JP5378289B2 - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To efficiently defat and reduce salt in a heated object with superheated steam and to roast the heated object deliciously. <P>SOLUTION: This cooker includes upper and lower heaters 27a, 27b for heating the heated object in a cooking chamber 26, and a tray 31 on which a gridiron 33 is placed. A front part of the lower heater 27b close to the rear side of a door 32 of the cooking chamber 26 is provided with a laterally-long heating part 27b-1 extending along the breadth direction of the gridiron 33, and a tank support member 33d is fixed to a front side lateral wire rod 33a of the gridiron 33. A laterally-long steam tank 41 is disposed in a freely taken-out manner on the tank support member 33d to be close to the laterally-long heating part 27b-1. A tank 44 covering an upper face opening 41d of a steam tank 41 with a tank cover 42 is provided with a pipe 60 having a water absorption port 60a lower than the predetermined water level 50 in the steam tank 41, and a discharge port 60b is provided on the outside of a side face 41c of the tank 44 and above the laterally-long heating part 27b-1. <P>COPYRIGHT: (C)2012,JPO&amp;INPIT

Description

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

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

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

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

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

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

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

  Moreover, what was described in patent document 3 stores water in a saucer, heats the water of a saucer with the steam heater provided under this saucer, generates a vapor | steam, and produces | generates the generated vapor | steam in the heater in a roaster cabinet. This is a roaster that performs heating cooking while making it superheated steam by heating, and applying the superheated steam to food to efficiently remove salt and fats and oils contained in the food.

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

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

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

  However, since the fish-baking apparatus described in the above-mentioned patent document 1 does not put water in the saucer, the fish is baked so that the baked fish does not become damp, but the effects of degreasing and salt reduction are hardly expected. .

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

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

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

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

  According to a second aspect of the present invention, an evaporation portion is provided on the side surface of the tank, and the evaporation portion is provided below the discharge port of the pipe.

  According to claim 1 of the present invention, heat is transmitted from the horizontally long heat generating portion to the entire tank, the water in the tank is efficiently heated, and the pressure in which the air in the sealed tank expands and pushes out the water is applied, Water is dripped from the discharge port to the horizontally long heat generating portion through the pipe to generate water vapor. The steam sprayed into the cooking chamber is further heated by the lower heater to form superheated steam, and the superheated steam can be supplied from a short time after the start of cooking to heat the heated object. The salt can be efficiently performed, and the cooked product can be baked without making it moist or reducing the taste.

  Furthermore, after the water has been completely discharged from the tank pipe, a small amount of residual water at the bottom of the tank is heated by the tank to generate water vapor and heated by the upper and lower heaters to become superheated water vapor, so that all the water in the tank can be used up.

  Further, it is not necessary to separately provide a heater for heating the tank exclusively, and a mechanism for generating superheated steam can be provided at a minimum cost while securing a space in the current cooking cabinet.

  Furthermore, the tank has a tank support member fixed to the wire rod on the front side of the grill net, and is disposed so as to be freely removable on the tank support member. Therefore, the tank can be easily removed from the cooking chamber simply by pulling it out of the cooking chamber and lifting it up. It can be taken out and the water filling operation is easy and cleaning is also easy.

  According to the second aspect, when water is dripped from the discharge port to the evaporation section heated by the horizontally long heat generating section, water vapor is instantaneously generated. And since the water vapor spouted in the cooking chamber is further heated by the lower heater to become superheated steam, a large amount of superheated steam can be supplied after a short time after the start of cooking, so that it adheres to the object to be heated and is heated. Can effectively remove fat and reduce salt.

  According to the present invention, it is possible to provide a cooking device that can perform health-oriented cooking using the superheated steam of the cooking device and can enhance the degreasing and salt reducing effects.

It is a perspective view of the state which stored the heating cooker in one Example of this invention in the system kitchen. It is AA sectional drawing of FIG. It is explanatory drawing which shows the positional relationship of the tank and lower heater in Example 1 of this invention. It is explanatory drawing which shows the pipe of the tank in Example 1 of this invention. It is BB sectional drawing of FIG. It is a perspective view of the grill of the heating cooker in Example 1 of the present invention. It is explanatory drawing which shows the positional relationship of the tank and lower heater in Example 2 of this invention. It is explanatory drawing which shows the evaporation part of the tank in Example 2 of this invention. It is BB sectional drawing of FIG. It is sectional drawing which shows the evaporation part of the tank in Example 3 of this invention.

  Hereinafter, embodiments of the present invention will be described with reference to FIGS.

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

  1 and 2, the main body 2 of the heating cooker is installed by dropping from the upper surface of the system kitchen 1, and after the installation, an oven (roaster) 4 and an operation unit panel 5 described later of the main body 2 are placed on the front surface of the system kitchen 1. It can be operated from the department.

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

  The upper surface operation unit 9 and the upper surface display unit 10 are used for cooking in the mounting unit 6 described later, and are disposed in front of the upper surface of the plate 3 or the plate frame 14.

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

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

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

  The oven 4 is for baking a heated object 30 such as fish, meat, and pizza, and is arranged on the left or right side of the front surface of the main body 2. (In this embodiment, it is arranged on the left side of the main body 2.) The oven may be called a roaster or grill as a name.

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

  In FIG. 2, the cooking chamber 26 has a box shape with an open front, and upper and lower heaters 27 (upper heater 27a, lower heater 27b) made of a heating element such as a sheathed heater are provided at the upper and lower portions. is set up.

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

  2 and 3, the front opening of the cooking chamber 26 is closed by a door 32 that is detachably connected to the front surface of a tray 31 described later, and the handle 11 is attached to the front side of the door 32. The tray 31 is attached to the back side.

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

  Further, an air purifying catalyst 34 for purifying smoke and odor generated in the cooking chamber 26 and a catalyst heater 37 for heating the catalyst 34 are disposed on the inlet side of the exhaust outlet 29, and smoke and odors are disposed on the way. Exhaust means 36 for forcibly discharging the odor out of the main body 2 through the exhaust port 8 is provided. The exhaust means 36 is composed of an exhaust fan 36a and an exhaust motor 36b.

  An air intake 43 is provided between the lower portion of the front side of the cooking chamber 26 and the door 32. When the exhaust means 36 is driven, outside air flows into the cooking chamber 26 from the air intake 43, and a receiving tray 31 described below. It flows to the exhaust passage 35 side while cooling the lower surface of the.

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

  3 and 6, the grill 33 has a horizontal wire 33 a having a predetermined gap and arranged in parallel from the rear to the front, and a horizontal wire having a stepped shape for escaping a pipe 60 of the tank 44 described later. 33e and a pair of frame wire rods 33b which are substantially U-shaped, fix both ends of the horizontal wire rods 33a and 33e on the upper portion, and are placed on the inner peripheral step portion of the tray 31, A holding wire 33c for holding the gap between the upper and lower portions constant is fixed between the U-shaped portions.

  In FIG. 6, 33d is a tank support member, which forms a wire rod into a substantially U shape, fixes both ends to the foremost horizontal wire rod 33e and the next horizontal wire rod 33a of the grill net 33, and has an intermediate substantially copper rod. The character-shaped portion is extended to the back side of the door 32, and the extended wire rods 33d-1 are curved in a dish shape so that a tank 44 described later can be supported. The reason why both ends of the tank support member 33d are fixed to the foremost horizontal wire 33e and the next horizontal wire 33a is to increase the strength of the tank support member 33d, and only the foremost horizontal wire 33e. Or, even if it is fixed only to the adjacent horizontal wire 33a, there is no problem as long as the strength can be maintained.

  3, 4, and 5, the steam tank 41 is drawn into a horizontally long shape by a heat-resistant metal plate such as a stainless material, and has a water reservoir portion 41 a that stores about 30 to 100 cc of water at the lower portion, An outward flange portion 41b is formed in the portion, and heat-resistant black fluororesin or ceramic coating is applied to the outer peripheral surface for the purpose of preventing discoloration and improving heat transfer.

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

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

  The pipe 60 of the tank 44 is made of a heat-resistant metal such as stainless steel by bending a tube having an inner diameter of about 5 mm into a substantially inverted L shape. The water inlet 60a is located in the water reservoir 41a of the steam tank 41 close to the bottom to a position lower than the lowest water level of the amount of water used below the predetermined water level 50, and just below the water inlet 60a of the bottom 41e in consideration of cleanability. The bottom portion 41e is disposed with a gap of about 3 mm. The discharge port 60b protrudes from the side surface 41c and is disposed at a position higher than the predetermined water level 50 under the flange portion 41b. The pipe 60 penetrates the side surface 41c of the steam tank 41 and is fixed by press-fitting or welding.

  Further, there may be a plurality of pipes 60, and the plurality of pipes 60 may have different inner diameters or irregular shapes. The pipe 60 may also be coated with heat-resistant black fluororesin or ceramic coating for the purpose of preventing discoloration and improving heat transfer. In addition, you may adjust the quantity of the residual water which does not pick up from the water suction port 60a by providing a dent and an inclination directly under the water suction port 60a of the bottom part 41e.

  A tank lid 42 is detachably mounted on the upper surface of the steam tank 41. The steam tank 41 and the tank lid 42 constitute a sealed container tank 44. The tank lid 42 is made of a stainless material that has good heat resistance and does not rust, and has a heat resistant fluororesin or ceramic coating on the surface for the purpose of preventing discoloration and improving cleanability.

  The packing 61 is a molded product such as heat-resistant silicon and is provided on the inner surface of the tank lid 42. The packing 61 of the tank lid 42 comes into contact with the upper opening 41d of the steam tank 41 to seal it.

  Further, the tank lid 42 is positioned above the upper surface of the grill 33 so that it can be easily attached and detached, and a convex portion 42a is provided at a substantially central portion in the longitudinal direction. When a part of the object to be heated 30 is placed on the convex portion 42a, the discharge port 60b is prevented from being blocked. The tank lid 42 is attached to the steam tank 41 even if the front and rear are reversed.

  Further, the pipe 60 may be fixed to the tank lid 42 instead of the steam tank 41.

  The door 32 and the tray 31 are not limited to the configuration in which the door 31 is fixed by the hook 31b, but the door 32 is detachably fixed to the rail member, and the tray 31 is detachably mounted on the rail member. Good. In that case, the catch 31 does not have the hook 31b.

  The present embodiment is configured as described above. Next, the operation of superheated steam cooking will be described in detail with reference to FIGS.

  First, the handle 11 of the door 32 is pulled forward to expose the tank 44 together with the tray 31 to the front surface of the cooking chamber 26, and the tank 44 of the tank 44 placed on the dish-shaped wire 33d-1 of the tank support member 33d. The lid 42 is opened and about 30 cc of water is supplied to the water reservoir 41a. The packing 61 of the tank lid 42 is fitted into the upper opening 41 d of the steam tank 41 to securely cover the steam tank 41.

  Next, the prepared chicken is placed on the grill 33.

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

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

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

  Fat begins to melt from the chicken in a few minutes from the start of heating mainly by the lower heater 27b, and at the same time, the water in the steam tank 41 is heated by the heat from the horizontally long heat generating portion 27b-1. The temperatures at which meat fats generally melt are 30 to 32 ° C. for chicken, 33 to 46 ° C. for pork, and 40 to 50 ° C. for beef.

  Before the heating, the water surface in the pipe 60 is at the same height as the water surface of the water reservoir 41a. However, when the water is heated, the pressure in the air in the sealed tank 44 expands and pushes out the water. When the temperature of the water reaches about 80 ° C., water flows from the water inlet 60a into the pipe 60, the water level in the pipe 60 rises, reaches the outlet 60b, and water is discharged. When the water in the pipe 60 is filled and transported from the water suction port 60a to the discharge port 60b, the water in the steam tank 41 sequentially enters the water suction port 60a and is discharged from the discharge port 60b.

  Water discharged from the discharge port 60b hits the horizontally long heat generating portion 27b-1 of the lower heater 27b disposed immediately below the discharge port 60b, thereby generating water vapor. The generated steam comes into contact with the lower heater 27b heated to a high temperature in the cooking chamber 26, and becomes superheated steam of about 200 ° C.

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

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

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

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

  When the temperature of the chicken rises and the fat in the chicken rises to a temperature at which the fat melts, the fat dissolves.When the temperature of the chicken rises further, the whole chicken shrinks due to protein coagulation, and the fat melted inside the chicken on the surface. leak. The fat that has flowed out to the surface is dropped onto the saucer 31 together with water droplets adhering to the surface of the chicken, and excess fat is removed from the chicken. Generally speaking, the temperature at which heat denaturation of the meat where the protein solidifies is 60 to 70 ° C., and the temperature at which the surface becomes hard is about 80 ° C. Degreasing can be performed effectively by supplying superheated steam and cooking until the meat undergoes thermal transformation and becomes hard.

  Thereafter, heating is continued mainly with the lower heater 27b until the whole chicken is heated. On the other hand, after the water has been completely discharged from the pipe 60 of the tank 44, the slight remaining water at the bottom 41e of the tank 44 is heated in the tank 44. Then, steam is generated and heated by the upper and lower heaters 27 to become superheated steam. After the elapse of a predetermined time from the start of heating, the upper heater 27a is turned on, and automatic cooking ends when the color of baking is adjusted.

  During this heating, the temperature in the cooking chamber 26 rises to about 300 ° C. by the upper and lower heaters 27.

  At the end, since the water supplied to the water reservoir 41a of the steam tank 41 is almost used up, the food after cooking does not become damp.

  When cleaning the tank 44 after cooking, the handle 11 of the door 32 is pulled forward, the tray 31 is pulled out from the cooking chamber 26, and the tank 44 may be lifted out by hand, paying attention to burns.

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

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

  Next, Example 2 will be described. Example 2 relates to a configuration in which water dropped from the discharge port 60b is further easily evaporated.

  Hereinafter, the structure and operation different from those of the first embodiment will be described with reference to FIGS.

  7-9, the evaporation part 70 which fixed one piece is provided under the discharge port 60b of the pipe 60 with which the side surface 41c of the steam tank 41 which comprises the tank 44 is provided. The evaporating section 70 is in the shape of a horizontally long dish formed of a stainless steel material having good heat resistance, and is surrounded by an edge 70a raised up. The evaporation part 70 is disposed above the horizontally long heat generating part 27b-1 with a gap of about 4 mm being approached, and the evaporation part 70 as a whole is heated to about 140 ° C. on average. The evaporation unit 70 is heated by the horizontally long heat generating unit 27b-1, and receives water dropped from the discharge port 60b to generate water vapor.

  A locking portion 71 may be provided on the back side of the edge 70a of the evaporation portion 70 and locked to the horizontal wire 33a adjacent to the front horizontal wire 33e of the grill 33.

  The position of the evaporating unit 70 is based on the optimum temperature at which water droplets evaporate most quickly when the temperature of the evaporating part is about 140 ° C., and does not evaporate quickly even at low or high temperatures.

  And the water discharged in a short time is instantly evaporated in the evaporating section 70 in order to generate water vapor. The water vapor generated in the evaporation unit 70 is further heated by the lower heater 27b to become superheated water vapor.

  Therefore, it is possible to generate water vapor without leaving the water discharged from the tank 44 in the evaporation unit 70 and supply a large amount of superheated water vapor after a short time from the start of cooking. It is efficient by increasing the degreasing and salt reducing effects.

  In the embodiment of the present invention, the pipe 60 is fixed to the steam tank 41, but the pipe 60 may be fixed to the tank lid 42 instead of the steam tank 41.

  Next, Example 3 will be described. As in the second embodiment, the third embodiment also relates to a configuration that makes it easier to evaporate water dropped from the discharge port 60b.

  Hereinafter, parts different from those in the second embodiment will be described with reference to FIG.

  In FIG. 10, an evaporation unit 70 in which one piece is fixed is provided below the discharge port 60 b of the pipe 60 provided on the side surface 41 c of the steam tank 41 constituting the tank 44. The evaporation unit 70 is disposed below the horizontally long heat generating unit 27b-1 with a gap of about 4 mm approached, and the evaporation unit 70 as a whole is heated to about 140 ° C. on average.

  Since the evaporation part 70 is located below the horizontally long heat generating part 27b-1, the rear side of the edge 70a does not include the locking part 71 as shown in FIG.

  As described above, according to the present embodiment, in the cooking chamber 26, the tank 44 is provided with the water suction port 60a lower than the predetermined water level 50 and the pipe 60 provided with the discharge port 60b outside the side surface 41c of the tank 44, and the discharge port 60b is provided. Since it is provided above the horizontally long heat generating portion 27b-1 of the lower heater 27b, heat is transferred from the horizontally long heat generating portion 27b-1 to the entire tank 44, so that water in the tank 44 is efficiently heated and the inside of the sealed tank 44 is sealed. A pressure is applied to expand the air to push out water, and water is dropped from the discharge port 60b to the horizontally long heat generating portion 27b-1 through the pipe 60 to generate water vapor. Then, the steam sprayed into the cooking chamber 26 is further heated by the lower heater 27b to be superheated steam, and the superheated steam can be supplied after a short time from the start of cooking, and the heated object is degreased. , It can reduce salt efficiently and can be baked without moistening or deteriorating taste.

  Further, after the water is completely discharged from the pipe 60 of the tank 44, a slight residual water in the bottom portion 41e of the tank 44 is heated in the tank 44 to generate water vapor and is heated in the upper and lower heaters 27 to become superheated water vapor. You can use all the water.

  Further, it is not necessary to separately provide a heater for heating the tank 44 exclusively, and it is possible to provide a mechanism for generating superheated steam at a minimum cost while securing a space in the current cooking chamber 26.

  Further, since the tank 44 has a tank support member 33d fixed to the front horizontal wire 33a of the grill 33 and is disposed so as to be freely removable on the tank support member, the tray 31 is simply pulled out of the cooking chamber 26 and lifted up. It can be easily taken out from the cooking chamber 26, so that the water filling operation is easy and the cleaning is also easy.

  Further, since the evaporation unit 70 is provided on the side surface 41c of the tank 44, and the evaporation unit 70 is provided below the discharge port 60b of the pipe 60, the evaporation unit 70 heated by the horizontally long heat generating unit 27b-1 is connected to the evaporation unit 70 from the discharge port 60b. When water is dripped, water vapor is instantly generated. And since the water vapor sprayed in the cooking chamber 26 is further heated by the upper and lower heaters 27 to be superheated steam, a large amount of superheated steam can be supplied after a short time from the start of cooking, so that it adheres to the object to be heated. Heating and heating can efficiently perform degreasing and salt reduction effects.

  According to the present invention, it is possible to provide a cooking device that can perform health-oriented cooking using the superheated steam of the cooking device and can enhance the degreasing and salt reducing effects.

2 Main body 26 Cooking chamber 27 Upper / lower heater 27a Upper heater 27b Lower heater 27b-1 Horizontally long heat generating portion 30 Object to be heated 31 Sauce tray 32 Door 33 Grille 33a Horizontal wire 33d Tank support member 41 Steam tank 41c Side surface 41d Upper surface opening 42 Tank lid 44 Tank 50 Predetermined water level 60 Pipe 60a Water inlet 60b Discharge port 70 Evaporating section

Claims (3)

A cooking cabinet disposed in the body of the heating cooker and having a front opening;
A door that closes the front opening of the cooking chamber;
Upper and lower heaters that are provided above and below the cooking chamber to heat the object to be heated,
A grill that is placed between the upper and lower heaters and places the object to be heated;
In the heating cooker equipped with the grill, and a saucer disposed below the lower heater,
A horizontal heat generating portion along the horizontal width direction of the grill is provided on the front portion of the lower heater near the back side of the door, and a tank support member extending to the rear side of the door is fixed to the front horizontal wire rod of the grill. ,
On the tank support member, a horizontally long steam tank made of metal is disposed so as to be close to the horizontally long heat generating portion of the lower heater, and the upper surface opening of the steam tank is covered with a removable tank lid, The steam tank and the tank lid constitute a tank, and the tank is provided with a pipe having a water intake port that is lower than a predetermined water level inside the steam tank, and the discharge port of the pipe is disposed outside the side surface of the tank. A heating cooker provided above the horizontally long heat generating portion.   The cooking device according to claim 1, wherein an evaporation section is provided on the side surface of the tank, and the evaporation section is provided below the discharge port of the pipe. A cooking chamber having a front opening;
A door that closes the front opening of the cooking chamber;
A lower heater provided below the cooking chamber;
A grill provided above the lower heater;
A saucer provided below the lower heater;
A tank support member fixed to the front side of the grill,
A tank placed on the tank support member;
A pipe for guiding the water inside the tank to the outside of the tank,
A heating cooker characterized by generating water vapor by dripping water guided to the outside of the tank through the pipe onto the lower heater.

Images