JP2010054124A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To unify a heating distribution by evenly circulating hot air supplied from a hot-air circulation unit to the inside of an oven chamber. <P>SOLUTION: In this heating cooker comprising the hot-air circulation unit composed of a hot-air heater 7 and a hot-air fan 6 for heating the food stored inside of the oven chamber 2 by hot air, at least one of peripheral wall faces of the oven chamber 2 to which the hot-air is supplied from the hot-air circulation unit, has the curved shape S recessed inside. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a cooking device that can cook food by hot-air oven heating.

  2. Description of the Related Art Conventionally, a heating cooker having a plurality of heating means has been provided in order to expand the repertoire of food cooking. For example, a heating cooker including a hot air circulation unit that heats food in a hot air oven, a magnetron that heats food in a microwave (high frequency), and a flat heater for grill cooking is widely used as the heating means. Among these, the hot air circulation unit is installed on the peripheral wall side of the innermost part of the oven cabinet, for example, and has a hot air heater and a hot air fan. Hot air blown out from the hot air circulation unit into the oven cabinet is a square plate. After the food placed on is heated in a hot-air oven, it is recovered by the unit, and is heated again to be hot-aired and blown out into the oven cabinet. Therefore, in the heating means using hot air, it is useful to perform the hot air circulation without any unevenness in the warehouse and to make the heating distribution uniform for efficient execution.

However, conventionally, as a means for improving heating efficiency, a truncated cone is formed on the ceiling wall surface in the cabinet, and the hot air supplied into the cabinet collides with the truncated cone so that the food on the square dish Has been proposed that can be heated efficiently (see, for example, Patent Document 1).
JP 2001-41466 A

  However, the above configuration is not limited to the improvement of heating unevenness in the oven cabinet, but is limited to the improvement of the heating efficiency for food on one square dish. For example, it is applied when the square dishes are arranged in two stages on the top and bottom. It is hard to do. The hot air hitting the truncated cone changes reflexively depending on the collision angle, but the hot air itself becomes a linear flow, and it is difficult to eliminate heating unevenness in the cabinet and make the heating distribution uniform.

  That is, the hot air is basically blown in the oblique centrifugal direction along the rotation direction of the hot air fan. The blown hot air flows along the inner peripheral wall surface, that is, a linear flow is mainly used. For this reason, a steady and linear hot air flow has a strong and weak basin, and it is difficult to obtain a proper hot air mixing mode, and it is difficult to obtain a uniform hot air circulation and uniform heating distribution in the warehouse. .

  In order to solve the above-described problems, an object of the present invention is to provide a cooking device in which hot air blown out circulates in the chamber without unevenness, the heating distribution can be made uniform, and the heating efficiency can be improved.

In order to achieve the above object, a heating cooker according to the present invention comprises an oven cabinet whose front surface is opened in a casing and is formed in a rectangular box shape, and a heater for heating a food contained in the oven cabinet in a hot air oven. And a hot air circulation unit composed of a hot air fan,
A curved surface-shaped part having a concave inside is formed on at least one of the peripheral wall surfaces of the oven cabinet through which hot air is blown from the hot air circulation unit (invention of claim 1).

  According to the above means, the hot air blown into the warehouse flows along the curved surface shape of the peripheral wall surface, thereby generating a torsional flow, suppressing the linear flow and generating vortices in the warehouse, It is possible to circulate hot air without any unevenness in the inside, to promote uniform heating distribution, and to provide a heating cooker that efficiently heats and heats hot food for food.

(First embodiment)
Hereinafter, a first embodiment of the present invention will be described with reference to FIGS.
FIG. 1 is a front view of the heating cooker with the front door removed, FIG. 2 is a longitudinal side view showing a cross-sectional configuration in a substantially central portion excluding the door, and FIG. 3 is also in a substantially central portion excluding the door. It is a cross-sectional top view which shows a cross-sectional structure, and describes the whole structure of a heating cooker based on these drawings. Inside the rectangular box-shaped casing 1 forming the outer shell, there is provided an oven box 2 having a rectangular box shape with the front face being opened, and a door 4 for opening and closing the front opening 3 can be rotated. Is provided. The peripheral wall forming the oven cabinet 2 includes a ceiling wall 2a, a bottom wall 2b, a left side wall 2c, a right side wall 2d, and a back wall 2e. In the present embodiment, each peripheral wall surface excluding the ceiling wall 2a is In contrast to the general flat surface shape, the ceiling wall 2a is formed with a curved surface shape S as a curved surface shape portion that is concave inward, and details thereof will be described later.

  In this embodiment, the hot air circulation unit 5 is provided in the back of the oven cabinet 2. As specifically shown in FIG. 2, the hot air circulation unit 5 includes a hot air fan 6 disposed on the back side of the back wall 2e and a frame-like hot air heater 7 disposed on the outer periphery thereof. By rotating the hot air fan 6, air sucked from the center is blown out in the centrifugal direction, and hot air heated by the hot air heater 7 is blown out into the oven chamber 2.

  Accordingly, the back wall 2e has a suction port 8a made up of a plurality of through holes at a position corresponding to the central portion of the hot air fan 6, and a blowout port 8b made up of a plurality of through holes mainly at positions corresponding to the shape of the hot air heater 7. Are formed at a plurality of locations (see FIG. 1), and hot air circulation is possible by blowing and sucking hot air. Further, the hot air heater 7, the hot air fan 6 and the like including the blowout port 8b are covered from the outside and covered with a cover member 9 having a heat shielding effect so that the hot air circulation can be appropriately executed.

  Here, a specific configuration of the ceiling wall 2a having the curved surface shape S as the curved surface shape portion will be described. The hot air blown out from the hot air circulation unit 5 described above is discharged from the outlet 8b toward the outer periphery mainly based on the air flow in the centrifugal direction (the direction indicated by the thick arrow A in the figure). The hot air at the initial stage of blowing that has such a tendency directly hits the ceiling wall 2a, the left and right side walls 2c and 2d, and the bottom wall 2b forming the inner peripheral wall surface, and is guided forward in the interior. Among them, in this embodiment, the ceiling wall 2a has a curved surface shape S. For example, the shape of the ceiling wall 2a viewed from the front shown in FIG. 1, at least the same cross-sectional shape, is a curved surface shape S forming a so-called “kamaboko shape”. Accordingly, although detailed description of the operation will be described later, for example, as shown in FIG. 2, in the upper part of the cabinet on the ceiling wall 2a side, the hot air blown from the hot air circulation unit 5 in the direction indicated by the thick arrow A is applied to the ceiling wall 2a. On the other hand, after abutting in a normal direction that differs by a predetermined angle, it flows forward along the curved surface direction.

  On the other hand, the heating with hot air as described above, that is, the food (not shown) to be heated in the hot air oven is placed and accommodated in the square dish 10. The square dish 10 has a rectangular dish shape with a metal enamel finish, and can be arranged in two stages in the oven cabinet 2. That is, on the left and right side walls 2c and 2d of the oven cabinet 2, a shelf portion 11 that protrudes inwardly in two upper and lower stages extends horizontally along the wall surface. The peripheral portions of both side portions of the square dish 10 are placed and fixed on the upper surface of the shelf portion 11, so that the opening can be easily attached to and detached from the oven cabinet 2.

  In addition, in the structure of the outlet 8b, the outlet 8b in the upper passage on the ceiling side and the lower passage on the bottom wall side divided by the upper and lower two-stage square dishes 10 are both located in the central portion between the upper and lower square dishes 10. It is comprised from many through-hole groups from the blower outlet 8b, Therefore A large amount of hot air can be blown off.

Next, the operation of the cooking device configured as described above will be described.
As shown in the figure, the square dish 10 is arranged and fixed in two upper and lower stages via the shelf 11, and a food (not shown) is placed and accommodated on the square dish 10. The hot air circulation unit 5 is energized and driven based on the operation, hot air is generated by the hot air heater 7 and the hot air fan 6, and is blown out into the oven chamber 2 from the outlet 8 b. The basic flow of hot air blown into the oven chamber 2 is released toward the peripheral wall surface in the chamber by centrifugal action as shown by the thick arrow A in FIG. 1 or FIG. After that, as will be described in detail later, it flows in the upper and lower passages (inside the cabinet) shown in FIG. 2 as indicated by solid arrows B1 and B2, and moves forward as a whole.

  Then, it reaches the back surface of the door 4 and reverses and concentrates on the passage side in the center as indicated by the solid arrow C, and is sucked into the cover member 9 from the suction port 8a of the back wall 2e. During this time, the food on each square dish 10 is heated in a hot air oven, and the hot air containing the moisture whose temperature is lowered is recovered and heated again by the hot air circulation unit 5 to be supplied into the oven chamber 2. Circulation is continued and cooking is promoted. FIG. 3 shows the flow of hot air (indicated by a thick arrow A) blown toward the wall surfaces of the left and right side walls 2c and 2d in the center, and the blown hot air is applied to the flat side wall surface. After hitting, it flows along the wall in a straight line and moves forward as indicated by a solid line arrow B3, while the hot air indicated by the solid line arrow C is sucked by the hot air fan 6 at the center of the center. The basic hot air flow moving in the direction is shown.

  The flow of the hot air in this case will be described in more detail. Of the hot air blown out in the direction of the thick arrow A from each blowout port 8b, it hits the left and right side walls 2c, 2d and the bottom wall 2b having a normal flat surface shape. The hot air flows in a straight line along the flat wall surface and moves forward in the warehouse. On the passage side of the bottom shown in FIG. 2, the direction of the solid arrow B2 and the center shown in FIG. Then, it flows in the direction of the solid line arrow B3 and then flows in the direction of the solid line arrow C as described above to circulate.

  On the other hand, the cross-sectional shape of the peripheral wall surface forming the “kamaboko-shaped” curved surface shape S as a curved surface shape portion as shown in FIG. 1 has a curvature with respect to the circumferential direction along the rotation direction R of the so-called hot air fan 6. Is formed. Accordingly, the hot air blown toward the ceiling wall 2a (in the direction of the thick arrow A) is in contact with the ceiling wall 2a in a normal direction of a predetermined angle and is mainly blown obliquely upward (FIG. 2). (Refer to FIG. 4), after hitting the “kamaboko” curved surface of the ceiling wall 2a, the flow moves forward along the curved surface shape S, and a twisting action is generated in the flow of the hot air as indicated by a solid arrow B1. .

  Thus, the hot air on the passage side in the upper part of the interior promotes the twisting action while weakening the straightness, and eventually a vortex is generated. As a result, it is circulated so as to enhance the stirring effect of the hot air and fill the interior, and this spills over the entire interior and effectively acts to make the heating distribution in the interior uniform.

As described above, the first embodiment has the following effects.
By forming, for example, a “kamaboko-shaped” curved surface shape S on the ceiling wall 2a of the peripheral wall surface of the oven chamber 2 from which hot air is blown out from the hot air circulation unit 5, as a curved surface shape portion having a concave inside. The hot air blown into the interior abuts on the inner surface of the ceiling wall 2a, and then flows along the curved surface shape S to generate a torsional flow. Can be generated. As a result, it is possible to circulate the hot air without any unevenness in the inside of the cabinet, to promote uniform heating distribution, and to perform hot air oven heating of food efficiently and with good finish.

  The ceiling wall 2 a is one of the peripheral wall surfaces directly hit by the hot air blown from the hot air circulation unit 5, and the cross-sectional shape of the wall surface that forms the curved surface shape S is along the rotation direction R of the hot air fan 6. It is formed with a curvature with respect to the circumferential direction, and the hot air flowing along the curved surface shape S can be smoothly and reliably guided in the twisting direction.

<Modification>
FIG. 4 is a view corresponding to FIG. 1 showing a modified example. The substantially same parts as those of the first embodiment are denoted by the same reference numerals, description thereof is omitted, and different points will be described.
In the above embodiment, the curved surface shape S of the ceiling wall 2a has a “kamaboko” shape, whereas the curved surface shape portion in this embodiment has a ceiling wall 2f having a “dome-shaped” curved surface shape W, for example. The other configurations are common. This is because the periphery has a curved shape that is basically circular compared to the “Kamaboko type”, so that the hot air has a different twisting action depending on the position of the blown hot air, etc. The improvement of the effect can be expected and the heating distribution can be made more uniform.

  In addition, as other curved surface shapes, various developments such as a parabolic parabolic curved surface shape (see FIG. 10) described later and a catenary (surface) shape are possible. Further, the curved surface shape is not limited to the ceiling wall but can be provided on any one of the peripheral walls or on the entire surface. However, when the ceiling wall 2a and the bottom wall 2b have a curved shape, they are arranged so as to face the square dish 10 on which food is placed, so that hot air in the plane direction of the square dish 10 can be diffused, and uneven heating is suppressed. This is particularly effective for cooking.

<Different modification>
FIG. 5 is a view corresponding to FIG. 3 showing a different modification, in which the means for supporting and fixing the square dish 10 is improved to further improve the effect of stirring hot air.
That is, in the first embodiment, as shown in FIG. 3, the peripheral portion of the plate 10 is placed and fixed on the shelf 11 in a substantially close contact state. There is a configuration in which the distribution of hot air between them is not substantially performed.

  On the other hand, the modified example shown in FIG. 5 has a configuration in which the shelf 12 is divided into two in the longitudinal direction, and the divided shelves 12a and 12b are formed at positions separated from each other to ensure the gap 13. Furthermore, in the present embodiment, the left and right side walls 2g, 2h of the oven cabinet 2 are formed in a curved shape that bulges outward, and the portion with the largest inward depression is considered to correspond to the gap 13. Yes. Therefore, the gap 13 between the divided shelf portions 12a and 12b can be formed with a large gap including the depressions of the side walls 2g and 2h, and can be set to a desired size.

  Thus, even when the square dish 10 is placed and fixed on the divided shelf portions 12a and 12b on both sides, the gap 13 is not concealed as shown in FIG. A state in which the plate 10 communicates vertically is maintained. Since the lower (bottom wall side) outlet 8b is formed with a larger number of through holes than the central portion (see FIG. 1), a part of the hot air flows upward (from the central portion side) through the gap 13. ) (Shown by a solid arrow B4), and mixing and stirring are performed with a linear hot air flow (shown by a solid arrow B3).

In addition, although not shown in the figure, in the upper passage on the ceiling side, similarly, a large amount of hot air flows from the upper side through the gap 13 toward the lower side (center side), and the mixing and stirring of the hot air is promoted.
As a result, in the cooking with energization driving to the hot air circulation unit 5, a part of the circulating hot air circulates while mixing and stirring the hot air by circulating in the vertical direction from the gap 13 to the door 4. The gap 13 functions as a hot air ventilation part, and even when the square plate 10 is arranged in two stages and the hot air circulation is poor in the cabinet, uneven heating due to uniform heating is caused. Suppressed cooking can be performed reliably.

  As a result, a part of the hot air circulates through the gap 13 from the side of the interior while mainly using the conventional basic hot air flow (indicated by the arrows A, B, and C in FIG. 2). A good stirring effect can be expected. Moreover, the hot air in the upper passage flows so as to fill the inside of the passage (inside the chamber) due to the twisting action of the curved surface shape S with respect to the conventional linear flow as already described in FIG. The distribution of hot air from the gap 13 is further promoted. In addition, since a part of hot air having a sufficient amount of heat that has just been blown out from the hot air circulation unit 5 can be circulated through the gap 13 while being mixed and stirred, it can be efficiently and uniformly heated throughout the entire chamber. It is even more effective, and cooking by hot air oven heating can be finished with good uniformity.

  The left and right side walls 2g and 2h have curved shapes that are recessed inward in order to increase the amount of ventilation through the gap 13, but this may be provided according to the amount of ventilation, the shape of the shelf 12, etc. Other suitable shapes are possible. For example, a curved shape as in the present embodiment is advantageous in that the flow of hot air flowing along the side wall is smooth, or a curved surface shape of “kamaboko” may be adopted for the side wall. It can be implemented with various modifications.

  6 to 9 show the second and third embodiments of the present invention with respect to the above embodiment, and the same reference numerals are given to substantially the same parts as those in the first embodiment, and the description is omitted. The differences will be explained.

(Second Embodiment)
6 and 7 show a second embodiment of the heating cooker equipped with a flat heater 14 effective for grill cooking, in which FIG. 6 is a longitudinal front view showing a schematic configuration of the heating cooker, and FIG. It is the external appearance perspective view which looked at the oven cabinet 2 from upper direction. The flat heater 14 is generally provided in close contact with the outer wall surface of the ceiling wall 2a. Therefore, in order to obtain a flat shape, for example, a heater coil is wound around a flat mica plate and sandwiched between mica plates from both sides.

  However, in the present embodiment, as described in the first embodiment, the ceiling wall 2a is in a heating cooker having a “kamaboko-shaped” curved surface shape S, and the above-described one flat heater 14 is used as it is. It is not preferable to make it adhere to the outer wall surface of 2a. That is, when the flat heater 14 is configured as a single plate, the flat heater has a larger curvature at both ends, or has to be mounted according to a different curvature as appropriate along the curved surface shape S of the ceiling wall 2a. Different bending portions are generated at a plurality of 14 locations, and stress is concentrated there. Therefore, not only is it difficult and troublesome to make the installation work in close contact with the ceiling wall 2a, but there is also a concern about the influence on the life such as damage to the heater coil and the mica plate.

  Therefore, in the present embodiment, the flat heater 14 is divided into a plurality along the curved surface direction of the curved surface shape S, which is a curved surface shape portion. For example, in this embodiment, the flat heater 14 is divided into three parts. It is set as the structure which attached the part heater 14a, the surrounding part heaters 14b of the both sides which are the surrounding parts, and 14c. In this case, when the “kamaboko-shaped” curved surface shape S is bilaterally symmetric, the normal heaters 14b and 14c are substantially in the same form.

  Thus, the central heater 14a may correspond to a gently curved surface (small curvature) centered on the top of the curved surface shape S, and the peripheral heaters 14b and 14c have a larger curvature than the central portion. A configuration corresponding to a curved surface may be used. In this case, the length F of the central heater 14a having a gently curved surface is made longer than the lengths G1 and G2 of the peripheral heaters 14b and 14c (F> G1 = G2), and the ceiling wall 2a having different curvatures. Consider mounting to. On the other hand, the output of the central heater 14a is set smaller than the peripheral heaters 14b and 14c. This output setting can be easily set by changing the output density. For example, by changing the winding density of the heater coil, it can be easily set regardless of the length of the heater.

  Thus, by making the planar heater 14 into a plurality of divided configurations, problems due to large curvatures and different curvatures as in the single plate configuration can be avoided, and the heaters 14a, 14b, 14c divided into three are respectively provided. It can be attached to the ceiling wall 2a in a state where only one bending or simple bending shape is required and each curvature can be reduced. Therefore, an oven having a curved surface shape S is effective in that the stress applied to the bent portion can be reduced and an improvement effect on cracks and the like can be expected, the adhesiveness is excellent, the heating efficiency can be improved, and the mounting is easy. The structure of the storage 2 can be easily handled.

  On the other hand, since the output of the central heater 14a is set to be smaller than that of the peripheral heaters 14b and 14c, it is possible to avoid heating concentration on the central side which is normally inwardly concave and to prevent uneven heating of food. It works effectively for uniform heating of the entire interior.

  As the curved surface shape portion, a quadratic curved surface such as a spherical shape or a parabolic shape can be adopted instead of the “kamaboko type”. In this case, the curvature becomes large at the center (top) of the quadratic curved surface, which makes it difficult to make a close attachment structure. In that case, in addition to dividing the planar heater into a plurality along the curved surface direction as described above, the length of the heater at the central portion is shortened while the length of the heater at the peripheral portion is increased, respectively. The heater can be attached without difficulty by using a divided configuration having a length corresponding to the curvature of the heater.

(Third embodiment)
FIGS. 8 and 9 show a third embodiment of the present invention, in which FIG. 8 is a view corresponding to FIG. 6, and FIG. 9 is a view corresponding to FIG.
In this embodiment, as shown in FIG. 8, microwaves from the magnetron 15 can be irradiated into the chamber from below the oven chamber 2, and this irradiation direction is a curved surface shape as a curved surface shape portion of the ceiling wall 2a. It is arranged opposite to S and has the same configuration as the first embodiment, such as an oven circulation unit.

  More specifically, the magnetron 15 as a heating means is installed outside the cabinet and communicates with the bottom wall 2b of the oven cabinet 2 through the waveguide 16 in an open manner. On the upper surface side of the bottom wall 2b, a bottom plate 17 made of another member is placed and fixed so as to form a predetermined space. The bottom plate 17 is formed in a flat shape with a microwave-transmitting material, for example, heat-resistant glass, and an anti-italic body 18 for reflecting and stirring microwaves is rotated in the space between the bottom plate 17 and the bottom wall 2b. It is configured to be possible and is rotationally driven by a motor 19.

  Thus, when cooking by microwave, a dedicated square dish made of glass or the like that normally transmits microwaves is placed through an appropriate shelf (none of which is shown), and the square dish is placed on the square dish. Place food and start driving. The magnetron 15 is driven, and the generated microwave is supplied into the oven cabinet 2 through the waveguide 16. In this case, the microwave is reflected and agitated by the rotation of the anti-italic body 18 and is supplied to the inside through the bottom plate 17 widely and evenly. The microwave is effectively irradiated to the food to perform cooking.

  By the way, in the present embodiment, the ceiling wall 2a has a “kamaboko-shaped” curved surface shape S which is common to the first embodiment. Therefore, as shown in FIG. 9, it is easy to reflect the microwave that reaches the wall surface of the ceiling wall 2a, particularly in the left-right direction, and to direct it to the inner side (see a propagation locus D described later). Therefore, in FIG. 9, the curvature of the curved surface shape S is obtained so as to concentrate the reflected microwave at the substantially central portion of the bottom plate 17, and in the drawing, of the microwaves supplied into the chamber In particular, a plurality of microwave propagation trajectories D in the left-right direction are shown.

  In this way, the entire microwave can be concentrated in the central region H indicated by the two-dot chain line on the bottom plate 17, so that the heating action at the central portion can be strengthened, and the food is normally arranged in the center. The heating action can be effectively performed. In addition, the curved surface shape S of the ceiling wall 2a can utilize a configuration useful for achieving uniform heating of the hot air oven by the hot air circulation unit 5 as described in detail in the first embodiment, and is equipped with heating means by the magnetron 15. As a cooking device, the convenience can be further enhanced.

<Modification>
FIG. 10 is a view corresponding to FIG. 9 showing a modification of the third embodiment, and has a curved surface shape portion Z having a curved surface shape Z formed of a “parabolic shape” that draws a parabola, for example, on the ceiling wall 2i. The others are the same as the above embodiment.

  Thus, as can be understood from the microwave propagation locus E shown in the figure, it is excellent in that the microwaves can be concentrated more in the central region H of the bottom plate 16 in almost the entire front, rear, left, and right circumferences, and more concentrated heating is applied to the central part. Can be strengthened.

  However, the curved surface shape Z is not limited to this embodiment, and for example, the curved surface shape Z can be diverted even in the “dome shape” disclosed in FIG. 4. Further, the curved surface shape Z is not limited to the ceiling wall 2h as in the above embodiment, but can be provided, for example, on the left side wall 2c. In this case, a microwave irradiation port is provided on the opposite right side wall 2d side. What is necessary is just to provide, and also the concentration area | region of a microwave can be set to the appropriate position in a store | warehouse | chamber.

  Note that the present invention is not limited to the embodiments described above and shown in the drawings. For example, the embodiments may be appropriately combined. Specifically, as the curved surface shape portion, for example, a “kamaboko-shaped” curved surface shape as a whole, the curved surface is composed of a large number of polygons (surfaces) to reduce residual stress and generate distortion during heating. It is also possible to form such a shape that a groove is formed along the twist direction of the hot air that is restrained or hits the curved surface shape to enhance the flow in the twist direction. In addition, the curved surface shape can be variously modified within a range not departing from the gist of the present invention, such as adopting a quadratic curved surface or a part of a suspended curved surface.

The front view of the state which removed the door of the heating cooker which shows 1st Example of this invention Longitudinal side view showing the cross-sectional configuration excluding the door Similarly cross-sectional plan view FIG. 1 equivalent view showing a modification FIG. 3 equivalent view showing a different modification Longitudinal front view showing a second embodiment of the present invention External perspective view of the oven cabinet FIG. 6 equivalent view showing a third embodiment of the present invention. FIG. 1 equivalent diagram for explaining the operation FIG. 9 equivalent diagram showing a modification

Explanation of symbols

  In the drawings, 1 is a housing, 2 is an oven cabinet, 2a, 2f and 2i are ceiling walls, 2b is a bottom wall, 2c and 2g are left walls, 2d and 2h are right walls, 4 is a door and 5 is a hot air circulation unit. , 6 is a hot air fan, 7 is a hot air heater, 8a is an inlet, 8b is an outlet, 10 is a square plate, 11 and 12 are shelves, 13 is a gap (ventilating portion), 14 is a flat heater, 15 is a magnetron, Reference numeral 17 denotes a bottom plate, and 18 denotes an italic body.

Claims (8)

An oven that is open in the housing and formed into a rectangular box,
In order to heat the food stored in the oven cabinet with a hot air oven, a hot air circulation unit composed of a heater and a hot air fan is provided,
A cooking device according to claim 1, wherein a curved surface portion having a concave inside is formed on at least one of peripheral walls of an oven where hot air is blown from the hot air circulation unit.   2. The cooking device according to claim 1, wherein the peripheral wall surface having the curved surface portion is a peripheral wall surface directly hit by hot air blown from the hot air circulation unit.   The cooking device according to claim 1 or 2, wherein the cross-sectional shape of the peripheral wall surface having the curved surface portion is formed with a curvature with respect to a circumferential direction along a rotating direction of the hot air fan.   A square plate for placing food, which is placed and fixed on a shelf protruding from the peripheral wall of the oven cabinet, and allows hot air to circulate vertically between the shelf and the peripheral edge of the plate The heating cooker according to any one of claims 1 to 3, wherein a portion is formed.   The cooking device according to any one of claims 1 to 4, wherein the outer wall surface of the peripheral wall surface having the curved surface portion is provided with a flat heater divided into a plurality along the curved surface direction.   6. The heating cooker according to claim 5, wherein the heater output obtained by dividing the flat heater is smaller on the central heater side than on the peripheral portion.   The cooker according to claim 5, wherein when the curved surface portion is a quadratic curved surface, the length of the divided flat heater is shorter on the central heater side than on the peripheral portion.   6. A magnetron for microwave heating the food stored in the oven cabinet, wherein the microwave irradiation direction in the cabinet is arranged opposite to the peripheral wall surface having the curved surface shape portion. The cooking device according to crab.

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