Sharp Kabushiki Kaisha Corporation

Shinya Ueda

Kazuyuki Matsubayashi

Masayuki Iwamoto

Takashi Utsumi

Toshiyuki Irie

Tadanobu Kimura

Yuhji Andoh

Masami Umemoto

Yasuhiro Sakoda

Yuzi Ando

Masayuki Uno

Tetsuichi Arita

Yuzi Andoh

Norikimi Tatsumu

Yoshikazu Yamamoto

Masaki Ohtsuka

Yukishige Shiraichi

Hiroyuki Kato

Masahiro Nishijima

Shinji Asami

Fuminori Kaneko

Hiroki Kitayama

Yasuaki Sakane

Kazuya Kitatani

Mitsuo Hirooka

Hideo Shimoda

Youhei Seguchi

Kiyoshi Yamaguchi

Tatsuya Mineoka

Yuji Ando

Yuji Andoh

A water receiving member is reduced in size and is therefore made difficult to visually recognize. A cooking device () includes a main body (), a front door (), and a waste receiving member (). The front door () has a water droplet restraining part () provided on a lower portion of an inner surface of the front door () which inner surface faces the heating room (). While the front door () is closed, the water droplet restraining part () protrudes diagonally downwardly or horizontally from the inner surface of the front door () toward a rear side of the main body ().

Cooker

Provided is a heating cooker that can efficiently apply steam to the entire food and can also cook the food quickly. A heating cooker (A) includes a toasting grill () provided within a cooking chamber () and a lower heater () provided at a lower section within the cooking chamber (). Steam is blown between the toasting grill () and the lower heater () from a steam outlet () provided in at least one sidewall of the cooking chamber ().

Heating cooker

PCI (Plasmacluster Ion) ions are released for approximately five minutes to a food such as vegetables, at a temperature of around 40&#xb0; C. in a no-air flowing state and with no steam present.

Method for cooking foods, and heating cooker

A cooking device has a casing, a heating chamberprovided in the casing, an exhaust tubefor guiding exhaust from inside of the heating chamberthrough an electric component chamberin the casingto front face side, and a dew receiving containerthat is provided on front face side of the casingand that receives and diffuses the exhaust from the exhaust tubeto outside of the casing

Cooking device

A steam generation device is placed at a lower portion of a side wall of a heating chamber. A steam jet-out part is placed upper than the steam generation device of the side wall of the heating chamber with a distance from the steam generation device. Thus, even if bumping has occurred within a water storage part of the steam generation device, causing boiling water to rush out from a steam supply port into a steam supply pipe, the boiling water is prevented from intruding into a steam jet-out part.

Steam generation unit and steam cooking device using same

A steam generating device () is provided with a metal housing (), a water supply opening () for supplying water into the housing (), a steam generating heater () embedded in the lower part of the housing () and evaporating the water supplied from the water supply opening (), a steam temperature raising heater () provided above the steam generating heater () with a predetermined distance from an inner wall of the housing () and raising the temperature of the steam generated by the steam generating heater (), and a discharge opening () for discharging the superheated steam generated by the steam temperature raising heater ().

Steam generating device and cooking device

A heating cooker has a side wall of a heating chamber () formed with an outlet () for discharging a heating fluid and an engagement portion (). A tray () has an edge portion (), a side wall portion () having a thorough hole (), a flat surface portion (), an inner wall portion (), and a bottom portion (). When the tray is engaged with the engagement portion with its front surface side facing up, the through hole faces the outlet. A part of the discharged heating fluid is fed to the rear surface side of the tray through the through hole, and the remaining fluid is fed to the front surface side. When the tray is engaged with the engagement portion with its rear surface side facing up, an opening in a groove portion () defined between the side wall portion and the inner wall portion faces upward.

Heating cooker and tray therefor

In a ceiling part of a heating chamber, a sub-cavity is provided in which a steam-heating heater is housed. Steam generated by a steam generating device is heated by the steam-heating heater inside the sub-cavity to be brought into an overheated state, and is then jetted out through upper jet holes provided in the ceiling part of the heating chamber and through side jet holes provided in lower parts of the side walls of the heating chamber at both sides thereof. Food is supported on a rack to be in a state floating above the floor surface of the heating chamber, and, through the side jet holes, steam is jetted toward under the food.

Steam cooking apparatus

In a steam cooker, a tray-shaped case () of a steam temperature-raising device () has a recessed part () into which steam from a steam generator flows through steam supply ports (A-C) provided in a first sidewall (). First and second steam superheaters () are placed in the recessed part () of the tray-shaped case () so as to be axisymmetrical with respect to a center line (L). A plurality of steam outlets (A-A,B-B) for supplying steam into a heating chamber sideways are provided in second and third sidewalls (A,B) adjoining the sidewall () having the steam supply ports (A-C) of the recessed part (), and on the opposite side of the steam supply ports (A-C). The tray-shaped case () is placed on a ceiling panel of the heating chamber and at steam outlets with an opening of the recessed part () directed downward.

Steam cooker

In a steam cooker, a tray-shaped case () of a steam temperature-raising device () has a recessed part () into which steam from a steam generator flows through steam supply ports (A,B,C) provided in a first sidewall (). The recessed part () has a planar shape roughly symmetrical with respect to a center line (L) of a steam flow entering through the steam supply ports (A,B, andC). First and second steam superheaters () are placed in the recessed part () of the tray-shaped case () so as to be symmetrical with respect to the center line (L). A spiral heat radiation fin () having a fin pitch of 10 mm or less is wound around the first steam superheater (). The tray-shaped case () is placed on a ceiling panel of a heating chamber and at steam outlets with an opening of the recessed part () directed downward.

A cooker has an external circulation path outside a heating chamber in which foods are to be placed. A blower sucks in gas inside the heating chamber, and forms, in the external circulation path, a gas flow that makes the sucked gas return to the heating chamber. Downstream of the blower, the external circulation path is provided with an exhaust port, in which a damper is provided. The damper closes the exhaust port during cooking, and opens the exhaust port when a door of the heating chamber is opened. After the damper is changed to a position of opening the exhaust port, the blower continues to operate until a predetermined condition is satisfied.

In a steam cooker, for heating of a food which is a mass of granular matters or linear matters such as rice or chow mein, a steam superheater is not turned on or is turned on with a very weak electric power so that steam supplied from steam supply pipes (A toC) is substantially not superheated. Steam of 80&#xb0; C. to 90&#xb0; C. derived from the steam supply pipe (B) is jetted out right downward from an opening () of a steam jet pipe (). Then, steam located around an end portion of the steam jet pipe () in a tray-shaped case () is pulled in by steam jetted out from the opening (), so that a large amount of steam is jetted against a bowl of rice or a dish of chow mein. As a result, surfaces of, for example, rice grains are prevented from immediately going beyond 100&#xb0; C., so that condensation at the surfaces of the rice grains is efficiently achieved, and supply of condensed latent heat and penetration of condensed water (hot water) to the rice grains is efficiently achieved.

A combination microwave and impingement heating cooking oven, wherein an upper blowing port blowing hot air in vertical direction and a lateral blowing port for blowing hot air in horizontal direction are provided in a cooking chamber, the upper blowing port is provided in the ceiling wall of the cooking chamber, the lateral blowing port is provided in one of the right and left inside walls thereof, and a suction port is provided in the bottom inside wall thereof in the form of collected perforations, air in the cooking chamber sucked from the suction port is fed to an upper duct and a lateral duct, heated by an upper heater and a lateral heater, respectively, and blown from the upper blowing port and the lateral blowing port, and the distribution of the perforations of the upper blowing port is made such that the distribution of the perforations at a position where the air blows toward air current from the lateral blowing port to a cooked object is made coarser than that at the other positions so that the air current in horizontal direction cannot be obstructed, and a wave feed port for discharging microwaves into the cooking chamber is so arranged as not to directly face the lateral blowing port.

Combination microwave and impingement heating cooking oven

A cooking oven, wherein an upper blowing port blowing hot air in vertical direction and a lateral blowing port for blowing hot air in horizontal direction are provided in a cooking chamber, the upper blowing port is provided in the ceiling wall of the cooking chamber, the lateral blowing port is provided in one of the right and left inside walls thereof, and a suction port is provided in the bottom inside wall thereof in the form of collected perforations, air in the cooking chamber sucked from the suction port is fed to an upper duct and a lateral duct, heated by an upper heater and a lateral heater, respectively, and blown from the upper blowing port and the lateral blowing port, and the distribution of the perforations of the upper blowing port is made such that the distribution of the perforations at a position where the air blows toward air current from the lateral blowing port to a cooked object is made coarser than that at the other positions so that the air current in horizontal direction cannot be obstructed.

Heating cooking device

A cooking device, wherein, when a roast chicken is selected from a menu displayed on an operating part (), a centrifugal fan () is controlled so as to be rotated in forward direction at a high speed to blow out hot air with a speed of 65 km/h or faster from upper blowout ports () and hot air with a speed of 30 km/h or slower from side blowout ports () whereby a roast chicken in a heating chamber () can be cooked at the high speed and, when a sponge cake is selected from the menu, the centrifugal fan () is controlled so as to be rotated in reverse direction at a low speed to blow out hot air with a speed of 30 km/h or slower from the upper blowout ports () and hot air with a speed of 40 km/h or slower from the side blowout ports () whereby a sponge cake in the heating chamber () can be cooked light and fluffy.

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Yamatotakada, Japan

Shinya Ueda