JPH08178298A - High-frequency heater - Google Patents

Abstract

PURPOSE: To provide a high-frequency heater in which steam necessary to cook is rapidly evaporated by a vaporizer to reduce a cooking loss time, and which can radio cook at suitable humidity in the case of cooking and delicately regulate the humidity. CONSTITUTION: The high-frequency heater comprises high-frequency wave generating means 23 for emitting a radio wave to a heating chamber 21, a vaporizer 85 for generating steam, a vaporizing unit 28 for vaporizing water in the vaporizer 85, and a water supply unit 27 for supplying water to the unit 28 to vaporize it. The unit 27 is connected to a water storage unit 31 via a solenoid valve 30 for controlling water supply to supply water. Further, a humidity sensor 36 for measuring the humidity by a humidity sensor 36 is provided at the wall of the chamber 21. The humidity information measured by the sensor 36 is fed to a controller, which compares it to switch the valve 30 based on the result, thereby controlling the humidity in the chamber 21.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high frequency heating device for heating an object to be heated with high frequency waves and steam.

[0002]

2. Description of the Related Art FIG. 15 is a sectional view of a conventional high frequency heating apparatus. The heating chamber 1 is provided with a magnetron 2. A container 3 made of a low dielectric constant material is provided in the heating chamber 1, and water 4 is put in the bottom portion. A container 5 is provided on the container 3. A small hole 6 is provided on the bottom surface of the container 5. The food 7 is placed on the container 5. The upper surface of the container 5 is covered with a lid 8.
Radio waves from the magnetron 2 heat the water 4 in the container 3 with high frequency to generate steam. This steam enters the container 5 through the small hole 6 and steam-heats the food 7.

FIG. 16 is a sectional view of another conventional high-frequency heating device. A magnetron 10 is provided in the heating chamber 9. A food 11 which is an object to be heated is provided in the heating chamber 9. The food 11 is put in a plate 12. A tank 13 is provided outside the heating chamber 9 and water 14 is put inside. Tank 1
A heater 15 is provided at the bottom of 3 to heat the water 14 and generate steam. The generated steam passes through the pipe 16 and the heating chamber 9
Get in. The food 11 is high-frequency heated by the radio waves from the magnetron 10. The food 11 is also steam-heated by the steam from the tank 13.

FIG. 17 is a sectional view of another conventional high-frequency heating device. The heating chamber 19 is provided with the magnetron 18. Inside the heating chamber 19, the upper surface and side wall surface of the heating chamber 19 are covered with a porous water absorbing material 17 made of a low dielectric constant material, and the water absorbing material 17 is made to contain water. Steam is emitted, and the food 20 is heated with the radio waves by this steam.

[0005] With such a conventional structure, food is subjected to high frequency heating or steam heating.

[0006]

However, in such a structure, in the case of high frequency heating of food in an atmosphere of high humidity, for example, humidification similar to steam cooking or overheating of food accompanying high frequency heating or Various things that have been done from the past, such as humidification to prevent dehydration, are not provided with a humidification function that can control the degree of moisturization of food that corresponds to the heating change process of food by high frequency heating. It was difficult to finish with good stability. In addition, the steam generated more than necessary made the food sticky, and the walls of the heating chamber became dewed and soaked in water.

First, in the conventional example shown in FIG. 15, since the food is put in a container and heated by humidification, steam is suitable for steamed dishes such as steamed rice over steamed in the container, but in the case of normal food including thaw Was not suitable because the surface of the food became sticky due to excess water. Furthermore, it takes time to release steam from the water stored in the container, and in some cases, it is necessary to make preliminary preparations such as raising the temperature of the water before heating the food.

Further, in the conventional example shown in FIG.
As in the example of 5, food does not stay too much around, but it takes time until steam is emitted because the water stored in a water reservoir is heated by a heater and the temperature is raised to evaporate. Once started, even if the heater was turned off, steam would continue to be emitted until the temperature of the water reservoir dropped, so it was difficult to control the humidity in the heating chamber. In addition, since the water is heated in the tank with a heater, the water in the tank evaporates and is concentrated, so-called water scale such as calcium and magnesium contained in the water is deposited and adheres to the heater and the inner wall of the tank and is deposited in the tank. Come on. For this reason, the thermal efficiency of evaporation is reduced and it is necessary to clean the tank frequently.

Further, in the conventional example shown in FIG. 17, if the water-absorbent material is used after being appropriately moistened, steam is generated faster than in the examples shown in FIGS. Since there is no food, it is not possible to create an appropriate humidity for food. Further, as the water of the water absorbing material is reduced by evaporation as the cooking proceeds, the amount of water of the water absorbing material changes. As a result, the heating of foodstuffs by radio waves is affected by changes in the amount of water remaining in the water-absorbing material, and the balance between high-frequency heating and steam heating becomes unstable, which has been a factor that results in unstable cooking results.

In any of the conventional examples, it was not possible to cook foods with a finely tuned humidification corresponding to high frequency heating.

Therefore, according to the present invention, vapor required for cooking is quickly evaporated by an evaporator to reduce cooking loss time, and radio wave cooking can be performed with moderate humidity for various cooking. A first object is to provide a heating device.

A second object of the present invention is to provide a high-frequency heating device which prevents problems such as dehydration and overheating of food due to radio wave cooking and prevents excessive steam from sticking to food and sticking.

A third object of the present invention is to provide a high-frequency heating device that prevents high-frequency heating when the humidity in the heating chamber is lower than the required humidity, especially when the high-frequency heating device is used for the first time.

A fourth object is unnecessary when the humidity of the heating chamber does not rise due to a failure of the heating means of the evaporator or the water supply section, water shortage of the water reservoir or clogging of the steam passage to the heating chamber. Another object of the present invention is to provide a high-frequency heating device capable of preventing the evaporation device from being heated and the water flowing from the water supply part to be prevented, and at the same time preventing a failure due to insufficient humidification of food.

A fifth object of the present invention is to provide a high-frequency heating device capable of finely adjusting the humidity of the heating chamber by intermittently humidifying the evaporation device.

A sixth object is to provide a high frequency heating device for making the humidity in the heating chamber uniform.

A seventh object is to provide a high-frequency heating device for making the humidity of the heating chamber uniform when the food is processed in multiple stages.

An eighth object is to provide a high-frequency heating device capable of maintaining the heating effect of steam on food by suppressing the generation of steam more than necessary by reheating and circulating the steam generated in the heating chamber. To provide.

A ninth object is to provide a high frequency heating device which can prevent the vapor in the heating chamber from decreasing.

A tenth object is to provide a high-frequency heating device capable of responding to various cooking by rapidly making a large change in humidity in the heating chamber and finely adjusting the humidity.

An eleventh object is to provide a high frequency heating device capable of increasing the accuracy of humidification of food by measuring the humidity in the heating chamber at a height near the food.

A twelfth object is to supply water to the water reservoir,
An object of the present invention is to provide a high-frequency heating device that is easy to dispose of and can easily clean a water reservoir.

A thirteenth object is to provide a high-frequency heating device capable of reducing the scale of water accumulated by the evaporation of water in the evaporation device.

[0024] A fourteenth object is to provide a high-frequency heating device capable of cooking under various conditions suitable for various cooking because the output of radio waves and the humidification state can be varied.

A fifteenth object is to provide a high-frequency heating device capable of preliminarily storing in a program the setting conditions of the electric wave output and the humidification state suitable for various cooking and easily calling it for cooking. It is in.

[0026] A sixteenth object is to provide a high-frequency heating device capable of finishing a finely textured food by partially humidifying the food.

A seventeenth object is to provide a high-frequency heating device in which the evaporation part of the evaporation device can be easily removed, so that the water stain on the evaporation part can be easily washed.

An eighteenth object is to provide an evaporation device in a heating chamber, the evaporation device is made of a ceramic material, and a heating element which generates heat by high frequency is applied to the evaporation surface of the evaporation part. It is an object of the present invention to provide a high-frequency heating device having a simple structure in which the above heating is performed with a high frequency and there is no special heating part of the evaporator.

A nineteenth object is to prepare a substantially fixed cooking menu by incorporating the humidifying condition setting conditions necessary for the menu into the means for controlling the water supply to the evaporator, and cooking with radio waves under a constant humidifying condition. It is to provide a high-frequency heating device capable of performing.

[0030]

In order to solve the above problems, the high frequency heating apparatus of the present invention has the following constitution.

That is, a heating chamber for heating an object to be heated,
A high-frequency generator that is coupled to radiate radio waves to the heating chamber, an evaporation device that includes a heating device that evaporates water that supplies steam to the heating chamber, and a water supply unit that supplies water to the evaporation device. A water quantity adjusting means for adjusting the water quantity of the water supply section, a water reservoir for storing water to the water supply section, a measuring means for measuring the humidity in the heating chamber, and a control section, wherein the control section is the measuring means. The evaporation amount of the evaporation device is controlled by controlling the amount of water in the water supply unit in accordance with the measured value from, and the humidity in the heating chamber is adjusted.

Further, the control unit is configured to control the humidity in the heating chamber before and after the saturated steam. In addition, the control unit is configured to start irradiation of radio waves after the humidity in the heating chamber reaches a certain value or more after the start of cooking.

Further, when the humidity in the heating chamber does not exceed a certain value within a certain time after the start of cooking, the heating of the evaporator and the water supply to the water supply unit are stopped, and the result is notified to the user. It has a structure with.

Further, the control unit is constructed so that the water supply to the water supply unit is stopped when the humidity in the heating chamber exceeds a certain value and no further humidification is required.

A circulating fan for circulating the steam in the heating chamber is also provided in the heating chamber.

Further, a circulation fan is installed in the heating chamber so as to circulate the steam in the heating chamber, and a blowout opening for circulating air into the heating chamber is provided on a side surface of the heating chamber.

Further, a circulation fan for circulating and heating air containing steam in the heating chamber and a circulation fan heater are provided side by side in the heating chamber.

Further, during cooking, the air containing the steam in the heating chamber is not discharged to the outside of the heating chamber.

Further, the heating chamber is provided with an inlet for air outside the heating chamber and an outlet for air containing steam in the heating chamber so that when the humidity in the heating chamber is too high relative to a set value, the steam in the heating chamber is removed. The air containing air is discharged, and when it is low, the discharge is stopped.

Further, the humidity measurement position in the heating chamber is adapted to the height in the vicinity of the food in the heating chamber.

Further, the water reservoir for storing water in the water supply section is detachable. In addition, a water softener for softening the water in the water reservoir is provided.

Further, it has a means for varying the output of the radio wave and a means for varying the humidity, and is configured to cook by changing the combination of the radio wave output and the humidity according to the type of food.

Further, it has a means for varying the output of radio waves and a means for varying the humidity, changes the combination of the output of radio waves and humidity according to the type of food, programs the contents, and calls the contents of the program to cook. It was configured to do.

Further, the vapor generated by the evaporator is guided by a guide provided in the heating chamber and partially applied to the food.

Further, the evaporation device is divided into a heating part of the evaporation device and an evaporation part for evaporating water, and the evaporation part is detachable.

Further, the evaporation device is provided in the heating chamber, the evaporation device is made of a ceramic material, and a heating element which generates heat by high frequency is applied to the evaporation surface of the evaporation part.

Further, the heating chamber, a high-frequency generator connected to radiate radio waves to the heating chamber, an evaporator for generating steam to be supplied into the heating chamber, a water supply unit for supplying water to the evaporator, and The water supply unit has a water reservoir for storing water, the evaporator comprises a heating means for quickly evaporating the supplied water, the water supply section has a water supply control means,
The control means of the water supply unit is configured to perform heating and cooking by high frequency and steam in which the required amount of water supply for each cooking is preset.

[0048]

The present invention has the following functions due to the above construction.

That is, the evaporation device has means for heating the evaporation part, and the evaporation part is heated to pour water from the water absorption part having a control function to evaporate the surface quickly and evaporate quickly, and the humidity of the heating chamber is increased. Is measured by the humidity measuring means, and the measurement result is fed back to the control means of the water supply section to control the evaporation amount, so that the humidity of the heating chamber can be controlled.

Since the water for the evaporation surface is controlled, the steam required for cooking can be generated when needed, and it is possible to finely respond to the ideal cooking process of heating food together with high frequency heating. Moreover, the temperature of the generated steam can be further increased by heating the steam by increasing the temperature of the heating means in the evaporation portion.
It is also possible to set it to 0 ° C or higher.

The water stored in the water reservoir is supplied by flowing down to the evaporation section by gravity through a pipe such as a tube. Since the water reservoir and the tube of the pipe do not have a heating part, there is no need to use metal, it is good to use a resin material that is inexpensive and has low heat resistance, and it is hygienic because water stains do not accumulate due to heating of water. is there.

Since the control means such as an on-off valve for controlling the water in the water supply section of the evaporator does not need to raise the temperature either,
Commercially available inexpensive products with low heat resistance can be used. The heat generation part for producing steam is only the steam generation part, and it is controlled so that the temperature does not rise more than necessary, and other water reservoirs, water supply parts, etc. do not have heat generation parts either, so there is little heat loss. , The waste heat of the other parts of the high frequency heating device does not affect the temperature unnecessarily.

Further, since the measuring means for measuring the humidity in the heating chamber is provided and the controlling means for controlling the humidity in the heating chamber is provided corresponding to the measured value, the atmosphere around the food is saturated with steam. Since it is possible to adjust and set the front and rear humidity using a control means, the drawback of using only high-frequency heating is that the food is dehydrated and hardened, or the food surface becomes sticky due to supersaturated steam and the heating chamber wall is exposed to dew drops. Can be prevented.

Further, since there is a measuring means for measuring the humidity in the heating chamber and a control means for controlling the humidity in the heating chamber in accordance with the measured value, by using the control means, After the temperature of the heating chamber reaches a certain value after starting cooking, the radio wave irradiation is started, and high-frequency heating starts when the heating chamber does not reach the required humidity, and the heating finish of the food becomes poor. Can be prevented.

Further, since the measuring means for measuring the humidity in the heating chamber is provided and the controlling means for controlling the humidity in the heating chamber is provided corresponding to the measured value, by using the controlling means, The humidity of the heating chamber is constant within a certain period of time due to a failure such as clogging of the steam passage to the heating chamber or no water coming out of the water supply part of the evaporator, for example, during the set food cooking time. When the value does not exceed the value, the water supply to the water supply unit is stopped to stop the function of the evaporator, and the user can be notified by means of notifying the result.

Further, since the measuring means for measuring the humidity in the heating chamber is provided, when the humidity in the heating chamber becomes a certain value or more corresponding to the measured value and no further humidification is required, the water supply section Humidity in the heating chamber can be controlled by stopping the water supply to the heating chamber.

Further, since the circulation fan is installed in the heating chamber, the humidity in the heating chamber can be made uniform by circulating the steam in the heating chamber.

When a large amount of food is to be cooked by providing shelves for placing food in the heating chamber, a circulation fan is provided in the heating chamber to circulate the steam in the heating chamber so that circulating air can flow into the heating chamber. Since a blow-out opening is provided on the side surface of the heating chamber, steam is passed from the side surface of each shelf to the food,
Even large amounts of cooking can be heated with uniform steam.

Further, since a circulation fan and a circulation fan heater are installed in the heating chamber to heat and circulate the air containing the steam in the heating chamber, the steam having lost the heat energy can be heated again and applied to the food. .

Further, if the air containing the steam in the heating chamber is discharged to the outside of the heating chamber, the corresponding air outside the heating chamber will flow into the heating chamber, so that it is disturbed when the humidity in the heating chamber is adjusted by control. It In order to prevent this, the air containing the steam in the heating chamber is not discharged to the outside of the heating chamber, so that the humidity in the heating chamber can be stabilized.

In addition, an inlet for air outside the heating chamber and an outlet for air containing steam in the heating chamber are provided in the heating chamber, and when the humidity in the heating chamber is too high relative to a set value, the steam in the heating chamber is removed. Since the air containing air is discharged and the discharge is stopped when the temperature is low, the humidity and temperature of the heating chamber can be quickly lowered by discharging. In addition, humidification can be done quickly by quick evaporation by the evaporator.

Even when the humidity in the heating chamber is not made uniform by a circulation fan or the like, the humidity measurement position in the heating chamber is adjusted to the height near the food in the heating chamber.
It is possible to control the humidification state of food more accurately.

Further, since the water reservoir for storing water to the water supply unit has only the function of the water reservoir which does not include a heat source for evaporation, the water reservoir can be detachably attached and the water supply to the water reservoir can be easily performed. In addition, the remaining water in the water reservoir after cooking can be easily discarded, cleaning is easy, and the water used for steam can be easily maintained and managed cleanly.

Further, a water softener is provided between the water reservoir and the water supply section of the evaporator, and the water in the water reservoir flows to the water supply section via the water softener. Since the water reservoir that stores water to the water supply section is separated from the heat source for evaporation, the water in the water reservoir is not heated, and the water softener that softens the water used as room temperature water such as ion exchange resin. Can be used.

In addition to the means for varying the output of the radio wave,
Humidity can be changed by controlling the water supply to the evaporator. Therefore, it is possible to easily change the combination of radio wave output and humidity according to the type of food, and it is possible to perform fine cooking with optimum heating conditions.

In addition to the means for varying the output of the radio wave,
Since the humidity can be changed by controlling the water supply to the evaporator, the combination of radio wave output and humidity can be changed according to the type of food, and fine cooking can be performed under optimum heating conditions. Also, since the contents are written in the memory of the semiconductor and the memory required for cooking is called and executed,
You can easily do a little complicated cooking.

Further, since the vapor generated in the evaporator can be guided by the guide provided in the heating chamber and partially applied to the food, it is possible to partially control the heating of the food and realize the further excellent heating performance. Is possible.

Further, since the evaporation device is separated into a heating part and an evaporation part for evaporating water, and the evaporation part is detachable, cleaning of water stains formed on the evaporation device can be easily performed by removing only the evaporation part.

Further, the evaporation device is provided in the heating chamber, the evaporation device is made of a ceramic material, and a heating element which generates heat by high frequency is applied to the evaporation surface of the evaporation part, whereby the evaporation device is heated by high frequency. Generates heat and evaporates the water from the water supply section, so no special heating section is required in the evaporator.

In addition, for a substantially fixed cooking menu, the humidification state required for the menu is preset in the control means as the required water supply amount of the water supply section, so that it is possible to cook with radio waves under a constant humidification condition. .

[0071]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A high frequency heating apparatus according to an embodiment of the present invention will be described below with reference to the drawings.

(Embodiment 1) FIG. 1 is a sectional view of a high frequency heating apparatus according to an embodiment of the present invention. FIG. 2 is a main circuit diagram of the high-frequency heating device for controlling FIG. As shown in FIG. 1, a waveguide 22 is connected to the upper portion of the heating chamber 21. A magnetron 23, which is a radio wave oscillation tube, is used as the waveguide 22.
To provide. The radio wave from the magnetron 23 is guided by the waveguide 22.
The heating chamber 21 is irradiated with light through the opening 24. In the lower part of the heating chamber 21, a food 25, which is an object to be heated, is placed on an object mounting table 26 made of a low dielectric constant material. An evaporation device 85 for generating steam is provided on the side surface of the heating chamber 21, and an opening 34 through which steam passes is provided between the evaporation device 85 and the heating chamber 21. An evaporation unit 28 having a tray for water to be evaporated is provided in the lower portion of the evaporation device 85, and the evaporation unit 28 has a heater 29 built therein and is heated by it. The water supplied to the evaporation unit 28 is supplied to the water supply unit 2 having a water supply opening at the upper portion of the evaporation unit 28.
It is dropped to the evaporation part 28 from 7. The water supply unit 27 is connected to a water reservoir 31 made of a resin molded product such as PP via an electromagnetic valve 30 for controlling water supply, and is provided at a position lower than the water reservoir 31 so that water flows down by gravity. The water reservoir 31 has a water supply cap 33 and opens it to inject water. Further, an opening 35 is provided on the wall surface of the heating chamber 21 so as to block radio waves and can ventilate the inside of the heating chamber 21, and a humidity sensor 36 is provided at this portion outside the heating chamber 21.

With this configuration, when the high frequency heating device is started, radio waves are oscillated from the magnetron 23 and the heating chamber 2
1 is irradiated and the food 25 is heated at high frequency. On the other hand, the heater 29 of the evaporator 85 is also energized to heat the evaporator 28. When the evaporation section 28 reaches a sufficient temperature, the solenoid valve 30 opens and water is supplied to the water supply section 27, and the water drops into the evaporation section 28. The temperature of the evaporation unit 28 is sufficiently raised, and the water that has fallen into the evaporation unit 28 quickly evaporates. The vapors evaporated by the evaporator 85 are sequentially pushed out from the evaporator 85 and flow into the heating chamber 21 to raise the humidity of the heating chamber 21 and humidify the food 25. The humidity of the heating chamber 21 is simultaneously measured by the humidity sensor 36 through the opening 35 on the side wall of the heating chamber. The humidity sensor 36 is shown in FIG.
Corresponding to the value measured by the humidity sensor 36, the control circuit 40 connects and disconnects the relay 38 connected in series with the solenoid valve 30 to control the water discharged from the water supply unit 27. When the water in the portion 27 is stopped, the generation of steam is stopped, so that the humidity of the heating chamber 21 is lowered. To raise the humidity, the solenoid valve 30 may be opened. Since the heater 29 of the evaporation unit 28 can control the temperature of the evaporation unit by controlling the relay 37 connected in series by the control circuit 40, the evaporation speed of the steam and the temperature of the steam can be controlled. Water reservoir 3
Since 1 and the tube 76 of the pipe do not have a heating portion, there is no accumulation of scale due to the heating of water, and therefore scale removal is unnecessary and sanitary. Therefore, the high-frequency heating device can be started to quickly generate steam and send it into the heating chamber 21, and the humidity of the heating chamber 21 can be arbitrarily set and controlled. Therefore, various controls can be performed with stable and fine heating and humidification control with a simple structure. It can be used for cooking.

(Example 2) Further, the food 2 in the heating chamber 21
The circuit constant of the control circuit 40 is determined so that the humidity around 5 is around the saturated steam by the above-described functions of the humidity sensor 36, the control circuit 40, and the solenoid valve 30. With this configuration, food 25
Since the humidity around is stably controlled before and after saturated steam, the disadvantage of using only high-frequency heating is to make the food stiff or hard by dehydration, or the supersaturated steam makes the surface of the food 25 sticky or the wall of the heating chamber 21 dew drops. It can prevent water from being soaked in water, and stable and easy cooking with steam unlike traditional steam cooking is possible.

(Third Embodiment) Further, the humidity sensor 36 for measuring the humidity in the heating chamber 21 and the control circuit 40 are used to determine the circuit constant of the control circuit 40 to a value corresponding to the humidity required for cooking. If the value is not reached, the relay 39 shown in FIG. 2 is kept off so that high frequency heating does not start. If it reaches, the relay 39 is turned on and the high voltage transformer 43 is energized to activate the magnetron 23 and start high frequency heating. To be done. With this configuration, it is possible to prevent high-frequency heating from starting and deterioration of the heating finish of the food 25 in a state where the heating chamber 21 does not reach the required humidity, so that cooking can be completed in a short time such as heating a small amount of food. Prevents heating failure.

(Embodiment 4) Further, by using the humidity sensor 36 for measuring the humidity in the heating chamber 21 and the control circuit 40, the high-frequency heating device serves as a star within a predetermined time such as a set food cooking time. When the humidity in the heating chamber 21 does not reach a certain value determined by the setting of the circuit constant of the control circuit 40, a signal is output from the control circuit 40 to turn off the relay 37, the relay 38 and the relay 39 to turn off the evaporation unit 28. The heating and water supply to the evaporation unit 28 are stopped, the power supply to the magnetron 23 is also stopped, and a display indicating that no steam is coming out is displayed on the display tube 41, for example, "water supply" is displayed. With this configuration, when there is a failure such as clogging of the passage of steam to the heating chamber 21 or water does not come out from the water supply portion 27 of the evaporator 85, or when the humidity of the heating chamber 21 does not rise, the water supply portion 27 The water supply is stopped to stop the function of the evaporator 85, and the result is notified to prevent failure due to protection of the evaporator 28 or insufficient humidification of the food 25.

(Fifth Embodiment) Further, the humidity sensor 36 for measuring the humidity in the heating chamber 21 and the control circuit 40 are used, and the humidity in the heating chamber 21 is compared with the circuit constant corresponding to the target humidity of the control circuit 40. Control circuit 4 when high humidity
The humidification of the heating chamber 21 is stopped by outputting a signal from 0 to turn off the relay 38 and close the electromagnetic valve 30 to stop the water supply to the evaporation unit 28. When the humidity of the heating chamber 21 is lower than the target humidity, the electromagnetic valve 30 is turned on to supply water to the evaporation unit 28 and supply steam to the heating chamber 21. With this configuration, since only the necessary steam is evaporated in the evaporation unit due to the intermittent supply of water, the generation of steam can be stopped in a short time, and the steam generation has a good time response and fine control is possible.

(Embodiment 6) FIG. 3 is a sectional view of a high frequency heating apparatus according to another embodiment of the present invention. FIG. 4 is a partial view showing the intake / exhaust openings of the wall surface facing the circulation fan 51 as viewed from the inside of the heating chamber 44 of FIG. As shown in FIG. 3, a waveguide 45 is connected to the upper portion of the heating chamber 44. Waveguide 4
5 is provided with a magnetron 46 which is a radio wave oscillation tube. Radio waves from the magnetron 46 are applied to the heating chamber 44 via the waveguide 45. At the bottom of the heating chamber 44, a food 49, which is an object to be heated, is placed on an object mounting table 50 made of a low dielectric constant material. A circulation fan 51 for circulating air or steam in the heating chamber 44 is provided outside the rear surface of the heating chamber 44, and the circulation fan 51 is rotated by a motor 52. Circulation fan 51
The periphery of the heating chamber 44 is partitioned by a wall, and the rear surface of the heating chamber 44 has an opening 48 through which air and steam in the heating chamber 44 flow into the circulation fan 51 and an opening 47 that blows out to the heating chamber 44 by the circulation fan 51, as shown in FIG. Have An evaporator 86 for generating steam is provided below the circulation fan 51, and the evaporator 8 is provided.
In FIG. 6, an evaporation unit 28 for evaporating water, a heater 29 for heating the evaporation unit 28, and a water supply unit 27 for supplying water to the evaporation unit 28.
have. Water to the water supply unit 27 is sent from a water reservoir 31 made of a resin molding such as PP that stores water via an electromagnetic valve 30 that controls the water to be supplied. Further heating chamber 44
An opening 57 is provided on the wall surface of the heating chamber 44, which blocks radio waves and allows ventilation in the heating chamber 44, and the humidity sensor 36 is provided outside the heating chamber 44 there. The vapor generated in the evaporator 86 is divided into the partition plate 53 and the heating chamber 44 provided below the circulation fan 51.
The air is sucked into the central portion of the circulation fan 51 through a gap 87 between the back plate and the back plate.

With this structure, the vapor generated in the evaporator 86 is sucked into the central portion of the circulation fan 51 by the rotation of the circulation fan 51 as described above, and is then pushed out to pass through the opening 47 of the heating chamber 44 and the heating chamber 44. It enters the inside and humidifies the heating chamber 44. Further, it is sucked again to the center of 51 by the circulation fan through the opening 48 of the heating chamber 44, and the evaporator 86
It circulates in the heating chamber 44 while containing steam from the. The evaporation part 28 of the evaporation device 86, its heater 29, the water supply part 27, and the water reservoir 31 and the solenoid valve 3 for supplying water to the water supply part 27.
0, their functions and their control are the same as those described with reference to FIGS. 1 and 2, and the description thereof will be omitted. Circulation fan 5
With the function of 1, the steam in the heating chamber 44 can be circulated, and the humidity in the heating chamber 44 can be made more uniform. Not only the finish of cooking is uniform, but also the high-humidity portion locally in the heating chamber without the circulation fan 51, for example, the dew droplets in the easy-to-dew portion such as the steam outlet of the heating chamber 44 can be reduced, and the heating chamber is clean. It becomes easy to use.

(Embodiment 7) FIG. 5 is a sectional view of a high frequency heating apparatus according to another embodiment of the present invention. The high frequency heating apparatus shown in FIG. 3 is placed on the side surface of the heating chamber so that multi-step cooking can be performed. Rails, and the opening of the wall of the heating chamber is the side surface so that the air blown from the circulation fan is spread over the top surface of each heated object placement table, except that the circulation fan, steam generation structure, and function are the same as in FIG. Description is omitted. As shown in FIG.
In the heating chamber 89, the rails 55 of the object-to-be-heated placing table 90 on which the food 56 is placed are provided in multiple stages on the side surface of the heating chamber 89 so that the food 56 can be cooked in multiple stages. The side wall surface of the heating chamber 89 facing the circulation fan 51 has an opening 92 for intake to the circulation fan and an opening 91 for blowing air to the heating chamber 89, and these openings and the multi-stage object-to-be-heated placing table 90 are steam. An appropriate gap is provided so that the air including the air circulates on the upper surface of each heated object placement table 90.

With such a structure, steam can be passed over the food from the side surface of each shelf, and even a large amount of cooking can be heated by using the steam together with the radio waves with uniform steam.

(Embodiment 8) FIG. 6 shows another embodiment of the present invention, in which a heater 54 for heating circulating air is added around the circulation fan 51 of the high frequency heating apparatus of FIG.
It is a partial view which shows the side wall surface which faced the circulation fan 51 seen from the inside.

The steam generated in the evaporator 86 shown in FIG. 3 loses heat energy by touching the food 49 or the wall surface of the heating chamber 44, and the steam whose temperature has dropped too much becomes unnecessary for cooking. On the other hand, by heating the air containing the steam in the heating chamber 44 with the heater 54 shown in FIG.
The steam from which the heat energy has been lost is heated again and hits the food, so that the steam once generated can be reused, and it is not necessary to newly generate steam for that purpose. As a result, excess steam does not accumulate in the heating chamber 44, so food 4
9. The humidified state of 9 is stabilized. Further, since the generation of unnecessary steam is suppressed, the number of times the water in the water reservoir 31 is replaced is reduced, and dew droplets in the heating chamber 44 are prevented.

(Embodiment 9) In the high frequency heating apparatus shown in FIG. 1, the heating chamber 21 is not provided with an opening for letting out the air containing the steam in the heating chamber 21 out of the heating chamber 21 during cooking.

With such a structure, the controlled and adjusted humidity in the heating chamber 21 is not disturbed by the air outside the heating chamber 21, and a stable state can be obtained, so that a finer cooking is possible. Is possible.

(Embodiment 10) FIG. 7 is a sectional view of a high frequency heating apparatus according to another embodiment of the present invention. FIG. 7 shows the high-frequency heating device of FIG. 1 in which steam and air in the heating chamber can be ventilated. As shown in FIG. 7, the wall surface of the heating chamber 93 is provided with an opening 58 for introducing air outside the heating chamber 93 and the heating chamber 93.
An opening 61 for discharging the steam and air therein is provided. An exhaust fan 60 and a blower motor 59 for rotating the exhaust fan 60 are provided outside the heating chamber 93 in the opening 58.

With such a structure, when the humidity in the heating chamber 93 is too high compared to the set value set by the control circuit 40 in FIG. 2, the air containing the steam in the heating chamber 93 is discharged by rotating the exhaust fan 60. If it is low, the exhaust fan 60 is stopped to stop the discharge. The humidity and temperature of the heating chamber 93 can be quickly lowered by the intake and exhaust of the heating chamber 93 by this, and the humidification can be performed quickly by the quick evaporation by the evaporator 85, so that the humidity of the heating chamber 93 has a good responsiveness. As a result, it is possible to respond with good response when it is desired to change the humidity variously during the cooking process of food.

(Embodiment 11) FIG. 8 is a sectional view of a high frequency heating apparatus according to another embodiment of the present invention. FIG. 8 shows the mounting position of the humidity sensor 36 of the high-frequency heating device of FIG.
To the height of.

With such a structure, when the humidity inside the heating chamber 94 is not made uniform by a circulation fan or the like, the heating chamber 94
Since the humidity in the interior tends to be higher than the lower surface due to the heat of the steam, the humidity sensor 36 is adjusted to the height of the food 25 as much as possible, so that the humidity sensor 36 can
Since it is possible to capture the humidity close to that of the humidified state, it is possible to control the humidity more accurately.

(Embodiment 12) FIG. 9 is a cross-sectional view of a water reservoir provided in a high frequency heating apparatus according to another embodiment of the present invention and a water receiving portion thereof. A water reservoir 64 shown in FIG. 9 is the water reservoir described in FIGS. 1 to 3 that can be attached to and detached from the high-frequency heating device. As shown in FIG. 9, the water reservoir 6
4 has a cap 67 of a water supply port, and the cap 67 has an opening 72 for discharging the water 65 of the water reservoir 64. The water reservoir 64 is used with the cap 67 facing downward, and water coming out of the cap is collected in the water receiver 63. The water 66 collected in the water receiver 63 is supplied to the evaporator through the tube 96 and the electromagnetic valve 30. The structure of the cap 67 and the water receiving portion 63 is such that when the water surface of the water 66 of the water receiving portion 63 is below the L surface of the cap 67, the water 65 is discharged from the water reservoir 64, and it can be higher than the L surface like the M surface. For example, since the discharge of the water 65 is stopped, the water 65 in the water reservoir 64 is a substance that is sequentially discharged by setting the L surface. The cap 67 has means for stopping the discharge of the water 65 by the valve 71 when the water reservoir 64 is removed from the water receiver 63. A valve 71 and a spring 68 are provided inside the cap 67, and a pin 97 that pushes up the valve 71 is provided at the water receiver 63.
7 pushes up the valve 71 of the cap 67 to open the opening 72,
When the water reservoir 64 is removed from the water receiver 63, the valve 68 is pushed down by the spring 68 and the opening 72 is closed.

With such a structure, the water reservoir 64 is detachable, so that water can be easily supplied to the water reservoir 64. In addition, the remaining water in the water reservoir 64 after cooking can be easily discarded, cleaning is easy, and the water used for steam can be easily maintained and managed cleanly.

(Embodiment 13) FIG. 10 is a sectional view of a water reservoir provided in a high frequency heating apparatus according to another embodiment of the present invention. The water reservoir 74 shown in FIG. 10 is used as the water reservoir described in FIGS. As shown in FIG. 10, an ion exchange resin 73 for softening the water 75 in the water reservoir 74.
Is filled with water, and water is supplied from the water supply cap 98 of the water reservoir 74. The supplied water 75 passes through the ion exchange resin 73, accumulates in the lower portion 99 of the water reservoir 74, and is sent to the evaporator through the tube 100 and the electromagnetic valve 30.

With such a structure, the amount of scales deposited on and deposited on the evaporator is reduced, and the scales are unnecessary or simple to remove.

(Embodiment 14) In the main circuit diagram of the high frequency heating apparatus of FIG. 1 and the high frequency heating apparatus of FIG. 2 for controlling FIG. 1, the humidity in the heating chamber 21 is changed as follows. When the humidity sensor 36 and the control circuit 40 are used, when the humidity in the heating chamber 21 is in a high humidity state with respect to the circuit constant corresponding to the target humidity of the control circuit 40, a signal is output from the control circuit 40 to turn on the relay 38. Turn off and close solenoid valve 30 to evaporate part 2
By stopping the water supply to No. 8, the humidification of the heating chamber 21 is stopped. When the humidity of the heating chamber 21 is lower than the target humidity, the electromagnetic valve 30 is turned on to supply water to the evaporation unit 28 and supply steam to the heating chamber 21. In addition, the variable output of the radio wave is controlled by the magnetron 23.
The output of the radio wave is varied by connecting and disconnecting the relay 39 on the primary side of the high-voltage transformer 43, which is a power transformer, under the control of the control circuit 40.

With such a configuration, the humidity and the radio wave output in the heating chamber 21 can be controlled by the control circuit 40, and the combination of the radio wave output and the humidity can be changed according to the type of food to achieve the optimum heating conditions and fine cooking. I can.

(Embodiment 15) In the main circuit diagram of the high frequency heating apparatus of FIG. 1 and the high frequency heating apparatus for controlling FIG. 1 of FIG. A semiconductor memory is written in the control circuit 40 to control the radio waves and the humidity. The user can select and execute the contents.

With this configuration, various combinations of radio wave output and humidity depending on the type of food 25 can be written in the memory of the semiconductor, so even if a slightly complicated cooking content is called, only the memory required for cooking is called. It can be done easily and can be cooked finely.

(Embodiment 16) FIG. 11 is a sectional view of a high frequency heating apparatus according to another embodiment of the present invention. 11 is shown in FIG.
A guide 82 for guiding steam to the food 25 is provided in the heating chamber 21 of the high-frequency heating device, and a high-frequency heating and humidity control circuit is as shown in FIG. As shown in FIG. 11, vapor from the evaporator 85 enters the heating chamber 21 through the opening 34.
A guide 82 that guides steam to the food 25 is provided at the opening 34 so that the steam is focused on the food 25.

With such a structure, it is possible to partially apply steam to the food 25, so that when the food 25 is large,
Partial heating control, such as when widely distributed, is possible, and even better heating performance can be achieved.

(Embodiment 17) FIG. 12 is a sectional view of a high-frequency heating apparatus according to another embodiment of the present invention. FIG. 12 shows FIG.
The evaporation device of the high frequency heating device is provided in the heating chamber, and the circuit for high frequency heating and humidity control is as shown in FIG. As shown in FIG. 12, an evaporation device is provided in the heating chamber 95, and the heating device includes a heating unit 78 and an evaporation unit 77 for evaporating water.
And the evaporation unit 77 is heated by the heater 29.
It is removable. A water supply unit 81 is provided above the evaporation unit 77 to drop water to be evaporated into the evaporation unit 77. The water supply portion 81 penetrates the wall surface of the heating chamber 95, is connected to the outside of the heating chamber by a tube 101, and is connected to the solenoid valve 30. The configuration of water supply from the solenoid valve 30 to the water reservoir 31 is the same as that described with reference to FIG. The generation of steam and its control are also the same as those described with reference to FIGS. 1 and 2, and a description thereof will be omitted.

With this structure, the evaporation unit 77 can be easily attached to and detached from the heating chamber 95, so that the water stains on the evaporation device can be easily cleaned.

(Embodiment 18) FIG. 13 is a sectional view of a high-frequency heating apparatus according to another embodiment of the present invention. FIG. 13 shows FIG.
The evaporation device of the embodiment according to 2 is changed, and the circuit for high frequency heating and humidity control is as shown in FIG. As shown in FIG. 13, the evaporation device is provided in the heating chamber 95, and the evaporation device does not have the heating portion 78 and the heater 29 of the evaporation device shown in FIG. 12, but the evaporation portion is made of a ceramic material. It has 83. The evaporation part 83 is coated with a magnetic ferrite 84 that heats at a high frequency on the surface where water is evaporated.

With such a structure, when the high-frequency heating device is started and the magnetron 23 oscillates in the heating chamber 95, the magnetic ferrite 84 is rapidly heated, and if water is dropped from the water supply part 81 to the evaporation part 83, the water is quickly discharged. Evaporate.

With such a structure, a high-frequency heating device having a simple structure can be obtained in which the evaporation device does not have a heater while substantially utilizing the characteristics described in the above embodiments.

(Embodiment 19) FIG. 14 is a sectional view of a high frequency heating apparatus according to another embodiment of the present invention. FIG. 14 shows FIG.
The opening 35 on the side wall of the heating chamber and the humidity sensor 36 are removed from the high-frequency heating device. The circuit for high frequency heating and humidity control is as shown in FIG. As shown in FIG. 14, the vapor generated by the evaporator 28 enters the heating chamber 102 and the food 1
03, but food 10 because there is no humidity sensor
It is not possible to control the steam generated by the evaporator 28 by feeding back the humidification state of No. 3 above. However, in the case where the food 103 is a large quantity of food that is repeatedly cooked, it is possible to omit fine adjustment of the humidification conditions using a humidity sensor or the like. The constant number of cooking conditions determined in advance is incorporated in the control circuit 40 of FIG. The user can easily perform repeated cooking under predetermined conditions by cooking with a constant number corresponding to cooking.

[0106]

As described above, the following effects can be obtained in the high frequency heating apparatus of the present invention.

(1) Unlike the conventional method of boiling water in a container to boil steam, it is a method of pouring water into an evaporation surface that has been heated and the temperature has risen, so that steam is not generated. It is fast and has little loss of cooking time.

(2) Since the steam produced by the evaporator can generate the necessary amount for cooking when needed, it is possible to perform fine electric wave cooking with moderate humidity for various cooking. Moreover, since there is no waste of steam, less water needs to be supplied.

(3) Since the water reservoir for storing water does not need to be heated, there is no need to use metal, it is inexpensive because it is a resin molded product, etc., and since water stains do not accumulate due to heating of water, it is sanitary. is there.

(4) Since the water passage portion and the evaporation portion are separated and it is not necessary to raise the temperature of the water passage portion, a tube made of resin or the like can be used as the pipe for connecting the water reservoir and the water supply portion. It is flexible and there is no need to worry about water stains.

(5) As for the control means such as an on-off valve for controlling the water in the water supply section, there is no need to raise the temperature, so that it is possible to use a commercially available and inexpensive one because it has low heat resistance. Moreover, since there is no worry of water stains, a simple design makes it highly reliable.

(6) The heat generating part for producing steam is only the steam generating part and is controlled so as not to raise the temperature more than necessary, and other water reservoirs, water supply parts, etc. do not have a heat generating part. Therefore, the heat loss is small, and the unnecessary heat does not affect other components of the high-frequency heating device by their waste heat.

(7) Since the atmosphere around the food can be adjusted to the humidity before and after the saturated steam by using the control means,
The disadvantage of using only high-frequency heating is to prevent the food from wrinkling and hardening due to dehydration, or to prevent the food surface from sticking due to supersaturated steam and the heating chamber wall from being submerged by dew drops. Can be stable and easy.

(8) Since it is possible to prevent high-frequency heating from starting and deterioration of the heating finish of foods when the heating chamber is not at the required humidity, cooking can be completed in a short time such as heating a small amount of foods. Prevents heating failure.

(9) Due to a failure such as clogging of the steam passage to the heating chamber or no water coming out of the water supply section of the evaporator, the humidity of the heating chamber is kept constant within a certain period of time, for example, cooking of the set food. When the temperature does not exceed a certain value within the time, the function of the evaporation device is stopped and the means for notifying the result is provided, so that the failure due to protection of the heating part of the evaporation device or insufficient humidification of food can be prevented.

(10) The heat capacity of the evaporator can be made smaller than that of the conventional one, and since only the necessary steam is evaporated by supplying water from the water supply section to the evaporation section, the generation of steam can be stopped in a short time. The time response is good and fine control of steam is possible.

(11) When the humidity in the heating chamber exceeds a certain value and no further humidification is required, the water supply to the water supply unit can be stopped, so that the water in the water reservoir does not unnecessarily decrease, so that the water reservoir is small. It is possible to reduce the number of times water is replaced or the water is replaced in the water reservoir.

(12) Since the circulation fan is installed in the heating chamber and the steam in the heating chamber is circulated, the humidity in the heating chamber is made uniform, so that the finish of cooking is made uniform and there is no circulation fan. At this time, it is possible to reduce a dew drop in a locally high-humidity portion in the heating chamber, for example, in a portion where a dew drop easily occurs, such as a steam outlet of the heating chamber, so that the heating chamber is clean and the high-frequency heating device is easy to use.

(13) When a large amount of food is cooked by providing a shelf for placing food in the heating chamber, for example, if the outlet of steam to the heating chamber is the upper surface or the lower surface of the heating chamber, the steam is blocked by the shelf on which the food is placed. Although it may not reach the food, a circulation fan is attached to the heating chamber to circulate the steam in the heating chamber, and a blowout opening of the circulating air into the heating chamber is provided on the side surface of the heating chamber. , Steam is passed from the side of each shelf to the food, and even a large amount of cooking can be heated by utilizing the steam together with the radio waves with uniform steam. Moreover, there is no need to devise a method of passing steam up and down from each shelf such as making holes in the heated object placing table on which food is placed, and an ordinary heated object placing table can be used.
Droplets such as juice from foodstuffs and fallen items can be received on the heated object mounting table of each shelf.

(14) The vapor generated in the evaporator loses heat energy by touching the food or the wall of the heating chamber, and the temperature of the vapor lowers to start dew drop. By installing a circulation fan and a circulation fan heater in the heating chamber and heating and circulating the air containing the steam in the heating chamber, it is possible to heat and reuse the steam that has lost heat energy. There is no need to raise it. This is effective in stabilizing the humidified condition of food. Moreover, since it also suppresses the generation of unnecessary steam, the number of times of water exchange in the water reservoir can be reduced and the dew drop in the heating chamber can be prevented.

(15) Since the air containing the steam in the heating chamber is not discharged to the outside of the heating chamber, the humidity in the heating chamber can be made more stable, and finer cooking can be performed.

(16) The heating chamber is provided with an inlet for air outside the heating chamber and an outlet for air containing steam inside the heating chamber.
When the humidity in the heating chamber is too high relative to the set value, air containing steam in the heating chamber is discharged, and when the humidity is low, the discharge can be stopped to quickly reduce the humidity and temperature. Since the heating chamber has a good variable response of humidity, it is possible to reduce the time delay when changing the humidity in the process of cooking food.

(17) Even if the humidity inside the heating chamber is not made uniform by a circulation fan or the like, the humidity in the heating chamber is adjusted by adjusting the measuring position of the measuring means to the height in the vicinity of the food in the heating chamber. It is possible to control the humidification state of food more accurately.

(18) The water reservoir for storing water to the water supply unit can be detached without a heater for heating, so that water can be easily supplied to the water reservoir. In addition, the remaining water in the water reservoir after cooking can be easily discarded, cleaning is easy, and the water used for steam can be easily maintained and managed cleanly.

(19) Since the water reservoir for storing water to the water supply section is separated from the heat source for evaporation, the water in the water reservoir is not heated, and the water used as room temperature water such as ion exchange resin is not used. A water softener that softens water can be used, and the amount of scale that deposits and adheres to the evaporator can be reduced, and removal of the scale is unnecessary or simple. When the removal of the scale is unnecessary, the removal of the evaporator for removing the scale can be unnecessary.

(20) Since it has a means for varying the output of radio waves and a means for varying the humidity, it is possible to cook by changing the combination of the output of radio waves and the humidity depending on the type of food. It is possible to perform fine cooking with fine optimization.

(21) Having a means for varying the output of radio waves and a means for varying the humidity, it is possible to cook by changing the combination of the output of radio waves and the humidity according to the type of food. Fine-tuned cooking with optimization of can be done with simple operation.

(22) Since the vapor generated by the evaporator can be guided by the guide provided in the heating chamber and partially applied to the food, it is possible to control the partial heating of the food and realize the further excellent heating performance. Is possible.

(23) Since the evaporation device is separated into the heating part of the evaporation device and the evaporation part for evaporating water, and the evaporation part is made detachable, only the evaporation part can be removed from the heating chamber for cleaning the water vapor that can be formed in the evaporation device. Easy to do.

(24) The evaporation device is provided in the heating chamber, the evaporation device is made of a ceramic material, and a heating element that generates heat by high frequency is applied to the evaporation surface of the evaporation part to generate heat in the evaporation part at high frequency. Since the body heats up and evaporates water from the water supply part, a high-frequency heating device having a simple structure without a special heating part in the evaporation device can be provided.

(25) The vapor temperature generated in the evaporator is
If the temperature of the heating means of the evaporation portion is raised, it is possible to further heat the steam to 100 ° C. or more, and the food can be cooked more effectively. In addition, when the temperature of the heating chamber of the high-frequency heating device is low at the beginning of use and the wall surface of the heating chamber is easily exposed to dew, or when the temperature is low and the humidity is apparently high, it is possible to temporarily use the high temperature steam. The problem can be dealt with.

(26) In the case where cooking is repeated with a substantially fixed cooking menu, the humidifying state required for the menu can be set in advance in the control means as the required water supply amount of the water supply section, and the humidification of the heating chamber is started up. The cost can be reduced by eliminating the need for humidity control such as a humidity sensor, while maintaining the features such as the speed of operation and the scale that water is not easily attached to the water reservoir.

As described above, according to the present invention, it is possible to provide a high-frequency heating device having an extremely high heating performance and being easy to use with a simple structure.

[Brief description of drawings]

FIG. 1 is a sectional view of a high-frequency heating device according to an embodiment of the present invention.

FIG. 2 is a main circuit diagram of the same high-frequency heating device.

FIG. 3 is a cross-sectional view of a high frequency heating device according to another embodiment of the present invention.

FIG. 4 is a partial view of a heating chamber intake / exhaust opening of the circulation fan unit of FIG. 3;

FIG. 5 is a sectional view of a high-frequency heating device according to another embodiment of the present invention.

6 is a partial view of a heating chamber intake / exhaust opening of a circulation fan unit having the heater of FIG. 3;

FIG. 7 is a sectional view of a high frequency heating apparatus according to another embodiment of the present invention.

FIG. 8 is a sectional view of a high-frequency heating device according to another embodiment of the present invention.

FIG. 9 is a sectional view of a water reservoir of a high-frequency heating device according to another embodiment of the present invention.

FIG. 10 is a sectional view of a water reservoir of a high-frequency heating device according to another embodiment of the present invention.

FIG. 11 is a sectional view of a high frequency heating apparatus according to another embodiment of the present invention.

FIG. 12 is a sectional view of a high frequency heating apparatus according to another embodiment of the present invention.

FIG. 13 is a sectional view of a high frequency heating apparatus according to another embodiment of the present invention.

FIG. 14 is a sectional view of a high-frequency heating device according to another embodiment of the present invention.

FIG. 15 is a sectional view of a conventional high-frequency heating device.

FIG. 16 is a sectional view of another conventional high-frequency heating device.

FIG. 17 is a sectional view of another conventional high-frequency heating device.

[Explanation of symbols]

 21, 44, 89, 93, 94, 102 Heating chamber 23, 46 Magnetron (high frequency generating means) 27 Water supply section 28 Evaporating section 29 Heater (heating means) 30 Electromagnetic valve (water supply control means) 31 Water reservoir 36 Humidity sensor ( Humidity measuring means) 40 Control circuit 51 Circulation fan 64 Water reservoir (detachable) 82 Guide (steam guide) 77 Evaporating part (detachable) 83 Evaporating part (with heating element) 84 Magnetic ferrite (heating element) 85, 86 Evaporating device

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI technical display location F24C 7/02 561 B H05B 6/68 320 R 7361-3K

Claims (19)

[Claims] 1. A heating chamber for heating an object to be heated, and a high frequency generating means connected to the heating chamber so as to radiate radio waves,
An evaporator including a heating unit that evaporates water that supplies steam to the heating chamber, a water supply unit that supplies water to the evaporator, a water amount adjustment unit that adjusts the amount of water in the water supply unit, and the water supply unit. A water reservoir for storing the water, a measuring unit for measuring the humidity in the heating chamber, and a control unit, and the control unit controls the amount of water in the water supply unit in accordance with the measured value from the measuring unit. A high-frequency heating device configured to control the evaporation amount of an evaporation device and adjust the humidity in the heating chamber. 2. The high-frequency heating device according to claim 1, wherein the control unit is configured to control the humidity in the heating chamber before and after the saturated steam. 3. The high frequency heating apparatus according to claim 1, wherein the control unit starts the irradiation of the radio wave when the humidity in the heating chamber reaches a certain value or more after the start of cooking. 4. A means for stopping heating of the evaporator and water supply to the water supply unit and notifying the user of the result when the humidity in the heating chamber does not exceed a certain value within a certain time after the start of cooking. The high-frequency heating device according to claim 1, wherein the high-frequency heating device has a structure. 5. The high-frequency heating device according to claim 1, wherein the control unit is configured to stop the water supply to the water supply unit when the humidity of the heating chamber becomes a certain value or more and no further humidification is required. 6. The high-frequency heating device according to claim 1, wherein a circulation fan for circulating the steam in the heating chamber is provided side by side with the heating chamber. 7. The heating chamber is provided with a circulation fan so as to circulate the steam in the heating chamber, and a blowout opening for circulating air into the heating chamber is provided on a side surface of the heating chamber. High frequency heating device. 8. The high-frequency heating apparatus according to claim 1, wherein a circulation fan for heating and circulating air containing steam in the heating chamber and a circulation fan heater are provided side by side in the heating chamber. 9. The high-frequency heating device according to claim 1, wherein air containing steam in the heating chamber is not discharged to the outside of the heating chamber during cooking. 10. The heating chamber is provided with an inlet for air outside the heating chamber and an outlet for air containing steam in the heating chamber, and when the humidity in the heating chamber is too high relative to a set value, the steam in the heating chamber is removed. The high-frequency heating device according to claim 1, wherein the air containing air is discharged, and the discharge is stopped when the air is low. 11. The high frequency heating apparatus according to claim 1, wherein the humidity measurement position in the heating chamber is adjusted to the height of the vicinity of the food in the heating chamber. 12. The high-frequency heating apparatus according to claim 1, wherein a water reservoir for storing water in the water supply section is detachable. 13. The high-frequency heating device according to claim 1, further comprising a water softener for softening the water in the water reservoir. 14. The high-frequency heating device according to claim 1, wherein the high-frequency heating apparatus has a means for varying the output of the radio wave and a means for varying the humidity, and is configured to cook by changing the combination of the output of the radio wave and the humidity according to the type of food. 15. A cooking device having a means for varying the output of radio waves and a means for varying the humidity, changing the combination of the output of radio waves and humidity according to the type of food, programming the contents, and calling the contents of the program for cooking. The high frequency heating apparatus according to claim 1, which is configured to: 16. A structure in which vapor generated in an evaporator is guided by a guide provided in a heating chamber and partially applied to food.
The high-frequency heating device described. 17. The high-frequency heating device according to claim 1, wherein the evaporation device is separated into a heating part of the evaporation device and an evaporation part for evaporating water, and the evaporation part is detachable. 18. The high frequency heating apparatus according to claim 1, wherein the evaporation device is provided in a heating chamber, the evaporation device is made of a ceramic material, and a heating element that generates heat by high frequency is applied to the evaporation surface of the evaporation unit. apparatus. 19. A heating chamber, a high-frequency generator connected to radiate radio waves to the heating chamber, an evaporator for generating steam to be supplied into the heating chamber, and a water supply unit for supplying water to the evaporator. Having a water reservoir that stores water to the water supply section,
The evaporation device includes a heating unit that quickly evaporates the supplied water, the water supply unit has a water supply control unit, and the control unit of the water supply unit sets a high frequency and a required water supply amount for each cooking in advance. A high frequency heating device configured to heat and cook with steam.