JPH0367931A - Cooking device - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application Page 2 The present invention relates to a heater equipped with an electric heater.

Conventional technology Charcoal has traditionally been considered the best way to grill fish.

This is thought to be because charcoal fires emit high radiation and also emit a large amount of infrared radiation with a long wavelength range.

In other words, to grill fish deliciously, the surface must be nicely charred and fragrant, and the inside must be moist and soft.

It is said that it is best to bake at a surface temperature of 180°C and an internal temperature of 70°C.

This is because the unsaturated fatty acids contained in fish do not oxidize at 180°C, and blood coagulates when the internal temperature reaches 70°C.

Charcoal fire satisfies these various conditions, and uses a large amount of far infrared rays to quickly raise the internal temperature.
Radiation allows fish to be grilled without raising the ambient temperature significantly.

Now, when grilling fish over charcoal, we fan the fish with a fan to drive away the smoke, which is also an essential operation for grilling delicious fish. This blast of air not only removes smoke and water vapor, but also allows you to quickly start the charcoal fire and adjust the heat as you like.

Furthermore, when the fish is heated with a fan, the radiation of the heat source fluctuates, which seems to play an important role in grilling the fish deliciously. Even when grilling fish next to the grill, which is generally said to be delicious, the radiant heat constantly flickers.

In other words, a certain amount of weak radiation is constantly 5. It seems that baking will be more delicious if a very low frequency cycle is repeated in which strong radiation is emitted at one moment and the radiation weakens at the next moment, rather than hitting Q. This is due to the strong radiation cycle. This seems to be because the unevenness is improved by a weak radiation cycle as the radiation progresses.

Now, there is an electric heater as a heat source that emits high radiation similar to that of a charcoal fire. Electric heaters have been used in various types of pottery.

In a roaster equipped with such an electric heater, the amount of radiation from the heater gradually increases as heating begins, and either saturates at a certain amount, or the temperature inside the oven is maintained at a constant value by a temperature sensor. It was either operated intermittently or something like that.

In addition, to improve baking performance, configurations in which the heater is movable and brought closer to the food have already been commercialized in toaster ovens and microwave ovens, but the position of the heater is fixed at least during cooking.

Problems to be Solved by the Invention However, in such a conventional grilling device, the radiation from the heater was too strong, making it difficult to grill fish well.

In other words, the fish tends to be unevenly browned, and even though the surface is charred, the blood inside the fish does not coagulate at temperatures below 70°C, making it look raw.

If you increase the distance between the heater and the fish, you can create what is called a ``distant strong flame''.
can be realized, making it easier to solve such problems, but on the other hand, a considerable amount of radiation from the heater is required, and 100
Home wiring for Pol-1 was difficult due to the power supply capacity of 5 pages. In addition, the height of the heating chamber has to be increased in order to maintain the distance, which has the disadvantage of compromising compactness.

Therefore, the first object of the present invention is to provide a cooking device in which the surface temperature and internal temperature are ideally raised by moving the electric heater and fluctuating the radiation from the heater, and which also causes less uneven cooking. There is.

The second purpose is to provide a cooking appliance that uses a plurality of fixed heaters and changes the power supply ratio to fluctuate the radiation from the heaters and ideally raise the surface temperature and internal temperature. It is in.

Means for Solving the Problem Therefore, in order to achieve the first object, we have invented the present invention.It is provided with a driving means for moving an electric heater, so that the electric heater is movable, and the electric heater is moved around during cooking. It is something that moves in a tlI manner.

In order to achieve the second object, the present invention includes a plurality of electric heaters, and periodically changes the power supply ratio to the plurality of electric heaters during cooking.

Page 6 Effect The cooking device of the present invention has a movable electric heater, and by not moving the heater periodically during cooking, the radiation from the heater fluctuates, and the surface temperature rises in a well-balanced manner with the internal temperature. Good baked results with less uneven baking can be obtained.

In addition, by periodically changing the power supply ratio to multiple electric heaters during cooking, the radiation from the heaters fluctuates, and the surface temperature changes in a well-balanced manner with the internal temperature, resulting in good grilled bittern. can get.

Embodiment 1 A cooking device according to an embodiment of the present invention will be described with reference to the drawings.

FIG. 2 is a perspective view of the main body of a cooking device according to an embodiment of the present invention, and the front surface of the main body 1 is equipped with door bodies 2 and 1 that can be opened and closed, and an operation panel 3. 3L is provided with various heating command keys 4, which are used to select the heating method depending on the object to be heated.

FIG. 3 on page 7 is a block diagram showing the configuration of a cooking device in an embodiment of the present invention.

An object to be heated 5 such as fish is placed on a grill 6 and placed in a heating chamber 7.
will be stored in. A fixed electric heater 8 is installed in the upper part of the heating chamber 7, and an electric heater 10 movable by a driving means 9 such as a motor is installed in the lower part.

The power supply to the electric heaters 8 and 10 and the operation of the driving means 9 for moving the electric heater 10 are controlled by a control unit 11.

Now, the heating command manually entered from the heating command key 4 on the operation panel is decoded by the control unit 11, and first, power supply to the electric heaters 8 and 10 is started in order to execute the commanded heating.

When heating is started, the control unit 11 controls the driving means 9 to periodically swing the electric heater 10 for at least one period. Such a swing may occur during the entire heating period, or during the latter half of cooking when the intensity from the heater increases.

FIG. 1 is a cutaway perspective view of a main part showing how the electric heater moves, and the electric heater 10 periodically swings around the object to be heated 5 in the heating chamber 7 in the direction of the arrow.

This swing causes the radiation reaching the object to be heated 5 from the electric heater 10 to fluctuate, thereby improving the baking quality.

Moreover, with this configuration, uneven baking due to the shape of the heater can be eliminated.

Note that the cooker in this embodiment is not limited to the electric heater on the bottom surface, but may be applied to the heater on the top surface. Furthermore, a configuration in which the upper and lower heaters are movable is also possible.

Furthermore, it goes without saying that the present invention can be applied to cookers that do not have heaters on the top or bottom, but only have heaters on the top or bottom.

Next, another configuration of the present invention will be explained. Second
In this configuration, the electric heater 10 is not movable but is fixed to the wall surface of the heating chamber. And the time chart in Figure 4 (a)
As shown in the figure, power is alternately supplied to the two electric heaters A and B. Therefore, the amount of radiation generated from the electric heater is not a constant amount, but changes every nine pages. In other words, the amount of radiation fluctuates.

Figure 4 (1)) is an example in which the power supply to the two heaters is not alternately interrupted, but the ratio of the supplied power is alternately changed, and as in (a), the fluctuation in the amount of radiation is arise. In this embodiment, since there is no period during which the electricity supply to the heater is completely stopped, the radiation amount fluctuates gradually.

Note that the cooker in this embodiment is not limited to the electric heater on the bottom surface, and may be applied to a plurality of heaters on the top surface. Furthermore, a configuration in which the present invention is applied to upper and lower heaters is also possible.

Furthermore, it goes without saying that the present invention can be applied to cookers that do not have heaters on the top or bottom, but only have heaters on the top or bottom.

Effects of the Invention As described above, in the cooking device of claim (1), the following effects can be obtained.

In other words, by making the electric heater movable and placing the heater on a shelf during cooking, the radiation from the heater or lO base will fluctuate, and the surface temperature of the fish will rise in a well-balanced manner with the internal temperature. You can get a nice baked finish.

Also, since the electric heater moves, the browning color does not depend on the shape of the heater, resulting in a finish with less uneven baking.

Similarly, in the cooker of claim (2), by periodically changing the power supply ratio to the plurality of electric heaters during cooking, the radiation from the heaters fluctuates, and the surface temperature is balanced with the internal temperature. The temperature rises and good baked goods are obtained.

[Brief explanation of drawings]

Fig. 1 is a cutaway perspective view of essential parts showing the movement of the electric heater of a cooking device according to an embodiment of the present invention, Fig. 2 is a perspective view of the main body of the cooking device, and Fig. 3 shows the structure of the cooking device. The block diagram shown in FIG. 4 is a time chart showing a mode of power supply to electric heaters of another configuration of the present invention, and FIG. 4(a) shows an example in which power is supplied alternately to two electric heaters. , the same figure (b
) is alternately applied to two electric heaters (an example of changing the ratio of power supply by -1 is shown on page 1). Item to be heated, heating chamber, Fig. 1 Driving means, 0 electric heater, ■ control Department.

Claims (2)

[Claims] (1) A heating chamber that stores an object to be heated, an electric heater that is coupled to the heating chamber and heats the object to be heated, a control section that controls power supply to the electric heater, and a drive means that moves the electric heater. A cooking appliance, characterized in that the control section controls the driving means during at least one period of power supply to the electric heater, and periodically moves the electric heater. (2) A heating chamber that stores an object to be heated, a plurality of electric heaters that are coupled to the heating chamber and heat the object to be heated, and a control section that controls power supply to the electric heater, and the control section includes: During at least one period of power supply to the electric heater,
A cooking appliance characterized in that a power supply ratio to the plurality of electric heaters is periodically changed.