JP3166712B2 - Electric cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the structure of an electric cooker having a function of preventing smoke emission.

[0002]

2. Description of the Related Art An electric cooker such as a hot plate, a grilling machine, a fish roaster and the like is provided with a heating means such as a heater for heating and cooking the cooked food, and the cooked food is cooked by the heating means. On the other hand, a saucer for retaining the oil content from the food is provided below the food, and the oil dropped from the food due to the progress of the heating is retained in the lower saucer.

[0003]

However, in the above configuration, there is a problem that the radiant heat from the heating means directly acts on the oil in the pan and the oil in the pan is heated and smokes. .

Therefore, a method is generally adopted in which a predetermined amount of water is filled in the saucer to prevent the generation of oily smoke. However, when the water is filled, the water evaporates and humidifies the food. There is a problem that good cooking cannot be performed.

The invention of this application has been made to solve such a problem. In the above-described electric cooker, a fan for cooling the tray by flowing air through the tray portion is provided. It is an object of the present invention to provide an electric cooker that prevents smoke in oil inside.

[0006]

The invention of this application is provided with the following means for solving the problems in order to achieve the above object.

(1) An electric cooker according to the present invention, a cooker heating plate having an oil flow hole for allowing oil discharged from a cook to flow downward, and a heater for heating the cooker heating plate. Means, a saucer provided below the cooking object heating plate, for receiving oil from the cooking object, a main body case accommodating the cooking object heating plate, the heating means, and the saucer, and introducing air into the saucer portion. And a fan for cooling the pan, thereby forming an exhaust port at the bottom of the main body case, passing through the pan portion from the oil flow hole of the cooking object heating plate, and from the bottom of the pan to the main body case. An air passage reaching the bottom exhaust port is formed, and the fan is provided upstream of the exhaust port in the air passage.

[0008] Therefore, according to the electric cooker of this configuration, when electricity is supplied to the heating means to heat the food on the food heating plate, the oil coming out of the food is discharged from the oil flow hole of the food heating plate. It flows down and is held in the lower pan.

On the other hand, at the same time, air is flown by the fan from the oil flow hole of the cooking object heating plate, through the receiving pan portion, and into an air passage extending from the bottom of the receiving pan to the exhaust port of the bottom of the main body case. Since the smoke and odor generated in the tray are sucked into the exhaust port side of the bottom of the main body case and the tray is cooled, the smoke is less likely to rise in the direction of the cooking object heating plate.

Therefore, in this configuration, it is difficult to generate smoke upward from the cooking object heating plate, while it is difficult for the temperature of the saucer to reach the fuming temperature, thereby realizing an electric cooker that is less likely to emit smoke. Can be.

As a result, there is no need to put water in the tray, so that the food is humidified by the steam and does not affect the finished state.

By turning the fan, the influence of heat on the main body mounting surface is reduced.

(2) Invention of Claim 2 In the electric cooker of the present invention, in the configuration of the invention of Claim 1, an air circulation port is formed in the tray.

Therefore, in this configuration, the air from the oil flow hole of the cooking object heating plate by the fan to the exhaust port at the bottom of the main body case from the bottom of the tray to the exhaust port of the bottom of the main body case passes through the tray. Since the liquid is circulated through the mouth, the cooling action of the tray portion is improved.

(3) The third aspect of the present invention is an electric cooker according to the first or second aspect of the present invention, wherein an oxidation catalyst is provided upstream of the fan in the air passage.

Therefore, smoke or odor coming from the oil in the cooking object or the saucer at the time of heating is sucked from the oil flow down hole of the cooking object heating plate through the saucer portion or the air flow opening thereof, and When the air is discharged from the bottom through an air passage extending from the bottom to the exhaust port at the bottom of the main body case, it can be oxidized and decomposed by the oxidation catalyst on the upstream side of the fan to remove smoke.

(4) An electric cooker according to a fourth aspect of the present invention, a cooking object heating plate having an oil flow hole for flowing down oil from a cooking object downward, and heating for heating the cooking object heating plate. Means, a saucer provided below the cooking object heating plate, for receiving oil from the cooking object, a body case for accommodating the cooking object heating plate, the heating means, the saucer, and flowing air to the saucer portion. An electric cooker provided with a fan for cooling the pan by means of a pan temperature detecting means for detecting the temperature of the pan, wherein when the temperature of the pan reaches a temperature close to a smoke temperature equal to or higher than a predetermined value, It is designed to drive a fan.

Therefore, according to the electric cooker having the above configuration, when the heating means is energized to heat the food on the food heating plate, the oil coming out of the food is discharged from the oil flow hole of the food heating plate. It flows down and is held in the tray 5.

However, since the tray is cooled by the air blown by the fan 7 as described above, the temperature of the tray 5 does not easily reach the fuming temperature, and an electric cooker that does not easily emit smoke can be realized. .

As a result, since it is not necessary to put water in the tray, the food is humidified by the steam, and the finished state is not affected.

By turning the fan, the influence of heat on the main body mounting surface is reduced.

Further, in the cooling of the tray by the fan, when the cooking time has elapsed and the temperature of the tray has reached a temperature close to the smoke temperature, the tray temperature detecting means detects that the same state has been reached, and the fan is turned. As a result, the temperature of the tray is surely lower than the temperature close to the smoke temperature.

This operation is repeated according to the temperature of the pan, and the pan is always efficiently cooled by the fan.

Therefore, with this configuration, it is possible to realize an electric cooker that emits less smoke.

Further, since the fan for cooling the tray is turned on only when the temperature of the tray is close to the smoke temperature, power consumption can be reduced unlike turning on the fan at all times.

(5) An electric cooker according to a fifth aspect of the present invention, wherein the cooking object heating plate having a side wall, heating means for heating the cooking object heating plate, and the cooking object having a side wall portion A heat shield plate provided below the food heating plate in a state of covering the side wall portion from the bottom of the heating plate, and these food heating plates;
In an electric cooker comprising a heating means, a main body case for housing a heat shield plate, and a fan for cooling the heat shield plate by introducing air into the heat shield plate portion, the heat shield plate is disposed on an upper side. The upper and lower heat shield plates are formed by two upper and lower heat shield plates that form an air passage between the heat shield plate of the upper side and the heat shield plate of the lower side. By providing an air inlet for sequentially introducing air into the inside, while providing an exhaust port for sequentially discharging air to the outside on each of the lower heat shield plate and the bottom of the main body case, from inside the cooking object heating plate An air passage extending from the bottom of the main body case to the outside through the space between the upper and lower two heat shield plates is formed, and the fan is provided at a bottom portion of the main body case in the air passage.

Therefore, according to this configuration, the air containing smoke and smell in the cooking object heating plate is sucked from the air inlets of the side walls of the cooking object heating plate and the upper heat shield plate, and the two heat insulation plates are heated. By discharging the smoke from the bottom of the main body case to the outside through the air passage formed between the plates, the smoke generated in the cooking heating plate is smoothly discharged to the outside.

By turning the fan, the influence of heat on the main body mounting surface is reduced.

(6) The electric cooker according to the present invention, in the electric cooker according to the present invention, wherein an oxidation catalyst is provided upstream of the fan in the air passage.

Therefore, the smoke discharged through the air passage is oxidized and decomposed by the oxidation catalyst.

(7) An electric cooker according to a seventh aspect of the present invention, a cooking object heating plate, a heating means provided below the cooking object heating plate and heating the cooking object heating plate, An electric cooker comprising: a food heating plate; a main body case for housing the heating means; and a fan provided below the food heating plate and agitating air between the food heating plate and the bottom of the main body case. Wherein air temperature detecting means for detecting the temperature of the air between the cooking object heating plate and the bottom of the main body case is provided, and the temperature of the air between the cooking object heating plate and the main body case bottom is equal to or higher than a predetermined value. , The fan is driven.

For example, in an electric cooker such as a hot plate or a grilled meat cooker, a heat shield plate is provided below a heating means such as a heater so as to shield the heat to the lower side, so that an efficient heating to the cooked food plate side can be efficiently performed. The heat is transferred and the temperature on the floor side is prevented from rising.

By providing the heat shield plate in this way, it is possible to relatively easily increase the heating efficiency of the food heating plate and to prevent a rise in the temperature of the floor surface, but only by itself, the heat insulation to the floor surface can be achieved. Is insufficient, it is necessary to form a heat insulating space in the main body case so as to provide a certain distance or more from the floor surface.

However, for this reason, the height of the whole cooker is increased. In addition, the heat shield plate is intended to uniformly heat the back surface of the food heating plate by reflecting the heat from the heating means. However, the temperature distribution of the actual food heating plate corresponds to the heating element. The parts are high and the temperature decreases away from them, so that a uniform heating of the whole food heating plate is not always realized.

Therefore, in the electric cooker of the present invention, as described above, in order to make the temperature distribution on the back surface of the cooked food heating plate uniform, the heat shield plate is eliminated, and the cooked food is placed below the cooked food heating plate. A fan that stirs the air between the plate and the bottom of the main body case is provided to stir the air on the back side of the food heating plate. Can be planned,
Further, since there is no heat shield plate, the overall height of the main body case itself is reduced accordingly.

By turning the fan, the influence of heat on the main body mounting surface side is reduced.

Further, in this case, the electric cooker of the present invention is provided with air temperature detecting means for detecting the temperature of the air between the cooking object heating plate and the bottom of the main body case. The fan is driven as described above when the temperature of the air between itself and the bottom of the main body case becomes equal to or higher than a predetermined value.

As described above, the air temperature detecting means for detecting the temperature of the air between the cooking object heating plate and the bottom of the main body case is provided, and the air temperature between the cooking object heating plate and the bottom portion of the main body case is provided. By driving the fan when the temperature becomes equal to or higher than the predetermined value, agitating the air in the same part to make the temperature uniform, there is no need to waste time turning the fan, and power consumption is reduced. Reduced.

[0039]

(Embodiment 1) FIGS. 1 and 2 show the structure of an electric cooker according to Embodiment 1 of the present invention.

This electric cooker is made of, for example, a hot plate, and as shown in FIGS. 1 and 2, the oil coming from the foods A, A... A cooking-material heating plate 2 having a spherical bottom 2a having oil flow-down holes 1a to be made to flow down, and a heater 13 of the same spherical shape in which a heater 13 as heating means for heating the cooking-material heating plate 2 is embedded. Plate 3;
A dish-shaped heat shield plate 4 having a heat reflection function provided below the cooked food heating plate 2 and the heater plate 3;
The heat shield plate 4 is provided below the heat shield plate 4 and corresponds to the oil flow holes 1a, 1a,.
A receiving tray 5 for receiving the oil flowing down from the above-mentioned cooked foods A, A through the oil passage holes 1b, 1b.
A bowl-shaped body case 6 for accommodating the cooking object heating plate 2, the heater plate 3, the heat shield plate 4, and the tray 5, and a fan 7 for cooling the tray 5 by flowing air through the tray 5. It is configured.

An air passage 8 is formed between the bottom 6a of the main body case 6 and the bottom 5a of the tray 5, and the center of the bottom 6a of the main body case 6 is recessed downward so that the fan 7 Of the fan 7 and the fan motor 10
Are provided with the drive shaft facing upward. Are formed in the peripheral wall (side wall and bottom wall) 9a of the fan storage case 9, and are sucked in from the air inlets 11, 11 when the fan 7 rotates. After the air (outside air) passes through the air passage 8 below the bottom 5 a of the tray 5 and cools the bottom 5 a of the tray 5,
In order to be exhausted to the outside of the main body case 6 through a clearance between the saucer outlet 6b formed on the front side peripheral wall portion of the main body case 6 and other peripheral walls of the main body case 6 and the heat shield plate 4 and the cooked food heating plate 2. Has become.

The bottom 5a of the tray 5 has a tray temperature detecting means S ₁ such as a thermistor for detecting its temperature.
Is provided, and the temperature of the saucer 5 is determined to be the smoke temperature T _2.
When the temperature reaches a predetermined set temperature T ₁ ° C (T ₂ > T ₁ ) close to ° C., for example, the fan motor 10 of the fan 7 is controlled by a fan motor control function of a microcomputer control unit provided in a control master unit (not shown). By driving, the outside air flows to the bottom 5a of the tray 5 through the air inlets 11, 11,..., And the air passage 8 as described above, thereby cooling the tray 5 and preventing smoke. I have.

Reference numeral 6c denotes an outer flange portion of the main body case 6, and reference numeral 12 denotes a lid of the food heating plate 2.

Therefore, according to the electric cooker of this configuration, when the heaters 13 in the heater plate 3 are energized to heat the foods A, A. Oil flowing out of A .... is oil lower holes 1a, 1 around a corrugated portion, which is a lower portion in the cooked food heating plate 2.
.. flows downward from the part, and is held in the lower receiving tray 5 through the oil passage holes 4a, 4a,.

However, since the heat from the heater plate 3 is cut off by the heat shield plate 4 as described above, the temperature does not rise suddenly and a certain cooking time elapses. Until the smoke temperature is reached.

On the other hand, when the cooking tray 5 reaches a temperature T ₁ ° C close to the above-mentioned smoke temperature T ₂ ° C after a longer cooking time has elapsed, the tray temperature detecting means S ₁ indicates that the tray 5 is in the same state.
Is detected and the fan 7 is turned to rotate the bottom 5a of the tray 5.
To cool the pan 5 so that the pan 5
Becomes lower than the temperature T ₁ ° C which is close to the smoke temperature T ₂ ° C.

This effect is due to the above-mentioned saucer 5
When the temperature of the tray 5 approaches the smoke temperature, the tray 5 is always cooled by the fan 7.

Therefore, with this configuration, the temperature of the pan 5 is less likely to reach the smoke temperature T ₂ ° C, and an electric cooker with less smoke emission can be realized.

Further, as a result, it is not necessary to put water into the receiving tray 5, so that the food is humidified by the steam, and there is no fear that the finished state is affected.

By turning the fan 7 as described above, the influence of heat on the main body mounting surface is reduced.

(Embodiment 2) FIG. 3 shows the structure of an electric cooker according to Embodiment 2 of the present invention.

This electric cooker comprises, for example, a hot plate substantially similar to the above, and as shown in FIG.
A. An oil down hole 1a for allowing the oil flowing out from the lower part to flow downward.
1a... Corrugated cooked food heating plate 2 entirely having
A heater 20 as heating means for heating the food heating plate 2 from the bottom side; and a heater 20 provided below the food heating plate 2 and the heater 20;
.., A bowl-shaped body case 6 for accommodating the cooking object heating plate 2, the heater 20, and the tray 5, and flowing air through the tray 5. It is provided with a fan 7 for cooling the tray 5 and a catalyst (oxidation catalyst) 14 for decomposing smoke and odor in the air flowing by the fan 7.

An air passage 8 is formed at a predetermined interval between the bottom 6a of the main body case 6 and the bottom 5a of the tray 5, and the air passage 8 is provided below the bottom 6a of the main body case 6. A storage case 15 for the fan 7 and the catalyst 14 is provided, and the fan 7 and the catalyst 14 are provided in the storage case 15 for the fan 7 and the catalyst 14 in a positional relationship as described below. And the fan 7
An exhaust port 16 is formed on one side of a side wall 15a of the catalyst storage case 15, and a bottom 6a of the main body case 6 is formed.
, An intake port 17 communicating with the exhaust port 16 is formed at a distance from each other. Further, ventilation holes 5c, 5c,... For introducing air are provided on the side wall of the tray 5 to communicate the air passage 8 with the tray 5. Then, by this, the vent 5c of the tray 5
The air containing smoke and odor in the receiving tray 5 is sucked from the receiving tray 5c, and the air passage 8 below the bottom 5a of the receiving tray 5 is further drawn.
After cooling the receiving tray 5, it is oxidized and decomposed through the intake port 17 of the bottom 6 a of the main body case 6 through the catalyst 14, and finally passed through the fan 7 and the fan duct 7 a from the exhaust port 16. A smoke removing and deodorizing passage for exhausting air to the outside of the main body case 6 is formed.

Therefore, according to the electric cooker having the above configuration, when the heaters 20 are energized to heat the foods A, A...
.. Flows down from the oil flow holes 1a, 1a, and is retained in the receiving tray 5 below.

On the other hand, at the same time, the fan 7 is turned on, and smoke and odor coming out of the cooking objects A, A...
c, the catalyst 1 through the air passage 8 and the intake port 17
And oxidatively decompose. After that, the fan 7 and the fan duct 7a of the fan 7
Exhaust the clean and deodorized clean air through 6.
At the same time, the tray 5 is cooled when the discharged air flows through the bottom 5a of the tray 5 as described above, so that the temperature of the tray 5 is lower than the smoke temperature in substantially the same manner as in the first embodiment. It is kept low.

In the above configuration, even if the temperature of the tray 5 rises and a certain amount of smoke is generated, the inside of the tray 5 is sucked and deodorized by the fan 7 as described above. Smoke and odor are removed and deodorized via the catalyst 14.

As described above, in the configuration of the electric cooker, the smoke and odor from the foods A, A... Are removed and deodorized by the catalyst 14, and the temperature of the tray 5 does not easily reach the fuming temperature. Therefore, an electric cooker that emits less smoke can be realized.

As a result, there is no need to put water in the tray 5, so that the foods A, A.
・ ・ Humidification is eliminated, and there is no danger of affecting the finished state.

By turning the fan 7 as described above, the influence of heat on the main body mounting surface side is reduced.

(Embodiment 3) FIG. 4 shows the structure of an electric cooker according to Embodiment 3 of the present invention.

This electric cooker comprises, for example, a hot plate substantially the same as that of each of the above-described embodiments, and as shown in FIG. Heater 1 as heating means for heating
And a side wall 28, 29 provided below the heating plate 2 and the heating plate 3 at a predetermined distance from each other to cover the side wall 2b of the heating plate 2. The upper and lower two heat shield plates 71 and 72, the air passage 21 formed between the heat shield plates 71 and 72,
A bowl-shaped main body case 6 for accommodating the heater plate 3 and the heat shield plates 71 and 72;
Air is drawn in from the air introduction vents 2c, 2c,... Formed in the upper portion, and the catalyst heater (activation heater) is introduced through the air introduction vent 24 formed in the side wall 28 of the heat shield plate 71 on the upper side. 2.) By flowing air into the air passage 21 through the catalyst 25 and 25, the smoke and odor generated in the cooked food heating plate 2 are oxidized and decomposed, and the heat shield plates 71 and 72 are cooled. , A fan 7 that exhausts to the outside of the main body case 6 through an intake port 26, a fan duct 7a, and an exhaust port 23.

Therefore, according to the electric cooker having the above configuration, when the heater 13 in the heater plate 3 is energized to heat the food A on the food heating plate 2, the food A
The smoke from the oil that comes out is removed and deodorized as follows.

That is, the fan 7 is turned on at the same time as the start of the cooking, so that the smoke and the odor coming out of the cooking A are first removed from the cooking heating plate 2 into the air passage 21 through the vents 2 c and 24 and the catalyst 22. Oxidatively decomposes at the catalyst 22 portion. Then, the fan 7 and the fan duct 7 pass through the air inlet 26 on the bottom side of the main body case 6.
a) The clean air after the smoke removal and deodorization is exhausted to the outside of the main body case 6 through the exhaust port 23. At the same time, since the heat shield plates 71 and 72 are cooled in the air passage 21 portion, the temperature of the heat shield plates 71 and 72 is kept relatively low, and the function of shielding heat to the floor surface side is enhanced.

Therefore, in this configuration, the smoke and smell from the food A are removed from the ventilation holes 2c,
Since it is sucked into the lower air passage 21 from 24 and smoke is removed and deodorized by the catalyst 22 during the introduction process as described above, it is possible to realize an electric cooker that does not easily emit smoke.

By turning the fan 7 as described above, the influence of heat on the main body mounting surface is reduced.

In the drawing, reference numeral 6c denotes an exterior flange of the main body case 6.

(Embodiment 4) FIGS. 5 and 6 show the structure of an electric cooker according to Embodiment 4 of the present invention.

In general, in an electric cooker such as a hot plate or a meat grill, for example, as shown in FIG.
.. A heat shield plate 4 is provided on the lower side to shield the heat to the lower side so as to efficiently transfer heat to the food heating plate 2 side and to prevent a rise in temperature on the floor side. I have to. For this reason, a material having high heat reflection efficiency is used for the heat shield plate 4. By providing the heat shield plate 4 in this way, it is possible to relatively easily increase the heating efficiency to the cooking object heating plate 2 side and to prevent a rise in temperature on the floor surface side. Because of insufficient insulation
At present, a heat insulating space B having a predetermined upper and lower width is formed in the main body case 6 so as to provide a certain distance or more from the floor surface. Therefore, the height of the whole cooker becomes high. Further, the bottom surface of the cooked food heating plate 2 is uniformly heated by the reflection of heat from the heat shield plate 4. However, if the actual temperature distribution of the cooked food heating plate 2 is viewed as a heating element, the heater 20, 20 20 is high, and the temperature decreases when it is separated from the portion, and uniform heating of the whole cooking object heating plate 2 is not necessarily realized.

Therefore, in the electric cooker according to the present embodiment,
In order to abolish such a heat shield plate 4 and to make the temperature distribution over the entire back surface of the cooked food heating plate 2 uniform, for example, as shown in FIG. 2, an electric cooker comprising a heater 20 as heating means for heating the food heating plate 2, and a bowl-shaped main body case 6 for accommodating the food heating plate 2 and the heater 20. , The food heating plate 2 is provided below the food heating plate 2
A fan 7 for stirring the air between the main body case 6 and the bottom 6a is provided.

The fan 7 has a bottom portion 6a of the main body case 6 having a central portion recessed downward to form a housing case portion 60 for the fan 7 and the fan motor 27, and a fan motor 27 therein. While being stored,
A fan cover 61 having a predetermined height is provided at an upper portion of the storage portion 60, and an opening 61 formed in a side wall portion of the fan cover 61 is provided.
are agitated through the a, 61a,... and the bottom portion 6a of the backside main body case 6 of the cooking object heating plate 2.

[0071] Then, in addition to providing an air temperature detecting means S ₃ for detecting the temperature of the air between the bottom 6a of the food heating plate 2 and the body case 6, the food heating plate 2 and the main body case 6 By driving the fan 7 when the temperature of the air between it and the bottom 6a becomes equal to or higher than a predetermined value, the air in the same portion is agitated to make the space temperature uniform.

According to such a configuration, the temperature distribution on the back surface of the cooking object heating plate 2 becomes uniform, and the total height of the cooking device main body becomes lower because there is no heat shield plate.

By turning the fan 7 as described above, the influence of heat on the main body mounting surface is reduced.

FIG. 6 is an electric circuit diagram of the electric cooker. In the figure, reference numeral 20 denotes the above-described heater, 27 denotes a fan motor for driving the fan 7, 65 denotes a first thermostat switch for the heater 20 provided in the control master unit, and 66 denotes a second thermostat for the fan motor 27. When the first thermostat switch 65 is turned on, the heater 20 is turned on by the fan motor 27.
Is activated when the first and second thermostat switches 65 and 66 are turned on.

(Embodiment 5) FIG. 7 shows the structure of an electric cooker according to Embodiment 5 of the present invention.

For example, an electric cooker such as a fish roaster generally has a cooking chamber having a heating source such as a heater for heating and cooking the food on the cooking net, and is provided below the food in the cooking chamber. A cooking tray such as a fish is heated and cooked by installing a saucer for holding oil coming out of the cooking product, and oil dripped from the cooking product such as the fish as the heating progresses is reduced by the lower saucer. It is designed to be kept inside.

Also in the case of an electric cooker such as a fish roaster, the radiant heat from the heating source directly acts on the oil in the saucer, and the oil in the saucer is heated and the above-mentioned hot plate emits smoke. There is the same problem as in the case of.

Therefore, in the present embodiment, the generation of smoke is prevented by introducing outside air with a fan to cool the tray in the same way as in the first embodiment. It is a feature.

In FIG. 7, reference numeral 31 denotes a box-shaped double-walled housing of the fish roaster comprising an outer wall 31a and an inner wall 31b having an open front side.
b, a heating chamber 32 is provided. In the heating chamber 32, upper heating elements 33, 33 and lower heating elements 34,
34 are provided at predetermined intervals in the vertical direction.
On the other hand, reference numeral 35 denotes a concave tray disposed on the lower bottom of the lower heating elements 34, 34.
The door 36 is taken out of the housing 31 and stored in the housing 31 in conjunction with opening and closing of the door 36 that covers the front side opening 31 a of the first housing 31.

Reference numeral 38 designates a plate placed above the tray 35 via a heat reflection plate 37, and
The cooking net 8a is a U-shaped cooking net provided in a state where 8a is positioned above the lower heating elements 34, 34, and can be removed from the housing 31 together with the tray 35.

The door 36 has a window 39 and a handle 40.
The handle portion 4 is provided inside the handle portion 40.
A pan attachment fitting 41 attached so as to cover the entire inner surface of the inner surface 0 is fixed by a screw member 42. A U-shaped groove 43 is formed at the upper end of the handle part 40 with a predetermined gap between the handle mounting part 41 and the window part 36 so that the window part 36 can be attached to and detached from the U-shaped groove 43. Is attached.

The heat reflecting plate 37 is formed by press-molding its heat reflecting surface into a corrugated shape having concave grooves 37a having a V-shaped cross section, and the concave grooves 37a, 37a are formed. ... are provided at the bottom of the oil drain holes 45, 45.
Are provided at predetermined intervals in the longitudinal direction. Using the tapered surfaces of the concave grooves 37a, 37a,... Effectively collects the oil dropped from the cooking material such as fish on the cooking net 38, and causes the oil to flow down immediately without stagnation. , And the oil flow holes 45, 45.
, And is kept in a receiving pan 35 below, so that burning of the oil on the heat reflecting plate 37 is prevented.

On the other hand, the heat reflecting plate 37 is made of, for example, a stainless steel plate of SUS430 or the like having high heat reflecting performance, and radiates heat from the lower heating elements 34 and 34 and the upper heating elements 33 and 33 to the above. By reflecting the food in the direction of the food on the cooking net 38 as much as possible, the heating efficiency of the food is improved as much as possible, while at the same time performing the heat shielding function into the lower tray 35 and the oil collected in the tray 35 is burned. To prevent it from becoming a smoke source.

The heat reflecting plate 37 has its edges 37b, 3
7b is locked in a stable state by locking the edges 35a, 35a of the tray 35.

On the other hand, a fan storage case 50 is provided at the bottom 31c of the housing 31 so as to be recessed downward, and a fan 51 and a fan motor 52 are provided inside the case. .. Are formed at the bottom of the fan storage case 50.

[0086] Then, the bottom 35b of the receiving tray 35, the predetermined set temperature close to the temperature of pan temperature detecting means S ₂ such as a thermistor for detecting provided the temperature of the pan 35 is fuming temperature T ₂ ° C. When the temperature reaches T ₁ ° C, for example, the fan 51 is driven by a fan motor control function of a microcomputer control unit (not shown) to cool the tray 35 by flowing outside air to the bottom 35b of the tray 35 as described above. It is designed to prevent fuming.

Therefore, according to the electric cooker having the above configuration, when electricity is supplied to the upper and lower heaters 33, 33, 34, and 34 to heat the food on the cooking net 38, the oil coming out of the food becomes a heat reflecting plate. 37, which is a lower groove portion 37
a, 37a... flows downward from the oil flow holes 45, 45.

However, since the heat from the upper and lower heaters 33, 33, 34 and 34 is cut off by the heat reflecting plate 37 as described above, the temperature of the tray 35 does not rise suddenly. The smoke temperature is not reached until some cooking time has elapsed.

On the other hand, when the cooking time has elapsed and the pan 35 has reached a temperature T ₁ ° C near the smoke temperature T ₂ ° C, the pan temperature detecting means 56 detects that the pan 35 is in the same state, and the fan 35 Turn 51 to cool the pan 35,
The temperature of the pan 35 is lower than the temperature T ₁ ° C which is close to the smoke temperature T ₂ ° C.

This operation is repeated in response to the rise in the temperature of the pan 35, and the pan 35
Is cooled.

Therefore, with this configuration, the temperature of the pan 35 is unlikely to reach the smoke temperature T ₂ ° C, and an electric cooker that does not easily emit smoke can be realized.

[0092] As a result, it is not necessary to put water into the receiving pan 35, so that the food is humidified by the steam and there is no fear that the finished state is affected.

Further, by turning the fan 51 as described above, the influence of heat on the main body mounting surface side is reduced.

[Brief description of the drawings]

FIG. 1 is a sectional view of an electric cooker according to Embodiment 1 of the present invention.

FIG. 2 is a partially cutaway plan view of the electric cooker.

FIG. 3 is a sectional view of an electric cooker according to Embodiment 2 of the present invention.

FIG. 4 is a sectional view of an electric cooker according to Embodiment 3 of the present invention.

FIG. 5 is a sectional view of an electric cooker according to Embodiment 4 of the present invention.

FIG. 6 is an electric circuit diagram of the electric cooker.

FIG. 7 is a sectional view of an electric cooker according to Embodiment 5 of the present invention.

FIG. 8 is a sectional view of a conventional electric cooker.

[Explanation of symbols]

1 is an oil flow hole, 2 is a cooking heating plate, 3 is a heater plate, 4 is a heat shield plate, 5 is a tray, 6 is a main body case, 7
Is a fan, 8 is an air passage, 9 is a fan storage case, 13
Is a heater, 14 is a catalyst, 20 is a heater, 21 is an air passage, 22 is a catalyst, 25 is a catalyst heater, 27 is a fan motor, 35 is a tray, 51 is a fan, 71 and 72 are heat shield plates, S ₁ and S ₂ pan temperature detector, S ₃ is air temperature detecting means.

Claims (7)

(57) [Claims] 1. A cooking-material heating plate having an oil flow-down hole for causing oil discharged from a cooking product to flow downward, heating means for heating the cooking-material heating plate, and provided below the cooking-material heating plate, A pan for receiving oil from the food, a cooking case heating plate, a heating means, a main body case for storing the pan, and a fan for cooling the pan by introducing air into the pan portion,
By forming an exhaust port at the bottom of the main body case, an air passage is formed from the oil flow hole of the cooked food heating plate, through the pan portion, and from the bottom of the pan to the exhaust port at the bottom of the main body case. An electric cooker, wherein the fan is provided in an upstream portion of the air outlet of the air passage. 2. The electric cooker according to claim 1, wherein an air circulation port is formed in the tray. 3. The electric cooker according to claim 1, wherein an oxidation catalyst is provided in an upstream portion of the fan in the air passage. 4. A cooking-material heating plate having an oil flow-down hole for allowing oil discharged from the cooking material to flow downward, heating means for heating the cooking-material heating plate, and provided below the cooking-material heating plate, Electric cooking comprising a saucer for receiving oil from the cooking object, a main body case for housing the cooking object heating plate, heating means, and the saucer, and a fan for cooling the saucer by flowing air through the saucer portion. An electric cooker, wherein a pan temperature detecting means for detecting a temperature of the pan is provided, and the fan is driven when the temperature of the pan reaches a smoke temperature equal to or higher than a predetermined value. 5. A food heating plate having a side wall,
A heating means for heating the cooked food heating plate, a heat shield plate provided below the cooked food heating plate in a state having a side wall and covering the side wall from the bottom of the cooked food heating plate, Cooking food heating plate, heating means,
In an electric cooker including a main body case for storing a heat shield plate and a fan for cooling the heat shield plate by introducing air into the heat shield plate portion, the heat shield plate is provided with a heat shield on an upper side. The upper and lower heat shield plates are formed by two upper and lower heat shield plates forming an air passage between the plate and the lower heat shield plate. By providing an air introduction port for introducing air to the lower side heat shield plate and an exhaust port for sequentially discharging air to the outside at the bottom of the main body case, the upper and lower sides of the cooking object heating plate are provided. An electric cooker, wherein an air passage extending from the bottom of the main body case to the outside is formed between the heat shield plates, and the fan is provided at a bottom portion of the main body case in the air passage. 6. The electric cooker according to claim 5, wherein an oxidation catalyst is provided in a portion of the air passage upstream of the fan. 7. A cooking object heating plate, heating means provided below the cooking object heating plate and heating the cooking object heating plate, a main body case accommodating the cooking object heating plate and the heating means, An electric cooker provided below the cooking object heating plate and provided with a fan for stirring air between the cooking object heating plate and the bottom of the main body case. Air temperature detecting means for detecting the temperature of the air is provided, and the fan is driven when the temperature of the air between the cooking object heating plate and the bottom of the main body case becomes equal to or higher than a predetermined value. Electric cooker characterized.