JP4558543B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker that supplies heat from a heating source to a heating chamber that accommodates an object to be heated and heats the object to be heated, and a control method thereof. In particular, the present invention relates to a heating cooker that efficiently heats an object to be heated while ensuring an appropriate temperature control and steam amount according to the type of cooking, and a control method thereof.

  There is a cooking device that heats a heating chamber that accommodates an object to be heated by a heater and supplies steam to the heating chamber to perform cooking (see Patent Document 1). Some of such cooking devices are provided with two types of heaters, a heater for heating a heating chamber and a heater for steam. Examples of such a cooking device are shown in FIGS.

  FIG. 12 shows a sectional view of the cooking device. The heating cooker is provided with a heater 1 that raises the temperature of the heating chamber 2, a boiler 4 that supplies steam into the heating chamber 2, and a steam heater 3. The heated object 7 is disposed on the mounting table 6. And as shown in FIG. 13, the temperature regulator 8 is connected to the thermal element 5 provided in the heating chamber 2, and sets the temperature in the heating chamber 2 arbitrarily.

  In the above configuration, in order to introduce a predetermined high-temperature steam into the heating chamber 2, first, the temperature controller 8 is set to a predetermined temperature (for example, 150 ° C.). Then, the heater 1 is kept on until the inside of the heating chamber 2 reaches a predetermined temperature. When the heater 1 is turned off, the steam heater 3 is turned on. When steam is supplied into the heating chamber 2 and the temperature drops slightly, the heater 1 is turned on again.

  That is, until the temperature reaches a predetermined temperature, the heater 1 is turned on and then switched to the steam heater 3 so that the heaters 1 and 3 are not energized simultaneously. Therefore, the output of each heater can be increased to the maximum within the allowable range of the power supply capacity.

Japanese Utility Model Publication No. 55-71482

  In the heating cooker described above, only the selection control of the heater 1 and the steam heater 3 is disclosed, and the heaters 1 and 3 are not energized at the same time, but one of the heaters is always turned on. Under this configuration, the outputs of the heater 1 and the steam heater 3 can be maximized within the allowable range of the power supply capacity. However, this technique can only shorten the rise time of the temperature in the heating chamber. Depending on the type of object to be cooked, the type of cooking method, etc., it may be necessary to introduce a predetermined amount of steam while setting the temperature within a predetermined range. Moreover, shortening of cooking time is also required. For such cooking requirements, Patent Document 1 does not provide any solution.

  The present invention relates to a heating cooker that efficiently heats an object to be heated while ensuring appropriate temperature control and steam amount according to the type of cooking, and a control method therefor.

A heating cooker according to the present invention is a heating cooker that supplies heat to a heating chamber that houses an object to be heated and heats the object to be heated, the heating source supplying heat to the heating chamber, A steam generator for supplying steam into the heating chamber; a water supply for supplying water to the steam generator; an evaporator heater for heating the steam generator; and a temperature detector for detecting the temperature in the heating chamber; A control unit that controls supply of electric power to the heating source based on the temperature detected by the temperature detection unit, and the heating source heats the air circulating in the heating chamber. And an upper heater disposed above the heating chamber, and when the control unit stops supplying power to the heating source, it supplies power to the evaporation unit heater, The control unit is configured to arrange the temperatures detected by the temperature detection unit. Based on the amount of heat and water introduced into the heating chamber by the steam generated from the steam generation unit, the amount of power supplied to the evaporation unit heater when the supply of power to the heating source is stopped is controlled, The control unit controls the heating source and the evaporation unit heater so as to maintain the temperature of the heating chamber at a first predetermined temperature and a second predetermined temperature higher than the first predetermined temperature, and the heating unit When maintaining the temperature of the chamber at the first predetermined temperature, the control unit does not supply power to the evaporation unit heater when the supply of power to the heating source is stopped. When maintaining the temperature at the second predetermined temperature, the control unit determines the amount of power supplied to the evaporation unit heater and the upper heater when the supply of power to the room air heating unit is stopped. Control The heat treatment step under the second predetermined temperature is after the heat treatment step under the first predetermined temperature, and the control unit is based on the temperature in the heating chamber detected by the temperature detection unit, Feedback control is performed on the amount of power supplied to the evaporator heater.

In the above-described configuration, when the supply of power to the heating source is stopped, it is possible to supply appropriate power to the evaporation section heater and introduce appropriate steam into the heating chamber. Therefore, a large amount of heat can be given to the object to be heated while shortening the cooking time in a situation where the allowable power value of the heating power is limited as in the case of a commercial power supply. And it becomes possible to add more heat to a to-be-heated object with an evaporation part heater, hold | maintaining temperature to predetermined temperature. Furthermore, the supply amount of steam can be changed for each predetermined temperature to be held, and the optimum conditions according to cooking are easily set.

  Further, in the temperature raising step before the heat treatment step under the first predetermined temperature, the control unit supplies power to the evaporation unit heater and introduces steam into the heating chamber.

  The above-described configuration is useful because steam can be given before full-scale heating in cooking of an object to be heated that is highly necessary to prevent drying.

The heating source includes a plurality of upper heaters, the evaporation unit heater includes a plurality of heaters having different outputs, and the control unit individually controls all the upper heaters and heaters. be able to.

  In the above-described configuration, fine cooking settings and variations of settings can be increased by a combination of individual control and simultaneous control of each heater.

  Another heating cooker according to the present invention is a heating cooker that supplies heat to a heating chamber that accommodates an object to be heated and heats the object to be heated, and supplies heat to the heating chamber. A source, a steam generator for supplying steam to the heating chamber, a water supply unit for supplying water to the steam generator, an evaporator heater for heating the steam generator, and a temperature in the heating chamber A temperature detection unit; and a control unit that controls supply of electric power to the heating source based on the temperature detected by the temperature detection unit. Here, when the temperature detected by the temperature detection unit reaches a predetermined temperature or more, the control unit stops supplying power to the heating source, and the control unit generates from the steam generation unit. Based on the amount of heat and the amount of water introduced into the heating chamber by the steam, the power is supplied to the evaporator heater while the supply of power to the heating source is stopped.

  In the above-described configuration, when the heating chamber is heated to a predetermined temperature or higher, it is possible to supply appropriate power to the evaporation section heater and introduce appropriate steam into the heating chamber. Therefore, a large amount of heat can be given to the object to be heated while shortening the cooking time in a situation where the allowable power value of the heating power is limited as in the case of a commercial power supply.

  Furthermore, the method for controlling a heating cooker according to the present invention includes a step of supplying heat to a heating chamber, a step of supplying water to a steam generating unit that supplies steam to the heating chamber, and the steam generating unit supplied with water. When the temperature of the heating chamber is heated, the temperature of the heating chamber is detected, the supply of power to the heating source is stopped, and the supply of power to the heating source is stopped. Supplying electric power to the evaporation section heater, and supplying to the evaporation section heater based on the detected temperature and the amount of heat and water introduced into the heating chamber by the steam generated from the steam generation section. Controlling the amount of power to be generated.

  Furthermore, the program for controlling the heating cooker according to the present invention includes a procedure for supplying heat to the heating chamber, a procedure for supplying water to a steam generator for supplying steam to the heating chamber, and the steam generation to which water is supplied. A procedure for heating the heating section with an evaporating section heater, a procedure for detecting the temperature in the heating chamber, a procedure for stopping the supply of power to the heating source, and when the supply of power to the heating source is stopped Supply to the evaporator heater based on the procedure for supplying power to the evaporator heater, the detected temperature and the amount of heat and water introduced into the heating chamber by the steam generated from the steam generator And causing the computer to execute a procedure for controlling the amount of electric power generated.

  With the above-described control method and control program, a large amount of heat is to be heated while shortening the cooking time in a situation where the allowable power value of the heating power is limited as in the case of a commercial power supply during cooking. Can be given to.

  According to the present invention, it is possible to introduce appropriate steam into the heating chamber when power is stopped to the heating source. Therefore, a large amount of heat can be given to the object to be heated while shortening the cooking time in a situation where the allowable power value of the heating power is limited as in the case of a commercial power supply.

  Hereinafter, preferred embodiments of a heating cooker and a control method thereof according to the present invention will be described in detail with reference to the drawings.

  FIG. 1 is a front view showing a state where an opening / closing door of a heating cooker according to the present invention is opened, FIG. 2 is a control block diagram of the heating cooker, and FIG. 3 is a front view showing a switch arrangement example of an operation panel.

  As shown in FIG. 1 to FIG. 3, the heating cooker 100 heats the object to be heated by supplying at least one of heat and steam from a heating source to a heating chamber 11 that houses the object to be heated. A heating cooker, as shown in FIG. 1, a magnetron (high frequency generator) 13 that generates a high frequency, which is one of the heating sources, and a preheating means and one of the heating sources disposed above the heating chamber 11. And an upper heater 17 and a steam supply switch 19 (see FIG. 3). Here, the upper heater 17 includes an outer heater 17a and an inner heater 17b. The cooking device 100 further includes a steam generation unit 15 that generates steam in the heating chamber 11.

  Furthermore, the heating cooker 100 of the present invention includes a circulation fan 33 that stirs and circulates the air in the heating chamber 11, and a room that includes the convection heater 35 as a heating source that heats the air that circulates in the heating chamber 11. An air heating unit 37 is attached. The operation of each of these units is performed by a control command from the control unit 39 including a microprocessor.

  The high frequency from the high frequency generation part 13 is disperse | distributed to the whole heating chamber 11 by the stirrer blade 23 for the electric wave stirring which is rotationally driven. The steam generator 15 is configured to be supplied with water from a water supply tank 27 provided on the side of the heating chamber 11.

  The steam generation unit 15 is provided on at least one corner on the back side of the bottom surface of the heating chamber 11. In the present embodiment, as an example, a configuration in which two units are arranged at both rear corners is shown, but a configuration in which one unit is arranged on one side may be used. A heating chamber temperature sensor 31 such as a thermistor or an infrared sensor is attached to the back side surface of the heating chamber 11 to measure the temperature of the heating chamber 11. A heated object temperature sensor 32 such as an infrared sensor is attached to the back side of the heating chamber 11 to measure the temperature of the heated object. In the present embodiment, the steam generation unit 15 employs an evaporating dish system provided in the heating chamber, but a system that supplies steam from the outside of the heating chamber is also included in the steam generation unit of the present invention. included.

  Further, an operation panel 91 provided as an example in FIG. 3 provided on the open / close door 41 includes a start switch 93 for instructing the start of heating, a cooking switch 94 for manual mode, and an automatic cooking switch for selecting a cooking program prepared in advance. 97, in addition to various operation switches such as the steam supply switch 19, a lamp 98, which is one of notification means 99 for notifying the steam supply status, is provided. And the control part 39 is supplied with electric power from the power supply part 40 connected to a commercial power supply, so that the heating power of the high-frequency generator 13, the upper heater 17, the steam generator 15, etc. does not exceed the allowable power value. The power distribution to each part is controlled.

  The heating chamber 11 is formed inside a box-shaped main body case 10 that is open on the front surface, and an open / close door 41 with a translucent window 41 a that opens and closes a heated object outlet of the heating chamber 11 on the front surface of the main body case 10. Is attached to open and close.

  The high-frequency generator 13 is disposed in a space below the heating chamber 11, and a stirrer blade 23 is provided at a position that receives a high-frequency generated from the magnetron at the substantially center of the bottom surface of the heating chamber 11. The high frequency generator 13 and the stirrer blade 23 are not limited to the bottom of the heating chamber 11 but can be provided on the other surface side of the heating chamber 11. Moreover, it is good also as a structure provided with the turntable instead of the stirrer blade | wing 23. FIG.

  The steam generation unit 15 includes a heating block (metal base) 45 having a water reservoir recess (heating surface) 45a that generates steam by heating.

  Here, the basic principle of steam generation in the heating cooker 100 will be briefly described. FIG. 4 is an explanatory diagram showing the basic principle of steam generation in the cooking device. According to this, the water stored in the water supply tank 27 is supplied to the water supply pipe 51 through the check valve 49. In the intermediate pipe 51a of the water supply pipe 51, the heat in the sheath heater 53 of the heating block 45 is transferred to heat the water in the intermediate pipe 51a. A part of the heated water boils when it becomes hot water, generates bubbles, and rapidly expands in volume. At this time, the check valve 49 on the water supply tank 27 side of the water supply pipe 51 is closed, and backflow to the water supply tank 27 side is prevented. Accordingly, the volume-expanded water is intermittently supplied to the discharge side pipe 55. As a result, the water level rises in the discharge side pipe 55, and excess steam is discharged from the air vent hole 57 formed in the upper part, and the heated water is discharged from the discharge port 59 to the water concavity 45 a of the heating block 45. Intermittently.

  On the other hand, the water reservoir 45 a is also heated by the sheathed heater 53, and the dropped heated water is evaporated here and supplied to the heating chamber 11. In other words, the water is supplied to the water reservoir 45a by the heat generated by the sheathed heater 53 of the heating block 45, and the water reservoir 45a is heated. Thus, since heated water is supplied to the water reservoir 45a, steam can be generated in a shorter time.

  A specific configuration example for realizing the steam generation will be described in detail below. FIG. 5 shows an external perspective view of the heating block. (A) is an upper surface side, (b) is a back surface side. The heating block 45 is a die cast product of aluminum that is lightweight and has high thermal conductivity. In the heating block 45, a U-shaped sheathed heater 53 is embedded in the body 61 as an evaporating section heater. A water reservoir recess 45 a is formed on the upper surface side along the sheathed heater 53, and water supply is provided on the lower surface side. A heating part 45 b that covers the intermediate pipe 51 a of the pipe 51 is formed. The water reservoir 45a and the heating part 45b are integrally formed by die casting, and there is no connection surface or the like, so that the heat generated by the sheathed heater 53 can be conducted with high efficiency.

  That is, at least a part of the sheathed heater 53 is embedded in the heating block 45, and the steam generating unit 15 and the sheathed heater 53 are integrated, so that there is no connection surface and the sheathed heater 53 is highly efficient. Is transmitted to the heating block 45, and a high evaporation effect in the water reservoir 45a is obtained. Further, the heating block 45 is formed by aluminum die casting and integrated with a metal material having high thermal conductivity, so that the heat of the sheathed heater 53 can be transferred to the water reservoir 45a with high efficiency. .

  Further, a thermistor 65 as an evaporating dish temperature sensor for detecting the temperature is inserted into the accommodation hole 63 located below the water reservoir 45a, and the temperature in the vicinity of the sheathed heater 53 of the main body 61 is measured. An opening hole 67 is formed on one end of the water reservoir 45a, and water from the discharge port 59 (see FIG. 4) is supplied into the water reservoir 45a. In addition, the shape, attachment position, etc. of the sheathed heater 53, the heating part 45b, etc. can be suitably changed according to the heating amount required, the installation space in the housing | casing of the heating cooker 100, etc. The sheathed heater 53 may be another type of heater such as a wire heater or a ceramic heater. In the present embodiment, the output of the sheathed heater 53 of each of the two steam generators 15 is set to 700 W and 300 W, and it is possible to generate different amounts of heat. Moreover, the one steam generation part 15 can be provided in a heating chamber, and the 2 or more sheathed heaters (The output may be the same or different) 53 can also be provided in it. The amount of generated heat can be changed by changing the number of sheathed heaters that turn on the output.

The steam generation unit 15 is configured to supply steam from the bottom surface of the heating chamber 11 and efficiently diffuse the steam in the heating chamber 11. The surface of the water reservoir 45a of the heating block 45 is treated with a hydrophilic material containing silicic acid (SiO ₂ ), so that a large contact area can be secured without making the water spherical, and more steam can be generated. It is easy to generate. Moreover, even if dirt adheres, it can be easily removed. For example, in the process of generating steam, calcium, magnesium, chlorine compounds, etc. in the water may be concentrated and settled and fixed to the bottom of the water reservoir 45a, but the water reservoir 45a is open in the heating chamber 11. Therefore, such dirt can be wiped cleanly only by wiping the water reservoir 45a with a cloth or the like.

  Here, in order to explain the water supply path from the water supply tank 27 to the heating block 45 shown in FIG. 1, FIG. 6 shows a view in the direction of arrow B in FIG. 4 is similar to FIG. 4 illustrating the principle of steam generation described above, but the water in the water supply tank 27 is supplied to the water supply pipe 51 through the check valve 49 and heated by the heating unit 45b of the heating block 45 to be discharged on the discharge side pipe 55. To be supplied. The heated water is intermittently supplied from the discharge port 59 to the water reservoir recess of the heating block 45. As the water supply pipe 51, a material having high thermal conductivity such as a copper pipe is preferably used particularly in the vicinity of the heating unit 45b that receives heat transfer. The water supply tank 27, the check valve 49, the water supply pipe 51, the heating unit 45 b, and the discharge side pipe 55 constitute a water supply means 69.

  The steam supply switch 19 is used when the user wants to introduce steam into the heating chamber 11 based on his / her own judgment. When the steam supply switch 19 is pressed or by automatic control by the control unit 39 as described later, the sheathed heater 53 is heated and water is supplied to the steam generating unit 15 by the water supply means 69. If the temperature of the water reservoir 45a is already detected by the temperature detection from the thermistor 65, the heating of the sheathed heater 53 may be omitted.

  Therefore, the cooking device 100 can supply steam without using a boiler or the like that requires preheating, and can supply steam into the heating chamber at an arbitrary timing and with good responsiveness. Accordingly, it is possible to supply steam with a low power and a small configuration, and it is possible to supply steam at an arbitrary timing, thereby enhancing the flexibility of cooking.

  The notification means 99 can be notified visually or with sound or both by using an LED or a buzzer. The notification means 99 operates to perform notification for limiting the steam supply request from the steam supply switch 19 when the temperature of the heating chamber 11 is equal to or lower than a predetermined temperature under the control of the control unit 39. In this case, for example, when an LED is used, notification is performed by a blinking operation or the like. Therefore, for example, when steam is to be supplied by the steam supply switch 19 when the temperature of the heating chamber 11 is equal to or lower than a predetermined temperature, the notification means 99 is activated and steam supply can be restricted. Thereby, when the heating chamber temperature is low, steam is supplied as usual even though the heating chamber temperature is low, and it is possible to prevent dew condensation on the heating chamber and the surface of the object to be heated from increasing.

  In addition, the notification means 99 notifies that the steam is being supplied while supplying steam to the heating chamber 11. In this case, for example, when an LED is used, notification is performed by a lighting operation or the like. Therefore, when evaporation is supplied, the notification means 99 notifies that, and it becomes possible to reliably grasp the steam supply state that is difficult to visually recognize from the appearance of the heating cooker 100, and the safety against high-temperature steam is improved.

  Next, a description will be given of a control for automatically automatically supplying steam from the steam generating unit 15 in the heating process when the user does not operate the steam supply switch 19 by himself / herself.

  As described above, the control unit 39 allows the heating power of the high frequency generation unit 13, the upper heater 17, the steam generation unit 15, the convection heater 35, and the like to be supplied from the power unit 40 connected to the commercial power source. The power distribution to each unit is controlled so as not to exceed the power value. The control unit 39 feedback-controls the steam generation amount and the heater heating amount according to the detected temperature from the heating chamber temperature sensor 31 or the heated object temperature sensor 32 that detects the temperature in the heating chamber, and the heating chamber 11. Set the temperature and amount of steam inside.

  At this time, if the sensor described above detects that the temperature in the heating chamber 11 exceeds a predetermined temperature (temperature to be heated, cooking), the control unit 39 prevents further temperature rise. Therefore, power supply to the heating sources such as the upper heater 17 and the convection heater 35 is stopped.

  In such a case, it is conceivable that power supply to the sheathed heater 53 in the steam generation unit 15 is also stopped. However, in the control of the present invention, when the power supply to the heating source is stopped, the sheathed heater is used. Electric power is appropriately supplied to 53, and steam is introduced into the heating chamber 11.

  FIG. 7 illustrates such control. First, in the initial stage of heating, power is supplied to the circulation fan 33, the convection heater 35, the outer heater 17a of the upper heater 17 and the inner heater 17b for a predetermined time to perform preheating. The preheating step is completed when the temperature in the heating chamber 11 reaches the preheating temperature.

Thereafter, the user opens the opening and closing door 41, placing the object to be heated in the heating chamber 11. In this embodiment, the heat treatment is performed through three stages of processing, P1, P2, and P3.

  In the first processing step P1 (temperature rise step), the heating source (convection heater 35, outer heater 17a, inner heating) is exclusively used until the heating chamber temperature reaches the first steady temperature Temp1 (first predetermined temperature). The temperature in the heating chamber 11 is raised by the action of the heater 17b). Further, steam is introduced by the steam generation unit 15 (steam shot) as necessary (according to the properties of the object to be heated and the cooking method). This steam shot is performed to prevent drying of the object to be heated and to improve the heating efficiency, but is not an essential process. Moreover, the steam shot in the temperature raising process immediately after the preheating process is performed as necessary.

  Next, in the second processing step P2, control is performed to maintain the heating chamber temperature in the vicinity of the first steady temperature Temp1. That is, in cycle A, since the temperature in the heating chamber is lower than Temp1, power is supplied to the outer heater 17a, the inner heater 17b, and the convection heater 35, and the temperature is increased. On the other hand, in cycle B, since the temperature in the heating chamber becomes Temp1 or higher, power supply to the outer heater 17a, the inner heater 17b, and the convection heater 35 is stopped, and the temperature is lowered.

  Further, in the third processing step P3, the heating chamber temperature is maintained in the vicinity of the second steady temperature Temp2 (second predetermined temperature) that is higher than the first steady temperature Temp1. That is, in the cycle A, since the temperature in the heating chamber is lower than Temp2, power is supplied to the outer heater 17a, the inner heater 17b, and the convection heater 35, and the temperature is increased. On the other hand, in cycle B, since the temperature in the heating chamber becomes Temp2 or higher, power supply to the outer heater 17a, the inner heater 17b, and the convection heater 35 is stopped, and the temperature is lowered.

  In this embodiment, in the process step P3, when the power supply to the outer heater 17a, the inner heater 17b, and the convection heater 35 is stopped (when the heating source is stopped), that is, in the cycle B, the steam generator 15 Electric power is supplied to the sheathed heater 53. At this time, water is supplied from the water supply tank 27 to the water reservoir 45a of the heating block 45, and steam is supplied from the steam generation unit 15 into the heating chamber 11 (for example, a portion S in FIG. 7). Of course, steam can be similarly introduced in the processing step P2 according to the type of the object to be heated, the cooking method, and the like. Steam can also be introduced in both processing steps P2 and P3.

  In P2 and P3 of the embodiment, the outer heater 17a, the inner heater 17b, and the convection heater 35 are stopped particularly in cycle B, so that the inside of the heating chamber 11 can be maintained at a predetermined temperature. . In order to shorten the cooking time, if these heaters are operated without being stopped, the temperature of the heating chamber 11 continues to rise, and there is a risk that the surface of the object to be heated will be burned. However, the cooking time becomes longer as the heater stops.

  Therefore, in the embodiment of the present invention, when the outer heater 17a, the inner heater 17b, and the convection heater 35 are stopped in the process step P3, the electric power from the power supply unit 40 is distributed to the sheathed heater 53 and placed in the heating chamber 11. Steam is to be supplied.

As is well known, since steam contains moisture having a high heat capacity, that is, has a high latent heat (vaporization heat) of 539 cal / g, a large amount of heat can be given to an object to be heated while keeping the temperature constant. In other words, the presence of steam makes it possible to give more heat energy to the object to be heated even in a short time.

  When power is not supplied to the outer heater 17a, the inner heater 17b, and the convection heater 35, when no power is supplied to the sheathed heater 53 of the steam generator 15, the amount of heat given to the heating chamber 11 from the outside is zero. Accordingly, the cooking time becomes longer. On the other hand, by performing the power supply operation in the above-described processing step P3, the amount of power input per unit time increases (increase in heater energization rate) and the amount of heat given to the heating chamber 11 also increases. Time savings are achieved.

  Furthermore, by supplying steam to the heating chamber, the latent heat, heat capacity, or steam of the steam can be evenly heated to the inside of the object to be heated by spreading uniformly to every corner, and the surface of the object to be heated is burnt. Can be suppressed.

  In the above-described embodiment, the heating source and the sheathed heater 53 are not activated simultaneously. This is particularly useful in situations where the allowable power value of the heating power is limited, as in the case of commercial power sources. In this embodiment, the heating source and the sheathed heater are not activated at the same time. However, the combination of the outer heater 17a, the inner heater 17b, the convection heater 35, and the two sheathed heaters 53 is within the allowable power value range. It is also possible to shorten the cooking time by controlling to start in combination as appropriate so as to always give the maximum allowable amount of overheating.

  Further, when the power to the heating source is stopped, the power is not always supplied to the sheathed heater 53. Accordingly, there may be a case where power supply to both the heating source and the sheathed heater 53 is stopped. That is, electric power is supplied to the sheathed heater 53 at any time when the heating source is stopped. Here, the control unit 39 supplies electric power to the heating source in consideration of the heating chamber temperature detected by the sensor, and further the amount of heat and water introduced into the heating chamber 11 by the steam generated from the steam generation unit 15. The amount of electric power supplied to the sheathed heater 53 when the operation is stopped is controlled. Such control can be programmed in advance in the type of the object to be heated, the cooking method, etc., and can be recorded in a predetermined memory.

  On the other hand, in Patent Document 1, as shown in the figure, either one of the heater 1 and the steam heater is always selected, and one of the heaters is always turned on. No consideration is given to the amount of steam to be introduced. Therefore, as in the present invention, the amount of introduced steam cannot be changed according to the type of cooking, and the amount of heat introduced into the heating chamber is merely increased.

  Further, the outer heater 17a, the inner heater 17b, and the convection heater 35 are independently controlled. That is, since the duty ratio of each heater is controlled independently, the heat distribution in the object to be heated becomes more uniform. The output of each heater may be the same or different.

Furthermore, the sheathed heater 53 is prepared in two units of 700 W and 300 W that operate independently, and in this embodiment, steam generating units having different outputs are prepared. With this configuration, it is possible to finely set the amount of heat and the amount of water to the heating chamber, and it is easy to set the humidity in the heating chamber maintained at a predetermined temperature to an appropriate level. The setting of the number of sheathed heaters and the output of each sheathed heater is arbitrary.

  Next, the operation of the cooking device 100 according to the present invention will be described. For example, in order to supply steam while performing grill heating using the heating cooker 100 of the present invention, an object to be heated is placed in the heating chamber 11, the open / close door 41 is closed, and various switches provided on the operation panel 91 are set. After operating to set a desired heating mode, the start switch 93 is pressed. When heating is performed in the automatic cooking mode, the cooking content (cooking program) prepared in advance in the storage unit 95 (see FIG. 2) is selected by pressing the automatic cooking switch 97, and then the start switch 93 is pressed. Press.

  When the upper heater 17 starts to generate heat in response to pressing of the start switch 93, the object to be heated is heated by radiant heat. On the other hand, the high frequency generated from the high frequency generator 13 is diffused and supplied into the heating chamber 11 by the rotation of the stirrer blade 23. Thereby, the generated high frequency is supplied to the heating chamber 11 to heat the object to be heated at high frequency. Depending on the heating target, a high-frequency absorber may be disposed in the heating chamber 11 and heat generated by the high-frequency absorber may be supplied to the object to be heated.

  Furthermore, if necessary, the convection heater 35 of the room air heating unit 37 is heated to rotate the circulation fan 33, whereby the object to be heated can be heated more uniformly at a high temperature.

  Here, at the time of the heating, the control unit 39 controls the steam in accordance with the temperature detected from the thermistor 65 of the heating block 45, the heating chamber temperature sensor 31 for detecting the temperature in the heating chamber, or the heated object temperature sensor 32. The generated amount and heater heating amount are feedback-controlled, and the temperature and steam amount in the heating chamber 11 are set appropriately. Thereby, it is possible to easily perform egg cooking and the like whose temperature is difficult to control.

  And the heating cooker 100 can supply only the required quantity of vapor | steam according to the cooking content of the to-be-heated object at the time of a stop of a heating source by control of the control part 39, as shown in FIG. In addition, for a conventional pudding such as pudding that needs to introduce steam from the beginning of the heating process, it is necessary to place a container (boiled water) containing water and hot water in the cooker before cooking. However, in the heating cooker of the present invention, it is possible to introduce an appropriate amount of steam from the beginning, so that such labor can be omitted.

  According to the control method of the present invention, a necessary amount of steam required for cooking contents of the object to be heated is supplied. In other words, since the cooking time is specified in advance in automatic cooking, the required amount of steam is known, and if only that amount is supplied, the deterioration of workmanship due to insufficient supply or excessive supply is reduced, and there is no waste. Cooking is possible.

  Furthermore, in the cooking device 100 of the present embodiment, two steam generators 15 (700 W, 300 W) are provided at the bottom corners of the heating chamber 11, so the amount of steam generated according to the heating content of the object to be heated. The steam supply pattern can be arbitrarily set so that a desired steam supply amount can be obtained. The steam supply pattern can be distinguished from those requiring a large amount of steam and those requiring a small amount of steam.

  For example, in the oven cooking heating pattern, preheating is performed by supplying power to the circulation fan 33 and the convection heater 35 or the upper heater 17 for a predetermined time in the initial stage of heating. At this time, as necessary, power is supplied to the sheathed heater 53 of the heating block 45 and water is supplied to the water reservoir 45a. Thereby, the water supplied to the water reservoir 45a receives the heat of the sheathed heater 53 and evaporates, and steam is supplied into the heating chamber 11 (steam shot in FIG. 7). After the preheating is completed, power is supplied to the circulation fan 33, the convection heater 35, and the upper heater 17 (the outer heater 17a and the inner heater 17b) to heat the heating chamber 11, and then a predetermined temperature is maintained (period in FIG. 7). P1, P2). Thereafter, the holding temperature is changed, and when energization to the convection heater 35 and the upper heater 17 is stopped, steam is supplied into the heating chamber 11 by the same method as described above (period P3 in FIG. 7). The temperature change in the heating chamber 11 in such a heating pattern is that when the door is opened and the object to be heated is placed in the heating chamber 11 after the preheating is completed, the temperature in the heating chamber is temporarily lowered. The temperature rises steeply and quickly approaches the desired set temperature.

  Moreover, steam can be generated quickly by performing pre-heat treatment for heating the heating chamber 11 in advance before cooking. In addition, depending on cooking, it is also effective to perform preheating at a temperature higher than the cooking temperature in order to enhance the effect of steam.

  In addition, steam supply during heating has the effect of moistening and softening the heated object when supplied in the first half of cooking, and when supplying in the latter half of cooking, the steam supply is heated. It has the effect of improving the internal fire passage and uniformizing the color of baking. Even if the surface of the object to be heated has irregularities, the steam prevents the local unevenness of the object to be heated from entering the unevenness and makes the baking condition uniform. In the case of heating with the upper heater 17, the amount of heating is reduced with respect to the portion that is the shadow of the unevenness, but such unevenness is less likely to occur by using the steam heating together. Furthermore, the heating unevenness of the upper heater 17 with respect to the heating chamber, that is, the amount of heating at the center of the heating chamber increases, and the amount of heating at the corner of the heating chamber decreases. It is possible to prevent an object from being heated excessively and scorching, and an object to be heated located in the corner of the heating chamber from being finished in a state of insufficient heating.

  Each heating pattern described above is stored in advance as a cooking program in the storage unit 95 connected to the control unit 39 shown in FIG. 2, and is arbitrarily selected and executed by operating the automatic cooking switch 97 or the like of the operation panel 91. It is good also as a structure to perform (control program of this invention). Even in that case, the temperature of the object to be heated in the heating chamber is detected by the heating chamber temperature sensor 31, and the elapsed time such as the heating time is measured by the timer 101 according to the temperature of the object to be heated. Set the control timing of each part. The steam generation timing is set when the heating source is stopped as shown in FIG. 7, but a function of supplying steam at an arbitrary timing by operating the steam supply switch 19 is also provided.

  The sequence illustrated in FIG. 7 is a general cooking sequence example. Below, four specific examples of cooking sequences are introduced.

(1) Steaming cooking of pudding etc. FIG. 8 shows a cooking sequence preferably used in steaming cooking of pudding and the like. In this cooking sequence, steam is always supplied after the preheating step. That is, steam is constantly introduced into the heating chamber in the temperature increasing step P1 and the heat treatment step P2 under the steady temperature Temp1.

In this cooking sequence, the food is placed in a steam atmosphere with a large amount of heat. Therefore, the heating time can be greatly shortened. For example, the conventional method of placing a hot water bath in a heating chamber required about 30 minutes of cooking time, but this could be halved to 15 minutes or less. Moreover, the influence of the temperature distribution in the heating chamber can be reduced, and the entire cooked product can be heated uniformly. Furthermore, in the conventional method, a localized excessive temperature rise may cause a fouling in the cooked food, and as a countermeasure, a hot water bath that fills the oven dish on which the pudding is placed, and uniform heating and moisture retention by steam Was maintained. However, according to the present invention, it is not necessary to place the hot water bath in the heating chamber.

(2) Case of Cake etc. FIG. 9 shows a cooking sequence that is preferably used when cooking a cake or the like. In this cooking sequence, steam with a large amount of heat is supplied in the latter half. That is, in the temperature increasing step P1, steam is not introduced into the heating chamber, but is introduced into the heating chamber at least after the second half of the heat treatment step (P2, P3) at a predetermined temperature (only P3 in this example). .

  In this cooking sequence, steam with a large amount of heat is supplied in the second half, so that the heating time can be shortened. In addition, the influence of the temperature distribution in the heating chamber can be reduced, and the whole cooked food can be uniformly heated, the swelling is good, and the shape after baking can be easily maintained. Furthermore, since it became possible to suppress undesired drying, a plump finish could be obtained.

(3) In the case of shoe confectionery (puff cream) FIG. 10 shows a cooking sequence that is preferably used when cooking confectionery or the like. In the cooking sequence, steam is supplied (steam shot) immediately after the start of heating, and then steam is supplied. Compared to the sequence of FIG. 8, the absolute supply amount of steam is small. That is, steam is preferentially introduced when the heating chamber temperature is lowered in the temperature raising step P1 immediately after the preheating step. And in temperature rising process P1 and the heat processing process (P2, P3) under predetermined temperature, a vapor | steam is always introduce | transduced in a heating chamber.

  In this cooking sequence, condensation is generated on the surface of the cooked food by supplying steam immediately after the start of heating. Therefore, it was possible to prevent the food from drying, improve the elongation, and easily swell. Moreover, the heating time could be shortened by continuous steam supply after the steam shot. Moreover, since the amount of heat supplied to the cooked food was increased via steam, the internal pressure inside the cooked food was increased, and the swelling was increased.

(4) In the case of French bread etc. FIG. 11 shows a cooking sequence that is preferably used in cooking French bread or the like. In the cooking sequence, steam is supplied (steam shot) immediately after the start of heating, and steam is supplied again near the end of heating. That is, steam is introduced when the heating chamber temperature is lowered in the temperature raising step P1 immediately after the preheating step. Then, steam is introduced into the heating chamber at least after the second half of the heat treatment step (P2, P3, P4) at a predetermined temperature (only P3 in this example).

  In this cooking sequence, by supplying steam immediately after the start of heating, gelatinization of the skin of the cooked food was promoted, and elongation and gloss could be improved. Moreover, the skin of the cooked food could be finished crisply by supplying steam near the end of heating. In addition, by setting the preheating temperature high, it is possible to suppress a temperature drop due to the supply of steam, and to prevent the skin from becoming thick and the color gloss from being deteriorated.

  As described above, it is possible to perform optimum cooking by combining the heating source and heating by the steam generator and controlling the amount of heat and the amount of water (steam) according to cooking within the constraints of the power supply capacity. It was.

  In addition, this invention is not limited to the above embodiment, Other embodiment and those combinations are also possible if it is in the range which does not deviate from the main point of this invention.

  According to the present invention, it is possible to introduce appropriate steam into the heating chamber when heating is stopped when power is stopped. Therefore, in a situation where the allowable power value of the heating power is limited, a large amount of heat can be given to the object to be heated while shortening the cooking time.

It is a front view which shows the state which opened the opening-and-closing door of the heating cooker which concerns on this invention. It is a control block diagram of a heating cooker. It is a front view which shows the switch array example of an operation panel. It is explanatory drawing showing the basic principle of the steam generation of a heating cooker. In the external view of a heating block, (a) is an upper surface side, (b) is a perspective view of the back surface side. It is a B direction arrow line view of FIG. It is the figure which showed the temperature change of a heating chamber, and the operating condition (cooking sequence) of each structure part. It is the figure which showed the example of the cooking sequence in steaming cooking, such as pudding. It is the figure which showed the example of the cooking sequence in cooking, such as a cake. It is the figure which showed the example of the cooking sequence in cooking of choux pastry. It is the figure which showed the example of the cooking sequence in cooking of French bread etc. It is sectional drawing of the conventional heating cooker. It is a circuit diagram of the temperature regulator of the conventional heating cooker.

Explanation of symbols

11 Heating chamber 13 High frequency generator (heating source)
15 Steam generation part 17a Outside heater (heating source)
17b Inner heater (heating source)
19 Steam supply switch 31 Heating chamber temperature sensor 32 Heated object temperature sensor 35 Convection heater (heating source)
45 Heating Block 45a Water Recess Recess 53 Seeds Heater (Evaporator Heater)
69 Water supply means 99 Notification means 100 Heating cooker

Claims (6)

A heating cooker that supplies heat to a heating chamber that houses an object to be heated and heat-treats the object to be heated,
A heating source for supplying heat to the heating chamber;
A steam generator for supplying steam into the heating chamber;
A water supply unit for supplying water to the steam generation unit;
An evaporating section heater for heating the steam generating section;
A temperature detector for detecting the temperature in the heating chamber;
A controller that controls supply of electric power to the heating source based on the temperature detected by the temperature detector;
The heating source includes an indoor air heating unit that heats air circulating in the heating chamber, and an upper heater disposed above the heating chamber,
When the control unit stops supplying power to the heating source, it supplies power to the evaporation unit heater,
The controller is configured to stop supplying power to the heating source based on the temperature detected by the temperature detector and the amount of heat and water introduced into the heating chamber by the steam generated from the steam generator. Controlling the amount of power supplied to the evaporator heater,
The control unit controls the heating source and the evaporation unit heater so as to maintain the temperature of the heating chamber at a first predetermined temperature and a second predetermined temperature higher than the first predetermined temperature,
When maintaining the temperature of the heating chamber at the first predetermined temperature, the control unit does not supply power to the evaporation unit heater when the supply of power to the heating source is stopped,
When the temperature of the heating chamber is maintained at the second predetermined temperature, the control unit is supplied to the evaporation unit heater and the upper heater when supply of power to the room air heating unit is stopped. Control the amount of power
The heat treatment step under the second predetermined temperature is after the heat treatment step under the first predetermined temperature;
The said control part is a heating cooker which feedback-controls the electric energy supplied to the said evaporation part heater based on the temperature in the heating chamber detected by the said temperature detection part.
The cooking device according to claim 1, wherein
In the temperature increasing step before the heat treatment step under the first predetermined temperature, the control unit supplies power to the evaporation unit heater and introduces steam into the heating chamber. The cooking device according to claim 1, wherein
The heating source includes a plurality of the upper heaters,
The evaporation section heater includes a plurality of heaters having different outputs,
The said control part is a heating cooker which controls the said all upper heater and a heater individually. The cooking device according to claim 1, wherein
Before the heat treatment step under the first and second predetermined temperatures, there is a temperature increase step,
In the temperature raising step, the control unit does not supply power to the evaporation unit heater, and at least after the second half of the heat treatment step under the first and second predetermined temperatures, the control unit A heating cooker that supplies electric power to the evaporator heater and introduces steam into the heating chamber. The cooking device according to claim 1, wherein
Before the heat treatment step under the first and second predetermined temperatures, there is a temperature increasing step and a preheating step before the temperature increasing step,
A heating cooker that supplies power to the evaporation section heater and introduces steam into the heating chamber when the temperature of the heating chamber decreases in the temperature increase process immediately after the preheating process. . A heating cooker according to claim 5, wherein
The cooker that supplies power to the evaporator heater and introduces steam into the heating chamber at least after the second half of the heat treatment step under the first and second predetermined temperatures. .

Images