JPS637742A - Cooking device - Google Patents

Abstract

PURPOSE:To introduce the open air into a main body, to keep temperature constant and to prevent smoke from becoming dilute, by detecting temperature in the main body by a temperature sensor in smoking and driving a blower and an air direction changing device when temperature reaches a set temperature. CONSTITUTION:Temperature in a main body 1 is detected by a sensor 13 and the open air is introduced into the main body 1 by a blower 4. A signal from the sensor 13 is detected in a control circuit consisting of a transistor 15, a relay 16, a point 17, etc., and an air direction changing device 5 and the blower 4 are driven when temperature reaches a set temperature. Namely, since the open air is introduced into the main body by driving the blower, the temperature in the main body can by controlled. Since the air is not directly brought into contact with a food by an air direction changing device when the open air is introduced, smoke is not diluted.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a cooking device for producing smoked foods.

BACKGROUND OF THE INVENTION As shown in FIG. 3, a conventional cooking device of this type has a blower 22 installed inside a main body 21 and configured to agitate the air within the main body 21. It was used to even out the smoke inside the main body 21. (For example, Japanese Utility Model Publication No. 56-1172) Problems to be Solved by the Invention However, in the above configuration, the blower 22 only has the function of homogenizing the smoke within the main body 21, and is not necessary for smoking products. There was no function for air drying or adjusting the temperature inside the main unit.

That is, when producing smoked food, it is necessary to air-dry the food before smoking and maintain the internal temperature at various temperatures depending on the type of food. For this reason, commercial smokers sometimes use a refrigeration device, but home smokers have the disadvantage that the device is damaged and the cost is high. Therefore, a method to keep the temperature constant by introducing outside air into the main body using a blower has been considered, but there was a problem that the introduced air would directly hit the food and the smoke would become thinner.

The present invention solves such conventional problems, and aims to obtain high-quality smoked food by smoking the food so that the air does not directly hit the food when outside air is introduced into the main body.

Means for Solving the Problems In order to solve the above problems, the cooking apparatus of the present invention includes a sensor for detecting the temperature inside the main body, a blower for introducing outside air into the main body, a wind direction changing device, and the above-mentioned. It is equipped with a control circuit that detects a signal from a sensor and drives the blower and the wind direction changing device when the installation temperature is reached.

Effect The present invention has the above-described configuration, which enables air drying within the main body when producing smoked food, detects the temperature inside the main body with a temperature sensor during smoking, and when the set temperature is reached, the air blower and the air direction are changed. The device is driven to introduce outside air into the main body to maintain a constant temperature, and prevents the introduced air from directly hitting the food to prevent the smoke from thinning.

EXAMPLE Hereinafter, an example of the present invention will be described based on the accompanying drawings. In FIGS. 1 and 2, reference numeral 1 denotes a cooking device main body, which has an electric heater 2, a puumostat 3, a blower 4, a blade 5 of a wind direction changing device, and a control unit 6 for these at the bottom.

A piece of wood 8 is stored in the fire tray 7. Moisture dripped from the food 9 is once received by a water tray 10 and discharged to the outside of the main body 1 via a drain 11. 12 is a smoke exhaust vent, and 13 is a shelf on which food 9 is placed.

When producing smoked food with the above configuration, food 9
is placed on the shelf 13 and air-dried by driving the blower. At this time, the blades of the wind direction changing device 5 are oriented horizontally so that the wind can hit the food well.

When the air drying is completed, the wood piece 7 is heated by the electric heater 2 to generate smoke. At this time, the temperature sensor 14 installed inside the main body 1
When the temperature reaches the temperature set by the temperature setting device 15, the contact 18 is closed via the transistor 16, relay 17, etc.
The motor 19 of the blower 4 is driven. As a result, outside air is introduced into the main body 1, and the temperature decreases. At this time, the step motor 20 connected to the blade 5 is simultaneously driven to direct the blade downward. When the temperature inside the main body 1 falls below the set value, the temperature sensor 13 operates in the same manner as the contact 17.
, and only the motor 18 is stopped.

Thereafter, the temperature inside the main body 1 rises again, and the temperature sensor repeats the same operation to keep the temperature constant. In this way, when outside air is introduced, the blades are positioned downward, so the introduced air does not directly hit the food, and the smoke does not become thin.

Furthermore, in the above operation, since the blower is operated intermittently, there is also the effect of making the smoke inside the main body 1 uniform. Note that 19 is a commercial power source, and 20 is a DC power source.

Effects of the Invention As described above, according to the cooking device of the present invention, the following young fruits can be obtained.

(1) Since the blower is driven to introduce outside air into the main body, the temperature inside the main body can be adjusted.

(2) When introducing outside air, the air direction changing device prevents the wind from shining directly onto the food, so the smoke does not become thin.

(3) Since the blower is operated intermittently, the smoke inside the main unit can be made uniform.

[Brief explanation of drawings]

FIG. 1 is a sectional view of a cooking device in an embodiment of the present invention;
FIG. 2 is a temperature control circuit diagram, and FIG. 3 is a sectional view of a conventional cooking device. 1...---Main body, 2...Electric heater, 3.
...Pumostat, 4...Blower, 5
...Feather, 13...Temperature Sen Length. Name of agent: Patent attorney Toshio Nakao and 1 other person/
-M-Body 2-11 Electric heater 4-Blower, 5--Old 'X' Figure 2 Figure 3

Claims (1)

[Claims] a sensor that detects the temperature inside the main body; a blower that introduces outside air into the main body; a wind direction changing device; and when a signal from the sensor is detected and a set temperature is reached, the wind direction changing device and the blower A cooking device consisting of a control circuit that drives the