JP2012042104A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker which can improve the efficiency of cooking with heat and improve the handleability.SOLUTION: The heating cooker includes: a heating chamber 1 provided with a placement shelf 3 on which a cooking dish 4 is placed; a hot air heater 8 which generates heat; a hot air circulating fan 19 which sends in the heat as hot air; and a hot air circulation unit 18 disposed on the outside of the heating chamber 1, wherein the heating chamber 1 is divided with the cooking dishes 4, material to be cooked is placed on the cooking dish and blow-off ports 10 of the hot air circulation unit 18 are concentrated on the upper part 1 of the heating chamber divided by the cooking dish 4.

Description

  The present invention relates to a heating cooker.

  The heating method of the heating cooker includes a radiation method that radiates the radiant heat of the heater to the object to be cooked, a hot air circulation method that circulates the radiant heat of the heater with a fan and sends hot air to the object to be cooked (see, for example, Patent Document 1), Or various proposals, such as a system (for example, refer to patent documents 2) which combined a radiation system and a hot air circulation system, are proposed.

  In the technique described in Patent Document 1, a hot air generating device that has a heater and a fan and supplies hot air is provided with one side surface of the heating chamber being separated. And the hot air produced | generated with the hot air production | generation apparatus from the through-hole group formed in the upper part and the lower part of this side surface is supplied to a heating chamber, and a to-be-cooked object is cooked.

  The technique described in Patent Document 2 is provided with an upper heater provided above the heating chamber, a lower heater provided below the heating chamber, and a hot air that has a heater and a fan and supplies hot air to the heating chamber. A device is provided across the back of the heating chamber. And it cooks by heating a to-be-cooked object with the radiant heat of an upper heater and a lower heater, or supplying hot air produced | generated with the heating apparatus to a heating chamber, and heating a to-be-cooked object.

Japanese Patent Laying-Open No. 2004-93092 (for example, see page 1 and FIG. 2) JP 2002-276947 A (see, for example, page 1 and FIG. 1)

  In the cooking device described in Patent Documents 1 and 2, hot air for cooking the cooking object on the cooking plate installed on the mounting shelf is circulated through the entire heating chamber. Since the hot air circulates in the area where no is placed, the heating efficiency has been reduced accordingly. Moreover, since the heater heating cooking was performed while heating the bottom face part of the heating chamber and the entire heating chamber, the bottom face part of the heating chamber and the entire heating chamber were at a high temperature during the heater heating cooking. For this reason, immediately after heating the heater, the temperature of the bottom plate is detected along with the temperature of the food to be cooked, or it is difficult for steam to be generated from the food to be cooked. Because there is a risk of performance degradation or false detection of a steam sensor that detects heat, touching a hot part, melting a wrap or container, or burns may occur. I was not satisfied with the cooking.

  The present invention has been made to solve the above-described problems, and an object of the present invention is to provide a cooking device that realizes highly efficient cooking and improves usability.

  (1) A heating cooker according to the present invention is a heating cooker for cooking an object to be cooked, a heating chamber provided with a mounting shelf for placing a cooking dish, a hot air heater for generating heat, and its heat. A hot air circulation unit provided outside the heating chamber and a cooking pan on which the object to be heated is placed, having a hot air fan that sends in hot air, divides the heating chamber by the cooking pan, and is heated on the cooking pan In addition to placing objects, the outlet of the hot air circulation unit is concentrated on the upper part of the heating chamber divided by the cooking pan.

The cooking device according to the present invention is characterized by the following points in addition to the cooking device having the above-described configuration.
(2) The suction port of the hot air circulation unit is also arranged above the cooking dish placed on the placing shelf.
(3) The hot air heater is arranged so as to be above the cooking dish placed on the placing shelf.
(4) The hot air circulation unit case and the hot air heater are arranged so as to be above the cooking pan placed on the placing shelf.
(5) A heater that radiates infrared rays is used as the hot air heater, and a hot air circulation unit outlet or suction port is provided at a position where the radiant heat of the hot air heater hits an object to be heated.
(6) Place the placement net on the cooking pan and cook with heat.
(7) An infrared sensor is further provided, and the infrared sensor is positioned below the cooking pan.
(8) An intake port for taking air into the heating chamber and an exhaust port for exhausting the air inside the heating chamber to the outside of the heating chamber are provided below the cooking pan placed on the mounting shelf.
(9) When performing cooking by heating the heater above the cooking dish placed on the placing shelf, heating cooking by microwaves is performed simultaneously or sequentially below the cooking dish.
(10) A lower heater is provided on the bottom surface of the heating chamber.

  (1) According to the heating cooker according to the present invention, since the outlet from the hot air circulation unit is concentrated on the upper part of the cooking dish, only the upper part of the cooking dish can be heated in the wide heating chamber. It is possible to improve the cooking efficiency because the entire heating chamber is not heated. In addition, since the lower part of the cooking dish is difficult to be heated during cooking by heating with a heater, microwave heating cooking can be satisfactorily performed even immediately after heating by heating with a heater.

Furthermore, according to the heating cooker which concerns on this invention, the following effects can be acquired.
(2) Since the hot air circulates only above the cooking dish by arranging the suction port above the cooking dish placed on the placing shelf, the efficiency of heating cooking can be further improved. In addition, since the lower part of the cooking dish is difficult to be heated during cooking by heating with a heater, microwave heating cooking can be satisfactorily performed even immediately after heating by heating with a heater.
(3) Since the heater itself, which is a heating source, is also arranged at the upper part of the cooking dish, the lower part of the cooking dish is less likely to become hot, and the lower part of the cooking dish is less likely to be heated during cooking with the heater, Microwave heating cooking can be performed satisfactorily even immediately after cooking with heater.
(4) In addition to the heater serving as a heating source, a hot air circulation unit case in which hot air circulates is also arranged at the top of the cooking dish, so that the lower part of the cooking dish is less likely to become hot, Since the lower portion is not easily heated even during cooking by heating with a heater, microwave heating cooking can be satisfactorily performed even immediately after cooking with heating by a heater.
(5) In addition to hot air, the object to be cooked can be heated by radiant heat from a hot air heater, and the heating efficiency can be further improved.
(6) Since hot air from the hot air circulation unit is also supplied to the underside of the object to be cooked, cooking performance can be improved.
(7) Even when the heater is heated, the infrared sensor does not reach a high temperature, and the reliability can be improved.
(8) Even during heater cooking, since the cold air can always be sucked from the outside and supplied to the lower side of the cooking dish while keeping the influence on the heating cooking to a minimum, the temperature below the cooking dish is further increased. The rise can be reduced, and the lower part of the cooking dish is not easily heated even during cooking by heating with a heater, so that microwave heating cooking can be satisfactorily performed even immediately after heating with heating.
(9) In addition to being able to improve the efficiency of heating and cooking with a heater, it is also possible to cook with microwaves at the same time. However, cooking time can be shortened and usability can be improved.
(10) In the case of cooking in which cooking is performed by directly placing an object to be cooked on a cooking dish such as a roll cake, which is difficult to cook with the configuration of the present invention, cooking can be performed by using different heaters, which impairs usability. There is nothing.

It is a front view of the state which opened the door of the heating cooker which concerns on Embodiment 1 of this invention. It is sectional drawing in a surface parallel to the side surface of the heating cooker shown in FIG. It is sectional drawing in a surface parallel to the front of the heating cooker shown in FIG. It is a side view of the heating cooker shown in FIG. It is a front view of the state which opened the door of the heating cooker which concerns on Embodiment 2 of this invention.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
Embodiment 1 FIG.
FIG. 1 is a front view of the heating cooker 100 according to Embodiment 1 of the present invention with the door opened. FIG. 2 is a cross-sectional view of a surface parallel to the side surface of the cooking device 100 shown in FIG. FIG. 3 is a cross-sectional view taken along a plane parallel to the front surface of the heating cooker 100 shown in FIG. FIG. 4 is a side view of the heating cooker 100 shown in FIG. The cooking device 100 will be described with reference to FIGS. In addition, in the following drawings including FIG. 1, the relationship of the size of each component may be different from the actual one.

  The cooking device 100 according to the present invention cooks by radiating the radiant heat of the upper heater 6 and the lower heater 7 provided in the heating chamber 1, or the radiant heat of the hot air heater 8 is heated by the hot air circulation fan 19. It has a function of feeding inside and cooking, or cooking by radiating microwaves generated by the magnetron 11. The heating chamber 1, the upper heater 6, the lower heater 7, the hot air heater 8, the hot air circulation fan 19 and the magnetron 11 will be described later.

[About heating chamber 1]
As shown in FIG. 1, the heating cooker 100 has a substantially rectangular parallelepiped shape, and has a heating chamber 1 for cooking an object to be cooked. The heating chamber 1 is used to place an object to be cooked. The shape of the heating chamber 1 (the space shape in which the heating chamber 1 places the food to be cooked) is not particularly limited, but may be, for example, a substantially box shape. A door 2 for sealing / opening the heating chamber 1 is provided on the front side of the heating chamber 1. A bottom plate 15 is bonded and fixed to the bottom surface of the heating chamber 1 with silicon or the like. A lower heater 7 and an antenna 13 described later are partitioned by the bottom plate 15. Further, the bottom plate 15 may be made of ceramic or the like that easily transmits microwaves.

  As shown in FIG. 3, an upper exhaust port 25 and a lower exhaust port 26 for releasing the air in the heating chamber 1 to the outside of the heating cooker 100 are formed on one side surface of the heating chamber 1. The upper exhaust port 25 is formed on the upper side of the mounting shelf 3, and the lower exhaust port 26 is formed on the lower side thereof. On the other hand, an air inlet (not shown) for taking the air outside the heating chamber 1 into the heating cooker 100 is formed on the side facing the side.

[About the mounting shelf 3, the cooking dish 4 and the grill 5]
The heating chamber 1 is provided with a mounting shelf 3, a cooking dish 4, and a grill net 5. The mounting shelf 3 is a member for supporting the cooking dish 4. Although this mounting shelf 3 is demonstrated as what is each attached to the both sides | surfaces of the heating chamber 1, it does not specifically limit. For example, it may be formed on one side surface of the heating chamber 1 or may be attached to the back surface A. Furthermore, although this mounting shelf 3 has been described as being separate from the heating chamber 1, it may be the same. The cooking dish 4 is a member for placing an object to be cooked. Both ends of the cooking dish 4 are supported by the mounting shelf 3, and the shape thereof is not particularly limited. For example, the cooking dish 4 may have a substantially box shape. The grill 5 is a member for placing an object to be cooked. The grill 5 is supported by the cooking pan 4 and the shape thereof is not particularly limited.

[About upper heater 6 and lower heater 7]
As shown in FIGS. 2 and 3, the upper heater 6 is provided on the top surface of the heating chamber 1, and the lower heater 7 is provided below the bottom plate 15. The upper heater 6 radiates radiant heat from the upper side of the heating chamber 1 to heat the object to be cooked. The shape of the upper heater 6 is not particularly limited. For example, the upper heater 6 may have a shape that spreads on a surface substantially parallel to the top surface of the heating chamber 1. The lower heater 7 radiates radiant heat from the lower side of the heating chamber 1 to heat the object to be cooked. The shape of the lower heater 7 is not particularly limited. For example, the shape of the lower heater 7 may be a shape that spreads on a surface substantially parallel to the bottom surface of the heating chamber 1.

[About hot air circulation unit 18]
As shown in FIG. 3, a hot air circulation unit 18 is provided at a position separating the back surface A of the heating chamber 1. In addition, in the heating cooker 100, although the hot air circulation unit 18 is demonstrated as what is provided in the position which separated the back surface A of the heating chamber 1, it is in the position which separated any one side surface of the heating chamber 1. It may be provided. The hot air circulation unit 18 includes a hot air heater 8 that radiates radiant heat, such as a quartz tube heater and a sheathed heater, a hot air circulation fan 19 that circulates the hot air heated by the hot air heater 8 and the heat in the heating chamber 1, and a hot air circulation fan 19. It has a hot air motor 20 that powers the motor. Further, the hot air circulation unit 18 includes a belt 23 for transmitting the power of the hot air motor 20, a pulley 21 and a bearing 22 for transmitting the power of the hot air motor 20 transmitted via the belt 23 to the hot air circulation fan 19. And a hot air circulation unit case 24 for circulating hot air inside and preventing the hot air from leaking to the outside. The hot air circulation unit 18 is described as a belt drive system in which the power of the motor is transmitted to the hot air circulation fan 19 via the belt 23, the pulley 21 and the bearing 22, but the shaft of the hot air motor 20 is directly connected to the hot air. It is good also as a structure connected to the circulation fan 19. FIG.

[Positional relationship between inlet 9 and outlet 10]
As shown in FIG. 2 and FIG. 3, in the back surface A, a suction port 9 for taking the air in the heating chamber 1 into the hot air circulation unit 18 and hot air generated by the hot air circulation unit 18 are sent into the heating chamber 1. The air outlet 10 is formed. In addition, although the suction inlet 9 and the blower outlet 10 are demonstrated as what is formed in the back surface A in the heating cooker 100, you may form in either one of the left-right side surfaces. The position at which the suction port 9 is formed is not particularly limited. For example, as illustrated in FIG. 2, the suction port 9 may be formed so as to straddle the upper side and the lower side of the mounting shelf 3. . Moreover, although the suction inlet 9 is demonstrated as what is formed in the back surface A by two or more, it is not specifically limited.

  As shown in FIG. 2, the air outlet 10 is formed above the mounting shelf 3. Moreover, this blower outlet 10 is good to be formed so that it may spread in the width direction of the heating chamber 1 when the back surface A is seen from the front, for example, as shown in FIG. In addition, although the blower outlet 10 demonstrates as what is formed in multiple numbers in the back surface A, it is not specifically limited. In addition, although demonstrated as what the suction inlet 9 and the blower outlet 10 are formed in the back surface A of the heating chamber 1, even if the hot air circulation unit 18 comprises a part of back surface A of the heating chamber 1. FIG. Good. That is, the suction port 9 and the blower outlet 10 to be described later may be configured in the hot air circulation unit 18.

[Positional relationship between hot air heater 8 and outlet 10]
As shown in FIGS. 2 and 3, the hot air heater 8 may be provided at a position facing the air outlet 10. Thereby, a to-be-cooked object can be heat-cooked with the radiant heat which leaks from the blower outlet 10. FIG. Moreover, the hot air heater 8 is good to be provided above the cooking pan 4.

[Positional relationship between hot air circulation fan 19 and suction port 9]
The hot air circulation fan 19 may be provided at a position facing the suction port 9. Thereby, the air in the heating chamber 1 can be smoothly taken into the hot air circulation unit 18.

[About microwave generator and microwave feeder]
As shown in FIG. 2, at a position separating one side surface and bottom plate 15 of the heating chamber 1, an inverter board 16 that converts commercial power into a high-frequency voltage and supplies it to the magnetron 11, and a high-frequency voltage from the inverter board 16. , A waveguide 12 for guiding the generated microwave into the heating chamber 1, and a microwave guided by the waveguide 12 as the heating chamber 1. And an antenna drive motor 14 for rotating the antenna 13 on a surface substantially parallel to the bottom surface of the heating chamber 1.

[Cooling of magnetron and inverter board]
As shown in FIG. 4, a magnetron cooling fan 27 is attached to the magnetron 11. The magnetron cooling fan 27 blows cooling air to the magnetron 11 that becomes high temperature when the object to be cooked is heated with microwaves. As shown in FIG. 4, the heated cooling air receiving heat from the magnetron 11 enters the heating chamber 1 from an inlet (not shown) formed in the heating chamber 1 through the intake duct 28. It is supposed to be sent. The air sent into the heating chamber 1 from the intake port (not shown) is mainly led to the exhaust duct (not shown) from the lower exhaust port 26 and is discharged outside the heating chamber 1. Further, the inverter board cooling fan 29 is attached to the inverter board 16. This inverter board cooling fan 29 supplies cooling air to the inverter board 16 that becomes high temperature when the food is heated by microwaves. It blows air. The inverter board cooling fan 29 is used to cool various members such as electric parts in the electric chamber of the heating cooker 100 by driving with reduced output even when the object to be cooked is not heated by microwaves. May be.

[Infrared sensor 17]
As shown in FIG. 2, the cooking device 100 is provided with an infrared sensor 17 for detecting the temperature of the cooking object when the cooking object is cooked by the microwave radiated from the magnetron 11. Yes. The infrared sensor 17 is provided outside the heating chamber 1 and detects the temperature of the cooking object in the heating chamber 1 through a peephole communicating with the heating chamber provided on the side wall of the heating chamber 1. . The finished state of cooking by microwaves supplied from the magnetron 11 (the temperature of the object to be cooked) is determined by detecting the amount of infrared rays radiated from the object to be cooked by the infrared sensor 17 and based on the amount of infrared rays. Is omitted).

[Operation and effect of cooking device 100]
The heating method by the heater of the heating cooker 100 includes a natural convection heating method (radiation method) in which the food is heated by the radiant heat of the upper heater 6 and the lower heater 7 and hot air generated by the hot air circulation unit 18. There is a hot air circulation system that heats. In the former natural convection heating method, the present embodiment can perform the oven cooking as compared with the conventional cooking device. On the other hand, in the latter hot air circulation method, the cooking dish 4 is placed on the placing shelf 3 provided in the heating chamber 1 and is heated and cooked, but the hot air circulation unit 18 is not different from the conventional heating cooker. The hot air generated in step 1 and supplied into the heating chamber 1 from the air outlet 10 has a structure in which the hot air is supplied only above the cooking plate 4 because the air outlet 10 is disposed only above the cooking plate 4. It has become.

  For this reason, in the case of heating without using the lower heater 7, that is, if only the hot air heater 8 or the combination of the hot air heater 8 and the upper heater 6 is performed, the portion necessary for heating the food in the wide heating chamber Since only the air can be heated, the heating efficiency can be greatly improved. For example, even a cooking device having a heating chamber 1 with a storage volume of 30 L has a heating chamber 1 equivalent to about 15 L if the heating chamber 1 is partitioned by a cooking pan 4 at a height of about 1/2. Heating efficiency equivalent to that of a cooker can be obtained.

  Moreover, by arranging the grill 5 on the cooking pan 4 and placing the food to be cooked on the grill 5, it is possible to sufficiently circulate hot air to the underside of the food to be cooked. The whole thing can be cooked evenly. Moreover, in this Embodiment 1, the suction inlet 9 of the hot air fan 19 is partially arrange | positioned not only above the cooking pan 4 but downward. According to this structure, since the hot air supplied from the blower outlet 10 partly flows under the cooking dish 4 from the gap between the cooking dish 4 and the door 2, the temperature rise of the cooking dish 4 can be promoted. Even if it is a case where a to-be-cooked object is directly mounted on the cooking pan 4, the lower side of the to-be-cooked object can also be heated.

  In addition, since the infrared sensor 17 is configured to look into the heating chamber from the peep hole provided below the cooking dish 4, the infrared sensor 17 does not increase in temperature even during heating by heating. It is possible to reduce thermal stress on the elements and solder portions of the infrared sensor 17 and improve reliability. In addition, since the oil splashed from the food does not adhere during cooking by heating the heater, a decrease in detection accuracy of the sensor due to dirt can be reduced.

  Furthermore, since the bottom plate 15 provided on the bottom surface of the heating chamber 1 is not exposed to hot air, the temperature does not increase so much. For this reason, after cooking by the hot air heater 8, the inside of the heating chamber 1 is not required to be cooled for a long time unlike the conventional cooking device, and immediately (or with a little cooling time), the infrared sensor 17 is used. The temperature drops before the food temperature can be accurately detected. Accordingly, cooking by microwaves can be performed immediately after heating by the heater, and the waiting time for cooling can be omitted, so that usability can be improved.

  Moreover, in this Embodiment, since the blower outlet 10 was provided so that the radiant heat of the hot air heater 8 might strike foodstuffs, the heating by the radiant heat from the hot air heater 8 is attained, and cooking performance can further be improved. Furthermore, since the hot air heater 8 is disposed above the cooking dish 4, heat conduction from the hot air circulation unit to the lower side of the cooking dish 4 during heating of the heater can be reduced, and the bottom plate 15 and the like are not easily heated. The microwave heating cooking can be performed satisfactorily even immediately after the heater heating cooking.

Embodiment 2. FIG.
FIG. 5: is a front view of the state which open | released the door of the heating cooker which concerns on Embodiment 2 of this invention. In the second embodiment, the same parts as those in the first embodiment are denoted by the same reference numerals, and differences from the first embodiment will be mainly described.

[Configuration of the heating cooker 200]
As shown in FIG. 5, in the heating cooker 100 according to the first embodiment of the present invention, the position where the suction port 9 is formed is not particularly limited, but the cooking according to the second embodiment of the present invention is performed. In the vessel 200, the hot air heater 8 is disposed below the hot air fan 19, and the air outlet 10 is disposed on the upper side of the cooking plate 4 placed on the placement shelf 3. Further, the hot air circulation unit case 24 is also configured to be on the upper side of the cooking dish 4. The hot air outlet 10 is provided so that the radiant heat of the hot air heater 8 reaches between the cooking object placed on the grill 5 and the cooking dish 4.

[Effects of the heating cooker 200]
The heating cooker 200 according to the second embodiment of the present invention can obtain the same effect as the effect of the heating cooker 100 according to the first embodiment of the present invention even in the above configuration. Moreover, in this Embodiment 2, since the hot air inlet 9 was provided only above the cooking pan, since the hot air circulates only above the cooking pan 4, the efficiency of cooking by heating can be further improved. it can. Furthermore, since the heating cooker 200 in Embodiment 2 of this invention has arrange | positioned so that the blower outlet 10 may become the upper side of the cooking pan 4 mounted in the mounting shelf 3, hot air is efficiently supplied to the grilling net 5. It can supply between the to-be-cooked thing mounted and the cooking pan 4, and can heat the lower side of a to-be-cooked item efficiently. Further, since the hot air outlet 10 is provided so that the radiant heat of the hot air heater 8 reaches between the object to be cooked and the cooking dish 4, in addition to the heating by hot air, the cooking dish 4 and the lower surface of the food are connected by radiant heat. Since it can be heated, the cooking performance can be further enhanced. In addition, since the hot air circulation unit case 24 is also configured to be above the cooking dish 4, heat conduction from the hot air circulation unit to the lower side of the cooking dish 4 during heating of the heater can be further reduced, and the bottom surface Since the plate 15 and the like are not easily heated, microwave heating cooking can be performed satisfactorily even immediately after the heater heating cooking.

Embodiment 3 FIG.
In the third embodiment, the same parts as those in the first and second embodiments are denoted by the same reference numerals, and differences from the first and second embodiments will be mainly described.
The heating cooker 300 is the heating chamber 1 in the heating cooker according to the first embodiment or the second embodiment in the space below the cooking dish 4 placed on the placing shelf 3 of the heating chamber 1 during cooking. Cooling air is sucked into the heating chamber 1 from an intake port (not shown) for taking air into the heating chamber 1 provided on the side wall of the heating chamber 1, and from a lower exhaust port 26 also provided on the side wall of the heating chamber 1. It is configured to exhaust to the outside of the heating chamber 1. This cooling air is supplied from the magnetron cooling fan 27 shown in FIG. The magnetron cooling fan 27 is for cooling the magnetron 11 during normal microwave cooking, and the air warmed by cooling the magnetron 11 is passed through the intake duct 28 through the intake port ( (Not shown) is configured to be taken into the heating chamber 1 and has a structure that prevents clouding of the door glass. The cooling air taken into the heating chamber 1 is discharged from the lower exhaust port 26 to the outside of the heating cooker via an exhaust duct (not shown). Further, the inverter board cooling fan 29 is used for cooling the inverter board 16 during microwave cooking and reducing the air volume when heating the heater to cool the entire electric room or heating cooker.

  In the present embodiment, the magnetron cooling fan 27 is driven when the heater is heated, and the cooling air is supplied to the space below the cooking dish 4 placed on the placing shelf 3 of the heating chamber 1. Unlike the case of heating, the cooling air is not warmed by the magnetron 11. That is, while the heater is heated, the upper space of the cooking pan 4 is heated by the hot air heater 8 and the upper heater 6 and becomes hot, but the lower space of the cooking pan 4 is always supplied with cold cooling air. The temperature rise in the space below the cooking pan 4 can be further reduced. And since the cold cooling air supplied in the heating chamber 1 is discharged | emitted out of a heating cooker from the lower exhaust port 26 provided in the downward direction of the cooking pan 4 via an exhaust duct (not shown), The influence on the heating cooking above the cooking pan 4 can be reduced. The same effect can be obtained even if the position where the intake port (not shown) is formed is lower than the position where the lower exhaust port 26 is formed, natural convection is promoted, and the magnetron cooling fan 27 is not driven. Needless to say.

  According to the present embodiment, when cooking is performed with a heater at the top of the cooking dish, the cooling air is supplied to the space below the cooking dish 4 and exhausted. The temperature rise at the bottom of the heating chamber can be further reduced, and even immediately after heating the heater, sensor misdetection can be prevented, and microwave heating can be performed without hindering melting or wrapping of the container. Therefore, usability can be greatly improved.

  In addition, the cooking device 300 places the food to be cooked placed above the cooking dish 4 by hot air circulation and / or heating by the upper heater 6 and on the bottom plate 15 below the cooking dish 4. It is also possible to cook the placed food to be cooked continuously or simultaneously by microwave heating. Since the lower part of the cooking dish 4 does not easily become hot even during cooking by heating with the heater, the food placed on the cooking dish 4 can be heated by the heater while the food to be microwave-heated is placed on the bottom plate 15. And when the heater heating has progressed to some extent, if heating by microwave is performed, the food heated by the heater will be heated firmly by preheating, and the food heated by microwave will be heated by microwave, so cooking at the same time Finishing, both foods can be served fresh.

  Needless to say, the contents described in Embodiments 1 to 3 may be combined as appropriate.

  As described above, in the first to third embodiments, the heating cooker 100 to the heating cooker 300 have been described as being provided with one mounting shelf 3 (one on each side). A plurality of mounting shelves 3 may be provided in the vertical height direction. In this case, when the cooking dish is placed on at least one of the placement shelves, the same effect can be obtained if the constitution is configured as in the first to third embodiments of the present invention. .

  DESCRIPTION OF SYMBOLS 1 Heating chamber, 2 doors, 3 mounting shelves, 4 cooking dishes, 5, grill, 6 upper heater, 7 lower heater, 8 hot air heater, 9 inlet, 10 outlet, 11 magnetron, 12 waveguide, 13 Antenna, 14 Antenna drive motor, 15 Bottom plate, 16 Inverter board, 17 Infrared sensor, 18 Hot air circulation unit, 19 Hot air circulation fan, 20 Hot air motor, 21 Pulley, 22 Bearing, 23 Belt, 24 Hot air circulation unit case, 25 Upper part Exhaust port, 26 Lower exhaust port, 27 Magnetron cooling fan, 28 Intake duct, 29 Inverter board cooling fan, 100 heating cooker, 200 heating cooker, 300 heating cooker, A back surface.

Claims (10)

A heating chamber with a mounting shelf for mounting a cooking dish;
A hot air heater as a heating source, a hot air circulation fan for circulating hot air,
A hot air circulation unit comprising a suction port provided with the heater and the hot air circulation fan and communicating with the heating chamber; and a blowout port;
A magnetron for high-frequency cooking of the object to be heated in the heating chamber;
A cooking pan on which the object to be heated is placed,
The heating chamber is divided by placing the cooking dish on the mounting shelf, the object to be cooked is placed on the cooking dish, and the outlet of the hot air circulation unit is divided by the cooking dish. A cooking device characterized by being concentrated on the upper side of the heating chamber. The inlet is
The cooking device according to claim 1, wherein the cooking device is formed above a heating chamber divided by the cooking plate. The hot air heater is
The cooking device according to claim 1, wherein the cooking device is provided on an upper side of a heating chamber divided by the cooking dish. The hot air heater is a heater that emits infrared rays,
The cooking device according to any one of claims 1 to 3, wherein an outlet or a suction port of the hot-air circulation unit is provided at a position where the radiant heat of the hot-air heater hits an object to be cooked. The hot air heater is
It is provided under the said hot-air circulation fan. The heating cooker as described in any one of Claims 1-4 characterized by the above-mentioned. A grill is placed on the cooking plate, and a food is placed on the grill to heat cook. The cooking according to any one of claims 1 to 5, vessel. An infrared sensor that measures the temperature of the object to be cooked in the heating chamber in a non-contact manner, and a peep hole for the infrared sensor to peep into the heating chamber on a side wall of the heating chamber, the peep hole being disposed below the cooking dish And the said infrared sensor detects the temperature in the said heating chamber. The heating cooker as described in any one of Claims 1-6 characterized by the above-mentioned. The heating chamber is
An intake port for taking air into the heating chamber from the outside of the heating chamber below the shelf,
An exhaust port for releasing air from the heating chamber to the outside of the heating chamber is formed,
While cooking the food to be cooked placed on the cooking dish,
Let hot air circulate above the cooking pan,
The lower side of the cooking dish is cooled from the cooking dish so that air flows from the intake port to the exhaust port on the lower side of the cooking dish. The cooking device according to claim 1. When performing cooking with the hot air heater at the top of the cooking dish,
The cooking device according to any one of claims 1 to 8, wherein the cooking by high frequency is performed simultaneously or sequentially below the cooking dish. The heating chamber is
The cooking device according to any one of claims 1 to 9, wherein a lower heater is provided below the bottom surface.

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