JP2008025894A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To minimize uneven heating of a food lower surface in a cooker performing heating by jet flows of heat medium. <P>SOLUTION: The cooker 1 comprises a heating chamber 20, a heat medium generation device 40 generating overheated steam or hot air as a heat medium, a food tray 100 disposed within the heating chamber 20, and a food support mesh 110 for supporting food F above the food tray 110 through a predetermined distance from a food tray surface 106. The heat medium is blown into the heating chamber 20 as jet flows through an upper heat medium supply port 43 and a side heat medium supply port 47 each of which functions as a jet flow forming part. The jet flow from the side heat medium supply port 47, which blows into the space between the food tray surface 106 and a food support part of the food support mesh 110, is directed beyond the center of the heating chamber 20 of the food tray surface 106. The directing lines of jet flows cross each other at the enter of the heating chamber 20. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a cooker that cooks food using superheated steam or hot air as a heat medium.

There are various types of heating modes for an oven-type cooker in which ingredients are put into a heating chamber for cooking by heating, such as by radiant heat, by heat medium, or by high-frequency heating. These are often used in combination. In the case of using a heat medium, typical heat medium is hot air and superheated steam obtained by heating air. Patent Document 1 describes a cooker that uses superheated steam as a heat medium. Patent Document 2 describes a cooking device capable of selectively using superheated steam and hot air as a heat medium.
Japanese Patent Laying-Open No. 2005-195247 (page 5-12, FIG. 1-10) JP 2006-84082 A (page 4-16, FIG. 1-17)

  In a cooking device using a heat medium, in order to perform rapid heating, a jet of the heat medium is often sprayed on the food. In such a case, if there is no gap between the support surface of the food and the food, the heat medium does not enter the lower surface of the food, and heating of the lower surface of the food becomes insufficient. Therefore, it is customary to prepare a food wire support net made of steel wire and support the food material in a floating state from the support surface. The cookers described in Patent Documents 1 and 2 do not leak to the examples.

  In both the cooker described in Patent Document 1 and the cooker described in Patent Document 2, a jet of the heat medium is positively fed into the gap between the food and the tray surface that supports the food. Furthermore, the jet is fed symmetrically so that heating unevenness is reduced. FIG. 5 of Patent Document 1 discloses a structural example in which a jet is sent from an angle close to horizontal from the left and right and collides at the center of the heating chamber. 15 and 17 of Patent Document 2 disclose a structural example in which a jet having a steep inclination angle is sent from the left and right and is applied to the tray surface on the near side of the center of the heating chamber.

  Both the cooker described in Patent Document 1 and the cooker described in Patent Document 2 meet the jets of the heat medium sent symmetrically under the ingredients, but the inventor of the present invention meets the encounter. It has been found that the heating unevenness can be further reduced by devising the angle. The object of the present invention is to provide a cooking device with improved cooking performance based on such knowledge.

  (1) In order to achieve the above object, according to the present invention, a cooking device includes a heating chamber, a heat medium generating device, a food tray disposed in the heating chamber, and a food tray on the food tray. A food support net that supports the food at a distance; and a food support surface of the food support surface of the food support net that is provided on both side walls of the heating chamber using the heat medium generated by the heat medium generator as a jet. There is provided a jet forming part for jetting into a space between the two, and the jets from the jet forming parts on the both side walls are respectively directed to the center of the heating tray on the food tray surface.

  According to this configuration, rather than the configuration in which the jets ejected in the horizontal direction meet under the food material, a jet with a steep inclination from the left and right is sent under the food material, and on the food tray upper surface in front of the center of the heating chamber. Heating unevenness on the lower surface of the food can be reduced as compared with the configuration in which the jet is applied.

  (2) Moreover, this invention is the cooking appliance of the said structure, The directional line of the jet from the jet formation part of the said both side walls cross | intersects in the center of the said heating chamber, It is characterized by the above-mentioned.

  According to this configuration, the left-right symmetry of the jet of the heat medium is increased, and heating unevenness on the lower surface of the food can be further reduced.

  (3) Moreover, this invention is characterized by the said heating medium being guide | induced by the duct from the said heat medium production | generation apparatus to the said jet formation part in the cooking appliance of the said structure.

  According to this configuration, a required amount of heat medium can be reliably supplied to the jet forming section.

  (4) Moreover, this invention is the cooking appliance of the said structure, The said heat medium reaches from the said heat medium production | generation apparatus to the said jet flow formation part as a jet flowing straight in the said heating chamber, It is characterized by the above-mentioned.

  According to this configuration, the heat medium supply path can be greatly simplified.

  (5) Moreover, this invention is the cooking appliance of the said structure, The said jet formation part is provided with the guide part which determines the direction of a jet.

  According to this structure, the direction accuracy of a jet can be improved.

  (6) Moreover, this invention WHEREIN: In the cooking appliance of the said structure, the said jet formation part is provided with the guide part which determines the direction of a jet, and the angle of an airflow is rapidly changed in the location which opposes the exit of the said duct in this guide part. It is characterized in that a gradually changing surface to be avoided is provided.

  According to this configuration, since the angle of the airflow that has come out of the duct and hits the guide portion gradually changes, the occurrence of turbulent flow is prevented and energy loss can be reduced.

  (7) Moreover, this invention is the cooking appliance of the said structure, The roundness of the connection location of the edge of the said guide part and the said heating chamber side wall is characterized by not exceeding predetermined value.

  According to this configuration, the direction of the jet does not become unstable due to the Coanda effect, and the direction of the jet can be kept constant.

  (8) Moreover, this invention is the cooking appliance of the said structure, The said heat medium is superheated steam, It is characterized by the above-mentioned.

  According to this structure, a foodstuff can be efficiently heated using the latent heat which generate | occur | produces when superheated steam condenses on the foodstuff surface.

  According to the present invention, when the jet of the heat medium is ejected from the jet forming part on the both side walls of the heating chamber into the space between the food support net and the food tray surface, the jets from the jet forming part on the both side walls are respectively Since the food tray surface is directed away from the center of the heating chamber, it is heated by sending a jet with a steep angle from the left and right under the food, rather than the structure where the jets that blow out in the horizontal direction meet under the food. The heating unevenness of the lower surface of the food can be reduced as compared with the configuration in which the jet is applied to the surface of the food tray on the front side of the room center.

  Hereinafter, an embodiment of a cooker according to the present invention will be described with reference to FIGS. 1 is a front view, FIG. 2 is a front view of the heating chamber with the door open, FIG. 3 is a schematic cross-sectional view for explaining the first tray use state, and FIG. 4 is for explaining the second tray use state. FIG. 5 is a schematic sectional view, FIG. 5 is an explanatory diagram of the entire configuration, FIG. 6 is a partially enlarged sectional view, and FIG. 7 is a control block diagram. FIG. 8 is a partially enlarged cross-sectional view similar to FIG. 6 showing another embodiment, and FIG. 9 is a schematic cross-sectional view similar to FIG. 3 illustrating still another embodiment.

  The cooking device 1 includes a rectangular parallelepiped cabinet 10. A door 11 is provided in front of the cabinet 10. The door 11 rotates in a vertical plane centering on the lower end. By grasping the upper handle 12 and pulling it forward, the door 11 is changed from the vertical closed state shown in FIG. 1 to the horizontal open state shown in FIG. 90 ° attitude change is possible. The door 11 has a configuration in which a left portion 11L and a right portion 11R, which are finished with a metal decorative plate, are symmetrically arranged on the left and right sides of a central portion 11C having a see-through portion fitted with heat-resistant glass. An operation unit 13 is provided on the right portion 11R.

  When the door 11 is opened, the front of the cabinet 10 is exposed as shown in FIG. A heating chamber 20 is provided at a location corresponding to the central portion 11 </ b> C of the door 11. A water tank storage portion 80 is provided at a location corresponding to the left side portion 11L of the door 11. No opening is provided at a location corresponding to the right portion 11R of the door 11, but a control board is disposed inside the location.

  The heating chamber 20 has a rectangular parallelepiped shape, and the front side facing the door 11 is entirely open. The remaining surface of the heating chamber 20 is formed of a stainless steel plate. Heat insulation measures are taken around the heating chamber 20.

  The cooking device 1 can heat the food with a heat medium and can also heat the food using a high frequency. Hereinafter, the heating mechanism will be described mainly with reference to FIG.

  A high frequency generator 21 is incorporated under the bottom of the heating chamber 20. That is, the bottom of the heating chamber is made of a material that transmits high frequency such as glass or ceramic, and the antenna chamber 22 is formed thereunder. The antenna chamber 22 accommodates an antenna 23, and the antenna 23 is swung in a horizontal plane by an antenna motor 24. A high frequency is fed into the antenna chamber 22 from the magnetron 25 through the waveguide 26, and the antenna 23 supplies the fed high frequency into the heating chamber 20. The magnetron 25 is oscillated by a high frequency drive power supply 27 (see FIG. 7).

  In addition to the high-frequency generator 21, a lower heater 28 is disposed under the bottom of the heating chamber 20. The lower heater 28 heats the heat medium in the heating chamber 20 to a predetermined temperature in cooperation with a heat medium heater described later.

  The cooker 1 uses superheated steam or hot air as a heat medium, and the heat medium circulates through the external circulation path 30. The starting end of the external circulation path 30 is a suction port 31 formed in the upper part of the side wall at the back of the heating chamber 20. The suction port 31 is composed of a collection of small-diameter through holes.

  A blower 32 follows the suction port 31. The blower 32 is attached to the outer surface of the back side wall of the heating chamber 20. The blower 32 includes a centrifugal fan 33, a fan casing 34 that accommodates the centrifugal fan 33, and a fan motor 35 (see FIG. 7) that rotates the centrifugal fan 33. A sirocco fan is used as the centrifugal fan 33. As the fan motor 35, a DC motor capable of high speed rotation is used.

  The heat medium discharged from the fan casing 34 is sent to the heat medium generating device 40 through the duct 36. The heat medium generating device 40 is configured by disposing a heat medium heater 42 in a temperature raising chamber 41 formed on the ceiling portion of the heating chamber, and corresponds to the center portion of the ceiling portion in plan view. It is provided in the place. The heat medium heater 42 is a sheathed heater.

  The heat medium heated by the heat medium generator 40 is supplied to the heating chamber 20 as a jet from above and from the side. The mechanism for forming the jet will be described below.

  An upper heat medium supply port 43 is provided in the upper part of the heating chamber 20. The upper heat medium supply port 43 is constituted by a fusible cover 44 that becomes a bottom portion of the heating chamber 41 and also a part of a ceiling portion of the heating chamber 20. The squirt cover 44 has a shape in which a dome having a trapezoidal vertical cross section is turned upside down, and a plurality of squirt holes formed therein form a jet forming part. The horizontal portion occupying a large area in the center of the fusible cover 44 is formed with a plurality of vertical air holes 45 for injecting the heat medium directly below, and the inclined air holes 46 for injecting the heat medium obliquely downward on the inclined surface surrounding the horizontal portion. A plurality of are formed.

  Side heat medium supply ports 47 (see FIG. 3) are provided on the outer sides of the left and right side walls of the heating chamber 20 in a symmetrical shape. The heat medium is fed from either of the side heat medium supply ports 47 through the duct 48 from the heat medium generator 40. The side of the side heat medium supply port 47 facing the heating chamber 20 is an opening from which the heat medium is ejected as a jet. That is, this portion becomes a jet forming portion. A bottom portion of the side heat medium supply port 47 serves as a guide portion 49 that determines a jet direction. As shown in FIG. 6, the guide portion 49 is provided with a guide surface 49b having a steeper angle than the guide surface 49a that finally determines the jet direction. By the combination of the guide surfaces 49a and 49b, a gradually changing surface whose angle gradually changes is formed.

  The cooker 1 includes a steam generating device 60 in order to generate saturated steam that is a source of superheated steam that is a heat medium. The steam generator 60 includes a cylindrical container 61 arranged with a center line vertical. The container 61 is required to have heat resistance, but may be formed of any material as long as the condition is satisfied. It may be a metal or a synthetic resin. Ceramics can also be used. Different materials may be combined.

  The inside of the container 61 is concentrically divided by a cylindrical partition wall 62, the inner compartment is a water level detection chamber 63, and the outer compartment is a steam generation chamber 64. The partition wall 62 reaches near the bottom of the container 61, and the water level detection chamber 63 and the steam generation chamber 64 communicate with each other in water. In the steam generation chamber 64, a steam generation heater 65 in which a sheathed heater is wound in a coil shape is disposed. An inlet portion of the steam supply pipe 66 is connected to the steam generation chamber 64. The outlet of the steam supply pipe 66 is connected to the suction side of the fan casing 34.

  A water supply pipe 67 and an overflow pipe 68 are connected to the water level detection chamber 63. The water supply pipe 67 is for pouring the water of the water tank 81 stored in the water tank storage unit 80 into the container 61, and a water supply pump 69 is provided in the middle. The bottom of the container 61 is formed in a funnel shape, from which the drain pipe 70 is led out. A drain valve 71 is provided in the middle of the drain pipe 70.

  The water supply pump 69 does not directly suck water from the water tank 81 but sucks water from the relay tank 72 to which the water tank 81 is connected. An outlet pipe 82 projects from the bottom of the water tank 81 toward the back of the water tank storage section 80, and the outlet pipe 82 is connected to an inlet pipe 73 that projects laterally from the relay tank 72.

  When the water tank 81 is pulled out from the water tank storage unit 80 and the outlet pipe 82 is separated from the inlet pipe 73, the water in the water tank 81 and the water in the relay tank 72 flow out as they are. In order to prevent this, coupling plugs 74 a and 74 b are attached to the outlet pipe 82 and the inlet pipe 73. In the state where the outlet pipe 82 is connected to the inlet pipe 73 as shown in FIG. 5, the coupling plugs 74 a and 74 b are connected to each other and can pass water. When the outlet pipe 82 is disconnected from the inlet pipe 73, the coupling plugs 74a and 74b are closed, and the outflow of water from the water tank 81 and the relay tank 72 is stopped.

  The water supply pipe 67 enters the relay tank 72 from above, and its tip reaches near the bottom of the relay tank 72. The overflow pipe 68 is connected to the upper part of the relay tank 72. The drain pipe 70 is connected to the water supply port 83 of the water tank 81.

  A container water level sensor 75 is disposed inside the container 61, and a water level sensor 76 is disposed in the relay tank 72. The container water level sensor 75 is composed of a pair of electrode bars that hang down from the ceiling of the container 61, and the water level sensor 76 is composed of a total of four electrode bars that hang down from the ceiling of the relay tank 72. The electrode rod includes a reference potential GND electrode and an anode. Of the four electrode rods constituting the water level sensor 76, two are longer than the others and reach the bottom of the relay tank 72. The other electrode rod is shorter and the last one is even shorter. The container water level sensor 75 is at a position slightly higher than the steam generating heater 65.

  The heating chamber 20 is formed with an exhaust passage 77 through which the heat medium escapes from the apparatus. An exhaust path 78 is also formed in the duct 36. An electric damper 79 is provided at the inlet of the exhaust path 78.

  The controller 90 shown in FIG. 7 controls the operation of the cooking device 1. The control device 90 includes a microprocessor and a memory, and controls the cooker 1 according to a predetermined program. The control status is displayed on the display unit 14 in the operation unit 13. The display unit 14 is configured by a liquid crystal panel, for example. An operation command is input to the control device 90 through various operation keys arranged on the operation unit 13. The operation unit 13 is also provided with a sound generating device for producing various sounds.

  In addition to the operation unit 13 and the display unit 14, the control device 90 includes an antenna motor 24, a high frequency drive power supply 27, a lower heater 28, a fan motor 35, a heat medium heater 42, a steam generation heater 65, a water supply pump 69, and a drain valve 71. The damper 79, the container water level sensor 75, and the water level sensor 76 are connected. In addition, a temperature sensor 91 for measuring the temperature in the heating chamber 20 and a humidity sensor 92 for measuring the humidity in the heating chamber 20 are connected.

  The food F is placed on the food tray 100 and inserted into the heating chamber 20. On both side walls of the heating chamber 20, tray receivers that horizontally support the food tray 100 by engaging the ends of the food tray 100 are formed. The tray receiver is provided in three stages from top to bottom. The uppermost first tray receiver 101 supports the food tray 100 at a position above the side heat medium flow flowing into the heating chamber 20 from the side heat medium supply port 47. The middle second tray receiver 102 supports the food tray 100 at a position where the side heat medium flow is sprayed from above. The lowermost third tray receiver 103 supports the food tray 100 at a position spaced a predetermined distance below the second tray receiver 102.

  The second tray receiver 102 cooks the food F on the food tray 100 supported by both the heat medium ejected from the side heat medium supply port 47 and the heat medium ejected from the upper heat medium supply port 43. Is calculated and the position is set. Considering that the jet of the heat medium from above collides with the food material F vigorously, it is desirable that the second tray receiver 102 is close to the ceiling of the heating chamber 20 to some extent. On the other hand, a certain amount of space is also required on the food tray 100 supported by the first tray receiver 101. For this reason, the first tray receiver 101 and the second tray receiver 102 are arranged with a relatively close distance therebetween. A method of making the interval between the first tray receiver 101 and the second tray receiver 102 close to each other while holding the side heat medium supply port 47 will be described later.

  The first, second, and third tray receivers 101, 102, and 103 constitute ridge-shaped protrusions that protrude from the side wall surface of the heating chamber 20. The protrusion has a triangular cross-sectional shape when viewed from the front, and the upper surface is substantially horizontal. The protrusions of the second tray receiver 102 and the third tray receiver 103 are integrally formed on the side wall of the heating chamber 20, but only the protrusion of the first tray receiver 101 is formed on a separate part from the side wall.

  The protrusion of the first tray receiver 101 is formed on the cover 104 (see FIGS. 3 and 6) that covers the upper part of the opening of the side heat medium supply port 47. The cover 104 is also made of a stainless steel plate. As described above, since the first tray receiver 101 is formed on the cover 104 which is a separate component from the side wall, the second tray receiver 102 is formed at an appropriate distance from the ceiling of the heating chamber 20, and the side heat medium supply port is formed. The first tray receiver 101 can also be arranged at an appropriate position from the ceiling portion of the heating chamber 20 while securing the shape necessary for the function to be exhibited. Then, as described above, the distance between the first tray receiver 101 and the second tray receiver 102 can be made closer without difficulty.

  As shown in FIG. 6, the stainless steel plate constituting the side wall of the heating chamber 20 entrains the stainless steel plate constituting the side heat medium supply port 47, so that the side heat medium is placed on the side wall of the heating chamber 20. A recess 105 is formed at the supply port 47. The edge of the cover 104 is accommodated in the recess 105 and does not protrude from the side wall surface. Therefore, dirt does not accumulate on the edge of the cover 104, and the care is easy.

  The surface 106 of the food tray 100 supported by any tray receiver forms a horizontal support surface in the heating chamber 20. A food support net 110 is placed on the food tray surface 106. The food material support net 110 is made of stainless steel wire, has a shape in which a support leg is attached to a grill-like or saw-like food material support portion, and supports the food material F on the food material tray surface 106 at a predetermined distance.

  The operation of the cooking device 1 is as follows. When superheated steam is used as the heat medium, the door 11 is opened, the water tank 81 is pulled out from the water tank housing portion 80, and water is poured into the water tank 81 from the water supply port 83. A sufficiently filled water tank 81 is pushed into the water tank housing 80 and set at a predetermined position. After confirming that the outlet pipe 82 is firmly connected to the inlet pipe 73 of the relay tank 72, the food F placed on the food tray 100 is put into the heating chamber 20, and the door 11 is closed. Then, a necessary one of the operation keys of the operation unit 13 is pressed to select a cooking menu and make various settings to start cooking.

  When the outlet pipe 82 is connected to the inlet pipe 73, the water tank 81 and the relay tank 72 communicate with each other and the water levels of both are the same. For this reason, the water level in the water tank 81 is also measured by the water level sensor 76 that measures the water level in the relay tank 72. If the amount of water in the water tank 81 is sufficient to perform the selected cooking menu, the controller 90 will start generating water vapor. If the amount of water in the water tank 81 is insufficient to perform the selected cooking menu, the control device 90 displays that fact on the display unit 14 as a warning notification. And generation | occurrence | production of water vapor | steam is not started until water shortage is eliminated.

  When the water vapor can be generated, the water supply pump 69 starts operation, and water supply to the steam generator 60 starts. At this time, the drain valve 71 is closed.

  Water accumulates from the bottom of the container 61. When the container water level sensor 75 detects that the water level has reached a predetermined level, the water supply stops there. If the water supply pump 69 does not stop due to a failure of the container water level sensor 75 or the water supply pump 69 or other reasons, the water level in the container 61 continues to rise even if it exceeds a predetermined level. When the overflow level is reached, the water in the container 61 returns to the relay tank 72 through the overflow pipe 68. Therefore, water does not overflow from the container 61.

  After the water supply is stopped, energization to the steam generating heater 65 is started. The steam generating heater 65 directly heats the water in the container 61. When the water in the container 61 boils and saturated steam is generated, energization to the steam generating heater 52 is stopped. Then, energization to the blower 32 and the heat medium heater 42 is started. The blower 32 sucks air in the heating chamber 20 through the suction port 31. Further, saturated steam is sucked from the steam generator 60 through the steam supply pipe 66. The mixed gas of air and saturated steam discharged from the blower 32 is sent to the heat medium generator 40 through the duct 36. At this time, the damper 79 closes the inlet of the exhaust path 78.

  The saturated steam that has entered the heat medium generating device 40 is heated to 300 ° C. by the heat medium heater 42 and becomes superheated steam. The superheated steam is blown into the heating chamber 20 as a downward and obliquely downward jet from the upper heat medium supply port 43. A part of the superheated steam is sent to the side heat medium supply port 47 through the duct 48 and is blown into the heating chamber 20 as an oblique jet slightly downward from the side heat medium supply port 47. The food F in the heating chamber 20 is heated by heat generated by the jet of these superheated steam.

  If the food tray 100 is supported on the second tray receiver 102 and the food support net 110 is placed on the food tray surface 106, the food F on the food support net 110 faces downward from the upper heat medium supply port 43. Superheated steam is sprayed on. Further, the superheated steam is blown to the lower surface of the food F by the jet of superheated steam from the side heat medium supply port 47 striking the food tray surface 106 and changing the direction upward. In this way, the superheated steam is sprayed from above and below, so that the food F uniformly receives heat and heat of condensation (latent heat) due to convection heat transfer and is efficiently heated.

  In the heating with superheated steam, the food material F is heated not only by convection heat transfer (specific heat of steam: 0.48 cal / g / ° C.) but also by condensation heat (latent heat) generated when the superheated steam condenses on the surface. Since the heat of condensation is as large as 539 cal / g, a large amount of heat can be given to the food material F, and the food material F is heated rapidly. Moreover, since heating steam condenses preferentially to the low temperature part in the foodstuff F, a heating nonuniformity decreases.

  As soon as the superheated steam adheres to the food F having a low surface temperature, it condenses and becomes condensed water, and a large amount of heat is transferred by the condensation heat. Thereafter, moisture begins to evaporate from the food material F, and drying begins after a restoration process. Therefore, the food F has a crisp finish on the surface while retaining moisture therein. Moreover, compared with cooking with hot air, the deoiling effect, the salt reducing effect, the vitamin C destruction inhibiting effect, and the fat oxidation inhibiting effect are all great.

  During cooking with superheated steam, the heat medium heater 42 is not continuously energized. It is sometimes switched to energize the lower heater 28. Incidentally, the power consumption of the heater is set such that, for example, the steam generating heater 65 is 1300 W, the heat medium heater 42 is 1300 W, and the lower heater 28 is 700 W. Considering the power situation of a general household, two or more of these heaters cannot be energized at the same time, so that the optimum result is obtained by sequentially switching the energized objects in a time division manner by duty control. The same applies to heating with hot air.

  When the amount of water vapor in the heating chamber 20 increases, excess water vapor is released from the exhaust passage 77 to the outside of the apparatus. In order to prevent the water vapor from condensing around the cooker 1 and generating rust and mold, a mechanism may be adopted in which the water vapor is condensed before being taken out of the apparatus and discharged in the form of a drain.

  If steam is continuously generated by the steam generator 60, the water level in the container 61 is lowered. When the container water level sensor 75 detects that the water level has decreased to a predetermined level, the control device 90 resumes the operation of the water supply pump 69. The water supply pump 69 sucks up the water in the relay tank 72 and replenishes the container 61 with a certain amount of water. After completion of the water replenishment, the control device 90 stops the operation of the water supply pump 69 again.

  After cooking is completed, the control device 90 displays a message to that effect on the display unit 14 and sounds a signal sound. A user who knows the end of cooking by sound and display opens the door 11 and pulls out the food tray 100 from the heating chamber 20. If there is no plan for further cooking, the drain valve 71 is opened, and the water in the container 61 is returned to the water tank 81.

  When a cooking menu that uses hot air as the heat medium is selected, energization of the heat medium heater 42 and operation of the blower 32 are started immediately without questioning the amount of water in the water tank 81. This time, the food F is heated by a jet of hot air. As in the case of heating with superheated steam, the heat medium heater 42 and the lower heater 28 are energized and controlled in a time-sharing manner.

  In the case of cooking with hot air, as in the cooking with superheated steam, the food tray 100 is supported by the second tray receiver 102, and hot air is sent to the top and bottom of the food F supported by the food support surface 110 suspended from the food tray surface 106. Of course, the food tray 100 can be supported by the third tray receiver 103 for cooking. In this case, since the jet of hot air diffuses into a wide space in the heating chamber 20, uniform convection cooking is possible.

  In cooking with hot air, cooking using two food trays 100 is also possible. In this case, one of the food trays 100 is supported by the first tray receiver 101, and the other sheet is supported by the third tray receiver 103 so that the upper and lower stages are two stages. The situation is shown in FIG. The food F on the food tray 100 supported by the first tray receiver 101 is blown under the food tray 100 from the jet of hot air blown down from the upper heat medium supply port 43 and the side heat medium supply port 47. The hot air jet is used as the main heat source. The food F on the food tray 100 supported by the third tray receiver 103 is heated using the jet of hot air blown from the side heat medium supply port 47 and the lower heater 28 as main heat sources. The first tray receiver 101 is adjusted by adjusting the air amount distribution between the upper heat medium supply port 43 and the side heat medium supply port 47 and adjusting the power load distribution between the heat medium heater 42 and the lower heater 28. It is possible to prevent the cooking condition from becoming uneven between the food F on the side and the food F on the third tray receiver 103 side.

  If the door 11 is opened while cooking with superheated steam or hot air, the superheated steam or hot air may flow toward the user. The same is true after cooking. Therefore, when the door 11 is opened during the period in which the high-temperature heat medium is circulating, the damper 79 operates to open the inlet of the exhaust path 78 and guide the high-temperature heat medium to the exhaust path 78. ing.

  When the cooking menu by high frequency heating is selected, the high frequency generator 21 is driven. The high-frequency generator 21 can be used alone or in combination with superheated steam or hot air.

  As described above, the food F is placed in the heating chamber 20 in a state of being placed on the food tray 100. At this time, which tray receiver supports the food tray 100 differs depending on the cooking menu. When cooking with superheated steam is selected, the food tray 100 should be supported by the second tray receiver 102, and a message to that effect is displayed on the display unit 14.

  When the food tray 100 is supported by the second tray receiver 102, the jet of the heat medium from the side heat medium supply port 47 is ejected into the space between the food tray surface 106 and the food support portion of the food support net 110. In the present invention, the angle of the jet at that time is set as follows. That is, the jet flow from the side heat medium supply port 47 is directed to the center of the food tray surface 106 beyond the center of the heating chamber 20.

  Three vertical alternate long and short dash lines are drawn in FIG. A chain line A in the center represents the center of the heating chamber 20 when viewed from the front. A one-dot chain line B on the left side represents a center line between the left side wall of the heating chamber 20 and the center of the heating chamber. A one-dot chain line C on the right side represents a center line between the right side wall of the heating chamber 20 and the center of the heating chamber. In a desirable design example, the jet flow from the left side heat medium supply port 47 is directed to the intersection of the support surface 106 and the one-dot chain line C, and the jet flow from the right side heat medium supply port 47 is directed to the support surface 106 and the one-dot chain line. Direct the intersection of B. In this way, the jet directing lines from both sides intersect at the center of the heating chamber 20.

  By setting the directing directions of the jets from both the left and right sides as described above, a jet with a steep inclination angle from the left and right can be formed under the food F, compared with the case where the jets jetted horizontally are met under the food F. The heating unevenness of the lower surface of the food F can be reduced as compared with the case where the jet is applied to the food tray surface 106 on the near side of the center of the heating chamber 20. By increasing the left-right symmetry of the jet so that the directional lines of the jet from the left and right sides intersect at the center of the heating chamber 20, uneven heating can be further reduced.

  Since the bottom portion of the side heat medium supply port 47 is a guide portion 49 that determines the direction of the jet, the direction accuracy of the jet can be improved. Since the guide portion 49 is formed with a gradually changing surface whose angle gradually changes due to the combination of the guide surfaces 49a and 49b, the angle of the airflow coming out of the duct 48 and hitting the guide portion 49 changes gradually, and the Flow generation is prevented and energy loss is reduced.

  FIG. 8 shows another embodiment of the side heat medium supply port 47. In this embodiment, a guide surface 49c, which is a cylindrical surface, is provided on the upstream side of the guide surface 49a that finally determines the jet direction, and a gradually changing surface whose angle changes gradually is formed by the combination of the guide surfaces 49a and 49b. Is done. Further, the guide surface 49 a is extended so as to protrude from the side wall of the heating chamber 20. Thus, by lengthening the guide surface 49a, the direction accuracy of the jet can be further increased.

  The connection portion 49d between the guide surface 49a and the side wall of the heating chamber 20 is rounded, that is, a so-called rounding process is performed, but the rounding does not exceed a predetermined value. This is because when the roundness is large, a Coanda effect occurs in which fluid flows along the wall surface. When the Coanda effect occurs at the connection portion 49d, the jet flow that should be directed in a predetermined direction is bent downward, and the direction of the jet flow becomes unstable. In order to avoid this, the roundness of the connection portion 49d is suppressed to such an extent that the Coanda effect does not occur. However, if the connection portion 49d has a sharp edge, discharge occurs during high-frequency heating, so that roundness is set by balancing the avoidance of the Coanda effect and the avoidance of discharge.

  FIG. 9 shows an embodiment in which the mechanism of jet generation is fundamentally changed. In this embodiment, no duct is used to guide the heat medium to the side heat medium supply port 47. The jet flow from the oblique blow hole 46 of the blow cover 44 travels straight through the heating chamber 20 and reaches the side heat medium supply port 47, changes its direction at the cylindrical surface of the guide portion 49, and is heated on the food tray surface 106. It becomes a jet directed to the center and beyond. With this configuration, the heat medium supply path can be greatly simplified. A powerful jet that reaches the side heat medium supply port 47 from the inclined nozzle holes 46 can be realized by adjusting the ratio of the number of the vertical nozzle holes 45 and the inclined nozzle holes 46 and the ratio of the hole diameters. In this embodiment, the cover 104 that covers the upper opening of the side heat medium supply port 47 does not exist, and the first tray receiver 101 does not exist.

  Although the embodiments of the present invention have been described above, other various modifications can be made without departing from the spirit of the present invention.

  INDUSTRIAL APPLICABILITY The present invention can be used for all cookers that perform cooking with a heat medium such as superheated steam or hot air regardless of whether it is for home use or for business use.

Front view of cooker Front view with heating chamber door open Model sectional drawing explaining the 1st tray use situation Model cross-sectional view explaining the second tray usage Overall configuration diagram Partial enlarged sectional view Control block diagram Partial expanded sectional view which shows other embodiment Model sectional drawing which shows other embodiment

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooker 20 Heating chamber 40 Heat-medium production | generation apparatus 43 Upper heat-medium supply port 47 Side part heat-medium supply port (jet formation part)
49 Guide part 100 Food tray 106 Food tray surface 110 Food support net F Food

Claims (8)

A heating chamber;
A heat medium generating device;
A food tray disposed in the heating chamber;
On the food tray, a food support net that supports the food at a predetermined distance from the surface of the food tray,
A jet flow forming portion provided on both side walls of the heating chamber and jetting the heat medium generated by the heat medium generating device as a jet into a space between the food tray surface and the food support portion of the food support net;
The cooker from the jet formation part of the said both-sides wall is each directed from the heating chamber center distance of the said foodstuff tray surface, The cooker characterized by the above-mentioned.   The cooker according to claim 1, wherein a directional line of a jet flow from the jet forming portion of the both side walls intersects at the center of the heating chamber.   The cooker according to claim 1 or 2, wherein the heat medium is guided by a duct from the heat medium generation device to the jet forming part.   The cooker according to any one of claims 1 to 3, wherein the heat medium reaches as a jet that travels straight through the heating chamber from the heat medium generating device to the jet forming section.   The said jet formation part is provided with the guide part which determines the direction of a jet, The cooker of any one of Claims 1-4 characterized by the above-mentioned.   The jet forming portion includes a guide portion that determines the direction of the jet, and the guide portion is provided with a gradually changing surface that avoids a sudden change in the angle of the airflow at a location facing the outlet of the duct. The cooker according to claim 3.   The cooker according to claim 5 or 6, wherein a roundness of a connection portion between an end of the guide portion and the side wall of the heating chamber does not exceed a predetermined value.   The cooker according to any one of claims 1 to 7, wherein the heat medium is superheated steam.

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