JPH03144218A - Heater-cooker - Google Patents

Abstract

PURPOSE:To ensure that a matter to be cooked can be heated and cooked on a plurality of sides thereof with a single heater, by rotating and moving a heater to positions in the range from the lower side to the upper side of a matter to be cooked. CONSTITUTION:A matter to be cooked is placed on a mount base 2 in a heating chamber 3 located in a main body. A heater 1 disposed in the heating chamber 3 is moved upward and downward, with rotation, within a predetermined space ranging from a position proximate to and on the lower side of the matter to be cooked to a position above the matter, as required. The upward and downward movements of the heater 1 are carried out by a driving means. In cooking by use of the heater 1, the heater 1 is stopped at a predetermined position on a moving path thereof, to heat that side of the matter which is proximate to the heater 1. Not only before or after cooking but also during cooking, it is possible to move the heater 1 to a required position 1, thereby heating the matter on the side on which the heater 1 is newly brought closer to the matter. Thus, the matter to be cooked can be heated on a plurality of sides thereof, without reversing the matter.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a cooking device such as a microwave oven with an oven/grill function.

2. Description of the Related Art The structure of a conventional microwave oven with an oven/grill function will be explained with reference to the drawings. When using the oven function, the 6th
As shown in Figure (a), the distance between the heaters installed above and below the heating chamber and the food to be cooked is increased to warm and heat the entire air within the heating chamber. This is to prevent only the surface from being overheated due to strong radiant heat from the heater.

Conversely, when using the grill function, strong radiant heat from the heater is required. In general, grill cooking uses radiant heat to lightly scorch the surface of the food to form a film on the surface, and then when the inside of the food is heated by conduction, it is ideal to cook so that the moisture inside does not flow out unnecessarily. 0 In order to obtain strong radiation, the food to be cooked can be moved closer to the heater as shown in Figure 6 (C), or the heater can be lowered and brought closer to the food when using the grill as shown in Figure 6 (C). has been devised.

Problems to be Solved by the Invention However, when considering grilled fish as an example of grill cooking, in all conventional methods, it is necessary to grill one side of the fish and then turn the fish over to grill it. In addition, depending on the fish, the fish may collapse when turned over, resulting in poor visual appearance.

In the case of Fig. 6 (C), if a second heater is installed at the position of the bottom and the movable heater is energized, it can be heated without turning the fish over, but the oil that has flowed out from the fish and accumulated on the bottom can be heated to the bottom heater. There was a problem in that the heat generated caused a large amount of smoke or ignition. To prevent this, it is possible to increase the distance between the bottom heater and the bottom of the heating chamber as shown in Figure 6(d), but in reality, it is not possible to increase the size of the heating chamber as a microwave oven. Even if a sufficient distance is provided to prevent smoke and ignition, if the heater is located in the center of the heating chamber, it will be extremely wasteful in terms of effective use of the heating chamber volume.

Furthermore, with this configuration, the drips fall directly onto the heater, so when the heater is energized, the drips are burned off by the temperature of the heater, but when the heater is not energized, the drips remain attached to the heater surface. The adhering drips cause smoke to be emitted the next time the electricity is turned on, creating problems such as the smell of previously grilled fish being trapped inside the oven when toast is being toasted.

Therefore, the present invention enables the user to cook both sides of the food even if the user turns the food over when using the grill, does not cause a large amount of smoke or ignition during heating, and makes it possible to effectively utilize the heating chamber volume. Our first goal is to provide a heating cooker that
The purpose was

The second purpose is to prevent drips from adhering to the surface of the heater when the heater is not energized, and to prevent smoke from emitting from the heater when the heater is energized next time.

Means for Solving the Problems In order to achieve the first object, the present invention provides a heating chamber for storing an object to be heated in a main body, a door for opening and closing the heating chamber,
It is equipped with a mounting table for placing the food to be cooked in the middle of the heating chamber, a heater located in the heating chamber for heating the food, and a driving means for driving the heater, and the heater is driven by the driving means to cook the food from below. The heater moves up and down with rotation in a predetermined space above the object or up to the wall surface, and stops at a predetermined position on the ascending and descending locus to heat the food.

Further, in order to achieve the second object, the present invention positions the heater at a position other than below the food to be cooked when the heater is not energized.

Function: The heating cooker of the present invention stores the food to be cooked on a mounting table inside a heating chamber located within the main body. The heater located inside the heating chamber rotates and moves up and down in a predetermined space from a position close to below the food to be cooked, as needed. The heater is raised and lowered by a drive means, and when cooking without using the heater, the heater can be moved to a position where it does not get in the way, allowing effective use of the heating chamber volume. In cooking using a heater, the heater stops at a predetermined position on the ascending/descending trajectory and heats the surface of the food that is close to the heater. By moving the heater to the required position not only before and after cooking, but also during cooking, the newly adjacent surface will be heated, allowing multiple surfaces to be heated without flipping the food. In addition, oil and water that leaks out from cooking accumulates on the bottom of the heating chamber,
In the present invention, since the heater is located away from the bottom of the chamber, there is no risk of oil smoking or igniting.With the configuration of the present invention, when using the heater, even if the heater is located in the center of the heating chamber away from the bottom, the heater is not installed. Since the heater moves to a predetermined position when in use, the volume of the heating chamber can be used effectively without the problem of the heater being in the center when not in use, making it inconvenient to use.

Furthermore, by retracting the heater to a position other than under the food to be cooked when the heater is not energized, drips of the food or foreign matter will not adhere to the surface of the heater, and smoke will not be emitted from the heater when the heater is energized next time.

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

As shown in FIG. 3, the food to be cooked is placed on a placing table 2 housed inside a heating chamber 3. As shown in FIG. 11 Physics uses fish as an example. The mounting table 2 has a mesh-shaped surface made of metal rods as a mounting surface, and the shape of the legs is devised so that the two heaters 1 on the left and right sides of the shaded area in the figure do not come into contact with each other even when the heaters 1 are moved up and down. Positioning of the mounting table 2 when storing it in the heating chamber 3 is performed using a rail formed by squeezing the bottom of the heating chamber 3 and a tray 4 placed under the mounting table.

The heater 1 used was a sheathed heater made of a metal pipe with heating wires arranged and filled with insulating powder.

The sheathed heater has excellent mechanical strength and is a highly reliable heater that burns away dirt on the surface when generating heat. In this figure, the heater 1 is located below the fish, and the receiver is closest to the dish 4. The oil and water spilled from the fish will collect in the tray 4 placed on the bottom, but since the distance from the heater l is sufficient, the tray will not heat up to 150°C, which is the point at which the fish oil accumulated in the tray 4 will emit smoke. Heater 1 rotates in the direction of the arrow in the figure and moves above the fish. The movement was shown in Part 1.

FIG. 1 shows the position of the heater in FIG. 3 mentioned above. The heater 1 moves up and down in an arc centered on the fish by the driving means. 0 in the figure is a state in which the heater 1 is located just above the fish, and the heater 1 is close to the top surface of the heating chamber 3. By stopping the heater 1 in this position when the heater 1 is not in use, the heater 1 does not get in the way and the volume of the heating chamber can be used effectively.

In this embodiment, since the heater 1 can be moved up and down during cooking, the fish was heated from multiple directions during cooking. In FIG. 1, the fish, the mounting table 2, and the tray No. 4 are set in the heating chamber 3, and the heater 1 is first stopped below the fish. The heater 1 generates heat to heat the underside of the fish. After heating the lower surface, the heater 1 is then moved and stopped above the fish to heat the upper surface of the fish. Once the top and bottom sides have been heated, the cooking is complete for thin-fleshed fish, but for thick-fleshed fish, it is preferable to lightly heat the belly part. Finally, by moving the heater 1 to the position (■) on the ventral side of the fish, stopping it, and heating the fish, this ideal cooking became possible without the need to move the fish. Since the fish are not moved, there is no need to worry about the fish losing its body.

Next, the example shown in FIG. 2 is for shortening the cooking time. A second heater 5 is fixed to the top of the heating chamber 3, and the heater 1 heats the fish from below.

By heating the fish from above and below at the same time with these heaters, the cooking time is significantly shortened compared to the previous example, and the time for water and oil to flow out from the fish is also shortened, which is advantageous in terms of the water loss rate of the fish. It will be cooking. With this configuration, there is no need to raise and lower the heater 1 during cooking, and the mounting table 6 may have a planar net-like shape.

After cooking, remove the mounting table 6 and the fish from the heating chamber 3,
If the heater 1 is moved and stopped at a position close to the top of the heating chamber 3, the heater 1 will not get in the way when not in use.

Furthermore, if the user accidentally raises the heater 1 without taking out the mounting table 6 from the heating chamber 3 after cooking is finished, the heater 1 will come into contact with the mounting table 6, which is inconvenient. A driving means for solving this problem is shown in FIG. 4. The heater 1, the insulator 7, and the gear 8 rotate together in a bearing. This rotating shaft receives power from the motor 9 for zero rotation, which is equal to the vertical rotating shaft of the heater 1. The power of the motor 9 is transmitted to the gear 11 through the gear 1o. A spring is attached to the gear 11 and applies pressure to the gear 8. This pressure causes gear 11
The rotation is transmitted to the gear 8, but if the heater 1 comes into contact with the mounting table and becomes unable to rotate, the power is not transmitted to the gear 8. Also, a volume 1 is used as a means for detecting the rotation of the heater 1.
The shaft of No. 2 was attached to the insulator No. 7. The main body of the volume 120 is fixed so as not to rotate, and the resistance value of the volume 12 changes as the heater 1 rotates. The change in resistance value is sent to a microcomputer, and the rotation status of the heater 1 is detected. Since the motor 9 is also controlled by a microcomputer, if the microcomputer determines that the heater 1 is not rotating even though the motor 9 is rotating, it immediately stops the motor 90 rotations. Further, the motor 9 is rotated in the reverse direction, the contact with the heater 1 is released, and a warning buzzer is sounded to notify the user of the abnormality.

Next, the embodiment shown in FIG. 5 will be explained. In FIG. 5(a), the heater 1 below the food is energized. Heater 1 is the third
It has the same shape as the sheathed heater shown in the figure. When drips fall from heated food and come into contact with the heater l, it causes smoke. However, not all drips that fall on the heater surface turn into smoke, even if the heater surface temperature is over 600°C. This is because most of the drips are blown away and fall into the tray below. In other words, the amount of smoke emitted per unit time while electricity is on is small, and in fact, after the heater surface source is turned off, the surface temperature is 600%.
When the surface temperature drops below 6°C or after the start of energization,
There are many times when the temperature reaches 00°C.

After passing through the heater 1, the second heater 5 attached to the top of the refrigerator is energized to start heating the top of the food. At this time, as shown in FIG. 5(b), the heater 1 is rotated and moved to a position close to the inner wall surface of the refrigerator by the driving means. By this operation, the heater 1 can be evacuated to a place where no drips will fall before the surface temperature of the heater 1 becomes lower than 600°C. Furthermore, any drips that occur as the cooking progresses thereafter will fall onto the tray and will not adhere to the surface of the heater l and cause smoke when the electricity is turned on next time.

Effects of the Invention As described above, the heating cooker of claim 1 provides the following effects.

By rotating and moving the heater from the bottom surface to the top surface of the food, multiple sides of the food can be heated with one heater.

In addition, in the heating device of claim 2, by retracting the heater from below the food to be cooked when the heater is not energized, the heater does not emit smoke when the heater is energized next time without dripping or foreign matter from the food being cooked on the surface of the heater. Never.

[Brief explanation of the drawing]

1 and 2 are explanatory diagrams of the operation of a cooking device according to an embodiment of the present invention, FIG. 3 is an external perspective view of the cooking device, and FIG. 4 is a configuration diagram of main parts of the cooking device, FIG. 5 is an explanatory diagram of the operation of the heating cooker, and FIG. 6 is an explanatory diagram of the operation of the conventional heating cooker. 1...Heater, 2...Placement stand, 3.
... Heating chamber, 9 ... Motor

Claims (2)

[Claims] (1) A heating chamber that stores the object to be heated in the main body, a door that opens and closes the heating chamber, a mounting table that places the food in the middle of the heating chamber, and a heating chamber that heats the food inside the heating chamber. and a drive means for driving the heater, the heater is moved up and down with rotation in a predetermined space from below the food to the top of the food or to the wall surface by the drive means, and the heater moves up and down along a locus of elevation. A heating cooker that heats food by stopping at a predetermined position above. (2) The heating cooking device according to claim (1), wherein the heater is positioned other than below the food to be cooked when the heater is not energized.