JPS6236005Y2 - - Google Patents
Info
- Publication number
- JPS6236005Y2 JPS6236005Y2 JP1982088484U JP8848482U JPS6236005Y2 JP S6236005 Y2 JPS6236005 Y2 JP S6236005Y2 JP 1982088484 U JP1982088484 U JP 1982088484U JP 8848482 U JP8848482 U JP 8848482U JP S6236005 Y2 JPS6236005 Y2 JP S6236005Y2
- Authority
- JP
- Japan
- Prior art keywords
- far
- oven
- infrared
- food
- cooked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000010411 cooking Methods 0.000 claims description 18
- 235000013305 food Nutrition 0.000 description 20
- 239000000919 ceramic Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- MCMNRKCIXSYSNV-UHFFFAOYSA-N Zirconium dioxide Chemical compound O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 229910001120 nichrome Inorganic materials 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229910004298 SiO 2 Inorganic materials 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 229910044991 metal oxide Inorganic materials 0.000 description 1
- 150000004706 metal oxides Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- RMAQACBXLXPBSY-UHFFFAOYSA-N silicic acid Chemical compound O[Si](O)(O)O RMAQACBXLXPBSY-UHFFFAOYSA-N 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Description
【考案の詳細な説明】
本考案は調理用の電気オーブンに関するもので
ある。一般に電気オーブンにおいては、ニクロム
線等の電熱ヒーターから発生する熱線により、被
調理物を熱伝導で加熱するものであつた。しかし
ながらこの種のオーブンにおいては、被調理物は
外から加熱されるのみであるため、エネルギー効
率が悪く、又調理時間も長時間を要していた。又
調理室内の熱分布が均一となりにくいために焼き
むらが生じたり、被調理物の表面から加熱するた
めに内部がなかなか焼けないという欠点があつ
た。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an electric oven for cooking. Generally, in an electric oven, the food to be cooked is heated by thermal conduction using a hot wire generated from an electric heater such as a nichrome wire. However, in this type of oven, the food to be cooked is only heated from the outside, resulting in poor energy efficiency and a long cooking time. In addition, the heat distribution within the cooking chamber is difficult to achieve evenly, resulting in uneven cooking, and since the food is heated from the surface, it is difficult to cook the inside of the food.
本考案にかかる事情に鑑みなされたものであつ
て、前述の電気オーブンにおける電熱ヒーターを
遠赤外線ヒーターに変更し、該遠赤外線ヒーター
から発生する遠赤外線によつて被調理物を内部ま
で急速に加熱するようにしたオーブンを提供する
ものである。 This invention was developed in view of the circumstances related to the present invention, and the electric heater in the electric oven described above is changed to a far-infrared heater, and the food to be cooked is rapidly heated to the inside by the far-infrared rays generated from the far-infrared heater. It provides an oven designed to
第１図は本考案の遠赤外線オーブンの一実施例
を示すものであつて、２は外箱１内に収納された
調理室である。調理室２内には上下に各２本ずつ
の遠赤外線ヒーター３が平行に配設されている。
第２図はこの遠赤外線ヒーターを示すものであつ
て、加熱することにより遠赤外線を発生する物質
を有するセラミツク製の管４内に電熱線５を挿通
したものである。前述のセラミツクとしては、ケ
イ酸系、ジルコニア系、チタニア系、アルミナ系
等の素材が既に市販されており、これらの内から
適当なものを選択して使用すればよい。発生する
遠赤外線の波長は、２〜数＋μの範囲が適当であ
る。これは、被調理物中の水分が、数μの波長に
最も良好な吸収帯を有しており、加熱され易いか
らである。このようなセラミツクの一例を示せ
ば、ZrO2・SiO2を主成分とし、これに鉄、マン
ガン、コバルト、ニツケル、クロム等の金属酸化
物と粘土とを混合し、これを1300〜1400℃の温度
で焼成したセラミツクがある。そして、予め管状
に成型したものを前記の条件で焼成して管４を形
成し、これにニクロム線等の電熱線５を挿通して
遠赤外線ヒーター３とするのである。この遠赤外
線ヒーター３は、電熱線５に通電することにより
赤熱すると、その熱によりセラミツク管４が加熱
され、その表面から遠赤外線を放射するのであ
る。 FIG. 1 shows an embodiment of the far-infrared oven of the present invention, and 2 is a cooking chamber housed in an outer box 1. FIG. In the cooking chamber 2, far infrared heaters 3 are arranged in parallel, two each on the upper and lower sides.
FIG. 2 shows this far-infrared heater, in which a heating wire 5 is inserted into a ceramic tube 4 containing a substance that generates far-infrared rays when heated. As the above-mentioned ceramic, materials such as silicic acid type, zirconia type, titania type, alumina type, etc. are already commercially available, and an appropriate one may be selected from among these and used. The wavelength of the generated far infrared rays is suitably in the range of 2 to several + microns. This is because the moisture in the food has the best absorption band at a wavelength of several microns and is easily heated. An example of such ceramic is that the main ingredients are ZrO 2 and SiO 2 , mixed with clay and metal oxides such as iron, manganese, cobalt, nickel, and chromium, and heated at 1300 to 1400℃. There are ceramics fired at high temperatures. Then, the tube 4 is formed by firing the tube shaped in advance under the above-mentioned conditions, and a heating wire 5 such as a nichrome wire is inserted into the tube 4 to form the far-infrared heater 3. When the far-infrared heater 3 becomes red-hot by energizing the heating wire 5, the ceramic tube 4 is heated by the heat, and far-infrared rays are emitted from its surface.
而して各遠赤外線ヒーター３にはそれぞれ反射
板６が取りつけられている。反射板６は断面が略
放物線をなす反射面を有しており、前記遠赤外線
ヒーター３がその放物線の焦点に位置せしめられ
ている。そして反射板６は調理室２の中央部に向
つて開くように、ヒーター３にかぶせられてお
り、この反射板６によつて隣接するヒーター３が
互に対向しないように遮蔽されている。 A reflecting plate 6 is attached to each far-infrared heater 3. The reflecting plate 6 has a reflecting surface having a substantially parabolic cross section, and the far-infrared heater 3 is positioned at the focal point of the parabola. The reflector plate 6 is placed over the heater 3 so as to open toward the center of the cooking chamber 2, and the reflector plate 6 shields adjacent heaters 3 from facing each other.
調理室２内には載物台７が設けられ、その上に
被調理物を載置するようになつている。８はドア
であつて、その上部にはガラス窓９が設けられ、
調理状態を観察し得るようになつている。又、調
理室２の内壁面及びドア８の内面は、アルミニウ
ムのような遠赤外線を反射し易い材料で構成する
のがよい。さらにガラス窓９も内面をマジツクミ
ラーのような反射面とするのが好ましい。 A food table 7 is provided in the cooking chamber 2, on which food to be cooked is placed. 8 is a door, on the top of which a glass window 9 is provided,
It is now possible to observe the cooking status. Further, the inner wall surface of the cooking chamber 2 and the inner surface of the door 8 are preferably made of a material that easily reflects far infrared rays, such as aluminum. Furthermore, it is preferable that the inner surface of the glass window 9 is a reflective surface like a magic mirror.
本考案によれば、遠赤外線ヒーター３に通電す
ることにより遠赤外線を放射し、その遠赤外線を
反射板で反射させて平行な光束として被調理物に
照射するので、可視光線より波長が長く透過性に
すぐれた遠赤外線は被調理物の内部にまで侵透し
て吸収され、被調理物はその内部から急速に効率
よく加熱されるのである。 According to the present invention, by energizing the far-infrared heater 3, far-infrared rays are emitted, and the far-infrared rays are reflected by the reflector and irradiated onto the food as a parallel beam of light, so that the wavelength is longer than that of visible light and is transmitted. The far-infrared rays, which have excellent properties, penetrate into the interior of the food to be cooked and are absorbed, and the food to be cooked is rapidly and efficiently heated from within.
又、遠赤外線は電磁波であるから干渉作用を起
こし易く、複数の遠赤外線ヒーターが並設される
とそれらから放射される遠赤外線が互に干渉し合
い、かえつてエネルギーを減殺してしまうのであ
るが、本考案においては遠赤外線ヒーター３に反
射板６をかぶせ、隣接するヒーターが互に対向し
ないように遮蔽しているので、干渉作用を起こす
ことがなく、しかも反射板６によつて遠赤外線が
ほゞ平行の光束となつて被調理物に照射されるた
め極めてエネルギー効率が大きいのである。さら
に調理室２の内壁面を遠赤外線を反射し易い材料
で構成することにより、被調理物から漏れた遠赤
外線の一部を調理室２の内壁面で反射させて被調
理物に照射することができる。 Furthermore, since far-infrared rays are electromagnetic waves, they tend to cause interference, and when multiple far-infrared heaters are installed side by side, the far-infrared rays emitted from them will interfere with each other, reducing the energy. However, in the present invention, the far-infrared heater 3 is covered with a reflector 6 to shield adjacent heaters from facing each other, so there is no interference effect, and the reflector 6 prevents the far-infrared rays from opposing each other. Since the light becomes a nearly parallel beam of light and irradiates the food to be cooked, it has extremely high energy efficiency. Furthermore, by configuring the inner wall surface of the cooking chamber 2 with a material that easily reflects far infrared rays, a part of the far infrared rays leaking from the food to be cooked is reflected by the inner wall surface of the cooking chamber 2 and irradiated onto the food to be cooked. I can do it.
次に本考案の遠赤外線オーブンを用いて調理す
る際の効果を述べる。 Next, the effects of cooking using the far-infrared oven of the present invention will be described.
先ず、ロールパンを連続して次々と焼いた場
合、第１回目のロールパンを焼くに要する時間は
従来の電熱ヒーターを用いた電気オーブンも本考
案の遠赤外線オーブンも共に約15分であつてほと
んど差がなかつたが、第２回目以後本考案のオー
ブンは所要時間が急速に短縮され、第６回目にお
いては、従来の電気オーブンが約12分を要したの
に対し、本考案のオーブンでは約４分しか要しな
かつた。このように本考案は連続使用することに
よつて特にその効果が大きくなる。 First, when baking rolls one after another, the time required to bake the first roll is about 15 minutes for both the conventional electric oven using an electric heater and the far-infrared oven of this invention, so there is almost no difference. However, after the second use, the time required for the oven of the present invention was rapidly shortened, and on the sixth use, the oven of the present invention required about 4 minutes, whereas the conventional electric oven required about 12 minutes. It only took a few minutes. As described above, the effects of the present invention become particularly large when used continuously.
又、食パン１斤を焼き上げるのに、従来の電気
オーブンでは庫内温度200〜210℃で約25〜30分要
したのに対し、本考案では150〜160℃の温度で同
程度の時間で焼くことができた。しかも本考案の
オーブンでは庫内温度が低いので、表面のこげ皮
が薄く、内部がやわらかくて美味であつた。 In addition, it takes about 25 to 30 minutes to bake one loaf of bread with a conventional electric oven at an internal temperature of 200 to 210 degrees Celsius, whereas with this invention it takes about the same amount of time to bake one loaf of bread at a temperature of 150 to 160 degrees Celsius. I was able to do that. Moreover, since the oven of this invention had a low internal temperature, the burnt skin on the surface was thin and the inside was soft and delicious.
さらにローストチキン１羽を焼いた場合、従来
の電気オーブンでは200℃で50〜60分を要したの
に対し、本考案のオーブンでは40〜50分ですむ。
なお、ローストチキンのように肉類を調理する場
合には、第１図に示すように収納容器１０内に入
れてオーブン内に入れるのが良い。収納容器１０
はアルミニウム等で成型し、その外表面を遠赤外
線を吸収し易いように黒色に塗装したものを用い
る。肉類を開放状態で焼くと、肉類の中の水分が
蒸発して調理室２内に充満し、遠赤外線がその水
蒸気に吸収されて被調理物にまで届きにくくなる
のであるが、前述のように収納容器１０内に収納
することにより水蒸気を収納容器１０内に封じ込
め、エネルギー効率を高めることができるのであ
る。しかも水分が蒸発しないため熱損失が少な
く、その上被調理物は浸出汁とその蒸気の中で蒸
し焼の状態で調理されるので、乾燥することがな
く、極めて美味である。 Furthermore, when baking one roast chicken, it takes 50 to 60 minutes at 200 degrees Celsius in a conventional electric oven, but it only takes 40 to 50 minutes in the oven of this invention.
In addition, when cooking meat such as roast chicken, it is preferable to put it in a storage container 10 and put it in an oven as shown in FIG. Storage container 10
is molded from aluminum or the like, and its outer surface is painted black to easily absorb far-infrared rays. When meat is grilled in an open state, the water in the meat evaporates and fills the cooking chamber 2, making it difficult for far-infrared rays to reach the food being cooked as it is absorbed by the water vapor. By storing the water vapor in the storage container 10, water vapor can be confined within the storage container 10 and energy efficiency can be improved. Moreover, since water does not evaporate, there is little heat loss, and since the food to be cooked is steamed in the infusion and its steam, it does not dry out and is extremely delicious.
さらに、ごまめいりを行つた場合には、従来の
電気オーブンでは180℃で30分を要したのに対
し、本考案のオーブンでは５〜６分という短時間
で手を加えず受皿にのせておくだけでいりつけの
目的を達することができた、又フルーツケーキを
焼いたときには、従来の電気オーブンで約150℃
でで３時間を要したところを、本考案のオーブン
では１時間30分しかかからなかつた。 Furthermore, when roasting sesame seeds, it takes 30 minutes at 180°C with a conventional electric oven, but with the oven of this invention, it takes only 5 to 6 minutes and can be left on the saucer without any modification. I was able to achieve the purpose of baking the fruit cake by just heating it in a conventional electric oven at about 150℃.
What would have taken 3 hours using the oven, it only took 1 hour and 30 minutes using the oven of this invention.
本考案によれば、遠赤外線によつて被調理物を
その内部から加熱するので、オーブン内の温度が
同じであればより早く被調理物を調理することが
でき、又オーブン内の温度が低くても調理するこ
とが可能である。又本考案のオーブンで調理した
ものはこげが少なく、大形の被調理物であつても
内部まで均一に良く火が通り、美味な料理が得ら
れるのである。 According to the present invention, since the food to be cooked is heated from inside using far infrared rays, the food can be cooked faster if the temperature inside the oven is the same, and the temperature inside the oven is low. It is also possible to cook. Moreover, food cooked in the oven of the present invention has less burntness, and even large objects can be cooked evenly to the inside, resulting in delicious dishes.
なお、本考案において遠赤外線ヒーター３は、
先の実施例のように調理室２の上下にそれぞれ複
数本ずつ設けられていてもよいが、上又は下のい
ずれか一方のみに設けられていてもよい。又上下
に遠赤外線ヒーター３を設け、スイツチによつて
上のみ、下のみ及び上下並用に切換えるようにす
ることもできる。遠赤外線ヒーター３を上下に設
けた場合においては、その間に被調理物が介在す
るので、上下のヒーター３から放射する遠赤外線
が干渉を起こすことはなく、これを遮蔽する必要
はない。 In addition, in the present invention, the far infrared heater 3 is
As in the previous embodiment, a plurality of them may be provided at the top and bottom of the cooking chamber 2, but they may also be provided only at either the top or the bottom. It is also possible to provide far infrared heaters 3 at the top and bottom, and use a switch to switch between only the top, only the bottom, and both the top and bottom. When the far-infrared heaters 3 are provided above and below, the food to be cooked is interposed between them, so the far-infrared rays emitted from the upper and lower heaters 3 do not cause interference, and there is no need to shield them.
第１図は本考案の一実施例を示す中央縦断面図
である。第２図は本考案において使用する遠赤外
線ヒーターの中央縦断面図である。
２……調理室、３……遠赤外線ヒーター、６…
…反射板。
FIG. 1 is a central vertical sectional view showing an embodiment of the present invention. FIG. 2 is a central vertical sectional view of the far-infrared heater used in the present invention. 2...Cooking room, 3...Far infrared heater, 6...
…a reflector.
Claims (1)
状の遠赤外線ヒーターを平行に配設し、各ヒータ
ーに断面略放物線状の反射面を有する反射板をヒ
ーターが前記放物線の焦点に位置するように設け
ると共に、反射板によつて隣接するヒーターが相
対向しないように遮蔽したことを特徴とする遠赤
外線オーブン。 A plurality of rod-shaped far-infrared heaters are arranged in parallel above, below, or above and below the cooking chamber, and each heater is equipped with a reflecting plate having a reflective surface having a substantially parabolic cross section so that the heater is located at the focal point of the parabola. 1. A far-infrared oven characterized in that a far-infrared oven is provided and shielded by a reflector so that adjacent heaters do not face each other.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8848482U JPS58190306U (en) | 1982-06-13 | 1982-06-13 | far infrared oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8848482U JPS58190306U (en) | 1982-06-13 | 1982-06-13 | far infrared oven |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58190306U JPS58190306U (en) | 1983-12-17 |
| JPS6236005Y2 true JPS6236005Y2 (en) | 1987-09-12 |
Family
ID=30097151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8848482U Granted JPS58190306U (en) | 1982-06-13 | 1982-06-13 | far infrared oven |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58190306U (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2674210B2 (en) * | 1989-05-19 | 1997-11-12 | 松下電器産業株式会社 | Cooking device |
| JP3547426B2 (en) * | 2002-03-15 | 2004-07-28 | タキタ技研株式会社 | Electric stove |
| CN100460765C (en) * | 2004-07-14 | 2009-02-11 | 田北技研株式会社 | Electric stove |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5075666A (en) * | 1973-11-09 | 1975-06-20 |
-
1982
- 1982-06-13 JP JP8848482U patent/JPS58190306U/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5075666A (en) * | 1973-11-09 | 1975-06-20 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58190306U (en) | 1983-12-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4374319A (en) | Counter-top oven | |
| US5094865A (en) | Two stage process for cooking/browing/crusting food by microwave energy and infrared energy | |
| US3731037A (en) | Microwave kiln to cook food | |
| JPS6154407B2 (en) | ||
| US3585390A (en) | Zirconia ceramics and infrared ray radiation elements utilizing the same | |
| USRE31765E (en) | Counter-top oven | |
| JPS6236005Y2 (en) | ||
| JPS6136096Y2 (en) | ||
| CN214964683U (en) | Slabstone electric oven with aluminum plate inner bag | |
| KR200166371Y1 (en) | A roaster | |
| JPH1014776A (en) | Grilled food cooking instrument | |
| RU199820U1 (en) | DEVICE WITH INFRARED HEATING ELEMENTS FOR COOKING VARIOUS FOOD | |
| RU2064286C1 (en) | Food product thermal treatment apparatus | |
| JP2933641B2 (en) | kitchenware | |
| JPH058930Y2 (en) | ||
| JPS637766Y2 (en) | ||
| JPH03125820A (en) | Electric broiling device | |
| JPS587203Y2 (en) | electric cooker | |
| JPS5918621Y2 (en) | electric cooker | |
| JPS6037370B2 (en) | Toaster oven | |
| JPH0334562Y2 (en) | ||
| JPH0325225A (en) | Heating and cooking device | |
| JPH02103315A (en) | Cooker | |
| JPS637767Y2 (en) | ||
| JP3837668B2 (en) | Far infrared cooker |