JP5075925B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device including a boiler that generates water vapor by heating water.

  2. Description of the Related Art A conventional cooking device includes a high-frequency heating unit, a grill heating unit, a hot air oven heating unit, and a steam generation unit, and a cooking device that cooks food by combining these units individually or in combination. .

  As these prior arts, for example, there is Patent Document 1, which includes steam generation as a steam generation means in addition to a magnetron 5, which is a high-frequency heating means, a heater 6 which is a grill heating means, and a hot air oven heating means. A cooking device including a steam generator 18 including a container 7 (boiler), a water tank 15, a pipe 16, a feed water pump 17 (pump means) and the like is shown.

  The steam generation vessel 7 is provided with a labyrinth by the radiating fins 73 to 75 in order to prevent the boiling water from being ejected from the steam outlet 11 even when boiling water runs up the inner surface of the steam generation chamber 7a. An intricate passage is formed, and when boiling water hits the radiating fins 73 to 75, the water is heated to become steam, and the steam is ejected from the steam outlet 11 into the heating chamber 3.

JP 2006-84059 A

  In recent years, a cooking method that removes excess fat and salt from foods using superheated steam has attracted attention due to health consciousness.

  Cooking with superheated steam efficiently heats the food by the latent heat of condensation generated by the superheated steam becoming condensed water droplets on the surface of the food, and then keeps the periphery of the food at a constant humidity, thereby Heating due to the latent heat of condensation generated in the above is moderated, the inside of the food is also heated without significantly heating only the surface, and the temperature difference between the surface and the inside of the food is alleviated to increase the temperature of the whole food.

  In addition, degreasing with superheated steam removes excess fat from meat and the like, and the temperature at which food is dissolved by superheated steam (30 to 32 ° C for chicken, 33 to 46 ° C for pork, 40 to 40 beef) 50 ° C) or higher to dissolve the fat, and then raise the temperature of the food further to increase the heat denaturation temperature of the meat (the temperature of the heat denaturation of the meat is 60 to 70 ° C), that is, the protein is solidified by heating. The temperature rises until it starts, and the whole food shrinks due to the coagulation of the protein, and the fat dissolved inside the food flows out to the surface, and the fat that flows out to the surface drops together with water droplets adhering to the surface of the food. It eliminates fat from food.

  Furthermore, when removing salt from fish, water droplets are generated on the surface of the food due to superheated steam and saturated steam, resulting in food with a high salt concentration due to the difference in salt concentration between the water droplets attached to the food and the food. The salt concentration of the food is gradually lowered by causing the movement of the salt to the water salt having a low salt concentration and dropping the water droplet on the surface of the food. At this time, the saturated steam was heated by a minimum amount that can reduce the salt and the fish does not become watery.

  As described above, cooking with superheated steam efficiently heats food with the high latent heat of superheated steam, so the temperature of superheated steam is regarded as more important than the amount of steam.

  However, in order to increase the variation of cooking, it is necessary to increase the amount of saturated steam generated when steaming cooking can be performed.

  For example, when steaming gyoza from raw, the portion of the skin made of wheat flour, particularly the portion where the ingredients are sandwiched and the skin is closed, becomes thick and requires a large amount of saturated water vapor to be steamed.

  Conventionally, a heating cooker mainly composed of superheated steam has supplied steam of about 5 ml / min to a boiler to generate saturated steam, and heated the saturated steam by heating means to generate superheated steam.

  However, if the amount of water to be supplied to the boiler is about 5 ml per minute, the amount of saturated water vapor is about 5 ml per minute.

  Therefore, if the amount of saturated water vapor generated is increased to 10 to 20 ml per minute, it becomes possible to steam delicious dumplings that do not become hard on the dumplings.

  However, increasing the amount of saturated steam can increase the number of cooking variations, and while the boiler usage time increases dramatically, the amount of saturated steam that is generated also increases. A large amount of scale such as calcium components contained in water is accumulated.

  The boiler installed in the heating cooker is basically maintenance-free, and even if it is used for about 8 to 10 years, which is the service life (lifetime) of the heating cooker, it avoids problems due to the accumulated scales. Therefore, it is necessary to ensure the performance as a boiler.

  This scale adheres to the inner surface of the steam generation chamber 7a of the steam generation container 7 (boiler) shown in Patent Document 1, the entire surface of the heat radiation fins 73 to 75, for example, and the amount of adhesion increases in proportion to the usage time. The heat conduction transmitted to the water is deteriorated by the scale, and the efficiency of heat exchange for converting the water into water vapor is lowered.

  In addition, when the efficiency of heat exchange is reduced due to the accumulated scale, even when water runs up the inner surface of the steam generation chamber 7a and hits the heat radiation fins 73 to 75 provided in the maze shape, the water becomes steam. Since heating cannot be performed quickly, there is a problem that water is discharged from the steam outlet 11 as water.

The present invention has been made to solve the above-mentioned drawbacks, and a heating cooker according to claim 1 is a heating chamber for storing food and a boiler for supplying water vapor generated by heating water to the heating chamber. a cooker equipped with a preparative, the boiler comprises a steam generating space surrounded by the heating bottom and a plurality of heating side, a heating unit provided on the outer periphery of the water vapor generating space, said water vapor generating space A water supply port for supplying water therein , and a cylinder projecting on both sides of the heating side surface for supplying water vapor from the water vapor generating space into the heating chamber above the heating side surface on the heating chamber side among the plurality of heating side surfaces The water supplied to the water vapor generating space from the water supply port is heated at the heating bottom surface and the heating side surface, and instantaneously becomes water vapor and is discharged from the water jet port. Generated in the water vapor generation space Even when the heat conduction is deteriorated by the water vapor film and the water becomes water droplets and rolls up and rises on the heating side surface, the water droplets do not get over the cylindrical jet nozzle protruding 2.5 mm to 5 mm into the water vapor generation space. For this reason, the water droplets are not discharged into the heating chamber .

  ADVANTAGE OF THE INVENTION According to this invention, even if a scale is accumulate | stored in a boiler and the efficiency of heat exchange with a boiler and water falls, it can suppress that the water which is not vaporized by water vapor | steam is ejected from a boiler into a heating chamber.

It is the perspective view which looked at the main body of the cooking-by-heating machine of the present invention from the front side. It is the perspective view which looked at the main body of the heating cooker from the back side. It is AA sectional drawing of FIG. It is a perspective view in the state where the door of the cooking device of the present invention is opened and the inside of the main body can be seen. It is a perspective view of the state which can see the back inside of the main part of the cooking-by-heating machine. It is a perspective view inside a boiler main-body part installed in the heating cooker of this invention. It is a perspective view of the outer side of the boiler main-body part. It is a perspective view of the boiler lid part. It is BB sectional drawing of the boiler of FIG. It is a front view of the boiler main-body part by the other Example. It is a perspective view of the boiler main-body part by the other Example. It is sectional drawing of the principal part for demonstrating the boiler of FIG.

  Embodiments of the present invention will be described below with reference to the accompanying drawings.

  The main body 1 of the heating cooker includes a heating chamber 28 that houses a food 100 that is an object to be heated.

  The door 2 opens and closes to put the food 100 in and out of the heating chamber 28. By closing the door 2, the heating chamber 28 is sealed to prevent leakage of microwaves used when the food 100 is heated. In addition, the heater heat and superheated steam which will be described later are contained, and heating can be performed efficiently.

  The handle 9 is attached to the door 2 and facilitates opening and closing of the door 2, and has a shape that can be easily grasped by a hand.

  The glass window 3 is attached to the door 2 so that the state of the food being heated can be confirmed, and uses glass that can withstand high temperatures due to heat generated by a heater or the like.

  The input means 71 is provided on the operation panel 4 below the front surface of the door 2 and is input from the operation section 6 for inputting a heating means such as microwave heating or heater heating, a heating time, and the like. And a display unit 5 for displaying cooking progress and cooking progress.

  The water tank 42 is a container for storing water necessary for producing saturated steam or superheated steam. The water tank 42 is provided on the lower side of the front surface of the main body 1, and is configured to be detachable from the front surface of the main body 1. Effluent can be easily drained.

  The outer frame 7 is a cabinet that covers the upper surface and the left and right side surfaces of the main body 1.

  The rear plate 10 forms the rear surface of the cabinet described above. An external exhaust duct 18 is attached to the upper portion of the rear plate 10, and steam exhausted from the food 100 and the inside of the main body 1 are installed inside the external exhaust duct 18. An exhaust hole 36 for discharging cooling air (waste heat) 39 after cooling the parts is provided.

  The external exhaust duct 18 discharges the cooling air (waste heat) that has passed through the exhaust hole 36 to the outside of the main body 1. The exhaust is discharged from the external exhaust port 8 of the external exhaust duct 18, and the exhaust discharge direction Exhausts toward the top of the body 1 and to the front side. The exhaust direction of the exhaust is directed upward and to the front side, so that even when the rear surface is set close to the wall surface, the wall surface is not contaminated by the exhaust gas.

  The machine room 20 is provided in a space between the heating chamber bottom surface 28a and the bottom plate 21 of the main body 1, and a magnetron 33 for heating food on the bottom plate 21, a waveguide 47 connected to the magnetron 33, A control board 23, other various components described later, a fan device 15 for cooling these various components, and the like are attached.

  The heating chamber bottom surface 28a has a substantially concave central portion, in which the rotating antenna 26 is installed, and the microwave energy radiated from the magnetron 33 is output from the waveguide 47 to the output shaft of the rotating antenna driving means 46. It flows into the lower surface of the rotating antenna 26 through the opening 47a through which 46a passes, and is diffused by the rotating antenna 26 and radiated into the heating chamber 28. The rotating antenna 26 is connected to the output shaft 46 a of the rotating antenna driving means 46.

  The fan device 15 is rotated by driving the motor, and the cooling air 39 generated by the fan device 15 cools the magnetron 33, the inverter board 22, the weight detecting means 25, etc. in the machine room 20 to generate heat. 28 flows between the outside of the frame 28 and the outer frame 7 and between the hot air case 11 a and the rear plate 10, passes through the exhaust hole 36 while cooling the outer frame 7 and the rear plate 10, and is discharged from the external exhaust port 8 of the external exhaust duct 18. Is done.

  The hot air unit 11 is attached to the rear part of the heating chamber 28. The hot air unit 11 is provided with a hot air case 11a on the rear side of the heating chamber inner wall surface 28b, and a hot air fan between the heating chamber inner wall surface 28b and the hot air case 11a. 32 and the hot air heater 14 are provided so as to be located on the outer peripheral side thereof, the hot air motor 13 is attached to the rear side of the hot air case 11a, and the motor shaft is connected to the hot air fan 32 through a hole provided in the hot air case 11a. .

  A hot air fan 32 that efficiently circulates the air in the heating chamber 28 is attached in the hot air unit 11, and a hot air intake hole 31 and a hot air blowing hole 30 that serve as air passages are provided in the heating chamber inner wall surface 28 b. Yes.

  The hot air fan 32 rotates by driving a hot air motor 13 attached to the outside of the hot air case 11 a and heats the air circulating in the hot air heater 14.

  Since the hot air motor 13 rises in temperature due to heat from the heating chamber 28 and the hot air heater 14, it is surrounded by a hot air motor cover 17 to prevent it.

  The cooling duct 16 is formed in a substantially cylindrical shape and is positioned between the hot air case 11 a and the rear plate 10, the upper end opening is connected to the lower surface of the hot air motor cover 17, and the lower end opening is blown out from the fan device 15. A part of the cooling air 39 from the fan device 15 is connected to the port 53 and is taken into the hot air motor cover 17.

  On the back side of the top surface of the heating chamber 28, a grill heating means 12 made of a heater is attached. The grill heating means 12 is formed in a flat shape by winding a heater wire around a mica plate, and pressing and fixing the mica plate against the back side of the top surface of the heating chamber 28 to heat the top surface of the heating chamber 28 so that the food in the heating chamber 28 is It is baked by radiant heat.

  The heating chamber bottom face 28a is provided with a plurality of weight detection means 25, for example, a right weight sensor 25a, a left weight sensor 25b on the front right and left, and a back weight sensor 25c on the rear center, on which the table plate 24 is provided. Is placed.

  The table plate 24 is for placing the food 100, has heat resistance so that it can be used for both heater heating and microwave heating, has good microwave permeability, and has a problem in terms of hygiene. Molded with no porcelain or other materials.

  The table plate 24 has upper, middle, and lower multi-stages (in the figure, provided on the left and right side surfaces of the heating chamber 28) so that the food 100 is appropriately brought close to the grill heating means 12 when heated using the grill heating means 12. It is used by being placed on a three-stage shelf 27.

  A boiler 43 to be described later has a substantially horizontally long shape and is attached to the outer surface of the hot air case 11a of the hot air unit 11 in a lateral direction, and water is supplied from the water supply port 104 through the pipe 45 from the water tank 42 by driving the pump means 87. . Then, the supplied water is heated and boiled by the heat generating portion 43c, and becomes water vapor and is ejected from the ejection port 44.

  The jet outlet 44 faces the hot air unit 11, and the saturated water vapor ejected into the hot air unit 11 is sent to the heating chamber 28 by the hot air fan 32. Moreover, it becomes possible to send to the heating chamber 28 as superheated steam by energizing the hot air heater 14 and heating the saturated steam.

  The boiler 43 can also be directly attached to the outer side surface of the heating chamber 28 as shown by the dotted line in FIG. 3. In this case, the jet outlet 44 penetrates the side surface of the heating chamber 28 and Open in the heating chamber 28.

  The thermistor 88 detects the temperature of the boiler 43, transmits the detection result to the control board 23 described later, and controls the heat generating portion 43 c and the pump means 87.

  The pump means 87 pumps the water in the water tank 42 to the boiler 43, and is composed of a pump and a motor that drives the pump. The amount of water supplied to the boiler 43 is adjusted by the control board 23 by changing the ON / OFF ratio of energization of the motor to a predetermined value.

  The amount of water sent in one operation of the pump means 87 is approximately 0.4 ml as the amount of water that does not accumulate due to the temperature of the boiler 43 being lowered by the inflowing water when a heater of 600 W is used for the heat generating part 43c. It is said.

  Next, the detailed structure of the boiler 43 will be described with reference to FIGS.

  In these drawings, the boiler 43 includes a boiler body 43a having a concave water vapor generation space 103 therein, and a boiler lid 43b that closes the concave water vapor generation space 103 of the boiler main body 43a. . And both the boiler main-body part 43a and the boiler cover part 43b are shape | molded by the substantially horizontally long shape so that the one side of a longitudinal direction may become a substantially semicircle shape with the metal material which is hard to rust, such as an aluminum casting product.

  The heat generating portion 43c constituting the boiler heater is a part that heats the boiler 43, and is obtained by bending the sheathed heater into a substantially U shape so that the water vapor generating space 103 is located inside the bent substantially U shape. The boiler body 43a is integrally embedded in the outer periphery of the boiler by casting.

  Therefore, the heating bottom surface 43g and the heating side surface 43f constituting the water vapor generation space 103 can be efficiently heated.

  The lid portion 43b is formed by applying a sealant 43e to a groove 43d provided along the outer peripheral portion of the water vapor generating space 103 of the boiler main body portion 43a, and then screwing a screw 101 on a screw seat 102 formed at four locations in the longitudinal direction. Is fixed to the boiler body 43a to close the water vapor generation space 103 of the boiler body 43a.

  Further, a cylindrical water supply port 104 is provided integrally with the lid portion 43 b, and a pipe 45 shown in FIG. 5 is connected to the outside of the water supply port 104.

  The water injected from the water supply port 104 is heated by the heating bottom surface 43g and the heating side surface 43f constituting the water vapor generation space 103, and is vaporized into water vapor. Water vapor is discharged to the outside.

  The jet port 44 is provided so as to protrude in a cylindrical shape on the outside of the boiler 43, that is, on both the hot air unit 11 (or the heating chamber 28) and the water vapor generation space 103. The front end portion 44a is provided to protrude from the heating side surface 43f into the water vapor generation space 103 by the dimension (h). The dimension (h) is desirably set to 2.5 to 5 mm from various experimental results, and this suppresses the ejection of water that is not vaporized into water vapor from the ejection port 44 into the heating chamber 28. it can.

  The present embodiment is configured as described above. Next, the steam generation operation of the boiler 43 will be described.

  Note that high-frequency cooking using the magnetron 33, grill cooking using the grill heating means 12, hot-air oven cooking using the hot air unit 11, steamed cooking using steam generated by heating water is known, The explanation about cooking is omitted.

  First, water is put into the water tank 42 before heating.

  Next, when electric power is supplied to the heat generating portion 43c, heating of the boiler 43 is started. The temperature of the boiler 43 is detected by the thermistor 88, and the heating unit 43c and the pump means 87 are controlled based on the detection result.

  When the detected temperature is equal to or higher than a certain temperature (a temperature at which water can be heated to steam, which is 170 ° C. in this case), the pump means 87 is driven, and steam is generated from the water supply port 104 of the lid 43b through the pipe 45 from the water tank 42. Water is supplied into the space 103.

  The water supplied to the water vapor generation space 103 is heated by the heating bottom surface 43g and the heating side surface 43f heated by the heat generating part 43c, and is instantly vaporized to become water vapor from the outlet 44 through the hot air unit 11 and the heating chamber 28. Sent in.

  When water touches the high temperature portion of the water vapor generation space 103, a water vapor film is generated between the water and the high temperature portion, heat conduction is deteriorated, and a phenomenon that water droplets roll on the water vapor film occurs.

  The same phenomenon also occurs in the boiler 43. When water is supplied to the steam generation space 103, the temperature of the heating bottom surface 43g and the heating side surface 43f reaches about 170 ° C., which is the same as the temperature of the boiler 43. Therefore, at the moment when the supplied water comes into contact with the heating bottom surface 43g or the heating side surface 43f, a water vapor film is generated between the water droplet and the heating bottom surface 43g or the heating side surface 43f. Until it evaporates, the water is in the form of water droplets, causing a phenomenon of rolling on the heating bottom surface 43g and the heating side surface 43f.

  This water droplet sometimes rolls up on the heating side surface 43f.

  However, since the tip end portion 44a of the jet port 44 protrudes into the water vapor generation space 103 by the dimension (h) between the heating side surface 43f on the side provided with the jet port 44 and the jet port 44, The dimension (h) cannot be overcome and the nozzle 44 is not discharged from the boiler 43 to the outside.

  Further, even if the scale accumulates on the heating bottom surface 43g and the heating side surface 43f and the heat conduction deteriorates, the time until the water droplets are vaporized and become water vapor is slightly increased. You cannot get over the dimensions.

  Further, the length of the protruding (h) dimension can be increased according to the accumulated scale amount, and the performance of the boiler 43 is not deteriorated by increasing the length.

  In the above embodiment, the boiler 43 has a substantially horizontally long shape and is attached horizontally on the outer surface of the hot air case 11a of the hot air unit 11. However, the boiler 43 is not necessarily horizontally long and need not be attached horizontally on the outer surface of the hot air case 11a. .

  In short, it is only necessary that the jet port 44 protrudes from the heating side surface 43f toward the water vapor generation space 103 by the dimension (h).

  Moreover, in the said Example, although the heat generating part 43c was made into the substantially U shape, as shown in FIG. 10, two substantially straight tubular heat generating parts 43c are provided on the upper and lower sides of the water vapor generation space 103, and the outer periphery of the boiler main-body part 43a. The inside of the part may be integrally embedded by casting.

  Further, as shown in FIGS. 11 and 12, the tip end portion 44a of the jet port 44 is not formed in a cylindrical shape, and is provided to project from the heating side surface in contact with the heating bottom surface 43g by the dimension (h) in the water vapor generation space. In this case, the water droplets generated in the water vapor generation space 103 cannot get over the dimension (h) and are not discharged from the jet nozzle 44 to the outside of the boiler 43.

  As described above, according to the present invention, even if scale is accumulated in the boiler and the efficiency of heat exchange between the boiler and water is reduced, it is possible to prevent water that is not vaporized by water vapor from exiting the boiler. it can.

DESCRIPTION OF SYMBOLS 1 Main body 28 Heating chamber 43 Boiler 43a Boiler main body part 43b Cover part 43c Heat generating part 43f Heating side surface 43g Heating bottom face 44 Spout port 44a Tip part 103 Water vapor generation space 104 Water supply port

Claims (1)

A cooking device comprising a heating chamber for storing food and a boiler for supplying water vapor generated by heating water to the heating chamber,
The boiler is
A water vapor generating space surrounded by a heating bottom surface and a plurality of heating side surfaces;
A heat generating portion provided on the outer periphery of the water vapor generating space;
A water inlet for supplying water to the water vapor generating space,
A cylindrical spout that protrudes on both sides of the heating side surface for supplying water vapor from the water vapor generation space to the heating chamber above the heating side surface of the heating chamber side among the plurality of heating side surfaces ;
Water supplied to the water vapor generation space from the water supply port is heated at the heating bottom surface and the heating side surface, instantaneously becomes water vapor, and is discharged from the ejection port, and the water vapor film generated in the water vapor generation space Even when the water becomes water droplets and rolls up and rises on the heating side surface, the water droplets do not get over the cylindrical spout that protrudes 2.5 mm to 5 mm into the water vapor generation space. The cooking device according to claim 1, wherein the water droplets are not discharged into the heating chamber .

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