JP5316157B2 - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker including a grill device, achieving cooking for thicker material to be cooked and improving cleaning performance while the grill device is incorporated to heat both sides at the same time without impairing convenience for use and cooking performance. <P>SOLUTION: The grill device 6 is a both-sided grill device 6 provided with an upper heating unit 9 and a lower heating unit 10. The grill device 6 is provided with a cooking compartment 11 incorporating the upper heating unit 9 and the lower heating unit 10, a uniform heating plate 12 provided above the lower heating unit 9 so as to cover the lower heating unit, and a cooking plate 13 placed on the uniform heating plate 12. Material 14 to be cooked is directly put on the cooking heating plate 13 and cooked. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

  The present invention relates to a cooking device provided with a grill device, which is used in a kitchen of a general household, a commercial kitchen, or the like.

  Conventionally, the general configuration of the grill device in this type of heating cooker is that a cooking chamber is arranged in the grill device, a tray on which a grill net on which food is placed is placed is stored, and a heating body is faced in the cooking chamber. A method of heating using a Joule heat of a heating wire called a sheathed heater is generally used, and in recent years, a method of heating both surfaces at the same time is generally used.

  Hereinafter, the configuration and operation of a conventional cooking device will be described with reference to FIG.

  As shown in FIG. 14, the conventional cooking device includes a top plate 102 on which the cooked cooking container 101 is placed, a main body 103 constituting an outer shell, and a cooked cooking vessel 101 positioned below the top plate 102. The heating means 104 for heating, the cooking chamber 107 containing the upper heating body 105 and the lower heating body 106 located below the heating means 104, and the grill 109 and the grill 109 for placing the food 108 are placed thereon. A saucer 110 provided so as to be freely put in and out of the cooking cabinet 107 and an exhaust pipe 111 are provided above or behind the cooking cabinet 107, and a grill door 112 is provided at an opening for taking in and out the cooked food 108.

  In addition, although not shown, a control circuit, a drive circuit, and a cooling fan arranged inside the main body 103 and an operation unit are arranged in front of or above the main body 103.

  In such a heating cooker, the upper heating body 105 and the lower heating body 106 are generally called “sheath heaters” and are heated by using Joule heat of a heating wire. The surface temperature of the sheathed heater reaches a temperature of at least 500 ° C. because the food 108 is heated mainly using radiant heat generated by heating.

  In such a case, in particular, a large amount of smoke is generated from the oil and fat content of the cooked product 108 dripped on the lower heating body 106, and the smoke is reattached to the cooked product 108 and the taste is deteriorated. There was a risk that the oil and fat of the cooked product 108 dropped on the fire 106 ignited and the oil and fat collected on the cooked product 108 or the tray 110 was ignited.

  In addition, there is a problem that the lifespan is shortened due to the influence of corrosion or the like because juice containing fats and oils, moisture and salt dripped from the cooked product 108 directly touches the lower heating body 106.

  In addition, in consideration of the above-described ignition and the like, water may be poured into the tray 110. In order to fill this water, the tray 110 needs to have a certain depth, and the distance between the lower heating body 106 and the food 108. However, it is necessary to some extent in view of cooking performance and ignition, and a structure that requires depth and distance is arranged in the cooking cabinet 107. As a result, from the upper surface of the grill 109 to the upper heating body 105 There is also a problem that it is difficult to cook the thick cooked food 108, the shellfish that opens when heated, or the sponge cake that expands when heated.

In addition, there are two types of this type of cooker, one that is built into a kitchen counter called a built-in type and one that is placed on a table installed in a kitchen called a stationary type. There is something to do. In a general household kitchen, the product height installed in this kitchen is standardized as a module. In the case of a built-in type, the kitchen counter generally has a height of 220 mm (the product height is about 230 mm) on the top surface. Is a general size, and for a stationary mold, a height of 180 mm from the table surface is a general size. In particular, this stationary type is 40 to 50 mm lower in product height than the built-in type as described above, and therefore cooks a thicker cooked food 108 with a built-in grill device and heating both sides simultaneously. It was even more difficult to do.

  In addition, the lower heating body 106 is arranged below the cooking chamber 107 in order to secure the distance from the upper surface of the grill 109 to the upper heating body 105 as much as possible, and the lower heating body 106 becomes an obstacle. There also existed the subject that the cleanability of the bottom face of the cooking chamber 107 was bad.

As a method for solving these problems, a plate is detachably positioned on a lower heater provided in a lower body covered with an upper body, and the side wall of the plate and the inner wall of the lower body are disposed between them. An electric cooker in which an air flow passage is formed is disclosed (for example, see Patent Document 1). Further, in the same manner, in what includes a heating chamber that accommodates an object to be heated and a heating element that heats the heating chamber from the outside, the outer surface of the wall portion of the heating chamber projects inward of the heating chamber. There is also disclosed a heating cooker characterized in that a groove is formed along with the formation of the projecting portion, and the heating element is inserted into the groove as a rod-like shape (see, for example, Patent Document 2).
JP 58-019212 A Japanese Patent Laid-Open No. 10-169999

  The cooking devices disclosed in Patent Literature 1 and Patent Literature 2 are different from the conventional configurations, and both are provided with plates near or in contact with the upper side of the lower heater, and cook on the plates. It is. There is a grill net on which the food is placed as in the conventional configuration, there is a lower heating body below it, and there is a saucer for receiving the boiled food of the cooked food, etc. Instead of serving as a plate, the plate is provided close to or in contact with the lower heater, and cooking is performed on the plate so that the size in the cabinet can be increased, and the cooked food is thicker. Can cook. However, according to this document, there is no specific disclosure about the essential cooking performance by this configuration even though the inside dimensions can be made large. For example, the lower heater uses a rod-shaped heating element, a so-called sheathed heater. (Regarding Patent Document 1 in view of the upper heater in the figure), it is disclosed that heating is performed in proximity to or in contact with the plates (heating through the bottom plate for Patent Document 2), and cooking. Since the heat of the proximity part or the contact part is efficiently transmitted to the plates, the temperature distribution on the plate surface is particularly deteriorated. It is also a phenomenon that can occur remarkably when materials with high thermal conductivity are selected for the plates.In such a case, it is necessary to take measures against heat dispersion, such as increasing the heat capacity by increasing the thickness of the plates. There is no disclosure of a practical method. About plates, it is predicted that increasing the thickness will make it heavier and less convenient to use, and it is predicted that geometrical constraints will be required to improve heat uniformity to ensure cooking performance It is.

  As for cleanability, the lower heater is in the way for Patent Document 1, and the groove is formed with the formation of a protruding portion protruding inward of the heating chamber for Patent Document 2. Unevenness is formed on the bottom plate, and the cleaning property is deteriorated.

  Therefore, the cooking devices disclosed in Patent Document 1 and Patent Document 2 cannot be said to have fundamentally improved.

  The present invention solves the above-mentioned conventional problems, and cooks a thicker food while incorporating a grill device and simultaneously heating both sides without impairing usability and cooking performance. An object of the present invention is to provide a cooking device that realizes and has improved cleaning properties.

In order to solve the above-described conventional problems, a cooking device according to the present invention includes a main body constituting an outer shell, a top plate on which a heated cooking container is placed, and the heated cooking vessel located below the top plate. Heating means, a grill device located below the heating means, an exhaust pipe provided above or behind the grill device, and a grill door that covers the opening of the grill device and is arranged to be openable and closable. The grill device is a double-sided grilling device in which an upper heating body and a lower heating body are arranged, and is provided so as to cover the cooking chamber incorporating the upper heating body and the lower heating body, and the upper portion of the lower heating body. A soaking plate with a large heat capacity and a cooking heating plate placed on the soaking plate, and the lower heating body is partially with respect to the soaking plate as viewed from above And between the soaking plate Provided a gap, the soaking heating plate is heated by thermal radiation and convection from the lower heating body, in which to perform the cooking by putting directly food in the cooking heating plate .

  By providing the soaking plate so as to cover the lower heating body in this way, the heat of the lower heating body can be once devised to distribute the heat so that it is placed on this soaking heating plate and cooked. The heating plate is heated and heated so that the heating distribution on the cooking plate is improved, and the cooking plate that is detachable in and out of the cooking chamber does not need to be considered so it is lightweight. It can be a free shape that is easy to use.

  In addition, the lower heating body is also freed from restrictions by devising a soaking plate.

  In addition, since the cooking heating plate is heated indirectly through the soaking plate, cooking efficiency seems to be poor, but the grill device of the present invention is based on double-sided baking, The heating of the food is not only the bottom surface but also the entire top surface and side surfaces, and the amount of heat consumed for this is consumed as a whole inside the cooking chamber. The loss is minimized by adjusting the overall balance for heating the food.

  Further, by making the upper surface of the soaking plate substantially flat, the way of transferring heat to the cooking heating plate is improved, and the cleanability of the bottom surface is improved because of the substantially flat state.

  In addition, by configuring the soaking plate with a material having high thermal conductivity such as aluminum, soaking property is further enhanced, and the transfer of heat to the cooking heating plate becomes efficient.

  In addition, by forming a non-adhesive film layer on this soaking plate, it is possible to prevent dirt such as oil and fat scattered during cooking from cooking and even if it adheres, It becomes easy to wipe off due to the non-adhesiveness of the coating layer.

  In addition, by forming a hydrophilic coating layer on the soaking plate, even if oil and fat scattered during cooking or dirt such as cooking debris adheres to it and is stuck, clean it frequently with water. By doing so, water becomes hydrophilic between the dirt and the coating layer, and the dirt is floated to improve the cleaning property.

  In addition, by forming a coating layer having self-cleaning properties on the soaking plate, if the oil and fat scattered during cooking adheres, the oil and fat is decomposed and automatically cleaned by heating during cooking.

  In addition, by providing a temperature detection means for detecting the temperature of the soaking plate, and controlling the temperature of the cooking heating plate at an arbitrary temperature of 300 ° C. or lower, the ignition temperature (such as oil and fat content from the cooked food) 350 to 370 ° C.), cooking is possible at a temperature lower than 350 to 370 ° C., so that safety is enhanced and automatic cooking is possible by controlling the temperature to be optimal for cooking. In addition, when cooking cooked foods such as fish that contain a lot of oils and fats, the amount of smoke generated can be suppressed by controlling the temperature at about 200 ° C., which is generally less than the temperature at which smoke generation increases (230 to 250 ° C.). Is something that can be done.

  In addition, a heat shielding case is provided on the outer periphery of the cooking chamber, and an air insulation layer having a predetermined dimension is provided between the cooking chamber and the heat shielding case, so that the amount of heat consumed in the cooking chamber can be transferred to the main body or the outside. It can prevent outflow and can be cooked efficiently.

  In addition, a heat shield case is provided on the outer periphery of the cooking chamber, and a heat insulating material is provided between the cooking chamber and the heat shielding case to further prevent the amount of heat consumed in the cooking chamber from flowing out to the main body or outside. Can be cooked efficiently.

  Also, this soaking plate is provided with a recess for storing water, forming a water vapor generating part for generating water vapor in the cooking chamber, and generating water vapor in the cooking chamber during cooking, so that reheating and warming etc. In addition to being able to prevent drying with a cooking menu that is easy to dry, cooking steamed meat such as meat buns and shumai, etc., and steaming away unnecessary oils and fats contained in the cooked food to achieve a healthy and healthy performance, Steam that expels oxygen in the cabinet and suppresses the destruction of nutrients by an antioxidant action can realize cooking containing a lot of umami ingredients.

  In addition, a water tank that supplies water to the water vapor generation unit, a circulation fan that circulates the water vapor generated in the water vapor generation unit, a water vapor duct that introduces water vapor to the upper heating body, and the upper heating body and the cooking chamber By providing a superheated steam generation part provided with a partition plate in the cabinet and a superheated steam duct that re-directs the superheated steam generated by heating the upper heating body into the cooking chamber, the superheated steam comes into contact with the cooked food, for example, In the case of fish, the protein component in the vicinity of the surface portion is rapidly heated to solidify, and the umami component in the fish can be confined inside the fish without flowing out, so that the fish can be cooked deliciously.

  The protein in the vicinity of the fish surface is denatured and solidified at a temperature of 42 to 62 ° C., so it is necessary to rapidly heat it to a temperature of 62 ° C. or higher.

  When this superheated steam comes into contact with the surface of the cooked food, it cools and adheres to the surface of the fish as condensed water, and when the steam becomes condensed water, it is heated with cohesive heat, so the surface temperature of the fish rapidly increases. It will rise.

  At the same time, steam can be used to prevent drying with easy-to-dry cooking menus such as reheating and warming, and steamed dishes such as meat buns and shumai can also be washed away. It is possible to realize cooking that is rich in umami ingredients, with water vapor expelling oxygen in the chamber and suppressing destruction of nutrients by antioxidant action, while achieving a healthy and healthy workmanship.

In addition, by providing a hole in the internal partition plate and discharging a part of the superheated steam directly into the store, the superheated steam is brought into contact with the cooked food evenly from above and from any direction using the superheated steam duct. Can be cooked evenly and uniformly.

  Further, by providing this water tank in the grill door, the space can be effectively utilized, and the inside of the cooking chamber can be formed to the maximum.

  In addition, this grill door has a high-safety cooking that prevents burns due to sudden contact with the hot parts of the grill door by providing heat insulation with an air insulation layer or heat insulating material on the entire surface without providing an inspection window. Can be a container. Normally, in the case of a grill device using a sheathed heater or the like, the temperature of the observation window of the grill door is about 130 to 180 ° C., and even at this temperature, it will burn sufficiently depending on the touching time. The temperature of the superheated steam discharged into the chamber is assumed to be about 300 ° C., and it is fully predicted that such superheated steam is filled in the cooking chamber, and that the temperature of the grill door will be high. For grill doors that perform opening and closing operations, special measures to reduce temperature are required.

  In addition, by providing a catalyst body in either the steam duct or the superheated steam duct, smoke generated by cooking passes through the catalyst body to promote the oxidative decomposition reaction and reduce the amount of smoke generated. In addition, a comfortable cooking space is realized.

  Moreover, this catalyst body can further promote the oxidative decomposition reaction by providing a dedicated catalyst heating body in order to enhance the catalytic reaction, and further realize a comfortable cooking space with less generated smoke. .

  In addition, this water vapor generating part is formed by providing a special water vapor generating tank and a water vapor generating heating body outside the cooking chamber, and is interconnected with the water tank and the water vapor duct, so that the water vapor generating tank is in the water vapor generating tank before the start of cooking. Can be stored in advance, and the cooked food can be baked by bringing superheated steam into contact with the cooked food at the same time as the start of cooking. In addition, the optimal timing for each cooking is controllable by changing the timing etc. which discharge | emit superheated steam with a foodstuff.

  In addition, a cooking net is placed on the cooking heating plate, a food item is placed on the cooking net, and cooking is performed by combined heat transfer from the cooking heating plate and convection heat from superheated steam. It is possible to freely select an optimal heating method according to the conditions.

  According to the heating cooker of the present invention, without sacrificing usability and cooking performance, it is possible to cook a thicker food while adopting a configuration in which a grill device is built in and both surfaces are heated simultaneously, and cleaning is performed. It is possible to realize a cooking device with improved properties.

1st invention consists of the main body which comprises an outer shell, the top plate which mounts a to-be-heated cooking container, the heating means which is located under the said top plate, and heats the said to-be-heated cooking container, Below the said heating means A grill device located above or behind the grill device, and a grill door covering the opening of the grill device so as to be openable and closable. A double-sided grilling apparatus having a body, a cooking chamber containing the upper heating body and the lower heating body, a soaking plate having a large heat capacity , provided so as to cover the lower heating body, and the soaking plate. A heating plate for cooking placed on the heat heating plate, and the lower heating body is partially spaced from the heat equalization heating plate when viewed from above and between the heat equalization heating plate The soaking and heating pre DOO is heated by thermal radiation and convection from the lower heating body, in which to perform the cooking by putting directly food in the cooking heating plate.

By providing the soaking plate so as to cover the lower heating body in this way, the heat of the lower heating body can be once devised to distribute the heat so that it is placed on this soaking heating plate and cooked. The heating plate is heated and heated so that the heating distribution on the cooking plate is improved, and the cooking plate that is detachable in and out of the cooking chamber does not need to be considered so it is lightweight. It can be a free shape that is easy to use.

  In addition, the lower heating body is also freed from restrictions by devising a soaking plate.

  In addition, since the cooking heating plate is heated indirectly through the soaking plate, cooking efficiency seems to be poor, but the grill device of the present invention is based on double-sided baking, The heating of the food is not only the bottom surface but also the entire top surface and side surfaces, and the amount of heat consumed for this is consumed as a whole inside the cooking chamber. The loss is minimized by adjusting the overall balance for heating the food.

  In a second aspect of the invention, in particular, in the first aspect of the invention, the soaking plate has a substantially flat upper surface. By making the upper surface of the soaking plate substantially flat, the way of transferring heat to the cooking heating plate is improved, and the cleanability of the bottom surface is improved because of the substantially flat state.

  In a third aspect of the invention, in particular, in the first or second aspect, the soaking plate is made of a material having high thermal conductivity. By constructing the soaking plate with a material having high thermal conductivity such as aluminum, the soaking property is further improved and the transfer of heat to the cooking heating plate is also efficient.

  In a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, a coating layer having non-adhesiveness is formed on the soaking plate. By forming a non-adhesive coating layer on this soaking plate, it is possible to prevent oils and fats scattered during cooking and cooking dirt from adhering to the coating layer. It is easy to wipe off due to the non-adhesiveness.

  In a fifth aspect of the present invention, in particular, in any one of the first to third aspects, a soaking plate is provided with a hydrophilic coating layer. By forming a hydrophilic coating layer on this soaking plate, even if oil and fat scattered during cooking or dirt such as cooking debris adheres to it and is stuck, it is often sprayed with water. Thus, water becomes hydrophilic between the dirt and the coating layer, and the dirt is floated to improve the cleanability.

  In a sixth aspect of the invention, in particular, in any one of the first to third aspects of the invention, a coating layer having self-cleaning properties is formed on the soaking plate. By forming a film layer having self-cleaning properties on this soaking plate, if the oil and fat scattered during cooking adheres, the oil and fat is decomposed by heating during cooking and automatically cleaned.

In a seventh aspect of the invention, in particular, in any one of the first to sixth aspects of the invention, a temperature detecting means for detecting the temperature of the soaking plate is provided, and the temperature of the cooking heating plate is a predetermined temperature of 300 ° C. or lower. It is something to control with. By providing a temperature detection means for detecting the temperature of the soaking plate and controlling the temperature of the cooking heating plate at an arbitrary temperature of 300 ° C. or lower, the ignition temperature (350 to Cooking at a temperature lower than 370 ° C., the safety is enhanced, and automatic cooking is possible by controlling the temperature to be optimal for cooking. In addition, when cooking cooked foods such as fish that contain a lot of oils and fats, the amount of smoke generated can be suppressed by controlling the temperature at about 200 ° C., which is generally less than the temperature at which smoke generation increases (230 to 250 ° C.). Is something that can be done.

In an eighth aspect of the invention, in particular, in any one of the first to seventh aspects of the invention, a heat shield case is provided on the outer periphery of the cooking cabinet, and a predetermined dimension is secured between the cooking cabinet and the heat shield case. A heat insulating layer is provided. A heat shield case is provided on the outer periphery of the cooking chamber, and an air heat insulation layer having a predetermined dimension is provided between the cooking chamber and the heat shielding case, so that the amount of heat consumed in the cooking chamber flows out to the main body or the outside. Can be prevented, and can be cooked efficiently.

In particular, the ninth aspect of the invention is the invention according to any one of the first to seventh aspects, wherein a heat insulating case is provided on the outer periphery of the cooking chamber, and a heat insulating material is provided between the cooking chamber and the heat insulating case. . By providing a heat shielding case on the outer periphery of this cooking chamber and providing a heat insulating material between the cooking chamber and the heat shielding case, it is possible to further prevent the amount of heat consumed in the cooking chamber from flowing out to the main body or the outside. Can be cooked efficiently.

In a tenth aspect of the invention, in particular, in any one of the first to ninth aspects of the invention, a soaking plate is provided with a recess for storing water, a water vapor generating part for generating water vapor is formed in the cooking cabinet, and cooking is performed. By generating water vapor in the cooking chamber, it is possible to prevent drying in cooking menus that are easy to dry, such as reheating and warming, cooking steamed meat such as meat buns and shumai, etc. Achieving healthy and healthy results by washing away fats and oils and salt, and realizing cooking that is rich in umami ingredients, with steam expelling oxygen in the chamber and suppressing destruction of nutrients by antioxidant action It can be done.

In an eleventh aspect of the invention, in particular, in the tenth aspect of the invention, a water tank that supplies water to the water vapor generation unit, a circulation fan that circulates the water vapor generated in the water vapor generation unit, and a water vapor duct that introduces water vapor to the upper heating body And a superheated steam generating section provided with a partition plate for partitioning the upper heating body and the cooking chamber, and a superheated steam duct for again guiding the superheated steam generated by heating the upper heating body into the cooking chamber. As a result, superheated steam comes into contact with the cooked food.For example, in the case of fish, the protein component in the vicinity of the surface portion is rapidly heated to solidify, and the umami component in the fish can be trapped inside the fish without flowing out. Can cook fish deliciously.

  The protein in the vicinity of the fish surface is denatured and solidified at a temperature of 42 to 62 ° C., so it is necessary to rapidly heat it to a temperature of 62 ° C. or higher.

  When this superheated steam comes into contact with the surface of the cooked food, it cools and adheres to the surface of the fish as condensed water, and when the steam becomes condensed water, it is heated with cohesive heat, so the surface temperature of the fish rapidly increases. It will rise.

  At the same time, steam can be used to prevent drying with easy-to-dry cooking menus such as reheating and warming, and steamed dishes such as meat buns and shumai can also be washed away. It is possible to realize cooking that is rich in umami ingredients, with water vapor expelling oxygen in the chamber and suppressing destruction of nutrients by antioxidant action, while achieving a healthy and healthy workmanship.

According to a twelfth aspect of the invention, in particular, in the eleventh aspect of the invention, a hole is provided in the internal partition plate, and a part of the superheated steam is directly discharged into the interior, thereby using the upper portion of the cooked food and the superheated steam duct. Superheated steam can be brought into contact with the cooked food evenly from all directions, and cooking can be performed evenly and uniformly.

In the thirteenth invention, in particular, in the eleventh or twelfth invention, the water tank is provided in the grill door, so that the space can be effectively used and the inside of the cooking chamber can be formed to the maximum. Although there is no particular limitation, the effective space of the equipment is limited because the built-in modules are standardized in the cooking devices used in the kitchen etc., and how effective the space is in that It is important to use it.

According to a fourteenth aspect of the invention, in particular, in any one of the tenth to thirteenth aspects of the invention, the grill door is not provided with an inspection window, and the entire surface is improved by an air heat insulating layer or a heat insulating material. It can be a highly safe cooker that prevents burns and the like due to sudden contact with the high temperature part. Normally, in the case of a grill device using a sheathed heater or the like, the temperature of the observation window of the grill door is about 130 to 180 ° C., and even at this temperature, it will burn sufficiently depending on the touching time. The temperature of the superheated steam discharged into the chamber is assumed to be about 300 ° C., and it is fully predicted that such superheated steam is filled in the cooking chamber, and that the temperature of the grill door will be high. For grill doors that perform opening and closing operations, special measures to reduce temperature are required.

According to a fifteenth aspect of the invention, in particular, in any one of the tenth to fourteenth aspects of the invention, the catalyst body is provided in one of the steam duct and the superheated steam duct so that the smoke generated by cooking can By passing, the oxidative decomposition reaction is promoted and the amount of smoke generated is reduced, and a comfortable cooking space is realized.

In the sixteenth aspect of the invention, in particular, in the fifteenth aspect of the invention, by providing the catalyst body with a dedicated catalyst heating body to enhance the catalytic reaction, the oxidative decomposition reaction can be further promoted, and the generated smoke is less. A comfortable cooking space is realized.

In a seventeenth aspect of the invention, in particular, in any one of the tenth to sixteenth aspects, a water tank for supplying water to the water vapor generating unit and a water vapor duct for introducing water vapor to the upper heating body are provided, A special water vapor generation tank and a water vapor generation heating body are provided outside the cooking chamber, and the water tank and the water vapor duct are connected to each other to store water vapor in the water vapor generation tank in advance before cooking. The cooked food can be baked by bringing superheated steam into contact with the cooked food at the same time as the start of cooking. In addition, the optimal timing for each cooking is controllable by changing the timing etc. which discharge | emit superheated steam with a foodstuff.

An eighteenth invention is, in particular, in any one invention of the first 10-17, placing the Shoami on the cooking heater plate, placing the food on the grill, the cooking heating plate It is possible to freely select an optimal heating method suitable for cooking by performing combined heating by heat transfer and convection heat by superheated steam.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 shows an appearance of a heating cooker according to the first embodiment of the present invention. Hereinafter, it demonstrates using drawing.

  In the present embodiment, the heating means disposed below the top plate is of an electromagnetic induction heating type, but the present invention is not limited to this method. Moreover, although this Embodiment is a thing about a built-in heating cooker, this invention is not limited to this system.

  The cooking device in the present embodiment is provided with a main body 1 constituting the outer shell and a top plate 3 on which the cooked cooking container 2 is placed. The top plate 3 is made of a material that is not heated by electromagnetic induction using high heat-resistant glass or the like. The top frame 4 surrounds the outer periphery of the top plate 3 and constitutes part or almost all of the top surface of the main body 1, sufficiently withstands the heat from the cooked cooking container 2 transmitted through the top plate 3, and It looks good as an external part and is made of metal such as stainless steel and enameled steel plate that is resistant to corrosion. Below the top plate 3 is provided a heating means 5 for inductively heating the cooking container 2 to be heated. Although not shown, a driving circuit for supplying high-frequency power to the heating means 5 and an output of the driving circuit are provided inside the main body 1. And a cooling fan for cooling those circuits, and an operation unit is disposed in front of or above the main body 1.

  A substantially box-shaped grill device 6 positioned below the heating means 5 is disposed, an exhaust pipe 7 provided above or behind the grill device 6, and a grill door 8 that covers the opening of the grill device 6 and is freely opened and closed. The grill device 6 is a double-sided grilling device 6 in which an upper heating body 9 and a lower heating body 10 are arranged, a cooking chamber 11 having the upper heating body 9 and the lower heating body 10 incorporated therein, and a lower heating body 9 A soaking plate 12 provided so as to cover the upper side and a cooking heating plate 13 placed on the soaking plate 12 are arranged, and cooking is carried out by placing the food 14 directly on the cooking heating plate 13. is there.

  FIG. 2 is a perspective view showing details of the soaking plate in the first embodiment of the present invention, in which a part of the soaking plate is shown in cross section for easy understanding. 3 and 4 are cross-sectional views showing details of the soaking plate.

  As shown in FIG. 2, the soaking plate 12 is disposed so as to cover the lower heating body 10, and is fixed to the cooking chamber 11 by screws, caulking, welding, or the like.

  Here, when the heating of the upper heating body 9 and the lower heating body 10 is started, the upper surface side of the cooked food 14 is cooked by the heat radiation from the upper heating body 9 as shown in FIG. At this time, the temperature of the upper heating body 9 indicates a temperature of 500 ° C. or higher, and the internal temperature is controlled at about 300 ° C. In this case, the internal temperature is detected by the internal temperature detection means 15 such as a thermistor disposed in the internal storage, and the energization control to the upper heating body 9 is performed by a control circuit or relay means provided inside the main body (not shown). Is. Here, the temperature of the lower heater 10 is also 500 ° C. or higher, and the soaking plate 12 is heated by heat transfer by heat radiation and convection. At this time, the heat equalizing plate 12 is devised in various ways to improve the heat uniformity. For example, although the thickness of the entire top surface is increased and the heat capacity is increased to delay the rise of temperature, the heat dispersibility is increased. Thus, a method of further improving the thermal uniformity, or a method of increasing the thickness immediately above the lower heating body 10 and reducing the thickness of portions other than directly above to achieve a heat balance as shown in FIG. A method of simply separating the distance between the lower heating body 10 and the soaking plate 12 is also conceivable.

The heating plate 13 for cooking is heated by heat conduction from the soaking plate 12 or heat transfer by convection, and heat is applied to the food 14 by heating. The cooking heating plate 13 itself that can be detachably inserted into and removed from the cooking chamber 11 does not need to consider soaking, and thus can be made into a lightweight and easy-to-use free shape. In the figure, it is a corrugated plate shape, but this is suitable for cooking fish and meat, so that oil is dropped to the groove to a certain extent to prevent redeposition of oil oxidized by heating so as not to impair the flavor. It has a merit that can be done, and it can be said to be a healthy menu that reduces oil collection to drop oil. In addition, it is more suitable for pizza, pie, etc. to have a flat bottom surface, and it can be considered variously such as a plate for takoyaki with a round recess.

  Further, by devising the soaking plate 12 for the lower heating body 10, there is no restriction on the type of heating source.

  In addition, since the cooking heating plate 13 is indirectly heated through the soaking plate 12 to perform cooking, it seems that the heating efficiency to the food 14 is poor, but the grill device 6 is based on double-sided baking. The cooking 14 is heated not only on the lower surface, but also on the entire upper surface and side surfaces. The amount of heat consumed for this is consumed as a whole in the cooking chamber, and the soaking plate 12 is also cooked. The loss is suppressed to a minimum by adjusting the overall balance for heating the food 14, which is arranged in the cabinet 11.

  In addition, the soaking plate 12 has a substantially flat surface so that the heat transfer to the cooking plate 13 is improved, and the cleanness of the bottom surface is improved because of the substantially flat state. is there.

  Further, the soaking plate 12 is made of a material having high thermal conductivity such as aluminum, so that the soaking property is further improved and the transfer of heat to the cooking heating plate 13 becomes efficient.

  Moreover, this soaking plate 12 can prevent adhesion of oil and fat scattered during cooking and dirt such as cooking residue by forming a non-adhesive coating layer such as fluororesin or silicon resin. At the same time, even if it adheres, the non-adhesiveness of the coating layer facilitates wiping and improves the cleanability.

In addition, by forming a hydrophilic coating layer on the soaking plate 12, even if oils and fats scattered during cooking or dirt such as cooking debris adheres and sticks, water or the like is frequently added. By taking care, water becomes hydrophilic between the dirt and the coating layer, and the dirt is floated to improve the cleaning property. As a method for hydrophilizing the coating layer, it is possible to have a hydrophilic function by blending a silane compound into a fluorine-based or silicon-based paint having high heat resistance. This hydrophilicity is attributed to OH groups in silanol groups on the surface of the coating layer formed by siloxane bonds. Moreover, super hydrophilicity (a contact angle with water is 10 degrees or less) can also be shown by mix | blending titanium dioxide etc. which are photocatalyst raw materials. This is because when titanium dioxide is exposed to light, OH groups, which are hydrophilic groups, are generated on the particle surface. However, in this case, it is necessary to irradiate light in order to develop super hydrophilicity, and the feasibility is low in the embodiment of the present invention.

  Further, by forming a coating layer having self-cleaning property on the soaking plate 12, when the oil and fat scattered during cooking adheres, the oil and fat is decomposed and automatically cleaned by heating during cooking. . Here, as a method of giving the coating layer a self-cleaning property, for example, a method of blending a manganese oxide-based catalyst species that promotes oxidative decomposition action into the coating layer can be considered.

  Moreover, the heat of the lower heating body 10 is efficiently transmitted by integrally configuring the soaking plate 12 and the lower heating means 10 by die casting (casting) or brazing (brazing).

(Embodiment 2)
FIG. 5 is a cross-sectional view showing details of the grill device according to the second embodiment of the present invention. Hereinafter, it demonstrates using drawing.

  Grill device 6 in the present embodiment is provided with temperature detection means 16 comprising a thermistor or the like for detecting the temperature of soaking plate 12 and the temperature of cooking plate 13 is set at a predetermined temperature of 300 ° C. or lower. It is something to control. As shown in the figure, the temperature detection means 16 is arranged so as to directly detect the temperature of the soaking plate 12 and is arranged in a place that is not easily affected by the upper heating body 9, the cooking heating plate 13, and the food 14. It is desirable. Further, if it is affected by the lower heating body 10, it is necessary to devise such as providing a heat shielding cover. Other configurations are the same as those of the first embodiment.

  The temperature detection means 16 for detecting the temperature of the soaking plate 12 is provided, and the temperature of the cooking plate 13 is controlled at an arbitrary temperature of 300 ° C. or less, thereby igniting oil and fat components etc. coming out of the cooked product 14. Since cooking can be performed at a temperature lower than the temperature (350 to 370 ° C.), safety is enhanced, and automatic cooking is possible by controlling the temperature to an optimum temperature for cooking. In addition, when cooking a cooked product 14 with a large amount of oils and fats such as fish, the amount of smoke generated can be controlled by controlling the temperature at about 200 ° C., which is generally less than the temperature at which smoke generation increases (230 to 250 ° C.). It can be suppressed. In the case of fish and meat, the heat decomposition temperature of fat starts at 150 ° C., and it is about 200 ° C. that it starts to burn, and according to the embodiment of the present invention, it is safe and excellent in flavor or taste. Cooking is possible.

(Embodiment 3)
6 and 7 are cross-sectional views showing details of the grill device according to the third embodiment of the present invention.

  Hereinafter, it demonstrates using drawing.

  As shown in FIG. 6, the grill device according to the present embodiment is provided with a heat insulating case 17 on the outer periphery of the cooking chamber 11, and an air heat insulating layer that secures a predetermined dimension between the cooking chamber 11 and the heat insulating case 17. By providing 18, the amount of heat consumed in the cooking cabinet 11 can be prevented from flowing out to the main body 1 or the outside, and cooking can be performed efficiently. The thermal conductivity of still air is as low as 0.0237 W / m · K (at 0 ° C), and it is difficult to transfer heat in terms of material, but it is limited to the case where it remains stationary, and the heat of the air itself Movement is greatly changed by heat transfer by convection.

  Further, as shown in FIG. 7, a heat shielding case 17 is provided on the outer periphery of the cooking chamber 11, and a heat insulating material 19 is provided between the cooking chamber 11 and the heat shielding case 17, whereby the amount of heat consumed in the cooking chamber 11 is further increased. Can be prevented from flowing out to the main body 1 or the outside, and can be cooked efficiently. As the heat insulating material, the organic material generally has lower thermal conductivity, but the grill device in the present embodiment has a high temperature, and when viewed from the operating temperature range, it is a fibrous material such as inorganic glass wool or rock wool. It can be considered that the powder of heat insulating material or microtherm is hardened. Depending on the material, the thermal conductivity is as wide as 0.03 to 0.1 W / m · K (at room temperature), but it is easy to handle and stable performance can be obtained because there is little change due to convection like air. is there.

(Embodiment 4)
FIG. 8 is a cross-sectional view showing details of the grill device according to the fourth embodiment of the present invention.

  Hereinafter, it demonstrates using drawing.

As shown in FIG. 8, the heating cooker in the present embodiment is provided with a recess (steam generating unit) 20 in the soaking plate 12 and forms a steam generating unit 20 that generates steam in the cooking chamber 11. Before the start of cooking, water is stored in the steam generation unit 20 of the warehouse, and when cooking is started, the soaking plate 12 is heated by the lower heating body 10, and the water stored in the steam generation unit 20 is stored as water vapor. It fills 11 of them. By generating water vapor in the cooking chamber 11 in this way, it is possible to prevent drying in a cooking menu that is easy to dry, such as reheating or warming, cooking of steamed meat such as meat buns and shumai, etc. It contained a lot of umami ingredients that washed away unnecessary oils and fats contained in the water to achieve a healthy and healthy workmanship, and water vapor expelled oxygen in the storage 11 and suppressed the destruction of nutrients by antioxidant action Cooking can be realized. The optimal amount of water can be input depending on the amount of the cooking menu and the food 14, and the user can also select the appropriate timing for the input, and can be input at the optimal timing depending on the amount of the cooking menu and the food 14. It can be done.

(Embodiment 5)
FIG. 9 shows the appearance of a heating cooker according to the fifth embodiment of the present invention.

  Hereinafter, it demonstrates using drawing.

  As shown in FIG. 9, the heating cooker in the present embodiment includes a water tank 21 that supplies water to the steam generation unit 20, and a circulation fan 22 (including a motor) that circulates the steam generated in the steam generation unit 20. : A superheated steam generator 25 provided with a steam duct 23 for guiding steam to the upper heating body 9, a partition plate 24 for partitioning the upper heating body 9 and the cooking chamber 11, and an upper heating body 9 is provided with a superheated steam duct 26 that re-directs superheated steam generated by heating 9 into the cooking chamber 11. The water tank 21 is provided on the side of the grill device 6 so as to be detachable from the front, and supplies water. It can also be removed and washed. The supplied water is guided into the cooking chamber 11 through a pipe provided below the water tank 21 and supplied to the water vapor generating unit 20 as shown in the figure. Although not shown at this time, the amount of water vapor generated can be adjusted by adjusting the amount of water generated by controlling the amount of water supplied to the water vapor generating unit 20 by providing a flow rate adjusting valve or pump in the middle of the pipe, or adjusting the timing of generation. It is also possible to do. As shown in the figure, the superheated steam generated in the superheated steam generating section 25 is led into the cooking chamber 11 from the side of the cooking chamber 11 and led out so as to be in contact with the food 14 evenly. The amount, temperature, and timing at which superheated steam is derived can be freely controlled by the operation of the circulation fan 22 or the number of rotations, and are appropriately adjusted depending on the quality of cooking and the menu. In addition, although the temperature of the superheated steam at this time is about 300 ° C., it can be adjusted also by the operation of the upper heating body 9.

  In this way, the superheated steam comes into contact with the food 14 and, for example, if fish, the protein component in the vicinity of the surface portion is rapidly heated to solidify, and the umami component in the fish is not allowed to flow out and is trapped inside the fish. Can cook fish deliciously.

  The protein in the vicinity of the fish surface is denatured and solidified at a temperature of 42 to 62 ° C., so it is necessary to rapidly heat it to a temperature of 62 ° C. or higher.

  When this superheated steam comes into contact with the surface of the cooked food 14, it is cooled and adheres to the surface of the fish as condensed water, and when the steam becomes condensed water, it is heated by being given coagulation heat. To rise.

At the same time, steam makes it possible to prevent drying with easy-to-dry cooking menus such as reheating and warming, and steamed cooking such as meat steamer and shumai, as well as washing away unnecessary fats and oils contained in the cooked food 14 with steam. It is possible to achieve cooking that is rich in umami ingredients, with a healthy and healthy workmanship, and water vapor expelling the oxygen in the chamber 11 and suppressing the destruction of nutrients by antioxidant action.

  Further, as shown in FIG. 9, a hole is provided in the internal partition plate 24 and a part of the superheated steam is directly discharged into the interior 11 so as to be above the cooked product 14 and from all directions using the superheated steam duct 26. The superheated steam can be brought into contact with the cooked item 14 evenly and can be cooked uniformly.

  Further, as shown in FIG. 9, by providing a catalyst body 27 in the duct of either the steam duct 23 or the superheated steam duct 26 (steam duct 23 in the figure), smoke generated by cooking causes the catalyst body 27 to flow. By passing, the oxidative decomposition reaction is promoted and the amount of smoke generated is reduced, and a comfortable cooking space is realized. As the catalyst used for the catalyst body 27, a substance having high oxidation activity such as platinum, palladium, manganese and the like is used. In particular, platinum has high activity at a low temperature and is useful. A foam metal, a metal honeycomb, a ceramic honeycomb, or the like is used as a base material used for the catalyst body 27, but can be appropriately selected in view of cost and performance.

  Further, as shown in FIG. 9, the catalyst body 27 can further promote the oxidative decomposition reaction by providing a dedicated catalyst heating body 28 in order to enhance the catalytic reaction, and further reduces the amount of smoke generated and is comfortable. A cooking space is realized. In particular, it is possible to promote the oxidative decomposition reaction by raising the temperature and to select an inexpensive catalyst material itself. Further, even when the temperature in the cooking chamber 11 is low at the initial stage of cooking or the like, the circulation fan 22 is operated after heating with the dedicated catalyst heating body 28 to a temperature at which the catalyst body 27 easily reacts in advance by providing a time lag. It is also possible to reduce the generation of smoke from the beginning of cooking by starting cooking.

(Embodiment 6)
10 and 11 are cross-sectional views showing details of the grill device according to the sixth embodiment of the present invention.

  Hereinafter, it demonstrates using drawing.

  In the grill device according to the present embodiment, as shown in FIG. 10, the grill door 8 holds the grill glass 32 that forms the front surface and the grill glass 32, and confirms the quality of the food 14 in the cooking chamber 11. A grill cover 30 provided with an inspection window 29 is arranged on the cooking chamber 11 side, and is composed of a door handle 31 that becomes a handle when the grill door 8 is opened and closed, and a guard for preventing burns is formed above the grill door 8. It is also possible to do. The grill glass 32 is obtained by strengthening heat resistant glass, and the grill cover 30 is made of stainless steel having high corrosion resistance. The door handle 31 and the burn prevention guard are made of resin.

  By providing the water tank 21 in the grill door 8 formed in this way, the space can be effectively utilized and the inside of the cooking chamber 11 can be formed to the maximum. Although there is no particular limitation, the effective space of the equipment is limited because the built-in modules are standardized in the cooking devices used in the kitchen etc., and how effective the space is in that It is important to use it. In addition, the grill door 8 is normally formed so as to be detachable for the purpose of cleaning, and has a highly convenient configuration for providing a function for supplying water. Further, providing the water tank 21 in the grill door 8 has an effect of preventing the temperature in the cooking chamber 11 from being transmitted to the grill glass 32.

Further, as shown in FIG. 11, the grill door 8 is provided with a front grille cover 33 made of stainless steel having high corrosion resistance by replacing the grill glass 32 on the front surface without providing the observation window 29, and air insulation on the entire surface. The heat insulating property is enhanced by the layer or the heat insulating material 34. For the grill front cover 33, it is necessary to increase the thickness of the air heat insulating layer or the heat insulating material 34 in order to enhance the heat insulating effect, and a strong material is selected even if it is a thin plate. Also, depending on the material and configuration of the heat insulating material, the same effect can be obtained with resin or glass. By comprising in this way, it can be set as the highly safe cooker which prevented the burn etc. by touching the high temperature part of the grill door 8 suddenly. Usually, in the case of the grill device 6 using a sheathed heater or the like, the temperature of the observation window 29 of the grill door 8 is about 130 to 180 ° C., and even at this temperature, the burn may be sufficiently burned depending on the touching time. However, the temperature of the superheated steam discharged into the cooking chamber 11 is assumed to be about 300 ° C., such superheated steam is filled in the cooking chamber 11, and the temperature of the grill door 8 is sufficiently high. To be predicted. Thus, especially the temperature reduction measures are required for the grill door 8 on which the person performs the opening / closing operation.

(Embodiment 7)
FIG. 12 shows the appearance of the grill device according to the seventh embodiment of the present invention.

  Hereinafter, it demonstrates using drawing.

  In the grill apparatus according to the present embodiment, as shown in FIG. 12, the water vapor generating part is formed by providing a special water vapor generating tank 35 and a water vapor generating heating body 36 outside the cooking chamber 11, and the water tank 21 and the water vapor duct 23. Are connected to each other through the steam generation tank 35 and the flow rate adjusting valve 38 through the connection duct 37, so that superheated steam can be generated at a free timing of cooking. For example, it is possible to store water vapor in the water vapor generating tank 35 in advance before cooking, and to bake the food 14 by bringing the superheated steam into contact with the food 14 at the same time as cooking is started. The temperature of the object 14 can be increased. In addition, the timing etc. which discharge | emit superheated water vapor | steam can be freely changed with the kind of cooking thing 14. FIG.

(Embodiment 8)
FIG. 13: is sectional drawing which shows the detail of the grill apparatus in the 8th Embodiment of this invention. Hereinafter, it demonstrates using drawing.

  As shown in FIG. 13, the grill apparatus according to the present embodiment places a grill net 39 on the cooking heating plate 13, places the cooked food 14 on the grill net 39, and cooks the cooking heating plate 13. It is possible to freely select the most suitable heating method according to cooking by performing combined heating by heat transfer from convection and convection heat by superheated steam. For example, by discharging heated steam under the cooked product 14, the temperature rise of the entire cooked product is made more uniform, and a plump finish can be obtained especially in steamed dishes.

  As described above, the heating cooker according to the present invention is a cooking device provided with a grill device, and has a configuration in which the grill device is built in and heated on both sides at the same time without impairing usability and cooking performance. It can be used to cook cooked foods that have improved cleaning properties and can be applied to all types of cookers regardless of the grill heating means and cooking functions other than the grill. is there.

Sectional drawing which shows the detail of the heating cooker in the 1st Embodiment of this invention Perspective view showing details of the soaking plate Sectional view showing details of isothermal heating plate Sectional view showing details of isothermal heating plate Sectional drawing which shows the detail of the grill apparatus in the 2nd Embodiment of this invention. Sectional drawing which shows the detail of the grill apparatus in the 3rd Embodiment of this invention. Sectional view showing details of the grill device Sectional drawing which shows the detail of the grill apparatus in the 4th Embodiment of this invention. Sectional drawing which shows the detail of the heating cooker in the 5th Embodiment of this invention Sectional drawing which shows the detail of the grill apparatus in the 6th Embodiment of this invention. Sectional drawing which shows the detail of the grill apparatus in the 6th Embodiment of this invention. Sectional drawing which shows the detail of the grill apparatus in the 7th Embodiment of this invention Sectional drawing which shows the detail of the grill apparatus in the 8th Embodiment of this invention. Sectional drawing showing a conventional cooking device

DESCRIPTION OF SYMBOLS 1 Main body 2 Heated cooking container 3 Top plate 4 Top frame 5 Heating means 6 Grill apparatus 7 Exhaust pipe 8 Grill door 9 Upper heating body 10 Lower heating body 11 Cooker 12 Soaking plate 13 Cooking heating plate 14 Cooked food 15 Internal temperature detection means 16 Temperature detection means 17 Heat shielding case 18 Air heat insulation layer 19 Heat insulation material 20 Water vapor generation part 21 Water tank 22 Circulation fan (including motor)
23 Steam Duct 24 Internal Partition 25 Superheated Steam Generator 26 Superheated Steam Duct 27 Catalyst 28 Catalyst Heater 29 Peep Window 30 Grill Cover 31 Door Handle 32 Grill Glass 33 Grill Front Cover 34 Air Insulation Layer or Insulation Material 35 Steam Generation Tank 36 Steam generating heater 37 Connecting duct 38 Flow control valve 39 Burning net

Claims (18)

A main body constituting the outer shell,
A top plate on which the cooking container to be heated is placed;
Heating means located below the top plate for heating the heated cooking container;
A grill device located below the heating means;
An exhaust pipe provided above or behind the grill device;
A grill door that covers the opening of the grill device and is freely opened and closed,
The grill device is
A double-sided grilling device with an upper heating element and a lower heating element,
A cooking chamber incorporating the upper heating body and the lower heating body, a soaking plate having a large heat capacity , provided so as to cover the upper side of the lower heating body, and heating for cooking placed on the soaking plate arranged and the plate, the,
The lower heating body is provided partially with respect to the soaking plate as viewed from above and with a gap between the soaking plate and the soaking plate,
The soaking plate is heated by heat radiation and convection from the lower heating element;
The cooking is performed by directly placing the food on the heating plate for cooking ,
Cooking cooker. The heating cooker according to claim 1, wherein the soaking plate has a substantially flat upper surface. The heating cooker according to claim 1 or 2, wherein the soaking plate is made of a material having high thermal conductivity. The cooker according to any one of claims 1 to 3, wherein a coating layer having non-adhesiveness is formed on the soaking plate. The heating cooker according to any one of claims 1 to 3, wherein a hydrophilic coating layer is formed on the soaking plate. The cooker according to any one of claims 1 to 3, wherein a coating layer having self-cleaning properties is formed on the soaking plate. Disposing the temperature sensing means for sensing the temperature of the soaking heating plate, to control the temperature of the cooking heating plate at 300 ° C. below the predetermined temperature to any one of claims 1 to 6, wherein The cooking device described. Provided heat shield case on the outer periphery of the cooking chamber, any one of claims 1 to 7, characterized in that a heat insulating air layer that ensures a predetermined dimension between the cooking chamber and the heat insulating casing The heating cooker described in 1. The heating cooker according to any one of claims 1 to 7 , wherein a heat insulating case is provided on an outer periphery of the cooking chamber, and a heat insulating material is provided between the cooking chamber and the heat insulating case. The heating cooker according to any one of claims 1 to 9, wherein a concave portion for storing water is provided in the soaking plate so as to generate a steam in the cooking chamber. A water tank for supplying water to the water vapor generating unit, a circulation fan for circulating the water vapor generated in the water vapor generating unit, a water vapor duct for guiding the water vapor to the upper heating body, and the upper heating body and the cooking chamber. a superheated steam generating unit provided with the internal partition plate partitioning, according superheated steam generated by heating of the upper heating body to claim 10, characterized in that a superheated steam duct that leads back into the cooking chamber Cooking cooker. The cooking device according to claim 11 , wherein a hole is provided in the inner partition plate, and a part of the superheated steam is directly discharged into the chamber. The cooking device according to claim 11 or 12 , wherein a water tank is provided in the grill door. The heating cooker according to any one of claims 10 to 13 , wherein the grill door is provided with a heat insulating layer or a heat insulating material over the entire surface without providing an inspection window. The cooking device according to any one of claims 10 to 14 , wherein a catalyst body is provided in one of the steam duct and the superheated steam duct. The cooking device according to claim 15 , wherein a dedicated catalyst heating body is provided in the catalyst body to enhance the catalytic reaction. A water tank for supplying water to the water vapor generating unit and a water vapor duct for introducing water vapor to the upper heating body are provided, and the water vapor generating unit is formed by providing a special water vapor generating tank and a water vapor generating heating body outside the cooking chamber. The cooker according to any one of claims 10 to 16 , wherein the water tank and the water vapor duct are connected to each other at the water vapor generating part. 12. A combined heating by placing a grill on a cooking plate, placing a food on the grill, and transferring heat from the cooking plate and convection heat from superheated steam. The cooking device according to any one of to 17 .

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