JPH10257980A - Electric cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an electric cooker by which infrared rays are transmitted up to the inside of food, when an article to be heated is cooked, so that it can be heated in a short time to the inside thereof without charring the surface thereof. SOLUTION: An electric cooker is provided with a heating chamber 1, a placing table 3 that is provided inside the heating chamber for installing an article 2 to be heated, and heaters 4 and 5 as the heating sources for heating the article 2. In this case, the heater 4 is made to be a near infrared radiation heater making a radiation peak of a wavelength of 0.7 to 2μm, and the heater 5 is made to be a far infrared radiation heater making a radiation peak of a wavelength of 3 to 10μm. Thereby, food can be heated up to the inside thereof in a short time.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric cooker for heating food using an infrared heater.

[0002]

2. Description of the Related Art In a conventional electric cooker such as an oven or an oven toaster, heaters that emit infrared rays are installed above and below a heating chamber. In this case, only one of the heaters having a near infrared ray or a far infrared ray as a radiation peak is used, and the heater is heated in a certain wavelength range.

[0003]

However, the transmittance of infrared rays varies depending on the wavelength of the infrared rays, the far infrared rays are absorbed by the surface of the object to be heated and hardly penetrate into the inside, and the near infrared rays penetrate into the inside of the food. It is easy to do.
When food is heated with far-infrared rays, it is easily absorbed on the surface, so that the surface temperature rises and the color is easily baked, and the internal temperature does not easily rise. On the other hand, when food is heated with near-infrared rays, it easily penetrates into the inside, so that the surface temperature rises slowly, making it difficult to add baking color, and the internal temperature tends to rise.

[0004] For this reason, far-infrared rays are suitable for cooking in which the surface is to be baked in a short time, but when it is necessary to sufficiently heat an object to be heated having a low internal temperature such as frozen food, Heating had to be carried out over a short period of time with low heat to prevent the surface from burning. In addition, when the amount of infrared radiation is increased for heating in a short time, there is a problem that the surface starts to burn before the inside of the object to be heated is heated.

[0005] The present invention solves the problems of such a conventional structure, and emits near-infrared rays having a characteristic of easily penetrating into the inside of food when cooking an object to be heated. It is an object of the present invention to provide an electric cooker that can heat the inside in a short time.

[0006]

In order to achieve the above object, the present invention provides a heating chamber, a mounting table provided in the heating chamber for mounting an object to be heated, and a wavelength provided above the mounting table. A near-infrared heater having a radiation peak at 0.7 to 2 μm,
An electric cooker provided with a far-infrared heater having a radiation peak at a wavelength of 3 to 10 μm provided below the mounting table.

[0007] With the above configuration, near-infrared rays which easily penetrate into the object from the upper side to the object to be heated are radiated, and the surface of the food can be heated to the inside without burning.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to a first aspect of the present invention is directed to a heating chamber, a mounting table provided in the heating chamber for mounting an object to be heated, and a wavelength 0 provided above the mounting table. .7
An electric cooker comprising a near-infrared heater having a radiation peak of about 2 μm and a far-infrared heater provided below the mounting table and having a wavelength of 3 to 10 μm as a radiation peak. By radiating near-infrared rays that easily penetrate into the object from the upper side to the object to be heated, the inside of the food can be heated to the inside without burning.

The wavelength of the near-infrared ray is 0.7 to 2
This wavelength is suitable because μm is particularly excellent in penetration into food. The wavelength of far infrared rays is 3 to 1
This wavelength is suitable because 0 μm has a particularly good absorption on the surface and can efficiently burn the surface.

The reason for using a far-infrared heater on the lower side is that
This is for durability. When the food is heated, water or oil flows out of the food, and when this adheres to the heater, salt contained in the food promotes corrosion of the heater. Since many near-infrared heaters have low durability against such salt, a far-infrared heater with high durability is used on the lower side. In many cases, the object to be heated is cooked in a container such as gratin or in a saucer such as fried food or pizza. At this time, the infrared radiation radiated from the heat source below the object to be heated is directly Because it is not absorbed by food, differences in permeability due to infrared wavelengths have no effect. Therefore, a far-infrared heater having high durability against corrosion is used below the object to be heated.

According to a second aspect of the present invention, there is provided a heating chamber, a mounting table provided with an object to be heated provided in the heating chamber, and a radiation peak having a wavelength of 0.7 to 2 μm above the mounting table. And a far-infrared heater having a radiation peak at a wavelength of 3 to 10 μm, and a far-infrared heater having a radiation peak at a wavelength of 3 to 10 μm below the mounting table. An electric cooker characterized by heating the inside of the food with near-infrared light that easily penetrates into the inside of the food, and giving the food surface an appropriate baking color with far-infrared rays that are easily absorbed on the surface of the food. . Near-infrared rays have good penetration into foods, so the internal temperature is easy to rise, but the temperature on the surface rises slowly and it is difficult to obtain a brown color. When used in combination with far-infrared rays, it is possible to raise the surface temperature and finish an appropriate baking color.

According to a third aspect of the present invention, there is provided a crystallized glass tube in which a halogen heater is used as the near-infrared heater and a far-infrared radiation layer is formed on the surface of the crystallized glass tube as the far-infrared heater. Is an electric cooker using a heater in which a nichrome wire is laid inside.
The heater is most preferably used as a heater having a high emissivity at a wavelength of 7 to 2 μm and a wavelength of 3 to 10 μm.

[0013] The invention described in claim 4 of the present invention has a configuration in which a transparent heat-resistant container is provided on the mounting table, so that the transparent container has a property of transmitting near infrared rays and absorbing far infrared rays. Therefore, by using a transparent container and near infrared rays in combination, food can efficiently absorb near infrared rays emitted from a heat source.

[0014]

【Example】

(Embodiment 1) An embodiment of the present invention will be described below with reference to the drawings. FIG. 1 is a sectional view showing the overall configuration of the present embodiment. 1 is a heating chamber, 2 is a heated object, 3 is a mounting table for installing the heated object 2 provided in the heating chamber, and 4 and 5 are mounting tables 3 as heat sources for heating the heated object 2.
Heaters provided above and below.

[0015] In the cooker of such a configuration, 4 and 5
Were combined as shown in Table 1 to prepare three types of cookers.

[0016]

[Table 1]

The cooking performance and heater durability of these cookers were evaluated by the following methods, and the results are similarly shown in Table 1. The cooking performance is evaluated by reheating the frozen croquette and evaluating the workmanship, ◎ when the inside is warm enough without burning color, を when the burning color is somewhat warm and the inside is warm, The dark brown color has arrived and the inside is still cold is indicated by △. The durability of the heater was evaluated based on the degree of deterioration of the heater at that time, in which one or two drops of a saturated saline solution were dropped on the heater and the frozen croquette was reheated 1000 times. The case of disconnection was evaluated as x, and the case of no disconnection was evaluated as ○.

As is clear from (Table 1), cooking performance,
Excellent heater durability is near infrared heater on top,
This is a combination using a far-infrared heater below. Therefore, 4 is a near infrared heater and 5 is a far infrared heater.

The infrared rays emitted from the heaters 4 and 5 heat the object 2 placed on the mounting table 3. At this time,
Near-infrared rays emitted from the upper heater 4 easily penetrate into the food, so that the surface temperature is not excessively increased.
The internal temperature can be raised quickly. The upper heater 4 has a small influence on the surface temperature even when the heating power is increased, and the surface is hardly darkened. This is particularly effective for foods such as fried foods that want to warm the inside without being baked.

The heaters 4 and 5 are connected to a drive control device (not shown) to control the energization state. The drive control device is supplied with output signals from a heating power setter (not shown) and a timer for setting a heating time. The heater 4 and the heater 5 are energized for a time set by the timer, and the set heating power is set. Is controlled.
Therefore, the heating time and the heating power can be adjusted depending on the food.

(Embodiment 2) A second embodiment of the present invention will be described. FIG. 2 is a sectional view showing the overall configuration of the embodiment of the present invention. 11 is a heating chamber, 12 is a heated object, 13 is a mounting table for installing the heated object 12 provided in the heating chamber, 1
4 is a mounting table 1 as a heat source for heating the object 12 to be heated.
A near-infrared heater having a wavelength of 0.7 to 2 μm as a radiation peak provided above 3; a far-infrared heater 15 having a wavelength of 3 to 10 μm as a radiation peak similarly provided above the mounting table 13; Reference numeral 16 denotes wavelengths 3 to 3 provided below the mounting table 13.
This is a far-infrared heater having a radiation peak of 10 μm. A plurality of far-infrared heaters 15 are provided to reduce uneven printing.

When the near-infrared heater 14 is energized and then the far-infrared heater 15 is energized for cooking, the inside temperature of the food is raised by near-infrared light, and the surface temperature is raised by far-infrared light to achieve appropriate baking. It can be colored, and is particularly effective when the object to be heated is food such as frozen gratin or frozen pizza that wants to warm the inside and give an appropriate baking color.

It is also possible to energize the near-infrared heater 14 after energizing the far-infrared heater 15 or to energize the near-infrared heater 14 and the far-infrared heater 15 at the same time. .

As a near-infrared heater, a filament is disposed inside the heater, and a halogen element is injected into the pipe together with an inert gas to thereby increase the filament temperature and the luminous efficiency. A high emissivity can be obtained at a wavelength of 0.7 to 2 μm. Further, by using a heater in which a nichrome wire is wired inside a crystallized glass tube or a crystallized glass tube in which a far-infrared radiation layer is formed on the surface, a high emissivity at a wavelength of 3 to 10 μm is used. Can be obtained.

(Embodiment 3) A third embodiment of the present invention will be described. FIG. 3 is a sectional view showing the entire configuration of the embodiment of the present invention.

Reference numeral 21 denotes a heating chamber, 22 denotes an object to be heated, 23 denotes a transparent heat-resistant container for containing the object to be heated, and 24 denotes a mounting place for the object 22 and the heat-resistant container 23 provided in the heating chamber. The mounting table 25 has a wavelength of 0.7 to 2 provided above the mounting table 24 as a heat source for heating the object 22 to be heated.
A near-infrared heater having a radiation peak of μm, 26 is a far-infrared heater having a radiation peak having a wavelength of 3 to 10 μm similarly provided above the mounting table 24, and 27 is provided below the mounting table 24. This is a far-infrared heater having a radiation peak at a wavelength of 3 to 10 μm.

When energization of the heater is started, the near-infrared rays radiated from the upper near-infrared heater become transparent heat-resistant containers 23.
And is absorbed by the object to be heated 22. The object to be heated 22 is surrounded by the heat-resistant container 23, so that the object to be heated 22 is not excessively dried, and is particularly effective when the object to be heated 22 is a food item such as a frozen pilaf or a shomai that needs to be heated to the inside without being dried. It is.

This is for the following reason. Transparent containers have the property of transmitting near-infrared rays and absorbing far-infrared rays, so by using a combination of transparent containers and near-infrared rays, food can efficiently absorb near-infrared rays emitted from a heat source. Things. In addition,
If the container is not transparent, the container is warmed because near infrared rays are absorbed by the container, but efficiency is poor because it is not directly absorbed by food.

[0029]

According to the first aspect of the present invention, a near-infrared heater having a wavelength of 0.7 to 2 μm as a heat source at the upper side of the mounting table and a radiation peak of 3 to 10 μm at the lower side are provided as heat sources. By using an electric cooker characterized by having a far-infrared heater as described above, the durability of the lower heater is maintained, and near-infrared rays that easily penetrate the object to be heated from the upper side to the inside of the food. It radiates and can heat the inside of the food without burning it.

According to the second aspect of the present invention, a near-infrared heater having a radiation peak at a wavelength of 0.7 to 2 μm and a far-infrared heater having a radiation peak at a wavelength of 3 to 10 μm are provided above the mounting table as heat sources. Equipped with an electric cooker characterized by having a far-infrared heater with a wavelength of 3 to 10 μm as a radiation peak on the lower side, so that it can easily penetrate into the food and reach the inside of the food. It is capable of imparting a suitable baking color to the food surface by heating and far infrared rays which are easily absorbed on the surface of the food.

According to the third aspect of the present invention, a halogen heater is used as a near-infrared heater, and a crystallized glass tube as a far-infrared heater or the inside of a crystallized glass tube having a far-infrared radiation layer formed on the surface thereof. By using an electric cooker that uses a heater with a nichrome wire wired to it, a heater with a high emissivity at a wavelength of 0.7 to 2 μm and a wavelength of 3 to 10 μm can be used to reduce the effect of the difference in permeability to food. It is enhanced.

According to the fourth aspect of the present invention, the food is efficiently absorbed by absorbing near infrared rays radiated from the heat source by storing the object to be heated in the transparent heat-resistant container provided on the mounting table and cooking. It is made possible.

[Brief description of the drawings]

FIG. 1 is a perspective view of an electric cooker according to a first embodiment of the present invention.

FIG. 2 is a sectional view of an electric cooker according to a second embodiment of the present invention.

FIG. 3 is a sectional view of an electric cooker according to a third embodiment of the present invention.

[Explanation of symbols]

 1, 11, 21 Heater 2, 12, 22 Heated object 3, 13, 24 Mounting table 4, 5 Heater 14, 25 Near infrared heater 15, 16, 26, 27 Far infrared heater 23 Transparent heat-resistant container

Claims (4)

[Claims] 1. A heating chamber, a mounting table provided in the heating chamber for installing an object to be heated, and a near-infrared heater having an emission peak at a wavelength of 0.7 to 2 μm provided above the mounting table. An electric cooker provided with a far-infrared heater having a radiation peak at a wavelength of 3 to 10 μm provided below the mounting table. 2. A heating chamber, a mounting table provided in the heating chamber for installing an object to be heated, and a wavelength 0.7 above the mounting table.
Near-infrared heater with emission peak at .about.2 .mu.m and wavelength 3-1
Equipped with both far-infrared heaters having a radiation peak at 0 μm,
An electric cooker provided with a far-infrared heater having a wavelength of 3 to 10 μm as a radiation peak below the mounting table. 3. A heater in which a halogen heater is used as a near-infrared heater and a nichrome wire is wired inside a crystallized glass tube or a crystallized glass tube having a far-infrared radiation layer formed on the surface thereof as a far-infrared heater. The electric cooker according to claim 1 or 2, wherein the electric cooker is used. 4. The electric cooker according to claim 1, further comprising a transparent heat-resistant container on the mounting table.