JP4900141B2 - Cooker - Google Patents

Description

  The present invention relates to an intake / exhaust configuration of a heat generating component cooling fan in a heating cooker.

Conventionally, this type of cooking device has been configured such that an opening is provided behind the top of the cooking device, one serving as an intake port and the other serving as an exhaust port (see, for example, Patent Document 1).
JP 2002-110331 A

  However, in the above-described conventional configuration, oil smoke, steam, and boiled cooking juice are sucked from the air intake port together with the heated air when heating the cooked food, which may impair the cooling efficiency and durability of internal components. Had the problem of being. Furthermore, since it is a method of suppressing the temperature rise of the outer shell and peripheral members on the cooking cabinet side with the cooling air that is forcedly cooled by heat exchange of the control board that generates heat, there is a problem that the cooling performance of the members may be impaired. It was.

  The present invention solves the above-described conventional problems, and has a configuration in which oil smoke, steam, and boiled food that is cooked are difficult to be sucked from the air intake port together with air heated when the food is heated, and a cooling fan The purpose is to provide a highly reliable cooked cooker with high cooling efficiency and high reliability by adopting a configuration in which relatively low temperature air close to the outside air temperature taken in by the air is directly guided to the cooking chamber. And

  In order to solve the above-mentioned conventional problems, a heating cooker according to the present invention includes a cooker body having a heat source, a fan for blowing and forcibly cooling a heat generating portion in the cooker body, and an outer shell of the cooker body. The fan case of the fan has a fan intake port on a substantially vertical plane, and sucks air outside the cooker body from the intake port. On the downstream side of the cooling air blown substantially rearward by the fan, there are a control board for controlling the output of the heat source, a board case for housing and fixing the board under the control board, and a door for opening and closing the front opening. A cooking chamber for heating an object to be heated and a plurality of exhaust ports serving as outlets for cooling air, and the exhaust ports are located at the upper part or rear part on the rear side of the outer surface of the cooker body. Having the substrate case and the bottom of the cooking cabinet The fan by branching the cooling air blown into substantially rearward between, a structure having a wind path of the air guide to the cooking chamber side.

  Thereby, it becomes difficult to inhale oily smoke, steam, and boiled juice that is a cooked product together with air heated when the cooked product is heated, and the cooling efficiency is improved.

  The heating cooker of the present invention makes it difficult to inhale oil smoke, steam, and boiled cooking juice from the intake air together with the air heated when the food is heated, and compares the temperature close to the outside air temperature taken in by the cooling fan Therefore, it is possible to provide a heating cooker with high commercial value that is highly durable with high cooling efficiency of internal components.

1st invention has a cooking appliance main body which has a heat source, a fan which blows and forcibly cools a heat generating part in the cooking appliance main body, and an air inlet provided in the front or bottom of the outer surface of the cooking appliance main body or both The fan case of the fan is configured such that a fan intake port for sucking air outside the cooker body from the intake port is 60 to 120 degrees with respect to a horizontal plane, and the cooking is performed from the intake port. A control board that controls the output of the heat source on the downstream side of the cooling air that is sucked in the air outside the cooker body, blown by the fan, and directed to the exhaust port provided at the upper or rear of the outer surface of the cooker body When having a board case for fixing housing the substrate below the control board, and the cooking chamber for heating an object placed inside has door for opening and closing the front opening, wherein the cooling air Is blown to the control board In addition, it is branched on the upstream side of the control board to the cooking chamber side by an air passage formed by being partitioned by a rib provided on the lower surface of the substrate case and above the outer bottom of the cooker body. By adopting a structure that guides the air, it is difficult to inhale oil smoke, steam, and boiled cooking juice from the intake port together with the heated air when heating the food, and a temperature close to the outside air temperature taken in by the cooling fan Therefore, it is possible to provide a heating cooker having a high commercial value and a high cooling efficiency for internal components and a high durability.

A second aspect of the invention is a cooker body having a heat source, a fan for blowing and forcibly cooling a heat generating portion in the cooker body, and an air inlet provided on the front or bottom of the outer surface of the cooker body or both The fan case of the fan is configured such that a fan intake port that sucks air outside the cooker body from the intake port is 60 to 120 degrees with respect to a horizontal plane, and is blown by the fan. A control board for controlling the output of the heat source and a board are stored and fixed below the control board on the downstream side of the cooling air directed to the exhaust port provided at the upper part or rear part behind the outer surface of the cooker body. A board case, and a cooking chamber for heating an object to be heated that has a door that opens and closes a front opening, and the cooling air is blown to the control board and the control board Below and above The air passage formed by being partitioned by ribs provided above the plate case, with a configuration that is air guide to the cooking chamber side is branched on the upstream side of the control board, heating the food It is difficult to inhale oil smoke, steam, and cooked broth with the warmed air from the intake port, and the air at a relatively low temperature close to the outside temperature taken in by the cooling fan is directly guided to the cooking chamber side. It can be set as a structure and it can be set as the heating cooker with high commercial value which is rich in durability with the high cooling efficiency of an internal component.

  In particular, in the first or second invention, the third invention further includes a heat insulating member between the board case and the control board or between the board case and the outer shell bottom of the cooker body, so that the cooked food is provided. It is difficult to inhale oily smoke, steam, and boiled cooking juice from the intake port together with the warmed air when heating the air, and the relatively low temperature air that is close to the outside temperature taken in by the cooling fan is introduced directly to the cooking chamber. It can be set as the structure which winds, and it can be set as the heating cooker with a high commercial value which is rich in durability with the high cooling efficiency of an internal component.

  In a fourth aspect of the present invention, in particular, in any one of the first to third aspects of the present invention, the cooking chamber further includes a heat shield plate between a side surface or a rear surface on the cooking chamber side of the cooking chamber and the outer body of the cooking device, and the cooking chamber. The cooling air blown to the side and guided between the cooking chamber and the bottom surface of the cooker main body is formed between the heat shield plate and the cooking chamber, and the air path leading to the exhaust port It is difficult to inhale oil smoke, steam and cooked broth from the intake port together with the heated air when heating the cooked food by exhausting from the exhaust port via the outside. A structure that directs relatively low temperature air close to the temperature directly to the cooking chamber, reduces the temperature rise of the cooking cabinet peripheral parts, is easy to use, has high internal component cooling efficiency, and is highly reliable. It can be set as a high heating cooker.

  In particular, the fifth aspect of the present invention is the fourth aspect of the present invention, wherein the heat shield is between the heat shield and the side of the cooker main body rear side or the side of the cooking chamber, or between the heat shield and the cooking cabinet. By having a heat insulating member on the heat plate, it is difficult to inhale oily smoke, steam, and boiled cooking juice from the intake port together with the heated air when the food is heated, and the air is drawn in by the cooling fan. A product that has a structure in which relatively low-temperature air close to the outside air temperature is directly guided to the cooking chamber, can reduce the temperature rise in the cooking cabinet peripheral parts, is easy to use, has high internal component cooling efficiency, and is highly reliable. It can be set as a heating cooker with high value.

(Embodiment 1)
1-5 shows the detailed figure of the heating cooker in the 1st Embodiment of this invention. A cooker body 12 having a heat source 11, a fan 15 that blows and forcibly cools a heat generating portion 14 in the cooker body 12, and an inlet 13 provided at the front or bottom of the outer surface of the cooker body 12 or both. The fan 15 has a fan inlet 17 on a substantially vertical plane, sucks air outside the cooker main body 12 from the inlet 13, and outputs the heat source downstream of the cooling air blown substantially rearward by the fan 15. A control substrate 20 to be controlled, a substrate case 21 for storing and fixing the substrate below the control substrate 20, a cooking chamber 22 having a door for opening and closing the front opening and heating an object to be heated stored therein, A plurality of exhaust ports 10 serving as outlets for cooling air are provided, and the exhaust ports 10 are provided at the upper part or rear part of the outer periphery of the outer surface of the cooker main body 12, and are substantially omitted by the fan 15 between the substrate case 21 and the outer bottom of the cooking chamber 22. Cold blown backward It splits the wind, providing the air passage to the air guide to the cooking chamber 22 side.

  The effect | action is demonstrated below about the path | route structure of the cooling air of the heating cooker comprised as mentioned above.

  In the case of a heating cooker that uses a flame such as a gas as a heat source, an induction heating coil that generates a magnetic field and heats a pan, or a heat source that generates Joule heat by passing an electric current through an electrical resistance The control board that controls the operation of the cooker is heated by the heat generated by the heat source. Furthermore, in a heating cooker that heats a pan with an induction heating coil, the induction heating coil and the control board self-heat due to the current flowing on the induction heating coil and the circuit of the internal control board and the electrical resistance of the circuit. In order to lower the temperature of the induction heating coil and the components on the control board to below the heat resistant temperature, a forced air cooling type cooling configuration is required in which the air outside the cooker is sucked, the internal components are cooled, and then exhausted. Furthermore, since the cooking chamber 22 is a system for cooking the article to be heated by heating a heating member such as a heater inside the cooking chamber 22, the temperature of the peripheral members rises. In order to suppress the temperature rise of the peripheral members or the temperature rise of the outer surface of the cooking device main body, it is necessary to introduce cooling air. In the conventional cooking device, the cooling air after cooling the heat generating member on the control board 20 that controls the output of the heat source 11 by heat exchange is blown to the cooking chamber 22 side and discharged. However, in the conventional system, since the cooling air heated by the heat generating component 14 on the control board 20 is guided to the periphery of the cooking chamber 22, the cooling efficiency is lowered. Further, as the output of the heat source is increased and the heating power is increased, the amount of heat generated by the heat generating component 14 on the control board 20 is increased, which causes a decrease in cooling efficiency. Therefore, in the present invention, the cooling air blown substantially rearward by the fan 15 is branched between the substrate case 21 and the outer bottom of the cooker main body 12 so as to be guided to the cooking chamber 22 side. By providing the air passage (duct shape) partitioned by ribs or the like, air having a relatively low temperature close to the outside temperature sucked by the fan 15 can be directly guided to the cooking chamber 22 side, and the internal parts It is possible to provide a heating cooker with a high commercial efficiency and high cooling efficiency. Furthermore, with the rise in the outer shell temperature of the cooker body 12, the temperature of the food stored in the kitchen cabinet or the like in which the cooker body 12 is installed rises. By setting it as the structure which reduces the outer shell temperature of the cooking appliance main body 12, the effect that the deterioration by the temperature rise of a foodstuff can be suppressed is acquired. Moreover, unlike the structure which provides the inlet 13 and the exhaust port 10 in the upper surface of the cooking appliance main body 12 like the conventional heating cooker, by providing only the exhaust port 10 in the upper surface of a cooking appliance main body, the exhaust port 10 is provided. There can be provided a plurality, and there is an advantage that the opening area of the exhaust port 10 can be increased as compared with the conventional case. Furthermore, the exhaust port 10 can easily have an opening area equal to or larger than the area of the fan intake port 17. As a result, the exhaust pressure loss of the cooling air from the fan to the control board can be reduced, and the cooking device can realize low noise and high efficiency cooling performance. In addition, the opening area of the intake port 13 is larger than the opening area of the fan intake port 17 to reduce the pressure loss during intake, and the cooking device can realize a low noise and high efficiency cooling performance. The size of the opening area of the intake port and the fan intake port and the exhaust port is merely an example, and it is desirable to set an optimal size relationship according to the characteristics of the fan and the shape of the flow path of the cooling air. In addition, in the heating cooker having a configuration in which a partition is provided between the substrate case 21 and the cooking chamber 22, the partition wall is provided with an opening and communicated with an air guide path provided in the substrate case 21. It is desirable to provide an opening of the partition wall. The problem that the temperature rise of a peripheral member becomes a restriction | limiting and the chamber internal temperature of the cooking chamber 22 cannot fully be raised, and heat cooking performance deteriorates can also be solved.

  When the object to be heated is placed and heated further above the heat source 11 provided on the upper part of the cooker body 12, the heat generated from the heat source is transmitted to the heat source and the vicinity of the object to be heated, and the air around the heat source is also warmed. The warmed air mainly diffuses upward or partially in the lateral direction. By providing the inlet 13 at the front or bottom of the cooker main body 12, that is, below the heat source 11, the air heated by the heat generated by the heat source is difficult to be sucked from the inlet 13, and cooling efficiency and The effect of increasing the durability of the internal parts can be obtained. Furthermore, it becomes a structure which cannot suck | inhale oil smoke, a vapor | steam, boiled juice which is a cooking thing, etc. from an inlet with the air heated when heating a cooking thing, and the effect which improves the durability of an internal component is acquired. Further, the cooling air is discharged substantially upward from the exhaust port 10 provided on the upper surface of the cooker main body 11, so that the cooking air is heated with oil, smoke, steam, and boiled juice that is cooked. Can be made difficult to enter from the exhaust port. In addition, unlike a cooking device that uses a flame such as gas as a heat source, it has an induction heating coil that generates a magnetic field and heats a pan, etc., and a heat source that generates Joule heat by passing an electric current through an electrical resistance. In the case of a heating cooker, there is no updraft due to gas combustion. Therefore, oily smoke and steam are difficult to be induced together with the warmed air when the food is heated by the heat source to the exhaust equipment such as a ventilation fan provided in the room. By adopting a configuration in which the cooling air is exhausted substantially upward from the exhaust port 10 provided on the upper surface of the cooker body 11, oil smoke, It is possible to obtain an effect that the steam can be auxiliary guided to the ventilation fan provided in the room and easily discharged to the outside. Further, for example, the same number or more of the exhaust ports 10 as the heat sources may be provided at an appropriate position (preferably substantially behind the heat source) according to the number of heat sources. When heating the food with the respective heat sources, oily smoke and steam can be auxiliary guided to the ventilation fan provided in the room together with the warmed air.

  Further, the fan intake port 17 is not provided in the vicinity of the intake port 13 but is installed at a position different from substantially the same plane, for example, in a substantially vertical plane, thereby forming an intake path from the intake port 13 of the fan 15 to the fan intake port 17. As a result, even if boiled soup or the like, which is a cooked product, is sucked into the air inlet 13, it immediately reaches the fan air inlet 17 and has an effect of reducing the possibility of entering the inside of the cooker. The substantially vertical plane is preferably a plane in which the angle θ in FIG. 3 is 60 to 120 degrees. A heat generating component that needs to be cooled generally exists in this range with respect to the cooling fan. Due to the positional relationship in which the intake port 13 is provided at the bottom of the cooker main body 12 or the front part in the vicinity thereof, the fan intake port 17 is provided above the intake port 13, and the intake path from the intake port 13 to the fan intake port 17. Inside air flows from below to above. Even if boiled soup or the like, which is a cooked product, is sucked from the intake port 13 through the intake port 13, there is an effect of reducing the possibility of falling into the inside of the cooker by dropping due to its own weight in the intake path. Furthermore, by making the cross-sectional area of the intake path from the intake port 13 to the fan intake port 17 larger than the opening area of the intake port 13, the flow velocity of the air flowing through the path is reduced, and the weight of boiled juice or the like falls in the intake path Even if boiled soup or the like, which is a food product, is sucked from the air intake port 13 through the air intake port 13, the possibility of reaching the fan air intake port 17 and entering the inside of the cooker is reduced. The direction of the wind generated from the fan (impeller) is changed by the fan case, and then the centrifugal fan 15 configured to blow air to the heat-generating component on the control board is used. Even when the broth or the like enters, the moisture, which is the main component of the broth, is heavier than the air, and is thus blown out of the rotation center of the fan by the centrifugal force and adheres to the fan case 16. This has the effect of reducing the possibility of moisture adhering directly to the electronic components in the cooking machine. Furthermore, in order to prevent cooking such as boiled juice adhering to the fan case 16 from accumulating, a discharge groove may be provided inside the fan case 16 and discharged outside the cooker body 12. The same effect can be obtained by using a multi-blade fan (sirocco fan), a turbo fan, a radial fan, or other centrifugal fans as the centrifugal fan 15. The same effect can be obtained not only in the built-in type cooking device incorporated in the kitchen but also in the stationary type cooking device installed on the table. By setting it as the above structures, it becomes a structure which is hard to suck | inhale oil smoke, a vapor | steam, boiled juice which is a cooking item, etc. from the inlet with the air warmed when heating a cooking item. Thereby, it is possible to provide a cooking device that is easy to use, has excellent cooling efficiency, is highly reliable, and has a high commercial value.

(Embodiment 2)
6-7 shows the detailed figure of the heating cooker in the 2nd Embodiment of this invention. Since the basic configuration is the same as that of the first embodiment, only the difference in configuration will be described.

  A cooker body 12 having a heat source 11, a fan 15 that blows and forcibly cools a heat generating portion 14 in the cooker body 12, and an inlet 13 provided at the front or bottom of the outer surface of the cooker body 12 or both. The fan 15 has a fan inlet 17 on a substantially vertical plane, takes air outside the cooker body 12 from the inlet 13, and outputs the heat source 11 downstream of the cooling air blown substantially rearward by the fan 15. A control board 20 that controls the board, a board case 21 that houses and fixes the board below the control board 20, a cooking chamber 22 that has a door that opens and closes the front opening and heats the article to be heated contained therein And a plurality of exhaust ports 10 serving as outlets for cooling air. The exhaust ports 10 are provided in the upper part or rear part on the rear side of the outer surface of the cooker body 12, and the control air is supplied to the control board 20 by the cooling air blown substantially rearward by the fan 15. Branch down and cook Providing air passage to the air guide to the 22 side.

  The effect | action is demonstrated below about the path | route structure of the cooling air of the heating cooker comprised as mentioned above.

  As shown in FIGS. 6 to 7, it is not warmed by heat exchange with the heat generating member on the control board 20 by guiding the air to the air path partitioned by ribs or the like below the board case 21 below the control board 20. In addition, a relatively low cooling air temperature close to the outside air temperature can be guided to the cooking chamber side. Thereby, the effect which improves the cooling efficiency of the member around a cooking chamber is acquired. As the outer temperature of the cooker body 12 rises, the temperature of the food stored in the kitchen cabinet or the like in which the cooker body 12 is installed rises. By setting it as the structure which reduces the outer shell temperature of the cooking appliance main body 12, the effect that the deterioration by the temperature rise of a foodstuff can be suppressed is acquired.

  The present invention can provide the same effect not only in a built-in type cooking device incorporated in a kitchen but also in a stationary type cooking device installed on a table. Thereby, it is possible to provide a cooking device that is easy to use, has high cooling efficiency for internal components, and has high durability for internal components and high commercial value.

(Embodiment 3)
8 and 9 show detailed views of the heating cooker according to the third embodiment of the present invention. Since the basic configuration is the same as in the first and second embodiments, only the difference in configuration will be described.

  As shown in FIGS. 8 and 9, a heat insulating member 24 is further provided between the substrate case 21 and the control substrate 20 or between the substrate case 21 and the bottom of the outer surface of the cooker body 12. The effect | action is demonstrated below about the path | route structure through which the cooling wind of the heating cooker comprised as mentioned above flows.

  By having the heat insulating member 24 between the substrate case 21 and the control substrate 20 or between the substrate case 21 and the bottom of the outer surface of the cooker main body 12, the heat generating component 14 is mounted on the path through which the cooling air flows. An effect of further suppressing the cooling air from being heated by heat exchange with the control board 20 is obtained. As a result, an effect of improving the cooling efficiency of the outer surface of the cooker main body 12, particularly the outer side of the cooking chamber 22 and the peripheral members can be obtained. Thereby, it is possible to provide a cooking device that is easy to use, has high cooling efficiency for internal components, and is highly reliable and has a high commercial value.

(Embodiment 4)
FIG. 10 shows a detailed view of a heating cooker according to the fourth embodiment of the present invention. Since the basic configuration is the same as in the first, second, and third embodiments, only the difference in configuration will be described.

  As shown in FIG. 10, it further has a heat-shielding plate 23 between the side surface or the rear surface on the cooking chamber 22 side in the cooking chamber 22 and the outer side of the cooking device main body 12, and is blown to the cooking chamber 22 side. A structure in which the cooling air guided to the bottom of the outer shell 12 is discharged from the exhaust port 10 through an air path formed between the heat shield plate 23 and the cooking chamber 22 and leading to the exhaust port; To do. By providing the heat shield plate 23 on the side surface or the rear side of the cooking device body 12 around the cooking chamber 22, the wind guided to the cooking chamber 22 side cools the bottom surface and the side surface of the cooking chamber 22, and the heating heated at that time The effect that wind can be discharged | emitted from the exhaust port 10 without warming the cooker main body 12 outer side surface and rear surface with low temperature is acquired. As the outer temperature of the cooker body 12 rises, the temperature of the food stored in the kitchen cabinet or the like in which the cooker body 12 is installed rises. By setting it as the structure which reduces the outer shell temperature of the cooking appliance main body 12, the effect that the deterioration by the temperature rise of a foodstuff can be suppressed is acquired. Moreover, the effect which can reduce the temperature rise of the member of the cooking chamber 22 periphery is acquired, and durability of the whole cooking appliance improves.

  The same effect can be obtained not only in the built-in type cooking device incorporated in the kitchen but also in the stationary type cooking device installed on the table. Thereby, it can be set as the heating cooker with high durability and reliability, a high cooking performance, and a highly convenient commercial value.

(Embodiment 5)
FIG. 11 shows a detailed view of a heating cooker according to the fifth embodiment of the present invention. Since the basic configuration is the same as that of the fourth embodiment, only the difference in configuration will be described.

  As shown in FIG. 11, between the heat shield plate 23 and the cooker body 12 outer side or the side surface on the cooking chamber 22 side, or between the heat shield plate 23 and the cooking chamber 22, on the heat shield plate 23. The heat insulating member 24 is further included.

  Thereby, the temperature rise of the cooker main body outer surface by the heat conduction phenomenon via a heat shield can be suppressed. Moreover, the effect which can reduce the temperature rise of the member of the cooking chamber 22 periphery is acquired, and durability of the whole cooking appliance improves. Furthermore, the temperature rise of a peripheral member becomes a restriction | limiting, and the subject that the cooking temperature is deteriorated because the temperature in the cooking chamber 22 is not sufficiently raised can be solved. The temperature rise of the outer shell of the cooking device main body 12 is suppressed, and the temperature rise around the cooking device main body 12 can be prevented and cooking can be performed comfortably. The temperature rise around the cooker main body 12 such as a kitchen can be suppressed, and the temperature rise to the peripheral members can be suppressed and deterioration due to the temperature rise can be prevented.

  The same effect can be obtained not only in the built-in type cooking device incorporated in the kitchen but also in the stationary type cooking device installed on the table. Thereby, it can be set as the heating cooker with high durability and reliability of an internal component, high cooking performance, and the high commercial value of usability.

  As described above, the cooking device according to the present invention can reduce the possibility of sucking boiled soup that is a cooked product or dust or dust drifting in the air and entering the cooking device, Since it is the structure which can suppress the temperature rise of the member around a cooking chamber, it can apply also to uses, such as a heating cooking appliance which comprises other similar forced air cooling systems.

Detailed view of heating cooker in Embodiment 1 of the present invention Detailed view of heating cooker in Embodiment 1 of the present invention Detailed view of heating cooker in Embodiment 1 of the present invention Detailed view of heating cooker in Embodiment 1 of the present invention Detailed view of heating cooker in Embodiment 1 of the present invention Detailed view of heating cooker in Embodiment 2 of the present invention Detailed view of heating cooker in Embodiment 2 of the present invention Detailed view of heating cooker in Embodiment 3 of the present invention Detailed view of heating cooker in Embodiment 3 of the present invention Detailed view of heating cooker in Embodiment 4 of the present invention Detailed view of heating cooker in Embodiment 5 of the present invention

Explanation of symbols

2 Top frame 3 Top plate 4 Operation unit 10 Exhaust port 11 Heat source 12 Cooker body 13 Intake port 14 Heating component 15 Fan 16 Fan case 17 Fan intake port 18 Leg 19 Cover 20 Control board 21 Substrate case 22 Cooker 24 Insulation member 30 Fan exhaust 31 Door

Claims (5)

A cooker body having a heat source;
A fan that blows and forcibly cools the heat generating part in the cooker body;
And a suction port provided in the outer exterior surface front or bottom or both of the cooker body,
The fan case of the fan is configured such that a fan intake port for sucking air outside the cooker body from the intake port is 60 to 120 degrees with respect to a horizontal plane ,
On the downstream side of the cooling air that is blown by the fan and directed to the exhaust port provided at the upper part or rear part behind the outer surface of the cooker body ,
A control board for controlling the output of the heat source,
A substrate case for storing and fixing a substrate below the control substrate;
A cooking chamber that has a door that opens and closes the front opening and heats an object to be heated that is housed inside ;
The cooling air is blown to the control board, and the airflow path formed by being partitioned by a rib provided on the lower surface of the board case and above the outer bottom of the cooker body, A cooking device characterized by being branched upstream and guided to the cooking chamber side . A cooker body having a heat source;
A fan that blows and forcibly cools the heat generating part in the cooker body;
And a suction port provided in the outer exterior surface front or bottom or both of the cooker body,
The fan case of the fan is configured such that a fan intake port for sucking air outside the cooker body from the intake port is 60 to 120 degrees with respect to a horizontal plane ,
On the downstream side of the cooling air that is blown by the fan and directed to the exhaust port provided at the upper part or rear part behind the outer surface of the cooker body ,
A control board for controlling the output of the heat source,
A substrate case for storing and fixing a substrate below the control substrate;
A cooking chamber that has a door that opens and closes the front opening and heats an object to be heated that is housed inside ;
The cooling air is blown to the control board and is controlled by an air path formed by being partitioned by ribs provided below the control board and above the board case.
A cooking device characterized by being branched upstream of the control board and guided to the cooking chamber side . Wherein between the substrate case and the control board or the cooking device according to claim 1 or 2 characterized by further comprising a heat insulating member between the outer exterior surface bottom of the cooker body and the board case. Further comprising a heat shield plate between the side or rear surface of the cooking chamber side of the cooking device body shell and the cooking chamber, it is blown into the cooking chamber side, between the cooker body shell bottom and the cooking chamber The cooling air guided to the exhaust is discharged from the exhaust port via an air passage formed between the heat shield plate and the cooking chamber and reaching the exhaust port. The cooking device according to any one of the above. Between the heat shield plate and the cooker body outer rear side or the side surface on the cooking chamber side, or between the heat shield plate and the cooking chamber, further comprising a heat insulating member on the heat shield plate. The cooking device according to claim 4.

Images