Cooker

Abstract

To provide a cooker that can enhance deodorization performance while keeping usability.SOLUTION: A cooker comprises a first chamber, a second chamber, a partition wall part, a heating part, an air blowing fan, and a deodorization catalyst. The first chamber houses an object to be cooked. The second chamber is provided adjacently to the first chamber, and forms a circulation air passage for returning air sucked from the first chamber, to the first chamber. The partition wall part is provided between the first chamber and the second chamber, and comprises a suction port for sucking the air from first chamber, and a discharge port for discharging the air to the first chamber from the second chamber. The heating part is provided inside the second chamber, and heats the air sucked from the suction port. The air blowing fan is provided inside the second chamber, and circulates the air between the second chamber and the first chamber. The deodorization catalyst is arranged between the suction port and the air blowing fan inside the second chamber, and can deodorize the air sucked from the suction port.SELECTED DRAWING: Figure 5

Description

[Technical Field]

[0001] FIELD An embodiment of the present invention relates to a cooking device. [Background technology]

[0002] Conventionally, there are known cooking appliances such as oven ranges that are equipped with deodorizing catalysts to reduce or eliminate odors that may occur in the cooking chamber when cooking food (e.g., ingredients). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2023-159501 Summary of the Invention [Problem to be solved by the invention]

[0004] Odors in cooking appliances come from a variety of sources, including the food being cooked (ingredients, etc.), steam and smoke generated when the food is heated, and carbonization of the food and oil. Therefore, efficient and smooth deodorization is desirable for comfortable use of cooking appliances. It is also desirable to improve deodorizing performance while maintaining or improving the usability of cooking appliances.

[0005] An example of a problem to be solved by the present invention is to provide a cooking appliance that can improve deodorizing performance while maintaining ease of use. [Means for solving the problem]

[0006] A cooking device according to one embodiment of the present invention comprises a first chamber, a second chamber, a partition wall, a heating unit, a blower fan, and a deodorizing catalyst. The first chamber accommodates food to be cooked. The second chamber is located adjacent to the first chamber and forms a circulating air passage that returns air drawn in from the first chamber to the first chamber. The partition wall is located between the first and second chambers and has an inlet port that draws in the air from the first chamber and an outlet port that blows the air from the second chamber to the first chamber. The heating unit is located inside the second chamber and heats the air drawn in through the inlet port. The blower fan is located inside the second chamber and circulates the air between the second chamber and the first chamber. The deodorizing catalyst is located inside the second chamber between the inlet port and the blower fan and is capable of deodorizing the air drawn in through the inlet port. [Effects of the Invention]

[0007] According to the cooking device described above, the arrangement of the deodorizing catalyst does not contribute to a reduction in the volume of the first chamber, and the air drawn in through the intake port can be deodorized efficiently and smoothly at the initial stage of drawing in. As a result, it is possible to provide a cooking device that can improve deodorizing performance while maintaining ease of use. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is an exemplary schematic perspective view showing the appearance of a cooking device according to an embodiment. [Figure 2] FIG. 2 is an exemplary schematic front view showing the inside of a first chamber of the cooking device according to the embodiment. [Figure 3] FIG. 3 is an exemplary schematic front view showing a state in which the partition wall on the rear side of the first chamber of the cooking device according to the embodiment is removed to expose the blower fan, the heating unit, and the deodorizing catalyst. [Figure 4] FIG. 4 is an exemplary schematic side view showing the state of air circulation in the second chamber and the first chamber of the cooking device according to the embodiment. [Figure 5]FIG. 5 is an exemplary schematic side view showing the positional relationship between the blower fan, the heating unit, and the deodorizing catalyst in the second chamber of the cooking device according to the embodiment. [Figure 6] FIG. 6 is an exemplary schematic perspective view showing another arrangement configuration of the deodorizing catalyst in the second chamber of the cooking device according to the embodiment, and showing the positional relationship and detailed shapes of the blower fan, the heating unit, and the deodorizing catalyst. [Figure 7] FIG. 7 is an exemplary schematic block diagram showing the configuration of inputs and outputs to and from the control unit of the cooking device according to the embodiment. [Figure 8] FIG. 8 is an exemplary schematic perspective view showing another arrangement configuration of the deodorizing catalyst in the second chamber of the cooking device according to the embodiment, and showing the positional relationship and detailed shapes of the blower fan, the heating unit, and the deodorizing catalyst. DETAILED DESCRIPTION OF THE INVENTION

[0009] Several embodiments will be described below with reference to FIGS. 1 to 8. In this specification, components according to the embodiments and descriptions of the components may be described using multiple expressions. The components and their descriptions are merely examples and are not limited by the expressions in this specification. The components may also be identified by names different from those in this specification. Furthermore, the components may also be described using expressions different from those in this specification.

[0010] FIG. 1 is an exemplary schematic perspective view showing the appearance of a cooking device 10 according to an embodiment. FIG. 2 is an exemplary schematic front view showing the interior of a cooking chamber 12 serving as a first chamber of the cooking device 10. FIG. 3 is an exemplary schematic front view showing a state in which a rear wall 14e serving as a partition wall on the rear side of the cooking chamber 12 serving as the first chamber of the cooking device 10 has been removed to expose a blower fan 16, a heating chamber heater 18 (heating unit), and a deodorizing catalyst 20. FIG. 4 is an exemplary schematic side view showing the state of air circulation in the cooking chamber 12 serving as the first chamber and a heating chamber 22 serving as the second chamber of the cooking device 10. FIG. 5 is an exemplary schematic side view showing the positional relationship between the blower fan 16, the heating chamber heater 18, and the deodorizing catalyst 20 in the heating chamber 22 serving as the second chamber of the cooking device 10. FIG. 6 is an exemplary and schematic perspective view showing another arrangement of the deodorizing catalyst 20 in the heating chamber 22 as the second chamber of the cooking device 10, and also showing the positional relationship and detailed shape of the blower fan 16, the heating chamber heater 18, and the deodorizing catalyst 20.

[0011] As an example of the cooking device 10 of this embodiment, the configuration of an oven range having a range function, a heater heating function (oven function, grill function), a steam heating function, etc. is shown.

[0012] The main body 24 of the cooking appliance 10 is formed in a substantially rectangular parallelepiped shape and includes a metal cabinet 26. The cabinet 26 is a member that covers the exterior of the cooking appliance 10. That is, as shown in FIG. 2, the cabinet 26 covers the cooking chamber 12, which is the first chamber. A door 28 that can be opened and closed is provided on the front of the main body 24. In the case of FIG. 1, the door 28 is a so-called vertical-opening door that moves from the closed state shown in the figure to the open state toward the front, with the lower end side in the figure as the center of rotation. That is, the door 28 allows food to be cooked to be put in and taken out of the cooking chamber 12. Note that the configuration of the door 28 is one example, and it may also be a so-called horizontal-opening door that opens and closes in either the left or right direction.

[0013] An opening / closing handle 28a (see FIGS. 1 and 4) that is placed on the top of the door 28 to open or close the door 28 is provided. An operation panel unit 30 capable of realizing functions such as display, notification, and operation is provided, for example, on the side of the door 28. The operation panel unit 30 includes, for example, a display unit 30a and an operation unit 30b.

[0014] The display unit 30a displays the cooking settings, progress, etc. The operation unit 30b may be configured, for example, as a touch panel formed on the surface of the display unit 30a. The operation unit 30b enables various operation inputs related to cooking. The operation unit 30b may also be configured, for example, as buttons or dials arranged separately from the display unit 30a. The configuration and arrangement of the operation panel unit 30 are merely examples and can be changed as appropriate depending on the configuration and functions of the cooking appliance 10.

[0015] Although not shown, an operation panel PC (printed circuit) board for controlling the display unit 30a, operation unit 30b, etc. is disposed inside the door 28 behind the operation panel unit 30.

[0016] A water supply cassette 32 and a water receiver 34 are disposed below the main body 24 and can be attached and detached from the front of the main body 24. The water supply cassette 32 is a bottomed container that holds liquid water and is a supply source for steam emitted from the steam supply device described below. The water receiver 34 is also a bottomed container that receives food debris, water droplets, steam, etc. from the main body 24.

[0017] As shown in Figure 2, an opening 12M is formed in the front of cooking chamber 12, which is the first chamber, for inserting and removing food, and this opening 12M is configured to be opened and closed by door 28. An internal temperature sensor 36, such as a thermistor, that detects the internal temperature is disposed inside cooking chamber 12, for example, near door 28. A fan intake 38 (see Figure 1) is provided on the side of cabinet 26 at a location opposite a cooling fan built into a sensor unit (not shown).

[0018] As shown in Figure 2, peripheral wall 14, which forms the inner surface of cooking chamber 12, is made up of ceiling wall 14a, bottom wall 14b, left side wall 14c, right side wall 14d, and rear wall 14e. Rear wall 14e of cooking chamber 12 can function as partition wall 14S, separating cooking chamber 12 from heating chamber 22, which is a second chamber. Intake port 40 is provided, for example in the central region of rear wall 14e (partition wall 14S), which draws air from within cooking chamber 12 into heating chamber 22. In addition, outlet ports 42 are provided around intake port 40, which blow (supply) air heated in heating chamber 22 into cooking chamber 12. The layout of intake port 40 and outlet ports 42 is an example and can be modified as appropriate.

[0019] Here, a schematic configuration for realizing each cooking function by the cooking device 10 will be described.

[0020] First, the grill function as a heater heating function of the cooker 10 of this embodiment will be described. The grill function is realized by an upper heater 44 for grilling (see FIG. 4). The upper heater 44 is provided, for example, on the upper part of the main body 24, facing the dome-shaped ceiling wall 14a that forms the upper wall surface of the cooking chamber 12, and radiates heat to the food to be cooked from above the cooking chamber 12. Therefore, the food to be cooked placed in the cooking chamber 12 can be grill-heated from above by heat radiation caused by energizing the upper heater 44.

[0021] In this embodiment, the ceiling wall 14a has a curvature, but is not limited to this. For example, the ceiling wall 14a may be formed in a mountain shape having an inclined portion.

[0022] Next, the microwave function of the cooking appliance 10 of this embodiment will be described. As shown in FIG. 4, a table 14P on which food to be cooked or a container is placed is provided on the bottom wall 14b of the cooking chamber 12. The table 14P is made of glass, ceramic, or the like that transmits microwaves. A microwave generator 46 that radiates microwaves from below the table 14P toward the interior space of the cooking chamber 12 is disposed below the table 14P. The microwave generator 46 includes, for example, a magnetron 46a, a magnetron driver 46b (see FIG. 7), a waveguide 46c, a rotary antenna 46d, an antenna rotation motor 46e, and an antenna storage unit 46f. The magnetron 46a is disposed in the rear (back) space of the main body 24 (for example, below the heating chamber 22) and is capable of supplying microwaves, which are radio waves, into the cooking chamber 12. The magnetron driver 46b drives the magnetron 46a. Waveguide 46c is provided between bottom wall 14b of cooking chamber 12 and stand 14P. Rotating antenna 46d is provided below stand 14P, and antenna rotation motor 46e drives and rotates rotating antenna 46d. Antenna storage section 46f is formed from a portion of waveguide 46c and a metal plate, and is a concave storage component with an open top that stores rotating antenna 46d. Stand 14P covers the opening on the top surface of antenna storage section 46f, thereby essentially forming bottom wall 14b of cooking chamber 12.

[0023] The rotating antenna 46d agitates microwaves generated by the magnetron 46a and guided directly below the rotating antenna 46d through the waveguide 46c. As a result, microwaves are evenly irradiated onto the food placed on the table 14P or the food contained in a container placed on the table 14P. The rotating antenna 46d is positioned facing the table 14P so that the entire rotating antenna 46d is parallel to the table 14P. The main body 24 constituting the cooking chamber 12 is covered with a metal cabinet 26, and the cooking chamber 12 (sometimes called an oven chamber) itself is also made of metal. Therefore, the entire interior surface of the cooking chamber 12, except for the table 14P, is made of a material that is impermeable to microwaves. The door 28 is also made of a material that is impermeable to microwaves. Therefore, when microwave cooking is performed in the cooking chamber 12, microwaves do not leak outside the cooking appliance 10.

[0024] In this way, by energizing microwave generator 46, microwaves are radiated to the food to be cooked placed in cooking chamber 12, and the food can be heated in the microwave.

[0025] 2, a pair of shelf supports 48, for example, one on each side, are provided on the left and right walls 14c and 14d of the cooking chamber 12, in two tiers, one above the other, in order to store and hold metal square plates (not shown) in a suspended state inside the cooking chamber 12. When using the microwave generator 46 described above for microwave heating, the food to be cooked can be placed in a microwaveable container (not shown) and cooked inside the cooking chamber 12 without placing a square plate or the like inside the cooking chamber 12.

[0026] Next, the steam heating function of the cooker 10 will be described. As shown in Fig. 3, the cooker 10 is equipped with a steam supply device 50 that sends steam into the cooking chamber 12. In addition to the water supply cassette 32 described above, the steam supply device 50 is composed of a nozzle 50a that turns water, which is the liquid to be supplied, into a mist, a water supply pipe 50b that connects the water supply cassette 32 and the nozzle 50a, and a water supply pump 50c that moves (pressure-feeds) the water from the water supply cassette 32 to the nozzle 50a. The nozzle 50a is formed with a plurality of steam ejection holes 50d.

[0027] As a result, when steam supply device 50 is operating, water from water supply cassette 32 is sent to nozzle 50a by water supply pump 50c, and the water supplied by nozzle 50a is converted into mist and supplied (sprayed) into cooking chamber 12 through steam outlet 50d. At this time, if the temperature inside cooking chamber 12 is higher than 100°C at atmospheric pressure (hereinafter, temperature values ​​are assumed to be temperature values ​​in Celsius at atmospheric pressure), this water vapor instantly vaporizes inside cooking chamber 12 and becomes superheated steam. As a result, food placed in cooking chamber 12 can be quickly and evenly heated with an appropriate amount of water molecules (superheated steam), achieving steam cooking.

[0028] Next, we will explain the oven function as one of the heater heating functions of the cooking device 10 of this embodiment. The oven function is a function that applies strong hot air (high-temperature air) to the food to be cooked, heating the food so as to envelop it and bake it.

[0029] In this embodiment, as shown in FIGS. 3 and 4, a heating chamber 22 (second chamber) for supplying high-temperature air to the cooking chamber 12 (first chamber) is provided adjacent to the cooking chamber 12. Specifically, the heating chamber 22 is provided on the back side of the rear wall 14e (partition wall portion 14S) of the peripheral wall 14 of the cooking chamber 12. The heating chamber 22 may be provided adjacent to the cooking chamber 12, for example, on the left side wall 14c side or the right side wall 14d side. FIG. 3 shows the state in which the rear wall 14e (partition wall portion 14S) has been removed, exposing the hot air unit 52 installed in the heating chamber 22. The hot air unit 52 is generally composed of a blower fan 16, a heating chamber heater 18, and a deodorizing catalyst 20.

[0030] Heating chamber 22 forms a circulating air passage R that draws in air from inside cooking chamber 12, heats it, and then returns it to cooking chamber 12. Heating chamber 22 is configured with hot air unit 52 housed in the internal space formed by casing 22a.

[0031] The casing 22a is, for example, a convex member that opens toward the partition wall 14S and is attached to the partition wall 14S, which also functions as the back wall 14e of the cooking chamber 12. By covering the opening of the casing 22a with the partition wall 14S, the internal space of the heating chamber 22, i.e., the circulating air passage R, is formed.

[0032] As described above, the partition wall 14S is a flat, plate-like component that can also serve as the rear wall 14e of the peripheral wall 14 of the cooking chamber 12. As shown in FIG. 2, the partition wall 14S has, for example, an air inlet 40 formed in the center and air outlets 42 formed around it. The partition wall 14S may be provided separately from the rear wall 14e. In this case, the heating chamber 22 is formed as an individual unit by the casing 22a and the partition wall 14S and is connected to the cooking chamber 12 surrounded by the peripheral wall 14. In other words, the openings for the air inlet and the air outlet formed on the partition wall 14S side are connected to the openings for the air inlet and the air outlet formed on the rear wall 14e side, thereby forming the air inlet 40 and the air outlet 42.

[0033] The blower fan 16, which constitutes the hot air unit 52, generates an airflow for circulating air between the cooking chamber 12 and the heating chamber 22. The blower fan 16 may be, for example, a centrifugal fan that takes in air in the axial direction and expels it radially (toward the outer edge 16r) perpendicular to the axial direction by centrifugal force generated during rotation. Specifically, as shown in FIGS. 3, 5, 6, etc., the blower fan 16 is composed of a blade portion 16W having a flat, substantially disk-shaped base portion 16a on which multiple individual blades 16b are formed, and a fan motor 16c. The individual blades 16b are formed by cutting the base portion 16a and then bending it, thereby rising from the base portion 16a at a substantially right angle. The individual blades 16b are formed at equal intervals and angled circumferentially relative to the radial direction of the blade portion 16W. Note that blade portion 16W may be formed by joining a plurality of individual blades 16b to base portion 16a by welding or the like.

[0034] 3, blower fan 16 is disposed approximately in the center of heating chamber 22, and can efficiently and smoothly draw in air around food to be cooked placed, for example, in the central region of table 14P of cooking chamber 12, through air inlet 40 (see FIG. 2). Note that blower fan 16 may use a blower mechanism of another configuration as long as it can circulate air between cooking chamber 12 and heating chamber 22.

[0035] The heating chamber heater 18, which functions as a heating unit, can be, for example, a sheath heater, a mica heater, a quartz tube heater, a halogen heater, etc. The type and configuration of the heating chamber heater 18 are not limited and can be selected appropriately as long as it can heat the air passing through the circulation air passage R of the heating chamber 22.

[0036] As shown in FIGS. 4 and 5, the blower fan 16 and the heating chamber heater 18 are arranged in overlapping positions along a second direction Y, which is different from the first direction X along which the cooking chamber 12 (first chamber) and the heating chamber 22 (second chamber) are adjacent to each other. For example, if the cooking chamber 12 and the heating chamber 22 are arranged adjacent to each other in the front-to-back direction (first direction X), the blower fan 16 and the heating chamber heater 18 are arranged along the up-down direction (second direction Y: perpendicular direction). The blower fan 16 arranged in this manner has a fan motor 16c connected to the base 16a that is driven to rotate, for example, in a clockwise direction as shown in FIG. 3. As a result, the blower fan 16 draws air (indicated by an arrow F0) from the cooking chamber 12 side through the air inlet 40 in the axial direction of the fan motor 16c, and causes the air to flow radially (toward the periphery), as shown in FIGS. 4 and 5. In this case, the air moves in the outer circumferential direction (toward the outer edge 16r) while flowing along the rotational direction surfaces of the individual blades 16b of the blower fan 16, which are angled circumferentially relative to the radial direction, i.e., along the air pushing surfaces 16s that are the surfaces that push the air to generate air flow in the individual blades 16b. As a result, the blower fan 16 guides the air to the heating chamber heater 18 as shown by arrow F1. During this guidance, the air is heated by the heating chamber heater 18 and is blown out from the outlet 42 toward the cooking chamber 12 (see arrow F2 in FIG. 4).

[0037] Inlet 40 is formed approximately in the center of partition wall 14S (rear wall 14e) on the rear side of cooking chamber 12, with outlet 42 formed around it. As a result, within cooking chamber 12, air flowing along peripheral wall 14 of cooking chamber 12 (arrow F2) flows toward the central region of cooking chamber 12 (arrow F0), toward inlet 40, and is drawn into heating chamber 22. The air drawn into heating chamber 22 is heated by heating chamber heater 18 and then blown out again from outlet 42 into cooking chamber 12 (arrow F1). In other words, the arrangement of inlet 40, blower fan 16, heating chamber heater 18, and outlet 42 as described above efficiently heats the air and creates a circulating flow that smoothly supplies the heated air around the food contained within cooking chamber 12. As a result, cooking appliance 10 can achieve oven cooking using hot air convection heating.

[0038] As described above, by arranging the blower fan 16 and the heating chamber heater 18 along the second direction Y (for example, a direction perpendicular to the first direction X) different from the first direction X, it is possible to form the heating chamber 22 that is thin with respect to the first direction X (the depth direction of the cooking device 10). As a result, it is possible to efficiently heat the circulating air in a space-saving manner. Furthermore, it is possible to contribute to the miniaturization of the cooking device 10 in the depth direction.

[0039] Incidentally, when cooking in the cooking chamber 12, an "odor" may be generated as described above. The "odor" may be generated in various ways, for example, from the food being cooked (e.g., ingredients) itself, by heating the food being cooked, or by carbonization of the food or oil. Therefore, the cooking device 10 of this embodiment is provided with a deodorizing catalyst 20 that deodorizes the air circulating between the cooking chamber 12 and the heating chamber 22.

[0040] In this embodiment, a deodorizing catalyst 20 is disposed inside the heating chamber 22 (second chamber) between the air inlet 40 and the blower fan 16, and deodorization of the air in the cooking chamber 12 (first chamber) drawn in through the air inlet 40 is performed at an early stage of drawing into the heating chamber 22. Note that in this embodiment, the area inside the heating chamber 22 (second chamber) between the air inlet 40 and the blower fan 16, which is an area where the deodorizing catalyst 20 (including the deodorizing catalyst 20A described below) can be disposed, includes the blower fan 16. In other words, this also includes the case where the deodorizing catalyst 20 is disposed in part of the blower fan 16.

[0041] In this way, by placing the deodorizing catalyst 20 between the intake port 40 and the blower fan 16 inside the heating chamber 22 (second chamber), the deodorizing catalyst 20 is not exposed to the cooking chamber 12, which contributes to simplifying the interior of the cooking chamber 12, improving its design, and improving its ease of use.

[0042] As an example, the deodorizing catalyst 20 may be fixed to the heating chamber 22 side of the partition wall 14S (the rear wall 14e of the cooking chamber 12) as shown in FIG. 5. The deodorizing catalyst 20 may be made of, for example, ceramic that exhibits a deodorizing effect when heated and copper oxide. In another embodiment, the deodorizing catalyst 20 may be made by coating manganese oxide or the like on a base material such as cyanite. In this case, the deodorizing catalyst 20 exhibits a deodorizing effect by heating it to, for example, about 230°C to 300°C. The deodorizing catalyst 20 is formed in a porous form that allows air to pass through. The outer shape of the deodorizing catalyst 20 can be selected as appropriate, and may be, for example, a shape that corresponds to the shape of the air inlet 40 or a rectangular shape that covers the air inlet 40.

[0043] As shown in Fig. 5, the deodorizing catalyst 20 can be supported around its periphery by a bracket 54 made of metal or the like that can withstand the temperatures of oven cooking, and can be fixed to the partition wall 14S by fastening members such as screws 54a. The manner in which the deodorizing catalyst 20 is fixed can be selected as appropriate. For example, the deodorizing catalyst 20 may be fixed directly to the partition wall 14S by screws 54a or the like without using the bracket 54, or rivets or the like may be used instead of the screws 54a. Alternatively, the bracket 54 and the partition wall 14S may be formed integrally, and the deodorizing catalyst 20 may be attached to the bracket 54. As shown in Fig. 5, it is desirable from the standpoint of deodorizing efficiency that the entire deodorizing catalyst 20 be located in an area inside the outer edge 16r of the blades 16W that rotate to generate airflow in the blower fan 16. In this case, by arranging the deodorizing catalyst 20 and the blower fan 16 in an overlapping positional relationship in the axial direction of the fan motor 16c, the airflow generated by the blower fan 16 can cause air from the cooking chamber 12 to efficiently and reliably pass through the deodorizing catalyst 20. Note that this arrangement is just one example, and, for example, at least a portion of the deodorizing catalyst 20 may be arranged in an area inside the outer edge 16r of the blade portion 16W. In this case as well, the airflow generated by the blower fan 16 causes air from the cooking chamber 12 to pass through the deodorizing catalyst 20, thereby achieving a deodorizing effect.

[0044] When placing the deodorizing catalyst 20 at the intake port 40, it is desirable to take into consideration the flow resistance of the intake air and adjust the size of the deodorizing catalyst 20 relative to the intake port 40 and the installation position of the deodorizing catalyst 20 relative to the intake port 40, etc., so as to maintain air circulation suitable for cooking.

[0045] In this way, by disposing the deodorizing catalyst 20 inside the heating chamber 22 (second chamber) between the air inlet 40 and the blower fan 16, air containing odor components can be deodorized at an early stage after it is drawn into the heating chamber 22 from the cooking chamber 12 side. In other words, more efficient deodorization can be achieved. Furthermore, by deodorizing the air at an early stage after it is drawn into the heating chamber 22, it is possible to prevent odor components from adhering to and remaining on the walls and components inside the heating chamber 22. As a result, it is possible to prevent odor components from being re-dispersed into the cooking chamber 12 from the outlet 42. Furthermore, by disposing the deodorizing catalyst 20 inside the heating chamber 22 (second chamber) between the air inlet 40 and the blower fan 16, it is possible to prevent the installation of a deodorizing structure from reducing the effective area (volume) of the cooking chamber 12. This makes it possible to ensure the effective cooking area of ​​the cooking chamber 12 (cooker 10). In other words, it is possible to improve deodorizing performance while maintaining the usability of the cooker 10.

[0046] During oven cooking, the temperature inside the cooking chamber 12 may rise to a temperature at which the deodorizing catalyst 20 functions properly. Therefore, the deodorizing catalyst 20 is heated by the high-temperature air drawn in through the air inlet 40, allowing it to perform its deodorizing function effectively. During microwave cooking, the temperature inside the cooking chamber 12 may not rise to a temperature at which the deodorizing effect is achieved. In such cases, for example, during a non-cooking period after microwave cooking, the temperature inside the cooking chamber 12 may be raised to circulate high-temperature air and perform the deodorizing process.

[0047] FIG. 5 shows an example in which the deodorizing catalyst 20 is fixed to the partition wall 14S as an example of disposing the deodorizing catalyst 20 between the air inlet 40 and the blower fan 16 inside the heating chamber 22 (second chamber). However, the deodorizing catalyst 20 may be supported by a portion of the blower fan 16. For example, as shown in FIG. 3, the deodorizing catalyst 20 may be supported by a non-rotating portion on the front surface (the air inlet 40 side) of the blower fan 16. In this case, as in the example shown in FIG. 5, air from inside the cooking chamber 12 drawn in through the air inlet 40 can pass through the inside of the deodorizing catalyst 20, enabling efficient deodorization treatment at the initial stage of suction. In this case, it is desirable to dispose the deodorizing catalyst 20 in an area inside the outer edge 16r of the blade portion 16W that rotates to generate airflow in the blower fan 16. In this case, the deodorizing catalyst 20 is disposed in the airflow generated by the blower fan 16, which allows air to pass through the deodorizing catalyst 20 more efficiently, thereby improving the utilization efficiency of the deodorizing catalyst 20. This improves the utilization efficiency of the deodorizing catalyst 20, and as a result, contributes to improving the deodorizing efficiency.

[0048] The electrical configuration of the cooking device 10 of the present embodiment configured as above will be described with reference to Fig. 7. Fig. 7 is an exemplary schematic block diagram showing the configuration of inputs and outputs to and from the control unit 56 of the cooking device 10.

[0049] The control unit 56 may be configured as a well-known microcomputer. The control unit 56 includes a CPU (Central Processing Unit) 56A, a memory unit 56B, and an input / output port (not shown). The memory unit 56B includes a ROM (Read Only Memory) and a RAM (Random Access Memory). The CPU 56A reads a program installed and stored in the ROM or the like, and realizes modules such as the cooking control unit 56Aa, the display control unit 56Ab, and the timer unit 56Ac in accordance with the program. Note that the cooking control unit 56Aa, the display control unit 56Ab, the timer unit 56Ac, etc. may be configured in part or in whole as hardware.

[0050] An input port of the control unit 56 is electrically connected to, in addition to the above-mentioned operation unit 30b and internal temperature sensor 36, for example, a door open / close detector 58, a fan motor rotation detector 60, a rotary antenna position detector 62, a rotation speed indicator 64, etc. Furthermore, an output port of the control unit 56 is electrically connected to, in addition to the above-mentioned display unit 30a and magnetron driver 46b, for example, a rotary antenna driver 66, a heater driver 68, a fan motor driver 70, an alarm unit 72, etc.

[0051] Cooking control unit 56Aa of control unit 56 mainly controls the operation of each unit related to cooking the food. After receiving an operation signal associated with the operation of operation unit 30b, cooking control unit 56Aa starts control to perform various cooking operations on the food if it determines that door 28 is closed based on a detection signal from door open / close detection unit 58. Cooking control unit 56Aa starts control by sending control signals to magnetron drive unit 46b, rotary antenna drive unit 66, heater drive unit 68, and fan motor drive unit 70 in response to the operation signal received from operation unit 30b.

[0052] The display control unit 56Ab controls the display content displayed on the display unit 30a. The display control unit 56Ab controls display, for example, menu display according to each cooking method, detailed setting display for each menu, operation procedure display, cooking progress display, etc. The display control unit 56Ab can also control display, such as display of a maintenance menu for the cooking appliance 10, maintenance operation procedure display, and maintenance status display.

[0053] Timing unit 56Ac starts timing when cooking control unit 56Aa starts cooking control, and provides data indicating the timing status to cooking control unit 56Aa. Cooking control unit 56Aa controls magnetron drive unit 46b, rotary antenna drive unit 66, heater drive unit 68, fan motor drive unit 70, etc. at predetermined timing in accordance with the timing, and adjusts the heating time, heating temperature, etc. of the cooking selected by operation unit 30b.

[0054] Storage unit 56B stores in advance a variety of cooking setting information (cooking information) as cooking menus, including the ingredients of the food to be cooked, heating conditions, etc. When an operation to start cooking is performed from operation unit 30b for one cooking menu selected from the cooking menus stored in storage unit 56B, cooking control unit 56Aa cooks the food to be cooked in a procedure that follows the cooking information for the selected cooking menu.

[0055] The door open / close detection unit 58 detects the open / close state of the door 28. When the control unit 56 confirms that the door 28 is fully closed based on the detection result from the door open / close detection unit 58, it starts the heating operation for each cooking process of the cooking appliance 10. The fan motor rotation detection unit 60 detects the rotation speed of the fan motor 16c of the blower fan 16. The rotating antenna position detection unit 62 detects the origin position of the rotating antenna 46d that constitutes the microwave generator 46. The rotation speed instruction unit 64 instructs the rotation speed of the fan motor 16c that is determined according to each cooking process of the cooking appliance 10.

[0056] The rotating antenna driver 66 operates the antenna rotation motor 46e during microwave cooking. The heater driver 68 is composed of an electromagnetic relay, power transistor, etc. that individually turns on and off the heating chamber heater 18, which heats the deodorizing catalyst 20 and during oven cooking, and the upper heater 44 for grill cooking. The fan motor driver 70 drives and rotates the fan motor 16c, which circulates hot air between the heating chamber 22 and the cooking chamber 12 during deodorizing treatment by the deodorizing catalyst 20 and oven cooking. The alarm unit 72 is composed of a speaker, etc. that notifies (outputs) alarm content by voice or buzzer sound when checking operation during cooking, notifying completion of cooking, or in the event of an incorrect operation.

[0057] The control unit 56 performs cooking designated by operation of the operation unit 30b. For example, the cooking control unit 56Aa (control unit 56) obtains from the rotation speed instruction unit 64 an instruction signal indicating the rotation speed of the fan motor 16c corresponding to the designated cooking, and also obtains a signal indicating the actual rotation speed of the fan motor 16c detected by the fan motor rotation detection unit 60. The cooking control unit 56Aa then outputs a drive control signal to the fan motor drive unit 70 at a predetermined timing based on the timing of the timer 56Ac. This allows the fan motor drive unit 70 to perform drive according to the type of cooking while controlling the rotation speed of the blower fan 16. The cooking control unit 56Aa (control unit 56) then receives an operation signal from the operation unit 30b and detection signals from the internal temperature sensor 36, the door open / close detector 58, and the rotary antenna position detector 62, and outputs drive control signals to the magnetron drive unit 46b, the rotary antenna drive unit 66, the heater drive unit 68, etc. at a predetermined timing based on the timing of the timer 56Ac. Furthermore, the display control unit 56Ab (control unit 56) outputs a display control signal to the display unit 30a. Furthermore, the cooking control unit 56Aa (control unit 56) outputs a notification control signal to the notification unit 72. As a result, the control unit 56 can achieve cooking of the food to be cooked.

[0058] When, for example, an automatic cooking menu for oven heating is selected via operation unit 30b and an operation to start cooking is performed, cooking control unit 56Aa controls heating chamber heater 18 and blower fan 16 in a procedure corresponding to the selected cooking menu. Specifically, cooking control unit 56Aa controls heater drive unit 68 and fan motor drive unit 70 so that air heated by heating chamber heater 18 is supplied to the inside of cooking chamber 12 by blower fan 16. Therefore, heating chamber heater 18 and blower fan 16 constitute an oven cooking device that heats food to be cooked in the oven. At this time, since the air circulating through cooking chamber 12 and heating chamber 22 is heated by heating chamber heater 18, deodorizing catalyst 20 performs its deodorizing function, and the circulating air is efficiently deodorized.

[0059] Furthermore, when an automatic cooking menu for microwave heating is selected via operation unit 30b and an operation to start cooking is performed, cooking control unit 56Aa controls magnetron 46a and rotary antenna 46d in accordance with a procedure corresponding to the selected cooking menu. Specifically, cooking control unit 56Aa controls magnetron driver 46b to generate microwaves from magnetron 46a, and controls rotary antenna driver 66 to agitate the microwaves with rotary antenna 46d and uniformly irradiate the food to be cooked. Therefore, magnetron 46a and rotary antenna 46d constitute microwave generator 46 that heats the food to be cooked in the microwave.

[0060] During microwave cooking, heating chamber heater 18 and blower fan 16 are usually not operated. In another embodiment, fan motor 16c, which operates heating chamber heater 18 and blower fan 16, may be energized simultaneously with microwave heating, thereby operating heating chamber heater 18 and blower fan 16 simultaneously. In this case, air deodorized by deodorizing catalyst 20 can be circulated within cooking chamber 12 even during microwave cooking, thereby improving the deodorizing efficiency within cooking chamber 12.

[0061] In another embodiment, after microwave cooking is completed, control unit 56 may operate heating chamber heater 18 and blower fan 16 for a certain period of time. In this case, deodorization of cooking chamber 12 can be effectively performed when cooker 10 is not in use (when not cooking).

[0062] The heater driver 68 may be configured to control the power supply to the heating chamber heater 18 and the upper heater 44 independently. For example, during grill cooking, power is normally supplied only to the upper heater 44, and the heating chamber heater 18 and the blower fan 16 are not operated. In another embodiment, the fan motor 16c that operates the heating chamber heater 18 and the blower fan 16 may be energized simultaneously with the power supply to the upper heater 44, thereby operating the heating chamber heater 18 and the blower fan 16 simultaneously. In this case, air deodorized by the deodorizing catalyst 20 is circulated within the cooking chamber 12, thereby improving the deodorizing efficiency within the cooking chamber 12 during grill cooking. Furthermore, heating by the upper heater 44 and heating by the heating chamber heater 18 can further raise the temperature of the cooking chamber 12, enabling cooking at higher temperatures.

[0063] Furthermore, when the heater drive unit 68 simultaneously energizes the heating chamber heater 18 and the upper heater 44 during grill cooking, the fan motor drive unit 70 may drive the blower fan 16 while controlling the rotation speed. For example, the blower fan 16 may be driven at a low rotation speed to prevent effects such as a drop in temperature inside the cooking chamber 12 during grill cooking, thereby achieving balanced cooking and deodorization. The rotation speed of the blower fan 16 is controlled by the control unit 56 receiving a rotation speed instruction signal from the rotation speed instruction unit 64 and outputting a drive control signal to the fan motor drive unit 70, as described above.

[0064] As described above, in the cooking device 10 of the present embodiment, by disposing the deodorizing catalyst 20 inside the heating chamber 22 between the air inlet 40 and the blower fan 16, deodorization can be performed in the early stages of air being drawn into the heating chamber 22 from the cooking chamber 12 side. As a result, efficient deodorization can be achieved. Furthermore, by deodorizing the air in the early stages of air being drawn into the heating chamber 22, it is possible to prevent odor components from adhering to and remaining on the walls and components inside the heating chamber 22, and to prevent odor components from being re-diffused into the cooking chamber 12 from the air outlet 42. In other words, the cooking chamber 12 of the cooking device 10 can be deodorized efficiently and quickly. Furthermore, by disposing the deodorizing catalyst 20 inside the heating chamber 22 between the air inlet 40 and the blower fan 16, it is possible to prevent the installation of a deodorizing structure from reducing the effective area (volume) of the cooking chamber 12. Therefore, it is possible to improve the deodorizing performance while maintaining the usability of the cooking device 10 (cooking chamber 12).

[0065] Another example of the arrangement of the deodorizing catalyst will be described using Fig. 8. Fig. 8 is an exemplary schematic perspective view showing another arrangement configuration of the deodorizing catalyst 20A in the heating chamber 22 (second chamber) of the cooking device 10, and also showing the positional relationship and detailed shapes of the blower fan 16, the heating chamber heater 18 as a heating section, and the deodorizing catalyst 20A.

[0066] 8, the only difference is the position of the deodorizing catalyst 20A, which is different from the position of the deodorizing catalyst 20 described in Figures 5 and 6, and the configurations of the blower fan 16 and the heating chamber heater 18 are the same. Therefore, detailed descriptions of the blower fan 16 and the heating chamber heater 18 will be omitted.

[0067] In the configuration shown in FIG. 8, the deodorizing catalyst 20A is fixed to the air extrusion surface 16s of each of the individual blades 16b constituting the blower fan 16, which is the surface that pushes air to generate airflow in the individual blade 16b. In this case, the deodorizing catalyst 20A rotates with the individual blade 16b, enabling it to efficiently come into contact with the air and achieve a deodorizing effect. The size of the deodorizing catalyst 20A can be selected appropriately as long as it can be fixed to the air extrusion surface 16s of the individual blade 16b. However, it may be formed to be smaller than the outer shape of the individual blade 16b and fixed to the individual blade 16b. In this case, the installation space for the deodorizing catalyst 20 can be reduced compared to when the deodorizing catalyst 20 is fixed to the partition wall portion 14S (rear wall 14e) as described with reference to FIG. 5. In other words, by integrating the deodorizing catalyst 20A and the individual blades 16b, the distance between the partition wall portion 14S (rear wall 14e) and the blower fan 16 can be shortened. As a result, it is possible to reduce the thickness of heating chamber 22 in the depth direction (first direction X in FIG. 4), which can contribute to making cooking appliance 10 smaller in size in the depth direction.

[0068] In particular, as shown in Fig. 8, by making the size of the deodorizing catalyst 20A equal to or less than the bending height H of the individual blades 16b, the deodorizing catalyst 20A does not protrude from the individual blades 16b in the direction of the rotation axis of the fan motor 16c. As a result, even if the deodorizing catalyst 20A is fixed (attached) to the individual blades 16b, it is possible to prevent an increase in the thickness of the blower fan 16 in the first direction X, which can contribute to suppressing an increase in the thickness of the blower fan 16 and, ultimately, the heating chamber 22. Note that, although Fig. 8 shows an example in which the deodorizing catalyst 20A is fixed to each individual blade 16b, the present invention is not limited to this and the deodorizing catalyst 20A may be fixed to some of the individual blades 16b.

[0069] The deodorizing catalyst 20 (20A) exhibits a deodorizing function when it comes into contact with air. In the case of the deodorizing catalyst 20 made of a porous base material as described above, if it is arranged, for example, perpendicular to the air flow direction as shown in Fig. 5, the air can pass through the inside of the deodorizing catalyst 20, which makes it easier to exhibit a good deodorizing function.

[0070] On the other hand, when the deodorizing catalyst 20A is attached and fixed to the air extrusion surface 16s of the individual blades 16b as shown in FIG. 8, the individual blades 16b are located behind the deodorizing catalyst 20A. As a result, air has difficulty passing through the interior of the deodorizing catalyst 20A and tends to flow along the surface 20Aa of the deodorizing catalyst 20A. Therefore, a spacer or the like is interposed between the deodorizing catalyst 20A and the air extrusion surface 16s of the individual blades 16b to create a space between the deodorizing catalyst 20A and the air extrusion surface 16s. As a result, air flows more easily through the porous deodorizing catalyst 20A, which improves the deodorizing function. In this case, the deodorized air is guided toward the periphery along the air extrusion surface 16s, allowing the blower fan 16 to perform its airflow function without impairing it.

[0071] As another configuration of the deodorizing catalyst 20A when fixed to the individual blades 16b, the surface 20Aa of the deodorizing catalyst 20A may be provided with multiple grooves extending in the circumferential direction of the blower fan 16, or multiple projections and depressions may be provided on the surface 20Aa to increase the contact area with the air. In this case, even when air flows in the circumferential direction along the surface 20Aa of the deodorizing catalyst 20A, the contact area is increased, making it easier to perform the deodorizing function. In this case, too, the deodorized air is guided in the circumferential direction by the surface 20Aa, so the flow function of the blower fan 16 can be performed without being impaired. In addition, in this case, the deodorizing catalyst 20A can be directly fixed to the individual blades 16b, which contributes to simplifying the structure.

[0072] In this way, even when the deodorizing catalyst 20A is provided on the individual blades 16b, the air drawn into the heating chamber 22 from the cooking chamber 12 side can be deodorized at an early stage of suction. As a result, it is possible to obtain the same effect as when the deodorizing catalyst 20 is fixed to the partition wall portion 14S or the like as shown in Figure 5, and efficient deodorizing treatment can be performed. Furthermore, since the deodorizing catalyst 20A can be arranged in the heating chamber 22 in a space-saving manner, it can contribute to the miniaturization of the heating chamber 22 and, ultimately, the cooking appliance 10.

[0073] <Summary> The heating cooker 10 according to the embodiment described above comprises a cooking chamber 12 (first chamber) for accommodating food to be cooked, a heating chamber 22 (second chamber) disposed adjacent to the cooking chamber 12 and forming a circulating air passage for returning air drawn in from the cooking chamber 12 to the cooking chamber 12, a partition wall portion 14S disposed between the cooking chamber 12 and the heating chamber 22 and having an intake port 40 for drawing in air from the cooking chamber 12 and an outlet port 42 for blowing air from the heating chamber 22 into the cooking chamber 12, a heating chamber heater 18 (heating portion) disposed inside the heating chamber 22 for heating the air drawn in through the intake port 40, a blower fan 16 disposed inside the heating chamber 22 for circulating air between the heating chamber 22 and the cooking chamber 12, and a deodorizing catalyst 20 (20A) disposed inside the heating chamber 22 between the intake port 40 and the blower fan 16 and capable of deodorizing the air drawn in through the intake port 40.

[0074] In this way, by arranging the deodorizing catalyst 20 inside the heating chamber 22 (second chamber) between the air inlet 40 and the blower fan 16, air drawn into the heating chamber 22 from the cooking chamber 12 side can be deodorized in the early stages of drawing, allowing for more efficient deodorization. Furthermore, by deodorizing the air in the early stages of drawing into the heating chamber 22, it is possible to prevent odorous components from adhering to and remaining on the walls and components inside the heating chamber 22, and to prevent odorous components from being re-diffused into the cooking chamber 12 from the air outlet 42. Furthermore, by arranging the deodorizing catalyst 20 inside the heating chamber 22 (second chamber) between the air inlet 40 and the blower fan 16, the installation of the deodorizing structure does not result in a reduction in the effective area (volume) of the cooking chamber 12. Therefore, it is possible to improve the deodorizing performance while maintaining the ease of use of the cooking appliance 10 (cooking chamber 12).

[0075] Furthermore, at least a portion of the deodorizing catalyst 20 (20A) of the cooking device 10 may be disposed in an area inside the outer edge 16r of the blade portion 16W that is driven to rotate to generate airflow in the blower fan 16. With this configuration, for example, the deodorizing catalyst 20 is disposed in the airflow sucked in from the air inlet 40, which makes it easier for the air to pass through the deodorizing catalyst 20 (20A) efficiently, thereby improving the utilization efficiency of the deodorizing catalyst 20. As a result, this can contribute to efficient deodorization by the deodorizing catalyst 20 (20A).

[0076] Furthermore, the blade portion 16W of the blower fan 16 of the cooking device 10, which is driven to rotate to generate airflow, may be composed of a plurality of individual blades 16b, and the deodorizing catalyst 20A may be fixed to the air pushing surface 16s, which is the surface of the individual blade 16b that pushes air to generate airflow. With this configuration, for example, the deodorizing catalyst 20A rotates together with the individual blades 16b, allowing it to efficiently contact the air and exert a deodorizing effect. Furthermore, compared to when the deodorizing catalyst 20A is fixed to the partition wall portion 14S (rear wall 14e), it is possible to reduce the installation space for the deodorizing catalyst 20A. In other words, it is possible to shorten the distance between the partition wall portion 14S (rear wall 14e) and the blower fan 16. As a result, the depth of the heating chamber 22 can be reduced, contributing to a reduction in the depth of the cooking device 10.

[0077] Furthermore, the deodorizing catalyst 20A of the cooking device 10 may be formed to have a size equal to or smaller than the outer shape of the individual blades 16b and fixed to the individual blades 16b. This configuration makes it possible to reduce the space required to place the deodorizing catalyst 20A, compared to fixing it to the partition wall portion 14S (rear wall 14e), for example. In particular, by keeping the size of the deodorizing catalyst 20A equal to or smaller than the bending height H of the individual blades 16b, it is possible to prevent the thickness of the blower fan 16 from being increased by the deodorizing catalyst 20A, which can contribute to reducing the thickness of the blower fan 16, and therefore the heating chamber 22 and the cooking device 10.

[0078] Furthermore, the blower fan 16 and the heating chamber heater 18 of the cooking device 10 may be provided in positions that overlap along a second direction Y that is different from the first direction X in which the cooking chamber 12 and the heating chamber 22 are adjacent to each other. This configuration makes it possible to form a heating chamber 22 that is thin in the first direction X (depth direction), for example. As a result, efficient heating of the circulating air can be achieved in a small space.

[0079] Although several embodiments of the present invention have been described, these embodiments are presented as examples and are not intended to limit the scope of the invention. These novel embodiments can be embodied in various other forms, and various omissions, substitutions, and modifications can be made without departing from the spirit of the invention. These embodiments and their modifications are included within the scope and spirit of the invention, and are also included in the scope of the invention and its equivalents as defined in the claims. [Explanation of symbols]

[0080] 10...heating cooker, 12...cooking chamber (first chamber), 14e...rear wall, 14S...partition wall section, 16...blower fan, 16b...individual blades, 16s...air extrusion surface, 16W...blade section, 18...heating chamber heater (heating section), 20, 20A...deodorizing catalyst, 22...heating chamber (second chamber), 40...intake port, 42...outlet port, R...circulating air duct.

Claims

1. a first chamber for accommodating food to be cooked; a second chamber provided adjacent to the first chamber and forming a circulating air passage that returns air drawn from the first chamber to the first chamber; a partition wall portion provided between the first chamber and the second chamber, the partition wall portion having an intake port for drawing in the air from the first chamber and an outlet port for blowing the air from the second chamber to the first chamber; a heating unit provided inside the second chamber and configured to heat the air drawn in through the air inlet; a blower fan provided inside the second chamber to circulate the air between the second chamber and the first chamber; a deodorizing catalyst disposed inside the second chamber between the air inlet and the blower fan, and capable of deodorizing the air drawn in through the air inlet; Equipped with Heating cooker.

2. At least a part of the deodorizing catalyst is disposed in an area inside an outer edge of a blade portion that is driven to rotate in the blower fan to generate the air flow. The cooking device according to claim 1 .

3. The blade portion of the blower fan that is driven to rotate to generate the air flow is composed of a plurality of individual blades, The deodorizing catalyst is fixed to an air pushing surface side of the individual blade, which is a surface that pushes the air to generate the air flow. The cooking device according to claim 1 .

4. The deodorizing catalyst is formed to a size equal to or smaller than the outer shape of the individual blade and is fixed to the individual blade. The cooking device according to claim 3.

5. The blower fan and the heating unit are provided at positions where they overlap along a second direction different from a first direction in which the first chamber and the second chamber are adjacent to each other. The cooking device according to any one of claims 1 to 4.

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