JP2014183901A - Cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a cooker capable of reducing labor for cleaning performed by a user, by inhibiting adhesion of dirt to an inner wall surface of a heating chamber.SOLUTION: A cooker includes a heating chamber 5, and upper and lower heaters 9 and 10 for heating cooking ingredients housed in the heating chamber 5. A surface structure, in which an angle of contact with water or oil is larger than 90°, is formed in at least a part of an inner wall surface of the heating chamber 5.

Description

  The present invention relates to a heating cooker that heats food in a heating chamber.

  DESCRIPTION OF RELATED ART Conventionally, the heating cooker which heats cooking products, such as a foodstuff, in a heating chamber is known. As such a cooking device, “a box-shaped heating chamber, a coil disposed outside the heating chamber, a power supply circuit that supplies a high-frequency current to the coil, and one high-frequency magnetic flux generated from the coil inside the heating chamber. And a heater that constitutes an electrically closed loop that is linked once and a heating cooker in which a conductive member is disposed in the vicinity of the heater and inside the heating chamber has been proposed (for example, patents) Reference 1). In the heating cooker described in Patent Document 1, a conductive member is induction-heated by a high-frequency large current flowing in a heater that is linked to a magnetic flux generated by a coil, and cooking in a heating chamber is performed via this conductive member. Things are heated. And the heater is detachable from the heating cabinet without any electrical contact.

JP 2012-94433 A (pages 7 and 8)

  In a heating cooker that heats the food in the heating cabinet, dirt such as oily smoke generated from the heated cooking, water generated from the cooking, and scattered matter from the cooking adheres to the inner wall surface of the heating cabinet. Therefore, there exists a request | requirement of improving the cleaning property of the dirt of the inner wall face of a heating chamber. In the heating cooker described in Patent Document 1, since the heater has no electrical contact and is detachable from the heating chamber, the user can easily remove the heater after cooking and clean the inner wall surface of the heating chamber. it can.

  However, since dirt such as oil, moisture, and scattered matter from the cooked food adheres to the inner wall of the heating cabinet, it is easy to get stuck on the inner wall of the heating cabinet, and it is difficult to remove the stuck dirt. The user needed frequent cleaning to use it. For this reason, the cooking device provided with the heating chamber which is hard to get dirty was desired.

  The present invention has been made against the background of the above problems, and provides a heating cooker that can reduce the user's cleaning effort by suppressing the adhesion of dirt to the inner wall surface of the heating cabinet. To do.

  The cooking device according to the present invention includes a heating chamber and a heating unit that heats the food contained in the heating chamber, and at least a part of the inner wall surface of the heating chamber is in contact with water or oil. A surface structure having an angle larger than 90 ° is formed.

  According to the present invention, since the adhesion of dirt to the inner wall surface of the heating chamber in which the surface structure having a contact angle larger than 90 ° is formed with respect to water or oil is suppressed, the labor for cleaning the heating chamber can be reduced. Can do.

1 is an exploded perspective view of a heating cooker according to Embodiment 1. FIG. 3 is a schematic front cross-sectional view of the heating chamber according to Embodiment 1. FIG. It is an enlarged view of the vicinity of the saucer fitting groove | channel and protrusion part of FIG. It is a schematic front sectional view of the heating chamber according to the second embodiment. 6 is a schematic front sectional view of a heating chamber according to Embodiment 3. FIG. It is a schematic side sectional view of the heating chamber according to the fourth embodiment. It is a schematic front sectional view of the vicinity of the ridge portion of the heating chamber according to the fifth embodiment. It is a bottom side perspective view of the saucer concerning Embodiment 6. It is a schematic front sectional view of the heating chamber according to the sixth embodiment.

  Hereinafter, the heating cooker provided with the heating chamber according to the present invention is applied to a built-in type (built-in type) induction heating cooker that induction-heats an object to be heated such as a pan placed on a top plate with a coil. A case will be described as an example. In addition, this invention is not limited by the form of drawing shown below. Further, in the following description, terms for indicating directions (for example, “up”, “down”, “right”, “left”, “front”, “back”, etc.) are used as appropriate for easy understanding. This is for explanation and these terms do not limit the present invention. Moreover, in each figure, what attached | subjected the same code | symbol is the same or it corresponds, and this is common in the whole text of a specification.

Embodiment 1 FIG.
1 is an exploded perspective view of a heating cooker according to Embodiment 1. FIG. The heating cooker 100 includes a box-shaped main body 1 having an open upper surface, and a top plate 2 that covers the opening on the upper surface of the main body 1 and on which an object to be heated such as a pan is placed. The entire top plate 2 is made of a material such as heat-resistant tempered glass or crystallized glass, and is fixed in a watertight state between the outer periphery of the upper surface opening of the main body 1 via a rubber packing or a sealing material. The heating cooker 100 according to the first embodiment includes three heating ports on the top 2. A heating coil 3 is provided below the top plate 2 and inside the main body 1 as heating means corresponding to each heating port. In addition, it may replace with the heating coil 3, and may provide an electrical resistance type heating means, such as a radiant heater, and the number of a heating port and a heating means is not limited to the thing of illustration. On the front side of the top plate 2, an operation unit that receives operation inputs such as heating power setting, cooking menu setting, and heating instruction, the operating state of the heating cooker 100, information set in the operation unit, and notification to the user An operation display unit 4 having a display unit for displaying information to be provided is provided.

  The inside of the main body 1 is partitioned vertically on the lower side of the heating coil 3, and a heating chamber 5 is formed in the partitioned lower space. The heating chamber 5 is a generally box-shaped room having an open front surface, and the opening on the front surface of the heating chamber 5 is covered with a door 6 so as to be freely opened and closed. The door 6 of the heating chamber 5 has a handle gripped by the user on the outer surface. The user can open and close the opening on the front surface of the heating chamber 5 by holding the handle and pulling out or pushing in the door 6. The door 6 may be provided with a viewing window made of a transparent member such as glass, so that the user can visually recognize the inside of the heating chamber 5 from the outside.

  On the inner surface side of the door 6, a saucer 7 accommodated in the heating chamber 5 and a grill 8 placed on the saucer 7 are attached. A flange 72 extending outward from the tray 7 is provided at the upper edge of the peripheral wall 71 of the tray 7. In the first embodiment, the tray 7 is detachably attached to the door 6, and the user can remove the tray 7 from the door 6 and clean it. Since the tray 7 is attached to the door 6, the tray 7 is put in and out of the heating chamber 5 as the door 6 is opened and closed.

  FIG. 2 is a schematic front sectional view of the heating chamber according to the first embodiment. Among the inner walls forming the heating chamber 5, the left and right inner walls are referred to as side walls 51, the rear inner walls are referred to as rear walls 52, the upper inner walls are referred to as ceiling walls 53, and the lower inner walls are referred to as bottom plates 54. The heating chamber 5 is formed by connecting the side wall 51, the rear wall 52, the ceiling wall 53, and the bottom plate 54. An upper heater 9 for heating the inside of the heating chamber 5 from above is provided above the inside of the heating chamber 5. A lower heater 10 is provided below the inside of the heating chamber 5 between the grill 8 and the tray 7. In the first embodiment, the upper heater 9 and the lower heater 10 are resistance heating elements. The upper heater 9 and the lower heater 10 have a shape that is bent a plurality of times in the width direction and the depth direction, and can be heated in a wide range in the width direction and the depth direction in the heating chamber 5. Whether the upper heater 9 and the lower heater 10 are heated or not is controlled by the control means.

  In the first embodiment, an example in which an upper heater 9 and a lower heater 10 made of seed heaters are provided as heating means for heating the inside of the heating chamber 5 is shown, but a far infrared heater, a near infrared heater is used instead of the sheath heater. Alternatively, a carbon heater or the like may be used. Moreover, you may provide in any one rather than providing a heating means in both the upper direction in the heating chamber 5, and the downward direction. Further, instead of providing a heating means in the heating chamber 5, a flat heater or an induction heating coil may be provided on the upper side of the ceiling wall 53 of the heating chamber 5 to heat the ceiling wall 53 of the heating chamber 5. Any structure can be adopted as the heating means as long as the food in the heating chamber 5 can be heated from above by radiation or air heat transfer.

  The inner wall surface of the heating chamber 5, that is, the surfaces of the side wall 51, the rear wall 52, the ceiling wall 53, and the bottom plate 54 is provided with a surface structure such that the contact angle with water or oil is greater than 90 °. This surface structure is, for example, a fractal structure. Further, fluorine may be applied to the inner wall surface of the heating chamber 5. In this way, by forming a surface structure on the inner wall surface of the heating chamber 5 such that the contact angle with respect to water or oil is greater than 90 °, water or oil to the portion where the surface structure is formed is formed. Adhesion can be suppressed.

  As shown in FIG. 2, a pair of tray fitting grooves 55 that are recessed from the inside to the outside of the heating chamber 5 are provided in the lower portions of the left and right side walls 51. In a state where the tray 7 is housed in the heating chamber 5, the flange 72 of the tray 7 is fitted into the tray fitting groove 55. And the saucer 7 is positioned in the left-right direction in the heating chamber 5 by fitting the flange 72 in the saucer fitting groove 55. The tray fitting groove 55 is formed along the depth direction of the side wall 51. The length of the saucer fitting groove 55 in the depth direction is substantially equal to the length of the flange 72 of the saucer 7 in the depth direction. In the first embodiment, the tray fitting groove 55 is a U-shaped groove that opens toward the inside of the heating chamber 5, and both the lower surface and the upper surface of the tray fitting groove 55 are formed on the bottom plate 54 of the heating chamber 5. It is almost parallel. The lower surface of the saucer fitting groove 55 is bent stepwise, and is continuous with the lower side wall 51 of the saucer fitting groove 55 and a depth bottom part 57 to be described later.

  On the upper side of the tray fitting groove 55 of the side wall 51, a protrusion 56 that protrudes from the outside to the inside of the heating chamber 5 is provided. The protrusion 56 is inclined so that the lower side protrudes to the inside of the heating chamber 5 with respect to the upper side, and extends from the lower end portion of the upper surface portion 561 toward the outside of the heating chamber 5 to fit the tray. A lower surface portion 562 connected to the upper surface of the groove 55. In the example illustrated in FIG. 2, the upper surface portion 561 and the lower surface portion 562 intersect at an obtuse angle, and the cross-sectional shape of the protruding portion 56 is a triangular shape. The protruding portion 56 is formed along the depth direction of the side wall 51, similarly to the tray fitting groove 55. The length of the protrusion 56 in the depth direction is substantially the same as the length of the tray fitting groove 55 in the depth direction.

  Although the specific manufacturing method of the protrusion part 56 is not specifically limited, For example, the protrusion part 56 is produced with a member different from the inner wall which forms the heating chamber 5, and this is welded to the side wall 51 of the heating chamber 5, etc. It may be attached with. Further, the protrusion 56 may be formed integrally with the side wall 51 by pressing the side wall 51 of the heating chamber 5.

  A portion where the side wall 51 and the bottom plate 54 of the heating chamber 5 intersect is referred to as a depth bottom 57. The inner surface shape of the depth bottom 57 is formed into a curved surface. That is, the side wall 51 which is an adjacent inner wall and the bottom plate 54 are connected by the curved bottom base 57. The inner surface shape of the side where the side wall 51 and the rear wall 52 intersect and the inner surface shape of the side where the side wall 51 and the ceiling wall 53 intersect may be curved. Moreover, although not shown in figure, the inner surface shape of the corner part of the box-shaped heating chamber 5 is also formed in the curved surface shape. Specifically, the inner surface of the corner surrounded by the side wall 51, the rear wall 52, and the ceiling wall 53 and the inner surface of the corner surrounded by the side wall 51, the rear wall 52, and the bottom plate 54 are formed in a curved surface shape. ing. Thus, by making the side and corner of the inner wall of the box-shaped heating chamber 5 into a curved surface, the user can easily wipe the part and clean the side and corner when wiping and cleaning. Can be prevented from entering and accumulating. The curvature radius R of the curved surface at the sides and corners of the heating chamber 5 is preferably set to such a size that the user can stroke the inner wall surface of the heating chamber 5 with a finger, for example, 10R or more. By doing in this way, when a user wipes the inside of the heating chamber 5, the dirt which entered the side or corner part of the heating chamber 5 can be easily removed.

  A depth bottom portion 73, which is a bottom side extending in the depth direction, of the tray 7 is placed on the depth bottom portion 57 of the heating chamber 5. When the tray 7 is moved in the depth direction, the depth bottom portion 73 slides on the depth bottom portion 57 of the heating chamber 5. As shown in FIG. 2, the inner surface shape of the depth bottom portion 57 of the heating chamber 5 is curved, whereas the shape of the outer surface of the depth bottom portion 73 of the tray 7 is sharper than the depth bottom portion 57. The depth bottom side 73 is in contact with the depth bottom side 57 at the side. In this way, the tray 7 is configured to come into contact with the heating chamber 5 at the side, and the tray 7 is slidably supported in the heating chamber 5 by reducing the contact area between the tray 7 and the heating chamber 5. The tray 7 can be taken in and out of the heating chamber 5 without providing a rail structure made of another member. That is, the depth bottom portion 73 of the tray 7 and the inner wall surface of the heating chamber 5 with which the tray 7 abuts function as a rail, and the tray 7 is smoothly put in and out of the heating chamber 5.

  Although it has been described that the inner wall surface of the heating chamber 5 is formed with a surface structure such that the contact angle with water or oil is greater than 90 °, the tray 7 is slid out of the inner wall surface of the heating chamber 5. The surface structure may not be formed in a portion (a part of the depth bottom portion 57) that the tray 7 contacts when moving. This is because even if the surface structure is applied to the inner wall surface of the heating chamber 5 with which the tray 7 contacts when the tray 7 slides, the surface structure may slide down if the tray 7 repeatedly slides. When cooking in the heating chamber 5, the surface of the heating chamber 5 is not provided on the inner wall surface of the heating chamber 5 with which the tray 7 comes into contact when the tray 7 slides. When the oil component generated in the water penetrates into the portion, the slidability of the tray 7 becomes good. For this reason, the tray 7 can be taken in and out smoothly.

  FIG. 3 is an enlarged view of the vicinity of the tray fitting groove and the protrusion in FIG. As shown in FIG. 3, the tip of the protrusion 56 in the protruding direction, that is, the corner where the upper surface 561 and the lower surface 562 intersect is located on the inner side of the connection portion between the peripheral wall 71 and the flange 72 of the tray 7. ing. That is, the tip of the ridge 56 is positioned on the inner side by a distance X (see FIG. 3) than the upper edge of the inner wall surface of the peripheral wall 71. For this reason, oil and water flowing on the upper surface portion 561 of the ridge portion 56 fall from the lower end of the upper surface portion 561, that is, the tip of the ridge portion 56, and are received by the tray 7. Therefore, it can suppress that oil content, a water | moisture content, etc. fall on the baseplate 54 of the heating chamber 5. FIG.

  Next, the operation of the heating cooker 100 according to the first embodiment will be described. When the cooked food in the heating cabinet 5 is heated by the upper heater 9 and the lower heater 10 in the heating cabinet 5, oil, moisture, pieces of the cooked food, etc. are scattered from the cooked product. In the first embodiment, by forming a surface structure on the inner wall surface of the heating chamber 5 such that the contact angle with water or oil is greater than 90 °, the oil content scattered from the cooked food during cooking Moisture or the like flows down without staying on the inner wall surface of the heating chamber 5. For this reason, it can suppress that dirt, such as oil and a water | moisture content, adheres to the inner wall face of the heating chamber 5. FIG. Therefore, a user's trouble of cleaning the heating chamber 5 can be reduced.

  Further, oil, moisture and the like flowing down the inner wall surface of the heating chamber 5 are guided to the upper surface portion 561 of the protruding portion 56 protruding to the inside of the heating chamber 5 formed on the side wall 51 and flow into the tray 7. Therefore, it is possible to prevent oil, water, and the like flowing on the inner wall surface of the heating chamber 5 from falling on the bottom plate 54 and the like of the heating chamber 5. In this way, since the inner surface of the heating chamber 5 is not easily contaminated, the user usually only has to wash the tray 7 and thus the burden of cleaning is small. Since the saucer 7 that receives oil, moisture, pieces of cooked food, etc. can be taken out from the heating chamber 5, the user can easily care for the saucer 7.

  Moreover, since the sides and corners of the inner surface in the heating chamber 5 are formed in a curved shape, it is possible to further suppress the accumulation of oil, moisture, and the like on the inner surface of the heating chamber 5. Moreover, since the curved side and corner part in the heating chamber 5 are easy to wipe with a user's finger, the trouble of cleaning in the heating chamber 5 is reduced.

  Further, since the tray 7 is in contact with the inner wall surface (depth bottom portion 57) of the heating chamber 5 at the depth bottom portion 73, the tray 7 can be moved forward and backward in the heating chamber 5 without providing a separate rail structure. Can be slid in the direction. Since it is not necessary to provide a rail structure, the number of parts of the heating cooker 100 can be reduced, manufacturing costs can be reduced, and the shape of the inner surface of the heating chamber 5 can be simplified. Can improve the cleaning performance. Moreover, since the whole upper surface of the bottom plate 54 of the heating chamber 5 can be covered with the saucer 7, it is possible for the saucer 7 to catch oil or moisture that has fallen or scattered from the food placed on the grill 8. It is possible to suppress oil, moisture, and the like from falling on the bottom plate 54 of the heating chamber 5. For this reason, the inside of the heating chamber 5 is hard to get dirty, and the user's burden of cleaning can be reduced.

Embodiment 2. FIG.
In the second embodiment, the difference from the first embodiment will be mainly described. The reference numerals indicated with the subscript A in the second embodiment are the configurations changed from the first embodiment.

  FIG. 4 is a schematic front sectional view of the heating chamber according to the second embodiment. In the first embodiment described above, the upper surface and the lower surface of the tray fitting groove 55 are parallel, and the lower surface of the tray fitting groove 55A is bent stepwise to be connected to the side wall 51 and the depth bottom portion 57. In the second embodiment, the outer end of the upper surface of the tray fitting groove 55A to the depth bottom 57 is connected in a straight line, and the width of the heating chamber 5 increases from the bottom plate 54 toward the tray fitting groove 55A. ing.

  In addition, the peripheral wall 71A of the tray 7 is inclined so as to spread outward in the left-right direction from the bottom to the top (flange 72 side). That is, the width between the left and right peripheral walls 71 </ b> A of the tray 7 increases as it goes upward. The point that the flange 72 is provided at the upper edge of the peripheral wall 71A is the same as that of the second embodiment.

  In a state where the flange 72 of the tray 7 is fitted in the tray fitting groove 55 </ b> A, the tip of the ridge 56 is located inside the connection portion between the peripheral wall 71 </ b> A and the flange 72 and flows through the ridge 56. The point that oil, water, etc. fall and can be received by the tray 7 is the same as in the first embodiment.

  According to the second embodiment, the same effect as in the first embodiment can be obtained, and the lower portion of the tray fitting groove 55A of the heating chamber 5 and the depth bottom portion 57 are connected in a straight line. There are fewer irregularities on the inner wall surface than the example shown in the first embodiment, and the heating chamber 5 is easy to manufacture. Moreover, since the unevenness | corrugation of the inner wall surface of the heating chamber 5 is few, the user can wipe the inside of the heating chamber 5 easily, and can reduce the effort of the user's cleaning.

  Moreover, in this Embodiment 2, since the surrounding wall 71A of the saucer 7 was inclined so that it might spread outward in the left-right direction from the bottom to the top, for example, the saucer is produced by a manufacturing method using a metal mold such as a metal press or casting. 7 can be manufactured easily.

Embodiment 3 FIG.
In the third embodiment, the difference from the first embodiment will be mainly described. The reference numeral indicated with the subscript B in the third embodiment is a configuration changed from the first embodiment.

  FIG. 5 is a schematic front cross-sectional view of the heating chamber according to the third embodiment. In this Embodiment 3, the flange 72B of the saucer 7 inclines so that it may go up as it leaves | separates from the upper edge part of the surrounding wall 71. As shown in FIG. In other words, the flange 72B is inclined so as to descend from the outside of the tray 7 toward the inside.

  According to the third embodiment, the same effect as in the first embodiment can be obtained, and the flange 72B of the tray 7 is inclined so as to descend from the outside toward the inside. Even when oil, moisture, etc. flowing through the ridges 56 fall on the flange 72B, the oil, moisture, etc. flow on the inclined flange 72B and are received by the tray 7. Therefore, it can suppress that oil content, a water | moisture content, etc. fall on the baseplate 54 of the heating chamber 5, and can reduce the effort of the user's cleaning of the heating chamber 5.

  When the upper surface of the flange 72B is inclined as in the third embodiment, it is only necessary that the tip of the ridge 56 is located inside the outer peripheral edge of the flange 72B, and not necessarily the peripheral wall 71. It does not have to be located inside.

Embodiment 4 FIG.
FIG. 6 is a schematic side cross-sectional view of the heating chamber according to the fourth embodiment. In the above-described first to third embodiments, it has been described that the tray fitting groove 55 and the protrusion 56 are provided on the side wall 51 of the heating chamber 5, but in the fourth embodiment, in addition to that, The wall 52 is also provided with a tray fitting groove 55 and a protrusion 56 extending in the width direction of the heating chamber 5. The tray fitting groove 55 and the protrusion 56 provided on the rear wall 52 illustrated in FIG. 6 have the same configuration as that shown in the first embodiment, but the tray shown in the second and third embodiments. The fitting groove and the protruding portion may be provided on the rear wall 52.

  As described above, according to the fourth embodiment, since the tray fitting groove 55 and the protrusion 56 are provided also on the rear wall 52, the surface of the protrusion 56 does not accumulate oil or moisture on the rear wall 52. Is received by the tray 7. Therefore, it can suppress that oil content, a water | moisture content, etc. fall on the baseplate 54 of the heating chamber 5, and can reduce the effort of the user's cleaning of the heating chamber 5.

Embodiment 5 FIG.
In the fifth embodiment, a modification of the protrusion 56 will be described. FIG. 7 is a schematic front cross-sectional view of the vicinity of the protruding portion of the heating chamber according to the fifth embodiment. As shown in FIG. 7, a tip protrusion 58 that protrudes downward is provided at the tip of the protrusion 56. By providing such a tip protrusion 58, oil, water, etc. flowing downward on the surface of the upper surface portion 561 of the ridge 56 fall down along the surface of the tip protrusion 58 downward. To do. For this reason, it is difficult for oil and moisture to circulate from the upper surface portion 561 to the lower surface portion 562 of the ridge portion 56, and the oil and moisture and the like can be prevented from entering the tray fitting groove 55. In addition, the front-end | tip protrusion 58 of this Embodiment 5 can be combined with other embodiment.

Embodiment 6 FIG.
In the sixth embodiment, a modified example of the tray 7 will be described. In the sixth embodiment, the reference numeral indicated with the subscript C is a configuration changed from the first embodiment.

  FIG. 8 is a bottom perspective view of the saucer according to the sixth embodiment. In the tray 7 of the sixth embodiment, a contact portion 74 that is sharper than the surface of the depth bottom portion 73C is formed on a part of the depth bottom portion 73C that is a bottom extending in the depth direction. The outer surface of the depth base 73C is a curved surface having a larger radius of curvature than the depth base 73 shown in the first embodiment, and the outer surface of the abutment 74 is a radius of curvature more than the depth base 73C. It is a small curved surface or square shape. In the example shown in FIG. 8, contact portions 74 are formed on the left and right depth base portions 73 </ b> C at two locations on the front side and the back side in the depth direction. Note that the number of the abutting portions 74 is not limited to that shown in the figure, and it is sufficient to provide as many as necessary to stably hold the tray 7.

  FIG. 9 is a schematic front sectional view of the heating chamber according to the sixth embodiment. As shown in FIG. 9, in the state where the tray 7 is accommodated in the heating chamber 5, the tray 7 contacts the depth bottom portion 57 of the heating chamber 5 at the contact portion 74. When the tray 7 moves in the heating chamber 5 in the front-rear direction, the contact portion 74 slides on the depth bottom portion 57. Thus, in this Embodiment 6, since the contact part 74 whose length is shorter than the depth bottom part 73C was made to contact the depth bottom part 57 of the heating chamber 5, the tray 7 is moved inside the heating chamber 5. The contact area between the tray 7 and the heating cabinet 5 when sliding can be reduced, and the contact resistance can be reduced. Therefore, the user can put the tray 7 in and out of the heating cabinet 5 with a lighter force, and can improve the user's usability. Note that Embodiment 6 can be combined with any of the other embodiments.

  In addition, although the example which applied the heating cooker of this invention to the built-in type induction heating cooker was shown in the said description, the fish which does not have a heating means to heat the top plate and the to-be-heated object on a top plate. The present invention can also be applied to a grill or a cooking device equipped with a gas stove.

  DESCRIPTION OF SYMBOLS 1 Main body, 2 Top plate, 3 Heating coil, 4 Operation display part, 5 Heating chamber, 51 Side wall, 52 Rear wall, 53 Ceiling wall, 54 Bottom plate, 55, 55A Receptacle fitting groove, 56 Projection part, 561 Upper surface part , 562 Lower surface part, 57 Depth bottom part, 58 Tip protrusion, 6 Door, 7 Saucer, 71, 71A Perimeter wall, 72, 72B Flange, 73, 73C Depth bottom part, 74 Abutment part, 8 Burning net, 9 Upper heater 10 Lower heater, 100 cooker.

Claims (15)

A heating cabinet;
Heating means for heating the food stored in the heating chamber,
At least a part of the inner wall surface of the heating chamber is formed with a surface structure having a contact angle with water or oil of greater than 90 °. It has a flange on the upper edge, and includes a tray that is accommodated in the heating chamber,
The cooking device according to claim 1, wherein a tray fitting groove into which the flange of the tray is fitted is provided on an inner wall of the heating chamber. The ridge part which protruded toward the inner side of the said heating chamber and extended in the same direction as the said tray fitting groove was provided in the inner wall of the said heating chamber above the said tray fitting groove. The cooking device described. The cooking device according to claim 3, wherein a tip of the protruding portion protrudes inside the heating chamber from a connection portion between an upper edge portion of the tray and the flange. The tip of the protruding portion protrudes inside the heating chamber from the outer peripheral edge of the flange of the tray,
The cooking device according to claim 3, wherein an upper surface of the flange is inclined so as to descend from the outside of the tray toward the inside. The cooking device according to any one of claims 3 to 5, wherein the tray fitting groove is provided on each of the left and right inner wall surfaces of the heating chamber. The cooking device according to any one of claims 3 to 5, wherein the tray fitting groove is provided on an inner wall surface on the rear side of the heating chamber. The cooking device according to any one of claims 3 to 7, wherein the protruding portion is provided on each of the left and right inner wall surfaces of the heating chamber. The cooking device according to any one of claims 3 to 8, wherein the protruding portion is provided on an inner wall surface on the rear side of the heating chamber. The heating cooker according to any one of claims 3 to 9, wherein a protrusion projecting downward is provided at a tip of the protrusion. The said surface structure is a fractal structure. The heating cooker as described in any one of Claims 1-10 characterized by the above-mentioned. The cooking chamber according to any one of claims 1 to 11, wherein the heating chamber has a box shape on the inner surface, and corners of the inner surface of the heating chamber are formed in a curved shape. vessel. The cooking chamber according to any one of claims 1 to 12, wherein the inner shape of the heating chamber is a box shape and adjacent inner wall surfaces of the heating chamber are connected by curved surfaces. vessel. The saucer slides in contact with the inner wall surface of the heating chamber, at least a part of the bottom extending in the depth direction,
The said surface structure is not provided in the part which contacts when the said tray slides among the inner wall surfaces of the said heating chamber. The Claim 1 characterized by the above-mentioned. Cooking device. A main body for housing the heating chamber;
A top plate placed on the main body;
The heating according to claim 1, further comprising: a heating unit that is provided in the main body and that heats an object to be heated placed on the top plate. Cooking device.

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