Heat cooker

Abstract

To provide a heat cooker which can heat an object with a good appearance.SOLUTION: A heat cooler includes: a baking chamber in which the heated object is baked; a first heating means provided in the baking chamber and heating a bottom part of the heated object by conductive heat; a second heating means provided in the baking chamber, controlled separately from the first heating means, and heating a surface of the heated object by radiant heat; a volume detecting means for detecting the volume of the heated object; and a control part for controlling the first heating means and the second heating means. When an increase in the volume of the heated object is detected by the volume detection means, the control part controls the second heating means such that the temperature of the second heating means becomes higher than the temperature of the first heating means.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present disclosure relates to a cooking device having a baking chamber for baking an object to be heated. [Background technology]

[0002] Known cooking devices include a cooking chamber for the object to be heated, in which a heater installed inside heats a plate or grill on which the object to be heated is placed. For example, Patent Document 1 discloses a cooking device equipped with a heater, a steam generator, and a rotating mesh-like placement table inside the cooking device. The cooking device of Patent Document 1 heats the object to be heated while rotating it, thereby allowing the object to be evenly browned. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2018-153540 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, in a home convection oven like the one in Patent Document 1, the surface of the heated object is mainly heated by convection heat from hot air, and the bottom of the heated object is heated by conduction heat. As a result, the bottom of the heated object is cooked more than the surface, resulting in uneven cooking in the top and bottom directions. In addition, heating with hot air tends to dry out the heated object, making it difficult to achieve a moist texture, and users cannot adjust the browning or texture of the cooked object themselves.

[0005] Because the heat is strong from below, the dough is cooked from the bottom up, and if the uncooked dough or the steam from baking is pushed upward, the surface of the heated object will swell and the dough will crack, making it impossible to bake it nicely.

[0006] An object of the present disclosure is to provide a cooking device that can cook food in a visually appealing manner. [Means for solving the problem]

[0007] The heating cooker of the present disclosure comprises a baking chamber in which a heated object is baked, a first heating means provided in the baking chamber for heating a bottom of the heated object with conductive heat, a second heating means provided in the baking chamber and controlled separately from the first heating means for heating a surface of the heated object with radiant heat, a volume detection means for detecting an increase in the volume of the heated object, and a control unit for controlling the first heating means and the second heating means, wherein when an increase in the volume of the heated object is detected by the volume detection means, the control unit controls the second heating means so that the temperature of the second heating means is higher than the temperature of the first heating means.

[0008] The cooking device according to the present disclosure comprises a baking chamber in which an object to be heated is baked, a first heating means provided in the baking chamber for heating the bottom of the object to be heated by conductive heat, and a second heating means provided in the baking chamber for heating the surface of the object to be heated by radiant heat, and a painted area is formed on the inner surface of the baking chamber at the position where the second heating means is provided, the painted area being coated with a black body paint that adjusts the effects of radiant heat, and the painted area is configured to have the lowest emissivity at a position close to the second heating means and to have a higher emissivity as it becomes farther away from the second heating means. Effect of the Invention

[0009] According to the cooking device of the present disclosure, when the bottom surface of the heated object is heated by the conductive heat of the first heating means and the dough expands, the surface of the heated object is heated by the radiant heat of the second heating means, so the heated object is less likely to expand and cracks on the surface of the heated object are suppressed. This allows the heated object to be cooked with a good appearance. [Brief description of the drawings]

[0010] [Figure 1] 1 is a schematic cross-sectional view showing a configuration of a cooking device according to a first embodiment of the present disclosure. [Diagram 2] 4 is a flowchart illustrating control by a control unit of the cooking device according to the first embodiment of the present disclosure. [Diagram 3] FIG. 11 is a schematic diagram illustrating a case where an object to be heated is baked by a cooking device according to a comparative example. [Figure 4] FIG. 11 is another schematic diagram illustrating a case where an object to be heated is roasted by the cooking device according to the comparative example. [Diagram 5] FIG. 2 is a schematic diagram illustrating a case where an object to be heated is roasted by the cooking device according to the first embodiment of the present disclosure. [Figure 6] FIG. 4 is another schematic diagram illustrating a case where an object to be heated is roasted by the cooking device according to the first embodiment of the present disclosure. [Figure 7] FIG. 2 is a schematic diagram illustrating an initial stage of heating in the cooking device according to the first embodiment of the present disclosure. [Figure 8] FIG. 4 is a schematic diagram illustrating a stage at which expansion has started in the cooking device according to the first embodiment of the present disclosure. [Figure 9] FIG. 4 is a schematic diagram illustrating a case where a temperature setting is changed in the cooking device according to the first embodiment of the present disclosure. [Figure 10] FIG. 4 is a schematic diagram illustrating a case where the temperature setting has not been changed in the cooking device according to the first embodiment of the present disclosure. [Figure 11] FIG. 11 is a schematic cross-sectional view of a cooking device according to a second embodiment of the present disclosure. [Figure 12]10 is a flowchart illustrating control by a control unit of a cooking device according to a second embodiment of the present disclosure. [Figure 13] FIG. 11 is a cross-sectional side view of a cooking device according to a third embodiment of the present disclosure. [Figure 14] FIG. 11 is a schematic cross-sectional view of a cooking device according to a fourth embodiment of the present disclosure. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The embodiment for implementing the cooking device 100 according to the present disclosure will be described with reference to the attached drawings. In each drawing, the same or corresponding parts are given the same reference numerals, and duplicated descriptions are appropriately simplified or omitted. In the following description, for convenience, the positional relationship of each structure may be expressed based on the illustrated state. Note that the present disclosure is not limited to the following embodiments, and within the scope of the gist of the present disclosure, it is possible to freely combine each embodiment, modify any component of each embodiment, or omit any component of each embodiment. In addition, in each drawing, the dimensional relationship and shape of each component may differ from the actual one. In addition, the positional relationship between each component, for example, the vertical relationship, etc., is, in principle, when the cooking device 100 is installed in a usable state.

[0012] Embodiment 1 <Configuration of Cooking Device 100> Fig. 1 is a schematic cross-sectional view showing the configuration of a cooking device 100 according to the first embodiment of the present disclosure. In Fig. 1, the outline arrow indicates the direction in which an insulated box 1 opens. As shown in Fig. 1, the cooking device 100 has a baking chamber 2 formed in the insulated box 1, a first heating means 4, and a second heating means 5. The baking chamber 2 is provided inside the insulated box 1.

[0013] The insulating box 1 is provided with, for example, a hinge-shaped rotating part 26. The insulating box 1 can rotate up and down together with the baking chamber 2 by the rotating part 26. The insulating box 1 rotates around the rotating part 26 as an axis, so that the baking chamber 2 can be opened.

[0014] The baking chamber 2 is a space in which the object 3 is placed and baked. The baking chamber 2 is made of aluminum or other materials with high thermal conductivity. The baking chamber 2 has a top surface 21, a front surface 25, a pair of side surfaces 23, a back surface 24, and a bottom surface 22. A rotating section 26 is arranged on the back surface 24 side. The baking chamber 2 is opened by rotating the top surface 21, the front surface 25, the pair of side surfaces 23, and the back surface 24 relative to the bottom surface 22 as the insulating box 1 rotates. When the baking chamber 2 is open, the object 3 is placed inside the baking chamber 2. When the baking chamber 2 is closed, the inside of the baking chamber 2 is sealed. In the following, a case where the object 3 is a confectionery is illustrated, but the object 3 is not limited to a confectionery.

[0015] A first heating means 4 is provided on the bottom surface 22 of the baking chamber 2. The first heating means 4 heats the bottom surface of the object 3 to be heated. The first heating means 4 heats the object 3 by conductive heat. The amount of heat of the first heating means 4 is controlled based on the measurement value of the first thermometer 12.

[0016] The first heating means 4 is, for example, a planar heater. Examples of the planar heater include a planar heater in which an electric heating element is wound around a mica plate, and a ceramic heater in which an electric heating element is sandwiched between ceramics.

[0017] A first thermometer 12 is disposed near the first heating means 4. The first thermometer 12 measures the temperature of the first heating means 4 itself. The first thermometer 12 is, for example, a thermistor.

[0018] A second heating means 5 is provided on the top surface 21 of the baking chamber 2. The second heating means 5 heats the surface of the object 3. The second heating means 5 heats the object 3 with radiant heat from the coating area 9. The amount of heat of the second heating means 5 is controlled separately from that of the first heating means 4. The amount of heat of the second heating means 5 is controlled based on the measurement value of the second thermometer 13.

[0019] The second heating means 5 is, for example, a planar heater. Planar heaters include a planar heater in which an electric heating body is wound around a mica plate, or a ceramic heater in which an electric heating body is sandwiched between ceramics. For example, when a rod-shaped heater is used, even if the temperature is adjusted, the area close to the heater or the bottom surface of the heated object 3 tends to burn, and it is difficult to achieve a uniform browning of the heated object 3, so that the effect is only obtained for bread, etc., whose size is generally fixed. By using a planar heater as the second heating means 5, the user can easily adjust the browning.

[0020] A second thermometer 13 is disposed near the second heating means 5. The second thermometer 13 measures the temperature of the second heating means 5 itself. The second thermometer 13 is, for example, a thermistor.

[0021] A coating area 9 is provided on the inner surface 200 of the top surface 21 of the baking chamber 2. The coating area 9 is an area where a black body coating is applied. The coating area 9 is provided on the entire surface of the inner surface 200 of the top surface 21 of the baking chamber 2. For example, a fluorine-based paint or a silicon-based paint can be used for the black body coating.

[0022] The first heating means 4 and the second heating means 5 are individually controlled by the control unit 50. The control unit 50 may be provided in each of the first heating means 4 and the second heating means 5, or in either the first heating means 4 or the second heating means 5, or may be provided separately from the first heating means 4 and the second heating means 5. The control unit 50 is configured, for example, by a CPU (Central Processing Unit, also called a central processing unit, processing unit, arithmetic unit, microprocessor, microcomputer, processor, or DSP (Digital Signal Processor)). The control unit 50 has a memory configured, for example, by a non-volatile or volatile semiconductor memory such as a RAM (Random Access Memory), a ROM (Read Only Memory), a flash memory, an EPROM (Erasable Programmable Read Only Memory), or an EEPROM (Electrically Erasable Programmable Read Only Memory), a magnetic disk, a flexible disk, an optical disk, a compact disk, a mini disk, a DVD (Digital Versatile Disk), or the like. The control unit 50 realizes processing by a program stored in the memory.

[0023] The volume detection means 51 detects an increase in the volume of the object 3 to be heated, that is, whether the object 3 to be heated has expanded. The volume detection means 51 is, for example, a distance sensor that uses infrared rays to detect the distance between the top surface 21 of the baking chamber 2 and the object 3 to be heated. When the distance between the top surface 21 of the baking chamber 2 and the object 3 to be heated measured by the distance sensor decreases, the volume detection means 51 detects that the volume of the object 3 to be heated has increased, that is, that the object 3 to be heated has expanded. The detection result by the volume detection means 51 is notified to, for example, the control unit 50.

[0024] <Operation of control unit 50> The first heating means 4 and the second heating means 5 are configured to have their temperatures controlled by the control unit 50, for example, by turning on or off the power of the first heating means 4 and the second heating means 5. The amount of heat of the first heating means 4 and the second heating means 5 is adjusted by controlling the temperature by the control unit 50. The first heating means 4 and the second heating means 5 are controlled by the control unit 50 so that the temperature of the heat source, that is, the first heating means 4 and the second heating means 5 themselves, becomes a set temperature. The set temperature may be freely set by the user.

[0025] 2 is a flowchart for explaining the control by the control unit 50 of the cooking device 100 according to the first embodiment of the present disclosure. As shown in FIG. 2, when heating by the first heating means 4 and the second heating means 5 is started, the control unit 50 judges in step S11 whether or not the volume detection means 51 detects that the volume of the object 3 has increased and expanded. In step S11, if the control unit 50 judges that the volume detection means 51 does not detect that the volume of the object 3 has increased and expanded, the control unit 50 returns to step S11. On the other hand, if the control unit 50 judges in step S11 that the volume detection means 51 detects that the volume of the object 3 has increased and expanded, the control unit 50 proceeds to step S12, increases the temperature of the second heating means 5, and ends the process.

[0026] In this way, the first heating means 4 and the second heating means 5 are automatically controlled so that the temperature of the second heating means 5 increases when the volume detection means 51 detects that the volume of the object 3 has increased and expanded. By controlling the temperature of the second heating means 5, the expansion of the object 3 is suppressed.

[0027] The control unit 50 determines that the heated object 3 has expanded when the volume detection means 51 detects an increase in the volume of the heated object 3, and increases the set temperature of the second heating means 5. As the baking of the heated object 3 progresses, the entire dough expands upward, especially the center, and cracks begin to form in the middle. Since there is a time lag in the temperature rise of the second heating means 5, by starting to increase the heating when the entire heated object 3 expands upward, the upper part of the heated object 3 is heated strongly just before the center expands and cracks, and cracks can be suppressed. The method of determining the expansion of the heated object 3 by, for example, the angle of expansion of the surface of the dough is also effective when there is no time lag in the temperature rise of the second heating means 5.

[0028] The set temperatures of the first heating means 4 and the second heating means 5 may be freely set by the user until an increase in the volume of the object to be heated 3 is detected by the volume detection means 51. The set temperatures of the first heating means 4 and the second heating means 5 may be automatically set from the beginning of heating. When the set temperatures are automatically set, the first heating means 4 and the second heating means 5 are optimally set according to the temperature measured by the first thermometer 12 or the second thermometer 13.

[0029] <Operation of the Cooking Device 100> Fig. 3 is a schematic diagram illustrating a case where an object to be heated 3 is roasted by a cooking device 101 according to a comparative example. Fig. 4 is another schematic diagram illustrating a case where an object to be heated 3 is roasted by a cooking device 101 according to a comparative example.

[0030] As shown in Figs. 3 and 4, in the cooking device 101 according to the comparative example, the amount of heat is controlled to reflect the space temperature T. Therefore, the bottom surface of the object 3 is baked by the conductive heat C, and the surface of the object 3 is baked by the convection heat, that is, the hot air HA. Since the heating by the hot air HA is stronger than the heating by the conductive heat C, the dough on the lower side is baked, and the unbaked dough or the steam during baking is pushed upward. As a result, the surface of the confectionery, which is the object 3 to be heated, expands, the dough cracks, and the object 3 to be heated cannot be baked with a good appearance. In addition, the cooking device 101, which is a general household convection oven, has low airtightness and is easily dried by the hot air HA, so it is difficult to make the inside of the baking chamber 2 humid, and it is difficult to increase the pressure inside the baking chamber 2 to suppress the expansion of the dough.

[0031] Fig. 5 is a schematic diagram illustrating a case where the object 3 is roasted by the cooking device 100 according to the first embodiment of the present disclosure. Fig. 6 is another schematic diagram illustrating a case where the object 3 is roasted by the cooking device 100 according to the first embodiment of the present disclosure.

[0032] As shown in Figures 5 and 6, the first heating means 4 is controlled to a heating amount reflecting the temperature of the first heating means 4 measured by the first thermometer 12, and the second heating means 5 is controlled to a heating amount reflecting the temperature of the second heating means 5 measured by the second thermometer 13. In other words, the first heating means 4 is controlled so that the temperature measured by the first thermometer 12 becomes a set temperature, and the second heating means 5 is controlled so that the temperature measured by the second thermometer 13 becomes a set temperature. As a result, the bottom surface of the heated object 3 is baked by the first heating means 4 with conductive heat C, and the surface of the heated object 3 is baked by the second heating means 5 with radiant heat R. By baking the surface with radiant heat R, the surface of the heated object 3 becomes hot and moisture evaporates and is released, and moisture is retained inside, so that the heated object can be baked to a crispy texture while maintaining a fluffy texture.

[0033] Fig. 7 is a schematic diagram illustrating an initial stage of heating in the cooking device 100 according to the first embodiment of the present disclosure. As shown in Fig. 7, in the initial stage of heating, the first heating means 4 and the second heating means 5 are set to, for example, the same temperature. When the set temperatures of the first heating means 4 and the second heating means 5 are the same, the conductive heat by the first heating means 4 is stronger than the radiant heat by the second heating means 5, so that baking proceeds from the lower side of the heated object 3.

[0034] Fig. 8 is a schematic diagram illustrating a stage where expansion has started in the cooking device 100 according to the first embodiment of the present disclosure. As shown in Fig. 8, as baking proceeds from the lower side of the object 3 to be heated, unbaked dough or steam is pushed to the upper side of the object 3 to be heated, and the object 3 to be heated expands.

[0035] FIG. 9 is a schematic diagram illustrating a case where the temperature setting is changed in the cooking device 100 according to the first embodiment of the present disclosure. As shown in FIG. 9, when the heated object 3 expands and the volume detection means 51 detects an increase in the volume of the heated object 3, the control unit 50 controls the second heating means 5 so that the set temperature of the second heating means 5 is higher than the set temperature of the first heating means 4. As the set temperature of the second heating means 5 increases, the upper side of the heated object 3 is heated more than the lower side, and baking of the surface of the heated object 3 progresses. As the surface of the heated object 3 is baked, even if there is unbaked dough or steam inside the heated object 3, it is not pushed out from the surface of the heated object 3. This makes it possible to suppress the expansion of the heated object 3 and cracks on the surface of the heated object 3.

[0036] Fig. 10 is a schematic diagram illustrating a case where the temperature setting is not changed in the cooking device 100 according to the first embodiment of the present disclosure. As shown in Fig. 10, when the heated object 3 expands and the volume detection means 51 detects an increase in the volume of the heated object 3, if the set temperatures of the first heating means 4 and the second heating means 5 are not changed, baking will continue from the bottom of the heated object 3. If baking continues from the bottom of the heated object 3, unbaked dough or steam will be pushed out to the top of the heated object 3, causing cracks on the surface of the heated object 3.

[0037] The control unit 50 controls the set temperature of the second heating means 5 to increase, thereby suppressing expansion of the object 3 and making it possible to suppress cracks on the surface of the object 3. The increase in the set temperature is preferably about 40 to 70°C. If the increase in the set temperature is low, the expansion of the dough cannot be suppressed, so it is preferable that the increase be 40°C or higher. If the increase in the set temperature is high, it is easy to suppress the expansion of the dough, but the surface of the dough is likely to burn, so it is preferable that the increase be at most about 70°C.

[0038] The timing for increasing the set temperature of the second heating means 5 is not particularly limited, and the set temperature of the second heating means 5 may be increased at a time that is predetermined for each recipe.

[0039] The cooking device 100 according to the first embodiment described above includes the first heating means 4 for heating the bottom of the object 3, the second heating means 5 for heating the surface of the object 3, and the volume detection means 51 for detecting an increase in the volume of the object 3. When the object 3 is heated from the bottom by the conductive heat of the first heating means 4, and the object 3 expands from the bottom to the top, the increase in the volume of the object 3 is detected by the volume detection means 51. When the increase in the volume of the object 3 is detected, the second heating means 5 is set to a temperature higher than that of the first heating means 4. Therefore, the object 3 is heated from the surface by the radiant heat of the second heating means 5, and the expansion of the object 3 is suppressed. Since the second heating means 5 is controlled separately from the first heating means 4, it is possible to select whether the object 3 is heated by conductive heat or by radiant heat.

[0040] In the initial stage of heating, if the second heating means 5 is set to the same temperature as the first heating means 4, the conductive heat from the first heating means 4 is stronger than the heat from the second heating means 5, and baking proceeds from the bottom of the heated object 3. Unbaked dough or steam is pushed to the top, and when the dough or steam starts to expand the heated object 3, the set temperature of the second heating means 5 is controlled to rise. This suppresses the expansion of the heated object 3 and suppresses cracks in the heated object 3, thereby suppressing cracks on the surface of the heated object 3 due to the expansion of the dough, and an attractively baked product is achieved.

[0041] In addition, a painted area 9 is formed at the position where the second heating means 5 is provided, which is an area coated with black body paint to adjust the effect of radiant heat, and radiant heat is emitted with an emissivity of about 0.9 by the painted area 9. Therefore, the object 3 is heated to a high temperature by the radiant heat, and the object 3 is likely to brown.

[0042] In addition, on the inner surface 200 of the baking chamber 2 at the position where the second heating means 5 is provided, a painted area 9 is formed that is painted with a black body paint to adjust the effect of radiant heat, and radiant heat is emitted by the painted area 9 with an emissivity of about 0.9. Therefore, the object to be heated 3 is heated to a high temperature, and the object to be heated 3 is easily browned.

[0043] Furthermore, when the volume detection means 51 detects an expansion of the object 3 to be heated, the control unit 50 controls the second heating means 5 so that the temperature rises to a range of 40°C to 70°C higher than the temperature before the expansion of the object 3 to be heated is detected. Setting the temperature of the second heating means 5 to 40°C or higher suppresses the expansion of the dough, while setting the temperature to 70°C or lower suppresses the burning of the surface of the dough. By suppressing the expansion of the dough, cracks in the object 3 to be heated are suppressed.

[0044] Embodiment 2 11 is a schematic cross-sectional view of a cooking device 100 according to a second embodiment of the present disclosure. The second embodiment differs from the first embodiment in that it includes an imaging device 31. In the second embodiment, the same parts as those in the first embodiment are denoted by the same reference numerals and description thereof is omitted, and the differences from the first embodiment will be mainly described.

[0045] 11, the cooking device 100 is provided with a photographing device 31 for photographing the state of the object to be heated 3. The state of the dough can be confirmed by the photographing device 31. The image photographed by the photographing device 31 is transmitted to the control unit 50, for example.

[0046] Based on the image captured by the photographing device 31, the dough color of the object 3 to be heated or the degree of dough expansion is determined. For example, the degree of unevenness in browning can be determined from the dough color of the object 3 to be heated. Based on the dough color of the object 3 to be heated or the degree of dough expansion, the set temperatures of the first heating means 4 and the second heating means 5 are controlled so that the second heating means 5 has a higher temperature than the first heating means 4. In other words, the photographing device 31 can be used as a volume detection means 51.

[0047] The photographing device 31 is disposed, for example, at a corner where the front surface 25 and the top surface 21 meet. In this case, the photographing device 31 is configured to photograph the object 3 from diagonally above, and when the visible portion of the dough in the pastry dough mold increases, it can be determined that the object 3 is expanding. The photographing device 31 may be disposed, for example, at the center of the top surface 21. In this case, the photographing device 31 is configured to photograph the object 3 from directly above, and when an increase in the area of ​​the dough is detected, it can be determined that the object 3 is expanding.

[0048] <Control of the first heating means 4 and the second heating means 5> Fig. 12 is a flowchart illustrating control by the control unit 50 of the cooking device 100 according to the embodiment 2 of the present disclosure. As shown in Fig. 12, when heating by the first heating means 4 and the second heating means 5 is started, the control unit 50 acquires an image of the object to be heated 3 from the photographing device 31 in step S21, and proceeds to step S22.

[0049] In step S22, the control unit 50 determines whether or not the object 3 to be heated is expanding based on the image of the object 3. If the control unit 50 determines in step S22 that the object 3 to be heated is not expanding, the control unit 50 continues the process until it determines that the object 3 to be heated is expanding based on the image of the object 3 to be heated.

[0050] In step S22, when the control unit 50 determines that the object 3 is expanding, the process proceeds to step S23, where the temperature of the second heating means 5 is increased and the process ends. This has the effect of suppressing the expansion of the object 3 and suppressing cracks. Note that in step S22, the control unit 50 may be configured to determine, for example, the degree of unevenness in the browning of the object 3 based on the image of the photographing device 31.

[0051] The cooking device 100 according to the second embodiment described above includes the first heating means 4 for heating the bottom of the object 3, the second heating means 5 for heating the surface of the object 3, and an imaging device 31 for checking the state of the object 3. The first heating means 4 heats the object 3 from the bottom side by conductive heat, causing the object 3 to expand from the bottom to the top, while the second heating means 5 heats the object 3 from the surface by radiant heat, suppressing the expansion of the object 3. The second heating means 5 is controlled separately from the first heating means 4, so that it is possible to select whether to heat the object 3 by conductive heat or radiant heat. The imaging device 31 captures an image of the object 3, so that the expansion of the object 3 can be detected when the object 3 starts to expand due to dough or steam.

[0052] When the first heating means 4 and the second heating means 5 are set to the same temperature in the initial stage of heating, the conductive heat of the first heating means 4 is stronger than the heating by the second heating means 5, so baking proceeds from the bottom of the heated object 3, and unbaked dough and steam are pushed to the top. When the image capture device 31 detects expansion of the heated object 3, the set temperature of the second heating means 5 is raised after the detection, controlled separately from the first heating means 4. This has the effect of suppressing expansion of the heated object 3 and suppressing cracks in the heated object 3.

[0053] Embodiment 3 13 is a cross-sectional side view of a cooking device 100 according to a third embodiment of the present disclosure, showing the configuration of an inner surface 200. In the third embodiment, the configuration of the inner surface 200 of the baking chamber 2 differs from that of the first and second embodiments. In the third embodiment, the same reference numerals are used to denote parts common to the first and second embodiments, and descriptions thereof are omitted, and differences from the first and second embodiments will be mainly described.

[0054] As shown in FIG. 13, a low emissivity band painted area 97, a medium emissivity band painted area 98, and a high emissivity band painted area 99 are formed on the inner surface 200 of the baking chamber 2 of the cooking device 100 at the position where the second heating means 5 is provided. The low emissivity band painted area 97, the medium emissivity band painted area 98, and the high emissivity band painted area 99 are formed by applying a black body to the inner surface 200 of the baking chamber 2, which uses a highly thermally conductive material. The low emissivity band painted area 97 is an area having an emissivity of about 0.5 by being painted with a black body. The medium emissivity band painted area 98 is an area having an emissivity of about 0.7 by being painted with a black body. The high emissivity band painted area 99 is an area having an emissivity of about 0.9 by being painted with a black body.

[0055] The low emissivity band painted area 97 is the area with the lowest emissivity, the medium emissivity band painted area 98 is the area with a higher emissivity than the low emissivity band painted area 97, and the high emissivity band painted area 99 is the area with the highest emissivity. The low emissivity band painted area 97, the medium emissivity band painted area 98, and the high emissivity band painted area 99 are configured so that they have the lowest emissivity at a position close to the second heating means 5 and have higher emissivity as they become farther from the second heating means 5.

[0056] The low emissivity band painted area 97, the medium emissivity band painted area 98, and the high emissivity band painted area 99 are arranged, for example, in order from the center of the top surface portion 21. The low emissivity band painted area 97, the medium emissivity band painted area 98, and the high emissivity band painted area 99 are arranged from the center of the top surface portion 21 toward the outside of the top surface portion 21. The low emissivity band painted area 97, the medium emissivity band painted area 98, and the high emissivity band painted area 99 may be arranged not only in the area from the center of the top surface portion 21 to the outside of the top surface portion 21, but also in the area extending from the outside of the top surface portion 21 to the side portion 23 of the baking chamber 2. In addition, the low emissivity band painted area 97, the medium emissivity band painted area 98, and the high emissivity band painted area 99 may be provided on the bottom surface portion 22.

[0057] The high emissivity painted area 99 emits radiant heat with an emissivity of about 0.9, so the object 3 is heated to a high temperature and is more likely to brown. The low emissivity painted area 97 has an emissivity of about 0.5, so the object 3 is less likely to brown than the high emissivity painted area 99. The low emissivity painted area 97, the medium emissivity painted area 98, and the high emissivity painted area 99 are arranged in this order from the center of the top surface 21 of the baking chamber 2, so that the emissivity of the area close to the second heating means 5 is low and the emissivity increases as it gets further from the second heating means 5. This makes the amount of heat given to the surface and side of the object 3 uniform, and the object 3 with reduced unevenness in baking can be obtained.

[0058] The cooking device 100 according to the third embodiment described above has a low emissivity painted area 97, a medium emissivity painted area 98, and a high emissivity painted area 99, which are painted areas 9 with black body paint. The low emissivity painted area 97, the medium emissivity painted area 98, and the high emissivity painted area 99 are arranged, for example, in order from the center of the top surface 21. That is, the low emissivity painted area 97, the medium emissivity painted area 98, and the high emissivity painted area 99 are configured to have the lowest emissivity at a position close to the second heating means 5, and to have a higher emissivity as they become farther from the second heating means 5. As a result, the emissivity is low in the portion close to the second heating means 5, and becomes medium emissivity as it becomes farther, and further becomes high emissivity, so that the amount of heat given to the surface and side of the heated object 3 is uniformed, and the effect of suppressing uneven baking of the heated object 3 is achieved.

[0059] Embodiment 4 Fig. 14 is a schematic cross-sectional view of a cooking device 100 according to a fourth embodiment of the present disclosure. The fourth embodiment differs from the first to third embodiments in that a humidifying means 14 is provided. In the fourth embodiment, the same parts as those in the first to third embodiments are denoted by the same reference numerals and description thereof will be omitted, and the differences from the first to third embodiments will be mainly described.

[0060] 14, the cooking device 100 is provided with a water supply unit 10 and a water storage unit 11. The water supply unit 10 and the water storage unit 11 constitute a humidifying means 14, and the inside of the baking chamber 2 is humidified by the humidifying means 14.

[0061] Water supply unit 10 is disposed above water storage unit 11. Water supply unit 10 has, for example, an on-off valve (not shown) provided on the bottom surface. When the on-off valve is opened, water flows out of water storage unit 11. The water flowing out of water supply unit 10 falls into water storage unit 11 and is stored therein.

[0062] The water supply unit 10 may be connected to the water storage unit 11, for example, by a pipe (not shown). In this case, the on-off valve is provided, for example, at a position where the pipe of the water storage unit 11 is connected. In this case, the water supply unit 10 may be disposed anywhere.

[0063] Water is supplied from the water supply unit 10 to the water storage unit 11 and stored therein. The water stored in the water storage unit 11 is heated by the first heating means 4. Therefore, the water storage unit 11 is disposed in a position where the stored water can be heated by the first heating means 4. When the water in the water storage unit 11 is heated by the first heating means 4, the water boils and turns into steam, increasing the humidity inside the firing chamber 2 and causing the firing chamber 2 to enter a high-humidity state.

[0064] The operation of the humidifying means 14 is controlled by, for example, the control unit 50. The control unit 50 supplies water from the water supply unit 10 to the water storage unit 11, for example, by opening an on-off valve. This causes water to be stored in the water storage unit 11, and the water stored in the water storage unit 11 is heated by the first heating means 4, thereby increasing the humidity inside the firing chamber 2. The control unit 50 may be provided in the water supply unit 10, for example, and is not particularly limited.

[0065] <Action by humidifying means 14> Water supplied from the water supply unit 10 to the water storage unit 11 by the humidifying means 14 is heated by the first heating means 4, boils, and turns into steam, which fills the inside of the baking chamber 2. Because the baking chamber 2 has a sealed structure, the humidity increases as the inside of the baking chamber 2 is filled with steam, and the pressure also increases, preventing the dough of the heated object 3 from expanding, thereby suppressing cracking of the heated object 3.

[0066] The water storage section 11 should have a capacity to store at least 10 ml of water. This allows the interior of the baking chamber 2 to be humidified to a desired degree, for example, when the size of the baking chamber 2 is 180 mm wide x 135 mm deep x 38 mm high. For example, when 50 g of chocolate cake dough is formed into a cylinder with a diameter of 60 mm and a height of 25 mm as the object to be heated 3 and baked without humidification, the height of the object to be heated 3 expands to 38 mm or more. In contrast, when a similar object to be heated 3 is baked with the interior of the baking chamber 2 humidified by the humidifying means 14, it does not expand to a height of 38 mm or more, as in the case of baking without humidification. Therefore, the humidifying means 14 can suppress cracking of the dough or adhesion of the dough to the top surface 21.

[0067] According to the cooking device 100 of the fourth embodiment described above, the baking chamber 2 is provided with the water supply section 10 and the water storage section 11 heated by the first heating means 4, so that the inside of the baking chamber 2 can be maintained in a high humidity state. When the inside of the baking chamber 2 is humid during baking of the object to be heated 3, the pressure in the baking chamber 2 increases, and the expansion of the object to be heated 3 is suppressed. When the pressure inside the baking chamber 2 increases and the dough of the object to be heated 3 does not expand easily, cracks in the dough or adhesion of the dough to the top surface section 21 do not occur, and the effect of suppressing uneven baking and cracks in the object to be heated 3 at the time of baking is achieved.

[0068] It should be noted that the first to third embodiments can be combined as appropriate.

[0069] Various aspects of the present disclosure are summarized below as appendices.

[0070] (Appendix 1) A baking chamber in which the object to be heated is baked; A first heating means is provided in the baking chamber and heats the bottom of the object to be heated by conductive heat; A second heating means is provided in the baking chamber, is controlled separately from the first heating means, and heats the surface of the object to be heated by radiant heat; A volume detection means for detecting an increase in the volume of the object to be heated; A control unit that controls the first heating means and the heating means; Equipped with The control unit is When an increase in the volume of the object to be heated is detected by the volume detection means, the second heating means is controlled so that the temperature of the second heating means becomes higher than the temperature of the first heating means. Heating cooker. (Appendix 2) The control unit is When the volume detection means detects an increase in the volume of the object to be heated, The second heating means is controlled so that the temperature of the object to be heated increases in a range of 40° C. to 70° C. from the temperature before the increase in the volume of the object to be heated is detected. 2. A cooking device as described in appendix 1. (Appendix 3) The control unit is When the volume detection means detects an increase in the volume of the object to be heated, The second heating means is adjusted so that the temperature difference with the first heating means is in the range of 40° C. to 70° C. 3. The heating cooker according to claim 1 or 2. (Appendix 4) The volume detection means is A distance sensor that detects the distance between the baking chamber and the object to be heated. 4. The cooking device according to claim 1, wherein the heating and heating element is a heater. (Appendix 5) The volume detection means is An imaging device for imaging the object to be heated. 4. The cooking device according to claim 1, wherein the heating and heating element is a heater. (Appendix 6) The inner surface of the baking chamber at the position where the second heating means is provided has a painted area that is painted with a black body paint to adjust the effect of radiant heat. 6. A cooking device according to any one of claims 1 to 5. (Appendix 7) A baking chamber in which the object to be heated is baked; A first heating means is provided in the baking chamber and heats the bottom of the object to be heated by conductive heat; A second heating means provided in the baking chamber for heating the surface of the object to be heated by radiant heat; Equipped with A painted area is formed on the inner surface of the baking chamber at the position where the second heating means is provided, the painted area being coated with black body paint to adjust the influence of radiant heat, The coating area is configured to have the lowest emissivity at a position closest to the second heating means, and the emissivity increases as the coating area becomes farther from the second heating means. Heating device. (Appendix 8) The baking chamber has a sealed structure, A moisture supplying means for supplying moisture to the baking chamber; a water storage section for storing water from the water supply means; It also has 8. The cooking device according to claim 1, [Explanation of symbols]

[0071] 1 Insulated box, 2 Baking chamber, 3 Heated object, 4 First heating means, 5 Second heating means, 9 Painting area, 10 Water supply section, 11 Water storage section, 12 First thermometer, 13 Second thermometer, 14 Humidifying means, 21 Top surface section, 22 Bottom surface section, 23 Side surface section, 24 Back surface section, 25 Front surface section, 26 Rotating section, 31 Imaging device, 50 Control section, 51 Volume detection means, 97 Low emissivity zone painted area, 98 Medium emissivity zone painted area, 99 High emissivity zone painted area, 100 Cooking device, 101 Cooking device, 200 Inner surface.

Claims

1. A baking chamber in which the object to be heated is baked; A first heating means is provided in the baking chamber and heats the bottom of the object to be heated by conductive heat; A second heating means provided in the baking chamber, which is controlled separately from the first heating means, and heats the surface of the object to be heated by radiant heat; A volume detection means for detecting an increase in the volume of the object to be heated; A control unit that controls the first heating means and the second heating means; Equipped with The control unit is When an increase in the volume of the object to be heated is detected by the volume detection means, the second heating means is controlled so that the temperature of the second heating means becomes higher than the temperature of the first heating means. Heating cooker.

2. The control unit is When the volume detection means detects an increase in the volume of the object to be heated, The second heating means is controlled so that the temperature of the object to be heated increases in a range of 40° C. to 70° C. from the temperature before the increase in the volume of the object to be heated is detected. The cooking device according to claim 1 .

3. The control unit is When the volume detection means detects an increase in the volume of the object to be heated, The second heating means is adjusted so that the temperature difference with the first heating means is in the range of 40° C. to 70° C. The cooking device according to claim 1 or 2.

4. The volume detection means is A distance sensor that detects the distance between the baking chamber and the object to be heated. The cooking device according to claim 1 or 2.

5. The volume detection means is An imaging device for imaging the object to be heated. The cooking device according to claim 1 or 2.

6. The inner surface of the baking chamber at the position where the second heating means is provided has a painted area that is painted with a black body paint to adjust the effect of radiant heat. The cooking device according to claim 1 or 2.

7. A baking chamber in which the object to be heated is baked; A first heating means is provided in the baking chamber and heats the bottom of the object to be heated by conductive heat; A second heating means provided in the baking chamber for heating the surface of the object to be heated by radiant heat; Equipped with A painted area is formed on the inner surface of the baking chamber at the position where the second heating means is provided, the painted area being coated with black body paint to adjust the effect of radiant heat, The coating area is configured to have the lowest emissivity at a position closest to the second heating means, and the emissivity increases as the coating area becomes farther from the second heating means. Heating cooker.

8. The baking chamber has a sealed structure, A moisture supplying means for supplying moisture to the baking chamber; a water storage section for storing water from the water supply means; It also has The cooking device according to claim 1 or 7.

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