JP2012104261A - Induction heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an induction heating cooker which can carry out various automatic cooking by one induction heating cooker, and has excellent heating efficiency for enabling cooking in a short time and a high energy conservation effect.SOLUTION: An induction heating cooker comprises an induction heating coil 19 for induction-heating an article to be heated placed on a top plate 4, an inverter circuit 34 for supplying a high-frequency current to the induction heating coil 19, a cooking chamber 11 provided in the outside and inside, a cooking chamber door 7 for opening/closing an opening portion of the cooking chamber 11, a cooking chamber exhaust air channel 29 for communicating the inside of the cooking chamber 11 and the outside of a body 1, upper heating means 38 provided on an upper part in the cooking chamber 11, and controlling means 30 provided on a lower part in the cooking chamber 11 and controlling the induction heating coil 19 and the upper heating means 38. The controlling means 30 is disposed in the cooking chamber 11, and carries out control corresponding to a cooking instrument including a heating element heated by the influence of magnetic force from the induction heating coil 19.

Description

  The present invention relates to an induction heating cooker provided with an induction heating coil for heating an object to be heated placed on a top plate.

  Conventionally, a stationary type or a built-in type induction heating cooker in which eddy current is induced by a high frequency magnetic flux generated by flowing a high frequency current through an induction heating coil and the object to be heated is heated by Joule heat generated thereby is known. ing. In recent years, such induction heating cookers have been developed for the purpose of obtaining good cooking effects (finishing) of induction heating cookers, high cooking performance such as short-time cooking, and effects such as labor saving of cooking work. There is a tendency to have functions such as automatic temperature control by control and automatic cooking.

  As a heating cooker having such a cooking function, “a top plate provided at the upper part of the main body for placing the cooking container, heating means provided at the lower part of the top plate for inductively heating the cooking container, and the cooking container” Temperature detecting means for detecting the temperature of the bottom surface of the cooking device and control means for controlling the heating means. The control means heats at a high output immediately after the start of heating, and the bottom surface of the cooking container reaches a predetermined temperature. In some cases, an induction heating cooker has been proposed in which the temperature is maintained for a predetermined time and then the output of the heating means is controlled so as to cook (see, for example, Patent Document 1).

  Further, “a main body constituting the outer shell, a top plate on which the cooked cooking container is placed, a heating unit that is located below the top plate and that heats the cooked cooking vessel, and is located below the heating unit. An induction heating cooker provided with a “grill device”, wherein the “grill device is a double-sided grilling device in which an upper heating body and a lower heating body are arranged, and a cooking chamber including the upper heating body and the lower heating body; , A soaking plate provided so as to cover the lower heating body, and a cooking heating plate placed on the soaking plate, and a dish is directly placed on the cooking plate for cooking. What has been made "has been proposed (see, for example, Patent Document 2).

Japanese Patent Laying-Open No. 2005-116348 (5th page, FIG. 1) JP 2010-115473 A (page 5, page 12, FIG. 1, FIG. 3)

In the induction heating cooker described in Patent Document 1, the function of “cooking rice” is provided as a cooking menu for automatic cooking using a general induction heating cooker, and in order to reduce unevenness during cooking, Improvement is attempted by temperature detection and control based on this.
However, in the heating cooker of Patent Document 1, the cooking container is heated only from the bottom surface, but the temperature difference between the container bottom surface portion and the side surface portion pointed out in Patent Document 1 is only heated from the bottom surface of the cooking container. So it is essentially difficult to improve. Further, in Patent Document 1, only the bottom surface of the cooking container is temperature-detected, but it is difficult to detect a temperature difference from a portion other than the bottom surface of the cooking container only by detecting the temperature of the bottom surface of the cooking container. There was a possibility that sufficient cooking performance could not be obtained.

  Moreover, in the induction heating cooker described in Patent Document 1, automatic cooking is limited to rice cooking, and is not mentioned in other cooking menus. As a cooking device corresponding to various cooking menus, for example, a cooking device having a cooking chamber such as an oven called an oven range or the like is also known, which enables relatively uniform heating. It is necessary to provide such a cooker separately from the induction heating cooker. For this reason, in order to automatically cook various cooking menus, the user must secure a place for installing these two or more cooking utensils in the kitchen space. It was difficult to handle because it was difficult to install in a convenient location.

In the induction heating cooker provided with the cooking chamber described in Patent Document 2, heating for cooking is performed by heating the soaking plate with a lower heating body and transmitting the heat of the soaking plate to the cooking heating plate. It is the structure which heats the food mounted on the plate.
However, the cooking heating plate is not directly heated, and the lower heating element is covered with a soaking plate, so it takes more time to heat the cooking heating plate and the cooking chamber. It is thought that it becomes. Accordingly, the cooking time becomes longer, and the time that the user spends on housework increases, which goes against labor saving of housework.
Moreover, in patent document 2, since it is the double-sided heating by an upper heating body and a lower heating body, although the loss of a heating is suppressed to the minimum by adjusting the whole balance for heating a cooking item, it is cooking. Loss due to heat leakage increases with time extension. Accordingly, there is a problem in that the heating efficiency is lowered, the power consumption is increased, and the environmental load is increased.
Also, it is limited to cooking on the cooking heating plate, and depending on the user, the cooking effect on the cooking heating plate may not suit the taste, and there are cooking menus that can not cope with heating on the cooking heating plate there were. Moreover, the automatic cooking was not mentioned and there existed a subject that the function with which an induction heating cooking appliance is provided was not fully utilized.

  The present invention has been made to solve the above problems, and provides an induction heating cooker capable of performing various automatic cooking with a single induction heating cooker. In addition, the present invention provides an induction heating cooker that is excellent in heating efficiency, can be cooked in a shorter time, and has a high energy saving effect.

A cooking device according to the present invention includes a main body having a top plate, main body heating means for induction heating an object to be heated placed on the top plate, and a main body drive circuit for supplying a high-frequency current to the main body heating means. A cooking chamber provided inside the outside, a cooking chamber door that opens and closes an opening of the cooking chamber, an exhaust air passage that communicates the inside of the cooking chamber and the outside of the main body, and the cooking chamber An upper heating means provided above, a lower heating means provided below the cooking chamber and constituted by an induction heating coil, and a control means for controlling the upper heating means and the lower heating means, The said control means is arrange | positioned in the said cooking chamber, and the control corresponding to any one or more cooking equipment among the following (1)-(6) containing the heat generating body which generate | occur | produces heat by the influence of the magnetic force from the said lower heating means. What to do That.
(1) A saucer that is not induction heated, a power receiving unit that generates an induced voltage by magnetic flux from the lower heating means, a resistance heating element connected to the power receiving unit, and a grill (2) a cooking dish capable of induction heating (3) Cooking vessel capable of induction heating (4) Saucepan and grill net capable of induction heating
(5) Sauce pan not induction-heated and cooking vessel capable of induction heating (6) Sauce pan not induction-heated, closed-circuit wire capable of induction heating, and grill

According to the present invention, cooking equipment including a lower heating means provided below the cooking chamber and configured by an induction heating coil, and a heating element disposed in the cooking chamber and generating heat due to the influence of magnetic force from the lower heating means, Equipped with. For this reason, since the cooking equipment on which the food or the like is placed can be directly heated by the downward heating means, it is excellent in responsiveness, has a high rate of temperature rise at the start of cooking, and leads to a reduction in cooking time. In addition, since the responsiveness of thermal power control is good and fine cooking control can be performed, a good cooking effect can be obtained, and energy loss can be reduced compared to indirect heating, leading to a reduction in power consumption and energy saving. Contributes to reducing environmental impact.
Moreover, since the upper heating means is provided in the cooking chamber, the object to be heated can be heated relatively uniformly by heating with both the upper heating means and the lower heating means. For this reason, the favorable cooking effect with few heating irregularities can be acquired.

It is a perspective view of the whole induction heating cooking appliance which shows Embodiment 1-4 of this invention. It is a perspective view of the main body 1 of the state which removed the top plate 4 and the inlet / outlet cover 5 of the induction heating cooking appliance which shows Embodiment 1 of this invention. The main body of the induction heating cooker showing Embodiment 1 of the present invention with the casing upper frame 3, the top plate 4, the intake / exhaust port cover 5 and the induction heating coil unit 18 below the right mounting portion 8 removed. 1 is a perspective view of FIG. FIG. 3 is a perspective view of a right substrate case unit 22 showing Embodiment 1 of the present invention. It is a perspective view which shows the external appearance of the cooking chamber 11 which shows Embodiment 1 of this invention. It is the perspective view of the state which removed the cooking chamber upper surface 43 of the cooking chamber 11, the cooking chamber door 7, and an accompanying component which show Embodiment 1 of this invention. It is the perspective view of the state which removed the cooking chamber upper surface 43 of the cooking chamber 11, the cooking chamber door 7, and incidental parts, the upper heating means 38, and the heat-resistant insulating board 39 which show Embodiment 1 of this invention. It is a disassembled perspective view of the wave cooking plate 46 and the cooking chamber door 7 which shows Embodiment 1 of this invention. It is side surface sectional drawing of the center of the cooking chamber 11 of the main body 1 which shows Embodiment 1 of this invention. It is center side sectional drawing of the cooking chamber 11 in the state where the cooking chamber door 7 which shows Embodiment 1 of this invention opened partially. It is a functional block diagram of the principal part of the main body 1 which shows Embodiment 1 of this invention. It is an example of the display at the time of mode setting operation of the operation part 6 which comprises the cooking mode setting means 16 and the heating condition setting means 17 which show Embodiment 1 of this invention, and the display part 14 which comprises the display means 15. FIG. It is the cooking equipment 111 of the "heating net wave cooking plate" of the cooking equipment display 63 which shows Embodiment 1 of this invention. FIG. 14 is a cross-sectional side view of the central side of the cooking chamber 11 in a state where the cooking equipment 111 of FIG. 13 is stored. It is the cooking equipment 112 of the "heating net saucer heater" of the cooking equipment display 63 which shows Embodiment 1 of this invention. FIG. 16 is a cross-sectional side view of the center of the cooking chamber 11 in a state where the cooking equipment 112 of FIG. 15 is stored. It is the cooking equipment 113 of "the grill net saucer far red heater" of the cooking equipment display 63 which shows Embodiment 1 of this invention. FIG. 18 is a central side cross-sectional view of the cooking chamber 11 in a state where the cooking equipment 113 of FIG. 17 is stored. It is the cooking equipment 114 of the "special container exclusive saucer" of the cooking equipment display 63 which shows Embodiment 1 of this invention. FIG. 20 is a cross-sectional side view of the center of the cooking chamber 11 in a state where the cooking equipment 114 of FIG. 19 is housed. It is the cooking equipment 115 of the "IH container tray" of the cooking equipment display 63 which shows Embodiment 1 of this invention. FIG. 22 is a central side cross-sectional view of the cooking chamber 11 in a state where the cooking equipment 115 of FIG. 21 is housed. It is the cooking equipment 116 of the "non-IH container flat cooking plate" of the cooking equipment display 63 which shows Embodiment 1 of this invention. FIG. 24 is a cross-sectional side view of the central side of the cooking chamber 11 in a state where the cooking equipment 116 of FIG. 23 is stored. It is a perspective view of the main body 1 of the state which removed the top plate 4 and the inlet / outlet cover 5 of the main body 1 which shows Embodiment 2 of this invention. It is a perspective view of the cooking chamber 11 which shows Embodiment 2 of this invention. It is a perspective view of the state which removed the cooking chamber upper surface 43 and incidental part of the cooking chamber 11 which shows Embodiment 2 of this invention. It is a perspective view of the state which removed the cooking chamber upper surface 43 of the cooking chamber 11, the accessory component, the upper heating means 38, and the heat-resistant insulating board 39 which show Embodiment 2 of this invention. It is a perspective view of the cooking chamber door 7 which shows Embodiment 2 of this invention, and an accompanying component. It is a perspective view of the fan casing 82 which shows Embodiment 2 of this invention, the cooking chamber exhaust air path 29, and an accompanying component. It is the perspective view of the back side of the fan casing 82 of Embodiment 2 and incidental parts which shows Embodiment 2 of this invention. It is a functional block diagram of the principal part of the main body 1 which shows Embodiment 2 of this invention. It is the example of a display of the operation part 6 which comprises the cooking mode setting means 16 and the heating condition setting means 17 which concern on cooking in the cooking chamber 11 which shows Embodiment 2 of this invention, and the display part 14 which comprises the display means 15. FIG. . It is side surface sectional drawing of the main body 1 which shows Embodiment 2 of this invention. It is side surface sectional drawing of the cooking chamber 11 of the state in which the cooking chamber door 7 which shows Embodiment 2 of this invention opened partially. It is a perspective view of the main body 1 of the state which removed the top plate 4 and the inlet / outlet cover 5 of the main body 1 which shows Embodiment 3 of this invention. It is a perspective view of the cooking chamber 11 which shows Embodiment 3 of this invention. It is a perspective view of the state which removed the cooking chamber upper surface 43 and incidental part of the cooking chamber 11 which shows Embodiment 3 of this invention. It is a perspective view of the state which removed the cooking chamber upper surface 43 of the cooking chamber 11, the accessory component, the upper heating means 38, and the heat-resistant insulating board 39 which show Embodiment 3 of this invention. It is a perspective view from the back side of the state which removed the cooking chamber upper surface 43 of the cooking chamber 11 which shows Embodiment 3 of this invention, an incidental component, and the upper heating means 38. FIG. It is a perspective view of the saucer 73 which shows Embodiment 3 of this invention, the cooking chamber door 7, and an accompanying component. It is side surface sectional drawing of the main body 1 which shows Embodiment 3 of this invention. It is upper surface sectional drawing of the infrared detection unit 36 part provided in the back right corner of the cooking chamber 11 which shows Embodiment 3 of this invention. It is side surface sectional drawing of the cooking chamber 11 of the state which accommodated the saucer 73 and the container 78 for IH which show Embodiment 3 of this invention. It is sectional drawing which passes along the infrared detection unit 36 and the induction heating coil 19 center which are arrange | positioned at the side surface of the cooking chamber 11 of the state which accommodated the saucer 73 and the container 78 for IH which show Embodiment 3 of this invention. . It is a perspective view of the main body 1 of the state which removed the top plate 4 and the inlet / outlet cover 5 of the main body 1 which shows Embodiment 4 of this invention. It is a perspective view of the substrate case unit 22 which shows Embodiment 4 of this invention. It is a perspective view of the cooking chamber 11 which shows Embodiment 4 of this invention. It is a perspective view of the state which removed the cooking chamber upper surface 43 and incidental part of the cooking chamber 11 which shows Embodiment 4 of this invention. It is a perspective view of the state which removed the cooking chamber upper surface 43 of the cooking chamber 11, the accessory component, the upper heating means 38, and the heat-resistant insulating board 39 which show Embodiment 4 of this invention. It is side surface sectional drawing of the main body 1 which shows Embodiment 4 of this invention. It is a functional block diagram of the principal part of the main body 1 which shows Embodiment 4 of this invention.

Embodiment 1 FIG.
(overall structure)
1 is a perspective view showing the whole induction heating cooker according to Embodiment 1. FIG. In FIG. 1, the main body 1 of the heating cooker includes a box-shaped housing 2 having an upper surface opened. A substantially frame-shaped housing upper frame 3 is detachably arranged on the upper side of the housing 2. A top plate 4 is disposed at the center of the housing upper frame 3, an intake / exhaust port cover 5 is disposed on the back side of the top plate 4, and an operation unit 6 a is disposed on the front side of the top plate 4. Yes. The intake / exhaust port cover 5 is air permeable, and the airflow of cooling air intake and exhaust and the exhaust of the cooking chamber 11 pass smoothly.

  A substantially box-shaped cooking chamber 11 is provided inside the casing 2, and a cooking chamber door 7 is provided in the center of the front side of the casing 2 as a door for opening and closing the front opening of the cooking chamber 11. ing. The cooking chamber door 7 is configured to be capable of being pulled out, and an object to be heated can be taken in and out of the cooking chamber 11 by sliding the cooking chamber door 7 so as to be pulled out or pushed in. The cooking chamber door 7 is detachable from the main body 1 for maintenance such as cleaning of the cooking chamber 11 and the cooking chamber 11 itself.

  In addition, on the front side of the housing 2 and on both sides of the cooking chamber door 7, operation units 6 b are provided. In the following description, the operation unit 6 a provided on the top plate 4 and the operation units 6 b provided on both sides of the cooking chamber door 7 may be collectively referred to as the operation unit 6.

  On the top plate 4, three placement parts, such as a right placement part 8, a central placement part 9, and a left placement part 10, which indicate a rough position on which a heated object such as a pan is placed, are printed. Is provided. The top plate 4 is provided with a display unit 14 for notifying the operation state of the main body 1 and displaying the input / operation contents from the operation unit 6. The display unit 14 includes display screens such as various light emitting elements, a liquid crystal screen, and an EL (Electro Luminescence) screen.

  In addition, arrangement | positioning of the cooking chamber 11 and the operation part 6 which are shown in this Embodiment 1 is an example, and is not restricted to this. For example, the cooking chamber 11 may be disposed close to the left or right side surface of the housing 2, or the operation unit 6 may be disposed close to the left or right side surface. Further, only one of the operation unit 6a and the operation unit 6b may be provided.

  FIG. 2 is a perspective view of the main body 1 with the top plate 4 and the intake / exhaust port cover 5 of the induction cooking device removed. In FIG. 2, a housing exhaust port 3a is opened at the center of the back side of the housing upper frame 3, and a housing air intake port 3b is opened on the left and right. The housing exhaust port 3a is connected to a cooling air exhaust air passage 28 formed inside the housing 2, and cooling air is exhausted from the housing exhaust port 3a. A cooking chamber exhaust air passage 29 that is an exhaust passage from the cooking chamber 11 is disposed in the cooling air exhaust air passage 28. Exhaust from the cooking chamber 11 is performed from the housing exhaust port 3 a via the cooking chamber exhaust air passage 29. In the normal use state of the induction heating cooker, as shown in FIG. 1, the case exhaust port 3 a and the case intake port 3 b are covered with the intake and exhaust port cover 5.

An induction heating coil unit 18 is disposed in the housing 2 below the right placement portion 8 and the left placement portion 10 of the top plate 4. The induction heating coil unit 18 includes an induction heating coil 19. In the following description, the induction heating coil unit 18 provided in the right placement unit 8 and the induction heating coil unit 18 provided in the left placement unit 10 are not distinguished, and the “induction heating coil unit 18”, It is described as “induction heating coil 19”.
In addition, a radiant heater 20 is disposed below the central mounting portion 9 of the top plate 4 and inside the housing 2.
The induction heating coil unit 18 and the radiant heater 20 are used for heating an object to be heated such as a pan placed on the top plate 4. In the first embodiment, the induction heating coil unit 18 corresponds to the main body heating means of the present invention.

  Inside the housing 2, a cooking chamber storage portion 21 is defined and formed below the induction heating coil unit 18 and the radiant heater 20, and the cooking chamber 11 is disposed inside the cooking chamber storage portion 21.

(Configuration of cooling air path and substrate case unit)
FIG. 3 is a perspective view of the main body 1 in a state where the casing upper frame 3 of the induction heating cooker, the top plate 4, the intake / exhaust port cover 5, and the induction heating coil unit 18 below the right mounting portion 8 are removed. is there. FIG. 4 is a perspective view of the right substrate case unit 22. Since the configuration of the left and right substrate case units 22 is substantially symmetric and the main part has the same configuration, the following description will be given using the right substrate case unit 22.

  As shown in FIG. 3, substrate case units 22 are respectively arranged on both sides of the cooking chamber storage portion 21. As shown in FIG. 4, a cooling fan 26 (main body cooling fan) and the electronic circuit board 12 are accommodated in the substrate case unit 22.

  The electronic circuit board 12 has a control means 30, a storage means 31, a timer 32, an inverter circuit 34, a drive circuit 20 a that drives the radial heater 20, a drive circuit 26 a that drives the cooling fan 26, and a drive that drives the upper heating means 38. An electric circuit / electronic circuit for realizing the circuit 38a, the inverter circuit 107 (see FIG. 11 described later) and the like are mounted. In the first embodiment, the electronic circuit board 12 is arranged in the board case units 22 arranged on the left and right sides of the main body 1. However, the present invention is not limited to this, and the board is configured so that necessary circuits function. May be arranged in the housing 2. The electronic circuit board 12 includes a part that becomes an object to be cooled that generates heat and that includes a heat sink (cooling fin) for improving cooling efficiency.

  The substrate case unit 22 is provided with a substrate case suction port 23 in the upper part on the back side and a substrate case upper outlet 24 in the upper part on the front side. In addition, a substrate case lower outlet 25 is provided on the left side in FIG. 4, that is, on the lower portion on the side close to the cooking chamber storage portion 21 when the substrate case unit 22 is installed in the housing 2. The substrate case unit 22 is formed as a generally sealed air path extending from the substrate case suction port 23 to the upper upper substrate case outlet 24 and the lower substrate case outlet 25.

  Moreover, as shown in FIG. 3, the chamber 27 is each arrange | positioned under the induction heating coil unit 18 of both sides. An air inlet 27a is provided on the side surface of the chamber 27 on the substrate case unit 22 side, and the substrate case upper outlet 24 is connected to the inlet 27a. A plurality of air outlets 27 b are provided on the upper surface of the chamber 27.

  When the substrate case unit 22 is installed in the housing 2, the substrate case upper outlet 24 is connected to the inlet 27 a of the chamber 27. The board case suction port 23 is connected to the housing suction port 3b.

  In such a configuration, the cooling air sucked from the housing intake port 3 b (see FIG. 1) by driving the cooling fan 26 flows into the substrate case unit 22 from the substrate case intake port 23. The cooling air that has flowed into the substrate case unit 22 passes through the substrate case unit 22 and is divided while cooling the electronic circuit board 12 and the like. One of the divided cooling air flows into the chamber 27 via an inflow port 27 a connected to the substrate case upper air outlet 24. The cooling air that has flowed into the chamber 27 is blown out from the air outlet 27 b on the upper surface of the chamber 27, cools the induction heating coil unit 18 disposed above, and then flows into the cooling air exhaust air passage 28. Most of the cooling air flowing into the cooling air exhaust air passage 28 is exhausted from the housing exhaust port 3 a to the outside of the housing 2, and the cooling air exhaust air passage 28 is the same space as the cooking chamber storage portion 21. Therefore, the surroundings of the cooking chamber 11 become a high pressure due to the pressure of the cooling air, and a part of the cooling air is exhausted from the cooking chamber exhaust air passage 29 after flowing into the cooking chamber 11.

  Further, the other of the cooling air diverted in the substrate case unit 22 is connected to the cooking chamber cooling air inlet 35 (see FIGS. 5 and 6 to be described later) from the substrate case lower outlet 25 and blown.

(Cooking room configuration)
FIG. 5 is a perspective view showing the appearance of the cooking chamber 11. A cooking chamber exhaust air passage 29 is provided on the back of the cooking chamber 11. The cooking chamber exhaust air passage 29 communicates with the cooking chamber 11 and is an exhaust passage when smoke or the like generated during cooking in the cooking chamber 11 is exhausted.

  An infrared detection unit 36 is disposed on the upper surface 43 of the cooking chamber 11 which is the ceiling of the cooking chamber 11 as temperature detecting means for detecting the temperature of the object to be heated in the cooking chamber 11. The infrared detection unit 36 will be described later with reference to FIG.

  The cooking chamber 11 is provided with door opening / closing detection means (not shown in FIG. 5; see FIG. 11) for detecting the open / closed state of the cooking chamber door 7. The door opening / closing detection means 98 detects opening / closing of the cooking chamber door 7 by sliding, and connects / transmits the detected information to a control circuit mounted on the electronic circuit board 12. The opening / closing of the cooking chamber door 7 is detected by incorporating a magnet in the cooking chamber door 7 and when the cooking chamber door 7 is slid and closed, the magnetism detection means provided on the main body side detects the magnetism of the cooking chamber door. Then, it is detected that the cooking chamber door 7 is closed. However, this detection means is an example, and non-contact detection means for detecting reflection or blocking of light, ultrasonic waves, radio waves, etc., and contact / mechanical detection means such as a mechanical switch may be used. If a means capable of detecting the opening / closing of the door 7 is provided, the effect of the present invention can be obtained regardless of the detection means.

  On the left and right sides of the cooking chamber 11, cooking chamber cooling air inlets 35 are provided. The cooking chamber cooling air inlet 35 is connected to the substrate case lower outlet 25 of the substrate case unit 22 disposed on the left and right of the main body of the cooking chamber 11. Then, the cooling air blown from the substrate case lower air outlet 25 of the substrate case unit 22 flows into the cooking chamber 11 through the cooking chamber cooling air inlet 35.

FIG. 6 is a perspective view of the cooking chamber 11 with the cooking chamber upper surface 43, the cooking chamber door 7, and the accessory parts removed.
As shown in FIG. 6, an upper heating means 38 is disposed above the cooking chamber 11. The upper heating means 38 uses a sheathed heater that is a resistance heating element. In the first embodiment, a sheathed heater is used as the upper heating unit 38, but the top plate may be a heating unit using a far infrared heater or a flat heater. Further, the top plate or the resistance heating element may be heated by an induction heating coil to form the upper heating means 38, and the present invention is not limited to this as long as it can heat the cooking chamber space.

  A heat resistant insulating plate 39 is disposed below the cooking chamber 11. The heat-resistant insulating plate 39 has a heat resistance such as a ceramic plate or crystallized glass, and is formed of a material that does not disturb the magnetic flux from the induction heating coil 109 (see FIG. 7).

  A cooling air outlet 44 is arranged on the substantially same plane as the front of the heat-resistant insulating plate 39. The cooling air outlet 44 is an opening through which an upper space (a cooking space 11a described later) and a lower space (a bottom space 45 described later) communicate with each other.

  A plurality of temperature sensors 37 a (only one temperature sensor 37 a is shown in FIG. 6) are provided on the inner surface of the cooking chamber 11. The temperature sensor 37 a detects the temperature in the cooking chamber 11 and outputs detection information to the control means 30 mounted on the electronic circuit board 12. As the temperature sensor 37a, a platinum resistance thermometer, thermistor, thermocouple, or the like is used.

  In addition, slide rails 42 a are arranged on both sides of the inner surface of the cooking chamber 11 from the front side to the back side of the cooking chamber 11. The slide rail 42a supports the cooking chamber door 7, and guides the cooking chamber door 7 when opening and closing.

  A cooking chamber exhaust port 41 is provided on the back wall of the cooking chamber 11. A cooking chamber exhaust air passage 29 is connected to the cooking chamber exhaust port 41. The air in the cooking chamber 11 is exhausted to the outside through the cooking chamber exhaust air passage 29 through the cooking chamber exhaust port 41.

FIG. 7 is a perspective view of the cooking chamber 11 with the cooking chamber top surface 43, the cooking chamber door 7, accessory parts, the upper heating means 38, and the heat-resistant insulating plate 39 removed.
A bottom space 45 is provided below the heat-resistant insulating plate 39 shown in FIG. That is, the upper and lower spaces are formed in the cooking chamber 11 by being divided vertically by the heat-resistant insulating plate 39. In the following description, for the sake of convenience, the space in the cooking chamber 11 may be divided into a bottom space 45 and a cooking space 11a that is an upper space thereof. The bottom space 45 is a space sandwiched between the heat-resistant insulating plate 39 and the bottom plate of the cooking chamber 11, and corresponds to the lower compartment of the present invention.

  In the bottom space 45, an induction heating coil unit 108 including an induction heating coil 109 is disposed as a lower heating means of the cooking chamber 11. In the center of the induction heating coil unit 108, a temperature sensor 37b is provided. The temperature sensor 37 b is disposed so as to contact the lower surface of the heat-resistant insulating plate 39. The temperature sensor 37 b outputs the detected temperature information to the control circuit mounted on the electronic circuit board 12. As the temperature sensor 37b, a platinum resistance thermometer, thermistor, thermocouple, or the like is used.

  The bottom space 45 communicates with the cooking chamber cooling air inlet 35 and the cooling air outlet 44 and forms a substantially hermetic air passage. The width of the bottom space 45 is slightly larger than the induction heating coil unit 108 to be arranged, and can accommodate the induction heating coil unit 108, and the width that allows the cooling air to pass while cooling the left and right sides of the induction heating coil unit 108. Dimension in the direction. Further, the height of the bottom space 45 in the vertical direction is such that a clearance is provided between the heat-resistant insulating plate 39 so that the cooling air comes into contact with the upper surface of the induction heating coil 109, and the cooling air is also applied to the lower surface. An opening is provided below the induction heating coil unit 108 for contact. Thus, the upper and lower portions of the induction heating coil unit 108 can be ventilated, and the inner and outer peripheral ends of the induction heating coil can be cooled. In such a configuration, the cooling air that has flowed in from the cooking chamber cooling air inlet 35 on both sides of the cooking chamber 11 by driving the cooling fan 26 passes through the duct 35a that proceeds from the cooling air inlet 35 toward the center portion, and the bottom portion. It enters the space 45 and flows while cooling the induction heating coil unit 108 from the rear to the front of the bottom space 45. The cooling air whose temperature has been increased by cooling the induction heating coil unit 108 flows into the cooking space 11 a from the cooling air outlet 44.

  FIG. 8 is an exploded perspective view of the cooking chamber door 7 and the wave cooking plate 46. An airtight member 47 such as packing is disposed on the outer peripheral portion of the cooking chamber door 7 on the cooking chamber 11 side. In a state in which the cooking chamber door 7 is closed, the airtight member 47 comes into contact with the outer periphery of the front opening of the cooking chamber 11 to suppress air leakage in the cooking chamber 11 from the gap with the cooking chamber door 7.

  A pair of slide rails 42 b is provided on the cooking chamber door 7 side of the cooking chamber door 7. The slide rail 42b is detachably engaged and supported by a slide rail 42a provided on the cooking chamber 11 side. When the cooking chamber door 7 is pulled out, the slide rail 42b slides by being guided by the slide rail 42a so that the cooking chamber door 7 can be taken out from the cooking chamber 11, and maintenance such as cleaning is easy. is there.

  A frame-shaped support member 48 is attached between the pair of slide rails 42b. On the upper end of the support member 48, cooking equipment such as the wave cooking plate 46 is locked and supported from above. The cooking equipment is supported by the slide rail 42 b by the support member 48, and the slide rail 42 b is further supported by the slide rail 42 a provided in the cooking chamber 11. In the first embodiment, the support member 48 and the slide rails 42a and 42b correspond to a support mechanism that supports the cooking equipment of the present invention.

The wave cooking plate 46 is an example of cooking equipment according to the first embodiment, and is a cooking dish whose bottom surface is processed into a corrugated shape. The wave cooking plate 46 is formed of a material capable of induction heating, for example, iron, stainless steel, a carbon material having a carbon content of 90% or more, a ceramic material containing Si (silicon) or FeSi (ferrosilicon) as a conductive material, and the like. Is used. The wave cooking plate 46 corresponds to the cooking pan capable of induction heating according to the present invention.
A water storage part 49, which is a recess capable of storing water, is provided on the front side of the upper surface of the wave cooking plate 46 so that water for generating steam during steam cooking can be stored.

  When performing steam cooking, the wave cooking plate 46 is stored in the cooking chamber 11 with water stored in the water storage section 49 of the wave cooking plate 46. And by the induction heating of the induction heating coil 109 located below the wave cooking plate 46, the wave cooking plate 46 generates heat to heat the water in the water storage section 49 and generate water vapor. Thereby, various steamed dishes can be performed. Furthermore, by performing the heating by the upper heating means 38, the generated steam can be converted into superheated steam, and the food to be cooked can be heated by the superheated steam.

  Moreover, the outer peripheral part of the upper surface of the wave cooking plate 46 is provided with the wall surface 46a higher than a center, and the outer periphery of the wave cooking plate 46 is surrounded by this wall surface 46a. By the wall surface 46 a, it is possible to suppress the liquid such as the steam generated by cooking on the upper surface of the wave cooking plate 46 from flowing out of the wave cooking plate 46.

FIG. 9 shows a side cross-sectional view of the main body 1 at the approximate center of the cooking chamber 11. FIG. 9 shows a state where the cooking chamber door 7 is closed, and shows an example in which a wave cooking plate 46 is used as cooking equipment.
In this state, the bottom surface of the wave cooking plate 46 is in contact with the top surface of the heat-resistant insulating plate 39 and is arranged to be the shortest possible distance from the induction heating coil 109. The temperature sensor 37 b of the induction heating coil unit 108 disposed so as to contact the lower surface of the heat resistant insulating plate 39 by the wave cooking plate 46 coming into contact with the upper surface of the heat resistant insulating plate 39 causes the heat transfer of the heat resistant insulating plate 39. Thus, the temperature at the bottom of the wave cooking plate 46 can be detected.
Moreover, the temperature sensor 37a provided in the side surface and the back surface of the cooking chamber 11 detects the temperature in the cooking chamber 11.

  An infrared detection unit 36 is provided in the cooking chamber storage portion 21 on the cooking chamber door 7 side (the right side in the drawing in FIG. 9) of the cooking chamber 11. An opening 43a is provided on the cooking chamber upper surface 43 on the cooking chamber door 7 side (the right side in FIG. 9), and the infrared detection unit 36 is disposed so as to face the opening 43a. The infrared detection unit 36 detects the amount of infrared rays radiated from the food to be cooked placed on the wave cooking plate 46 from the opening 43a provided on the cooking chamber upper surface 43, and the target is detected based on the detected amount of infrared rays. The temperature of the food is detected.

  In the first embodiment, the temperature of the object to be cooked is detected using the infrared detection unit 36. However, the temperature sensor 37a provided on the side surface and the back surface, and the temperature sensor provided on the induction heating coil unit 108 are used. It is also possible to calculate the temperature of the object to be cooked based on the temperature detected at 37b. Therefore, the infrared detection unit 36 may be mounted when necessary according to the temperature detection accuracy required for cooking control, and the infrared detection unit 36 may not be provided.

  A catalyst body 40 is disposed behind the cooking chamber exhaust port 41 and in the horizontal portion 29 a of the cooking chamber exhaust air passage 29. Any one of Pd (palladium), Pt (platinum), and Mn (manganese) is attached to the catalyst body 40, and adsorbs substances such as oily smoke and odor components when exhaust gas passes through the catalyst body 40. To oxidize and purify some of the pollutants in the exhaust.

  An opening 29 c is provided on the bottom surface of the vertical portion 29 b of the cooking chamber exhaust air passage 29. The opening 29 c communicates with the substrate case unit 22. Accordingly, a part of the air blown from the cooling fan 26 flows in from the opening 29c, and the opening 29c functions as a nozzle. By the ejector effect, the air in the cooking chamber 11 is exhausted from the cooking chamber exhaust port 41 to the cooking chamber. Invite to the airway 29 side.

In the first embodiment, air in the cooking chamber 11 is attracted by the ejector effect by blowing air from the cooling fan 26. However, even if air is blown using a dedicated blower in order to enhance the attraction performance. Alternatively, an exhaust fan may be provided and the air in the cooking chamber 11 may be directly sucked by the fan.
In addition, a cooling air outlet 44 is provided in the cooking chamber 11, and the pressure inside the cooking space 11a increases due to the flow of air after cooling the induction heating coil unit 108, and this pressure is used. It is possible to exhaust the air. In this case, the opening 29c on the bottom surface of the cooking chamber exhaust air passage 29 is not necessary.
As described above, the cooking chamber exhaust air passage 29 exhausts air with an appropriate amount of air so that cooking in the cooking chamber 11 can be performed satisfactorily, and exhaust such as smoke leaks from the front door portion, causing the user to feel uncomfortable. The same function and effect can be obtained regardless of the specific configuration of the exhaust means as long as the exhaust means ensures such exhaust.

FIG. 10 shows a central side cross-sectional view of the cooking chamber 11 with the cooking chamber door 7 partially open.
The slide rails 42a and 42b are inclined with respect to the upper surface of the heat-resistant insulating plate 39 so that the rear side of the cooking chamber 11 is closer and the front side is farther away (that is, the slide rails 42a and 42b gradually descend from the front side of the cooking chamber 11 toward the rear side). And attached to the side surface of the cooking chamber 11. As shown in FIG. 9, when the cooking chamber door 7 is closed, the wave cooking plate 46 is in contact with the upper surface of the heat-resistant insulating plate 39. However, when the cooking chamber door 7 is pulled out and begins to open, the front side of the slide rail 42a is arranged in a direction away from the upper surface of the heat-resistant insulating plate 39. A gap is formed away from the upper surface of 39. That is, in the process of pulling out or pushing in the cooking chamber door 7, a gap is generated between the heat-resistant insulating plate 39 and the wave cooking plate 46. Thereby, abrasion and damage due to rubbing between the heat-resistant insulating plate 39 and the wave cooking plate 46 can be suppressed, and when the cooking chamber door 7 is slidably opened and closed, it can be moved smoothly.

  Since the slide rails 42a and 42b are inclined, in the state in which the cooking chamber door 7 is opened, a force that moves in the direction in which the cooking chamber door 7 is closed due to gravity acts. However, it is possible to avoid that the cooking chamber door 7 is naturally closed by appropriately setting the friction coefficient of the slide rail or by providing a lock mechanism at the time of stopping.

  In the first embodiment, the upper surface of the heat-resistant insulating plate 39 is provided horizontally, and the slide rails 42a and 42b are provided with an inclination in which the front side rises. However, the slide rails 42a and 42b are provided horizontally so that the upper surface of the heat-resistant insulating plate 39 and the front surface side of the bottom surface of the wave cooking plate 46 are inclined so that the heat-resistant insulation is provided when the cooking chamber door 7 is closed. You may arrange | position so that the upper surface of the board 39 and the bottom face of the wave cooking plate 46 may contact. Even if it does in this way, the same effect is acquired.

  Further, here, the wave cooking plate 46 has been described as an example, but in the other cooking equipment (described later) locked to the support member 48, the bottom surface of the cooking equipment with the cooking chamber door 7 closed is also the same. A similar effect can be obtained in that is in contact with the upper surface of the heat-resistant insulating plate 39 and not in contact with the opening / closing operation.

(Functional configuration)
FIG. 11 is a functional block diagram of the main part of the main body 1 according to the first embodiment. As shown in FIG. 11, the control unit 30 includes a storage unit 31 and a timer 32. The storage unit 31 stores a control program for a control sequence executed by the control unit 30. The control means 30 can be configured by hardware such as a circuit device that realizes the function, or can be configured by an arithmetic device such as a microcomputer or a CPU and software executed thereon.

The operation unit 6 includes cooking mode setting means 16 for setting the cooking mode and heating condition setting means 17. Information set by the cooking mode setting means 16 and the heating condition setting means 17 is output to the control means 30. A specific configuration example of the cooking mode setting unit 16 and the heating condition setting unit 17 will be described later.
The display means 15 corresponds to the display unit 14 shown in FIG. 1 in the first embodiment. The control means 30 causes the display means 15 to display the state of the induction heating cooker, notification information for the user, and the like.

  In the right placement part 8, the center placement part 9, and the left placement part 10, the object to be heated 13 placed on the top plate 4 can be heated by the heating means. In the first embodiment, an induction heating coil 19 is provided as a heating means for the right placement unit 8 and the left placement unit 10, and an inverter circuit 34 is provided as a drive circuit for passing a high-frequency current through the induction heating coil 19. A voltage of several tens of kHz and several hundreds V is applied from the inverter circuit 34 to the induction heating coil 19, and a current flows through the induction heating coil 19. When the current flows, lines of magnetic force are generated from the induction heating coil 19, an eddy current is generated in the heated object 13 such as a pan placed substantially above the induction heating coil 19, and the heated object 13 itself generates heat and is heated. Cooking is done. Moreover, the temperature detection means 50a which detects the temperature of to-be-heated objects 13, such as the pan mounted in the right mounting part 8 and the left mounting part 10, is provided. The temperature detection means 50a is comprised by the infrared sensor etc. which were installed in the vicinity of the induction heating coil 19, for example. Detection information of the temperature detection unit 50 a is output to the control unit 30. The control means 30 controls the inverter circuit 34 by the control sequence stored in the storage means 31 based on the information set by the operation unit 6 and the temperature information from the temperature detection means 50a.

  Further, as a heating means of the central mounting portion 9, a radial heater 20 is provided, and a drive circuit 20 a that drives the radial heater 20 is provided. The control unit 30 controls the drive circuit 20 a based on the heating condition set by the operation unit 6.

  Next, the heating means of the cooking chamber 11 will be described. A drive circuit 38 a is provided as a drive circuit for driving the upper heating means 38 of the cooking chamber 11. Moreover, the inverter circuit 107 is provided as a drive circuit for driving the induction heating coil 109 which is the downward heating means of the cooking chamber 11. Moreover, the temperature detection means 50b for detecting the to-be-heated object or air temperature in the cooking chamber 11 and the temperature detection means 50c which detects the bottom face temperature of the to-be-heated object 13 mounted in the cooking chamber 11 are provided. . In the first embodiment, the temperature detection means 50b includes a plurality of temperature sensors 37a and an infrared detection unit 36, and the temperature detection means 50c includes a temperature sensor 37b provided in the center of the induction heating coil unit 108. (See FIG. 9 etc.).

  The control means 30 controls the drive circuit 38 a and the inverter circuit 107 based on the setting information in the operation unit 6 to heat the article 13 to be heated in the cooking chamber 11. The details of the heating operation in the cooking chamber 11 will be described later.

  In addition, a drive circuit 26 a is provided as a circuit for driving the cooling fan 26. The control means 30 controls the drive circuit 26a to operate the cooling fan 26. Moreover, the door opening / closing detection means 98 which detects the opening / closing state of the cooking chamber door 7 of the cooking chamber 11 is provided. The detection information of the door opening / closing detection means 98 is output to the control means 30, and the control means 30 outputs the information to the display means 15 when the cooking chamber door 7 is open, for example, or the cooking chamber door 7 is Appropriate control is performed such as not heating the cooking chamber 11 in the open state.

  Note that the inverter circuit 34, the drive circuit 20a, the drive circuit 26a, the drive circuit 38a, and the inverter circuit 107 are mounted on the electronic circuit board 12 in the first embodiment.

(Display examples on the operation unit and display unit)
FIG. 12 is a diagram illustrating an example of a display on the operation unit 6 a provided on the near side of the top plate 4 and the display unit 14. In the first embodiment, an example of the operation unit 6a and the display unit 14 provided on the housing upper frame 3 is shown, but the arrangement thereof is not limited to this. If the user can operate and recognize, the arrangement is not limited to this, and it may be provided outside the main body using the front surface of the main body 1 or a remote controller.

  The cooking mode key 51 and the cooking menu key 52 of the operation unit 6 a constitute a part of the cooking mode setting means 16. The cooking equipment key 53, the automatic / manual key 54, the steam key 55, the finishing / heating power / temperature + key 56, the finishing / heating power / temperature−key 57, the time + key 58, and the time−key 59 are the heating condition setting means 17. Part of The start / stop key 60 is a key for instructing the start of heating and stopping the heating in the mode and conditions set by the cooking mode setting means 16 and the heating condition setting means 17.

  Various displayable item names and setting contents are displayed on the display unit 14, and markers 70a, 70b, 70c, 70d, 70e, and 70f are displayed as marks indicating the selected item names.

  When the cooking mode key 51 is operated (touched or pressed), the marker 70a of the cooking mode display 61 is moved to change the cooking mode to “grill”, “oven”, “fry pan”, “boiled rice”, “warm”. Select from. By operating the key, the marker 70a moves downward, and when it reaches the bottom, it moves to the top. Thus, the marker 70a is moved, and the cooking mode is selected according to the position of the marker 70a. In FIG. 12, “boiled rice cooking” is selected.

  When the cooking menu key 52 is operated, the marker 70b of the cooking menu display 62 moves to the right item. In the cooking menu display 62, a cooking menu corresponding to the cooking mode is displayed on the right side of each item in the cooking mode display 61. The vertical position of the marker 70 b moves in accordance with the selection of the cooking mode on the cooking mode display 61. In FIG. 12, since “boiled rice cooking” is selected as the cooking mode, by operating the cooking menu key 52, “oden pothofu”, “curry stew”, “meat potato”, “roll cabbage”, “ When the marker 70b moves like “white rice” or “brown rice” and the marker 70b moves to the rightmost item, it moves to the leftmost item. In FIG. 12, “oden / potov” is selected.

  When the cooking equipment key 53 (cooking equipment selection means) is operated, the marker 70c of the cooking equipment display 63 moves to the right direction item, moves to the right end, moves to the lower left end, and moves to the lower right end. Move to the left end of the top row. The marker 70 c does not move all items, but moves only to cooking equipment that can be used in the cooking chamber 11 according to the cooking menu selected in the cooking menu display 62. That is, for cooking equipment that cannot be used in the cooking chamber 11 by the cooking menu, the marker 70c does not move even when the cooking equipment key 53 is operated, and the marker 70c moves to the next usable item. Unable to select cooking equipment that cannot be used by the cooking menu. As shown in Figure 12, when “Oden / Potofu” is selected as the cooking menu, “Dedicated container dedicated saucer”, “IH container saucer”, and “Non-IH container flat cooking plate” are selected as cooking equipment. The marker 70c moves these three items. In FIG. 12, “special container dedicated tray” is selected.

  When the automatic / manual key 54 is operated, the marker 70d of the automatic / manual display 64 moves to select either “automatic” or “manual”. In the case of “manual”, finishing / heating power / temperature is set by finishing / thermal power / temperature + key 56 and finishing / thermal power temperature−key 57, time + key, except when “warming” is selected as the cooking mode. The cooking time can be set with 58 and the time-key 59, and the presence / absence of steam can be set with the steam key 55. In the case of “manual”, the user can operate these keys to set each condition and perform cooking. In the case of “manual”, the marker 70b of the dish menu display 62 is not displayed. In “automatic”, the control means 30 automatically sets each condition according to the menu item enclosed by the marker 70 in the dish menu display 62. Note that cooking equipment can be set by the cooking equipment key 53 regardless of whether the cooking is performed by setting “automatic” or “manual”.

  When the steam key 55 is operated and the presence or absence of steam can be selected, the marker 70e of the steam display 65 moves between “present” and “absent”. When the presence or absence of steam cannot be specified by the cooking menu, the steam key 55 cannot be operated. When the presence / absence of steam can be selected, the marker 70e blinks to let the user recognize that the steam can be selected.

  The finish / thermal power / temperature + key 56 and the finish / thermal power / temperature-key 57 are set to “finish” in automatic cooking. In manual cooking, if the cooking mode is "Grill", "Frying pan", or "Boiled rice", you can set "Firepower", and if the cooking mode is "Oven", you can set "Temperature" it can.

  In the finish / thermal power display 67, when the finish / thermal power / temperature + key 56 is operated, the marker 70f of the finish / thermal power display 67 moves to the “strong” side, and when the finish / thermal power / temperature−key 57 is operated. The marker 70f of the finish / thermal power display 67 moves to the “weak” side.

  In the set temperature display 66, when the finishing / heating power / temperature + key 56 is operated, the set temperature display 66 is updated so that the temperature rises by 10 ° C. in the range of 60 to 320 ° C. which is the temperature range of the oven cooking. When the finish / thermal power / temperature-key 57 is operated, the set temperature display 66 updates the display so as to decrease by 10 degrees Celsius.

  When the time + key 58 and the time−key 59 are operated, the cooking time can be set in the manual cooking and displayed on the time display 68. When the time + key 58 is operated, the time display 68 is incremented by 1 minute, and when the time-key 59 is operated, the display is updated so as to decrease by 1 minute. When the time display 68 is in the “00” state, continuous operation is performed. During automatic operation, the approximate remaining time of cooking is displayed on the time display 68.

  When the start / stop key 60 is operated, cooking is started under the set conditions. Further, when the start / stop key 60 is operated during the cooking operation, cooking is stopped. The operation state is displayed on the operation state display 69.

The operation state display 69 in FIG. 12 illustrates a state in which cooking is automatically stopped when the infrared detection unit 36 detects an error spilled from the special container 76 during the cooking of “oden / potov” by automatic cooking. , “Discontinue cooking” is displayed.
In the operation state display 69, notifications such as “forgetting to close the front door” and operation states such as “during remaining heat”, “appropriate temperature”, “cooking”, “cooking completed” and the like are displayed as necessary.

  Here, examples of cooking in various cooking modes will be described using the wave cooking plate 46 as an example of cooking equipment. In the first embodiment, five cooking modes of “grill”, “oven”, “fry pan”, “boiled rice”, and “warm” are classified as cooking modes. In the first embodiment, the wave cooking plate 46 can be selected as cooking equipment for “grill”, “oven”, “fry pan”, and “warm” among these cooking modes, but there are many other cooking modes. Yes.

  In the “grill”, food such as fish that is to be cooked is directly placed on the wave cooking plate 46 for cooking. In the “grill”, the wave cooking plate 46 is heated by driving the induction heating coil 109, and the upper heating means 38 is operated to directly heat the food to be cooked on the wave cooking plate 46. By doing in this way, heating efficiency is improved, heating with a small electric power and a short time is attained, and it can cook with low power consumption. Because of the irregularities on the top surface of the wave cooking plate 46 on which the food is to be placed, the oil and juice generated from the ingredients during cooking can be stored in the recess, so that the ingredients are sticky or cooked with the oil or juice. Suppressing the effect, it has a crisp texture and a good cooking effect / finish.

  In the “oven”, food is stored in a cooking container such as a baking dish or aluminum foil, and this cooking container is placed on the wave cooking plate 46 and heated. In the “oven”, the induction heating coil 109 is driven to conduct heat to the cooking container via the wave cooking plate 46 and cooking is performed by heat transfer from the air. The wave cooking plate 46 also functions as a heating source for conducting heat to the cooking container, but is also effective in heating the air in the cooking chamber 11. That is, unlike the pipe-shaped heater, for example, the wave cooking plate 46 has a wide electric heating area, so that the surrounding air can be efficiently heated. For this reason, the temperature unevenness in the cooking chamber 11 can be reduced and cooking can be performed relatively uniformly.

  In the “fry pan”, radiation from the upper heating means 38 and heat transfer from the air in the cooking chamber 11 are performed by induction heating of the wave cooking plate 46 in the lower part. That is, heating from the upper and lower surfaces is possible. In normal frying pan cooking, a user's cooking work to turn the object to be cooked is necessary, but “frying pan” cooking in the cooking chamber 11 does not require such cooking work. Moreover, the temperature change at the time of cooking detected from the temperature sensor 37a arrange | positioned at the side surface / back surface of the cooking chamber 11, the surface temperature of the to-be-cooked object detected by the infrared detection unit 36 arrange | positioned upward, and the memory | storage means 31 The control means 30 controls the upper heating means 38 and the induction heating coil 109 including the cooking time by the timer 32 based on the control sequence stored in the automatic cooking of frying pan cooking (see the cooking menu display 62 in FIG. 12). )I do.

  “Warm” is an automatic cooking menu for reheating cooking, and the cooking mode is cooking similar to any one of “Grill”, “Oven”, and “Fry pan” cooking. Therefore, when the wave cooking plate 46 is used as cooking equipment, cooking is similar to the above.

  Further, a water reservoir 49 is provided on the front side of the upper surface of the wave cooking plate 46 so that water for generating steam at the time of steam cooking can be stored. In a state where water is stored in the water storage section 49, steam cooking can be performed in combination with any of “grill”, “oven”, and “frying pan” cooking.

  Next, an example of cooking equipment according to the first embodiment and an example of cooking using the cooking equipment will be described.

(Grilled wave cooking plate)
FIG. 13 shows cooking equipment 111 that is used when “cooking plate cooking plate” on the cooking equipment display 63 is selected.
The cooking equipment 111 of the “baking net wave cooking plate” is configured by combining the wave cooking plate 46 and the grilling net 72 placed thereon. An object to be cooked is placed on the grill 72 and cooked in the cooking chamber 11.

  FIG. 14 is a central side cross-sectional view of the cooking chamber 11 in a state where the cooking equipment 111 of FIG. 13 is housed. The cooking equipment 111 combining the wave cooking plate 46 and the grill 72 is mainly used for grill cooking, and cooked items such as grilled fish, fillets, dried fish, tsukeyaki, and chicken meat are placed on the grill 72. Placed and cooked.

  The upper surface of the object to be cooked is radiantly heated by the heat generated by the upper heating means 38. Further, the lower surface of the object to be cooked is radiantly heated when the wave cooking plate 46 generates heat by induction heating of the induction heating coil 109 below. Further, the heat generated by the upper heating means 38 and the wave cooking plate 46 is transmitted to the air in the cooking chamber 11 to increase the temperature in the cooking chamber 11, and the food to be cooked is transferred by heat transfer through the heated air. Is cooked.

  Similar heating is possible only with the wave cooking plate 46 shown in FIG. 9, but the finishing of cooking is different. That is, in the cooking equipment 111, the food to be cooked is placed on the grill net 72, so that the area where the lower surface of the food to be cooked contacts the cooking equipment is reduced, and stickiness of the lower surface of the food to be cooked can be suppressed. The texture can be made.

  In the first embodiment, the control unit 30 differs depending on the item (cooking equipment) selected on the cooking equipment display 63 even when the same item (for example, “sake roast”) is selected on the cooking menu display 62. Cooking control is performed. That is, the control means 30 selects a control sequence stored in the storage means 31 based on the combination of the cooking menu selected on the cooking menu display 62 and the cooking equipment selected on the cooking equipment display 63, and controls the control sequence. Heating control is performed according to the sequence. For this reason, for example, in the case where “figure grilling” is selected, different cooking control is performed when the cooking equipment is only the wave cooking plate 46 and when the cooking equipment is the combination of the wave cooking plate 46 and the grill 72. Done.

When the cooking equipment is only the wave cooking plate 46, the food to be cooked is placed on the wave cooking plate 46, and thus temperature control for suppressing scorching is performed. Further, since the heat is directly conducted from the surface of the wave cooking plate 46 to the object to be cooked, the cooking is controlled in a short time with little heat generation.
On the other hand, when the cooking equipment is a combination of the wave cooking plate 46 and the grill 72, the food to be cooked is not in contact with the wave cooking plate 46 and is indirectly heated. It becomes cooking control. Further, the wave cooking plate 46 functions as a heating source and also functions as a saucer, and holds oil flowing out from the object to be cooked. For this reason, the thermal power is controlled by the control means 30 based on the detected temperature of the temperature sensor 37b that contacts the lower surface of the heat-resistant insulating plate 39 so that the temperature is lower than the ignition temperature of the oil component.

  Whether cooking using only the wave cooking plate 46 or cooking using a combination of the wave cooking plate 46 and the grill 72 may be selected according to the user's food preferences. The user's load in cleaning / maintenance after cooking increases when the wave cooking plate 46 and the grill net 72 are used in combination. However, if each user decides which cooking equipment to use, including this, Good. In this way, it is possible to satisfy the needs of many users by making a selection corresponding to a plurality of heating methods (cooking equipment). The same effect can be obtained when selecting other cooking equipment.

(Gray net tray heater)
FIG. 15 shows the cooking equipment 112 that is used when “the grill net tray heater” is selected on the cooking equipment display 63.
The cooking equipment 112 of the “burning net tray heater” is configured by combining the grill net 72, the tray 73, and the heater 74. The heater 74 is placed on the saucer 73, and the grill net 72 is placed on the saucer 73 so that the grill net 72 is positioned on the heater 74. Place it and cook in the cooking chamber 11.

  16 is a central side cross-sectional view of the cooking chamber 11 in a state where the cooking equipment 112 of FIG. 15 is housed. The cooking equipment 112 in which the grill net 72, the saucer 73, and the heater 74 are combined is mainly used for grill cooking, and fish such as grilled fish, fillets / dried fish, tsukeyaki, chicken meat, etc. are cooked.

  The grill 72 is a cooking table on which the object to be cooked is placed. By supporting the object to be cooked with a small contact area, the amount of radiation from the lower heating element (heater 74) is reduced and the radiant heat is further increased. A lot of food to be cooked. Further, due to the mesh of the grill net 72, it is possible to smoothly flow the juice and oil generated from the cooking object during cooking to the lower tray 73.

  The tray 73 is formed of a heat-resistant and electrically insulating material such as ceramic, and allows the magnetic flux from the lower induction heating coil 109 to pass upward with little attenuation. The saucer 73 corresponds to a saucer that is not induction-heated according to the present invention.

  The heater 74 is integrally formed of an electromagnetically inducible material and is configured as one loop. The electric resistance of the heater 74 is different between the lower portion 74 a in contact with the tray 73 and the upper portion 74 b far from the tray 73. The lower portion 74a has a low resistance value and hardly generates heat, and the upper portion 74b has a resistance value suitable for heat generation. An induction electromotive force is generated in the lower portion 74a of the heater 74 by the lower induction heating coil 109, and the current is passed through the upper portion 74b of the heater 74 having a high resistance, so that the heater 74 functions as a resistance heating element and serves as a heating source. . The heater 74 corresponds to the closed circuit wire capable of induction heating according to the present invention.

  When heating using the cooking equipment 112 having such a configuration, the upper surface of the object to be cooked is radiantly heated by the heat generated by the upper heating means 38, and the lower surface is radiantly heated by the heat generated by the upper part of the heater 74. Further, the heat generated by the upper heating means 38 and the heater 74 is transmitted to the air in the cooking chamber 11 to increase the temperature in the cooking chamber 11, and the object to be cooked is heated by the heat transfer through the heated air. Cooked.

  The control means 30 selects the cooking sequence stored in the storage means 31 based on the combination of the cooking menu selected on the cooking menu display 62 and the cooking equipment selected on the cooking equipment display 63, and heated according to the cooking sequence. Take control. Therefore, when “cooking net tray heater” on the cooking equipment display 63 is selected, a control sequence suitable for power supply / heating to the heater is selected from the storage means 31 and heating control is performed.

Grill cooking is also possible with the wave cooking plate 46 shown in FIG. 9 or a combination of the grill 72 and the wave cooking plate 46 shown in FIG. 13, but the cooking effect and finish are different.
In the case where the wave cooking plate 46 is used, oil from the object to be cooked accumulates on the wave cooking plate 46, so that the control means 30 controls the heating temperature to be low in order to suppress ignition.
On the other hand, since the heater 74 generates heat only in the upper part not in contact with the saucer 73, the control means 30 controls the heating to a relatively high temperature as compared with the case of the wave cooking plate 46 alone, and can cook in a shorter time. For this reason, it becomes possible to heat the surface of a to-be-cooked item quickly, and a more crisp cooking effect / finish can be obtained.

  Compared to the cooking equipment 111 constituted by the grill 72 and the wave cooking plate 46, it can be said that the cooking equipment 112 requires more time for cleaning and maintenance by the heater 74. However, compared to a structure in which the heater 74 cannot be easily removed from the cooking chamber 11 as in a conventional cooking device, the cooking equipment 112 can be maintained by taking the heater 74 out of the cooking chamber 11, and thus maintainability is good.

(Gray net saucer far red heater)
FIG. 17 shows the cooking equipment 113 that is used when “cooking net tray far red heater” is selected on the cooking equipment display 63.
The cooking equipment 113 of the “burning net receiving tray far red heater” is configured by combining the grill net 72, receiving tray 73, and far red heater 75. A far-red heater 75 is placed on the saucer 73, and an object to be cooked is placed on the grill 72 to cook in the cooking chamber 11.

FIG. 18 is a cross-sectional side view of the central side of the cooking chamber 11 when cooking is performed using the cooking equipment 113 of the “baking net tray far red heater” on the cooking equipment display 63.
The cooking equipment 113 that combines the grill net 72, the saucer 73, and the far-infrared heater 75 is mainly used for grill cooking, and cooks fish figure, fillet / dried fish, tsukeyaki, chicken meat, and the like.

  The far-red heater 75 includes a main body 75a formed of a heat-resistant and electrically insulating material, a far-red ceramic heater 75b provided on the upper portion of the main body 75a, and a power receiving coil 75c built in the lower portion of the main body 75a. It has. The far-red ceramic heater 75b and the power receiving coil 75c are electrically connected to form at least one closed circuit. In the first embodiment, the main body 75a is formed in a flat annular shape, and a power receiving coil 75c is wound around and built in substantially the same annular shape as the main body 75a. Further, two far-red ceramic heaters 75b are provided in the first embodiment.

  In such a configuration, by supplying a high-frequency current to the induction heating coil 109, the induction heating coil 109 is caused to function as a feeding coil, and an induction electromotive force is generated in the receiving coil 75c by the magnetic flux, and the electric power is transmitted to the far-red ceramic. It passes through the heater 75b to generate heat as a resistance heating element. Thereby, far infrared rays are radiated from the surface of the far red ceramic heater 75b.

  The control means 30 selects the cooking sequence stored in the storage means 31 based on the combination of the cooking menu selected on the cooking menu display 62 and the cooking equipment selected on the cooking equipment display 63, and heated according to the cooking sequence. Take control. Therefore, when “cooking net receiving pan far red heater” on the cooking equipment display 63 is selected, an appropriate control sequence for supplying power to the power receiving coil 75c is selected from the storage means 31 and heating control is performed.

  The upper surface of the object to be cooked is radiantly heated by the heat generated by the upper heating means 38, and the lower surface is radiantly heated by far infrared rays when the far red ceramic heater 75b generates heat. Further, the heat generated by the upper heating means 38 and the far-red ceramic heater 75b is transmitted to the air in the cooking chamber 11 to increase the temperature in the cooking chamber 11, and the food to be cooked is transmitted by heat transfer through the air that has become hot. Things are cooked.

Grill cooking is also possible in the configuration of the cooking equipment shown in FIGS. 9, 13, and 15, but the cooking effect and finish are different.
By using the far-red ceramic heater 75b, a far-infrared cooking effect can be obtained, and the surface of the object to be cooked can be heated in a shorter time. For this reason, it is possible to obtain a cooking effect and finish such as crisp outside and juicy inside.
Even if a far-infrared radiator is applied to the surface of a sheathed heater or the like, the far-infrared effect can be initially obtained. However, corrosion / deterioration due to adhesion of oil, salt, etc. from cooking material, peeling due to differences in thermal expansion coefficient between heater material and infrared radiator and mechanical stress due to heat cycle during cooking, etc. Therefore, it is difficult to obtain a far-infrared cooking effect lasting for a long time. In the above-described heater 74, it is difficult to integrally form different materials in a loop shape.
However, the far-red heater 75 enables far-infrared cooking by separating and connecting the far-red ceramic heater 75b and the power receiving coil 75c. By making the power receiving coil 75c independent, power supply efficiency is increased, energy saving is achieved, and power consumption can be reduced.
Moreover, since the far-infrared heater 75 can be easily taken out from the cooking chamber 11, cleaning and maintenance can be easily performed, and it can be used stably over a long period of time and hygiene is ensured.

(Dedicated container dedicated tray)
FIG. 19 shows cooking equipment 114 used when “special container dedicated tray” in the cooking equipment display 63 is selected.
The cooking equipment 114 of the “dedicated container dedicated tray” is configured by combining the dedicated container 76 and the dedicated tray 77. An object to be cooked is stored in the dedicated container 76, the dedicated container 76 is placed on the dedicated receiving tray 77, and cooking is performed in the cooking chamber 11.

  An opening 77a is provided at the center of the bottom surface of the dedicated tray 77, and the dedicated container 76 is locked to the opening 77a without any gap. The opening 77a to be locked is provided with a convex portion 77b having a shape that comes into contact with the dedicated container 76 without any substantial gap.

FIG. 20 is a central side cross-sectional view of the cooking chamber 11 when cooking is performed using the cooking equipment 114 of the “special container dedicated tray” on the cooking equipment display 63.
The cooking equipment 114 combining the special container 76 and the special saucer 77 is mainly used for the “boiled rice cooking” cooking mode with the cooking mode display 61, and the boiled food such as “oden / potov” with the cooking menu display 62 and the cooked rice with “white rice”. Used for etc.

  The dedicated container 76 is formed of a material capable of electromagnetic induction and is locked to the dedicated receiving tray 77. The dedicated tray 77 is locked to a support member 48 attached to the slide rail 42b. Therefore, the dedicated tray 77 and the dedicated container 76 are stored in the cooking chamber 11 in accordance with the closing operation of the cooking chamber door 7. During the storing operation, since the slide rail 42a is inclined and attached, the bottom surface of the dedicated container 76 is moved away from the upper surface of the heat-resistant insulating plate 39 without being rubbed, but is stored by the inclination of the slide rail 42a. At the same time, the distance between the two approaches and when the storage is completed (when the cooking chamber door 7 is closed), the bottom surface of the dedicated container 76 contacts the top surface of the heat-resistant insulating plate 39.

  When the bottom surface of the dedicated container 76 and the top surface of the heat-resistant insulating plate 39 are in contact with each other, the distance from the lower induction heating coil 109 is minimized, and the heating efficiency is increased. Further, when the upper surface of the heat-resistant insulating plate 39 and the bottom surface of the dedicated container 76 are in contact, the lower temperature sensor 37b can detect the temperature of the bottom surface of the dedicated container 76 through the heat-resistant insulating plate 39 with high responsiveness. it can.

  Note that the dedicated tray 77 is formed of a heat-resistant and electrically insulating material such as ceramic and does not hinder induction heating of the dedicated container 76.

  In the cooking in the cooking chamber 11, the bottom of the dedicated container 76 is induction heated by the induction heating coil 109, and the upper part is radiantly heated by the heat generated by the upper heating means 38. Further, the periphery of the dedicated container 76 is heated by heat transfer from the heated air in the cooking chamber 11.

  The control means 30 selects the cooking sequence stored in the storage means 31 based on the combination of the cooking menu selected on the cooking menu display 62 and the cooking equipment selected on the cooking equipment display 63, and heated according to the cooking sequence. Take control. Therefore, when “special container dedicated tray” on the cooking equipment display 63 is selected, the control sequence suitable for heating the dedicated container 76 and the detection value of the infrared detection unit 36 corresponding to the emissivity of the surface of the dedicated container 76 are used. A temperature calculating means is selected.

  From the start of cooking until boiling, it is heated at a high output, but in the process of boiling after boiling, the bottom surface of the dedicated container 76 and the air temperature in the cooking chamber are controlled to be 120 ° C. or less in order to suppress scorching. Controlled by means 30. For example, when a pan or the like is placed on the placement portion of the top plate 4 and heated, the heating is only performed from the bottom surface of the pan. The effect may not be obtained. However, in the first embodiment, the entire dedicated container 76 is heated by heat transfer from the surrounding air, and a relatively uniform cooking effect can be obtained.

The temperature of the dedicated container 76 is detected by the temperature sensor 37b provided on the induction heating coil unit 108 on the bottom surface, the upper infrared detection unit 36 on the top surface and the side surface, and the detection values of the temperature sensor 37a on the back and side surfaces, The calculated value from the change in air temperature and the input heating power based on the time information from the timer 32 is used as temperature detection information.
For example, when a pan or the like is placed on the placement portion of the top plate 4 and heated, only the temperature of the bottom surface of the pan or the like is detected, so that it is difficult to detect temperature unevenness of the cooking container. However, according to the first embodiment, it is possible to detect the temperature of the upper surface and the side surface of the dedicated container 76, and it is also possible to obtain information on the ambient air temperature, and to perform temperature detection with higher accuracy. Thereby, for example, when temperature unevenness occurs on the bottom surface and the side surface of the dedicated container 76, it is possible to control to reduce the heating unevenness by controlling the outputs of the upper heating means 38 and the induction heating coil 109.

  Similarly, in the detection of the boiling state, the determination is made using the temperature detection data of the upper surface and the side surface by the upper infrared detection unit 36. Further, boiling may be estimated from the detection values of the temperature sensor 37a on the back and side surfaces and data from the change in air temperature and the input heating power based on the time information from the timer 32. In the present embodiment, the infrared detection unit 36 is used. However, as a means for detecting boiling, a humidity sensor or a vapor sensor may be used, or the detection value of the temperature sensor 37a on the back and side surfaces and the timer 32 may be used. Boiling may be inferred based on data from changes in the air temperature based on time information and input thermal power. For example, in cooking at the mounting portion of the top plate 4, such boiling detection is difficult only by temperature information from the bottom surface of a pan or the like.

  Further, since the infrared detection unit 36 can detect a change in the surface temperature of the dedicated container 76, the infrared detection unit 36 captures a phenomenon in which the liquid to be cooked inside blows out and the temperature of the surface of the dedicated container 76 decreases. More spilling from the dedicated container 76 may be detected. When the spilling is detected, the cooking operation is stopped and the operation status display 69 displays “Stop spilling cooking” to ensure safety and reduce the trouble of cleaning due to the spilling.

(IH container tray)
FIG. 21 shows cooking equipment 115 used when “IH container tray” in cooking equipment display 63 is selected.
The cooking equipment 115 of the “IH container tray” is configured by combining the IH container 78 and the tray 73. An object to be cooked is stored in the IH container 78, the IH container 78 is placed on the tray 73, and cooking is performed in the cooking chamber 11.

  The IH container 78 is a cooking container such as a commercially available pan that can be induction-heated, and has a size that can be stored in the cooking chamber 11 in a state of being placed on the saucer 73, and its upper surface is also a heat-resistant material. And is not limited to the IH container 78 shown in FIG.

FIG. 22 shows a cross-sectional side view of the central side of the cooking chamber 11 when cooking is performed using the cooking equipment 115 of the “IH container tray” on the cooking equipment display 63.
When the IH container 78 is placed on the tray 73 and stored in the cooking chamber 11, the bottom surface of the tray 73 and the top surface of the heat-resistant insulating plate 39 come into contact with each other. Thereby, the distance between the bottom surface of the IH container 78 and the lower induction heating coil 109 is the shortest, and the heating efficiency is increased. Further, when the upper surface of the heat-resistant insulating plate 39 and the bottom surface of the IH container 78 are in contact with each other, the lower temperature sensor 37 b detects the temperature of the bottom surface of the IH container 78 via the heat-resistant insulating plate 39 and the tray 73. can do.

  Compared with the cooking equipment 114 which is a combination of the dedicated container 76 and the dedicated saucer 77, the cooking equipment 114 is in direct contact with the heat-resistant insulating plate 39, whereas the cooking equipment 115 is provided with the saucer 73. It is inserted between the IH containers 78. For this reason, it is conceivable that the distance between the induction heating coil 109 and the IH container 78 is widened to reduce the heating efficiency, and that the temperature sensor 37b detects the temperature via the saucer, so that the responsiveness is lowered. However, by supporting commercially available cooking containers that can be heated by induction, it is possible to use existing cooking containers owned by the user, and it is possible to broaden the choices due to differences in cooking effects and finish by cooking containers, and more diverse users Can meet your needs.

  The control means 30 selects the cooking sequence stored in the storage means 31 based on the combination of the cooking menu selected on the cooking menu display 62 and the cooking equipment selected on the cooking equipment display 63, and heated according to the cooking sequence. Take control. Therefore, when “IH container tray” on the cooking equipment display 63 is selected, a dedicated control sequence suitable for heating the IH container 78 and the tray 73 is selected. This dedicated control sequence is a control sequence corresponding to the heating efficiency resulting from the difference in cooking equipment such that the pan 73 is interposed between the heat-resistant insulating plate 39 and the IH container 78, and the responsiveness / accuracy by the temperature sensor 37b. It has become.

  In addition, the cooking mode in the case of using the cooking equipment 115 that is a combination of the IH container 78 and the saucer 73 is the same as the cooking equipment 114 (a combination of the dedicated container 76 and the dedicated saucer 77). A cooking menu corresponding to the cooking mode is also available for the cooking equipment 114 (a combination of the dedicated container 76 and the dedicated tray 77). In the case of the same cooking mode and cooking menu, the heating means used is the same when using the cooking equipment 115 and when using the cooking equipment 114, and the cooking operation and temperature detection mechanism are the same. is there.

(Non-IH container flat cooking plate)
FIG. 23 shows cooking equipment 116 that is used when “non-IH container flat cooking plate” in cooking equipment display 63 is selected.
The cooking equipment 116 of “non-IH container flat cooking plate” is configured by combining a non-IH container 79 and a flat cooking plate 71. The object to be cooked is stored in the non-IH container 79, the non-IH container 79 is placed on the flat cooking plate 71, and cooking is performed in the cooking chamber 11.

  The non-IH container 79 is a cooking container such as a commercially available earthen pot that is not capable of induction heating, and has a size that can be stored in the cooking chamber 11 while being placed on the flat cooking plate 71. As long as it is made of a heat-resistant material, it is not limited to the non-IH container 79 shown in FIG.

  The flat cooking plate 71 is formed of a material capable of induction heating, for example, iron, stainless steel, a carbon material having a carbon content of 90% or more, a ceramic material containing Si (silicon) or FeSi (ferrosilicon) as a conductive material, or the like. Is used. The flat cooking plate 71 corresponds to the cooking pan capable of induction heating according to the present invention.

FIG. 24 shows a central side cross-sectional view of the cooking chamber 11 when cooking is performed using the cooking equipment 116 of the “non-IH container flat cooking plate” on the cooking equipment display 63.
When the non-IH container 79 is placed on the flat cooking plate 71 and stored in the cooking chamber 11, the bottom surface of the flat cooking plate 71 and the top surface of the heat-resistant insulating plate 39 are in contact with each other. Thereby, the distance of the bottom face of the flat cooking plate 71 and the induction heating coil 109 below is the shortest, and the heating efficiency is increased. Further, when the upper surface of the heat-resistant insulating plate 39 and the bottom surface of the flat cooking plate 71 are in contact with each other, the lower temperature sensor 37 b can detect the temperature of the bottom surface of the flat cooking plate 71. The temperature of the non-IH container 79 is calculated based on the temperature of the flat cooking plate 71.

  The control means 30 selects the cooking sequence stored in the storage means 31 based on the combination of the cooking menu selected on the cooking menu display 62 and the cooking equipment selected on the cooking equipment display 63, and heated according to the cooking sequence. Take control. Therefore, when “non-IH container flat cooking plate” is selected on the cooking equipment display 63, an appropriate control sequence for heating the non-IH container 79 to the flat cooking plate 71 is selected. This dedicated control sequence is a control sequence that takes into account the heating efficiency due to the difference in cooking equipment such that the tray 73 is interposed between the heat-resistant insulating plate 39 and the IH container 78. Further, as described above, temperature calculation corresponding to the responsiveness / accuracy of the temperature sensor 37b is performed.

  Compared with the cooking equipment 114 which is a combination of the dedicated container 76 and the dedicated saucer 77, the cooking equipment 116 causes the flat cooking plate 71 to be heated by induction heating with the induction heating coil 109, and the heat generation causes the non-IH container 79 to be heated. Heat. Therefore, the heating efficiency is lower than when the dedicated container 76 directly generates heat to heat the cooking object inside, and the temperature for calculating the temperature of the non-IH container 79 by detecting the temperature of the flat cooking plate 71 is a temperature. It is conceivable that the detection accuracy of the is reduced. However, it can be used for various commercially available cooking containers that cannot be induction-heated, and the options for cooking effects and finishing by the cooking containers can be expanded depending on the user's food preferences to meet a wider variety of user needs. can do.

In addition, the cooking mode in the case of using the cooking equipment 116 that is a combination of the IH container 78 and the saucer 73 is the same as the cooking equipment 114 described above (a combination of the special container 76 and the special saucer 77). A cooking menu corresponding to the cooking mode is also available for the cooking equipment 114 (a combination of the dedicated container 76 and the dedicated tray 77).
If the cooking mode / cooking menu is the same, the heating means used is the same when using the cooking equipment 116 and when using the cooking equipment 114.

(Overall operation)
Next, an overall operation outline of the induction heating cooker will be described. When the induction heating cooker receives an operation from the user with respect to the operation unit 6, the induction cooking device performs heating cooking under the control of the control means 30 mounted on the electronic circuit board 12. Specifically, the control means 30 drives the induction heating coil 19 and the radiant heater 20 of the heating port to be heated and heats an object to be heated such as a pan placed on the top plate 4. When the cooking operation in the cooking chamber 11 is performed, the control unit 30 drives the upper heating unit 38 and the induction heating coil 109 in the cooking chamber 11 to perform cooking by heating.

  In the cooking chamber 11, “grill”, “oven”, “fry pan”, and “warm” are provided as cooking modes, which are set by the cooking mode setting means 16. The control means 30 calls a control sequence corresponding to the set cooking mode from the storage means 31, and performs cooking control by the control sequence. Performing the cooking operation based on the set cooking mode is as described above.

  In each cooking mode, cooking is performed under a condition selected from either “automatic” or “manual”. In the case of “manual”, the control sequence is called from the storage unit 31 based on the heating conditions such as cooking equipment and finish set by the heating condition setting unit 17, and the control unit 30 performs heating control according to this control sequence. . In the case of “automatic”, the control sequence is stored in the storage unit 31 based on the cooking menu selected by the cooking mode setting unit 16, the heating power or finish set by the heating condition setting unit 17, and the cooking equipment. Called and the control means 30 performs heating control according to this control sequence. Regardless of whether "manual" or "automatic" is set, the cooking equipment can be set by the heating condition setting means 17 and corresponds to the cooking equipment to be used, as described with reference to FIGS. A control sequence is called from the storage means 31, and the control means 30 performs heating control corresponding to the cooking equipment. The setting of the heating condition setting means 17 is as described with reference to FIG.

  As described above, according to the first embodiment, the induction heating coil 109 is provided below the cooking chamber 11 to heat the high-frequency current. And as cooking equipment, wave cooking plate 46 or flat cooking plate 71 which is a cooking dish capable of induction heating, dedicated container 76 capable of induction heating, flat cooking plate 71 which is a tray capable of induction heating and non-IH container 79, Wave cooking plate 46 and grill 72, which are induction-heatable saucers, non-induction-heated saucer 73 and induction-heatable IH container 78, non-induction-heated saucer 73, induction-heatable closed circuit wire heater 74 and grill 72 and a far-red heater 75 and a grill 72 provided with a receiving tray 73 that is not induction-heated, a receiving coil 75c that is a power receiving unit, and a far-red ceramic heater 75b that is a resistance heating element connected to the receiving coil 75c. It can be stored and cooked. In this way, since at least a part of the cooking equipment on which ingredients are placed can be directly heated by the downward heating means, it is excellent in responsiveness, the heating rate at the start of cooking is fast, and the cooking time is shortened. Connected. In addition, since the responsiveness of thermal power control is good and fine cooking control can be performed, a good cooking effect can be obtained, and energy loss can be reduced compared to indirect heating, leading to a reduction in power consumption and energy saving. Contributes to reducing environmental impact.

  Moreover, the upper heating means 38 was provided in the cooking chamber 11, and it was set as the structure heated by both the upper heating means 38 and the induction heating coil 109 based on the set conditions. For this reason, the article to be heated in the cooking chamber 11 can be heated relatively uniformly. Therefore, a good cooking effect with little heating unevenness can be obtained.

  Further, a cooking equipment key 53 for selecting a cooking equipment to be used is provided corresponding to a plurality of cooking equipment, and the control means 30 performs heating control by a control sequence stored in the storage means 31 based on the selected cooking equipment. Do. Thus, since it can respond to several cooking equipment, the cooking effect and finish according to cooking equipment are acquired. Therefore, it can be set as a multifunctional induction heating cooker which can satisfy a user's various food taste, and can acquire the effect of reduction of cleaning and maintenance.

  Moreover, what can be induction-heated and a saucer which is not induction-heated can be combined as cooking equipment. For this reason, even if it is the same cooking mode and cooking menu, a different cooking effect is acquired by changing cooking equipment, and it can be set as the highly functional induction heating cooking appliance which can respond to various user preference.

  Moreover, in the wave cooking plate 46, the flat cooking plate 71, the exclusive container 76, and the IH container 78, the heating efficiency is increased because the food that is to be cooked is heated directly by induction heating, and cooking is performed in a short time. In addition, the amount of power consumption can be reduced, and an induction heating cooker with high performance and low environmental load can be obtained.

  Moreover, in the wave cooking plate 46 and the flat cooking plate 71, the food which is a to-be-heated object mounted by the heat_generation | fever by induction heating has the cooking effect similar to a frying pan from the downward direction. In addition, the heat receiving portion and the air contact portion due to radiation are heated by the radiation from the upper heating means 38 and the heat transfer through the room air. Therefore, even though it is frying pan cooking, even if the user does not turn over the food to be cooked, the whole food to be heated is cooked, and the user's cooking work is not required and domestic work is reduced and a high-function induction heating cooker It can be.

  In addition, in the dedicated container 76, the IH container 78, and the non-IH container 79, the bottom surface of the container directly generates heat by induction heating to heat the food that is the internal cooking object, and the radiation from the upper heating means 38 Since the upper and side surfaces of the container are heated by heat transfer through room air, the food to be cooked inside is cooked with little unevenness of heating, and a relatively uniform cooking effect / finish is obtained. It can be a heating cooker.

  Moreover, the cooking chamber door 7 opens and closes according to the path of the slide rail 42a, and the stored cooking equipment moves integrally with the cooking chamber door 7 along with the opening and closing operation. And in the state where the cooking chamber door 7 is opened, the cooking equipment can be detached from the cooking chamber 11. In addition, the bottom of the wave cooking plate 46, the flat cooking plate 71, the special container 76, and the tray 73 that are cooking equipment when the cooking chamber door 7 is closed is shortest with the induction heating coil 109 below by the track of the slide rail 42. Are arranged at predetermined intervals. For this reason, the effect that cooking workability | operativity, cleaning property, and maintainability improve by detachable cooking equipment can be acquired. In addition, the heating efficiency is increased by arranging the induction heating coil 109 and the cooking equipment heated by the induction heating coil 109 at a predetermined interval that is the shortest. Thus, it is possible to obtain an induction heating cooker that can maintain cleanliness, can be used for a long period of time, is energy-saving, and has a low environmental load.

  Further, the bottom surface of the cooking space 11 a of the cooking chamber 11 is formed by the heat-resistant insulating plate 39, and the temperature sensor 37 b that is the temperature detecting means 50 is provided on the lower surface of the heat-resistant insulating plate 39. And in the state which closed the cooking chamber door 7, the bottom face of the wave cooking plate 46, the flat cooking plate 71, the exclusive container 76, and the saucer 73 was comprised so that the upper surface of the heat-resistant insulating board 39 might contact. For this reason, the temperature sensor 37b can detect the temperature of the cooking equipment in contact with the upper surface of the heat-resistant insulating plate 39 by heat conduction through the heat-resistant insulating plate 39. Furthermore, since the temperature of the cooking equipment is controlled by controlling the heating power of the induction heating coil 109 based on the detected temperature, an appropriate cooking effect / finishing can be obtained, and control for suppressing burning and spilling can be performed.

  Further, during the opening / closing operation of the cooking chamber door 7, the bottom surfaces of the wave cooking plate 46, the flat cooking plate 71, the dedicated container 76, and the tray 73 come into contact with the upper surface of the heat-resistant insulating plate 39 by the tracks of the slide rails 42a and 42b. do not do. For this reason, unnecessary wear between the heat-resistant insulating plate 39 and the cooking equipment bottom is suppressed, damage to the heat-resistant insulating board 39 and the cooking equipment is reduced, and long-term use is possible. Moreover, the opening / closing operation | movement of the cooking chamber door 7 can be performed smoothly, and cooking workability | operativity improves. Thus, an induction heating cooker with high cooking performance, long life and good workability can be obtained.

In addition, a water storage section 49 is provided in the wave cooking plate 46 that is a cooking dish capable of induction heating, and the cooking is possible in a state where water is stored in the water storage section 49. Then, the wave cooking plate 46 is heated by induction heating of the lower induction heating coil 109 to heat water in the water storage section 49 to generate water vapor, and this water vapor is heated by the upper heating means 38 to become superheated water vapor. And cooked.
Thus, since the wave cooking plate 46 is heated by induction heating to heat the water, the heating efficiency is increased and water vapor can be generated in a short time. Therefore, cooking time can be shortened and power consumption can be reduced.
Moreover, since it can heat by superheated steam, water vapor | steam condenses on the surface of the foodstuff which is a to-be-cooked object by the effect of superheated steam, and the surface temperature of a to-be-cooked object can be raised in a short time with this condensation heat. Therefore, cooking time can be shortened.
Furthermore, steamed cooking such as Chinese buns and dumplings can be performed, and the types of cooking menus can be increased.
Thus, energy-saving cooking can be performed for a short time, and a high-function induction heating cooker with many cooking menus can be obtained.

  In addition, a gap that allows ventilation is provided between the bottom surface of the heat-resistant insulating plate 39 and the top surface of the induction heating coil 109, and the bottom space 45 in which the induction heating coil 109 is disposed is an inlet for cooling air. A cooking chamber cooling air inlet 35 and a cooling air outlet 44 as an outlet were provided. Further, the cooking chamber cooling air inlet 35 is configured to be connected to the cooling fan 26. When the cooling fan 26 is driven, the pressure in the cooking chamber cooling air inlet 35 becomes higher than that of the cooling air outlet 44 and a pressure difference is generated. Therefore, an air flow from the cooking chamber cooling air inlet 35 toward the cooling air outlet 44 is generated. The cooling air flows through the bottom space 45. Therefore, according to Embodiment 1, the induction heating coil 109 in the cooking chamber 11 can be effectively cooled by the cooling air.

In general, the induction heating coil 109 is caused by self-heating of the induction heating coil 109 due to the flow of a high-frequency current, and heat inflow through the heat-resistant insulating plate 39 of the air in the cooking chamber 11 and the cooking equipment. The insulator that covers the coil surface may deteriorate due to the high temperature. Similarly, the components constituting the induction heating coil unit 108 can be softened by heat. As described above, when the insulator on the coil surface is deteriorated or the components are softened, the function is impaired.
However, according to the first embodiment, the induction heating coil 109 can be effectively cooled by the cooling air, so that deterioration due to temperature rise can be suppressed. Thereby, while being able to ensure stable cooking operation | movement, the deterioration rate of components and a product can be suppressed, and it can be set as the induction heating cooking appliance which is reliable and safe and has a long life.

  Further, a cooling fan 26 for cooling the electronic circuit board 12 and the induction heating coil 19 below the top plate 4 is provided. The air flow generated by the cooling fan 26 is passed through the induction heating coil 109 in the bottom space 45 through the cooking chamber cooling air inlet 35. For this reason, it is not necessary to provide a cooling fan for the cooking chamber 11, and the induction heating cooker can be manufactured at low cost without the need for component costs and assembly costs. Moreover, since there is no need to provide a cooling fan for the cooking chamber 11, the mounting efficiency can be increased by reducing the weight and space. Thus, it can be set as the cheap induction heating cooking appliance with light weight and high mounting efficiency.

Further, the induction heating coil 109 is arranged in the bottom space 45 so that the exhaust from the cooling air outlet 44 that is the outlet flows into the cooking space 11 a of the cooking chamber 11.
Here, the temperature of the air flowing into the cooking space 11a from the cooling air outlet 44 is air after the induction heating coil 109 is cooled, and thus is higher than room temperature.
Therefore, exhaust heat that has become hot due to cooling of the induction heating coil 109 is caused to flow into the cooking space 11a of the cooking chamber 11, so that waste heat generated when the induction heating coil 109 is cooled is used in the cooking space 11a. . For this reason, since the heating efficiency in the cooking space 11a can be improved, cooking time can be shortened and power consumption can also be reduced. Thus, an induction heating cooker having high cooking performance and low environmental load can be obtained.

  In addition, an infrared detection unit 36 is provided in the cooking chamber 11 to detect the temperature of the object to be heated in the cooking chamber 11. Then, based on the temperature detection result, the control means 30 controls the upper heating means 38 and the induction heating coil 109 which are heating means. In this way, the temperature of the food that is to be cooked placed on the wave cooking plate 46 or the flat cooking plate 71, the upper surface of the cooking container such as the dedicated container 76, the IH container 78, or the non-IH container 79, Since the temperature of the side surface is detected, the accuracy of cooking control and cooking end determination can be improved by the surface temperature of the food material. Moreover, the temperature control of the cooking container can be detected, and the control unit 30 can control the upper heating unit 38 and the induction heating coil 109 to perform heating control that can suppress the temperature unevenness in the cooking container. . By doing in this way, the favorable cooking effect and finish with few unevenness can be acquired. Thus, it can be set as the induction heating cooking appliance of high cooking control and high cooking performance.

  In addition, a cooking mode key 51 for selecting a cooking mode and a cooking equipment key 53 for selecting cooking equipment are provided on the operation unit 6. And the control means 30 calls the control sequence according to the selected cooking mode and cooking equipment from the memory | storage means 31, the temperature sensor 37b of the heat-resistant insulating board 39, the temperature sensor 37a of the cooking chamber 11 wall surface, and the infrared detection unit 36. The outputs of the upper heating means 38 and the induction heating coil 109 of the cooking chamber 11 are controlled based on any or all of the detected temperatures. For this reason, the control means 30 can feed back various detection temperatures according to the selected cooking mode and cooking equipment, and perform cooking control including temperature control. For example, in the cooking menu of the “grill” cooking mode, the specific gravity of cooking by radiation is high, and control for mainly controlling heat transfer by radiation can be performed. In addition, for example, in the cooking menu of the “oven” cooking mode, the specific gravity by heat transfer via air is high, and the control can mainly control the air temperature in the cooking chamber 11. Thus, since the favorable cooking effect and finish are acquired by performing appropriate cooking control according to cooking mode, it can be set as an induction heating cooking appliance with high cooking performance.

Further, a “frying pan” cooking mode is provided as a cooking mode, and the “frying pan” cooking mode can be selected by the cooking mode key 51. When the “frying pan” cooking mode is selected, the control means 30 calls a control sequence of frying pan cooking stored in the storage means 31 and performs heating control by this control sequence. In the frying pan cooking control sequence, heating by the induction heating coil 109 below the wave cooking plate 46 or the flat cooking plate 71 and heating by the upper heating means 38 are performed. For this reason, double-sided cooking can be performed in frying pan cooking by heat from below, radiation from the upper heating means 38, and heat transfer from the air in the cooking chamber 11. For this reason, during heating, the user can perform double-sided heating without turning the object to be cooked, and the user's cooking work can be reduced.
Moreover, the control means 30 from the temperature change at the time of cooking detected from the temperature sensor 37a arrange | positioned at the side surface and back surface of the cooking chamber 11, and the surface temperature of the to-be-cooked object detected by the infrared detection unit 36 arrange | positioned upwards. The upper heating means 38 and the induction heating coil 109 are controlled. The control means 30 also controls the cooking time by the timer 32. For this reason, a favorable cooking effect can be acquired because the control means 30 performs temperature control which suppresses the burning of a bottom face based on the information of the temperature detection means 50. FIG. In this way, it is possible to reduce the user's domestic work and to obtain a highly functional induction heating cooker capable of frying.

In addition, a “boiled rice cooking” cooking mode is provided as a cooking mode, and the “boiled rice cooking” cooking mode can be selected by the cooking mode key 51. And when the "boiled rice cooking" cooking mode was selected, the control means 30 called the control sequence of the boiled food and rice cooking stored in the memory | storage means 31, and it was made to perform heating control by this control sequence. In the control sequence of cooking and cooking rice, heating by the induction heating coil 109 and heating by the upper heating means 38 are performed. For this reason, it is possible to heat not only from the lower surface of the container but also from the upper surface and side surfaces by heat from below, radiation from the upper heating means 38 and heat transfer from the air in the cooking chamber 11. Therefore, in boiled food / rice cooking, heating unevenness can be reduced and cooking can be performed for a short time by heating from the whole container.
Moreover, the temperature sensor 37a, the temperature sensor 37b, and the infrared detection unit 36 detect the temperature in the cooking chamber 11, the temperature of the bottom surface, the top surface, the side surface, and the like of the cooking container, and the control means 30 is based on these detection results. The temperature is controlled by controlling the heating means. The control means 30 can obtain a good cooking effect relatively uniformly by performing control for further suppressing heating unevenness and temperature control suitable for boiled rice and rice cooking that suppresses burning spilling. Thus, it can be set as the highly functional induction heating cooker which can perform favorable boiled food and rice cooking.

  In addition, an infrared detection unit 36 is provided, and the infrared detection unit 36 detects a change in the surface temperature of the dedicated container 76, the IH container 78, and the non-IH container 79. And when the control means 30 catches the phenomenon in which the liquid etc. which are to-be-cooked objects inside a cooking container blow out, and the temperature of the surface of a cooking container falls, if it determines with the spilling from a cooking container, it will stop cooking operation | movement. did. For this reason, expansion of spilling can be suppressed, safety can be improved, and the labor of cleaning the inside of the cooking chamber 11 due to spilling can be reduced. In addition, when it is determined that the spilling has occurred, the operation status display 69 displays “stopping spilling cooking”, so that the user can be notified of the occurrence of the spilling, and the user can be encouraged to take an appropriate action. As described above, since the safety and safety of cleaning due to spillage are reduced, an induction heating cooker with high safety and low maintenance can be obtained.

  Moreover, the temperature sensor 37a and the infrared detection unit 36 detect the temperature in the cooking chamber 11 and the temperature of the object to be cooked, and perform heating control based on the detection result. For this reason, compared with the prior art which detects only the bottom surface temperature of cooking equipment, finer cooking control and automatic cooking are possible, and high cooking performance and various cooking functions can be realized.

Embodiment 2. FIG.
The second embodiment will be described with reference to FIGS. 1 and 25 to 35. In the second embodiment, a part of the configuration of the cooking chamber 11 is different from that of the first embodiment. In the second embodiment, the difference from the first embodiment will be mainly described.

(overall structure)
FIG. 25 is a perspective view of the main body 1 with the top plate 4 and the intake / exhaust port cover 5 according to the second embodiment removed.
In the first embodiment, the radiant heater 20 is disposed below the central mounting portion 9. However, in the second embodiment, the induction heating coil unit 18 including the induction heating coil 19 is disposed. . In the second embodiment, the three induction heating coils 19 provided in the right mounting part 8, the central mounting part 9, and the left mounting part 10 correspond to the main body heating means of the present invention.
Further, a cooking chamber exhaust air passage 129 is provided instead of the cooking chamber exhaust air passage 29 provided in the first embodiment.

(Composition of cooking chamber and intake / exhaust)
FIG. 26 is a perspective view of cooking chamber 11 according to the second embodiment. As shown in FIG. 26, the cooking chamber exhaust air passage 129 is connected to a fan casing 82 provided on the back surface of the cooking chamber 11. The cooking chamber exhaust air passage 129 is the same as the cooking chamber exhaust port 29 of the first embodiment with respect to the configuration connected to the housing intake port 3 b of the housing upper frame 3.

FIG. 27 is a perspective view of cooking chamber 11 according to the second embodiment, with cooking chamber upper surface 43 and accessory parts removed.
As shown in FIG. 27, the cooking chamber exhaust port 41 shown in the first embodiment is not provided on the back surface of the cooking chamber 11. However, a cooking chamber inlet 83 is provided at the center of the back of the cooking chamber 11, and a cooking chamber outlet 84 is provided at the center upper portion of the back and the left and right sides thereof. The cooking chamber inlet 83 is provided so as to be located in the vicinity of the cooking equipment when the cooking equipment is accommodated in the cooking chamber 11.

FIG. 28 is a perspective view of cooking chamber 11 in a state where cooking chamber upper surface 43, accessory parts, upper heating means 38, and heat-resistant insulating plate 39 are removed according to the second embodiment.
As shown in FIG. 28, the induction heating coil unit 108 is disposed in the bottom space 45, and a cooling air passage similar to that described in the first embodiment is formed.

  Further, slide rails 142a are attached to both side surfaces of the cooking chamber 11 instead of the slide rails 42a shown in the first embodiment. The slide rail 142a is different from the slide rail 42a of the first embodiment in that the slide rail 142a is attached in parallel to the upper surface of the heat-resistant insulating plate 39. A slide guide 85 that forms a groove is provided on the upper side of the slide rail 142a along the longitudinal direction of the slide rail 142a.

FIG. 29 is a perspective view of the cooking chamber door 7 and the accessory parts according to the second embodiment.
A slide rail 142 b is fixed to the cooking chamber door 7.
A front link 86 and a rear link 87 that connect the slide rail 142b and the support member 48 in the vertical direction are attached. The slide rail 142b, the support member 48, the front link 86, and the rear link 87 constitute a parallelogram four-bar link as a whole. In these connection parts, it is joined rotatably by a rotating shaft. A guide pin 88 that protrudes outward of the support member 48 is provided on the upper portion of the rear link 87. This guide pin 88 is inserted into the groove portion of the slide guide 85 shown in FIG. The guide pin 88 is provided with a rotatable roller. When the guide pin 88 moves in the slide guide 85, the roller rotates to reduce the friction between the slide guide 85 and the guide pin 88 and improve the slidability.

  As in the first embodiment, an airtight member 47 is disposed on the outer peripheral portion of the cooking chamber door 7 on the cooking chamber 11 side. In a state in which the cooking chamber door 7 is closed, the airtight member 47 is in contact with the outer periphery of the front opening of the cooking chamber 11 to suppress air leakage from the cooking chamber door 7 and the cooking chamber 11. .

FIG. 30 is a perspective view of the fan casing 82, the cooking chamber exhaust air passage 129, and the accessory parts according to the second embodiment. FIG. 31 is a perspective view of the rear side of the fan casing 82 and the accessory parts of the second embodiment.
A cooking chamber fan 89 is provided in the fan casing 82. A centrifugal fan is used as the cooking chamber fan 89. The vicinity of the suction port of the cooking chamber fan 89, which is a centrifugal fan, is disposed on the back side of the cooking chamber suction port 83 (see FIGS. 28 and 29). The fan casing 82 and the back surface of the cooking chamber 11 are joined together in a generally sealed manner, and also function as an air passage.

Driving means 90 is provided on the back surface of the fan casing 82. The drive means 90 is an electric motor such as an electric induction motor, and its rotating shaft is joined to the cooking chamber fan 89 in the fan casing 82. When the driving means 90 operates, the cooking chamber fan 89 rotates through the rotation shaft.
A fan casing exhaust port 91 is provided on the back surface of the fan casing 82. As shown in FIG. 30, the fan casing exhaust port 91 is disposed so as to communicate with the cooking chamber exhaust air passage 129. Therefore, part of the air in the cooking chamber 11 sucked by the cooking chamber fan 89 flows into the cooking chamber exhaust air passage 129 via the fan casing exhaust port 91 and is exhausted outside the main body 1.

FIG. 32 is a functional block diagram of the main part of the main body 1 according to the second embodiment.
The inverter circuit 134 that drives the induction heating coil 19 below the central mounting portion 9 and the induction heating coil 109 below the cooking chamber 11 shares at least a part of the circuit and is used exclusively. Due to the difference in characteristics between the induction heating coil 19 and the induction heating coil 109, some circuits such as a resonance capacitor are not shared, and are switched by the driving induction heating coil (the induction heating coil 19 or the induction heating coil 109). The induction heating coil 19 and the induction heating coil 109 are driven by time division under the control of the control means 30.

  In the second embodiment, a cooking chamber fan 89 is provided, and a driving circuit 89 a is provided as a circuit for driving the cooking chamber fan 89. The drive circuit 89a is controlled by the control means 30.

(Configuration of operation unit and display unit)
FIG. 33 is a diagram illustrating an example of a display on the operation unit 6 a provided on the front side of the top plate 4 and the display unit 14.
The operation of the operation unit 6 and the operation accompanying the operation are basically the same as in the first embodiment, but in the second embodiment, the convection key 92 is provided and the convection display 93 is provided. Different from the first embodiment. The convection key 92 is an input means for setting whether or not the cooking chamber fan 89 operates.

  When the convection key 92 is operated, the marker 70g of the convection display 93 moves in the order of “ON” and “OFF”, and the item at the position of the marker 70g can be selected. This convection key 92 is a selection means for selecting the operation of turning on / off the cooking chamber fan 89.

Under the heating condition of “ON” in the convection display 93, the cooking chamber fan 89 operates and rotates to generate an air flow by circulation in the cooking chamber 11. Also, under the heating condition of “OFF” in the convection display 93, the cooking chamber fan 89 stops and does not operate, and no airflow is generated by circulation, which is the same as in the first embodiment.
In automatic cooking, there is a choice that the convection on / off is fixed and a choice that depends on the cooking mode and the cooking menu. When convection on / off can be selected, the marker 70g blinks, so that the user can identify it. In manual cooking, the convection on / off can be selected in any cooking mode.

FIG. 34 is a side sectional view of the main body 1 of the second embodiment. FIG. 35 shows a side cross-sectional view of cooking chamber 11 with cooking chamber door 7 partially open according to the second embodiment.
When the cooking chamber door 7 is closed, the support member 48 is lowered so that the bottom surface of the cooking equipment locked to the support member 48 is stored in contact with the top surface of the heat-resistant insulating plate 39. That is, the front link 86 and the rear link 87 are oriented substantially vertically, and the support member 48 is suspended by the slide rail 142b.

  The rear end of the groove of the slide guide 85 is bent in the upward direction, and the guide pin 88 of the rear link 87 moves along this shape. For this reason, the slide rail 142b and the support member 48 are operated by the four-bar link by the front link 86 and the rear link 87, and the support member 48 is lowered in parallel.

  As shown in FIG. 35, when the cooking chamber door 7 starts to be pulled out from the closed state, the support member 48 moves together with the cooking chamber door 7. Then, the guide pin 88 of the rear link 87 moves along the inclined shape of the groove of the slide guide 85 so as to follow the rear end portion of the support member 48. For this reason, when the cooking chamber door 7 is open, the front link 86 and the rear link 87 are inclined, and the support member 48 opens and closes with the bottom surface of the cooking equipment to be locked away from the top surface of the heat-resistant insulating plate 39. It is rising. By doing so, the slide rail 42 and the support member 48 are operated by a four-bar link by the front link 86 and the rear link 87, and the support member 48 is raised in parallel to form a gap with the upper surface of the heat-resistant insulating plate 39. Let

  As shown in FIG. 34, a cooking chamber fan 89, which is a centrifugal fan, is disposed on the back side of the cooking chamber inlet 83 of the cooking chamber 11 (the left side in FIG. 34). A cooking chamber outlet 84 is located on the back surface of the cooking chamber 11 and above the cooking chamber fan 89.

  In the cooking chamber 11 of the second embodiment configured as described above, when “OFF” is displayed on the convection display 93, the cooking chamber fan 89 does not operate and the cooking operation similar to that of the first embodiment is performed. In addition, the same effect can be obtained.

  In addition, in the second embodiment, when “ON” is displayed on the convection display 93, the cooking chamber fan 89 is operated during cooking in the cooking chamber 11 to realize the following operation. .

Here, with reference to FIG. 27, FIG. 28, and FIG. 34, the air circulation operation | movement of the cooking chamber 11 in this Embodiment 2 is demonstrated.
First, air leakage is suppressed by the airtight member 47 between the cooking chamber 11 and the cooking chamber door 7. For this reason, when the cooking chamber fan 89 is operated, the air in the cooking chamber 11 is sucked into the cooking chamber fan 89 side in the fan casing 82 from the cooking chamber inlet 83, and the sucked air is absorbed by the cooking chamber fan 89. Blows in the centrifugal direction. A part of the blown air is blown out above the cooking chamber fan 89, and a part of the airflow is diverted from a cooking chamber outlet 84 (see FIG. 34) located above the cooking chamber fan 89. It is blown out into the cooking chamber 11. That is, air circulation occurs in which the air in the cooking chamber 11 exits the cooking chamber 11 from the cooking chamber inlet 83 and returns to the cooking chamber 11 from the cooking chamber outlet 84 again. By generating such an air flow, the high-temperature air in the cooking chamber 11 once goes outside, then returns to the cooking chamber 11, and the high-temperature air is transferred to the cooking container or food that is the object to be heated. Heat transfer is promoted. For this reason, heating efficiency improves and cooking in a shorter time is attained.

  In addition, another part of the airflow diverted from the cooking chamber fan 89 (that is, the airflow that does not return from the cooking chamber outlet 84 into the cooking chamber 11) passes from the fan casing exhaust port 91 to the cooking chamber exhaust air passage 129. After flowing in and purifying part of the exhaust components by the catalyst body 40 to reduce the contamination, the catalyst body 40 exhausts the gas from the main body 1. By doing in this way, the exhaust from the cooking chamber 11 can be performed more smoothly.

  Even when the cooking chamber fan 89 is stopped, if the cooling air from the cooling fan 26 flows into the cooking chamber 11 through the cooling air outlet 44, the pressure from the cooking chamber inlet 83 and the cooking chamber outlet 84 is caused by the pressure. The air in the cooking chamber 11 is pushed out. The pushed air passes through the fan casing 82, flows into the cooking chamber exhaust air passage 29 through the fan casing exhaust port 91, and is exhausted outside the main body 1. Thus, even if the cooking chamber fan 89 is stopped, the cooking chamber 11 can be exhausted.

  In the second embodiment, slide rails 142a and 142b, a slide guide 85, a front link 86, a rear link 87, and a guide pin 88 are provided as slide opening / closing means for the cooking chamber door 7. Even in this case, the bottom surface of the cooking equipment stored in the cooking chamber 11 can be brought into contact with the heat-resistant insulating plate 39 when the cooking chamber door 7 is closed. Therefore, as in the first embodiment, heating efficiency can be increased by bringing the bottom surface of the cooking equipment into contact with the heat-resistant insulating plate 39, and an operation for detecting temperature by heat transfer by contact can be realized. The same effect as in the first mode can be obtained.

  The cooking equipment 111 to cooking equipment 116 used in the first embodiment can also be used in the second embodiment, and can realize the same cooking operation and obtain the same effect.

  As described above, according to the second embodiment, the cooking chamber fan 89, the driving unit 90, the cooking chamber intake port 83, and the cooking chamber air circulating means for circulating at least part of the air in the cooking chamber 11, A cooking chamber outlet 84 is provided, and an airtight member 47 as an airtight holding means is provided in at least a part of the gap between the cooking chamber door 7 and the main body 1. And the cooking chamber inlet 83 which is an inflow port of a cooking chamber air circulation means was provided in the vicinity of the flat cooking plate 71 and the wave cooking plate which can be induction-heated. By doing in this way, the airflow flowing in from the cooking chamber inlet 83 is brought into contact with the cooking equipment such as the induction cooking heated flat cooking plate 71 and the wave cooking plate 46, and the heated air is sucked. Can do. For this reason, the airflow heated up by induction heating for a short time can be heated by making it contact the flat cooking plate 71, the wave cooking plate 46, etc. FIG. Since the flat cooking plate 71 and the wave cooking plate 46 have a surface area larger than that of a pipe-shaped heater or the like, the air temperature can be efficiently increased in a short time by bringing the airflow into contact with such a large surface area. it can. And the to-be-cooked object can be heated because the heat | fever of this high temperature air contacts a to-be-cooked object.

In addition, the cooking ingredients placed on the flat cooking plate 71 and the wave cooking plate 46, the dedicated container 76, the IH container 78, and the non-IH container are circulated by circulating the air in the cooking space 11a as the cooking chamber fan 89 is driven. Heat transfer to the surface of 79 is facilitated. For this reason, cooking in a shorter time becomes possible.
In addition, the cooking chamber fan 89 is driven to agitate the air in the cooking space 11a of the cooking chamber 11, and the uneven temperature distribution is alleviated. For this reason, uneven heating is reduced, and the uniform cooking effect and finish are promoted.
Thus, it is possible to obtain an induction heating cooker that can be cooked for a short time and has a good cooking effect / finish, is high-performance, energy-saving, and has a low environmental load.

  In addition, at least a part of the inverter circuit 134 that constitutes the driving means for the induction heating coil 19 below the central mounting portion 9 of the top plate 4 and the induction heating coil 109 below the cooking chamber 11 is shared. Thereby, the number of parts and the circuit area can be reduced, and the parts cost and assembly cost can be reduced. Moreover, space can be saved by sharing the circuit, and other functional parts can be mounted. Therefore, a multi-function induction heating cooker that is inexpensive and excellent in mounting efficiency can be obtained.

Embodiment 3 FIG.
The third embodiment will be described with reference to FIGS. 1 and 36 to 45. In this Embodiment 3, a part of structure of the cooking chamber 11 differs from the above-mentioned Embodiment 2. FIG. In the third embodiment, the difference from the second embodiment will be mainly described.

(overall structure)
FIG. 36 is a perspective view of the main body 1 with the top plate 4 and the intake / exhaust port cover 5 according to Embodiment 3 removed.
In the present third embodiment, the cooking chamber exhaust air passage 29 shown in the first embodiment is provided instead of the cooking chamber exhaust air passage 129 provided in the second embodiment.

(Cooking room configuration)
FIG. 37 is a perspective view of the cooking chamber 11 of the third embodiment. In the above-described second embodiment, the cooking chamber exhaust air passage 129 is connected to the fan casing 82 provided on the back of the cooking chamber 11. In the third embodiment, the portion different from the fan casing 82 on the back surface of the cooking chamber 11 is directly connected to the back surface of the cooking chamber 11.

  FIG. 38 is a perspective view of the cooking chamber 11 according to the third embodiment with the cooking chamber upper surface 43 and accompanying parts removed. As shown in FIG. 38, a cooking chamber exhaust port 41 that was not provided in the second embodiment is provided on the rear upper left side on the rear side of the cooking chamber 11. The cooking chamber exhaust port 41 is connected to the cooking chamber exhaust air passage 29 as in the first embodiment. By the cooling air flowing into the cooking chamber 11 from the cooling air outlet 44, the air in the cooking chamber 11 is pushed out from the cooking chamber exhaust port 41 to the cooking chamber exhaust air passage 29 and is discharged outside the main body 1.

  An infrared detection unit 236 a is disposed at the right rear corner of the cooking chamber 11. The infrared detection unit 236a detects the amount of infrared rays emitted from the object to be cooked placed in the cooking chamber 11, and detects the temperature of the object to be cooked based on the detected infrared amount.

  The heat-resistant insulating plate 39 disposed on the bottom surface of the cooking chamber 11 is provided with a window portion 94. An infrared detection unit 236b is also disposed below the window 94 (see FIG. 39). The window portion 94 transmits at least a part of infrared rays radiated from the bottom surface of the cooking equipment stored above the window portion 94. Note that the window portion 94 may not be provided as long as the entire heat-resistant insulating plate 39 is configured to transmit at least part of infrared rays.

  The slide rails 242 a provided on both side surfaces of the cooking chamber 11 are installed substantially parallel to the heat-resistant insulating plate 39. Note that the slide guide 85 provided in the second embodiment is not provided.

FIG. 39 is a perspective view of the cooking chamber 11 according to the third embodiment with the cooking chamber upper surface 43, the accessory parts, the upper heating means 38, and the heat-resistant insulating plate 39 removed.
The point that the induction heating coil unit 108 is arranged in the bottom space 45 and an air path for cooling is formed is the same as in the second embodiment. However, the air path for cooling has been partially changed, and an air path 121 directed upward from the cooking chamber cooling air inlet 35 on the right side surface is provided, and an infrared detection unit 236a is disposed in the air path 121. ing.

  In addition, in place of the temperature sensor 37b provided in the second embodiment, an infrared detection unit 236b is disposed in the central portion of the induction heating coil unit 108 in the third embodiment.

FIG. 40 is a perspective view from the back side of the cooking chamber 11 with the cooking chamber upper surface 43, the accessory parts, and the upper heating means 38 of the third embodiment removed.
Driving means 90 is provided on the back surface of the fan casing 82. The drive means 90 is an electric motor such as an electric induction motor, and its rotating shaft is joined to the cooking chamber fan 89 in the fan casing 82. The point which rotates the cooking chamber fan 89 via a rotating shaft by the drive means 90 operating is the same as in the second embodiment.

FIG. 41 is a perspective view of the tray 273, the cooking chamber door 7, and the accessory parts of the third embodiment.
A slide rail 242 b is attached to the cooking chamber door 7 substantially perpendicularly to the door surface of the cooking chamber door 7. The slide rail 242b is engaged and supported by a pair of slide rails 242a provided in the cooking chamber 11, and slides while being guided by the slide rail 242a.
The support member 48 is joined to the slide rail 242b. The configuration in which the support member 48 locks the cooking equipment such as the saucer 73 is the same as in the second embodiment.

  The tray 273 of the third embodiment is provided with a window portion 273a at a position above the infrared detection unit 236b provided in the induction heating coil unit 108 when stored in the cooking chamber 11. The window portion 273 a transmits at least a part of infrared rays radiated from the bottom surface of the IH container 78 placed above the tray 273 and the bottom surface of the food on the grill net 72. Note that the window portion 273a may not be provided as long as the entire tray 273 transmits at least a part of the infrared rays similarly to the window portion 273a.

FIG. 42 is a side sectional view of the main body 1 according to the third embodiment.
In the state where the cooking chamber door 7 is closed, there is a gap between the bottom surface of the cooking equipment locked to the support member 48 and the top surface of the heat-resistant insulating plate 39. The slide rail 242a is attached in parallel with the upper surface of the heat-resistant insulating plate 39, and the gap between the bottom surface of the cooking equipment and the upper surface of the heat-resistant insulating plate 39 is maintained even during the opening / closing operation of the cooking chamber door 7. For this reason, the bottom surface of the cooking equipment and the top surface of the heat-resistant insulating plate 39 are not rubbed.

  The induction heating coil 109 disposed in the bottom space 45 cools when the airflow that flows in from the cooking chamber cooling air inlet 35 and flows to the cooling air outlet 44 contacts surfaces such as the upper surface and the lower surface. Further, this airflow flows in and out of the space where the infrared detection unit 236b is arranged through the gap between the bottom surface of the bottom space 45 and the lower surface of the induction heating coil unit 108, and cools the infrared detection unit 236b when passing through the space. .

  The cooking chamber storage unit 21 in which the infrared detection unit 36 arranged on the cooking chamber upper surface 43 is disposed is a space connected to the cooling air exhaust air passage 28. For this reason, the cooling air blown out from the air outlet 27b of the chamber 27 flows into the cooking chamber storage portion 21 connected to the cooling air exhaust air passage 28 and the pressure increases. Therefore, it is possible to form an airflow that flows into the cooking chamber 11 from the opening 43 a for transmitting the infrared rays of the cooking chamber upper surface 43 through the gap between the infrared detection unit 36 and the cooking chamber upper surface 43. And while the infrared detection unit 36 is cooled by this airflow, the window part for permeate | transmitting and detecting the infrared rays of the infrared detection unit 36 has reduced the stain | pollution | contamination by the contact of smoke etc. in the cooking chamber 11.

FIG. 43 shows a top cross-sectional view of the infrared detection unit 236a portion provided at the right back corner of the cooking chamber 11 of the third embodiment.
An opening 131 is provided on the bottom surface of the infrared detection unit 236a. Through this opening 131, the cooling air flowing in from the cooking chamber cooling air inlet 35 located below flows into the infrared detection unit 236a. The cooling air that has flowed in cools the internal substrate and the infrared sensor, and then flows out from the opening 132 provided on the side surface of the infrared detection unit 236a for making the infrared light incident on the infrared sensor. In this way, by allowing cooling air to flow in from the opening 131 and flow out from the opening 132, the cooling inside the infrared detection unit 236a and the contact of dirt such as smoke in the cooking chamber 11 to the infrared sensor can be suppressed. Yes.

  In addition, a space that allows ventilation is provided between the inner wall surface of the cooking chamber 11 and the side surface of the cooking chamber 11 of the infrared detection unit 236a, and the cooling air that flows in from the lower cooking chamber cooling air inlet 35 flows in. The cooling air that has flowed in flows out from the opening 132 for allowing the infrared rays on the side surface of the cooking chamber 11 to enter the infrared sensor. Thereby, while the infrared detection unit 236a is cooled, contamination such as smoke in the cooking chamber 11 is prevented from coming into contact with the infrared sensor through the opening 132.

  Thus, the infrared detection unit 236a and the infrared detection unit 36 provided in the cooking chamber 11 can perform cooling and contamination prevention using cooling air, respectively. For this reason, the accuracy of temperature detection is increased by reducing the temperature change and suppressing dirt, and the thermal deterioration of the component parts can be suppressed, the risk of failure can be reduced and the life can be extended.

FIG. 44 is a side cross-sectional view of the cooking chamber 11 in a state where the tray 73 and the IH container 78 are housed.
In the above-described second embodiment, the temperature of the bottom surface of the IH container 78 is detected by the temperature sensor 37 through the thermal conduction caused by the contact between the tray 73 and the heat-resistant insulating plate 39. In the third embodiment, The infrared detection unit 236b detects the amount of infrared radiation emitted from the bottom surface of the IH container 78, and performs temperature detection without contact. The saucer 273 and the heat-resistant insulating plate 39 are provided with a window part 273a and a window part 94, respectively, so that at least a part of infrared rays radiated from the bottom surface of the cooking container can be transmitted, and temperature detection by the infrared detection unit 236b is possible. Yes.

  Thus, in this Embodiment 3, since the bottom face temperature of cooking equipment is detected by non-contact by the infrared detection unit 236b, a mechanism for bringing the bottom face of the cooking container such as the tray 273 and the top face of the heat-resistant insulating plate 39 into contact with each other. -No structure is required. Therefore, the manufacturing cost can be reduced, and since the structure is simple, the reliability is improved and failures and the like can be reduced.

  44, the detection area of the infrared detection unit 36 disposed above the cooking chamber 11 is indicated by a two-dot chain line. The infrared detection unit 36 has eight detection areas. The infrared detection unit 36 uses a region from the top surface to the side surface of the cooking container (IH container 78 in the example of FIG. 44) placed on the tray 273 or the like as a detection region, and temperature detection of this detection region is possible. is there. When the top of the wave cooking plate 46 or the grill net 72 is used as a cooking container, foods and the like placed thereon are included in the detection region, and these temperatures can be detected.

45 is a sectional view passing through the center of the induction heating coil 109 and the infrared detection unit 236a disposed on the side surface of the cooking chamber 11 in a state where the saucer 73 of the cooking chamber 11 and the IH container 78 are housed.
The infrared detection unit 236a disposed on the side surface has eight detection areas. In FIG. 45, each detection area is illustrated by a two-dot chain line. The infrared detection unit 236a enables temperature detection from the side surface to the bottom surface of the cooking container in a range where the cooking container can be placed. It is a detection area | region to the downward direction of the bottom face part R of a container, and detects the temperature of the bottom face of a cooking container.

  As shown in FIG. 44, the detection area of the infrared detection unit 36 is roughly an area from the top surface to the side surface of the cooking container, and the bottom of the bottom portion R of the cooking container is not the detection area but the temperature of this area. Do not detect. However, the temperature of the lower portion of the bottom surface portion R of the cooking container is detected by the infrared detection unit 236a.

  That is, in the third embodiment, the temperature detection from the side surface of the cooking container to the bottom surface is performed by the infrared detection unit 236a provided on the side surface of the cooking chamber 11. Further, the temperature of the bottom surface of the cooking container is detected by the infrared detection unit 236b provided in the induction heating coil unit 108. By using these temperature detection data together, the accuracy of temperature detection of the cooking container is improved. And when the control means 30 performs control which suppresses scoring so that the temperature of a cooking container bottom face is kept at 120 degrees C or less based on the temperature detected in this way, the precision improves. .

  In the third embodiment, the infrared detection unit 36 and the infrared detection unit 236a are provided to detect the temperature from the side surface to the bottom surface of the cooking container, but only one of them is arranged if the required accuracy can be secured. Also good.

The cooking chamber 11 of the third embodiment configured as described above can perform the same cooking operation as that of the second embodiment and can obtain the same effects.
In addition, in the third embodiment, the cooking chamber exhaust port 41 is provided, and the cooking chamber exhaust port 41 is connected to the cooking chamber exhaust air passage 29 to exhaust the cooking chamber 11. For this reason, it is possible to perform stable exhaust without causing the exhaust path to fluctuate due to the operation of the cooking chamber fan 89 as in the second embodiment. Therefore, the discoloration etc. by the smoke of the foodstuff in the cooking chamber 11 are suppressed, and a favorable cooking effect and finish are obtained.

  In addition, the cooking equipment used in the second embodiment can be used in the third embodiment, can realize the same cooking operation, and can obtain the same effect.

  As described above, according to the third embodiment, the cooking chamber 11 is provided with the infrared detection units 36, 236a, and 236b, and the temperature of the object to be heated in the cooking chamber 11 is detected. And by controlling the upper heating means 38 and the induction heating coil 19 by the control means 30 based on the detected temperature, cooking unevenness is reduced and a good cooking effect can be obtained.

  Moreover, since the infrared detection unit 236b, which is a non-contact temperature detecting means, is provided as a temperature detecting means for detecting the temperature of the bottom of the cooking container, it is not necessary to bring the bottom surface of the cooking container into contact with the upper surface of the heat-resistant insulating plate 39. It becomes. Therefore, the opening / closing structure of the cooking chamber door 7 can be simplified, and an inexpensive and reliable induction heating cooker can be obtained.

Embodiment 4 FIG.
Embodiment 4 will be described with reference to FIGS. 1 and 46 to 52. In this Embodiment 4, the induction heating coil unit 18a below the left mounting part 10 and a part of structure regarding the cooking chamber 11 differ from the above-mentioned Embodiment 2. FIG. In the third embodiment, the difference from the second embodiment will be mainly described.

(overall structure)
FIG. 46 is a perspective view of the main body 1 with the top plate 4 and the intake / exhaust port cover 5 of the main body 1 according to the fourth embodiment removed.
In the fourth embodiment, an induction heating coil unit 18a is provided in place of the induction heating coil unit 18 provided below the left placement unit 10 in the second embodiment. The induction heating coil unit 18 a includes a plurality of induction heating coils, a first induction heating coil 95 and a second induction heating coil 96. In the fourth embodiment, the first induction heating coil 95, the second induction heating coil 96, and the induction heating coil 19 correspond to the main body heating means of the present invention.

(Configuration of board case unit)
FIG. 47 is a perspective view of the substrate case unit 22 according to the fourth embodiment.
The substrate case unit 22a includes a substrate case suction port 23 on the back side upper part and a substrate case upper outlet 24 on the front side upper part to form a substantially hermetic air passage, and a cooling fan 26 and an electronic device to be cooled. The point that a circuit board is provided is the same as that of the second embodiment. However, the substrate case unit 22a differs from the second embodiment in that the substrate case unit 22a does not include the substrate case lower air outlet 25 provided in the substrate case unit 22 of the second embodiment.

(Cooking room configuration)
FIG. 48 is a perspective view of cooking chamber 11 according to the fourth embodiment.
In the second embodiment described above, the cooking chamber cooling air inlet 35 is provided on both side surfaces of the cooking chamber 11, but in the fourth embodiment, the cooking chamber cooling air inlet 35 is not provided.

FIG. 49 is a perspective view of the cooking chamber 11 according to the fourth embodiment with the cooking chamber upper surface 43 and accompanying parts removed.
The arrangement of the slide rail 42a, which is an opening / closing mechanism of the cooking chamber door 7, is different from that of the second embodiment, but the configuration, operation, and effects are the same as those of the first embodiment.
In the second embodiment, the cooling air outlet 44 is provided on the front bottom surface of the cooking chamber 11, but is not provided in the fourth embodiment.

  A cooking chamber cooling air suction port 97 is provided on the bottom front surface of the cooking chamber 11. When the cooking chamber door 7 is closed, a space is separated between the inside and the outside of the cooking chamber 11 by an airtight member 47 provided on the inner periphery of the cooking chamber door 7. It is arranged outside the cooking chamber 11 in a state where the chamber door 7 is closed. The cooking chamber cooling air suction port 97 can intake cooling air from the outside of the main body 1.

  FIG. 50 is a perspective view of the cooking chamber 11 according to the fourth embodiment with the cooking chamber upper surface 43, the accessory parts, the upper heating means 38, and the heat-resistant insulating plate 39 removed. As shown in FIG. 50, the induction heating coil unit 108 is arranged in the bottom space 45. In addition, an air passage that is generally sealed from the cooking chamber cooling air suction port 97 toward the lower portion of the cooking chamber intake port 83 by installing a heat resistant insulator 39 (not shown in FIG. 50; see FIG. 49). Is formed.

  Further, the lower part of the cooking chamber inlet 83 on the rear surface of the cooking chamber 11 is connected (communication) to the bottom space 45 by the extension passage 280. The extension passage 280 extends upward from the rear end portion of the heat-resistant insulating plate 39 and covers the lower portion of the cooking chamber intake port 83. The extension passage 280 allows the lower portion of the cooking chamber inlet 83 to communicate with the bottom space 45 so that air in the bottom space 45 can be sucked from the cooking chamber inlet 83.

FIG. 51 is a side sectional view of the main body 1 according to the fourth embodiment.
A configuration in which a fan casing 82 is provided on the back surface of the cooking chamber 11, a cooking chamber fan 89 is incorporated therein, and an electric motor as the driving means 90 is disposed on the back surface of the fan casing 82 is the same as that of the second embodiment. It is the same. However, the flow of the airflow by the operation of the cooking chamber fan 89 is partially different as follows.

  By the operation of the cooking chamber fan 89, air is sucked from the cooking chamber inlet 83 to the cooking chamber fan 89. Although a part of the air sucked at this time is the air in the cooking chamber 11, the cooking chamber inlet 83 communicates with the bottom space 45, and therefore a part of the sucked air is the air in the bottom space 45. It is. That is, by the operation of the cooking chamber fan 89, the air in the cooking chamber 11 and the air in the bottom space 45 are sucked from the cooking chamber air inlet 83.

  By sucking the air in the bottom space 45, low-temperature air that is relatively close to room temperature outside the main body 1 is sucked into the bottom space 45 from the cooking chamber cooling air suction port 97, and the low-temperature air causes the bottom space 45 to be sucked. The induction heating coil 109 disposed inside is cooled. The heated air after cooling the induction heating coil 109 is sucked into the cooking chamber fan 89, then blown out into the fan casing 82, and partially mixed with the air sucked from the cooking chamber 11 while cooking. After being blown into the cooking chamber 11 from the chamber outlet 84, a part flows into the cooking chamber exhaust air passage 29 from the fan casing exhaust port 91, and a part of the air dirt is decomposed and purified by the catalyst body 40. Exhausted out of the main body 1.

FIG. 52 is a functional block diagram of the main part of the main body 1 according to the fourth embodiment.
The second induction heating coil 96 provided in the left placement unit 10 and the inverter circuit 234 that drives the induction heating coil 109 below the cooking chamber 11 share at least a part of the circuit, and are exclusive in a time division manner. Used for. Due to the difference in the characteristics of the second induction heating coil 96 and the induction heating coil 109, some circuits such as a resonance capacitor are not shared and can be switched by the driving induction heating coil.

  The cooking chamber 11 of the fourth embodiment configured as described above can perform the same cooking operation as that of the second embodiment, and can obtain the same effects.

The cooking equipment used in the second embodiment can also be used in the fourth embodiment, and the same cooking operation / effect can be obtained.
The configuration / operation / effect of the opening / closing mechanism by the slide rails 42a, 42b of the cooking chamber door 7 is the same as in the first embodiment.

  As described above, according to the fourth embodiment, the cooking chamber fan 89 serving as the air circulation means of the cooking chamber 11 is driven to be sucked into the bottom space 45 from the cooking chamber cooling air suction port 97. An air flow leading to This air flow was brought into contact with the induction heating coil 109 in the bottom space 45. For this reason, a cooling fan for the induction heating coil 109 for the cooking chamber 11 becomes unnecessary, and connection with the air passage for introducing the cooling air from the cooling fan 26 outside the cooking chamber 11 and the substrate case unit 22 is possible. It becomes unnecessary. As described above, since the cooking chamber 11 includes parts and air paths associated with cooling, the structure becomes simple and can be manufactured at low cost. Moreover, the risk of deterioration and failure, such as a decrease in airtightness of the air passage due to the connection between members, is reduced, and an induction heating cooker that is inexpensive and highly reliable can be obtained.

  In addition, the air that passed through the bottom space 45 in which the induction heating coil 109 was disposed was sucked by the cooking chamber fan 89 and flowed into the cooking chamber 11 from the cooking chamber outlet 84. By doing in this way, the air heated by cooling the induction heating coil 109 can be made to flow into the cooking chamber 11. For this reason, the heating efficiency in the cooking chamber 11 can be increased, cooking can be performed in a short time and in an energy-saving manner, and exhaust heat is used, which contributes to energy saving. Thus, while being able to obtain high cooking performance, it can be set as the induction heating cooking appliance with low power consumption and a low environmental load.

  DESCRIPTION OF SYMBOLS 1 Main body, 2 housing | casing, 3 housing | casing upper frame, 3a housing | casing exhaust port, 3b housing | casing inlet port, 4 top plate, 5 intake / exhaust port cover, 6 operation part, 6a operation part, 6b operation part, 7 cooking chamber Door, 8 Right placement part, 9 Center placement part, 10 Left placement part, 11 Cooking room, 11a Cooking space, 12 Electronic circuit board, 13 Object to be heated, 14 Display part, 15 Display means, 16 Cooking mode setting Means, 17 heating condition setting means, 18 induction heating coil unit, 18a induction heating coil unit, 19 induction heating coil, 20 radiant heater, 20a drive circuit, 21 cooking chamber storage, 22 substrate case unit, 22a substrate case unit, 23 Substrate case suction port, 24 Substrate case upper outlet, 25 Substrate case lower outlet, 26 Cooling fan, 26a Drive circuit, 27 Chamber, 7a Inlet, 27b Air outlet, 28 Cooling air exhaust air passage, 29 Cooking chamber exhaust air passage, 29a Horizontal portion, 29b Vertical portion, 29c Opening portion, 30 Control means, 31 Storage means, 32 Timer, 34 Inverter circuit, 35 Cooking room cooling air inlet, 35a duct, 36 infrared detection unit, 37 temperature sensor, 37a temperature sensor, 37b temperature sensor, 38 upper heating means, 38a drive circuit, 39 heat-resistant insulating plate, 40 catalyst body, 41 cooking chamber exhaust port, 42 slide rail, 42a slide rail, 42b slide rail, 43 cooking chamber top surface, 43a opening, 44 cooling air outlet, 45 bottom space, 46 wave cooking plate, 46a wall surface, 47 airtight member, 48 support member, 49 water reservoir, 50 temperature detection means, 50a temperature detection means, 50b temperature detection means 50c Temperature detection means, 51 Cooking mode key, 52 Cooking menu key, 53 Cooking equipment key, 54 Automatic / manual key, 55 Steam key, 56 Finish / thermal power / temperature + key, 57 Finish / thermal power / temperature-key, 58 Time + key, 59 Time-key, 60 Start / stop key, 61 Cooking mode display, 62 Cooking menu display, 63 Cooking equipment display, 64 Automatic / manual display, 65 Steam display, 66 Set temperature display, 67 Finish / thermal power display , 68 hour display, 69 operation status display, 70 marker, 70a marker, 70b marker, 70c marker, 70d marker, 70e marker, 70f marker, 70g marker, 71 flat cooking plate, 72 grilling net, 73 saucer, 74 heater, 74a Lower part, 74b Upper part, 75 Far red 75a main body, 75b far red ceramic heater, 75c power receiving coil, 76 dedicated container, 77 dedicated tray, 77a opening, 77b convex, 78 IH container, 79 non-IH container, 82 fan casing, 83 cooking chamber intake Mouth, 84 cooking chamber outlet, 85 slide guide, 86 front link, 87 rear link, 88 guide pin, 89 cooking chamber fan, 90 drive means, 91 fan casing exhaust port, 92 convection key, 93 convection display, 94 window , 95 1st induction heating coil, 96 2nd induction heating coil, 97 cooking chamber cooling air inlet, 98 door opening / closing detection means, 107 inverter circuit, 108 induction heating coil unit, 109 induction heating coil, 110 cooking equipment, 111 cooking Equipment, 112 Cooking equipment, 113 Cooking equipment, 1 4 cooking equipment, 115 cooking equipment, 116 cooking equipment, 121 air passage, 129 cooking room exhaust air passage, 131 opening, 132 opening, 134 inverter circuit, 142a slide rail, 142b slide rail, 236a infrared detection unit, 236b infrared detection Unit, 242a slide rail, 242b slide rail, 273 tray, 273a window portion, 280 extended passage.

Claims (18)

A body having a top plate;
A main body heating means for induction heating an object to be heated placed on the top plate;
A body drive circuit for supplying a high-frequency current to the body heating means;
A cooking chamber provided inside the outside of the main body,
A cooking chamber door for opening and closing the opening of the cooking chamber;
An exhaust air passage communicating the inside of the cooking chamber and the outside of the main body;
Upper heating means provided above the cooking chamber;
A lower heating means provided below the cooking chamber and configured by an induction heating coil;
Control means for controlling the upper heating means and the lower heating means,
The said control means is arrange | positioned in the said cooking chamber, and the control corresponding to any one or more cooking equipment among the following (1)-(6) containing the heat generating body which generate | occur | produces heat by the influence of the magnetic force from the said lower heating means. An induction heating cooker characterized by performing.
(1) A saucer that is not induction heated, a power receiving unit that generates an induced voltage by magnetic flux from the lower heating means, a resistance heating element connected to the power receiving unit, and a grill (2) a cooking dish capable of induction heating (3) Cooking vessel capable of induction heating (4) Saucepan and grill net capable of induction heating
(5) Sauce pan not induction-heated and cooking vessel capable of induction heating (6) Sauce pan not induction-heated, closed-circuit wire capable of induction heating, and grill The cooking chamber door is a drawer-type door,
The cooking equipment is supported so as to move integrally with the cooking room door as the cooking room door opens and closes, and when the cooking room door is closed, the bottom surface of the cooking equipment and the downward heating are supported. The induction heating cooker according to claim 1, further comprising a support mechanism that supports the cooking equipment so that the means is arranged at a predetermined interval. An electrical insulator interposed between the bottom surface of the cooking equipment and the lower heating means;
A bottom temperature detecting means disposed below the electrical insulator,
The said cooking equipment is arrange | positioned in the said cooking chamber so that the bottom face of the said cooking equipment may contact | connect the said electrical insulator in the state in which the said cooking chamber door was closed. 2. The induction heating cooker according to 2. As said cooking equipment, it comprises any one or more of (1), (2), (4) to (6),
The water storage part is provided in the cooking dish or saucer which comprises the said cooking equipment, This water storage part was made into the water vapor | steam generation means which generate | occur | produces water vapor | steam by the induction heating by the said downward heating means. The induction heating cooker according to any one of the above. The control means generates water vapor by heating by the lower heating means in a state where water is stored in the water storage section, and generates superheated steam by heating by the upper heating means to heat the water vapor. The induction heating cooker according to any one of claims 1 to 4, wherein: Cooking chamber air circulation means for circulating at least part of the air in the cooking chamber;
In a state where the cooking chamber door is closed, an airtight holding means for maintaining an airtight state between the cooking chamber door and the cooking chamber;
The cooking chamber suction port which is arrange | positioned in the vicinity of the said cooking equipment accommodated in the said cooking chamber, and lets air flow in into the said cooking chamber air circulation means was provided. The induction heating cooker according to one item. A lower space formed under the cooking chamber and containing the lower heating means;
A cooking space that is located above the lower space of the cooking chamber and houses the cooking equipment;
A lower space inlet for allowing cooling air to flow into the lower space;
A lower space outlet that allows air to flow out of the lower space;
The induction heating cooker according to any one of claims 1 to 6, wherein a pressure difference is generated between the inlet and the outlet to cause the air in the lower compartment to flow. A main body cooling fan for blowing cooling air to the main body heating means or the drive circuit;
The air in the lower space is caused to flow by causing a pressure difference between the lower space inlet and the lower space outlet by an air flow generated by the main body cooling fan. Induction heating cooker. The air in the lower space is caused to flow by causing a pressure difference between the lower space inlet and the lower space outlet by an air flow generated by the cooking chamber air circulation means. The induction heating cooker according to claim 7 depending on. The said lower space outflow port is connected to the said cooking space, The air which flowed out from the said lower space can flow in into the said cooking space. The any one of Claims 7-9 characterized by the above-mentioned. Induction heating cooker. In the cooking chamber, an infrared sensor that detects the temperature of the object to be heated housed in the cooking chamber is provided,
The induction heating according to any one of claims 1 to 10, wherein the control unit controls the upper heating unit and the lower heating unit based on at least a detection result of the infrared sensor. Cooking device. Cooking equipment selection means for selecting any of the cooking equipment (1) to (6),
The said control means controls the said upper heating means and the said lower heating means based on the selection result of the said cooking equipment selection means at least. The Claim 1 characterized by the above-mentioned. Induction heating cooker. An operation unit for inputting the cooking mode;
A temperature detecting means for detecting at least one temperature among a bottom temperature of the cooking equipment, a temperature in the cooking chamber, and a temperature of the object to be heated;
The said control means controls the said upper heating means and the said lower heating means based on the cooking mode and the detection result of the said temperature detection means which were input by the said operation part at least. Item 13. The induction heating cooker according to any one of items 12. As the cooking mode, comprising a plurality of cooking modes classified by cooking method,
The induction heating cooker according to claim 13, wherein the control means controls the upper heating means and the lower heating means based on a control sequence provided in accordance with the cooking mode. The induction heating cooker according to claim 14, wherein a cooking mode related to frying pan cooking is provided as the cooking mode. The induction heating cooker according to claim 14, wherein the cooking mode includes a cooking mode related to boiled food cooking or rice cooking. The control means determines the spillage from the cooking equipment based on the detection result of the infrared sensor, and if it is determined that the spillage has occurred, at least one of stopping the cooking operation or notifying is performed. The induction heating cooker according to any one of claims 12 to 16, which is dependent on claim 11 or claim 11. The drive circuit for supplying a high-frequency current to the lower heating means is at least partially shared with the main body drive circuit of the main body heating means,
The induction heating cooker according to any one of claims 1 to 17, wherein the lower heating means and the main body heating means are driven in a time-sharing manner.

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