JP5877298B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker used in a general household kitchen or a commercial kitchen.

  Conventionally, the general configuration of this type of cooking device is that a cooking chamber is provided in the cooking device, a saucer on which a grill is placed, and a heating wire called a sheathed heater is used as a heating element. It is common to use Joule heat to cook a cooked item, and particularly to heat both sides simultaneously.

  However, in such a structure, fats and oils and water | moisture content dripped from a cooking item to the heating body provided in the cooking chamber lower part, and there exists a possibility that smoke may generate | occur | produce abundantly and may adhere again to a cooking item and may impair taste.

  In rare cases, oil and fat may ignite. From this, the input to the heating body provided below the cooking chamber is suppressed, and a sufficient amount of heat cannot be applied, leading to a reduction in cooking performance. Furthermore, the heating body arrange | positioned below got in the way and lacked the cleanability of the bottom face of a cooking chamber.

  As a method for solving these problems, there is known a method that includes a heater for heating the bottom of the cooking chamber, heats the saucer and the bottom of the cooking chamber, and heats the saucer by heat conduction to heat the food (for example, Patent Document 1).

  FIG. 14 is a cross-sectional view of the heating cooker described in Patent Document 1. As shown in the figure, there is a heater that heats the bottom of the cooking chamber, and the bottom of the cooking chamber is thermally connected to the mounting tray, so that the bottom of the cooking chamber is heated by the heater, and is further mounted by heat conduction from the bottom of the cooking chamber. The tableware is heated and the lower surface of the food is heated.

  With the above configuration, there is no possibility of cooking oil or the like dripping into the heater and igniting it, so the input to the heating body provided below the cooking chamber can be added sufficiently and the mounting dish can be heated. The taste can be improved by giving the amount of heat necessary for cooking.

  Moreover, since cooking oil does not dripping at a lower heating means, the fragrance of a cooked product is not impaired by smoke generation. Furthermore, even when splashes, etc. scattered from the cooked food during heating adhere to the wall surface in the cooking chamber, there is no heating means for heating the cooked food from below, so that cleaning is possible without catching hands during cleaning. It is excellent.

JP 2010-207378 A

However, the heating cooker having the above-described conventional configuration has the bottom surface of the mounting plate and the cooking chamber when the mounting plate is slid forward and backward in order to place the food on the mounting plate in the cooking chamber. Since the bottom surface of the plate is in contact, the bottom surface of the mounting plate and the bottom surface of the cooking chamber may be damaged, and if the mounting plate is painted, the coating may peel off due to rubbing. . Furthermore, since the bottom face of the mounting plate and the bottom face of the cooking chamber are in contact, there is a problem that the sound during sliding is loud.

In order to solve the conventional problems, the cooking device of the present invention is a cooking chamber that stores and heats food, a tray that is placed on the bottom of the cooking chamber, and places the cooking on the bottom of the cooking chamber. A heater that heats the bottom surface of the cooking chamber, and a door that moves back and forth in conjunction with the saucer to open and close the front opening of the cooking chamber. The saucer has a bottom surface of the saucer and a bottom surface of the cooking chamber. And a sliding member that slides on the bottom surface of the cooking chamber for moving the saucer, and the sliding member is provided at a position directly above the heater .

Thus, a gap is provided between the bottom surface of the saucer and the bottom surface of the cooking chamber, and the bottom surface of the saucer does not contact the bottom surface of the cooking chamber. It is possible to suppress scratching of the bottom surface of the cooking chamber and peeling of the coating on the saucer. Furthermore, by improving the slidability with the sliding member, it is possible to reduce the sound generated during sliding. By providing the sliding member at a position directly above the heater, the influence of heat on the sliding member by the heater can be reduced, and the heat resistance of the sliding member can be ensured.

  The heating cooker of the present invention improves the durability against damage to the bottom surface of the saucer and the bottom of the cooking chamber and the peeling of the paint on the saucer when sliding the saucer in the cooking chamber back and forth. The ease of use can be improved by improving the slidability and reducing the sound generated during sliding.

Sectional drawing of the heating cooker in the 1st Embodiment of this invention Sectional drawing at the time of opening the front surface of the heating cooker in the first embodiment of the present invention The perspective view of the heating cooker in the 1st Embodiment of this invention The perspective view at the time of opening the front surface of the heating cooker in the 1st Embodiment of this invention (A) The top view of the cooking chamber and the rod-shaped heater of the heating cooker in the second embodiment of the present invention (b) The cooking chamber and the planar heater of the heating cooker in the second embodiment of the present invention Top view of The perspective view of the saucer of the heating cooker in the 2nd Embodiment of this invention Sectional drawing from the front of the heating cooker in the 3rd Embodiment of this invention The perspective view of the sliding member of the heating cooker in the 3rd Embodiment of this invention Sectional drawing of the heating cooker in the 4th Embodiment of this invention The perspective view of the sliding member of the heating cooker in the 4th Embodiment of this invention The perspective view of the sliding member of the heating cooker in the 5th Embodiment of this invention The perspective view of the convex part of the cooking chamber of the heating cooker in the 6th Embodiment of this invention The perspective view of the convex part and sliding member of a cooking chamber of the heating cooker in the 6th Embodiment of this invention Sectional drawing of the conventional heating cooker described in patent document 1

1st invention accommodates the cooking item and heats it, the saucer which is mounted in the bottom face of a cooking chamber, places a cooking object, and is located below from the bottom face of a cooking chamber, A heater for heating and a door for moving back and forth in conjunction with the saucer to open and close the front opening of the cooking chamber, the saucer having a gap between the bottom surface of the saucer and the bottom surface of the cooking chamber, and the saucer It is a heating cooker provided with a sliding member that slides on the bottom surface of the cooking chamber, and the sliding member is a heating cooker provided at a position directly above the heater .

Thereby, since a gap is provided between the bottom surface of the saucer and the bottom surface of the cooking chamber, and the bottom surface of the saucer does not contact the bottom surface of the cooking chamber, the bottom surface of the saucer when sliding the saucer back and forth in the cooking chamber and It is possible to suppress scratching of the bottom surface of the cooking chamber and peeling of the coating on the saucer. Furthermore, by improving the slidability with the sliding member, it is possible to reduce the sound generated during sliding.

The first invention further in which the sliding member, and a structure provided at a position avoiding directly above the heater.

  Thereby, by providing at a position directly above the heater, the influence of heat on the sliding member by the heater can be reduced, and the heat resistance of the sliding member can be ensured. Moreover, since the saucer is deformed by heat, the dimensions from the bottom surface of the cooking chamber to the bottom surface of the saucer are stabilized by providing the saucer at a position where the heat influence is small, so that stable cooking performance can be ensured.

In the second aspect of the invention, in particular, the sliding member of the first aspect of the invention is configured to be provided on the side of the cooking chamber rather than directly above the heater.

  Thereby, by providing in the side surface side of a cooking chamber rather than just above a heater, the influence of the heat | fever to the sliding member by a heater can be reduced, and the heat resistance of a sliding member is securable. In addition, although the saucer is deformed by heat, the side of the cooking chamber radiates heat from the side of the saucer more than directly above the heater, so there is a thermal effect that the saucer is deformed compared to the central side of the cooking chamber. Since it is small and the dimension from the bottom surface of the cooking chamber to the bottom surface of the saucer is more stable, stable cooking performance can be ensured.

The third aspect of the invention is a cooking chamber for storing and heating food, a saucer placed on the bottom surface of the cooking chamber, on which a food item is placed, and a bottom surface of the cooking chamber. A heater for heating and a door for moving back and forth in conjunction with the saucer to open and close the front opening of the cooking chamber, the saucer having a gap between the bottom surface of the saucer and the bottom surface of the cooking chamber, and the saucer A cooking device provided with a sliding member that slides on the bottom surface of the cooking chamber, wherein the bottom surface of the cooking chamber is made of glass and the sliding member is made of resin. It is set as the heating cooker by which the side sliding member which was attached to the side and protruded rather than the side surface of the saucer toward the side surface of the cooking chamber, and reached the side surface of the cooking chamber .

As a result, it is possible to suppress scratches on the bottom surface of the cooking chamber, improve the cleanability, and further improve the slidability between the sliding member and the bottom surface of the cooking chamber. Can reduce the noise. Further, since the lateral sliding member comes first on the side surface of the cooking chamber, it is possible to suppress damage to the side surface of the tray and peeling of the coating. In addition, since the side sliding member is formed on the sliding member, the sliding member and the side sliding member can be configured by one component, so that the assembling property can be improved and the cost can be reduced. Can be suppressed.

4th invention is placed in the cooking chamber which accommodates and heats cooking, and the bottom of a cooking chamber,
A tray that is placed, a heater that is positioned below the bottom surface of the cooking chamber and that heats the bottom surface of the cooking chamber, and a door that moves back and forth in conjunction with the tray to open and close the front opening of the cooking chamber, The saucer is a heating cooker provided with a gap between the bottom surface of the saucer and the bottom surface of the cooking chamber, and provided with a sliding member that slides on the bottom surface of the cooking chamber for movement of the saucer, The cooking device further includes a rear sliding member that protrudes toward the rear surface of the cooking chamber from the rear surface of the tray .

Thereby, since the rear sliding member comes first on the rear surface of the cooking chamber, it is possible to suppress damage to the rear surface of the tray and peeling of the paint .

In a fifth aspect of the invention, in particular, in the first or second aspect of the invention, the tray further includes a rear sliding member that protrudes toward the rear surface side of the cooking chamber from the rear surface of the tray.

  Thereby, since the rear sliding member comes first on the rear surface of the cooking chamber, it is possible to suppress damage to the rear surface of the tray and peeling of the paint.

In a sixth aspect of the invention, in particular, in the fourth or fifth aspect of the invention, the rear sliding member is formed on the sliding member.

  Thereby, since a sliding member and a rear sliding member can be comprised by one component, while being able to aim at the improvement of assembly property, cost can be suppressed.

The seventh aspect of the present invention is a cooking chamber for storing and heating the food, a tray placed on the bottom surface of the cooking chamber, a tray on which the food is placed, and a position below the bottom surface of the cooking chamber. A heater for heating and a door for moving back and forth in conjunction with the saucer to open and close the front opening of the cooking chamber, the saucer having a gap between the bottom surface of the saucer and the bottom surface of the cooking chamber, and the saucer A cooking device provided with a sliding member that slides on the bottom surface of the cooking chamber for movement of the horizontal sliding member that protrudes to the side of the cooking chamber from the side of the saucer and the rear surface of the saucer And a rear sliding member protruding to the rear side of the cooking chamber, the lateral sliding member and the rear sliding member are formed on the sliding member, and the sliding member is provided at a corner portion of the tray. It is what.

Thereby, since a sliding member, a side sliding member, and a rear sliding member can be comprised by 1 component, while being able to aim at the improvement of assembly property, cost can be suppressed.

In the eighth aspect of the invention, in particular, the cooking chamber of any one of the first to seventh aspects includes a convex portion protruding on the line on the bottom surface, and the sliding member is configured to slide on the upper surface of the convex portion. Is.

  Thereby, the contact area of a sliding member and the bottom face of a cooking chamber can be made small, and the sound generated at the time of sliding can be reduced.

In the ninth aspect of the invention, in particular, the cooking chamber of any one of the first to second and fourth to eighth aspects has a bottom made of glass.

  As a result, it is possible to suppress scratches on the bottom surface of the cooking chamber, improve the cleanability, and further improve the slidability between the sliding member and the bottom surface of the cooking chamber. Can reduce the noise.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a cross-sectional view of a heating cooker according to the first embodiment of the present invention, FIG. 2 is a cross-sectional view when the front surface of the heating cooker according to the first embodiment of the present invention is opened, and FIG. The perspective view of the heating cooker in the 1st Embodiment of this invention, FIG. 4 shows the perspective view at the time of opening the front surface of the heating cooker in the 1st Embodiment of this invention.

  In FIG. 1, as shown in the figure, a cooking chamber 3 for storing and heating the food 2 is provided in the heating cooker 1, and when cooking the food 2, the food 2 is converted into the cooking chamber 3. It mounts on the saucer 4 mounted in the bottom face.

  In order to open and close the front opening of the cooking chamber 3, a door 5 is provided on the front surface of the cooking chamber 3. The heating cooker 1 is provided with a heater 6 positioned below the bottom surface of the cooking chamber 3, and the heat of the heater 6 heats the bottom surface of the cooking chamber 3, and further heat from the bottom surface of the cooking chamber 3. The saucer 4 is heated by conduction and radiant heat, and the cooked food 2 is heated by heat conduction therefrom.

  Since the heater 6 is provided below the bottom surface of the cooking chamber 3, the heating body is not in the cooking chamber 3, so that the heating body does not get in the way and the cleaning property can be improved.

  In addition, fats and oils and moisture drip from the food 2 to the heating body provided below the cooking chamber 3, and a large amount of smoke is generated, and the food 2 may reattach to the food 2, which may impair the taste and may ignite the oil and fat. There is no.

  Moreover, since sufficient heat can be added without suppressing the input to the heating body provided below the cooking chamber 3 from this, cooking performance is not lowered and cooking performance is improved. It has been.

  In this Embodiment, it is set as the structure provided with the upper heater 7 above the cooking chamber 3, and it is set as the structure which heats the foodstuff 2 also from the upper surface with the heat from the upper heater 7, and heats the foodstuff 2 from the upper and lower sides. It is set as the structure which is made into the structure which cooks and the foodstuff 2 is further baked by baking on both sides. The upper heater 7 may be a far infrared heater, for example.

  As shown in FIG. 2, the receiving tray 4 is provided with a fitting portion 8, the door 5 is provided with a connecting portion 9, and the fitting portion 8 of the receiving tray 4 and the connecting portion 9 of the door 5 are fitted to each other. When the door 5 is moved back and forth to open and close the front opening, the tray 4 also moves back and forth in conjunction with the door 5. In addition, the fitting part 8 may be comprised with the saucer 4 and another component, and the connection part 9 may be comprised with the door 5 and another part.

  Moreover, in this Embodiment, it is set as the structure which provided the rail 10 in the heating cooker 1, and connected the door 5 and the rail 10 so that opening and closing of the door 5 may be performed easily. If the rail 10 is provided outside the cooking chamber 3 as shown in FIG. 3, the rail 10 does not get in the cooking chamber 3 and is easy to clean.

  As shown in FIGS. 1 and 2, the tray 4 is provided with a sliding member 11, and a gap is provided between the bottom surface of the tray 4 and the bottom surface of the cooking chamber 3. Is configured to slide on the bottom surface of the cooking chamber 3 when the tray 4 moves back and forth in conjunction with opening and closing of the door 5.

  The sliding member 11 is configured to be attached to the tray 4 with screws or the like. The sliding member 11 may be made of resin or metal, and may be one in which grease or the like is applied thereto.

  About the cooking-by-heating machine comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  By providing the sliding member 11, a gap is provided between the bottom surface of the saucer 4 and the bottom surface of the cooking chamber 3, and the bottom surface of the saucer 4 does not contact the bottom surface of the cooking chamber 3. When the tray 4 is moved back and forth in the cooking chamber 3 such as when the cooking chamber 3 is stored, the bottom surface of the tray 4 and the bottom surface of the cooking chamber 3 can be prevented from being damaged.

  In addition, the tray 4 is often coated with fluorine coating or the like so that the food 2 is difficult to adhere. The sliding member 11 is provided and a gap is provided between the bottom surface of the tray 4 and the bottom surface of the cooking chamber 3 to suppress damage as described above and to suppress peeling of the coating on the tray 4. it can.

  Furthermore, by providing the sliding member 11, the contact between the sliding member 11 and the bottom surface of the cooking chamber 3 as compared with the configuration in which the bottom surface of the tray 4 and the bottom surface of the cooking chamber 3 are in contact as in the conventional configuration of the prior art. Since the area is small and the slidability can be improved, it is possible to reduce the sound generated by rubbing the bottom surface of the cooking chamber 3 and the bottom surface of the tray 4 during sliding.

  Furthermore, by making the material of the bottom surface of the cooking chamber 3 with glass, the bottom surface of the cooking chamber 3 can be prevented from being damaged, and the cleaning property can be improved, and the sliding member 11 and the cooking chamber 3 can be improved. By improving the slidability with the bottom surface, it is possible to reduce the sound generated during sliding.

  The heater 6 may be induction heating means, and can heat the bottom surface of the cooking chamber 3 and the tray 4.

  Moreover, the material of the saucer 4 is made of, for example, aluminum, so that the heat conductivity is high, the time for cooking the food 2 is shortened, and the temperature distribution becomes more uniform. Can be improved.

(Embodiment 2)
FIG. 5A is a plan view of a cooking chamber and a rod-shaped heater in the cooking device according to the second embodiment of the present invention, and FIG. 5B is a cooking chamber of the heating cooking device according to the second embodiment of the present invention. FIG. 6 is a perspective view of a saucer of a heating cooker according to the second embodiment of the present invention.

  Since the basic configuration of the present embodiment is the same as that of the first embodiment, different points will be mainly described. The same elements as those of the first embodiment are denoted by the same reference numerals, and description thereof is omitted.

  In FIG. 5A, for example, when the heater 6 is rod-shaped, the sliding member 11 is placed at the sliding member arrangement position 21 on the side surface side or the sliding member arrangement position 22 on the center side, which is a position directly above the heater 6. It is set as the structure to provide.

  In the case where there are two heaters 6 as shown in the figure, the outside of the heater 6 or between the two heaters 6 may be mentioned.

  When the heater 6 is planar as shown in FIG. 5B, it is configured to be provided at the sliding member arrangement position 23 on the outer side. For example, if the bottom of the cooking chamber is made of aluminum die cast and the heater 6 is cast (not shown), the position where the sliding member 11 is provided is directly above the heater 6. The salmon position.

  The position where the sliding member 11 is provided is an example, and the position where the sliding member 11 is provided is not limited.

  Thereby, by providing in the position directly above the heater 6, the influence of the heat | fever to the sliding member 11 by the heater 6 is reduced, and even when the sliding member 11 is comprised with resin, heat resistance can be ensured.

  Moreover, since the saucer 4 is deformed by heat, the dimension from the bottom surface of the cooking chamber 3 to the bottom surface of the saucer 4 is stabilized by providing it at a position where the heat influence is small, so that stable cooking performance can be ensured.

  Further, as shown in FIGS. 5A and 6, the sliding member 11 is provided in the sliding member arrangement position 21 on the side surface side, which is the side surface side of the cooking chamber 3 rather than immediately above the heater 6. By doing so, the sliding member 11 can be provided in a position where the thermal influence is smaller.

  Although the saucer 4 is deformed by heat, the side of the cooking chamber 3 radiates heat from the side of the saucer 4 rather than just above the heater 6, so that the saucer 4 is deformed compared to the central side of the cooking chamber 3. The effect of heat is small, and the dimension from the bottom surface of the cooking chamber 3 to the bottom surface of the tray 4 is more stable, so that stable cooking performance can be ensured.

(Embodiment 3)
FIG. 7 is a sectional view from the front of the heating cooker according to the third embodiment of the present invention, and FIG. 8 is a perspective view of a sliding member of the heating cooker according to the third embodiment of the present invention. . Since the basic configuration of the present embodiment is the same as that of the first embodiment, different points will be mainly described. The same elements as those of the first embodiment are denoted by the same reference numerals, and description thereof is omitted.

  In FIG. 7, the tray 4 has a configuration in which a lateral sliding member 31 that protrudes to the side of the cooking chamber 3 from the side of the tray 4 is provided.

Thereby, even if the saucer 4 moves in the left-right direction at the time of sliding or the like, the side sliding member 31 comes first on the side surface of the cooking chamber 3, thereby suppressing damage to the side surface of the saucer 4 and peeling of the coating. Can do.

  In FIG. 8, the lateral sliding member 31 is configured to be formed on the sliding member 11.

  Thereby, since the sliding member 11 and the side sliding member 31 can be comprised by one component, while being able to aim at the improvement of an assembly property, cost can be suppressed.

(Embodiment 4)
FIG. 9 is a cross-sectional view of a heating cooker according to the fourth embodiment of the present invention, and FIG. 10 is a perspective view of a sliding member of the heating cooker according to the fourth embodiment of the present invention. Since the basic configuration of the present embodiment is the same as that of the first embodiment, different points will be mainly described. The same elements as those of the first embodiment are denoted by the same reference numerals, and description thereof is omitted.

  In FIG. 9, the tray 4 has a configuration in which a rear sliding member 41 that protrudes toward the rear surface side of the cooking chamber 3 from the rear surface of the tray 4 is provided.

  Thereby, even if the receiving tray 4 is disengaged from the fitting portion 8 of the receiving tray 4 and the connecting portion 9 of the door 5 and moves rearward during sliding, the rear sliding member 41 precedes the rear surface of the cooking chamber 3. Therefore, scratches on the rear surface of the tray 4 and peeling of the paint can be suppressed.

  In FIG. 10, the rear sliding member 41 is configured to be formed on the sliding member 11.

  Thereby, since the sliding member 11 and the rear sliding member 41 can be comprised by one component, while being able to aim at the improvement of assembly property, cost can be suppressed.

(Embodiment 5)
FIG. 11: shows the perspective view of the sliding member of the heating cooker in the 5th Embodiment of this invention. Since the basic configuration of the present embodiment is the same as that of the first embodiment, different points will be mainly described. The same elements as those of the first embodiment are denoted by the same reference numerals, and description thereof is omitted.

  In FIG. 11, the lateral sliding member 31 and the rear sliding member 41 are formed on the sliding member 11, and the sliding member 11 is provided at the corner portion of the tray 4.

  Thereby, since the sliding member 11, the side sliding member 31, and the rear sliding member 41 can be comprised by one component, while being able to aim at the improvement of assembly property, cost can be suppressed. .

(Embodiment 6)
FIG. 12 is a perspective view of the convex portion of the cooking chamber of the cooking device according to the sixth embodiment of the present invention, and FIG. 13 is the convex portion of the cooking chamber of the cooking device according to the sixth embodiment of the present invention. And a perspective view of the sliding member. Since the basic configuration of the present embodiment is the same as that of the first embodiment, different points will be mainly described. The same elements as those of the first embodiment are denoted by the same reference numerals, and description thereof is omitted.

  12 and 13, a convex portion 51 protruding in a line is provided on the bottom surface 24 of the cooking chamber, and the sliding member 11 is configured to slide on the upper surface of the convex portion 51 when sliding as shown in the figure. .

Thereby, the contact area of the sliding member 11 and the convex part 51 of the bottom face 24 of a cooking chamber can be made small. For example, as shown in the figure, by providing an angle R on the upper surface of the convex portion 51 and also providing an angle R on the lower surface of the sliding portion, the contact area between the sliding member 11 and the convex portion 51 on the bottom surface 24 of the cooking chamber Can be reduced.

  By reducing the contact area, it is possible to reduce the sound generated during sliding. Further, for example, by forming the convex portion 51 with a heat-resistant resin, it is possible to further improve the slidability, and to reduce the sound generated during sliding.

  As described above, the cooking device according to the present invention is such that the bottom surface of the saucer does not contact the bottom surface of the cooking chamber, so that the bottom surface of the saucer and the bottom surface of the cooking chamber are damaged when the saucer is slid back and forth. Since it becomes possible to suppress peeling of the paint on the saucer, it is effective for general cooking utensils including a grill apparatus having a cooking chamber.

DESCRIPTION OF SYMBOLS 1 Heating cooker 2 Cooking thing 3 Cooking chamber 4 Receptacle 5 Door 6 Heater 10 Rail 11 Sliding member 21 Side member sliding member arrangement position 22 Center side sliding member arrangement position 23 Outer sliding member arrangement position 24 Cooking Bottom of chamber 31 Lateral sliding member 41 Rear sliding member 51 Convex part

Claims (9)

A cooking chamber for storing and heating food, a tray placed on the bottom surface of the cooking chamber, a tray on which the food is placed, and positioned below the bottom surface of the cooking chamber to heat the bottom surface of the cooking chamber A heater and a door that moves back and forth in conjunction with the saucer to open and close the front opening of the cooking chamber, and the saucer provides a gap between the bottom surface of the saucer and the bottom surface of the cooking chamber. and a cooking device in which a sliding member sliding on the bottom surface of the cooking chamber to the movement of the pan, the sliding member is pressurized heat cooking provided at a position avoiding directly above the heater vessel. The sliding member, the heating cooker according to claim 1 provided on the side surface side of the cooking chamber than directly above the heater. A cooking chamber for storing and heating food, a tray placed on the bottom surface of the cooking chamber, a tray on which the food is placed, and positioned below the bottom surface of the cooking chamber to heat the bottom surface of the cooking chamber A heater and a door that moves back and forth in conjunction with the saucer to open and close the front opening of the cooking chamber, and the saucer provides a gap between the bottom surface of the saucer and the bottom surface of the cooking chamber. And a cooking device provided with a sliding member that slides on the bottom surface of the cooking chamber to move the saucer, the bottom surface of the cooking chamber is made of glass, and the sliding member is is made of a resin is attached to the pan, the cooking device of the transverse sliding member is formed to previously per the side of projecting the cooking chamber on the side surface side of the cooking chamber from the side surface of the pan. A cooking chamber for storing and heating food, a tray placed on the bottom surface of the cooking chamber, a tray on which the food is placed, and positioned below the bottom surface of the cooking chamber to heat the bottom surface of the cooking chamber A heater and a door that moves back and forth in conjunction with the saucer to open and close the front opening of the cooking chamber, and the saucer provides a gap between the bottom surface of the saucer and the bottom surface of the cooking chamber. and a cooking device in which a sliding member that slides the cooking chamber above the bottom surface to the movement of the pan, the pan is then than the rear surface of the pan protrudes on the rear surface side of the cooking chamber further pressurized heat cooker having a sliding member. The pan is cooking device according to claim 1 or 2 than the rear surface of the pan was further includes a sliding member was projected on the rear surface side of the cooking chamber. The rear sliding member, the heating cooker according to claim 4 or 5 is formed in the sliding member. A cooking chamber for storing and heating food, a tray placed on the bottom surface of the cooking chamber, a tray on which the food is placed, and positioned below the bottom surface of the cooking chamber to heat the bottom surface of the cooking chamber A heater and a door that moves back and forth in conjunction with the saucer to open and close the front opening of the cooking chamber, and the saucer provides a gap between the bottom surface of the saucer and the bottom surface of the cooking chamber. And a cooking device provided with a sliding member that slides on the bottom surface of the cooking chamber for the movement of the saucer, wherein the side sliding member protrudes from the side surface of the cooking chamber to the side surface of the cooking chamber, and than the rear surface of the pan has further a sliding member was projected on the rear surface side of the cooking chamber, wherein the transverse sliding member and the rear sliding member is formed on said sliding member, said sliding member pressurized heat cooker provided at a corner portion of the pan. The cooking chamber is provided with a protruding portion protruding on the line on the bottom, the heating cooker according to any one of claims 1 to 7 wherein the sliding member which slides an upper surface of the convex portion. The cooking chamber according to any one of claims 1 to 2 , and 4 to 8, wherein the cooking chamber has a bottom made of glass.