JP5216695B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device for storing a food item such as a fish in a cooking cabinet and baking it with 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, generates a vapor | steam, and produces | generates the generated vapor | steam in the heater in a roaster cabinet. This is a roaster that performs heating cooking while making it superheated steam by heating, and applying the superheated steam to food to efficiently remove 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 efficiency, heat-insulating effect is exerted on the water in the saucer, and steam is gradually discharged through a small hole group provided in the steam-suppressing 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.

  In addition, 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 the steam generated there is further heated with a fish grill heater to form superheated steam. The superheated steam, which is lighter than air, rises to the upper part in the roaster cabinet and is discharged to the exhaust duct from the opening provided in the upper portion of the roaster cabinet 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.

The present invention has been made to solve the above-mentioned problems. In claim 1, a cooking chamber which is disposed in the main body of the heating cooker and has a front surface opened, and a door which closes the front opening of the cooking chamber. An upper and lower heater provided above and below the cooking chamber for heating the object to be heated, a grill placed between the upper and lower heaters for placing the object to be heated, and the grill In a heating cooker provided with a saucer disposed below the lower heater,
A horizontal heat generating portion along the horizontal width direction of the grill is provided on the front surface of the lower heater near the back side of the door, and a tank support member extending to the back side of the door is fixed to the front wire of the grill. A horizontally long steam tank made of metal is detachably disposed on the tank support member so as to approach the horizontally long heat generating portion of the lower heater, the upper surface opening of the steam tank is covered with a tank lid, and the tank lid A steam outlet is provided on the upper surface.

  In the present invention, the steam tank and the tank lid are made of a stainless material.

  According to a third aspect of the present invention, the tank lid is positioned above the grill net.

  According to a fourth aspect of the present invention, a convex portion along the longitudinal direction is provided at a substantially central portion in the longitudinal direction of the tank lid, and the steam outlet is provided at a peripheral edge portion in the longitudinal direction of the tank lid.

  According to the first aspect of the present invention, the water in the steam tank is efficiently heated using the lower heater that is provided in the cooking chamber and heats the object to be heated, and the cooking chamber is opened from the steam outlet provided in the tank lid. Steam is spouted inward, and further heated by the upper and lower heaters to form superheated steam, which heats the object to be heated, so that the object to be heated can be efficiently degreased and reduced in salt, It can be baked without making it damp or reducing its taste.

  In addition, heat is transferred from the horizontally long heat generating part of the lower heater to the entire horizontally long steam tank, the water inside is efficiently heated to generate water vapor, and the water vapor is ejected from the steam outlet provided in the tank lid. There is no need to separately provide a heater for heating the tank exclusively, and a mechanism for generating superheated steam can be provided at a minimum cost while securing the space in the current cooking cabinet.

  Further, the steam tank has a tank support member fixed to the wire rod on the front side of the grill net, and is disposed so as to be freely removable on the tank support member. It can be taken out from the water, and the water filling operation is easy and the cleaning is easy.

  According to claim 2, since the steam tank and the tank lid are made of stainless steel, heat resistance is excellent, there is no thermal deformation, and steam can be stably supplied into the cooking chamber from the steam outlet over a long period of time. it can.

  According to the third aspect, since the tank lid is located above the grill net, when the water supply to the steam tank or the tank lid is cleaned, the tank lid can be easily removed from the steam tank, and the steam tank is also removed after the work. Easy to install.

  According to claim 4, when an object to be heated such as fish is placed on the grill net, even if a part thereof extends above the tank lid, it is provided along the longitudinal direction at a substantially central portion of the tank lid. It is placed on the convex part and does not block the steam spout.

  Further, since the steam outlet of the steam tank is provided along the peripheral edge in the longitudinal direction of the upper surface of the tank lid, the steam jetted from the steam tank is jetted evenly over the entire object to be heated as superheated steam by the upper and lower heaters. In addition, the object to be heated can be heated satisfactorily for efficient degreasing and salt reduction.

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 AA 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 which shows the positional relationship of the same steam tank and a lower heater. It is BB sectional drawing of FIG. It is a side view of the grill 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 an object to be heated such as fish, meat, and pizza, and is arranged on the left or right side of the front portion of the main body 2. (In this embodiment, it is arranged on the left side of the main body 2.) The oven may be called a roaster or grill as a name.

  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 are installed in the upper and lower parts of the inside. .

  Although not shown, the upper heater 27a is arranged while being meandered appropriately along the front-rear direction or the lateral width direction of the cooking chamber 26. As shown in FIG. 3, the lower heater 27b is arranged while meandering along the front-rear direction of the cooking chamber 26, and along the width direction of the grill 33, which will also be described later, on the front surface near the back side of the door 32 which will be described later. A horizontally long heat generating portion 27b-1 is provided.

  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 disposed on the inlet side of the exhaust outlet 29, 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 43 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 43, 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 31b for attaching the door 32 to the left and right of the front is provided, and a grill 33 is placed therein. A heated object 30 such as a fish is placed on the surface.

  The grill 33 has a substantially U-shape with a horizontal wire 33a arranged in parallel from the rear to the front while maintaining a predetermined gap, and both ends of the horizontal wire 33a are fixed to the upper part, and the lower part is a receiving plate 31. A holding wire rod 33c for holding the upper and lower gaps constant is fixed between the U-shaped portions. Yes.

  33 d is a tank support member, which forms a wire rod in a substantially U shape, fixes both ends to the foremost portion of the grill 33 and the next horizontal wire rod 33 a, and the intermediate substantially U-shaped portion on the back side of the door 32 It is made into the shape which can support the steam tank 41 mentioned later by curving the extended wire rod 33d-1 of both sides into a dish shape. The reason why the both ends of the tank support member 33c are fixed to the foremost part and the next horizontal wire 33a is to increase the strength of the tank support member 33c. There is no problem if possible.

  The steam tank 41 is formed into a horizontally long shape by a heat-resistant metal plate such as stainless steel, has a water reservoir portion 41a for storing about 50 to 100 cc of water at the lower portion, and forms an outward flange portion 41b at the peripheral edge of the upper end. In addition, heat-resistant black fluororesin or ceramic coating is applied to the outer peripheral surface for the purpose of preventing discoloration and improving heat transfer.

  In the steam tank 41, on the back side of the door 32, the flange portion 41b is placed on the wire 33d-1 of the tank support member 33c, and is brought close to the horizontally long heat generating portion 27b-1 of the lower heater 27b.

  At this time, since the temperature of the horizontally long heat generating portion 27b-1 of the lower heater 27b rises to about 600 ° C., the steam tank 41 may be discolored when brought into direct contact, and the lower heater 27b holds a gap of about 4 mm. The horizontally long steam tank 41 and the horizontally long heat generating portion 27b-1 are regulated to have substantially the same length.

  A tank lid 42 is detachably mounted on the upper surface of the steam tank 41. The tank lid 42 is formed of a stainless material that has good heat resistance and does not rust, and has a surface that is coated with a highly heat-resistant fluorine resin or ceramic coating for the purpose of preventing discoloration and improving cleanability.

  In addition, the tank lid 42 is positioned above the upper surface of the grill 33 so that it can be easily attached and detached, and a convex portion 42a is provided at a substantially central portion in the longitudinal direction, and the peripheral portion in the longitudinal direction is also provided. A plurality of steam ejection ports 42b are provided so as to be symmetrical in the front-rear direction. With this configuration, the tank lid 42 is placed on the flange portion 41b even if it is attached to the steam tank 41 with the front and back reversed.

  The present embodiment is configured as described above. Next, the operation will be described by taking as an example a case where chicken is baked as the object 30 to be heated.

  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 surface of the cooking chamber 26, and the steam tank 41 placed on the dish-like wire rod 33d-1 of the tank support member 33c. The tank lid 42 is opened and about 50 cc of water is supplied to the water reservoir 41a. At this time, since the tank lid 42 is positioned above the upper surface of the grill 33, there is no obstacle around the tank lid 42 and it can be easily opened by hand. After supplying water to the steam tank 41, the upper surface opening is covered with a tank lid 42.

  Next, the prepared chicken is placed on the grill 33. At this time, since the tank lid 42 is located above the grill net 33, a part of the chicken may be placed on the tank lid 42. However, since the convex portion 42a is provided at the substantially central portion of the tank lid 42, a part of the chicken is placed on the convex portion 42a and the steam outlet 42b is not blocked.

  When the door 32 is closed and cooking is started, the exhaust means 36 is driven, and the outside air flows into the lower surface of the tray 31 from the air inlet 43, so that the tray 31 is cooled. Therefore, it is not necessary to put water in the saucer 31, but cooking is possible even if water is added.

  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 fat begins to melt, and at the same time, the water in the water reservoir 41a of the steam tank 41 is also heated by the heat from the horizontally long heat generating portion 27b-1 of the lower heater 27b. Begins to occur.

  At this time, if the water reservoir 41a of the steam tank 41 and the horizontally long heat generating portion 27-1 of the lower heater 27b are close to each other with a horizontally long length of approximately the same length, a heat-resistant resin is applied and the heat conductivity is good. Thus, the heat from the lower heater 27b is efficiently transmitted to the water in the water reservoir 41a, and the amount of water vapor generated increases.

  The generated steam comes into contact with the upper heater 42a and the lower heater 27b heated to a high temperature from the steam outlet 42b, and becomes superheated steam of about 200 ° C.

  This superheated steam rides the flow of outside air taken in from the air intake 43 by the action of the exhaust means 36 and wraps the whole chicken with the superheated steam in the direction of the exhaust outlet 29 at the upper rear of the cooking chamber 26.

  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.

  During this heating, the temperature in the cooking chamber 26 rises to about 300 ° C. by the upper and lower heaters 27, but the steam tank 41 and the tank lid 42 are formed of a stainless steel material having good heat resistance, and the surface has heat resistance. Since there is a certain fluororesin or ceramic coating, there is no problem such as thermal deformation and discoloration.

  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.

  When the steam tank 41 and the tank lid 42 are cleaned after cooking, the handle 11 of the door 32 is pulled forward, the tray 31 is pulled out from the cooking chamber 26, and the steam tank 41 and the tank lid 42 are lifted by hand. Just take it out.

  In addition, in the above-mentioned Example, although the cooking which degreases chicken by superheated steam was demonstrated, it cannot be overemphasized that salt reduction, such as salted rice cake, can also be performed.

  Moreover, it is preferable to supply about 50 to 100 cc of water to be put into the steam tank 41 during cooking depending on the type of the object 30 to be heated.

  As described above, according to the present embodiment, the water in the steam tank 41 is efficiently heated using the lower heater 27 b that is provided in the cooking chamber 26 and heats the article 30 to be heated, and is provided in the tank lid 42. The steam is spouted into the cooking chamber 26 from the steam outlet 43, and further heated by the upper and lower heaters 27a and 27b to be superheated steam, and the heated object 30 is heated by the superheated steam. Degreasing and salt reduction can be performed efficiently, and the heated object 30 after cooking can be baked without making it moist or reducing the taste.

  Further, heat is transferred from the horizontally long heat generating portion 27b-1 of the lower heater 27b to the entire horizontally long steam tank 41, the water therein is efficiently heated to generate water vapor, and from a steam outlet 42b provided in the tank lid 42. Since steam is spouted toward the lower heater 27b, it is not necessary to provide a separate heater for heating the steam tank 41, and overheated steam is generated at a minimum cost while maintaining the space in the current cooking chamber 26. A mechanism can be provided.

  Furthermore, the steam tank 41 has the tank support member 33d fixed to the front wire of the grill net 33, and is disposed so as to be freely removable on the tank support member 33. Therefore, the tray 31 is pulled out from the cooking chamber 26 and lifted up. It can be easily taken out of the cooking chamber 26, so that the water filling operation is easy and the cleaning is also easy.

  Further, if the steam tank and the tank lid are made of stainless steel, they are excellent in heat resistance, do not undergo thermal deformation, etc., and can stably supply steam into the cooking chamber 26 from the steam outlet 42b for a long time.

  Further, since the tank lid 42 is positioned above the grill 33, when the water is supplied to the steam tank 41 or when the tank lid 42 is cleaned, the tank lid 42 can be easily removed from the steam tank 41. Easy to attach to the tank 41.

  Further, when a heated object such as fish or chicken is placed on the grill 33, even if a part thereof extends to the tank lid 42, it is provided along the longitudinal direction at a substantially central portion of the tank lid 42. It is placed on the convex part 42a and does not block the steam outlet 42b.

  Further, since the steam outlet 42b of the steam tank 41 is provided along the peripheral edge in the longitudinal direction of the upper surface of the tank lid 42, the steam to be heated from the steam tank 41 is superheated by the upper and lower heaters as a whole to be heated. Can be ejected evenly, and the object to be heated can be heated satisfactorily for efficient degreasing and salt reduction.

DESCRIPTION OF SYMBOLS 1 System kitchen 2 Main body 3 Plate 4 Oven 27 Upper and lower heater 27b-1 Horizontal heat generating part 31 Trays 33 Grill net 33d Tank support member 41 Steam tank 41a Reservoir part 42 Tank lid 42a Convex part 42b Steam outlet

Claims (4)

A cooking chamber that is arranged in the main body of the heating cooker and has an open front,
A door that closes the front opening of the cooking chamber;
Upper and lower heaters that are provided above and below the cooking chamber to heat the 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;
In a heating cooker equipped with
In the front part of the lower heater near the back side of the door,
While providing a horizontally long heating portion along the width direction of the grill,
A tank support member extending to the back side of the door is fixed to the front wire of the grill net,
On the tank support member, a horizontally long steam tank made of metal is disposed so as to be freely accessible so as to approach the horizontally long heat generating portion of the lower heater,
A heating cooker characterized in that the upper surface opening of the steam tank is covered with a tank lid, and a steam outlet is provided on the upper surface of the tank lid.   The cooking device according to claim 1, wherein the steam tank and the tank lid are made of stainless steel.   The cooking device according to any one of claims 1 to 2, wherein the tank lid is positioned above the grill net.   2. The convex portion along the longitudinal direction is provided at a substantially central portion in the longitudinal direction of the tank lid, and the steam outlet is provided at a peripheral edge portion in the longitudinal direction of the tank lid. The cooking device according to any one of items 3 to 3.

Images