JP2011242092A - Cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooker in which temperature of a heater and the surrounding member can be controlled even if the heater is continuously energized with normal power, and which performs efficient heating cooking with simple constitution.SOLUTION: The cooker includes: a heating chamber 10; an upper heater 12 heating object to be heated in the heating chamber 10; a circulation fan 15 circulating a heating medium in the heating chamber 10 by sucking the heating medium in the heating chamber 10 and blowing out the heating medium to the vicinity of the upper heater 12; an upper temperature sensor 24 detecting temperature of a top plane panel 10a of the vicinity of the upper heater 12; and a control part controlling the upper heater 12 and the circulation fan 15; The control part brings output of the upper heater 12 into a stationary state, also, controls air volume of the circulation fan 15 based on temperature of the top plane panel 10a of the vicinity of the upper heater 12 detected by the upper temperature sensor 24 thereby controlling temperature of the top plane panel 10a being the peripheral member of the upper heater 12 to the target temperature.

Description

  The present invention relates to a cooking device.

  2. Description of the Related Art Conventionally, as a heating cooker, there is a heating cooker equipped with a fan that circulates hot air in a heating chamber by sucking a heat medium in the heating chamber and blowing it back into the heating chamber (for example, Japanese Patent Laid-Open No. 10-146280 (Patent Document). 1)). In the heating cooker, a heater is disposed on the upper side of the heating chamber, and the heat medium from the fan is blown out toward the lower space of the heater and the heater.

  However, in the heating cooker, the air volume of the fan that circulates the hot air in the heating chamber is constant, and in order to prevent abnormal overheating of the heater and its peripheral members, the power input to the heater is limited and the heater is controlled on and off. Therefore, there is a problem that the food that is to be heated cannot be efficiently heated.

Japanese Patent Laid-Open No. 10-146280

  Accordingly, an object of the present invention is to provide a heating cooker that can control the temperature of the heater and its peripheral members even when the heater is continuously energized with steady power, and can perform efficient cooking with a simple configuration. It is in.

In order to solve the above problems, the heating cooker of the present invention is:
A heating chamber;
A heater for heating an object to be heated in the heating chamber;
A circulation fan for circulating the heat medium in the heating chamber by sucking the heat medium in the heating chamber and blowing it out in the vicinity of the heater;
A temperature sensor for detecting the temperature of the heater or the temperature in the vicinity of the heater;
A controller for controlling the heater and the circulation fan;
The control unit sets the output of the heater to a steady state, and controls the air volume of the circulation fan based on the temperature of the heater detected by the temperature sensor or the temperature in the vicinity of the heater. Or at least one of the temperatures of members in the vicinity of the heater is controlled to a target temperature.

  According to the above configuration, at the time of cooking using the radiant heat of the heater and hot air circulation, the control unit controls the heater so that the output of the heater is in a steady state, and the temperature of the heater detected by the temperature sensor or the temperature in the vicinity of the heater. Based on the above, the air temperature of the circulation fan is controlled to control the heater temperature to the target temperature. Therefore, even when the heater is continuously energized with steady power, at least one of the temperature of the heater or the temperature of the member in the vicinity of the heater can be controlled by controlling the air volume of the circulation fan. Accordingly, since the power input to the heater is not limited or the heater is not turned on / off, a complicated heater control unit is not required, and efficient cooking can be performed with a simple configuration. In addition, abnormal overheating of the heater and its peripheral members can be prevented.

Moreover, in the heating cooker of one embodiment,
The heater is partitioned by a top plate on the upper side of the heating chamber, and includes a heater storage section in which the heater is stored.
The circulation fan blows out the heat medium sucked from the heating chamber toward the upper side of the heating chamber and the vicinity of the top plate.

  According to the embodiment, the heater is stored in the heater storage section partitioned by the top plate above the heating chamber, and the heat medium sucked from the heating chamber by the circulation fan toward the vicinity of the top plate partitioning the heater storage section. To the upper side of the heating chamber. As a result, even when the heater is continuously energized with steady power, the temperature of the top plate, which is the heater and its peripheral members, is controlled to the target temperature by controlling the air volume of the circulation fan, and the heater and the members near the heater including the top plate are controlled. Abnormal overheating can be prevented.

Moreover, in the heating cooker of one embodiment,
The heater is disposed on the upper side of the heating chamber,
The circulation fan blows out the heat medium sucked from the heating chamber toward the upper space of the heater.

  According to the embodiment, the circulation fan blows out the heat medium sucked from the heating chamber toward the upper space of the heater disposed on the upper side of the heating chamber. Heat outflow from the outside can be suppressed, and heat loss can be reduced.

Moreover, in the heating cooker of one embodiment,
A plate-like heat conducting member disposed on the upper side of the heating chamber and in contact with the heater;
The circulation fan blows out the heat medium sucked from the heating chamber toward the upper space of the plate-like heat conduction member.

  According to the above embodiment, the object to be heated is heated by the radiant heat from the plate-like heat conduction member heated by the heater, and the circulation fan faces the upper space of the plate-like heat conduction member in contact with the heater. And blow hot air. As a result, a part of the heat medium blown out from the circulation fan hits the upper side of the plate-like heat conducting member. Therefore, even when the heater is continuously energized with steady power, the heater and the plate-like heat conduction member are controlled to the target temperature by controlling the air volume of the circulation fan to the target temperature of the plate-like heat conduction member. It is possible to prevent abnormal overheating.

Moreover, in the heating cooker of one embodiment,
The heater is disposed above the heating chamber,
At least a part of the heater is exposed to the heating chamber side.

  According to the above-described embodiment, at least a part of the heater arranged on the upper side of the heating chamber is exposed to the heating chamber side, so that the direct radiation heat from the heater is controlled while controlling the temperature of the heater and its peripheral members. Thus, the object to be heated can be heated and the heating efficiency can be improved.

  As is clear from the above, according to the heating cooker of the present invention, the temperature of the heater and its peripheral members can be controlled even if the heater is continuously energized with steady power, and efficient cooking with a simple configuration. The cooking device which can do is realizable.

FIG. 1 is a perspective view of the heating cooker according to the first embodiment of the present invention as seen from the front and obliquely above. FIG. 2 is a schematic cross-sectional view seen from the front of the cooking device. FIG. 3 is a control block diagram of the cooking device. FIG. 4 is a schematic cross-sectional view seen from the front of the heating cooker according to the second embodiment of the present invention. FIG. 5: is the cross-sectional schematic diagram seen from the right side of the heating cooker of 3rd Embodiment of this invention. 6 is an enlarged view of a main part of the heating cooker shown in FIG. FIG. 7 is a schematic cross-sectional view of the cooking device as seen from the line VII-VII in FIG.

  Hereinafter, the cooking device of the present invention will be described in detail with reference to the illustrated embodiments.

[First Embodiment]
FIG. 1: has shown the perspective view seen from the front diagonally upper direction of the heating cooker of 1st Embodiment of this invention.

  In the cooking device of the first embodiment, as shown in FIG. 1, a door 2 is attached to the front surface of a rectangular parallelepiped casing 1 so as to rotate about a lower end side. A handle 3 is attached to the upper portion of the door 2 and a heat-resistant glass 4 is attached to the approximate center of the door 2. An operation panel 5 is provided on the right side of the door 2. The operation panel 5 includes a liquid crystal display unit 6 and a dial 7. An exhaust duct 8 is provided on the upper side of the casing 1 and on the right rear side. Further, a dew receptacle 9 is detachably attached below the door 2 of the casing 1.

  Moreover, FIG. 2 has shown the cross-sectional schematic diagram seen from the front of the said heating cooker. As shown in FIG. 2, a heating chamber 10 having an opening on the front surface is arranged in the casing 1. The heating chamber 10 has an opening on the front surface that is opened and closed by the door 2.

  On the upper side of the heating chamber 10, there is provided an upper heater accommodating portion 11 that accommodates an upper heater 12 for heating the inside of the heating chamber 10 from the upper side, while heating the inside of the heating chamber 10 from the lower side below the heating chamber 10. For this purpose, a lower heater storage portion 13 is provided in which the lower heater 14 is stored.

  The top panel 10a as an example of the top plate of the heating chamber 10 functions as a partition that separates the space in the upper heater housing 11 and the space in the heating chamber 10, and is heated and heated by the upper heater 26. It functions also as a radiation plate which irradiates the to-be-heated material in the chamber 10 with radiant heat.

  Similarly, the bottom panel 10 b of the heating chamber 10 functions as a partition wall that separates the space in the lower heater housing portion 13 from the space in the heating chamber 10, and is heated by the lower heater 14 to be heated in the heating chamber 10. It also functions as a radiation plate that radiates heat to objects.

  An upper temperature sensor 24 is provided on the top panel 10a, and the temperature of the top panel 10a is detected by the upper temperature sensor 24.

  In addition, a tray 21 guided by a guide unit (not shown) is inserted in the middle of the heating chamber 10. The tray 21 bisects the space in the heating chamber 10 up and down. And the cooking net | network 22 is mounted on the tray 21, and the to-be-heated material 20 is placed in the approximate center of the cooking net | network 22. FIG. In this way, the article to be heated 20 is accommodated in the heating chamber 2 at a distance from the tray 21.

  A suction port 16 is provided on the upper right side wall in the heating chamber 10 separated by the tray 21, and a blower port 17 is provided on the upper side of the suction port 16. A circulation fan 15 is disposed on the right side and outside of the heating chamber 10. The circulation fan 15 sucks the heat medium in the heating chamber 10 from the suction port 16 and blows it out from the blowout port 17 toward the top panel 10a.

  Here, the heating medium may be heated air, may be heated air containing water vapor, may be air containing superheated steam heated to 100 ° C. or higher, and The main component may be superheated steam heated to 100 ° C. or higher.

  FIG. 3 shows a control block diagram of the cooking device.

  As shown in FIG. 3, the cooking device includes a control unit 100 including a microcomputer and an input / output circuit. The control unit 100 controls the operation panel 3, the circulation fan 15, the upper heater 12, the lower heater 14, and the like based on an operation input signal from the operation panel 5 and detection signals from the upper temperature sensor 24 and the internal temperature sensor 25. To do.

  In the cooking device having the above-described configuration, when the upper heater 12 is energized by the control unit 100 during cooking, and the top panel 10a detected by the upper temperature sensor 24 reaches a predetermined temperature, the circulation fan 15 is operated. Start. Thereby, the radiant heat from the top panel 10a heated by the upper heater 12 heats the article 20 to be heated. At this time, as shown in FIG. 2, in the space above the tray 21 in the heating chamber 10, the heat medium blown out from the circulation fan 15 toward the vicinity of the top panel 10a is heated while being heated by the top panel 10a. It flows downward along the left side wall of the chamber 10, flows under the object to be heated 20, and is sucked again from the suction port 16 on the right wall surface of the heating chamber 10. Thereby, the to-be-heated material 20 is heated with a heat carrier from the upper side and the lower side.

  Here, the lower heater 14 may be energized, and the radiant heat from the bottom panel 10 b heated by the lower heater 14 may be used for heating the object to be heated 20 via the tray 21.

  In addition, you may provide the guide part which has a curved surface which guides the hot air which blows off from the blower outlet 17 provided in the upper side of the right side wall above the left side wall of the heating chamber 10. As shown in FIG. Thereby, circulation of the heat medium in the heating chamber 10 is performed more smoothly.

  According to the cooking device configured as described above, during heating cooking using the radiant heat of the upper heater 12 and hot air circulation, the control unit 100 controls the upper heater 12 to set the output of the upper heater 12 to a steady state, thereby circulating the fan 15. Hot air is blown out toward the upper surface panel 10a partitioning the upper side of the heating chamber 110 and the upper heater storage portion 11 from the top. Then, based on the temperature of the top panel 10a in the vicinity of the upper heater 12 detected by the upper temperature sensor 24, the temperature of the top panel 10a is controlled to the target temperature by controlling the air volume of the circulation fan 15. Specifically, when the temperature of the top panel 10a exceeds the upper limit temperature in the predetermined temperature range, the air volume of the circulation fan 15 is increased to increase the amount of heat exchange between the top panel 10a and the heat medium. Lower the temperature of the panel 10a. On the other hand, when the temperature of the top panel 10a falls below the lower limit temperature of the predetermined temperature range, the air volume of the circulation fan 15 is reduced, the amount of heat exchange between the top panel 10a and the heat medium is reduced, and the top panel 10a Increase the temperature. In this embodiment, the predetermined temperature range is a temperature range around 500 ° C.

  Thus, even if the upper heater 12 is continuously energized with steady power, the temperature of the top panel 10a, which is a peripheral member of the upper heater 12, can be controlled to the target temperature by controlling the air volume of the circulation fan 15, and the temperature of the upper heater 12 is also increased. It can be controlled indirectly. Therefore, since the power input to the heater is not limited or the heater is not turned on / off, a complicated heater control unit is not required, and efficient cooking can be performed with a simple configuration. Further, abnormal overheating of the upper heater 12 and members in the vicinity of the upper heater 12 including the top panel 10a can be prevented.

  Moreover, since the space in the heating chamber 110 is divided into upper and lower portions by the tray 21 and the article to be heated 20 is heated by radiant heat and hot air circulation in the upper space of the tray 21, the cooking time can be shortened.

  Moreover, the heating cooking which heats both the surface of the to-be-heated material 20 and a back surface by radiant heat and a hot air circulation with one heat source (upper heater 12) can be performed.

[Second Embodiment]
FIG. 4: has shown the cross-sectional schematic diagram seen from the front of the heating cooker of 2nd Embodiment of this invention. The appearance of the cooking device of the second embodiment is the same as that of the cooking device of the first embodiment, and FIG. Moreover, the heating cooker of this 2nd Embodiment is carrying out the structure same as the heating cooker of 1st Embodiment except for an upper heater and its periphery, and the same structure part attaches | subjects the same reference number. .

  As shown in FIG. 4, the heating cooker according to the second embodiment has a heating chamber 10 having an opening on the front surface disposed in the casing 1. An upper heater portion 42 for heating the inside of the heating chamber 10 from the upper side is disposed on the upper side in the heating chamber 10. In addition, a lower heater storage portion 13 that stores a lower heater 14 for heating the inside of the heating chamber 10 from the lower side is provided below the heating chamber 10. The upper heater section 42 is a composite having a heater and a plate-like heat conducting member in contact with the heater, but a surface heater or the like may be used.

  The bottom panel 10b of the heating chamber 10 functions as a partition that separates the space in the lower heater housing 13 and the space in the heating chamber 10, and is heated by the lower heater 14 to be heated in the heating chamber 10. It also functions as a radiation plate that irradiates 20 with radiant heat.

  An upper temperature sensor 43 is provided in the upper heater section 42, and the temperature of the upper heater section 42 is detected by the upper temperature sensor 43.

  In addition, a tray 21 guided by a guide unit (not shown) is inserted in the middle of the heating chamber 10. The tray 21 bisects the space in the heating chamber 10 up and down. And the cooking net | network 22 is mounted on the tray 21, and the to-be-heated material 20 is placed in the approximate center of the cooking net | network 22. FIG.

  A suction port 16 is provided on the upper right side wall in the heating chamber 10 separated by the tray 21, and a blower port 17 is provided on the upper side of the suction port 16. A circulation fan 15 is disposed on the right side and outside of the heating chamber 10. The circulation fan 15 sucks the heat medium in the heating chamber 10 from the suction port 16 and blows it out from the blowout port 17 toward the upper space of the upper heater portion 42.

  According to the cooking device having the above configuration, the circulation fan 15 blows out the heat medium sucked from the heating chamber 10 toward the upper space of the upper heater portion 42 disposed on the upper side in the heating chamber 10. The heat transfer to the upper part of the part 42 can be suppressed, heat outflow from the upper part of the heating chamber 10 to the outside can be suppressed, and heat loss can be reduced.

  Further, the circulation fan 15 blows hot air toward the upper space of the upper heater portion 42, whereby a part of the heat medium blown from the circulation fan 15 hits the upper side of the upper heater portion 42. As a result, even if the heater of the upper heater unit 42 is continuously energized with steady power, the temperature of the upper heater unit 42 (the plate-like heat conduction member that is the heater and its peripheral members) is controlled by the air volume control of the circulation fan 15. Can be controlled. Thereby, since the input power of the heater is not limited or the heater is not turned on / off, a complicated heater control unit is not required, and efficient cooking can be performed with a simple configuration. In addition, abnormal overheating of the heater of the upper heater portion 42 and the plate-like heat conducting member can be prevented.

  Moreover, since the space in the heating chamber 10 is divided into upper and lower portions by the tray 21 and the object to be heated 20 is heated by radiant heat and hot air circulation only in the upper space of the tray 21, the heating efficiency is improved and the cooking time is shortened. be able to.

  Moreover, the heating cooking which heats both the surface of the to-be-heated material 20 and a back surface by a radiant heat and a hot air circulation with one heat source (upper heater part 42) can be performed.

  Also in the second embodiment, the heat medium may be heated air, heated air containing water vapor, or air containing superheated water vapor heated to 100 ° C. or higher. Further, it may be mainly superheated steam heated to 100 ° C. or higher.

  In addition, a radiating fin that promotes heat exchange between the heat medium and the upper heater unit 42 may be provided on the upper side of the upper heater unit 42 where a part of the heat medium blown out from the circulation fan 15 hits. In this case, the controllability of the temperature of the upper heater portion 42 by controlling the air volume of the circulation fan 15 is improved.

[Third Embodiment]
FIG. 5 shows a schematic cross-sectional view seen from the right side of the heating cooker according to the third embodiment of the present invention, and FIG. 6 shows an enlarged view of the main part of the heating cooker shown in FIG. The appearance of the cooking device according to the third embodiment is similar to that of the cooking device according to the first embodiment.

  In the heating cooker according to the third embodiment, a heating chamber 110 having an opening on the front surface is disposed in the casing 101 as shown in FIGS. On the top panel 110a on the upper side of the heating chamber 110, bowl-shaped upper heater covers 131 and 132 are provided in parallel and at a predetermined interval along the left-right direction (the direction perpendicular to the paper surface in FIG. 5). . The cross section of the bowl-shaped upper heater covers 131 and 132 has a trapezoidal shape extending from the upper side to the lower side, and the lower side of the upper heater covers 131 and 132 is open to the heating chamber 110 side. In the upper heater covers 131 and 132, rod-shaped upper heaters 112A and 112B for heating the inside of the heating chamber 110 from above are arranged. The upper heaters 112A and 112B are miraclon heaters in which a heater element is housed in a crystallized glass tube.

  Further, a cover 133 is provided so as to cover the upper heater covers 131 and 132, and a space surrounded by the cover 133, a part of the top panel 110a on the lower side and the upper heater covers 131 and 132. Is formed. The inclined surface of the upper heater cover 131 facing the space is provided with a plurality of holes 131a along the left-right direction (the direction perpendicular to the paper surface in FIG. 5) on the inclined surface of the upper heater cover 131 and the inclined surface of the upper heater cover 132 facing the space. Are provided with a plurality of holes 132a along the left-right direction. As a result, the cover 133, a part of the top panel 110 on the lower side, and the upper heater covers 131 and 132 form a ventilation path 118 from the outlet 117 described later to the heating chamber 110. The plurality of holes 131a and 132a may be round holes or slits, and the shape and size of the holes may be appropriately set.

  An upper temperature sensor 143 is provided on the top panel 110a of the heating chamber 110, and the temperature of the top panel 110a is detected by the upper temperature sensor 143.

  In addition, a tray 121 guided by a guide unit (not shown) is inserted in the middle of the heating chamber 110. The tray 121 bisects the space in the heating chamber 110 up and down. Then, the cooking net 122 is placed on the tray 121, and the article 120 to be heated is placed in the approximate center of the cooking net 122.

  In addition, a suction port 116 is provided in the upper right wall in the heating chamber 110 divided by the tray 121, and a cover 133 and a part of the top panel 110 below the suction port 116 are provided above the suction port 116. There are four air outlets 117 that open toward the ventilation path 118 formed between the two. A circulation fan 15 is arranged on the right side and outside of the heating chamber 110. The circulation fan 115 sucks the heat medium in the heating chamber 110 from the suction port 116 and blows it out from the blowout port 117 into the ventilation path 118. The heat medium blown into the ventilation path 118 is blown into the heating chamber 110 from the plurality of holes 131a and 132a. At this time, a part of the heat medium is in contact with the upper heaters 112A and 112B, heat exchange is performed, and the heat medium is heated.

  Then, the heat medium heated by the upper heaters 112 </ b> A and 112 </ b> B blows out toward the front door 102 side and the rear wall surface and wraps the object to be heated 120.

  Then, as shown in FIG. 7, the heat medium blown out from the plurality of holes 131a and 132a flows downward along the front and rear wall surfaces of the heating chamber 110, flows below the object to be heated 120, and is again heated. 110 is sucked from a suction port 116 on the right wall surface of 110. Thus, the object to be heated 120 is heated by hot air from the upper side and the lower side, and the object to be heated 120 is heated by radiant heat directly radiated from the upper heaters 112A and 112B.

  Also in the third embodiment, the heat medium may be heated air, heated air containing water vapor, or air containing superheated water vapor heated to 100 ° C. or higher. Further, it may be mainly superheated steam heated to 100 ° C. or higher.

  According to the cooking device having the above configuration, even if the upper heaters 112A and 112B are continuously energized with steady power, the temperature of the top panel 110a, which is a peripheral member of the upper heaters 112A and 112B, is controlled by the air volume control of the circulation fan 115. The temperature can be controlled, and the temperatures of the upper heaters 112A and 112B can also be indirectly controlled. Thereby, since the input power of the heater is not limited or the heater is not turned on / off, a complicated heater control unit is not required, and efficient cooking can be performed with a simple configuration. Further, it is possible to prevent abnormal overheating of the upper heaters 112A and 112B and the members near the upper heaters 112A and 112B including the top panel 110a.

  Further, since the upper heaters 112A and 112B arranged on the upper side of the heating chamber 110 are exposed to the heating chamber 110 side, the upper heaters 112A and 112B are controlled while controlling the temperature of the upper heaters 112A and 112B and their peripheral members. The object to be heated can be heated by direct radiant heat from the heat, and the heating efficiency can be improved.

  In addition, by using a Milacron heater, which is lower in cost than the sheathed heater, as the upper heaters 112A and 112B, the temperature rises faster during heating than the sheathed heater and the like, and the heat radiation capability is excellent. Heat cooking can be performed.

  In addition, the space in the heating chamber 110 is divided into upper and lower portions by the tray 121 and the heated object 120 is heated by radiant heat and hot air circulation in the upper space of the tray 121, so that heating efficiency is improved and cooking time is shortened. Can do.

  Moreover, the heating cooking which heats both the surface of the to-be-heated object 120 and a back surface by a radiant heat and a hot air circulation can be performed.

  In the first to third embodiments, the heating cooker that performs cooking by radiant heat of the heater and hot air circulation has been described. For example, the present invention is applied to an oven range that uses superheated steam, an oven that uses superheated steam, and the like. You may apply.

  Although specific embodiments of the present invention have been described, the present invention is not limited to the above embodiments, and various modifications can be made within the scope of the present invention.

DESCRIPTION OF SYMBOLS 1,101 ... Casing 2,102 ... Door 3 ... Handle 4 ... Heat-resistant glass 5 ... Operation panel 6 ... Liquid crystal display part 7 ... Dial 8 ... Exhaust duct 9 ... Dew acceptor 10,110 ... Heating chamber 10a, 110a ... Top surface Panel 10b ... Bottom panel 11 ... Upper heater housing 12, 112A, 112B ... Upper heater 13 ... Lower heater housing 14 ... Lower heater 15, 115 ... Circulating fan 16, 116 ... Suction port 17, 117 ... Air outlet 20, 120 ... Heated object 21, 121 ... Tray 22, 122 ... Cooking net 24, 43, 143 ... Upper temperature sensor 25 ... Inside temperature sensor 118 ... Ventilation path 131, 132 ... Upper heater cover 131a, 132a ... Multiple holes 133 ... cover

Claims (5)

A heating chamber;
A heater for heating an object to be heated in the heating chamber;
A circulation fan for circulating the heat medium in the heating chamber by sucking the heat medium in the heating chamber and blowing it out in the vicinity of the heater;
A temperature sensor for detecting the temperature of the heater or the temperature in the vicinity of the heater;
A controller for controlling the heater and the circulation fan;
The control unit sets the output of the heater to a steady state, and controls the air volume of the circulation fan based on the temperature of the heater detected by the temperature sensor or the temperature in the vicinity of the heater. Or a temperature of a member in the vicinity of the heater is controlled to a target temperature. The heating cooker according to claim 1, wherein
The heater is partitioned by a top plate on the upper side of the heating chamber, and includes a heater storage section in which the heater is stored.
The above-mentioned circulation fan blows out the heat medium sucked from the above-mentioned heating room toward the upper part of the above-mentioned heating room, and the above-mentioned top plate. The heating cooker according to claim 1, wherein
The heater is disposed on the upper side of the heating chamber,
The above-mentioned circulation fan blows out the heat medium sucked from the above-mentioned heating room toward the upper space of the above-mentioned heater. The cooking device according to claim 3,
A plate-like heat conducting member disposed on the upper side of the heating chamber and in contact with the heater;
The above-mentioned circulation fan blows out the heat carrier sucked from the above-mentioned heating room toward the upper space of the above-mentioned plate-like heat conduction member, A cooking device characterized by things. The heating cooker according to claim 1, wherein
The heater is disposed above the heating chamber,
At least a part of the heater is exposed to the heating chamber side.

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