JP5420012B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker including a cooking chamber for cooking such as baking or steaming a heated object such as a fish with a heating element such as a heater.

  Conventionally, when cooking is performed using a cooking chamber, odor components generated from heated objects such as fish and pollutants such as oily smoke are discharged from the cooking chamber to the outside of the main body. In order to reduce the indoor air pollution, air cleaning means such as a filter containing an oxidation catalyst is provided in the exhaust air passage that sucks the air in the cooking chamber and discharges it outside the main body to reduce the concentration of pollutants and exhaust the exhaust. Is going. When the air in a cooking chamber having a high temperature of 200 ° C. or higher is directly sucked by a blower, it is necessary to configure the blower with heat-resistant parts such as metal or to cool an electric motor or the like that is a driving means of the blower. Therefore, there were problems such as increased durability and product cost. In order to solve this, as a means for attracting the air in the cooking chamber to the exhaust air passage, the air in the cooking chamber is induced by blowing the air current from the blower into the exhaust air passage using the principle of the air ejector. (For example, refer to Patent Document 1).

JP 2007-17033 A (page 6, FIG. 5)

  However, in the heating cooker of patent document 1 mentioned above, the air in a housing | casing is attracted | sucked using an air blower, an airflow is produced, and the airflow is ventilated to an exhaust air path. Therefore, the temperature of the blower becomes high due to the air temperature in the casing around the cooking chamber and the heat transfer by radiation from the wall of the cooking chamber, and a blower with a high heat resistance temperature must be used, which is expensive. Become. Moreover, since it is an air path between the blower and the inflow port of the exhaust air path, the air flow is dispersed or the air flow is sucked into the air blower again and circulated. Therefore, sufficient attraction performance (air volume) of exhaust from the cooking chamber cannot be obtained. Moreover, since there is much loss in ventilation of an air blower, it was necessary to blow an air volume more than necessary, and the load of the air blower increased and the noise of the air blower increased.

The present invention has been made to solve the above-described problems, and a first object is to increase the air attracting performance from the cooking chamber, reduce the air blowing load of the blower, and reduce the blower noise. It is to obtain a heating cooker that can be.
The second object is to obtain a low-cost heating cooker with a simple structure by using a low-cost blower with a low heat-resistant temperature while lowering the operating noise of the cooking device.

A heating cooker according to the present invention includes a casing having an exhaust port at the upper part of the back surface, a cooking chamber provided in the casing and having a heating unit for heating an object to be heated, and a casing from the back of the cooking chamber. A space is formed by an exhaust duct that extends to the vicinity of the exhaust outlet, an air suction duct that is attached to the bottom surface of the exhaust duct and has an air suction fan inside, and the exhaust duct. An exhaust air duct that exhausts from the exhaust port through the space, and the exhaust duct is connected to the horizontal portion connected to the back of the cooking chamber, and is bent upward in an L shape from the horizontal portion. A vertical portion extending to the vicinity, and an air inflow port provided in a portion facing the upper opening of the vertical portion of the bottom surface of the horizontal portion, the air suction duct has the upper surface joined to the bottom surface of the horizontal portion, outlet in communication with an air inlet and tight closed on its upper surface A, a suction air by driving the air suction fan is flown from the air outlet to the air inlet, through the air in the horizontal portion of the exhaust duct to induce air in the cooking chamber, the exhaust air duct is vertical section of the exhaust duct of a space between the inner surfaces of both sides and L-shaped upper portion side is provided extending to the exhaust port near the enclosure, cooling enclosure sent from the cooling fan installed in the housing Air is allowed to flow into the space, the outlet located on the upper opening side of the vertical portion of the space is ejected upward as a slit-like nozzle , and air from the upper opening of the vertical portion of the exhaust duct is attracted to the exhaust port To discharge from.

According to the present invention, the air inlet provided on the bottom surface of the exhaust duct and the air outlet of the air suction duct are in close communication with each other. Then, it is not sucked and circulated again by the air suction fan. Therefore, the air attracting performance from the cooking chamber is enhanced, the blowing efficiency of the air suction fan is improved, and further, the blowing of a low air volume is sufficient, the load of the air suction fan is reduced, and the noise can be reduced.
Also, the exhaust air passage is provided with a space between at least a part of the vertical part of the exhaust duct between the both side surfaces on the upper side and the inner side surface of the L-shape and extending to the vicinity of the exhaust port of the housing. The cooling air sent from the cooling fan installed in the housing is passed through the space of the exhaust air passage, and the outlet of the space is blown upward as a slit-like nozzle to attract the air in the exhaust duct. To discharge from the exhaust port. For this reason, the fan load of the air suction fan can be further reduced, and the noise can be reduced.

It is a perspective view which shows the external appearance of the heating cooker which concerns on Embodiment 1. FIG. FIG. 2 is a perspective view of a state in which a top plate and an intake / exhaust port cover shown in FIG. 1 are removed. It is a perspective view of the state which removed the housing | casing upper surface part shown in FIG. 2, and the induction heating coil unit of one side. It is a perspective view which shows the substrate case unit of the heating cooker which concerns on Embodiment 1. FIG. It is a perspective view which shows the heating cooker which concerns on Embodiment 1 seeing from the bottom face side. It is a perspective view which removes and shows the upper surface and front door of the cooking chamber of the heating cooker which concerns on Embodiment 1. FIG. It is a perspective view which assembles and shows the exhaust duct and the air suction duct of the cooking-by-heating machine concerning Embodiment 1. FIG. It is a perspective view of the state which decomposed | disassembled the exhaust duct and air suction duct shown in FIG. It is sectional drawing which cut | disconnects and shows the side surface of the heating cooker which concerns on Embodiment 1. FIG. It is a perspective view which removes and shows each component of the upper side of the heating cooker which concerns on Embodiment 2. FIG. It is a perspective view which shows the heating cooker which concerns on Embodiment 2 seeing from the bottom face side. It is a perspective view which removes and shows the upper surface and front door of the cooking chamber of the heating cooker which concerns on Embodiment 2. FIG. It is a perspective view which assembles and shows an exhaust duct and an air suction duct of a cooking-by-heating machine concerning Embodiment 2. It is a perspective view of the state which decomposed | disassembled the exhaust duct and air suction duct shown in FIG. It is sectional drawing which cut | disconnects and shows the side surface of the heating cooker which concerns on Embodiment 2. FIG.

Embodiment 1 FIG.
FIG. 1 is a perspective view showing an appearance of a heating cooker according to Embodiment 1. FIG.
In FIG. 1, the housing | casing upper surface part 3 is attached to the upper side of the housing | casing 2 of the main body 1 of a heating cooker so that attachment or detachment is possible. An intake / exhaust port cover 5 is detachably installed at the rear portion of the upper surface portion 3 of the housing, and an operation unit 6 is provided at the front portion of the upper surface portion 3 of the housing. A top plate 4 is attached between the intake / exhaust port cover 5 and the operation unit 6 of the upper surface portion 3 of the housing. A heated object (not shown) such as a pan or a frying pan is placed on the upper surface of the top plate 4. An operation unit 6 is provided on both sides of the front surface of the housing 1, and a front door of the cooking chamber 7 is disposed at the center thereof.

  The intake / exhaust port cover 5 described above has air permeability and has a structure in which intake and exhaust are smoothly performed. In addition, in this Embodiment, although it is set as the structure which can be cooked also on the top plate 4, the cooking function using the top plate 4 should just be mounted as needed, and the cooking which does not require the top plate 4 A simple exterior with only the chamber 7 may be used.

FIG. 2 is a perspective view of a state in which the top plate and the intake / exhaust port cover shown in FIG.
In FIG. 2, a case exhaust port 9 (exhaust port) is provided at the rear center of the case upper surface portion 3, and case intake ports 8 are provided on both sides of the case exhaust port 9 of the case upper surface portion 3. It has been. An upper opening 32 is disposed in the housing exhaust port 9. The upper opening 32 is an exhaust port of the cooking chamber exhaust duct 10 attached to the back surface of the cooking chamber 7. The casing exhaust port 9 and the casing intake port 8 described above are covered with the intake / exhaust port cover 5 in a normal use state.

  Two induction heating coil units 11 are arranged on the front side in the housing 2, and a radiant heater 13 is arranged in the center on the rear side. These are used for heating an object to be heated placed on the top plate 4. A cooking chamber 7 is disposed below the induction heating coil unit 11 and the radiant heater 13. The cooking chamber 7 is configured to include the center of the front surface of the main body 1 and is used for cooking such as cooking fish or steaming food in the space in the cooking chamber 7 or steaming ingredients.

FIG. 3 is a perspective view of a state in which the upper surface of the housing and the induction heating coil unit on one side shown in FIG. 2 are removed.
In FIG. 3, the upper opening 32 of the cooking chamber exhaust duct 10 described above is disposed at substantially the same height as the upper portion of the exhaust air passage 14. This is because air (exhaust) from the cooking chamber 7 is discharged from the casing exhaust port 9 to the outside of the casing 2 immediately after exiting from the upper opening 32. Thereby, the air from the cooking chamber 7 does not flow into the exhaust air passage 14 and diffuse to contaminate the housing 2.

  A substrate case unit 15 is disposed on each side of the cooking chamber 7. The suction port 15a of the substrate case unit 15 is connected to the housing intake port 8 disposed on both sides of the housing exhaust port 9 as described above. A chamber 16 provided with a plurality of air outlets 17 is disposed below the induction heating coil unit 11. The chamber 16 is connected to the exhaust port of the substrate case unit 15. The cooling air sucked into the suction port 15 a via the housing suction port 8 passes through the substrate case unit 15, then flows into the chamber 16 from the exhaust port of the substrate case unit 15, and is blown out from the blowout port 17. Then, the cooling air cools the upper induction heating coil unit 11, passes through the exhaust air passage 14 provided on the back surface of the housing 2, and is discharged from the housing exhaust port 9.

  FIG. 4 is a perspective view showing a substrate case unit of the heating cooker according to the first embodiment. Since the substrate case unit 15 is arranged on both sides of the cooking chamber 7 as described above and has a substantially symmetrical configuration, the substrate case unit 15 will be described using the right substrate case unit 15 as viewed from the front. .

  In FIG. 4, the board case unit 15 is provided with a cooling fan 18, and an electronic circuit board 12 on which electronic components are mounted is housed. The electronic circuit board 12 includes electronic components that generate heat and generate an object to be cooled. Some electronic circuit boards 12 include a heat sink (cooling fin) to increase cooling efficiency.

  The substrate case unit 15 is formed as an integral air passage from the suction port 15a to the exhaust port. After the cooling fan 23 is operated, after the cooling air of the outside air flows into the suction port 15a through the housing intake port 8 and passes through the cooling fan 18 to cool the object to be cooled on the electronic circuit board 12 inside. The gas is discharged from the exhaust port of the substrate case unit 15 and reaches the chamber 16.

FIG. 5 is a perspective view showing the heating cooker according to Embodiment 1 as seen from the bottom side.
In FIG. 5, an outside air intake 19 is provided on the bottom surface of the housing 2. The outside air inlet 19 includes a plurality of slits arranged in the width direction of the main body 1. The outside air inlet 19 is for taking in air outside the housing 2, and is connected to the outside air inlet 30 of the air suction duct 20 fixed to the cooking chamber exhaust duct 10. In the present embodiment, it has been described that the outside air inlet 19 is provided on the bottom surface of the housing 2, but depending on the arrangement of the cooking chamber 7, the substrate case unit 15, etc. in the housing 2, the top surface of the housing Alternatively, an outside air inlet 19 may be provided on the side surface.

FIG. 6 is a perspective view showing the cooking chamber of the heating cooker according to Embodiment 1 with the upper surface and the front door removed.
In FIG. 6, an upper sheath heater 21 that is a heating unit is disposed in the upper part of the cooking chamber 7, and a cooking table 22 on which an object to be heated is placed is disposed below the upper sheath heater 21. Further, a lower sheath heater 23, which is another heating unit, is disposed below the cooking table 22, and a tray 24 is provided below the lower sheath heater 23. A cooking chamber exhaust port 25 is provided on the back surface of the cooking chamber 7, and a cooking chamber exhaust duct 10 having the cooking chamber exhaust port 25 as a suction port is attached. The above-described air suction duct 20 is attached to the lower surface of the cooking chamber exhaust duct 10.

  In addition, in this Embodiment, although it becomes the structure which heats the to-be-heated object mounted in the cooking table 22 with the upper sheath heater 21 and the lower sheath heater 23 at once from the up-down direction, A sheathed heater may be provided in either the upper part or the lower part. When the sheathed heater is arranged in this way, the same cooking can be performed by inverting the top and bottom of the object to be heated, and the same effect can be obtained regardless of the number and arrangement of the sheathed heaters. Moreover, in this Embodiment, although the sheathed heater is used as a heating part in the cooking chamber 7, it is not limited to this, For example, heating parts which have electrical resistance, such as a carbon heater and a ceramic heater Alternatively, a heating unit using a high frequency such as a magnetron may be used. In other words, any heating unit capable of cooking food can be used as long as the same effect can be obtained without particular limitation.

FIG. 7 is a perspective view showing the exhaust duct and the air suction duct of the heating cooker according to the first embodiment assembled.
In FIG. 7, a filter 27 is disposed inside the cooking chamber exhaust duct 10 on the cooking chamber 7 side, and a sheathed heater 26 for heating the filter 27 is disposed on the front side of the filter 27. Inside the air suction duct 20, for example, two air suction fans 28 (propeller fans) are provided in parallel in the width direction. Further, cooling air suction ports 29 are provided at lower portions of both side surfaces on the suction side of the air suction duct 20. Furthermore, an outside air inlet 30 is provided on the surface of the air suction duct 20 facing the bottom surface of the housing 2 on the suction side. The outside air inlet 30 is connected to the outside air inlet 19 provided on the bottom surface of the housing 2 as described above. An air outlet 20 a is provided on the upper surface of the air suction duct 20 on the air outflow side of the air suction fan 28. The blower outlet 20 a is connected to the bottom surface of the cooking chamber exhaust duct 10 in a substantially sealed state and communicates with the air inlet 31 of the cooking chamber exhaust duct 10.

  In the present embodiment, it has been described that the cooling air suction port 29 is provided at the lower part of both side surfaces on the suction side of the air suction duct 20, but the cooking chamber 7 in the housing 2, the substrate case unit 15 and the like are provided. Depending on the arrangement, the cooling air suction port 29 may be provided on the upper surface or the rear surface of the air suction duct 20 on the suction side. In the present embodiment, the sheathed heater 26 is provided on the filter 27 side of the cooking chamber exhaust duct 10, but this may be provided as necessary, and the present invention regardless of the presence or absence of the sheathed heater 26. The effect of is obtained similarly. Further, it has been described that the air suction duct 20 is provided with two propeller fans (air suction fan 28) in parallel. However, if there is an appropriate air blowing capacity, a centrifugal fan such as a sirocco fan or a turbo fan is provided. However, the number of fans may be provided according to the required air blowing capacity, and is not limited to this.

FIG. 8 is a perspective view showing a state in which the exhaust duct and the air suction duct shown in FIG. 7 are disassembled.
In FIG. 8, the cooking chamber exhaust duct 10 is formed in a substantially L shape, and is composed of a horizontal portion extending toward the cooking chamber 7 and a vertical portion bent upward in an L shape from the horizontal portion. . A rectangular air inlet 31 extending in the width direction is provided in a portion of the bottom surface of the horizontal portion of the cooking chamber exhaust duct 10 facing the upper opening 32 of the vertical portion. Air from the cooking chamber 7 is discharged from the upper opening 32 in the vertical portion of the cooking chamber exhaust duct 10.

  In the present embodiment, the air inlet 31 is a simple rectangular hole, but the shape is not limited to this as long as the air flow from the air suction duct 20 can be introduced into the cooking chamber exhaust duct 10. Absent. For example, a plurality of circular holes, polygonal holes, three-dimensional slit nozzles, or circular nozzles may be used, and they may function as an ejector described later.

FIG. 9 is a cross-sectional view showing the side surface of the cooking device according to Embodiment 1 by cutting.
In FIG. 9, an air passage (space) through which cooling air can be passed is formed between the upper side surfaces of the vertical portion of the cooking chamber exhaust duct 10 and the L-side inner surface and the inner surface of the exhaust air passage 14. Yes. The air path merges with the upper opening 32 of the cooking chamber exhaust duct 10 in front of the housing exhaust port 9. The cooking chamber 7 is provided with appropriate openings (not shown) on the wall surface, the front door, etc., so that outside air can flow into the cooking chamber 7 with little pressure loss, and exhaust is not hindered.

Next, the operation of the heating cooker according to the present embodiment will be described. Here, the operation when cooking is performed using the cooking chamber related to the present invention will be described.
When cooking in the cooking chamber 7, oily smoke and odor components are generated from the ingredients that are to be heated, or the juice and fat from the ingredients volatilize in contact with the saucer 24 and the lower sheath heater 23, Oil smoke and odor components are generated and diffused into the cooking chamber 7. The diffused oil smoke and odor components flow into the cooking chamber exhaust duct 10 from the cooking chamber exhaust port 25 and are purified by the filter 27 to be reduced in concentration. Then, it is discharged from the upper opening 32 of the cooking chamber exhaust duct 10 to the outside of the casing 2 through the casing exhaust port 9.

  The above-described oily smoke and odor components are purified by heating the catalyst adhering to the filter 27 with the sheathed heater 26 to perform oxidation resolution. Depending on the type of filter 27, there are cases where oil smoke and odor components are purified by a purification means different from the present embodiment, or the sheathed heater 26 is not provided. However, the effects of the present invention can be obtained in the same manner.

Next, the operation when suctioning and discharging oil smoke and odor components from the cooking chamber will be described.
First, the flow of cooling air in the entire housing 2 will be described.
When cooking is performed in the cooking chamber 7, the upper and lower sheathed heaters 21 and 23 generate heat at 500 to 800 ° C., and the temperature in the cooking chamber 7 is 200 to 300 ° C., for example. . Even if the wall surface of the cooking chamber 7 is provided with a certain heat insulating means, the temperature in the housing 2 rises due to radiation and heat transfer. When the temperature in the casing 2 rises, each component in the casing 2 is heated to a heat resistant temperature by the cooling fan 18 in order to avoid the malfunction of each component constituting the heating cooker and the shortening of the service life. It is cooled so that:

  When the cooling fan 18 is operating, external air passes through the intake / exhaust port cover 5 and flows into the intake port 15 a from the housing intake port 8, and enters the substrate case unit 15 through the cooling fan 18. The electronic components mounted on the electronic circuit board 12 are cooled. Thereafter, the cooling air is sent from the exhaust port of the substrate case unit 15 and flows into the chamber 16. The cooling air that has flowed in is blown out from the air outlet 17 on the upper surface of the chamber 16, and after cooling the induction heating coil unit 11 disposed above, reaches the exhaust air passage 14 on the back side of the housing 2. Then, the air is exhausted from the housing exhaust port 9 of the housing 2 to the outside of the housing 2 through the intake / exhaust cover 5.

  The temperature of the exhausted air is a temperature that does not cause any problem even if a person touches the exhaust, but is higher than the room temperature, and the temperature in the housing 2 is also higher than the room temperature. Further, since air is pushed into the housing 2 by the cooling fan 18, the pressure is higher than the outside air outside the housing 2. In the present embodiment, the flow of the cooling air is as described above, but the arrangement and order of the housing intake port 8, the cooling fan 18, the substrate case unit 15 and the like are not limited to this. For example, the cooking chamber 7 is arranged close to one side surface in the housing 2, the substrate case unit 15 and the cooling fan 18 are arranged on the opposite side surface, and the air blown from the cooling fan 18 is sent to the substrate case unit 15 and the chamber. 16 may be blown in parallel. That is, it is sufficient if the cooling air is pushed into the housing 2 by the cooling fan 18, and the same effect can be obtained.

Next, the flow of exhaust in the cooking chamber 7 will be described.
The suction and exhaust of the air in the cooking chamber 7 is performed by the function of air ejectors provided at two locations.
First, the cooling air is used as an air-induced fluid in the cooking chamber exhaust duct 10. This is because the cooling air flows into the air passage formed between the exhaust air passage 14 and the cooking chamber exhaust duct 10 and is ejected upward, so that the outlet of the exhaust air passage 14 is regarded as a substantially slit-like nozzle. be able to. As the cooling air flows into the air passage, the jet flow and the negative pressure region cover the periphery and the upper part of the upper opening 32 of the cooking chamber exhaust duct 10, so that the air in the cooking chamber exhaust duct 10 is attracted, and the housing It is discharged together with cooling air from the exhaust port 9.

  Second, the air sent out from the air suction fan 28 is used as an air attracting fluid in the cooking chamber exhaust duct 10. In this case, air from the air suction fan 28 is ejected from the air inlet 31 of the cooking chamber exhaust duct 10 toward the upper opening 32, so that the air inlet 31 functions as a slit-like nozzle. A jet is formed in the cooking chamber exhaust duct 10 to function as an ejector, and the air in the cooking chamber 7 is attracted through the air in the horizontal portion of the cooking chamber exhaust duct 10.

  Since the air inlet 31 is a slit-like nozzle, an appropriate pressure is required to allow air to pass therethrough, and the air path from the blowing side of the air suction fan 28 to the air inlet 31 has a certain airtightness. The cooking chamber exhaust duct 10 and the air suction duct 20 are joined so as to be maintained. The structure is such that air as the attracting fluid is not diffused and does not sufficiently flow into the air inlet 31, and the performance of the ejector is deteriorated so that the necessary amount of attracting air cannot be obtained.

  The air sucked into the air suction fan 28 is sucked from the cooling air in the housing 2 sucked from the cooling air suction port 29 of the air suction duct 20 and the outside air intake 19 on the bottom surface of the housing 2. The outside air outside the housing 2 is mixed. The suction from the cooling air suction port 29 of the air suction duct 20 is a fan load of the air suction fan 28 as compared with the case of suction from outside the housing 2 due to the pressure inside the housing 2 being increased by the cooling fan 18. There is an advantage that can be reduced. On the other hand, the temperature of the cooling air in the housing 2 is high, and the air suction fan 28 is required to have high heat resistance, and it is disadvantageous in terms of life and reliability. In the present embodiment, the cooling air suction port 29 of the air suction duct 20 is provided in the vicinity of the bottom surface of the housing 2, and therefore, compared with intake air from the upper layer where the temperature tends to be high in the same housing 2. The cooling air of low temperature is sucked in.

  The suction from the outside air inlet 19 has a demerit that the fan load of the air suction fan 28 is higher than that in the housing 2, but the temperature of the air sucked is lower than that in the housing 2, and the air suction fan 28. The heat resistance can be lowered, and it is advantageous in terms of life and reliability. The air suction fan 28 is obtained by mixing and sucking the opening area of the cooling air suction port 29 of the air suction duct 20 and the outside air intake port 19 at a predetermined ratio (1: 3 to 1: 6 in the present embodiment). Can be used as a standard product with a low-cost operating environment temperature of 85 ° C. Further, the fan load of the air suction fan 28 can be reduced using the pressure of the cooling fan 18.

  As described above, according to the first embodiment, the air suction duct 20 and the cooking chamber exhaust duct 10 are joined so that the air outlet 20a and the air inlet 31 are connected in a sealed state. Thereby, the air as the attracting fluid delivered from the air suction fan 28 can be ejected from the air inlet 31 into the cooking chamber exhaust duct 10 without diffusing into the housing 2. Therefore, it is possible to perform air blowing by the air suction fan 28 without waste, to reduce the fan load, to reduce the fan noise, and to provide a cooking device with low operation noise.

  Further, the air sucked by the air suction fan 28 flows into the cooling air suction port 29 provided in the air suction duct 20, and the outside air outside the housing 2 flows into the outside air suction port 30. Therefore, the air suction fan 28 having a low heat-resistant temperature and a low cost can be used. Moreover, since the cooling air to which pressure is added by the ventilation of the cooling fan 18 flows into the cooling air suction port 29, the load on the blower of the air suction fan 28 can be reduced, and the noise can be reduced. Therefore, the product cost can be suppressed and a cooking device with low operation noise can be provided.

  In addition, since the cooling air suction port 29 of the air suction duct 20 is provided in the vicinity of the bottom surface of the housing 2, the temperature of the air (cooling air) sucked from the cooling air suction port 29 can be lowered, and low-cost air suction. Within the operating temperature of the fan 28, the ratio of air sucked from the cooling air suction port 29 can be increased. In addition, the pressure generated by the cooling fan 18 can be used, and the fan load of the air suction fan 28 can be reduced, so that the noise can be reduced and a cooking device with lower operation noise can be provided. it can.

  Further, since the ratio of the opening area of the cooling air intake port 29 of the air suction duct 20 to the outside air intake port 19 is set to 1: 3 to 1: 6, the intake air amount from the cooling air intake port 29 and the outside air intake port 19 are The mixing ratio of the intake air volume can be optimized, and the ratio of the air sucked from the cooling air inlet 29 can be increased most within the operating temperature of the low-cost air suction fan 28. For this reason, the pressure generated by the cooling fan 18 can be used more effectively. Further, the load on the blower of the air suction fan 28 can be reduced, the noise can be reduced, and a cooking device with lower operation noise can be provided.

  In addition, since the cooling air flows into the air passage formed between the cooking chamber exhaust duct 10 and the exhaust air passage 14 and is jetted upward, the cooling air becomes an attracting fluid and the effect of the air ejector makes the cooking chamber. The air in the exhaust duct 10 is attracted and the exhaust of the cooking chamber exhaust duct 10 is assisted. Therefore, the attraction ability due to the effect of the air ejector in the cooking chamber exhaust duct 10 using the air delivered from the air suction fan 28 as the attraction fluid can be reduced. Moreover, the air volume of the air suction fan 28 can be reduced, the blower load can be reduced, the noise can be reduced, and a cooking device with lower operation noise can be provided.

  In addition, the cooling air in the housing 2 is passed through the air passage between the cooking chamber exhaust duct 10 and the exhaust air passage 14, and the cooling air is used as an inducing fluid for the air in the cooking chamber exhaust duct 10. Furthermore, the mixed air of the cooling air in the housing 2 flowing into the cooling air suction port 29 of the air suction duct 20 and the outside air outside the housing 2 flowing into the outside air suction port 30 is mixed with the air in the cooking chamber exhaust duct 10. Used as an attractive fluid. As a result, the load on the blower of the air suction fan 28 can be reduced, and noise can be reduced. In addition, since the exhaust path of the cooling fan 18 is dispersed in two places, the air passage cross section is expanded and the pressure loss is reduced, the cooling fan 18 can also reduce the fan load and can be reduced in noise, A cooking device with lower operation noise can be provided.

Embodiment 2. FIG.
Next, Embodiment 2 will be described with reference to FIGS. 1 and 10 to 15. Since only the shapes of the cooking chamber exhaust duct 10 and the air suction duct 20 are different from those of the first embodiment, only the different portions will be mainly described.
FIG. 10 is a perspective view showing the components on the upper side of the heating cooker according to the second embodiment with the parts removed.
The second embodiment is different from the first embodiment in that the position of the upper opening 32 of the cooking chamber exhaust duct 10 is lower than the upper portion of the exhaust air passage 14. An air passage (space) through which cooling air can be passed is formed between both sides of the vertical portion reaching the upper opening 32 of the cooking chamber exhaust duct 10 and the inner surface of the L shape and the exhaust air passage 14. The same as in the first embodiment.

FIG. 11 is a perspective view showing the cooking device according to the second embodiment as seen from the bottom side.
In FIG. 11, air suction guides 33 are provided in the lower part of the bottom surface side of the housing 2 on both side surfaces of the air suction duct 20 fixed to the cooking chamber exhaust duct 10. The air suction guide 33 is provided with a cooling air suction port 29 on the back side of the casing 2 opposite to the cooking chamber 7. Further, the outside air inlet 30 of the air suction duct 20 is connected in a sealed state to the outside air inlet 19 provided on the bottom surface of the housing 2 as in the first embodiment. In the present embodiment, it has been described that the air suction guide 33 is provided in the lower part of the bottom surface side of the casing 2 on both side surfaces of the air suction duct 20, but the cooking chamber 7 and the substrate case in the casing 2 are also described. Depending on the arrangement of the unit 15 or the like, the air suction guide 33 may be provided on the back side of the air suction duct 20 on the suction side.

FIG. 12 is a perspective view showing the cooking chamber of the heating cooker according to Embodiment 2 with the upper surface and front door removed.
In FIG. 12, the back surface of the vertical portion of the cooking chamber exhaust duct 10 fixed to the back surface of the cooking chamber 7 extends to the vicinity of the casing exhaust port 9. Since the exhaust from the cooking chamber 7 is hot at the back surface, there is a heat insulating effect that prevents the exhaust from directly contacting the casing 2 and the temperature of the outer shell of the casing 2 from becoming high. Moreover, the above-mentioned back surface is for making it easy to engage between the upper end of the cooking chamber exhaust duct 10 and the housing | casing 2, or between back surfaces, and improving assembly property.

FIG. 13: is a perspective view which assembles and shows the exhaust duct and air suction duct of the heating cooker which concerns on Embodiment 2. FIG.
In FIG. 13, the air suction guide 33 described above forms an air path with the bottom surface of the housing 2 by arranging the air suction duct 20 on the bottom surface of the housing 2. In this air passage, the space on the suction port side of the air suction fan 28 of the air suction duct 20 is sealed from the cooling air suction port 29 that opens in the direction opposite to the cooking chamber 7. Thus, by providing the cooling air suction port 29 at a position away from the cooking chamber 7 on the bottom surface side of the housing 2, it is possible to suck cooling air having a relatively low temperature in the housing 2.

14 is a perspective view of the exhaust duct and the air suction duct shown in FIG. 13 in an exploded state.
In FIG. 14, as in the first embodiment, the cooking chamber exhaust duct 10 is formed in a substantially L shape, and extends vertically to the cooking chamber 7 side and is vertically bent in an L shape upward from the horizontal portion. It consists of parts. A rectangular air inlet 31 extending in the width direction is provided in a portion of the bottom surface of the horizontal portion of the cooking chamber exhaust duct 10 facing the upper opening 32 of the vertical portion. Air from the cooking chamber 7 is discharged from the upper opening 32 in the vertical portion of the cooking chamber exhaust duct 10.

FIG. 15 is a cross-sectional view showing the side surface of the heating cooker according to the second embodiment.
In FIG. 15, as in the first embodiment, the cooling air can be passed between the upper side surfaces of the vertical portion of the cooking chamber exhaust duct 10 and the L-shaped inner surface and the inner surface of the exhaust air passage 14. A path (space) is formed. The air path merges with the upper opening 32 of the cooking chamber exhaust duct 10 below the casing exhaust port 9. The cooking chamber 7 is provided with appropriate openings (not shown) on the wall surface, the front door, etc., so that outside air can flow into the cooking chamber 7 with little pressure loss, and exhaust is not hindered.

Next, the operation of the heating cooker according to the present embodiment will be described. Here, a different part from Embodiment 1 is demonstrated.
First, the flow of exhaust in the cooking chamber 7 will be described.
The suction and exhaust of the air in the cooking chamber 7 is performed by the function of air ejectors provided at two locations.
The first uses the cooling air as the air-induced fluid in the cooking chamber exhaust duct 10 as in the first embodiment. An air passage formed by inserting a part of the vertical portion of the cooking chamber exhaust duct 10 into the exhaust air passage 14 can be regarded as a substantially slit-like nozzle. That is, the cooling air flowing into the air passage is jetted around the upper opening 32 of the cooking chamber exhaust duct 10 and discharged from the housing exhaust port 9. At this time, the air in the cooking chamber exhaust duct 10 is attracted by the jet and discharged together with the cooling air.

  In the first embodiment, the upper opening 32 and the exhaust air passage 14 of the cooking chamber exhaust duct 10 are substantially the same height, and each upper part is close to the casing exhaust port 9 of the casing 2 and outside the casing 2. It is close to the open space and is easily affected by disturbances such as airflow flowing outside the housing 2 (indoor space). On the other hand, in this embodiment, since the upper opening 32 of the cooking chamber exhaust duct 10 is in the exhaust air passage 14, it is difficult to be influenced by disturbances, and can be configured to be close to an outer peripheral nozzle type ejector. Therefore, the air attraction ability (air volume) in the cooking chamber exhaust duct 10 can be increased.

  Second, as in the first embodiment, the air sent from the air suction fan 28 is used as an air attracting fluid in the cooking chamber exhaust duct 10. The air inlet 31 functions as a slit-like nozzle by ejecting the air from the air inlet 31 of the cooking chamber exhaust duct 10 toward the upper opening 32 in the cooking chamber exhaust duct 10. By causing a jet flow in the cooking chamber exhaust duct 10, it functions as an air ejector, and the air in the cooking chamber 7 is attracted through the air in the horizontal portion of the cooking chamber exhaust duct 10.

  Since the air inlet 31 is a slit-like nozzle, an appropriate pressure is required to allow air to pass through, and the air path from the air outlet 20a of the air suction duct 20 to the air inlet 31 has a certain airtightness. So that the cooking chamber exhaust duct 10 and the air suction duct 20 are joined together. It is also configured so that the air that is the attracted fluid that has been delivered is not diffused and does not sufficiently flow into the air inlet 31, and the performance of the ejector is degraded and the required amount of induced air cannot be obtained. This is the same as the first embodiment.

  Further, the air sucked into the air suction fan 28 includes the cooling air in the housing 2 sucked from the cooling air suction port 29 of the air suction guide 33 provided on both side surfaces of the air suction duct 20, and the housing 2. The outside air outside the housing 2 sucked from the outside air inlet 19 provided on the bottom surface of the housing 2 is mixed. The suction from the cooling air suction port 29 has the merit that the fan load of the air suction fan 28 can be reduced compared to the case of suction from the outside of the housing 2 because the pressure in the housing 2 is increased by the cooling fan 18. is there. On the other hand, the temperature of the cooling air in the housing 2 is high, and the air suction fan 28 is required to have high heat resistance, and it is disadvantageous in terms of life and reliability.

  In the present embodiment, the cooling air suction port 29 of the air suction guide 33 is disposed in the vicinity of the bottom surface of the housing 2, and further, the cooling air suction port 29 is separated from the cooking chamber 7 with the air suction guide 33 interposed therebetween. I am doing so. In the state where the air suction guide 33 is not provided, the arrangement of the space on the suction side is limited by the arrangement of the air suction fan 28 as in the first embodiment, and the cooling air suction port 29 can be separated from the cooking chamber 7 as well. Therefore, the arrangement as in the first embodiment is obtained. On the other hand, in the present embodiment, the air suction guide 33 enables the cooling air suction port 29 to be separated from the cooking chamber 7 regardless of the arrangement of the air suction fan 28.

  Moreover, the air suction guide 33 sets the suction direction of the cooling air suction port 29 to be opposite to the side where the cooking chamber 7 is disposed. When the air passage opening is simply provided as in the first embodiment, the direction is limited. However, the air suction guide 33 can change the suction direction to a predetermined direction, and the bent portion of the air passage has an R shape. By providing, smooth suction with little pressure loss is possible. By these, it is the lower layer which tends to have a low temperature in the same housing 2, and in addition, it cools by sucking in from the opposite direction to the cooking chamber 7 at a position away from the cooking chamber 7 where the temperature becomes high during operation. The temperature of the wind is relatively low in the housing 2.

  The suction from the cooling air suction port 29 of the air suction guide 33 has a demerit that the air blower load of the air suction fan 28 is higher than from the inside of the housing 2, but the temperature of the air sucked compared to the inside of the housing 2 is This lowers the heat resistance of the air suction fan 28, and is advantageous in terms of life and reliability.

  By mixing and sucking the cooling air suction port 29 of the air suction guide 33 and the opening area of the outside air inlet 19 of the housing 2 at a predetermined ratio (1: 3 to 1: 6 in the present embodiment), The air suction fan 28 can be set to a temperature at which a low-temperature and heat-resistant temperature can be used. Further, the fan load of the air suction fan 28 is reduced using the pressure of the cooling fan 18.

  As described above, according to the second embodiment, the air suction duct 20 and the cooking chamber exhaust duct 10 are joined so that the air outlet 20a and the air inlet 31 are connected in a sealed state. Thereby, the air as the attracting fluid delivered from the air suction fan 28 can be ejected from the air inlet 31 into the cooking chamber exhaust duct 10 without diffusing into the housing 2. Therefore, it is possible to perform air blowing by the air suction fan 28 without waste, to reduce the fan load, to reduce the fan noise, and to provide a cooking device with low operation noise.

  Further, the air sucked by the air suction fan 28 flows into the cooling air suction port 29 provided in the air suction duct 20, and the outside air outside the housing 2 flows into the outside air suction port 30. Are mixed. Therefore, a low-cost air suction fan 28 with a low heat-resistant temperature can be used. Further, since the cooling air to which pressure is applied by the ventilation of the cooling fan 18 flows into the cooling air suction port 29, the fan load of the air suction fan 28 can be reduced and the noise can be reduced. Therefore, the product cost can be suppressed and a cooking device with low operation noise can be provided.

  In addition, since the cooling air suction port 29 of the air suction duct 20 is provided in the vicinity of the bottom surface of the housing 2, the temperature of the air (cooling air) sucked from the cooling air suction port 29 can be lowered, and low-cost air suction. Within the operating temperature of the fan 28, the ratio of air sucked from the cooling air suction port 29 can be increased. In addition, the pressure generated by the cooling fan 18 can be used, and the fan load of the air suction fan 28 can be reduced, so that the noise can be reduced and a cooking device with lower operation noise can be provided. it can.

  Further, by providing the cooling air suction port 29 of the air suction guide 33 in the direction opposite to the cooking chamber 7 side, the temperature of the air (cooling air) sucked from the cooling air suction port 29 can be lowered. Further, the ratio of the air sucked from the cooling air suction port 29 can be increased within the operating temperature of the low-cost air suction fan 28, and the pressure of the cooling fan 18 by the blowing of the cooling air can be used. Further, the load on the blower of the air suction fan 28 can be reduced, the noise can be reduced, and a cooking device with lower operation noise can be provided.

  Further, since the ratio of the opening area of the cooling air intake port 29 of the air suction duct 20 to the outside air intake port 19 is set to 1: 3 to 1: 6, the intake air amount from the cooling air intake port 29 and the outside air intake port 19 are The mixing ratio of the intake air volume can be optimized, and the ratio of the air sucked from the cooling air inlet 29 can be increased most within the operating temperature of the low-cost air suction fan 28. For this reason, the pressure generated by the cooling fan 18 can be used more effectively. Further, the load on the blower of the air suction fan 28 can be reduced, the noise can be reduced, and a cooking device with lower operation noise can be provided.

  In addition, since the cooling air flows into the air passage formed between the cooking chamber exhaust duct 10 and the exhaust air passage 14 and is jetted upward, the cooling air becomes an attracting fluid and the effect of the air ejector makes the cooking chamber. The air in the exhaust duct 10 is attracted and the exhaust of the cooking chamber exhaust duct 10 is assisted. Therefore, the attraction ability due to the effect of the air ejector in the cooking chamber exhaust duct 10 using the air delivered from the air suction fan 28 as the attraction fluid can be reduced. Moreover, the air volume of the air suction fan 28 can be reduced, the blower load can be reduced, the noise can be reduced, and a cooking device with lower operation noise can be provided.

  Moreover, by making the position of the upper opening 32 of the cooking chamber exhaust duct 10 lower than the upper part of the exhaust air passage 14, a jet is formed in the exhaust air passage 14 substantially above the upper opening 32. Furthermore, disturbances such as airflow outside the housing 2 can be reduced, and a configuration close to the basic configuration of the ejector can be achieved. As a result, the suction capability due to the effect of the ejector is improved, and the assist of exhausting the cooking chamber exhaust duct 10 is further improved. Attracting ability by effect can be lowered. Therefore, the air volume of the air suction fan 28 can be reduced, the blower load can be reduced, noise can be reduced, and a cooking device with lower operation noise can be provided.

  Further, the cooling air in the housing 2 is passed through the air passage between the cooking chamber exhaust duct 10 and the exhaust air passage 14, and the cooling air is used as the air-induced fluid in the cooking chamber exhaust duct 10. The mixed air of the cooling air in the housing 2 flowing into the cooling air suction port 29 of the air suction duct 20 and the outside air outside the housing 2 flowing into the outside air suction port 30 is mixed with the air in the cooking chamber exhaust duct 10. Used as an attractive fluid. As a result, the load on the blower of the air suction fan 28 can be reduced, and noise can be reduced. In addition, since the exhaust path of the cooling fan 18 is dispersed in two places, the air passage cross section is expanded and the pressure loss is reduced, the cooling fan 18 can also reduce the fan load and can be reduced in noise, A cooking device with lower operation noise can be provided.

  DESCRIPTION OF SYMBOLS 1 Main body, 2 housing | casing, 3 housing | casing upper surface part, 4 top plate, 5 intake / exhaust port cover, 6 operation part, 7 cooking chamber, 8 housing | casing air intake port, 9 housing | casing exhaust port, 10 cooking chamber exhaust duct, 11 Induction heating coil unit, 12 Electronic circuit board, 13 Radiant heater, 14 Exhaust air path, 15 Substrate case unit, 16 Chamber, 17 Air outlet, 18 Cooling fan, 19 Outside air inlet, 20 Air suction duct, 21 Upper sheathed heater, 22 Cooking Table, 23 Lower Seed Heater, 24 Saucepan, 25 Cooking Room Exhaust, 26 Seed Heater, 27 Filter, 28 Air Suction Fan, 29 Cooling Air Suction, 30 Outside Air Suction, 31 Air Inlet, 32 Upper Opening 33 Air suction guide.

Claims (2)

A housing having an exhaust port at the top of the back;
A cooking chamber provided in the housing and having a heating part for heating an object to be heated inside,
An exhaust duct provided extending from the back of the cooking chamber to the vicinity of the exhaust port of the housing;
An air suction duct attached to the bottom surface of the exhaust duct and having an air suction fan inside;
A space is formed with the exhaust duct, and an exhaust air passage for discharging the cooling air in the housing from the exhaust port through the space,
The exhaust duct includes a horizontal portion connected to the back surface of the cooking chamber, a vertical portion that is bent upward from the horizontal portion into an L shape and extends to the vicinity of the exhaust port of the housing, and a bottom surface of the horizontal portion An air inlet provided in a portion facing the upper opening of the vertical portion,
Wherein the air suction duct has an upper surface been joined to the bottom surface of the horizontal portion has a outlet which said communicated with the air inlet and tight closed state to the upper surface, the blow suction air by driving the air suction fan Let it flow into the air inlet from the outlet, attract the air in the cooking chamber through the air in the horizontal portion of the exhaust duct,
The exhaust air duct is provided extending to the exhaust port near the housing has a space between the inner surfaces of both sides and L-shaped upper portion of the vertical portion of the exhaust duct, the housing The cooling air sent from the cooling fan installed in the housing flows into the space, and the outlet located on the upper opening side of the vertical portion of the space is ejected upward as a slit-like nozzle, A cooking device, wherein air from an upper opening of a vertical portion of the exhaust duct is attracted and discharged from the exhaust port.   The cooking device according to claim 1, wherein the position of the upper opening of the exhaust duct is lower than the upper part of the exhaust air passage.

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