JP5947951B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker such as a steam cooker or a microwave oven.

  Conventionally, as a heating cooker, there exists what was described in Unexamined-Japanese-Patent No. 2003-254537 (patent document 1).

  In this cooking device, the heating chamber is partitioned by an upper tray and a lower tray, an upper heater is provided on the top surface of the heating chamber, a blower outlet, a suction port, a side heater, and a fan that rotates forward and backward on the side of the heating chamber. A switching device for switching the direction and position of blowing hot air is provided. In this cooker, the fan is rotated forward, the hot air heated by the side heater is blown from the outlet between the upper tray and the lower tray, and the hot air is sucked into the inlet through the lower tray. While rotating in the direction, the fan is rotated in the reverse direction, hot air is blown out of the lower tray from the outlet, and hot air is sucked into the inlet through the upper tray and the lower tray to allow two-stage cooking. I have to.

  However, since the volume of the space in which the hot air heated by the side heater flows in the forward and reverse directions is always the same in the above-described conventional cooking device, a large heat loss occurs when cooking only one stage at the upper stage or the lower stage. There was a problem that the cooking speed could not be increased.

  In addition, in the conventional cooking device, when cooking the food on the upper tray with only one upper tray, the heat of the upper heater can be used, but hot air is directly blown onto the upper tray. There was a problem that cooking speed was slow.

  Further, in the above-described conventional cooking device, when cooking the food on the lower tray with only one lower tray, the heat of the upper heater cannot be used, so that the cooking speed is slow. there were.

  Further, the above-described conventional cooking device requires a switching device that is mechanically moved while being exposed to high temperatures, so that there is a problem that the structure is complicated and easily broken down, and the cost is increased.

JP 2003-254537 A

  Accordingly, an object of the present invention is to provide an inexpensive cooking device that can speed up cooking in the case of one-stage cooking, and is less likely to break down with a simple structure.

In order to solve the above problems, the heating cooker of the present invention is
A casing,
A heating chamber provided in the casing;
An upper heater that is provided above and outside the heating chamber and heats the heat medium;
A shelf holder provided on the side of the heating chamber;
A side air outlet provided on the side surface of the heating chamber so as to be positioned above the shelf holder, and for blowing out the heat medium heated by the upper heater into the heating chamber;
A tray that is detachably locked to the shelf support so as to partition the heating chamber into a lower space and an upper space in which the side air outlet opens,
A placement table disposed on the tray, for placing the object to be cooked, and having a hole through which the heat medium can flow;
The heat medium blown out from the side air outlet is guided toward the lower side of the object to be cooked by the convex portion of the tray.

  According to the said structure, while being latched by the said shelf holder, the said heating chamber room | chamber is divided into the upper space and lower space which a side surface outlet opens by the tray which is convex above the heating chamber. . Accordingly, the volume of the upper space is smaller than when the tray is convex on the upper side, and the lower side is partitioned by a convex or flat tray, and the food to be cooked in the upper space on the tray is reduced. The combination of receiving heat from the heat medium blown from the side air outlet and receiving radiant heat from the upper heater on the top surface of the heating chamber can speed up cooking.

  In addition, cooking can be speeded up simply by locking the tray to the shelf holder, and since there is no need for a switching device for switching the blowing direction of the heat medium as in the prior art, this cooking device has a simple structure. It is hard to break down and is inexpensive. Furthermore, the heat medium blown from the side air outlet of the heating chamber is smoothly guided toward the lower side of the object to be cooked by the tray. Therefore, it is possible to efficiently supply the heating medium to the food to be cooked on the mounting table and heat it efficiently.

  Moreover, in the heating cooker of one Embodiment, the suction inlet which suck | inhales the said heat medium is opening to the said upper space.

  According to the embodiment, since the suction port for sucking the heat medium opens in the upper space in the heating chamber, when cooking in the upper space using the tray, the heat medium blown out from the side air outlet is the upper part. It repeats the circulation of passing through the space, sucked out through the suction port, heated by the upper heater, and blown out from the side air outlet, and does not pass through the lower space, so cooking is performed at high speed with little heat loss. be able to.

  Moreover, in the heating cooker of one Embodiment, the upper shelf holder is arrange | positioned above the said side surface outlet.

  According to the above embodiment, the heat medium blown out from the side outlet is blown into the space below the upper shelf receiver in the upper space of the heating chamber, and is placed in the space below the upper shelf receiver. When the food is heated while the tray is locked to the upper shelf holder, the food to be cooked arranged on the tray is radiated from the tray heated by the upper heater on the top surface of the heating chamber, and the tray. Since it is heated by the conduction heat transmitted from the lower heat medium, two-stage cooking can be performed on the upper side and the lower side of the tray.

Moreover, in the heating cooker of one embodiment, a lower shelf receiver positioned below the shelf receiver,
A lower tray that is detachably locked to the lower shelf holder.

  According to the embodiment, the heat medium from the side air outlet is blown out between the tray locked to the upper shelf holder and the lower tray, and the food to be cooked on the lower tray is heated, Since the food to be cooked on the tray locked to the upper shelf holder is heated by the radiant heat of the upper heater and the conduction heat transferred from the heat medium below the tray, two-stage cooking can be performed.

Moreover, in the heating cooker of one Embodiment, the said tray has a guide surface which guides the heat medium blown from the said side surface outlet upward.
The guide surface of the tray has an inclined surface that gradually increases from the side air outlet side toward the center and forms an angle of 10 degrees to 45 degrees with respect to the horizontal direction.

  According to the embodiment, the heat medium blown from the side air outlet of the heating chamber smoothly flows upward by the guide surface of the tray. Therefore, the heat medium can be efficiently supplied to the food to be cooked on the tray and heated efficiently.

  Further, the heat medium blown out from the side air outlet gradually increases from the side air outlet side toward the center and is smoothly smoothed by the inclined surface of the tray that forms an angle of 10 degrees to 45 degrees with respect to the horizontal direction. Thus, the object to be cooked can be effectively heated with almost no heat loss.

  If the angle of the inclined surface is smaller than 10 degrees, the upward guiding effect is reduced. On the other hand, if the angle of the inclined surface is larger than 45 degrees, the heat medium blown out from the side air outlet is peeled off from the inclined surface, and the heat medium is not directly and sufficiently supplied to the object to be cooked. The effect of shortening is lost.

  Moreover, in the heating cooker of one Embodiment, the lower heater is further provided under the said heating chamber.

  According to the said embodiment, the to-be-cooked object on a lower tray is heated with the lower heater of the lower side of the said heating chamber, and cooking time can be shortened at the time of two-step cooking.

  Moreover, in the heating cooker of one Embodiment, the top | upper surface blower outlet which blows off a heat medium to the top | upper surface of the said heating chamber is provided.

  According to the above-described embodiment, since the top air outlet that blows out the heat medium is provided on the top surface of the heating chamber, the heat medium is added to the side air outlet in addition to the side air outlet during the first stage cooking using the tray. Since it is blown out from the outlet, the cooking time can be further shortened.

  On the other hand, at the time of two-stage cooking using the tray locked to the upper shelf holder and the lower tray, the heating medium is supplied from the top surface outlet to the food to be cooked on the tray locked to the upper shelf holder. Since the heat medium is supplied from the side air outlet to the upper object to be cooked, two-stage cooking can be performed quickly.

  As is apparent from the above, according to the present invention, in the case of one-stage cooking, cooking can be speeded up, and a simple structure that is less likely to break down and can be realized at a low cost.

FIG. 1 is a perspective view of a heating cooker according to the first embodiment of the present invention. FIG. 2 is a schematic diagram of a longitudinal section of the cooking device. FIG. 3 is a perspective view of a speed-up tray of the cooking device. FIG. 4 is a cross-sectional view taken along line AA of FIG. 3 showing a speed-up tray of the cooking device. FIG. 5 is a cross-sectional view taken along line BB of FIG. 3 showing a speed-up tray of the cooking device. Drawing 6 is a mimetic diagram of the longitudinal section at the time of two-step cooking of the cooking-by-heating machine of a 1st embodiment of this invention. FIG. 7 is a schematic diagram of a longitudinal section of a heating cooker according to the second embodiment of the present invention. FIG. 8: is a schematic diagram of the longitudinal cross-section at the time of the two-step cooking of the heating cooker of 2nd Embodiment of this invention.

  Hereinafter, the cooking device of the present invention will be described in detail with reference to the illustrated embodiments.

(First embodiment)
FIG. 1 is a perspective view of a heating cooker according to the first embodiment of the present invention.

  As shown in FIG. 1, this heating cooker has a door 2 that rotates about the lower end side of the rectangular parallelepiped casing 1. A handle 3 is attached to the upper portion of the door 2 and a heat-resistant glass 4 is attached to the approximate center of the door 2. An operation panel 5 is provided on the right side of the heat-resistant glass 4 of the door 2. The operation panel 5 includes a color liquid crystal display unit 6 and a button group 7. Further, an exhaust duct 8 is provided on the upper side of the casing 1 and on the rear side on the right side. Further, a dew receptacle 9 is detachably attached below the door 2 of the casing 1.

  FIG. 2 is a schematic diagram of a longitudinal section of the cooking device.

  As shown in FIG. 2, a heating chamber 13 is provided in the casing 1, and a water supply tank 11 that is detachably inserted from the front side is disposed on the right side of the heating chamber 13. A steam generator 12 is disposed on the rear surface side of the water supply tank 11. The steam generator 12 heats the water supplied from the water supply tank 11 to generate saturated water vapor. The saturated water vapor generated by the steam generator 12 is supplied to the suction port 28 side of the circulation unit 14 through a steam supply passage (not shown).

  A circulation fan 18 is disposed in the circulation unit 14 so as to face the vapor suction port 15, and the circulation fan 18 is rotationally driven by a fan motor 19.

  A steam duct 100 bent in an L shape is attached so as to cover the top surface and the left side surface of the heating chamber 13. The steam duct 100 includes a superheated steam generation chamber 110 fixed to the top surface side of the heating chamber 13, a bent portion 120 that bends downward from the left side of the superheated steam generation chamber 110, and the left side surface side of the heating chamber 13. And a duct portion 130 connected to the superheated steam generation chamber 110 via the bent portion 120.

  A superheated steam generation heater 20 as an example of the upper heater is provided in the superheated steam generation chamber 110 of the steam duct 100. The superheated steam generation chamber 21 and the superheated steam generation heater 20 of the steam duct 100 constitute a superheated steam generation device 21. Note that the superheated steam generator 21 may be provided separately from the steam duct 100.

  The right side of the superheated steam generation chamber 110 of the steam duct 100 communicates with the upper part of the circulation unit 14. A plurality of top surface outlets 24 are provided on the top surface of the heating chamber 13, and the duct portion 130 of the steam duct 100 is provided in the heating chamber 13 via a side surface outlet 25 provided on the left side surface of the heating chamber 13. Communicate.

  The gap between the heating chamber 13 and the steam duct 100 is sealed with a heat resistant resin or the like. The heating chamber 13 and the steam duct 100 are covered with a heat insulating material except for the front opening of the heating chamber 13.

  The circulation unit 14, the superheated steam generator 21, the heating chamber 13, and the duct portion 130 form a superheated steam circulation path as an example of a heat medium. Then, saturated water vapor generated by the steam generator 12 is supplied to the circulation unit 14.

  A lower heater 30 is disposed below the heating chamber 13.

  Further, on the left wall surface and the right wall surface of the heating chamber 13, upper shelf receivers 39a, 39a, shelf receivers 39b, 39b, and lower shelf receivers 39c, 39c are provided in three stages in the vertical direction in order from the top. The tray receivers 39b and 39b in the middle stage are detachably disposed in the heating chamber 13 with the trays for speeding up the cooking that is convex upward, that is, the speed-up tray 50 is locked at both ends. ing. A side air outlet 25 is provided on the left wall surface of the heating chamber 13 slightly above the first lower shelf receiver 39b, that is, between the shelf receiver 39b and the upper shelf receiver 39a.

  Further, a suction port 28 is provided on the right wall surface of the heating chamber 13 so as to be positioned between the shelf support 39b and the upper shelf support 39a, and the suction port 28 is located in the upper space 13a above the speed-up tray 50. To open.

  In addition, an electrical component part 17 is disposed below the casing 1. The electrical component part 17 includes a drive circuit that drives each part of the cooking device, a control circuit that controls the drive circuit, and the like.

3 is a perspective view of the speed-up tray 50 of the cooking device, FIG. 4 is a cross-sectional view taken along line AA of FIG. 3 showing the speed-up tray 50 of the cooking device, and FIG. It is the BB sectional drawing of FIG. 3 which shows the speed-up tray 50 of the said heating cooker.

  As shown in FIG. 4, the speed-up tray 50, which is an example of a tray, has a substantially trapezoidal cross section, a convex shape on the upper side, a protrusion 51 having an inclined portion 51 a, 51 a and a flat plate portion 51 b and a corner. It is an integral structure composed of the dish part 52.

  As shown in FIG. 3, the protruding portion 51 has a substantially rectangular shape having an outer dimension slightly smaller than the inner diameter of the square dish portion 52 in a plan view. The projecting portion 51 includes inclined portions 51a and 51a having guide surfaces 53 inclined upward from the outer peripheral edge of the square plate portion 52 toward the center, and a flat plate portion 51b connecting the inclined portions 51a and 51a. As shown in FIG. 5, the side surface of the protruding portion 51 without the guide surface 53 is substantially vertical. The corners of the protrusion 51 are rounded as shown in FIGS.

  As shown in FIG. 2, the guide surface 53 is inclined so as to form an angle θ with respect to the horizontal direction of the surface parallel to the bottom surface of the heating chamber 13. The speed-up tray 50 of this cooking device is formed so that θ is 30 degrees.

  As shown in FIG. 3, the square plate 52 has a substantially rectangular shape having an outer dimension slightly smaller than the inner diameter of the heating chamber 13 in plan view. As shown in FIGS. 4 and 5, the outer peripheral portion of the square dish portion 52 has a substantially vertical side wall turned back from the inside to the outside, and the corner portion is rounded. A plane having the same width extends between the outer peripheral portion of the square plate 52 and the protrusion 51 so as to surround the periphery of the protrusion 51.

  In this cooking device, the speed-up tray 50 is integrally formed from one plate member. Manufacturing cost can be reduced by integrally forming the speed-up tray 50.

  Further, the speed-up tray 50 is made of aluminum coated with ceramic, thereby improving heat dissipation and increasing the heating rate. However, the speed-up tray 50 may be formed from, for example, an enameled metal plate.

  In the cooking device having the above configuration, when performing one-stage cooking, as shown in FIG. 2, the speed-up tray 50 is detachably locked to the shelf supports 39b and 39b. By the speed-up tray 50, the inside of the heating chamber 13 is partitioned into an upper space 13a in which the top air outlet 24 and the side air outlet 25 are opened, and a lower space 13b. And the waist-high cooking net | network 40 is installed on this speed-up tray 50, the foodstuff 27 as a to-be-cooked object is mounted on this cooking net | network 40, and it cooks in the upper space 13a.

  Since the shape of the speed-up tray 50 is a convex shape on the upper side in the heating chamber 13, the volume of the upper space 13a is smaller than that of a conventional convex shape or a flat tray, and the volume to be heated is reduced. Can be small.

  Further, since the superheated steam blown from the side air outlet 25 of the heating chamber 13 is smoothly guided upward by the guide surface 53 of the speed-up tray 50, the back surface of the food 27 on the speed-up tray 50. It is possible to efficiently supply superheated steam and heat it efficiently.

  Furthermore, the food to be cooked on the speed-up tray 50 is quickly heated by the superheated steam blown from the top surface outlet 24 of the heating chamber 13 and the radiant heat from the top surface heated by the superheated steam generation heater 20. can do.

  In this way, by performing one-stage cooking using the speed-up tray 50, the volume of the upper space 13a on the speed-up tray 50, which is convex on the upper side, is reduced, and the side air outlet 25 and the top surface air blower are reduced. The superheated steam blown from the outlet 24 is supplied to the food 27, the food 27 is heated by the radiant heat from the top surface heated by the superheated steam generating heater 20 on the top surface, and the guide surface 53. The superheated steam is supplied to the back surface of the food 27 on the cooking net 40 to heat the back surface, and from the side air outlet 25 and the top surface air outlet 24 opened in the upper space 13a on the speed-up tray 50. The superheated steam blown out is sucked from the suction port 28 opened in the upper space 13a and circulates only through the upper space 13a and not through the lower space 13b. It and that is coupled with, extremely heat loss is small, can be extremely speed up the cooking.

  In addition, since the cooking speed can be increased simply by locking the speed-up tray 50 to the shelf supports 39b and 39b, and a switching device for switching the direction of blowing the superheated steam is not required, However, it is easy to manufacture and inexpensive to manufacture.

  The distance H (shown in FIG. 2) from the top surface of the heating chamber 13 to the cooking net 40 placed on the speed-up tray 50 is most preferably 65 mm. If the distance H is smaller than 65 mm, a sufficient space for placing the food 27 cannot be secured, and cooking of various foods 27 cannot be performed. On the other hand, when the distance H is greater than 65 mm, the distance between the speed-up tray 50 and the superheated steam generation heater 20 on the top surface is increased, and the heating effect due to radiant heat from the top surface is reduced.

  Of course, the distance H is not limited to 65 mm and can be any numerical value.

  Next, when performing two-stage cooking, as shown in FIG. 6, the upper tray 80 and the lower tray 81 that protrude downward are attached to and detached from the upper shelf receivers 39a and 39a and the lower shelf receivers 39c and 39c, respectively. Lock freely.

  The food 27 on the upper tray 80 includes superheated steam blown from the top surface outlet 24, radiant heat from the superheated steam generating heater 20 on the top surface of the heating chamber 13, and side blowing on the lower side of the upper tray 80. Heated by conduction heat transferred from superheated steam blown out from the outlet 25.

  On the other hand, the food 27 on the lower tray 81 is heated by the superheated steam blown from the side outlet 25 opened between the upper tray 80 and the lower tray 81 and the lower heater 30 below the bottom surface of the heating chamber 13. Heated.

  Thus, cooking can be performed quickly even during two-stage cooking.

(Second Embodiment)
FIG. 7 is a schematic vertical cross-sectional view of the cooking device of the second embodiment of the present invention during the first stage cooking, and FIG. 8 is a schematic vertical sectional view of the heating cooking device during the two-step cooking. .

  7 and 8, the same components as those of the first embodiment shown in FIGS. 1, 2, and 6 are denoted by the same reference numerals as those of the components in FIGS. 1 and 2, and will be described in detail. Are omitted, and different components will be described below.

  As shown in FIG. 7, in the second embodiment of the present invention, the side air outlet 25 and the side air outlet 26 are provided on the left and right wall surfaces of the heating chamber 13, respectively, and the shape of the steam duct 101 is the same. The point which is character-shaped and the point which provided the suction inlet 28 in the back surface of the heating chamber 13 differ from 1st Embodiment.

  Side air outlets 25 and 26 are provided on the left and right wall surfaces of the heating chamber 13 symmetrically so as to be located slightly above the first shelf receiver 39b. In addition, the suction port 28 is provided so as to be located at the center of the rear side of the upper space 13 a of the heating chamber 13.

  A steam duct 101 bent in a U-shape is attached so as to cover the top surface and the left and right side surfaces of the heating chamber 13. The steam duct 101 includes a superheated steam generation chamber 110 fixed to the top surface side of the heating chamber 13, and a bent portion 120 that bends from the left side to the lower side and from the right side to the lower side of the superheated steam generation chamber 110. 120 and duct portions 130 and 130 which are fixed to the left side and the right side of the heating chamber 13 and are connected to the superheated steam generation chamber 110 via the bent portions 120 and 120.

  A plurality of top air outlets 24 are provided on the top surface of the heating chamber 13, and the duct portions 130 and 130 of the steam duct 101 are provided on the side air outlet 25 and the second side surface provided on the left and right side surfaces of the heating chamber 13. It communicates with the inside of the heating chamber 13 through the air outlet 26.

  In the cooking device having the above configuration, when performing one-step cooking, as shown in FIG. 7, the speed-up tray 50 is detachably locked to the shelf supports 39b and 39b.

  At this time, the superheated steam blown from the side air outlets 25 and 26 is smoothly guided upward from the left and right sides by the guide surfaces 53 and 53 of the inclined portions 51a and 51a of the protruding portion 51 of the speed-up tray 50. Then, since the superheated steam is supplied from the left and right sides to the back surface of the object 27 to be cooked on the speed-up tray 50, the superheated steam blown out from the top surface outlet 24 and the superheated steam generating heater 20 on the top surface are heated. Combined with the radiant heat from the surface and the circulation of the superheated steam only through the upper space 13a on the speed-up tray 50, heating can be performed more efficiently and quickly.

  When performing one-stage cooking using the speed-up tray 50, the specific cooking time measurement results are as follows. Here, (Yes) indicates cooking time when the speed-up tray 50 is used, and (No) indicates cooking time when the lower convex tray is used. Water grill means cooking using superheated steam.

・ Teriyaki chicken for 2 people (chicken thigh 250g), water grill: (no) 18 minutes → (yes) 13 minutes ・ Two sword fish, preheated water grill: (no) 28 minutes (main heating 18 minutes) → (Yes) 18 minutes (main heating 9 minutes 30 seconds)
Thus, in the one-step cooking using the speed-up tray 50 of the heating cooker, cooking can be greatly speeded up.

  Next, when performing two-stage cooking, as shown in FIG. 8, the lower convex upper tray 80 and the lower tray 81 can be detachably attached to the upper shelf receivers 39a and 39a and the lower shelf receivers 39c and 39c, respectively. Lock to.

  The food 27 on the upper tray 80 includes superheated steam blown from the top surface outlet 24, radiant heat from the superheated steam generation heater 20 on the top surface of the heating chamber 13, and a side outlet on the lower side of the upper tray 80. It is heated effectively by the conduction heat transmitted from the superheated steam blown out from 25,26.

  On the other hand, the food 27 on the lower tray 81 includes superheated steam blown from the side air outlets 25 and 26 opened between the upper tray 80 and the lower tray 81, and the lower heater below the bottom surface of the heating chamber 13. 30 is effectively heated.

  Thus, the heating cooker can cook quickly even during two-stage cooking.

  In the first and second embodiments, superheated steam is used as a heat medium. However, heated air may be used as a heat medium that does not use superheated steam. In this case, what is necessary is just to set it as the structure which removed the steam generator 12 and the superheated steam production | generation apparatus 21 in the heating cooker shown in FIG. 2, FIG.

  At this time, the specific cooking time when using the heated air and not using superheated steam was as follows. Here, (Yes) indicates cooking time when the speed-up tray 50 is used, and (No) indicates cooking time when the lower convex tray is used. The grill means cooking without using superheated steam.

・ 4 toasts, grill: (No) 13 minutes → (Yes) 6 minutes 30 seconds ・ Teriyaki for 2 chickens (250g chicken thigh), grill: (No) 16 minutes → (Yes) 11 minutes When the speed-up tray 50 is used, cooking can be greatly speeded up even when heated air is used as the heat medium.

  In addition, the cooking device of the present invention can be used not only in an oven range using superheated steam, but also in an oven using superheated steam, an oven range not using superheated steam, an oven not using superheated steam, etc. Of course you can.

  In the first and second embodiments, the speed-up tray 50 of the cooking device is formed so that the angle θ of the guide surface 53 is 30 degrees with respect to the horizontal plane. Any angle between 10 degrees and 45 degrees may be used.

  If the inclination angle of the guide surface 53 is smaller than 10 degrees, the upward guiding effect is reduced. On the other hand, if the inclination angle of the guide surface 53 is larger than 45 degrees, the superheated steam blown out from the side outlets 25 and 26 is peeled off from the guide surface 53, and the superheated steam is supplied directly and sufficiently to the food 27. As a result, the effect of shortening the cooking time is reduced. However, the angle of inclination is not limited to this and can be used.

  Further, in the first and second embodiments, the shape of the speed-up tray 50 is a substantially trapezoidal cross section that is symmetrical to the left and right, but the shape of the speed-up tray 50 is not limited to this. For example, the guide surface 53 of the inclined portion 51a on the side air outlet 25 side may have a substantially trapezoidal shape with a long and gentle cross section.

  Of course, each component of the heating cooker of the said 1st, 2nd embodiment may mutually replace or add, if possible.

DESCRIPTION OF SYMBOLS 1 ... Casing 2 ... Door 3 ... Handle 4 ... Heat-resistant glass 5 ... Operation panel 6 ... Color liquid crystal display part 7 ... Button group 8 ... Exhaust duct 11 ... Water tank 12 ... Steam generator 13 ... Heating chamber 13a ... Upper space 13b ... Lower space 14 ... Circulating unit 15 ... Steam inlet 17 ... Electrical component part 18 ... Circulating fan 19 ... Fan motor 20 ... Superheated steam generator heater 21 ... Superheated steam generator 24 ... Top air outlet 25, 26 ... Side air outlet 27 ... Food 28 ... Suction port 30 ... Lower heater 39a ... Upper shelf holder 39b ... Shelf holder 39c ... Lower shelf holder 40 ... Cooking net 50 ... Speed-up tray 51 ... Protruding portion 51a ... Inclined portion 51b ... Plate portion 52 ... Square plate portion 53 ... Guide surface 80 ... Upper tray 81 ... Lower tray 100, 101 ... Steam duct 110 ... Superheated steam generation chamber 120 ... Bending part 130 ... Duct Part

Claims (4)

A casing,
A heating chamber provided in the casing;
An outlet for blowing out the heat medium into the heating chamber;
A tray that is convex upward,
A placement table disposed on the tray, for placing the object to be cooked, and having a hole through which the heat medium can flow;
The convex part of the tray is positioned above the blower outlet, and the heat medium blown from the blower outlet is guided upward by the convex part of the tray toward the lower side of the food to be cooked. A cooking device characterized by that. The heating cooker according to claim 1, wherein
A heating cooker comprising a shelf holder provided on a side surface of the heating chamber, wherein the outlet is provided at an upper portion of the shelf holder, and the tray is locked to the shelf holder. . The heating cooker according to claim 1 or 2,
A heating cooker comprising a heater provided outside the heating chamber for heating the heat medium. In the heating cooker according to any one of claims 1 to 3,
The cooking device according to claim 1, wherein the tray is locked to the shelf holder so as to partition the heating chamber into a lower space and an upper space where the blower opening is opened.

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