JP2022143775A - Cooker - Google Patents

Abstract

To provide a cooker capable of suppressing heat deformation of the bottom surface of a cooking box to maintain adhesion between the bottom surface of the cooking box and a plane heater, to suppress deterioration of heat conductivity efficiency from a lower heater to the bottom surface of the cooking box and radiation heat efficiency from the bottom surface of the cooking box to a cooking container, in a case of employing a grill unit structure in which the bottom surface of the cooking box and the lower heater are in contact.SOLUTION: A cooker comprises a cooking box that stores food to be cooked, a door that opens and closes a front opening of the cooking box, and a lower heater arranged in contact with the lower surface of the bottom surface of the cooking box. The upper surface of the bottom surface of the cooking box is provided with a ridge-shaped protrusion, and a recess lower than the protrusion, and the lower surface of the recess and the lower heater are in contact.SELECTED DRAWING: Figure 4

Description

TECHNICAL FIELD The present invention relates to a heating cooker incorporating a grill unit.

Some conventional induction heating cookers (IH cooking heaters) incorporate a grill unit used for cooking grilled fish or the like. When grilled fish or the like is cooked using the grill unit, the inside of the cooking chamber becomes dirty with oily smoke and the like, so it is necessary to clean the inside of the cooking chamber from time to time. In recent years, in order to improve the cleanliness of the cooking chamber, the bottom of the cooking chamber has been flattened, and the lower heater is placed below the flat bottom to prevent oily smoke from adhering to the lower heater, Heating cookers with easy-to-clean bottom surfaces have been proposed.

For example, in paragraph 0038 of Patent Document 1, "In the heating cooker 1, a heater 6 positioned below the bottom surface of the cooking chamber 3 is provided, and the heat of the heater 6 causes the bottom surface of the cooking chamber 3 to rise. Furthermore, the pan 4 is heated by heat conduction and radiant heat from the bottom surface of the cooking chamber 3, and the food 2 is heated by heat conduction from there." FIG. 14 of the document discloses a heating cooker in which a flat heater is brought into contact with the lower surface of the bottom surface of the cooking chamber.

JP 2012-220146 A

As in the heating cooker in FIG. 14 of Patent Document 1, if a flat heater is in contact with the lower surface of the bottom surface of the cooking chamber, the heat of the flat heater can be efficiently transmitted to the bottom surface of the cooking chamber, so that the heat can be transferred to the pan. It can increase the efficiency of conduction and radiant heat.

However, when it is desired to increase the amount of heat generated by the planar heater, the bottom surface of the cooking chamber, which has reached a higher temperature, may be deformed by thermal stress, and the adhesion between the bottom surface of the cooking chamber and the planar heater may deteriorate. If a gap is formed between the bottom surface of the cooking chamber and the planar heater, the efficiency of heat conduction from the planar heater to the cooking chamber is degraded in the vicinity of the gap, and the efficiency of heat radiation from the cooking chamber to the tray is also degraded. When such deterioration in heat conduction efficiency and heat radiation efficiency occurs, there is a possibility that even if the heat generation amount of the flat heater is increased, it may not be possible to properly perform cooking.

Therefore, in the present invention, when adopting a grill unit structure in which the bottom surface of the cooking chamber and the lower heater are in contact with each other, the thermal deformation of the bottom surface of the cooking chamber is suppressed to maintain the close contact between the bottom surface of the cooking chamber and the planar heater. It is an object of the present invention to provide a heating cooker capable of suppressing deterioration of efficiency of heat conduction from a heater to the bottom surface of a cooking chamber and of radiant heat efficiency from the bottom surface of the cooking chamber to a cooking container.

In order to solve the above problems, the heating cooker of the present invention comprises a cooking chamber for storing food to be cooked, a door for opening and closing the front opening of the cooking chamber, and a lower heater disposed in contact with the lower surface of the bottom surface of the cooking chamber. and, on the upper surface of the bottom surface of the cooking chamber, a ridge-shaped protrusion and a recess lower than the protrusion are provided, and the lower surface of the recess and the lower heater are in contact. did.

According to the heating cooker of the present invention, when adopting a grill unit structure in which the bottom surface of the cooking chamber and the lower heater are in contact with each other, the thermal deformation of the bottom surface of the cooking chamber is suppressed, so that the contact between the bottom surface of the cooking chamber and the flat heater is achieved. It is possible to suppress the deterioration of the efficiency of heat conduction from the lower heater to the bottom surface of the cooking chamber and the efficiency of radiant heat from the bottom surface of the cooking chamber to the cooking container.

1 is an external perspective view showing a state in which a heating cooker of one embodiment is incorporated in a system kitchen; FIG. 1 is an external perspective view of a grill unit of one embodiment; FIG. 1 is a longitudinal sectional view of a grill unit of one embodiment; FIG. The top view which looked at the bottom of the cooking chamber of the grill unit of one Example. The perspective plan view which abbreviate|omitted illustration of the cooking chamber bottom of FIG. FIG. 5 is an enlarged cross-sectional view for explaining a method of forming unevenness on the bottom surface of the cooking chamber in FIG. 4 ;

A heating cooker according to an embodiment of the present invention will be described below with reference to FIGS. 1 to 6. FIG.

FIG. 1 is an external perspective view showing a state in which a heating cooker 10 according to one embodiment of the present invention is incorporated in a system kitchen. The heating cooker 10 illustrated in FIG. 1 is a built-in type IH cooking heater, but the present invention may be applied to a stationary IH cooking heater.

<heat cooker 10>
The heating cooker 10 of this embodiment has a grill unit 20 on the left front surface of the main body 11 for use when cooking grilled fish or the like. A top plate 12 made of a highly heat-resistant material such as crystallized glass is placed on the upper surface of the main body 11 . A plurality of pot placement portions 13 (13a, 13b, 13c) are provided on the upper surface of the top plate 12 to indicate the placement locations of objects to be heated such as metal pots. Heating coils 14 ( 14 a , 14 b , 14 c ) are provided below each of the pot rests 13 . These heating coils 14 apply a high-frequency current from an inverter circuit to generate a high-frequency magnetic field, thereby induction-heating a metal pot or the like placed on the pot mounting portion 13 . A top operation unit 15 for mainly controlling the heating coil 14 is provided on the front side of the top surface of the top plate 12 . A front operation section 16 for mainly controlling the grill unit 20 is provided on the front right side of the main body 11 .

<Grill unit 20>
FIG. 2 is an external perspective view for explaining the configuration of the grill unit 20. As shown in FIG. Here, in order to explain the configuration in an easy-to-understand manner, the front door 21 of the grill unit 20 is removed and the internal structure is drawn out. As shown here, the grill unit 20 includes a box-shaped cooking chamber 22 with an open front, a deep plate-shaped grill pan 23 on which ingredients (to be cooked) such as fish, meat, and pizza are placed, and the grill pan 23. It has a net-like grill pan holder 24 to be placed and a rail 25 for pulling out the grill pan holder 24 to the front side and returning it into the cooking chamber 22 . A door 21 (see FIG. 1) for closing the front opening 22a of the cooking chamber 22 is attached to the front side of the rail 25. As shown in FIG.

FIG. 3 is a longitudinal sectional view of the grill unit 20 with the door 21 removed and the rail 25 stored. As shown here, the grill unit 20 of this embodiment is provided with an upper planar heater 26a on the upper surface side of the top surface 22b of the cooking chamber 22 as a heater for heating the grill pan 23, and a lower planar heater 26a on the lower surface side of the bottom surface 22c. A heater 26b is provided. These heaters are, for example, planar heaters having a thickness of about 1 mm, in which a heating wire such as a nichrome wire is sandwiched between heat-resistant insulating thin plates such as mica.

The upper surface of the upper plane heater 26a is covered with an elastic upper heat insulating mat 27a (for example, glass fiber lumps having a thickness of about 5 mm), and the lower surface of the lower plane heater 26b is covered with an elastic lower heat insulating mat 27b (for example, a thickness of It is covered with a glass fiber mass of about 5 mm). This suppresses upward leakage of heat from the upper planar heater 26a and downward leakage of heat from the lower planar heater 26b.

Furthermore, the upper surface of the upper heat insulating mat 27a is covered with an upper restraining plate 28a which is a thin metal plate (stainless steel plate, etc.) having a thickness of about 1 mm, and the upper restraining plate 28a is fixed to the screw holes 22d of the top surface 22b with a plurality of screws 29. ing. Similarly, the lower surface of the lower heat insulating mat 27b is covered with a lower restraining plate 28b, which is a thin metal plate (stainless steel plate, etc.) having a thickness of about 1 mm, and the lower restraining plate 28b is fixed to the screw holes 22d of the bottom surface 22c with a plurality of screws 29. ing.

Since the upper plane heater 26a and the lower plane heater 26b of this embodiment have the characteristic of expanding during heat generation, if they are simply placed in contact with the top surface 22b or the bottom surface 22c, the top surface 22b or the bottom surface 22c will expand due to the expansion. There is a risk of peeling from. Therefore, in this embodiment, the entire upper plane heater 26a is pressed against the upper surface of the top surface 22b by the rigid upper restraining plate 28a and the elastic upper heat insulating mat 27a, and the rigid lower restraining plate 28b and the elastic lower heat insulating mat are pressed against the top surface 22b. 27b presses the entire lower planar heater 26b against the lower surface of the bottom surface 22c. As a result, even when the upper plane heater 26a or the lower plane heater 26b expands due to heat generation, it is possible to maintain close contact with the top plane 22b or the bottom plane 22c. The heat transfer efficiency to the cooking chamber 22 can be increased, and the radiant heat from the cooking chamber 22 to the grill pan 23 can be increased.

When the door 21 is closed, the rear end bottom surface of the grill pan 23 is in contact with the temperature sensor 30 projecting from the bottom surface 22c of the cooking chamber 22. As shown in FIG. Therefore, during cooking by the grill unit 20, the upper plane heater 26a and the lower plane heater 26b can be controlled based on the temperature of the grill pan 23 measured by the temperature sensor 30. FIG.

FIG. 4 is a top plan view of the bottom surface 22c of the cooking chamber 22. As shown in FIG. As shown here, the upper surface of the bottom surface 22c is formed with a plurality of ridge-shaped protrusions extending in the front-rear direction or the left-right direction, and recesses that are lower than the protrusions by about 2 mm and have a larger top view area than the protrusions. ing. In addition, a plurality of screw holes 22d for fixing the lower pressing plate 28b are provided in the concave portion of the bottom surface 22c.

Since the bottom surface 22c of the cooking chamber 22 is a thin metal plate (stainless steel plate, etc.) having a thickness of about 1 mm, if it is a flat surface without unevenness, sufficient rigidity cannot be secured and there is a risk of deformation due to thermal stress. Since the rigidity of the bottom surface 22c is strengthened by providing a plurality of ridge-shaped protrusions as described above, deformation of the bottom surface 22c due to thermal stress during use of the lower planar heater 26b can be suppressed. If the bottom plate 22c is roughened, the cleanability is worse than when a flat bottom surface is used.

FIG. 5 is a perspective plan view in which illustration of the bottom surface 22c of FIG. 4 is omitted. As shown here, below the bottom surface 22c, a lower plane heater 26b having a shape that contacts the entire lower surface of the concave portion of the bottom surface 22c is arranged. In addition, the lower plane heater 26b and the lower heat insulating mat 27b are provided with notches for passing the screws 29 in portions facing the screw holes 22d of the bottom surface 22c. Therefore, by fixing the screws 29 passing through the screw holes of the lower restraining plate 28b and the notches of the lower planar heater 26b from below to the screw holes 22d of the bottom surface 22c, the gap between the lower restraining plate 28b and the bottom surface 22c is fixed. The lower heat insulating mat 27b and the lower planar heater 26b can be sandwiched and fixed.

3 to 5, the bottom surface 22c can be efficiently heated through the wide bottom surface of the concave portion by generating heat while pressing the entire surface of the bottom surface heater 26b against the bottom surface of the bottom surface 22c. At this time, the bottom surface 22c tends to be deformed by the generated thermal stress. Deformation due to thermal stress is suppressed. Therefore, even when the lower plane heater 26b is generating heat, the adhesion between the bottom surface 22c and the lower plane heater 26b does not deteriorate, and the grill pan 23 can be heated normally.

3 to 5, even if the entire surface of the lower plane heater 26b is pressed against the lower surface of the bottom surface 22c, the lower plane heater 26b reaches the lower surface of the convex portion that is about 2 mm higher than the lower surface of the concave portion of the bottom surface 22c. Therefore, a closed space is formed below the projection to be closed by the lower planar heater 26b. Therefore, when adopting a configuration in which the cooling air flows below the cooking chamber 22 of the grill unit 20, the cooling air does not flow into the space below the convex portion of the bottom surface 22c, and the cooking chamber 22 is heated by the influence of the cooling air. No loss of efficiency.

Since part of the heat generated by the lower heater 26b is transferred to the lower holding plate 28b over the lower heat insulating mat 27b, the lower holding plate 28b may be thermally deformed during use of the lower heater 26b. . Therefore, the lower restraining plate 28b may also be formed with a ridge-like projection similar to that of the bottom surface 22c to increase the rigidity of the lower restraining plate 28b and suppress thermal deformation of the lower restraining plate 28b.

FIG. 6 is an enlarged cross-sectional view illustrating a method of forming unevenness on the bottom surface 22c of the cooking chamber 22. As shown in FIG. FIG. 6(a) exemplifies a structure in which concaves and convexes are formed using press work to form recesses below the reference plane of the bottom surface 22c, and FIG. A structure in which unevenness is formed by using press work to form a convex portion on the upper side is exemplified. Either method may be used to form the unevenness on the bottom surface 22c, but if the unevenness forming method shown in FIG. heating efficiency can be further increased.

As described above, according to the heating cooker of the present embodiment, when adopting the grill unit structure in which the bottom surface of the cooking chamber and the lower heater are in contact with each other, thermal deformation of the bottom surface of the cooking chamber is suppressed. Adhesion between the bottom surface of the cooking chamber and the planar heater can be maintained, and deterioration of heat conduction efficiency from the lower heater to the bottom surface of the cooking chamber and radiant heat efficiency from the bottom surface of the cooking chamber to the cooking container can be suppressed.

REFERENCE SIGNS LIST 10 heating cooker 11 main body 12 top plate 13 pot placement section 14 heating coil 15 upper operation section 16 front operation section 20 grill unit 21 door 22 cooking chamber 22a front opening 22b top surface 22c bottom surface 22d screw hole 23 grill pan 24 grill pan holder 25 Rail 26a Upper plane heater 26b Lower plane heater 27a Upper heat insulating mat 27b Lower heat insulating mat 28a Upper restraining plate 28b Lower restraining plate 29 Screw 30 Temperature sensor

Claims (9)

a cooking chamber for storing food to be cooked;
a door that opens and closes the front opening of the cooking chamber;
a lower heater disposed in contact with the lower surface of the bottom surface of the cooking chamber;
A heating cooker comprising
The upper surface of the bottom surface of the cooking chamber is provided with a ridge-shaped protrusion and a recess lower than the protrusion,
A heating cooker, wherein the lower surface of the recess and the lower heater are in contact with each other. In the heating cooker according to claim 1,
The heating cooker, wherein the lower heater is a flat heater. In the heating cooker according to claim 2,
A heating cooker, wherein a closed space is formed between the lower surface of the projection and the planar heater. In the heating cooker according to claim 2,
The heating cooker, wherein a top view area of the recess is larger than a top view area of the protrusion. In the heating cooker according to claim 2,
Covering the lower part of the planar heater with an elastic heat insulating member,
Covering the lower part of the heat insulating member with a rigid holding member,
A heating cooker characterized in that the lower heater is pressed against the bottom surface of the cooking chamber by fixing the holding member to the bottom surface of the cooking chamber. In the heating cooker according to claim 5,
A heating cooker, wherein the planar heater is provided with a notch portion through which a screw for fixing the holding member to the bottom surface of the cooking chamber is passed. In the heating cooker according to any one of claims 2 to 6,
The heating cooker, wherein the projections and the recesses are formed by forming a plurality of recesses below a reference plane of the bottom surface of the cooking chamber. In the heating cooker according to any one of claims 2 to 6,
The heating cooker, wherein the projections and the recesses are formed by forming a plurality of projections above a reference plane of the bottom surface of the cooking chamber. In the heating cooker according to any one of claims 2 to 6,
A heating cooker, wherein the flat heater is a flat heater in which a heating wire is sandwiched between heat-resistant insulating thin plates.

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