JPH0972545A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To ensure forced exhaustion in a cooking chamber by providing a gate communicating with a cooking chamber and fresh air intake means, and driving the fresh air intake means to open and close the gate for intake and interruption of fresh air into the cooking chamber. SOLUTION: An adjusting duct 27 is disposed between a fan guard 16 and a fan 14 in a heating cooking chamber 5 for adjusting room temperature. The adjusting duct 27 has its upper end side penetrating inner and outer casings 6, 7 and communicating fresh air. A filter 28 is mounted on the top end of a protruded part of the adjusting duct 27 to the outside, and a solenoid opening/ closing valve 29 is interposed on this side of the filter 28. In contrast, the other end side of the adjusting duct 27 is hung down toward the fan 14, and a fresh air intake hole 30 is opened in a surface opposing the center of the fan 14.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a heating cooker.

[0002]

2. Description of the Related Art Conventionally, a composite heating cooker called a steam convection oven is known as a cooker for cooking food such as hamburger steak. This type is a dual-purpose type that enables both oven cooking with hot air heated by a gas burner and steam cooking with steam. What is desired when the hamburger is cooked is that it is fluffy and that the surface has an appropriate brown color. In this respect, according to the above-described composite heating cooker, steam cooking provides a fluffy finish, and oven cooking provides an appropriate baking color on the surface.

[0003]

However, the following problems have been pointed out even with the above-described composite heating cooker.

For example, it is a case where a large amount of frozen hamburgers are baked at a time. Frozen hamburger has frost on the surface, so if you put a large number of frost in a cooking chamber, a large amount of frost (moisture) will evaporate and the inside will be saturated with steam. . Therefore, the hamburger is cooked in a steamed state. That is, when the inside of the refrigerator is saturated with steam, evaporation of water from the hamburger is hindered. As a result, the surface of the hamburger is less likely to be burnt and the desired burning color is not applied.

Further, in the combined heating cooker, various cooking patterns can be realized, but usually, there are many patterns in which low-temperature cooking shifts to high-temperature cooking in accordance with the cooking method. However, the reverse pattern, that is, the cooking in which the high temperature cooking is switched to the low temperature cooking in a short time, has not been realized. The reason is that the internal temperature does not drop in a short time even if the heat supply is interrupted. Therefore, setting of a cooking program for shifting from high-temperature cooking to low-temperature cooking has heretofore been impossible, thus narrowing the range of selection of cooking methods.

The present invention has been developed and devised in view of the above conventional problems, and an object of the present invention is to provide a heating cooker capable of forcibly exhausting the inside of a cooking chamber.

[0007]

The invention according to claim 1 for achieving the above object is a heating cooker capable of heating and cooking foodstuffs stored in a cooking chamber, the gate leading to the cooking chamber. And an outside air intake means are provided, and the outside air intake means can be driven to open and close the gate so that the outside air can be taken into and stopped from the cooking chamber.

According to a second aspect of the present invention, in the first aspect, a fan for agitating the room is provided in the cooking chamber, while one end of the fan communicates with the gate and the other end is driven by the fan. It is characterized by arranging a duct that opens at a negative pressure generation location.

[0009]

According to the first aspect of the present invention, when the outside air intake means is driven to open the gate during heating and cooking, the outside air is taken into the cooking chamber and the temperature inside the chamber drops.

Further, in the invention of claim 2, when the fan is driven, a negative pressure is generated in the vicinity of the opening of the duct, so that the outside air is taken into the cooking chamber through the duct.

[0011]

The effects of the present invention are as follows. According to the invention of claim 1, the outside air can be taken in according to the opening and closing of the gate, so that the temperature in the cooking chamber can be freely adjusted.

Further, according to the second aspect of the present invention, since the fan for agitation in the room also serves as the drive source for taking in the outside air, it is not necessary to provide a dedicated fan, which simplifies the structure and reduces the cost. Contribute to reduction.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to FIGS. FIG. 1 shows the entire heating cooker of this example, which is a type capable of cooking with hot air and cooking with steam.

The heating cooker has a structure in which a steamer 2 is externally attached to the cooker body 1. In the steamer 2, a heating pipe (not shown) is inserted into a tank storing water, and hot air is supplied from a gas burner (not shown) to the heating pipe to boil the water in the tank to generate steam. It can be done. Steamer 2
A steam pipe 4 extending into the cooking chamber 5 is connected to the heating cooking chamber 5.
Can be introduced to.

The cooker main body 1 has an outer casing 6 made of metal. Inside the outer casing 6, as shown in FIG. 2, FIG. 4 and FIG. The inner casing 7 surrounded by the wall 8 is accommodated in a state of being biased to one side (in FIG. 2, the state is biased to the right). With such a biased arrangement, the power supply unit 9 is incorporated in the gap between the inner casing 7 and the inner casing 7 (specifically, the side surface of the heat insulating body 8) inside the outer casing 6. Power supply unit 9
Is a built-in control device (not shown) that performs overall control related to cooking such as ignition / extinction of a gas burner described later and an electromagnetic on-off valve interposed in the steam pipe 4, and control of driving of a forced exhaust device. Operation panel 1 with push button switches and lamps (not shown) on the front
0 is attached.

[0016] Incidentally. The control device is programmed with a plurality of types of cooking modes such as a hot air cooking mode, a steam cooking mode, and a combined cooking mode, and the operation control of the heat source etc. is performed according to the selected cooking mode. Is done.

The outer casing 6 is formed in a box shape that opens to the front side, and the power supply unit 9 described above can be taken out and incorporated for maintenance or the like. Further, a laterally-opening type door 11 with a handle is attached by a hinge so as to be openable and closable at a position corresponding to a portion where the inner casing 7 is incorporated.

The inner casing 7 is formed in a box shape whose front surface, that is, the surface corresponding to the door 11 described above, is opened, and the space inside thereof serves as a cooking chamber 5 for storing food and cooking. . As shown in FIG. 5, inside the cooking chamber 5, support rails 12 attached along the depth direction on the wall surfaces on both sides are arranged in four stages in the height direction, and support rails corresponding to the left and right sides are provided. Rail 1
The cooking pan 13 is hooked between the two so that it can be taken in and out. A stirring fan 14 (sirocco fan) for equalizing the temperature distribution in the cooking chamber 5 is attached to the central portion of the back side surface of the cooking chamber 5, and is placed outside the inner casing 7. The electric motor 15 is driven to rotate. The fan 14 generates a negative pressure region in the front center portion of the fan 14 by rotation, and therefore the fan 1
No. 4 sucks from the front center part thereof and blows out from each blade tip.

The fan 14 is set so as to be driven during any type of cooking, such as heating cooking with hot air, steam cooking or compound cooking of these. Further, a fan guard 16 is provided upright in front of the fan 14 in the cooking chamber 5 and fixed to the bottom surface of the cooking chamber 5. An opening 17 for suction, which is coaxial with the fan 14 and has an outer diameter slightly smaller than that of the fan 14, is opened at the center of the fan guard 16. Also,
The fan guard 16 has a gap in the vertical direction and the left and right sides of the fan guard 16 with the inner wall surface of the cooking chamber 5. Therefore, the fan 14 sucks the air in the cooking chamber 5 into the central portion through the opening 17, blows it out from each blade tip, and then flows into the cooking chamber 5 through the above-mentioned gaps.

On the other hand, in the inner casing 7, a gas burner 18 is housed below the cooking chamber 5. A guard plate 19 is attached above the gas burner 18 on the bottom surface of the inner casing 7 (see FIG. 5). The guard plate 19 is provided with a symmetrical inclination so that the hot air generated by the gas burner 18 is distributed to the left and right, and the slope becomes an upward slope as it goes from the center to the left and right ends. On the other hand, a horizontal exhaust pipe 20 as shown in FIG. 4 is provided above the inner casing 7 and between the heat insulator 8. The exhaust pipe 20 is formed in a rectangular tubular shape like a channel material, and is arranged in the central portion of the upper surface of the inner casing 7 along the depth direction, and its front end extends to the front end of the inner casing 7 and opens. are doing. in this way,
By extending the air near the front end, it is possible to secure a long time for hot air to stay on the upper surface of the inner casing 7.

Further, the lateral exhaust stack 20 is composed of the inner casing 7
Extending rearward along the ceiling surface of the outer casing 6 and almost reaching the inner side surface of the outer casing 6, bend leftward as shown in FIG. 4 and further bend vertically as shown in FIGS. 5 and 6. And the hot air exhaust port 20 protruding to the upper surface of the outer casing 6.
A.

Next, the flow of steam generated in the steamer 2 will be described. One end of a steam pipe 4 is connected to the steamer 2 and introduced into the cooking chamber 5 of the cooker body 1. After the tip of the steam pipe 4 penetrates the outer casing 6, it is opened as a steam inlet 22 at a position above the fan 14 on the rear surface of the inner casing 7 (see FIGS. 4 and 6), and thus the steam is formed by the fan 1
It is introduced into the cooking chamber 5 while receiving the stirring action of 4.

On the other hand, a steam exhaust port 23 is opened at the bottom of the cooking chamber 5 and behind the fan guard 16. The steam exhaust port 23 communicates with one end of a steam discharge pipe 24 that is piped to the side, and the steam discharge pipe 24 is connected via a three-way pipe 26 to a steam vent pipe 25 arranged vertically. Further, the steam vent pipe 25 penetrates through the upper surface and the lower surface of the outer casing 6, respectively, and the upper projecting port serves as a steam venting port, and the lower projecting port serves as a drain draining port, which will be described later.

Further, in the present embodiment, in order to suppress the increase of the vapor pressure in the heating cooking chamber 5, or in the heating cooking chamber 5
The following measures are taken to rapidly reduce the temperature inside.

That is, a humidity sensor 40 for detecting the amount of steam in the heating and cooking chamber 5 and a temperature sensor 41 for detecting the indoor temperature are installed on the inner wall surface of the heating and cooking chamber 5, both of which are power supply units. It is connected to a control device (not shown) in 9. Further, in the heating and cooking chamber 5, an adjusting duct 27 for adjusting the indoor temperature and the like is vertically arranged between the fan guard 16 and the fan 14. The upper end of the adjusting duct 27 penetrates through the inner casing 6 and the outer casing 7, and communicates with the outside air. A filter 28 is attached to the tip of the protruding portion of the adjusting duct 27 to the outside, and an electromagnetic opening / closing valve 29 capable of opening / closing the adjusting duct 27 is interposed in the front portion thereof. On the other hand, the other end of the adjustment duct 27 hangs down toward the fan 14, and an outside air intake port 30 is opened on the surface facing the center of the fan 14. Therefore, the fan 14
In front of, negative pressure is generated as the fan 14 is driven.
When the electromagnetic on-off valve 29 is open, the cooking chamber 5
The outside air is sucked into the inside from the outside air intake port 30.

The electromagnetic opening / closing valve 29 is connected to the control device of the power supply unit 9, and the opening / closing operation is controlled based on a command from this. This opening / closing control is performed according to each cooking mode, and is performed based on the constant detection signal of the humidity sensor 40 or the temperature sensor 41 described above. For example, when it is detected that the room temperature exceeds the temperature set for each cooking mode,
When it is detected that the amount of water vapor in the room is abnormal while cooking with hot air, the control device outputs an opening signal to the electromagnetic opening / closing valve 29.

On the other hand, a pressure adjusting unit 31 is interposed between the steam exhaust port 23 and the steam discharge pipe 24, and a nozzle 32 connected to a water supply source (not shown) is attached to the pressure adjusting unit 31. And, a temperature sensor 33 is attached in the middle of the steam discharge pipe 24,
It is connected to the control device in the power supply unit 9. Then, when the temperature in the steam discharge pipe 24 exceeds the first set temperature, the cooling water is discharged from the nozzle 32 based on a command from the control device.
By doing so, it is possible to prevent the steam pressure in the cooking chamber 5 from becoming excessive. Note that the condensed water and the like generated at this time are drained from the projecting port below the vapor vent pipe 25.

However, if the temperature in the steam discharge pipe 24 continues to rise regardless of the water discharged from the nozzle 32 and reaches the second set temperature which is higher than the set temperature, based on a command from the control device. The drive of the steamer 2 is stopped.

Next, the operation and effect of this embodiment configured as described above will be specifically described. When steam cooking is performed, first the door 11 is opened and the cooking pan 13 is pulled out from the heating cooking chamber 5, and the ingredients are placed there to cook the pan 13.
And close the door 11. Then, the push button switch of the operation panel 10 is operated to select the steam cooking mode. Then, the steamer 2 is driven and the water in the tank boils. The steam generated here enters the cooking chamber 5 through the steam inlet 22 through the steam pipe 4. On the other hand, since the fan 14 is rotated by the drive of the motor when the steam cooking is started, the stirring flow by the fan 14 flows into the cooking chamber 5 from the side or the upper side of the fan guard 16 and then from the opening 17 to the fan. It flows so as to be attracted to the center of 14. With such circulating air, a uniform steam distribution can be obtained in the cooking chamber 5.

In this way, the foodstuffs are steam-cooked by the steam introduced into the heating cooking chamber 5, while a part of the steam is passed through the steam exhaust port 23 and further through the steam discharge pipe 24 and the steam vent pipe 25. Exhaust is discharged to the outside of the machine from the upper protruding port. Then, when steam is continuously supplied to the heating cooking chamber 5, the vapor pressure in the cooking chamber gradually increases. As a result, the temperature in the steam discharge pipe 24 increases proportionally, and when the temperature sensor 33 detects that the temperature has reached the set temperature, the cooling water is ejected from the nozzle 32 based on the command from the control device. . As a result, the steam is condensed, the function of sucking out the steam in the cooking chamber 5 is substantially exerted, and the pressure increase in the chamber is reduced. However, even in this case, the temperature in the cooking chamber 5 may still continue to rise, and when such a situation is detected by the temperature sensor 33, the drive of the steamer 2 is stopped by a command from the control device. , This will stop the supply of steam thereafter.

Next, the case where the hot air mode is selected by the operation panel 10 will be described. In this case, the gas burner 18 is ignited. The combustion gas (hot air) is divided into right and left by the inclination of the guard plate 19, rises in the hot air passage, goes around above the inner casing 7, enters through the opening at the tip of the lateral exhaust pipe 20, and is then discharged to the outside of the machine. It The point that the temperature distribution in the cooking chamber 5 is made uniform by driving the fan 14 is the same as in the case of performing steam cooking.

By the way, when the food to be cooked has frost on its surface like a frozen hamburger and a large amount of such food is cooked, the steam pressure in the heating cooking chamber 5 reaches a set pressure. As mentioned above, if the cooking is continued with hot air as it is, it will be in a steamed state. However, in the present embodiment, the increase in the amount of steam in the cooking chamber 5 is detected by the humidity sensor 40 installed in the cooking chamber 5. Then, the electromagnetic opening / closing valve 29 of the adjusting duct 27 is opened based on a command from a control device (not shown).

On the other hand, by driving the fan 14, the fan 1
Since the central portion of 4 has a negative pressure, the outside air is introduced into the adjustment duct 27 with the opening of the electromagnetic opening / closing valve 29.
It flows into the cooking chamber 5 from 0. When such outside air is pushed into the cooking chamber 5 by the fan 14, steam passes through the steam exhaust port 23 and the steam exhaust pipe 2
It is pushed out from 4. As a result, the vapor pressure in the heating and cooking chamber 5 is reduced, and therefore even in the case of frosted food such as frozen hamburger, the release of water vapor from the food is promoted and the surface is colored in a desired brown color. You can complete cooking with.

Further, when a cooking pattern (not limited to heating cooking by hot air but also heating cooking pattern combining steam) which requires switching from high-temperature cooking to low-temperature cooking in a relatively short time is executed, constant heating is performed. When the temperature in the cooking chamber 5 reaches the set temperature (detected by the temperature sensor 41) after a lapse of time, the electromagnetic opening / closing valve 29 of the adjusting duct 27 is instructed by a command from a control device (not shown).
Is opened and the outside air is taken in in the same manner as described above. Due to such intake of the outside air, part of the hot air or steam in the cooking chamber 5 is steam exhaust port 23.
The temperature in the cooking chamber 5 is rapidly lowered by being pushed out, that is, by being replaced with low temperature outside air. As a result, the temperature drop can be achieved in a short time as described above, so that the cooking pattern described above can be realized.

As described above, in the heating cooker according to the present embodiment, it is possible to forcibly exhaust the inside of the heating cooking chamber 5 by sucking the outside air. Therefore, for example, it is possible to achieve the desired surface color for foods with frost, and it is also possible to reduce the temperature in a short time, enabling the execution of versatile cooking patterns. Becomes Especially,
In this example, since the drive source for forced exhaust is also used by the fan 14 for indoor circulation, there is an effect that cost reduction and simplification of the configuration can be achieved accordingly.

The present invention can be modified in various ways,
The following modifications are also included in the technical scope of the present invention.

In this embodiment, the stirring fan is used as the drive source for taking in the outside air, but a dedicated fan may be provided separately from this fan.

In this embodiment, two kinds of cooking modes, hot air and steam cooking, are set, but other modes such as a combination of these modes can be set.

The present invention can be applied to a so-called forced combustion type heating system for hot air. In the case of the forced combustion type, since it is a type that has a blower for mixing with primary air, if only the blower is driven after the gas supply is cut off, this blower is used for taking in outside air. Can be combined. In this case, the blower pushes the outside air into the heating cooking chamber, and the present invention is not limited to the method of taking in the outside air by suction as in the above-described embodiment.

The hot air drive source is not limited to the gas type, but may be an electric type.

[Brief description of drawings]

FIG. 1 is a perspective view of the entire cooking device.

FIG. 2 is a plan sectional view of the heating cooker.

FIG. 3 is a sectional view of the same side.

FIG. 4 is a plan sectional view showing the flow of hot air.

FIG. 5 is a front sectional view of the same.

FIG. 6 is a side sectional view showing the flow of steam.

FIG. 7 is a sectional view showing the periphery of a cooling nozzle.

[Explanation of symbols]

 1 ... Cooker main body 5 ... Heating cooking chamber 24 ... Steam discharge pipe 29 ... Electromagnetic on-off valve 30 ... Outside air intake 33 ... Temperature sensor 40 ... Humidity sensor 41 ... Temperature sensor

Claims (2)

[Claims] 1. A heating cooker capable of heating and cooking foodstuffs stored in a cooking chamber, wherein the cooking chamber is provided with a gate leading to the outside air and an outside air intake means, and the outside air intake means is driven. A heating cooker characterized in that it is possible to take in and stop outside air into the cooking chamber by opening and closing the gate. 2. The fan according to claim 1, wherein a fan for agitating the room is provided in the cooking chamber, and one end of the fan communicates with the gate, and the other end of the fan opens at a negative pressure generation portion associated with the driving of the fan. The heating cooker according to claim 1, further comprising a duct.