JPH06245891A - Heating device with dish dryer function for cooking - Google Patents

Abstract

PURPOSE:To conduct dish drying efficiently and safely by elevating the temperature of dish quickly and avoiding over-heating. CONSTITUTION:Electricity is intermittently passed through a direct radiation heater 12 on the upper part of a heating box 1 with an interval in which electricity is on shorter than it is off in the initial heating period Ta, and electricity is continuously passed through an indirect heater 15 on the lower part in the initial heating period. Electricity is passed intermittently through the direct heater 12 in the middle heating period Tb same as the initial period, and continuously to the indirect heater 15. Electricity is off for both heaters in the cooling period Tc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating device for cooking by heating an object to be heated such as food by a microwave or a heater, and particularly, a heating device for cooking which also has a function of drying dishes and the like. Regarding

[0002]

2. Description of the Related Art A microwave oven irradiates a food containing water with microwaves to heat and cook the food by dielectric heating. In recent years, in addition to such a single function of microwave heating, a heating device for cooking has been put into practical use, in which a heater is added so that food can be cooked by heating by the heat of the heater, and the cooking function is further enhanced. . In particular, the menu of cooking by oven heating is becoming recognized as a very excellent tool for cooking, as compared to the range heating which was simply heated.

[0003]

There is a heating device for cooking in which tableware is dried by heating heaters above and below a heating cabinet without circulating hot air. The heater includes a direct heater and an indirect heater. The direct heater exposes directly to the heating chamber and strongly heats the object to be heated. It can be said that the indirect heater is not exposed directly to the heating chamber and there is an inclusion (for example, a heating chamber wall plate or a turntable) between them, so that heating of the object to be heated is relatively gentle.

The wet tableware to be dried has a large heat capacity and a small water content as compared with foods and the like. for that reason,
The temperature does not rise even when heated. Moreover, the temperature rises abnormally in the overheated state.

If both the upper and lower heaters are indirect heaters, it takes a very long time to complete the required drying. On the contrary, if both upper and lower heaters are direct heaters,
The risk of overheating is extremely high. Especially, the tendency is strong in the type in which the fan is not rotated and hot air is not circulated. Since tableware is handled by directly touching it, there is a risk of burns if the temperature rises abnormally.

Even when the upper heater is a direct heater and the lower heater is an indirect heater, a local abnormal temperature rise of tableware is often caused by the direct heater.
When drying with only the upper and lower heaters without circulating hot air, large temperature unevenness tends to occur in the heating cabinet,
There is a high possibility that when some of the materials are in the required dry state, some are in the overheated state and some are in the non-dried state, resulting in non-uniform drying.

The microwave oven is provided with a cooling fan for cooling the magnetron and other electric components. It is necessary to prevent water vapor evaporated from food by microwave heating from condensing on the peep window of the door to cause the peep window to become cloudy and to prevent water droplets from adhering and remaining in the heating chamber. Therefore, the cooling air generated by the cooling fan is introduced into the heating chamber, and the generated steam is discharged to the outside of the chamber.

Water vapor is generated from water droplets attached to tableware even when the tableware is dried. In the same manner as described above, there is also a configuration in which cooling air generated by a cooling fan is introduced into the heating chamber and water vapor evaporated from the tableware is discharged to the outside of the chamber.
In this case, when the cooling fan is rotated at the rated number of revolutions, the tableware is cooled and the water adhering to the tableware is less likely to evaporate, and the required drying takes a long time. When the rotation of the cooling fan is stopped, the heat is less dissipated and the temperature of the tableware rises faster, but the inside of the heating chamber is filled with steam, and the water adhering to the tableware is less likely to evaporate. In addition, water droplets may adhere to the wall surface of the heating chamber or the peep window of the door may become cloudy.

In order to visually confirm the heating status of food, the cooking heating device is provided with an internal lighting for illuminating the inside of the heating storage, and the same brightness is always maintained during the microwave heating of the food. It is lit. However, the user does not constantly observe the inside of the refrigerator, and in reality, the above-mentioned brightness is required to check the heating status only during the initial heating, during heating, and several times after heating. And
Other than that, from a distance, it is only possible to confirm whether heating is still in progress by turning on / off the internal lighting.
Even so, the fact that the internal lighting is constantly turned on causes unnecessary power consumption. The high-brightness interior lighting that has been used in recent years has a large amount of heat generation, resulting in further waste of power consumption. Moreover, there is a possibility that an overheated state may be caused immediately below.

An intake port is formed in the heating chamber in order to introduce the cooling air generated by the cooling fan into the heating chamber. Among the tableware placed in the heating chamber, the tableware disposed near the intake port. Since the cooling air directly impinges on the tableware and is cooled, the water adhering to the tableware at that portion is hard to evaporate. Moreover, since the tableware near the intake port disturbs the flow of the cooling air, the water vapor staying near the door is less likely to be discharged. As a result, the viewing window becomes cloudy and it becomes impossible to observe the interior.

In addition to the above, there is room for improvement in the tableware storing basket for storing the tableware and the water receiving tray for receiving the water drained by the basket when the tableware is dried.

The present invention was devised in view of the above circumstances, and an object thereof is to enable tableware to be dried evenly and efficiently.

[0013]

[Means for Solving the Problems]

[1] In the first cooking heating device with a tableware drying function according to the present invention, a direct heater that is exposed to and exposed to the heating chamber is provided in the upper part of the heating chamber, and is divided by a bottom plate in the lower part of the heating chamber. An indirect heater is provided, and in the initial stage of heating, the direct heater is intermittently energized with the energizing time shorter than the non-energizing time, and the indirect heater is continuously energized.
In the heating intermediate period, the direct heater is intermittently energized as described above, the indirect heater is intermittently energized, and both heaters are de-energized in the cooling period.

[2] A second heating device for cooking with a tableware drying function according to the present invention is for simultaneously heating by energizing a heater and discharging steam by cooling air from a cooling fan. The present invention is characterized in that the rotation speed of the cooling fan is set low when the power is on, and the rotation speed of the cooling fan is set high when the power is off.

[3] A third heating apparatus for cooking with a tableware drying function according to the present invention is a portion of a tableware storing basket for storing tableware in the vicinity of an intake hole through which cooling air flows into the heating chamber. Is formed in the duct portion.

[4] A fourth cooking apparatus with a tableware drying function according to the present invention has a water receiving tray attached to the bottom of a tableware storing basket, and the bottom surface of the water receiving tray is inclined so that the upper portion of the heater is located above the heater. It is characterized in that it is configured in the bottom water collecting portion.

[5] In the fifth cooking device with a tableware drying function according to the present invention, the bottom of the tableware tray having a relatively low outer peripheral portion is formed in an uneven shape at a position lower than the outer peripheral portion. It is characterized by being.

[0018]

[Action]

[1] Wet tableware has a large heat capacity compared to food and has a small amount of water. It is difficult for the temperature to rise, but once heated, it tends to become overheated. According to this, the above-mentioned heating sequence makes it possible to raise the temperature relatively quickly, and furthermore, avoid an overheating state. That is, the tableware can be efficiently dried, and there is no risk of burns even if it is held by hand when taken out.

[2] When the cooling fan is fully rotated at the rated value, the temperature of the tableware is lowered to prevent water evaporation, and conversely, when the cooling fan is stopped, the heating chamber is filled with steam. However, according to the second heating device for cooking,
The steam can be satisfactorily discharged without significantly lowering the temperature.

[3] According to the third heating device for cooking, the duct portion prevents the tableware located in the vicinity of the intake hole from being directly hit by the cooling air, and prevents the tableware from being overcooled. To reduce the suppression of water evaporation.

[4] According to the fourth cooking heating device, since the bottom water collecting portion formed by inclining the water receiving tray is arranged above the heater, evaporation of accumulated water becomes active.

[5] According to the fifth cooking heating device, the tableware is received by the convex portion to form a gap between the tableware and the concave portion,
The vaporized water vapor can be easily discharged. Draining is also good.

[0023]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of a cooking heating device with a tableware drying function according to the present invention will be described in detail below with reference to the drawings.

FIG. 1 is a schematic horizontal sectional view of a heating apparatus for cooking, FIG. 2 is a schematic vertical sectional view seen from the side, and FIG. 3 is a front view of a tableware drying mode without a door. is there. A door 2 for opening and closing the opening is attached to the front of the heating cabinet 1 so as to be rotatable and openable. An electric equipment chamber 3 is provided on a side portion of the heating chamber 1, and a control panel 4 is arranged on a lateral side portion of a door 2 in a closed posture at a front side wall portion of the electric equipment chamber 3.
Inside the electrical equipment chamber 3, a magnetron 5 for generating microwaves and a cooling fan 6 for blowing cooling air to the magnetron 5 are arranged. An intake louver 7 for sucking outside air is formed on the rear side wall of the electrical equipment chamber 3. The cooling air generated by the cooling fan 6 is the heating chamber 1
Is also guided inside. That is, the intake hole 8 is formed in the right partition wall 1 a of the heating chamber 1 by punching, and the intake duct 9 that guides the cooling air toward the intake hole 8 is provided in the electrical equipment chamber 3.

A turntable driving motor 10 is attached to the lower central portion of the bottom plate 1b of the heating cabinet 1, an output shaft thereof penetrates the bottom plate 1b, and a turntable 11 is detachably attached to the end thereof. The direct heater 12 is disposed in a lateral posture in a recess on the back side of the top plate 1c of the heating cabinet 1, and a heater protection rod 13 for protecting the direct heater 12 from contact with dishes is opposed to the recess and the top plate 1c is provided. Is attached to. A direct heater temperature sensor 14 is arranged near the direct heater 12. An indirect heater 15 is disposed laterally on the lower surface of the bottom plate 1b so as to face the direct heater 12 in the vertical direction, and an indirect heater temperature sensor 16 is disposed in the vicinity thereof.

An illumination hole 17 is formed in the front side portion of the top plate 1c, an in-compartment illumination lamp 18 is arranged sideways in a space above it, and a reflector 19 is arranged above it.
An exhaust hole 20 is formed by punching on the inner side of the left partition wall 1d of the heating chamber 1, an exhaust duct 21 is provided outside the exhaust hole 20, and is connected to an external exhaust port 22.

FIG. 4 is a perspective view of the tableware storage basket 40 shown in FIG. The tableware storage basket 40 has a substantially cylindrical shape. The upper half of the tableware storage basket 40 is the intake hole 8
The duct portion 41 is a non-perforated, band-shaped continuous duct portion that guides the cooling air flowing in from the door 2 toward the door 2, and the lower half is a net portion 42 that ventilates except for the bottom portion. A flange portion 43 extending laterally outward is formed at the upper edge of the duct portion 41, and the flange portion 43 serves both as a handle and a wind regulating plate.

Tableware is stored in the tableware storage basket 40, placed in the heating cabinet 1 and placed on the turntable 11. When the door 2 is closed and the drying key on the control panel 4 is operated, the heating / drying mode is started. The turntable driving motor 10 is driven, and the tableware storage basket 40 rotates together with the turntable 11. Since the tableware storage basket 40 has a cylindrical shape, it rotates without colliding with the wall surface of the heating cabinet 1.

As shown in the timing chart of FIG.
In the initial heating Ta, the direct heater 12 is intermittently energized and the indirect heater 15 is continuously energized. Since the indirect heater 15 transfers heat to the inside of the heating chamber 1 via the bottom plate 1b and the turntable 11, the transfer of heat is relatively gentle. Therefore, in order to increase the temperature in the heating chamber 1 as quickly as possible, continuous energization is performed in the initial heating Ta. On the other hand, in the case of the direct heater 12, in order to avoid abnormal overheating of the tableware and the tableware storage basket 40, intermittent energization is performed in order to suppress the surface temperature of the heater as compared with the normal food heating mode.
In this case, the energization on-duty is 2 seconds and the energization off-duty is 58 seconds, and the off-duty is sufficiently longer than the on-duty.

By the intermittent energization of the direct heater 12 and the continuous energization of the indirect heater 15, when the temperature inside the heating cabinet 1 reaches a certain temperature (for example, around 60 ° C.), or a predetermined time has passed since the start of heating. After that, the indirect heater 15 is switched to intermittent energization. This intermittent energization period is the heating intermediate period Tb and keeps the internal temperature substantially constant. The on-duty of intermittent energization of the indirect heater 15 is 1
It is 2 seconds and the off duty is 12 seconds. Heating intermediate period Tb
In the above, the direct heater 12 is intermittently energized as in the initial heating Ta, and the on / off duty ratio thereof is also the same as in the initial heating Ta.

By the above heating sequence, the surface temperature of the direct heater 12 is kept low, and even if the object to be heated gets too close to the direct heater 12,
Moreover, even if they should come into contact with each other, overheating can be avoided. Furthermore, even if wet tableware has a large heat capacity compared to food and has a small amount of water, and it is difficult for the temperature to rise, even if it is easy to become overheated once heated, the above heating sequence should be used. Thus, the temperature can be raised to the predetermined temperature relatively quickly, and the overheated state can be avoided.

By the time when the heating intermediate period Tb for a predetermined time elapses, the evaporation of the moisture adhering to the tableware, that is, the drying of the tableware is completed. When the heating intermediate period Tb has elapsed, the energization of both the direct heater 12 and the indirect heater 15 is cut off, and the cooling period Tc is reached. This allows
Lower the surface temperature of the tableware so that it does not get burned or too hot when held by hand when taken out. Also, by any chance,
Even if the tableware is locally overheated in the heating intermediate period Tb, it is alleviated in the cooling period Tc.

Next, regarding the cooling fan 6,
When the food is rotated at the same rated speed as the microwave heating, the tableware that is directly exposed to the cooling air is cooled and the attached water is less likely to evaporate. Cooling fan 6
When the rotation is not performed, the heating chamber 1 is filled with steam. Therefore, in the heating period of the initial heating period Ta and the intermediate heating period Tb, the cooling fan 6 is rotated at a rotational speed of 50% of the rated rotational speed. That is, the cooling air sucked from the intake louvers 7 and guided to the intake duct 9 by the rotation of the cooling fan 6 is introduced from the intake holes 8 into the heating chamber 1.
Flows relatively slowly into the interior of. That is, since the amount of cooling air flowing into the heating chamber 1 is limited to a small amount, the cooling air flows gently in the heating chamber 1. Therefore, the tableware directly hit by the cooling air is not extremely cooled or the temperature inside the refrigerator is not lowered, and the temperature rise due to the heating of the tableware and the evaporation of water are not hindered. Then, with the vaporized water vapor, it flows out from the exhaust hole 20 to the exhaust duct 21, and is discharged to the outside air from the external exhaust port 22. Therefore, evaporation of water adhering to the tableware is not hindered. The tendency that water adheres to the partition walls of the heating chamber 1 is suppressed, and also the water vapor is prevented from adhering to the observation window of the door 2 and the fog of the observation window is prevented.

As shown in a partially enlarged view of the operation waveform of the cooling fan 6 in FIG. 5, the rotation speed of the cooling fan 6 is rated during the period (Ta + Tb) in which the rotation speed is 50% of the rated speed. You may make it change slightly centering around 50%. In this case, the flow of the cooling air introduced into the heating chamber 1 is caused to fluctuate, and it is possible to avoid the disadvantage that the cooling air is constantly concentrated on a specific portion and the temperature of the portion is extremely lowered.

When the heating by the direct heater 12 and the indirect heater 15 is completed and the drying is completed and the cooling period Tc is entered, the rotation speed of the cooling fan 6 is increased to the rated rotation speed (100%).
Rotate with. As a result, the amount of cooling air flowing into the heating chamber 1 is increased, the temperature of the tableware and the tableware storing basket 40 whose temperature is rising is rapidly lowered, and the steam remaining in the heating chamber 1 is further removed. Discharge promptly and shorten the time required to complete the drying of tableware.

As for the interior lighting lamp 18, the initial heating Ta
In, the output is set to 100% and the inside of the heating cabinet 1 is illuminated brightly to facilitate work and confirmation. Heating intermediate period Tb
In particular, since it is not necessary to lighten the inside of the refrigerator, the output is reduced (for example, 50%).

In the cooling period Tc, the internal lighting 18 is turned off. From the above, from the start of drying to the end of drying, 10
Compared with the case of continuous lighting with 0% output, considerable energy saving can be achieved. In addition, a lighting key may be provided so that the heating status can be confirmed at any point during heating, and by pressing the lighting key, the internal lighting 18 can be turned on or the illuminance can be increased. Good.

If the interior illumination lamp 18 is a high-intensity lamp, and if it is continuously lit at the rated value, there is a risk that the tableware immediately below will be abnormally heated when the tableware storage basket 40 is not rotating. Therefore, control the output to reduce the illuminance and avoid abnormal heating. Tableware storage basket 4
When 0 is rotated together with the turntable 11, even if the direct-heat heater 12 is arranged deviating from the center of the heating chamber 1 toward the back side, some uniform heating property can be maintained. However, uniform heating is very difficult when the tableware storage basket 40 is non-rotating. The amount of heat tends to be insufficient near the door 2. Therefore, by controlling the illuminance of the interior illumination lamp 18, the heat energy emitted by the interior illumination lamp 18 can be adjusted so that the heating of the tableware can be brought close to a uniform state. In addition, when rotating the basket 40 for storing tableware, it is not necessary to use the interior lighting 18 as a heat source.

A more detailed operation of the heating / drying mode is shown in FIG.
Description will be given based on the flowchart of FIG. 7. When the dry key on the control panel 4 is operated, step S
The operation from 1 is started. In step S1, the initial temperature T ₁ of the heating cabinet 1 of the cooking heating device is detected, and it is determined what range it is. When the initial temperature T ₁ is 10 ° C. or lower, the process proceeds to step S2, and the cooling fan 6 is rotated at 50% of the rated speed. Next, in step S3, the direct heater 12 and the indirect heater 15 are energized. As shown in FIG. 5, in the initial heating period Ta, the direct heater 12 is intermittently energized and the indirect heater 15 is continuously energized. During the heating intermediate period Tb, the direct heater 12 is intermittently energized and the indirect heater 15 is intermittently energized.

However, the energization time is rated as (Ta + T
The time is 1.2 times as long as b).

Simultaneously with the start of energization, the internal lighting 18 is turned on with an output of 100% of the rated value, and enters the heating intermediate period Tb to be turned on with an output of 50%. In step S4, the temperature T ₂ of the heating chamber 1 is detected, and it is determined whether it is 100 ° C. or lower. If it exceeds 100 ° C, step S100
Go to and display an error message and sound the buzzer. When the temperature is 100 ° C. or less, the process proceeds to step S5, waits for the energization time of 1.2 × (Ta + Tb) to elapse, and then proceeds to step S6 to stop energization of the direct heater 12 and the indirect heater 15. And step S
In step 7, the rotation speed of the cooling fan 6 is set to 100% of the rated value.
In step S8, 90% of the rated cooling period Tc is 0.9 ×
After the elapse of Tc, the process proceeds to step S9, and the rotation of the cooling fan 6 is stopped. Further, in step S50, a message indicating that heating and drying has been completed and a buzzer is sounded.

When the initial temperature T ₁ of the heating chamber 1 is 10 ° C. <T ₁ ≦ 35 ° C. in the determination of step S1, the process proceeds to step S10, and the cooling fan 6 is set to 50% of the rated speed.
Rotate with. Next, in step S11, the direct heater 1
2 and the indirect heater 15 are energized as described above.
However, the energization time is the rated value (Ta + Tb).
The lighting of the interior lighting 18 is also the same as described above. In step S12, the temperature T ₂ of the heating chamber 1 is detected, and 1
If the temperature exceeds 00 ° C, the process proceeds to step S100 to display an error message and sound the buzzer. S
Proceed to 14, direct heater 12 and indirect heater 15
Stop energizing to. Then, in step S15, the rotation speed of the cooling fan 6 is set to 100% of the rated value. Step S
In step 16, after the rated time Tc of the cooling period Tc elapses, the process proceeds to step S17, and the rotation of the cooling fan 6 is stopped. Further, in step S50, a message indicating that heating and drying has been completed and a buzzer is sounded.

When the initial temperature T ₁ of the heating chamber 1 is 35 ° C. <T ₁ ≦ 100 ° C. in the judgment of step S1, the process proceeds to step S18, and the cooling fan 6 is rotated at the rated speed of 100.
Rotate in%. Next, in step S19, energization of the direct heater 12 and the indirect heater 15 is prohibited, and in step S20, the temperature T ₂ of the heating chamber 1 is detected, and (T ₁
−T ₂ ) ≧ 0, that is, the current temperature T ₂ is the initial temperature T ₁
To determine if it is lower than. When it is higher, that is, when the determination result is negative, the process proceeds to step S100, an error message is displayed, and the buzzer sounds. When the current temperature T ₂ is decreasing, the process proceeds to step S21, and the temperature T _{3 of the} heating chamber 1 is further increased.
Is detected and it is determined whether the present temperature T ₃ is 50 ° C. or lower. When the temperature exceeds 50 ° C, the process returns to step S19, and thereafter, steps S19 to S are performed until the temperature becomes 50 ° C or less.
Repeat 21. When the temperature drops below 50 ° C, step S
10, and hereinafter, from step S10 to step S5
Go to 0. When the initial temperature T ₁ exceeds 100 ° C., the process proceeds to step S100, an error message is displayed, and the buzzer sounds.

Next, the function of the tableware storage basket 40 configured as shown in FIG. 4 will be described. The cooling air generated by the cooling fan 6 is guided by the intake duct 9 and flows into the heating chamber 1 through the intake hole 8. The first hit is the intake hole 8 of the tableware storage basket 40. It is a non-perforated strip-shaped duct portion 41 which is guided by the duct portion 41 and a flange portion 43 which also serves as a handle and a wind regulating plate and flows toward the door 2. Therefore, the tableware (not shown) stored in the tableware storage basket 40 is not directly contacted with the cooling air, so that the tableware at the height position of the intake hole 8 is prevented from being excessively cooled. To be done.
Therefore, evaporation of water from the tableware at the height position is not suppressed. The cooling air guided to the door 2 side reaches the exhaust hole 20 with water vapor in the vicinity of the door 2 and is exhausted from the exhaust duct 21 through the external exhaust port 22. There is no sticking or the peep window of the door 2 becomes cloudy.

The presence of the flange portion 43 ensures a space from the wall surface of the heating chamber 1, so that the net portion 42
Even if a spoon or chopsticks stick out a little, there is no possibility that the rotation of the tableware storage basket 40 will be blocked.

FIG. 8 is a perspective view showing a non-rotating tableware storage basket 50. Legs 51 to be placed and supported on the bottom plate 1b of the heating cabinet 1 are provided outside the turntable 11 at the four corners of the bottom plate. Flange portions 52, which also serve as handles and air conditioning plates, are provided at the upper ends on the left and right sides.
Portions corresponding to the intake holes 8 are formed in non-perforated duct portions 53 and 54, and four side surface portions except the bottom plate are net portions 55 for ventilation.

When tableware with moisture adhered to it is carried in a tableware basket or placed in a heating cabinet, the water may drop on the table, floor or heating cabinet. Therefore, we will attach the water tray to the bottom of the tableware storage basket. An example thereof is shown in FIG. The tableware storage basket 60 includes a peripheral side plate 61, a bottom plate 62, a pair of front and rear legs 63, and a horizontal rail portion 64 protruding inwardly of the legs 63. The water receiving tray 70 can be slid with respect to the front and rear rail portions 64 to be engaged and held. The peripheral side plate 61 is composed of a duct part for adjusting the air flow and a net part for ventilating, and the bottom plate 62 has a net shape for venting and draining water. The water dropped from the tableware and dropped from the bottom plate 62 is received and stored in the water receiving tray 70. Therefore, it does not stain the floor or wet the bottom plate of the heating cabinet.

With the water receiving tray 70 attached to the tableware storing basket 60, the tableware is stored in the tableware storing basket 60, and in that state, the tableware is conveyed to the cooking heating device and the water receiving tray 70 is placed in the heating cabinet 1. The tableware storage basket 60 is integrally stored. At this time, the height of the rail portion 64 and the depth of the water receiving tray 70 are designed so that the bottom of the water receiving tray 70 does not contact the turntable 11. This is to allow smooth storage. It should be noted that the turntable 11 may be housed in a detached state.

When the amount of water accumulated in the water receiving tray 70 is relatively small, the direct heater 12 and the indirect heater 1
It is possible to evaporate the water on the water receiving tray 70 by the heat energy of the water receiving member 5 and the air flow of the cooling fan 6, and it is not necessary to drain the water receiving tray 70 later.

As shown in FIG. 9, the shape of the water receiving tray 70 may be inclined so that the indirect heater 15 is lower. The water flows down along the bottom plate inclined portion 71, and the water is collected in the bottom water collecting portion 72. The bottom water collecting portion 72 corresponds to the indirect heater 15 and receives a large amount of heat energy, so that evaporation is promoted. Therefore, even if the amount of water to be dropped is a little large, it can be completely or early evaporated.

Since the height difference is provided before and after the water receiving tray 70, the height difference is also provided for the pair of front and rear rail portions 64 accordingly. Then, the water receiving tray 70 is prevented from being inserted backwards and forwards, and the water receiving tray 70 is always inserted and held in the tableware storage basket 60 with the lower bottom water collecting portion 72 positioned at the back side. become.

As the material of the water receiving tray 70, a material such as metal having a high thermal conductivity and a high heat resistance is excellent.
By doing so, it is easy to quickly evaporate the water accumulated in the bottom water collecting portion 72. Further, the heat received from the indirect heater 15 can be transferred to a wider area faster, and evaporation can be promoted also in the bottom plate inclined portion 71. The heat radiation from the bottom plate inclined portion 71 can also supply the heat energy to the tableware at a position away from the indirect heater 15. Further, the propagation of heat energy to the portion of the bottom plate 62 directly above the indirect heater 15 can be softened, and softening or the like due to overheating can be avoided.

As shown in FIG. 10, a removable drainage water reservoir 73 may be attached to the bottom water collecting portion 72 of the water receiving tray 70. It is assumed that water remains in the drainage sump 73 even after the dishes are dried for a predetermined time. At this time, the water receiving tray 70 is taken out from the heating cabinet 1 together with the tableware storing basket 60 that stores the dried tableware, and it is placed on the sink stand. And the water receiving tray 7
With 0 set in the tableware storage basket 60, the drainage water reservoir 73 is pulled out from the water receiving tray 70, and the water in the drainage water reservoir 73 is drained to the sink. The water remaining after the tableware is dried can be easily drained without pulling out the water receiving tray 70.

Further, as shown in FIG. 11, the bottom water collecting portion 7
A drain valve 74 may be provided on the second side.

As shown enlarged in FIG. 12, the drain valve 74
The shaft portion of the is penetrating the bottom water collecting portion 72, and the lower end thereof serves as the hand pushing portion 74a. Drain valve 74 is waterproof packing 7
The valve closing spring 76 is interposed between the hand pushing portion 74a and the bottom surface of the bottom water collecting portion 72. When the table 60 for storing dishes is placed on the sink with the water receiving tray 70 attached, and the hand pushing portion 74a of the drain valve 74 is pushed up, the water tightness of the waterproof packing 75 is released and the bottom water collecting portion 72 The accumulated water will be drained to the sink. Also in this case, drainage can be easily performed without pulling out the water receiving tray 70. When the released hand is released, the valve closing spring 76 automatically returns to the closed state by the urging force of the valve closing spring 76. The bottom water collecting portion 72 provided with the drain valve 74 is located on the front side in order to facilitate the pushing operation on the hand pushing portion 74a. Since it is intended to drain the remaining water and not to evaporate the water accumulated in the bottom water collecting portion 72, it is particularly necessary to dispose the bottom water collecting portion 72 toward the indirect heater 15. There is no.

The structure shown in FIG. 13 is intended to detect the weight of water accumulated in the water receiving tray 80. The water receiving tray 80 is in the shape of a rotating body having a substantially conical plate shape.

The water receiving tray 80 floats from the rail portion 64 and is placed and supported on the turntable 11. The turntable driving motor 10 in which the turntable 11 is attached to the output shaft has a built-in weight sensor 90. The weight sensor 90 is the turntable 11
The zero point adjustment is performed so that the output becomes zero level under the load of 1 and the load of the water receiving tray 80 without water. Therefore, the weight sensor 90 can accurately detect the weight of water on the water receiving tray 80. When the detected moisture weight exceeds a predetermined value, a message may be displayed or a buzzer may sound to prompt the user to drain water from the water receiving tray 80. Alternatively, when the detected moisture weight exceeds a predetermined value, the amount of electricity supplied to the indirect heater 15 may be increased to increase the thermal energy supplied to accelerate the evaporation of moisture.

It is also conceivable to use the weight sensor 90 in cooking in which water is preliminarily stored in a water receiving tray and steamed by a heater when steaming food instead of drying tableware. That is, the water content on the water receiving tray 80 decreases as the water content evaporates, but when this amount becomes inappropriate for steaming, a message is displayed or a buzzer sounds to add water. Notify the user.

A water level sensor utilizing light may be used instead of the weight sensor.

FIG. 14 shows tableware saucer 100 with tableware 20
It shows a state where 0 is placed and dried. The tableware tray 100 is a disc-shaped bottom portion 1 placed on a turntable 11.
00a and a relatively low outer peripheral portion 100b around the bottom portion 100a. The outer peripheral portion 10a is formed on the bottom portion 100a.
The concave portion 100a ₁ and the convex portion 100a ₂ are formed at a position lower than the upper end of 0b. Multiple dishes 200
When were placed on dishes pan 100, dishware 200 is received in the protruding portion 100a _2, a gap between the recess 100a ₁ without adhesion occurs in the recess 100a _1. Therefore, the steam vaporized from the tableware 200 by heating is
It will be easily discharged from the gap. Further, since the convex portion 100a ₂ is lower than the upper edge of the outer peripheral portion 100b, even if the tableware 200 supported by the convex portion 100a ₂ slips or all the tableware 200 is supported by the convex portion 100a ₂ , Since the outer peripheral portion 100b receives the tableware 200, there is no possibility that the tableware 200 slides off the tableware tray 100. The water dropped from the tableware 200 is stored in the recess 100a ₁ to prevent reattachment.

When this tableware saucer 100 is used for cooking food, not for drying the tableware, the food product 100 has a convex portion 100.
less the portion adhered lifted by a _2, with the discharge of heat supply and steam is smooth, it is possible to eliminate the stickiness of the food.

FIG. 15 shows a modified embodiment of the tableware storage basket. Direct heater 1 in the upper edge of the basket 60 for storing dishes
The protector portion 65 is integrally extended from a portion close to 2. The protector unit 65 has a function of protecting the tableware from overheating by preventing the stored tableware 200 from directly contacting or coming too close to the direct heater 12.

[0063]

【The invention's effect】

[1] According to the first cooking device with a tableware drying function, the special heating sequence for the direct heater and the indirect heater can quickly raise the temperature of the tableware and avoid overheating, which is efficient and safe. It is possible to realize various tableware drying.

[2] According to the second cooking heating device with a tableware drying function, the sequence control of the rotation speed of the cooling fan can promote uniform water evaporation, and the steam can be prevented from causing a significant temperature drop. Discharge can be performed well, and it is possible to prevent the peephole of the door from becoming cloudy. If the number of rotations of the cooling fan is changed in a short cycle when the heater is energized, fluctuations in the flow of the cooling air will not occur, and there is no risk of the temperature of a specific portion dropping extremely.

[3] According to the third cooking device with a tableware drying function, it is possible to avoid direct contact of the cooling air with the tableware by the duct portion provided in the tableware storage basket, and to prevent water evaporation due to supercooling. The suppression can be eased.

[4] According to the fourth cooking device with a tableware drying function, the water dropped on the water receiving tray is caused to flow down along the inclined part and is collected in the bottom water collecting part, and the collected water is heated by the heater. Since it is heated to evaporate, the evaporation can be completed early even if the water content is large.

[5] According to the fifth cooking device with a tableware drying function, the tableware received by the convex portion of the bottom of the tableware receiving tray has a gap between the tableware and the concave portion, and the steam is satisfactorily discharged. In addition to being able to drain water well, since the uneven portion is lower than the outer peripheral portion, there is no risk of the tableware slipping outward.

[Brief description of drawings]

FIG. 1 is a schematic horizontal sectional view of a heating device for cooking with a tableware drying function according to an embodiment of the present invention.

FIG. 2 is a schematic vertical sectional view seen from the side.

FIG. 3 is a front view showing a tableware drying mode with a door removed.

FIG. 4 is a perspective view showing a cylindrical and rotary tableware storage basket.

FIG. 5 is a timing chart used for explaining the operation.

FIG. 6 is a flowchart for explaining the operation.

FIG. 7 is a flowchart for explaining the operation.

FIG. 8 is a perspective view showing a rectangular non-rotating tableware storage basket.

FIG. 9 is a schematic cross-sectional view of a heating device for cooking according to another embodiment.

FIG. 10 is a schematic cross-sectional view of a heating device for cooking according to still another embodiment.

FIG. 11 is a schematic sectional view of a heating device for cooking according to still another embodiment.

FIG. 12 is a cross-sectional view showing a detailed structure of a drain valve.

FIG. 13 is a schematic cross-sectional view of a heating device for cooking according to still another embodiment.

FIG. 14 is a schematic cross-sectional view of a heating device for cooking according to still another embodiment.

FIG. 15 is a schematic cross-sectional view of a heating device for cooking according to still another embodiment.

[Explanation of symbols]

1 ... Heating chamber, 2 ... Door, 3 ... Electrical equipment room, 4 ... Control panel, 5 ... Magnetron, 6 ... Cooling fan, 7 ... Intake louver, 8 ... Intake hole, 9 ... Intake duct, 10 ... Turntable drive motor, 11
...... Turntable, 12 ... Direct heater, 13 ...
Heater protection rod, 15 ... Indirect heater, 18 ... Interior lighting, 20 ... Exhaust hole, 21 ... Exhaust duct, 22 ...
... external exhaust port, 40 ... basket for storing dishes, 41 ... duct section, 42 ... net section, 43 ... flange section, 50 ...
... tableware storage basket, 51 ... legs, 52 ... flange, 53, 54 ... duct, 55 ... net, 60
...... Cage for storing tableware, 61 …… Perior side plate, 62 …… Bottom plate,
63 ... Legs, 64 ... Rail, 65 ... Protector, 70 ... Water receiving tray, 71 ... Sloping bottom plate, 7
2 ... Bottom water collecting part, 73 ... Drainage sump, 74 ... Drain valve, 75 ... Waterproof packing, 76 ... Valve closing spring, 80 ... Water receiving tray, 90 ... Weight sensor, 1
00 ... dishware saucer, 100a ... bottom, 100a ₁
...... Concave part, 100a ₂ ...... Convex part, 100b ...... Outer peripheral part,
200: tableware, Ta: early heating, Tb: intermediate heating, Tc: cooling

Claims (5)

[Claims] 1. A direct heater that is exposed to and exposed to the heating cabinet is provided above the heating cabinet, and an indirect heater is provided below the heating cabinet in a state of being partitioned by a bottom plate, and the direct heater is energized in the initial stage of heating. Performs intermittent energization while the time is shorter than the non-energized time, continuously energizes the indirect heater, and intermittently energizes the indirect heater as well as intermittent energization for the direct heater in the middle of heating. During the cooling period, both heaters are de-energized, which is a cooking device with a tableware drying function. 2. The heating by energizing the heater and the discharge of water vapor by the cooling air from the cooling fan are performed at the same time. When the heater is energized, the rotation speed of the cooling fan is set low, and when not energized, the cooling is performed. A cooking heating device with a tableware drying function, characterized in that the rotation speed of the cooking fan is set higher. 3. The duct portion is formed in a portion of the basket for storing tableware in the vicinity of an intake hole through which cooling air flows into the heating chamber. A heating device for cooking with a tableware drying function according to item 2. 4. The water receiving tray is attached to the bottom of the tableware storage basket, and the bottom surface of the water receiving tray is inclined so that the upper portion of the heater is a bottom water collecting portion. Item 2. A heating device for cooking with a tableware drying function according to item 2. 5. The tableware according to claim 1 or 2, wherein a bottom portion of the tableware tray having a relatively low outer peripheral portion is formed in an uneven shape at a position lower than the outer peripheral portion. Heating device for cooking with a drying function.