, for example, so that convection occurs in the pan. Don't simmer. Therefore, heating by the heater 14 is effective for long-time boiling and holding of food at an intermediate temperature. Moreover, not only stewed dishes but also oven dishes such as gratin can be cooked automatically.

  As described above, in the present embodiment, in addition to the previous embodiment, the heater 14 provided in the cooking chamber 1 and the internal fan 15 that stirs the heat of the heater 14 into the interior are provided. In addition, cooking suitable for an object to be cooked is performed using two types of heating means, that is, the induction heating coil 5 and the heater 14, and the rapid heating by the induction heating coil 5 and the convection oven type heating by the heater 14 are performed. By properly using the advantages, it is possible to perform cooking that is more suitable for the food.

(Embodiment 3)
FIG. 6 is a schematic diagram of a display operation unit of the cooking apparatus according to Embodiment 3 of the present invention.

  In FIG. 6, in addition to the functions of the first embodiment or the second embodiment, the control unit 11c calculates the operation time so that cooking can be completed at the cooking completion reservation time set by the operation panel 13c, and performs automatic cooking. Has the ability to do.

  For example, it is assumed that the cook makes a reservation so that cooking is completed at 7 o'clock before going out and at 19:00, which is the return time. Automatic cooking is performed in steps from a to g, step a is refrigerated before cooking, step b is heating until reaching 100 ° C, step c is stewed, step d is for accelerating the soaking of taste Cooling, step e is reheating toward completion of cooking, step f is heat retention when the cook is absent at the cooking completion reservation time, step g is 60 ° C. to 100 ° C. to correct the value of step e later This is a count of the time to reach.

  The cook sets a series of cooking programs through the operation panel 13c. First, the setting of step a is selected as “boiling”. Next, input “100 ° C.” and “30 minutes” for the setting of step c. Next, enter “65 ° C.” and “3 hours” for the setting of step d. Furthermore, the setting of step e is selected as “boiling”. Finally, the “timer reservation” switch is pressed, and the completion time is set to “19:00”. The setting is completed by the above operation.

  Here, although the cooking time of each of the steps a, b and e is not set, step b is assumed to be “10 minutes” and step e is temporarily assumed to be “5 minutes”, and the cool time of step a is calculated. This time, “19: 00-7 o'clock (step b10 minutes + step c30 minutes + step d3 hours + step e5 minutes)” is the step a cooling time.

  When the operation is started, the cold insulation in step a is started, and then the process proceeds to step b. Although the time of step b is assumed to be 10 minutes, it does not always boil at this time. If it boiled in 8 minutes in step b, add 2 minutes of error to the time in step d. In step b, the time taken from 65 ° C. to 100 ° C. is counted, and this time is replaced with “5 minutes” temporarily set in step e as step g. If step g is completed in 4 minutes, add 1 minute of error to the time in step d.

  In this way, the unspecified value can be cooked accurately at the set completion time while being corrected during operation.

  As described above, in the present embodiment, in addition to the cooking apparatus in the previous embodiment, a function that can reserve the cooking end time by the operation panel 13c is provided, and cooking is ended at the reserved time. When the user sets the cooking program, it is not necessary to set the cooking time by calculating backward from the cooking end time desired by the cook, which makes the setting easy to understand and reduces the possibility of setting errors.

(Embodiment 4)
FIG. 7 is a schematic diagram of a display operation unit of the cooking device according to Embodiment 4 of the present invention.

  In FIG. 7, the memory in the control means 11d stores a cooking program for each cooking item in advance, and the control means 11d reads the corresponding cooking program and selects the cooking item by selecting the cooking item by the operation panel 13d. I do.

  The cooking program stored in the memory in the control means 11d is stored in advance by the cooking device manufacturer and does not need to be set by the cook.

  FIG. 8 is a diagram showing classification of cooking items of the cooking device according to Embodiment 4 of the present invention.

  First, the cook presses the “automatic cooking” switch on the operation panel 13d. Then, the number corresponding to the cooking item is displayed. For example, when it is desired to perform stewed dishes such as “Chikuzenni”, “vegetable stew”, “oden”, etc., it is only necessary to select the program number “1”.

  After selecting the cooking item, if the desired finish time is to be set, the “timer reservation” switch on the operation panel 13d is pressed to set the finish time and start operation.

  As described above, in this embodiment, in addition to the previous embodiment, the cooking program is stored in the memory in the control means 11d in advance, and this is dealt with by selecting the cooking item on the operation panel 13d. Automatic cooking is performed according to a cooking program. Automatic cooking can be started simply by selecting a cooking item, and the cook can save time and effort.

(Embodiment 5)
FIG. 9 is a side sectional view of a cooking device according to Embodiment 5 of the present invention.

  In FIG. 9, the in-compartment sensor 17 is a temperature thermistor attached to the upper part in the interior. Moreover, the control means 11e performs the boiling detection by detecting the temperature of the cooking chamber 1 based on the temperature detected by the cooking chamber sensor 17 and the temperature of the steam generated from the cooking object during heating. In particular, when cooking boiled food, when the temperature of the broth approaches the boiling point, the temperature of the in-compartment sensor 17 rapidly increases due to water vapor. By this temperature gradient and the temperature detected by the pan bottom sensor 12, it is possible to detect boiling more accurately. For example, boiling is detected when the detected temperature of the internal temperature sensor 16 rises rapidly and the detected temperature of the pan bottom sensor 12 is 98 ° C. or higher.

  Further, since the inside temperature can be controlled not only by the pan bottom sensor 12 but also by the inside sensor 17, the function as a convection oven is further improved.

  As described above, in the present embodiment, in addition to the previous embodiment, the cooking chamber 1 is provided with the in-compartment sensor 17, and together with the pan bottom sensor 12, the cooking chamber 1 and the food to be cooked are temperature-controlled. By detecting the air temperature in the cooking chamber 1 or the steam temperature from the food to be cooked, the cooking state of the food to be cooked can be grasped more accurately.

(Embodiment 6)
FIG. 10 is a front sectional view of a cooking device according to Embodiment 6 of the present invention.

  In FIG. 10, the suction port 18 is provided on the air path of the cooling fan 10, and some cool air passes through the induction heating coil 5. The cold air from the cooling means 8 is cooled by passing through the induction heating coil from the suction port 18 and circulates from the discharge port 19 to the cooling means 8.

  The induction heating coil is usually cooled by a coil cooling fan 7 or the like, but the cooling fan 7 can be omitted by using the cool air of the cooling means 8.

  As described above, in the present embodiment, in addition to the previous embodiment, an air passage is provided between the storage portions of the cooling means 8 and the induction heating coil 5, and the cooling air from the cooling fan 10 is only in the cooking chamber 1. Instead, the induction heating coil 5 can be cooled, and it is not necessary to provide a dedicated means for cooling the induction heating coil 5, thereby enabling a low-cost configuration.

(Embodiment 7)
FIG. 11 is a schematic diagram of a display operation unit of the cooking device according to Embodiment 7 of the present invention.

  In FIG. 11, the operation panel 13e displays the elapsed time after the end of cooking counted by the control means 11f.

  When cooking is completed, the temperature is basically kept cold and kept warm so that the quality of the food to be cooked is not deteriorated even if the cook is left without noticing the completion of cooking. However, over time, the cooked food becomes harder or too soft, but it is inevitable that the quality deteriorates gradually. The cook can determine to some extent whether the cooked food can still be eaten deliciously by looking at the elapsed time after cooking.

  As described above, in the present embodiment, in addition to the previous embodiment, the elapsed time after the end of cooking is displayed, and the food to be cooked cannot be taken out from the cooking chamber 1 after the end of cooking due to the circumstances of the cook. Even if a situation occurs, the state of the object to be cooked can be determined to some extent by knowing the elapsed time after completion of cooking.

(Embodiment 8)
FIG. 12 is a block diagram of a cooking device according to Embodiment 8 of the present invention.

  In FIG. 12, it is set as the structure which connects the communication module 20 to the cooking apparatus in previous embodiment. Thereby, the data of the cooking device can be transferred to the display 22 of the mobile phone via the base station 21.

  For example, while the cook is out, the cooking status up to the present can be confirmed by a mobile phone, the cooking program can be changed thereafter, or the cooking completion time can be changed.

  As described above, in the present embodiment, in addition to the previous embodiment, a communication function between the cooking device and the mobile phone is provided, and the cooking state while going out can be confirmed or the cooking program can be changed. The cooking state can be confirmed and operated from a remote location, such as changing the reserved cooking end time.

  The cooking apparatus of the present invention includes an induction heating coil, a heater, and a cooling means, and has two kinds of heating methods and cooling means, and enables cooking at any temperature range. Therefore, cooking of boiled food, frozen food, grilled fish, etc. is also possible, and reheated cooking is performed so that ingredients that have been cooked and cooked are frozen and stored in the morning of the next day with the cooking device of the present invention. A wide range of uses. In addition, the cooking chamber can be configured to be large and used for business purposes in restaurants and the like.

Front sectional drawing of the cooking apparatus in Embodiment 1 of this invention. Side sectional view of the cooking device Explanatory drawing which shows the example of a cooking program setting in the cooking apparatus Front sectional drawing of the cooking apparatus in Embodiment 2 of this invention. Side sectional view of the cooking device Schematic of the display operation part of the cooking apparatus in Embodiment 3 of this invention Schematic of the display operation part of the cooking apparatus in Embodiment 4 of this invention The figure which shows the classification of the cooking item of the cooking device Side surface sectional drawing of the cooking apparatus in Embodiment 5 of this invention. Front sectional view of a cooking apparatus according to Embodiment 6 of the present invention. Schematic of the display operation part of the cooking apparatus in Embodiment 7 of this invention The block diagram of the cooking apparatus in Embodiment 8 of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooking room 2 Heat insulating material 3 Door 4 Packing 5 Induction heating coil 6 Plate 7 Coil cooling fan 8 Cooling means 9 Duct 10 Cooling fan 11a Control means 11b Control means 11c Control means 11d Control means 11e Control means 11f Control means 12 Pan bottom sensor 13a Operation panel 13b Operation panel 13c Operation panel 13d Operation panel 13e Operation panel 14 Heater 15 Internal fan 16 Duct plate 17 Internal sensor 18 Suction port 19 Discharge port 20 Communication module 21 Relay base 22 Display

Claims (8)

  Non-conductive that separates the cooking chamber composed of a door and a heat insulation box enclosing a heat-resistant heat insulating material, an induction heating coil provided below the cooking chamber, and the cooking chamber and the induction heating coil Plate, a coil cooling fan for cooling the induction heating coil, a cooling means coupled with the cooking chamber and the duct and surrounded by a heat insulating material, and the cold air produced by the cooling means through the duct A cooling fan fed into the cooking chamber, a control means for controlling the operation of each electric functional component, a pan bottom sensor for detecting the temperature of the cooking chamber bottom, a plurality of cooking temperatures and cooking times in the cooking chamber in a series of cooking An operation panel that sets a cooking program based on a combination of the above or displays an operation state, and the control means sets the cooking program set by the operation panel. Arm and, on the basis of the temperature detected by the temperature sensor, the induction heating coil and the cooling means and the individual or are simultaneously operated, the cooking apparatus for cooking the food in the cooking chamber.   The cooking chamber is provided with a heater and an internal fan that stirs the heat of the heater into the cooking chamber, and cooking suitable for an object to be cooked using two types of heating means, the induction heating coil and the heater. The cooking apparatus of Claim 1 to perform.   The cooking apparatus according to claim 1, wherein the operation panel has a cooking end time reservation function, and finishes cooking at the reserved time.   The said cooking program is previously memorize | stored in the memory in a control means, Automatic cooking is performed according to the corresponding cooking program by selecting a cooking item with an operation panel. Cooking equipment.   The cooking apparatus according to any one of claims 1 to 4, further comprising: an in-compartment sensor in the cooking chamber, and temperature management of the cooking chamber and the cooking object together with the pan bottom sensor.   The air passage is provided between the storage part of the cooling means and the induction heating coil, and the cooling air from the cooling fan cools not only the cooking chamber but also the induction heating coil. The cooking device described.   The cooking apparatus according to any one of claims 1 to 6, wherein an elapsed time after the completion of cooking is displayed on the operation panel.   The cooking apparatus according to any one of claims 1 to 7, further comprising a communication function for controlling the control means by a mobile phone.

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