PROBLEM TO BE SOLVED: To increase the radiation heat amount per unit disposition area, to effectively utilize latent heat of superheated steam after a food is exposed to the steam, and to reduce the exhaust temperature thereby.SOLUTION: Electricity is distributed to an electric heating pipe 2 disposed in a cooking area 1 to generate heat while securing the heat-insulation with at least 35% disposition density relative to the disposition space S as seen from the top, and water 3a, hot water 3b or saturated steam 3c is loaded to be released as saturated steam 3c or superheated steam 3e. The food 4 within the cooking area 1 is exposed to the released saturated steam or superheated steam together with radiation heat 7 from the generated heat. The saturated steam 3c or superheated steam 3e applied to the food 4 is discharged from an exhaust part 9 above the cooking area 1 by way of the heat exchange with far infrared ray generating materials 6 such as stones, charcoal, and ceramics held in the exhaust part 9, and the food 4 is exposed to the far infrared rays 8 generated from the far infrared ray generating materials 6 after the heat-exchange to be cooked.COPYRIGHT: (C)2012,JPO&INPIT【課題】単位配置面積当たりの輻射熱量の増大と、食品に曝した後の過熱水蒸気潜熱の有効利用およびそれによる排気温度の低下とが図れるようにする。【解決手段】平面視した配置スペースSに対し35%以上の配置密度で絶縁性を確保して加熱調理域1に配置した電熱管2に通電して発熱させながら、水3a、温水3bまたは飽和水蒸気3cを通して飽和水蒸気3cまたは過熱水蒸気3eにして放出し、前記発熱による輻射熱7と共に、加熱調理域1内の食品4に曝すのに併せ、食品4に曝した飽和水蒸気3cまたは過熱水蒸気3eは加熱調理域1上部の排気部9から、この排気部9に保持している石類、木炭、セラミックといった遠赤外線発生素材6との熱交換を経て外部に排気し、この熱交換を受けた遠赤外線発生素材6からの遠赤外線8に食品4を曝して、食品4を加熱調理することにより、上記の課題を解決する。【選択図】図1
