TWI551195B - Heating the conditioner - Google Patents

Description

Heating conditioner

The present invention relates to a heating conditioner required to heat an object to be heated.

In the prior heating conditioner, the heater was heated by a heater disposed above and below the conditioning chamber to cook it, and various proposals have been made. In such a heating conditioner, a grilling net is placed on a baking tray placed in a conditioning chamber, and the object to be heated is placed on the grilling net. (Refer to Patent Document 1).

[Previous Technical Literature] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2010-112593

However, in the heating conditioner described in Patent Document 1, when meat having a large amount of fish or fat is heated, moisture or oil is often splashed, and there is a problem that the inside of the conditioning chamber is easily dirty.

The present invention is to solve the aforementioned prior problems, and an object of the present invention is to provide a heating conditioner which can suppress the deterioration of the inside of the conditioning library.

The present invention is characterized in that: a conditioning library having an opening in front of the body; and an upper heater disposed in an upper portion of the conditioning library; and a lower heater disposed in a lower portion of the conditioning library And a door that closes the opening of the conditioning library; and a conditioning container disposed between the upper heater and the lower heater in the conditioning chamber; the conditioning container is supported by the bottom plate The bottom plate is formed in a concave shape by the side plate rising from the upper heater, and the upper end of the side plate extends to a height position in the vicinity of the upper heater.

According to the present invention, it is possible to provide a heating conditioner capable of suppressing the deterioration of the inside of the conditioning library.

2‧‧‧ Ontology

4‧‧‧Oven (heating conditioner)

26‧‧‧conditioning library

26e‧‧‧ openings

26f‧‧‧ frame

27a‧‧‧Upper heater

27b‧‧‧ Lower heater

31‧‧‧Tray

32‧‧‧

33‧‧‧ Grilled net

40‧‧‧ conditioning container

41‧‧‧deep

41a‧‧‧floor

41b‧‧‧ side panel

41d‧‧‧Upper

42‧‧‧ cover

42a‧‧‧ recess

43‧‧‧Handle

T1‧‧‧ Temperature Sensor

Fig. 1 is a perspective view showing a state in which a heating conditioner according to an embodiment of the present invention is embedded in a system kitchenware.

Fig. 2 is a schematic cross-sectional view showing the line A-A of Fig. 1 taken along the line.

[Fig. 3] A cross-sectional view showing the configuration of a temperature sensor in the conditioning library.

[Fig. 4] A perspective view of the heating conditioner.

[Fig. 5] A perspective view of the upper heater of the heating conditioner.

[Fig. 6] A perspective view of the lower heater of the heating conditioner.

[Fig. 7] Oblique view of the grilling net.

[Fig. 8] A perspective view of the conditioning container.

[Fig. 9] A perspective view of the reverse side of the deep disk.

[Fig. 10] (a) is a plan view of a deep disc, and (b) is a cross-sectional view taken along line B-B of (a).

[Fig. 11] (a) is a plan view of the lid body in a state where the handle is fallen down, (b) is an enlarged cross-sectional view of the CC line arrow of (a), and (c) is an enlarged sectional view of the DD line arrow of (a) .

Fig. 12 is a front elevational view showing a state in which a conditioning container (covered state) is housed in a conditioning library.

Fig. 13 is a cross-sectional view showing a state in which a conditioning container (with a lid state) is housed in a conditioning chamber.

Fig. 14 is a cross-sectional view showing a state in which a conditioning container (without a lid) is housed in a conditioning chamber.

[Fig. 15] The operation unit is illustrated, (a) when the power is turned on, (b) when the menu group is selected, and (c) when the menu is selected.

[Fig. 16] (a) When the steaming menu is selected, (b) when the health menu is selected, (c) when the bread fermentation baking menu of the bread and pastry menu is selected.

[Fig. 17] (a) When the net roasting menu is selected, (b) When the temperature setting of the oven selection menu is selected, (c) When the time selection of the oven selection menu is set.

[Fig. 18] (a) After the selection of the roasting menu, (b) in the conditioning, (c) in the end of the conditioning.

Hereinafter, an embodiment of the heating conditioner of the present invention will be described with reference to the drawings. In addition, although the following description is embedded in the embedded type of the system kitchenware, it can also be applied to a separate stand-alone heating conditioner placed on the kitchenware.

Fig. 1 is a perspective view showing a state in which a heating conditioner according to an embodiment of the present invention is housed in a system kitchenware.

As shown in Fig. 1, the oven 4 (heating conditioner) is integrally formed with a main body 2 including an electromagnetic conditioner 3, an operation unit 5, and the like, and the body 2 is opened by a top plate 1a from the upper surface of the system kitchenware 1. The hole 1b (refer to FIG. 2) is installed by hanging and embedding. The oven 4 and the operation unit 5 are operated from the front portion below the ceiling 1a of the system kitchenware 1. The operation unit 5 mainly performs the operation of turning on the power of the oven 4, turning off or selecting the menu, and setting the operation.

The electromagnetic conditioner 3 includes a panel 6 made of heat-resistant glass for placing a conditioning tool 92 (see FIG. 2) such as a pan, and a heating coil unit 25 for electromagnetically heating the conditioning device 92. Further, reference numerals 3a to 3c shown in FIG. 1 denote heating ranges, and show the placing portions on which the conditioning tool 92 is placed. The conditioning device 92 can be placed in the placing portions 3a to 3c to perform conditioning. Further, the edge portion around the panel 6 is protected by the panel frame 14.

The front surface side (near hand side) of the panel 6 is provided with an upper operation portion 9, and the upper display portion 10 is provided on the deep side thereof. The upper operation unit 9 mainly performs the operation of the heating coil unit 25. The upper display unit 10 is for displaying the setting state of the firepower or the like set by the upper operation unit 9.

The inside of the main body 2 is provided with a heating coil unit 25 or an electronic component of a heat generating component, and a blower fan (not shown) required for cooling the heat generating component or the electronic component.

Further, on the rear surface of the main body 2, exhaust heat of the heating coil unit 25 of the heat generating component or waste heat after cooling the electronic component is discharged to the exhaust ports 8a and 8b outside the body 2.

The oven 4 has a function of a heated object 30 (see FIG. 2) such as grilled fish or meat or pizza, and is provided below the heating coil unit 25 corresponding to the placing portion 3b of the fish body 2. Further, although the illustrated oven 4 is disposed on the left side of the body 2, it may be disposed on the right side of the body 2. Moreover, the oven 4 is called a baking oven, a grill, etc.

Further, the oven 4 is provided with, for example, a door 32 that can be pulled out in the front-rear direction (depth direction). The front of the door 32 is provided with a handle 11 that can be grasped by the hand when opening and closing.

Fig. 2 is a schematic cross-sectional view showing a line A-A of Fig. 1 taken along line. Further, in Fig. 2, the flow of air passing through the oven 4 is clarified and schematically illustrated.

As shown in Fig. 2, the oven 4 is provided with a box type conditioning chamber 26 having an opening portion for opening and exiting the object to be heated 30, that is, an opening 26e (an entrance and exit). The conditioning library 26 is made of, for example, a plate made of an aluminum alloy. The plurality of members which are formed into a predetermined shape by press working are welded or assembled by screws or the like, and include an upper plate 26a on the upper side, side plates 26b on the left and right sides (only the left side is shown), and a rear side. The plate 26c is a bottom plate 26d on the bottom side.

The upper portion of the conditioning chamber 26 is provided with an upper heater 27a made of a heating element such as an electric heating tube that heats the object 30 to be heated. Further, a lower heater 27b formed of the same heat generating body is disposed in the lower portion of the conditioning chamber 26.

Further, although not shown, the door 32 provided in front of the conditioning chamber 26 is provided with a tray supporting portion 38 (see FIG. 4) for supporting the tray (shallow tray) 31. On the tray support portion 38, the tray 31 is supported to be detachably attachable.

The tray 31 is formed into a rectangular shape in a top view by a material such as aluminum or ceramics, and is coated with a fluorine plating agent or the like on the surface. Further, a grill 33 is placed on the tray 31, and a conditioning container (deep tray) 40 is placed on the grill 33, and the object 30 to be heated is placed in the conditioning container 40. Further, the details of the conditioning container 40 will be described later.

An exhaust outlet 29 is provided in the upper portion of the conditioning chamber 26, and the exhaust outlet 29 communicates with an exhaust port 8a that is opened on the upper surface of the rear portion of the main body 2 through an exhaust passage 35 and an exhausting means 36 to be described later. Further, the exhaust outlet 29 is provided with a catalyst 34 for purifying the smoke or odor generated in the conditioning chamber 26, and a catalyst heater 37 for heating the catalyst 34.

The exhaust means 36 is disposed behind the conditioning library 26, An exhaust fan 36a for forcibly discharging smoke or odor from the exhaust port 8a to the outside of the body 2, an exhaust motor 36b for driving the exhaust fan 36a, and the like are provided. Further, the catalyst heater 37 and the exhaust motor 36b are electrically connected to the control unit 45.

Further, between the lower surface of the conditioning chamber 26 and the door 32, an air intake port (slit) 28 is provided. Further, the lower portion of the rear plate 26c of the conditioning chamber 26 is provided with a connection port 29a that communicates with the exhaust means 36. By the driving of the exhaust means 36, the outside air flows into the conditioning chamber 26 from the air intake port 28, and the cooling tray 31 is sucked by the exhaust means 36 via the connecting port 29a and then flows to the exhaust duct 36k side. Further, the waste heat in the conditioning chamber 26 is driven by the exhaust means 36, and flows to the exhaust duct 36k through the exhaust passage 35 and the exhaust means 36. Further, the exhaust motor 36b is provided with a self-cooling fan 36c for cooling the exhaust motor 36b.

Figure 3 is a cross-sectional view showing the configuration of the temperature sensor. In addition, FIG. 3 illustrates a state in which the oven 4 is taken out from the body 2, and the door 32 is removed from the oven 4 (this is also the case in FIG. 4).

As shown in FIG. 3, the conditioning library 26 is provided with temperature sensors T1, T2, and T3. The temperature sensor T1 is used to determine the presence or absence of the conditioning container 40 and is placed in front of the conditioning library 26. Further, the temperature sensor T1 is opposite to the side of the conditioning container 40. The temperature sensor T2 is used to determine the ignition in the conditioning reservoir 26 and is located above the conditioning container 40 (see Figure 2) of the rear panel 26c. The temperature sensor T3 stops the operation of the oven 4 when it detects that the temperature in the conditioning library 26 has risen excessively. The temperature sensors T1, T2, and T3 are electrically connected to the control unit 45.

Fig. 4 is a perspective view when the conditioning library is viewed from the entrance side.

As shown in Fig. 4, the oven 4 is provided with a frame body 26f having a slightly rectangular opening 26e on the front side. Further, the oven 4 is provided with a tray support portion 38 that is supported to be freely moved in and out in the front-rear direction through the opening 26e. The tray support portion 38 is pulled out together with the tray 31 by pulling the door 32 forward. Further, a grill 33 composed of a linear material is placed on the tray 31.

Further, a rail 49 (only the right side is shown) extending in the front-rear direction is fixed to the left and right side plates 26b of the conditioning chamber 26. The tray support portion 38 is provided on the left and right sides, and has a slide member 39 (see FIG. 3) supported to be slidable with respect to the rail 49. Further, the entire tray 31 can be pulled out toward the front side (near hand side) of the opening 26e.

Figure 5 is a perspective view of the upper heater of the heating conditioner, and Figure 6 is a perspective view of the lower heater of the heating conditioner.

As shown in Fig. 5, the upper heater 27a is attached to the upper portion of the conditioning chamber 26 (see Fig. 2), and is mainly arranged to be meandering in the front-rear direction, and is configured such that the terminal portion 27c is the rear plate 26c to the conditioning chamber 26 (refer to Figure 2) The outside side is extended. Further, the upper heater 27a is fixed to the upper plate 26a (see FIG. 2) of the conditioning chamber 26 through the fixed locks 16a and 16a, and is fixed to the rear plate 26c (see FIG. 2) through the fixed lock 16b.

As shown in Fig. 6, the lower heater 27b is attached to the lower portion of the conditioning chamber 26 (see Fig. 2), and is mainly arranged to be meandering in the front-rear direction, and is configured such that the terminal portion 27c is the rear plate 26d to the conditioning chamber 26 (refer to Figure 2) The outside side is extended. Moreover, the lower heater 27b is paired with the conditioning library 26 The rear plate 26c (see Fig. 2) is fixed by the fixed lock 16c.

The upper heater 27a and the lower heater 27b are controlled by a control unit 45 (see FIG. 2) provided above the conditioning chamber 26. The control unit 45 is disposed in a place that is not affected by the heat of the oven 4, and is electrically connected to the operation unit 5 (see FIG. 1) or the upper operation unit 9 (see FIG. 1).

Figure 7 is a perspective view of a grilling net.

As shown in Fig. 7, the grill 33 is composed of a plurality of support members 33a, a frame member 33b, and a reinforcing member 33c.

The support member 33a is a plurality of linear materials extending in the width direction (left-right direction) and arranged in parallel at a predetermined interval in the front-rear direction. Each of the support members 33a has a linear portion 33a1 that linearly extends from the center toward the left and right sides, and a curved portion 33a2 that is formed in a substantially V shape at the left and right ends.

The frame member 33b has a joint portion 33b1, 33b1 that extends in the front-rear direction and connects the right and left ends of the support member 33a, and a joint portion 33b2 that connects the right and left joint portions 33b1, 33b1 behind the rear support member 33a. The support portion 33b3 that is folded back toward the rear side of the support member 33a at the front end and extends slightly parallel to the joint portion 33b1.

The reinforcing member 33c is connected to the left and right joint portions 33b1 and the support portion 33b3 so as to be held at a constant height position with the tray 31 (see FIG. 2) of the support member 33a.

Figure 8 is a perspective view of the conditioning container, and Figure 9 is a perspective view of the reverse side of the deep disk. The conditioning container 40 can be freely mounted on the grilling net 33 Unloading. Further, the conditioning container 40 has, for example, a space (capacity) in which fish (for example, saury) can be discharged into the five tails with the head and tail facing forward and backward.

As shown in FIG. 8, the conditioning container 40 is configured by a deep dish (bakeware) 41, a lid body 42, and a handle 43.

Similarly to the tray 31, the deep disc 41 is formed of a material such as aluminum or ceramics, and is coated with a fluorine plating agent or the like on the surface. Further, the deep pan 41 has a bottom plate 41a having a substantially square shape and a side plate 41b rising upward from the outer peripheral edge portion of the bottom plate 41a, and is configured to have a concave shape.

On the upper surface of the bottom plate 41a, a ridge portion 41c extending in the width direction (left-right direction) is formed, and a plurality of strips are formed at intervals in the front-rear direction. Moreover, the ridge portion 41c1 (41c) located at one end (rear end) of the arranging direction of the ridge portion 41c is formed to be shorter than the other ridge portions 41c in the left-right direction.

The upper end 41d of the side plate 41b is formed with a flange 41e which is formed to be curved outward. By providing such a flange 41e, the conditioning container 40 is easily taken by the hand, making handling of the conditioning container 40 easy.

The lid body 42 is formed into a thin plate having a rectangular shape in a plan view by a stainless steel alloy material or the like, and has a concave portion 42a that can be fitted into the upper portion of the deep disc 41. In such a conditioning container 40, by providing the lid body 42, the width of the conditioning (for example, steamed food) can be expanded.

A flange portion 42b that abuts against the upper end 41d (flange 41e) of the deep disk 41 is formed on the outer periphery of the recess 42a. Further, a convex portion 42c having a quadrangular shape in plan view is formed in the central portion of the concave portion 42a. By forming the convex portion 42c in this manner, the flatness of the flange portion 42b can be made, and it is used. When the cover 42 covers the deep plate 41, it can be prevented from being covered.

Further, a side surface (peripheral surface) 42c1 on the front side of the convex portion 42c is formed with a step portion 42d which is formed higher than the height position of the bottom surface 42a1 of the concave portion 42a. Further, a step portion 42d is formed in the same manner on the side surface on the rear side of the convex portion 42c (see FIG. 11(a)). Further, a hole 42e for vapor venting is formed on the upper surface of the convex surface portion 42c at a plurality of points, and a groove 42f for positioning the handle 43 is formed.

The handle 43 is formed by, for example, bending a linear material made of a stainless steel alloy into a U shape, and the side surface 42c1 of the linear material before and after the convex portion 42c is supported to be rotatable. Further, when the handle 43 is dropped to the left and right, the base of the handle 43 is supported by the step portion 42d.

As shown in Fig. 9, the lower surface of the bottom plate 41a is formed as a concave strip portion 41f at a position corresponding to the above-described ridge portion 41c. Further, the recessed portion 41f is fitted to the support member 33a (see FIG. 7) of the grill 33 (see FIG. 7) one by one.

Figure 10 (a) is a plan view of a deep disc, and (b) is a cross-sectional view taken along line B-B of (a).

As shown in Fig. 10 (a), the conditioning container 40 is formed with a groove portion 41g between the ridge portion 41c and the ridge portion 41c. Further, on the upper surface of the bottom plate 41a, a concave water holding portion 41h is formed in front of the ridge portion 41c2 (41c) on the distal end side. The water holding portion 41h is heated in a state where water is discharged, so that superheated steam can be generated in a health menu to be described later, or the effect of removing smoke can be achieved.

As shown in Fig. 10 (b), the surface of the groove portion 41g (above) The central portion having the left-right direction is an inclined surface 41g1, 41g1 which is located at the highest position and descends from the central portion in the left-right direction. Further, on the upper surface of the bottom plate 41a, a confluence portion 41i extending in the front-rear direction on both the right and left sides of the groove portion 41g is formed. As a result, the water or oil that has flowed out of the object to be heated 30 (see FIG. 2) flows into the confluence portion 41i through the inclined surfaces 41g1 and 41g1 of the groove portion 41g, and the contact with the object 30 to be heated is lowered.

Fig. 11 (a) is a plan view of the cover body in a state where the handle is fallen down, Fig. 11 (b) is an enlarged cross-sectional view taken along line CC of Fig. 11 (a), and Fig. 11 (c) is an enlarged view of the DD line of (a) Sectional view.

As shown in Fig. 11 (a), the handle 43 has a base portion 43a, 43a extending in the direction orthogonal to the depth direction (front-rear direction) and a grip portion 43b extending in the depth direction (front-rear direction). The handle 43 is rotatably supported by the lid body 42 so as to be able to fall 90 degrees to the left and right from the standing state shown in FIG. Further, when the handle 43 is lowered by 90 degrees, the base portion 43a of the handle 43 is placed on the step portion 42d, and the grip portion 43b of the handle 43 is positioned on the recess portion 42a.

As shown in FIGS. 11(b) and 11(c), when the handle 43 is dropped in the horizontal direction (left-right direction), the base portion 43a of the handle 43 is supported by the step portion 42d, so that the grip portion 43b of the handle 43 is The bottom surface 42a1 of the recess 42a is in a state of being suspended (away). Thus, the slit S is formed between the grip portion 43b and the bottom surface 42a1, so that the slit S can be regarded as a gripping point, and the handle 43 can be easily grasped, so that the disassembly of the lid body 42 can be facilitated.

Moreover, the upper surface of the convex portion 42c is set to be flanged The upper portion of the portion 42b has the same height (see Fig. 11(c)). Further, the handle 43 when the lateral direction is lowered is configured so as not to protrude upward from the inside of the recess 42a (see FIGS. 11(b) and 11(c)).

Fig. 12 is a front elevational view showing a state in which a conditioning container (covered state) is accommodated in the conditioning library. Further, in FIG. 12, the state in which the door 32 is detached from the tray support portion 38 is obtained. Further, a cover 42 is attached to the deep disk 41.

As shown in Fig. 12, when the conditioning container 40 is housed in the conditioning chamber 26, the side plate 41b of the deep pan 41 extends to a height position in the vicinity of the upper heater 27a (the conditioning container 40 can be accommodated in the conditioning chamber 26 freely in and out). The maximum height of the base). For example, the distance (the shortest distance) between the upper heater 27a and the upper end 41d is set to 10 mm. Further, the height H of the side plate 41b is preferably set to be half or more (one-half or more) of the height H1 from the grilling net 33 to the upper edge portion of the opening 26e. Further, the height H of the side plate 41b is set so that the deep disk 41 does not come into contact with the upper heater 27a, and the deep disk 41 can pass the maximum height of the opening 26e.

Moreover, the width of the conditioning container 40 can be larger than the width of the grill 33, so that the capacity of the object to be heated can be increased more than that of the grill 33 to condition the object to be heated.

Further, the width of the heater 27a provided above the conditioning container 40 is formed to be larger than the width of the conditioning container 40. Thereby, it is possible to suppress uneven heating in the width direction of the object to be heated 30 (see FIG. 2) in the conditioning container 40.

Fig. 13 is a cross-sectional view showing a state in which a conditioning container (covered state) is accommodated in a conditioning library, and Fig. 14 is a cross-sectional view showing a state in which a conditioning container (without a lid state) is housed in a conditioning library.

As shown in Fig. 13 and Fig. 14, the upper plate 26a constituting the zenith of the conditioning chamber 26 is formed with a recessed portion 26a1 in which the upper heater 27a is housed. Thereby, even if the height of the side plate 41b of the deep pan 41 is regarded as the maximum height, the conditioning container 40 can be prevented from coming into contact with the upper heater 27a.

Further, although not shown, in the oven 4, a halogen heater is provided in the upper portion near the entrance of the opening 26e (the position of the symbol P), and in addition to suppressing uneven heating on the near hand side, the function of the halogen lamp can be utilized. The conditioning library 26 is easy to view.

Further, when the conditioning container 40 is housed in the conditioning chamber 26, it is inclined so as to gradually descend from the rear portion toward the front portion. Thereby, the moisture or oil that has flowed out from the object 30 to be heated (see FIG. 2) can flow through the groove portion 41g and the bus portion 41i, and is accumulated in the front portion of the bottom plate 41a.

Next, a heating method using the conditioning container 40 will be described.

Incidentally, the amount of the previous object to be heated is determined by the lower heater 27b, but since the position of the temperature sensor T1 is at the position facing the side plate 41b of the deep disk 41, The side plate 41b functions as a heat shield. Further, since the heating suitable for the amount determination of the temperature sensor is a weak heating force, the temperature rise of the object to be heated is slowed down, and the amount before heating is started as soon as the heating from the lower heater 27b is started. The judgment becomes impossible. Therefore, in the present embodiment, The amount of the object to be heated is likely to rise, and the amount is determined by the heating by the upper heater 27a. That is, when the amount of the food material (the object to be heated) is large, the temperature rise of the temperature sensor in the conditioning chamber 26 is moderated, and when the amount of the food material is small, the temperature of the temperature sensor rises sharply. This can be judged.

Further, in the conditioning using the previous grilling net 33, after the amount is determined, when the amount is large and the amount is small, the firepower is the same, and the time is lengthened or shortened. On the other hand, in the present embodiment in which the conditioning container 40 is used, after the amount is determined, when the amount is large and the amount is small, the heating power is changed, and the time is lengthened or shortened. Thereby, the fluororesin coating coated on the surface of the deep pan 41 can be protected.

Further, when the energization time of the lower heater 27b is lengthened to enhance the heating power, the temperature of the deep pan 41 is excessively increased, which may cause damage to the fluororesin coating of the deep pan 41. Then, by heating the lower heater 27b, the temperature rise is suppressed to suppress the damage of the fluororesin coating.

In addition, water or oil is scattered from the ingredients, which occurs when the ingredients exceed a certain temperature. Then, by heating the lower heater 27b to make the temperature of the foodstuff not exceed the predetermined temperature, it is possible to suppress the scattering of moisture or oil.

Further, according to the present embodiment, by using the conditioning container 40, a plate is present between the lower heater 27b and the food material, whereby it is suitable for the sauce with sauce. That is, when the conditioning of the grilling net 33 is used, the ON/OFF control of the lower heater 27b turns on when it is turned on, and the temperature drops when it is turned off, so that scorching occurs when it is turned on. Relative to Therefore, when the conditioning container 40 is used, even if the lower heater 27b is turned ON/OFF, the food material is indirectly heated by the bottom plate 41a of the deep pan 41, so that the material can be used even when the deep pan 41 becomes high temperature at the time of ON. The heating is performed at a lower temperature, and at the time of OFF, the temperature is maintained by the heat capacity of the entire deep disk 41. In this way, even if the ON/OFF of the lower heater 27b is repeatedly turned on, the bottom plate 41a of the deep pan 41 can be averaged to become a weak fire. Therefore, the temperature of the surface of the foodstuff is not excessively increased, and the firepower can be made to the inside of the foodstuff. The sauce is scorched for conditioning.

As described above, in the heating conditioner 1 of the present embodiment, the meat of the fish or fat is heated in the deep pan 41 by extending the height of the side plate 41b of the deep pan 41 to the vicinity of the upper heater 27a. Even if the water or oil that has flowed out is splashed, the side plate 26b (side surface) and the bottom plate 26d (bottom surface) in the conditioning chamber 26 can be prevented from becoming dirty. Therefore, cleaning in the conditioning library 26 becomes easy.

Further, in the present embodiment, the temperature sensor T1 is disposed at a height position opposed to the side plate 41b of the deep pan 41 of the conditioning container 40. Thereby, the presence or absence of the conditioning container 40 can be easily determined. In other words, when the deep disk 41 is accommodated, the heat from the lower heater 27b is blocked by the deep disk 41. Therefore, the temperature rise is slow by the heat capacity of the deep disk 41, and the depth is not stored. At the time of the disk 41, the temperature rises more sharply, whereby the presence or absence of the deep disk 41 can be judged.

Moreover, the conditioning performed by the conditioning vessel 40 can accomplish different conditioning results than the conditioning performed by the grilling grid 33. When the grilling net 33 is used, in the grilling conditioning, the object to be heated (hereinafter referred to as the food material) is placed on the grilling net 33. The lower tray 31 has water or oil dripping, so that the surface of the food can be baked crisp and the inside is juicy. On the other hand, by grilling the conditioning container 40 (without the lid 42), the water will run out and remain at the bottom of the deep dish 41 on which the food is loaded, so that the water will not dry out. Therefore, it is difficult for water to run away from the ingredients, and the meat can be baked in a soft state.

Further, in the present embodiment, the conditioning container 40 is provided with a lid body 42 that closes the upper opening and a reversible handle 43 that is rotatably supported by the lid body, and the lid body 42 is provided with the handle 43 falling down. The recess 42a of the handle 43 is housed. Thereby, the side plate 41b of the deep plate 41 can be disposed close to the upper heater 27a, and the side surface in the conditioning chamber 26 can be more suppressed from being dirty.

By the way, if the handle is formed of a thicker material, the heat of the upper heater will be shielded by the handle on the side where the handle is dropped, thereby reducing the heating efficiency, resulting in the falling side and the non-falling side of the handle. Uneven heating occurs. Therefore, in the present embodiment, the handle 43 is formed of a linear material, so that the heating efficiency of the handle 43 in the falling direction and the direction in which the handle 43 is not falling is hard to be different, so that uneven heating can be suppressed.

Next, an operation procedure of the operation unit 5 required for automatic conditioning in the oven 4 will be described. By the way, in recent years, the number of operation buttons to be operated by the user has increased as the number of automatic conditioning menus has increased (see, for example, Japanese Laid-Open Patent Publication No. 2014-23801). Therefore, it is necessary to perform operation while selecting a plurality of operation buttons, which impairs operability. Therefore, the following description of the heating conditioner for improving the operability will be described with reference to FIGS. 15 to 18. Figure 15 is a diagram showing the operation panel When the content is displayed, (a) when the power is turned on, (b) when the group menu is selected, and (c) when the grill menu is selected, FIG. 16 is (a) when the steaming menu is selected, and (b) when the health menu is selected. (c) When selecting the bread fermentation baking menu of the bread and pastry menu, Figure 17 is the (a) selection of the oven selection menu, (b) the temperature setting of the oven selection menu, (c) In the time setting of the oven selection of the grilling menu, Fig. 18 is the (a) selection of the whole roasting menu, (b) in the conditioning, and (c) after the conditioning is completed.

As shown in Fig. 15 (a), the operation unit 5 includes an oven operation unit 51 that performs setting and the like of a menu necessary for conditioning the conditioning library 26, and displays contents or setting contents input by the oven operation unit 51. Oven display unit 52. Moreover, the operation unit 5 is rotatably supported by the main body 2 (refer to FIG. 1), and when the operation unit 5 is swung from the main body, the operation display unit 5a is in a state of being inclined upward (refer to the figure). 1). The oven display unit 52 is disposed on the deep side of the operation display surface 5a, and the oven operation unit 51 is disposed on the near hand side of the oven display unit 52.

The oven operation unit 51 is provided with a start of conditioning, a stop of the closing of the "closed start", a start key 51a, a selection key 51b printed with "selection" when the various selections are performed, a menu, etc. The decision key 51c on which the "Menu Determination" is printed, the return key 51d on which the "return" is printed in the previous operation, and the small number of keys 51e on which the "small amount" is printed when the object 30 to be heated is small, The voice re-listening button 51f, which is operated with "voice re-listening", which is operated when the voice is re-listened, and the "smoker close-up|weak/medium/strong" are printed when the intensity of the range hood is switched. Range hood strong and weak switch button 51g. Again, turn off The start key 51a, the selection key 51b, the decision key 51c, and the upper part of the small number of keys 51e are provided with display lamps 51a1, 51b1, 51c1, and 51e1.

The oven display unit 52 includes, for example, a liquid crystal display unit 52a including a backlight, and a menu group printing unit 52b that arranges a plurality of menu groups in a horizontal row. That is, from the left side, there are "Barbecue", "Steamed", "No Fried", "Healthy", "Bread, Pastry", "Net Grill", and "Net Grill (Manual)". Further, the liquid crystal display unit 52a shown in FIG. 15(a) is in a state in which the power of the operation unit 5 is just turned on, and the backlight is turned off, and is in a non-display state.

In the state shown in Fig. 15 (a), by pressing the decision key 51c (or the selection key 51b), the state shown in Fig. 15 (b) is obtained. At this time, in the liquid crystal display unit 52a, the menus classified in each of the menu groups are all displayed. In other words, the "Barbecue" menu shows: "Roasted whole fish", "fish sliced ‧ dry matter", "sauce baked", "roasted shellfish", "burger", "meat ‧ vegetables" The "Steamed" menu shows "Steamed Vegetables", "Dumplings" and "Burning". The "No Fried" menu shows "Fried Chicken", "Fried" and "Tempura". The "Health" menu shows "Meat", "Fish Slices, Dry Food" and "Flavour Warm". The "Bread and Pastry" menu shows "Bread Fermentation Baking", "Donuts" and "Swiss Roll Cake". The "Net Grill" menu shows "Baked Whole Fish", "Meat, Vegetables" and "Pizza". In the "Baked (Manual)" itinerary, "Toasted Toast", "Squeaky" and "Up and Down Grill" are displayed.

Moreover, in the state shown in FIG. 15(b), in the liquid crystal display In the part 52a, the "Barbecue" menu (six menus) in the menu group is blinking, and the other menu groups are lit. Further, the display lamps 51b1, 51c1 are blinking. Further, in the liquid crystal display unit 52a, the accessory items used for the conditioning of the "grill" menu are "baked net" (baked net 33), "tray" (tray 31), and "baked dish" (deep plate 41). ).

Further, in the state shown in Fig. 15 (b), each time the selection key 51b (up key) is pressed, "grill" → "steaming" → "no frying" → "health" → "bread, pastry" → The blinking position of each menu group of "Net Grill" → "Net Grill (Manual)" will move.

In the state shown in Fig. 15 (b), by pressing the decision key 51c, the state shown in Fig. 15 (c) is obtained. At this time, in the liquid crystal display unit 52a, only the "grill" menu among the menu groups is displayed, and all the other menu groups are turned off. Further, in the liquid crystal display unit 52a, the "baked whole fish" in the "grill" menu will blink, and the other menus will light. Further, in the state shown in Fig. 15 (c), the display lamps 51b1, 51c1 are blinking.

In the state shown in Fig. 15 (c), each time the selection key 51b (up key) is pressed, "baked whole fish" → "fish sliced ‧ dry matter" → "sauce baked" → "baked shellfish" → "burger" → The flashing position of each menu of "Meats and Vegetables" will move. By causing the menu to be conditioned to flash, the decision button 51c is pressed to determine the menu.

Fig. 16 (a) shows a state in which the menu group of "steaming" is selected, and the object to be heated 30 (see Fig. 2) is sprinkled during conditioning to be steamed. When "steaming" is selected, in the liquid crystal display unit 52a, "baked net" (baked net 33) and a lid (cover 42 + handle) are displayed as an accessory system. 43), "Tray" (tray 31), "Bakeware" (deep plate 41). Further, in the liquid crystal display unit 52a, the character "sprinkling" is displayed, and the water amount "100" and the unit "ml" are also displayed. The amount of water sprinkling shows the amount of water suitable for each menu of "steamed vegetables", "dumplings" and "steamed". In addition, the numbers are displayed in 7 stages.

In the state in which the menu list of "health" is selected, the menu for superheated steam is used for conditioning, and the water holding portion 41h (see Fig. 10(a)) of the deep pan 41 is filled with water. Heating, with a heating process that removes more grease from the conditioned ingredients than usual heating. When "health" is selected, the "baked net" (baked net 33), "tray" (tray 31), and "baked dish" (deep plate 41) are displayed as an accessory in the liquid crystal display unit 52a. Further, in the liquid crystal display unit 52a, the characters of "superheated steam" and the characters of "water supply" are displayed, and the amount of water "10" and the unit "ml" are also displayed.

Fig. 16 (c) shows a state in which "bread fermentation baking" in the menu list of "breads and cakes" is selected. At this time, in the liquid crystal display unit 52a, "baked net" (baked net 33), lid (cover 42 + handle 43), "tray" (tray 31), and "baked dish" (deep) are displayed as an accessory system. Disk 41). Further, in the liquid crystal display unit 52a, the bread capacity "1.0" and the unit "jin" are displayed. Further, if necessary, the value of the bread capacity can be changed by pressing the selection key 51b.

Fig. 17 (a) shows a state in which the menu group of "Net Grill" is selected. At this time, in the liquid crystal display unit 52a, a "baked net" (baked net 33) and a "tray" (tray 31) are displayed as an accessory.

Fig. 17 (b) shows a state in which the "oven" in the "web grilling (manual)" stroke is selected. At this time, in the liquid crystal display unit 52a, a "baked net" (baked net 33) and a "tray" (tray 31) are displayed as an accessory. Further, the setting item "temperature", the set temperature "180", and the unit "°C" are displayed on the liquid crystal display unit 52a. The user can operate the selection key 51b to change the set temperature.

In Fig. 17 (b), after the temperature is set, by pressing the decision key 51c, the screen for setting the temperature of the liquid crystal display portion 52a is switched to the time setting screen. That is, as shown in FIG. 17(c), the setting item "time", the set time "00", and the unit "minute" are displayed on the liquid crystal display unit 52a. The user operates the selection key 51b to change the set time.

Further, although not shown, when the "toast" menu in the menu group of the "baked (manual)" stroke is selected, similarly to FIG. 16(c), the liquid crystal display unit 52a displays Set items, set time, and unit. In addition, when the menu group of "no frying" is selected, the "baked net" (baked net 33) and "tray" (tray 31) are displayed as an accessory in the liquid crystal display unit 52a. "Bakeware" (deep plate 41).

Thus, with the menu group or menu, the types of accessories used, the method of using water, or the amount of water are different. Therefore, when the menu group is selected, the accessories corresponding to the menu group are used in the menu group. The lower section is lit up to give a hint to improve operability. In addition, when the menu is selected, the water supply or sprinkling display or the necessary amount of water used in the method of using the water corresponding to the menu is displayed in the lower part of the menu to give a prompt. Improves operability.

In addition, a series of operations for performing the "roasting whole fish" conditioning will be described.

When the decision key 51c (or the selection key 51b) is pressed in the state shown in Fig. 15 (a) after the power is turned on, it becomes Fig. 15 (b). In the state of Fig. 15 (b), by pressing the decision key 51c, the menu group of "grill" is selected, and the state of Fig. 15 (c) is obtained. In the state of Fig. 15 (c), the selection key 51b is pressed, the "baked whole fish" menu is blinked, and the decision key 51c is pressed. As a result, as shown in Fig. 18(a), only the menu of "Baked Whole Fish" in the "Barbecue" menu group will be lit, and all other "Barbecue" menus will be turned off.

Further, in the liquid crystal display unit 52a, a character of "tail section firepower" is displayed as a setting item system, and a character of "strong, weak, and weak" is displayed as a firepower selection item. By pressing the selection key 51b (up key, down key) and moving the position of "■", any of "medium", "strong", and "weak" can be selected.

Then, in the state shown in Fig. 18 (a), the closing ‧ start key 51a is pressed, and heating is started. As shown in Fig. 18 (b), the liquid crystal display portion 52a is displayed indicating that the operation is being performed. mark. Further, when the closing ‧ start key 51a is pressed during heating, the heating is interrupted. The closing/starting key 51a is disposed at a position closest to the door 32 that closes the opening 26e of the front surface of the conditioning chamber 26 of the oven 4. Thereby, the heating start and the heating interruption can be performed while checking the inside of the conditioning chamber 26, and the operability can be improved.

Then, when the heating is completed, the state shown in FIG. 18(c) is obtained, and the character "additional grilling" is displayed on the liquid crystal display unit 52a. When the "additional grilling" is performed, the heating of the grilling is started by pressing the closing/starting key 51a again. Further, "additional grilling" is always displayed, and after a predetermined period of time (for example, five minutes), the state of Fig. 15 (a) is obtained.

In this way, the heating conditioner 1 is provided with an operation unit that displays a menu group in the upper stage and an accessory, a tail stage firepower, a firepower, a temperature, a time, and the like that are used in the lower stage. 5. Thereby, a large number of operation keys (closed ‧ start key 51a, selection key 51b, decision key 51c, return key 51d, etc.) can be selected to select a plurality of menus, and accessories, conditioning stations used for each menu The water supply, the method of watering, and the amount of water used are displayed on the liquid crystal display unit 52a, whereby operability can be improved.

The present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the invention. In the above-described embodiment, the case where the grilling net 33 on the tray 31 is placed on the conditioning container 40 is exemplified, but if the side plate 41b of the deep pan 41 extends straight below the upper heater 27a, The conditioning container is directly supported by the tray support portion 38 (sliding member 39).

4‧‧‧Oven

26‧‧‧conditioning library

26e‧‧‧ openings

26f‧‧‧ frame

27a‧‧‧Upper heater

33‧‧‧ Grilled net

38‧‧‧Tray Support Department

40‧‧‧ conditioning container

41‧‧‧deep

41b‧‧‧ side panel

41d‧‧‧Upper

42‧‧‧ recess

T1‧‧‧ Temperature Sensor

Claims (4)

A heating conditioner, comprising: a conditioning library having an opening in a front surface of the body; and an upper heater disposed in an upper portion of the conditioning library; and a lower heater disposed in the conditioning library a lower portion; a door that closes the opening of the conditioning library; and a conditioning container disposed between the upper heater and the lower heater in the conditioning chamber; the conditioning container is provided by the bottom plate The side plate rising from the bottom plate to the upper heater is formed in a concave shape; and the upper end of the side plate extends to a height position in the vicinity of the upper heater to suppress splashing of moisture or oil. The side or bottom surface of the aforementioned conditioning library. The heating conditioner according to claim 1, wherein the conditioning library is provided with a temperature sensor at a height position facing the side plate. The heating conditioner according to claim 1 or claim 2, wherein the conditioning container comprises: a lid body that closes an upper opening of the conditioning container; and a reversible handle that is rotatably The cover body is supported; the cover system includes a recess for accommodating the handle when the handle is dropped. The heating conditioner according to claim 3, wherein the handle is made of a linear material.