KR100674570B1 - A humidity removing method of convection microwave oven - Google Patents

Abstract

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a moisture removal method for a confectionery microwave oven, and more particularly to a moisture removal method for a confectionery microwave oven which removes moisture generated in a compost during cooking. When the heating of the heater is performed during alternating heating of the heater and microwave in the combination mode of the contact-type microwave oven, the damper for controlling the inflow of air between the electric chamber and the cooking chamber is maintained in a closed state to increase the heating efficiency of the heater. Even when the alternating heating is performed in the microwave mode, the damper keeps the closed state, resulting in excess moisture from the food. Therefore, in order to remove the moisture generated in the cooking chamber, the present invention drives the convection fan in the microwave heating of the combi mode. As a result, an air flow is generated from the cooking chamber to the exhaust port formed in the upper plate of the convection microwave oven by driving the convection fan, thereby removing the moisture generated in the cooking chamber.

Conviction Microwave, Combi mode, Moisture

Description

[0001] The present invention relates to a moisture removing method for a microwave oven,

FIG. 1A is a perspective view of a general convection microwave oven; FIG.

FIG. 1B is a rear view of a conventional convection microwave oven. FIG.

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a microwave oven,

FIG. 3 is a block diagram of the operation control of the comfort microwave oven according to the present invention.

FIG. 4 is a flowchart illustrating an operation control for removing moisture generated in a cooking cavity of a confectionery microwave oven according to the present invention. FIG.

              Description of the Related Art [0002]

4: Magnetron 9: Heater

25: Convection fan motor 80: Electric room fan

90: Conviction pan 300:

310: signal input unit 320:

330: electric field fan motor 350: damper

395: Power supply

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a confectionery microwave oven, and more particularly, to a method and apparatus for removing moisture from a confectionery microwave oven.

A microwave oven is a microwave oven that uses a microwave oven to melt or cook food using a high frequency generated by a magnetron, a heater on the top of the cooking chamber, or a contraband fan. In addition to the high frequency cooking, And a multi-functional microwave oven that can be used.

In general, a microwave oven is a device for heating food by a high frequency. The microwave oven is equipped with a magnetron on one side electric room and a high frequency generated by the magnetron is irradiated on the inside of the cooking chamber. On the bottom of the cooking chamber, . At the bottom of these trays, there is installed a tray motor which can rotate the tray. Accordingly, the cooking vessel placed on the tray rotates along with the tray, so that the high-frequency waves irradiated to the cooking chamber are uniformly transferred to the food in the vessel and uniformly heated.

Such a microwave oven can greatly shorten the cooking time of the food due to the high thermal efficiency, reduce the loss of nutritional value during the cooking, thawing and warming of the food, and can be conveniently used as it is directly irradiated while the food is stored in the container have.

Particularly, in the recently developed microwave oven, by providing a heater and a blowing fan using resistance heat, it is possible to heat food by heat of the heater together with cooking function of microwave, like a conventional microwave oven, A contact model is constructed which enables cooking that requires browning of the surface. Hereinafter, the microwave oven to be described in the prior art and the present invention is a contact model.

The microwave oven is divided into a microwave microwave mode and a heater mode. The heater mode consists of a combination mode and a combi mode.

FIG. 1A is a perspective view of a general convection microwave oven, and FIG. 1B is a rear view of a general convection microwave oven.

Generally, a cooking chamber 2 is formed in a cavity 1 serving as a frame of a microwave oven. The cooking chamber 2 is filled with cooking water and cooked while being heated by microwaves or heat from a heater.

An electric field chamber (3) is provided at one side of the cavity (1) where electrical parts for microwave oscillation are installed. A magnetron (4) for generating a microwave is mounted on one side wall of the electric field chamber (3) and the cooking chamber (1). The magnetron 4 scans the microwave with the cooking chamber 2. In addition to the magnetron 4, the electric field chamber 3 is provided with a plurality of electrical components. Examples of electrical components installed in the electric field chamber 3 include a magnetron 4, a high-voltage capacitor, and a high-voltage transformer.

The front surface of the cavity 1 is formed by a front plate 5 and a portion of the front plate 5 corresponding to the cooking chamber 2 is opened. An inlet port 6 is formed in the side wall of the cavity 1 for partitioning the cooking chamber 2 and the electric field chamber 3. The air intake port 6 is a portion through which air for sucking air into the cooking chamber 2 and discharging water vapor generated during cooking to the outside is passed. A plurality of through holes are formed in the air inlet 6, and a damper 350 for controlling the opening and closing of the air holes is formed. When the damper 350 performs the closing operation, the electric field chamber and the cooking chamber are separated, and when the damper 350 performs the opening operation, air circulation is performed from the electric chamber to the cooking chamber.

An upper plate (7) is provided on the upper surface of the cavity (1). An exhaust port 8 through which air circulated in the cooking chamber is discharged is formed on the upper plate 7. Various components are installed on the upper plate 7 including a heater 9 and a convection fan motor 25.

The upper plate 7 is provided with a cooking chamber 11 for minimizing microwave leakage while feeding the heat of the heater 9 to the inside of the cooking chamber 2 to be described below. The heater (9) is installed on the upper surface (11) of the cavity (1). The heater 9 supplies heat to the interior of the cooking chamber 2 to heat the food.

1B, an electric field chamber fan 80 for discharging the heat generated in the electric field chamber 3 to the outside is formed on the rear surface of the contact-facing microwave oven, and the air in the cooking chamber 2 is heated and circulated Respectively, are mounted. The convection fan 90 circulates the air inside the cooking chamber 2 to the heater 9 to remove humidity and circulate the cooking air to the electric room fan 80. When the temperature of the electric room 3 is abnormal And is driven to prevent it from rising.

Generally, in the microwave mode, the moisture generated by heating the cooked food in the cooking chamber is taken out to remove the moisture generated in the cooking chamber 2. To this end, the electric room fan motor (not separately shown) in the electric room 3 operates and the generated wind is introduced into the cooking chamber 2.

In the heater mode, when the food is heated by the heater, the air temperature around the food should be heated to a very high temperature. Therefore, the damper 350 prevents the air from flowing into the cooking chamber 2 by blocking the inflow portion 6 through which the air flows, so that the heat inside the cooking chamber 2 can not escape to the outside. As a result, the leakage of heat inside the cooking chamber 2 is prevented.

On the other hand, in the combi mode, the heater mode and the microwave mode are alternately heated. Therefore, when the cooking chamber 2 is heated in the heater mode, the heating proceeds in a state in which the damper 350 is closed to increase the thermal efficiency of the heater. Thereby, the air flow between the electric field chamber 3 and the cooking chamber 2 is cut off.

When the microwave is operated after the heater is driven according to the combi mode, the heating proceeds with the damper 350 being closed. When the heating proceeds in the microwave mode, the water of the food is excessively generated. However, since the damper is in a closed state, the inflow of wind into the cooking chamber 1 is blocked. As a result, excessive moisture generated in the inside of the room can not escape to the outside.

FIG. 2 is a flow chart of operation control showing a combi-mode operation control process of the conventional confectionery microwave oven according to the related art.

First, the operation mode of the con- version microwave oven is selected. In order to select an operation mode, an operation mode selection signal is input through a keypad (not shown) formed on the front surface of the contact-type microwave oven main body (operation 100).

If the operation mode input in step 100 is the combi mode (operation 110), heater heating and microwave heating are alternately performed. At this time, the operation mode during the alternating heating according to the current combination mode is determined (operation 120).

Accordingly, in the process of alternate heating according to the combination mode, if the heater is in the current mode, the damper 350 maintains the closed state. The reason why the damper 350 is closed is that the heater is required to have a high temperature, so that the damper 350 is used to block the inflow of air so that the heat inside the cooking chamber 2 does not go out. In the heater mode, the electric filament chamber fan 80 and the convection fan 90 are driven (operation 150). And the heat generated in the electric field chamber is cooled by driving the electric field chamber fan (80). And the air is circulated from the inside of the cooking chamber to the outside by driving the convection fan 90.

When the heater mode operation according to the combi mode has elapsed (Step 160), the operation returns to Step 120 to alternately heat the microwave mode according to the combi mode.

Meanwhile, in step 120, the damper 350 maintains the closed state even in the current microwave mode. In the microwave mode, the electric field chamber fan 80 is driven to cool the heat generated in the electric field chamber 3. However, the contraction fan 90 does not operate. During the operation of operation 130, moisture is excessively generated from the food due to irradiation of the microwave. However, since the damper 350 is maintained in a closed state, no air flows between the electric room 2 and the cooking chamber 2, so that the moisture can not be removed.

If it is determined in step 140 that the microwave operation time set in advance in the alternate heating of the combi mode has elapsed in operation 140, Heating is performed.

In this manner, steps 120 through 160, in which the heater mode and the microwave mode are repeatedly performed by the alternate heating of the combi mode, are alternately repeated until the cooking is completed by the heater and the microwave according to the combination mode (Operation 170).

Accordingly, the heating method of the conventional convection microwave oven has the following problems.

Conventionally, when the heater is heated in the combination mode of the convection microwave oven and the alternating heating of the heater and the microwave, the damper for controlling the inflow of air between the electric chamber and the cooking chamber is kept in a closed state to increase the heating efficiency of the heater . Even when alternating heating is performed in the microwave mode thereafter, the damper maintains the closed state. However, when heated in the microwave mode, moisture is excessively generated from the food, and the damper is kept closed as in the heater mode. As a result, there is a problem that air does not flow into the cooking chamber from the electric room, and excessive moisture generated in the cooking chamber is not removed.

Accordingly, it is an object of the present invention to provide a moisture removing method of a confectionery microwave oven which removes moisture generated in a microwave oven according to a combi mode.

According to another aspect of the present invention, there is provided a method for removing moisture in a contact-type microwave oven, the method comprising: driving the electric field chamber fan and the convection fan in a state where the damper is closed to block air flow in the electric- An alternating heating control step of controlling the alternating heating by driving the electric room chamber fan while the damper is closed and stopping the contraction fan at the time of wave heating; A time checking step of determining whether the alternate heating control step is a predetermined time before the cooking is finished when a predetermined time has elapsed; When it is determined that the cooking is completed before the predetermined time, the heater and the magnetron are simultaneously heated, and the electric room chamber fan and the convection fan are driven in a state in which the damper is closed so as to block the airflow of the electric room chamber and the cooking chamber, And a maximum heating control step of causing the moisture to circulate through the exhaust port formed in the upper plate and the dewatering device to remove moisture.

Hereinafter, a method for removing moisture of a contact-type microwave oven according to the present invention will be described with reference to the drawings of the contact-type microwave oven of Figs. 1A to 1C.

3 is a block diagram showing the operation control of the comfort microwave oven according to the present invention.

In the microwave heating according to the combination mode, the present invention has the following control structure in order to remove excessive moisture generated from the food. A display unit 320 for externally displaying operation signals (operation mode and time, etc.) input through the signal input unit 310, A control unit 300 for performing control operations such as heating and moisture removal of the contact-type microwave oven, an electric room fan 80, an electric room fan 80 An electric room fan motor 330 for generating power for driving the electric room 3 and the cooking chamber 2 and a damper 350 for opening and closing to control the flow of air between the electric room 3 and the cooking chamber 2, A condenser fan motor 25 for generating power for driving the convection fan 90, a heater 9 for generating heater heat, and a magnetron 4 for irradiating a microwave .

Generally, in the microwave mode, microwaves are irradiated to the cooking chamber 2 by driving the magnetron 4. As the food of the cooking chamber 2 is heated by the irradiation of microwaves, moisture is generated from the food. Thereby removing moisture generated from the food to the outside, thereby removing the moisture generated in the cooking chamber 2. For this purpose, the electric room fan motor 330 in the electric room 3 operates and the generated wind flows into the cooking chamber 2. [ At this time, the damper 350 is opened so as to allow wind to flow from the electric field chamber 3 to the cooking chamber.

In the heater mode, when the food is heated by the heater 9, the air temperature around the food should be heated to a very high temperature. Therefore, the damper 350 prevents the air from flowing into the cooking chamber 2 by blocking the inflow portion 6 through which the air flows, so that the heat inside the cooking chamber 2 can not escape to the outside. That is, the damper 350 is closed. As a result, the leakage of heat inside the cooking chamber 2 is prevented.

On the other hand, in the combi mode, the heater mode and the microwave mode are alternately heated. Therefore, when the cooking chamber 2 is heated in the heater mode, the heating proceeds in a state in which the damper 350 is closed to increase the thermal efficiency of the heater. As a result, the air flow between the electric field chamber 3 and the cooking chamber 2 is blocked.

In accordance with the combination mode, heating continues while the damper 350 is closed even if alternating heating is performed by operating the microwave after the heater is driven. At this time, when the heating is performed in the microwave mode, the moisture of the food is excessively generated. However, since the damper 350 is in the closed state, the inflow of wind into the cooking chamber 2 is blocked. As a result, excessive moisture generated in the inside of the room can not escape to the outside.

Therefore, the present invention drives the converging fan 90 in the microwave mode operation after the heater mode in the alternate heating of the combi mode. The air in the cooking chamber 2 is transferred to the heater 9 through the exhaust port 8 formed in the top plate 7 of the convection microwave oven by the driving of the charging fan 90, And then is circulated into the cooking chamber 2 through the slits 11 formed in the upper plate 7. As a result, moisture generated inside the cooking chamber can be removed.

FIG. 4 is a flow chart of operation control for removing moisture generated in a bowl during cooking of a confectionery microwave oven according to the present invention.

First, the operation mode of the con- version microwave oven is selected. In order to select an operation mode, an operation mode selection signal is input through a keypad (not shown) formed on the front surface of the convection microwave oven main body (operation 200).

If the operation mode inputted in operation 200 is the combi mode, heater heating and microwave heating are performed by alternating heating as in the conventional art (operation 210). That is, in the heater mode in the course of the alternate heating according to the combination mode, the damper 350 maintains the closed state. The reason why the damper 350 is closed is because the heating of the heater 9 requires a very high temperature so that the heat inside the cooking chamber 2 flows into the electric room 3 or the air inside the electric room 3 flows into the cooking chamber 2) to block the inflow into the inside. In the heater mode, the electric filament chamber fan 80 and the convection fan 90 are driven. And the heat generated in the electric field chamber 3 is cooled by driving the electric field chamber fan 80. The air in the cooking chamber 2 is transferred to the heater 9 provided in the space formed in the upper portion of the cooking chamber through the air outlet 8 formed in the cooking chamber upper plate 7 by the driving of the convection fan 90. In addition, the air with the moisture removed by the heat of the heater 9 is circulated to the inside of the cooking chamber 2 through the punch 11 formed in the upper plate 7.

When the heater mode operation according to the combination mode has elapsed for a predetermined time, the heating is alternately performed in the microwave mode according to the combination mode. At this time, the damper 350 maintains the closed state even in the microwave mode. In addition, in the microwave mode, the heat generated in the electric field chamber 3 is cooled by driving the electric field chamber fan 80. At this time, moisture is generated from the food in the cooking chamber 2 due to irradiation of the microwave. However, since the damper 350 maintains the closed state, no air flows between the electric room 3 and the cooking chamber 2, and the moisture can not be removed.

As the alternating heating of the heater and the microwave continues in accordance with the combination mode, the amount of moisture generated in the cooking chamber continuously increases in the microwave mode.

In operation 220, it is determined whether alternating heating of the heater and microwave according to the combi mode has elapsed for 5 minutes or more. At this time, if 5 minutes have not elapsed, the alternate heating according to the previous combination mode, that is, the operation control of operation 210, is continued.

On the other hand, if the alternate heating according to the combination mode is heated for 5 minutes or more, moisture is excessively generated in the cooking chamber 2. [ Therefore, an operation control process for removing the moisture in the cooking chamber 2 in the combi mode is required.

The control unit checks whether the remaining time until the heating is continued in the combi mode and then ends in one minute (operation 230).

If the control unit 300 determines that one minute has elapsed before the alternate heating according to the combi mode is terminated, the microwave mode and the heater mode are simultaneously performed and the maximum heating is performed).

That is, the microwave is irradiated inside the cooking chamber, and at the same time, the heater row is output. At this time, the damper 350 for controlling the flow of air between the electric field chamber 3 and the cooking chamber 2 maintains the closed state. The reason why the damper 350 is closed is that the heating of the heater requires a very high temperature, so that the damper 350 is used to block the inflow of air so that the heat inside the cooking chamber 2 does not escape to the outside.

At the same time, the electric field chamber fan 80 and the contact-facing fan 90 are driven. And the heat generated in the electric field chamber 3 is cooled by driving the electric field chamber fan 80. The air in the cooking chamber 2 is circulated through the space formed in the upper portion of the cooking chamber 2 by the heat of the heater 9 to return to the inside of the cooking chamber 2.

At this time, moisture is excessively generated in the cooking chamber 2 due to irradiation of the microwave. However, the damper 350 blocks the passage of the air inlet formed to allow the wind to flow from the electric field chamber 3 to the cooking chamber 2. That is, since the damper 350 is kept closed, no air flows between the electric field chamber 3 and the cooking chamber 2, and moisture is formed.

However, according to the present invention, during the maximum heating of step 240, the moisture generated inside the cooking chamber 2 is absorbed by the exhaust port 9 formed on the top plate 7 of the convection microwave oven by the driving of the convection fan 90 To the upper portion of the cooking chamber 2 and heated by the heat of the heater 9. Therefore, moisture generated in the cooking chamber 2 can be removed. Then, the moisture-depleted air is circulated into the cooking chamber 2 through the porous portion 7 on the upper plate 7.

In this manner, in step 240, the maximum heating according to the combination mode is performed for one minute until the cooking is completed, and then is terminated.

As described above, according to the present invention, in the combi mode, the heater and the magnetron are driven for a predetermined period of time before the cooking is finished, and the air in the cooking chamber is circulated through the heater by driving the heating fan so that excessive moisture generated in the cooking chamber is removed As a basic technical idea.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. Therefore, the technical scope of the present invention should not be limited to the contents described in the detailed description of the specification, but should be defined by the claims.

The following effects can be expected due to the moisture removal method of the confectionery microwave oven according to the present invention.

When the heating of the heater is performed during alternating heating of the heater and microwave in the combination mode of the contact-type microwave oven, the damper for controlling the inflow of air between the electric chamber and the cooking chamber is maintained in a closed state to increase the heating efficiency of the heater. Even when alternating heating is performed in the microwave mode thereafter, the damper maintains the closed state. At this time, when heating in the microwave mode, moisture is excessively generated from the food, and the damper is maintained in a closed state as in the heater mode. As a result, air is not introduced into the cooking chamber from the electric room, and excessive moisture is generated in the cooking chamber.

In order to remove the moisture generated in the cooking chamber, the present invention drives the convection fan during the microwave heating in the combi mode. As a result, an air flow is generated from the cooking chamber to the exhaust port formed in the upper plate of the convection microwave oven by driving the convection fan, thereby removing the moisture generated in the cooking chamber.

Claims (1)

In the combination mode of the convection microwave oven, When the heater is heated, the electric room fan and the convection fan are driven in a state in which the damper is closed so as to block the air flow in the electric room and the cooking chamber. In microwave heating, the electric room fan is driven in a state in which the damper is closed, So that the alternating heating is controlled; A time checking step of determining whether the alternate heating control step is a predetermined time before the cooking is finished when a predetermined time has elapsed; When it is determined that the cooking is completed before the predetermined time, the heater and the magnetron are simultaneously heated, and the electric room chamber fan and the convection fan are driven in a state in which the damper is closed so as to block the airflow of the electric room chamber and the cooking chamber, And a maximum heating control step of circulating moisture through the exhaust port formed in the upper plate and the multi-chamber provided with the heater to remove moisture.

Images