HK1155049B - Heating cooker - Google Patents

Description

Heating cooker

Technical Field

The present invention relates to a heating cooker having a steam processing device that cools and condenses steam.

Background

Conventionally, steam from a heating cooker is introduced into a container containing cooling water, cooled, diffused into the water, and condensed. (see, for example, patent document 1)

Patent document 1: japanese laid-open patent publication No. 03-231613 (see claims)

However, the conventional heating cooker is a pot having a steam discharge hole, a heat exchange device is mounted on the outside of the pot, a steam discharge path is provided between the heat exchange device and the steam discharge hole, a blower is provided in the steam discharge path, steam generated during cooking is forcibly discharged to the steam discharge path by the blower, and the steam is discharged into water in the heat exchange device to exchange heat between the steam and the water, thereby reducing the temperature of the steam and condensing the steam.

Disclosure of Invention

The present invention has been made to solve the above problems, and an object of the present invention is to provide a heating cooker having a steam processing device capable of condensing steam efficiently and stably.

That is, the heating cooker of the present invention is a heating cooker for recovering steam generated in a predetermined cooking process operation from an inner pot portion in a state of being closed by a lid body by condensation, comprising: a water tank storing water having a volume and a water level above a predetermined amount; a steam passage provided in the main body as a steam discharge passage communicating with the inner space of the inner pot, wherein the tank is detachably fixed to the main body, and a communication pipe is disposed in the tank, and an opening of one end of the communication pipe is connected to the steam passage and the other opening is immersed in water stored in the tank at a predetermined water level.

With the above configuration, according to the present invention, steam generated from the inner pot inside the main body can be efficiently and stably condensed into the tank during execution of a predetermined cooking process associated with generation of steam. Therefore, the cooker hardly ejects high-temperature steam into the room, so that the restriction on the installation place in the home is reduced.

Drawings

Fig. 1 is a perspective view showing a heating cooker body according to embodiment 1 of the present invention when the cover is opened.

Fig. 2 is a longitudinal sectional view of the heating cooker of fig. 1.

Fig. 3 is a perspective view of a main portion of the heating cooker of fig. 1.

Fig. 4 is a longitudinal sectional view of a main portion of the heating cooker of fig. 1.

Fig. 5 is an explanatory view of a state in which the steam processing device of the heating cooker of fig. 1 is attached and detached.

Fig. 6 is an explanatory view of a cooking process in the heating cooker of fig. 1.

Fig. 7 is a control explanatory diagram of the heating cooker of fig. 1.

Detailed Description

Embodiment mode 1

Embodiment 1 of the present invention will be described below with reference to fig. 1 to 7. Fig. 1 is a perspective view showing a heating cooker body according to embodiment 1 of the present invention when the heating cooker body is opened, fig. 2 is a longitudinal sectional view of the heating cooker, fig. 3 is a perspective view of a main part of the heating cooker of fig. 1, fig. 4 is a longitudinal sectional view of a main part of the heating cooker of fig. 1, fig. 5 is an explanatory view of a state in which a steam processing device of the heating cooker of fig. 1 is attached and detached, fig. 6 is a cooking process diagram of the heating cooker of fig. 1, and fig. 7 is a configuration view of a control circuit of the heating cooker of fig. 1. In the drawings, an example of an electric rice cooker is shown as a heating cooker.

In embodiment 1, a cooking device 1 is a heating cooker main body having a rectangular shape or a square shape with a vertically long planar shape, and includes: a magnetic metal inner pot 2, the magnetic metal inner pot 2 being positioned inside the heating cooker, having an open upper surface and a circular planar shape; a lid 3 supported by one side edge of the rear part of the main body 1 via a hinge mechanism (a pivot shaft 31 serving as a rotation center thereof is shown in fig. 2) so that the lid 3 openably and closably closes the upper surface opening of the inner pot; a heating mechanism (hereinafter, referred to as "heating source") 4, and the heating source 4 generates energy for heating the inner pot 2. The heat source is an induction heating system in which a plurality of thin copper wires having a wire diameter of about several tens of micrometers are bundled together to form a twisted wire structure, and an induction heating coil having a disk (annular) shape is used as an actual heating body. The heating coil is disposed in close contact with or with a slight gap in a wide range so as to face the outer bottom surface of the inner pot 2.

A circular inner lid 6 is detachably fixed to the inside of the lid body 3, the circular inner lid 6 is made of a metal having good thermal conductivity and having an annular lid sealing rubber 5, and the lid sealing rubber 5 is used to prevent steam from leaking to the outside from between the upper surface of the inner pot 2 and the lid body 3 when the lid body 3 is closed. A steam generation port 6a for discharging steam generated in the inner pot 2 to the outside is formed in a part of the inner lid 6. The aperture of the steam generating port is 4mmOn the left and right sides, 9 are arranged in one position, and the total area is about 1.13 square centimeters.

The lid 3 includes: a plastic case 3A integrally formed by machining so that four peripheral surfaces of the case 3A are continuously covered from the upper surface of the lid; and a partition plate 3B which covers the entire lower surface of the housing with a predetermined gap S, and which forms a closed chamber 32 for accommodating a liquid crystal display screen 30 as a notification portion by the gap S between the partition plate and the housing 3A. The "notification" in the present invention means notification by a mechanism that can be visually or aurally recognized, and the "display" means an operation of visually notifying the user of information (including information for the purpose of noticing abnormal use and for notifying the occurrence of abnormal operating state) related to the operating state of the heat source 4 and the cooking, which has a reference value, by a visual method such as a change in characters, symbols, illustrations, colors, presence or absence of light emission, light emission luminance, or the like.

A hollow plastic pipe 7 is detachably fixed to the partition plate 3B of the lid 3 at the left side portion below the partition plate 3B, and a steam passage 7A through which steam passing through the steam generation port 6a passes is formed inside the plastic pipe 7. Fig. 3 shows a state in which the duct 7 is disposed on the inner lid 6 after being removed from the partition plate 3B. As shown in fig. 4, the duct 7 is provided on the lower surface side of the lid 3 such that its upper case 7C and lower case 7D covering the lower surface opening of the upper case are vertically aligned and their peripheral portions are integrated with each other by screws or a simple coupling mechanism (e.g., a combination of a claw and a recess portion engaged therewith). That is, the space between the upper case 7C and the lower case 7D forms the above-described steam passage 7A.

A seal member 9 is fixed to one end of the duct 7 on the front side (the steam processing device 20 side described later), and the seal member 9 is formed of silicon-blended rubber or the like for preventing steam from leaking to the outside from between the steam generation port 6a and the steam passage 7A.

Further, an effluent returning section (おねば returning し)8 for blocking an effluent (blow-out product) other than steam and returning the same to the inner pot 2 is formed in the middle of the duct 7. The bottom surface 7B of the steam passage 7A formed inside the duct 7 is inclined in a descending direction toward the other end with the outflow returning section 8 as a vertex (see fig. 4). By this effluent returning section 8, even if an effluent other than steam is discharged from the steam generation port 6a, the effluent can be blocked and prevented from flowing out from the pipe 7 to the steam processing apparatus 20 side. The maximum flow path cross-sectional area of the upstream portion of the effluent returning section was about 4.9 square centimeters (the diameter in the horizontal direction was set to be equal toFlow path cross section), the portion immediately above the outflow returning section 8 is the narrowest point (throttle section), and the flow path cross section is about 1.4 square centimeters (height 7.5mm × width 19.0 mm).

The steam processing device 20 includes: a water tank 21 capable of storing water for steam treatment (condensation treatment of steam discharged from the steam generation port 6a in the steam treatment device); a cover 22 for covering an upper opening of the tank 21 so that the cover 22 can be opened and closed; a horn-shaped silencer 23, the silencer 23 reducing condensation sound generated during steam treatment; a tank cover 24 formed to cover an external appearance portion of the tank 21, the tank cover 24 being detachably fixed to the tank 21; a sealing plate 25, wherein the sealing plate 25 plays a role of a double cover for preventing water and the like in the water tank 21 from leaking to the outside from the part of the tank cover 22; a check valve (not shown) for preventing water condensed in the water tank 21 from returning to the inner pot 2; the communication pipe 26 described later.

Any of the tank 21, the tank cover 22, the muffler member 23, the tank cover 24, and the communication pipe 26 is formed by molding a plastic member.

The water tank 21 is designed to be large enough to store water in such a volume that the temperature of the water in the water tank 21 after steam treatment can be set to a volume that does not burn the temperature of the user, for example, 55 ℃ or lower, even if the water tank 21 overflows when being transported and set (hereinafter, referred to as use), and that the water tank 21 is designed to be large enough to store water without overflowing even if the volume increases after steam treatment. For example, when the maximum heating power of the heating body 4 is 1400W and the maximum rice cooking amount is 5.5 liters, the effective volume of the water tank 21 is 1450cc and the predetermined water amount before the start of cooking is 1000cc (1 liter).

The communication pipe 7 and the communication pipe 26 in the tank 21 are integrally molded and extended from the lower surface of the cover 22 to be perpendicular downward to the lower surface of the cover 22. The muffler member 23 is fixed to the outer peripheral surface of the lower end of the communication pipe 26 by an insertion mechanism. The diameter of the communication pipe 26 is substantially the same throughout the entire range from the upper end, and the diameter of the other portion excluding the insertion portion of the muffler component 23 at the lower end is about 17mm × 17mm, so that the flow path cross-sectional area is about 2.89 square centimeters.

The relationship between the vertical length of the communication pipe 26 and the size (height) of the tank 21 is considered in such a manner that, when the tank cover 22 is closed to the tank 21, the lower end opening 23a of the muffler member 23 fixed to the lower end of the communication pipe 26 is located at a certain depth (H) from the water surface of the water stored in the tank 21. This is because, if the depth of the lower end opening 23a of the muffler member 23 with respect to the water in the tank 21 is not properly set, if the depth is smaller than the required depth, the steam discharged from the lower end opening 23a cannot be brought into sufficient contact with the water in the tank 21, and the steam floats up and is discharged into the atmosphere, resulting in a steam treatment failure.

Therefore, the predetermined depth position (H) is set so that all the steam generated from the steam generation port 6a can be condensed even when the heating source 4 is energized with the maximum heating power, and specifically, is determined by the blowing-up speed of the steam bubbles and the speed at which the steam cools and turns into water. In the present embodiment, the depth is set to a permissible value (which is reliably managed by the water level sensor 47 and the water level sensor 48 described later) in a range of 80mm to 90 mm. The term "steam" as used herein means steam generated inside the inner pot 2 in the rice cooking step and the rice cooking step described later and guided by the duct 7 through the communicating tube 26, and in the present embodiment, the steam in the "water absorption step" to the "heat retention step" can be recovered. The heat-retention step is carried out until 8 hours after the completion of the "rice-braising step" in the present embodiment, but the length of the time can be changed as appropriate.

The check valve is provided at the upper portion of the communication pipe 26 and at a position not submerged in the water stored in the tank 21, and has an effect that when the air pressure from the inner pot 2 to the steam passage 7 is reduced (generated after the cooking step and the braising step are completed), the valve body of the check valve naturally opens the valve port through which the external air is sucked by the pressure difference, and the air pressure in the inner pot 2 is returned to the atmospheric pressure by sucking the external air. Thereby, the reverse flow phenomenon that the water in the water tank 21 is sucked out to the inner pot 2 can be prevented.

Further, by fixing the tank cover 24 to the water tank 21, even if the water inside the water tank 21 becomes high temperature after the steam treatment, the water tank 21 can be brought into contact with the steam treatment device 20 without being burned (further, the water tank 21 is designed so as not to reach a burned high temperature during cooking and at the time of completion of cooking, which will be described later). Further, a plurality of small-diameter vent holes 27 are formed in the upper surface of the case cover 22. Reference numeral 22A denotes an opening formed in the case cover 22, and an upper end opening of the communication pipe 26. In a state where the lid body 3 is closed, the seal member 9 of the pipe 7 is in close contact with the opening edge portion of the opening 22A, and the steam passage 7A of the pipe 7 is not in communication with the outside in the middle and is reliably communicated with the inside of the communication pipe 26.

As shown in fig. 5, the steam treatment device 20 is detachably attached to a front portion of a bottom plate 33 constituting a bottom surface of the main body 1 by a fitting structure such as a claw. Thus, when water is filled in the tank 21, the entire steam treatment device 20 can be removed from the main body 1 and directly taken to the faucet. That is, in a state where the lid body 3 is opened, the tank 21 itself can be easily removed from the main body 1 by lifting it upward, and if the lid 22 is removed, the communication pipe 26 can be easily cleaned inside the tank 21, and the cleanability is good.

The back side of the water tank 21 of the steam treatment device 20 is placed on the bottom plate 33 of the main body 1 so as to face the front side of the outer shell of the main body 1 with a small gap of 1 to 2mm or less. That is, the water tank 21 is in contact with the indoor air in all three sides except for a portion (back surface) facing the front surface 1A of the main body 1 (actually, in contact with the indoor air via the tank cover 24). Accordingly, it can be said that the water tank 21 itself is a structure that easily and naturally radiates heat, and the back surface of the water tank 21 is hard to directly transfer heat from the main body 1, and conversely hard to transfer heat to the main body 1.

Reference numeral 34 denotes a box-shaped component case attached to the back surface side of the main body 1, and the lower end is placed on the bottom plate 33, and the hinge mechanism including the pivot shaft 31 is housed inside the upper portion. Reference numeral 35 denotes a control board housed in the component case, and is a printed wiring board on which a conversion circuit for supplying predetermined high-frequency power to the induction heating coil of the heat source 4 is mounted. The "inverter circuit" referred to herein is a circuit including a resonant capacitor driven by power from a rectifying bridge circuit of a bus line having an input side connected to a commercial power supply, a power control semiconductor (such as an IGBT) serving as a conversion mechanism, a drive circuit for driving the switching mechanism, a smoothing capacitor, an inertial diode, and the like. Reference numeral 36 denotes a heat radiating fin made of aluminum, which is mounted with a component generating heat among the components in the inverter circuit, for example, a power semiconductor, and is cooled by a small axial fan provided inside the component case 34 during the operation of the cooking device. Various electric components of a control mechanism 40 described later are mounted on the control board 35.

Next, the control mechanism 40 will be explained centering on fig. 7.

The control mechanism 40 is composed of a power supply unit 41 and a control unit 42. The control unit 42 is configured mainly by one or more microcomputers. The microcomputer is composed of four parts, i.e., an input part, an output part, a storage part, and a CPU (calculation control part), and is supplied with a dc power via the power supply part 42 to perform a central role of controlling a display mechanism 43 composed of the heating source 4 and the liquid crystal display substrate 30. The control unit 42 stores, as the operating conditions of the heat source 4, a table relating the temperature of the bottom surface of the inner pot 2 to the temperature of the cooked rice, and each cooking menu (selection of rice and unwashed rice, and "ordinary" and "slightly hard" of the degree of cooking, and "porridge" different from ordinary cooking). Further, as the cooking step, a control program for sequentially executing four steps of "preheating step", "cooking step", "stewing step", and "heat retaining step" is stored. As one of the "operating conditions" described herein, there is an energization condition which is a general term for the electrical and physical conditions of the heat source 4, such as the energization time, the energization amount, and the energization pattern (continuous energization, intermittent energization, and energization rate) of the heat source 4.

Reference numeral 44 denotes a temperature detection means which is pressed against the bottom surface of the inner pot 2 from below by a compression spring or the like, detects the temperature of the bottom surface of the inner pot, outputs a detection signal, and uses a thermistor type temperature sensor. Reference numeral 45 denotes an operating mechanism provided at the front portion of the upper surface of the cover 3 of the main body 1, and the operating conditions of the heat source 4 can be set by operating a plurality of keys formed on the surface of the cover 2 in a push type. The operation key is disposed in the front of a display window formed directly above the liquid crystal display substrate 30 of the display mechanism 43 so that the input result of the key can be confirmed.

Reference numeral 46 denotes a time counting mechanism constituted by a timer or the like, and since a time counting signal outputted from the time counting mechanism is inputted to the control unit 42 and information on the current time and the set time is outputted to the display mechanism 43, those times are displayed on the liquid crystal display screen of the display mechanism 43.

Reference numeral 47 denotes a water level sensor for detecting the amount of water stored in the water tank 21 by the water level, and the water in the water tank 21 is detected by light, weight, and other physical conditions, and is provided at a portion facing the water tank 21 in the front portion of the main body 1, or on the upper surface of the front portion of the bottom plate 33 on which the water tank 21 is mounted.

Reference numeral 48 denotes a water temperature sensor for detecting the temperature of the water stored in the water tank 21, and is provided at a portion of the front portion of the main body 1 facing the water tank 21 or at the upper surface of the front portion of the bottom plate 33 of the loading water tank 21 shown in fig. 5 so as to detect the water temperature via the side wall of the water tank 21.

The operation of the steam processing device 20 will be described below.

The cooking device (rice cooker) of the present embodiment stores a control program in the control unit 42, and sequentially executes four steps of a preheating step, a rice cooking step, a rice stewing step, and a heat retaining step. First, the cover 22 of the water tank 21 removed from the main body 1 is removed, and water is added to the water tank 21 from the outside. Then, a predetermined amount of water and rice are added to the inner pot 2, and a cooking start button (key) on the upper surface of the lid body 3 of the main body 1 is pressed to start cooking. Thereby, the heating source 4 is heated and rice cooking is performed. A typical cooking process is shown in fig. 6.

In fig. 6, in the preheating step, the heating source 4 is first energized in a continuous energization mode of strong heating power, and when the temperature detection means 44 detects that the temperature inside the inner pot 2 reaches a predetermined temperature (55 ℃), this information is input to the control section 42, and the energization amount is suppressed so as to maintain 55 ℃, and since the energization is intermittent, there is almost no steam generation and no steam treatment is performed. The state of maintaining 55 ℃ is continued for a predetermined time or more (the timer mechanism 46 calculates the elapsed time from the time when 55 ℃ is reached, and inputs the timer signal to the control unit 42 to control the end time of the preheating step).

Next, when the rice cooking process is performed, the heating power of the heating source 4 is increased, the temperature of the water in the inner pot 2 is gradually increased, and the water in the inner pot 2 is boiled. When the boiling progresses 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, passes through the steam passage 7 from the steam generation port 6a, and flows into the steam processing device 20. At this time, the steam is not leaked to the outside because the space between the steam generation port 6a and the steam passage 7 and the space between the steam passage 7 and the cover 22 are sealed by the sealing member 9 and the like. The diameter of the steam generation port 6a is set to a size such that the discharge of the generated steam can be restricted and the state in which the air pressure in the inner pot 2 is higher than the atmospheric pressure can be maintained, regardless of whether the heating source 4 cooks rice with a predetermined minimum rice cooking amount or cooks rice with a maximum rice cooking amount of 5.5 by a maximum heating power 1400 w. By performing the rice cooking operation for a predetermined time in this pressurized state, the rice is more delicious.

Then, the steam flowing into steam treatment device 20 passes through communication pipe 26 and is ejected from lower end opening 23a of sound deadening member 23 into the water in tank 21. The steam thus ejected contacts the water in the tank 21, and the heat is taken away by the water to condense, thereby returning to water.

Thus, the steam is treated, thereby preventing the steam generated from the inner pot 2 from leaking to the outside, and preventing the increase of unpleasant moisture during heating and cooking.

Then, since the steam flowing into the steam processing device 20 is changed back into 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 progresses. Here, since the vent hole 27 is provided in the cover 22, an increased amount of air is discharged to the outside through the vent hole 27, and the pressure in the steam processing device 20 does not rise during the steam processing, so that the steam processing can be smoothly performed.

Then, from a point in the middle of the cooking process (which is realized by the control unit 42 observing the time elapsed from the point in which the boiling state is reached), the heating power of the heating source 4 becomes weak, and at the end, the water inside the inner pot 2 released by the water vapor is reduced, and the temperature inside the inner pot 2 rapidly increases from the previous state of slightly higher than 100 ℃ to about 130 ℃. In this way, the temperature detection means 44 detects the rapid temperature rise, and the control unit 42 inputs temperature detection information to the control unit 42, whereby the control unit 42 determines that cooking is completed.

Thus, when the rice cooking process is continued from this stage, the steam generation amount gradually decreases with the lapse of time, and when the rice cooking is completed, the inner pot 2 is cooled and the pressure is decreased. Accordingly, the steam passage 7A is also reduced in pressure, and the water in the tank 21 is sucked from the lower end opening 23a of the muffler component 23. After the suction is started, the check valve (not shown) is opened to suck the outside air through the vent hole 27, and the pressure in the inner pot 2 is restored to the original state close to the atmospheric pressure.

Although the amount of steam generated during cooking varies depending on the combination of rice type (white rice, unwashed rice, etc.), cooking method (slightly hard, slightly sticky), menu (ordinary rice, porridge), etc., in any case, the water volume in the tank is set so that the steam treatment is performed in the process immediately before the cooking menu is finished, and the water temperature in the tank 21 after the completion of cooking is a temperature that does not cause scalding, for example, 55 ℃.

As described above, since steam is mainly generated in the cooking step and the braising step, in the embodiment of the present invention, the amount of steam discharged in these steps is determined by calculation, experiment, or the like, and the water amount and the water level of the tank 21 are set (this is important because it determines the condition of the position to be ejected into the water in the tank 21 from the lower end opening 23a of the muffler member 23 through the communication pipe 26). It can be seen that: even if there is a sufficient amount of water, if steam is ejected into water at a shallow position in the water, the steam rises in a bubble-like manner and is released from the water surface into the atmosphere in a state where the steam and the water do not sufficiently contact each other. Therefore, in the present embodiment, the water level sensor 47 determines whether or not the water level in the water tank 21 is sufficient based on the detection information of the water level sensor 47 before the first water absorption step of the rice cooking step is started.

That is, since the position of the lower end of the fixed communication pipe 26 is determined by the water level at the position where the lower end is located in the water, it is determined whether the underwater depth of the lower end of the communication pipe 26 is finally in the range of 80mm to 90mm by detecting the amount of water for determining the water level. Therefore, the mechanism for detecting the water level can detect the position of the water surface by means of light, or detect the position of the float by floating the float up and down in accordance with the fluctuation of the water level, or measure the total weight of the water. In addition, the controller 42 does not start the energization of the heat source 4 even when there is excess water exceeding the upper limit water level of 90 mm. This is a measure taken to assume that the water recovered by condensation causes a rise in the water level, in order to prevent the condensation from causing water to overflow from the water tank 21.

In addition, when there is no water level at which the generated steam can be recovered by condensation action, the controller 42 does not start the energization of the heat source 4. At the same time, the user is notified of the shortage of water due to the water level drop and the need to replenish water for starting cooking by the display means 43 (or the user may make a sound).

Further, since the water temperature sensor 48 that detects the temperature of the water stored in the tank is provided, the controller 42 can determine whether or not the temperature of the water in the tank 21 is higher than a predetermined temperature by the output of the water temperature sensor. In the case of an abnormal high level, the control unit 42 does not perform the operation of starting energization to the heat source 4, and the preheating step is not performed.

The control program of the control unit 42 is set so that the water temperature sensor can detect a change in the water temperature of the water tank 21 within a predetermined temperature range before the completion of cooking after the cooking process is started and even when the water temperature of the water tank becomes higher than a predetermined temperature for some reason (for example, when the room temperature of the installation space of the cooking device rapidly rises), and in this case, the control unit 42 changes the energization condition of the heating source 4 and performs an operation of reducing the actual heating power. However, the degree of suppression of the heating power is within a range that does not interfere with the original cooking operation and cooking. As a method of reducing the amount of supplied electric power, an appropriate method such as reducing the amount of supplied electric power itself or reducing the rate of electric power supply can be used. In embodiment 1, the cooking operation is started when the water temperature is 35 ℃ or lower at the start of cooking, and the cooking operation is not started when the water temperature exceeds 35 ℃. This is to consider that the temperature of the water tank 21 does not reach the abnormally high temperature region at the end of cooking.

As shown in embodiment 1, the water tank 21 can naturally release heat to the outside through its wall surface, and this heat release action suppresses the temperature rise of the water stored inside due to the condensation action in the cooking step and the braising step, so that the steam treatment can be performed by a small amount of water, that is, a small water tank 21. In particular, the water tank 21 preferably has a shape along the outer shell of the main body 1, and the outer surface except the surface facing the outer shell serves as a heat radiating portion. In embodiment 1, the plastic tank cover 24 continuously covers the water tank 21 from the front to the right and left sides, but the tank cover itself does not significantly hinder the diffusion of heat inside the water tank 21, and the tank cover 24 is not an essential structure in the present invention and therefore can be omitted. In order to directly radiate heat from the wall surface of the water tank 21 itself, it is preferable that the wall surface is a single layer rather than a double layer, and a method of winding a member (a thin plate or the like) having good thermal conductivity such as aluminum around a part of the periphery of the water tank 21 may be considered. In addition, although it is considered that the user carries the water tank after cooking or touches the water tank in the rice cooking process, since a sufficient amount of water is present not to exceed a predetermined temperature or more in one cooking, it is safe even if the user touches the water tank 21, as described above.

In the heat-retaining step after the completion of the rice-cooking step, a dedicated electric heater for heat retention (having a small maximum heating capacity) provided separately from the heat source 4 is generally energized to supply heat to such an extent that the rice is not cooled, and therefore, the energization pattern of the heat source 4 is not shown in the rice-cooking process diagram of fig. 6.

Further, since the outer peripheral portion of the inner pot 2 and the inside of the lid body 3 are formed with a heat insulating member or a closed space for providing heat insulation, the rice inside the inner pot 2 can be kept warm for a long time by the electric heater for keeping warm without being rapidly cooled at room temperature.

With the above configuration, a heating cooker having a steam processing device capable of condensing steam efficiently and stably can be obtained.

Further, since steam is not generated at the time of boiling and there is no problem of blowout and overflow, rice can be continuously cooked with high heating power, and more delicious cooking can be performed.

Description of the symbols

An S gap, a 1 heating cooker, a 2 inner pot, a 3 cover body, a 3A shell, a 3B clapboard, a 4 heating source, 5 cover sealing rubber, a 6 inner cover, a 6a steam generating port, a 7A steam passage, an 8 effluent returning part, a 9 sealing part, a 20 steam processing device, a 21 water tank, a 22 box cover, a 23 silencing part, a 23A lower end opening, a 24 box cover, a 25 sealing box, a 26 communicating pipe, a 27 vent hole, a 30 liquid crystal display substrate, a 31 hinge mechanism, a 32 chamber, a 33 bottom plate, a 40 control mechanism, a 44 temperature detection mechanism, a 47 water level sensor and a 48 water temperature sensor.

Claims (9)

1. A heating cooker comprising:

a heating cooker main body;

an inner pot which is accommodated in the main body and has an open upper surface;

a lid body supported by the main body so as to openably close an upper surface opening in the inner pan;

a heating source disposed inside the main body in a manner of heating the inner pot;

a control device for changing the electrifying condition of the heating source and sequentially executing a water absorption process, a rice cooking process and a rice stewing process of rice;

a tank for storing water having a volume and a water level of a predetermined amount or more in order to recover steam generated from the inside of the inner pot in a state of being closed by the lid body during the operation of the rice cooking process and the rice stewing process by the heat source by condensation;

a steam passage provided in the main body and serving as a steam discharge path communicating with the inner space of the inner pot;

the box is fixed on the main body in a detachable way, and a communicating pipe is arranged in the box, the communicating pipe is in a form that one end opening part is connected with the steam passage, the other end opening part is continuously immersed in water with a specified water level stored in the box at least in the operation process of the rice cooking process and the rice stewing process,

the rice cooker is characterized by comprising a water amount detection means for detecting that water having a volume and a water level capable of recovering steam by condensation is stored in the tank before the water absorption step is started, and the control device uses a detection output of the detection means, wherein the steam is generated during the operation of the rice cooking step and the rice stewing step by the heating source.

2. A heating cooker comprising:

a heating cooker main body;

an inner pot which is accommodated in the main body and has an open upper surface;

a lid body supported by the main body so as to openably close an upper surface opening in the inner pan;

a heating source disposed inside the main body in a manner of heating the inner pot;

a control device for changing the electrifying condition of the heating source and sequentially executing a water absorption process, a rice cooking process and a rice stewing process of rice;

a tank for storing water having a volume and a water level of a predetermined amount or more in order to recover steam generated from the inside of the inner pot in a state of being closed by the lid body during the operation of the rice cooking process and the rice stewing process by the heat source by condensation;

a steam passage provided in the main body and serving as a steam discharge path communicating with the inner space of the inner pot;

the box is fixed on the main body in a detachable way, and a communicating pipe is arranged in the box, the communicating pipe is in a form that one end opening part is connected with the steam passage, the other end opening part is continuously immersed in water with a specified water level stored in the box at least in the operation process of the rice cooking process and the rice stewing process,

the cooking device is characterized by comprising water quantity detection means for detecting that water having a volume and a water level capable of recovering steam by condensation is stored in the tank before the water absorption step is started, and the control device does not start the heating cooking operation when the water quantity detection means detects that a predetermined amount of water is not present, wherein the steam is generated during the operation of the cooking step and the stewing step by the heating source.

3. A heating cooker comprising:

a heating cooker main body;

an inner pot which is accommodated in the main body and has an open upper surface;

a lid body supported by the main body so as to openably close an upper surface opening in the inner pan;

a heating source disposed inside the main body in a manner of heating the inner pot;

a control device for changing the electrifying condition of the heating source and sequentially executing a water absorption process, a rice cooking process and a rice stewing process of rice;

a tank for storing water having a volume and a water level of a predetermined amount or more in order to recover steam generated from the inside of the inner pot in a state of being closed by the lid body during the operation of the rice cooking process and the rice stewing process by the heat source by condensation;

a steam passage provided in the main body and serving as a steam discharge path communicating with the inner space of the inner pot;

the box is fixed on the main body in a detachable way, and a communicating pipe is arranged in the box, the communicating pipe is in a form that one end opening part is connected with the steam passage, the other end opening part is continuously immersed in water with a specified water level stored in the box at least in the operation process of the rice cooking process and the rice stewing process,

the water level detection means detects that water having a volume and a water level capable of recovering steam generated during the operation of the rice cooking step and the rice stewing step by the heating source is stored in the tank before the water absorption step is started, and the control device starts the heating cooking operation when the water level detection means detects that water having a volume equal to or larger than a predetermined volume and smaller than an upper limit volume is present in the tank.

4. The heating cooker as claimed in claim 2 or claim 3, wherein the water amount detecting means is a water level sensor for measuring a water level of the tank.

5. A heating cooker comprising:

a heating cooker main body;

an inner pot which is accommodated in the main body and has an open upper surface;

a lid body supported by the main body so as to openably close an upper surface opening in the inner pan;

a heating source disposed inside the main body in a manner of heating the inner pot;

a control device for changing the electrifying condition of the heating source and sequentially executing a water absorption process, a rice cooking process and a rice stewing process of rice;

a tank for storing water having a volume and a water level of a predetermined amount or more in order to recover steam generated from the inside of the inner pot in a state of being closed by the lid body during the operation of the rice cooking process and the rice stewing process by the heat source by condensation;

a steam passage provided in the main body and serving as a steam discharge path communicating with the inner space of the inner pot;

the box is fixed on the main body in a detachable way, and a communicating pipe is arranged in the box, the communicating pipe is in a form that one end opening part is connected with the steam passage, the other end opening part is continuously immersed in water with a specified water level stored in the box at least in the operation process of the rice cooking process and the rice stewing process,

it is characterized by comprising: water amount detecting means for detecting whether or not water having a volume and a water level capable of recovering steam generated during the operation of the rice cooking step and the rice stewing step by the heating source is stored in the tank before the water absorption step; and a notification means for notifying a result of detection by the water amount detection means.

6. The cooking device according to claim 5, wherein the notifying means displays the cooking step and the braising step by characters and figures during the operation of the cooking step and the braising step by the heating source in a visually recognizable manner.

7. A heating cooker comprising:

a heating cooker main body;

an inner pot which is accommodated in the main body and has an open upper surface;

a lid body supported by the main body so as to openably close an upper surface opening in the inner pan;

a heating source disposed inside the main body in a manner of heating the inner pot;

a control device for changing the electrifying condition of the heating source and sequentially executing a water absorption process, a rice cooking process and a rice stewing process of rice;

a tank for storing water having a volume and a water level of a predetermined amount or more in order to recover steam generated from the inside of the inner pot in a state of being closed by the lid body during the operation of the rice cooking process and the rice stewing process by the heat source by condensation;

a steam passage provided in the main body and serving as a steam discharge path communicating with the inner space of the inner pot;

the box is fixed on the main body in a detachable way, and a communicating pipe is arranged in the box, the communicating pipe is in a form that one end opening part is connected with the steam passage, the other end opening part is continuously immersed in water with a specified water level stored in the box at least in the operation process of the rice cooking process and the rice stewing process,

it is characterized by comprising: a water amount detection means for detecting whether or not a predetermined amount of water having a volume and a water level capable of recovering steam generated during the operation of the rice cooking step and the rice stewing step by the heating source is stored in the tank before the water absorption step; and a notification means for notifying that water is replenished into the tank when the water amount detection means detects that a predetermined amount of water is not present in the tank.

8. A heating cooker comprising:

a heating cooker main body;

an inner pot which is accommodated in the main body and has an open upper surface;

a lid body supported by the main body so as to openably close an upper surface opening in the inner pan;

a heating source disposed inside the main body in a manner of heating the inner pot;

a control device for changing the electrifying condition of the heating source and sequentially executing a water absorption process, a rice cooking process and a rice stewing process of rice;

a tank for storing water having a volume and a water level of a predetermined amount or more for recovering steam generated from the inside of the inner pot in a state of being closed by the lid body during at least the rice cooking step and the rice stewing step by the heating source by condensation;

a steam passage provided in the main body and serving as a steam discharge path communicating with the inner space of the inner pot;

the box is fixed on the main body in a detachable way, and a communicating pipe is arranged in the box, the communicating pipe is in a form that one end opening part is connected with the steam passage, the other end opening part is continuously immersed in water with a specified water level stored in the box at least in the operation process of the rice cooking process and the rice stewing process,

the cooking device is characterized by comprising a temperature detection means for detecting the temperature of the water stored in the tank, and the control device does not start the heating cooking operation when the temperature of the water in the tank is higher than a predetermined temperature based on the output of the detection means.

9. A heating cooker comprising:

a heating cooker main body;

an inner pot which is accommodated in the main body and has an open upper surface;

a lid body supported by the main body so as to openably close an upper surface opening in the inner pan;

a heating source disposed inside the main body in a manner of heating the inner pot;

a control device for changing the electrifying condition of the heating source and sequentially executing a water absorption process, a rice cooking process and a rice stewing process of rice;

a tank for storing water having a volume and a water level of a predetermined amount or more for recovering steam generated from the inside of the inner pot in a state of being closed by the lid body during at least the rice cooking step and the rice stewing step by the heating source by condensation;

a steam passage provided in the main body and serving as a steam discharge path communicating with the inner space of the inner pot;

the box is fixed on the main body in a detachable way, and a communicating pipe is arranged in the box, the communicating pipe is in a form that one end opening part is connected with the steam passage, the other end opening part is continuously immersed in water with a specified water level stored in the box at least in the operation process of the rice cooking process and the rice stewing process,

the cooking device is characterized by comprising a temperature detection mechanism for detecting the temperature of the water stored in the box, and the control device reduces the heating power of the heating source when the output of the temperature detection mechanism detects that the temperature of the water in the box is higher than a predetermined temperature after the heating cooking operation is started.