Cooking device

Abstract

The present disclosure provides a heating cooker whose configuration is easily simplified.SOLUTION: A heating cooker according to the present disclosure includes a heating chamber configured to accommodate an object to be heated, a convection heater configured to heat air, a circulation fan configured to circulate air between the heating chamber and the convection heater, a water-supplying body configured to supply steam to the air circulated by the circulation fan, and a water tank configured to store water to be supplied to the water-supplying body, wherein the water tank is located above the water-supplying body.SELECTED DRAWING: Figure 5

Description

[Technical Field]

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

[0002] Patent Document 1 discloses a cooking device with a steam generating unit that is highly reliable and does not burden users or assembly workers. This cooking device includes a steam generating unit fixed to an insulating plate between an inner box and an outer box, and a steam ejection unit connected to the outlet of the steam generating unit via a steam connection pipe. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-234940 Summary of the Invention [Problem to be solved by the invention]

[0004] The present disclosure provides a cooking device whose configuration can be easily simplified. [Means for solving the problem]

[0005] The heating cooker of the present disclosure comprises a heating chamber that accommodates an object to be heated, a convection heater that heats air, a circulation fan that circulates air between the heating chamber and the convection heater, a water supply body that supplies steam to the air circulated by the circulation fan, and a water tank that stores water to be supplied to the water supply body, the water tank being located above the water supply body.

[0006] Another aspect of the heating cooker of the present disclosure comprises a heating chamber that accommodates an object to be heated, a convection heater that heats air, a circulation fan that circulates air between the heating chamber and the convection heater, a water supply body that supplies steam to the air circulated by the circulation fan, and a connection part that is connected to an external water supply and receives water from the water supply to be supplied to the water supply body. [Effects of the Invention]

[0007] The cooking device according to the present disclosure can supply water to the water supplier without relying on the operation of a pump or the like, thereby simplifying the configuration for supplying water to the water supplier. This makes it easier to simplify the configuration of the cooking device. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is a perspective view of a cooking device according to a first embodiment; [Figure 2] FIG. 1 is a perspective view of a cooking device according to a first embodiment; [Figure 3] 1 is a cross-sectional view of a heating cooker according to a first embodiment. [Figure 4] FIG. 1 is a perspective view of a hot air circulation frame according to the first embodiment; [Figure 5] FIG. 1 is a perspective view of a cooking device according to a first embodiment; [Figure 6] FIG. 1 is a perspective view of a cooking device according to a first embodiment; [Figure 7] FIG. 1 is a diagram showing a configuration of a control system of a cooking device according to a first embodiment. [Figure 8] 1 is a flowchart showing the operation of the cooking device according to the first embodiment. [Figure 9] FIG. 10 is a perspective view of a cooking device according to a second embodiment; [Figure 10] FIG. 10 is a perspective view of a hot air circulation frame according to a second embodiment. [Figure 11] Flowchart showing the operation of the cooking device according to the second embodiment [Figure 12] A chart showing an example of time series data of the temperature sensor measurement values ​​while the heated object is being heated. DETAILED DESCRIPTION OF THE INVENTION

[0009] (Findings that formed the basis of this disclosure) At the time the inventors conceived the present disclosure, a technology for heating an object to be heated contained in a heating chamber using high-temperature steam was known in the technical field of cooking appliances. This type of cooking appliance was typically designed with a boiler for generating steam. Under these circumstances, the inventors were inspired by the fact that a configuration for generating steam using a boiler requires a dedicated heater for the boiler, which tends to increase power consumption, and came up with the idea of ​​generating steam by heating a water supplier with a heat source for heating the heating chamber. The inventors then discovered that realizing this idea would require the addition of a pump or the like to supply water to the water supplier that generates steam, which would likely complicate the cooking appliance configuration. To solve this problem, the inventors conceived the subject matter of the present disclosure. The present disclosure provides a cooking device whose configuration can be easily simplified.

[0010] Hereinafter, embodiments will be described in detail with reference to the drawings. However, unnecessary detailed description may be omitted. For example, detailed description of well-known matters or redundant description of substantially the same configuration may be omitted. This is to avoid unnecessary redundancy in the following description and to facilitate understanding by those skilled in the art. The accompanying drawings and the following description are provided to enable those skilled in the art to fully understand the present disclosure, and are not intended to limit the subject matter described in the claims.

[0011] (Embodiment 1) Hereinafter, the first embodiment will be described with reference to the drawings. [1-1.Configuration] [1-1-1. Overall structure] Fig. 1 is a perspective view of the cooking appliance 1 in the first embodiment. Fig. 2 is a perspective view of the cooking appliance 1 with the door 4 open. In the figure, X indicates the left direction, Y indicates the front direction, i.e., the front side, and Z indicates the upward direction. In this embodiment, the left side refers to the direction to the left of a person standing in front of the cooking appliance 1 and facing the cooking appliance 1.

[0012] Cooking appliance 1 is a device that heats food stored inside. Cooking appliance 1 of this embodiment is a commercial cooking appliance capable of high-power heating, and is used, for example, in cafes, convenience stores, fast food restaurants, etc. Cooking appliance 1 selectively performs microwave heating, radiant heating, and hot air circulation heating, either individually, sequentially, or in parallel, depending on the cooking contents.

[0013] As shown in Fig. 1, cooking appliance 1 includes main body 2, machine chamber 3 provided below main body 2 to support main body 2, and door 4 provided on the front of main body 2 in an openable and closable manner. Main body 2 also has cover member 2a that forms the outer surface of cooking appliance 1. In detail, cover member 2a forms both the left and right side surfaces and the top surface of cooking appliance 1. Door 4 can be rotated around hinges provided on the lower portions of both sides of door 4 by operating handles 24.

[0014] 2, the main body 2 has a heating chamber 5 that is a chamber for accommodating an object to be heated. The heating chamber 5 is disposed inside the cover member 2a via a heat insulating material.

[0015] Cooking appliance 1 heats an object to be heated in heating chamber 5 using microwaves or the like when door 4 is closed (see FIG. 1). When door 4 is open (see FIG. 2), an object to be heated can be put in and taken out of heating chamber 5.

[0016] An operation display unit 6 is also provided on the front surface of the main body 2. The operation display unit 6 has a display unit 6a that displays various information. In this embodiment, the display unit 6a includes any display device such as a liquid crystal panel or an organic EL panel. The operation display unit 6 is also provided with an input unit 6b that detects input operations by the user. The input unit 6b includes any input device such as a switch, button, dial, or touch sensor, and detects the user's input operations on the input device. The operation display unit 6 may also include a touch panel that displays information and accepts input operations as the display unit 6a and the input unit 6b. The operation display unit 6 detects any input by the user by combining the display by the display unit 6a and the input operation detected by the input unit 6b.

[0017] The heating chamber 5 of the main body 2 has a roughly rectangular parallelepiped space that is open at the front, and is sealed when the front opening is closed by the door 4, and contains an object to be heated and cooked. The bottom surface of the heating chamber 5 is made of a material that easily transmits microwaves, such as glass or ceramics. The left and right side surfaces, rear surface, and top surface of the heating chamber 5 are made of a metal, such as stainless steel or iron.

[0018] The heating chamber 5 is configured to accommodate a mounting table 7 on which an object to be heated is placed, and a tray 8 disposed below the mounting table 7 to catch grease and other drippings from the object to be heated. The mounting table 7 is removable and is, for example, a ceramic base, and is composed of a plate-like member on which the object to be heated can be placed. The tray 8 is also made of ceramic and is fixed to the bottom surface of the heating chamber 5. The ceramic is specifically cordierite (a ceramic made of magnesium oxide, aluminum oxide, and silicon oxide). Cordierite has low thermal expansion and excellent thermal shock resistance. Therefore, even if radio waves are concentrated on the surface of the mounting table 7, the mounting table 7 is unlikely to be damaged.

[0019] FIG. 3 is a cross-sectional view of the cooking device 1 according to the first embodiment, showing a cross section perpendicular to the left-right direction.

[0020] As shown in Figure 3, a grill heater 9 that performs radiant heating of the heated object is provided in the upper part of the interior of the heating chamber 5, i.e., on the top surface side. The grill heater 9, which is the heat source, is composed of a single sheathed heater and is arranged on the top surface side and has a curved shape (not shown). The grill heater 9 is driven and controlled in a grill mode (radiant heating operation) in which the heated object placed in the heating chamber 5 is cooked by radiant heat.

[0021] A microwave heating unit 21 is provided in the machine chamber 3 disposed below the heating chamber 5. The microwave heating unit 21 mainly includes a magnetron 15 serving as a microwave generator, an inverter 16 that drives the magnetron 15, and a cooling fan 17 that cools the components inside the machine chamber 3, all of which are controlled by a control unit 90 (described later). The microwave heating unit 21 also includes a waveguide 18 that guides the microwaves generated by the magnetron 15 toward the heating chamber 5, and a microwave supply unit 19 that radiates the microwaves guided by the waveguide 18 into the heating chamber 5. The microwave supply unit 19 is disposed at a position overlapping the center of the heating chamber 5 in a plan view, and is formed by an opening formed in the upper surface of the end of the waveguide 18. A stirrer 23 is provided above the microwave supply unit 19 to stir the microwaves radiated from the microwave supply unit 19. Stirrer 23 has blades that are rotationally driven by a stirrer drive unit (motor: not shown) provided in machine chamber 3 and stir the radiated microwaves. Therefore, in cooking device 1 of embodiment 1, microwaves stirred from below heating chamber 5 are radiated uniformly inside heating chamber 5.

[0022] [1-1-2. Configuration of hot air circulation mechanism] Cooking device 1 of embodiment 1 is provided with grill heater 9, which is a radiant heating unit as a cooking source, and microwave heating unit 21, as well as hot air generating mechanism 22. Hot air generating mechanism 22 flows high-temperature air into heating chamber 5 to heat the object to be heated.

[0023] The hot air generation mechanism 22 has a hot air circulation frame 28. The hot air circulation frame 28 is a hollow, approximately rectangular parallelepiped member. The front of the hot air circulation frame 28 is open, and the edge of the opening is fixed to the heating chamber 5 in a state where it contacts the rear wall 5a, which forms the back surface of the heating chamber 5, from behind. This forms a hot air generation space 22a, which is an approximately rectangular parallelepiped space, between the hot air circulation frame 28 and the rear wall 5a. The outer sides in the vertical direction, the outer sides in the horizontal direction, and the rear side of the hot air circulation frame 28 are covered by a metal outer frame 29 with heat insulation interposed between them.

[0024] The hot air generating mechanism 22 has a convection heater 10. The convection heater 10 is configured by forming a single sheathed heater into a spiral shape. The convection heater 10 is disposed inside the hot air generating space 22a. In this embodiment, the convection heater 10 is provided along the rear wall 5a. Also in this embodiment, a plate-shaped catalyst 26 is provided along the rear surface of the convection heater 10. The catalyst 26 purifies the air that it comes into contact with.

[0025] The hot air generating mechanism 22 has a circulation fan 11. The circulation fan 11 is a blower that circulates air between the heating chamber 5 and the convection heater 10. The circulation fan 11 has a fan drive unit 12 that is configured with an electric motor or the like. The circulation fan 11 rotates and operates when driven by the fan drive unit 12. In this embodiment, the circulation fan 11 is a centrifugal fan. Note that a blower other than a centrifugal fan, such as an axial fan, may also be used as the circulation fan 11.

[0026] The circulation fan 11 is disposed inside the hot air generating space 22a. Specifically, the circulation fan 11 is provided behind the convection heater 10 and catalyst 26. In this embodiment, the circulation fan 11 is a centrifugal fan that draws in air through the convection heater 10 and catalyst 26 in front of it and blows the drawn-in air outward in the centrifugal direction, i.e., up, down, left, and right directions. Also, in this embodiment, a first opening collection section 25a is formed in the rear wall 5a. The first opening collection section 25a includes multiple circular holes that penetrate the rear wall 5a from front to rear, connecting the hot air generating space 22a and the heating chamber 5. The first opening collection section 25a is formed in a position that overlaps the convection heater 10 and the circulation fan 11 from front to rear. Therefore, when the circulation fan 11 is activated, the air in the heating chamber 5 passes through the first opening collection section 25a, backward through the rear wall 5a, and flows into the hot air generating space 22a, where it is heated by the convection heater 10, purified by the catalyst 26, and then sucked into the circulation fan 11.

[0027] The hot air generating mechanism 22 has an air guide frame 27. The air guide frame 27 is a member that guides the air drawn into the circulation fan 11 and the air blown out from the circulation fan 11. The air guide frame 27 has a first air guide 27a. The first air guide 27a is a cylindrical portion that surrounds the convection heater 10 from above, below, left, and right. In this embodiment, the front end of the first air guide 27a contacts the portion of the rear wall 5a that surrounds the first opening collection section 25a. The rear end of the first air guide 27a is connected to the front surface of the circulation fan 11, i.e., the intake side of the circulation fan 11. Therefore, when the circulation fan 11 is activated, air from the heating chamber 5 passes through the first opening collection section 25a, then passes through the inside of the first air guide 27a and is drawn into the circulation fan 11.

[0028] Furthermore, air blown out by the circulation fan 11 flows into the portion of the hot air generating space 22a that is outside the first air guide 27a. The air blown out through the circulation fan 11 into the hot air generating space 22a reaches the second opening collection part 25b formed in the rear wall 5a. The second opening collection part 25b includes multiple circular holes that penetrate the rear wall 5a from front to rear, and connects the hot air generating space 22a to the heating chamber 5. The second opening collection part 25b is formed above the first opening collection part 25a and outside the first air guide 27a.

[0029] The air blown out of the hot air generating space 22a by the circulation fan 11 and reaching the second opening collector 25b flows back into the heating chamber 5 via the second opening collector 25b. More specifically, the air passing through the second opening collector 25b flows into the flow path 13a of the heating chamber 5. The flow path 13a is a space partitioned by the flow path forming portion 13 in the upper part of the heating chamber 5. The flow path forming portion 13 is a member that partitions the upper space in the heating chamber 5 from below, both left and right, and the front. Furthermore, the flow path 13a is partitioned from above by the top surface of the heating chamber 5, and from the rear by the rear wall 5a of the area including the second opening collector 25b.

[0030] An opening 13d is formed in the flow path forming section 13. The opening 13d connects the inside and outside of the flow path 13a inside the heating chamber 5. Therefore, air drawn into the hot air generating space 22a from the heating chamber 5 by the operation of the circulation fan 11 is heated by the convection heater 10, then flows back into the heating chamber 5 via the flow path 13a, and circulates between the heating chamber 5 and the convection heater 10. More specifically, the opening 13d is a hole formed in the underside of the flow path forming section 13, and is located approximately in the center of the heating chamber 5 in a plan view. Therefore, the air that has flowed through the flow path 13a is blown downward through the opening 13d toward the center of the heating chamber 5. This configuration makes it easy for the air heated by the convection heater 10 to hit an object to be heated placed near the center of the heating chamber 5.

[0031] In this embodiment, a temperature sensor 50 is provided in the heating chamber 5. More specifically, the temperature sensor 50 is provided in the flow path 13a of the heating chamber 5. The temperature sensor 50 measures the temperature of the heating chamber 5. The temperature sensor 50 is, for example, a thermistor. In this embodiment, a pre-heating detection sensor 51 is provided in the flow path 13a. The pre-heating detection sensor 51 detects pre-heating, which is an operation of attempting to heat an object to be heated when the object is not placed in the heating chamber 5. The pre-heating detection sensor 51 is, for example, a temperature sensor such as a thermistor.

[0032] [1-1-3. Water supply unit configuration] 4 is a perspective view of the hot air circulation frame 28. The water supplier 40 supplies steam to the air circulating by the operation of the circulation fan 11. In this embodiment, the water supplier 40 is a member made of porous foam metal, and has minute voids therein that can hold water. Therefore, the water supplier 40 can hold fine water particles and easily supply fine water droplets.

[0033] As shown in FIG. 4 , the water supplier 40 in this embodiment is disposed in the hot air generating space 22a. Specifically, the water supplier 40 is disposed in the lower left of the hot air generating space 22a and outside the first air guide 27a. That is, the water supplier 40 is disposed in a position where it is exposed to the flow of high-temperature air (i.e., hot air) circulated between the heating chamber 5 and the convection heater 10 by the circulation fan 11. Note that in this embodiment, the case where the water supplier 40 is disposed in the lower left of the hot air generating space 22a will be described. However, the arrangement of the water supplier 40 is not limited to the lower left of the hot air generating space 22a and may be disposed anywhere within the hot air generating space 22a. The water supplier 40 generates steam from the water held in the gap by the heat of the hot air impinging on the water supplier 40 or the heat of the water supplier 40 heated by the hot air or the like. The generated steam circulates between the heating chamber 5 and the convection heater 10 together with the air flowing due to the operation of the circulation fan 11.

[0034] In this embodiment, the water supplier 40 is formed in a rectangular plate shape. The water supplier 40 is disposed with its thickness direction facing up and down. The thickness direction here refers to the direction in which the width of the plate-shaped structure is narrowest. In this embodiment, a heater 43 for heating the water supplier 40 is provided in the hot air generating space 22a. The heater 43 is provided adjacent to and below the water supplier 40. The heater 43 is any heating device, such as a sheath heater or an electric heater.

[0035] In this embodiment, a temperature sensor 42 is provided in the hot air generating space 22a. The temperature sensor 42 is provided near the water supplier 40 and measures the temperature near the water supplier 40. The temperature near the water supplier 40 may be the temperature at a position a short distance away from the water supplier 40, or may be the temperature of the water supplier 40. Note that a short distance means, for example, a distance close enough to the water supplier 40 that the measurement value of the temperature sensor 42 can be converted into the temperature of the water supplier 40. A short distance means, for example, a distance of 1 cm or less. The temperature sensor 42 is, for example, a thermistor.

[0036] FIG. 5 is a perspective view of the cooking appliance 1, showing the left side of the cooking appliance 1 as seen from the rear. As shown in FIGS. 4 and 5, the water supplier 40 is held by a frame 41. The frame 41 is configured so that it can be inserted into and removed from the cooking appliance 1 and the hot air generating space 22a from the left side of the cover member 2a. That is, the water supplier 40 is detachable from the cooking appliance 1. More specifically, openings 2b, 28a, and 29a through which the frame 41 can be inserted are formed on the left side of the cover member 2a, the left side of the hot air circulation frame 28, and the left side of the outer frame 29, respectively. The water supplier 40 is detachable from the cooking appliance 1 by inserting and removing the frame 41 from the openings 2b, 28a, and 29a to the left and right. This facilitates maintenance, such as cleaning, of the water supplier 40.

[0037] The left end of the frame 41 is provided with a grip 41a that protrudes leftward beyond the left side surface of the cover member 2a. By gripping the grip 41a, the frame 41 can be easily inserted and removed. In the present embodiment, the grip 41a has a shape that protrudes leftward beyond the left side surface of the cover member 2a, but the shape of the grip 41a is not limited to this. For example, the grip 41a may have a concave shape, and the frame 41 may be inserted and removed by hooking a finger into the concave portion of the grip 41a.

[0038] In this embodiment, water supplier 40 is detachable from frame 41. Specifically, water supplier 40 is attached to frame 41 by fitting into a recess formed in frame 41. Water supplier 40 fitted into the recess of frame 41 can be removed from frame 41 by being pulled out. This facilitates maintenance such as cleaning of water supplier 40.

[0039] FIG. 6 is a perspective view of the cooking device 1, showing the cooking device 1 from the left side with the cover member 2a removed. As shown in FIGS. 5 and 6, a water tank 45 is provided above the heating chamber 5. The water tank 45 is a tank that stores water to be supplied to the water supplier 40. In this embodiment, the water tank 45 has a substantially rectangular parallelepiped shape with its longitudinal direction extending in the left-right direction. The water tank 45 is located above the water supplier 40.

[0040] The water tank 45 has a tank body 46 and a lid 49. The tank body 46 is a hollow, approximately rectangular parallelepiped part with an opening for pouring water on the top surface. The lid 49 is a flat member that closes the opening of the tank body 46. The tank body 46 and the lid 49 are made of a metal such as stainless steel, for example.

[0041] Water tank 45 is configured to be detachable from cooker 1. More specifically, water tank 45 is configured to be able to be inserted into and removed from cooker 1 in the left-right direction through opening 2c formed on the left side of cover member 2a. Furthermore, a grip portion 46a is provided at the left end of tank body 46, which protrudes leftward beyond cover member 2a when water tank 45 is inserted into cooker 1. This makes it easy to insert water tank 45 into and remove it from cooker 1.

[0042] As shown in FIG. 5, tank body 46 has connection port 46b. Connection port 46b is a portion that is connected to water supply path 47 when water tank 45 is inserted into cooking appliance 1. Water supply path 47 is a structure that allows water stored in water tank 45 to flow to water supplier 40. In this embodiment, connection port 46b is provided at the right end of tank body 46, and the right portion of the bottom of tank body 46 is shaped to be one step lower than the left portion. In other words, the bottom of tank body 46 is recessed downward near where connection port 46b is provided. This allows water in tank body 46 to easily flow to water supply path 47 via connection port 46b.

[0043] Furthermore, when the water tank 45 is inserted into the cooking appliance 1, as shown in FIG. 6 , the lower surface of the tank body 46 comes into contact with the heat transfer member 48 from above. The heat transfer member 48 is a plate-shaped member fixed to the upper surface of the heating chamber 5. Therefore, heat from the heating chamber 5 is transferred to the water tank 45 via the heat transfer member 48, facilitating heating of the water in the water tank 45. In this embodiment, the heat transfer member 48 is made of aluminum and has a high thermal conductivity. The heat transfer member 48 may be made of metals other than aluminum, resin, ceramic, or the like. However, by using a material for the heat transfer member 48 with a higher thermal conductivity than the material constituting the upper surface of the heating chamber 5 and the water tank 45, the heat from the heating chamber 5 can be efficiently transferred to the water tank 45, facilitating heating of the water in the water tank 45. Furthermore, if the heat transfer member 48 is made of a material with a higher thermal conductivity than air, the heat from the heating chamber 5 can be easily transferred to the water tank 45. Moreover, the heat transfer member may be attached to the water tank 45. Moreover, the water tank 45 may transfer the heat of the heating chamber 5 without the intervention of the heat transfer member .

[0044] As shown in Figures 4 and 6, the water supply path 47 has a water supply pipe 47a through which water from the water tank 45 flows. The water supply pipe 47a extends from the water tank 45, which is provided on the upper surface of the heating chamber 5, to the water supplier 40, which is disposed inside the hot air generating space 22a. In detail, the water supply pipe 47a extends from the water tank 45 along the outer surface of the heating chamber 5 and is routed inside the hot air generating space 22a through a hole formed in the hot air circulation frame 28. In addition, the downstream end of the water supply pipe 47a is located above and near the center of the water supplier 40, so that the water flowing through the water supply pipe 47a can easily reach the water supplier 40.

[0045] 6, a solenoid valve 47b is provided midway along water supply pipe 47a. Solenoid valve 47b is a valve that can be opened and closed by electronic control, and opens and closes water supply path 47 by switching between an open state and a closed state. That is, solenoid valve 47b shuts off the supply of water from water tank 45 to water supplier 40 when in the closed state.

[0046] [1-1-4. Control Unit Configuration] FIG. 7 is a diagram showing the configuration of a control system of the cooking appliance 1 according to the first embodiment. As shown in FIG. 7, the cooking appliance 1 has a control unit 90. The control unit 90 is a device that controls each part of the cooking appliance. The control unit 90 has a processor such as a CPU (Central Processing Unit) and an MPU (Micro-Processing Unit), and a storage medium such as a hard disk, a flash memory, and an optical disk. The control unit 90 controls each part of the cooking appliance 1 by having the processor load a program from the storage medium and execute the program. The control unit 90 may also have wired logic such as an ASIC (Application Specific Integrated Circuit) instead of a processor and a storage medium. The control unit 90 may also have a combination of a processor, a storage medium, and wired logic.

[0047] The control unit 90 also includes communication hardware that complies with wireless or wired communication standards, such as a connector, a communication circuit, etc. The control unit 90 communicates with each part of the cooking appliance 1 via this communication hardware.

[0048] The control unit 90 controls the on / off and heating intensity of each heating device, such as the grill heater 9, the convection heater 10, and the magnetron 15. The control unit 90 controls the on / off and rotation speed of each air blower, such as the circulation fan 11 and the cooling fan 17. The control unit 90 controls the opening and closing of the solenoid valve 47b. The control unit 90 controls the operation and display unit 6. Specifically, the control unit 90 controls the display unit 6a and displays information on the display unit 6a. The control unit 90 also receives detection signals corresponding to input operations detected by the input unit 6b. The control unit 90 receives temperature data near the heating chamber 5 and the water supplier 40 measured by the empty-heat detection sensor 51 and the temperature sensors 50 and 42.

[0049] The control unit 90 is also connected to the water volume sensor 45a. The water volume sensor 45a is a sensor that measures the amount of water in the water tank 45, i.e., the amount of water stored in the water tank 45. The control unit 90 receives data on the amount of water stored in the water tank 45 from the water volume sensor 45a. The water volume sensor 45a may be, for example, a float-type water level sensor or a capacitance-type water level sensor. Furthermore, since the water volume sensor 45a only needs to be able to measure the amount of water in the water tank 45, it may also be, for example, a weight sensor that measures the amount of water by weight rather than by water level.

[0050] [1-2. Operation] The operation of the cooking device 1 configured as above will be described below. Fig. 8 is a flowchart showing the operation of the cooking device 1 according to the first embodiment, showing the operation of the cooking device 1 to heat an object to be heated, including steam convection. The operation of Fig. 8 is started when the control unit 90 detects that the user has made an input to the input unit 6b to start setting for heating the object to be heated. In this embodiment, while the cooking device 1 is receiving power, the heating chamber 5 is always preheated by the grill heater 9 or the convection heater 10. Therefore, at the start of the operation of Fig. 8, the heating chamber 5 is preheated. The set temperature for preheating the heating chamber 5 is, for example, 180°C or higher and 280°C or lower.

[0051] In step SA1, the control unit 90 uses the operation and display unit 6 to accept an input operation for specifying the type of the object to be heated. For example, the control unit 90 displays information on candidate types of the object to be heated on the display unit 6a, and then accepts an input operation for specifying the type of the object to be heated from the candidates displayed on the display unit 6a via the input unit 6b. The type of the object to be heated may correspond to a specific dish, such as a croissant or a sandwich. Furthermore, the type of the object to be heated may include multiple dishes, such as bread, simmered food, baked food, and fried food. In step SA1, when an input operation for specifying an object to be heated is received (step SA1: YES), the operation of the control unit 90 proceeds to step SA2. In step SA1, when an input operation for specifying an object to be heated is not received (step SA1: NO), the control unit 90 continues to receive an input operation for specifying an object to be heated.

[0052] In step SA2, the control unit 90 identifies the setting of the heating method corresponding to the type of object to be heated in the input received in step SA1. Specifically, the control unit 90 reads out the setting of the heating method for each type of object to be heated stored in the storage medium, which corresponds to the type of object to be heated in the input received in step SA1. For example, the storage medium of the control unit 90 stores, as heating method settings, the set temperature of the heating chamber 5 during heating and the output value of the grill heater 9, the convection heater 10, or the magnetron 15 for each type of object. The storage medium of the control unit 90 also stores, as heating method settings, the time from when heating of the object starts to when heating ends, i.e., the heating time th. The storage medium of the control unit 90 also stores, as heating method settings, the time from when the solenoid valve 47b is opened to when the solenoid valve 47b is closed, i.e., the water supply time tw. These heating method settings for each type of object may be stored in the storage medium in advance, or may be stored in the storage medium by a user inputting information into the operation and display unit 6. Alternatively, the heating method settings for each type of object may be stored in a server, and the user may load the heating method settings for each type of object from the server by inputting information into the operation and display unit 6.

[0053] Next, in step SA3, the control unit 90 determines whether or not an input operation to instruct the start of heating has been received via the display control unit 6. The input operation to instruct the start of heating is, for example, an action of pressing a button on the input unit 6b that corresponds to the start of heating. In step SA3, when an input operation to instruct the start of heating is received (step SA3: YES), the operation of the control unit 90 proceeds to step SA4. In step SA3, when an input operation to instruct the start of heating is not received (step SA3: NO), the control unit 90 continues to receive an input operation to instruct the start of heating.

[0054] Next, in step SA4, the control unit 90 determines whether the amount of water in the water tank 45 is equal to or greater than the minimum water amount. The minimum water amount is pre-stored in a storage medium of the control unit 90. The control unit 90 compares the measurement value of the water volume sensor 45a with the value of the minimum water amount read from the storage medium. The minimum water amount is set to, for example, an amount equal to or greater than the amount of water supplied from the water tank 45 to the water supplier 40 in one heating. Note that the minimum water amount may be a water level value when the water volume sensor 45a is a water level sensor, or a weight value when the water volume sensor 45a is a weight sensor. If the control unit 90 determines in step SA4 that the amount of water in the water tank 45 is equal to or greater than the minimum amount (step SA4: YES), the operation of the control unit 90 proceeds to step SA5. If the control unit 90 determines that the amount of water in the water tank 45 is less than the minimum amount (step SA4: NO), the control unit 90 ends the operation of Fig. 8 without heating the object to be heated in the heating chamber 5. Note that if the amount of water in the water tank 45 is less than the minimum amount (step SA4: NO), the control unit 90 may cause the display unit 6a to display a message urging the user to refill the water tank 45 with water.

[0055] In step SA5, the control unit 90 determines whether the temperature T0 near the water supplier 40 is equal to or higher than the water supply start temperature Ts. The control unit 90 acquires the temperature T0 near the water supplier 40, for example, by referring to the measurement value of the temperature sensor 42. The control unit 90 also reads the water supply start temperature Ts stored in, for example, a storage medium of the control unit 90. The water supply start temperature Ts may be the same regardless of the type of object to be heated, or may be a different value for each type of object to be heated and included in the heating method settings. The water supply start temperature Ts is, for example, 100°C. The water supply start temperature Ts corresponds to an example of the "first temperature" and "second temperature" in the present disclosure. Note that the cooking appliance 1 may repeatedly open and close the solenoid valve 47b to supply steam multiple times during one cooking session of the object to be heated. In this case, the control unit 90 performs the determination of step SA5 each time the solenoid valve 47b is opened and closed for the first and subsequent times. When the control unit 90 determines that the temperature T0 near the water supplier 40 is equal to or higher than the water supply start temperature Ts, the operation of the control unit 90 proceeds to step SA6. When the control unit 90 determines that the temperature T0 near the water supplier 40 is lower than the water supply start temperature Ts, the control unit 90 repeats the operation of step SA5.

[0056] In step SA6, the control unit 90 starts heating the object placed in the heating chamber 5 according to the heating method set in step SA2. At this time, the control unit 90 activates one or more of the grill heater 9, the convection heater 10, and the magnetron 15. The control unit 90 also activates the heater 43 to heat the water supplier 40.

[0057] In step SA7, the control unit 90 opens the solenoid valve 47b. This allows the water supply path 47 to communicate from the water tank 45 to the water supplier 40. In this embodiment, as described above, the water tank 45 is provided above the water supplier 40. Therefore, in step SA7, the control unit 90 simply opens the solenoid valve 47b to allow the water in the water tank 45 to be supplied to the water supplier 40.

[0058] In step SA8, the control unit 90 determines whether the elapsed time t1 since the solenoid valve 47b was opened in step SA7 is equal to or greater than the water supply time tw included in the heating method setting identified in step SA2. If the control unit 90 determines that the elapsed time t1 is equal to or greater than the water supply time tw (step SA8: YES), the operation of the control unit 90 proceeds to step SA9. If the control unit 90 determines that the elapsed time is not equal to or greater than the water supply time tw (step SA8: NO), the control unit 90 repeats the determination of step SA8.

[0059] In step SA9, the control unit 90 switches the solenoid valve 47b to the closed state, thereby stopping the supply of water from the water tank 45 to the water supplier 40. In this embodiment, as in steps SA8 and SA9, by opening the solenoid valve 47b only during the water supply time tw, an appropriate amount of water can be supplied to the water supplier 40.

[0060] In step SA10, the control unit 90 determines whether the elapsed time t2 since the start of heating in step SA4 is equal to or greater than the heating time th included in the setting of the heating method identified in step SA2. If the control unit 90 determines that the elapsed time t2 is equal to or greater than the heating time th (step SA10: YES), the operation of the control unit 90 proceeds to step SA11. If the control unit 90 determines that the elapsed time t2 is not equal to or greater than the heating time th (step SA10: NO), the control unit 90 repeats the determination of step SA10.

[0061] In step SA11, the control unit 90 ends heating of the object to be heated, returns to the state of preheating the heating chamber 5, and ends the operation in Fig. 8. At this time, the control unit 90 may control any audio output device, such as a buzzer or speaker, provided in the cooking appliance 1 to notify the user that heating has ended.

[0062] [1-3. Effects, etc.] As described above, in this embodiment, the cooking appliance 1 comprises a heating chamber 5 for accommodating an object to be heated, a convection heater 10 for heating air, a circulation fan 11 for circulating air between the heating chamber 5 and the convection heater 10, a water supply body 40 for supplying steam to the air circulated by the circulation fan 11, and a water tank 45 for storing water to be supplied to the water supply body 40, and the water tank 45 is located above the water supply body 40. This allows the water in the water tank 45 to be supplied to the water supplier 40 by gravity without relying on the operation of a pump or the like, thereby simplifying the configuration for supplying water to the water supplier 40. This makes it easier to simplify the configuration of the cooking device 1.

[0063] As in this embodiment, in the cooking device 1, the water supplier 40 may be arranged in a position exposed to the air circulating by driving the circulation fan 11, and may be configured to supply water from the water tank 45 to the water supplier 40 when the temperature T0 near the water supplier 40 is equal to or higher than the water supply start temperature Ts. This makes it easier for the water supplier 40 to generate steam without using a dedicated heater 43 for the water supplier 40. Therefore, steam can be smoothly supplied with a simple configuration. In particular, in the present embodiment, the cooking device 1 is configured to always preheat the heating chamber 5 while power is being supplied. Therefore, the water supplier 40 is likely to be always preheated to a high temperature, and steam can be easily supplied smoothly.

[0064] As in this embodiment, the cooking device 1 may be configured to include a heater 43 that heats the water supply body 40, and to supply water from the water tank 45 to the water supply body 40 when the temperature T0 near the water supply body 40 is equal to or higher than the water supply start temperature Ts. This makes it easier for steam to be generated from the water supplier 40. Therefore, steam can be supplied smoothly.

[0065] As in the present embodiment, the cooking device 1 may be configured to include a water supply path 47 through which water supplied from the water tank 45 to the water supplier 40 flows, and an electromagnetic valve 47b that opens and closes the water supply path 47. This allows the supply of water to the water supplier 40 to be switched on or off by opening and closing the solenoid valve 47b, thereby simplifying the configuration for supplying water to the water supplier 40. This makes it easier to simplify the configuration of the cooking device 1.

[0066] As in this embodiment, the cooking appliance 1 may be configured to include a control unit 90 that opens and closes the solenoid valve 47b and an input unit 6b that detects input operations, and the control unit 90 determines the time for which the solenoid valve 47b is to be kept open depending on the type of object to be heated received via the input unit 6b. As a result, by simply inputting the type of the object to be heated, an appropriate amount of water can be supplied to the water supplier 40. Therefore, the convenience of the cooking device 1 can be easily improved with a simple configuration.

[0067] As in the present embodiment, in the cooking device 1, the water supplier 40 may be configured to be plate-shaped and disposed with its thickness direction facing the vertical direction. This makes it easier to generate steam from the water supplier 40 when the water supplier 40 is placed in a region where air flows vertically due to the driving of the circulation fan 11. Therefore, the steam can be easily supplied smoothly with a simple configuration.

[0068] As in this embodiment, the cooking device 1 may be configured to include a water volume sensor 45a that measures the amount of water in the water tank 45, and not heat the object to be heated when the amount of water in the water tank 45 is less than the minimum amount. This makes it possible to prevent the heating of the object from starting when the amount of water supplied to the water supplier 40 is insufficient to generate sufficient steam, making it easier to heat the object with stable quality.

[0069] (Embodiment 2) Next, a cooking device 101 according to a second embodiment of the present disclosure will be described. In the following description, the same matters as those in the first embodiment will be omitted.

[0070] [2-1.Configuration] Fig. 9 is a perspective view of the cooking device 101 according to the second embodiment, and is a view of the cooking device 101 from the rear side with the cover member 2a removed. Fig. 10 is a perspective view of the hot air circulation frame 28 in the second embodiment.

[0071] As shown in Figures 9 and 10, cooking appliance 101 has a connection part 145 instead of water tank 45. Connection part 145 is connected to an external water supply via a hose or the like (not shown). Connection part 145 is also connected to water supply path 47. That is, water from the external water supply can flow into water supply path 47 via connection part 145. In this embodiment, connection part 145 is provided on the rear side of main body 2.

[0072] 10, water supplier 40 in the second embodiment is disposed with its thickness direction aligned with the front-rear direction, i.e., horizontally. Accordingly, frame 141 in the second embodiment is formed with its thickness direction aligned with the front-rear direction, unlike in the first embodiment. Furthermore, heater 43 is not provided in the second embodiment, and water supplier 40 is heated by hot air circulating between heating chamber 5 and convection heater 10.

[0073] [2-2. Operation] FIG. 11 is a flowchart showing the operation of the cooking device 101 according to the second embodiment, and shows the operation of the cooking device 1 performing heating, including steam convection, on an object to be heated, similar to the operation of FIG. 8 in the first embodiment.

[0074] At the start of the operation of FIG. 11, the control unit 90 performs step SA1 similar to that of the first embodiment, and when an input operation for specifying the object to be heated is received (step SA1: YES), the control unit 90 proceeds to step SB2.

[0075] Next, in step SB2, the control unit 90 identifies the setting of the heating method corresponding to the type of object to be heated in the input operation received in step SA1. In the second embodiment, the control unit 90 stores the reference temperature Tc corresponding to the type of object to be heated as the setting of the heating method, instead of the water supply time tw corresponding to the type of object to be heated. Therefore, in step SB2, the control unit 90 identifies the setting of the heating method including the reference temperature Tc.

[0076] Next, the control unit 90 performs the same operations as steps SA3, SA5, SA6, and SA7 in the first embodiment, and omits the operation of step SA4. That is, after receiving an input operation instructing the start of heating (step SA3: YES), the control unit 90 determines that the temperature T0 near the water supplier 40 is equal to or higher than the water supply start temperature Ts (step SA5: YES), and then starts heating the object to be heated (step SA6). Thereafter, the control unit 90 opens the solenoid valve 47b (step SA7). In this embodiment, water supply path 47 is connected to an external water supply via connection part 145. Therefore, when solenoid valve 47b is in an open state, water from the water supply passes through water supply path 47 by the water pressure of the water supply and reaches water supplier 40.

[0077] Next, in step SB8, the control unit 90 determines whether or not to close the solenoid valve 47b, depending on the temperature of the heating chamber 5 measured by the temperature sensor 50. In detail, the control unit 90 determines whether or not the temperature of the heating chamber 5 has become lower than the reference temperature Tc, and determines whether or not to close the solenoid valve 47b, depending on the determination result. If the control unit 90 determines in step SB8 that the measurement value of the temperature sensor 50 is less than the reference temperature Tc (step SB8: YES), the operation of the control unit 90 proceeds to step SA9. Then, the control unit 90 closes the solenoid valve 47b in step SA9. If the control unit 90 determines in step SB8 that the measurement value of the temperature sensor 50 is not less than the reference temperature Tc (step SB8: NO), the control unit 90 repeats the determination of step SB8.

[0078] Fig. 12 is a chart showing an example of time-series data of the measurement values ​​of temperature sensor 50 while the object to be heated is being heated. In Fig. 12, time t3 is the time when solenoid valve 47b is opened, and time t4 is the time when solenoid valve 47b is closed. As shown in Fig. 12, after solenoid valve 47b is opened at time t3, the measurement value of temperature sensor 50, which indicates the temperature of heating chamber 5, decreases over time. This is because, when solenoid valve 47b is open, water from water tank 45 is supplied to water supplier 40 over time, and heat is continuously removed from the air circulating between heating chamber 5 and convection heater 10 and from water supplier 40 due to heating and evaporation of the supplied water.

[0079] Conversely, the amount of water supplied from water tank 45 to water supplier 40 can be calculated from the amount of decrease in the temperature of air circulating between heating chamber 5 and convection heater 10 or the temperature near water supplier 40 after solenoid valve 47b is opened. In this embodiment, this is utilized, and after solenoid valve 47b is opened, when the temperature of heating chamber 5, i.e., the measurement value of temperature sensor 50, becomes less than reference temperature Tc in step SB8 (step SB8: YES), control unit 90 determines that a sufficient amount of water has been supplied to water supplier 40 and closes solenoid valve 47b (step SA9). Note that after time t4, the temperature of heating chamber 5 starts to rise again and returns to the temperature before solenoid valve 47b was opened.

[0080] The operations from step SA9 onwards are the same as those in the first embodiment shown in Fig. 8. That is, after the control unit 90 closes the solenoid valve 47b (step SA9), when the elapsed time t2 becomes equal to or greater than the heating time th (step SA10: YES), the control unit 90 ends the heating (step SA11).

[0081] [2-3. Effects, etc.] As in this embodiment, the cooking device 101 may be configured to include a temperature sensor 50 that measures the temperature inside the heating chamber 5, and a control unit 90 that switches the solenoid valve 47b to a closed state according to the detection value of the temperature sensor 50 after opening the solenoid valve 47b. This makes it easy to automatically supply an appropriate amount of steam to heating chamber 5. Therefore, the convenience of cooking device 101 can be easily improved with a simple configuration. In particular, in this embodiment, when the control unit 90 determines that the measurement value of the temperature sensor 50 is lower than the reference temperature Tc, the control unit 90 closes the solenoid valve 47b, which makes it easy to automatically supply an appropriate amount of steam.

[0082] As in the present embodiment, in the cooking device 101, the water supplier 40 may be configured to be plate-shaped and disposed with its thickness direction oriented horizontally. This makes it easier to generate steam from the water supplier 40 when the water supplier 40 is placed in an area where air flows horizontally due to the driving of the circulation fan 11. Therefore, the steam can be smoothly supplied with a simple configuration.

[0083] In this embodiment, the heating cooker 101 comprises a heating chamber 5 that accommodates an object to be heated, a convection heater 10 that heats air, a circulation fan 11 that circulates air between the heating chamber 5 and the convection heater 10, a water supplier 40 that supplies steam to the air circulated by the circulation fan 11, and a connection part 145 that is connected to an external water supply and receives water from the water supply to be supplied to the water supplier 40. This allows water to be supplied to water supplier 40 by tap water pressure without relying on the operation of a pump or the like, thereby simplifying the configuration for supplying water to water supplier 40. This makes it easier to simplify the configuration of cooking device 101.

[0084] (Other embodiments) As described above, the first and second embodiments have been described as examples of the technology disclosed in the present application. However, the technology in the present disclosure is not limited to these, and can be applied to embodiments in which modifications, substitutions, additions, omissions, etc. are made. Furthermore, it is also possible to combine the components described in the first and second embodiments to create new embodiments. Therefore, other embodiments will be exemplified below.

[0085] In the second embodiment, it has been described that in step SB8, it is determined whether to close the solenoid valve 47b based on the measurement value of the temperature sensor 50 that indicates the temperature of the heating chamber 5. In step SB8, the determination may be made based on the temperature or the like that is affected by the amount of water supplied to the water supplier 40. Therefore, the determination in step SB8 is not limited to being based on the measurement value of the temperature sensor 50.

[0086] For example, in step SB8, the control unit 90 may determine whether to close the solenoid valve 47b based on the measurement value of the temperature sensor 42, which indicates the temperature near the water supplier 40, instead of the measurement value of the temperature sensor 50. In this case, in step SB8, the control unit 90 determines whether the measurement value of the temperature sensor 42 is less than the reference temperature Tc. When the control unit 90 determines that the measurement value of the temperature sensor 42 is less than the reference temperature Tc (step SB8: YES), the operation of the control unit 90 proceeds to step SA9. When the control unit 90 determines that the measurement value of the temperature sensor 42 is not less than the reference temperature Tc (step SB8: NO), the control unit 90 repeats the determination in step SB8.

[0087] That is, the cooking device 101 may be configured to include a temperature sensor 42 that measures the temperature near the water supplier 40, and a control unit 90 that switches the solenoid valve 47b to a closed state after opening the solenoid valve 47b according to the detection value of the temperature sensor 42. This makes it easy to automatically supply an appropriate amount of steam to heating chamber 5. Therefore, the convenience of cooking device 101 can be easily improved with a simple configuration.

[0088] In the first and second embodiments, the water supplier 40 is described as being provided inside the hot air circulation frame 28, i.e., inside the hot air generating space 22a, but this is just one example. The water supplier 40 may be provided, for example, inside the flow path 13a or inside the heating chamber 5. In particular, when water is supplied to the water supplier 40 from the water tank 45 as in the first embodiment, even if the arrangement is different from that of the first embodiment, as long as the water tank 45 is located at a higher position than the water supplier 40, water can be easily supplied to the water supplier 40 without using a pump or the like.

[0089] In the above embodiment, the water supplier 40 has been described as being plate-shaped, but this is merely an example. The water supplier 40 does not have to be plate-shaped. Furthermore, the thickness direction of the water supplier 40 may be inclined relative to the horizontal and vertical directions.

[0090] In the above embodiment, the temperature sensors 42 and 50 are described as thermistors, but this is just an example. The temperature sensors 42 and 50 may be any temperature sensors other than thermistors, such as thermocouple temperature sensors.

[0091] The step units of the operations shown in Figures 8 and 11 are divided according to the main processing content to make the operations easier to understand, and the operation is not limited by the way the processing units are divided or the names of the processing units. The operations may be divided into more step units depending on the processing content. Furthermore, one step unit may be divided so that it includes more processing. Furthermore, the order of the steps may be changed as appropriate within the scope that does not interfere with the purpose of this disclosure.

[0092] Furthermore, the air circulation path of the circulation fan 11 is not limited to the path shown in Fig. 3. For example, the air drawn into the hot air generating space 22a by driving the circulation fan 11 may be configured to return to the heating chamber 5 from an opening formed near the outer periphery of the back wall 5a, rather than through the flow path 13a at the top of the heating chamber 5. Alternatively, the circulation path can be designed as desired.

[0093] In the above embodiment, it has been described that water supplier 40 is detachable from frame 41, but this is merely an example. For example, water supplier 40 may be integrated with frame 41 and not detachable from frame 41.

[0094] The control unit 90 may also be configured to display the measurement value of the water volume sensor 45a using an indicator or the like provided on the operation display unit 6 or the like. In step SA4, when the control unit 90 determines that the measurement value of the water volume sensor 45a is less than the minimum water volume, the control unit 90 may also issue a notification that the amount of water stored in the water tank 45 is insufficient.

[0095] In the above embodiment, the control unit 90 adjusts the amount of water supplied to the water supplier 40 based on the time that the solenoid valve 47b is open or the measurement value of the temperature sensor 50, but this is just one example. For example, the control unit 90 may manage the amount of water supplied to the water supplier 40 based on the measurement value of the water volume sensor 45a. In this case, the control unit 90 may be configured to open and close the solenoid valve 47b so that the decrease in the measurement value of the water volume sensor 45a approaches the target value for the amount of water supplied.

[0096] In the second embodiment, cooking appliance 101 has been described as having connection part 145 provided on the rear side of main body 2, but this is just an example. The location of connection part 145 is not limited to the rear side of main body 2, and it can be located at any position depending on the design.

[0097] In the above embodiment, the operation for heating the object to be heated has been described as supplying water from the water tank 45 or tap water to the water supplier 40 once, but this is just one example. In one heating of the object to be heated, the control unit 90 may open and close the solenoid valve 47b multiple times to supply water to the water supplier 40 in multiple batches. In this case, the control unit 90 may change the time for which the solenoid valve 47b is open each time water is supplied.

[0098] It should be noted that the above-described embodiments are intended to illustrate the technology of the present disclosure, and various modifications, substitutions, additions, omissions, etc. may be made within the scope of the claims or their equivalents.

[0099] (Addendum) The above description of the embodiments discloses the following techniques. (Technology 1) A cooking device comprising: a heating chamber that accommodates an object to be heated; a convection heater that heats air; a circulation fan that circulates air between the heating chamber and the convection heater; a water supplier that supplies steam to the air circulated by the circulation fan; and a water tank that stores water to be supplied to the water supplier, wherein the water tank is located above the water supplier. This allows the water in the water tank to be supplied to the water supplier by gravity without relying on the operation of a pump or the like, thereby simplifying the configuration for supplying water to the water supplier, and thus making it easier to simplify the configuration of the cooking device.

[0100] (Technology 2) The water supply body is provided in a position exposed to air circulating by driving the circulation fan, and when the temperature in the vicinity of the water supply body is equal to or higher than a first temperature, the water in the water tank is supplied to the water supply body. This makes it easy to generate steam from the water supplier without using a dedicated heater for the water supplier, etc. Therefore, steam can be smoothly supplied with a simple configuration.

[0101] (Technology 3) The cooking device according to Technology 1 or 2, further comprising a heater for heating the water supply body, and supplying water from the water tank to the water supply body when the temperature in the vicinity of the water supply body is equal to or higher than a second temperature. This makes it easier for the water supplier to generate steam, thereby enabling the steam to be supplied smoothly.

[0102] (Technology 4) The cooking device according to any one of Technologies 1 to 3, further comprising: a water supply path through which water flows to be supplied from the water tank to the water supplier; and an electromagnetic valve that opens and closes the water supply path. This allows the supply of water to the water supplier to be switched on or off by opening and closing the solenoid valve, which simplifies the configuration for supplying water to the water supplier, making it easier to simplify the configuration of the cooking device.

[0103] (Technology 5) A heating cooker according to Technology 4, comprising a control unit that opens and closes the solenoid valve and an input unit that detects an input operation, wherein the control unit determines the time for which the solenoid valve is to be kept open depending on the type of the heated object received via the input unit. This allows the water supplier to supply an appropriate amount of water by simply inputting the type of food to be heated. This makes it easier to improve the convenience of the cooking device with a simple configuration.

[0104] (Technology 6) The heating cooker according to Technology 4 or 5, further comprising: a temperature sensor that measures the temperature inside the heating chamber; and a control unit that switches the solenoid valve to a closed state according to the detection value of the temperature sensor after the solenoid valve is opened. This makes it easy to automatically supply an appropriate amount of steam to the heating chamber, which makes it easy to improve the convenience of the cooking device with a simple configuration.

[0105] (Technology 7) A heating cooker according to any one of technologies 4 to 6, comprising a temperature sensor that measures the temperature in the vicinity of the water supply body, and a control unit that switches the solenoid valve to a closed state after opening the solenoid valve according to the detection value of the temperature sensor. This makes it easy to automatically supply an appropriate amount of steam to the heating chamber, which makes it easy to improve the convenience of the cooking device with a simple configuration.

[0106] (Technology 8) The cooking device according to any one of Technologies 1 to 7, wherein the water supplier is plate-shaped and is disposed with its thickness direction facing up and down. This makes it easier to generate steam from the water supplier 40 when the water supplier is placed in a region where air flows vertically due to the driving of a circulation fan, for example. Therefore, the steam can be smoothly supplied with a simple configuration.

[0107] (Technical Aspect 9) The cooking device according to any one of Technical Aspects 1 to 7, wherein the water supplier is plate-shaped and is disposed with its thickness direction directed horizontally. This makes it easier to generate steam from the water supplier 40 when the water supplier is placed in an area where air flows horizontally due to the driving of a circulation fan, for example. Therefore, steam can be easily supplied smoothly with a simple configuration.

[0108] (Technology 10) A cooking device according to any one of technologies 1 to 9, which is provided with a water level sensor that measures the amount of water in the water tank, and does not heat the object to be heated when the amount of water in the water tank is less than a minimum amount. This makes it possible to prevent the heating of the object from starting when the amount of water supplied to the water supplier is insufficient to generate sufficient steam, making it easier to heat the object with stable quality.

[0109] (Technology 11) A cooking device comprising: a heating chamber that accommodates an object to be heated; a convection heater that heats air; a circulation fan that circulates air between the heating chamber and the convection heater; a water supplier that supplies steam to the air circulated by the circulation fan; and a connection part that is connected to an external water supply and receives water from the water supply to be supplied to the water supplier. This allows water to be supplied to the water supplier by water pressure from the mains without relying on the operation of a pump, etc., so that the configuration for supplying water to the water supplier can be simplified, which makes it easier to simplify the configuration of the cooking device. [Industrial Applicability]

[0110] The present disclosure is applicable to cooking appliances, particularly convection ovens. [Explanation of symbols]

[0111] 1 Cooker 2a Cover member 2b opening 2c aperture 3 Machine room 4 doors 5 Heating chamber 5a Back wall 6 Operation display section 6a Display section 6b Input section 7. Storage stand 7 Mounting table 8 saucers 9 Grill heater 10 Convection heater 11 Circulation fan 12 Fan drive unit 13 Flow path forming section 13a Flow path 13d opening 15 Magnetron 16 inverters 17 Cooling fan 18 Waveguide 19 Microwave supply unit 21 Microwave heating section 22 Hot air generation mechanism 22a Hot air generation space 23 Starla 24 Handle 25a 1st opening gathering part 25b 2nd opening gathering part 26 Catalyst 27 Air guide frame 27a No. 1 Air Guide 28 Hot air circulation frame 28a opening 29 Outer Frame 29a aperture 40 Water supply body 41 Frame 41a Gripping part 42 Temperature Sensor 43 Heater 45 Water Tank 45a Water level sensor 46 Tank body 46a Gripping part 46b Connection port 47 Water supply route 47a Water supply pipe 47b Solenoid valve 48 Heat transfer material 49 Lid 50 Temperature Sensor 51 Dry-burn detection sensor 90 Control Unit 101 Heating cooker 141 Frame 145 Connection

Claims

1. a heating chamber that accommodates an object to be heated; a convection heater that heats the air; a circulation fan that circulates air between the heating chamber and the convection heater; a water supplier that supplies steam to the air circulated by the circulation fan; a water tank that stores water to be supplied to the water supplier; The water tank is located above the water supply body. Heating cooker.

2. the water supplier is provided at a position where it is exposed to air circulating by driving the circulation fan; When the temperature in the vicinity of the water supply body is equal to or higher than a first temperature, the water in the water tank is supplied to the water supply body. The cooking device according to claim 1 .

3. a heater for heating the water supplier; When the temperature in the vicinity of the water supply body is equal to or higher than a second temperature, the water in the water tank is supplied to the water supply body. The cooking device according to claim 1 .

4. a water supply path through which water supplied from the water tank to the water supplier flows; and an electromagnetic valve that opens and closes the water supply path. The cooking device according to claim 1 .

5. a control unit that opens and closes the solenoid valve; an input unit that detects an input operation, The control unit determines a time for which the solenoid valve is to be kept in an open state depending on the type of the object to be heated received via the input unit. The cooking device according to claim 4.

6. a temperature sensor that measures the temperature inside the heating chamber; and a control unit that switches the solenoid valve to a closed state in accordance with a detected value of the temperature sensor after the solenoid valve is opened. The cooking device according to claim 4.

7. a temperature sensor for measuring the temperature in the vicinity of the water supply body; and a control unit that switches the solenoid valve to a closed state in accordance with a detected value of the temperature sensor after the solenoid valve is opened. The cooking device according to claim 4.

8. The cooking device according to claim 1 , wherein the water supplier is plate-shaped and is disposed with its thickness oriented in the vertical direction.

9. The cooking device according to claim 1 , wherein the water supplier is plate-shaped and is disposed with its thickness oriented horizontally.

10. a water volume sensor for measuring the amount of water in the water tank; When the amount of water in the water tank is less than the minimum water amount, the object to be heated is not heated. The cooking device according to any one of claims 1 to 5.

11. a heating chamber that accommodates an object to be heated; a convection heater that heats the air; a circulation fan that circulates air between the heating chamber and the convection heater; a water supplier that supplies steam to the air circulated by the circulation fan; A connection portion that is connected to an external water supply and receives water from the water supply to be supplied to the water supply body. Heating cooker.

Images