Heating and conditioning device

Abstract

To be able to heat an object to be cooked favorably, in a heating cooker using heaters having different characteristics.SOLUTION: An oven toaster 1 as a heating cooker includes: a body 2; a door 3 whose opening part 5 can be opened / closed; first heaters 6a, 6b which are near infrared heaters provided below a baking chamber 4 in the body 2; second heaters 7a, 7b which are far infrared heaters provided above the baking chamber 4; a gridiron 8 provided between the first heaters 6a, 6b and the second heaters 7a, 7b; a temperature sensor 17 as a temperature detection element which detects the temperature in the baking chamber 4; and an operation part 15. The oven toaster includes a control circuit 14 which executes a program that has a first time zone for conducting electricity in the first heaters 6a, 6b and the second heaters 7a, 7b and a second time zone for conducting electricity only in the first heaters 6a, 6b in one program; thereby, the inside and outside of an object to be cooked can be favorably heated without unevenness.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present invention relates to a cooking device such as a toaster oven, and more particularly to a cooking device having multiple types of heaters. [Background technology]

[0002] A known example of this type of cooking device is a toaster oven that has a main body with a heating chamber, a door, an upper heater, a lower heater, and a grill net provided within the heating chamber, and has a heating control means that controls the heaters to turn on and off based on input from a temperature sensor and an input from a dial to adjust the browning (Patent Document 1).With this configuration, the inside of the heating chamber can be kept at a predetermined temperature, and food to be cooked, such as bread, placed on the grill net within the heating chamber can be toasted well.

[0003] Also known is a cooking device that has a main body with a cooking chamber, a door, a heater and a cooking table provided in the cooking chamber, and is programmed with a cooking pattern for each ingredient (Patent Document 2). This configuration allows cooking to be performed using a heating pattern appropriate for each ingredient.

[0004] Furthermore, a toaster oven is known that includes a near-infrared heater having a radiation peak in a wavelength band of 1.5 μm or less and a far-infrared heater having a radiation peak in a wavelength band exceeding 1.5 μm, and has a control means for energizing these heaters simultaneously or individually (Patent Document 3). This configuration allows the near-infrared rays to heat the inside of the food, while the far-infrared rays brown the surface of the food, enabling faster cooking. Lamp heaters such as halogen lamp heaters are used as the near-infrared heaters. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 9-75235 [Patent Document 2] Japanese Patent Application Publication No. 9-14672 [Patent Document 3] Japanese Patent Application Laid-Open No. 2000-55376 Summary of the Invention [Problem to be solved by the invention]

[0006] However, in the toaster oven described in Patent Document 1, the heater is simply turned on and off, so depending on the food to be baked, the inside may not be heated, or the top side may not be heated. under There was a problem that the browning color differed between the two sides. On the other hand, in a cooking device such as that in Patent Document 2, cooking patterns were preprogrammed for different ingredients, but the specific cooking patterns were not disclosed. Furthermore, in a toaster oven such as that in Patent Document 3, a near-infrared heater and a far-infrared heater are provided, and although the characteristics of the infrared rays emitted from these heaters can be used to brown the food well, there was room for improvement in the heater arrangement, control pattern, etc.

[0007] SUMMARY OF THE INVENTION An object of the present invention is to solve the above problems and to provide a cooking device that uses heaters with different characteristics and that can heat food in a satisfactory manner. [Means for solving the problem]

[0008] The cooking device according to claim 1 of the present invention is a cooking device having a main body having an opening and a baking chamber therein, a door attached so as to be able to open and close the opening of the main body, a first heater provided in the lower part of the baking chamber, a second heater provided in the upper part of the baking chamber, a grill provided between the heaters, a temperature detection element for detecting the temperature inside the baking chamber, and an operation unit, two first heaters and two second heaters are provided side by side in the front-rear direction,The first heater is a near-infrared heater, the second heater is a far-infrared heater, and the control circuit executes a program having a first time period during which both the first heater and the second heater are energized and a second time period during which only the first heater is energized. The control circuit executes a program having a first time period in which both the first heater and the second heater are energized, followed by a second time period in which only the first heater is energized. It is something.

[0009] Further, the cooking device according to claim 2 of the present invention is A cooking device having a main body having an opening and a baking chamber therein, a door attached so as to be able to open and close the opening of the main body, a first heater provided below the baking chamber, a second heater provided above the baking chamber, a grill provided between the heaters, a temperature detection element for detecting the temperature inside the baking chamber, and an operation unit, wherein the first heater is a near-infrared heater and the second heater is a far-infrared heater, and the device has a control circuit that executes a program having a first time period during which both the first heater and the second heater are energized and a second time period during which only the first heater is energized, and the control circuit has a first time period during which both the first heater and the second heater are energized after the second time period during which only the first heater is energized, within the single program. It runs the program. [Effects of the Invention]

[0010] The cooking device according to claim 1 of the present invention is configured as described above, and by heating the lower side of the food, whose surface is relatively hard to heat by the near infrared rays radiated from the first heater, for a longer period of time than the upper side of the food, whose surface is relatively easy to heat by the far infrared rays radiated from the second heater, it is possible to heat the top and bottom of the food evenly. Furthermore, by heating the food for a long period of time with near infrared rays, the inside of the food can be heated well.

[0011] Furthermore, by having the control circuit execute a program that has, within one program, a first period in which current is applied to both the first heater and the second heater, followed by a second period in which current is applied only to the first heater, the temperature inside the baking chamber is raised to a high temperature in a short time to heat the food to be cooked well, and then the lower and inside parts of the food to be cooked, which are relatively underheated, are heated, thereby allowing the food to be cooked well in a short time.

[0012] Furthermore, by having the control circuit execute a program within one program that has a first time period in which current is passed to both the first heater and the second heater, after a second time period in which current is passed only to the first heater, in the case of a food item such as fried bread filled with ingredients that are particularly oily, the oil and moisture contained in the ingredients and the oil contained in the upper part of the bread part that encases the ingredients can be heated by the first heater to create a fried state before the heat makes the oil and moisture contained in the ingredients and the oil contained in the upper part of the bread part that encases the ingredients more fluid and causes gravity to cause them to bias downward, and the ingredients are heated with near-infrared rays to prevent the oil and moisture from moving downward, and then the entire food item is heated by both heaters, thereby preventing uneven heating and effectively reproducing the fried state of the food item. [Brief explanation of the drawings]

[0013] [Figure 1] 1 is a cross-sectional view of a cooking device according to a first embodiment of the present invention. [Figure 2] FIG. [Figure 3] 10 is an explanatory diagram showing the waveform of the current flowing through the entire heater at the start of heating and the ON timing of each relay. FIG. [Figure 4] 10 is an explanatory diagram showing the temperature of the baking chamber and the on / off timing of each relay in the toast mode of the first embodiment. FIG. [Figure 5] FIG. 10 is an explanatory diagram showing the temperature of the baking chamber and the on / off timing of each relay in the curry bread mode. [Figure 6] FIG. 10 is an explanatory diagram showing the temperature of the baking chamber and the on / off timing of each relay in the frozen curry bread mode. [Figure 7] 10 is an explanatory diagram showing the temperature of the baking chamber and the on / off timing of each relay in the frozen French bread mode of the same. DETAILED DESCRIPTION OF THE INVENTION

[0014] An embodiment of the present invention will be described below with reference to FIGS. 1 to 7. Reference numeral 1 denotes a toaster oven serving as a cooking device of the present invention. This toaster oven 1 comprises a main body 2 and a door 3. The main body 2 has a baking chamber 4 formed therein and an opening 5 on the front side. The opening 5 can be opened and closed by the door 3. The baking chamber 4 is provided with two first heaters 6a, 6b, two second heaters 7a, 7b, and a grill 8. The first heaters 6a, 6b are arranged below the grill 8, side by side in the front-to-back direction. The second heaters 7a, 7b are arranged above the grill 8, side by side in the front-to-back direction. The grill 8 is configured to be pulled forward as the door 3 is opened and pushed backward as the door 3 is closed. Reference numeral 9 denotes a handle that is gripped when opening or closing the door 3.

[0015] The first heaters 6a and 6b are both lamp heaters, and in this embodiment, both are called halogen lamp heaters. Although not shown, a halogen lamp heater is constructed by inserting a tungsten or other filament into a glass tube and sealing the glass tube with halogen gas. In other words, a halogen lamp heater has a structure similar to that of an incandescent light bulb. Tungsten, the material of the filament of a halogen lamp heater, has a characteristic that its electrical resistance increases with increasing temperature, and its electrical resistance at the heating temperature is more than 10 times its electrical resistance at room temperature. Therefore, the first heaters 6a and 6b, which are halogen lamp heaters, are prone to large inrush currents at the moment of power on. Halogen lamp heaters are near-infrared heaters that emit a large amount of near-infrared radiation. On the other hand, the second heaters 7a and 7b are both carbon heaters. Although not shown, a carbon heater is constructed by inserting a carbon heating element into a glass tube and sealing an inert gas in the glass tube. The carbon heating element has a small difference in electrical resistance between room temperature and the temperature at which it heats up. Therefore, the second heaters 7a and 7b, which are carbon heaters, have almost no inrush current when they are first energized. The carbon heaters are far-infrared heaters that emit a large amount of far-infrared rays.

[0016] FIG. 2 is a schematic diagram of the electrical circuit of the toaster oven 1. As shown in this diagram, the first heaters 6a and 6b and the second heaters 7a and 7b are connected in parallel to an AC power supply 10. The first heater 6a and the first heater 6b are also connected in parallel to the AC power supply 10. The second heaters 7a and 7b are connected in series. A first relay 11a is connected in series with the first heater 6a. Similarly, a first relay 11b is connected in series with the first heater 6b. Furthermore, a second relay 12 is connected in series with the series circuit of the second heaters 7a and 7b. The first relays 11a and 11b and the second relay 12 are each normally open. A relay drive circuit 13 is provided to operate these relays 11a, 11b, and 12. Reference numeral 14 denotes a control circuit, 15 denotes an operation unit, 16 denotes a display unit, and 17 denotes a temperature sensor as a temperature detection element for detecting the temperature inside the baking chamber 4.

[0017] Next, the operation of this embodiment will be described. First, a user connects a power plug (not shown) to the AC power supply 10, opens the door 3, places bread or other food to be cooked on the grill 8, and then closes the door 3. Then, by operating the operation unit 15, the control circuit 14 turns on the normally open relays 11a, 11b, and 12 via the relay drive circuit 13. More specifically, the relay drive circuit 13 first turns on the first relay 11a, then turns on the first relay 11b one second later, and then turns on the second relay 12 one second later.

[0018] By turning on each of the relays 11a, 11b, and 12 in this manner, a current flows through the entire heater of the toaster oven 1, as shown in FIG. 3 . That is, the moment the first relay 11a is turned on, an inrush current flows through the first heater 6a. At this point, the current flowing through the first heater 6a becomes the current flowing through the heater of the toaster oven 1. This inrush current flows through the first heater 6a alone, so it can be kept relatively small. This inrush current decreases over time. The current flowing through the heater of the toaster oven 1 then converges to the rated current value of the first heater 6a within one second before the first relay 11b is turned on. Next, the moment the first relay 11b is turned on, an inrush current flows through the first heater 6b. At this point, the current flowing through the first heaters 6a and 6b becomes the current flowing through the heater of the toaster oven 1. The inrush current at this time can be kept relatively small because it is an inrush current flowing through only the first heater 6b. This inrush current decreases over time. The current flowing through the heaters of the toaster oven 1 converges to the sum of the rated current values ​​of the first heaters 6a and 6b within one second before the second relay 12 is turned on. Furthermore, when the second relay 12 is turned on, no inrush current flows through the second heaters 7a and 7b, and a current of the rated current value flows from the beginning. At this point, current flows through all heaters of the toaster oven 1. Therefore, the moment the second relay 12 is turned on, a current equal to the sum of the rated current values ​​of the heaters flows through the entire heaters of the toaster oven 1.

[0019] As described above, when the first heaters 6a, 6b and the second heaters 7a, 7b are energized and the temperature in the baking chamber 4 rises, the first heaters 6a, 6b and the second heaters 7a, 7b are controlled on and off based on the temperature in the baking chamber 4 detected by the temperature sensor 17. The first heaters 6a, 6b, which are halogen lamp heaters that emit a large amount of near-infrared rays, and the second heaters 7a, 7b, which are carbon heaters that emit a large amount of far-infrared rays, are controlled on and off in a coordinated manner. However, the control circuit 14 is configured to be able to execute several heating pattern programs, and some programs may have a first time period in which all heaters 6a, 6b, 7a, 7b are energized and a second time period in which only the first heaters 6a, 6b are energized. When all heaters 6a, 6b, 7a, 7b are energized, the heaters are controlled on and off in a coordinated manner. In this case, as in the case of starting heating, the first relay 11a is turned on to energize the first heater 6a, one second later the first relay 11b is turned on to energize the first heater 6b, and one second later the second relay 12 is turned on to energize the second heaters 7a and 7b. On the other hand, when energizing only the first heaters 6a and 6b, these are controlled to be turned on and off in conjunction with each other. In this case, as in the case of starting heating, the first relay 11a is turned on to energize the first heater 6a, and one second later the first relay 11b is turned on to energize the first heater 6b. Even during on / off control of the first heaters 6a, 6b, an inrush current flows through the first heaters 6a, 6b the moment the first relays 11a, 11b are turned on. Therefore, by energizing the first heaters 6a and 6b with a time lag, the inrush current of the entire heater of the toaster oven 1 can be reduced. However, unlike when heating starts, the filaments of the first heaters 6a, 6b are in a slightly warm state, so the inrush current during on / off control is smaller than the inrush current at the start of heating. Note that during on / off control of the first heaters 6a, 6b, the timings at which both heaters are turned off may be simultaneous or may be separated by one second.

[0020] In this way, the first heaters 6a, 6b, which are near-infrared heaters, and the second heaters 7a, 7b, which are far-infrared heaters, can effectively heat food such as bread placed on the grill 8. In particular, by appropriately controlling the first heaters 6a, 6b and the second heaters 7a, 7b, food can be heated appropriately according to the type of food.

[0021] The control patterns and operations of the first heaters 6a, 6b and the second heaters 7a, 7b are described below. FIG. 4 is an explanatory diagram showing the temperature of the baking chamber 4 and the on / off timing of the relays 11a, 11b, and 12 in the toast mode. To heat food in the toast mode, a loaf of bread is placed on the grill 8, the door 3 is closed to place the loaf of bread in the baking chamber 4, and the operation unit 15 is operated to select the toast mode and begin cooking. In the toast mode, first, the relays 11a, 11b, and 12 are turned on, thereby energizing all of the heaters 6a, 6b, 7a, and 7b. As described above, the on-timing of the relays 11a, 11b, and 12 is shifted by one second. The heaters 6a, 6b, 7a, and 7b are not repeatedly turned on and off, but are continuously energized. Then, when a predetermined time tt1 has elapsed since the start time tt0 of energizing the first heater 6a, the first relays 11a and 11b are kept on, thereby keeping the first heaters 6a and 6b energized, and the second relay 12 is turned off, thereby turning off the second heaters 7a and 7b. After that, when a predetermined time tt2 has elapsed since the start time tt0 of energizing the first heater 6a, the first relays 11a and 11b are turned off, thereby turning off the first heaters 6a and 6b. That is, during a first time period from time tt0 to time tt1, both the first heaters 6a and 6b and the second heaters 7a and 7b are energized. Furthermore, during a second time period from time tt1 to time tt2, only the first heaters 6a and 6b are energized. Note that times tt1 and tt2 are preset based on the desired browning and the number of slices of bread.

[0022] When the heaters 6a, 6b, 7a, and 7b are energized in this manner, the bread is first heated from above and below. At this time, the baking chamber 4 is heated by all of the heaters 6a, 6b, 7a, and 7b, so the temperature quickly rises to a high level. The surface of the bread is then toasted by infrared rays emitted from the heaters 6a, 6b, 7a, and 7b. As described above, the first heaters 6a and 6b are near-infrared heaters that toast the bread from below, whereas the second heaters 7a and 7b are far-infrared heaters that toast the bread from above. The near-infrared rays emitted from the first heaters 6a and 6b have a strong effect of heating the inside of the bread, while the far-infrared rays emitted from the second heaters 7a and 7b have a strong effect of toasting the surface of the bread. Therefore, at the end of the first time period (time tt1), the top surface of the bread is darker in color than the bottom surface. Then, during the second time period (from time tt1 to time tt2), only the first heaters 6a and 6b are energized, so that the bottom surface of the bread continues to be heated by the infrared rays emitted from the first heaters 6a and 6b. This not only ensures that the top and bottom surfaces of the bread are toasted to a nearly uniform color, but also allows the interior of the bread to be heated for a long period of time by the near-infrared rays, resulting in a lightly browned surface and a hot, toasted interior.

[0023] FIG. 5 is an explanatory diagram showing the temperature of the baking chamber 4 and the on / off timing of each relay 11a, 11b, and 12 in the curry bread mode. When heating an item in the curry bread mode, the curry bread is placed on the grill 8, the door 3 is closed to place the curry bread in the baking chamber 4, and the operation unit 15 is operated to select the curry bread mode and start cooking. Note that the item to be heated in the curry bread mode is not limited to curry bread, but also includes fried bread stuffed with oily ingredients. However, here, "curry bread" will be used as a representative example. In this curry bread mode, the first relays 11a and 11b are first turned on to energize the first heaters 6a and 6b. Note that the on-timing of the first relays 11a and 11b is delayed by one second, as described above. Furthermore, the heaters 6a and 6b are repeatedly turned on and off by controlling the relays 11a and 11b on and off based on a signal from the temperature sensor 17. When a predetermined time tc1 has elapsed since the start time tc0 of energizing the first heater 6a, the second relay 12 is turned on, thereby turning on the second heaters 7a and 7b. That is, after time tc1, the relays 11a, 11b, and 12 are turned on and off, thereby energizing all of the heaters 6a, 6b, 7a, and 7b while controlling their on and off states. After that, when a predetermined time tc2 has elapsed since the start time tc0 of energizing the first heater 6a, the relays 11a, 11b, and 12 are turned off, thereby turning off the energization of the heaters 6a, 6b, 7a, and 7b. That is, during a second time period from time tc0 to time tc1, only the first heaters 6a and 6b are energized while being on / off controlled, and during a first time period from time tc1 to time tc2, both the first heaters 6a and 6b and the second heaters 7a and 7b are energized while being on / off controlled.

[0024] When the first heaters 6a and 6b are energized in this manner, the curry bread is first heated from below during the second time period by infrared rays containing a large amount of near-infrared rays. By first heating the curry bread from below in this manner, the oil and moisture contained in the curry bread's ingredients, and the oil contained in the upper part of the bread portion enclosing the ingredients, become more fluid due to the heat and are then pulled downward by gravity. Before this happens, the oil contained in the lower part of the bread portion is heated and fried by the first heaters 6a and 6b. At the same time, the ingredients of the curry bread are heated to a high temperature by the near-infrared rays emitted from the first heaters 6a and 6b. At this time, the downward movement of the oil contained in the upper part of the bread portion of the curry bread is suppressed. Then, by heating the entire curry bread using all heaters 6a, 6b, 7a, and 7b during the first time period, uneven heating is suppressed. In particular, since the second heaters 7a and 7b are far-infrared heaters, the oil contained in the bread portion on the upper surface of the curry bun is heated effectively by far-infrared rays, thereby recreating the deep-fried state of the bread portion. Also, since the first heaters 6a and 6b, which are near-infrared heaters, heat the ingredients from below for a long period of time, the ingredients that tend to be concentrated downward due to gravity inside the curry bun can be heated effectively.

[0025] The inventors also tested a case where, similar to the toast mode, the curry bread was heated by energizing the first heaters 6a, 6b and the second heaters 7a, 7b, and then only the first heaters 6a, 6b. This meant that the first time period occurred before the second time period. When controlled in this manner, the oil and moisture contained in the curry bread became more fluid due to the heat, and were concentrated to the bottom of the curry bread by gravity. As a result, the bottom portion of the curry bread was not fried, and instead, it was simply heated and became overly oily and overly moist. Therefore, when heating fried breads filled with oily ingredients, such as curry bread, unlike other breads, it was found appropriate to first heat the bottom portion of the curry bread with the first heaters 6a, 6b, which are near-infrared heaters, and then heat the entire curry bread with the first heaters 6a, 6b and the second heaters 7a, 7b. This meant that the second time period occurred before the first time period.

[0026] FIG. 6 is an explanatory diagram showing the temperature of the baking chamber 4 and the on / off timing of each relay 11a, 11b, and 12 in the frozen curry bread mode. When heating an object to be cooked in the frozen curry bread mode, the user places the object, i.e., frozen curry bread, on the grill 8, closes the door 3 to place the frozen curry bread in the baking chamber 4, and operates the operation unit 15 to select the frozen curry bread mode and begin cooking. Note that the object to be heated in the frozen curry bread mode is not limited to frozen curry bread; it can also be frozen fried bread stuffed with oily ingredients. However, here, we will refer to "frozen curry bread" as a representative example. Unlike the curry bread mode, in the frozen curry bread mode, the relays 11a, 11b, and 12 are first turned on, thereby energizing all of the heaters 6a, 6b, 7a, and 7b. As mentioned above, the on-timing of each relay 11a, 11b, and 12 is shifted by one second. Furthermore, the heaters 6a, 6b, 7a, and 7b are repeatedly turned on and off by controlling the relays 11a, 11b, and 12 on and off based on a signal from the temperature sensor 17. When a predetermined time tf1 has elapsed since the start time tf0 of energizing the first heater 6a, only the first relays 11a and 11b are continuously on and off, thereby continuing to energize the first heaters 6a and 6b while controlling their on and off states, and the on and off control of the second relay 12 is stopped and turned off, thereby turning off the energization of the second heaters 7a and 7b. After that, when a predetermined time tf2 has elapsed since the start time tf0 of energizing the first heater 6a, the first relays 11a and 11b are turned off, thereby turning off the energization of the first heaters 6a and 6b. That is, during a first time period from time tf0 to time tf1, both the first heaters 6a and 6b and the second heaters 7a and 7b are energized while being on / off controlled, and during a second time period from time tf1 to time tf2, only the first heaters 6a and 6b are energized while being on / off controlled.

[0027] When the heaters 6a, 6b, 7a, and 7b are energized in this manner, the frozen curry bread is first heated from above and below. At this time, the inside of the baking chamber 4 is heated by all of the heaters 6a, 6b, 7a, and 7b, so it quickly reaches a high temperature. Then, the oil contained in the bread portion on the surface of the frozen curry bread is heated by the infrared rays emitted from the heaters 6a, 6b, 7a, and 7b. As a result, the bread portion on the surface of the frozen curry bread becomes fried. As described above, the first heaters 6a and 6b are near-infrared heaters that heat the frozen curry bread from below, while the second heaters 7a and 7b are far-infrared heaters that heat the frozen curry bread from above. The near-infrared rays emitted from the first heaters 6a and 6b have a strong effect of warming the interior of the frozen curry bread, while the far-infrared rays emitted from the second heaters 7a and 7b have a strong effect of heating the oil on the surface of the frozen curry bread. Therefore, at time tf1, when the first time period ends, the top side of the frozen curry bread is more fried than the bottom side. By continuing to energize only the first heaters 6a and 6b while controlling their on / off operation during the second time period from time tf1 to time tf2, the bottom side of the frozen curry bread continues to be heated by the infrared rays emitted from the first heaters 6a and 6b during the second time period. This not only ensures that the entire frozen curry bread is fried to a substantially uniform degree, but also prolongs the heating of the interior of the frozen curry bread by the near-infrared rays, resulting in a curry bread with a well-fried surface and a hotly cooked interior.

[0028] As described above, in the frozen curry bread mode, unlike the curry bread mode, the relays 11a, 11b, and 12 are first controlled on and off during a first time period to continuously energize all of the heaters 6a, 6b, 7a, and 7b while controlling their on and off states. Then, in a second time period, only the first relays 11a and 11b are controlled on and off to continuously energize only the first heaters 6a and 6b while controlling their on and off states. At the same time, the on and off control of the second relay 12 is stopped and turned off, thereby turning off the second heaters 7a and 7b. That is, in the frozen curry bread mode, the first time period is set before the second time period. This is because, in the case of a frozen curry bread, the temperature at the start of cooking, particularly the temperature of the ingredients inside, is low, so the fluidity of oil and moisture is low. Therefore, even if the entire frozen curry bread is heated, the lower part of the frozen curry bread is less likely to become excessively oily and moist, unlike a room-temperature curry bread. Therefore, in the case of the frozen curry bread, it is better to heat the oil contained in the bread part that encases the ingredients in the first time period to fry the bread part, and then heat the ingredients inside to a high temperature in the second time period.

[0029] FIG. 7 is an explanatory diagram showing the temperature of the baking chamber 4 and the on / off timing of each relay 11a, 11b, and 12 in the frozen French bread mode. When heating food in the frozen French bread mode, the user places the frozen French bread on the grill 8, closes the door 3, and places the frozen French bread in the baking chamber 4. Then, the user operates the operation unit 15 to select the frozen French bread mode and begin cooking. In this frozen French bread mode, the relays 11a, 11b, and 12 are first turned on, thereby energizing all of the heaters 6a, 6b, 7a, and 7b. As mentioned above, the on-timing of each relay 11a, 11b, and 12 is shifted by one second. Furthermore, the heaters 6a, 6b, 7a, and 7b are repeatedly turned on and off by controlling the on / off of each relay 11a, 11b, and 12 based on a signal from the temperature sensor 17. Then, when a predetermined time tb1 has elapsed since the start time tb0 of energizing the first heater 6a, only the first relays 11a and 11b are continuously on / off controlled to energize only the first heaters 6a and 6b, while the on / off control of the second relay 12 is stopped and turned off to turn off the second heaters 7a and 7b. After that, when a predetermined time tb2 has elapsed since the start time tb0 of energizing the first heater 6a, the first relays 11a and 11b are turned off to turn off the first heaters 6a and 6b. That is, during a first time period from time tb0 to time tb1, both the first heaters 6a and 6b and the second heaters 7a and 7b are energized while being on / off controlled. Furthermore, during a second time period from time tb1 to time tb2, only the first heaters 6a and 6b are energized while being on / off controlled.

[0030] When the heaters 6a, 6b, 7a, and 7b are energized in this manner, the frozen French bread is first heated from above and below. At this time, the inside of the baking chamber 4 is heated by all of the heaters 6a, 6b, 7a, and 7b, so it quickly reaches a high temperature. Then, the surface of the frozen French bread is heated by infrared rays radiated from the heaters 6a, 6b, 7a, and 7b. As mentioned above, the first heaters 6a and 6b are near-infrared heaters that heat the frozen French bread from below, while the second heaters 7a and 7b are far-infrared heaters that heat the frozen French bread from above. Then, the first heaters 6a and 6b b While the near-infrared rays emitted from the first heaters 6a and 6b have a strong effect of heating the interior of the frozen French bread, the far-infrared rays emitted from the second heaters 7a and 7b have a strong effect of heating the surface of the frozen French bread. Therefore, at time tb1, when the first time period ends, the top surface of the frozen French bread is heated more than the bottom surface. This tendency is particularly pronounced in the case of French bread, which is often cut thickly. Then, during the second time period from time tb1 to time tb2, by continuing to energize only the first heaters 6a and 6b while controlling their on / off operation, the bottom surface of the frozen French bread continues to be heated by the infrared rays emitted from the first heaters 6a and 6b throughout the second time period. This not only ensures that the top and bottom surfaces of the frozen French bread are heated to approximately the same degree, but also ensures that the interior of the frozen French bread is heated by the near-infrared rays for a long period of time, resulting in a well-heated overall state. In particular, French bread has a looser interior than other breads, making it difficult for heat to reach the interior. Therefore, by heating the frozen French bread for a long period of time using near-infrared rays, the bread can be heated well overall.

[0031] As described above, the present invention provides a toaster oven 1 as a cooking device having a main body 2 having an opening 5 and a baking chamber 4 therein, a door 3 attached so as to be able to open and close the opening 5 of the main body 2, first heaters 6a, 6b provided in the lower part of the baking chamber 4, second heaters 7a, 7b provided in the upper part of the baking chamber 4, a grill 8 provided between the first heaters 6a, 6b and the second heaters 7a, 7b, a temperature sensor 17 as a temperature detection element that detects the temperature inside the baking chamber 4, and an operation unit 15, wherein the first heaters 6a, 6b are near-infrared heaters and the second heaters 7a, 7b are far-infrared heaters. The control circuit 14 executes a program having a first time period during which power is supplied to both the first heaters 6a, 6b and the second heaters 7a, 7b, and a second time period during which power is supplied only to the first heaters 6a, 6b. This allows the top and bottom of the food to be heated evenly by heating the bottom side, whose surface is relatively less susceptible to heating by the near-infrared rays radiated from the first heater, for a longer period of time than the top side, whose surface is relatively more easily heated by the far-infrared rays radiated from the second heater, and also allows the inside of the food to be heated well by heating it for a longer period of time with the near-infrared rays.

[0032] In addition, the present invention is directed to a method in which the control circuit 14 performs the following in one program: They are arranged side by side in the front-to-back direction. By executing a program having a first time period in which both the first heaters 6a, 6b and the second heaters 7a, 7b are energized, followed by a second time period in which only the first heaters 6a, 6b are energized, the temperature inside the baking chamber 4 is raised to a high temperature in a short time to heat the food to be cooked well, and then the lower and inside parts of the food to be cooked, which are relatively undercooked, are heated, thereby heating the food to be cooked well in a short time.

[0033] Furthermore, in the present invention, the control circuit 14 executes a program having a first time period in which power is supplied to both the first heaters 6a, 6b and the second heaters 7a, 7b after a second time period in which power is supplied only to the first heaters 6a, 6b. This makes it possible to reduce the power consumption of the food, particularly in the case of fried bread or the like that is filled with oily ingredients. , withinThe oil and moisture contained in the ingredients packed in the bottom and the oil contained in the upper part of the bread part enveloping the ingredients become more fluid due to heat and are forced downward by gravity, so that the underside of the bread part is heated by the first heaters 6a, 6b to create a fried state, and the ingredients are heated with near-infrared rays to prevent the oil and moisture from moving downward.Then, the entire food to be cooked is heated by both heaters 6a, 6b, 7a, 7b, so that uneven heating is prevented and the food can be well reproduced in a fried state.

[0034] The present invention is not limited to the above-described embodiments, and various modifications are possible within the scope of the invention. For example, the above-described embodiments illustrate the toast mode, curry bread mode, frozen curry bread mode, and frozen French bread mode, but other bread heating modes may be set in the same manner, and the present invention may also be applied to cooking devices other than toaster ovens. Furthermore, in this embodiment, the first heater and the second heater are controlled to be turned on and off in conjunction with each other during the first time period, but the first heater and the second heater may also be controlled to be turned on and off independently. In short, the control circuit may execute a program that enables the first heater and the second heater to be energized during the first time period. [Explanation of symbols]

[0035] 1. Toaster oven (heating cooking device) 2 Main unit 3 doors 4. Firing chamber 5 Opening 6a, 6b First heater 7a, 7b Second heater 8 Grill 11a, 11b First relay 12 Second Relay 14 Control circuit 15 Control section 17 Temperature sensor (temperature detection element)

Claims

1. A cooking device having a main body having an opening and a baking chamber therein, a door attached so as to be able to open and close the opening of the main body, a first heater provided in the lower part of the baking chamber, a second heater provided in the upper part of the baking chamber, a grill provided between the heaters, a temperature detection element for detecting the temperature inside the baking chamber, and an operation unit, two first heaters and two second heaters are provided side by side in the front-rear direction, A cooking device characterized in that the first heater is a near-infrared heater and the second heater is a far-infrared heater, and the cooking device has a control circuit that executes a program having a first time period in which both the first heater and the second heater are energized and a second time period in which only the first heater is energized, and the control circuit executes a program having a second time period in which only the first heater is energized after the first time period in which both the first heater and the second heater are energized.

2. A cooking device having a main body with an opening and a baking chamber inside, a door attached to the main body so as to be able to open and close the opening, a first heater provided at the bottom of the baking chamber, a second heater provided at the top of the baking chamber, a grill provided between the heaters, a temperature detection element for detecting the temperature inside the baking chamber, and an operating unit, A cooking device characterized in that the first heater is a near-infrared heater and the second heater is a far-infrared heater, and the cooking device has a control circuit that executes a program having a first time period in which both the first heater and the second heater are energized and a second time period in which only the first heater is energized, and the control circuit executes a program having a first time period in which both the first heater and the second heater are energized after the second time period in which only the first heater is energized.

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