JP2022036530A - Heating cooker - Google Patents

Abstract

To provide a heating cooker that reduces heat transferred to a door from the inside of a heating chamber, and improves a cooling effect in the door.SOLUTION: A heating cooker comprises a drawer type grill chamber. The grill chamber comprises a heating chamber comprising a heater and a front opening, and a door for closing the opening of the heating chamber, and capable of moving in a front-back direction. The door comprises a partition member for partitioning an internal space of the door into a first air passage on a front side and a second air passage on a rear side, an air intake port provided in a lower part of the door, and for taking outside air into the first air passage and the second air passage, and an exhaust port provided in an upper part of the door, and for exhausting air from the first air passage and the second air passage.SELECTED DRAWING: Figure 5

Description

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

Most of the grills built into the cooking cooker can heat food on both sides at the same time by using heat sources such as sheathed heaters and gas burners installed above and below the heating chamber. In addition to grill cooking that heats meat and fish with the radiant heat of the heat source, this grill is also used for oven cooking that heats pizza, sweets, cakes, etc. by finely controlling the temperature in the heating room. To.

A general grill has an opening of a heating chamber on the front side of the cooking device, and a door is provided so as to cover the opening. Therefore, in order for the user to store food in the grill, it is necessary to pull the handle of the door to open the opening of the heating chamber. When cooking in the grill is started, the temperature in the heating chamber rises due to the heat from the heat source, and the temperature of the door also rises accordingly. During cooking, the outer surface temperature of the door may reach a high temperature of 100 ° C or higher, but the handle has a heat insulating structure, and the temperature is such that there is no danger even if the user touches it when opening or closing the door. It is kept in.

On the other hand, it is necessary to provide the door with a viewing window for visually recognizing the cooking condition in the heating chamber and abnormalities such as food ignition, and heat-resistant glass having high transparency is often used for this viewing window. Doors with a viewing window become hot due to the heat from the heat source, so safety is improved by providing an air passage inside the door to cool it air or insulate it to suppress the rise in door temperature. The technology to plan is proposed.

For example, in Patent Document 1, a door having a handle to open and close the opening of the grille is provided, and this door is composed of an inner wall facing the opening and an outer wall facing the outside, and is between the inner and outer walls. Disclosed is a technique in which an introduction hole and an exhaust hole for allowing air to flow in the air layer formed in the above are provided.

Further, Patent Document 2 includes a grill door that covers the opening of the grill storage, and the grill door is provided with a glass door front plate made of glass and a metal front plate holding member that holds the grill door front plate. Disclosed is a technique in which an air insulating layer is provided between a glass door front plate and a front plate holding member at predetermined intervals.

Japanese Unexamined Patent Publication No. 2006-20831 Japanese Unexamined Patent Publication No. 2009-213684

As described above, in the technique described in Patent Document 1, the air layer inside the door is provided with an introduction hole and an discharge hole so that the air layer flows by natural convection, but the air flow is the outer wall temperature. Therefore, there is a trade-off relationship 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 higher the door temperature, the more the flow of the air layer is promoted. Therefore, when the door temperature drops to some extent, the flow of the air layer due to natural convection becomes small, and the heat transfer also becomes small. This means that if only the flow of the air layer due to natural convection is used, the temperature of the door will not drop sufficiently and will be saturated.

Further, in the technique described in Patent Document 2, the heat to the front plate of the grill door is blocked by providing an air heat insulating layer, but the front plate holding member during cooking is 150 ° C to 200 ° C or higher. Therefore, the air insulation layer having a thickness of about 10 mm to 20 mm was insufficient to lower the temperature of the front plate of the grill door. When using a low thermal conductivity such as an air insulation layer, the temperature of the grill door front plate is determined by the temperature gradient due to the thermal conductivity from the temperature of the front plate holding member, and the grill door front plate and front plate holding. The temperature of the front plate of the grill door decreases in proportion to the distance of the members. With a heating cooker, it is difficult to secure a sufficient distance between the front plate of the grill door and the front plate holding member due to restrictions on the installation space. Therefore, the distance between the front plate of the grill door and the front plate holding member forming the air insulation layer is about 10 mm to 20 mm, and the heat transferred from the front plate holding member to 150 ° C to 200 ° C or more during cooking to the front plate of the grill door. It was not possible to sufficiently lower the temperature of the front plate of the grill door by shutting off.

An object of the present invention is to provide a cooking device capable of suppressing heat transferred from a heating chamber to a front plate of a door and lowering the temperature of the front plate of the door in a grill chamber incorporated in the cooking device.

In order to achieve the above object, the cooking device of the present invention is a cooking device provided with a pull-out type grill, and the grill is a heating chamber having a heater and a front opening, and a front surface of the heating chamber. The door comprises a door that can be moved in the front-rear direction and that closes the opening, and the door has a partition member that divides the internal space of the door into a front first air passage and a rear second air passage, and a lower portion of the door. An intake port provided in the first air passage and the second air passage to take in outside air, and an exhaust port provided in the upper part of the door to exhaust air from the first air passage and the second air passage. , Prepared.

According to the cooking device of the present invention, it is possible to provide a cooking device capable of suppressing heat transferred from the heating chamber to the front plate of the door and lowering the temperature of the front plate of the door.

Perspective view of the cooking device of Example 1 An exploded perspective view of the cooking device of Example 1. Front sectional view cut along the line AA shown in FIG. Side sectional view cut along the line BB shown in FIG. Schematic diagram of the side sectional view of the grill Schematic diagram of the grill storage seen from above An exploded perspective view of the door Modification 1 of FIG. Modification 2 of FIG. Schematic diagram of the side sectional view of the grill of Example 2 Schematic diagram of the side sectional view of the grill of Example 3 Schematic diagram of the grill storage seen from the upper surface of Example 4

Examples of the cooking device of the present invention will be described in detail with reference to the drawings as appropriate. In the following, as an example of the heating cooker, a built-in type IH cooking heater equipped with a grill storage is illustrated, but if the cooker is equipped with a grill storage, a stationary type IH cooking heater, or a built-in type or a stationary type is used. The present invention can also be applied to a type of gas stove.

First, the overall configuration of the cooking device Z according to the first embodiment of the present invention will be outlined, and then the detailed structure of the grill storage 5 will be described.

<Overall configuration of cooker Z>
The heating cooker Z of this embodiment has an IH (Induction Heating) function that generates an eddy current at the bottom of a metal pot placed on the upper surface and heats the metal pot itself by Joule heat due to the eddy current, and stores the cooking device Z in a heating chamber. It is a cooker with a grill function that heats the cooked food with the eddy current of the heater. As shown in FIG. 1 and the like, in the following, each direction of front-back, up-down, left-right is defined with reference to the line of sight of the user facing the cooking device Z.

FIG. 1 is a perspective view of the cooking device Z, and FIG. 2 is an exploded perspective view of the cooking device Z. As shown in both figures, the cooking device Z is a cooking device including a main body 1, a top plate 2, a heating coil 3, a substrate case 8, and a drawer-type grill storage 5.

The main body 1 is a housing having an outer shell corresponding to a space (predetermined left-right width, front-rear width, height) in which the cooking cooker Z is installed, and has a box shape (concave shape) with an open upper portion. Inside the main body 1, a grill storage 5 is arranged on the left side and a substrate case 8 is arranged on the right side. Further, a heating coil 3, a display unit P1, and the like are installed above the grill storage 5 and the substrate case 8, and a top plate 2 is installed so as to cover the upper surface opening of the main body 1.

The top plate 2 includes a three-mouth pot mounting portion 21 corresponding to the installation positions of the three heating coils 3, an operation unit P0 for setting the heating condition of the metal pot mounted on the pot mounting portion 21, and the operation unit P0. It has an exhaust opening H2. The exhaust opening H2 is an outlet of an air passage starting from an exhaust duct 59 of the grill storage 5 described later and an intake opening H1, and is arranged behind (right side / left side) of the top plate 2.

On the left side of the front surface of the main body 1, a door 6 that opens and closes the grill 5 by sliding back and forth is arranged. The details of the door 6 will be described later. Further, on the front right side of the main body 1, an operation panel P2 for mainly setting the heating condition of the grill storage 5 and a power switch P3 for turning on / off the main power supply are arranged.

The board case 8 is a case in which an electric component such as a board 7 is housed. A fan device 9 for cooling is provided on the back side of the board case 8, and outside air is sucked from the intake opening H1 on the back of the main body 1 and arranged in the board 7 laminated in the board case 8 and downstream thereof. It is configured to supply cooling air to the heated coil 3.

<Structure of grill storage 5>
FIG. 3 is a front sectional view of the cooker Z cut along the line AA shown in FIG. 1, and FIG. 4 is a side sectional view of the cooker Z cut along the line BB shown in FIG. It is a figure. As shown in both figures, the grill 5 of the present embodiment includes a box-shaped heating chamber 50 provided in the front opening for loading and unloading the food 57. The heating chamber 50 is configured by, for example, assembling a plurality of members obtained by forming a plate made of an aluminum alloy into a predetermined shape by press working with screws or the like.

In the heating chamber 50, the food 57 is stored in the deep dish-shaped cooking pan 58 placed on the net stand 54 and cooked. The cooking pan 58 is a deep dish formed of, for example, a material such as aluminum in a rectangular shape in a top view, and has a surface coated with a fluorine coating agent or the like.

An upper heater 51 and a lower heater 52 are installed in the heating chamber 50 so as to sandwich the cooking pan 58, and by controlling the on / off of both heaters, the upper and lower surfaces of the food 57 in the cooking pan 58 can be simultaneously pressed. , Or can be heated alternately. The upper heater 51 and the lower heater 52 are heat sources that utilize radiant heat such as a sheathed heater and an electric heater.

In the grill storage 5, the door 6 for closing the front opening of the heating chamber 50 slides and moves in the front-rear direction by the pair of door rails 56 provided on the lower left and right sides of the heating chamber 50. The door 6 has a width and height larger than the front opening of the heating chamber 50, and a flange portion 50a (see FIG. 2) extending in the vertical direction is configured on the front side of the heating chamber 50. The structure is such that the front opening of the heating chamber 50 can be airtight by bringing the flange portion 50a into substantially surface contact with the 6. A rubber-like packing 67 is provided on the contact surface between the door 6 and the flange portion 50a to improve the airtightness of the front opening of the heating chamber 50. In conjunction with the slide of the door 6 using the door rail 56, the net stand 54 for placing the cooking pan 58 also slides in the front-rear direction. Further, the door 6 is removable, and if it becomes dirty, it can be removed from the grill storage 5 and washed.

An exhaust duct 59 for exhausting oil smoke, steam, etc. in the heating chamber 50 is provided above the back 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.

<Structure of door 6>
Next, regarding the detailed structure of the door 6 of the present embodiment, FIG. 5 which is a schematic view of a side cross section of the grill storage 5, FIG. 6 which is a schematic view of the grill storage 5 seen from above, and a perspective disassembly of the door 6. This will be described with reference to FIG. 7, which is a diagram. In the schematic diagram of FIG. 5, in order to illustrate the updraft 98 generated in the gap 68 at the boundary between the door 6 and the heating chamber 50, the distance between the back surface of the door 6 and the front surface of the heating chamber 50 is expanded from the actual distance. Although it is displayed, the actual distance (gap 68) between the two is about 1 to 2 mm remaining due to the influence of the packing 67 for airtightness and the like.

As shown in each figure, the door 6 is a box body in which the front surface is composed of a front plate 60 and a door base 61, and the back surface and the upper, lower, left and right surfaces are composed of a frame 62. Further, inside the door 6, a partition member 63 for partitioning the space in the front-rear direction is provided, and the two substantially flat plate-shaped internal spaces formed before and after the partition member 63 are the first air passage 60a and the first air passage 60a. It is used as a two-air passage 60b. The details of each will be described below.

The front plate 60 is made of heat-resistant glass, but if it is desired to keep the front plate 60 at a lower temperature, a metal plate such as a steel plate may be used.

The door base 61 is a member made of heat-resistant resin that supports the lower end of the front plate 60, and is provided with a handle 61a and an intake port 65 on the front surface. By using the door base 61 as a resin material, the handle 61a and the intake port 65 can be molded into an arbitrary shape, and the assembleability and design of the door 6 can be easily improved. Since the intake port 65, which is a common inlet for the first air passage 60a and the second air passage 60b, is molded inside the handle 61a gripped by the user when opening and closing the door 6, the intake port 65 is formed. The flow of outside air toward the user effectively cools the handle 61a that the user touches.

The frame 62 is a metal box body that supports the upper end and the left and right ends of the front plate 60, and faces the high temperature heating chamber 50. The frame 62 is, for example, a box body formed by bending the upper, lower, left and right ends of a thin metal plate such as stainless steel, with the front side open and the rear side and the upper, lower, left and right surfaces closed, and having a predetermined thickness in the front-rear direction. be. Further, an exhaust port 66, which is a common outlet for the first air passage 60a and the second air passage 60b, is provided at the upper ends of the left and right surfaces of the frame 62.

In order to improve the flow of air in the first air passage 60a and the second air passage 60b, it is desirable to make the opening areas of the intake port 65 and the exhaust port 66 as large as possible. Further, if the intake port 65 is provided near the base of the handle 61a, the intake port 65 cannot be visually recognized from the top view or the front view of the main body in the normal use of the cooking cooker Z, and the design of the cooking cooker Z can be made. The layout will not be affected.

By using the door 6 composed of the front plate 60, the door base 61, the frame 62, and the partition member 63, the front temperature of the front plate 60 is lowered, the door 6 is less likely to be burned, and the door 6 is highly safe. Will be.

<Overall cooling method of front plate 60>
Next, a method of cooling the front plate 60 as a whole in the door 6 having the above-described configuration will be described. First, the air flow around the door 6 will be described.

In the induction heating cooker Z of this embodiment, as shown in FIG. 1, when the door 6 of the grill storage 5 is closed, the front position of the front plate 60 and the operation panel P2 becomes substantially flat. ing. That is, the door 6 slides in the front-rear direction and is fitted into the main body. Therefore, in order to smoothly open and close the door 6, it is necessary to provide a gap of at least 1 to 3 mm on the top, bottom, left, and right of the door 6.

When cooking in the grill 5 is started, the air temperature in the heating chamber 50 also rises to 200 ° C. or higher due to the upper heater 51 and the lower heater 52 heated to 500 ° C. or higher, and accordingly, the wall surface of the heating chamber 50 The integrally molded flange portion 50a and the frame 62 of the door 6 covering the front opening of the heating chamber 50 also have a high temperature of 100 ° C. or higher. Since the frame 62 is made of a metal having high thermal conductivity, it receives heat from the high temperature air in the heating chamber 50 and heat through the flange portion 50a, and receives not only the flat surface on the heating chamber 50 side but also the left and right sides. The whole including the side surface becomes hot.

When both the flange portion 50a and the frame 62 become hot, the air in the gap 68 between them and the air in the lateral gap of the frame 62 are warmed, and as shown in FIGS. 5 and 7, the low temperature outside air around the door 6 is warmed. An updraft 98 is generated by natural convection (so-called stack effect) caused by a large temperature difference with.

As shown in FIG. 7, since the exhaust port 66, which is a common outlet of the first air passage 60a and the second air passage 60b, is arranged on the upper side surface of the frame 62, an updraft is arranged on the side of the frame 62. When 98 is generated, the air in the first air passage 60a and the second air passage 60b is attracted to the outside through the exhaust port 66. Further, since the intake port 65, which is a common inlet of the first air passage 60a and the second air passage 60b, is provided below the door 6, the amount of air corresponding to the amount of air flowing out from the exhaust port 66 is increased. It is supplied from the intake port 65 to the first air passage 60a and the second air passage 60b.

That is, when the updraft 98 is generated on the side of the frame 62, the air flows 99a and 99b from the intake port 65 to the exhaust port 66 are generated inside the first air passage 60a and the second air passage 60b. Low-temperature outside air is continuously taken into the first air passage 60a and the second air passage 60b, and the entire front plate 60 is cooled.

In the door 6, the wall temperature of the first air passage 60a and the second air passage 60b also rises due to the high temperature heating chamber 50, so that the natural convection generated by the rise of the wall temperature assists the exhaust from the exhaust port 66. Therefore, the entire front plate 60 can be efficiently cooled.

Further, since the frame 62 constituting the back surface side of the second air passage 60b is close to the heating chamber 50, the wall surface temperature is higher than the wall surface temperature constituting the first air passage 60a. As a result, the air flow 99b in the second air passage 60b becomes a natural convection stronger than the air flow 99a in the first air passage 60a, so that the air flow in the second air passage 60b is on the upstream side of the exhaust port 66. By attracting the air flow 99a of the first air passage 60a by 99b, the low temperature outside air is efficiently supplied to the first air passage 60a having the front plate 60 as the front wall surface.

As described above, in the configuration of the present embodiment, the temperature difference between the flange portion 50a and the outside air is a factor that determines the strength of the updraft 98 around the door 6. Therefore, the larger the temperature difference between the flange portion 50a and the outside air, the larger the temperature difference. A strong updraft 98 can be generated. Then, an air flow 99a that can sufficiently cool the front plate 60 that the user may come into contact with by the attractive action of the updraft 98 and the air flow 99b in the second air passage 60b is provided in the first air passage 60a. Can be generated.

Here, as illustrated in FIG. 7, when the intake port 65 is provided in the center below the front of the door 6 and the exhaust port 66 is provided above the left and right side surfaces of the door 6, the first air passage 60a and the second wind Since the air flows 99a and 99b of the passage 60b tend to stay in the center of the front view, it is difficult to cool the central portion of the partition member 63 and the front plate 60, but the heat conduction of the partition member 63 and the front plate 60 causes insufficient cooling. As a result, a large temperature distribution does not occur because it is relaxed. However, in order to further relax this temperature distribution, ribs (not shown) may be provided in the first air passage 60a and the second air passage 60b to guide the air flows 99a and 99b to the center side. ..

As described above, in the heating cooker of the present embodiment, the low temperature outside air is efficiently drawn into the first air passage 60a from the intake port 65 by the attraction action at the exhaust port 66 and the second air passage 60b of the door 6. The front plate 60 constituting the front wall surface of the first air passage 60a and the handle 61a of the door base 61 can be cooled.

(Modification 1)
FIG. 8 is a modification of FIG. 5, in which a planar heat insulating member 63a is attached to the surface of the partition member 63. As a result, the amount of heat transfer in the front-rear direction from the heating chamber 50 toward the front plate 60 is reduced. The heat insulating member 63a may be a heat insulating material such as glass wool, or may form an air heat insulating layer in a box-shaped space. Since the door 6 may be removed and cleaned, it is desirable to have an air insulation layer. Further, the heat insulating member 63a may be provided on the second air passage 60b side.

In this modification, the air flow 99b of the second air passage 60b that contributes to cooling is dominated by the wall surface of the frame 62 that has the highest temperature in the door 6, so even if the heat insulating member 63a is arranged on the partition member 63. The change in convective strength is small. FIG. 8 shows that the temperature of the partition member 63 is reduced by reducing the amount of heat transferred from the frame 62 to the partition member 63 via the air flow 99b of the second air passage 60b, and the temperature of the front plate 60 thereafter is reduced. It is something to suppress.

Although the partition member 63 and the heat insulating member 63a are separate bodies in FIG. 8, the partition member 63 may be formed of a heat-resistant resin so that the partition member 63 itself has the function of the heat insulating member 63a.

(Modification 2)
FIG. 9 is a modification of FIG. 8, in which windows 69a and 69b having a size of about 10 mm square are provided in front of and behind the second air passage 60b in FIG. In FIG. 5, the front plate 60 may be heat-resistant glass or a metal plate, but here, the front plate 60 is made of transparent heat-resistant glass. With this configuration, the state of the food 57 cooked in the heating chamber 50 can be easily observed through the windows 69a and 69b and the front plate 60 which is transparent heat-resistant glass. If part or all of the windows 69a and 69b are above the edge of the cooking pan 58, the baking color of the food 57 being heated can be confirmed. In the heating chamber 50, the visibility can be improved by the ease of red heating of the upper heater 51 and the lighting member (not shown) such as an LED arranged separately.

Since the windows 69a and 69b have higher emissivity and are easier to absorb heat than the metal frame 62, the smaller the area, the smaller the heat transfer to the front plate 60 side. Therefore, in order to confirm the baking condition of the food 57, it is desirable to arrange it above the cooking pan 58. Further, if it is necessary to confirm an abnormal state such as food ignition in the heating chamber 50, the windows 69a and 69b may be configured in a small area, and the arrangement may be arbitrary.

<Grill cooking operation>
Next, the cooling of the door 6 during the actual grill cooking will be specifically described with reference to FIGS. 1 to 6. Here, a case where the food 57 placed on the cooking pan 58 of the heating chamber 50 is cooked will be described as an example.

First, the user pulls the door 6 forward to open the front opening of the heating chamber 50, puts the cooking pan 58 on which the food 57 is placed into the heating chamber 50, and then uses the operation panel P2 to set the cooking temperature and time. Set or set a preset automatic cooking menu, and press the cooking button on the operation panel P2 to start grill cooking. Then, at the start of cooking, the upper heater 51 or the lower heater 52 is energized to heat the food 57.

During heating, the wall surface temperature of the heating chamber 50 rises, and the temperature of the flange portion 50a of the heating chamber and the frame 62 of the door 6 also rises due to the hot air. This hot air creates a strong upward updraft 98 around the door 6. The updraft 98 flows through the gap outside the frame 62. The frame 62 is provided with an exhaust port 66 in accordance with the gap through which the updraft 98 flows, and a fast flow is generated in the vicinity of the exhaust port 66. Therefore, the inside of the exhaust port 66 (first air passage 60a, second air passage 60b) becomes a negative pressure, and the updraft 98 attracts the air in the first air passage 60a and the second air passage 60b to the outside. Causes. Therefore, due to the attractive action at the exhaust port 66, outside air is sucked from the intake port 65 below the door base 61, the front plate 60 is cooled, and the exhaust port 66 is connected to the exhaust port 66 via the first air passage 60a and the second air passage 60b. The air flows opposite.

On the other hand, since the temperature of the frame 62 gradually rises during cooking, natural convection due to the temperature difference gradually appears from the second air passage 60b between the frame 62 near the heating chamber 50 and the partition member 63, and intake air is taken. The air flow 99 flows into the door 6 from the port 65, and an air flow 99b toward the exhaust port 66 is generated. Further, the temperature of the partition member 63 gradually rises due to the high temperature air flow 99b of the second air passage 60b, and the air flow 99a due to natural convection is also generated in the first air passage 60a between the partition member 63 and the front plate 60. The updrafts 98, airflows 99a, and 99b due to the natural convection of both inside and outside the frame 62 cause a strong flow in the first air passage 60a and the second air passage 60b, and the temperature rise of the front plate 60 can be reduced. can.

That is, since the heating chamber 50 and the above-mentioned updraft are generated in relation to each other due to the use of the heating chamber 50, the temperature of the front plate 60 is unlikely to rise unless the heating chamber 50 is at a high temperature, and the heating chamber 50 is at a high temperature. The temperature of the front plate 60 is lowered by the moderately strong updraft 98 and the air currents 99a and 99b.

Since these phenomena continue even after the end of cooking in the heating chamber 50 and after the end, the door 6 can be cooled efficiently.

As described above, according to the heating cooker of the present embodiment, by using the updraft 98 generated in the gap around the door 6, a sufficient air flow 99a is provided in the air passage 60a of the door 6. It can be generated and the temperature of the front plate 60 can be efficiently cooled.

Next, the cooking apparatus of Example 2 will be described. It should be noted that the common points with the first embodiment are omitted.

FIG. 10 is a schematic view of a side sectional view of the grill of the present embodiment, and the arrangement of the exhaust port is different from that of the first embodiment. That is, in the first embodiment, the exhaust port 66 shared by the first air passage 60a and the second air passage 60b is provided, but in this embodiment, the first air passage 60a is on the side surface of the door 6. An exhaust port 66a is provided, and a second exhaust port 66b is provided on the upper surface of the door 6 with respect to the second air passage 60b.

As a result, the air flows 99a and 99b of the first air passage 60a and the second air passage 60b are independent of each other inside the door 6, and exhaust interference does not occur. Further, as in the present embodiment, the arrangement of the first exhaust port 66a and the second exhaust port 66b is separated from the side surface of the frame 62 upward, so that both air flows 99a and 99b become smooth.

Next, the cooking apparatus of Example 3 will be described. It should be noted that the common points with the above embodiments are omitted.

FIG. 11 is a schematic side sectional view of the grill of the present embodiment, and the arrangement of the intake port and the exhaust port is different from that of the first embodiment. That is, in the above embodiment, the intake port 65 shared by the first air passage 60a and the second air passage 60b is provided, but in this embodiment, the first intake port 65a and the first air passage 65a are provided with respect to the first air passage 60a. An exhaust port 66a is provided, and a second intake port 65b and a second exhaust port 66b are provided for the second air passage 60b. Further, both the first exhaust port 66a and the second exhaust port 66b are arranged on the side surface of the door 6, and the second intake port 65b is arranged on the bottom surface of the door 6.

As a result, the air volume balance between the first air passage 60a and the second air passage 60b can be easily adjusted by the ratio of the inlet areas of the first intake port 65a and the second intake port 65b, and the inlet area is expanded to expand the front plate 60. Cooling efficiency can be improved. Further, the first intake port 65a and the second intake port 65b are arranged on different surfaces of the door 6 to avoid interference of intake air.

In this embodiment, by providing intake / exhaust ports individually for the first air passage 60a and the second air passage 60b, independent flows are configured in the first air passage 60a and the second air passage 60b, and other air passages 60b are configured. The front plate 60 can be efficiently cooled without being affected by the flow.

Next, the cooking apparatus of Example 4 will be described. It should be noted that the common points with the above embodiments are omitted.

FIG. 12 is a schematic view of the grill cabinet seen from the upper surface of the present embodiment, and the arrangement of the intake port and the exhaust port is different from that of the above embodiment. That is, in this embodiment, the first intake port 65a of the first air passage 60a is provided in front of the lower part of the handle 61a, and the first exhaust port 66a is provided in the upper part of the left side surface of the door 6. Further, the second intake port 65b of the second air passage 60b is provided on the bottom surface of the door 6, and the second exhaust port 66b is provided on the upper part of the right side surface of the door 6.

As a result, the first air passage 60a from the first intake port 65a at the lower front of the door 6 to the first exhaust port 66a at the upper left, and the second exhaust port 66b at the bottom right of the door 6 to the second exhaust port 66b at the upper right. The second air passage 60b to reach can be completely separated, and the modes of the air flows 99a and 99b in each air passage can be simplified. As a result, the fluid loss due to the diversion is reduced in the first air passage 60a and the second air passage 60b, and the air easily flows with a large air volume efficiently.

The present invention is not limited to the above-mentioned examples, and includes various modifications. The above-mentioned 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. Further, it is possible to replace a part of the configuration of one embodiment with the configuration of another embodiment, and it is also possible to add the configuration of another embodiment to the configuration of one embodiment. Further, it is possible to add, delete, or replace other configurations with respect to the configurations of each embodiment.

1 ... Main body, 2 ... Top plate, 3 ... Heating coil, 5 ... Grill storage, 6 ... Door, 7 ... Board, 8 ... Board case, 50 ... Heating chamber, 50a ... Flange, 51 ... Top heater, 52 ... Bottom Heater, 53 ... saucer, 54 ... net stand, 57 ... food, 58 ... cooking pan, 59 ... exhaust duct, 60 ... front plate, 60a ... first airflow, 60b ... second airflow, 61 ... door base, 61a ... Handle, 62 ... Frame, 63 ... Partition member, 63a ... Insulation member, 65 (65a, 65b) ... Intake port, 66 (66a, 66b) ... Exhaust port, 67 ... Packing, 68 ... Gap (air passage), 69a , 69b ... window, 98 ... updraft, 98 ... updraft, 99 ... airflow

Claims (10)

A cooker with a drawer-type grill
The grill storage
A heating chamber with a heater and a front opening,
A door that is movable back and forth, which closes the front opening of the heating chamber, is provided.
The door is
A partition member that divides the internal space of the door into a first air passage on the front side and a second air passage on the rear side.
An intake port provided at the bottom of the door to take in outside air into the first air passage and the second air passage,
An exhaust port provided on the upper part of the door to exhaust air from the first air passage and the second air passage,
A cooking device characterized by being equipped with. In the cooking device according to claim 1,
The exhaust port is a cooking device, characterized in that it is installed at a position facing a gap between the heating chamber and the door when the front opening of the heating chamber is closed by the door. In the cooking device according to claim 2.
A first exhaust port is provided for the first air passage.
A cooking device characterized in that a second exhaust port is provided for the second air passage. In the cooking device according to claim 3,
The first exhaust port is provided on the side surface of the door.
A cooking device characterized in that the second exhaust port is provided on the upper surface of the door. In the cooking device according to claim 3,
The first exhaust port is provided on one side of the door and is provided.
The second exhaust port is a heating cooker provided on the other side surface of the door. In the cooking device according to claim 3,
A first intake port is provided for the first air passage, and the first air passage is provided.
A cooking device characterized in that a second intake port is provided for the second air passage. In the cooking apparatus according to claim 6,
The first intake port is provided on the front surface of the door.
A cooking device characterized in that the second intake port is provided on the lower surface of the door. In the cooking device according to any one of claims 1 to 7.
A cooking cooker characterized in that a heat insulating member is provided on the partition member. In the cooking device according to any one of claims 1 to 7.
A cooking device characterized in that the partition member is composed of a heat insulating member. In the cooking device according to any one of claims 1 to 7.
A cooking device characterized in that a window portion is provided in the partition member.

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