JP2005233522A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of performing the cooking of reduced unevenness in baking by oven-cooking of high heat efficiency, by supplying the hot air effective for heating cooking to a heating chamber. <P>SOLUTION: This heating cooker comprises a hot air unit 9 composed of the heating chamber 7, cooking pans 70 placed in the heating chamber 7, a vent hole 72 formed on a back face of the heating chamber 7 and a through flow fan 30 mounted at an outer part of the back face of the heating chamber 7. An upper cooking pan 70a of an upper stage and a lower cooking pan 70b of a lower stage are mounted in the upper and lower two stages in the heating chamber 7, the heating chamber 7 is divided into three spaces 8 in the height direction by two cooking pans 70, and the flow for sucking air 43 into the hot air unit 9 is formed from two of three spaces 8 through the vent hole 72. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a cooking device that cooks an object to be heated with hot air.

  As disclosed in Patent Document 1, the conventional cooking device includes a fan device behind the heating chamber that cooks the object to be heated, and the air in the heating chamber is drawn from the suction port at the bottom of the heating chamber. A heater provided on the ceiling surface and bottom surface of the heating chamber, having a structure in which the hot air heated by the hot air heater is blown into the heating chamber from the central air outlet and is blown into the fan casing of the hot air circulation device (hot air unit) Therefore, there are some which cook the object to be heated on the upper and lower two-stage cooking dishes arranged in the heating chamber by controlling three heaters.

JP-A-11-166738

  In the heating cooker described in Patent Document 1, a separate heater is required on the ceiling surface and bottom surface of the heating chamber in order to heat the object to be heated on the cooking pan arranged in two stages in the heating chamber. As the score increases, the assemblability is not good.

  In addition, since these heaters are arranged on the outer surface of the heating chamber wall, it is difficult to transfer heat to the inside of the heating chamber, heat leakage to the outside increases, and heat loss is likely to occur.

  Further, since heat is difficult to be transmitted to the inside of the heating chamber, the power consumption by the heater is larger than that of hot air and the energy saving performance is poor.

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

  As described above, the present invention is a hot air composed of a heating chamber, a cooking dish disposed in the heating chamber, a vent opening provided in the back surface of the heating chamber, and a cross-flow fan provided outside the back surface of the heating chamber. In a heating cooker equipped with a unit, an upper cooking dish and a lower cooking dish are arranged in an upper stage and a lower stage so that the heating chamber has two upper and lower stages, and the heating chamber is divided into three spaces in the height direction by the two cooking dishes. And the air flow resistance of the cross-flow fan is reduced, and the intake area is reduced. Since it can provide widely, it can heat-cook efficiently by increasing the amount of circulating hot air.

  In addition, if the two spaces for sucking air from the heating chamber into the hot air unit through the ventilation openings are a space between the upper surface of the heating chamber and the upper cooking plate and a space between the upper cooking plate and the lower cooking plate (Claim 2) An object to be heated on a cooking plate arranged in two upper and lower stages by hot air blown out from the upper heater and hot air unit arranged on the upper surface of the heating chamber can be cooked with little baking unevenness.

  Alternatively, the suction of air from the heating chamber to the hot air unit is performed through separate vents provided in the two spaces, respectively (Claim 3), so that the hot air unit is independent of the arrangement position of the cooking pan. Air can be sucked from the two spaces of the heating chamber.

  Alternatively, the ventilation port provided in one space includes an intake port that sucks air from the heating chamber into the hot air unit, and an air outlet that blows air from the hot air unit to the heating chamber. Air in the space and adjacent spaces can enter and exit, and the flow in the entire heating chamber can be efficiently stirred to perform efficient oven cooking.

  According to the present invention, hot air effective for cooking is supplied to the heating chamber, the upper heater and the hot air are combined, and the object to be heated on the cooking dish placed in the heating chamber is reduced by oven heating with good thermal efficiency. You can cook at

  Examples of the present invention will be described below.

  1 to 3 show a front sectional view and a side sectional view of the cooking device of the present invention. As an example of the heating cooker of the present invention, these are applied to a microwave oven in which square cooking dishes 70 are vertically arranged in the heating chamber 7 and oven heating is possible. FIGS. 2 and 3 are shown in FIG. The AA section cross section and the BB section cross section are shown.

  In the figure, a heating chamber 7 is provided inside the cabinet 51 for storing the object to be heated 71 and cooking the food. An openable door 52 that allows the object to be heated 71 to be taken in and out is rotated on the front surface of the heating chamber 7. It is provided as possible.

  A sensor unit 80 including a rotary motor (not shown) for rotating a turntable (not shown) and a weight sensor (not shown) is disposed below the bottom surface of the heating chamber 7. A rotating shaft 80a of the sensor unit 80 protrudes in the vicinity of the bottom surface of the sensor unit 80.

  Further, an operation panel (not shown) for setting cooking is provided on the side surface of the door 52, and the object to be heated 71 is placed in the machine room 2 arranged on the right side of the heating chamber 7 which is behind the operation panel. Components necessary for microwave heating, such as a magnetron 20 and a control board 27, are provided.

  It should be noted that the arrangement of the machine room 2 or the operation panel is not limited to the right or left side of the heating chamber 7 but can be applied to the oven heating configuration of the present invention using hot air even if it is above or below.

  A microcomputer 28 that controls the magnetron 20, the sensor unit 80, and the like is mounted on the control board 27.

  The magnetron 20 is connected to the microwave irradiation surface 56 of the heating chamber 7 by the waveguide 50, and the microwave radiated from the magnetron 20 is supplied into the heating chamber 7 through the microwave irradiation surface 56. It has become.

  Here, when the object to be heated 71 is heated by microwaves, the object to be heated 71 is placed on the rotating shaft 80a of the sensor unit 80 disposed on the bottom surface of the heating chamber 7 via a metal antenna (not shown). The disc-shaped round cooking dish (turntable) (not shown) is placed, and the round cooking dish is heated while rotating.

  Further, the upper and lower portions of the heating chamber 7 and the outside of the left and right portions are covered with a heat insulating material 54 in order to increase the thermal efficiency so that the heat in the heating chamber 7 is not radiated to the outside in the oven heating.

  On the left and right sides of the inner wall of the heating chamber 7, support portions 74 are provided in two upper and lower stages for holding a cooking dish 70 having a width size of the heating chamber 7 projecting inward substantially in parallel with the bottom surface, and an upper support portion 74 a. The upper cooking pan 70a and the lower support plate 74b can be arranged on the lower cooking pan 70b in two upper and lower stages.

  In the present embodiment, the support portion 74 for arranging the cooking pan 70 has two upper and lower stages, but the heating chamber 7 is provided with three or more stages, and the configuration in which the arrangement height of the cooking pan 70 is adjusted according to the cooking content is similar to the heating configuration. Needless to say.

  Therefore, when the cooking dishes 70 are arranged in the upper and lower stages in the heating chamber 7, the heating chamber 7 has the first space 8a between the ceiling surface of the heating chamber 7 and the upper cooking dish 70a, the upper cooking dish 70a and the lower cooking dish 70a. It is divided into three spaces, a second space 8b between the cooking dishes 70b and a third space 8c between the lower cooking dishes 70b and the bottom of the heating chamber.

  In addition, a flat upper heater 10 is provided on substantially the entire upper surface of the heating chamber 7, and ON / OFF and power control are performed according to an instruction from the microcomputer 28 during grill heating, for example, an upper support portion 74 a of the heating chamber 7. The surface of the object to be heated 71 placed on the upper cooking pan 70a disposed on the grill can be heated by grilling.

  Here, the upper heater 10 may be a rod-shaped quartz tube heater or a sheathed heater instead of a planar shape.

  The rear wall 75 of the heating chamber 7 facing the door 52 is provided with a vent 72 having a number of punching holes, and the vent 72a of the first space 8a and the vent 72b of the second space 8b. 72c and a vent 72d of the third space 8c.

  The ventilation openings 72b and 72c are alternately disposed in the same second space 8b in the left and right and height directions as shown in FIG.

  Here, the widths 100c and 100b of the vent holes 72c and 72b are determined by the internal capacity of the heating chamber 7 and the state of the flow of hot air, and the height position and the blowing heights 101b and 101c are also less likely to cause uneven burning. Adjusted to the same.

  The hot air 71 circulates between the heating chamber 7 and the hot air unit 9 installed outside the back wall surface 75 through these ventilation openings 72, whereby the object to be heated 71 is cooked.

  FIG. 4 shows a perspective sectional view of the hot air unit 9 in the cooking device of the present invention.

  The hot air unit 9 that circulates the heated air to perform the oven cooking of the article 71 to be heated disposed in the heating chamber 7 includes the back wall 75 in which the vent 72 of the back wall 75 of the heating chamber 7 is disposed and the hot air. A cross-flow fan 30 provided in the width direction of the heating chamber 7 provided between the back walls 95 of the unit 9, a stabilizer 34 provided in the hot air unit 9, a fan motor 32 that rotates the cross-flow fan 30, and a through-flow A hot air heater 12 that heats the air blown from the fan 30 and a flow dividing plate 35 that diverts the air that flows to the ventilation port 72c of the second space 8b and the ventilation port 72d of the third space 8c.

  A hot air heater 12 is disposed in the hot air unit 9 at a lower position downstream of the cross-flow fan 30, and hot air that has been hot-air blown out into the heating chamber 7 through the air vents 72c and 72d. Air is sucked back into the once-through fan 30 from the heating chamber 7 via 72a and 72b.

  Here, the hot air heater 12 may be composed of, for example, a rod-shaped quartz tube or a sheathed heater, or may have a large number of heat radiating fins (not shown) on the surface thereof, and flows around the hot air heater 12. Any device that raises the temperature of air may be used.

  Moreover, if the hot air heater 12 can be arrange | positioned inside the hot air unit 9, it may be U-shaped, for example, may be planar, and may be comprised by multiple pieces.

  The stabilizer 34 disposed in the hot air unit 9 in the downward direction of the cross-flow fan 30 has a function of stabilizing the flow of air blown from the cross-flow fan 30 on a surface close to the cross-flow fan 30 and is heated in the shape of the present invention. A step is provided in the central portion 34a on the back side of the chamber 7 along with the vent 72, and the vent 72b of the heating chamber 7 disposed on the upper side by the step of the central portion 34a and below the both ends 34b. The air passages 72c of the heating chamber 7 to be arranged are separated from each other.

  Here, as shown in the present embodiment, the step between the central portion 34a and the both end portions 34b of the stabilizer 34 depends on the arrangement of the ventilation openings 72, and there may be no difference depending on the positions of the ventilation openings 72b and 72c. .

  In addition, on the downstream side of the hot air heater 12, a flow dividing plate 35 that distributes the amount of air flowing through the ventilation port 72c and the ventilation port 72d is provided.

  Since the air flow path of the air flowing from the once-through fan 30 to the ventilation openings 72c and 72d is configured separately by the flow dividing plate 35, generation of vortex generated downstream of the hot air heater 12 inside the hot air unit 9 is suppressed, and the flow resistance is reduced. Thus, the amount of blown air from the once-through fan 30 can be increased.

  However, if the circulating air volume by the hot air unit 9 is sufficient, the oven heating configuration of the present invention is possible without the flow dividing plate 35.

  With the oven heating configuration described above, the following air (hot air) flows between the heating chamber 7 and the hot air unit 9 in the hot air unit 9 in the present embodiment.

  First, in the central cross section of the heating cooker (the BB cross section in FIGS. 3 and 1), the vent 72 a of the first space 8 a and the vent 72 b of the second space 8 b are changed from the heating chamber 7 to the hot air unit 9. A ventilation port 72d of the third space 8c serves as a blow-out port for blowing hot air into the heating chamber 7 at an intake port for sucking air.

  Therefore, in the central cross section of the heating chamber 7, the hot air unit from the first space 8a between the ceiling wall of the heating chamber 7 and the upper cooking plate 70a and the second space 8b between the upper cooking plate 70a and the lower cooking plate 70b. 9, air 43a and 43b is sucked.

  Inside the hot air unit 9, air flows toward the hot air heater 12 via the once-through fan 30, and the hot air 43 d passes through the gap between the back wall 95 of the hot air unit 9 and the flow dividing plate 35, and the bottom of the heating chamber 7. It is blown out into the third space 8c between the lower cooking dishes 70b.

  The blown-out air 43d flows in the third space 8c of the heating chamber 7 from the hot air unit 9 side toward the door 52, and rises in the gap between the door 52 and the lower cooking pan 70b (air 43bc). 7 enters the second space 8b.

  The air 43bc flows as the partial air 43b through the second space 8b of the heating chamber 7 from the door 52 side toward the hot air unit 9 side, and the remaining air 43ab rises through the gap between the door 52 and the upper cooking pan 70a and heats it. It flows into the first space 8a of the chamber 7.

  And the circulation flow into which the air 43a and 43b enter the hot air unit 9 from the ventilation port 72a of the 1st space 8a of the heating chamber 7, and the ventilation port 72b of the 2nd space 8b is comprised.

  Further, in the cross section of the second space 8b of the heating chamber 7 in which the vent hole 72c is disposed (the AA cross section in FIGS. 2 and 1), the vent hole 72a supplies air from the heating chamber 7 to the hot air unit 9. Ventilation holes 72 c and 72 d serve as outlets for blowing hot air into the heating chamber 7 at the mouth.

  The flow of air in this cross section is such that the air 43a sucked into the hot air unit 9 from the first space 8a of the heating chamber 7 through the ventilation port 72a is passed through the ventilation port 30 and the second space of the heating chamber 7 by the cross-flow fan 30. 8b, air 43c and 43d are blown out from the vent 72d to the third space 8c of the heating chamber 7, respectively.

  The air 43c blown out from the vent 72c flows to the vicinity of the door 52, rises to the space 8a from the gap between the door 52 and the upper cooking pan 70a (air 43ab), and a part of the air 43c is shown in FIG. The air 43b flows into the hot air unit 9.

  Similarly to FIG. 3, the air 43d blown from the vent 72d enters the space 8b through the gap between the door 52 and the lower cooking pan 70b (air 43bc), and merges with the air 43c blown from the vent 72c. While passing through the gap between the door 52 and the upper cooking pan 70a and flowing into the first space 8a (air 43ab), a part of the air 43b flows through the second space 8b toward the vent 72b.

  That is, in the second space 8b of the heating chamber 7, the air 43c blown from the vent 72c, the air 43b sucked into the hot air unit 9 from the vent 72b, and a part of the air 43d blown from the vent 72d flow. Thus, a stirring flow can be generated.

  As described above, the air flow inlet 72 for sucking and blowing hot air is provided in the space 8 of the heating chamber 7, and the flow becomes an opposite flow. Therefore, the flow of hot air suitable for the object to be heated 71 on the cooking dish 70 of the heating chamber 7 is generated. Constructed and can be cooked in an oven with little uneven baking.

  Further, in the hot air unit 9 of the present embodiment, the cross-flow fan 30 is arranged at a position higher than the bottom surface of the heating chamber 7 and the intake air to the cross-flow fan 30 is passed through the air outlets 72a and 72b. 7 The debris of the heated object 71 scattered on the bottom surface hardly enters the once-through fan 30 and has a stable flow configuration with few failures.

  With the above configuration, the operation during oven cooking will be described in the case where the square cooking dishes 70 are vertically arranged in two stages in the heating chamber 7 according to the embodiment of FIGS.

  For example, the cooking dish 70 on which a heated object 71 such as a pan is placed is laid on the back wall surface 75 of the heating chamber 7 while sliding the support portions 74 arranged on the left and right sides of the heating chamber 7 from the front door 52. Until it comes into contact, the cooking pan 70 is arranged in two upper and lower stages, the door 52 is closed, and oven cooking is started.

  The start of the oven cooking is performed with a button on an operation panel (not shown) in front of the machine room 2 after the setting of the heating time and the heating temperature of the article to be heated 71 is completed.

  When cooking is started, the fan motor 32 installed on the side surface of the hot air unit 9 is driven to rotate, and the cross-flow fan 30 disposed inside the hot air unit 9 rotates.

  Along with the driving of the fan motor 32, a ventilation port 72 a that sucks the air in the heating chamber 7 into the hot air unit 9, ventilation ports 72 b and 72 c that are alternately provided in the direction of the rotation axis of the cross-flow fan 30, and the hot air unit 9. The flow of the hot air continuously circulates between the heating chamber 7 and the hot air unit 9 by the air vent 72d that blows air from the heating chamber 7 to the heating chamber 7.

  Accordingly, the object to be heated 71a placed on the upper cooking pan 70a is heated mainly by the upper heater 10 disposed on the upper surface of the heating chamber 7 on the front surface side and hot air 43c and 43b on the rear surface side, The heated object 71b placed on the plate 70b is heated by the hot air 43c and 43d on the front and back sides.

  The internal temperature of the heating chamber 7 is detected by, for example, a temperature sensor (not shown) such as a thermocouple or thermistor provided on the side surface of the heating chamber 7. When the temperature of the heating chamber 7 is higher than a set value, the upper heater 10 Only the cross-flow fan 30 is operated by ON / OFF control or power control of the hot air heater 12.

  Here, the heating method using the upper heater 10 and the hot air heater 12 may be configured to generate heat at the same time and adjust the heat generation amount balance according to the type of the object to be heated, or to generate heat alternately to increase or decrease the heating. Other configurations may be used.

  Thus, in the cooking device equipped with the configuration of the vent and the hot air unit 9 according to the present invention, cooking can be performed only with hot air having good thermal efficiency, and thus heat-saving with little heat loss can be achieved.

  Another embodiment is shown in FIGS.

  The heating cooker of the present embodiment is a turntableless type microwave oven in which the bottom surface of the heating chamber 7 is composed of a ceramic plate 78, and similarly to the above, the heating chamber 7 is divided into three spaces 8a by the upper cooking plate 70a and the lower cooking plate 70b. , 8b, 8c.

  The heating cooker of FIG. 6 has shown the approximate center cross section BB of FIG. 5, and the perspective cross-sectional view of the hot air unit 9 arrange | positioned at the back of the heating chamber 7 of FIG. 6 was shown in FIG.

  Here, in the cooking device of the present embodiment, the configuration of the machine room 2 disposed on the right side of the heating room 7 is the same as that in FIG.

  In FIG. 6, the hot air unit 9 of this embodiment has an outer diameter 30 x of the cross-flow fan 30 larger than the depth 9 x of the hot air unit 9, and can supply hot air 43 c and 43 d of high pressure and large air volume to the heating chamber 7.

  In addition, 30x <9x may be sufficient like FIG.

  For this reason, the back surface of the first space 8 a of the heating chamber 7 in which the cross-flow fan 30 is arranged has a structure in which a ventilation port 72 a for supplying air to the hot air unit 9 protrudes inside the heating chamber 7.

  The intake air to the hot air unit 9 is the same as in the first embodiment, and a ventilation port 72b through which the cross-flow fan 30 sucks air is also provided in the second space 8b of the heating chamber 7, that is, below the upper cooking pan 70a. On the other hand, vent holes 72c and 72d for blowing hot air are provided in the second space 8b and the third space 8c, respectively.

  As shown in FIG. 5, in this embodiment, the vent 72 c is provided so as to fill the width of the heating chamber 7, but it may be divided in the width direction as shown in FIG. 1.

  Further, although the ventilation opening 72b is disposed only in the center, it may be configured to be further expanded in the width direction of the heating chamber 7.

  FIG. 7 shows a perspective view of the hot air unit 9 of this embodiment.

  The hot air unit 9 includes a cross-flow fan 30 extending in the width direction of the heating chamber 7, a motor 32 that rotationally drives the cross-flow fan 30, a stabilizer 34 that stabilizes air blown from the cross-flow fan 30, and air blown from the cross-flow fan 30. It comprises hot air heaters 12a and 12b for heating.

  In the hot air unit 9 of this structure, two hot air heaters 12 are arranged, the heat transfer area of the hot air heater is increased to increase the thermal efficiency, the temperature rise of the hot air heater 12 is suppressed, and the lower hot air heater 12b is the first. The same action as that of the flow dividing plate 35 of one embodiment is given.

  Here, it goes without saying that an effect closer to the flow dividing plate 35 can be realized by changing the number of heaters, their arrangement, heater shape, etc. in the hot air heater 12b.

  The flow of air during oven heating in this embodiment is the same as that in the first embodiment, and a description thereof will be omitted. However, since the surface temperature of the hot air heater 12 can be lowered, the rear side of the heating chamber 7 and the door The temperature difference on the side can be reduced and more efficient cooking can be performed.

  FIG. 8 is a front sectional view of the cooking device, FIG. 9 shows a substantially central section B-B of FIG. 8, and the cooking device shown in FIGS. 8 and 9 is arranged at the upper stage of the heating chamber 7. The cooking dish 70 a is provided away from the back wall 75 of the heating chamber 7.

  Here, the configuration of the cooking device of the present embodiment is the same as that of the first embodiment in which the machine room 2 is provided on the side surface of the heating chamber 7, and the description thereof is omitted.

  Further, the hot air unit 9 of this configuration has a structure in which there is no step on the back side of the heating chamber 7 of the stabilizer 34 in the structure shown in FIG. 4 (the central portion 34a and both end portions 34b are the same shape in FIG. 4). The air flow in the interior is the same as in the previous embodiment.

  In the present embodiment, a ventilation port 72 a for sucking air into the hot air unit 9 is provided above the upper cooking pan 70 a, that is, on the side surface position of the cross-flow fan 30.

  Accordingly, of the ventilation openings (intake openings) 72a and 72b shown in FIG. 1, only the ventilation opening 72a is used to draw air into the hot air unit 9 from the first space 8a and the second space 8b of the heating chamber 7. .

  Therefore, the air 43a entering the hot air unit 9 from the first space 8a is partly heated by the door 52 and the hot air 43c and 43d blown from the air inlet 72c of the second space 8b and the air outlet 72d of the third space 8c. The air 43ab passing through the gap between the upper cooking dishes 70a is mainly used.

  On the other hand, the air 43b sucked into the hot air unit 9 from the second space 8b is a part of the hot air 43c and 43d blown out from the hot air unit 9 through the gap 102 between the back wall 75 of the heating chamber 7 and the upper cooking dish 70a. 43b is the main.

  Thus, even if it is the structure which provided the ventilation port 72a which sucks in the hot air unit 9 only in the 1st space 8a, the flow structure similar to the said Example can be implement | achieved.

  In this embodiment, the amount of air flowing from the door 52 side to the hot air unit 9 side in the second space 8b is adjusted by adjusting the amount of air entering the first space 8a through the gap between the door 52 and the upper cooking pan 70a. Since the air volume can be easily controlled, an optimal hot air flow for oven heating can be configured.

  Further, by arranging the upper cooking dish 70a closer to the door 52 than the lower cooking dish 70b, the hot air 43d blown from the vent 72d passes through the gap between the door 52 and the lower cooking dish 70b, and the entire back surface of the upper cooking dish 70a. It is possible to efficiently heat both surfaces of the upper cooking pan 70a.

  Here, if the blowing air volume of the fan 30 is large, the gap between the door 52 and the upper cooking dish 70a is almost eliminated, and most of the air 43d blown from the ventilation opening 70d to the heating chamber 7 has a gap between the door 52 and the lower cooking dish 70b. Therefore, the second space 8b may flow from the door 52 side to the hot air unit 9 side.

  Furthermore, by reducing the number of ventilation openings 72 in the back wall 75 of the heating chamber 7, there is an effect of suppressing the intrusion of debris into the hot air unit 9 due to scattering of the heated object 71 during cooking.

  In addition, even if the configuration for adjusting the position of the upper cooking pan 70a shown in the present embodiment is applied to the first and second embodiments, there is a sufficient effect in realizing oven heating with less uneven baking. Needless to say.

  Further, in the heating cooker shown in FIG. 10, in the flow configuration of FIG. 9, a part of the cross-flow fan 30 constituting the hot air unit 9 is placed in the second space 8 b between the upper cooking dish 70 a and the lower cooking dish 70 b. It is arranged at such a position.

  In this configuration, the ventilation port 72b for sucking air into the hot air unit 9 is arranged in a positional relationship close to the cross-flow fan 30, so that the air 43b in the second space 8b of the heating chamber 7 can be easily sucked through the ventilation port 72b. .

  For this reason, it becomes easier to control the flow of hot air on the back side of the heating chamber 7, and the object to be heated 71 can be cooked with less baking unevenness.

  Needless to say, in the embodiment shown in FIGS. 1 to 9, the same effect can be obtained even if this structure is applied.

  As described above, in the cooking device of the present invention, the flow of the air entering the hot air unit 9 from the heating chamber 7 is performed from the two spaces 8a and 8b of the heating chamber 7 divided by the cooking pan 70. Further, it is possible to increase the suction air volume of the once-through fan 30 and realize an oven configuration with a large circulating air volume.

  Therefore, high-energy-saving oven cooking can be performed by hot air heating with good thermal efficiency.

It is front sectional drawing of the heating cooker of the 1st Example of this invention. It is side surface sectional drawing in the AA part of FIG. It is side surface sectional drawing in the BB part of FIG. It is a perspective view of the hot air unit of the 1st example of the present invention. It is front sectional drawing of the heating cooker of the 2nd Example of this invention. It is side surface sectional drawing in the BB part of FIG. It is a perspective view of the hot air unit of the 2nd Example of this invention. It is front sectional drawing of the heating cooker of the 3rd Example of this invention. It is side surface sectional drawing in the BB part of FIG. It is side surface sectional drawing of the heating cooker of the 4th Example of this invention.

Explanation of symbols

7 ... Heating chamber 8 ... Space 9 ... Hot air unit 30 ... Cross-flow fan 43 ... Air 70 ... Cooking plate 70a ... Upper cooking plate 70b ... Lower cooking plate 72 ... Vent

Claims (4)

A heating chamber (7), a cooking pan (70) disposed in the heating chamber (7), a vent (72) provided on the back surface of the heating chamber (7), and a rear surface of the heating chamber (7). A hot air unit (9) composed of a cross-flow fan (30) provided outside,
In the heating chamber (7), an upper cooking plate (70a) is arranged on the upper stage so as to have two upper and lower stages, and a lower cooking plate (70b) is arranged on the lower stage. Divided into three spaces (8) in the height direction, a flow of sucking air (43) into the hot air unit (9) from the two spaces (8) through the vent (72) was formed. A cooking device characterized by that.   Two spaces (8) for sucking air (43) from the heating chamber (7) into the hot air unit (9) through the ventilation port (72) are between the upper surface of the heating chamber (7) and the upper cooking dish (70a). The cooking device according to claim 1, characterized in that the space (8) is a space (8) between the upper cooking plate (70a) and the lower cooking plate (70b).   The suction of the air (43) from the heating chamber (7) to the hot air unit (9) is performed through separate vents (72) provided in the two spaces (8), respectively. The cooking device according to claim 1 or 2. The ventilation port (72) provided in one space (8) includes an intake port for sucking air (43) from the heating chamber (7) into the hot air unit (9), and a heating chamber (7 from the hot air unit (9). The cooking device according to any one of claims 1 to 3, wherein the cooking device comprises an air outlet for blowing out air (43).

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