WO2010021178A1

WO2010021178A1 - Heating cooker

Info

Publication number: WO2010021178A1
Application number: PCT/JP2009/059012
Authority: WO
Inventors: 秀樹吉川; 幸男川田; 健三高橋; 和善根岸; 健太郎橋元
Original assignee: 三菱電機株式会社; 三菱電機ホーム機器株式会社; 富田真司
Priority date: 2008-08-19
Filing date: 2009-05-14
Publication date: 2010-02-25
Also published as: JP5159887B2; CN102123636B; KR101258343B1; CN102123636A; JPWO2010021178A1; HK1155049A1; KR20110041518A; TWI378786B; TW201026261A

Abstract

Provided is a heating cooker that efficiently and stably condenses steam that is generated in an inner kettle during processes such as rice-cooking. To collect, by the action of condensation, steam that is generated from the inner kettle (2) housed inside a main body (1) of the heating cooker while performing prescribed processes with a heating source, the heating cooker is provided with a tank (21) that can store water above a prescribed volume and level, and a duct (7) that connects the internal space of the inner kettle (2) to the tank (21) and serves as an exhaust path for the steam. A connecting tube (26) for exhausting steam from the duct (7) is provided in a form to sink no lower than a constant depth H into the water at a prescribed level stored in the tank (21).

Description

Cooker

The present invention relates to a cooking device equipped with a steam processing device that cools and condenses steam.

Conventionally, there has been a method in which steam discharged from a heating cooker is led into a container containing cooling water, cooled, and diffused into water to condense water (see, for example, Patent Document 1).

Japanese Patent Laid-Open No. 03-231613 (see claims).

However, the above-mentioned conventional cooking device has a pan provided with a steam discharge hole, and a heat exchange device attached to the outside of the pan, and a steam discharge path is provided between the heat exchange device and the steam discharge hole. A steam blower is installed in the passage, and steam generated during cooking with this blower is forcibly discharged to the steam discharge passage, and steam is discharged into the water of the heat exchange device, so that the steam exchanges heat with water, and the temperature of the steam The structure for condensing the generated steam efficiently and stably is not particularly mentioned, and the principle for simply condensing the steam generated in the heating cooker It was only disclosed about the general composition.

The present invention has been made to solve the above-described problems, and an object of the present invention is to obtain a heating cooker equipped with a steam treatment device capable of condensing steam efficiently and stably.

That is, the heating cooker according to the present invention collects steam generated during the predetermined cooking process operation from the inner pot portion closed by the lid body by the condensing action, so that the volume and water level of the predetermined amount or more are recovered. Water tank, and a steam passage provided inside the main body and serving as a steam discharge passage communicating with the inner space of the inner pot, the tank is detachably fixed to the main body, and inside the tank, One end opening is connected to the steam passage, and the other opening is configured to dispose a communicating pipe that is immersed in water at a predetermined water level stored in the tank.

With the configuration as described above, according to the present invention, it is possible to efficiently and stably condense the steam generated from the inner pot inside the main body during the execution of the predetermined cooking process accompanied by the generation of steam into the tank. For this reason, since this cooker hardly ejects high-temperature steam into the room, there are less restrictions on the installation location in the home.

The perspective view at the time of lid opening of the heating cooker main body which shows Embodiment 1 of this invention. The longitudinal cross-sectional view of the heating cooker of FIG. The principal part perspective view of the heating cooker of FIG. The principal part longitudinal cross-sectional view of the heating cooker of FIG. Explanatory drawing of the steam processing apparatus attachment / detachment state of the heating cooker of FIG. Rice cooking process explanatory drawing of the heating cooker of FIG. Control explanatory drawing of the heating cooker of FIG.

Embodiment 1 FIG.
Embodiment 1 of the present invention will be described below with reference to FIGS. 1 is a perspective view when the lid of the main body of the heating cooker showing Embodiment 1 of the present invention is opened, FIG. 2 is a longitudinal sectional view of the cooking device, and FIG. 3 is a perspective view of a main part of the cooking device of FIG. 4 is a longitudinal sectional view of the main part of the heating cooker in FIG. 1, FIG. 5 is an explanatory view of the steam treatment device attached / detached state of the heating cooker in FIG. 1, and FIG. 6 is a rice cooking process diagram of the heating cooker in FIG. FIG. 7 is a control circuit configuration diagram of the cooking device of FIG. In addition, in each figure, the example of the rice cooker is shown as a heating cooker.

In the first embodiment, reference numeral 1 denotes a heating cooker body having a vertically rectangular or square plane shape, and inside this is a planar circular magnetic metal inner pot 2 having an open upper surface, and the inner pot of the inner pot. A lid 3 supported by a hinge mechanism (in FIG. 2, a pivot shaft 31 serving as a rotation center thereof) is supported at one side edge of the rear portion of the main body 1 so as to close the upper surface opening so as to be freely opened and closed; A heating means (hereinafter referred to as “heating source”) 4 for generating energy for heating the inner pot 2 is provided. This heating source is of the induction heating type, and an induction heating coil in the form of a stranded wire made by bundling a large number of thin copper wires with a wire diameter of about several tens of microns is an actual heating body. It becomes. This heating coil is installed so as to face the outer bottom surface of the inner pot 2 with a wide contact or a small gap.

Inside the lid 3, good heat conduction is provided with an annular lid seal rubber 5 for preventing vapor from leaking between the upper surface of the inner pot 2 and the lid 3 when the lid 3 is closed. A circular inner lid 6 made of a conductive metal is detachably fixed. A part of the inner lid 6 is formed with a steam generating port 6a for discharging steam generated in the inner pot 2 to the outside. The diameter of this steam generation port is about 4 mm (Φ4), but since a total of nine are provided in one place, the total area is about 1.13 square centimeters.

The lid 3 is made of a plastic outer case 3A integrally molded so as to continuously cover the four surrounding surfaces from the upper surface thereof, and a partition plate 3B covering the entire lower surface of the outer case with a predetermined gap S. A sealed room 32 that stores a liquid crystal display screen 30 serving as a notification unit is partitioned and formed using the gap S between the partition plate and the outer case 3A. Note that “notification” in the present invention refers to notification by means that can be recognized visually or audibly, and “display” refers to changes in characters, symbols, illustrations, colors, presence / absence of light emission, light emission luminance, etc. By using such visual means, the operating state of the heating source 4 and related information (including the purpose of notifying abnormal use and the purpose of notifying the occurrence of abnormal operating conditions) are visually displayed to the user. This is an operation that informs

On the left side below the partition plate 3B of the lid 3, a hollow plastic duct 7 having a steam passage 7A through which steam that has passed through the steam generating port 6a is formed is detachably fixed to the partition plate 3B. ing. FIG. 3 shows a state in which the duct 7 is removed from the partition plate 3B and disposed on the inner lid 6. As shown in FIG. 4, the duct 7 is formed by aligning the upper case 7C and the lower case 7D covering the lower surface opening of the upper case from above and below, and connecting peripheral edges thereof with screws or simple coupling means (for example, a claw and this is engaged). And are installed on the lower surface side of the lid 3. That is, the space between the upper case 7C and the lower case 7D becomes the steam passage 7A.

At one end on the front side of the duct 7 (on the side of the steam treatment device 20 to be described later), the duct 7 is formed of a rubber blended with silicone or the like to prevent the steam from leaking to the outside from between the steam generation port 6a and the steam passage 7A. The sealing material 9 is fixed.

Further, in the middle of the duct 7, there is formed a tapping 8 for damming out spills (spills) other than steam and returning it to the inner pot 2. The bottom surface 7B of the steam passage 7A formed inside the duct 7 is inclined in the direction of descending toward the other end with the twisted bar 8 as the apex (see FIG. 4). Even if effluent other than the steam is discharged from the steam generation port 6a, the squeeze back 8 prevents the steam from flowing out from the duct 7 to the steam processing apparatus 20 side. The maximum channel cross-sectional area of the upstream portion of the twister is about 4.9 square centimeters (the horizontal diameter is Φ25 mm channel cross section), but the portion directly above the twister 8 is the narrowest place ( The flow passage cross-sectional area is about 1.4 square centimeters (height 7.5 mm × width 19.0 mm).

The steam processing device 20 includes a water tank 21 that can store water for performing steam processing (processing for condensing steam discharged from the steam generating port 6 a in the steam processing device), and an upper surface opening of the water tank 21. A tank lid 22 that can be freely opened and closed, a trumpet-shaped sound deadening material 23 for reducing the condensation sound generated during steam treatment, and a design portion of the water tank 21 are formed so as to be detachable from the water tank 21. The fixed tank cover 24, the seal plate 25 serving as a double lid for preventing the water in the water tank 21 from leaking from the tank lid 22 to the outside, and the water condensed in the water tank 21 A check valve (not shown) for preventing return to the inner hook 2 and a communication pipe 26 to be described later are provided.

The water tank 21, the tank lid 22, the sound deadening material 23, the tank cover 24, and the communication pipe 26 are all formed by molding from a plastic material.

Even if the water in the water tank 21 after the steam treatment is spilled when the water tank 21 is transported or set (hereinafter referred to as “handling”), the temperature of the water tank 21 does not burn, for example, 55 ° C. or less. It is designed to be able to store a large volume of water and not to overflow even if the capacity increases after steam treatment, and to store it sufficiently. For example, when the heating body 4 has the maximum heating power of 1400 W and the capacity to cook a maximum amount of rice 5.5, the effective volume of the water tank 21 is 1450 CC, and the specified water amount before the start of cooking is 1000 CC (1 liter). Yes.

On the lower surface of the tank lid 22, a communication pipe 26 that communicates the duct 7 with the inside of the water tank 21 extends vertically downward from the lower surface of the tank lid 22 by integral molding. Further, the muffler 23 is fixed to the outer peripheral surface of the lower end of the communication pipe 26 by a fitting mechanism. Note that the diameter of the communication pipe 26 is substantially the same from the upper end to the whole, and the diameter of the other portions except the fitting portion of the silencer 23 at the lower end is approximately 17 mm × 17 mm. The area is about 2.89 square centimeters.

In the communication pipe 26, when the tank lid 22 is closed to the water tank 21, the lower end opening 23 a of the silencer 23 fixed to the lower end of the communication pipe 26 has a certain depth from the surface of the water accumulated in the water tank 21 ( H) The relationship between the length in the vertical direction and the size (height) of the tank 21 is considered so as to be located at the position. This is because if the submerged depth of the lower end opening 23a of the sound deadening material 23 with respect to the water tank 21 is not set appropriately and is shallower than the required depth, the steam released from the lower end opening 23a is sufficient for the water in the water tank 21. This is because the steam treatment is poor because it cannot be brought into contact with the surface of the water and is levitated and released to the atmosphere.

Therefore, the constant depth position (H) is set so that all the steam generated from the steam generating port 6a can be condensed even when the heating source 4 is energized with the maximum heating power. Is determined from the speed at which the steam bubbles blow up and the speed at which the steam cools back to the water. In this embodiment, the depth is set as an allowable value in the range of 80 mm to 90 mm (this allowable value is reliably managed by a water amount sensor 48 and a water level sensor 47 described later). The “steam” here refers to steam that is generated inside the inner pot 2 in the “rice cooking process” and “murmuring process”, which will be described later, and is guided from the communication pipe 26 by the duct 7. In this form, the steam from the “water absorption process” to the “heat retention process” can be recovered. In addition, in this embodiment, the heat insulation process refers to up to 8 hours after the end of the “smoothing process”, but the length of this time can be appropriately changed.

The check valve is provided at the upper part of the communication pipe 26 and at a position where the check valve is not immersed in the water stored in the water tank 21, and when the pressure between the inner pot 2 and the steam passage 7 decreases ( This occurs after the rice cooking process and the unevenness process are completed), and the check valve valve body naturally opens the outside air inlet from the pressure difference and takes in the outside air, so that the air pressure in the inner pot 2 Has the effect of returning to atmospheric pressure. Thereby, the reverse flow phenomenon that the water in the water tank 21 is sucked out toward the inner pot 2 can be prevented.

In addition, since the tank cover 24 is fixed to the water tank 21, even if the water inside the water tank 21 becomes high temperature after the steam treatment, the steam treatment device 20 can be touched without being burned. (The water tank 21 is designed so that it does not become so hot as to cause such burns even during cooking and at the end of cooking. This point will be described later). Also, several small-diameter vent holes 27 are formed on the upper surface of the tank lid 22. 22 A is an opening formed in the tank lid 22, which is the upper end opening of the communication pipe 26. In a state where the lid 3 is closed, the seal material 9 of the duct 7 comes into close contact so as to surround the rim of the opening 22A, and the steam passage 7A of the duct 7 does not communicate with the outside in the middle. The communication pipe 26 is surely communicated to the inside.

Further, as shown in FIG. 5, the steam processing apparatus 20 is detachably attached to the front portion of the bottom plate 33 constituting the bottom surface of the main body 1 by a fitting structure such as a claw. Thereby, also when setting water in the tank 21, the whole steam processing apparatus 20 can be removed from the main body 1, and can be directly taken to a water tap or the like. That is, when the water tank 21 itself is lifted upward with the lid 3 opened, the water tank 21 can be easily removed from the main body 1, and if the tank lid 22 is further removed, the communication pipe 26 as well as the inside of the water tank 21 can be removed. Can be easily cleaned and has good cleaning properties.

Further, the back side of the water tank 21 of the steam treatment apparatus 20 is placed on the bottom plate 33 of the main body 1 so as to face the outer front surface of the main body 1 with a minute gap of 1 to 2 mm or less. That is, the water tank 21 is configured to come into contact with room air on the three sides except for the portion (back side) facing the front surface 1A of the main body 1 (actually, the water tank 21 is configured to touch room air through the tank cover 24). . Accordingly, the water tank 21 itself is configured to easily dissipate heat naturally, and it can be said that the rear surface of the water tank 21 has a structure in which heat is not directly conducted from the main body 1 and heat is hardly transmitted to the main body 1. .

34 is a box-shaped component case attached to the back side of the main body 1, the lower end is placed on the bottom plate 33, and the hinge mechanism including the pivot shaft 31 is accommodated in the upper inside. Reference numeral 35 denotes a control board housed in the component case, which is a printed wiring board on which an inverter circuit for supplying predetermined high-frequency power to the induction heating coil of the heating source 4 is mounted. The “inverter circuit” referred to here is a resonant capacitor driven by power from a rectifier bridge circuit whose input side is connected to a bus of a commercial power supply, a power control semiconductor (IGBT or the like) serving as a switching means, A circuit comprising a driving circuit for driving the switching means, a smoothing capacitor, a flywheel diode, and the like. Reference numeral 36 denotes an aluminum heat dissipating fin to which a component that generates heat, for example, a power semiconductor, is mounted among the components in the inverter circuit, and this fin is a small size installed inside the component case 34 during operation of the cooker. It is always cooled by the axial flow type fan. Various electrical components of the control means 40 described later are mounted on the control board 35.

Next, the control means 40 will be described with reference to FIG.
The control means 40 includes a power supply unit 41 and a control unit 42. The control unit 42 is configured around one or more microcomputers. The microcomputer is composed of four parts: an input part, an output part, a storage part, and a CPU (arithmetic control part). DC power is supplied via the power supply part 42, and the heating source 4 and the liquid crystal display. It plays a central role in controlling the display means 43 comprising the substrate 30. As the operating conditions of the heating source 4, the control unit 42 includes a correlation table between the temperature of the bottom surface of the inner pot 2 and the temperature of cooked rice, each rice cooking menu (selection of white rice, non-washed rice, “regular” cooking, ”And“ Okayu ”, which is different from normal cooking rice, are stored. Furthermore, a control program for sequentially executing the four steps of “preheating step”, “rice cooking step”, “spotting step”, and “heat retention step” is stored as a step of cooking rice. In addition, there exists an energization condition as one of the "operation conditions" here, and this energization condition means the electrical and physical conditions of the heating source 4, and the energization time, the energization amount, and the energization pattern of the heating source 4. (Continuous energization, intermittent energization, energization rate, etc.), etc.

44 is a temperature detection means that is pressed against the bottom surface of the inner hook 2 from below by a compression spring, etc., detects the temperature of the bottom surface of the inner hook and outputs a detection signal, and uses a thermistor type temperature sensor. Reference numeral 45 denotes an operating means provided on the front surface of the upper surface of the lid body 3 of the main body 1, and the operating conditions of the heating source 4 are set by operating a plurality of press-type keys formed on the surface of the lid body 2. be able to. The operation keys described above are arranged in front of the display window formed immediately above the liquid crystal display substrate 30 of the display means 43 so that the key input result can be confirmed.

Reference numeral 46 denotes a time measuring means composed of a timer or the like. A time signal output from the time measuring means is input to the control unit 42, and current time and installation time information are output to the display means 43. It is displayed on the liquid crystal display screen of the display means 43.

47 is a water level sensor that detects the amount of water stored in the water tank 21 by the water level, and grasps the water in the water tank 21 by light, weight and other physical conditions. It is provided in a portion facing the water tank 21 or on the upper surface of the front portion of the bottom plate 33 on which the water tank 21 is placed.

48 is a water temperature sensor that detects the temperature of the water stored in the water tank 21, and is a portion facing the water tank 21 at the front portion of the main body 1 so as to detect the water temperature through the side wall of the water tank 21. Or installed on the upper surface of the front part of the bottom plate 33 on which the water tank 21 is placed as shown in FIG.

Next, operation | movement of the steam processing apparatus 20 is demonstrated.
The cooker (rice cooker) of this embodiment has a control program in the control unit 42 so as to sequentially execute the four steps of the preheating step, the rice cooking step, the unevenness step, and the heat retention step. First, the tank cover 22 of the water tank 21 removed from the main body 1 is removed, and water is poured into the water tank 21 from the outside. Then, a predetermined amount of rice and water is put into the inner pot 2, and the rice cooking start button (key) on the upper surface of the lid 3 of the main body 1 is pressed to start cooking. Thereby, the heat source 4 is heated and cooks rice. A typical process of cooking rice is shown in FIG.

In FIG. 6, in the preheating process, the heating source 4 is energized in a continuous energization pattern so that it initially becomes a strong heating power, but the temperature detection means that the temperature inside the inner pot 2 has reached a predetermined temperature (55 ° C.). When 44 is detected, this information is input to the control unit 42, the energization amount is suppressed so as to maintain 55 ° C., and the energization is intermittent, so that almost no steam is generated and steam treatment is also performed. Absent. This state of maintaining 55 ° C. is continued for a certain time or longer (the time measuring means 46 measures the elapsed time from when the temperature has reached 55 ° C., and this time measurement signal is input to the control unit 42 to control the end time of the preheating step. )

Next, when the rice cooking process is started, the heating power of the heating source 4 becomes strong, the water temperature in the inner pot 2 gradually rises, and the water in the inner pot 2 reaches boiling. When boiling becomes intense and the amount of steam increases, the pressure in the inner pot 2 rises from the atmospheric pressure, and the steam generated in the inner pot 2 is pushed out by the pressure and passes through the steam passage 7 from the steam generating port 6a. Pass through and flow into the steam processor 20. At this time, since the space between the steam generating port 6a and the steam passage 7 and the space between the steam passage 7 and the tank lid 22 are sealed by the sealing material 9 or the like, the steam does not leak to the outside. The diameter of the steam generating port 6a is limited even if the heating source 4 cooks with the prescribed minimum rice cooking amount or even when the maximum cooking power is 5.5 combined cooking with the maximum heating power 1400W. The pressure is set in advance so that the pressure in the inner pot 2 can be maintained higher than the atmospheric pressure. By performing the rice cooking operation for a predetermined time in such a pressure state, the rice can be cooked deliciously.

Then, the steam that has flowed into the steam treatment device 20 passes through the communication pipe 26 and is ejected from the lower end opening 23a of the sound deadening material 23 into the water in the water tank 21. Then, the jetted steam comes into contact with the water in the water tank 21 and heat is taken away by the water to dew and return to the water.

Thus, by treating the steam, it is possible to prevent the steam generated from the inner pot 2 from leaking to the outside, and to prevent an increase in unpleasant humidity during cooking.

And since the steam which flowed in in the steam processing apparatus 20 returns to water in the water tank 21, the amount of water in the water tank 21 gradually increases and the water level gradually rises as the rice cooking process proceeds. Here, since the tank lid 22 is provided with the vent hole 27, the increased amount of air is discharged to the outside through the vent hole 27, and the pressure in the steam processing apparatus 20 does not increase during the steam processing. It is possible to perform steam treatment.

And from the time in the middle of the rice cooking process (this is realized by the control unit 42 seeing the elapsed time from the time when the boiling state is reached), the heating power of the heating source 4 becomes weak and ends. Then, the water in the inner pot 2 that has been discharged by steaming is reduced, and the internal temperature of the inner pot 2 rapidly rises from about 100 degrees to about 130 ° C. Then, since the temperature detection means 44 detects such a rapid temperature rise and inputs temperature detection information to the control unit 42, the control unit 42 determines that rice cooking is complete.

Then, from this stage, when the rice cracking process is started, the amount of steam generated gradually decreases with time, and when cooking is completed, the inner pot 2 cools and the pressure decreases. Thereby, the pressure in the steam passage 7A similarly decreases, and the water in the water tank 21 starts to be sucked up from the lower end opening 23a of the silencer 23. Immediately after the suction starts, a check valve (not shown) is opened, and external air is sucked from the vent hole 27, whereby the pressure in the inner hook 2 returns to a state close to the original atmospheric pressure.

In addition, the amount of steam generated during cooking varies depending on the type of rice (white rice, non-washed rice, etc.), how to cook (hardness, stickiness), and the menu (normal rice cooking and rice porridge). However, steaming is performed in the process until the cooking menu is completely finished, and the water capacity in the water tank is set so that the water temperature in the water tank 21 after cooking is also not burned, for example, 55 ° C. or less. Is set.

As described above, since steam is mainly generated in the rice cooking process and the unevenness process, in the embodiment of the present invention, the amount of steam released in these processes is confirmed by calculation or experiment, and the amount of water in the water tank 21 is also confirmed. And a water level (this is important for determining a condition regarding a position where the sound passes through the communication pipe 26 and is ejected from the lower end opening 23a of the silencer 23 into the water in the water tank 21). Even if there is a sufficient amount of water, if the steam is spouted into the water at a shallow position in the water, the steam rises in the form of bubbles and is released from the water surface to the atmosphere without sufficient contact between the steam and water. I understood that it would end up. Therefore, in this embodiment, the control unit 42 determines whether or not the amount of water in the water tank 21 is sufficient from the detection information of the water level sensor 47 by the water level sensor 47 before starting the first water absorption process of the rice cooking process. Yes.

That is, the depth of the position of the lower end of the fixed communication pipe 26 in the water is determined by the water level, and as a result, the communication pipe 26 is detected by detecting the amount of water for determining the water level. It is possible to determine whether the underwater depth at the lower end of the tube is in the range of 80 mm to 90 mm. Accordingly, the means for detecting the water level may detect the position of the water surface with light, float the float so as to move up and down with the fluctuation of the water level, detect the position, or measure the total weight of the water. Even if there is a lot of water exceeding the upper limit water level of 90 mm, the control unit 42 does not start energization of the heating source 4. This assumes that the water level increases due to the water recovered by the condensing action, and prevents the water tank 21 from overflowing as a result of the condensing action.

And when there is no water level that makes it possible to recover the generated steam by condensing, the control unit 42 does not start the energization of the heating source 4. At the same time, the display means 43 informs the user that the water level is low and the amount of water is insufficient, and that the user wants to replenish water in order to start cooking rice (may be notified by voice).

Further, since the water temperature sensor 48 for detecting the temperature of the water stored in the water tank is provided, the controller 42 causes the temperature of the water in the water tank 21 to be higher than a predetermined temperature by the output of the water temperature sensor. Can be determined. If the temperature is abnormally high, the control unit 42 does not execute the operation of starting the energization of the heating source 4, and therefore does not even execute the preheating step.

Furthermore, once the rice cooking process has been started, the water temperature of the water tank 21 is set to be within a predetermined temperature range until the completion of rice cooking. Even when the water temperature in the water tank becomes higher than a predetermined temperature, the water temperature sensor can detect the water temperature. In such a case, the controller 42 is heated. The control program of the control unit 42 is set so as to change the energization condition of the source 4 and execute the operation of weakening the substantial heating power. However, this degree of thermal power suppression is performed within a range that does not hinder the original rice cooking operation and cooking. As a means for weakening the thermal power, an appropriate means such as lowering the amount of supplied power itself or lowering the energization rate may be used. In the first embodiment, when the water temperature is 35 ° C. or lower at the start of rice cooking, the rice cooking operation is started, and when it exceeds 35 ° C., the rice cooking operation is not started. This considers that the temperature of the water temperature of the water tank 21 does not become an abnormally high temperature region at the end of rice cooking.

In the first embodiment, the water tank 21 is configured to allow natural heat radiation to the outside through its own wall surface, and the water accumulated inside by the heat radiation action is used for the rice cooking process and unevenness. Since the temperature rise due to the condensate action in the process is suppressed, it is possible to perform steam treatment with a small amount of water, that is, a smaller water tank 21. In particular, the water tank 21 has a shape along the outer shell of the main body 1, and the other outer surface excluding the surface facing the outer shell serves as a heat radiating portion, which is preferable.

In the first embodiment, the water tank 21 is covered in series with the plastic tank cover 24 from the front side to the left and right sides, but the cover itself does not greatly prevent the heat dissipation inside the water tank 21. In the present invention, the tank cover 24 is not an essential structure and may be omitted. In order to directly dissipate heat from the wall surface of the water tank 21, it is preferable that the wall surface is not doubled, but a single sheet is used, and a part of the periphery of the water tank 21 is made of heat conductive material such as aluminum. A method of winding a good member (such as a sheet) is also conceivable. In addition, it is conceivable that the user carries this water tank after cooking or touches it during the rice cooking process, but as described above, there is a sufficient amount of water that does not exceed a predetermined temperature by one heating cooking. Even if the water tank 21 is touched, it is safe.

Also, in the heat insulation process after the unevenness process is finished, generally heat is applied to a dedicated heat insulation electric heater (small maximum heating capacity) provided separately from the heating source 4 so that the rice does not cool. Therefore, nothing is shown as the energization pattern of the heating source 4 in the rice cooking process diagram of FIG.
In addition, since the outer peripheral part of the inner pot 2 and the inside of the lid 3 form a heat insulating material and a sealed space for providing heat insulation, the rice in the inner pot 2 does not rapidly cool at room temperature, It is possible to keep warm for a long time with an electric heater for heat insulation.

By setting it as the above structures, the heating cooker provided with the steam processing apparatus which can condense steam efficiently and stably can be obtained.
In addition, since no steam is generated even when boiling, there is no problem such as spilling, so it becomes possible to continuously cook rice with high heating power, so that it is possible to cook more deliciously.

S gap, 1 heating cooker, 2 inner pot, 3 lid, 3A outer case, 3B partition plate, 4 heating source, 5 lid seal rubber, 6 inner lid, 6a steam generating port, 7A steam passage, 8 stickback, 9 sealant, 20 steam treatment device, 21 water tank, 22 tank lid, 23 silencer, 23a bottom opening, 24 tank cover, 25 seal tank, 26 communication pipe, 27 vent hole, 30 liquid crystal display substrate, 31 hinge mechanism, 32 rooms, 33 bottom plate, 40 control means, 44 temperature detection means, 47 water level sensor, 48 water temperature sensor.

Claims

Heating cooker body,
An inner pot housed in the main body and having an upper surface opened;
A lid supported by the main body so as to close the upper surface opening in the inner hook so as to be freely opened and closed;
A heating source installed inside the main body to heat the inner pot;
A control device for changing the energization condition of the heating source and executing a predetermined cooking step accompanied by generation of steam;
A tank in which water of a predetermined amount or more and a water level is stored in order to recover steam generated during the predetermined cooking process operation of the heating source from the inside of the inner pot closed by the lid by condensing action When,
A steam passage provided inside the main body and serving as a steam discharge passage communicating with the inner space of the inner pot;
The tank is detachably fixed to the main body, and one end opening is connected to the steam passage inside the tank, and the other end opening is immersed in water at a predetermined water level stored in the tank. A heating cooker with a communicating pipe that becomes.
Heating cooker body,
An inner pot accommodated inside the main body and having an open top surface;
A lid supported by the main body so as to close the upper surface opening in the inner hook so as to be freely opened and closed;
A heating source installed inside the main body to heat the inner pot;
A control device that changes the energization conditions of the heating source, and sequentially executes the water absorption process, the rice cooking process, and the unevenness process of rice in this order;
In order to recover the steam generated during the operation of at least the rice cooking process and the unevenness process by the heating source from the inside of the inner pot closed by the lid body, the volume and water level of a predetermined amount or more are recovered. A tank for storing water,
A steam passage provided inside the main body and serving as a steam discharge passage communicating with the inner space of the inner pot;
The tank is detachably fixed to the main body, and inside the tank, one end opening is connected to the steam passage, and the other end opening is at least the rice cooker in water at a predetermined water level stored in the tank. The cooking device which arrange | positions the communicating pipe used as the form which dies continuously during the operation | movement of a process and the unevenness process.
The water tank is configured to allow natural heat dissipation from its own wall surface to the outside, and the water accumulated inside by the heat dissipation action rises in temperature due to the condensate action in the rice cooking process and the unevenness process. The cooking device according to claim 1, wherein the cooking device is suppressed.
The water tank has a shape along the outer shell of the main body, and the temperature of the other outer surface excluding the surface facing the outer shell has increased due to the condensate action in the rice cooking step and the unevenness step. The cooking device according to claim 3, wherein the cooking device is a water radiating portion.
Before the start of the water absorption process, the tank has a volume and a water level that enable the steam generated during the operation of the rice cooking process and the unevenness process by the heating source to be recovered by condensing. The cooking device according to claim 2, further comprising a water amount detecting means for detecting that the water is stored, wherein the control device uses a detection output of the detecting means.
Before the start of the water absorption process, the tank has a volume and a water level that enable the steam generated during the operation of the rice cooking process and the unevenness process by the heating source to be recovered by condensing. A water amount detecting means for detecting that the water is stored is provided, and when the water amount detecting means detects that there is no predetermined amount of water, the control device does not start the cooking operation. 2. The cooking device according to 2.
Before the start of the water absorption process, the tank has a volume and a water level that enable the steam generated during the operation of the rice cooking process and the unevenness process by the heating source to be recovered by condensing. When the water amount detecting means for detecting that the water is stored is detected, and the water amount detecting means detects that a predetermined amount of water or more and less than the upper limit amount of water is in the tank, the control device performs heating cooking. The cooking device according to claim 2, wherein the cooking device starts.
The cooking device according to any one of claims 6 to 7, wherein the water amount detection means is a water level sensor that measures the water level of the tank.
Before the start of the water absorption process, the tank has a volume and a water level that enable the steam generated during the operation of the rice cooking process and the unevenness process by the heating source to be recovered by condensing. The cooking device according to claim 2, further comprising a water amount detecting means for detecting whether or not the water is stored and a notifying means for notifying a detection result of the water amount detecting means.
Before the start of the water absorption process, the tank has a volume and a water level that enable the steam generated during the operation of the rice cooking process and the unevenness process by the heating source to be recovered by condensing. Water amount detecting means for detecting whether or not the water is stored, and notifying means for notifying that the tank is replenished with water when the water amount detecting means detects that a predetermined amount of water is not in the tank. The heating cooker according to claim 2 characterized by things.
The cooking device according to claim 9, wherein the notification means displays the process by means of visual confirmation such as letters and figures during the operation of the rice cooking process and the spotting process by the heating source. .
The tank has temperature detection means for detecting the temperature of the stored water, and the control means is configured to output the control means when the temperature of the water in the tank is higher than a predetermined temperature by the output of the detection means. The cooking device according to claim 2, wherein the cooking operation is not started.
The tank has temperature detecting means for detecting the temperature of the stored water, and after the cooking operation is started, it is detected by the output of the water temperature detecting means that the temperature of the water in the tank is higher than a predetermined temperature. 3. The cooking device according to claim 2, wherein the control device operates to weaken a heating power of the heating source.
The tank is a total amount of water that makes it possible to recover the steam generated during the rice cooking process and the unevenness process during the condensate operation and the amount of water that is recovered and increased through the condensate operation. The heating cooker according to claim 2, wherein the effective volume is set to be capable of accommodating the food.
The tank is set to have an effective volume capable of containing sufficient water to suppress a rise in water temperature due to the amount of heat energy recovered from steam in the condensing operation until the end of the unevenness process to a predetermined range. The cooking device according to claim 2, wherein the cooking device is a cooking device.