JPH01219430A - Heating and cooking device - Google Patents

Abstract

PURPOSE:To convert oily smoke and odor generated from a food into a clean air with a simple configuration and improve a heating efficiency by a method wherein the oily smoke and odor generated from the food and the like are purified by a purifying means arranged in a discharging guide and then discharged forcedly out of a main body. CONSTITUTION:An amount of only smoke generated from a food during a heating operation is different in view of the type and amount of the food. The amount of oily smoke is stored in a micro-computer 21 in advance, processed in response to a program, its content of output may open or close a relay 24 through a converter 22c, control a discharging motor 10 and then an amount of discharge corresponding to an amount of oily smoke generated from the food is controlled thereby. Oily smoke generated from the food is purified into a clan air by a discharging and purifying device 9 and forcedly discharged out of a main body 1 by a discharging motor 10, resulting in that the smoke or remained smoke from a door front surface can be discharged during cooking operation. At the initial heating time not generating the oily smoke there is a natural convection flow to discharge the smoke, an atmosphere temperature within a heating chamber is not decreased and then an efficient heating and cooking can be carried out.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a cooking device for cooking food stored in a heating chamber using a heating device.

BACKGROUND OF THE INVENTION As shown in FIG. 4, food stored in a heating chamber 2 is generally heated and cooked by a heating device 4&I 4b. Oily smoke and the like generated during cooking pass through an exhaust smoke purification device 9 provided within an exhaust guide 8 and are exhausted to the outside of the main body 1.

Problems to be Solved by the Invention However, in such conventional heating cookers, oil smoke generated from the food is discharged from the exhaust guide 8 to the outside of the main body 1 by natural convection. Since the amount of oil smoke generated is not constant, the amount of oil smoke is larger than the amount emitted, and oil smoke remains in the heating chamber 2 even after cooking is finished, and even during cooking, oil smoke may come out from the small gap in the front door 3. There is a problem in that it is discharged and pollutes the previously clean air in the kitchen.

The present invention solves these conventional problems,
To provide a heating cooker which has a simple configuration, cleans air from oil smoke, odor, etc. from food, and has high heating efficiency.

Means to solve problems The heating cooker of the present invention can remove oil smoke generated from food.

Odors and the like are purified by a purifying means provided within the exhaust guide and are forcibly discharged to the outside of the main body.

action The heating cooker of the present invention can remove oil smoke generated from food.

Clean air that has been purified by an exhaust purifying means provided within the exhaust guide is discharged to the outside of the main body by an exhaust fan attached to the exhaust motor shaft in accordance with the amount of odor.

Furthermore, since the exhaust amount of the exhaust fan is controlled according to the amount of oil smoke, the temperature inside the heating chamber decreases less, so that the heating efficiency can be improved.

EXAMPLE Hereinafter, a heating cooker according to an example of the present invention will be described with reference to the drawings.

FIG. 1 is a right side sectional view showing the structure of the cooking device according to the present invention.

In FIG. 1, a heating chamber 2 in which food 6 is stored and cooked is provided in a main body 1, and a door 3 that can be opened and closed is provided in the front of the heating chamber 2. Then, a heating device 4 and an oven plate 6 necessary for placing the food 6. Place the drainboard net 7 in the heating chamber 2
Provided inside. An exhaust guide 8 is provided on the outside rear surface of the heating chamber 2 to guide the air inside the heating chamber 2 to the outside of the main body 1. Inside the exhaust guide 8, an exhaust purification device 9 is provided which decomposes oil smoke, odor, etc. generated from food into water and carbon dioxide gas. The exhaust gas purification device 9 is already known and will not be discussed in detail.

An exhaust motor 10 and an exhaust fan 11 for forcibly exhausting the air purified by the exhaust purification device 9 to the outside of the main body 1
is provided on the exhaust guide 8. In addition, the air intake port 12 into the heating chamber 2 is provided with a slight gap 25 between the door 3 and the lower end of the heating chamber 2 to serve as an intake port for outside air into the heating chamber 2.

FIG. 2 is an external perspective view of the heating cooker. In FIG. 2, an operation panel 13 is provided on the front surface of the main body 1.
is provided with a display tube 14 and a keyboard 16.

FIG. 3 is a circuit diagram of the heating cooker. In FIG. 3, the power source is connected to the heating device e4 via a power fuse 1e, a door switch 17 that opens and closes the door, and a relay 18 that opens and closes the heating device 4.

Reference numeral 19 denotes a control board to which power is supplied by a low voltage transformer 20. A microcomputer (hereinafter referred to as microcomputer) 21 is provided on the control board 19 and is connected to the keyboard 16 via a converter 221L. The converter 22& converts the signal from the keyboard 16 into a signal for the microcomputer 21. The microcomputer 21 displays the contents of this signal on the display section 14.

23 is a temperature sensor that detects the ambient temperature in the heating chamber and transmits it to the microcomputer 21 as an electrical signal.

Based on the content of this signal, the microcomputer 21 opens and closes the relay 18 via the converter 22b to control the heating device 4 and maintain the atmospheric temperature in the heating chamber at the set temperature.

Relay 24 is a relay that controls exhaust motor 1o.

The amount of oil smoke generated from food during heating varies depending on the type and amount of food. The amount of oil smoke is stored in the microcomputer 21 in advance, and processed according to the program, and the output content is sent to the relay 24 via the converter 220. The exhaust motor 10 is controlled by opening and closing, and the exhaust amount is controlled according to the amount of oil smoke generated from the food. In this embodiment, the amount of oil smoke and odor generated from food is stored in the microcomputer 21 in advance according to the type and amount of food, but the amount of oil smoke and odor generated from food is detected using an oil smoke detection sensor, an odor sensor, etc., and the amount of oil smoke and odor generated from the food is detected. There are also ways to control it.

The oily smoke generated from the food is purified into clean air by the exhaust purification device 9, and is forcibly exhausted outside the main body 1 by the exhaust motor 10, so that smoke from the front of the door during cooking and residual smoke after cooking is completed can also be eliminated. .

In addition, the exhaust motor is used to exhaust the oil after oil smoke is generated, and since the exhaust is carried out by natural convection during the initial stage of heating when no oil smoke is generated, cooking can be carried out efficiently without lowering the atmospheric temperature of the heating chamber.

Effects of the Invention As described above, according to the present invention, the following effects can be achieved.

(1) Since the exhaust volume by the exhaust fan motor is controlled according to the amount of oil smoke and odor generated from food, oil smoke will be removed from the exhaust purification bag regardless of the type or amount of food. Clean air purified by lK can be discharged to the outside of the main body.

(2) Smoke from the front of the door during cooking due to forced exhaust air by the exhaust fan motor.

It is possible to prevent odor, etc. from leaking out, and also to eliminate oil smoke, odor, etc. remaining in the heating chamber after cooking is completed, making it possible to provide a clean heating cooker.

(3) During the initial stage of cooking when the ambient temperature in the heating chamber is low, where no oily smoke is generated from the food, exhaust is carried out by natural convection, and once the ambient temperature in the heating chamber becomes high and oily smoke begins to be generated from the food, the exhaust fan motor is used to force exhaust air. As a result, efficient cooking was possible.

(4) The air intake into the heating chamber is from the lower end of the door, and the exhaust is from the upper rear of the heating chamber, so the air inside the heating chamber can flow smoothly. The surface of the food is brought into contact with fresh outside air, making it difficult for water vapor to adhere to it, resulting in a dry state.

Therefore, the surface temperature of the food increases easily, and the cooking time can be shortened.

(6) Since the air discharged outside the main body is cleaned by the exhaust purification device, it does not pollute the rear wall of the main body. Therefore, it is possible to install the heating cooker without worrying about the installation location.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of a heating cooker showing an embodiment of the present invention;
FIG. 2 is an external perspective view of the heating cooker, FIG. 3 is a circuit diagram thereof, and FIG. 4 is a sectional view of the conventional heating cooker. 1...Main body, 2...Heating chamber, 4...
...Heating device, 8...Exhaust guide, 9...
...Exhaust purification device, 1o...Exhaust motor, 1
1...exhaust fan.

Claims (3)

[Claims] (1) A heating chamber for storing and cooking food in the main body, a heating device for raising the ambient temperature in the heating chamber, and a heating device for guiding oil smoke, odor, etc. generated from the food during cooking from the heating chamber to the outside of the main body. an exhaust guide, a purifying means for purifying oil smoke, odor, etc. in the exhaust guide, an exhaust fan motor equipped with a fan for forcibly exhausting the oil smoke, odor, etc. to the outside of the main body, and an operation of the exhaust fan motor. and a control means for controlling the amount of exhaust gas discharged from the exhaust fan motor to the outside of the main body, and the control means controls the operation of the exhaust fan motor in accordance with the amount of oil smoke and odor generated from the food. Cooking device. (2) The cooking device according to claim 1, wherein the control means stores operation control details of the exhaust fan motor according to the food to be cooked. (3) The cooking device according to claim 1, wherein the exhaust guide is provided with a smoke detection sensor or an odor sensor, and the control means controls the operation of the exhaust fan motor according to a signal from the smoke detection sensor or the odor sensor.