JP2015028421A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heating cooker which suppresses ignition and fuming of grease in a cooking chamber, which secures height inside the cooking chamber and which can heat efficiently.SOLUTION: A heating cooker includes: second heating means 53C provided inside a heating chamber 50; a centrifugal fan 85 provided inside the heating chamber 50 and blowing air sucked from a first suction port 32 to an air outlet 31C; control means for controlling the heating amount of first heating means 40 and the second heating means 53C individually and for controlling the centrifugal fan 85; and a collective duct 77 provided inside the heating chamber 50 and including the plurality of air outlets 31C. An angle from an opening formed at one end of the collective duct 77 toward the air outlets 31C is equal to or more than 0° and equal to or less than 30°.

Description

  The present invention relates to a heating cooker that heats an object to be heated housed in a cooking chamber with a heating means.

  2. Description of the Related Art Conventionally, there is a heating cooker that includes a heating means in a cooking chamber and cooks an object to be heated using radiant heat from the heating means or heat transfer using air or a cooking table as a medium. One of the functions of such a cooking device is double-sided baking. The double-sided baking function cooks the entire object including the upper and lower surfaces of the object to be heated placed on the cooking table without requiring the user to turn the object to be turned over. Because it leads to reduction, it is often used in cooking devices.

  As a general configuration for realizing double-sided baking, there is one in which a heating device such as an electric heater is provided above and below a heated object placed on a cooking table in a cooking chamber. In the double-sided baking function having such a configuration, heating is performed from above and below the object to be heated by radiation, and the temperature of the object to be heated is increased by heat transfer via air by increasing the temperature in the cooking chamber. The whole object to be heated is cooked.

  However, in cooking using this configuration, a heating device such as an electric heater is disposed below the object to be heated, so that the oil and fat dropped from the object to be heated by the heating comes into contact with the lower heating device. It is possible that the oil and fat that has been collected accumulates in the tray and is heated by the lower heating device to generate smoke and fire. And there existed malfunctions, such as impairing the taste of a to-be-heated object by such smoke generation and ignition, and becoming an excessive load to a heating cooker, and shortening a product life. In addition, the oil that contains oil, fat, salt, moisture, etc. dripping from the object to be heated may come into contact with the lower heating device, which may corrode the surface of the heating device. There is also a problem that damage is lost.

In addition, this type of cooking device may be used by being incorporated in a kitchen counter. In a general household kitchen, the cooking device is modularized and the height dimension is standardized, and the heating cooking device needs to have a height dimension that fits in a depth of about 220 mm from the upper surface of the kitchen unter (cooking device). The height dimension is about 230 mm). Even in a cooking device with restrictions on the height, the user can cook relatively large fish such as salmon and cook thick (large height) objects such as bread and sponge cake. Therefore, it is desired to increase the height of the cooking chamber effective for cooking in order to make it possible to cook an object to be heated as thick as possible. However, in a cooking device provided with an upper heating device and a lower heating device, in order to suppress smoke and ignition in the cooking chamber as described above, the oil and fat content collected in the saucer is increased by widening the interval between the saucer and the lower heating device. It is required to suppress heating and temperature rise. In addition, in order to obtain an appropriate cooking effect (baking), it is necessary to provide a distance between the lower heating device and the object to be heated. Under these circumstances, a large amount of space is required above and below the lower heating device, and the ratio of the space to the height dimension in the cooking chamber increases.
For these reasons, the height of the object to be heated that can be heated in the cooking chamber is limited, and the cooking range is narrowed, which restricts the cooking ability and inhibits the function of the product.

  Moreover, it is not easy for the user to attach or detach the lower heating device, and maintenance such as cleaning of the cooking chamber is performed with the lower heating device attached. However, due to the restrictions on the height of the cooking chamber, the distance between the lower heating device and the bottom surface is narrow, and the user's hand is difficult to enter.

Against the background of such problems, there has been a proposal of a cooking device that does not provide a heating device such as an electric heater in the cooking chamber, but heats an object to be heated in the cooking chamber with air heated in a heating chamber provided separately from the cooking chamber. (For example, refer to Patent Document 1).
Similarly, a heating device such as an electric heater is not provided in the cooking chamber, radiation heating from a flat heater attached to the upper surface of the cooking chamber, and air heated in a heating chamber partitioned in the left and right lower sides of the cooking chamber; The heating cooker which heats the to-be-heated object in a cooking chamber is also made | formed (for example, refer patent document 2).

JP 2009-284926 A (page 5, FIG. 1) JP 2010-57847 A (6th page, 9th page, FIG. 6)

  However, the heating cooker described in Patent Document 1 uses only heated air as a heating source for the object to be heated, and cannot adjust the heating and lowering of the object to be heated individually, so that it has a good cooking effect. There is a problem that it is difficult to obtain a finish. In addition, since air in the heating chamber is transmitted to the cooking chamber using air as a medium, it is necessary to circulate the air constantly during cooking. For this reason, the volatilization of the water | moisture content in a to-be-heated material is accelerated | stimulated, it was difficult to obtain the juicy cooking effect which a user likes, and there existed a subject used as the finish of the unsatisfactory cooking with papaya.

  In the heating cooker described in Patent Document 2, a plurality of heating means are provided, and the heating and lowering of the heated object can be individually adjusted. However, (1) Since the heating chambers are arranged at the lower left and right sides in the cooking chamber, the structure is complicated and the product is expensive. (2) The heating chambers protrude from the lower left and right sides in the cooking chamber. It is difficult to clean. (3) A louver is provided at the outlet of the heating port provided in the depth direction of the cooking chamber. When hot air of 300 ° C or higher passes, the louver is deformed by thermal stress, It is difficult to obtain a good cooking effect assuming that the airflow is not blown out in the desired direction. (4) It is said that cooking is performed by blowing a laminar flow from the blowout port. If the wind speed is slow, the airflow is greatly disturbed even by a small disturbance, so the heated air is greatly affected by the air flow sucked into the suction port provided on the back, and the efficiency of the laminar flow Good heating effect It was difficult to obtain, and (5) there was a problem that it was difficult to obtain an efficient cooking effect by laminar flow even from turbulence of the airflow caused by the airflow from the outlets provided on the left and right sides colliding with each other .

  The present invention has been made against the background of the above-described problems, and is capable of efficiently heating while suppressing the ignition and smoke generation of fats and oils in the cooking chamber and ensuring the height of the cooking chamber. A cooker is provided.

  The cooking device according to the present invention includes a cooking chamber in which a wall is provided with a first suction port and an air outlet provided below the first suction port, and the cooking chamber is heated from above. Separately from the cooking chamber, a heating table, a cooking table provided in the cooking chamber and arranged with a ventilating space below the placement surface on which the object to be heated is placed, are provided. A heating chamber communicating with the cooking chamber via the first suction port and the outlet, a second heating means provided in the heating chamber, and a suction chamber provided in the heating chamber and sucked from the first suction port A blower for sending air to the outlet, a heating unit for controlling the heating amount of the first heating unit and the second heating unit, a control unit for controlling the blowing amount of the blowing unit, and the heating chamber. And a collective duct that includes a plurality of the air outlets. A plurality of the air outlets are formed on one wall surface of the cooking chamber at intervals in a direction intersecting the height direction, and the air outlets are at the height of the end portion on the air outlet side of the ventilation space. An opening that opens into the heating chamber is formed at one end of the collective duct, and the other end of the collective duct is one wall surface of the cooking chamber in which the air outlet is formed The angle from the opening formed at one end of the collective duct toward the outlet is 0 ° or more and 30 ° or less.

  According to the present invention, a space that allows ventilation is provided between the mounting surface of the cooking table and the saucer, and the air outlet that blows out the air flow sent from the blowing means provided in the heating chamber is provided with the mounting surface of the cooking table. Placed between the saucers. And it was comprised so that the airflow heated by the 2nd heating means might be blown out diagonally upwards from the blower outlet. For this reason, the jet blown out from the blower outlet is formed, and this jet collides with the object to be heated from diagonally below the object to be heated placed on the mounting surface of the cooking table. Therefore, the object to be heated can be efficiently heated by collision jet heat transfer and forced convection heat transfer without arranging heating means such as an electric heater below the cooking chamber, and the interval and opening area of the air outlets can be appropriately set. By doing, there is an effect that a good cooking effect and finish can be obtained. Moreover, since the to-be-heated material is heated by using both forced convection heat transfer and impinging jet heat transfer, the heating efficiency is increased.

It is a whole perspective view of the heating cooker 1 which concerns on Embodiment 1-3. It is a perspective view which shows the state which removed the top plate 4 and the inlet / outlet cover 5 of the heating cooker 1 which concerns on Embodiment 1, 3. FIG. It is a perspective view of the state which removed the housing upper frame 3, the top plate 4, the intake-exhaust port cover 5, the induction heating coil unit 11, and the radiant heater 10 of the heating cooker which concerns on Embodiment 1, 3. FIG. It is a perspective view of the control unit 16 which concerns on Embodiment 1-3. It is side surface sectional drawing of the control unit 16 which concerns on Embodiment 1-3. The upper frame 3, the top plate 4, the intake / exhaust port cover 5, the induction heating coil unit 11, the radiant heater 10, the control unit 16, and the air guide member 24 of the heating cooker according to the first to third embodiments are removed. It is a back side perspective view of a state. It is a front side perspective view which shows the cooking chamber 30 whole which concerns on Embodiment 1, 3. FIG. It is a back side perspective view which shows the cooking chamber 30 whole which concerns on Embodiment 1, 3. FIG. It is a perspective view of the state which removed the upper wall 33 and the cooking chamber door 7 of the cooking chamber 30 which concern on Embodiment 1. FIG. It is the perspective view which looked at the state which removed the cooking chamber exhaust duct 26 of the cooking chamber 30 which concerns on Embodiment 1, the components incidental to the heating chamber 50, and the slide rail cover 353 from the back lower side. It is the perspective view which looked at the heating chamber 50 and incidental component which concern on Embodiment 1 from the front lower side. It is the back side perspective view of the state where the cooking room door 7 which concerns on Embodiment 1, 2 and an accompanying component were pulled out from the cooking room 30, and were removed. It is front sectional drawing of the cooking chamber 30 which concerns on Embodiment 1. FIG. It is side surface sectional drawing of the heating cooker 1 which concerns on Embodiment 1. FIG. It is a perspective view of the state which removed the housing upper frame 3, the top plate 4, and the intake-exhaust port cover 5 from the heating cooker 1 which concerns on Embodiment 2. FIG. It is a perspective view of the state which removed the upper wall 33 of the cooking chamber 30 which concerns on Embodiment 2. FIG. It is a figure explaining the structure of the suction inlet body 60 vicinity of FIG. It is a back side perspective view of the state where the upper wall 33 of cooking chamber 30 concerning Embodiment 2, heating room 50, and an accompanying component were removed. It is a perspective view of the heating chamber 50 which concerns on Embodiment 2, and incidental components. It is sectional drawing in the heating chamber 50 of the cooking chamber 30 which concerns on Embodiment 2, and has shown the state which looked at the cooking chamber 30 from the back side. It is side surface sectional drawing of the cooking chamber 30 which concerns on Embodiment 2. FIG. It is a perspective view of the state which removed the upper wall 33 of the cooking chamber 30 which concerns on Embodiment 3. FIG. It is a figure explaining the structure of the suction inlet 70 vicinity of FIG. It is the perspective view which removed the upper wall 33 of the cooking chamber 30 which concerns on Embodiment 3, the cooking chamber door 7, the suction inlet body 60, the 1st heating means 40, and the catalyst body 58. FIG. It is the back side perspective view which removed the upper wall 33 of the cooking chamber 30, which concerns on Embodiment 3, the heating chamber 50, and an accompanying component. It is a perspective view of the heating chamber 50 which concerns on Embodiment 3, and an accompanying component. It is front sectional drawing of the cooking chamber 30 which concerns on Embodiment 3. FIG. It is side surface sectional drawing of the cooking chamber 30 which concerns on Embodiment 3. FIG. It is a front side perspective view of the cooking chamber 30 which concerns on Embodiment 4. FIG. It is a back side perspective view of the cooking chamber 30 which concerns on Embodiment 4. FIG. It is the back side perspective view which removed the upper wall upper board 331 of the upper wall 33, the slide rail cover 353, the heating chamber 50, and its incidental part from the cooking chamber 30 which concerns on Embodiment 4. FIG. It is a decomposition | disassembly back side perspective view of the state which removed the upper wall upper board 331, the air path upper part 80, the slide rail cover 353, the heating chamber 50, and its incidental part from the cooking chamber 30 which concerns on Embodiment 4. FIG. It is the front side perspective view which removed the upper wall 33 and its incidental component of the cooking chamber 30 which concerns on Embodiment 4, and the cooking chamber door 7, and its incidental component. It is a perspective view of the heating chamber 50 which concerns on Embodiment 4, and its incidental components. It is sectional drawing in the air path upper part 80 part of the cooking chamber 30 which concerns on Embodiment 4. FIG. It is front sectional drawing of the 2nd cooking chamber suction inlet 83 position of the cooking chamber 30 which concerns on Embodiment 4. FIG. It is a principal part enlarged view which mainly shows the blower outlet 31C vicinity of the left side of FIG. It is side surface sectional drawing of the cooking chamber 30 which concerns on Embodiment 4. FIG. It is a principal part enlarged view in the blower outlet 31C vicinity of FIG. It is the back side perspective view which removed the upper wall upper board 331, the slide rail cover 353, the heating chamber 50, and its incidental part from the cooking chamber 30 which concerns on Embodiment 5. FIG. FIG. 10 is an exploded rear perspective view of the cooking chamber 30 according to Embodiment 5 with the upper wall upper plate 331, the air channel upper part 80, the slide rail cover 353, and the heating chamber 50 and its associated parts removed. It is the front side perspective view which removed the upper wall 33 and its incidental components of the cooking chamber 30 which concerns on Embodiment 5, and the cooking chamber door 7 and its incidental components. It is front sectional drawing of the 2nd cooking chamber suction inlet 83 position of the cooking chamber 30 which concerns on Embodiment 5. FIG. It is a principal part enlarged view which mainly shows the blower outlet 31D vicinity of the left side of FIG. FIG. 10 is a partial cross-sectional view of the back surface of cooking chamber 30 and heating chamber 50 according to Embodiment 5. It is a figure which shows the outline of the result of having simulated the difference in the airflow in the cooking chamber 30 by the difference in the opening area of right and left of blower outlet 31D based on Embodiment 5. FIG. It is side surface sectional drawing of the cooking chamber 30 which concerns on Embodiment 5. FIG. It is the back side perspective view which removed the upper wall upper board 331, the slide rail cover 353, the heating chamber 50, and its incidental part from the cooking chamber 30 which concerns on Embodiment 6. FIG. It is a decomposition | disassembly back side perspective view of the state which removed the upper wall upper board 331, the air path upper part 80, the slide rail cover 353, the heating chamber 50, and its incidental part from the cooking chamber 30 which concerns on Embodiment 6. FIG. It is the front side perspective view which removed the upper wall 33 of the cooking chamber 30 which concerns on Embodiment 6, and its incidental components, and the cooking chamber door 7 and its incidental components. It is front sectional drawing in the position of the 2nd cooking chamber suction opening 83 of the cooking chamber 30 which concerns on Embodiment 6. FIG. It is a principal part enlarged view which mainly shows the blower outlet 31E vicinity of FIG. FIG. 10 is a partial cross-sectional view of the back surface of a cooking chamber 30 and a heating chamber 50 according to Embodiment 6. It is side surface sectional drawing of the cooking chamber 30 which concerns on Embodiment 6. FIG.

Hereinafter, the heating cooker according to the present invention is applied to a built-in type (built-in type) IH cooking heater in which two heating ports for induction heating are provided in front of the left and right and a heating port using a radiant heater is provided in the center back An example will be described. 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. Unless otherwise specified, terms indicating these directions mean directions when the cooking device is viewed from the front side. 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 overall perspective view of a cooking device 1 according to Embodiment 1. FIG.
In FIG. 1, a housing upper frame 3 is detachably arranged on the upper side of the housing 2 of the heating cooker 1. An intake / exhaust port cover 5 is disposed on the back side of the upper frame 3, a top plate 4 is disposed in the center, and an operation unit 6 is disposed on the front side. A cooking chamber 30 is provided inside the housing 2.

  The air intake / exhaust port cover 5 is made of a perforated metal or a lattice-shaped metal member having air permeability, and has air permeability, so that the intake and exhaust air of the cooling air and the air flow of the exhaust gas from the cooking chamber 30 can be smoothly reduced with less air resistance. pass.

  The operation unit 6 is configured with operation buttons, switches, and the like for accepting the setting of the heating operation in the heating cooker 1. In the first embodiment, the operation unit 6 is also provided on the front surface of the housing 2. The specific configuration of the operation unit 6 is not limited. For example, the operation unit 6 configured by a touch panel may be provided.

  The top plate 4 is provided with a placement portion 8 on which an object to be heated (not shown) such as a pan is placed. In the first embodiment, the placement portions 8 are provided at three locations on the front plate 4 on the front side right, the back side center, and the front side left.

  Further, the top plate 4 is provided with a display unit 9 provided with visual display means such as a liquid crystal screen and LEDs. The display unit 9 functions as a notification unit that displays the operation state of the cooking device 1, the input from the operation unit 6, the operation content, and the like and notifies the user of the state of the cooking device 1. In Embodiment 1 and Embodiments 2 and 3 to be described later, an example in which a display unit 9 is provided as a notification unit is shown, but a buzzer that performs notification by voice instead of or in addition to the display unit 9 is provided. And a notification means such as a speaker.

  A cooking chamber door 7 is provided on the left side of the front surface of the housing 2. The cooking chamber door 7 is a door that covers the front opening in the cooking chamber 30 provided in the housing 2 so as to be openable and closable. A heated object to be cooked in the cooking chamber 30 is taken in and out of the cooking chamber 30. It can slide in the depth direction so that it can. The cooking chamber door 7 is configured to be detachable from the cooking chamber 30 in order to facilitate maintenance such as cleaning of the cooking chamber 30 and the cooking chamber door 7 itself.

  In addition, arrangement | positioning of the cooking chamber 30, the operation part 6, and the display part 9 of this Embodiment 1 is an example, and is not restricted to this. For example, the cooking chamber 30 may be arranged near the center or the right side of the housing 2. Further, the operation unit 6 may be provided not only on both the top plate 4 and the front surface of the housing 2 but only on either one.

FIG. 2 is a perspective view showing a state where the top plate 4 and the intake / exhaust port cover 5 of the heating cooker 1 according to Embodiment 1 are removed.
A housing exhaust port 20 is formed on the left side of the rear surface side of the housing upper frame 3, and a housing air intake port 21 is formed on the right side. A cooling air exhaust duct 22 that is an exhaust air passage for cooling air that has cooled the inside of the housing 2 is connected to the housing exhaust port 20, and the cooling air that flows through the cooling air exhaust duct 22 passes through the housing exhaust port 20. Exhausted through. In addition, a cooking chamber exhaust duct 26 that guides the exhaust from the cooking chamber 30 is disposed in the cooling air exhaust duct 22, and the exhaust from the cooking chamber 30 is also discharged from the housing exhaust port 20. The housing air inlet 21 is an opening for introducing cooling air for cooling the inside of the housing 2 into the housing 2. In a normal use state, the housing exhaust port 20 and the housing intake port 21 are covered with the intake / exhaust port cover 5 shown in FIG.

  Inside the housing 2, corresponding to the placement portion 8 of the top plate 4, a heating unit that heats an object to be heated placed on the top plate 4 is provided. In the first embodiment, induction heating coil units 11 are provided on the left and right of the front side of the top plate 4, respectively, and a radiant heater 10 is provided in the center of the back side. The heating device for heating the object to be heated on the top plate 4 is not limited to these, and all the heating devices may be constituted by induction heating coil units or electric heaters such as a radiant heater. May be.

  In the first embodiment, the cooking device 1 that performs cooking on the top plate 4 is shown as an example, but heating means for performing cooking on the top plate 4 is mounted as necessary. What is necessary is just to be the heating cooker 1 which performs only the heating cooking in the cooking chamber 30.

  On the left side below the induction heating coil unit 11 and the radiant heater 10, there is provided a cooking chamber storage portion 12 made of sheet metal and having a storage space therein. A cooking chamber 30 is disposed inside the cooking chamber storage unit 12. Between the cooking chamber storage part 12 and the cooking chamber 30, a gap 15 (see FIG. 14) through which air can flow is provided, and heat insulation is performed by an air layer formed in the gap 15.

  A control unit 16 having a storage space inside is disposed on the right side of the cooking chamber storage unit 12. The control unit 16 has an electronic circuit board 14 (see FIG. 4) on which a cooling fan 25 (see FIG. 4) and electronic components such as an inverter circuit for supplying high-frequency power to the induction heating coil unit 11 and various control circuits are mounted. Etc. are housed.

  FIG. 3 is a perspective view of the heating cooker 1 according to Embodiment 1 with the housing upper frame 3, the top plate 4, the intake / exhaust port cover 5, the induction heating coil unit 11, and the radiant heater 10 removed. . FIG. 4 is a perspective view of the control unit 16 according to the first embodiment.

  As shown in FIG. 4, an electronic circuit board 14 and a cooling fan 25 are accommodated in the control unit 16. The electronic circuit board 14 includes an inverter circuit that supplies high-frequency power to the induction heating coil unit 11 and a control circuit that drives and controls the cooling fan 25, as well as electronic components such as a microcomputer and a control circuit that control the operation of the heating cooker 1. Has been implemented. In the first embodiment, an assembly of functional components that control the operation of the heating cooker 1 is referred to as control means.

  In the outer shell of the control unit 16, a unit intake port 18 is opened on the suction side of the cooling fan 25, and a plurality of unit exhaust ports 17 are opened on the delivery side of the cooling fan 25. In addition, what is provided on the upper surface of the control unit 16 may be referred to as a unit exhaust port 171 and what is provided on a side surface may be referred to as a unit exhaust port 172. The unit air inlet 18 is disposed below the housing air inlet 21 and communicates with the housing air inlet 21. The inside of the control unit 16 functions as an integral air path from the unit intake port 18 to the unit exhaust port 17. The cooling fan 25 can adopt any configuration as long as it is a blower capable of sending the sucked air from the unit exhaust port 17, and the arrangement thereof is not limited to the illustrated one.

  As shown in FIG. 3, an air guide member 24 for guiding the cooling air blown from the unit exhaust port 17 of the control unit 16 is provided on the upper side of the cooking chamber storage portion 12. The air guide member 24 includes an air passage so as to guide the cooling air blown from the unit exhaust port 17 to a heating coil, ferrite, or the like mounted on the induction heating coil unit 11. The upper surface of the air guide member 24 opens toward the lower surface of the induction heating coil unit 11, and the cooling air sent from the unit exhaust port 17 blows out from this opening.

FIG. 5 is a side sectional view of the control unit 16 according to the first embodiment. In FIG. 5, the flow of the cooling air is conceptually indicated by arrows. The flow of the cooling air in the control unit 16 will be described with reference to FIG. 5 and FIG. 3 described above.
The external air sucked from the housing air inlet 21 by the operation of the cooling fan 25 flows into the control unit 16 from the unit air inlet 18 connected to the housing air inlet 21. The air that has flowed into the control unit 16 is sucked and sent out by the cooling fan 25, cools the inverter circuit, the heat radiation fins, and the like mounted on the electronic circuit board 14 as cooling air, and then blows out from the plurality of unit exhaust ports 17. The

  Most of the cooling air sent from the unit exhaust port 171 provided on the upper surface of the control unit 16 cools the induction heating coil unit 11 on the right side disposed above the control unit 16, and then The induction heating coil unit 11 on the left side is cooled by being guided by the air guide member 24 disposed on the upper surface. The cooling air after cooling the induction heating coil unit 11 enters the cooling air exhaust duct 22 from the cooling air exhaust air passage inlet 23 provided on the upper surface of the cooking chamber storage portion 12, and passes through the housing exhaust port 20. It is exhausted out of the heating cooker 1.

  The cooling air sent from the unit exhaust port 172 on the side surface of the control unit 16 flows into the cooking chamber storage portion 12 from the storage portion ventilation port 13 provided in the cooking chamber storage portion 12. The flow of this cooling air will be described later.

FIG. 6 shows the housing upper frame 3, the top plate 4, the intake / exhaust port cover 5, the induction heating coil unit 11, the radiant heater 10, the control unit 16, and the air guide member 24 of the heating cooker 1 according to the first embodiment. It is a back side perspective view of the state where it removed.
On the side surface of the cooking chamber storage section 12, a storage section ventilation opening 13 is opened. The storage portion ventilation port 13 is connected to a unit exhaust port 172 (see FIG. 4) provided on the side surface of the control unit 16 so as to allow ventilation. Cooling air blown from a unit exhaust port 172 provided on the side surface of the control unit 16 enters the cooking chamber storage unit 12 through the storage unit ventilation port 13 and is provided between the cooking chamber storage unit 12 and the cooking chamber 30. It flows through the gap 15 (see FIG. 14).

FIG. 7 is a front side perspective view showing the entire cooking chamber 30 according to the first embodiment.
The cooking chamber 30 has a substantially rectangular parallelepiped shape with an open front, and the front opening is covered with a cooking chamber door 7 so as to be freely opened and closed. Of the outer shell of the cooking chamber 30, a portion constituting the ceiling wall is referred to as an upper wall 33. A heating chamber 50 is provided on the back side of the cooking chamber 30. A cooking chamber exhaust duct 26 communicating with the inside of the heating chamber 50 is connected to the back side of the heating chamber 50.

  The cooking chamber exhaust duct 26 has an air passage for discharging the air in the heating chamber 50 inside. The cooking chamber exhaust duct 26 of the first embodiment extends substantially horizontally rearward from the portion connected to the heating chamber 50, and extends substantially vertically upward from the rear end of the substantially horizontal portion. Shape. In the cooking chamber exhaust duct 26, a portion extending substantially horizontally may be referred to as a horizontal portion 261, and a portion extending substantially vertically may be referred to as a vertical portion 262.

  The cooking chamber 30 is provided with a lock mechanism (not shown) that restricts the opening and closing of the cooking chamber door 7. This locking mechanism is used during the cooking operation in the cooking chamber 30 and under a predetermined condition after the completion of cooking (for example, when the temperature in the cooking chamber 30 is high, during a rotating operation due to the inertia of the turbo fan 52 described later). The cooking chamber door 7 is locked so that the user cannot open it.

  The heating cooker 1 includes means (not shown) for detecting opening and closing of the cooking chamber door 7 by sliding. The means for detecting the opening / closing of the cooking chamber door 7 includes, for example, a magnet built in the cooking chamber door 7 and a magnetic detection means provided in the heating cooker 1. In the case of this configuration, when the cooking chamber door 7 is slid and closed, the magnetic detection means can detect the magnetism of the cooking chamber door 7 and detect that the cooking chamber door 7 is closed. The specific configuration of the means for detecting opening and closing of the cooking chamber door 7 is not limited, but non-contact detection means for detecting reflection or blocking of light, ultrasonic waves, radio waves, etc., contact type such as a mechanical switch, Mechanical detection means may be used.

  In a state where it is detected that the cooking chamber door 7 is open, the control means does not perform the cooking operation in the cooking chamber 30 even when the operation unit 6 receives an operation. In this case, the display unit 9 displays information not to heat cooking because the cooking chamber door 7 is open, and information that prompts the cooking chamber door 7 to be closed. In addition, during the cooking operation in the cooking chamber 30, if the cooking chamber door 7 is accidentally opened due to, for example, damage to the lock mechanism, the control unit stops the operation related to the heating in the cooking chamber 30. And radiating from the front opening of the cooking chamber 30 and leakage of hot air are suppressed.

FIG. 8 is a rear side perspective view showing the entire cooking chamber 30 according to the first embodiment.
A heating chamber 50 is provided on the back side of the rear wall 34 of the cooking chamber 30. An electric motor 51 is disposed on the back surface of the heating chamber 50. The electric motor 51 is a DC motor or an induction motor, and a turbo fan 52 (see FIG. 11) provided in the heating chamber 50 is attached to a rotating shaft thereof. During the cooking operation in the cooking chamber 30, the presence or absence of rotation of the electric motor 51, the number of rotations, and the like are controlled by the control means in the control unit 16. The electric motor 51 is cooled as necessary based on its specifications, operating environment, balance of bearing life of the rotating shaft, and the like. For example, a cooling fan may be provided on the rotating shaft of the electric motor 51.

  From the upper side surface of the heating chamber 50, the terminal portion of the second heating means 53 provided inside the heating chamber 50 is exposed. The terminal portion of the second heating means 53 is connected to the electronic circuit board 14 in the control unit 16 by wiring, and the presence / absence of heating and the heating amount of the second heating means 53 are controlled by the control means.

  A pair of left and right slide rail covers 353 are attached to the lower back of the rear wall 34 of the cooking chamber 30. The slide rail cover 353 is a member that covers an end portion of a slide rail unit 35 (described later) protruding from the rear wall 34 of the cooking chamber 30. The heating chamber 50 is disposed between the pair of slide rail units 35 in the left-right width direction.

FIG. 9 is a perspective view of the cooking chamber 30 according to Embodiment 1 with the upper wall 33 and the cooking chamber door 7 removed.
Above the cooking chamber 30, a first heating means 40 for heating the inside of the cooking chamber 30 from above is disposed. In the first embodiment, a sheathed heater that is a resistance heating element is used as the first heating means 40. This first heating means 40 has a shape bent a plurality of times in the width direction and the depth direction, and can heat a wide range in the cooking chamber 30 in the width direction and the depth direction. A terminal portion of the first heating means 40 protrudes outward from an opening provided in the rear wall 34 of the cooking chamber 30. The terminal portion of the first heating unit 40 is connected to the electronic circuit board 14 in the control unit 16 by wiring, and the control unit controls the presence / absence of heating and the heating amount of the first heating unit 40.

  A pair of left and right slide rail units 35 are arranged inside the both side surfaces of the cooking chamber 30. The slide rail unit 35 includes a rail portion 351 (see FIG. 13) fixed in the depth direction on the left and right inner surfaces of the cooking chamber 30, and a slide portion 352 that is slidably supported by the rail portion 351. Below the cooking chamber 30, a cooking table 41 for placing an object to be heated, and a receiving tray 42 that is provided below the cooking table 41 and receives oil or juice dripping from the object to be heated on the cooking table 41. Is provided.

  A first suction port 32 and a plurality of air outlets 31 provided at positions lower than the first suction port 32 are opened in the rear wall 34 constituting the back surface of the cooking chamber 30. The cooking chamber 30 communicates with the heating chamber 50 through the first suction port 32 and the blowout port 31. Although details will be described later, roughly, air in the cooking chamber 30 is sucked into the heating chamber 50 from the first suction port 32, heated in the heating chamber 50, and then in the cooking chamber 30 from the outlet 31. It is blown out.

  In the cooking chamber 30, cooking chamber temperature detection means 38 for detecting the temperature in the cooking chamber 30 is provided. As the cooking chamber temperature detection means 38, for example, a platinum resistance thermometer, thermistor, thermocouple or the like is used. Note that a plurality of cooking chamber temperature detection means 38 may be provided as necessary, and the arrangement thereof is not limited to the wall surface, and may be provided on the top surface, the bottom surface, the tray 42 and the cooking table 41 as necessary. Further, a non-contact type temperature sensor that detects the surface temperature of the object to be heated by detecting the amount of infrared rays emitted from the object to be heated may be provided as the cooking chamber temperature detecting means 38. The output of the cooking chamber temperature detection means 38 is transmitted to the control means mounted on the electronic circuit board 14 in the control unit 16. Based on the cooking menu and heating conditions set in the operation unit 6, the control sequence, and the temperature of the object to be heated detected by the cooking chamber temperature detection means 38, the control means is based on the first heating means 40 and the second heating means. The output and operation of the means 53 and the electric motor 51 are controlled.

  In the first embodiment, an example in which a sheathed heater is provided as the first heating unit 40 has been described. However, a glass tube heater such as a far infrared heater, a near infrared heater, or a carbon heater is used as the first heating unit 40. May be. In addition, the first heating means 40 is not provided in the cooking chamber 30, but a flat heater or an induction heating coil is provided as the first heating means 40 on the upper side of the upper wall 33 of the cooking chamber 30. The wall 33 may be heated. Any structure can be adopted as the first heating means 40 as long as the object to be heated in the cooking chamber 30 can be heated from above by heat transfer by radiation or air.

FIG. 10 is a perspective view of the cooking chamber exhaust duct 26 of the cooking chamber 30 according to the first embodiment, components attached to the heating chamber 50, and a state where the slide rail cover 353 is removed as viewed from the lower rear side. FIG. 10 shows a state where the inside of the heating chamber 50 is seen through.
On the rear surface of the rear wall 34 of the cooking chamber 30 (the outer surface of the cooking chamber 30), a rising portion 54 is provided at the edge of the blower outlet 31 so as to rise inward of the heating chamber 50. The rising portion 54 surrounds the air outlet 31 in a substantially cylindrical shape, and an air passage reaching the air outlet 31 is formed inside the rising portion 54. The rising portion 54 can be easily formed by press working such as burring.

  In addition, on the back surface of the rear wall 34 of the cooking chamber 30 (the outer surface of the cooking chamber 30), a flange 55 is provided above the outlet 31. The flange part 55 has a flat plate shape extending in the width direction of the cooking chamber 30. The flange portion 55 is a covering member that is attached substantially perpendicularly to the rear wall 34, protrudes inward of the heating chamber 50, and covers the plurality of outlets 31 in a hook shape. The walls constituting the cooking chamber 30 are made of heat-resistant metal / ceramics or the like so that they can withstand high temperatures (for example, 250 ° C. or higher), and the flange portion 55 is also made of metal / ceramics. In the first embodiment, the flange portion 55 is configured by a substantially horizontal portion of a substantially L-shaped member as seen in a cross section perpendicular to the rear wall 34 (see FIG. 14). By configuring the flange portion 55 with a substantially L-shaped cross-sectional member having a corner portion, distortion and deformation that may occur in the flange portion 55 due to thermal stress are reduced. Moreover, the distortion by the thermal stress accompanying joining is reduced by using the raw material which has the same or approximate linear expansion coefficient as the raw material which comprises the cooking chamber 30 wall surface as a raw material which comprises the collar part 55. For joining the rear wall 34 of the cooking chamber 30 and the flange 55, a joining means that can withstand high temperatures, such as welding such as spot welding or caulking, is used.

  Further, the rear end of the slide rail unit 35 protrudes from the opening provided in the rear wall 34 of the cooking chamber 30.

  The heating chamber 50 includes the blower outlet 31 and the first suction port 32 on the back side of the rear wall 34 of the cooking chamber 30. Therefore, the heating chamber 50 communicates with the inside of the cooking chamber 30 through the blowout port 31 and the first suction port 32.

FIG. 11 is a perspective view of the heating chamber 50 and the accessory parts according to the first embodiment when viewed from the lower front side.
A turbo fan 52 is disposed inside the heating chamber 50. The turbo fan 52 is an example of a centrifugal fan, and is fixed to the rotating shaft of the electric motor 51 disposed on the back surface of the heating chamber 50, and rotates by the operation of the electric motor 51. When the turbo fan 52 rotates, air is sucked from the central portion thereof, and the sucked air is sent out from the outer peripheral portion of the blade. The electric motor 51 and the turbo fan 52 function as a blowing unit that sends the air in the cooking chamber 30 sucked from the first suction port 32 to the outlet 31.

  A heating chamber exhaust port 57 to which the cooking chamber exhaust duct 26 is connected is opened on the rear wall of the heating chamber 50. In the cooking chamber exhaust duct 26, a catalyst body 58 is attached to an end portion on the connection side with the heating chamber exhaust port 57. The catalyst body 58 has a small hole through which air can be ventilated, and adsorbs and oxidizes a part of the contaminant contained in the air exhausted from the heating chamber 50 to the outside of the heating cooker 1 through the cooking chamber exhaust duct 26. Decomposes and enhances the cleanliness of exhaust.

  A second heating means 53 is arranged around the turbo fan 52. In the first embodiment, the second heating means 53 is configured by a sheathed heater that surrounds the outer periphery of the turbo fan 52 in a rectangular shape. A part of the second heating means 53 is disposed so as to face the heating chamber exhaust port 57. More specifically, the catalyst body 58 in the cooking chamber exhaust duct 26 connected to the heating chamber exhaust port 57 and a part of the second heating means 53 overlap at least partially in the height direction and the left-right width direction. Are arranged as follows. By doing in this way, the radiant heat from the 2nd heating means 53 reaches | attains directly to the catalyst body 58 attached to the cooking chamber exhaust duct 26, and the catalyst body 58 is heated efficiently. In the first embodiment, an example in which a sheathed heater is used as the second heating unit 53 is shown, but a glass tube heater such as a ceramic heater, a nichrome wire heater, a halogen lamp heater, or a carbon heater may be used.

  The catalyst body 58 is attached with an oxidation catalyst containing any of Pd (palladium), Pt (platinum), and Mn (manganese), and is usually heated by exhaust heat of exhausted high-temperature air so that the catalytic activity is increased. Thus, when the exhaust gas passes through, it adsorbs substances such as oil smoke and odor components and oxidizes and purifies the air. In the first embodiment, the temperature of the air exhausted by the second heating means 53 rises, and the temperature of the catalyst body 58 can be further increased by heating by radiation from the second heating means 53. The chemical reaction rate related to the decomposition of the pollutant at 58 is increased, more pollutants are removed, and the cleanliness of the exhaust can be increased.

  Part of the air sent from the turbo fan 52 flows into the cooking chamber exhaust duct 26 from the heating chamber exhaust port 57 and is exhausted from the upper end opening of the vertical portion 262 of the cooking chamber exhaust duct 26. The amount of air exhausted is adjusted by appropriately setting the cross-sectional area of the cooking chamber exhaust duct 26 including the pressure loss of the catalyst body 58. The flow passage cross-sectional area of the cooking chamber exhaust duct 26 is set so that a good cooking effect / finishing in the cooking chamber 30 can be obtained and an appropriate exhaust air volume is provided so that the heating efficiency does not unnecessarily decrease. To do.

  The terminal portion of the second heating means 53 is disposed so as to protrude outward from the upper side surface of the heating chamber 50. The terminal portion of the second heating means 53 is connected to a control board in the control unit 16 by wiring, and the second heating means 53 is controlled by the control means for the presence or absence of heating and the heating amount.

  The heating chamber 50 is provided with heating chamber temperature detection means 56. As the heating chamber temperature detection means 56, for example, a heat-resistant temperature detection element such as a thermocouple or a thermistor can be used. The temperature in the heating chamber 50 is detected by the heating chamber temperature detection means 56, and the output from the heating chamber temperature detection means 56 is transmitted to the control means. The temperature detected by the heating chamber temperature detection means 56 is used for heating control in the cooking chamber 30. For example, when the blowing is stopped due to a failure of the electric motor 51 or the like, the temperature in the heating chamber 50 can be increased, but if the heating chamber 50 is detected by the heating chamber temperature detecting means 56, the control means The energization to the means 40 and the second heating means 53 is stopped to improve safety.

FIG. 12 is a rear perspective view of a state in which the cooking chamber door 7 and the accessory parts according to Embodiment 1 are pulled out from the cooking chamber 30 and removed.
The mounting surface 411 that is a surface on which the object to be heated is mounted on the cooking table 41 is formed of a so-called straight type grill net that is configured by arranging a plurality of rod-shaped stainless steels extending in the left-right direction, for example. The material of the cooking table 41 may be other than stainless steel as long as it is a heat-resistant material and suitable for cooking, and the surface of the material is non-adhesive and antifouling. Etc. may be applied. Moreover, the cooking table 41 has a leg portion 412 that stands on the tray 42. The leg portion 412 has a predetermined height so that a ventilation space having a predetermined height is formed between the placement surface 411 and the tray 42. In addition, the shape of the mounting surface 411 of the cooking table 41 is not limited to that shown in the drawing, and an arbitrary one such as a grid-like grill net, a grill net provided with a bar-like member extending in the front-rear direction, or a punching metal is adopted. be able to. In addition, in order that the jet stream from the blower outlet 31 which flows under the cooking stand 41 can contact the lower surface of a to-be-heated material, the mounting surface 411 is not flat plate shape and can distribute | circulate air. A hole (opening) is preferably formed.

  The saucer 42 is placed below the cooking table 41 and receives moisture, oil, and the like dripped from the object to be heated. A peripheral wall having a predetermined height is provided on the outer peripheral portion of the saucer 42, and can store the dripping dripping from the food or the like that is the object to be heated placed on the cooking table 41.

An airtight member 37 made of an elastic member having heat resistance such as silicon is disposed on the outer peripheral portion of the cooking chamber door 7 on the cooking chamber 30 side. In the state where the cooking chamber door 7 is closed, the airtight member 37 contacts the outer periphery of the front opening portion of the cooking chamber 30, and air leaks from the gap between the cooking chamber door 7 and the front opening portion of the cooking chamber 30. Suppress.
The cooking chamber door 7 may be provided with a transmission portion made of glass or the like so that the inside of the cooking chamber 30 can be visually observed.

  On both left and right sides of the cooking chamber door 7 on the cooking chamber 30 side, slide portions 352 constituting a movable portion of the slide rail unit 35 are attached. In the vicinity of the end portion of each slide portion 352 in the longitudinal direction, the holding portion 43 is spanned from one slide portion 352 to the other slide portion 352. A tray 42 is detachably placed on the holding portion 43, and a cooking table 41 is detachably placed on the tray 42.

The slide part 352 slides on a rail part 351 (see FIG. 13) provided in the cooking chamber 30. When the cooking chamber door 7 is pulled out, the slide portion 352, the receiving tray 42 supported by the holding portion 43, and the cooking table 41 placed on the receiving tray 42 slide integrally with the cooking chamber 30. Exposed outside. With such a configuration, the object to be heated can be placed and carried out in the cooking chamber 30, and the cooking table 41 and the tray 42 can be easily attached and detached, and cooking workability, maintenance performance, and cleaning performance are high. .
Moreover, the slide part 352 is detachably engaged with a rail part 351 (see FIG. 13) attached in the cooking chamber 30. For this reason, in the state as shown in FIG. 12, the cooking chamber door 7 and its accessory parts can be removed from the cooking chamber 30, and the maintenance such as cleaning is easy.

  Magnets (not shown) are respectively attached to the rail-side 351 that is the fixed side of the slide rail unit 35 and the rear-side ends of the slide portion 352 that is the movable side. When the cooking chamber door 7 approaches the closed state, the cooking chamber door 7 is urged in the closing direction by the attractive force between the magnets to bring the cooking chamber door 7 into close contact with the front opening of the cooking chamber 30. Increases sex.

FIG. 13 is a front sectional view of cooking chamber 30 according to the first embodiment.
A first suction port 32 is provided at a substantially central position in the left-right direction of the rear wall 34 of the cooking chamber 30. In the first embodiment, the first suction port 32 is configured by a plurality of arc-shaped slits provided so as to face the rotation center that is the suction site of the turbo fan 52. In addition, the specific shape of the 1st suction inlet 32 is not limited to the thing of illustration.

  Each blower outlet 31 is a substantially circular opening, and is formed at a height that overlaps with the blower 31 end of the ventilation space formed below the mounting surface 411 of the cooking table 41. . More specifically, the blower outlet 31 has an end height on the blower outlet 31 side of the mounting surface 411 of the cooking table 41, and an end height on the blower outlet 31 side of the tray 42 (height of the peripheral wall of the tray 42). There is an opening in between. The peripheral wall of the blower outlet 31 and the receiving tray 42 does not oppose, and the jet flow from the blower outlet 31 is not obstructed by the peripheral wall of the receiving tray 42 on the outlet 31 side.

Moreover, the several blower outlet 31 is arrange | positioned at predetermined intervals in the direction (The left-right width direction of the cooking chamber 30 in this Embodiment 1) which cross | intersects the height direction of the cooking chamber 30. FIG.
Here, when the space | interval of the blower outlets 31 is too narrow, the jet flow blown from each blower outlet 31 interferes, and it is difficult to supply a jet stream stably with respect to a to-be-heated material. In addition, as the interval between the air outlets 31 is narrower, the air hardly flows into the negative pressure portion on the lower side of the jet flow from above, and the jet flow from the air outlet 31 is attracted toward the bottom surface of the receiving tray 42 by the negative pressure and downward. The tendency to become a trend toward heading becomes stronger. Then, the jet flow from the outlet 31 mainly passes near the bottom surface of the saucer 42, the heated object on the cooking table 41 cannot be heated appropriately, and the oil content in the saucer 42 dropped from the heated object, etc. Smoke is heated and smoke is promoted.

Therefore, the interval in the left-right width direction (horizontal direction) between the air outlets 31 is set in consideration of the above-described suppression of jet interference and securing of the flow path between the jets. By providing each air outlet 31 at a predetermined interval, interference of the jets blown from each air outlet 31 is suppressed, and the jets from each air outlet 31 are applied to the heated object placed on the cooking table 41. Since it can be stably supplied, the object to be heated is appropriately heated. In addition, by arranging each outlet 31 with a predetermined interval, a flow path is secured in the gap between the jets from each outlet 31, and air flows into the negative pressure part below the jet from above. It becomes easy and it can control that a jet is drawn near to a saucer bottom.
The horizontal interval between the air outlets 31 is preferably, for example, at least three times the opening width of the air outlet 31 (or the diameter in the case of a circular hole).

  In addition, in FIG. 13, although the example which has arrange | positioned the blower outlet 31 which has the same opening area at the same height is shown, the blower outlet 31 is the ventilation space formed under the mounting surface 411 of the cooking table 41. As long as the opening is within the range, the opening area and height are not necessarily the same.

The heating chamber 50 is disposed between the left and right slide rail units 35 that support the cooking table 41. The plurality of air outlets 31 are disposed within the range in the left-right width direction of the mounting surface 411 of the cooking table 41.
Further, the lower portion of the heating chamber 50 overlaps the height of the slide rail unit 35 when viewed in the height direction. And the blower outlet 31 is arrange | positioned between the upper surface of the saucer 42 and the mounting surface 411 of the cooking table 41 seeing in the height direction. Thus, by arranging the blower outlet 31 at a position lower than the mounting surface 411 of the cooking table 41, the jet flow blown from the blower outlet 31 can be made to collide with the bottom surface of the object to be heated. Heat cooking can be performed.

  In addition, since a heating device such as an electric heater is not provided below the cooking chamber 30, the height of the cooking table 41 is set as long as a space allowing ventilation is provided between the tray 42 and the mounting surface 411 of the cooking table 41. Can be lowered. For this reason, the space | interval of the mounting surface 411 of the cooking stand 41 and the 1st heating means 40 can be expanded, and the to-be-heated material with a large height dimension (thickness) can be cooked.

  The upper surface, the bottom surface, and the side surface of the cooking chamber 30 are configured by a double wall structure in which two walls are disposed with a gap 39 interposed therebetween. The gap 39 exhibits a heat insulating function that suppresses heat leakage from the cooking chamber 30. By suppressing the heat leakage from the cooking chamber 30 by the gap 39, the heating efficiency in the cooking chamber 30 is increased, and the temperature rise of the components arranged in the surroundings is suppressed to increase the cooling efficiency. In the first embodiment, air insulation by the gap 39 is performed, but a heat insulating material such as glass wool or a vacuum heat insulating material may be inserted into the gap 39 as necessary. By doing so, heat insulation performance can be improved and heating efficiency and cooling efficiency can be improved.

FIG. 14 is a side cross-sectional view of the heating cooker 1 according to the first embodiment. FIG. 14A is a diagram showing the entire heating cooker 1, and FIG. 14B is an enlarged view showing the vicinity of the outlet 31.
A gap 15 is provided between the outside of the cooking chamber 30 and the cooking chamber storage portion 12 of the housing 2, and the storage portion vent hole 13 (see FIG. 6) of the cooking chamber storage portion 12 is provided in the gap 15. ) Is configured to flow. Heat leaking from the cooking chamber 30 into the cooking chamber storage section 12 is exhausted by the airflow flowing through the gap 15. By doing in this way, the heat leakage to the cooking chamber storage part 12 outside is suppressed, the temperature rise of the components arrange | positioned around is suppressed, and the cooling efficiency is improved. In addition, when the pressure in the cooking chamber 30 is increased due to the pressure of the airflow blown from the blowout port 31 or the steam explosion or volatilization from the heated object during cooking, the oil smoke from the joint portion of the wall of the cooking chamber 30 or the like As a result, oil or dirt may adhere to the cooking chamber storage section 12. Oil and dirt adhering to the cooking chamber storage unit 12 may cause failure and smoke generation, but the airflow flowing from the storage unit vent 13 flows through the gap 15 to ventilate the air in the cooking chamber storage unit 12. Contaminants such as oil smoke and carbides are exhausted, and accumulation of dirt inside can be suppressed.

  The height position of the blower outlet 31 is higher than the upper end of the peripheral wall in the rear wall 34 side of the saucer 42, and the peripheral wall of the saucer 42 does not block the flow of the jet flow from the blower outlet 31. Moreover, the height position of the blower outlet 31 is lower than the mounting surface 411 of the cooking table 41, and the jet stream from the blower outlet 31 is placed on the lower side of the heated object placed on the mounting surface 411 of the cooking table 41. Is flowing.

  A rising portion 54 surrounding the periphery of the air outlet 31 is provided on the outer periphery of the air outlet 31 inside the heating chamber 50. Above the rising portion 54, a flange portion 55 is attached so as to cover the upper portion of the rising portion 54. The protruding length of the collar portion 55 from the rear wall 34 of the cooking chamber 30 is longer than the protruding length of the rising portion 54. The flange portion 55 extends substantially parallel to the bottom surface 501 of the heating chamber 50. The flange 55 suppresses the jet stream from being blown obliquely downward from the outlet 31 due to the flow from the upper side to the lower side from the turbo fan 52 provided above. Further, the airflow that flows between the flange portion 55 and the bottom surface 501 of the heating chamber 50 toward the air outlet 31 is rectified into a nearly horizontal flow with less disturbance in the vertical direction.

  The opening lower end of the blower outlet 31 is disposed with a step between the bottom surface 501 of the heating chamber 50. More specifically, the lower opening end of the air outlet 31 is arranged at a higher position than the bottom surface 501 of the heating chamber 50. Due to the difference in height between the lower end of the opening of the air outlet 31 and the bottom surface 501, the upward component of the airflow flowing between the flange 55 and the bottom surface 501 of the heating chamber 50 is urged, and the airflow is obliquely upward from the air outlet 31. The air current collides with the bottom surface of the object to be heated which is blown out and placed on the cooking table 41, and performs collision jet heat transfer. FIG. 14A conceptually shows the airflow flowing in the vicinity of the air outlet 31 with arrows.

  In addition, even if a gap is generated at the joint between the flange 55 and the rear wall 34 of the cooking chamber 30 due to assembly or deformation due to thermal stress, the rising portion 54 acts as a windbreak against the airflow flowing from the gap. Function. For this reason, even if an airflow flows in through the gap, the airflow does not directly reach the air outlet 31, and it is possible to suppress the jet stream blown out from the air outlet 31 from flowing in an oblique direction.

[Operation of cooking device]
Next, the operation of the heating cooker 1 according to Embodiment 1 will be described.

(Cooking on the top plate)
When the user operates the operation unit 6 corresponding to the placement unit 8 on the top plate 4, the control means mounted on the electronic circuit board 14 in the control unit 16 causes the induction heating coil unit 11 below the top plate 4 and the radiant Electric power is supplied to the heater 10. Thereby, the cooking of the to-be-heated material mounted on the top plate 4 is performed. Further, the control means drives the cooling fan 25 and cools each part in the heating cooker 1 as described above by the cooling air supplied from the cooling fan 25.

(Cooking in the cooking room)
The display unit 9 displays cooking modes, cooking menus, heating conditions, and the like that can be set for cooking in the cooking chamber 30. When the user operates the operation unit 6 while confirming information displayed on the display unit 9 to make a desired setting, a control sequence corresponding to the setting content is called from a storage unit (not shown), and the control unit Is based on the temperature information obtained from the cooking chamber temperature detection means 38 and the heating chamber temperature detection means 56 and the time measured by the built-in timing means (not shown), according to the control sequence, the first heating means 40 and the second heating. The means 53 and the motor 51 are controlled.

With reference to FIG. 14, the operation of cooking chamber 30 of the first embodiment will be described.
First, when the control means energizes the first heating means 40, the upper surface of the object to be heated placed on the cooking table 41 is mainly heated by the radiation of the first heating means 40.

When the control means energizes the second heating means 53, the air in the heating chamber 50 is heated by the radiant heat transfer of the second heating means 53.
And when a control means drives the electric motor 51, the turbo fan 52 connected with the electric motor 51 will rotate.

  When the turbo fan 52 rotates due to the operation of the electric motor 51, a suction force is generated in the first suction port 32 that opens facing the turbo fan 52. Then, a part of the air in the cooking chamber 30 is sucked into the heating chamber 50 from the first suction port 32. The air sucked into the heating chamber 50 is sucked into the rotation center of the turbo fan 52 and sent out to the outer periphery of the blade. The airflow sent from the blades of the turbofan 52 is heated by the second heating means 53 disposed on the outer periphery of the turbofan 52 and passes through the space formed between the flange portion 55 and the bottom surface 501 of the heating chamber 50. Then, it passes through the internal flow path of the rising portion 54 and is blown out from the outlet 31 into the cooking chamber 30. As described above, since there is a difference in height between the lower end of the opening of the air outlet 31 and the bottom surface 501, the upward component of the airflow flowing between the flange portion 55 and the bottom surface 501 of the heating chamber 50 is urged, and the air outlet An airflow is blown obliquely upward from 31. The jet blown out from the blower outlet 31 flows toward the front of the cooking chamber 30 through the space between the mounting surface 411 of the cooking table 41 and the receiving tray 42, and in this process, the object placed on the mounting surface 411. It collides mainly with the lower surface of the heated object and conducts collision flow heat transfer. Such a flow of airflow is conceptually shown by solid line arrows in FIG.

  The jet blown out from the outlet 31 flows through the cooking chamber 30, is again sucked into the first suction port 32, and flows into the heating chamber 50.

  Part of the air in the heating chamber 50 flows into the cooking chamber exhaust duct 26 through the heating chamber exhaust port 57, is purified by the catalyst body 58, flows in the cooking chamber exhaust duct 26, and passes through the casing exhaust port 20. It flows out to the outside. Such a flow of airflow is conceptually shown by a dashed arrow in FIG.

  As described above, the upper surface of the object to be heated in the cooking chamber 30 is mainly heated by the first heating means 40, and the lower surface is mainly heated in the heating chamber 50 and jetted from the outlet 31. Heated by. A part of the air in the cooking chamber 30 is exhausted through the heating chamber 50 in accordance with the movement of the airflow that is sucked in from the first suction port 32 and blown out from the blower outlet 31. In addition, a part of the air in the cooking chamber 30 is exhausted in this way, but the exhausted air is used for a gap (not shown) between the cooking chamber door 7 and the cooking chamber 30 or intake air. Therefore, it is supplemented by suction from an opening (not shown) provided separately.

  Next, a specific example of the cooking process of heating cooking in the cooking chamber 30 will be described by taking as an example a cooking mode in which ingredients such as fish and meat are directly placed on the cooking table 41 and heated.

(1) First cooking process When a cooking process in a cooking mode in which ingredients such as fish and meat are directly placed on the cooking table 41 and heated is started, both the first heating means 40 and the second heating means 53 are heated. The amount is controlled to be maximized, and the electric motor 51 is controlled to stop. Since the electric motor 51 is stopped at the start of the cooking process, the exhaust from the cooking chamber exhaust duct 26 is only natural exhaust, and the exhaust amount is minimized. For this reason, the exhaust heat accompanying exhaust is suppressed, the temperature increase rate in the cooking chamber 30 and the heating chamber 50 is increased, and a low-temperature air flow that does not contribute much to the heating of the object to be heated is blown out from the outlet 31 to be heated. Drying of an object to be heated due to contact with an object can be suppressed.

When the heating chamber temperature detecting means 56 detects that the temperature in the heating chamber 50 has risen to a predetermined first temperature (for example, 200 ° C.), the process proceeds to the next cooking step.
In the present embodiment, the low temperature air current is prevented from being blown out by the temperature detected by the heating chamber temperature detecting means 56, but it is provided with a time measuring means, and heat capacity and heat leakage in the heating chamber 50 and the vicinity thereof and the second heating means 53. The same effect can be obtained by counting a predetermined time until the first temperature (for example, 200 ° C.) calculated by the output of the above is reached by the time measuring means and then proceeding to the next cooking step.

(2) Second cooking step The control means drives the electric motor 51 to rotate the turbo fan 52. When the turbo fan 52 rotates, a suction force is generated in the first suction port 32 that opens facing the turbo fan 52, and a part of the air in the cooking chamber 30 flows from the first suction port 32 into the heating chamber 50. Inhaled.

  The air sucked into the heating chamber 50 is heated by the second heating means 53 to raise the temperature. The high-temperature air in the heating chamber 50 is blown obliquely upward into the cooking chamber 30 from the outlet 31 through a flow path formed between the flange portion 55 and the bottom surface 501 of the heating chamber 50. The hot jet blown out from the blower outlet 31 mainly flows in the space between the cooking table 41 and the tray 42 from the back side of the cooking chamber 30 toward the front side. The upper surface of the object to be heated on the cooking table 41 is heated mainly by radiation from the first heating means 40 and heat transfer from the surrounding air, and the lower surface of the object to be heated is mainly a jet flow from the outlet 31. Heated by heat transfer due to collision.

  Both the first heating unit 40 and the second heating unit 53 are high until the cooking chamber temperature detection unit 38 detects that the temperature in the cooking chamber 30 has risen to a predetermined second temperature (for example, 250 ° C.). Energized with output. In this way, by heating at a high output in the initial stage of heating, the heated object is raised to about 70 ° C. in a shorter time to coagulate the protein on the surface layer of the heated object, and volatilization of moisture and the like inside. It can be suppressed to maintain the internal juiciness.

  In addition, in the initial stage of cooking, for example, in the initial stage of the first cooking process and the second cooking process (several tens of seconds to 3 minutes), the control means The control sequence including the heating power of the heating means is set. Specifically, the control means is based on the amount of the object to be heated, based on the heating time at the initial stage of cooking measured by the time measuring means, the temperature change in the cooking chamber 30 detected by the cooking chamber temperature detection means 38, or the like. An initial temperature of the object to be heated is calculated, and a control sequence such as cooking time in the second cooking step to the fourth cooking step is set based on the information. Thereafter, each unit is controlled according to the set control sequence.

When the inside of the cooking chamber 30 reaches a predetermined second temperature, the process proceeds to the next cooking step.
In the present embodiment, the second cooking process is started after the first cooking process, but the same effect can be obtained even if the first cooking process is omitted and the cooking process is started from the second cooking process.

(3) Third cooking step In the third cooking step, the control means operates each part so that the heating, heating, and heating of the object to be heated are appropriate, and the drying due to the contact with the airflow is reduced. To control. Specific examples will be described below.

In the heating process by radiant heat transfer of the first heating means 40 that mainly heats the upper surface of the object to be heated, the temperature rise rate of the object to be heated gradually decreases with time, but the surface temperature of the object to be heated Continues to rise.
Moreover, in the heating process by the convective heat transfer of the jet from the outlet 31 that mainly heats the lower surface of the object to be heated, in the region where the jet directly collides (contacts), the temperature of the object to be heated is slightly delayed from the temperature of the jet. The surface temperature increases, and the surface temperature of the object to be heated tends to be a predetermined temperature corresponding to the temperature of the jet and the wind speed. In the region where the jet does not directly collide (contact) with the object to be heated, the surface temperature of the object to be heated becomes slightly delayed from the air temperature in the cooking chamber 30 and tends to approach the air temperature in the cooking chamber 30.

Thus, since there is a difference in the heating process, the first heating means 40, the second heating means 53, and the electric motor 51 are controlled as follows.
First, if the heating in the first heating means 40 is continued, the temperature of the upper surface of the object to be heated becomes too high and burnt and impairs the taste. Sometimes, the heating of the first heating means 40 is stopped. Instead of stopping the heating of the first heating means 40, the output may be reduced to such an extent that the surface temperature of the object to be heated does not rise so as to burn.
In addition, for a predetermined period of time until an appropriate burnt color is formed in a region where the jet on the lower surface of the object to be heated directly collides (contacts), the temperature inside the chamber detected by the cooking chamber temperature detecting means 38 exceeds the predetermined temperature. The second heating means 53 is controlled to have a high output and the electric motor 51 is controlled to have a high blowing speed within a range that does not exist. Thereafter, for a predetermined time until the internal temperature of the object to be heated reaches a predetermined temperature (for example, 75 ° C.), the electric motor 51 is controlled so as to reduce the blown air speed, and the internal temperature is set to the predetermined temperature (for example, 250 ° C.). ), The heating amount of the second heating means 53 is controlled.

  The internal temperature of the object to be heated may be measured by providing temperature detection means (not shown) such as an infrared sensor, or based on the temperature in the cooking chamber 30 output by the cooking chamber temperature detection means 38. You may guess. The length of the predetermined time for executing the third cooking step and the heating power of the heating means are defined by the setting of the control sequence at the initial stage of cooking.

(4) Fourth cooking step In the fourth cooking step, which is the final stage of cooking in this cooking mode, the output of the first heating means 40 is increased for a predetermined time. In this way, by increasing the heating amount of the first heating means 40 for a predetermined time before the end of the cooking in the cooking chamber 30, an appropriate (delicious) baking color is given to the surface of the food material, and the surface Moisture is volatilized to make the surface of the food crisp, and a cooking effect and finish with a good appearance and taste can be obtained.
At this time, the second heating means 53 is controlled so that the heating amount becomes low or stops heating, and the output of the electric motor 51 is narrowed to such an extent that an air volume necessary for exhaust can be secured. By doing in this way, drying of a to-be-heated material can be suppressed.

  In addition, the length of the predetermined time which performs a 4th cooking process shall be prescribed | regulated by the setting of the control sequence in the early stage of cooking. When all the control sequences are completed, the cooking operation in the cooking chamber 30 is stopped. When the unlocking condition of the cooking chamber door 7 is satisfied, the display unit 9 notifies the completion of cooking and notifies by buzzer or voice, and the control means unlocks the cooking chamber door 7. Then, the user can open the cooking chamber door 7 and take out the object to be heated from the cooking chamber 30.

  In addition to the cooking mode in which ingredients such as fish and meat are placed directly on the cooking table 41 and heated as described above, the food cooked in the placing portion 8 on the top plate 4 is cooked in the cooking chamber 30. Heat cooking in the cooking mode is also possible.

  Specifically, for example, among the cooking modes displayed on the display unit 9, the “cooperative cooking” mode is selected by the operation unit 6, and among the cooking menus displayed on the display unit 9, “stew” and “hamburger” are selected. When the cooking menu such as “” is selected on the operation unit 6, a control sequence corresponding to the set cooking mode and cooking menu is called from the storage means.

  The user puts the food material in the cooking container and performs the preparation heating cooking on the mounting portion 8 on the top plate 4. For example, in the case of a hamburger, heating is performed on the top plate 4 to such an extent that the surface is burnt. If it is a stew, the ingredients are fried on the top plate 4. When such preparation heating cooking is completed, the user places the ingredients together with the cooking containers on the cooking table 41 of the cooking chamber 30. When the start of heating in the cooking chamber 30 is instructed by the operation unit 6, the control means performs automatic cooking of heating inside the hamburger after the burnt surface if it is a hamburger, and automatic cooking when it is a stew. The first heating means 40, the second heating means 53, and the electric motor 51 are controlled according to the control sequence so as to perform cooking.

  In a conventional cooking chamber in which a heating means such as an electric heater is disposed below the cooking table, it is difficult to store cooking containers such as a frying pan and a pan because the effective height of the cooking chamber that can store the object to be heated is low. It was. For this reason, cooking in cooperation with heating cooking on the top plate could not be performed in the cooking chamber. However, according to this Embodiment 1, since heating means, such as an electric heater, are not arrange | positioned under the cooking stand 41, the height dimension in the cooking chamber 30 can be ensured, and cooking with comparatively high height is possible. Even a container can be accommodated in the cooking chamber 30. Moreover, since the blower outlet 31 is arrange | positioned between the blower outlet 31 side height position of the mounting surface 411 of the cooking stand 41, and the blower outlet 31 side height position of the saucer 42, the jet flow blown from the blower outlet 31 Thus, the cooking container placed on the cooking table 41 can be heated from below. Thus, according to the heating cooker 1 which concerns on this Embodiment 1, since cooperation cooking is possible on the top plate 4 and the inside of the cooking chamber 30, various cooking can be implement | achieved and a user's cooking operation can be performed. A reduction effect can be obtained.

  As described above, in the first embodiment, the outlet 31 that blows out the jet heated in the heating chamber 50 includes the height position on the outlet 31 side of the mounting surface 411 of the cooking table 41 and the outlet of the tray 42. It was arrange | positioned between the 31st height position. And the jet flow from the blower outlet 31 was made to blow off upwards rather than horizontal. For this reason, the lower side of the article to be heated placed on the cooking table 41 can be cooked by collision jet heat transfer. Therefore, the object to be heated in the cooking chamber 30 is efficiently heated by collision jet heat transfer and forced convection heat transfer, so that cooking can be performed in a shorter time, energy loss can be reduced, power consumption can be reduced, and energy can be saved. It has the effect of reducing the environmental burden.

  Moreover, since a heating means is not arrange | positioned under the cooking stand 41 which mounts a to-be-heated material, the space below a to-be-heated material can be narrowed, and the space which was able to be made narrow is used for the cooking table 41 It can be used in a space in which an upper object to be heated is placed. By doing in this way, the effective cooking height dimension of the cooking chamber 30 is expanded, and the thick cooking object can be cooked. Moreover, since the fats and oils dripped from a to-be-heated object do not contact heating means, such as an electric heater, smoke and ignition in the cooking chamber 30 are suppressed. Moreover, since heating means, such as an electric heater which heats a to-be-heated material from the downward direction in a cooking chamber, is not provided, there exists an effect which improves the maintainability and cleaning property in a cooking chamber.

  Moreover, the jet flow from the blower outlet 31 was blown out slightly upward from the horizontal. For this reason, the flow attracted | sucked to the saucer 42 side by the bottom face of the saucer 42 and the negative pressure below the jet flowed out is suppressed. Therefore, there is an effect of suppressing the generation of smoke and odor due to the fact that the jet flows exclusively in the vicinity of the bottom surface of the saucer 42 and the oil and juice dripped onto the saucer 42 from the object to be heated are heated.

  Moreover, the several blower outlet 31 was arrange | positioned at predetermined intervals in the substantially horizontal direction. For this reason, the passage of the airflow which is attracted by the negative pressure below the jet and goes from the top to the bottom of the jet is secured, and the negative pressure below the jet is reduced. Therefore, the flow in which the jet flow is drawn toward the receiving tray 42 side is suppressed, and there is an effect of suppressing the generation of smoke and odor due to heating of oil or juice dripped from the article to be heated onto the receiving tray 42.

  Further, by arranging a plurality of air outlets 31 on one wall surface of the cooking chamber 30 (the rear wall 34 in the example of Embodiment 1), the structure can be made easy and a low-cost and highly reliable cooking device can be obtained. it can.

  Moreover, since the lowest part of the opening of the blower outlet 31 is arranged at a position higher than the bottom face 501 by providing a height difference with the bottom surface 501 of the heating chamber 50, the flange portion 55 is provided above the blower outlet 31. An air flow directed upward from the air outlet 31 can be formed. Thus, since the above-described air flow can be formed with a relatively simple configuration of the outlet 31 and the bottom surface 501 of the heating chamber 50 and the flange 55, a low-cost and highly reliable heating cooker can be obtained. Can be obtained.

  Moreover, the rising part 54 surrounding the periphery of the blower outlet 31 was provided, and it has arrange | positioned so that the rising part 54 and the collar part 55 may overlap, seeing from upper direction. For this reason, even when the clearance gap between the collar part 55 and the back surface of the rear wall 34 of the cooking chamber 30 arises, it can suppress that the jet flow from the blower outlet 31 goes below with the air current which penetrate | invaded from the clearance gap. Since it can suppress that the jet flow from the blower outlet 31 heads below, there exists an effect which suppresses generation | occurrence | production of the smoke and odor by the oil component and the juice which were dripped at the receiving tray 42 being heated by a jet flow.

Moreover, the heating chamber exhaust port 57 which can ventilate is provided in the surface different from the wall surface (the rear wall 34 of the cooking chamber 30 in Embodiment 1) in which the air outlet 31 is provided among the wall surfaces constituting the heating chamber 50, A cooking chamber exhaust duct 26 containing a catalyst body 58 was connected to the heating chamber exhaust port 57.
And the 2nd heating means 53 and the catalyst body 58 were arrange | positioned so that the thermal radiation from at least one part of the 2nd heating means 53 may reach the catalyst body 58 linearly. For this reason, a dedicated heating means for heating the catalyst body 58 is not required and the cost can be reduced, and the temperature of the catalyst body 58 can be increased and the cleanliness of the exhaust from the cooking chamber exhaust duct 26 can be increased. It can be set as the heating cooker from which cooking space and an environment are obtained.

  Moreover, the height position of the heating chamber 50 was provided at a position overlapping the slide rail unit 35 that supports the cooking table 41 and the tray 42. For this reason, the blower outlet 31 can be formed in a position lower than the mounting surface of the cooking table 41, and the jet flow from the outlet 31 is placed on the mounting surface of the cooking table 41 by doing so. Since it can be made to collide with the bottom face of a to-be-heated material, a heating cooker with high heating efficiency can be obtained.

  Moreover, the cooking chamber storage part 12 which accommodates the cooking chamber 30 was provided in the heating cooker 1, and the airflow sent from the cooling fan 25 flowed into the cooking chamber storage part 12. FIG. For this reason, the hot air in the cooking chamber storage portion 12 generated by heating in the cooking chamber 30 can be exhausted by the airflow from the cooling fan 25. Therefore, the temperature rise of the components arranged outside the cooking chamber storage unit 12 is suppressed, and oil, carbides and the like released from the cooking chamber 30 into the cooking chamber storage unit 12 are exhausted and dirt is accumulated. Since it is suppressed, it can be set as the heating cooker with high reliability and high durability.

  Further, the heating amount of the first heating means 40 for mainly heating the object to be heated in the cooking chamber 30 and the second heating means 53 for raising the temperature of the jet mainly heated from below can be individually controlled. did. By doing in this way, baking of the upper surface and lower surface of a to-be-heated material can be adjusted separately. Moreover, the control of stopping the turbo fan 52 in the heating chamber 50 and heating with the first heating means 40 is also possible, and a desired cooking effect / finish can be obtained.

  Further, in the first cooking process, which is the initial stage (heating start stage) of the cooking process, the first heating means 40 and the second heating means 53 are both controlled to be heated, but the electric motor 51 is controlled to stop. It was made to be. Since the electric motor 51 is in a stopped state at the heating start time when the cooking chamber 30 and the heating chamber 50 are relatively low in temperature, the exhaust from the cooking chamber exhaust duct 26 is only natural exhaust and the exhaust amount is minimized. Exhaust heat accompanying the exhaust is suppressed, and the temperature increase rate in the cooking chamber 30 and the heating chamber 50 is increased. Moreover, since the drying of the to-be-heated material by the comparatively low temperature airflow with low contribution to the heating of the to-be-heated material being blown out from the blower outlet 31 can be suppressed, a good cooking effect is obtained. Can do.

  Moreover, after the temperature in the cooking chamber 30 is raised to a predetermined temperature in the first cooking step, the jet blown out from the outlet 31 into the cooking chamber 30 by driving the electric motor 51 and operating the turbo fan 52. Form. For this reason, the lower surface side of the to-be-heated object mounted on the mounting surface of the cooking table 41 can be heated by collision jet heat transfer.

  Moreover, in the subsequent cooking process, the 3rd cooking process controlled to stop the heating by the 1st heating means 40 or to reduce the surface temperature of a to-be-heated object to the output which does not produce a burn was provided. For this reason, the burning of the to-be-heated material by the effect | action of the 1st heating means 40 can be suppressed, and a favorable cooking effect can be acquired.

  In this third cooking step, the heating amount of the second heating means 53 is controlled so that the temperature in the cooking chamber 30 is maintained at a predetermined temperature based on the temperature detected by the cooking chamber temperature detection means 38. The motor 51 is controlled so as to relatively reduce the rotational speed. By doing so, a good baking color is applied to the lower surface of the object to be heated to appropriately maintain the internal temperature of the object to be heated, and drying of the object to be heated is suppressed, and a good cooking effect / finish is obtained. .

  Moreover, in the 4th cooking process which is the last step of a heating cooking process, the 1st heating means 40 is controlled to heat with high output. For this reason, the cooking effect and the finish which the appearance and taste are favorable are obtained by attaching the appropriate baking color to the upper surface of a foodstuff by the effect | action of the 1st heating means 40, and making the surface crisp. In the final stage of the cooking process, the heating amount of the second heating unit 53 is minimized or stopped, and the rotation of the electric motor 51 is controlled to be low. For this reason, drying of a to-be-heated material can be suppressed.

  Moreover, the opening / closing detection means which detects opening / closing of the cooking chamber door 7 was provided. And when the cooking operation instruction | indication was output from the operation part 6, if the cooking chamber door 7 was an open state, the display part 9 alert | reported the cooking chamber door 7 to close without cooking. In addition, when the opening operation of the cooking chamber door 7 is detected during cooking, all the heating means and the electric motor 51 as the air blowing device are stopped and the cooking chamber door 7 is opened, so that the cooking is stopped. I tried to do it. For this reason, it is suppressed that the hot air from the blower outlet 31 blows out of the heating cooker 1, and since a risk of a user's burn etc. can be reduced, a highly safe heating cooker can be obtained.

  In addition to the cooking chamber 30, the heating cooker 1 includes a top plate 4, an induction heating coil unit 11 that is a heating unit that heats an object to be heated placed on the top plate 4, and a radial heater 10. . For this reason, cooking using a cooking container such as a pan or a frying pan can be performed on the top plate 4, and grilling, roaster, oven, steam cooking, etc. can be performed in the cooking chamber 30. It has the effect of being able to cook and making it a space-saving and multifunctional cooking device.

  In addition, as one of the cooking modes executed by the control means, the method includes a step of cooking by heating on the top plate 4 and a step of cooking by heating in the cooking chamber 30, and a common cooking container is used in both steps. A possible linked cooking mode. For this reason, the repertoire of cooking can be expanded and the effect which reduces a user's cooking work can be acquired.

Embodiment 2. FIG.
In the second embodiment, the configuration different from that of the first embodiment will be mainly described.

  The cooking device according to the second embodiment has the same configuration as that of the first embodiment in the configurations shown in FIGS. 1, 4 to 6, and 12.

  FIG. 15 is a perspective view of a state where the casing upper frame 3, the top plate 4, and the intake / exhaust port cover 5 are removed from the heating cooker 1 according to the second embodiment.

  The cooking chamber exhaust duct 26 </ b> A of the second embodiment is the same as that of the first embodiment in that it is arranged inside the cooling air exhaust duct 22. However, as can be seen by comparing FIG. 2 and FIG. 15 shown in the first embodiment, in this second embodiment, the flow passage section of the cooking chamber exhaust duct 26 </ b> A occupies the flow passage section of the cooling air exhaust duct 22. The ratio is reduced from that shown in the first embodiment. Moreover, since the area (area seen from the upper surface) of the cooking chamber exhaust duct 26A occupying the lower side of the cooling air exhaust air passage inlet 23 is also smaller than that shown in the first embodiment, the cooling air exhaust air passage Pressure loss due to the passage of cooling air from the inflow port 23 to the housing exhaust port 20 is reduced. For this reason, since the ventilation load of the cooling fan 25 is reduced, the noise of the cooling fan 25 is reduced, and the operation noise of the heating cooker 1 is also reduced.

  FIG. 16 is a perspective view of a state where the upper wall 33 of the cooking chamber 30 according to Embodiment 2 is removed. FIG. 17 is a diagram illustrating a configuration in the vicinity of the suction port body 60 of FIG. In FIG. 17, the description of the catalyst body 62 provided in the suction port body 60 is omitted.

The terminal portion of the first heating means 40 is installed through a position close to the right side of the rear wall 34 of the cooking chamber 30.
A part of the first heating means 40 is disposed substantially horizontally in parallel with the rear wall 34 of the cooking chamber 30. This part is referred to as the heating means rear side 401 and is shown by hatching in FIG. The heating means rear side 401 has a bar shape that extends without being divided in the width direction of the cooking chamber 30. In the second embodiment, an example in which the terminal portion of the first heating unit 40 is moved to the right side is shown, but the terminal portion may be moved to the left side. That is, you may provide the 1st heating means 40 shown in FIG. In any case, it suffices to have a substantially horizontal heating means rear side 401 provided substantially parallel to the rear wall 34 without being divided in the width direction of the cooking chamber 30.

  A suction port body 60 is attached to the rear wall 34 of the cooking chamber 30 at a position facing the first suction port 32A. The suction port body 60 includes a suction port body front wall 601 that forms an inclined surface so as to project in the inner direction (front direction) of the cooking chamber 30 from below to above, and the suction port body front wall 601. A suction inlet side wall 602 that extends rearward from the side end portion and is connected to the rear wall 34 is provided. The suction port body 60 covers the front of the first suction port 32 </ b> A with a predetermined gap, and an air passage is formed between the rear wall 34 and the suction port body 60. The inlet of the air path formed between the suction port body 60 and the rear wall 34 is referred to as a second cooking chamber suction port 61. The second cooking chamber suction port 61 is arranged at a position higher than the first suction port 32 </ b> A and higher than the height center of the cooking chamber 30. The air in the cooking chamber 30 flows into the first suction port 32 </ b> A formed in the rear wall 34 through the second cooking chamber suction port 61 formed by the suction port body 60. The air path formed between the suction port body 60 and the rear wall 34 is a second cooking chamber suction port 61 that is an air inlet to the air path and a first air outlet that is an air outlet from the air path. Except for the suction port 32A, it is almost sealed.

  A catalyst body 62 is attached inside the second cooking chamber suction port 61. The catalyst body 62 is for purifying exhaust gas similarly to the catalyst body 58 shown in the first embodiment, and has a functionally similar configuration to the catalyst body 58. It is preferable that the catalyst body 62 is attached at a position and an angle at which the radiation from the first heating means 40 reaches directly. More specifically, the catalyst body 62 is preferably attached to a position that overlaps at least a part of the first heating means 40 in the height direction and the left-right width direction. By doing in this way, the catalyst body 62 is heated by the radiation | emission of the 1st heating means 40, and catalyst activity increases. The airflow sucked into the suction port body 60 passes through the vicinity of the first heating means 40 and then flows into the suction port body 60, so that the temperature is increased with high heating efficiency and passes through the vicinity of the catalyst body 62. The catalyst body 62 is heated to a higher temperature by the radiation of the one heating means 40. As a result, the oxidation catalyst attached to the catalyst body 62 is catalytically activated, and adsorbs a part of contaminants such as oil smoke and odor components contained in the air in the cooking chamber 30 to purify by oxidative decomposition. Since a part of the air in the cooking chamber 30 circulates except for a part of the air exhausted from the cooking chamber exhaust duct 26A, the air in the cooking chamber 30 passes through the catalyst body 62 many times while circulating. This increases the purification rate. For this reason, compared with the structure which exhaust_gas | exhaustion passes the catalyst body 58 only once in the process which passes the cooking chamber exhaust duct 26 like Embodiment 1, it is the inside of the cooking chamber 30 of this Embodiment 2, or cooking chamber exhaust. The purification rate of exhaust from the duct 26A tends to be high.

  Reaction heat is generated in the course of a chemical reaction in which pollutants are oxidatively decomposed. This heat further heats the airflow that passes through, and the heated airflow is blown into the cooking chamber 30 from the outlet 31 as a high-temperature circulating airflow. The Thus, the reaction heat generated when the airflow passes through the catalyst body 62 is used for cooking the object to be heated.

  A space 39 on both sides of the cooking chamber 30 is filled with a heat insulating material 391 such as glass wool or a vacuum heat insulating material. By providing the heat insulating material 391, the heat leakage from the cooking chamber 30 is reduced to increase the heating efficiency, and the temperature rise of surrounding components is suppressed to increase the cooling efficiency.

FIG. 18 is a rear perspective view of the cooking chamber 30 according to Embodiment 2 with the upper wall 33, the heating chamber 50, and accompanying components removed.
A first suction port 32 </ b> A is opened in the rear wall 34 of the cooking chamber 30. In the first embodiment described above, the first suction port 32 configured by a plurality of arc-shaped slits is shown as an example. However, the first suction port 32A of the second embodiment is configured by one annular slit. Has been. The opening shape of the first suction port 32A is not particularly limited.

  On the rear wall 34 of the cooking chamber 30, a plurality of pipe portions 65 projecting toward the inner side of the heating chamber 50 are provided below the first suction port 32 </ b> A. The pipe section 65 has a substantially cylindrical shape having an air flow path therein, and communicates with the air outlet 31 provided in the rear wall 34. The central axis of the pipe line portion 65 is inclined so as to rise as it approaches the air outlet 31 provided in the rear wall 34 (see FIG. 21). For this reason, the airflow which passes along the pipe line part 65 is rectified diagonally upward, and the jet stream from the blower outlet 31 blows off diagonally upward.

  Also, the airflow sent from the turbo fan 52 has a swirling component, and below the heating chamber 50 where the air outlet 31 is disposed, from the left side surface to the right side surface or the right side surface, depending on the rotation direction of the turbo fan 52. Contains airflow components toward the left side. For this reason, in the structure of the blower outlet 31 of Embodiment 1, depending on the position of the blower outlet 31 in the left-right direction, the tendency of the jet direction of the jet to incline to the left or right can be seen. However, the airflow is rectified also in the left-right direction depending on the pipe line portion 65, and a jet with high straightness is formed. Therefore, it is easy to make the jet flow reach a predetermined position on the mounting surface 411 of the cooking table 41 and apply an appropriate baked color to the object to be heated, so that a good cooking effect and finish can be obtained.

FIG. 19 is a perspective view of the heating chamber 50 and the accessory parts according to the second embodiment.
A turbo fan 52 is arranged inside the heating chamber 50. The turbo fan 52 is fixed to the rotating shaft of the electric motor 51 disposed on the back surface of the heating chamber 50, and is configured to send air sucked from the central portion through the operation of the electric motor 51 from the outer peripheral portion. Same as 1.

  On the back surface of the heating chamber 50, a heating chamber exhaust port 57A to which the cooking chamber exhaust duct 26A is connected is opened. In the second embodiment, unlike the first embodiment, the catalyst body is not attached to the connection end of the cooking chamber exhaust duct 26A with the heating chamber 50. For this reason, when obtaining the same exhaust air volume, compared with the cooking chamber exhaust duct 26 shown in the first embodiment, the cross section of the air passage of the cooking chamber exhaust duct 26A can be formed small, and the space can be saved.

In the second embodiment, the second heating means 53A is substantially straight, and is disposed below the heating chamber 50 so that the major axis direction and the width direction of the heating chamber 50 are substantially coincident with each other. Yes. As the second heating means 53A, a sheathed heater may be used, or a glass tube heater such as a ceramic heater, a nichrome wire heater, a halogen lamp heater, or a carbon heater may be used. It is done.
The heating chamber temperature detection means 56 is arranged in the heating chamber 50 as in the first embodiment.

  A part of the air sent out by the turbo fan 52 flows into the cooking chamber exhaust duct 26A from the heating chamber exhaust port 57A. And the air which flowed in cooking chamber exhaust duct 26A flows through a substantially L-shaped air passage, and is exhausted from an upper end opening of a substantially vertical portion provided on the back side of cooking chamber exhaust duct 26A. The amount of air to be exhausted is adjusted so as to be an appropriate amount of exhaust air by the flow passage cross-sectional area of the cooking chamber exhaust duct 26A. By exhausting an appropriate air volume from the cooking chamber exhaust duct 26A, it is possible to obtain a good cooking effect / finishing in the cooking chamber 30 and to prevent the heating efficiency from being lowered unnecessarily.

  The terminal portion of the second heating means 53 </ b> A is disposed so as to protrude from the back surface of the heating chamber 50. Wiring is performed between the terminal portion of the second heating means 53A and the control board in the control unit 16, and the second heating means 53A is controlled by the control means for the presence or absence of heating and the heating amount.

FIG. 20 is a cross-sectional view of the heating chamber 50 of the cooking chamber 30 according to the second embodiment, and shows the cooking chamber 30 as viewed from the back side.
The second heating means 53 </ b> A is disposed between the lower end of the turbo fan 52 and the outlet 31 as viewed in the height direction. Further, the second heating means 53A is disposed in the vicinity of the upper part of all the air outlets 31 so that the distance in the height direction from the air outlets 31 is substantially the same and overlaps with the air outlets 31 in the left-right direction. ing. With such a configuration, the air sent from the turbo fan 52 is blown out from the outlet 31 immediately after being heated by the second heating means 53A. For this reason, there is little heat loss in a ventilation path, the air heated by the 2nd heating means 53A can be blown out from the blower outlet 31 at high temperature, and the heating efficiency of a to-be-heated object can be improved. Moreover, since the temperature difference of the airflow blown out from each blower outlet 31 can be reduced, heating unevenness between the left and right of the object to be heated can be suppressed.

FIG. 21 is a side sectional view of cooking chamber 30 according to the second embodiment. FIG. 21A is a diagram showing the entire heating cooker 1, and FIG. 21B is an enlarged view showing the vicinity of the outlet 31.
A space 39 provided on each of the upper wall 33 and the bottom surface of the cooking chamber 30 is filled with a heat insulating material 391 such as glass wool or a vacuum heat insulating material to reduce heat leakage from the cooking chamber 30 and improve heating efficiency. The cooling efficiency is enhanced by suppressing the temperature rise of surrounding parts.

  The point which the air outlet 31 is arrange | positioned between the height position by the side of the air outlet 31 of the mounting surface 411 of the cooking stand 41 and the height position by the side of the air outlet 31 of the saucer 42 is Embodiment 1. FIG. It is the same. Moreover, since the pipe line part 65 which inclines upwards is provided in the heating chamber 50 side of the blower outlet 31 of Embodiment 2 as it approaches the cooking chamber 30, similarly to Embodiment 1, it blows. From the outlet 31, a jet blows out upward from the horizontal.

  In the second embodiment, the suction port body 60 is provided to cover the front of the first suction port 32A and to form a flow path connecting the upper portion in the cooking chamber 30 and the first suction port 32A. The mouth 32 </ b> A mainly sucks the upper air in the cooking chamber 30 through the second cooking chamber suction port 61. For this reason, compared with Embodiment 1, the distance of the blower outlet 31 and the position (the 2nd cooking chamber suction inlet 61) where the air in the cooking chamber 30 is sucked in is long. Therefore, the stagnation point of the airflow generated with the suction to the first suction port 32A is located far from the outlet 31, and the influence of the stagnation of this airflow on the jet blown out from the outlet 31 can be reduced. it can. For this reason, the area | region of the collision jet heat transfer to the lower surface of a to-be-heated material can be extended to the side far from the blower outlet 31, and heating efficiency can be improved more.

The operation of the cooking chamber 30 of the second embodiment configured as described above will be described.
When the turbo fan 52 rotates due to the operation of the electric motor 51, a suction force is generated at the first suction port 32 </ b> A that opens facing the turbo fan 52. Then, a part of the air in the cooking chamber 30 is sucked from the second cooking chamber suction port 61 into an air passage formed between the suction port body 60 and the rear wall 34. The air sucked from the second cooking chamber suction port 61 is further heated by reaction heat of oxidative decomposition while purifying smoke and oily smoke when passing through the catalyst body 62, and enters the heating chamber 50 from the first suction port 32 </ b> A. It flows in and is sent out by the turbo fan 52.

A part of the airflow sent from the turbo fan 52 in the heating chamber 50 is exhausted through the cooking chamber exhaust duct 26A.
Most of the airflow sent out from the turbo fan 52 in the heating chamber 50 is heated by the second heating means 53A, passes through the pipe line section 65, and blows out obliquely upward in the cooking chamber 30 from the outlet 31. . The airflow blown out from the blower outlet 31 collides below the object to be heated on the mounting surface of the cooking table 41 and heats the object to be heated.

  The suction port body 60 is provided, and the air in the cooking chamber 30 is sucked from the second cooking chamber suction port 61 formed above the cooking chamber 30, so that the air outlet 31 provided on the lower back side of the cooking chamber 30 is provided. A large flow is formed which proceeds toward the front (front) of the cooking chamber door 7 and reaches the second cooking chamber suction port 61 provided on the back side of the cooking chamber 30. The airflow in the cooking chamber 30 is conceptually indicated by arrows in FIG. When the airflow flows over the depth direction of the cooking chamber 30 as described above, the temperature unevenness in the cooking chamber 30 is reduced and the heating unevenness of the object to be heated is suppressed.

  In the cooking chamber 30 of the second embodiment, as in the first embodiment, the control means controls the operations of the first heating means 40, the second heating means 53A, and the electric motor 51 according to a predetermined control sequence. Cooking in the cooking chamber 30 shown in the first embodiment (for example, a cooking mode in which ingredients such as fish and meat are placed directly on the cooking table 41 and heated, and cooking is performed in the placing portion 8 on the top plate 4. As for the cooperative cooking mode in which the food is cooked in the cooking chamber 30, the same can be applied to the second embodiment.

  As described above, in the second embodiment, the pipe line portion 65 that is connected to the inside of the heating chamber 50 of the air outlet 31 is provided. And the center axis of this pipe line part 65 was set as the structure inclined so that it might rise, so that the blower outlet 31 provided in the rear wall 34 was approached. For this reason, the air in the heating chamber 50 is rectified in the vertical direction in the process of passing through the pipe line portion 65, and the jet flow blows obliquely upward from the blowout port 31. Further, the air in the heating chamber 50 that tends to tilt in the left-right direction due to the rotational direction of the turbo fan 52 is rectified also in the left-right direction by the duct portion 65, and a highly straight jet is formed. For this reason, it becomes easy to make a jet flow reach the predetermined position of the mounting surface 411 of the cooking table 41, and to apply an appropriate baking color to the object to be heated, so that a good cooking effect and finish can be obtained.

  In addition, a suction port body 60 that is disposed relatively to the first suction port 32 </ b> A provided in the rear wall 34 and forms a substantially hermetically sealed air passage between the rear wall 34 is provided. And the 2nd cooking chamber suction port 61 formed between the suction port body 60 and the rear wall 34 was arrange | positioned upwards rather than the height center of the cooking chamber 30. FIG. For this reason, the stagnation point of the airflow generated along with the suction to the first suction port 32A is generated at a position farther from the outlet 31, and the influence of this stagnation on the jet blown out from the outlet 31 can be reduced. It becomes possible. Therefore, the area of the collision jet heat transfer by the jet from the blower outlet 31 is expanded to the side far from the blower outlet 31 and the heating efficiency is increased, so that cooking can be realized in a short time with energy saving. Moreover, since the big flow which convects the whole depth direction of the cooking chamber 30 is formed, the favorable cooking effect and finish with few heating irregularities can be acquired.

  Further, the suction port body 60 was provided with a catalyst body 62. For this reason, the purification rate of the exhaust in the cooking chamber 30 exhausted from the cooking chamber exhaust duct 26A can be increased. Moreover, since purification by the catalyst body 62 is performed in the cooking chamber 30, coloring or smell transfer to the heated object due to smoke or oily smoke is reduced. Further, since the circulating airflow flowing through the cooking chamber 30 and the heating chamber 50 is heated by the reaction heat generated by the catalyst body 62, the heating efficiency is increased. Further, since there is no need to attach the catalyst body to the cooking chamber exhaust duct 26A, the cross section of the flow path of the cooking chamber exhaust duct 26A can be made smaller than when the catalyst body is installed, and the noise of the cooling fan 25 can be reduced. .

By disposing the second heating means 53A in the vicinity of the upper part of all the air outlets 31, there is little heat loss, and air in a high temperature state can be blown out from the air outlet 31, so that the heating efficiency is increased. Moreover, the blowing temperature difference between the left and right outlets 31 is reduced, and there is an effect of suppressing heating unevenness in the left-right direction in the cooking chamber 30.
In addition, since the second heating means 53A is arranged in the vicinity of the upper portion of the air outlet 31, the pipe line portion 65 connected to the air outlet 31 is heated, and the airflow passes from the pipe line portion 65 when passing through the pipe line portion 65. It is further heated by heat transfer. For this reason, the blowing temperature of the jet from the blower outlet 31 can be further increased, and the heating efficiency is improved.

Embodiment 3 FIG.
In the third embodiment, a description will be given focusing on a configuration different from the first embodiment.

  The heating cooker according to the third embodiment has the same configuration as shown in FIG.

FIG. 22 is a perspective view of a state where the upper wall 33 of the cooking chamber 30 according to Embodiment 3 is removed.
FIG. 23 is a diagram illustrating a configuration in the vicinity of the suction port body 70 of FIG. In FIG. 23, the description of the catalyst body 62 provided in the suction port body 70 is omitted.
Unlike the suction port body 60 shown in the second embodiment, the suction port body 70 according to the third embodiment has no configuration corresponding to the suction port body side wall 602 in the suction port body 60, and the horizontal width in the cooking chamber 30. A suction port body front wall 701 having substantially the same width is provided. The suction port body front wall 701 is inclined so as to protrude from the lower side to the upper side in the cooking chamber 30 in the inner direction (front direction), and between the suction port body front wall 701 and the rear wall 34. An air passage is formed. A substantially flat suction port upper wall 702 that faces the upper wall 33 of the cooking chamber 30 is connected to the upper end of the suction port body front wall 701. An opening 703 that is slightly larger than the outer shape of the first heating means 40 is formed along the shape of the first heating means 40 in the suction wall 702, and the first heating means 40 is located in the opening 703. Be placed. Further, in the third embodiment, a plurality of openings 704 are formed in the suction inlet body upper wall 702 separately from the openings 703 in which the first heating means 40 is disposed. In the third embodiment, the second cooking chamber suction port 71 is configured by the opening 703 and the opening 704.

  As a whole, the suction port body 70 covers a part of the rear wall 34 and the upper wall 33 across both sides of the cooking chamber 30 with a predetermined space, and the rear wall 34 and the upper wall 33 of the cooking chamber 30. An air path reaching the first suction port 32B is formed between the suction port body 70 and the first suction port 32B. And the opening 703 and the opening 704 provided in the suction inlet body upper wall 702 function as an inlet for allowing the air in the cooking chamber 30 to flow upward of the suction inlet body upper wall 702. That is, in the cooking chamber 30 according to the third embodiment, the air in the cooking chamber 30 is distributed and sucked through the openings 703 and 704 to form an air flow from the lower side to the upper side in the cooking chamber 30. The air that has flowed upward through the opening 703 and the opening 704 to the upper side of the suction inlet body upper wall 702 flows toward the rear of the cooking chamber 30 and is formed between the front inlet wall 701 and the rear wall 34. It passes through the path and is sucked into the first suction port 32B.

  The plurality of independent openings 704 provided in the suction port body 70 have a smaller opening area as they are closer to the first suction port 32B. The opening 703 of the suction port body 70 is opened with a gap of a predetermined interval from the shape of the first heating unit 40 projected in plan view, and the interval is substantially narrower toward the first suction port 32B side. This is because the opening ratio of the second cooking chamber suction port 71 (the sum of the opening 703 and the opening 704) per unit area in the suction port upper wall 702 is lower in the region closer to the first suction port 32B. This is to ensure that By increasing the opening area of the second cooking chamber suction port 71 per unit area closer to the first suction port 32B in the upper wall 702 of the suction port body, an increase in the suction air volume on the first suction port 32B side is suppressed. Moreover, the suction | attraction air volume in the near side (side near the cooking chamber door 7) of the cooking chamber 30 away from the 1st suction inlet 32B can be ensured. The airflow from the blower outlet 31B tends to decrease in temperature as the distance from the blower outlet 31B increases. The airflow on the cooking chamber door 7 side is lower than the rear wall 34 side of the cooking chamber 30. For this reason, on the cooking chamber door 7 side away from the outlet 31B, the temperature difference between the upper and lower sides in the cooking chamber 30 is relatively small, and the flow from the lower side to the upper side formed by the temperature difference tends to be smaller. However, as in the third embodiment, by adjusting the opening area of the suction inlet body upper wall 702 and securing the suction air volume in the area away from the outlet 31B, even in the area away from the outlet 31B. In addition, it is possible to appropriately form an air flow in which the wind speed increases from the lower side to the upper side of the cooking chamber 30. Thus, since the airflow which goes upwards from the downward direction of the cooking chamber 30 can be formed, the heat-transfer effect | action to the bottom face and side surface of the to-be-heated material mounted in the mounting surface 411B of the cooking table 41B is obtained, and it is favorable. A cooking effect and finish can be obtained.

  A catalyst body 62 is provided between the suction port body 70 and the rear wall 34. The catalyst body 62 is provided in substantially the same width as the suction port body 70, that is, over the same width as the left and right width in the cooking chamber 30. Since the catalyst body 62 of the third embodiment has an area in the inflow direction larger than that of the catalyst body 62 of the second embodiment, the passing air speed of the catalyst body 62 can be reduced, higher purification performance can be obtained, and cooking The cleanliness of the room and exhaust is increased. Further, the reaction heat of purification by oxidative decomposition at the catalyst body 62 is increased, and the contribution of the reaction heat to cooking is also increased, so that an energy-saving heating cooker can be obtained. Further, since the area in the inflow direction of the catalyst body 62 is enlarged, the pressure loss when the airflow passes through the catalyst body 62 can be reduced, and the blowing air speed from the outlet 31B can be further increased, and the heating efficiency Can be increased.

  The catalyst body 62 is arranged at a position where the radiation of the first heating means 40 reaches as in the second embodiment, and the same effect as in the second embodiment is obtained. Further, since the air in the cooking chamber 30 is sucked from the opening 703 provided so as to surround almost the entire periphery of the first heating means 40, the air is heated by the first heating means 40 when passing through the opening 703. The temperature of the airflow flowing into the catalyst body 62 is also increased. For this reason, the chemical reaction speed concerning decomposition | disassembly of the contaminant in the catalyst body 62 increases, more contaminants are removed, and the cleanliness of air can be raised.

FIG. 24 is a perspective view in which the upper wall 33 of the cooking chamber 30, the cooking chamber door 7, the suction port body 60, the first heating means 40, and the catalyst body 58 according to Embodiment 3 are removed.
A first suction port 32 </ b> B is provided on the rear wall 34 of the cooking chamber 30 at a position corresponding to the inside of the suction port body 70. The first suction port 32 </ b> B opens at a position facing the suction portion of the turbo fan 52.

FIG. 25 is a rear perspective view of the cooking chamber 30 according to Embodiment 3 with the upper wall 33, the heating chamber 50, and accompanying parts removed.
On the outer periphery of the air outlet 31 </ b> B formed in the rear wall 34 of the cooking chamber 30, a rising portion 54 that protrudes inside the heating chamber 50 is provided. The rising portion 54 can be easily formed by press working such as burring.

FIG. 26 is a perspective view of the heating chamber 50 according to the third embodiment and the accompanying components.
A wall body 75 is provided on the bottom surface of the heating chamber 50. The wall body 75 is a covering member that covers the upper side of the air outlet 31B in the heating chamber 50 and further covers the left and right sides of the air outlet 31B in the same manner as the flange portion 55 of the first embodiment. The wall body 75 is made of a sheet metal that is formed into a corrugated plate by pressing or the like. The wall body 75 is joined to the bottom surface 501 of the heating chamber 50 by spot welding, caulking, or the like, and is provided between the raised portion of the wall body 75 formed in a corrugated plate shape and the bottom surface 501 of the heating chamber 50. The number of conduits 76 corresponding to the number and position of 31B is formed. A portion of the wall body 75 where the pipe line 76 is formed with the bottom surface 501 is referred to as a pipe line forming part 751. The pipe line 76 formed by the wall body 75 is a flow path to the outlet 31B that can be formed easily and at a lower cost than the pipe line part 65 shown in the second embodiment.

  In the conduit 76 formed by the bottom surface 501 of the heating chamber 50 and the conduit forming portion 751, the back side of the heating chamber 50 serves as an inflow port, and the front side serves as an outflow port. A rising portion 54 of the outlet 31B is inserted into each outlet of the conduit 76. The inner surface shape of the pipe line forming portion 751 is generally along the outer peripheral shape of the rising portion 54, and the outer periphery of the rising portion 54 and the pipe line 76 are preferably connected in a substantially sealed state. In the third embodiment, the inner surface shape of the pipe line forming portion 751 is a substantially arch shape along the outer periphery of the substantially upper half of the rising portion 54 when viewed in a cross section perpendicular to the pipe line 76. The airflow flowing in from the inlet of the conduit 76 is blown out from the outlet 31B into the cooking chamber 30.

  In the third embodiment, an example in which the wall body 75 is attached to the bottom surface 501 of the heating chamber 50 is shown. However, the wall body 75 having the same configuration is attached to the back side of the rear wall 34 of the cooking chamber 30 (the heating chamber 50). Side). Moreover, in this Embodiment 3, although it is set as the simple structure which forms the pipe line 76 corresponding to each of several blower outlet 31B by the series of wall bodies 75, the wall body 75 respond | corresponds to each blower outlet 31B. May be divided.

  A part of the second heating unit 53B extends in the width direction below the outer peripheral side of the turbofan 52, and this part is referred to as a horizontal part 531. The horizontal portion 531 is disposed in the vicinity of all the inlets of the pipe line 76 formed between the bottom surface of the heating chamber 50 and the wall body 75. By arranging the second heating means 53B in the vicinity of the conduit 76 in this way, it is possible to increase the temperature of the airflow blown out from the plurality of outlets 31B and to obtain the action and effect of reducing temperature unevenness. This is the same as the second embodiment.

  A part of the second heating unit 53B extends in the height direction on the outer peripheral side of the turbofan 52, and this part is referred to as a vertical part 532. At least a part of the vertical portion 532 is disposed in a region above the rotation center of the turbo fan 52, and the vertical portion 532 is disposed at a position closer to the turbo fan 52 than the left and right wall surfaces of the heating chamber 50. Has been. In the third embodiment, the second heating means 53B has a shape in which the horizontal portion 531 and the vertical portions 532 on the left and right sides are continuous, such as a sheathed heater, a ceramic heater, a nichrome wire heater, a halogen lamp heater, A glass tube heater such as a carbon heater.

  As the turbo fan 52 rotates, the air flow sent from substantially above the center of rotation of the turbo fan 52 comes into contact with the vertical part 532 of the second heating means 53B in the process of flowing toward the outlet 31B, and further horizontally. The part 531 is contacted. For this reason, the heating efficiency of the airflow sent out from the turbo fan 52 by the second heating means 53B is increased, and a hotter jet can be blown out from the outlet 31B, so that the cooking time in the cooking chamber 30 can be shortened. it can.

FIG. 27 is a front sectional view of cooking chamber 30 according to the third embodiment.
The gap 39 is provided on both side surfaces and the ceiling surface / bottom surface of the cooking chamber 30 and is thermally insulated as in the first embodiment.

  The blower outlet 31B formed in the rear wall 34 of the cooking chamber 30 has a different shape depending on the position in the left-right direction. Here, for specific description, each of the air outlets 31 </ b> B shown in FIG. 27 may be referred to as air outlets 311, 312, 313, 314, 315, 316 and 317 in order from the left side of the drawing. As shown in FIG. 27, the air outlets 311 to 317 are all substantially circular, but the opening area varies depending on the position in the left-right width direction, and the opening area is wider toward the side farther from the center in the width direction of the cooking chamber 30. That is, the air outlet 313 disposed on the left side of the air outlet 314 disposed substantially at the center in the left-right direction has a larger opening area, and the air outlets 312 and 311 disposed on the left side in that order. Is big. Moreover, the opening area of the air outlet 315 arranged on the right side of the air outlet 314 arranged at the approximate center in the left-right direction has a larger opening area, and the opening area of the air outlets 316 and 317 arranged on the right side is larger. large.

  When a plurality of air outlets 31B are arranged side by side, the surroundings of the jets have negative pressure and an attracting action occurs, and the left and right jets tend to be drawn, so when all the air outlets 31B have the same opening area, The vicinity of the center in the left-right direction of the object to be heated on the mounting surface 411B of the cooking table 41B tends to be heated more. As in the third embodiment, the heating area in the left-right direction is reduced by increasing the opening area of the outlet 31B far from the center in the left-right direction and narrowing the opening near the center in the left-right direction. be able to.

  Further, in the plurality of outlets 31B, when the opening areas of the same distance from the turbo fan 52 are compared, the opening area of the outlet 31B having a high degree of coincidence with the direction of the swirl component of the airflow sent from the turbo fan 52. Is configured to be equal to or smaller than the opening area of the outlet 31B having a low degree of coincidence with the swirl component direction. The blower outlet 31B having a high degree of coincidence with the swirl component direction of the air current refers to the blower outlet 31B that can take in more swirl components. Specifically, in the example illustrated in FIG. 27, the air outlet 313 and the air outlet 315 are opened at an equal distance from the turbo fan 52, but are positioned in the swirl component direction of the airflow sent from the turbo fan 52. The blower outlet 315 has the same opening area as the blower outlet 313 or an opening area smaller than that. Based on the same concept, the opening area of the air outlet 316 is equal to or smaller than the opening area of the air outlet 312 in the air outlet 312 and the air outlet 316 arranged at an equal distance from the turbo fan 52. This is because, in the case of the same opening area, the amount of air blown out tends to be relatively large in the opening on the direction side where the turning component is directed below the rotation center of the turbo fan 52. is there. By making the opening area of the blower outlet 31B opened to the swirl component direction side of the turbo fan 52 equal to or less than the blower outlet 31B separated from the turbofan 52 by the same distance as the blower outlet 31B, the swirl component direction It is possible to suppress the jet flow blown out from the air outlet 31B that opens to the side, and to suppress heating unevenness.

  The pipe line forming portion 751 of the wall body 75 is configured to have a shape that generally follows the outer periphery of each of the air outlets 31B, corresponding to the air outlets 31B having different shapes depending on the left and right positions.

FIG. 28 is a side cross-sectional view of cooking chamber 30 according to the third embodiment. FIG. 28 (A) is a diagram showing the entire heating cooker 1, and FIG. 28 (B) is an enlarged view showing the vicinity of the outlet 31B.
The blower outlet 31B is arrange | positioned between the height position by the side of the blower outlet 31B of the mounting surface 411B of the cooking stand 41B, and the blower outlet 31B side height position of the saucer 42.

  In addition, the opening lower end of the air outlet 31 </ b> B is disposed with a step between the bottom surface 501 of the heating chamber 50. More specifically, the lower opening end of the air outlet 31 </ b> B is arranged at a higher position than the bottom surface 501 of the heating chamber 50. Due to the difference in height between the lower end of the opening of the air outlet 31B and the bottom surface 501, the upward component of the airflow flowing between the wall body 75 and the bottom surface 501 of the heating chamber 50 is urged, and the airflow is obliquely upward from the air outlet 31B. The air current collides with the bottom surface of the object to be heated which is blown out and placed on the cooking table 41B, and performs collision jet heat transfer.

  In the wall body 75, a flow from the upper side to the lower side sent from the upper turbo fan 52 or a left-right direction flow due to the swirling component of the turbo fan 52 flows directly into the air outlet 31 </ b> B, and the jet flows from the air outlet 31 </ b> B. Is prevented from inclining and blowing out downward or in the left-right direction. The airflow that flows through the conduit 76 formed between the wall 75 and the bottom surface 501 of the heating chamber 50 and flows toward the outlet 31B is reduced in turbulence in the vertical and horizontal directions in the conduit 76 and rectified into a flow that is close to straight. Is done.

  In addition, by providing the rising portion 54, even if a gap occurs due to assembly or deformation due to thermal stress at the joint between the wall body 75 and the rear wall 34 of the cooking chamber 30, the rising portion 54 rises against the airflow flowing from the gap. The part 54 functions as a windbreak. For this reason, even if an airflow flows in from the gap, the airflow does not directly reach the outlet 31B, and it is possible to suppress the jet stream blown out from the outlet 31B from flowing in an oblique direction.

  The air passage formed by the ceiling surface of the cooking chamber 30 and the suction inlet body upper wall 702 of the suction inlet 70 has a larger air passage cross-sectional area as it approaches the first suction inlet 32B (as it approaches the rear wall 34). ing. In the third embodiment, the suction port body upper wall 702 is inclined with respect to the upper wall 33 provided substantially horizontally so as to move away from the upper wall 33 as it approaches the first suction port 32B. As described above, the air passage cross section on the suction port side of the first suction port 32B in which the airflow dispersed and sucked in the opening 703 and the opening 704 provided in the suction port body upper wall 702 of the suction port body 70 is accumulated is enlarged. Thus, the increase in pressure loss is suppressed, and the blowing wind speed from the outlet 31B is increased.

  The mounting surface 411B of the cooking table 41B is not horizontal in the depth direction of the cooking chamber 30, but is closer to the cooking chamber door 7 side (front side) far from the outlet 31B than the rear wall 34 side where the outlet 31B is formed. It is inclined so that the height is lower. Moreover, in order to suppress that the to-be-heated material mounted on the mounting surface 411B of the cooking table 41B slides down from the front surface side with a low height, a fall prevention unit is provided on the front surface side of the mounting surface 411B of the cooking table 41B. 72 is provided. In the third embodiment, the fall prevention unit 72 is composed of a rod-like member extending in the width direction at a position higher than the front surface side of the mounting surface 411B of the cooking table 41B (see FIG. 24). The specific configuration of the fall prevention unit 72 is not limited as long as the heated object can be prevented from sliding down.

The operation of the cooking chamber 30 of the third embodiment configured as described above will be mainly described with reference to FIG.
When the turbo fan 52 is rotated by the operation of the electric motor 51, a suction force is generated in the first suction port 32 </ b> B of the cooking chamber 30 that opens facing the turbo fan 52. Then, a part of the air in the cooking chamber 30 is sucked from the opening 703 provided in the suction port body 70. Since the flow path contracts at the opening 703, the airflow increases. The air sucked from the opening 703 is heated by the first heating means 40 in the process of passing through the vicinity of the first heating means 40, and passes through the flow path formed between the suction port upper wall 702 and the upper wall 33. , Proceed toward the first suction port 32B side. In addition, a part of the air in the cooking chamber 30 is also sucked from the opening 704 provided in the suction port body 70, and similarly, a flow path formed between the suction port body upper wall 702 and the upper wall 33, Proceed toward the first inlet 32B side. Such an air flow is conceptually shown in FIG. The air path formed by the upper wall 33 of the cooking chamber 30 and the upper wall 702 of the suction port is closer to the suction port side of the first suction port 32B where the airflow dispersed and sucked in the openings 703 and 704 is accumulated. Since the cross section is large, an increase in pressure loss can be suppressed.

  The air sucked from the openings 703 and 704 is further heated by the reaction heat of oxidative decomposition while purifying the smoke and oily smoke when passing through the catalyst body 62, and enters the heating chamber 50 from the first suction port 32B. It flows in and is sent out from the turbo fan 52.

  A part of the airflow sent from the turbo fan 52 in the heating chamber 50 flows into the cooking chamber exhaust duct 26 and is further purified by the catalyst body 58 provided in the cooking chamber exhaust duct 26. The point that is purified by the cooking chamber exhaust duct 26 is the same as that of the first embodiment, but the inflowing exhaust gas has already been purified by the catalyst body 62 provided in the suction port body 70, so that the heating cooker 1 The air exhausted to the outside has a higher cleanliness than the first embodiment. A part of the air in the cooking chamber 30 is exhausted from the cooking chamber exhaust duct 26 in this way, but the exhausted air is a gap between the cooking chamber door 7 and the cooking chamber 30 (not shown). Or an opening (not shown) provided separately for inhalation.

  In addition, most of the airflow sent from the turbo fan 52 is blown out obliquely upward in the cooking chamber 30 from the blower outlet 31B, and collides with the object to be heated on the mounting surface 411B of the cooking table 41B. The object to be heated is heated. Such a flow of airflow is conceptually shown by solid line arrows in FIG. The mounting surface of the cooking table 41B is inclined so that the front side is lower, and the angle at which the airflow from the blower outlet 31B collides with the lower side of the object to be heated is closer to the vertical than the horizontal mounting surface. In the impinging jet heat transfer, the heat transfer improves as it collides at an angle close to vertical, so by placing the object to be heated on the mounting surface 411B by inclining the mounting surface 411B of the cooking table 41B, The heating efficiency of the object to be heated can be increased.

  In addition, by performing distributed intake above the cooking chamber 30 by the openings 703 and 704 provided in the suction port body 70, an airflow that passes through the placement surface of the cooking table 41B can be formed. . By forming such an air flow from the lower side to the upper side in the cooking chamber 30, the heating efficiency of the bottom surface and the side surface of the object to be heated can be increased.

  In the cooking chamber 30 of the third embodiment, as in the first embodiment, the control means controls the operations of the first heating means 40, the second heating means 53B, and the electric motor 51 according to a predetermined control sequence. Cooking in the cooking chamber 30 shown in the first embodiment (for example, a cooking mode in which ingredients such as fish and meat are directly placed on the cooking table 41B and heated, and cooking is performed in the placing portion 8 on the top plate 4) As for the cooperative cooking mode in which the food is cooked in the cooking chamber 30, the same can be applied to the third embodiment.

As described above, in the third embodiment, the lowermost portion of the opening of the blower outlet 31B is disposed at a position higher than the bottom surface 501 of the heating chamber 50, and the lowermost end of the opening of the blower outlet 31B and the bottom surface 501 of the heating chamber 50 are arranged. There was a height difference between And in the heating chamber 50, the wall body 75 surrounding the upper direction and right and left of the blower outlet 31B is provided, and a conduit 76 having the blower outlet 31B as an outlet is formed between the wall body 75 and the bottom surface 501 of the heating chamber 50. did. By providing such a wall body 75, it is possible to prevent the airflow sent from the turbo fan 52 from directly flowing into the outlet 31B. Further, the bottom surface 501 of the heating chamber 50 and the wall body 75 formed a pipe line 76 reaching the outlet 31B. The wall body 75 has a shape and structure that is relatively easy to manufacture and can mass-produce nozzle-like air outlets at a low cost. In the process of passing through the pipe 76 formed in this way, a highly straight jet is formed. .
Further, the step between the bottom surface 501 of the heating chamber 50 and the lowermost portion of the opening of the blower outlet 31B causes an upward flow to form an obliquely upward airflow from the blower outlet 31B toward the mounting surface of the cooking table 41B. be able to. For this reason, heating efficiency can be improved and cooking time can be shortened by heating the bottom of the object to be heated by impinging jet heat heat transfer, and there is an effect that a cooking device having high heating performance can be obtained at low cost.

  Moreover, the rising part 54 surrounding the periphery of the blower outlet 31B was provided, and it arrange | positioned so that the rising part 54 and the wall 75 may overlap seeing from upper direction. For this reason, while the airtightness of the back side of the rear wall 34 of the cooking chamber 30 and the wall body 75 increases, the airflow which invades when the clearance gap arises between the back surface of the rear wall 34 of the cooking chamber 30 and the wall body 75 is produced. The influence is mitigated by the rising portion 54, and a jet flow obliquely upward from the outlet 31B can be stably formed. Therefore, it is possible to obtain a cooking device capable of obtaining a good cooking effect / finish.

  Further, among the plurality of outlets 31B, the farther from the center in the width direction of the cooking chamber 30, the larger the opening area. For this reason, the heating nonuniformity in the left-right width direction of the cooking chamber 30 is reduced, and the heating cooker from which the favorable cooking effect and finish are obtained can be obtained. In addition, the structure which enlarges an opening area so that it is far from the width direction center of the cooking chamber 30 among several blower outlets 31B is applicable also to Embodiment 1 and Embodiment 2, and there exists the same effect. .

  Further, among the plurality of air outlets 31B, those having a substantially equal distance from the turbo fan 52 have a larger opening area as the air outlet 31B has a higher degree of coincidence with the swirl component direction of the airflow sent from the turbo fan 52. I made it smaller. Thereby, the heating nonuniformity which arises on the right and left of the rotation center of the turbo fan 52 can be reduced, and the cooking device which can obtain a favorable cooking effect and finish can be obtained. This configuration can also be applied to the first and second embodiments and has the same effect.

  Further, an air passage is formed between the ceiling surface of the cooking chamber 30 and the suction port body upper wall 702 of the suction port body 70, and the second cooking chamber suction is sucked into the suction port body upper wall 702 located above the cooking chamber 30. A mouth 71 was formed. For this reason, the airflow which flows upward from the cooking stand 41B is formed, the heating efficiency of the bottom face and side surface of the to-be-heated object mounted is improved, and the cooking device with a quick cooking speed can be obtained.

  The opening ratio of the second cooking chamber suction port 71 per unit area of the suction port body upper wall 702 of the suction port body 70 was made smaller toward the side closer to the first suction port 32B. For this reason, the airflow flowing from the lower side to the upper side of the mounting surface of the cooking table 41B is distributed from the back side (side near the first suction port 32B) of the cooking chamber 30 to the front side (side far from the first suction port 32B). Well formed. Therefore, the heating unevenness | corrugation of the bottom face and side surface of the to-be-heated object mounted on the mounting surface of the cooking stand 41B is reduced, and the cooking device which can obtain a favorable cooking effect and finish can be obtained.

  The opening 703 formed in the suction port body upper wall 702 of the suction port body 60 is opened with a predetermined gap from the shape of the first heating unit 40 projected in plan view, and is close to the first suction port 32B. The distance was narrowed toward the side. For this reason, the airflow which flows on the mounting surface of the cooking table 41B from the lower side to the upper side is formed with good distribution, and uneven heating of the bottom surface and the side surface of the object to be heated is reduced. In addition, the air in the cooking chamber 30 is heated by passing through the vicinity of the first heating means 40 and sucked from the opening 703, and the inflow temperature to the catalyst body 62 provided in the suction port body 70 is increased. The cleanliness of the air in the exhaust and the chamber is increased. Further, by arranging the first heating means 40 and the suction port body 70 so as to overlap in the height direction, the effective inside height of the cooking chamber 30 can be provided even if an air passage through which intake air flows is provided above the cooking chamber 30. It won't be much narrower.

  The suction port body 70 includes a catalyst body 62, and the catalyst body 62 is disposed at a position where the radiation of the first heating means 40 can reach. For this reason, the catalyst body 62 is heated by the radiation from the first heating means 40, and the cleanliness of the exhaust air and the air in the warehouse is increased. Further, it is not necessary to separately provide a heating means for heating the catalyst body 62, and an inexpensive cooking device can be obtained.

  Moreover, the heating chamber exhaust port 57 which can ventilate is provided in the surface different from the wall surface (the rear wall 34 of the cooking chamber 30 in Embodiment 1) in which the air outlet 31B is provided among the wall surfaces constituting the heating chamber 50, A cooking chamber exhaust duct 26 containing a catalyst body 58 was connected to the heating chamber exhaust port 57. And the 2nd heating means 53B and the catalyst body 58 were arrange | positioned so that the thermal radiation from at least one part of the 2nd heating means 53B may reach the catalyst body 58 linearly. Since the air purified by the catalyst body 62 provided in the suction port body 70 is further purified by the catalyst body 58 provided in the cooking chamber exhaust duct 26, the cleanliness of the exhaust can be increased and the cooking is comfortable. It can be set as the heating cooker from which space and an environment are obtained.

  Moreover, the 2nd heating means 53B was arrange | positioned in the vicinity of all the inflow ports of the pipe line 76 formed with the bottom face 501 of the heating chamber 50 and the wall body 75 which are the inflow side of the blower outlet 31B. For this reason, the airflow heated by the 2nd heating means 53B is blown out from each blower outlet 31B, the temperature nonuniformity of the airflow from the blower outlet 31B is reduced, and the cooking device which the favorable cooking effect and finish are obtained Can be obtained. Further, since the second heating means 53B is arranged in the vicinity of the wall body 75, the wall body 75 is heated, and the air current is generated by the heat transfer action from the wall body 75 to the air stream when the air stream passes through the wall body 75. Furthermore, since it is heated and blowing temperature can further be raised, there exists an effect which raises heating efficiency.

  The second heating unit 53 </ b> B includes a vertical portion 532 at a position corresponding to generally above the rotation center of the turbo fan 52. The vertical portion 532 is disposed closer to the outer peripheral side of the turbo fan 52 than the left and right wall surfaces of the heating chamber 50. The second heating means 53B has a horizontal portion 531 disposed below the rotation center of the turbo fan 52. For this reason, most of the airflow sent from the turbo fan 52 contacts the vertical portion 532 and also contacts the horizontal portion 531, so that the heating efficiency of the airflow is improved and the temperature of the airflow from the outlet 31B is increased. Therefore, a cooking device having a high cooking speed can be obtained.

  Since the mounting surface 411B of the cooking table 41B is configured to be lower on the side farther from the blower outlet 31B than the closer side, the angle at which the airflow from the blower outlet 31B collides with the lower side of the object to be heated is close to vertical. Increases heating efficiency. In addition, since the mounting surface of the cooking table 41B is inclined, the oil and juice from the object to be heated are transmitted to the side farther from the outlet 31B and dripped onto the receiving tray 42. Therefore, the oil due to the airflow from the outlet 31B Heating of soup is reduced. For this reason, it is effective in improving the cleanliness | purity of exhaust_gas | exhaustion while being able to reduce the coloring and smell transfer to a to-be-heated material, and to obtain the favorable cooking finish. Moreover, since the fall prevention part 72 was provided in the low side of the mounting surface 411B of the cooking table 41B, it can suppress that a to-be-heated object slips and falls on the inclined mounting surface, and cooking work deteriorates. Suppress and improve cleanability.

Embodiment 4 FIG.
In the fourth embodiment, the configuration different from the first and second embodiments will be mainly described.

  A heating cooker according to Embodiment 4 is shown in FIGS. 1, 4 to 6, 15, and 29 to 39. The configuration according to FIGS. 1 and 4 to 6 is the same as that of the first embodiment, and the configuration according to FIG. 15 is the same as that of the second embodiment.

FIG. 29 is a front side perspective view of cooking chamber 30 according to the fourth embodiment. FIG. 30 is a rear perspective view of cooking chamber 30 according to the fourth embodiment.
The heating chamber 50 disposed on the rear wall 34 of the cooking chamber 30 has a shape in which a portion corresponding to the terminal portion and the mounting portion of the first heating means 40 is cut out in a front view. And the temperature rise of the terminal part is suppressed. That is, as shown in FIG. 30, the upper wall of the heating chamber 50 is formed in a step shape so as to avoid the terminal portion and the attachment portion of the first heating means 40, and the terminal portion and the attachment portion of the first heating means 40 are attached. The part is not inserted into the heating chamber 50. For this reason, the terminal portion of the first heating means 40 does not interfere with the heating chamber 50 and is easy to assemble, and the heat of the heating chamber 50 is difficult to be transmitted to the terminal portion of the first heating means 40. The rise can be suppressed.

  The second heating means 53C is attached to the back surface inside the heating chamber 50, and the terminal portion of the second heating means 53C penetrates the rear wall of the heating chamber 50 and protrudes out of the heating chamber 50.

  FIG. 31 is a rear side perspective view in which the upper wall upper plate 331 of the upper wall 33, the slide rail cover 353, and the heating chamber 50 and its accessory parts are removed from the cooking chamber 30 according to the fourth embodiment.

  As described in the first embodiment, the upper wall 33 of the cooking chamber 30 has a double wall structure in which two walls are arranged with a gap 39 interposed therebetween. In the embodiment, the upper wall 33 of the upper wall 33 that forms a double wall structure is the upper wall upper plate 331, and the lower wall that constitutes the ceiling surface of the cooking chamber 30 is the upper wall lower plate 332. Called separately. An air gap 39 is formed between the upper wall upper plate 331 and the upper wall lower plate 332 of the upper wall 33 of the cooking chamber 30, and the air gap 39 forms a heat insulating space (see FIG. 36). Inside, on the upper wall lower plate 332, the air channel upper part 80 is disposed. An upper air passage 79 is formed between the air passage upper part 80 and the upper wall lower plate 332.

  The air path upper part 80 is a hollow convex member having an open lower surface. A flange portion is formed at a peripheral edge portion of the lower end of the air path upper part 80, and the air path upper part 80 is connected to the upper wall lower plate by any of fastening members such as screws, caulking, and welding through the flange part. It is attached to 332 in an almost airtight manner.

  A collective duct 77 is provided on the rear wall 34 of the cooking chamber 30, and a plurality of outlets 31 </ b> C (see FIG. 32) are arranged in the collective duct 77.

FIG. 32 is an exploded rear perspective view of the cooking chamber 30 according to the fourth embodiment with the upper wall upper plate 331, the air channel upper part 80, the slide rail cover 353, and the heating chamber 50 and its accessory parts removed. is there.
The rear wall 34 of the cooking chamber 30 is provided with a plurality of outlets 31C. On the outer periphery of each outlet 31C, a rising portion 54 is provided so as to protrude toward the inside of the heating chamber 50. The rising portion 54 and the outlet 31 </ b> C are contained in the collective duct 77. The collecting duct 77 forms an air passage in the heating duct 50 for guiding the air in the heating chamber 50 to the outlet 31C.

  In the fourth embodiment, the collecting duct 77 is provided as a component independent of the cooking chamber 30 and is a rectangular frame-shaped component having an open rear surface and a front surface. In a state where the collective duct 77 is attached to the rear wall 34 of the cooking chamber 30, an opening formed at one end on the back side of the collective duct 77 opens into the heating chamber 50, and an open portion on the front side of the collective duct 77. Is connected to the rear wall 34 and encloses the outer periphery of the plurality of outlets 31C.

  A flange portion 78 is provided on the outer peripheral edge of the duct portion of the collective duct 77 on the cooking chamber 30 side, and the collective duct 77 is attached to the rear wall 34 via the flange portion 78. The flange portion 78 is in surface contact with the rear wall 34 to enhance the airtightness between the collecting duct 77 and the rear wall 34. Further, in the horizontal upper and lower sides of the collective duct 77 having a size larger than that in the vertical direction, a bending (corner) is provided between the duct portion and the flange portion 78 to increase rigidity, thereby increasing the temperature of the heating chamber. 50, the deformation of the collective duct 77 due to the thermal stress within 50 is suppressed, and the reduction of the rectifying effect is suppressed. For this reason, appropriate airflow formation is made and a favorable cooking effect and finish can be obtained.

  The collective duct 77 is fixed to the rear wall 34 via the flange portion 78, and the fixing is performed by any of fastening members such as screws or rivets, caulking, and welding. For this reason, a sufficient fastening force can be obtained even in the heating chamber 50 that is at a high temperature, and a gap is hardly generated between the flange portion 78 and the rear wall 34. Therefore, an air current flows in from the gap between the flange portion 78 and the rear wall 34 and the rectifying effect of the collective duct 77 is not hindered, so that a good rectifying effect is maintained and a good cooking effect / finishing can be obtained.

  A second cooking chamber suction port 83 and a ceiling wall opening 82 are provided in the upper wall lower plate 332 below the air path upper part 80. A part of the upper wall lower plate 332 is recessed downward (this recessed portion is referred to as an upper wall recess 332a), and a plurality of second cooking chamber suction ports 83 are formed in the upper wall recess 332a. . The catalyst body 99 is accommodated in the upper wall recess 332 a, that is, in the recess of the upper wall lower plate 332, and the second cooking chamber suction port 83 is covered with the catalyst body 99 from above. The catalyst body 99 is for purifying air in the same manner as the catalyst body 58 shown in the first embodiment or the catalyst body 62 shown in the second embodiment, and functionally the catalyst body 58 or the catalyst body. The configuration is the same as 62.

  By housing the catalyst body 99 in the upper wall recess 332a, the distance from the first heating means 40 disposed below the second cooking chamber suction port 83 is shortened to increase the heating efficiency of the catalyst body 99. Since the heating efficiency of the catalyst body 99 can be increased, the temperature of the catalyst body 99 can be increased efficiently, the catalytic activity of the catalyst body 99 is increased, and the pollutants contained in the air passing through the catalyst body 99 are oxidized. Degradation and purification performance can be improved. Further, the upper wall lower plate 332 and the upper air path are made wider by increasing the ventilation space by separating the distance between the upper surface of the catalyst body 99 and the lower surface of the air path upper part 80 disposed on the catalyst body 99. The pressure loss of the upper air passage 79 formed between the part parts 80 can be reduced, and the air volume of the centrifugal fan 85 that is a blowing means can be increased to increase the heating efficiency.

  The ceiling wall opening 82 is provided close to the rear wall 34. An air path lower part 81 is provided below the ceiling wall opening 82 and inside the cooking chamber 30 (see FIG. 33).

FIG. 33 is a front perspective view of the cooking chamber 30 according to Embodiment 4 with the upper wall 33 and its accompanying components and the cooking chamber door 7 and its accompanying components removed.
An air path lower part 81 that covers the first suction port 32 </ b> C from the front side is attached to the inside of the cooking chamber 30 of the rear wall 34. A space that allows ventilation is provided between the air path lower part 81 and the rear wall 34, and this space is referred to as a lower air path 74. The upper end of the air path lower part 81 is referred to as a connection port 84, and the air path lower part 81 contacts the upper wall lower plate 332 through the connection port 84 and is connected to the ceiling wall opening 82. A flange portion is formed on the contact surface to the rear wall 34 of the air passage lower part 81, and the air passage lower part 81 is connected to the rear wall 34 via the flange portion by any of fastening members such as screws, caulking, and welding. It is fixed almost airtight. Therefore, a substantially airtight lower air passage 74 extending from the ceiling wall opening 82 to the first suction port 32C is formed.

FIG. 34 is a perspective view of the heating chamber 50 and its accessory parts according to the fourth embodiment.
A centrifugal fan 85 is disposed inside the heating chamber 50. As described above, the centrifugal fan 85 is rotated when the upper wall of the heating chamber 50 is partially concaved (a part on the right side of the drawing in FIG. 34) avoiding the terminal portion and the attachment portion of the first heating means 40. The center is disposed on the left side of the left and right center of the heating chamber 50. For this reason, even if a notch is provided in the upper right part of the heating chamber 50, the fan outer diameter of the centrifugal fan 85 can be increased. By increasing the fan outer diameter, the air blowing performance is increased and the air flow is increased. Increases efficiency.

  Below the centrifugal fan 85, a U-shaped second heating means 53C is arranged. The second heating means 53 </ b> C is disposed below the same direction as the air outlet 31 </ b> C when viewed from the centrifugal fan 85. The major axis direction of the second heating means 53C extends in the left-right direction, which is the same direction as the arrangement direction of the plurality of outlets 31C. By providing the second heating means 53C in this way, the air heated by the second heating means 53C is sent out relatively efficiently from the outlet 31C, and above the rotation center of the centrifugal fan 85 in the heating chamber 50. The heat dissipation from the cooking chamber is reduced and the heating efficiency is increased, and the heat transfer to the outside of the cooking chamber 30 is reduced and the cooling efficiency can be increased.

  In the fourth embodiment, a sheathed heater is used as the second heating means 53C, but a glass tube heater such as a ceramic heater, a nichrome wire heater, a halogen lamp heater, or a carbon heater may be used instead of the sheathed heater. Circulating air can be heated and the same effect can be obtained.

  A heating chamber exhaust port 57A connected to the cooking chamber exhaust duct 26A is provided above the heating chamber 50, and the exhaust is discharged out of the heating cooker 1 through the heating chamber exhaust port 57A and the cooking chamber exhaust duct 26A. This is the same as in the second embodiment.

  Further, it is the same as in the first embodiment that the heating chamber temperature detection means 56 is provided inside the heating chamber 50 for control.

FIG. 35 is a cross-sectional view of the air channel upper part 80 portion of the cooking chamber 30 according to the fourth embodiment.
The catalyst body 99 is accommodated in the upper wall recess 332a of the upper wall lower plate 332, and the second cooking chamber suction port 83 is opened below the catalyst body 99. The second cooking chamber suction port 83 is within the range of 1/5 to 4/5 from the front end of the cooking chamber 30 in the longitudinal dimension of the cooking chamber 30, that is, the front side 1/5 of the longitudinal dimension of the cooking chamber 30. And the middle 3/5 except for the back side 1/5.

  A second cooking chamber suction port 83 is disposed below the catalyst body 99, and a first heating means 40 is disposed below the second cooking chamber suction port 83. Further, the first heating means 40 has a shape having a portion overlapping with the catalyst body 99 in a top view. Furthermore, in the present fourth embodiment, the first heating means 40 is bent at two places in the region overlapping the catalyst body 99 in a top view. As described above, by arranging the plurality of bent portions of the first heating means 40 in the portion overlapping the catalyst body 99 in a top view, the area where the catalyst body 99 and the first heating means 40 overlap can be increased. The heating characteristics of the medium 99 are enhanced and uneven heating is reduced, the oxidative decomposition performance of the catalyst is enhanced, and the cleanliness of the air passing through the catalyst body 99 is enhanced. The bending shape and the number of bendings of the first heating means 40 are not limited to those shown in the drawing.

  The width of the air path upper part 80 in the left-right direction is wider than the width of the first heating means 40 in the left-right direction, and the air path upper part 80 is disposed so as to cover the first heating means 40 in the left-right direction when viewed from above. . That is, when viewed from above, the first heating means 40 is disposed within the range of the left and right width of the airway upper part 80. By doing in this way, the heat from the first heating means 40 can be used for heating the circulating air flowing in the upper air passage 79 from the second cooking chamber suction port 83 toward the first suction port 32C. The temperature of circulating air can be raised and the heating efficiency of a to-be-heated material can be improved. In addition, since the upper part 80 of the air path covers the first heating means 40, the upper wall upper plate 331 of the upper wall 33 is heated by the first heating means 40, and the temperature rises and heat is transferred to the outside of the cooking chamber 30. Therefore, the temperature rise of the components arranged above the cooking chamber 30 can be suppressed, and the cooling efficiency of those components can be increased.

  In the fourth embodiment, the air path upper part 80 is arranged so as to cover the first heating means 40 on the back side in the left-right direction and the front-rear direction when viewed from above, but the front side in the front-rear direction is also above the air path. You may make it cover with the partial component 80. FIG. By doing so, the temperature of the circulating air flowing through the upper air passage 79 formed between the air passage upper part 80 and the upper wall lower plate 332 is increased, and the heating efficiency is improved and the upper wall upper plate 331 is improved. Thus, the cooling efficiency outside the cooking chamber 30 can be increased.

  FIG. 36 is a front sectional view of the position of the second cooking chamber suction port 83 of the cooking chamber 30 according to the fourth embodiment. FIG. 37 is an enlarged view of a main part mainly showing the vicinity of the left outlet 31C of FIG. In FIG. 37, only the main part on the left side of FIG. 36 is shown, but the configuration on the right side is the same. In FIG. 36 and FIG. 37, in order to explain specifically, what is arranged at the left end and the right end among the plurality of outlets 31C may be referred to as the outlet 31Ca, and those other than the left and right ends may be referred to as the outlet 31Cb. .

In the fourth embodiment, ten outlets 31C are formed, and these outlets 31C are arranged at approximately equal intervals in the left-right direction.
The point that 31 C of blower outlets are arrange | positioned in the ventilation space below the mounting surface 411 is the same as that of Embodiment 1. However, the fourth embodiment has the following characteristics in relation to the air outlet 31C.

  Here, the intermediate in the height direction between the end portion on the outlet 31C side of the mounting surface 411 of the cooking table 41 and the upper end edge 421 which is the upper end on the outlet 31C side of the receiving tray 42 is the mounting surface / receiving tray intermediate. This is referred to as line 87. The center in the height direction of the outlet 31C is referred to as the outlet center 86. The outlet 31 </ b> C of the fourth embodiment is arranged such that the outlet center 86 is located closer to the tray 42 (lower side) than the placement surface / tray intermediate line 87. By arranging the air outlet center 86 on the receiving tray 42 side, when the object to be heated is placed on the air outlet 31C side (rear wall 34 side) of the placement surface 411, overheating in the vicinity of the air outlet 31C is suppressed. In addition, the deterioration of the taste due to overburning is suppressed, and a good cooking effect / finish is obtained.

  Of the plurality of air outlets 31C arranged side by side in the left-right direction, the air outlets 31Ca arranged at both left and right ends, that is, the side walls 67 of the left and right air outlets 31Ca arranged closest to the side wall 67 of the cooking chamber 30 are provided. The air outlet / side wall surface distance 88, which is the distance between the end portion (referred to as the wall surface end) and the side wall surface of the collective duct 77 (referred to as the inner surface of the side wall surface; It is set as the dimension below the width of 31Ca. By setting the blower outlet / side wall surface interval 88 to be the dimension of the width of the blower outlet 31Ca or less and arranging the blower outlet 31Ca close to the side wall surface of the collective duct 77, the blower 31Ca disposed from the left end of the cooking chamber 30 A flow in the direction of the left side wall 67 is formed, and a flow in the direction of the right side wall 67 of the cooking chamber 30 is formed from the outlet 31Ca disposed at the right end. Accordingly, even when the object to be heated is placed near both the left and right ends of the placement surface 411, the airflow from the outlet 31C is likely to reach near both the left and right ends of the object to be heated. Is difficult to reach, and uneven heating due to the lack of a burnt color due to the reduced heating amount is suppressed, and a good cooking effect and finish can be obtained.

FIG. 38 is a side cross-sectional view of the cooking chamber 30 according to Embodiment 4, and shows a cross section at the third outlet 31C from the left in front view. FIG. 39 is an enlarged view of a main part in the vicinity of the outlet 31C of FIG.
The air path upper part 80 is disposed in a gap 39 formed by the upper wall upper plate 331 and the upper wall lower plate 332, and the upper air path is interposed between the air path upper part 80 and the upper wall lower plate 332. 79 is formed. Since the air path upper part 80 is arranged in the gap 39 and the height dimension of the cooking chamber 30 does not increase even if the air path upper part 80 is provided, the mounting efficiency in the housing 2 can be increased. Further, since the air passage width of the cooling air can be sufficiently secured, the pressure loss can be reduced and the cooling efficiency can be increased. Moreover, since the height position of the upper wall lower plate 332 of the cooking chamber 30 is not lowered, the effective cooking height in the cooking chamber 30 can be sufficiently secured.

  The upper air passage 79 formed between the air passage upper part 80 and the upper wall lower plate 332, and the lower air passage 74 formed between the air passage lower part 81 and the rear wall 34 are the ceiling wall openings. 82 to communicate. Therefore, a series of the upper air passage 79 and the lower air passage 74 form an air passage from the second cooking chamber suction port 83 to the first suction port 32C.

  The height dimension of the collecting duct 77 is 1 to 2 times the height dimension of the outlet 31C. For this reason, the pressure loss can be reduced by suppressing the reduction of the flow in the height direction at the outlet 31C, and the airflow can be sent out from the outlet 31C without hindering the rectifying effect of the collective duct 77, and appropriate airflow control is performed. Good cooking effect and finish can be obtained.

  The dimension of the collecting duct 77 in the flow direction is not less than 0.5 times and not more than three times the height dimension of the collecting duct 77. For this reason, it is possible to obtain a sufficient rectifying effect in the vertical direction while suppressing an increase in pressure loss of the collective duct 77, and to send an appropriate air flow from the outlet 31C. Therefore, a good cooking effect / finish of the object to be heated can be obtained.

  The bottom surface 501 of the heating chamber 50 is disposed away from the lower end of the blower outlet 31C to be equal to or higher than the height of the blower outlet 31C. That is, the distance between the lower end of the blower outlet 31C and the bottom surface 501 of the heating chamber 50 is a value equal to or greater than the height dimension of the blower outlet 31C. By arranging the bottom surface 501 at a distance from the lower end of the outlet 31C, a space (chamber) is formed on the upstream side of the outlet 31C. For this reason, the airflow accompanied with the swirling component from the centrifugal fan 85 flows into the space between the lower end of the outlet 31C and the bottom surface 501, and flows into the collective duct 77 with the swirling component being relaxed. Then, in the space (chamber) between the bottom surface 501 of the heating chamber 50 formed on the upstream side of the blower outlet 31C and the lower end of the blower outlet 31C, the swirl component of the airflow sent from the centrifugal fan 85 can be relaxed. it can. Therefore, the airflow sent from the blower outlet 31 </ b> C is less susceptible to the swirl component, and can form a flow that is relatively parallel to the wall surface of the side wall 67 of the cooking chamber 30. For example, when an airflow inclined in the left or right direction is blown into the cooking chamber 30, the airflow hardly reaches below the left front or right front (cooking chamber door 7 side) of the object to be heated on the placement surface 411, Heating unevenness may occur such that the amount of heating is reduced and raw burning or burning color does not occur. However, according to the configuration of the fourth embodiment, the heating unevenness is reduced by the relatively parallel airflow from the air outlet 31C, and a good cooking effect / finish can be obtained.

  The angle of the collecting duct 77 in the flow direction is set to be an angle between horizontal (0 °) and 30 ° or less. More specifically, the collective duct 77 is horizontal (0 °) or horizontal (0 °) from the upstream side to the downstream side (cooking chamber 30 side) of the flow in the flow direction of the air flowing inside. ) To rise in a range of 30 ° or less. By doing in this way, the air current which is rectified in the collective duct 77 and blown out from the outlet 31C into the cooking chamber 30 is in good contact with the lower surface of the heated object on the mounting surface 411, and the heated object The unevenness of heating is reduced and a good cooking effect and finish can be obtained. Moreover, the heating of the saucer 42 by the airflow from the outlet 31C is suppressed, the smoke from the oil and juice dripped onto the saucer 42 is reduced, and coloring and odor transfer to the heated object are suppressed and good cooking While obtaining a finish, it can reduce the dirt of the exhaust and maintain a comfortable cooking work space. In the examples of FIGS. 38 and 39, the inclination of the collective duct 77 is 10 °.

The operation of the cooking chamber 30 of the fourth embodiment configured as described above will be described.
When the centrifugal fan 85 is rotated by the operation of the electric motor 51, a suction force is generated in the first suction port 32 </ b> C that opens facing the centrifugal fan 85. Then, the air in the cooking chamber 30 is sucked in from the second cooking chamber suction port 83, and when passing through the catalyst body 99, smoke and odor components are oxidatively decomposed and purified, and heated by reaction heat of oxidative decomposition. The upper air passage 79 formed by the upper wall lower plate 332 and the air passage upper part 80 flows toward the back side. At this time, the heat of the first heating means 40 disposed below the upper air passage 79 is transferred to the circulating airflow flowing through the upper airway 79 via the upper wall lower plate 332, and the circulating airflow is further heated by the heat. Then, the air passes through the ceiling wall opening 82, passes through the lower air passage 74 formed by the rear wall 34 and the air passage lower part 81, flows into the heating chamber 50 from the first suction port 32 </ b> C, and then from the centrifugal fan 85. Sent out.

  A part of the airflow sent from the centrifugal fan 85 in the heating chamber 50 is exhausted through the cooking chamber exhaust duct 26A.

  Most of the airflow sent from the centrifugal fan 85 in the heating chamber 50 is heated by the second heating means 53C, rectified in the process of passing through the collecting duct 77, and blown into the cooking chamber 30 from the outlet 31C. In the vicinity of the air outlet 31 </ b> C, the flow velocity of the blown airflow is high, so that a negative pressure is generated, and a descending airflow along the rear wall 34 and the air path lower part 81 is formed. The airflow blown out from the blower outlet 31C is combined with the descending airflow to synthesize a downward velocity component and become a flow slightly lower than the blown angle, and the mounting surface 411 of the cooking table 41 The object to be heated collides below the object to be heated and heats the object to be heated. The airflow blown into the cooking chamber 30 is sucked into the second cooking chamber suction port 83 directly or after circulating through the cooking chamber 30.

  Since the second cooking chamber suction port 83 is disposed in the middle 3/5 area excluding the front side 1/5 and the back side 1/5 of the size in the front-rear direction of the cooking chamber 30, the cooking chamber 30 has a depth direction. It is possible to satisfactorily form an air flow that circulates while flowing over, and reduce temperature unevenness. For example, when the second cooking chamber suction port 83 is disposed in the range of the front side 1/5 of the front-rear dimension of the cooking chamber 30, an airflow flowing from the front upper part to the upper rear part is difficult to be formed, and a high temperature region is present at the upper rear part. There is a tendency to form temperature unevenness. For example, when the 2nd cooking chamber suction inlet 83 is arrange | positioned in the range of the back side 1/5 of the dimension of the front-back direction of the cooking chamber 30, the airflow from 31C of blowouts cannot reach a front lower part easily, and the temperature of the said part Tends to be low and temperature unevenness. However, as shown in the fourth embodiment, by arranging the second cooking chamber suction port 83 in the middle portion of the cooking chamber 30 in the front-rear direction, these temperature unevennesses can be reduced.

  In the cooking chamber 30 of the fourth embodiment, as in the first embodiment, the control means controls the operations of the first heating means 40, the second heating means 53C, and the electric motor 51 according to a predetermined control sequence. Cooking in the cooking chamber 30 shown in the first embodiment (for example, a cooking mode in which ingredients such as fish and meat are placed directly on the cooking table 41 and heated, and cooking is performed in the placing portion 8 on the top plate 4. As for the cooperative cooking mode in which food is cooked in the cooking chamber 30, the same can be applied to the fourth embodiment.

  Moreover, in the cooking chamber 30 of Embodiment 4, the control means is provided with a transmission / reception means for communicating with the outside. And when a transmission / reception means receives the instruction | indication of electric power usage limitation from the outside, a control means controls each part so that the electric power usage of the heating cooker 1 may be restrict | limited. More specifically, the control unit gives priority to the power limitation of the first heating unit 40, and lowers the priority order of the power limitation of the second heating unit 53C and the electric motor 51 that is the blowing unit. By doing in this way, the influence on the cooking effect and finish by restricting electric power used is reduced. When the power limit is executed, the control means calculates the heating time / heating power so as to obtain the desired cooking effect and finish according to the limited power and the limited time, and changes the cooking control. Do.

  As described above, in the fourth embodiment, a plurality of outlets 31C are provided within the range of the height of the ventilation space formed between the mounting surface 411 of the cooking table 41 and the tray 42, and the plurality of outlets are provided. A collecting duct 77 containing 31C was provided on the heating chamber 50 side. And the angle which goes to the blower outlet 31 from the opening part opened in the heating chamber 50 of the assembly duct 77 was 0 degree or more and 30 degrees or less. For this reason, the air in the heating chamber 50 is rectified in the vertical direction in the process of passing through the collecting duct 77, and the airflow is blown out obliquely upward from the outlet 31C. For this reason, since the airflow (hot air) heated so that nonuniformity may be made to contact the lower surface of the to-be-heated material mounted on the mounting surface 411 of the cooking table 41, a favorable cooking effect / The finish can be obtained. Further, since one collective duct 77 includes a plurality of outlets 31C, it can be structurally simplified as compared to the case where the pipe line portions 65 are provided in each outlet 31C as in the second embodiment. Since the number of parts and assembly man-hours can be reduced, an inexpensive cooking device can be obtained.

  The length dimension of the collecting duct 77 in the flow direction is not less than 0.5 times and not more than three times the height dimension of the collecting duct 77. For this reason, the balance between the pressure loss and the rectifying effect is appropriately maintained, high heating efficiency is obtained, and a good cooking effect / finish with little heating unevenness is obtained.

  The height dimension of the collecting duct 77 is 1 to 2 times the height dimension of the outlet 31C. For this reason, the balance between the pressure loss and the rectifying effect is appropriately maintained, high heating efficiency can be obtained, and a good cooking effect / finish with little heating unevenness can be obtained.

  An air outlet / side wall surface interval 88 that is a distance between the wall surface end of the air outlet 31Ca arranged at the left and right ends of the plurality of air outlets 31C arranged in the width direction of the cooking chamber 30 and the side wall surface of the collective duct 77 is set. Since the dimensions are equal to or smaller than the width of the air outlet 31C, uneven heating of the left and right ends of the object to be heated arranged near the left and right ends of the mounting surface 411 is suppressed, and a good cooking effect and finish can be obtained.

  It is the height position of the center of the outlet 31C on the side of the receiving tray 42 (lower side) than the mounting surface / receiving tray intermediate line 87 which is the middle between the ends of the mounting surface 411 and the receiving tray 42 on the outlet 31C side. An outlet center 86 was arranged. For this reason, the heating nonuniformity of the to-be-heated material arrange | positioned in 31 C vicinity of the blower outlet of the mounting surface 411 is improved, and a favorable cooking effect and finish are obtained.

  The bottom surface 501 of the heating chamber 50 was disposed away from the lower end of the air outlet 31C to be equal to or higher than the height of the air outlet 31C. For this reason, the swirl component of the airflow sent out from the centrifugal fan 85 is relaxed, and the airflow blown into the cooking chamber 30 from the outlet 31C and the side wall 67 of the cooking chamber 30 approach each other in parallel. Therefore, uneven heating of the article to be heated is reduced, and a good cooking effect / finish can be obtained.

  Flange portions 78 are provided on the upper and lower sides of the outer periphery of the collective duct 77. The flange portions 78 are in surface contact with the rear wall 34, and any of fastening members such as screws and rivets, caulking, and welding via the flange portions 78. Thus, the collecting duct 77 and the rear wall 34 of the cooking chamber 30 are engaged. For this reason, it is possible to suppress the deformation of the collective duct 77 and the inflow of airflow into the collective duct 77 from the gap between the flange portion 78 and the rear wall 34. Therefore, appropriate rectification and airflow are formed in the collective duct 77, and a good cooking effect / finish can be obtained.

  A rising portion 54 is provided inside the heating chamber 50 on the outer periphery of the air outlet 31C. The rising portion 54 is included in the collecting duct 77, and the collecting duct 77 is disposed so as to overlap the rising portion 54 when viewed from above. For this reason, during assembly work, if the rising portion 54 is appropriately included in the collective duct 77, the float from the rear wall 34 of the flange portion 78 is eliminated, so that the collective duct 77 appropriately connects the outlet 31C. It can be determined that it is contained in the package, and the assembly is improved. Moreover, the flange part 78 and the blower outlet 31C are not fixed in an overlapping state during the assembly work, and an effect of reducing the defect rate and improving the product quality can be obtained. Further, even when a gap is generated between the flange portion 78 and the rear wall 34, the rising portion 54 prevents air flowing into the collective duct 77 from reaching the air outlet 31C directly from the gap. In the assembly duct 77, appropriate rectification and airflow formation are performed, and a good cooking effect and finish can be obtained.

  The second cooking chamber suction port 83 was disposed in the middle 3/5 region excluding the front side 1/5 and the back side 1/5 of the front-back dimension of the cooking chamber 30. For this reason, the airflow circulating in the cooking chamber 30 can be formed well, and the temperature unevenness in the cooking chamber 30 can be reduced to obtain a good cooking effect / finish.

  A second cooking chamber suction port 83 is disposed below the catalyst body 99, and a first heating means 40 is disposed below the second cooking chamber suction port 83, and the catalyst body 99, the second cooking chamber suction port 83, and the first heating means 40 are viewed from above. Arranged to overlap. For this reason, when the air heated by the 1st heating means 40 flows into the 2nd cooking chamber suction inlet 83, the temperature of the circulating airflow and the temperature of the air which blows off from 31 B of air outlets rise, and heating of a to-be-heated material Efficiency improves and it can be set as the cooking device which cooks for a short time and is energy-saving. Moreover, since the catalyst body 99 is heated by the radiation from the first heating means 40 in addition to the heat of the airflow flowing into the catalyst body 99, the temperature of the catalyst body 99 can be increased. For this reason, by improving the catalytic activity, the oxidative decomposition of the contaminants contained in the air flowing into the catalyst body 99 is promoted, the cleanliness of the exhaust can be increased, and a good cooking work environment can be maintained. Further, the temperature of the circulating airflow and the temperature of the airflow blown from the outlet 31C are increased by the reaction heat of oxidative decomposition, the heating efficiency of the object to be heated is improved, and the cooking device can be cooked for a short time and can be an energy-saving cooking device Can do.

  The width in the left-right direction of the air path upper part 80 is wider than the width of the first heating means 40, and the air path upper part 80 covers the first heating means 40 in the left-right direction as viewed from above. For this reason, the temperature of the circulating airflow flowing through the upper airway 79 that flows between the airway upper part 80 and the upper wall lower plate 332 can be increased, and the heating efficiency of the object to be heated can be improved. Moreover, since heat transfer is reduced from the first heating means 40 to the outside of the cooking chamber 30 through the upper wall upper plate 331, the cooling efficiency of other components arranged outside the cooking chamber 30 can be increased.

  When the control means is provided with a transmission / reception means, and the transmission / reception means receives an instruction to limit power usage from the outside, the control means gives priority to the power restriction of the first heating means 40, and is the second heating means 53C and the blower means. The priority of the electric power restriction of the electric motor 51 is lowered. For this reason, it is possible to reduce the influence on the cooking effect / finishing in the cooking chamber 30 by limiting the power consumption, so that a good cooking effect / finishing can be obtained, and the peak power based on the usage power restriction instruction can be obtained. Can be reduced.

Embodiment 5 FIG.
In the fifth embodiment, a configuration different from the fourth embodiment will be mainly described.
The cooking device according to the fifth embodiment is shown in FIGS. 1, 4 to 6, 15, 29, 30, and 40 to 47. The configurations according to FIGS. 1, 4 to 6, 15, 29, and 30 are the same as those in the fourth embodiment.

FIG. 40 is a rear side perspective view in which the upper wall upper plate 331, the slide rail cover 353, the heating chamber 50 and its accessory parts are removed from the cooking chamber 30 according to the fifth embodiment.
The rear wall 34 of the cooking chamber 30 is provided with a collective duct 77, and a plurality of outlets 31D are arranged in the collective duct 77 as in the fourth embodiment. The shape is different. Details of the shape of the collecting duct 77 will be described later.

FIG. 41 is an exploded rear perspective view of the cooking chamber 30 according to the fifth embodiment with the upper wall upper plate 331, the air channel upper part 80, the slide rail cover 353, and the heating chamber 50 and its accessory parts removed. is there.
On the outer periphery of the plurality of air outlets 31 </ b> D provided on the rear wall 34 of the cooking chamber 30, a rising portion 54 is provided so as to protrude toward the inside of the heating chamber 50, and the rising portion 54 is included in the collective duct 77. This is the same as in the fourth embodiment. However, the fifth embodiment is different from the fourth embodiment in the number and arrangement of the air outlets 31D provided in the rear wall 34.

  FIG. 42 is a front side perspective view of the cooking chamber 30 according to Embodiment 5 with the upper wall 33 and its accompanying components, and the cooking chamber door 7 and its accompanying components removed. FIG. 43 is a front sectional view of the position of the second cooking chamber suction port 83 of the cooking chamber 30 according to the fifth embodiment. FIG. 44 is an enlarged view of a main part mainly showing the vicinity of the left outlet 31D of FIG. In FIG. 43 and FIG. 44 and the subsequent description, for the sake of specific explanation, among the plurality of outlets 31D, those arranged at the left end and the right end are the outlet 31Da, and those other than the left and right ends are the outlet 31Db. Sometimes referred to as distinct.

  As in the fourth embodiment, the outlet center 86, which is the height position of the center of the outlet 31 </ b> D, is the end of the mounting surface 411 on the outlet 31 </ b> D side and the end of the tray 42 on the outlet 31 </ b> D side. It is arranged on the side of the receiving tray 42 (lower side) with respect to the placement surface / receiving tray intermediate line 87 which is the middle in the height direction with a certain upper edge 421.

  As shown in FIGS. 43 and 44, in the fifth embodiment, nine outlets 31D are arranged on the rear wall. Four air outlets 31D on the left side (left side in FIG. 43) from the middle between the left and right side walls 67 of the cooking chamber 30 and five on the right side (right side in FIG. 43) in front from the middle. Air outlet 31D is arranged. Comparing the total of the opening areas of the plurality of outlets 31D on the left and right of the heating chamber 50, the total opening area of the four outlets 31D on the left side when viewed from the front is 5 points on the right side when viewed from the front. It is smaller than the total opening area of the outlet 31D. In addition, arrangement | positioning of several blower outlet 31D illustrated in this Embodiment 5 corresponds with what remove | excluded one blower outlet 31C of the center left side from arrangement | positioning of 31 C of blower outlets of Embodiment 4. FIG.

  In addition, the outlet 31D, which is divided into four places and five places on the left and right, is arranged outside the range of three times the width of the outlet 31D including the middle between the left and right side walls 67 of the cooking chamber 30. . The arrangement of the outlet 31D will be specifically described. As shown in FIGS. 43 and 44, assuming that the middle between the left and right side walls 67 of the cooking chamber 30 is X, the outlet 31D is disposed in the width W of the outlet 31D for three places including this X. The air outlet 31D is arranged outside the range of the width W. That is, at least three air outlets 31D are provided between the right end of the outlet 31D group arranged close to the left side and the left end of the outlet 31D group arranged close to the right side. Yes. Since the blower outlet 31D is not arranged in the middle part of the left and right side walls 67 of the cooking chamber 30, a flow path for the airflow that blows out from the blower outlet 31D and flows downward from above is secured in this middle part. Accordingly, an air flow having a lower temperature than the air flow from the air outlet 31D flows downward, so that the heating of the tray 42 is suppressed, and the air flow from the air outlet 31D is attracted to the tray 42 side by the negative pressure below. And the heating of the tray 42 is suppressed. Moreover, the airflow blown from the blower outlet 31D can be brought into contact with the lower surface of the object to be heated, and the heating efficiency of the object to be heated can be increased.

  Further, as in the fourth embodiment, the air outlet / side wall surface distance 88, which is the distance between the wall end of the air outlet 31Da disposed at the left and right ends of the cooking chamber 30 and the side wall surface of the collective duct 77, is It is set as the dimension below the width of 31D.

FIG. 45 is a partial cross-sectional view of the back of the cooking chamber 30 and the heating chamber 50 according to the fifth embodiment, and shows a cross section in the heating chamber 50.
When the suction surface of the centrifugal fan 85 is viewed from the front, the rotation direction of the centrifugal fan 85 is clockwise (counterclockwise on the paper in the rear view shown in FIG. 45). The center of rotation of the centrifugal fan 85, which is a blowing means, is on the left side of the heating chamber 50 when viewed from the front (the right side of the drawing in FIG. 45) when the suction surface of the centrifugal fan 85 is viewed from the front. As shown, the total opening area of the air outlet 31D on the right side of the heating chamber 50 when viewing the suction surface of the centrifugal fan 85 from the front (left side of the paper in the rear view shown in FIG. 45) is the suction surface of the centrifugal fan 85. Is arranged so as to be larger than the left side of the heating chamber 50 when viewed from the front side (the right side of the drawing in the rear view shown in FIG. 45). In other words, the center of rotation of the centrifugal fan 85 is brought close to the left side of the front view, which is the direction in which the wind flows in the air outlet 31D disposed below the centrifugal fan 85, and the air outlet 31D is located on the left side of the front view. The total opening area is smaller than the right side in front view.

Here, the airflow formed in the cooking chamber 30 of the fifth embodiment will be described in comparison with the comparative example.
FIG. 46 is a diagram schematically illustrating a result of simulating a difference in airflow in the cooking chamber 30 due to a difference in left and right opening areas of the blower outlet 31D according to the fifth embodiment. 46, (a1) and (a2) are simulation results according to a comparative example in which the left side is larger than the right when the opening area of the outlet 31D is viewed from the front, and (b1) and (b2) are The simulation result which concerns on the comparative example at the time of making the opening area of the blower outlet 31D into right and left, (c1) and (c2) is the case where the right side sees the opening area of the blower outlet 31D from the front and is larger than the left. It is a simulation result which concerns on this Embodiment 5. FIG. Moreover, (a1), (b1), and (c1) in FIG. 46 are states in which a simulated load (simulating an object to be heated. Indicated in the figure by shading) is placed on the back side of the cooking chamber 30. , (A2), (b2), and (c2) show a state in which a simulated load is placed on the front side of the cooking chamber 30.

  As shown in FIGS. 46 (a1), (a2), (b1), and (b2), when the opening area on the right side of the outlet 31D is smaller than the left side or the opening areas on the left and right sides are equal, the centrifugal fan 85 Due to the influence of the distance and the swirl component from the center, the left and right airflows from the center to the left and right due to the tendency to form an airflow toward the front left side of the cooking chamber 30 (in the direction of the cooking chamber door 7) and the pressure balance in the cooking chamber 30 There is a tendency to disperse.

  However, as in the fifth embodiment shown in FIGS. 46 (c1) and 46 (c2), the total opening area of the right outlet 31D in the front view is the sum of the opening areas of the left outlet 31D in the front view. The air flow in the left-right direction due to the pressure balance of the left and right air outlets 31D in the collecting duct 77, the left-right direction component of the air flow toward the left and right air outlets 31D, and the pressure balance in the cooking chamber 30. The flow direction from the outlet 31D is moderately lateral, and the right and left pressure balance in the cooking chamber 30 is appropriate, and the air flow blown into the cooking chamber 30 is distributed relatively uniformly. A flow parallel to the side wall 67 of the cooking chamber 30 is formed. 46 (a1), (a2), (b1), and (b2) on the lower surface of the simulated load by making the total opening area of the right outlet 31D larger than that on the left side in front view. Airflow is evenly distributed as compared with the comparative example shown.

  As can be seen from the simulation results, when the rotation direction of the centrifugal fan 85 is clockwise in the front view, the total opening area of the right outlet 31D in the front view is the total opening area of the left outlet 31D in the front view. By making it larger than the total area, an air flow is distributed relatively uniformly below the object to be heated, and the lower surface of the object to be heated is heated with little heating unevenness.

  The second heating means 53D has two parallel portions that are vertically parallel to each other, and the opening of the collective duct 77 is provided inside the outer width in the vertical direction of the second heating means 53D. More specifically, one end side of the collective duct 77 is opened between the upper end of one parallel part arranged on the upper side and the lower end of the other parallel part arranged on the lower side. For this reason, both the airflow flowing in from above the collecting duct 77 and the airflow flowing in from below pass through the vicinity of the second heating means 53D and flow into the collecting duct 77. Therefore, the heating efficiency of the air blown into the cooking chamber 30 is increased, and the cooking time can be shortened to provide an energy-saving heating cooker.

FIG. 47 is a side cross-sectional view of cooking chamber 30 according to Embodiment 5, and shows a cross section at third outlet 31D from the left in front view.
In the fourth embodiment, the inclination of the collecting duct 77 in the flow direction is an inclination of horizontal (0 °) or more and 30 ° or less, and in the example of FIG. 38, the inclination is 10 °. Also in the fifth embodiment, the angle in the flow direction of the collective duct 77 is not less than horizontal (0 °) and not more than 30 °. In FIG. 47, an example in which the collective duct 77 is horizontal (0 °). Show. By setting the inclination of the collective duct 77 to 0 °, in the manufacture of the collective duct 77, all the bending of the members constituting the collective duct 77 can be made vertical, and the manufacture becomes easy, and the manufacturing cost of the collective duct 77 is reduced. Can be reduced. Also, in the operation of assembling the collective duct 77 to the rear wall 34, the lower flange portion 78 and the duct portion do not overlap in front view, and the fastening member and the duct portion that fix the collective duct 77 and the rear wall 34 are fixed. Are less likely to interfere with each other, the assembly workability is improved, and the assembly cost is reduced. Even when the inclination of the collecting duct 77 is set to 0 ° (horizontal), the airflow from the outlet 31D is caused by the angle at which the airflow flows into the collecting duct 77 and the spread of the jet from the outlet 31D. Appropriate contact and good cooking effect / finish can be obtained.

  As described above, in the fifth embodiment, the air outlet 31D is disposed outside the range of three times the width of the air outlet 31D including the middle portion of the left and right side walls 67 of the cooking chamber 30. For this reason, the airflow which flows downward from upper direction is formed in the intermediate part of the left-right side wall 67 of the cooking chamber 30, the heating of the saucer 42 is reduced, generation | occurrence | production of smoke and odor is suppressed, and favorable cooking environment is obtained. And the effect of increasing the heating efficiency of the lower surface of the object to be heated can be obtained.

  When the suction surface of the centrifugal fan 85 is viewed from the front, the rotation direction of the centrifugal fan 85 is clockwise, and the total opening area of the plurality of outlets 31D included in the collective duct 77 is the right side of the heating chamber 50. Is larger than the left side. That is, in the blower outlet 31 </ b> D disposed below the centrifugal fan 85, the total opening area of the blower outlet 31 </ b> D in the direction in which the wind flows from the centrifugal fan 85 is smaller than the other. For this reason, while the blowing direction of the airflow from the plurality of outlets 31D is appropriately the lateral direction on the left and right sides, the right and left pressure balance in the cooking chamber 30 is appropriate, and the airflow blown into the cooking chamber 30 is compared. A flow parallel to the side wall 67 of the cooking chamber 30 that is uniformly distributed can be formed to reduce uneven heating, and a good cooking effect and finish can be obtained.

  It should be noted that the left and right arrangements shown in the fifth embodiment may be symmetrical. That is, when the suction surface of the centrifugal fan 85 is viewed from the front, the rotation direction of the centrifugal fan 85 is counterclockwise, and the total opening area of the plurality of outlets 31D included in the collective duct 77 is the total of the heating chamber 50. You may comprise so that the right side may become smaller than the left side. Even in this case, operations and effects similar to those of the fifth embodiment can be obtained.

  The second heating means 53D has two parallel parts on the upper and lower sides, and the opening end of the collective duct 77 is provided inside the upper and lower outer widths of the second heating means 53D. For this reason, both the airflow flowing into the collecting duct 77 from above and the airflow flowing from below pass through the vicinity of the second heating means 53D and flow into the collecting duct 77. Therefore, the heating efficiency of the air blown into the cooking chamber 30 is increased, and the cooking time can be shortened to provide an energy-saving heating cooker.

Embodiment 6 FIG.
In the sixth embodiment, a configuration different from the fourth and fifth embodiments will be mainly described.
A heating cooker according to Embodiment 6 is shown in FIGS. 1, 4 to 6, 15, 29, 30, and 48 to 54. The configurations according to FIGS. 1, 4 to 6, 15, 29, and 30 are the same as those in the fourth embodiment.

  FIG. 48 is a rear side perspective view in which the upper wall upper plate 331, the slide rail cover 353, the heating chamber 50, and its accompanying parts are removed from the cooking chamber 30 according to the sixth embodiment.

  Two collecting ducts 77 are arranged side by side on the rear wall 34 of the cooking chamber 30. The point that the plurality of outlets 31E are arranged in the collecting duct 77 is the same as that in the fourth embodiment. In the following description, the left and right collective ducts 77 may be distinguished and referred to as collective ducts 77a and 77b.

FIG. 49 is an exploded rear perspective view of the cooking chamber 30 according to Embodiment 6 with the upper wall upper plate 331, the air channel upper part 80, the slide rail cover 353, and the heating chamber 50 and its accessory parts removed. is there.
The two collecting ducts 77a and 77b on the left and right are connected as a lower part and are configured as one part. By dividing the collective duct 77 into two parts on the left and right, the horizontal dimension of each collective duct 77 can be shortened, and deformation of the upper and lower walls of the duct portion due to thermal stress in the heating chamber 50 that becomes high temperature can be achieved. Can be reduced. Therefore, it is possible to suppress a decrease in the rectification effect due to the deformation of the duct portion of the collective duct 77, and it is possible to improve heating efficiency and reduce heating unevenness.
Further, the collective ducts 77a and 77b have a width equal to or less than half that of the collective duct 77 of the fourth embodiment, the right and left rectification characteristics are improved, the blown air flow is controlled well, and the left outlet Necessary airflow control can be provided to each of 31E and the right outlet 31E, and heating unevenness can be reduced to obtain an appropriate cooking effect / finish.

  Further, by connecting the two collective ducts 77a and 77b with the lower wall of the duct portion as one component, the number of components can be reduced to reduce the component cost, and the assembly cost can also be reduced. In the sixth embodiment, the two collecting ducts 77a and 77b are integrated at the lower part, but the same effect can be obtained by integrating them at the upper part. In addition, separate collective ducts 77 may be provided on the left and right, or three or more collective ducts 77 may be provided, and even in such a configuration, the effect of suppressing the deformation of the duct portion and the reduction of the rectifying effect is suppressed. It can be obtained similarly.

  As in the fourth embodiment, a rising portion 54 is provided to protrude toward the inside of the heating chamber 50 on the outer periphery of the plurality of outlets 31E provided in the rear wall 34 of the cooking chamber 30, and the rising portion 54 is It is contained in the collecting duct 77. However, the sixth embodiment is different from the fourth embodiment in the number and arrangement of the air outlets 31 </ b> E provided in the rear wall 34.

  FIG. 50 is a front side perspective view of the cooking chamber 30 according to Embodiment 6 with the upper wall 33 and its accessory parts, and the cooking chamber door 7 and its accessory parts removed. FIG. 51 is a front cross-sectional view at the position of the second cooking chamber suction port 83 of the cooking chamber 30 according to the sixth embodiment. FIG. 52 is an enlarged view of a main part mainly showing the vicinity of the air outlet 31E of FIG. 51 and 52, for the sake of specific description, a plurality of air outlets 31E are referred to as air outlets 31Ea, 31Eb, 31Ec, 31Ed, 31Ee, 31Ef, 31Eg, 31Eh, and 31Ei in order from the left side of the drawing. There is.

In the sixth embodiment, nine outlets 31 </ b> E are arranged on the rear wall 34. Five outlets 31E on the left side (left side in FIG. 51) from the middle between the left and right side walls 67 of the cooking chamber 30 and four places on the right side (right side in FIG. 51) in front from the middle. The blower outlet 31E is arrange | positioned. The arrangement in the left-right direction of the plurality of outlets 31E of the sixth embodiment is the same as the arrangement of the outlet 31C of the fourth embodiment except for one outlet 31C on the center right side. Further, the centrifugal fan 85 of the sixth embodiment rotates in the clockwise direction in the front view, similarly to the fifth embodiment, and this centrifugal fan 85 is arranged with the rotation axis close to the left side in the front view. Has been.
Although this embodiment differs from Embodiment 5 in that the total opening area of the left outlet 31E is larger than the total opening area of the right outlet 31E than the middle of the left and right side walls of the heating chamber 50. 6, by providing collective ducts 77 a and 77 b arranged separately on the left and right, air flow rectification characteristics are enhanced to perform more accurate air flow control, thereby reducing heating unevenness.

  In addition, five outlets and four outlets 31E are arranged separately on the left and right sides of the cooking chamber 30, and these outlets are outside the range of three times the width of the outlet 31E including the middle of the left and right side walls 67 of the cooking chamber 30. The configuration in which the outlet 31E is arranged, and the operation and effect of adopting the configuration are the same as those in the fifth embodiment.

Next, the arrangement of the outlet 31E will be described in detail. The position in the vertical direction of the air outlet 31E of the sixth embodiment differs depending on the location where the air outlet 31E is provided.
The air outlet centers 89 of the left two air outlets 31Ea and 31Eb included in the left side collecting duct 77a when viewed from the front are arranged above the center in the height direction of the upper wall and the lower wall of the collecting duct 77a. .
The air outlet centers 90 of the right three outlets 31Ec, 31Ed, and 31Ee included in the left side collecting duct 77a when viewed from the front are arranged at the same position as the height direction centers of the upper and lower walls of the collecting duct 77a. ing.
The air outlet centers 91 of the left two air outlets 31Ef and 31Eg included in the right collecting duct 77b when viewed from the front are disposed below the center in the height direction of the upper wall and the lower wall of the collecting duct 77b. .
The air outlet centers 92 of the right two air outlets 31Eh and 31Ei contained in the right side collecting duct 77b when viewed from the front are arranged at the same position as the height direction centers of the upper wall and the lower wall of the collecting duct 77b. .

  As described above, in the sixth embodiment, the direction of the airflow blown from the outlet 31E is adjusted and set by changing the position of the outlet 31E in the height direction in the same collecting duct 77a, 77b. ing. The operation will be specifically described below.

  In the collective duct 77a on the left when viewed from the front, the airflow blown out from the left two outlets 31Ea and 31Eb has a relatively large velocity component toward the airflow from the centrifugal fan 85, and is rectified by the collective duct 77a. In some cases, a downward component may remain. For this reason, when the center of the outlet 31E is aligned with the center of the upper wall and the lower wall of the collective duct 77a, air may be blown out somewhat downward. However, as in the sixth embodiment, by arranging the outlet center 89 of the outlets 31Ea, 31Eb above the center of the upper wall and the lower wall of the collecting duct 77a, the outlet 31Ea, 31Eb and the outlet The balance of the distance between the upper wall and the lower wall of the duct 77 is changed, and the upward velocity component from the lower wall side having a relatively large distance to the air outlets 31Ea and 31Eb becomes stronger from the air outlets 31Ea and 31Eb. Therefore, it is possible to suppress the blowing of the airflow flowing downward from the two left outlets 31Ea and 31Eb in the left collective duct 77a.

  Similarly, the two left outlets 31Ef and 31Eg in the right collecting duct 77b when viewed from the front may be excessively upward. For this reason, by arranging the centers of the two left outlets 31E in the right collecting duct 77b below the centers of the upper wall and the lower wall of the collecting duct 77b, the velocity component directed downward is set to these outlets. The accuracy of the airflow is adjusted and set so as to be applied to the airflow blown from 31Ef and 31Eg and blown into the cooking chamber 30 at an appropriate angle.

  In the sixth embodiment, the center in the height direction of some of the outlets 31E is shifted from the center in the height direction between the upper wall and the lower wall of the collective duct 77. You may shift the center of all the blower outlets 31E which 77a and 77b each include from the center of the height direction of the collection ducts 77a and 77b. Thus, by adjusting the positional relationship between the center of the upper wall and the lower wall of the collective duct 77 and the center position of the outlet 31E, the angle in the flow direction of the collective duct 77 is horizontal (0 °). However, an upward or downward airflow can be blown out from the outlet 31E, and the same effect as that obtained by inclining the collective duct 77 can be obtained. For example, even if the angle of the flow direction of the collective duct 77 is horizontal (0 °), the airflow is directed upward from the blowout port 31E by arranging the center position of the blowout port 31E closer to the upper wall of the collective duct 77. Can be blown out.

  In addition, a configuration in which the center in the height direction of some or all of the plurality of outlets 31E is removed from the center in the height direction of the collective duct 77 may be applied to the fourth embodiment or the fifth embodiment. . Even if it does so, as demonstrated in Embodiment 6, the direction of the up-down direction of the airflow which blows off from the blower outlet 31 can be adjusted.

  In the sixth embodiment, the central positions of the upper and lower walls of the collective ducts 77a and 77b arranged side by side are the same, but the central positions of the collective ducts 77a and 77b are different. It may be allowed. By adjusting the center position of the upper wall and the lower wall of the collective duct 77 up and down, the direction of the air flow blown out from the air outlet 31E included in the collective duct 77 can be adjusted and set, and the heating efficiency Thus, it becomes possible to blow out an air flow that can reduce heating unevenness. By combining the adjustment of the position in the vertical direction of the outlet 31E as described above, it is possible to adjust the blowing direction of the airflow more finely.

  The center of all the outlets 31E (outlet outlet centers 89, 90, 91, 92) is the middle of the mounting surface / receiving tray intermediate between the mounting surface 411 of the cooking table 41 and the end of the receiving tray 42 on the outlet 31E side. It arrange | positions rather than the wire | line 87 at the saucer 42 side (namely, lower side). By arranging in this way, operations and effects similar to those of the fourth embodiment can be obtained.

  The air outlet 31Ea and the air outlet 31Ei disposed at the left and right ends of the cooking chamber 30, that is, the wall surface ends of the air outlet 31Ea and the air outlet 31Ei disposed closest to the side wall 67 of the cooking chamber 30, and the side of the collecting duct 77 The distance with the side wall surface nearest to each of the left and right side walls 67 of the cooking chamber 30 among the wall surfaces is a dimension equal to or smaller than the width of the outlet 31E, as in the fourth embodiment. Here, of the side wall surfaces on the left and right sides of the collective duct 77a, the inner surface of the side wall closest to the left side wall of the cooking chamber 30 is the first side wall surface, and the inner surface of the side wall opposite to the first side wall surface 771 is the second. Among the side wall surfaces on both the left and right sides of the collecting duct 77b, the inner surface of the side wall closest to the right side wall of the cooking chamber 30 is the first side wall surface 771 and the side wall on the opposite side to the first side wall surface 771. This inner surface is referred to as a second side wall surface 772 and will be specifically described below. As shown in FIGS. 51 and 52, between the blowout port 31E included in the collective duct 77a and the leftmost blowout port 31Ea closest to the side wall 67 of the cooking chamber 30 and the first side wall surface 771 of the collective duct 77a. The distance between the air outlet and the side wall surface 93 is a dimension equal to or smaller than the width of the air outlet 31Ea. Further, among the air outlets 31E included in the collective duct 77b, the distance between the rightmost air outlet 31Ei closest to the side wall 67 of the cooking chamber 30 and the first side wall surface 771 of the collective duct 77b, The side wall surface interval 96 is a dimension equal to or smaller than the width of the air outlet 31Ei. The air flow component toward the side wall 67 can be strengthened as the air outlet / side wall surface distance 96 is reduced.

  By doing in this way, as described in the fourth embodiment, it is possible to form a blown airflow having a velocity component toward the left and right side walls 67 of the cooking chamber 30. Therefore, uneven heating of the object to be heated arranged at the left and right ends of the mounting surface 411 of the cooking table 41 can be reduced.

  Of the air outlets 31E included in each of the collective ducts 77a and 77b, the air outlets 31E positioned at the ends of the air outlets 31E away from the side walls 67 of the cooking chamber 30 to which the respective collective ducts 77 are adjacent, and the air outlets 31E. The distance from the side wall surface of the collecting duct 77 is less than the distance between the outlet 31E and the adjacent outlet 31E. Specifically, the right end portion of the rightmost outlet 31Ee closest to the second side wall surface 772 and the second side wall surface of the collecting duct 77a among the outlets 31E included in the left side duct 77a as viewed from the front. The air outlet / side wall surface distance 94, which is a distance from the air outlet 772, is smaller than the air outlet distance 97, which is the distance between the air outlet 31 </ b> Ee at the right end and the air outlet 31 </ b> Ed adjacent thereto. Further, the air outlet / side wall surface distance 95 which is the distance between the left end of the air outlet 31Ef at the left end of the air outlet 31E included in the right side duct duct 77b when viewed from the front and the left side wall surface of the air duct 77b. Is a dimension less than the distance 98 between the air outlets, which is the distance between the air outlet 31Ef at the left end and the air outlet 31Eg adjacent thereto. As the air outlet / side wall surface spacing 95 is reduced, the airflow component toward the center X can be increased.

  By doing in this way, the airflow containing the velocity component which goes to the left direction is blown off from the right end blower outlet 31Ee included in the left collection | recovery duct 77a seeing from the front. In addition, an air flow containing a velocity component directed in the right direction is blown out from the right end outlet 31Ef included in the right side collecting duct 77b when viewed from the front. Therefore, the airflow blown into the cooking chamber 30 from the right end air outlet 31Ee of the left collective duct 77a when viewed from the front becomes a negative pressure generated by the airflow from the air outlet 31Ed on the left side of the air outlet 31Ee. Gravitate. Further, the airflow blown into the cooking chamber 30 from the leftmost outlet 31Ef of the right collective duct 77b when viewed from the front becomes a negative pressure generated by the airflow from the outlet 31Eg on the right side of the outlet 31Ef. Gravitate. For this reason, the airflow formed in the cooking chamber 30 approaches the side wall 67 of the cooking chamber 30 as a whole, and the left and right heating unevenness can be reduced. As described above, the similar effect can be obtained in the fifth embodiment, but the airflow can be controlled with higher accuracy by appropriately setting the distance between the side wall surface of the collecting duct 77 and the end of the outlet 31E. It is possible to form a good airflow that can reduce heating unevenness and increase heating efficiency.

FIG. 53 is a partial cross-sectional view of the cooking chamber 30 and the heating chamber 50 according to the sixth embodiment, and shows a cross section in the heating chamber 50.
When the suction surface of the centrifugal fan 85 is viewed from the front, the rotation center of the centrifugal fan 85 as the air blowing means is on the left side of the left and right center of the heating chamber 50 (right side of the paper in the rear view shown in FIG. 53). The direction of rotation 85 is clockwise (counterclockwise on the paper in the rear view shown in FIG. 53). Further, the total opening area of the plurality of outlets 31E included in each collecting duct 77 is the left side in the front view of the heating chamber 50 (the right side in the paper in the rear view shown in FIG. 53) is the right side in the front view ( In the rear view shown in FIG. 53, they are arranged so as to be larger than the left side of the drawing. That is, the rotation center of the centrifugal fan 85 is brought closer to the same side as the left side in the front view, which is the direction in which the wind flows at the outlet 31E disposed below the centrifugal fan 85, and the left side in the front view. The total opening area of the air outlet 31E is larger than that on the right side in front view.

  By adopting such an arrangement, the pressure balance of the left and right outlets 31E and the action of the left and right components of the airflow toward the left and right collective ducts 77 are obtained, and cooking is effected by the distance from the centrifugal fan 85 and the swirl component. The component of the airflow that tends to go to the left front side of the chamber 30 can be relaxed. Accordingly, it is possible to form a flow parallel to the side wall of the cooking chamber 30 that is blown out from the intermediate outlet 31E excluding the left and right ends contained in the collective duct 77, and to reduce uneven heating in the left-right direction. . Further, the left and right air outlets 31 </ b> E included in the collecting duct 77 are as described with reference to FIG. 51.

  The second heating means 53E is arranged so as to surround the outside of the centrifugal fan 85. Further, the second heating means 53E is disposed above the lower end of the collective duct 77 as a whole.

  FIG. 54 is a side sectional view of the cooking chamber 30 according to the sixth embodiment, and shows a section at the third outlet 31E from the left in a front view.

The distance between the lower end of the collecting duct 77 and the bottom surface 501 of the heating chamber 50 is a dimension equal to or larger than the height of the outlet 31E. A part of the airflow sent from the centrifugal fan 85 reaches the bottom surface 501 of the heating chamber 50 and then flows into the collecting duct 77 and is blown into the cooking chamber 30 from the blowout port 31E. The provision of a space (chamber) between the bottom surface 501 of the heating chamber 50 and the lower end of the collective duct 77 alleviates the swirling component of the airflow from the centrifugal fan 85 on the upstream side of the collective duct 77. It is as having shown also in the form 4.
In the sixth embodiment, in addition to the above configuration, the second heating means 53E is disposed above the lower end of the collective duct 77. For this reason, the second heating means 53E does not inhibit the inflow of airflow from the lower end of the collecting duct 77 into the space of the bottom surface 501 of the heating chamber 50, and the volume of the chamber is expanded to alleviate the swirling component of the airflow. The effect can be further enhanced. Therefore, there is an effect of further reducing heating unevenness.

  Also in the sixth embodiment, the inclination of the flow direction of the collective duct 77 may be not less than horizontal (0 °) and not more than 30 °. However, in FIG. An example in the case of 0 °) is shown. By setting the inclination of the collective duct 77 to 0 °, in manufacturing the collective duct 77, all the bending of the members constituting the collective duct 77 can be made vertical, and the manufacturing cost of the collective duct 77 can be reduced. Also, in the operation of assembling the collective duct 77 to the rear wall 34, the lower flange portion 78 and the duct portion do not overlap in front view, and the fastening member and the duct portion that fix the collective duct 77 and the rear wall 34 are fixed. Are less likely to interfere with each other, the assembly workability is improved, and the assembly cost is reduced. Even when the inclination of the collecting duct 77 is 0 ° (horizontal), the airflow from the outlet 31E is caused by the angle of flowing into the collecting duct 77 and the spread of the airflow blown out from the outlet 31E. Appropriate contact of the lower surface can be obtained, and a good cooking effect / finish can be obtained.

  As described above, in the sixth embodiment, the wall surface ends of the outlets 31Ea and 31Ei arranged at the left and right ends of the plurality of outlets 31E arranged in the width direction of the cooking chamber 30 and the first of the collecting duct 77 are arranged. The air outlet / side wall surface distance 88, which is the distance from the side wall surface 771, was set to a dimension equal to or smaller than the width of the air outlet 31E. For this reason, heating unevenness at the left and right ends of the object to be heated arranged near the left and right ends of the placement surface 411 is suppressed, and a good cooking effect and finish can be obtained.

  Of the plurality of outlets 31E respectively provided in the collecting ducts 77a and 77b, the wall surface end of the most central outlet 31Ee and outlet 31Ef of the cooking chamber 30 and the central side of the collecting ducts 77a and 77b. The distance between the second side wall surface 772 that is the side wall was set to be equal to or less than the distance between the air outlets 31Ee and 31Eg adjacent to the air outlets 31Ee and 31Ef, respectively. For this reason, the blowing direction in the left-right direction of the air flow blown out from the left and right air outlets 31 </ b> E included in the collecting ducts 77 a and 77 b can be controlled to approach parallel to the side wall 67 of the cooking chamber 30. Therefore, the heating unevenness of the heated object in the left-right direction of the cooking chamber 30 can be reduced and the heating efficiency can be increased.

  By arranging the outlet center 89 and outlet center 91 of the outlet 31E included in the collecting duct 77 at a height different from the height direction center of the collecting duct 77, the airflow blown out from the outlet 31E is reduced. The angle in the vertical direction was adjusted. For this reason, with a simple configuration, the vertical angle of the airflow blown from the outlet 31E can be controlled to a desired angle, and uneven heating can be reduced and heating efficiency can be increased.

  The center positions of the plurality of air outlets 31E and the other air outlets 31E among the plurality of air outlets 31E included in the left side duct duct 77a when viewed from the front are set to different heights. Similarly, for the right side duct duct 77b as viewed from the front, the central positions of the outlets 31E included in the air outlet 31E are different from those of the other outlets 31E. For this reason, the vertical angle of the airflow blown out from the air outlet 31E included in each of the collecting ducts 77a and 77b can be made uniform with a simple configuration, heating unevenness can be reduced, and heating efficiency can be increased. Can do.

  Since the second heating means 53E is disposed above the lower end of the collective duct 77, the swirl component of the airflow from the centrifugal fan 85 can be relaxed, and there is an effect of reducing heating unevenness.

  DESCRIPTION OF SYMBOLS 1 Heating cooker, 2 housing | casing, 3 housing | casing upper frame, 4 top plate, 5 intake / exhaust port cover, 6 operation part, 7 cooking chamber door, 8 mounting part, 9 display part, 10 radiant heater, 11 induction heating Coil unit, 12 Cooking chamber storage section, 13 Storage section ventilation port, 14 Electronic circuit board, 15 Gap, 16 Control unit, 17 Unit exhaust port, 18 Unit intake port, 20 Housing exhaust port, 21 Housing intake port, 22 Cooling air exhaust duct, 23 Cooling air exhaust air passage inlet, 24 Air guide member, 25 Cooling fan, 26 Cooking room exhaust duct, 26A Cooking room exhaust duct, 30 Cooking room, 31 air outlet, 31B air outlet, 31C Air outlet 31Ca outlet, 31Cb outlet, 31D outlet, 31Da outlet, 31Db outlet, 31E outlet, 31Ea outlet, 31E Air outlet, 31Ec Air outlet, 31Ed Air outlet, 31Ee Air outlet, 31Ef Air outlet, 31Eg Air outlet, 31Eh Air outlet, 31Ei Air outlet, 32 1st air inlet, 32A 1st air inlet, 32B 1st air inlet, 32C First suction port, 33 Upper wall, 34 Rear wall, 35 Slide rail unit, 37 Airtight member, 38 Cooking room temperature detection means, 39 Air gap, 40 First heating means, 41 Cooking table, 41B Cooking table, 42 Dish, 43 Holding unit, 50 heating chamber, 51 electric motor, 52 turbo fan, 53 second heating means, 53A second heating means, 53B second heating means, 53C second heating means, 53D second heating means, 53E second heating means, 54 rising part, 55 collar part, 56 heating chamber temperature detection means, 57 heating chamber exhaust port, 57A heating chamber exhaust port, 58 catalyst body, 0 suction port body, 61 second cooking chamber suction port, 62 catalyst body, 65 pipe part, 67 side wall, 70 suction port body, 71 second cooking chamber suction port, 72 fall prevention part, 74 lower air path, 75 wall Body, 76 pipes, 77 collective duct, 77a collective duct, 77b collective duct, 78 flange part, 79 upper air duct, 80 air duct upper part, 81 air duct lower part, 82 ceiling wall opening, 83 second cooking chamber suction Port, 84 Connection port, 85 Centrifugal fan, 86 Air outlet center, 87 Placement surface and tray intermediate line, 88 Air outlet / side wall surface spacing, 89 Air outlet center, 90 Air outlet center, 91 Air outlet center, 92 Air outlet Center, 93 air outlet / side wall surface distance, 94 air outlet / side wall surface distance, 95 air outlet / side wall surface distance, 96 air outlet / side wall surface distance, 97 air outlet distance, 98 air outlet distance, 99 catalyst body, 171 Knit exhaust port, 172 unit exhaust port, 261 horizontal part, 262 vertical part, 311 air outlet, 312 air outlet, 313 air outlet, 314 air outlet, 315 air outlet, 316 air outlet, 331 upper wall upper plate, 332 upper wall Lower plate, 332a Upper wall recess, 351 Rail part, 352 Slide part, 353 Slide rail cover, 391 Heat insulating material, 401 Heating means rear side, 411 Placement surface, 411B Placement surface, 412 Leg part, 421 Upper edge, 501 Bottom surface, 531 Horizontal portion, 532 Vertical portion, 601 Suction port body front wall, 602 Suction port body side wall, 701 Suction port body front wall, 702 Suction port body upper wall, 703 Opening, 704 opening, 751 Pipe line forming portion, 771 First side wall surface, 772 Second side wall surface.

Claims (19)

On the wall surface, a cooking chamber in which a first inlet and an outlet provided below the first inlet are formed, and
First heating means for heating the cooking chamber from above;
A cooking table provided in the cooking chamber and disposed with a ventilating space capable of ventilating below the placement surface on which the object to be heated is placed;
A heating chamber that is formed separately from the cooking chamber and communicates with the cooking chamber via the first suction port and the blowout port;
A second heating means provided in the heating chamber;
Blower means provided in the heating chamber and sending air sucked from the first inlet to the outlet;
While controlling individually the heating amount of said 1st heating means and said 2nd heating means, the control means which controls the ventilation volume of said ventilation means,
An assembly duct provided in the heating chamber and containing a plurality of the outlets;
A plurality of the air outlets are formed on one wall surface of the cooking chamber at intervals in the direction intersecting the height direction,
The plurality of air outlets are open within a height range of an end portion on the air outlet side of the ventilation space,
An opening that opens into the heating chamber is formed at one end of the collective duct, and the other end of the collective duct is connected to one wall surface of the cooking chamber in which the air outlet is formed,
An angle from the opening formed at one end of the collective duct toward the outlet is from 0 ° to 30 °. The cooking device according to claim 1, wherein the length of the collective duct in the air flow direction is 0.5 to 3 times the height of the collective duct. The cooking device according to claim 1 or 2, wherein a height dimension of the collective duct is 1 to 2 times a height dimension of the air outlet. The distance between the inner surface of the first side wall, which is the side wall closest to each of the left and right side walls of the cooking chamber, and the air outlet closest to the first side wall of the collecting duct is equal to or less than the width of the air outlet. The cooking device according to any one of claims 1 to 3, wherein the cooking device is provided. A plurality of the collecting ducts are provided so as to each include a part of the plurality of outlets,
The distance between the inner surface of the first side wall, which is the side wall closest to each of the left and right side walls of the cooking chamber, among the side walls of the plurality of collective ducts, and the blower outlet closest to the first side wall, Less than the width of the outlet,
The distance between the inner surface of the second side wall, which is the side wall excluding the first side wall, of the side walls of each of the plurality of collective ducts, and the air outlet closest to the second side wall is the second side wall. The heating blow according to any one of claims 1 to 3, wherein the nearest outlet is not more than a distance between the outlet adjacent to the second side wall on the opposite side. vessel. Comprising a saucer disposed in the ventilation space below the mounting surface of the cooking table,
The center in the height direction of the air outlet is higher than the middle in the height direction between the end on the air outlet side of the mounting surface and the end on the air outlet side of the saucer. It is arrange | positioned in the position close | similar to the edge part by the side of an exit. The heating cooker as described in any one of Claims 1-5 characterized by the above-mentioned. The center in the height direction of the air outlet and the center in the height direction of the collective duct that encloses the air outlet are arranged at different heights. The cooking device according to one item. The center in the height direction of a part of the plurality of air outlets included in the collective duct is a height different from the center in the height direction of the other air outlets. The heating cooker as described in any one of Claims 7. The plurality of air outlets are provided at positions excluding a range that is three times the width of the air outlet including the center in the left-right direction of the cooking chamber. The cooking device according to claim 1. The blowing means is a centrifugal fan;
When the rotation direction of the centrifugal fan is clockwise when the suction surface of the centrifugal fan is viewed from the front, the total opening area of the air outlets disposed on the right side of the left and right center of the heating chamber is Larger than the total opening area of the outlets arranged on the left side of the left and right center of the heating chamber,
When the rotation direction of the centrifugal fan is counterclockwise when the suction surface of the centrifugal fan is viewed from the front, the total opening area of the air outlets disposed on the left side of the left and right center of the heating chamber is: The cooking device according to any one of claims 1 to 9, wherein the heating cooker is larger than a total opening area of the air outlets disposed on the right side of the left and right center of the heating chamber. The distance of the height direction between the bottom face of the said heating chamber and the lower end of the said blower outlet is more than the height dimension of the said blower outlet. The claim 1 characterized by the above-mentioned. The cooking device described. The upper and lower ends of the other end of the collective duct are provided with flange portions,
The assembly duct is attached to one wall surface of the cooking chamber via the flange portion by any one of screwing, riveting, caulking, and welding. The heating cooker as described in any one of. A rising portion that rises inward of the heating chamber is provided at an edge of the air outlet, and the collective duct is disposed so as to overlap the rising portion when viewed from above. The heating cooker according to any one of claims 1 to 12. An air path is formed from the second suction port opened on the upper surface of the cooking chamber to the first suction port,
The said 2nd inlet port is arrange | positioned in the range of 1/5-4/5 of the dimension of the front-back direction of the said cooking chamber from the front end of the said cooking chamber seeing from upper direction. The cooking device according to any one of claims 13 to 13. The second suction port is disposed so as to overlap at least a part of the first heating means when viewed from above,
The cooking device according to claim 14, wherein a catalyst body is provided in the second suction port. The air path from the second suction port to the first suction port is disposed above the first heating means,
The left and right ends of the first heating means are included in the range of the left and right ends of the air path from the second suction port to the first suction port as viewed from above. The cooking device according to claim 15. The second heating means has two parallel portions that are parallel parts extending in the left-right direction,
The two parallel parts are arranged one above the other,
17. The opening of the collective duct is provided between an upper end of the upper parallel part and a lower end of the lower parallel part in the vertical direction. The cooking device according to claim 1. The cooking device according to any one of claims 1 to 17, wherein the second heating means is disposed above a lower end of the collective duct. A transmission / reception means for communicating with the outside;
When the control means receives an instruction to limit the power consumption from the outside via the transmission / reception means, the power restriction of the first heating means is more than the power restriction of the second heating means and the air blowing means. The heating cooker according to any one of claims 1 to 18, wherein the heating cooker is also preferentially performed.

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