JP6647798B2 - Cooker - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a heating cooker that finishes foods deliciously without soiling a cooking cabinet.

  2. Description of the Related Art In recent years, many heating cookers have been provided which automatically control a heating method and a heating time using data prepared in advance and automatically heat an object to be heated.

  In particular, it is known that a method of baking fish deliciously is to bake it away from high heat to eliminate uneven heating and bake deliciously.

  Patent Literature 1 places an object to be heated on a grill, selects a cooking method from a menu, and applies electric power to a lower heater to a maximum power from the start of cooking to heat the object to be heated from a lower surface to raise the temperature of the object to be heated. Then, the upper heater and the lower heater are alternately energized and heated.

JP-A-2015-7487

  However, the heating cooker described in Patent Literature 1 heats an object to be heated by alternately supplying power to an upper heater and a lower heater, and has a problem in that heating is completed in a short time.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and has a cooking cabinet opened at a front surface of a main body, an upper heater provided above the cooking cabinet, and provided below the cooking cabinet. A lower heater, a cooking container disposed between the upper heater and the lower heater, for placing the object to be heated, an operation unit for setting heating of the object to be heated, and detecting a temperature of the cooking container. A temperature sensor, and a control unit that controls the upper heater and the lower heater in accordance with the setting of the operation unit and the temperature detected by the temperature sensor, wherein the operation unit alternately includes the upper heater and the lower heater. An input key for selecting heating for energizing the heater and heating for energizing simultaneously with the upper heater and the lower heater, wherein the control unit controls energization to the upper heater and the lower heater in accordance with the setting of the input key And above the object to be heated The upper heater and the lower heater simultaneously heat both the surface and the lower surface, and have a value smaller than the total value of the maximum power values that can be energized to the upper heater and the lower heater, and start heating the object to be heated. and heating the first sum is substantially the same value as the sum of power values to be supplied to the heating by the first sum is smaller than the second sum, the two steps The amount of the object to be heated is determined based on at least the time required for the temperature detected by the temperature sensor to reach a specific temperature in the step of heating with the second total value .

  ADVANTAGE OF THE INVENTION According to this invention, an object to be heated can be deliciously cooked in a short time without soiling the inside of the cooking cabinet.

It is a perspective view showing the state where a cooking-by-heating machine concerning an embodiment of the present invention was incorporated in a system kitchen. It is a perspective view of the heating cooker when a door is pulled out. It is an exploded perspective view showing a heating cooker. FIG. 2A is a perspective view illustrating a holder, FIG. 2B is a perspective view illustrating a grill pan (flat plate) with a holder, and FIG. 2C is a perspective view illustrating a grill pan (wave plate) with a holder. (D) is a perspective view for explaining a state where the lid is attached to (b), and (e) is a perspective view for explaining a state where the lid is attached to (c). 4A is a plan view of FIG. 4B, FIG. 4B is a cross-sectional view taken along the line X1-X1 of FIG. 4A, FIG. 4C is a plan view of FIG. 4C, and FIG. It is X2-X2 arrow sectional drawing. (A) is a bottom perspective view of FIG. 4 (b), and (b) is a bottom perspective view of FIG. 4 (c). (A) is a plan view of the lid, (b) is a cross-sectional view taken along the line X3-X3 of (a), and (c) is a cross-sectional view taken along the line X4-X4 of (a). It is a figure in the state where the door of the cooking device was opened, (a) is a perspective view explaining a mode where a holder is engaged with a door joint, and (b) is a sectional view taken along the line X5-X5 of (a). . It is sectional drawing which shows the temperature sensor which detects the temperature of a grill pan. (A) is a diagram illustrating a state before the holder climbs over the temperature sensor, (b) is a diagram illustrating a state while the holder climbs over the temperature sensor, and (c) is a diagram illustrating a state after the holder climbs over the temperature sensor. FIG. 6A is a front view showing a state in which a grill pan (with a lid) is stored in a cooking cabinet, and FIG. 6B is a cross-sectional view taken along the line X6-X6 in FIG. It is a figure explaining the dish type discrimination sensor of a grill pan, (a) is an upper surface perspective view, (b) is a front view, (c) is X7-X7 arrow sectional drawing of (b). It is a figure explaining the detection mechanism of a door sensor, (a) is a figure explaining a cross section direction, (b) is X8-X8 arrow sectional drawing of (a), (c) is J part of (b). FIG. It is a figure explaining the detection mechanism of a door sensor, (a) is X9-X9 arrow sectional drawing of FIG.13 (a), (b) is the elements on larger scale of the K section of (a). FIG. 11 is a diagram illustrating a mechanism for determining a grill pan dish type and an insertion direction from a combination of detection signals from a dish type determination sensor and a door sensor. It is explanatory drawing which shows the operation part of the cooking device which concerns on embodiment of this invention. It is explanatory drawing of the specific selection key which can be input in the specific menu of the operation part of the cooking device. It is explanatory drawing which displays the cooking container (wave plate) used by the menu of the operation part of the same heating cooker. It is explanatory drawing which displays the cooking container (flat plate) used by the menu of the operation part of the cooking device. (A) of the operation unit of the cooking device when power is turned on, (b) when a menu group is selected, and (c) when a grilled food menu is selected. (A) of the operation unit of the heating cooker is an explanatory diagram after selection of a roasted fish menu, and (b) is an explanatory diagram during cooking. It is a process chart figure of the initial state which does not input a specific selection key in the fish roasting menu of the operation part of the cooking device. It is a process chart figure in the state where the specific selection key was inputted in the fish roasting menu of the operation part of the cooking device.

  Hereinafter, an embodiment of a heating cooker of the present invention will be described with reference to the drawings. In the following, a built-in type fitted into a system kitchen will be described as an example. However, the present invention may be applied to a stationary heating cooker placed in a kitchen. In the following, for convenience of explanation, members common to the drawings are denoted by the same reference numerals, and redundant description may be omitted. The front, rear, up, down, left, and right direction axes are as described in each figure.

  FIG. 1 is a perspective view showing a state in which a heating cooker according to an embodiment of the present invention is stored in a system kitchen.

  As shown in FIG. 1, the grill unit 4 (heating cooker) is integrally formed with a main body 2 having an electromagnetic cooker 3, an operation unit 5, and the like, and the main body 2 is provided on a top plate 1 a on the upper surface of the system kitchen 1. It is installed by dropping it through a hole (not shown). The grill unit 4 and the operation unit 5 can be operated from the front surface below the top plate 1a of the system kitchen 1. The operation unit 5 mainly performs operations such as turning on / off the power of the grill unit 4 and selecting / setting a menu.

  The electromagnetic cooker 3 includes a plate 6 made of heat-resistant glass or the like on which a cooking utensil (not shown) such as a pan is placed, and a heating coil unit 25 for electromagnetically heating the cooking utensil. In addition, reference numerals 3a to 3c shown in FIG. 1 are heating ranges, and indicate a mounting portion on which cooking utensils are mounted. Cooking can be performed by placing cooking utensils on the placing portions 3a to 3c. The peripheral edge of the plate 6 is protected by the plate frame 14.

  An upper surface operation unit 9 is provided on the front side (front side) of the plate 6, and an upper surface display unit 10 is provided on the back side thereof. The upper surface operation unit 9 mainly operates the heating coil unit 25. The upper surface display unit 10 displays a setting state such as a thermal power set by the upper surface operation unit 9.

  Inside the main body 2, a heating coil unit 25 and electronic components, which are heat generating components, and a blower fan (not shown) for cooling these heat generating components and electronic components are provided.

  Further, on the rear upper surface of the main body 2, exhaust ports 8 a and 8 b for discharging waste heat of the heating coil unit 25, which is a heat-generating component, and waste heat after cooling the electronic components, to the outside of the main body 2 are provided. .

  The grill unit 4 has a function of baking an object to be heated such as fish, meat, and pizza, and is disposed below the heating coil unit 25 corresponding to the mounting portion 3b of the main body 2. Although the grill unit 4 is shown to be arranged on the left side of the main body 2, it may be arranged on the right side of the main body 2. The grill unit 4 may be called a roaster or an oven.

  Further, the grill unit 4 includes, for example, a door 32 that can be pulled out in the front-rear direction (depth direction). The front surface of the door 32 is provided with a handle 11 to be used by hanging a hand when opening and closing.

  FIG. 2 is a perspective view of the grill unit when the door is pulled out.

  As shown in FIG. 2, the grill unit 4 includes a heating base 12, a door 32, a slide bar 39 (slide member), a rail case 49 (guide member), a grill pan 41 (cooking container), a holder 33 for supporting the grill pan 41, and the like. It is configured with.

  The door 32 is configured to be able to be pulled out in the front-rear direction (depth direction), and is configured by combining the door base 17, the handle 11, and the glass plate 18.

  One end of the holder 33 in the pulling-out direction of the slide bar 39 is engaged with a door joint 80 (refer to FIG. 3 described later), and is vertically detachably mounted so that the grill pan 41 is placed thereon. In other words, the holder 33 is a holding member that can hold the grill pan 41. The other end of the holder 33 is placed on the upper surface of a rectangular bent portion of the lower end 26b1 of the side plate 26b of the cooking cabinet 26 (see also FIG. 3 described later). An object to be heated such as fish or meat is put in the grill pan 41 and cooked.

  Note that reference numerals 36k and 36k2 in FIG. 2 denote exhaust ducts, which constitute exhaust means 36 in the cooking chamber.

  FIG. 3 is an exploded perspective view showing the cooking device. As shown in FIG. 3, the heating base 12 includes a base 13, an upper plate 26a, a front grill 82 (frame), an exhaust duct 36k2, a lower heater 27b, an upper heater 27a (upper and lower heaters 27), and the like. I have.

  In the present embodiment, a housing is constituted by the base 13, the upper plate 26a, and the front grill 82. The slide bar 39 and the rail case 49 are installed on the left and right.

  The base 13 is provided with a bottom plate 26d located on the bottom side, side plates 26b, 26b located on both left and right sides, and a rear plate 26c (back plate) located on the rear side by pressing a sheet metal.

  The upper plate 26a is formed of a rectangular sheet metal that covers the upper portion of the base 13, and is fixed to the upper end edges of the side plates 26b, 26b and the rear plate 26c with screws. A rectangular duct connection port 26a1 is formed at the rear of the upper plate 26a, and one end of the exhaust duct 36k2 is connected to the duct connection port 26a1. The other end of the exhaust duct 36k2 communicates with the exhaust fan 36a of the exhaust means 36. The air sucked by the exhaust fan 36a is exhausted to an exhaust port (not shown) through the exhaust duct 36k.

  Here, the exhaust means 36 is disposed, for example, behind the base 13, and includes units such as an exhaust fan 36a for forcibly discharging smoke and odor to the outside of the main body 2, and an exhaust motor for driving the exhaust fan 36a. .

  The grill unit 4 is provided with a box-shaped cooking cabinet 26 by an upper plate 26a, side plates 26b and 26b, a rear plate 26c, and a bottom plate 26d. That is, the cooking cabinet 26 is configured by assembling a plurality of members, each of which is formed by pressing a metal plate into a predetermined shape, by welding, screw screws, or the like.

  A catalyst 34 and a catalyst heater 37 are provided immediately below the duct connection port 26a1, and a heater cover 37a is mounted. Here, the catalyst 34 purifies smoke and odor generated in the cooking cabinet 26. The catalyst heater 37 is provided to heat the catalyst 34.

  The catalyst heater 37 and the exhaust motor 36b are electrically connected to a control unit (not shown).

  The front grill 82 is fixed to a front opening of the base 13 and is formed by bending a sheet metal. The front grill 82 has a substantially rectangular opening 84, through which the slide bar 39, the holder 33, and the grill pan 41 are inserted and removed in the front-rear direction. When the door 32 is fully closed, the rear surface of the door 32 comes into contact with a substantially rectangular frame-shaped peripheral portion 83 formed around the opening 84.

  The lower heater 27b is arranged along the vicinity of the bottom plate 26d, and the connection terminals 27d, 27d are drawn out of the base 13 through the rear plate 26c.

  The lower heater 27b is disposed in the lower part in the cooking chamber 26 while extending and folding back mainly in the front-rear direction. The lower heater 27b is fixed to a rear plate 26c of the cooking cabinet 26 via a fixing bracket 16c.

  The upper heater 27a is arranged along the vicinity of the upper plate 26a, and the connection terminals 27c, 27c are drawn out of the base 13 through the rear plate 26c.

  The upper heater 27a is disposed in the upper part of the cooking cabinet 26 while extending in the front-rear direction and folding back. The upper heater 27a is fixed to the upper plate 26a of the cooking cabinet 26 via fixing hardware 16a, 16a, and is fixed to the rear plate 26c via the fixing metal 16b.

  In addition, the lower heater 27b and the upper heater 27a are configured by a sheath heater or the like. The object to be heated (not shown) is heated by vertically sandwiching the grill pan 41 between the lower heater 27b and the upper heater 27a.

  The upper heater 27a and the lower heater 27b are controlled by a control unit (not shown) provided above the cooking cabinet 26. Here, it is known that the scattering of moisture and oil from foodstuffs occurs when the foodstuffs exceed a certain temperature. Therefore, the controller may weaken the heating by the lower heater 27b and cook the food so that the temperature of the food does not exceed the predetermined temperature, thereby suppressing the scattering of the water and oil. Note that the control unit is disposed in a place that is not affected by heat from the grill unit 4. The control unit is electrically connected to the operation unit 5 (see FIG. 1) and the upper surface operation unit 9 (see FIG. 1).

  The slide bar 39 is fixed to a metal door joint 80. The door joint 80 is configured such that the door 32 is detachable.

  The rail case 49, for example, supports the slide bar 39 slidably, and is made of a stainless steel alloy (see also FIG. 2). The rail case 49 is fixed to a rectangular bent recess formed in the lower end portion 26b1 of the side plate 26b using a screw.

  The left and right rail cases 49 are fixed to fixing brackets 48, and the fixing brackets 48 are fixed to the base 13. By opening and closing the door 32, the slide bar 39 slidably supported by the rail case 49 slides. The door 32 can be opened and closed.

  The holder 33 is a support member that supports a grill pan 41 (a grill pan (flat plate) 40a is shown as an example of the grill pan 41 in FIG. 3), and is formed by, for example, applying chrome plating to the surface of an iron wire. Have been. Although details of the shape of the holder 33 will be described later, the holder 33 includes a linear portion 51f that engages with the slit-shaped groove portion 81 provided in the door joint 80.

  The grill pan (flat plate) 40a is formed of, for example, a material such as aluminum or ceramic, and has a surface coated with a fluorine coating agent or the like. The shape of the grill pan (flat plate) 40a will be described later in detail.

  Further, a temperature sensor 70 for detecting the temperature of the grill pan 41 is provided inside the base 13 at the back side in the front-rear direction. The temperature sensor 70 includes a sensor cover 71, a sensor unit (element unit) 72, and a sensor holding member 74.

  Further, for example, inside the sensor cover 71, there is provided a detection rod 86 which constitutes detection means for determining the type of grill pan (grill pan (flat plate) 40a or grill pan (wave plate) 40b). An urging member 87 is inserted through the detection rod 86. The details of the dish type determination sensor Ss1 will be described later.

  Further, for example, a projection 85 is provided on the substantially central upper end of the rear plate 26c to prevent the door 32 from closing when the grill pan 41 is inserted in the opposite direction.

  4A is a perspective view illustrating a holder, FIG. 4B is a perspective view illustrating a grill pan (flat plate) with a holder attached thereto, and FIG. 4C is a perspective view illustrating a grill pan (wave plate) with a holder attached thereto. (D) is a perspective view for explaining a state where the lid is attached to (b), and (e) is a perspective view for explaining a state where the lid is attached to (c).

  As a supplementary description of the perspective view of FIG. 4A, the holder 33 of the present embodiment has, for example, a symmetrical shape.

  As shown in FIG. 4A, the holder 33 has linear portions 51a and 51g. The linear portions 51a and 51g linearly extend along the slide bar 39 (see FIG. 2) from the front end to the rear end, and have bent portions that bend outward in the left-right direction near the rear end. The holder 33 has a linear portion 51c. The linear portion 51c connects the vicinity of the rear ends of the linear portions 51a and 51g while bending upward in a U-shape in a front view.

  Further, a linear portion 51f connecting the linear portions 51a and 51g is connected to the front ends of the linear portions 51a and 51g. The linear portion 51f has such a shape that it gradually bends forward from the connection portion at the front end of the linear portions 51a and 51g, and then bends obliquely downward. The details of the linear portion 51f will be described later. However, the linear portion 51f fits into and engages with a groove 81 (see FIG. 8A) formed in the door joint 80. Thereby, the holder 33 is interlocked with the opening and closing operation of the door 32 (see FIG. 2), and the displacement is prevented.

  The linear portions 51b1 and 51e are members formed at positions higher than the linear portions 51c and 51f, and are members that restrict the forward and backward movement of the grill pan 41. The linear portions 51b1 and 51e serve as holding members for the grill pan 41, as will be described in detail later. The flanges 41e of the grill pan 41 are interposed between the linear portions 51b1 and 51e.

  The linear portion 51b1 has a flat portion in the center and gradually descends toward the left and right end directions and descends. Then, the linear portion 51a1 is inserted through the U-shaped bent portions 51a1 and 51g1 in a side view. , 51g.

  Further, the linear portion 51e has a flat portion at the center, and has a shape which gradually descends toward the left and right end directions and is connected to the front ends of the linear portions 51a and 51g.

  Further, the regulating rods 51i and 51h are connected to the linear portions 51b1 and 51e above the linear portions 51a and 51g, respectively. The restricting rods 51i and 51h have a shape that bends at four corners of the grill pan 41 so as to substantially follow the outer shape of the grill pan 41, and regulates the displacement of the grill pan 41 in the left-right direction.

  In each of the regulating rods 51i and 51h, the front end is connected to a gentle slope descending portion following the linear portion 51e, and the rear end is connected to a gentle slope descending portion continuing from the linear portion 51b1. Furthermore, each of the regulating rods 51i and 51h has a shape in which the vicinity of the center of the side plate portion is concavely bent and bent in a side view of the grill pan 41. Thus, when the grill pan 41 is moved after the regulation rods 51i and 51h are heated during cooking, it is difficult for the user's hand to touch the regulation rods 51i and 51h. This can prevent burns.

  FIG. 4B is a perspective view showing a grill pan (flat plate) 40 a of the grill pan 41. The grill pan (flat plate) 40 a is detachable from the holder 33. The grill pan (flat plate) 40a has, for example, a capacity to accommodate one commercially available pizza.

  As shown in FIG. 4B, the grill pan (flat plate) 40a is configured to have a concave shape having a bottom plate 41a having a substantially square shape and a side plate 41b rising upward from an outer peripheral edge of the bottom plate 41a. ing.

  The center portion of the bottom plate 41a is subjected to, for example, a substantially circular push-in process. This is to prevent the material of the bottom plate 41a from being inverted due to residual stress even when the grill pan (flat plate) 40a is heated. That is, this is to prevent the bottom plate 41a from producing a reversal sound (the details will be described later with reference to FIG. 5B).

  The grill pan (flat plate) 40a is formed of a material such as aluminum, and has a surface coated with a coating agent such as ceramic coating.

  The bottom plate 41a of the grill pan (flat plate) 40a has a stepped structure including a bottom surface 60s1 and a bottom surface 60s2 (details will be described later).

  Further, a flange 41e bent outward is formed on the upper end 41d of the side plate 41b (see also FIG. 5B described later). The linear portions 51e and 51b1 of the holder 33 are interposed in the flange 41e, and the grill pan (flat plate) 40a is supported. Further, by providing the flange 41e in this manner, even when the holder 33 is not mounted on the grill pan (flat plate) 40a (for example, when the holder is completely removed from the grill unit 4), it is easy to put a hand on the grill pan (flat plate) 40a. It is easy to carry.

  FIG. 4C is a perspective view showing a grill pan (corrugated dish) 40 b of the grill pan 41. The grill pan (wave plate) 40 b is detachable from the holder 33. Further, the grill pan (wave plate) 40b has a space (capacity) in which, for example, five fish (for example, swordfish) can be placed side by side with the head and tail in front and rear directions.

  As shown in FIG. 4 (c), the grill pan (corrugated dish) 40b has a concave shape having a bottom plate 41a having a substantially square shape and a side plate 41b rising upward from the outer peripheral edge of the bottom plate 41a. Have been.

  The grill pan (corrugated dish) 40b is formed of a material such as a steel plate, and has a surface coated with a fluorine coating agent or the like.

  On the upper surface of the bottom plate 41a, a plurality of ridges 41c extending in the width direction (lateral direction) are formed at intervals in the front-rear direction. In addition, the length of the ridge 41c1 (41c) located at one end (rear end) in the direction in which the ridges 41c are arranged is formed to be shorter in the left-right direction than the other ridges 41c.

  A flange 41e bent outward is formed on the upper end 41d of the side plate 41b (see also FIG. 5 (d) described later). The linear portions 51e and 51b1 of the holder 33 are interposed in the flange 41e, and the grill pan (corrugated dish) 40b is supported. Also, by providing the flange 41e in this manner, even when the holder 33 is not mounted (when the holder 33 is completely removed from the grill unit 4 or the like), it is easy to put a hand on the grill pan (corrugated plate) 40b, and The plate 40b is easy to carry.

  In the following, the grill pan (flat plate) 40a and the grill pan (corrugated plate) 40b may be described as the grill pan 41 without notice unless it is particularly necessary to distinguish them.

  Next, FIG. 4D is a perspective view illustrating a state where the lid is attached to the grill pan (flat plate) 40a shown in FIG. 4B. FIG. 4E is a perspective view illustrating a state where the lid is attached to the grill pan (corrugated dish) 40b shown in FIG. 4C.

  As shown in FIGS. 4D and 4E, a common lid 42 is attached to the grill pan (flat plate) 40a and the grill pan (wave plate) 40b, and the grill unit 4 (see FIG. 1) heats and cooks. It can be performed. The details of the lid 42 will be described later.

  5A is a plan view of FIG. 4B, FIG. 5B is a cross-sectional view taken along the line X1-X1 of FIG. 4A, FIG. 5C is a plan view of FIG. 4C, and FIG. 2) is a sectional view taken along the line X2-X2.

  First, a description will be given with reference to a plan view showing a grill pan (flat plate) 40a in FIG. 5A and a cross-sectional view taken along the line X1-X1 in FIG.

  As shown in FIGS. 5A and 5B, the grill pan (flat plate) 40a has an upper end 41d of a side plate 41b and a flange 41e bent outward. The flange 41e is formed over the entire periphery of the grill pan (flat plate) 40a in FIG. 5A, but is not particularly limited to this. In other words, the flange 41e only needs to be formed at least on the portion carried by the holder 33, that is, on the upper end 41d of the side plate 41b before and after the grill pan (flat plate) 40a. The linear portions 51e and 51b1 of the holder 33 are interposed at the portion of the flange 41e, so that the grill pan (flat plate) 40a can be supported on the holder 33.

  The grill pan (flat plate) 40a has a substantially stair-like stepped structure in which the bottom plate 41a includes a bottom surface 60s1 and a bottom surface 60s2 further lowered by one step. The bottom surface 60s1 (bottom plate 41a) near the rear end is in contact with the linear portion 51c of the holder 33. That is, the grill pan (flat plate) 40a is supported at three points of the linear portion 51e, the linear portion 51b1, and the linear portion 51c of the holder 33 when viewed from the side in the left-right direction (three-point support).

  In addition, for example, a substantially circular push-in process 41a1 is provided on the bottom surface 60s2 of the grill pan (flat plate) 40a, that is, in the center of the stepped bottom plate 41a.

  As shown in FIG. 5 (b), the bottom surface 60s2 on which the push processing 41a1 has been performed is processed so that, for example, a tension is applied so as to be slightly curved inside the grill pan (flat plate) 40a. Is not particularly limited. By doing so, for example, when the bottom plate 41a of the grill pan (flat plate) 40a is heated, even if the bottom plate 41a thermally expands, the expansion direction is changed in a predetermined direction (in this case, the inside direction of the grill pan (flat plate) 40a). It is possible to prevent the residual stress from being induced. That is, even if the bottom plate 41a is heated, the grill pan 40a does not reverse due to the residual stress, and can prevent the reverse sound from being generated.

  The height of the bottom surface 60s2 of the grill pan (flat plate) 40a from the flange 41e is H1 when the height from the flange 41e to the linear portion 51c is H1 and the height from the linear portion 51c to the bottom surface 60s2 is H2. And H2 so as to form a substantially uniform plane at a height (H1 + H2).

  FIG. 5C is a plan view showing a grill pan (corrugated dish) 40b, and FIG. 5D is a cross-sectional view taken along line X2-X2 of FIG.

  As shown in FIG. 5C, the grill pan (corrugated dish) 40b has a groove 41g formed between the ridges 41c. In addition, a concave water reservoir 41h is formed on the upper surface of the bottom plate 41a in front of the protruding ridge 41c2 (41c) on the front end side. The water reservoir 41h is heated in a state where the water is stored, so that superheated steam can be generated in a healthy menu described later, and smoke can be removed.

  Here, the surface (upper surface) of the groove portion 41g has, for example, an inclined surface that is located at the highest position in the center in the left-right direction and descends from the center in the left-right direction. Also, on the upper surface of the bottom plate 41a, confluent portions 41i extending in the front-rear direction are formed on both left and right sides of the groove 41g. Thus, the water and oil flowing out of the object to be heated flow into the junction 41i through the inclined surface of the groove 41g, and contact with the object to be heated can be reduced.

  As shown in FIG. 5D, a flange 41e bent outward is formed on the upper end 41d of the side plate 41b of the grill pan (corrugated dish) 40b. The flange 41e is formed over the entire circumference of the grill pan (corrugated dish) 40b in FIG. 5C, but is not limited to this. That is, the flange 41e only needs to be formed at least on the portion carried by the holder 33, that is, on the upper end 41d of the side plate 41b before and after the grill pan (corrugated dish) 40b. The linear portions 51e and 51b1 of the holder 33 are interposed at the portion of the flange 41e, and the grill pan (corrugated dish) 40b can be supported on the holder 33.

  The grill pan (corrugated dish) 40b is configured such that the bottom plate 41a near the rear end portion is in contact with the linear portion 51c of the holder 33. That is, the grill pan (corrugated dish) 40b is supported at three points of the linear portion 51e, the linear portion 51b1, and the linear portion 51c of the holder 33 when viewed from the side in the left-right direction (three-point support).

  The height H1 from the height of the flange 41e at the rear end of the grill pan (corrugated dish) 40b to the linear portion 51c of the holder 33 is determined from the height of the flange 41e at the front end of the grill pan (corrugated dish) 40b. The height is slightly shorter than the height H3 up to the bottom plate 41a (H1 <H3). That is, the bottom plate 41a is provided to be inclined so as to slightly descend from the rear end toward the front end (details will be described later).

  Furthermore, as compared with the height (H1 + H2) of the bottom surface 60s2 of the grill pan (flat plate) 40a in FIG. 5B from the flange 41e, the relationship of H1 <H3 <H1 + H2 is satisfied. More specifically, for example, when the height H1 is about 50 mm, it is manufactured so as to satisfy 50 mm <height H3 <60 mm (H2 ≒ 10 mm). However, the height H3 of the grill pan 40b is set so as not to contact the detection rod 86 (see FIG. 3) of the dish type determination sensor Ss1 even when the grill pan (wave plate) 40b is mounted on the grill unit 4 upside down. Shall be.

  The length H1 from the height of the flange 41e at the rear end of the grill pan (corrugated dish) 40b to the linear portion 51c of the holder 33 is determined by the height of the flange 41e at the rear end of the grill pan (flat plate) 40a. The holder 33 is formed so as to have the same length H1 up to the linear portion 51c. By doing so, the grill pans 41 having different shapes can be supported by the same holder 33 and can be measured using the same temperature sensor 70 (described later in detail).

  In other words, the grill pan (wave plate) 40b and the grill pan (flat plate) 40a have different depths from the flange 41e of the upper end 41d (upper surface) of the side plate 41b to the mounting surface of the bottom plate 41a on which the object to be heated is placed. . The holder 33 (holding member) holds the grill pan (corrugated dish) 40b and the flange 41e of the grill pan (flat dish) 40a.

  6A is a bottom perspective view of FIG. 4B, and FIG. 6B is a bottom perspective view of FIG. 4C.

  As shown in FIGS. 6 (a) and 6 (b), when the holder 33 is attached to the grill pan (flat plate) 40a and the grill pan (corrugated plate) 40b, a linear portion 51g and a linear portion 51a of the holder 33 are seen. Has a shape such that it enters inside the bottom plate 41a of the grill pan (flat plate) 40a and the grill pan (wave plate) 40b. With such a shape, even if the flange 41e (see FIGS. 5B and 5D) of the grill pan (flat plate) 40a and the grill pan (corrugated plate) 40b falls off the holder 33, It is received by the linear portions 51g and 51a. That is, it is possible to prevent the grill pan (flat plate) 40a and the grill pan (wave plate) 40b from completely falling off the holder 33 onto the floor or the like.

The regulating rods 51h and 51i of the holder 33 are positioned at the center of the side surfaces of the grill pan (flat plate) 40a and the grill pan (corrugated plate) 40b so as not to touch the hands when the grill pan (flat plate) 40a and the grill pan (wave plate) 40b are taken out. The portion is bent downward over a predetermined length. By exhibiting such a shape, burns can be prevented. (Only the right side is shown in FIG. 6A)
7A is a plan view of the lid, FIG. 7B is a cross-sectional view taken along the line X3-X3 of FIG. 7A, and FIG. 7C is a cross-sectional view taken along the line X4-X4 of FIG.

  The lid 42 is formed by enameling a thin plate formed of, for example, an iron plate and having a substantially square shape in plan view, but is not particularly limited thereto.

  As shown in FIG. 7A, the lid 42 has a concave portion 42a that fits into an upper opening of a grill pan (flat plate) 40a.

  A flange portion 42b which is in contact with the upper end 41d (flange 41e) of the grill pan (flat plate) 40a is formed on the outer periphery of the concave portion 42a. At the center of the concave portion 42a, a convex surface portion 42c having a substantially square shape in plan view is formed.

  Also, a step 42d is formed on a side surface (peripheral surface) 42c1 of the convex surface 42c (see FIG. 7A). A plurality of holes 42e for venting steam are formed on the upper surface of the convex portion 42c.

  The handle 43 is formed by bending to have, for example, a substantially U-shape in a side view of FIG. 7C. The handle 43 has bases 43a, 43a standing upright in a direction perpendicular to the front-rear direction (depth direction) of the lid 42, and a gripping part 43b extending in the front-rear direction (depth direction). .

  As shown in FIGS. 7B and 7C, the grip portion 43b of the handle 43 is in a state of being floated (separated) from the bottom surface 42a1 of the concave portion 42a. As described above, since the gap S is formed between the grip portion 43b and the bottom surface 42a1, the gap S serves as a tab allowance, the handle 43 can be easily grasped, and the lid body 42 can be easily removed.

  The upper surface of the convex portion 42c is set at the same height as the upper surface of the flange portion 42b (see FIGS. 7B to 7C).

  As described above, by providing the lid 42 as the grill pan 41, the width of cooking (for example, steamed dishes such as chawanmushi or gyoza) can be increased.

  FIGS. 8A and 8B are views showing a state in which the door 32 of the grill unit 4 is opened, wherein FIG. 8A is a perspective view illustrating a state in which the holder is engaged with the door joint, and FIG. It is sectional drawing.

  Note that the door 32 is not illustrated in FIG. Further, a grill pan (flat plate) 40a is shown as an example of the grill pan 41. However, the grill pan 41 may be a grill pan (wave plate) 40b.

  As shown in FIG. 8A, the linear portion 51f of the holder 33 is fitted into and engaged with the slit-shaped groove portion 81 formed in the door joint 80 (also in FIG. 8B). See).

  FIG. 8B is a vertical cross-sectional view showing a state where the door 32 of the grill unit 4 is opened, and is a cross-sectional view taken along the line X5-X5 in FIG. The grill unit 4 of the present embodiment is provided with a regulating mechanism (not shown) for preventing the door 32 from being further opened when the drawer amount when the door 32 is opened reaches a predetermined stroke amount.

  As shown in FIG. 8B, when the door 32 is fully opened, the entire grill pan 41 can be pulled out to the front of the heating base 12. Thus, the grill pan 41 can be easily lifted directly above (see the white arrow in FIG. 8B), and the grill pan 41 does not necessarily need to be inclined when being taken out. Thus, it is possible to prevent moisture and oil from the heated object accumulated on the bottom of the grill pan 41 from adhering to the object to be heated and to prevent the water and oil from spilling from the grill pan 41.

  In addition, even when the door 32 is fully opened, the bent portions 51a1 and 51g1 each having an inverted U-shape in side view are provided on the linear portions 51a and 51g so that a part of the holder 33 remains inside the cooking chamber 26. (See also FIG. 4 (a)). Accordingly, when the linear portions 51a and 51g slide in the side plate 26b (see also FIGS. 3 and 2) immediately above the rail cases 49 and 49 with the opening and closing of the door 32, the linear portions 51a and 51g are moved. The slide bars 39 can be prevented from being pulled out beyond the step Δ and dropped onto the slide bars 39. That is, a smooth opening and closing operation of the door 32 can be ensured.

  Further, a tube-shaped silicone rubber 51j may be applied to the bent portions 51a1 and 51g1 at a portion that slides in contact with the inside of the side plate 26b immediately above the rail cases 49 and 49. The silicone rubber 51j can be attached by, for example, cutting a tube and fitting the cut into the bent portions 51a1 and 51g1. The silicone rubber 51j can prevent the generation of metal noise when the bent portions 51a1 and 51g1 come into contact with the inside of the side plate 26b immediately above the rail cases 49 and 49 and slide.

  FIG. 9 is a sectional view showing a temperature sensor for detecting the temperature of the grill pan.

  As shown in FIG. 9, the sensor cover 71 has a substantially rectangular shape in a cross-sectional view in the front-rear direction of a central portion (see also FIG. 3), and is formed by, for example, drawing a sheet metal. In addition, the upper surface of the sensor cover 71 has a shape such that the vicinity of the front end swells in a convex shape having a substantially mountain shape in cross section, and has a circular flat portion 71a at the top.

  The sensor section 72 is formed in a substantially T-shape in cross section, and includes a circular section 72a whose front end (upper end) is in surface contact with the lower surface (back surface) of the flat portion 71a. This circular portion 72a has a larger diameter than the base 72b of the sensor portion 72.

  Further, the base 72 b of the sensor section 72 is disposed so as to protrude slightly above a flat section formed behind the upper surface of the sensor cover 71. By doing so, the area of contact with the grill pan 41 is limited to the flat portion 71a, and more accurate temperature measurement is possible.

  The sensor holding member 74 is disposed between the holding metal member 74a and the circular portion 72a of the sensor portion 72, and presses the circular portion 72a of the sensor portion 72 against the sensor cover 71 (the flat portion 71a). A spring or a compression coil spring 74b). The holding metal member 74a has a plate shape in a sectional view, and has a concave portion 74c in which a part of an urging member (for example, a compression coil spring 74b) is housed and held at a position corresponding to the sensor portion 72. .

  In the temperature sensor 70 thus configured, the sensor cover 71 is fixed to the bottom plate 26d (see also FIG. 3) via screws 75,75. However, the method of fixing the sensor cover 71 is not particularly limited to this.

  FIGS. 10A and 10B are diagrams illustrating a state before the holder climbs over the temperature sensor, FIG. 10B illustrates a state while the holder climbs over the temperature sensor, and FIG. 10C illustrates a state after the holder climbs over the temperature sensor. is there.

  In FIG. 10, a grill pan (flat plate) 40a is shown as an example of the grill pan 41. However, the grill pan 41 may be a grill pan (wave plate) 40b.

  As shown in FIG. 10A, before the door 32 is fully closed, first, the linear portion 51 c (the rearmost linear portion 51 c) of the holder 33 supporting the grill pan 41 is attached to the slope 71 b of the sensor cover 71. Contact (hit).

  At this time, since the linear portion 51b1 located behind the linear portion 51c passes through a position higher than the sensor cover 71, it does not contact the sensor cover 71. Therefore, the linear portion 51c comes into contact with the sensor cover 71 first.

  At this time, since the linear portion 51c is located between the grill pan 41 and the slope 71b of the sensor cover 71 in the moving direction (front-back direction) of the grill pan 41, the grill pan 41 does not hit the sensor cover 71.

  Then, when the door 32 is further pressed from the state shown in FIG. 10A, the linear portion 51c of the holder 33 slides up the slope 71b and rises, and as shown in FIG. I get on the flat part 71a. At this time, since the grill pan 41 is supported by the linear portion 51c and the bottom surface 60s1 of the grill pan 41 is located higher than the flat portion 71a, the grill pan 41 does not contact the sensor cover 71.

  Then, when the door 32 is further pushed from the state shown in FIG. 10B, the linear portion 51c of the holder 33 moves backward while sliding on the plane portion 71a, as shown in FIG. 10C. The linear portion 51c moves while sliding from the flat portion 71a to the rear slope 71c. At this time, the bottom surface 60s1 of the grill pan 41 comes into surface contact with the flat portion 71a by the linear portion 51c descending toward the slope 71c.

  As described above, when the grill pan 41 is stored, the holder 33 (the linear portion 51c) abuts on the sensor cover 71 before the grill pan 41, so that the surface of the grill pan 41 can be prevented from being worn due to impact.

  As shown in the present embodiment, the temperature of the grill pan 41 can be accurately detected by bringing the temperature sensor 70 into direct contact with the grill pan 41.

  11A and 11B show a state in which a grill pan (with a lid) is stored in a cooking cabinet. FIG. 11A is a front view, and FIG. 11B is a cross-sectional view taken along the line X6-X6 of FIG.

  FIG. 11 shows a state where the door 32 is removed from the door joint 80. Further, a lid 42 is attached to the grill pan 41.

  Note that the illustration of the door 32 is omitted in FIG. Further, a grill pan (flat plate) 40a is shown as an example of the grill pan 41. However, the grill pan 41 may be a grill pan (wave plate) 40b.

  As shown in FIG. 11A, when the grill pan 41 with the lid 42 is stored in the cooking cabinet 26, the side plate 41 b of the grill pan 41 is located at a height position as close to the upper heater 27 a as possible (in the cooking cabinet 26). On the other hand, it has a shape extending up to the maximum height that allows the grill pan 41 to be freely inserted and removed.

  For example, the distance H4 (shortest distance) between the upper heater 27a and the upper end of the handle 43 is set to about 3 mm.

  FIG. 11B is a cross-sectional view showing a state where a grill pan (with a lid) is stored in a cooking cabinet.

  As shown in FIG. 11B, a concave portion 26a1 is formed in an upper plate 26a constituting a ceiling of the cooking cabinet 26, and an upper heater 27a is accommodated in the concave portion 26a1. Thereby, even if the height of the side plate 41b of the grill pan 41 is increased to the maximum, it is possible to prevent the upper end of the grill pan 41 or the lid 42 from contacting the upper heater 27a. Therefore, in the present embodiment, the flange 41e (upper flange portion) of the grill pan (flat plate) 40a or the grill pan (corrugated plate) 40b held by the holder 33 (holding member) is located at a height near the upper surface of the cooking cabinet 26. It has been like that.

  Although not shown, the grill unit 4 may be provided with a halogen heater in the upper portion near the entrance of the opening 26e (at the position indicated by the symbol P). The inside of the cooking cabinet 26 may be easily viewed by the halogen lamp function.

  Further, the grill pan 41 is inclined such that the bottom plate 41a slightly descends from the rear to the front when housed in the cooking cabinet 26. Thus, when the grill pan 41 is, for example, a grill pan (flat plate) 40a, the water and the oil discharged from the object to be heated are accumulated at the front of the bottom plate 41a by the action of gravity. Further, even when the grill pan 41 is, for example, a grill pan (wave plate) 40b, when moisture or oil from the object to be heated flows out of the groove 41g (see FIG. 5C) toward the left and right side plates 41b, 41b. , And accumulates at the front of the bottom plate 41a by the action of gravity.

  As shown in FIG. 11B, the gap H5 between the bottom surface 42a1 of the handle 43 and the grip portion 43b is about 20 mm, but it is sufficient that there is a gap that can be easily gripped, and this is not particularly limited.

  12A and 12B are diagrams illustrating a dish type discrimination sensor of a grill pan, wherein FIG. 12A is a top perspective view, FIG. 12B is a front view, and FIG. 12C is a cross-sectional view taken along the line X7-X7 of FIG.

  As shown in FIG. 12A, a dish type determination sensor Ss1 of the grill pan 41 is attached to the rear end of the heating base 12. The dish type determination sensor Ss1 is a sensor that determines which of the grill pan (flat plate) 40a and the grill pan (wave plate) 40b is inserted. Here, the dish type discrimination sensor Ss1 includes a detection rod 86 and a spring 87 (see also FIG. 3).

  As shown in FIGS. 12B and 12C, the detection rod 86 and the spring 87 of the dish type determination sensor Ss1 are provided inside the sensor cover 71 of the temperature sensor 70 and in the left-right direction with respect to the sensor unit 72. It is installed at a shifted position. A spring 87 is inserted through the detection rod 86 so as to urge the detection rod 86 forward. The front end of the detection rod 86 comes into contact with the lower end of the side plate 41b when the grill pan (flat plate) 40a is inserted, and is pressed slightly rearward against the urging force of the spring 86. (See the solid arrow in FIG. 12C). When the detection rod 86 is slightly pressed backward, a sensor unit (not shown) installed outside the cooking cabinet 26 is energized.

  FIGS. 13A to 13C and FIGS. 14A and 14B are diagrams for explaining the mechanism of detection by the door sensor. First, FIG. 13A is a diagram illustrating a cross-sectional direction, FIG. 13B is a cross-sectional view taken along the line X8-X8 of FIG. 13A, and FIG. 13C is a partially enlarged view of a J portion of FIG.

  As shown in FIG. 13A, the grill unit 4 according to the embodiment includes, for example, a door sensor Ss2. The door sensor Ss2 may be any sensor provided with a mechanism for energizing when the door 32 is closed, for example.

  Here, in the present embodiment, the correct insertion direction is defined regardless of the type of the grill pan 41.

  In the case where the grill pan (corrugated dish) 40b is used, unless the water reservoir 41h (see FIG. 5 (c)) is inserted so that the water reservoir 41h is forward (that is, on the near side in the pulling-out direction), the bottom plate as described above with reference to FIG. 5 (d). Since the height relationship of the flange 41e from the flange 41e is H1 <H3, the flange 41e floats up from the holder 33 and becomes unstable. Furthermore, since the steam is located downstream of the air introduced into the cooking chamber 26, the steam is exhausted from the exhaust duct 36k2 provided immediately above before the steam is evenly distributed inside the cooking chamber 26. Would be.

  Therefore, in the present embodiment, when the grill pan 41 is not inserted in the correct direction, the door 32 is not completely closed, and the door sensor Ss2 is not energized. This can provide an opportunity for the user to confirm the insertion direction.

  FIGS. 13B and 13C show an example of a cross-sectional view when a grill pan (corrugated dish) 40b is inserted in the opposite direction, for example.

  The grill unit 4 of the present embodiment is provided with a projection 85 on the upper part of the rear plate 26c (see also FIG. 3). The projection 85 is installed at a position where it comes into contact with the flange 41e when the grill pan (corrugated dish) 40b is inserted in the opposite direction. Then, the door 32 is regulated so that the door 32 cannot be pulled in further in the drawing direction.

  The symbol H6 in FIG. 13C indicates the amount of the flange 41e rising from the linear portion 51b1 of the holder 33 when the grill pan (corrugated dish) 40b is inserted in the opposite direction (in this case, H6). {H3-H1 is satisfied).

  Further, in the case of the grill pan (flat plate) 40a, due to the structural relationship with the sensor cover 71 shown in FIG. 10, when the grill pan (flat plate) 40a is inserted in the front-rear direction, the side plate 41b of the grill pan (flat plate) 40a. Is in contact with the sensor cover 71, the grill pan (flat plate) 40a does not enter the depth, and the door 32 does not close.

    Next, FIG. 14A is a cross-sectional view taken along the line X9-X9 in FIG. 13A, and FIG. 14B is a partially enlarged view of a portion K in FIG.

  As shown in FIGS. 14A and 14B, the projection 32 shown in FIG. 13C causes the door 32 to be in a half-open state by the width H7, so that the door 32 can be further drawn into the cooking chamber 26. Be regulated. In this case, the support portion 90 of the door sensor Ss2 is urged around the rotation shaft 91 by the urging force of the spring 92. The projection 93 protruding from the tip of the support 90 in the direction of pressing the door 32 comes into contact with the contacted plate 96 provided on the door 32. In this state, the terminal portion 94 is not in contact with the terminal portion 95, and the door sensor Ss2 is not energized.

  When the door 32 is completely closed, the projection 93 of the support 90 is pressed against the non-contact plate 96 of the door 32 against the urging force of the spring 92. Then, the terminal sensor 94 is rotated clockwise about the rotation shaft 91 and comes into contact with the terminal unit 95, so that the door sensor Ss2 is energized.

  FIG. 15 is a diagram illustrating a mechanism for determining the type and direction of insertion of the grill pan from a combination of the detection signals of the type-of-dish determination sensor Ss1 and the door sensor Ss2. In FIG. 15, 通電 indicates an energized state and X indicates a non-energized state.

  As shown in FIG. 15, when the grill pan (flat plate) 40a is inserted, the dish type determination sensor Ss1 detects the detection rod 86 when the grill pan (flat plate) 40a is inserted in the forward direction or the reverse direction (see FIG. 12C). Is pressed by the grill pan (flat plate) 40a, so that a current is supplied.

  Further, when the grill pan (corrugated dish) 40b is inserted, the dish type discrimination sensor Ss1 causes the detection rod 86 (see FIG. 12C) to move the grill pan (wave plate) in both the forward and reverse directions. Since it is located below the bottom plate 41a of the plate 40b, it is not pressed and enters a non-energized state.

  Further, when the grill pan (flat plate) 40a and the grill pan (corrugated plate) 40b are inserted in the forward direction, the door sensor Ss2 causes the door 32 to enter the cooking chamber 26 by the projection 85 (see FIG. 13C). Retraction is not regulated. Therefore, the door 32 is completely closed, and the door sensor Ss2 is turned on.

  When the grill pan (wave plate) 40b is inserted in the opposite direction, the protrusion 85 (see FIG. 13C) restricts the door 32 from being pulled into the cooking cabinet 26, and the grill pan (flat plate) 40a Is inserted in the reverse direction, the sensor cover 71 restricts the door 32 from being pulled into the cooking cabinet 26, the door 32 is opened halfway, and the door sensor Ss2 is de-energized.

  That is, as shown in FIG. 15, by detecting the energization patterns of the dish type determination sensor Ss1 and the door sensor Ss2, it is possible to identify the grill pan 41 of which dish type is inserted in the forward or reverse direction. .

  As described above, for example, when a dish type that is inappropriate for cooking is inserted, a warning can be displayed on a display unit (not shown). Furthermore, even if the correct dish type is inserted, if it is inserted in the opposite direction, a warning can be displayed on a display unit (not shown). In this way, it is possible to give the user an opportunity to check the state of the grill pan 41.

  As described above, in the grill unit 4 of the present embodiment, the flange 41e is provided on the upper end 41d of at least the side plate 41b in the front and rear directions of the grill pan 41, and the linear portions 51e and 51b1 of the holder 33 are provided below the flange 41e. It was configured to be mounted.

  Thus, the same holder 33 can be used regardless of whether the grill pan 41 is a grill pan (flat plate) 40a or a grill pan (wave plate) 40b.

  In addition, the same distance from the upper end 41d of the side plate 41b of the grill pan 41 to the upper plate 26a or the upper heater 27a in the cooking cabinet 26 can be made the same using the same holder 33 regardless of the type of dish. .

  When the grill pan 41 with the lid 42 is stored in the cooking cabinet 26, the side plate 41b of the grill pan 41 is located at a height position as close to the upper plate 26a or the upper heater 27a of the cooking cabinet 26 as possible. On the other hand, it has a shape extending up to the maximum height that allows the grill pan 41 to be freely inserted and removed.

  That is, the distance from the upper end of the side plate 41b to the upper plate 26a of the cooking cabinet 26 is minimized. Thereby, even if the water or oil that has flowed out when the fish or the fat-rich meat is heated in the grill pan 41 jumps, the side plate 26b (side surface) and the bottom plate 26d (bottom surface) in the cooking cabinet 26 are prevented from becoming dirty. can do. Therefore, cleaning of the cooking cabinet 26 becomes easy.

  In the case of the grill pan (flat plate) 40a, it is possible to cook a large object to be heated by disposing the bottom plate 41a near the lower heater 27b and lengthening the side plate 41b. Further, by lowering the bottom plate 41a so as to be close to the lower heater 27b, heat generated by the lower heater 27b can be efficiently transmitted to the inside of the grill pan (flat plate) 40a, so that heat transfer can be improved with high heating power. . Further, by using the holter 33, the lid 42 used for the grill pan (flat plate) 40a and the grill pan (corrugated plate) 40b is similarly provided close to the upper heater 27a, so that the heat generated by the upper heater 27a can be efficiently used. It can be transmitted to the inside of the grill pan (flat plate) 40a and the grill pan (wave plate) 40b.

  Further, in this embodiment, since the bottom plate 41a of the grill pan 41 directly climbs over the circular flat portion 71a immediately above the sensor portion 72 of the sensor cover 71 and the temperature is detected, the temperature of the grill pan is quickly and accurately measured. be able to.

  Further, in the present embodiment, the bent portions 51a1 and 51g1 on the linear portions 51a and 51g corresponding to the rear portion of the holder 33 on which the grill pan 41 is mounted are formed in the side plates 26b immediately above the rail cases 49 and 49 as the door 32 opens and closes ( (See also FIG. 3). At this time, tubular silicone rubber 51j is applied to a portion of the bent portions 51a1 and 51g1 that comes into contact with the inside of the side plate 26b immediately above the rail cases 49 and 49. Accordingly, even when the bent portions 51a1 and 51g1 slide in the side plate 26b immediately above the rail cases 49 and 49, it is possible to prevent the generation of metal noise.

  Further, in the present embodiment, even when the door 32 is fully opened, a part of the holder 33 to which the grill pan 41 is attached remains inside the cooking cabinet 26. Specifically, the bent portions 51a1 and 51g1 on the linear portions 51a and 51g corresponding to the rear portion of the holder 33 remain in the side plate 26b immediately above the rail cases 49 and 49. Thus, when the bent portions 51a1 and 51g1 slide in the side plate 26b immediately above the rail cases 49 and 49, the bent portions 51a1 and 51g1 are pulled out over the step Δ (see FIG. 8B), and the slide bars 39 and 51g1 are pulled out. 39 can be prevented from falling off. That is, a smooth opening and closing operation of the door 32 can be ensured.

  Further, the grill unit 4 of the present embodiment includes a dish type determination sensor Ss1 having a detection rod 86 (see FIG. 12C). The detection bar 86 of the dish type discrimination sensor Ss1 is installed such that, for example, when the grill pan (flat plate) 40a is inserted into the cooking chamber 26, the front end of the detection bar 86 comes into contact with the detection bar 86 and is pressed to the back in the pulling-out direction. You. When the grill pan (corrugated dish) 40b is inserted into the cooking cabinet 26, the detection bar 86 is installed so as not to contact.

  Further, the grill unit 4 of the present embodiment includes a projection 85 (see FIG. 13C) that makes the door 32 half open when the grill pan 41 is inserted into the cooking chamber 26 in the opposite direction, and a door sensor Ss2. I have.

  As described above, by detecting the energization patterns of the dish type determination sensor Ss1 and the door sensor Ss2, it is possible to electronically identify the type of the grill pan 41 that is inserted in the forward or reverse direction.

  The above embodiments have been described in detail in order to make the present invention easy to understand, and are not necessarily limited to those having all the configurations described above.

  Further, a part of the configuration of one embodiment can be replaced with the configuration of another embodiment, and a part or all of the configuration of another embodiment can be added to the configuration of one embodiment. It is. Further, for a part of the configuration of the embodiment, it is possible to add, delete, or replace another configuration.

  That is, various changes may be made without departing from the spirit of the present invention.

  Specifically, for example, in the above-described embodiment, the case where the flange 41e of the grill pan 41 and the holder 33 are suspended by the front and rear side plates 41b (see FIGS. 5B and 5D) is described as an example. Alternatively, a method in which a flange is provided at the upper ends of the left and right side plates 41b to suspend them may be used.

  The grill pan 41 has been described as being supported by the holder 33 at three points in a side view in the left-right direction, but is not particularly limited to this.

  The front end of the holder 33 on which the grill pan 41 is placed is engaged with the groove 81 of the door joint 80. Also, the rear end portion of the holder 33 has been described as an example in which the bent portions 51a1 and 51g1 on the linear portions 51a and 51g slide in the side plate 26b immediately above the rail cases 49 and 49 (also see FIG. 3). However, the holder 33 may be configured to be suspended so as to be slidable and movable in the pulling-out direction on the upper plate 26a of the cooking cabinet 26.

  Although the door sensor Ss2 has been described as being separate from the projection 85 (see FIG. 13C), the door sensor Ss2 may be integrated. In such a case, the same type of structure as the dish type determination sensor Ss1 may be provided.

  Although two types of grill pan 41 have been described, grill pan (flat plate) 40a and grill pan (wave plate) 40b, other grill pans 41 may be used. The grill pan 41 need not be rectangular in plan view.

  Next, a heating cooker with improved operability will be described with reference to FIGS.

  FIG. 16 shows display contents of the operation unit, and FIG. 17 is an explanatory diagram of a specific selection key which can be input in a specific menu of the operation unit. FIG. 18 is an explanatory diagram showing a cooking container (corrugated dish) to be used according to a menu of the operation unit. FIG. 19 is an explanatory diagram showing a cooking container (flat plate) to be used according to a menu of the operation unit. 20A and 20B show the display contents of the operation unit. FIG. 20A shows the state when the power is turned on, FIG. 20B shows the state when the menu group is selected, and FIG. 21A and 21B show the display contents of the operation unit. FIG. 21A shows a state after the fish roast menu is selected, and FIG.

  As shown in FIG. 16, the operation unit 5 includes a grill operation unit 101 for setting and operating menus and the like necessary for cooking in the cooking cabinet 26, and a grill for displaying the contents inputted and the setting contents on the grill operation unit 101. And a display unit 102. The operation unit 5 is rotatably supported by the main body 2 (see FIG. 1). When the operation unit 5 is rotated and protruded from the main body 2, the operation display surface 5a is inclined obliquely upward. (See FIG. 1). A grill display unit 102 is arranged on the back side of the operation display surface 5a, and a grill operation unit 101 is arranged on the front side of the grill display unit 102.

  The grill operation unit 101 includes an off / start key 101a on which “off start” is printed to start and stop cooking, a selection key 101b on which “select” is operated when performing various selections, a menu, and the like. And a return key 101d on which "return" is printed and "return" is printed.

  Further, there is provided a specific selection key 101e, which can be input in a specific menu and is operated in the case of deliciously cooking in a short time, and is printed with "Hayashi". The specific selection key 101e is for performing cooking in a short time by turning on the upper heater 27a and the lower heater 27b at the same time to increase the heating power.

  In addition, the voice replay key 101f printed when "voice replay" operated when relistening the voice is printed, and "range hood off | weak / medium / strong" used when switching the range hood intensity is printed. A range hood strength switching key 101g is provided.

  Display lamps 101a1, 101b1, 101c1, and 101e1 are provided above the off / start key 101a, the selection key 101b, the enter key 101c, and the specific selection key 101e.

  The grill display unit 102 includes, for example, a liquid crystal display unit 102a having a backlight, and a menu group printing unit 102b in which a plurality of menu groups are arranged in a horizontal line. That is, in order from the left side, "baked food", "baked steamed", "non-fried", "healthy", "bread / confectionery", and "manual" are printed. Note that the liquid crystal display unit 102a shown in FIG. 20A is in a state immediately after the power of the operation unit 5 is turned on, and the backlight is turned off and is not displayed.

  FIG. 17 is an explanatory diagram of a specific selection key that can be input in a specific menu of the operation unit. When a menu is selected from the liquid crystal display unit 102a, which is displayed in the menu group printing unit 102b in which a plurality of menus are arranged in one horizontal line, a specific menu HY, which is a specific menu, is selected. 101e is received. The specific menu HY is six menus of “circled fish”, “meat / vegetables”, “lump meat”, “gratin”, “pizza”, and “toast” surrounded by a square. When the specific selection key 101e is received, the upper lamp 101e1 is turned on.

  FIG. 18 is an explanatory diagram of displaying a cooking container (corrugated dish) to be used by a menu of the operation unit. When a menu is selected from the liquid crystal display unit 102a that is displayed in the menu group printing unit 102b in which a plurality of menus are arranged in a horizontal line, when the menu is selected and determined from the corrugated dish menu NM shown in a square in FIG. The corrugated plate display 102d1 of the grill pan (corrugated plate) 40b is displayed on the used container display section 102d, which is displayed as an illustration. The wave plate menu NM includes “fish roasted”, “fish fillet / dried fish”, “tsukeyaki”, “shellfish”, “hamburger”, “meat / vegetables”, “steamed vegetables”, “gyoza”, “shumai”, "Karaage", "Fry", "Tempura", "Meat", "Fish fillets / dried fish", "Hot fried food", "Grill top and bottom".

  Further, a lid display 102d3 showing the notation of "lid" and an illustration of the lid 42 is displayed according to the selected menu.

  FIG. 19 is an explanatory diagram of displaying a cooking container (flat plate) to be used by a menu of the operation unit. When a menu is selected from the liquid crystal display unit 102a shown in the menu group printing unit 102b in which a plurality of menu groups are arranged in one horizontal line, if a menu is selected and determined from the corrugated dish menu HR shown in a square in FIG. A flat plate display 102d2 of the grill pan (flat plate) 40a is displayed on the used container display unit 102d displayed as an illustration. The flat plate menu HR is “lump meat”, “gratin”, “pizza”, “baked bread”, “doughnut”, “roll cake”, “toast”, and “oven”.

  Further, the lid display 102d3 is displayed according to the selected menu.

  FIG. 20A shows a state when the power is turned on. When the enter key 101c (or the selection key 101b) is pressed in the state shown in FIG. 20A, the state shifts to the state shown in FIG. At this time, all the menus classified into each of the menu groups are displayed on the liquid crystal display unit 102a. In other words, the “grilled food” menu includes “wave roasted”, “fish fillet / dried fish”, “tsukeyaki”, “shellfish”, “hamburger”, “meat / vegetables”, and vertical lines of the wave plate menu NM. Then, “lump meat”, “gratin”, and “pizza” of the flat plate menu HR are displayed. In the “baked steamed” menu, “steamed vegetables”, “gyoza”, and “shumai” are displayed. The “non-fried” menu displays “fried”, “fried”, and “tempura”. The "Healthy" menu includes "meat", "fish fillet / dried fish", and "fried food". In the "Bread / confectionery" menu, "Bread fermented baked", "Doughnut", and "Roll cake" are displayed. In the “manual” course, “toast”, “oven”, and “grill up / down” are displayed.

  In the state shown in FIG. 20 (b), on the liquid crystal display unit 102a, the left six menus, which are the wave dish menus NM of “porcelain”, of the menu group blink, and the other menu groups are turned on. The display lamps 101b1 and 101c1 blink.

  In addition, in the state shown in FIG. 20B, every time the selection key 101b (up key) is pressed, three menus on the left side, which is the corrugated dish menu NM of “pottery” → the three right menus, which are the flat dish menu HR of “pottery” The menu changes from “Fried steamed” → “Non-fried” → “Healthy” → “Bread / confectionery” → “Manual” while blinking. Select the required menu and press the enter key 101c to The state shifts to the state shown in FIG. At this time, on the liquid crystal display unit 102a, only the six menus on the left side, which are the "grilled" wave dish menu NM, of the menu group are displayed, and all other menu groups are turned off.

  In addition, on the liquid crystal display unit 102a, among the six menus on the left side, which is the corrugated dish menu NM of "porcelain", "fish roasted" blinks, and other menus are lit. In the state shown in FIG. 20C, the display lamps 101b1 and 101c1 blink. Then, a corrugated dish display 102d1 of the grill pan (corrugated dish) 40b is displayed on the used container display section 102d.

  In the state shown in FIG. 20 (c), every time the selection key 101b (up key) is pressed, "fish roasting" → "fish fillet / dried fish" → "tsukeyaki" → "shellfish" → "hamburger" → "meat / Each menu of "vegetables" changes while blinking. The menu to be cooked is displayed in a blinking manner, and the menu is determined by pressing the enter key 101c.

  When the menu is determined, the state shifts to the state shown in FIG. 21A, where the finish adjustment display 104 is displayed, and the selection key 101b is pressed to change the initial setting from “medium” to “weak” or “strong”. Can be changed. Then, the specific selection key 101e is accepted by making a selection from the specific menu HY described above. When the specific selection key 101e is received, the lamp 101e1 is turned on.

  Pressing the off / start key 101a in the state shown in FIG. 21A starts heating. A mark 102c indicating that heating is in progress is displayed.

  In the case of performing “additional baking” after the heating is completed, the time is input with the selection key 101b to perform additional baking. If additional burning is not performed, pressing the off / start key 101a returns to the power-on state shown in FIG.

  The specific menu HY and the specific selection key 101e will be described.

  The main body 2 has an initial state in which an operation of not inputting the specific selection key 101e in the menu selected and determined from the specific menu HY. This is selected and set according to the user's preference. The reason is that the specific selection key 101e uses a large amount of electric power at a time because the upper heater 27a and the lower heater 27b are energized at the same time to generate a large heat so as to cook in a short time. However, there is a limit to the power that can be used in the main body 2. A three-port IH cooking heater, which operates at 200V commercial power widely used in the market and has three heating heaters or induction heating and a grill unit 4 and is incorporated in the system kitchen 1, has a maximum power consumption. Is set to 5.8 kW. The main body 2 is the IH cooking heater.

  When cooking grilled food, since the upper heater 27a and the lower heater 27b are energized to cook on high heat, the cooking is controlled using electric power with priority over the heating coil unit 25 for induction heating. Otherwise, there is a problem of insufficient grilling when performing cooking for grilling raw fish.

  Therefore, when the electric power used in the grill unit 4 increases from the limited electric power, the electric power that can be used in the heating coil unit 25 decreases, and when heating a plurality of meals at the same time in preparation for a meal, the heating power for induction heating decreases or the induction heating decreases. It is necessary to reduce the number of mouths to use.

  It is provided that the user wants to cook in a short time in accordance with the request of the user.

  The reason why the specific selection key 101e can be input only for the specific menu HY is that even if the cooking time is shorter than the initial state in which the specific selection key 101e is input, the menu can be cooked without losing the taste. It is because it specialized in.

  Next, a series of operations in the “fish roasting” process of the present invention will be described.

  First, the user places the object to be heated on the grill pan (corrugated dish) 40b and places the grill pan (wave plate) 40b on which the object to be heated is placed on the holder 33 with the lid 42 absent. Close. Next, select "Maru-yaki" from the "Grilled" group in the menu. The specific selection key 101e is not set.

  Then, in the state shown in FIG. 21A, pressing the off / start key 101a starts heating. There are many dishes that can be heated with "fish roasting".

  FIG. 22 is a process chart in a state where a specific selection key is not input in the fish roasting menu of the operation unit. FIG. 23 is a process chart in a state where a specific selection key is input in the fish roasting menu of the operation unit.

  The main body 2 is an operation in which the upper heater 27a and the lower heater 27b are alternately energized to slowly bake the cooking time. FIG. 22 shows a process chart of this alternate baking. On the other hand, FIG. 23 shows a process chart of double-side simultaneous baking in an operation of baking in a short time by simultaneously energizing the upper heater 27a and the lower heater 27b.

  A method of controlling the power of the upper heater 27a and the lower heater 27b will be described.

  In FIG. 22, the rated output is 1400 W for the upper heater 27a and 1200 W for the lower heater 27b. The duty of the upper and lower heaters 27 is controlled by ON / OFF in a 40 second cycle by a control unit (not shown). For example, the output of 1050 W by the upper heater 27a shown below is set to 1050 W by energizing the upper heater 27a of 1400 W for 30 seconds out of 40 seconds to set the duty ratio to 0.75. Regarding the lower heater 27b, the output of 900 W is set to 900 W at an energization rate of 0.75 by energizing the upper heater 27 b of 1200 W for 30 seconds out of 40 seconds.

  Description will be made from the cooking process of FIG. The steps are roughly divided into steps 1, 2, 3, 4, and 5. Here, the steps will be described below with an example of five saury.

  In the first step 1, in order to raise the temperature of the fish quickly, the power supply of the upper heater 27a is set to 100%, the full power of 1400W is applied, and the lower heater 27b is turned off (0W), and the heating time is about 30 seconds. This is the step of raising the temperature of the object. The object to be heated is heated by the upper heater 27a to rapidly increase the temperature. The time required for the temperature detected by the temperature sensor 70 to reach a specific temperature is measured, the amount of the object to be heated is predicted, and the object to be cooked is quickly sewn to start the final heating time and the amount determination to determine the heating power. It is to be heated.

  Then, Step 2 following Step 1 is a step of increasing the temperature of the object to be heated by heating the upper heater 27a at 100% and heating for about 90 seconds in order to raise the temperature of the fish quickly. .

  In the actual cooking, the upper surface of the object to be heated is directly heated by the upper heater 27a, and the bottom plate 41a on which the object to be heated is not placed is also heated by using the grill pan (corrugated dish) 40b. The lower surface of the object to be heated is also heated by the heat conduction, and the entire temperature of the object to be heated increases quickly.

  Further, the lower surface of the object to be heated is also heated by the heat conduction of the bottom plate 41a, so that the umami component of the fish does not escape.

  Steps 1 and 2 are steps for increasing the temperature of the object to be heated in a total of 120 seconds including 30 seconds and 90 seconds at a maximum heating power of 100% with the duty ratio of the upper heater 27a of 1400 W.

  In step 3, heating is performed by the lower heater 27b. This is a step in which the power supply rate of the lower heater 27b of 1200 W is controlled to about 75% and heating is performed at 900 W for about 390 seconds.

  Grill pan (wave plate) 40b is heated in steps 1 and 2, and subsequently heated by lower heater 27b.

  By heating the bottom plate 41a of the grill pan (wave plate) 40b from below the bottom plate 41a by the lower heater 27b, the heat of the bottom plate 41a is transmitted to the entire grill pan (wave plate) 40b by heat conduction, and the temperature of the entire grill pan (wave plate) 40b is increased. Surface heating with less unevenness becomes possible. Therefore, the object to be heated is heated by radiant heat from the side surface 41b of the grill pan (wave plate) 40b, the bottom plate 41a, the groove 41g of the bottom plate 41a, and heat conduction from the convex portion 41c provided on the bottom plate 41a.

  Further, the air heated by the lower heater 27b prevents the air from being exhausted by the grill pan (corrugated dish) 40b, so that efficient heating becomes possible.

  In this step 3, the time until the temperature detected by the temperature sensor 70 reaches a specific temperature is measured, the amount of the object to be heated is predicted, and the final heating time and the thermal power are determined. For example, if the elapsed time to reach is short, it is determined that the amount of the object to be heated is small, and the heating time is short and the heating power is adjusted to be weak. Long and the firepower is strongly adjusted.

  In step 4, heating is performed by the same lower heater 27b as in step 3. The heating is a process of controlling the power supply rate of the lower heater 27b at 1200 W at about 75% and heating at 900 W for about 140 seconds.

  Then, in the same manner as in step 3 described above, the grill pan (corrugated dish) 40b is heated by the lower heater 27b, so that the entire grill pan (corrugated dish) 40b can perform surface heating with less temperature unevenness. The radiant heat from the side surface 41b of the wave plate 40b, the bottom plate 41a, the groove 41g of the bottom plate 41a, the heat conduction from the convex portion 41c provided on the bottom plate 41a, and the heat capacity of the bottom plate 41a of the grill pan (wave plate) 40b. An object to be heated is stably heated at a temperature that does not increase or decrease in temperature.

  In step 5, the energization rate of the upper heater 27a of 1400 W is controlled at about 51%, the energization rate of the lower heater 27b of 720 W and 1200 W is controlled at about 33%, and the energization is alternately heated for about 680 seconds at 390 W. This is a step of baking the upper and lower surfaces of the object 30 to be heated. By doing so, the upper heater 27a browns the skin on the upper surface, and the lower heater 27b heats the water that goes down to the lower surface, thereby preventing the lower surface from being smelled by the water.

  In all the processes, the temperature of the grill pan (wave plate) 40b is controlled so that the fat that has flowed out from the pike accumulated in the groove 41g does not ignite or smoke.

  According to the above-described present embodiment, food can be deliciously cooked without soiling the inside of the cooking cabinet.

  Next, the cooking process in which the special selection key 101e in FIG. 23 is input will be described. FIG. 22 shows an example in which the on / off control is performed during the 40-second cycle. FIG. 23 shows an example in which the duty control is performed on and off during the 80-second cycle.

  The steps are roughly divided into steps 1, 2, 3, 4, and 5. Here, the steps will be described below with an example of five saury.

  In the first step 1, in order to raise the temperature of the fish quickly, the duty ratio of the upper heater 27a of 1400 W is controlled at 75% and set to 1050 W, and the duty ratio of the lower heater 27b of 1200 W is controlled at 75% and 900 W. I have to. The heating time is about 30 seconds with a total of 1050 + 900 = 1950 W of the upper and lower heaters 27, and the temperature of the object to be heated is raised. The object to be heated is heated by the upper heater 27a to rapidly increase the temperature, and the temperature of the grill pan (wave plate) 40b is increased by the lower heater 27b. The time required for the temperature detected by the temperature sensor 70 to reach a specific temperature is measured, the amount of the object to be heated is predicted, and the object to be cooked is quickly sewn to start the final heating time and the amount determination to determine the heating power. Heating.

  Then, in the case of “fish roasting” in the step 2 following the step 1, in the main cooking, the power supply rate of the upper heater 27a of 1400 W is controlled to 75% to increase the heating power of 1050 W and the power supply rate of the lower heater 27 b of 1200 W. Heating is performed for 90 seconds with a thermal power of 900 W controlled to 75%. In order to raise the temperature of the fish quickly, the object to be heated is heated by the upper heater 27a to rapidly increase the temperature, and the temperature of the grill pan (wave plate) 40b is increased by the lower heater 27b.

  The upper surface of the object to be heated is directly heated by the upper heater 27a, and the bottom plate 41a on which the object to be heated is not placed is also heated by using the grill pan (corrugated dish) 40b. The lower surface of the object to be heated is also heated, and the lower surface is further heated by the lower heater 27b, so that the entire temperature of the object to be heated increases quickly. Further, the lower surface of the object to be heated is also heated by the heat conduction of the bottom plate 41a, so that the umami component of the fish does not escape.

  The process 1 and the process 2 are performed by heating the object to be heated for 30 seconds and 90 seconds in total of 120 seconds with a large heating power, by setting the power ratio of the upper heater 27a of 1400 W to 75% and the power ratio of the lower heater 27b of 1200 W to 75%. This is a step of raising the temperature of.

  Here, in Steps 1 and 2 for rapidly increasing the temperature of the object to be heated with a large thermal power, despite the provision of the upper heater 27a with the rated power of 1400W and the lower heater 27b with the rated power of 1200W, %, 1400 W and 1200 W were added and heating was not performed at a total of 2600 W. As described above, 1050 W and 900 W were obtained by setting the upper heater 27 a to 1050 W at a conduction rate of 75% and the lower heater 27 b to 900 W at a conduction rate of 75%. In addition, the reason why the total is 1950 W will be described.

  The control unit (not shown) has a voltage detecting means (not shown) which is a general known technique for detecting a fluctuation of the commercial power supply voltage entering the main body 2 and detects the voltage. The main body 2 is made such that the object to be heated is not hindered by burning or insufficient grilling even if the voltage fluctuates from 180 V to 220 V in consideration of a 10% voltage fluctuation of a 200 V power supply.

  Therefore, when the specific selection key 101e described in the embodiment of the present invention is input, the electric power used in the grill unit 4 is set to 1950 W which is 75% of the maximum electric power of the upper and lower heaters 27, especially when a voltage drop occurs. It has enough room to raise the heat.

  If it is detected that the voltage has dropped, by increasing the energizing time in the 80-second cycle and increasing the energizing rate so as to obtain a thermal power equivalent to the preset 1950 W, It is intended to obtain the same baking as the power of 1950 W at the set rated voltage.

  When it is detected that the voltage has fluctuated high, the power supply time is reduced during the 80-second cycle and the control to reduce the power supply rate is performed so that the normal thermal power can be obtained. The purpose is to obtain the same baking as electric power.

  In this manner, even if the voltage fluctuates during cooking, substantially set heat energy is given to the object to be heated. The accuracy of the quantity determination for determining the quantity of

  Further, when the specific selection key 101e is selected, when 100% of the power of the upper and lower heaters 27 is used, the total used power is 2600 W, and when the heating power of about 1.86 times is given, the temperature rises. Since it is fast, the temperature of the object to be heated reaches the temperature at which the amount is determined in a short time. Therefore, the difference in the time until the temperature determination due to the difference in the amount of the object to be heated becomes very small, and it is necessary to determine the amount of the object to be heated from this small difference.

  Here, the duty of the upper and lower heaters 27 is set to 75%, the total power is set to 1950 W, and the thermal power is set so that the accuracy of the temperature judgment based on the difference in the amount of the object to be heated is as high as that of the normal heating. It is about 1.4 times.

  In step 3, the electric power is set to 490 W by controlling the upper heater 27 a with a duty ratio of 35%, and heating is performed for approximately 390 seconds with a duty ratio of the lower heater 27 b of 75% and a heating power smaller than 900 W.

  The grill pan (wave plate) 40b is continuously heated by the upper and lower heaters 27 in the same manner as in Steps 1 and 2.

  The portion to be heated is directly heated by the upper heater 27a from above the grill pan (wave plate) 40b, and is heated by the lower heater 27b from below the bottom plate 41a, so that the heat of the bottom plate 41a is transferred by heat conduction to the entire grill pan (wave plate) 40b. , Surface heating with less temperature unevenness by the whole grill pan (wave plate) 40b becomes possible. Therefore, the object to be heated is heated by radiant heat from the side surface 41b of the grill pan (wave plate) 40b, the bottom plate 41a, the groove 41g of the bottom plate 41a, and heat conduction from the convex portion 41c provided on the bottom plate 41a.

  Further, even when the temperature control is activated or when the power supply to the upper heater 27a and the lower heater 27b is turned on / off by controlling the power supply rate, the temperature at which the temperature rise and the temperature fall are small due to the heat capacity of the bottom plate 41a of the grill pan (wave plate) 40b. To stably heat the object to be heated.

  Further, since the air heated by the lower heater 27b prevents the air from being exhausted by the grill pan (corrugated dish) 40b, efficient heating is possible.

  In this step 3, the time until the temperature detected by the temperature sensor 70 reaches a specific temperature is measured, the amount of the object to be heated is predicted, and the final heating time and the thermal power are determined. For example, if the elapsed time to reach is short, it is determined that the amount of the object to be heated is small, and the heating time is short and the heating power is adjusted to be weak. Long and the firepower is strongly adjusted. The initial setting is five fishes. If the time is short, it is determined that the amount is small (there is little fish), and the heating time is adjusted to be short.

  In step 4, control is performed with the power supply rate of the upper heater 27a set to 75%, the power is set to 1050 W, and the heating power of the lower heater 27b is increased. This is a step of heating for seconds.

  In the step 5, the upper heater 27a is controlled at a duty ratio of 70%, and the power is 1050W, which is larger than the lower heater 27b. This is a step in which the heating power of the lower heater 27b is maintained and the control is performed at a conduction rate of 75%, and heating is performed at a power of 900 W for approximately 147 seconds. In step 4, the heating power of the upper heater 27a is reduced somewhat to prevent overheating. This is a step of baking the upper and lower surfaces of the object to be heated. By doing so, the upper heater 27a browns the skin on the upper surface, and the lower heater 27b heats the water that goes down to the lower surface, thereby preventing the lower surface from being smelled by the water.

According to the above-described embodiment, the object to be heated can be deliciously cooked in a short time without soiling the cooking chamber.

2 Main body 5 Operation section 26 Cooking room 26e Opening 27 Heater 27a Upper heater 27b Lower heater 41 Cooking vessel 70 Temperature sensor 101e Specific selection key HY Specific menu

Claims (2)

A cooking cabinet that opens on the front of the main unit,
An upper heater provided above the cooking chamber;
A lower heater provided below the cooking chamber,
A cooking container that is disposed between the upper heater and the lower heater, and on which an object to be heated is placed,
An operation unit for setting the heating of the object to be heated,
A temperature sensor for detecting the temperature of the cooking vessel,
A control unit that controls the upper heater and the lower heater according to the setting of the operation unit and the detected temperature of the temperature sensor,
The operation unit is provided with an input key capable of selecting heating for alternately energizing the upper heater and the lower heater, and heating for energizing simultaneously with the upper heater and the lower heater,
The control unit controls the energization of the upper heater and the lower heater according to the setting of the input key, and simultaneously heats both the upper surface and the lower surface of the object to be heated,
It is a value smaller than the total value of the maximum power value that can be energized to the upper heater and the lower heater, and is substantially equal to the total value of the electric power value to be supplied to the upper heater and the lower heater at the start of heating the object to be heated. and heating the first sum is equal, the process of heating the first sum is smaller than the second sum, having at least two steps of the second sum A heating cooker for determining the amount of the object to be heated based on a time required for the temperature detected by the temperature sensor to reach a specific temperature in the step of heating at step ( c). The cooking device according to claim 1,
Further, voltage detecting means for detecting a voltage of a power supply connected to the upper and lower heaters is provided,
The control unit is configured to set heating to energize simultaneously with the upper heater and the lower heater when heating the object to be heated, and when the power detected by the voltage detecting means is higher than a rated voltage, the upper heater and the lower heater are set. A heating cooker characterized in that an energization rate to a heater is reduced and both an upper surface and a lower surface of the object to be heated are simultaneously heated.

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