JP5216668B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker in which an object to be cooked such as fish is put in a cooking cabinet and baked by upper and lower heaters.

  In a conventional cooking device of this type, a grill net is placed on a saucer that is freely placed in and out of the cooking chamber, and a heated object such as fish is placed on the grill net, and these are placed in the cooking chamber. In general, the object to be heated is baked by heating with upper and lower heaters that are stored and provided above and below the cooking chamber.

  In such a heating cooker, fat from heated objects such as fish accumulates in the saucer during cooking, and if the temperature in the cooking chamber rises, there is a risk of smoke and fire from the accumulated fat, thus preventing them For the purpose, water is put into the saucer.

  However, in the case of putting water in the saucer, there is a problem that the water is heated by the upper and lower heaters to evaporate and fills the cooking chamber to make the grilled fish moist and reduce the taste.

  Therefore, as shown in Patent Document 1, an air inlet and a cooling fan connected to the air inlet are provided on the lower surface and the outer surface of the container body, respectively, and the cooling air is driven from the air inlet to the lower surface of the tray. Is distributed so that the temperature of the fat accumulated in the saucer is maintained at a temperature below the ignition point so that cooking can be performed without filling the saucer with water.

  On the other hand, in recent years, for the purpose of degreasing and reducing salt due to the increase in health consciousness, superheated steam is generated in a cooking cabinet, and heated objects are heated by the superheated steam, which are disclosed in Patent Document 2. To 4.

  Patent Document 2 describes a steam supply means for storing a saucer on which a grill net is placed in a cooking chamber and putting water on the rear side of the saucer, and a water storage part heating means for heating water placed in the steam supply means And a second heating means for blowing and circulating hot air into the cooking chamber outside the rear of the cooking chamber, and the steam generated by the steam supply means is further heated by the second heating means to become superheated steam. Then, the superheated steam and high-temperature air are fed into the cooking chamber to cook the cooked food.

  Moreover, what was described in patent document 3 stores water in a saucer, heats the water of a saucer with the steam heater provided under this saucer, generate | occur | produces steam, This is a roaster that is heated and heated to form superheated steam, and the superheated steam is applied to food to efficiently remove the salt and fats and oils contained in the food.

  Further, in Patent Document 4, a steam suppression plate having a small hole group is placed between a saucer filled with water and a grill, and heat is reflected from below by the steam suppression plate to overheat. In addition to increasing the efficiency, a heat shielding effect is exerted on the water in the saucer, and steam is gradually discharged through a small hole group provided in the steam suppression plate, thereby reducing the influence of steam on the food. It is a grill cooker that is refractory and baked in good condition.

JP-A-9-164080 JP 2008-307077 A JP 2007-20612 A JP-A-2-13728

  In recent cooking devices, as described above, for the purpose of degreasing and reducing the salt of the object to be heated, the steam generated in the cooking chamber is further heated to superheated steam, and the cooked product is heated by the superheated steam. Cooking method is preferred.

  However, the fish roaster described in the above-mentioned Patent Document 1 burns fish without putting water in the saucer, so that the baked fish does not become damp, but the effects of degreasing and salt reduction can hardly be expected. .

  Moreover, the heating cooker described in patent document 2 heats the water vapor | steam which generate | occur | produced with the steam supply means of the saucer rear part with the circulation-type 2nd heating means provided in the rear outer side of the cooking chamber, and heats it as superheated steam. Since it is circulated in the room, the superheated steam and high-temperature air generated by the second heating means are cooled by the steam generated by the steam supply means at the rear of the tray, which is inefficient.

  The roaster described in Patent Document 3 heats the water in the saucer with a steam heater provided on the outer bottom surface of the saucer, and further heats the steam generated by the fish heater upper and lower heaters to form superheated steam. Therefore, the superheated steam, which is lighter than air, rises to the upper part of the roaster cabinet, and is discharged from the opening provided in the upper portion of the roaster cabinet to the exhaust duct without being able to heat the food efficiently, which is inefficient. .

  Furthermore, the grill cooker described in Patent Document 4 can hardly expect the effects of degreasing and salt reduction because the cooked item is less susceptible to water vapor due to the steam suppression plate.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems. In claim 1, a cooking chamber having a front surface opened in a main body of a heating cooker and upper and lower covers in the cooking chamber are provided. An upper and lower heater for heating the heated object, a grill placed between the upper and lower heaters for placing the article to be heated, a saucer placed on the grill and placed below the lower heater,
A heating cooker comprising: a door positioned on the front side of the saucer and closing the front opening of the cooking chamber; and an upper surface opening on the back side of the door so as to approach the lower heater on the upper front side of the saucer The steam tank is detachably disposed, and the steam tank is composed of a lower water reservoir portion and an upper steam flow path portion, and on the lower surface of the grill net on the grill net side of the steam flow path portion. A steam outlet is provided so as to be positioned, and the upper surface opening and the steam outlet are covered with a tank lid.

  In Claim 2, the steam flow path part of the said steam tank is extended and formed from the upper surface of the said water reservoir part to the said door side, and is arrange | positioned so that the whole bottom face may not contact the upper part of the said saucer. It is.

  According to a third aspect of the present invention, the water reservoir of the steam tank is provided with a recess for increasing a heat receiving area from the lower heater on a surface close to the lower heater.

  According to claim 1 of the present invention, the water in the steam tank is efficiently heated using the lower heater provided in the cooking chamber for heating the object to be heated, and directed from the steam outlet of the steam tank toward the lower heater. The steam is spouted and heated further with the lower heater to superheated steam, and the heated object is heated, so that the heated object can be efficiently degreased and reduced in salt, and the heated object is moistened, It can be baked without reducing the taste.

  In addition, the steam tank can be taken out at the upper part on the front side of the saucer so as to approach the lower heater, so there is no need to provide a separate heater to heat the steam tank, ensuring space in the current cooking chamber. Thus, a superheated steam generation mechanism can be provided at a minimum cost.

  In addition, the steam tank can be easily taken out of the cooking chamber by simply pulling the tray out of the cooking chamber, so that the water filling operation is easy and the cleaning is easy.

  Furthermore, since the steam tank is composed of a water reservoir and a steam channel on the upper surface thereof, water vapor generated in the water reservoir is smoothly ejected from the steam outlet to the lower heater through the steam channel. Superheated steam can be generated and the object to be heated can be heated.

  In addition, since the steam tank and the steam outlet are covered with a tank lid, the oil from the heated object falls into the steam tank and the steam water is contaminated, or the oil adheres to the steam outlet and the water vapor is removed. There is no hindrance.

  According to the second aspect of the present invention, since the steam tank is composed of the water reservoir portion and the steam channel portion whose upper surface is expanded, the boundary line between the water reservoir portion and the steam channel portion serves as a water level line. It is possible to achieve this, and there is no excessive or too much water in the reservoir.

  Further, since the steam tank is disposed so that the entire bottom surface does not contact the tray, the steam tank is not cooled by the tray and does not hinder the generation of water vapor.

  According to claim 3, since the recess for increasing the heat receiving area from the lower heater is provided in the water reservoir, the heat from the lower heater is efficiently transmitted to the water therein, and the amount of water vapor generated is increased. Can do.

It is a perspective view of the state where the cooking-by-heating machine concerning the present invention was stored in the system kitchen. It is explanatory drawing which shows AA (oven) sectional drawing of FIG. It is explanatory drawing which shows the positional relationship of the steam tank of this invention, and a lower heater. It is a perspective view of the same steam tank and a tank lid. It is the perspective view which looked at the steam tank and tank cover of FIG. 4 from the arrow direction a. It is a perspective view in the state where the tank cover was opened from the steam tank of the present invention.

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

  Note that the present embodiment is not limited to the built-in type that fits into the system kitchen, but may be a stationary heating cooker that is placed in the kitchen.

  In the figure, the main body 2 of the cooking device is installed by dropping from the upper surface of the system kitchen 1, and after installation, an oven (roaster) 4 and an operation unit panel 5 described later of the main body 2 can be operated from the front surface of the system kitchen 1. It is like that.

  A cooking pan (not shown) for cooking is placed on a plate 3 made of heat-resistant glass or the like disposed on the upper surface of the main body 2, and the peripheral end surface of the plate 3 is protected by a plate frame 14. .

  A placement unit 6 is drawn on the plate 3, and cooking can be performed by placing a cooking pot on the placement unit 6. The placement unit 6 has a placement unit right 6a on the right before the upper surface of the plate 3 and a placement unit left 6b on the left, and a placement unit in the back (center rear) between the placement units 6a and 6b. A center 6c is arranged. And the heating coil unit 25 for heating a cooking pot is installed in the upper part in the main body 2 so that it may be located under each mounting part 6 on both sides of the plate 3.

  Inside the main body 2, a heating coil unit 25, which is the above-described heat generating component, an electronic component, and a cooling fan (none of which is shown) for cooling these heat generating components are arranged.

  The rear upper surface of the main body 2 has an air inlet 7 for sucking outside air by driving the cooling fan, and an exhaust port for discharging waste heat after cooling the heating coil unit 25 and electronic components as heat generating components to the outside of the main body 2. 8 is provided. Note that waste heat of the oven 4 described later is also discharged from the exhaust port 8 at the same time.

  The oven 4 is for baking fish, meat, pizza and the like, and is arranged on the left or right side of the front surface of the main body 2. In this embodiment, it is arranged on the left side of the main body 2. The oven is sometimes called roaster or grill.

  Next, the details of the oven 4 will be described.

  The cooking chamber 26 has a box shape with an open front, and upper and lower heaters 27 (upper heater 27a and lower heater 27b) made of a heating element such as a sheathed heater meander in the front-rear direction. It is installed to do.

  The front opening of the cooking chamber 26 is closed by a door 32 that is detachably connected to the front surface of a saucer 31 to be described later. The handle 11 is attached to the front side of the door 32 and the saucer 31 is attached to the back side. It is attached.

  An exhaust outlet 29 is provided at the rear upper part of the cooking chamber 26, and the exhaust outlet 29 communicates with the exhaust outlet 8 opened on the upper surface of the rear part of the main body 2 through the exhaust passage 35.

  Further, an air purifying catalyst 34 for purifying smoke and odor generated in the cooking chamber 26 and a catalyst heater 37 for heating the catalyst 34 are arranged on the entrance side of the exhaust passage 35, and smoke and odors are disposed on the way. Exhaust means 36 for forcibly discharging the odor out of the main body 2 through the exhaust port 8 is provided. The exhaust means 36 is composed of an exhaust fan 36a and an exhaust motor 36b.

  An air intake 45 is provided between the lower portion of the front side of the cooking chamber 26 and the door 32. When the exhaust means 36 is driven, outside air flows into the cooking chamber 26 from the air intake 45, and a receiving tray 31 described below. It flows to the exhaust passage 35 side while cooling the lower surface of the.

  The saucer 31 is housed in the cooking chamber 26 so as to be freely inserted and removed from the front opening thereof. A hook 31a for attaching the door 32 is provided on the left and right sides of the front, and the grill 33 is placed on the hook 31. A heated object 30 such as a fish is placed on and heated.

  On the back side of the door 32, between the front upper part of the tray 31 and the front lower part of the grill 33, a horizontally long steam tank 41 along the horizontal width direction of the grill 33, and an upper surface opening of the steam tank 41 A tank lid 42 covering the part is disposed so as to be freely removable.

  Next, details of the steam tank 41 and the tank lid 42 will be described in detail with reference to FIGS.

  The steam tank 41 includes a water reservoir portion 41a for storing about 50 to 100 cc of water in a lower portion, and a steam flow passage portion 41b formed to expand in an inverted L shape from the upper surface of the water reservoir portion 41a to the door 32 side. It is configured. Then, the steam tank 41 is partially placed on the rising step portion 31a of the saucer 31 so that the entire bottom surface of the steam tank 41 does not come into contact with the saucer 31 or is cooled. The hook is provided with a hook (not shown), and the hook is fixed to the front end of the grill 33 with the bottom surface floating.

  Further, the steam tank 41 has a plurality of steam outlets 43 (two notches in the figure) formed by notches and holes in the upper part of the steam flow passage 41b facing the lower heater 27b below the grill 33. The upper surface of the tank lid 42 is covered with the peripheral edge of the tank lid 42 so that the oil from the object to be heated does not adhere during heating.

  The tank lid 42 is shaped like an umbrella with a high central top so that the oil dripping from the object to be heated can smoothly flow from the surroundings to the tray 31, and the grill 33 side is pivotally supported by the steam tank 41 so as to be opened and closed. Thus, the door 32 side is opened. However, the tank lid 42 may be completely separated from the steam tank 41 and covered from above.

  The steam tank 41 and the tank lid 42 are made by drawing a metal plate having good heat resistance, such as an iron plate or a stainless steel plate, because the cooking chamber 26 rises to about 300 ° C. due to heat generated by the upper and lower heaters 27a and 27b. Molded and subjected to fluororesin treatment and heat-resistant electroless nickel plating on the surface for rust prevention.

  The steam tank 41 has the surface of the water reservoir 41a opposite to the door 32 close to the lower heater 27b, and the surface of the water reservoir 41a is elongated in order to increase the heat receiving area from the lower heater 27b. The concave portion 44 is provided along the horizontally long direction so that heat from the lower heater 27b is efficiently transmitted to the water therein, and the amount of water vapor generated is increased. The water reservoir 41a of the steam tank 41 may be discolored when brought into direct contact with the lower heater 27b because the temperature of the lower heater 27b rises to about 600 ° C. Moreover, the recessed part 44 can be made into several unevenness | corrugations, and can increase the heat receiving area from the lower heater 27b.

  A present Example consists of the above structure and demonstrates the operation | movement example at the time of baking a chicken as the to-be-heated material 30 about an operation | movement next.

  First, the handle 11 of the door 32 is pulled forward to expose the steam tank 41 together with the tray 31 to the front, the steam tank 41 is removed from the cooking chamber 26, the tank lid 42 is opened, and about 50 cc of water is stored in the water reservoir 41a. Supply. At this time, the boundary line 41c between the water reservoir 41a and the steam channel 41b serves as the upper limit of the water level, so that neither too much water nor too much water is added.

  Next, the prepared chicken is placed on the grill 33, the door 32 is closed, and cooking is started. When cooking is started, the exhaust means 36 is also driven so that outside air flows into the lower surface of the tray 31 from the air intake 45, so that the tray 31 is cooled and water does not need to be put in, but water is poured. Even cooking is possible.

  In the heating, the chicken and the water in the steam tank 41 are heated mainly by the lower heater 27b from the start of heating. When heated, the fat begins to melt out of the chicken, but the generally known meat fats melt out are 30-32 ° C for chicken, 33-46 ° C for pork, and 40-50 ° C for beef. And the temperature of the thermal transformation of the meat starts at 60-70 ° C.

  Therefore, after the temperature of the chicken has passed the temperature of the heat metamorphosis of the meat, the heating by the upper heater 27a is mainly performed this time.

  Smoke and odor generated from chicken during cooking are exhausted from the exhaust outlet 8 to the outside of the main body 2 through the catalyst 34 through the exhaust outlet 29 from the exhaust outlet 29 through the exhaust passage 35.

  Next, the operation of superheated steam cooking when chicken is baked will be specifically described.

  At the start of cooking, the lower heater 27b is energized at a maximum rating of 1200 W, for example, to heat the cooking chamber 26 and chicken, and at the same time, heat the water in the steam tank 41.

  Within a few minutes from the start of heating, the temperature of the chicken reaches a temperature at which the fat starts to melt, and at the same time, steam in the water reservoir 41a of the steam tank 41 starts to be generated by the heating of the lower heater 27b.

  At this time, since the concave portion 44 for increasing the heat receiving area from the lower heater 27b is provided on the lower heater 27b side of the water reservoir 41a, the heat from the lower heater 27b is efficiently transmitted to the water in the water vapor. The amount of generation increases.

  The generated water vapor is directly heated to the lower heater 27b heated to a high temperature from the vapor outlet 43 through the vapor flow path portion 41b, thereby being heated to superheated vapor at 100 ° C. or higher.

  The superheated steam rides on the flow of outside air taken in from the air intake 45 by the action of the exhaust means 36 and goes to the exhaust outlet 29 in the upper rear part of the cooking chamber 26, while the lower surface of the chicken is moved from the front to the back. And the whole chicken is wrapped with superheated steam from the bottom to the top.

  And the superheated steam which wrapped the whole chicken heats chicken efficiently by the condensation latent heat which generate | occur | produces by becoming a condensed water droplet on the whole surface of a chicken.

  Further, by maintaining the periphery of the chicken at a constant humidity, the heating by the condensation latent heat generated on the surface of the chicken is moderated, and the inside of the chicken is also heated without significantly heating only the surface.

  Therefore, the temperature difference between the surface and the inside of the chicken is alleviated, and the overall temperature of the chicken is raised.

  When the temperature of the chicken rises and the fat contained in the chicken rises to a temperature at which the fat is dissolved, the fat dissolves, and when the temperature of the chicken rises further, the thermal transformation temperature of the meat, that is, the temperature at which the protein begins to solidify by heating, Due to the solidification of the protein, the whole chicken shrinks, and the fat melted inside the chicken flows out to the surface. The fat that has flowed out to the surface is dropped onto the saucer 31 together with water droplets adhering to the surface of the chicken, and excess fat is removed from the chicken.

  At this time, the fat that has flowed out to the surface of the chicken is dropped onto the tank lid 42 of the steam tank 41 together with water droplets adhering to the surface of the chicken, but the tank lid 42 is shaped like an umbrella with a high central top. Therefore, it flows into the tray 31 smoothly without entering the steam tank 41 or adhering to the steam outlet 43.

  Moreover, during this heating, the temperature in the cooking chamber 26 rises to about 300 ° C., but the steam tank 41 and the tank lid 42 are formed by drawing a metal plate having good heat resistance, and the surface thereof is used for rust prevention. Since heat-resistant electroless nickel plating is applied, problems such as thermal deformation do not occur.

  After that, the cooking is continued mainly with the lower heater 27b until the whole chicken is heated. After the heating is completed, the upper heater 27a is turned on, and the automatic cooking is finished when the baking color is adjusted.

  At that time, the water supplied to the water reservoir 41a of the steam tank 41 is almost used up and the generated steam is little or no longer generated, so that the food after cooking does not become moist.

  In the above-described embodiment, the water to be put into the steam tank 41 is preferably supplied about 50 to 100 cc depending on the type of the object to be heated 30.

  According to the above-described embodiment, the water in the steam tank 41 is efficiently heated by using the lower heater 27b provided in the cooking chamber 26 and heating the article 30 to be heated, and the steam outlet 43 moves to the lower heater 27b. Steam is spouted out and further heated by the lower heater 27b to be superheated steam, and the heated object 30 is heated, so that the heated object 30 can be efficiently degreased and salt-reduced, and after cooking The heated object 30 can be baked without making it moist or reducing the taste.

  In addition, since the steam tank 41 for collecting water is disposed so as to be close to the lower heater 27b at the upper part on the front side of the tray 31, it is not necessary to separately provide a heater for heating the steam tank 41. It is possible to provide a mechanism for generating superheated steam at a minimum cost while securing a space in the cooking chamber 26.

  Moreover, the steam tank 41 can be easily taken out of the cooking chamber 26 simply by pulling the tray 31 out of the cooking cabinet 26, so that the water filling operation is easy and the cleaning is easy.

  In addition, since the steam tank 41 and the steam outlet 43 are covered with the tank lid 42, the oil coming out of the object to be heated 30 falls into the steam tank 41, and the steam water is contaminated. Does not interfere with the spraying of water vapor.

  Furthermore, since the steam tank 41 is composed of a water reservoir 41a and a steam channel 41b on the upper surface thereof, the water vapor generated in the water reservoir 41a passes from the steam outlet 43 through the steam channel 41b to the lower heater. It can be smoothly ejected to 27b to generate superheated steam, and the object to be heated 30 can be heated.

  Further, in the steam tank 41, the boundary line 41c between the water reservoir 41a and the steam channel 41b can serve as a water level line, so that neither too much water nor too much water can be put into the water reservoir 41a. .

  Moreover, since the steam tank 41 is arrange | positioned so that the whole bottom face may not contact the saucer 31, it is not cooled by the saucer 31, and does not interfere with generation | occurrence | production of water vapor | steam.

  Furthermore, since the recess 44 for increasing the heat receiving area from the lower heater 27b is provided in the water reservoir 41a of the steam tank 41, the heat from the lower heater 27b is efficiently transmitted to the water therein, and the amount of water vapor generated is reduced. Can be increased.

DESCRIPTION OF SYMBOLS 1 System kitchen 2 Main body 3 Plate 4 Oven 27 Upper / lower heater 31 Sauce tray 33 Grill net 36 Exhaust means 41 Steam tank 41a Water reservoir part 41b Steam flow path part 42 Tank lid 43 Steam outlet 44 Recessed part

Claims (3)

A cooking chamber that is arranged in the main body of the heating cooker and has an open front,
Upper and lower heaters provided on the upper and lower sides of the cooking chamber for heating an object to be heated;
A grill that is placed between the upper and lower heaters and places the object to be heated;
A saucer on which the grill is placed and disposed below the lower heater;
A door located on the front side of the saucer and closing the front opening of the cooking chamber;
In a heating cooker equipped with
On the back side of the door, a steam tank with an upper surface opening is disposed so as to be freely accessible so as to approach the lower heater on the front side upper part of the tray,
The steam tank is composed of a lower water reservoir and an upper steam flow path, and a steam outlet is provided on the lower side of the grill net on the grill net side of the steam flow path, A cooking device, wherein the upper surface opening and the steam outlet are covered with a tank lid.   The steam channel portion of the steam tank is formed so as to expand from the upper surface of the water reservoir portion to the door side, and is disposed so that the entire bottom surface does not contact the upper portion of the tray. Item 1. A cooking device according to item 1.   3. The cooking device according to claim 1, wherein the water reservoir portion of the steam tank is provided with a recess for increasing a heat receiving area from the lower heater on a surface close to the lower heater.

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