JPH0143214B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a so-called hot air circulation heating cooker that increases the temperature inside a heating chamber using hot air. Cooking equipment is provided.

If you perform the fermentation necessary for bread making with conventional hot air circulation heating cookers,
There is no problem with the primary fermentation, which involves rolling the dough into a container and covering it with a damp cloth for about an hour, but after the primary fermentation, remove the gas, divide it into bite-sized pieces, roll them, let them rest for 15 to 20 minutes, and then let them rest for about 15 to 20 minutes. During the secondary fermentation, which takes about 30 minutes, the surface of the bread dries out due to the hot air circulation, resulting in many cracks in the bread after baking, a hard surface, and a loss of flavor. To avoid this, it is best to apply moisture to the surface of the bread during the secondary fermentation using dew. If the moisture is applied optimally, the bread will be good, but if there is too little or too much water, the taste and shape of the baked bread will vary greatly. , could not be commercialized. Therefore, in conventional hot air circulation cooking devices that claim to be capable of fermentation, there are cases in which separate upper and lower heaters are installed in the heating chamber for fermentation, and those in which fermentation is carried out by these upper and lower heaters, and high-frequency heating devices. In the case of a so-called microwave oven that is integrated with a device, a method has been adopted in which fermentation is performed using low-power, high-frequency waves. These methods have the drawback of high costs and high frequency heating, which has a sterilizing effect, which reduces yeast and prevents sufficient fermentation.

The present invention relates to a hot air circulation type heating device that eliminates the above-mentioned drawbacks, and will be explained below using an example in which the present invention is implemented in a high-frequency heating device with a heater.

In FIGS. 1 and 2, there is a heating chamber 2 in the main body 1 for cooking food. A door 3 is attached to the front opening of the heating chamber 2 so as to be openable and closable. A power supply port 4 is formed on the upper wall of the heating chamber 2 and is connected to a magnetron 5, which is a high frequency generator, through a waveguide 6, and radiates high frequency waves into the heating chamber 2. The power supply port 4 is covered with a cover 7 made of a dielectric to prevent food particles, water vapor, etc. from entering the waveguide 6.

A magnet-driven rotary mounting table 8 is installed on the bottom wall of the heating chamber 2.
is attached, and a saucer 9 is placed on top of this.
That is, a magnet A10 is attached to the lower part of the rotary mounting table 8, and a pulley A11 is attached to the bottom wall outside the heating chamber.
When rotates, magnet B attached to pulley A11
12 rotates, the magnet A10 is attracted to the magnet B12, and the rotary mounting table 8 supported by the rollers 13 rotates. The bottom wall of the heating chamber and the metal plate 14 to which the magnet is attached are made of non-magnetic metal plates such as SUS304 and aluminum, so that magnetism can pass through them.

Next, a compartment 16 is provided on the rear wall outside the heating chamber with a diaphragm plate 15, and the compartment 16 is equipped with a heater 17 that increases the temperature inside the heating chamber 2, and circulates the air in the heating chamber 2 and compartment 16. A fan 18 is attached to the vehicle.
The rear wall 19 of the heating chamber is provided with an inlet 20 corresponding to the center of the fan 18, and air outlets 21 are provided on the left, right, upper and lower sides, so that when the fan 18 rotates, air circulates as shown by the arrows in FIG. That is, the air in the heating chamber 2 enters the compartment 16 through the suction port 20, and the air that enters the compartment 16 is heated by the heater 17, becomes hot air, and is blown out into the heating chamber 2 through the blow-off port 21, causing heating. An object to be heated 22 placed on a saucer 9 rotating in a chamber 2 is heated and cooked. As shown in FIG. 2, the saucer 9 is made up of a food placement table 23 made of a metal plate and a support plate 24 made of a metal plate.The food placement table 23 and the support plate 24 are made of small metal plates or rods. Since they are connected by the formed feet 25, the air outlet 21 is located below the food placing table 23.
Since the hot air blown from the food table 23 passes around the lower part of the food table 23 and enters the absorption port 20, the food table 23 is heated evenly and uniformly, and the food to be heated can be browned. Further, when the ambient temperature in the heating chamber 2 exceeds a certain level, the temperature detecting device 26 attached to the compartment side of the air outlet 21 controls the electric power input to the heater 17 to maintain the temperature in the heating chamber constant.

Next, a method for rotationally driving the rotary mounting table 8 and circulation fan 18 will be explained. These are driven by one motor, and one pulley B28 is attached to this motor 27 and made integrally with the other, and the other is a pulley C attached to the shaft 29 of the circulation fan 18.
30 drives the circulation fan 18 via belt A31, and the others drive the worm gear 3 via belt B32.
3, and a pulley E3 attached to the output shaft of the worm gear 33.
5 to rotate the pulley A11 via the belt C36 to drive the rotary mounting table 8. The magnetron 5 is cooled by a fan motor 37, and the cooled air passes through an air guide 38 and an exhaust guide 39 to exhaust steam generated in the heating chamber during high frequency operation.

Next, the heat insulating plate installed adjacent to the heating chamber wall will be explained. There are two heat insulating plates A on the upper wall of the heating chamber.
40 with a certain gap removed, and
The upper heat insulating plate A extends to the top of the waveguide 6. On the rear wall of the heating chamber, a diaphragm plate 1 forming a compartment 16 is installed.
Attach the heat insulating board B41 to the rear of the heat insulating board B.
A bearing 4 supporting the shaft 29 of the circulation fan 18 at 41
2. Attaching the bearing mounting plate 43. On the side wall of the heating chamber, a heat insulating plate C is made with a constant distance from the side wall of the heating chamber, and its lowermost part is bent into a substantially L shape, and the lowermost part is attached so as to be in contact with the bottom wall of the heating chamber.

Next, the electric circuit will be explained with reference to FIG. The selection switches 45 and 46 are set to contact A, and the switches 48 and 49 of the timer motor 47 are on, that is, connected to contact A, and the operating switches 50 and 51 are turned on.
When turned on, the motors 27, 37 rotate and a voltage is applied to the high voltage transformer 52, causing the magnetron 56 to oscillate with the capacitors 53, 54 and diode 55 of the voltage doubler circuit. At this time, the coil 58 of the electromagnetic changeover switch 57 is not energized, so it is turned on, and the capacitors 53 and 54 are connected in parallel to obtain a strong output. When the switches 48 and 49 are off and the switch 60 of the timer motor 59 is on, the electromagnetic selector switch 5
The coil 58 of No. 7 is energized, the switch 57 is turned off, and only the capacitor 53 is present, resulting in a weak high frequency output.

Next, turn the contacts of the selection switches 45 and 46 to ``A'', turn the contact of the fermentation switch 61 to ``A'', and turn on the operation switches 50 and 51 to turn the turntable 8.
The motor 27 that rotates the circulation fan 18 rotates and energizes the heater 17 . When the temperature inside the heating chamber 2 reaches a certain temperature, the switch 62 of the temperature adjustment device 26 is activated.
is turned off, and then turned on and off to maintain a constant temperature in the heating chamber and cook the object to be heated 22. When the contact point of the fermentation switch 61 is closed, the temperature control device 26 is set to 40°C necessary for fermentation, and the operating switches 50 and 51 are turned on, the heater 17 generates heat and voltage is applied to the delay circuit 63, which activates the delay relay. 64 is turned on and the motor 27 rotates. When the temperature in the heating chamber exceeds the maximum temperature during fermentation, the switch 62 of the temperature control device 26 is turned off, and the heater 17 is immediately turned off, but the motor 27 is turned off by the amount of time delayed by the delay circuit 63 (for example, from 30 seconds to 1 minute). It turns off after a delay of about 30 seconds. In other words, the air inside the heating chamber is circulated during this delay time, reducing the temperature difference between the top and bottom.

Next, FIG. 4 shows another embodiment of the present invention.
The delay circuit is different from the one shown in the figure, which reduces the electrical input to the heater.

That is, a diode 66 is provided in parallel with the fermentation switch 65, and these and the heater 17
is controlled by a switch 67 of the temperature control device.

In the circuit of this embodiment, the selection switch 45,
Set the contact point of 46 to RO and turn on the fermentation switch 61.
The motor 2 rotates the rotary mounting table 8 and circulation fan 18 by turning on the fermentation switch 65 and turning on the operation switches 50 and 51.
7 rotates and at the same time energizes the heater. Heating chamber 2
When the temperature inside the heating chamber reaches a certain temperature, the switch 67 of the temperature control device is turned off, and then turned on and off to bring the inside of the heating chamber to a constant temperature and cook the object 22 to be heated. Connect the contacts of fermentation switch 61 to switch 65.
When the temperature controller is set to 40°C, which is necessary for fermentation, and the operating switches 50 and 51 are turned on, the motor 27 turns off the temperature controller switch 6.
Since current flows through switch 67, it rotates only when switch 67 is on. Furthermore, the current flowing through the heater 17 is halved because it passes through the diode 66.

As is clear from the above explanation, the following effects can be expected according to the present invention.

(1) During the fermentation of bread, etc., the rotation time of the circulation fan is controlled by detecting when the heater is turned off, so the secondary fermentation of the bread can take up to 30 minutes depending on the ambient temperature.
If you try to do it for a few minutes, the heater on time will be
By controlling the rotation time of the circulation fan to about 3 to 4 minutes, there is almost no drying of the dough surface due to the rotation of the circulation fan, and this heating cooker produces delicious and clean bread. can be provided.

(2) In conventional hot air circulation type heating cookers,
Compared to a system in which sheathed heaters are installed above and below the heating chamber for fermentation, the present invention does not require sheathed heaters above and below, making it more economical, the effective space inside the heating chamber is larger, and it is easier to clean. Improved usability. Furthermore, since there is no heater on the bottom wall of the heating chamber, a rotating mounting table can be attached as in the embodiment, and a cooking device with good heat distribution can be obtained. Furthermore, when fermentation is carried out in two stages, the temperature difference between the top and bottom becomes a problem, and various efforts have been made to eliminate the temperature difference between the top and bottom, but this can be solved with the present invention by controlling the rotation time of the circulation fan.

(3) That is, by rotating the circulation fan for about 30 seconds to 1 minute after the heating device is turned off, the temperature difference between the upper and lower sides can be made uniform. If the heating device and the circulation fan are turned off at the same time, the amount of heat accumulated in the heating device moves to the top, creating a temperature difference between the top and bottom. However, if the circulation fan uses a delay relay and continues to rotate even after the heating device is turned off, the heating device is cooled, so the upward movement of heat is extremely small.
Therefore, even if the capacity of the heating device is large, the temperature difference between the top and bottom is extremely small, and good fermentation can be achieved.

(4) Also, by reducing the electrical input to the heater, the amount of heat accumulated in the heater when the heater is energized will be reduced, and even if fermentation is carried out in two stages, the difference in temperature between the top and bottom will be extremely small, resulting in uniform fermentation. In other words, when the circulation fan stops, the amount of heat accumulated in the heater moves, but if you reduce the number of watts to reduce the amount of heat accumulated, even after the circulation fan stops, the difference in temperature between the top and bottom will decrease, resulting in good fermentation. is obtained.

[Brief explanation of drawings]

Fig. 1 is a top sectional view of a heating cooker showing one embodiment of the present invention, Fig. 2 is a front sectional view of the same, Fig. 3 is an electric circuit diagram of the same, and Fig. 4 is an electric circuit of another embodiment of the same. It is a diagram. 2...Heating chamber, 8...Rotating table (turntable), 17...Heater, 18...Fan, 27
...Motor, 45, 46...Selection switch, 5
0,51...operation switch, 61,65...fermentation switch, 63...delay circuit.

Claims (1)

[Scope of Claims] 1. A heating chamber that stores and cooks an object to be heated within a main body, a heating device that increases the temperature within the heating chamber, and a fan that circulates air near the heating device and air within the heating chamber. a temperature adjustment device that detects the temperature in the heating chamber and controls input to the heating device; and a heating cooker having a fermentation mode as a heating method of the heating device, the temperature adjustment device heating the heating device during the fermentation mode. The operation circuit of the fan device includes a delay means that detects the room temperature and turns on and off both the heating device and the fan device, and turns off the fan device after a certain period of time has passed after the heating device is turned off. A heating cooker. 2. A heating chamber for storing and cooking an object to be heated in the main body, a heating device for increasing the temperature in the heating chamber, a switching device for setting the consumption amount of the heating device between high and low, and a heating device near the heating device. A fan device that circulates air and air in a heating chamber, a temperature adjustment device that detects the temperature in the heating chamber and controls input to the heating device, and a heating cooker that has a fermentation mode as a heating method of the heating device, A cooking device characterized in that, in the fermentation mode, the temperature adjustment device detects the temperature of the heating chamber, turns on and off both the heating device and the fan device, and operates the heating device at a low consumption rate.