JPH0332688B2 - - Google Patents

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a cooking device that combines a gas oven and a microwave oven. Regarding cooking equipment.

<Conventional technology> There has been a strong demand for multi-functionality in cooking appliances, and for this purpose, in addition to general heating cooking, the internal temperature of the cooking chamber is maintained at approximately 65°C to dry the heated items. More and more functions are being added to enable cooking.

Such a dry cooking function has conventionally been added mainly to microwave ovens having a high frequency oscillator and a heater.

Specifically, the output of the high-frequency oscillator is controlled to a predetermined value to heat the object from the inside, and the output of the heater is controlled to a predetermined value to heat the object from the outside. I try to dry things efficiently.

<Problems to be Solved by the Invention> When dry cooking is performed using the above-mentioned microwave oven, the cooking chamber is a closed space, so as the drying operation is performed, the relative humidity inside the cooking chamber increases. , the drying efficiency will decrease.

In order to prevent such inconveniences, it is necessary to periodically open an exhaust damper to exhaust air with a high relative humidity and exchange it with external air having a low relative temperature and humidity.

However, the heater output of microwave ovens is limited due to power consumption, so if the internal air in the cooking chamber is exchanged with external air, it takes a considerable amount of time for the heater to raise the internal temperature to the specified temperature. Therefore, there is a problem in that the overall efficiency of dry cooking is reduced.

<Purpose of the Invention> This invention was made in view of the above-mentioned problems, and it is possible to keep the internal air of the cooking chamber in a constant state of low relative humidity, and also to maintain the internal temperature of the cooking chamber to the extent necessary for dry cooking. The aim is to provide a cooker that can maintain a sufficient temperature for the purpose.

<Means for Solving the Problems> To achieve the above object, the cooking appliance of the present invention includes a cooking chamber, a temperature detection means, a temperature setting means, a high frequency oscillator, a gas burner, and a circulation fan. , a mode selection means, and a control means.

The cooking chamber is for storing objects to be heated, the temperature detecting means is for detecting the temperature inside the cooking chamber, and the temperature setting means is for setting the cooking temperature within a predetermined temperature range suitable for dry cooking. The high-frequency oscillator introduces high-frequency radio waves of at least two levels of intensity into the cooking chamber, and the gas burner generates combustion hot air outside the cooking chamber. The ring fan takes in hot combustion air from the gas burner, forcibly circulates the hot combustion air within the cooking chamber, and continuously exhausts the air from the cooking chamber. The cooking mode can be selected, and when the dry cooking mode is selected by the mode selection means, the control means causes the high frequency oscillator to oscillate with low power or stop oscillation, and controls the gas burner,
Then, a circulation fan is driven to perform dry cooking while maintaining the internal temperature of the cooking chamber at the set temperature set by the temperature setting means.

<Function> In the case of the cooking device having the above configuration, under the control of the control means, low-power high-frequency radio waves are introduced into the cooking chamber by a high-frequency oscillator to gently heat the object to be heated from inside, and the gas burner generates low-power high-frequency radio waves. The heated combustion air is drawn into the cooking chamber by a circulation fan and forcedly circulated to heat the object from the outside, and the air has a high relative humidity due to the moisture released from the object. The food to be heated can be dry-cooked by continuously discharging the food to the outside of the cooking chamber and maintaining the internal temperature of the cooking chamber at a temperature suitable for dry-cooking while performing the above operations.

Note that if it is desired to dry at a lower temperature, it is also possible to stop the high frequency oscillation and dry only with the combustion hot air from the gas burner.

<Examples> Hereinafter, examples will be described in detail with reference to the accompanying drawings showing examples.

FIG. 6 is a longitudinal sectional view showing one embodiment of the cooking device of the present invention, and FIG. 7 is a horizontal sectional view.

In the figure, a cooking chamber 2 is provided inside an exterior body 1, and a door 1a that can be opened and closed closes a front opening of the cooking chamber 2.

A magnetron 3 for introducing high-frequency radio waves into the cooking chamber is attached to the upper plate 2a of the cooking chamber 2, and a circulation fan 4 is attached to the space 2b formed by curving the back plate outward. Furthermore, the combustion space 5a between the lower plate and the exterior body 1
The gas burner 5 is attached to the front side of the circulation fan 4, and the front side of the circulation fan 4 has an opening 6a in the center for allowing the circulation fan 4 to take in air, and has an opening 6a in the periphery between it and the back plate of the cooking chamber 2. The partition plate 6 has a guide portion 6b forming an exhaust space 6c, and as the circulation fan 4 rotates, air is sucked in through the opening 6a and air is discharged from the exhaust space 6c. Air is circulated inside the chamber 2. Furthermore, a predetermined position on the back plate of the cooking chamber 2 (the above-mentioned exhaust space 6c)
By forming a communication hole 5b that communicates the combustion space 5a with the internal space of the cooking chamber 2 at a predetermined position closer to the outside, the effect of the circulation flow of the air allows
The combustion hot air obtained by igniting the gas burner 5 can be introduced into the cooking chamber 2. Furthermore, an exhaust port 2c is provided in the upper part of the space 2b.
By forming this, a part of the air being circulated can be discharged from the cooking chamber 2 into the atmosphere.

In addition, 4a is a circulation motor for rotationally driving the circulation fan 4, 7 is a mounting table for placing the object to be heated, and 7a is a turntable mechanism for rotating the above-mentioned mounting table 7. , 3a is a control board for controlling the magnetron 3 etc.
8 is an operation panel, 8a is a control board for the operation panel, 9 is an interior light, and 10 is a thermistor.

FIG. 8 is a front view of the operation panel 8, in which a start switch 8b and a cancel switch 8c are installed in two stages, upper and lower, on the rightmost side, and a temperature adjustment knob 8d and a timer knob 8e are installed in this order on the left side. Furthermore, on the left side is the drying switch 8F.
and S switch 8g, defrost switch 8h, high-speed range switch 8i, weak microwave switch 8j and combination switch 8k, strong microwave switch 8m and preheating switch 8n are installed in upper and lower two stages in this order, and the number is on the left side. Display 8
p is attached, and a gas continuous indicator 8q and a combustion indicator 8r are installed above the numerical display 8p.
A brightness switch 8s is installed on the leftmost side, and a time setting switch 8t is installed in two stages, upper and lower.

FIG. 1 is a block diagram showing the electrical configuration of the main parts of the cooker, in which signals from various switches such as a start switch 8b, a drying switch 8f, and an S switch 8g are input to a microcomputer 11. The microcomputer 11 receives the output signal from the A/D conversion circuit 13, which receives the voltage signal output from the timer volume 12 operated by the timer knob 8e, and the output signal from the temperature detection circuit 14 having the thermistor 10.
is being input. A control signal from the microcomputer 11 is input to a high frequency output circuit 15, a combustion control circuit 16, and a circulation fan control circuit 17.

The operation when dry cooking is performed using the cooker configured as described above is as follows.

By operating the drying switch 8f, timer knob 8e, and start switch 8b in this order, the microcomputer 11
determines that the dry cooking execution mode has been selected, and gives a control signal to the high frequency output circuit 15 instructing it to output a low power high frequency radio wave equivalent to 90W through duty control, as shown in FIG. 2C. Based on the temperature detection signal from the temperature detection circuit 14, a control signal is given to the combustion control circuit 16 instructing that the gas burner 5 should be ignited at a predetermined period, as shown in FIG. 2B. Furthermore, a control signal is given to the circulation fan control circuit 17 to instruct that the circulation fan 4 should be continuously rotated at high speed.

Therefore, as shown in FIG. 2A, the cooking chamber 2
While maintaining the internal temperature at the set temperature for dry cooking (65°C in the figure), the internal air can always be kept in a low relative humidity state, allowing dry cooking to be performed quickly. will be possible.

Specifically, using a microwave oven (outputting high-frequency radio waves equivalent to 90W, using electric hot air as a heat source, and heating temperature at 65℃)
When dry cooking an apple weighing 350g, and using the cooker of the above example (outputting high frequency radio waves equivalent to 90W, using gas combustion hot air as a heat source, and heating temperature at 64.6℃). As shown in FIG. 3, the drying speed is significantly different when dry cooking is performed, and it can be seen that the cooking device of the above embodiment can perform dry cooking quickly.

Figure 4 shows an example of dry cooking in which high-temperature drying of fruits and vegetables, etc., where the set temperature is relatively high, and low-temperature drying, such as overnight drying of fish, where the set temperature is relatively low, can be performed selectively. 1 is a flowchart illustrating an example.

In this step, it is determined whether or not the drying switch 8f has been operated, and if it has not been operated, other processing, such as cooking corresponding to the operated switch, is performed as it is.

If it is determined in the above step that the drying switch 8f has been operated, the process waits until the timer knob 8e is operated to set the timer, and in the step it is determined that the drying switch 8f and the S switch 8g are operated at the same time. Determine whether or not.

If it is determined in step that simultaneous operations are not being performed, wait until the start switch 8b is operated in step, and then control the combustion control circuit 16 in step so that the internal temperature of the cooking chamber 2 reaches 65°C. Well, gas burner 5
At the same time, the high-frequency output circuit 15 drives the magnetron 3 to output high-frequency radio waves equivalent to 90W in the step, and the circulation fan control circuit 17 drives the magnetron 3 in the step.
The circulation fan 4 is continuously rotated at high speed, and it is determined in step whether or not the time set by the timer has elapsed. Then, if the time has not elapsed, the determination and processing in the following steps are repeated.

If it is determined in the above step that simultaneous operations have been performed, wait until the start switch 8b is operated in step
In step, the combustion control circuit 16 controls the combustion by the gas burner 5 so that the internal temperature of the cooking chamber 2 reaches 40°C, and in the step, the circulation fan control circuit 17 continuously controls the circulation fan 4 at high speed. , and it is determined in step whether or not the time set by the timer has elapsed. Then, if the time has not elapsed, the determination and processing in the following steps are repeated.

If it is determined in the above step that the time set by the timer has elapsed, the dry cooking is terminated.

To summarize, when dry cooking ordinary heated items, simply turn the drying switch 8F and the timer knob 8F.
e and start switch 8b, the magnetron 3 and gas burner 5 are driven to bring the internal temperature of the cooking chamber 2 to a relatively high temperature of 65
Since the internal air in the cooking chamber 2 can be constantly exchanged to suppress an increase in relative humidity while maintaining the temperature at .degree. C., the time required for dry cooking can be shortened.

In addition, when drying fish overnight, etc., the oil and fat will become hard and the quality of the fish will be poor if the dry cooking is performed as described above. By doing this, as shown in Fig. 5, only the gas burner 5 is driven to constantly exchange the air inside the cooking chamber 2 while maintaining the internal temperature of the cooking chamber 2 at a relatively low temperature of 40°C. Since the rise in relative humidity can be suppressed, it is possible to obtain high-quality fish that has been dried overnight.

Furthermore, although the above-mentioned overnight drying of fish is generally not done, special operations must be performed in order to perform this dry cooking. It is possible to reliably prevent the inconvenience of having to do this.

In the above embodiment, when the same timer setting is repeated, the S switch 8g is
It also has a timer setting function that allows timer settings to be made by pressing g without operating the timer knob 8e, but it can also be replaced with a switch that has other functions. Further, if an increase in the number of switches is not a problem, a switch exclusively for preventing erroneous operation may be used.

<Effects of the Invention> As described above, the present invention makes it possible to maintain the internal temperature at a predetermined temperature necessary for dry cooking while keeping the relative humidity inside the cooking chamber low, thereby increasing the efficiency of drying. You can make it happen. Therefore, it has the unique effect of being able to shorten the time required to perform dry cooking.

[Brief explanation of the drawing]

Figure 1 is a block diagram showing the electrical configuration of the main parts of the cooker, Figure 2 is a diagram explaining the operation when dry cooking is performed, and Figure 3 is a diagram of the microwave oven when dry cooking apples. 4 is a flowchart, FIG. 5 is a diagram illustrating the operation when performing dry cooking at a relatively low temperature, and FIG. 6 is a diagram showing the dry cooking speed of the cooking device of the present invention. FIG. 7 is a cross-sectional view, and FIG. 8 is a front view of the operation panel. 2... Cooking chamber, 3... Magnetron, 4... Circulation fan, 5... Gas burner, 11... Microcomputer, 15... High frequency output circuit, 16... Combustion control circuit, 17... Circulation fan control circuit.

Claims (1)

[Scope of Claims] 1. A cooking chamber for storing an object to be heated, a temperature detecting means for detecting the temperature inside the cooking chamber, a temperature setting means for setting a desired cooking temperature, and a high frequency radio wave for introducing high frequency radio waves into the cooking chamber. It is equipped with an oscillator, a gas burner that generates combustion hot air outside the cooking chamber, and a circulation fan that takes in the combustion hot air of the gas burner, forcibly circulates the combustion hot air within the cooking chamber, and further exhausts the combustion hot air continuously from the cooking chamber. , the temperature setting means is capable of setting the cooking temperature to a desired temperature within a predetermined temperature range suitable for dry cooking, the high frequency oscillator is capable of oscillating at least two levels of power, and further , a mode selection means for selecting a dry cooking mode; and a mode selection means for driving a gas burner and a circulation fan by causing a high frequency oscillator to oscillate with low power or to stop oscillating when the dry cooking mode is selected by the mode selection means. and control means for performing dry cooking while maintaining the internal temperature of the cooking chamber at the set temperature set by the temperature setting means. 2 The specified temperature range suitable for dry cooking is 40℃.
and 65°C.