Heating Regulator

Abstract

The cleaning nozzle is designed to allow cleaning water to be ejected from its entire horizontal circumference. [Solution] The heating cooker 10 is designed to clean the inside of the cooking chamber 20 by spraying cleaning water ejected from the cleaning nozzle 40 into the cooking chamber 20 while the heater 25 and convection fan 26 are operating. The cleaning nozzle 40 comprises a nozzle base 41 provided on the ceiling of the cooking chamber 20 and having a hole 41a extending vertically, a support shaft 42 extending downward within the hole 41a of the nozzle base 41 and forming a cleaning water passage 40a between itself and the inner circumferential surface of the hole 41a, and a nozzle bottom 43 fixed to the lower end of the support shaft 42 and covering the nozzle base from below via a gap 40b, forming a cleaning water outlet 40c between itself and the nozzle base 41. The nozzle bottom 43 is provided with a fitting portion 43a into which the lower end of the support shaft 42 is fitted, thereby fixing the nozzle bottom 43 to the lower end of the support shaft 42.

Description

Technical Field

[0001] The present invention relates to a cooking appliance that can be cleaned by cleaning water ejected from a cleaning nozzle inside a cooking chamber.

Background Art

[0002] Patent Document 1 discloses a cooking appliance that cooks food by hot air. This cooking appliance includes a cooking chamber provided in a housing, a heater that heats the inside of the cooking chamber, a convection fan that causes air inside the cooking chamber to convection, and a steam generator that supplies steam into the cooking chamber. Further, this cooking appliance includes a cylindrical cleaning nozzle having a cleaning water passage that extends vertically on the ceiling portion of the cooking chamber. The cleaning nozzle disclosed in FIGS. 8 to 12 of Patent Document 1 includes a first component attached to the ceiling wall of the cooking chamber, a second component that is vertically divisible and arranged below the first component, and a third component that is vertically divisible and arranged below the second component. A first gap portion is formed between the first component and the second component, and a first injection port that communicates with the cleaning water passage is formed by the first gap portion between the first component and the second component. Further, a second gap portion is formed between the second component and the third component, and a second injection port that communicates with the cleaning water passage is formed by the second gap portion between the second component and the third component. The first injection port of the cleaning nozzle opens toward the right side portion inside the cooking chamber, and the second injection port opens toward a fan cover arranged on the left side portion inside the cooking chamber.

[0003] The cleaning nozzle disclosed in Figures 16 to 19 of Patent Document 1 comprises a first component attached to the ceiling wall of a kitchen cabinet and a second component positioned below the first component so as to be divisible vertically. A gap is formed between the first component and the second component, and a nozzle is formed between the first component and the second component by the gap, communicating with a cleaning water passage. The lower surface of the first component has two projections that protrude downward, and a spacing projection that protrudes downward on the opposite side in the circumferential direction from the position where the two projections are formed. A first nozzle is formed between the first component and the second component, separated by the two projections, and this first nozzle opens toward the right side of the kitchen cabinet, while the other parts open toward directions other than the right side of the kitchen cabinet. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-041793 [Overview of the project] [Problems that the invention aims to solve]

[0005] This type of cooking appliance heats food using hot air circulating inside the cooking chamber, so oil from the food is scattered and adheres to the entire inside of the cooking chamber. Therefore, if cleaning water is sprayed horizontally around the entire circumference from a cleaning nozzle inside the cooking chamber, it becomes less likely for dirt to remain attached to the inside of the cooking chamber. The cleaning nozzle shown in Figures 8 to 12 of the above-mentioned Patent Document 1 has a first nozzle formed by a first gap formed between a first component and a second component, which communicates with the cleaning water passage, and a second nozzle formed by a second gap formed between a second component and a third component, which communicates with the cleaning water passage. The first nozzle opens toward the right side inside the cooking chamber, and the second nozzle opens toward the fan cover located on the left side inside the cooking chamber. These first and second nozzles can spray cleaning water toward the positions inside the cooking chamber where dirt is likely to adhere, but the cleaning water sprayed from the cleaning nozzle is not sprayed horizontally around the entire circumference, so there was a risk that dirt attached to the inside of the cooking chamber would remain.

[0006] Furthermore, in the cleaning nozzle shown in Figures 16 to 19 of Patent Document 1, the first spray port, which is partitioned between the first and second components by two protrusions, opens toward the right side of the cooking cabinet, while the other parts open in directions excluding the right side of the cooking cabinet. In this cleaning nozzle, since two protrusions and a spacing-retaining protrusion are formed on the lower surface of the first component, the cleaning water ejected from the cleaning nozzle is not ejected at the positions where the two protrusions and the spacing-retaining protrusion are formed, and the cleaning water ejected from the cleaning nozzle is not ejected around the entire circumference in the horizontal direction, which could leave behind dirt adhering to the inside of the cooking cabinet. In the cleaning nozzle of Figures 16 to 19, if the two protrusions and the spacing-retaining protrusion formed on the lower surface of the first component are omitted, cleaning water can be ejected around the entire circumference in the horizontal direction from between the first and second components. However, the two protrusions and the spacing-maintaining protrusion maintain the distance between the first and second components. If the two protrusions or the spacing-maintaining protrusion are not formed, it becomes impossible to maintain the distance between the first and second components, or the second component will be mounted at an inclination in the circumferential direction relative to the first component, making it impossible to uniformly spray cleaning water from the cleaning nozzle around the entire horizontal circumference. The present invention aims to enable the spraying of cleaning water from the cleaning nozzle around the entire horizontal circumference. [Means for solving the problem]

[0007] To solve the above problems, the present invention provides a cooking appliance comprising a cooking chamber for heating and cooking food, a heater for heating the inside of the cooking chamber, a convection fan for circulating the air inside the cooking chamber, and a cleaning nozzle provided in the ceiling of the cooking chamber and having a cleaning water passage extending vertically, which sprays cleaning water through the cleaning water passage, thereby enabling cleaning of the inside of the cooking chamber by spraying cleaning water from the cleaning nozzle into the cooking chamber while the heater and convection fan are operating, wherein the cleaning nozzle is provided in the ceiling of the cooking chamber and has a cylindrical side with a hole extending vertically in the center in the horizontal direction The present invention provides a cooking appliance comprising a slide base, a support shaft extending downward within the hole in the nozzle base to form a cleaning water passage between itself and the inner circumferential surface of the hole, and a nozzle bottom fixed to the lower end of the support shaft and covering the nozzle base from below through a gap to form a cleaning water outlet between itself and the nozzle base, wherein the nozzle bottom is provided with a fitting portion into which the lower end of the support shaft is fitted, and the lower end of the support shaft is fitted into the fitting portion in a manner that the nozzle bottom does not contact the lower surface of the nozzle base, thereby fixing the nozzle bottom to the lower end of the support shaft.

[0008] In the cooking appliance configured as described above, the cleaning nozzle comprises a cylindrical nozzle base provided on the ceiling of the cooking chamber, with a hole extending vertically in the center of the horizontal direction; a support shaft extending downward within the hole of the nozzle base to form a cleaning water passage between itself and the inner circumferential surface of the hole; and a nozzle bottom fixed to the lower end of the support shaft, covering the nozzle base from below through a gap and forming a cleaning water outlet between itself and the nozzle base. The nozzle bottom has a fitting portion into which the lower end of the support shaft is fitted, and the nozzle bottom is fixed to the lower end of the support shaft by fitting the lower end of the support shaft into the fitting portion without the nozzle bottom contacting the lower surface of the nozzle base. Since the lower end of the support shaft is fitted into the fitting portion of the nozzle bottom with a fitting depth, the nozzle bottom is less likely to tilt relative to the support shaft, and a part of the peripheral edge of the nozzle bottom does not tilt up or down to approach or contact the lower surface of the nozzle base. As a result, cleaning water is sprayed from the entire circumference between the nozzle base and the nozzle bottom, and dirt adhering to the inside of the cooking chamber is less likely to remain due to the cleaning water.

[0009] In the heating cooker configured as described above, it is preferable to form an inclined surface on the outer circumferential surface of the fitting portion that slopes downward when moved away from the central axis. When this is done, the flow path of the cleaning water that flows from the cleaning water passage into the gap between the nozzle base and the nozzle bottom is gradually reduced by the inclined surface, preventing a sudden reduction in the flow path. This prevents excessive foaming when the cleaning water contains detergent, which is one example of a problem caused by the sudden pressurization of the cleaning water. In addition, a cleaning water supply pipe is connected to the nozzle base to deliver the cleaning water, and it is preferable to connect the cleaning water supply pipe to the circumferential surface of the nozzle base at a position offset from the central axis of the hole towards the inner circumferential surface. The cleaning water delivered from the cleaning water supply pipe to the cleaning water passage is less likely to be slowed down by hitting the support shaft and flows along the inner circumferential surface of the hole, making it easier for the cleaning water to be forcefully ejected from the outlet between the nozzle base and the nozzle bottom.

[0010] In the heating appliance configured as described above, it is preferable to rotatably support a rotating blade, which rotates due to the flow of cleaning water, on a support shaft between the nozzle base and the nozzle bottom. Dirt generated during the cleaning process can adhere to the gap between the nozzle base and the nozzle bottom and to the nozzle outlet in the form of small clumps, and these small clumps may obstruct the flow of cleaning water. Since a rotating blade, which rotates due to the flow of cleaning water, is rotatably supported on a support shaft between the nozzle base and the nozzle bottom, the small clumps are removed by the rotating blade, which rotates due to the flow of cleaning water between the nozzle base and the nozzle bottom, and the small clumps do not obstruct the flow of cleaning water. [Brief explanation of the drawing]

[0011] [Figure 1] This is a front view of one embodiment of the heating appliance of the present invention. [Figure 2] This is a partial perspective view from a diagonal downward angle, showing the hinges that support the door. [Figure 3] Figure 2 is a partial perspective view taken from a diagonal downward angle, with the lower cover of the hinge moved downwards. [Figure 4] This is a partial perspective view corresponding to Figure 2, showing the hinge support with a raised edge on the lower surface. [Figure 5] This is a partial perspective view corresponding to Figure 3, showing the hinge support with a raised edge on the lower surface. [Figure 6] This is a longitudinal cross-sectional view of the central part in the front-to-back direction. [Figure 7] This is a cross-sectional view of AA. [Figure 8] Figure 7 shows a cross-sectional view AA with the partition plate and support frame removed. [Figure 9] This is a left side view showing the machine room with the left panel of the housing removed. [Figure 10] This is a plan view showing the intake valve. [Figure 11] This is a schematic diagram of the cleaning water path between the tank and the cleaning nozzle. [Figure 12]It is an enlarged cross-sectional view of the cleaning nozzle in FIG. 6. [Figure 13] It is a perspective view of the cleaning nozzle. [Figure 14] It is an exploded perspective view of the cleaning nozzle. [Figure 15] It is a cross-sectional view taken along line B - B of the cleaning nozzle. [Figure 16] It is a block diagram of the control device. [Figure 17] It is an exploded perspective view of the cleaning nozzle provided with rotating blades in the gap portion. [Figure 18] It is a perspective view of the rotating blade (a) and a perspective view of a modified example of the rotating blade (b).

Best Mode for Carrying Out the Invention

[0012] Hereinafter, an embodiment of the cooking heater of the present invention will be described with reference to the accompanying drawings. The cooking heater of the present invention is called a steam convection oven, which convects hot air containing hot air or steam in the cooking chamber to heat - cook food ingredients, and further, the inside of the cooking chamber can be washed with washing water. As shown in FIG. 1, the cooking heater 10 includes a machine room 12 on the left side in the housing 11 and a cooking chamber 20 for heating - cooking food ingredients in the portion of the housing 11 excluding the machine room 12. As shown in FIG. 2, an opening 20a for taking in and out food ingredients is provided in the front portion of the cooking chamber 20, and a door 13 for opening and closing the opening 20a is provided.

[0013] As shown in Fig. 2, hinges 14 (only the lower hinge 14 is shown in Fig. 2) are fixed to the upper and lower parts of the upper right side of the front surface of the housing 11, and the door 13 is supported by the hinges 14 so as to be rotatable about a vertical axis on the right side of the housing 11. The hinge 14 includes a fixed part 14a fixed to the upper right side of the front surface of the housing 11, and a support part 14b extending forward from the lower end of the fixed part 14a to support the door 13. The hinge 14 is formed by integrally molding the fixed part 14a and the support part 14b by casting, and has a substantially L-shaped configuration when viewed from the left-right direction. Further, the front part of the support part 14b extends to the right, and the door 13 is supported by the part extending to the right of the support part 14b.

[0014] As shown in Figs. 2 and 3, a resin cover 15 is detachably attached to the lower side of the support part 14b of the hinge 14, and the cover 15 houses a part of the wiring L extending from the housing 11 to the door 13 under the support part 14b of the hinge 14. The cover 15 is detachably attached to the support part 14b by a screw member 15b inserted from above the support part 14b while the upper claw part 15a engages with the support part 14b of the hinge 14. Further, a guide 14c for guiding the wiring is provided on the lower surface of the support part 14b of the hinge 14, and the guide 14c is integrally formed by casting like the fixed part 14a and the support part 14b. Since the guide 14c is provided on the lower side of the support part 14b of the hinge 14, the wiring L is guided along the lower side of the support part 14b by the guide 14c, and the wiring L is less likely to be sandwiched between the support part 14b and the cover 15. A drain hole 15c is formed in the lower surface part of the cover 15, and water flowing into the cover 15 can be discharged from the drain hole 15c. Incidentally, as shown in Figs. 4 and 5, when an earth retaining part 14d protruding downward is provided at the peripheral edge of the lower surface of the support part 14b of the hinge 14, it is possible to prevent water from flowing into the inside of the cover 15 by the earth retaining part 14d. Further, when the earth retaining part 14d is provided, the claw part 15a can be eliminated from the cover 15, and the appearance seen from the front side of the cooking heater 10 can be improved.

[0015] As shown in Figure 6, the cooking chamber 20 is for storing and heating food ingredients. The portion of the cooking chamber 20 excluding the left side is designated as a food storage chamber 21 for storing ingredients, while the left side of the cooking chamber 20 is designated as a hot air generation chamber 22 for generating hot air to be sent to the food storage chamber 21. As shown in Figures 6 and 7, a partition plate 23 is provided to the left of the center of the cooking chamber 20 in the left-right direction. The partition plate 23 divides the inside of the cooking chamber 20 into the food storage chamber 21 and the hot air generation chamber 22, allowing for ventilation. An intake port 23a is formed in the center of the partition plate 23, which is an opening for drawing air from the food storage chamber 21 into the hot air generation chamber 22. The intake port 23a is covered with a cover 23b made of bent metal wire. In addition, an outlet 23c is provided around the intake port 23a on the partition plate 23 to blow air from the hot air generation chamber 22 into the food storage chamber 21. Furthermore, the partition plate 23 is attached to the cooking cabinet 20 such that a ventilation passage 23d is formed between it and the ceiling wall, bottom wall, front wall, and rear wall of the cooking cabinet 20, and the air from the hot air generation chamber 22 is sent to the food storage chamber 21 through the outlet 23c and the ventilation passage 23d. As shown in Figures 6 and 7, the food storage chamber 21 of the cooking cabinet 20 is provided with a pair of left and right support frames 24 that support trays called hotel pans in a multi-tiered arrangement.

[0016] As shown in Figures 6 and 8, a heater 25 and a convection fan 26 are provided on the left side of the cooking chamber 20. The heater 25 heats the cooking chamber 20 and is wound in a ring shape around the left wall of the cooking chamber 20. The convection fan 26 circulates the air inside the cooking chamber 20 and is positioned inside the ring-shaped heater 25. When the heater 25 and convection fan 26 are activated, the air from the food storage chamber 21 is sent to the hot air generation chamber 22 through the intake port 23a. The air blown outwards centrifugally from the convection fan 26 is heated by the heater 25 inside the hot air generation chamber 22 to become hot air, and the heated hot air is sent to the food storage chamber 21 through the outlet port 23c and the ventilation passage 23d. As shown in Figure 8, a temperature sensor 27 is provided on the left wall of the cooking chamber 20, and the temperature sensor 27 detects the temperature inside the cooking chamber 20.

[0017] As shown in Figure 9, the machine room 12 of the housing 11 is equipped with a steam generator 30 that supplies steam into the cooking area 20. The steam generator 30 generates steam by heating water using induction heating and is erected above the tank 16 for draining wastewater from the cooking area 20. The steam generator 30 comprises a cylindrical steam generating container 31 that stores water at a predetermined level, a heating element (not shown) that heats the water in the steam generating container 31, an induction heating coil 32 wound around the outer circumference of the steam generating container 31 to heat the heating element, and a steam outlet pipe 33 that sends the steam generated in the steam generating container 31 to the cooking area 20. The steam outlet pipe 33 is connected to the steam inlet 20b of the cooking area 20 shown in Figure 8, and the steam generated in the steam generating container 31 is sent into the cooking area 20 from the steam inlet 20b through the steam outlet pipe 33.

[0018] As shown in Figures 6 and 9, the machine room 12 of the housing 11 is provided with an intake pipe 34 that draws in outside air under negative pressure into the cooking chamber 20. The intake pipe 34 reduces the humidity inside the cooking chamber 20 by drawing in outside air under negative pressure, and is connected to the rear of the convection fan 26 on the left wall of the cooking chamber 20. An intake valve 35 is interposed in the intake pipe 34, and by opening the intake valve 35 (increasing its opening), outside air can be introduced into the cooking chamber 20 from the intake pipe 34. As shown in Figures 6 and 10, the intake valve 35 is a roughly circular butterfly valve, and the degree of opening of the intake pipe 34 can be adjusted by adjusting the rotation angle. The intake valve 35 comprises a pivot shaft portion 35a, a disc portion 35b provided on the pivot shaft portion 35a, a packing portion 35c provided on the outer circumference of the disc portion 35b, and a servo motor 35d that rotates the pivot shaft portion 35a. The packing portion 35c has a substantially arc shape on both sides of the pivot shaft portion 35a, allowing it to tightly seal against the inner surface of the intake pipe 34 without any gaps.

[0019] When the operation of the servo motor 35d is controlled to rotate the pivot shaft 35a so that the disc portion 35b is in a horizontal position, the packing portion 35c comes into close contact with the inner circumferential surface of the intake pipe 34, and the intake pipe 34 is closed by the intake valve 35. Conversely, when the operation of the servo motor 35d is controlled to rotate the pivot shaft 35a so that the disc portion 35b is tilted from the horizontal position, the disc portion 35b does not block the intake pipe 34, and the intake pipe 34 is left open for ventilation without being closed by the intake valve 35. When the intake valve 35 is closed, the packing portion 35c comes into close contact with the inner circumferential surface of the intake pipe 34, making it difficult for gaps to form, thus preventing outside air from being introduced into the cooking chamber 20 and making it easier to control a stable amount of steam.

[0020] As shown in Figures 6 and 7, a cleaning nozzle 40 is provided on the ceiling of the cooking chamber 20, and the cleaning nozzle 40 sprays cleaning water into the cooking chamber 20. A drain port 20c is formed in the bottom wall of the cooking chamber 20, and the drain port 20c is connected to the tank 16 by a first drain pipe 17. As shown in Figure 11, a second drain pipe 18 is connected to the tank 16, and a drain valve 19 is interposed in the second drain pipe 18. The water in the tank 16 is discharged to the outside of the housing 11 through the second drain pipe 18 by opening the drain valve 19. When cleaning the inside of the cooking chamber 20, the drain valve 19 is closed in order to store cleaning water in the tank 16.

[0021] Furthermore, the inlet end of the cleaning water supply pipe 50 is connected to the second drain pipe 18 upstream of the drain valve 19, and the outlet end of the cleaning water supply pipe 50 is connected to a cleaning nozzle 40 installed on the ceiling of the kitchen cabinet 20. A pump 51 is interposed in the cleaning water supply pipe 50, and the cleaning water stored in the tank 16 is sent to the cleaning nozzle 40 by the pump 51. A water supply pipe 52 is connected to the tank 16 to supply cleaning water (cleaning water), and a flow meter 53 and a water supply valve 54 are interposed in the water supply pipe 52. When the water supply valve 54 is opened to clean the inside of the kitchen cabinet 20, cleaning water is supplied from the water supply pipe 52 into the tank 16. The flow meter 53 is used to measure the flow rate of water passing through the water supply pipe 52 when supplying cleaning water into the tank 16.

[0022] As shown in Figures 6 and 7, the cleaning nozzle 40 is positioned in the center of the cooking cabinet 20 in the front-to-back and left-to-right directions, and has a cleaning water passage 40a that extends vertically in the ceiling of the cooking cabinet 20. As shown in Figures 12 to 14, the cleaning nozzle 40 comprises a cylindrical nozzle base 41 provided in the ceiling of the cooking cabinet 20, with a hole 41a extending vertically in the center in the horizontal direction, a support shaft 42 extending downward within the hole 41a of the nozzle base 41, and a nozzle bottom 43 fixed to the lower end of the support shaft 42. The support shaft 42 is inserted through the hole 41a of the nozzle base 41 with a gap in between, and a cleaning water passage 40a is formed between the hole 41a of the nozzle base 41 and the support shaft 42. The nozzle bottom 43 covers the lower surface of the nozzle base 41 with a gap 40b, and this gap 40b communicates with the cleaning water passage 40a. A water outlet 40c is formed on the outer peripheral edge between the nozzle base 41 and the nozzle bottom 43, and the water outlet 40c is in communication with the water passage 40a via a gap 40b.

[0023] As shown in Figure 12, the nozzle base 41 has a substantially cylindrical shape with a cylindrical hole 41a extending vertically in the radial center, and an annular recess 41b is formed on the upper surface of the nozzle base 41. As shown in Figures 12 and 15, a cleaning water inlet 41c is formed on the circumferential surface (right side) of the nozzle base 41, and a cleaning water supply pipe 50 is connected to the inlet 41c. The inlet 41c is formed at a position offset on the inner circumferential side from the central axis C of the hole 41a of the nozzle base 41, so that the cleaning water supplied from the cleaning water supply pipe 50 does not strike the radial center of the support shaft 42 inserted through the hole 41a. As a result, the cleaning water flowing into the cleaning water passage 40a is less likely to be decelerated due to striking the support shaft 42, and flows down along the inner circumferential surface of the hole 41a and the outer circumferential surface of the support shaft 42.

[0024] As shown in Figures 12 and 15, a substantially cylindrical support shaft 42 is coaxially inserted into the hole 41a of the nozzle base 41, and a cleaning water passage 40a is formed between the hole 41a of the nozzle base 41 and the support shaft 42, through which cleaning water can pass. As shown in Figure 12, a flange portion 42a is formed at the upper end of the support shaft 42, which widens outward, and the flange portion 42a engages with an annular recess 41b on the upper surface of the nozzle base 41. An inclined surface portion 42b is formed on the lower surface of the flange portion 42a of the support shaft 42, which slopes downward in a curved shape toward the central axis C of the support shaft 42. When cleaning water flows into the cleaning water passage 40a from the inlet portion 41c, the cleaning water is guided downward by the inclined surface portion 42b, and less deceleration occurs when the cleaning water flows into the cleaning water passage 40a.

[0025] As shown in Figure 12, the lower end of the support shaft 42 protrudes below the lower end of the nozzle base 41, and the nozzle bottom 43 is detachably fixed to the lower end of the support shaft 42. The nozzle bottom 43 is a roughly disc-shaped object with approximately the same outer diameter as the lower part of the nozzle base 41, and covers the lower surface of the nozzle base 41 via a gap 40b. The gap 40b between the nozzle base 41 and the nozzle bottom 43 is in communication with the cleaning water passage 40a, and the cleaning water flowing down the cleaning water passage 40a flows into the gap 40b. A cleaning water outlet 40c is formed on the outer peripheral edge between the nozzle base 41 and the nozzle bottom 43, and the cleaning water flowing down the cleaning water passage 40a passes through the gap 40b and is ejected outwards from the outlet 40c.

[0026] The upper surface of the nozzle bottom 43 is provided with a fitting portion 43a in the horizontal center into which the lower end of the support shaft 42 is fitted. In this embodiment, the fitting portion 43a has an annular projection shape into which the lower end of the support shaft 42 is fitted with a predetermined fitting depth. The support shaft 42, nozzle bottom 43, and fitting portion 43a are arranged coaxially, and their central axis C is shown in Figures 12 and 15. The nozzle bottom 43 is fixed to the support shaft 42 by a threaded member 44 inserted from below while the lower end of the support shaft 42 is fitted into the fitting portion 43a. Since the nozzle bottom 43 is supported and fixed to the lower end of the support shaft 42, the entire upper surface of the nozzle bottom 43 is separated from the entire lower surface of the nozzle base 41 by a gap 40b. Therefore, there are no shapes or structures that continuously obstruct the entire circumferential direction of the cleaning nozzle 40 in the gap 40b between the nozzle base 41 and the nozzle bottom 43, and cleaning water is ejected from the entire circumferential direction of the nozzle outlet 40c of the cleaning nozzle 40. In addition, since the lower end of the support shaft 42 is fitted into the fitting portion 43a at a predetermined fitting depth, the peripheral edge of the nozzle bottom 43 is less likely to tilt up or down in the circumferential direction. Therefore, the nozzle bottom 43 is fixed to the support shaft 42 in a horizontal position, similar to the nozzle base 41, and a uniform gap is maintained in the circumferential direction in the gap 40b between the nozzle base 41 and the nozzle bottom 43.

[0027] Furthermore, the upper surface of the fitting portion 43a has an inclined surface portion 43b that slopes downward when it moves radially away from the central axis C. The gap portion 40b has a narrower flow path compared to the cleaning water passage 40a, and when the cleaning water passing through the cleaning water passage 40a flows into the gap portion 40b between the nozzle base 41 and the nozzle bottom 43, the flow path narrows and the water is pressurized. When the cleaning water flows from the cleaning water passage 40a into the gap portion 40b, the space between the cleaning water passage 40a and the gap portion 40b gradually narrows due to the inclined surface portion 43b, so the pressure of the cleaning water does not increase rapidly when it flows into the gap portion 40b.

[0028] The lower surface of the nozzle base 41 is a horizontally extending horizontal plane, while the upper surface of the nozzle bottom 43 is sloped so that the outer edges are higher than the central part. The gap 40b between the nozzle base 41 and the nozzle bottom 43 is formed by the sloped surface of the upper surface of the nozzle bottom 43, and it narrows as it approaches the nozzle outlet 40c. When the cleaning water that flows from the cleaning water passage 40a into the gap 40b flows radially outward toward the nozzle outlet 40c, the cleaning water is gradually pressurized by the gradually narrowing gap 40b and is forcefully ejected from the nozzle outlet 40c.

[0029] As shown in Figure 16, the cooking appliance 10 is equipped with a control device 60, which is connected to a drain valve 19, a heater 25, a convection fan 26, a temperature sensor 27, a steam generator 30, a pump 51, a flow meter 53, and a water supply valve 54. The control device 60 has a microcomputer (not shown), which comprises a CPU, RAM, ROM, and timer (all not shown) connected via a bus. The control device 60 has a cooking program in its ROM for heating and cooking food in the cooking chamber 20, and a cleaning program for cleaning the inside of the cooking chamber 20. The cooking program includes three types of cooking programs: a hot air mode cooking program that uses a heater 25 and a convection fan 26 to heat and cook food with circulating hot air; a steam mode cooking program that uses a convection fan 26 and a steam generator 30 to heat and cook food with circulating hot air containing steam; and a combi mode cooking program that uses a heater 25, a convection fan 26, and a steam generator 30 to heat and cook food with high-temperature hot air containing circulating steam. Each of the above cooking programs, with the set temperature inside the cooking chamber 20, steam volume, and cooking time corresponding to the food being cooked, is pre-set in the ROM, and each cooking program can also be set with the set temperature inside the cooking chamber 20, steam volume, and cooking time according to the user's needs. The cleaning program performs a single cleaning mode in which cleaning water containing detergent is sprayed and circulated, and three (multiple) rinsing modes in which cleaning water without detergent is sprayed and circulated.

[0030] When the cooking program, for example, the combi mode cooking program, is executed, the heater 25 and convection fan 26 operate to circulate hot air inside the cooking chamber 20, and steam is supplied to the cooking chamber 20 from the steam generator 30. As a result, the food placed inside the cooking chamber 20 is heated and cooked by the steam-infused hot air. At this time, the oil contained in the food is scattered inside the cooking chamber 20 along with the convection hot air, and the oil adheres to the walls, partition plates 23 and support frames 24 of the cooking chamber 20. In this type of heating cooker 10, it is desirable to maintain the cooking chamber 20 in a hygienic manner at all times, and it is preferable to clean the cooking chamber 20, for example, after each day of use. For this purpose, this heating cooker 10 has a cleaning program that automatically cleans the inside of the cooking chamber 20.

[0031] When cleaning the inside of the cooking cabinet 20, place a tablet-shaped detergent on top of the drain strainer 20d located at the drain port 20c of the cooking cabinet 20, and then run the cleaning program. The cleaning program consists of a cleaning mode that uses cleaning water containing detergent, and three rinsing modes that use cleaning water without detergent. It is preferable to activate the steam generator 30 before running the cleaning mode to supply steam into the cooking cabinet 20, thereby loosening any oil or other dirt adhering to the walls of the cooking cabinet 20.

[0032] When the cleaning mode is started, the drain valve 19 is closed and the water supply valve 54 is opened for a predetermined time, allowing cleaning water to be stored in the tank 16. After the tank 16 is filled with cleaning water, the pump 51 is activated, and the cleaning water stored in the tank 16 is sent to the cleaning nozzle 40 through the cleaning water supply pipe 50. The cleaning water is ejected from the nozzle 40c through the cleaning water passage 40a and gap 40b of the cleaning nozzle 40. Also, because the heater 25 and convection fan 26 are activated when the pump 51 is running, the cleaning water ejected from the nozzle 40c of the cleaning nozzle 40 is heated by the warm air circulating inside the cooking cabinet 20 and is scattered over a wide area of ​​the cooking cabinet 20. In addition, the cleaning water ejected from the nozzle 40c of the cleaning nozzle 40 flows down along the ceiling walls and side walls inside the cooking cabinet 20. At this time, the cleaning water circulating in the tank 16 and the cooking cabinet 20 dissolves the detergent placed on top of the drain strainer 20d as it passes through the drain port 20c, and the cooking cabinet 20 is cleaned with the detergent-containing cleaning water. Furthermore, by rotating the convection fan 26 alternately in the forward and reverse directions to change the airflow circulating inside the cooking cabinet 20, the cleaning water sprayed from the outlet 40c of the cleaning nozzle 40 will be sprayed even further into the corners of the cooking cabinet 20 due to the change in airflow when the convection fan 26 is rotating in the forward and reverse directions. After the cleaning mode of the cleaning program is executed for a predetermined time, the operation of the heater 25, convection fan 26, and pump 51 is stopped, and the drain valve 19 is opened to drain the detergent-containing cleaning water from the tank 16.

[0033] When the cleaning mode of the cleaning program is completed, the rinsing mode is executed. In rinsing mode, the drain valve 19 is closed and the water supply valve 54 is opened for a predetermined time to store cleaning water for rinsing in the tank 16. Then, when the pump 51 is activated, the cleaning water stored in the tank 16 is sent to the cleaning nozzle 40 through the cleaning water supply pipe 50, and, as in the cleaning mode described above, the cleaning water sprayed from the outlet 40c of the cleaning nozzle 40 is sprayed to every corner of the surrounding walls, partition plates 23 and support frames 24 of the kitchen cabinet 20, allowing the cleaning water containing detergent that was sprayed in the cleaning mode to be washed away. In this rinsing mode as well, the heater 25 and convection fan 26 are operated, and the convection fan 26 is rotated alternately in the forward and reverse directions. After the rinsing mode of the cleaning program has been executed for a predetermined time, the operation of the heater 25, convection fan 26 and pump 51 is stopped, and the drain valve 19 is opened to drain the cleaning water used for rinsing in the tank 16. In this embodiment, the rinsing mode is executed three times before the washing program ends.

[0034] The cooking appliance 10 configured as described above includes a cooking chamber 20 for cooking food, a heater 25 for heating the inside of the cooking chamber 20, a convection fan 26 for circulating the air inside the cooking chamber 20, and a cleaning nozzle 40 that sprays cleaning water through a cleaning water passage 40a located in the ceiling of the cooking chamber 20. In this cooking appliance 10, when the cleaning program is executed, the heater 25 and the convection fan 26 are activated, and the pump 51 is activated to spray cleaning water sprayed from the cleaning nozzle 40 into the cooking chamber 20, thereby cleaning the inside of the cooking chamber 20.

[0035] In this heating cooker 10, the cleaning nozzle 40 comprises a cylindrical nozzle base 41 provided on the ceiling of the cooking chamber 20 and having a hole 41a extending vertically in the center of the horizontal direction; a support shaft 42 extending downward within the hole 41a of the nozzle base 41 and forming a cleaning water passage 40a between itself and the inner circumferential surface of the hole 41a; and a nozzle bottom 43 fixed to the lower end of the support shaft 42 and covering the nozzle base 41 from below via a gap 40b, forming a cleaning water outlet 40c between itself and the nozzle base 41.

[0036] The nozzle bottom 43 is provided with a fitting portion 43a into which the lower end of the support shaft 42 is fitted. The nozzle bottom 43 is fixed to the lower end of the support shaft 42 by fitting the lower end of the support shaft 42 into the fitting portion 43a without the nozzle bottom 43 contacting the lower surface of the nozzle base 41. Because the lower end of the support shaft 42 is fitted into the fitting portion 43a of the nozzle bottom 43 with sufficient fitting depth, the nozzle bottom 43 is less likely to tilt relative to the support shaft 42 compared to when the nozzle bottom 43 is in contact with the lower end of the support shaft 42. As a result, a portion of the peripheral edge of the nozzle bottom 43 does not tilt up or down to approach or contact the lower surface of the nozzle base 41. This allows cleaning water to be sprayed horizontally in all directions from the entire circumference of the nozzle outlet 40c between the nozzle base 41 and the nozzle bottom 43, making it less likely for dirt adhering to the inside of the cooking chamber 20 to remain due to the cleaning water.

[0037] In this embodiment, the fitting portion 43a is an annular projection that protrudes from the upper surface of the nozzle bottom 43 and has a predetermined depth. However, it is not limited to this, and as long as there is a fitting depth such that the peripheral edge of the nozzle bottom 43 does not tilt up or down when the lower end of the support shaft 42 is fitted into the fitting portion 43a, it may be formed by a recess that is recessed from the upper surface of the nozzle bottom 43 and a projection that protrudes upward at a position surrounding this recess, or the recess may be made deeper. Furthermore, the fitting portion 43a is not limited to an annular projection or recess, and may have a notch formed in a part in the circumferential direction. In addition, by separately preparing a part with a different fitting depth for the fitting portion 43a, the distance (height) of the gap 40b between the nozzle base 41 and the nozzle bottom 43 can be changed, and the spray strength (force) of the cleaning water ejected from the nozzle outlet 40c between the nozzle base 41 and the nozzle bottom 43 can be changed. Widening the gaps 40b will weaken the spray strength of the cleaning water, but it will prevent the detergent in the cleaning water from foaming excessively. Narrowing the gaps 40b will make the detergent in the cleaning water foam more easily, but it will increase the spray strength of the cleaning water.

[0038] In this heating cooker 10, the outer surface of the fitting portion 43a has an inclined surface portion 43b that slopes downward when it moves away from the central axis C. The cleaning water flowing from the cleaning water passage 40a into the gap 40b between the nozzle base 41 and the nozzle bottom 43 is less likely to experience abrupt changes in flow due to the inclined surface portion 43b of the fitting portion 43a of the nozzle bottom 43, and less likely to contain bubbles in the cleaning water. In addition, a cleaning water supply pipe 50 that delivers cleaning water is connected to the nozzle base 41, and the cleaning water supply pipe 50 is connected to the outer surface of the nozzle base 41 at a position shifted inward from the central axis C of the hole portion 41a. The cleaning water delivered from the cleaning water supply pipe 50 to the cleaning water passage 40a is less likely to be slowed down by hitting the support shaft 42 and flows along the inner surface of the hole portion 41a, making it easier for the cleaning water to be forcefully ejected from the nozzle outlet 40c between the nozzle base 41 and the nozzle bottom 43.

[0039] Furthermore, when the above-described cleaning program is executed, dirt from inside the cooking chamber 20 is incorporated into the cleaning water, and small clumps of dirt contained in the cleaning water are sent to the cleaning nozzle 40. As a result, small clumps of dirt may get stuck in the gap 40b of the cleaning nozzle 40, potentially blocking a portion of the circumferential direction of the nozzle outlet 40c of the cleaning nozzle 40. The cleaning nozzle 40 shown in Figure 17 is designed to discharge small accumulated dirt that gets stuck in the gap 40b by providing a rotating blade 45 in the gap 40b between the nozzle base 41 and the nozzle bottom 43. As shown in Figure 18(a), in this embodiment, the rotating blade 45 is a disc, and a support shaft 42 is inserted through a support hole 45a provided in the center, and the rotating blade 45 is rotatably supported by the support shaft 42. The rotating blade 45 is provided with a water receiving section 45b which is an opening, and the rotating blade 45 rotates as the water flow of the cleaning water flowing through the gap 40b is received by the water receiving section 45b. When cleaning water is being ejected from the outlet 40c of the cleaning nozzle 40, small clumps of dirt may get stuck in the gap 40b of the cleaning nozzle 40. However, since the rotating blades 45 of the cleaning nozzle 40 are rotated by the cleaning water flowing through the gap 40b, the small clumps of dirt in the gap 40b of the cleaning nozzle 40 are removed by the rotating blades 45. As a result, the outlet 40c of the cleaning nozzle 40 is not blocked in the circumferential direction. Note that the rotating blades 45 are not limited to the shape shown in Figure 18(a), but may also be the shape shown in Figure 18(b). [Explanation of Symbols]

[0040] 10...Cooking appliance, 20...Cooking cabinet, 25...Heater, 26...Convection fan, 40...Cleaning nozzle, 40a...Cleaning water passage, 40b...Gap, 40c...Spray outlet, 41...Nozzle base, 42...Support shaft, 43...Nozzle bottom, 45...Rotating blades.

Claims

1. A cooking area for heating and cooking ingredients, A heater for heating the inside of the cooking chamber, A convection fan for circulating the air inside the cooking chamber, The aforementioned cooking cabinet has a cleaning water passage that extends vertically and is provided in the ceiling, and a cleaning nozzle that sprays cleaning water passing through this cleaning water passage, A cooking appliance that allows the inside of the cooking chamber to be cleaned by spraying cleaning water ejected from the cleaning nozzle into the cooking chamber while the heater and the convection fan are operating, The cleaning nozzle comprises a cylindrical nozzle base provided on the ceiling of the cooking cabinet and having a hole extending vertically in the center of the horizontal direction; a support shaft extending downward within the hole of the nozzle base and forming a cleaning water passage between itself and the inner circumferential surface of the hole; and a nozzle bottom fixed to the lower end of the support shaft and covering the nozzle base from below through a gap, forming a cleaning water outlet between itself and the nozzle base. A cooking appliance characterized in that the nozzle bottom is provided with a fitting portion into which the lower end of the support shaft is fitted, the lower end of the support shaft is fitted into the fitting portion in a manner that the nozzle bottom does not come into contact with the lower surface of the nozzle base, and the nozzle bottom is fixed to the lower end of the support shaft.

2. In the heating appliance described in claim 1, A cooking appliance characterized in that the outer circumferential surface of the fitting portion has an inclined surface portion that slopes downward when moved away from the central axis.

3. In the heating appliance according to claim 1 or 2, A cooking appliance characterized in that a cleaning water supply pipe for discharging cleaning water is connected to the circumferential surface of the nozzle base, and the cleaning water supply pipe is connected to the circumferential surface of the nozzle base at a position offset inward from the central axis of the hole.

4. In the heating appliance according to claim 1 or 2, A heating appliance characterized in that a rotating blade, which rotates due to the flow of cleaning water, is rotatably supported on the support shaft between the nozzle base and the nozzle bottom.

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