JP2007303740A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker improved in the finished state of a heated material in performing heat cooking operation in combination of heating by a heater heat source and microwave heating. <P>SOLUTION: A control circuit previously stores a heat cooking sequence of a plurality of patterns. The control circuit selects and executes a heat cooking sequence according to the kind of a material to be cooked and the length of an operating time of microwave heating and an operating time of hot air heating. In either of the heat cooking sequences, the hot air heating operation is always performed in a final process, and a process of simultaneously performing the hot air heating operation and the microwave heating operation is included. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a cooking device that heats food by both microwave heating and heater heating, and particularly relates to a cooking device suitable for heating cooked food.

For example, in a convenience store, a service is provided in which cooked food purchased by a customer is heated and provided in a short time. For example, Patent Document 1 proposes a cooking oven suitable for rapid cooking of such cooked foods.
The cooking oven blows hot air blown from the upper part of the heating chamber to the food to heat the food, and the hot air after the blowing is returned to the heater type heat source from the lower part of the heating chamber and recirculated. In parallel with this, the food is heated by microwave heating. According to the said structure, since a foodstuff can be heated from the inside by microwave heating, heating a foodstuff from the outside with a heater type heat source, a foodstuff can be cooked and heated rapidly.
Japanese National Patent Publication No. 6-510849

By the way, the food to which hot air is blown is heated from the outside, and the food is heated from the inside by microwave heating. Thus, since the heating method of food differs between heating by a heater-type heat source and microwave heating, the finished state of food varies depending on the execution timing of these heating operations.
In particular, since food is heated from the inside by microwave heating, water vapor is generated from the food itself during heating, and the surface tends to be sticky. For this reason, depending on the timing at which microwave heating is performed, the food surface becomes sticky when finished.

  The present invention has been made in order to solve the above-mentioned problems, and its purpose is to improve the finished state of an object to be heated when performing a cooking heating operation combining heating by a heater type heat source and microwave heating. It is to provide a cooking device that can do.

  The heating cooker according to the present invention includes a heating chamber that accommodates an object to be heated, microwave heating means that microwaves the object to be heated, a heater-type heat source that heats the object to be heated, and the microwave heating operation. Cooking heating operation means for executing a cooking heating operation in combination with the heater heating operation, wherein the cooking heating execution means includes at least a step of simultaneously executing the micro heating operation and the heater heating operation, and the heater. The cooking heating sequence including the final process for performing the heating operation is configured to be executable.

  The present invention further includes setting means for setting the microwave heating operation time and the heater heating operation time in the cooking heating sequence, and the cooking heating execution means has a shorter heater heating operation time than the microwave heating operation time. In some cases, the microwave heating operation is continuously executed from the beginning to the end of the cooking heating sequence, and the heater heating operation is executed separately for the initial stage and the latter stage of the cooking heating sequence.

  In this case, temperature detection means for detecting the temperature in the heating chamber may be provided, and the setting means may be configured to set the initial heater heating operation time of the cooking heating sequence based on the detection result of the temperature detection means.

  In addition, input means for inputting the amount of the object to be heated is provided, and the setting means sets the initial heater heating operation time of the cooking heating sequence based on the amount of the object to be heated input by the input means. It may be configured.

  Since the cooking heating execution means of the heating cooker of the present invention can execute a cooking heating sequence having a process of simultaneously performing a microwave heating operation and a heater heating operation, the cooking overheating time can be shortened. Further, in the final step of the cooking heating sequence, the heater heating operation is executed, whereby moisture can be evaporated from the surface of the object to be heated, so that the object to be heated is not finished in a sticky state.

  In addition, by performing the heater heating operation at the beginning of the cooking heating sequence, the surface of the object to be heated adheres to the surface of the object to be heated when the object to be heated, for example, frozen cooked food, is heated. Ice with poor thermal efficiency can be removed early in the cooking heating sequence. Therefore, the cooking heating time can be further shortened, and the finished state of the object to be heated can be further improved.

  Hereinafter, an embodiment of the present invention will be described with reference to the drawings. FIG. 1 is an external perspective view of a heating cooker 1 according to the present embodiment. A cabinet 3 serving as an outer shell of the heating cooker 1 is provided with a door 3 that pivots forward and opens on the front surface. The upper part of the door 3 is an operation panel 5, to which an operation switch 6 for setting heating conditions and a display 7 for displaying setting contents and cooking progress are attached.

  FIG. 2 is a perspective view of the heating cooker 1 with the cabinet 2 and the door 3 removed as viewed from above the right rear portion. FIG. 3 is a perspective view of the heating cooker 1 with the cabinet 2 and the door 3 removed as viewed from below the left front part. A box-shaped heating chamber 10 having an open front is installed on the lower frame 11 in the center of the cabinet 2. The heating chamber 10 is made of a conductive material that blocks microwaves except for a bottom plate portion described later.

  A heat source box 14 that houses a U-shaped heater 12 that is a first heat source (heater type heat source) is attached to the upper portion of the heating chamber 10. A blower 15 for sending circulating hot air to the heat source box 14 is attached to the rear of the heat source box 14, and a blower motor 16 for driving the blower 15 is mounted thereon. The heater 12, the heat source box 14, the blower 15, and the blower motor 16 constitute a hot air generating device 18.

  A right duct 20 and a left duct 21 for returning hot air that has passed through the heating chamber 10 to the hot air generating device 18 are provided on the right side wall and the outer surface of the right side wall of the heating chamber 10, respectively. A merging duct 22 is attached to the upper part of the outer surface of the rear wall of the heating chamber 10 and to the lower part of the blower 15 so that hot air that has passed through the right duct 20 and the left duct 21 is merged and returned to the blower 15.

  A control box 27 that houses a microwave generator (microwave heating means) 24 and a control device 26 (see FIG. 8), which are second heat sources, on the outer surface of the rear wall of the heating chamber 10 and below the junction duct 22. Is arranged. A waveguide 28 that guides the microwave generated by the microwave generator 24 near the center of the back of the bottom plate of the heating chamber 10 is attached to the lower side of the heating chamber 10.

  4 and 5 schematically show the flow of hot air in the heating cooker 1, FIG. 4 shows the flow of hot air in the heating cooker 1 seen from the front, and FIG. 5 shows the heating seen from the right side. The flow of the hot air in the cooking appliance 1 is shown. The circulating air generated by the blower 15 is blown horizontally into the heat source box 14 attached to the upper part of the heating chamber 10. In the heat source box 14, six U-shaped heaters 12 are mounted side by side in the same horizontal direction as the flow of the circulating air blown (see FIG. 5).

  FIG. 6 is a perspective view of the heat source box 14 as seen from below the left rear part. The U-shaped heater 12 has a configuration in which a large number of disk-shaped heat radiation fins 55 are mounted around a sheathed heater formed in a U-shape to improve heat exchange with the circulating hot air. Heater terminals 57 are attached to both ends of the U-shaped heater 12. The circulating air is exchanged with the heater 12 to become hot air.

  A partition plate 30 for restricting the flow of the circulating air in the direction in which the heaters 12 are arranged is attached to the lower part of the heat source box 14 where the heater 12 is attached. An opening 31 is formed in a portion of the heat source box 14 below the partition plate 30 that contacts the lower surface of the heat source box 14. The heat source box 14 is fixed to the ceiling plate 33 (see FIG. 3) of the heating chamber 10 using a flange 32 provided at the periphery of the opening 31. In a state where the heat source box 14 is fixed, a space 35 through which the circulating air is passed is formed between the ceiling plate 33 and the partition plate 30 of the heating chamber 10. The circulating air that has finished exchanging heat with the heater 12 turns into the circulating hot air and enters the space 35 (see FIG. 6).

  The ceiling plate 33 of the heating chamber 10 is provided with a plurality of nozzle holes 37 that inject circulating hot air into the heating chamber 10 (see FIGS. 3, 4, and 5). The circulating air generated by the blower 15 has a strong wind pressure, and the circulating hot air that has flowed under the partition plate 30 is jetted into the heating chamber 10 as a high-speed jet from the nozzle hole 37.

  In the heating chamber 10, a shelf board 40 for mounting the cooked product 38 is horizontally attached (see FIGS. 3, 4, and 5). A number of holes 41 are provided in the shelf board 40. This hole 41 is for letting the circulating hot air flow from the nozzle hole 37 of the ceiling board 33 to the lower side of the shelf board 40 after colliding with the cooked product 38. The bottom plate 50 is made of a dielectric material that easily transmits microwaves.

  The hot air of the high-speed jet jetted from the nozzle hole 37 collides with the cooked product 38 placed on the shelf board 40 and gives the stored thermal energy to heat the cooked product 38. It is known as a jet impingement heat transfer technique that when a hot air is blown onto a cooked product and heated, the heat transfer rate is greatly improved by increasing the speed of the blown air. The cooking device 1 of this embodiment applies this jet impingement heat transfer technology.

  The hot air blown to the cooked product 38 flows into the lower space of the shelf board 40 through many holes 41 provided in the shelf board 40. On the right side wall of the heating chamber 10, a right hot air suction port 42 is provided below the mounting position of the shelf plate 40, and a left hot air suction port 43 is provided at a corresponding position on the left side wall. The circulating hot air flowing into the lower space of the shelf board 40 passes through the hot air suction ports 42 and 43 and flows into the hot air return ducts 20 and 21 provided outside the left and right side walls of the heating chamber 10.

Both the hot air return right duct 20 and the hot air return left duct 21 communicate with a hot air return merging duct 22 attached to the lower side of the blower 15. The circulating hot air flowing into the left and right hot air return ducts 20, 21 rises in these ducts and flows into the hot air return merge duct 22 to join. The hot air return merging duct 22 communicates with the blower 15, and the circulated hot air that has merged is sucked into the blower 15. Then, the air is accelerated again by the blower 15, increases the wind pressure, and is blown into the heat source box 14.
In this way, the hot air circulates repeatedly through the above-described flow path. In the process, the hot air comes into contact with the heater 12 to acquire thermal energy, collides with the cooked product 38 and gives the thermal energy to the cooked product 38. The cooked product 38 is rapidly heated from the surface by this circulating hot air.

  The heating cooker 1 of the present embodiment heats the cooked product 38 from the surface by circulating hot air, and also rapidly heats the cooked product 38 from the inside by microwave heating. Microwaves are generated by a microwave generator 24 disposed at the lower rear of the heating chamber 10, and pass through a waveguide 28 attached to the lower side of the heating chamber 10, and a lower portion near the center of the bottom plate 50 of the heating chamber 10. (See FIG. 5). The bottom plate 50 of the heating chamber 10 is made of a dielectric material such as ceramics or glass that easily allows microwaves to pass therethrough. A rotating antenna 53 that is rotationally driven by a motor 52 is attached to the lower portion of the waveguide 28 near the center of the bottom plate 50. The microwave is reflected and agitated by the rotating antenna 53, passes through the bottom plate 50, and is uniformly and uniformly irradiated into the heating chamber 10. The cooked product 38 is heated from the inside by receiving microwave irradiation.

  FIG. 7 is a block diagram showing the configuration of the control device (control means) 26 of the heating cooker 1. The control device 26 includes a microwave generation circuit unit 70, a heater circuit unit 71, and a control circuit unit 72. The microwave generation circuit unit 70 is a circuit part that uses the magnetron 13 to generate a microwave having a frequency of 2450 MHz and simultaneously drives the motor 52 for the rotating antenna 53 that reflects and stirs the microwave. The power supply is performed by opening and closing the power supplied from the external commercial power supply 69 via the door interlocking switches 77 and 78 interlocking with the opening and closing of the door 3 by the switch 75. The heater circuit unit 71 is a circuit part that supplies power to the heater 12 in the hot air generator 18. The power supply is performed by opening and closing a commercial power source through the door interlocking switches 77 and 78 with the switch 76.

  The control circuit unit 72 includes a control circuit 73 (corresponding to cooking heating execution means), an operation switch 6, a display 7, a temperature detection means 80, an abnormality detection means 81, and a motor drive circuit 82. The control circuit 73 is a circuit that controls the overall operation of the heating cooker 1 and is configured using a microcomputer. The motor drive circuit 82 is a circuit that controls the blower motor 16 that sends the circulating air to the hot air generator 18. The blower motor 16 is constituted by a DC motor capable of controlling the rotational speed, and the rotation ON / OFF and the rotation speed are performed based on a command from the control circuit 73.

  An operation panel 5 having an operation switch 6 and a display 7 as shown in FIG. 8 is attached to the door 3 of the heating cooker 1, and both are connected to a control circuit 73. The operation switch 6 includes a numeric keypad switch 6a for inputting the cooked product 38, a cooking time, a heating time, etc., a start switch 6b for instructing the start of cooking, and an input for the amount of the cooked product 38. A quantity switch 6c, a stop / cancel switch for instructing cooking stop / input information cancellation, and the like are provided. The display 7 is for displaying input information, cooking status, and the like.

  The temperature detection means 80 is a temperature detection circuit for detecting the temperature of the heating chamber 10, and performs temperature detection using a thermistor thermometer 80a protected by a metal tube. The thermistor thermometer 80a is attached in the vicinity of the inlet of the hot air inlet right 42 or the hot air inlet left 43. When the blower motor 16 is stopped, a temperature almost equal to the temperature in the heating chamber 10 is detected, and when the blower motor 16 is operating, the temperature of the circulating hot air discharged from the heating chamber 10 is detected and the control circuit 73 is detected. Is input. The abnormality detection means 81 is for detecting a temperature abnormality in the heat source box 14 and stopping heating, and is attached in the heat source box 14.

Next, operation | movement and an effect | action of the heating cooker 1 of the said structure are demonstrated. Here, the operation when the cooked food is heated as the cooked product 38 will be mainly described.
The heating cooker 1 executes a cooking heating sequence that combines microwave heating and heating with circulating hot air (corresponding to the heater heating of the present invention, hereinafter referred to as “hot air heating”). Since the method of heating the cooked product 38 is different between microwave heating and hot air heating, the cooked product 38 cannot be satisfactorily finished unless both heating operations are performed at an appropriate timing according to the type of the cooked product 38. . Moreover, when the temperature in the heating chamber 10 at the start of heating varies, the finished state of the cooked product 38 is different.

  Therefore, in the present embodiment, the control circuit 73 stores in advance a heat treatment time table (see FIGS. 9 to 14) created for each cooked product 38. The heat treatment time table shows the optimum microwave heating time (referred to as “range” in the figure) and hot air heating time (referred to as “heater” in the figure) when heating the cooked product 38 in the heating chamber 10. This corresponds to the temperature (referred to as “internal temperature” in the figure) and the number of cooked items 38. The control circuit 73 automatically adjusts the operation time of hot air heating and the operation time of microwave heating based on the temperature in the heating chamber 10 at the start of heating detected by the temperature detection means 80.

  The control circuit 73 stores a plurality of patterns of cooking and heating sequences in advance. The control circuit 73 selects and executes a cooking heating sequence according to the type of the cooked product 38, the length of the microwave heating operation time and the hot air heating operation time, and the like.

  FIG. 15 shows the execution timing of the microwave heating operation and the hot air heating operation in the cooking heating sequence (referred to as “range” and “heater”, respectively, in FIG. 15). The first cooking and heating sequence shown in (a) of FIG. 15 is a cooking and heating sequence corresponding to a cooked frozen food having an operation time of microwave heating longer than an operation time of hot air heating. In this cooking and heating sequence, the microwave heating operation is continuously performed from the beginning to the end of the sequence, and the hot air heating operation is performed in two stages, the initial stage and the latter stage of the sequence. The control circuit 73 automatically adjusts the ratio of the initial hot air heating time and the late hot air heating time based on the temperature in the heating chamber 10 at the start of heating. For example, when the temperature in the heating chamber 10 is 30 ° C., 60 ° C., and 100 ° C., 30%, 20%, and 10% of the entire hot air heating operation time is set as the hot air heating time that is performed at the beginning of the cooking heating sequence.

  The hot air heating operation performed at the beginning of the cooking heating sequence is performed mainly for melting ice on the surface of the cooked product 38. When the temperature in the heating chamber 10 is high, the ice on the surface of the cooked product 38 is easily melted naturally, and accordingly, the initial hot air heating time is set to a short time. On the other hand, the hot air heating operation performed in the later stage of the cooking heating sequence causes the moisture to evaporate from the surface of the cooked product 38 so that the surface of the cooked product 38 is not sticky. The breads are made to make them “crisp”.

The second cooking heating sequence shown in (b) of FIG. 15 is a cooking heating sequence corresponding to a cooked food having an operation time of microwave heating shorter than an operation time of hot air heating. In this cooking heating sequence, hot air heating processing is continuously performed from the beginning to the end of the sequence, and microwave heating is performed in the first half of the sequence.
The third cooking and heating sequence shown in FIG. 15C is a cooking and heating sequence corresponding to cooked chilled foods in which the operation time of microwave heating is longer than the operation time of hot air heating. In this cooking and heating sequence, the microwave heating operation is continuously performed from the beginning to the end of the sequence, and the hot air heating operation is performed at the latter stage of the sequence. Since the chilled food does not need to melt the ice on the surface of the cooked product 38 at the start of heating, the hot air heating operation is not executed at the beginning of the sequence.
The fourth cooking and heating sequence shown in (d) of FIG. 15 is a cooking and heating sequence corresponding to cooked foods having the same heat treatment time by circulating hot air and microwave heat treatment time. In this cooking and heating sequence, both heating operations are performed simultaneously from the beginning to the end.

That is, any cooking heating sequence shown in FIG. 15 includes a process in which the hot air heating operation is always performed in the final process, and the hot air heating operation and the microwave heating operation are performed simultaneously.
Next, operations performed by the user and control operations performed by the control circuit 73 will be described. First, the user places the food product 38 on the shelf board 40 in the heating chamber 10 and closes the door 3. When the door 3 is closed, the door interlocking switches 77 and 78 are closed and power is supplied to the control circuit 73, and the control circuit 73 starts operation. Next, the user operates the numeric keypad 6a on the operation panel 5 to input the code number (for example, 04) of the cooked product 38. Further, the quantity switch 6c is operated to input the number (for example, three) of the cooked food 38. Subsequently, the start switch 6b on the operation panel 5 is pressed.

  Then, the control circuit 73 detects the temperature of the cooking chamber 10 via the temperature detection means 80. Further, referring to the heat treatment time table corresponding to the code number of the input cooked product 38, the heat treatment conditions corresponding to the number of cooked products 38 and the detected temperature of the heating chamber 10 are read. As the heat treatment conditions, a hot air heating time and a microwave heating time corresponding to the temperature in the heating chamber 10 before the start of heating and the number of cooked products 38 are defined.

  The control circuit 73 that has read the heat treatment condition compares the length of the hot air heating time and the microwave heating time. For example, when “01” is input as the code number of the cooked product 38 and “3” is input as the number, the control circuit 73 refers to the heat treatment time table of “karakage (frozen)” and the microwave heating time and Read hot air heating time. Specifically, when the temperature detected by the temperature detecting means 80 is “60 ° C.”, “100 (seconds)” is read as the microwave heating time, and “60 (seconds)” is read as the hot air heating time.

  Then, since the cooked product 38 is frozen food and the hot air heating time is shorter than the microwave heating time, the control circuit 73 performs the cooking heating operation according to the first cooking heating sequence shown in FIG. Execute. At this time, the control circuit 73 sets the hot air heating time to be performed at the beginning of the cooking heating sequence based on the temperature detected by the temperature detecting means 80, that is, the initial temperature of the heating chamber 10.

On the other hand, when “03” is input as the code number of the cooked product 38 and “2” is input as the number, and the detected temperature of the temperature detecting means 80 is “100 ° C.”, the control circuit 73 sets the “croquette (freezing) ) ”Is read,“ 50 (seconds) ”is read as the microwave heating time, and“ 80 (seconds) ”is read as the hot air heating time (see FIG. 11). Then, the control circuit 73 performs cooking according to the second cooking heating sequence shown in FIG. 15B because the cooked product 38 is a frozen food and the hot air heating time is longer than the microwave heating time. Heat.
Similarly, when “02” is input as the code number of the cooked product 38, the control circuit 73 refers to the heating processing time table of “pizza (frozen)” (see FIG. 10), and sets the frozen cooked food to Cooking heating is performed according to the corresponding cooking heating sequence.

On the other hand, when cooking and heating cooked chilled food, it is as follows. That is, when “11” is input as the code number of the cooked product 38 and “3” is input as the number, and the temperature detected by the temperature detecting means 80 is “100 ° C.”, the control circuit 73 sets “Imakawa Yaki ( The microwave heating time (40 (seconds)) and hot air heating time (20 (seconds)) are read with reference to the heat treatment time table of “Chilled” (see FIG. 12).
Then, since the cooked product 38 is a chilled food product and the hot air heating time is shorter than the microwave heating time, the control circuit 73 executes the third cooking heating sequence shown in FIG.

  Further, when “12” is input as the code number of the cooked product 38 and “3” is input as the number, and the temperature detected by the temperature detecting means 80 is “60 ° C.”, the control circuit 73 sets the “yakitori” ) ”Is read, the microwave heating time (40 (seconds)) and the hot air heating time (40 (seconds)) are read (see FIG. 13).

Then, since the hot air heating time and the microwave heating time are the same length, the control circuit 73 executes the fourth cooking heating sequence shown in FIG.
Similarly, when “13” is input as the code number of the cooked product 38, the control circuit 73 refers to the heat treatment time table of “Apple pie (chilled)” (see FIG. 14), and cooked chilled food. The cooking heating according to the cooking heating sequence corresponding to is performed.

  In addition, when chilled food is cooked and heated, and the hot air heating time is longer than the microwave heating time, cooking and heating are performed according to the second cooking and heating sequence as in the case of cooking and heating frozen food. When frozen food is cooked and heated, and the hot air heating time and the microwave heating time are the same length, cooking according to the fourth cooking heating sequence similar to the case of cooking and heating chilled food Heating is performed.

  As described above, in the heating cooker 1 of the present embodiment, the control circuit 73 stores a plurality of patterns of cooking heating sequences obtained by combining the hot air heating operation and the microwave heating operation. Further, the optimum microwave heating time and hot air heating time were set for each amount (number) of cooked foods and temperature in the heating chamber 10 and stored in the control circuit 73 as a heat treatment time table. Then, the control circuit 73 reads the heat treatment time table according to the type and amount of the cooked food input by the user and the temperature in the heating chamber 10 detected by the temperature detection means 80, and cooks according to an appropriate time cooking heating sequence. Cook and heat finished food. Therefore, the cooked food can be appropriately cooked and heated.

The cooking heating sequence includes a process of performing the hot air heating operation and the microwave heating operation simultaneously, and the hot air heating operation is always performed in the final process. Therefore, the cooked food can be quickly cooked and heated. Further, since moisture can be evaporated from the surface of the cooked food when finished, the surface of the food is not sticky, and the finished state can always be good.
Further, in the case of a frozen cooked food, the hot air heating is performed together with the microwave heating at the initial stage of the cooking heating sequence. Thereby, the inefficient heat | fever ice adhering to the surface of a foodstuff can be melt | dissolved quickly. Therefore, the heating time can be further shortened.

The present invention is not limited to the above-described embodiments, and for example, the following modifications are possible.
Microwave heating tends to cause uneven heating as compared with hot air heating operation. In particular, when the cooked product 38 has a complicated shape such as a star shape, the microwaves tend to concentrate on the corners of the cooked product 38, and heating unevenness increases. Accordingly, the microwave heating operation may be performed in the first half of the cooking heating sequence and the hot air heating operation may be performed in the second half, depending on the shape of the cooked product 38. In this case, a part of the second half of the microwave heating operation and at least a part of the first half of the hot air heating operation are performed simultaneously.

  According to the said structure, the heating nonuniformity which generate | occur | produces in the cooking goods 38 by the microwave heating operation | movement of the first half of a cooking heating sequence is gradually eliminated by heat conduction during subsequent hot air heating operation | movement. For this reason, the inside of the cooked product 38 can be heated substantially uniformly, and the outside of the cooked product 38 can be finished in a good state.

  In the above embodiment, the cooking and heating sequence suitable for cooked foods has been described. However, when cooking and heating roast meat such as grilled fish, roast beef, and roast chicken, cooking and heating are performed according to the cooking and heating sequence shown in FIG. It is good to make it.

  That is, all the cooking heating sequences shown in FIGS. 17A to 17C start the hot air heating operation before the microwave heating operation. Thereby, since the surface of a foodstuff is baked and hardened (a protein solidifies), umami can be confined. Moreover, since the cooking heating sequence has a process of performing the microwave heating operation and the hot air heating operation simultaneously from the middle to the last or in the middle, the food can be quickly cooked and heated. Moreover, in any of the cooking and heating sequences shown in FIGS. 17A to 17C, the hot air heating operation is performed in the final process, so that the surface of the cooked product 38 is finished in a crisp and good state without stickiness. Can do.

  The heater heating operation performed in the final step of the cooking heating sequence may be finished before the end of the cooking heating sequence. In other words, the present invention does not exclude the case where only the microwave heating operation is performed at the end of the cooking heating sequence. In short, the heater heating operation may be included in the final process.

The external appearance perspective view of the cooking-by-heating machine concerning one embodiment of the present invention. The perspective view which looked at the heating cooker of the state which removed the cabinet and the door from the upper right rear part The perspective view which looked at the heating cooker of the state which removed the cabinet and the door from the lower left front part Schematic showing the flow of hot air when the inside of the cooking device is viewed from the front Schematic diagram showing the flow of hot air when the inside of the cooking device is viewed from the right side The perspective view which looked at the heat source box from the lower part of the left rear part Block diagram showing the configuration of the control device Front view of the operation panel The figure which shows the example of the heat treatment time table of “karakage (frozen)” The figure which shows the example of the heat processing time table of “pizza (frozen)” The figure which shows the example of the heat processing time table of “croquette (frozen)” The figure which shows the example of the heat processing time table of “Imakawa Yaki (chilled)” The figure which shows the example of the heat processing time table of “yakitori (chilled)” The figure which shows the example of the heat processing time table of “apple pie (chilled)” The figure which shows an example of the cooking heating sequence of cooking goods The figure which shows the other example of the cooking heating sequence of cooked goods

Explanation of symbols

  In the drawings, 1 is a cooking device, 10 is a heating chamber, 12 is a U-shaped heater (heater type heat source), 24 is a microwave generator (microwave generating means), 38 is a cooked product (object to be heated), 73 Denotes a control circuit (cooking heating execution means), and 80 denotes a temperature detection means.

Claims (7)

A heating chamber for storing an object to be heated;
Heating chamber Microwave heating means for microwave heating the object to be heated,
A heater-type heat source for heating the object to be heated;
Cooking heating execution means for executing a cooking heating operation combining the micro heating operation and the heater heating operation;
The cooking heating execution means is configured to be able to execute a cooking heating sequence including at least a process of simultaneously executing the micro heating operation and the heater heating operation and a final process of executing the heater heating operation. A heating cooker. Setting means for setting the microwave heating operation time and the heater heating operation time in the cooking heating sequence,
When the heater heating operation time is shorter than the microwave heating operation time, the cooking heating execution means continuously executes the microwave heating operation from the beginning to the end of the cooking heating sequence, and the heater heating operation is performed in the cooking heating sequence. The cooking device according to claim 1, wherein the cooking device is executed separately for the initial stage and the latter stage. Temperature detecting means for detecting the temperature in the heating chamber,
The cooking device according to claim 2, wherein the setting means sets an initial heater heating operation time of the cooking heating sequence based on a detection result of the temperature detection means. An input means for inputting the amount of the object to be heated is provided.
The cooking device according to claim 2, wherein the setting means sets an initial heater heating operation time of the cooking heating sequence based on the amount of the object to be heated input by the input means. Setting means for setting the microwave heating operation time and the heater heating operation time in the cooking heating sequence,
When the heater heating operation time is shorter than the microwave heating operation time, the cooking heating execution means continuously executes the microwave heating operation from the beginning to the end of the cooking heating sequence, and performs the heater heating operation. 2. The cooking device according to claim 1, wherein the cooking is performed continuously from the middle to the end of the heating sequence. Setting means for setting the microwave heating operation time and the heater heating operation time in the cooking heating sequence,
When the heater heating operation time is longer than the microwave heating operation time, the cooking heating execution means continuously executes the heater heating operation from the beginning to the end of the cooking heating sequence, and the microwave heating operation The cooking device according to claim 1, wherein the cooking is performed continuously from the beginning to the middle of the cooking heating sequence. Setting means for setting the microwave heating operation time and the heater heating operation time in the cooking heating sequence,
When the microwave heating operation time and the heater heating operation time are the same, the cooking heating execution means executes the microwave heating operation and the heater heating operation simultaneously and continuously from the beginning to the end of the cooking heating sequence. The cooking device according to claim 1, wherein the cooking device is a cooking device.

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