JP2020186853A - Heating cooker - Google Patents

Abstract

To provide a heating cooker which suppresses heat transmitted from a heating chamber to a door part to improve a cooling effect at the door part.SOLUTION: A heating cooker comprises: a pan placement part 21 which is located on an upper surface of a body 1 and on which a cooked pan is placed; and a grill chamber 5 disposed below the pan placement part 21. The grill chamber 5 includes: a heating chamber 50; a door part 6 which covers an opening of the heating chamber 50 and may move in an anteroposterior direction relative to the heating chamber 50; a cooking pan 58 which stores foods into the heating chamber 50 in conjunction with the door part 6; and an upper heater 51 and a lower heater 52 which heat the foods. The door part 6 is a box body having a space therein and includes: an intake opening 61b formed at the box body; and an exhaust opening 62a located above the intake opening. Ventilation means 10 which cools the door part 6 is provided at a side of the grill chamber 5. The ventilation means 10 supplies cooling air to the intake opening 61b through a ventilation duct 11 to form flow flowing from the lower side to the upper side in the space within the box body.SELECTED DRAWING: Figure 6

Description

The present invention relates to a cooker provided with a grill.

In general, the mainstream of grills is one in which both sides of the food to be cooked are heated at the same time by a heat source such as a sheathed heater or a gas burner arranged above and below the food (food to be cooked) such as fish.

In the heating chamber of this grill, in addition to grill cooking in which food is heated by the radiant heat of the heat source, oven cooking is performed according to various cooking menus such as pizza, sweets, and cakes by controlling the temperature in the heating chamber. For this reason, the frequency of use of the grill and the high temperature holding time are increasing. A temperature sensor such as a thermistor is provided in the heating chamber of the grill, and the temperature is controlled based on the detection value of the temperature sensor.

The grill has an opening on the front side of the cooking cooker, and a door is provided so as to cover the opening. When the user places food in the heating chamber, the structure is generally such that the handle of the door is pulled to open the door. When cooking is performed in the grill, the temperature inside the grill rises due to the amount of heat supplied to the heat source, and the temperature of the door also rises accordingly. The outer surface temperature of the door portion is as high as 100 ° C. or higher, but the structure is such that heat is not easily transferred to the handle that the user touches when opening and closing the door portion. In order to further improve safety, it is desired to reduce the outer surface temperature on the front side of the main body such as the door portion. As a technique for lowering the outer surface temperature of the door portion, there are, for example, Patent Document 1 and Patent Document 2.

Patent Document 1 provides a door having a handle to open and close the opening of the grill, and the door is composed of an inner wall facing the opening and an outer wall facing the outside, and the inner and outer walls. A technique in which an introduction hole and an exhaust hole for allowing air to flow in an air layer formed between them is provided is disclosed. Further, Patent Document 1 includes a blower for sending external air into the main body, has an introduction hole and a discharge hole facing the main body, and has a cooling air communication hole by the blower facing the introduction hole and the discharge hole. The technology provided as described above is disclosed.

Further, in Patent Document 2, an air passage through which air flows is provided inside the door of the grill, and the air flowing in from the inflow port provided above the door is allowed to flow toward the outflow port provided below the door. A technique is disclosed in which air from an outlet passes through a gap between a saucer and the bottom of the grill and is discharged to the outside of the main body from an exhaust portion provided below the back of the grill.

Japanese Unexamined Patent Publication No. 2006-200831 Japanese Unexamined Patent Publication No. 2011-187177

In a general grill, food is heated by using radiant heat having a heat source temperature of 500 ° C. or higher during cooking, and the temperature in the heating chamber rises to 200 ° C. or higher. Therefore, the surface temperature of the door portion where heat energy is transferred in contact with the internal air reaches a high temperature of 100 ° C. or higher. Since the door portion arranged in front of the main body is located on the side facing the user during cooking, it is desired to reduce the temperature of the door portion from the viewpoint of improving safety.

In the technique described in Patent Document 1, an introduction hole and an exhaust hole are provided in the air layer inside the door to allow the air layer to flow. However, since the air flow due to natural convection is caused by the outer wall temperature, There is a trade-off between the door temperature on the handle side and the flow performance. That is, the flow of the air layer by natural convection is to release the heat from the heating chamber to the door, and the high door temperature promotes the flow of the air layer. When the door temperature drops to some extent, the flow of the air layer becomes small and the heat transfer becomes small. Therefore, the temperature of the door does not drop sufficiently and is saturated only by the flow of the air layer by natural convection.

In addition, in a configuration in which an air blower inside the main body is used to allow air to flow from the connecting hole of the main body to the introduction hole of the door and then discharged to the main body through the connecting hole of the door to cool the air, the air blown from the blowing device Is the air after cooling the heat-generating parts in the main body, so the temperature of the air rises and the cooling efficiency of the door decreases. That is, since the temperature difference between the door to be cooled and the exhausted air having a high temperature is small, the door temperature could not be lowered below the exhausted air temperature. In addition, since the air that cools the door flows back into the main body from the discharge hole of the door through the communication hole, dust and water vapor generated during cooking can easily enter the main body, and there is a risk of circuit failure. It was.

Similarly, in the technique described in Patent Document 2, the air that has cooled the door flows through the gap between the saucer and the bottom surface of the grill through the outlet below the door, and the water vapor generated by dust and cooking. Etc. easily enter the main body, and there is a possibility that the circuit or the like may break down. In addition, since the door handle (handle), which is most often touched, is on the downstream side of the flow, air with an increased air temperature flows through the door handle, which makes it difficult to lower the temperature of the door handle. The door. Further, since the inflow port of the door is above the heating chamber, the opening portion is easily visible to the user, which causes a problem of deteriorating the design.

An object of the present invention is to solve the above-mentioned problems and to provide a cooking cooker which suppresses heat transferred from a heating chamber and improves a cooling effect in a door portion in a grill chamber incorporated in the cooking cooker.

In order to achieve the above object, the features of the present invention are the main body, the pot mounting portion on the upper surface of the main body on which the pot to be cooked is placed, and the pot mounting portion below the pot mounting portion. The grill is provided with a heating chamber, a door portion that covers the opening of the heating chamber, a food placing portion that stores food in the heating chamber, and a heating means for heating the food. The door portion is a box body having a space inside, and includes an intake opening formed in the box body and an exhaust opening located above the intake opening, and is provided on the side of the grill storage. The blower means for cooling the door portion is provided, and the blower means supplies the cooling air to the intake opening to form a flow from the lower side to the upper side in the space inside the box.

According to the present invention, in the grill cabinet incorporated in the cooking cooker, it is possible to provide the cooking cooker in which the heat transferred from the heating chamber is suppressed and the cooling effect in the door portion is improved.

It is a perspective view of the cooking apparatus which concerns on Example 1 of this invention. It is an exploded perspective view of the cooking apparatus shown in FIG. It is a side sectional view cut along the line BB shown in FIG. It is a front sectional view cut along the line CC shown in FIG. It is a side sectional view cut along the line AA shown in FIG. It is a schematic diagram of the grill storage of FIG. It is a schematic diagram of the front cross section in the vicinity of the door side of the grill storage. FIG. 6 is a cross-sectional view of the top view of the grill cabinet in FIG. It is an exploded perspective view of the door part of FIG. It is a figure which shows the modification of the grill storage in FIG. It is a figure which shows the other modification of the grill storage in FIG. It is a figure which shows the modification 2 of the grill storage in FIG. It is a figure which shows the modification 3 of the grill storage in FIG. It is a schematic view of the side cross section of the grill storage 5 which concerns on Example 2 of this invention. It is a schematic view of the side cross section of the grill storage 5 which concerns on Example 3 of this invention. It is an exploded perspective view of the cooking apparatus which concerns on Example 4 of this invention. It is a schematic view of the front cross section in the vicinity of the door side of the grill storage of FIG.

Hereinafter, examples of the present invention will be described in detail with reference to the drawings as appropriate. In each embodiment of the present invention, front / rear, up / down / left / right are defined as shown in FIG. 1 and the like with reference to the line of sight of the user facing the cooking cooker Z (see FIG. 1). In each embodiment of the present invention, a built-in type IH cooking heater (Induction Heating) having a grill storage is described as an example of the heating cooker, but the present invention is stationary if it is a heating cooker having a grill storage. It can be easily applied to a type of IH cooking heater, or a built-in type or stationary type gas stove.

<Overall configuration of cooking cooker>
1 is a perspective view of the heating cooker Z according to the first embodiment of the present invention, FIG. 2 is an exploded perspective view of FIG. 1, FIG. 3 is a side sectional view cut along the line BB shown in FIG. 1, and FIG. A front sectional view cut along the line CC shown in FIG. 1, FIG. 5 is a side sectional view cut along the line AA shown in FIG. 1, and FIG. 6 is a schematic view of FIG.

The cooking device Z of the first embodiment is a device in which an eddy current is generated at the bottom of a metal cooking pot (not shown), and Joule heat generated by the eddy current generates heat of the cooking pot itself.

In FIG. 2, the eddy current is generated when a high-frequency current of, for example, about 20 kHz to 40 kHz is passed through the heating coil 3 and the magnetic flux changes with time. The cooking cooker Z mainly includes a main body 1, a top plate 2, a heating coil 3, a substrate case 8, and a grill storage 5.

The main body 1 is a housing having an outer shell corresponding to a space (predetermined left-right width, front-back width, height) in which the cooking cooker Z is installed, and has a box shape (concave shape) with an open upper part. .. The main body 1 is provided with a grill storage 5 on the left side, a substrate case 8 on the right side, a heating coil 3 located above them, a display unit P1, and the like, and a top plate 2 is installed so as to cover from above. doing. The grill storage 5 on the left side of the front surface of the main body 1 is provided with a door portion 6 for installing food (not shown) by sliding in the front-rear direction to open and close. The details of the door portion 6 of the first embodiment will be described with reference to FIG.

On the right side of the front surface of the main body 1, an operation panel P2 for adjusting the heating condition in the grill chamber 5 and a power switch P3 for turning on / off the main power supply are mainly provided. The door portion 6 has a structure of being fitted into the fitting portion 15 on the front right side of the main body 1 when closed, and the front side of the door portion 6 (front plate 60, see FIG. 5) and the operation panel P2 are omitted in the front. Configure the same plane.

The top plate 2 includes a three-mouth pot mounting portion 21 corresponding to the installation positions of the three heating coils 3 and an operation unit P0 for adjusting the heating / cooling of the cooking pot mounted on the pot mounting portion 21. , Has an exhaust opening H2. The exhaust opening H2 is arranged behind the top plate 2 (right side / left side), and an exhaust cover 25 is provided above the exhaust opening H2.

The board case 8 houses electric components such as the board 7 and the fan device 9 in order to improve the assembleability of the main body. A fan device 9 (first air blowing means) for cooling is provided on the back side of the main body 1 of the board 7 of the board case 8, and outside air is sucked from the intake opening H1 provided on the back of the main body 1 to form the board 7. It is configured to blow out toward.

Further, a blower duct 11 provided with a blower means 10 (second blower means) such as an axial fan is provided between the substrate case 8 and the operation panel P2. The air duct 11 is an air passage for supplying air for cooling the door portion 6. In this embodiment, in addition to the fan device 9 (first blowing means) for cooling the electric components, the blowing means 10 (second blowing means) for cooling the door portion 6 is provided.

The heating coil 3 is installed below the pot mounting portion 21 of the top plate 2, and a temperature sensor 34 that detects the temperature of the bottom of the pot is installed near the center of the heating coil 3. Further, the heating coil 3 is arranged on the downstream side away from the fan device 9, and the cooling air blown from the discharge port 95 of the fan device 9 cools the substrate 7 in the substrate case 8 and then passes through the duct D1. The heating coil 3 is designed to be cooled. The duct D1 faces the lower surface of each heating coil 3. That is, the duct D1 is connected to the substrate case 8 so that the air blown out from the fan device 9 is shunted toward the three heating coils 3. As a result, the air from the fan device 9 is directly blown from the lower side to the heating coils 3 provided on the left and right and the back of the center to cool the heating coils 3.

The heating coil 3 is a spiral electric wire through which a high-frequency current flows by driving an inverter circuit (not shown) of the substrate 7, and is mounted on the coil base 31. In the first embodiment, one heating coil 3 is provided on each of the right, left, and center depths in a plan view. The coil base 31 is supported by three support portions 32 (for example, springs), and the support portions 32 give an upward urging force. As a result, the heating coil is pressed against the lower surface of the top plate 2, and the distance between the cooking pan and the heating coil 3 is kept constant.
<Air passage configuration for cooling parts>
FIG. 3 is a side sectional view taken along the line BB shown in FIG. 1, which mainly shows the positional relationship between the heating coil 3 on the right side, the substrate 7, the fan device 9, and the blower means 10.

An intake opening H1 for taking in air from the outside by driving the fan device 9 is provided on the back side of the main body 1. Further, the air blown from the fan device 9 into the main body 1 is discharged from the exhaust opening H2 provided behind the top plate 2. The air taken in from the outside by driving the fan device 9 is guided into the substrate case 8. Three substrates 7 are arranged so as to be stacked on the substrate case 8 via a substrate base 73, and an electronic component 71, a high heat generating element 72, and a heat sink 79 are mounted on each substrate 7. The air guided into the substrate case 8 divides the space formed by the laminated substrates 7, cools the electronic component 71, the high heat generating element 72, and the heat sink 79, and then merges to cool the heating coil 3. .. Further, after cooling the filter substrate 70 that removes noise of the input power, the filter substrate 70 is exhausted from the exhaust opening H2.

The exhaust opening H2 is covered with an exhaust cover 25 having a plurality of small-diameter holes in a metal plate, and it becomes difficult for a liquid (not shown) that flows in when a spill occurs on the top plate to directly enter. There is. The exhaust cover 25 is removable and can be removed and cleaned when it becomes dirty.

Further, between the substrate case 8 and the operation panel P2, a blower duct 11 having a built-in blower means 10 is provided. That is, the blower means 10 and the blower duct 11 are located on the side of the grill storage 5 below the main body 1. Here, the side means that when the cooking cooker Z is viewed from above, the blowing means 10 and the blowing duct 11 are arranged alongside the grill storage 5, and the positional relationship is in the vertical direction. It does not exclude that they are arranged out of alignment. In this embodiment, an example of an axial fan whose rotation axis is substantially vertical is shown as an air blowing means, and an intake port 11a of an air duct 11 is provided on the bottom surface of the main body 1. The air duct 11 is an air passage that guides the low-temperature outside air sucked from the intake port 11a by the air blowing means 10 to the door portion 6.

By arranging the blower means 10 and the blower duct 11 below the main body 1 and on the side of the grill storage 5, it is possible to realize the arrangement of the intake port 11a which is not easily affected by the rise in air temperature due to heat leakage from the main body 1. Further, since the intake port is provided at a position far from the grill storage 5 which becomes hot, the temperature influence of the heat leakage from the grill storage 5 can be reduced, and the air temperature to be taken in becomes difficult to increase. Further, by arranging the blower means 10 and the blower duct 11 outside the board case 8 in which the heat-generating board 7 is housed, the influence of heat leakage from the board case 8 side can be reduced.
Regarding the cooling of the door portion 6, which will be described later, the lower the suction temperature from the intake port 11a, the easier it is to improve the cooling performance due to the large temperature difference from the high temperature surface, and the door portion 6 can be cooled to a low temperature with a low air volume. Further, if the air volume is low, even if the exhausted air is exhausted to the front side of the main body 1, the discomfort given to the user can be reduced.

The fan device 9 shown in the first embodiment takes in air into the substrate case 8 through the intake opening H1 and blows out the taken-in air toward the heating coil 3 to blow out the electronic component 71 and the heating coil 3 of the substrate 7. It's cooling. A multi-wing fan is used as the type of fan. In the first embodiment, by using the multi-blade fan, the static pressure in the substrate case 8 can be increased when the fan device 9 is driven, and the necessary cooling air can be supplied even on the downstream side of the cooling passage. it can.
<Structure of grill storage>
FIG. 4 is a front sectional view taken along the line CC shown in FIG. The arrangement in the main body 1 is such that the heating coil 3 is located near the top plate 2 on the upper side when viewed from the front, the heating chamber 50 of the grill storage 5 is on the lower left, and the substrate case 8 is on the lower right.

The substrate case 8 is made of resin and accommodates a substrate 7 on which an electronic component 71, a high heat generating element 72, and a heat sink 79 are mounted, and a fan device 9 that allows air to pass through an air passage in the substrate case 8. It is a container and is installed on the right side of the heating chamber 50 in the main body 1.

The substrate case 8 includes an inverter (not shown) that supplies high-frequency current to the three heating coils 3, and a relay circuit (not shown) that controls the upper and lower heaters 51 and 52 (heating means) in the heating chamber 50. Is provided. Since the substrate case 8 serves as an air passage through which the cooling air of the fan device 9 flows, it is configured by combining the substrate case 8 vertically so that air leakage is unlikely to occur. The mating portions 8a to be combined vertically may have a part or all of the outer circumference overlapped with each other as shown in the figure, or may have a flange shape to widen the contact surface and fix the mating portions 8a.

As shown in FIGS. 4 and 5, the grill storage 5 includes a box-shaped heating chamber 50 having an opening for taking in and out food (not shown) on the front surface. The heating chamber 50 is constructed by assembling, for example, a plurality of members formed by pressing an aluminum alloy plate into a predetermined shape by caulking them with screws or the like.

In the heating chamber 50, cooking can be performed using the cooking pan 58 (food placing portion) on which the food is placed. The cooking pan 58 has a deep dish shape, is formed in a rectangular shape in a top view from a material such as aluminum, and has a surface coated with a fluorine coating agent or the like. The cooking pan 58 has a bottom plate having a substantially square shape and a side plate that rises upward from the outer peripheral edge portion of the bottom plate, and is formed in a concave shape.

In the heating chamber 50, an upper heater 51 and a lower heater 52, such as a sheathed heater, which are heat sources for heating the food, are installed, and the food is heated from the vertical direction on both sides at the same time or while controlling ON / OFF respectively. ..

The cooking pan 58 is placed on the net stand 54, and is housed between the upper heater 51 and the lower heater 52 in the heating chamber 50. The net stand slides in the front-rear direction in conjunction with the door portion 6. Further, in the first embodiment, the door portion 6 is moved in the front-rear direction by the door rails 56 provided on the lower left and right sides of the heating chamber 50.

Further, as shown in FIG. 4, in the cooking pan 58, a side plate that stands upward from the outer peripheral edge portion of the bottom plate extends to the vicinity of the upper heater 51. Therefore, in the cooking pan 58 having a volume smaller than that of the heating chamber 50, the amount of heat generated by the lower heater 52 is transmitted through the bottom surface of the cooking pan 58, while the radiant heat from the upper heater 51 is directly radiated, so that the food is efficiently transferred. Can heat.

Here, in cooking food in the cooking pan 58, when the amount of radiant heat of the upper heater 51 is larger than the amount of conduction heat from the bottom surface of the cooking pan 58, the temperature rises quickly with respect to a small volume in the cooking pan 58. To do. In the cooking with the cooking pan 58 shown in the first embodiment, oil smoke and steam generated during cooking are less likely to leak between the outer surface of the cooking pan 58 and the heating chamber 50, so that dirt is less likely to adhere to the heating chamber 50 and cleaning is performed. The trouble of is also reduced. Further, there is less concern about smoke that easily leaks from the gap of the door portion 6.

Further, since water and oil scattered from the surface of the food during cooking also adhere to the inside of the cooking pan 58, it is possible to easily clean up the cooking pan 58 only by washing the cooking pan 58. Here, the oil content adhering to the upper surface side of the heating chamber 50 (the wall surface near the upper heater 51) can be burned off because the surface temperature of the upper heater 51 is high, and cleanliness can be maintained. The upper heater 51 does not have to be an exposed sheathed heater, but a heat source having a high surface temperature and a large amount of radiant heat is the best.

FIG. 5 is a side sectional view taken along the line AA shown in FIG. The grill storage 5 is arranged below the heating coil 3a on the left side. The grill storage 5 has a door portion 6 for putting food in and out of the heating chamber 50, a cooking pan 58 on which food is placed, and a net stand 54 on which the cooking pan 58 is placed and the food is stored in the storage in conjunction with the door portion 6. It is composed of an upper heater 51 and a lower heater 52 for heating food.

The heating chamber 50 made of a metal box is provided with a door portion 6 on the front side thereof that can be opened and closed by sliding in the front-rear direction to take in and take out food. Further, the door portion 6 has a width and height larger than the opening on the front surface of the heating chamber 50, and a flange portion 50a extending in the vertical and horizontal directions is configured on the front surface side of the heating chamber 50. It has a structure that makes surface contact with.

Inside the heating chamber 50, electric heaters (upper heater 51, lower heater 52) that mainly heat using radiant heat are arranged so as to hold a predetermined distance above and below the food. An exhaust duct 59 for exhausting oil smoke, steam, etc. in the heating chamber 50 is provided above the rear surface side of the heating chamber 50, and exhaust is exhausted from the exhaust opening H2 provided behind the top plate 2 (see FIG. 2). It has become. A catalyst 55 for performing smoke deodorization / deodorization treatment is provided in the exhaust duct 59 communicating with the exhaust opening H2.

In the first embodiment, the exhaust duct 59 is used to exhaust air from the heating chamber 50 by natural convection. However, an exhaust fan is provided in the middle of the path of the exhaust duct 59 to forcibly exhaust the air through the catalyst 40. There may be.

Further, an air duct 11 is arranged below the heating chamber 50, and the cooling air of the air blowing means 10 arranged on the side of the grill storage 5 and below the main body shown in FIGS. 2 and 3 is sent to the door portion 6. It is configured to guide to the vicinity of. The air duct 11 passes through the flange portion 50a below the heating chamber 50 and supplies air to the intake opening 62b of the door portion 6.
<Structure of door part>
The door portion 6 provided on the front surface of the heating chamber 50 includes, for example, a front plate 60 made of transparent glass, a door base 61 that supports the front plate 60, a handle 61a that slides the door portion 6 to open and close, and a front plate 60. It is composed of a frame 62 that supports the door base 61 and the door base 61. The door part is removable from the grill and can be easily removed and washed after use.

In the first embodiment, the door portion 6 as a box body in which a space is formed inside by the front plate 60, the frame 62, and the door base 61 is configured, and an air passage through which air flows in the gap between the front plate 60 and the frame 62. 60a is provided.

The configuration of the door portion 6 having the air passage 60a will be described with reference to FIGS. 6 to 9. In order to clearly show the configuration in the gap between the door portion 6 and the heating chamber 50, the frame 62 and the flange portion 50a are shown separately. FIG. 6 is a schematic view of the grill storage of FIG. 5 in which the food 57 is placed on the cooking pan 58, FIG. 7 is a schematic view of the front cross section in the vicinity of the door side of the grill storage, and FIG. 8 is a sectional view of the top view of FIG. FIG. 9 is an exploded perspective view of the door portion 6 of FIG.

As shown in FIGS. 6 and 7, the ventilation duct 11 is arranged along the bottom surface of the main body 1 of the door portion, and guides the air sucked from the intake port 11a on the bottom surface of the main body 1 to the discharge port 11b of the ventilation duct 11. .. The flange portion 50a has an opening that matches the discharge port 11b, and the cooling air is guided to the door portion 6 side through the flange portion 50a. As shown in FIG. 6, the discharge port 11b is below the heating chamber 50, and the intake opening 62b of the door portion 6 communicating with the discharge port 11b is also below the door portion 6, that is, near the door base 61 (handle 61a). It becomes. In the cooking device Z, when the user cooks in the grill storage 5, the most frequently touched portion is the handle 61a, and it is essential for the product to reduce the temperature around the handle 61a. In the configuration of this embodiment, the low temperature air from the air duct 11 is first applied to the door base 61 so as to flow to reduce the temperature of the handle 61a. By making the air supplied from the air blowing means 10 flow from the lower side to the upper side of the gap 68 (air passage), the temperature of the entire door portion 6 can be effectively reduced. The blowing means 10 may be selected according to the installation space, and may be a multi-blade fan, a centrifugal fan, or the like. If the fan has a large outer shape, the number of rotations at the same air volume can be suppressed, the operation can be performed with low noise, and the comfort of the user is not hindered.

Further, as shown in FIG. 9, in the door portion 6, the frame 62 forming a part of the box body is made of metal, and the upper, lower, left and right ends of the metal plate are bent to form a box shape in which the front side is open and the rear side is closed. A wall surface having a predetermined thickness is formed in the front-rear direction. In this embodiment, the left and right ends of the frame 62 are bent diagonally to provide a gap between the opposing flange portion 50a and the door portion.

That is, as shown in FIG. 8, the top view of the box body has a substantially hexagonal shape with two corners of the rectangle chamfered. Due to the chamfered unevenness, a substantially right-angled triangular gap 68 penetrating the door portion 6 in the vertical direction is formed in the frame 62 and the flange portion 50a to serve as an air passage for exhaust. Therefore, above the frame 62 (on the heating chamber 50 side), which is the wall surface of the gap 68, an opening 62a for exhausting air that has passed through the air passage 60a inside the door portion 6 is provided. That is, the position of the exhaust opening 62a corresponds to the hypotenuse of the right triangle (gap 68). The air flowing from the exhaust opening 62a into the gap 68 is exhausted to the front side of the main body through the fitting portion 15 between the door portion 6 and the main body 1.

As shown in FIG. 9, the upper end of the front plate 60 is supported by the frame 62, and the lower end of the front plate 60 is supported by the rib 61d of the door base 61. Then, the front plate 60 and the door base 61 are integrally covered with the front surface of the frame 62. Below the frame 62, the door base 61 and the frame 62 are combined to form a box body, and the frame 62 facing the flange portion 50a is provided with an intake opening 62b. Here, the intake opening 62b has substantially the same shape as the discharge port 11b of the air duct 11 arranged in the opening of the flange portion 50a. Here, the facing portions of the intake opening 62b and the discharge port 11b may be brought into surface contact with each other, but it is efficient if one or both of them are provided with irregularities and fitted to each other to suppress air leakage. Air can flow through the door portion 6.

With this configuration, by providing a wide discharge port 11b, it is easy to widen the opening area of the intake opening 62b, and the air volume can be increased by the area of the intake opening 62b and the air volume distribution can be adjusted by the shape of the intake opening 62b. It will be easy. The discharge port 11b of the air duct 11 and the intake opening 62b of the frame 62 that constitute the air passage of this embodiment are arranged so as not to be visible from the front direction of the main body 1, so that the design is not impaired. , The door portion 6 can be cooled efficiently.

Further, the gap between the front plate 60 and the frame 62 secures an internal space by supporting the door base 61 with the mounting hole 62d of the frame 62. Here, a transparent glass plate having high heat resistance and good design is generally used for the front plate 60, but if the temperature of the front plate 60 can be lowered by the configuration of the first embodiment, a selection range of applicable materials can be used. Spreads significantly.

The exhaust opening 62a and the intake opening 62b are each formed in the door portion 6 which is a box body. The exhaust opening 62a is formed on the wall surface of the box body facing the flange portion 50a. In particular, in the first embodiment, the exhaust openings 62a are formed on both the left and right sides of the box body. In the vertical relationship, the exhaust opening 62a is located higher than the intake opening 62b. Then, an air flow 99 connecting the exhaust opening 62a and the intake opening 62b is formed in the door portion 6. The larger the opening area of the intake opening 62b and the exhaust opening 62a, the easier it is for air to flow, and performance changes due to the opening shape, the number of opening holes, and the like are included in the permissible range of the present invention.
(Modification example 1)
Next, a modification 1 of the first embodiment will be described. FIG. 10 is a diagram showing a modified example 1 of the grill storage in FIG. In FIG. 10, the difference from FIG. 8 is that the left and right sides of the frame 62 provided with the exhaust opening 62a in the door portion 6 are rectangularly recessed toward the front plate 60 side (concavo-convex 62c). In the first modification, the flow resistance of the air passage is reduced by forming a wide gap 68 between the flange portion 50a of the heating chamber 50 and the frame 62 provided with the exhaust opening 62a, and the air passage 60a in the door portion 6 The air flowing through the door portion 6 is easily discharged from the exhaust opening 62a, and the cooling effect of the door portion 6 can be obtained.

Further, as shown in FIG. 11, it goes without saying that the exhaust air passage can be similarly configured even if the unevenness 62c is provided on the flange portion 50a side, and the door portion 6 can be efficiently cooled.
(Modification 2)
The following modification 2 will be described. FIG. 12 is a diagram showing a modified example 3 of the grill storage in FIG. In FIG. 12, the difference from FIG. 8 is that the exhaust opening 62a is arranged above the side surface of the frame 62 in the door portion 6. Therefore, the exhaust path is a gap between the fitting portion 15 into which the door portion 6 is fitted into the main body 1 and the frame 62. In this configuration, as shown in FIG. 12, the air flowing out from the exhaust opening 62a can be exhausted to the front side of the main body without passing through the flange portion 50a side. Therefore, the heat exchange between the high temperature wall surface and the air in the exhaust path is reduced, and the temperature rise of the exhaust air is reduced, so that the temperature rise of the portion around the fitting portion 15 (outer shell of the door portion 6) can also be suppressed.
(Modification 3)
The following modification 3 will be described. FIG. 13 is a diagram showing a modified example 3 of the grill storage in FIG. In FIG. 13, the difference from FIG. 8 is that the frame 62 of the door portion 6 is provided with a packing that contacts the outside of the opening of the heating chamber 50. As shown in FIG. 13, a gap can be formed between the flange portion 50a of the heating chamber 50 and the frame 62 provided with the exhaust opening 62a depending on the thickness of the packing. In this configuration, since the frame 62 of the door portion 6 and the flange portion 50a of the heating chamber 50 can form a flat and wide air passage vertically, strong air can flow more efficiently and the exhaust can be efficiently exhausted from the exhaust opening 62a. ..
(Grill cooking operation)
Next, the operation of grill cooking will be described with reference to FIGS. 1 to 9. In the first embodiment, a case where the food 57 placed on the cooking pan 58 of the heating chamber 50 is cooked will be described.

After the door portion 6 is pulled forward to open the cooking pan 58 on which the food 57 is placed in the heating chamber 50, the cooking temperature and time are set on the operation panel P2, or a preset automatic cooking menu is displayed. After setting, press the cooking button on the operation panel P2 to start grill cooking. At the start of cooking, the upper heater 51 or the lower heater 52 is energized to heat the food 57. Further, the axial fan, which is the blowing means 10, rotates at the start of cooking or based on the room temperature of the heating chamber 50 detected by the temperature sensor (not shown).

During heating, the wall surface temperature of the heating chamber 50 rises, and the temperature of the flange portion 50a of the heating chamber 50 and the frame 62 of the door portion 6 rises due to the hot air. On the other hand, by the ventilation means 10, the ventilation duct 11 sucks the outside air having a low temperature from the intake port 11a on the front side of the main body 1, flows through the flange portion 50a below the heating chamber 50, and is for intake from the discharge port 11b to the door portion 6. Cooling air is supplied to the opening 62b.

The air flowing into the intake opening 62b flows from the lower side to the upper side in the air passage 60a in the door portion 6 and is guided to the exhaust opening 62a arranged above the intake opening 62b. That is, since the door base 61 constituting the handle 61a is located on the upstream side of the air passage 60a and air having a low temperature is supplied, the handle 61a is efficiently cooled. Further, as in the present embodiment, the cooling effect of the handle 61a is further enhanced by arranging the intake opening 62b and the handle 61a to face each other and to be the collision surface of the flow of the intake opening 62b.

Further, the air that has exchanged heat with the front plate 60 that is the wall surface of the air passage 60a in the door portion 6 is exhausted from the exhaust opening 62a that is the downstream end of the air passage 60a. Concavities and convexities 62c are provided on the left and right sides of the frame 62 so as to form a gap 68 with the flange portion 50a, and the exhausted air flows into the gap 68 through the exhaust opening 62a provided in the concavo-convex 62c. Therefore, the cooling air of the door portion 6 is exhausted from the gap 68 to the front side of the main body 1 through the fitting portion 15 of the door portion 6.

The air temperature sucked from the intake port 11a of the air duct 11 is not easily affected by the heat generated in the main body 1 and is air with a small increase in air temperature. Therefore, even if the amount of air flowing in the door 6 is small, the user The surface temperature of the handle 61a and the front plate 60, which are easy to touch, can be lowered, and the temperature of the air exhausted from the fitting portion 15 can also be kept low.

FIG. 14 is a schematic view of a side cross section of the grill storage 5 according to the second embodiment of the present invention. In FIG. 14, since the blowing paths of the heating coil 3, the substrate case 8, and the blowing means 10 arranged below the top plate 2 are the same as those in the first embodiment, the description thereof will be omitted.

In the second embodiment, the difference from the first embodiment is that the partition plate 64 is provided in the front-rear direction (between the frame 62 and the front plate 60) of the door portion 6. The partition plate 64 of the second embodiment has a structure in which the partition plate 64 is arranged at a distance of about 3 mm to 7 mm (heat shield layer 63) from the frame 62, and is substantially sealed so that air does not easily flow in the heat shield layer 63. It has become. The partition plate 64 is made of metal, heat-resistant glass, or the like.

The partition plate 64 divides the space inside the box of the door portion 6 into the opening side of the heating chamber 50 and the handle 61a side. An air passage 60a is formed between the front plate 60 and the partition plate 64, an intake opening 61b is provided below the air passage 60a, and an exhaust opening 61b is provided above the air passage 60a (above the intake opening 61b). 62a is formed. The intake opening 61b and the exhaust opening 62a do not communicate with the heat shield layer 63 composed of the partition plate 64 and the frame 62. That is, the intake opening 61b and the exhaust opening 62a are formed in a space on the handle side, and an air flow 99 is formed in this space.

In the second embodiment, since the heat shield layer 63 is provided, the amount of heat transferred from the heating chamber 50 toward the front plate 60 can be reduced, and the front plate 60 and the handle 61a can be cooled more efficiently. In this embodiment, the gap 68 serving as the exhaust path is configured by using the packing as shown in FIG. 13, but the same applies to the configuration in which the frame 62 is provided with the unevenness 62c as shown in the first embodiment. Flow will occur.

Although the heat shield layer 63 is provided in the second embodiment, the same effect can be obtained even when a heat insulating material is arranged in place of the heat shield layer 63.

FIG. 15 is a schematic view of a side cross section of the grill storage 5 according to the third embodiment of the present invention. In FIG. 15, since the blowing paths of the heating coil 3, the substrate case 8, and the blowing means 10 arranged below the top plate 2 are the same as those in the first and second embodiments, the description thereof will be omitted.

The difference between the third embodiment and the second embodiment is that the door portion 6 is provided with the window portion 66 for visualizing the inside of the heating chamber 50 in the front view of the main body 1. In Example 3, the inside of the heating chamber 50 is configured such that the food 57 is directly placed on the net stand 54 placed on the saucer and cooked, but the present invention is applied regardless of the structure inside the heating chamber 50. It is possible to obtain the cooling effect of the front plate 60 regardless of the structure in the heating chamber 50. Further, since the cooling method of the door portion 6 is the same as that of the first and second embodiments, the description thereof will be omitted.

Since the frame 62 is formed of a metal plate having high thermal conductivity and covers the opening of the heating chamber 50, it is not possible to confirm the state of cooking in the heating chamber 50 through the front plate 60.

Therefore, in the third embodiment, a part of the frame 62 is cut out, and the window portion 66 is provided in the cutout part. One end of the window portion 66 is attached to the notched portion of the frame 62, and the other end is attached to the partition plate 64. That is, the window portion 66 is provided so as to be sandwiched between the frame 62 and the partition plate 64. By forming the front plate 60, the partition plate 64, and the window portion 66 with members such as heat-resistant transparent glass, it is possible to confirm the state of cooking in the heating chamber 50.

Here, as the visible area of the window portion 66 is smaller, the influence of heat radiation from the heating chamber 50 to the front plate 60 can be mitigated, so that the temperature rise of the front plate 60 can be suppressed. In this embodiment, the window portion 66 is for determining the presence or absence of cooking (ON / OFF of the upper heater 51 and the lower heater) and an abnormal time such as ignition, and mainly confirms the baking color of the food 57. It is not the purpose.

In the third embodiment, the window portion 66 is provided so as to be sandwiched between the frame 62 and the partition plate 64, so that the gap between the heat shield layer 63 can be stably secured, and the heat transfer phenomenon of cooling the front plate 60 inside the door portion 6 Can be stably configured. Further, in the grill storage 5 in which the food 57 as in Example 1 (FIG. 6) is placed on the cooking pan 58 and cooked by heating, the upper heater 51 and the lower heater, which are heat sources, radiate toward the window 66. By arranging the cooking pan at a position that blocks the radiant energy, the influence of heat radiation from the heating chamber 50 to the front plate 60 can be mitigated, so that the temperature rise of the front plate 60 can be suppressed.

In the third embodiment, the window portion 66 is provided between the frame 62 and the partition plate 64, but the partition plate 64 is not provided and the window portion is provided between the front plate 60 and the frame 62 (in the space of the box body). May be provided.

FIG. 16 is an exploded perspective view of the cooking cooker Z according to the fourth embodiment of the present invention, and FIG. 17 is a schematic view of a front cross section of the grill storage 5 in FIG. 16 near the door side. In FIG. 16, the difference from the first embodiment is that the substrate case 8 is arranged in a plane below the heating coil 3 and brought closer to the top plate 2 side. The components of the cooking device Z of Example 4 are the same as those of Example 1.

In this configuration, the substrate 7 mounted on the substrate base 73 and the fan device 9 are arranged in a plane above the grill storage 5 on the lower left side of the main body 1.

Each of the substrates 7 is covered with a substrate case 8, a fan device 9 is arranged side by side with the substrate case 8, a heating coil 3 and a display unit P1 and the like are installed above them, and a lid is provided from above. The top plate 2 is installed in. The heating coil 3 is arranged on the downstream side of the fan device 9, and after the cooling air blown from the fan device 9 cools the substrate 7 in the substrate case 8, each of the heating coils 3 passes through the discharge portion D in the front corner of the main body. It is configured to cool the heating coil 3.

Further, an intake port 11a is provided below the operation panel P2. When the grill storage 5 is used, the hot air or the like becomes convection that generates an updraft, so that the temperature distribution in the main body 1 is also high above and tends to stay.

Further, since the heating coil having the highest heat resistance allowable temperature in the main body is arranged on the upper surface (top plate) side of the main body, the upper surface side of the main body 1 becomes high temperature. Therefore, even in the kitchen in which the main body 1 is housed, heat leakage from the outer shell of the main body tends to cause the temperature on the upper side to become high, so that the intake port on the lower side is less affected by the temperature rise. That is, by providing the intake port 11a on the front side of the main body 1 or on the side surface close to the front side, the outside air having a low temperature can be sucked and blown by the blowing means 10.

Further, since the operation panel P2 is a part that the user directly touches and operates, a configuration that suppresses the surface temperature is indispensable. Therefore, the ambient temperature of the operation panel P2 is also low, and if the intake port 11a is provided below the operation panel P2, the air blowing means 10 can easily obtain air at a low temperature.

As shown in FIG. 17, in the cooking cooker Z of this embodiment, since the substrate case 8 is arranged on the top plate 2 side above the main body 1, a wide space is provided on the side of the grill storage 5, and the blowing means 10 and the blowing air are provided. The duct 11 can be easily arranged. By using a fan composed of a large-diameter impeller, the ventilation means 10 can suppress the rotation speed of the impeller that achieves the target cooling air volume, and can blow air with low noise to improve user comfort. it can.

Further, the ventilation duct 11 is lower because the ventilation resistance can be reduced and the load of the ventilation means can be reduced by expanding the area of the intake port such as the side surface or the front surface (see FIG. 16) on the right side of the main body 1 for the intake port 11a. It is promoted to noise. Further, since the rotation axis of the blower means 10 is arranged so as to be in the horizontal direction, the air flow can be smoothly flowed without being bent, and noise can be reduced. Here, the intake port 11a may be provided on any of the front surface, the side surface, and the bottom surface as long as it is near the front surface of the main body 1 and far from the grill storage 5. In addition, the position of the blower means 10 is not limited to the bottom of the main body 1, and may be set to an arbitrary position below the substrate 7 on which the electronic components are mounted.

Further, since the air duct 11 can be arranged apart from the parts in the substrate case 8 that generates high heat, the temperature rise of the cooling air due to the heat leakage of the main body 1 can be suppressed.

In each of the above-described embodiments, the example of the cooking cooker Z in which the grill storage 5 is arranged on the left side of the main body 1 and the operation panel P2 is arranged on the right side has been described, but the present invention is not limited to this arrangement. For example, the grill storage 5 may be arranged in the central portion so that the side surface of the frame 62 of the door portion 6 faces the operation panel P2 and the decorative panel.

Further, in each embodiment of the present invention, the exhaust openings 62a are provided on both the left and right sides of the frame 62, but either the left or right side may be used. The present invention is not limited to the above-described examples, and includes various modifications. The above-described examples have been described in detail in order to explain the present invention in an easy-to-understand manner, and are not necessarily limited to those having all the described configurations.

1 ... Main body, 2 ... Top plate, 3 ... Heating coil, 5 ... Grill storage, 6 ... Door part, 7 ... Board, 8 ... Board case, 10 ... Blower means, 11 ... Blower duct, 11a ... Intake port, 11b ... Discharge port, 15 ... fitting part, 50 ... heating chamber, 50a ... flange part, 51 ... upper heater, 52 ... lower heater, 53 ... saucer, 54 ... net stand, 57 ... food, 58 ... cooking pan, 59 ... exhaust Duct, 60 ... front plate, 60a ... air passage, 61 ... door base, 61a ... handle, 61b, 62b ... intake opening, 61d ... rib, 62 ... frame, 62a ... exhaust opening, 63 ... heat shield layer, 64 ... partition plate, 65 ... packing, 66 ... window, 68 ... gap (air duct), 99 ... air flow

Claims (11)

It is provided with a main body, a pot mounting portion on the upper surface of the main body on which a pot to be cooked is placed, and a grill storage located below the pot mounting portion.
The grill storage includes a heating chamber, a door portion that covers the opening of the heating chamber, a food placing portion that stores food in the heating chamber, and a heating means for heating the food.
The door portion is a box body having a space inside, and includes an intake opening formed in the box body and an exhaust opening located above the intake opening.
A ventilation means for cooling the door portion was provided on the side of the grill storage, and the ventilation means supplied cooling air to the intake opening to form a flow from the lower side to the upper side in the space inside the box. A featured cooker. In claim 1,
The cooking device is characterized in that the blowing means is arranged below the main body. In claim 1,
A flange portion facing the door portion is provided outside the opening of the heating chamber, a gap is provided between the flange portion and the door portion facing the flange portion, and the gap and the exhaust are provided. A cooking device characterized by communicating with an opening. In claim 1,
A fitting portion for accommodating the box body is formed on the front side of the main body when the door portion is closed, and the exhaust opening is communicated with the gap between the door portion and the fitting portion. Characterized cooking machine. In claim 3,
A cooking cooker characterized in that the gap is formed by the unevenness of the flange portion. In claim 3,
A cooking cooker characterized in that the gap is formed by the unevenness of the door portion. In claim 3,
A cooking cooker characterized in that the gap is formed of a packing provided between the flange portion and the door portion. In any one of claims 3 and 5 to 7,
A cooking cooker characterized in that the flange portion below the heating chamber is provided with a discharge port communicating with the air blowing means, and the discharge port is arranged so as to face the intake opening. In claim 8,
A cooking cooker characterized in that a partition plate for dividing the space into a heating chamber side and a handle side is provided in the box body, and the intake opening and the exhaust opening are provided in the space on the handle side. .. In claim 9,
A cooking device characterized in that the box body is provided with a window portion for observing the heating chamber. In claim 10,
The food placing portion is a deep dish-shaped cooking pan, and the cooking pan is arranged at a position that blocks radiant energy radiated from the heating means toward the window portion.

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