JP5396370B2 - Steaming cooking equipment - Google Patents

Description

  The present invention relates to a steaming cooking apparatus that steams and cooks cooking objects such as vegetables.

Such a steaming cooking apparatus steams and cooks an object to be cooked, and conventionally has a heating means for heating water stored in a water storage part, and discharges generated steam upward from a steam discharge port. Of the apparatus main body, a plurality of steam containers having an opening at the top and a plurality of steam passage holes at the bottom, for storing the food to be cooked, and a plurality of steam containers in a stacked state, And a lid that closes the opening of the container.
Then, a plurality of steaming containers are stacked above the steam discharge port in the apparatus main body while containing the cooking object, and the upper opening of the uppermost steaming container is closed with a lid, and the heating means is heated in this state. By operating and releasing the steam from the steam outlet, the steam is filled into a plurality of stacked steaming containers, and the food to be cooked is cooked (see, for example, Patent Documents 1 and 2). .)
In addition, a part of the vapor | steam with which the some steaming container of the stacked state is filled condenses and it becomes a water droplet. Further, the water in the water storage part continuously evaporates, and the steam is continuously discharged from the steam discharge port.

Japanese Utility Model Publication No. 5-26014 JP 2004-188197 A

By the way, in recent years, low-temperature steaming cooking in which vegetables are steamed with low-temperature steam has been reviewed as a steaming cooking method that improves the texture by improving the crispy feeling of vegetables.
That is, pectin that forms vegetable tissue cells has a property of causing a curing reaction in a predetermined temperature range, and using this curing reaction can improve the crispness of vegetables.
And it is thought that the temperature range which raise | generates hardening reaction to pectin is 50-80 degreeC, for example, hardening reaction to pectin is done by performing low temperature steam cooking using the low temperature steam of 50-80 degreeC. Can be caused.
However, in the conventional steaming cooking device, the steam at a high temperature (for example, a temperature close to 100 ° C.) discharged from the steam outlet flows through the plurality of steaming containers stacked in order from the lowest steaming container, Since the plurality of steamed containers in the stacked state are filled, only the high temperature steam cooking is performed by the high temperature steam close to 100 ° C., and the low temperature steam cooking cannot be performed. In addition, in steam cooking with one steam cooking device, high temperature steam cooking and low temperature steam cooking cannot be selectively performed.

  This invention is made | formed in view of this situation, The objective is to provide the cooking apparatus which can perform high temperature steam cooking and low temperature steam cooking appropriately as needed.

In order to achieve the above object, the steam cooking apparatus according to the present invention has a heating device for heating the water stored in the water storage unit, and discharges the generated steam upward from the steam discharge port. The body,
A plurality of steaming containers having an opening at the top and a plurality of steam passage holes at the bottom to accommodate the food;
Among the plurality of steaming containers in a stacked state, a lid that closes the opening of the uppermost steaming container,
It has a steam passage that penetrates in the vertical direction, and includes a water tank capable of exchanging heat between the steam that passes through the steam passage and water contained therein,
The plurality of steaming containers are configured to be stacked above the steam discharge port in the apparatus main body with the water tank interposed between the upper and lower parts of the steaming containers.

According to the above characteristic configuration, the steam discharged from the steam discharge port is supplied to the steaming container below the water tank through the plurality of steam passage holes at the bottom, and the steaming container above the water tank has the water tank After passing through the lower steaming vessel, the steam that has passed through the steam passage portion of the water tank is supplied through a plurality of steam passage holes at the bottom.
In other words, the steam container below the water tank is filled with high-temperature steam discharged from the steam outlet, so that the food to be cooked is heated to a high temperature (for example, about 100 ° C.) in the steam container below the water tank. Steaming with high temperature steam can be performed.
On the other hand, in the steaming container above the water tank, the temperature drops by passing through the steaming container below the water tank, and further, the heat with the water in the water tank when passing through the steam passage part of the water tank. Because it is filled with relatively low-temperature steam that has been cooled by replacement and the temperature has been reduced, low-temperature steam cooking that steams the food to be cooked with low-temperature steam (for example, about 50 to 80 ° C.) in the steaming vessel above the water tank. It can be performed.
Here, by appropriately setting in advance the flow path length in the steam passage section, the heat exchange area between the steam and the water in the water tank, and the like, it is cooled by the heat exchange with the water in the water tank through the steam passage section. It is possible to make the temperature of the generated steam suitable for low temperature steam cooking.
Therefore, it is possible to provide a steam cooking apparatus that can perform low-temperature steaming cooking and that can perform high-temperature steam cooking simultaneously with the low-temperature steam cooking.

A further characteristic configuration of the steam cooking apparatus according to the present invention is configured such that the water tank can be stacked on the apparatus main body in a state where the steam passage portion is positioned above the steam discharge port.
As a stacking form of the plurality of steaming containers on the apparatus main body,
The plurality of steaming containers are stacked on the apparatus main body in a state where the water tank is interposed between the upper and lower sides of the plurality of steaming containers, and the water tank is stacked on the apparatus main body. In the water tank, the plurality of steaming containers are stacked so as to select a stacking form for low-temperature steaming.

According to the above characteristic configuration, when a plurality of steaming containers are stacked on the apparatus main body in a stacking form for low-temperature steaming, steam that has passed through the steam passage portion of the water tank and whose temperature has decreased due to heat exchange with water in the water tank. However, it flows in the plurality of steaming containers in a stacked state in order from the lowest steaming container, and fills the plurality of steaming containers.
That is, since low-temperature steaming can be performed simultaneously in a plurality of steaming containers, a large amount of food to be cooked can be steam-cooked at a time.
On the other hand, when a plurality of steaming containers are stacked on the apparatus main body in a stacking configuration for steaming at high and low temperatures, high-temperature steaming cooking can be performed in the steaming container below the water tank, and in the steaming container above the water tank. Can be cooked at low temperature.
Therefore, it is possible to select a steaming cooking method in which low-temperature steaming cooking and high-temperature steaming cooking are performed in parallel, and a steaming cooking method in which a large amount of food to be cooked at a low temperature can be selected at the same time. it can.

A further characteristic configuration of the steaming cooking apparatus according to the present invention is as the stacked form,
The high temperature and low temperature steaming stacking form, the low temperature steaming stacking form, and the high temperature steaming stacking form in which the plurality of steaming containers are stacked on the apparatus main body without interposing the water tank between the upper and lower sides. And is configured to be selectable.

According to the above characteristic configuration, when a plurality of steaming containers are stacked on the apparatus main body in a stacking form for high-temperature steaming, the high-temperature steam discharged from the steam discharge port passes through a portion that forcibly cools the steam. Without flowing, the plurality of steaming containers in the stacked state are flowed in order from the lowest steaming container to fill the plurality of steaming containers in the stacked state.
That is, since high temperature steam cooking can be performed simultaneously in a plurality of steaming containers, a large amount of food to be cooked can be cooked at high temperature at a time.
On the other hand, when a plurality of steaming containers are stacked on the apparatus main body in a stacking configuration for steaming at high and low temperatures, high-temperature steaming cooking can be performed in the steaming container below the water tank, and in the steaming container above the water tank. Can be cooked at low temperature.
In addition, when a plurality of steaming containers are stacked on the apparatus main body in a stacked form for low-temperature steaming, low-temperature steaming cooking can be performed simultaneously in the plurality of steaming containers.
Therefore, steam cooking method that performs both low-temperature steaming and high-temperature steam cooking, steam cooking method that steams a large amount of food to be cooked at a time, and steaming that heats a large amount of food to be steamed at a time Since a cooking method can be selected, usability can be further improved.

  A further characteristic configuration of the steam cooking apparatus according to the present invention is provided with water replenishing means capable of replenishing the water in the water tank in the water reservoir so that the water level in the water reservoir becomes a constant water level. In the point.

According to the above characteristic configuration, even when steam cooking progresses and the water level in the water storage unit decreases, the water in the water tank stores the water so that the water level in the water storage unit becomes a constant water level by the water supply means. Supply to the department. That is, the water in the water tank for cooling the steam can be used as water for generating steam for steam cooking.
Therefore, since the user can perform low-temperature steaming cooking for a long time without supplying water to the water storage unit, the usability can be further improved.

  A further characteristic configuration of the steaming cooking apparatus according to the present invention is that the lid body is provided with a steam discharge section capable of discharging steam to the outside and adjusting the discharge amount.

According to the above characteristic configuration, by changing and adjusting the steam discharge amount by the steam discharge unit, the atmosphere temperature in the plurality of steaming containers can be changed and adjusted, and the steam cooking temperature can be changed and adjusted. That is, if the steam discharge amount is increased, the atmospheric temperature in the plurality of steaming containers is lowered, and conversely, if the steam discharge amount is decreased, the atmosphere temperature in the plurality of steaming containers is increased.
Therefore, in particular, low-temperature steaming cooking can be performed more appropriately by changing and adjusting the steam discharge amount when performing low-temperature steaming cooking.

A further characteristic configuration of the steam cooking device according to the present invention is such that the water tank is configured in an annular shape in plan view, and a hole penetrating in the vertical direction in the annular water tank functions as the steam passage portion. And
A vapor diffuser having a bulging portion bulging upward and having a plurality of vent holes is placed on the annular water tank with the bulging portion covering the hole of the annular water tank. It is in the point.

According to the above characteristic configuration, since the steam passes through the hole of the annular water tank and is supplied to the steaming vessel above the water tank, it is possible to prevent the steam from leaking to the outside, and the thermal efficiency. Can be suppressed.
Further, since the steam that has passed through the hole of the annular water tank having a narrow flow passage area is released from a plurality of vent holes formed in the bulging portion of the vapor diffuser, the hole of the annular water tank is The vapor | steam which passed will be diffused along the bottom face of a steaming container. As a result, steam can be supplied to the steaming container through the steam passage holes present in the widest possible range at the bottom of the steaming container, so that the food to be cooked in the steaming container can be steam-cooked as evenly as possible.
Therefore, it is possible to cook the object to be cooked at low temperature evenly as much as possible while suppressing a decrease in thermal efficiency.

The perspective view in the piled-up state for high-low-temperature steaming according to the first embodiment Exploded perspective view in a stacked state for high and low temperature steaming according to the first embodiment Longitudinal sectional view in a stacked state for high-low-temperature steaming according to the first embodiment Exploded perspective view in stacked form for low temperature steam according to the first embodiment Longitudinal sectional view in a stacked form for low temperature steam according to the first embodiment Exploded perspective view in a stacked state for high temperature steam according to the first embodiment Longitudinal sectional view in a stacked state for high temperature steam according to the first embodiment Exploded perspective view in a stacked state for high and low temperature steaming according to the second embodiment Longitudinal sectional view in a stacked state for high-low-temperature steaming according to the second embodiment Longitudinal sectional view in a stacked state for high and low temperature steaming according to the third embodiment

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
[First Embodiment]
First, a first embodiment will be described based on the drawings.
As shown in FIG.2 and FIG.3, a steaming cooking apparatus has the electric heater 4 as a heating means which heats the water W stored in the water storage tray 3 as a water storage part, and produces | generates the generated steam S. The apparatus main body 5 to be discharged upward from the steam discharge port 3s, the plurality of steam containers 1 having the top opened and the plurality of steam passage holes 1h at the bottom to accommodate the food to be cooked G, and the stacked state Among the plurality of steaming containers 1, the lid 6 that closes the opening of the uppermost steaming container 1, the steam passage 2 p penetrating in the vertical direction, and the steam S passing through the steam passage 2 p and the inside And a water tank 2 capable of exchanging heat with the water W accommodated in the water. That is, this steam cooking apparatus is configured to be an electric type that generates steam S for steam cooking by heating the water W using electric power.
The plurality of steaming containers 1 are configured to be able to be stacked above the steam discharge port 3 s in the apparatus main body 5 with the water tank 2 interposed between the upper and lower sides of the plurality of steaming containers 1.

Also, as shown in FIGS. 4 and 5, in the first embodiment, the water tank 2 can be stacked on the apparatus main body 5 with the steam passage portion 2p positioned above the steam discharge port 3s. Has been.
And as a form of stacking the plurality of steaming containers 1 on the apparatus body 5, the plurality of steaming containers 1 are stacked on the apparatus body 5 with the water tank 2 interposed between the upper and lower sides of the plurality of steaming containers 1. Stacking form for low-temperature steaming (see FIGS. 1 to 3) and stacking form for low-temperature steaming in which the water tank 2 is stacked on the apparatus body 5 and a plurality of steaming containers 1 are stacked on the water tank 2 (FIGS. 4 and 5) and a stacking form for high-temperature steaming (see FIGS. 6 and 7) in which a plurality of steaming containers 1 are stacked on the apparatus body 5 without interposing the water tank 2 between the upper and lower sides. ing.
Further, a water replenishment section M is provided as water replenishing means capable of replenishing the water W in the water tank 2 to the water storage tray 3 so that the water level in the water storage tray 3 becomes a constant water level.
Furthermore, the steam discharge part V which can discharge | emit the vapor | steam S outside and can adjust the discharge | emission amount is provided in the cover body 6. FIG.

Next, description is added about each part of a steaming cooking apparatus.
As shown in FIGS. 1 to 3, the apparatus main body 5 is configured by using a substantially bottomed cylindrical casing 7.
As shown in FIGS. 2 and 3, a dish receiving portion 7 a is provided at the intermediate portion in the vertical direction of the casing 7 so as to protrude radially inward, and the upper end portion of the casing 7 has an outer diameter. The large-diameter portion 7 b has a larger diameter than the outer diameter of the lower portion and a slightly larger inner diameter than the outer diameter of the steaming container 1.
And the water storage tray 3 is comprised so that it may mount | wear with the apparatus main body 5 in the state suspended and supported by the tray receiving part 7a. That is, the water storage tray 3 is configured to be detachable from the apparatus main body 5.
Further, a circular stepped portion 7d formed at the lower end of the large diameter portion 7b on the inner peripheral surface of the casing 7 can place and support a member having a circular outer peripheral shape that is substantially the same diameter as the outer diameter of the steaming vessel 1. It is configured as follows.

The electric heater 4 is provided in the casing 7 so as to come into contact with the bottom surface of the water storage tray 3 provided in a state of being suspended from the dish receiving portion 7a. As the electric heater 4, for example, a sheathed heater is used. Is done.
And it is comprised so that the water W in the water storage tray 3 can be heated by supplying with electricity to the electric heater 4, and the vapor | steam S can be discharge | released upwards from the upper opening of the water storage tray 3, The upper opening is configured to function as the vapor discharge port 3s.
Further, a temperature sensor 8 is provided in the casing 7 so as to come into contact with the bottom surface of the water storage tray 3 that is supported suspended by the dish receiving portion 7a. Further, in the casing 7, the operation of the steam cooking apparatus is performed. There is also provided a control unit 9 for controlling the above.

As shown in FIGS. 1 and 2, on the outer peripheral surface of the casing 7, the operation switch 10 for instructing operation start and operation stop and setting the cooking time and the water storage tray 3 have no water. A waterless notification lamp 11 is provided for notification.
The control operation of the control unit 9 will be briefly described. When the operation start is instructed by the operation switch 10, the control unit 9 starts energizing the electric heater 4 and is instructed to stop the operation by the operation switch 10 or the cooking set by the operation switch 10. When time elapses, energization of the electric heater 4 is stopped.
Further, the control unit 9 monitors the detected temperature of the temperature sensor 8 until the operation stop is instructed or until the set cooking time elapses, and the detected temperature of the temperature sensor 8 reports the absence of water. When the temperature becomes higher than the preset temperature (for example, 105 ° C.), the energization to the electric heater 4 is stopped and the notification lamp 11 is turned on.

As shown in FIGS. 1 to 3, a lower water receiving tray 12 that receives and stores droplets dropped from the steaming container 1 is provided on the upper portion of the apparatus main body 5.
As shown in FIGS. 2 and 3, the lower water tray 12 has a generally circular dish shape whose outer diameter is the same as the outer diameter of the steaming vessel 1, and swells in a cylindrical shape upward at the approximate center of the bottom portion. It is comprised in the shape which has the protruding bulging part 12g. Furthermore, a cylindrical insertion cylinder 12e that can be inserted in a cylindrical valve case 16 constituting a water replenishment section M, which will be described later, closer to the radially outer side than the bulging section 12g at the bottom of the lower water tray 12. Is erected with the opening portions at both ends in the vertical direction facing outside.
A plurality of vent holes 12h are arranged on the upper side of the peripheral wall of the bulging portion 12g of the lower water tray 12 at intervals along the entire circumference.

  The upper end side of the peripheral wall of the lower water tray 12 is configured as a thick portion 12b that protrudes radially inward, and the upper end portion of the thick portion 12b extends radially outward in a bowl shape. At the same time, the upper end surface of the thick portion 12b is formed in a two-stage shape in which the radially inner side is lowered, and the upper end of the lower water tray 12 is annularly formed over the entire circumference of the lower water tray 12 The recess 12d is provided. And the internal diameter of the wall surface extended in the up-down direction in the annular recess 12d is set to be slightly larger than the outer diameter of the steaming vessel 1, and is substantially the same as the outer diameter of the steaming vessel 1 by the annular recess 12d. A member having a circular outer peripheral shape with a diameter is configured so as to be mounted and supported. Further, in the bowl-shaped portion at the upper end of the thick portion 12b, a portion that is symmetric with respect to the center of the lower water tray 12 protrudes radially outward, and the handle 12t is configured by the protruding portion. .

As shown in FIGS. 1 to 3, in this embodiment, as a plurality of steaming containers 1, an upper steaming container 1 </ b> A and a lower steaming container 1 </ b> B are provided. Each of the upper steaming container 1A and the lower steaming container 1B is configured in a generally bottomed cylindrical shape having the same outer diameter, and the depth of the upper steaming container 1A is deeper. The upper steaming container 1A and the lower steaming container 1B are made transparent using heat-resistant glass or resin.
As shown in FIGS. 2 and 3, a cylindrical valve case 16 and an extension cylinder 19 constituting a water replenishment section M, which will be described later, can be inserted through the bottom of the lower steaming container 1 </ b> B toward the radially outer side. A large number of through holes 1w are provided, and a large number of steam passage holes 1h are distributed over the entire region other than the place where the through holes 1w are present at the bottom of the lower steaming vessel 1B. A large number of steam passage holes 1h are provided at the bottom of the upper steaming vessel 1A so as to be dispersed over the entire region.

  The upper end side of each of the upper steaming container 1A and the lower steaming container 1B is formed into a thick part 1b similar to the thick part 12b of the lower water receiving tray 12, and the thickness of each of the upper steaming container 1A and the lower steaming container 1B. The meat portion 1b is provided with a recess 1d and a pair of grips 1t in the same manner as the recess 12d and the pair of grips 12t of the lower water tray 12, and the annular recess 1d is substantially the same as the outer diameter of the steaming vessel 1. A member having a circular outer peripheral shape with a diameter is configured so as to be mounted and supported.

As shown in FIG. 1 to FIG. 3, the water tank 2 is configured in a substantially circular ring shape in a plan view whose outer diameter is the same as the outer diameter of the steaming vessel 1, The penetrating hole 2h is configured to function as the vapor passage portion 2p. The annular water tank 2 is configured in a hermetically sealed shape, and is configured such that the longitudinal sectional shape passing through the center thereof is a rectangular shape.
The height of the annular water tank 2 and the diameter of the hole 2h are set as follows.
That is, the steam S near 100 ° C. is caused to flow into the hole 2h in a state where the water W at room temperature is stored in the water tank 2 at a predetermined water level (for example, full). Then, the temperature of the steam S when flowing through the hole 2h and flowing out of the hole 2h is a temperature suitable for low-temperature steaming cooking (for example, 50 to 80 ° C.) due to cooling by heat exchange with the water W in the water tank 2. ), The height of the annular water tank 2, the diameter of the hole 2h, and the like are set.
The water tank 2 is made of a material capable of sufficiently transferring heat between the steam S passing through the lower side of the water tank 2 and the hole 2h and the internal water W, for example, polycarbonate. Yes.

As shown in FIGS. 2 and 3, a cylindrical connecting portion 2c (see FIG. 3) is provided at the bottom of the water tank 2 so as to communicate with the internal space, and an outer peripheral portion of the connecting portion 2c. Is formed with a male screw portion (not shown).
In addition, a flange 2 f is provided at the upper end of the water tank 2, and a recess 2 d having a circular outer periphery is provided on the upper surface of the water tank 2. And the internal diameter of the wall surface extended in the up-down direction in the recessed part 2d is set so that it may become a little larger than the outer diameter of the steaming container 1, The circular shape of the substantially same diameter as the outer diameter of the steaming container 1 is set by the recessed part 2d. It is comprised so that the member which has the outer periphery shape can be mounted and supported. Further, in the flange portion 2f, a portion that is symmetric with respect to the center of the water tank 2 protrudes radially outward, and the handle 2t is configured by the protruding portion.

As shown in FIGS. 1 to 3, the steam cooking apparatus is provided with an upper water tray 13 that can be placed and supported in the recess 2 d at the upper end of the water tank 2.
The upper water tray 13 has a substantially circular dish shape whose outer diameter is the same as the outer diameter of the steaming vessel 1, and has a shape having a bulging portion 13g that bulges upward in a substantially cylindrical shape at the center of the bottom portion. On the upper side of the peripheral wall of the bulging portion 13g, a plurality of vent holes 13h are provided side by side at intervals along the entire circumference.
The upper end side of the upper water tray 13 is configured as a thick portion 13b similar to the thick portion 12b of the lower water tray 12, and the thick portion 13b includes a recess 12d of the lower water tray 12 and a pair of handles. Similarly to 12t, a recess 13d and a pair of grips 13t are provided so that the annular recess 13d can place and support a member having a circular outer shape substantially the same diameter as the outer diameter of the casing 7. It is configured.

  When the upper water tray 13 is placed and supported in the recess 2 d of the annular water tank 2, the bulging portion 13 g of the upper water tray 13 covers the hole 2 h of the annular water tank 2. That is, the upper water tray 13 corresponds to a steam diffuser, and the upper water tray 13 is placed on the annular water tank 2 with the bulging portion 13g covering the hole 2h of the annular water tank 2. Will be.

The lid body 6 has a generally conical shape, the outer diameter of the lower end of the lid body 6 is the same as the outer diameter of the steaming vessel 1, and is placed and supported in the recess 1 d of the upper steaming vessel 1 </ b> A. It is comprised so that the opening of container 1A may be closed. In addition, this cover body 6 is comprised transparently using heat resistant glass or resin.
The lid body 6 is provided with an oval exhaust port 6w with its longitudinal direction aligned in the radial direction. The exhaust port 6w is opened and closed, and its opening degree is adjustable. Is provided to be movable in the longitudinal direction of the exhaust port 6w. That is, the exhaust port 6w of the lid 6 and the opening adjustment lid 14 constitute a steam discharge portion V that can discharge the steam S to the outside and adjust the discharge amount.

1 to 7, both the lower water tray 12 and the upper water tray 13 can be selectively placed and supported on the step 7d at the upper end of the apparatus body 5. As shown in FIG. 5, both the lower steaming vessel 1 </ b> B and the water tank 2 can be selectively placed and supported in the recess 12 d at the upper end of the lower water tray 12.
1 to 7, both the water tank 2 and the upper steaming container 1A can be selectively placed and supported in the recess 1d at the upper end of the lower steaming container 1B. As shown in FIG. 5, the upper water tray 13 can be placed and supported in the recess 2 d at the upper end of the water tank 2.
Further, as shown in FIGS. 1 to 7, both the lower steaming container 1 </ b> B and the upper steaming container 1 </ b> A are selectively placed in the recess 13 d at the upper end of the upper water tray 13 placed and supported on the water tank 2. It can be placed and supported.

That is, the upper steaming container 1 </ b> A and the lower steaming container 1 </ b> B (the plurality of steaming containers 1) release steam in the apparatus body 5 via the lower water tray 12 or the upper water tray 13 that is placed and supported on the apparatus body 5. It is configured to be able to be stacked above the outlet 3s.
And as a form of stacking the upper steaming container 1A and the lower steaming container 1B on the apparatus body 5, the water tank 2 on which the upper water tray 13 is placed is interposed between the upper steaming container 1A and the lower steaming container 1B. In the mounted state, the upper steaming container 1A and the lower steaming container 1B are stacked on the apparatus main body 5 through the lower water tray 12 and stacked for high and low temperature steaming (see FIGS. 1 to 3), and the water tank 2 Are stacked on the apparatus body 5 via the lower water tray 12, and the upper steaming container 1A and the lower steaming container 1B are stacked on the water tank 2 via the upper water tray 13 (FIG. 4 and FIG. 4). 5) and the upper steaming container 1A and the lower steaming container 1B through the upper water tray 13 without interposing the water tank 2 between the upper and lower steaming containers 1A and 1B. Stacked on 5 That stacked configuration (see FIGS. 6 and 7) for hot steamed and will have been selectably configure.

Next, the water supply unit M will be described.
As shown in FIGS. 3 and 5, the water replenishment portion M has a water passage hole 16 h in the bottom wall portion and can be screwed into a male screw portion (not shown) of the connecting portion 2 c of the water tank 2 at the upper end. A cylindrical valve case 16 having a bottomed cylindrical shape having a female screw portion (not shown), a valve body 17 capable of opening and closing the water passage hole 16h of the cylindrical valve case 16, and urging the valve body 17 in a closing direction. And a male screw portion (not shown) that can be screwed to a female screw portion (not shown) at the upper end of the cylindrical valve case 16 at the lower end, and a male screw of the connecting portion 2c of the water tank 2 at the upper end. And a cylindrical extension tube 19 having a female screw portion (not shown) that can be screwed into a portion (not shown). In other words, the female screw portion (not shown) at the upper end of the cylindrical valve case 16 is either a male screw portion (not shown) of the connecting portion 2c of the water tank 2 or a male screw portion (not shown) at the lower end of the extension cylinder 19. Also, it can be screwed.

  The valve body 17 is smaller in diameter than the water passage hole 16h of the tubular valve case 16 and is inserted into the water passage hole 16h. A disk-shaped packing receiver 21 fixed to the upper end, a packing 22 attached to the lower surface of the packing receiver 21, and a circle fixed to the lower end of the rod-shaped body 20 in a state of being located outside the cylindrical valve case 16. A plate-like pressing plate 23 is provided. The coil spring 18 is provided in a contracted state between the outer surface of the bottom wall portion of the tubular valve case 16 and the upper surface of the abutting plate 23, and although not shown, the coil spring 18 faces upward with respect to the abutting plate 23 of the valve body 17. In a free state in which no force is applied, the packing 22 is applied to the inner surface of the bottom wall portion of the cylindrical valve case 16 by the biasing force of the coil spring 18, and the water passage hole 16h is closed.

  As shown in FIGS. 2 and 3, when the upper steaming container 1A and the lower steaming container 1B are stacked on the apparatus body 5 in a stacking configuration for steaming at high and low temperatures, the extension cylinder 19 is connected to the connecting part 2c of the tank 2. A cylindrical valve case 16 equipped with a valve body 17 (hereinafter, may be abbreviated as a cylindrical valve case 16 with a valve body) is connected to the lower end of the extension cylinder 19. As shown in FIGS. 4 and 5, when the upper steaming container 1A and the lower steaming container 1B are stacked on the apparatus main body 5 in a stacking form for low-temperature steaming, a cylindrical valve case 16 with a valve body is installed in the tank 2. Directly connected to the connecting portion 2c.

Then, as shown in FIG. 3, the water tank 2 in which the tubular valve case 16 with a valve body is connected to the connecting portion 2 c via the extension cylinder 19 is stacked on the apparatus main body 5 via the lower water tray 12. When stacked on the lower steaming container 1B, the abutment plate 23 comes into contact with the bottom surface of the water storage tray 3 so that the valve body 17 is pushed upward and the water passage hole 16h of the cylindrical valve case 16 is opened. The length of each of the cylindrical valve case 16, the valve body 17, and the extension cylinder 19 is set so as to be in a state of being able to be performed.
As shown in FIG. 5, when the water tank 2 in which the tubular valve case 16 with a valve body is connected to the connecting portion 2 c is stacked on the apparatus main body 5 via the lower water tray 12, the abutting plate 23. Comes into contact with the bottom surface of the water storage dish 3 so that the valve body 17 is pushed upward and the water passage hole 16h of the tubular valve case 16 is opened. Each length is set.

Next, a procedure for performing steaming cooking using the steaming cooking apparatus configured as described above will be described. First, based on FIGS. 1-3, the procedure in the case of performing both low temperature steaming cooking and high temperature steaming cooking is demonstrated.
After filling the water tank 2 with water W from the connecting portion 2c, an extension cylinder 19 is connected to the connecting portion 2c, and a cylindrical valve case 16 with a valve body is connected to the extension cylinder 19 (see FIG. 2). In this state, the water passage 16h of the cylindrical valve case 16 is closed by the valve body 17, so that the water W in the water tank 2 does not leak.
And after putting water W to the water storage tray 3 of the apparatus main body 5 to the predetermined water level, the lower water tray 12 is stacked on the apparatus main body 5, and also the lower steaming container 1B is placed on the lower water tray 12. It accumulates and the to-be-cooked object G is accommodated in the lower steaming container 1B.
Subsequently, the tubular valve case 16 with the valve body and the extension cylinder 19 that are connected to each other are inserted into the insertion hole 1w of the lower steaming vessel 1B and the insertion cylinder 12e of the lower water tray 12 in a posture that allows The tank 2 is stacked on the lower steaming container 1B. Subsequently, the upper water tray 13 and the upper steaming container 1A are stacked on the water tank 2 in this order, and after the cooking object G is stored in the upper steaming container 1A, the lid body 6 is stacked on the upper steaming container 1A.

When a desired cooking time is set by the operation switch 10 and the operation is started, the water W in the water storage dish 3 is heated to the target temperature, and the steam S is discharged upward from the steam discharge port 3s.
As shown in FIG. 3, the steam S thus released is partly discharged from the exhaust port 6 w of the lid 6, and the air holes 12 h of the lower water tray 12 and the lower water tray 12 The steam passage hole 1h of the lower steaming container 1B, the lower steaming container 1B, the hole 2h of the water tank 2, the vent hole 13h of the upper water tray 13, the upper water tray 13 and the steam passage hole 1h of the upper steam container 1A The upper steaming vessel 1A flows in order and fills in the lower water tray 12, the lower steaming vessel 1B, the hole 2h of the water tank 2, the upper water tray 13 and the upper steaming vessel 1A. It is.
And by adjusting the opening degree of the exhaust port 6w of the lid body 6 by the opening degree adjusting lid 14 and changing and adjusting the discharge amount of the steam S, the water in the lower water tray 12, the lower steaming container 1B, the water The atmospheric temperature in the hole 2h of the tank 2, the upper water tray 13, and the upper steaming vessel 1A can be adjusted.

  The temperature of a part of the steam S filled in the lower water tray 12, the lower steaming container 1B, the hole 2h of the water tank 2, the upper water tray 13 and the upper steaming container 1A is lowered. Since the liquid S is liquefied and stored in the lower water tray 12 or the upper water tray 13, the steam S is continuously released from the water reservoir 3, and accordingly, the water level of the water W in the water reservoir 3. Becomes lower. When the water level becomes lower than the lower end of the cylindrical valve case 16, air flows into the cylindrical valve case 16 from the water passage hole 16h until the water level reaches the lower end of the cylindrical valve case 16. At the same time, the water W in the water tank 2 in the sealed state flows out of the water passage hole 16h, so that the water W is replenished so that the water level of the water storage tray 3 becomes the constant water level at the lower end position of the cylindrical valve case 16. Is done.

In the lower steaming container 1B, the steam S discharged from the steam discharge port 3s is supplied immediately after passing through the vent hole 12h of the lower water receiving tray 12, so that steam is released in the lower steaming container 1B. After being discharged from the outlet 3s, the steam S whose temperature has hardly decreased (close to 100 ° C.) will be filled, and the cooking object G in the lower steaming container 1B can be steamed at high temperature.
And since the several ventilation hole 12h is disperse | distributed and provided in the surrounding wall of the bulging part 12g of the lower side water tray 12 over the perimeter, the vapor | steam S is diffused radially by these several ventilation holes 12h. Therefore, the steam S can be caused to flow into the lower steaming vessel 1B through the steam passage hole 1h that exists in the widest possible range at the bottom of the lower steaming vessel 1B. Thereby, the to-be-cooked object G in the lower steaming container 1B can be steamed at high temperature as evenly as possible.

Since the steam S that has flowed through the hole 2h of the water tank 2 and then passed through the vent hole 13h of the upper water tray 13 is supplied into the upper steaming container 1A, the water tank 2 is provided in the upper steaming container 1A. When the fluid flows in the hole 2h, the steam S is cooled by heat exchange with the water W in the water tank 2 and the temperature is lowered (for example, 50 to 80 ° C.). Can be cooked at low temperature.
And since the several ventilation hole 13h is disperse | distributed and provided in the surrounding wall of the bulging part 13g of the upper side water receiving tray 13, the vapor | steam S which has passed the hole 2h of the water tank 2 is these plurality. Thus, the steam S can be caused to flow into the upper steaming vessel 1A through the steam passage hole 1h existing in the widest possible range at the bottom of the upper steaming vessel 1A. Thereby, the cooking object G in the upper steaming container 1A can be cooked at low temperature steam as evenly as possible.

Next, based on FIG.4 and FIG.5, the procedure in the case of performing only low-temperature steaming cooking is demonstrated.
After filling the water tank 2 with water W from the connecting portion 2c, the tubular valve case 16 with a valve body is connected to the connecting portion 2c (see FIG. 4). In this state, the water passage 16h of the cylindrical valve case 16 is closed by the valve body 17, so that the water W in the water tank 2 does not leak.
And after putting water W to the water storage tray 3 of the apparatus main body 5 to the predetermined water level, the lower water tray 12 is piled up on the apparatus main body 5, and the cylindrical valve case 16 with a valve body is made lower water. The water tank 2 is stacked on the lower water tray 12 in a posture to be inserted through the insertion tube 12e of the tray 12.
Subsequently, the upper water tray 13, the lower steaming container 1 </ b> B, and the upper steaming container 1 </ b> A are sequentially stacked on the water tank 2, and the lid body 6 is further stacked on the upper steaming container 1 </ b> A. Of course, each time the lower steaming container 1B and the upper steaming container 1A are stacked, the cooking object G is accommodated.

Then, when a desired cooking time is set by the operation switch 10 and the operation is started, the water W in the water storage tray 3 is heated to the target temperature, and as shown in FIG. In a state of being discharged from the exhaust port 6 w of the body 6, the vent hole 12 h of the lower water tray 12, the lower water tray 12, the hole 2 h of the water tank 2, the vent hole 13 h of the upper water tray 13, and the upper water tray 13 It flows in order in the steam passage hole 1h of the lower steaming vessel 1B, the lower steaming vessel 1B, the steam passage hole 1h of the upper steaming vessel 1A, and the upper steaming vessel 1A, and in the lower water tray 12 It fills in the hole 2h of the tank 2, the upper water tray 13, the lower steaming container 1B, and the upper steaming container 1A.
By adjusting the opening degree of the exhaust port 6w of the lid body 6 by the opening degree adjusting lid 14 and changing and adjusting the discharge amount of the steam S, the inside of the lower water tray 12, the hole 2h of the water tank 2, the upper water The atmospheric temperature in the saucer 13, the lower steaming container 1B, and the upper steaming container 1A can be adjusted.
Further, similarly to the case where the low temperature steaming cooking and the high temperature steaming cooking are performed in parallel, the steam S is continuously released from the water storage dish 3, and the water level of the water storage dish 3 is at the lower end position of the cylindrical valve case 16. The water storage tray 3 is replenished with water W in the water tank 2 so that the water level is constant.

In the lower steaming container 1B, the steam S that has flowed through the hole 2h of the water tank 2 and then passed through the vent hole 13h in the upper water tray 13 is supplied, and in the upper steaming container 1A, the lower steaming container Steam S that has passed through 1B is supplied.
That is, in the lower steaming container 1B and the upper steaming container 1A, when flowing in the hole 2h of the water tank 2, it is cooled by heat exchange with the water W in the water tank 2 to decrease the temperature (for example, 50 to 80 ° C.) Since the steam S is filled, the cooking object G can be cooked at low temperature in both the lower steaming container 1B and the upper steaming container 1A.
And since the several ventilation hole 13h is disperse | distributed and provided in the surrounding wall of the bulging part 13g of the upper side water receiving tray 13, the vapor | steam S which has passed the hole 2h of the water tank 2 is these plurality. The steam S flows into the lower steaming vessel 1B through the steam passage hole 1h existing in the widest possible range at the bottom of the lower steaming vessel 1B, and the upper steaming vessel 1h. Steam S can be caused to flow into the upper steaming vessel 1A through the steam passage hole 1h existing in a wide range as much as possible at the bottom of 1A.
Thereby, the cooking object G in the lower steaming container 1B and the upper steaming container 1A can be cooked at low temperature steam evenly as much as possible.

Next, based on FIG.6 and FIG.7, the procedure in the case of performing only high temperature steaming cooking is demonstrated.
After putting water W into the water storage tray 3 of the apparatus main body 5 to a predetermined water level, the upper water tray 13 is stacked on the apparatus main body 5. Subsequently, the lower steaming container 1B and the upper steaming container 1A are sequentially stacked on the upper water tray 13 and the lid 6 is further stacked on the upper steaming container 1A. Of course, each time the lower steaming container 1B and the upper steaming container 1A are stacked, the cooking object G is accommodated.
Subsequently, when a desired cooking time is set by the operation switch 10 and the operation is started, the water W in the water storage tray 3 is heated to the target temperature, and as shown in FIG. In a state of being discharged from the exhaust port 6w of the lid 6, the vent hole 13h of the upper water tray 13, the upper water tray 13, the steam passage hole 1h of the lower steaming container 1B, the lower steaming container 1B, the upper steaming container The 1A steam passage hole 1h and the upper steaming vessel 1A are sequentially flowed to fill the upper water tray 13, the lower steaming vessel 1B, and the upper steaming vessel 1A.

In the lower steaming container 1B, the steam S discharged from the steam discharge port 3s is supplied immediately after passing through the vent hole 13h of the upper water tray 13, and in the upper steaming container 1A, in the lower steaming container 1B. Steam S that has passed through is supplied.
That is, since the lower steaming container 1B and the upper steaming container 1A are filled with the steam S whose temperature decrease is suppressed after being discharged from the steam discharge port 3s, the lower steaming container 1B and the upper steaming container 1A are filled. The cooking object G can be steamed and cooked at the same time in both.

  Hereinafter, the second and third embodiments of the present invention will be described. However, each embodiment describes another embodiment of the water tank 2 and the water replenishing unit M, and the water tank 2 and the water replenishing unit. Configurations other than M are the same as those in the first embodiment. Therefore, in order to avoid duplication description, about the same component as 1st Embodiment, or the component which has the same effect | action, description is abbreviate | omitted by attaching | subjecting the same code | symbol, Mainly about the water tank 2 and the water supply part M explain.

[Second Embodiment]
Hereinafter, the second embodiment will be described with reference to FIGS. 8 and 9.
In the second embodiment as well, as a stacking form of the plurality of steaming containers 1 on the apparatus main body 5, a stacking form for high-low temperature steaming and a stacking for low-temperature steaming are the same as in the first embodiment. 8 and FIG. 9 illustrate a stacking form for high-low temperature steaming, and a stacking form for low-temperature steaming and a high-temperature steaming. The illustration of each stacking form is omitted.

In the second embodiment, the water tank 2 is formed in a circular annular shape as in the first embodiment, but is configured in an open type in which the upper surface portion is opened throughout.
Further, similarly to the first embodiment, the hole 2h of the annular water tank 2 is configured to function as the steam passage portion 2p.

  The water replenishment part M includes an extension cylinder 19 similar to that of the first embodiment, a male screw part (not shown) at the lower end of the extension cylinder 19 at the upper end, and a male screw part (not shown) of the connecting part 2c of the water tank 2. A cylindrical water supply tube 24 having a female screw portion (not shown) that can be screwed to any of them, and having a funnel-shaped portion 24r having a larger diameter at the lower side at the lower end, and the water supply tube 24 A ball-shaped floating body 25 that is held in the funnel-shaped portion 24r and can open and close the upper end opening of the funnel-shaped portion 24r is provided. Of course, the floating body 25 is configured to float on water. Incidentally, the lower end of the funnel-shaped portion 24 r of the water supply cylinder 24 is covered with a net-like body 26, and the floating body 25 is held in the funnel-like portion 24 r by the net-like body 26.

Next, a procedure for storing water in the water tank 2 will be described.
When the upper steaming container 1A and the lower steaming container 1B are stacked on the apparatus body 5 in a stacking configuration for steaming at high and low temperatures, the extension cylinder 19 is connected to the connecting portion 2c of the tank 2 and the supply cylinder 24 is connected to the extension cylinder 19 Connect to the bottom.
First, the lower water tray 12 is stacked on the apparatus main body 5, and the lower steaming container 1 </ b> B is stacked on the lower water tray 12. Subsequently, the water tank 2 and the extension cylinder 19 connected to each other are inserted into the insertion hole 1w of the lower steaming container 1B and the insertion cylinder 12e of the lower water tray 12 so that the water tank 2 is in the lower steaming container. Stack on 1B. This state corresponds to a state in which the upper water tray 13, the upper steaming container 1A, and the lid body 6 are deleted in FIG.
In this state, the lengths of the water supply cylinder 24 and the extension cylinder 19 are set so that the lower end of the funnel-shaped portion 24 r of the water supply cylinder 24 is in a state of being spaced from the bottom surface of the water storage dish 3.
When water W is poured from the upper opening 2 o of the water tank 2, the water W flows down the extension cylinder 19 and the water supply cylinder 24 and accumulates in the water storage dish 3, and the water level of the water storage dish 3 gradually increases. Become. As the water level of the water storage tray 3 increases, the floating body 25 rises, and eventually comes into contact with the upper end opening of the funnel-shaped portion 24r and closes the upper end opening. When the upper end opening of the funnel-shaped portion 24r is closed by the floating body 25, the water W does not flow out from the funnel-shaped portion 24r, so that the water W is stored in the water tank 2.

When the water W is stored in the water tank 2 at a predetermined water level, the upper water tray 13 and the upper steaming container 1A are sequentially stacked on the water tank 2, and then the lid body 6 is stacked on the upper steaming container 1A. As in the first embodiment, steam cooking is performed by operating the operation switch 10.
When the water level of the water storage dish 3 decreases with the progress of steaming cooking, the floating body 25 is lowered and separated from the upper end opening of the funnel-shaped portion 24r, so that the floating body 25 rises and reaches the upper end opening of the funnel-shaped portion 24r. The water storage tray 3 is replenished with water W in the water tank 2 until it abuts, and the water W in the water tank 2 is replenished so that the water level of the water storage tray 3 becomes a predetermined constant water level. It is comprised so that.

Although illustration is omitted, when the upper steaming container 1A and the lower steaming container 1B are stacked on the apparatus main body 5 in a stacking form for low-temperature steaming and only low-temperature steaming cooking is performed, the supply cylinder 24 is connected to the connecting portion 2c of the tank 2. Are directly linked.
Subsequently, the lower water tray 12 is stacked on the apparatus main body 5, and the water tank 2 is stacked on the lower water tray 12 in a posture in which the water supply tube 24 is inserted into the insertion tube 12 e of the lower water tray 12.
In this state, the length of the water supply cylinder 24 is set so that the lower end of the funnel-shaped portion 24 r of the water supply cylinder 24 is in a state of being spaced from the bottom surface of the water storage dish 3.
And the water W is stored in the water storage tray 3 and the water tank 2 similarly to the case where the upper steaming container 1A and the lower steaming container 1B are stacked on the apparatus main body 5 in the stacking mode for high and low temperature steaming.
Subsequently, after the upper water tray 13, the lower steaming container 1B, and the upper steaming container 1A are sequentially stacked on the water tank 2, the lid body 6 is stacked on the upper steaming container 1A, and the same as in the first embodiment, Steaming cooking is performed by operating the operation switch 10.
Although illustration is omitted, when only high-temperature steaming cooking is performed, the upper steaming container 1A and the lower steaming container 1B are stacked on the apparatus main body 5 in a stacked form for high-temperature steaming, as in the first embodiment, The operation switch 10 is operated.

[Third Embodiment]
The third embodiment will be described below based on FIG.
Also in the third embodiment, the stacking form of the plurality of steaming containers 1 on the apparatus main body 5 is the same as in the first embodiment described above, and the stacking form for high-low temperature steaming and the stacking for low-temperature steaming. 10 and 10 are configured such that the form and the stacking form for high-temperature steaming can be selected. In FIG. 10, the stacking form for high-low-temperature steaming is illustrated, and the stacking form for low-temperature steaming and the stacking form for high-temperature steaming are illustrated. Each illustration is omitted.
In this 3rd Embodiment, since the water tank 2 is the same as that of 2nd Embodiment, description is abbreviate | omitted.

  The water replenishment part M is the cylindrical main body side which has the extended cylinder 19 similar to 1st Embodiment, and the elongate slit 27h standingly provided in the bottom face of the water storage tray 3 and extended in the peripheral wall from the upper end to the downward side. A female threaded portion (not shown) that can be screwed into both the water flow tube 27 and a male threaded portion (not shown) at the lower end of the extension tube 19 at the upper end and a male threaded portion (not shown) of the connecting portion 2c of the water tank 2. ) And a cylindrical tank-side water tube 28 having a large-diameter portion 28x that can be placed on the upper end of the main-body side water tube 27 at the lower end, and the main-body-side water tube 27, A ball-shaped floating body 29 capable of opening and closing the upper end opening of the large-diameter portion 28x of the tank-side water pipe 28 is configured. Of course, the floating body 29 is configured to float on water. Incidentally, the water storage tray 3 is molded so as to be integrally provided with the main body side water pipe 27.

Next, a procedure for storing water in the water tank 2 will be described.
When the upper steaming container 1A and the lower steaming container 1B are stacked on the apparatus body 5 in a stacking configuration for steaming at high and low temperatures, the extension cylinder 19 is connected to the connecting portion 2c of the tank 2, and the tank-side water pipe 28 is connected to the extension cylinder. 19 is connected to the lower end.
First, the lower water tray 12 is stacked on the apparatus main body 5, and the lower steaming container 1 </ b> B is stacked on the lower water tray 12. Subsequently, the tank-side water pipe 28 and the extension pipe 19 connected to each other are inserted into the insertion hole 1w of the lower steaming vessel 1B and the insertion cylinder 12e of the lower water tray 12 to pass the large-diameter portion 28x through the main body side. The water tank 2 is stacked on the lower steaming container 1B in a posture that covers the upper end of the water bottle 27. This state corresponds to a state in which the upper water tray 13, the upper steaming container 1A, and the lid body 6 are deleted in FIG.
In this state, the lengths of the tank-side water tube 28 and the extension tube 19 are set so that the large-diameter portion 28x of the tank-side water tube 28 covers the upper end portion of the main-body-side water tube 27.
Then, when water W is poured from the upper opening 2o of the water tank 2, the water W flows down the extension tube 19 and the tank side water tube 28, and further flows out from the slit 27h of the main body side water tube 27 to store the water. The water level of the water storage tray 3 is gradually increased due to accumulation in the tray 3. As the water level of the water storage tray 3 increases, the floating body 29 rises, and eventually comes into contact with the upper end opening of the large-diameter portion 28x of the tank-side water pipe 28 and the upper end opening is closed. When the upper end opening of the large-diameter portion 28x is closed by the floating body 29, the water W does not flow out from the tank side water pipe 28, so that the water W is stored in the water tank 2.

When the water W is stored in the water tank 2 at a predetermined water level, the upper water tray 13 and the upper steaming container 1A are sequentially stacked on the water tank 2, and then the lid body 6 is stacked on the upper steaming container 1A. As in the first embodiment, steam cooking is performed by operating the operation switch 10.
When the water level of the water storage dish 3 decreases with the progress of steaming cooking, the floating body 29 descends and separates from the upper end opening of the large diameter portion 28x, so that the floating body 29 rises to the upper end opening of the large diameter portion 28x. The water storage tray 3 is replenished with water W in the water tank 2 until it abuts, and the water W in the water tank 2 is replenished so that the water level of the water storage tray 3 becomes a predetermined constant water level. It is comprised so that.

Although not shown, when the upper steaming container 1A and the lower steaming container 1B are stacked on the apparatus main body 5 in a stacking form for low-temperature steaming and only low-temperature steaming cooking is performed, the tank side passage is connected to the connecting part 2c of the tank 2. The water bottle 28 is directly connected.
Subsequently, the lower water tray 12 is stacked on the apparatus main body 5, and the tank side water pipe 28 is inserted into the insertion hole 1 w of the lower steaming vessel 1 </ b> B, and the large diameter portion 28 x is inserted into the upper end portion of the main body side water pipe 27. The water tank 2 is stacked on the lower water tray 12 in a posture covered with the water.
In this state, the length of the tank-side water tube 28 is set so that the large-diameter portion 28 x of the tank-side water tube 28 covers the upper end of the main-body side water tube 27.
And the water W is stored in the water storage tray 3 and the water tank 2 similarly to the case where the upper steaming container 1A and the lower steaming container 1B are stacked on the apparatus main body 5 in the stacking mode for high and low temperature steaming.
Subsequently, after the upper water tray 13, the lower steaming container 1B, and the upper steaming container 1A are sequentially stacked on the water tank 2, the lid body 6 is stacked on the upper steaming container 1A, and the same as in the first embodiment, Steaming cooking is performed by operating the operation switch 10.
Although illustration is omitted, when only high-temperature steaming cooking is performed, the upper steaming container 1A and the lower steaming container 1B are stacked on the apparatus main body 5 in a stacked form for high-temperature steaming, as in the first embodiment, The operation switch 10 is operated.

[Another embodiment]
(A) In each of the above embodiments, as a stacking form of the plurality of steaming containers 1 on the apparatus body 5, a stacking form for high-low temperature steaming, a stacking form for low-temperature steaming, and a stacking form for high-temperature steaming are selected. Although it was configured as possible, in addition to the stacking form for high and low temperature steaming, any one of the stacking form for low temperature steaming and the stacking form for high temperature steaming can be selected. Alternatively, it may be configured so that only a stacked form for high-low temperature steaming is possible.

(B) The shape of the water tank 2 is not limited to the shape illustrated in the above embodiments. For example, it may be configured to have a horseshoe shape in plan view, and the recess of the horseshoe-shaped water tank 2 may function as the steam passage portion 2p. Or you may comprise in the shape provided with two or more holes penetrated in the up-and-down direction, and make these holes function as the vapor | steam passage part 2p.
In order to improve heat exchange between the steam S flowing in the steam passage 2p and the water W in the water tank 2, the wall portion forming a surface facing the steam passage 2p in the water tank 2 is formed in, for example, a corrugated plate shape. It may be configured to increase the heat exchange area.
Or you may provide the several fin which protrudes in the steam passage part 2p in the wall part which forms the surface which faces the steam passage part 2p in the water tank 2. FIG.
In addition, as a material which comprises the water tank 2, it is not limited to the polycarbonate illustrated in said each embodiment, Various materials, such as aluminum, heat resistant glass, and heat resistant resin (for example, ABS), are used. Can be applied. However, in order to sufficiently transfer heat between the steam S passing through the lower side of the water tank 2 and the hole 2h and the internal water W, it is preferable to employ a material having high thermal conductivity.
Further, when the water tank 2 is configured to be transparent using heat-resistant glass or resin, the water level of the water W stored therein can be visually confirmed, which is convenient.

(C) You may comprise so that the water supply part M provided in said each embodiment may be abbreviate | omitted, and the water of the water tank 2 may not be supplied to the water storage tray 3. FIG.

(D) In the apparatus main body 5, the structure which heats the water of a water storage part with a heating means, and discharge | releases the vapor | steam S upward from the vapor | steam discharge port 3s is limited to the structure illustrated in each said embodiment. is not. For example, the water W stored in the water reservoir is supplied to the heating means through a pipe and heated, and the steam S generated by the heating is guided through the pipe and discharged from the upward tip opening of the pipe. It may be configured so that the upward tip opening of the pipe line functions as the vapor discharge port 3s.

(E) Either or both of the lower water tray 12 and the upper water tray 13 provided in each of the above embodiments may be omitted.

(F) The shape of the steaming container 1 is not limited to the shape illustrated in the above embodiments. For example, the shape may be rectangular or elliptical in plan view.
The number of steaming containers 1 is not limited to the two illustrated in the above embodiments, and may be three or more.

(G) The specific configuration of the water storage unit is not limited to the configuration illustrated in each of the above embodiments, that is, the water storage tray 3 that is detachable from the apparatus main body 5. For example, the apparatus main body 5 is provided with a dish-shaped concave portion, and a space between the concave portion and the electric heater 4 is sealed using a sealing member, and the dish-shaped concave portion is configured as a water storage portion. Anyway.

(H) The specific configuration of the heating means is not limited to the electric heater 4 exemplified in the above embodiments, and may be, for example, an electromagnetic induction coil.

  As described above, it is possible to provide a steam cooking apparatus that can appropriately perform high temperature steam cooking and low temperature steam cooking as needed.

1 Steaming container 1h Steam passage hole 2 Water tank 2h Hole 2p Steam passage part 3 Water storage dish (water storage part)
3s Steam outlet 4 Electric heater (heating means)
5 Device body 6 Lid 13 Upper water tray (steam diffuser)
13g bulging part 13h vent hole G to-be-cooked object M water supply part (water supply means)
S Steam V Steam outlet W Water

Claims (6)

An apparatus main body having a heating means for heating water stored in the water storage section, and discharging the generated steam upward from the steam discharge port;
A plurality of steaming containers having an opening at the top and a plurality of steam passage holes at the bottom to accommodate the food;
Among the plurality of steaming containers in a stacked state, a lid that closes the opening of the uppermost steaming container,
It has a steam passage that penetrates in the vertical direction, and includes a water tank capable of exchanging heat between the steam that passes through the steam passage and water contained therein,
A steam cooking apparatus, wherein the plurality of steaming containers are configured to be stacked above the steam discharge port in the apparatus main body with the water tank interposed between the upper and lower sides of the steaming containers. The water tank is configured to be able to be stacked on the apparatus main body in a state where the steam passage portion is positioned above the steam discharge port,
As a stacking form of the plurality of steaming containers on the apparatus main body,
The plurality of steaming containers are stacked on the apparatus main body in a state where the water tank is interposed between the upper and lower sides of the plurality of steaming containers, and the water tank is stacked on the apparatus main body. The steam cooking apparatus according to claim 1, wherein the steam cooking apparatus is configured to be able to select a stacking form for low-temperature steaming in which the plurality of steaming containers are stacked in the water tank. As the stacking form,
The high temperature and low temperature steaming stacking form, the low temperature steaming stacking form, and the high temperature steaming stacking form in which the plurality of steaming containers are stacked on the apparatus main body without interposing the water tank between the upper and lower sides. The steam cooking apparatus of Claim 2 comprised so that selection is possible.   The steam according to any one of claims 1 to 3, wherein water in the water tank is provided in the water storage unit, and water supply means capable of supplying the water level in the water storage unit to a constant water level is provided. Cooking equipment.   The steam cooking apparatus according to any one of claims 1 to 4, wherein the lid body is provided with a steam discharge section capable of discharging steam to the outside and adjusting a discharge amount thereof. The water tank is configured in an annular shape in plan view, and is configured to function as a hole that passes through in the vertical direction in the annular water tank as the steam passage portion.
A vapor diffuser having a bulging portion bulging upward and having a plurality of vent holes is placed on the annular water tank with the bulging portion covering the hole of the annular water tank. The steamed cooking apparatus according to any one of claims 1 to 5.

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