JP2005061761A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker having improved cooking performance and allowing anyone to perform fine-performance uniform cooking. <P>SOLUTION: The heating cooker comprises a cooking chamber 1 having a placement tool 3 on which a cooked object 2 is placed, a heated gas flow inlet 4 and a heated gas flow outlet 5, a circulation duct 7 communicated with the heated gas flow inlet 4 and the heated gas flow outlet 5, a blowing means 8 for circulating air in the circulation duct 7 from the heated gas flow inlet 4 to the heated gas flow outlet 5, a vapor generating means 9 for supplying vapor into the circulation duct 7, and a casing 6 storing heating means 10 for heating the air in the circulation duct 7 and the vapor. A straightener 12 having a number of see-through holes 11 is provided in the cooking chamber 1 along the cooked object 2. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an electromagnetic induction heating cooker and a heating range used in a kitchen such as a general household, or a heating cooker having a roaster function for baking food such as meat and fish.

  As an example of this type of cooking device known in the past, meat to be cooked is stored in a cooking chamber, and a heated gas flow by heated air or steam is blown into the cooking chamber from above the cooking chamber. There is a configuration for performing convection cooking such as cake (see, for example, Patent Document 1). FIG. 9 is a side sectional view of a conventional cooking device described in Patent Document 1. As shown in FIG. As shown in FIG. 9, an upper position that sandwiches the cooking object placing tool 72 in the vertical direction on the inner wall of a cooking chamber 73 that houses a cooking object placing tool 72 such as a wire mesh on which the cooking object 71 is placed. An opening is provided in each of the lower positions, and the heated gas flow generated by the steam generating means 75, the blowing means 76, and the heating means 77 in the circulation air passage 74 provided on the side of the cooking chamber 73 is used as the opening. It blows out into the said cooking chamber 73 from the heating gas flow outlet 78 which is an opening located upwards.

  And the to-be-cooked object 71 is heated by the heated gas flow blown into the cooking chamber 73 from the heated gas flow blowing port 78, and the heated gas flow is heated from the heated gas flow suction port 79 which is an opening located below the opening. The air is sucked into the circulation air passage 74. The object to be cooked 71 is cooked by the circulation of the heated gas flow described above. In the heating cooker having the above-described configuration, the heated gas flow blown into the cooking chamber 73 from the heated gas flow outlet 78 provided on the inner wall of the cooking chamber 73 effectively and uniformly heats each part of the cooking object 71. The cooking of the cooking object 71 is inefficient and has a long cooking time, and there is a problem that there is uneven cooking.

As a result, not only does it take a long time to cook, but also the baked color and taste of the food to be cooked can be locally burned and burnt, and in particular, the high temperature obtained by heating the steam generated from the steam generating means 75 When cooking with steam, the heat of vaporization of the high-temperature steam is given to the cooking object 71 as suspicious heat. Therefore, if the high-temperature steam flow for heating the cooking object 71 does not uniformly contact the cooking object 71, the cooking unevenness Makes a bigger difference. For this reason, it is said that the cooking object 71 is taken out from the heating cooker in the middle of cooking, and the cooking condition is examined, the position of the cooking object 71 is changed, the front and back of the cooking object 71 is turned over and heated again. The cooking is not successful unless it takes time and effort.
Japanese Patent Laid-Open No. 8-49854

  In view of the problems of the above-described conventional cooking device, the problem to be solved by the present invention is to efficiently cook the food to be cooked and use the food to be cooked in the cooking chamber. An object of the present invention is to provide a heating cooker that can perform cooking in a state in which each portion of the object to be cooked is more uniform than a conventional example without the need to change the placed state during cooking.

  In order to solve the above-described problems, the cooking device of the present invention stores a cooking object placing tool for placing a cooking object, and has a heating gas flow outlet and a heating gas flow suction port on the inner wall. And a circulating air passage communicating with the heated gas flow outlet and the heated gas flow inlet of the cooking chamber, and the heating gas flow inlet through the heated gas flow outlet through the air in the circulating air passage And a heating means for heating the air and steam in the circulation air passage, and heating air and heating generated in the circulation air passage. A rectifying body provided with a plurality of through holes for supplying a heated gas flow composed of steam to a cooked object placed on the cooked food placing tool is placed on the cooked food placing tool. In the cooking chamber along the cooking object It was be disposed.

  By this means, the heated air flow and the heated steam generated in the circulation air passage are provided to the object to be cooked in the cooking chamber through the many through holes of the rectifier through the heating gas flow outlet of the cooking chamber. The food can be directly sprayed effectively, and heat can be efficiently transferred to the food to be cooked and cooked uniformly so that the whole food to be cooked is not uneven.

  As described above, in the present invention, since the rectifying body having a large number of through holes is disposed at the position in the cooking chamber along the cooking object placed on the cooking object placing tool, the heated gas flow is Because it is provided through a large number of through-holes throughout the cooking object without locally biasing in the cooking chamber, the heating efficiency of the cooking object is improved as compared with the conventional one, and the cooking object is uniformly removed without uneven baking. It is an excellent one that can be cooked.

  1st invention is provided with the cooking chamber which has a to-be-cooked object mounting tool, a heating gas flow blowing outlet, and a heating gas flow suction inlet, and the circulation air path connected to a heating gas flow blowing outlet and a heating gas flow suction inlet. The circulation air passage circulates the air in the circulation air passage through the heating gas flow outlet and the heating gas flow inlet through the cooking chamber, the steam generation means for supplying steam to the circulation air passage, and the circulation air passage. A heating means for heating the air and steam in the air passage is provided, and a rectifying body provided with a large number of through holes for supplying a heated gas flow directly to the cooking object in the cooking chamber is provided along the cooking object. Since the heated gas flow that has passed through the many through holes of the rectifying body directly hits the object to be cooked by adopting a configuration arranged at the position, the main part of the heated gas flow may flow to parts other than the rectifying body. Because there is no Overall the food due to the presence of the rectifying body provided with a plurality of through holes while being cooked is excellent advantages as a heating cooker cooking unevenness less because they are uniformly heated.

  In the second invention, in particular, the heated gas flow outlet in the cooking chamber in the first invention is provided in the cooking chamber wall above the cooking object placing tool, and the heated gas flow suction port is provided on the cooking object placing tool. The rectifier body provided on the cooking chamber wall at the lower position and provided with a number of through holes is disposed above the cooking object placing tool and below the heated gas flow outlet. Accordingly, the heated gas flow blown out from the heated gas flow outlet into the cooking chamber directly hits the object to be cooked through the many through holes of the rectifier, and is then sent downward in the cooking chamber and circulated from the heated gas flow inlet. It will be sucked into the air path. Due to the circulation of the heated gas flow, the object to be cooked is cooked efficiently and uniformly in each part. And the bottom is moist and the top is ideal for baking in a dark brown color.

  In the third invention, in particular, the heated gas flow outlet in the cooking chamber in the first invention is provided in the cooking chamber wall at a position below the cooking object placing tool, and the heated gas flow suction port is provided in the cooking object placing tool. The rectifying body provided on the upper wall of the cooking chamber and provided with a number of through holes is disposed below the cooking object placing tool and above the heated gas flow outlet. Therefore, the heated gas flow blown into the cooking chamber from the heated gas flow outlet directly hits the object to be cooked through the many through holes of the rectifier, and is then sent to the upper side of the cooking chamber and circulated from the heated gas flow suction port. It will be sucked into the air path. Due to the circulation of the heated gas flow, the object to be cooked is cooked efficiently and uniformly in each part. This invention is the same as the method of grilling charcoal fire, which is known as a delicious method of grilling fish and the like, and can be grilled uniformly with heat from below, and then wrapped so that the whole fish is wrapped.

  In the fourth invention, the heated gas flow outlet in the cooking chamber in the first invention is positioned below the cooked object placing tool and the upper heated gas stream outlet located above the cooked article placing tool. Two heating gas flow outlets are provided at two locations on the wall of the cooking chamber, and the heating gas flow inlet is cooked between the upper heating gas flow outlet and the lower heating gas flow outlet. The rectifying body provided on the indoor wall and provided with a number of through holes is two rectifying bodies, an upper rectifying body and a lower rectifying body, and the upper rectifying body is located above the heated gas flow inlet and is heated upward. It arrange | positions in the downward position of a gas flow outlet, and the downward rectifier is arrange | positioned in the downward position of a heating gas flow inlet, and the upper position of the lower heating gas flow outlet.

  Therefore, the heated gas flow blown into the cooking chamber from the upper heated gas flow outlet directly hits the upper side of the object to be cooked through the many through holes of the upper rectifier, and then the circulation air path from the heated gas flow inlet. The heated gas flow sucked in and blown out from the lower heated gas flow outlet into the cooking chamber directly hits the underside of the object to be cooked through the many through holes of the lower rectifier, and then sucked the heated gas flow. It will be sucked into the circulation air passage from the mouth. By the circulation of the upper and lower heated gas flows, the food to be cooked is cooked more efficiently and uniformly than both the upper side and the lower side. The present invention is particularly suitable for the case where the entire upper surface such as fish is colored with baking, and the lower surface is baked moderately.

  In the fifth aspect of the invention, in particular, the heated gas flow outlet in the cooking chamber in the first aspect is provided on the cooking chamber wall above the cooking object placing tool, and the heated gas flow suction port is provided on the cooking object placing tool. The rectifying body provided on the lower wall of the cooking chamber and provided with a number of through holes is two rectifying bodies, an upper rectifying body and a lower rectifying body, and the upper rectifying body is located below the heated gas flow outlet. The lower rectifier is disposed at a position above the heated gas flow inlet and below the object to be cooked.

  Therefore, the heated gas flow blown into the cooking chamber from the upper heated gas flow outlet directly hits the upper side of the object to be cooked through the many through holes in the upper rectifier, and then the many through holes in the lower rectifier. The lower side of the object to be cooked is heated uniformly without being disturbed, and is sucked into the circulation air passage from the heated gas flow suction port. Due to the circulation of the heated gas flow and the action of the two rectifiers above and below, the object to be cooked is cooked effectively and uniformly in each part.

  In the sixth aspect of the invention, in particular, the heated gas flow outlet in the cooking chamber in the first aspect is provided on the cooking chamber wall at a position below the cooking object placing tool, and the heated gas flow suction port is provided on the cooking object placing tool. The rectifying body provided on the cooking chamber wall at the upper position and provided with a number of through holes is two rectifying bodies, an upper rectifying body and a lower rectifying body, and the upper rectifying body is placed on the cooking object placing tool. It is located above the cooking object and below the heated gas flow inlet, and the lower rectifier is below the cooking object placing tool and above the heated gas flow outlet. Are arranged.

  Therefore, the heated gas flow blown into the cooking chamber from the heated gas flow outlet directly hits the lower side of the object to be cooked through the many through holes in the lower rectifier, and then passes through the many through holes in the upper rectifier. It passes without being disturbed, and the upper side of the object to be cooked is heated uniformly in the previous stage, and is sucked into the circulation air passage from the heated gas flow suction port. Due to the circulation of the heated gas flow and the action of the two rectifiers above and below, the object to be cooked is cooked effectively and uniformly in each part.

  The seventh aspect of the invention supplies a heated gas flow from both the upper and lower sides of the cooking object placed on the cooking object mounting tool in the first invention, and surrounds the upper and lower sides of the cooking object and provides a large number of A flow straightening body provided with a through hole is arranged, and by such a configuration, the food to be cooked is cooked effectively and uniformly because it is heated through a large number of through holes in the flow straightening body from both the upper and lower sides of the food to be cooked. can do.

  The present invention is particularly effective when baking thick fish or cooking such as cakes. And it becomes possible to supply heat efficiently irrespective of the position and state where the food is placed, and the cooking performance can be further improved.

  Since the object of the present invention can be achieved by using the first to seventh inventions described above as the main part of the embodiment, the details of the embodiment corresponding to each claim will be described below with reference to the drawings. Reference will be made to the description of an embodiment for carrying out the present invention.

(Embodiment 1)
FIG. 1 is a side sectional view of a heating cooker according to an embodiment corresponding to the second aspect of the present invention. In FIG. 1, reference numeral 1 denotes a cooking chamber having a cooking object placing tool 3 for placing a cooking object 2, a heated gas flow inlet 4, and a heated gas flow outlet 5. The heated gas flow inlet 4 and the heated gas flow outlet 5 are connected by a circulation air passage 7 communicating with the housing 6. The circulation air passage 7 has means for producing and circulating hot air or high temperature steam. 8 is a blowing means for blowing hot air and / or high-temperature steam into the cooking chamber 1 and sucking and circulating the hot air and / or high-temperature steam as indicated by white arrows. Reference numeral 9 denotes steam generating means for supplying steam into the circulation air passage 7. Reference numeral 10 denotes a heating means for heating the air and steam in the circulation air passage 7 to form hot air and high-temperature steam.

  As shown in FIG. 2, reference numeral 11 denotes a large number of through holes provided in the rectifying body 12. As shown in FIG. 1, the rectifying body 12 is attached substantially parallel to the upper side of the cooking object placing tool 3 in the cooking chamber 1. Naturally, the flow from the heated gas flow outlet 5 is made to blow out from the many through holes 11. It is preferable to use a sirocco fan driven by a cornering motor for the air blowing means 8 and a sheathed heater with fins for good heat dissipation. Other structures may be used as long as air blowing and heating can be performed. The steam generating means 9 may be a mechanism that uses a boiler and also includes a water tank, a pump for supply, and the like.

  The high-temperature steam in the first embodiment is obtained by heating the steam at about 100 ° C. to 120 ° C. made by the steam generation means 9 with the heating means 10. In terms of temperature, high temperature steam up to 350 ° C can be produced. Since baked cooking can usually be performed at about 350 ° C., the range that can be controlled in the first embodiment is set. Higher temperatures are possible if necessary. Of course, it is possible to circulate only with hot air, and there is no problem with alternating hot air and high-temperature steam. The rectifying body 12 may be made of stainless steel with little rust. Moreover, it is good also as a structure which provided the rib in the cooking chamber 1, and was made to insert from the front also as the attachment method. This can be taken out and washed when the rectifier 12 becomes dirty, and can be kept clean. It is preferable to provide several ribs in the height direction so that the height of the rectifying body 12 can be changed.

  That is, the relative distance to the object to be cooked 3, in other words, the relative distance to the object to be cooked 2 can be changed, and the optimum cooking performance can be brought out according to the size of the object to be cooked 2. Consider as follows. The shape of the through hole 11 was a circular diameter of 5 mm. The number of through holes 11 is about 300. There is no particular limitation or fixed number. However, it is not preferable that the pressure loss is too small. Although the cooking sequence and control means are not shown, it is preferable to enable automatic cooking. Although not shown in detail, there is also a door 13 for taking in and out the object 2 to be cooked. In general, in a roaster or the like, the door 13 and the object placing tool 3 are usually integrated. is there. The to-be-cooked object mounting tool 3 here is a grill net provided with a fluororesin coat. In addition, an exhaust pipe for exhausting part of smoke and heat during cooking is provided at the rear.

  In such a configuration, it will be described that cooking performance is improved when cooking. Basically, in convection cooking, in order to receive a large amount of heat for cooking the food to be cooked 2, it is better that the gas flow with heat hits the food to be cooked 2 and the flow is fast. Of course, the temperature is high. The reason why the flow is faster is that the transmission of temperature to the object to be cooked 2 is improved. For example, even if it is said that a gas flow having a temperature of 200 ° C. hits the food 2, heat is not transmitted at a temperature of 200 ° C. A boundary film, which is a thin film of air, is present on the surface of the object to be cooked 2, and heat is transmitted through the boundary film, so that it can be transmitted only at a temperature considerably lower than the temperature of the actual heated gas flow. Naturally, if this film becomes thinner, the way heat is transferred will increase.

  FIG. 3 shows a decrease in temperature due to the boundary film. As shown in FIG. 3, even if the temperature of the heated gas flow is high, the temperature reaching the object to be cooked 2 varies depending on the thickness of the boundary film. The thicker the boundary film, the greater the decrease in the transmitted temperature. The solid line is when the boundary film A is thick, and the dotted line is when the boundary film B is thin. In the present invention, the heated gas flow is configured so as to directly strike the object to be cooked 2. Further, a restriction is put in the through hole 11 of the rectifying body 12 so that the gas flow is blown out quickly. As a result, the above-described boundary film can be thinned. In addition, since the unevenness of the heated gas flow is drastically reduced as in the prior art, unevenness in cooking can be eliminated.

  Next, the improvement in cooking performance in the case of high-temperature steam will be described. High-temperature steam has a heat of vaporization of about 540 calories because water is a gas. When this returns to the original water when it hits the food 2, the same 540 calories are given to the food 2 as the heat of condensation. In the heated gas flow, high-temperature steam molecules exist, and how many high-temperature steam molecules are applied to the object to be cooked 2 to give heat of condensation leads to promotion of cooking. In the present invention, it is realized that as many high-temperature vapor molecules as possible are applied to the object to be cooked 2, and the heated gas flow is configured to strike the object to be cooked 2 straightly, that is, more high-temperature steam molecules than before. Is applied to the object 2 to be heated.

  For this reason, a heated gas stream of hot air or high-temperature steam blows evenly directly onto the object to be cooked, and is uniformly heated and efficiently transmits heat. Therefore, the cooked object cannot be unevenly burned, and can be baked more uniformly and deliciously. Also, the cooking time can be shortened because a large amount of condensation heat can be applied. At the same time, drying is prevented by condensation at an early stage, resulting in a juicy finish.

(Embodiment 2)
FIG. 4 is a side sectional view of a heating cooker according to an embodiment corresponding to the invention described in claim 2, and the same reference numerals are given to the parts performing the same functions as the constituent parts of the first embodiment, and the detailed description is given. The description will be omitted, and the description will be centered on parts different from the first embodiment. Since the heating gas flow is blown out into the cooking chamber 1 from the heating gas flow outlet 5 provided below the cooking object 2 with the rectifying body 12 having a large number of through holes 11, hot air or high temperature steam The heated gas stream is sprayed evenly directly from the lower side of the object to be cooked 2 and is heated uniformly and efficiently transfers heat. For this reason, the cooked object cannot be unevenly burned and can be baked uniformly. This is the same as the method of grilling charcoal fire, which is known as a delicious method of grilling fish and the like, and it can be grilled uniformly with heat from below, and then wrapped so that the entire fish is wrapped.

(Embodiment 3)
FIG. 5 is a side cross-sectional view of an embodiment of a heating cooker corresponding to the invention described in claim 3, and the same reference numerals are given to the parts performing the same functions as the constituent parts of the first embodiment, and FIG. The description will be omitted, and the description will focus on parts different from the first and second embodiments. A rectifying body 12 having a large number of through-holes 11 is provided above and below the object to be cooked 2, and the heated gas flow blows into the cooking chamber 1 from the heated gas flow outlets 5 located above and below the cooking chamber 1. Since the heating gas in the cooking chamber 1 is sucked into the circulation air passage 7 from the heating gas flow suction port 4 provided between the blowout ports 5 with the two heating gas flows, the heating gas of hot air or high-temperature steam is used. The flow blows directly and uniformly from both the upper side and the lower side of the object to be cooked 2, and is heated uniformly and efficiently transfers heat.

  For this reason, uneven baking cannot be performed on the upper and lower sides of the object to be cooked 2, and the food can be baked more uniformly and deliciously. In particular, it is suitable for a case where the entire upper surface such as fish is colored more and the lower surface is baked moderately. Moreover, since the cooking time is also heated from above and below, a large amount of heat of condensation can be given and the cooking time can be shortened.

(Embodiment 4)
FIG. 6 is a side cross-sectional view of an embodiment of a heating cooker corresponding to the invention described in claim 4, and the same reference numerals are given to the parts performing the same functions as the constituent parts of the first embodiment, and FIG. The description will be omitted, and the description will focus on parts different from the first to third embodiments. A rectifying body 12 having a large number of through-holes 11 is provided above and below the object to be cooked 2, and the heated gas flow is blown into the cooking chamber 1 from the heated gas flow outlet 5 above the cooking chamber 1. Since the heated gas flow suction port 4 below the chamber 1 is sucked into the circulation air path 7, the heated gas flow of hot air or high-temperature steam is less likely to be disturbed from the upper side to the lower side of the cooking object 2. In addition, the object to be cooked 2 is blown more uniformly, and is heated more uniformly and efficiently transfers heat.

(Embodiment 5)
FIG. 7 is a side cross-sectional view of an embodiment of a heating cooker corresponding to the invention described in claim 5, and the same reference numerals are given to the parts performing the same functions as the constituent parts of the first embodiment, and the detailed description is given. The description will be omitted, and the description will focus on parts different from the first to fourth embodiments. A rectifying body 12 having a large number of through-holes 11 is provided above and below the object to be cooked 2, and the heated gas flow is blown into the cooking chamber 1 from the heated gas flow outlet 5 below the cooking chamber 1. Since the heated gas flow suction port 4 above the chamber 1 is sucked into the circulation air passage 7, the flow of hot air and high-temperature steam is less likely to be disturbed from the lower side to the upper side of the cooked food. It blows uniformly, heats more uniformly and efficiently transfers heat.

(Embodiment 6)
FIG. 8 is a cross-sectional view of a cooking device corresponding to the sixth aspect of the present invention as seen from the front. In FIG. 8, since the rectifying bodies 12 having a large number of through holes are provided on the upper and lower sides and the left and right sides so as to surround the cooking object 2 on the cooking object placing tool 3, the heated gas flow of hot air or high-temperature steam is to be cooked. It blows from the entire periphery of the object 2 so as to wrap it around, and is heated more uniformly and efficiently transfers heat. The top, bottom, left, and right sides of the oven cabinet are constituted by the rectifying body 12 and hit the object 2 to be wrapped. Thereafter, the heated gas flow flows into the heated gas flow suction port (not shown) at the back and returns to the circulation air passage (not shown).

  The cooking device according to the present invention is not limited to occupational use and household use, and is cooked by a simple configuration in which a rectifying body provided with a large number of through holes is provided at a position along an object to be cooked stored in a cooking chamber. The most suitable cooking device can be used in many fields that require heating without specific cooking. .

Side sectional view of the heating cooker in Embodiment 1 of the present invention. Plan view of the rectifier Schematic diagram of the boundary film explaining the effect of the present invention Side sectional view of the heating cooker in Embodiment 2 of the present invention. Side sectional view of the heating cooker according to Embodiment 3 of the present invention. Side sectional view of the heating cooker in Embodiment 4 of the present invention. Side sectional view of the heating cooker in the fifth embodiment of the present invention. Sectional drawing seen from the front of the heating cooker in Embodiment 6 of this invention Side sectional view of a conventional cooking device

Explanation of symbols

DESCRIPTION OF SYMBOLS 1,73 Cooking chamber 2,71 To-be-cooked object 3,72 To-be-cooked object mounting tool 4,79 Heated gas flow suction inlet 5,78 Heated gas flow outlet 6 Housing | casing 7,74 Circulation air path 8,76 Blowing means 9, 75 Steam generating means 10, 77 Heating means 11 Through-hole 12 Rectifier 13 Door

Claims (7)

A cooking chamber for storing a cooking object placing tool for placing a cooking object and having a heated gas flow outlet and a heated gas flow inlet on the inner wall, and the heated gas flow outlet and the heated gas flow of the cooking chamber A circulation air passage communicating with the suction port, and supplying the steam into the circulation air passage with air blowing means for circulating the air in the circulation air passage through the heating gas flow blow-out port to the heating gas flow suction port Heating means for heating steam generation means and air and steam in the circulation air passage is provided, and a heated gas flow composed of heating air and heating steam generated in the circulation air passage is placed on the object to be cooked A rectifying body provided with a large number of through-holes for supplying food to be cooked placed on the cooker is disposed at a position in the cooking chamber along the cooked food placed on the cooked food placing tool. A cooking device characterized by that. A heated gas flow outlet in the cooking chamber is provided on the cooking chamber wall above the object to be cooked, and a heating gas flow inlet is provided on the cooking chamber wall in the lower position of the object to be cooked. 2. The cooking device according to claim 1, wherein the rectifying body provided with the holes is disposed at a position above the cooking object placing tool and at a position below the heating gas flow outlet. A heated gas flow outlet in the cooking chamber is provided on the cooking chamber wall at a position below the object to be cooked, and a heating gas flow suction port is provided on the cooking chamber wall in an upper position of the object to be cooked. The cooker according to claim 1, wherein the rectifying body provided with the holes is disposed at a position below the cookware placing tool and above the heated gas flow outlet. Two heating gas flow outlets in the cooking chamber, an upper heating gas flow outlet located above the object to be cooked and a lower heating gas flow outlet located below the object to be cooked Provided at two locations on the cooking chamber wall as mouths, and provided a heated gas flow suction port on the cooking chamber wall between the upper heated gas flow outlet and the lower heated gas flow outlet, and provided a number of through holes. The rectifying body is two rectifying bodies, an upper rectifying body and a lower rectifying body, and the upper rectifying body is disposed above the heating gas flow inlet and below the upper heating gas flow outlet. 2. The cooking device according to claim 1, wherein the lower rectifier is disposed at a position below the heated gas flow inlet and above the lower heated gas flow outlet. A heated gas flow outlet in the cooking chamber is provided on the cooking chamber wall above the object to be cooked, and a heating gas flow inlet is provided on the cooking chamber wall in the lower position of the object to be cooked. The rectifier body with holes is two rectifier bodies, an upper rectifier body and a lower rectifier body, and the upper rectifier body is disposed at a position below the heated gas flow outlet and above the object to be cooked. 2. The cooking device according to claim 1, wherein the lower rectifier is disposed at a position above the heated gas flow inlet and at a position below the cooking object placing tool. A heated gas flow outlet in the cooking chamber is provided on the cooking chamber wall at a position below the object to be cooked, and a heating gas flow suction port is provided on the cooking chamber wall in an upper position of the object to be cooked. The rectifier body provided with holes is two rectifier bodies, an upper rectifier body and a lower rectifier body, and the upper rectifier body is an upper position of the object to be cooked placed on the object to be cooked and heated gas 2. A lower rectifier disposed at a position lower than the flow suction port, wherein the lower rectifier is disposed at a position below the cookware placing tool and above the heated gas flow outlet. The cooking device described. A heated gas flow is supplied from both the upper and lower sides of the cooking object placed on the cooking object placing tool, and a rectifying body having a large number of through holes is provided surrounding the upper and lower sides of the cooking object. The cooking device according to claim 1.

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