JP2016169940A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a heating cooker which inhibits firing and smoke generation by grease in a cooking chamber and enables efficient heating while securing a height in the cooking chamber.SOLUTION: A heating cooker includes: a cooking chamber having an air inlet and an air outlet and including a cooking chamber door which is used to carry in/out a heating object and provided at a front surface side; a heating chamber which is formed divided from the cooking chamber and communicates with the air inlet and the air outlet provided in the cooking chamber; and a protruding part provided at a whole circumference of an edge of the air outlet and protruding to the upstream side of airflow. At least a part of the air inlet is disposed above a placement surface of a cooking table. The air outlet is provided on a rear wall of the cooking chamber, which faces the cooking chamber door, so that its upper end is located below an upper end of the air inlet and at least a part of the air outlet is disposed in a height range of a ventilation space.SELECTED DRAWING: Figure 13

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 heating means 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. Thus, 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 heating cooker according to the present invention has a suction port and a blower outlet, a cooking chamber provided with a cooking chamber door on the front side for taking in and out the object to be heated, and a first heating the cooking chamber from above. A cooking unit arranged in the cooking chamber with a ventilation space that allows ventilation under the placing surface on which the object to be heated is placed, and the cooking chamber are partitioned and formed separately from the cooking chamber. A heating chamber communicating with the suction port and the blowout port provided in a chamber; second heating means for heating the heating chamber; and air sucked from the suction port provided in the heating chamber to the blowout port. The blower means for sending, the convex part provided on the entire periphery of the edge of the blowout outlet and raised upstream of the airflow, the first heating means and the second heating means are individually controlled, and the blower means Control means for controlling, at least a part of the suction port The air outlet is disposed above the placement surface, the air outlet is disposed at a position where the upper end is lower than the upper end of the suction port, and at least a part of the air outlet is within the height of the ventilation space. It is provided in the rear wall of the said cooking chamber facing the said cooking chamber door.

  According to this invention, the blower outlet which blows off the airflow sent from the ventilation means provided in the heating chamber is provided in the rear wall of the cooking chamber facing the cooking chamber door, and the upper end of the blower outlet is the upper end of the suction port. It arrange | positioned in a lower position, and it comprised so that at least one part of the said blower outlet might be arrange | positioned in the range of the height of the ventilation space provided in the lower side of the cooking table. For this reason, the to-be-heated material is heated by the air current returning from the cooking chamber door side to the rear wall side, instead of directly blowing the air-flow from the air outlet to the to-be-heated material. Therefore, heating unevenness is reduced by heating with an airflow having a temperature that is relatively uniform by diffusion / dispersion, and heating unevenness can be further reduced by making the airflow velocity uniform by diffusion / dispersion. Moreover, compared with the case where the airflow from a blower outlet is sprayed directly on a to-be-heated material, a flow rate becomes slow and it can suppress drying of a to-be-heated material. Moreover, while arrange | positioning a blower outlet below the mounting surface of a to-be-heated object, and having arrange | positioned the suction inlet above a mounting surface, the air flow which crosses a mounting surface upwards from the bottom is formed, and to-be-heated The airflow can be mainly brought into contact with the lower part of the heater and heated. In addition, since the first heating means for heating the heating chamber from above and the second heating means for heating the heating chamber are independently controlled, it is possible to appropriately adjust heating above and below the object to be heated. It is possible to obtain a good cooking effect and finish according to the user's food taste.

It is a perspective view which shows the whole heating cooker 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. 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 18, and the radiant heater 17 of the heating cooker 1 which concerns on Embodiment 1. FIG. It is the perspective view of the control unit 29 which concerns on Embodiment 1-3, and is the figure which saw through one part. It is side surface sectional drawing of the control unit 29 which concerns on Embodiment 1-3. The casing upper frame 3, the top plate 4, the intake / exhaust port cover 5, the induction heating coil unit 18, the radial heater 17, the control unit 29, and the air guide member 31 of the heating cooker 1 according to the first to third embodiments are removed. FIG. It is a front side perspective view which shows the cooking chamber 11 whole which concerns on Embodiment 1. FIG. It is a back side perspective view which shows the cooking chamber 11 whole which concerns on Embodiment 1. FIG. It is a perspective view of the state which removed the upper wall 113 and the cooking chamber door 7 of the cooking chamber 11 which concern on Embodiment 1. FIG. It is a back perspective view of the state where the cooking room exhaust duct 10 of cooking room 11 concerning Embodiment 1, the parts incidental to heating room 20, and slide rail cover 39 were removed. It is the perspective view which looked at the heating chamber 20 which concerns on Embodiment 1, and an accompanying component from the front lower side. It is the back side perspective view in the state where the cooking chamber door 7 and the accessory parts according to Embodiments 1 to 3 were pulled out from the cooking chamber 11 and removed. It is the rear view seen from the cross section of the heating chamber 20 position of the cooking chamber 11 which concerns on Embodiment 1. FIG. It is side surface sectional drawing of the cooking chamber 11 approximate center position of the heating cooker 1 which concerns on Embodiment 1. FIG. It is the schematic explaining the flow of the air of the cooking chamber 11 which concerns on Embodiment 1. FIG. It is the perspective view which removed the housing | casing 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 113 of the cooking chamber 11 which concerns on Embodiment 2. FIG. It is a figure explaining the structure of the cooking chamber suction duct 45 vicinity of FIG. It is the back side perspective view of the state where the upper wall 113 of the cooking chamber 11 which concerns on Embodiment 2, the slide rail cover 39, the heating chamber 20, and an accompanying component were removed. It is a figure which shows the structural example of the blower outlet connection duct 47 which concerns on Embodiment 2. FIG. It is a perspective view of the heating chamber 20 which concerns on Embodiment 2, and incidental components. It is the rear view seen from the cross section of the heating chamber 20 position of the cooking chamber 11 which concerns on Embodiment 2. FIG. It is side surface sectional drawing of the cooking chamber 11 which concerns on Embodiment 2. FIG. It is the schematic explaining the flow of the air of the cooking chamber 11 which concerns on Embodiment 2. FIG. It is the perspective view which removed the upper wall 113 of the cooking chamber 11 which concerns on Embodiment 3. FIG. It is the perspective view which removed the upper wall 113 of the cooking chamber 11, the cooking chamber suction duct 56, and the catalyst body 54 which concern on Embodiment 3. FIG. It is a back side perspective view in the state where the upper wall 113 of cooking room 11 concerning Embodiment 3, heating room 20, and an accompanying component were removed. It is a perspective view of the heating chamber 20 which concerns on Embodiment 3, and an accompanying component. It is the rear view seen from the cross section of the heating chamber 20 position of the cooking chamber 11 which concerns on Embodiment 3. FIG. It is a figure explaining the direction of the central axis X of the blower outlet connection duct 55 which concerns on Embodiment 3. FIG. FIG. 6 is a bottom cross-sectional view of cooking chamber 11 according to Embodiment 3. It is side surface sectional drawing of the cooking chamber 11 which concerns on Embodiment 3. FIG. It is the schematic explaining the flow of the air of the cooking chamber 11 which concerns on Embodiment 3. FIG.

  Hereinafter, the case where the heating cooker according to the present invention is applied to a built-in type (built-in type) IH cooking heater in which a cooking pot mounting portion by induction heating is provided in two mouths on the right and left sides and a mouth on the back side of the center will be described as an example To do. In the following description, terminology (for example, “up”, “down”, “right”, “left”, “front”, “rear”, etc.) is used as appropriate to facilitate understanding. This is for explanation and these terms do not limit the present invention. Further, the present invention is not limited by the form of the drawings shown below. Moreover, in each figure, the same code | symbol is attached | subjected to the same structure.

Embodiment 1 FIG.
[Configuration of cooking device]
FIG. 1 is a perspective view showing the entire heating cooker 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 cooking device 1 of the cooking device. 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 11 is provided inside the housing 2.

  The air intake / exhaust port cover 5 is made of a perforated metal or lattice-shaped metal member having air permeability, has a low air resistance, has a low air resistance, and sucks and exhausts cooling air and exhaust air from the cooking chamber 11. Pass smoothly.

  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 11 provided in the casing 2 so that the cooking chamber 11 can be opened and closed. A heated object to be cooked in the cooking chamber 11 is taken in and out of the cooking chamber 11. 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 11 in order to facilitate maintenance such as cleaning of the cooking chamber 11 and the cooking chamber door 7 itself.

  In addition, arrangement | positioning of the cooking chamber 11, 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 11 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 13 is formed on the left side of the rear surface side of the housing upper frame 3, and a housing air intake port 14 is formed on the right side. A cooling air exhaust duct 15 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 13, and the cooling air flowing through the cooling air exhaust duct 15 passes through the housing exhaust port 13. Exhausted through. Further, a cooking chamber exhaust duct 10 that guides exhaust from the cooking chamber 11 is disposed in the cooling air exhaust duct 15, and the exhaust from the cooking chamber 11 is also discharged from the housing exhaust port 13. The housing inlet 14 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 13 and the housing intake port 14 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 18 are respectively provided on the left and right of the front side of the top plate 4, and a radiant heater 17 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 11.

  On the left side below the induction heating coil unit 18 and the radiant heater 17, there is provided a cooking chamber storage portion 19 made of sheet metal and having a storage space therein. A cooking chamber 11 is arranged inside the cooking chamber storage unit 19. A gap 52 (see FIG. 14) through which ventilation can be provided is provided between the cooking chamber storage unit 19 and the cooking chamber 11, and heat insulation is performed by an air layer formed in the gap 52.

  A control unit 29 having a storage space inside is arranged on the right side of the cooking chamber storage unit 19. In the control unit 29, an electronic circuit board 50 (see FIG. 4) on which electronic components such as a cooling fan 37 (see FIG. 4) and an inverter circuit for supplying high-frequency power to the induction heating coil unit 18 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 18, and the radiant heater 17 removed. . FIG. 4 is a perspective view of the control unit 29 according to the first embodiment, and is a partially transparent view.

  As shown in FIG. 4, an electronic circuit board 50 and a cooling fan 37 are accommodated in the control unit 29. The electronic circuit board 50 includes electronic components such as an inverter circuit that supplies high-frequency power to the induction heating coil unit 18 and a control circuit that drives and controls the cooling fan 37, a microcomputer that controls the operation of the heating cooker 1, and a control circuit. 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.

  On the outer side of the control unit 29, a unit intake port 51 is opened on the suction side of the cooling fan 37, and a plurality of unit exhaust ports 38 are opened on the delivery side of the cooling fan 37. In addition, what is provided on the upper surface of the control unit 29 may be referred to as a unit exhaust port 381 and what is provided on a side surface may be referred to as a unit exhaust port 382. The unit air inlet 51 is disposed below the housing air inlet 14 and communicates with the housing air inlet 14 in the assembled state to the housing 2. The inside of the control unit 29 functions as an integral air path from the unit intake port 51 to the unit exhaust port 38. The cooling fan 37 may be of any configuration as long as it is a blower capable of sending the sucked air from the unit exhaust port 38, and the arrangement thereof is not limited to the illustrated one.

  As shown in FIG. 3, an air guide member 31 for guiding the cooling air blown from the unit exhaust port 38 of the control unit 29 is provided on the upper side of the cooking chamber storage portion 19. The air guide member 31 includes an air passage so as to guide the cooling air blown from the unit exhaust port 38 to a heating coil, ferrite, or the like mounted on the induction heating coil unit 18. The upper surface of the air guide member 31 opens toward the lower surface of the induction heating coil unit 18, and the cooling air sent from the unit exhaust port 38 blows out from this opening.

FIG. 5 is a side sectional view of the control unit 29 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 29 will be described with reference to FIG. 5 and FIG.
The external air sucked from the housing intake port 14 by the operation of the cooling fan 37 flows into the control unit 29 from the unit intake port 51 connected to the housing intake port 14. The air flowing into the control unit 29 is sucked and sent out by the cooling fan 37, cools the inverter circuit, the heat radiation fins and the like mounted on the electronic circuit board 50 as cooling air, and then blows out from the plurality of unit exhaust ports 38. The

  Most of the cooling air sent from the unit exhaust port 381 provided on the upper surface of the control unit 29 cools the induction heating coil unit 18 on the right side disposed above the control unit 29, and then the cooking chamber storage unit 19. The induction heating coil unit 18 on the left side is cooled by being guided by the air guide member 31 disposed on the upper surface. The cooling air after cooling the induction heating coil unit 18 enters the cooling air exhaust duct 15 from the cooling air exhaust duct inlet 16 provided on the upper surface of the cooking chamber storage portion 19, and is heated through the housing exhaust port 13. It is exhausted outside the cooking device 1.

  The cooling air sent from the unit exhaust port 382 on the side surface of the control unit 29 flows into the cooking chamber storage unit 19 from the storage unit vent 36 (see FIG. 6) provided in the cooking chamber storage unit 19. The flow of this cooling air will be described later.

6 shows the casing upper frame 3, the top plate 4, the intake / exhaust port cover 5, the induction heating coil unit 18, the radiant heater 17, the control unit 29, and the air guide member 31 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 portion 19, a storage portion ventilation opening 36 is opened. The storage portion ventilation port 36 is connected to a unit exhaust port 382 (see FIG. 4) provided on the side surface of the control unit 29 so as to allow ventilation. Cooling air blown from a unit exhaust port 382 provided on the side surface of the control unit 29 enters the cooking chamber storage unit 19 through the storage unit ventilation port 36 and is provided between the cooking chamber storage unit 19 and the cooking chamber 11. It flows through the created gap 52 (see FIG. 14).

FIG. 7 is a front side perspective view showing the entire cooking chamber 11 according to the first embodiment.
The cooking chamber 11 has a substantially rectangular parallelepiped shape whose front is opened, 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 11, a portion constituting the ceiling wall is referred to as an upper wall 113, and both side walls are referred to as side walls 112. A heating chamber 20 is provided on the back side of the cooking chamber 11. A cooking chamber exhaust duct 10 communicating with the inside of the heating chamber 20 is connected to the back side of the heating chamber 20.

  The cooking chamber exhaust duct 10 has an air passage for exhausting the air in the heating chamber 20 inside. The cooking chamber exhaust duct 10 according to the first embodiment extends substantially horizontally rearward from the portion connected to the heating chamber 20, and extends substantially vertically upward from the rear end of the substantially horizontal portion. Shape. In the cooking chamber exhaust duct 10, a portion that extends substantially horizontally may be referred to as a horizontal portion 101, and a portion that extends substantially vertically may be referred to as a vertical portion 102.

  The cooking chamber 11 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 11 and under predetermined conditions after the completion of cooking (for example, when the temperature in the cooking chamber 11 is high, during a rotation operation due to the inertia of the blower fan 22 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 11 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, when the cooking chamber door 7 is accidentally opened during the cooking operation in the cooking chamber 11 due to, for example, damage to the lock mechanism, the control unit stops the operation related to the heating in the cooking chamber 11. And the leakage from the front opening of the cooking chamber 11 and the leakage of hot air are suppressed.

FIG. 8 is a rear perspective view showing the entire cooking chamber 11 according to the first embodiment.
A heating chamber 20 is provided on the back side of the rear wall 111 of the cooking chamber 11. An electric motor 21 is disposed on the back surface of the heating chamber 20. The electric motor 21 is a DC motor or an induction motor, and a blower fan 22 (see FIG. 11) provided in the heating chamber 20 is attached to the rotating shaft. During the cooking operation in the cooking chamber 11, the control means in the control unit 29 controls the presence / absence of rotation of the electric motor 21 and the number of rotations. The electric motor 21 is cooled as necessary based on its specifications, operating environment, balance with the 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 21.

  From the upper side surface of the heating chamber 20, the terminal portion of the second heating means 24 provided inside the heating chamber 20 is exposed. The terminal portion of the second heating means 24 is connected to the electronic circuit board 50 in the control unit 29 by wiring, and the presence / absence of heating and the heating amount of the second heating means 24 are controlled by the control means.

  A pair of left and right slide rail covers 39 are attached to the lower back of the rear wall 111 of the cooking chamber 11. The slide rail cover 39 is a member that covers an end portion of a slide rail unit 30 (described later) protruding from the rear wall 111 of the cooking chamber 11.

FIG. 9 is a perspective view of the cooking chamber 11 according to Embodiment 1 with the upper wall 113 and the cooking chamber door 7 removed.
Above the cooking chamber 11, a first heating means 23 for heating the inside of the cooking chamber 11 from above is arranged. In the first embodiment, a sheathed heater that is a resistance heating element is used as the first heating means 23. This first heating means 23 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 11 over the width direction and the depth direction. A terminal portion of the first heating means 23 protrudes outward from an opening provided in the rear wall 111 of the cooking chamber 11. The terminal portion of the first heating means 23 is wired to the electronic circuit board 50 in the control unit 29, and the presence or absence of heating of the first heating means 23 and the heating amount are controlled by the control means.

  A pair of left and right rail portions 301 fixed in the depth direction are provided inside the side walls 112 on both sides of the cooking chamber 11. The rail part 301 comprises a pair of left and right slide rail units 30 by a slide part 302 (see FIG. 12) supported slidably on the rail part 301. Below the cooking chamber 11, a cooking table 26 for placing an object to be heated, and a tray 27 that is provided below the cooking table 26 and receives oil or juice dripping from the object to be heated on the cooking table 26. Is provided.

  The rear wall 111 constituting the back surface of the cooking chamber 11 is provided with a cooking chamber suction port 12 and an air outlet 28 provided at a position lower than the cooking chamber suction port 12. The cooking chamber 11 communicates with the heating chamber 20 through the cooking chamber suction port 12 and the blower outlet 28. The blower outlet 28 is arrange | positioned in the position close to each of the left and right side walls 112 of the cooking chamber 11 in the rear wall 111. In the first embodiment, two air outlets 28 are arranged at a predetermined interval in the vertical direction in the height direction of the rear wall 111. In addition, when distinguishing and explaining, the upper blower outlet 28 is called the upper blower outlet 28a, the lower blower outlet 28 is called the lower blower outlet 28b, and when it is not necessary to distinguish, it calls the blower outlet 28. Although details will be described later, the air in the cooking chamber 11 is sucked into the heating chamber 20 from the cooking chamber suction port 12, heated in the heating chamber 20, and blown out from the outlet 28 into the cooking chamber 11. . The airflow blown out from the blower outlet 28 forms a flow toward the cooking chamber door 7 on the front side along the surface of the side wall 112 of the cooking chamber 11 by the Coanda effect.

  Inside the cooking chamber 11, cooking chamber temperature detection means 32 for detecting the temperature in the cooking chamber 11 is provided. As the cooking chamber temperature detection means 32, for example, a platinum resistance thermometer, thermistor, thermocouple or the like is used. A plurality of cooking chamber temperature detection means 32 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 27 and the cooking table 26 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 32. The output of the cooking chamber temperature detection means 32 is transmitted to the control means mounted on the electronic circuit board 50 in the control unit 29. 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 32, the control means is based on the first heating means 23 and the second heating. The output and operation of the means 24 and the electric motor 21 are controlled.

  In the first embodiment, an example in which a sheathed heater is provided as the first heating unit 23 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 23. May be. In addition, the first heating means 23 is not provided in the cooking chamber 11, but a flat heater or an induction heating coil is provided as the first heating means 23 on the upper side of the upper wall 113 of the cooking chamber 11. The wall 113 may be heated. Any structure can be adopted as the first heating means 23 as long as the object to be heated in the cooking chamber 11 can be heated from above by heat transfer by radiation or air.

FIG. 10 is a rear perspective view in a state where the cooking chamber exhaust duct 10 of the cooking chamber 11 according to the first embodiment, the components attached to the heating chamber 20, and the slide rail cover 39 are removed.
On the rear surface of the rear wall 111 of the cooking chamber 11 (the outer surface of the cooking chamber 11), a protrusion 42 that protrudes from the rear surface of the rear wall 111 that is the upstream side of the airflow is provided at the edge of the air outlet 28. The convex part 42 surrounds the periphery of the blower outlet 28 in a substantially cylindrical shape, and an air passage reaching the blower outlet 28 is formed inside thereof. The convex part 42 can be easily formed by press working such as burring.

  In addition, on the back surface of the rear wall 111 of the cooking chamber 11 (the outer surface of the cooking chamber 11), plate-like air guide plates 43a and 43b projecting from the back surface of the rear wall 111 are provided above and below the upper outlet 28a, respectively. Is provided. The air guide plates 43a and 43b are installed such that their planes face in a substantially horizontal direction. The lower air guide plate 43b is provided between the upper air outlet 28a and the lower air outlet 28b arranged side by side in the height direction. The air guide plates 43a and 43b are joined to the back surface of the rear wall 111 so as to overlap the convex portion 42 when viewed from above.

  Moreover, in this Embodiment 1, the outer sides of the air guide plates 43a and 43b are connected and integrated by a plate-like connection plate 431, and the air guide plates 43a and 43b and the connection plate 431 are formed. The integral member is referred to as a wind guide portion 430. A cross section perpendicular to the major axis direction (flow direction) of the air guide section 430 is substantially U-shaped. The air guide plate 43a and the air guide plate 43b exhibit a function of guiding air to the upper air outlet 28a in a substantially horizontal direction.

  For the lower air outlet 28b, the air guide plate 43b provided between the upper air outlet 28a and the lower air outlet 28b functions as an air guide surface above the lower air outlet 28b. Moreover, although the lower side blower outlet 28b is accommodated in the heating chamber 20, the bottom plate 203 of this heating chamber 20 functions as a baffle surface below the lower side blower outlet 28b (refer FIG. 13). With such a configuration, the air guide portion 430 is not required for the lower air outlet 28b. In addition, you may provide the wind guide part 430 provided with respect to the upper blower outlet 28a with respect to the lower blower outlet 28b.

  Since the wall surface of the cooking chamber 11 becomes high temperature (for example, 250 ° C. or higher), the air guide plates 43a and 43b are preferably configured using a heat-resistant metal. In the first embodiment, since the wind guide section 430 is configured by integrating the upper and lower wind guide surfaces (wind guide plates 43a and 43b) with the connection plate 431, the component cost and assembly cost can be reduced. . Further, since the air guide portion 430 has a shape that can be easily formed by bending a single plate, the component cost and the assembly cost can be reduced. The rear wall 111 of the cooking chamber 11 and the air guide section 430 are joined by a joining means that can withstand high temperatures by welding such as spot welding or caulking.

  Further, the rear end of the slide rail unit 30 protrudes from the opening provided in the rear wall 111 of the cooking chamber 11.

FIG. 11 is a perspective view of the heating chamber 20 and the accessory parts according to the first embodiment when viewed from the lower front side.
A blower fan 22 is disposed inside the heating chamber 20. The blower fan 22 is fixed to the rotating shaft of the electric motor 21 disposed on the back surface of the heating chamber 20, and rotates by the operation of the electric motor 21. When the blower fan 22 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 21 and the blower fan 22 function as a blowing unit that sends the air in the cooking chamber 11 sucked from the cooking chamber suction port 12 to the outlet 28.

  The rear wall 201 of the heating chamber 20 is provided with a heating chamber exhaust port 53 to which the cooking chamber exhaust duct 10 is connected. In the cooking chamber exhaust duct 10, a catalyst body 34 is attached to an end portion on the connection side with the heating chamber exhaust port 53. The catalyst body 34 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 20 to the outside of the heating cooker 1 through the cooking chamber exhaust duct 10. Decomposes and enhances the cleanliness of exhaust.

  A second heating means 24 is provided on the substantially outer peripheral side of the blower fan 22. In the first embodiment, the second heating unit 24 is configured by a sheathed heater that surrounds the outer periphery of the blower fan 22. A part of the second heating means 24 is disposed so as to face the heating chamber exhaust port 53. More specifically, the catalyst body 34 in the cooking chamber exhaust duct 10 connected to the heating chamber exhaust port 53 and a part of the second heating means 24 are at least partially overlapped 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 24 tends to reach directly to the catalyst body 34 attached to the cooking chamber exhaust duct 10, and the catalyst body 34 is heated efficiently. In addition, since a dedicated heating means for heating the catalyst body 34 is not required, product cost and power consumption can be reduced. In Embodiment 1, an example in which a sheathed heater is used as the second heating unit 24 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 34 is attached with an oxidation catalyst, and is usually heated by exhaust heat of exhausted high-temperature air to obtain catalytic activity, and adsorbs substances such as oil smoke and odor components when the exhaust passes. It oxidizes and purifies the air. In the first embodiment, the temperature of the air heated and exhausted by the second heating unit 24 is high, and the catalyst body 34 itself is also heated by the radiation of the second heating unit 24. For this reason, the temperature of the catalyst body 34 can be further increased, the chemical reaction speed related to the decomposition of the contaminants in the catalyst body 34 is increased, more pollutants are removed, and the cleanliness of the exhaust is increased. . As the oxidation catalyst attached to the catalyst body 34, a catalyst containing any or all of platinum, palladium, manganese and the like is used. Higher purification performance can be obtained by using a catalyst containing platinum or manganese that is active at low temperatures.

  Part of the air sent from the blower fan 22 flows into the cooking chamber exhaust duct 10 from the heating chamber exhaust port 53 and is exhausted from the upper end opening of the vertical portion 102 on the back side of the cooking chamber exhaust duct 10. The air volume to be exhausted is adjusted so as to be an appropriate exhaust air volume by the cross-sectional area of the cooking chamber exhaust duct 10 including the pressure loss of the catalyst body 34. With the appropriate amount of air exhausted, a good cooking effect / finishing in the cooking chamber 11 can be obtained, and the heating efficiency is not unnecessarily reduced.

  The terminal portion of the second heating unit 24 is disposed so as to protrude from the upper side surface of the heating chamber 20. The terminal portion of the second heating means 24 is connected to a control board in the control unit 29 by wiring, and the second heating means 24 is controlled by the control means for the presence or absence of heating and the heating amount.

  The heating chamber 20 is provided with heating chamber temperature detection means 44. As the heating chamber temperature detection means 44, for example, a heat-resistant temperature detection element such as a thermocouple or a thermistor can be used. The temperature in the heating chamber 20 is detected by the heating chamber temperature detection means 44, and the output from the heating chamber temperature detection means 44 is transmitted to the control means. The temperature detected by the heating chamber temperature detection means 44 is used for heating control in the cooking chamber 11. For example, when the blowing is stopped due to a failure of the electric motor 21 or the like, the inside of the heating chamber 20 can be heated, but when the heating chamber temperature detecting means 44 detects a high temperature in the heating chamber 20, the control means The energization to the means 23 and the second heating means 24 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 11 and removed.
The mounting surface 261 on which the object to be heated is mounted on the cooking table 26 is formed of, for example, a so-called straight type grill net formed by arranging a plurality of rod-shaped stainless steels extending in the left-right direction. The material of the cooking table 26 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 26 has legs that stand on a tray 27. The leg portion has a predetermined height such that a ventilation space having a predetermined height is formed between the mounting surface 261 and the tray 27. In addition, the shape of the mounting surface 261 of the cooking table 26 is not limited to the illustrated one, and an arbitrary one such as a grid-like grill net, a grill net provided with a rod-like member extending in the front-rear direction, or a punching metal is adopted. be able to. In addition, in order that airflow from the blower outlet 28 which flows under the cooking table 26 can contact the lower surface of a to-be-heated material, the mounting surface 261 is not a flat plate shape and can distribute | circulate air. A hole (opening) is preferably formed.

  The saucer 27 is placed below the cooking table 26 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 27, and can store the dripping fluid from the food, which is the object to be heated, placed on the cooking table 26.

An airtight member 33 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 11 side. In the state where the cooking chamber door 7 is closed, the airtight member 33 comes into contact with the outer periphery of the front opening of the cooking chamber 11 to leak air from the gap between the cooking chamber door 7 and the front opening of the cooking chamber 11. 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 11 can be seen.

  On both the left and right sides of the cooking chamber door 7 on the cooking chamber 11 side, slide portions 302 constituting a movable portion of the slide rail unit 30 are attached. In the vicinity of the end portion of each slide portion 302 in the longitudinal direction, the holding portion 41 is spanned from one slide portion 302 to the other slide portion 302. A tray 27 is detachably mounted on the holding portion 41, and the cooking table 26 is detachably mounted on the tray 27.

The slide part 302 slides on a rail part 301 (see FIG. 9) provided in the cooking chamber 11. When the cooking chamber door 7 is pulled out, the slide portion 302, the tray 27 supported by the holding portion 41, and the cooking table 26 placed on the tray 27 slide together to cook the cooking chamber 11. Exposed outside. With such a configuration, the object to be heated can be placed and carried out in the cooking chamber 11 and the cooking table 26 and the tray 27 can be easily attached and detached, and cooking workability, maintenance performance, and cleaning performance are high. .
Moreover, the slide part 302 is detachably engaged with the rail part 301 (refer FIG. 9) attached in the cooking chamber 11. FIG. 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 11, and the maintenance such as cleaning is easy.

  Magnets (not shown) are respectively attached to the rail-side 301 that is the fixed side of the slide rail unit 30 and the rear-side end portions of the slide portion 302 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 11. Increases sex.

FIG. 13 is a rear view of the cooking chamber 11 according to Embodiment 1 as seen from the cross section at the heating chamber 20 position.
The heating chamber 20 includes the blower outlet 28 and the cooking chamber suction port 12 on the back side of the rear wall 111 of the cooking chamber 11. Of the walls defining the heating chamber 20, the wall corresponding to the front wall is the rear wall 111 of the cooking chamber 11. That is, the cooking chamber 11 and the heating chamber 20 share the rear wall 111 in the first embodiment. Therefore, the heating chamber 20 communicates with the inside of the cooking chamber 11 via the blower outlet 28 and the cooking chamber suction port 12.

  The cooking chamber suction port 12 is also opened in a region above the center in the height direction of the cooking chamber 11, and is configured to be able to suck the air in the cooking chamber 11. In the first embodiment, the cooking chamber suction port 12 is configured by a plurality of arc-shaped slits provided so as to be substantially opposed to the rotation center that is the suction site of the blower fan 22. In addition, the specific shape of the opening part of the cooking chamber suction inlet 12 is not limited to the thing of illustration.

  The air outlets 28 each have a substantially circular opening, and are provided on the rear wall 111, which is a wall facing the cooking chamber door 7 of the cooking chamber 11. A plurality of air outlets 28 are provided in the vicinity of the left and right side walls 112 of the rear wall 111. In the first embodiment, two air outlets 28 are arranged side by side in the height direction. In the first embodiment, the air outlet 28 is provided in the vicinity of the side wall 112 on the outer side in the width direction of the mounting surface 261 of the cooking table 26. By doing so, the airflow blown out from the air outlet 28 can easily flow along the side wall 112.

The lower air outlet 28 b opens at a height position between the mounting surface 261 of the cooking table 26 and the tray 27.
The upper air outlet 28 a is located above the lower air outlet 28 b and at a position lower than the upper end of the opening of the cooking chamber suction port 12.

A part of the second heating unit 24 extends in the height direction on the left and right sides of the outer peripheral side of the blower fan 22, and this part is referred to as a vertical part 241. The vertical portion 241 is provided at a position closer to the blower fan 22 than the left and right side walls 202 of the heating chamber 20 and above the blowout port 28.
Further, the lower portion of the vertical portion 241 of the second heating means 24 extends in a substantially horizontal direction away from the blower fan 22, and this portion is referred to as a horizontal portion 242. The horizontal portion 242 has a length extending from the outer peripheral side of the blower fan 22 to the side closer to the left and right side walls 202 of the heating chamber 20, and the air outlet 28 (the upper air outlet 28 a and the air outlet 28 a provided on the left side of the rear wall 111. Lower air outlet 28b) and air outlet 28 (upper air outlet 28a and lower air outlet 28b) provided on the right side of rear wall 111 are disposed.
Further, a part of the second heating means 24 extends in a substantially horizontal direction below the blower fan 22, and this portion is referred to as a bottom side horizontal portion 243. The bottom side horizontal portion 243 is connected to the horizontal portion 242 and extends to the side closer to the left and right side walls of the heating chamber 20 than the outer peripheral side of the blower fan 22, and is disposed between the left and right outlets 28. Yes.

  Of the air flow sent out from the blower fan 22, the air flow sent out from above the blower outlet 28 substantially flows in the second heating means 24 in the process of flowing to the blower outlet 28 arranged on the side and below the blower fan 22. The vertical portion 241 and the horizontal portion 242 are in contact with each other. Thus, since the airflow sent from the blower fan 22 contacts the second heating means 24 twice, the heating efficiency of the airflow is increased.

  Further, among the airflows sent from the blower fan 22, the airflow sent from the lower side of the air outlet 28 generally passes through the region sandwiched between the horizontal part 242 and the bottom side horizontal part 243, and the horizontal part 242. And it is heated by the bottom side horizontal portion 243. Thus, since it heats by the horizontal part 242 and the bottom face side horizontal part 243, heating efficiency is high.

  Thus, since the airflow sent out from the blower fan 22 is heated efficiently, a higher temperature airflow can be blown out from the blower outlet 28, and the heating efficiency of a to-be-heated object can be improved.

  Moreover, the 2nd heating means 24 is arrange | positioned adjacent to the baffle plates 43a and 43b. For example, the second heating means 24 and the air guide plates 43a and 43b are arranged so as to overlap when viewed from any one of the upper surface, the front surface, and the side surface, and the radiation from the second heating means 24 is transmitted to the air guide plate 43a. , 43b. By doing in this way, the baffle plates 43a and 43b are heated by the second heating means 24. Then, the air flow having a high flow rate sent from the blower fan 22 toward the air outlet 28 is heated in contact with the air guide plates 43a and 43b in the process of passing through the air path formed by the air guide plates 43a and 43b. . Thus, since the airflow is heated by the air guide plates 43a and 43b in the immediate vicinity of the upstream side of the air outlet 28, a higher temperature air current can be blown out from the air outlet 28, and the heating efficiency of the object to be heated is increased. be able to.

FIG. 14 is a side cross-sectional view of the cooking chamber 11 of the heating cooker 1 according to Embodiment 1 at a substantially central position.
A space 52 is provided between the upper wall 113, the bottom surface, and the side wall 112 of the cooking chamber 11 and the cooking chamber storage portion 19, and the space 52 has a storage portion ventilation opening 36 ( The airflow flowing in from FIG. 6) is configured to flow. The air leaking from the cooking chamber 11 into the cooking chamber storage section 19 is exhausted by the airflow flowing through the gap 52. By doing in this way, the heat leak to the outside of the cooking chamber storage part 19 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 11 is increased due to the pressure of the air flow blown from the outlet 28 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 11 or the like As a result, oil or dirt may adhere to the inside of the cooking chamber storage 19. Oil and dirt adhering to the cooking chamber storage unit 19 may cause failure and smoke generation, but the airflow flowing from the storage unit vent 36 flows through the gap 52 to ventilate the air in the cooking chamber storage unit 19. Contaminants such as oil smoke and carbides are exhausted, and accumulation of dirt inside can be suppressed.

  The upper surface, the bottom surface, and the side surface of the cooking chamber 11 are configured by a double wall structure in which two walls are disposed with a gap 35 interposed therebetween. The gap 35 exhibits a heat insulating function for suppressing heat leakage from the cooking chamber 11. By suppressing the heat leakage from the cooking chamber 11 by the gap 35, the heating efficiency in the cooking chamber 11 is increased, and the temperature rise of the components arranged around is suppressed to increase the cooling efficiency. In the first embodiment, air insulation by the gap 35 is performed, but a heat insulating material such as glass wool or a vacuum heat insulating material may be inserted into the gap 35 as necessary. By doing so, heat insulation performance can be improved and heating efficiency and cooling efficiency can be improved.

  In addition, although the example which performs the air insulation by the space | gap 35 is shown in this Embodiment 1, you may insert heat insulating materials, such as glass wool and a vacuum heat insulating material, into the space | gap 35 as needed. Thus, heating efficiency and cooling efficiency can be improved by improving heat insulation performance.

[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 50 in the control unit 29 causes the induction heating coil unit 18 or the radial below the top plate 4. Electric power is supplied to the heater 17. 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 37, and the respective parts in the heating cooker 1 as described above are cooled by the cooling air supplied from the cooling fan 37.

(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 11. 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 32 and the heating chamber temperature detection means 44 and the time measured by the built-in timing means (not shown), according to the control sequence, the first heating means 23 and the second heating. The means 24 and the motor 21 are controlled.

FIG. 15 is a schematic diagram illustrating the air flow in the cooking chamber 11 according to the first embodiment. FIG. 15A is a view of the cooking chamber 11 as viewed from the side, and FIG. 15B is a view of the cooking chamber 11 as viewed from the top. In FIG. 15A, the air flow from the upper air outlet 28a is conceptually indicated by a solid arrow, and the air flow from the lower air outlet 28b is conceptually indicated by a broken arrow. Also, when the cooking chamber 11 is viewed from the top, the air flow from the upper air outlet 28a and the lower air outlet 28b is substantially the same, so in FIG. 15B, the air flow from the upper air outlet 28a is a solid line. Conceptually indicated by arrows. With reference to FIG. 15, FIG. 14, the effect | action of the cooking chamber 11 of Embodiment 1 is demonstrated.
First, when the control means energizes the first heating means 23, the upper surface of the object to be heated placed on the cooking table 26 is mainly heated by the radiation of the first heating means 23.

When the control means energizes the second heating means 24, the air in the heating chamber 20 is heated by the radiant heat transfer of the second heating means 24.
And when a control means drives the electric motor 21, the ventilation fan 22 connected with the electric motor 21 will rotate.

  When the blower fan 22 is rotated by the operation of the electric motor 21, a suction force is generated in the cooking chamber suction port 12 that is open to face the blower fan 22. Then, a part of the air in the cooking chamber 11 is sucked into the heating chamber 20 from the cooking chamber suction port 12. The air sucked into the heating chamber 20 is sucked into the rotation center of the blower fan 22 and sent out to the outer periphery of the blade. The airflow sent from the blades of the blower fan 22 is heated by the second heating means 24 disposed on the outer periphery of the blower fan 22, passes through the space formed between the air guide plates 43a and 43b, and passes through the upper outlet 28a. Is blown out into the cooking chamber 11. The air heated by the second heating means 24 passes through a space formed between the air guide plate 43b and the bottom plate 203 of the heating chamber 20, and is blown out from the lower outlet 28b into the cooking chamber 11. The

  The airflow blown into the cooking chamber 11 from the lower outlet 28 b flows almost horizontally toward the front (the cooking chamber door 7 side) along the surface of the side wall 112 of the cooking chamber 11 and reaches the cooking chamber door 7. After that, the flow direction is bent by the cooking chamber door 7, and the airflow is directed toward the rear wall 111 side. The airflow toward the rear wall 111 side becomes an airflow obliquely upward toward the rear wall 111 due to the suction force generated in the cooking chamber suction port 12, and a part of the airflow passes through the mounting surface 261 of the cooking table 26 and is loaded. The lower surface of the object to be heated is heated.

Further, the air flow blown into the cooking chamber 11 from the upper outlet 28 a flows almost horizontally toward the front (the cooking chamber door 7 side) along the surface of the side wall 112 of the cooking chamber 11, and enters the cooking chamber door 7. After reaching, the direction is bent toward the center side by the cooking chamber door 7, and the airflow is directed toward the back side.
Here, since the arrangement position of the upper air outlet 28 a is higher than the cooking table 26, the air flow blown out from the upper air outlet 28 a toward the rear wall 111 side of the cooking chamber 11 is the upper end of the cooking chamber inlet 12. Most of the airflow is sucked to the side and does not pass through the mounting surface 261 of the cooking table 26. However, since the airflow from the upper air outlet 28a prevents the airflow from the lower air outlet 28b from moving upward, the airflow blown from the lower air outlet 28b passes through the placement surface 261 of the cooking table 26. It is possible to increase the heating ratio below the object to be heated.

  In addition, the air guide plate 43a and the air guide plate 43b are provided above and below the upper air outlet 28a in the heating chamber 20 so that the flat plate faces substantially in the horizontal direction. An air guide plate 43b is provided above the lower air outlet 28b, and the bottom plate 203 of the heating chamber 20 functions as an air guide plate below the lower air outlet 28b. For this reason, the horizontality of the airflow from the upper air outlet 28a and the lower air outlet 28b is enhanced, and the formation of an airflow upward obliquely from the cooking chamber door 7 toward the rear wall 111 is assisted. Therefore, the airflow can be encouraged to pass through the mounting surface 261 of the cooking table 26, and the heating efficiency of the object to be heated can be further increased.

  The airflow blown out from the air outlet 28 flows through the cooking chamber 11, is again sucked into the cooking chamber suction port 12, and flows into the heating chamber 20.

  Part of the air in the heating chamber 20 flows into the cooking chamber exhaust duct 10 through the heating chamber exhaust port 53, is purified by the catalyst body 34, flows in the cooking chamber exhaust duct 10, and passes through the casing exhaust port 13. It flows out to the outside. Such a flow of airflow is conceptually shown by broken line arrows in FIG.

  A part of the air in the cooking chamber 11 is exhausted through the heating chamber 20 in accordance with the movement of the air flow that is sucked in from the cooking chamber suction port 12 and blown out from the air outlet 28. In addition, although a part of the air in the cooking chamber 11 is exhausted in this way, the exhausted air is used as a gap (not shown) between the cooking chamber door 7 and the cooking chamber 11 or the intake air. Therefore, it is supplemented by suction from an opening (not shown) provided separately.

  Next, a specific example of a cooking process of cooking in the cooking chamber 11 will be described by taking a cooking mode in which ingredients such as fish and meat are directly placed on the cooking table 26 and heated.

(1) First cooking process When a cooking process in a cooking mode in which ingredients such as fish and meat are placed directly on the cooking table 26 and heated is started, both the first heating means 23 and the second heating means 24 are heated. The amount is controlled to be maximum, and the electric motor 21 is controlled to stop. Since the electric motor 21 is stopped at the start of the cooking process, the exhaust from the cooking chamber exhaust duct 10 is only natural exhaust, and the exhaust amount is minimized. For this reason, the exhaust heat accompanying exhaust is suppressed, the temperature rising rate in the cooking chamber 11 and the heating chamber 20 is increased, and a low-temperature air flow that does not contribute much to the heating of the heated object is blown out from the outlet 28 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 44 detects that the temperature in the heating chamber 20 has risen to a predetermined first temperature (for example, 200 ° C.), the process proceeds to the next step.
In the present embodiment, the time for suppressing the blowing of the low-temperature air flow (that is, the time for the first step) is controlled by the temperature detected by the heating chamber temperature detecting means 44. A predetermined time until the temperature reaches a first temperature (for example, 200 ° C.) calculated by the heat capacity and heat leakage in the chamber 20 and the vicinity thereof and the output of the second heating means 24 is counted by the time measuring means, and then the next cooking step The same effect can be obtained by proceeding to.

(2) Second cooking step The control means drives the electric motor 21 to rotate the blower fan 22. Then, when the blower fan 22 rotates, a suction force is generated in the cooking chamber suction port 12 that opens facing the blower fan 22, and a part of the air in the cooking chamber 11 passes from the cooking chamber suction port 12 into the heating chamber 20. It is sucked into. The air sucked into the heating chamber 20 is heated by the second heating means 24 to become a high-temperature air stream, and is blown out from the outlet 28 into the cooking chamber 11.

  The upper surface of the object to be heated placed on the cooking table 26 is heated by radiation from the first heating means 23 and heat transfer from the air in the cooking chamber 11. In addition, the lower surface of the object to be heated placed on the cooking table 26 is heated mainly by heat transfer from an airflow that goes obliquely upward from the cooking chamber door 7 side toward the rear wall 111 side of the cooking chamber 11. The

  Here, due to the radiation distribution from the first heating means 23, the amount of heating on the outer peripheral wall surface side of the cooking table 26 of the object to be heated on the cooking table 26 tends to be smaller than that in the central portion. However, in the first embodiment, the high-temperature air flow blown out from the air outlet 28 flows along the left and right wall surfaces of the cooking chamber 11 due to the Coanda effect. Therefore, insufficient heating on the outer peripheral wall surface side of the object to be heated on the cooking table 26 is compensated, and uneven heating of the object to be heated is reduced.

  Until the cooking chamber temperature detection means 32 detects that the temperature in the cooking chamber 11 has risen to a predetermined second temperature (for example, 250 ° C.), both the first heating means 23 and the second heating means 24 are maximum. Heat with output. Thus, by heating at a high output at the initial stage of heating, the temperature is raised to about 70 ° C. in a shorter time to coagulate the protein in the surface layer of the object to be heated, thereby suppressing the volatilization of internal moisture and the like. Can maintain the 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 about 3 minutes), the control means can set the time for the subsequent processes (second cooking process to fourth cooking process) 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 in the initial cooking time measured by the time measuring means, the temperature change in the cooking chamber 11 detected by the cooking chamber temperature detection means 32, 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 11 reaches a predetermined second temperature, the process proceeds to the next cooking step.
In the first embodiment, the second cooking step is started after the first cooking step. However, even if the first cooking step is omitted and the cooking step is started from the second cooking step, the second step described above is performed. An effect can be obtained.
Moreover, in the said description, until the temperature in the cooking chamber 11 detected by the cooking chamber temperature detection means 32 reaches predetermined | prescribed 2nd temperature (for example, 250 degreeC), both the 1st heating means 23 and the 2nd heating means 24 are maximum. It explained that the 2nd cooking process heated with an output was performed. However, the time for the second cooking step is not determined by the temperature detected by the cooking chamber temperature detection means 32, but the time until the heated object reaches a predetermined temperature (for example, 70 ° C.) is obtained in advance by experiments or the like. The second cooking step may be executed for that time. Moreover, you may determine the time of a 2nd cooking process based on both the predetermined time and the detection temperature of the cooking chamber temperature detection means 32. FIG.

(3) Third cooking step In the third cooking step, each part is controlled so that the top, bottom, and inside of the object to be heated are appropriately heated.
Since the airflow that heats the object to be heated installed on the cooking table 26 is mainly the airflow directed from the cooking chamber door 7 toward the rear wall 111, it is compared with the airflow that is blown out from the outlet 28 toward the cooking chamber door 7. Therefore, the flow rate is slow and drying of the object to be heated is suppressed. Therefore, a good cooking effect and finish can be obtained without controlling the air volume by the electric motor 21 in order to suppress the drying of the surface of the object to be heated. However, the air volume may be controlled by controlling the rotation speed of the electric motor 21. By controlling the air volume, finer cooking effects and finishes can be controlled, and the exhaust air volume can be adjusted.

In the heating process by radiant heat transfer of the first heating means 23 that mainly heats the upper surface of the object to be heated, the temperature rise rate gradually decreases with time, but the surface temperature continues to rise.
Moreover, in the heating process by the convection heat transfer by the airflow from the blower outlet 28 which mainly heats the lower surface of the object to be heated, the surface temperature is slightly delayed with a slight delay from the temperature of the airflow (approximately equal to the air temperature in the cooking chamber 11). It tends to approach the air temperature of the cooking chamber 11.

Thus, since there is a difference in the heating process, the first heating means 23 and the second heating means 24 are controlled as follows.
First, if the heating in the first heating means 23 is continued, the temperature of the upper surface of the object to be heated becomes too high and burnt and impairs the taste. Therefore, when the temperature in the cooking chamber 11 reaches a predetermined value, The heating of one heating means 23 is stopped. In addition, you may reduce the output of the 1st heating means 23 not to stop the heating of the 1st heating means 23 but to such an extent that the surface temperature of a to-be-heated object does not rise so much as it burns.

  Further, the predetermined time until the surface temperature of the lower surface of the object to be heated and the internal temperature of the object to be heated is within a range where the internal temperature does not exceed the predetermined temperature, and the output of the second heating means 24 is the first heating means. The output is controlled to be higher than 23.

(4) Fourth Cooking Step In the fourth cooking step, which is the final stage of this cooking mode, the output of the first heating means 23 is increased over the output of the second heating means 24 for a predetermined time. In this way, by increasing the output of the first heating means 23 for a predetermined time before the end of the heating cooking in the cooking chamber 11, the surface of the object to be heated is given an appropriate (savory) baking color, and the surface The water is volatilized and crisp, so that the cooking effect and finish with good appearance and taste can be obtained.

  When the series of sequences is completed, heating by the first heating unit 23 and the second heating unit 24 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 11.

  In addition to the cooking mode in which ingredients such as fish and meat are placed directly on the cooking table 26 and heated as described above, the food cooked in the placing portion 8 on the top plate 4 is cooked in the cooking chamber 11. 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 26 of the cooking chamber 11. And if the start of heating in the cooking chamber 11 is instructed by the operation unit 6, the control means performs automatic cooking of heating inside the hamburger after the burn of the surface if it is a hamburger, and automatic cooking if it is a stew. The first heating means 23, the second heating means 24, and the electric motor 21 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 the first embodiment, a part of the air outlet 28 is disposed between the mounting surface of the cooking table 26 and the receiving tray 27, and no heating means such as an electric heater is disposed below the cooking table 26. Therefore, the height dimension in the cooking chamber 11 can be secured, and even a relatively high cooking container can be accommodated in the cooking chamber 11. As described above, according to the heating cooker 1 according to the first embodiment, cooperative cooking is possible on the top plate 4 and in the cooking chamber 11, so that various cooking can be realized, and the user's cooking work can be performed. A reduction effect can be obtained.

  As described above, in Embodiment 1, the air outlet 28 that blows out the airflow heated in the heating chamber 20 is provided in the rear wall 111 that is the wall surface facing the cooking chamber door 7. Moreover, the blower outlet 28 was provided so that at least a part thereof opened below the mounting surface 261 of the cooking table 26. And from the blower outlet 28, an airflow is blown off so that it may flow along the surface of the side wall 112 adjacent to the rear wall 111 in which the blower outlet 28 is arrange | positioned. For this reason, the airflow blown out from the blower outlet 28 flows along the surface of the side wall 112, is changed in direction by the cooking chamber door 7, and flows obliquely upward toward the cooking chamber suction port 12 from the cooking chamber door 7 side. It becomes. The oblique upward airflow from the cooking chamber door 7 toward the cooking chamber suction port 12 can heat the lower surface of the object to be heated in the process of passing through the mounting surface 261 of the cooking table 26.

  Moreover, since a heating means is not arrange | positioned under the cooking table 26 which mounts a to-be-heated material, the space below the to-be-heated material can be narrowed, and the effective cooking height dimension (above the cooking table 26 of the cooking chamber 11) can be narrowed. (Height) can be enlarged. For this reason, the cooking of a thick to-be-heated material can be performed. 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 11 are suppressed. Moreover, since heating means, such as an electric heater which heats 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.

  Also, a first heating means 23 provided above the cooking chamber 11 mainly for heating the upper surface of the object to be heated, and a second heating means 24 for increasing the temperature of the airflow mainly for heating the lower surface of the object to be heated. The output was controlled individually. For this reason, the upper surface and the lower surface of the object to be heated can be heated with appropriate heating amounts, respectively, and a good cooking effect / finish can be obtained.

  Moreover, the main airflow which contacts a to-be-heated material is not the airflow immediately after blowing out from the blower outlet 28, but the airflow which goes to the cooking chamber inlet 12 formed in the rear wall 111 from the cooking chamber door 7 side. The airflow from the cooking chamber door 7 toward the cooking chamber suction port 12 is diffused and dispersed, and the flow velocity becomes low. Therefore, drying of the object to be heated due to the collision of the airflow with the object to be heated can be suppressed. Moreover, since the temperature of the airflow in the cooking chamber 11 tends to approach evenly due to the diffusion / dispersion of the airflow, uneven heating is reduced and a good cooking effect / finish can be obtained.

  In addition, the air flow blown into the cooking chamber 11 from the outlet 28 forms a flow along the wall surfaces of the side walls 112 on both sides of the cooking chamber 11. For this reason, the heating of the outer peripheral side of the object to be heated, which is less heated by the radiation from the first heating means 23, is compensated, and the heating unevenness is reduced, and a good cooking effect / finish can be obtained. Further, since the air flow from the air outlet 28 is a flow along the wall surfaces of the both side walls 112, the hot air blown out hardly comes into direct contact with the bottom surface of the saucer 27. There is an effect of suppressing the generation of smoke and odor due to the heating of the air.

  In addition, the airflow from the outlet 28 was made to flow along the wall surfaces of the both side walls 112 so that the airflow was not allowed to follow the surfaces of the rear wall 111 and the cooking chamber door 7 of the cooking chamber 11. When the airflow flows along the wall surface, the wall surface is heated by the heat of the airflow. Therefore, if the airflow flows along the cooking chamber door 7 that the user may contact, the cooking chamber door 7 becomes hot. May cause burns to the user. However, by flowing an air flow along the surface of the side wall 112 of the cooking chamber 11, the temperature rise of the cooking chamber door 7 can be reduced and safety can be improved. Moreover, since the cooking chamber door 7 is in contact with the air outside the heating cooker 1, it is difficult to improve the heat insulation, and when the temperature becomes high, the heat leakage increases and the heating efficiency decreases. However, as in the first embodiment, the both side walls 112 can be provided with heat insulating means such as the gap 35, which has the effect of suppressing heat leakage and increasing the heating efficiency.

  Moreover, since the several blower outlet 28 has been arrange | positioned on the one wall surface of the cooking chamber 11, it can be set as a heating cooker with a simple structure, low cost, and high reliability.

  Further, the air outlet 28 is provided in the vicinity of the side wall 112 adjacent to the rear wall 111. More specifically, in the first embodiment, the air outlet 28 is provided in the vicinity of the side wall 112 outside the cooking table 26 in the width direction. For this reason, since the airflow along the side wall 112 can be formed satisfactorily and the turbulence of the airflow due to unnecessary vortices can be suppressed, the heating efficiency of the object to be heated can be increased.

  A plurality of air outlets 28 are provided side by side in the height direction. For this reason, the airflow from the upper air outlet 28a exerts an action of suppressing the airflow from the lower air outlet 28b from rising, and can prevent the lower air outlet 28b from being directed upward. For this reason, the ratio of the airflow which passes the mounting surface 261 vicinity of the cooking stand 26 can be increased, and the heating efficiency of the downward direction of a to-be-heated material can be improved. In the first embodiment, an example in which the two upper air outlets 28a and the lower air outlets 28b are provided on the upper and lower sides is shown, but three or more air outlets 28 may be provided in the height direction. Similar effects can be obtained.

  In addition, air guide plates 43a and 43b are provided above and below the upper air outlet 28a, respectively, so that the flat plate faces substantially horizontally. Further, an air guide plate 43b is provided above the lower air outlet 28b, and the bottom plate 203 of the heating chamber 20 functions as an air guide plate below the lower air outlet 28b. Thus, since the air guide plates are provided above and below the upper air outlet 28a and the lower air outlet 28b, the horizontality of the airflow from the upper air outlet 28a and the lower air outlet 28b can be improved. The airflow from the blower outlet 28 a and the lower blower outlet 28 b toward the cooking chamber door 7 tends to travel generally in the vicinity of the bottom of the cooking chamber 11. For this reason, the airflow from the cooking chamber door 7 toward the cooking chamber suction port 12 of the rear wall 111 is likely to flow obliquely upward, thereby increasing the ratio of the airflow passing through the mounting surface 261 of the cooking table 26 and being heated. The heating efficiency of an object can be improved.

  Moreover, while providing the convex part 42 surrounding the outer periphery of the upstream of the blower outlet 28, the baffle plates 43a and 43b were provided above and below the upper blower outlet 28a. And this wind guide plate 43 was joined to the back surface of the rear wall 111 so that it might overlap with the convex part 42 seeing from upper direction. For this reason, even when a gap is generated between the air guide plate 43 and the back surface of the rear wall 111, the effect of suppressing the horizontality of the airflow from the blowout port 28 due to the airflow entering from the gap is suppressed. is there. Further, by providing the convex portion 42 on the outer periphery of the air outlet 28, positioning when the air guide plate 43 is joined to the rear wall 111 can be facilitated.

  Further, the air guide plates 43a and 43b respectively provided above and below the upper air outlet 28a are configured as an integrated member. For this reason, there exists an effect which reduces component cost and assembly cost.

  Further, since the second heating means 24 and the air guide plate 43 are provided close to each other, the air guide plate 43 is heated by the second heating means 24, and heat is transmitted from the air guide plate 43 to the airflow. For this reason, by providing the air guide plate 43, the heat transfer area to the airflow can be widened. In addition, since the airflow having a high flow velocity toward the air outlet 28 is brought into contact with the air guide plate 43, the heating efficiency of the airflow can be increased, and the heating efficiency of the object to be heated can be improved.

  Moreover, the catalyst body 34 was provided in the cooking chamber exhaust duct 10 which connects the heating chamber 20 and the outside. And the catalyst body 34 was arrange | positioned in the position where the radiation from the 2nd heating means 24 reaches directly. For this reason, a dedicated heating means for heating the catalyst body 34 is not necessary and can be manufactured at a low cost. Moreover, since the temperature of the catalyst body 34 can be raised and the purity of the exhaust from the cooking chamber exhaust duct 10 can be increased, a cooking device that can provide a comfortable cooking space and environment can be obtained.

  Moreover, the ventilation fan 22 was provided as a ventilation means. And the 2nd heating means 24 was provided with the perpendicular | vertical part 241 arrange | positioned above the blower outlet 28 near the outer peripheral side of the ventilation fan 22 rather than the left-right wall surface of the heating chamber 20. FIG. The second heating means 24 is provided below the vertical portion 241, extends from the outer peripheral side of the blower fan 22 to the vicinity of the left and right wall surfaces of the heating chamber 20, and is disposed horizontally between the left and right outlets 28. A part 242 is provided. For this reason, the airflow which blows off from the ventilation fan 22 and reaches the blower outlet 28 can be heated efficiently, and it can be set as the heating cooker with high heating efficiency.

  In addition, a cooking chamber storage unit 19 for storing the cooking chamber 11 is provided in the heating cooker 1, and a storage unit vent 36 for allowing an airflow sent from the cooling fan 37 to flow into the cooking chamber storage unit 19 is provided in the cooking chamber storage unit 19. Provided. For this reason, the hot air in the cooking chamber storage part 19 is exhausted, and the temperature rise of the other components arrange | positioned outside the cooking chamber storage part 19 can be suppressed. In addition, since oil, carbide, etc. discharged from the cooking chamber 11 into the cooking chamber storage section 19 are exhausted and accumulation of dirt is suppressed, a cooking device having high reliability and high durability can be obtained.

  Moreover, when the operation part 6 is provided in the heating cooker 1 and execution of a predetermined cooking menu for heating in the cooking chamber 11 is instructed by the operation part 6, an initial stage of the cooking process (heating start stage) In the first cooking step, the first heating means 23 and the second heating means 24 are controlled to be heated, but the electric motor 21 is controlled to stop. Since the electric motor 21 is in a stopped state at the heating start time when the cooking chamber 11 and the heating chamber 20 are relatively low in temperature, the exhaust from the cooking chamber exhaust duct 10 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 11 and the heating chamber 20 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 28 can be suppressed, a good cooking effect can be obtained. Can do.

  In addition, in the cooking process at the beginning of a predetermined cooking menu for heating in the cooking chamber 11 (second cooking process in the first embodiment), the first heating means 23 and the second heating means 24 are heated at the maximum output. I tried to do it. In the middle cooking step (third cooking step of the first embodiment), the output of the second heating means 24 is larger than the output of the first heating means 23 so that the inside of the cooking chamber 11 is maintained at a predetermined temperature. I did it. Further, in the final cooking step (fourth cooking step of the first embodiment), the output of the first heating means 23 is made larger than the output of the second heating means 24. For this reason, the favorable cooking effect and finish can be acquired.

  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 21 serving as the blowing unit 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 28 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 11, the heating cooker 1 includes a top plate 4, an induction heating coil unit 18 that is a heating unit that heats an object to be heated placed on the top plate 4, and a radial heater 17. . 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 11. 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 11, 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.
The second embodiment will be described with reference to FIGS. 1, 4 to 6, 12, and 16 to 19. This Embodiment 2 changes a part of the structure of the cooking chamber 11 of Embodiment 1, and demonstrates centering on a different part from Embodiment 1. FIG.

  The configurations shown in FIGS. 1, 4 to 6, and 12 are the same as those in the first embodiment.

FIG. 16 is a perspective view in which 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 10 </ b> A of the second embodiment is the same as that of the first embodiment in that it is disposed inside the cooling air exhaust duct 15. However, as can be seen by comparing FIGS. 2 and 16 shown in the first embodiment, in the second embodiment, the flow path of the cooking chamber exhaust duct 10A occupying the cross-sectional area of the flow path of the cooling air exhaust duct 15 is shown. The ratio of the cross-sectional area is reduced as compared with that shown in the first embodiment. The area of the cooking chamber exhaust duct 10 that occupies the lower side of the cooling air exhaust duct inlet 16 is also reduced, and the pressure loss due to the passage of the cooling air from the cooling air exhaust duct inlet 16 to the housing exhaust port 13 is reduced. Has been reduced. For this reason, since the ventilation load of the cooling fan 37 is reduced, the operation noise of the cooling fan 37 is also reduced.

  FIG. 17 is a perspective view of a state where the upper wall 113 of the cooking chamber 11 according to Embodiment 2 is removed. FIG. 18 is a diagram illustrating a configuration in the vicinity of the cooking chamber suction duct 45 of FIG. In FIG. 18, the description of the catalyst body 54 provided in the cooking chamber suction duct 45 is omitted.

  The terminal portion of the first heating means 23 is installed through a position close to the right side of the rear wall 111 of the cooking chamber 11. In the second embodiment, an example in which the terminal portion of the first heating unit 23 is moved to the right side is shown, but the terminal portion may be moved to the left side. That is, the first heating means 23 shown in FIG.

  A cooking chamber suction duct 45 is provided on the rear wall 111 of the cooking chamber 11. The cooking chamber suction duct 45 is a member that forms an air passage between the rear wall 111 and an inclined surface that is inclined so as to protrude in the inner direction (front direction) of the cooking chamber 11 from below to above. A suction duct front wall 451 and a suction duct side wall 452 extending rearward from a side end portion of the suction duct front wall 451 and connected to the rear wall 111. An opening formed between the upper end of the cooking chamber suction duct 45 and the rear wall 111 is a cooking chamber suction port 12A. The cooking chamber suction port 12A is disposed above the center of the cooking chamber 11 in the height direction, and opens upward.

  A catalyst body 54 is attached between the cooking chamber suction duct 45 and the rear wall 111 in the vicinity of the cooking chamber suction port 12A. The catalyst body 54 is for purifying exhaust gas similarly to the catalyst body 34 shown in the first embodiment, and has a functionally similar configuration to the catalyst body 34. It is preferable that the catalyst body 54 is attached at a position and an angle at which the radiation from the first heating means 23 reaches directly. More specifically, the catalyst body 54 is preferably attached to a position overlapping at least a part of the first heating means 23 in the height direction and the left-right width direction. By doing in this way, the catalyst body 54 is heated by the radiation | emission of the 1st heating means 23, and catalyst activity increases. The airflow sucked into the cooking chamber suction duct 45 passes through the vicinity of the first heating means 23 and then flows into the cooking chamber suction duct 45 so that the heating efficiency is increased and the temperature near the catalyst body 54 is increased. The catalyst body 54 is heated to a higher temperature by the radiation of the first heating means 23. As a result, the oxidation catalyst attached to the catalyst body 54 is catalytically activated, and adsorbs a part of contaminants such as oil smoke and odor components contained in the air in the cooking chamber 11 to purify by oxidative decomposition. Since a part of the air in the cooking chamber 11 circulates except a part of the air exhausted from the cooking chamber exhaust duct 10A, the air in the cooking chamber 11 passes through the catalyst body 54 many times while circulating. This increases the purification rate. For this reason, compared with the structure which exhaust_gas | exhaustion passes through the catalyst body 54 only once in the process of passing the cooking chamber exhaust duct 10 like Embodiment 1, it is the inside of the cooking chamber 11 of this Embodiment 2, or cooking chamber exhaust. The purification rate of exhaust from the duct 10 tends to be high. The catalyst body 34 shown in the first embodiment may be provided in the cooking chamber exhaust duct 10.

  Reaction heat is generated in the course of a chemical reaction in which pollutants are oxidatively decomposed, and this heat further heats the airflow that passes through, and the heated airflow is blown out from the outlet 28 into the cooking chamber 11 as a high-temperature circulating airflow. The Thus, the reaction heat generated by the airflow passing through the catalyst body 54 is used for cooking the object to be heated.

  A plurality of air outlets 28 </ b> A are provided in the vicinity of both side surfaces of the rear wall 111 of the cooking chamber 11. In the second embodiment, the two air outlets 28A are arranged side by side at a predetermined interval on the left and right sides at positions close to the left and right side walls 112 of the rear wall 111, respectively. In the description, the outlet 28A closer to the side wall 112 is referred to as the side-side outlet 28c, and the outlet 28A farther from the side wall 112 is referred to as the center-side outlet 28d. This is referred to as the air outlet 28A.

  The space 35 on both sides of the cooking chamber 11 is filled with a heat insulating material 40 such as glass wool or a vacuum heat insulating material. By providing the heat insulating material 40, the heat leakage from the cooking chamber 11 is reduced to increase the heating efficiency, and the cooling efficiency is increased by suppressing the temperature rise of the surrounding components.

FIG. 19 is a rear perspective view of the cooking chamber 11 according to the second embodiment with the top wall 113, the slide rail cover 39, the heating chamber 20, and accompanying components removed.
A heating chamber inlet 46 is opened in the rear wall 111 of the cooking chamber 11. The cooking chamber suction duct 45 shown in FIGS. 17 and 18 is attached to the inside of the cooking chamber 11 of the heating chamber inlet 46 so as to face the heating chamber inlet 46. Air in the cooking chamber 11 flows into the cooking chamber suction duct 45 from the cooking chamber suction port 12 </ b> A, and is sucked into the heating chamber 20 through the heating chamber inlet 46.

A convex portion 42 is provided on the outer periphery of the air outlet 28.
On the outer surface of the rear wall 111 of the cooking chamber 11 (the surface on the heating chamber 20 side), an air outlet connection duct 47 is provided outside the air outlet 28A. The air outlet connection duct 47 has a substantially rectangular tube shape and surrounds the outer peripheral side of the air outlet 28. The convex portion 42 is fitted inside the air outlet connection duct 47. The air in the heating chamber 20 is supplied into the cooking chamber 11 from the air outlet 28 through the air outlet connection duct 47. The airflow can be blown out from the air outlet 28 in a predetermined direction by the rectification effect by the air outlet connection duct 47.

  In the second embodiment, the air flow is rectified by the air outlet connection duct 47 so as to blow an air flow substantially parallel to the side wall 112 from the air outlet 28A. By providing the air outlet connection duct 47 in this way, it is possible to suppress the air flow that is blown out downward or left and right due to the centrifugal direction component or the swirl component of the air flow sent from the blower fan 22. . For this reason, an air flow along the wall surfaces of the both side walls 112 of the cooking chamber 11 is formed, and the air flow from the air outlet 28A easily reaches the cooking chamber door 7, thereby forming an air flow circulating in the cooking chamber 11. effective.

FIG. 20 is a diagram illustrating a configuration example of the outlet connection duct 47 according to the second embodiment, in which FIG. 20 (A) is a perspective view and FIG. 20 (B) is an exploded view.
The air outlet connection duct 47 illustrated in FIG. 3 has a substantially L-shaped part 471 with a joint margin, and an uneven shape (corrugated plate shape) so as to form portions corresponding to the side wall and the bottom wall of the air outlet connection duct 47. The part 472 bent in the shape is joined and integrated by welding, caulking, or the like. The outlet connection duct 47 configured in this manner is joined to the back surface of the rear wall 111 of the cooking chamber 11 by welding or the like. Since the outlet connection duct 47 of the plurality of outlets 28A is a single component, the component cost and assembly cost can be reduced.

  Further, by fitting the convex portion 42 inside the blower outlet connection duct 47, the air current that has entered through the gap formed at the joint portion between the blower outlet connection duct 47 and the rear wall 111 of the cooking chamber 11 is directly blown. Reaching the outlet 28A can be suppressed. Therefore, it is possible to prevent the airflow rectifying effect by the air outlet connection duct 47 from being hindered by the airflow from the gap. In addition, it suppresses the influence on the airflow caused by thermal deformation of the mounting surface of the outlet connection duct 47 and variation in assembly, and stabilizes the straight airflow that is highly straight forward from the outlet 28A in the pipe direction of the outlet connection duct 47. And has the effect of forming.

FIG. 21 is a perspective view of the heating chamber 20 and the accessory parts according to the second embodiment.
A blower fan 22 is disposed inside the heating chamber 20. The blower fan 22 is fixed to the rotating shaft of the electric motor 21 arranged on the back surface of the heating chamber 20, is rotated by the operation of the electric motor 21, and sends out air sucked from the central part from the outer peripheral part. This is the same as the first embodiment.

Above the back surface of the heating chamber 20, a heating chamber exhaust port 53 to which the cooking chamber exhaust duct 10A is connected is provided. In the second embodiment, unlike the first embodiment, the catalyst body is not attached to the connection end of the cooking chamber exhaust duct 10 </ b> A with the heating chamber 20. For this reason, when obtaining the same exhaust air volume, compared with the cooking chamber exhaust duct 10 shown in Embodiment 1, the sectional area of the air channel of the cooking chamber exhaust duct 10A can be reduced, and the space can be saved.
The heating chamber temperature detection means 44 is arranged in the heating chamber 20 as in the first embodiment.

  Part of the air sent from the blower fan 22 flows into the cooking chamber exhaust duct 10A from the heating chamber exhaust port 53. The air that has flowed into the cooking chamber exhaust duct 10 </ b> A flows through a substantially L-shaped air passage composed of the horizontal portion 101 and the vertical portion 102, and is exhausted from the upper end opening of the vertical portion 102. 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 10A. By exhausting with an appropriate air volume, a good cooking effect and finish in the cooking chamber 11 can be obtained, and the heating efficiency can be prevented from being unnecessarily lowered.

  The terminal portion of the second heating unit 24 </ b> A is disposed so as to protrude from the back surface of the heating chamber 20. The terminal portion of the second heating unit 24A and the control board in the control unit 29 are connected by wiring, and the second heating unit 24A is controlled by the control unit for the presence or absence of heating and the heating amount.

FIG. 22 is a rear view of cooking chamber 11 according to Embodiment 2 as seen from the cross section at heating chamber 20 position.
In the second embodiment, the second heating means 24A has a shape that is inclined so as to rise from the central portion extending in the substantially horizontal direction toward the left and right end portions. 24 A of 2nd heating means is arrange | positioned in the left-right direction in the position lower than the center of the ventilation fan 22, and is provided so that the airflow sent from the ventilation fan 22 and going to a horizontal direction may be followed. By doing in this way, the heating efficiency of the airflow sent from the ventilation fan 22 is improved.
Further, the second heating means 24A is disposed so as to partially overlap with the air outlet 28A in the height direction, and immediately after the airflow sent from the blower fan 22 and directed in the horizontal direction crosses the second heating means 24A. Is blown out from the air outlet 28A. By doing in this way, the heating efficiency of the airflow sent from the ventilation fan 22 can be improved. Further, it is possible to reduce the heat loss and generate a high-temperature blown air stream, and to increase the heating efficiency of the object to be heated.
Moreover, since the temperature difference of the blowing airflow on the left side and the right side is reduced, the temperature difference between the left and right in the cooking chamber 11 can be reduced, and uneven heating between the left and right of the object to be heated can be suppressed.

  A part of the second heating means 24 </ b> A is provided close to the outlet connection duct 47. By disposing the second heating means 24A in the vicinity of the air outlet connection duct 47, the air outlet connection duct 47 is heated by the second heating means 24A, and the air outlet connection duct 47 functions as a heat transfer plate to the air. be able to. For this reason, when the airflow with a high flow velocity toward the air outlet 28A passes through the air outlet connection duct 47, the airflow is heated by the air outlet connection duct 47, and a high temperature airflow is generated with high heating efficiency.

  The cooking chamber exhaust duct 10 </ b> A is connected above the rear surface of the heating chamber 20, whereas the second heating means 24 </ b> A is disposed so as to pass below the center of the blower fan 22. For this reason, since the airflow flowing from the blower fan 22 to the cooking chamber exhaust duct 10A has little contact with the second heating means 24A, the heating efficiency is improved without wastefully heating the exhausted air.

  The blower outlet 28 </ b> A is provided on the rear wall 111 of the cooking chamber 11 facing the cooking chamber door 7. Two air outlets 28 </ b> A are arranged in the left-right direction in the vicinity of the side walls 112 on both sides adjacent to the rear wall 111. The central air outlet 28d is disposed on the inner side and the lower side with respect to the side wall air outlet 28c. The height position of the air outlet 28 </ b> A is between the mounting surface 261 of the cooking table 26 and the tray 27. Further, the left and right positions of the center side outlet 28d are within the range in the width direction of the mounting surface 261 of the cooking table 26, and the center side outlet 28d is provided below the mounting surface 261 of the cooking table 26. Yes.

  The side wall side outlet 28c and the center side outlet 28d are arranged at a predetermined interval (preferably not more than 6 times the diameter of the outlet) and attracting action due to negative pressure generated around the blown airflow. Thus, the airflow from the side wall outlets 28c forms a flow that adheres along the wall surfaces of the both side walls 112, and the airflow from the center side outlets 28d acts on the side walls 112 by the attraction action with the side wall side outlets 28c. Forms a flow of attachment along the wall.

  By providing the side wall side outlet 28c and the center side outlet 28d with a height difference, the position in the height direction where the airflow from each outlet attaches to the wall surfaces of both side walls 112 can be shifted. For this reason, the collision of two airflows is reduced, the disturbance of the airflow in the vicinity of the side wall surface is suppressed, a good adhesion flow is formed, and the airflow reaches the front of the cooking chamber.

  Further, by providing the central side outlet 28d at a position lower than the side wall outlet 28c, a distance from the object to be heated placed on the outer peripheral portion of the cooking table 26 is provided, and the lower portion of the outer peripheral portion is heated extremely. In addition to suppressing this, the first heating means 23 appropriately heats the outer peripheral portion, which is difficult to be heated, and can reduce the heating unevenness of the whole object to be heated to obtain a good cooking effect / finish.

  Further, although the airflow from the air outlet 28A reaches the vicinity of the cooking chamber door 7 and heats the article to be heated with the airflow returning to the back side, it is the same as in the first embodiment. By arranging all of the outlet 28c and the central outlet 28d at a position lower than the mounting surface 261 of the cooking table 26, the ratio of the returning airflow passing from the lower side to the upper side of the mounting surface 261 increases, and the object to be heated Lower heating efficiency.

FIG. 23 is a side cross-sectional view of cooking chamber 11 according to the second embodiment.
The space 35 between the upper surface and the bottom surface of the cooking chamber 11 is filled with a heat insulating material 40, which reduces heat leakage from the cooking chamber 11 to increase heating efficiency and suppresses temperature rise of surrounding components. Increases cooling efficiency.

  Moreover, the cooking chamber suction port 12A is opened upward in the cooking chamber 11, and the upper air in the cooking chamber 11 can be sucked from the cooking chamber suction port 12A. For this reason, the hot air, smoke, and oily smoke accumulated above the cooking chamber 11 can be sucked preferentially, the cleanliness of the air in the cooking chamber 11 can be increased, and coloring and smell of the object to be heated can be increased. Migration is reduced and a better cooking finish can be obtained.

The operation of the cooking chamber 11 of the second embodiment configured as described above will be described.
FIG. 24 is a schematic diagram for explaining the flow of air in the cooking chamber 11 according to the second embodiment. FIG. 24A is a view of the cooking chamber 11 as viewed from the side, and FIG. 24B is a view of the cooking chamber 11 as viewed from the top. In FIGS. 24A and 24B, the flow of air from the side wall outlet 28c is conceptually indicated by solid arrows, and the flow of air from the center outlet 28d is conceptually indicated by broken arrows. ing.

  When the blower fan 22 is rotated by the operation of the electric motor 21, a suction force is generated at the heating chamber inlet 46 that opens facing the blower fan 22. Then, a suction force is generated in the cooking chamber suction port 12A via the air passage formed between the cooking chamber suction duct 45 and the rear wall 111 of the cooking chamber 11, and the upper air in the cooking chamber 11 is moved into the cooking chamber. The air is sucked into the air path between the cooking chamber suction duct 45 and the rear wall 111 from the suction port 12A. The air sucked from the cooking chamber suction port 12A is further heated by reaction heat of oxidative decomposition while purifying smoke and oily smoke when passing through the catalyst body 54, and flows into the heating chamber 20 from the heating chamber inlet 46. And sent out by the blower fan 22.

A part of the airflow sent from the blower fan 22 in the heating chamber 20 is exhausted through the cooking chamber exhaust duct 10A.
Most of the airflow sent from the blower fan 22 in the heating chamber 20 is heated by the second heating means 24 </ b> A, passes through the outlet connection duct 47, and is blown out from the outlet 28 into the cooking chamber 11. The airflow blown out from the blower outlet 28 flows toward the cooking chamber door 7 along the surface of the side wall 112 of the cooking chamber 11, and after reaching the cooking chamber door 7, the cooking chamber door 7 moves toward the center in the width direction. The flow direction is bent toward the rear wall 111 by the action of the suction force generated in the cooking chamber suction port 12A.

  In the second embodiment, the cooking chamber suction port 12A is opened upward in the cooking chamber 11 and suction force is generated in the cooking chamber suction port 12A. Therefore, the cooking chamber suction port 12A is located above the rear wall 111 from the lower side of the cooking chamber door 7. An airflow rising obliquely upward is formed. For this reason, the airflow traveling from the cooking chamber door 7 toward the cooking chamber suction port 12A passes through the lower side of the mounting surface 261 of the cooking table 26, and the angle formed with the lower surface of the object to be heated is nearly vertical. It flows toward the upper side of the mounting surface 261, and heating efficiency increases. Further, the air flow rising obliquely upward from the lower side of the cooking chamber door 7 toward the upper side of the rear wall 111 reduces the temperature unevenness in the cooking chamber 11 and suppresses the heating unevenness of the heated object. A cooking effect can be obtained.

  In the cooking chamber 11 of the second embodiment, as in the first embodiment, the control means controls the operations of the first heating means 23, the second heating means 24A, and the electric motor 21 according to a predetermined control sequence. Cooking in the cooking chamber 11 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 26 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 11, the same can be applied to the second embodiment.

  As described above, in the second embodiment, at least a part of the air outlet 28 (the central air outlet 28d in the second embodiment) is disposed below the horizontal range of the mounting surface 261 of the cooking table 26. For this reason, the ratio of the airflow which passes the mounting surface 261 vicinity of the cooking table 26 upwards from the downward direction increases, and the heating efficiency of a to-be-heated material can be improved. In addition, by providing the central side outlet 28d at a position lower than the side wall side outlet 28c, an object to be heated disposed near the left and right ends of the cooking table 26 where radiation from the first heating means 23 is difficult to reach. Increases the contact of hot air to the surface, improves the heating unevenness, and can obtain a good cooking effect and finish.

  Moreover, since the blower outlet connection duct 47 surrounding the outer periphery of the blower outlet 28A is provided in the heating chamber 20 on the upstream side of the blower outlet 28A, the air flow rectified by the blower outlet connection duct 47 is blown out from the blower outlet 28A. Can do. Moreover, since the blower outlet connection duct 47 does not protrude into the cooking chamber 11, the cleanability in the cooking chamber 11 does not deteriorate. Moreover, since the blower outlet connection duct 47 which is a protrusion is not provided in the cooking chamber 11 that the user may touch, it is possible to prevent the user from receiving an award by touching the protrusion and to improve safety. .

  Moreover, the attachment position to the side wall surface of the airflow which blows off from each blower outlet 28A can be shifted by changing the arrangement height of 28 A of adjacent blower outlets. By doing in this way, the collision of the airflow from the blower outlet 28A can be suppressed, and the adhesion flow with little disturbance can be formed. Therefore, it is possible to stably form a good circulating air flow that reaches the vicinity of the cooking chamber door 7 and returns to the back side, and heats the object to be heated with an air flow with less wind speed and temperature unevenness, resulting in a good cooking effect and finish. Can be obtained.

  Moreover, while providing the convex part 42 in the outer periphery of the blower outlet 28A, the blower outlet connection duct 47 of adjacent blower outlet 28A was integrated, and it joined to the back surface of the rear wall 111 in which the blower outlet 28A was formed. Thereby, parts cost and assembly cost can be reduced and it can be set as an inexpensive heating cooker.

  Further, by arranging the second heating means 24A in the vicinity of the air outlet connection duct 47, the air outlet connection duct 47 can be used as a heat transfer means to the airflow. The air flow in the air outlet connection duct 47 has a high flow velocity and can efficiently transfer heat to the air flow, and the air heated in the air outlet connection duct 47 is blown out from the air outlet 28 at a high temperature with little heat loss. This has the effect of increasing the heating efficiency and shortening the cooking time.

  Moreover, the cooking chamber suction duct 45 connected with the heating chamber 20 was provided, the edge part of the cooking chamber suction duct 45 was opened above cooking chamber 11, and this opening part was made into cooking chamber suction inlet 12A. For this reason, the hot air, smoke, and oily smoke accumulated above the cooking chamber 11 can be preferentially sucked, the cleanliness of the air in the cooking chamber 11 is increased, and coloring and smell transfer to the heated object are reduced. Thus, a better cooking finish can be obtained, temperature unevenness in the cooking chamber 11 is reduced, and heating unevenness of the object to be heated is suppressed, and a good cooking effect is obtained.

  Further, the cooking chamber suction port 12A is provided with a catalyst body 54, and the catalyst body 54 is disposed at a position where radiation from the first heating means 23 can reach directly. For this reason, the purification rate of the exhaust from the cooking chamber exhaust duct 10A is increased, the coloring and smell transfer to the heated object by smoke and oily smoke are reduced in the cooking chamber 11, and the circulating airflow is heated by reaction heat. Increases heating efficiency. Further, there is no need to separately attach a catalyst body to the cooking chamber exhaust duct 10, and the flow passage cross section of the cooking chamber exhaust duct 10 can be reduced, and the noise of the cooling fan 37 can be reduced.

In addition, a blower fan 22 is provided in the heating chamber 20 as a blowing means, and the cooking chamber exhaust duct 10A is connected to the upper side of the heating chamber 20, and the second heating is below the heating chamber 20 and below the blower fan 22. Means 24A was provided. For this reason, the airflow sent by the blower fan 22 and flowing in the substantially horizontal direction below the blower fan 22 and below the heating chamber 20 toward both side surfaces of the heating chamber 20 flows along the second heating means 24A. And is heated efficiently.
Further, at least a part of the second heating means 24A is disposed so as to overlap the height of at least a part of the air outlet 28A. For this reason, the airflow sent from the blower fan 22 is blown out from the blowout port 28A immediately after crossing the second heating means 24A, so that the heating efficiency can be further increased and the heat loss can be reduced. In addition, a cooking device that reduces the temperature difference between the left and right sides, increases the heating efficiency of the object to be heated, reduces unevenness in heating, saves energy, shortens the cooking time, and provides a good cooking effect. Can be obtained.

Embodiment 3 FIG.
The third embodiment will be described with reference to FIGS. 1, 4 to 6, 12, 16, and 25 to 32. The third embodiment is different from the first and second embodiments in a part of the configuration of the cooking chamber 11, and here, the description will focus on the parts different from the first and second embodiments.

  1, 4 to 6, 12, and 16 are the same as those in the second embodiment.

FIG. 25 is a perspective view in which the upper wall 113 of the cooking chamber 11 according to Embodiment 3 is removed.
Unlike the second embodiment, the cooking chamber suction duct 56 of the third embodiment is different from the rear wall 111 of the cooking chamber 11 with a gap between the front wall 561 and the upper wall 113 of the cooking chamber 11. And a suction duct upper wall 562 that covers a part of the rear wall 111 side through a gap. The cooking chamber suction port 12 </ b> B opens downwardly on the suction duct upper wall 562 facing the upper wall 113 of the cooking chamber 11 (see FIGS. 31 and 32). In this Embodiment 3, the cooking chamber suction inlet 12B is comprised by the some opening part. At least a part of a region surrounding the plurality of openings constituting the cooking chamber suction port 12B is arranged at a position overlapping the first heating means 23 when viewed from above.

  On the suction duct upper wall 562 of the cooking chamber suction duct 56 in which the cooking chamber suction port 12B is formed, a catalyst body 54 having a vent hole through which air can flow in the vertical direction is provided. , The radiation of the first heating means 23 arrives. By arranging the catalyst body 54 at a position where the radiation of the first heating means 23 can reach, the same effect as in the second embodiment can be obtained. In the third embodiment, the catalyst body 54 is disposed substantially parallel to the ceiling surface of the cooking chamber 11. For this reason, the area of the ventilation direction of the catalyst body 54 can be taken wide, a passing wind speed can be reduced and a pressure loss can be reduced. Therefore, the amount of circulating air circulating between the cooking chamber 11 and the heating chamber 20 can be increased, and the heating efficiency from the second heating means 24B (see FIG. 28) to the air current and the heating efficiency from the air current to the object to be heated can be increased. Can be increased. In addition, since the contact area between the airflow and the catalyst body 54 is increased and the passing air velocity of the airflow is reduced, the adsorption / decomposition performance of oil smoke and odor components contained in the air is increased, and the air and exhaust in the cooking chamber 11 are increased. Cleanliness can be increased. Further, the reaction heat of purification by oxidative decomposition in the catalyst body 54 is increased, and the contribution of this reaction heat to cooking is also increased, so that energy saving of cooking can be achieved.

FIG. 26 is a perspective view in which the upper wall 113 of the cooking chamber 11, the cooking chamber suction duct 56, and the catalyst body 54 according to Embodiment 3 are removed.
A heating chamber inlet 46 communicating with the heating chamber 20 is provided on the rear wall 111 of the cooking chamber 11. In the third embodiment, the heating chamber inlet 46 is provided at a position on the left side of the rear wall 111. The cooking chamber 11 side of the heating chamber inlet 46 is covered with a cooking chamber suction duct 56 at a predetermined interval.

  In addition, unlike the first and second embodiments, the outlet 28B is provided with two outlets 28B at a position slightly separated from the side wall 112 in the rear wall 111 of the cooking chamber 11. In the following description, the air outlet 28B near the side wall 112 is referred to as a side air outlet 28e, and the air outlet 28B far from the side wall 112 is referred to as a central air outlet 28f. This is called the air outlet 28B.

FIG. 27 is a rear perspective view of the cooking chamber 11 according to Embodiment 3 with the upper wall 113, the heating chamber 20, and the accessory parts removed.
On the rear surface of the rear wall 111 of the cooking chamber 11 (the surface on the heating chamber 20 side), a convex portion 42 is provided on the outer periphery of the air outlet 28B.

  On the outer surface of the rear wall 111 of the cooking chamber 11 (the surface on the heating chamber 20 side), an air outlet connection duct 55 is provided outside the air outlet 28B. The outlet connection duct 55 has a substantially rectangular tube shape and surrounds the outer peripheral side of the outlet 28B. The convex portion 42 is fitted inside the blower outlet connection duct 55, and even when a gap is generated between the blower outlet connection duct 55 and the rear wall 111 as in the second embodiment, the convex portion 42 enters from the gap. It can suppress that the rectification | straightening effect of the blower outlet connection duct 55 is inhibited by airflow.

  The blower outlet connection duct 55 of the third embodiment has a shape and mounting structure such that the airflow from the blower outlet 28 </ b> B is directed to the side wall 112 of the cooking chamber 11. The shape and mounting structure of the outlet connection duct 55 will be described later.

  The blower outlet connection duct 55 is configured as an integral part, for example, by sheet metal, and is fixed to the rear wall 111 of the cooking chamber 11 by welding, caulking, or the like. By doing in this way, manufacture and assembly can be performed at low cost.

  By arranging the outlet connection duct 55 inside the heating chamber 20, it is possible to blow an air flow in a predetermined direction without causing the outlet connection duct 55 to protrude inside the cooking chamber 11, and cleaning in the cooking chamber 11. Can be improved. Moreover, since the blower outlet connection duct 55 which is a protrusion is not provided in the cooking chamber 11 which the user may touch, it is possible to prevent the user from being damaged by touching the protrusion, and there is an effect of improving safety. .

FIG. 28 is a perspective view of the heating chamber 20 according to the third embodiment and the accompanying components.
The second heating means 24 </ b> B is disposed so as to pass below the blower fan 22. The second heating means 24B of the third embodiment has a substantially U shape extending in the substantially horizontal direction in the heating chamber 20. Moreover, the cooking chamber exhaust duct 10 is connected above the heating chamber 20 as in the second embodiment. Since the connection port between the second heating means 24B and the cooking chamber exhaust duct 10 is provided so as not to overlap in the height direction, the exhausted air is heated unnecessarily as in the second embodiment. Therefore, the heating efficiency can be increased.

FIG. 29 is a rear view of cooking chamber 11 according to Embodiment 3 as seen from the cross section at the heating chamber 20 position.
The second heating means 24 </ b> B has a terminal portion that is arranged generally horizontally on the left and right side wall surfaces of the heating chamber 20, and has a two-stage shape that is folded back and forth near the opposing side wall surfaces. There is an effect of improving the assemblability by collecting the terminal portions on one end.

  Similarly to the second embodiment, the second heating unit 24 </ b> B is located at a position lower than the center of the blower fan 22 and passes below the blower fan 22. Moreover, the 2nd heating means 24B is arrange | positioned so that it may overlap with the blower outlet 28B in a height direction.

  The heating chamber 20 is disposed between a pair of left and right slide rail units 30. By doing in this way, the blower outlet 28 can be arrange | positioned below from the mounting surface 261 of the cooking stand 26, and the ratio which passes the mounting surface 261 of the airflow which goes to the back surface from the cooking chamber door 7 side is. This increases the heating efficiency under the object to be heated, and has the effect of promoting energy saving and cooking time reduction.

Similarly to the second embodiment, the second heating means 24B is disposed in the vicinity of the outlet connection duct 55, and the outlet connection duct 55 can be heated by the second heating means 24B.
Here, the air outlet connection duct 55 provided in the central air outlet 28f is referred to as a central air outlet connection duct 55f, and the air outlet connection duct 55 provided in the side wall air outlet 28e is referred to as a side wall air outlet connection duct 55e. When there is no need to distinguish between them, the outlet connection duct 55 is referred to. The side wall side outlet connection duct 55e and the center side outlet connection duct 55f are attached with a predetermined distance therebetween.

  On the terminal side of the second heating unit 24B, a part of the second heating unit 24B is disposed close to and above the central side outlet connection duct 55f, and when viewed from above, the central side outlet connection duct 55f The second heating means 24B overlaps (see FIG. 31). In addition, on the folded side of the second heating means 24B, a part of the second heating means 24B is arranged close to the upper side, the lower side, and one side of the central outlet connection duct 55f. When viewed from above, the central outlet connection duct 55f and the second heating means 24B overlap (see FIG. 31). Thus, heat transfer to the central side outlet connection duct 55f is increased by passing the second heating means 24B close to the central side outlet connection duct 55f in the vicinity of the plurality of directions. The heating efficiency to the airflow can be increased, and a high temperature blowing airflow can be generated. By supplying a high-temperature blown air flow into the cooking chamber 11, the heating efficiency of the object to be heated is improved, and the effect of shortening the cooking time with energy saving can be obtained.

  In addition, by using the air outlet connection duct 55 as a heat transfer plate, a high-speed air flow toward the air outlet 28B is heated when passing through the air outlet connection duct 55, thereby generating a hot air flow with high heating efficiency. Yes.

  Similarly to the second embodiment, the cooking chamber exhaust duct 10 </ b> A is connected to the upper back of the heating chamber 20, whereas the second heating unit 24 </ b> B is lower than the center of the blower fan 22 and passes below. Is arranged. For this reason, since the airflow flowing from the blower fan 22 to the cooking chamber exhaust duct 10A has little contact with the second heating means 24B, the heating efficiency is increased without wastefully heating the exhausted air.

  The blower outlet 28 </ b> B is provided on the rear wall 111 of the cooking chamber 11 facing the cooking chamber door 7. Two outlets 28 </ b> B are arranged side by side in the left-right direction at positions closer to the left and right side walls than the center of the rear wall 111. The air outlet 28B of the third embodiment is disposed at a position farther from the surface of the side wall 112 of the cooking chamber 11 than the air outlet 28 in the first and second embodiments. The central air outlet 28f is disposed on the inner side and the lower side with respect to the side wall air outlet 28e. The height position of the blower outlet 28 </ b> B is between the placing surface 261 of the cooking table 26 and the tray 27. Also, unlike the second embodiment, the left and right positions of the side wall outlet 28e and the center side outlet 28f are both within the range of the mounting surface 261 of the cooking table 26 in the width direction. A side wall outlet 28e and a central outlet 28f are provided below the placement surface 261.

  On the surface on the heating chamber 20 side of the rear wall 111 of the cooking chamber 11, air outlet connection ducts 55 are provided on the outer periphery of the center side air outlet 28 f and the side wall side air outlet 28 e, respectively.

  FIG. 30 is a view for explaining the direction of the central axis X of the outlet connection duct 55 according to Embodiment 3, and FIG. 30 (A) is a schematic plan view of the outlet connection duct 55 and peripheral members. B) is a schematic side view of the air outlet connection duct 55.

In the third embodiment, the blowing direction from the outlet 28 </ b> B is adjusted by the direction of the central axis X of the outlet connection duct 55.
First, the horizontal direction of the central axis X will be described. As shown in FIG. 30A, the central axis X of the outlet connection duct 55 intersects the surface of the side wall 112 of the cooking chamber 11 at an acute angle θ from the outlet 28B. The angle θ is desirably 45 degrees or less, and by doing so, the adhesion flow to the side wall surface can be formed satisfactorily. In the third embodiment, the angle θ is 30 degrees in both the outlet connection ducts 55e and 55f.

  Next, the vertical direction of the central axis X will be described. As shown in FIG. 30 (B), the outlet connection duct 55e is connected to the side wall outlet 28e substantially horizontally. On the other hand, the air outlet connection duct 55f is connected to the central air outlet 28f so as to rise from the far side to the near side to the central air outlet 28f.

  Further, the extension lines of the central axis X of the outlet connection duct 55 of the side wall side outlet 28e and the center side outlet 28f both pass between the mounting surface 261 of the cooking table 26 and the upper end of the side surface of the tray 27. In addition, the angle of the outlet connection duct 55 is adjusted so that the height intersecting the surface of the side wall 112 of the cooking chamber 11 is different from the extension line of the other central axis X. Thereby, it suppresses that the airflow which blown off from the side wall side outlet 28e and the center side outlet 28f contacts the to-be-heated object on the mounting surface 261 of the cooking table 26 directly, and is heated locally. Heating unevenness due to is suppressed. In addition, the airflow blown out from the air outlet 28 </ b> B is prevented from coming into contact with the tray 27, thereby reducing the heating of the tray 27. By reducing the heating of the saucer 27, the generation of oily smoke and odor due to heating of oil and sap from the object to be heated accumulated in the saucer 27 is suppressed, and the finish of the object to be heated by coloring and smell transfer is suppressed. While suppressing a fall, there exists an effect which raises the cleanliness of exhaust and obtains a favorable cooking environment.

  In addition, the height at which the surface of the side wall 112 of the cooking chamber 11 and the extension line of the central axis X of the outlet connection duct 55 intersect is configured to be different between the central side outlet 28f and the side wall outlet 28e. Thus, it is possible to reduce the disturbance of the adhering flow that flows along the side wall, and to form a good circulating air flow in the cooking chamber 11. For this reason, there is little heating unevenness and it is hard to dry to-be-heated material, and it can acquire the favorable cooking effect and finish. In the third embodiment, the vertical angle of the central axis X of the outlet connection duct 55 is different between the central side outlet 28f and the side wall side outlet 28e (FIG. 30B). The angle in the vertical direction may be the same angle, and only the angle in the horizontal direction may be different between the central side outlet 28f and the side outlet 28e. Thus, even if the position where the side wall 112 of the cooking chamber 11 and the extension line of the central axis X of the outlet connection duct 55 intersect with each other is different between the central side outlet 28f and the side side outlet 28e, the same thing can be said. An effect can be obtained.

  The side wall-side outlet 28e and the central-side outlet 28f are arranged at a predetermined interval (preferably not more than 6 times the diameter of the outlet) and attracting action due to negative pressure generated around the blown airflow Thus, the airflow from the side wall outlet 28e forms a flow adhering along the side wall surface, and the airflow from the center side air outlet 28f is attached to the side wall surface by the attracting action with the side wall outlet 28e. Can be formed.

  Further, by providing a height difference in the opening positions of the side wall outlet 28e and the center side outlet 28f, the position in the height direction in which the airflow from each outlet adheres to the surface of the side wall 112 of the cooking chamber 11 is shifted. This makes it easy to increase the degree of freedom of the connection angle of the outlet connection duct 55 and increase the degree of freedom of design. For this reason, the design which forms a more suitable circulating airflow becomes easy, and the favorable cooking effect and finish can be acquired.

  Moreover, by making the center side blower outlet 28f lower than the side wall side blower outlet 28e, the distance with the to-be-heated object mounted in the back side of the cooking table 26 can be provided, and the back side of the to-be-heated object is provided. It becomes possible to suppress that the lower part is heated extremely, and a favorable cooking effect and finish can be obtained.

  Moreover, although the airflow from the blower outlet 28 reaches the vicinity of the cooking chamber door 7 and heats the article to be heated by the airflow returning to the back side, it is the same as in the second embodiment, but in the third embodiment, the side wall side is heated. By arranging the air outlet 28e and the central air outlet 28f below the range in the width direction of the placement surface 261, the ratio of the returning airflow passing from the lower side to the upper side of the placement surface 261 is increased, and Increases heating efficiency.

FIG. 31 is a bottom cross-sectional view of cooking chamber 11 according to the third embodiment.
The suction duct upper wall 562 of the cooking chamber suction duct 56 facing the upper wall 113 of the cooking chamber 11 constitutes a part of the ceiling surface of the cooking chamber 11, and the cooking chamber suction port 12 </ b> B composed of a plurality of openings is provided. Is provided. The cooking chamber suction port 12B is opened downward, and the region surrounded by the outer periphery of the plurality of openings constituting the cooking chamber suction port 12B is arranged at a position overlapping a part of the first heating means 23. Yes. For this reason, the radiation from the first heating means 23 directly reaches the catalyst body 54 disposed above the cooking chamber suction port 12B through the opening of the cooking chamber suction port 12B, and raises the temperature of the catalyst to increase the catalytic activity. Increases purification performance. Moreover, the 1st heating means 23 is arrange | positioned in the vicinity of the airflow with a high flow velocity which goes to the cooking chamber suction inlet 12B, and raises the air temperature which flows in into the catalyst body 54, thereby improving a catalyst activity and air purification performance Is increasing.

FIG. 32 is a side cross-sectional view of cooking chamber 11 according to the third embodiment.
The cooking chamber suction port 12 </ b> B is provided on the ceiling surface of the cooking chamber 11 and opens downward, and sucks air above the cooking chamber 11. According to the configuration of the third embodiment, as compared with the second embodiment, the airflow returning from the cooking chamber door 7 toward the cooking chamber suction port 12 </ b> B is from the lower side to the upper side of the mounting surface 261 of the cooking table 26. Since the passing angle approaches perpendicular to the lower surface of the object to be heated, the heating efficiency can be further improved.

The operation of the cooking chamber 11 of the third embodiment configured as described above will be described.
FIG. 33 is a schematic diagram for explaining the flow of air in the cooking chamber 11 according to the third embodiment. FIG. 33A is a view of the cooking chamber 11 as viewed from the side, and FIG. 33B is a view of the cooking chamber 11 as viewed from the top. Also, in FIGS. 33A and 33B, the air flow from the side wall outlet 28e is conceptually indicated by a solid line arrow, and the air flow from the center side outlet 28f is conceptually indicated by a broken line arrow. ing.

  When the blower fan 22 is rotated by the operation of the electric motor 21, a suction force is generated at the heating chamber inlet 46 that opens facing the blower fan 22. Then, a suction force is generated in the cooking chamber suction port 12 through the air passage formed between the cooking chamber suction duct 56 and the rear wall 111 of the cooking chamber 11, and the upper air in the cooking chamber 11 is moved into the cooking chamber. The air is sucked into the air passage between the cooking chamber suction duct 56 and the rear wall 111 from the suction port 12. When the air sucked from the cooking chamber suction port 12 passes through the catalyst body 54, it is further heated by reaction heat of oxidative decomposition while purifying smoke and oily smoke, and flows into the heating chamber 20 from the heating chamber inlet 46. And is sent out by the blower fan 22.

A part of the airflow sent from the blower fan 22 in the heating chamber 20 is exhausted through the cooking chamber exhaust duct 10A.
Most of the airflow sent from the blower fan 22 in the heating chamber 20 is heated by the second heating means 24B, passes through the outlet connection duct 55, and is blown out from the outlet 28B into the cooking chamber 11. The airflow blown out from the air outlet 28B flows obliquely forward from the air outlet 28B toward the side wall 112 of the cooking chamber 11, and further flows toward the cooking chamber door 7 along the surface of the side wall 112 of the cooking chamber 11. After reaching the cooking chamber door 7, the flow direction is bent toward the center in the width direction by the cooking chamber door 7, and an air flow toward the rear wall 111 is generated by the suction force generated in the cooking chamber suction port 12. The airflow whose direction of flow is bent from the cooking chamber door 7 toward the rear wall 111 passes through the lower side of the mounting surface 261 of the cooking table 26 while the angle formed with the lower surface of the object to be heated is nearly vertical. Since it flows toward the upper side of the mounting surface 261, heating efficiency increases.

  In addition, the cooking chamber suction port 12 is provided in the cooking chamber suction duct 56 that constitutes a part of the ceiling surface of the cooking chamber 11 and opens downward, so that the hot air accumulated above the cooking chamber 11 The effect of preferentially sucking smoke / oil smoke is even higher than that of the second embodiment. For this reason, the cleanliness of the air in the cooking chamber 11 is increased, coloring and smell transfer to the heated object are reduced, and a better cooking finish is obtained, and temperature unevenness in the cooking chamber 11 is reduced. Therefore, uneven heating of the heated object is suppressed, and a good cooking effect is obtained.

  In the cooking chamber 11 of the third embodiment, as in the first embodiment, the control means controls the operations of the first heating means 23, the second heating means 24B, and the electric motor 21 according to a predetermined control sequence. Cooking in the cooking chamber 11 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 26 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 11, the same can be applied to the second embodiment.

  As described above, in Embodiment 3, the air outlet 28B is provided at a predetermined distance from the side wall surface adjacent to the rear wall 111 provided with the air outlet 28B. And the blower outlet connection duct 55 was provided in the upstream of the blower outlet 28B, and the extension line | wire of the central axis X of the blower outlet connection duct 55 crossed the side wall 112 of the cooking chamber 11 at an acute angle of 45 degrees or less. For this reason, since the adhesion flow which flows along the surface of the side wall 112 of the cooking chamber 11 is formed favorably, it is possible to form an air flow with less speed variation and temperature variation from the cooking chamber door 7 side to the rear wall 111 side. A cooking effect in which unevenness of heating of the heated object and drying of the heated object are reduced can be obtained. Moreover, although the area | region close | similar to the rear wall 111 among the mounting surfaces 261 of the cooking table 26 has the weak radiation from the 1st heating means 23, it is hard to be heated relatively, but the heating of this area | region is carried out by the airflow from the blower outlet 28B. A cooking effect with reduced heating unevenness can be obtained. Moreover, the blower outlet 28B can be arrange | positioned away from the surface of the side wall 112 of the cooking chamber 11 compared with Embodiment 1, 2, and the mounting surface 261 of the cooking table 26 is made downward by doing so. The ratio of the airflow passing upward from above increases, and there is an effect of increasing the heating efficiency below the object to be heated. Moreover, since the blower outlet connection duct 55 is arranged on the heating chamber 20 side and the duct is not provided in the cooking chamber 11, there is an effect of improving the cleanability and safety in the cooking chamber 11.

  Further, by changing the arrangement height of the adjacent central side air outlet 28f and the side wall side air outlet 28e, the disturbance of the adhesion flow flowing along the side wall 112 of the cooking chamber 11 is reduced, and the inside of the cooking chamber 11 is appropriately A recirculating airflow can be formed. For this reason, the cooking effect which reduces heating unevenness and drying of a to-be-heated material can be heightened.

  Further, the angle of one or both of the vertical axis and the horizontal direction of the central axis X of the outlet connection duct 55 provided in each of the adjacent central side outlet 28f and side wall side outlet 28e was changed. For this reason, disturbance of the adhesion flow which flows along the side wall 112 of the cooking chamber 11 can be reduced, and an appropriate circulating airflow can be formed in the cooking chamber 11. For this reason, the cooking effect which reduces heating unevenness and drying of a to-be-heated material can be heightened.

  Moreover, since the 2nd heating means 24B was arrange | positioned closely with respect to the outer peripheral direction of the blower outlet connection duct 55, the blower outlet connection duct 55 is easy to be heated, and the air flow which flows through the inside from the blower outlet connection duct 55 is carried out. The heat transfer effect increases. For this reason, since a hotter air current can be efficiently blown out from the blower outlet 28B into the cooking chamber 11, the heating efficiency of the object to be heated increases, and there is an effect of reducing energy consumption and cooking time.

  Moreover, the cooking chamber suction duct 56 connected with the heating chamber 20 is provided, and at least a part of the cooking chamber suction port 12 provided in the cooking chamber suction duct 56 overlaps with a part of the first heating means 23 in a top view. Arranged. By sucking the cooking chamber 11 air from below the cooking chamber suction duct 56 with such a configuration, the hot air accumulated above the cooking chamber 11 can be sucked, and temperature unevenness in the cooking chamber 11 can be reduced. it can. Moreover, since the airflow sucked into the cooking chamber suction duct 56 from the cooking chamber suction port 12 is further heated by the first heating means 23 and sucked into the heating chamber 20, the temperature of the air blown from the outlet 28B is increased and heated. The heating efficiency of an object increases, and there is an effect of reducing cooking time by reducing energy consumption.

  Moreover, the catalyst body 54 is provided in the cooking chamber suction inlet 12, and this catalyst body 54 is a position where the radiation from the 1st heating means 23 reaches directly. Therefore, the catalyst body 54 can directly receive the radiation from the first heating means 23. Moreover, the smoke accumulated above the cooking chamber 11 can be preferentially sucked, and the cleanliness of the air in the cooking chamber 11 can be increased to obtain a good cooking effect. In addition, a dedicated heating means for heating the catalyst body is unnecessary, and energy consumption can be reduced by utilizing oxidation heat. Further, the cleanliness of the exhaust is increased, and the cooking environment can be kept good.

Further, a pair of slide rail units 30 for opening and closing the cooking chamber door 7 is provided on both sides of the cooking chamber 11, and the heating chamber 20 is disposed between the slide rail units 30. For this reason, the blower outlet 28B can be arrange | positioned more downward from the mounting surface 261 of the cooking stand 26, and the favorable cooking effect with few heating nonuniformities can be acquired. Moreover, the effect of energy saving and cooking time shortening is acquired by the improvement of heating efficiency.
Also, the blower fan 22 having a large outer diameter can be mounted in the heating chamber 20. By providing a large blower fan 22, the amount of air blown is increased, more air in the cooking chamber 11 is circulated, heating unevenness is reduced, heating efficiency is increased, a better cooking effect / finish is obtained, and energy saving It can be cooked for a short time.

  DESCRIPTION OF SYMBOLS 1 Heating cooker, 2 housing | casing, 3 housing | casing upper frame, 4 top plate, 5 inlet / outlet cover, 6 operation part, 7 cooking chamber door, 8 mounting part, 9 display part, 10 cooking chamber exhaust duct, 10A Cooking room exhaust duct, 11 Cooking room, 12 Cooking room inlet, 12A Cooking room inlet, 12B Cooking room inlet, 13 Housing outlet, 14 Housing inlet, 15 Cooling air exhaust duct, 16 Cooling air exhaust duct Inlet, 17 Radiant heater, 18 Induction heating coil unit, 19 Cooking chamber storage, 20 Heating chamber, 21 Electric motor, 22 Blower fan, 23 First heating means, 24 Second heating means, 24A Second heating means, 24B First 2 heating means, 26 cooking table, 27 saucer, 28 air outlet, 28A air outlet, 28B air outlet, 28a upper air outlet, 28b lower air outlet, 28c side wall side air outlet, 2 d Central air outlet, 28e Side wall air outlet, 28f Central air outlet, 29 Control unit, 30 Slide rail unit, 31 Air guide member, 32 Cooking chamber temperature detecting means, 33 Airtight member, 34 Catalyst body, 35 Air gap, 36 storage part ventilation port, 37 cooling fan, 38 unit exhaust port, 39 slide rail cover, 40 heat insulating material, 41 holding part, 42 convex part, 43 air guide plate, 43a air guide plate, 43b air guide plate, 44 heating chamber Temperature detection means, 45 Cooking chamber suction duct, 46 Heating chamber inlet, 47 Outlet connection duct, 50 Electronic circuit board, 51 Unit inlet, 52 Clearance, 53 Heating chamber exhaust, 54 Catalyst body, 55 Outlet connection duct 55e Side wall side outlet connection duct, 55f Center side outlet connection duct, 56 Cooking chamber suction duct, 101 Horizontal portion, 02 Vertical part, 111 Rear wall, 112 Side wall, 113 Upper wall, 201 Rear wall, 202 Side wall, 203 Bottom plate, 241 Vertical part, 242 Horizontal part, 243 Bottom side horizontal part, 261 Placement surface, 301 Rail part, 302 Slide , 381 unit exhaust port, 382 unit exhaust port, 430 air guide unit, 431 connection plate, 451 suction duct front wall, 452 suction duct side wall, 471 parts, 472 parts, 561 suction duct front wall, 562 suction duct upper wall.

Claims (33)

A cooking chamber having a suction port and an outlet, and a cooking chamber door for taking in and out the object to be heated is provided on the front side;
First heating means for heating the cooking chamber from above;
A cooking table disposed in the cooking chamber with a ventilating space that allows ventilation under the placing 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 suction port and the air outlet provided in the cooking chamber;
A second heating means for heating the heating chamber;
Blower means provided in the heating chamber and sending air sucked from the inlet to the outlet;
Protruding portions provided on the entire circumference of the edge of the outlet, and raised on the upstream side of the airflow;
The first heating means and the second heating means are individually controlled, and the control means for controlling the air blowing means is provided.
At least a part of the suction port is disposed above the placement surface,
The air outlet has the upper end disposed at a position lower than the upper end of the air inlet, and at least a part of the air outlet is disposed within the height of the ventilation space, so that the cooking chamber A heating cooker provided on a rear wall of the cooking chamber facing the door. The heating cooker according to claim 1, wherein the blower outlet is provided outside the range in the width direction of the placement surface. The cooking device according to claim 1 or 2, further comprising a plurality of the air outlets arranged at predetermined intervals in the height direction. The air guide plate arranged with the flat plate surface facing substantially horizontal is provided on at least one of the upper side and the lower side of the air outlet on the upstream side of the air outlet. Item 4. The cooking device according to any one of items 3 to 4. The cooking device according to claim 1, wherein at least a part of the air outlet is disposed below the placement surface within a range of the placement surface in the width direction. The air outlet sent to the said air outlet by the said air outlet arrange | positioned in the said downward direction within the range of the width direction of the said mounting surface was equipped with the air outlet duct which guides to the said air outlet. Cooking device. The heating cooker according to claim 6, wherein an extension line of a central axis of the blowout duct intersects with a side wall of the cooking chamber adjacent to the blowout duct at an angle of 45 degrees or less. A plurality of the air outlets are arranged at intervals in the vicinity of the side wall of the cooking chamber among the rear walls,
The central axis of the air outlet duct provided in each of the air outlets has an angle different from each other in either or both of the vertical direction and the horizontal direction. vessel. The heating cooker according to claim 6, wherein a central axis of the outlet duct is substantially parallel to a side wall of the cooking chamber. The cooking device according to claim 9, wherein the air outlet ducts provided in the air outlets are integrated. The cooking device according to any one of claims 6 to 10, comprising a plurality of the air outlets having different height positions. The cooking device according to claim 4, wherein the second heating means is provided in proximity to the air guide plate. The cooking device according to claim 4, wherein the second heating means is provided at a position overlapping the air guide plate when viewed from at least one of an upper surface, a front surface, and a side surface. The cooking device according to any one of claims 6 to 11, wherein the second heating means is provided in the vicinity of the air outlet duct. The said 2nd heating means is provided in the position which overlaps with the said blower outlet duct seeing from at least any one of an upper surface, a front surface, and a side surface. Any one of Claims 6-11 characterized by the above-mentioned. The cooking device described. The suction opening opens above the cooking chamber,
It has the said suction inlet in the one end side, and provided with the cooking chamber suction duct which connects the said suction inlet and the said heating chamber so that ventilation is possible. It is characterized by the above-mentioned. Cooking device. The cooking device according to claim 16, wherein the suction port is opened so as to overlap at least a part of the first heating means when viewed from above. The cooking device according to claim 16 or 17, wherein a first catalyst body is provided in the cooking chamber suction duct. The cooking device according to claim 18, wherein the first catalyst body receives radiation from the first heating means by being arranged to overlap in the height direction and the left-right direction. An exhaust air passage connected to the wall surface forming the heating chamber so as to allow ventilation;
The cooking device according to any one of claims 1 to 19, further comprising a second catalyst body provided in the exhaust air passage. The second catalyst body receives radiation from the second heating means by being arranged to overlap at least a part of the second heating means in the height direction and the left-right direction. The cooking device according to claim 20. The blowing means is a centrifugal fan;
One of the walls defining the heating chamber is the rear wall of the cooking chamber in which the air outlet is formed,
The outlet is one or more first openings provided in the vicinity of the side wall of one cooking chamber in the rear wall, and one or more provided in the vicinity of the side wall of the other cooking chamber in the rear wall. Of the second opening,
The second heating means includes
A vertical portion that extends in the height direction above the outlet and that is disposed closer to the centrifugal fan than the side wall of the heating chamber;
A horizontal portion extending in a lateral direction between the first opening and the second opening and extending to a side closer to the side wall of the heating chamber than an outer peripheral side of the centrifugal fan. The cooking device according to any one of claims 1 to 21, wherein the cooking device is characterized by the following. The blowing means is a centrifugal fan;
One of the walls defining the heating chamber is the rear wall of the cooking chamber in which the air outlet is formed,
The said 2nd heating means is lower than the said centrifugal fan, Comprising: It arrange | positions so that it may overlap with at least one part of the said blower outlet in a height direction. The heating cooker as described in any one of Claims. 24. The cooking device according to claim 23, wherein an exhaust air passage communicating the heating chamber and the outside is connected above the heating chamber. A pair of slide mechanisms that are disposed opposite to the side walls of the cooking chamber and move the cooking table in the depth direction,
The heating cooker according to any one of claims 5 to 11, wherein the heating chamber is disposed between the pair of slide mechanisms. A cooling fan that sends cooling air;
26. A cooking chamber storage chamber that has a ventilation port through which an airflow from the cooling fan can flow in and accommodates the cooking chamber therein. The cooking device described. A top plate is provided on the upper surface, and a housing that houses the cooking chamber therein,
27. A top plate heating unit that is provided in the housing and heats an object to be heated placed on the top plate. 27. Cooking device. Operation means for receiving an operation and outputting a heating start instruction in the cooking chamber;
A heating chamber temperature detecting means for detecting the temperature in the heating chamber or a time measuring means,
The control means includes
A predetermined time elapses after the heating start instruction is output until the temperature detected by the heating chamber temperature detection means reaches the first temperature, or after the heating start instruction is output. The cooking process of controlling the first heating unit and the second heating unit to perform heating is performed in a state in which the air blowing unit is not operated until the time until The heating cooker as described in any one of Claims. With timekeeping means,
The control means includes
During the predetermined time before the end of cooking in the cooking chamber, heating is performed by the first heating unit, heating of the second heating unit is stopped, and the blowing unit is operated so as to have an air volume smaller than the maximum air volume. A cooking process is performed. The cooking-by-heating machine as described in any one of Claims 1-28 characterized by the above-mentioned. Operation means for receiving an operation and outputting a heating start instruction in the cooking chamber;
Cooking chamber temperature detection means for detecting the temperature in the cooking chamber;
A time measuring means,
The control means includes
After the heating start instruction is output and until the temperature detected by the cooking chamber temperature detection means reaches the second temperature, the air blowing means is operated, and the first heating means and the second heating means are Perform the cooking process to control to heat,
During the first predetermined time after the temperature detected by the cooking chamber temperature detection means reaches the second temperature, the heating temperature of the cooking chamber temperature detection means is reduced while the heating amount of the first heating means is reduced or the heating is stopped. A cooking step of controlling the heating amount of the second heating means and the blowing amount of the blowing means so that the detected temperature maintains the second temperature;
Thereafter, during the second predetermined time, heating is performed by the first heating unit, the heating of the second heating unit is stopped, and the cooking unit is operated so that the air blowing unit operates so as to have an air volume smaller than the maximum air volume. The cooking device according to any one of claims 1 to 27, wherein: Open / close detection means for detecting the open / close state of the cooking chamber door;
Operation means for receiving an operation and outputting a heating start instruction in the cooking chamber;
An informing means,
The control means includes
If the cooking chamber door is in an open state when the heating start instruction is output, the notification unit is configured to close the cooking chamber door without operating the first heating unit and the second heating unit. The cooking device according to any one of claims 1 to 30, wherein the cooking device is informed. The control means includes
When it is detected that the cooking chamber door is open in a state where at least one of the first heating unit and the second heating unit is heating, the first heating unit, the second heating unit, 32. The cooking device according to claim 31, wherein the operation of the blowing unit is stopped and the notification unit is notified that heating cooking has been stopped because the cooking chamber door is in an open state. The operation means which sets the cooperation cooking menu for further heating the to-be-heated material heated on the said top plate in the said cooking chamber with respect to the said control means, The claim 27 and Claim characterized by the above-mentioned. The cooking device according to any one of claims 28 to 32, which is dependent on item 27.

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