JPH0630114Y2 - Electric cooker - Google Patents

Description

[Detailed Description of the Invention] [Industrial application] The present invention relates to an electric cooker such as an electric rice cooker, and more particularly to an electric cooker for uniformly heating and cooking food.

[Conventional technology]

Generally, an electric rice cooker comprises a cooker body 1 and a lid 2 as shown in FIG. Cooker body 1 above
Has an outer case 3 and an outer pot 4. The outer pot 4 is attached to the outer case 3 via an upper ring 5.
A heating element 6 is provided on the bottom surface of the outer pot 4, and an inner pot 7 for containing a cooked product 20 such as rice or water is detachably inserted into the outer pot 4. Has become.

Conventionally, the heating element 6 is formed in an annular shape having an outer diameter slightly smaller than the diameter of the inner pot 7, and the upper surface of the heating element 6 is formed so as to contact the bottom surface of the inner pot 7. ing. Further, a heater 6a for heating is integrally attached to the bottom of the heating element 6. Therefore, the heating element 6 is heated by the energized heating heater 6a generating heat, and the heating element 6 is heated.
And a bottom portion which is a contact surface with the inner pot 7 placed on the heating element 6 is heated.

As a result, the cooked food 20 contained in the inner pot 7 is gradually heated upward from the bottom to be cooked.

The heating element 6 is often used not only in electric rice cookers but also in electric cookers that require heating other than electric rice cookers.

[Problems to be solved by the device]

However, the electric rice cooker which is the conventional electric cooker has a problem that the cooked food 20 contained in the inner pot 7 cannot be heated sufficiently uniformly.

This is because the outer peripheral bottom surface portion 7a of the inner pot 7 is not in contact with the heating element 6. That is, the heating of the inner pot 7 is performed by the heating element 6.
The heat of the heating element 6 is transferred to the inner pot 7 by the contact between the inner pot 7 and the inner pot 7. However, the heating element 6
Is formed in an annular shape having an outer diameter slightly smaller than the diameter of the inner pot 7. Therefore, since the heating element 6 does not contact the outer peripheral bottom surface portion 7a of the inner pot 7, the heat of the inner pot 7 is not sufficiently transmitted.

As a result, the cooked food 20 heated by the heating element 6 described above.
As shown in FIG. 3, the temperature distribution A, in which the temperature is particularly high above the heater 6a for heating, and the temperature is drastically decreased at the outer peripheral bottom surface portion 7a and the lower side surface portion 7b of the inner pot 7. It is B, C, D, E, F, G.

The above temperature distributions A to G are obtained by dividing the temperature range of the cooked product 20 into seven. The relationship between these temperatures is that the temperature distribution A is set to the highest temperature range and the temperature range is gradually decreased from the temperature distribution A to the temperature distribution G.

Thus, in the heating element 6 used in the conventional electric cooker, the outer peripheral bottom surface portion 7a and the lower side surface portion 7b of the inner pot 7 are
It is difficult to heat it sufficiently. Therefore, for example, when rice is cooked with this electric cooker, uneven cooking may occur on the outer peripheral bottom surface portion 7a and the lower side surface portion 7.

Therefore, the diameter of the heating element 6 is set to the outer peripheral bottom surface portion 7a of the inner pot 7.
When it is expanded so as to come into contact with the outer peripheral bottom surface portion 7a of the inner pot 7, the outer peripheral bottom surface portion 7a can be heated.
It is possible to eliminate the uneven cooking.

However, in this case, a portion of the lower side surface portion 7b of the inner pot 7 in which the temperature sharply decreases occurs, and uneven cooking in the lower side surface portion 7b cannot be eliminated.
Further, in this case, the cost of the heating element 6 rises, which causes an increase in the cost of the electric cooker.

Further, the cooked food 20 is heated only by energizing the heating heater 6a. Therefore, when cooking cooked rice or the like in which the heating procedure is complicated, the degree of freedom in heating the cooked product 20, such as the heating direction and the heating time, to the cooked product 20 is small, so that it can be cooked deliciously. It's getting harder.

Therefore, the present invention provides an electric cooker capable of heating the cooked food 20 contained in the inner pot 7 sufficiently uniformly and increasing the degree of freedom in heating the cooked food 20. Is intended.

[Means for Solving the Problems]

In order to solve the above-mentioned problems, an electric cooker according to the present invention is provided with an inner pan in which cooked food is housed and an outer pan that detachably supports the inner pan in the cooker body. Heat induction for heating and cooking, which has a heating element for heating the bottom portion of the inner pot and a side heating element for heating from the outer peripheral bottom portion of the inner pot to the lower side surface portion. And a control means for simultaneously energizing the heating element and the side surface heating element and controlling the energization in accordance with the food to be cooked.

[Action]

According to the above configuration, the heating element and the side heating element are simultaneously energized to heat the bottom portion of the inner pot with the heating element, and the heat induction member heated by the side heating element heats the inner pot. By heating from the outer bottom surface to the lower side surface, the inner pan is uniformly heated from the bottom surface of the inner pan to the lower side surface, and the heating temperature distribution in the entire inner pan is made uniform. It is possible to uniformly heat the cooked food over the whole and surely prevent uneven heating of the cooked food over the whole.

Moreover, since the energization of the heating element and the side surface heating element can be controlled by the control means according to the food to be cooked,
Optimal cooking can be performed according to the food to be cooked.

[First Embodiment] The following will describe one embodiment of the present invention with reference to FIG. For convenience of explanation, members having the same functions as the members shown in the drawings of the conventional example are designated by the same reference numerals.

As shown in FIG. 1, an electric rice cooker which is an electric cooker according to the present invention comprises a cooker main body 1 and a lid 2.
The cooker body 1 includes an outer case 3 and an outer pot 4. The outer pot 4 is attached to the outer case 3 via an upper ring 5. An inner pot 7 containing a cooked product 20 such as rice or water is detachably inserted into the outer pot 4.

An annular heating element 26 is provided on the bottom surface of the outer pot 4. The heating element 26 has an outer diameter slightly smaller than the diameter of the inner pot 7, and the upper surface of the heating element 26 is formed so as to contact the bottom surface of the inner pot 7. Further, on the outer peripheral portion of the heating element 26, an annular projecting portion 26a is formed downward.
Are formed. Inside the annular protruding portion 26a,
A heater 6a for heating the heating element 26 is embedded, and the lower surface of the annular protruding portion 26a is formed in a flat shape.

The heat generating element 26 includes a heat guiding fin 21 which is a heat guiding member in contact with the lower surface and the outer peripheral side surface of the annular protruding portion 26a.
Is provided. The heating element 26 and the heat induction fins 21 are fastened to the bottom surface of the outer pot 4 by fastening members 27 such as dish screws.

The heat induction fin 21 is a side surface located above the outer peripheral bottom surface portion 7a from the outer peripheral bottom surface portion 7a, which is a rising portion from the bottom surface to the side surface of the inner pot 7 that is not in contact with the heating element 26. It is erected along the lower side surface portion 7b and the end portion is connected to the outer pot 4.

Further, on the outer peripheral side surface of the heat induction fin 21, a side surface heating element 22 such as a sheath heater or an aluminum pipe heater for heating the heat induction fin 21 is provided.
Thereby, the outer peripheral bottom surface portion 7a and the lower side surface portion 7b of the inner pot 7 are heated by the heat induction fins 21 heated by the heating element 26 and the side surface heating element 22. The heating is performed from 7a to the lower side surface portion 7b.

Since the heat guide fins 21 are intended to guide the heat of the heating element 26, it is preferable that the heat guide fins 21 be formed of a material having good heat conduction such as metal, and further that the inner surface be painted black or the like. preferable.

At the upper part of the outer peripheral surface of the outer pan 4 to which the ends of the heat induction fins 21 are connected, a heat retaining heater 8 for retaining the heat of the cooked food 20 is provided. In addition, a downwardly widening hole is formed at the center of the bottom of the outer pot 4 so as to penetrate vertically. A heat sensitive body 9 for detecting the temperature of the inner pot 7 is provided in the hole so as to be vertically movable. The heat sensitive body 9 has, for example, a heat sensitive element (not shown) such as a thermistor built therein, and a protruding portion 11 for guiding the lead wires 10 of the heat sensitive element downward is formed in the lower portion.

A receiving plate 12 is provided below the heat sensitive body 9, and the receiving plate 12 is attached to the lower surface of the outer pot 4. A spring 13 is interposed between the receiving plate 12 and the flange of the heat sensitive body 9. As a result, the heat sensitive body 9 is biased upward by the spring 13. Further, the projecting portion 11 of the heat sensitive body 9 penetrates through the hole in the central portion of the receiving plate 12 and projects downward.

On the other hand, a base 15 is provided below the outer case 3. A substrate 16 on which various electronic components are mounted is provided on the back surface of the base 15. The base 15 is made of a plate material having a substantially L-shaped cross section, surrounds the upper side and the side surface of the substrate 16, and thermally isolates the substrate 16 from the outer pot 4.

The board 16 is provided with a detection switch 17 for detecting the presence or absence of the inner pot 7 in which the cooked food 20 is stored. The detection switch 17 is provided with a switch piece 17a for turning on and off. There is. And this switch piece 1
A switch lever 18 is provided on the end surface of 7a so that it can be turned on and off.

The switch lever 18 is provided on the protruding portion 11 of the heat sensitive body 9 and moves up and down together with the heat sensitive body 9. As a result, the electric rice cooker can detect the presence or absence of the inner pot 7 in which the food 20 is stored by the vertical movement of the switch lever 18.

A process in which the electric rice cooker heats the cooked food 20 housed in the inner pot 7 in the above configuration will be described below.

First, rice, water, or the like, which is a cooking product, is accommodated in the inner pot 7 in an arbitrary amount. Then, after the inner pot 7 is housed in the outer pot 4, the rice heating switch or the like (not shown) is pressed to energize the heating heater 6a and the side heating element 22. Then, the heating heater 6 a that has generated heat is
The heated heating element 26 heats the bottom portion, which is the contact surface between the inner pan 7 placed on the heating element 26 and the heating element 26.

On the other hand, the heat of the heating element 26 is collected by the heat induction fins 21 that are in contact with the lower surface and the outer peripheral side surface of the annular protruding portion 26 a provided on the heating element 26. Then, the heat collected in the heat guiding fin 21 is conducted to the upper portion of the heat guiding fin 21 from the contact surface between the heat guiding fin 21 and the annular protruding portion 26a.

In addition, the side surface heating element 22 that is energized and generates heat heats the heat induction fin 21. As a result, in the inner pot 7, the outer peripheral bottom surface portion 7a and the lower side surface portion 7b are sufficiently heated by the heat induction fins 21 heated by the heating element 26 and the side surface heating element 22.

In addition, it is desirable that energization control such as simultaneous energization, intermittent energization, or staggered energization is appropriately selected for energization of the heating heater 6a and the side surface heating element 22 in accordance with the structure of the electric rice cooker. .

Thus, in the electric rice cooker, the bottom portion of the inner pot 7 is the heating element 2
While being heated by 6, the outer peripheral bottom surface portion 7a and the lower side surface portion 7b are heated by the heat induction fins 21. Therefore, the cooked food 20 contained in the inner pot 7 has the temperature distributions A, B, C, D, and E as shown in FIG.

The temperature ranges of the temperature distributions A to E are the same as the temperature ranges of the temperature distributions A to G shown in the conventional example.

As a result, the cooked food 20 is uniformly heated by the outer peripheral bottom surface portion 7a and the lower side surface portion 7b of the inner pot 7. Further, the temperature of the cooked product 20 is formed by five stages of temperature distributions A to E having a small temperature difference. Therefore, for example, when rice is cooked, the cooked product 20 is heated uniformly, so that delicious rice can be cooked without causing uneven cooking.

Further, in the electric rice cooker of the present embodiment, it is possible to control energization of the heater 6a for heating the heating element 26 and the heating element 22 for side heating. That is, the degree of freedom as a method of heating the cooked product 20 is increased by using the heating element 26 and the side surface heating element 22 in combination. Therefore, this electric rice cooker can cook deliciously without causing unevenness in cooking, even when cooking cooked rice having a complicated heating procedure.

[Second Embodiment] The following will describe another embodiment of the present invention with reference to FIG. For convenience of explanation, members having the same functions as the members shown in the first embodiment are designated by the same reference numerals, and the description thereof will be omitted.

As shown in FIG. 2, an electric rice cooker, which is an electric cooker according to this embodiment, includes a cooker body 1 having an outer case 3 and an outer pot 24, and a lid 2. A heating element 26 and a heat induction fin 21 are provided on the bottom surface of the outer pot 24.

The diameter of the outer pot 24 is reduced stepwise near the position of the lower side surface portion 7b of the inner pot 7. A heat insulation heater 8 is provided above the outer pot 24,
A side surface heating element 22 is provided on the lower portion of which the diameter is reduced stepwise. In addition, the outer pot 24 and the heat induction fin 2
It is desirable that the gap with respect to 1 is narrow so that the heat of the side surface heating element 22 can be efficiently transmitted to the heat induction fins 21. Other configurations are similar to those of the first embodiment.

With the above configuration, the electric rice cooker can uniformly heat the cooked food 20 as in the first embodiment. Further, in the electric rice cooker, the side heating element 22 can be attached to the outer pan 24 at the same time as the heat retaining heater 8, so that the assembling work is simplified.

[Effect of device]

As described above, the electric cooker according to the present invention is provided with an inner pot and an outer pot for detachably supporting the inner pot when the cooked food is stored in the cooker body, and heats the inner pot. A heating element for heating the bottom portion of the inner pot, and a heat induction member having a side heating element for heating from the outer peripheral bottom portion of the inner pot to the lower side surface portion. And a control means for simultaneously energizing the heating element and the side heating element and controlling the energization in accordance with the food to be cooked.

As a result, the heating element and the side heating element are simultaneously energized to heat the bottom portion of the inner pot by the heating element, and the heat induction member heated by the side heating element heats the bottom portion of the inner pot from the outer periphery. By heating over the lower side surface, the inner pan is evenly heated from the bottom surface of the inner pan to the lower side surface, and the heating temperature distribution of the entire inner pan is made uniform, and the cooked food contained It is possible to uniformly heat the food and to prevent uneven heating of the cooked food.

Moreover, since the energization of the heating element and the side surface heating element can be controlled by the control means according to the food to be cooked,
The effect that optimal cooking can be performed according to the food to be cooked is achieved.

[Brief description of drawings]

FIG. 1 is a vertical sectional view of an electric cooker showing an embodiment of the present invention. FIG. 2 is a vertical sectional view of an electric cooker showing another embodiment of the present invention. FIG. 3 is a vertical sectional view of an electric cooker showing a conventional example. 1 is a cooker body, 2 is a lid, 3 is an outer case, 4 is an outer pot,
7 is an inner pot, 7a is an outer peripheral bottom surface portion, 7b is a lower side surface portion, 20
Is a cooked food, 21 is a heat induction fin (heat induction member), 22 is a side heating element, and 26 is a heating element.

Claims (1)

[Scope of utility model registration request] 1. An electric cooker in which an inner pot for accommodating food to be cooked and an outer pot for detachably supporting the inner pot are provided in a cooker body, and the inner pot is heated for cooking. The heating element for heating the bottom portion of the inner pot and the heat induction member having the heating element for side surface heating for heating from the outer peripheral bottom portion of the inner pot to the lower side surface portion are provided, and the heating element and the side heating element are provided. An electric cooker characterized in that it is provided with a control means for simultaneously energizing the heating elements for use and controlling the energization in accordance with the food to be cooked.