JP4610530B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device that cooks food with a heat medium.

There are various types of heating modes for an oven-type cooker in which ingredients are put into a heating chamber for cooking by heating, such as by radiant heat, by heat medium, or by high-frequency heating. These are often used in combination. In the case of using a heat medium, typical heat medium is hot air obtained by heating air and superheated steam at 100 ° C. or higher, that is, superheated steam. Patent Document 1 describes a cooking device that uses hot air as a heat medium. Patent Document 2 describes a cooking device that uses superheated steam as a heat medium.
JP 2003-254536 A (page 7-13, FIG. 1-14) JP 2006-84082 A (page 4-16, FIG. 1-17)

  The present invention proposes a structure that further enhances the usability of a cooking device using a heat medium such as superheated steam or hot air.

(1) In order to achieve the above object, the present invention provides a heating cooker that allows a heat medium to flow into a heating chamber from a side heat medium supply port provided on a side wall of the heating chamber. The heating medium includes a component that is directed downward from the side heat medium supply port, and is disposed at a position higher than the side heat medium supply port in order to hold the food tray placed in the heating chamber. 1 tray tray,
In addition, a second tray receiver is provided at a position below the side heat medium supply port.

  According to this configuration, when the food tray is placed on the first tray receiver at a position above the side heat medium supply port on the side wall of the heating chamber, the heat medium is supplied to the entire heating chamber below the tray, and the side heat medium supply When the food tray is placed on the second tray holder below the mouth, the heat medium is directly sprayed on the tray or the food placed on the tray. It can be supplied to the whole under the tray or used properly.

  (2) Moreover, the present invention is characterized in that, in the cooking device having the above-described configuration, an upper heat medium supply port through which the heat medium flows into the heating chamber is provided in a ceiling portion of the heating chamber.

  According to this configuration, when the food tray is supported by the first tray receiver, the food on the food tray can be exposed to the heat medium flow from the upper heat medium supply port. When the food tray is supported by the second tray receiver, the food on the food tray can be exposed to both the heat medium flow from above and the heat medium flow from the side. In either case, heat transfer to the food is improved by the heat medium flow from above.

  (3) Moreover, the present invention is characterized in that, in the cooking device having the above-described configuration, a third tray receiver is provided below the second tray receiver.

  According to this configuration, the food tray can be supported by the first tray receiver and the third tray receiver, respectively, and cooking can be performed with the upper and lower food trays. When the food tray is supported by the third tray receiver located below the second tray receiver, a sufficient distance can be secured between the first tray receiver and the food can be placed without difficulty.

  (4) Moreover, this invention is a heating cooker of the said structure, The space under the foodstuff tray supported by the said 3rd tray receptacle is heated by the lower heater arrange | positioned under the bottom part of the said heating chamber. It is characterized by that.

  According to this configuration, the food on the food tray supported by the third tray receiver is supported not only by the heat medium flowing into the heating chamber but also by the lower heater and supported by the first tray receiver. Similar to the food on the food tray, the heating unevenness can be reduced by heating from the upper and lower surfaces.

  (5) Moreover, this invention is combined with the food tray supported at least by the said 2nd tray receptacle in the heating cooker of the said structure, Comprising: The food support net | network which floats and supports a foodstuff from a tray surface is provided. It is characterized by that.

  According to this configuration, the side heat medium flow is introduced below the food material that is supported by being floated from the tray surface, and the food material can also be heated from below to achieve efficient heating.

  (6) Moreover, this invention is a heating cooker of the said structure, It is provided with the operation part and the display part, and when the cooking menu is selected with the said operation part, the tray receptacle used with the cooking menu is displayed on the said display part. It is characterized by that.

  According to this structure, a food tray can be arrange | positioned in the position suitable for a cooking menu by making a tray receptacle support a food tray according to the instruction | indication of a display part.

  (7) According to the present invention, in the cooking device configured as described above, a cover that covers an upper portion of the opening is attached to the side heat medium supply port, and the first tray receiver is formed on the cover. It has features.

  According to this configuration, even if the side heat medium supply port is moved upward in order to enhance the spraying effect and close to the ceiling, the height of the first tray receiver can be set independently of that. That is, a convection space for hot air is secured between the food tray supported by the first tray receiver and the ceiling, and convection oven-type heating is possible. In addition, when considering the formation of the tray receiver, it is easier to form another hand than to add a hand to the side wall of the heating chamber itself. In that respect, in the configuration of the present invention, such a merit can be enjoyed at least for the first tray receiver.

  (8) Moreover, this invention is the heating cooker of the said structure, The recessed part which accommodates the edge of the said cover is formed in the side wall of the said heating chamber, It is characterized by the above-mentioned.

  According to this configuration, the cover fits flat on the side wall of the heating chamber, dirt does not accumulate on the edge of the cover, and care is easy.

  (9) Moreover, this invention is the heating cooker of the said structure, The said heat medium contains the water vapor | steam of a 100 degreeC or more superheated state, It is characterized by the above-mentioned.

  According to this configuration, by supplying a heat medium containing water vapor in an overheated state of 100 ° C. or higher to the food material, the food material is also heated by releasing latent heat when condensation occurs on the surface of the food material. As a result, a large amount of heat of the superheated steam can be reliably and promptly applied to the entire surface of the food, and cooking with good finish without unevenness can be achieved.

  (10) Moreover, the present invention is characterized in that, in the heating cooker having the above configuration, the heat medium is hot air obtained by heating air.

  According to this structure, the recipe for oven cooking used conventionally can be employ | adopted.

  According to the present invention, when the food tray is supported by the first tray receiver, cooking can be performed without exposing the food material to the side heat medium flow, and when the food tray is supported by the second tray receiver, Cooking exposed to the partial heat medium flow becomes possible, and the cooking mode can be diversified. Further, the food tray can be supported by the first tray receiver and the third tray receiver, respectively, and cooking can be performed with the upper and lower food trays.

  Hereinafter, the embodiment of the heating cooker by this invention is described based on FIGS. 1-7. 1 is a front view, FIG. 2 is a front view of the heating chamber with the door open, FIG. 3 is a schematic cross-sectional view for explaining the first tray use state, and FIG. 4 is for explaining the second tray use state. FIG. 5 is a schematic sectional view, FIG. 5 is an explanatory diagram of the entire configuration, FIG. 6 is a partially enlarged sectional view, and FIG. 7 is a control block diagram.

  The cooking device 1 includes a rectangular parallelepiped cabinet 10. A door 11 is provided in front of the cabinet 10. The door 11 rotates in a vertical plane centering on the lower end. By grasping the upper handle 12 and pulling it forward, the door 11 is changed from the vertical closed state shown in FIG. 1 to the horizontal open state shown in FIG. 90 ° attitude change is possible. The door 11 has a configuration in which a left portion 11L and a right portion 11R, which are finished with a metal decorative plate, are symmetrically arranged on the left and right sides of a central portion 11C having a see-through portion fitted with heat-resistant glass. An operation unit 13 is provided on the right portion 11R.

  When the door 11 is opened, the front of the cabinet 10 is exposed as shown in FIG. A heating chamber 20 is provided at a location corresponding to the central portion 11 </ b> C of the door 11. A water tank storage portion 80 is provided at a location corresponding to the left side portion 11L of the door 11. No opening is provided at a location corresponding to the right portion 11R of the door 11, but a control board is disposed inside the location.

  The heating chamber 20 has a rectangular parallelepiped shape, and the front side facing the door 11 is entirely open. The remaining surface of the heating chamber 20 is formed of a stainless steel plate. Heat insulation measures are taken around the heating chamber 20.

  The heating cooker 1 can heat the food with a heat medium and can also heat the food using a high frequency. Hereinafter, the heating mechanism will be described mainly with reference to FIG.

  A high frequency generator 21 is incorporated under the bottom of the heating chamber 20. That is, the bottom of the heating chamber is formed of a dielectric such as glass or ceramic, and the antenna chamber 22 is formed thereunder. The antenna chamber 22 accommodates an antenna 23, and the antenna 23 is swung in a horizontal plane by an antenna motor 24. A high frequency is fed into the antenna chamber 22 from the magnetron 25 through the waveguide 26, and the antenna 23 supplies the fed high frequency into the heating chamber 20. The magnetron 25 is oscillated by a high frequency drive power supply 27 (see FIG. 7).

  In addition to the high-frequency generator 21, a lower heater 28 is disposed under the bottom of the heating chamber 20. The lower heater 28 heats the heat medium in the heating chamber 20 to a predetermined temperature in cooperation with a heat medium heater described later.

  The heating cooker 1 uses superheated steam or hot air as a heat medium, and the heat medium circulates through the external circulation path 30. The starting end of the external circulation path 30 is a suction port 31 formed in the upper part of the side wall at the back of the heating chamber 20. The suction port 31 is composed of a collection of small-diameter through holes.

  A blower 32 follows the suction port 31. The blower 32 is attached to the outer surface of the back side wall of the heating chamber 20. The blower 32 includes a centrifugal fan 33, a fan casing 34 that accommodates the centrifugal fan 33, and a fan motor 35 (see FIG. 7) that rotates the centrifugal fan 33. A sirocco fan is used as the centrifugal fan 33. As the fan motor 35, a DC motor capable of high speed rotation is used.

  The heat medium discharged from the fan casing 34 is sent to the heat medium generating device 40 through the duct 36. The heat medium generating device 40 is configured by disposing a heat medium heater 42 in a temperature raising chamber 41 formed on the ceiling portion of the heating chamber, and corresponds to the center portion of the ceiling portion in plan view. It is provided in the place. The heat medium heater 42 is a sheathed heater.

  The heat medium heated by the heat medium generator 40 is supplied to the heating chamber 20 as a jet from above and from the side. The mechanism for forming the jet will be described below.

  An upper heat medium supply port 43 is provided in the upper part of the heating chamber 20. The upper heat medium supply port 43 is constituted by a fusible cover 44 that becomes a bottom portion of the heating chamber 41 and also a part of a ceiling portion of the heating chamber 20. The squirt cover 44 has a shape in which a dome having a trapezoidal vertical cross section is turned upside down, and a plurality of squirt holes formed therein form a jet forming part. The horizontal portion occupying a large area in the center of the fusible cover 44 is formed with a plurality of vertical air holes 45 for injecting the heat medium directly below, and the inclined air holes 46 for injecting the heat medium obliquely downward on the inclined surface surrounding the horizontal portion. A plurality of are formed.

  Side heat medium supply ports 47 (see FIG. 3) are provided on the outer sides of the left and right side walls of the heating chamber 20 symmetrically. The heat medium is fed from either of the side heat medium supply ports 47 through the duct 48 from the heat medium generator 40. The side of the side heat medium supply port 47 facing the heating chamber 20 is an opening from which the heat medium is ejected as a jet. That is, this portion becomes a jet forming portion. A bottom portion of the side heat medium supply port 47 serves as a guide portion 49 that determines a jet direction. It should be noted that at least a part of the heat medium flowing into the heating chamber 20 from the side heat medium supply port 47 is directed downward from the side heat medium supply port 47.

  The heating cooker 1 includes a water vapor generating device 60 in order to generate saturated water vapor that is a source of superheated water vapor that is a heat medium. The water vapor generator 60 includes a cylindrical pot 61 arranged with the center line vertical. The pot 61 is required to have heat resistance, but may be formed of any material as long as the condition is satisfied. It may be a metal or a synthetic resin. Ceramics can also be used. Different materials may be combined.

  The inside of the pot 61 is partitioned into an inner chamber 63 and an outer chamber 64 by a cylindrical partition wall 62. The inner chamber 63 and the outer chamber 64 communicate with each other at the bottom. A steam generation heater 65 in which a sheathed heater is wound in a coil shape is disposed in the outer chamber 64. Further, the inlet portion of the water vapor supply pipe 66 is connected to the outer chamber 64. The outlet of the water vapor supply pipe 66 is connected to the suction side of the fan casing 34.

  A water supply pipe 67 and an overflow pipe 68 are connected to the inner chamber 63. The water supply pipe 67 is for pouring the water of the water tank 81 stored in the water tank storage unit 80 into the pot 61, and a water supply pump 69 is provided in the middle. The bottom of the pot 61 is formed in a funnel shape, from which the drain pipe 70 is led out. A drain valve 71 is provided in the middle of the drain pipe 70.

  The water supply pump 69 does not directly suck water from the water tank 81 but sucks water from the relay tank 72 to which the water tank 81 is connected. An outlet pipe 82 projects from the bottom of the water tank 81 toward the back of the water tank storage section 80, and the outlet pipe 82 is connected to an inlet pipe 73 that projects laterally from the relay tank 72.

  When the water tank 81 is pulled out from the water tank storage unit 80 and the outlet pipe 82 is separated from the inlet pipe 73, the water in the water tank 81 and the water in the relay tank 72 flow out as they are. In order to prevent this, coupling plugs 74 a and 74 b are attached to the outlet pipe 82 and the inlet pipe 73. In the state where the outlet pipe 82 is connected to the inlet pipe 73 as shown in FIG. 5, the coupling plugs 74 a and 74 b are connected to each other and can pass water. When the outlet pipe 82 is disconnected from the inlet pipe 73, the coupling plugs 74a and 74b are closed, and the outflow of water from the water tank 81 and the relay tank 72 is stopped.

  The water supply pipe 67 enters the relay tank 72 from above, and its tip reaches near the bottom of the relay tank 72. The overflow pipe 68 is connected to the upper part of the relay tank 72. The drain pipe 70 is connected to the water supply port 83 of the water tank 81.

  A pot water level sensor 75 is disposed inside the pot 61, and a water level sensor 76 is disposed in the relay tank 72. The pot water level sensor 75 is composed of a pair of electrode rods hanging from the ceiling of the pot 61, and the water level sensor 76 is composed of a total of four electrode rods depending from the ceiling of the relay tank 72. Of the four electrode rods constituting the water level sensor 76, two are longer than the others and reach the bottom of the relay tank 72. The other electrode rod is shorter and the last one is even shorter. The pot water level sensor 75 is located slightly higher than the steam generating heater 65.

  The heating chamber 20 is formed with an exhaust passage 77 through which the heat medium escapes from the apparatus. An exhaust path 78 is also formed in the duct 36. An electric damper 79 is provided at the inlet of the exhaust path 78.

  The control device 90 shown in FIG. 7 controls the operation of the heating cooker 1. The control device 90 includes a microprocessor and a memory, and controls the cooking device 1 according to a predetermined program. The control status is displayed on the display unit 14 in the operation unit 13. The display unit 14 is configured by a liquid crystal panel, for example. An operation command is input to the control device 90 through various operation keys arranged on the operation unit 13. The operation unit 13 is also provided with a sound generating device for producing various sounds.

  In addition to the operation unit 13 and the display unit 14, the control device 90 includes an antenna motor 24, a high frequency drive power supply 27, a lower heater 28, a fan motor 35, a heat medium heater 42, a steam generation heater 65, a water supply pump 69, and a drain valve 71. The damper 79, the pot water level sensor 75, and the water level sensor 76 are connected. In addition, a temperature sensor 91 for measuring the temperature in the heating chamber 20 and a humidity sensor 92 for measuring the humidity in the heating chamber 20 are connected.

  The food F is placed on the food tray 100 and inserted into the heating chamber 20. A tray receiver that supports the inserted food tray 100 at a predetermined height is provided inside the heating chamber 20. In the present embodiment, tray receivers that horizontally support the food tray 100 by engaging the ends of the food tray 100 are formed on both side walls of the heating chamber 20. The eye of the present invention is that a plurality of tray receivers are provided.

  In the present embodiment, the tray receiver is provided in three stages from top to bottom. The uppermost first tray receiver 101 supports the food tray 100 at a position above the side heat medium flow flowing into the heating chamber 20 from the side heat medium supply port 47. The middle second tray receiver 102 supports the food tray 100 at a position where the side heat medium flow is sprayed from above. The lowermost third tray receiver 103 supports the food tray 100 at a position spaced a predetermined distance below the second tray receiver 102.

  The second tray receiver 102 cooks the food F on the food tray 100 supported by both the heat medium ejected from the side heat medium supply port 47 and the heat medium ejected from the upper heat medium supply port 43. Is calculated and the position is set. Considering that the jet of the heat medium from above collides with the food material F vigorously, it is desirable that the second tray receiver 102 is close to the ceiling of the heating chamber 20 to some extent. On the other hand, a certain amount of space is also required on the food tray 100 supported by the first tray receiver 101. For this reason, the first tray receiver 101 and the second tray receiver 102 are arranged with a relatively close distance therebetween. A method of making the interval between the first tray receiver 101 and the second tray receiver 102 close to each other while holding the side heat medium supply port 47 will be described later.

  The first, second, and third tray receivers 101, 102, and 103 constitute ridge-shaped protrusions that protrude from the side wall surface of the heating chamber 20. The protrusion has a triangular cross-sectional shape when viewed from the front, and the upper surface is substantially horizontal. The protrusions of the second tray receiver 102 and the third tray receiver 103 are integrally formed on the side wall of the heating chamber 20, but only the protrusion of the first tray receiver 101 is formed on a separate part from the side wall.

  The protrusion of the first tray receiver 101 is formed on the cover 104 (see FIGS. 3 and 6) that covers the upper part of the opening of the side heat medium supply port 47. The cover 104 is also made of a stainless steel plate. As described above, since the first tray receiver 101 is formed on the cover 104 which is a separate component from the side wall, the second tray receiver 102 is formed at an appropriate distance from the ceiling of the heating chamber 20, and the side heat medium supply port is formed. The first tray receiver 101 can also be arranged at an appropriate position from the ceiling portion of the heating chamber 20 while securing the shape necessary for the function to be exhibited. Then, as described above, the distance between the first tray receiver 101 and the second tray receiver 102 can be made closer without difficulty.

  As shown in FIG. 6, the stainless steel plate constituting the side wall of the heating chamber 20 entrains the stainless steel plate constituting the side heat medium supply port 47, so that the side heat medium is placed on the side wall of the heating chamber 20. A recess 105 is formed at the supply port 47. The edge of the cover 104 is accommodated in the recess 105 and does not protrude from the side wall surface. Therefore, dirt does not accumulate on the edge of the cover 104, and the care is easy.

  The operation of the heating cooker 1 is as follows. When superheated steam is used as the heat medium, the door 11 is opened, the water tank 81 is pulled out from the water tank housing portion 80, and water is poured into the water tank 81 from the water supply port 83. A sufficiently filled water tank 81 is pushed into the water tank housing 80 and set at a predetermined position. After confirming that the outlet pipe 82 is firmly connected to the inlet pipe 73 of the relay tank 72, the food F placed on the food tray 100 is put into the heating chamber 20, and the door 11 is closed. Then, a necessary one of the operation keys of the operation unit 13 is pressed to select a cooking menu and make various settings to start cooking.

  When the outlet pipe 82 is connected to the inlet pipe 73, the water tank 81 and the relay tank 72 communicate with each other and the water levels of both are the same. For this reason, the water level in the water tank 81 is also measured by the water level sensor 76 that measures the water level in the relay tank 72. If the amount of water in the water tank 81 is sufficient to perform the selected cooking menu, the controller 90 will start generating water vapor. If the amount of water in the water tank 81 is insufficient to perform the selected cooking menu, the control device 90 displays that fact on the display unit 14 as a warning notification. And generation | occurrence | production of water vapor | steam is not started until water shortage is eliminated.

  When the water vapor can be generated, the water supply pump 69 starts operation, and water supply to the water vapor generator 60 starts. At this time, the drain valve 71 is closed.

  Water accumulates from the bottom of the container 61. When a certain amount of water is supplied, the water supply stops there. If the operation of the water supply pump 69 does not stop due to a malfunction of the control system, the water level in the container 61 continues to rise even if it exceeds a predetermined level, but if the water level reaches the overflow level, The water returns to the relay tank 72 through the overflow pipe 68. Therefore, the water does not overflow from the container 61.

  After the water supply is stopped, energization to the steam generating heater 65 is started. The steam generating heater 65 directly heats the water in the pot 61. When the water in the pot 61 boils and saturated steam is generated, energization to the steam generating heater 52 is stopped. Then, energization to the blower 32 and the heat medium heater 42 is started. The blower 32 sucks air in the heating chamber 20 through the suction port 31. Further, saturated steam is sucked from the steam generator 60 through the steam supply pipe 66. The mixed gas of air and saturated steam discharged from the blower 32 is sent to the heat medium generator 40 through the duct 36. At this time, the damper 79 closes the inlet of the exhaust path 78.

  The saturated steam that has entered the heat medium generating device 40 is heated to 300 ° C. by the heat medium heater 42 and becomes superheated steam. The superheated steam is ejected into the heating chamber 20 as a downward and obliquely downward jet from the upper heat medium supply port 43. A part of the superheated steam is fed into the side heat medium supply port 47 through the duct 48, and is ejected from the side heat medium supply port 47 into the heating chamber 20 as a side heat medium flow slightly downward. The food F in the heating chamber 20 is heated by the heat generated by these superheated steam.

  In the heating with superheated steam, the food material F is heated not only by convection heat transfer (specific heat of steam: 0.48 cal / g / ° C.) but also by condensation heat (latent heat) generated when the superheated steam condenses on the surface. Since the heat of condensation is as large as 539 cal / g, a large amount of heat can be given to the food material F, and the food material F is heated rapidly. Moreover, since heating steam condenses preferentially in the part with low temperature in the foodstuff F, a heating nonuniformity decreases and cooking with sufficient finish can be performed.

  As soon as the superheated steam adheres to the food F having a low surface temperature, it condenses and becomes condensed water, and a large amount of heat is transferred by the condensation heat. Thereafter, moisture begins to evaporate from the food material F, and drying begins after a restoration process. Therefore, the food F has a crisp finish on the surface while retaining moisture therein. Moreover, compared with cooking with hot air, the deoiling effect, the salt reducing effect, the vitamin C destruction inhibiting effect, and the fat oxidation inhibiting effect are all great.

  During cooking with superheated steam, the heat medium heater 42 is not continuously energized. It is sometimes switched to energize the lower heater 28. Incidentally, the power consumption of the heater is set such that, for example, the steam generating heater 65 is 1300 W, the heat medium heater 42 is 1300 W, and the lower heater 28 is 700 W. Considering the power situation of a general household, two or more of these heaters cannot be energized at the same time, so that the optimum result is obtained by sequentially switching the energized objects in a time division manner by duty control. The same applies to heating with hot air.

  When the amount of water vapor in the heating chamber 20 increases, excess water vapor is released from the exhaust passage 77 to the outside of the apparatus. A mechanism may be adopted in which the water vapor is condensed before being taken out of the apparatus and discharged in the form of a drain so that the water vapor does not condense around the cooking device 1 and generate rust and mold.

  If steam is continuously generated by the steam generator 60, the water level in the pot 61 is lowered. When the pot water level sensor 75 detects that the water level has decreased to a predetermined level, the control device 90 resumes the operation of the water supply pump 69. The water supply pump 69 sucks up the water in the relay tank 72 and replenishes the pot 61 with a certain amount of water. After the water supply is completed, the control device 90 stops the operation of the water supply pump 69 again.

  After cooking is completed, the control device 90 displays a message to that effect on the display unit 14 and sounds a signal sound. A user who knows the end of cooking by sound and display opens the door 11 and takes out the food F from the heating chamber 20. If there is no plan for further cooking, the drain valve 71 is opened, and the water in the pot 61 is returned to the water tank 81.

  When a cooking menu that uses hot air as the heat medium is selected, energization of the heat medium heater 42 and operation of the blower 32 are started immediately without questioning the amount of water in the water tank 81. This time, the food F is heated by a jet of hot air. As in the case of heating with superheated steam, the heat medium heater 42 and the lower heater 28 are energized and controlled in a time-sharing manner. In addition, in the case of cooking by hot air, a conventionally used recipe for oven cooking can be employed.

  If the door 11 is opened while cooking with superheated steam or hot air, the superheated steam or hot air may flow toward the user. The same is true after cooking. Therefore, when the door 11 is opened during the period in which the high-temperature heat medium is circulating, the damper 79 operates to open the inlet of the exhaust path 78 and guide the high-temperature heat medium to the exhaust path 78. ing.

  When the cooking menu by high frequency heating is selected, the high frequency generator 21 is driven. The high-frequency generator 21 can be used alone or in combination with superheated steam or hot air.

  As described above, the food F is placed in the heating chamber 20 in a state of being placed on the food tray 100. At this time, which tray receiver supports the food tray 100 differs depending on the cooking menu. When cooking with superheated steam is selected, the food tray 100 should be supported by the second tray receiver 102, and a message to that effect is displayed on the display unit 14.

  When the food tray 100 is supported by the second tray receiver 102, a food support net 110 made of stainless steel wire is placed on the food tray 100, and the food F is floated and supported from the tray surface. Even in the food tray 100 supported by the first tray receiver 101 or the third tray receiver 103, the food support net 110 exhibits its effect. However, in the food tray 100 supported by the second tray receiver 102, the side heat medium flow ejected obliquely downward from the side heat medium supply port 47 wraps under the food F, so at least in this case The use of the food support net 110 is almost essential.

  Superheated steam is sprayed downward from the upper heat medium supply port 43 to the food F on the food tray 100 supported by the second tray receiver 102. Further, the superheated steam is blown to the lower surface of the food F by the side heat medium flow of the superheated steam from the side heat medium supply port 47 striking the upper surface of the food tray 100 and changing the direction upward. In this way, the superheated steam is sprayed from above and below, so that the food F uniformly receives heat and heat of condensation (latent heat) due to convection heat transfer and is efficiently heated.

  It is of course possible to cook the food F on the food tray 100 supported by the second tray receiver 102 with hot air. If the foodstuff F is floated by the foodstuff support net | network 110, the foodstuff F will be heated uniformly by the hot air from the upper and lower sides.

  If a cooking method in which the food F is placed directly on the food tray 100 without using the food support net 110 is employed, the side heat medium flow of superheated steam or hot air from the side heat medium supply port 47 is not generated. F will be sprayed directly.

  In cooking with hot air, cooking can be performed with the food tray 100 supported by the first tray receiver 101. In this case, a jet of hot air from the upper heat medium supply port 43 is blown to the food F, and hot air is supplied from the side heat medium supply port 47 to the entire heating chamber 20 below the food tray 100. In the case of cooking with hot air, the food tray 100 can be supported by the third tray receiver 103 for cooking. At this time, since the jet of hot air from the upper heat medium supply port 43 and the side heat medium supply port 47 diffuses into a wide space in the heating chamber 20, uniform convection cooking is possible.

  In cooking with hot air, cooking using two food trays 100 is also possible. In this case, one of the food trays 100 is supported by the first tray receiver 101, and the other sheet is supported by the third tray receiver 103 so that the upper and lower stages are two stages. The situation is shown in FIG. The food F on the food tray 100 supported by the first tray receiver 101 is blown under the food tray 100 from the jet of hot air blown down from the upper heat medium supply port 43 and the side heat medium supply port 47. The hot air side heat medium flow is heated as the main heat source. The food F on the food tray 100 supported by the third tray receiver 103 is heated using the side heat medium flow of hot air blown from the side heat medium supply port 47 and the lower heater 28 as main heat sources. The first tray receiver 101 is adjusted by adjusting the air amount distribution between the upper heat medium supply port 43 and the side heat medium supply port 47 and adjusting the power load distribution between the heat medium heater 42 and the lower heater 28. It is possible to prevent the cooking condition from becoming uneven between the food F on the side and the food F on the third tray receiver 103 side.

  Although the embodiments of the present invention have been described above, other various modifications can be made without departing from the spirit of the present invention.

  INDUSTRIAL APPLICABILITY The present invention can be used in general cooking devices that cook food with a heat medium regardless of household use or business use.

Front view of cooking device Front view with heating chamber door open Model sectional drawing explaining the 1st tray use situation Model cross-sectional view explaining the second tray usage Overall configuration diagram Partial enlarged sectional view Control block diagram

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Heat cooker 13 Operation part 14 Display part 20 Heating chamber 40 Heat medium production | generation apparatus 43 Upper heat-medium supply port 47 Side part heat-medium supply port 100 Food tray 101 1st tray receiver 102 2nd tray receiver 103 3rd tray receiver 104 Cover 105 Step 110 Food support net F Food

Claims (3)

A heating heater is provided, and hot air or superheated steam at 100 ° C. or higher is selectively used as a heating medium from an upper heating medium supply port provided in the upper part of the heating chamber and a side heating medium supply port provided in the side wall of the heating chamber. In a heating cooker that flows into the heating chamber and circulates ,
The side heat medium supply port is provided at an intermediate height of the side wall, and the heat medium is configured to be ejected obliquely downward from the supply port,
To hold the food tray to be placed on the heating chamber, the first tray receives the position above the said side heat medium supply ports and a position below the said side heat medium supply ports In addition, a second tray receiver is provided in the vicinity of the side heat medium supply port ,
A suction port for the heat medium is provided at least above the second tray in the heating chamber;
The food tray has a size such that the outer peripheral end is substantially in contact with the heating chamber peripheral side wall,
By placing the food tray on the second tray receiver, it is possible to cook with the superheated steam in the heating chamber above the food tray,
When the food tray is not placed on the second tray receptacle, the cooking device is characterized in that cooking is performed by hot air in the entire heating chamber .   The cooking device according to claim 1, further comprising a food support net that is combined with at least the food tray supported by the second tray support and supports the food by floating from the tray surface. The cooking device according to claim 1, further comprising an operation unit and a display unit, wherein when a cooking menu is selected by the operation unit, a tray receiver used in the cooking menu is displayed on the display unit. vessel.

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