JP2007003042A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker such as a microwave oven for supplying water vapor to cooked objects to be cooked in a heating chamber, actualizing cooking with thermally efficient oven heating while highly saving energy. <P>SOLUTION: The cooker comprises a hot air unit 9 consisting of a radial fan 30 for circulating air into the heating chamber 7 and a hot air heater 12, and a vapor generator 35 for supplying moisture to the heating chamber 7. The vapor generator 35 is provided on a duct wall face on the back of the hot air unit 9 for supplying water vapor into the hot air unit 9. A control means 75a is provided in the hot air unit 9 for guiding the flow backward of the radial fan 30. Overheated vapor generated by overheating with the hot air heater 12 is agitated in the hot air unit and blown out into the heating chamber 7 to efficiently cook foods while reducing the irregularity of a temperature or a moisture amount in the heating chamber 7. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a heating cooker such as a microwave oven for cooking by supplying steam to an object to be cooked in a heating chamber.

  In a conventional cooking device of this type, as shown in Patent Document 1, a convection chamber having a convection fan and a convection heater that generate circulating air, and a suction provided in a boundary wall between the convection chamber and the heating chamber Some have a mouth and an outlet and a steam generation container for generating steam to be supplied into the heating chamber, and the steam generation container is provided in the vicinity of the suction port.

  Further, as shown in Patent Document 2, a high-frequency generator that radiates radio waves into the heating chamber, an evaporator that generates steam, a water supply unit that supplies water to the evaporator, a controller that controls water supply, and the like are provided. There is also a configuration in which cooking is performed by high frequency and steam in which a required water supply amount for each cooking is preset in the control means of the water supply unit.

JP 2004-316999 A

JP 2004-028578 A

  In the above prior art, Patent Document 1 shows that a steam generation container for generating steam is provided at the air suction port of the convection fan, that is, the air inflow side, so that the generated steam flows into the convection fan. It was supplied to the heating chamber on board and was not considered about proper stirring of the steam. It is also difficult to change the size of the steam.

  In addition, when the blast temperature by the convection fan is lower than the temperature of the high-temperature steam heated by the convection heater provided on the air outflow side of the convection fan and flowing into the heating chamber, steam may be condensed on the convection fan. If the condensed water is scattered, it may adversely affect the fan motor or electronic parts.

  Furthermore, since the steam generation container is provided inside the convection chamber, it becomes difficult for the air flow to flow, leading to an increase in passage resistance and inhibiting the compactness of the convection chamber.

  Further, since the steam generation container is disposed in the vicinity of the convection fan, the heat of the steam generation container heated by the convection heater is taken away by the convection fan and the air flow, and the steam generation container is hardly heated.

  Furthermore, since the steam that has been overheated is only used for the heating effect on the object to be heated, the purpose is to drastically improve the cooking time, so other methods of using the generated steam are considered. Absent.

  Another problem is that the steam generation container is provided in the vicinity of the air suction port on the rear wall of the heating chamber, so that food debris and the like are likely to enter the steam generation container, and cleaning is difficult.

  Furthermore, since the upper part of the steam generation container is open and water is dripped from the upper part of the steam generation container, water droplets may be scattered depending on the flow of hot air, and scales due to precipitation of hardness components and silica components adhere to the convection chamber. The problem that it is easy to do and its cleaning property is also bad occurs.

  Next, what is shown in Patent Document 2 is provided with an evaporator that generates steam in the lower part of a room having a circulation fan, as in Patent Document 1, and the steam generated by the evaporator is placed on the air inflow side of the circulation fan. Therefore, it is not considered to appropriately stir the steam as in Patent Document 1.

  In addition, there are problems such as water droplet scattering due to condensation on the circulation fan, increased passage resistance of the air flow, and obstruction of the compactness of the room incorporating the circulation fan.

  The present invention aims to solve at least one of the above problems.

  According to a first aspect of the present invention, there is provided a heating chamber, a hot air unit composed of a radial fan that circulates air in the heating chamber and a hot air heater, and a steam generator that supplies moisture to the heating chamber. It is provided on the air passage wall surface of the unit so as to supply water vapor into the hot air unit, and the air flow control means for guiding the air flow behind the radial fan is provided in the hot air unit.

  According to a second aspect of the present invention, the air flow control means is constituted by a radial fan facing portion provided in a convex shape on the heating chamber side along the blade portion of the radial fan.

  According to a third aspect of the present invention, the air flow control means is constituted by a wind guide plate provided on the outer periphery of the radial fan.

  Further, in claim 4, the radial fan includes a flat base portion and a blade portion connected to the base portion, and the blade portion is inclined and provided toward the upstream side in the radial fan rotation direction. It is.

  According to claim 1 of the present invention, the steam flowing into the hot air unit is diffused and mixed into the hot air inside the hot air unit to be superheated, and the hot air is made uniform from the ventilation port of the heating chamber with less temperature unevenness and moisture unevenness. As a result, it is possible to supply hot air containing an optimal amount of water for cooking foods to the heating chamber without any unevenness, and to realize cooking with high energy saving performance by oven heating with good thermal efficiency.

  Moreover, according to Claim 2, the depth dimension of a hot air unit can be made small, and the heating cooker excellent in the space-saving installation space property can be provided.

  According to the third aspect, the air blown from the radial fan can be guided to the fan motor side which is the rear of the fan, and air mixing inside the hot air unit can be promoted.

  Furthermore, according to the fourth aspect, the backflow in the fan intake can be suppressed, and the air can be efficiently circulated by the hot air unit.

  1 and 2 are a side sectional view and a front sectional view of a first embodiment of the present invention.

  In this embodiment, as an example of a heating cooker, a turntable type microwave oven in which square cooking dishes 70a and 70b are arranged in two stages in the heating chamber 7 will be described.

  Here, the turntable type is an microwave oven that can be cooked while rotating a circular cooking dish using a rotating shaft 80 a provided on the bottom surface of the heating chamber 7.

  Note that the present invention can be easily applied to a turntableless microwave oven without a turntable as long as it is a cooking device equipped with the hot air unit 9.

  In the figure, a heating chamber 7 is provided inside the cabinet 51 via a heat insulating material 54, and rectangular cooking dishes 70 a and 70 b on which foods 71 a and 71 b are placed are stored. An openable / closable door portion 52 for taking in and out the foods 71a and 71b is rotatably provided on the front surface.

  On the back wall 75 of the heating chamber 7 facing the door portion 52, there are vent holes 72e for sucking air into the hot air unit 9 and vent holes 72a, 72b, 72c for blowing air heated by the hot air heater 12 by a number of punching holes. Is formed.

  Behind these ventilation openings 72a, 72b, 72c, 72e, a hot air unit 9 comprising a radial fan 30, a fan motor 32 connected to the fan 30, and a hot air heater 12 disposed below the outer periphery of the fan 30. The air 43e sucked from the air vent 72e is heated by the hot air heater 12, the hot air 43a, 43b, 43c is blown out from the air vents 72a, 72b, 72c, and the hot air is heated between the heating chamber 7 and the hot air unit 9. It has a structure that circulates.

  Here, the hot air heater 12 is composed of, for example, a rod-like quartz tube and a sheathed heater, and may be a bare tube, but may be provided with a large number of radiating fins on the surface thereof.

  Moreover, if the hot air heater 12 can be arranged inside the hot air unit 9, for example, it may be U-shaped or planar, and one or two or more heaters may be used. A configuration may be adopted in which the fan 30 is arranged on the outer periphery.

  In contrast to FIG. 1, the hot air heater 12 may be provided above the fan 30.

  A steam generator 35 is arranged on the back surface of the hot air unit 9 so that water vapor is supplied through the wall surface 34.

  In the present embodiment, the steam generator 35 is disposed on the wall surface of the air path on the back surface of the hot air unit 9, but may be disposed at any location as long as steam can be supplied to the hot air unit. It is desirable to provide the steam generator 35 in contact with the wall forming the air path.

  FIG. 3 is a perspective view showing a state where the back wall 59 of the heating cooker and the back wall 95 of the hot air unit 9 are removed so that the steam generator 35 installed in the hot air unit 9 can be observed.

  The water supply device 36 includes water storage means 36 a for storing water and water supply means 36 b for sending water, and is disposed outside the heating chamber 7. The water supply device 36 efficiently generates water vapor by the steam generation device 35 by supplying an appropriate amount of water to the steam generation device 35, and supplies superheated steam to the heating chamber 7 through the hot air unit 9. is there.

  Here, the steam generator 35 may be disposed at any location as long as steam can be supplied to the hot air unit 9. However, with the configuration of this embodiment, the steam generator 35 may be disposed between the steam generator 35 and the hot air unit 9. This is advantageous in terms of assembly and cost because the number of passages and the number of connecting portions can be reduced.

  The steam generator 35 contains water supplied from the water supply device 36 and generates water vapor by being heated to 100 ° C. or higher by the heater 35x, for example, aluminum in which the heater 35x is embedded. What is necessary is just to make it the structure which receives water with a metal container.

  The heater 35x may be a sheathed heater, and the metal container may be aluminum die-cast, or may be gradually vaporized in a long water channel in which the heater 35x is embedded.

  Moreover, in the water supply apparatus 36, the water of the water storage means 36a is supplied to the steam generator 35 via the water supply path 37 by the water supply means 36b.

  Here, in this embodiment, as an example of the water supply device 36, as shown in FIG. 3, the water storage means 36a is provided below the heating chamber 7, and the water supply means 36b is provided on the back side of the machine room 2, respectively. It goes without saying that the water storage means 36 a and the water supply means 36 b can be provided at any position outside the heating chamber 7 as long as water can be supplied to the steam generator 35 via the water supply path 37.

  In this configuration, for example, the water storage means 36a such as a tank can be freely attached to and detached from the water supply passage 37, and can be separated from the cabinet 51, so that water supply work from the tap water or the like to the tank can be easily performed. If it is set as the structure provided integrally with the water storage means 36a, the connection part of the water supply path 37 can be decreased easily.

  As shown in FIG. 1, in the steam generator 35, the water supplied from the water supply device 36 is vaporized and expanded to increase the pressure. Therefore, the steam is supplied from the steam hole (not shown) provided in the wall surface 34 of the hot air unit 9 to the hot air. The unit 9 can be supplied.

  Moreover, the hot air heater 12 is provided in the vicinity of the wall surface 34 in the hot air unit 9, and superheated steam is generated by heating water vapor ejected from the steam hole.

  FIG. 4 shows a perspective view of the radial fan 30 of the present embodiment, and FIG. 5 shows a side view of the blade viewed from A of FIG.

  As shown in the figure, the radial fan 30 includes a base portion 30a and a blade portion 30b standing up from the base portion 30a. The blade portion 30b rising up from the base portion 30a is inclined at an angle θ toward the upstream side in the rotation direction 100. It has a configuration that is inclined.

  In this configuration, a single metal flat plate can be easily manufactured by pressing, bending, or the like, as in a conventional radial fan configured with θ = 90 degrees.

  FIG. 6 shows a case where θ is inclined to the upstream side of rotation with respect to a conventional fan manufactured at θ = 90 degrees (blade part 30b stands upright from base part 30a) (θ is made larger than 90 degrees). The ratio of the circulating air volume of the hot air is shown, and it can be seen that the circulating air volume can be increased by inclining in the direction of increasing θ.

  Here, if θ is greater than 90 degrees and equal to or less than 130 degrees, it is possible to increase the amount of air circulating from the conventional fan at the same rotational speed.

  In addition, if θ is in the range of 100 degrees to 120 degrees, the circulating air volume can be improved by 10% or more than the conventional fan.

  FIG. 7 is an enlarged cross-sectional view of the hot air unit 9 of the present embodiment. In the present embodiment, the heating chamber 7 is formed on the back surface 75 of the heating chamber 7 larger than the outer diameter dimension DF0 of the radial fan 30 along the shape of the radial fan 30. A concave portion 75a that is a convex radial fan facing portion is provided on the 7 side, and a part of the radial fan 30 is installed in the concave portion 75a so as to protrude to the heating chamber 7 side. .

  For this reason, the downstream flow from the radial fan 30 easily flows toward the space 79 between the fan 30 and the motor 32 after passing through the edge 75x of the indented portion 75a.

  In addition, the structure of the recessed part 75a which is a flow control means of a present Example can comprise the same flow also with a conventional fan ((theta) = 90 degree | times).

  Further, by installing a part of the radial fan 30 in the indented portion 75a, the depth dimension of the hot air unit 9 is reduced to reduce the depth dimension of the heating cooker body, that is, the cabinet 51, and the installation space saving is improved. be able to.

  Further, as shown in the hot air unit 9 of FIG. 7, by inclining the blade portion 30b of the radial fan 30, the height HF of the blade can be lowered, and the hot air unit 9 having more excellent installation space can be configured. .

  Further, in the microwave oven of the present embodiment, the width D of the ventilation port 72e through which the radial fan 30 sucks air is larger than the inner peripheral diameter DFi of the blade portion 30b and smaller than the outer peripheral diameter DFO of the blade portion 30b. By adjusting the flow of hot air in the space 7b between the lower cooking dishes 70a and 70b, the surface of the food 71b of the lower cooking dish 70b and the back surface of the food 71a of the upper cooking dish 70a can be oven-cooked with little baking unevenness.

  In the radial fan 30 of the present embodiment, even if the ventilation port 72e is provided so as to cover the blade portion 30b, the blade portion 30b can guide the air to the flow toward the rear of the base portion 30a. In addition to the effect of stirring the steam, it is easy to secure the circulation air volume with the heating chamber 7.

  As shown in FIG. 1, in the cooking device of the present embodiment, a sensor unit 80 including an antenna motor (not shown) and a weight sensor (not shown) is disposed below the bottom surface of the heating chamber 7, The rotating shaft 80a of the sensor unit 80 protrudes in the vicinity of the bottom surface of the heating chamber 7.

  Further, an operation panel (not shown) for setting cooking is provided on the side surface of the door portion 52, and foods 71a and 71b are placed in the machine room 2 arranged on the right side of the heating chamber 7 at the rear of the operation panel. Components necessary for microwave heating, such as a magnetron 20, a control board 27, a cooling fan 24, and a transformer 21 are provided.

  Here, this embodiment relates to the flow configuration of the hot air inside the hot air unit 9, and it goes without saying that the machine room 2 can be applied without any problem even if it is not the side surface of the heating chamber 7, but the lower surface or the upper surface.

  A microcomputer 28 for controlling 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 radiation port 56 of the heating chamber 7 by the waveguide 50, and the microwave energy radiated from the magnetron 20 is radiated into the heating chamber 7 through the microwave radiation port 56. It has a structure.

  On the left and right sides of the inner wall of the heating chamber 7, holding shelves 74a and 74b projecting inward substantially in parallel with the bottom surface are provided in two upper and lower stages as shown in FIG. Square cooking dishes 70a and 70b can be arranged in two stages.

  Here, the holding shelves may be arranged in three or more stages on the side surface of the heating chamber 7 and may be configured to adjust the number of sheets used according to the cooking menu.

  Therefore, when cooking dishes 70a and 70b are arranged in two stages in the heating chamber 7, the heating chamber 7 has a space 7a between the heating chamber ceiling surface and the upper cooking dish 70a, and the upper cooking dish 70a and the lower cooking dish 70b. Is divided into three spaces: a space 7b between the lower cooking pan 70b and a space 7c between the bottom of the heating chamber.

  A flat grill heater 10 is provided on the upper side of the heating chamber 7, and is turned on / off and controlled by the instruction of the microcomputer 28 during heating of the grill, for example, placed on a cooking plate 70 a disposed in the upper stage of the heating chamber 7. The surface of the placed food 71a can be heated by grilling.

  Here, the grill heater 10 may be, for example, a planar mica heater or a configuration in which a plurality of flat quartz tube heaters or sheathed heaters are arranged.

  The operation at the time of oven cooking in the embodiment of the present invention will be described by taking as an example the case where the cooking dishes 70a and 70b are arranged in two stages in the heating chamber 7 along FIGS.

  For example, cooking dishes 70a and 70b on which foods 71a and 71b such as bread are placed are placed on the rear surface 75 of the heating chamber 7 while sliding the holding shelves 74a and 74b arranged on the left and right of the heating chamber 7 from the front door portion 52. The cooking dishes 70a and 70b are pushed in until the cooking dishes 70a and 70b come into contact, and the cooking dishes 70a and 70b are arranged in two upper and lower stages. Then, the door portion 52 is closed and oven cooking is started.

  Here, in the bread oven menu, when the moisture is contained in the heating chamber 7 at the time of heating, the moisture on the surface of the dough can be kept longer, so that the dough can be sufficiently expanded during the heating process.

  In other words, if the surface of the dough dries quickly, the dough swells and becomes hard baked.

  Therefore, in such a menu, in order to allow moisture to be included in the hot air when the oven is heated, water is introduced into a tank which is the water storage means 36a of the water supply device 36 so that the steam generator 35 can generate steam.

  Oven cooking is started with a button on an operation panel (not shown) in front of the machine room 2 after the setting of the heating time and heating temperature of the foods 71a and 71b is completed.

  When cooking is started, the fan motor 32 installed on the rotating shaft of the radial fan 30 is driven to rotate, and the radial fan 30 in the hot air unit 9 rotates.

  Moreover, in oven cooking, since the wall surface of the heating chamber 7 becomes high temperature, the cooling fan 24 is driven in order to suppress the temperature rise of the machine chamber 2 due to heat leakage.

  Here, the cooling fan 24 may be driven constantly or intermittently with the cooking time, or may be performed by detecting the temperature of the sensor unit 80 or the like, for example.

  As the fan motor 32 is driven, the radial fan 30 rotates, and the air 43e is sucked into the hot air unit 9 from the ventilation port 72e disposed in the space 7b between the upper cooking dish 70a and the lower cooking dish 70b.

  On the other hand, in the water supply device 36, water corresponding to the menu is supplied from the tank 36 a to the steam generator 35 by a water supply means 36 b such as a pump, and the heater 35 x of the steam generator 35 is energized to supply water at 100 ° C. Generation occurs.

  The steam generator 35 causes water vapor to flow into the hot air unit 9 via the wall surface 34 of the hot air unit 9, and the water vapor is superheated by the hot air heater 12 to generate superheated steam inside the hot air unit 9.

  The superheated steam may be steam of 100 ° C. or higher, but it is desirable that the superheated steam be 200 ° C. to 300 ° C., where latent heat transfer accompanying a temperature difference can be effectively used.

  Here, in this embodiment, the wall surface 34 serving as the water vapor ejection portion is set behind the hot air heater 12. However, in the air flow, if the inside of the hot air unit 9 is present, stirring is performed by the effect of the flow control means including the recessed portion 75 a. In addition, since the amount of water contained in the hot air can be made uniform by mixing, any location may be used.

  Further, in the hot air unit 9, the air blown to the outer periphery of the fan via the radial fan 30 is heated by the hot air heater 12 disposed downstream of the fan, and is placed in the space 7a between the upper surface of the heating chamber 7 and the upper cooking dish 70a. The vent hole 72a arranged, the vent hole 72b arranged in the space 7b between the upper cooking dish 70a and the lower cooking dish 70b, and the vent hole 72c arranged in the space 7c between the lower cooking dish and the bottom of the heating chamber. Then, hot air 43a, 43b, 43c is blown into the heating chamber 7.

  In the space 7a, the food 71a of the upper cooking dish 70a is oven-heated by the hot air 43a blown from the ventilation opening 72a and the heat radiation of the grill heater 10 transmitted through the upper surface of the heating chamber 7.

  In addition, the air 43a blown out from the vent 72a heats the food 71a and flows into the space 7b through the gap between the door portion 52 and the upper cooking dish 70a.

  On the other hand, in the space 7c, the hot air 43c blown out from the vent 72c flows toward the door portion 52 while heating the back surface of the lower cooking pan 70b and the bottom surface of the heating chamber 7, and maintains the temperature of the space 7c at a high temperature.

  The air 43bc flowing to the door part 52 flows upward through the gap between the door part 52 and the lower cooking dish 72b and enters the space 7b. Together with the air 43ab entering from the space 7a, the air vent of the hot air unit 9 from the door part 52 It flows through the space 7b toward 72e.

  Therefore, in the space 7b, the hot air 43b blown from the vent 72b and the hot air 43ab and 43bc above heat the surface of the food 71b on the back surface of the upper cooking dish 70a and the upper surface of the lower cooking dish 70b, and the hot air unit from the vent 72e. 9 constitutes a flow for sucking air.

  Here, since the air vent 72e contracts the flow 43e in the space 7b and flows into the radial fan 30, the air vent 72e is provided to extend to the size of the blade portion 30b of the radial fan 30 to reduce the flow contraction. To realize heating with less uneven baking.

  Thus, the hot air 43a, 43b, 43c holding the moisture content by the superheated steam circulates between the heating chamber 7 and the hot air unit 9, and heating with little temperature unevenness and moisture unevenness can be performed.

  When the internal temperature of the heating chamber 7 in the oven heating is detected by a temperature sensor (not shown) such as a thermocouple or thermistor provided on the side surface of the heating chamber 7, for example, the temperature of the heating chamber 7 is higher than a set value. The power supply to the grill heater 10 and the hot air heater 12 is stopped or the power is reduced, and only the radial fan 30 is rotationally driven.

  That is, the temperature of the heating chamber 7 is controlled by ON / OFF of the grill heater 10 and the hot air heater 12 and electric power.

  The amount of moisture in the heating chamber 7 is adjusted by controlling the amount of steam generated by the steam generator 35 by controlling the amount of water supplied from the heater 35x or the water supply device 36.

  Here, if the moisture content of the hot air is small, the wall surface temperature and food temperature of the heating chamber can be directly measured even with an infrared temperature sensor whose temperature sensor (not shown) is a non-contact type.

  Thus, in the heating cooker of the present invention, the food 71a, 71b can be heated with less baking unevenness using the superheated steam generated by the hot air unit 9.

  Further, even if the radial fan 30 has a wide ventilation opening 72e, the food 71a and 71b in the heating chamber 7 can be heated with less uneven baking by efficiently sucking and stirring the hot air unit 9 inside.

  Moreover, since the hot air can be circulated efficiently with less loss of the flow, a hot air unit that can be cooked with low noise by forming a flow effective for heating at a low rotational speed can be provided.

  Furthermore, although the present Example showed about the fan structure at the time of oven cooking, it does not use the hot air heater 12 of the hot air unit 9, but also when performing steamed cooking, for example using the steam supplied from the steam generator 35. The steam circulated by the radial fan 30 can be stirred to perform heating with little moisture content unevenness.

  Next, FIG. 8 shows a side sectional view of the second embodiment of the present invention.

  In the present embodiment, a concavo-convex portion 76 as a flow control means is provided on the back wall 75 of the heating chamber 7, and the flow in the hot air unit 9 into which steam flows from the steam generator 35 is stirred and mixed by the concavo-convex portion 76. It has become.

  In addition, the microwave oven of a present Example becomes a structure which provided the magnetron 20, the inverter board | substrate 27, etc. in the back back of the hot air unit 9, and suppresses the height dimension of the cabinet 51 which is a heating cooker main body low. it can.

  Further, the operation panel 58 is provided on the upper front side of the machine room 7, and the operation panel 58 can be used to set conditions such as heating time and temperature, and to insert a tank.

  Here, the present embodiment is directed to the flow configuration of hot air inside the hot air unit 9, and if the hot air unit 9 is disposed on the wall surface of the heating chamber 7, the configuration shown in FIG. Even if it is a turntableless type microwave oven without a turntable in the heating chamber 7, there is no problem.

  It goes without saying that the present invention can be applied regardless of the position and quantity of the steam generator 35 that supplies steam to the hot air unit 9.

  Further, the operation and control of the microwave oven are the same as in the first embodiment, and a description thereof will be omitted.

  In the hot air unit 9 of the present embodiment, the two hot air heaters 12 are arranged on the outer periphery of the radial fan 30, the steam generator 35 is installed in the vicinity of the upper hot air heater 12, and the hot air unit 9 extends from the steam generator 35. Steam is supplied to the hot air unit 9 to generate superheated steam.

  Further, the air in the heating chamber 7 is sucked into the hot air unit 9 from the air vent 72e of the space 7b by the radial fan 30.

  The air blown out from the radial fan 30 in the outer peripheral direction collides with the concavo-convex portion 76 of the heating chamber back wall 75 and flows toward the fan motor 32.

  Accordingly, air diffuses vertically and horizontally inside the hot air unit 9 through the space 79 behind the fan 30, and the water vapor supplied from the steam generator 35 diffuses and mixes with the air flow.

  Therefore, the steam exchanges heat with the hot air heater 12 in the agitated flow to form superheated steam, and uniform air free from moisture unevenness and temperature unevenness from the vent holes 72a, 72b, 72c through which the hot air blows is heated. 7 can be blown out.

  For this reason, the foods 71a and 71b arranged in the heating chamber 7 can be efficiently cooked with little baking unevenness and heating unevenness regardless of the positional relationship of the cooking dishes 70a and 70b.

  Here, in this embodiment, the conventional fan (blade bent at 90 ° with respect to the base) is mounted on the hot air unit 9, but the radial fan 30 inclines the blade in FIGS. If it is a fan, flow loss becomes low and it can cook efficiently with a higher stirring effect.

  FIG. 9 shows an enlarged side sectional view of a hot air unit 9 according to the third embodiment.

  In the side sectional view of the hot air unit 9 shown in the figure, an air guide plate 77 is provided on the outer periphery of the radial fan 30, and the direction of the flow blown out from the fan 30 in the hot air unit 9 is guided to the rear fan motor 32 side. ing.

  For this reason, air can easily flow into the space 79 behind the radial fan 30 as in the configuration of FIG. 8, and the air in the hot air unit can be agitated and mixed to be uniform.

  In the present embodiment, the steam generators 35 are respectively provided in the vicinity of the hot air heaters 12 provided above and below the radial fan 30, so that the air moisture amount unevenness in the hot air unit 9 is less likely to occur.

  Here, it goes without saying that the configuration of the present embodiment can be easily applied to the configuration of the microwave oven described above.

  Further, the radial fan 30 can also obtain a sufficient air stirring effect with a conventional fan, but with the fan configuration shown in FIGS. 4 and 5, the moisture content of the air can be made more uniform and the food can be cooked with good finish. .

It is side surface sectional drawing of the heating cooker in the 1st Example of this invention. It is front sectional drawing of a 1st Example. It is a perspective view of the hot air unit back surface in a 1st Example. It is a perspective view of the radial fan in a 1st Example. It is sectional drawing of the blade | wing of the radial fan in a 1st Example. It is an air volume characteristic figure of the radial fan in a 1st example. It is an expanded side sectional view of the hot air unit in the first embodiment. It is side surface sectional drawing of the heating cooker in the 2nd Example of this invention. It is an expanded side sectional view of the hot air unit in the 3rd example of the present invention.

Explanation of symbols

2 Machine room 7 Heating room 9 Hot air unit 10 Grill heater 12 Hot air heater 20 Magnetron 24 Cooling fan 30 Radial fan 35 Steam generator 36 Water supply device 52 Door part 75a Flow control means 77 Air guide plate

Claims (4)

  A hot air unit including a heating chamber, a radial fan that circulates air in the heating chamber, and a hot air heater; and a steam generator that supplies moisture to the heating chamber, the steam generator being the hot air unit A heating cooker that is provided on the wall surface of the air passage to supply water vapor into the hot air unit, and is provided with air flow control means for guiding the air flow behind the radial fan in the hot air unit.   The cooking device according to claim 1, wherein the air flow control means is a radial fan facing portion provided in a convex shape on the heating chamber side along the blade portion of the radial fan.   The cooking device according to claim 1 or 2, wherein the air flow control means is an air guide plate provided on an outer periphery of the radial fan. The radial fan includes a flat base portion and a blade portion connected to the base portion, and the blade portion is provided to be inclined toward the upstream side in the rotational direction of the radial fan. The cooking device according to crab.

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