JPH0413008A - Cooker - Google Patents

Abstract

PURPOSE:To lower the concentration of an odor escaping from a cooking chamber as well as that of the odor remaining therein by placing a deodorizing catalyst inside the cooking chamber and by stopping a blower from operating or reducing the air sent from the blower so as to prevent the deodorizing capacity of the catalyst from decreasing when the door is opened. CONSTITUTION:In the case of grilling a fish, after an elapse of 4 minutes, that is, when the fish begins to evolve an odor with rise of the temperature inside the cooking chamber, power supply to a catalyst-heating heater 5 is turned on. A catalyst 6 is heated quickly and becomes sufficiently active in 7 to 8 minutes when the odor begins to be emitted. In 10 minutes an exhaust fan is started operating but the resulting degrease in temperature does not cause the catalyst to lose its activeness. When 18 to 19 minutes have passed after the start, through which the heating has been continued, the cook opens the door 2 and tuns over the fish; at this time microswitches 10, 11, interlocking with the door 2, act to stop the fan. Although cool air flows into the cooking chamber through the uncovered door opening, the catalyst undergoes no such fall in temperature as to lose its activeness, thanks to the suspension of the operation of the exhaust fan.

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Application Field) The present invention relates to a heating cooking device, and particularly to a deodorizing function of a device for heating food such as a household microwave oven.

(Prior Art) Generally, when cooking is carried out using a microwave oven or the like, an odor is generated due to the heating of the food being cooked and the oil adhering to the inner wall of the cooking chamber.

Conventionally, to remove this odor, a fan is used to force the odor out of the exhaust duct while drawing fresh air into the cooking chamber. The odor is oxidized and decomposed by a deodorizing catalyst installed in the exhaust duct, and the odor is made odorless and released to the outside. By introducing fresh air into the cooking chamber in this manner, the odor concentration is exponentially reduced.

By the way, this deodorizing catalyst is activated by being heated to a predetermined temperature (200° C.) or higher and can exhibit its deodorizing ability.

For this reason, a heater such as a sheathed heater is usually installed to heat the deodorizing catalyst, and during cooking, heated air is blown into the cooking chamber, which also maintains the temperature of the catalyst. .

The internal volume of the cooking chamber of an electronic oven, etc. is generally about 301 m, but in order to release the odor inside, it takes about 0.1 m'.
A displacement of about /ll1n is required.

If it is less than this, the amount of odor generated in the cooking chamber will exceed the amount of odor removed, and the air in the cooking chamber will be released to the outside when the door is opened during or at the end of cooking, resulting in insufficient deodorizing performance. There was a problem that the residual odor could not be sufficiently removed.

Generally, the deodorizing catalyst has a processing air volume of sv-processing air volume (
The sv value shown in Cm'/h)/catalyst (■3) is used,
This 9V value is normally used at enemy level. Here s
v-30000 (h""), a catalyst amount of 2001 is required, and a noble metal catalyst with excellent deodorizing performance costs about 5000 yen or more, making it extremely expensive as a part for home appliances. Become.

As described above, the method of installing a deodorizing catalyst in the exhaust duct to deodorize the odor generated in the cooking chamber cannot remove the residual odor adhering to the cooking chamber if the air flow rate is small. Furthermore, if the amount of air blown is sufficient, the amount of catalyst will increase and the cost will increase. Further, in this case, since heating takes time, there is a problem in that the deodorizing catalyst is not activated immediately after super-comprehension and cannot exhibit sufficient deodorizing ability.

As described above, the following requirements are required for deodorizing a microwave oven.

(a) The cooking time is generally several minutes to several tens of minutes, and the deodorizing ability must be demonstrated as soon as cooking starts within this short time.

(b) When exhausting the air in the cooking chamber, it is necessary to decompose nearly 100% of the odor in one pass through the deodorizing catalyst.

Considering these points, it could not be said that the conventional method of placing a catalyst in the exhaust duct and forcibly exhausting the air in the cooking chamber exhibited sufficient deodorizing performance.

Further, as a method of preventing the odor generated in the cooking chamber from escaping outside the refrigerator, a method of keeping the cooking chamber in an airtight state to prevent the odor from escaping can be considered.

However, since the steam generated when the microwave oven is used causes water droplets to adhere to the walls of the cooking chamber, particularly to the door glass surface, a microwave oven is provided with an exhaust duct to discharge this steam. This exhaust duct for discharging steam is generally attached to the ceiling board or the upper side wall of the cooking chamber, so the warm air in the cooking chamber easily escapes, and there is a limit to sealing out odors. In addition, it is not possible to attach a damper to the exhaust duct and close it when using a grill or oven.The structure is complicated, and there is also the problem that it is impossible when exhaust air is required when using a range. .

To solve this problem, there is a method in which an oxidative decomposition catalyst is installed in the cooking chamber to reduce the odor concentration within the cooking chamber and exhaust the odor generated during cooking.

In this method, the concentration of odor in the cooking chamber is reduced, so that the concentration of odor leaking from the exhaust duct during cooking is reduced, but since the odor in the cooking chamber is always generated, the concentration of odor in the cooking chamber does not become completely O. By the way, when grilling fish, it is necessary to make adjustments and observe the cooking status during the cooking process. As described above, when the door is opened during cooking and at the end of cooking, there is a problem in that the odor remaining in the cooking chamber as described above leaks out of the cooking chamber through the opening of the door.

Further, as described above, the deodorizing catalyst is activated by heating and decomposes odors, but when the temperature decreases, the decomposition ability decreases significantly. Therefore, when the door is opened during cooking and at the end of cooking, cold air is taken in from the outside, resulting in a decrease in deodorizing ability. Further, in the method of deodorizing the air in the cooking chamber by circulating it, there is a problem in that the air containing the odor inside the cooking chamber is sent out to the outside, causing discomfort.

(Problems to be Solved by the Invention) As described above, in the conventional deodorizing method of heating devices, during cooking,
Odors are constantly generated, so although it is possible to reduce the odor concentration, complete deodorization is difficult, and when the door is opened during and at the end of cooking, residual odors inside the cooking chamber are released outside the cooking chamber. There was a problem that I didn't like it.

In addition, when the door is opened, the catalyst temperature decreases and the deodorizing ability decreases, and even if cooking is started again, it takes time for the deodorizing ability to return to its original level.

The present invention has been made in view of the above-mentioned circumstances, and aims to prevent the deodorizing ability of the catalyst from decreasing due to opening of the door during and at the end of cooking, and to reduce the odor concentration of emitted odor and odor remaining in the cooking chamber. purpose.

[Structure of the invention]

(Means for Solving the Problems) In the first aspect of the present invention, a deodorizing catalyst is installed in the cooking chamber, and when the door is opened, the air blowing by the air blowing means is stopped or reduced.

In the second aspect of the present invention, a deodorizing catalyst is installed in the cooking chamber, and the air blowing by the blowing means is increased before the door is opened, and the blowing of the air by the blowing means is stopped or reduced immediately before or at the same time as the door is opened. At the same time, the heater output of the catalyst heating heater is increased/decreased in order to maintain the temperature of the oxidation decomposition catalyst constant as the air blown by the air blowing means increases or decreases.

(Function) According to the first configuration of the present invention, when the door is opened, the air blowing from the air blowing means is stopped or reduced. Even when air with a lower temperature than outside the refrigerator flows in, the catalyst remains at a high temperature because the air supply means to the catalyst is stopped, and air supply starts again when cooking starts again. It becomes possible to do so.

In addition, in the second aspect of the present invention, the air blown by the air blowing means is increased before the door is opened, so that the circulation of the air in the cooking chamber is increased and the contact with the catalyst is increased, and the deodorizing efficiency is increased. The odor concentration in the air in the cooking room is reduced by the time it is released.

Since the air blowing from the air blowing means is stopped or reduced immediately before or at the same time as the door is opened, it is possible to stop the flow of air in the cooking chamber and prevent the residual odor emitted from the opening from increasing when the door is opened. can.

Further, since the air blowing by the air blowing means is stopped or reduced immediately before or at the same time as the door is opened, it is possible to prevent the oxidative decomposition catalyst temperature from decreasing and the deodorizing ability from being reduced.

More desirably, as the amount of air blown by the air blowing means increases, the output of the heater for heating the catalyst is increased to increase the deodorizing efficiency, and when the air blowing of the air blowing means is stopped or reduced immediately before or at the same time as the opening of the door, the catalyst Lowering the output of the heater can also save energy.

(Example) Hereinafter, examples of the present invention will be described in detail with reference to the drawings.

Embodiment 1 FIGS. 1 and 2 are diagrams showing a microwave oven according to a first embodiment of the present invention (FIG.
(This is a cross-sectional view.) This microwave oven consists of a main cabinet serving as a cooking chamber, which has a 1.2 Kw cooking heater (not shown) attached to the ceiling and a magnetron (not shown) attached to the side. A glass barrier is attached to this door, and the door can be opened and closed with a handle 4.

And in the back of the main cabinet 1, there are 1. An OKW catalyst heater 5 and a platinum-based catalyst 6 are disposed, and an exhaust fan 7 is further disposed at the back of the heater 5 to exhaust odors from the cooking chamber.

Further, the exhaust fan is controlled by a microswitch 1011 that is turned on and off by a latch 9 attached to an arm 8 that supports and interlocks the door 2 in response to opening and closing of the door.

Next, the case of grilling fish using this microwave oven will be explained with reference to the drive diagram shown in FIG. 4.

First, place the fish on a square plate, place it in the oven, align the selection button on the key panel S at the front of the main cabinet 1 with the grill, and press the cooking start button.

At the same time as the cooking start button is pressed, the grill heater is continuously energized.

Then, after 4 minutes have passed, when the temperature in the cooking chamber rises and an odor begins to be emitted, energization to the catalyst heater 5 is started. A household microwave oven has a 1.2KW cooking heater and 1. Since it is impossible to energize the OKw catalyst heaters at the same time, we divide the time and energize the cooking heaters for 2 seconds.
ec, the heater for heating the catalyst is alternately energized in a cycle of 28 seconds. Therefore, the heater for heating the catalyst is 66
It is about W. When electricity is started to be applied to the catalyst heater 5 in this manner, the catalyst 6 is rapidly heated and is fully activated within 7 to 8 minutes after the odor begins to be emitted.

Furthermore, after 13 minutes, the temperature in the cooking chamber reaches an equilibrium state. On the other hand, an odor is generated and begins to accumulate in the cooking chamber1.
After 0 minutes, the exhaust fan is turned on and starts operating, and the catalyst is cooled by the air sent in by the operation of the exhaust fan, and the temperature drops to the same temperature as the inside of the cooking chamber, but the temperature inside the cooking chamber is already sufficiently high. Because it is heated,
The activity is not lost due to the temperature drop at this time.

Heating is continued further, and after 18 to 19 minutes have passed from the start of cooking, one side of the fish has been sufficiently browned. Generally, the fish should be turned over at this point. When cooking with the auto key, an alarm sounds and an instruction to turn the food over is given.

When the cook hears the alarm, he opens the door 2 and turns the fish over, but the microswitches 10 and 11 linked to the door 2 stop the fan. Although cold air enters the cooking chamber through the opening of the door 2, since the exhaust fan is not operating, the temperature of the catalyst does not drop much, and the catalyst does not lose its activity due to the temperature drop.

In addition, the catalyst temperature momentarily exceeds 300"C before the exhaust fan starts operating and when the exhaust fan is stopped, but this is because the oil and dust attached to the catalyst are burned off, exposing the surface of the catalyst and activating it. Especially in microwave ovens, most of their use is in microwave mode for heating food, and dirt accumulates on the catalyst surface.
This instantaneous increase in temperature is extremely effective in burning off accumulated dirt and maintaining activation of the catalyst.

For comparison, the dotted line shows the change in catalyst temperature when the exhaust fan does not stop operating when the door is opened, as in the conventional case. As is clear from this, when the door 2 is opened, cold air enters the cooking chamber through the opening, and the temperature inside the cooking chamber decreases.In addition, the air inside the cooking chamber is sent to the catalyst by the exhaust fan. The temperature of the catalyst decreases, and this decrease in temperature causes it to lose its activity, resulting in a decrease in its deodorizing function. Therefore, the deodorizing function does not work immediately not only when the door is opened, but also when the door is closed and cooking starts again, resulting in odor leaking outside.

As described above, according to the microwave oven according to the embodiment of the present invention, since the operation of the exhaust fan is stopped in conjunction with the door opening, the catalyst temperature is prevented from decreasing even when the door is opened, and the deodorizing function is maintained. can work efficiently.

Also, when the exhaust fan stops, the catalyst temperature instantly drops to 300.
Although temperatures may exceed 10°C, this is extremely effective in burning off accumulated dirt and activating the catalyst again.

Example 2 Next, a second embodiment of the present invention will be described.

FIG. 5 is a sectional view of a microwave oven according to a second embodiment of the present invention.

In this example, unlike the first embodiment in which the catalyst 5 was installed in the exhaust duct, a deodorizing chamber is provided at the back of the cooking chamber C without providing an exhaust duct, and the air inside the cooking chamber C is circulated. This method uses a method to deodorize by introducing the water into the tank.

That is, the air in the cooking chamber enters the deodorizing chamber from the suction port 14 by the sirocco fan 12 operated by the motor 13, is deodorized by the catalyst 6 heated by the heater 5, and is discharged from the air outlet 15. I'm here.

In this case, as in the first embodiment, the sirocco fan 12 is controlled to stop when the door is opened, thereby preventing deterioration of the deodorizing function.

In addition, in the case of such a circulation method, by controlling the sirocco fan 12 to stop when the door is opened,
Hot air containing odor is supplied to the cook through the door opening, eliminating the need for discomfort.

In this example, a sirocco fan is used as the fan, but a propeller fan may also be used.

Further, in this case, the catalyst may be installed near the food heater, and the catalyst heater may also be used as the food heater. This eliminates the need to perform control to alternately operate the heater for heating the catalyst and the heater for heating the food, and the control becomes extremely easy.

Furthermore, in the above embodiment, when restarting cooking, the catalyst heating heater, grill heater, and fan are restarted by closing the door and pressing the start key or restart key. The heating heater, grill heater, and fan may be stopped, and the fan may be rotated for a while only when the food is taken out and the door is closed.

This helps cool the heater and catalyst, and
The residual heat causes the catalyst to decompose the odor, which has the advantage that the next time you cook, no odor remains in the cooking chamber and food odors do not transfer.

In addition, if it is necessary to actively deodorize especially when not cooking, a deodorization activation key can be installed to manually energize the catalyst for a certain period of time and operate the fan to remove residual odors in the cooking chamber. You may also do so.

In either case, it is preferable to stop the fan when the door is opened in order to maintain deodorizing performance.

In addition, in the above two embodiments, the fan was stopped when the door was opened, but at about 200℃, which is the activation temperature of the catalyst.
If the temperature can be maintained, the rotation may be continued slowly.

In order to measure the change in catalyst temperature when the door is opened due to changes in the amount of rotation, the voltage applied to the fan was changed and the door opening time and catalyst were measured when the air volume was changed as shown in the following table. The relationship with temperature was measured.

(Margin below) The results are shown in FIG.

Here, the catalyst is 50x20x20t.

Approximately 30g of honeycomb (200 mesh/1nch2) is used, and the heater for heating the catalyst is a 1.2kw sheathed heater.
sec / 27 sec intermittent energization is performed.

As can be seen from this result, the catalyst temperature was 31°C before the door was opened.
On the other hand, when the fan was stopped as in Example 1, the temperature rose to about 360°C due to the heat mass of the heater, and then gradually decreased, as shown by A. For example, if the door is opened for 3 minutes, after 3 minutes it will be 29
0℃ is sufficient temperature.

Also, 30. Although the temperature also decreased when lowered to 501/win, the activation temperature was maintained after 3 minutes, indicating that the deodorizing performance was maintained.

However, if the temperature is only lowered to 801/mIn, it will drop to 160°C after 3 minutes, making it impossible to maintain the activation temperature, and even if the door is closed again, it will not be able to demonstrate its ability immediately. Can not.

Further, E is an example shown as a comparative example in Example 1, in which the fan is in normal operation at 100 V even when the door is opened, and in this case, the door temperature is rapidly decreased.

Embodiment 3 Next, as a third embodiment of the present invention, prior to opening the door,
An example will be explained in which the amount of air blown is increased, the circulation of air in the cooking chamber is increased, the contact with the catalyst is increased, the deodorizing efficiency is increased, and the odor concentration in the air in the cooking chamber is reduced by the time the door is opened.

FIGS. 7 and 8 are diagrams showing a microwave oven according to a third embodiment of the present invention (FIG. 8 is a diagram showing A-A in FIG. 7).
(This is a cross-sectional view.) This microwave oven has a grill function that uses radiation heating to heat foods to be cooked (hereinafter referred to as food) such as fish and meat using a flat plate heater installed on the oven ceiling, and a sirocco fan and sheathed heater located at the back of the cooking chamber. It has a conventional oven function that bakes bread, cakes, etc. by circulating hot air in the cooking chamber, and a microwave oven function that performs electromagnetic heating using a magnetron attached to the side.

This microwave oven includes a cooking chamber 32 formed within a main body cabinet 31 and a door 33 attached to the cooking chamber 32.
This door is configured to be openable and closable using a handle 34. Reference numeral 35 denotes a plate for a grill oven which serves as a storage position for food, and when grilling, a slat 36 is laid out and food 37 is placed on top.

A flat plate heater 38 is installed on the ceiling of the cooking chamber 32, and on the back side of the cooking chamber there is an oven fan 7an 4o for circulating the air in the cooking chamber 32 when using the oven function. A driving motor 39 for driving the sirocco fan 40 is provided.

Furthermore, on the back side of the cooking chamber 32, there is a magnetron 42 and a high voltage transformer 43 used when using the microwave oven function.
, a duct 41 is provided.

In the air circulation path in the cooking chamber 32, a platinum-based catalyst 44, a catalyst heater 45, and a control unit 46 for controlling the drive of the catalyst heater 45 and the sirocco fan 40 are disposed. ing.

This control section controls the amount of air blown by the sirocco fan 40 to be increased prior to opening the door, thereby increasing the circulation of air in the cooking chamber and increasing contact with the catalyst, increasing deodorization efficiency, and opening the door. By this time, the odor concentration in the cooking room air had been reduced.

Next, the case of grilling fish using this microwave oven will be explained. Figure 9 is a drive diagram of the heating heater and fan, Figure 10 is a diagram showing the relationship between the odor intensity inside and outside the cooking chamber and cooking time, and Figure 11 is the catalyst temperature and circulation fan at this time. It is a figure showing the relationship with air volume.

First, place the fish on a square plate, place it in the oven, align the selection button on the front key panel (not shown) of the main cabinet 1 with the grill, and press the cooking start button.

At the same time as the cooking start button is pressed, power supply to the flat plate heater 38 and catalyst heating heater 45 is started.

Then, after a predetermined period of time has passed, when the temperature in the cooking chamber rises and an odor begins to appear, the catalyst heater 45 is also heated.
The catalyst 6 is fully activated.

Furthermore, after 13 minutes, the temperature in the cooking chamber reaches an equilibrium state. On the other hand, an odor is generated and begins to accumulate in the cooking chamber1.
After one minute, the air volume of the exhaust fan is increased, and
The output of the catalyst heater 45 also increases, the circulation of air in the cooking chamber increases, the contact with the catalyst increases, the deodorizing efficiency increases, and the odor concentration of the air in the cooking chamber decreases by the time the door is opened.

Two minutes after the air volume of the exhaust fan and the output of the catalyst heating heater 45 are increased in this way, that is, one minute after the start of cooking.
After 3 minutes, one side of the fish should be well browned. Generally, the fish should be turned over at this point.

When cooking with the auto key, an alarm sounds and an instruction to turn the food over is given.

The cook who heard the alarm went off at door 32 at this point.
The door 32 is opened and the fish is turned over, but a microswitch (not shown) linked to the door 32 stops the fan and the catalyst heater. Cold air enters the cooking chamber through the opening of the door 32, and the odor inside the cooking chamber flows out.However, as shown by the dotted line in Figure 10, the odor intensity is low, so strong odors do not escape to the outside. do not have. Furthermore, since the fan is not operating, the temperature of the catalyst does not drop much, and the catalyst does not lose its activity due to the temperature drop.

Furthermore, when the output of the catalyst heating heaters is increased before the door is opened, the catalyst temperature momentarily exceeds 300°C. This is effective in burning off oil and dust attached to the catalyst, exposing the surface of the catalyst, and activating it. In this case as well, as in Example 1, most of the microwave ovens in particular are used to heat food in microwave mode, and dirt accumulates on the catalyst surface, so the temperature is raised instantaneously in this way. This is extremely effective in burning off accumulated dirt and maintaining catalyst activation.

For comparison, the odor inside and outside the cooking chamber when the catalyst is not installed (solid line) and when the catalyst is installed but the operation of the exhaust fan is not increased before opening the door (dotted line), as in the conventional case. Figure 12 shows the intensity changes. If no catalyst is installed, the odor intensity in the cooking chamber increases as cooking begins.

When the door is opened during cooking, the odor inside the cooking chamber is released through the door, and the degree of odor decreases, but when the door is closed again and cooking is started, the odor intensity in the cooking chamber increases again. Further, the odor intensity in the cooking chamber is highest immediately before cooking stops, and when cooking is stopped and the door is opened, the odor intensity in the cooking chamber decreases again.

On the other hand, the odor intensity outside the cooking chamber gradually begins to increase due to the start of cooking and the leakage of odor generated inside the cooking chamber. When the door is opened during cooking, there is a rapid increase in odor intensity, and when the door is closed, the odor intensity outside the cooking chamber gradually decreases. Then, when the door is opened upon completion of cooking, the odor intensity increases again.

As is clear from this, when the door 32 is opened, cold air enters the cooking chamber through the opening, and the temperature inside the cooking chamber decreases.
This reduced air in the cooking chamber is sent to the catalyst by an exhaust fan, and the temperature of the catalyst decreases, and this decrease in temperature causes the catalyst to lose its activity and deodorizing function to decrease. For this reason, the deodorizing function did not activate immediately not only when the door was opened, but also when the door was closed and cooking started again, resulting in odor leaking outside. According to the microwave oven of the embodiment of the present invention, the operation of the exhaust fan and the catalytic heater is increased before the door is opened, the exhaust fan is stopped at the same time as the door is opened, and the operation of the catalytic heater is restored. As a result, as is clear from FIG. 10, the odor intensity within the cooking chamber can be reduced, and the odor intensity leaking from the cooking chamber can be significantly reduced. Furthermore, since it takes only a short time to increase the air volume of the fan and the output of the heater, it is possible to save power.

Also, when the exhaust fan stops, the catalyst temperature instantly drops to 300.
Although temperatures may exceed 10°C, this is extremely effective in burning off accumulated dirt and activating the catalyst again.

In the above embodiment, the operation of the exhaust fan and the catalyst heater was increased before the door was opened, and the exhaust fan was stopped at the same time as the door was opened, and the operation of the catalyst heater was restored. , the operation of the catalyst heater may be stopped.

〔Effect of the invention〕

As explained above, in the first aspect of the present invention, when the door is opened during cooking, even if air with a lower temperature than outside the refrigerator flows in, the air supply means to the catalyst is stopped. The catalyst is kept at a high temperature, and air can be started when cooking starts again.

In the second aspect of the present invention, first, in a cooking chamber in which an oxidative decomposition catalyst and a circulation fan are installed, the activation of the non-oxidative decomposition catalyst is increased prior to opening the door, and the activation is stopped or returned to the original state when the door is opened. As a result, it is possible to reduce leakage of residual odors in the cooking chamber when the door is opened, and to save power.

[Brief explanation of drawings]

1 and 2 are views showing a microwave oven according to a first embodiment of the present invention, FIG. 3 is a partially enlarged view of a microswitch, and FIG. 4 is a control diagram of a heater and a fan for heating a catalyst, and a control diagram of a catalyst. A diagram showing temperature changes, FIG. 5 is a diagram showing a microwave oven according to the second embodiment of the present invention, and FIG. 6 is a diagram showing the relationship between door opening time and catalyst temperature when changing air volume. 7 and 8 are diagrams showing a microwave oven according to the third embodiment of the present invention, FIG. 9 is a driving diagram of the heater and fan, and FIG. 10 is a diagram showing the inside and outside of the cooking room at this time. Figure 11 is a diagram showing the relationship between odor intensity and cooking time, Figure 11 is a diagram showing the relationship between catalyst temperature and circulation fan air volume, and Figure 12 is a diagram showing the odor inside and outside the cooking chamber of a conventional heating cooking device. It is a figure showing the relationship between intensity and cooking time. 1... Main body cabinet, 2... Door, 3... Glass barrier, 4... Handle, 5... Heater, 6... Platinum catalyst, 7... Exhaust fan, 8... ...Arm, 9
... Latch, 10°11 ... Micro switch, 1
2...Sirocco fan, 13...Motor, 14...
・Suction port, C... Cooking room, D... Deodorizing room, 31...
- Main body cabinet, 32... Cooking room, 33... Door, 34... Handle, 35... Plate, 36... Slat, 37... Food, 38... Flat plate heater, 39・・・
・Motor, 40...Sirocco fan, 41...Duct, 42...Magnetron, 43...High pressure transformer, 44...Platinum-based catalyst, 45...Heater for heating the catalyst, 46...・Figure 6 Figure 7rM Figure 9

Claims (2)

[Claims] (1) A container that has a door and that heats food includes a substance heating means that heats a substance to be heated, a deodorizing catalyst, a catalyst heating means that heats the deodorizing catalyst, and air in the container that heats the deodorizing catalyst. The heating cooking apparatus is characterized in that the air blowing means is configured to stop or reduce air blowing when the door is opened. (2) A container that has a door and that heats food includes a substance heating means that heats a substance to be heated, a deodorizing catalyst, a catalyst heating means that heats the deodorizing catalyst, and air in the container that heats the deodorizing catalyst. In a heating cooking device equipped with an air blowing means for sending
Prior to opening the door, the blowing means increases the blowing amount;
Immediately before or at the same time as the door is opened, the air blowing from the air blowing means is stopped or reduced, and the catalyst heating means also controls the catalyst heating means in order to maintain the temperature of the oxidation decomposition catalyst constant as the air blowing from the air blowing means increases or decreases. A heating cooking device characterized by being configured to increase or decrease output.