WO2005015088A1

WO2005015088A1 - Cooking device and method of driving the same

Info

Publication number: WO2005015088A1
Application number: PCT/JP2004/011667
Authority: WO
Inventors: Hideko Tamura; Takahiko Yamasaki
Original assignee: Matsushita Electric Industrial Co., Ltd.
Priority date: 2003-08-08
Filing date: 2004-08-06
Publication date: 2005-02-17
Also published as: CN1833139A; JP2005061669A

Abstract

A cooking device capable of continuously feeding steam to a heating chamber over an extended time period despite its low electric power consumption and a small structure, and a method of driving the cooking device. A method of driving a cooking device having heating means (17) for heating an object to be heated placed in a heating chamber (11) and steam feeding means (15) for feeding steam into the heating chamber (11), and heating the object to be heated by feeding steam into the heating chamber (11). The amount of steam fed by the steam feeding means (15) to the heating chamber is reduced, and a portion of heating energy to the object to be heated is supplemented by the drive of the heating means (17), the portion being a portion equivalent to that lowered by the reduction in the steam feeding amount.

Description

Description Cooking device and its driving method <Technical field>

The present invention relates to a heating cooking device and a method of driving the same, and more particularly to a technology for reducing the amount of water used in steam heating and realizing continuous driving for a long time in a heating cooking device using steam (steam). <Background technology>

There is a heating and cooking apparatus that heats a heating chamber for accommodating an object to be heated by a heater and supplies steam to the heating chamber to perform heating cooking (for example, see Patent Document 1).

(Patent Document 1) Japanese Patent Application Laid-Open No. 541-1115448

The cooking device disclosed in Patent Document 1 fills the heating chamber with steam in parallel with the heating process by heating the heater, thereby enabling efficient cooking. In addition, a combined cooking device having a high-frequency heating function in addition to a steam generating function has been proposed. In such a cooking device, it is possible to perform cooking by appropriately combining heater heating and heating by high frequency.

However, in steaming dishes with long cooking times, such as reheating of frozen meatballs or aqua pappa (steaming fish and vegetables), there is no water in the evaporation source to supply steam during cooking. However, it is necessary to supply water during cooking. However, if the opening and closing door of the cooking device is opened to replenish water or the heating of the heater is stopped, the temperature in the heating chamber drops sharply and the heat loss increases. In addition, even for cooked materials that can recover from the effects of lowering the temperature, the effects on cooking time loss and cooking performance are significant. In addition, when heating and cooking were performed continuously without supplying water during cooking and heating was performed without supplying steam, the quality of cooking could be greatly affected by the presence or absence of steam.

For this reason, in the case of cooking that requires long-term heating, the amount of water used per unit time is reduced as much as possible, and heating equipment that enables long-term continuous operation without water collection is used. The demand for installation is increasing.

Conventionally, there is a heating and cooking apparatus having a configuration in which a steam supply source such as a boiler is provided outside the heating chamber to continuously supply steam, but in such a configuration, the boiler must be preheated before cooking. Preheating time, that is, the time required for preparation before cooking, is prolonged. In addition, since steam is supplied from outside the heating chamber, scales and the like accumulate in the heating section, causing a problem in hygiene. In addition, cleaning of the scale took time and effort to disassemble parts, and was not easy to use. Furthermore, the size of the apparatus itself has been increased, making it unfavorable as a heating and cooking apparatus for general households from the viewpoint of cost and energy saving.

The present invention has been made in view of the above circumstances, and provides a heating cooking apparatus capable of continuously supplying steam to a heating chamber for a long time and a driving method thereof, while having a low power and a small configuration. The purpose is to do.

In order to achieve the above object, a heating and cooking apparatus according to claim 1 of the present invention comprises: a heating means for heating an object to be heated disposed in a heating chamber; and supplying steam to the heating chamber. A method for driving a heating and cooking device that supplies steam to the heating chamber to heat the object to be heated, wherein the amount of steam supplied to the heating chamber by the steam supply means is reduced. In addition, the amount of decrease in heating energy to the object to be heated due to the decrease in the amount of supplied steam is supplemented by driving the heating means.

In this method of driving a cooking device, the supply of steam to the heating chamber is reduced and the heating means is driven, and the decrease in heating energy to the object to be heated due to the decrease in the amount of steam supplied is determined by driving the heating means. Since replenishment is performed, the supply of heat energy to the object to be heated can be kept constant while reducing the amount of water used. As a result, it is possible to maintain the heating without having to supply water or open the door during heating for a long time. Therefore, long-time continuous steam cooking can be performed.

3. The method for driving a heating cooking device according to claim 2, wherein the heating step of heating the object to be heated by supplying steam includes: a steam amount increasing period in which the heating chamber is filled with steam; After the period for increasing the amount of steam, the period for maintaining the amount of steam that drives the heating unit and the unit for supplying steam is included, and the period for maintaining the amount of steam supplies steam to the heating chamber by driving the unit for supplying steam. A steam heating step for reducing the amount of steam supplied to the heating chamber by the steam supply means, and supplementing the decrease in heating energy to the object to be heated by the decrease in the amount of steam supplied by driving the heating means. This is a period in which the evaporation suppression step and the evaporation suppression step are alternately performed.

In this method of driving the heating and cooking device, the heating chamber is filled with steam during the steam amount increasing period and moisture having a large heat capacity adheres to the surface of the object to be heated, thereby improving the heating efficiency of the object to be heated. Further, in the steam amount maintaining period after the steam amount increasing period, the evaporation suppressing step of reducing the steam supply amount by the above-mentioned supply means and supplementing the decrease in the heating energy by driving the heating means is performed by the steam suppression step. By alternately performing the heating step, it is possible to maintain a constant supply of heat energy to the object to be heated while reducing the amount of water used.

4. The method for driving a heating and cooking device according to claim 3, wherein the supply time of the steam by the steam supply means is limited to drive the heating means 1 ^, and the supply of steam by the steam supply means. the ratio between the time t ₂ to stop driving of said heating means without limiting, 0., characterized in that set in the range of 2≤ t ₂ <1.

In the driving method of the cooking apparatus, by that you set to a predetermined range of the ratio of driving time t E and t _2, and reduction of water consumption, the effect of preventing the drying of the heated object due to decrease steam Both effects can be obtained simultaneously.

The driving method of the heating cooking apparatus according to claim 4, the time t for driving the heating means to limit the supply of by that steam to the steam supply unit, 2 0 sec ≤ t _chi <6 0 It is characterized in that it is set in the range of seconds.

In this method of driving the heating cooking device, the amount of water used can be surely reduced by restricting the supply of steam and setting the time for driving the heating means to a predetermined time or more.

6. The driving method for a heating and cooking device according to claim 5, wherein a time t for driving the heating means by restricting the supply of steam by the steam supply means, and a supply of steam by the steam supply means repeat the time t ₂ to stop driving of said heating means without limiting the The cycle time is set in the range of 60 seconds to 200 seconds. In the driving method of the cooking device, the repetition cycle of the driving time and t ₂ is set in the range of Jo Tokoro, without Rukoto cause unevenness in heating energy supplied to the object to be heated, it can be uniformly heated Can be.

7. The driving method of a heating and cooking device according to claim 6, wherein the steam supply amount is reduced by reducing a power supply amount to the steam supply unit. In the method of driving the heating cooking device, the amount of steam supply can be easily controlled by reducing the amount of power supply to the steam supply means.

A heating cooking device according to claim 7, wherein a heating chamber for housing the object to be heated, heating means for heating the object to be heated arranged in the heating chamber, and steam to the heating chamber. A heating and cooking apparatus comprising: a steam supply unit; a heating unit; and a control unit that controls the steam supply unit. The evaporation source, wherein the steam supply unit is disposed in the heating chamber; An evaporation source heating means for heating the heating chamber to generate steam by reducing the amount of steam supplied to the heating chamber by the steam supply means. The heating energy of the object is reduced by driving the heating means.

In this heating cooking device, the control means reduces the supply of steam to the heating chamber and drives the heating means, and reduces the decrease in heating energy to the object to be heated due to the decrease in the amount of steam supplied to the heating means. , The supply of heat energy to the object to be heated can be kept constant while reducing the amount of water used. This makes it possible to maintain heating without having to supply water or open the door even during long-time heating. Therefore, long-time continuous steam cooking can be performed.

9. The heating cooking device according to claim 8, wherein the evaporation source is an evaporating dish for storing water in a heating chamber.

In this heating cooking device, steam can be supplied into the heating chamber with a very simple configuration, and the adhered dirt can be easily wiped off, so that maintenance becomes easy. 10. The heating cooking device according to claim 9, wherein the heating means is an upper heater disposed on a top surface of the heating chamber.

In this heating cooking device, steam leaning above the heating chamber is arranged above the heating chamber. By heating with the upper heater, it is possible to prevent the occurrence of dew condensation due to a temperature drop when the steam supply amount is restricted with high efficiency. In addition, since the heating method is a static heating method that does not agitate the air inside the heating chamber, extremely efficient heating can be realized without lowering the temperature of the heating chamber or the object to be heated. As described above, the radiant heat generated by the upper heater can quickly and efficiently replenish the decrease in the heating energy to the object to be heated due to the decrease in the steam supply amount.

The heating and cooking apparatus according to claim 10 is characterized by comprising a water tank for supplying water to the steam supply means.

In this heating cooking device, water can be continuously supplied from the water tank to the steam supply means, and continuous steam supply for a long time can be realized even if the amount of water stored in the evaporation source is small.

11. The cooking device according to claim 11, further comprising a pump for supplying water to the evaporation source in a water supply path from the water tank to the steam supply means, wherein the pump supplies the steam. The amount of steam supplied to the heating chamber is reduced by reducing the amount of water supplied to the means.

In this heating cooking device, the amount of water supplied to the steam supply means can be controlled by driving the pump, and it is possible to easily supply the necessary amount of water to the steam supply means as needed.

The cooking device according to claim 12, further comprising: a high-frequency generation unit that supplies a high frequency to the heating chamber, and wherein the steam supply unit includes at least one radio wave absorption layer that receives a high frequency and generates heat. An evaporating dish provided with a water reservoir in the evaporating section, and irradiating the evaporating dish with a high frequency from the high-frequency generating means to heat water in the evaporating dish to generate steam. And

In this heating cooking device, the steam in the evaporating dish can be heated by irradiating high frequency to the evaporating dish provided with the radio wave absorbing layer to generate steam.

FIG. 1 is a front view showing a state in which an open / close door of a heating cooking device according to the present invention is opened. FIG. 2 is a control block diagram of the cooking device. FIG. 3 is an explanatory diagram showing a basic principle of steam generation of the heating cooking device.

FIG. 4 is an external view of the heating block, in which (a) is a perspective view of an upper surface side and (b) is a perspective view of a rear surface side.

FIG. 5 is a view in the direction of arrow A in FIG.

FIG. 6 is an explanatory diagram showing an example of a drive sequence of the heating cooking device according to the present invention.

FIG. 7 is a partial cross-sectional view of a heating chamber of a heating cooking device according to a modification.

FIG. 8 is a schematic sectional view of a heating chamber of the heating cooking device according to the second embodiment. In the figure, reference numeral 11 denotes a heating chamber, 13 denotes a high-frequency generator (heating means), 15 denotes a steam generator (steam supply means), 17 denotes an upper heater (heating means), and 27 denotes water. Tank, 35, Competition heater (heating means), 53, Seed heater (Evaporation source heating heater), 71, Receiving pan, 74, High frequency heating element (High frequency absorption layer), 100, 2 0 0 is a heating cooking device. <Best mode for carrying out the invention>

Hereinafter, preferred embodiments of a heating cooking device and a driving method thereof according to the present invention will be described in detail with reference to the drawings.

(First Embodiment)

The heating and cooking apparatus according to the present invention is characterized in that during heating with steam supply, after the supply of steam from the steam supply means is stabilized, the amount of steam supply to the heating chamber is reduced intermittently at predetermined intervals while heating is performed. Drive means. This is characterized by maintaining a constant supply of thermal energy to the object to be heated, and realizing long-time continuous heating with steam supply while reducing the amount of water used.

First, the configuration of the heating cooking device will be described.

FIG. 1 is a front view showing a state in which an opening / closing door of a cooking device according to the present invention is opened, and FIG. 2 is a control block diagram of the cooking device.

As shown in FIG. 1, the heating and cooking apparatus 100 heats and heats an object to be heated by supplying at least one of heat and steam from a heating source to a heating chamber 11 that houses the object to be heated. Heating device that generates high-frequency waves as one of the heating means Ron (high-frequency generator) 13, a steam generator 15 as a steam supply means for generating steam in the heating chamber 11, and one of the heating means arranged above the heating chamber 11 It has an upper heater 17 and a control unit 39 (see FIG. 2) as control means for controlling these units as basic components.

The high frequency waves from the high frequency generator 13 are dispersed throughout the heating chamber 11 by the stirrer blades 23 for electromagnetic stirring that are rotationally driven. The steam generator 15 is supplied with water from a water supply tank 27 provided on the side of the heating chamber 11. The steam generating section 15 is provided at least at one corner on the back side of the bottom surface of the heating chamber 11. In the present embodiment, as an example, a configuration in which two evaporating dishes are arranged at both corners on the back side is shown.However, a configuration in which one evaporating dish is arranged on one side, or an evaporating dish having an elongated shape along the inner wall surface of the heating chamber 11 is used. A configuration in which they are arranged may be used. A heating chamber temperature sensor 31 such as a thermistor and an infrared sensor is attached to the back side of the heating chamber 11 to measure the temperature of the heating chamber 11. Further, a temperature sensor 32 for an object to be heated such as an infrared sensor is attached to the back side of the back side of the heating chamber 11 to measure the temperature of the object to be heated.

The heating and cooking apparatus 100 of the present invention includes one of a circulation fan 33 for stirring and circulating the air in the heating chamber 11 and one of heating means for heating the air circulating in the heating chamber 11. A room air heating section 37 consisting of a compensation heater 35 may be attached. The operation of each of these units is also performed by a control instruction from a control unit 39 including a microprocessor.

The heating chamber 11 is formed inside a box-shaped main body case 10 having an open front, and a light-transmitting window 4 1 for opening / closing an object to be heated of the heating chamber 11 1 is provided on a front surface of the main body case 10. An open / close door 41 with a is attached to open and close freely.

An operation panel 91 provided on the front side of the opening / closing door 41 has a start switch 93 for instructing the start of heating, and a desired program selected from cooking programs prepared in the storage unit 95 in advance. In addition to various operation switches such as an automatic cooking switch 97, there is provided a notifying means 99 for notifying a steam supply state such as a lamp.

The control unit 39 is supplied with power from a power supply unit 40 connected to a commercial power supply, and heating power is supplied to the high-frequency generation unit 13, the upper heater 17, the steam generation unit 15, and the like. Power distribution to each unit is controlled so as not to exceed the allowable power value.

The high-frequency generator 13 is disposed in a space below the heating chamber 11, and a stirrer blade 23 is provided substantially at the center of the bottom surface of the heating chamber 11 at a position for receiving the high frequency generated by the magnetron. These high-frequency generator 13 ゃ stirrer blades 23 are not limited to the bottom of heating chamber 11 and may be provided on another surface side of heating chamber 11 as well. Further, a configuration having a turntable in place of the stirrer blades 23 may be employed.

The steam generating section 15 has a heating block (metal base) 45 having a water reservoir recess (heating surface) 45 a serving as a heating source for generating steam by heating.

Here, the basic principle of steam generation by the heating and cooking apparatus 100 will be briefly described. FIG. 3 is an explanatory diagram showing the basic principle of steam generation of the heating cooking device. According to this, the water stored in the water supply tank 27 is supplied to the water supply pipe 51 through the check valve 49. In the middle pipe 51 a of the water supply pipe 51, the heat generated from the sheath heater 53 of the heating block 45 is transferred, so that the water in the middle pipe 51 a is heated. Some of the heated water boils when it becomes hot water, generates bubbles, and rapidly expands in volume. At this time, the check valve 49 on the water supply tank 27 side of the water supply pipe 51 is closed, and the backflow to the water supply tank 27 is prevented. Therefore, the volume-expanded water is intermittently supplied to the discharge-side pipe 55. As a result, the water level rises in the discharge-side pipe 55, and excess steam is discharged from the air vent hole 57 formed at the top, and the heated water flows from the discharge port 59 to the heating block 45. It is intermittently supplied to the water recess 45 a.

On the other hand, the water recess 45 a is also heated by the sheath heater 53, and the dropped heating water evaporates here and is supplied to the heating chamber 11. In other words, by the heat generated by the sheath heater 53 of the heating block 45, heated water is supplied to the water recess 45a and the water recess 45a is heated. As described above, the heated water is supplied to the water recess 45a, so that steam can be generated in a shorter time. The configuration for supplying water to the water reservoir recess 45a is not limited to the above, and a configuration for supplying water while controlling the amount of supplied water using a pump may be employed.

A specific configuration example of the above-described steam supply means will be described in detail below. Figure 4 shows an external perspective view of the heating block. (A) is the top side and (b) is the back side. The heating block 45 is a light-weight, highly heat-conductive aluminum die-cast product. The heating block 45 has a U-shaped sheath heater 53 embedded as an evaporation source heater inside the main body 61, and a water reservoir recess 45 a is formed on the upper surface side along the sheath heater 53. A heating section 45b is formed on the lower surface side to cover the intermediate pipe 51a of the water supply pipe 51. The water recess 45a and the heating section 45b are integrally formed by die casting and have an integrated structure with no connecting surface, etc., so that the heat generated by the sheath heater 53 can be conducted with high efficiency. .

A thermistor 65 as an evaporating dish temperature sensor for detecting temperature is inserted into the accommodation hole 63 located below the water sump recess 45 a, and the temperature near the sheath heater 53 of the main body 61 is Is measured. An opening hole 67 is formed at one end of the water recess 45a, and water from the discharge port 59 (see FIG. 5) is supplied into the water recess 45a. The shape and mounting position of the sheathed heater 53 and the heating section 45b can be appropriately changed according to the required heating amount, the installation space of the heating cooking device 100 in the housing, and the like. is there. The sheath heater 53 may be another type of heater such as a line heater or a ceramic heater.

The steam generator 15 is configured to supply steam from the bottom of the heating chamber 11 and efficiently diffuse the steam in the heating chamber 11. The surface of the water reservoir recess 45a of the heating block 45 is treated with a hydrophilic material containing silicic acid (Si02) or the like, so that a large contact area can be secured without water becoming spherical. It makes it easier to generate more steam. Even if dirt adheres, it can be easily removed. For example, in the process of steam generation, calcium, magnesium, chlorine compounds, etc. in the water may be concentrated and settle and settle at the bottom of the water reservoir M location 45a. Since it is open inside, it is possible to wipe off such dirt simply by wiping the water recess 45a with a cloth or the like.

Here, in order to explain the water supply path from the water supply tank 27 shown in FIG. 1 to the heating block 45, FIG. 5 shows a view in the direction of arrow A in FIG. It is the same as Fig. 3 explaining the above-mentioned principle of steam generation, but the water in the water supply tank 27 is supplied to the water supply pipe 51 through the check valve 49, and is supplied to the heating section 45b of the heating block 45. It is heated and supplied to the discharge side piping 55. Then, the heated water is intermittently supplied from the discharge port 59 to the water recess 45 a of the heating block 45. Note that the water supply pipe 51 is particularly A material having high thermal conductivity, such as a copper pipe, is preferably used around the heating section 45b. Therefore, in the present heating cooking device 100, steam can be supplied without using a large boiler or the like that requires preheating, and steam can be quickly supplied to the heating chamber. This makes it possible to supply steam with low power and a small configuration, and to increase cooking flexibility.

Next, at the time of heating with steam supply, after the supply of steam from the steam supply means is stabilized, the heating means is driven while the amount of steam supply to the heating chamber is intermittently reduced at predetermined intervals. The driving method of the cooking device according to the present invention will be described in detail. According to the driving method of the present cooking device, the amount of evaporation from the evaporation source is positively reduced, and the decrease in heating energy from the steam caused by this is supplemented by driving the heating means, and the object to be heated is The amount of water used is reduced without affecting the heating characteristics. This makes it possible to maintain the heating even during long-time heating with steam supply without artificially supplying water during the heating or opening the door. Therefore, stable continuous steam cooking over a long period of time becomes possible.

FIG. 6 shows an example of the driving sequence.

The heating step here includes preheating in which the heating chamber 11 is pre-heated before the steam is supplied to prevent a large amount of steam from condensing on the inner surface of the heating chamber 11, and main heating in which the steam is heated. Consists of This heating includes a steam amount increasing period in which the inside of the heating chamber 11 is filled with steam, and a steam amount maintaining period in which the heating means and the steam supply means are driven after the steam amount increasing period.

In the preheating, first, the heating of the competition heater 35 is performed and the circulation fan 33 is rotated to form a hot air circulation in the heating chamber 11 and heat the entire heating chamber 11. Then, after a lapse of a predetermined time, the upper heater 17 as the heating means is heated to further increase the temperature in the heating chamber. However, this preheating may be omitted in some cases. The object to be heated is placed in the heating chamber 11 before starting the preheating.

During the period of increasing the amount of steam, after the preheating is completed, the sheath heater 53, which is the evaporation source heater, is heated to generate water by heating the water supplied to the evaporating dish (time ta (eg, 10 minutes) in FIG. 6). while) . Specifically, when the steam is supplied into the heating chamber 11, the steam reaches the saturated steam amount at the time tb (for example, 7 minutes) in FIG. Steam as it is To the heating chamber 11 to fill the heating chamber 11 with a necessary and sufficient amount of steam. In the steam amount maintaining period, two different steps are repeated after the steam amount in the heating chamber 11 reaches a predetermined amount suitable for cooking by the steam amount increasing period. These two steps are a steam heating step in which steam is supplied to the heating chamber 11 by driving the steam supply means, and a reduction in the amount of steam supplied to the heating chamber 11 by the steam supply means. This is an evaporation suppression step of replenishing a decrease in heating energy to the object to be heated due to a decrease in the temperature by driving the heating means. By performing these steps alternately, the amount of water used can be saved.

Specifically, the steam heating step is a step in which the supply of steam by the steam generation unit 15 is performed without restriction and the drive of the upper heater 17 is stopped, and the evaporation suppression step is performed in the steam generation unit 15. This is a step of reducing the supply amount by restricting the supply of steam by the heater and driving the upper heater 17. Therefore, in the steam heating step, steam is supplied from the steam generation unit 15 to the heating chamber 11, and in the evaporation suppression step, the amount of power supplied to the sheath heater 53, which is the evaporation source heating heater, is reduced. The evaporation of water in 5 is restricted and the steam supply is reduced, and as a result, an increase in the amount of water used is suppressed. Here, "restricting the supply" means reducing the supply amount to a supply amount smaller than the original supply amount, or stopping the supply and setting the supply amount to zero. .

In this steam suppression step, the supply of high-temperature steam is restricted and reduced, so that the heating energy for the object to be heated tends to decrease. However, the decrease in the heating energy is supplemented by driving the upper heater 17. As a result, uniform heating energy is continuously supplied to the object to be heated.

In this way, during the first half of the heating step, the heating chamber is filled with steam during the steam amount increasing period, and the frozen meat is reheated and food such as aquapada is brought into contact with a large amount of steam while it is cold. Then, in the second half of the heating process, when the amount of steam in the heating chamber increases and reaches the saturated steam amount, and the steam amount stabilizes, the supply of steam is temporarily reduced, and the heat energy is reduced due to the decrease in the amount of steam supply. Is compensated by driving the upper heater 17.

In other words, the steam generated by the steam supply means tends to collect above the heating chamber. Then, the unevenly distributed steam is heated by the upper heater arranged above the heating chamber. As a result, the occurrence of dew condensation due to a decrease in the temperature of the heating chamber when the steam supply amount is restricted can be prevented with high efficiency. Heating by the upper heater 17 is a static heating method that does not agitate the air in the heating chamber 11, so that the air is not blown to the heated object to take away the heat of the heated object. However, since a local heating atmosphere near the object to be heated is not disturbed and the atmosphere temperature is not lowered, extremely efficient heating can be realized. If the temperature of the heating chamber 11 can be kept constant at a high temperature by the upper heater 17, when the supply of steam is stopped and then restarted, the amount of heat of the newly generated high-temperature steam is changed to the heating chamber 11. It is no longer spent for heating itself, but for heating the object to be heated. Therefore, it is possible to obtain a uniform and beautiful steamed state with high efficiency while reducing the amount of water used.

In the steam amount maintaining period during the main heating, it is preferable that the steam heating step and the steam suppressing step are performed under the following conditions. First, the time during which the supply of steam by the steam supply means is restricted to drive the heating means (the time of the steam suppression step), and the time during which the drive of the heating means is stopped without restricting the supply of steam by the steam supply means (Time of steam heating step) Set the ratio to t _{2 in} the range of 0. S ^ t ^ Z t ^ i. If this ratio is smaller than the above range, the amount of water used will increase and the water reduction effect will decrease. On the other hand, if the ratio is larger than the above range, the amount of water used is reduced, but on the other hand, the heated object is dried and the finished state is deteriorated. Also, the time t, for driving the heating means while restricting the supply of steam by the steam supply means, is set in the range of 20 seconds t ₂ ≤40 seconds. If the time of this steam heating step is shorter than the above range, even if the steam supply is restricted, the steam supply amount does not decrease immediately after the limitation, but decreases with some response delay. The actual effect of reducing the amount of water used is reduced. Also, if the time is longer than the above range, the temperature of the water recess 45 a serving as the evaporating dish of the steam generating section 15 decreases, and the water in the evaporating dish will be reduced the next time steam is supplied. It takes extra time to heat the steam, and the response to steam generation is poor.

Further, a time t _x for driving the heating means by restricting the supply of steam by the steam supply means, and a time for stopping the driving of the heating means without restricting the supply of steam by the steam supply means. The time of repetition cycles and between t _2, is set in the range of 6 0 seconds to 2 0 0 seconds. Similar to the time of repeated cycles above times t ₂ of this, exceeds the response speed of the steam generator from the steam generating portion 1 5 and shorter than the above range, the effect of reducing water consumption is reduced. On the other hand, if the length is longer than the above range, it takes extra time to heat the water in the evaporating dish when steam is supplied next time, and the responsiveness of steam generation deteriorates.

As an example each time, 4 0 seconds time ti vapor suppression step, the steam heating step time t ₂ 8 0 seconds, the cycle period t 3 of repetition may be 1 2 0 sec.

When the capacity of the water tank 27 of the heating device 100 was about 6 OO cc, the conventional steam heating method could only continuously heat for about 25 minutes. According to the method, water consumption can be reduced by more than 25% even at the average level, and continuous operation for a longer time is possible.

Furthermore, when the opening / closing door 41 of the cooking device 100 is opened to supply water, or when the heating of each heater is stopped, the temperature in the heating chamber 11 drops rapidly. Since efficient water replenishment is not performed, efficient heating and cooking can be performed. In particular, even when cooking a material to be cooked that cannot be recovered due to a decrease in temperature, it does not affect the quality of the cooked food, and does not cause loss of cooking time or cooking failure.

According to the driving method of the present invention described above, if a large amount of steam is supplied to the heating chamber 11 in the period of increasing the amount of steam at the beginning of heating, the finishing is moist without the need to input a large amount of steam in the subsequent period of maintaining the amount of steam. It was found that it was possible to do so. For this reason, the steam supply amount is kept as usual during the steam amount increase period in the first half of heating, and the steam supply amount in the steam amount maintenance period in the second half of heating is reduced. In the above-described embodiment, the upper heater 17 is used as the heating means. However, the present invention is not limited to this, and another heater such as a competition heater 35 may be used. You may. When a pump for supplying water to the steam generator 15 is provided, it is preferable that the amount of water supplied to the steam generator 15 be reduced by this pump to reduce the amount of steam supplied to the heating chamber. This makes it possible to appropriately control the amount of water supplied to the steam supply means, and to supply the necessary amount of water to the steam supply means as needed. It becomes easy to supply.

In the heating and cooking apparatus 100 of the present embodiment, when heating, the control unit 39 controls the thermistor 65 of the heating block 45, the heating chamber temperature sensor 31 for detecting the temperature in the heating chamber, or the heating target. The steam generation amount and the heater heating amount are feedback-controlled in accordance with the temperature detected by the object temperature sensor 32 to appropriately set the temperature and the steam amount in the heating chamber 11. This makes it easy to cook eggs that are difficult to control.

Further, the heating and cooking device 100 controls the amount of power supplied to the sheath heater 53 of the heating block 45 according to the temperature detected by the heating chamber temperature sensor 31 by the control of the control unit 39. (May be a continuous heating time described later). According to such a control method, when the temperature of the heating chamber 11 is higher than a predetermined value, the amount of power supplied to the sheath heater 53 during the generation of steam is reduced, and the detected temperature value of the heating chamber 11 is predetermined. If it is lower than the value, the amount of power supplied to the sheath heater 53 is increased. That is, when a large amount of heating of the heating chamber 11 at a low temperature is required, the amount of heating of the seeds heater 53 is increased so that water is evaporated quickly. On the other hand, when the temperature of the heating chamber 11 is high, since the temperature of the water recess 45 a of the heating block 45 has already been raised to such an extent that water evaporates, the sheath heater 53 is not wasted. The energy saving effect is enhanced.

Further, the heating and cooking device 100 may increase or decrease the amount of generated steam in accordance with the temperature detected by the heated object temperature sensor 32 under the control of the control unit 39. According to such a control method, when the surface temperature of the object to be heated is equal to or higher than the predetermined temperature, the amount of power supplied to the sheath heater 53 of the heating block 45 increases and water is supplied to the water recess 45a. . Due to the generated steam, the surface temperature of the object to be heated is prevented from rising by the supplied steam, so that excessive burning can be prevented.

Further, in the heating and cooking apparatus 100 of the present embodiment, since two steam generating sections 15 are provided at the bottom corners of the heating chamber 11, the amount of steam to be generated according to the heating content of the object to be heated can be reduced. It can be made variable and can be used to separate those that require a large amount of steam or those that require a small amount of steam, and the steam supply pattern can be set arbitrarily so that the desired steam supply amount is obtained.

In addition, the notification means 99 supplies steam during the supply of steam to the heating chamber 11. Notification to the effect. In this case, for example, when an LED is used, the notification is performed by a lighting operation or the like. Therefore, when the evaporation is supplied, the fact is notified by the notification means 99, and the steam supply state which is difficult to visually recognize from the external appearance of the cooking device 100 can be reliably grasped, and the safety against the high-temperature steam is improved. Enhanced.

Next, a modified example of the present embodiment will be described.

In this modified example, the evaporating dish of the steam generating section of the above-mentioned heating and cooking device 100 has a deep-bottom shape, and has no water tank. FIG. 7 shows a partial cross-sectional view of a heating chamber of the heating cooking device according to the present modification. In this case, the evaporation dish 46 of the steam generating section is formed in a deep bottom shape, and a seeds heater 48 as an evaporation source heater is arranged on the outer peripheral surface of the evaporation dish 46. A lid 52 having an opening is detachably provided on the upper surface of the evaporating dish 46, and supplies the steam generated from the opening to the heating chamber 11. The evaporating dish 46 may have a cylindrical shape with a bottom or an elongated groove shape along the wall surface of the heating chamber.

In the above configuration, water is mainly supplied before starting the heating of the object to be heated.However, since the amount of water stored in the evaporating dish 46 is large, the frequency of refilling after heating is minimal. Can be suppressed. Therefore, by implementing the above-described method of driving the heating cooking device, the amount of water used can be reduced, and long-time continuous heating with steam supply can be performed.

(Second embodiment)

Next, a second embodiment of the heating cooking device according to the present invention will be described.

FIG. 8 shows a schematic sectional view of a heating chamber of the heating cooking device according to the present embodiment.

On the wall surface of the heating chamber 11 of the present heating cooking apparatus 200, locking portions 7 2a and 7 2b for placing the tray 71 as an evaporating dish at a predetermined height position of the heating chamber 11 are provided. The receiving tray 71 is mounted in the heating chamber 11 by locking the end of the receiving tray 71 to the locking portions 72a and 72b. Receiving tray 71 has a shallow bottom shape capable of storing water, and is easily detachable at a plurality of height positions with respect to heating chamber 11. The tray 71 has at least a metal plate 73 serving as a plate main body, and a high-frequency heating element 74 (high-frequency absorption layer) arranged to face or contact the outer bottom surface of the plate of the metal plate 73. are doing. And, on the upper surface of the tray 71, a mesh for placing the object to be heated M is provided. Alternatively, a mounting table 75 having a large number of punch holes is attached.

The metal plate 73 is made of, for example, an aluminum plating steel plate or the like, and has a depth capable of holding water. It is preferable to apply a fluorine coating with high antifouling effect to the front side of the aluminum plating steel sheet and a black heat-resistant coating with high heat absorption effect to the back side. The high-frequency heating element 74 has a high-frequency heating film made of nitride and boride, which absorbs high-frequency waves and generates heat, in close contact with the base, on the surface opposite to the metal plate 73 side. The base is made of a ceramic material or a heat-resistant resin material, and a material having a high heat storage effect is suitably used. The engaging portions 7 2 a and 7 2 b are made of insulators provided on both sides along the direction in which the pan 71 is inserted into the heating chamber, and form a gap with the heating chamber 11. By doing so, the generation of sparks during high-frequency heating is prevented.

According to the heating and cooking apparatus 200 having the above configuration, the high frequency is generated from the high frequency generator 13 disposed on the bottom side of the heating chamber 11, and the high frequency is generated in the heating chamber 11 by the rotation of the stirrer blades 23. The diffusion supply. As a result, the high-frequency heating film of the receiving tray 71 generates heat to heat the high-frequency heating element 74, and the heat heats the water stored via the metal plate 73. Then, steam is generated from the tray 71 and is supplied to the heating chamber 11 above the tray 71. Therefore, in the present embodiment, the evaporation source heater corresponds to the high frequency generation unit 13, and by controlling the output of the high frequency generation unit 13, the amount of generated steam can be controlled.

In this case as well, the amount of water used can be reduced and the continuous heating with steam supply can be performed for a long time by implementing the above-described method of driving the cooking device.

Here, the results of cooking using the heating cooking device according to the first embodiment to heat an object to be heated by supplying steam will be described below. Each of Examples 1 and 2 and Comparative Examples 1 and 2 were cooked by changing the ratio of the time for energizing the sheathed heater of the steam generating section and the time for energizing the upper heater, and used until the end of cooking. Judgment was made based on the water volume, the quality of cooking of the object to be heated, and the condition of condensation on the surface of the object to be heated. The results are shown in Table 1. (table 1 )

Comparative Example 1 is a case in which steam was supplied continuously during heating and cooking without restricting the drive of the steam generation unit. The drive of the upper heater was not performed, and the steam supply time was set to 120 seconds. In the first and second embodiments, the amount of steam supplied to the steam generator is reduced by the drive method according to the present invention. In the first embodiment, the drive time of the upper heater is set to 20 seconds and the steam supply time is set to 100 seconds. In Example 2, the drive time of the upper heater was set to 40 seconds, and the steam supply time was set to 80 seconds. In Comparative Example 2, the time for driving the upper heater was 60 seconds, and the time for supplying steam was 60 seconds. Note that the cycle of driving the upper heater and supplying steam was repeated at a cycle of 120 seconds.

As a result, in Comparative Example 1, the amount of water used increased, exceeding the capacity of the water tank, and water supply during cooking was required. As for the state of the object to be heated, the force s, which is a good and moist state, and the amount of dew condensation remaining in the heating chamber increased. On the other hand, in Examples 1 and 2, the amount of water used was reduced, so that water supply during cooking became unnecessary, and the condition of the object to be heated was good. Further, in Comparative Example 2, although the amount of water used was reduced, the amount of water on the surface of the object to be heated was reduced and the surface became slightly dry.

Although the present invention has been described in detail and with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention.

This application is based on Japanese Patent Application No. 2003-289891 filed on August 8, 2003, the contents of which are incorporated herein by reference. Industrial applicability>

ADVANTAGE OF THE INVENTION According to the heating cooking apparatus of this invention, it becomes possible to operate continuously, reducing the amount of water used, even during long-time steam heating.

Claims

The scope of the claims

1. Heating means for heating an object to be heated disposed in a heating chamber, and steam supply means for supplying steam to the heating chamber, wherein heating is performed by supplying steam to the heating chamber to heat the object to be heated. A method for driving a cooking device,

The amount of steam supplied to the heating chamber by the steam supply means is reduced, and a decrease in heating energy to the object to be heated due to the decrease in the amount of steam supplied is supplemented by driving the heating means. A driving method of the heating cooking device.

2. The heating step of heating the object to be heated by steam supply

A steam amount increasing period for filling the heating chamber with steam,

A steam amount maintaining period for driving the heating unit and the steam supply unit after the steam amount increasing period,

The steam amount maintaining period includes: a steam heating step of supplying steam to the heating chamber by driving the steam supply unit; and reducing a steam supply amount to the heating chamber by the steam supply unit and reducing the steam supply amount. 2. The heating cooking according to claim 1, wherein the heating and cooking means is configured to alternately perform an evaporation suppressing step of replenishing a decrease in heating energy to the object to be heated due to the decrease by driving the heating means. How to drive the device.

3. Time t E by limiting the supply you drive the heating means of the steam by the steam supply means, the time to stop the drive movement of the heating means without limiting the supply of steam by the steam supply means t ₂ _{2. The} method according to claim 1, wherein the ratio of the heating cooking device to the heating cooking device is set in a range of 0.2 ≦ t ₂ .

4. The time t for driving the heating means by restricting the supply of steam by the steam supply means is set in a range of 20 seconds ti <60 seconds. A driving method of the heating cooking device according to the above.

5. And time ti you drive the heating means to limit the supply of steam by the steam supply means, and the time t ₂ to stop the movement drive of the heating means without limiting the supply of steam by the steam supply means 2. The method for driving a heating and cooking apparatus according to claim 1, wherein the time of the repetition cycle is set in a range of 60 seconds to 200 seconds.

6. The heating cooking device according to any one of claims 1 to 5, wherein the amount of steam supply is reduced by reducing the amount of power supplied to the steam supply unit. Drive method.

7. A heating chamber for storing the object to be heated,

Heating means for heating an object to be heated arranged in the heating chamber,

Steam supply means for supplying steam into the heating chamber,

A heating cooking device comprising: the heating unit and a control unit that controls the steam supply unit.

The steam supply means has a steam source arranged in the heating chamber, and an evaporation source heating means for heating the evaporation source to generate steam,

The control means reduces the amount of steam supplied to the heating chamber by the steam supply means, and replenishes a decrease in heating energy to the object to be heated due to the decrease in the amount of steam supplied by driving the heating means. A heating cooking device characterized by the above-mentioned.

8. The cooking device according to claim 7, wherein the evaporation source is an evaporation dish for storing water in a heating chamber.

9. The heating and cooking apparatus according to claim 7, wherein the heating means is an upper heater disposed on a top surface of the heating chamber.

10. The cooking device according to any one of claims 7 to 9, further comprising a water tank for supplying water to the steam supply means.

11. A pump for supplying water to the evaporation source is provided in the water supply path from the water tank to the steam supply means, and the pump is used to reduce the amount of water supplied to the steam supply means for heating. The cooking device according to any one of claims 7 to 10, wherein a steam supply amount to a room is reduced.

12. An evaporating dish provided with a high-frequency generating means for supplying high-frequency waves to the heating chamber, and wherein the steam supplying means has at least a part of a radio wave absorbing layer receiving heat and generating heat. Has,

10. The method according to claim 7, wherein a high-frequency wave from the high-frequency generator is applied to the evaporating dish to heat water in the evaporating dish and generate steam. A heating cooking device according to the item.