KR100634789B1 - Heating cooker - Google Patents

Abstract

A heating and cooking device is provided to improve cooking efficiency by installing a tray which guides heat supplied from the lateral side of a cooking chamber toward foods and effectively transfers heat, and to enhance taste of the food by uniformly cooking the food. A heating and cooking device comprises a cooking chamber(10) formed with both lateral boards(13); a heat supplying unit installed to feed heat to the inside of the cooking chamber through the lateral boards; and a tray(50) mounted at the lower side of foods and formed with a reflecting unit to lead heat transferred from the heat supplying unit toward the food. The heat supplying unit includes a saturated steam supplying unit installed at the upper side of the cooking chamber; and an overheat steam supplying unit installed at the lateral board of the cooking chamber. The overheat steam supplying unit has an overheat steam duct combined at the outer side of the lateral board of the cooking chamber; a circulation fan installed in the overheat steam duct to circulate steam; and an overheat steam heater installed at the outer periphery of the circulation fan.

Description

Heating Cooker {HEATING COOKER}

     1 is a front view showing the appearance of the heating cooking apparatus according to the present invention.

     Figure 2 is a perspective view showing the configuration of the heating cooking apparatus according to the present invention.

     3 is a cross-sectional view taken along the line II ′ of FIG. 2.

     4 is a perspective view showing a tray of the heating cooking apparatus of FIG.

     5 is a perspective view showing a tray according to another embodiment in the heating cooking apparatus according to the present invention.

     * Description of symbols on the main parts of the drawings *

       1 housing 10 cooking chamber

       13: cooking chamber side plate 20: saturated steam supply device

       30: superheated steam supply device 40: water supply unit

       50 tray 51 reflector

       51a: sloped surface 52: tray bottom surface

      The present invention relates to a heating cooking apparatus, and more particularly, to a heating cooking apparatus having a tray capable of efficiently cooking food by guiding superheated steam or hot air supplied through a side plate of the cooking chamber toward the food. It is about.

     Common heating cooking apparatuses used for cooking food include a microwave oven using high frequency and a gas oven that directly heats food using a heater and an electric oven. Of these, microwaves have many limitations in the types of foods that can be cooked, as well as the foods that dries after cooking, causing the taste to deteriorate. Gas and electric ovens have relatively low density of air and heaters. As a heat transfer medium therebetween, the cooking time is long and the efficiency is low.

     As an alternative to supplement the drawbacks of the conventional heating cooking apparatus, there is a heating cooking apparatus for cooking by supplying superheated steam. When the cooking apparatus is used, proper moisture is maintained in food to prevent deterioration of taste and in the cooking chamber. Full superheated steam acts as an effective heat transfer medium, reducing cooking time.

     As such, an example of a heating cooking apparatus using superheated steam is disclosed in Japanese Patent Laid-Open No. 2004-162936. The disclosed heating cooking apparatus includes a saturated steam generator for converting water supplied from a water supply device into saturated steam, an overheated steam generator for further heating saturated steam to generate superheated steam, and heating cooking separately or together with the superheated steam. And a hot air generator capable of supplying hot air as possible. The hot air and / or superheated steam generated by such a device is supplied into the cooking chamber through a plurality of holes formed in the upper wall or the side wall of the cooking chamber.

     In such a heating cooking apparatus, the superheated steam and hot air must be evenly supplied around the food to effectively transfer heat to the food, thereby reducing the cooking time, improving the cooking efficiency, and cooking the food uniformly. It will not burn or become less cooked, which will improve the appearance and taste after cooking.

     However, when the superheated steam and hot air is supplied to the food through the side wall in the disclosed conventional heating cooking apparatus, most of the superheated steam and hot air supplied into the cooking chamber transfer heat to the side circumference and the upper side of the food due to the convection characteristics. As it exits through a hole formed in the rear wall, heat is not properly transferred to the lower side of the food. Therefore, in the conventional heating cooking apparatus, the cooking state of the lower portion of the food becomes poorer than other portions, while the cooking time also becomes long, and thus the overall efficiency of the apparatus is deteriorated.

      The present invention is to solve such a problem, an object of the present invention to provide a heating cooking apparatus that can improve the cooking efficiency by effectively guiding the superheated steam or hot air supplied into the cooking chamber toward the food.

The heating cooking apparatus according to the present invention for achieving the above object is a cooking chamber having both side plates; and a heat supply unit installed to supply heat into the cooking chamber through the side plates; And a tray having a reflector for guiding heat supplied from the heat supply unit toward the food. The heat supply unit includes a saturated steam supply device installed at an upper portion of the cooking chamber, and a superheated steam supply device installed at the side surface of the cooking chamber. The superheated steam supply apparatus includes a superheated steam duct coupled to an outer side plate of the cooking chamber; and a circulation fan installed inside the superheated steam duct for circulation of steam; and installed at an outer circumference of the circulation fan. Being a superheated steam heater; characterized in that it comprises a. Therefore, since the heat supplied from the side to the inside of the cooking chamber is effectively transferred toward the lower portion of the food by the reflecting portion of the tray, the food is cooked uniformly and the efficiency is improved.

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     The reflector is formed to protrude upward from the middle portion of the bottom plate of the tray and incline downward to both sides from a line forming the apex. Therefore, when the superheated steam supplied from the side of the cooking chamber is incident on the tray at a predetermined angle, it is reflected toward the food by the inclined surface formed on the reflecting unit. At this time, the reflector is preferably to have a height corresponding to the position of the outlet hole formed in the lower side of the plurality of outlet holes formed in the side plate of the cooking chamber to supply heat to the cooking chamber.

     In this case, the downward inclined surface of the reflector may be formed of at least one or more curved surfaces.

     Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention will be described in detail. 1 is a front view showing the appearance of the heating cooking apparatus according to the present invention, Figure 2 is a perspective view showing the configuration of the heating cooking apparatus according to the present invention.

     As shown in Figure 1 and 2, the heating cooking apparatus according to the present invention is a cooking chamber which is provided inside the housing (1) and the housing (1) having a predetermined space with the housing (1) forming the overall appearance 10, a door 2 for opening and closing the front of the open cooking chamber 10, and a control panel 3 provided above the cooking chamber 10 for controlling the operation of the apparatus. The cooking chamber 10 includes a top plate 11, a bottom plate 12, both side plates 13, and a back plate 14 to form a predetermined space for cooking food, and the cooking chamber 10 and the housing ( The space between 1) is provided with a heat insulating material (not shown) for preventing the heat inside the cooking chamber 10 from being lost to the outside.

     In addition, the heating cooking apparatus according to the present invention includes a heat supply unit for supplying heat into the cooking chamber 10 through the side plate 13 of the cooking chamber. The heat supply unit according to the present invention may be a hot air supply device installed on the side plate 13 of the cooking chamber 10 with a fan and a heater, but in this embodiment, the saturated steam supply device 20 and the superheated steam supply device ( The case of having 30) will be described.

     Saturated steam supply device 20 is installed on the outer rear of the upper plate 11 of the cooking chamber to heat the water supplied from the water supply unit 40 to evaporate. To this end, the saturated steam supply device 20 includes a steam container 21 for storing water supplied from the water supply unit 40 and a steam heater 22 provided in the steam container 21 for evaporating the stored water into saturated steam. ).

     Saturated steam supply device 20 is connected to the water supply unit 40 by the water supply pipe 41, the water supply unit 40 and the water tank case 42 is fixed to the outside front of the upper plate 11 of the cooking chamber It is provided with a bucket 43 is detachably mounted to the bucket case 42. On the other hand, the water supply pipe 41 is provided with a water supply valve 41a for opening and closing the water supply pipe 41 to adjust the amount of water supplied to the saturated steam supply device 20.

     In addition, the saturated steam supply device 20 is connected to the superheated steam supply device 30 by the steam pipe 23, the generated saturated steam is supplied to the superheated steam supply device 30 through the steam pipe 23 and overheated. The steam supply device 30 further heats this saturated steam and changes it into superheated steam having high thermal energy.

     3 is a cross-sectional view taken along line II ′ of FIG. 2. As shown in FIG. 3, the superheated steam supply device 30 includes a superheated steam duct 31 installed outside both side plates 13 of the cooking chamber and inside the superheated steam duct 31 for circulation of steam. It is provided with a circulation fan 32 to be installed, and a superheated steam heater 33 which is installed at the outer periphery of the circulation fan 32 and supplies heat necessary for changing saturated steam into superheated steam. Here, the superheated steam heater 33 preferably uses a fin heater to widen the heat exchange area so that heat transfer can occur effectively.

     Since the circulation fan 32 is a centrifugal fan having a plurality of blades, when the circulation fan 32 rotates, suction force is generated in the axial direction of the circulation fan 32 to suck saturated steam inside the cooking chamber 10. Discharge in the radial direction of the circulation fan (32). In addition, the suction input of the circulation fan 32 is introduced into the saturated steam generated by the saturated steam supply device 20 through the steam pipe 23 and is also discharged in the radial direction of the circulation fan 32. In this process, the saturated steam is changed into superheated steam while passing through the superheated steam heater 33 located at the outer circumference of the circulation fan 32, and the superheated steam is supplied into the cooking chamber 10.

     A plurality of inlet holes 13a and outlet holes 13b are formed in both side plates 13 of the cooking chamber for circulation of steam in and out of the cooking chamber 10 and supplying superheated steam into the cooking chamber 10. The inlet hole 13a is disposed near the center of the side plate 13 and the outlet hole 13b is disposed outside the inlet hole, that is, at the edge of the side plate 13 (FIGS. 1 and FIG. 2).

     On the other hand, as shown in Figures 1 and 2, the heating cooking apparatus according to the present invention has a tray 50 for collecting the oil or water falling from the food is mounted on the bottom of the food when cooking.

     Figure 4 is a perspective view showing a tray of the heating cooking apparatus of Figure 1, Figure 5 is a perspective view showing a tray according to another embodiment in the heating cooking apparatus according to the present invention. 4 and 5, the tray 50 is a container shape having a large area and the bottom surface 52 of the superheated steam supplied through the outlet hole 13b of the side wall of the cooking chamber toward the lower portion of the food. The reflecting portion 51 for guiding is formed.

     The reflector 51 preferably has a height corresponding to the position of the outlet hole formed in the lower side of the plurality of outlet holes 13b formed in the side plate 13 of the cooking chamber.

     The reflecting portion 51 is formed to protrude upward along the front and rear directions of the tray 50 at the middle of the tray bottom surface 52, and the inclined surface 51a inclined downward from both sides from the line M forming the apex. It includes. The inclined surface 51a guides the superheated steam supplied at a predetermined angle toward the tray 50 toward the bottom of the food so that the food is cooked uniformly and the efficiency is also improved.

     One inclined surface 51a inclined to one side may be formed in one plane as shown in FIG. 4, but may be embodied as two or more planes having different inclination angles to guide the superheated steam more effectively toward the lower side of the food. Can be. In addition, the inclined surface 51a may be implemented as a curved surface having a constant curvature as shown in FIG. 5.

     Next, the operation of the heating cooking apparatus having the above configuration will be described.

     As shown in FIG. 1, after the food is placed on the food holder 60 in the cooking chamber 10 in which the tray 50 is mounted, the door 2 is closed and the control panel 3 is operated to operate the heating cooking apparatus. It works. When the operation of the heating cooker is started, the water supply valve 41a of the water supply pipe 41 is opened, and the water in the water tank 43 is supplied to the steam container 21 of the saturated steam supply device 20 through the water supply pipe 41. do. The water supplied to the steam container 21 is evaporated by the steam heater 22 (see FIG. 3) to be saturated steam, and the saturated steam is formed by the steam tube 23 due to the suction force caused by the rotation of the circulation fan 32. It is sucked into the superheated steam supply device 30 through. Suction saturated steam is discharged in the radial direction of the circulation fan 32 by the circulation fan 32 and is supplied with heat from the superheated steam heater 33 to become a superheated steam state. It is supplied into the cooking chamber 10 through the outflow hole (13b) formed in the.

     The superheated steam supplied into the cooking chamber 10 cooks the food by transferring heat to the food, and the steam whose temperature is lowered in this process flows into the inlet hole 13a of the cooking chamber side plate by the circulation fan 32. After being heated by the superheated steam heater 33 again, it is re-introduced into the cooking chamber 10 through the outlet hole 13b.

    In this process, the tray 50 mounted on the lower portion of the food has a superheated steam relatively to other parts compared to other portions of the superheated steam introduced into the tray 50 through the inclined surface 51a formed in the reflecting portion 51. It is to guide the lower side of the difficult-to-reach food to effectively heat transfer to improve the cooking efficiency of the heating cooking apparatus.

      As described above, the heating cooking apparatus according to the present invention is provided with a tray for guiding the heat supplied from the side of the cooking chamber toward the food to effect heat transfer, thereby improving the cooking efficiency of the product. In addition, since the food is cooked uniformly, the taste of the food is improved.

Claims (6)

A cooking chamber having both side plates and a heat supply unit installed to supply heat to the inside of the cooking chamber through the side plates, and mounted at a lower portion of the food and guiding heat supplied from the heat supply unit toward the food. Includes a tray having a reflecting portion, The heat supply unit includes a saturated steam supply device installed on the cooking chamber top; and a superheated steam supply device installed on the cooking chamber side plate; The superheated steam supply apparatus includes: a superheated steam duct coupled to an outer side plate of the cooking chamber; and a circulation fan installed inside the superheated steam duct for circulation of steam; and a superheated steam heater installed at an outer circumference of the circulation fan; Heating cooking apparatus comprising a. delete The heating cooking apparatus according to claim 1, wherein the reflector includes an inclined surface protruding upward from a middle portion of the bottom plate of the tray and inclined downward from both sides of the line M formed at its apex. . The heating cooking apparatus according to claim 3, wherein the inclined surface comprises at least one plane.       The heating cooking apparatus according to claim 3, wherein the inclined surface comprises at least one curved surface having a constant curvature.       The method of claim 1, wherein the side plate comprises an outlet hole formed in the lower side of the side plate for discharging heat to the lower portion of the cooking chamber, the reflector can reflect the heat discharged from the lower outlet hole toward the bottom of the food Heating cooking apparatus, characterized in that it has a height corresponding to the position of the lower outlet hole.

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