JP4738452B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker that is incorporated under a top plate of, for example, an electromagnetic induction heating cooker and heats an object to be heated such as fish or meat with a heater.

  The conventional combined cooking device comprises a rectangular box-shaped casing having an open upper surface and a top plate mounted on the upper surface. Some have a roaster (cooker) on the left side. In this heating cooker, the cooked food is configured to be heated by a lower heater disposed at the bottom of the cooking chamber in the heating cooker and an upper heater disposed at the upper portion of the cooking chamber (for example, Patent Document 1).

JP 2006-346271 A (page 3-4, FIG. 1)

  However, when using a combined cooking device equipped with a conventional roaster (heating cooker) in the built-in method, the height of the cooking device is limited because the body of the combined cooking device must be housed in the system kitchen. Will be. Moreover, in cooking with a heating cooker, since cooking tools, such as a special net | network for mounting a to-be-heated material, are also required, the volume which can accommodate a to-be-heated material in a heating cooker is further restrict | limited. Therefore, the size of the object to be heated that can be accommodated in the cooking device is greatly limited. Furthermore, in cooking where the object to be heated (for example, bread) swells during cooking, such as baking, there is a problem that cooking is not possible because the object to be heated swells and contacts the upper heater.

  The present invention has been made in view of the above-mentioned problems, and even when there is a restriction on the height of the heating cooker and the height of the heating chamber cannot be sufficiently secured, heating such that the ingredients are expanded by heating such as baking. A cooking device capable of cooking is provided.

The heating cooker according to the present invention is
A heating chamber with a heater installed;
A dish having a peripheral wall of a predetermined height, a cooking container that is configured to have a height and weight larger than that of the dish and accommodates bread dough as an object to be heated, and can be placed in the heating chamber;
Temperature detection means provided in the heating chamber;
Heating control means for controlling the heating operation of the heater so as to appropriately heat the bread dough stored in the cooking container and placed in the heating chamber ;
Dedicated operation means for setting functions related to bread making for the heating control means;
The heating control means includes
When receiving an input from the dedicated operation means for setting the function relating to bread making in the power-on state, the mode changes to the bread fermentation mode, and after receiving the input from the dedicated operation means after the bread fermentation mode. While transitioning to bread baking mode,
Based on the temperature detected by the temperature detecting means, the temperature in the cooking container is estimated, and based on the estimated temperature, the cooking is performed at a temperature suitable for bread making set in advance in the fermentation and baking of the bread. The heating operation of the heater is controlled so that the bread dough stored in the container is heated .

According to the heating cooker of the present invention, even when the height dimension of the heating cooker is limited and the height of the heating chamber cannot be ensured sufficiently, cooking of the food that swells by heating can be performed. Further, since the lid of the cooking container is configured to be larger in height and weight than the dish, the lid is difficult to lift or move even when the object to be heated swells due to heating, for example.
In addition, since the bread fermentation mode and the baking mode are switched by operating a dedicated operation means, bread can be made with a simple operation.

Embodiment 1 FIG.
1 is an external perspective view of an electromagnetic induction heating cooker 1 provided with a heating cooker 2 according to the first embodiment, and FIG. 2 is an external perspective view when the heating cooker 2 is pulled out from the electromagnetic induction heating cooker 1. It is. In this Embodiment 1, the case where the heating cooker 2 is integrated in the electromagnetic induction heating cooker 1 is demonstrated to an example.

  1 and 2, a heating cooker 2 is incorporated inside the casing of the electromagnetic induction heating cooker 1. The heating cooker 2 has a heating chamber 4 therein, and the heating chamber 4 is closed by a door 3. The door 3 is provided with a handle 3a for facilitating pulling and pushing. When the handle 3a is pulled out toward the front side, the frame 6 connected to the door 3 is pulled out together with the door 3. A grill net 7 is placed on the frame 6, and an object to be heated is placed on the upper surface of the grill net 7. Note that a grill plate of the same size may be used instead of the grill net 7.

  On the front surface of the electromagnetic induction heating cooker 1, a main panel 5 having switches for performing various operations such as a power switch 11 is installed. An operation panel 9 having switches for performing various operations such as electromagnetic induction heating is provided at the front edge of the top surface of the electromagnetic induction heating cooker 1. The operation panel 9 is provided with a bread dedicated key 20 for executing functions related to bread making.

  Here, bread making is performed through various processes. In the present invention and the first embodiment, the term “fermentation” and “baking” processes that require heating in bread making are collectively referred to. This is called “bread making”.

  In FIG. 2, an upper heater 10 a and a lower heater 10 b for heating and cooking an object to be heated are installed inside the heating chamber 4. The upper heater 10a and the lower heater 10b are electrically connected to a heater control means A (not shown), and the heating operation is controlled by the heater control means A. Further, a temperature sensor B such as a thermistor (not shown) is installed inside the heating chamber 4, and the temperature detected by the temperature sensor B is output to the heater control means A.

  FIG. 3 is a schematic cross-sectional view of the cooking vessel 25 according to the first embodiment, and shows a state in which the bread dough 23 is accommodated therein. The cooking container 25 is composed of a plate 21 and a lid 22 that can be used for various types of grilled dishes including bread making. In addition, the material of the cooking container 25 should just have heat resistance, such as iron, stainless steel, aluminum, glass, and is not specifically limited.

The plate 21 has a substantially rectangular shape, and is configured with horizontal and vertical dimensions that can be placed on the grill net 7. A flange 21 a is provided at the upper end of the plate 21 along the outer periphery.
When the lid 22 described later is placed on the plate 21, the flange 21a abuts against the flange 22a of the lid 22, so that the position of the lid 22 can be stabilized and airtightness in the cooking container 25 can be secured. . Moreover, the height dimension of the tray 21 is configured to be placed in the heating chamber 4 with the lid 22 covered, and to be smaller than the lid 22 as will be described later. Further, the height of the plate 21 is configured to be a size that allows the flange 21a and the bottom surface of the plate 21 to be easily gripped by a hand wearing a mittens. By doing in this way, the safety | security at the time of carrying the plate 21 heated and heated can be ensured. In addition, when applying to a general household electromagnetic heating cooker, the height dimension of the plate 21 can be about 18 mm.

  The lid 22 is configured to have substantially the same horizontal width and vertical width dimensions as the plate 21, and its lower surface is opened. The peripheral side wall portion of the lid 22 has a predetermined height, and a space is formed inside the lid 22. The height dimension of the lid 22 is configured to be larger than the height dimension of the tray 21, and therefore its weight is also larger than that of the tray 21. For this reason, even when cooking is performed by putting a food that swells during cooking, such as the dough 23, into the cooking container 25, the lid 22 does not lift or move due to the swelling of the food. In addition, a flange 22a is provided along the outer periphery of the opening of the lid 22 (the portion in contact with the tray 21). As described above, the position of the lid 22 is determined by contacting the flange 21a of the tray 21. It stabilizes and the airtightness of the cooking container 25 is ensured. A handle 24 is provided at a substantially intermediate position in the height direction of the lid 22. The user can easily remove and place the lid 22 by holding the handle 24.

  FIG. 4 is a functional block diagram showing a flow of heating control of the heating cooker 2. In FIG. 4, the heater control means A is connected to the main panel 5 and the operation panel 9. Further, as described above, the temperature sensor B is also connected. The heater control means A controls the heating operation of the upper heater 10a and the lower heater 10b according to the input to the main panel 5 and the operation panel 9 and the temperature detected by the temperature sensor B. The heater control means A corresponds to the “heating control means” of the present invention. The control process of the heater control means A in bread making will be described later.

  In the electromagnetic induction heating cooker 1 configured as described above, when performing electromagnetic induction heating, a pan or the like with a heated object is placed on the upper surface, the power switch 11 is turned on, and the operation panel 9 is Operate and set the heating temperature. Thereby, electromagnetic induction heating is started and cooking with the set content is performed.

  Next, the operation in the case of performing cooking using the cooking device 2 will be described. The heating cooker 2 can perform various types of cooking including bread making. First, the operation in the case of making bread will be described, and then the operation in the case of performing other heating cooking will be described.

  In the heating cooker 2 according to the first embodiment, bread fermentation and baking can be performed. FIG. 5 is a state transition diagram regarding operation mode switching when bread is made using the heating cooker 2 according to the first embodiment.

  In FIG. 5, when the power switch 11 is turned on in the power supply 0FF state (S41), the power supply activation state (S42) is entered. In this state, when the bread dedicated key 20 is pressed once, the process proceeds to the bread / fermentation mode (S43). If the dedicated bread key 20 is further pressed once in this state, the process shifts to the bread / baking mode (S44). After that, the bread / fermentation mode (S43) and the baking / baking each time the dedicated bread key 20 is pressed once. The mode (S44) is switched. Thus, the bread making mode can be selected by pressing the bread dedicated key 20, and the corresponding function (fermentation or baking) can be executed when in the selected mode.

FIG. 6 is a state transition diagram when the bread making function is executed. Here, the state transition when performing bread fermentation and baking continuously will be described.
In FIG. 6, when the power switch 11 is turned on in the power OFF state (S41), the power supply is activated (S42), and when the dedicated bread key 20 is pressed once, the bread / fermentation mode (S43) is entered. Here, the time setting for bread fermentation is performed. The time setting is appropriately determined by the user depending on the amount of bread to be cooked, temperature, ingredients, and the like. Then, when the start key provided on the operation panel 9 is pressed, heating is started at a predetermined temperature and the bread / fermentation operation is being performed (S43a). When the bread dedicated key 20 is pressed once after the fermentation operation is completed, the process proceeds to the bread / baking mode (S44), heating is started at a predetermined temperature, and the bread / baking operation is being performed (S44a). After the baking operation is completed, when the stop key provided on the operation panel 9 is pressed, the power supply activation state (S42) is restored.

Next, an operation when making bread will be described.
When making bread, the cooking container 25 is used. When fermenting bread, the bread dough 23 is accommodated in the cooking container 25 by putting the bread dough 23 on the plate 21 and covering the lid 22. Then, the door 3 of the cooking device 2 is pulled and pulled out to place the cooking container 25 on the grill net 7, and the door 3 is pushed in and closed.

  FIG. 7 shows an operation flow of the heater control means A during the bread / fermentation operation (S43a in FIG. 6). In FIG. 7, only the control process related to the fermentation operation of bread is shown. When the bread fermentation operation is started in a state where the bread dough 23 is placed in the cooking chamber 25 and the heating chamber 4 (S61), the heater control means A first performs a smoke removal process and a pre-heat treatment (S62). In the smoke removal treatment / pre-heat treatment, the heater for smoke removal (not shown), the upper heater 10a and the lower heater 10b are turned on, and the inside of the heating chamber 4 is heated. As a result, the cooking residue generated during the previous cooking can be burned out, and the generated smoke can be discharged through the smoke removal filter and the like, and the heating chamber 4 can be preheated to raise the temperature. For this reason, while being able to prevent the smell etc. which remain | survived from the last cooking from adhering to a bread, the preheating of a heating chamber can be performed.

  When the smoke removal treatment / pre-heat treatment is completed, the heater control means A performs temperature control for fermenting the bread (S63). As the temperature for fermenting bread, a predetermined value suitable for fermentation is set in advance. In the temperature control for fermentation (S63), the heater control means A acquires the temperature C1 in the heating chamber 4 by the output from the temperature sensor B described above. In the first embodiment, the bread is accommodated in the cooking container 25, and the temperature in the cooking container 25 is different from the temperature in the heating chamber 4. Therefore, it is necessary to control the temperature in the cooking vessel 25 to a temperature suitable for fermentation. Therefore, the heater control means A estimates the temperature C2 in the cooking container 25 based on the temperature C1 in the heating chamber 4 by a predetermined process, and the upper heater 10a and the lower heater 10a and the lower heater 10a are set to a temperature suitable for fermentation. Heating control of the heater 10b is performed. By doing in this way, even when putting the bread dough 23 in the cooking container 25 and fermenting it, it can be fermented at an appropriate fermentation temperature.

  And when the predetermined time which the user preset as fermentation time passes (S64), fermentation operation will be complete | finished (S65). By the fermentation, the bread dough 23 swells, but since the bread dough 23 is accommodated in the dish 21 and the lid 22 is covered, the bread dough 23 does not come into contact with the upper heater 10a. In addition, since the lid 22 is configured to have a weight that does not move even when the bread dough 23 bulges, the lid 22 is not displaced by fermentation of the bread dough 23, so that the bread dough 23 does not protrude from the cooking container 25.

  Thus, bread can be appropriately fermented using the heating cooker 2 according to the first embodiment. Moreover, when baking, the fermented bread dough 23 can be accommodated in the cooking vessel 25 and heated as described above. The heater control means A controls the heating temperature of the upper heater 10a and the lower heater 10b by estimating the temperature in the cooking vessel 25 based on the temperature detected by the temperature sensor C, as in the above-described fermentation operation. Thereby, bread dough 23 does not contact the upper heater 10a during baking, and baking can be performed appropriately. Furthermore, by setting the amount of the bread dough 23 to an appropriate amount, the bread dough 23 comes into contact with the lid 22 at the time of baking, and the bread dough 23 can be burnt moderately.

Next, the example in the case of using the heating cooker 2 which concerns on this Embodiment 1 for heating cooking other than bread making is demonstrated.
Ingredients other than bread can be put into the cooking container 25 (the plate 21 and the lid 22) for cooking. In this case, the heater control means A estimates the temperature in the cooking container 25 based on the temperature output by the temperature sensor B, and the upper heater 10a and the lower heater 10b are adjusted so that the cooking container 25 has a temperature suitable for cooking. The heating operation can be controlled.

  The dish 21 can also be used alone with the lid 22 removed. For example, when heating a food material with a small thickness, such as pizza or toast, the food material can be put in the dish 21 and accommodated in the heating chamber 4 of the heating cooker 2 for cooking.

  Further, the lid 22 can be used as a deep dish by turning over and placing the opening portion facing the upper surface. For example, when the capacity of the cooked item such as a gratin or a paella is large, cooking can be performed appropriately by using the lid 22 as a deep dish. Since the lid 22 is provided with a handle 24, it is easy to handle both when it is handled as a lid and as a deep dish.

  As described above, according to the first embodiment, since the cooking container 25 having the dish 21 and the lid 22 is provided, the swelling of the ingredients is suppressed by the lid 22 even when the ingredients are inflated by cooking such as bread making. The food material does not come into contact with the upper heater 10a. Further, since the lid 22 is formed so as not to move even when the bread bulges, the lid 22 will not be displaced even if the bread bulges, and the bread will not protrude from the cooking container 25. . Thereby, even if it is a foodstuff which swells by heat cooking, it can cook appropriately.

  Further, the lid 22 is configured to have a height dimension larger than that of the tray 21, and the lid 22 can be used as a deep dish by turning over. Thereby, the width | variety of the cooking which can be performed with the heating cooker 2 can be expanded. In addition, since the handle 22 is provided on the lid 22, the handle 22 can be easily grasped when used as a lid or a deep dish, and handling convenience can be improved.

  Moreover, since the heater control means A which performs the heating function regarding bread making is provided, the fermentation and baking of bread can be performed in the heating cooker 2. Since this heater control means A performs the smoke removal function before the bread making operation, it is possible to eliminate cooking residue and odor remaining during the previous cooking. The heating cooker 2 can be applied to other than bread making, and can heat foods with strong smells such as fish and meat, but if the cooking residue or smell of these ingredients remains, the smell of bread And quality will be impaired. According to the heating cooker 2 according to the first embodiment, it is possible to make high-quality bread without such a situation.

  Moreover, the heater control means A estimates the temperature in the cooking container 25 based on the temperature in the heating chamber 4 and performs temperature control for bread fermentation and baking, so the cooking container 25 is used. Even in the case, baking or the like can be performed at an appropriate temperature.

  In addition, since the bread dedicated key 20 is provided and pressed to switch between the bread fermentation mode and the baking mode, bread can be made with a simple operation. Furthermore, since the temperature of the fermentation and baking of the bread is held in the cooking device 2 in advance, the user does not need to set the temperature, and the setting to be performed by the user is the time setting according to the content and the material, and the start. -Only stop operation. Therefore, the user can easily make bread.

  In addition, in the said description, although the case where this invention was applied to the heating cooker integrated in the electromagnetic induction heating cooking appliance was demonstrated to the example, it can also be applied to heating cooking appliances other than this. Further, the present invention can be applied to a single-unit heating cooker, such as a roaster or grill, and the same effect can be obtained.

It is an external appearance perspective view of the electromagnetic induction heating cooking appliance which concerns on Embodiment 1 of this invention. It is an external appearance perspective view at the time of pulling out the door 3 of the heating cooking appliance 2 from the electromagnetic induction heating cooking appliance which concerns on Embodiment 1 of this invention. It is a cross-sectional schematic diagram of the cooking container which concerns on Embodiment 1 of this invention. It is a functional block diagram of the heating cooker which concerns on Embodiment 1 of this invention. It is a state transition diagram regarding the bread making mode switching which concerns on Embodiment 1 of this invention. It is a state transition diagram at the time of performing the function of bread making concerning Embodiment 1 of the present invention. It is an operation | movement flow of the heater control means A which concerns on Embodiment 1 of this invention.

Explanation of symbols

  1 electromagnetic induction heating cooker, 2 heating cooker, 3 door, 3a handle, 4 heating chamber, 5 main panel, 6 frame, 7 grill net, 9 operation panel, 10a upper heater, 10b lower heater, 11 power switch, 20 bread dedicated keys, 21 dishes, 21a flange, 22 lid, 22a flange, 23 bread dough, 24 handle, 25 cooking container.

Claims (5)

A heating chamber with a heater installed;
A dish having a peripheral wall of a predetermined height, a cooking container that is configured to have a height and weight larger than that of the dish and accommodates bread dough as an object to be heated, and can be placed in the heating chamber;
Temperature detection means provided in the heating chamber;
Heating control means for controlling the heating operation of the heater so as to appropriately heat the bread dough stored in the cooking container and placed in the heating chamber ;
Dedicated operation means for setting functions related to bread making for the heating control means;
The heating control means includes
When receiving an input from the dedicated operation means for setting the function relating to bread making in the power-on state, the mode changes to the bread fermentation mode, and after receiving the input from the dedicated operation means after the bread fermentation mode. While transitioning to bread baking mode,
Based on the temperature detected by the temperature detecting means, the temperature in the cooking container is estimated, and based on the estimated temperature, the cooking is performed at a temperature suitable for bread making set in advance in the fermentation and baking of the bread. A heating cooker, wherein the heating operation of the heater is controlled so that the bread dough stored in a container is heated . Said heating control means performs the de-smoke treatment of the heating chamber before starting the making bread, cooking according to claim 1, wherein the burning off the cooking debris during the last cooked by the removal of smoke treatment vessel. The lid of the cooking container has a predetermined depth such that a space is formed therein, according to claim 1 or claim, characterized in that is available as a dish to housing part the space Item 3. The cooking device according to Item 2 . The cooker according to any one of claims 1 to 3 , wherein a handle is provided on the lid of the cooking container, and the lid can be used as a dish. The cooking device according to any one of claims 1 to 4 , wherein the dish of the cooking container has a depth structure that is easy to handle in a state in which mittens are mounted, and a flange structure is formed.

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