JP6910237B2 - Cooker - Google Patents

Description

The present invention relates to a cooker capable of cooking a dish to be cooked by putting a lid on a dish containing the dish to be cooked and housing the dish to be cooked.

Conventionally, as a food or the like to be heated, heated air is supplied to the cooking chamber to heat and cook the heated object housed in the cooking chamber, and a high frequency (microwave) is cooked. There is known a heating cooker having a microwave oven heating function for supplying to a room and cooking an object to be heated (for example, Patent Document 1). This heating cooker is provided with a heating dish arranged in the cooking chamber and accommodating an object to be heated.

When the object to be heated is placed in a heating dish and cooked by heating in an oven, high-temperature hot air is blown to the object to be heated, resulting in a finish like baking the surface. Therefore, when cooking a rice menu by heating in an oven, for example, a menu such as stone-grilled bibimbap-style cooked rice, seafood paella, and grilled risotto is targeted.

When cooking by heating in a range, it is possible to cook okowa by putting glutinous rice in a heat-resistant glass bowl, dropping it with a cooking sheet or the like, and covering it with a lid.

Japanese Unexamined Patent Publication No. 2010-2170

However, when white rice is cooked by the heating cooker, it is very difficult to cook rice with a good texture because the surface becomes dry or charred when oven heating is used.

In addition, when microwave oven heating is used, it is difficult to adjust the temperature of white rice and water in each rice cooking process, so that it is possible to cook glutinous rice, but it is difficult to cook normal white rice. ..

Therefore, an object of the present invention is to provide a cooker capable of cooking rice by storing white rice in a plate provided with a lid and heating with hot air.

In the invention of claim 1, a cooking chamber for storing the object to be cooked, a heating means for heating the cooking chamber, a plate for accommodating the food to be cooked and being able to be suspended in the cooking chamber, and a front plate. The plate is provided with a lid that closes the opening of the plate, and a shallow plate that can accommodate the object to be cooked and can be suspended in the cooking chamber and has a shallower depth than the plate. The dish has a depth of 40 mm or more, a flange portion of 30 mm or more at the upper end peripheral portion, and a side wall portion inclined so that the opening is wider than the bottom portion. Ri heatable der an upper space and a lower space of the flange portion, a plurality of heating means said heating means to heat each said lower space and the upper space, when accommodating the tray into the cooking chamber, The dish can be suspended in the cooking chamber so that the lower space is wider than the upper space, and the shallow dish is arranged below the dish, and the dish to be cooked contained in the dish. At the same time, it characterized in cooking can der Rukoto said the foods accommodated in the shallow dish.

The invention according to claim 2 is characterized in that the cooking chamber having the upper space and the lower space can be heated to 150 ° C. or higher, and white rice can be cooked, stewed and boiled.

In the invention of claim 3 , the heating means is provided with a temperature detecting means for detecting the temperature in the cooking chamber and the temperatures of the dish and the lid housed in the cooking chamber, and the heating means is based on the temperature detected by the temperature detecting means. The heating control is possible, and the white rice is cooked, boiled, and boiled according to the heating time and the heating control.

The invention of claim 4 is characterized in that 80% or more of the upper surface of the plate on which the food to be cooked is placed is flattened, and a bread or chawanmushi can be placed on the upper surface of the plate.

The invention according to claim 5 is characterized in that when the object to be cooked is boiled by the heating means and a predetermined dry-up temperature is detected by the temperature detecting means, the continuation of the boiling is stopped.

According to the invention of claim 1, by putting a lid on a dish containing an object to be cooked, it is possible to cook simmered dishes and steamed dishes other than roasted dishes by using oven heating. In addition, hot air can be circulated around the dish containing the food to be cooked to heat the dish as a whole.

According to the invention of claim 2 , the plate and the lid containing the rice can be heated to the temperature required for cooking rice. In addition, it can be heated to the temperature required for stew cooking and boiling cooking.

According to the invention of claim 3 , white rice can be cooked, stewed and boiled.

According to the invention of claim 4 , it is possible to prevent the bread placed on the upper surface of the plate from slipping off and the chawanmushi from tilting.

According to the invention of claim 5 , it is possible to prevent the object to be cooked from being scorched or overheated.

It is a front view of the state in which the door which is the basic structure of the cooking apparatus which shows one Embodiment of this invention is opened. Same as above, is a perspective view of a deep dish for cooking. Same as above, it is a cross-sectional view of a main part of a deep dish for cooking. Same as above, it is an internal explanatory view of a hot air unit in a cooking apparatus. Same as above, it is an internal explanatory view of the upper heater and the lower heater in a heating cooker. Same as above, it is an internal explanatory view of the steam unit in a cooking apparatus. Same as above, it is a block diagram showing an electrical configuration. Same as above, it is a schematic cross-sectional view which shows the internal structure of a heating cooker. Same as above, is a perspective view of a lid of a deep dish for cooking. Same as above, is a perspective view of a deep dish for cooking with a lid. Same as above, is a perspective view of a shallow plate for cooking. Same as above, it is a graph which shows the temperature change when the lid is not used. Same as above, it is a graph which shows the temperature change when the lid is put on. It is a perspective view of the deep dish for cooking which shows the other embodiment. Same as above, it is a cross-sectional view of a main part of a deep dish for cooking.

Hereinafter, preferred embodiments of the cooking cooker in the present invention will be described with reference to the accompanying drawings. In addition, a common reference numeral shall be attached to a common part in all these drawings.

1 to 11 show a cooking cooker according to an embodiment of the present invention. First, to explain the basic configuration of the cooking cooker, 1 is a main body forming the outer shell of the cooking cooker, and inside the main body 1, a cooking room 2 for storing and cooking food to be cooked is stored. Is arranged. The main body 1 has a substantially rectangular box shape, and a door 3 that can be opened and closed is arranged on the front surface of the main body 1 in order to put food in and out of the cooking room 2. The peripheral wall forming the cooking chamber 2 is composed of a ceiling wall 2a, a bottom wall 2b, a left side wall 2c, a right side wall 2d, and a back wall 2e. The ceiling wall 2a has a dome shape that is convex upward, while the walls 2b to 2e except for the ceiling wall 2a are all formed flat.

The back wall 2e of the cooking room 2 is provided with a suction port 4 in the center thereof, and horizontally long hot air outlets 5 and 6 are provided above and below the suction port 4. Further, an upper heater 7 for heating food from above the cooking room 2 is embedded in the ceiling wall 2a of the cooking room 2, and a lower heater 8 for heating food from below the cooking room 2 is embedded in the bottom wall 2b of the cooking room 2. Is buried.

The cooker of the present embodiment includes, for example, a deep plate 9 which is a plate for accommodating foods such as a rice menu and simmered foods, and a shallow plate 10 for accommodating foods such as bread and cookies. It can be appropriately selected in consideration of the type and heating means. A pair of left and right shelf supports 11 and 12 for holding the deep plate 9 and the shallow plate 10 are provided vertically on the left side wall 2c and the right side wall 2d.

As shown in FIG. 4, reference numeral 13 denotes a hot air unit provided behind the cooking chamber 2 inside the main body 1. The hot air unit 13 has a hot air heater 14 as a heating means for heating air, a hot air fan 15 as a centrifugal fan for sending heated air into the cooking chamber 2 to circulate, and a hot air fan 15 in the forward or reverse direction. It is composed of a hot air motor 16 that rotates the air.

A hot air fan 15 is provided in the center of the hot air unit 13 so as to face the suction port 4, and a hot air heater 14 is arranged around the hot air fan 15. The hot air fan 15 is driven to rotate as the hot air motor 16 is energized. Then, the air sucked from the inside of the cooking room 2 through the suction port 4 is blown out in the radial direction of the hot air fan 15, heated by the hot air heater 14, passes through the hot air blowing ports 5 and 6, and the hot air is blown into the cooking room 2. Be supplied. As a result, a path for circulating hot air inside and outside the cooking room 2 is formed, and the food in the cooking room 2 is cooked by heating. The hot air unit 13 is housed in the case 17.

Further, as described above, the cooking room 2 is provided with an upper heater 7 and a lower heater 8, and by energizing the upper heater 7 and the lower heater 8, heat radiation by infrared rays indicated by an arrow H in FIG. 5 is generated. The food in the cooking room 2 is cooked by heating by generating in a closed space in the cooking room 2 in which the deep plate 9 and the shallow plate 10 are stored.

As shown in FIG. 6, reference numeral 18 denotes a steam unit provided on the side of the cooking chamber 2 inside the main body 1. The steam unit 18 has a water tank 19 provided at the lower part of the main body 1 and is connected to the steam generator 22 via a pump 20 for sending water in the water tank 19 and a water supply pipe 21.

In the steam generator 22, the sheathed heater 23 is made of aluminum die cast and is embedded in a hollow evaporation container 24, and the water supply pipe 21 is connected to the hollow portion of the sheathed heater 23 to use the water supplied in the evaporation container 24 as a sheathed heater. It is configured so that steam is generated by heating by energizing 23 and can be supplied into the cooking room 2 from a plurality of steam outlets 25 formed on the left wall 2c of the cooking room 2. The steam flow as shown by the broken line G in FIG. 6 is generated in the cooking chamber 2, and the food in the cooking chamber 2 is cooked by heating.

As shown in FIG. 7, reference numeral 26 denotes a microwave heating means provided below the bottom wall 2b of the cooking chamber 2 and irradiating food with microwaves from below the cooking chamber 2 to perform microwave oven heating. The microwave heating means 26 includes a magnetron 27 that is a source for generating microwaves, a waveguide 28 that guides microwaves from the magnetron 27 into the inside of the kitchen 2, and micros from the waveguide 28 to the oven 2. It includes an antenna 29 that emits a wave, an antenna motor 31 such as an AC motor that horizontally rotates the antenna 29 around an upright shaft 30, and a microwave 32 attached in the vicinity of the antenna 29.

FIG. 8 shows the electrical configuration of the cooker. In the figure, 33 is a control unit that controls each part of the heating cooker, which includes a CPU as an arithmetic processing means, a memory as a storage means, an input / output device, and the like, and is an input port of the control unit 33. Is equipped with a chamber temperature detecting means 34 as a temperature detecting means equipped with a thermistor (not shown) for detecting the temperature in the kitchen 2 and an infrared sensor (not shown) equipped with a swing mechanism. In addition to the internal temperature distribution detecting means 35 as a temperature detecting means that makes it possible to detect the temperature of the object to be heated contained therein by detecting the temperature distribution in the cooking chamber 2, on the front surface of the main body 1. The operation unit 36 provided is electrically connected. Further, in the output port of the control unit 33, the upper heater 7 and the lower heater 8, the hot air heater 14 and the hot air motor 16 constituting the hot air unit 13, the pump 18 and the sheathed heater 23 constituting the steam unit 18, and the microwave heating means 26 are connected. In addition to the magnetron 27 and the antenna motor 31 that constitute the above, a display unit 37 provided on the front surface of the main body 1 is electrically connected. The control unit 33 reads a program built in the memory according to a selection instruction from the operation unit 36, and controls the hot air unit 13, the steam unit 18, the upper heater 7, the lower heater 8, and the microwave heating means 26, which are heating means. Therefore, the function as a heating control means for cooking the food in the cooking room 2 is processed and executed.

The heating control means incorporated in the control unit 33 selects in advance the heating means for heating, the presence / absence of preheating, the set temperature in the cooking room 2, and the like in the operation unit 36, and the inside of the cooking room 2 is based on the selected conditions. In addition to the manual cooking control means for cooking the food in the above, the heating means is automatically controlled according to the cooking menu selected by the operation unit 36, and the food in the cooking room 2 is cooked by the cooking time. It is equipped with automatic menu cooking control means.

Next, the bottomed polygonal deep plate 9, which is a metal cooking plate provided in the heating cooker of the present embodiment, will be described in more detail with reference to FIGS. 2 and 3.

First, regarding the outer shape of the deep plate 9, the deep plate 9 has a substantially rectangular shape in a plan view, and is formed in a bottomed concave shape having an upper opening so that soup and the like can be accommodated. The deep plate 9 has a depth A of 40 mm or more, preferably about 50 mm. Further, the deep plate 9 is integrally formed with a flange portion 41 having a width B of 30 mm or more, preferably about 35 mm, extending in the horizontal direction on the upper peripheral peripheral portion thereof. Further, in the deep plate 9, an inclined side wall portion 44 is formed between the bottom portion 42 and the flange portion 41 so that the opening portion 43 is wider than the bottom portion 42. When the flange portion 41 is placed on the shelf supports 11 and 12, the deep plate 9 is accommodated in the cooking chamber 2 in a suspended state.

The deep plate 9 has a depth A of about 50 mm, so that the simmered food that is placed in the deep plate 9 is heated to the cooking chamber 2 by the hot air unit 13, the upper heater 7, and the lower heater 8 at 350 ° C. Even when it is boiled at a high temperature, it can be cooked and heated without spilling. Further, since the width B of the flange portion 41 is about 35 mm, it is possible to prevent the surroundings from scattering due to boiling during boiling, and the wide flange portion 41 makes it easy to hold, and when the hot air unit 13 is operated, it is easy to hold. By securing a certain distance from the hot air outlets 5 and 6 to the food placed on the deep plate 9, it is possible to prevent the food from being burnt due to cooking. The temperature of 350 ° C. referred to here is the temperature when the inside of the kitchen 2 is empty and the central part thereof is measured by the thermoelectric thermometer method based on the JIS measurement method, and is the temperature in which food is contained. The temperature of the deep plate 9 is lower than this.

Next, regarding the surface treatment and material of the deep dish 9, a treated layer that can withstand a high temperature of 250 ° C. or higher may be formed on the surface of the metal base material of the deep dish 9, and the treated layer is, for example, an enamel layer or a ceramic coating. A layer or the like is preferable, and the treated layer makes the appearance beautiful, and particularly in the ceramic coating layer, a hygienic deep dish 9 having excellent cleanability is obtained. Further, as another treatment layer, a non-adhesive coating film of an inorganic material containing no organic compound containing fine powder of alumina ceramic as a main component may be formed. This does not generate harmful gas and there is no concern about dirt adhesion.

For the metal base material of the deep plate 9, it is preferable to select aluminum as a material having good thermal conductivity, and particularly as an aluminum material that can withstand a high temperature of 250 ° C. or higher, for example, A3003, A3004, etc., which have excellent heat resistance and corrosion resistance. It is desirable to select aluminum material. By selecting an aluminum plate as the metal base material, it is possible to reduce the weight as compared with other stainless steel, steel plate, enamel and the like. Further, by improving the heat conduction and reducing the weight, the temperature unevenness of the deep plate 9 which is a square plate and the heat radiation unevenness from the upper surface of the deep plate 9 are reduced, and the quick heating property of the deep plate 9 is good. Become. The treated layer in this case has a non-adhesive property even at a high temperature of 250 ° C. or higher and is not easily scratched by a ceramic coating by a sol-gel method or a coating of a prosixan-based paint, and even in a high temperature space of 400 ° C. or higher. Form a coating layer that does not generate harmful gas. As a result, the surface hardness of aluminum, which is a metal base material, is improved, scratches are less likely to occur, temperature unevenness of aluminum is reduced, and heat radiation from the treatment layer by the coating on the upper surface of the deep dish 9 is improved. It is possible to realize heat radiation above the square plate with less unevenness.

It is desirable that the thickness of the deep plate 9 is smaller than 1 mm and 80% or more of the bottom portion 42 is flat. This is because when the deep plate 9 has a material thickness of 1 mm or more, not only the weight becomes heavy and the usability deteriorates, but also the heat capacity of the deep plate 9 increases as the weight increases, and the heat capacity of the deep plate 9 increases at the time of use before cooking. This is because the preheating time (the time for the deep plate 9 to warm up in the cooking room 2) becomes long. Further, by flattening most of the upper surface (80% or more) of the deep plate 9 on which the food is placed, the bread to be the food does not slip off on the upper surface of the deep plate 9 and the chawanmushi does not tilt. The plate 9 can be effectively used for various cooking as a container.

The metal base material of the deep plate 9 may be made of steel, titanium, or the like. Further, as shown in FIGS. 14 and 15 showing other embodiments, a peripheral edge portion 45 in contact with the floor surface or the like is provided on the outer peripheral portion of the bottom portion 42 of the deep dish 9 when the deep dish 9 is placed on the floor surface or the like. You may. As a result, deformation of the bottom portion 42 due to high temperature can be prevented, and when the deep plate 9 is placed on the floor surface or the like, the floor surface or the like comes into contact only with the peripheral edge portion 45 of the deep plate 9, and the deep plate 9 easily rotates. It can also be prevented. Further, as shown in FIG. 15, a curl portion 46 for preventing burrs may be provided at the outer end of the flange portion 41.

As shown in FIGS. 9 and 10, the deep dish 9 includes a lid 47. The lid body 47 is formed in a substantially rectangular shape in a plan view, and a grip portion 48 formed in a columnar shape is provided in the central portion of the upper surface. Further, the lid body 47 is formed with steam holes 49 formed through the lid body 47, and when the lid body 47 is placed on the deep plate 9 for cooking or the like, the steam holes 49 are formed. The steam in the deep plate 9 can be discharged from.

The lid 47 closes the opening 43 of the deep plate 9, and is formed in a size that allows it to be placed on the side wall portion 44 of the deep plate 9. The lid body 47 is made of the same material as the deep dish 9 except for the grip portion 48. The grip portion 48 is formed of a thermosetting resin such as a phenol resin. The shape of the grip portion 48 is not limited to a columnar shape, and any shape that can be gripped can be used.

When the lid body 47 is placed on the side wall portion 44 of the deep plate 9 in a horizontal state, the entire circumference of the outer peripheral end portion 50 of the lid body 47 abuts on the side wall portion 44, and the opening 43 of the deep plate 9 is closed. The vertical position on which the lid body 47 is placed can be determined by the size of the lid body 47 and the inclination angle of the side wall portion 44.

Next, the shallow plate 10 will be described. As shown in FIG. 11, the shallow plate 10 has a substantially rectangular shape in a plan view, has a bottomed concave shape having a shallower depth than the deep plate 9 having an open upper portion, and the other portion has a non-perforated accommodating portion 51. , It is composed of a flange portion 52 extending in the horizontal direction outside the upper end of the accommodating portion 51. A plurality of slits 53 through which hot air can pass are formed in the flange portion 52. The shallow plate 10 is made by coating a metal base material with a ceramic-containing paint having extremely small particles, but like the deep plate 9, it may be formed of a member having heat resistance such as metal or enamel. In the present embodiment, the lower surface of the flange portion 52 is placed on the shelf supports 11 and 12, so that the shallow plate 10 is accommodated in the cooking chamber 2 in a suspended state.

The cooker of the present embodiment includes a grill (not shown) in addition to the deep plate 9 and the shallow plate 10. The grill can be used by placing it on the shallow plate 10, or it can be used alone by placing it on the shelf supports 11 and 12 in a suspended state.

Next, the operation of the cooking device having the above configuration will be described in detail. The door 3 is closed with the food in the cooking chamber 2 in advance, and the cooking conditions such as the desired cooking menu and the setting of the heating source are set by the input from the operation unit 36, and the operation is started. In response to this, the control unit 33 independently performs oven cooking by the hot air unit 13 selected and set, steam cooking by the steam unit 18, grill cooking by the upper heater 7 and the lower heater 8, and range cooking by the microwave heating means 26. Alternatively, the control of each part is executed by using the timekeeping of the built-in timer means so that it is performed in combination.

When cooking by oven heating by the hot air unit 13, set any of the deep plate 9, the shallow plate 10 or the grill on the shelf support 11 or the shelf support 12 of the cooking room 2, and select the oven cooking with hot air. After that, when the cooking start is instructed, the control unit 33 controls the input to the hot air motor 16 so that the hot air fan 15 is rotationally driven in the forward direction or the reverse direction at a desired rotation speed, and the oven temperature detecting means. The detection signal from 34 is taken in, and the input to the hot air heater 14 is controlled so that the temperature inside the cooking chamber 2 becomes a desired temperature.

When the hot air fan 15 rotates in the forward direction or the reverse direction in this series of controls, the air sucked from the inside of the kitchen 2 into the internal space of the case 17 through the suction port 4 is radiated by the centrifugal force of the hot air fan 15. Hot air is generated evenly in the internal space of the case 17 isolated from the cooking room 2 by evenly hitting the hot air heater 14 that has been blown out and generated heat. The hot air that hits the hot air heater 14 is sent into the cooking room 2 through the plurality of hot air outlets 5 and 6 in the flow indicated by the arrow F in FIG. It is possible to cook evenly.

Further, when cooking is performed by grill heating by the upper heater 7 and the lower heater 8, as shown in FIG. 5, any of the deep plate 9, the shallow plate 10 or the grill on the shelf support 11 or the shelf support 12 of the cooking room 2 When the cooking start is instructed after the cooking is selected and operated by the heater, the control unit 33 independently controls the energization of the upper heater 7 and the lower heater 8 and enters the cooking room 2 as shown by the arrow H. The whole food placed on the deep plate 9, the shallow plate 10, or the grill can be cooked evenly by receiving the heat radiation of the above.

When steam cooking is performed by the steam unit 18 separately from the oven for cooking food in the closed cooking room 2 by such hot air or a heater, the shelf support 11 or the shelf support 12 of the cooking room 2 is shown in FIG. When any of the deep plate 9, the shallow plate 10 or the grill net is set in the cooking table and the cooking start is instructed after selecting and operating the oven cooking by steam, the control unit 33 controls the operation of the steam unit 18 and the pump 20. The water in the water tank 19 is supplied to the evaporation container 24 through the water supply pipe 21 to generate steam, and steam is sent from the steam outlet 25 into the cooking room 2 as shown by the broken line G, and the deep dish 9, It is possible to evenly cook the entire food placed on the shallow plate 10 or the grill.

Next, the operation related to microwave cooking by the microwave heating means 26 will be described. After the food stored in the container or the like is placed on the bottom wall 2b of the cooking chamber 2 in advance, the cooking and cooking time by the microwave are selected and operated. When the cooking start is instructed, a control signal for radiating microwaves from the antenna 29 is sent to the microwave heating means 26 for a time set in the selected output range, and the food in the cooking room 2 is cooked. do.

Here, the rice cooking process of white rice using the deep plate 9 will be described. First, rice and water are put into the deep plate 9 as a food to be cooked, the lid 47 is put on, and then the deep plate 9 is placed on the upper shelf support 11. When the door 3 is closed and the amount of rice to be cooked is selected by operating the rice cooking key of the operation unit 33 as the rice cooking amount selection means, the hot air unit 13 is started to be driven by the rice cooking control means 38 incorporated in the control unit 33. , The rice cooking process starts with a pattern of heating control according to the amount of rice cooked. The amount of rice that can be selected is, for example, from a minimum amount of 0.5 go to a maximum amount of 5 go in 0.5 go increments. When the driving of the hot air unit 13 is started, hot air is supplied into the cooking room 2 from the hot air outlets 5 and 6, and the hot air circulates in the cooking room 2. Since the deep plate 9 is placed on the upper shelf support 11, a sufficient space for hot air to circulate is secured below the deep plate 9, and the deep plate 9 and the lid 47 are heated efficiently as a whole. ..

The rice cooking control means 38 passes the hot air heater 14 and the hot air motor 16 based on the temperature detection of the deep plate 9 and the lid 47 by the temperature distribution detecting means 35 in the refrigerator in order to promote water absorption of the rice in the deep plate 9. This is a step of controlling the power interruption to heat the entire deep dish 9 and the lid 47, respectively, and keep the water temperature in the deep dish 9 at a predetermined temperature (for example, 60 ° C.) or lower for a predetermined time (for example, 11 minutes). Do the dish.

After that, when the boiling for a predetermined time is completed and the process shifts to boiling, which is the next step, the rice cooking control means 38 continuously energizes the hot air heater 14 and the hot air motor 16 by heating until the boiling of the object to be cooked is detected. As a result, the food to be cooked inside the deep dish 9 is heated more strongly than the rice cooker, and the temperature of the water in the deep dish 9 is raised to boiling in a short time.

The rice cooking control means 38 starts boiling detection for detecting boiling of the object to be cooked when the detection temperature of the deep plate 9 and the lid 47 by the internal temperature distribution detecting means 35 becomes a predetermined temperature (for example, 90 ° C.) or higher. .. In the boiling detection during the boiling process, the hot air heater 14 and the hot air motor 16 are continuously energized to strongly heat the object to be cooked inside the deep dish 9, while the detection temperature of the temperature distribution detecting means 35 in the refrigerator is measured. Calculate the slope (how much the detected temperature rises at a predetermined time). Then, when the inclination of the detection temperature of the internal temperature distribution detecting means 35 becomes equal to or less than a certain value and becomes stable, it is determined that the object to be cooked in the deep dish 9 has boiled, and boiling is continued from boiling to the next step. Move to.

When the process shifts to continuous boiling, the rice cooking control means 38 continues heating by the hot air unit 13. In the heating here, the amount of heat from the hot air heater 14 is controlled by the detection temperature of the internal temperature distribution detecting means 35 so that the temperatures of the deep plate 9 and the lid 47 become a predetermined temperature, for example, 100 ° C.

Then, when the rice cooking control means 38 continues to boil and the water inside the deep dish 9 disappears and the temperature detected by the deep dish 9 and the lid 47 by the internal temperature distribution detecting means 35 rises to a predetermined temperature, the internal temperature distribution The cooking of the object to be cooked is detected based on the detection temperature of the detection means 35. Here, when the detection temperature of the internal temperature distribution detecting means 35 reaches a predetermined dry-up temperature, the cooked rice inside the deep dish 9 is detected, and the process shifts from continuous boiling to steaming, which is the next step.

During steaming, the hot air heater 14 is cut off by temperature control based on the temperature detected by the temperature distribution detecting means 35 in the refrigerator, and the high temperature (98 to 100 ° C.) is maintained so that the rice inside the deep dish 9 is not burnt. In addition, the hot air heater 14 and the hot air motor 16 are cut off to control the temperatures of the deep plate 9 and the lid 47. The steaming is continued for a predetermined time (for example, 12 minutes), and when the steaming is completed, the rice cooking is completed. In addition, heat retention may be added to the rice cooking process so that the heat retention shifts to the heat retention after the steaming is completed.

12 and 13 show temperature changes of each part when the lid 47 is used and when the lid 47 is not used when the white rice is cooked in the deep dish 9. FIG. 12 shows rice cooked without using the lid 47, and FIG. 13 shows rice cooked using the lid 47. The rice was cooked by heating the rice in an oven at a temperature of 350 degrees, and depending on the presence or absence of the lid 47, the temperature in the cooking room 2, the temperature of the thermistor blowing, and the rice in the deep dish 9 were cooked. There was no significant difference in temperature. In particular, the elapsed time until the water in the deep dish 9 boiled and the slope of the temperature rise of the rice were substantially the same. Therefore, the use of the lid 47 did not affect the heating of rice. The surface of the cooked rice cooked without using the lid 47 was dry, and the taste was lower than that using the lid 47.

In the present embodiment, the deep plate 9 is placed on the shelf support 11, the shallow plate 10 is placed on the shelf support 12, and cooking can be performed at the same time by heating in an oven. Therefore, by cooking white rice in the deep plate 9 and cooking the side dishes in the shallow plate 10, the rice and the side dishes can be completed at the same time, so that the cooking time can be shortened.

As described above, in the present embodiment, the cooking room 2 for storing the food to be cooked, the hot air unit 13 for circulating and supplying hot air into the cooking room 2, and the food to be cooked can be stored and stored in the cooking room 2. By providing the deep plate 9 and the deep plate 9 with the lid 47, even when the food to be cooked contained in the deep plate 9 is heated in an oven, not only the conventional baked food but also boiled or boiled food is used. It will be possible to easily perform various cooking such as cooking, as well as cooking white rice, and as an oven-type heating cooker, it will be possible to propose new cooking styles to customers.

Further, in the present embodiment, when the deep plate 9 is stored in the cooking chamber 2, the deep plate 9 is surely heated from below by providing a space below the deep plate 9 where hot air can circulate. Can be done. Further, since the circulation of hot air in the cooking room 2 can be improved, the deep plate 9 and the lid 47 stored in the cooking room 2 can be heated as a whole.

Further, in the present embodiment, since the inside of the cooking chamber 2 can be heated to 150 ° C. or higher, white rice can be cooked using the deep plate 9 and the lid 47.

Further, in the present embodiment, the internal temperature detecting means 34 and the internal temperature distribution detecting means 35 for detecting the temperature in the cooking room 2 and the temperatures of the deep dish 9 and the lid 47 stored in the cooking room 2 are provided. It is possible to control the heating by controlling the hot air unit 13 based on the temperature detected by the temperature distribution detecting means 35 in the refrigerator. By adopting the configuration in which the white rice is cooked by the heating control, it is possible to cook rice with a good taste.

Further, in the present embodiment, the hot air unit 13 includes a hot air heater 14 for heating the air and a hot air fan 15 for flowing the hot air into the cooking chamber 2, and the heating control is controlled by the heating amount and the hot air fan. By performing the heating at the rotation speed of 15, the heating control can be performed by a simple control of energizing the hot air heater 14 and energizing the hot air motor 16 that rotates the hot air fan 15.

Further, in the present embodiment, the rice cooking amount selection means is provided, and the heating control pattern can be changed according to the rice cooking amount, so that the cooked rice with good taste can be cooked by appropriate heating according to the rice cooking amount. can.

Further, in the present embodiment, by forming the inner surface of the ceiling wall 2a of the cooking room 2 in a dome shape, the circulation of hot air is improved inside the cooking room 2, and the object to be cooked can be heated efficiently.

The present invention is not limited to the above embodiment, and various modifications can be made without departing from the spirit of the present invention. For example, the deep plate may be provided with a water level scale for cooking rice.

2 Cooking room 2a Ceiling wall 7 Upper heater (heating means)
8 Lower heater (heating means)
9 Deep plate (dish)
10 Shallow plate 13 Hot air unit (heating means)
14 Hot air heater (heating means)
15 Hot air fan 18 Steam unit (heating means)
26 Microwave heating means (heating means)
34 Internal temperature detecting means (temperature detecting means)
35 Internal temperature distribution detecting means (temperature detecting means)
41 Flange 42 Bottom 43 Opening 44 Side wall 47 Lid

Claims (5)

A kitchen for storing food to be cooked and
A heating means for heating the cooking chamber and
A plate that can accommodate the food to be cooked and can be suspended in the cooking chamber ,
A lid that closes the opening of the dish and
A shallow plate, which can accommodate the object to be cooked and can be suspended in the cooking chamber and has a shallower depth than the plate, is provided.
The dish has a depth of 40 mm or more, a flange portion of 30 mm or more at the upper end peripheral portion, and a side wall portion inclined so that the opening is wider than the bottom portion.
Said heating means, Ri heatable der an upper space and a lower space of the flange portion,
The heating means is a plurality of heating means for heating the upper space and the lower space, respectively.
When the dish is stored in the cooking chamber, the dish can be suspended in the cooking chamber so that the lower space is wider than the upper space.
Cooking said shallow dish is disposed below the dish, characterized said the foods accommodated in the pan, simultaneously cooked capable der Rukoto the housed shallow pan said the food vessel. The cooking chamber having the upper space and the lower space can be heated to 150 ° C. or higher.
The heating cooker according to claim 1, wherein the rice is cooked, stewed, and boiled. A temperature detecting means for detecting the temperature of the cooking chamber and the temperature of the dish and the lid housed in the cooking chamber is provided.
It is possible to control the heating by controlling the heating means based on the temperature detected by the temperature detecting means.
The heating cooker according to claim 1 or 2 , wherein the rice is cooked, stewed, and boiled according to the heating time and the heating control. Flatten 80% or more of the upper surface of the dish on which the food to be cooked is placed.
The heating cooker according to any one of claims 1 to 3 , wherein a bread or chawanmushi can be placed on the upper surface of the plate. The heating cooker according to claim 3 , wherein when the object to be cooked is boiled by the heating means and a predetermined dry-up temperature is detected by the temperature detecting means, the continuation of the boiling is stopped.

Images