JP3603356B2 - High frequency heating equipment - Google Patents

Description

[0001]
[Industrial applications]
The present invention relates to a high-frequency heating device for heating an object to be heated by high-frequency waves and steam.
[0002]
[Prior art]
FIG. 15 is a sectional view of a conventional high-frequency heating device. The heating chamber 1 is provided with a magnetron 2. A container 3 made of a low-dielectric-constant material is provided in the heating chamber 1, and water 4 is placed at the bottom. A container 5 is provided on the container 3. A small hole 6 is provided on the bottom surface of the container 5. The food 7 is placed in the container 5. The upper surface of the container 5 is covered with a lid 8. Radio waves from the magnetron 2 heat the water 4 in the container 3 at high frequency to generate steam. This steam enters the container 5 through the small holes 6 and steam-heats the food 7.
[0003]
FIG. 16 is a sectional view of another conventional high-frequency heating device. The heating chamber 9 is provided with a magnetron 10. In the heating chamber 9, a food 11 to be heated is provided. Food 11 is placed in a dish 12. A tank 13 is provided outside the heating chamber 9 and water 14 is put inside. A heater 15 is provided at the bottom of the tank 13 to heat the water 14 and generate steam. The generated steam enters the heating chamber 9 through the pipe 16. The food 11 is high-frequency heated by radio waves from the magnetron 10. The food 11 is also steam-heated by steam from the tank 13.
[0004]
FIG. 17 is a sectional view of another conventional high-frequency heating device. The heating chamber 19 is provided with a magnetron 18. In the heating chamber 19, the upper surface and the side wall surface of the heating chamber 19 are covered with a porous water-absorbing material 17 made of a low dielectric material, water is contained in the water-absorbing material 17, and the water is absorbed from the water-absorbing material 17 by a radio wave from the magnetron 18. Steam is emitted, and the steam heats the food 20 together with radio waves.
[0005]
With such a conventional configuration, the food is subjected to high-frequency heating or steam heating.
[0006]
[Problems to be solved by the invention]
However, in such a configuration, high-frequency heating of food is performed in an atmosphere of high humidity, for example, humidification similar to steam cooking, or humidification performed to prevent overheating and dehydration of food accompanying high-frequency heating. In the past, various things have been done, such as high-frequency heating, which has a humidifying function that can control the degree of moisturizing the food in response to the process of changing the heating of the food. there were. In addition, the generation of more steam than necessary caused the food to become sticky, and the walls of the heating chamber to drip and become flooded.
[0007]
First, in the conventional example shown in FIG. 15, since the food is put into the container and humidified and heated, the steam is excessively contained in the container and is suitable for steaming dishes such as chawanmushi. The surface was not suitable because it became sticky with extra moisture. Further, it takes time to release steam from the water accumulated in the container, and in some cases, it is necessary to prepare in advance such as raising the temperature of the water before heating the food.
[0008]
In the conventional example shown in FIG. 16, the steam does not stay around the food as in the example of FIG. 15, but the water stored in the water reservoir or the like is heated by a heater or the like to elevate the temperature and evaporate. It takes a long time to discharge the steam, and once the steam starts to be emitted, even if the heater is turned off, the steam continues to be emitted until the temperature of the water reservoir falls, so that it was difficult to control the humidity of the heating chamber. In addition, since the tank is heated with a heater, the water in the tank evaporates and concentrates, causing so-called scale, such as calcium and magnesium, contained in the water to precipitate and adhere to the heater and the inner wall of the tank and precipitate in the tank. Will come. For this reason, the thermal efficiency of evaporation has decreased, and the tank has to be cleaned frequently.
[0009]
In the conventional example shown in FIG. 17, if the water-absorbing material is used after being appropriately moistened, steam is generated earlier than in the examples shown in FIGS. It is not possible to make a moderate humidity. Further, the water of the water-absorbing material decreases due to evaporation while the cooking proceeds, and the amount of water of the water-absorbing material changes. As a result, the heating of the food by radio waves is affected by the change in the remaining amount of water in the water-absorbing material, so that the balance between the high-frequency heating and the steam heating becomes unstable, resulting in unstable cooking results.
[0010]
In any of the conventional examples, food could not be cooked with fine-grained humidification corresponding to high-frequency heating.
[0011]
Accordingly, the present invention provides an unnecessary heating of the evaporator when the humidity of the heating chamber does not rise due to a failure of a heating means or a water supply unit of the evaporator, a drainage of a water reservoir, or a clogging of a steam passage to the heating chamber. Another object of the present invention is to provide a high-frequency heating device capable of preventing water from flowing out of a water supply unit and preventing failure due to insufficient humidification of food.
[0012]
The evaporator is provided in a heating chamber, and the evaporator is made of ceramic. The evaporator is heated at a high frequency by applying a high-frequency heating element to the evaporating surface of the evaporator. An object of the present invention is to provide a high-frequency heating device having a simple configuration without a heating section of an evaporator.
[0013]
[Means for Solving the Problems]
In order to solve the above problems, the high frequency heating device of the present invention has the following configuration.
[0014]
That is, a heating chamber for heating the object to be heated, a high-frequency generating means coupled to irradiate the heating chamber with radio waves, and an evaporating apparatus including a heating means for evaporating water for supplying steam to the heating chamber. A water supply unit that supplies water to the evaporator, a water amount adjusting unit that adjusts a water amount of the water supply unit, and a water reservoir that stores water to the water supply unit, Measuring means for measuring the humidity in the heating chamber, When the humidity of the heating chamber does not exceed a certain value within a certain time after the start of cooking, the heating unit stops heating the evaporator and supplies water to the water supply unit, and notifies the user of the result. It has a configuration with means.
[0015]
Also, In addition to the above, An evaporator is provided in the heating chamber, and the evaporator has a structure in which the material of the evaporator is ceramic and a heating element that generates heat by high frequency is applied to the evaporator surface of the evaporator.
[0016]
[Action]
The present invention has the following operations by the above configuration.
[0017]
By using the control means, the humidity of the heating chamber is set within a certain period of time due to a failure such as clogging of a steam passage to the heating chamber or water not flowing out of a water supply unit of the evaporator, for example, a food set for a certain time. If the value does not exceed a certain value within the cooking time, the water supply to the water supply unit is stopped to stop the function of the evaporator, and the user can be notified of the result by a means for notifying the result.
[0018]
Further, the evaporator is provided in a heating chamber, the evaporator is made of a ceramic material of the evaporator, and a heating element that generates heat by high frequency is applied to an evaporating surface of the evaporator. Since the water from the water supply section is evaporated, no special heating section is required for the evaporator.
[0019]
【Example】
Hereinafter, a high-frequency heating device according to an embodiment of the present invention will be described with reference to the drawings.
[0020]
(Example 1)
FIG. 1 is a sectional view of a high-frequency heating device according to one embodiment of the present invention. FIG. 2 is a main circuit diagram of the high-frequency heating device for controlling FIG. As shown in FIG. 1, a waveguide 22 is connected and provided above the heating chamber 21. The waveguide 22 is provided with a magnetron 23 which is a radio wave oscillator. Radio waves from the magnetron 23 are emitted from the opening 24 into the heating chamber 21 via the waveguide 22. In the lower part of the heating chamber 21, a food 25 to be heated is placed on a heated object mounting table 26 made of a low dielectric constant material. An evaporator 85 for generating steam is provided on the side surface of the heating chamber 21, and the opening 34 through which the steam passes is provided between the evaporator 85 and the heating chamber 21. The evaporator 85 has an evaporator 28 having a tray for evaporating water at a lower part in the evaporator 85. The evaporator 28 has a built-in heater 29 and is heated by the evaporator. The water supplied to the evaporator 28 is dropped into the evaporator 28 from a water supply unit 27 having a water supply opening above the evaporator 28. The water supply unit 27 is connected to a water reservoir 31 made of a resin molded product such as PP via an electromagnetic valve 30 for controlling water supply, and is provided at a position lower than the water reservoir 31 so that water flows down by gravity. The water reservoir 31 has a water supply cap 33 and opens it to inject water. Further, an opening 35 is provided on the wall surface of the heating chamber 21 to block radio waves and allow ventilation inside the heating chamber 21, and a humidity sensor 36 is provided at this portion outside the heating chamber 21.
[0021]
With this configuration, when the high-frequency heating device starts, a radio wave is oscillated from the magnetron 23 and irradiated into the heating chamber 21 to heat the food 25 with high frequency. On the other hand, the heater 29 of the evaporator 85 is also energized to heat the evaporator 28. When the temperature of the evaporator 28 reaches a sufficient temperature, the electromagnetic valve 30 is opened, and water is supplied to the water supply unit 27, and the water falls into the evaporator 28. The temperature of the evaporator 28 is sufficiently raised, and the water that has fallen into the evaporator 28 evaporates quickly. The vapor evaporated by the evaporator 85 is sequentially extruded from the evaporator 85 and flows into the heating chamber 21 to increase the humidity of the heating chamber 21 and humidify the food 25. The humidity of the heating chamber 21 is simultaneously measured by the humidity sensor 36 through the opening 35 on the side wall of the heating chamber. The humidity sensor 36 is connected to the control circuit 40 of FIG. 2, and the control circuit 40 intermittently relays a relay 38 connected in series to the solenoid valve 30 in accordance with the value measured by the humidity sensor 36, from the water supply unit 27. If the outflow water is controlled and the water in the water supply unit 27 is stopped, the generation of steam stops, and the humidity of the heating chamber 21 decreases. To raise the humidity, the solenoid valve 30 may be opened. Since the heater 29 of the evaporator 28 can also control the temperature of the evaporator by controlling the relay 37 connected in series by the control circuit 40, the vaporization speed and the vapor temperature of the vapor can be controlled. Since the water reservoir 31 and the tube 76 of the piping do not have a heating section, there is no accumulation of scale due to the heating of the water, so that scale removal is unnecessary and sanitary. Therefore, since the high-frequency heating device can be started and steam can be quickly generated and sent to the heating chamber 21 and the humidity of the heating chamber 21 can be arbitrarily set and controlled, various kinds of fine and stable heating and humidification control can be performed with a simple configuration. It can be used for cooking.
[0022]
Further, the circuit constant of the control circuit 40 is determined so that the humidity around the food 25 in the heating chamber 21 becomes around the saturated steam by the above-described operations of the humidity sensor 36, the control circuit 40, and the solenoid valve 30. With this configuration, the humidity around the food 25 is stably controlled before and after the saturated steam. Therefore, the disadvantage of the dehydration of the food, which is performed only by the high-frequency heating, is the shrinkage or hardening, or the sticky surface of the food 25 due to the supersaturated steam and the heating chamber. 21 can be prevented from being soaked in water by dew drops, and delicious cooking with steam unlike conventional steam cooking can be stably and easily performed.
[0023]
Further, the humidity sensor 36 for measuring the humidity in the heating chamber 21 and the control circuit 40 are used, and the circuit constant of the control circuit 40 is determined to a value corresponding to the humidity required for cooking. The relay 39 shown in FIG. 2 is kept OFF so that the high-frequency heating does not start while the value is not reached. When the value is reached, the relay 39 is turned ON and the high-voltage transformer 43 is energized to activate the magnetron 23 to start the high-frequency heating. Is done. With this configuration, it is possible to prevent high-frequency heating from starting in a state in which the heating chamber 21 does not have the required humidity, thereby preventing the heating finish of the food 25 from being deteriorated. Failure of the heating finish can be prevented.
[0024]
Further, using the humidity sensor 36 and the control circuit 40 for measuring the humidity in the heating chamber 21, the humidity in the heating chamber 21 is controlled within a certain period of time such as a set cooking time of the food, for example, after the high-frequency heating device becomes a star. When the constant does not reach a certain value determined by the setting of the circuit constant of the control circuit 40, a signal is issued from the control circuit 40 to turn off the relay 37, the relay 38 and the relay 39 to heat the evaporator 28 and supply water to the evaporator 28. Is stopped, the power supply to the magnetron 23 is also stopped, and a display indicating that no steam is emitted, for example, a display of "water supply" is displayed on the display tube 41. With this configuration, when a failure such as clogging of a steam passage to the heating chamber 21 or water does not flow out from the water supply unit 27 of the evaporator 85, or a failure in which the humidity of the heating chamber 21 does not increase, the water supply unit 27 is stopped. The water supply is stopped to stop the function of the evaporator 85, the result is notified, and failure due to protection of the evaporator 28 or insufficient humidification of the food 25 is prevented.
[0025]
Further, when the humidity in the heating chamber 21 is higher than the circuit constant corresponding to the target humidity of the control circuit 40 by using the humidity sensor 36 for measuring the humidity in the heating chamber 21 and the control circuit 40, The humidification of the heating chamber 21 is stopped by outputting a signal from the control circuit 40, turning off the relay 38, closing the electromagnetic valve 30 and stopping the supply of water to the evaporator 28. If the humidity of the heating chamber 21 is lower than the target humidity, the solenoid valve 30 is turned on to supply water to the evaporator 28 and supply steam to the heating chamber 21. With this configuration, only the necessary steam is evaporated in the evaporating section due to the intermittent supply of the water supply section, so that the generation of the steam can be stopped in a short time, so that the steam generation can be performed with good time response and fine-grained control can be performed.
[0026]
(Reference Example 1)
FIG. 3 is a sectional view of a high-frequency heating device according to another reference example of the present invention. FIG. 4 is a partial view showing the intake / exhaust opening of the wall surface facing the circulation fan 51 as viewed from the inside of the heating chamber 44 of FIG. As shown in FIG. 3, a waveguide 45 is connected and provided above the heating chamber 44. The waveguide 45 is provided with a magnetron 46 which is a radio wave oscillator. Radio waves from the magnetron 46 are irradiated into the heating chamber 44 via the waveguide 45. In the lower part of the heating chamber 44, a food 49 to be heated is placed on a heated object mounting table 50 made of a low dielectric constant material. A circulation fan 51 for circulating air or steam in the heating chamber 44 is provided outside the rear surface of the heating chamber 44, and the circulation fan 51 is rotated by a motor 52. The periphery of the circulation fan 51 is partitioned by a wall, and the rear surface of the heating chamber 44 is blown out to the heating chamber 44 by the opening 48 through which the air or steam flows into the circulation fan 51 and the circulation fan 51 as shown in FIG. It has an opening 47. An evaporator 86 for generating steam is provided below the circulation fan 51. The evaporator 86 supplies the evaporator 28 for evaporating water, the heater 29 for heating the evaporator 28, and water to the evaporator 28. It has a water supply section 27. The water to the water supply unit 27 is sent from a water reservoir 31 made of a resin molded product such as PP that stores water via an electromagnetic valve 30 that controls water to be supplied. Further, an opening 57 is provided on the wall surface of the heating chamber 44 to block radio waves and allow ventilation inside the heating chamber 44, and a humidity sensor 36 is provided outside the heating chamber 44. The steam generated by the evaporator 86 is drawn into the center of the circulation fan 51 through a gap 87 between the partition plate 53 provided below the circulation fan 51 and the back plate of the heating chamber 44.
[0027]
With this configuration, the steam generated by the evaporator 86 is sucked into the center of the circulation fan 51 by the rotation of the circulation fan 51 as described above, and is then pushed out and enters the heating chamber 44 through the opening 47 of the heating chamber 44. The heating chamber 44 is humidified. Further, the air is again sucked into the center of 51 by the circulation fan through the opening 48 of the heating chamber 44 and circulated in the heating chamber 44 while containing the vapor from the evaporator 86. The operation and control of the evaporator 28, the heater 29, and the water supply unit 27 of the evaporator 86, the water reservoir 31 for supplying water to the water supply unit 27, and the solenoid valve 30 have been described with reference to FIGS. The description is omitted because it is the same as the object. With the function of the circulation fan 51, the steam in the heating chamber 44 can be circulated, and the humidity in the heating chamber 44 can be made more uniform. In addition to making the cooking uniform, the dehumidifying portion of the heating chamber where there is no circulation fan 51, such as a steam outlet of the heating chamber 44, where the dew drops are likely to be reduced, and the heating chamber is clean. Makes it easier to use.
[0028]
(Reference Example 2)
FIG. 5 is a cross-sectional view of a high-frequency heating apparatus according to another reference example of the present invention. In the high-frequency heating apparatus shown in FIG. The circulating fan, the steam generating structure, and the function are the same as those in FIG. 3 except that the opening of the wall surface of the heating chamber is a side surface so that the air from the circulating fan spreads over the upper surface of the object mounting table, and the description is omitted. As shown in FIG. 5, the heating chamber 89 is provided with a plurality of rails 55 of a heated object mounting table 90 on which the food 56 is placed on the side surface of the heating chamber 89 so that the food 56 can be cooked in multiple stages. The side wall surface of the heating chamber 89 facing the circulation fan 51 has an opening 92 for suctioning air to the circulation fan and an opening 91 for blowing air out to the heating chamber 89. These openings and the multi-stage heated object mounting table 90 An appropriate gap is provided so that the air including the air circulates on the upper surface of each heated object mounting table 90.
[0029]
With such a configuration, steam can be circulated to the food from the side of each shelf, and even a large amount of cooking can be heated with uniform steam using the steam with uniform steam.
[0030]
(Reference Example 3)
FIG. 6 shows another embodiment of the present invention, in which a heater 54 for heating the circulating air is added around the circulating fan 51 of the high-frequency heating device of FIG. It is a partial view showing the side wall surface which was done.
[0031]
The steam generated by the evaporator 86 shown in FIG. 3 loses heat energy by touching the food 49 or the wall surface of the heating chamber 44, and the steam whose temperature is excessively lowered becomes unnecessary for cooking. On the other hand, by heating and circulating the air containing the steam in the heating chamber 44 by the heater 54 shown in FIG. 6, the steam having lost the heat energy is heated again and hits the food, so that the steam generated once can be reused. There is no need to generate new steam for that. As a result, since excess steam does not collect in the heating chamber 44, the humidified state of the food 49 is stabilized. In addition, since generation of unnecessary steam is suppressed, the number of times of replacement of water in the water reservoir 31 is reduced, and dew drops in the heating chamber 44 are prevented.
[0032]
(Reference Example 4)
In the high-frequency heating apparatus shown in FIG. 1, the heating chamber 21 is not provided with an opening through which the air containing the steam in the heating chamber 21 exits the heating chamber 21 during cooking.
[0033]
With such a configuration, the controlled and adjusted humidity in the heating chamber 21 is not disturbed by the air outside the heating chamber 21 and can be kept in a stable state, so that finer cooking can be performed. Become.
[0034]
(Reference Example 5)
FIG. 7 is a sectional view of a high-frequency heating device according to another reference example of the present invention. FIG. 7 shows the high-frequency heating apparatus of FIG. 1 in which steam and air in the heating chamber can be ventilated. As shown in FIG. 7, an opening 58 for introducing air outside the heating chamber 93 and an opening 61 for discharging steam and air inside the heating chamber 93 are provided on the wall surface of the heating chamber 93. The opening 58 has an exhaust fan 60 and a blower motor 59 for rotating the exhaust fan 60 outside the heating chamber 93.
[0035]
With such a configuration, when the humidity in the heating chamber 93 is too high with respect to the set value set by the control circuit 40 in FIG. At this time, the exhaust fan 60 is stopped to stop the discharge. Thus, the humidity and temperature of the heating chamber 93 can be quickly reduced by the intake and exhaust of the heating chamber 93, and the humidification can be made quick by the quick evaporation by the evaporator 85, so that the variable response of the humidity of the heating chamber 93 is good. As a result, it is possible to respond satisfactorily when it is desired to change the humidity in the food cooking process.
[0036]
(Reference Example 6)
FIG. 8 is a sectional view of a high-frequency heating device according to another reference example of the present invention. FIG. 8 adjusts the mounting position of the humidity sensor 36 of the high-frequency heating device of FIG. 1 in the heating chamber 94 in the height direction to the height of the food 25 on the heated object mounting table 26.
[0037]
With such a configuration, when the humidity in the heating chamber 94 is not made uniform by a circulation fan or the like, the humidity in the heating chamber 94 tends to be higher on the upper surface than on the lower surface due to the heat of the steam. Is adjusted to the height of the food 25 as much as possible, the humidity sensor 36 can detect the humidity close to the humidified state of the food 25, so that the humidity can be controlled more accurately.
[0038]
(Reference Example 7)
FIG. 9 is a cross-sectional view of a water reservoir of a high-frequency heating device according to another reference example of the present invention and the vicinity of a water receiver. The water reservoir 64 shown in FIG. 9 is such that the water reservoir described in FIGS. 1 to 3 can be detachably attached to the high-frequency heating device. As shown in FIG. 9, the water reservoir 64 has a water supply cap 67, and the cap 67 has an opening 72 for discharging the water 65 of the water reservoir 64. The water reservoir 64 is used with the cap 67 facing downward, and water coming out of the cap is collected in the water receiver 63. The water 66 stored in the water receiver 63 is supplied to the evaporator through the tube 96 and the solenoid valve 30. The configuration of the cap 67 and the water receiving portion 63 is such that when the water surface of the water 66 of the water receiver 63 falls below the L surface of the cap 67, the water 65 is discharged from the water reservoir 64 and becomes higher than the L surface like the M surface. For example, since the discharge of the water 65 stops, the water 65 of the water reservoir 64 is sequentially discharged in the setting of the L surface. The cap 67 has means for stopping the discharge of the water 65 by the valve 71 when the water reservoir 64 is removed from the water receiver 63. The inside of the cap 67 is provided with a valve 71 and a spring 68, and the water receiver 63 is provided with a pin 97 for pushing up the valve 71. If the water reservoir 64 is installed in the water receiver 63, the pin 97 pushes up the valve 71 of the cap 67. When the opening 72 is opened and the water reservoir 64 is removed from the water receiver 63, the valve 71 is pushed down by the spring 68 and the opening 72 is closed.
[0039]
With such a configuration, since the water reservoir 64 is detachable, water can be easily supplied to the water reservoir 64. Further, the remaining water in the water reservoir 64 after cooking can be easily disposed of, the washing is easy, and the water used for the steam can be easily maintained clean.
[0040]
(Reference Example 8)
FIG. 10 is a sectional view of a water reservoir included in a high-frequency heating device according to another reference example of the present invention. The water reservoir 74 shown in FIG. 10 is used as the water reservoir described with reference to FIGS. As shown in FIG. 10, an ion exchange resin 73 for softening water 75 is packed in a water reservoir 74, and water is supplied from a water supply cap 98 of the water reservoir 74. The supplied water 75 passes through the ion exchange resin 73, accumulates in the lower portion 99 of the water reservoir 74, and is sent to the evaporator through the tube 100 and the solenoid valve 30.
[0041]
With such a configuration, the scale that is deposited on the evaporator and adheres and deposits is reduced, and the removal of the scale is unnecessary or simple.
[0042]
(Reference Example 9)
In the main circuit diagram of the high frequency heating device of FIG. 1 and the high frequency heating device controlling FIG. 1 of FIG. 2, the humidity in the heating chamber 21 is changed as follows. Using the humidity sensor 36 and the control circuit 40, when the humidity in the heating chamber 21 becomes high relative to a circuit constant corresponding to the target humidity of the control circuit 40, a signal is output from the control circuit 40 to activate the relay 38. The humidification of the heating chamber 21 is stopped by turning OFF and closing the electromagnetic valve 30 to stop supplying water to the evaporating section 28. If the humidity of the heating chamber 21 is lower than the target humidity, the solenoid valve 30 is turned on to supply water to the evaporator 28 and supply steam to the heating chamber 21. The output of the radio wave is varied by intermittently turning on and off the relay 39 under the control of the control circuit 40 on the primary side of the high-voltage transformer 43 as the power transformer of the magnetron 23.
[0043]
With such a configuration, the humidity and the radio wave output in the heating chamber 21 can be controlled by the control circuit 40, and the combination of the radio wave output and the humidity can be changed according to the type of food, and fine heating cooking can be performed under optimal heating conditions.
[0044]
(Reference Example 10)
1 is a main circuit diagram of the high-frequency heating device of FIG. 1 and the high-frequency heating device controlling FIG. 1 of FIG. 2, which can control the humidity and the radio wave output in the heating chamber as in Reference Example 13; A semiconductor memory is provided in the control circuit 40 and the contents are written. The user can select and execute the content.
[0045]
With such a configuration, various combinations of radio wave output and humidity according to the type of food 25 can be written to the memory of the semiconductor. , And fine-grained cooking becomes possible.
[0046]
(Reference Example 11)
FIG. 11 is a sectional view of a high-frequency heating device according to another reference example of the present invention. FIG. 11 shows a configuration in which a guide 82 for guiding steam to the food 25 is provided in the heating chamber 21 of the high-frequency heating apparatus of FIG. 1, and a control circuit for high-frequency heating and humidity is as shown in FIG. 2. As shown in FIG. 11, steam from the evaporator 85 enters the heating chamber 21 through the opening 34. A guide 82 for guiding the steam to the food 25 is provided in the opening 34 so that the steam intensively hits the food 25.
[0047]
With such a configuration, the steam can be partially applied to the food 25, so that the heating of the food 25 can be partially controlled when the food 25 is large or widely dispersed, and the quality of the heating can be further improved. Is possible.
[0048]
(Reference Example 12)
FIG. 12 is a sectional view of a high-frequency heating device according to another reference example of the present invention. FIG. 12 shows an example in which the evaporator of the high-frequency heating apparatus of FIG. 1 is provided in a heating chamber, and the circuit for high-frequency heating and humidity control is as shown in FIG. As shown in FIG. 12, an evaporator is provided in a heating chamber 95. The evaporator is separated into a heater 78 and an evaporator 77 for evaporating water, and the evaporator 77 is detachable from the heater 78 heated by the heater 29. ing. A water supply unit 81 is provided above the evaporating unit 77 to drop water to be evaporated into the evaporating unit 77. The water supply unit 81 penetrates the wall surface of the heating chamber 95, is connected to the outside of the heating chamber by a tube 101, and is connected to the electromagnetic valve 30. The configuration of water supply from the solenoid valve 30 to the water reservoir 31 is the same as that described with reference to FIG. The generation of steam and the control thereof are the same as those described with reference to FIGS. 1 and 2, and the description thereof will be omitted.
[0049]
With such a configuration, since the evaporating section 77 can be easily attached to and detached from the heating chamber 95, it is possible to easily clean the scale formed in the evaporator.
[0050]
(Example 2)
FIG. 13 is a sectional view of a high-frequency heating device according to another embodiment of the present invention. FIG. 13 shows a modification of the evaporator of the embodiment shown in FIG. 12, and the circuit for high-frequency heating and humidity control is as shown in FIG. As shown in FIG. 13, the evaporator is provided in a heating chamber 95, and the evaporator does not have the heater 78 or the heater 29 of the evaporator shown in FIG. 83. The evaporator 83 is coated with a magnetic ferrite 84 that generates heat at a high frequency on a surface where water evaporates.
[0051]
With such a configuration, when the high-frequency heating device is started and the magnetron 23 oscillates in the heating chamber 95, the magnetic ferrite 84 is rapidly heated, and when water is dropped from the water supply unit 81 to the evaporation unit 83, the water evaporates quickly.
[0052]
With such a configuration, a high-frequency heating device having a simple configuration without a heater in the evaporator can be obtained while substantially utilizing the features described in the above embodiments.
[0053]
(Reference Example 13)
FIG. 14 is a sectional view of a high-frequency heating device according to another reference example of the present invention. FIG. 14 shows the high-frequency heating apparatus of FIG. 1 with the opening 35 on the side wall of the heating chamber and the humidity sensor 36 removed. The circuit for controlling the high-frequency heating and the humidity is as shown in FIG. As shown in FIG. 14, the steam generated by the evaporator 28 enters the heating chamber 102 and is supplied to the food 103. However, since there is no humidity sensor, the humidified state of the food 103 is fed back to generate the steam generated by the evaporator 28. I can't control it. However, when the food 103 repeatedly cooks a certain food in large quantities, fine adjustment of the humidification condition using a humidity sensor or the like is unnecessary and can be omitted. A predetermined constant of the cooking condition is incorporated in the control circuit 40 of FIG. If the user cooks at a constant corresponding to cooking, repeated cooking under predetermined conditions can be easily performed.
[0054]
【The invention's effect】
As described above, the following effects are obtained in the high-frequency heating device of the present invention.
[0055]
(1) As a result of a failure such as clogging of a steam passage to the heating chamber or water not flowing out of a water supply unit of the evaporator, the humidity of the heating chamber is within a certain time, for example, within a set food cooking time. Since the function of the evaporator is stopped when the value does not exceed a certain value and a means for notifying the result is provided, it is possible to protect the heating section of the evaporator or prevent failure due to insufficient humidification of food.
[0056]
(2) The evaporator is provided in the heating chamber, and the evaporator is made of ceramic, and the evaporator of the evaporator is heated by high frequency by applying a high-frequency heat generator to the evaporating surface of the evaporator. Since the water from the water supply section is evaporated, a high-frequency heating apparatus having a simple configuration that does not require a special heating section in the evaporator can be provided.
[0057]
As described above, according to the present invention, it is possible to provide a high-frequency heating apparatus which has extremely high heating performance and is easy to use, with a simple configuration.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view of a high-frequency heating device according to an embodiment of the present invention.
FIG. 2 is a circuit diagram of the main body of the high-frequency heating device.
FIG. 3 is a cross-sectional view of a high-frequency heating device according to another reference example of the present invention.
FIG. 4 is a partial view of a heating chamber intake / exhaust opening of the circulation fan unit of FIG. 3;
FIG. 5 is a cross-sectional view of a high-frequency heating device according to another reference example of the present invention.
FIG. 6 is a partial view of a heating chamber intake / exhaust opening of a circulation fan unit having the heater of FIG. 3;
FIG. 7 is a cross-sectional view of a high-frequency heating device according to another reference example of the present invention.
FIG. 8 is a cross-sectional view of a high-frequency heating device according to another reference example of the present invention.
FIG. 9 is a sectional view of a water reservoir of a high-frequency heating device according to another reference example of the present invention.
FIG. 10 is a sectional view of a water reservoir of a high-frequency heating device according to another reference example of the present invention.
FIG. 11 is a sectional view of a high-frequency heating device according to another reference example of the present invention.
FIG. 12 is a sectional view of a high-frequency heating device according to another reference example of the present invention.
FIG. 13 is a sectional view of a high-frequency heating device according to another embodiment of the present invention.
FIG. 14 is a cross-sectional view of a high-frequency heating device according to another reference example of the present invention.
FIG. 15 is a sectional view of a conventional high-frequency heating device.
FIG. 16 is a sectional view of another conventional high-frequency heating device.
FIG. 17 is a sectional view of another conventional high-frequency heating device.
[Explanation of symbols]
21, 44, 89, 93, 94, 102 Heating chamber
23, 46 magnetron (high frequency generation means)
27 Water supply department
28 Evaporation section
29 heater (heating means)
30 Solenoid valve (water supply control means)
31 water reservoir
36 Humidity sensor (humidity measuring means)
40 control circuit
51 Circulation fan
64 water reservoir (removable)
82 Guide (steam guide)
77 Evaporator (removable)
83 Evaporator (with heating element)
84 Magnetic ferrite (heating element)
85, 86 Evaporator

Claims (2)

A heating chamber for heating the object to be heated, high-frequency generating means coupled to irradiate the heating chamber with radio waves, and an evaporator including a heating means for evaporating water for supplying steam into the heating chamber; A water supply unit that supplies water to the evaporator, a water amount adjustment unit that adjusts a water amount of the water supply unit, a water reservoir that stores water to the water supply unit, a measurement unit that measures humidity in the heating chamber, and a control unit. When the humidity of the heating chamber does not exceed a predetermined value within a predetermined time after the start of cooking, the control unit stops heating the evaporator and water supply to the water supply unit, and uses the result. -Frequency heating device with a means to inform the user. Provided evaporation device in the heating chamber, wherein the evaporator is a ceramics material of the evaporation unit, the high-frequency heating apparatus according to claim 1 coated with the heating element which generates heat by a high frequency on the evaporation surface of the evaporation portion.

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