JP4591327B2 - Cooker - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a cooking device that heats an object to be cooked in a cooking cabinet space with the heat of an electric heater, and more particularly to a means for suppressing smoke and ignition of oil and fat from the object to be cooked.

Conventionally, this type of cooking device is provided with a saucer below the lower heater to prevent scattering of oils and fats that are exuded and dripped from the cooked food under heat, and an appropriate amount (about 200 ml) of water is put therein. In general, it is a common means to cool the dripping oil and fat, etc., and to prevent fuming due to thermal decomposition and ignition due to temperature rise (see, for example, Patent Document 1). Further, in order to ensure that it is safe to forget to put water in the saucer, a means for eliminating the need for water injection by providing an air flow path around the saucer and cooling the saucer by air cooling (for example, see Patent Document 2) A method of cooling itself with a fan (see, for example, Patent Document 3) is also performed.
Japanese Patent Application Laid-Open No. 2004-84589 JP 2003-208969A JP 2000-23856 A

  However, the conventional configuration has a problem that it is difficult to surely prevent a phenomenon such as smoke or ignition due to thermal decomposition of fats and oils, and if the effect is to be ensured, there is a problem that a large energy loss is caused. It was. That is, the saucer which receives the fats and oils dripped from the food is always receiving radiant heat from the heater whose temperature has been raised to several hundred degrees, and the inside of the cooking chamber for storing the food has a high temperature of 200 ° C to 300 ° C. Since it is filled with gas, the temperature rises easily, resulting in a temperature atmosphere in which fumes are generated by thermal decomposition and oxidation of fats and oils, and vaporized components of fats and oils and decomposition products are ignited. Although there is an action to cool the saucer when the outside air is circulated here, the cooling effect is not great because air with low specific heat is used, and if a large amount of air is not circulated with a powerful blower, the thermal decomposition of fats and oils It was difficult to obtain the effect of preventing or firing. Lowering the temperature of the saucer by this air flow and discharging the heat outside the cooking chamber also dissipates the energy supplied by the electric heater to the outside of the system, resulting in a significant energy loss.

  On the other hand, introducing a large amount of outside air in the vicinity of the saucer also means supplying fresh air with a sufficiently high oxygen concentration in the vicinity of the dripped oil and fat, and the atmospheric conditions for oxidation and combustion are more active even if the temperature drops somewhat. It will be guided in the direction, so that the fire of the oven is blown with fire-blown bamboo, the cooling action can also reverse the ignition, and it is not necessarily a preferable fire suppression means, it is efficient and reliable smoke and ignition It was difficult to suppress.

  The present invention solves the above-described conventional problems, and an object thereof is to provide a heating cooker that can prevent smoke and ignition such as fats and oils while suppressing an effect on energy loss and high-quality heating of a cooked product. And

  In order to solve the above-mentioned conventional problems, the heating cooker of the present invention has a water vapor supply unit that ejects water vapor toward the inner bottom surface of the saucer below the heating net, and forms a water vapor layer inside the saucer. It is set as the structure which carries out.

  As a result, the saucer that has been dripped with oil and fat lowers the surface temperature of the saucer without significant energy loss, and also exhibits an oxygen-blocking coating function, enabling effective suppression of oil and fat smoke and ignition. .

  The cooking device of the present invention effectively lowers the surface temperature of the saucer by forming a water vapor layer in the saucer that receives oil and fat dripping during cooking, without energy loss adversely affecting cooking quality. Thus, while preventing thermal decomposition of fats and oils and blocking the contact with oxygen to prevent oxidation reaction and ignition, indoor pollution and a decrease in flavor of cooked food can be suppressed.

  1st invention is set as the structure provided with the water vapor | steam supply part which spouts and supplies water vapor | steam toward the inner bottom face of the saucer arrange | positioned under the cooking net in a cooking chamber, By the water vapor | steam ejected, the surface of a saucer surface is provided. The action of excluding the coexistence of oxygen while lowering the temperature prevents thermal decomposition and ignition of oil and fat collected in the saucer, and can realize a cooker that can be used safely while maintaining high quality cooking quality .

  According to the second aspect of the invention, in particular, by providing a lid-like structure that covers at least the peripheral edge of the upper surface of the saucer, the steam supplied from the steam supply part is guided to flow along the inner bottom surface of the saucer, and the surface of the saucer The effect of lowering the temperature and excluding oxygen can be extended to the entire pan.

  According to the third aspect of the present invention, the flow path opening portion into the saucer at the tip of the steam supply unit is divided or flattened so as to expand horizontally in a fan shape, thereby further ensuring the diffusion of the steam to the entire surface of the saucer. Therefore, it is possible to improve the safety by eliminating the remaining high temperature part and ignition region.

  According to a fourth aspect of the present invention, the heat receiving portion that performs the evaporation action of the water vapor supply unit is closely attached to the outside of the bottom surface of the tray, so that the heat of steam generation is effectively recovered, and at the same time, the amount of water vapor generation corresponding to the tray temperature is automatically controlled. The best smoke and fire prevention conditions can be secured without special detection and control, and safety and cooking quality can be improved more easily and reliably.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In addition, this invention is not limited by this embodiment.

(Embodiment 1)
FIG. 1 is a diagram showing an outline of the configuration of a heating cooker according to the first embodiment of the present invention, and FIG.

In FIG. 1, a cooking cabinet 1 is provided with a cooking net 2 on which food is placed, an upper heater 3 disposed above the cooking net 2, and a lower heater 4 disposed below the cooking net 2. A saucer 5 is provided in the cooking cabinet 1 so as to be freely accessible. Here, on the outer side of the bottom of the cooking chamber 1, an evaporation unit 6 provided with a heater for heating (not shown in detail) is disposed inside, and a water tank 7 communicating with the evaporation unit 6 is disposed after the cooking chamber 1. A steam nozzle 8 that guides the generated steam and opens toward the bottom surface of the tray 5 is disposed in the cooking chamber 1. In addition, on the upper surface of the saucer 5,
As shown in FIG. 2, the guide lid 9 has an arrangement configuration such that the guide lid 9 protrudes to the peripheral edge of the tray 5 and has a shape with a large opening at the center. The side surface opposite to the arranged side surface is configured to have a gap between the tray 5 and the guide lid 9 . Reference numeral 10 denotes a door that can be freely opened and closed, and 11 is an exhaust opening that is opened in the rear portion of the cooking chamber 1 facing the door 10.

  About the cooking-by-heating machine comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  First, a cooked product such as fish is placed on the cooking net 2 and placed in the cooking cabinet 1, and is heated and cooked from both the upper and lower sides by radiant heat generated from the upper heater 3 and the lower heater 4 that are energized and heated. The Steam, oil and fat, etc. ooze out or evaporate from the cooked food due to heating, but the vaporized component floats in the cooker 1 and is then diffused to the outside through the exhaust port 11, and the liquid component such as oil and fat is disposed at the bottom. Drip into 5.

  The tray 5 receives radiant heat from the lower heater 4 directly and usually rises in temperature to 300 ° C. to 400 ° C., and thermally decomposes the dropped fats and oils, and ignites decomposition products and low boiling oil and fat components. In this configuration, the water supplied from the water tank 7 is vaporized by the evaporator 6 to become water vapor, and is ejected from the water vapor nozzle 8 into the tray 5. As shown by the arrows in FIG. 2, the ejected water vapor is dispersed along the bottom surface of the tray 5 and spreads so as to cover the entire surface of the tray 5. Although depending on the control conditions, the water vapor supplied from the evaporator 6 is normally 100 ° C. or lower, and is partially ejected from the water vapor nozzle 8 as mist-like water droplets. When this water vapor contacts the receiving tray 5 heated by the lower heater 4, it is absorbed as latent heat when it is supplied as water droplets and re-vaporized by the heat of the receiving tray 5 simultaneously with the sensible heat of the low temperature steam. In this case, the temperature of the tray 5 is rapidly reduced, and therefore, thermal decomposition and ignition of oil and fat can be suppressed.

  Furthermore, since it is covered with the water vapor | steam which was ejected from the water vapor | steam nozzle 8 and spread | diffused on the surface of the saucer 5, it is suppressed that the dripped fat and oil etc. here contact with the surrounding oxygen-containing air, and oxidation reaction of fat and oil etc. Therefore, the reaction of ignition is completely protected here. In other words, the supplied water vapor acts as a coating material that prevents the conventional oxidation reaction and ignition reaction of fats and oils, and forms completely different atmospheric conditions from the case of cooling with a large amount of air supply. Etc. will be completely smoothed out.

  Thus, there is no oily smoke generated by oxidative decomposition of the oil and fat dropped on the saucer 5, so that the flavor of the cooked food can be avoided and the cooking quality can be maintained. In addition, since the action due to the supply of water vapor is not only a decrease in temperature but also a concerting action with masking against oxygen, these actions and effects can be secured with a small amount of water supply, and a large amount of energy loss such as air cooling is avoided. It is done. Moreover, the effect of preventing ignition and the like becomes more certain by masking against oxygen, and both effects of maintaining cooking quality and effectively using energy can be secured.

  By the way, the water vapor ejected from the water vapor nozzle 8 toward the bottom surface of the tray 5 is automatically diffused and dispersed downstream as indicated by the arrows in FIG. By disposing the guide lid 9 so as to cover the peripheral portion, it is possible to prevent the water vapor from escaping beyond the peripheral portion of the receiving tray 5 and to cover the surface of the receiving tray 5 with less water vapor supply. This action is particularly noticeable at the peripheral edge of the tray 5, so that it is sufficient to provide eaves at the peripheral edge as in the present embodiment, but a punching metal-like structure in which a large number of openings are provided at the center. But it ’s okay. The configuration of the present embodiment having no constituent member in the central portion is more effective because the possibility that oil or the like dripped from the cooked food will come into contact and adhere is smaller.

  As described above, in the present embodiment, the energy loss is kept small by forming a water vapor layer on the upper surface of the saucer 5 in the cooking cabinet 1 to lower the temperature of the saucer and lower the oxygen concentration. In addition, smoke and fire due to decomposition of fats and oils can be suppressed, and a high-quality, safe and energy-saving cooker can be realized.

(Embodiment 2)
FIG. 3 is a main part configuration diagram of the heating cooker according to the second embodiment of the present invention. In the present embodiment, the basic configuration and operation are the same as those in the first embodiment, but the tip configuration of the water vapor nozzle 8 is characterized. Therefore, the difference will be mainly described.

  The tip of the water vapor nozzle 8 is expanded in a horizontal fan shape, and the water vapor ejection flow path is dispersed and diffused, so that the water vapor is diffused more reliably as shown by the arrows in FIG. 5 Diffusing over the entire inner surface, the cooling action and the oxygen protection effect can be effectively performed. In particular, even in the vicinity of the water vapor nozzle 8, it is sufficiently dispersed in the lateral direction, so that it is possible to avoid leaving a portion that is not covered with water vapor on the surface of the tray 5 and to ensure the effect of preventing ignition more reliably.

  The tip configuration of the water vapor nozzle 8 may be a divided flow channel as in the present embodiment, but it is possible to disperse the flow channel in the lateral direction, such as by pressing the conical shape into a flat fan shape. If it is the shape to do, limitation will not be given to a detailed structure.

(Embodiment 3)
FIG. 4 is a schematic configuration diagram of a heating cooker according to the third embodiment of the present invention. In this embodiment, the basic configuration and operation are the same as those in the first embodiment, but the installation location of the evaporator 6 is characteristic. Therefore, the difference will be mainly described.

  The evaporator 6 disposed in communication between the water tank 7 and the water vapor nozzle 8 is installed in close contact with the outside of the bottom surface of the tray 5. The evaporator 6 is composed of a copper container having a smooth contact surface, and is brought into close contact with the bottom surface of the tray 5 to receive the heat of the tray 5 to generate vaporization heat generated by water vapor. Accordingly, if the temperature of the tray 5 rises, the amount of heat received by the evaporator 6 increases, and the amount of water vapor ejected from the water vapor nozzle 8 increases. Therefore, the temperature of the pan 5 does not rise abnormally, and the water supply amount for automatically suppressing the temperature rise of the pan 5 and shutting off oxygen is adjusted without performing any special temperature detection or control. Therefore, it is not necessary to provide special heating means and control means, and it can be a simple, inexpensive and reliable means for suppressing smoke generation and ignition.

  The size and material of the evaporator 6 or the contact area with the tray 5 can be arbitrarily set in consideration of the relationship with the necessary amount of water vapor generated, but if necessary, a separately prepared heating means is also used. It is also possible to do.

  In the present embodiment, the upper heater 3 and the lower heater 4 are tubular sheathed heaters. However, the present invention is not limited to this, and a lamp-shaped one whose outer periphery of the heating wire is covered with a heat-resistant glass tube, or a cross section A polygonal or flat wire heater may be used, and the shape of the heater is not restricted in principle. For exhausting the gas in the cooking chamber 1, an exhaust port 11 is provided for natural convection. However, a separate blower may be provided for forced exhaust, and neither of them impairs the effects of the present invention. Needless to say, the material of the tray 5 may be a metal plate such as stainless steel, a metal with a surface coating such as enamel or ceramic.

  As described above, the heating cooker according to the present invention is energy-saving and high-quality while suppressing thermal decomposition and ignition of fats and oils exuded from the cooked food by covering the surface of the saucer in the cooking chamber with water vapor. Can be safely realized, and can be applied to household and commercial ovens, grills, roasters, and the like.

Configuration schematic diagram of heating cooker in Embodiment 1 of the present invention Cutaway plan view of the main part above Main part block diagram of heating cooker in Embodiment 2 of this invention Configuration schematic diagram of heating cooker in Embodiment 3 of the present invention

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooking chamber 2 Cooking net 3 Upper heater 4 Lower heater 5 Receptacle 6 Evaporator 7 Water tank 8 Water vapor nozzle 9 Guide lid 10 Door 11 Exhaust port

Claims (4)

A cooking cabinet provided with a cooking net for placing the food, a saucer disposed below the cooking net, an upper heater provided above the cooking net and heating the cooking net from above, there a heating cooker having a jet supplying steam supply unit steam toward the a lower heater for heating the cooking grid from below, the inner bottom surface of the pan provided between said cooking grid pan And the cooking device which has the eaves-like lid-like structure which the said saucer protrudes in the center direction from the peripheral part of the side surface upper part . The steam supply unit supplies water vapor to the tray from a side surface of the tray, and the tray has a gap between the side surface facing the side surface on which the steam supply unit is provided and the lid-like structure. The cooking device described. The heating cooker according to claim 1 or 2, wherein a tip portion of the water vapor supply unit that is opened in the flow path is divided or flattened so as to horizontally expand in a fan shape. The evaporator of the said water vapor | steam supply part is closely installed outside the bottom face of the said saucer, and the radiant heat from the said lower heater is transmitted to the said steamer via the said saucer . Cooking cooker.