JP4627745B2 - Cooker - Google Patents

Description

  The present invention relates to an electric heating cooker.

  Conventionally, in this type of heating cooker, in order to make it easy to see the heating state of the object to be heated stored in the heating chamber, illumination means for illuminating the heating chamber is provided.

  Generally, the illuminating means is provided outside the side surface of the heating chamber, and a hole for blocking the passage of light and electromagnetic waves is provided in the wall surface of the heating chamber in which the illuminating means is arranged.

  Here, as the illuminating means, a small light bulb with power consumption of 10 to 30 W is often used as an interior lamp, and the interior lamp is disposed on the upper side of the heating chamber and is used for the object to be heated placed in the heating chamber. Light is irradiated from above.

  Therefore, the brightness of the heating chamber was brightest on the side near the interior lamp, and gradually became darker as it moved away from the interior lamp.

  Therefore, as shown in Patent Document 1, there has been proposed a structure in which a light emitting unit made of a halogen lamp is installed above a cooking chamber, and the object to be heated is efficiently irradiated with direct light from the light emitting unit from above.

  Patent Document 1 proposes a structure in which the light emitting means also serves as the heating means, and the cooking object can be cooked with the radiant heat of the light emitting means.

  In addition, the interior lamp that is conventionally used as a lighting means is a small incandescent light bulb, and since the color and intensity of the irradiation light cannot be changed, the object to be heated inside can be removed from the outside of the heating cooker. When viewed, there is a problem that the color of the object to be heated looks different from the actual one and is difficult to see.

  Therefore, as shown in Patent Document 2, the cooking is performed by arranging the illumination means on the side surface of the heating chamber and changing the color or intensity of the light applied to the heating chamber so that the cooking status of the food can be easily confirmed. A vessel has been proposed.

  On the other hand, this type of cooking device includes a heating means for heating an object to be heated in the casing.

  And in the heating apparatus which heats a to-be-heated object with a hot air, in order to prevent the heating nonuniformity by the temperature difference of a hot air, as shown in patent document 3, a heater is provided in the back surface of an oven cabinet, and a fan is provided in the lower back surface. The one provided with is generally.

  In addition, in a cooking device that performs cooking using superheated steam that is further superheated with steam, if the steam is heated by convection heat transfer, a large heat transfer area is required, and the steam superheater becomes large. There was a problem.

  Therefore, as shown in Patent Document 4, a cooking device has been proposed in which a steam superheater having a far-infrared ray generating means for radiating around a far-infrared ray having a wavelength of 2.5 to 3 μm is connected to a heating chamber.

JP 2001-272046 A JP 2006-17390 A JP-A-8-121774 JP-A-8-49854

  However, in the above-described conventional cooking device, the inside of the heating chamber is dark, and the finished state of the article to be heated during cooking may not be confirmed well.

  In addition, compared with cooking using fire such as charcoal or bonfire, the strength of the heating power was not felt visually during cooking, and there was an impression that the power of cooking was weaker than that of fire.

  In addition, since the lighting means for illuminating the heating chamber was installed above the upper surface and side surfaces of the heating chamber so that the object to be heated was irradiated with light from above, the upper surface of the object to be heated was easy to see, but the lower surface could be seen. There wasn't.

  In addition, when the illumination means is used for both illumination and heating, it is difficult to scorch the lower surface, although it is possible to scorch only the upper surface by heating from above.

  For example, as shown in Patent Document 1, when a transmission hole is provided on the upper surface of the cooking chamber and a light emitting means is provided on the upper part of the transmission hole, light is applied to the cooking object from above, The top surface is bright and easy to see, but the bottom surface is too dark to see.

  Moreover, although the upper surface of a cooking target object can be heated with a light emission means, a lower surface cannot be heated.

  In addition, since there is a hole in the cooking chamber, moisture and oil may jump from the hole to the outside during cooking and contaminate the light emitting means.

  In particular, when a hole is provided in the upper surface of the cooking chamber, there is a high possibility that moisture or oil from the cooking object will be scattered due to an upward air flow during cooking, and the scattered cooking object will pass through the hole. There is a concern that it may flow out of the hole or adhere to the light emitting means.

  Moreover, when a cooking object flows out of the hole, cleaning is difficult and it is difficult to remove contaminants.

  Further, if the object to be cooked remains attached to the outside of the hole or the light emitting means, the brightness of the illumination may be reduced due to the adhesion of foreign matter, and the life of the light emitting means may be shortened.

  Moreover, since there is a hole in the upper surface of the cooking chamber, it becomes difficult to clean the upper surface, and usability deteriorates.

  Also, for example, when the color temperature of illumination is set as shown in Patent Document 2 in order to improve the darkness and color reproducibility of the heating chamber, the temperature of the illumination means becomes low, and the amount of infrared rays emitted from the illumination means Therefore, the heating capability using the illumination means is reduced.

  Even if the color and intensity of light emitted from the illumination unit are changed, the back side of the object to be heated cannot be seen because the position of the illumination unit is on the side surface.

  Furthermore, as shown in Patent Document 3, in a heating apparatus provided with a heater on the back of an oven cabinet, a sheathed heater is generally used as the heater, and the sheathed heater cannot irradiate visible light. Therefore, it could not be used as illumination means.

  Further, conventionally used sheathed heaters and quartz tube heaters have a problem that it takes time to start up, so that it takes time to cook the object to be heated.

  Also, quartz tube heaters are difficult to use as illumination means because they do not become bright at the moment when electricity is turned on.

  Furthermore, when the object to be heated in the heating chamber is cooked not only by convection heating but also by radiant heating, if the heating means is installed above the heating chamber, only the upper surface of the object to be heated is heated by radiant heating, Is heated only by convection heating, it was difficult to finish the upper and lower surfaces of the object to be heated uniformly.

  In addition, as shown in Patent Document 4, in the case of a cooking device using far-infrared light generating means that radiates mainly from 2.5 to 3 μm far-infrared radiation, there is almost no radiation of visible light of 0.8 μm or less. It was difficult to use as illumination means.

  The present invention solves at least one of the above problems.

  SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems. In claim 1, the present invention is provided on the back side of the heating chamber provided in the housing and for storing the object to be heated, and the rear plate of the heating chamber. A heating cooker including a space formed between the casing and a plurality of holes provided in the rear plate, and a bottom surface of the heating chamber in the space through the plurality of holes. A light source that emits visible light having a wavelength of 0.4 to 0.8 μm provided at a position, and is disposed in the space above the light source, reflects light from the light source, and reflects through the hole Reflecting means for irradiating light toward the front surface of the heating chamber is provided.

  According to a second aspect of the present invention, the hole opens at a position where the direct light from the light source faces the front surface of the heating chamber.

  According to a third aspect of the present invention, the light source serves as both illumination means for irradiating the heating chamber from the lower back and heating means for cooking the object to be heated.

  According to a fourth aspect of the present invention, the light source is a halogen heater.

  According to the fifth aspect of the present invention, the apparatus includes a heating chamber that is provided in the housing and stores an object to be heated, and a space that is formed on the back side of the rear plate of the heating chamber and between the housing. In the heating cooker, a plurality of holes provided in the rear plate and a position in the space that illuminates the bottom surface of the heating chamber through the plurality of holes and having a wavelength of about 0.8 to 2.0 μm. A halogen heater having both illumination means and heating means that emits infrared rays as the center, and is arranged above the halogen heater, reflects light from the halogen heater, and irradiates the front of the heating chamber with the reflected light through the hole. And a hot air unit composed of a duct that covers the halogen heater and a blower that circulates the airflow in the heating chamber, and heats the airflow with the halogen heater in the duct, Air flow into the heating chamber To supply.

  According to a sixth aspect of the present invention, the steam generator is provided for generating water vapor, and the halogen heater superheats the water vapor in the duct to generate superheated water vapor.

  According to the seventh aspect of the present invention, the apparatus includes a mass detection unit that detects the mass of the object to be heated and a control unit that adjusts the amount of heating to the object to be heated, and the halogen heater is operated by the control unit based on the detection value of the mass detection unit. The amount of heating supplied from is controlled.

  According to the eighth aspect of the present invention, a non-rotating table placed on the bottom surface of the heating chamber for placing the article to be heated and a plurality of pieces installed on the lower surface of the table so as to support the table and detecting the mass of the article to be heated. Mass detecting means and a control means for adjusting the amount of water vapor supplied to the heating chamber, the mass of the object to be heated on the table is detected by the sum of the plurality of mass detecting means, and the control means is based on the detected value The amount of water vapor supplied from the steam generating means is controlled by this, and an appropriate amount of water vapor corresponding to the cooking content of the object to be heated is supplied into the heating chamber.

  According to the ninth aspect of the present invention, the light source includes a diffusing unit that covers the light source and diffuses light from the light source.

  According to the tenth aspect, the light source and the diffusing means are tubular.

  According to the eleventh aspect of the invention, there is provided diffusion means for covering the halogen heater and diffusing light and heat from the halogen heater.

  According to the twelfth aspect of the present invention, the diffusing means has a diffusing means for covering the halogen heater and diffusing light and heat from the halogen heater, and a steam generating means having a spout for ejecting water vapor into the duct. The generated heat and light are diffused, and the steam generated by the steam generating means is converted into high-temperature superheated steam, and the superheated steam is supplied into the heating chamber.

  According to claim 1 of the present invention, the light of the light source is irradiated from below the back of the heating chamber. For example, by placing a grill with a high foot on the mounting table and placing an object to be heated thereon, The degree of burning on the lower surface of the object to be heated, which could not be seen with a conventional oven, can be easily seen through the door.

  Even when the object to be heated is placed directly on the mounting table, the light from the light source illuminates the surface and side of the object to be heated more brightly than before. Can see.

  According to the second aspect, since the direct light from the light source opens at a position toward the front surface of the heating chamber, bright direct light from the light source is emitted from the lower back of the heating chamber toward the heating chamber during cooking. Reflected from the upper part of the back is a slightly dark reflected light from the reflector, which makes the lower part of the heating room the brightest, the lower part to the middle part is slightly brighter, the middle part to the upper part is dim, and cooks as if cooking in a fireplace or charcoal fire It is possible to provide a cooking device that gives the impression of being cooked and allows cooking to be enjoyable and comfortable.

  According to claim 3, since the light source serves as both the illumination means and the heating means, there is provided a cooking device capable of heating the lower surface of an object to be heated, which has been difficult to cook with a conventional oven, with radiant heat from the light source. it can.

  In addition, since the illumination unit and the heating unit are combined with one light source, the above-described effects can be realized in a compact and low-cost manner without increasing the number of components.

  According to claim 4, since the light source is a halogen heater that rises quickly, the object to be heated can be heated quickly and a large amount of near infrared rays are emitted from the light source. In addition, radiant heating that directly heats the object to be heated is also possible, and more efficient cooking can be achieved.

  Further, not only the upper surface of the object to be heated but also the lower surface can be cooked by radiation heating, and the upper surface and the lower surface of the object to be heated can be heated more uniformly.

  According to the fifth aspect of the present invention, a halogen heater that serves as an illuminating unit and a heating unit, a reflector that irradiates the heating chamber with light from the halogen heater, and a duct that covers an air blowing unit that circulates an air flow through the heating chamber are provided. Since the heated air unit is provided, the object to be heated is directly cooked by radiant heating with light from the halogen heater, the air in the heating chamber is sucked into the hot air unit by the blowing means, and the hot air unit is heated to a high temperature by the halogen heater. After being heated, it can be supplied into the heating chamber, and the object to be heated can be cooked by convection heating while stirring hot hot air, enabling cooking with higher heating efficiency and faster heating without unevenness than before. Become.

  In addition, since the halogen heater emits near infrared rays of 0.8 to 2.0 μm in the center, it contains a lot of light of infrared wavelength that easily radiates and heats moisture compared to the illumination means that radiates around visible rays. Since the power to heat moisture is large, the heating efficiency is good when heating an object to be heated that contains a lot of moisture such as food.

  According to the sixth aspect, the steam generation means is provided to generate saturated steam and superheated steam, and by supplying these steam to the heating chamber, the range of dishes that can be cooked is widened, and heating is performed without steam. In addition, it is possible to perform cooking by supplying a larger amount of energy to the object to be heated and making the surface crisp and the inside succulent.

  According to the seventh aspect of the present invention, steam is generated according to the mass of the object to be heated, and the steam is appropriately supplied to the object to be heated to perform cooking. Therefore, the best cooking according to the amount of the object to be heated is performed. Can be realized.

  According to claim 8, in the turntableless microwave oven having a non-rotating table on which an object to be heated is placed, the same effect as in the previous item can be obtained, and a plurality of weight detecting means are provided on the lower surface of the table. Thus, the total weight and placement position of the object to be heated can be measured, and the object to be heated can be heated more efficiently according to the weight and the placement position.

  According to the ninth aspect of the present invention, since the diffusion means for covering the light source is provided, the surface area for irradiation with light and heat is increased, and the light and heat emitted from the light emission heat source can be diffused widely and efficiently around.

  According to the tenth aspect, since the light source and the diffusion means are tubular, light and heat can be diffused widely to the surroundings.

  According to the eleventh aspect, by including the diffusing means for covering the halogen heater, it is possible to quickly diffuse the light and heat radiated from the halogen heater that rises quickly as the light emission heat source to the surroundings.

  According to the twelfth aspect, by having the diffusing means for covering the halogen heater and the steam generating means having the jet outlet for ejecting water vapor into the duct, the light and heat radiated from the halogen heater that rises quickly as the light emission heat source can be quickly emitted. It is possible to diffuse to the surroundings, whereby the high-temperature steam passing through the duct and the food to be cooked placed in the heating chamber can be heated more quickly and efficiently.

  Hereinafter, the cooking device of the present invention will be described with an electric microwave oven having high-frequency heating means composed of a magnetron or the like as an example. In addition, this invention is applicable also to single function heating cookers, such as an oven and a microwave oven.

  A cooking device according to a first embodiment of the present invention will be described with reference to FIGS.

  FIG. 1 is a side sectional view showing a state in which an object to be heated 4 is heated by an electric microwave oven that is a heating cooker according to the present invention.

  FIG. 2 is a front view of the inside of the heating chamber as viewed from the front side with the door of the microwave oven removed.

  FIG. 3 is a perspective view of the hot air unit of the microwave oven.

  The main body 1 of the microwave oven is disposed in the casing 35 that constitutes the outer shell, the heating chamber 2 that houses the article to be heated 4 such as food to be cooked, and the heating chamber 2. Table 3 on which the object to be heated 4 is placed 3, hot air unit 5 for circulating high-temperature air in the heating chamber 2, magnetron 6 for generating microwaves for microwave cooking 6, waveguide for guiding microwaves (not shown) The rotating chamber 8 irradiates the heating chamber 2 with microwaves, the antenna motor 9 that rotates the antenna, and the like.

  When cooking the object to be heated 4, the microwave generated by the magnetron 6 at the time of cooking by the microwave oven is irradiated to the heating chamber 2 from the rotating antenna 8 through the waveguide.

  At that time, by radiating the microwave into the heating chamber 2 while driving the antenna motor 9 and rotating the rotating antenna 8, the microwave is radiated uniformly into the heating chamber 2, and uneven heating can be prevented.

  The hot air unit 5 used for oven cooking constitutes a hot air supply means, and includes a duct 5a, a blower means 10 such as a fan that is rotatably provided substantially in the center of the duct 5a, The light source 12 provided on the outflow side of the air flow below, the fan motor 11 attached to the duct 5a and driving the air blowing means 10, etc. are arranged on the back side of the rear plate 51 constituting the back plate of the heating chamber 2. Has been.

  Here, the light source 12 in this embodiment serves as both illumination means for irradiating visible light and heating means for radiating infrared rays. Although details will be described later, the light source 12 emits visible light into the heating chamber 2. Irradiation makes it easy to see how the object 4 is cooked, and increases the heating efficiency of the object 4 to be heated.

  The detailed configuration and effect will be described below.

  A space 52 exists between the housing 35 and the back side of the rear plate 51 of the heating chamber 2, and the hot air unit 5 described above is disposed in the space 52.

  As shown in FIG. 2, the rear plate 51 is provided with a plurality of small holes such as an upper hole 51a, an intermediate hole 51b, and a lower hole 51c in a plurality of steps in the horizontal direction intermittently or continuously. By driving the air blowing means 10 arranged in the unit 5, air by the suction flow 2 a is sucked into the hot air unit 5 from the heating chamber 2 through the inner hole 51 b, and the air also serves as the heating means in the hot air unit 5. The temperature of the air in the heating chamber 2 is increased by repeating the operation of blowing the air heated by the light source 12 to the heating chamber 2 from the upper hole 51a and the lower hole 51c as the blowing flow 2b, and the object to be heated 4 Can be cooked evenly.

  The air blowing means 10 is disposed substantially at the center of the heating chamber 2 in the height direction, so that the air in the entire heating chamber 2 can be uniformly stirred as well as the air in the duct 5a. ing.

  The middle hole 51b is located at substantially the same height as the air blowing means 10 in order to send the hot air blown from the air blowing means 10 into the heating chamber 2, and is provided at the center portion of the rear plate 51 as shown in FIG. The other upper hole 51a is provided above the middle hole 51b, and the lower hole 51c is provided below the middle hole 51b.

  Here, the light source 12 is illumination means for irradiating the inside of the heating chamber 2 with visible light having a wavelength of about 0.4 to 0.8 μm to brighten the inside of the heating chamber 2, and heats the circulating air. Also serves as a heating means.

  The light source 12 may be any lamp or heater as long as it can emit visible light having a wavelength of 0.4 to 0.8 μm.

  Further, the central wavelength band of the light source 12 may not be in the visible light range, and only part of the light emitted from the light source 12 may be in the visible light wavelength range.

  In the present embodiment, the light source 12 is provided with one elongated tube-shaped illumination means in a horizontally long shape as shown in FIGS. However, the shape is not limited to the elongated tube shape as shown in the present embodiment, but may be a small lamp shape close to a sphere, and the number is not limited to one and may be a plurality. For example, instead of the single long tube-shaped light source 12 as shown in the present embodiment, the same effect as that of the present invention can be obtained by arranging a plurality of small spherical illumination means arranged in the horizontal direction.

  Here, the light source 12 is disposed below the center of the height of the hot air unit 5 (substantially the same height as the blower 10), and includes a reflector 5 b above the light source 12. The reflection plate 5 b is a reflection unit that reflects the light emitted from the light source 12.

  Since the upper plate 51a is provided in the rear plate 51 where the reflecting plate 5b faces the front, the reflected light 12a irradiated from the light source 12 and reflected by the reflecting plate 5b passes through the upper hole 51a to the heating chamber 2. Irradiated toward the front.

  A lower hole 51 c is provided in the rear plate 51 at a position where the light source 12 faces the front surface of the heating chamber 2, and the direct light 12 b emitted from the light source 12 is irradiated toward the front surface of the heating chamber 2.

  Since the light source 12 irradiates light to the table 3 which is a mounting table for the object to be heated through the lower hole 51c provided in the rear plate 51, the bottom surface reflected light 12c irradiated from the light source 12 and reflected by the table 3 is heated. Irradiation toward the front of the chamber 2.

  Thus, the reflected light 12a irradiated from the light source 12 and reflected by the reflecting plate 5b in the hot air unit 5 is directly reflected from the upper hole 51a provided above the rear plate 51, and the direct light 12b directly irradiated from the light source 12 is rearward. The bottom reflected light 12c irradiated from the light source 12 and reflected by the table 3 from the lower hole 51c provided below the plate 51 is irradiated from the table 3 toward the door opening 37 on the front surface of the heating chamber 2, respectively. The

  Here, as shown in FIG. 1, when a high-foot grill net 3 a through which light can pass is installed on the table 3, and the object to be heated 4 is placed thereon to perform cooking, the reflected light is reflected. 12a indicates the entire heating chamber 2, direct light 12b brightly illuminates the upper surface of the object 4 to be heated, and bottom reflected light 12c illuminates the lower surface of the object 4 to be heated. It was possible to confirm the condition of both the back side and the finished state of cooking that was difficult. Therefore, it is easier to use compared to conventional ovens where the degree of burnt on the back surface could not be confirmed.

  Further, not only the light source 12 provided on the back surface of the heating chamber 2 but also a conventional interior lamp (not shown) arranged above the side surface of the heating chamber 2 is used. Since the surface of the object 4 can be irradiated with a lot of light, it is possible to provide a heating chamber 2 that is brighter and easier to see.

  Moreover, since the light source 12 also serves as a heating means for heating the article to be heated 4, it is possible to provide a heating chamber 2 that is easier to see and easier to use at a lower cost without increasing the illumination means.

  Moreover, since the light source 12 heats the air in the hot air unit 5 and the hot air is supplied into the heating chamber 2 by the blower 10 and the fan motor 11, the object to be heated 4 can be heated by convection heating. is there.

  Further, as described above, the light irradiated by the light source 12 is reflected by the reflector 5b and the table 3, and reaches the periphery of the object to be heated 4 as reflected light 51a and bottom surface reflected light 51c in addition to the direct light 12b. When the light source 12 also serves as a heating means as in this embodiment, the object to be heated 4 can be heated by radiant heating from all directions.

  Therefore, when cooking the object to be heated 4, it can be cooked by convection heating and radiant heating from all directions of the object to be heated 4, and therefore uneven compared to heating only by convection heating or heating only by radiant heating. And efficient cooking is possible.

  Further, since the light source 12 also serves as a heating unit for heating the article 4 to be heated, high-temperature air heated in the hot air unit 5 is sent into the heating chamber 2 by the blower unit 10 and irradiated from the light source 12. Since light cooking can be performed from the entire surface of the article to be heated 4 by light, heat cooking can be performed more efficiently than before.

  For example, as shown in FIG. 1, when installing a grill net 3a having a high leg and allowing light to pass over the table 3, and placing the object to be heated 4 on it for cooking, the reflected light 12a Radiates the air inside the heating chamber 2, the direct light 12 b radiates and heats the surface of the object to be heated 4, and the bottom surface reflected light 12 c radiates and heats the back surface of the object to be heated 4. In addition, since convection heating can be performed from the entire surface of the article to be heated 4 even by high-temperature air supplied from the hot air unit 5 by the blowing means 10, heating cooking can be performed with higher efficiency than in the past.

  Here, since the direct light 12b from the light source 12 is opened at a position toward the front surface of the heating chamber 2, the inside of the heating chamber 2 where cooking is performed passes through the door opening 37 from the outside of the main body 1. When viewed, the direct light 12b is very bright because the light emitted from the light source 12 reaches the door side directly, and the reflected light 12a reflected by the reflecting plate 5b looks slightly darker than the direct light 12b.

  Therefore, the lower part of the heating chamber 2 where the direct light 12b reaches as a whole is bright, the upper part where the reflected light 12a reaches a little looks darker, and the table on the lower surface of the heating chamber 2 seems to be brightly illuminated by the bottom reflected light 12a. .

  For this reason, when cooking is performed by placing the article to be heated 4 in the heating chamber 2, it is possible to give an impression that cooking is performed from below the article to be heated 4 by a direct fire such as a fireplace or charcoal fire. .

  Here, the schematic diagram of a general fireplace is shown in FIG.

  The fireplace 101 warms the room by burning fuel such as a firewood 112 in the lower part of the fixed space 102 in the fireplace 101. The fire rises from the firewood 112 and brightly illuminates the surrounding space.

  As shown in FIG. 4, when the brightness when the fireplace 101 is viewed from the front is compared, the lower flame 102c near the wall 112 is brightest, then the middle flame of 102b is brighter, and the upper flame of 102a is darker. As the distance from the heat source increases, it will fade out gradually.

  Here, comparing the microwave oven shown in FIGS. 1 and 2 with the fireplace shown in FIG. 4, the direct light 12b emitted from the lower hole 51c corresponds to the lower flame 102c of FIG. 4 and is emitted from the upper hole 51a. The reflected light 12a corresponds to the upper flame 102a of FIG. 4, and in the microwave oven according to the present embodiment, the lower part is bright as in the fireplace, and becomes darker as it goes upward, so that the fireplace 101 shown in FIG. In the microwave oven shown in Fig. 1, the impression when viewed from the front is close.

  In particular, when the light source 12 illuminates a warm visible light ray close to a flame color such as red or orange, and the inner side surface of the heating chamber 2 or the surface of the rear plate 51 is a color close to black, a fire is generated in a completely dark space. Looks like a burning fireplace.

  Electric microwave ovens generally have a lower heating power than an open flame and often give the impression that they cannot cook well. However, in the microwave oven according to this example, heating is performed while giving a strong impression of charcoal fire or fireplace. Since cooking can be performed, the user has a good impression during cooking.

  Moreover, since not only the air in the hot air unit 5 but also the air in the heating chamber 2 can be directly heated by the light emitted from the light source 12, the air temperature in the heating chamber 2 can be easily maintained.

  Below, the process of cooking using the heating cooker by a present Example is shown.

  First, the object to be heated 4 is placed on the grill 3a placed on the table 3 by opening the door 36, and the door 36 is closed.

  Next, the cooking content is instructed by an operation panel (not shown) installed on the front.

  The light source 12 is turned on by the control means 27 at the moment when the start of cooking is instructed by a start button or the like on the operation panel, the upper surface of the object to be heated 4 is directed by the direct light 12b from the light source 12, and the object to be heated 4 is reflected by the bottom surface reflected light 12c. Each of the lower surfaces is irradiated with visible light as illumination means, and infrared rays are emitted as heating means and heated by radiation heating.

  Further, the fan motor 11 is driven by the control means 27, the air in the heating chamber 2 is sucked into the hot air unit 5 by the suction flow 2 a by the blower means 10, and the air is heated from the hot air unit 5 to the heating chamber 2 by the blowing flow 2 b. It is blown in.

  Furthermore, since the light source 12 heats the air in the duct 5 a of the hot air unit 5, the heated object 4 is heated from the entire surface by convection heating by blowing high-temperature air into the heating chamber 2.

  In this way, by using the light source 12 serving both as an illuminating means and a heating means, a cooking device that is easy to use and has high heating efficiency can be provided.

  In the present embodiment, the turntable-less microwave oven in which the table 3 does not rotate is shown, but the same effect can be obtained in the turntable microwave oven in which the table 3 is rotated.

  Here, FIG. 5 is a side cross-sectional view of a state in which the object to be heated 4 is placed directly on the table 3 to heat the object to be heated 4 in the microwave oven of FIG.

  As shown in FIG. 5, even when the object to be heated 4 is placed directly on the table 3 and cooking is performed, the object to be heated 4 is cooked using the grill net 3a as described above. The same effect as the case can be obtained.

  That is, since the upper surface and the side surface of the object to be heated 4 are brightly irradiated by the direct light 12b and the bottom surface reflected light 12c of the light source 12, the cooking condition is easy to see and use.

  Moreover, the to-be-heated material 4 can be efficiently heated by the radiant heating by the direct light 12b of the light source 12, and the convection heating by a hot air.

  In addition, since the table 3 is also heated to a higher temperature than before by the direct light of the light source 12, the effect of heating the article 4 to be heated by the heat transferred from the table 3 is great.

  Furthermore, since the lower part of the heating chamber 2 is brightened by the direct light 12b and the upper part is slightly darkened by the reflected light 12a, the cooking can be performed with an image having a strong heating power such as a charcoal fire or a fireplace.

  In addition, the present embodiment can be applied to any cooking device provided with the heating chamber 2 such as a single function range without the blowing means 10 or a single function oven without the magnetron 6.

  A cooking device according to a second embodiment of the present invention will be described with reference to FIGS.

  FIG. 6 is a side sectional view of the microwave oven according to the present embodiment.

  This embodiment is characterized in that a halogen heater 12h that emits light with a near-infrared wavelength of 0.8 to 2.0 μm as a center is provided as illumination that serves as both illumination means and heating means.

  FIG. 7 is a graph showing the relationship between the wavelength of the halogen heater 12h and the irradiance according to this embodiment.

  Here, the irradiance indicates the intensity of light of a specific wavelength included in the emitted light, and is represented by energy per area.

  That is, in the halogen heater 12h according to the present embodiment, as shown in FIG. 7, the illuminance has a peak value in the near-infrared region having a wavelength of 0.8 to 2.0 μm and includes visible light of 0.4 to 0.8 μm. Since light is irradiated, light of visible light and near-infrared wavelength is emitted.

  Further, in the visible light region of 0.4 to 0.8 μm, the irradiance at 0.8 μm is the largest, and the irradiance decreases as the wavelength becomes shorter. Therefore, the light irradiated by the halogen heater 12 h is visible. Among the light rays, red having the longest wavelength is light with a strong color.

  In the structure of FIG. 6, by using the halogen heater 12 h having the irradiance as shown in FIG. 7, when the inside of the heating chamber 2 where cooking is performed is viewed from the outside of the main body 1 through the door opening 37, The light 12b looks very red and bright because the light radiated from the halogen heater 12h directly reaches the door side, and the reflected light 12a reflected by the reflecting plate 5b and the bottom surface reflected light 12c reflected by the table 3 are particularly the table. When the color of 3 is close to white, it appears to shine red.

  Therefore, the whole heating chamber 2 looks like a fireplace, and the impression that cooking is performed by direct fire from the lower side becomes stronger.

  In particular, when the wall surface of the heating chamber 2, the rear plate 51, and the like are black, the inside of the heating chamber 2 looks dark when the halogen heater 12h is turned off, but when the halogen heater 12h is turned on, the halogen inside the black heating chamber 2 appears. Red or orange light from the heater 12h is irradiated, and the impression of cooking on charcoal fire becomes very strong.

  In addition, since the halogen heater 12h emits light at the instant when the power is turned on quickly, the dark heating chamber 2 becomes bright like a fireplace at the moment when the cooking starts, and the cooking starts. You can clearly recognize that it is inside.

  Further, in order to adjust the air temperature in the heating chamber 2, the halogen heater 12h may be switched ON / OFF during cooking, but when the power is on, the halogen heater 12h is turned on instantaneously. However, when the power is not turned on, it is possible to easily confirm visually whether the halogen heater 12h is turned on by turning off the light instantaneously, and to the user that the control is extremely fine. You can make a clear impression.

  Therefore, the visual impression of cooking by heating can be improved by using the halogen heater 12h.

  Also, incandescent bulbs that have been widely used as illumination means for the heating chamber 2 in the past have a power of 10 to 30 W and a brightness of 100 to 200 lm, whereas the halogen heater 12h according to this embodiment also serves as a heating means. The brightness can be at least 500 lm at a power of 100 to 1000 W, and in some cases the brightness can be 5000 lm or more, and the halogen heater 12h, which is the illumination means of this embodiment, is very bright when lit.

  Here, in particular, the halogen heater 12h is desirably 500 to 900 W in order to sufficiently heat the article to be heated 4 and air, and from the balance of electric power when performing simultaneous heating with other heating means.

  From the above, in this embodiment, the object to be heated 4 is irradiated with light from the halogen heater 12h that is very bright compared to the incandescent bulb, and therefore the light irradiated to the object to be heated 4 is also very bright and heated. When the heating chamber 2 is viewed from the outside of the main body 1 through the door 36 during cooking, it is easier to see the cooking of the article 4 to be heated.

  Further, when the object to be heated 4 is placed on the grill 3a on the table 3 and cooking is performed, the upper surface of the object to be heated 4 is irradiated with the direct light 12b and the lower surface is irradiated with the bottom reflected light 12c. Therefore, not only the upper surface but also the lower surface is bright and easy to see.

  Moreover, since the halogen heater 12h rises very quickly when the power is turned on, the air or the object to be heated 4 can be rapidly heated immediately after the start of cooking.

In addition, the halogen heater of the light source 12 according to the present embodiment is 0.8 to 2.0 as shown in FIG.
Because it irradiates light with a near infrared wavelength of μm at the center, it has a stronger power to radiate and heat the object to be heated 4 than an illuminating means that emits only visible light with a wavelength of 0.4 to 0.8 μm The light irradiated by the light source 12 is reflected by the reflecting plate 5b and the table 3, and reaches the periphery of the object to be heated 4 as reflected light 12a and bottom surface reflected light 12c in addition to the direct light 12b. It is possible to heat by radiant heating from all four directions.

  Therefore, when cooking the to-be-heated material 4, it is possible to cook by convection heating and radiant heating from all directions of the to-be-heated material 4, and only heating by convection heating via air or only radiant heating is possible. Compared with heating, the heating efficiency of the article to be heated 4 is high.

  In addition, in order to radiate light having the largest irradiance in the wavelength range of 0.8 to 2.0 μm, water and steam give radiant energy compared to light having a peak in visible light of 0.4 to 0.8 μm. Since it contains a lot of light of an infrared wavelength that is easily received and has a large power to heat water, it is efficient when heating an object to be heated 4 that contains a lot of moisture such as food.

Therefore, as in the first embodiment shown in FIG. 1, when the halogen heater 12h is installed below the back surface and the object 4 to be heated is placed on the grill 3a and cooked, direct light is emitted from the halogen heater 12h. 12b directly heats the surface of the object to be heated 4, the reflected light 12a reflected by the reflecting plate 5b heats the object to be heated 4 through the air, and the bottom surface reflected light 12c reflected by the table 3 becomes the object to be heated. 4, the heated high-temperature air is blown to the entire heating chamber 2 by the blowing means 10 and the fan motor 11, so that the entire object to be heated 4 can be efficiently heated.

  A third embodiment of the present invention will be described with reference to FIG.

  FIG. 8 is a heating cooker provided with steam generating means 13 above the back of the hot air unit 5 and capable of cooking by supplying steam to the heating chamber 2.

According to this embodiment, not only the saturated steam generated by the steam generating means 13 is directly supplied to the heating chamber 2, but also the saturated steam generated by the steam generating means 13 is finely crushed by the blowing means 10, and the halogen heater By further heating in 12 h, it is possible to generate 100 to 300 ° C. superheated steam in the hot air unit 5 and supply it to the heating chamber 2.

  Therefore, a wide range of cooking is possible compared to the case where cooking is performed using only the hot air supplied from the upper heater 38 and the hot air unit 5 without using steam.

  For example, steamed dishes such as meat buns and shumai can be made by cooking while applying moisture using saturated steam.

  In addition, by performing heating cooking using superheated steam, energy to be heated can be given to the heated object 4 more than hot air, so that the cooking to burn the outside of the heated object 4 firmly and finish the inside succulent is possible. It becomes possible.

  In addition, since the halogen heater 12h is disposed at the lower part of the back surface and the reflection plate 5b is disposed above the halogen heater 12h, the object 4 to be heated is efficiently transferred by the direct light 12b, reflected light 12a and bottom surface reflected light 12c by the halogen heater 12h. While being able to heat, the vapor | steam produced | generated from the steam generation means 13, the air in the hot air unit 5, and the air in the heating chamber 2 can also be heated directly.

  Accordingly, even the steam after being supplied into the heating chamber 2 can be maintained in a heated state by the radiant heat of the halogen heater 12h, so that it can be maintained in a fine steam state for a long time.

  In particular, since the halogen heater 12h rises quickly, the object to be heated 4 and the air can be rapidly heated.

  A cooking example using the microwave oven according to the present embodiment is shown below.

  First, the door 36 of the main body 1 is opened, and the grill net 3 a is installed on the table 3 in the heating chamber 2.

  The article to be heated 4 is placed on the grill 3a, the door 36 is closed, and the cooking content is instructed using an operation panel (not shown).

  When cooking is started according to a user instruction, the halogen heater 12h is first turned on by the control means 27 to heat the air in the hot air unit 5.

  At the same time, the radiant heat is transmitted together with the direct light 12b, the reflected light 12a, and the bottom surface reflected light 12c irradiated from the halogen heater 12h, and the object to be heated 4 is heated.

  The fan motor 11 is driven simultaneously with the lighting of the halogen heater 12h by the control means 27, the air blowing means 10 rotates and the suction flow 2a flows from the heating chamber 2 through the inner hole 51b to the hot air unit 5, and conversely from the hot air unit 5. The blowout flow 2b flows into the heating chamber 2 through the hole 51a and the lower hole 51c.

  Therefore, the air heated by the halogen heater 12h in the hot air unit 5 is supplied into the heating chamber 2, so that the temperature in the heating chamber 2 increases and the object to be heated 4 is heated.

  Thereafter, water is sent from the tank (not shown) storing water to the steam generating means 13, and saturated steam is generated by the steam generating means 13.

  At this time, when the halogen heater 12 h is turned off to generate saturated water vapor, the saturated water vapor is directly supplied into the heating chamber 2 by the blowing means 10.

  Thus, the object to be heated 4 can be steamed and cooked.

  Further, when the saturated steam is generated by the steam generating means 13, if the halogen heater 12 h is turned on, the saturated steam generated from the steam generating means 13 is further superheated in the hot air unit and overheated in the hot air unit 5. Water vapor is generated.

  Therefore, superheated steam is supplied into the heating chamber 2 by the fan motor 11 and the air blowing means 10.

  Thus, the object to be heated 4 can be cooked using superheated steam.

  As described above, in the microwave oven in which the steam generating means 13 and the halogen heater 12h serving as the illumination means and the heating means are arranged on the back surface, it is easy to use, has high heating efficiency, and can perform cooking using steam. A cooking device can be provided.

  Moreover, the same effect is acquired also in the microwave oven shown in Example 1 or Example 2 by using the structure of a present Example.

  A fourth embodiment according to the present invention will be described with reference to FIG.

  FIG. 9 is a side sectional view of a single-function microwave oven that does not have a blowing means in the fourth embodiment of the present invention.

  The heating chamber 2, the magnetron 6, the rotating antenna 8, the antenna motor 9, and the like for storing the object to be heated 4 are configured. The light source 12 is placed in the space 52 surrounded by the rear plate 51 and the casing 35 of the heating chamber 2 and the upper part thereof. A reflector 5b is arranged.

  Since the rear plate 51 is provided with a hole for transmitting light, the direct light 12b irradiated from the light source 12, the reflected light 12a reflected by the reflecting plate 5b, and the bottom reflected light 12c reflected by the table 3 are heated. Since it irradiates in the chamber 2, since it can irradiate light from the whole surface of the to-be-heated object 4 mounted on the grill 3a, it is easy to see the cooking state of the to-be-heated object 4, and it is an easy-to-use cooking device Can provide.

  In addition, because the lower part of the heating chamber 2 is bright and red, and the upper part is slightly dark and light is radiated, a cooking device that gives the impression that cooking is done by a direct fire such as a fireplace or charcoal fire is provided. it can.

  Here, when the light source 12 serves as both an illuminating unit and a heating unit, it is possible to irradiate light into the heating chamber 2 and to cook the object 4 to be heated by radiant heating.

  Further, in addition to the single-function microwave oven according to the present embodiment, the light source 12 is arranged in the space 52 sandwiched between the rear plate 51 and the housing 35 even in the microwave oven provided with heaters at the top and bottom and having no air blowing means. By arranging a hole through which the direct light 12b of the light source 12 can pass through the rear plate 51, the present embodiment can be applied and the same effect can be obtained.

  Similarly, the present embodiment can also be applied to a turntable microwave oven in which the table 3 rotates in order to reduce heating unevenness.

  Similarly, the present invention can be applied to any cooking device having a heating chamber 2 such as a single function oven.

  A fifth embodiment of the present invention will be described with reference to FIG.

  FIG. 10 is a side sectional view of the microwave oven according to the present embodiment, and shows the state of the control signal processed by the control means 27.

  The heating cooker of the present embodiment is a turntableless type microwave oven, but the table 3 placed on the bottom surface of the heating chamber 2 is separated from the heating chamber 2 and is detachable from the heating chamber 2. 3, the mass detection means 22 for measuring the weight of the article 4 to be heated is installed.

  According to this configuration, the weight of the object to be heated 4 on the table 3 is detected by the mass detection means 22, and the heating amount of the halogen heater 12 h and the steam generation means 13 are supplied by the control means 27 based on the detected value. The amount of steam to be heated can be controlled, and an appropriate amount of superheated steam according to the cooking content of the article to be heated 4 can be supplied into the heating chamber 2.

In the present embodiment, the heated object 4 is not placed directly on the table 3 but is placed on the grill 3 a on the table 3, and the direct light of the light source 12 irradiated from the hot air unit 5 is used. The heated object 4 can be heated from the entire surface by 12b hitting the surface of the heated object 4, the bottom surface reflected light 12c hitting the back surface of the heated object 4, and the reflected light 12a hitting the heating chamber. The superheated steam 20 supplied from the hot air unit 5 can also be efficiently heated by hitting the entire surface of the article 4 to be heated.

  In FIG. 10, the signal line extending from the mass detection means 22 to the control means 27 is the mass detection signal 23, and the signal line extending from the control means 27 to the rotating antenna 9 is from the antenna control signal 24 and the control means 27. The signal line extending to the steam generating means 13 attached to the hot air unit 5 is the steam amount control signal 25, and the signal line extending from the control means 27 to the magnetron 6 is the microwave control signal 26, and the control means 27 to the light source 12. The outgoing signal line is the light source control signal 40. Note that signal lines and power lines other than the detection signals and control signals shown here are omitted.

  Next, a cooking method for automatically cooking by heating in the turntableless type microwave oven having the mass detection means 22 and the hot air unit 5 shown in FIG. 10 will be specifically described below.

  First, the door 36 is opened, the grill 3a is placed on the table 3, the article 4 to be heated is placed on the grill 3a, and the door 36 is closed. And the kind of to-be-heated material 4 and the content of a cooking menu are instruct | indicated with an operation panel (not shown). In addition, in the cooking appliance which can recognize a to-be-heated object etc. automatically, this operation is omissible.

  Next, when the user gives an instruction to start cooking, the control means 27 issues an instruction, and the mass detection means 22 automatically detects the mass of the object to be heated 4.

  The optimum heating pattern is calculated by the control means 27 from the cooking content instructed by the user and the weight of the object 4 to be heated. The control means 27 uses the microwave control signal 26 for the magnetron 6 and the light source control signal 40 for the light source 12. By driving each, heating cooking suitable for the weight and placement position can be performed.

  That is, in the microwave oven of the present embodiment, the weight of the object to be heated 4 is automatically detected, so that the user manually inputs the weight information of the object to be heated 4 (how many grams, how many servings, how many, etc.) ) Is not necessary, and the user does not have to worry about measuring the weight of the object to be heated 4 in advance or manually inputting weight information.

  Here, the number of weight detection means 22 may be any number as long as it is one or more. However, when a plurality of weight detection means 22 are provided, the weights detected by the plurality of weight detection means 22 are compared. Thus, the placement position of the article to be heated 4 can also be detected.

  In addition, in the cooking using steam as in this embodiment, the amount of steam generated is automatically calculated based on the type of the object to be heated 4, the cooking menu, the weight of the object to be heated 4, and the heating time. ,decide. The steam generation amount can be controlled, for example, by controlling the amount of water supplied to the steam generation unit 13 by the control unit 27. The temperature control of hot air and steam is performed by the halogen heater 12h.

  The calculation and determination of the various amounts are automatically performed almost instantaneously, and then cooking using steam is automatically started. The amount of steam generated during cooking is appropriately controlled by the control means 27 in accordance with information such as the type of the object to be heated 4, the cooking menu, and the mass. There are cooking that continuously generates steam from the steam generating means 13, cooking that generates steam intermittently, cooking that requires a steam generation amount of about 5 cc / min, and cooking that requires about 20 cc / min. is there. The hot air temperature is also controlled at a temperature suitable for oven cooking, for example, about 200 ° C. to 300 ° C.

  In addition, when it is not oven cooking which requires high temperature hot air (for example, range cooking), the light source 12 which comprises the hot air unit 5 should be OFF, and only the ventilation means 10 should just be turned on, and the ventilation means 10 is also the crushing means in that case. The water vapor is subdivided and refined.

  The relationship between the information such as the type, cooking menu, and mass of the object to be heated 4 and the control quantities such as the amount of steam generated and the temperature of hot air is stored in advance in the control means 27 of the microwave oven, It can be calculated from the calculation based on it.

  And when predetermined time (heating time) passes, cooking will be complete | finished and a user will be notified of completion | finish.

  The cooking flow described above may be performed manually. That is, the weight, heating time, and amount of steam of the article to be heated 4 are manually input using a dial, a button, or the like.

  The mass detecting means 22 in this embodiment may be any method such as a capacitance type, a strain type, an optical sensor, or the like.

  In the present embodiment, cooking using the grill net 3a is shown in order to increase the heating efficiency by heating the object to be heated 4 from the entire surface and irradiating light from the entire surface to make the object to be heated 4 easily visible from the outside. Even when the object to be heated 4 is placed directly on the table 3 without using the grill 3a, the configuration of this embodiment can be applied.

  Moreover, although the turntable-less type microwave oven in which the table 3 does not rotate is shown as an example in the present embodiment, the present configuration can also be applied to a turntable microwave oven in which the table rotates.

Next, a sixth embodiment of the present invention will be described with reference to FIG . In this embodiment, the cooking device will be described by taking an electric microwave oven having high-frequency heating means composed of a magnetron or the like as an example. In addition, a present Example is applicable also to heating cookers, such as an electric oven and a microwave oven.

  In this embodiment, the configuration shown in the previous drawings and the reference numerals attached to the configuration are used. In FIG. 11, in this embodiment, a light source is provided below the air blowing means 10 on the outflow side of the air flow, and the light source is a heating means that emits light. The light emission heat source 12e that emits light and heat includes a diffusing means 12f of a transparent or substantially transparent light emission heat source that covers the outer periphery of the light emission heat source 12e. As in the other embodiments, the type of the air blowing means 10 may not be a radial fan but may be a blower such as a cross flow fan, a sirocco fan, or a turbo fan.

  Further, the back wall of the heating chamber 2 is provided with a middle hole 51b that is a suction hole made up of a number of punching holes, an upper hole 51a that is a blowout hole, and a lower hole 51c. It is provided at a substantially central portion, that is, at a position facing the air hole middle hole 51 b, and the upper hole 51 a and the lower hole 51 c are respectively provided at the upper and lower positions of the air blowing means 10.

  As the light emission heat source 12e, a glass tube heater such as a halogen heater that emits bright light is suitable. This glass tube heater has a feature that the light output and the radiation efficiency are larger than those of a sheathed heater in which a resistance wire is sealed in a metal tube that has been widely used so far. Not only the convection heating which heats but the heating efficiency which directly radiates and heats the to-be-cooked item 4 is high. In particular, a halogen heater in which an inert gas is sealed around the filament has high radiation efficiency, and since there is no insulator or the like, the temperature rise characteristic is fast. The amount of emitted light and the amount of radiant heat can be supplied, and the controllability of heating is also good because of the higher thermal sensitivity. Of course, quartz tube heaters and infrared heaters with a resistance heating wire inside the quartz tube can emit large amounts of light and radiant heat as compared to sheathed heaters, just like halogen heaters, and the structure is simple and inexpensive. The heat source 12e can be configured.

  In addition, since the light emitting heat source 12e is a halogen heater, the light emitting heat source 12e rises quickly, and the light and heat emitted from the light emitting heat source 12e can be quickly diffused to the surroundings, whereby a high temperature passing through the duct 5a can be obtained. Steam and the food to be cooked placed in the heating chamber can be heated more quickly and efficiently.

  Moreover, it is a near-infrared halogen heater with a center wavelength of the light-emitting heat source 12e of 0.8 to 2.0 μm, and radiates mainly near-infrared rays that are easily absorbed by moisture. The heating efficiency is high.

  Furthermore, since the halogen heater also emits visible light, the heating chamber can be illuminated brightly.

  Here, the structure of the light emitting heat source 12e of the present embodiment and the diffusing means 12f covering it will be described with reference to FIG. The left side of FIG. 16 is a side cross-sectional view when cut in the length direction of the light emission heat source 12e, and the right side is a cross-sectional view when cut perpendicular to the length direction of the light emission heat source 12e.

The light emitting heat source 12e shown in FIG. 16 is an example of a halogen heater in which a halogen that is an inert gas and a filament 121 are sealed inside a glass tube. In order to prevent a short circuit between the power source and the filament 121, a non-conductive porcelain insulator 122 is arranged at both ends to fix the internal components, and by supplying power from the terminal 123 arranged on the outside, The filament 121 emits light and generates heat. When attaching the light emission heat source 12e to the main body 1, by fixing the insulator 122 part to the duct 5a of the hot air unit 5, the state insulated from the duct 5a can be maintained and stably fixed.

  Further, the light emitting heat source 12e and the diffusing means 12f are sealed by insulators 122 at both ends so that external air cannot easily enter. For this reason, moisture such as water vapor radiated into the duct 5a, scales composed of minerals contained in the water, and other foreign matters do not enter the diffusion means 12f, preventing the moisture and foreign matter from adhering to the light emitting heat source 12e. it can. In addition, since the light emitting heat source 12e does not deteriorate due to adhesion of moisture or foreign matter, it can maintain stable performance for a long time.

  Thus, the light emission heat source 12e and the diffusion means 12f have a double tube structure with the light emission heat source 12e that is a rod-shaped halogen heater and the diffusion means 12f that covers the light emission heat source 12e. It is supported by the insulator 122 and has an integrated structure with the light emitting heat source 12e.

  In FIG. 16, in the embodiment shown in the right sectional view, the central axes of the light emission heat source 12e and the diffusing means 12f are decentered, but of course, they may be concentrically arranged with the central axes aligned.

  The diffusing means 12f collects and diffuses the direct light 12b emitted from the light emitting heat source 12e, and increases the surface area for radiating light and heat as compared to the case of the light emitting heat source 12e alone. By diffusing heat or heat, the air or the object to be cooked 4 can be heated more efficiently.

  Here, it is most desirable that the diffusing means 12f is made of substantially transparent quartz glass or crystallized glass having a high heat-resistant temperature and being transparent or highly transparent. Since the diffusing means 12f is transparent or substantially transparent, the transmittance of visible light emitted from the light emitting heat source is increased, and the heating chamber can be illuminated brightly. Further, since the light emitted from the luminescent heat source reaches the outside of the heating chamber in the same color, the user can visually check whether the luminescent heat source is operating or not, and a user-friendly cooking device can be provided.

  In particular, quartz glass can transmit and radiate light in a wide wavelength range. Therefore, it is possible to increase the heating efficiency of the object to be cooked 4 and air by diffusing and radiating visible light and infrared light.

  In the configuration of the present embodiment, the duct 5a of the hot air unit 5 is heated and humidified by the water vapor 19 supplied from the steam generating means 13, so that moisture and alkali components contained in the water may adhere to the diffusing means 12f. Even at high temperatures, chemical reactions due to adhesion of foreign substances are unlikely to occur. Although the heat resistance is slightly inferior to that of crystallized glass, the light transmittance in a wide range of wavelengths is high, so that most of the light from infrared rays to ultraviolet rays emitted from the light-emitting heat source can be efficiently diffused into the heating chamber. For this reason, when using it at a temperature lower than the heat-resistant temperature of crystallized glass, it becomes possible to use quartz glass, and the effect of the present embodiment can be obtained.

  In addition, when crystallized glass with good visible light and heat permeability is used, the thermal shock resistance is very high, and it is difficult to cause a chemical reaction even at high temperatures. Even when a foreign substance adheres to the surface, deterioration hardly occurs and damage can be prevented. Since this crystallized glass has a very small coefficient of thermal expansion, it is less likely to break even if heating and cooling are repeated, and stable use over a long period of time is possible. Therefore, it is particularly suitable as the diffusing unit 12f.

  If the diffusing unit 12f is configured integrally with the light emitting heat source 12e as shown in FIG. 16, it can be easily attached to the hot air unit 5, but the air does not directly collide with the light emitting heat source 12e in the duct 5a. If so, they may be arranged separately.

  As shown in FIG. 16, when the light emission heat source 12e is constituted by a halogen heater having a large light emission amount and radiant heat amount, and the outer periphery of the halogen heater is covered with a crystallized glass tube as the diffusion means 12f, FIG. As shown, the direct light 12b diffused through the diffusing means 12f is reflected in the duct 5a by the luminescent heat source 12e that emits visible light (wavelength of about 380 to 800 nanometers), and the duct 5a in which the luminescent heat source 12e is disposed. Light reaches the corners above the duct 5a where the steam generating means 13 is disposed from below, and the inside of the duct 5a can be directly illuminated by the light 12b.

  Therefore, the high-temperature air mixed with the water vapor passing through the duct 5a of the hot air unit 5 can be directly heated on the surface of the diffusing means 12f, and the water vapor can be heated by heat radiation directly from the light 12b. High-temperature steam effective for heating the object 4 can be supplied to the heating chamber 2.

  Further, the direct light 12b emitted from the light emission heat source 12e spreads to every corner through the diffusing means 12f, and is heated from the upper hole 51a and the lower hole 51c (punching metal hole) of the heating chamber 2 through which high temperature steam is blown. While illuminating the food 4 brightly, the refinement | miniaturization of high temperature steam can be kept long in the heating chamber 2. FIG.

  Further, the direct light 12b emitted from the light emission heat source 12e is diffused by the diffusion means 12f covering the light emission heat source 12e provided in the hot air unit 5, and the direct light 12b is transmitted through the upper hole 51a, the middle hole 51b, and the lower hole 51c. And since reflected light 12a illuminates the whole wall surface of the heating chamber 2, the to-be-cooked object 4 mounted in the heating chamber 2 is heated from many directions. Further, the direct light 12b and the reflected light 12a are effective for heating the cooking object 4 by maintaining the high temperature fine water vapor 20 discharged from the air outlet 18 in the duct 5a from the steam supply means 13 and filling the heating chamber 2 at a high temperature. High temperature steam can be stably supplied and held in the heating chamber 2.

  The steam outlet 18 is connected to the steam generating means 13. The steam generating means 13 is basically in a semi-sealed state having no outlet for blowing out steam other than the outlet 18 in the duct 5a. And the front-end | tip of the blower outlet 18 is opening so that it may blow toward the airflow which flows out out of the ventilation means 10. FIG. In FIG. 13, the steam flow is blown from the side with respect to the air flow from the blowing means 10, but it may be blown obliquely. Most preferably, the air is blown toward the air flow immediately after flowing out of the blower means 10 and is opened so as to collide with the air flow. Further, the size and number of the diameters of the air outlet 18 are parameters for controlling the water vapor ejection speed. In this embodiment, the diameter is 1 to 3 mm, and the number is preferably 2 to 4.

  In FIG. 16, the central axis of the light emission heat source 12e and the central axis of the diffusion means 12f on the outer periphery thereof are provided eccentrically. Thereby, it is possible to freely adjust and set the light amount distribution and heat radiation distribution in the outer peripheral direction of the direct light 12b which is the light from the heat source irradiated by the light emitting heat source 12e, and more easily heat the water vapor in the duct 5a. The amount of light diffusion is adjusted to the direction and the direction of light that can be easily applied to the heating chamber 2, and the high-temperature fine water vapor 20 that is effective for cooking the cooking object 4 can be generated more efficiently. Of course, the central axis of the light emitting heat source 12e and the central axis of the diffusing means 12f may be coaxial, and in this case, the amount of light irradiated around the light emitting heat source 12e has a substantially uniform distribution.

Here, in this embodiment, the steam generating means 13 is installed outside the duct 5a on the back side of the hot air unit 5 and above the air blowing means 10, and inside the duct 5a, The light emitting heat source 12e is installed below, and the light emitting heat sources 12e covered with the steam generating means 13 and the diffusing means 12f are respectively arranged so as to face the upper and lower positional relationship with the air blowing means 10 sandwiched in the duct 5a.

  That is, if the water vapor 19 supplied from the outlet 18 of the steam generating means 13 is in direct contact with the diffusing means 12f, it may be deposited on the surface of the diffusing means 12f depending on the content of water and remain as a scale. is there. For this reason, in this embodiment, the light emission heat source 12e covered with the diffusion means 12f and the steam generation means 13 are arranged as far apart as possible so as to sandwich the air blowing means 10.

  Thus, in this embodiment, the steam generating means 13 is disposed above the hot air unit 5 and the light emission heat source 12e covered with the diffusing means 12f is disposed below the hot air unit 5 in a positional relationship with the air blowing means 10 interposed therebetween. Then, the diffusion means 12f and the steam generation means 13 have a substantially opposite positional relationship with respect to the flow blown from the blower means 10 toward the outer peripheral direction in the hot air unit 5. Thereby, the water vapor 19 blown out from the outlet of the steam generating means 13 is not directly in contact with the diffusing means 12f, and has an effect that it is difficult to deposit as a scale on the surface of the diffusing means 12f.

  Further, in this embodiment, the light emitting heat source 12e is covered with the diffusing means 12f to form a double tube structure. Therefore, the diffusing means 12f serves to protect the light emitting heat source 12e from water vapor or the like. Therefore, even if the diffusing means 12f is damaged by high-temperature steam after long-term use, the light emitting heat source 12e in the inside is not damaged at the same time, and the sealed gas of the light emitting heat source 12e is released, the filament 121 and the resistance Leakage or electric shock due to contact of the wires such as wires with the duct 5a is less likely to occur, and the life of the light emitting heat source 12e can be extended.

Furthermore, since the steam generating means 13 and the light emission heat source 12e provided outside the duct 5a are provided separately in a positional relationship sandwiching the air blowing means 10, the hot air unit 5 can be reduced in size and cost. In particular, it is possible to keep the size of the cooking device body 1 in the depth direction small.

That is, as shown in FIG. 15, by disposing at a position where the flow direction of the outflow air 17 from the blower means 10 is substantially opposite, damage or deterioration due to a scale or the like is suppressed, and the diffuser means 12f covers it. The life of the broken light heat source means 12 can be significantly extended, and stable cooking can be performed for a long time.

  In addition, the superheated water vapor is reduced in weight because water molecules are in a bonded state, and the surrounding members are easily heated and stay around the duct 5a of the hot air unit 5 which is a heating space. For this reason, the light emission heat source 12e is disposed below the duct 5a with the air blowing means 10 interposed between the steam generation means 13 and the light emission heat source even if there is steam remaining in the hot air unit 5 after the steam heating. Condensation is less likely to occur on the surface of 12e.

  In the heating chamber 2, the air temperature on the ceiling surface side tends to be high due to the high-temperature air and the high-temperature steam, so that the air directly heated from the light-emitting heat source 12 e passes through the lower hole 51 c which is the lower outlet hole of the heating chamber 2. By giving a flow to be blown to the heating chamber 2 and stirring the air in the heating chamber 2, the temperature distribution in the heating chamber 2 can be suppressed to be small, and the effect that the cooking object 4 can be cooked while suppressing heating unevenness can be expected. In order to suppress heating unevenness, an air guide plate 5c may be provided in the duct 5a, and the airflow may be guided into the heating chamber 2 in accordance with the distribution in the rear plate 51 of the upper hole 51a and the lower hole 51c. .

  The light emitting heat source 12e radiates heat and light to heat the left and right wall surfaces, the upper wall surface, the back wall, and the table 3 of the heating chamber 2 together with the food 4 and air. Therefore, the radiant energy of the light emitting heat source 12e is absorbed by the inner wall of the heating chamber 2, and each wall surface can be rapidly heated to increase the amount of radiant heat from the wall surface. Cooked food 4 can be cooked more efficiently. Moreover, the temperature fall of the water vapor | steam supplied in the heating chamber 2 can be prevented.

  Furthermore, by applying a paint mixed with high radiation particles to a part of the inner walls (left and right wall surfaces, upper wall surface, rear wall surface, table 3) constituting the heating chamber 2 so as to improve the heat radiation performance, the radiation performance is improved. The heated inner wall temperature of the heating chamber 2 is rapidly increased, and the cooking object 4 placed in the heating chamber 2 is heated by direct radiation 12b and heat radiation by the reflected light 12a, and by heat radiation by the inner wall of the heating chamber 2, Furthermore, a large amount of radiant heat can be continuously applied to the high-temperature fine steam filled in the heating chamber 2, and the refinement of the high-temperature steam can be maintained for a long time in the heating chamber.

In this way, in the hot air unit 5, when the light emitting heat source 12 e covered with the steam generating means 13 and the diffusing means 12 f is arranged with the air blowing means 10 interposed therebetween, the substantially saturated water vapor supplied from the steam generating means 13 emits light. Although it is feared that the diffusion means 12f covering the heat source 12e is not efficiently applied and the superheated steam cannot be successfully performed, the flow resistance of the air flow circulating through the middle hole 51b, the upper hole 51a, and the lower hole 51c of the hot air unit 5 Therefore, the water vapor supplied from the steam generating means 13 is agitated in the hot air unit 5 by a high-speed flow such as a swirling flow of the air blowing means 10, and is violently blown to the light emitting heat source 12e at a distant position. It is possible to produce superheated superheated steam.

  Further, the temperature of the high-temperature hot air containing the fine water vapor 20 superheated by the luminescent heat source 12e can be about 100 ° C. to 350 ° C., but when considering oven cooking in this embodiment, it is preferably from 200 ° C. The temperature is preferably about 300 ° C, more preferably about 230 ° C to 270 ° C (250 ± 20 ° C). The produced | generated fine water vapor | steam 20 is sprayed on the to-be-cooked object 4 in the heating chamber 2, and the following effects are acquired.

  One is that the fine water vapor 20 penetrates into the surface inner layer of the object to be cooked 4 and further into the inside, and humidifies and moisturizes by supplying moisture to the object to be cooked 4. On the other hand, the fine water vapor 20 that contacts or adheres to the surface of the object to be cooked 4 condenses on the surface of the object to be cooked 4 having a low temperature, thereby generating large heating energy and performing efficient heating. . That is, the to-be-cooked item 4 is efficiently cooked by the latent heat of condensation generated when the fine water vapor 20 becomes condensed water droplets. Furthermore, a synergistic effect can be acquired by raising the internal temperature of the to-be-cooked object 4 by combining electromagnetic wave heating (range heating) when the superheated water vapor is sprayed on the to-be-cooked object 4.

  Note that, as in the present embodiment, the steam generating means 13 is disposed above the hot air unit 5 and the light emission heat source 12e is disposed below the air blowing means 10, for example, conversely, the light is emitted above the hot air unit 5. The heat source 12e may have a configuration in which the steam generating means 13 is disposed below the air blowing means 10 (described later in FIG. 18). As another example, the light emitting heat source 12e and the steam generating means 13 are The structure arrange | positioned on both sides on both sides of the ventilation means 10 may be sufficient. In short, the light emitting heat source 12e and the steam generating means 13 may not be disposed on the same side of the air blowing means 10 so as to be separated from each other.

  The main body 1 of the electric microwave oven shown in FIGS. 11 and 12 is a so-called turntableless type microwave oven having no rotating table at the center of the lower portion of the heating chamber 2 and having a substantially fixed table 3. However, this embodiment can also be applied to a turntable type microwave oven in which the table rotates.

  The steam generating means 13 disposed outside the duct 5a of the hot air unit 5 is the same as the embodiment including the other steam generating means 13, but the container 13a to which water is supplied and the container 13a are It comprises a heater 13b for heating, a temperature detector (not shown) such as a thermistor, and the like.

Here, the container 13a is composed of an aluminum material such as aluminum die-casting or a metal material that is not easily rusted, such as stainless steel, and the heater 13b is composed of a sheathed heater or the like embedded in the meat portion of the container 13a. However, the container 13a and the heater 13b are not necessarily limited to these configurations, and the container 13a preferably has a small heat capacity in order to shorten the temperature raising time, and more desirably the mass of the container 13a is about 100 g to 200 g. Good. In addition, the heater 13b preferably has a power consumption of about 500 W to 1000 W at a voltage of 100 V in order to shorten the heating time.

  In this way, by setting the mass and power consumption to the above-described numerical values, the temperature raising time until the steam generating means 13 reaches a predetermined temperature can be reduced to about 30 seconds to 1 minute or less.

  Of course, the container 13a and the heater 13b do not need to be limited to these specifications and numerical values, and the container 13a and the heater 13b may be divided into a plurality of parts. Moreover, if the outer wall of the steam generating means 13 is covered with a heat insulating material to suppress heat dissipation to the surroundings, the temperature rise time is shortened, leading to improvement in heating efficiency / energy saving.

  Water is supplied to the container 13 a from a water tank 14 provided in the main body 1 through a water pump 15 and a water pipe 34. Here, as water, in view of hygiene, tap water containing some chlorine components is desirable. Further, the water tank 14, the water pump 15, and the water pipe 34 need not be limited to the positions shown in FIGS. In particular, the water tank 14 is preferably located at a position where it can be easily taken out from the front of the main body 1, and the bottom, top, or side of the main body 1 is good so that it can be seen from the front of the main body 1.

  In the present embodiment, the cooking object 4 is not placed directly on the table 3, but is placed on the grill 3 a on the table 3. Therefore, the fine superheated steam blown out from the hot air unit 5 is used. When 20 hits the entire surface such as the side surface and the lower surface in addition to the upper surface of the object 4 to be cooked, the object 4 can be efficiently heated.

  Here, the cooking object 4 is not only placed on the grill 3a on the table 3 as shown in FIG. 11, but also in the case where it is placed directly on the table 3 as shown in FIG. Applicable.

  FIG. 18 relates to the present embodiment, in which the position of the light emitting heat source 12e covered with the steam generating means 13 and the diffusing means 12f in the hot air unit 5 of the electric microwave oven of FIG. 11 is exchanged. In the duct 5 a of the hot air unit 5, the light emission heat source 12 e is disposed above and the steam generating means 13 is disposed below the air blowing unit 10.

  In FIG. 18, direct light 12 b is irradiated from the upper hole 51 a above the heating chamber 2 by the light emission heat source 12 e through the diffusing means 12 f and irradiated to the entire inside of the heating chamber 2 such as the heating chamber wall surface, the cooking object 4 and the table 3. The

  For this reason, while heating the to-be-cooked object 4 in the heating chamber 2 with radiant heat, the high temperature fine water vapor | steam 20 circulated and supplied via the hot air unit 5 can be heated.

  Therefore, in the heating chamber 2, the high-temperature steam 20 that has been refined and blown out can be maintained for a long time in a refined state, and stable fine steam can be supplied to the object 4 to be cooked efficiently.

  Moreover, since the light emission heat source 12e is arrange | positioned above the back surface of the heating chamber 2, the to-be-cooked object 4 of the heating chamber 2 is brightly illuminated from upper direction, and it becomes easy to grasp | ascertain the baking color and cooking process of the to-be-cooked object 4.

  According to the configuration of the present embodiment, in the heating cooker provided with the steam generating means, the heating means is constituted by the light emitting heat source and the light emitting heat source diffusing means for covering it, so that the surface area for irradiating light and heat increases, and light emission Light and heat emitted from the heat source are diffused widely and efficiently, diffusely reflected inside the duct of the hot air unit to brightly illuminate the heating chamber, and can carry radiant energy to every corner of the duct, so it is efficient for water vapor passing through the duct It is possible to radiate heat well to refine and maintain water vapor and to stably supply high-temperature fine water vapor effective for heating the cooking object to the heating chamber.

  In addition, since the diffused radiant energy is radiated from the hot air unit toward the heating chamber, the food to be cooked placed in the heating chamber is efficiently heated, and the high-temperature fine water vapor filled in the heating chamber is also heated. can do.

  Furthermore, since the light emission heat source is covered by the light emission heat source diffusion means, it is possible to prevent water vapor, oil, etc. mixed in the duct of the hot air unit from the heating chamber from coming into direct contact with the light emission heat source, thereby preventing deterioration of the light emission heat source. Long-term stable use is possible.

  In this type of conventional cooking device, as disclosed in Japanese Patent Application Laid-Open No. 2004-316999, a convection chamber having a convection fan and a convection heater for generating circulating air, and a boundary wall between the convection chamber and the heating chamber are provided. There are some which are provided with the produced | generated suction inlet and blower outlet, and the steam generation container which produces | generates the vapor | steam supplied into a heating chamber, and provided this steam generation container in the vicinity of the suction inlet.

  In this publicly known document, a steam generation container that generates steam, a convection fan, and a convection heater are provided in the convection chamber, so that moisture such as steam generated from the steam generation container, a scale that is a mineral component contained in water, and the like. It tends to adhere to the convection heater and may shorten the life of the convection heater.

  Further, since the installation positions of the steam generation container and the convection heater are close to each other, scattered water droplets and steam easily adhere to the convection heater, and the scale tends to adhere to the heater.

  For this reason, when a heater that easily deteriorates due to adhesion of moisture or scale is used as a convection heater, the use may be affected.

  Further, if the steam generating container and the convection heater are placed apart from each other so that moisture and scale do not adhere to the convection heater, the volume of the convection chamber increases and the compactness is hindered.

  Furthermore, since the positional relationship between the steam generation container and the convection heater is arranged upstream and downstream of the steam flow, the scale is likely to adhere to the convection heater, which may cause abnormal heating or disconnection of the heater, and is likely to fail.

  Also, as shown in Japanese Patent Application Laid-Open No. 2004-028578, high-frequency generation means for radiating radio waves into the heating chamber, an evaporator that generates steam, a water supply unit that supplies water to the evaporator, and a control that controls the water supply There is also a configuration in which a necessary water supply amount for each heating and cooking is set in advance by a control unit and heating cooking is performed using high frequency and steam.

  In this publicly known document, an evaporator that generates steam is provided in the lower part of a room having a circulation fan, and the steam generated by the evaporator is guided to the air inflow side of the circulation fan. It is difficult.

  Moreover, since it is the structure which supplies the saturated water vapor | steam generate | occur | produced with the evaporator to the heating chamber, it cannot produce | generate and supply the superheated superheated steam to a heating chamber.

  In addition, moisture and scale may adhere to the heater and magnetron that are heating means to cause deterioration.

  Furthermore, there may be problems such as water droplet scattering due to dew condensation on the circulation fan, an increase in passage resistance of the air flow, and obstruction of compactness of the room incorporating the circulation fan.

  The present embodiment solves at least one of the problems in these known documents.

The side sectional view of the microwave oven by the 1st example of the present invention. The front view of the heating chamber of the microwave oven by the Example. The hot air unit figure of the microwave oven by the same Example. It is a schematic diagram of a fireplace. Side surface sectional drawing in the case of performing heating cooking by mounting a to-be-heated object directly in a table in the microwave oven by the 1st Example of this invention. The side sectional view of the microwave oven by the 2nd example of the present invention. The figure showing the relationship between the wavelength of the light and the irradiance which the halogen heater by the Example irradiates. The side sectional view of the microwave oven by the 3rd example of the present invention. The side sectional view of the microwave oven by the 4th example of the present invention. The side sectional view of the microwave oven by the 5th example of the present invention. The side sectional view of the electric type microwave oven by the 6th example of the present invention. The perspective view which looked at the electric type microwave oven of FIG. 1 from the back. The perspective view of the hot air unit of FIG. Side surface sectional drawing which shows the advancing direction of the heat source light of the hot air unit of FIG. Side surface sectional drawing which shows the flow direction of the water vapor | steam of the hot air unit of FIG. Side surface sectional drawing which shows the light emission heat source 12e and the light emission heat source diffusion means. Side surface sectional drawing at the time of the cooking which does not use a cooking net in 6th Example. Side surface sectional drawing of the electric microwave oven in other embodiment of a 6th Example.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Main body, 2 ... Heating chamber, 2a ... Suction flow, 2b ... Outflow flow, 3 ... Table, 5 ... Hot-air unit, 5a ... Duct, 5b ... Reflecting plate, 6 ... Magnetron, 10 ... Air blower, 12 ... Light source,
35 ... casing, 51 ... rear plate, 51a ... upper hole, 51b ... middle hole, 51c ... lower hole, 52 ... space.

Claims (12)

  In the cooking device comprising a heating chamber provided in the housing and containing an object to be heated, and a space provided between the housing on the back side of the rear plate of the heating chamber, the rear plate A plurality of holes provided in the space, a light source that emits visible light having a wavelength of 0.4 to 0.8 μm provided in a position in the space that illuminates the bottom surface of the heating chamber through the plurality of holes, and the space A heating cooker characterized in that it is provided above and within the light source, and is provided with reflecting means for irradiating light reflected from the light source toward the front surface of the heating chamber through the hole. .   The cooking device according to claim 1, wherein the hole is opened at a position where direct light from a light source is directed to the front surface of the heating chamber.   3. The cooking device according to claim 1, wherein the light source serves as an illuminating unit that irradiates the heating chamber from the lower back side and a heating unit that cooks the object to be heated.   The cooking device according to any one of claims 1 to 3, wherein the light source is a halogen heater.   A heating chamber provided in the housing for storing an object to be heated, a plurality of holes provided in a rear plate of the heating chamber, and a bottom surface of the heating chamber via the plurality of holes behind the rear plate. A halogen heater that is provided at a position to illuminate and emits near infrared light having a wavelength of 0.8 to 2.0 μm, and a plurality of other holes provided above the halogen heater and provided in the rear plate of the heating chamber A reflecting means for irradiating the front surface of the heating chamber with the reflected light from the halogen heater, a blowing means for circulating an air flow through the heating chamber, and a duct covering the blowing means and the halogen heater. A heating cooker for supplying an air flow heated by the halogen heater in the duct into the heating chamber.   6. The heating cooker according to claim 5, further comprising steam generating means for generating steam to be jetted into the duct, wherein the halogen heater superheats the steam in the duct to generate superheated steam. Cooking device.   The cooking device according to claim 5 or 6, wherein the mass detection means for detecting the mass of the object to be heated and the amount of heating from the halogen heater to the object to be heated are adjusted based on the detection value of the mass detection means. And a heating cooker having control means.   A non-rotating table placed on the bottom surface of the heating chamber for placing the object to be heated, a plurality of mass detecting means installed on the lower surface of the table to detect the mass of the object to be heated to support the table, and heating Control means for adjusting the amount of water vapor supplied into the room is detected, the mass of the object to be heated on the table is detected by the sum of a plurality of mass detection means, and supplied from the steam generation means by the control means based on the detected value. 8. The cooking device according to claim 7, wherein the amount of water vapor is controlled and an appropriate amount of water vapor is supplied into the heating chamber according to the cooking content of the object to be heated.   2. The cooking device according to claim 1, further comprising a diffusion unit that covers the light source.   The cooking device according to claim 9, wherein the light source and the diffusing means are tubular.   6. The cooking device according to claim 5, further comprising diffusion means for covering the halogen heater. The heating cooker according to claim 5, further comprising: diffusion means for covering the halogen heater; and steam generation means having a spout for ejecting water vapor into the duct, and heat radiated from the light source by the diffusion means; A heating cooker characterized by diffusing light, converting the water vapor generated by the steam generating means into hot superheated steam and supplying the superheated steam into a heating chamber.

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