JP5890142B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker that performs cooking such as baking and steaming on an object to be heated such as cooking ingredients housed in the cooking chamber by heating the cooking chamber with a heating element.

2. Description of the Related Art Conventionally, a cooking device such as a so-called roaster that includes a cooking chamber for storing an object to be heated and heating means is known. In such a heating cooker, cooking is performed using radiation from heating means and heat transfer using air or a cooking table as a medium.
One of the functions of such a heating cooker is double-sided baking. This double-sided baking is to cook the whole including the upper and lower surfaces of the object to be heated placed on the cooking table without the user having to turn over the object to be heated. In order to reduce the user's domestic work, a heating cooker having such a double-sided baking function is generally used.

  As a general method for realizing double-sided baking, there is known a method in which heating means such as a heater is provided above and below an object to be heated placed on a cooking table in a cooking chamber. In such a heating cooker, while heating the object to be heated by radiation from above and below the object to be heated, the temperature in the cooking chamber is increased and the temperature of the object to be heated is increased by heat transfer via air, The whole object to be heated is cooked.

  In a heating cooker having a heating means (hereinafter also referred to as a downward heating means) provided below the object to be heated as described above, it is heated when a food containing oil or the like is heated as the object to be heated. Thus, the oil and fat can be dripped from the object to be heated. There is a possibility that smoke or ignition may occur when the dropped oil or fat comes into contact with the lower heating means or the oil or fat accumulated in the tray is heated by the lower heating means. If smoke or ignition occurs, there is a problem that the taste of the object to be heated is impaired, and an excessive load is applied to the heating cooker to shorten the product life. In addition, when the juice containing oil, fat, salt, moisture, etc. dripping from the object to be heated comes into contact with the lower heating means, the surface of the lower heating means is corroded, resulting in poor insulation, disconnection, etc. There are also defects that are spoiled. In addition, in order to obtain an appropriate cooking effect (appropriate baking, cooking with little uneven baking), it is necessary to provide a distance between the downward heating means and the object to be heated. Under such circumstances, more space is required above and below the lower heating means, and the ratio of the upper and lower space dimensions of the lower heating means tends to be high in the height dimension of the cooking chamber.

Furthermore, such a cooking device may be used by being incorporated in a kitchen counter such as a so-called IH cooking heater or a gas table. Generally, the heating cooker incorporated in the counter of a kitchen is modularized, and the height dimension is standardized. For example, the height of the cooking device is about 230 mm, and the cooking device is assembled so as to be within a depth of about 220 mm from the upper surface of the kitchen counter.
While the height of the cooking device is limited in this way, for example, cooking a relatively large fish, such as salmon, or a thick (large height) object to be heated, such as bread or sponge cake Is also sought by users. That is, in a cooking device having a cooking chamber, it is desired to increase the height of the cooking chamber so that an object to be heated can be cooked as thick as possible (having a large height).

  As described above, while it is desired to increase the height of the cooking chamber so that a thick heated object can be cooked, more space is required above and below the lower heating means, and built-in heating is also required. In the case of a cooker, the height dimension is further restricted. Therefore, as a result, the height of the object to be heated that can be heated in the cooking chamber is limited, which limits the cooking ability of the cooking device.

  In general, it is not easy for the user to attach and detach the lower heating means, and maintenance such as cleaning of the cooking chamber is performed with the lower heating means attached. However, since the height dimension in the cooking chamber is limited as described above, the distance between the lower heating means and the bottom surface of the cooking chamber tends to be narrow. Therefore, it is difficult to put a hand between the lower heating means and the bottom surface of the cooking chamber, and the cleaning property of the bottom surface of the cooking chamber is particularly deteriorated.

  In order to solve these problems, a heating chamber is provided separately from the cooking chamber, and the cooking is performed by heating the food by circulating the heat from the heating chamber to the cooking chamber without the upper and lower heaters. A device has been proposed (see, for example, Patent Document 1).

  Further, a rectifying body provided with a large number of through holes is disposed at a position below the object to be cooked, and "the heated gas flow blown into the cooking chamber from the heated gas flow outlet is a large number of through holes of the rectifying body. There is also a proposal of a heating cooker that directly hits the object to be cooked through, then is sent upward in the cooking chamber and sucked into the circulation air passage from the heated gas flow inlet (see, for example, Patent Document 2). .

  In addition, “the heat transfer material is arranged between the heating net and the receiving tray below the heating net, and the circulating airflow heated by the heater and sent out by the blower is circulated between the heat transfer material and the receiving tray”. There has also been proposed a heating cooker that cooks by surface radiation (see, for example, Patent Document 3).

JP 2009-284926 A (page 3, FIG. 1) Japanese Patent Laying-Open No. 2005-061761 (page 4, FIG. 4) JP 2007-105356 A (page 3, FIG. 1)

However, in the above-described cooking of Patent Document 1, no specific means for realizing appropriate heating through air is disclosed. That is, Patent Document 1 states that “the air in the cooking chamber 11 is sucked by the ventilation means 13 through the gas inlet 14 and blown to the heating means 12 of the heating chamber 11. The hot air heated in 11 is supplied through the gas outlet 15. "However, the suction port and the outlet are arranged on the same cooking chamber wall surface, and both are close to each other. Therefore, the airflow blown out from the blowout port is easily sucked into the suction port immediately and may not be a convective flow while circulating through the entire cooking chamber.
In addition, heating conditions such as temperature and flow rate are different between the vicinity of the wall surface of the cooking chamber where the blower outlet is provided and the wall surface opposite to the wall surface, and a uniform heating / cooking effect cannot be obtained. There is a problem.

  Moreover, in the cooking of the said patent document 1, the heat transfer which made the air the medium is a main body. For this reason, it takes time to increase the temperature in the cooking chamber due to the heat capacity of the air in the cooking chamber and the heat capacity of the components constituting the cooking chamber and the heat loss due to heat radiation to the outside of the cooking chamber. This is slower than the case where heat transfer by radiation that directly heats the object to be heated is used regardless of the ambient temperature. Therefore, due to the delay in coagulation of protein on the surface layer of the object to be heated, the surface is crispy and it is difficult to obtain a good taste and cooking effect that makes it moist and juicy, and the moisture of the entire object to be heated volatilizes There is also a problem that it tends to be cooked with poor taste and taste.

  Moreover, in the heating cooking of the said patent document 1, the exhaust_gas | exhaustion of the cooking chamber was directly exhausted outside the cooking-by-heating machine, and there existed a subject that cooking work environment was impaired by the smoke and odor contained in exhaust_gas | exhaustion.

  In the heating cooker of Patent Document 2, the rectifying plate provided with a large number of outlets tends to reduce uneven heating of the object to be heated as compared with the technique of Patent Document 1, It is difficult to obtain a uniform cooking effect because the heating unevenness due to the fluctuation of the outflow amount (air volume) from the outlet is not considered depending on the distance from the means.

  Moreover, in the cooking device of the said patent document 2, when fats and oils and dripping from the to-be-heated material drop and adhere to the thing which exists below by heating cooking, it is supposed that a baffle plate can be removed and wash | cleaned. It is not possible to prevent the downward flow from the outlet through the surface of the current plate. For this reason, it adheres to the bottom face of a cooking chamber, it is necessary to clean and maintain the bottom face without removing it, and there is a problem of increasing the time and effort required for user cleaning and maintenance.

  In addition, the heating cooker of Patent Document 2 also does not include a heating means by radiation, and that the exhaust of the cooking chamber is directly discharged into the room and the indoor air environment is impaired. It is the same.

  In the heating cooker of patent document 3, when a favorable cooking effect is acquired as a structure which equips the upper part of a cooking chamber with an upper heating means, and the lower part is equipped with a heat exchanger plate and heats an object to be heated from the upper and lower sides. Has been. However, since the heat transfer plate has a temperature of about 500 to 600 ° C., it exceeds the oil ignition point of 370 ° C., and the dropped oil is inevitable to come into contact with the heat transfer plate. It cannot be expected to have a sufficient effect on the suppression of In addition, a large number of through holes are provided in the heat transfer plate to allow the oil and fat to flow down to the tray. However, when a large number of through holes are provided, the radiation area is reduced and heating by sufficient surface radiation from below is not performed. Does not function as a heat transfer plate. Moreover, when there are few through-holes, there is also a contradiction that it takes longer time to flow down from the heat transfer surface and the risk of smoke and ignition increases.

  Moreover, in the heating cooker of the said patent document 3, since it becomes radiant heating via a heat exchanger plate, radiant heating is not performed until a heat exchanger plate heats up, cooking time becomes long, and the time which a user spends on housework It increases and goes against labor saving of housework. Moreover, since the loss by the heat leak accompanying extension of cooking time increases, the fall of a heating efficiency is unavoidable and there exists a subject that electric power consumption also increases and environmental load is increased.

  Moreover, in the heating cooker of the said patent document 3, since it is set as the laminated structure which pinches an air flow path between a baffle plate and a saucer, and each needs thickness (height dimension) more than fixed, There was a problem that the effect of suppressing the height dimension and lowering the floor could not be obtained sufficiently.

  Moreover, in the heating cooker of the said patent document 3, although it is supposed that water will be stored in a saucer for cooling of fats and oils, the heating accompanying cooking will also be cooled and a heating efficiency will fall, or an exhaust air path will be provided in a cooking chamber. Since cooking is performed in a hermetically sealed state without being prepared, there is a problem that smoke and odor components associated with cooking adhere to foodstuffs to be heated and impair the flavor.

  The present invention has been made to solve the above-described problems, and provides a cooking device capable of suppressing the ignition and smoke generation of fats and oils in the cooking chamber of the cooking device. Moreover, the cooking device which can heat a to-be-heated material with thickness is provided. Moreover, the cooking device with good heating efficiency is provided.

A heating cooker according to the present invention includes a cooking chamber provided in a casing, an upper heating means provided above the cooking chamber, a cooking chamber door for taking in and out an object to be heated in the cooking chamber, A saucer disposed so as to freely enter and leave the cooking chamber, a cooking table provided on the saucer for placing an object to be heated, a suction port and an outlet provided in the cooking chamber, and the cooking A blower that sucks indoor air from the suction port and blows out the air sucked from the suction port from the air outlet, and the tray is provided with a space through which air can be vented, an inlet to be removably connected to the outlet air to flow from the air outlet therein, possess a multiple outlet port formed in an upper surface, said outlet has an opening which faces the cooking tray A convex shape in which the edge of the opening protrudes upward It is formed, in which blowing air introduced from the inlet upwardly.

In the present invention, an air flow blown from the outlet of the cooking chamber is introduced from the inlet of the saucer, and blown out from a plurality of outlets formed on the upper surface of the saucer. An object to be heated can be efficiently heated by impinging jet heat transfer without arranging a heating means.
In addition, since the object to be heated is heated by the collision jet heat transfer from the air blown out from the plurality of outlets, the heating unevenness can be reduced and a good cooking effect / finish can be obtained.
In addition, since an object to be heated is heated by collision jet heat transfer, heating efficiency is increased, cooking can be performed in a shorter time, energy loss can be reduced, power consumption can be reduced, and environmental load can be reduced with energy saving.

  Moreover, since it is not necessary to provide a downward heating means such as a heater between the cooking table and the saucer, the height dimension between the cooking table and the saucer can be reduced, so that an object to be heated is placed in the cooking chamber. The space can be made larger and cooking of a thick object to be heated becomes possible.

  Further, since it is not necessary to provide a lower heating means such as a heater below the object to be heated, it is possible to reduce smoke and ignition due to oil and fat content from the object to be heated being heated by the lower heating means. Also, by reducing smoke and ignition, safety is increased, reliability is high, and product life can be extended.

  Moreover, since the inflow port of a saucer and the blower outlet of a cooking chamber are connected so that attachment or detachment is possible, and a saucer can be entered / exited from a cooking chamber, there exists an effect which improves the maintainability and cleaning property of a saucer and a cooking chamber inside.

It is a perspective view which shows the whole induction heating cooking appliance which concerns on Embodiment 1. FIG. It is a perspective view of the main body 1 of the state which removed the top plate 4 and the inlet / outlet cover 5 of the induction heating cooking appliance 100 which concerns on Embodiment 1. FIG. It is a front side perspective view which shows the cooking chamber 11 whole which concerns on Embodiment 1. FIG. It is a perspective view of the state which removed the cooking chamber upper wall 25 of the cooking chamber 11 which concerns on Embodiment 1. FIG. It is the perspective view of the state which removed the cooking room upper wall 25 of the cooking chamber 11 which concerns on Embodiment 1, the upper heating means 24, the component incidental to the cooking chamber door 7, and the slide rail cover 42. FIG. It is a back side perspective view which shows the state which removed the cooking room upper wall 25 of the cooking chamber 11 which concerns on Embodiment 1, the upper heating means 24, the component incidental to the cooking chamber door 7, and the slide rail cover 42. FIG. The perspective view of the fan casing 20 which concerns on Embodiment 1, and an accompanying component is shown. It is the perspective view of the state which pulled out the cooking chamber door 7 which concerns on Embodiment 1, and an accompanying component from the cooking chamber 11, and was removed. It is a disassembled perspective view which shows the cooking chamber door 7 which concerns on Embodiment 1, and an accompanying component. It is a top surface sectional view showing saucer outflow port 30, slide rail fixed side 37, and slide rail moving side 38 of cooking chamber 11 concerning Embodiment 1. 2 is a side cross-sectional view of a main body 1 according to Embodiment 1. FIG. It is a perspective view of the cooking chamber 11 which concerns on Embodiment 2. FIG. It is a back side perspective view in the state where cooking room upper wall 25 of cooking room 11 concerning Embodiment 2 was removed. It is the front side perspective view which removed the component incidental to the cooking chamber upper wall 25, the upper heating means 24, the cooking chamber door 7, and the slide rail cover 42 of the cooking chamber 11 which concerns on Embodiment 2. FIG. It is the perspective view of the state which pulled out the cooking chamber door 7 which concerns on Embodiment 2, and an accompanying component from the cooking chamber 11, and was removed. It is a disassembled perspective view which shows the saucer 27 which concerns on Embodiment 2. FIG. It is upper surface sectional drawing which shows the saucer outflow port 30, the slide rail fixed side 37, and the slide rail moving side 38 of the cooking chamber 11 which concerns on Embodiment 2. FIG. 5 is a side cross-sectional view of a main body 1 according to Embodiment 2. FIG. It is a perspective view of the cooking chamber 11 which concerns on Embodiment 3. FIG. It is a back side perspective view in the state where cooking room upper wall 25 of cooking room 11 concerning Embodiment 3 was removed. It is a perspective view of the state which removed the cooking room upper wall 25 of the cooking chamber 11 which concerns on Embodiment 3, the upper heating means 24, the component incidental to the cooking chamber door 7, and the slide rail cover 42. FIG. It is a perspective view of the components accompanying the fan casing 20 which concerns on Embodiment 3. FIG. It is the perspective view of the state which pulled out the cooking chamber door 7 which concerns on Embodiment 3, and an accompanying component from the cooking chamber 11, and was removed. FIG. 10 is an exploded perspective view showing a tray 27 according to Embodiment 3. It is upper surface sectional drawing which shows the saucer outflow port 30, the slide rail fixed side 37, and the slide rail moving side 38 of the cooking chamber 11 which concerns on Embodiment 3. FIG. 6 is a side cross-sectional view of a main body 1 according to Embodiment 3. FIG.

Embodiment 1 FIG.
In this embodiment, a case where the cooking device of the present invention is applied to an induction cooking device that is used by being incorporated in a kitchen counter or the like will be described as an example. In the following description, there are cases where terms indicating directions (for example, “up”, “down”, “left”, “right”, etc.) are used for ease of understanding. These terms are not intended to limit the invention. Unless otherwise specified, terms indicating these directions indicate directions when viewed from the direction of arrow A in FIG. Further, the “front surface” refers to the surface on the near side when the induction heating cooker is viewed from the direction of arrow A in FIG. 1, and the “rear surface” refers to the surface on the depth side as viewed from the direction of arrow A. .

(Configuration of induction heating cooker)
1 is a perspective view showing the whole induction heating cooker according to Embodiment 1. FIG.
In FIG. 1, a housing upper surface 3 is detachably disposed above the housing 2 of the main body 1 of the induction heating cooker 100. An intake / exhaust port cover 5 is disposed on the back side of the upper surface 3 of the housing, a top plate 4 is disposed in the center, and an operation unit 6 is disposed on the front side. A cooking chamber 11 is provided inside the housing 2.

  The top plate 4 has a right placement portion 8a, a left placement portion 8b, and a central placement portion 8c (the placement portions 8) as placement portions for placing an object to be heated (not shown). There are three mounting parts, which may be collectively referred to. Further, the top plate 4 is provided with a display unit 9 provided with visual display means such as a liquid crystal screen and a lamp. The display unit 9 displays information for notifying the operation state of the main body 1, input / operation contents from the operation unit 6, and the like. The display unit 9 corresponds to the “notification unit” in the present invention.

  The intake / exhaust port cover 5 is formed of a punching metal or a lattice-shaped metal member having air permeability. The intake / exhaust port cover 5 is configured so that cooling air for cooling the inside of the housing 2 and the exhaust flow of the cooking chamber 11 can pass smoothly with less ventilation resistance.

  On the front side of the housing 2, a cooking chamber door 7 is provided at the center. The cooking chamber door 7 slides in the front-rear direction to open and close the front opening of the cooking chamber 11 so that an object to be heated cooked in the cooking chamber 11 can be taken in and out of the cooking chamber 11. The cooking chamber door 7 is configured to be detachable in order to facilitate maintenance such as cleaning of the cooking chamber 11 and the cooking chamber door 7 itself. In the present embodiment, the operation unit 6 is also provided on both sides of the cooking chamber door 7.

  In addition, arrangement | positioning of the cooking chamber 11 of this Embodiment and the operation part 6 of the front side is an example, and is not restricted to this. For example, in the present embodiment, the cooking chamber 11 is disposed at the center of the left and right sides of the housing 2, but the cooking chamber 11 may be disposed near the left or right side surface of the housing 2. Further, the operation unit 6 may be disposed close to either the left or right side surface, or the operation unit 6 may not be provided on the front side.

FIG. 2 is a perspective view of main body 1 in a state where top plate 4 and intake / exhaust port cover 5 of induction heating cooker 100 according to Embodiment 1 are removed.
A housing exhaust port 13 is provided in the center of the rear surface side of the housing upper surface 3, and a housing air intake port 14 is provided on each of the left and right sides. A cooling air exhaust air passage 15 that guides cooling air for cooling the inside of the housing 2 is provided on the back side inside the housing 2. The housing exhaust port 13 is connected to the cooling air exhaust air passage 15, and the cooling air guided by the cooling air exhaust air passage 15 is discharged from the housing exhaust port 13 to the outside of the main body 1. Further, a cooking chamber exhaust air passage 10 that guides exhaust from the cooking chamber 11 is disposed in the cooling air exhaust air passage 15. Therefore, the exhaust from the cooking chamber 11 is guided to the cooking chamber exhaust air passage 10, merges with the exhaust in the cooling air exhaust air passage 15, and is discharged from the housing exhaust port 13 to the outside of the main body 1. In a normal use state, the housing exhaust port 13 is covered with the intake / exhaust port cover 5 shown in FIG.

  Below the right mounting portion 8a, the left mounting portion 8b, and the central mounting portion 8c of the top plate 4, an induction heating coil unit 18a, an induction heating coil unit 18b, and an induction heating coil unit 18c (these are induction heated), respectively. The coil unit 18 may be collectively referred to). The induction heating coil unit 18 is used for heating an object to be heated placed on the top plate 4. Any or all of the induction heating coil units 18 may be replaced with a radiant heater or the like that is heated by Joule heat.

  Below the induction heating coil unit 18, a cooking chamber storage 19 is defined by sheet metal or the like, and the cooking chamber 11 is disposed inside the cooking chamber storage 19. A gap is provided between the cooking chamber storage unit 19 and the cooking chamber 11, and heat insulation is performed by an air layer. In addition, it is good also as a structure which makes a part of cooling air flow in into the air layer between the cooking chamber storage part 19 and the cooking chamber 11 and raises a heat insulation effect, and it has heat resistance, such as glass wool, instead of this air layer. Insulation may be inserted.

  Substrate case units 17 are respectively arranged on the left and right sides of the cooking chamber storage unit 19. The substrate case unit 17 is mounted with a circuit board (not shown) on which an inverter circuit for supplying high frequency power to the induction heating coil unit 18 is mounted, and a circuit as a control means for controlling the operation of the induction heating cooker 100. Various circuit boards (not shown) are accommodated. The substrate case unit 17 accommodates a cooling fan (not shown) for sucking cooling air into the housing 2 and also has a function as a cooling air duct. The board case unit 17 is provided with a suction port for sucking cooling air. The suction port is disposed below the left and right housing intake ports 14 and connected to the housing intake ports 14.

When the cooling fan in the substrate case unit 17 operates, cooling air is sucked from the housing intake port 14. This cooling air flows into the substrate case unit 17 from the suction port of the substrate case unit 17 connected to the housing intake port 14, is sucked and sent out by the cooling fan, and is mounted on various circuit boards inside the substrate case unit 17. The parts thus formed are cooled and exhausted from the exhaust port of the substrate case unit 17. The cooling air exhausted from the exhaust port of the substrate case unit 17 flows into the chamber 16 disposed below the induction heating coil unit 18.
The chamber 16 is disposed below the induction heating coil unit 18 and has a function of blowing cooling air toward the induction heating coil unit 18. The cooling air that has flowed into the chamber 16 is blown out from the air outlet provided on the upper surface of the chamber 16 and blown to the induction heating coil unit 18 to cool the induction heating coil unit 18.

FIG. 3 is a front side perspective view showing the entire cooking chamber 11 according to the first embodiment. FIG. 4 is a perspective view of the cooking chamber 11 according to Embodiment 1 with the cooking chamber upper wall 25 removed.
An upper heating means 24 is disposed above the cooking chamber 11. In the present embodiment, a sheathed heater that is a resistance heating element is used as the upper heating means 24. The specific structure of the upper heating means 24 is not limited to this, and a far-infrared heater may be used, the top plate may be heated with a flat heater, or the top plate or a resistance heating element with an induction heating coil. May be used as long as it can be heated by radiation or heat transfer via air from above the object to be heated in the cooking chamber 11. In the present embodiment, the upper heating means 24 is bent in the depth direction and the width direction so that a wide area above the cooking chamber 11 can be heated.

  An opening for attaching the upper heating means 24 is provided on the back surface of the cooking chamber 11, and a terminal portion of the upper heating means 24 is provided on the back surface outside the cooking chamber 11. This terminal portion is wired to a circuit board in the substrate case unit 17 (not shown), and the presence / absence and amount of heating by the upper heating means 24 are controlled by the control means.

  A cooking table 26 is disposed below the upper heating means 24, and a tray 27 is disposed below the cooking table 26. A cooking chamber suction port 12 is provided on the back wall of the cooking chamber 11. The cooking chamber suction port 12 communicates with the fan casing 20.

  A number of tray outlets 30 are formed on the top surface of the tray 27. The saucer outlet 30 functions as a nozzle that jets the jet, and jets the jet from below to the object to be heated (not shown) placed on the cooking table 26, thereby efficiently transferring the heat of the jet by collision jet heat transfer. Heat is transferred to the object to be heated.

  The side surface of the cooking chamber 11 has a double wall structure, and a heat insulating space 35 is provided between the double walls. The heat insulating space 35 suppresses heat leakage from the cooking chamber 11 to increase the heating efficiency in the cooking chamber 11, and suppresses temperature rise of components arranged around due to heat leakage to increase cooling efficiency. In the present embodiment, the upper surface, the bottom surface, and the side surface of the cooking chamber 11 have a double wall structure as will be described later. However, it is not necessary to provide all surfaces depending on the required heat insulation performance, and the back surface of the fan casing. Alternatively, the heat insulating performance may be further enhanced by making the whole into a double wall structure.

  The cooking chamber 11 is provided with a lock mechanism (not shown) that restricts the opening and closing of the cooking chamber door 7. This locking mechanism is used, for example, during a cooking operation in the cooking chamber 11 or in a predetermined condition after the cooking end / stop (such as the temperature in the cooking chamber or the rotation operation due to the inertia of the turbo fan 22 (see FIG. 7)). The cooking chamber door 7 cannot be opened due to the lock.

In addition, a means for detecting opening / closing of the cooking chamber door 7 by sliding (door opening / closing detection means) is provided (not shown). When the cooking chamber door 7 is open, a heating instruction is input to the operation unit 6. However, heating in the cooking chamber 11 is not performed. In addition, when the cooking chamber door 7 is open, information indicating that the cooking chamber door 7 is open and cooking is not performed, and information for invoking the cooking chamber door 7 to be closed are displayed on the display unit 9. You may notify.
As a means for detecting opening and closing of the cooking chamber door 7, for example, when the cooking chamber door 7 with a built-in magnet slides and closes, the magnetic detection means provided on the main body side detects the magnetism of the cooking chamber door 7. And what detects that the cooking chamber door 7 is closed is employable. However, this detection means is only an example, and non-contact detection means for detecting reflection or blocking of light, ultrasonic waves, radio waves, etc., and contact / mechanical detection means such as a mechanical switch may be used. If a means capable of detecting the opening / closing of the door 7 is provided, the effect of the present invention can be obtained regardless of the specific configuration of the detecting means.

  Further, for example, when the cooking chamber door 7 is accidentally opened during the cooking operation due to damage to the lock mechanism, the heating means and the blower during the cooking operation are stopped, and the front opening of the cooking chamber 11 is opened. Suppresses radiation and hot air leakage.

5 is a perspective view of the cooking chamber 11 according to Embodiment 1 with the cooking chamber upper wall 25, the upper heating means 24, components attached to the cooking chamber door 7, and the slide rail cover 42 removed.
Below the cooking chamber inlet 12 on the back of the cooking chamber 11, a plurality of cooking chamber outlets 28 are provided, and most of the air sucked from the cooking chamber inlet 12 is heated by the circulating airflow heating means 23 and cooked. The air is blown out at a temperature suitable for. The cooking chamber outlet 28 is connected in a generally airtight manner to a tray inlet 29 of the tray lower portion 36 constituting the tray 27, and the heated air blown out flows into the tray 27 from the tray inlet 29. In addition, although the cooking chamber blower outlet 28 is configured by arranging five rectangles of approximately the same shape in the present embodiment, the shape and number are not limited to this, and the airflow distribution in the space in the saucer 27 In order to control the outflow amount of each tray outlet 30, it may be possible to obtain a good cooking effect by changing and adjusting the shape and number, but the present invention is not limited to this.

  A slide rail fixing side 37 is attached to the side surface of the cooking chamber 11, and the rear side end protrudes from the opening on the back surface of the cooking chamber 11. The slide rail fixing side 37 protruding from the rear surface of the cooking chamber 11 is covered with a slide rail cover 42 (see FIG. 3) in a normal use state. However, the airtightness of the cooking chamber 11 is generally ensured.

  A slide rail moving side 38 (see FIG. 8) is slidably fixed to the slide rail fixing side 37, and slides while supporting the cooking chamber door 7, the accompanying holding portion 31, the saucer lower portion 36, the saucer 27, and the cooking table 26. Then, the cooking chamber door 7 is opened and closed.

  A temperature sensor 32 that detects the temperature in the cooking chamber 11 is provided on the inner surface of the cooking chamber 11. As the temperature sensor 32, for example, a platinum resistance thermometer, thermistor, thermocouple or the like is used. If necessary, a plurality of temperature sensors 32 may be provided, and the arrangement of the temperature sensors 32 is not limited to the wall surface, and may be provided on the top surface or the bottom surface, the tray 27 or the cooking table 26 as necessary. Moreover, you may provide the to-be-contacted type temperature sensor 32 which detects the amount of infrared rays radiated | emitted from a to-be-heated object, and detects the surface temperature of a to-be-heated object. Outputs of these temperature sensors 32 are transmitted to control means mounted on the electronic circuit board in the board case unit 17. In accordance with the cooking software, the control means sets the cooking menu and heating conditions shown on the display unit 9 by the operation unit 6, and the upper heating means 24, based on the cooking chamber 11 and the temperature of the object to be heated. The output and operation of the circulating airflow heating means 23, the electric motor 21 and the like are controlled.

FIG. 6 is a rear side perspective view showing a state where the cooking chamber upper wall 25, the upper heating means 24, the components attached to the cooking chamber door 7, and the slide rail cover 42 of the cooking chamber 11 according to Embodiment 1 are removed. .
A fan casing 20 is provided on the back of the cooking chamber 11, and an electric motor 21 is disposed on the back thereof. A turbo fan 22 (see FIG. 7) provided in the fan casing 20 is attached to the rotating shaft of the electric motor 21. ing. During heating in the cooking chamber 11, the presence or absence of rotation of the electric motor 21, the number of rotations, and the like are controlled by the control means in the substrate case unit 17, and the turbo fan 22 (see FIG. 7) is operated by the rotation of the electric motor 21. As the electric motor 21, for example, a DC motor or an induction motor is used. The electric motor 21 is cooled as necessary in accordance with the specifications of the operating environment and the life of the rotary shaft bearing. More specifically, for example, a configuration in which a cooling fan is provided on the rotating shaft of the electric motor 21 is employed.

  A cooking chamber exhaust air passage 10 is provided on the back surface of the fan casing 20. The cooking chamber exhaust air passage 10 and the inside of the fan casing 20 communicate with each other, and a part of the air sucked from the cooking chamber 11 is exhausted to ventilate the air in the cooking chamber 11. Thereby, in the air in the cooking chamber 11, the accumulation of smoke and odor components due to cooking is reduced, and the smoke and odor components are prevented from adhering to foodstuffs to be heated, and the finished taste of cooking is improved. Good.

  Circulating airflow heating means 23 is provided so as to penetrate the left and right side surfaces of the fan casing 20, and a terminal portion for operating the circulating airflow heating means 23 is exposed outside the fan casing 20. This terminal portion is wired to a circuit board in the substrate case unit 17 (not shown), and the presence / absence of heating by the circulating airflow heating means 23 and the heating amount are controlled by the control means.

  A magnet 41 is disposed on the slide rail fixed side 37 protruding from the back of the cooking chamber 11. The magnet 41 is fixed to the tip of the slide rail fixing side 37 with a fastening member via a U-shaped member. The magnet 41 arranged outside the cooking chamber 11 generates an attractive force by a magnetic force with the magnet 41 (see FIG. 8) attached to the slide rail moving side 38, and urges the slide rail moving side 38 in the closing direction.

FIG. 7 is a perspective view of the fan casing 20 and the accessory parts according to the first embodiment.
A turbo fan 22 attached to the rotating shaft of the electric motor 21 is housed in the fan casing 20 so as to be freely rotatable. When the electric motor 21 operates, the turbo fan 22 rotates and is sucked from the cooking chamber suction port 12 by the action of the centrifugal fan, and the sucked airflow is sent to the outer peripheral side of the turbo fan 22. In addition, the electric motor 21, the turbo fan 22, and the fan casing 20 constitute the “air blowing means” in the present invention.

  In the present embodiment, the turbofan 22 is used to suck and send air. However, the air is not limited to this as long as the air in the cooking chamber 11 can be sucked from the cooking chamber suction port 12 and can be sent into the fan casing 20. Instead, a centrifugal fan such as a radial fan or a sirocco fan, or a fan casing 20 may be formed into an appropriate shape, and an axial fan or a cross-flow fan may be used, and the air blowing means is not limited.

  In the fan casing 20, an exhaust air passage connection port 43 communicating with the cooking chamber exhaust air passage 10 is provided below the turbo fan 22. A catalyst body 34 is disposed in the exhaust air passage connection port 43. The catalyst body 34 is attached with an oxidation catalyst containing any of Pd, Pt, and Mn, and when the exhaust gas passes through, the oxidation catalyst adsorbs substances such as oily smoke and odor components to cause oxidative decomposition, thereby exhausting the exhaust gas. It cleans up some of the pollutants contained in the food, reducing the user's discomfort in exhausting the cooking space.

  A part of the air flow sent out by the turbo fan 22 flows into the cooking chamber exhaust air passage 10 from the exhaust air passage connection port 43 and is exhausted from the upper end opening of the vertical portion on the back side of the cooking chamber exhaust air passage 10. The air volume to be exhausted is adjusted so as to be an appropriate exhaust air volume by the cross-sectional area of the cooking chamber exhaust air path 10 including the pressure loss of the catalyst body 34. Heating efficiency is not unnecessarily lowered by exhausting air with an appropriate amount of air, and at the same time, the cooking effect and finish due to insufficient ventilation in the cooking chamber 11 are not impaired.

  Below the fan casing 20, rod-shaped circulating airflow heating means 23 is disposed over both side surfaces of the fan casing 20. The circulating airflow heating means 23 is arranged approximately in the middle of the depth direction of the fan casing 20 so as not to contact the wall on the back side of the fan casing 20. The circulating airflow heating means 23 is arranged in a direction substantially parallel to the opening surface of the cooking chamber outlet 28. In a state where the fan casing 20 is attached to the back side of the cooking chamber 11, a space is formed between the circulating airflow heating means 23 and the backside of the cooking chamber 11, as shown in FIG. A space is also formed between the heating means 23 and the back surface of the fan casing 20.

  The airflow from the turbo fan 22 to the cooking chamber outlet 28 is heated by the circulating airflow heating means 23 when passing through any one of these spaces in the fan casing 20, and is sent from the cooking chamber outlet 28 immediately after being heated. Is done. The circulating airflow heating means 23 is preferably provided at a position closer to the cooking chamber outlet 28. By doing in this way, the heat loss is reduced by shortening the path | route of the airflow from being heated by the circulating airflow heating means 23 until being sent out from the cooking chamber outlet 28, and returning to the inside of the cooking chamber 11. By sending a circulating airflow, the heating efficiency is increased to save energy. Further, a catalyst body 34 is disposed on the back side of the circulating airflow heating means 23, and the catalyst body 34 is heated by radiation from the circulating airflow heating means 23 in addition to the heat of the exhaust passing therethrough, and becomes a higher temperature. The reaction rate is increased, the catalytic activity is increased, and the purification of exhaust gas is further enhanced. The catalyst body 34 in the first embodiment corresponds to the “third catalyst body” in the present invention.

  As the circulating airflow heating means 23, for example, a glass tube heater, a sheathed heater, a ceramic heater or the like is used. Cooking time can be shortened by using a glass tube heater such as a quartz tube heater, a halogen lamp heater, a carbon heater or the like having a high temperature rising rate.

FIG. 8 is a perspective view of a state in which the cooking chamber door 7 and the accessory parts according to Embodiment 1 are pulled out from the cooking chamber 11 and removed. FIG. 9 is an exploded perspective view showing the cooking chamber door 7 and the accessory parts according to the first embodiment.
An airtight member 33 is disposed on the outer peripheral portion of the cooking chamber door 7 on the cooking chamber 11 side. When the cooking chamber door 7 is closed, the airtight member 33 contacts the outer periphery of the front opening of the cooking chamber 11. Air leakage in the cooking chamber 11 from the gap between the cooking chamber door 7 and the cooking chamber 11 is suppressed. The cooking chamber door 7 is insulated to a certain degree, and even if the handle or the like is touched during cooking, the user will not be burned. Further, the cooking chamber door 7 may be provided with a transmission portion such as a glass window so that the inside of the cooking chamber 11 can be seen.

  When the user pulls out the cooking chamber door 7, the cooking chamber door 7 slides to a predetermined position, and the slide rail moving side 38 is not detached from the slide rail fixing side 37 by a stopper (not shown). Do not slide beyond the position of, and do not enter a dangerous state such as pulling out. The cooking chamber door 7 is detachably engaged with the slide rail moving side 38, and the cooking chamber door 7 is detached from the cooking chamber 11 so that maintenance such as cleaning can be easily performed.

  Between the left and right slide rail moving sides 38, there is provided a holding portion 31 that detachably holds the tray 27, and holds the tray 27 and the tray lower portion 36 with little backlash. Although the holding part 31 has the vertical surface 31a on the back side, it is made into the position and dimension shape which does not prevent the connection of the saucer inlet 29 of the saucer lower part 36 and the cooking chamber outlet 28.

  A magnet 41 is fixed to the end of the slide rail moving side 38 on the back side by a fastening member. In a state where the cooking chamber door 7 is closed, the magnet 41 faces the magnet 41 (see FIG. 6) arranged outside the cooking chamber 11 and is in a position where the magnetic force does not contact and the slide rail moving side 38 is the cooking chamber door. 7 is biased to the closing side.

  The upper surface of the saucer 27 has a two-step concave portion, and supports the leg portion of the cooking table 26 with a backlash with a surface that is one step lower than the outer peripheral surface. Further, a receiving tray outlet 30 is provided on the surface that is lowered by one step, and the outer periphery thereof is convex upward so that oil and fat dripping from the object to be heated on the upper surface of the receiving tray 27 is prevented from flowing down to the receiving tray lower portion 36. At the same time, air rectified from the tray outlet 30 is rectified to contribute to the formation of a good jet.

  The upper surface of the cooking table 26 serves as a placement surface on which the object to be heated is placed. The mounting surface has a high aperture ratio, and most of the jet flow from the tray outlet 30 can be brought into direct contact with the lower surface of the object to be heated to efficiently transfer heat. Moreover, the leg part of the cooking stand 26 is made into the shape and arrangement | positioning which does not relate to the upper part of the saucer outlet 30 so that it may become a shape and arrangement which does not disturb the jet flow from the saucer outlet 30. For example, the cooking table 26 is formed of a so-called straight-type grill net formed by arranging a plurality of rod-shaped stainless steels extending in the front-rear direction. The material can be any material other than stainless steel as long as it is a heat-resistant material and suitable for cooking, and an inorganic ceramic coating agent with non-adhesive and antifouling properties is applied to the surface of the material. Also good.

  The outer peripheral vertical surface 27a of the recess that is one step lower than the outer peripheral surface of the tray 27 is fitted and inserted into the outer peripheral vertical surface 36a of the bottom surface of the tray lower portion 36 with good airtightness. In the inserted state, the lower surface of the outer periphery of the upper surface of the tray 27 and the upper surface of the outer periphery of the lower portion of the tray 36 are substantially in surface contact with each other, and the airtightness is enhanced by two surfaces of the fitting between the outer peripheral vertical surface 27a and the outer peripheral vertical surface 36a. . Moreover, the saucer 27 is comprised so that the upper surface in which the saucer outflow port 30 is provided, and the saucer lower part 36 are separable. Thereby, the cleaning property and maintainability are improved, and oil or sap from the heated object is dripped onto the saucer outlet 30 at the time of cooking, and further dropped onto the lower part 36 from the saucer outlet 30. The upper surface of the receiving tray 27 and the receiving tray lower portion 36 are separated to facilitate cleaning, and the cleaning performance and maintenance performance are improved.

  An engaging portion 36b is formed by a downward projecting surface and a concave vertical surface at the front end of the outer peripheral surface of the tray lower portion 36, and is engaged with the vertical surface 31b on the front side of the holding portion 31 with little backlash.

  When the cooking chamber door 7 is pulled out to the front side, the receiving tray 27 supported by the holding portion 31, the cooking table 26 held by the receiving tray 27, and the object to be heated placed on the cooking table 26 are integrally formed. They are pulled out by sliding and can be exposed to the outside of the cooking chamber 11 in general. By doing in this way, mounting and carrying out of a to-be-heated object, the cooking table 26, and the saucer 27 are made easy, and cooking workability, maintenance property, and cleaning property are improved.

FIG. 10 is a top cross-sectional view showing the saucer outlet 30, the slide rail fixing side 37, and the slide rail moving side 38 of the cooking chamber 11 according to the first embodiment. FIG. 11 is a side sectional view of the main body 1 according to the first embodiment.
A plurality of tray outlets 30 on the upper surface of the tray 27 are formed so that the opening area on the side close to the tray inlet 29 is small and the opening area on the side far from the tray inlet 29 is large. For example, the tray outlet 30 is constituted by a circular nozzle, and is formed so that the diameter on the side close to the tray inlet 29 is small and the diameter on the far side is large. In this way, by changing the opening area of the saucer outlet 30 according to the distance from the saucer inlet 29, the side close to the saucer inlet 29 where the pressure is high and the amount of outflow is large reduces the opening and suppresses the flow rate. The flow rate is set so that the flow rate on the side far from the tray inlet 29 where the pressure is low and the outflow amount is small is increased, and the uneven heating of the heated object on the cooking table 26 is reduced. As described above, the flow rate of the jet flow from the saucer outlet 30 is controlled to reduce the heating unevenness of the object to be heated placed on the saucer 27, thereby obtaining a good cooking effect / finish.

  In the present embodiment, the tray outlet 30 of the circular nozzle is used. However, the present invention is not limited to this as long as an appropriate jet can be formed and collision jet heat transfer can be performed on the object to be heated. For example, a slit-like nozzle may be used.

  Moreover, in this Embodiment, although the magnitude | size of the heating unevenness is reduced by changing only the magnitude | size of the opening of the saucer outflow port 30 of the saucer 27 upper surface, it is not restricted to this. For example, the size of the opening of the saucer outlet 30 is substantially uniform, and the opening rate (arrangement density) of the saucer outlet 30 formed in a region far from the saucer inlet 29 is formed in a region near the saucer inlet 29. The opening rate (arrangement density) of the tray outlet 30 may be higher. Moreover, you may reduce a heating nonuniformity by changing both the arrangement | positioning density of the saucer outlet 30 and the magnitude | size of opening according to a place.

  The saucer inlet 29 of the saucer lower part 36 and the cooking chamber outlet 28 on the back of the cooking chamber 11 are provided in substantially the same shape at opposing positions. The saucer inlet 29 and the cooking chamber outlet 28 are connected by surface contact with good airtightness in a state where the cooking chamber door 7 is closed (a state where cooking is performed), so that the heated air from the fan casing 20 is less leaked. 27 is allowed to flow into the space inside. On the other hand, when the user pulls out the cooking chamber door 7, the tray 27 moves along with the operation of the cooking chamber door 7 by the movement of the slide rail moving side 38, and the connection between the tray inlet 29 and the cooking chamber outlet 28 is made. Is released.

  The surface contact between the tray inlet 29 and the cooking chamber outlet 28 is performed by urging the surface of the tray inlet 29 in contact with the cooking chamber outlet 28 by a magnetic force. This is because the magnet 41 fixed by the fastening member on the back side of the slide rail moving side 38 is close to the magnet 41 fixed in the slide rail cover 42 outside the cooking chamber 11 and attracts due to the magnetic force to close. The saucer lower part 36 which is drawn in and held on the slide rail moving side 38 is also drawn in integrally and connected to the cooking chamber outlet 28 on the back of the cooking chamber. At this time, the airtight member 33 inside the cooking chamber 11 of the cooking chamber door 7 is also in contact with the outer peripheral surface of the cooking chamber 11, but the elasticity of the airtight member 33 obstructs the connection between the tray inlet 29 and the cooking chamber outlet 28. Absent.

  In the present embodiment, the magnet 41 is fixed to the tip of the slide rail fixing side 37 via a U-shaped member, and is attached to the slide rail moving side 38 when the cooking chamber door 7 is closed. The slide rail moving side 38 is drawn and urged by being attracted by the magnetic force between the magnets 41 and arranged at a position where the attractive force is applied without contacting the position facing the magnet 41. The attachment / arrangement of the fixed-side magnet 41 is an example, and is not limited to this. The magnet 41 on the slide rail moving side 38 is arranged on the back side so as to urge the slide rail moving side 38 to be pushed in by using the repulsive force of the magnet, or the attracting force is directly applied to the bottom part 36 by the magnet. As long as the arrangement / arrangement is such that it is energized by a magnetic force and is connected to the receiving tray inlet 29 by being pressed against the cooking chamber outlet 28, the same effect can be obtained with other arrangements / arrangements. . In addition, a member (such as a heat-resistant sealing material or a fluororubber / sponge elastic body) that enhances airtightness may be inserted between the outer periphery of the cooking chamber outlet 28 and the tray inlet 29 to further improve the airtightness.

  As shown in FIG. 11, the upper surface and the bottom surface of the cooking chamber 11 have a double wall structure like the side surface, and a heat insulating space 35 is provided between the double walls. The heat insulating space 35 suppresses heat leakage from the cooking chamber 11 to increase the heating efficiency in the cooking chamber 11, and suppresses temperature rise of components arranged around due to heat leakage to increase cooling efficiency.

  In addition, a heat insulating space 35 is also provided between the cooking chamber 11 and the cooking chamber storage portion 19 of the housing 2 to suppress heat leakage from the cooking chamber 11 and increase the heating efficiency in the cooking chamber 11. Cooling efficiency is improved by suppressing the temperature rise of the parts arranged around due to heat leakage. In the present embodiment, an example of performing heat insulation by an air layer in the heat insulation space 35 is shown, but a heat insulation material such as glass wool or vacuum heat insulation material may be inserted into the heat insulation space 35 as necessary, By doing in this way, heat insulation performance can be improved and heating efficiency and cooling efficiency can be improved.

(Operation of induction heating cooker)
In the induction heating cooker 100 configured as described above, when a heating instruction operation is performed on the operation unit 6, various circuits mounted on the electronic circuit board in the substrate case unit 17 are used to lower the top plate 4. The induction heating coil unit 18, the upper heating means 24 of the cooking chamber 11, the circulating airflow heating means 23, the electric motor 21 and the like are driven to perform cooking.

Next, heating cooking in the cooking chamber 11 will be described.
When the user selects / inputs the cooking mode, cooking menu, and heating condition displayed on the display unit 9 through the operation unit 6, a control sequence corresponding to the set cooking mode is called from the storage means, Control of the heating means and the like is performed.

  The control and operation of cooking will be described by taking as an example a cooking mode in which ingredients such as fish and meat are placed directly on the cooking table 26 and heated.

(1) Initial stage of cooking In the initial stage of cooking, the upper heating means 24 raises the upper side of the object to be heated placed on the cooking table 26 to about 70 ° C. in a short time due to the radiation from the upper heating means 24. Therefore, the output is controlled to be high so that the protein in the surface layer is solidified to suppress the volatilization of moisture and the like inside and maintain the internal juiciness.

  Along with the heating by the upper heating means 24, the electric motor 21 is driven, and the turbo fan 22 rotates. Thereby, the air in the cooking chamber 11 heated by the heat transfer from the upper heating means 24 is sucked into the fan casing 20 from the cooking chamber suction port 12, sent out from the turbo fan 22 into the fan casing 20, and cooked. In the process leading to the chamber outlet 28, the air passes through the circulating airflow heating means 23 and is heated to a temperature suitable for cooking. The heated air flows as a circulating air flow from the receiving tray inlet 29 into the space in the receiving tray 27 from the cooking chamber outlet 28. A part of the air sent from the turbo fan 22 into the fan casing 20 flows into the cooking chamber exhaust air passage 10 through the exhaust air passage connection port 43 and is included in the air when passing through the catalyst body 34. After a part of the oily smoke and odor components are adsorbed and decomposed, they are exhausted from the housing exhaust port 13 to the outside of the main body 1.

  The circulating airflow that has flowed into the space in the saucer 27 is jetted upward from below the cooking table 26 from a plurality of saucer outlets 30 provided on the upper surface of the saucer 27. The saucer outlet 30 functions as a nozzle and forms a jet.

  The high-temperature jet ejected from the tray outlet 30 collides with the lower side of the object to be heated placed on the upper surface (mounting surface) of the cooking table 26. Then, in the process of diffusing into the cooking chamber 11, the object to be heated is subjected to impinging jet heat transfer to perform cooking, and then sucked again from the cooking chamber suction port 12 and exhausted from the housing exhaust port 13. It circulates in the cooking chamber 11 again except for a part.

  Further, in the present embodiment, the size of the opening of the tray outlet 30 is made smaller on the side closer to the tray inlet 29 and larger on the side farther from the tray inlet 29, so that the pressure increases and the amount of outflow increases. The near side is set to reduce the unevenness of heating of the object to be heated on the cooking table 26 by reducing the opening to suppress the flow rate, increasing the flow rate on the side far from the tray inlet 29 where the pressure is low and the outflow amount is small. Is done.

  As for the heating of the underside of the object to be heated, in the initial stage of cooking, the temperature of the surface layer portion is rapidly increased to solidify the protein in the same manner as the upper side of the object to be heated. Therefore, the output of the circulating airflow heating means 23 is controlled to be a maximum output in the cooking process. Further, the number of revolutions of the electric motor 21 is also controlled to be the highest in the cooking process, and the air volume of the turbo fan 22 is increased, thereby increasing the flow velocity ejected from the tray outlet 30 and the amount of heat received below the object to be heated. Many are controlled to heat and heat up rapidly.

  Changes in temperature in the cooking chamber 11 at the initial stage of cooking are detected by the temperature sensor 32 and output to the control means. The control means calculates the amount of the object to be heated and the initial temperature based on the temperature change and the like, sets a sequence such as cooking time based on the program stored in the storage means, and thereafter controls according to the sequence. .

(2) Middle stage of cooking After heating of the front side portion in the initial stage of cooking, the control means controls the temperature of both the upper heating means 24 and the circulating airflow heating means 23 so that the cooking chamber is maintained at a predetermined temperature. Control is performed so that the output is relatively lower than the output of the sensor 32, and on / off control is also performed. By such control, cooking by the residual heat in the cooking chamber 11 is also performed. Further, the control means controls the electric motor 21 to a relatively low rotational speed in order to suppress volatilization of moisture and the like in the foodstuff, and stops the rotation of the electric motor 21 as necessary.

  In addition, the control means controls the rotational speed of the electric motor 21 to change the air volume of the turbo fan 22, thereby changing the flow velocity of the air flow ejected from the tray outlet 30, so that the air current in the cooking chamber 11 is changed. It also controls to change the flow. In this way, it is possible to suppress the stagnation of the airflow and to suppress the unevenness of the temperature in the cooking chamber, thereby reducing the unevenness of the baking and improving the uniformity of the cooking effect and the finish.

(3) At the end of cooking At the end of cooking, the control means gives a good (savory) baked color to the surface of the ingredients and volatilizes the surface moisture to make it look good and tastes good. The output of the upper heating means 24 is controlled to be higher than that in the middle of cooking so as to obtain a cooking effect / finish.

  When the predetermined sequence is completed, the control unit stops the upper heating unit 24, the circulating airflow heating unit 23, and the electric motor 21. When the heating operation is stopped and the unlocking condition of the cooking chamber door 7 is satisfied, the control means notifies the completion of cooking on the display unit 9 and also notifies the cooking chamber door 7 with a buzzer and a voice, thereby unlocking the cooking chamber door 7. Thus, the cooking chamber door 7 can be opened and closed.

As described above, in the present embodiment, the cooking chamber 11 provided inside the casing, the upper heating means 24 provided above the cooking chamber 11, and the object to be heated are taken in and out of the cooking chamber 11. A cooking chamber door 7 for performing the operation, a receiving tray 27 that can be freely moved into and out of the cooking chamber 11 from the cooking chamber door 7, and a cooking table 26 that is provided above the receiving tray 27 and on which the object to be heated is placed. A suction force is generated in the cooking chamber suction port 12 and the cooking chamber outlet 28 provided in the cooking chamber 11 and the cooking chamber suction port 12 to suck the air in the cooking chamber 11, and the suction from the cooking chamber suction port 12. And an electric motor 21, a turbo fan 22 and a fan casing 20 that constitute blowing means for blowing out the air from the cooking chamber outlet 28. And the saucer 27 is provided with a space through which air can be ventilated. The saucer inlet 29 is detachably connected to the cooking chamber outlet 28 of the cooking chamber 11 and allows the air from the cooking chamber outlet 28 to flow into the interior. It has a plurality of saucer outlets 30 that are formed on the upper surface and blow out the air flowing in from the saucer inlets 29.
For this reason, a to-be-heated object can be heated by a collision jet heat transfer with the jet flow from the saucer outlet 30 of the saucer 27 from the downward direction, cooking efficiency can be high for a short time, and energy efficiency can be improved. Moreover, it can prevent with the saucer 27 that the fats and oils from a to-be-heated material fall to the cooking chamber 11 bottom face, and the antifouling property of the cooking chamber 11 bottom face can be improved. Moreover, since the saucer 27 can be carried out of the cooking chamber 11, the cleaning property and maintainability of the saucer 27 can be improved. Therefore, energy-saving, high cooking ability, clean and long-life cooking with low environmental load can be obtained.

  Moreover, since it is not necessary to provide downward heating means, such as a heater, under the object to be heated, smoke and ignition due to the oil and fat content from the object being heated being heated by the downward heating means can be suppressed. Moreover, since smoke generation and ignition are suppressed, a good cooking effect and finish can be obtained, and a highly safe cooking device can be obtained.

  Further, since it is not necessary to provide a downward heating means such as a heater between the cooking table 26 and the receiving tray 27, the height dimension between the cooking table 26 and the receiving tray 27 can be reduced. The space for placing the heated object can be increased, cooking of a thick object to be heated is possible, and a cooking device with high cooking ability can be obtained.

  Moreover, since there is no downward heating means such as a heater below the cooking chamber 11, the heating means does not become an obstacle when cleaning the lower wall surface / bottom surface in the cooking chamber 11. Moreover, since there is no downward heating means below cooking chamber 11, the space in cooking chamber 11 can be spared and a hand can be easily inserted and cleaned. Therefore, it is possible to obtain a cooking device having good cleanability / maintenance, high cleanliness and long life.

In the present embodiment, the opening area of the tray outlet 30 formed at a position far from the tray inlet 29 is made larger than the opening area of the tray outlet 30 formed at a position near the tray inlet 29. Or the opening rate of the saucer outlet 30 formed in the area | region far from the saucer inlet 29 was made higher than the aperture ratio of the saucer outlet 30 formed in the area | region close to the saucer inlet 29. FIG.
For this reason, the non-uniformity of the heat transfer amount is reduced by the outflow amount (air volume) depending on the distance from the tray inlet 29 and the impinging jet heat transfer, and the unevenness of the heated object is suppressed, so that the entire heated object is relatively uniform. Cooking can be performed, and a cooking device can be obtained that provides a good cooking effect and finish.

Further, in the present embodiment, the tray 27 moves integrally with the cooking chamber door 7 via the slide rail moving side 38, and at least a part of the tray 27 is in the cooking chamber when the cooking chamber door 7 is opened. In the state where the cooking chamber door 7 is closed, the tray inlet 29 of the tray 27 is connected to the cooking chamber outlet 28 of the cooking chamber 11 so as to allow ventilation.
For this reason, the opening and closing of the cooking chamber door 7 and the attachment and detachment of the cooking chamber outlet 28 and the tray inlet 29 are interlocked, and it is not necessary for the user to connect an air passage such as a duct for cooking, so that a connection error or the like hardly occurs. Thus, cooking using impinging jet heat transfer can be performed easily and reliably. Moreover, in the state where the cooking chamber door 7 is opened, it is not necessary to remove the tray 27 from the cooking chamber outlet 28 or directly from the inside of the cooking chamber 11, and it can be easily removed from the state where it is pulled out of the cooking chamber 11. It is possible to move to a cleaning place such as a sink and clean the oil and fat received by the tray 27. Therefore, it is possible to provide a cooking device that is easy to cook, has high reliability, and is excellent in cleaning and maintenance.

Moreover, in this Embodiment, the saucer 27 is urged | biased by the magnetic force in the direction where the saucer inflow port 29 goes to the cooking chamber outlet 28 of the cooking chamber 11. FIG. Specifically, the tray inlet 29 of the tray 27 becomes the cooking chamber outlet 28 by the magnetic force acting between the magnet 41 fixed in the slide rail cover 42 and the magnet 41 fixed on the slide rail moving side 38. It is biased in the direction of contact.
For this reason, the airtightness of the contact between the cooking chamber outlet 28 and the saucer inlet 29 is increased, and there is little leakage of the air sent from the turbo fan 22 and heated by the circulating airflow heating means 23, so that the space inside the saucer 27 is filled. Heating efficiency can be improved by flowing in and ejecting from the tray outlet 30. Therefore, the cooking time which can shorten cooking time, is equipped with a high cooking capability, and is energy-saving and has a low environmental load can be obtained.

Moreover, in this Embodiment, the saucer 27 is comprised from several components which can be isolate | separated, and several components are joined airtightly at the time of an assembly. Specifically, the saucer 27 is composed of two parts, an upper surface provided with the saucer outlet 30 and a saucer lower part 36, and can be separated, and the joint part 27 is provided with substantially airtightness when assembled.
By adopting a configuration in which the receiving tray 27 can be divided in this way, oil and fat from the heated object dropped from the receiving tray outlet 30 into the receiving tray 27 can be easily cleaned and maintained. Therefore, a cooking device having high cleanliness and a long life can be obtained. In addition, since a plurality of parts are joined together in an airtight manner during assembly, leakage of heated air from the joined portion is reduced, and most of the heated air flowing into the space inside the saucer 27 is ejected from the saucer outlet 30. The Therefore, heating efficiency increases, cooking time can be shortened, and a cooking device having high cooking ability and energy saving and low environmental load can be obtained.

Moreover, in this Embodiment, the circulating airflow heating means 23 was provided on the air path which guides the air suck | inhaled from the cooking chamber inlet 12 to the cooking chamber blower outlet 28. As shown in FIG. Specifically, the circulating airflow heating means 23 was provided between the turbo fan 22 constituting the air blowing means and the cooking chamber outlet 28.
Thus, by providing the circulating airflow heating means 23 on the air passage that guides the air sucked from the cooking chamber inlet 12 to the cooking chamber outlet 28, the circulating airflow blown out from the cooking chamber outlet 28 becomes higher in temperature. Heated and can be cooked in a short time.

Moreover, in this Embodiment, the rod-shaped circulating airflow heating means 23 was arrange | positioned in parallel with the opening surface of the cooking chamber blower outlet 28. As shown in FIG.
Therefore, the temperature difference of the heated air depending on the position of the cooking chamber outlet 28 can be reduced, the temperature of the heated air ejected from the plurality of tray outlets 30 can be made relatively uniform, Since heating unevenness of the heated product is suppressed, relatively uniform cooking can be performed. Therefore, it is possible to obtain a heating cooker that can be cooked for a short time, has high cooking ability, saves energy, has a low environmental load, and provides a good cooking effect and finish.

  Further, by providing the circulating airflow heating means 23 at a position closer to the cooking chamber outlet 28, the path of the airflow from being heated by the circulating airflow heating means 23 to being blown out from the cooking chamber outlet 28 can be shortened. In addition, heat leakage and heat loss can be reduced, and the cooking time can be shortened by raising the temperature of the object to be heated in a short time by blowing out a higher temperature circulating airflow.

  Further, the motor 21 is controlled to a relatively low number of rotations based on the cooking time and the output of the temperature sensor 32, and the volatilization of moisture and the like in the food is suppressed by stopping the rotation of the motor 21 as necessary. As a result, the puffiness of the ingredients is reduced, and a good cooking effect / finish can be obtained.

Moreover, in this Embodiment, the cooking chamber exhaust air path 10 which connects the air path which guides the air suck | inhaled from the cooking chamber inlet 12 to the cooking chamber outlet 28, and the exterior of the housing | casing 2, and cooking chamber exhaust air And a catalyst body 34 provided at a position in the passage 10 where the radiation of the circulating airflow heating means 23 can reach.
For this reason, the catalyst body 34 is further heated by radiant heating of the circulating airflow heating means 23 in addition to the heating of the exhaust gas, and the catalytic activity increases, and the oxidative decomposition of pollutants such as oily smoke and odor components contained in the exhaust gas accompanying the cooking by heating Promoted and improved purification performance. Therefore, the cleanliness of the exhaust discharged from the cooking chamber exhaust air passage 10 to the outside is increased, and a cooking device that can provide a comfortable cooking space and environment can be obtained. In addition, a dedicated catalyst heating means for heating the catalyst body 34 is not required, and the cost of parts and assembly can be reduced, and an inexpensive cooking device can be obtained.

Moreover, in this Embodiment, the operation part 6, the display part 9, and the opening / closing detection means of the cooking chamber door 7 were provided, and the alerting | reporting by the display part 9 was performed according to the opening / closing state of the cooking chamber door 7. FIG. More specifically, when an operation instruction is issued from the operation unit 6, if the cooking chamber door 7 is opened by detecting the opening / closing of the cooking chamber door 7, the display unit closes the cooking chamber door 7 without performing heating cooking. 9 and when the opening operation of the cooking chamber door 7 is detected during cooking, the upper heating means 24, the circulating airflow heating means 23 and the electric motor 21 as the blowing means are stopped. The display unit 9 is informed that the cooking is stopped because the cooking chamber door 7 is opened.
By doing in this way, since the risk that a user burns etc. can be reduced, a highly safe cooking device can be obtained.

Embodiment 2. FIG.
In the second embodiment, an example in which a part of the configuration in the first embodiment is changed will be described. The present embodiment will be described with reference to FIGS. 12 to 18 with a focus on differences from the first embodiment. In addition, the induction heating cooking appliance of this Embodiment 2 is the same as that of Embodiment 1 about the structure shown in FIG. 1, FIG.

FIG. 12 is a perspective view of cooking chamber 11 according to the second embodiment. FIG. 13 is a rear perspective view of the cooking chamber 11 according to Embodiment 2 with the cooking chamber upper wall 25 removed.
In the second embodiment, the cooking chamber exhaust air passage 10 is disposed above the fan casing 20, and the inside of the fan casing 20 and the cooking chamber exhaust air passage 10 communicate with each other.

  The shape of the upper heating means 24 in the second embodiment is a shape in which a terminal portion penetrating the cooking chamber 11 is disposed on the right side, and the heating means rear side 39 inside the cooking chamber 11 is a left terminal. It is provided only on the side, and is arranged substantially horizontally in parallel with the back of the cooking chamber 11, and is not divided in the width direction, but has a width close to the width direction of the upper heating means 24. In the present embodiment, the terminal is brought closer to the right end, but it may be brought closer to the left end, and the same effect can be obtained as long as the width of the heating means back side 39 is close to the upper heating means 24. Is obtained.

  In the first embodiment, the cooking chamber suction port 12 is provided in the rear wall of the cooking chamber 11. However, in the second embodiment, at least the upper end surface of the guide portion 46 and the rear wall of the cooking chamber 11 are formed. A cooking chamber suction port 12 having an opening upward is formed. The opening of the cooking chamber suction port 12 is disposed in the vicinity of the heating means back side 39 of the upper heating means 24. With such an arrangement, the circulating airflow in the cooking chamber 11 passes through the vicinity of the heating means back side 39 and then flows into the cooking chamber suction port 12. The position (height) of the inflow range of the circulating airflow is set to a range including the heating means back side 39 by the guide portion 46 and the inflow range is regulated so that the circulating airflow is heated by contacting the heating means back side 39 at a high flow rate. The heating efficiency is increased by the means back side 39 and the temperature rises and flows into the cooking chamber suction port 12. In the present embodiment, the opening of the cooking chamber suction port 12 is formed so as to face the upper surface of the cooking chamber 11, but the present invention is not limited to this, and the opening of the cooking chamber suction port 12 is from the center of the cooking chamber 11. The same effect can be obtained if it is arranged above. The guide portion 46 corresponds to the “suction port” in the present invention. The cooking chamber suction port 12 corresponds to the “opening portion of the suction port body” in the present invention.

  A catalyst body 34 is disposed in the cooking chamber suction port 12, and the catalyst body 34 is heated by radiation from the upper heating means 24. As a result, the oxidation catalyst attached to the catalyst body 34 is catalytically activated, and a part of contaminants such as oily smoke and odorous components contained in the air in the cooking chamber 11 that has flowed in is adsorbed and oxidatively decomposed to be purified. A catalyst body 34 is disposed in the cooking chamber suction port 12 at a position where the radiation from the upper heating means 24 reaches directly. The temperature of the catalyst body 34 is increased by radiation from the upper heating means 24 and heat transfer from the air sucked from the cooking chamber suction port 12 by being heated at a high flow velocity in the vicinity of the heating means rear side 39. Then, by the catalytic activity of a catalyst such as platinum or paradium adhering to the catalyst body 34, part of the oily smoke or odor component contained in the sucked air is adsorbed and oxidatively decomposed to be purified. A part of the air in the cooking chamber 11 circulates except a part of the air exhausted from the cooking chamber exhaust air passage 10, and the air in the cooking chamber 11 passes through the catalyst body 34 many times while circulating. This will increase the purification rate. For this reason, compared with the structure in Embodiment 1 (the structure in which the exhaust from the cooking chamber 11 passes through the catalyst body 34 only once), the purification rate of the exhaust from the cooking chamber 11 and the cooking chamber exhaust air passage 10 is It tends to be high. In addition, reaction heat is generated in the course of a chemical reaction in which contaminants are oxidized and decomposed by the catalyst body 34. This heat further heats the passing airflow and flows into the receiving tray 27 from the cooking chamber outlet 28 as a high-temperature circulating airflow, and is ejected from the receiving outlet 30 to the object to be heated and used for cooking to increase the heating efficiency. . In addition, since the catalyst body 34 is heated by the upper heating means 24, a dedicated catalyst heating means for heating the catalyst body 34 is not required, and the cost of parts and assembly can be reduced, resulting in an inexpensive cooking device. At the same time, the energy required for catalyst heating becomes unnecessary, and the cooking device can save energy and have a low environmental load. The catalyst body 34 in the second embodiment corresponds to the “first catalyst body” in the present invention.

  As in the first embodiment, the motor 21 is disposed on the back surface of the fan casing 20 and the rotation shaft thereof is fixed to the turbo fan 22 in the fan casing 20 and the rotation shaft rotates to function as a centrifugal blower.

FIG. 14 is a front perspective view of the cooking chamber 11 according to the second embodiment with the cooking chamber upper wall 25, the upper heating means 24, components attached to the cooking chamber door 7, and the slide rail cover 42 removed.
The heat insulation space 35 on both sides of the cooking chamber 11 is provided to reduce the heat leakage from the cooking chamber 11 to increase the heating efficiency, and to suppress the temperature rise of surrounding parts and increase the cooling efficiency. This is the same as the first embodiment.

  On the back of the inner cooking chamber 11 surrounded by the guide portion 46 and the catalyst body 34, a suction port for communicating the fan casing 20 and sucking air into the blowing means is provided. The suction port has a substantially circular shape, and the outer peripheral portion of the suction port is formed with an R surface so as to have a bell mouth shape. As a result, the suction into the turbo fan 22 is improved and the blowing efficiency is improved and the fan noise is reduced.

  A rectification unit 44 is provided on the side surface of the cooking chamber outlet 28 in the fan casing 20, and the airflow flowing from the cooking chamber outlet 28 to the tray 27 is rectified and flowed in. As a result, the generation of vortices in the tray 27 is reduced, the pressure loss is reduced, the load on the blower is reduced, and the jet flow ejected from the tray outlet 30 is formed with less turbulence to improve the collision jet heat transfer and heating efficiency. Is increasing. The rectifying unit 44 is formed integrally with the rear surface of the cooking chamber 11 by raising the rear surface of the cooking chamber 11 when the cooking chamber outlet 28 is formed on the rear surface of the cooking chamber 11. Thereby, parts cost and assembly cost become unnecessary, and it can be set as an inexpensive heating cooker.

FIG. 15 is a perspective view of a state in which the cooking chamber door 7 and the accessory parts according to Embodiment 2 are pulled out from the cooking chamber 11 and removed.
The shape of the holding | maintenance part 31 on the front side and back side is made into the shape matched with the shape of the saucer 27 and the saucer lower part 36 so that the saucer 27 and the saucer lower part 36 may be stably hold | maintained with little shakiness.

  The opening areas of the tray outlets 30 on the upper surface of the tray 27 are substantially the same, and the arrangement and distribution on the upper surface are substantially uniform. The saucer outlet 30 on the upper surface of the saucer 27 functions as a convex circular nozzle upward and sends heated air as a jet. By making the saucer outlet 30 convex, it is possible to prevent oil and fat dropped on the upper surface of the saucer 27 from flowing into the saucer outlet 30.

FIG. 16 is an exploded perspective view showing the tray 27 according to the second embodiment.
The bottom surface of the saucer lower part 36 in the second embodiment is formed with a substantially horizontal horizontal surface 36c on a part of the saucer inlet 29 side (back side), and the height of the side far from the saucer inlet 29 (front side) is high. An inclined surface 36d that becomes higher is formed. Thereby, the space between the upper surface of the saucer 27 and the saucer lower part 36 becomes narrower on the side farther than the side closer to the saucer inlet 29. In this way, by changing the cross section of the flow path from the tray inlet 29, the outflow amount from each tray outlet 30 can be adjusted and set. A finish is obtained, and the front side is made higher so that the airflow flowing from the back side to the front side has a component of the upward flow, and the formation of the jet that is jetted upward from the tray outlet 30 is heated as good. Increases efficiency. As in the first embodiment, the tray 27 is composed of an upper surface and a tray lower portion 36 and can be assembled and disassembled and the joint is almost airtight.

  In this embodiment, the size, arrangement, and distribution of the opening of the tray outlet 30 on the upper surface of the tray 27 are made almost uniform, and the bottom surface of the lower portion 36 is inclined to reduce heating unevenness. However, it is not limited to this. For example, one or both of the change in the size of the opening area of the saucer outlet 30 described in the first embodiment, the change in the opening ratio (arrangement density) of the saucer outlet 30, and the inclination of the bottom surface of the lower part 36 of the saucer May be combined to control the flow rate of the jet from the tray outlet 30 to reduce the heating unevenness of the object to be heated placed on the tray 27.

FIG. 17 is a top cross-sectional view illustrating the tray outlet 30, the slide rail fixing side 37, and the slide rail moving side 38 of the cooking chamber 11 according to the second embodiment.
The rectifying unit 44 has a dimension that is approximately close to the depth of the fan casing 20 and is formed between the back side of the fan casing 20 and the back side of the cooking chamber 11. In the present embodiment, the rectifying unit 44 has a planar shape parallel to the side surface of the cooking chamber 11, but control / adjustment of the air flow distribution in the saucer 27 and the flow rate of each saucer outlet 30 as necessary. Therefore, it may be an inclined plane or a curved surface.

  The operation of the slide rail moving side 38 by the magnet 41 and the configuration / operation for energizing the tray inlet 29 to the cooking chamber outlet 28 are the same as in the first embodiment.

FIG. 18 is a side cross-sectional view of the main body 1 according to the second embodiment.
An exhaust air passage connection port 43 is provided at the upper part of the fan casing 20 and is connected to the cooking chamber exhaust air passage 10. A part of the air in the cooking chamber 11 sucked and sent out by the turbo fan 22 is the cooking chamber exhaust air passage. 10 flows into the main body 1 and is exhausted.

  Water 48 can be stored in a part of the horizontal surface 36 c and the inclined surface 36 d of the tray lower part 36. This water 48 is for the user to inject a predetermined amount of water into the receiving tray 27 before cooking when performing cooking using superheated steam according to the user's selection. When water is not stored, normal cooking is performed, and the user selects and inputs from the operation unit 6 according to the display on the display unit 9 to instruct the cooking operation. During the cooking operation, cooking control is performed by detecting the presence or absence of the water 48 by the detection means such as the temperature sensor 32 by a control sequence according to the operation instruction from the operation unit 6.

  Since the tray lower part 36 has a surface shape with a low back side and a high front side, the water 48 is stored on the back side. A saucer inlet 29 is provided on the back surface of the saucer lower portion 36, and the hot air just heated by the circulating airflow heating means 23 flows in, thereby promoting the heating and vaporization of the water 48. Thereby, the cooking time can be shortened by increasing the amount of steam generated at the initial stage of cooking when the surface temperature of the heated object that is effective for heating with superheated steam is less than 100 ° C., and the stored water 48 after the middle stage of cooking is Evaporation disappears, excess steam is exhausted by the exhaust in the cooking chamber 11 and normal cooking is performed, and the surface of the object to be heated can be crispy and fragrant, and a good cooking effect and finish can be obtained. .

  The operation in cooking in the cooking chamber 11 of the second embodiment is basically the same as in the first embodiment, but the air flow inside the cooking chamber 11 and the operation / effect of the catalyst body 34 are as follows. Different.

  In the second embodiment, the catalyst body 34 is disposed in the guide portion 46, and pollutants such as oily smoke and odor components contained in the air sucked by the catalyst body 34 before being sucked by the turbofan 22 that is a blowing means. A part of it is adsorbed and purified. Thereby, adhesion of oily smoke and odor components such as inside the turbo fan 22, the circulating airflow heating means 23, the fan casing 20, and the receiving tray 27 is reduced, and durability and cleanliness are improved.

  Moreover, by purifying and circulating the air inside the cooking chamber 11, the cleanliness of the air in the cooking chamber 11 can be improved with a small amount of ventilation (the amount of exhaust air from the cooking chamber exhaust air passage 10). Reduces the adhesion of contaminating components to the object to be heated to obtain a good cooking effect and finish, and reducing the exhaust air volume reduces exhaust heat and improves heating efficiency, shortening cooking time and cooking performance Improve energy consumption and reduce environmental impact. In addition, since the reaction heat due to oxidative decomposition at the catalyst body 34 also contributes to cooking, the heating efficiency is further improved, cooking time can be shortened, cooking performance is improved, and environmental load can be reduced with energy saving. Further, since a part of the air in the cooking chamber 11 purified by the catalyst body 34 is exhausted while circulating the exhaust gas, the exhaust gas becomes higher in cleanliness, and a better and comfortable cooking work space / environment can be obtained. .

  The operation / operation associated with cooking is stored in the control sequence corresponding to the set cooking mode by selecting / inputting the cooking mode, cooking menu, and heating condition displayed on the display unit 9 by operating the operation unit 6. It is basically the same as in the first embodiment that the heating means is called by the means and controls each heating means for cooking.

  In addition, in Embodiment 2, although the operation | movement from which a favorable cooking effect is acquired by superheated steam cooking was demonstrated, the cooking menu of superheated steam cooking by storing water in the saucer 27 similarly similarly about Embodiment 1 mentioned above. -You may make it perform control and the same effect can be acquired.

As described above, in the present embodiment, the tray lower portion 36 of the tray 27 is formed so that the side farther from the side closer to the tray inlet 29 is higher, and the space between the upper surface of the tray 27 is the tray flow. It was made narrower on the side farther from the side closer to the entrance 29.
For this reason, the amount of outflow from each tray outlet 30 can be adjusted and set appropriately, non-uniformity in the amount of heat transfer to the object to be heated can be reduced, uneven heating of the object to be heated can be suppressed, and a good cooking effect / finish can be achieved. The resulting cooking device can be obtained. Further, the shape of the bottom surface of the receiving tray lower portion 36 of the receiving tray 27 can impart an upward flow velocity component to the airflow in the space within the receiving tray 27, and a jet flow ejected upward from the receiving tray outlet 30 can be formed favorably. The impinging jet heat transfer can be improved, the heating efficiency can be improved, cooking can be performed for a short time, and the cooking device can save energy and have a low environmental load.

  Moreover, since the water 48 used for superheated steam cooking is stored by the saucer inlet 29 side of the saucer lower part 36, it contacts with higher temperature heating air, is efficiently vaporized, and generates much steam at the beginning of cooking. Therefore, it is possible to obtain a cooking device capable of cooking with good superheated steam and cooking for a short time.

Moreover, in this Embodiment, the cooking chamber suction inlet 12 into which the air in the cooking chamber 11 flows in is formed from the cooking chamber 11 back surface and the guide part 46, and arrange | positions the cooking chamber suction inlet 12 above the center of the cooking chamber 11. doing.
Therefore, by sucking air from above the cooking chamber 11, the influence on the formation of the jet flow ejected from the tray outlet 30 on the upper surface of the lower tray 27 is reduced to improve the impact jet heat transfer, and the cooking chamber 11 The entire air flow is circulated well and the occurrence of stagnation is reduced, so that the temperature unevenness in the cooking chamber 11 and the retention of contaminants are reduced, the heating efficiency of the heated object is improved, and cooking is performed for a short time. As well as saving energy, uneven heating, smoke and odor are reduced, and a good cooking effect is obtained.

Moreover, in this Embodiment, the catalyst body 34 was provided in the cooking chamber inlet 12 in the position where the radiation of the upper heating means 24 reaches.
For this reason, the catalyst heating means for exclusive use for heating the catalyst body 34 becomes unnecessary, and it can be set as an inexpensive heating cooker by which component cost and assembly cost are reduced. In addition, the air purified by the catalyst body 34 flows through the circulating airflow passage portion downstream from the air blowing means, so that adhesion of dirt and odors is reduced and a long-life cooking device can be obtained. Moreover, since the air in the cooking chamber 11 is purified while circulating, coloring or smell transfer to the heated object due to smoke or oily smoke is reduced, and a good cooking effect is obtained. In addition, the exhaust cleanliness is improved and the user's cooking work environment is improved. Moreover, since the cleanliness of the air in the cooking chamber 11 is increased, the amount of exhaust air can be reduced and exhaust heat can be reduced, and the reaction heat in the process of the oxidative decomposition of the catalyst body 34 can be used for cooking. An energy-saving cooking device can be obtained while cooking time.

Moreover, in this Embodiment, the rectification | straightening part 44 which rectifies | straightens the air suck | inhaled from the cooking chamber suction inlet 12, and guides it to the cooking chamber blower outlet 28 was provided, and the rectification | straightening part 44 was formed integrally with the cooking chamber 11 wall surface. Specifically, the rectifying unit 44 was formed by cutting and raising the wall surface of the cooking chamber 11 between the turbo fan 22 constituting the blowing means and the cooking chamber outlet 28.
For this reason, the airflow flowing from the cooking chamber outlet 28 to the tray 27 can be rectified to flow in, the airflow in the tray 27 is rectified, the jet from the tray outlet 30 is well formed, and the heating efficiency is improved. In addition, an energy-saving heating cooker that can be cooked for a short time can be obtained. Moreover, the components of the rectifying unit 44 are not necessary, and the component cost and assembly cost are reduced, and an inexpensive cooking device can be obtained.

Embodiment 3 FIG.
In the third embodiment, an example in which a part of the configuration in the second embodiment is changed will be described. The present embodiment will be described with reference to FIGS. 19 to 26, focusing on the differences from the second embodiment. In addition, the induction heating cooking appliance of this Embodiment 3 is the same as that of Embodiment 1 about the structure shown in FIG. 1, FIG.

FIG. 19 is a perspective view of cooking chamber 11 according to the third embodiment. FIG. 20 is a rear perspective view of the cooking chamber 11 according to Embodiment 3 with the cooking chamber upper wall 25 removed.
In the second embodiment, the cooking chamber exhaust air passage 10 is disposed above the fan casing 20, but in the third embodiment, the cooking chamber exhaust air passage 10 is disposed below the fan casing 20.

  In the second embodiment, the guide portion 46 is configured to cover a part of the back surface of the cooking chamber 11, but in the third embodiment, the guide portion 46 is configured to cover a part of the back surface and the upper surface between the left and right side surfaces. . The cooking chamber suction port 12 formed by the guide portion 46 and the inner surface of the cooking chamber 11 is configured by an opening having a shape in which the periphery of the upper heating means 24 is cut out, and from the vicinity of the upper heating means 24 above the cooking chamber 11 to the cooking chamber 11. The air inside is sucked. That is, the cooking chamber suction port 12 formed by the opening of the guide portion 46 is formed so that the projected shape in the height direction of the cooking chamber 11 overlaps with the projected shape in the height direction of the upper heating means 24. The cooking chamber suction port 12 is disposed in the vicinity of the upper heating means 24. In addition, the guide part 46 in this Embodiment is corresponded to the "suction inlet" in this invention. The cooking chamber suction port 12 corresponds to the “opening portion of the suction port body” in the present invention.

  The upper heating means 24 is arranged relatively evenly above the cooking chamber 11 so that uneven heating above the object to be heated placed on the cooking table 26 is reduced, and is sucked from the periphery of the upper heating means 24. By doing so, it is distributed and sucked in a well-balanced manner from the entire upper part. Further, the guide portion 46 and the upper heating means 24 are brought close to each other, and an air passage is formed by the guide portion 46 and the upper surface of the cooking chamber 11, thereby forming an air passage without reducing the effective cooking height in the cooking chamber 11. can do. That is, even if the guide portion 46 is provided, a thick cooked object can be cooked without reducing the space for placing the heated object in the cooking chamber 11, and the cooking device has a high cooking ability. Can be obtained.

FIG. 21 is a perspective view of the cooking chamber 11 according to Embodiment 3 with the cooking chamber upper wall 25, the upper heating means 24, the components attached to the cooking chamber door 7, and the slide rail cover 42 removed.
A heat-insulating material 40 that is resistant to heat cooking, such as glass wool, is inserted into the heat-insulating spaces on both sides of the cooking chamber 11, and heat insulation is provided by providing an air layer in the heat-insulating space 35 of the second embodiment. High heat insulation, heat leakage is reduced, heating efficiency is increased, cooling load is reduced, and cooling fan noise is reduced.
Moreover, the rectification | straightening part 44 is formed from the cooking chamber back surface similarly to Embodiment 2. FIG.

FIG. 22 is a perspective view of the components accompanying the fan casing 20 according to the third embodiment.
In the third embodiment, a catalyst body 34 is disposed between the turbo fan 22 constituting the air blowing means and the circulating airflow heating means 23. The catalyst body 34 is heated by the circulating airflow heating means 23 and adsorbs and decomposes contaminants such as oily smoke and odor components in the circulating airflow by catalytic activity. Thereby, the heating means for heating the catalyst body 34 becomes unnecessary, and it can be set as an inexpensive heating cooker by which component cost and assembly cost are reduced. In addition, the power consumed by the catalyst heating means is not required, the reaction heat in the catalyst body 34 can be used for cooking, the cleanliness of the air in the cooking chamber 11 is increased, the exhaust air can be reduced, and the exhaust heat can be reduced. Therefore, it becomes energy saving and can be a cooking device with low environmental load.

  Further, the purification of the catalyst body reduces the adhesion of oily smoke and odors to the circulatory airflow heating means 23 in the leeward, thereby extending the service life of the parts, and also reduces the adhesion to the object to be heated, thereby obtaining a good cooking effect / finishing. . Further, since the pressure loss of each part of the catalyst body 34 is substantially uniform, a rectification effect is generated, and the non-uniformity of the flow velocity distribution downstream of the catalyst body 34 is reduced, and the temperature difference depending on the position after passing through the circulating airflow heating means is reduced. The temperature difference between the saucer outlets 30 is reduced, the uneven heating of the object to be heated is reduced, and a good cooking effect / finish is obtained. The catalyst body 34 in the third embodiment corresponds to the “second catalyst body” in the present invention.

  The circulating airflow heating means 23 is provided with a plurality of fins 45 arranged so that the circulating airflow heating means 23 penetrates. The fin 45 increases the heating efficiency of the circulating airflow and further reduces the turbulence of the flow from the cooking chamber outlet 28 by the same function as the rectifying unit 44, thereby reducing the turbulence of the jet from the tray outlet 30. Higher heat transfer / heating efficiency can be achieved. Further, since the rectifying means is the fin 45 of the circulating airflow heating means 23, parts for rectification are not required, and the parts cost and assembly cost can be reduced, and an inexpensive cooking device can be obtained. In this embodiment, the circulating airflow heating means 23 and the fins 45 are integrated. However, the fins 45 may be provided as independent components as the rectifying unit, and the degree of freedom in the fin shape can be obtained by not integrating them. And a higher rectifying effect can be obtained.

FIG. 23 is a perspective view of a state in which the cooking chamber door 7 and the accessory parts according to Embodiment 3 are pulled out from the cooking chamber 11 and removed.
The shape of the holding | maintenance part 31 on the front side and back side is made into the shape matched with the shape of the saucer 27 and the saucer lower part 36 so that the saucer 27 and the saucer lower part 36 may be stably hold | maintained with little shakiness. The saucer outlet 30 on the upper surface of the saucer 27 functions as a convex circular nozzle upward and sends heated air as a jet. By making the saucer outlet 30 convex, it is possible to prevent oil and fat dropped on the upper surface of the saucer 27 from flowing into the saucer outlet 30.

FIG. 24 is an exploded perspective view showing the tray 27 according to the third embodiment.
The bottom surface of the tray lower portion 36 in the third embodiment is formed as a substantially horizontal surface. A tray inlet 29 is provided on the tray inlet 29 side (back side). In addition, the surface on which the tray outlet 30 on the upper surface of the tray 27 is disposed is a surface on the side farther from the tray inlet 29 (front side). Details will be described later. As in the first and second embodiments, the tray 27 is composed of an upper surface and a tray lower portion 36, can be assembled and disassembled, and the joint is almost airtight.

FIG. 25 is a top sectional view showing the saucer outlet 30, the slide rail fixing side 37, and the slide rail moving side 38 of the cooking chamber 11 according to the third embodiment.
The opening areas of the tray outlets 30 on the upper surface of the tray 27 are substantially the same, and the arrangement and distribution on the upper surface are substantially uniform. The operation of the slide rail moving side 38 by the magnet 41 and the configuration / operation for urging the tray inlet 29 to the cooking chamber outlet 28 are the same as in the first and second embodiments.

FIG. 26 is a side sectional view of the main body 1 according to the third embodiment.
An exhaust air passage connection port 43 is provided on the back surface of the fan casing 20, and the cooking chamber exhaust air passage 10 is connected thereto. A catalyst body 34 is disposed in the cooking chamber exhaust air passage 10. The catalyst body 34 is heated by radiation from the circulating airflow heating means 23 in addition to the heat of the exhaust passing therethrough, so that the catalyst body 34 has a higher temperature, the reaction rate is increased, the catalytic activity is increased, and the exhaust gas purification is further enhanced. The catalyst body 34 in the third embodiment corresponds to the “second catalyst body” in the present invention.

  The surface on which the tray outlet 30 on the upper surface of the tray 27 is arranged is formed as an inclined surface whose side (front side) far from the tray inlet 29 becomes lower. Thereby, the space between the bottom surface of the saucer lower portion 36 and the upper surface of the saucer 27 becomes narrower on the side farther from the saucer inlet 29 than on the side closer to the saucer inlet 29. In this way, by adjusting the flow rate from each saucer outlet 30 by changing the cross section of the flow path from the saucer inlet 29, the heating unevenness under the object to be heated is reduced, and a good cooking effect is obtained. Yes.

  In the third embodiment, the heating by the jet flow from the tray outlet 30 is adjusted by the shape of the arrangement surface of the tray outlet 30, but the area of the channel cross section of the tray outlet 30 as in the first embodiment. It is also possible to adjust and set the heating by the jet flow from each tray outlet 30 by changing the above and changing the shape of the bottom surface of the tray lower portion 36 as in the second embodiment. Moreover, in this Embodiment, although the arrangement | positioning surface of the saucer outlet 30 of the upper surface of the saucer 27 is made into the surface where the front side becomes low substantially linearly, it is not restricted to this, If it is a shape where the front side becomes low, it will be a curved surface However, substantially the same effect can be obtained, and the inclination and curvature may be changed so that the heating by the jet from each tray outlet 30 becomes equal.

  Further, the surface on which the tray outlet 30 is arranged on the upper surface of the tray 27 is formed by a surface whose front side is lowered, so that the oil and fat dripped from the object to be heated flows and accumulates on the front side. The front side, which is far from 29, reduces the heating of the oil and juice from the decrease in the temperature and speed of the airflow flowing through the inner space of the saucer 27, suppresses the vaporization of the oil and juice, and generates smoke and odor components. Is reduced.

  The catalyst body 34 in the cooking chamber exhaust air passage 10 is disposed at a position where the radiation from the circulating airflow heating means 23 reaches without being blocked, and is heated by the exhaust heat of the radiation and the exhaust to heat the catalyst body 34. Even if no heating means is provided, the catalyst body 34 has a catalytic activity and adsorbs and decomposes pollutants contained in the exhaust gas.

  The flow of the airflow in the cooking chamber 11 of Embodiment 3 is as follows.

  The electric motor 21 is driven, and the turbo fan 22 rotates. As a result, air in the cooking chamber 11 is distributed and sucked from above the cooking chamber through the cooking chamber suction port 12 formed by the guide portion 46 and the upper surface of the cooking chamber 11, and is formed by the guide portion 46 and the upper surface of the cooking chamber 11. The air flows into the turbo fan 22 from the suction port of the air blowing means provided on the back of the cooking chamber 11. The suction port of the blower means has a substantially circular shape, and the outer periphery has a round mouth and a bell mouth shape. The suction to the turbo fan 22 is improved, the blower efficiency is increased, and the blower noise is reduced.

  The air sent from the turbo fan 22 into the fan casing 20 is rectified by the catalyst body 34 so as to improve the non-uniformity of the flow velocity distribution, purified by the catalyst body 34 and heated by reaction heat.

  The air that has passed through the catalyst body 34 is further heated by the circulating airflow heating means 23, rectified into an airflow that flows parallel to the side surfaces by the fins 45, and further turbulence is reduced by passing through the rectifying unit 44. Thereafter, a part of the gas flows into the cooking chamber exhaust air passage 10 through the exhaust air passage connection port 43 and further purifies the air with the catalyst body 34, and then is exhausted out of the main body 1 through the housing exhaust port 13. A lot of air flows into the tray 27 from the tray inlet 29 and is jetted out as a jet from the tray outlet 30 below the object to be heated placed on the tray 27. The jet stream ejected collides below the object to be heated and heats the object to be heated by collision jet heat transfer. Thereafter, air is dispersed and sucked from the upper cooking chamber suction port 12 again.

As described above, in the present embodiment, the upper surface of the receiving tray 27 is formed so that the side farther from the side closer to the receiving tray inlet 29 is lower, and the space between the bottom surface of the receiving tray 27 is the receiving tray inlet 29. Narrower on the far side than on the near side.
For this reason, the amount of outflow from each tray outlet 30 can be adjusted and set appropriately, non-uniformity in the amount of heat transfer to the object to be heated can be reduced, uneven heating of the object to be heated can be suppressed, and a good cooking effect / finish can be achieved. The resulting cooking device can be obtained. In addition, the accumulation of oil and fat on the side far from the tray inlet 29 suppresses the vaporization of oil and fat and reduces the generation of smoke and odor components, thus providing a good cooking work space and environment. A cooking device can be obtained.

In the present embodiment, at least a part of the cooking chamber inlet 12 is formed such that the projected shape in the height direction of the cooking chamber 11 overlaps with the projected shape in the height direction of the upper heating means 24. The chamber suction port 12 is disposed in the vicinity of the upper heating means 24.
For this reason, the intake air of the air in the cooking chamber 11 becomes a distributed intake air, and the air flow from the front side to the back side is suppressed while the air flow from the front side to the back side is suppressed. A flowing circulating airflow is formed in the interior space of the cooking chamber 11, forming a good jet and reducing stagnation. Accordingly, the heating efficiency is improved and the temperature unevenness, the accumulation of oily smoke and odor components are reduced, and the cooking device can be cooked for a short time, can save energy, and have a good cooking effect / finish.

  In the present embodiment, the guide portion 46 is cut out to form the cooking chamber suction port 12. However, the plurality of cooking chamber suction ports 12 are provided so that the guide portion 46 serves as a flat heating element such as a flat heater to perform distributed intake. The same effect can be obtained even by providing them in a dispersed manner.

Further, in the present embodiment, the catalyst body 34 is provided on the air passage that guides the air sucked from the cooking chamber suction port 12 to the cooking chamber outlet 28 and the position where the radiation of the circulating airflow heating means 23 reaches.
For this reason, by adsorbing and decomposing contaminants such as oily smoke and odorous components in the circulating airflow, a good cooking effect and finish, a comfortable cooking environment can be obtained, and heating by reaction heat and cooking by reducing the amount of exhaust air for a short time Energy-saving heating cooker can be obtained. In addition, a heating means for heating the catalyst is not required, and an inexpensive and energy-saving heating cooker can be obtained. Moreover, uneven heating is reduced by the rectifying effect, and a good cooking effect / finish is obtained. Moreover, the cleanliness of the exhaust gas can be increased, the cost can be reduced, a good cooking work environment / space can be obtained, and an inexpensive cooking device can be obtained.

Moreover, in this Embodiment, the rectification | straightening part 44 which rectifies | straightens the air suck | inhaled from the cooking chamber suction inlet 12, and guides it to the cooking chamber blower outlet 28 is provided, and the rectification | straightening part 44 is the fin 45 (radiation fin) of the circulating airflow heating means 23. ).
For this reason, the airflow flowing from the cooking chamber outlet 28 to the tray 27 can be rectified to flow in, the airflow in the tray 27 is rectified, the jet from the tray outlet 30 is well formed, and the heating efficiency is improved. In addition, an energy-saving heating cooker that can be cooked for a short time can be obtained. Further, since the rectifying means is constituted by the fins 45 of the circulating airflow heating means 23, the rectifying member is not required, and the parts cost and assembly cost are reduced, and an inexpensive heating cooker can be obtained.

  DESCRIPTION OF SYMBOLS 1 Main body, 2 housing | casing, 3 housing | casing upper surface, 4 top plate, 5 intake-exhaust port cover, 6 operation part, 7 cooking chamber door, 8 mounting part, 9 display part, 10 cooking chamber exhaust air path, 11 cooking chamber , 12 Cooking chamber suction port, 13 Housing exhaust port, 14 Housing intake port, 15 Cooling air exhaust air passage, 16 Chamber, 17 Substrate case unit, 18 Induction heating coil unit, 19 Cooking chamber storage unit, 20 Fan casing, DESCRIPTION OF SYMBOLS 21 Electric motor, 22 Turbo fan, 23 Circulating airflow heating means, 24 Upper heating means, 25 Cooking chamber upper wall, 26 Cooking table, 27 Sauce pan, 27a Outer peripheral vertical surface, 28 Cooking chamber blower outlet, 29 Sauce tray inlet, 30 Sauce flow 31 outlet, 31 holding part, 31a vertical surface, 31b vertical surface, 32 temperature sensor, 33 airtight member, 34 catalyst body, 35 heat insulation space, 36 bottom of receiving pan, 36a outer peripheral vertical surface, 6b Engagement part, 36c Horizontal surface, 36d Inclined surface, 37 Slide rail fixed side, 38 Slide rail moving side, 39 Heating means back side, 40 Heat insulating material, 41 Magnet, 42 Slide rail cover, 43 Exhaust air passage connection port, 44 Rectification part, 45 fins, 46 guide part, 48 water, 100 induction heating cooker.

Claims (19)

A cooking chamber provided in the housing;
Upper heating means provided above the cooking chamber;
A cooking chamber door for putting a heated object into and out of the cooking chamber;
A saucer disposed so as to freely enter and exit the cooking chamber;
A cooking table provided above the saucer for placing an object to be heated;
An inlet and an outlet provided in the cooking chamber;
A suction means for sucking air in the cooking chamber from the suction port, and blowing out air sucked from the suction port from the outlet;
The tray is provided with a space through which air can be vented,
An inlet that is detachably connected to the outlet of the cooking chamber and allows air from the outlet to flow into the interior;
Possess a multiple outlet port formed on the upper surface,
The outlet is an opening facing the cooking table, and an edge of the opening is formed in a convex shape protruding upward, and air flowing in from the inlet is blown upward. To cook. The saucer is
The opening area of the outlet formed at a position far from the inlet is larger than the opening area of the outlet formed at a position near the inlet, or formed in a region far from the inlet. The cooking device according to claim 1, wherein an opening ratio of the outlet is higher than an opening ratio of the outlet formed in a region near the inlet. The bottom surface of the tray is formed such that the side farther from the side closer to the inlet is higher,
The cooking device according to claim 1 or 2, wherein a space between the upper surface of the tray and the upper surface of the tray is narrower on a side farther from a side closer to the inflow port. The upper surface of the tray is formed such that the side farther from the side closer to the inlet is lower,
The heating cooker according to any one of claims 1 to 3, wherein a space between the bottom surface of the tray is narrower on a side farther than a side closer to the inflow port. A slide rail connected to the cooking chamber door and supporting the tray so that it can be pulled out of the cooking chamber;
The saucer moves integrally with the cooking chamber door via the slide rail,
In a state where the cooking chamber door is opened, at least a part of the tray is pulled out of the cooking chamber,
The heating according to any one of claims 1 to 4, wherein in the state where the cooking chamber door is closed, the inlet of the tray is connected to the outlet of the cooking chamber so as to allow ventilation. Cooking device. The saucer is
The heating cooker according to any one of claims 1 to 5, wherein the inlet is biased by a magnetic force in a direction toward the outlet of the cooking chamber. The saucer is
The cooking device according to any one of claims 1 to 6, wherein the cooking device comprises a plurality of separable parts, and the plurality of parts are joined together in an airtight manner during assembly. The bottom surface of the tray has a recess capable of storing water, and the water stored in the recess evaporates due to the contact of the airflow from the inlet and performs superheated steam cooking. The cooking device according to claim 1. An opening for allowing the air in the cooking chamber to flow in is provided, and includes a suction port body that forms an air passage from the opening to the suction port,
The cooking device according to any one of claims 1 to 8, wherein the opening of the suction port is disposed above the center of the cooking chamber. An opening for allowing the air in the cooking chamber to flow in is provided, and includes a suction port body that forms an air passage from the opening to the suction port,
At least a part of the opening of the suction port is formed so that the projected shape in the height direction of the cooking chamber overlaps with the projected shape in the height direction of the upper heating means,
The cooking device according to any one of claims 1 to 8, wherein the opening of the suction port is disposed in the vicinity of the upper heating means. The cooking device according to claim 9 or 10, wherein a first catalyst body is provided in a position where the radiation of the upper heating means reaches inside the suction port body. The heating cooker according to any one of claims 1 to 11, further comprising a circulating airflow heating unit on an air passage that guides air sucked from the suction port to the blowout port. The cooking device according to claim 12, wherein the circulating airflow heating means has a rod shape and is arranged substantially parallel to the opening surface of the blower outlet. 14. The second catalyst body according to claim 12 or 13, wherein a second catalyst body is provided on a wind path that guides air sucked from the suction port to the blower outlet, where radiation of the circulating airflow heating unit reaches. Cooking cooker. An exhaust air passage that communicates an air passage that guides air sucked from the suction port to the air outlet and the outside of the housing;
The cooking apparatus according to any one of claims 12 to 14, further comprising a third catalyst body provided in a position where the radiation of the circulating airflow heating means reaches in the exhaust air passage. vessel. Rectifying means for rectifying the air sucked from the suction port and leading it to the air outlet;
The rectifying means includes
The cooking device according to any one of claims 12 to 15, wherein the cooking device is formed integrally with a wall surface of the cooking chamber, or is constituted by a radiating fin of the circulating airflow heating means. An operation unit for inputting operation instructions to the cooking device;
Temperature detecting means for detecting the temperature in the cooking chamber;
Means for counting cooking time,
The cooking by heating according to any one of claims 1 to 16, wherein the air blowing amount is adjusted by controlling the air blowing means from the detected temperature of the temperature detecting means and the cooking time in accordance with the operation instruction. vessel. Door opening / closing detection means for detecting the open / closed state of the cooking chamber door;
An operation unit for inputting operation instructions to the cooking device;
A notification unit;
When an instruction to start heating is input to the operation unit, if the door opening / closing detection unit detects that the cooking chamber door is in an open state, heating cannot be started, or The cooking device according to any one of claims 1 to 16, further comprising control means for notifying the notifying unit that the cooking chamber door should be closed. The control means stops the operation of the upper heating means and the air blowing means when the door opening / closing detection means detects that the cooking chamber door is open during heating by the upper heating means. The cooking device according to claim 18, wherein the cooking device is a cooking device.

Images