JP4934706B2 - Induction heating cooker - Google Patents

Description

  The present invention relates to a cooking device such as an induction cooking device having a roaster function.

  As shown in Patent Document 1, a conventional cooking device having a roaster function includes a cooking chamber provided with a mounting tool for placing a food, superheated steam generating means, and a housing for storing these. In addition, there is a heating cooker in which the above-described installation tool is substantially close to or substantially fitted with a jet outlet from which superheated steam is jetted and is freely detachable in the cooking chamber.

  Moreover, as shown in Patent Document 2, the cooking device main body includes a heating device having a roaster function, the top plate includes an IH heater, the heating device includes a water supply device, saturated steam generation means, There is also a heating cooker that is configured with superheated steam generation means so that cooking in the heating device is performed with superheated steam.

Japanese Patent Laid-Open No. 2004-254736 JP 2004-186103 A

  In the above prior art, what is shown in Patent Document 1 is to cook with only superheated steam. And since this superheated steam is produced outside a cooking chamber (heating chamber), the steam generator provided with each separate heat source and the steam heating apparatus which further heats the steam are needed.

  In addition, among the problems to be solved by the invention, conventionally, an electric heater such as a sheathed heater or a miraclon heater is fixed as a heating means in the cooking chamber, which is obstructive and very difficult to clean. In order to solve this, it is described that cooking with superheated steam is performed, and the combined use of superheated steam and an electric heater is not considered.

  Furthermore, since the discharge hole for superheated steam is a small hole and is provided in a mounting device directly under the cooked product, there is a concern that the discharge hole is likely to be clogged with fat or moisture that has fallen from the cooked product.

  Moreover, since the discharge hole is directly under the food, there is a concern that the superheated steam will not be evenly applied to the food.

  Furthermore, there is no mention of a method for installing a water supply tank that a user needs to detach from the housing when supplying water.

  The thing shown to patent document 2 cooks only with superheated steam like the said patent document 1. FIG.

  In addition, although it is described at the end of the examples in the specification that “a heating wire heater or an IH heater and superheated steam may be used in combination”, there is no description of specific examples, and the description thereof. A specific structure cannot be imagined from the matter alone.

  On the other hand, the heating by the conventional heating wire heater has problems that the heater surface temperature reaches 500 ° C. or higher and the exhaust heat is large, so that the heat efficiency is bad and the drying of the food cannot be avoided. Yes.

  Furthermore, there is no mention of a method for installing a water supply tank that a user needs to detach from the housing when supplying water.

  The present invention aims to solve at least one of the above problems.

In order to solve the above-mentioned problems, in claim 1 of the present invention, a pan capable of electromagnetic induction heating by a top plate provided on the upper surface of the main body of the induction heating cooker and heating coils provided on the left and right sides of the top plate. A mounting portion; a roaster disposed on the left side of the main body; an operation panel disposed on the right side of the main body; a water supply tank disposed on the right side of the roaster and removable from the main body; and a cover in the roaster. And an upper electric heater that generates superheated steam by heating saturated steam generated from the water in the water supply tank to heat the heated object, and a mounting table for mounting the object to be heated is provided in the roaster. The upper electric heater is a heater wire provided above the mounting table, and when the overheated steam cooking is performed, the upper electric heater is saturated outside the roaster. When the heated object is cooked by using superheated steam generated by spraying steam toward the upper electric heater to raise the temperature from 200 ° C. to 300 ° C., the upper electric heater is used. The object to be heated is cooked using radiant heat from a heater .

According to the first and third aspects of the present invention, the user can easily attach and detach the water supply tank from the front surface of the main body and can also generate the superheated steam by using the electric heater. Optimum cooking can be performed for various objects by appropriately combining both heating by the heater.

According to claim 4 of the present invention, the user can easily know the amount of remaining water in the water supply tank.

Furthermore, according to Claim 3 of this invention, the user can attach or detach a water supply tank easily from the front surface of a main body.

It is side surface sectional drawing of the roaster of this invention. It is a perspective view of the induction heating cooking appliance of this invention provided with the same roaster. It is side surface sectional drawing of the main part of a roaster for demonstrating the same steam type heating means. It is side surface sectional drawing of the main part of a roaster for demonstrating the electric heater type | mold heating means. It is a perspective view of the boiler which generates the same saturated steam. It is side surface sectional drawing of the boiler of FIG. It is explanatory drawing which shows the relationship between the jet nozzle of the same boiler, and an electric heater. It is a cooking flowchart of this invention. It is a heating pattern figure with a steam type heating means at the beginning. It is the heating pattern figure with a steam type heating means and an electric heating means at the end. It is the heating pattern figure with an electric heating means first. It is a heating pattern figure which performs both the same steam type heating means and electric type heating means simultaneously. It is a perspective view which has the same water supply tank in an upper back. It is side surface sectional drawing of the roaster which generates the same saturated steam. It is a perspective view of the upper electric heater which has the same fin. It is a heating pattern figure by the same saturated steam.

  Hereinafter, an induction heating cooker having a roaster will be described as an example of the heating cooker of the present invention, but the present invention can be applied to any cooking device having a roaster, a grill itself, and a roaster. It is.

  1 is a side sectional view of a roaster of the present invention, FIG. 2 is a perspective view of an induction heating cooker, and the roaster shown in FIG. 1 is provided on the left side of FIG.

  In FIG. 1, the structure of the roaster of this invention is demonstrated. Reference numeral 1 denotes a roaster, and an openable / closable door 3 is provided on the front surface of the heating chamber 2 covered with a metal box 2a for taking in and out an object to be cooked 4 such as fish, meat or pizza. The food 4 is placed on a placing table 5 such as a wire mesh.

  Reference numeral 6 denotes a lower electric heater, and reference numeral 7 denotes an upper electric heater, which constitutes an electric heater type heating means that uses radiant heat or the like, and is provided so as to be sandwiched while maintaining a predetermined distance above and below the object 4 to be cooked.

  8 is a saucer which receives excess fat and moisture falling from the food item 4. In order to suppress the temperature rise of the tray, water may be put in the tray 8 in advance, but as will be described later, in the present invention, steam condensate is generated and finally falls to the tray 8. So it's safe without putting water.

  9 is a heater and 10 is a thermal catalyst heated by the heater 9 for removing smoke and odor in the exhaust stream 19 exhausted from the exhaust port 11 opened on the upper surface of the rear part of the heating chamber 2. It is provided on the entrance side of the mouth 11. Here, the thermal catalyst 10 is composed of a palladium catalyst or a platinum catalyst, and can efficiently perform the smoke removal and deodorization treatment. In the present invention, it is not necessary to provide a smoke removal / deodorization device composed of the heater 9 and the thermal catalyst 10.

  Next, the steam type heating means which is a feature of the present invention will be described.

  A boiler 12 is provided outside the rear portion of the box 2a constituting the heating chamber 2. The boiler 12 is configured by embedding an electric heater 13 such as a sheathed heater in a container 12a made of aluminum or aluminum die cast.

  Similarly, 14 is a pump provided outside the rear portion of the box 2a, and is connected to the boiler 12 and a water supply tank 20 described later. Water 15 is supplied from the water supply tank 20 and supplied to the boiler 12 through a water pipe 38. It has a role to do.

  Reference numeral 16 denotes an ejection hole of the boiler 12, which will be described in detail later. A saturated steam 17 is sprayed toward the lower electric heater 6 in the heating chamber 2 to generate an overheated steam 18.

  Here, as shown in FIG. 2, the water tank 20 is provided on the right side of the roaster 1 disposed on the left side of the front surface of the induction heating cooker main body 23, and the user can A handle 21 is provided so that it can be easily attached and detached, and a water amount confirmation window 22 is mainly provided at the lower part so that the remaining water amount in the water supply tank 20 can be seen.

  Reference numeral 24 denotes a top plate for placing a pan or the like to be heated. A pan placing portion 25 (25a and 25b) capable of electromagnetic induction heating is provided on the left and right, and a pan placing portion 26 capable of being heated by a radiant heater is provided at the center back. It has been.

  In the present invention, the positions and heating methods of the pan mounting portions 25a, 25b, and 26 need not be limited to this.

  An operation panel 27 is disposed on the right side of the front surface of the induction heating cooker body 23, and includes a dial 28 for selecting cooking, a power switch, and the like.

  29 is an air supply port for cooling air, and 30 is an exhaust port, which are arranged on the right side and left side of the upper surface of the rear portion of the induction heating cooker body 23, and the cooling air is an electronic component that generates heat due to heat loss during heating. Cools the heating coil and the like efficiently to prevent temperature rise. The exhaust port 30 is the same as the exhaust port 11 of the roaster 1 shown in FIG.

  Next, FIG. 3 is a side sectional view showing a state in which the main part of the roaster 1 of FIG. 1 is taken out, and this figure explains the steam heating means using the superheated steam of the present invention.

  First, the temperature of the boiler 12 is raised to a predetermined temperature in advance by the electric heater 13 embedded in the boiler 12, and then a small amount of water droplets 32 supplied from the water supply tank 20 by the pump 14 are fed into the boiler 12 and dropped.

  Here, if the temperature of the portion of the boiler 12 in contact with the water droplet is 100 ° C. or higher, the saturated steam (100 ° C.) steam 33 is generated. The temperature is desirably about 150 ° C. to 300 ° C., more preferably 200 ° C. to 250 ° C.

  Then, a small amount of water droplets 32 contacts the inner wall surface of the boiler 12 and instantaneously evaporates, and the volume rapidly expands to generate a saturated steam 33. At this time, since a small amount of water droplets are in contact with the hot metal surface in the boiler 12, a phenomenon close to a steam explosion occurs, and the volume rapidly expands from water to steam (steam) about 1600 times.

  As a result, the saturated steam 33 in the boiler 12 is pressed by rapid expansion and becomes the saturated steam 17 from the ejection holes 16 and is vigorously ejected into the heating chamber 2. At this time, in the present embodiment, the ejected saturated steams 17 and 33 are sprayed toward the lower electric heater 6, and finer superheated steams 18 and 34 are generated.

  The superheated steam 18 further heats the saturated steam 17 at approximately 100 ° C., and thus becomes 100 ° C. or higher. However, depending on the cooking content, it is desirable to raise the temperature from 200 ° C. to 300 ° C.

  Moreover, since the superheated steam 18 is lighter than air, the superheated steam 18 easily rises in the direction of the upper cooking object 4 and comes into contact with the cooking object 4 and rapidly heats it. At this time, the nanometer-order ultrafine water vapor (steam) contained in the superheated steam 18 or mixed with the smallest diameter permeates into the concave portion of the to-be-cooked object 4 or on the surface, thereby condensing the capillaries. While being condensed by this phenomenon, the cooking object 4 is rapidly heated, and the cooking object 4 is replenished with moisture. This is because the size of the ultrafine water vapor on the order of nanometers is smaller than the fineness or unevenness of the dough such as the surface layer of the object 4 to be cooked, so that it can easily penetrate from the surface layer of the object 4 to the inside. .

  On the other hand, the slightly large-diameter fine water vapor contained in or mixed with the superheated steam 18 comes into contact with the surface of the object 4 to be cooked and is heated by being condensed on the surface of the object 4 to be cooked at a low temperature. Generate energy and heat efficiently. That is, the to-be-cooked object 4 is efficiently cooked by the latent heat of condensation generated when the fine water vapor becomes condensed water droplets.

  Of course, the two effects of the superheated steam 18 described above are main effects, and other effects may be produced, or the two types of steam may complement each other. And by such an effect | action, while cooking the to-be-cooked material 4 efficiently, an excess fat content, a water | moisture content, etc. can also be taken from the to-be-cooked material 4 with condensed water droplets.

  Next, FIG. 4 is a side sectional view showing a state in which the main part of the roaster 1 of FIG. 1 is taken out, and an electric heater type heating means using the lower electric heater 6 and the upper electric heater 7 will be described with reference to this figure. At this time, the steam heating means such as the boiler 12 is stopped.

  In the electric heater type heating means, a lower electric heater 6 and an upper electric heater 7 which are provided so as to be sandwiched while holding a predetermined distance above and below the object 4 to be cooked mounted on the mounting table 5, mainly radiant heat 35. The surface can be heated and the surface can be baked.

  FIG. 5 is a perspective view showing an embodiment of the boiler 12 described above, and FIG. 6 is a side sectional view.

  An electric heater 13 is embedded in the container 12a as a heating source of the boiler 12, and a container lid 12b is provided so as to face the container 12a, and is sealed inside by the container 12a and the container lid 12b. A boiler 12 is formed.

  One is provided at the inlet of the water supply 15. Reference numeral 16 denotes two ejection holes for the saturated steam 17. Needless to say, the number of the inlets 36 and the ejection holes 16 need not be limited to the above-mentioned number, and the installation position need not be limited to the position shown in FIG. However, the number of the ejection holes 16 of the saturated steam 17 is provided corresponding to the number of rows and the number of electric heaters (lower electric heater 6 in this embodiment) that are installed long in the front-rear direction of the heating chamber 2 of the roaster 1. Is desirable.

  For example, in FIG. 7, when the lower electric heater 6 is formed in a U shape to form two rows of heater wires 6a and 6b as shown in FIG. 7 (a), two rows of the ejection holes 16 shown in FIG. Corresponding to the heater wires 6a and 6b, two ejection holes 16a and 16b are formed. As shown in FIG. 5B, the lower electric heater 6 is formed in a W shape so that four rows of heater wires 6a, 6b, 6c, When it is 6d, it is most preferable that the ejection holes 16 correspond to the four rows of heater wires 6a, 6b, 6c, 6d to form four ejection ports 16a, 16b, 16c, 16d.

  Of course, when the lower electric heater 6 is installed long in the left-right direction of the heating chamber 2 of the roaster 1, the ejection direction of the ejection hole 16 is also ejected in the left-right direction correspondingly.

  Reference numeral 45 denotes an area expansion fin for increasing the contact surface area so that the dropped water droplet 32 shown in FIG. 3 is easily evaporated. Reference numeral 37 denotes a control rib for controlling and suppressing the ejection amount of the saturated steam 17 and the ejection of non-evaporated water, and it is not always necessary to provide it, but when the amount of steam evaporation is small or non-evaporated water is scattered. It is good to install in the case. In addition, although the electric heater 13 was used here as a heating source of the boiler 12, if it is an induction heating cooking appliance, it is good also as heating by a heating coil.

  As described above, the container 12a and the container lid 12b of the boiler 12 are made of an rust-resistant metal material such as an aluminum material such as an aluminum die cast or a stainless material, and the electric heater 13 is a sheath embedded in the meat portion of the container 12a. It consists of a heater or the like. Here, it is preferable that the boiler 12 composed of the container 12a and the container lid 12b has a heat capacity as small as possible in order to increase the temperature rising time, that is, the rise time, and desirably the mass of the boiler 12 is 100 g to 200 g. It is good to keep it to the extent.

  In addition, the electric heater 13 desirably has a power consumption of about 500 W to 1000 W in order to shorten the heating time similarly. In this way, by setting the mass and power consumption to the above values, the time required for the boiler 12 to reach a predetermined temperature can be reduced to about 30 seconds to 1 minute or less. Of course, it is not necessary to limit to this specification and numerical value, and the container of the boiler 12 and the electric heater 13 may be divided into a plurality of parts and controlled efficiently by combined use and combined use.

  Moreover, if the outer wall of the boiler 12 is covered with a heat insulating material to suppress heat dissipation to the surroundings, the temperature rise time is further shortened, leading to improved heating efficiency and energy saving.

  Here, as the water supply 15 stored in the water supply tank 20, in view of hygiene, tap water containing some chlorine components is desirable. Moreover, the installation location of the boiler 12, the pump 14, and the water pipe 38 is not necessarily limited to the rear position of the roaster 1 shown in FIG. 1, but considering the empty space of the current induction heating cooker body 23, the roaster 1 The rear and back of the heating chamber 2 are most desirable.

  The diameter of the ejection hole 16 is a parameter for controlling the steam ejection speed and the like. In the embodiment, the diameter is preferably 1 to 5 mm, more preferably 2 to 4 mm.

  In the embodiments so far, the example in which the superheated steams 18 and 34 are generated by spraying the saturated steams 17 and 33 ejected from the boiler 12 only to the lower electric heater 6 has been shown. The superheated steam 18 and 34 may be generated by spraying only on the upper electric heater 7, and further, the saturated steam 17 and 33 may be sprayed on both the lower electric heater 6 and the upper electric heater 7 to generate superheated steam. 18, 34 can also be generated. In addition, in the case of a system that can be sprayed on both, both may be sprayed at the same time or may be sprayed alternately up and down.

  Next, an example of cooking with a roaster comprising the electric heater type heating means and the steam type heating means of the present embodiment will be described with reference to FIGS. 8 and 9. Of course, since the method of using the two heating means differs depending on the type of cooking object and the cooking method, the present invention is not limited to the following cooking method and procedure.

  First, after opening the door 3 and putting the food item 4 into the heating chamber 2, in step 1, the menu setting (for example, grilled salmon) and whether to cook healthy (whether to use steam) or not. select. In step 2, when the cooking start button is pressed, cooking is started.

  In step 3, the necessity of steam is determined according to the contents of step 1, and in the case of “N” where steam is not necessary, the process jumps to cooking by the electric heater type heating means in step 6.

  On the other hand, in the case of “Y” that requires steam, in step 4, first, a process of raising the temperature of the boiler 12 to a predetermined temperature (for example, 200 to 250 ° C.) is performed. In this case, as shown in FIG. 9, first, the electric heater 13 for the boiler 12 is energized 51.

  When the predetermined temperature is reached, overheated steam cooking starts in step 5. In this case, as shown in FIG. 9, in addition to the energization 51 of the electric heater 13 for the boiler 12, the energization 50 of the water supply pump 14 and the energization 52 of the lower electric heater 6 are performed. Then, a small amount of water droplets 32 is sent into the boiler 12 after the temperature rises, and drops and instantly evaporates to generate saturated steams 17 and 33.

  Thereafter, the saturated steam 17 becomes steam 18 and 34 in an overheated state by the lower electric heater 6, and rapidly heats the cooking object 4. Here, the object 4 to be cooked is heated rapidly by the latent heat of condensation when the steam (steam) changes into water by the overheated steam 18, and excess fat and moisture in the object 4 to be cooked are further condensed by the condensed water. The salt is melted down and dropped down, allowing for healthy and healthy cooking.

  After the heating by the steam heating means is performed for a predetermined time, in step 6, the heating by the electric heater heating means is performed. At this time, cooking mainly using radiant heat is performed by both the lower electric heater 6 and the upper electric heater 7.

  At this time, as shown in FIG. 9, the energization to the feed water pump 14 and the electric heater 13 for the boiler 12 is stopped, and only the energization 53 to the lower electric heater 6 and the upper electric heater 7 is performed. Here, the surface of the cooking object 4 from which excess fat and salt have been removed is baked by the radiant heat of the upper and lower lower electric heaters 6 and 7. In step 7, when a predetermined heating time has elapsed, cooking in step 8 ends.

  The feature of the cooking of the present invention described here is that the contents of the food to be cooked 4 and excess fat and salt on the surface of the food to be cooked 4 are first removed by the steam heating means, and then the surface of the food to be cooked 4 by the electric heater heating means. This is to cook healthy and healthy cooking, and to have a cooking process by a steam type heating means before a cooking process by an electric heater type heating means.

  As a modification of the heating pattern of FIG. 9, the heating pattern of FIG. 10 may be adopted. The difference from FIG. 9 is that both the energization 53a by the electric heater type heating means and the energizations 50a and 51a by the steam type heating means are performed after the energization 53 by the lower electric heater 6 and the upper electric heater 7 which are electric heater type heating means. The cooking process is added.

  Moreover, FIG. 11 is an example of a heating pattern suitable for baking raw sanma as the food to be cooked 4. As shown in FIG. 9, when cooking is started from the energization 50, 51, 52 by the steam heating means, the soft body may bite into the mounting table 5 such as a wire net at the lower part of the raw saury. In order to avoid this, in FIG. 11, the energization 54 of the electric heater type heating means by the lower electric heater 6 is inserted in the previous process of the energization 50, 51, 52 by the steam type heating means, and the lower part of the bran is slightly baked and hardened. Then, it is devised to enter the process of energization 50, 51, 52 by the steam type heating means.

  In this case, since the purpose is to bake the lower part of the sesame a little, only heating by the lower electric heater 6 is performed, but heating by the upper electric heater 7 may also be performed.

  FIG. 12 shows still another example of the heating pattern, which is a cooking method in which both the energization 53 by the electric heater type heating means and the energizations 50 and 51 by the steam type heating means are started simultaneously. This is an example of finishing with energization 53 to the heating means.

  Further, in the induction heating cooker main body 23 shown in FIG. 2, an example in which the detachable water supply tank 20 is provided on the right side of the roaster 1 on the front surface is shown, but it may be provided on the left side of the roaster 1. Furthermore, it may be provided behind the top surface top plate 24 as shown in FIG. In the figure, the cooling air is provided between the air supply port 29 and the exhaust port 30. Even if it installs in this way, the water supply tank 20 can be made removable. Thus, the installation position of the water supply tank 20 of the present invention is not particularly limited.

  FIG. 14 shows another embodiment of the present invention, in which an upper electric heater 7 is provided inside the heating chamber 2 of the roaster 1, and the upper electric heater 7 also serves as a steam type heating means. 7, a saturated steam 39 is generated, and a combination of both the heating by the saturated steam 39 and the heating by the lower electric heater 6 and the upper electric heater 7 of the electric heater type heating means is optimal for the food 4 to be cooked. It is to realize cooking.

  Here, as shown in FIG. 15, the upper electric heater 7 is provided with fins 40 that spread to the left and right, and together with the water retention of the water supply 15 fed by the water pipe 38, the surface area of contact with water is evaporated to evaporate. For this reason, the water supply 15 from the pump 14 is efficiently evaporated to easily generate the saturated steam 39.

  FIG. 16 shows an example of the heating pattern. Before the step of energizing 53 mainly including the lower electric heater 6 and the upper electric heater 7, the heating step of energizing 50 and 52 mainly including the saturated steam 39 is performed. First, the cooking object 4 is heated by the saturated steam 39 to remove excess fat and salt from the cooking object 4 by the latent heat of condensation and condensed water, and then the lower electric heater 6 and the upper electric heater 7. By heating the object 4 to be cooked, the surface of the object 4 to be cooked is baked.

  Here, the energization 52 to the upper electric heater 7 is earlier than the energization 50 of the water supply pump 14 of the steam type heating means, but this is because the upper electric heater 7 constituting the electric heater type heating means is not the steam type heating means. This is because it also serves as an electric heater, and it is necessary to raise the temperature of the upper electric heater 7 to a predetermined temperature before water supply.

  DESCRIPTION OF SYMBOLS 1 ... Roaster, 2 ... Heating chamber, 5 ... Mounting stand, 6 ... Lower electric heater, 7 ... Upper electric heater, 8 ... Receptacle, 12 ... Boiler, 13 ... Electric heater, 14 ... Pump, 16 ... Ejection hole, 17, 33, 39 ... saturated steam, 18, 34 ... superheated steam, 20 ... water supply tank, 23 ... induction heating cooker body, 24 ... top plate, 25 ... pan mounting part, 27 ... operation panel, 32 ... water drop, 40 ... fin.

Claims (5)

A top plate provided on the upper surface of the main body of the induction heating cooker;
A pan mounting portion capable of electromagnetic induction heating by heating coils provided on the left and right of the top plate;
A roaster disposed on the left side of the body;
An operation panel disposed on the right side of the main body;
A water supply tank disposed on the right side of the roaster and removable from the main body;
An upper electric heater that generates superheated steam by heating the saturated steam generated from the water in the water supply tank to heat the object to be heated in the roaster ;
In the roaster, a mounting table for mounting the object to be heated is provided,
The upper electric heater is a heater wire provided above the mounting table,
When superheated steam cooking is performed, saturated steam generated outside the roaster is sprayed toward the upper electric heater and heated to a temperature of 200 ° C. to 300 ° C., and the heated steam is used. An induction heating cooker that cooks the object to be heated using radiant heat from the upper electric heater when cooking a heated object and cooking an electric heater . The induction heating cooker according to claim 1,
The detachable water supply tank is arranged on the left side of the roaster instead of the right side of the roaster. In the induction heating cooker according to claim 1 or 2,
An induction heating cooker, wherein the water supply tank is provided with a handle for a user to attach and detach from the front. In the induction heating cooker according to claim 1 or 2,
The induction heating cooker, wherein the water supply tank is provided with a water amount confirmation window for confirming a remaining water amount. In the induction heating cooker according to any one of claims 1 to 4,
An induction heating cooker which performs electric heater cooking after performing overheated steam cooking.

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