JP2003185141A - Cooking device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To achieve space saving for installing a heating cooker and to perform cooking without uneven grilling by forming the flow of hot air with good heat efficiency according to the type of food. <P>SOLUTION: In this heating cooker having a hot air circulating device 9, a flow control means 65 formed by a louver 60 and a control motor 62 is provided in the hot air circulating device 9, whereby the angle of the louver 60 is controlled according to the food 71 to be heated to vary the flow direction of the hot air 73 in a heating chamber 7. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooking device for cooking food with hot air.

[0002]

2. Description of the Related Art A conventional cooking device is disclosed in Japanese Patent Laid-Open No. 8-12.
As disclosed in Japanese Patent Publication No. 774, in an oven cabinet in which cooks can be arranged in two steps, a hot air fan is provided at the rear of the back of the oven cabinet, and hot air is blown to the upper and lower parts of an upper square plate on the back of the oven cabinet. In addition to providing an outlet, a damper means for directing the air of the hot air fan to either the upper outlet of the upper side dish or the lower outlet of the upper side dish is provided, and the food in the upper and lower side dishes is It was something to heat.

[0003]

In the conventional heating and cooking device, all the fans of the hot air circulating device are arranged behind the rear surface of the heating chamber.
The proportion of the depth dimension of the heating chamber is reduced.

Further, since hot air is discharged from the outlet in one direction of the heating chamber, uneven baking tends to occur for foods having different sizes and heights.

Moreover, since the hot air in the heating chamber directly flows into the fan, the temperature of the fan itself becomes high and
The life of the fan and holding part is shortened, the motor overheats and deteriorates easily, which may cause malfunction, and due to the punching plate flow resistance arranged near the fan suction part,
The fan suction characteristic deteriorates, the circulating air flow decreases, and a difference in air temperature before and after the heating chamber easily occurs.

Furthermore, since the wind velocity in the air passage in which the heater is arranged becomes slow, the heat exchange efficiency of the heater is low and it is difficult to generate a large amount of heat.

Further, the hot air from the heating chamber directly flows into the fan portion and passes therethrough, so that heat leakage is large and heat loss is likely to occur.

Further, there is a problem that foreign matters such as food debris and dust in the storage are easily mixed in the hot air circulation device.

The present invention has been made to solve at least one of the above problems.

[0010]

To solve the above problems, the present invention circulates a heating chamber in which food is placed, a ventilation port provided in the heating chamber, and air heated in the heating chamber. A hot-air circulation device, wherein the hot-air circulation device includes at least a cross-flow fan, a casing formed along the outer periphery of the cross-flow fan, an air suction air duct that is a wind passage for air sucked from the heating chamber, and a hot air duct. To the heating chamber, an air discharge air passage that is an air passage for discharging the air to the heating chamber, a hot air heater arranged in the air discharge air passage upstream of the ventilation port, and an air discharge air passage arranged downstream of the hot air heater to the heating chamber. The flow control means can change the direction of air.

The flow control means comprises a louver and a control motor connected to the louver to rotate the louver.

Alternatively, the hot-air heater itself is configured to have an elliptical or flat shape, and the hot-air heater itself constitutes the flow control means.

Further, the flow control means is controlled according to the state of the food in the heating chamber so that the air blowing direction is fixed in a fixed direction or repeatedly operated within a fixed range.

[0014]

1 to 4 are side and front sectional views of a first embodiment of the present invention. These drawings are applied to a turntableless microwave oven having an oven cooking function as an example of the heating cooker of the present invention.

In FIG. 1, a heating chamber 7 for heating and cooking is provided inside a cabinet 51, and an openable / closable door 52 for allowing foods 71 to be taken in and out is rotatably provided at the front of the heating chamber 7. .

Further, for example, a glass plate 75 having a high microwave transparency is installed on the bottom surface of the heating chamber 7. Below the glass plate 75, the waveguide 50 for guiding the microwave to the heating chamber 7 is arranged.

A metal member for diffusing microwaves, for example, a circular antenna network 57 is arranged in the waveguide 50, and its central portion is connected to the shaft of the antenna motor 22 arranged below the waveguide 50. Has been done.

Here, the rotation speed, height position, drive time, etc. of the antenna motor 22 are set in accordance with the cooking contents when performing microwave heating.

The machine room 2 is arranged on the right side of the heating room 7. The machine room 2 is provided with components necessary for heating the food 71 by microwave, such as the magnetron 20, the control board 27, and the cooling fan 24.

The control board 27 has a magnetron 20.
A microcomputer 28 for controlling the antenna motor 22 and the like is mounted.

On both left and right side portions of the inner wall of the heating chamber 7, support portions 74 for holding the cooking plate 70 of the width of the heating chamber 7 projecting substantially in parallel with the bottom surface are provided in two upper and lower stages, The cooking dish 70 can be arranged vertically in two stages.

A planar upper heater 10 is provided on substantially the entire upper surface of the heating chamber 7, and a planar lower heater 11 is provided on the front side of the bottom surface. When the oven is heated, ON / OFF control is performed by an instruction from the microcomputer 28. The food 71 is heated by.

The back surface 5 of the heating chamber 7 facing the door 52.
A ventilation port 72 is provided in the unit 5. The ventilation port 72 is formed of a large number of punching holes, and the upper cooking plate 70a arranged on the upper stage of the support portion 74 and the lower cooking plate 7 arranged on the lower stage.
0b provided between the upper ventilation port 72a and the lower cooking plate 70b disposed at the lower stage of the support portion 74, and the lower ventilation port 72b provided at a lower position. Are arranged in the direction.

A hot air circulating device 9 for circulating heated air for performing oven cooking of food 71 arranged in the heating chamber 7 is provided behind the ventilation port 72.

The hot air circulation device 9 includes a duct 4 having two front and rear air passages, a cross-flow fan 3 disposed below the duct 4 so as to cover the bottom surface of the heating chamber 7, and an air discharge wind of the cross-flow fan 3. The hot air heater 12 disposed in the passage 43a and the upper ventilation port 72a in the air discharge air passage 43a on the rear side of the duct 4
Flow control means 65 provided near the inlet of

A partition plate 40 is arranged inside the duct 4, and an upper air outlet 72a and an air discharge air passage 43a located on the rear side of the duct 4 and a lower air passage 72b and an air suction air passage located on the front side of the duct 4 are provided. 43b is configured to be divided.

By dividing the air passage by the partition plate 40 in this way, the air from the heating chamber 7 enters the air suction air passage 43b through the lower ventilation port 72b, and the air discharge air passage 43a through the cross-flow fan 3. It becomes a composition to flow to. That is, the air suction air passage 43b on the front side of the duct 4 is directed to the suction side of the cross-flow fan 3, and the air discharge air passage 43a on the rear side is changed to the cross-flow fan 3
Will be connected to the discharge side.

The flow control means 65 is composed of a louver 60 having a substantially upper ventilation port 72a width and a control motor 62 for rotating the louver 60 via a rotation shaft 61.

The control motor 62 is arranged on the outer surface of the duct 4 of the hot air circulation device 9 so that the heat of the hot air in the duct 4 is not directly transmitted.

Here, the louver 60 may be divided into a plurality of parts in the width direction of the heating chamber 7 and attached to the rotating shaft 61 at different angles (not shown).

Further, a structure (not shown) in which the rotating shafts are provided in multiple layers so that they can be individually rotated may be used.

The arrangement angle (direction) of the louver 60 is the heating chamber 7
The food 71 is placed inside and is determined by heating condition selection (for example, menu selection of food 71) by an operation panel (not shown), and the angle of the louver 60 is fixed in one direction,
Alternatively, the control motor 62 controls intermittent rotation, constant rotation, or the like within a certain range.

Further, it is possible to monitor the internal state of the heating of the food 71. For example, the type, size, height, amount, etc. of the food 71 are detected based on information from the infrared temperature sensor 76, CCD camera (not shown), etc., and the control motor 62 is controlled based on the result. The arrangement angle of the louver 60 may be set.

The hot air heater 12 is located on the discharge port side of the air discharge air passage 43a, that is, on the outer side of the rear surface of the heating chamber 7 at the upper ventilation port 7.
2a is disposed in the air discharge air passage 43a near the duct 4
The air passing through the air discharge air passage 43a is heated to become hot air.

Here, the hot air heater 12 may be, for example, a rod-shaped sheathed heater (not shown) having a radiation fin provided on its surface. Further, it does not have to be a rod shape as long as it can be arranged inside the duct 4, and may be, for example, a U shape or a plane shape. Further, for example, a quartz tube heater or a ceramic heater having good shape processability may be used.

The cross-flow fan 3 of the hot-air circulation device 9 extends in the width direction of the heating chamber 7, and a casing 31 is formed so as to surround the cross-flow fan 3, and is provided so as to straddle the duct 4 and the lower side of the heating chamber 7. .

A space 3 for ensuring the suction performance of the cross-flow fan 3 is provided on the upstream side of the position substantially perpendicular to the air discharge air passage 43a.
4 are provided. The space 34 is wider than the cross section of the air suction air passage 43b and smaller than the depth dimension of the bottom surface of the heating chamber 7,
The size may be such that it can be arranged under the heating chamber 7. Since the space on the suction side of the cross-flow fan 3 can be expanded by the space 34, a state in which a sufficient amount of circulating air can be secured is ensured.

A fan motor 32 for rotating the cross-flow fan 3 is arranged on the side surface of the casing 31. The fan motor 32 is provided behind the machine room 2 outside the casing 31 or inside the machine room 2. The cooling of the fan motor 32 is performed by the cooling air flow of the cooling fan 24 that rotates in conjunction with the fan motor 32 mounted inside the machine room 2.

The punching hole of the ventilation port 72 provided between the hot air circulation device 9 in the rear wall portion of the heating chamber 7 has a hole diameter of, for example, about φ2 to 5 which does not cause radio wave leakage during microwave heating. Air discharge air passage 43 of the hot air circulation device 9
It is arranged at a position that blocks a and the air suction air passage 43b.

With the above-mentioned structure, regarding the operation during cooking in the oven, in the embodiment of FIGS.
A case will be described in which the cooking dishes 70 having the width of 2 are fixedly arranged in two stages, upper and lower.

For example, in the cooking dish 70 on which foods 71 such as cookies are placed, the front door portion 52 is opened, and the supporting portions 74 provided on the left and right wall surfaces of the heating chamber 7 are slid to slide on the back surface 55 of the heating chamber 7. It is pushed in until the cooking dish 70 comes into contact therewith. After the two dishes 70 are arranged in the upper and lower stages, the door 52 is closed and the oven cooking is started.

The oven cooking is started by a button on the operation panel (not shown) in front of the machine room 2 after the setting of the heating time and the heating temperature of the food 71 is completed. When cooking is started, the fan motor 32 in the hot air circulation device 9
When the cross-flow fan 3 starts to rotate by the rotational driving of the control motor 62, the control motor 62
Rotates and controls the arrangement angle of the louver 60 so as to obtain the optimum blowing direction for cooking the food 71.

The air discharged by the rotation of the cross-flow fan 3 at the same time as the driving of the fan motor 32 is pushed into the air discharge air passage 43a on the rear side of the duct 4 and flows upward along the back surface to discharge the air. The heat of the hot air heater 12 arranged in the air passage 43a raises the temperature of the air.

The hot-aired air is passed through the upper ventilation port 7 of the heating chamber 7.
The hot air 73c that collides with the louver 60 behind the 2a and has its flow direction changed downward depending on the arrangement angle of the louver 60,
It is supplied to the heating chamber 7.

The hot air coming out of the upper ventilation port 72a of the heating chamber 7 can be changed depending on the kind of the food 71, for example, the arrangement angle of the louver 60 with the passage of time, so that the hot air 73 directed upwards is increased.
a can also be supplied to the heating chamber 7.

For example, when the height of the food 71 is high, as shown in FIG.
When the angle of the louver 60 is held at a substantially horizontal position and the hot air 73a flows upward as shown in FIG.
As in (b), the louver 60 can be tilted so that the hot air 73c can be controlled to flow downward, and heating can be performed with little unevenness in baking regardless of the height of the food 71.

Next, hot air 73c discharged from the upper ventilation port 72a
(Or hot air 73a) is the upper cooking dish 70a and the lower cooking dish 7
0b flows through the inner space of the heating chamber 7 from the rear side of the heating chamber 7 toward the door portion 52, while heating the lower food 71b of the lower lower cooking dish 70b and the upper cooking dish 70a. Raise the bottom temperature.

The hot air 73a flowing between the upper cooking dish 70a and the lower cooking dish 70b causes the door portion 52 and the lower cooking dish 70b to be heated.
Through the gap between the lower cooking dish 70b and the bottom surface of the heating chamber 7 from the door 52 side toward the rear side of the heating chamber 7 to heat the bottom surface of the lower cooking dish 70b.

On the rear wall portion of the heating chamber 7, hot air 73b deprived of heat by the food 71 passing under the lower cooking dish 70b.
The lower ventilation port 72b is arranged so that the air flows into the hot air circulation device 9.

The hot air 73b discharged from the heating chamber 7 through the lower ventilation port 72b returns to the cross-flow fan 3 through the air suction air passage 43b of the duct 4, and flows again from the cross-flow fan 3 to the air discharge air passage 43a. .

In this way, the hot air 7a deprived of the hot air 73a in the heating chamber 7 and the food 71 by the once-through fan 3 in this way.
3b circulates through the air discharge air passage 43a and the air suction air passage 43b in the duct 4.

The temperature inside the heating chamber 7 is detected by a temperature sensor 76 such as a thermocouple or thermistor provided on the side surface of the heating chamber 7 and controlled by the microcomputer 28. , Stop the power supply to the hot air heater 12,
Only the cross-flow fan 3 is rotationally driven.

The food 71 in the heating chamber 7 is heated by the heating chamber 7
The upper heater 10, the hot air heater 12, and the lower heater 11 provided at the bottom of the heating chamber 7 are used.

The upper food 71a on the upper cooking dish 70a is heated on the surface side by the upper heater 10 and from the lower side by hot air 73a, and the lower food 71a on the lower cooking dish 70b is heated.
In b, the front side is heated by the hot air 73a, and the lower side is the lower heater 11a.
And is uniformly heated by the hot air 73b.

In the lower heater 11, the hot air 73a is used as the lower food 71.
It is provided in order to compensate for the temperature lowered by the heat exchange with b. The hot air 73b is raised again on the door side, and it is difficult to heat the hot air 73b. To heat.

Here, the lower heater 11 does not need to be attached if the temperature drop of the hot air 73b is slight and the lower cooking dish 70b can be sufficiently heated by only the hot air.

The lower heater 11 may be provided on the entire bottom surface for the purpose of increasing the heating of the lower surface of the lower cooking dish 70b. Alternatively, the lower heater 11 may be arranged inside the waveguide 50 to reduce the distance from the lower cooking dish 70b.

Therefore, the internal temperature of the heating chamber 7 is controlled by the microcomputer 28 to turn ON / OFF the three upper heaters 10, the lower heaters 11 and the hot air heaters 12. Here, if the temperature sensor 76 is a non-contact type infrared temperature sensor 76, it is possible to directly measure an arbitrary wall surface temperature of the heating chamber 7 or the temperature of the food 71.

The control of each heater, that is, the upper heater 10, the lower heater 11, and the hot air heater 12 is performed by setting the heat generation amount and heat generation time with the kind and amount of the food 71 as a guide.

When the food 71 is cooked in the oven, the temperature of the wall surface of the heating chamber 7 becomes high, so that the cooling fan 24 inside the machine room 2 is driven in order to suppress the temperature rise due to heat leakage to the machine room 2. Even if the cooling fan 24 is driven constantly or intermittently with the start of cooking, for example, the fan motor 32
It is also possible to detect the temperature of parts such as.

In the present embodiment, the structure in which the machine room 2 is provided on the side surface of the heating chamber 7 has been described, but a structure in which the machine room 2 and the operation panel (not shown) are arranged on the bottom surface or the upper surface of the heating room 7 is also described. Similar configurations and effects can be realized.

In this embodiment, the cross-flow fan 3 constituting the hot air circulation device 9 is arranged behind the bottom surface of the heating chamber 7, but the cross-flow fan 3 may be, for example, the back surface 5 of the heating chamber 7.
5 Similar effects can be realized even when they are arranged behind or on the upper surface.

FIG. 5 shows a side sectional view of the second embodiment. In the present embodiment, the turntable motor rotating shaft 79 of the turntable motor 80 is arranged inside the heating chamber 7,
It is a turntable type microwave oven with a structure in which a round cooking dish (not shown) can be placed. The internal structure of the hot air circulation device 9 is the same as that shown in FIG.

A turntable motor rotating shaft 79, which is driven to rotate by a turntable motor 80, projects from the bottom of the heating chamber 7. A circular antenna net (not shown) and a round cooking dish (not shown) may be placed on the turntable motor 80.

In this embodiment, the cooking dish 70 is fixedly arranged in the upper and lower two stages inside the heating chamber 7.
It is also applicable to a structure in which the b is replaced with a round cooking dish, and the dish is arranged on the turntable motor rotating shaft 79 in two stages, upper and lower.

In the structure in which the turntable motor rotating shaft 79 projects into the heating chamber 7, a waveguide (not shown) serving as a microwave passage is arranged on the side surface of the heating chamber 7 and is radiated from the magnetron 20. The microwave is supplied to the inside from the microwave irradiation port 56 on the side surface of the heating chamber 7 connected to the waveguide.

Therefore, it is composed of the once-through fan 3, etc.,
The hot air circulation device 9 equipped with the flow control means 65 is used for the heating chamber 7
They can be arranged regardless of the position of the microwave irradiation port 56 inside, and the same effect as in FIG. 1 can be obtained.

6 and 7 are side sectional views showing the third embodiment. In the figure, the configurations of the food 71 and the cooking plate 70 in the heating chamber 7 are the same as those in FIG.

In this embodiment, the hot air heater 12 provided behind the upper ventilation port 72a is formed in an elliptical shape, and the hot air heater 12 is rotated by a control motor (not shown) provided at the end of the hot air heater 12. It is composed. The arrangement angle of the hot air heater 12 changes depending on the rotation of the control motor, and the hot air 73a is directed upward from the upper ventilation port 72a or the hot air 73 is directed downward.
c is blown out.

Here, the cross-sectional shape of the hot air heater 12 is the same as that of the flat heater 12a shown in FIG.
A heater 12b having a shape in which a plate 13 is provided on the surface shown in FIG.
Alternatively, the heater 12c may be the rectangular tube heater 12c shown in FIG. 7C, or the hot air heater 12 may have a configuration in which the rotation axis of the control motor (not shown) is displaced from the central axis of the hot air heater 12.

In the present embodiment, since the rotation of the hot air heater 12 is a repetitive operation, the hot air heater 12 can be arranged without being entangled with the power supply line (not shown), and the hot air heater 12 shown in FIGS. The flow direction can be controlled, and the food 71 can be cooked with less uneven baking.

FIG. 8 shows a side sectional view of another embodiment.
In this embodiment, in the heating chamber 7 of the microwave oven in which the hot air circulation device 9 having the flow control means 65 is mounted, the lower side 77 of the upper ventilation port 72a is lowered and installed.

The lower side 77 of the upper ventilation opening 72a is connected to the heating chamber 7
By lowering it from the back surface 55 of the louver 60, the sensitivity of the hot air 73c due to the angle change of the louver 60 is increased, and the flow controllability can be improved in a wider range.
The uneven baking can be reduced.

As described above, by arranging the flow control means 65 capable of changing the blowing direction of the hot air in the hot air circulating device 9 composed of the cross-flow fan 3, the food 71 is baked regardless of the type and amount of the food 71. Unevenness can be suppressed.

[0075]

According to the present invention, claims 1 to 5 are provided.
Since it is configured as described above, the hot air circulation device configured by the cross-flow fan, by arranging the flow control means that can change the blowing direction of the hot air, regardless of the type and amount of food,
It is possible to produce effects such as suppressing uneven baking of food.

[Brief description of drawings]

FIG. 1 is a side sectional view of a heating and cooking device according to a first embodiment of the present invention.

FIG. 2 is a front sectional view of the heating and cooking device according to the first embodiment of the present invention.

FIG. 3 is a perspective sectional view of the hot air circulation device according to the first embodiment of the present invention.

FIG. 4 is a side sectional view of a flow control means of the hot air circulation device according to the first embodiment of the present invention.

FIG. 5 is a side sectional view of a heating and cooking device according to a second embodiment of the present invention.

FIG. 6 is a side sectional view of a flow control means of the heating and cooking device according to the third embodiment of the present invention.

FIG. 7 is a side sectional view of a heating source according to a third embodiment of the present invention.

FIG. 8 is a side sectional view of a flow control means of a heating and cooking device according to a fourth embodiment of the present invention.

[Explanation of symbols] 3 ... Once-through fan 7 ... Heating room 9: Hot air circulation device 12 ... Hot air heater 31 ... Casing 43a ... Air discharge air passage 43b ... Air suction air passage 60 ... Louver 62 ... Control motor 65 ... Flow control means 70 ... Cooking plate 71 ... Food 72 ... Vent

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Minoru Endo             Chiba Prefecture Kashiwa City Shinjuyo 3-3 1 Sun Co., Ltd.             Standing Home Tech (72) Inventor Yasushi Horikiri             Chiba Prefecture Kashiwa City Shinjuyo 3-3 1 Sun Co., Ltd.             Standing Home Tech

Claims (5)

[Claims] 1. A heating chamber (7) in which a food (71) is placed.
And a ventilation port (72) provided in the heating chamber (7) and a hot air circulation device (9) for circulating heated air in the heating chamber (7), the hot air circulation device (9) At least a cross-flow fan (3), a casing (31) formed along the outer periphery of the cross-flow fan (3), and an air suction air passage (43b) that is an air passage for the air sucked from the heating chamber (7). , An air discharge air passage (4 which is an air passage for discharging hot air to the heating chamber (7)
3a) and the air discharge air duct (43) upstream of the ventilation port (72).
a) a hot air heater (12) arranged in a), and a flow control means () capable of changing the direction of the air blown from the air discharge air passage (43a) arranged downstream of the hot air heater (12) to the heating chamber (7). 65) A heating and cooking device comprising: 2. The heating and cooking device according to claim 1, wherein
The cooking apparatus characterized in that the flow control means (65) comprises a louver (60) and a control motor (62) connected to the louver (60) to rotate the louver (60). 3. The heating and cooking device according to claim 1, wherein
A hot-cooking device, wherein the hot-air heater (12) itself is a flow control means (65). 4. The heating and cooking device according to claim 3, wherein
A heating and cooking device, characterized in that the hot air heater (12) is formed in an elliptical or planar shape. 5. The heating and cooking device according to any one of claims 1 to 4, wherein the flow control means (65) is controlled according to the state of the food (71) in the heating chamber (7) to blow air. A cooking device characterized by fixing or repeatedly operating.