JP2005066230A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker improving the sliding property of a contact part between a tray and a cooking chamber. <P>SOLUTION: This cooker is provided with a body 6; the cooking chamber 7 for cooking; a door 8 for opening/closing an opening of the body 6; and the tray 9 for placing a cooked object or the like. The contact part 7a of the cooking chamber 7 along which the tray 9 slides is formed inclining from the front view of the body 6 to apply the force of energizing the tray 9 toward the center of the cooking chamber. Normal force N caused by the weight W of the tray 9 applied to the contact part 7a is reduced while suppressing contact with the sidewall of the cooking chamber 7 by the action of the force of energizing the tray 9 toward the center of the cooking chamber. The sliding property between the tray 9 and the cooking chamber 7 can be improved by a simple means to provide the convenient cooker smooth in taking out the cooked object. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a cooking device such as a roaster used in general households.

  Conventionally, this type of cooking device has been provided with rails or protrusions at the sliding contact portion between the saucer and the cooking chamber to reduce the frictional force as much as possible as a line or point contact, and to smoothly slide the saucer. Yes.

  For example, as shown in FIG. 5, a main body 1 that forms an outer shell, a cooking chamber 2 that performs cooking with an opening formed on the front surface of the main body 1, a door 3 that opens and closes the opening, a cooked food, etc. A tray 5 is provided, and a rail 5 formed by drawing the cooking chamber 2 or using another member is provided at a contact portion where the tray 4 and the cooking chamber 2 slide, and is slid in the direction of the arrow. According to this method, as shown in FIG. 6, the frictional force F at the time of sliding is determined by the friction coefficient μ of the contact portion × the vertical drag N, and the vertical drag N = the weight W of the tray. When a heavier food or the like is placed on the receiving tray 4, the frictional force F increases proportionally and the slidability deteriorates. Therefore, it has been common practice to apply a lubricant or the like to the contact portion. As an improvement method, there is known a method in which a roller is mounted below the tray 4 in order to reduce the frictional force F of the contact portion (for example, see Patent Document 1).

  Moreover, since the cooking chamber 2 is generally surrounded on all four sides by walls as shown in the figure, the cooking chamber 2 sways in the left-right direction when the tray 4 slides and contacts the side wall of the cooking chamber 2. As a result, the frictional force further increased and the slidability further deteriorated. As this improvement method, there is also known a method in which a rail that is slidable is provided on the side wall of the cooking cabinet 2 to guide, and the sliding in the horizontal direction is made as small as possible to smooth the sliding (for example, Patent Documents). 2).

Therefore, the conventional cooking device improves the slidability by applying a lubricant or the like to the contact portion, or via a separate member having high slidability such as a roller or a slidable rail. Thus, the sliding property between the tray and the cooking chamber was improved.
Japanese Utility Model Publication No. 4-52826 JP 2001-4156 A

  However, the conventional cooking device depends on a secondary improvement method such as applying a lubricant or the like to the contact portion, or via another member having high slidability such as a roller or a slidable rail. Therefore, it is naturally expensive in terms of cost, and assembling becomes worse as the number of separate members increases. In addition, there is a problem that the slidability cannot be improved as intended due to variations of the separate members, and the fundamental slidability is not improved.

  The present invention solves the above-mentioned conventional problems, and provides a cooking device that improves the slidability between the saucer and the cooking chamber by simple means, and allows for easy removal of the cooked food and ease of use. It is aimed.

  In order to solve the above-described conventional problems, in the cooking device of the present invention, the contact portion of the cooking chamber on which the tray slides is such that a force for urging the tray in the central direction of the cooking chamber acts from the front of the main body. Inclined.

  Thereby, while the vertical drag N by the weight W of the saucer concerning a contact part reduces, the contact to the side wall of a cooking chamber can also be suppressed by the force which urges | biases a saucer toward a cooking chamber center direction. The slidability between the saucer and the cooking chamber can be improved by simple means, and the cooking device can be provided with a smooth and easy-to-use cooked food.

  The cooking device of the present invention can improve the slidability between the saucer and the cooking chamber by a simple means, and can provide a cooking device that is smooth and easy to use.

  1st invention is the cooking chamber which mounts the main body which forms an outer shell, the cooking chamber for performing the heating cooking which formed the opening part in the said main body front surface, the door which opens and closes the said opening part, and cooking goods etc. And a contact portion of the cooking chamber on which the tray slides is inclined so that a force for urging the tray in the central direction of the cooking chamber acts when viewed from the front of the main body. As a result, the vertical drag N due to the weight W of the saucer applied to the contact portion is reduced, and a force that urges the saucer toward the center of the cooking cabinet acts to act as a side wall of the cooking cabinet. The slidability between the saucer and the cooking chamber can be improved by simple means, and a cooking device that can smoothly and easily take out the cooked food can be provided.

  In the second invention, in particular, the contact area of the cooking chamber according to the first invention is formed with a protrusion that reduces the frictional force with the tray, so that the contact area is reduced by the action of the protrusion. The frictional force F is reduced, and the slidability can be improved more effectively.

  According to the third aspect of the invention, the contact area is reduced by the action of the protrusion, particularly by forming the protrusion that reduces the frictional force at the contact portion of the tray that contacts the contact portion of the cooking chamber in the first invention. As a result, the frictional force F is reduced, and the slidability can be improved more effectively.

  In a fourth aspect of the invention, in particular, in any one of the first to third aspects of the invention, the inclination of the contact portion is provided with a contact angle of 45 ° or more with respect to the vertical direction. Furthermore, the slidability can be effectively improved. Incidentally, in the case of a contact angle of 45 ° (cos 45 ° = 0.7071), a reduction effect of about 30% with respect to the frictional force F can be obtained.

  In the fifth aspect of the invention, in particular, in any one of the first to fourth aspects of the invention, since the saucer and the cooking chamber are formed by changing different materials or surface properties, the friction coefficient μ is reduced, and more effectively. The slidability can be improved.

  The sixth aspect of the invention is that, in any one of the first to fifth aspects of the invention, the lubricant is applied to the contact portion between the saucer and the cooking chamber, so that the friction coefficient μ is reduced and the sliding is more effective. It can improve the property.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
1 and 2 show a cooking device according to Embodiment 1 of the present invention.

  As shown in FIG. 1, a main body 6 that forms an outline, a cooking chamber 7 that performs cooking with an opening formed on the front surface of the main body 6, a door 8 that opens and closes the opening of the cooking chamber 7, and a cooked item The contact portion 7a of the cooking chamber 7 on which the tray 9 slides is placed in the direction of the center A of the cooking chamber 9 when viewed from the front of the main body 6. It is formed so as to be inclined so that a biasing force acts. Moreover, the contact part 9a of the saucer 9 which contacts the contact part 7a of the cooking chamber 7 is similarly inclined and formed.

  Although not shown in the figure, the food is placed such as a heat source, such as a heater, a temperature detection device for controlling the temperature in the cooking cabinet 7, and a circuit configuration for controlling or operating them. Naturally, a heat shield structure that blocks heat transfer, radiant heat, and the like to the main body 6 is included and can be arbitrarily selected by the designer.

  As shown in FIG. 2, the contact portion between the tray 9 and the cooking cabinet 7 is such that the contact portion 7 a of the cooking cabinet 7 is inclined at an arbitrary contact angle θ. In this way, when the contact portion 7a of the cooking chamber 7 is inclined at an arbitrary contact angle θ, the user can take in and out the cooked food from the cooking chamber 7 at the start or end of cooking. When the tray 9 is slid, the frictional force F is generated at the contact portion between the tray 9 and the cooking chamber 7. The frictional force F is determined by the friction coefficient μ × the vertical drag N of the contact portion 7a. By reducing the vertical drag N or the friction coefficient μ, the frictional force F is reduced, and as a result, the slidability is improved. is there. Therefore, according to the present embodiment, the contact portion between the tray 9 and the cooking chamber 7 is inclined at an arbitrary contact angle θ, so that the vertical drag N determined by the weight W of the tray is N = W cos θ. . Here, since cos 0 ° = 1 and cos 90 ° = 1, the frictional force F is surely reduced by forming an inclination as shown in the figure. Therefore, the slidability is improved.

  Moreover, since the contact part of the saucer 9 and the cooking chamber 7 forms an inclination at an arbitrary contact angle θ, a force Fo that biases the saucer 9 toward the center of the cooking chamber 7 acts on the contact portion. The tray 9 is prevented from coming into contact with the side wall 7b of the storage 7. As a result, the slidability is improved.

(Embodiment 2)
FIG. 3 shows a cooking device according to Embodiment 2 of the present invention. Since the basic configuration is the same as that of the first embodiment, the same components are denoted by the same reference numerals, and description thereof is omitted.

  The present embodiment is different from the first embodiment in that a protrusion 10 such as a rail or a protrusion that reduces the frictional force with the tray 9 is formed on the contact portion 7a of the cooking chamber 7. . In addition, the protrusion part 10 should just be a thing which reduces the contact area so that it may make a point or line contact with the saucer 9, and a shape and a structure are not specifically limited.

  According to the said structure, a contact area reduces by the effect | action of the projection part 10, As a result, the frictional force F reduces and can improve slidability more effectively.

(Embodiment 3)
FIG. 4 shows a cooking device according to Embodiment 3 of the present invention. Since the basic configuration is the same as that of the first embodiment, the same components are denoted by the same reference numerals, and description thereof is omitted.

  In this Embodiment, Embodiment 1 is the point which formed the projection parts 11, such as a corner radius or a protrusion, which reduces frictional force, in the contact part of the saucer 9 which contacts the contact part 7a of the cooking chamber 7. Is different. In addition, the protrusion part 11 should just be a thing which reduces a contact area so that it may make a point or line contact with the contact part 7a, and a shape and a structure are not specifically limited.

  According to the said structure, a contact area reduces by the effect | action of the projection part 11, As a result, the frictional force F reduces and it can improve slidability more effectively.

  In each of the first to third embodiments, the frictional force F is obtained by setting the inclination of the contact portion 7a of the cooking chamber 7 to a contact angle of 45 ° (cos 45 ° = 0.707) or more with respect to the vertical direction. In contrast, a reduction effect of at least about 30% or more is obtained.

  Moreover, in each embodiment, the friction coefficient μ is reduced and the frictional force F is further reduced by configuring the tray 9 and the cooking chamber 7 with different materials. This is because the friction coefficient μ increases due to the similar surface properties of the sliding of the same kind of material. For example, in the case of nylons, the friction coefficient μ is about 0.4, and in the case of acetals, the friction coefficient μ is about 0.3, whereas in the combination of nylon and acetal, the friction coefficient μ is about 0.1. And about 1/3. In addition, the same effect can be obtained by changing the surface properties even with the same kind of material. For example, it is possible to change the surface roughness or form a film by oxidation treatment or the like.

  Moreover, in each embodiment, by applying a lubricant or the like to the contact portion between the tray 9 and the cooking chamber 7, the friction coefficient μ is reduced and the frictional force F is further reduced.

  As described above, the cooking device according to the present invention improves the slidability between the tray and the cooking chamber by simple means, and can be applied to various cooking devices such as an oven toaster as well as a roaster. it can.

The perspective view of the heating cooker in Embodiment 1 of this invention The expanded sectional view which shows the relationship between the saucer of the same heating cooker, and a cooking chamber The expanded sectional view which shows the relationship between the saucer of a cooking-by-heating machine and a cooking chamber in Embodiment 2 of this invention. The expanded sectional view which shows the relationship between the saucer of a heating cooker in Embodiment 3 of this invention, and a cooking chamber. A perspective view of a cooking device in a conventional example The expanded sectional view which shows the relationship between the saucer of the same heating cooker, and a cooking chamber

Explanation of symbols

6 body 7 cooking chamber 7a contact portion 8 door 9 saucer 10, 11 protrusion

Claims (6)

A main body that forms an outer shell, a cooking chamber for performing cooking with an opening formed on the front surface of the main body, a door that opens and closes the opening, and a food to be slid on the cooking chamber. And a cooking portion formed by inclining the contact portion of the cooking chamber on which the tray slides so that a force for urging the tray in the central direction of the cooking chamber acts when viewed from the front of the main body. vessel. The heating cooker according to claim 1, wherein a projecting portion that reduces a frictional force with the tray is formed at a contact portion of the cooking chamber. The heating cooker according to claim 1, wherein a projecting portion for reducing a frictional force is formed at a contact portion of the tray that contacts the contact portion of the cooking chamber. The cooking device according to any one of claims 1 to 3, wherein the inclination of the contact portion is provided with a contact angle of 45 ° or more with respect to the vertical direction. The cooking device according to any one of claims 1 to 4, wherein the tray and the cooking chamber are formed by changing different materials or surface properties. The cooking device according to any one of claims 1 to 5, wherein a lubricant is applied to a contact portion between the tray and the cooking chamber.

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