Heat cooker

Abstract

To provide a heat cooker that can suppress variation in finish of cooking.SOLUTION: A heat cooker includes: a device body including a heating part; a pot heated by the heating part; a lid for covering the pod; and water supply device for supplying water to the pot. The water supply device includes: a nozzle part including a water supply nozzle; and a diffusion part including a diffusion plate for diffusing water that is discharged from the water supply nozzle.SELECTED DRAWING: Figure 14

Description

Technical Field

[0001] The present invention relates to a cooking appliance equipped with a water supply device.

Background Art

[0002] Conventionally, as a commercial cooking appliance for cooking prepared foods in supermarkets and the like, there is known a cooking appliance that can freely set the pot temperature, baking time, etc. according to the cooking menu, and can perform fully automatic cooking just by pressing the start button. In such a cooking appliance, cooking processes for a plurality of cooking menus can be registered. Representative cooking menus include dumplings, pork cutlet simmered in soy sauce, omelette, yakisoba, or okonomiyaki, etc. By registering the cooking processes for these, it is not necessary to set the heating time, etc. in each cooking process every time cooking is performed, and the cooking efficiency can be improved.

[0003] Also, there is known a cooking appliance equipped with a water supply device that automatically supplies water to the pot during cooking. For example, Patent Document 1 discloses an automatic dumpling roaster that can automatically pressurize and depressurize the pot and supply water.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] In commercial cooking appliances, it is desirable to increase the size of the cooking pot in order to cook a large number of deep-fried pork cutlets or dumplings at once. Here, as described in Patent Document 1, in a cooking appliance capable of automatic water supply, a water supply nozzle is provided at one location in the center of the lid of the cooking appliance, and water is sprayed toward the pot located below. In this case, when the size of the cooking pot of the cooking appliance is increased, it becomes difficult to spray water over the entire pot from the water supply nozzle, and variations occur in the finish of the cooking menu that requires a water supply process. Further, when a plurality of water supply nozzles are provided according to the size of the pot, the structure and control become complicated, and the manufacturing cost also increases.

[0006] The present invention is for solving the above-described problems, and an object thereof is to provide a cooking appliance capable of suppressing variations in the finish of cooking.

Means for Solving the Problems

[0007] The cooking appliance according to the present invention includes an appliance main body having a heating unit, a pot heated by the heating unit, a lid covering the pot, and a water supply device for supplying water to the pot. The water supply device includes a nozzle unit having a water supply nozzle and a diffusion unit having a diffusion plate for diffusing the water discharged from the water supply nozzle.

Effects of the Invention

[0008] According to the cooking appliance of the present invention, by including a diffusion unit having a diffusion plate for diffusing the water discharged from the water supply nozzle, water can be diffused over the entire pot, and variations in the finish of cooking can be suppressed.

Brief Description of the Drawings

[0009]

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Figure 19

Embodiments for Carrying Out the Invention

[0010] Hereinafter, with reference to the drawings, the cooking heater 100 according to the embodiment of the present invention will be described. In each figure, the same or corresponding parts are denoted by the same reference numerals, and the description thereof will be omitted or simplified as appropriate. Also, regarding the configurations shown in each figure, the shape, size, arrangement, etc. can be appropriately changed within the scope of the present invention.

[0011] Embodiment 1. FIG. 1 is a schematic configuration diagram of the cooking heater 100 according to Embodiment 1. FIG. 2 is a front view of the cooking heater 100 according to Embodiment 1. FIG. 3 is a side view of the cooking heater 100 according to Embodiment 1. In each drawing, when the cooking heater 100 is viewed from the front, the left - right direction is defined as the X - direction, the up - down direction as the Y - direction, and the front - back direction as the Z - direction for explanation. However, each direction is defined for the purpose of explanation and does not limit the direction of each component member. Also, FIG. 1 shows a part of the internal configuration as a schematic cross - sectional view.

[0012] The cooking heater 100 of the present embodiment is a multi - purpose griller for commercial use for cooking prepared foods sold in supermarkets and the like. As shown in FIG. 1, the cooking heater 100 includes an apparatus main body 1, a lid 2, a pan 3 installed on the upper surface of the apparatus main body 1, and a water supply device 4 provided on the lid 2.

[0013] As shown in FIG. 1, a heating unit 11 and a control unit 12 are provided inside the apparatus main body 1. Also, as shown in FIG. 2, an operation unit 13 is provided on the front surface of the apparatus main body 1. The heating unit 11 is arranged below the pan 3 so as to face the bottom surface 3a of the pan 3, and uniformly heats the entire bottom surface 3a of the pan 3. The heating unit 11 is a heater that generates heat by energization, and the energization is controlled by the control unit 12.

[0014] The control unit 12 is composed of an arithmetic unit such as a microcomputer and a storage device. Based on the setting information input to the operation unit 13, the temperature information of the pot 3 measured by a temperature sensor (not shown) provided in the device main body 1, and the timekeeping information, etc., the control unit 12 controls the start and stop of heating by the heating unit 11 and the heating amount. Specifically, according to the instruction to start cooking, the control unit 12 starts energizing the heating unit 11. Thereby, the heating of the pot 3 is started. Then, when the temperature of the pot 3 reaches the set temperature, the control unit 12 controls the energization of the heating unit 11 to maintain the set temperature. In addition, the control unit 12 controls the start and stop of water supply and the water supply amount in the water supply device 4 based on the setting information input to the operation unit 13 and the timekeeping information, etc.

[0015] Furthermore, the control unit 12 stores the cooking processes of a plurality of cooking menus and automatically executes the cooking process of the cooking menu selected via the operation unit 13. The plurality of cooking menus are, for example, deep-fried pork cutlets, dumplings, omelets, and yakisoba. The cooking process includes the pot temperature which is the heating temperature of the pot 3, the water supply start time, the water supply amount, the baking start temperature, and the baking time. As an example, the cooking process of dumplings is that the pot temperature is 180 °C, the water supply start time is 2 seconds, the water supply amount is 550 CC, the baking start temperature is 130 °C, and the baking time is 4 minutes.

[0016] The operation unit 13 receives instructions and setting inputs from the user regarding heating cooking and is composed of, for example, a hardware button or a touch panel. The operation unit 13 receives, for example, settings regarding the start and stop of cooking, the pot temperature, the water supply start time, the water supply amount, the baking start temperature, and the baking time. In addition, the operation unit 13 receives the selection of any one of a plurality of cooking menus. The instructions and setting information input to the operation unit 13 are transmitted to the control unit 12.

[0017] The lid 2 is configured to cover the pot 3 disposed on the upper surface of the device main body 1 and is attached to the rear of the device main body 1 via a hinge portion (not shown). As shown in FIG. 3, the lid 2 is provided with a lid handle 21 for opening and closing, and by lifting the lid handle 21 backward, the lid 2 is opened.

[0018] The pot 3 is made of, for example, an iron-based material or a laminated material in which a stainless-steel layer is laminated on an iron-based material (e.g., SUS430 + SS400), and ingredients to be cooked such as food materials and seasonings are accommodated therein. The pot 3 is attached to the rear of the apparatus main body 1 via a hinge portion (not shown). The pot 3 is provided with a pot handle 31, and as shown in FIG. 3, by lifting the pot handle 31 rearward, the pot 3 can be tilted rearward. A drainage portion 14 communicating with a drain pipe is provided at the rear of the apparatus main body 1. After washing the pot 3 after cooking, by tilting the pot 3 toward the drainage portion 14, the water used for washing the pot 3 can be discharged to the drainage portion 14.

[0019] The water supply device 4 is a device that supplies water to the pot 3 during cooking. The water supply device 4 is connected to a water supply via a water supply pipe 40. A solenoid valve for water (not shown) for controlling the water supply amount is provided in the water supply pipe 40, and the opening and closing of the solenoid valve for water is controlled by the control unit 12, whereby the start, stop, and water supply amount of the water supply from the water supply device 4 are controlled.

[0020] In addition, the cooking heater 100 may be provided with various accessories for each cooking menu. FIG. 4 is a diagram showing the configuration of the deep-fried cutlet frame 35 of the cooking heater 100 according to Embodiment 1. FIG. 4(a) is a plan view of the deep-fried cutlet frame 35, and FIG. 4(b) is a side view of the deep-fried cutlet frame 35. As shown in FIG. 4, the deep-fried cutlet frame 35 includes a plurality of elliptical frames 351 and a gripping portion 352. In the example of FIG. 4, the deep-fried cutlet frame 35 has nine frames 351. The frame 351 is formed by bending a sheet metal, and a plurality of frames 351 are integrally formed by welding or the like. The gripping portion 352 is for gripping the deep-fried cutlet frame 35 and is provided on both sides in the longitudinal direction of the deep-fried cutlet frame 35.

[0021] The shape and size of the frame 351 are appropriately designed according to the size of the deep-fried pork cutlet to be cooked. As an example, the length D1 of the major axis of the frame 351 is 150 mm, and the length D2 of the minor axis is 105 mm. Also, the height H of the frame 351 in the Y direction is, for example, 40 mm. By providing the frame 351 with a certain height, the ingredients and seasonings put into the frame 351 can be held within the frame 351. Also, the shape of the frame 351 is not limited to an ellipse, and it may be circular or polygonal.

[0022] The cooking of the deep-fried pork cutlet will be described. When cooking the deep-fried pork cutlet, first, the cook places the deep-fried pork cutlet frame 35 on top of the pot 3. Then, ingredients such as one portion of deep-fried pork cutlet and the seasoning liquid (seasonings and water) are placed in each frame 351. After that, the cook closes the lid 2 and operates the operation unit 13 to select Step 1 of the deep-fried pork cutlet from the cooking menu. In Step 1 of the deep-fried pork cutlet, the pot temperature is set to 120°C and the baking time is set to 3 minutes. When Step 1 is completed, the cook opens the lid 2 and pours raw beaten eggs into each frame 351. Then, the cook closes the lid 2 and operates the operation unit 13 to select Step 2 of the deep-fried pork cutlet from the cooking menu. In Step 2 of the deep-fried pork cutlet, the pot temperature is set to 120°C and the baking time is set to 1 minute. When Step 2 is completed, the deep-fried pork cutlet is finished.

[0023] As described above, by using the deep-fried pork cutlet frame 35, in the cooking appliance 100 having only one large pot 3, a plurality of deep-fried pork cutlets can be made at once. Also, by quantifying the ingredients and the seasoning liquid in each frame 351, even a cook who does not know how to make deep-fried pork cutlets can easily and evenly make deep-fried pork cutlets. Furthermore, by performing heating in two steps of Step 1 and Step 2 described above, overheating of the eggs can be prevented, and delicious deep-fried pork cutlets can be made. Note that the cooking process of the deep-fried pork cutlet is not limited to the above, and only the seasonings may be placed by the cook, and water may be automatically supplied from the water supply device 4.

[0024] Note that the shape of the deep-fried pork cutlet cooking frame 35 is not limited to the example in FIG. 4. For example, the deep-fried pork cutlet cooking frame 35 may include eight or fewer or ten or more frames 351 according to the size of the bottom surface 3a of the pot 3. As an example, the deep-fried pork cutlet cooking frame 35 may include 16 frames 351 and be capable of cooking 16 deep-fried pork cutlets at once. Also, a plurality of deep-fried pork cutlet cooking frames 35 may be used for one cooking. For example, two deep-fried pork cutlet cooking frames 35 each having eight frames 351 may be used to cook 16 deep-fried pork cutlets at once. By adjusting the number of frames 351 of the deep-fried pork cutlet cooking frame 35, the maximum number of deep-fried pork cutlets can be made in either the case of the large-capacity pot 3 used in large stores or the small-capacity pot 3 used in small stores.

[0025] Also, a receiving portion with a hook for holding the deep-fried pork cutlet cooking frame 35 may be provided on the side surface of the device main body 1. Thereby, the deep-fried pork cutlet cooking frame 35 can be stored on the side surface of the device main body 1 and can be quickly used during the cooking of deep-fried pork cutlets.

[0026] Next, the water supply device 4 of the present embodiment will be described in detail. The water supply device 4 of the present embodiment is attached to the lid 2 and supplies water downward from the lid 2 toward the pot 3. FIGS. 5 and 6 are diagrams showing the positional relationship between the water supply device 4 and the pot 3 in Embodiment 1. FIG. 5 is a side view of the water supply device 4 and the pot 3, and FIG. 6 is a top view of the water supply device 4 and the pot 3. As shown in FIGS. 5 and 6, the pot 3 includes a bottom surface 3a, inclined surfaces 3bf and 3br provided in front of and behind the bottom surface 3a, respectively, and a pot frame 3c provided around the pot 3. Also, as shown in FIG. 6, the bottom surface 3a of the pot 3 is a rectangle whose length in the X direction is longer than its length in the Z direction.

[0027] As shown in FIG. 5, the water supply device 4 is attached to the lid 2 so as to protrude from the back surface 2a of the lid 2, a part of which faces the pot 3. Also, a pair of guide pins 22 protruding toward the pot 3 are provided at the position where the water supply device 4 is provided on the back surface 2a of the lid 2. Also, as shown in FIG. 6, the water supply device 4 is arranged at the center position of the bottom surface 3a of the pot 3.

[0028] FIG. 7 is a schematic cross-sectional view showing the configuration of the water supply device 4 according to the first embodiment. FIG. 8 is an exploded view of the water supply device 4 according to the first embodiment. As shown in FIGS. 7 and 8, the water supply device 4 includes a main body portion 41, a nozzle portion 42, and a diffusion portion 43.

[0029] The main body portion 41 is disposed within the lid 2 and includes a substantially cylindrical main body 411, a connection portion 412 formed within the main body 411 and connected to the water supply pipe 40, a flow path 413 that communicates with the connection portion 412 and through which water from the water supply pipe 40 flows, and a female screw portion 414 formed at the upper portion of the flow path 413.

[0030] The nozzle portion 42 includes a water supply nozzle 421 and a nozzle receiving plate 422. The nozzle receiving plate 422 is integrally attached to the water supply nozzle 421 by welding or the like. As shown in FIG. 8, the water supply nozzle 421 has a flow path 423 that communicates with the flow path 413 of the main body portion 41 and a nozzle hole 424 that discharges the water that has flowed into the flow path 423. The water supply nozzle 421 of the present embodiment has a tapered shape with a narrow tip. In the present embodiment, four nozzle holes 424 are provided on the inclined surface at the tip of the water supply nozzle 421. The inclined surface of the water supply nozzle 421 is inclined at, for example, 45° with respect to the vertical direction. As a result, each nozzle hole 424 discharges water in a downward 45° direction.

[0031] FIG. 9 is a bottom view of the water supply nozzle 421 according to the first embodiment as viewed from the side of the pot 3. The diameter of the nozzle hole 424 is, for example, 3 mm. By reducing the diameter of the nozzle hole 424, the water pressure during water supply can be increased. As shown in FIG. 9, the four nozzle holes 424 are not evenly distributed in the circumferential direction but are provided in two divided portions on the left and right with respect to the center in the X direction. The angle θn of the two nozzle holes 424 provided on each of the left and right is, for example, 60°. As described above, the bottom surface 3a of the pot 3 is a rectangle whose length in the X direction is longer than its length in the Z direction. On the other hand, by arranging the nozzle holes 424 as shown in FIG. 9, the water can be diffused so as to cover the entire bottom surface 3a of the rectangular pot 3.

[0032] FIG. 10 is a plan view of the nozzle receiving plate 422 according to Embodiment 1. The nozzle receiving plate 422 is formed by processing, for example, a circular stainless steel plate with a thickness of 2 mm. The nozzle receiving plate 422 has an opening 425 provided at the center and a pair of notches 426 provided on the outer periphery. The opening 425 has a diameter larger than the outer diameter of the portion inserted into the main body 41 of the water supply nozzle 421, and the water supply nozzle 421 is inserted into the opening 425. The two notches 426 are provided at positions facing each other on the outer periphery of the nozzle receiving plate 422. The two notches 426 have semi-circular ends, and the guide pins 22 provided on the back surface 2a of the lid 2 are fitted into the notches 426.

[0033] Returning to FIG. 8, the diffuser 43 is composed of a male screw 431 and a diffuser plate 432. The male screw 431 is integrally attached to the diffuser plate 432 by welding or the like. The male screw 431 is tightened into the female screw portion 414 of the main body 41. FIG. 11 is a diagram for explaining the configuration of the diffuser plate 432 according to Embodiment 1. FIG. 11(a) is a plan view of the diffuser plate 432, and FIG. 11(b) is an enlarged view of part A in FIG. 11(a).

[0034] The diffuser plate 432 is formed by processing, for example, a circular stainless steel plate with a thickness of 2 mm. As shown in FIG. 11, the diffuser plate 432 has an opening 433 provided at the center and a plurality of claw portions 434 provided radially. The male screw 431 is inserted into the opening 433. The plurality of claw portions 434 are formed by providing a plurality of slits 435 extending radially in the circular stainless steel plate. In the example of FIG. 11, the diffuser plate 432 has 12 claw portions 434, and the angle θd of each claw portion 434 is 30°. Note that, as will be described later, since the diffuser plate 432 is gripped by the user when assembling the water supply device 4, the ends of the claw portions 434 are subjected to R processing or C processing.

[0035] The outer diameter of the diffusion plate 432 is set according to the size of the bottom surface 3a of the pot 3. For example, when the length of the long side direction (X direction) of the bottom surface 3a of the pot 3 is 720 mm, the outer diameter of the diffusion plate 432 is 60 mm. The larger the size of the bottom surface 3a of the pot 3, the larger the outer diameter of the diffusion plate 432, so that water can be supplied to the entire bottom surface 3a of the pot 3.

[0036] As shown in FIG. 11(b), the slit 435 includes a narrow first slit portion 435a provided in a portion close to the center of the diffusion plate 432, and a second slit portion 435b provided in a portion close to the outer periphery of the diffusion plate 432, which is wider than the first slit portion 435a and whose width increases toward the outer periphery. As an example, when the outer diameter of the diffusion plate 432 is 60 mm, the length of the first slit portion 435a is 11.8 mm, and the length of the second slit portion 435b is 6.9 mm. When the outer diameter of the diffusion plate 432 is 70 mm, the length of the first slit portion 435a is 11.7 mm, and the length of the second slit portion 435b is 8.6 mm.

[0037] FIG. 12 is a diagram for explaining the position of the slit 435 of the diffusion plate 432 according to the first embodiment. In FIG. 12, the broken-line arrow indicates the water discharged from the nozzle hole 424 of the water supply nozzle 421. As shown in FIG. 12, the distance d between the end of the slit 435 and the outer periphery of the opening 433 is set so that the extension line of the nozzle hole 424 does not overlap with the slit 435. In other words, the slit 435 is provided at a position where the water discharged from the water supply nozzle 421 does not directly hit. When the water from the nozzle hole 424 is discharged toward the slit 435, it will fall onto the pot 3 without being diffused by the diffusion plate 432. On the contrary, by providing the distance d as described above to form the slit 435, the water discharged from the nozzle hole 424 can be diffused.

[0038] FIG. 13 is a diagram for explaining the assembly procedure of the water supply device 4 according to Embodiment 1. First, the notch 426 of the nozzle receiving plate 422 is fitted onto the guide pin 22 provided on the back surface 2a of the lid 2. Here, the guide pin 22 and the notch 426 of the nozzle receiving plate 422 can position the nozzle hole 424 of the water supply nozzle 421. Specifically, the nozzle portion 42 can be positioned so that the nozzle hole 424 faces the long side direction (X direction) of the bottom surface 3a of the pot 3. By directing the nozzle hole 424 in the long side direction of the pot 3 in this way, the water supply property to the four corners of the pot 3 can be improved. Also, by hooking the nozzle portion 42 on the guide pin 22, the workability of assembly is also improved.

[0039] Then, the male thread 431 of the diffusion part 43 is inserted into the opening 425 of the water supply nozzle 421, and the diffusion plate 432 is grasped and rotated. As a result, the male thread 431 is tightened into the female thread portion 414 of the main body 411. By clamping the water supply nozzle 421, the nozzle receiving plate 422, and the diffusion plate 432 with the male thread 431 sandwiched therebetween to the main body part 41, the nozzle part 42 and the diffusion part 43 are fixed to the main body part 41 (that is, the lid 2). Thereby, the water supply device 4 can be easily assembled to the lid 2 without using tools.

[0040] Also, by rotating the diffusion plate 432 of the diffusion part 43 in the direction opposite to the tightening direction, the diffusion part 43 and the nozzle part 42 can be easily removed without using tools. In the water supply nozzles of the prior art, due to long-term use, the scale components contained in the water or the oil fumes from cooking may adhere to and accumulate inside the nozzle holes as scale or oil. If the nozzle holes are blocked by scale or oil, the finish of the menu may become uneven due to a decrease in water supply capacity and variations in the amount of water supplied, which may reduce the commercial value. Also, when clogging occurred in the water supply nozzle, it was necessary to rely on a professional service technician with skills and have the technician disassemble and clean the nozzle. On the other hand, in the cooking heater 100 of the present embodiment, the diffusion part 43 and the nozzle part 42 can be easily removed and disassembled and cleaned as described above. Thereby, even if a decrease in water supply capacity occurs, the user can easily perform maintenance.

[0041] Next, the diffusion of water supply by the water supply device 4 will be described. FIG. 14 is a diagram for explaining the diffusion of water supply by the water supply device 4 according to the first embodiment. FIG. 14(a) shows the state of diffusion in the side direction, and FIG. 14(b) shows the state of diffusion in the plane direction. In FIG. 14, the flow of water is indicated by dashed arrows. As shown in FIG. 14(a), the water discharged obliquely downward from the nozzle hole 424 of the water supply nozzle 421 hits the diffusion plate 432 and is diffused toward the four corners of the bottom surface 3a of the pot 3. Further, the water rebounded from the back surface 2a of the lid 2 when hitting the diffusion plate 432 falls downward by its own weight from the slit 435 provided in the diffusion plate 432. Furthermore, as shown in FIG. 14(b), a part of the water discharged from the nozzle hole 424 flows over the end face and above of the claw portion 434 of the diffusion plate 432 and converges at the tip of the claw portion 434, and falls from the tip of the claw portion 434 onto the bottom surface 3a of the pot 3.

[0042] FIG. 15 is a diagram showing the diffusion result of water supply by the water supply device 50 according to the prior art. FIG. 16 is a diagram showing the diffusion result of water supply by the water supply device 4 according to the first embodiment. The prior art water supply device 50 does not include a diffusion portion 43, and it is assumed that six nozzle holes are provided evenly in the circumferential direction in the water supply nozzle. Further, FIGS. 15 and 16 show the diffusion results when the water supply amount is 100 cc. As shown in FIG. 15, in the case of the prior art water supply device 50, water is supplied near the center of the bottom surface 3a of the pot 3. Since water is continuously supplied locally, the temperature of the pot 3 at the water supply location continues to decrease, resulting in variations in the cooking finish.

[0043] On the one hand, as shown in FIG. 16, according to the water supply device 4 of the present embodiment, compared with the conventional water supply device 50 shown in FIG. 15, it is possible to uniformly diffuse water supply over a wide range of the bottom surface 3a of the pot 3, and it is difficult for the temperature of the pot 3 to decrease due to local water supply. In addition, since water can be supplied to the ingredients evenly, variations in the cooking results are suppressed. Further, in the water supply device 4 of the present embodiment, by reducing the number of nozzle holes from six to four compared with the conventional water supply device 50, the water pressure at one nozzle hole increases even in the case of the same water supply amount, and it is possible to diffuse the water supply farther.

[0044] As described above, according to the cooking heater 100 of the present embodiment, it is possible to uniformly diffuse the water supply over a wider range compared with the prior art. Thereby, variations in the cooking results in cooking menus that require a water supply process such as dumplings or deep-fried pork cutlets can be suppressed. In addition, the size of the pot 3 can be enlarged, and it is possible to cook a larger amount of ingredients at once, improving the cooking ability and efficiency.

[0045] Further, according to the cooking heater 100 of the present embodiment, it is possible to equalize cooking menus that require water supply in the cooking process, such as steaming dumplings, and to equalize the cooking results (baking condition). In particular, when performing mass cooking, in the water supply by the conventional water supply nozzle, the water supply is concentrated and sprayed in the vicinity of the lower part of the nozzle. Therefore, the cooking results of the dumplings arranged in the center of the pot 3 and the dumplings arranged at the four corners of the pot 3 become non-uniform, damaging the commercial value. In contrast, according to the cooking heater 100 of the present embodiment, it is possible to equalize the cooking results of cooking menus that require water supply regardless of the amount of cooking and the arrangement of the ingredients.

[0046] In addition, by making the nozzle part 42 and the diffuser part 43 detachable, the nozzle part 42 can be easily cleaned. Furthermore, by reducing the number of nozzle holes 424 in the water supply nozzle 421 from 6 in the prior art to 4, the water pressure of the water passing through the nozzle holes 424 increases, and it becomes possible to reduce the adhesion of scale components. Furthermore, by providing a diffuser plate 432 that covers the water supply nozzle 421 below the water supply nozzle 421, it is possible to suppress the direct adhesion of the oil fumes of the cooked food to the water supply nozzle 421.

[0047] The above is the description of the embodiment. However, the present invention is not limited to the above-described embodiment, and various modifications or combinations can be made without departing from the gist of the present invention. For example, the shape of the diffuser plate 432 is not limited to the example of the above embodiment. For example, the arrangement of the nozzle holes 424 in the water supply nozzle 421 is not limited to the example of the above embodiment. For example, when the bottom surface 3a of the pot 3 is square, the nozzle holes 424 may be evenly arranged in four directions at the tip of the water supply nozzle 421.

[0048] Also, the diffuser plate 432 of the above embodiment has a configuration having 12 claw parts 434, but the number of claw parts 434 may be other than 12. FIG. 17 is a diagram for explaining the configuration of a diffuser plate 432A according to Modification 1. As shown in FIG. 17, the diffuser plate 432A of this modification has six claw parts 434A, and the angle θd of each claw part 434A is 60°. Even when the diffuser plate 432A of this modification is used, it is possible to diffuse the water more uniformly compared to the prior art. Thereby, it is possible to suppress the variation in the finish of cooking in cooking menus that require a water supply step.

[0049] FIG. 18 is a diagram for explaining the configuration of the diffusion plate 432B according to Modification 2. As shown in FIG. 18, the diffusion plate 432B of this modification has an opening 433 provided at the center and a plurality of claw portions 434B provided radially. The plurality of claw portions 434B are formed by providing slits 435B on the outer periphery of a circular stainless steel plate. In the example of FIG. 18, the diffusion plate 432B has 12 claw portions 434B, and the angle θd of each claw portion 434B is 30°.

[0050] Also, the slit 435B of this modification corresponds to the second slit portion 435b of Embodiment 1, is provided in a portion close to the outer periphery of the diffusion plate 432, and becomes wider toward the outer periphery. Further, the diffusion plate 432B of this modification is provided with four slits 436 arranged in a circular shape. The width of the slit 436 is substantially the same as the width of the first slit portion 435a of the slit 435 in Embodiment 1. Also, similar to the slit 435 in Embodiment 1, the distance d between the end of the slit 436 and the outer periphery of the opening 433 is set so that the extension line of the nozzle hole 424 does not overlap with the slit 436.

[0051] In the water supply device 4 including the diffusion plate 432B of this modification, the water discharged obliquely downward from the nozzle hole 424 of the water supply nozzle 421 hits the diffusion plate 432B and is diffused toward the four corners of the bottom surface 3a of the pot 3. Also, a part of the water discharged from the nozzle hole 424 falls downward from the slit 436 provided in the diffusion plate 432B. Further, a part of the water discharged from the nozzle hole 424 flows over the end surface and above of the claw portion 434B of the diffusion plate 432B and is concentrated at the tip of the claw portion 434B, and falls from the tip of the claw portion 434B to the bottom surface 3a of the pot 3.

[0052] As described above, even when the diffusion plate 432B of this modification is used, it is possible to more uniformly diffuse the water supply compared to the prior art. As a result, it is possible to suppress variations in the finish of cooking in cooking menus that require a water supply process. Further, in the configuration of the diffusion plate 432B of this modification, the number of claw portions 434B may be other than 12 (for example, 6, 8, or 12 or more). However, the more the number of claw portions 434B, the more water can be diffused in all directions on the bottom surface 3a of the pot 3, and it is desirable that the number of claw portions 434B be 8 or more.

[0053] FIG. 19 is a diagram for explaining the configuration of the diffusion plate 432C according to Modification 3. As shown in FIG. 19, the diffusion plate 432C of this modification has an opening 433 provided at the center and a plurality of claw portions 434C provided radially. The plurality of claw portions 434C are formed by providing slits 435C on the outer periphery of a circular stainless steel plate. In the example of FIG. 19, the diffusion plate 432C has 12 claw portions 434C, and the angle θd of each claw portion 434C is 30°.

[0054] The slit 435C of this modification is the same as the slit 435B of Modification 2, and is provided at a portion closer to the outer periphery of the diffusion plate 432C, and the width becomes wider toward the outer periphery. Further, the diffusion plate 432C of this modification is provided with four slits 436 arranged in the same circular shape as in Modification 2. Further, the outer peripheral side end portion of the claw portion 434C of this modification has a circular shape without corners.

[0055] Also in the water supply device 4 including the diffusion plate 432C of this modification, it is possible to more uniformly diffuse the water supply compared to the prior art. As a result, it is possible to suppress variations in the finish of cooking in cooking menus that require a water supply process. Note that, in the configuration of the diffusion plate 432C of this modification, the number of claw portions 434C may be other than 12 (for example, 6, 8, or 12 or more). However, the more the number of claw portions 434C, the more water can be diffused in all directions on the bottom surface 3a of the pot 3, and it is desirable that the number of claw portions 434C be 8 or more.

Explanation of Reference Numerals

[0056] 1 Machine body, 2 Lid, 2a Inner surface, 3 Pot, 3a Bottom surface, 3bf, 3br Inclined surfaces, 3c Pot frame, 4 Water supply device, 11 Heating section, 12 Control section, 13 Operation section, 14 Drainage section, 21 Lid handle, 22 Guide pin, 31 Pot handle, 35 Frame for deep-fried cutlet, 40 Water supply pipe, 41 Main body section, 42 Nozzle section, 43 Diffusion section, 50 Water supply device, 100 Cooking heater, 351 Frame, 352 Gripping section, 411 Main body, 412 Connection section, 413 Flow path, 414 Female screw section, 421 Water supply nozzle, 422 Nozzle receiving plate, 423 Flow path, 424 Nozzle hole, 425 Opening, 426 Notch, 431 Male screw, 432, 432A, 432B, 432C Diffusion plates, 433 Opening, 434, 434A, 434B, 434C Claw portions, 435, 435B, 435C Slits, 435a First slit section, 435b Second slit section, 436 Slit.

Claims

1. An apparatus main body having a heating unit, A pot heated by the heating unit, A lid covering the pot, A water supply device for supplying water to the pot, and comprising: The water supply device, A nozzle unit having a water supply nozzle, A heating cooker comprising a diffusion unit having a diffusion plate for diffusing the water discharged from the water supply nozzle.

2. The heating cooker according to claim 1, wherein the diffusion plate has a plurality of claw portions extending radially and slits provided between the plurality of claw portions.

3. The heating cooker according to claim 2, wherein the number of the plurality of claw portions is 6 or more.

4. The heating cooker according to claim 2, wherein the slit is provided at a position where the water discharged from the water supply nozzle does not directly hit.

5. The heating cooker according to claim 2, wherein the plurality of slits include a first slit portion provided at a portion closer to the center of the diffusion plate and a second slit portion provided at a portion closer to the outer periphery of the diffusion plate, having a wider width than the first slit portion and the width increasing toward the outer periphery.

6. The water supply device further comprises a main body portion communicating with a water supply pipe, The heating cooker according to any one of claims 1 to 5, wherein the nozzle unit and the diffusion unit are detachable from the main body portion.

7. The diffusion unit has a male screw integrally attached to the diffusion plate, The main body portion has a female screw portion engaging with the male screw, The heating cooker according to claim 6, wherein the male screw is clamped with the water supply nozzle and tightened together with the female screw portion, whereby the nozzle unit and the diffusion unit are fixed to the main body portion.

8. A pair of guide pins are provided on the back surface of the lid facing the pot, The nozzle unit has a nozzle receiving plate integrally attached to the water supply nozzle, The heating cooker according to any one of claims 1 to 5, wherein a pair of notches into which the guide pins are fitted are provided on the outer periphery of the nozzle receiving plate.

9. The heating cooker according to any one of claims 1 to 5, further comprising a frying frame having a plurality of frames and a gripping portion and placed on the pot for use.

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