Heating regulator

Abstract

To provide a heating cooker which can cook an object to be cooked (a cooked object) well with steam.SOLUTION: A heating cooker 1 has: a body 2 having a heating chamber 5; a door 3 which closes an opening of the heating chamber 5 in an openable and closable manner; and a steam jet part which supplies steam S generated by steam generating means 42 provided within the body 2 to the heating chamber 5. The steam jet part has: a first jet part 19 provided at a position, which is located close to a top wall 13, on a left side wall 12L of a vertical wall 12 of the heating chamber 5; and a second jet part 20 provided at a position located close to a bottom wall 14. Providing a steam S diffusing attachment 28 at the second jet part 20 changes a direction of steam S flowing upward of steam S, which is jetted spreading from the second jet part 20, along flow of steam S jetted from the first jet part 19 to supply the steam S in a manner that the steam S wraps a cooked object F to cook the cooked object F well.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a cooking device capable of supplying high-temperature steam into a heating chamber to cook food in the heating chamber. [Background technology]

[0002] Conventionally, this type of cooking device has been known to have a housing (corresponding to the main body of the present invention) containing a heating chamber, a door for opening and closing the heating chamber, a steam generating unit provided within the housing, and a steam ejection unit (see, for example, Patent Document 1). The steam ejection unit is provided at the top of the inner wall surface of the heating chamber, and has a cross-shaped hole formed at its outlet. With this structure, steam can be ejected over a wide area within the heating chamber, allowing the food to be cooked to be heated well. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6128341 Summary of the Invention [Problem to be solved by the invention]

[0004] However, in such a cooking device, steam is discharged over a wide area from the steam outlet located high in the heating chamber, so the steam that flows upward flows along the ceiling of the heating chamber toward the inner wall surface opposite the outlet. This creates a risk that the heat energy of the steam will escape to the ceiling. Furthermore, if the cooking plate is located low, a large amount of steam will directly hit the food placed near the inner wall surface on the outlet side, which could result in poor cooking.

[0005] SUMMARY OF THE INVENTION An object of the present invention is to solve the above problems and to provide a cooking device that can heat and cook food effectively using steam. [Means for solving the problem]

[0006] A cooking device according to claim 1 of the present invention has a main body having a heating chamber, a door that can open and close an opening of the heating chamber, steam generating means provided in the main body, and a steam ejection part that supplies steam generated by the steam generating means into the heating chamber, wherein the steam ejection part is provided near a ceiling wall on a vertical wall of the heating chamber. and sprays steam horizontally. The nozzle has a first nozzle located at the bottom wall and a second nozzle located near the bottom wall. only A water vapor diffusion attachment is provided.

[0007] The cooking device according to claim 2 of the present invention further comprises the steps of: below the second jetting portion and On the left and right vertical walls of the heating chamber 、 A pair of plate holders on which the cooking plates are placed are provided. Rumo That is why.

[0008] Furthermore, the heating cooker described in claim 3 of the present invention is the same as claim 2, in that a cooking net is placed on the cooking plate, and the mesh portion of the cooking net on which the food to be cooked is placed and the second jetting portion overlap in height. [Effects of the Invention]

[0009] The cooking device according to claim 1 of the present invention is configured as described above, The aforementioned Spreading out from the second jet Relatively slow Of the water vapor, the water vapor that flows upward is ejected from the first ejection portion. horizontally erupted Straightforward and relatively fast By changing the direction along the flow of steam, the steam is supplied so as to envelop the food to be cooked, thereby allowing the food to be cooked well.

[0010] In addition, below the second jetting portion and On the left and right vertical walls of the heating chamber 、 A pair of plate holders on which the cooking plates are placed are provided. Ruko Therefore, The aforementionedSteam is supplied so as to envelop the food on the cooking plate, thereby allowing the food to be cooked well.

[0011] Furthermore, by placing a cooking net on the cooking plate and arranging the mesh portion of the cooking net on which the food to be cooked is placed and the second ejection portion to overlap in the vertical direction, steam can be supplied not only from above and the sides of the food to be cooked, but also from below, to envelop the food, allowing the food to be heated and cooked well. [Brief explanation of the drawings]

[0012] [Figure 1] 1 is a perspective view of a cooking device according to an embodiment of the present invention; [Figure 2] FIG. [Figure 3] FIG. 2 is an enlarged cross-sectional view of the first jetting portion of the first embodiment. [Figure 4] FIG. 2 is an enlarged cross-sectional view of the second jetting portion of the first embodiment. [Figure 5] FIG. 2 is an enlarged exploded cross-sectional view of the second jetting portion of the first embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0013] Hereinafter, an embodiment of the present invention will be described with reference to Figures 1 to 5. Reference numeral 1 denotes a cooking device of the present invention. This cooking device 1 has the functions of cooking food F by microwaves, heating food F by an electric heater 16 (described later), and cooking food F by steam S. Note that a description of the mechanism for generating microwaves and the function of heating only by the electric heater 16 will be omitted.

[0014] The cooking appliance 1 has a main body 2 with an open front and a door 3 that can open and close the opening of the main body 2. The main body 2 has an outer shell 4 and a heating chamber 5 provided within the outer shell 4. The door 3 is pivotally supported at its lower part to the main body 2 and has a handle 6 at its upper part for opening and closing the door 3. The door 3 also has a window 7, a display 8, and an operation unit 9. The operation unit 9 has a mode switching operation unit 9A, a cancel operation unit 9B, a decision operation unit 9C, and a selection operation unit 9D. Furthermore, a water receiving unit 10 and a water tank 11 are detachably attached to the lower front part of the main body 2.

[0015] The heating chamber 5 has a vertical wall 12, a top wall 13, and a bottom wall 14. The vertical wall 12 has a right side wall 12R, a left side wall 12L, and a rear wall 12B. The top wall 13 is attached to the upper part of the vertical wall 12. The bottom wall 14 is attached to the lower part of the vertical wall 12. A recess 14A is provided in the bottom wall 14, and a mounting plate 15 is provided to cover the recess 14A from above. An electric heater 16 is provided between the recess 14A of the bottom wall 14 and the mounting plate 15. The mounting plate 15 is permeable to heat radiated from the electric heater 16.

[0016] Plate receivers 17R and 17L are provided on the right and left walls 12R and 12L, respectively. The plate receiver 17R consists of an upper plate receiver 17RU and a lower plate receiver 17RL. The plate receiver 17L consists of an upper plate receiver 17LU and a lower plate receiver 17LL. The upper plate receivers 17RU and 17LU are paired and are located at the same height. Similarly, the lower plate receivers 17RL and 17LL are paired and are located at the same height. A cooking plate 18 is removably supported between the upper plate receivers 17RU and 17LU and / or between the lower plate receivers 17RL and 17LL. In FIG. 2, the cooking plate 18 is supported between the lower plate receivers 17RL and 17LL.

[0017] A first jetting portion 19 serving as a steam jetting portion is provided on the left side wall 12L above the upper plate receiver 17LU. A second jetting portion 20 serving as a steam jetting portion is provided on the left side wall 12L between the upper plate receiver 17LU and the lower plate receiver 17LL. The first jetting portion 19 includes a jetting portion main body 21 and a nut 22. The jetting portion main body 21 includes a cylindrical portion 23, a flange portion 24 formed at the end of the cylindrical portion 23 inside the heating chamber 5, and a male thread portion 25 formed on the outer surface of the cylindrical portion 23. The nut 22 is threadedly engaged with the male thread portion 25. The outer diameter of the male thread portion 25 of the jetting portion main body 21 is slightly smaller than the inner diameter of a through hole 26 formed in the left side wall 12L. The width across flats of the nut 22 is larger than the inner diameter of the through hole 26. Therefore, the cylindrical portion 23 of the jetting portion main body 21 is inserted into the through-hole 26 from inside the heating chamber 5, and the nut 22 is screwed onto the male thread portion 25 from outside the heating chamber 5, thereby clamping the left side wall 12L between the flange portion 24 and the nut 22. In this way, the first jetting portion 19 is fixed to the left side wall 12L. A steam pipe 27 is connected to the cylindrical portion 23 of the jetting portion main body 22.

[0018] On the other hand, the second jetting part 20 is configured with a jetting part body 21, a nut 22, and a diffusion attachment 28. The jetting part body 21 and the nut 22 have the same structures as those of the first jetting part 19. The diffusion attachment 28 also has a receiving part 29 and an attachment body 30. The receiving part 29 has an annular wall portion 31 and a bottom portion 32, and a through hole 33 is drilled in the center of the bottom portion 32. The inner diameter of the through hole 33 is approximately equal to the inner diameter of the through hole 34 formed in the left side wall 12L and is slightly larger than the outer diameter of the male thread portion 25 of the jetting part body 21. On the other hand, the width across flats of the nut 22 is larger than the inner diameter of the through hole 34. The inner diameter of the annular wall portion 31 is slightly larger than the outer diameter of the flange portion 24 of the jetting part body 21. The attachment body 30 has an annular portion 35, a substantially conical diffusion portion 36, and a plurality of connecting arms 37 for supporting the diffusion portion 36 in the center of the annular portion 35. These connecting arms 37 extend radially from the diffusion portion 36, and their outer ends are connected to the annular portion 35. The annular portion 35 is supported by the annular wall portion 31 of the receiving portion 29. Therefore, by inserting the cylindrical portion 23 of the jetting portion body 21 into the through-hole 33 of the receiving portion 29 and the through-hole 34 of the left side wall 12L from inside the heating chamber 5 and screwing the nut 22 onto the male thread portion 25 from outside the heating chamber 5, the receiving portion 29 and the left side wall 12L are sandwiched between the flange portion 24 and the nut 22. The attachment body 30 is then attached to the receiving portion 29. At this time, the diffusion portion 36 of the attachment main body 30 is approximately coaxial with the cylindrical portion 23 of the jetting portion main body 21. In this manner, the second jetting portion 20 is fixed to the left side wall 12L. A steam pipe 38 is connected to the cylindrical portion 23 of the jetting portion main body 22. This steam pipe 38 is formed by branching off from the steam pipe 27 connected to the first jetting portion 19.

[0019] A cooking grate 39 is placed on the cooking plate 18. The cooking grate 39 has a frame portion 40 and a mesh portion 41 on which the food F to be cooked is placed. As shown in Figures 2 and 4, when the cooking plate 18 is supported by the lower plate holders 17RL and 17LL, the mesh portion 41 overlaps the diffusion attachment 28 in the height direction. In reality, the mesh portion 41 is located slightly above the diffusion portion 36 and below the inner surface 35A of the upper end of the annular portion 35.

[0020] A steam generating means 42 and a pump 43 are provided in the space between the outer shell 4 and the heating chamber 5. The pump 43 sends water in the water tank 11 to the steam generating means 42. The steam pipe 27 is connected to the steam generating means 42. Therefore, liquid water sent from the water tank 11 to the steam generating means 42 by the pump 43 is evaporated in the steam generating means 42 to become steam S. The steam S is then supplied into the heating chamber 5 from the first jetting portion 19 and the second jetting portion 20 via the steam pipe 27 and a steam pipe 38 branching from the steam pipe 27. Reference numeral 44 denotes an exhaust port for discharging the steam S to the outside of the heating chamber 5.

[0021] Next, the operation of this embodiment will be described. As with the explanation of the structure, explanations of heating by microwaves and heating only by the electric heater 16 will be omitted, and only steam cooking will be explained.

[0022] First, the user places the cooking net 39 on the cooking plate 18 and places the food F on the mesh portion 41 of the cooking net 39. Then, the user opens the door 3 of the cooking appliance 1 and supports the cooking plate 18 with the cooking net 39 and the food F placed on it on the lower plate holders 17RL and 17LL, and then closes the door 3. Thereafter, the user removes the water tank 11, fills it with water, and then places the water tank 11 back into the main body 2. Next, the user operates the mode switching operation unit 9A to select "steam," operates the selection operation unit 9D and decision operation unit 9C to set the heating temperature and heating time, and then operates the decision operation unit 9C to start steam cooking.

[0023] When steam cooking is started, first, electric power is supplied to the steam generating means 42. This heats the steam generating means 42. Then, the pump 43 is driven to supply water from the water tank 11 to the steam generating means 42. Because the steam generating means 42 is heated, the supplied water quickly vaporizes into steam S. At the same time, electric power is supplied to the electric heater 16. This heats the inside of the heating chamber 5. Approximately half of the steam S passes through the steam pipe 27 and is ejected from the first ejection portion 19 into the heating chamber 5. At the same time, the remaining approximately half of the steam S passes through the steam pipe 27 and a steam pipe 38 branching therefrom and is ejected from the second ejection portion 20 into the heating chamber 5.

[0024] The water vapor S ejected from the first ejection portion 19 flows substantially horizontally and linearly from the left side wall 12L toward the right side wall 12R within the heating chamber 5. On the other hand, the water vapor S ejected from the second ejection portion 20 is diffused by the diffusion portion 36 of the diffusion attachment 28 and ejected while spreading into the heating chamber 5. Therefore, the flow speed of the water vapor S ejected from the second ejection portion 20 is slower than the flow speed of the water vapor S ejected from the first ejection portion 19. Here, the fast, linear flow of water vapor S ejected from the first ejection portion 19 acts like an air curtain. That is, among the flow of water vapor S ejected while spreading from the second ejection portion 20, the upward flow of water vapor S changes direction to a nearly horizontal state along the fast flow of water vapor S flowing substantially horizontally above it. The streams of steam S ejected from the first ejection portion 19 and the second ejection portion 20 then mix to form a turbulent flow. A portion of the stream of steam S ejected from the first ejection portion 19 collides with the right side wall 12R and changes direction downward. This results in steam S being present so as to cover the food F placed on the mesh portion 41. Meanwhile, because the mesh portion 41 and the diffusion attachment 28 are positioned vertically in the same position (i.e., they are at the same height), the downward-directed stream of steam S ejected from the second ejection portion 20 spreads and flows downward along the upper surface of the cooking plate 18 and below the mesh portion 41. After ejecting from the first ejection portion 19, this stream of steam S collides with steam S that collides with the right side wall R and changes direction downward, becoming a turbulent flow and rising. This results in steam S being present so as to cover the food F placed on the mesh portion 41. Therefore, the food F placed on the mesh portion 41 is enveloped in a sufficient amount of steam S. As a result, the food F is sufficiently heated by the sufficient amount of steam S, and is therefore well cooked.

[0025] A portion of the water vapor S used in cooking is condensed and then discharged to and stored in the water receiving portion 10, and the remaining portion is discharged to the outside of the cooking appliance 1 through the exhaust port 44.

[0026] As described above, the present invention provides a cooking device 1 having a main body 2 having a heating chamber 5, a door 3 that can open and close an opening of the heating chamber 5, steam generating means 42 provided in the main body 2, and a steam ejection part that supplies steam S generated by the steam generating means 42 into the heating chamber 5, wherein the steam ejection part is provided on the left side wall 12L of the vertical wall 12 of the heating chamber 5 near the top wall 13. and steam S is ejected horizontally. The nozzle has a first nozzle 19 provided near the bottom wall 14 and a second nozzle 20 provided near the bottom wall 14. only By providing a diffusion attachment 28 for the water vapor S, the water vapor S diffuses and is sprayed from the second spraying portion 20. Relatively slow Of the water vapor S, the water vapor S going upward is ejected from the first ejection portion 19. horizontally erupted Straightforward and relatively fast By changing direction in accordance with the flow of steam S, steam S is supplied so as to envelop the food F to be cooked, thereby enabling the food F to be cooked well.

[0027] The present invention also provides Below the second jetting portion 20 and The left and right vertical walls 12R, 12L of the heating chamber 5 、 A pair of lower plate holders 17RL and 17LL are provided on which the cooking plate 18 is placed. Ruko As a result, steam S is supplied so as to surround the food F on the cooking plate 18, and the food F can be cooked satisfactorily.

[0028] Furthermore, in the present invention, a cooking net 39 is placed on the cooking plate 18, and the mesh portion 41 on which the food to be cooked F is placed on this cooking net 39 and the second ejection portion 20 are arranged to overlap in the vertical direction, so that steam S can be supplied not only from above and the sides of the food to be cooked F, but also from below, to surround the food to be cooked F, thereby allowing the food to be heated and cooked well.

[0029] The present invention is not limited to the above-described embodiments, and various modifications are possible within the scope of the invention. For example, in the above-described embodiments, the first and second jetting portions are provided on the left side wall, respectively. However, they may be provided on the right side wall or the rear wall, provided that they are provided on the same wall. However, if the first and second jetting portions are provided on the rear wall, there is a risk that the steam forcefully ejected from the first jetting portion may hit the user when the door is opened during cooking. Therefore, it is preferable to provide the first and second jetting portions on the right side wall or the left side wall. Furthermore, in the above-described embodiments, one first jetting portion and one second jetting portion are provided, but multiple first jetting portions and multiple second jetting portions may be provided. In this case, it is preferable to provide the multiple first jetting portions and multiple second jetting portions at the same height. [Explanation of symbols]

[0030] 1 Cooker 2 Main unit 3 doors 5 Heating chamber 12 Vertical Wall 12L left side wall 13 Ceiling wall 14 Bottom wall 17R Plate holder 17L Plate Holder 17RL Lower Plate Receptacle 17LL Lower Plate Receptacle 18 Cooking Plate 19 First jetting section (steam jetting section) 20 Second jet section (steam jet section) 28 Diffusion Attachment 39 Cooking grid 41 Amibe 42 Steam generating means F Food to be cooked S Water vapor

Claims

1. A cooking device having a main body with a heating chamber, a door that can open and close the opening of the heating chamber, steam generating means provided within the main body, and a steam ejection section that supplies steam generated by the steam generating means into the heating chamber, characterized in that the steam ejection section has a first ejection section that is provided near the top wall of the vertical wall of the heating chamber and ejects steam horizontally, and a second ejection section that is provided near the bottom wall, and of these ejection sections, only the second ejection section is provided with a steam diffusion attachment.

2. A heating cooker as described in claim 1, characterized in that a pair of plate holders on which cooking plates are placed are provided below the second ejection portion and on the left and right vertical walls of the heating chamber.

3. 3. The cooking device according to claim 2, wherein a cooking net is placed on the cooking plate, and the net portion of the cooking net on which the food to be cooked is placed and the second jetting portion are overlapped in height.

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