JPS593649B2 - oven - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a cooking device that has a simple structure and is capable of low-temperature cooking.

Traditionally, electronic ovens, electric ovens, gas ovens, etc. that enable low-temperature cooking such as miso fermentation, yogurt fermentation, yeast fermentation, etc., are used at 28-29°C for primary fermentation such as yeast fermentation, and for secondary fermentation. In the next fermentation, 3
It was necessary to control the temperature inside the firing chamber to 6 to 40°C, and there were various means for controlling the temperature as described below.

■ Recent gas ovens use an electronic proportional control valve, and if the temperature inside the oven is lower than the set temperature (for example, set the cooking temperature for yeast to 37°C with a slide control), an internal sensor (thermistor) is activated. ) becomes larger, and in the comparison amplifier circuit (control box),
The system reads the voltage difference and increases the current supplied to the coil of the electronic proportional valve, driving the valve to ignite the burner and raise the temperature inside the refrigerator.

When the internal temperature is reached, the thermistor's resistance value decreases, the voltage difference disappears, and the current supply to the proportional valve coil decreases, reducing or cutting the combustion. 0 2 Similarly in electronic proportional electric ovens. A thermistor detects the temperature inside the refrigerator, and compares the temperature inside the refrigerator with the set temperature (voltage that changes depending on the resistance of the standard electrician and thermistor) and changes the output of the heater.

3 In a bimetal electric oven, the operating point of the bimetal should be mechanically displaced by linking the knob on the set temperature scale with the setting of the bimetal's operating point to maintain the temperature within the oven.
-OFF control.

Although the above conventional control means do indeed make low temperature cooking possible, they suffer from a number of drawbacks as listed below.

1) The side-turning circuit is complex and delicate.■
It is necessary to consider the heat resistance and heat shield structure within the equipment and take sufficient measures to prevent the effects of heat on the heat limiting part, which leads to the need for various tests and experiments, the complexity of the equipment, and the increase in space. .

■ Increasing the number of parts and reducing the reliability of the instrument itself.

Namely durability, there is a need for electrical experts during service.

■ Significantly increases costs.

■Especially when fermenting yeast, the cooking temperature is slightly higher than room temperature, so in an electric oven, for example, a heater dedicated to yeast is installed, but the internal temperature can be kept around 37℃ without using a complicated control circuit. However, these heaters have a very small capacity, require technology to manufacture, and are expensive.

In addition, in gas ovens, the calorific value of the pilot flame also increases the internal temperature, making it impossible to cook at low temperatures. This makes the structure of the device itself complicated.

Furthermore, even if you use a pilot flame to cook low-temperature food in a gas oven, controlling the gas supply of the pilot flame (combustion control) is accompanied by many technically difficult problems.

Also, one of the most important considerations for gas ovens is to make the temperature inside the oven uniform, but in order to achieve this, it is necessary to divide the interior of the oven by inserting heat shields on the upper and lower sides, making the container smaller, and reducing the exhaust temperature. Despite consideration of the position of the mouth and various considerations for the device body, the problem of heat distribution has not been easily solved.

As mentioned above, the present invention eliminates the drawbacks of the above-mentioned conventional examples, and embodiments of the present invention will be described below.

1 is a gas oven with a firing burner 3 at the bottom of the firing chamber 2.
,3.

4 indicates the grill, 5 indicates the wire holder, and 6 indicates the inner case.

Reference numeral 7 denotes an interior light for illuminating the inside of the baking case 2 on the upper surface of the inner case 6, and is isolated from hot air by a heat-resistant heat transmitting material 8 (such as heat-resistant glass).

The hot air rises between the firing case 2 and the inner case 6 and enters the component case 2 from the top surface, and the exhaust air passes through the exhaust ports 9, 9 on the top surface of the inner case 6 and reaches the exhaust port 10 of the device body (outer case).
．． 10 and is discharged from the device.

Taking yeast fermentation as an example, in order to perform the primary fermentation and secondary fermentation at the same temperature, the length of the cooking time can be adjusted.

This method may not satisfy the taste of an experienced cook, but it satisfies the average person's taste.

In this example, burners 3 and 3 heat the inside of the refrigerator to 37°C.
When the temperature inside the refrigerator reaches 37° C., the burners 3 and 3 are automatically turned off, and the temperature inside the refrigerator is maintained using the interior light 1.

(This is a well-known control method) Generally, 15% of the energy generated by a light bulb is dissipated through convection and 85% is dissipated through radiation, so if the structure prevents the atmosphere whose temperature has increased due to convection from entering the refrigerator, the temperature inside the refrigerator will increase. To maintain this, it is necessary to consider 85% of the wattage of the light bulb (interior light).

Also, since it is caused by radiation, it is important that the bread ingredients are sufficiently irradiated with the light of the oven light.

Depending on the size of the refrigerator, the weight of the materials, the ambient temperature (room temperature), the position of the heat source, the heating method (one side, two sides), etc., 20W to 200'W is required based on the size of the general appliance. Dew.

Next, in the embodiment shown in FIG.
The structure is configured to increase or decrease radiant heat by switching between the two, and to respond to differences in room temperature between summer and winter.

Next, in the embodiment shown in FIG. 4, the burners 12 and 12 are not burnt, and the interior light 13 is exposed from the B position to the interior 14A position, and the exhaust ports 15 and 15 are covered or made small, so that only the interior light 13 is exposed. It is used to ferment yeast.

In this case, the temperature inside the refrigerator (37°C), the time, and the temperature inside the refrigerator (37°C)
70% of the first and 90% of the second.

Reference numeral 16 is a heat-resistant glass window which is slidable, 1γ and 17 are shielding plates for the exhaust port.

The various implementation issues will be explained below.

■ In general, the wattage of an oven light is up to about 25W, and anything over 100W is too bright for anything other than low-temperature cooking. For low-temperature cooking, you may turn on all the switches.

2. The heat resistance of an oven light is generally up to 250°6, but if the cooking temperature is higher than that, cold air from outside the oven is guided into the oven light and convection takes place for 2 hours to prevent overheating.

Alternatively, the oven light may be made movable and may be temporarily moved away from the irradiation window.

3. There is a large difference in room temperature between summer and winter, and an oven light with the same capacity will not produce the same cooking results in both summer and winter.

To solve this problem, for example, you can change the wattage of the oven light using a slider or the like so that it can be switched between summer and winter, or you can use multiple oven lights to heat with one in the summer and multiple in the winter. .

Further, ON-OFF control is also possible using bimetal or the like.

Alternatively, the temperature inside the refrigerator may be managed by switching between summer and winter by turning the exhaust port inside the appliance ON-OFF.

The effects of the present invention are listed below: (1) The non-uniformity of the temperature distribution inside the refrigerator, which is a drawback of the conventional electric or gas type, is eliminated by radiation, and the heat distribution can be improved.

Especially in low-temperature cooking such as yeast fermentation, the uniformity of heat distribution greatly influences the cooking results.

2. Various appliances have been developed to enable low-temperature cooking, but in the case of gas ovens, for example, the structure of the appliance is complicated, the number of parts increases, and costs increase.

In the configuration of the present invention, it can also be used as an interior light, making the configuration extremely simple.

3. Reducing the capacity of a sheathed heater requires technology, but light bulbs are available in various wattages and are inexpensive.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view of an oven showing an embodiment of the present invention;
FIGS. 2 to 4 are longitudinal cross-sectional views showing examples of the same location. 1... Gas oven, 2... Baking chamber,
Total: Firing burner, 4: Grilling net, 6:-
...Inner case, 7...Inner light.

Claims (1)

[Claims] 1. An oven characterized by serving as both an internal light and a heat source for low-temperature cooking. 2. The oven described in Patent No. 1, characterized in that it is equipped with a plurality of light bulbs for low-temperature cooking, and the amount of heat supplied is varied in stages. 3. The oven according to claim 1, characterized in that the luminous intensity of the internal light is variable.