Abstract: An outdoor unit of an air-conditioning apparatus includes an outdoor unit main body, a compressor, an outdoor heat exchanger, an outdoor fan, an outdoor air temperature detection unit, and a control unit. The control unit stores an outdoor air temperature that is detected when the outdoor unit main body receives an operation stop signal, a temperature determination unit configured to determine whether the outdoor air temperature stored in the storage unit is less than a temperature threshold value when the outdoor unit main body receives an operation start signal, and an operation timing setting unit configured to select an operation mode of the compressor based on an outdoor air temperature detected by the outdoor air temperature detection unit after operation of the outdoor fan is resumed in a case where the temperature determination unit determines that the outdoor air temperature is less than the temperature threshold value.

Abstract: An outdoor unit of an air-conditioning apparatus includes an outdoor unit main body, a compressor, an outdoor heat exchanger, an outdoor fan, an outdoor air temperature detection unit, and a control unit. The control unit stores an outdoor air temperature that is detected when the outdoor unit main body receives an operation stop signal, a temperature determination unit configured to determine whether the outdoor air temperature stored in the storage unit is less than a temperature threshold value when the outdoor unit main body receives an operation start signal, and an operation timing setting unit configured to select an operation mode of the compressor based on an outdoor air temperature detected by the outdoor air temperature detection unit after operation of the outdoor fan is resumed in a case where the temperature determination unit determines that the outdoor air temperature is less than the temperature threshold value.

Abstract: A cooking device has, in a cooking chamber thereof, a cooking tray (91) which is to be placed in the heating chamber (2) so as to have a gap against a rear portion (2d) of the heating chamber (2) and on which a heating object (15) to be heated is to be mounted directly or indirectly, a rear blowoff port (29) which is provided in the rear portion (2d) of the heating chamber (2) so as to be positioned on an upper side of the gap and near a rear portion of the cooking tray (91) and which is communicated with a duct (18) so as to allow the heat medium to be blown off into the heating chamber (2), and a flow regulation structure (62) provided on a rear side of the rear blowoff port (29) and arranged to regulate a flow of the heat medium. The flow regulation structure (62) has, on a lower side thereof, a first guide surface (63) extending in a direction generally parallel to a horizontal direction.

Abstract: A management system includes: a management device; and a terminal device. The management device includes: an acquisition unit that acquires device identification information and usage information, the device identification information identifying a heat cooking appliance, the usage information being obtained according to usage of the heat cooking appliance; and a tabulation unit that tabulates, for each store in which the heat cooking appliance corresponding to the device identification information that has been acquired by the acquisition unit is installed, the usage information having been acquired by the acquisition unit. The terminal device acquires tabulated result tabulated by the tabulation unit, and outputs, to an output, the acquired tabulated result.

Abstract: A cooking device has, in a cooking chamber thereof, a cooking tray (91) which is to be placed in the heating chamber (2) so as to have a gap against a rear portion (2d) of the heating chamber (2) and on which a heating object (15) to be heated is to be mounted directly or indirectly, a rear blowoff port (29) which is provided in the rear portion (2d) of the heating chamber (2) so as to be positioned on an upper side of the gap and near a rear portion of the cooking tray (91) and which is communicated with a duct (18) so as to allow the heat medium to be blown off into the heating chamber (2), and a flow regulation structure (62) provided on a rear side of the rear blowoff port (29) and arranged to regulate a flow of the heat medium. The flow regulation structure (62) has, on a lower side thereof, a first guide surface (63) extending in a direction generally parallel to a horizontal direction.

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

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

Abstract: A cooking device includes a pot (30) having a nozzle (32) for steam blow-off and a handle (50), a housing part (21, 23, 24) for housing the pot (30), a connection part (26) to which the nozzle (32) of the pot (30) housed in the housing part (21, 23, 24) is connected, a heater part (22) for heating the pot (30) housed in the housing part (21, 23, 24), and a heating chamber (12) to which steam is supplied from the pot (30).