JP6405536B2 - Cooking equipment - Google Patents

Description

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

  A conventional cooking device (roaster) built into an induction heating cooker is an exhaust port that opens to the rear of the roaster for steam, oily smoke, odor, etc. generated during baking when cooking food such as fish is heated. It is pushed out and is 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 roaster. 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 roaster 1 is located below the induction heating cooker 2 and is housed in the housing 3 integrally with the induction heating cooker 2. Heating means (electric heaters) 15 for heating the cooking ingredients 4 are arranged above and below the cooking container 5 that accommodates the cooking ingredients 4. An opening 6 is provided behind the cooking container 5, and an exhaust duct 8 communicating with the exhaust opening 7 behind the induction heating cooker 2 is provided. Further, a catalyst 9 for deodorization and a catalyst heater 10 for heating and activating the catalyst 9 are disposed at the end of the exhaust duct 8 on the cooking container 5 side. An induction duct 12 having a smoke exhaust fan 11 is disposed in the lower part of the exhaust duct 8, and an ejection hole 13 opened at a substantially middle portion of the exhaust duct 8 communicates with an end of the induction duct 12.

  In this configuration, the air sucked from the outside of the housing 3 by the rotation of the smoke exhaust fan 11 is ejected into the exhaust duct 8 through the induction duct 12. And the negative pressure generate | occur | produces inside the exhaust duct 8 by the attraction | suction effect | action of the ejected air, and the exhaust_gas | exhaustion from the roaster 1 is attracted | sucked. The exhaust from the roaster 1 is discharged from the rear opening 7 of the induction heating cooker 2 together with the air sucked by the smoke exhaust fan 11. At this time, since the exhaust gas discharged from the roaster 1 passes through the heated catalyst 9, it receives a deodorizing action.

JP2013-139969A

  However, in the conventional cooking device, the atmospheric temperature in the cooking vessel 5 constituting the roaster 1 is about 200 to 300 ° C, and the catalyst 9 that deodorizes by the action of platinum generally has an activity of about 300 to 400 ° C. Because of this temperature, the exhaust temperature of the exhaust opening 7 is normally 200 ° C. or higher, and even if mixed with air from the outside in the exhaust duct 8 as in this example, it becomes very high.

  Therefore, in the conventional cooking device, since the heat of the exhaust gas causes discomfort to the user, the user of the cooking device has to be exposed to the exhaust gas.

  This invention solves the said conventional subject, and even if the user of a heating cooking appliance is exposed to exhaust gas, it aims at providing the cooking appliance which does not produce discomfort.

In order to achieve the above object, the cooking device of the present invention comprises:
A cooking container for cooking ingredients;
Heating means for heating the cooking ingredients;
Exhaust transfer means that communicates with the inside of the cooking container and transfers exhaust during cooking;
Only set downstream of the exhaust transfer means, and a liquid medium, comprising a treatment container for storing the liquid medium, the exhaust processing means said heating means for exhausting process of the cooking vessel when heating the cooking food With
The exhaust transfer means includes
A nozzle to squeeze the flow path and increase the flow velocity;
A centrifugal blower for sending outside air to the nozzle;
A chamber in which outside air with increased flow velocity is injected by the nozzle;
An induction tube that communicates with both the chamber and the cooking vessel, and that induces exhaust in the cooking vessel into the chamber;
An exhaust path for sending a mixture of air and exhaust in the chamber to the exhaust processing means,
The centrifugal blower has a driving flow rate and a driving pressure, the suction flow rate necessary and sufficient for sucking the exhaust gas from the cooking container, and the exhaust gas is ejected to the liquid medium in the processing container,
The exhaust treatment means includes
Opening of the exhaust path is provided in an below the liquid level of the liquid medium,
Exhaust gas that has passed through the exhaust path is configured to be ejected from the opening to the liquid medium.

  Thereby, exhaust_gas | exhaustion, such as water vapor | steam, oil smoke, and an odor, generate | occur | produces by heating a cooking foodstuff in a cooking container. On the other hand, when outside air is sent into the nozzle from the centrifugal blower constituting the exhaust transfer means and the flow velocity is increased and sent into the chamber, negative pressure is generated in the chamber due to the ejector effect. Since the chamber communicates with the heating chamber through the induction tube, the exhaust in the heating chamber is attracted to the chamber. Then, the exhaust gas is mixed with the air ejected from the nozzle and becomes an air-fuel mixture, and travels to the processing container that stores the liquid medium through the exhaust path. Since the opening of the exhaust path is under the liquid surface of the liquid medium, the exhaust gas that has become an air-fuel mixture foams and comes into contact with the liquid medium, so that the heat, water vapor, oil smoke, odor, etc. in the exhaust gas are in the liquid medium. Exhaust gas that has melted into the chamber and has become clean and low temperature is discharged out of the processing container and outside the housing.

Cooking apparatus of the present invention, cooling the exhaust gas generated during the cooking, dehumidification, removal of smoke, further by discharging after performing a process such as deodorizing outside of the housing, the user exhaust cooking appliances Even if it is done , discomfort does not occur.

Plan sectional drawing which showed the heating cooking appliance in Embodiment 1 of this invention Side surface sectional view which showed the heating cooking appliance in Embodiment 1 of this invention Side surface sectional view which showed the heating cooking appliance in Embodiment 1 of this invention Cross-sectional plan view of main parts of the exhaust transfer means in the cooking device according to Embodiment 1 of the present invention Characteristic diagram of cooking device according to Embodiment 1 of the present invention (a) Graph showing operating characteristics of centrifugal blower driving flow rate and centrifugal blower driving pressure as exhaust transfer means (b) Driving flow rate of the centrifugal blower and cooking Graph showing the relationship between the attractive flow rate from the container Side sectional view showing a conventional cooking device

1st invention, the cooking container which puts cooking ingredients,
Heating means for heating the cooking ingredients;
Exhaust transfer means that communicates with the inside of the cooking container and transfers exhaust during cooking;
Only set downstream of the exhaust transfer means, and a liquid medium, comprising a treatment container for storing the liquid medium, the exhaust processing means said heating means for exhausting process of the cooking vessel when heating the cooking food With
The exhaust transfer means includes
A nozzle to squeeze the flow path and increase the flow velocity;
A centrifugal blower for sending outside air to the nozzle;
A chamber in which outside air with increased flow velocity is injected by the nozzle;
An induction tube that communicates with both the chamber and the cooking vessel, and that induces exhaust in the cooking vessel into the chamber;
An exhaust path for sending a mixture of air and exhaust in the chamber to the exhaust processing means,
The centrifugal blower has a driving flow rate and a driving pressure, the suction flow rate necessary and sufficient for sucking the exhaust gas from the cooking container, and the exhaust gas is ejected to the liquid medium in the processing container,
The exhaust treatment means includes
Opening of the exhaust path is provided in an below the liquid level of the liquid medium,
Exhaust gas that has passed through the exhaust path is configured to be ejected from the opening to the liquid medium.

  Thereby, exhaust_gas | exhaustion, such as water vapor | steam, oil smoke, and an odor, generate | occur | produces by heating a cooking foodstuff in a cooking container. On the other hand, when outside air is sent into the nozzle from the centrifugal blower constituting the exhaust transfer means and the flow velocity is increased and sent into the chamber, negative pressure is generated in the chamber due to the ejector effect. Since the chamber communicates with the heating chamber through the induction tube, the exhaust in the heating chamber is attracted to the chamber. Then, the exhaust gas is mixed with the air ejected from the nozzle and becomes an air-fuel mixture, and travels to the processing container that stores the liquid medium through the exhaust path. Since the opening of the exhaust path is under the liquid surface of the liquid medium, the exhaust gas that has become an air-fuel mixture foams and comes into contact with the liquid medium, so that the heat, water vapor, oil smoke, odor, etc. in the exhaust gas are in the liquid medium. Exhaust gas that has melted into the chamber and has become clean and low temperature is discharged out of the processing container and outside the housing.

  Therefore, the exhaust gas generated during cooking is cooled, dehumidified, dehumidified, deodorized, etc., and then discharged out of the housing. Does not occur.

  According to a second aspect of the present invention, particularly in the cooking device of the first aspect, the exhaust treatment means has a connection portion configured to be detachably attached to the exhaust path, and the connection portion is above the liquid level of the liquid medium. It is set as the structure provided in.

  Thereby, before heating a cooking foodstuff, a user puts a liquid medium in the processing container removed from the heating cooking appliance, attaches to a heating cooking appliance again, and starts cooking. Since the connecting portion is provided above the liquid surface of the liquid medium, the liquid medium does not leak from the processing container when being attached or detached. Furthermore, because the connection part is airtight, exhaust air does not leak out from the connection part during cooking, and a clean bass that has been reliably cooled, dehumidified, smoked, deodorized, etc. Only the exhaust air is discharged out of the housing. Therefore, even if the user of the cooking device is exposed to the exhaust, there is no discomfort.

  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 a main part showing an exhaust transfer means 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 exhaust_gas | exhaustion transfer means of the heating cooking apparatus, and the drive pressure of a centrifugal blower. FIG. 5B is a graph showing the relationship between the driving flow rate of the centrifugal blower and the induced flow rate from the cooking container.

As shown in FIGS. 1 to 3, the cooking device 21 is disposed below the induction heating cooker 22 and is included in a housing 23 and provided in a system kitchen or the like.

  The cooking device 21 is in communication with the cooking container 24 that can store the cooking ingredients 31, heating means 25 that is disposed in the upper and lower partitioned spaces of the cooking container 24, and that heats the cooking ingredients 31. The exhaust transfer means 26 for transferring the exhaust gas during cooking, and the exhaust processing means 27 provided downstream of the exhaust transfer means 26 for performing the exhaust processing in the cooking container 24 when the heating means 25 heats the cooking ingredients 31. It is configured.

  The cooking container 24 has an openable / closable door 28 for putting the cooking ingredients 31 on the front side of the housing 23, and allows the top panel 24a directly below the upper heating means 25a to transmit heat and light that also serves as a protective fence. For this purpose, a large number of openings are opened, and a heat-resistant glass floor 29 is disposed on the bottom surface. The upper heating means 25a is provided in the upper part of the cooking vessel 24, 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 31. It is composed of The lower heating means 25b is composed of two far-infrared tube heaters and a reflector (not shown) for heating the cooking ingredients 31 provided below the heat-resistant glass floor 29. The upper heating means 25a and the lower heating means 25b are controlled by a control unit (not shown). The casing 23 is arranged with a gap between the cooking container 24 and the heating means 25. The cooked food 31 is placed on an aluminum or iron cooking dish 32 coated with fluorine, placed on a heat-resistant glass floor 29 and baked by the heating means 25.

  The exhaust transfer means 26 is connected to a turbo fan 33 that is a centrifugal blower that inputs outside air and sends the outside air, and is connected to a blowout port of the turbo fan 33, and has a substantially conical shape. A nozzle 34 for constricting the flow path with respect to the air flow to increase (increase) the flow rate, a chamber 35 that is arranged downstream of the nozzle 34 and injects outside air whose flow rate is increased by the nozzle 34, and the chamber 35 and the cooking container 24 An induction pipe 36 for inducing exhaust in the cooking vessel 24 into the chamber 35 in communication with both, and an exhaust processing means for arranging a mixture of air in the chamber 35 and exhaust from the cooking vessel 24 disposed downstream of the chamber 35 27 has an exhaust path 37 to be sent to 27. The end portion of the attracting pipe 36 communicating with the cooking container 24 is arranged at a position facing the substantially conical side surface constituting the nozzle 34.

  The turbo fan 33 is controlled by a control unit (not shown) similarly to the heating unit 25. The outlet of the turbo fan 33, the nozzle 34, the chamber 35, and the exhaust path 37 are arranged linearly. However, the downstream side of the exhaust path 37 is bent 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 37 does not increase. This time, the bending radius was about 100 mm.

  The exhaust processing means 27 includes a processing container 39 for storing water 38, which is a liquid medium, to a certain depth, and a connection part 40 that is formed above the processing container 39 and is configured to be connected to and exhausted from the exhaust path 37 in an airtight manner. A pipe part 39 a having an opening 41 that is disposed in the processing container 39 and has a connection part 40 at one end and ejects exhaust gas flowing from the exhaust path 37 into the water 38 at the other end, and is formed in the upper part of the processing container 39. The cover 42 is detachably covered with the opening, and has an exhaust port 43 formed between the processing container 39 and the cover 42.

Here, a water level line (not shown) is provided in the processing container 39 so that the water 38 always has a constant depth in the processing container 39, and the user supplies the water 38 to the processing container 39 up to the water level line. Do the storage. The opening 41 is provided below the water level line so that the opening 41 is always below the water surface 38a. In other words, the opening 41 communicating with the exhaust path 37 is located at the bottom of the processing container 39. On the other hand, the connection part 40 is provided above the water level line so that the connection part 40 is above the water surface 38a which is the liquid level of the liquid medium. In other words, the connection portion 40 that communicates with the exhaust path 37 is located in the upper portion of the processing container 39. Further, the connecting portion 40 is designed so that the tube portion 39 a protrudes from the rear side of the processing container 39 so that it can be easily attached to and detached from the exhaust passage 37 and is fitted to the tubular exhaust passage 37. Furthermore, at least one O-ring 44 is arranged on the outer periphery of the connecting portion 40 so that there is no air leakage from the connecting portion 40. A handle 45 is disposed on the front surface of the processing container 39, and the user can use this handle 45 to attach or detach the processing container 39 from the housing 23.

The operation of the cooking device configured as described above will be described.
First, the heating means 25 will be described. The cooking dish 32 on which cooking ingredients 31 such as fish are placed is opened on the heat-resistant glass floor 29 by opening the door 28, and then the door 28 is closed. Next, the control unit appropriately energizes the upper heating unit 25a, the lower heating unit 25b, and the turbo fan 33. As a first procedure, the radiation from the near red tube heater and the far red tube heater of the upper heating means 25a is directly reflected by the reflecting plate and passes through a large number of openings formed in the top panel 24a. The upper surface of the cooking ingredients 31 is baked and cooked. As a second procedure, the radiation from the far-infrared tube heater of the lower heating means 25b is directly reflected by the reflecting plate and passes through the heat-resistant glass floor 29 to heat the lower surface of the cooking dish 32. Subsequently, the cooking dish 32 whose temperature has risen baked and cooks the lower surface of the cooking ingredients 31 by heat conduction.

  For example, when the cooked food material 31 is San-san, the control unit starts driving the turbo fan 33 and simultaneously performs the first and second procedures to bake the upper and lower surfaces of the salt-san. At the same time, the control unit estimates the number of fish tails (heat capacity) from the temperature change of a temperature sensor (not shown) arranged near the induction tube 36 of the cooking container 24 and the predetermined temperature arrival time, etc. 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 25a and the lower heating means 25b in the first and second procedures in order to prevent scorching. Next, when the determined baking time has elapsed, the control unit stops energizing the upper heating means 25a and the lower heating means 25b, and appropriately stops energizing the turbo fan 33. To do.

Next, the operation and action of the exhaust transfer means 26 and the exhaust processing means 27 will be described.
During cooking, the temperature in the cooking container 24 rises to about 200 to 300 ° C. At that time, heating due to convection is also added, and the temperature of the salted food 31 is also increased, so that steam, oil, odor components, etc. Will occur. Furthermore, water vapor, oil, etc. are heated by the upper heating means 25a and the cooking pan 32, and are also heated by the convection described above, thereby generating exhaust gas containing superheated steam and oil smoke. The approximate amount of exhaust was estimated to be 20-30 L / min.

  These exhausts generated in the cooking container 24 exit from the cooking container 24 through a path like a black arrow shown in FIGS. 1 to 3, pass through the exhaust transfer means 26, and pass through the exhaust processing means 27 to the outside. Is exhausted.

The operation of the exhaust transfer means 26 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 33 which is a centrifugal blower is suitable as a blower with this characteristic. This is because a driving pressure equal to or higher than the water pressure corresponding to the water depth of the opening 41 is required for the exhaust to pass through the water 38 stored in the exhaust processing means 27 described later. The water pressure applied to the exhaust of the opening 41 is expressed as the product of the density of water, the depth of water, and the acceleration of gravity. For example, the water pressure at a water depth of 100 mm is about 1 kPa. The sum of the pressure loss of the exhaust passage 37 and the drive pressure required for the turbo fan 33 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 37 and the nozzle 34 or the chamber 35 increase as the flow rate increases. In particular, the nozzle 34 has a throttle shape. The pressure loss increases.

Therefore, the characteristics required for the turbo fan 33, which is a centrifugal blower, were estimated using CAE (computer aided 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 33 and the driving pressure of the turbo fan 33. FIG. 5B is a graph showing the relationship between the driving flow rate of the turbo fan 33 and the attracting flow rate from the cooking vessel 24.
As is apparent from the respective graphs, the driving flow rate of the turbo fan 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 the driving pressure required for the turbo fan 33 vary depending on the shape and size of the nozzle 34 and are not limited to the range described in the present embodiment, and are necessary for sucking exhaust from the cooking vessel 24. It is sufficient that a sufficient suction flow rate can be realized and the exhaust gas can be passed through the water 38 in the processing container 39. For example, if the size of the nozzle 34 is increased, the pressure loss of the nozzle 34 itself is reduced. As a result, the driving pressure of the turbo fan 33 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 33 is disposed on the rear side behind the cooking vessel 24 and is arranged to suck room temperature outside air from the rear side of the cooking device 21 which is the opposite side of the cooking vessel 24. . This is because the cooking vessel 24 is heated for cooking, and the influence of heat from the cooking vessel 24 is avoided as much as possible, and the temperature of the air sucked by the turbofan 33 is kept low. The nozzle 34, the chamber 35, the induction pipe 36, and the exhaust passage 37 are joined to the jet outlet of the turbo fan 33 so that there is no air leakage. Since the flow path of the high-pressure air ejected from the turbo fan 33 is throttled by the nozzle 34, the flow velocity is increased and the air is ejected from the tip of the nozzle 34 into the chamber 35. 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 35 (ejector effect). Due to this negative pressure, the exhaust inside the cooking vessel 24 is drawn through the induction pipe 36. At this time, since the inside of the cooking vessel 24 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 24 to the induction tube 36 is further promoted. The

  This exhaust gas is mixed with the high-speed outside air (room temperature) ejected from the nozzle 34 in the chamber 35 to lower the temperature. Since the high-speed airflow has a straight traveling property, the mixed exhaust gas goes to the exhaust processing means 27 through the exhaust path 37 on the extension line of the nozzle 34.

  Next, the operation of the exhaust processing means 27 will be described mainly with reference to FIG. Exhaust gas that has passed through the exhaust path 37 passes through the connection part 40 of the exhaust gas processing means 27, passes through the pipe part 39 a provided in the processing container 39, and is jetted into the water from the opening 41 below the water surface 38 a. The exhaust gas becomes bubbles in the water and moves in the direction of the water surface 38a. However, the exhaust gas moves toward the water surface 38a while moving in the forward direction of the cooking device 21 due to the momentum of the exhaust gas from the opening 41.

  At this time, the exhaust gas is ejected from the opening 41 to form a large number of bubbles in the water 38. 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 38 rises mainly due to the latent heat of water vapor.

At this time, the exhaust gas is cooled to substantially the same temperature as the water 38, the water vapor is dehumidified by condensation (dissolution), and further, the exhaust heat treatment is performed such that the oil smoke and odor components are dissolved in the water 38 to remove smoke and deodorize. Thereafter, the exhaust is discharged from an exhaust port 43 formed in the front end portion of the lid 42 and finally discharged to the outside of the cooking device 21. Since the exhaust gas that has passed through the exhaust gas processing means 27 has its heat removed by water 38 and oily smoke, odor, and the like are purified, deterioration of the device body and the surroundings of the device, dirt, and the like can be suppressed.

  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. There is no problem of upper odor. When cooking of the cooking ingredients is completed, the control unit stops energization of the upper heating means 25a and the lower heating means 25b, and the energization of the turbo fan 33 is appropriately stopped.

  Then, after all of them stop, the processing container 39 is removed, and the internal water 38 is replaced with new water 38 and set again in the processing container 39, so that the exhaust gas can be exhausted and heat-treated even when cooking of the cooked food is started again.

  Therefore, the cooking device 21 of the present embodiment performs processing such as cooling, dehumidification, smoke removal, and deodorization on the exhaust gas generated during cooking, and then discharges the heating cooking device 21 outside the cooking device 21. Even if 21 users are exposed to the exhaust, no discomfort is caused.

  In addition, the user puts water 38 as a liquid medium into the processing container 39 removed from the cooking device 21 before heating the cooking ingredients, attaches the processing container 39 to the heating cooking device 21 again, and starts cooking. To do. At this time, since the connecting portion 40 is provided above the liquid level 38 a of the water 38 that is the liquid medium, the water 38 that is the liquid medium does not leak from the processing container 39 when the processing container 39 is attached or detached. Furthermore, since the connection portion 40 is configured to be airtight, exhaust gas does not leak out from the connection portion 40 during cooking, and cooling, dehumidification, smoke removal, deodorization, and the like have been reliably performed. Only clean and low temperature exhaust is discharged outside the cooking device 21.

  Moreover, since it was set as the structure exhausted ahead of the housing | casing 23, the back and right and left surfaces of the induction heating cooking appliance 22 with which the heating cooking appliance 21 is mounted can be used freely, and especially the design property of a top surface and usability improve. In particular, the top plate of the induction heating cooker 22 can be formed flush with the top surface of the kitchen because there is no exhaust port at the back, which is normally arranged, and has the effect of significantly improving design.

  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, the structure of reducing the pressure required in order to pass water by making the water depth of the processing container 39 shallow is needed.

  Note that the processing container 39 may be directly connected to the water supply and the sewage pipe, and the water 38 may be drained into the sewage during or after cooking, or the water may be automatically supplied.

  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.

DESCRIPTION OF SYMBOLS 21 Cooking apparatus 23 Case 24 Cooking container 25, 25a, 25b Heating means 26 Exhaust transfer means 27 Exhaust treatment means 33 Turbo fan (centrifugal blower)
34 Nozzle 35 Chamber 36 Guide pipe 37 Exhaust path 38 Water (liquid medium)
39 Processing container 40 Connection

Claims (2)

A cooking container for cooking ingredients;
Heating means for heating the cooking ingredients;
Exhaust transfer means that communicates with the inside of the cooking container and transfers exhaust during cooking;
Only set downstream of the exhaust transfer means, and a liquid medium, comprising a treatment container for storing the liquid medium, the exhaust processing means said heating means for exhausting process of the cooking vessel when heating the cooking food With
The exhaust transfer means includes
A nozzle to squeeze the flow path and increase the flow velocity;
A centrifugal blower for sending outside air to the nozzle;
A chamber in which outside air with increased flow velocity is injected by the nozzle;
An induction tube that communicates with both the chamber and the cooking vessel, and that induces exhaust in the cooking vessel into the chamber;
An exhaust path for sending a mixture of air and exhaust in the chamber to the exhaust processing means,
The centrifugal blower has a driving flow rate and a driving pressure, the suction flow rate necessary and sufficient for sucking the exhaust gas from the cooking container, and the exhaust gas is ejected to the liquid medium in the processing container,
The exhaust treatment means includes
Opening of the exhaust path is provided in an below the liquid level of the liquid medium,
The cooking apparatus configured such that the exhaust gas passing through the exhaust path is ejected from the opening to the liquid medium. The cooking apparatus according to claim 1, wherein the exhaust processing means has a connection part configured to be detachable from the exhaust path in an airtight manner, and the connection part is provided above the liquid surface of the liquid medium.

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