JP2002061844A - Heating cooking apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a convection oven to prevent the occurrence of unevenness in baking and a failure in cooking and capable of effecting reliable cooking and being low in a cost. SOLUTION: In the convection oven 1 comprising a heating chamber 2 in which a food to be cooked is placed for heating; and a heating air feeding means (for example, a heating air feed part 3, etc.), to feed heated heating air in the heating chamber, the sectional shape of the inner side wall part (for example, an inner wall surface member 211) forms an arcuate shape or a shape where a corner part is chamfered.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a convection oven for baking an object to be cooked by heating it with hot air.

[0002]

2. Description of the Related Art There has been known a convection oven in which an object to be cooked is placed in a heating chamber and hot air is supplied into the heating chamber to bake the object to be cooked. Such a convection oven is disclosed in, for example,
A structure described in JP-A-353905 is known. Such a conventional convection oven includes a heating device having an indoor circulation fan, a burner, and the like, behind a wire mesh filter, behind a rectangular parallelepiped heating chamber, and
The air heated by the heating device is exhausted into the room from the side of the heating chamber, and the exhausted air is sucked by an indoor circulation fan behind the heating chamber, heated again, and exhausted into the room.

[0003] In addition to the oven function, a steam convection oven that has a steam function that can strongly heat and steam food using steam and can cook frozen bread and roast beef in a short time. Is also known. As such a steam convection oven, for example, Japanese Patent Application Laid-Open No. 10-1852
As in the invention described in Japanese Patent Publication No. 00-00, there is a method in which a tank in which water is stored is heated by a burner or the like to produce steam, and the steam is supplied into a heating chamber. There is also a method in which water is sprayed to a heated air outlet with a water spray nozzle and vaporized.

[0004]

However, Japanese Patent Laid-Open No.
In the case of the convection oven described in JP-A-353905, the heating air is sucked by the indoor circulation fan, so that the room air moves along one flow from the side of the heating chamber to the rear of the heating chamber. Therefore, there is a problem that the flow of the indoor air is biased. In particular, in a rectangular parallelepiped heating chamber, a zone where the heated air does not sufficiently reach the corner is formed, which has caused uneven burning. Further, in the case of the steam convection oven described in Japanese Patent Application Laid-Open No. H10-185200, there is a problem in that a burner is used to generate steam, which increases the cost. On the other hand, when water is sprinkled with a watering nozzle, there is a problem in that hot water drops are not vaporized and are attached to the object to be cooked, so that cooking cannot be performed well.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and an object of the present invention is to provide an inexpensive convection oven capable of performing reliable cooking without causing cooking failure due to uneven grilling or hot water drops. .

[0006]

In order to solve the above-mentioned problems, the invention according to claim 1 includes, for example, as shown in FIGS. 1 to 5, a heating chamber 2 for placing and heating an object to be cooked, A heating air supply unit (for example, a heating air supply unit 3 or the like) for supplying heated air to the chamber, in a convection oven 1 having an inner side wall (for example, an inner wall member 211 or the like) of the heating chamber. It is characterized in that the cross-sectional shape is an arc or a shape in which a corner is chamfered.

According to the first aspect of the present invention, since the cross-sectional shape of the inner side wall of the heating chamber is formed in an arc shape or a shape in which a corner is chamfered, the bias of the heated air in the heating chamber is prevented. Can be done. That is, by making the cross-sectional shape of the inner side wall portion of the heating chamber into an arc shape or a shape with a chamfered corner, for example, in the case of a rectangular parallelepiped shape, there is no zone where the heated air is inaccessible such as a corner. Thus, uneven grilling can be prevented, and cooking failure can be prevented. here,
The shape in which the corner is chamfered refers to a shape in which a right-angled corner is not formed, such as a rectangular shape.

According to a second aspect of the present invention, there is provided a convection oven provided with a heating chamber for receiving and heating the article to be cooked, and heating air supply means for supplying heated air to the heating chamber. The supply means is configured to suck the air in the heating chamber into the duct from the indoor air intake, reheat the sucked air, and blow the air from the blower port, and water is supplied by the pressure of the air blown from the blower port. Is characterized in that a mist blowing device 26 for mist blowing and vaporizing is provided.

According to the second aspect of the present invention, the steam is supplied into the heating chamber together with the air heated from the blowing port by the spraying device, so that the steam is supplied into the heating chamber while preventing the generation of hot water drops. As a result, cooking failure can be prevented. Further, since no special heating means is required to generate steam, it can be manufactured at low cost.

According to a third aspect of the present invention, in the convection oven according to the second aspect, the duct in the vicinity of the blower opening 25 changes the flow velocity for increasing the flow velocity of the air in the duct to apply pressure to the discharge outlet 262a. (E.g., a taper member 36a).

According to the third aspect of the invention, it is needless to say that the same effect as that of the second aspect of the invention can be obtained. In particular, when the duct near the air outlet passes through the air outlet, the heated air is discharged. Since the flow velocity is increased, the pressure at the time of spraying is increased, and steam can be supplied to the heating chamber over a wide area more instantaneously. Here, the flow rate changing unit may be provided with, for example, a member that changes the flow rate in the duct, or may be configured to increase the flow rate by making the duct thinner.

According to a fourth aspect of the present invention, in the convection oven according to the second or third aspect, the mist blowing device can measure the amount of water in accordance with the mist blowing time, and is capable of detachably mounting a water near the blowing port of the heating chamber. A container 261 and a spray nozzle 262 that is disposed so as to be immersed in the water in the water container and that sprays water in the water container from the upper end by the pressure of air blown from the blower port are provided. It is characterized by:

According to the fourth aspect of the invention, it is needless to say that the same effect as the second or third aspect of the invention can be obtained. For example, since steam can be supplied to the heating chamber for a predetermined time, handling is easy and inexpensive. In addition, since the water container is detachable, water can be easily supplied.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, an embodiment of a convection oven according to the present invention will be described in detail with reference to the drawings. The convection oven 1 shown in FIGS. 1 to 5 includes a heating chamber 2 having a heating space a therein, a heating air supply unit (heating air supply means) 3 for supplying the heating chamber 2, and a timer 4 for setting a heating time. A heating air supply unit 3, a timer 4, a temperature adjustment unit 5, an air flow adjustment unit, a temperature adjustment unit 5 for adjusting a heating temperature, and an air flow adjustment unit 6 for adjusting an air flow of the air sent to the heating chamber 2. Reference numeral 6 is provided inside the main body case 7 or on the main body case 7 itself.

The heating chamber 2 includes a heating chamber main body 21 and an opening / closing door 22 for closing an opening 21 a in the front of the heating chamber main body 21.
, And the opening / closing door 22 is attached so as to be open. The opening / closing door 22 has a double glass structure, and a heat release port 2 for releasing heat of a gap 22c between the inner glass 22a and the outer glass 22b of the double glass.
2 d is provided on the upper surface of the door 22. A handle 221 is provided on the opening / closing door 22, and a sensing sensor 222 for detecting whether or not the opening / closing door 11 is closed is provided in the heating chamber main body 21.

The heating chamber body 21 has a double structure. The outside of the inner wall member 211 is covered with a heat insulating material 212, and the outside is further covered with an outer wall member 214 having a hollow portion 213. Have been done. The outer wall member 214 has a heat release port 21 for releasing heat in the hollow portion 213.
4 a, which makes it difficult for the heat of the heating chamber 2 to be transmitted to the outer wall surface member 214.

The cross-sectional shape of the inner wall surface member 211 forming the heating space a of the heating chamber body 21 is substantially octagonal, and is just a rectangular shape in which each corner is chamfered. The reason why the heating space a is formed in such a shape is that the hot air in the heating space a is evenly distributed and the temperature difference in the heating chamber 2 is reduced. That is, the corners are smoother than the conventional rectangular cross-section,
The temperature distribution in the heating chamber 2 becomes uniform, so that cooking failure due to uneven grilling can be prevented. Therefore, structurally,
It is desirable that the shape is close to a circle or an ellipse (that is, the side cross section is an arc shape). However, in this embodiment, the shape is an octagon due to the restriction of sheet metal working or press working.

The left and right side wall portions 211a of the inner wall surface member 211 are provided with tray lock portions 24 for placing trays 23, 23 on which the objects to be cooked are placed, in two vertical stages. In the rear wall portion 211b of the inner wall member 211, a blowing port 25 through which the heated air supplied from the heated air supply unit 3 is blown, at a position where hot air hits the food placed on the trays 23, 23; Two air blowers 25 are provided below each of the air outlets 25.

The mist blowing devices 26, 26 have a rear wall portion 211.
b, water tanks 261 and 261 which are detachable and mist nozzles 262 and 262 which are immersed in the water of the water tank 261 and whose discharge ports 262a are located at the blower ports 25 and 25. In the water containers 261, 261, for example,
The scale on which the spray time at a predetermined temperature and air volume is known is indicated. The spray nozzles 262 and 262 are rotatably attached to a vertical rotation shaft 27 provided on the rear wall portion 211b. When the water container 261 is attached or detached, the spray nozzle 262 is rotated upward. After the attachment / detachment space is formed and the water container 261 is attached to the rear wall portion 211b and then rotated downward, the lower end portion of the spray nozzle 262 can be immersed in water. Then, due to the pressure of the heated air blown from the blowing ports 25, 25, the water in the water tanks 261, 261 rises from the lower end to the upper end of the spray nozzle 262,
The liquid is discharged in the form of a mist from the discharge port 262a and is vaporized at the same time.

On the lower surface of the inner wall member 211, a saucer 2 is provided for receiving bread residue, meat juice, and the like as the object to be cooked.
8 is freely detachable.

The heating air supply section 3 includes an air intake 31 for taking in air in the heating chamber 2, an electric motor 32, a propeller fan 33 attached to a motor shaft 32a behind the electric motor 32, and an electric motor 32. Front motor shaft 32
b, and a heater 35 provided above the sirocco fan 34 for heating the air.
And a duct 36 for guiding the air heated by the heater 35 to the air outlet 25. Two air inlets 31 are provided at the lower end of the rear wall portion 211b of the inner wall member 211 on the left and right sides.

The rotational speed of the electric motor 32 can be controlled by adjusting the air volume adjusting unit 6 using, for example, a variable resistor. Propeller fan 33
The communication port 213a which takes in air from the ventilation port 71 of the main body case 7 by the rotation thereof and communicates with the hollow portion 213.
Air can be blown through the heat chamber 2, and the heat that has passed through the heat insulating material 212 from the heating chamber 2 is released to the heat outlet 21.
4a. Thus, the outer wall member 214 is not heated. The heater 35 is made of, for example, a nichrome wire, and can control the heating temperature of the air by adjusting the current of the temperature adjusting unit 5.

The duct 36 is provided with a taper member 36a whose diameter becomes smaller as it approaches the blower port 25. When a part of the heated air in the duct 36 passes through the tapered member 36a, the flow velocity increases. Ventilation port 25 in the accelerated state
It is to be blown from. The tip end of the taper member 36a is located immediately above the discharge port 262a of the spray nozzles 262,262.

Next, the operation of the convection oven 1 having the above-described configuration will be described with reference to an example of cooking by baking a frozen bun. However, the order of processing until starting to bake frozen bread,
The order is not necessarily the following. When baking the frozen bread, first, water for securing a steam time corresponding to the number of the breads to be frozen is put in the water container 261 and attached in the heating chamber 2. Next, the desired frozen bread is evenly placed on the upper and lower trays 23, and the opening / closing door 22 is closed. At this time, whether or not the opening / closing door 22 is completely closed is sensed by the sensing sensor 222. It is not turned on.

Next, the temperature is set by a knob (not shown) of the temperature adjusting unit 5 and the air volume is set by a knob (not shown) of the air volume adjusting unit 6. Next, the timer 4 is turned to set a predetermined firing time. When set
Firing starts automatically.

When firing is started, a current is applied to the electric motor 32, and the sirocco fan 34 rotates by rotating the front motor shaft 32b. Sirocco fan 34
The air is blown upward by the rotation of, and the air is heated by the heater 35 on the way. The flow rate of the heated air is increased through the taper member 36 a in the duct 36, and the heated air is blown into the heating chamber 2 from the blower port 25. On this occasion,
Discharge port 262a of mist spray nozzle 262 of mist spray device 26
At the same time, the water in the water container 261 is atomized and vaporized by the heated air.

Next, the heated air fills the heating chamber 2 and is again taken into the heated air supply section 3 from the air inlet 31 provided at the lower end of the heating chamber 2 and is reheated. As described above, the air in the heating chamber 2 is circulated between the heating chamber 2 and the heating air supply unit 3. Then, after a lapse of a predetermined time,
The water in the water container 261 is exhausted, and the object to be cooked is baked by dry hot air.

According to the convection oven 1 according to the present invention described above, the blowing port 2 is
Since the steam is supplied into the heating chamber 2 together with the air heated from 5, the steam can be supplied into the heating chamber 2 while preventing the generation of hot water droplets, so that cooking failure can be prevented.
Further, since no special heating means is required to generate steam, it can be manufactured at low cost.

Further, since the taper member 36a is provided in the duct 36 near the air outlet 25, the flow velocity of the heated air when passing through the air outlet 25 is increased.
The pressure at the time of spraying is increased, and steam can be supplied into the heating chamber 2 more instantaneously and widely. Water container 261
If the amount of water corresponding to the mist blowing time is filled in, the steam can be supplied to the heating chamber 2 for a predetermined time, and the handling is easy and inexpensive. Moreover, since the water container 261 is detachable, water can be easily supplied.

The present invention is not limited to the convection oven of the above embodiment, but may be modified in detail. For example, although the air outlet 25 is provided on the rear wall surface portion 211b, it may be provided on the side wall surface portion 211a. In addition, the number of air outlets 25 is also arbitrary. The heating chamber does not necessarily have to have a double structure. In addition, besides frozen bread, meat or pizza may be used as the object to be cooked.

[0031]

According to the present invention, since the cross-sectional shape of the inner side wall portion of the heating chamber is formed in an arc shape or a shape in which a corner is chamfered, it is possible to prevent the bias of the heated air in the heating chamber. . That is, since the cross-sectional shape of the inner side wall portion of the heating chamber is an arc shape or a shape in which a corner is chamfered, there is no zone in which the heating air cannot reach the corner as in the case of a rectangular parallelepiped shape, Uneven grilling can be prevented, and cooking failure can be prevented. In addition, since steam is supplied into the heating chamber together with the air heated from the blowing port by the mist blowing device, steam can be supplied into the heating chamber while preventing generation of hot water droplets, and cooking failure can be prevented. . Further, since no special heating means is required to generate steam, it can be manufactured at low cost.

[Brief description of the drawings]

FIG. 1 is an external perspective view of a convection oven according to the present invention.

FIG. 2 is a front view of a convection oven according to the present invention.

FIG. 3 is a plan view of a convection oven according to the present invention.

FIG. 4 is a sectional view taken along the line AA of FIG. 3;

FIG. 5 is a sectional view taken along the line BB of FIG. 3;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Convection oven 2 Heating chamber 3 Heating air supply part (heating air supply means) 26 Mist blowing device 31 Air intake 32 Electric motor 34 Sirocco fan 35 Heater 36 Duct 36a Tapered member (flow rate changing part) 211 Inner wall member (Inner side wall portion) ) 261 water tank 262 misting nozzle

Claims (4)

[Claims] 1. A convection oven comprising: a heating chamber into which an object to be cooked is heated by heating; and heating air supply means for supplying heated air to the heating chamber, wherein a cross section of an inner side wall of the heating chamber is provided. A convection oven characterized in that the shape is an arc or a shape in which a corner is chamfered. 2. A convection oven comprising: a heating chamber into which an object to be cooked is heated by heating; and a heating air supply unit configured to supply heated air to the heating chamber. The air in the room is sucked into the duct from the indoor air inlet, the sucked air is heated and blown from the blower port, and water is sprayed from the discharge port by the pressure of the air blown from the blower port. A convection oven comprising a vaporizer for vaporization. 3. The convection oven according to claim 2, wherein the duct in the vicinity of the blow port has a flow rate changing unit that increases the flow rate of air in the duct to apply pressure to the discharge port. oven. 4. The convection oven according to claim 2, wherein the mist blowing device is capable of measuring the amount of water in accordance with mist blowing time, and a water container that is detachable near a blowing port of the heating chamber; A convection oven, which is provided so as to be immersed in water in a container and has a spray nozzle which sprays water in the water container by pressure on air blown from the blower opening.