JP2008229152A - Compound cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To considerably increase convenience of a compound cooker by allowing a roaster device to be used for drying the dishes and making its treatment excellent. <P>SOLUTION: The compound cooker is assembled in the kitchen or the like and is provided with the roaster device 20, wherein the dishes are placed on a net body 23 which the roaster device 20 has, the dishes can be dried up by performing low temperature control mainly on a lower heater 30 in a roaster container 31, the net body 23 can be taken in and out of the roaster container 31 via a slide rail means, and is conjunction with opening/closing operation of a door 21. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a combined cooking device including a heating unit that heats an object to be heated via a cooking container and a roaster device that directly heats and heats the object to be heated.

  Conventionally, as this type of combined heating cooker, in addition to cooking using, for example, an induction heating coil or a radiant heater as a heating means, a roaster device that directly cooks with a sheathed heater has been provided, for multipurpose heating It is well known that it can cope with cooking. In many cases, the so-called drop-in type (drop-in type) in which the cooker body is dropped from a rectangular opening formed in the upper plate for incorporation into a kitchen or the like is common. In the main body, in addition to the heating means, there are built-in electronic parts and control devices for controlling various types of cooking, a cooling fan for air-cooling these control parts, the heating means, etc., and a cooking container on the upper surface of the main body The top plate on which the battery is placed is exposed on the upper surface.

On the other hand, the roaster device is provided so that it can be operated from the front side so that the door and the tray can be connected and can be moved in and out by sliding movement in conjunction with the opening and closing operation of the door, and the heated object is placed on the upper surface of the tray. The net body is configured to be detachable, and the sheathed heater is configured to be disposed at the upper and lower portions of the net body (see, for example, Patent Document 1).
Japanese Patent Laying-Open No. 2005-188909 (see FIG. 3)

  However, the above-configured roaster device is dedicated to cooking baked goods such as pizza, fish and gratin, and is not always used every day, and it cannot be diverted to other functions when not in use, and is not efficient.

  Therefore, as a convenient function in the kitchen, we examined whether it could be used for drying tableware. That is, it is a basic configuration in which tableware is placed on a flat upper surface using a net that can be inserted and removed from the front in conjunction with the opening and closing operation of the door, and dried by a sheathed heater from the periphery. However, the sliding means for taking in and out cannot obtain a smooth sliding movement as the weight load of the tableware increases significantly. This deteriorates the handleability of the operation of putting in and out the tableware, and also causes the tableware to fall on the net as will be described later. In addition, the basic problem is recalled that the sheathed heater is located in a relatively small roaster cabinet and is located near the tableware, etc., and heat control due to high temperatures during cooking may cause thermal damage. The In addition, since the net body originally has a flat surface shape on which an object to be heated such as a fish can be placed, tableware only placed on the net body is likely to slide down due to an impact or the like when the net body slides. In addition, the roaster device enables intake and exhaust by convection. However, in order to improve the drying performance, means for efficiently exhausting the generated steam must be considered, and there are many problems.

  In order to solve the above-mentioned basic problems, the present invention improves the handleability such as taking in and out of the roaster cabinet and can efficiently dry the dishes, and the roaster device is also effective for other uses. The object is to provide a combined cooking device that can be utilized.

In order to achieve the above object, a combined cooking device of the present invention includes a cooker main body accommodated and supported in an opening of an upper plate such as a kitchen, and a top plate provided to cover the upper portion of the main body. A heating means for heating a cooking vessel placed on the top plate, disposed in the cooker body, a cooling fan for air-cooling the heating means or its control components, and the front side of the cooker body With a roaster device that allows the tray to be taken in and out with the door,
The roaster device has an upper heater and a lower heater provided at the upper and lower portions in the roaster cabinet, a net provided between the upper and lower heaters and detachably provided on the saucer, and supports the saucer so that it can be taken in and out with the door. Slide rail means to
The main feature of the roaster device is that the tableware is placed on the mesh body and the temperature is controlled mainly by the lower heater so that the tableware can be dried.

  According to the above means, the existing roaster device can be used effectively for tableware drying which is used for purposes other than cooking. In addition, it is convenient for handling tableware in the kitchen, and the height position of the roaster device is usually near or below the user's waist, making it easy to put in and out of tableware. Can easily do. In addition, since the slide rail means can be smoothly put in and out, impact and slide noise are reduced, handling is further improved, and tableware can be dried safely and efficiently by low temperature control using the lower heater. It is possible to provide a complex cooking device with a simple configuration that suppresses the complication of the process.

(First embodiment)
First, a description will be given with reference to FIGS. 1 to 9 showing a first embodiment of the present invention.
FIG. 3 is a perspective view seen from the front showing an external configuration in which the combined cooking device 1 of the present invention is incorporated in a kitchen. The combined cooking device 1 is formed with a top plate 2 on the upper surface and cooked therebelow. The main body 3 is provided. In FIG. 3, an opening 4a (see FIG. 5) for dropping in the cooker body 3 is formed on the top plate 4 of the kitchen, and the cooker body 3 is dropped from the opening 4a. The built-in configuration is such that the peripheral edge of the top plate 2 is hooked and supported by the peripheral edge of the opening. The cooker body 3 has a rectangular box shape with an open upper surface, and includes a heating unit and a cooling fan, which will be described later, and an operation panel unit and a roaster device on the front side.

  Specifically, first, the top plate 2 will be described. The top plate 2 is mounted so as to cover the upper surface of the cooker body 3, and is formed into a flat rectangular flat plate made of, for example, transparent tempered heat resistant glass. On the upper surface, for example, heating parts 5, 6 and 7 which are also suitable placement parts for heating a cooking container such as a pan (not shown) are printed and displayed at three places indicated by circular frame lines in the drawing. Among them, the two heating parts 5 and 6 on the left and right sides of the front side indicate regions where the cooking container can be effectively heated based on the induction heating coils 8 and 9 as heating means provided on the opposite lower surface side, Further, the heating unit 7 located at the rear center is an electric heater, for example, each showing a region that can be effectively heated by the radiant heater 10, and the object to be heated is heated on the top plate 2 via a cooking vessel. Cooking is possible.

Moreover, the front display part of the top plate 2 is provided with output display parts 11, 12, and 13 corresponding to the heating parts 5, 6, and 7 so that the set strength of the thermal power can be displayed by the LED. Adjacent to the output display portions 11 and 12 of the induction heating coils 8 and 9, there are formed operation portions 14 and 15 that can set heating power adjustment, automatic cooking, a timer, and the like.
In addition, the cover member 16 which has many slit-shaped ventilation holes, for example is attached to the rear part of the top plate 2 so that attachment or detachment is possible. This covers an intake / exhaust opening for intake / exhaust with respect to the inside of the cooker body 3 described later.

  On the other hand, in the cooker main body 3, an operation having a power switch 17a, a kangaroo pocket type switch 17b (see FIG. 5) and the like for various cooking settings for the roaster on the right side of the front portion shown in FIG. A panel portion 18 is formed. In particular, in this embodiment, an on / off switch 19 for drying dishes (hereinafter simply referred to as a drying switch) is provided on the left side of the front surface.

  On the other hand, a roaster device 20 is provided on the left side of the operation panel 18 occupying a part of the inside of the cooker body 3. Although details will be described later, a configuration including a door 21 slidable in the front-rear direction on the front surface portion, a tray 22 that slides in conjunction with the door 21, a net body 23 on which an object to be heated is placed, etc. It is said.

  Next, a description will be given with reference to FIGS. FIG. 4 is a plan view of the combined cooking device 1, and FIG. 5 is a longitudinal side view of the main part, particularly showing an air flow path for cooling (arrows in the figure) accompanying the driving of the cooling fan 24. Yes. The target parts that need to be cooled include the above-described induction heating coils 8 and 9 as heating means, and a control device mainly including an inverter and a microcomputer for supplying high-frequency current to drive and control the heating means (both shown in FIG. In order to maintain the expected performance, the inverter, which is a driving means, is provided with a heat-generating switching element such as an IGBT constituting the main circuit. Need to cool down.

  These control components are mounted on the mounting member 25 shown in FIG. 5 and cooled by the air flow in the direction of the arrow. Note that a duct 26 for air blowing guidance is provided for the induction heating coils 8 and 9, and the air is concentrated to enable effective cooling. However, most of the air sucked by the cooling fan 24 is sucked from the air inlet 27 that is open to the outside at the rear portion of the cooking device main body 3 when the inside of the cooker body 3 is substantially closed. On the other hand, the exhaust gas cools the induction heating coils 8 and 9 serving as heating means through the duct 26 in the closed space S1 and cools the heat-generating control parts and the like included in the mounting member 25, and then shown in FIG. The gas is discharged from the exhaust port 28 to the outside.

  On the other hand, the roaster device 20 also has its own suction / discharge means. First, the overall configuration of the roaster device 20 will be described with reference to FIGS. FIG. 1 is a longitudinal side view of the roaster device 20, and FIG. 2 is a front view of the roaster device 20 with the door 21 removed. As described above, the tray 22 and the net body 23 interlocked with the door 21 are provided.

  Here, the assembly configuration of the tray 22 and the like interlocked with the door 21 will be described with reference to the exploded perspective view of the main part shown in FIG. First, slide rail means is provided as means for sliding the door 21 and the like in the front-rear direction. The rail configuration is provided at both lateral lower portions outside the roaster cabinet 31, and a fixed rail 32 having a substantially U-shaped cross section is fixed to a heat shield case 41 (see FIG. 1) described later, And a movable rail 33 having a substantially U-shaped cross-section, which is loosely inserted in the direction, and an appropriate small steel ball 34 (see FIG. 2) interposed therebetween, greatly increasing the sliding resistance between the rails 32 and 33. The so-called ball bearing is reduced.

  The front ends of the movable rails 33 on both sides are integrally connected by a connecting member 35 shown in FIG. 6 so that they can slide simultaneously. Both base end portions of a tray receiver 36 in which a metal bar is formed in a U-shaped frame are fixed to the connecting member 35 by welding, and held in a horizontal state. The container portion of the tray 22 is accommodated in the U-shaped frame of the tray receiver 36 and is received and supported by the peripheral flange portion of the tray 22. However, a plurality of engaging pieces 35a and 22a are provided at the front end portions of the connecting member 35 and the tray 22, respectively, and are connected to the rear surface of the door 21 so as to be detachable although not shown. It is configured to be combined with.

  As shown in FIGS. 1 and 2, a net body 23 for placing an object to be heated such as fish or an object to be dried such as tableware is detachably mounted on the tray 22. Specifically, it is supported in a form in which the mesh body 23 is accommodated on the container-like inner bottom surface of the tray 22. In this embodiment, the mesh body 23 has a configuration for both cooking and drying. The mesh body 23 is made of a metal and will be described with reference to the perspective view of FIG. 7 and the enlarged view of the main part of FIG. A wire rod (for example, made of stainless steel) is bent and joined by welding or the like. A mounting portion 23a having a flat rectangular shelf shape is formed at the center, and side wall portions 23b and 23c are erected vertically on the left and right sides, and each leg extending below the left and right side wall portions 23b and 23c. The portions 23d and 23e are integrally formed by bending or the like. Note that the width and depth dimensions of the left and right leg portions 23d and 23e are shape dimensions that can be accommodated along the inner peripheral surface of the tray 22, and are bottom shapes that can be stably placed on the inner bottom surface.

  However, a separate rear wall portion 38 is rotatably supported on the rear side of the placement portion 23a so that it can be raised and lowered. More specifically, the rear end portions of the leg portions 23d and 23e are first extended to a predetermined height and bent inward, and the horizontal end portions thereof are formed as support shaft portions 23f and 23g. The rear wall 38 is pivotally supported with the support shafts 23f and 23g as fulcrums. The rear wall 38 has a rectangular shape that is taller in the vertical direction than the side walls 23b and 23c. Projection portions 38a and 38b that are formed in a frame shape and linearly extend by bending the right and left end portions, which are the lower end portions thereof, to the right at the rear are formed.

  A support plate 39 having a hole 39a at the center is fixed to a right-angled bent portion where the protrusions 38a and 38b are formed by welding, and the holes 39a on both sides rotate to the support shafts 23f and 23g. Fit as possible. In this case, the rear wall portion 38 itself is elastically bent in the width direction and fitted, so that the outer surface of the support plate 39 is brought into a pressure contact state with the vicinity of the support shaft portions 23f and 23g. Can be maintained at a predetermined rotation angle. Therefore, by setting the rear wall portion 38 in a substantially vertical state, the net body 23 is always surrounded by wall surfaces standing in three directions except the opened front, and naturally the rear wall portion 38 is rotated. In the state where it lies down on the side of the mounting portion 23a, it is in a form that is open from the front to the rear. The rear wall 38 is restricted from pivoting rearward. For example, the end portions of the placement portion 23a extending rearward are stoppers 23h and 23i, and the protrusions 38a and 38a are integrated with the rear wall 38. 38b is received at a predetermined position and restricted in rotation.

  Here, one of the protrusions 38a and 38b, for example, the right protrusion 38b functions as follows. That is, as shown in FIG. 9, when the net body 23 with the rear wall portion 38 standing is accommodated at a predetermined position in the roaster cabinet 31, the tip of the protruding portion 38 b extending rearward turns on the application detecting means 37. I try to operate it. This application detecting means 37 is for discriminating whether it is for cooking or for drying. When the operating body 48 is pressed by the projecting portion 38b, the micro switch 49 is turned on, and its operation signal is It is input to a control device (not shown). This ON operation signal detects that the net body 23 is used for tableware drying and is always controlled at a low temperature, and has a so-called safety switch function.

  Thus, the mesh body 23 having the above configuration is accommodated in the tray 22 and placed and supported by the leg portions 23d and 23e. FIG. 1 shows a usage pattern (details will be described later) during drying in which the rear wall 38 is erected in the vertical direction. Accordingly, when the door 21 is moved in the forward direction from the state shown in FIG. 1, when the front opening of the so-called roaster box 31 is opened, the slide rail is formed by interposing the fixed rail 32, the movable rail 33 and the small steel ball 34. Through the means, the tray 22 and the net body 23 can be integrally removed forward, that is, can be taken in and out of the roaster box 31 in conjunction with the opening / closing operation of the door 21.

  As shown in FIGS. 1 and 2, the roaster device 20 includes an exhaust port 39 in the rear wall portion at the back of the roaster cabinet 31, and is connected in communication with an exhaust duct 40 that can be discharged upward. Therefore, warm smoke generated during cooking of the grilled food is effectively discharged to the outside due to a convection action that rises from the exhaust port 39 to the exhaust duct 40. Furthermore, since the roaster cabinet 31 becomes high temperature such as during cooking, the outer periphery of the roaster cabinet 31 has an appropriate gap and is covered with a heat shielding case 41. Therefore, another closed space S2 that is partitioned from the closed space S1 having the induction heating coils 8 and 9, the control components, the cooling fan 24, and the like is formed, so that the inside of the cooker body 3 has two closed spaces. S1 and S2 are formed.

  However, the two closed spaces S1 and S2 form a part communicating with a part, and a part of the air blown by the cooling fan 24 is introduced to the closed space S2 side, and this is taken into the chamber of the roaster cabinet 31. To be able to. The communication part is not particularly limited as long as it can be introduced to the closed space S2 side. For example, the heat shield case 41 may be provided with a communication port, or may be partially closed with a shape not covered by the heat shield case 41. It may be possible to flow into the space S2. However, it is important to effectively guide the air introduced into the closed space S2 into the roaster cabinet 31, and in this embodiment, the front plate 42 (in particular, the front plate 42 covering the front side between the roaster cabinet 31 and the heat shield case 41). Is provided with a plurality of, for example, three vent holes 42a. The vent 42a is formed in the shape of a long hole in the vicinity of the bottom side of the front opening end of the roaster box 31, and has a positional relationship slightly spaced from the door 21 located in front of the vent. Even if 21 is in a closed state, it is configured not to be blocked.

  Moreover, in the roaster apparatus 20 in a present Example, it is set as the structure which provided the circulation channel | path 43 in the upper part of the roaster warehouse 31, as shown in FIG. Specifically, openings 44 and 45 are provided in front and rear of the ceiling wall of the roaster cabinet 31, and a circulation passage 43 is formed with the front opening 44 as the inlet side and the rear opening 45 as the outlet side. For example, a part of the heat shield case 41 is used. Note that, on the outlet side of the circulation passage 43, an exhaust passage 46 that flows backward without passing through the opening 45 and communicates with the exhaust duct 40 as it is is formed. A humidity sensor 47 is provided facing the exhaust passage 46, and the sensor 47 functions as a sensor for detecting the end of drying of tableware, which will be described in detail later.

Next, the operation of the composite cooking device 1 having the above configuration will be described.
First, on the upper surface of the upper surface plate 4 of the kitchen shown in FIGS. 3 to 5, as is well known, a cooking container such as a pan is placed on the top plate 2 on the desired heating unit 6, for example, and the power switch 17 a is turned on. When necessary items such as thermal power are set and input by the operation unit 15 on the top plate 2, a control device composed of a microcomputer or the like controls the induction heating coil 9 based on a program stored in advance, and performs induction thereof. The object to be heated is cooked by heating through the cooking container. In this case, the cooling fan 24 is also driven to cool the induction heating coil 9 and control parts (not shown). As shown by the arrows in FIGS. 4 and 5, the air flow sucks outside air from the air inlet 27, and a part of the air flowing into the closed space S1 passes through the duct 26 and other controls. After the parts and the like are cooled, they are exhausted to the outside through the exhaust port 28.

  On the other hand, in the roaster device 20 of the present embodiment, the tableware can be dried in addition to the known cooking such as grilled fish and toast. In this case, as shown in FIGS. 7B and 8, the net body 23 placed and accommodated on the tray 22 in the roaster box 31 has an arrow with the rear wall portion 38 as the fulcrum portions 23f and 23g as fulcrums. It is assumed that it is rotated in the direction and held in a substantially vertical standing state regulated by the stoppers 23h and 23i. Further, the protruding portion 38b at the rear of the accommodated net body 23 extends rearward, and the dryness detection means 37 is turned on. And, on the placing portion 23a having a flat shelf shape surrounded by the rear wall portion 38 and the side wall portions 23b and 23c of the net body 23, tableware such as tea bowls and dishes after washing is placed. The preparation for drying the dishes is completed.

  Next, by turning on the power switch 17a and the tableware drying switch 19 of the operation panel unit 18, a control device (not shown) executes a tableware drying operation based on a preset program. In other words, a heating and drying operation by low temperature control (for high temperature cooking control) by the lower heater 30 and a ventilation (exhaust) operation by driving the cooling fan 24 are executed. As the low temperature control, for example, the inside temperature is preferably controlled to 80 ° C. or lower. This has a sterilizing effect (about 70 degrees C) even at a low temperature, and it is effective for maintaining safety without causing thermal deformation or alteration due to the material of tableware made of heat-sensitive plastic. For this reason, the input / output control means for the lower heater 30 as the low temperature control means can be a normal simple means using a temperature sensor or the like.

  Thus, the tableware is effectively dried by receiving the heating action from the lower heater 30 below. By the way, although the heating operation by the upper heater 29 is not particularly required, the upper heater 29 is operated under low temperature control mainly by the lower heater 30 such as temporarily energizing so that the generated water vapor rises and does not condense on the inner wall surface. An auxiliary heating operation by the heater 29 may be performed.

  On the other hand, the ventilation (exhaust) action in the roaster cabinet 31 will be described. When a part of the air blown by the driving of the cooling fan 24 flows into the closed space S2 side, that is, an appropriate gap (or communication) in the heat shield case 41. The air that has flowed in through the air vent 42a may flow toward the air vent 42a provided at the lower portion of the front plate 42 that closes the front surface, and flows from the air vent 42a as shown in FIGS. Flows forward. However, since the front opening edge of the roaster cabinet 31 is closed by the door 21, the air rises along the inner surface from the gap with the door 21 and opens in the nearest position directly above the roaster cabinet 31. Promptly flow into.

  In this manner, the vent 42a functions as a vent path leading from the closed space S2 side by the heat shield case 41 into the interior of the roaster cabinet 31, and a positive air supply action is performed. Therefore, exchange with the humid air in the cabinet is actively performed by receiving this air supply action, and in addition to the natural convection action, the ventilation action is effectively performed, and the exhaust port 39 and the exhaust duct 40 are effective. It is discharged outside through.

  In addition, in the present embodiment, since the circulation passage 43 is provided in the upper part of the ceiling of the roaster cabinet 31, a part of the air circulates through the openings 44 and 45 arranged in the front and rear. Therefore, as shown by the arrows in FIG. 1, a complicated air flow such as a circulation flow is generated in the cabinet, and the warmed air is exhausted after it comes into sufficient contact with the dishes without immediately exhausting. Can be dried. As the drying operation progresses and the drying of the dishes progresses, the dryness in the cabinet increases rapidly, and the humidity sensor 47 arranged facing the exhaust passage 46 on the exhaust side has reached a predetermined humidity. Detect. The control device that has input this detection signal controls the end of the operation, cuts off the energization to the lower heater 30 and the cooling fan 24, and ends. At the end, although not particularly shown, it is easy to notify the user by an end buzzer or display means.

Then, if necessary, the door 21 is opened so as to be pulled forward, whereby the receiving tray 22, the net body 23, and tableware (not shown) are pulled out in conjunction with each other, and the tableware can be easily taken in and out.
In addition, although explanation of the cooking of fish, pizza, etc. by the roaster device 20 is omitted since it is well known, in this case, the kangaroo pocket of the operation panel unit 18 can be expanded forward and cooking can be performed based on the input setting by the switch 17b. Needless to say.

As described above, according to this embodiment, the following operational effects are obtained.
First, by adding a new function that is completely different from cooking ingredients such as tableware drying, a more versatile composite heating cooker 1 can be provided. This drying of tableware can be handled in almost the same place such as washing the tableware in a kitchen, which is different from cooking, and therefore, the convenience for multi-use can be further enhanced. In addition, tableware can be taken in and out in conjunction with the door 21, but the height position is set to a height that is originally convenient for the roaster device 20, so that the user can put in and out the tableware in a comfortable posture. Easy to work. The drawn tableware has a large forward load, but can be stably supported by the combined cooking device 1 incorporated in the kitchen, and can be more easily put in and out.

  In addition, because slide rails are used for loading and unloading of tableware, it can be smoothly loaded and unloaded with a heavy weight load, while suppressing impact and sliding noise, and avoiding tableware colliding and excellent handling. It will be. This can further increase the size of the roaster device 20. That is, the cooking using the top plate 2 by the heating means such as the induction heating coils 8 and 9 as a heating source can be arranged mainly on the top of the roaster device 20 and is cooked on the top plate 2 as in this embodiment. By providing the setting operation units 14 and 15 and the like, the operation panel unit 18 on the right side of the front surface of the cooker body 3 can be downsized. As a result, the size of the mesh body 23 and the like can be increased to increase the amount of food that can be cooked at one time, and the slide rail means can be easily put in and out even when the weight of the tableware to be dried increases. Thus, the size of the roaster device 20 can be improved.

  Moreover, the lower heater 30 with which the roaster apparatus 20 is normally equipped can be effectively used as a heating source for drying the tableware. That is, the drying action based on the convection action and the exhaust action can be promoted for the tableware accommodated in the upper part, and the drying control means can be easily controlled by the low temperature control of the lower heater 30. By providing the humidity sensor 47 in the exhaust passage 46 as a detection means, the completion of drying can be automatically controlled, and this can be carried out without causing any complication.

  The net body 23 on which tableware is placed is provided with left and right side wall portions 23b and 23c and a rear wall portion 38 as compared with a flat shape for normal cooking. It is prevented that it protrudes from the mounting portion 23a and comes into contact with the inner peripheral wall of the storage, or eventually falls. In particular, the rear wall portion 38 is rotatably supported and configured to be freely raised and lowered. The rear wall 38 is effective not only for preventing the tableware from slipping backward and falling, such as when the net body 23 is pulled out, but also in a standing state standing upright substantially during drying. As shown in FIGS. 1 and 9, the application detecting means 37 is turned on.

  That is, the micro switch 49 is turned on when the projecting portion 38 b projecting rearward from the rear wall portion 38 presses the operating body 48. A control device (not shown) to which this operation signal is input detects that the mesh body 23 is for tableware drying and executes low temperature control by the lower heater 30. As described above, the application detecting means 37 is configured to detect and discriminate that it is for tableware drying by configuring a drying control circuit, and as a switch function, it issues a signal relating to the drying operation. Therefore, it is possible to surely prevent the tableware from being controlled at a high temperature as during cooking, to avoid a thermal problem with the tableware and to maintain a safe usability, and the net body 23 is used for both cooking and drying. The number of parts required is one, and it is easy to handle.

  Further, by using a cooling fan 24 necessary for cooling heating means such as the induction heating coils 8 and 9 and control parts (not shown), a part of the air (air) is passed through the vent 42a of the front plate 42. After that, a so-called air passage leading to the front opening of the roaster cabinet 31 is formed, so that positive air can be supplied to the interior, and the ventilation effect with the interior air containing moisture is sufficiently performed to increase the drying efficiency. be able to. In addition, the supply air from below is effectively heated by the lower heater 30 and can be effectively dried by the warm air. In addition, the lower heater 30 can be effectively used mainly to reduce power consumption. . In addition, in this embodiment, as shown in FIG. 1, the circulation passage 43 is provided in the upper part of the cabinet, so that the degree of contact between the tableware and the warm air can be increased, and the warm air can be spread over the entire interior of the cabinet. Can be expected to have a uniform and effective drying effect.

In the above embodiment, the single mesh body 23 can be used for both cooking and drying. However, the present invention is not limited to this. For example, it can be modified as shown in FIGS.
That is, FIGS. 10 and 11 are both equivalent to FIG. 7 and have nets 50 and 51 dedicated to cooking and drying, respectively. However, the cooking net 50 shown in FIG. 10 has a simple configuration in which a flat placement portion 50a for placing fish, pizza, and the like and leg portions 50b and 50c arranged at the lower side portions are formed. On the other hand, the drying net 51 shown in FIG. 11 has the same mounting portion 51a and leg portions 51e and 51f as those described above, and the left and right side wall portions 51b and 51c on the upper surface side, The rear wall 51d is fixedly provided in an upright state, and projecting portions 51g and 51h projecting further rearward from the rear wall 51d are provided on both sides.

Of these, it can be easily understood that the right side protruding portion 51h shown in the figure functions in the same manner as the above-described embodiment by enabling the use detecting means 37 to operate.
However, in this modified example, the equipment (number of parts) increases by one point, but it is excellent in that it can be easily confirmed visually for cooking and drying, so that it is easy to use without making a mistake in use, etc. The effect similar to an Example can be anticipated.

  As is apparent from the above, if the net body for drying has a peripheral wall portion excluding the front, the tableware can be surely prevented from slipping and easy to handle. However, what is necessary is just the structure which provided the rear wall part at least among the surrounding wall parts. If it is in the range of sliding movement that moves in and out linearly relative to the inside of the normal roaster cabinet 31, the tableware in the back slides on the net body due to the impact at the start and stop at the time of insertion and withdrawal in the front and rear direction. This is because it can be surely prevented.

(Second Embodiment)
FIG. 12 is a longitudinal front view of the roaster device 52 showing the second embodiment of the present invention. Parts that are substantially the same as those of the first embodiment are denoted by the same reference numerals, description thereof is omitted, and different points will be described.
The main difference is that an upper heater 53 made of a planar heater is provided in place of the upper heater 29 made of the sheathed heater of the above embodiment, and the circulation passage 43 is not provided in this embodiment. Others constitute a roaster device 52 substantially the same as the above embodiment. That is, the upper heater 53 made of a rectangular flat plate-like heater is arranged on the ceiling outer surface side of the roaster cabinet 31, and the heat insulating material 54 is interposed between the upper heater 53 and the heat shield case 41.

  According to this configuration, the heater does not protrude from the inner surface of the ceiling of the cabinet, so that the volume of the cabinet can be secured to a large extent, and the use range of particularly tall items such as cooking objects to be cooked and tableware for drying is reduced. It is convenient to spread.

  The present invention is not limited to the embodiments described above and shown in the drawings. For example, the heating means such as an induction heating coil disposed on the lower surface side of the top plate may be one, or may be a halogen heater of a different heating source. It can be used. In addition, the application detecting means is turned on at one protrusion provided on the net for drying tableware, but if the application detecting means is operated by enabling two protrusions, Operation control with higher safety is possible. In addition, as a slide rail means, a combination of a rail and a roller may be used, and various configurations of drying nets may be considered. Various modifications can be made without departing from the scope of the invention.

The longitudinal side view of the principal part which shows 1st Example of the compound heating cooker of this invention Front view of the roaster device installed in the kitchen with the door removed The perspective view seen from the front which shows the appearance composition of a compound heating cooker Plan view Longitudinal side view The perspective view which decomposes | disassembles and shows the principal part of a roaster apparatus (A) Perspective view of net body, (b) Perspective view of main parts in different states Enlarged side view of the main part of the net Sectional drawing of the principal part for demonstrating an operation state Perspective view of a cooking net showing a modification The perspective view of the net for drying which shows a modification The longitudinal front view of the principal part of the roaster apparatus which shows 2nd Example of this invention

Explanation of symbols

  In the drawings, 1 is a combined cooking device, 2 is a top plate, 3 is a cooker body, 4 is a top plate, 5, 6 and 7 are heating units (mounting units), and 8 and 9 are induction heating coils (heating means). ), 18 is an operation panel unit, 19 is a drying switch, 20 and 52 are roaster devices, 21 is a door, 22 is a tray, 23, 50 and 51 are nets, 23a, 50a and 51a are mounting units, and 24 is a cooling unit. Fans 29 and 53 are upper heaters, 30 are lower heaters, 31 are roaster cabinets, 32 are fixed rails, 33 are movable rails, 37 are application detecting means, 38 and 51d are rear wall portions, 38a, 38b, 51g and 51h Is a projecting portion, 40 is an exhaust duct, 41 is a heat shield case, 42 is a front plate, 42a is a vent (air passage), 43 is a circulation passage, and 47 is a humidity sensor (drying detection means).

Claims (6)

A cooker body housed and supported in an opening of an upper surface plate of a kitchen, etc., a top plate provided to cover the top of the body, and placed on the top plate disposed in the cooker body A heating means for heating a cooking container to be placed, a cooling fan for air-cooling the heating means or its control parts, and a roaster device that allows a saucer to be taken in and out with the door from the front side of the cooker body. ,
The roaster device has an upper heater and a lower heater provided at the upper and lower portions in the roaster cabinet, a net provided between the upper and lower heaters and detachably provided on the saucer, and supports the saucer so that it can be taken in and out with the door. Slide rail means to
A combined cooking device characterized in that in the roaster device, tableware is placed on the mesh body, and the lower heater is mainly used for low temperature control to enable drying of the tableware.   2. The combined heat cooking according to claim 1, further comprising application detecting means for determining whether cooking or tableware drying is performed in response to the mesh when the mesh is stored in a predetermined position in the roaster cabinet. vessel.   The composite heating cooker according to claim 2, wherein the net body has a substantially vertical rear wall portion erected integrally behind the flat placement portion.   The composite heating cooker according to claim 2, wherein the net is configured to have a rear wall portion that can be raised and lowered behind a flat placement portion.   The combined cooking device according to any one of claims 1 to 4, wherein drying detection means comprising a humidity sensor is provided on the exhaust side of the rear portion of the roaster cabinet.   The combined heating cooker according to claim 1, wherein an air passage is formed for taking a part of the air blown by the cooling fan flowing in the main body of the cooker from the lower front portion of the roaster cabinet.

Images