JP5313720B2 - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker for making the most of thermal energy of a heater and obtaining high conversion efficiency of water droplets to steam. <P>SOLUTION: The heating cooker includes: a case body having a cooking chamber and a machine chamber; a fan for sending air to the cooking chamber through an air blowing port formed on a partition plate for partially partitioning the cooking chamber and the machine chamber; the heater surrounding the fan; a dropping device for dropping liquid; and a diffuser panel arranged within the fan, rotated together with the fan and converting droplets supplied from the dropping device to a fog state. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

  The present invention relates to a cooking device such as a steam convection oven that performs cooking using steam, and more particularly, to a cooking device having high steam generation efficiency and high recovery efficiency.

  2. Description of the Related Art As a cooking device, a cooking device that cooks food to be cooked such as food with superheated steam of 100 ° C. or higher obtained by further heating saturated steam is known. As a method of generating steam in a cooker using such superheated steam, a method of obtaining steam by heating a boiler that stores water, supplying water in a mist form using a spray nozzle, and heating this Examples thereof include a method for obtaining steam and a method for obtaining steam by dropping water droplets on a heater.

Patent Document 1 discloses a steam oven that employs a system in which water droplets are dropped onto a heater to obtain steam. FIG. 14 is a front view showing a machine room of a steam oven disclosed in Patent Document 1. As shown in FIG.
The steam oven (O) disclosed in Patent Document 1 includes a fan (F), a heater (H) surrounding the fan (F), and a dropping device (D) that drops water droplets toward the heater (H). Water drops dropped from the dropping device (D) collide with the heater (H) and change into steam. This steam is sent to a cooking chamber adjacent to the machine room by a fan (F).

Since the steam oven (O) disclosed in Patent Document 1 causes the dropped water droplets to collide with the heater, all of the dropped water becomes steam, and the supplied water amount and the obtained steam amount can be matched with high accuracy. Compared with a method of obtaining steam by boiler heating and a method of obtaining steam using a spray nozzle, there is an advantage that the amount of steam can be suitably controlled.
However, direct contact of water droplets with the heater locally causes large thermal fluctuations to the heater, which causes heater failure.

FIG. 15 is a side view of the steam oven (O) of Patent Document 1.
Patent Document 1 refers to a form in which water droplets collide with the fan (F), although there is no specific structural description in addition to a form in which waterdrops directly collide with the heater (H).
As shown in FIG. 15, the central portion of the fan (F) sucks ambient air and sends the sucked air in the fan (F) radial direction. For this reason, in the structure of the steam oven (O) of Patent Document 1, the droplet device (D) is extended downward, and the lower end is arranged at the center of the fan (F), so that the droplet device (D) is ejected. The water droplets can be put on the airflow toward the center of the fan (F) and collide with the fan (F).
In this embodiment, the water droplets emitted from the droplet device (O) maintain a droplet shape until they collide with the central portion of the fan (F), and it is difficult for the heat energy from the heater (H) to reach the inside of the water droplets. Therefore, the vaporization efficiency of water droplets is low.

Patent Document 2 discloses a steam heater provided with a technique for increasing the vaporization efficiency. The steam heater of Patent Document 2 includes a heat exchanger. FIG. 16 shows a peripheral portion of the heat exchanger of Patent Document 2.
As shown in FIG. 16, the heat exchanger (E) is disposed in the steam recovery box (B). The heat exchanger (E) is wound spirally, and water passes through the inside. The water that has passed through the heat exchanger (E) is sent to a heated water tank (not shown) that performs vaporization. The steam recovery box (B) includes a hole (A), and the steam in the cooking chamber flows into the steam recovery box (B) from the hole (A). The steam that has flowed into the steam recovery box (B) is deprived of a certain amount of heat by the heat exchanger (E), and then is guided to a guide plate (G) that partially partitions the space in the steam recovery box (B). collide. The gas that has collided with the guide plate (G) moves toward the exhaust pipe (T) after certain moisture is removed from the gas by condensation on the guide plate (G). A spray (S) for spraying water is arranged on the path toward the exhaust pipe (T), and more liquid is removed by the water from the spray (S). By spraying water from the spray (S), drainage is accumulated in the steam recovery box (B) as shown in the figure, and this drainage is drained from the drainage pipe (K) connected to the bottom of the steam recovery box (B). Are discharged sequentially.

JP 2003-227612 A Japanese Utility Model Publication 1-229443

  By applying the technology of the heat exchanger (E) of Patent Document 2 to the steam oven (O) of Patent Document 1, it is possible to slightly improve the vaporization efficiency of the water droplets when they collide with the fan. However, the heat energy from the heater (H) cannot be fully utilized, and an essential solution cannot be achieved.

  In addition, the steam recovery technique of Patent Document 2 can obtain high steam recovery efficiency by spraying water from the spray, but the volume of gas substantially equal to the volume of steam sent from the cooking chamber is exhausted ( Since the water is sequentially pushed out from T), it is necessary to continuously spray water from the spray, and there is a problem that water consumption is large.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a heating cooker that can maximize the heat energy of a heater and obtain high conversion efficiency of water droplets into steam. To do.
A further object of the present invention is to provide a cooking device having a steam recovery structure that can minimize the amount of water used for steam recovery.

The invention according to claim 1 is a housing that includes a cooking chamber and a machine room, and a fan that sends air to the cooking chamber through an air outlet formed in a partition plate that partially partitions the cooking chamber and the machine room. A heater that surrounds the fan; a dropping device that drops liquid; a diffusion plate that is arranged inside the fan and rotates together with the fan and drops droplets supplied from the dropping device; and the cooking chamber An exhaust casing connected to the exhaust port, a first exhaust pipe and a second exhaust pipe connected to the exhaust casing, and a spray which is disposed in the first exhaust pipe and sprays liquid. A heat exchanger that is disposed in the second exhaust pipe and cools the gas sent from the exhaust casing, and the second exhaust pipe is connected to a middle portion of the first exhaust pipe. And the exhaust casing has a base end of the first exhaust pipe. A first portion in which a mouth portion is formed, a second portion in which a base end opening of the second exhaust pipe is formed, and a liquid storage plate standing upward from the inner bottom surface of the exhaust case; A drain port, and the liquid storage plate is located between the drain port and a base end opening of the first exhaust pipe, and is partially partitioned between the drain port and the first exhaust pipe. A liquid storage space is formed, the liquid from the spray is stored in the liquid storage space, and the upper edge of the liquid storage plate is higher than the upper edge of the proximal end opening of the first exhaust pipe And it is a heating cooker characterized by being in a position lower than the lower edge of the base end opening of the second exhaust pipe .
According to a second aspect of the present invention, the heater forms a cylindrical heating space, and the fan is separated from the disk connected to a rotating shaft of a motor that drives the fan, and the disk. An annular plate, and a circular fan having one end and a bottom end formed of a plurality of blower blades aligned along the outer periphery of the circular plate and the circular plate, and the diffusion plate has a radius from the rotation axis of the fan. The cooking device according to claim 1, wherein the cooking device extends in a direction and rotates coaxially with the fan.
According to a third aspect of the present invention, the dripping device is a conduit extending from the casing top plate, and a tip of the conduit is located in the vicinity of the rotation axis of the diffusion plate. It is a heating cooker of description.
A fourth aspect of the present invention is the heating cooker according to the second or third aspect, wherein a plurality of the diffusion plates are provided.

According to a fifth aspect of the invention, a conduit in which the heat exchanger is connected to the dropping device, a liquid flowing in the heat exchanger, according to claim 1, wherein the supplied to the dropper It is a heating cooker.
A sixth aspect of the present invention is the heating cooker according to the first aspect, wherein the heat exchanger is spirally wound and extended in the second exhaust pipe.
According the invention in claim 7, wherein is a heating cooker according to any one of claims 1 to 6, characterized in that said heat exchanger is removably attached.

Various other features are shown herein.
In one embodiment of the present invention, the exhaust Yokatamitai includes a reservoir plate erected upward from the exhaust for housing bottom, further comprising a drain outlet, said reservoir plate, the drainage A liquid storage space and a drainage space which are located between the mouth and a base end portion of the first exhaust pipe and are partially partitioned between the drainage port and the first exhaust pipe; The liquid from the spray is stored in the space. Thus, it is possible to store a predetermined amount of wastewater in the exhaust for housing, the surface of the waste water stored, by the gas from the cooking chamber are in contact, it can be performed condensate from the gas suitably It becomes.
In one embodiment of the present invention, the base end portion of the first exhaust pipe is located below a liquid level defined by an upper edge of the liquid storage plate. Thereby, all the vapor | steam discharged | emitted from the cooking chamber will flow in a 2nd exhaust pipe, and will receive the heat exchange effect | action by a heat exchanger. For this reason, it becomes possible to obtain a high heat exchange rate.
In one embodiment of the present invention, the exhaust Yokatamitai further comprises a shielding plate for extending downward from the exhaust for housing top, the lower edge of the shielding plate, the liquid storage plate at least partially spaced relative to the exhaust for housing bottom with located below the upper edge, the shielding plate, and wherein the interfering communication between the exhaust port and the water outlet . Thereby, it becomes possible to prevent the odor flowing from the drain outlet from flowing into the cooking chamber.
In one embodiment of the present invention, a temperature sensor for detecting the temperature of the liquid storage space is further provided. Thereby, the temperature of the discharged waste water can be detected.
In one embodiment of the present invention, the apparatus further includes a control device to which a threshold value for the temperature measured by the temperature sensor is input, and when the temperature measured by the temperature sensor is higher than the threshold value, the control device is The spray is actuated. As a result, the temperature of the discharged water can be lowered to a predetermined temperature, and damage to the pipeline that receives the discharged water can be reduced. Furthermore, the rate of temperature change is smaller than that of direct measurement of steam, an excessive spraying operation of the spray can be avoided, and the amount of water used for cooling can be reduced.

In one embodiment of the present invention, a pressure relief valve that is opened when the pressure in the cooking chamber exceeds a predetermined pressure is further provided. This makes it possible to avoid an excessively high pressure state in the cooking chamber.
In one embodiment of the present invention, an intake port is further provided, and the intake port includes an intake valve. Thereby, cooking in a low humidity state can be suitably performed.
In one embodiment of the present invention, a water softener that filters liquid is further provided, and soft water is sent from the water softener to the heat exchanger. Thereby, soft water can be supplied to the heat exchanger, scale adhesion due to high-temperature water can be suppressed, the inside of the pipe is hardly soiled, and a suitable heat exchange action can be obtained.
In one embodiment of the present invention, the apparatus further comprises a water supply line for supplying a liquid to the water softener and a cooling water supply line branched from the water supply line, and the cooling water supply line is connected to the spray. It is characterized by. Thereby, tap water can be supplied to a spray and it becomes possible to improve cooling efficiency.
In one embodiment of the present invention, a sprinkler for cleaning the cooking chamber, and a cleaning water supply pipe branching from the water supply pipe and connected to the sprinkler are provided. Thereby, it becomes possible to wash | clean a cooking chamber.

According to the first aspect of the present invention, droplets are atomized inside the fan by the diffusion plate. The atomized liquid diffuses inside the fan and passes through the heater. Therefore, the atomized liquid from the entire heater can receive heat energy, and high vaporization efficiency can be obtained.
Further, the air flow from the second exhaust pipe flows into the first exhaust pipe and is cooled by the spray from the spray. A part of the cooled air is discharged out of the heating cooker through the first exhaust pipe, and the other part is sprayed from the spray and is directed toward the proximal end of the first exhaust pipe. Flow down. At the connection between the second exhaust pipe and the first exhaust pipe, the relatively warm gas exhausted from the second exhaust pipe and the relatively low temperature present at a position close to the base end of the first exhaust pipe. The gas from the second exhaust pipe is cooled efficiently. For this reason, even if there is no spray from a spray, a high cooling effect can be acquired and the continuous spray from a spray becomes unnecessary. Accordingly, the amount of water used for cooling can be reduced.
According to the second aspect of the present invention, it is possible to obtain a suitable water component diffusing action in the fan internal space.
According to invention of Claim 3, it becomes possible to break a water droplet suitably with a diffusion plate.
According to invention of Claim 4, it becomes possible to improve vaporization efficiency.

According to invention of Claim 5, it becomes possible to improve vaporization efficiency by raising the temperature of the liquid to supply.
According to the invention described in claim 6 , it is possible to perform suitable heat exchange.
According to invention of Claim 7 , a heat exchanger can be replaced | exchanged and it becomes possible to improve the fall of the heat exchange rate by accumulation of the fat from a foodstuff.

It is a front perspective view of the cooking-by-heating machine concerning the present invention. It is a back perspective view of the cooking-by-heating machine concerning the present invention. It is a rear view of the cooking-by-heating machine concerning the present invention. It is a front perspective view of the cooking-by-heating machine concerning the present invention. It is a figure which shows the internal structure of the machine room of the heating cooker which concerns on this invention. It is a figure which shows the structure of the fan used for the heating cooker which concerns on this invention, and a propeller part. It is a figure which shows the action | operation form of the heating cooker which concerns on this invention. It is a figure which shows the layout of each component of the heating cooker which concerns on this invention. It is an external appearance front view of the heating cooker shown in FIG. The operation panel of the heating cooker shown in FIG. 9 is shown. FIG. 11 is a configuration conceptual diagram of the operation panel shown in FIG. 10. It is a graph which shows the effect of a diffusion plate. It is a figure which shows the propeller part used for the test done in order to obtain the graph shown in FIG. It is a figure which shows an example of the conventional heating cooker. It is a side view of the heating cooker shown in FIG. It is a figure which shows the structure of the heat exchange part used for the conventional heating cooker.

Hereinafter, an embodiment of a heating cooker according to the present invention will be described with reference to the drawings.
FIG. 1 is a front perspective view of a cooking device according to the present invention.
The cooker (1) described throughout this specification is a steam convection oven. The heating cooker (1) includes a hollow rectangular parallelepiped housing (2). In the example shown in FIG. 1, the cooking chamber (21) formed in the housing | casing (2) by removing the door which closes a housing | casing (2) is shown. An exhaust port (22) is formed in the bottom surface of the cooking chamber (21). The exhaust port (22) communicates with the internal space of the exhaust casing (3) disposed below the casing (2).
An intake port (23) is provided on the right side surface of the housing (2). The air inlet (23) is formed in the housing (2) and communicates with the machine room adjacent to the cooking chamber (21), and introduces outside air into the housing (2) through the air inlet (23). It is possible. An intake valve is provided in the intake port (23), and selection of introduction of outside air into the housing (2) or blocking of the internal space of the housing (2) from outside air is possible by opening and closing the intake valve. is there. This selection is made by a cooking method of the food. For example, an operation of opening the intake valve is performed in order to prevent smoke smell generated from the heated food from moving to the food.
A pressure reducing cylinder (24) communicating with the cooking chamber (21) is provided on the upper surface of the housing (2), and a pressure relief valve is arranged on the pressure reducing cylinder (24). The pressure relief valve is opened when the pressure in the cooking chamber (21) exceeds a predetermined pressure, and the high-pressure air in the cooking chamber (21) can be discharged through the pressure reducing cylinder (24). The opening / closing control of the pressure relief valve may be performed by the mechanical structure of the pressure relief valve itself, or a pressure sensor for detecting the atmospheric pressure in the cooking chamber (21) is provided in the cooking chamber (21), and the pressure sensor This signal may be sent to the control panel and an operation signal is transmitted from the control panel to the pressure relief valve. In the illustrated example, a metal plate that closes the upper end opening of the pressure reducing cylinder (24) is rotatably arranged, and when the pressure in the cooking chamber (21) exceeds the weight of the metal plate, the metal plate A structure that rotates upward is adopted.
The front end of the first exhaust pipe (4) is shown on the back side of the housing (2) shown in FIG. The proximal end portion of the first exhaust pipe (4) communicates with the exhaust casing (3).

In FIG. 1, a water softener (5) is shown outside the housing (2). A water supply pipe (51) is connected to the upper surface of the water softener (5), and tap water is supplied to the water softener (5) through the water supply pipe (51). The water supply line (51) includes a pressure reducing valve (511), and the pressure reducing valve (511) is intended to reduce the water supply pressure of tap water sent to the water softener (5). The water softener (5) filters and removes chlorine components and heavy metal components from the tap water supplied through the water supply pipe to make the tap water soft.
A cooling water supply pipe (52) and a washing water supply pipe (53) branch from the water supply pipe (51) are provided downstream of the pressure reducing valve (511). The cooling water supply pipe (52) is connected to a cooling spray disposed in the first exhaust pipe (4), and supplies tap water sent through the water supply pipe (51) to the cooling spray. The washing water supply pipe (53) passes through the upper surface of the housing (2), and then connects to the sprinkler (532) arranged in the cooking chamber (21) (see FIG. 5), and the water supply pipe (51). The tap water sent through is supplied to the sprinkler (532). The sprinkler is used for cleaning the cooking chamber (21). The cooling water supply pipe (52) includes an electromagnetic valve (521), and the supply of water to the cooling spray is controlled by opening and closing the electromagnetic valve (521). The washing water supply line (53) includes an electromagnetic valve (531), and the supply of tap water to the sprinkler (532) is controlled by opening and closing the electromagnetic valve (531).

FIG. 2 is a rear perspective view of the cooking device (1).
A heat recovery water supply pipe (54) extends from the upper surface of the water softener (5). The heat recovery water supply pipe (54) includes a humidity adjustment valve (541). An electromagnetic valve (542) is disposed downstream of the humidity adjustment valve (541). The electromagnetic valve (542) is opened when the heating cooker (1) is activated, and soft water can be supplied to the heating cooker (1). The humidity adjustment valve (541) is used to adjust the flow rate of the soft water passing through the heat recovery water supply pipe (54). The humidity adjustment valve (541) is manually adjusted so that a desired flow rate is obtained when the heating cooker (1) is installed.
The heat recovery water supply pipe (54) enters the inside from the upper surface of the second exhaust pipe (6) extending from the exhaust casing (3). The heat recovery water supply pipe (54) is connected to a heat exchanger that is spirally wound in the second exhaust pipe (6). Soft water flowing through the heat recovery water supply pipe (54) receives heat energy in the heat exchanger portion, becomes hot water, and is sent to the hot water supply pipe (55) connected to the outlet on the downstream side of the heat exchanger. The hot water supply pipe (55) passes through the upper surface of the second exhaust pipe (6), penetrates the upper surface of the casing (2), and is connected to a dropping device disposed in the machine room of the casing (2). The upper surface portion (61) of the second exhaust pipe (6) through which the heat recovery water supply pipe (54) and the hot water supply pipe (55) pass is formed of a plate material that is removable with respect to the other parts. The second exhaust pipe (6) has a structure that facilitates the removal and installation of the heat exchanger inside.
The base end of the second exhaust pipe (6) communicates with the exhaust casing (3), and the distal end of the second exhaust pipe (6) is in the middle of the first exhaust pipe (4). Communicate. Of the ducts constituting the second exhaust pipe (6), a duct (62) extending in the rear direction of the casing (2) parallel to the bottom surface of the casing (2), and an upper side from the top surface of the front end of the duct (62) The duct (63) extending toward the end is detachably connected by an appropriate means such as a bolt. The duct (63) is erected upward, then bends at right angles toward the first exhaust pipe (4), and is detachably connected to the first exhaust pipe (4) by appropriate means such as a bolt. .
An upper surface portion (61) of the second exhaust pipe (6) through which the heat recovery water supply pipe (54) and the hot water supply pipe (55) pass is removed, and a pipe constituting the heat exchanger, and heat recovery It is possible to easily replace the heat exchanger by releasing the connection between the water supply pipe (54) and the hot water supply pipe (55) and releasing the connection at both ends of the duct (63).
As shown in FIG. 2, exhaust Yokatamitai (3) is provided with a drain outlet (31), exhaust Yokatamitai (3) can be drained from the inside. The drain port (31) is connected to the drain pipe.

FIG. 3 is a rear view of the cooking device (1).
As shown in FIG. 3, the heat exchanger (56) is arranged in a portion standing up and down in the duct (63). The heat exchanger (56) is a pipe that connects the heat recovery water supply pipe (54) and the hot water supply pipe (55) and spirally winds the pipe. The heat exchanger (56) is connected to the heat recovery water supply pipe (54) at the upper end thereof and extends downward while being spirally wound. The heat exchanger (56) is then connected at the lower end to the hot water supply line (55). The thermal energy of the steam passing through the second exhaust pipe (6) is transferred to the soft water passing through the heat exchanger (56). The outer diameter of the winding portion of the heat exchanger (56) can be, for example, about 30 mm, and the pipe line constituting the heat exchanger (56) can be a copper pipe having an outer diameter of about 6 mm. . It is preferable that the copper pipes in the winding part are separated from each other in the vertical direction and a gap of about 2 mm is formed between adjacent pipe lines in the winding part.
FIG. 3 shows a connecting pipe (32) connecting the casing (2) and the exhaust casing (3). The connecting pipe (32) guides the steam from the exhaust port (22) formed on the bottom surface of the cooking chamber (21) into the exhaust casing (3).
The exhaust casing (3) includes a first part (33) to which the first exhaust pipe (4) is connected and a second part (34) to which the second exhaust pipe (6) is connected. The bottom part of the first part (33) is arranged at a position lower than the bottom part of the second part (34). The bottom of the second part (34) is inclined downward toward the first part (33), and water condensed in the second part (34) flows down toward the first part (33).

Drawing 4 is a front perspective view seen from the other direction of cooking-by-heating machine (1).
FIG. 4 shows a rectangular plate-like partition plate (25) that partitions the internal space of the housing (2). The partition plate (25) extends from the front surface of the housing (2) toward the back surface. The partition plate (25) is attached to the inner wall surface of the housing (2) via a pin, and a square-shaped gap is formed between the four edges of the partition plate (25) and the inner wall surface of the housing (2). It is formed. Steam is sent into the cooking chamber (21) through this square-shaped gap. An opening (251) is formed in the center of the partition plate (25). A mesh material (252) is attached to the opening (251). The air in the cooking chamber (21) is returned to the machine room arranged adjacent to the cooking chamber (21) through the opening (251).

FIG. 5 is a diagram showing the internal structure of the housing (2) and the exhaust housing (3).
The partition plate (25) in the housing (2) partially partitions the internal space of the housing (2) to form a cooking chamber (21) and a machine room (26).
In the machine room (26), a plurality of annular heaters (7) are arranged. The heater (7) is concentrically aligned from the right side surface of the housing (2) toward the partition plate (25) to form a cylindrical heating space. In the example shown in FIG. 5, each heater (7) is composed of a double annular heater wire.
A fan (8) is arranged in a heating space formed by the heater (7). Although the kind of fan (8) which can be used for this invention is not specifically limited, Conventionally well-known fans, such as a radial fan and a sirocco fan, can be illustrated. Note that the fan (8) shown in FIG. 5 is a radial fan. The fan (8) has a bottomed cylindrical shape. The axial center of the fan (8) is connected to the rotating shaft (89) of the motor fixed to the right side wall of the housing (2). The fan (8) is preferably arranged coaxially with the heater (7). The fan (8) sucks air in the cooking chamber (21) through an opening (251) formed in the center of the partition plate (25). The air flowing into the fan (8) through the opening on the partition plate (25) side of the fan (8) is discharged from the gap between the blade portions (82) forming the peripheral surface of the fan (8), and the heater ( Go to 7) and be heated.
The fan (8) includes a propeller portion (81) including a plurality of diffusion plates therein. The propeller portion (81) extends in the direction of the partition plate (25) from the connection surface between the fan (8) and the rotating shaft (89) of the motor.

A dripping device (551) is disposed in the machine room (26). The dripping device (551) is a substantially "<"-shaped conduit in front view, and is bent from the first conduit (552) and the first conduit (552) extending downward along the partition plate (25). The second conduit (553) entering the fan (8). The proximal end of the first conduit (552) is fixed to the upper wall of the housing (2) and is connected to the hot water supply conduit (55). The tip of the second conduit (553) enters the fan (8) and is located on the axis of the fan (8).
The soft water supplied from the hot water supply pipe (55) is guided by the dropping device (551) and falls as water droplets from the tip of the second conduit (553). Since the propeller part (81) rotates together with the fan (8) around the second conduit (553), the water droplets falling from the tip of the second conduit (553) ride on the airflow toward the propeller part (81). It moves, collides with the diffusion plate of the propeller part (81), is crushed finely, and becomes a mist.
A mist-like water component rides on the airflow toward the outer peripheral surface of the fan (8), moves while diffusing, and is discharged out of the fan (8) from the gap between the blade portions of the fan (8). The mist-like water component discharged from the peripheral surface of the fan (8) receives heat energy from the heater (7) and is heated to become superheated steam. Then, it will be sent in a cooking chamber (21) through the space | gap formed between the four edges of the partition plate (25) and the housing | casing (2) inner surface by the ventilation effect | action from a fan (8).
A sprinkler (532) is attached to the upper surface of the cooking chamber (21). The sprinkler (532) is connected to the cleaning water supply pipe (53), and sprays tap water into the cooking chamber (21) when the cooking chamber (21) is cleaned.

As shown in FIG. 5, the back wall of the first portion (33) of the exhaust casing (3) has a rectangular shape serving as a base end portion of the circular drain port (31) and the first exhaust pipe (4). The opening (41) is formed, and a rectangular opening (64) serving as a base end portion of the second exhaust pipe (6) is formed in the second portion (34) of the exhaust casing (3). It is formed. In the first portion (33) of the exhaust casing (3), the drain port (31) and the base end opening (41) of the first exhaust pipe (4) are formed on the bottom surface of the exhaust casing (3). Align along.
A liquid storage plate (35) is disposed between the drain port (31) and the base end opening (41) of the first exhaust pipe (4). The liquid storage plate (35) is erected upward from the inner bottom surface of the first portion (33) of the exhaust casing (3), and between the front wall and the rear wall of the exhaust casing (3). Extend. The upper edge of the liquid storage plate (35) is located higher than the upper edge of the base end opening (41) of the first exhaust pipe (4), but the second portion of the exhaust casing (3) ( 34) is located at a position lower than the side wall (331) of the first portion (33) located at the boundary between the two.
The tap water sprayed from the cooling spray disposed in the first exhaust pipe (4) moves downward due to the gravitational action, and exhausts from the proximal end opening (41) of the first exhaust pipe (4). It flows into the housing (3). The tap water flowing into the exhaust casing (3) is stored in the liquid storage plate (35), the side wall (331) located at the boundary between the first part (33) and the second part (34), and the first part (33). ) Becomes drainage stored in the liquid storage space (351) surrounded by the front wall and the back wall. When the liquid storage space (351) is filled with drainage, the drainage flows over the upper edge of the liquid storage plate (35) toward the drainage port (31).
A shielding plate (36) is further arranged in the first portion (33) of the exhaust casing (3). The shielding plate (36) extends downward from the inner upper surface of the exhaust casing (3). The shielding plate (36) extends between the front wall and the back wall of the exhaust casing (3). The lower edge of the shielding plate (36) is separated from the bottom surface of the exhaust casing (3), but is located below the upper edge of the liquid storage plate (35). Therefore, the lower end of the shielding plate (36) enters the waste water stored in the liquid storage space (351). As a result, the exhaust casing (3) has an inner wall, a liquid storage plate (35), a shielding plate (36), and a liquid storage space (351) surrounded by the water surface of the drainage through the drain outlet (31). The odor from the drain pipe flowing into the body (3) can be stopped and drained into the cooking chamber (21) through the connecting pipe (32) connected to the second part (34) of the exhaust casing (3). It becomes possible to prevent the odor from the pipe from flowing in.
When drainage fills the liquid storage space (351), the air that flows in from the cooking chamber (21) through the connection pipe (32) does not flow to the first exhaust pipe (4), and all the second exhaust pipe (6). Head for. For this reason, all the air will receive the heat exchange effect | action by a heat exchanger (56). The air from the cooking chamber (21) flows into the internal space of the exhaust casing (3) from the shielding plate (36) to the second portion (34), but a part of the air that flows in the liquid storage space (351) It contacts the liquid level of the waste water filling the inside. By this contact, the water component in the air is condensed, and the condensed water component becomes part of the drainage filling the liquid storage space (351).

FIG. 6 is a view showing the structure of the fan (8) and the propeller portion (81). Fig.6 (a) is a front view of a fan (8), FIG.6 (b) is a sectional side view of a fan (8).
The fan (8) includes a disc-shaped substrate portion (801) disposed adjacent to the side wall of the housing (2) and an annular plate (802) disposed coaxially and parallel to the substrate portion (801). ) And a plurality of blade portions (82), and has a cylindrical shape with one end as a whole. The blade portions (82) are arranged radially about the axis of the fan (8) and are formed so as to send out air from the gaps between the blade portions (82).
The propeller portion (81) has a cylindrical shaft portion (811) fitted to the rotating shaft (89) of the motor penetrating the substrate portion (801), and radially outward from the peripheral surface of the shaft portion (811). It consists of four diffusing plates (812) having an L-shaped cross section. The number of diffusion plates (812) is not limited to the illustrated example, but a plurality of diffusion plates are preferably provided.
When the fan (8) is a radial fan, it is preferable that the motor used for the rotation of the fan (8) can be rotated forward and backward. By repeating the forward / reverse rotation operation, it is possible to promote uniform temperature distribution in the cooking device.

Drawing 7 is a mimetic diagram showing the operation form of cooking-by-heating machine (1).
Soft water for generating steam is first obtained by supplying tap water to the water softener (5) through the water supply pipe (51) and filtering and removing chlorine components and heavy metal components from the tap water. The tap water in the water supply pipe (51) is depressurized by the pressure reducing valve (511) before reaching the water softener (5).
The soft water in the water softener (5) is pushed out of the water softener (5) by the supply of tap water from the water supply pipe (51) and sent out to the heat recovery water supply pipe (54). When the solenoid valve (542) disposed in the middle of the heat recovery water supply pipe (54) is opened, the soft water sent out to the heat recovery water supply pipe (54) is further pushed downstream. Before passing through the electromagnetic valve (542), the flow rate of the soft water is adjusted by the humidity adjustment valve (541). The soft water subjected to the flow rate adjustment by the humidity adjustment valve (541) flows into the heat exchanger (56) in the second exhaust pipe (6).
The soft water passing through the heat exchanger (56) takes heat from the steam passing through the second exhaust pipe (6), and heat exchange is performed in a state where it is warmer than before flowing into the heat exchanger (56). From the container (56). The soft water that has passed through the heat exchanger (56) is sent to the hot water supply pipe (55), and is sent to the dropping device (551) through the hot water supply pipe (55).

The soft water supplied to the dripping device (551) is dripped from the tip of the second conduit (553) of the dripping device (551), and the diffusion plate (812) of the propeller portion (81) disposed in the fan (8). Crushed and atomized. The atomized soft water is vaporized by receiving heat energy from the heater (7) while diffusing in the fan (8). The vaporized soft water is subjected to a blowing action radially spreading outward from the fan (8), passes through the heater (7), and between the four edges of the partition plate (25) and the inner wall of the housing (2). It flows into the cooking chamber (21) through the formed gap.
Part of the soft water superheated steam flowing into the cooking chamber (21) returns to the machine chamber (26) through the opening (251) formed in the center of the partition plate (25), and the cooking chamber (21) and the machine Circulate between chambers (26). Soft water superheated steam that passes through the cooking chamber (21) comes into contact with the food disposed in the cooking chamber (21) and heats the food. Through this cooking process, the superheated steam, which has lost its heat energy and whose temperature has dropped, flows into the lower space of the cooking chamber (21), and through the exhaust port (22) formed in the cooking chamber (21), It enters into the connecting pipe (32) connecting the exhaust casings (3). The soft water superheated steam that has entered the connection pipe (32) then enters the internal space of the exhaust casing (3).
The superheated steam that has flowed into the exhaust casing (3) comes into contact with the water surface of the drainage filled in the liquid storage space (351) defined by the liquid storage plate (35), thereby reducing the exhaust temperature and recovering the superheated steam. Water is made.

Tap water is supplied to the heating cooker (1) through the cooling water supply pipe (52) branched from the water supply pipe (51) between the pressure reducing valve (511) and the water softener (5). The tap water flowing into the cooling water supply pipe (52) passes through the electromagnetic valve (521) and is supplied to the cooling spray (522) arranged in the first exhaust pipe (4). The cooling spray (522) sprays tap water in the first exhaust pipe (4). The tap water sprayed in the first exhaust pipe (4) moves downward in the first exhaust pipe (4) by the action of gravity, and the base end of the first exhaust pipe (4). It reaches the liquid storage space (351) of the exhaust casing (3) through the opening (41).
A temperature sensor (411) is disposed in the proximal end opening (41) of the first exhaust pipe (4). The temperature sensor (411) measures the temperature of the wastewater stored in the liquid storage space (351), and sends a signal corresponding to the wastewater temperature to the control panel. The control panel receives a threshold value for the drainage temperature stored in the liquid storage space (351). When the drainage temperature measured by the temperature sensor (411) is higher than the threshold value input to the control panel, the control panel sends a signal to the electromagnetic valve (521) disposed in the middle of the cooling water supply pipe (52). Feed and open solenoid valve (521). The solenoid valve (521) maintains an open state until the drainage temperature measured by the temperature sensor (411) falls below a threshold value input to the control panel. While the solenoid valve (521) is open, the cooling spray (522) sprays tap water in the first exhaust pipe (4). Therefore, the waste water discharged from the drain port (31) of the exhaust casing (3) beyond the liquid storage plate (35) does not reach an excessively high temperature, and the drain port of the exhaust casing (3). The drain pipe (9) connected to (31) is not damaged.

The second exhaust pipe (6) is connected to the first exhaust pipe (4) below the cooling spray (522). The soft water superheated steam flowing through the second exhaust pipe (6) is deprived of heat by the heat exchanger (56) and then flows into the first exhaust pipe (4).
At the connecting portion between the first exhaust pipe (4) and the second exhaust pipe (6), the water flows downward from the cold water spray (522) and is sufficiently cooled by the cooling action by the cold water spray (522). The downward flow of the cooled air, the upward flow of relatively hot air flowing from the second exhaust pipe (6) into the first exhaust pipe (4), from the second exhaust pipe (6) After being discharged, a flow of air colliding with the inner wall of the first exhaust pipe (4) is mixed. Therefore, a complicated convection is generated at the connecting portion between the first exhaust pipe (4) and the second exhaust pipe (6).
In the space in the first exhaust pipe (4) below the connection position with the second exhaust pipe (6), relatively low temperature air tends to accumulate. The complicated convection in the connection part of the first exhaust pipe (4) and the second exhaust pipe (6) is relatively in the space from the base end part of the first exhaust pipe (4) to the connection part. Mixing of the low-temperature air and the relatively high-temperature air immediately after being discharged from the second exhaust pipe (6) can be performed, and the air can be effectively cooled. For this reason, it is not necessary to continuously spray tap water from the cooling spray (522) as in the prior art, and it is possible to reduce the use of tap water for cooling.
The soft water superheated steam that has flowed into the first exhaust pipe (4) is cooled by the tap water spray from the cooling spray (522) and the convection action with the relatively cool air in the first exhaust pipe (4). Then, it is discharged out of the heating cooker (1) from the upper end opening of the first exhaust pipe (4).

  Tap water is supplied to the heating cooker (1) through the washing water supply line (53) branched from the water supply line (51) between the pressure reducing valve (511) and the water softener (5). The solenoid valve (531) disposed in the middle of the cleaning water supply pipe (53) is opened by operating the control panel to clean the cooking chamber (21). When the solenoid valve (531) is opened, the tap water in the cleaning water supply pipe (53) goes downstream and reaches the sprinkler (532) arranged in the cooking chamber (21). By operation of the sprinkler (532), tap water is injected from the perforated pipe into the cooking chamber (21), and the cooking chamber (21) is washed.

  The air inlet (23) communicating with the machine room (26) may be opened or closed depending on the cooking method. Moreover, the pressure reduction pipe | tube (24) connected with a cooking chamber (21) opens / closes automatically according to the atmospheric | air pressure in a cooking chamber (21).

FIG. 8 is a layout diagram of each component of the heating cooker (1).
The heating cooker (1) includes an outer casing (29) that surrounds the outer side of the casing (2). Each component such as a pipeline existing outside the housing (2) shown in FIGS. 1 to 5 is accommodated in a space between the housing (2) and the outer housing (29). A motor (891) that drives the fan (8) and the propeller unit (81) is also accommodated in a space between the housing (2) and the outer housing (29). The tip portions of the pressure reducing cylinder (24) and the first exhaust pipe (4) are exposed from the outer casing (29) and can discharge steam to the outside of the outer casing (29).
In the example shown in FIG. 8, a gantry (91) is arranged below the cooking device (1). The gantry (91) is arranged below the plurality of legs (911), the upper support plate (912) connected to the upper end of the leg (911), the upper support plate (912) and at the middle of the leg (911). A lower support plate (913) to be connected is provided.
The outer casing (29) includes legs (291), and the bottom surface of the cooking device (1) is supported separately from the upper surface of the upper support plate (912) of the gantry (91). The water softener (5) is arranged outside the outer casing (29) and fixed on the lower support plate (913). A pipe line extending from the water softener (5) extends into the outer casing (29) and supplies soft water to each component.

FIG. 9 is an external front view of the cooking device (1) shown in FIG.
The outer casing (29) of the cooking device (1) includes a door portion (292) that closes the cooking chamber (21). The door portion (292) is connected to the side surface of the outer casing (29) via a hinge and can be turned left and right. Opening the door portion (292) enables food to be arranged in the cooking chamber (21). A rectangular window portion (921) is disposed at the center of the door portion (292). The window (921) is formed from a transparent plate material such as glass or heat-resistant transparent plastic, and the food disposed in the cooking chamber (21) can be visually recognized through the window (921).
A lever knob (922) is attached to an edge facing the edge serving as the rotation axis of the door (292). The lever knob (922) has a lock function, withstands an increase in pressure in the cooking chamber (21), and keeps the sealed state of the cooking chamber (21).
An operation panel (293) with a built-in control panel is arranged in the front area of the outer casing (29) adjacent to the door portion (292). Wiring is connected from the back surface of the operation panel (293) to each device driven by electric power such as a motor (891) and a solenoid valve. As described above, since the tip portions of the pressure reducing cylinder (24) and the first exhaust pipe (4) are located outside the outer casing (29), steam generated in the casing (2) is generated in the casing. It does not flow into the gap between (2) and the outer casing (29), and does not induce failure of each electronic device connected to the operation panel (293).

FIG. 10 shows the operation panel (293).
The operation panel (293) includes a number of operation buttons.
The two buttons at the uppermost position of the operation panel (293) are the main power button (931), and the button (931a) arranged on the left is an off button for cutting off the power supply to the cooking device (1). Yes, the button (931b) arranged on the right side is an ON button for starting power supply to the cooking device (1).

Three buttons located below the main power button (931) are cooking mode selection buttons (932).
Of the cooking mode selection buttons (932), the button (932a) arranged on the left side is a button for selecting steam cooking. For example, when the steam cooking button (932a) is pressed, the cooking device is heated. The internal temperature can be set to a temperature of 30 ° C. or higher and 160 ° C. or lower, and the solenoid valve (542) is normally opened to obtain maximum humidification.
Of the cooking mode selection buttons (932), the button (932b) arranged at the center is a humidifying oven cooking button. For example, by pressing the humidifying oven cooking button (932b), the temperature in the heating cooker is set to 30 ° C. The temperature can be set to 300 ° C. or lower, and the solenoid valve (542) is controlled to be opened and closed so that the desired humidity in the heating cooker is set.
Of the cooking mode selection buttons (932), the button (932c) arranged on the right side is an oven cooking button. For example, by pressing the oven cooking button (932c), the temperature in the heating cooker is 30 ° C. or higher. The temperature can be set to 300 ° C. or lower, and the solenoid valve (542) is normally closed.

Four cooking condition setting buttons (933) are arranged in a rectangular frame drawn below the three cooking mode selection buttons (932).
Of the four cooking condition setting buttons (933), the button (933a) at the uppermost position is a temperature setting button, and the temperature setting button (933a) is pressed to change the set temperature in the heating cooker (1). Is possible. Display windows are provided on the left and right of the temperature setting button (933a), and the set temperature is displayed on the display window located on the left side of the temperature setting button (933a), and the display window located on the right side. Indicates the current temperature in the cooking device (1).
The button (933b) located below the temperature setting button (933a) is a time setting button, and the setting value of the cooking time can be changed by pressing the time setting button (933b). Display windows are provided on the left and right of the time setting button (933b), and the set cooking time is displayed on the display window located to the left of the time setting button (933b). The time setting button (933b) In the display window located on the right side, the cooking time or remaining time that has currently elapsed by selection is displayed.
The button (933c) located below the time setting button (933b) is a humidification amount setting button, and is designated with respect to the spraying time into the heating cooker (1) by pressing the humidification amount setting button (933c). The setting value can be changed. A display window is provided on the left side of the humidification amount setting button (933c), and the humidification amount set in the display window is displayed.
The button (933d) located below the humidification amount setting button (933c) is a core temperature setting button for determining a set value for the temperature of the central part of the food measured by the thermometer inserted into the food. By pressing the core temperature setting button (933d), it becomes possible to determine a setting value for the temperature of the food center. Display windows are provided on the left and right of the core temperature setting button (933d), and the temperature set for the temperature of the center of the food is displayed on the display window arranged on the left side of the core temperature setting button (933d). The current temperature at the center of the food is displayed in the display window that is displayed and arranged to the right of the core temperature setting button (933d).

Five operation buttons (934) are arranged in a rectangular frame drawn below the rectangular frame in which the cooking condition setting button (933) is arranged. After pressing any one of the cooking condition setting buttons (933), for example, when the large decrease button (934a) located at the leftmost of the five operation buttons (934) is pressed, the set value is greatly decreased. Is possible. When the small decrease button (934b) located on the right side of the large decrease button (934a) is pressed, the set value can be decreased with a decrease width smaller than the decrease width when the large decrease button (934a) is pressed. When the small increase button (934c) located on the right side of the small decrease button (934b) is pressed, the set value can be increased. When the large increase button (934d) is pressed, the set value can be increased with an increase range larger than the increase range of the set value by the small increase button (934c).
The button (934e) arranged on the rightmost of the operation buttons (934) is a continuous operation button. By pressing the continuous operation button (934e), the time setting button (933) of the cooking condition setting button (933) is displayed. The time setting according to 933b) becomes invalid and continuous operation becomes possible.

An air volume adjusting unit (935) is arranged in a rectangular frame drawn below the rectangular frame in which the operation buttons (934) are arranged.
The button (935a) arranged on the rightmost side of the air volume adjusting unit (935) is an air volume changing button, and the rotation speed of the fan (8) can be changed by pressing the air volume changing button (935a). Become. Each time the air volume change button (935a) is pressed, the rotation speed of the fan (8) can be switched to three stages of low speed, medium speed, and high speed, and three indicator lights (left) of the air volume change button (935a) ( 935b), the indicator lamp corresponding to the corresponding air volume is turned on (left for low speed, center for medium speed, right for high speed).

Three operation buttons (936) are arranged in a rectangular frame drawn below the rectangular frame in which the air volume adjusting unit (935) is arranged.
Of the three operating buttons (936), the leftmost button (936a) is a cooling button, and by pressing the cooling button (936a), the sprinkler (532) is operated for a set time. be able to.
A button (936b) adjacent to the right side of the cooling button (936a) is a washing button, and the inside of the cooking chamber (21) can be washed by pressing the washing button (936b).
Of the three operating buttons (936), the rightmost button (936c) is an air intake button, and when the air intake button (936c) is pressed, the intake port (23) is opened and heating is performed. It becomes possible to introduce outside air into the cooking device (1).

A plurality of reservation setting buttons (937) are arranged in a rectangular frame drawn below the rectangular frame in which the operation button (936) is arranged.
A thermometer is drawn along the left edge of the rectangular frame surrounding the reservation setting button (937), and the stir-fry button (937a), boiled button (937b), rice cooking button (937c) and steaming button ( 937d). A stir-fried button (937a), boiled food button (937b), a rice cooking button (937c) and a steaming button (937d) are arranged in order from a high temperature position to a low temperature position indicated by a thermometer picture. The temperature range when performing “cooking rice cooking” and “steaming cooking” can be visually grasped.
A bakery button (937e) and a decompression button (937f) are arranged along the lower edge of the rectangular frame surrounding the reservation setting button (937). Further, a display window (937g) is arranged on the right side of the boiled food button (937b).

FIG. 11 is a conceptual diagram showing the function of the reservation setting button (937).
As shown in FIG. 11, reservation numbers “E1” to “E15” are assigned to the bakery button (937e), and a reservation number “E16” is assigned to the fried button (937a), and the boiled button (937b) ) Is assigned a reservation number “E17”, a rice cooking button (937c) is assigned a reservation number “E18”, and a steaming button (937d) is assigned a reservation number “E19”. A reservation number “E20” is assigned to the decompression button (937f).
A control program relating to the temperature condition and cooking time corresponding to each reservation number is incorporated in the control panel built in the operation panel (293). For example, in the reservation number “E18” corresponding to the rice cooking button (937c), the heating cooker (1) includes a process of heating at a temperature condition of 160 ° C. for 10 minutes and a process of heating at a temperature condition of 120 ° C. for 15 minutes. A program for execution is included.
When the rice cooking button (937c) is pressed, the program corresponding to the reservation number “E18” is called, and the above-described steps can be executed. The display window (937g) displays the process being executed. In the display window (937g) shown in FIG. 11, “E18-1” is displayed, and “E18” means a reservation number corresponding to rice cooking. “1” indicating the first step of the program corresponding to the reservation number “E18” is indicated.

Refer to FIG. 10 again.
By pressing the stir-fried button (937a), boiled button (937b), rice cooking button (937c), steaming button (937d), bakery button (937e) and thawing button (937f), these buttons (937a , 937b, 937c, 937d, 937e, 937f), and by calling an operation button (938a) described later, these buttons (937a, 937b, 937c, 937d, 937e, 937f) The cooking device (1) according to the present invention stores a cooking program according to the user's desire and executes the stored desired cooking. It is also possible.
A reservation mode button (937h) and a reservation write button (937i) are arranged along the upper edge of the rectangular frame surrounding the reservation setting button (937). A selection button (937j) is arranged below the display window (937g).
The reservation mode button (937h) plays a role of giving a command to execute a cooking operation to the control panel according to a command for recording a cooking program or a preset program.
When the reservation mode button (937h) is pressed and then the reservation writing button (937i) is pressed, the cooking program can be recorded. The above-mentioned stir-fried button (937a), boiled food button (937b), rice cooking button (937c), steaming button (937d), bakery button (937e) and thawing button (937f) were assigned the group “E”. Depending on the cooking mode of the user, a desired cooking method can be assigned to the groups “A” to “D”. Twenty reservation numbers are assigned to each of the groups “A” to “D”. Therefore, the user can set 80 cooking forms as desired.

A cooking method setting method will be described.
When the user presses the reservation mode button (937h) and then presses the selection button (937j) located below the alphabet displayed in the display window (937g), "D" can be selected from the group "A". It becomes. By operating two selection buttons (937j) located below the two-digit number adjacent to the alphabet display, the reservation number assigned to each group can be selected. By operating a selection button (cooking process selection button) (937j) located below the number displayed at the right end of the display window (937g), it becomes possible to select the cooking process assigned to the reservation number of each group.
After the operation of the selection button (937j) described above, when the user presses the reserved write button (937i), the reserved write indicator light is turned on and the reserved program write mode is set. The reservation number cannot be changed while the reservation writing indicator lamp is lit.
After the reservation write button (937i) is operated, the cooking condition setting button (933), the operation button (934) and the air volume adjustment button (935) are operated to prepare the cooking conditions (temperature, time, humidification amount, core temperature and air volume). Set. Here, when the reservation writing button or the cooking process selection button is pressed, the set cooking conditions are recorded on the control panel. When the reservation writing button is pressed, the reservation writing indicator lamp is turned off and the reservation program writing mode is ended. When the cooking process selection button is pressed, the cooking conditions for the next cooking process can be set. When the setting of the cooking conditions of the final cooking process is completed, the reservation writing button is operated, and the reservation program writing mode is canceled.
When executing the cooking process recorded as described above, after pressing the reservation mode button (937h), the selection button (937j) is operated to select a desired reservation number, and an operation button (938a) to be described later. ) Is pressed.

  An operation button (938) is arranged in a rectangular frame drawn below the rectangular frame in which the reservation setting button (937) is arranged. The operation button (938) includes an operation button (938a), a stop button (938b), a preheat button (938c), and a lighting button (938d). When the operation button (938a) is pressed, the operation of the heating cooker (1) starts, and when the stop button (938b) is pressed, the heating cooker (1) stops. When the preheat button (938c) is pressed, the heating cooker (1) starts a preheating operation, and the temperature inside the heating cooker (1) rises to a preset temperature before cooking. When the set temperature is reached, an appropriate means (not shown) such as a buzzer provided in the heating cooker (1) is activated to notify the user that the internal temperature of the heating cooker (1) has been reached. It becomes. Thereafter, the user can arrange the food in the cooking device (1) and operate the operation button (938a) to perform desired cooking. When the lighting button (938d) is pressed, the illumination lamp in the cooking chamber (21) is turned on.

FIG. 12 is a graph showing the effect of the diffusion plate (812). In the graph shown in FIG. 12, the vertical axis represents relative humidity, and the horizontal axis represents elapsed time (minutes).
FIG. 13 shows the propeller section (81) used to obtain the data shown in FIG. FIG. 13A is a front view of a propeller portion (81) including four diffusion plates (812), and FIG. 13B is a front view of a propeller portion (81) including two diffusion plates (812). FIG.
The propeller part (81) shown in FIG. 13 (a) includes four diffusion plates (812) arranged at a 90 ° pitch, and the propeller part (81) shown in FIG. 13 (b) is arranged at a 180 ° pitch. Two diffuser plates (812).

The relative humidity data shown in FIG. 12 was obtained using the same heating cooker (1).
As a measurement preparation, the propeller part (81) is attached to the heating cooker (1), and then the heating cooker (1) is heated at a set temperature of 98 ° C. without generating steam, and the heating cooker (1) The humidity was 3% or less. Thereafter, steam was generated while the heating temperature was 98 ° C., and the relative humidity was measured.
As is clear from FIG. 12, the humidity increase rate in the heating cooker (1) is larger under the condition where the propeller portion (81) including the four diffusion plates (812) is attached. This means that the state of atomization before superheated vaporization of water droplets greatly affects the rate of humidity increase in the heating cooker (1).
It is considered that the number of collisions between the water droplets from the dropping device (551) and the diffusion plate (812) has a great influence on the particle size of the atomized water component diffusing inside the fan (8). When four diffusion plates (812) are used, the particle size of the water component diffusing inside the fan (8) is smaller than that using two diffusion plates (812). The water droplets having a small particle diameter are easily affected by the air flow inside the fan (8) and diffuse widely. Therefore, water droplets with a smaller particle diameter are more likely to spread in the axial direction of the heater (7) and receive heat energy from each heater wire. In the case of a water droplet having a large particle size, the degree of diffusion is low and the water droplet passes through a specific heater wire, so that the amount of heat energy received by the water droplet is relatively small.
Due to this phenomenon, the difference in the rate of humidity increase between the propeller part (81) having two diffusion plates (812) and the propeller part (81) having four diffusion plates (812) it is conceivable that.

  When water droplets are directly dropped onto the blade portion (82) of the fan (8) as mentioned in Patent Document 1 described above, the water droplet is caused by the collision with the blade portion (82) of the fan (8). Although it is broken and slightly atomized, it is not affected by the air flow inside the fan (8), and the degree of water droplet diffusion is considered to be very small compared to the present invention.

  The cooking device (1) described in this specification includes a dropping device (551) for dropping soft water, a diffusion plate (812) for atomizing the dropped soft water, and heat exchange disposed in the exhaust path. And a liquid storage space (351) for condensing superheated steam, the combination of these makes it possible to match the timing of discharging steam and preheating the soft water supplied to the heater (7). Thus, exhaust heat recovery can be performed effectively, and it is possible to achieve significant suppression of energy consumption related to the operation of the heating cooker.

  The present invention can be suitably used for a steam convection oven.

DESCRIPTION OF SYMBOLS 1 ... Cooking device 2 ... Case 23 ... Air inlet 24 ... Pressure reduction cylinder 293 ... Control panel 3 ... Exhaust case 31 ... Drain port 35 ... Liquid storage plate 36 ... Shield plate 4 ... First exhaust pipe 411 ... Sensor 5 ... Water softener 51 ... Water supply Pipe 52... Cooling water supply pipe 522... Cooling spray 53... Washing water supply pipe 532 ... Sprinkler 551 ... Drip device 552 ... First conduit 553. Second conduit 56 ... Heat exchanger 6 ... Second exhaust pipe 7 ... Heater 8 ... Fan 801 ... Disc 802 ... Annular plate 812 .... Diffusion plate 82 ... Blade part 89 ... Rotating shaft 891 ... Motor

Claims (7)

A housing comprising a cooking room and a machine room;
A fan that sends air to the cooking chamber through an air outlet formed in a partition plate that partially partitions the cooking chamber and the machine room;
A heater surrounding the fan;
A dropping device for dropping the liquid;
A diffusion plate that is arranged inside the fan, rotates with the fan, and drops droplets supplied from the dropping device ;
An exhaust case connected to the exhaust port of the cooking chamber;
A first exhaust pipe and a second exhaust pipe connected to the exhaust casing;
A spray disposed in the first exhaust pipe and spraying a liquid;
A heat exchanger that is disposed in the second exhaust pipe and cools the gas sent from the exhaust casing;
The second exhaust pipe is connected to an intermediate portion of the first exhaust pipe;
The exhaust casing includes a first portion in which a base end opening of the first exhaust pipe is formed, a second portion in which a base end opening of the second exhaust pipe is formed, and the exhaust It has a liquid storage plate that stands up from the bottom inside the housing, and a drain,
The liquid storage plate is located between the drain outlet and a base end opening of the first exhaust pipe, and has a liquid storage space partially partitioned between the drain outlet and the first exhaust pipe. Forming and storing the liquid from the spray in the liquid storage space,
The upper edge of the liquid storage plate is higher than the upper edge of the proximal end opening of the first exhaust pipe and is lower than the lower edge of the proximal end opening of the second exhaust pipe. A cooking device characterized by that. The heater forms a cylindrical heating space,
The fan is aligned along a disc connected to a rotating shaft of a motor that drives the fan, an annular plate that is spaced apart from the disc, and an outer peripheral edge of the disc and the annular plate. Is a one-end-bottomed cylindrical fan consisting of a plurality of blower blades,
The cooking device according to claim 1, wherein the diffusion plate extends in a radial direction from a rotation axis of the fan and rotates coaxially with the fan. The dripping device is a conduit extending from the housing top plate;
The cooking device according to claim 2, wherein a tip of the conduit is located in the vicinity of a rotation axis of the diffusion plate.   The cooking device according to claim 2 or 3, wherein a plurality of the diffusion plates are provided. A conduit the heat exchanger is connected to the dropping device, a liquid flowing in the heat exchanger, the heating cooker according to claim 1, characterized in that it is supplied to the dropping device. Said heat exchanger, the heating cooker according to claim 1, characterized in that extending spirally wound in the second exhaust pipe. The cooking device according to any one of claims 1 to 6, wherein the heat exchanger is detachably attached.

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