JP5889149B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker that heats an object to be heated contained in a cooking chamber.

  Conventionally, as a heating cooker that blows hot air on a heated object accommodated in a cooking chamber and heats it, “a cooking chamber for storing the cooking product, first heating means for heating the cooking product from above, and heating the air” A heating chamber having a second heating means, a blow-out port for sending air from the heating chamber to the cooking chamber, a suction port for sending air from the cooking chamber to the heating chamber, the blow-out port and the suction port A cooking device provided with a blowing means for exchanging the air in the cooking chamber and the heating chamber via the hood has been proposed (see, for example, Patent Document 1).

JP 2010-57847 A (6th page, 9th page, FIG. 6)

  However, in the heating cooker described in Patent Document 1, the hot air blown out from the outlet provided near the rear wall of the cooking chamber is sucked into the suction port provided in the rear wall of the cooking chamber. Under the influence of air flow, it is easily sucked into the suction port. Since the hot air blown out from the blowout port is sucked into the suction port without sufficiently contributing to the heating of the object to be heated, there is a problem that the heating efficiency is poor. For this reason, the cooking device with which the heating efficiency by hot air was improved was desired.

  The present invention has been made against the background of the above problems, and provides a cooking device with high heating efficiency.

The cooking device according to the present invention includes a cooking chamber in which a rear suction port and a blower outlet are formed in the rear wall and an upper surface suction port is formed in the upper wall, and an object to be heated is accommodated therein; An upper heating means for heating from above, a cooking table arranged in the cooking chamber with a ventilation space below the mounting surface on which the object to be heated is placed, and the cooking chamber are separately formed. A heating chamber communicating with the cooking chamber via the back suction port and the outlet, a heating chamber heating means for heating the heating chamber, a blowing means for sending air in the heating chamber to the cooking chamber, A suction duct connecting the upper surface suction port and the rear surface suction port, at least a part of the air outlet is disposed within a height range of the ventilation space, and the rear surface air inlet is more than the air outlet. At least a part of the upper surface inlet, which is arranged at a high position Is disposed on the front side than the center in the depth direction of the cooking chamber, the suction duct has a top duct provided on the upper side of the upper wall, rear duct communicating with the upper surface duct provided in the cooking cavity One end of the upper surface duct is connected to the upper surface suction port, and the other end of the upper surface duct is connected to a communication port formed on the upper wall on the rear side of the upper surface suction port. One end of the back duct is connected to the communication port, and the other end of the back duct is connected to the back suction port .

  According to the present invention, air is blown into the cooking chamber from the air outlet provided on the rear wall of the cooking chamber and the cooking chamber is opened from the upper surface suction port provided on the front side of the upper wall of the cooking chamber by operating the air blowing means. Aspirate the air. Since the air blown into the cooking chamber from the outlet can be suppressed from being sucked into the suction duct without contributing to the heating of the heated object, the heating efficiency of the heated object can be improved.

It is a perspective view which shows the heating cooker 100 which concerns on Embodiment 1. FIG. It is a perspective view of the principal part inside the housing | casing 1 of the heating cooker 100 which concerns on Embodiment 1. FIG. It is a perspective view of the cooking chamber 20, the suction duct 30, and the convection unit 40 which concern on Embodiment 1, and has shown partly disassembled. It is a schematic sectional drawing of the cooking chamber 20, the suction duct 30, and the convection unit 40 which concern on Embodiment 1. FIG. 2 is a perspective view of a convection unit 40 according to Embodiment 1. FIG.

  Hereinafter, the cooking device according to the present invention is applied to a built-in type (built-in type) cooking device (IH cooking heater) in which a cooking pan mounting portion by induction heating is provided on the right and left sides, and on the back side of the center. An example will be described. In addition, this invention is not limited by the form of drawing shown below. Moreover, in each figure, the same code | symbol is attached | subjected to the same structure.

Embodiment 1 FIG.
[Configuration of the heating cooker 100]
FIG. 1 is a perspective view showing a heating cooker 100 according to the first embodiment.
In FIG. 1, a housing upper frame 2 is detachably disposed on the upper side of the housing 1 of the heating cooker 100. A top plate 3 is provided at the center of the casing upper frame 2, an operation unit 4 is provided on the front side, a casing intake port 5 is provided on the rear right side, and a casing exhaust port 6 is provided on the rear left side. The housing intake port 5 and the housing exhaust port 6 are covered with an intake / exhaust port cover 7. A cooking chamber 20 is provided inside the housing 1.

  The top plate 3 is provided with a placing portion 9 on which an object to be heated (not shown) such as a pan is placed. In the first embodiment, the placement portions 9 are provided at three locations of the top plate 3 on the front side right, the back side center, and the front side left. An induction heating coil is provided below the top plate 3 in the housing 1 as a heating means for heating an object to be heated placed on the placement unit 9 at a position facing each placement unit 9. ing. As the heating means, in addition to the induction heating coil, for example, an electric heater such as a radiant heater can be used, but the specific heating means is not limited to these. Moreover, in this Embodiment 1, although the heating cooker which performs heat cooking also on the top plate 3 is shown as an example, the heating means for performing heat cooking on the top plate 3 is mounted as needed. What is necessary is just to be a heating cooker which performs only the heating cooking in the cooking chamber 20. FIG.

  Further, the top plate 3 is provided with a display unit 8 provided with visual display means such as a liquid crystal screen and LEDs. The display unit 8 displays the operation state of the heating cooker 100, the input content to the operation unit 4, and the like, and functions as a notification unit that notifies the user of the state of the heating cooker 100 and the like. In addition, although the example which provided the display part 8 as an alerting | reporting means is shown in this Embodiment 1, it replaces with the display part 8 or in addition to this, it provides alerting means, such as a buzzer and a speaker which alert | reports with an audio | voice. Also good.

  The operation unit 4 includes operation buttons, switches, and the like for accepting settings for heating operation in the heating cooker 100. In the first embodiment, the operation unit 4 is also provided on the front surface of the housing 1. The specific configuration of the operation unit 4 is not limited. For example, the operation unit 4 configured by a touch panel may be provided.

The housing intake 5 is an opening for introducing cooling air for cooling various heat generating components provided in the cooking device 100 into the housing 1. The casing exhaust port 6 is an opening for discharging the cooling air after cooling the inside of the heating cooker 100 and the exhaust from the cooking chamber 20 to the outside of the casing 1. In a normal use state, the housing intake port 5 and the housing exhaust port 6 are covered with an intake / exhaust port cover 7 as shown in FIG.
The intake / exhaust port cover 7 is made of a punching metal or a lattice-shaped metal member having air permeability, has air permeability, and has low air resistance. The intake and exhaust of the cooling air and the exhaust from the cooking chamber 20 pass through the intake / exhaust port cover 7 smoothly.

  A cooking chamber door 21 is provided on the left side of the front surface of the housing 1. The cooking chamber door 21 is a door that covers the front opening of the cooking chamber 20 provided in the housing 1 so as to be freely opened and closed, and an object to be heated cooked in the cooking chamber 20 can be taken in and out of the cooking chamber 20. Thus, it can slide in the depth direction. The cooking chamber door 21 is configured to be detachable from the cooking chamber 20 in order to facilitate maintenance such as cleaning of the cooking chamber 20 and the cooking chamber door 21 itself.

  In addition, arrangement | positioning of the cooking chamber 20, the operation part 4, and the display part 8 of this Embodiment 1 is an example, and is not restricted to this. For example, the cooking chamber 20 may be arranged near the center or the right side of the housing 1. Further, the operation unit 4 may be provided not only on both the top plate 3 and the front surface of the housing 1 but only on either one.

  FIG. 2 is a perspective view of the main part inside the casing 1 of the heating cooker 100 according to the first embodiment. FIG. 2 shows a state where the heating means for heating the object to be heated placed on the casing upper frame 2, the top plate 3, the intake / exhaust port cover 7, and the top plate 3 is removed from the heating cooker 100. Show. As shown in FIG. 2, the interior of the housing 1 is partitioned substantially horizontally by a partition plate 10, and the substrate unit 11 is accommodated in one accommodation space (the right side in FIG. 2), and the other accommodation space. A cooking chamber 20 is accommodated (on the left side of FIG. 2).

  Although not shown, an upper and lower partition plate that divides the interior of the housing 1 up and down is disposed above the substrate unit 11 and the cooking chamber 20, and heating means such as induction heating coils are disposed on the upper and lower partition plates. Is done.

  The substrate unit 11 includes a substrate case 111 having an accommodation space inside. Inside the substrate case 111, a high-frequency power is supplied to a cooling fan for sending cooling air to the heat-generating components constituting the heating cooker 100, an induction heating coil for heating the object to be heated placed on the top plate 3 And an electronic circuit board on which electronic parts such as a microcomputer and a control circuit for controlling each part of the cooking device 100 including the cooking chamber 20 are mounted. In FIG. 2, components housed in the board unit 11 are not shown. Moreover, in this Embodiment 1, the aggregate | assembly of the functional component which controls operation | movement of the heating cooker 100 is called a control means.

  A plurality of cooling air outlets 12 are opened on the upper surface of the substrate case 111. When the cooling fan provided in the substrate unit 11 operates, air outside the housing 1 is sucked into the housing 1 from the housing air inlet 5, and the sucked air flows into the substrate case 111. The air that has flowed into the substrate case 111 is sucked and sent out by the cooling fan, cools the inverter circuit and the electronic circuit board as cooling air, and then blows out from the cooling air outlet 12 to the outside of the substrate case 111.

  The cooling air blown out from the cooling air outlet 12 flows in the housing 1 toward the rear part of the housing 1, and in the process, heating of an induction heating coil or the like disposed on the substrate unit 11 and the cooking chamber 20. Cool the means. The cooling air after cooling the heating means is discharged from the housing exhaust port 6 to the outside of the housing 1.

  The cooking chamber 20 has an accommodating space for accommodating an object to be heated such as food, and has an open front surface. The front opening of the cooking chamber 20 is covered with a cooking chamber door 21 shown in FIG. A suction duct 30 is provided on the cooking chamber 20, and a convection unit 40 is provided on the back of the cooking chamber 20. The cooking chamber 20, the suction duct 30, and the convection unit 40 are in communication with each other. Further, the convection unit 40 is provided with a cooking chamber exhaust duct 41 that exhausts the air in the cooking chamber 20.

(Cooking room 20)
FIG. 3 is a perspective view of the cooking chamber 20, the suction duct 30, and the convection unit 40 according to the first embodiment, and shows a part of the exploded view. FIG. 4 is a schematic cross-sectional view of the cooking chamber 20, the suction duct 30, and the convection unit 40 according to the first embodiment. The structure of the cooking chamber 20 is demonstrated with reference to FIG.3 and FIG.4.
The cooking chamber 20 has a substantially rectangular parallelepiped outer shape. Of the outline of the cooking chamber 20, a portion constituting the top surface is referred to as an upper wall 201, left and right side walls are referred to as side walls 202, and a wall facing the front opening is referred to as a rear wall 203. An upper heater 22 for heating the inside of the cooking chamber 20 from above is provided above the inside of the cooking chamber 20. The upper heater 22 of the first embodiment is a sheathed heater that is a resistance heating element. The upper heater 22 has a shape bent a plurality of times in the width direction and the depth direction, and can be heated in a wide range in the width direction and the depth direction in the cooking chamber 20. The terminal portion 221 of the upper heater 22 protrudes to the outside from an opening provided on the right side of the rear wall 203 of the cooking chamber 20. The terminal portion 221 of the upper heater 22 is connected to the electronic circuit board in the substrate unit 11 by wiring, and the presence or absence of heating of the upper heater 22 and the heating amount are controlled by the control means.

  In the first embodiment, an example is shown in which the upper heater 22 made of a sheathed heater is provided as an upper heating means for heating the inside of the cooking chamber 20 from above, but a far infrared heater, a near infrared heater is used instead of the sheathed heater. Alternatively, a carbon heater or the like may be used. Further, instead of providing the upper heater 22 in the cooking chamber 20, a flat heater or an induction heating coil may be provided on the upper side of the upper wall 201 of the cooking chamber 20 to heat the upper wall 201 of the cooking chamber 20. . Any configuration can be employed as the upper heater 22 as long as the object to be heated in the cooking chamber 20 can be heated from above by radiation or air heat transfer.

  Below the inside of the cooking chamber 20, a tray 23 for receiving oil or juice dripping from the object to be heated is provided. The saucer 23 is configured to be removable from the inside of the cooking chamber 20. A peripheral wall is provided on the outer periphery of the tray 23, and oil and juice dripped from the object to be heated can be stored in the tray 23.

  On the saucer 23, a cooking net 24 as a cooking table on which an object to be heated is placed is detachably placed. The mounting surface 241 of the cooking net 24 is configured by a so-called straight type grill net, which is configured by arranging a plurality of rod-shaped stainless steels extending in the left-right direction, for example. The material of the cooking net 24 may be other than stainless steel as long as it is a heat-resistant material and suitable for cooking, and the surface of the material is non-adhesive and antifouling. Etc. may be applied. In addition, the cooking net 24 has legs 242 that stand on the tray 23. A ventilation space 50 corresponding to the height of the leg portion 242 is formed between the mounting surface 241 and the tray 23. In addition, the shape of the mounting surface 241 of the cooking net 24 is not limited to that shown in the figure, and an arbitrary one such as a grid-like net, a net having a bar-like member extending in the front-rear direction, or a punching metal is adopted. be able to. However, in the ventilation space 50 below the placing surface 241 of the cooking net 24, as will be described later, high-temperature air supplied from the convection unit 40 (when high-temperature air supplied from the convection unit 40 is referred to as hot air) In order for this hot air and the lower surface of the object to be heated to come into contact with each other, the mounting surface 241 is not formed into a flat plate shape without an opening, and an opening through which air can flow is formed. It is preferable.

In the rear wall 203 of the cooking chamber 20, a back suction port 25 and an air outlet 26 provided at a position lower than the back suction port 25 are opened. The cooking chamber 20 communicates with the inside of the convection unit 40 through the back suction port 25 and the blowout port 26.
The rear suction port 25 is an opening through which air in the cooking chamber 20 sucked through the suction duct 30 flows into the convection unit 40.

The air outlet 26 is an opening for blowing hot air sent from the convection unit 40 into the cooking chamber 20. The heated object is heated by the hot air blown into the cooking chamber 20 from the blower outlet 26. In the first embodiment, a plurality of substantially circular outlets 26 are provided, and the plurality of outlets 26 are installed at substantially the same height at intervals in the width direction.
It is preferable that a part or all of the air outlet 26 is disposed within the height range of the ventilation space 50 between the placement surface 241 of the cooking net 24 and the bottom surface of the tray 23. By doing so, most of the air blown out from the outlet 26 flows through the ventilation space 50 below the placement surface 241, so that the lower part of the object to be heated placed on the placement surface 241 can be efficiently used. Can be heated well. Further, a plurality of outlets 26 having different height positions may be provided within the height range of the ventilation space 50.

Moreover, it is preferable that the blower outlet 26 is provided in the cooking chamber 20 symmetrically. By doing in this way, the bias | inclination in the left-right direction of the airflow supplied in the cooking chamber 20 from the blower outlet 26 can be suppressed, and the dispersion | variation in the heating degree of a to-be-heated material can also be suppressed.
In addition, the number and opening shape of the blower outlet 26 are not limited to the thing of illustration. For example, you may provide the 1 or several blower outlet 26 which has a wide opening shape.

  An intake opening 29 communicating with the inside of the cooking chamber 20 is provided at the lower portion of the cooking chamber door 21. The intake opening 29 is for supplementing the cooking chamber 20 with an amount of air corresponding to the amount of air in the cooking chamber 20 exhausted through the cooking chamber exhaust duct 41. In the first embodiment, the intake opening 29 is provided at a position below the cooking chamber door 21 and hidden by the handle of the cooking chamber door 21 when the user views the cooking chamber door 21 from the front. ing. By doing in this way, the opening part 29 for intake is hard to be visually recognized by the user, and the design property is good.

(Suction duct 30)
The suction duct 30 will be described with reference to FIGS. 3 and 4.
The suction duct 30 is a ventilation path for guiding the air in the cooking chamber 20 into the convection unit 40, and is roughly composed of an upper surface duct 31 and a rear surface duct 32. The upper surface duct 31 is provided on the upper wall 201 of the cooking chamber 20, and forms a substantially linear ventilation path extending from the near side of the upper wall 201 toward the back side. The lower surface of the upper surface duct 31 is constituted by the upper wall 201 of the cooking chamber 20. On the front side of the upper wall 201, an upper surface suction port 27 serving as an air inlet to the upper surface duct 31 is opened, and on the far side (rear side) of the upper wall 201, air from the upper surface duct 31 is opened. A communication port 28 serving as an outlet is opened. The upper surface suction port 27 opens to the near side (cooking chamber door 21 side) from the center in the depth direction of the cooking chamber 20. Air that has flowed into the upper surface duct 31 from the upper surface suction port 27 provided on one end side of the upper surface duct 31 flows into the rear surface duct 32 through the communication port 28 provided on the other end side of the upper surface duct 31.

  The rear duct 32 is a ventilation path that connects the communication port 28 provided in the upper wall 201 of the cooking chamber 20 and the rear suction port 25 provided in the rear wall 203. The rear duct 32 forms an air passage between the rear wall 203 and the inside of the rear duct 32. The rear duct 32 includes a rear duct front wall 321 having an inclined surface that is inclined so as to protrude from the lower side to the upper side in the cooking chamber 20 (front direction), and a side end portion of the rear duct front wall 321. And a rear duct side wall 322 that extends toward the rear side and is connected to the rear wall 203. An opening formed between the upper end of the rear duct 32 and the rear wall 203 is connected to a communication port 28 provided in the upper wall 201. The upper surface duct 31 and the rear surface duct 32 form a ventilation path from the upper surface inlet 27 through the communication port 28 to the rear surface inlet 25.

  A portion of the rear wall 203 around the rear suction port 25 that faces the rear duct 32 is recessed rearward. This recessed portion is referred to as a recess 204. By forming the recess 204 in the rear wall 203 in the rear duct 32, the volume of the space between the rear duct 32 and the rear wall 203 (recess 204) is expanded.

  A catalyst body 33 is provided at the upper surface inlet 27 which is the inlet of the upper surface duct 31. The catalyst body 33 is fixed to the upper wall 201 by a catalyst body support member 34 having a plurality of openings. The catalyst body 33 has a small hole through which air can flow, and adsorbs and oxidizes and decomposes at least a part of the pollutants contained in the air flowing into the upper duct 31 from the cooking chamber 20 to improve the cleanliness of the air. Demonstrate the function to enhance. As shown in FIG. 4, the catalyst body 33 may be attached to the lower surface of the upper wall 201, or a part or all of the catalyst body 33 may be inserted into the upper surface duct 31.

  An oxidation catalyst is attached to the catalyst body 33. The catalyst body 33 is heated by the upper heater 22 to obtain catalytic activity. When the air passes, it adsorbs substances such as oily smoke and odor components to oxidize and decompose the air. Purify. As the oxidation catalyst attached to the catalyst body 33, a catalyst containing any or all of platinum, palladium, manganese and the like is used. Higher purification performance can be obtained by using a catalyst containing platinum or manganese that is active at low temperatures.

  The catalyst body 33 is installed in the upper surface suction port 27 provided in the upper wall 201 and is heated by the upper heater 22. By increasing the temperature of the catalyst body 33 by the upper heater 22, the chemical reaction speed related to the decomposition of the contaminants in the catalyst body 33 is increased, more pollutants are removed, and the cleanliness of the exhaust can be increased. . Since the catalyst body 33 can be heated by the upper heater 22, there is no need to provide a dedicated heating means for heating the catalyst body 33. In the first embodiment, when viewed from above, at least a part of the catalyst body 33 and the upper heater 22 is overlapped, so that the catalyst body 33 and the upper heater 22 are arranged close to each other, and the catalyst body 33 is The radiation from the heater 22 can be received. The arrangement of the catalyst body 33 and the upper heater 22 may be determined so that the catalyst activity of the catalyst body 33 can be obtained.

(Convection unit 40)
FIG. 5 is a perspective view of the convection unit 40 according to the first embodiment. The configuration of the convection unit 40 will be described with reference to FIGS. 3, 4, and 5.
The convection unit 40 sucks and heats the air in the cooking chamber 20 and supplies the heated air to the cooking chamber 20 again. The convection unit 40 is provided behind the heating chamber 42, a heating chamber 42 having an accommodating space therein, a convection fan 43 and a convection heater 44 accommodated in the heating chamber 42, a motor 45 that rotates the convection fan 43, and the heating chamber 42. And a motor housing case 46 for housing the motor 45. A cooking chamber exhaust duct 41 is connected to an upper portion of the heating chamber rear wall 421 constituting the heating chamber 42. The inside of the heating chamber 42 and the cooking chamber exhaust duct 41 communicate with each other. The outlet side of the cooking chamber exhaust duct 41 is connected to the casing exhaust port 6, and the exhaust discharged from the cooking chamber exhaust duct 41 flows out of the casing 1 from the casing exhaust port 6.

  The heating chamber 42 covers the air outlet 26 provided on the rear wall 203 of the cooking chamber 20 from the back side of the rear wall 203. That is, all of the plurality of outlets 26 are arranged inside the heating chamber 42. As shown in FIG. 5, the heating chamber 42 of the first embodiment is configured such that the lower width is larger than the upper width, and faces the lower portion of the heating chamber 42 whose width has been expanded. The air outlet 26 is disposed.

  The convection fan 43 is fixed to the rotating shaft of the motor 45 and rotates by the operation of the motor 45. The convection fan 43 is arranged in the heating chamber 42 so that the central portion for sucking air faces the back suction port 25 provided in the rear wall 203 of the cooking chamber 20. When the convection fan 43 rotates, air is sucked from the central portion thereof, and the sucked air is sent out from the outer peripheral portion of the blade. The motor 45 and the convection fan 43 function as blowing means for sending the air in the cooking chamber 20 sucked through the suction duct 30 to the cooking chamber 20 through the blowout port 26.

  The motor 45 is a DC motor or an induction motor. The motor 45 is installed such that the rotation shaft is in a substantially horizontal direction from the rear to the front. A convection fan 43 provided in the heating chamber 42 is attached to the rotation shaft of the motor 45. . During the cooking operation in the cooking chamber 20, the presence or absence of rotation of the motor 45, the number of rotations, and the like are controlled by the control means. The motor 45 is cooled as necessary based on its specifications, operating environment, balance with the bearing life of the rotating shaft, and the like. For example, a cooling fan may be separately provided on the rotating shaft of the motor 45.

  The convection heater 44 is a heating chamber heating means for heating the inside of the heating chamber 42. In the first embodiment, the convection heater 44 is configured as a sheathed heater and is provided below the convection fan 43 in the heating chamber 42. As shown in FIG. 5, the convection heater 44 is disposed in almost the entire region from one heating chamber side wall 422 under the heating chamber 42 to the other heating chamber side wall 422. Since the lower part of the heating chamber 42 is disposed to face the air outlet 26, the convection heater 44 is also disposed to face the air outlet 26.

  A terminal portion 441 of the convection heater 44 projects outward from an opening provided on the right side of the heating chamber rear wall 421. As shown in FIG. 3, the terminal part 441 of the convection heater 44 and the terminal part 221 of the upper heater 22 are both arranged on the right side of the cooking chamber 20. The terminal part 441 of the convection heater 44 is connected to the electronic circuit board in the board unit 11 by wiring, and the presence / absence and amount of heating of the convection heater 44 are controlled by the control means. In the first embodiment, an example in which a sheathed heater is used as the convection heater 44 is shown, but a glass tube heater such as a ceramic heater, a nichrome wire heater, a halogen lamp heater, or a carbon heater may be used.

  Moreover, the convection heater 44 and the blower outlet 26 are arrange | positioned closely by arrange | positioning the convection heater 44 so that at least one part may overlap with the blower outlet 26 in a height direction. By arranging the convection heater 44 close to the outlet 26 in this manner, the air heated by the convection heater 44 can be blown out from the outlet 26 without being reduced as much as possible. Therefore, the heating efficiency of the object to be heated in the cooking chamber 20 can be increased. In addition, the shape and arrangement | positioning of the convection heater 44 shown in FIG. 5 are examples, and are not limited to the thing of illustration.

In the first embodiment, since the convection unit 40 is arranged on the left side of the back surface of the cooking chamber 20, the terminal portion 221 of the upper heater 22 and the terminals of the convection heater 44 are disposed in the right space on the back surface of the cooking chamber 20. The part 441 can be arranged. Moreover, since the terminal part 221 of the upper heater 22 and the terminal part 441 of the convection heater 44 are disposed close to each other, the connection work when assembling the heating cooker 100 is easy.
In addition, arrangement | positioning of the convection unit 40 in the left-right direction of the cooking chamber 20 is not limited to what was illustrated in Embodiment 1. FIG. For example, the convection unit 40 may be arranged in the center of the back surface of the cooking chamber 20.
Further, the arrangement of the terminal portion 221 of the upper heater 22 and the terminal portion 441 of the convection heater 44 is not limited to that illustrated in the first embodiment.

[Operation of cooking device]
Next, the operation of the heating cooker 100 according to Embodiment 1 will be described.

(Cooking on top plate 3)
When the user places an object to be heated such as a pan on the placement portion 9 on the top plate 3 and operates the operation portion 4 corresponding to the placement portion 9, it is mounted on the electronic circuit board in the substrate unit 11. The control means supplies electric power to heating means such as an induction heating coil and a radiant heater provided below the top plate 3. Thereby, the cooking of the to-be-heated material mounted on the top plate 3 is performed. In addition, the control means drives a cooling fan provided in the substrate unit 11 and cools each part in the heating cooker 100 as described above by the cooling air supplied from the cooling fan.

(Cooking in the cooking room 20)
The heating operation in the cooking chamber 20 will be described with reference to FIG. In FIG. 4, the air flow is conceptually indicated by arrows.
When the user places an object to be heated on the cooking net 24 in the cooking chamber 20, closes the cooking chamber door 21, and operates the operation unit 4 corresponding to the cooking chamber 20 to set the heating condition, A control means starts the heating control in the cooking chamber 20 by the control sequence according to the setting content. More specifically, the control means includes the upper heater 22, the convection based on the detection temperature of a temperature detection sensor (not shown) provided in each of the cooking chamber 20 and the heating chamber 42 and the setting condition set by the operation unit 4. The heater 44 and the motor 45 are operated.

  When the upper heater 22 starts heating, the upper surface of the object to be heated placed on the cooking net 24 is mainly heated by the radiation of the upper heater 22.

When the convection heater 44 starts heating, the air in the heating chamber 42 is heated by the radiation of the convection heater 44.
Then, when the convection fan 43 is rotated by the operation of the motor 45, a suction force is generated at the back surface suction port 25 that opens facing the convection fan 43. Then, a suction force is generated in the upper surface suction port 27 communicating with the rear surface suction port 25 through the rear surface duct 32 and the upper surface duct 31, and the air in the cooking chamber 20 is sucked into the upper surface duct 31 from the upper surface suction port 27. The air in the cooking chamber 20 sucked into the upper surface suction port 27 is heated by the radiation of the upper heater 22 when passing through the vicinity of the upper heater 22. Further, the air sucked into the upper surface suction port 27 is purified by smoke and oily smoke when passing through the catalyst body 33, and further heated by reaction heat of oxidative decomposition. Further, the air flowing in the upper surface duct 31 is further heated by heat transfer from the upper wall 201 of the cooking chamber 20 constituting the lower surface of the upper surface duct 31.

Air flowing in the upper duct 31 flows into the rear duct 32 through the communication port 28. The upper surface of the rear duct front wall 321 of the rear duct 32 is inclined toward the inside of the cooking chamber 20, and the connection portion between the upper duct 31 and the rear duct 32 has an obtuse angle. The pressure loss in the connection part with 32 is reduced, and air flows smoothly.
In addition, when the inclination angle of the rear duct front wall 321 is increased, the bending of the flow path at the connection portion between the upper duct 31 and the rear duct 32 can be reduced and the pressure loss can be reduced. The size of the object to be heated that can be accommodated in the cooking chamber 20 is limited. Further, when the inclination angle of the rear duct front wall 321 is reduced, the volume in the cooking chamber 20 can be increased, while the pressure loss at the connection portion between the upper duct 31 and the rear duct 32 becomes relatively large. For this reason, it is preferable to set the inclination angle of the rear duct front wall 321 in consideration of the pressure loss at the connection portion between the upper duct 31 and the rear duct 32 and the volume in the cooking chamber 20.

The air that has flowed into the back duct 32 flows into the heating chamber 42 through the back suction port 25. By forming the recess 204 in the rear wall 203 around the back suction port 25, the volume in the back duct 32 is increased, so that air can be easily sucked into the back suction port 25.
The air that has flowed into the heating chamber 42 from the rear suction port 25 is sucked into the rotation center of the convection fan 43 and sent out to the outer periphery of the blades of the convection fan 43.

  Most of the air sent in the centrifugal direction from the convection fan 43 passes through the vicinity of the convection heater 44 provided below the convection fan 43 and is heated by the convection heater 44. The air heated by the convection heater 44 is blown out into the cooking chamber 20 from the air outlet 26 provided at a position facing the convection heater 44. Since the convection heater 44 and the air outlet 26 are opposed to each other, high-temperature air heated by the convection heater 44 can be blown out from the air outlet 26.

  The hot air blown out from the blower outlet 26 becomes an airflow flowing toward the cooking chamber door 21 in the ventilation space 50 between the placement surface 241 of the cooking net 24 and the tray 23. The airflow flowing below the placement surface 241 of the cooking net 24 mainly heats the lower surface of the object to be heated placed on the placement surface 241.

  When the airflow flowing below the placing surface 241 of the cooking net 24 toward the cooking chamber door 21 reaches the cooking chamber door 21, the airflow is bent upward by the cooking chamber door 21, and is generated in the upper surface inlet 27. It is sucked into the upper surface suction port 27 by the suction force. The air sucked into the upper surface suction port 27 flows into the heating chamber 42 through the upper surface duct 31 and the rear surface duct 32 and is blown out from the outlet 26 into the cooking chamber 20 by the convection fan 43 in the heating chamber 42. Thus, the air in the cooking chamber 20 is radiated from the upper heater 22, the reaction heat of the catalyst body 33, the heat transfer from the upper wall 201 of the cooking chamber 20 heated by the upper heater 22, and the convection heater 44. The heated object in the cooking chamber 20 is heated.

  A part of the air sent out by the convection fan 43 in the heating chamber 42 is exhausted to the outside of the heating cooker 100 through the cooking chamber exhaust duct 41. The amount of air corresponding to the air in the cooking chamber 20 exhausted from the cooking chamber exhaust duct 41 is generated in the cooking chamber 20 from the gap (not shown) between the cooking chamber door 21 and the cooking chamber 20 or from the intake opening 29. To be supplied. In the first embodiment, the intake opening 29 is provided at the lower part of the cooking chamber door 21, but the intake opening 29 is provided at the upper part of the cooking chamber door 21 (that is, the placement surface 241 of the cooking net 24. You may provide in the position which opposes the airflow which flows below, and a height direction. By doing in this way, since the airflow which flows under the mounting surface 241 is hard to be disturbed by the air supplied in the cooking chamber 20 from the opening part 29 for intake, it goes toward the cooking chamber door 21 side. Easy to flow straight. Therefore, uneven heating on the lower surface of the object to be heated placed on the placement surface 241 of the cooking net 24 can be suppressed.

  When the user operates the operation unit 4 to instruct to stop heating in the cooking chamber 20 or when a predetermined heating time has elapsed, the control unit stops the heating operation in the cooking chamber 20.

[Effect of Embodiment 1]
As described above, in the first embodiment, the air sent out by the convection unit 40 is blown out from the outlet 26 provided in the rear wall 203 of the cooking chamber 20, and the air in front of the cooking chamber 20 is passed through the suction duct 30. Then, the convection unit 40 was sucked. Since hot air flows from the back to the front, the object to be heated placed on the cooking net 24 can be heated.

  Moreover, the blower outlet 26 which supplies air in the cooking chamber 20 is provided in the rear wall 203 of the cooking chamber 20, and the upper surface inlet 27 which sucks in air from the cooking chamber 20 is nearer than the center of the cooking chamber 20 in the depth direction. (Cooking room door 21 side) provided. A position where hot air is supplied into the cooking chamber 20 (the air outlet 26 provided in the rear wall 203) and a position where air is collected from the cooking chamber 20 (the upper surface inlet 27 provided in front of the cooking chamber 20) ) Are arranged apart from each other in the depth direction of the cooking chamber 20, a high-temperature airflow flows from the back to the front, and heating unevenness of the object to be heated can be suppressed. Moreover, since the hot air blown out from the blowout port 26 is short-cut and hardly sucked into the upper surface suction port 27, the heating efficiency by the hot air blown out from the blowout port 26 can be improved.

  Further, in the first embodiment, since the rear duct front wall 321 of the rear duct 32 is inclined so that the upper part thereof faces the inside of the cooking chamber 20, the pressure at the connection portion between the upper duct 31 and the rear duct 32. Loss is reduced. For this reason, the ventilation load of the convection fan 43 is reduced and air can be circulated efficiently. Moreover, since the ventilation load of the convection fan 43 is reduced, it is possible to reduce operation noise.

  Moreover, since no heating means such as an electric heater is disposed below the cooking net 24 on which the object to be heated is placed, smoke and ignition due to oil falling from the object to be heated can be suppressed. Further, since no heating means such as an electric heater for heating the object to be heated from below is arranged in the cooking chamber 20, the space below the cooking net 24 can be made smaller than the case where the heating means is provided, and cooking. The effective height in the chamber 20 (the height at which the object to be heated can be accommodated) can be increased. For this reason, a thick to-be-heated material can be heated in the cooking chamber 20, and the freedom degree of cooking can be raised. Moreover, since the heating means which heats a to-be-heated object from the downward direction is not provided, the maintainability and cleaning property in the cooking chamber 20 can be improved.

Further, the catalyst body 33 is activated by the heat of the upper heater 22 at the upper surface inlet 27 which is the inlet of the suction duct 30. For this reason, the smoke removal and deodorizing effects of the catalyst body 33 can be obtained without separately providing a dedicated catalyst heater for heating the catalyst body 33.
Further, the air passing through the catalyst body 33 can be heated by the reaction heat generated in the course of the chemical reaction when the pollutant is oxidatively decomposed by the catalyst body 33. Since the air that has passed through the catalyst body 33 is blown out again into the cooking chamber 20 by the convection unit 40, the reaction heat generated when the air passes through the catalyst body 33 can be used for cooking the object to be heated. .

  A cooking chamber exhaust duct 41 communicating with the outside was connected to the heating chamber 42. For this reason, part of the air in the cooking chamber 20 can be exhausted from the cooking chamber exhaust duct 41 during cooking. Further, an outlet 26 for blowing hot air to the cooking chamber 20 and a convection heater 44 are provided at the lower portion of the heating chamber 42, and a cooking chamber exhaust duct 41 for exhaust is connected to the upper portion of the heating chamber 42. Since the convection heater 44 and the cooking chamber exhaust duct 41 are arranged at positions separated in the height direction, the air immediately after being heated by the convection heater 44 is not exhausted, and waste of heating can be suppressed. . In addition, since the cooking chamber exhaust duct 41 is connected to the upper portion of the heating chamber 42, the smoke flowing into the heating chamber 42 can be efficiently exhausted.

  Moreover, since the volume in the back surface duct 32 is enlarged by forming the recessed part 204 in the back wall 203 around the back surface suction port 25, it is easy to inhale air into the back surface suction port 25. FIG. Therefore, air can be smoothly circulated in the cooking chamber 20, the suction duct 30, and the convection unit 40.

  In addition, the output of the upper heater 22 provided above the cooking chamber 20 mainly for heating the upper surface of the object to be heated and the convection heater 44 for increasing the temperature of air mainly for heating the lower surface of the object to be heated You may make it control to. By doing in this way, the upper surface and lower surface of a to-be-heated object can be heated with the respectively appropriate heating amount, and the favorable cooking effect and finish can be acquired.

  DESCRIPTION OF SYMBOLS 1 Case, 2 Case upper frame, 3 Top plate, 4 Operation part, 5 Case inlet, 6 Case exhaust, 7 Air intake / exhaust cover, 8 Display part, 9 Mounting part, 10 Partition plate, 11 Substrate unit, 12 Cooling air outlet, 20 Cooking chamber, 21 Cooking chamber door, 22 Upper heater, 23 Receptacle, 24 Cooking net, 25 Back suction port, 26 Blower outlet, 27 Upper surface suction port, 28 Communication port, 29 Intake opening Part, 30 suction duct, 31 upper duct, 32 rear duct, 33 catalyst body, 34 catalyst body support material, 40 convection unit, 41 cooking chamber exhaust duct, 42 heating chamber, 43 convection fan, 44 convection heater, 45 motor, 46 Motor housing case, 50 ventilation space, 100 heating cooker, 111 substrate case, 201 upper wall, 202 side wall, 203 Wall 204 recess 221 terminal portion 241 mounting surface, 242 legs, 321 rear duct front wall, 322 rear duct sidewalls, after 421 heating chamber wall, 422 the heating chamber sidewalls, 441 terminals.

Claims (6)

A cooking chamber in which a rear suction port and a blower outlet are formed in the rear wall and an upper surface suction port is formed in the upper wall, and an object to be heated is accommodated therein,
An upper heating means for heating the cooking chamber from above;
A cooking table disposed in the cooking chamber with a ventilation space below the placement surface on which the object to be heated is placed;
A heating chamber that is formed separately from the cooking chamber and communicates with the cooking chamber via the back suction port and the air outlet;
Heating chamber heating means for heating the heating chamber;
A blowing means for sending the air in the heating chamber to the cooking chamber;
A suction duct connecting the top suction port and the back suction port,
At least a part of the air outlet is disposed within a height range of the ventilation space,
The back suction port is disposed at a position higher than the air outlet,
At least a part of the upper surface suction port is disposed in front of the center in the depth direction of the cooking chamber ,
The suction duct includes an upper surface duct provided on the upper side of the upper wall, and a rear duct provided in the cooking chamber and communicating with the upper surface duct.
One end of the upper surface duct is connected to the upper surface suction port, and the other end of the upper surface duct is connected to a communication port formed in the upper wall on the rear side of the upper surface suction port,
One end of the back duct is connected to the communication port, and the other end of the back duct is connected to the back suction port . The front wall of the rear duct cooking device according to claim 1, characterized in that inclined towards the inside of the cooking chamber from below upwards. The cooking device according to claim 1 or 2 , wherein a catalyst body is provided in the upper surface suction port. The cooking device according to claim 3 , wherein the catalyst body is arranged so that a part or all of the catalyst body overlaps with the upper heating means when viewed from above. An exhaust duct communicating the heating chamber with the outside;
The air outlet communicates with the lower part of the heating chamber,
The cooking device according to any one of claims 1 to 4 , wherein the exhaust duct communicates with an upper portion of the heating chamber. Wherein the rear wall of the periphery of the rear suction inlet and an internal suction duct, one of the claims 1 to 5, wherein a recess which is recessed toward the rear side is formed one The heating cooker according to item.

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