JP4525429B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device for cooking food to be cooked such as fish and meat in a general household.

  Conventionally, this type of cooking device will be described with reference to FIG.

  In FIG. 9, a grill net 6 on which a cooking object 3 is placed and a saucer 7 for receiving the grill net 6 are accommodated in the cooking chamber 2 of the heating cooker 1, and the cooking chamber 2 is mainly cooked by radiant heat. The first heating means 4 for cooking 3 from above and the second heating means 5 for cooking the food to be cooked 3 from below mainly by radiant heat are provided. The door 8 covers the front opening of the cooking chamber 2.

  Next, a method for cooking the food item 3 with the conventional cooking device 1 will be described.

  First, the user places the cooking object 3 on the grill 6, places the grill 6 on the tray 7, stores the tray 7 in the cooking chamber 2, and closes the door 8. Thereafter, when a cooking start button (not shown) is pressed, a cooking process for heating the cooking object 3 is started.

  When the cooking process starts, the first heating means 4 or the second heating means 5 in the cooking chamber 2 is energized. When the cooking object 3 is stored in a predetermined position in the cooking chamber 2, the first heating means 4 is positioned above the cooking object 3, and the second heating means 4 is positioned below the cooking object 3. Therefore, when the first heating unit 4 or the second heating unit 5 is energized, the object to be cooked 3 is heated mainly by the radiant heat of the first heating unit 4 or the second heating unit 5. It will be.

  Then, when the first heating means 4 or the second heating means 5 heats the object 3 to be cooked for a predetermined time, the object 3 is cooked (see, for example, Patent Document 1). .

  By the way, the heating cooker 1 shown in FIG. 9 is the structure which cooks the to-be-cooked object 3 using the radiant heat of the 1st heating means 4 or the 2nd heating means 5, but radiant heat is to be cooked. 3 and the first heating means 4 or the second heating means 5, the heat hardly reaches the object to be cooked 3 in inverse proportion to the fourth power of the distance between the first heating means 4 and the second heating means 5. There is a problem that the portion to be cooked 3 is different in the portion near the second heating means 5 and the portion slightly apart, that is, uneven baking occurs (for example, the first heating means). 4) The portion below 4 is burned well, but the portion below 4 is less likely to burn).

  Moreover, since the 1st heating means 4 and the 2nd heating means 5 are bare in the cooking chamber 2, when cooking the to-be-cooked object 3 from which fats and oils etc. come out when heated, such as fish and meat. Then, the oil or fat flows down from the object to be cooked 3 and comes into contact with the second heating means 5, or the oil or fat flies off from the object to be cooked 3 and adheres to the upper first heating means 4.

  At this time, since the first heating means 4 and the second heating means 5 are in a high temperature state of, for example, 400 ° C. or higher, the oils and fats in contact with the first heating means 4 or the second heating means 5 are burned. That is, an ignition phenomenon occurs. And there also exists a problem that the cooking performance of the to-be-cooked item 3 will deteriorate by burning part or all of the to-be-cooked item 3 due to the ignition (because oil and fat are ignited at about 350 ° C. or more).

  As a means for solving these problems, there is a heating cooker 1 as shown in FIG. 10 (see, for example, Patent Document 2).

  A heating cooker 1 shown in FIG. 10 is provided with a heating chamber 9 having a heating means 10 and a blowing means 11 separately from the cooking chamber 2, and the cooking chamber 2, the heating chamber 9, and the like are connected through the ventilation holes 12. Are connected. In the cooking step, by operating the heating means 10 and the air blowing means 11, the high-temperature air in the heating chamber 9 heated by the heating means 10 is sent into the cooking chamber 2 through the ventilation holes 12, and is covered. The cooked food 3 is heated. That is, air heated to a high temperature in the heating chamber 9 is sent into the cooking chamber 2 to cook the object 3 to be cooked.

As described above, the heating means 10 is arranged in the heating chamber 9, and the cooking means 2 is not provided with the heating means 10, so that when cooking fish, meat, etc. , oils and fats are produced. Even when 3 is cooked, the oil or fat does not come into contact with the heating means 10. Therefore, the occurrence of ignition in the cooking chamber 2 can be prevented, and the problem that the cooking performance of the object to be cooked 3 is reduced due to the ignition can be solved.
Japanese Patent No. 2795974 JP 2000-329351 A

  However, in the configuration of the conventional heating cooker 1 as shown in FIG. 10, air heated to about 300 ° C. by the heating means 10 is cooked from the heating chamber 9 in order to cook the food 3 such as fish and meat. Although supplied into the chamber 2, the air fed into the cooking chamber 2 not only heats the cooking object 3 but also heats the grill 6, the saucer 7, and the like.

  Therefore, the saucer 7 becomes a high temperature of about 180 ° C. or higher, and when the oil and fat coming out of the cooking object 3 such as fish and meat is dripped onto the hot saucer 7 during the cooking process, the oil and fat is vaporized and oil smoke is generated. May occur (because the oil and fat will vaporize when the temperature is about 180 ° C. or higher), or the oil and fat may splash on the saucer 7 and adhere to the inner wall 2b of the cooking chamber 2 or the inner wall 8a of the door 8 (the oil or fat is received by the saucer). 7 jumps above about 250 ° C).

  Further, when oil smoke is generated, the cooking chamber 2 and the heating chamber 9 are filled with oil smoke, and adhere to the cooking object 3, the inner wall 2b of the cooking chamber 2, the inner wall 9a of the heating chamber 9, and the inner wall 8a of the door 8, And the taste of the to-be-cooked object 3 became an oily taste, and the subject that the cooking performance of the to-be-cooked object 3 will fall occurred.

  Furthermore, there is a problem that the inner wall 2b of the cooking chamber 2, the inner wall 9a of the heating chamber 9, and the inner wall 8a of the door 8 are soiled with oil, and the cooking chamber 2, the heating chamber 9, and the door 8 become unsanitary. Moreover, if the inner wall 2b of the cooking chamber 2, the inner wall 9a of the heating chamber 9, and the inner wall 8a of the door 8 are soiled with oil, the inside of the heating cooker 1 becomes oily and uncomfortable for the user. It can cause insects such as cockroaches to breed.

  The present invention solves the above-described conventional problems, and it is possible that oil smoke is generated and cooking performance of the cooking object is lowered, or that the inner wall of the cooking device becomes dirty with oil smoke and oil and becomes unsanitary. An object is to provide a cooker that is greatly reduced.

In order to solve the above-described conventional problems, a heating cooker according to the present invention includes a grill to place an object to be cooked, a cooking chamber for storing the object to be cooked together with the grill, and the kitchen to receive the grill. A tray placed on the bottom of the chamber, a heating chamber having a heating means for heating air, a blowout hole and a suction hole communicating the heating chamber and the cooking chamber, and air in the cooking chamber from the suction hole After sucking and passing through the heating chamber, blower means that circulates air in the cooking chamber through the blowing hole and circulates the air in the cooking chamber, and water stored in a water reservoir provided below the saucer and cooling means for cooling the pan by, in the heating cooker having a water supply means for supplying water to the water reservoir, a water tank for containing water means water is arranged outside the cooking chamber, the water Water in the tank is stored in the reservoir Those having a pump for output, by the cooling means, the temperature of the saucer as with the food subjected to hot air, if as fat dripping from the foods does not exceed a temperature that vaporizes during the cooking process In addition, even if oils and fats come out of the cooking object heated by high-temperature air and drop into the saucer, the temperature of the saucer is lower than the temperature at which the fats and oils evaporate. It is possible to reduce the amount of splashing oil and fat from adhering to the inner wall of the cooking chamber and the inner wall of the door, thereby reducing unsanitary conditions. Further, it is possible to prevent the cooking chamber or the heating chamber from being filled with oil smoke and adhering to the object to be cooked, and the cooking performance of the object to be cooked to be lowered.

  In the cooking device of the present invention, since the temperature of the saucer is lower than the temperature at which the oil and fat evaporates even when the oil and fat from the cooking object heated by the high-temperature air during the cooking process drops on the saucer, Can be reduced, and the deterioration of the cooking performance of the object to be cooked due to dirt on the inner wall of the cooking chamber or door and oil smoke can be greatly reduced.

1st invention consists of a grill which puts a to-be-cooked thing, a cooking chamber which stores the to-be-cooked material with the grill, a saucer which receives the grill and is placed at the bottom of the cooking chamber, and air A heating chamber having a heating means for heating, a blow-out hole and a suction hole communicating the heating chamber and the cooking chamber, and after sucking air from the cooking chamber through the suction hole and passing through the heating chamber, A blower that circulates air in the cooking chamber from the blowout hole and circulates the air in the cooking chamber; a cooling unit that cools the tray with water stored in a water reservoir provided below the tray; and the water It is provided with water supply means for supplying water to the reservoir , so that the temperature of the saucer that receives high-temperature air as well as the food to be cooked does not exceed the temperature at which oil and fat dripping from the food to be vaporized by the cooling means. The cooking process In addition, even if oils and fats come out of the cooking object heated by high-temperature air and drop into the saucer, the temperature of the saucer is lower than the temperature at which the fats and oils evaporate. It is possible to reduce the amount of splashing oil and fat from adhering to the inner wall of the cooking chamber and the inner wall of the door, thereby reducing unsanitary conditions. Further, it is possible to prevent the cooking chamber or the heating chamber from being filled with oil smoke and adhering to the object to be cooked, and the cooking performance of the object to be cooked to be lowered.

The cooling means is provided at the bottom of the cooking chamber with the bottom surface of the saucer facing and a water reservoir for storing water . As a result , the bottom surface of the tray comes into contact with the water in the reservoir and is cooled, so that it is surely prevented that at least the portion of the tray in contact with the water in the reservoir is heated to a temperature higher than the temperature at which the oils and fats evaporate. In addition, it is possible to reduce the dirt on the inner walls of the cooking chamber and the heating chamber due to oily smoke and oil and the deterioration of the cooking performance of the cooking object due to the oily smoke.

Furthermore , the water supply means has a water tank that is disposed outside the cooking chamber and stores water, and a pump that delivers the water in the water tank to the water reservoir, so that the temperature of the water for cooling the tray can be increased. Can be placed outside the cooking chamber, and when it is desired to cool the saucer during the cooking process, water can be supplied to the water reservoir by the water supply means to cool the bottom surface of the saucer. The water for cooling the saucer is heated by the high-temperature air that is heated, so that the temperature of the saucer can be reduced, and the saucer can be cooled with lower-temperature water. The deterioration of the cooking performance of the food can be further suppressed.

The second aspect of the invention is particularly the water supply means of the first aspect of the invention, which supplies water also into the saucer. The saucer is directly cooled with water, and the saucer can be cooled more efficiently. Moreover, since the oil and fat dripped on the saucer are mixed with water and can be discarded together with the water after the cooking process is completed, it is possible to reduce the adhesion of oil and fat to the saucer and to make the washing of the saucer easier. it can. That is, the care of the cooking device can be improved.

In particular, the third invention is provided with a water heating means for heating the water in the water reservoir of the first or second invention. The water in the water reservoir is evaporated to force steam to the entire lower surface of the tray. Since the entire lower surface of the saucer can be cooled with steam at a temperature lower than that of the high-temperature air supplied from the heating chamber, the oil and fat will not drop even if the oil or fat drops at any position on the saucer. It is possible to reduce oil smoke, and the cooking chamber and heating chamber are filled with oil smoke and adhere to the food to be cooked, and the cooking performance of the food to be cooked is reduced. It is possible to efficiently reduce the contamination of the inner wall of the door and the inner wall of the door, resulting in unsanitary dirt.

The fourth invention is such that the water heating means of the third invention is operated from the start of the cooking process, and the cooking chamber is filled with steam from the start of the cooking process, and the object to be cooked is supplied with steam. Can be heated, and the cooking object can be brought into a cooking state with more moisture than in the case where the food is cooked only with the air heated by the heating means. Therefore, the temperature of the entire saucer can be made lower than the temperature at which the oil is vaporized by the steam generated from the water reservoir. Is reduced, and the food to be cooked can be cooked in a moisture state according to the user's preference.

In the fifth aspect of the invention, in particular, the water heating means of the third or fourth aspect of the invention is operated after the cooking process is finished, and after the cooking process is finished, no water remains in the water reservoir. Therefore, it is possible to eliminate the trouble of wiping off the water in the user's water reservoir, reduce the growth of bacteria in the water reservoir due to residual water, improve the usability and improve the cooking device. It can be further reduced from becoming unsanitary.

In the sixth aspect of the invention, in particular, there is provided an outside air blowing means for supplying outside air to the bottom of the cooking chamber of any one of the first to fifth inventions, and the bottom of the cooking chamber is cooled by outside air during the cooking process. Therefore, the temperature of the water in the water reservoir and the saucer that are in contact with the bottom of the cooking chamber is further reduced, and the cooking performance of the food to be cooked is reduced by oil smoke, and the cooking chamber is contaminated by the scattering of oil and fat. This can be further reduced.

In the seventh aspect of the invention, in particular, the blowing means of any one of the first to sixth aspects of the invention is driven even after the cooking process is completed, and thereby air in the cooking chamber and the heating chamber circulates. When the person removes the food to be cooked together with the door, grill, and saucer from the cooking chamber, the oil smoke that is present in the cooking chamber is reduced from being discharged from the front opening of the cooking chamber, and is applied to the user's body and clothes. It is possible to reduce the adhesion of oily smoke and the unpleasant feeling given to the user.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
The heating cooker in the 1st Embodiment of this invention is demonstrated using FIGS. FIG. 1 is a longitudinal sectional view of a cooking device 1 according to the first embodiment of the present invention. Also, the same parts as those of the conventional example are denoted by the same reference numerals and the description thereof is omitted.

In FIG. 1, a heating cooker 1 includes a cooking chamber 2 for cooking by cooking a to-be-cooked object 3 stored at a predetermined position. The cooking object 3 is accommodated in the cooking chamber 2 together with a grill 6 on which the cooking object 3 is placed and a tray 7 that receives the grill 6. In addition, the tray 7 is interlocked with the opening / closing operation of the door 8, and when the tray 7 is stored in the cooking chamber 2, the door 8 is configured to cover the front opening 2 c of the cooking chamber 2.

  The heating chamber 9 provided separately from the cooking chamber 2 is a heating means 10 that heats the air in the heating chamber 9 (in this embodiment, a heater having heat radiation fins that are efficient in heating the air to a high temperature. Although it is configured, the heating means 10 only needs to be able to heat the air in the heating chamber 9 to a predetermined temperature (for example, about 300 ° C. or higher) and the air heated by the heating means 10 in the cooking chamber 2. The cooking chamber 2 and the heating chamber 9 are connected to each other by a blowing hole 14 and a suction hole 15.

  Therefore, when the air blowing means 11 is operated, the air blowing means 11 sucks the air in the cooking chamber 2 from the suction hole 15, heats it with the heating means 10, and then sends it into the cooking chamber 2 from the blowing hole 14. The air in 2 is circulated.

  In addition, one end of an exhaust path 16 that connects the heating chamber 2 and the outside of the heating cooker 1 is connected to the heating chamber 9 between the suction hole 15 and the air blowing means 11.

  As shown in FIGS. 1 and 2, the bottom portion 2 a of the cooking chamber 2 is provided with a water reservoir 17 as a cooling means for cooling the tray 7 while the lower surface 7 a of the tray 7 faces. After the user supplies water to the water reservoir 17, the user prepares the cooking object 3 and the saucer 7 in the cooking chamber 2 so that the lower surface 7 a of the saucer 7 comes into contact with the water in the water reservoir 17. become.

  Next, operation | movement and an effect | action of the heating cooker in the said structure are demonstrated.

  The user first places the food 3 on the grill 6, places the grill 6 on the tray 7, and stores the tray 7 together with the door 8 in the cooking chamber 2. Thereafter, when a cooking start button (not shown) is pressed, a cooking process for heating the cooking object 3 is started.

  When the cooking process starts, the heating means 10 in the heating chamber 9 is energized, so the air in the heating chamber 9 is heated by the heating means 10 and the air in the heating chamber 9 is heated to a predetermined temperature (for example, about 300 ° C.). As described above, the air blowing means 11 is energized. When the air blowing means 11 is energized, the air blowing means 11 sucks the air in the cooking chamber 2 into the heating chamber 9 from the suction hole 15, blows it to the heating means 10, and the air heated by the heating means 10 is blown out. The air sent to the cooking chamber 2 from the hole 14, passed through the cooking chamber 2, and blown again from the suction hole 15 to the heating means 10 is heated by the heating means 10, and then cooked through the blowing hole 14. The air is blown into the chamber 2.

  Thus, in the cooking process, the air in the heating cooker 1 moves to the cooking chamber 2, the suction hole 15, the heating chamber 9, the blowout hole 14, and again to the cooking chamber 2, and is repeatedly circulated. Since the air heated to a predetermined temperature by 10 can be supplied into the cooking chamber 2, the cooking object 3 accommodated in the cooking chamber 2 is heated.

  In this cooking step, the heating means 10 heats the air in the heating chamber 9 and the heated air is sent into the cooking chamber 2 by the blower means 11, whereby the air in the heating chamber 9 and the cooking chamber 2 is heated. However, since one end of the exhaust path 16 is connected to the heating chamber 9 between the blower 11 and the suction hole 15, the volume-expanded air is indicated by an arrow in FIG. Thus, it will be discharged out of the heating cooker 1 via the exhaust path 16.

Moreover, although the high temperature air sent into the cooking chamber 2 from the heating chamber 9 heats the to-be-cooked object 3 and is sent also to the saucer 7 grade | etc., Conventionally, the temperature of the saucer 7 vaporizes fats and oils. When the temperature rises above the temperature and oil and fat from the object to be cooked 3 is dripped there, the oil and fat becomes oily smoke and fills the cooking chamber 2 and the heating chamber 9 or the oil and fat splashes and the inner wall of the cooking chamber 2 2b and the inner wall 8a of the door 8, but according to the present embodiment, the lower surface 7a of the tray 7 comes into contact with the water in the water reservoir 17 and is cooled. Heating to a temperature at which oil and fat is vaporized by high-temperature air is prevented, and oil and fat dripped from the object to be cooked 3 are not scattered around and the cooking chamber 2 and the heating chamber 9 are not filled with oil smoke.

  When the object 3 is heated for a predetermined time, the cooking process ends. Then, the user can take out the cooked food 3 by pulling out the door 8 from the cooking chamber 2.

  In the above-described embodiment, the air blowing unit 11 is operated after the air in the heating chamber 9 is heated to a predetermined temperature by the heating unit 10 during the cooking step. If the cooking can be performed with high performance, the air blowing means 11 may be operated before the air in the heating chamber 9 is heated to a predetermined temperature (for example, from the start of the cooking process, the heating means 10 and The air blowing means 11 is operated simultaneously).

  As described above, according to the present embodiment, as shown in FIGS. 1 and 2, the water reservoir 17 is provided at the bottom 2 a of the cooking chamber 2, and water is supplied to the water reservoir 17 before being cooked. 3 and the saucer 7 are stored in the cooking chamber 2 and cooked, so that even when the hot air fed from the heating chamber 9 into the cooking chamber 2 heats not only the food 3 but also the saucer 7, the saucer 7. Since the lower surface 7a of the water tank is in contact with the water in the water reservoir 17 and is cooled, at least the temperature at which the tray 7 in contact with the water in the water reservoir 17 vaporizes the oil and fat (about 180 ° C.). Heating up to the above can be reduced.

  Therefore, even if the to-be-cooked object 3 is fish or meat containing a large amount of oil and fat, and the oil or fat comes out of the to-be-cooked object 3 heated by the high-temperature air during the cooking process and drops on the tray 7, the oil or fat is still smoked. The cooking chamber 2 or the heating chamber 9 is filled with oil smoke and adheres to the cooking object 3 to prevent the cooking performance of the cooking object 3 from being deteriorated. It is possible to reduce the fat and oil splashed from 7 from adhering to the inner wall 2 b of the cooking chamber 2, the inner wall 9 a of the heating chamber 9, the inner wall 8 a of the door 8, etc., and to be unsanitary.

  In addition, the water in the water reservoir 17 is heated and evaporated by the high-temperature air sent from the heating chamber 9 during the cooking process. The evaporated water is, as shown in FIG. Then, after colliding with the lower surface 7a of the saucer 7, it goes out of the water reservoir 17, so that the saucer 7 is cooled by the water in the water reservoir 17 until there is no water in the water reservoir 17 ( The temperature of the vapor St evaporated from the water reservoir 17 is about 100 ° C., which is lower than the high-temperature air (about 300 ° C. or more) fed from the heating chamber 9).

  Moreover, in the said embodiment, although the temperature of the air heated in the heating chamber 9 was about 300 degreeC or more, depending on the kind of the to-be-cooked item 3 and the cooking method, the temperature of the heated air is more than 300 degreeC. It may be a low temperature.

  In addition, since the oil smoke generated during the cooking process remains in the cooking chamber 2 even after the cooking process is finished, if the blower unit 11 is operated even after the cooking process is finished, the inside of the cooking chamber 2 and the heating chamber 9 is maintained. Since the air circulates as shown by the arrows in FIG. 1, when the user takes out the cooking object 3 from the cooking chamber 2 together with the door 8, the grill 6 and the saucer 7, the oil smoke present in the cooking chamber 2 is cooked. Exhaust from the front opening 2c of the chamber 2 is reduced, oil smoke can be reduced from adhering to the user's body and clothes, and discomfort given to the user can also be reduced.

(Embodiment 2)
FIG. 4 is a longitudinal sectional view of a cooking device according to the second embodiment of the present invention. Note that the same portions as those in the first embodiment are denoted by the same reference numerals and description thereof is omitted.

  In the present embodiment, as shown in FIG. 4, a water tank 19 that is disposed outside the cooking chamber 2 and stores water, and a water reservoir provided in the bottom 2 a of the cooking chamber 2 for storing the water in the water tank 19. 17 is provided with a water supply means 18 composed of a pump 20 that feeds the water to the water reservoir 17, and when the tray 7 is to be cooled, water can be supplied to the water reservoir 17 by the pump 20 to cool the lower surface 7a of the tray 7 The water for cooling the tray 7 is heated by the high-temperature air blown from the heating chamber 9 and can be reduced from becoming high temperature (the water for cooling the tray 7 is supplied to the water reservoir 17. The temperature in the water tank 19 that is not supplied is closer to room temperature, or the water is supplied from the water tank 19 to the water reservoir 17 so that the temperature of the tray 7 is close to the temperature at which oil smoke is generated. Immediately before the oil comes out of the food to be cooked 3 Who is, since until supplied to the water reservoir 17 of water for cooling the pan 7 is not heated by the hot air, it is possible to further reduce the temperature of the effective pan 7).

  Further, since the water tank 19 is arranged outside the cooking chamber 2, water can be replenished at any time even during cooking, so that it is very convenient to use.

  As mentioned above, according to this Embodiment, since the saucer 7 can be cooled with water of lower temperature, the temperature of the saucer 7 is made lower than the temperature (about 180 degreeC or more) at which fats and oils evaporate. It is possible to reduce oil and fat dripping into the saucer 7 into oil smoke, and to further reduce oil and fat splashing from the saucer 7 and adhering to the inner wall 2b of the cooking chamber 2. . Therefore, the cooking chamber 2 or the heating chamber 9 is filled with oil smoke and adheres to the object 3 to be cooked, and the cooking performance of the object to be cooked 3 is deteriorated, or the oil smoke or oil is deposited on the inner wall 2b of the cooking chamber 2 or the heating chamber 9. It can be further reduced that the cooking chamber 2, the heating chamber 9, and the door 8 are contaminated and become unsanitary by adhering to the inner wall 9 a and the inner wall 8 a of the door 8.

  In FIG. 4, the water supply means 18 is configured to supply the water in the water tank 19 to the water reservoir 17 with the pump 20, but instead of the pump 20, a valve (not shown) is provided at the lower end of the water tank 19, When the valve is opened, water is supplied by its own weight from the water tank 19 to the water reservoir 17, or the heating cooker 1 is connected to a water pipe (not shown) through a water supply valve (not shown). Any configuration may be used as long as it can supply water to the water reservoir 17, such as by supplying the water to the water reservoir 17 by operating the water supply valve.

  FIG. 5 shows another example of water supply by the water supply means 18. If the water supply means 18 supplies water not only to the water reservoir 17 but also to the tray 7, the tray 7 is directly cooled with water. can do. Therefore, since the tray 7 can be cooled more efficiently, the temperature of the tray 7 can be made much lower than the temperature at which the fats and oils vaporize (about 180 ° C. or higher).

  Moreover, since the fats and oils dripping to the saucer 7 are mixed with the water supplied from the water tank 19 in the saucer 7, it can be easily discarded with water after the cooking process is completed, and the oils and fats adhere to the saucer 7. Can be reduced, and washing of the tray 7 can be simplified. That is, the careability of the heating cooker 1 can be improved.

  The water supply means 18 may supply water only into the tray 7. In this case, it is not necessary to provide the water reservoir 17 at the bottom 2a of the cooking chamber 2.

(Embodiment 3)
FIG. 6 is a longitudinal sectional view of a heating cooker according to the third embodiment of the present invention. In addition, about the same part as the said embodiment, the same code | symbol is attached | subjected and the description is abbreviate | omitted.

  In the present embodiment, as shown in FIG. 6, the water reservoir 17 is provided with water heating means 21 for heating the water in the water reservoir 17, and the water in the water reservoir 17 is evaporated to allow Steam St is forcibly supplied to the entire lower surface 7a.

  With the above configuration, even when the amount of water in the water reservoir 17 is less than a predetermined amount and the lower surface 7a of the tray 7 and the water in the water reservoir 17 are not in contact, the water in the water reservoir 17 is steamed. It can be made to contact with the lower surface 7a of the tray 7 as St. Therefore, the entire lower surface 7a of the saucer 7 can be cooled by steam (about 100 ° C) at a temperature lower than that of the high-temperature air (about 300 ° C or higher) supplied from the heating chamber 9. Even if the oil or fat is dripped at the position of the oil, it can be reduced that the oil or fat becomes oily smoke, and the cooking chamber 2 or the heating chamber 9 is filled with the oily smoke and adheres to the object 3 to be cooked. Cooking performance deteriorates, or oily smoke or fat adheres to the inner wall 2b of the cooking chamber 2, the inner wall 9a of the heating chamber 9, or the inner wall 8a of the door 8, and the cooking chamber 2, the heating chamber 9, and the door 8 become dirty. It is possible to efficiently reduce unsanitary conditions.

  Moreover, the water heating means 21 shown in FIG. 6 heats the water in the water reservoir 17 from the start of the cooking process, and supplies the water in the water reservoir 17 as the steam St into the cooking chamber 2, whereby the cooking chamber 2 2 and the heating chamber 9 can be filled with the steam St, and the cooking object 3 can be heated while giving the steam St, so that the cooking object 3 is heated and cooked only with the air heated by the heating means 10. (The steam St generated from the inside of the water reservoir 17 passes through the suction hole 15, the heating chamber 9, and the blowing hole 14 from the cooking chamber 2 by the blowing means 11 together with the high-temperature air. Then, it is sent again to the cooking chamber 2 and supplied to the cooking object 3).

  Therefore, the steam St generated from the water reservoir 17 by the water heating means 21 can make the temperature of the entire tray 7 lower than the temperature at which oil smoke is generated. Even if dripped, it is possible to reduce the generation of oily smoke and splashing of fats and oils, and to cook the to-be-cooked item 3 in a state with a lot of moisture. It can be cooked in a moisture state according to your preference.

  The water heating means 21 heats the water in the water reservoir 17 to make the steam St not from the start of the cooking process but from the start of the air blowing means 11 (after high-temperature air circulates). ), Before the air blowing means 11 is operated, or at the same time as the air blowing means 11 is operated. Water may be heated.

  Moreover, if the water heating means 21 heats the water in the water reservoir 17 even after the cooking process is completed, and evaporates all the water in the water reservoir 17 as the steam St, the water reservoir is used after the cooking process is completed. Since there is no water in 17, it is possible for the user to eliminate the trouble of wiping off the water in the water reservoir 17 or to reduce the growth of bacteria in the water reservoir 17 due to residual water. Can do.

  As described above, according to the present embodiment, it is possible to greatly improve the usability for the user, and it is possible to further reduce the heating cooker 1 from becoming unsanitary.

(Embodiment 4)
FIG. 7 is a longitudinal sectional view of a heating cooker according to the fourth embodiment of the present invention. Note that the same portions as those in the first embodiment are denoted by the same reference numerals and description thereof is omitted.

In the present embodiment, as shown in FIG. 7, after sucking outside air from the air supply port 22 a provided below the front portion of the outer shell 1 a of the heating cooker 1 and passing the back side of the bottom 2 a of the cooking chamber 2, An outside air blowing means 22 for exhausting air to the outside from an exhaust port 22b provided below the rear part of the outer shell 1a is provided, and the outside air blowing means 22 is operated during the cooking process, thereby cooling the bottom 2a of the cooking chamber 2 with outside air. It is what you do.

  With the above configuration, the temperature in the water reservoir 17 in contact with the bottom 2a of the cooking chamber 2 and the temperature of the saucer 7 can be further reduced, so that even if oils and fats drip on the saucer 7, It is possible to further reduce the fat and oil from becoming oily smoke and splashing, and the cooking chamber 2 and the heating chamber 9 are filled with the oily smoke and adhere to the cooking object 3. Cooking performance deteriorates, or oily smoke or fat adheres to the inner wall 2b of the cooking chamber 2, the inner wall 9a of the heating chamber 9, or the inner wall 8a of the door 8, and the cooking chamber 2, the heating chamber 9, and the door 8 become dirty. It can be further reduced from becoming unsanitary.

  In the above embodiment, the water reservoir 17 is provided at the bottom 2a of the cooking chamber 2. However, as shown in FIG. 8, the water reservoir 17 is not provided and the tray 7 and the cooking chamber 2 are not provided. The bottom 2 a may be brought into contact with or close to the outside, and the outside air blowing means 22 may supply outside air to the bottom 2 a of the cooking chamber 2 to cool the lower surface 7 a of the tray 7 via the bottom 2 a of the cooking chamber 2.

  As mentioned above, since the cooking device concerning this invention can reduce that a saucer is heated more than the temperature which fats and oils evaporate, from the to-be-cooked material heated with the high temperature air in a cooking process When oil and fat comes out and drops on the tray, it is possible to reduce generation of oily smoke or splash of oil and fat on the inner wall of the cooking chamber and the door and soiling and becoming unsanitary. Moreover, it can prevent that oil smoke adheres to a to-be-cooked object, and the cooking performance of a to-be-cooked object falls, and it can apply also to uses, such as a heating cooker for business, not only for home use.

The longitudinal cross-sectional view seen from the horizontal direction of the heating cooker in Embodiment 1 of this invention Simple perspective view when the tray of the cooking device is taken out of the cooking chamber Partial sectional view of the water reservoir of the heating cooker The longitudinal cross-sectional view seen from the front direction of the heating cooker in Embodiment 2 of this invention Longitudinal sectional view seen from the front direction of a cooking device showing another example The longitudinal cross-sectional view seen from the front direction of the heating cooker in Embodiment 3 of this invention The longitudinal cross-sectional view seen from the horizontal direction of the heating cooker in Embodiment 4 of this invention Longitudinal sectional view seen from the horizontal direction of the cooking device showing another example Vertical section of a conventional cooking device Longitudinal sectional view of another conventional cooking device

DESCRIPTION OF SYMBOLS 1 Heating cooker 2 Cooking chamber 2a Bottom part 3 To-be-cooked item 6 Grilling net 7 Sauce pan 9 Heating chamber 10 Heating means 11 Blowing means 14 Blow-out hole 15 Suction hole 16 Exhaust path 17 Water reservoir (cooling means)
18 Water supply means 21 Water heating means 22 Outside air blowing means

Claims (7)

A grill for placing the food to be cooked, a cooking chamber for storing the food to be cooked together with the grill, a tray for receiving the grill and placed on the bottom of the cooking chamber, and heating means for heating the air A heating chamber, a blowing hole and a suction hole communicating with the heating chamber and the cooking chamber, and air in the cooking chamber is sucked from the suction hole, passed through the heating chamber, and then the cooking chamber through the blowing hole. A blowing means that circulates the air in the cooking chamber and circulates the air in the cooking chamber, a cooling means that cools the saucer with water stored in a reservoir provided below the saucer, and water is supplied to the reservoir A heating cooker comprising a water supply means, wherein the water supply means includes a water tank that is disposed outside the cooking chamber and stores water, and a pump that delivers water in the water tank to a water reservoir . . The cooking device according to claim 1 , wherein water is also supplied into the tray by water supply means. The cooking device according to claim 1 or 2 , further comprising a water heating means for heating water in the water reservoir. The heating cooker according to claim 3 , wherein the water heating means is operated from the start of the cooking process. The cooking device according to claim 3 or 4 , wherein the water heating means is operated after the cooking step is completed. The cooking device according to any one of claims 1 to 5 , further comprising an outside air blowing means for supplying outside air to the bottom of the cooking chamber. The cooking device according to any one of claims 1 to 6 , wherein the blowing means is driven even after the cooking process is finished.

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