JP2001050548A - Heating cooking apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve heating efficiency without increasing cost, in oven cooking and range cooking. SOLUTION: A heating cooking apparatus comprises a heating chamber 1 to contain a food 2; a heater 5 formed in a triangular shape in cross section and having one side positioned opposite to the ceiling surface of a heating chamber; a tray 3 on which the food is placed; a tray receiving shelf 4 situated at the side wall of the heating chamber to contain the tray; an operation part 6 to effect selection of a cooking menu and setting of a cooking time and a cooking temperature; and a control circuit 7 provided to a microcomputer to control an energizing time of a heater, a heating time of a food, and starting operation and completion operation of cooking.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electronic oven or an electric oven for heating and cooking food, and more particularly to a heater for efficiently radiating heat to food when heating an oven or grill. It is about.

[0002]

2. Description of the Related Art Conventionally, in a heating cooker having a heater for performing oven cooking or grill cooking, a heater is provided outside the heating chamber in consideration of cleanability in the heating chamber after cooking. Foods that need to be baked at a high temperature, such as grilled fish such as horse mackerel or gratin, have a very large amount of time spent when cooked with a heater provided outside the heating chamber because the heat is weak.

[0003] From the standpoint of strengthening the thermal power and saving electricity costs, by providing a direct-heated heater such as a sheathed heater on the ceiling surface of the heating chamber, the temperature rise time in the heating chamber and in the food is shortened, and the heating time is shortened. Things such as baking food have been commercialized.

[0004]

However, in the conventional apparatus, in order to further increase the energy saving effect, the heating power must be increased and baking must be performed in a short time. However, since the temperature of the heater alone is limited, the temperature exceeds the limit. There has been a problem that the heater becomes expensive due to the fact that energization cannot be performed and the heater wire length must be increased in order to increase the heater power.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and has a heating chamber for storing foods, a triangular cross section, and one side of the heating chamber. A heater provided opposite to the ceiling surface, a tray on which food is placed, a tray tray provided on a side wall of the heating chamber for storing the tray, a selection of a cooking menu, a cooking time and The heating cooker was composed of an operation unit for setting the cooking temperature and the like, and a control circuit including a microcomputer for controlling the energization time of the heater, the heating time and the temperature of the food, and the start and end operations of the cooking.

[0006]

According to the above-described structure, two sides of a triangular side of a heater are used as compared with a conventionally used sheathed heater having a circular cross section disposed on a ceiling surface in a heating chamber. The heat is evenly and efficiently released to the food placed on the saucer from above, and the amount of heat radiation to the food can be increased, so there is no uneven heating, and the heating time can be significantly reduced. it can.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of a heating cooker according to the present invention will be described below with reference to FIGS.

FIG. 1 is a schematic view of a main part of a cooking device according to the present invention when cooking food using a saucer, and FIG. 2 is a cross-sectional view of a sheathed heater disposed above the heating chamber in FIG. is there.

In these figures, reference numeral 1 denotes a heating chamber for accommodating an object to be heated, 2 denotes a food to be heated, and 3 denotes a tray on which the food 2 is placed. Reference numeral 4 denotes a plate receiving shelf on which the receiving plate 3 is set. Reference numeral 5 denotes a heater provided with a triangular cross section, one side of which is opposed to the ceiling surface of the heating chamber 1. Employs a seed heater. Reference numeral 6 denotes an operation panel for selecting a cooking menu and setting cooking time, cooking temperature, and the like.
The control circuit includes a microcomputer for controlling the power supply time of the heater 5, the heating time and temperature of the food, the start operation and the end operation of cooking, and the like. Reference numeral 8 denotes a heater wire which is one of the elements constituting the heater 5, and 9 denotes a hollow heater pipe,
Numeral 0 denotes a filler packed between the heater wire 8 and the heater pipe 9 to hold the heater wire 8.

In this example, gratin was selected as the food 2. As a heat source, in addition to a heater 5 provided on the ceiling surface of the heating chamber 1, although not shown, the heating chamber 1
Is also provided with a seed heater.

The operation of the embodiment of the heating cooker constructed as described above will be described.

First, when a cooking menu is selected on the operation panel 6 and the cooking time and the cooking temperature are set and the operation is started, the heater 5 is energized and the triangular shape forming the heater 5 is turned on. Heat is radiated from each side in a direction perpendicular to each side. The radiated heat is appropriately and uniformly radiated in the heating chamber 1, and the surface of the food 2 placed on the tray 3 is uniformly heated as a whole. The food 2 is heated from its entire surface,
The heat reaches the inside uniformly and quickly, and the cooking is completed.

[0013]

As described above, according to the present invention, the heater is formed into a triangular cross section, and one side of the heater is installed so as to face the ceiling surface of the heating chamber. Heat is released in the vertical direction, and the two sides of the triangular side of the heater are provided substantially equally to the food placed on the saucer. Since it is moderately dispersed and released, for example, in grill cooking of grilled fish such as salted saury and horse mackerel and in oven cooking such as gratin, pizza, cookies, uniform heating of food is performed, heating efficiency is extremely improved, Compared with a conventional heater having a circular cross-sectional shape, uneven heating can be suppressed and food can be baked efficiently in a short time.

Further, since it is not necessary to change the electric power of the heater and the length of the heater line, the heating efficiency can be improved without increasing the cost.

[Brief description of the drawings]

FIG. 1 is a schematic view of a main part when cooking food using a saucer in a heating cooker of the present invention.

FIG. 2 is a sectional view of a sheathed heater disposed above a heating chamber in the heating cooker of the present invention.

[Explanation of symbols]

 1. Heating room 2. Food 3. Saucer 4. Dish tray 5. Upper sheathed heater 6. Operation panel 7. Control circuit 8. Heater line 9. Heater pipe 10. Filler

Claims (1)

[Claims] 1. A heating chamber (1) for storing a food (2), and a heater (5) provided with a triangular cross section, one side of which faces a ceiling surface of the heating chamber. A tray on which the food is placed, and a tray tray provided on a side wall of the heating chamber for storing the tray.
And an operation unit (6) for selecting a cooking menu and setting a cooking time, a cooking temperature, and the like, and a microcomputer for controlling an energizing time of the heater, a heating time and a temperature of the food, and a start operation and an end operation of cooking. And a control circuit (7) comprising: