JP5805287B1 - Cooker - Google Patents

Abstract

An object of the present invention is to set hot air blown to a material to be cooked to an appropriate range of wind speed. A heating cooker includes a heating chamber for storing a material to be cooked, and a mounting portion provided in a circulation path for hot air in the heating chamber, on which the material to be cooked is mounted, and in the vicinity of the mounting portion. The speed of the hot air at is set in the range of 7.5 m / s to 9.5 m / s. [Selection] Figure 10

Description

  The present invention relates to a cooking device.

  2. Description of the Related Art Conventionally, in a heating cooker, as a heating means for cooking materials accommodated in a heating chamber, microwave (high frequency) heating cooking means, hot air circulation heating cooking means, grill cooking by radiant heat using an electric heater as a heating source Means are adopted and widely used in general households.

  Among them, a cooker capable of cooking by circulating hot air includes a heater, a hot air circulation fan, and the like. Hot air is generated by the action of the heater and the hot air circulation fan, and the hot air is blown into the heating chamber. After the hot air heats the cooking material in the heating chamber, the hot air is sucked in by a hot air circulation fan, and is repeatedly turned into hot air and blown out into the heating chamber. In addition, due to recent health consciousness, there is an increasing interest in non-frier cooking by hot air circulation that can be used for fried foods such as fries, croquettes and fried shrimp without using oil.

  The technique described in Patent Document 1 is provided with an upper heater provided above the heating chamber and a lower heater provided below the heating chamber. Further, the fan rotates as soon as the hot air heater generates heat and generates wind. To do. Heat is transmitted from the hot air heater to become hot air, which is blown into the heating chamber from a blower hole provided in the rear wall surface of the heating chamber to heat and cook the product to be cooked.

Japanese Patent No. 3637288

  When cooking a material to be cooked by non-frier cooking with hot air circulation, to improve the appearance, taste, etc. of the material to be cooked, the wind speed of hot air blown to the material to be cooked should be an appropriate value. Is desirable. However, Patent Document 1 described above does not describe or suggest the wind speed of hot air.

  This invention is made | formed in view of such a point, and makes it one of the objectives to provide the heating cooker which sets the wind speed of the hot air sprayed with respect to a to-be-cooked material in an appropriate range.

In order to solve the above-described problems, the present invention provides a heating chamber for storing a material to be cooked , a heater provided in the heating chamber, having a ventilation gap , located above the heater in the heating chamber, and below. A generally circular dish-shaped upper hood that opens toward the top, a suction port in the center, a heater that is located above the heater in the heating chamber, and that is located below the upper hood and opens downward. a lower hood, is arranged above the heating chamber odor Te heater, and, forming a fan disposed opposite spaces between the upper hood and a lower hood, sandwiched periphery of the peripheral edge of the upper hood and a lower hood annular And a placement net that is placed below the heating chamber and on which a plate body having a breathable top plate member can be placed, and the fan operates to air in the heating chamber. But the dish The heated air is sucked up while being heated by the heater upward from the vicinity of the center, and the heated air is sucked into the facing space through the suction port, and is sent in the centrifugal direction in the facing space through the blowout port. The hot air circulation path is formed by being blown downward, and the wind speed of the hot air in the vicinity of the material to be cooked placed on the top plate member is in the range of 7.5 m / s to 9.5 m / s. It is the heating cooker which operates a fan so that it may become.

  According to the present invention, hot air can be blown against a material to be cooked with an appropriate wind speed. In addition, the effect described here is not necessarily limited, and may be any effect described in the specification. Further, the contents of the present invention are not construed as being limited by the effects disclosed in the present specification.

Drawing 1 is a front side perspective view showing the appearance of the cooking-by-heating machine concerning the embodiment of the present invention. FIG. 2 is a rear perspective view showing the appearance of the heating cooker. FIG. 3 is a side sectional view of the cooking device. FIG. 4 is a side perspective sectional lower perspective view of the cooking device. FIG. 5 is a cross-sectional top perspective view of the cooking device in side view. FIG. 6 is a top perspective view showing a state where the motor is removed from the motor chamber of the heating cooker. FIG. 7 is a perspective view showing components of a heating cooker provided in the heating chamber. FIG. 8 is a perspective view for explaining a configuration example of the circulation fan. 9A and 9B are diagrams for explaining a detailed configuration example of the circulation fan. FIG. 10 is a diagram for explaining the embodiment. FIG. 11: is a figure (photograph) which shows the external appearance of the croquette after cooking on each condition in an Example.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. However, the present invention is not limited only to the following embodiments. The description will be given in the following order.
<1. One Embodiment>
<2. Modification>

<1. One Embodiment>
Hereinafter, with reference to a figure, the cooking-by-heating machine 10 concerning one embodiment of the present invention is explained. The cooking device 10 according to the present invention has a function of performing deep-fried food cooking (hereinafter referred to as hot air circulation cooking) without using oil by circulating hot air at a high speed and continuously applying the hot air to the material to be cooked for a predetermined time. Furthermore, the heating cooker 10 also has a function of performing cooking (hereinafter referred to as “oven cooking”) for heating the material to be cooked by raising the temperature in the heating chamber by the heat of the heater. Furthermore, the cooking device 10 can be used as an oven toaster that directly heats the material to be cooked by the heat of the heater.

  The heating cooker 10 includes a rectangular box-shaped casing 100. An operation unit 110 is provided on the front upper portion of the housing 100. The operation unit 110 includes a cooking mode switch 111, a temperature setting dial 112, and a heating time setting dial 113. However, the configuration of the operation unit 110 is not limited to this. More parameters may be set. In addition to knobs and dials, buttons may be used.

  In use of the heating cooker 10, the user can select a hot-air circulating cooking mode that is the first cooking mode or an oven cooking mode that is the second cooking mode. The heating cooker 10 includes a control circuit that switches a heater to be operated by selecting a cooking mode. This control circuit is configured as an electric circuit on the circuit board 120, and is a hot air circulating cooking heater in response to a user input to the cooking mode switch 111, the temperature setting dial 112, and the heating time setting dial 113. Control of heater on / off, heater temperature, and heating time for oven cooking. The heating cooker 10 is provided with a power supply circuit (not shown) for supplying electric power supplied via an outlet or the like to each part of the heating cooker 10. The oven cooking mode includes an oven toaster mode suitable for use as an oven toaster.

  In addition, a door 130 for opening and closing the heating chamber 300 provided in the housing 100 is provided in front of the housing 100 and below the operation unit 110. The door 130 is configured to be rotatable about the lower end side, and a handle portion 131 is provided at the upper end of the door 130 so that the user can easily open and close the door 130. Note that the door 130 may be made of heat-resistant glass so that the inside of the heating chamber 300 can be seen.

  An air supply port 140 is provided on the back side of the housing 100. The air supply port 140 is for supplying outside air into the housing 100. An exhaust port 150 is provided on the back side of the housing 100. The exhaust port 150 is for exhausting the air in the housing 100 to the outside. Details of the air supply port 140 and the exhaust port 150 will be described later.

  As shown in FIGS. 3 to 5, a motor chamber 200 configured in a box shape is provided in the upper portion of the housing 100. A duct 210 is provided in the motor chamber 200. The duct 210 is made of, for example, a resin material having high heat resistance. A motor 220 for rotating the cooling fan 230 and the circulation fan 660 is provided on the duct 210. As the motor 220, a scraping motor is used. However, the motor 220 is not limited to a scraping motor, and a motor other than the scraping motor, for example, a DC (Direct Current) fan motor may be used.

  As shown in FIG. 6, a first opening 211 for connecting the inside and the outside of the duct 210 is provided at the approximate center of the duct 210. For convenience of explanation, the upper surface of the housing 100 is omitted in FIG.

  An air supply port 140 is provided above the back surface of the housing 100 so as to communicate with the motor chamber 200. The air supply port 140 is made up of a large number of small-diameter holes and supplies the outside air into the motor chamber 200.

  An exhaust port 150 is provided below the air supply port 140 on the back surface of the housing 100 so as to communicate with the motor chamber 200. The exhaust port 150 is composed of a large number of small-diameter holes, and is used to exhaust the air in the motor chamber 200 to the outside.

  The motor 220 is provided so that the motor coil 221 is positioned on the air inlet 140 side. As a result, the air supplied from the air supply port 140 into the motor chamber 200 is surely in contact with the motor coil 221, so that the cooling efficiency of the motor coil 221 can be increased.

  Below the duct 210, a cooling fan 230 that is rotated by the power of the motor 220 is provided. The cooling fan 230 is attached to the rotating shaft of the motor 220. The cooling fan 230 takes in the outside air from the air supply port 140 into the motor chamber 200 and causes the air in the motor chamber 200 to flow so that the air in the motor chamber 200 is discharged from the exhaust port 150. The motor 220 is cooled by the flow of air by the cooling fan 230, and overheating of the motor 220 can be prevented. The overheating of the motor 220 may be due to the heat generated in the motor 220 itself, or the heat in the heating chamber 300 may be transmitted to the motor 220 through the shaft of the motor 220.

  The duct 210 is connected to the exhaust port 150. Air that flows into the motor chamber 200 from the air supply port 140 is sucked by the cooling fan 230 and flows into the duct 210 through the first opening 211. The air is then discharged from the exhaust port 150 through the duct 210.

  A substantially rectangular second opening 213 is formed on the exhaust port 150 side of the duct 210. The second opening 213 communicates with the exhaust port 150, and the air in the motor chamber 200 is exhausted from the exhaust port 150 through the second opening 213 of the duct 210. The diameter of the cooling fan 230 and the width of the second opening 213 may be substantially equal, or the width of the second opening 213 may be greater than the diameter of the cooling fan 230. Thereby, the air blown out toward the exhaust port 150 by the cooling fan 230 can be smoothly discharged from the exhaust port 150 through the second opening 213.

  The cooling fan 230 is provided at a position substantially the same height as the exhaust port 150. Thereby, since the air discharged by the rotation of the cooling fan 230 is discharged from the exhaust port 150 at the shortest distance without being obstructed by anything, the flow efficiency of air in the motor chamber 200 can be improved.

  As shown in FIG. 6, a notch 212 is provided at a position of the duct 210 substantially immediately below the motor coil 221 included in the motor 220. By providing the notch 212, air can easily flow from the outside to the inside of the duct 210 around the motor 220, particularly the motor coil 221. As a result, the flow rate of air around the motor coil 221 increases and the air flow becomes smooth, so that the cooling efficiency of the motor coil 221 can be increased.

  A circuit board 120 corresponding to the operation unit 110 including the cooking mode switch 111, the temperature setting dial 112, and the heating time setting dial 113 is provided in the motor chamber 200. Thereby, the circuit board 120 can also be cooled by causing air to flow in the motor chamber 200 by the cooling fan.

  Furthermore, the housing 100 is also cooled by causing the air in the motor chamber 200 to flow. Thereby, it can prevent that a user touches the housing | casing 100 and is burned during cooking. In addition, it is possible to prevent a situation in which an article cannot be placed on the housing 100.

  Inside the rectangular box-shaped casing 100 of the heating cooker 10, a heating chamber 300 configured in a hollow box shape with the front surface being an opening 310 is provided. The opening 310 is opened and closed by the door 130. The heating chamber 300 is a space defined by a ceiling wall 301, a bottom wall 302, a left side wall 303, a right side wall 304 and a back wall 305. The bottom wall 302 is made of a metal having excellent light reflectivity, such as an aluminum-plated steel plate or stainless steel, and functions as a reflecting plate that reflects the heat of the oven heater. However, the metal which comprises the bottom wall 302 is not restricted to them, What kind of thing may be used if it is a metal material with good light reflectivity.

  As shown in FIGS. 3, 4, 5, and 7, a placement net 320 is provided below the heating chamber 300. In FIG. 7, for convenience of explanation, the ceiling wall 301, the left side wall 303, the right side wall 304, the back wall 305, the upper hood 610, and the lower hood 620 of the heating chamber 300 are omitted. The placement net 320 is a net made of a metal wire. A square dish 400 can be placed on the placing net 320.

  In addition, it is not restricted to the mounting net | network 320, By providing the left-right paired rail extended from the front of the heating chamber 300 to the back, and supporting the both ends of the square plate 400 with a rail, the square plate 400 floated from the bottom wall 302. You may make it hold | maintain in a state. The placement net 320 may be configured to move back and forth in conjunction with opening and closing of the door 130.

  As shown in FIGS. 3, 4, 5, and 7, the square plate 400 has an upper portion opened from a flat bottom surface portion 401 and a side surface portion 402 that rises in a curved shape from the outer periphery of the bottom surface portion 401. It is configured as a bottomed rectangular box. Although described in detail later, the shape of the side surface portion 402 is to make it easier for hot air descending in the heating chamber 300 to be directed toward the center of the square dish 400. In addition, a flange 403 extending in the horizontal direction is formed on the entire peripheral edge of the square plate 400, and has a size for blocking the flow path of hot air below the flange 403 in the heating chamber 300. Yes. A breathable top plate member 410 is detachably provided on the opening side of the square plate 400.

  The top plate member 410 is configured as a net-like member including an edge frame portion 411 having a size that fits the inner peripheral edge portion 404 of the flange portion 403. As shown in FIG. 4, the edge frame portion 411 is made of a metal wire, and is composed of an upper edge frame 411a and a lower edge frame 411b. The top plate member 410 has both a crimped woven net portion 412 (an example of a placement portion) knitted by bending a metal wire into a corrugated shape on both sides of an upper edge frame 411a and a lower edge frame 411b constituting the edge frame portion 411. It is formed by cutting the remainder after sandwiching and welding. The net 412 is made of, for example, a metal wire having a diameter of about 0.7 to about 1.8 mm. The top plate member 410 is subjected to a fluorine coat surface treatment to prevent the material to be cooked from sticking. In addition, the structure of the edge frame part 411 is not restricted to the above-mentioned structure.

  The top plate member 410 is provided on the opening side of the square plate 400 so that the edge frame portion 411 is placed on the inner peripheral edge portion 404 of the flange portion 403. Since the top plate member 410 is configured in a net shape having a ventilation gap, the hot air blown down can pass through the top plate member 410 and enter the square plate 400. Thereby, it becomes possible to heat the to-be-cooked material mounted on the top plate member 410 from below with hot air.

  The square plate 400 may be integrally formed of a high heat-resistant resin such as glass reinforced PPS resin, glass reinforced PBT resin, polyimide resin, or the like, or may be formed of sheet metal to have a fluorine coat finish or enamel finish. Furthermore, you may manufacture with heat-resistant tempered glass, ceramics, etc.

  When hot-air circulating cooking is performed by the heating cooker 10, the square dish 400 provided with the top plate member 410 is placed on the placement net 320, and the material to be cooked is placed on the top plate member 410. Moreover, when performing oven cooking, a to-be-cooked material is directly mounted on the square plate 400 except for the top plate member 410. Further, when the cooking device 10 is used as an oven toaster, the material to be cooked is placed directly on the placing net 320. When the cooking device 10 is used as an oven toaster, an oven toaster dish different from the square dish 400 may be placed on the placement net 320.

  The space below the square plate 400 of the heating chamber 300 is closed by placing the square plate 400 on the placement net 320 during the hot-air circulating cooking that is the first cooking mode. The inside can be narrowed. As a result, hot air does not circulate in the entire area of the heating chamber 300, but hot air circulates in a space above the square plate 400, so that heating efficiency is increased and the temperature in the heating chamber 300 is likely to rise. Become. Thereby, shortening of heating time, reduction of power consumption, etc. can be aimed at.

  Two upper oven heaters are provided above the heating chamber 300 so as to extend between the left side wall 303 and the right side wall 304. Further, two lower oven heaters are provided below the heating chamber 300 so as to extend between the left side wall 303 and the right side wall 304. The configurations of the upper oven heater and the lower oven heater will be described later.

  Above the upper oven heater in the heating chamber 300, a fly heater 500 is provided. The frying heater 500 is a heater that operates in hot air circulation cooking, which is the first cooking mode. In the first cooking mode, the heating cooker 10 circulates the air heated by the frying heater 500 in the heating chamber 300 at high speed, thereby cooking fried food such as French fries and fried chicken without using oil. Mode. For example, the fly heater 500 can circulate hot air of about 80 to about 200 degrees in the heating chamber 300.

  The fly heater 500 is connected to the circuit board 120 and the power supply circuit. When performing hot air circulation cooking that is the first cooking mode, the user sets the cooking mode changeover switch 111 of the operation unit 110 to hot air circulation cooking. Further, the user designates the temperature necessary for cooking with the temperature setting dial 112 and designates the time necessary for cooking with the heating time setting dial 113. A control circuit on the circuit board 120 energizes the fly heater 500 to turn it on, and controls the temperature and heating time of the fly heater 500 in accordance with the content input from the user to the operation unit 110.

  As shown in FIG. 7, the fly heater 500 is configured as a spiral sheathed heater distributed in a plane and having a ventilation gap. The spiral sheathed heater has an advantage that a high heat capacity can be obtained because it has a ventilation gap and does not block the flow of hot air and has a large surface area. In addition, the sheathed heater has an advantage that it emits much far infrared rays, although its rise as a heat source is inferior to that of a quartz tube heater.

  A circular dish-shaped upper hood 610 and a lower hood 620 are provided above the fly heater 500 and below the duct 210. The upper hood 610 and the lower hood 620 have curved side surfaces and are provided so as to open downward. The upper hood 610 and the lower hood 620 are made of metal such as an aluminized steel plate.

  A space between the upper hood 610 and the lower hood 620 functions as an air flow path 630 that is a flow path for hot air. A suction port 640 for sucking hot air in the heating chamber 300 into the air flow path 630 is provided in the approximate center of the lower hood 620. Further, the outer edge portion of the air flow path 630 functions as a blowout port 650 that blows hot air into the heating chamber 300. The outlet 650 is configured in an annular shape. Further, a circulation fan 660 is provided in the air flow path 630 substantially in parallel with the fly heater 500. Circulation fan 660 is attached to the rotating shaft of motor 220. For example, the number of rotations of the circulation fan 660 can be changed by changing the voltage applied to the motor 220 and changing the number of times of the motor 220. Control of the voltage applied to the motor 220 is performed by a control circuit on the circuit board 120, for example. The details of the circulation fan 660 will be described later.

  A circulation path of hot air is formed by the rotation of the circulation fan 660 by the power of the motor 220. Specifically, the air in the heating chamber 300 is sucked up to the circulation fan 660 side by the rotation of the circulation fan 660 by the power of the motor 220. At that time, the air is heated by the fly heater 500 by passing through the ventilation gap of the fly heater 500. The air heated by the fly heater 500 is sucked into the air flow path 630 from the suction port 640 of the lower hood 620 (arrow A in FIG. 3). The air sucked into the air flow path 630 is blown into the heating chamber 300 as hot air from the blowout port 650 at the outer edge of the air flow path 630 in the centrifugal direction by the rotation of the circulation fan 660 (FIG. 3). Arrow B).

  The hot air blown out from the outlet 650 by the circulation fan 660 descends in the heating chamber 300 (arrow C in FIG. 3), and along the side surface portion 402 of the curved square plate 400, the bottom surface of the square plate 400. In the space between the portion 401 and the top plate member 410, it flows toward the center of the square plate 400. When hot air enters the square plate 400, the cooking material placed on the top plate member 410 can be heated from below.

  Then, the hot air is sucked up by the circulation fan 660 from near the center in the square plate 400 from below to above (arrow D in FIG. 3). Then, it passes through the vicinity of the center of the top plate member 410 (net portion 412) located above the square plate 400, is heated again by the fly heater 500, and is sucked into the air channel 630 from the suction port 640 (arrow A). ). When the heating cooker 10 operates in the first cooking mode, this circulation of hot air (arrows A to D in FIG. 3) is continuously repeated.

  Since the circulation fan 660 rotates, the hot air can be circulated efficiently by configuring the fly heater 500 in a circular shape and the blowout port 650 in an annular shape.

  Further, since the hot air is blown out almost directly from the blowout port 650, the hot air can be circulated efficiently by positioning the side surface portion 402 of the square plate 400 at a position almost directly below the blowout port 650.

  A hood cover 670 is provided on the upper hood 610 with a slight gap. The hood cover 670 is formed in a shape substantially the same as the upper hood 610. The hood cover 670 is made of a heat insulating material such as a stainless steel plate. The hood cover 670 functions as a partition member for preventing heat from the heating chamber 300 from being transmitted to the motor chamber 200. By providing a hood cover 670 with a gap between it and the upper hood 610, the heat insulation effect is further enhanced.

  Two upper oven heaters are provided above the heating chamber 300 so as to extend between the left side wall 303 and the right side wall 304. The upper oven heater located on the opening 310 side of the heating chamber 300 is referred to as a first upper oven heater 711, and the upper oven heater located on the back wall 305 side is referred to as a second upper oven heater 712.

  Further, two lower oven heaters are provided between the left side wall 303 and the right side wall 304 so as to be positioned below the heating chamber 300 and below the square plate 400. The lower oven heater located on the opening 310 side of the heating chamber 300 is referred to as a first lower oven heater 721, and the lower oven heater located on the back wall 305 side of the housing 100 is referred to as a second lower oven heater 722. Called.

  The oven heater is a heater that operates in the second cooking mode and generates radiant heat when energized. In the second cooking mode, the cooking device 10 functions as a so-called oven that heats the material to be cooked by the heat of the heater.

  The oven heater is connected to the circuit board 120 and the power supply circuit. When performing the oven cooking that is the second cooking mode, the user sets the cooking mode switching switch 111 of the operation unit 110 to the oven cooking. Further, the user designates the temperature necessary for cooking with the temperature setting dial 112 and designates the time necessary for cooking with the heating time setting dial 113. The control circuit on the circuit board 120 energizes the oven heater to turn it on according to the input content from the user to the operation unit 110, and controls the temperature and heating time of the oven heater.

  The heater for the upper oven and the heater for the lower oven are composed of, for example, a quartz tube heater. The quartz tube heater emits far infrared rays, but the amount generated is inferior to that of the sheathed heater. However, since it quickly rises as a heat source, it is suitable as a heat source for an oven / toaster. In addition, the number of the heaters for upper ovens and the heaters for lower ovens is an illustration to the last, and the number is not limited to two each.

  A reflector 800 is provided on each of the first upper oven heater 711 and the second upper oven heater 712. The reflection plate 800 reflects the heat of the upper oven heater downward, thereby heating the material to be cooked placed on the square plate 400 or toasting the bread placed directly on the placement net 320. Can be efficiently performed. Further, a roof portion 810 is provided on the reflection plate 800. The roof portion 810 is for smoothly flowing downward without blocking the hot air blown down into the heating chamber 300 from the upper outlet 650. This is because in hot air circulation cooking, it is necessary to circulate hot air at a high speed.

  One temperature detection unit 900 is provided in the heating chamber 300. The temperature detection unit 900 is for detecting the temperature in the heating chamber 300. The temperature detection unit 900 is configured using, for example, a liquid expansion thermostat. However, the temperature detection unit 900 is not limited to the liquid expansion thermostat, and other methods, for example, a temperature sensor using a thermistor may be used.

  Next, a detailed configuration example of the circulation fan 660 in the heating cooker 10 will be described. FIG. 8 is a perspective view showing an example of the appearance of the circulation fan 660. The circulation fan 660 is made of, for example, an aluminum plated steel plate.

  The circulation fan 660 includes a plate-like base 661, for example. The base 661 includes a substantially triangular protrusion that protrudes outward from the center. The base 661 includes, for example, six projecting portions (projecting portion 662a, projecting portion 662b, projecting portion 662c, projecting portion 662d, projecting portion 662e, and projecting portion 662f), and has a substantially star-like appearance as a whole. ing. In the center of the base 661, a motor mounting portion 663 for mounting on the rotating shaft of the motor 220 is provided.

  A small semicircular cutout (notch 664a, notch 664b, notch 664c, notch 664d, notch 664e, notch 664f) is provided between the protrusions of the base 661. Is formed. In addition, each protruding portion is provided with a plate-like blade portion continuously from one side end portion (for example, the left side end portion) downward. For example, the blade portion 665a is provided downward from the left side end portion of the protruding portion 662a. Similarly, blade portions (blade portion 665b, blade portion 665c, blade portion 665d, blade portion 665e, and blade portion 665f) are continuously provided for the other protruding portions. A chamfering process is performed between the protruding portion and the blade portion.

  The diameter R10 of the circulation fan 660 is, for example, about 150 mm (millimeters), and is set to 152 mm in this example. For example, as shown in FIG. 9A, the diameter R10 of the circulation fan 660 can be defined by the diameter of a virtual circle drawn so as to connect the tips of the protrusions. FIG. 9B shows the configuration of the circulation fan 660 when cut along the line AA ′ in FIG. 9A and viewed in the direction of the arrow. For example, the height H10 of each blade is set to about 20 mm, and the thickness T10 of the base 661 is set to about 0.7 mm.

  With the heating cooker 10 described above, hot air circulation cooking was performed by blowing hot air on the material to be cooked. At this time, the wind speed in the vicinity of the material to be cooked was measured with an anemometer, and a favorable wind speed value could be obtained from the degree of cooking of the material to be cooked.

Specific measurement conditions will be described. In addition, the measurement conditions etc. which are shown below are illustrations, and are not limited to this.
・ Frozen croquettes were used as cooking materials. In the examples, the frozen croquette was once placed at room temperature and slightly thawed, but it may be frozen.
-One croquette was placed on the net 412 of the top plate member 410, and cooking was performed in the hot air cooking circulation mode. The applied voltage to the fly heater 500 was 100 V, and the temperature of the fly heater 500 was set to 200 degrees. The cooking time was 15.5 minutes.
-The rotation speed of the circulation fan 660 was changed by changing the applied voltage (drive voltage) to the motor 220, and the wind speed was changed. Note that the number of rotations of the circulation fan 660 is, for example, 2300 rpm when the applied voltage is 100V.
-The wind speed was measured at two locations near the air outlet 650 and the croquette. The wind speed at the outlet 650 is mainly the wind speed of the hot air (arrow B in FIG. 3) from the upper side to the lower side of the heating chamber 300, and the wind speed in the vicinity of the croquette is mainly the hot air from the lower side of the heating chamber 300 to the upper side. This is the wind speed (arrow D in FIG. 3). The wind speed in the vicinity of the croquette is, for example, the wind speed at a position next to the croquette placed on the net 412. In the embodiment, a croquette is used to check the quality of the cooked material. However, in the configuration of the heating cooker 10, the wind speed in the vicinity of the croquette is normally placed on the cooked material in the net 412. It can also be understood that the wind speed is near the center of the net portion 412.
In the examples, eATVS-4 (model number) manufactured by Advanced Thermal Solutions Inc was used as an anemometer.
The internal dimensions of the heating chamber 300 are a width of 267 mm, a depth of 277 mm, and a height of 80 mm. The height is the distance from the outlet 650 to the placement surface (net portion 412) on which the material to be cooked is placed.
・ After cooking, the appearance of the croquette was checked by human eyes and the color of the croquette was measured. A color difference meter CR-300 (C light source) manufactured by MINOLTA was used as a measuring instrument, and the color was defined by Lab chromaticity.
Briefly describing Lab chromaticity, L (Elster) is a display unit representing brightness, and a (Aster) and b (Biester) are display units representing hue and saturation. In addition, a and b indicate the direction of the color, respectively, and a is the direction from red to green (red is stronger as a is a positive value and larger, and green is smaller as a is a negative value and smaller. B represents the direction from yellow to blue (yellow is stronger as b is a positive value and larger, and blue is stronger as b is a negative value and smaller). In other words, Lab represents three attributes of color (hue, lightness, and saturation), and is used as a method of expressing an accurate color by expressing the three attributes of the color by numerical values. Is.

FIG. 10 is a table summarizing the examples. The applied voltage to the fly heater 500 under each condition is the same at 100V. The applied voltage to the motor 220 was switched in 10V steps, and the wind speed at that time was measured. Specific values under each condition are as follows.
Condition 1: The voltage applied to the motor 220 was set to 120 V, and the circulation fan 660 was rotated. The wind speed at this time was measured as 13.6 m / s near the outlet 650 and 10.0 m / s near the croquette.
Condition 2: The voltage applied to the motor 220 was set to 110 V, and the circulation fan 660 was rotated. The wind speed at this time was measured as 12.4 m / s near the outlet 650 and 9.5 m / s near the croquette.
Condition 3: The voltage applied to the motor 220 was set to 100 V, and the circulation fan 660 was rotated. The wind speed at this time was measured as 10.2 m / s near the outlet 650 and 8.8 m / s near the croquette.
Condition 4: The voltage applied to the motor 220 was set to 90 V, and the circulation fan 660 was rotated. The wind speed at this time was measured as 7.9 m / s near the outlet 650 and 7.9 m / s near the croquette.
Condition 5: The voltage applied to the motor 220 was set to 80 V, and the circulation fan 660 was rotated. The wind speed at this time was measured as 6.8 m / s near the outlet 650 and 6.4 m / s near the croquette.
Condition 6: The voltage applied to the motor 220 was set to 70 V, and the circulation fan 660 was rotated. The wind speed at this time was measured as 5.7 m / s near the outlet 650 and 5.1 m / s near the croquette.
Condition 7: The voltage applied to the motor 220 was set to 60 V, and the circulation fan 660 was rotated. The wind speed at this time was measured as 4.6 m / s near the outlet 650 and 4.2 m / s near the croquette.

  FIG. 11 is a diagram showing the appearance of the croquette after cooking. 11A shows the appearance of a croquette cooked under condition 1, FIG. 11B shows the appearance of a croquette cooked under condition 2, FIG. 11C shows the appearance of a croquette cooked under condition 3, and FIG. 11E shows the appearance of a croquette cooked under condition 5, FIG. 11F shows the appearance of a croquette cooked under condition 6, and FIG. 11G shows the appearance of a croquette cooked under condition 7.

  With reference to FIG. 10 and FIG. 11, the result of the croquette after hot air circulation cooking is demonstrated. In condition 1, a strong burn was confirmed in the croquette after cooking. It can be seen that the croquettes are baked too much because the lightness and yellowness of the croquettes after cooking are reduced. That is, in condition 1, it was confirmed that the wind speed near the croquette was too strong.

  In condition 2, the croquette after cooking was slightly burned. Although the lightness and yellowness of the croquettes after cooking were slightly lowered, no extreme decline was observed, and a croquette in a relatively good state was obtained. That is, in condition 2, although the wind speed in the vicinity of the croquette was slightly strong, it was confirmed that the value is within a range that does not hinder cooking of the croquette.

  Under conditions 3 and 4, croquettes after cooking did not cause strong scorch, and croquettes having an appropriate range of appearance, lightness, redness, and yellowness could be obtained. That is, in conditions 3 and 4, it was confirmed that the wind speed value near the croquette is the most preferable value.

  In condition 5, it was confirmed that the croquette after cooking was slightly underburned, the brightness was high, and the redness and yellowness were also reduced, so it was confirmed that the croquette was slightly underburned. It was. When cooking frozen foods or the like, it is not preferable that insufficient baking occurs, and it has been confirmed that the wind speed in the vicinity of the croquette of Condition 5 is weak.

  Under conditions 6 and 7, it was confirmed that the croquette after cooking was clearly not burnt or hardly burned. It was confirmed that the croquette was not clearly burnt from the fact that the brightness was extremely increased and the redness and yellowness were extremely reduced. That is, in conditions 6 and 7, it was confirmed that the wind speed near the croquette was clearly weak.

  Note that the step of the applied voltage of the motor 220 is not 10V, and may be a finer step. Also, wind speed measurement errors may occur. Considering these points and the results obtained under the above conditions 1 to 7, the wind speed in the vicinity of the material to be cooked is preferably in the range of 7.5 m / s to 9.5 m / s, and 7.9 m / s to 8 It was confirmed that the range of .8 m / s was more preferable. Circulation fan 660 is controlled by motor 220 or the like so that the wind speed is in this range.

  It is also possible to set a preferable range for the value of the wind speed from the outlet 650. However, how much the wind from the outlet 650 reaches the cooking material at what speed, and as a result, whether or not the cooking material is properly cooked may vary depending on, for example, the dimensions in the heating chamber. . Therefore, in the Example of this invention, the preferable range was prescribed | regulated about the wind speed near the to-be-cooked material.

  In the embodiment described above, the cooking time is set to 15.5 minutes, but the cooking time varies depending on the type and number of materials to be cooked. However, the wind speed in the vicinity of the material to be cooked is not limited to the type of material to be cooked, and is set to a value in the preferred range described above.

<2. Modification>
As mentioned above, although embodiment of this invention was described concretely, this invention is not limited to the above-mentioned embodiment, Various deformation | transformation based on the technical idea of this invention is possible. In the embodiment, the combination of the quartz tube heater and the sheathed heater has been described as the heat source for cooking. However, the sheathed heater may constitute all the heaters, or the quartz tube heater may constitute all the heaters. Good.

  The heater provided in the heating chamber 300 may be a fly heater 500 and a lower oven heater. In this case, the frying heater 500 plays a role of heating the material to be cooked from above during oven cooking, which is the second cooking mode.

  In the above-described embodiment, the heating cooker has the function of performing hot-air circulating cooking and the function of performing oven cooking. However, the present invention is not limited to this. For example, the present invention can be applied to a heating cooker having a function of performing hot air circulation cooking and a function of performing microwave oven cooking. When microwave oven cooking is performed, a high frequency (microwave) is generated from the magnetron. In order to prevent this high frequency from leaking from the inside of the cooking chamber (heating chamber 300) to the outside, it is preferable to provide a punching plate having a large number of small holes in the suction port 640 and the outlet 650.

DESCRIPTION OF SYMBOLS 10 ... Heating cooker 100 ... Case 200 ... Motor room 220 ... Motor 300 ... Heating room 410 ... Top plate member 412 ... Net part 500 ... Fly heater 660 ... Circulation fan

Claims (3)

A heating chamber for storing the material to be cooked;
A heater provided in the heating chamber and having a ventilation gap ;
An upper hood that is located above the heater in the heating chamber and that opens downward, and has a substantially circular dish shape;
A lower hood having a substantially circular dish shape that has a suction port in the center, is above the heater in the heating chamber, is positioned below the upper hood, and opens downward;
Wherein arranged heating chamber odor Te above the prior Symbol heater, and a fan disposed opposite spaces between the upper hood and said lower hood,
A blowout port formed in an annular shape sandwiched between the periphery of the upper hood and the periphery of the lower hood,
A placement net that is placed below the heating chamber and on which a plate body including a breathable top plate member can be placed ;
When the fan operates, the air in the heating chamber is sucked up while being heated by the heater from the vicinity of the center of the dish body, and the heated air is sucked into the counter space via the suction port. The hot air circulation path is formed by being blown out toward the lower side of the heating chamber through the blowout port while being sent in the centrifugal direction in the opposed space,
A heating cooker that operates the fan so that the speed of the hot air in the vicinity of the material to be cooked placed on the top plate member is in a range of 7.5 m / s to 9.5 m / s. The dish body is configured such that an upper portion is opened by a bottom surface portion and a side surface portion rising from the outer periphery of the bottom surface portion,
The cooking device according to claim 1, wherein the top plate member is provided in a removable state on the opening side of the dish body. The heating cooker according to claim 1, wherein the heater operates in a mode in which cooking is performed by circulating hot air.