JP6179311B2 - Home bakery - Google Patents

Description

  The invention of this application relates to the configuration of a home bakery provided with heating means for heating the upper part of the pan above the pan case in addition to the electromagnetic induction type pan case heating means for heating the pan case.

  Nowadays, baking bread at home has become commonplace, and home bakery (bakers) are provided by manufacturers.

  Such a home bakery is generally attached to an outer case which is a main body case, a baking chamber provided in the outer case, a pan case which is removably stored in the baking chamber, and an inner bottom portion of the pan case. Bread pan blades, one annular structure electric heater for heating the pan case disposed on the outer periphery of the pan case, and pan blade rotation driving means provided on the lower side (baking chamber bottom) of the pan case And a lid that can be opened and closed above the opening of the outer case (above the firing chamber) (see, for example, Patent Documents 1 to 3).

  And after putting water, strong powder, sugar, salt, fats and oils, etc. in the bread case, and further adding yeast, after pressing the start switch, the bread blade is rotated to knead the bread dough "kneading process" After the “fermentation process” in which the dough kneaded in the same kneading process and the protein in the above-mentioned strong flour is glutenized is fermented, the “baking process” in which the dough that has been fermented in the fermentation process is baked is finally baked. Is baked. Further, in the middle of the “kneading step”, a desired ingredient may be input as necessary.

  As described above, in the home bakery for home use so far, almost all of them employ only one electric heater having an annular structure as a pan case heating means.

  However, the pan case has a considerable height in the vertical direction. For this reason, in the case of the same structure, the bread dough in the bread case has a problem that it is easy to burn in the portion close to the electric heater and is insufficiently heated in the far portion, and the whole bread that swells upward as the baking proceeds is uniform. It is difficult to bake. On the other hand, if the heating amount at the top of the bread is not sufficient, the bread itself does not stretch effectively, and not only can the pan be finished, but the top surface of the bread becomes white.

  Under such circumstances, recently, for example, a pan case installed in the baking chamber is formed of a metal container capable of electromagnetic induction heating, and an electromagnetic induction coil is disposed on the outer peripheral side of the pan case. It has also been proposed that an eddy current is caused to flow through the bread case and the bread case itself self-heats to uniformly heat the bread dough in the bread case ( For example, see Patent Document 4).

  In such a configuration, it becomes possible to uniformly heat the entire bottom portion and circumferential side portion of the bread dough in the bread case, which is far more efficient in heating than the configuration using the electric heater method. As well as improving, the heating state becomes uniform and good baking can be realized.

  A bread bulging space having a predetermined width is generally provided above the bread case, and the upper part of the bread bulges upward from the upper part of the bread case as the baking proceeds. It is preferable that the top surface portion of the bulged bread is tough and have an appropriate baking color.

  However, since the amount of heat generated by the pan case itself does not act on the portion that bulges upward from the pan case, an electromagnetic induction overheating method was temporarily used unless the part was heated by some other method. However, there is still a problem that not only the amount of heating is insufficient and such an appropriate baking color cannot be applied, but also the upper part of the bread cannot be sufficiently baked.

  In the configurations of Patent Documents 1 to 3, the bread case is made somewhat deeper and the inner diameter of the upper part side is made larger than the inner diameter of the lower part side as much as possible in the pan case. It may be possible to adopt a configuration that expands, but if so, the shape of the pan and the swelling will be limited, and it is still impossible to heat the top surface of the pan.

  In addition, by guiding the high-temperature air below the baking chamber upward by convection, the bread bulging space above the pan case can be maintained at a high temperature to some extent. It is sufficient to pass enough heat over the top of the pan and to have an appropriate baking color on the surface.

  On the other hand, in the configuration of the above-mentioned Patent Document 4, in order to solve the above problem, the upper end side opening of the pan case is closed when the lid is closed with the same material as the pan case in the upper body of the bakery body. A lid case having a diameter is provided, and an electromagnetic induction coil is also provided on the outer periphery of the lid case so as to perform electromagnetic induction heating of the lid case.

  According to such a configuration, since the pan case itself is a sealed case that is entirely heated except for some gas vent holes, the heating efficiency is extremely high, and the upper part of the pan is surely baked. be able to.

  However, in the case of such a configuration, the configuration on the lid side becomes very complicated, and the hook does not easily stretch, and it becomes difficult to bake plump bread.

  Based on such circumstances, the applicant corresponds to the bread bulging space above the pan case, separately from the first electromagnetic induction heating means for heating the pan case corresponding to the pan case. Providing a second heating means for heating the bread bulging space, passing sufficient heat to the upper part of the bread bulged into the bread bulging space above the bread case by the second heating means, and A home bakery has been proposed in which an appropriate burnt color can be applied to the top surface (see, for example, Patent Document 5).

  According to such a configuration, the whole bread case can be uniformly heated by the first heating means of the electromagnetic induction heating method, and uniform heating can be performed with high efficiency. be able to.

  In addition, since the bread bulging space above the pan case is heated by the second heating means, the bread that swells upward from the upper end of the pan case as the baking progresses is freely extended. It is baked effectively while forming an appropriate burnt color on its top surface.

  As a result, it is possible to bake bread having an ideal shape without any restriction on the shape, with the upper portion swelling plumply and having a good brown color. Further, the structure of the lid at the top of the bakery body is not complicated.

  Moreover, unlike the above-mentioned Patent Documents 1 to 3, the heat from the lower annular heater is guided to the upper part of the pan case using air convection, and the pan bulge is located at the upper part of the pan case. Since it is directly baked by receiving heat from the second heating means disposed around the space, the heat efficiency is high and uniform heating is realized over the entire circumference.

JP 2009-60932 A JP 2010-35909 A JP 2010-94417 A JP-A-7-88047 Japanese Patent Application No. 2013-108668

  However, as described above, when the second heating means is provided above the bread case so as to heat the upper part of the bread, if the heating amount is too large, the upper part of the bread will be burnt, and an appropriate baking color is obtained. On the contrary, if the heating amount is too small, there is a problem that not only an appropriate baking color is not given to the top surface portion but also baking itself is insufficient.

  This is not only a problem of the upper-side second heating means but also the case of the lower-side first heating means. The first and second heating are performed according to the baking of the bread in the baking process. It is necessary to appropriately control the heating timing and heating amount of the means.

  Such control of the heating timing and the heating amount also needs to be made according to the type of bread to be baked.

  For such problems, there is a prior art in which a conventional annular heater unit structure is used and general heating amount control is performed, but as described above, the first heating means of the electromagnetic induction heating type is used. In addition, there is no type that has the second heating means that is individually controlled in a predetermined relationship.

  The invention of this application was made to solve the above-described problems. As described above, the bread bulging above the pan case is separated from the first heating means for heating the pan case. In a home bakery provided with a second heating means for heating and heating the bread bulged above the bread case by the second heating means, the heating state and heating of the first and second heating means The heating control means for controlling the amount is provided, and the heating control means appropriately controls the heating state and the heating amount of the first and second heating means according to the baking process of the bread. An object of the present invention is to provide a home bakery that realizes an effective heating control sequence by the second two heating means and improves the baking of bread.

In order to achieve the object, the invention of this application includes the following problem solving means.
(1) The problem-solving means of the invention of claim 1 The problem-solving means of the present invention heats the bread bulging above the pan case in addition to the first electromagnetic induction heating means for heating the pan case. A home bakery provided with a second heating means and configured to heat the bread bulged above the bread case by the second heating means, wherein the first bakery is responsive to the baking process of the bread . the heating control means for controlling the heating conditions and heating of the second heating means in a predetermined relationship provided by the heating control means, the heating of the upper Symbol first heating means, the second half from the first half of the baking step On the other hand, the heating amount of the second heating means is increased from the first half to the second half of the baking process .

  According to such a configuration, the entire bread case is uniformly heated and the entire bread dough is efficiently heated until the pot extends, and the first heating means effectively heats the bread case until the pot extends. The heating state and heating amount of the second heating means that heats the upper part of the bread, which is greatly swollen above the bread case, uniformly and effectively, and gives an appropriate baking color, automatically in an appropriate relationship according to its role And the baking state of the bread is improved.

  In this case, for example, if the same control sequence is set in advance in accordance with the type of bread to be baked, a plurality of types can be set in advance, and the user can arbitrarily select and set a part of them for baking. , Become more convenient.

In the configuration of the present invention, in that case, in particular, the heating amount of the first heating means is reduced from the first half to the second half of the baking process, while the heating amount of the second heating means is reduced in the baking process. It is characterized by increasing from the first half to the second half.

Therefore, the entire bread case is efficiently heated by the large heating amount of the first heating means in the first half of the baking process, and the entire bread dough is efficiently baked until the pot is stretched. In the latter half of the baking process, the second heating means whose heating amount increases from the first half to the second half of the baking process is effectively heated to give an appropriate baking color, while in the first half of the baking process, the first heating means is sufficient. The bread in the bread case that is heated and efficiently baked and has residual heat in the second half of the baking process is reduced by reducing the heating amount by the first heating means in which the heating amount decreases from the first half to the second half of the baking process. Burning is prevented.
(2) The problem solving means of the invention of claim 2 The problem solving means of the present invention heats the bread bulging above the pan case in addition to the first electromagnetic induction heating means for heating the pan case. A home bakery provided with a second heating means and configured to heat the bread bulged above the bread case by the second heating means, wherein the first bakery is responsive to the baking process of the bread . The heating control means for controlling the heating state and the heating amount of the second heating means in a predetermined relationship is provided, and the heating control means heats the predetermined heating amount by the second heating means in the latter half of the baking process. On the other hand, the heating by the first heating means is stopped or the heating amount is reduced .

According to such a configuration, the entire bread case is uniformly heated and the entire bread dough is efficiently heated until the pot extends, and the first heating means effectively heats the bread case until the pot extends. The heating state and heating amount of the second heating means that heats the upper part of the bread, which is greatly swollen above the bread case, uniformly and effectively, and gives an appropriate baking color, automatically in an appropriate relationship according to its role And the baking state of the bread is improved.
In particular, in the case of the configuration of the present invention , in the first half of the baking process, the entire bread case is heated by the first heating means, and the entire bread dough is efficiently baked until the pot extends, and the bread swelled greatly above the bread case. In the second half of the baking process, the upper portion of the first heating means is effectively heated by a predetermined heating amount by the second heating means to give an appropriate baking color, while the heating by the first heating means is stopped, or By reducing the amount of heating, scorching of the bread in the bread case is prevented.
(3) The problem solving means of the invention of claim 3 The problem solving means of the present invention heats the bread bulging above the pan case in addition to the first electromagnetic induction heating means for heating the pan case. A home bakery provided with a second heating means and configured to heat the bread bulged above the bread case by the second heating means, wherein the first bakery is responsive to the baking process of the bread . the heating control means for controlling the heating conditions and heating of the second heating means in a predetermined relationship provided by the heating control means, the first upper SL, the heating conditions and heating of the second heating means control On the other hand, a fan is provided, and in the latter half of the baking process, the heat from the outer periphery of the pan case is collected by the wind from the fan and flowed above the pan case, thereby improving the heating efficiency of the pan above the pan case. It is characterized by the fact that it was made to be able to.

According to such a configuration, for example, in the first half of the baking process, the upper portion of the bread that has been baked efficiently by the first heating means until the entire bread dough is stretched and expanded greatly above the bread case is lower in the second half of the baking process. Is heated effectively by the hot air and the second heating means so that an appropriate baking color is given, while the heating of the first heating means is stopped or the heating amount is reduced, so that the bread in the bread case Burning can be effectively prevented.
(4) Problem Solving Means of the Invention of Claim 4 The problem solving means of the present invention is provided above the opening of the pan case in addition to the first electromagnetic induction heating means for heating the pan case whose upper end is open. A second heating means different from the electromagnetic induction type for heating the bulging portion of the bulged bread is provided, and the second heating means bulges above the opening of the bread case. And a heating control means for controlling the heating state and the heating amount of the first and second heating means in a predetermined relationship, and the heating control means allows the bread to be heated. According to the baking process, the heating state and the heating amount of the first and second heating means are controlled in different relations with each other.

According to such a configuration, the heating amount of the first heating unit is reduced by the heating control unit from the first half to the second half of the baking process, while the heating amount of the second heating unit is reduced to the first half of the baking process. In the second half of the baking process, the second heating means heats at a predetermined heating amount in the second half of the baking process, while the control increases from the second to the second half, the heating state of the first and second heating means, and the control of the heating amount. Control to stop heating by one heating means or reduce the heating amount can be realized arbitrarily.

  In other words, in the present invention, the heating of the bread dough inside the bread case and the bulging portion from the bread case opening, and the heating amount required for each baking process in the entire bread and the heating state (baking) are different. It is possible to appropriately control by using heating means having different systems (heating characteristics).

  As a result of the above, according to the invention of this application, not only the inside of the bread case but also the upper part of the bread swelled above the bread case can be appropriately heated, while avoiding scorching of the bread in the bread case, It becomes possible to give an appropriate baking color.

It is a top view of the home bakery which concerns on embodiment of invention of this application. FIG. 2 is a cross-sectional view of the home bakery cut along the line AA in FIG. 1 from the top to the bottom and the cut surface portion viewed in the direction of the arrow. It is sectional drawing which cut | disconnected from the upper part to the downward part in the BB line part of FIG. 1 of the home bakery, and looked at the cut surface part in the arrow direction. It is an expanded sectional view of only the upper part of Drawing 3 of the home bakery. It is a top view which shows the structure of the electric heater which is the 2nd heating means in the home bakery. It is a side view which shows the structure of the electric heater which is the 2nd heating means in the home bakery. It is a front view which shows the installation state of the thermistor which is a temperature detection means in the relationship with the same while showing the structure of the electric heater which is the 2nd heating means in the same home bakery. It is the side view seen from the main body left side which shows the installation structure of the shoulder frame corresponding to the protection frame of the same home bakery, a control board, a control board cover, a cooling fan, a rotation drive mechanism, etc. It is the side view seen from the main body left side which shows the structure of only the shoulder member and protective frame part of the home bakery. It is the disassembled perspective view seen from the main body left diagonal front upper part which shows the structure of the protection frame of the same home bakery, and each part of a protection frame. It is an enlarged perspective view which shows the structure of the ferrite core accommodated in the coil stand of the same home bakery, and a coil stand in an exploded state. It is the disassembled perspective view seen from the main body left diagonal front which shows the structure of the control board | substrate and control board cover which were arrange | positioned in the protection frame front part of the same home bakery, the heat sink on a control board, and the structure of the cooling fan corresponding to them . It is the expansion perspective view seen from the protective frame side which shows the structure of the control board cover shown in FIG. 8 of the home bakery, the structure of the cooling air introduction guide provided in the control board cover, and the structure of the cooling fan corresponding to them. It is sectional drawing which cut | disconnected in the horizontal direction in CC line part of FIG. 4 of the same home bakery, and looked at the cut surface part in the arrow direction, and is 1st protection from the air introduction port of the 1st protection frame corner part lower part It is explanatory drawing which shows the distribution | circulation state of the cooling air introduce | transduced in a frame. It is a top view in the state where the lid, operation panel nameplate, and pan case of the home bakery were removed. It is sectional drawing explaining the structure at the time of bread case accommodation with respect to the 1st protection frame of the same home bakery. It is an expanded sectional view which shows the structure of the principal part in the state of FIG. 16 of the home bakery. It is sectional drawing of the 1st operation state which shows the structure and effect | action of the ingredient charging device of the home bakery. It is sectional drawing of the 2nd operation state which shows the structure and effect | action of an ingredient charging device of the home bakery. It is a block diagram which shows an example of a structure of the control system part using the microcomputer in the home bakery. In the same home bakery, it is a flowchart showing an example of a control sequence of bread baking control in which the heating state and the heating amount of the first and second heating means are appropriately controlled according to the baking process and the type of bread to be baked. . In the same home bakery, according to the baking process and the type of bread to be baked, the contents of bread baking control (in the case of normal bread) in which the heating state and heating amount of the first and second heating means are appropriately controlled are shown. It is a flowchart. In the same home bakery, according to the baking process and the type of bread to be baked, the contents of the baking control (in the case of rice flour bread) that appropriately controls the heating state and heating amount of the first and second heating means It is a flowchart to show. In the same home bakery, according to the baking process and the type of bread to be baked, the contents of the baking control (in the case of brioche) that controls the heating state and the heating amount of the first and second heating means appropriately It is a flowchart to show. In the same home bakery, according to the baking process and the type of bread to be baked, the contents of bread baking control (in the case of French bread) in which the heating state and heating amount of the first and second heating means are appropriately controlled are shown. It is a flowchart. In the same home bakery, according to the baking process and the type of bread to be baked, the contents of bread baking control (in the case of normal bread) in which the heating state and heating amount of the first and second heating means are appropriately controlled are shown. It is a time chart. In the same home bakery, according to the baking process and the type of bread to be baked, the contents of the baking control (in the case of rice flour bread) that appropriately controls the heating state and heating amount of the first and second heating means It is a time chart which shows. In the same home bakery, the time indicating the contents of the baking control (in the case of brioche) in which the heating state and heating amount of the first and second heating means are appropriately controlled according to the baking process and the type of bread to be baked It is a chart. In the same home bakery, according to the baking process and the type of bread to be baked, the contents of bread baking control (in the case of French bread) in which the heating state and heating amount of the first and second heating means are appropriately controlled are shown. It is a time chart.

  Hereinafter, the configuration and operation of the home bakery according to the embodiment of the invention of this application will be described in detail.

1 to 20 show the entire home bakery and the configuration of each part according to the embodiment of the invention of this application, and FIGS. 21 to 29 show the configuration of a control sequence corresponding to the menu of the home bakery.
<Configuration of the entire device>
In the home bakery of this embodiment, as shown in FIGS.
As a basic component thereof, a predetermined space is provided between the outer case 1 having a bottomed cylindrical shape constituting the outer wall portion and the housing portion of the bakery body, and the outer case 1 in the outer case 1. A bakery main body A composed of a bottomed cylindrical protective frame (inner case) 2 which is supported and fixed and constitutes an inner wall portion of the bakery main body and a baking chamber; and an upper end side opening rear end side of the bakery main body A The rear end side of the bakery main body A is pivotally attached to the rear end side via the hinge mechanism 16 so as to cover the upper end side opening of the bakery main body A in the horizontal closed state, while the bakery main body A is open in the substantially vertical open state. It is comprised from two parts with the cover body B which can be opened and closed in the up-down direction which opens a part upward.
<Configuration of outer case>
The outer case 1 is, for example, a cylindrical side wall portion 1a having a substantially square cross section extending in the vertical direction, and a substantially planar plane that forms the bottom surface portion of the outer case 1 on the bottom opening surface of the side wall portion 1a. A rectangular bottom wall portion 1b is located inside the upper edge opening edge of the side wall portion 1a, and the opening edge and the upper edge opening edge of the protective frame 2 are connected and integrated, and the upper edge of the bakery main body A is integrated. It is comprised from the shoulder member 1c which forms a side opening part (opening edge part). In the case of this embodiment, the side wall 1a, the bottom wall 1b, and the shoulder member 1c are each formed by molding a synthetic resin material as an example.

In the case of this embodiment, for example, the side wall 1a and the bottom wall 1b are formed by integral molding. A pair of left and right base ends of the portable handle 13 are pivotally attached to the left and right sides of the upper end of the central portion of the outer case 1a.
<Configuration of protective frame>
On the other hand, the protective frame (inner case) 2 forming the inner wall portion and the baking chamber of the bakery main body A has a bottomed cylindrical first protective frame (lower member) 21 formed of a synthetic resin material, and the first A second cylindrical protective frame (upper member) having a metal heat generating plate 220 connected and integrated coaxially on an enlarged edge portion 21d in the horizontal direction of the upper end side opening 21c of one protective frame 21 ) 22, each of which has a substantially square cross-sectional shape and is provided in the side wall portion 1 a of the outer case 1 that is slightly longer in the front-rear direction, and is biased to the rear side by a predetermined dimension from the center portion. In a state where a space portion of a predetermined space is formed between the front side outer case 1 and the side wall portion 1a, it is horizontally placed on the bottom wall portion 1b of the outer case 1 via a rotary drive mechanism 10 described later. The support is fixed.

  The rotary drive mechanism 10 is securely fixed in a predetermined casing Z, and the first protective frame 21 has a plurality of legs 21g, 21g,. By being connected to the corresponding connecting part on the upper part, it is fixed after being positioned accurately.

The total height of the protective frame 2 including the first protective frame 21 and the second protective frame 22 is, for example, on the bottom wall 1b of the outer case 1 as shown in FIGS. In the state of being supported and fixed, it is formed so as to be substantially the height of the side wall portion 1a of the outer case 1, and in this state, the upper end of the small diameter portion (upper side wall portion) 22a of the second protective frame 22 is formed. The shoulder member 1c described above is interposed between the upper end of the side wall portion 1a of the outer case 1 and the upper end of the small diameter portion 22a of the second protective frame 22 and the side wall portion 1a of the outer case 1 via the shoulder member 1c. The upper end is connected and integrated over the entire circumferential direction to form an upper end side opening (opening edge) of the bakery body A.
<Configuration of shoulder member>
For example, as shown in FIGS. 2 to 4, 8, and 9, the shoulder member 1 c is an inverted U-shaped shoulder frame (body portion) that forms an opening (opening edge) of the bakery body A. ) 51a, a rear end side hinge bracket part 51e, and a front end side operation panel installation part 51c. The upper side of the shoulder frame portion 51a is formed in a flat portion (horizontal portion) 51b having a predetermined width over the entire circumferential direction, and protrudes upward at a predetermined height at the inner peripheral end of the flat portion 51b. An annular convex portion (rib) 51f is provided. As will be described later, the annular convex portion 51f is opposed to the convex portion 18c on the lower surface side of the lid B with a position shifted inward and outward, and in a state where the lid B is closed, It adjoins in the state which adjoined inside and the outside, and seals that the vapor | steam from the bread expansion space Y side which is a baking chamber leaks out.

Further, the hinge bracket portion 51e on the rear end side of the shoulder frame portion 51a has the hinge shaft pivot support portion 16 at the upper end portion, and has the support piece of the handle 13 described above at the lower end portion. Furthermore, the front end of the shoulder frame 51a is provided with a partition wall 51d that partitions an operation panel 11 (to be described later) and the opening side of the bakery main body A, for example, when assembled as shown in FIGS. Yes.
<Configuration of operation panel and operation panel installation part>
Between the upper end of the side wall portion 1a of the outer case 1 at the front portion of the bakery main body A and the upper end of the small diameter portion (upper side wall portion) 22a of the second protective frame 22, a predetermined space or more is widened in the front-rear direction and the vertical direction. As shown in FIGS. 1 to 4, for example, as shown in FIGS. 1 to 4, an operation panel installation portion 51 c having a half-moon shape in plan view on the front end side of the shoulder member 1 c is interposed. An operation panel 11 and an operation board 12 are provided above and below the installation portion 51c.

  As shown in FIG. 1, the operation panel 11 includes a start switch 11b and a cancel switch 11c on the right side, a menu selection switch 11d, a color switch 11e, a mix switch 11f, A reservation switch 11g and a timer setting hour / minute switch 11h are provided on the center side.

The operation setting state of each of these switches is input to a microcomputer control unit (not shown) on the operation board 12 on the lower side, and when the start switch 11b is turned on, the menu selection switch 11d correspondingly. Bread baking control of a desired menu selected and set by, for example, is started.
<Configuration of Work Coil and Work Coil Installation Unit as First Heating Unit>
Further, on the lower side of the protective frame 2, on the outer periphery of the side wall portion 21a of the first protective frame 21 having a substantially rectangular cross section (specifically, a position slightly below the intermediate position in the vertical direction) A strip-shaped coil bobbin (synthetic resin molding member for forming a work coil) 5 having a substantially rectangular cross section and extending in the vertical direction extending over the entire circumferential direction of 21a is provided. A work coil 6 as a first heating means is installed on the outer periphery of the side wall portion 21 a of the first protective frame 21.

  The coil bobbin 5 on which the work coil 6 is formed is configured separately from the first protective frame 21 as shown in FIG. 10, for example, on the work coil 6 side shown in FIG. 11, for example. The coil base 8 having the ferrite core 7 fitted therein is fixed to the outer peripheral surface (the center of the front, rear, left and right four side surfaces) of the side wall portion 21a of the first protective frame 21.

  That is, as shown in FIG. 11, the coil base 8 in this embodiment is formed in a box structure that is longer than the vertical width of the coil bobbin 5 by a predetermined dimension and has a small horizontal width. While the ferrite core 7 is fitted and housed inside, the first protective frame 21 is provided, for example, at the center in the width direction of each of the front, rear, left and right side wall surface portions (plane portions), and its upper end The mounting portion 8a that protrudes on the outer side and protrudes by a predetermined width toward the outer side is greatly enlarged beyond the predetermined width toward the outer side in the horizontal direction of the upper end side opening 21c of the first protective frame 21. The coil mount mounting boss 21e provided on the lower surface side of the square-shaped enlarged edge portion 21d in the plan view is fixed to the screwing groove portion extending in the vertical direction by screwing from the lower side through the screws 14, 14,. Yes.

  The coil bobbin 5 is provided with ribs (protrusions) 5b and 5b which are located on both upper and lower ends of the work coil ticket forming surface portion 5a having a predetermined width in the vertical direction and project toward the predetermined height coil base 8 side. Engaging portions (convex portions) 8b and 8b for engaging the coil bobbin 5 by engaging with the lower sides of the ribs 5b and 5b are provided at the opposite upper and lower end portions inside the coil base 8, respectively. ing. Therefore, when the coil base 8 is screwed and fastened to the coil base mounting boss 21e on the lower surface of the enlarged edge 21d of the first protective frame 21, the engaging portions 8b and 8b of the coil base 8 are ribs of the coil bobbin 5. The coil bobbin 5 is securely engaged and fixed by engaging with the parts 5b and 5b, and the convex part on the lower end side of the upper part 8b of the engaging parts 8b and 8b is further provided with the work coil 6 The upper end of the arm is pressed and fixed.

  Thereby, the work coil (Litz wire) 6 wound uniformly over the entire width of the work coil bill forming surface portion 5a of the coil bobbin 5 is surely provided with a proper gap and positional relationship. The pan case 3 fixed to the outer peripheral surface 21a and set in the pan case storage chamber (lower baking chamber) X inside the first protective frame 21 also has a proper gap and positional relationship. It will be. As a result, uniform electromagnetic induction heating of the entire pan case 3 is possible.

  Moreover, in the same structure, when installing the work coil 6 with respect to the side wall part 21a of the 1st protection frame 21 (protection frame 2), it is a structure separate from the said 1st protection frame 21 previously. The work coil 6 is wound around the coil bobbin 5 (before being fitted to the first protective frame 21), and the coil bobbin 5 and the work coil 6 form an independent work coil unit. It is fitted from a lower side at a predetermined position below the substantially middle part of the side wall part 21a of the first protective frame 21 and is provided in a plurality in a circumferential direction extending downward from the lower surface side of the enlarged edge part 21d. Are positioned at the lower ends of the ribs 21f, 21f,... And then fixed to the outer peripheral surface of the side wall portion 21a of the first protective frame 21 by the coil base 8 and fixed in the state of being accurately positioned as described above. be able to. Therefore, the attachment is very easy.

  Reference numeral 9 denotes a strip-shaped magnetic shielding plate having a substantially rectangular cross section made of, for example, an aluminum metal material, and has a vertical width sufficient to cover the outer circumferences of the work coil 6 and the coil bobbin 5. It is configured in an annular band. Then, on the upper edge portion 9a of the widthwise intermediate portion of each of the front, rear, left and right flat portions, a part of the upper edge portion 9a is bent inward to form the coil mount mounting boss portion 21e of the first protective frame 21. It has a flange 9b with a screw hole that is superposed and fastened together with the attachment portion 8a of the coil base 8, and is attached to the lower surface portion of the enlarged edge portion 21d of the first protective frame 21 together with the coil base 8 (four pieces). It has been.

  Thereby, the magnetic flux from the work coil 6 in the excited state is prevented from leaking to the surroundings.

  Therefore, in the case of this embodiment, the work coil 6 as electromagnetic induction heating means, the ferrite core 7 (four pieces) as magnetic flux converging means, the magnetic shielding plate 9 as magnetic shielding means from the work coil 6 and the like. The installation can be easily realized substantially only by attaching the coil base 8 (four pieces) to the first protective frame 21, so that the configuration and assembly of the electromagnetic induction heating means are very simple.

  Further, as shown in FIG. 11, the coil base 8 itself is also simply inserted and fixed to the elongated ferrite core insertion space 8c portion between the pair of straight left and right side wall portions from the upper side with a straight rectangular bar structure ferrite 7. Since the ferrite core 7 can be housed and integrated, the structure of the main body is remarkably miniaturized, and the die cost is greatly reduced.

  Further, since the work coil 6 can be pressed by the lower end side convex portion of the upper side engaging portion 8b of the coil base 8, the fixed state of the work coil 6 itself is also stabilized.

  Further, in the above configuration, heat from the first protective frame 21 that becomes a certain high temperature due to heat generated by the pan case 3 is insulated by the coil bobbin 5 having a predetermined thickness and directly transmitted to the work coil 6. In addition to the prevention, a predetermined gap is formed between the coil bobbin 5 and the side wall surface of the first protective frame 21. Therefore, heat from the protective frame 2 side is not directly transmitted to the coil bobbin 5 and the work coil 6 due to the gap, and wind from the cooling fan 20 described later passes through the gap, so that the work coil 6 cooling performance is improved.

  The gap between the coil bobbin 5 and the side wall surface 21a of the first protective frame 21 is, for example, an upper part of the side wall portion 21a of the first protective frame 21, and the enlarged edge portion 21d protruding in the horizontal direction. ... A part (four faces) of a plurality of ribs 21 f, 21 f... Having a positioning function for the coil bobbin 5 extending downward from the lower surface of the coil is extended downward, and the coil bobbin 5 is fitted thereon. It is easily realized by such as.

In addition, as described above, the work coil 6 is wound around the coil bobbin 5 separately from the first protective frame 21 (protective frame 2) to form a work coil unit independent of the first protective frame 21 (protective frame 2). When the work coil unit independent of the first protective frame 21 (protective frame 2) is finally assembled to the first protective frame 21 (protective frame 2), the first protective frame 21 that is normally assumed. The work coil unit is much smaller because there is no protective frame compared to the case of direct winding around itself.
<Configuration of second protective frame portion>
As described above, in the configuration of the present embodiment, the protective frame (inner case) 2 forming the baking chamber is configured by combining the first and second protective frames 21 and 22 made of synthetic resin vertically. However, the second protective frame 22 is connected to the upper end side of the upper end side enlarged edge portion 21d of the first protective frame 21 in a substantially cylindrical shape coaxially with the first protective frame 21. It is provided via a heat generating plate 220 made of a metal plate such as stainless steel having a substantially square cross section.

  The side wall of the second protective frame 22 has a two-stage structure of an upper side small diameter portion 22a and a lower side large diameter portion 22b. The lower side large diameter portion 22b includes four corner portions. Only the side wall portions 22c and 22c (see FIG. 2) on the front side and the rear side extend long downward (the left and right side wall portions are formed short), and the connecting portions 22d and 22d formed at the four corners thereof. .. are connected to the connecting portions 21h, 21h formed at the four corners of the enlarged edge portion 21d of the lower first protective frame 21, while the upper end of the upper small diameter portion 22a is as described above. The shoulder member 1c having an inverted U-shaped cross section is connected to the lower end side of the inner peripheral wall portion (the portion where the annular convex portion 51f is formed).

On the other hand, the heat generating plate 220 is formed into a cylindrical shape having a substantially square cross section by connecting and integrating both ends of a band-shaped metal plate, for example, by a well-known process (not shown). The body structure is preferably adopted), and is supported between the upper surface of the upper-end-side enlarged edge portion 21d of the first protective frame 21 and the lower surface of the small-diameter portion 22a of the second protective frame 22, and at least the pan case 3 The pan case in the first protective frame 21 has a vertical width extending from the upper end portion of the second protective frame 22 to the lower surface side of the small diameter portion 22a of the second protective frame 22 and is located inside the heat generating plate 220. Above the opening 3c of the bread case 3 stored and set in the storage room (lower-side baking chamber) X, there is a sufficiently wide bread bulging space (upper-side baking chamber) Y including its height and diameter. Is formed.
<Configuration of Electric Heater as Second Heating Unit and Electric Heater Installation Portion>
The upper portion including the top surface portion of the bread bulging upward from the opening 3c of the bread case 3 as the bread baking process proceeds is efficiently heated on the outer peripheral surface above the intermediate portion of the heat generating plate 220. An electric heater H is provided as a second heating means. As this electric heater H, for example, a mica heater having a flat belt-like structure as shown in FIGS. 5 to 7 is employed, and the electric heater H made of the mica heater having the same structure is wound around the outer peripheral surface of the heat generating plate 220. By connecting the left and right ends 80a and 80b side with a connecting member 81, a square ring is mounted while maintaining a predetermined tightening force.

  For example, as shown in FIG. 7, the electric heater H made of this mica heater is a flat insulating mica 92, 92 having a predetermined width and a predetermined length on both sides of a core mica 90 around which a heater wire (heating ribbon) 91 is wound. After the heater plates 93, 93 are provided on both sides thereof, the upper and lower sides thereof are seamed with seam members 94, 94 having a U-shaped cross section so as to be integrated into a belt-like structure. At both ends 80a and 80b, hook-shaped connecting pieces 81a and 81b and connecting members 81 made of screw members (truss screws) 81c and 81c for connecting the connecting pieces 81a and 81b to each other are provided.

  For example, in the case where the heat generating plate 220 described above has a goby processing portion, the connecting portion of the electric heater H corresponds to the gouge processing portion so that the space portion between the left and right end portions 80a and 80b is the same as the gouge processing portion. It is provided so as to be located in the processing portion, and it is avoided that the belt-like heat generating portion of the electric heater H cannot be brought into surface contact with the heat generating plate 220 due to the presence of a plurality of sheet processing portions 220a having a thickness of a plurality of thicknesses. To do. In this case, the gore processing portion is positioned on the front side of the bakery main body A, and the connecting portion of the electric heater H is also positioned on the front side of the bakery main body A.

  In addition, power supply lead wires 82 and 82 each wound with insulating tubes 83 and 83 are provided on both end sides of the inner heater wire (heating ribbon) 91. The base ends of the insulating tubes 83 and 83 are fixed to the surfaces of the heater plates 93 and 93 with silicon resin via the soot tubes 84 and 84.

  In addition, between the left and right ends 80a and 80b of the electric heater H on the outer peripheral surface of the heat generating plate 220, more specifically, in the lower position adjacent to the left and right ends of the heater wire 91 that directly generates heat, the pan described above is provided. A thermistor 85 is provided as temperature detecting means for detecting the temperature of the bulging pan in the bulging space Y and controlling the amount of heat (output) of the electric heater H.

  In the lower position between the left and right ends of the heater wire 91 to which the thermistor 85 is attached, there is no heater wire 91 as a heating element as described above, there is little direct influence by the heat from the heater wire 91, and panning is also performed. The bulge to the side of the bread bulge bulged from the upper end of the case 3 is the largest, and is the position where the temperature of the bread surface can be detected most accurately.

  The thermistor 85 is configured by covering the sensor portion 85a with a fluorine tube 85b, and inputs the detected temperature to a heater output control microcomputer (not shown) via a lead wire 85c. And the sensor part 85a main body is attached via the attachment plate 86 on the heat generating plate 220. The attachment plate 86 is provided with a sensor portion locking piece 86a. Moreover, it has the insertion hole of the screw 87, and is attached to the heat generating plate 220 surface using the screw 87.

  As a result, according to the above configuration, the pan case 3 stored and set in the pan case storage chamber X in the first protective frame 21 is heated by electromagnetic induction heating of the work coil 6 serving as the electromagnetic induction heating means. The entire bottom and sides are heated uniformly and efficiently, and the bread bulging space Y above the pan case 3 is also supplied from the electric heater H, which is the second heating means, via the heat generating plate 220. Radiant heat works effectively and uniformly and is heated efficiently.

  Therefore, the electric heater H is disposed on the entire outer peripheral surface including the top surface portion of the bread (shown by the phantom line P in FIG. 4) that bulges in the bread bulging space Y portion above the pan case 3 via the heating plate 220. The radiant heat directly acts on the radiant heat and can be baked uniformly and effectively by the radiant heat, so that an effective baked color can be given.

  In addition, in the above configuration, the heat generating plate 220 is located above the pan case 3 and the temperature of the pan bulging space Y, more specifically, the pan bulging upward from the pan case 3 is. A thermistor 85 that is a temperature detecting means for detecting the temperature of the surface is provided, and heating of the electric heater H that is the second upper heating means is performed in accordance with the actual temperature of the bread bulging portion detected by the thermistor 85. The amount (output) is adjusted and controlled appropriately.

  As described above, when the thermistor 85 that detects the temperature of the bread in the bread bulging space Y is provided above the bread case 3, the actual surface temperature of the bread bulged by the thermistor 85 can be accurately detected. It becomes like this. Since the temperature of the bread surface detected here indicates the heating level of the bread surface, the heating amount of the electric heater H serving as the second upper heating means is controlled using the temperature detected by the thermistor 85 as a parameter. By doing so, it becomes possible to appropriately adjust the heating state and the burnt color level on the bread surface.

  As a result, according to the same configuration, it is possible to eliminate over-burning and insufficient heating at the top of the bread, and it is possible to bake delicious bread that is plump and crisp and has a good baking color.

  Moreover, in the configuration according to the embodiment of the present invention, the electric heater H as the second heating means has a connecting portion between the left and right end portions which are non-heat generating portions at a predetermined position in the circumferential direction, and the pan surface The thermistor 85 which is the temperature detecting means is provided in the vicinity of the left and right end side connecting portions which are non-heat generating portions of the electric heater H.

  When the electric heater H, which is the second heat generating means, has a belt-like structure as described above and is installed on the outer periphery of the van bulging space Y above the pan case 3, a connecting portion that connects both ends thereof Then, a non-heat generating part without a heat generating part is formed. The temperature of the non-heat generating part is considerably lower than that of the heat generating part.

  On the other hand, the thermistor 85 which is a temperature detecting means has a certain limit in heat resistance of the lead wire 85c portion and the fluorine tube 85b portion, and the heat resistant reference temperature is generally lower than the heat generation temperature of the heat generating portion.

  Therefore, as described above, the thermistor 85 serving as the temperature detecting means is provided in the vicinity of the left and right both end side connecting portions that are the non-heat generating portions of the electric heater H serving as the second heat generating means. Ensure stable operating conditions at:

As a result, in the above configuration, not only the inside of the bread case 3 but also the upper part of the bread swollen above the bread case 3 can be appropriately heated. In addition to uniform baking of the entire bread, Therefore, it is possible to appropriately adjust the baking color.
<Configuration of heat reflecting member>
In the home bakery configured as above, water, strong flour, sugar, salt, fat, egg, etc. are put in the bread case 3 as described above, and yeast is added, followed by a kneading process and a fermentation process. It is baked in the raising process.

  Therefore, in the baking process with heating, naturally, a certain amount of steam is generated from the dough and fills the baking chamber. The upper part of the baking chamber is closed by the lid B. However, in the case of a home bakery, the outer circumference of the lower surface of the lid B facing each other and the outer circumference of the upper end opening of the bakery main body A, such as an electric pot that maintains a boiling state. No seal packing or the like is provided between them, and a predetermined gap is formed between them.

  Therefore, the steam above the firing chamber gradually leaks outward from the gap, but is cooled by the outside air before going outside, and condensation is formed on the gap, the inner peripheral surface of the opening, the lower surface of the lid B, and the like. There is a problem that produces water.

  Therefore, in this embodiment, in order to solve these problems, as will be described later, when the lid B is closed, the inner peripheral side upper end of the bakery main body A and the inner peripheral upper end of the bakery main body A are closed. In addition to making the steam in the firing chamber difficult to leak out to the outer peripheral side without providing packing or the like (in this respect, As will be described later, the radiant heat from the electric heater H that heats the bread bulging space Y above the pan case 3 is applied to the dew condensation generating part as described above. By making it act effectively and raising the temperature of the dew condensation generation part as much as possible, the structure of the cover B and the bakery body A facing part is not complicated, and the generation of dew condensation water is prevented. Yes.

  That is, in the second protective frame 22 portion in the embodiment of the present invention, as already described, the heating plate 220 which is located on the inner peripheral side of the large diameter portion 22b and heats the bread bulging space Y. The electric heater H made of a mica heater with extremely high heating efficiency on the outer peripheral surface side first heats the heat generating plate 220 and enables the entire bread bulging space Y through the heat generating plate 220. Heating is as uniform as possible (see FIG. 4).

  Therefore, the heating plate 220 including the electric heater H radiates heat not only in the pan bulging space Y direction but also on the back side thereof. This radiant heat is essentially a wasteful heat loss, and it is desired to utilize it effectively as much as possible.

  Therefore, in this embodiment, as shown in FIG. 4, first, the first heat reflecting members 221, 2221, 221 made of metal heat reflecting plates on the left and right and rear rear outer circumferences of the electric heater H are further provided. A plurality of heat reflecting members of the second heat reflecting member 222 made of a heat reflecting seal are provided on the inner peripheral surface portion of the side wall portion 1a of the outer case 1 on the left and right and rear rear outer periphery of the protective frame large diameter portion 22b. ing.

  The first heat reflecting members 221, 221, and 221 are installed in a flat plate state, for example, divided into left and right and rear three surface portions of the large diameter portion 22b portion of the second protective frame 22, respectively. The vertical width of the heating plate 220 substantially corresponds to the vertical width of the heat generating plate 220. The second heat reflecting member 222 also has a width substantially corresponding to the vertical width of the heat generating plate 220.

  As a result, the heat radiated from the back side of the electric heater H and the back side of the heat generating plate 220 to the outside in the radial direction opposite to the bread bulging space Y is first composed of heat reflecting plates on the left, right, and rear three surfaces. While being reflected by the first heat reflecting members 221, 221, and 221 to the side of the bread bulging space Y (the back side of the electric heater H and the back side of the heating plate 220), the heating efficiency to the bread bulging space Y is improved. The air temperature in the space portion 223 between the heat generating plate 220 provided with the electric heater H, which is a heat generating member, and the first heat reflecting member 221 is greatly increased, and radiant heat is stored in the space portion 223.

  At this time, heat from the upper end of the heat generating plate 220 has already been directly transmitted to the small diameter portion (upper side wall portion) 22a of the second protective frame 22, and the temperature has been raised to a certain level.

  Therefore, in the same configuration, in addition to the heat from the upper end of the heat generating plate 220 so far, the first heat reflecting member 221 itself heated by receiving heat from the electric heater H and the heat generating plate 220 is heated. The heat is transmitted to the small diameter portion 22a of the second protective frame 22, and in addition, the heat of the air stored in the space portion 223 portion between the heat generating plate 220 and the first heat reflecting member 221 is second. Is transmitted to the small-diameter portion 22a of the protective frame 22, and the heat from the three portions concentrates on the small-diameter portion 22a of the second protective frame 22, and the total amount of the heat Is transmitted to the entire shoulder frame portion 51a of the upper end side shoulder member 1c via the small diameter portion 22a of the second protective frame 22 in the substantially entire circumferential direction, and forms the upper end portion of the bakery body A. The entire 51a is heated and heated effectively. Then, the temperatures of the inner and outer peripheral surfaces of the small diameter portion 22a of the second protective frame 22 and the upper, lower, left and right outer peripheral surfaces of the shoulder frame portion 51a are increased.

  On the other hand, large-diameter portions (lower side wall portions) 22b of the second protective frame 22 each having a predetermined plate thickness are provided on the outer peripheral sides of the left and right first heat reflecting members 221, 221, and 221. Yes, the radiant heat outward from the first heat reflecting members 221, 221, 221 acts on the large-diameter portion 22b and is absorbed and stored, and the heat absorbed by the large-diameter portion 22b is Further, it is transmitted to the small diameter portion 22a. At this time, the radiant heat from the first heat reflecting members 221, 221, 221 is also stored in the space 224 between the first heat reflecting members 221, 221, 221 and the large diameter portion 22b. Heat is also transmitted to the small diameter portion 22a.

  And the 2nd heat reflection member 222 which consists of a sealing member is further affixed on the internal peripheral surface of the said outer case 1 side wall part 1a which is the outer peripheral side of the same large diameter part 22b. Therefore, radiant heat radiated further outward from the first heat reflecting members 221, 221, 221 and the large diameter portion 22b is finally reflected inward by the second heat reflecting member 222, Almost no external release. This also increases the air temperature in the space 225 between the large diameter portion 22b and the small diameter portion 22a of the second protective frame 22 and the side wall portion 1a of the outer case 1, and the air rises upward due to convection. Then, the small diameter portion 22a and the shoulder frame portion 51a are heated.

  As a result, steam leaked from the inner peripheral side proximity portion to the outer peripheral side at the contact portion between the lid B and the bakery main body A as well as the shoulder frame portion 51a forming the upper end side opening of the bakery main body A. The air in the gaps and spaces that are likely to stay is also heated and heated effectively, and the conventional dew condensation phenomenon is reliably eliminated. Moreover, since the heating temperature increase of the opening part on the upper end side of the bakery main body A further increases the heating temperature of the lower surface of the heat reflecting plate 19c of the lid B, dew condensation on the lower surface side of the lid B can also be prevented.

In this case, for example, when the second heating means on the second protective frame 22 side is of the same electromagnetic induction type as the first heating means, the large size on the lower side of the second protective frame 22 is used. The diameter portion 22b portion is formed on the entire circumference, a work coil is provided on the same large diameter portion 22b portion, and the metal heat generating plate 220 may be heated by electromagnetic induction. A dew condensation prevention structure by installing the heat reflecting members 221 and 222 similar to the above can be adopted.

  Further, in these cases, as will be described later, the wind from the cooling fan 20 for electrical components and the like is introduced into the first protective frame 21, and the cooling air generates an excessively large amount of heat generation. In addition, the amount of heat generated by the eddy current radiated from the outer peripheral surface of the pan case 3 to the outside is effectively recovered and efficiently supplied in the form of hot hot air from below to above. You can also.

If it does in that way, it will become possible to further improve the heating efficiency of the bread bulging space Y above the said bread case 3 with the hot air of the said high temperature. At the same time, the hot air of the same temperature heats and dries the steam, so that the steam itself that goes out disappears and condensation is less likely to occur. Further, since the hot air of the same temperature flows not only in the steam discharge passage 18c but also in the gap between the upper end side opening of the bakery main body A and the lower surface of the lid B, these portions are also effectively heated. . Therefore, the effect of eliminating condensation is further improved.
<Pan case installation structure at the bottom of the first protective frame>
For example, as shown in FIGS. 3 and 15, a cylindrical opening (concave groove) 37 protruding downward is provided at the bottom center of the first protective frame 21, and the opening 37 Is faced to the rotary shaft 10e portion of the final stage of the rotary mechanism drive 10 provided on the bottom wall 1b of the outer case 1. A rotary engagement member 38 having a S-shape in plan view is attached to the upper end side of the rotary shaft 10e, and the pan pieces at the bottom of the pan case 3 are attached to the engagement pieces 38a, 38a at both ends of the rotary engagement member 38. The engaging portions 36a in the orthogonal direction on the lower end side of the blade attachment shaft 36 are engaged with each other so that the rotational force from the rotation drive mechanism 10 side is transmitted to the pan blade attachment shaft 36.

  The bread blade attachment shaft 36 of the bread case 3 is located at the center of the bottom 3b of the bread case 3 and passes through the bearing portion 35a and the seal portion 35b in the vertical direction. (Omitted) is attached in a detachable manner, while the engaging member 36a is attached to the lower end side in an orthogonal state. Further, on the back side of the bottom of the pan case 3, a cylindrical portion (connecting sleeve) 3 h that fits inside the cylindrical opening (concave groove) 37 at the bottom of the first protective frame 21 protrudes downward. The pan case 3 is accommodated and set by fitting the cylindrical portion 3 h into the cylindrical opening (receiving groove) 37 of the first protective frame 21.

  In this case, on the outer peripheral surface of the cylindrical portion 3h of the pan case 3, for example, as shown in FIGS. 18 and 19, four vertically long ridges 39a, 39a,. On the inner peripheral surface of the first protective frame 21 side cylindrical opening 37, for example, as shown in FIG. 15, the ridges of the pan case 3 side cylindrical portion 3 h are similarly spaced at 90 ° intervals in the circumferential direction. 39a, 39a,... Are fitted with four vertically elongated concave portions 37a, 37a,... That are engaged with each other in the pan case storage chamber X of the first protective frame 21. The lower side of the bread case 3 that is stored and set is securely fixed in the direction of bread blade rotation.

  On the other hand, the opening portion 21c of the first protective frame 21 is positioned slightly below the rounded surface portion, for example, a rubber protective frame fixing member 80 protruding inward at a predetermined height, 80... Are provided. The protective frame fixing members 80, 80,... Are portions closer to the left side than the central portion of the surface viewed from the inside of the front, rear, left, and right side walls of the opening of the first protective frame 21 having a substantially square cross section (during rotation). 15 is located at a position where the largest pressing force in the abutting direction acts during rotation, and thus, for example, a pan blade that rotates to the right in the plan view state of FIG. Effectively receives the rotational force in the right direction of the pan case 3 due to the rotational force of the pan blade mounting shaft 36), and fixes the pan case 3 body in an accurate storage position in a more reliable form and without vibration. It is supposed to be.

  Therefore, this ensures that the pan case 3 is fixed in the horizontal direction at both the upper and lower ends. As a result, the electromagnetic induction gap between the work coil 6 and the pan case 3 is always maintained at an appropriate size. As a result, the entire pan case 3 can always be uniformly heated by electromagnetic induction, and a more reliable electromagnetic induction heating type home bakery can be provided.

  On the other hand, the pan case 3 is securely fixed in the horizontal direction in this way, but when the other storage is set, the pan case 3 needs to be securely set from above to below and vibrates in the vertical direction. There is no need to be surely fixed.

  Therefore, in this embodiment, for example, as shown in FIGS. 15 to 17, on the lower side of the mounting edge portions 3 g and 3 g (cover portions 3 f and 3 f) of the handle 3 d in the opening 3 c of the pan case 3, A first engagement member 70 having a convex plate spring 70a having a cross-sectional shape is provided, and the convex plate spring 70a is provided at the upper end of the corresponding opening 21c of the first protective frame 21. A second engagement member 40 having a concave plate spring 40a having a cross-sectionally-shaped cross-section (with its square-shaped protrusion) elastically engaged, and the first, The engagement of the second engaging members 70 and 40 with each other as shown in FIGS. 16 and 17 ensures that the pan case 3 is stored and set in the first protective frame 21. In this state, the movement in the vertical direction is surely restricted and the It has to be.

  In this case, the first engagement member 70 is fixed to the lower side of the handle mounting edge portions 3g, 3g of the pan case 3, and a leaf spring case 71 having a convex leaf spring 70a inside is provided, Located in the leaf spring case 71, the upper end side thereof is fastened and fixed to the lower surface side of the handle mounting edge portions 3g and 3g of the pan case 3 together with the upper wall portion of the leaf spring case 71 by a fixing member (screw screw) 72, From the opening 71a on the side surface side of the leaf spring case 71, it is constituted by a convex leaf spring 70a in which a protruding convex portion (character shape) is projected outward. The second engagement member 40 includes a plate spring support member 21h formed at the upper end of the opening 21c of the first protective frame 21, and a concave engagement supported and fixed to the plate spring support member 21h portion. It is composed of a concave leaf spring 40a having a joint (character shape).

  According to such a configuration, when the pan case 3 is inserted into the pan case storage chamber X in the first protective frame 21 and stored from above, the tubular portion 3h on the lower end side of the pan case 3 and the When the cylindrical opening 37 at the bottom of one protective frame 21 fits properly and is stored and set at an appropriate circumferential position and an appropriate vertical height, the convex shape of the first engaging member 70 The plate spring 70a portion is finally engaged with the concave plate spring 40a portion of the second engagement member 40 while being elastically deformed into the plate spring case 71, and when it is securely engaged, “click” is performed. The sound is stored.

  Therefore, it is determined that the storage case is properly and reliably stored by the generation of the storage sound. In addition, the vertical position in the storage set state is fixed.

  As a result, unlike the conventional home bakery, it is not necessary to adopt a complicated storage method in which the pan case is inserted with a predetermined angle and twisted in the opposite direction in the circumferential direction, and then returned to the predetermined angle after insertion to engage the helicoid. .

  Furthermore, in the case of this embodiment, one corner of the four corners of the lower part of the first protective frame 21 (the front left corner as viewed from the first protective frame 21 itself, in other words, the right corner). In this case, cooling air from a cooling fan 20 described later is introduced into the first protective frame 21 in a diagonal direction (see arrows in FIG. 10) over a predetermined width from the front side to the left side. For this purpose, an air inlet 15 having a grill structure is formed.

  And in the 1st protective frame 21 comprised in this way, as mentioned above, the bread case 3 provided with the bread blade attachment shaft 36 to which the bread blade is attached to the bottom is stored and set in a removable state. Yes. In this storage set state, the engagement member 36a in the orthogonal direction provided below the pan blade attachment shaft 36 and the S-shaped rotation engagement member 38 fixed to the final stage rotation shaft 10e will be described later. The rotational driving force from the rotating driving mechanism 10 side is transmitted, whereby the bread blades rotate, and the work of kneading the bread dough in the bread case 3 is performed. On the inner peripheral surface of the bread case 3, convex portions 3e and 3e are provided for applying an engaging force to the bread dough in the kneading process.

  The rotational drive mechanism 10 that transmits the rotational force to the pan blade mounting shaft 36 is configured as follows, for example. That is, for example, as shown in FIGS. 3 and 8, the rotation of the output shaft 10a of the motor M, which is a drive source, is transferred to the above-described final-stage rotation shaft 10e via the driving pulley 10b, the belt 10c, and the driven pulley 10d. Then, the S-shaped rotation engagement member 38 is rotated by the rotation shaft 10e at the final stage.

  On the other hand, in FIG.2, FIG.8, FIG.12-14, the code | symbol 25 is a control board which performs the control program which controls the bread manufacturing process in the said home bakery, Attached to the front side (outer case side) of the control board cover 27 that is located in the space between the front side of the protective frame 2 and is erected in the vertical direction adjacent to and parallel to the front side of the protective frame 2 It has been. Heat generating components such as an IGBT (power transistor) 28 that drives the work coil 6 and a heat sink 29 that dissipates heat from the IGBT 28 are provided on the outer case 1 side component mounting surface of the control board 25. The control board 25 and the control board cover 27 are on the front surface side of the protective frame 2 having a substantially square cross section, and one side end (the left end in the figure) has a substantially square cross section. Are provided in a positional relationship so as to be the left side surface position.

  The air inlet 15 is formed in the corner portion between the front and left side portions of the control board 25 and the control board cover 27 and the lower part of the protective frame 2 (particularly, the lower part of the lower first protective frame 21). Corresponding to each of them, for example, in a positional relationship as shown in FIGS. 2, 3 and 12 to 14, with a predetermined interval on their left side surfaces, covering substantially the whole of them The cooling fan 20 having a diameter capable of being installed is installed in parallel in a state where the center of the blowing shaft is directed to the space portion between the control board cover 27 and the front surface of the protective frame 2. Then, for example, the outside air sucked in from the outside air inlet provided in the portion corresponding to the fan suction shaft of the left side wall portion of the outer case 1 is blown forward by the fan impeller 20b and blown to the corresponding required portion. ing.

  On the other hand, on the fan end portion side of the control board cover 27, the cooling air blown from the air blowing port 20a of the cooling fan 20 located on the protective frame 2 side is changed in its wind direction and the work coil described above. The first cooling air guide 31 supplied to the 6 side and the second cooling air guide 32 supplied to the air introduction port 15 side of the second protective frame 21 described above are provided separately in the vertical direction.

  As a result, the cooling air blown from the air blower outlet 20a of the cooling fan 20 has the left side region wind flowing in the control board 25, the IGBT 28 on the control board 25, the heat sink 29, etc., and the central left side region. On the back side of the control board 25, the wind in the central area and the wide area on the right side from the central area is on the upper side, the front side of the work coil 6 is on the right side, the left side is on the back side, and the lower side. Then, the first protective frame 21 is efficiently supplied to the air introduction port 15 portion to the pan case storage chamber X in the first protective frame 21 at the corner portion between the front surface side and the left side surface side. A single cooling fan 20 can supply a sufficient amount of cooling air to each of the above parts.

  In the case of a home bakery such as this embodiment, unlike the electric rice cooker, in the “kneading process” in which bread dough is put into the bread case 3 and kneaded, the bread case 3 is cooled in order to achieve good glutenization of the protein. (Because the optimal temperature for glutenation is 10 to 20 ° C.), and in the “baking process”, the heat of the induction heated pan case 3 does not escape to the outside. The entire bread case 3 is wrapped with air introduced into the heat insulating material as heat insulating material, and the temperature of the bread case 3 is increased by absorbing the radiant heat from the outer periphery of the bread case 3 to increase the temperature (hot air). 3 By uniformly heating the upper bread swelling space Y, the bread swelled upward from the “baking process last” bread case 3 as well as in the “baking process halfway” bread case 3 Portion is also sufficiently heated, valid grilled add color. As a result, thermal efficiency is improved and an energy saving effect is also obtained.

  Further, the space between the protective frame 2 is insulated by the cooling air, and the temperature rise of the protective frame 2 itself can be reduced, so that the durability of the work coil 6 is also improved.

As shown in FIG. 15, a bottom sensor 49 made of a thermistor or the like for detecting the temperature of the bottom wall portion of the bread case 3 housed in the bottom wall portion 21 b of the first protective frame 21 is provided. ing. The temperature of the pan case 3 detected by the bottom sensor 49 is used for energization rate control (temperature control) of the work coil 6 in a baking process described later.
<Configuration of lid part>
Next, in the upper end side opening of the bakery main body A in which the upper end of the side wall portion 1a of the outer case 1 and the upper end of the small diameter portion 22a of the second protective frame 22 are connected and integrated through the shoulder member 1c as described above. As described above, the lid B is pivotally attached to the rear end side via the hinge mechanism 16 so as to be opened and closed in the vertical direction.

  As shown in FIGS. 2, 3, 18, and 19, the lid B is made of a synthetic resin outer cover 18 that forms an upper exterior surface and a synthetic resin that forms an inner ceiling surface thereof. It consists of two molded members with the inner cover 19, and the end portions 18a, 19a, 18b, 19b are joined and integrated with each other, and a heat insulating space 15 having a predetermined cross-sectional area is formed between them. . The rear end portion of the outer cover 18 is provided with, for example, a steam discharge port S, and the inside of the bread case storage chamber X and the bread bulging space Y, which are baking chambers, through a steam discharge passage 18c provided inside the outer cover 18. Vapor (and other gases) generated in is discharged as appropriate.

  Further, on the lower surface of the synthetic resin inner cover 19, for example, a metal heat reflecting plate (inner cover) 19c for reflecting the radiant heat from the electric heater H to the pan side is provided over substantially the entire surface. ing. As a result, upward radiant heat from the electric heater H radiated to the pan bulging space Y through the heat generating plate 220 of the second protective frame 22 is effectively lowered by the heat reflecting plate 19c. Reflected to the side, it effectively acts on the top surface of the bread bulging upward from the opening 3c of the bread case 3 as described above. As a result, baking of the bread bulging portion is also improved, and an appropriate baking color is formed.

  By the way, as already described, the upper surface portion side of the shoulder frame portion 51a that receives the lower surface side of the lid B is formed in a flat portion (horizontal portion) 51b having a predetermined width over the entire circumferential direction. (See FIG. 3, FIG. 4, FIG. 9, FIG. 15, etc.), the inner peripheral end (inner peripheral opening edge) of the flat portion 51b protrudes upward by a predetermined height over the entire periphery. An annular convex portion (rib) 51f having a predetermined width is provided. On the other hand, in the closed state of the lid B, the lower surface of the lid B that is positioned on the outer peripheral side of the annular convex portion 51f has the annular convex portion 51f in the closed state of the lid B. An annular convex portion (rib) 18d having a predetermined height and a predetermined width adjacent to the outer peripheral side is provided over the entire periphery.

  Then, when the lid B is closed, these annular protrusions 51f and 18d are adjacent to each other on the inner peripheral side and the outer peripheral side in the same horizontal plane, and the gap between them is made as small as possible. The steam from the bread bulging space Y which is a baking chamber leaks out of the main body without using packing or the like.

  On the other hand, in the same state, the G portion between the lower surface of the outer peripheral edge of the lid (outer cover) B radially outward from the upper end surface of the opening of the bakery main body A is, for example, FIG. As shown in FIG. 19, the steam is formed in a relatively large gap, and the slight vapor leaking through the small gap between the annular convex portions 51f and 18d is smoothly discharged from the main body without causing condensation. It is comprised so that.

  As a result, almost all of the steam in the bread bulging space Y is discharged to the outside from the steam discharge port S via the steam discharge passage 18c, so that condensation as in the conventional case is less likely to occur.

Moreover, in the case of the embodiment of the present invention, as described above, in addition to such a basic configuration, a dew condensation prevention structure by the first and second heat reflecting members 221 and 222 is further adopted. Yes. Therefore, the dew condensation prevention performance is extremely high.
<Structure of material input device>
Furthermore, in this embodiment, on the inner side of the heat reflecting plate 19c corresponding to the upper side of the opening 3c of the pan case 3 in the lid B (the position of the substantially central portion on the back side), for example, in FIGS. As shown, an ingredient charging device 60 having an ingredient storage case 61 that can be opened in two stages is provided on the lower side (opening 3c side of the bread case 3) in a detachable state.

  The material storage case 61 includes a bottom plate (cover plate) 62 that arcs downwardly on the lower surface side of the case body, and the bottom plate 62 is generally moved downward from a horizontal storage case closed state as necessary. By rotating approximately 90 ° in the vertical first case open state (FIG. 18), thereby opening the bottom of the case body, the ingredients stored in the case body are moved into the lower pan case 3. Then, after a predetermined time, it is further rotated to the rear position (FIG. 19) of the opening 3c of the rear pan case 3 and stopped.

  The first and second two-stage opening operation (arc turning operation) downward of the bottom plate 62 is, for example, a bottom plate opening button 63 for engagement state control provided near the bottom plate support shaft on one end side of the case body. Is controlled by ON / OFF of a plunger rod of an electromagnetic plunger (not shown) installed at a position to oppose.

  When the ingredients are put into the bread case 3 using the ingredient throwing device 60 provided with the bottom plate 62 that does not return to the original closed state once opened downward as described above, Considering the amount of bulging of the bread above the bread case 3 according to the subsequent baking of the bread, the rear plate 62 avoids the position above the opening 3c of the bread case 3 as described above (shown in FIG. 19). It must be stopped in a state where the arc is largely rotated to the second stage (rotation position).

  However, when the ingredients are contained in the case main body (the ingredients are on the bottom plate 62), the arc is suddenly turned to the maximum turning position behind the opening 3c of the bread case 3. As a result, there is a problem that all the ingredients in the case main body are not dropped into the bread case 3 and drown out of the bread case 3 with momentum.

  Therefore, in this embodiment, as described above, the arc is once pivoted to the position above the opening 3c of the pan case 3 and then stopped (state shown in FIG. 18). After waiting for the ingredients to be put into the bread case 3, it is finally rotated to the maximum open position (FIG. 19) behind the opening 3 c of the bread case 3 to stop.

According to such a configuration, it is possible to reliably insert the ingredients into the bread case 3 while avoiding interference with the bottom plate 62 when the bread bulges upward in response to the baking. The automatic material input device 60 can be installed while making the height dimension from the upper part of the protective frame 2 and the pan case 3 to the lid B as compact as possible, and as a result, Bread with good appearance can be baked without damage to the bulge.
<Control system configuration>
Next, FIG. 20 shows the structure of the bread baking control system in the bread baking process of the home bakery according to the embodiment of the present invention.
In this control system, with the microcomputer control unit 100 provided on the operation board 12 as the center, the operation setting signals such as the start switch 11b, the menu selection switch 11d, the firing color switch 11e, etc., and the pan sensor 3 by the bottom sensor 49 are used. A menu set by inputting a temperature detection signal, a detection signal of the pan upper temperature (the temperature of the bread bulging space Y and the surface temperature of the bread bulged in the bread bulging space Y) by the thermistor (upper sensor) 85, etc. The heating state of the work coil 6 as the first heating means and the electric heater H as the second heating means (for each of a plurality of baking processes divided into several stages according to the set baking color ( ON / OFF) and heating amount (electric power and energization rate) are finely controlled as shown in the flowcharts of FIGS. The temperature of the temperature and the pan bulging space Y (temperature of the pan top surface portion, etc.), so as properly adjusted for example to a target controlled temperature shown in the time chart of FIG. 26 to FIG. 29.
The microcomputer control unit 100 also has a display control function for displaying information necessary for operation settings such as menus, set contents of settings, and other necessary information on the liquid crystal display 11a.
<Content of bread baking control>
FIG. 21 shows the control content that is the basis of bread baking control using the control system of FIG.

That is, first, in the power-on state in which the power supply circuit of the control system is turned on, a desired menu (type of bread to be baked) is selected and set by the menu selection switch 11d (step S1).
In the case of this embodiment, for example, the following four types of bread are prepared as selectable menus.

-Wheat flour normal bread-Rice flour bread-Brioche-French bread Next, when the start switch 11a is turned on (step S2), it is first determined what the menu set in step S1 is. (Step S3). And bread dough preparation cooking according to the determined menu is started, and the dough kneading process (step S4) using bread blades is started. In this kneading process, the cooling fan 20 is driven and the pan case 3 is cooled (step S5).

  Then, when a predetermined work time in the kneading process (time required for protein glutenization) elapses, it is determined whether or not the kneading process is completed (step S6). As a result of the determination, if it is determined YES and the dough kneading process is completed, the driving of the cooling fan 20 is once stopped (step S7), and then the process proceeds to the fermentation process to ferment yeast for a predetermined time (step S8). In this fermentation process, yeast decomposes sugars to generate ethanol and carbon dioxide, which expands the bread dough.

  And when predetermined time passes, it will determine whether the same fermentation process was completed (step S9), and if it determines with YES and it is confirmed that the fermentation process was completed, the cooling fan 20 will be driven again ( In step S10), the baking process is finally started (step S11).

  In the control of the baking process in step S12, the tact time is changed over time according to the menu selected by the user and determined in step S3, that is, the types of bread to be baked (1) to (4). Each heating amount (electric power and energization rate) of the work coil 6 as the first heating means and the electric heater H as the second heating means described above for each baking process divided into a plurality of processes. The pan case 3 and the bread bulge space (the upper part of the bread) Y are temperature-controlled to a predetermined target temperature.

The heating amount control according to the menu in step S12 is performed, for example, as shown in the control flow of FIGS. 22 to 25 and the time charts of FIGS.
(1) Normal Bread Baking Control That is, FIG. 22 is a baking control flow when the determined menu is the normal bread of (1), and a time chart corresponding to the control flow is shown. 26.

  For example, as shown in the time chart of FIG. 26, the normal baking process of the bread is divided into the first to fifth baking processes having different control tact times, and the respective baking processes are divided into the respective processes. Accordingly, the energization rate under the rated power of each of the work coil 6 and the electric heater H is appropriately controlled.

  That is, in the first baking process (baking process 1) at the beginning of the baking process, the energization rate of the work coil 6 is set to a high level of 12/16 (step S1), and the entire pan case 3 is set for a short time (10 Heat about a minute) until it reaches the back of the bread dough in the bread case 3. Thereby, the carbon dioxide in the bread dough in the bread case 3 is gradually expanded as a gas, and the entire bread starts to expand. In this state, the bread has not yet bulged upward from the pan case 3, but the energization rate of the electric heater H is set to a low level of about 8/16 in preparation for the subsequent bread bulge. 3. The air temperature in the upper bread bulging space Y is raised to a predetermined temperature level (about 100 ° C.) (step S2).

  Then, the elapse of the first control tact time (10 minutes) of the first baking process (baking process 1) set in advance is determined (step S3). Next, the process proceeds to the second baking process (baking process 2).

  When entering the second baking step (baking step 2), the entire bread gradually bulges and eventually swells above the bread case 3 as well. Therefore, since the energization rate of the work coil 6 is sufficient even with a relatively low energization rate, the work coil 6 has a sufficient heating amount (step S4). On the other hand, the energization rate is greatly increased to 14/16 (step S5), and the heating amount acting on the bulging pan is increased (so that the temperature detected by the thermistor 85 is about 128 ° C.). Thereby, the effective baking of the upper part of bread is aimed at. As a result, at the end of the second baking step (baking step 2), for example, the temperature of the bread case 3 is about 130 ° C., and the temperature of the bread bulging space Y above the bread case 3 is about 128 ° C. Is effectively realized.

  Then, the elapse of the second control tact time (5 minutes) of the second baking process set in advance is determined (step S6). Proceed to the baking process (baking process 3).

  When entering the third baking step (baking step 3), the entire bread swells greatly and also swells in the bread bulging space Y above the bread case 3. And the bread case 3 part is in the state heated enough as about 130 degreeC as mentioned above, and the bread in the bread case 3 is baked substantially.

  Accordingly, there is also residual heat of the pan case 3 itself, and a sufficient heating amount can be obtained even when the work coil 6 has an energization rate lower than that. On the other hand, when the temperature of the bread bulging space Y above the bread case 3 is about 128 ° C., it is insufficient for baking the upper part of the bulged bread and coloring the top surface.

  Therefore, in the same process, the energization rate of the work coil 6 is slightly reduced to 10/16, and the temperature adjustment target temperature is lowered from 130 ° C. to 126 ° C. to avoid the occurrence of scorching (step S7), The energization rate of the electric heater H is increased to a full power state of 16/16 (step S8), and the heating amount to the upper part of the pan is greatly increased. Thereby, the upper part of the swollen bread is sufficiently baked.

  As a result, as shown in FIG. 26, the temperature of the pan case 3 is lowered to about 126 ° C., and the occurrence of scorching is avoided, while the temperature of the bread bulging space Y finally rises to about 162 ° C. And bake the top of the bread effectively. As a result, the carbon dioxide gas in the upper part of the bread further expands, and the upper part of the bread further expands further to form a plump bread.

  Then, the elapse of the third control tact time (10 minutes) of the third baking process (baking process 3) set in advance is determined (step S9). Next, the process proceeds to a fourth baking process (baking process 4).

  When the fourth baking process (baking process 4) is entered, the entire bread is sufficiently expanded, and the expansion of the bread above the bread case 3 is almost completed. Therefore, while the energization rate of the work coil 6 is maintained at a medium level energization rate of about 10/16 as it is (step S10), on the other hand, by reducing the temperature control target temperature from 126 ° C. to 123 ° C., generation of burns is prevented. The energization rate of the electric heater H continues to be effectively baked over the entire upper part of the pan by continuing heating in the full power state of 16/16 (step S11). As a result, it is possible to form a light brown color on the entire upper part of the bread bulging above the bread case 3.

  Thereafter, the passage of the fourth control tact time (5 minutes) of the fourth baking process (baking process 4) set in advance is determined (step S12). Next, the process proceeds to the fifth baking process (baking process 5).

In the fifth baking step, not only the bread in the bread case 3 but also the bread bulging portion above the bread case is sufficiently baked. In this state, the energization rate of the pan case 3 side work coil 6 is greatly reduced to about 2/16 (step S13). This reliably prevents the occurrence of scorching. On the other hand, the energization rate of the electric heater H continues to be 16/16 full power heating (step S14), and in particular, a deep baking color is given to the top surface of the upper part of the pan. The control tact time (3 minutes) of the fifth baking process (baking process 5) is set to the shortest time of the last baking process.
As a result, the entire bread can be effectively bulged without scorching the bread in the bread case 3, and the upper top surface of the bread bulged from the bread case 3 has a dark brown color. A normal bread made of flour such as bread with an effective kiln extension on its side surface is baked well.

  Thereafter, the elapse of the fifth control tact time (3 minutes) of the fifth baking process (baking process 5) set in advance is determined (step S15). The process proceeds to the final step S13 in the control flow of FIG. 21 described above, and the heat insulation control is executed while the work coil 6, the electric heater H, and the cooling fan 20 are turned on.

In addition, the process of step S13 in the fifth baking process and the reduction of the work coil energization rate can be stopped instead of being reduced.
(2) Baking Control of Rice Flour Bread Next, FIG. 23 is a baking control flow in the case where the menu determined in step S11 of FIG. 21 is the rice flour bread of (2) above. A corresponding time chart is shown in FIG.

  For example, as shown in the time chart of FIG. 27, the baking control of this rice flour bread is divided into the first to fifth baking processes having different control tact times, and each process is divided into the following processes. Accordingly, the energization rate under the rated power of each of the work coil 6 and the electric heater H is appropriately controlled.

  That is, in the first baking process (baking process 1) at the beginning of the baking process, the energization rate of the work coil 6 is set to a high level of 12/16 (step S1), and the entire pan case 3 is set for a short time (10 Heat about a minute) until it reaches the back of the bread dough in the bread case 3. Thereby, the carbon dioxide in the bread dough in the bread case 3 is gradually expanded as a gas, and the entire bread starts to expand. In this state, the bread has not yet bulged above the pan case 3, but the energization rate of the electric heater H is set to a medium level of about 12/16 in preparation for the subsequent bread bulge. 3 The air temperature in the upper bread bulging space Y is raised to a predetermined temperature level (about 110 ° C.) (step S2).

  Then, the elapse of the first control tact time (10 minutes) of the first baking process (baking process 1) set in advance is determined (step S3). Next, the process proceeds to the second baking process (baking process 2).

  When entering the second baking step (baking step 2), the amount of bulging of the entire bread gradually increases and eventually swells above the bread case 3 as well. Therefore, while maintaining the energization rate of the work coil 6 at the same high energization rate of about 12/16 (step S4), the energization rate of the electric heater H is greatly increased to 15/16 (step S5). Increase the amount of heating that acts on the top of the bulging pan (so that the temperature detected by the thermistor 85 is around 110 ° C.). Thereby, the effective baking of the upper part of bread is aimed at.

  As a result, in the second baking step (baking step 2), for example, the temperature of the bread case 3 is increased to about 126 ° C., and the temperature of the bread bulging space Y above the bread case 3 is increased from 110 ° C. to about 132 ° C. The above baking operation is effectively realized.

  Then, the elapse of the second control tact time (5 minutes) of the second baking process set in advance is determined (step S6). Proceed to the baking process (baking process 3).

  When entering the third baking step (baking step 3), the entire bread swells greatly and also swells in the bread bulging space Y above the bread case 3. And the bread case 3 part is in the state fully heated with about 126 degreeC as mentioned above.

  Therefore, a sufficient heating amount can be obtained even if the energization rate of the pan case 3 side work coil 6 is maintained as it is. On the other hand, when the temperature of the bread bulging space Y above the bread case 3 is about 132 ° C., it is insufficient for sufficiently baking the upper part of the bulged bread and further coloring the top surface portion.

  Therefore, in the same process, while maintaining the energization rate of the work coil 6 at an intermediate level of 12/16, while maintaining the temperature control target temperature at 126 ° C. to avoid the occurrence of scorching (step S7), the electric heater By maintaining the energization rate of H in a high heating state of 15/16 (step S8), the upper part of the bulged bread is sufficiently baked.

  As a result, as shown in FIG. 27, the temperature of the pan case 3 is maintained at about 126 ° C. at which no scorching occurs, and the occurrence of scoring is avoided, while the temperature of the pan bulging space Y is finally 158 Raise to about ℃ and bake the top of the bread effectively. As a result, the carbon dioxide gas in the upper part of the bread further expands, and the upper part of the bread further expands further to form a plump bread.

  Then, the elapse of the third control tact time (7 minutes) of the third baking process (baking process 3) set in advance is determined (step S9). Next, the process proceeds to a fourth baking process (baking process 4).

  When the fourth baking process (baking process 4) is entered, the entire bread is sufficiently expanded, and the expansion of the bread above the bread case 3 is almost completed. Therefore, while reducing the energization rate of the work coil 6 to an energization rate of about 10/16, which is less likely to cause scorching (step S10), the temperature adjustment target temperature is decreased from 126 ° C to 120 ° C. On the other hand, the heating rate of the electric heater H is maintained at a high heating state of 15/16 and heating is continued (step S11), thereby continuing effective baking of the entire upper part of the pan. As a result, it is possible to form a light brown color on the entire upper part of the bread bulging above the bread case 3.

  After that, the elapse of the fourth control tact time (6 minutes) of the fourth baking process (baking process 4) set in advance is determined (step S12). Next, the process proceeds to the fifth baking process (baking process 5).

In the fifth baking step, not only the bread in the bread case 3 but also the bread bulging portion above the bread case is sufficiently baked. Therefore, in this state, the energization rate of the pan case 3 side work coil 6 is lowered to an intermediate level of about 8/16 (step S13). Rice flour bread is soft and easy to break. Therefore, while preventing the occurrence of scorch, if the power is reduced too much, the waist will break, so that the energization rate is at least about 8/16. On the other hand, the energization rate of the electric heater H continues to be a high heating state of 15/16 (step S14), and in particular, the top surface of the upper part of the pan is darkly colored. The control tact time (3 minutes) of the fifth baking process (baking process 5) is set to the shortest time of the last baking process.
As a result, even in the case of a rice flour bread that is soft and easily broken, the entire bread can be effectively bulged without scorching the bread in the bread case 3, and the bread bulged from the bread case 3 can be obtained. The top top of the bowl has a dark brown color, and the bread is effectively baked on the side with an effective pot extension.

Thereafter, the elapse of the fifth control tact time (3 minutes) of the fifth baking process (baking process 5) set in advance is determined (step S15). Proceeding to step S13 in the control flow of FIG. 21 described above, heat insulation control is performed.
(3) Brioche Baking Control Next, FIG. 24 is a baking control flow when the menu determined in step S11 of FIG. 21 is the brioche of (3), and a time chart corresponding to the control flow. Is shown in FIG.

  In this brioche baking control, for example, as shown in the time chart of FIG. 28, the entire baking process is divided into five first to fifth baking processes having different control tact times, and according to each process. The energization rate under the rated power of each of the work coil 6 and the electric heater H is appropriately controlled.

  That is, first, in the first baking process (baking process 1) at the beginning of the baking process, the energization rate of the work coil 6 is set to an intermediate level of 9/16 (step S1), and the entire pan case 3 is gently and gently moved. Heat to a moderate heating amount (up to about 115 ° C) and pass the heat to the back of the bread dough unique to brioche, which has the most butter, eggs, and sugar. Thereby, the carbon dioxide in the bread dough in the bread case 3 is gradually expanded as a gas, and the entire bread starts to expand. In this state, the bread has not yet bulged upward from the pan case 3, but the energization rate of the electric heater H is set to a low level of about 8/16 in preparation for the subsequent bread bulge. 3. The air temperature in the upper bread bulging space Y is raised to a predetermined temperature level (about 100 ° C.) (step S2).

  Then, the elapse of the first control tact time (10 minutes) of the first baking process (baking process 1) set in advance is determined (step S3). Next, the process proceeds to the second baking process (baking process 2).

  When entering the second baking step (baking step 2), the amount of bulging of the entire bread gradually increases and eventually swells above the bread case 3 as well. Therefore, while the energization rate of the work coil 6 is slightly increased to about 10/16 (step S4), the energization rate of the electric heater H is greatly increased to an intermediate level of 14/16 (step S5). ) Increase the amount of heating that acts on the top of the bulging pan (so that the temperature detected by the thermistor 85 is about 126 ° C.). Thereby, the effective baking of the upper part of bread is aimed at. As a result, at the end of the second baking step (baking step 2), for example, the temperature of the bread case 3 is about 122 ° C., and the temperature of the bread bulging space Y above the bread case 3 is about 126 ° C. Is effectively realized.

  Then, the elapse of the second control tact time (5 minutes) of the second baking process set in advance is determined (step S6). Proceed to the baking process (baking process 3).

  When entering the third baking step (baking step 3), the entire bread swells greatly and also swells in the bread bulging space Y above the bread case 3. And the bread case 3 part is in the state fully heated with about 126 degreeC as mentioned above.

Therefore, there is also residual heat of the pan case 3 itself, and a sufficient heating amount can be obtained even with the current ratio of the work coil 6 as it is. On the other hand, when the temperature of the bread bulging space Y above the bread case 3 is about 126 ° C., it is insufficient for baking the upper part of the bulged bread and baking the top surface.
Therefore, in the same process, the energization rate of the work coil 6 is reduced to 10/16 to avoid the occurrence of burning (step S7), while the energization rate of the electric heater H is set to a high heating state of 16/16. (Full power state) is increased (step S8), and the upper part of the swelled bread is sufficiently baked.

  As a result, as shown in FIG. 28, the temperature of the pan case 3 is maintained at about 122 ° C., and the occurrence of scorching is avoided, while the temperature of the bread bulging space Y is finally increased to about 160 ° C. Ascend and effectively bake the top of the bread. As a result, the carbon dioxide gas in the upper part of the bread further expands, and the upper part of the bread further expands further to form a plump bread.

  Then, the elapse of the third control tact time (10 minutes) of the third baking process (baking process 3) set in advance is determined (step S9). Next, the process proceeds to a fourth baking process (baking process 4).

  When the fourth baking process (baking process 4) is entered, the entire bread is sufficiently expanded, and the expansion of the bread above the bread case 3 is almost completed. Therefore, while maintaining the energization rate of the work coil 6 at a current rate of about 10/16 that does not cause burning (Step S10), the energization rate of the electric heater H is set to a high heating state of 16/16. By maintaining and continuing the heating (step S11), the effective baking of the entire top of the pan is continued. As a result, it is possible to form a light brown color on the entire upper part of the bread bulging above the bread case 3.

  Thereafter, the passage of the fourth control tact time (10 minutes) of the fourth baking process (baking process 4) set in advance is determined (step S12). Next, the process proceeds to the fifth baking process (baking process 5).

In the fifth baking step, not only the bread in the bread case 3 but also the bread bulging portion above the bread case is sufficiently baked. Therefore, in this state, the energization rate of the pan case 3 side work coil 6 is greatly reduced to about 1.5 / 16 (step S13). As a result, the generation of scorch in the case of brioche, which is high in sugar and easy to scorch compared to bread, is reliably prevented. On the other hand, the energization rate of the electric heater H continues at a high heating state of 16/16 (step S14), and in particular, a deep baked color is given to the top surface of the bread upper part. The control tact time (3 minutes) of the fifth baking process (baking process 5) is set to the shortest time of the last baking process.
As a result, even in the case of brioche that tends to be burnt, the entire bread can be effectively bulged without scorching the bread in the bread case 3, and the upper ceiling of the bread bulged from the bread case 3 can be achieved. Bread that has a dark brown color on the surface and has an effective pot extension on the side is baked well.

  Thereafter, the elapse of the fifth control tact time (3 minutes) of the fifth baking process (baking process 5) set in advance is determined (step S15). The process proceeds to the final step S13 in the control flow of FIG.

In addition, the process of step S13 in the fifth baking process and the reduction of the work coil energization rate can be stopped instead of being reduced.
(4) Baking control of French bread Finally, FIG. 25 is a baking control flow when the determined menu is the French bread of (4), and a time chart corresponding to the control flow is shown in FIG. is there.

  As shown in the time chart of FIG. 29, for example, this French bread baking control divides the entire baking process into first to fourth baking processes having different control tact times, and according to each process. Thus, the energization rate under the rated power of each of the work coil 6 and the electric heater H is appropriately controlled.

  That is, in the first baking process (baking process 1) at the beginning of the baking process, the energization rate of the work coil 6 is set to a high level of 12/16 (step S1), and the entire bread case 3 is kept for a slightly longer time. (Approx. 15 minutes), heat slowly (up to about 150 ° C.) with a sufficient heating amount, and pass the heat securely to the back of the bread dough in the bread case 3. On the other hand, the energization rate of the electric heater H is set to an intermediate level of about 10/16, and the air temperature in the pan bulging space Y above the pan case 3 is raised to a predetermined temperature level (about 129 ° C.) (step S2). ).

  Then, the elapse of the first control tact time (15 minutes) of the first baking process (baking process 1) set in advance is determined (step S3). Next, the process proceeds to the second baking process (baking process 2).

  When entering the second baking process (baking process 2), the bread in the bread case 3 will eventually expand to some extent. Therefore, since the current rate of the work coil 6 is sufficient even if the current rate is as it is, the current rate is about 12/16 (step S4), but a slightly lower target temperature (146 ° C.). ) And adjust the temperature of the pan case 3 slightly. On the other hand, the energization rate of the electric heater H is greatly increased to 14/16 (step S5), and the amount of heating acting on the upper part of the pan in the pan case 3 is increased (the detection temperature of the thermistor 85 is about 150 ° C.). To be).

  Thereby, the effective baking of the upper part of bread is aimed at. As a result, at the end of the second baking step (baking step 2), for example, the temperature of the bread case 3 is about 145 ° C., and the temperature of the bread bulging space Y above the bread case 3 is about 150 ° C. Is effectively realized.

  Then, the elapse of the second control tact time (5 minutes) of the second baking process set in advance is determined (step S6). Proceed to the baking process (baking process 3).

  When entering the third baking step (baking step 3), the bread case 3 portion is sufficiently heated to about 145 ° C. as described above, and the bread in the bread case 3 is almost baked. Yes.

Therefore, there is also residual heat of the pan case 3 itself, and a sufficient heating amount can be obtained even with the current ratio of the work coil 6 as it is. On the other hand, when the temperature of the bread bulging space Y above the bread case 3 is about 150 ° C., it is not sufficient for effective baking of the upper part suitable for French bread and for the brilliant coloring of the outer peripheral surface.
Therefore, in the same process, while maintaining the energization rate of the work coil 6 at 10/16 as it is, while avoiding the occurrence of scoring while obtaining a certain amount of heating (step S7), on the other hand, the electric heater H Is maintained at a full power state of 16/16 (step S8), and the upper part of the pan is sufficiently baked.

  As a result, as shown in FIG. 29, the temperature of the pan case 3 is lowered to about 135 ° C., and the occurrence of scorching is avoided, while the temperature of the bread bulging space Y is finally raised to about 164 ° C. Bake the top of the bread well.

  Then, the elapse of the third control tact time (5 minutes) of the third baking process (baking process 3) set in advance is determined (step S9). Next, the process proceeds to a fourth baking process (baking process 4).

  When entering the fourth baking step (baking step 4), the electric current rate of the work coil 6 is maintained at an electric current rate of about 10/16 without burning (Step S10), while the electric heater H The continuous baking of the whole bread is continued by continuing the heating in the full power state with the energization rate of 16/16 (step S11). As a result, in addition to the bread in the bread case 3, the upper part of the bread in the bread case 3 can also be baked to a crisp hardness, and a solid baked color peculiar to French bread can be formed.

  After that, the elapse of the fourth control tact time (8 minutes) of the fourth baking process (baking process 4) set in advance is determined (step S12). The process proceeds to the final step S13 in the control flow of FIG.

  As described above, in the bread baking control according to the embodiment of the present invention, as bread baking common to various menus, the heating by the workcase 6 on the pan case 3 side is a large heating amount in the first half of the baking process. Heat firmly and in the second half relax. On the other hand, the heating by the electric heater H on the bread bulging space Y side suppresses the burning by gently heating in the first half of the baking process, and heats strongly as it goes to the latter half, effectively making the top surface darker. It is supposed to be attached.

  In this way, when the first half of the baking process is heated firmly from the lower part, the pot is well stretched and looks good, and by heating firmly from the upper part in the second half, the top surface can be moderately burnt.

In this case, in the baking process, the cooling fan 20 is always driven as described above, and the radiant heat from the pan case 3 is effectively recovered in the form of hot air and supplied to the upper pan bulging space Y. Therefore, especially in the latter half of the baking process in which the heating amount of the electric heater H is increased, the recovered heat effectively acts on the upper side of the pan, thereby improving the heating efficiency.
As a result, it is possible to form an appropriate baking color on the top surface of the bread while preventing the baking of the bread in the bread case 3 more effectively.

  A is a bakery body, B is a lid, 1 is an outer case, 1a is a side wall, 1b is a bottom wall, 1c is a shoulder member, 2 is a protective frame, 3 is a pan case, 5 is a coil bobbin, 6 is a work coil, 7 is a ferrite core, 8 is a coil base, 10 is a rotation drive mechanism, 10a is a motor output shaft, 10b is a drive pulley, 10c is a belt, 10d is a driven pulley, 10e is a final rotation shaft, and 11 is an operation panel. 11a is a menu selection switch, 16 is a hinge pivot part, 18 is an outer cover, 18 is an outer cover, 18c is a steam discharge passage, 18d is an annular convex part (lid side), 19 is an inner cover, and 19c is heat reflection. Plate, 21 is a first protective frame, 21a is a side wall, 22 is a second protective frame, 22a is a small diameter part (upper side wall part), 22b is a large diameter part (lower side wall part), 51a is a shoulder frame Part, 51f is an annular convex part, and 85 is a support. Mister, 100 is a microcomputer control unit, 220 is a heat generating plate, 221 is a first heat reflecting member, 222 is a second heat reflecting member, H is a strip-shaped electric heater, G is a gap on the outer side, S is a steam port It is.

Claims (4)

In addition to the first electromagnetic induction heating means for heating the pan case, a second heating means for heating the bread bulging above the pan case is provided, and the second heating means A home bakery configured to heat an upwardly swelled bread, wherein the heating state and the heating amount of the first and second heating means are controlled in a predetermined relationship according to the baking process of the bread. the control means is provided, the heating control means, the heating of the upper Symbol first heating means, while reducing-late baking the first half of the process, the heating amount of the second heating means, the first half of the baking step A home bakery characterized by an increase in the second half . In addition to the first electromagnetic induction heating means for heating the pan case, a second heating means for heating the bread bulging above the pan case is provided, and the second heating means A home bakery configured to heat an upwardly swelled bread, wherein the heating state and the heating amount of the first and second heating means are controlled in a predetermined relationship according to the baking process of the bread. In the latter half of the baking process , the heating control means is used to heat the second heating means at a predetermined heating amount, while the heating by the first heating means is stopped or the heating amount is reduced. A home bakery characterized by a reduction . In addition to the first electromagnetic induction heating means for heating the pan case, a second heating means for heating the bread bulging above the pan case is provided, and the second heating means A home bakery configured to heat an upwardly swelled bread, wherein the heating state and the heating amount of the first and second heating means are controlled in a predetermined relationship according to the baking process of the bread. a control means is provided, by heating control means, the first upper SL, while control of the heating conditions and heating of the second heating means, provided the fan, in the latter baking step, the by wind from the fan A home bakery characterized by improving the heating efficiency of the bread above the bread case by collecting heat from the outer periphery of the bread case and flowing it above the bread case . In addition to the first heating means of an electromagnetic induction type heating bread case upper side is open, different heating the above electromagnetic induction heating bulges bread that bulges upward from the opening of the bread casing A home bakery provided with a second heating means of the type and configured to heat the bread bulging above the opening of the bread case by the second heating means, wherein the first and second A heating control means for controlling the heating state and heating amount of the heating means in a predetermined relationship is provided, and by the heating control means, the heating state of the first and second heating means according to the baking process of the bread, A home bakery characterized in that the amount of heating is controlled in a mutually different relationship.

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