JP2016217644A - Cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a high convenient cooking device in which a discharging port as well as a wall surface are not stained with oil even if the discharging port is faced against a rear wall surface.SOLUTION: This invention comprises an ejector 28 for inducing and transferring discharged gas generated at a cooking container; discharged gas processing means 30 having a processing container 41 storing a liquid medium 40; and a casing 23 storing a cooking container, heating means, the ejector 28 and discharged gas processing means 30. A rear end part of the casing 23 is provided with a discharging port 35 for discharging gas toward rearward. The ejector 28 is arranged at a rear part of the casing 23 and a discharging passage 29 for connecting the processing container 41 with the ejector 28 and an inducing pipe for connecting the cooking container with the ejector 28 are arranged at a rear part of the processing container 41.SELECTED DRAWING: Figure 3

Description

  The present invention relates to an exhaust treatment of a cooking device used in a general household kitchen or a commercial kitchen.

  The conventional cooking device built in the induction heating cooker, when cooking cooking ingredients such as fish, the water vapor, oil smoke, odor, etc. generated during baking are from the exhaust opening opened at the rear of the cooking device. It is pushed out and sucked out outdoors by a ventilation fan installed above the cooking device in the installed kitchen.

  Patent Document 1 is disclosed as a configuration for efficiently sucking out the exhaust from the inside of the cooking device. FIG. 6 shows a cross section of the main part of a conventional cooking device disclosed in Patent Document 1.

  As shown in FIG. 6, the cooking device 1 is located below the induction heating cooker 2 and is housed in the housing 3 integrally with the induction heating cooker 2, and the housing 3 is housed in the kitchen cabinet 4. Yes. Heating means (electric heaters) 7 for heating the cooking ingredients 5 are arranged above and below the cooking container 6 that accommodates the cooking ingredients 5.

  An opening 8 is provided behind the cooking container 6, and an exhaust duct 10 communicating with the exhaust port 9 behind the induction heating cooker 2 is provided. Further, a catalyst 11 for deodorization and a catalyst heater 12 for heating and activating the catalyst 11 are disposed at the end of the exhaust duct 10 on the cooking container 6 side. In the lower part of the exhaust duct 10, an induction duct 14 having a smoke exhaust fan 13 (axial fan) is arranged inside, and an ejection hole 15 opened in a substantially middle part of the exhaust duct 10 and an end portion of the induction duct 14. Are communicating.

  The top plate 16 made of tempered glass disposed on the top surface of the induction heating cooker 2 usually covers the range from the front end (left end in the figure) to the exhaust port 9. Place the object to be heated, such as a pan, and cook it. A removable exhaust port cover 17 is placed on the exhaust port 9.

  In this configuration, the air sucked from the outside of the housing 3 by the rotational drive of the smoke exhaust fan 13 is ejected into the exhaust duct 10 through the induction duct 14 (solid arrow). And the negative pressure generate | occur | produces inside the exhaust duct 10 by the attraction | suction effect | action of the blown-out air, the exhaust from the cooking vessel 6 is attracted (broken line arrow), and it integrates with the air of the smoke exhaust fan 13 of the induction heating cooking appliance 2 It is discharged from the exhaust port 9. Further, at this time, the exhaust gas discharged from the cooking vessel 6 passes through the heated catalyst 11 and thus receives a deodorizing action. On the other hand, the cooling air of the induction heating cooker 2 is sucked from the front of the front surface or the lower surface of the induction heating cooker 2 to cool the internal heating coil or circuit and exhausted from the rear end of the induction heating cooker 2. (Dash-dotted arrow).

JP2013-139969A

However, in the conventional cooking device, the atmospheric temperature in the cooking vessel 6 is about 200 to 300 ° C, and the catalyst 11 that deodorizes by the action of platinum is generally 300 to 400 ° C.
Since the temperature is about the active temperature, there is a problem that the temperature of the exhaust gas at the exhaust port 9 is usually very high at 200 ° C. or higher even when mixed with air from outside in the exhaust duct 10.

  The present invention solves the above-described conventional problems, and exhaust generated during cooking can be discharged to the outside of the housing after being cleaned at low temperature. It aims at providing the cooking device which suppressed as much as possible.

In order to achieve the above object, the cooking device of the present invention comprises:
A cooking container capable of storing cooking ingredients;
A heating means arranged in the cooking container for heating the cooking ingredients;
An ejector for attracting and transferring exhaust gas generated in the cooking container during cooking by an ejector effect;
An exhaust processing means for processing exhaust generated in the cooking container during cooking;
The exhaust treatment means includes
Having a processing vessel for storing a liquid medium;
A structure having an ejection port portion for ejecting the exhaust gas guided into the processing container into the liquid medium, below the liquid surface of the liquid medium,
A housing for housing the cooking container, the heating means, the ejector, and the exhaust treatment means;
An exhaust port for exhausting the air inside the housing from the rear end of the housing to the rear, and the ejector is disposed at the rear of the housing;
The exhaust path for connecting the processing container and the ejector and the induction pipe for connecting the cooking container and the ejector are provided at the rear of the processing container.

  As a result, the cooking ingredients are heated in the cooking container to generate exhaust such as water vapor, oily smoke, odor, etc., but the cooking container is connected to the exhaust treatment means and the ejector, and the exhaust in the cooking container has an ejector effect. Thus, the exhaust gas is exhausted through the exhaust processing means. At this time, the exhaust gas passes through the liquid medium in the processing container, so that heat, water vapor, oily smoke, odor, etc. in the exhaust gas are dissolved in the liquid medium, and the exhaust gas that has become clean and low temperature is outside the processing container and the housing It is discharged to the outside from behind. Therefore, the exhaust port at the rear of the cooking device can be eliminated from the top surface, the top plate of the cooking device can be widely used, and a highly convenient cooking device can be obtained.

  The cooking device of the present invention cools the exhaust generated during cooking, dehumidifies, removes smoke, deodorizes, etc., and then discharges the exhaust purified to a low temperature toward the rear and out of the casing. The exhaust port at the rear of the cooking device can be eliminated from the top surface, and a highly convenient cooking device that can widely use the top plate of the cooking device can be provided.

  In addition, since the exhaust processing means and the ejector that are at a high temperature are in the rear, it is possible to inhale from the front of the equipment, cool the ejector and the exhaust processing means, and exhaust the exhaust together with the exhaust from the exhaust processing means.

Plan sectional drawing which showed the heating cooking appliance in Embodiment 1 of this invention Side surface sectional drawing of the heating container of the heating cooking appliance in Embodiment 1 of this invention Plane sectional view of the main part of the ejector according to Embodiment 1 of the present invention Side surface sectional drawing of the exhaust treatment means in Embodiment 1 of this invention Characteristic diagram of cooking device in Embodiment 1 of the present invention (a) Graph showing operational characteristics of centrifugal blower drive flow rate and centrifugal blower drive pressure (b) Relationship between drive flow rate of centrifugal blower and induced flow rate of ejector Graph showing Side sectional view showing a conventional cooking device

A first invention is a cooking container capable of storing cooking ingredients;
A heating means arranged in the cooking container for heating the cooking ingredients;
An ejector for attracting and transferring exhaust gas generated in the cooking container during cooking by an ejector effect;
An exhaust processing means for processing exhaust generated in the cooking container during cooking;
The exhaust treatment means includes
Having a processing vessel for storing a liquid medium;
A structure having an ejection port portion for ejecting the exhaust gas guided into the processing container into the liquid medium, below the liquid surface of the liquid medium,
A housing for housing the cooking container, the heating means, the ejector, and the exhaust treatment means;
An exhaust port for exhausting the air inside the housing from the rear end of the housing to the rear, and the ejector is disposed at the rear of the housing;
The exhaust path for connecting the processing container and the ejector and the induction pipe for connecting the cooking container and the ejector are provided at the rear of the processing container.

  As a result, when cooking ingredients are heated in the cooking container, exhaust of steam, oily smoke, odor, etc. is generated, but the cooking container is connected to the exhaust treatment means and the ejector, and the exhaust in the cooking container is an ejector effect Thus, the exhaust gas is exhausted through the exhaust processing means.

  At this time, the exhaust gas passes through the liquid medium in the processing container, so that heat, water vapor, oily smoke, odor, etc. in the exhaust gas are dissolved in the liquid medium, and the exhaust gas that has become clean and low temperature is outside the processing container and the housing. It is discharged to the outside from behind.

  In other words, the exhaust generated during cooking is cooled, dehumidified, smoked, deodorized, etc., and then exhausted at a low temperature is exhausted to the outside of the housing. It is possible to provide a highly convenient cooking device that can eliminate the mouth from the top surface and can widely use the top plate of the cooking device.

  In addition, since the exhaust processing means and the ejector that are at a high temperature are in the rear, it is possible to inhale from the front of the equipment, cool the ejector and the exhaust processing means, and exhaust the exhaust together with the exhaust from the exhaust processing means.

The second invention is particularly the cooking device according to the first invention,
The apparatus further comprises an induction heating cooker having a top plate on which an object to be heated can be placed on the upper part of the cooking container in the housing and capable of heating the object to be heated,
The exhaust port is configured to exhaust the air inside the casing backward from between the top plate and the rear end of the casing.

  Thereby, since the heat of an ejector does not circulate in the intake air of the induction heating cooking appliance ahead, cooling of an induction heating cooking appliance is not prevented.

The third invention is particularly the cooking device of the first or second invention,
The ejector
A nozzle to squeeze the flow path and increase the flow velocity;
A centrifugal blower for sending outside air to the nozzle;
The chamber has a chamber in which outside air whose flow rate is increased by the nozzle is injected.

  Thereby, the flow velocity of the air pumped by the centrifugal blower is increased by the nozzle, the inside of the chamber becomes negative pressure (ejector effect), and the exhaust in the cooking container connected to the ejector can be attracted.

The fourth aspect of the invention is particularly the cooking device according to any one of the first to third aspects of the invention,
Built-in cooling fan to cool the induction heating cooker inside the housing,
The exhaust of the cooking container processed by the exhaust processing means and the air of the cooling fan that has cooled the induction heating cooker are mixed and exhausted.

  Thereby, the temperature of the exhaust discharged through the exhaust processing means can be further lowered and exhausted.

The fifth aspect of the invention is the cooking device according to any one of the first to fourth aspects of the invention.
An induction tube that is connected to the cooking container and that guides the exhaust in the cooking container that is generated when the cooking ingredients are heated to the ejector;
An exhaust path is connected to the ejector and guides exhaust to the exhaust processing means, and the exhaust processing means is provided downstream of the ejector.

  Thereby, since the ejector communicates with the heating chamber by the induction tube, the exhaust in the heating chamber is attracted to the chamber. The attracted exhaust gas is mixed with the outside air ejected from the nozzle, is cooled to a certain degree, and travels to the processing container containing the liquid medium through the exhaust path. The exhaust gas is foamed and comes into contact with the liquid medium, so that the heat, water vapor, oily smoke, odor, etc. in the exhaust gas are dissolved in the liquid medium, and the exhaust gas that has become clean and low temperature goes out of the processing vessel and outside the housing. Discharged. Therefore, the exhaust port of the housing and the wall surface in the vicinity of the exhaust port are not contaminated by adhesion of oil components contained in the exhaust.

  Furthermore, since not only exhaust but also the outside air ejected from the nozzles flows into the liquid medium at the same time, the liquid medium is cooled by the outside air, and the liquid medium has an effect of suppressing an excessive temperature rise of the liquid medium due to the exhaust treatment.

  Furthermore, in the liquid medium, the volume of the liquid medium increases due to the condensation of water vapor contained in the exhaust gas. On the other hand, the condensed water vapor partially evaporates due to the outside air ejected from the nozzle. There is an effect of suppressing an excessive volume increase of the liquid medium and condensed water.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a plan sectional view showing a cooking device according to Embodiment 1 of the present invention. FIG. 2 is a cross-sectional side view taken along the line AA of FIG. 1 showing the cooking device. FIG. 3 is a cross-sectional side view taken along the line BB of FIG. 1 showing the cooking device. FIG. 4 is a cross-sectional plan view of an essential part showing an ejector of the cooking device. Fig.5 (a) is a graph which shows the operating characteristic of the drive flow volume of the centrifugal blower which comprises the ejector of the same heating cooking apparatus, and the drive pressure of a centrifugal blower. FIG. 5B is a graph showing the relationship between the drive flow rate of the centrifugal blower and the induced flow rate of the ejector.

As shown in FIGS. 1 and 2, the cooking device 21 is disposed below the induction heating cooker 22 and is included in a housing 23 and provided in a cabinet 24 of a system kitchen.

  The cooking device 21 includes a cooking container 25 that can store the cooking ingredients 33, and heating means 26 a and 26 b that are disposed in the upper and lower partitioned spaces of the cooking container 25 and heat the cooking ingredients 33. In addition, the rear portion 25A of the cooking container 25 in the heating cooking device 21 is connected to the cooking container 25 by the induction tube 27 and sucks and transfers the exhaust generated in the cooking container 25 during cooking by the ejector effect. Exhaust treatment means 30 communicated with the exhaust passage 28 and the exhaust passage 29 is constituted. That is, the attracting pipe 27 is connected to the cooking container 25 and guides the exhaust in the cooking container 25 generated when the cooking food is heated to the ejector 28. The exhaust processing means 30 performs processing of exhaust generated in the cooking container 25 during cooking. Here, the time of cooking is a timing at which the cooking ingredients 33 stored in the cooking container 25 are heated by the heating means 26a and 26b to cook the cooking ingredients 33. The induction tube 27, the ejector 28, and the exhaust path 29 are arranged in the housing rear portion 23B. The housing 23 accommodates the cooking container 25, the heating means 26 a and 26 b, the ejector 28, and the exhaust processing means 30.

  The cooking container 25 has an openable / closable door 31 for putting the cooking ingredients 33 on the front side of the housing 23, and allows the top panel 25a directly below the upper heating means 26a to transmit heat and light that also serves as a protective fence. A large number of openings are opened, and a heat-resistant glass floor 32 is arranged on the bottom surface. The upper heating means 26a is provided in the upper part of the cooking vessel 25, and includes one near red tube heater (also used for illumination), two far red tube heaters and a reflector (not shown) for heating the cooking ingredients 33. It is composed of The lower heating means 26b is composed of two far-infrared tube heaters and a reflector (not shown) for heating the cooked food 33 provided below the heat-resistant glass floor 32. The upper heating means 26a and the lower heating means 26b are controlled by a control unit (not shown). The casing 23 is arranged with a gap between the cooking container 25 and the heating means 26a, 26b. The cooking food 33 is placed on an aluminum or iron cooking dish 34 coated with fluorine. The cooking dish 34 is placed on a heat-resistant glass floor 32, and the cooking food 33 is heated and baked by the heating means 26a and 26b. .

  Further, an exhaust port 35 for exhausting the air inside the housing 23 to the outside outside the housing 23 is provided at the rear end portion 23 </ b> A of the housing 23. The exhaust port 35 is installed on the top surface of the induction heating cooker 22 and is provided with a rear portion 36A of a tempered glass top plate 36 and a rear end portion of the housing 23 on which a pan as a heated object can be placed. The exhaust port 35 has a height direction length of several millimeters, but the width direction length is provided in the entire width of the housing 23.

  The induction heating cooker 22 is disposed on the upper portion of the cooking container 25 disposed in the housing 23. The induction heating cooker 22 is a heated object in which, for example, one or a plurality of heating coils (not shown) are arranged directly below the top plate 36 and are placed on the top plate 36 by the heating coils. It is configured to inductively heat a metal cooking pan or the like. The induction heating cooker 22 has a configuration in which a cooling fan (not shown) is built inside, the outside air is sucked by the cooling fan, and a heat generating member (not shown) arranged inside is cooled. .

The configuration of the ejector 28 will be described with reference to FIG.
The ejector 28 is connected to a turbo fan 37, which is a centrifugal blower that inputs outside air and sends the outside air, and a blowout port of the turbo fan 37. The ejector 28 has a substantially conical shape and receives air flow from the outside. The nozzle 38 for narrowing the flow path to increase (increase) the flow velocity, the chamber 39 arranged downstream of the nozzle 38 and injecting outside air whose flow velocity is increased by the nozzle 38, and both the chamber 39 and the cooking vessel 25 communicate with each other. An induction pipe 27 for attracting the exhaust in the cooking container 25 into the chamber 39 and a mixture of air in the chamber 39 and exhaust from the cooking container 25 disposed downstream of the chamber 39 are sent to the exhaust processing means 30. An exhaust path 29 is provided. Accordingly, the turbo fan 37 that is a centrifugal blower sends outside air to the nozzle 38.

  The turbo fan 37 is controlled by a control unit (not shown) similarly to the heating means 26a and 26b. The outlet of the turbo fan 37, the nozzle 38, the chamber 39, and the exhaust path 29 are arranged in a straight line. However, the tip on the downstream side of the exhaust passage 29 is bent by 90 degrees so that the exhaust direction faces the front side of the cooking device 21. It is preferable that the bending curvature be as large as possible within a range that can be accommodated so that the pressure loss in the exhaust passage 29 does not increase. This time, the bending radius was about 100 mm.

The configuration of the exhaust processing means 30 will be described with reference to FIG. FIG. 3 is a side cross-sectional view of the exhaust treatment means 30, and is particularly a cross-sectional view taken along the line BB in FIG.
The exhaust processing means 30 includes a processing container 41 for storing water 40, which is a liquid medium, to a certain depth, and an inflow connection portion 42 that is arranged above the processing container 41 and is configured to be detachably connected to and connected to the exhaust path 29. A plate member 44 having a large number of jet outlets 43 (for example, dozens to hundreds of tens of millimeters of circular holes) through which exhaust gas guided from the exhaust path 29 is jetted into the water 40; It has a lid 45 that covers the opening formed in the upper portion of the processing container 41 in an airtight and detachable manner, and an outflow connection portion 47 formed between the processing container 41 and the lid 45. Each of the inflow connection portion 42 and the outflow connection portion 47 is disposed so as to be above the water surface when a predetermined amount of water 40 is put into the processing container 41, and the outflow connection portion 47 is more than the inflow connection portion 42. Located above. The plate member 44 is detachably disposed on the bottom surface of the processing container 41 so that the spout port 43 is always located below the surface of the water 40 when a predetermined amount of water 40 is put into the processing container 41. A flow path 48 that guides the exhaust gas that has entered from the inflow connection portion 42 to the lower side of the plate member 44 is formed inside the processing container 41.

  The inflow connection portion 42 and the outflow connection portion 47 have a tubular member protruding from the rear side of the processing vessel 41 so that the inflow connection portion 42 and the outflow connection portion 47 can be easily attached to and detached from the exhaust passage 29 and the exhaust pipe 46. Designed to mate with 46. Further, at least one O-ring or packing is disposed on the outer periphery of the outflow connection portion 47 so as to be airtightly connected so that the outside air does not flow into the processing container 41 due to air leakage from the attachment / detachment portion. A handle 46 is disposed on the front surface of the processing container 41, and the user can remove the processing container 41 from the housing 23 by pulling out and pushing the handle 46.

  An exhaust path 29 that connects the processing container 41 and the ejector 28 and an induction pipe 27 that connects the cooking container 25 and the ejector 28 are provided at the rear 41A of the processing container.

The operation of the cooking device configured as described above will be described.
First, the heating means 26a and 26b will be described. The cooking dish 34 on which cooking ingredients 33 such as fish are placed is opened on the heat-resistant glass floor 32 by opening the door 31, and then the door 31 is closed. Next, the control unit appropriately energizes the upper heating unit 26a, the lower heating unit 26b, and the turbo fan 37. As a first procedure, the radiation from the near red tube heater and the far red tube heater of the upper heating means 26a directly reflects to the reflector and passes through a large number of openings formed in the top panel 25a. The upper surface of the cooking ingredients 33 is baked and cooked. As a second procedure, the radiation from the far-infrared tube heater of the lower heating means 26b is directly reflected by the reflecting plate and passes through the heat-resistant glass floor 32 to heat the lower surface of the cooking dish 34. Subsequently, the cooking dish 34 whose temperature has risen baked and cooks the lower surface of the cooking food 33 by heat conduction.

For example, when the cooked food 33 is San-san, the control unit starts driving the turbo fan 37 and performs the first and second procedures simultaneously to bake the upper and lower surfaces of the salt-san. At the same time, the control unit estimates the number of tails (heat capacity) of salmon from the temperature change of a temperature sensor (not shown) arranged in the vicinity of the induction tube 27 of the cooking vessel 25, the predetermined temperature arrival time, and the like. Determine the baking time to be marked with. Thereafter, when the determined baking time has elapsed, the control unit lowers the input power to the upper heating means 26a and the lower heating means 26b in the first and second procedures in order to prevent scorching. Next, when the determined baking time elapses, the control unit stops energizing the upper heating means 26a and the lower heating means 26b, and appropriately stops energizing the turbo fan 37. To do.

Next, the operation and action of the ejector 28 and the exhaust processing means 30 will be described.
During cooking, the temperature in the cooking vessel 25 rises to about 200-300 ° C. At that time, heating due to convection is also added, and the temperature of the salted food 33 is also increased, so that steam, oil, odor components, etc. Will occur. Furthermore, water vapor, oil, etc. are heated by the upper heating means 26a and the cooking pan 34, and also heated by the convection described above, and exhaust gas containing superheated steam and oil smoke is generated. The approximate amount of exhaust was estimated to be 20-30 L / min.

  These exhausts generated in the cooking container 25 are exhausted from the cooking container 25 to the induction pipe 27 through the path shown by the black arrows shown in FIGS. The exhaust gas is processed by the processing means 30 and discharged from the exhaust pipe 44 into the housing 23, and then discharged from the exhaust port 35 of the housing 23 toward the rear of the housing.

  The operation of the ejector 28 will be described mainly with reference to FIG. When the blower used in the present embodiment is activated, it draws the outside air indicated by the white arrow in the figure, and has a driving flow rate sufficient to cool the exhaust (for example, 100 to 200 L / min) and allows water to pass through. What has the characteristic of ejecting at the required high driving pressure (for example, several kPa to several tens of kPa) is preferable, and the turbo fan 37 which is a centrifugal blower is suitable as a blower with this characteristic. This is because in order for the exhaust gas to pass through the water 40 stored in the exhaust gas processing means 30 to be described later, a driving pressure equal to or higher than the water pressure corresponding to the water depth of the ejection port portion 43 is required. The water pressure applied to the exhaust of the spout 43 is expressed by multiplying the density of the water 40, the water depth, and the gravitational acceleration. For example, the water pressure at a water depth of 100 mm is about 1 kPa. The sum of the pressure loss in the exhaust passage 29 and the drive pressure required for the turbo fan 37 is the minimum. Although the water pressure does not depend on the flow rate or the flow velocity, the pressure loss in the exhaust passage 29 and the nozzle 38 and the chamber 39 increase as the flow rate increases. The pressure loss increases.

Therefore, the characteristics required for the turbo fan 37, which is a centrifugal blower, were estimated using CAE (computer simulation computer engineering), and the following two characteristic graphs were obtained. FIG. 5A is a graph showing operating characteristics of the driving flow rate of the turbo fan 37 and the driving pressure of the turbo fan 37. FIG. 5B is a graph showing the relationship between the driving flow rate of the turbo fan 37 and the attracting flow rate from the cooking vessel 25.
As is apparent from the respective graphs, the driving flow rate of the turbo fan 37 for ensuring the necessary attractive flow rate was estimated to be 100 to 200 L / min, the driving pressure, several kPa to several tens kPa.

  The driving flow rate and driving pressure required for the turbo fan 37 vary depending on the shape and size of the nozzle 38 and are not limited to the range described in the present embodiment, and are necessary for sucking exhaust from the cooking vessel 25. It is sufficient that a sufficient suction flow rate can be realized and the exhaust gas can be passed through the water 40 in the processing container 41. For example, if the size of the nozzle 38 is increased, the pressure loss of the nozzle 38 itself is reduced. As a result, the driving pressure of the turbo fan 37 necessary for realizing the same suction performance is reduced and the driving flow rate is increased. Therefore, the range shown in FIG. 5 is merely an example, and does not limit the present invention.

The turbo fan 37 is arranged on the rear side behind the cooking container 25 and is arranged so as to attract outside air at room temperature from the rear side of the cooking device 21 which is the surface opposite to the cooking container 25. This is because the cooking container 25 is heated for cooking, and the influence of heat from the cooking container 25 is avoided as much as possible, and the temperature of the air sucked by the turbofan 37 is kept low. The nozzle 38, the chamber 39, the induction pipe 27, and the exhaust passage 29 are joined to the jet port of the turbo fan 37 so that there is no air leakage. Since the flow path of the high-pressure air ejected from the turbo fan 37 is restricted by the nozzle 38, the flow velocity increases and the air is ejected from the nozzle tip into the chamber 39. At this time, according to Bernoulli's theorem, a pressure difference inversely proportional to the square of the increased flow velocity is generated, and as a result, a negative pressure is generated inside the chamber 39 (ejector effect). Due to this negative pressure, the exhaust inside the cooking vessel 25 is drawn through the induction tube 27. At this time, since the inside of the cooking vessel 25 is slightly positive pressure due to the exhaust generated by heating and the thermal expansion of the gas due to the temperature rise, the inflow of the exhaust from the cooking vessel 25 to the induction tube 27 is further promoted. The

  This exhaust gas is mixed with the high-speed outside air (room temperature) ejected from the nozzle 38 in the chamber 39 to lower the temperature. Since the high-speed airflow has straightness, the mixed exhaust gas goes to the exhaust processing means 30 through the exhaust path 29 on the extended line of the nozzle 38.

  Next, the operation of the exhaust processing means 30 will be described mainly with reference to FIG. Exhaust gas that has passed through the exhaust path 29 passes through the inflow connection portion 42 of the exhaust treatment means 30, passes through the flow path 48 provided in the processing container 41, and is formed from a plurality of jet outlet portions 43 that are formed below the surface of the water 40. Spouts into the water. The exhaust gas moves in the direction of the water surface in the form of bubbles in the water, but moves toward the water surface while moving in the forward direction of the cooking device 21 by the momentum of the exhaust gas flowing through the flow path 48.

  At this time, the exhaust gas is ejected from a large number of ejection port portions 43 to form a large number of bubbles in the water 40. That is, since the contact area between the exhaust and water is large, steam, oily smoke, and odor components (for example, trimethylamine and some aldehydes) in the exhaust are efficiently dissolved in water. The temperature of the water 40 rises mainly due to the latent heat of water vapor.

  On the other hand, the exhaust gas is cooled to substantially the same temperature as the water 40, the water vapor is dehumidified by condensation (dissolution), and the exhaust heat treatment is performed such that the oil smoke and odor components are dissolved in the water 40 to remove smoke and deodorize.

  Thereafter, the treated exhaust gas accumulated in the space above the water 40 passes through the outflow connection portion 47 and is discharged from the exhaust pipe 46 into the housing 23. When the temperature of the exhaust gas after the treatment was measured, both the water temperature immediately after baking the five Shimama and the exhaust gas temperature after the treatment were both around 50 ° C.

  After that, the exhaust gas that has been treated to become a clean and low temperature is mixed with the cooling air indicated by the one-dot chain line in FIG. 3 generated by a cooling fan (not shown) built in the induction heating cooker 22, and after the casing 23. It is discharged from the exhaust port 35 at the end. Since the exhaust gas that has passed through the exhaust treatment means 30 has its heat removed by the water 40 and oily smoke, odor, and the like have been purified, it is possible to suppress deterioration and contamination around the device body and the device.

  In addition, the low-solubility odor component (for example, methyl mercaptan slightly dissolved 2.3 g / 100 mL (20 ° C.)) contained in the exhaust gas is discharged slightly without being dissolved, but is diluted with cooling air. No problem with top odor. When cooking of the cooking ingredients is completed, the control unit stops energization of the upper heating unit 26a and the lower heating unit 26b, and the energization of the turbo fan 37 is appropriately stopped.

  Then, after all of them stop, if the processing container 41 is removed and the internal water 40 is replaced with new water 40 and set in the processing container 41 again, the heat treatment is performed even if cooking of the next cooking ingredient is started immediately. Can do.

Therefore, the cooking device 21 according to the present embodiment is configured such that the exhaust generated during cooking is cooled, dehumidified, smoked, deodorized, etc., and then cleaned at a low temperature and directed backward from the exhaust port 35. In this configuration, the body 23 is discharged outside. As a result, the exhaust port 35 and the cabinet 24 in the vicinity of the exhaust port 35 are not contaminated with oil contained in the oil smoke, and are not exposed to high temperatures, so that the direction of the exhaust port 35 can be set relatively freely. The exhaust port at the rear of the cooking device 21 can be eliminated from the top surface, and the top plate 36 of the induction heating cooker 22 arranged on the cooking device 21 is expanded to the rear end of the casing 23, Can be used widely.

  In addition, since the exhaust gas is discharged at a low temperature, even if a pan or the like is placed in the vicinity of the exhaust port 35, the cooking device can be provided with high convenience without being unintentionally heated.

  In addition, since the induction tube 27, the ejector 28, the exhaust path 29, and the like that are at a high temperature are provided in the processing container rear 41 </ b> A, air is sucked from the front of the housing 23, the ejector 28 and the like are cooled, and the exhaust processing means 30 exhausts In addition, it can be discharged to the rear outside the housing 23. Moreover, since heat of the ejector 28 etc. does not circulate in the intake air of the induction heating cooking appliance 22 in front by this, cooling of the induction heating cooking appliance 22 is not prevented.

  The driving flow rate and the driving pressure required for the turbo fan 37 vary depending on the shape and size of the nozzle 38 and are not limited to the range described in the present embodiment, and are used to induce exhaust from the cooking vessel 25. It is only necessary that a necessary and sufficient attractive flow rate can be realized and that the exhaust air combined with the driving air pushed out from the ejector 28 and the exhaust from the cooking vessel 25 can be passed through the water 40 in the processing vessel 41. For example, if the size of the nozzle 38 is increased, the pressure loss of the nozzle 38 itself is reduced. As a result, the driving pressure of the turbo fan 37 necessary for realizing the same attraction performance is reduced and the driving flow rate is increased. Therefore, the range shown in FIG. 5 is merely an example, and does not limit the invention.

  In addition to water, the liquid medium may be acidic water or alkaline water. When acidic water is used, the alkaline component in the exhaust gas is better removed. When alkaline water is used, acidic components in the exhaust are better removed.

  Note that the centrifugal blower may be a sirocco fan. In that case, a configuration is required such as reducing the pressure required to allow water to pass by reducing the water depth.

  Note that the processing container 41 may be configured to be directly connected to the water supply and the sewage pipe, and the water 40 may be drained into the sewage during or after cooking, or the water may be automatically supplied.

  Further, in the present embodiment, the example using the electric heater as the heating means 26a and 26b has been described. However, the present invention is not limited to this, and the same applies to the configuration using gas as the heating means 26a and 26b. An effect can be obtained.

  As described above, the cooking device according to the present invention performs processing such as cooling, dehumidification, smoke removal, and deodorization on the exhaust generated during cooking, and then discharges it outside the casing, thereby Since the user does not feel uncomfortable even if exhausted, it can be used for various cooking devices.

21 Heating Cooker 22 Induction Heating Cooker 23 Case 23A Rear End 23B Case Rear 25 Cooking Container 25A Rear 26a, 26b Heating Means 27 Induction Tube 28 Ejector 29 Exhaust Path 30 Exhaust Processing Means 35 Exhaust Port 36 Top Plate 36A Rear Part 37 Turbofan (centrifugal blower)
38 Nozzle 39 Chamber 40 Water (liquid medium)
41 Processing container 41A Processing container rear 43 Spout part

Claims (5)

A cooking container capable of storing cooking ingredients;
A heating means arranged in the cooking container for heating the cooking ingredients;
An ejector for attracting and transferring exhaust gas generated in the cooking container during cooking by an ejector effect;
An exhaust processing means for processing exhaust generated in the cooking container during cooking;
The exhaust treatment means includes
Having a processing vessel for storing a liquid medium;
A structure having an ejection port portion for ejecting the exhaust gas guided into the processing container into the liquid medium, below the liquid surface of the liquid medium,
A housing for housing the cooking container, the heating means, the ejector, and the exhaust treatment means;
An exhaust port for exhausting the air inside the housing from the rear end of the housing to the rear, and the ejector is disposed at the rear of the housing;
The cooking apparatus configured to have an exhaust path connecting the processing container and the ejector and an induction pipe connecting the cooking container and the ejector provided behind the processing container. The apparatus further comprises an induction heating cooker having a top plate on which an object to be heated can be placed on the upper part of the cooking container in the housing and capable of heating the object to be heated,
2. The cooking device according to claim 1, wherein the exhaust port exhausts air inside the housing backward from between the top plate and a rear end portion of the housing. The ejector
A nozzle to squeeze the flow path and increase the flow velocity;
A centrifugal blower for sending outside air to the nozzle;
The cooking device according to claim 1 or 2, wherein the cooking device has a chamber in which outside air whose flow rate is increased by the nozzle is injected. Built-in cooling fan to cool the induction heating cooker inside the housing,
The cooking device according to any one of claims 1 to 3, wherein the cooking container exhausted by the exhaust processing means and the cooling fan air that has cooled the induction cooking device are mixed and exhausted. An induction tube that is connected to the cooking container and that guides the exhaust in the cooking container that is generated when the cooking ingredients are heated to the ejector;
5. The cooking device according to claim 1, further comprising an exhaust path that is connected to the ejector and guides exhaust gas to an exhaust gas processing unit, and the exhaust gas processing unit is provided downstream of the ejector. 6.

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