JP2018158062A - Grill cooking device and cooking device equipped with the same - Google Patents

Abstract

Provided is a cooking device that can eliminate water, juice, and other liquids that flow into a duct without draining them out. SOLUTION: An exhaust processing means 35 for processing exhaust in a cooking container 32 that is connected to a cooking container 32 and that is generated when cooking food 31 is heated, and an exhaust that is transferred to the exhaust via the exhaust processing means 35. The duct 38 having a transporting means 36 and a bottomed cylindrical shape and having an exhaust passage for guiding the exhaust is connected to the exhaust transporting means 36 on the cylindrical side surface and has a liquid reservoir. As a result, when liquids such as spilled water and juice accidentally flow into the duct 38, they subsequently drop along the inner surface of the exhaust passage and are stored in the liquid reservoir. The liquid accumulated in the liquid reservoir is evaporated by the exhaust gas passing through the exhaust passage and discharged to the outside to be eliminated. In addition, since the flowing-in liquid connects the exhaust transfer means 36 to the cylindrical side surface of the duct 38, the exhaust transfer means 36 and the exhaust treatment means 35 are not soiled. [Selection] Figure 3

Description

  The present invention relates to a grill cooking device used in a general household kitchen, a commercial kitchen, and the like, and a treatment of a liquid that enters a cooking device equipped with the grill cooking device.

  In conventional cooking equipment, when cooking food such as fish is heated, the exhaust of steam, oily smoke, odorous components, etc. generated during baking is discharged from the exhaust opening opened at the rear of the cooking equipment. It is sucked out outdoors by a ventilation fan installed above the cooking device.

  In addition, a cooking device as disclosed in Patent Document 1 that processes oil smoke generated during cooking using an oxidation catalyst is disclosed. FIG. 12 is a side cross-sectional view of a conventional cooking device described in Patent Document 1. The cooking device 1 includes an induction cooking device 3 at the top of a main body 2 and a grill cooking device 4 (also referred to as a roaster) at the bottom, and the grill cooking device 4 has a cooking container 6 in which heaters 5 are arranged above and below. Are integrally formed. And in order to process and discharge | emit the exhaust_gas | exhaustion (oil smoke, an odor component, water vapor | steam etc.) which generate | occur | produces in the cooking container 6 in the cooking container 6, the 1st oxidation catalyst (palladium) 8 is provided behind the cooking container 6. , An L-shaped exhaust duct 10 in which a second catalyst (manganese) 9 is disposed, an axial fan 12 is included in a nozzle 11 disposed at the lower portion of the exhaust duct 10, and an exhaust port 13 at the rear of the main body 2 is provided. Communicate. In particular, temperature detectors 14 and 15 are arranged upstream of the first oxidation catalyst 8 and the second dioxide catalyst 9, respectively. Further, a first water reservoir 16 is provided at the bottom of the exhaust duct 10, and a second water reservoir 17 is provided around the axial flow fan 12 in the nozzle 11, and the first water reservoir 16 and the second water reservoir 17 are provided. Each open a drain (not shown) for discharging water to the outside. Generally, this type of cooking device 1 is installed in the kitchen cabinet 18. At that time, the kitchen cabinet 18 is provided with a flange shape 20 extending from the main body 2 in four directions from the top plate 19. It is placed and held on top.

  The operation in the above configuration will be described. The heating of the heater 5 is started, and the driven axial fan 12 sucks the driving air (broken arrows) of the main body 2 and blows it into the exhaust duct 10 from the nozzle 11 to thereby eject the ejector effect ( Due to the ejector effect, the exhaust (solid arrow) in the cooking vessel 6 is purified by the first oxidation catalyst 8 and the second dioxide catalyst 9 and discharged upward from the exhaust port 13. In addition, it adjusts by cooking software including the control which adjusts the output of the heater 5 by the output of the temperature detection part 14, and raises purification performance or the purity degree of exhaust_gas | exhaustion appropriately, and cooking is performed appropriately. Further, the temperature detection unit 15 detects the exhaust gas temperature flowing into the second dioxide catalyst 9, calculates the catalyst temperature from the output, and maintains an appropriate purification capacity, so that the catalyst temperature does not exceed the upper limit temperature of use. Then, the heater 5 is controlled.

Japanese Patent No. 5543644

However, in the conventional cooking device 1, when liquids such as water and juice spilled on the top plate 19 enter the exhaust duct 10, they are collected in the first water storage section 16 and further flowed from the exhaust duct 10 to the nozzle 11. Since the liquid is recovered in the second water storage section 17, it is possible to prevent the first oxidation catalyst 8 and the second dioxide catalyst 9 from becoming dirty and the axial fan 12 from being damaged. However, there is a problem that the liquid collected in the first water storage unit 16 and the second water storage unit 17 is drained to the outside through a drain port (not shown).

  SUMMARY OF THE INVENTION The present invention solves the above-mentioned conventional problems. Even if liquid such as water or juice accidentally flows into the exhaust duct, the grill cooking device that drains outside and does not pollute the surroundings, and the cooking device equipped therewith The purpose is to provide.

In order to solve the conventional problems, the grill cooking appliance of the present invention is:
A cooking container capable of containing cooking ingredients;
Heating means arranged in the cooking container for heating cooking ingredients;
Exhaust treatment means for treating exhaust in the cooking container that is generated when heating cooking ingredients connected to the cooking container;
An exhaust transfer means connected to the exhaust treatment means for transferring the exhaust in the cooking vessel via the exhaust treatment means;
A duct having an exhaust path configured to have a bottomed cylindrical shape and guide exhaust,
The duct has a liquid reservoir by connecting the exhaust transfer means to a cylindrical side surface.

  As a result, the heating means starts heating the cooked food, and the exhaust gas transfer means discharges the exhaust gas containing the steam, oil smoke, and odor components generated from the cooked food material through the exhaust transfer means and the duct. To the outside. On the other hand, liquids such as water and juice spilled by mistake can flow into the duct, and then dripped along the inner surface of the exhaust passage and can be stored in the liquid reservoir. The liquid accumulated in the liquid reservoir is evaporated by the exhaust passing through the exhaust path and discharged to the outside.

The cooking device of the present invention is
A cooking device having the aforementioned grill cooking device,
The cooking device is
The main body stored in the kitchen cabinet;
A top member arranged on the top surface of the main body and capable of placing an object to be heated;
A back frame that is placed in a kitchen cabinet behind the top surface member, has a cooking exhaust path that guides exhaust to the inside by the exhaust transfer means of the grill cooking appliance, and has an exhaust port disposed therein,
The exhaust pipe of the grill cooking appliance is connected to the cooking exhaust path of the back frame, which is disposed below the top surface member.

  Thereby, even if liquids, such as water and juice which spilled accidentally, flowed into a duct, a cooking device can process a liquid, without draining outside.

  The grill cooking appliance of the present invention and the cooking device equipped with the grill cooking appliance can be solved without draining to the outside even if liquid such as water or juice flows into the duct by mistake.

The perspective view which showed the heating cooking appliance in Embodiment 1 of this invention Rear perspective view of the cooking appliance with the rear end member removed Side sectional view of the main part of the cooking device The perspective view which shows the principal part of the same heating cooking appliance The perspective view which shows the principal part of the same heating cooking appliance Side sectional view of the main part of the cooking device Perspective view of essential parts with the exhaust panel of the cooking device removed. The characteristic figure which shows the temperature change of each part by normal time progress of the cooking device The characteristic figure which shows the temperature change of each part by time passage in the initial failure of the cooking device The characteristic figure which shows the temperature change of each part by time passage in the middle failure of the cooking device Characteristic diagram showing the temperature change of each part over time when the same cooking equipment is ignited at the catalyst part Cross-sectional side view of the main part of a conventional cooking device

The first invention is
A cooking container capable of containing cooking ingredients;
Heating means arranged in the cooking container for heating cooking ingredients;
Exhaust treatment means for treating exhaust in the cooking container that is generated when heating cooking ingredients connected to the cooking container;
An exhaust transfer means connected to the exhaust treatment means for transferring the exhaust in the cooking vessel via the exhaust treatment means;
A duct having an exhaust path configured to have a bottomed cylindrical shape and guide exhaust,
The duct is a grill cooking appliance having a liquid reservoir portion by connecting the exhaust transfer means to a cylindrical side surface.

  Thereby, when the cooking ingredients are stored in the cooking container, the heating means starts heating the cooking ingredients, and the exhaust transfer means emits exhaust gas containing steam, oil smoke, and odor components generated from the heated cooking ingredients. Transfer from the cooking container to the exhaust treatment means. Subsequently, the exhaust transfer unit transfers the exhaust gas purified by the exhaust processing unit to the outside through the duct. On the other hand, liquids such as water and soup spilled by mistake flow into the duct, and then dripped along the inner surface of the exhaust passage and are stored in the liquid reservoir. The liquid accumulated in the liquid reservoir is evaporated by the exhaust gas passing through the exhaust passage and discharged to the outside to be eliminated. In addition, since the liquid which flowed in connects the exhaust transfer means to the cylindrical side surface of the duct, the exhaust transfer means and the exhaust treatment means are not soiled.

  In the second invention, in particular, the liquid reservoir of the first invention is placed in contact with or in close proximity to the cooking container, so that the liquid reservoir is heated from the cooking container by radiation, convection, or heat transfer, resulting in a high temperature liquid. The reservoir promotes the evaporation of the liquid accumulated in the liquid reservoir. Accordingly, the liquid accumulated in the liquid reservoir can be eliminated in a short time.

  In the third invention, in particular, the duct of the first or second invention is expanded from the liquid reservoir portion along the exhaust direction of the exhaust passage, so that liquids such as water and juice that have been accidentally spilled are discharged from the exhaust passage. It can be dripped along the inclined inner surface, and can be collected in the liquid reservoir without stagnation on the way. Further, since the exhaust gas gradually spreads, it can be uniformly discharged outside.

  In the fourth invention, the duct of any one of the first to third inventions has a plate-like oil adhering portion along the exhaust direction of the exhaust passage, and the exhaust gas flowing into the duct is bent. The exhaust gas collides with and flows along the inner wall of the exhaust passage and the oil adhering portion. At that time, the oil smoke that cannot be treated by the exhaust processing means adheres to the inner wall and the oil adhering portion of the exhaust passage.

  In the fifth aspect of the invention, the oil adhering part of the fourth invention has a plurality of openings, and the exhaust gas passing through the many openings is disturbed and flows while contacting the vicinity of the surface of the oil adhering part. The exhaust is further purified.

The sixth invention is a heating cooking device having the grill cooking device of any one of the first to fifth inventions, wherein the heating cooking device includes a main body housed in a kitchen cabinet, A top member arranged on the top surface on which the object to be heated can be placed, and a cooking exhaust that is placed on the kitchen cabinet behind the top surface member and guides the exhaust to the inside by the exhaust transfer means of the grill cooking appliance A back frame having a path and having an exhaust port disposed therein, disposed at a lower portion of the top surface member, and connecting the exhaust path of the grill cooking appliance to the cooking exhaust path of the back frame. Is.

  Thereby, even if liquids, such as water and juice which spilled accidentally, flowed into a duct, the cooking device which can process a liquid can be used, without draining outside.

  In the seventh aspect of the invention, in particular, the cooking exhaust path of the sixth aspect connects the duct and the exhaust port with substantially airtightness, so that the cooling air of the main body enters the cooking exhaust path. Therefore, exhaust can be smoothly ejected. In other words, an increase in pressure loss in the cooking exhaust path due to cooling air can be prevented.

  In an eighth aspect of the invention, the passage area Vd constituted by the rear end of the main body and the top surface member of the sixth or seventh aspect of the invention is more than the passage area equivalent to the passage area Vc of the cooking exhaust passage. Since it comprised, since the pressure loss was suppressed and the exhaust port was opened in the back of the main body, a top | upper surface member can be expanded and this can put a big pan.

  According to a ninth aspect of the present invention, in particular, the total opening area Ve of the exhaust port, which is disposed so as to be inclined and overlapped with the kitchen cabinet of the back frame of the sixth or seventh aspect, is a passage area Vc of the cooking exhaust path. Therefore, the numerical aperture of the exhaust port, that is, Ve can be secured. Moreover, since the exhaust opening opened on the slope is difficult to see from the user of the cooking device, the design of the top member and the back frame is improved.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a perspective view showing a cooking device according to Embodiment 1 of the present invention. FIG. 2 is a rear perspective view of the cooking device with the rear end member of the main body showing the positional relationship between the exhaust transfer means and the duct removed. FIG. 3 is a side sectional view of a main part of the cooking device. FIG. 4 is a perspective view showing the positional relationship among the cooking container, the exhaust processing means, the exhaust transfer means, and the duct of the cooking device. FIG. 5 is a perspective view of a principal part with a part in cross section showing the exhaust transfer means of the cooking device. FIG. 6: is principal part side surface sectional drawing which shows the positional relationship of the duct of the same heating cooking appliance, an exhaust port, and a top | upper surface member. FIG. 7 is a perspective view of a main part with the exhaust panel of the cooking device removed. FIG. 8 is a characteristic diagram showing a change in temperature of each part over time in the cooking device. FIG. 9 is a characteristic diagram showing a temperature change of each part over time in an initial failure in the cooking device. FIG. 10 is a characteristic diagram showing a temperature change of each part over time in a middle failure of the cooking device. FIG. 11 is a characteristic diagram showing a temperature change of each part over time when the cooking apparatus is normal and ignites at the catalyst part.

  As shown in FIGS. 1 to 4, the cooking device 21 has a bottomed box-shaped main body 22 (housing), and includes an induction heating cooking device 23 in the upper portion of the main body 22 and a grill cooking device 24 in the lower portion. doing.

The main body 22 has an upper end that projects in the form of a flange in the front, rear, left, and right directions, and is stored and held in the kitchen cabinet 26 by the projecting portions 25 in the four directions. A top surface member 27 made of heat-resistant glass that covers the gap between the front left and right of the kitchen cabinet 26 is provided. The main body 22 extends behind the top surface member 27 so as to cover a gap behind the kitchen cabinet 26, and forms a cooking exhaust path 28 that guides exhaust to the gap with the overhanging portion 25, and Multiple exhaust ports 2 to prevent foreign matter from entering by mistake
9 (for example, a slit having a width of 20 mm and a height of 5 mm) is provided. Therefore, the back frame 30 is placed on the kitchen cabinet 26 behind the top surface member 27.

  The grill cooking device 24 is connected to the cooking container 32 that can store the cooking ingredients 31, the upper heating means 33 that is arranged above and below the cooking container 32, and the lower heating means 34 that heats the cooking ingredients 31, and the cooking container 32. An exhaust processing means 35 for processing the exhaust in the cooking container 32 generated when the cooking ingredients 31 are heated, and the exhaust processing means 35 are connected to the exhaust processing means 35, and the exhaust in the cooking container 32 is transferred via the exhaust processing means 35. The exhaust gas transfer means 36, the temperature detection part 37 for detecting the exhaust temperature contained in the exhaust gas processing means 35, and the duct 38 communicating the exhaust gas transfer means 36 and the cooking exhaust path 28.

  The cooking container 32 has an openable / closable door 39 for putting the cooking ingredients 31 in front of the main body 22 and a heat-resistant glass floor 40 at the bottom. On the floor 40, a cooking dish 41 made of aluminum or iron coated with fluorine (upper limit temperature of about 250 ° C.) is placed, and the cooking ingredients 31 are placed. The upper heating means 33 includes a near red tube heater (also used for illumination) arranged at one center for heating the cooking ingredients 31 provided on the upper portion of the cooking container 32, two far red tube heaters and reflectors arranged on the left and right sides, and It is composed of The lower heating means 34 is disposed below the floor 40 and is composed of two far-infrared tube heaters for heating the cooking pan 41 and a reflector.

  The exhaust processing means 35 is the top surface of the cooking container 32, and moves the catalyst container 43 from the front to the rear so as to cover the cooking container outlet 42 opened along the upper heating means 33 (for example, near red tube heater). The catalyst part 44 (supporting an oxidation catalyst such as platinum or palladium on a foam metal having a thickness of 2 to 3 mm: manufactured by JGC Universal Co., Ltd.) is disposed so as to cross the cooking vessel outlet 42, and thermistor or thermocouple The formed temperature detection unit 37 is arranged at a distance away from the catalyst unit 44.

  The exhaust transfer means 36 is connected to a blower 45 formed of a sirocco fan, a discharge port of the blower 45, a nozzle 46 (throttle ratio about 1/10) for increasing the flow velocity of drive air, and driving from the nozzle 46. An ejector is constituted by a chamber 47 from which the working air is ejected, an induction pipe 48 connected to the chamber 47, and a diffuser 49. The blower 45, the nozzle 46, the chamber 47, and the diffuser 49 are arranged in a straight line so as to descend along the flow of air by about 5 °. The induction tube 48 is connected to the outlet 50 of the catalyst container 43.

  The control unit 51 controls the upper heating unit 33, the lower heating unit 34, and the blower 45. In particular, the control unit 51 determines normality / failure of the blower 45 according to the output of the temperature detection unit 37, and if it is determined that there is a failure, the user is notified by a buzzer, an abnormal display, etc. that the exhaust transfer means 36 has failed. The notification unit 52 that notifies the user is driven.

  As shown in FIGS. 5 to 7, the duct 38 has a bottomed cylindrical shape and has an exhaust passage 53 that guides exhaust gas, and a diffuser 49 that constitutes the exhaust transfer means 36 is connected to the cylindrical side surface to collect liquid. A portion 54 is formed. The liquid reservoir 54 is in contact with or close to the rear vertical surface of the cooking container 32. On the other hand, the exhaust path 53 constituting the duct 38 is enlarged along the exhaust direction from the liquid reservoir 54 to the cooking exhaust path 28, and a plurality of openings 55 are opened along the exhaust direction of the exhaust path 53. It has a plate-like (so-called punching plate) oil adhering portion 56. Specifically, as shown in FIG. 5, the length at the lower portion of the exhaust passage 53 is set to L1, while the length at the upper portion of the exhaust passage 53 is set to L2 longer than the length L1. The exhaust path 53 of the grill cooking device 24 is connected to the cooking exhaust path 28 of the back frame 30.

  The cooking exhaust passage 28 is composed of two separation walls 57 on the left and right sides, and the cross section of the passage is formed in a slit shape (for example, width 120 mm, height 8 mm), and the duct 38 and the exhaust port 29 communicate with each other with substantially airtightness. To do. In addition, the back frame 30 needs to suppress the protrusion from the kitchen cabinet 26 surface from the usability and design property of the heating cooking appliance 21, and the upper surface of the cooking exhaust path 28 is substantially the same as the position of the top surface member 27 surface. That is, the passage area Vc of the cooking exhaust passage 28 is substantially determined by the height restriction, and the passage area Vc of the cooking exhaust passage 28 becomes a bottleneck of pressure loss in the cooking exhaust passage 28. Therefore, the passage area Vd constituted by the rear end portion of the main body 22 and the top surface member 27 and the total opening area Ve of the exhaust port 29 are equal to the passage area Vc of the cooking exhaust passage 28 (Vd≈Vc≈Ve), Even if it is reduced, the influence on the pressure loss of the cooking exhaust passage 28 is small. In particular, the passage area Vd composed of the rear end portion of the main body 22 and the top surface member 27 secures the area by chamfering 58 the lower side of the top surface member 27 facing the duct 38, and the top surface member 27 is moved backward. It is expanding. On the other hand, an inclined surface 59 (for example, an inclination angle of 30 °) is formed behind the back frame 30, and an opening 60 is opened on the inclined surface 59 so that the outlet of the duct 38 and the cooking exhaust path 28 face, and the opening 60 is removed. Cover with a free exhaust panel 61. The exhaust panel 61 has a large number of exhaust ports 29 to ensure a full opening area Ve. In addition, since the exhaust port 29 arrange | positioned in the slope 59 of the exhaust panel 61 is hard to be seen from the user of the heating cooking appliance 21, the design property (flat, stylish) of the top | upper surface member 27 and the back frame 30 improves. In addition, since the exhaust port 29 is opened to the rear of the main body 22, the top surface member 27 can be expanded by 20 to 30 mm to the rear, and a large pan can be placed accordingly.

  The operation of the cooking device 21 configured as described above will be described.

  First, the cooking dish 41 on which the cooking ingredients 31 are placed opens the door 39 and is placed on the floor 40, and then the door 39 is closed. Next, the control unit 51 energizes the upper heating unit 33, the lower heating unit 34, and the blower 45 as appropriate. As a first procedure, the radiation from the upper heating means 33 is directly reflected on the reflection plate and the upper surface of the cooked food 31 is baked. As a second procedure, the radiation from the lower heating means 34 is directly reflected on the reflection plate and transmitted through the floor 40 to heat the lower surface of the cooking dish 41. Subsequently, the cooking dish 41 whose temperature has risen bakes the lower surface of the cooked food 31 by heat conduction. On the other hand, the exhaust gas containing steam, oily smoke, and odor components generated from the cooked food material 31 is ejected from the exhaust port 29 by the exhaust transfer means 36 through the exhaust treatment means 35 and through the duct 38 and the back frame 30.

  Specifically, the control unit 51 sequentially performs a preheating sequence and a baking sequence. For example, when the cooked food material 31 is the salt 31A, the control unit 51 drives the blower 45 at 80% (duty) as the preheating sequence, the upper heating means 33 is heated at 100%, and the lower heating means 34 is heated at 75%. Start and bake the upper and lower surfaces of the salt Sanma 31A. At the same time, the controller 51 estimates the number of tails (heat capacity) of the salt 31A from the output (temperature) change of the temperature detector 37 and the predetermined output (temperature) arrival time (preheating period). For example, as shown in FIG. 8, if it takes 10 minutes for the preheating period to reach a predetermined temperature of 250 ° C., it is estimated that 2 Sansan 31A are required, and if 14 min are required, 5 San 31A are estimated.

  After preheating, as a baking sequence, the control unit 51 changes and drives the blower 45 to 100% (duty), and the upper heating means 33 continues heating at 100%. However, when the control unit 51 determines two fish, the lower heating unit 34 weakens the heating to 10%, or when it judges five fish, the lower heating unit 34 increases the heating to 100%. When the number of tails of the salt-san is small, the area of the cooking pan 41 where the salt-san-ma is not received is received by the radiation of the upper heating means 33, so the control unit 51 reduces the heating amount of the lower heating means 34 and removes the cooking dish 41. The temperature is kept below the upper limit temperature.

Thereafter, when the baking sequence has elapsed, for example, for 6 minutes, the controller 51 stops energization of the upper heating means 33 and the lower heating means 34 and ends cooking. Moreover, in order to cool the grill cooking appliance 24, the control part 51 continues energization to the air blower 45, and stops after that (for example, 20 minutes later).

  Next, cooking is described. During cooking, the temperature in the cooking container 32 rises to about 250 ° C. At that time, heating due to convection is also applied, and the temperature of the salt sanma 31A also rises, and steam, oil, odor components, etc. are generated from the salt sanma 31A. Furthermore, water vapor, oil, and the like are heated by the upper heating means 33 and the cooking pan 41 above, and are also heated by the previous convection to generate exhaust gas (black arrow) containing superheated steam and oil smoke. The approximate amount of exhaust was estimated to be 20-30 L / min.

  Next, the exhaust processing means 35 will be described. Since the catalyst part 44 is disposed very close to the upper heating means 33 (for example, a near red tube heater), the exhaust gas exceeds 300 ° C. at the inlet of the catalyst part 44, so that the catalyst part 44 is activated and exhausted. Decomposes odor components and oily smoke into water and carbon dioxide.

  Next, the operation of the exhaust transfer means 36 will be described. The driving air (for example, outside air of about 200 Pa and 200 L / min) ejected from the blower 45 has a flow path throttled by the nozzle 46 (for example, a throttle ratio of about 1/10). Therefore, a negative pressure is generated inside the chamber 47 (ejector effect). At this time, the induction pipe 48 also has a negative pressure of about −20 Pa, and the exhaust is drawn from the cooking container 32 to the chamber 47 via the exhaust processing means 35 and the induction pipe 48. Subsequently, the exhaust gas is mixed with drive air by the chamber 47 and the diffuser 49, and the temperature is lowered and flows into the duct 38. In particular, since the exhaust does not pass through the blower 45, the blower 45 is not contaminated by the exhaust and does not require high heat resistance, so that the exhaust transfer means 36 can achieve high reliability.

  Next, exhaust that passes through the duct 38 and the back frame 30 will be described. The exhaust gas flowing into the duct 38 collides with the bent inner wall of the exhaust passage 53 and the oil adhering portion 56 and flows along the inner wall. At this time, slight oil smoke that could not be processed by the exhaust processing means 35 adheres to the inner wall of the exhaust passage 53 and the oil adhesion portion 56. In particular, the exhaust gas passing through the large number of openings 55 is disturbed and flows while contacting the vicinity of the surface of the oil adhering portion 56, so that the oil easily adheres to the oil adhering portion 56. As a result, the exhaust gas is further purified. Further, since the exhaust passage 53 gradually expands, the exhaust is uniformly discharged to the cooking exhaust passage 28. Subsequently, the exhaust gas that has flowed into the cooking exhaust path 28 collides with the inner surface of the inclined surface 59 and is uniformly ejected obliquely upward from the exhaust port 29. That is, since the exhaust gas flows uniformly through the cooking exhaust passage 28, pressure loss can be suppressed.

  Moreover, since the isolation wall 57 prevents the cooling air of the induction heating coil (not shown) of the induction heating cooking appliance 23 from entering the cooking exhaust path 28, the exhaust can be smoothly ejected from the exhaust port 29. In other words, an increase in pressure loss in the cooking exhaust passage 28 due to cooling air can be prevented. Further, the passage area Vc of the cooking exhaust passage 28 cannot be increased due to the height restriction, but the exhaust passage 53 can be sufficiently wide since the exhaust passage 53 is not dimensionally restricted. If the exhaust panel 61 is removed, the cooking exhaust path 28 and the outlet of the duct 38 can be cleaned and foreign matters that have entered by mistake can be removed.

Initial exhaust failure detection will be described. In the normal case shown in FIG. 8, the control unit 51 first energizes the upper heating unit 33, the lower heating unit 34, and the blower 45, and the exhaust transfer unit 36 evacuates the cooking container 32 through the exhaust processing unit 35. Then transport. Next, the heated exhaust gas heated by the upper heating unit 33 and the lower heating unit 34 passes through the exhaust processing unit 35 and the exhaust transfer unit 36, and the exhaust gas flows in the vicinity of the temperature detection unit 37. The control unit 51 starts heating the cooking ingredients by the upper heating unit 33 and the lower heating unit 34, and after the first predetermined period (for example, 90 seconds) has elapsed, the output (for example, 105 ° C.) of the temperature detection unit 37 and the first A predetermined value (for example, 80 ° C.) is compared. As a result of comparing the output (eg, 105 ° C.) of the temperature detection unit 37 with the first predetermined value (eg, 80 ° C.), the control unit 51 determines that the output (eg, 105 ° C.) of the temperature detection unit 37 is the first predetermined value. When the temperature is higher than (eg, 80 ° C.), it can be determined that the exhaust transfer means 36 is operating normally. However, when the exhaust transfer means 36 fails at the initial stage as shown in FIG. 9, the exhaust gas whose temperature has risen does not pass through the exhaust processing means 35 and the exhaust transfer means 36, that is, the exhaust does not flow in the vicinity of the temperature detection unit 37. . If the output (for example, 20 ° C.) of the temperature detection unit 37 does not exceed the first predetermined value (for example, 80 ° C.) after the first predetermined period has elapsed, the control unit 51 may determine that the exhaust transfer means 36 is out of order. it can. Then, the control unit 51 immediately notifies the exhaust failure by the notification unit 52, stops the upper heating unit 33 and the lower heating unit 34, and then appropriately stops the blower 45 as well.

  Exhaust failure detection during cooking will be described. As shown in FIG. 10, after the first predetermined period has elapsed, the control unit 51 transfers the exhaust gas during the second predetermined period after the output of the temperature detection unit 37 exceeds the first predetermined value and until the end of cooking. When the means 36 breaks down, the exhaust gas whose temperature has risen does not pass through the exhaust gas processing means 35 and the exhaust gas transfer means 36, that is, the exhaust gas does not flow in the vicinity of the temperature detector 37. At that time, the output of the temperature detection unit 37 transitions from an increase to a decrease (turns), and the control unit 51 starts the decrease in which the output of the temperature detection unit 37 exceeds a second predetermined value (for example, a 40 ° C. decrease). (3) Check whether there is continuation for a predetermined period (for example, 1 minute). If the output of the temperature detector 37 does not continue to decrease beyond the second predetermined value for the third predetermined period, the control unit 51 can determine that the exhaust transfer means 36 is operating normally. However, if the output of the temperature detection unit 37 continues to decrease above the second predetermined value for the third predetermined period, the control unit 51 determines that the exhaust transfer means 36 is out of order. Then, the control unit 51 immediately notifies the exhaust failure by the notification unit 52, stops the upper heating unit 33 and the lower heating unit 34, and then appropriately stops the blower 45 as well. Specifically, when a large amount of oily smoke is suddenly generated from the cooking ingredients 31, the exhaust gas temperature temporarily rises, and then the oily smoke subsides and the exhaust gas temperature rapidly decreases, the output of the temperature detection unit 37 is the second output. A decrease exceeding a predetermined value is detected. At that time, by providing the third predetermined period, it is possible to eliminate erroneous detection of exhaust failure. Furthermore, even when the output of the temperature detection unit 37 becomes temporarily unstable due to noise or the like, it is possible to prevent the control unit 51 from erroneously detecting an exhaust failure.

  Further, even when the exhaust port 29, the duct 38, the catalyst unit 44, etc. are blocked due to some reason (for example, cloth, kitchen paper, food) other than the failure, the exhaust transfer unit 36 and the exhaust transfer unit 36 are transported to the exhaust transfer unit 36. Since it does not pass through the means 36, it is possible to detect an exhaust failure during cooking at the initial stage. That is, exhaust leakage from the cooking container 32 can be prevented.

  Next, the temperature detection unit 37 will be described. The temperature detection unit 37 is provided in the exhaust processing unit 35 of the exhaust processing unit 35 that does not face the catalyst unit 44 and is separated from the catalyst unit 44 on the downstream side of the exhaust gas from the catalyst unit 44 included in the exhaust processing unit 35. Located on the exit side. A large amount of oil is suddenly generated from the salt 31A and may scatter and ignite in the catalyst unit 44. As shown by A surrounded by a dotted line in FIG. 11, the temperature downstream of the ignited catalyst portion 44 is rapidly increased by an exothermic reaction (for example, 450 ° C. to 490 ° C.). Next, when the oil component is not burned, the temperature is rapidly decreased (for example, from 490 ° C. to 450 ° C.). Since it is mixed with the exhaust gas that has passed through most of the other catalyst parts 44, the influence of temperature rise and fall due to ignition is suppressed, and the output of the temperature detection part 37 gradually changes. That is, since the temperature detection unit 37 can detect a representative temperature (substantially average) of the exhaust, the control unit 51 can appropriately determine the failure of the exhaust processing means 35 and estimate the heat capacity of the cooking food.

Moreover, the temperature detection part 37 is arrange | positioned in the upstream which the drive air and exhaust_gas | exhaustion of the exhaust_gas | exhaustion transfer means which comprise an ejector mix. For example, there is no problem even if the temperature detection unit 37 is provided in the induction pipe 41, and the temperature detection unit 37 is not affected by the driving air and can detect the temperature of the exhaust gas. Judgment and estimation of heat capacity of cooked foods can be made appropriately. In other words,
When the exhaust gas is mixed with the driving air, the exhaust gas is strongly influenced by the driving air, and the temperature detection unit 37 has a problem that the sensitivity is lowered.

  Accordingly, it is only necessary that the temperature detection unit 37 is disposed away from the place where the oil is ignited in the catalyst unit 44 and before the exhaust gas is diluted with the driving air ejected from the nozzle 46.

  On the other hand, when a liquid such as water or juice is accidentally spilled into the kitchen cabinet 26, the top surface member 27, the back frame 30, etc., this liquid flows from the exhaust port 29 through the upper surface of the projecting portion 25 and flows into the duct 38. . Subsequently, the liquid is dripped along the inclined inner surface of the exhaust passage 53, and is stored in the liquid reservoir 54 without stagnation on the way.

  The exhaust gas flowing in from the diffuser 49 has a lower relative humidity and a higher temperature than the outside air because it is diluted with the outside air, so when it passes through the vicinity of the liquid reservoir 54 while colliding with the inner wall of the duct 38 and turbulent, However, the liquid stored in the liquid reservoir 54 is evaporated, taken into the exhaust, discharged to the cooking exhaust path 28, and eliminated. The exhaust transfer means 36 is connected to the cylindrical side surface of the duct 38 at an angle of 5 ° from top to bottom. That is, since the bottom surface of the liquid reservoir 54 is located at a position lower than the connection position with the exhaust transfer means 36, the liquid stored in the liquid reservoir 54 does not contaminate the exhaust processing means 35 and the exhaust transfer means 36. The liquid reservoir 54 is heated from the cooking container 32 by radiation, convection, or heat transfer to a high temperature (for example, about 90 ° C.). Accordingly, the liquid reservoir 54 promotes the evaporation of the liquid, so that the liquid can be eliminated in a short time.

As described above, in the present embodiment,
A cooking container 32 capable of accommodating cooking ingredients 31;
An upper heating means 33, a lower heating means 34, which are arranged in the cooking container 32 and heat the cooking ingredients 31,
An exhaust processing means 35 for processing exhaust in the cooking container 32 that is generated when the cooking ingredients 31 are heated connected to the cooking container 32;
An exhaust transfer means 36 connected to the exhaust treatment means 35 for transferring the exhaust in the cooking vessel 32 via the exhaust treatment means 35;
A duct 38 that has a bottomed cylindrical shape and has an exhaust path 53 that guides the exhaust,
The duct 38 serves as the grill cooking appliance 24 having the liquid reservoir 54 by connecting the exhaust transfer means 36 to the cylindrical side surface.

  Thereby, when the cooking ingredients 31 are stored in the cooking container 32, the upper heating means 33 and the lower heating means 34 start heating the cooking ingredients 31, and the exhaust transfer means 36 is generated from the heated cooking ingredients 31. The exhaust gas containing steam, oily smoke, and odor components is transferred from the cooking container 32 to the exhaust gas processing means 35. Subsequently, the exhaust transfer means 36 transfers the exhaust purified by the exhaust processing means 35 to the outside via the duct 38. On the other hand, liquids such as water and juice spilled by mistake flow into the duct 38, and subsequently drop along the inner surface of the exhaust path 53 and are stored in the liquid reservoir 54. The liquid stored in the liquid reservoir 54 evaporates the exhaust gas passing through the exhaust passage 53 and discharges it to the outside to be eliminated. In addition, since the flowing-in liquid connects the exhaust transfer means 36 to the cylindrical side surface of the duct 38, the exhaust transfer means 36 and the exhaust treatment means 35 are not soiled.

  In the present embodiment, since the liquid reservoir 54 is disposed in contact with or close to the cooking container 32, the liquid reservoir 54 is heated from the cooking container 32 by radiation, convection, or heat transfer, and reaches a high temperature. The portion 54 promotes evaporation of the liquid accumulated in the liquid reservoir 54. Accordingly, the liquid accumulated in the liquid reservoir 54 can be eliminated in a short time.

Further, in the present embodiment, the duct 38 is expanded from the liquid reservoir 54 along the exhaust direction of the exhaust path 53, so that liquids such as water and soup spilled by mistake along the inclined inner surface of the exhaust path 53. The liquid can be dripped and collected in the liquid reservoir 54 without any delay. Further, since the exhaust gas gradually spreads, it can be uniformly discharged outside.

  In the present embodiment, the duct 38 has a plate-like oil adhering portion 56 along the exhaust direction of the exhaust passage 53, and the exhaust gas flowing into the duct 38 is bent by the inner wall of the bent exhaust passage 53 or the oil. The oil smoke that collides with and flows along the adhering portion 56 and cannot be treated by the exhaust processing means 35 adheres to the inner wall of the exhaust passage 53 and the oil adhering portion 56, so that the exhaust gas can be purified.

  Further, in the present embodiment, the oil adhering portion 56 has a plurality of openings 55, and the exhaust gas passing through the large number of openings 55 is disturbed and flows while contacting the vicinity of the surface of the oil adhering portion 56. The exhaust is further purified.

  Moreover, in this Embodiment, it is the heating cooking equipment 21 which has the grill cooking equipment 24, Comprising: The heating cooking equipment 21 is distribute | arranged to the main body 22 accommodated in the kitchen cabinet 26, and the top | upper surface of the main body 22, and to be heated. A top surface member 27 on which an object can be placed, and a cooking exhaust path 28 that is placed on the kitchen cabinet 26 behind the top surface member 27 and guides the exhaust to the inside by the exhaust transfer means 36 of the grill cooking device 24. A back frame 30 on which the exhaust port 29 is disposed, and is disposed below the top surface member 27, and the exhaust path 53 of the grill cooking appliance 24 is connected to the cooking exhaust path 28 of the back frame 30. is there.

  As a result, the cooking device 21 can use the grill cooking device 24 that can process the liquid without draining it to the outside even if liquids such as water and soup spilled by mistake flow into the duct 38.

  In the present embodiment, the cooking exhaust path 28 communicates the duct 38 and the exhaust port 29 with substantially airtightness, so that the cooling air of the main body 22 enters the cooking exhaust path 28. Because it prevents, exhaust can be ejected smoothly. In other words, an increase in pressure loss in the cooking exhaust passage 28 due to cooling air can be prevented.

  In the present embodiment, the passage area Vd formed by the rear end portion of the main body 22 and the top surface member 27 is configured to be equal to or larger than the passage area Vc of the cooking exhaust passage 28. Since the exhaust port 29 is opened to the rear of the main body 22, the top member 27 can be widened, thereby placing a large pan.

  Further, in the present embodiment, the total opening area Ve of the exhaust port 29 provided by inclining the portion overlapping the kitchen cabinet 26 of the back frame 30 is equal to or larger than the passage area Vc of the cooking exhaust passage 28. Since it comprised, the numerical aperture of the exhaust port 29, ie, Ve, can be ensured. Moreover, since the exhaust port 29 opened on the slope is difficult to see from the user of the cooking device 21, the design of the top member 27 and the back frame 30 is improved.

  In the present embodiment, the example using the heater as the upper heating unit 33 and the lower heating unit 34 has been described. However, the present invention is not limited to this, and both or either of the upper and lower heating units are used. Similar effects can be obtained even in a configuration using induction heating or a gas burner.

  As described above, the grill cooking appliance according to the present invention and the heating cooking appliance equipped with the grill cooking appliance can be eliminated without draining outside even if a liquid such as water or juice accidentally flows into the duct. It can also be used for business purposes.

DESCRIPTION OF SYMBOLS 21 Heating cooking equipment 22 Main body 24 Grill cooking equipment 26 Kitchen cabinet 27 Top surface member 28 Cooking exhaust path 29 Exhaust port 30 Back frame 31 Cooking ingredients 32 Cooking container 33 Heating means (upper heating means)
34 Heating means (lower heating means)
35 Exhaust treatment means 36 Exhaust transfer means 37 Temperature detection part 38 Duct 53 Exhaust path 54 Liquid reservoir part 56 Oil adhesion part 55 Opening part

Claims (9)

A cooking container capable of containing cooking ingredients;
Heating means arranged in the cooking container for heating cooking ingredients;
Exhaust treatment means for treating exhaust in the cooking container that is generated when heating cooking ingredients connected to the cooking container;
An exhaust transfer means connected to the exhaust treatment means for transferring the exhaust in the cooking vessel via the exhaust treatment means;
A duct having an exhaust path configured to have a bottomed cylindrical shape and guide exhaust,
The said duct is a grill cooking appliance which has a liquid reservoir part by connecting the said exhaust transfer means to a cylindrical side surface. The grill cooking apparatus according to claim 1, wherein the liquid reservoir is disposed in contact with or close to the cooking container. The grill cooking appliance according to claim 1 or 2, wherein the duct is expanded from the liquid reservoir portion along an exhaust direction of the exhaust path. The grill cooking appliance according to any one of claims 1 to 3, wherein the duct has a plate-like oil adhering portion along an exhaust direction of the exhaust passage. The grill cooking apparatus according to claim 4, wherein the oil adhering portion has a plurality of openings. A cooking device having the grill cooking device according to any one of claims 1 to 5,
The cooking device is
The main body stored in the kitchen cabinet;
A top member arranged on the top surface of the main body and capable of placing an object to be heated;
A back frame that is placed in a kitchen cabinet behind the top surface member, has a cooking exhaust path that guides exhaust to the inside by the exhaust transfer means of the grill cooking appliance, and has an exhaust port disposed therein,
A cooking device provided at a lower portion of the top surface member and having the exhaust passage of the grill cooking device connected to the cooking exhaust passage of the back frame. The cooking device according to claim 6, wherein the cooking exhaust path communicates the duct and the exhaust port with substantially airtightness. The cooking device according to claim 6 or 7, wherein a passage area Vd constituted by a rear end portion of the main body and the top member is equal to or larger than a passage area Vc of the cooking exhaust passage. The total opening area Ve of the exhaust port that is disposed with the portion overlapping the kitchen cabinet of the back frame inclined is configured to be equal to or larger than the passage area Vc of the cooking exhaust passage. Cooking equipment.

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