JPH0132411B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a heating device for raising the temperature in a heating chamber for cooking, and particularly relates to a heating device whose main purpose is to properly ferment bread, etc. It is something.

Structure of conventional example and its problems In conventional heating devices, the temperature inside the heating chamber is set to a constant temperature regardless of the ambient temperature near the heating device, and the heating is performed for a certain period of time, so the temperature of the object to be heated varies depending on the temperature of the object being cooked. There were times when the cooking was inconsistent. A notable example is the fermentation of bread, etc. To make bread, first ferment the yeast, then knead the ingredients such as strong flour, sugar, and butter in a bowl, then cover with a damp cloth and allow the first fermentation to take place at 48℃ for about an hour. Then degassing and molding
After resting for about 30 minutes, secondary fermentation takes place at the same atmospheric temperature for about 30 minutes. Finally, in a preheated oven at 180℃
Bake for 12-15 minutes. The above conditions are room temperature 22-23
This refers to when bread dough is kneaded or allowed to rest under standard conditions at ℃. The temperature of the dough during fermentation is optimally 35-36°C, and the above conditions are the atmospheric temperature and fermentation time.

Therefore, the ambient temperature when kneading and resting the dough is not the standard condition, but is 15℃ or 30℃.
The disadvantage is that the temperature of the dough before fermentation differs depending on the temperature of the dough, so if fermentation is carried out within an oven temperature of 48°C, it is necessary to lengthen or shorten the fermentation time.

OBJECTS OF THE INVENTION The present invention solves the above-mentioned drawbacks by a simple method, and particularly aims to improve the fermentation of bread, ie, cooking which is greatly influenced by outside temperature.

Structure of the Invention Therefore, the present invention provides a heating chamber for cooking the food to be cooked in the main body, a heating device for increasing the temperature in the heating chamber, a temperature detecting device for detecting the temperature in the heating chamber, and an external device for fermenting and heating bread etc. The device has a fan for taking in and cooling air into the main body, and cooling air from the fan passes near the temperature detecting device.

DESCRIPTION OF EMBODIMENTS A so-called combination oven, which is a combination of a gas oven and a microwave oven, will be described below with reference to the drawings.

FIG. 1 is a side sectional view of the combination range, and FIG. 2 is a plan sectional view thereof.

A heating chamber 2 is provided within the main body 1, and a door 3 that can be opened and closed is provided at the front opening of the heating chamber 2. A magnetron 4 for supplying high frequency waves is attached to a waveguide 5 to the heating chamber 2, and a gas burner 6 for increasing the temperature inside the heating chamber 2 is installed. When the gas burner 6 is ignited, a fan motor 7 that cools the magnetron and a circulation fan motor 8 that sends combustion gas into the heating chamber 2 rotate. Combustion gas from the gas burner 6 enters the combustion chamber 9, is sucked into the circulation chamber 11 by the circulation fan 10, and is sent into the heating chamber 2 through outlets (not shown) on both sides thereof. The air used for cooking by raising the temperature in the heating chamber 2 enters the combustion chamber 9 again, mixes with new combustion gas, and circulates through the heating chamber 2 again, and the excess air is removed from the exhaust port 12.
and is discharged to the outside through the exhaust guide 13. When the temperature inside the heating chamber 2 reaches the set temperature, the exhaust guide 14 communicating with the heating chamber 2
The gas burner 6 is extinguished by the temperature detector 15 installed in the heating chamber 2, and the temperature inside the heating chamber 2 is kept constant by repeating this on-off operation thereafter.

Next, the fan motor 7 cools the magnetron 4.
Explain how it works. This fan motor 7
operates as a motor for cooling the magnetron 4 when this combination range is used as a microwave oven. On the other hand, when used for fermentation of bread etc., the main body upper plate 16 is cooled and
It has the role of correcting the temperature inside the heating chamber 2 based on the outside air temperature. That is, since the fan motor 7 sucks air from the punched portion 18 of the main body back plate 17, the temperature of the cooling air varies depending on the outside air temperature. Since this cooling air passes near the temperature sensor 15, the temperature sensor 15 is affected by the outside temperature. This will be explained with reference to FIG. Normally, when setting the temperature inside the oven, set the oven temperature to 48°C, which is the most commonly used ambient (outside) temperature of 22-23°C (average 22.5°C) and allows for the best cooking.
Comparing when the ambient temperature is 15℃ and 30℃,
When the ambient temperature is 15°C, there is a temperature difference of 33deg with respect to the set temperature of 48°C, whereas when the ambient temperature is 30°C, the temperature difference is 18deg. If the temperature sensor is cooled with the same amount of air, the one with a larger temperature difference will be cooled better. Therefore, the lower the ambient temperature, the lower the temperature at the temperature detector mounting part, and the longer the heater takes to heat even at the same set temperature, resulting in a higher temperature inside the oven. Conversely, when the outside air temperature is high, the temperature difference is small, so the amount of cooling is reduced, and the temperature at the temperature sensor mounting part does not drop.Even if the set temperature is the same, the heating time of the heater becomes shorter, and as a result, the heating indoor temperature decreases. kept low. The temperature of the dough before fermentation when placed in the heating chamber is almost proportional to the ambient temperature, so by setting the temperature in the heating chamber 2 inversely proportional to the temperature, the temperature of the dough after fermentation can be set to be faster at low temperatures and slower at high temperatures. By keeping the temperature constant regardless of the ambient temperature, the heating time (fermentation time) can be kept constant.

Effects of the Invention As is clear from the above explanation, the present invention cools the vicinity of the temperature detector with air outside the main body, thereby configuring the temperature inside the heating chamber to be inversely proportional to the ambient temperature. It is possible to compensate for variations due to temperature and keep the heating time constant, and it is possible to finish cooking in a stable state, which is greatly affected by the outside temperature, so it is possible to provide an extremely practical heating cooker. can.

[Brief explanation of drawings]

FIG. 1 is a sectional side view of a combination range showing an embodiment of the present invention, FIG. 2 is a sectional view of the same, and FIG. 3 is a characteristic diagram of the range. 1... Main body, 2... Heating chamber, 4... Magnetron, 6... Gas burner (heating device), 7... Fan motor, 15... Temperature detector.

Claims (1)

[Claims] 1 A heating chamber for cooking a food to be cooked in the main body, a heating device for increasing the temperature in the heating chamber, a temperature detection device for detecting the temperature in the heating chamber, and a fan for cooling the temperature detection device, The heating device has a configuration in which the temperature detection device is cooled by the fan during fermentation heating of bread, etc., and when the outside air temperature is low, the heating indoor temperature is high, and when the outside air temperature is high, the heating indoor temperature is lowered.