JPS5841047B2 - cooking equipment - Google Patents

Description

[Detailed description of the invention] The present invention relates to a so-called multi-purpose cooking device.

Conventionally, ovens have been used for roasting and cooking of foods such as fish and meat, and steamers have been used for steaming and cooking of foods such as manju, gyoza, and shumai. It is used.

However, all of these are dedicated models for roasting and steaming, and therefore, ordinary households have no choice but to purchase both separately, which is extremely uneconomical, especially when considering their prices. It has the disadvantage that it takes up the space of two husband and wife cars both when in use and when not in use.

Therefore, the present invention allows roasting and steaming to be done as a single item, which is convenient, economically advantageous, and does not take up much space.
Moreover, it is an object of the present invention to provide a cooking device that can perform steam cooking safely, gracefully, and efficiently.

An embodiment of the present invention will be described below with reference to the drawings.

First, in Fig. 1, reference numeral 1 denotes an outer box, and an inner box 2 is disposed inside, and a door (not shown) is pivotally installed in the opening of the inner box 2 facing the outside of the outer box 1 for cooking. It forms a chamber 3 for use.

4 are saucer shelves installed on both sides of the middle part of chamber 3,
It is for holding a saucer (not shown).

Reference numeral 5 denotes an upper heater disposed at the upper part of the chamber 3 so as to heat the food to be cooked (not shown) placed on a saucer and housed in the chamber 3 from above, while 6 is disposed at the lower part of the chamber 3. This is the lower heater installed.

Further, reference numeral 7 denotes an opening formed at approximately the center of the bottom of the chamber 3 located below the lower heater 6, that is, at the approximately center of the bottom of the inner box 2; It is set up.

The steam iron 8 constitutes a steam generator 9, and has an open top located at the bottom of the chamber 3, and a heater 10 attached to the outer bottom.

Incidentally, 11 is a drain pipe for discharging water, especially wet water, in the steam iron 8, and 12 is a drain cap.

Reference numeral 13 denotes a shaft cylinder formed protrudingly at the center of the steam iron 8, into which a shaft 14 is inserted and supported in a fluid-tight and rotatable manner.

Reference numeral 15 denotes a cooking container installed in the chamber 3. Specifically, a mounting base 16 fixed and protruding from the bottom of the outer surface of the cooking container 15 is pressed against the periphery of the opening on the upper surface of the steam iron 8 via a seal ring 17. Then, by rotating the entire body, for example, clockwise, the outer circumferential protrusion of the mounting base 16 is brought below the protrusions 18 provided on the inner circumferential edge of the opening on the upper surface of the steam iron 8, and engaged with the protrusions 18, respectively. , thus the lower steam iron 8 of chamber 3
It is removably installed on top.

Note that the mounting base 16 is provided with several thinning holes 19, and
At the bottom of the cooking container 15, there are a number of small holes, so to speak, steam nozzles 20, which communicate with the holes 19, at positions corresponding to the above-mentioned thinning holes 19.
has been established.

Reference numeral 21 denotes an impeller, which is detachably attached to the upper end of the shaft 14 protruding into the cooking container 15 so as to rotate therewith, and is attached to an opening on the top surface of the cooking container 15 for opening and closing. A removable lid 22 is provided to seal the cooking container 15.

On the other hand, reference numeral 23 denotes a motor which is disposed via support legs 24 etc. in the lower part of the space between the outer box 1 and the inner box 2, particularly between the side walls of one of them (on the right side in the figure), and the motor rotates vertically. A small pulley 26 is attached to the lower end of the shaft 25, and this small pulley 2
A belt 28 is stretched between the shaft 14 and a dog pulley 27 attached to the downwardly projecting end of the shaft 14.

Reference numeral 29 designates an operation panel provided on the right side of the front surface of the outer box 1 facing the above-mentioned space, and includes a temperature controller 30, a time switch 31. A switch 32 for the upper heater, a switch 33 for the lower heater, a switch 34 for switching between yeast fermentation and general roasting cooking, and a switch 35 for switching between roasting cooking, mixed cooking, and steaming cooking are installed.

FIG. 2 shows the electric circuit configuration of this embodiment. In the figure, 36 and 37 are a pair of input terminals connected to a power source (not shown), and one of the input terminals 36 is connected to the movable contact a of the switch 35. is connected to.

In addition to the movable contact piece a, the switch 35 has corresponding fixed contact pieces G, C, D, and E. When the fixed contact piece A is released, the fixed contact piece C is connected to the movable contact piece C of the switch 34. While the fixed contact piece A is connected to the other input terminal 37 via the variable thermoswitch 38 whose operating temperature is adjusted by the temperature regulator 30, the switch 33, the lower heater 6, and the time switch 31 in this order, Connect the contact piece d to the motor 23
The remaining fixed contact e is connected to the common connection point of the lower heater 6 and the time switch 31 through the steam iron 80.
A thermo switch 39 and an alarm, such as a buzzer 4, are installed at appropriate locations on the steam iron 8 to detect so-called dry cooking and open the oven.
0 and the heater 10 in this order.

Further, the switch 34 connects the remaining fixed contact piece C to a fixed thermoswitch 41 whose operating temperature is set constant for yeast fermentation. The switch 34' is connected to the common connection point between the motor 23 and the time switch 31 via the fixed contact piece C and the movable contact piece 3 and the upper heater 5 in this order. The fixed contact piece is connected to the variable thermoswitch 38 and the switch 3 via the switch 32.
It is connected to the common connection point with 3.

Next, the operation of this embodiment configured as described above will be described.

First of all, when performing normal roasting cooking, the cooking container 1
5. With the lid 22 and impeller 21 all taken out of the outer box 1, the saucer carrying the food to be cooked is placed in the chamber 3, held on the saucer shelf 4, and the door is closed.

Then, the temperature regulator 30 connected to the variable thermoswitch 38 is adjusted to maintain the appropriate temperature in the room 3, and then the time switch 31 is set to an appropriate time, and the switch 32
, 33 are closed, and the switch 34 is set to close the contacts a and b, which are the contacts on the roasting side, and the switch 35 is also set to close the contacts a and c, which are the contacts on the roasting side. Bring to a state of closing.

At this time, the switch 34' also closes the contact pieces a and b in conjunction with the switch 34, and therefore, in this state, both the upper heater 5 and the lower heater 6 are energized and generate heat. The food placed on the saucer is heated by both heaters 5 and 6.
In this way, desired roasting and cooking can be performed.

On the other hand, after filling the required amount of water in the steam oven 8,
The cooking container 15 housed in the steam iron 8 is heated as described above.
Then, a steaming stand (not shown) that is higher than the upper end of the shaft 14 is set in the cooking container 15, food to be cooked such as manju, gyoza, or shumai is placed on the steaming stand, and the lid is closed. 22 is closed, and a door (not shown) is closed, and the switch 35 is brought into a state where the contacts a and e, which are the contacts on the steam cooking side, are closed. When the heater 10 is energized, the water contained and stored in the steam iron 8 is heated by the heater 10, and eventually the water is drawn from the steam iron 8 into the mounting base 1.
6 meat removal hole 19 and steam spout 20 at the bottom of the cooking container 15
Since steam is generated in the cooking container 15 through the cooking container 15, the food to be cooked stored in the cooking container 15 is steam-cooked by the steam.

By the way, such steam cooking can also be done without using the cooking container 15 by placing the food to be cooked on the saucer held on the saucer shelf 4 mentioned above and filling the chamber 3 with steam. If you carelessly open the door during steam cooking, there is a high risk of being exposed to the steam spewing out from chamber 3 and getting burned.

In this regard, in this embodiment, steam cooking is performed in the cooking container 15 installed in the chamber 3 and sealed with the lid 22.
Even if the door is opened during steam cooking, steam will not come out, so the user will not get burned and it will be safe. Since it is done indoors, steaming can be done very efficiently.

When the water in the steam iron 8 is completely evaporated, for example, the steam iron 8 enters a so-called dry cooking state and the temperature rises rapidly.The thermo switch 39 senses this and opens the buzzer 40. The short circuit is broken and the buzzer 40 is sounded.

Therefore, the user hears the sound emitted by the buzzer 40 and presses the switch 35 to cut off the power to the buzzer 40 and the heater 10.
It is only necessary to switch the contact pieces a and b, which are open contacts, to a state where they are closed.

Particularly in the case of this embodiment, the impeller 21 is housed in the cooking container 15, and the impeller 21 is attached to the upper end of the shaft 14, and then the food to be kneaded, such as flour, is mixed with yeast, milk, or It is placed in the cooking container 15 together with other additives, the lid 22 is closed, and the time switch 3
1 to an appropriate time, and the switch 35 is brought into a state where the contacts a and d, which are the contacts on the kneading cooking side, are closed.
When the motor 23 is energized and started, the rotating shaft 2
5, small pulley 26, belt 28, dog pulley 27, shaft 14
The rotational force is transmitted in this order to the impeller 21 and the impeller 21.
Since the impeller 1 rotates, the above-mentioned flour etc. can be kneaded by the impeller 210 rotations.

In addition, the food to be kneaded in this way is not limited to the above-mentioned flour, but may also be, for example, boiled sweet potatoes needed for making kinkai, miso needed for miso dressing, rice flour needed for making dango, etc. good.

Furthermore, as described above, after putting the required amount of water into the steam iron 8, the cooking container 15 is placed on the steam iron 8, the implant 21 is attached to the upper end of the shaft 14, and the inside of the cooking container 15 is cleaned in advance. If you put the silky rice soaked in water for an appropriate period of time, then close the lid 22 and turn on the heater 10, the water in the steam oven 8 will be heated by the heater 10, and the steam generated will heat the cooking vessel 1.
The Confucian rice in 5 can be steam-cooked, and after that, if the motor 23 is energized and the impeller 21 is rotated, the steamed Confucian rice can be kneaded and rice cakes can be made.

The solidified mochi can then be baked in chamber 3 to make fried mochi.

On the other hand, the flour etc. kneaded as described above is then processed by switching the switch 35 to a state where the contact pieces a and c are closed, and switching the switch 34 to a state where the contact pieces a and c are closed. If the time switch 31 is set to the time required for the primary fermentation of yeast, the contact piece C-3 of the switch 34' linked to the fixed thermoswitch 41 and the switch 34 is activated.
The yeast is fermented by being heated appropriately by the upper heater 5 which is energized through the gap, and then the switch 35 is turned to close the contact pieces a and d, and the time switch 31 is turned on as appropriate. If a certain time is set, the rotation of the impeller 21 based on the motor 23 being energized and started will cause kneading and so-called degassing after yeast fermentation, and if necessary, the second step will be carried out in the same manner as described above. After the yeast has fermented, the cooking container 15 is taken out and transferred to another container (not shown).
By heating it with the lower heater 6, it is possible to make a base for bread or cake.

In the above embodiment, the steam iron 8 is placed in the cooking container 15 or the chamber 3.
Although the configuration is such that direct communication is provided, the structure is not limited to this. For example, indirect communication may be made via an air supply pipe for steam supply, and a cartridge type that performs so-called fixed-quantity water supply into the steam oven 8 may also be used. It may be configured to supply water using a water supply tank.

Furthermore, the motor 23 may be arranged, for example, below the steam iron 8, instead of at a location as in the above embodiment, and the rotating shaft 25 and the shaft 14 are directly connected. Furthermore, the present invention is not limited to the embodiments shown in the drawings, and can be implemented with appropriate modifications within the scope of the gist.

As is clear from the above description, the present invention allows desired roasting and steaming to be carried out with just one model without the need for two models, an oven and a steamer, and therefore it goes without saying that it is convenient. Therefore, it is possible to provide a cooking device that is particularly economically advantageous, does not take up much space when used or not, and is also safe and capable of steaming food efficiently.

[Brief explanation of drawings]

The drawings show one embodiment of the present invention, and FIG. 1 is a longitudinal sectional view of the entire device, and FIG. 2 is an electric circuit diagram. In each figure, 3 is a cooking chamber, 5 is an upper heater, 6 is a lower heater, 8 is a steam oven, 9 is a steam generator, 10 is a heater, 14 is a shaft, 15 is a cooking container, a spatula, and 23 is a motor. shows. 21 is in

Claims (1)

[Claims] 1. A cooking chamber, a heater provided to heat the food stored in the chamber, a cooking container installed in the chamber and sealed with a lid, and a cooking container inside the cooking container. A cooking device comprising a steam generator installed to generate steam. 2. The cooking device according to claim 1, wherein the cooking container has an impeller for kneading the food stored therein.