Heating cooking apparatus

Abstract

To provide a heating cooking apparatus that is capable of keeping cuisine warm without drying the cuisine and that can provide warm cuisine.SOLUTION: A heating cooking apparatus includes a cooking chamber, a heating unit that heats an interior of the cooking chamber, a supply unit that supplies water vapor into the cooking chamber, an exhaust unit that sends air from inside the cooking chamber to outside the cooking chamber to perform exhaust from the cooking chamber, and a control unit that performs cooking by causing the heating unit to heat the interior of the cooking chamber and / or causing the supply unit to supply the water vapor into the cooking chamber, causes the exhaust unit to perform the exhaust during an exhaust period after the cooking is finished, and causes the supply unit to supply the water vapor into the cooking chamber during a supply period after the cooking is finished.SELECTED DRAWING: Figure 6

Description

[Technical Field]

[0001] The present disclosure relates to a cooking machine. [Background technology]

[0002] Patent Document 1 discloses a high-frequency cooking device in which, after cooking is completed, food is heated and kept warm at the desired temperature by a heating means and a stirring means installed in a circulation fan chamber behind the heating chamber (paragraphs 0018, 0022, 0024 and 0034). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-233493 Summary of the Invention [Problem to be solved by the invention]

[0004] In the high-frequency cooking device disclosed in Patent Document 1, the moisture contained in the ingredients after cooking evaporates due to the warming heating at the finishing temperature, and the edible portion of the ingredients decreases. This problem can be solved by heating at a temperature lower than the finishing temperature, but if the heating is performed at a temperature lower than the finishing temperature, it becomes difficult to serve hot food.

[0005] In view of this problem, an aspect of the present disclosure provides a cooking machine that can provide hot food without drying out the ingredients after cooking, for example. [Means for solving the problem]

[0006] A heating cooking machine according to one embodiment of the present disclosure comprises a cooking chamber, a heating unit that heats the interior of the cooking chamber, a supply unit that supplies steam into the cooking chamber, an exhaust unit that blows air from inside the cooking chamber to the outside of the cooking chamber to exhaust air from inside the cooking chamber, and a control unit that performs cooking by at least one of causing the heating unit to heat the interior of the cooking chamber and causing the supply unit to supply the steam into the cooking chamber, causes the exhaust unit to exhaust air during an exhaust period after the cooking is completed, and causes the supply unit to supply the steam into the cooking chamber during a supply period after the cooking is completed. [Brief explanation of the drawings]

[0007] [Figure 1] 1 is a front view schematically illustrating a state in which a door provided in the cooking machine of a first embodiment is closed. FIG. [Figure 2] 1 is a front view schematically illustrating a state in which a door provided in the cooking machine of a first embodiment is open. FIG. [Figure 3] 1 is a diagram schematically illustrating a cooking chamber, a supply unit, a circulation unit, and a heating unit provided in a cooking machine according to a first embodiment. FIG. [Figure 4] 2 is a diagram schematically illustrating a cooking chamber and an intake section provided in the cooking machine of the first embodiment. FIG. [Figure 5] 2 is a diagram schematically illustrating a cooking chamber and an exhaust unit provided in the cooking machine of the first embodiment. FIG. [Figure 6] FIG. 2 is a block diagram of a control system of the cooking machine of the first embodiment. [Figure 7] 3 is a flowchart showing the flow of cooking and keeping warm performed by the cooking machine of the first embodiment. [Figure 8] 4 is a graph showing an example of a change over time in temperature of a cooking chamber of a cooking cabinet provided in the cooking machine of the first embodiment. [Figure 9] 4 is a graph showing an example of a change over time in the amount of heat generated by an engine heater provided in the cooking appliance of the first embodiment. [Figure 10]4 is a graph showing an example of a change over time in the amount of heat generated by a convection heater provided in the cooking machine of the first embodiment. [Figure 11] 4 is a graph showing an example of time change in the airflow rate of a circulation fan provided in the cooking device of the first embodiment. [Figure 12] 4 is a graph showing an example of time-dependent changes in the open / closed states of an intake damper and an exhaust damper provided in the cooking appliance of the first embodiment. [Figure 13] 3A to 3C are diagrams showing transitions of screens displayed on a touch panel display provided in the cooking machine of the first embodiment. [Figure 14] 3A to 3C are diagrams showing transitions of screens displayed on a touch panel display provided in the cooking machine of the first embodiment. [Figure 15] 3A to 3C are diagrams showing transitions of screens displayed on a touch panel display provided in the cooking machine of the first embodiment. [Figure 16] 3A to 3C are diagrams showing transitions of screens displayed on a touch panel display provided in the cooking machine of the first embodiment. [Figure 17] 10 is a graph showing an example of the change over time in temperature of a cooking chamber of a cooking cabinet provided in a cooking machine of a second embodiment. [Figure 18] 10 is a graph showing an example of a change over time in the amount of heat generated by an engine heater provided in the cooking appliance of the second embodiment. [Figure 19] 10 is a graph showing an example of a change over time in the amount of heat generated by a convection heater provided in the cooking machine of the second embodiment. [Figure 20] 10 is a graph showing an example of time change in the airflow rate of a circulation fan provided in the cooking device of the second embodiment. [Figure 21] 10 is a graph showing an example of time-dependent changes in the open / closed states of an intake damper and an exhaust damper provided in the cooking appliance of the second embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0008] Hereinafter, embodiments of the present disclosure will be described with reference to the drawings. In the drawings, the same or equivalent elements are designated by the same reference numerals, and redundant description will be omitted.

[0009] 1. First embodiment 1.1 Cooking machine Fig. 1 is a front view of the cooking device of the first embodiment, schematically illustrating a state in which a door provided in the cooking device is closed. Fig. 2 is a front view of the cooking device of the first embodiment, schematically illustrating a state in which a door provided in the cooking device is open.

[0010] The cooking machine 1 of the first embodiment shown in Figures 1 and 2 cooks ingredients to finish the dish and maintains the state of the finished dish in the same state as immediately after cooking. This allows the user of the cooking machine 1 to cook the food without worrying about the time until the finished dish is eaten. In the first embodiment, the cooking performed is steam cooking. The cooking performed may be cooking other than steam cooking. For example, the cooking performed may be induction cooking, electromagnetic induction cooking, gas combustion cooking, etc.

[0011] As shown in FIGS. 1 and 2, the cooking machine 1 includes a housing 11, a cooking chamber 12, a door 13, a water tank 14, and a drip tray 15.

[0012] The housing 11 houses the cooking chamber 12, the water tank 14, and the drip tray 15, and holds the cooking chamber 12, the door 13, the water tank 14, and the drip tray 15.

[0013] A cooking chamber 12a is formed inside the cooking chamber 12. The cooking chamber 12a has an opening 12b. Foodstuffs to be cooked are placed in the cooking chamber 12a.

[0014] Door 13 can be opened and closed. When door 13 is closed, it blocks opening 12b of cooking chamber 12. When door 13 is open, it does not block opening 12b.

[0015] Water tank 14 stores water. Water tank 14 can be attached to and detached from housing 11. When water tank 14 is detached from housing 11, water can be added to and discarded from water tank 14.

[0016] The drip tray 15 receives water that flows down from the cooking chamber 12a of the cooking cabinet 12 and stores the received water. The drip tray 15 can be attached to and detached from the housing 11. When the drip tray 15 is detached from the housing 11, the water can be discarded from the drip tray 15.

[0017] 1 and 2, the door 13 includes a main body 21, a touch panel display 22, a start key 23, and a cancel key 24. The touch panel display 22 incorporates a touch panel and a liquid crystal display panel.

[0018] When the door 13 is closed, the main body 21 closes the opening 12b of the cooking chamber 12. When the door 13 is open, the main body 21 does not close the opening 12b.

[0019] The touch panel incorporated in the touch panel display 22, the start key 23, and the cancel key 24 constitute an operation unit that detects an operation that has been performed. The operation members that constitute the operation unit may include operation members other than the touch panel incorporated in the touch panel display 22, the start key 23, and the cancel key 24. For example, the operation members that constitute the operation unit may include a touch panel that is not incorporated in the touch panel display 22, or may include a dial, a slider, etc.

[0020] The liquid crystal display panel incorporated in the touch panel display 22 constitutes a display unit that displays a screen. The display members that constitute the display unit may include display members other than the liquid crystal display panel incorporated in the touch panel display 22. For example, the display members that constitute the display unit may include a liquid crystal display panel that is not incorporated in the touch panel display 22, or may include an organic light-emitting diode (OLED) display panel, a lamp, or the like.

[0021] 1.2 Supply, circulation and heating sections FIG. 3 is a diagram schematically illustrating a cooking chamber, a supply unit, a circulation unit, and a heating unit provided in the cooking machine of the first embodiment.

[0022] As shown in FIG. 3, the cooking machine 1 includes the cooking chamber 12 described above, and further includes a supply unit 31, a circulation unit 32, and a heating unit 33.

[0023] A supply port 12c, an intake port 12d, and an outlet port 12e are formed in the cooking chamber 12. The supply port 12c, the intake port 12d, and the outlet port 12e are connected to the cooking chamber 12a of the cooking chamber 12.

[0024] Supply unit 31 draws up water W from water tank 14, generates steam S from the drawn-up water W, and supplies the generated steam S to cooking chamber 12a of cooking chamber 12 via supply port 12c of cooking chamber 12. The supplied steam S is saturated steam. The supplied steam may be steam other than saturated steam. The supplied steam S hits ingredients placed in cooking chamber 12a.

[0025] The circulation unit 32 draws in air and steam S from the cooking chamber 12a of the cooking chamber 12 via the intake port 12d of the cooking chamber 12, and blows the drawn-in air and steam S into the cooking chamber 12a via the outlet port 12e of the cooking chamber 12. In this way, the circulation unit 32 circulates the air and steam S within the cooking chamber 12a. The blown-out steam S hits the ingredients placed in the cooking chamber 12a.

[0026] Heating unit 33 heats the air and water vapor S circulated by circulation unit 32. As a result, heating unit 33 makes the temperature of the air blown out into cooking chamber 12a of cooking chamber 12 via outlet 12e of cooking chamber 12 higher than the temperature of the air sucked from cooking chamber 12a via inlet 12d of cooking chamber 12. Heating unit 33 makes the temperature of water vapor S blown out into cooking chamber 12a via outlet 12e higher than the temperature of water vapor S sucked from cooking chamber 12a via inlet 12d, and converts the water vapor S blown out into cooking chamber 12a via outlet 12e into superheated steam. As a result, heating unit 33 heats cooking chamber 12a.

[0027] As shown in FIG. 3, the supply section 31 comprises a container 41 , an engine heater 42 and a supply duct 43 .

[0028] The container 41 stores water W drawn up from the water tank 14. The engine heater 42 heats the stored water W to generate steam S. The supply duct 43 guides the generated steam S from the container 41 to the supply port 12c of the cooking chamber 12.

[0029] As shown in FIG. 3, the circulation unit 32 includes a circulation fan 51 and a circulation duct 52.

[0030] Circulation fan 51 is disposed within circulation duct 52 and faces intake port 12d of cooking chamber 12. Circulation fan 51 draws in air and water vapor S from cooking chamber 12a of cooking chamber 12 via intake port 12d and blows out the drawn-in air and water vapor S into circulation duct 52. Circulation duct 52 guides the blown-out air and water vapor S from circulation fan 51 to outlet 12e of cooking chamber 12.

[0031] As shown in FIG. 3, the heating unit 33 includes a convection heater 61 .

[0032] The convection heater 61 is disposed in the circulation duct 52 and faces the outlet 12e of the cooking chamber 12. The convection heater 61 heats the air and steam S introduced by the circulation duct 52.

[0033] The supply section 31, the circulation section 32 and the heating section 33 may have a different structure than that shown in FIG.

[0034] 1.3 Intake section FIG. 4 is a diagram schematically illustrating a cooking chamber and an intake section provided in the cooking machine of the first embodiment.

[0035] As shown in FIG. 4, the cooking machine 1 includes the cooking chamber 12 described above, and further includes an intake section .

[0036] An air intake 12f is formed in the cooking chamber 12. The air intake 12f communicates with the cooking chamber 12a of the cooking chamber 12.

[0037] The air intake section 34 sends air from outside the cooking chamber 12 to the cooking chamber 12a of the cooking chamber 12 via the air intake port 12f of the cooking chamber 12, thereby drawing air into the cooking chamber 12a.

[0038] As shown in FIG. 4, the intake section 34 includes an intake damper 71, an intake duct 72, and an intake fan 73.

[0039] The intake damper 71 is opened and closed. When the intake damper 71 is closed, it blocks the intake port 12f of the cooking chamber 12. When the intake damper 71 is open, it does not block the intake port 12f. Therefore, when the intake damper 71 is closed, the intake section 34 does not draw air into the cooking chamber 12a of the cooking chamber 12. When the intake damper 71 is open, the intake section 34 draws air into the cooking chamber 12a. The intake fan 73 blows air. The intake duct 72 guides the blown air from the intake fan 73 to the intake port 12f.

[0040] The intake section 34 may have a different configuration than that shown in FIG.

[0041] 1.4 Exhaust section FIG. 5 is a diagram schematically illustrating a cooking chamber and an exhaust unit provided in the cooking machine of the first embodiment.

[0042] As shown in FIG. 5, the cooking machine 1 includes the cooking chamber 12 described above, and further includes an exhaust section .

[0043] An exhaust port 12g is formed in the cooking chamber 12. The exhaust port 12g communicates with the cooking chamber 12a of the cooking chamber 12.

[0044] The exhaust section 35 exhausts air from the cooking chamber 12a of the cooking chamber 12 by sending air from the cooking chamber 12a to the outside of the cooking chamber 12 via the exhaust port 12g of the cooking chamber 12.

[0045] As shown in FIG. 5, the exhaust unit 35 includes an exhaust damper 81, a first exhaust duct 82, an exhaust fan 83, and a second exhaust duct 84.

[0046] The exhaust damper 81 is opened and closed. When closed, the exhaust damper 81 blocks the exhaust port 12g of the cooking chamber 12. When open, the exhaust damper 81 does not block the exhaust port 12g. Therefore, when the exhaust damper 81 is closed, the exhaust section 35 does not exhaust air from the cooking chamber 12a of the cooking chamber 12. When the exhaust damper 81 is open, the exhaust section 35 exhausts air from the cooking chamber 12a. The first exhaust duct 82 guides air from the exhaust port 12g to partway through the second exhaust duct 84. The exhaust fan 83 blows the air. The second exhaust duct 84 guides the blown air from the exhaust fan 83 to the outside of the cooking chamber 12.

[0047] The exhaust section 35 may have a different structure than that shown in FIG.

[0048] 1.5 Control System FIG. 6 is a block diagram of a control system of the cooking machine of the first embodiment.

[0049] As shown in FIG. 6, the cooking machine 1 includes the above-mentioned operation unit 91, display unit 92, supply unit 31, circulation unit 32, heating unit 33, intake unit 34, and exhaust unit 35, and further includes a control unit 93.

[0050] The control unit 93 controls the display unit 92 , the supply unit 31 , the circulation unit 32 , the heating unit 33 and the exhaust unit 35 based on the operation performed on the operation unit 91 .

[0051] The control unit 93 is composed of a microcontroller and peripheral circuits. The microcontroller has a processor and memory. The processor executes a program stored in the memory to operate the microcontroller and peripheral circuits as the control unit 93. All or part of the processing performed by the microcontroller may be performed by a dedicated electronic circuit.

[0052] 1.6 Cooking and keeping warm Fig. 7 is a flowchart showing the flow of cooking and keeping warm performed by the cooking machine of the first embodiment. Fig. 8 is a graph showing an example of the change over time in temperature of the cooking chamber of the cooking chamber provided in the cooking machine of the first embodiment. Fig. 9 is a graph showing an example of the change over time in the amount of heat generated by the engine heater provided in the cooking machine of the first embodiment. Fig. 10 is a graph showing an example of the change over time in the amount of heat generated by the convection heater provided in the cooking machine of the first embodiment. Fig. 11 is a graph showing an example of the change over time in the airflow rate of the circulation fan provided in the cooking machine of the first embodiment. Fig. 12 is a graph showing an example of the change over time in the open / closed state of the intake damper and exhaust damper provided in the cooking machine of the first embodiment.

[0053] In the graphs of Figures 8 to 12, the horizontal axis represents the time elapsed since cooking began. In the graph of Figure 8, the vertical axis represents the temperature of the cooking chamber 12a of the cooking chamber 12. In the graph of Figure 9, the vertical axis represents the heat generation amount of the engine heater 42. In the graph of Figure 10, the vertical axis represents the heat generation amount of the convection heater 61. In the graph of Figure 11, the vertical axis represents the air flow rate of the circulation fan 51. In the graph of Figure 12, the vertical axis represents the open / closed state of the intake damper 71 and the exhaust damper 81.

[0054] When cooking and keeping food warm, steps S101 to S106 shown in FIG. 7 are executed.

[0055] In step S101, cooking is performed with the cooking chamber 12a of the cooking chamber 12 sealed, and food is prepared.

[0056] In step S101, the control unit 93 controls the supply unit 31 to supply steam S to the cooking chamber 12a of the cooking chamber 12, the heating unit 33 to heat the cooking chamber 12a, the circulation unit 32 to circulate the air in the cooking chamber 12a, and the intake unit 34 and the exhaust unit 35 not to draw air into or exhaust air from the cooking chamber 12a. This causes the temperature of the cooking chamber 12a to rise.

[0057] 9 to 12, during the cooking period from time 0 to time T1, the control unit 93 intermittently sets the heat output of the engine heater 42 to "1.0" to cause the supply unit 31 to supply steam S to the cooking chamber 12a of the cooking chamber 12, intermittently sets the heat output of the convection heater 61 to "1.0" to cause the heating unit 33 to heat the cooking chamber 12a, continuously sets the airflow rate of the circulation fan 51 to "1.0" to cause the circulation unit 32 to circulate air in the cooking chamber 12a, and continuously closes the intake damper 71 and the exhaust damper 81 to prevent the intake unit 34 and the exhaust unit 35 from drawing air into or exhausting air from the cooking chamber 12a. As a result, the temperature in the cooking chamber 12a rises to approximately 190°C, as shown in FIG. 8.

[0058] In step S101, the control unit 93 may not cause the supply unit 31 to supply steam S to the cooking chamber 12a of the cooking chamber 12, or may not cause the heating unit 33 to heat the cooking chamber 12a.

[0059] In the next step S102, the cooking chamber 12a of the cooking chamber 12 is opened. This allows high-temperature steam S, such as superheated steam, to be discharged from the cooking chamber 12a. This prevents the finished dish from being overheated by high-temperature steam S, such as superheated steam.

[0060] In step S102, the control unit 93 causes the supply unit 31 to supply steam S to the cooking chamber 12a of the cooking chamber 12, the heating unit 33 to heat the cooking chamber 12a, the circulation unit 32 to circulate the air in the cooking chamber 12a, and the intake unit 34 and the exhaust unit 35 to draw air into the cooking chamber 12a and exhaust air from the cooking chamber 12a. This prevents the temperature of the cooking chamber 12a from rising further.

[0061] 9 to 12, during the exhaust period from time T1 to time T2, the control unit 93 intermittently sets the heat output of the engine heater 42 to "1.0" to cause the supply unit 31 to supply steam S to the cooking chamber 12a of the cooking chamber 12, intermittently sets the heat output of the convection heater 61 to "1.0" to cause the heating unit 33 to heat the cooking chamber 12a, continuously sets the airflow rate of the circulation fan 51 to "1.0" to cause the circulation unit 32 to circulate air from the cooking chamber 12a, and continuously opens the intake damper 71 and the exhaust damper 81 to cause the intake unit 34 and the exhaust unit 35 to draw air into and exhaust air from the cooking chamber 12a. As a result, as shown in FIG. 8, the temperature of the cooking chamber 12a is prevented from rising further above approximately 190°C.

[0062] In the following step S103, steam S is supplied again to cooking chamber 12a while cooking chamber 12a is sealed, thereby preventing the finished food from drying out.

[0063] In step S103, the control unit 93 controls the supply unit 31 to supply steam S to the cooking chamber 12a of the cooking chamber 12, does not control the heating unit 33 to heat the cooking chamber 12a, does not control the circulation unit 32 to circulate the air in the cooking chamber 12a, and does not control the intake unit 34 and the exhaust unit 35 to take in air into the cooking chamber 12a or exhaust air from the cooking chamber 12a. This causes the temperature of the cooking chamber 12a to drop.

[0064] 9 to 12, during the first supply period from time T2 to time T3, the control unit 93 continuously sets the heat generation rate of the engine heater 42 to "1.0" to cause the supply unit 31 to supply steam S to the cooking chamber 12a of the cooking chamber 12, continuously sets the heat generation rate of the convection heater 61 to "0" to prevent the heating unit 33 from heating the cooking chamber 12a, continuously sets the airflow rate of the circulation fan 51 to "0" to prevent the circulation unit 32 from circulating air in the cooking chamber 12a, and continuously closes the intake damper 71 and the exhaust damper 81 to prevent the intake unit 34 and the exhaust unit 35 from drawing air into and exhausting air from the cooking chamber 12a. As a result, the temperature of the cooking chamber 12a drops from approximately 190°C to approximately 180°C, as shown in FIG. 8.

[0065] In the following step S104, the cooking chamber 12a of the cooking chamber 12 is left in a sealed state.

[0066] In step S104, control unit 93 does not cause supply unit 31 to supply steam S to cooking chamber 12a of cooking chamber 12, does not cause heating unit 33 to heat cooking chamber 12a, does not cause circulation unit 32 to circulate air in cooking chamber 12a, and does not cause intake unit 34 and exhaust unit 35 to draw air into cooking chamber 12a or exhaust air from cooking chamber 12a. This causes the temperature of cooking chamber 12a to drop.

[0067] 9 to 12, during the intermediate period from time T3 to time T4, control unit 93 continuously sets engine heater 42 to "0" to prevent supply unit 31 from supplying steam S to cooking chamber 12a, continuously sets convection heater 61 to "0" to prevent heating unit 33 from heating cooking chamber 12a, continuously sets circulation fan 51 to "0" to prevent circulation unit 32 from circulating air from cooking chamber 12a, and continuously closes intake damper 71 and exhaust damper 81 to prevent intake unit 34 and exhaust unit 35 from drawing air into and exhausting air from cooking chamber 12a. As a result, the temperature of cooking chamber 12a drops from approximately 180°C to approximately 110°C, as shown in FIG. 8.

[0068] In the next step S105, steam S is supplied again to cooking chamber 12a of cooking chamber 12 while cooking chamber 12a is sealed, thereby reheating cooking chamber 12a. This prevents the finished food from drying out and also keeps the finished food warm.

[0069] In step S105, the control unit 93 controls the supply unit 31 to supply steam S to the cooking chamber 12a of the cooking chamber 12, the heating unit 33 to heat the cooking chamber 12a, the circulation unit 32 not to circulate the air in the cooking chamber 12a, and the intake unit 34 and the exhaust unit 35 not to draw air into or exhaust air from the cooking chamber 12a, thereby maintaining the temperature of the cooking chamber 12a.

[0070] 9 to 12, during the second supply period from time T4 to time T5, the control unit 93 intermittently sets the heat output of the engine heater 42 to 1.0 to cause the supply unit 31 to supply steam S to the cooking chamber 12a of the cooking chamber 12, continuously sets the heat output of the convection heater 61 to 0.5 to cause the heating unit 33 to gently heat the cooking chamber 12a, intermittently sets the airflow rate of the circulation fan 51 to 0.3 to cause the circulation unit 32 to slowly circulate air from the cooking chamber 12a, and continuously closes the intake damper 71 and the exhaust damper 81 to prevent the intake unit 34 and the exhaust unit 35 from drawing air into or exhausting air from the cooking chamber 12a. As a result, the temperature of the cooking chamber 12a is maintained at approximately 110°C, as shown in FIG. 8. During the second supply period, the control unit 93 may intermittently set the heat generation amount of the convection heater 61 to "0.5" and may continuously set the airflow rate of the circulation fan 51 to "0.3". During the second supply period, the control unit 93 may set the heat generation amount of the convection heater 61 to a value smaller than "1.0" other than "0.5" and may set the airflow rate of the circulation fan 51 to a value smaller than "1.0" other than "0.3".

[0071] In the following step S106, the cooking chamber 12a of the cooking chamber 12 is opened.

[0072] In step S106, the control unit 93 does not cause the supply unit 31 to supply steam S to the cooking chamber 12a of the cooking cabinet 12, but causes the heating unit 33 to heat the cooking chamber 12a, causes the circulation unit 32 to circulate the air in the cooking chamber 12a, causes the intake unit 34 to draw air into the cooking chamber 12a, and causes the exhaust unit 35 to exhaust air from the cooking chamber 12a.

[0073] For example, as shown in Figures 9 to 12, during the open period from time T5, the control unit 93 continuously sets the heat generation amount of the engine heater 42 to "0" to prevent the supply unit 31 from supplying steam S to the cooking chamber 12a of the cooking cabinet 12, continuously sets the heat generation amount of the convection heater 61 to "0.5" to cause the heating unit 33 to weakly heat the cooking chamber 12a, intermittently sets the airflow rate of the circulation fan 51 to "0.3" to slowly circulate the air in the cooking chamber 12a through the circulation unit 32, and continuously keeps the open / closed states of the intake damper 71 and the exhaust damper 81 "open" to cause the intake unit 34 and the exhaust unit 35 to draw air into the cooking chamber 12a and exhaust air from the cooking chamber 12a.

[0074] The control unit 93 controls the temperature of the cooking chamber 12a of the cooking cabinet 12 to be maintained at 100° C. or higher, which is suitable for keeping the food warm, throughout the time that the food is kept warm from steps S103 to S105.

[0075] According to steps S101 to S106, during the exhaust period, which is the period immediately after cooking is completed, control unit 93 causes intake unit 34 and exhaust unit 35 to draw air into cooking chamber 12a of cooking chamber 12 and exhaust air from cooking chamber 12a. Control unit 93 also causes supply unit 31 to supply steam S to cooking chamber 12a of cooking chamber 12 during a supply period that includes a first supply period following the period immediately after cooking is completed and a second supply period following the first supply period.

[0076] Furthermore, according to steps S101 to S106, during the intermediate period between the first supply period and the second supply period, control unit 93 does not cause supply unit 31 to supply steam S to cooking chamber 12a, and does not cause heating unit 33 to heat cooking chamber 12a. As a result, control unit 93 lowers the temperature of cooking chamber 12a of cooking chamber 12 to approximately 110°C, which is particularly suitable for keeping food warm. The intermediate period may be omitted.

[0077] Furthermore, according to steps S101 to S106, the control unit 93 causes the supply unit 31 to supply steam S to the cooking chamber 12a of the cooking chamber 12 during a first supply period after cooking is completed, and causes the supply unit 31 to supply steam S to the cooking chamber 12a and the heating unit 33 to heat the cooking chamber 12a during a second supply period after cooking is completed. By adding a sequence for supplying steam S to the cooking chamber 12a and / or a sequence for supplying steam S to the cooking chamber 12a and heating the cooking chamber 12a after cooking is completed in this way, it is possible to serve hot food without drying out the finished food. This allows the user of the cooking machine 1 to cook the food without worrying about the time until the finished food is eaten.

[0078] If the cancel key 24 is pressed, the keep-warm operation is forcibly terminated midway through steps S103 to S105. If the door 13 is opened, the keep-warm operation is temporarily stopped midway through steps S103 to S105, but the pause is released when the door 13 is subsequently closed and the start key 23 is pressed.

[0079] 1.7 Screen transitions 13 to 16 are diagrams showing transitions of screens displayed on the touch panel display provided in the cooking machine of the first embodiment.

[0080] Before cooking in step S101, the control unit 93 causes the touch panel display 22 to display a first screen 111 and a second screen 112 shown in Fig. 13. While cooking is being performed in step S101, the control unit 93 causes the touch panel display 22 to display a third screen 113 and a fourth screen 114 shown in Fig. 14 and a fifth screen 115 shown in Fig. 15. While keeping food warm from steps S103 to S105, the control unit 93 causes the touch panel display 22 to display a sixth screen 116 shown in Fig. 15 and a seventh screen 117 shown in Fig. 16.

[0081] Hereinafter, the warming process carried out in steps S103 to S105 will be referred to as "keeping warm."

[0082] The first screen 111 includes a menu name area 111a and a keep-hot button 111b. The menu name area 111a displays the name of the menu selected by the user. The control unit 93 performs cooking according to the menu selected by the user. In response to a tap on the keep-hot button 111b, the control unit 93 transitions the screen displayed on the touch panel display 22 from the first screen 111 to a second screen 112.

[0083] The second screen 112 includes a menu name area 112a and a notification area 112b. The menu name area 112a displays the name of the menu selected by the user. The notification area 112b displays the character string "KEEP HOT" notifying the user that the food will be kept hot after cooking is completed. In response to the operation of pressing the start key 23, the control unit 93 starts cooking and transitions the screen displayed on the touch panel display 22 from the second screen 112 to the third screen 113.

[0084] The third screen 113 includes a menu name area 113a, a notification area 113b, and a doneness adjustment button group 113c. The menu name area 113a displays the name of the menu selected by the user. The notification area 113b displays the character string "+Keep Hot" notifying the user that the food will be kept hot after cooking is completed. The doneness adjustment button group 113c accepts an operation to adjust the doneness. The control unit 93 transitions the screen displayed on the touch panel display 22 from the third screen 113 to the fourth screen 114 in synchronization with the passage of a set time.

[0085] The fourth screen 114 includes a menu name area 114a, a notification area 114b, and a remaining time area 114c. The menu name area 114a displays the name of the menu selected by the user. The notification area 114b displays the string "+Keep Hot" notifying that the food will be kept hot after cooking is completed. The remaining time area 114c displays the approximate remaining time until cooking is completed. The control unit 93 transitions the screen displayed on the touch panel display 22 from the fourth screen 114 to a fifth screen 115 in synchronization with the passage of the set time.

[0086] The fifth screen 115 includes a menu name area 115a, a notification area 115b, and a remaining time area 115c. The menu name area 115a displays the name of the menu selected by the user. The notification area 115b displays the string "+Keep Hot" notifying that the food will be kept hot after cooking is completed. The remaining time area 115c displays the detailed remaining time until cooking is completed. In synchronization with the completion of cooking, the control unit 93 transitions the screen displayed on the touch panel display 22 from the fifth screen 115 to a sixth screen 116.

[0087] The sixth screen 116 includes a notification area 116a and an elapsed time area 116b. The notification area 116a displays the character string "Keeping warm" to notify that warm keeping is in progress. The elapsed time area 116b displays the time elapsed since warm keeping began. The sixth screen 116 may include a remaining time area that displays the time until warm keeping ends, instead of the elapsed time area 116b that displays the time elapsed since warm keeping began. The control unit 93 transitions the screen displayed on the touch panel display 22 from the sixth screen 116 to a seventh screen 117 in synchronization with the end of warm keeping.

[0088] The seventh screen 117 includes a notification area 117a, which displays the character string "Warm Keep Ended" to notify that warm keeping has ended.

[0089] If the start key 23 is pressed without tapping the keep-hot button 111b while the first screen 111 is displayed on the touch panel display 22, the control unit 93 will not keep the food hot after cooking is completed.

[0090] Therefore, if the specific operation of tapping keep-hot button 111b is performed before cooking starts, control unit 93 keeps the food hot after cooking finishes, and if the specific operation of tapping keep-hot button 111b is not performed before cooking starts, control unit 93 does not keep the food hot after cooking finishes. The specific operation for keeping the food hot may be an operation other than tapping keep-hot button 111b.

[0091] 2. Second embodiment The following describes the differences between the second embodiment and the first embodiment. For points that are not described, the second embodiment also employs the same configuration as that employed in the first embodiment.

[0092] Fig. 17 is a graph showing an example of the change over time in temperature of the cooking chamber of the cooking chamber provided in the cooking machine of the second embodiment. Fig. 18 is a graph showing an example of the change over time in the amount of heat generated by the engine heater provided in the cooking machine of the second embodiment. Fig. 19 is a graph showing an example of the change over time in the amount of heat generated by the convection heater provided in the cooking machine of the second embodiment. Fig. 20 is a graph showing an example of the change over time in the airflow rate of the circulation fan provided in the cooking machine of the second embodiment. Fig. 21 is a graph showing an example of the change over time in the open / closed state of the intake damper and exhaust damper provided in the cooking machine of the second embodiment.

[0093] In the graphs of Figures 17 to 21, the horizontal axis represents the time elapsed since cooking began. In the graph of Figure 17, the vertical axis represents the temperature of the cooking chamber 12a of the cooking chamber 12. In the graph of Figure 18, the vertical axis represents the heat generation amount of the engine heater 42. In the graph of Figure 19, the vertical axis represents the heat generation amount of the convection heater 61. In the graph of Figure 20, the vertical axis represents the air flow rate of the circulation fan 51. In the graph of Figure 21, the vertical axis represents the open / closed state of the intake damper 71 and the exhaust damper 81.

[0094] In the second embodiment, as shown in Figures 19 and 20, during the second supply period from time T4 to time T5, the control unit 93 continuously sets the heat generation amount of the convection heater 61 to "0" to prevent the heating unit 33 from heating the cooking chamber 12a, and continuously sets the airflow rate of the circulation fan 51 to "0" to prevent the circulation unit 32 from circulating air in the cooking chamber 12a.

[0095] The heat retention performed by the cooking machine 1 of the first embodiment is suitable for maintaining a light, non-sticky finish, for example, for keeping food warm when placed on a wire rack. The heat retention performed by the cooking machine 1 of the second embodiment is suitable for maintaining a juicy finish, for example, for keeping food warm when placed on a plate.

[0096] The present disclosure is not limited to the above-described embodiments, and may be replaced with a configuration that is substantially the same as the configuration shown in the above-described embodiments, a configuration that has the same effect, or a configuration that can achieve the same purpose. [Explanation of symbols]

[0097] 1 Cooking machine 11. Housing 12 Cooking room 12a Galley 12b opening 12c supply port 12d Intake port 12e Air outlet 12f Air Intake 12g exhaust port 13 Door 14 Water Tank 15 Soup Receiver 21 Main Unit 22 Touch panel display 23 Start key 24 Cancel key 31 Supply section 32 Circulation section 33 Heating section 34 Intake section 35 Exhaust section 41 Container 42 Engine heater 43 Supply Duct 51 Circulation Fan 52 Circulation Duct 61 Convection heater 71 Intake damper 72 Intake duct 73 Intake fan 81 Exhaust damper 82 First Exhaust Duct 83 Exhaust fan 84 Second Exhaust Duct 91 Operation section 92 Display section 93 Control Unit 111 First Screen 111a Menu Name Area 111b Keep Hot Button 112 Second Screen 112a Menu name area 112b Notification area 113 Third Screen 113a Menu Name Area 113b Notification area 113c Finish adjustment buttons 114 Fourth Screen 114a Menu Name Area 114b Notification area 114c Remaining Time Area 115 Fifth Screen 115a Menu name area 115b Notification area 115c Remaining Time Area 116 6th Screen 116a Notification area 116b Elapsed Time Domain 117 Seventh Screen 117a Notification area W water S Water vapor

Claims

1. The kitchen and A heating unit that heats the inside of the cooking chamber; A supply unit that supplies steam into the cooking chamber; An exhaust unit that sends air from inside the cooking chamber to outside the cooking chamber and exhausts air from inside the cooking chamber; a control unit that performs cooking by at least one of causing the heating unit to heat the inside of the cooking chamber and causing the supply unit to supply the steam into the cooking chamber, causes the exhaust unit to exhaust during an exhaust period after the cooking is completed, and causes the supply unit to supply the steam into the cooking chamber during a supply period after the cooking is completed; A heating cooking machine equipped with:

2. the exhaust period includes a period immediately after the cooking is completed, The delivery period includes a first delivery period following the immediately following period. The cooking device according to claim 1 .

3. The control unit does not cause the heating unit to heat the inside of the cooking chamber during the first supply period. The cooking device according to claim 2.

4. The supply period includes a second supply period following the first supply period. The cooking machine according to claim 2 or 3.

5. The control unit controls the heating unit to heat the inside of the cooking chamber during the second supply period. The cooking machine according to claim 4.

6. The control unit controls the heating unit to heat the inside of the cooking chamber so that the temperature inside the cooking chamber is maintained at 100° C. or higher during the second supply period. The cooking machine according to claim 5.

7. The control unit does not cause the heating unit to heat the inside of the cooking chamber during the second supply period. The cooking machine according to claim 4.

8. A circulation unit is provided to circulate air in the cooking chamber, The control unit causes the circulation unit to circulate the air during the second supply period. The cooking machine according to claim 4.

9. A circulation unit is provided to circulate air in the cooking chamber, The control unit does not cause the circulation unit to circulate the air during the second supply period. The cooking machine according to claim 4.

10. the supply period includes a second supply period following the first supply period; The control unit does not cause the heating unit to heat the inside of the cooking chamber and does not cause the supply unit to supply the steam into the cooking chamber during an intermediate period between the first supply period and the second supply period. The cooking machine according to claim 2 or 3.

11. Equipped with an operating unit, The control unit controls the supply unit to supply the steam into the cooking chamber during the supply period when a specific operation is performed on the operation unit before starting the cooking. The cooking machine according to any one of claims 1 to 3.

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