JP6382153B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device having a hot air heating function.

  The hot-air heating type cooking device that heats the food to be cooked in the cooking chamber by hot air flowing inside the cooking chamber enables cooking of fried food without using oil. , Has become highly interested.

  For example, in Patent Document 1, hot air heated by a tubular heater is blown into a heating chamber through an exhaust port by a fan of a partition chamber, food is heated by the hot air, and hot air after heating the food is partitioned through an intake port. Disclosed is a hot-air heating type cooking device that returns to the room.

JP 2002-147663 A

  In the heating cooker of Patent Document 1, an upper and lower discharge port and a central intake port are arranged on one side of the heating chamber. Then, the upper and lower hot air blown through the upper and lower exhaust ports flows toward the other side of the heating chamber, U-turns and merges on the inner surface of the other door, and the merged hot air passes through the central portion of the heating chamber. It is configured to flow toward one side and return to the compartment through the air inlet.

  However, since the heating cooker of Patent Document 1 does not include any air guide structure for guiding the hot air inside the cooking chamber, the hot air actually flows in various directions inside the cooking chamber. . For example, a part of hot air blown from the upper exhaust port stays in the upper space or lower space of the heating chamber without confluence with the hot air from the bottom in the central portion on the door side of the heating chamber. Uniform heating may occur.

  Also, since each of the upper and lower exhaust ports is disposed closer to the intake port, as shown in FIG. 4, some of the hot air blown from the upper exhaust port is U-turned on the door side. Without being sprayed directly on food. The hot air immediately after being blown from the upper exhaust port has a higher temperature than the hot air that has been U-turned on the door side, and thus the food surface is dried or unevenly heated due to overheating of the food.

  As described above, the cooking device of Patent Document 1 has a problem that the surface of the food is dried or unevenly heated because the flow of hot air flowing through the cooking chamber is not properly controlled.

  The technical problem to be solved by the present invention is to realize uniform heating in a heating cooker having a hot air heating function.

  In order to solve the above technical problem, according to the present invention, the following cooking device is provided.

  That is, the heating cooker according to the present invention is disposed in at least one of the cooking chamber for storing the cooking object, the fan chamber disposed adjacent to the cooking chamber, and the cooking chamber and the fan chamber. A heating unit that is disposed in the fan chamber and that sends hot air heated by the heating unit, and is disposed in the vicinity of an upper wall and a lower wall that constitute the cooking chamber. Upper and lower outlets that blow out the hot air sent out to the cooking chamber, a suction port disposed in a boundary wall that partitions the cooking chamber and the fan chamber, and the upper and lower outlets in the cooking chamber, respectively. The upper and lower first air guiding portions arranged to guide the hot air to the substantially central portion of the cooking chamber, and the hot air sucked from the suction port through the fan and the upper and lower air outlets, A circulation ventilation path leading into the cooking chamber; Characterized in that it obtain.

  In the present invention, the upper and lower air outlets disposed in the vicinity of the upper wall and the lower wall by the upper and lower first air guide portions arranged to face the upper and lower air outlets in the cooking chamber, respectively. The upper and lower hot air delivered from each is smoothly guided to the substantially central portion of the cooking chamber. The upper and lower hot air guided to the substantially central portion of the cooking chamber merges at the substantially central portion of the cooking chamber, and the combined hot air is guided to be sucked into the suction port while proceeding through the substantially central portion of the cooking chamber. . When hot air travels through a substantially central portion of the cooking chamber, the object to be cooked is heated uniformly with hot air. Therefore, in the heating cooker having the hot air heating function, the upper and lower hot air is smoothly guided to the substantially central portion of the cooking chamber by the upper and lower first air guiding sections, so that the food to be cooked can be heated uniformly. it can. And since the circulation ventilation path through which a hot air circulates the inside of a cooking-by-heating machine is formed, the amount of energy required for heating air can be decreased.

  It is preferable that the upper and lower grill heating units serving as the heating unit are respectively disposed above and below the cooking chamber. If it does in this way, a cooking-by-heating machine can be provided with the grill cooking function which heats to-be-cooked material with the radiant heat from an upper and lower grill heating part. Moreover, when performing grill cooking, the upper and lower first air guide portions are used as reflecting plates that reflect radiant heat, and can efficiently heat the object to be cooked.

  It is preferable that the upper and lower grill heating units are arranged separately from the upper wall and the lower wall of the cooking chamber, respectively. In this way, the gap formed between the upper and lower grill heating parts and the upper and lower walls can be used as the upper and lower ventilation paths, and the upper and lower hot air flows smoothly along the upper and lower ventilation paths. be able to.

  A placing portion for placing the object to be cooked is disposed in a substantially central portion of the cooking chamber, the suction port is disposed in a substantially central portion of the boundary wall, and the suction in the height direction is arranged. It is preferable that an upper and lower second air guide portion that protrudes toward the cooking chamber and guides hot air in the cooking chamber to the suction port is disposed between the mouth and the upper and lower outlets. In this way, the object to be cooked can be heated more uniformly, the space inside the fan chamber is expanded, and hot air whose flow direction has been changed by hitting the object to be cooked is guided to the suction port. The hot air sent out can be guided to each of the upper and lower outlets. That is, hot air can be efficiently guided in both the cooking chamber and the fan chamber.

  It is preferable that the upper and lower air heating units serving as the heating unit are respectively disposed above and below the fan chamber. In this way, the upper and lower hot air equalized in the upper and lower directions can be efficiently produced, and the equalized upper and lower hot air is sent from the upper and lower outlets to uniformly heat the food to be cooked. Can do.

  It is preferable that the upper and lower air heating portions are respectively disposed closer to the upper and lower second air guide portions. In this way, the fan room is expanded by the upper and lower second air guide sections projecting to the cooking chamber side, and the upper and lower air heating sections are respectively disposed in the expanded fan chamber. can do.

  It is preferable that the upper and lower second air guide portions are inclined surfaces extending obliquely forward from the upper end and the lower end of the boundary wall, respectively. In this way, it is possible to easily form a wind guide structure that smoothly guides the hot air in the cooking chamber to the suction port, thereby reducing the cost. In addition, when the grill cooking function is provided, the upper and lower second air guide portions are used as the radiant heat reflectors, and the object to be cooked can be efficiently heated.

  It is preferable that the upper and lower first air guide portions are inclined surfaces that are provided on the front side of the upper wall and the lower wall, respectively, and extend obliquely forward. In this way, it is possible to easily form an air guide structure that smoothly guides hot air from the upper and lower air outlets to the substantially central portion of the cooking chamber, thereby reducing costs. In addition, when the grill cooking function is provided, the upper and lower first air guide portions are used as a radiant heat reflector, and the object to be cooked can be efficiently heated.

  It is preferable that the upper first air guide portion has a smaller amount of protrusion in the height direction of the heating cooker than the lower first air guide portion. If it does in this way, it will become easy to visually recognize the upper surface of the to-be-cooked object during cooking through the window of a cooking-by-heating machine.

  In the cooking device of the present invention, uniform heating can be realized in the cooking device having a hot air heating function.

The perspective view which looked at the heating cooker which concerns on one Embodiment of this invention from the right front. The front view of the heating cooker shown in FIG. III-III sectional drawing of FIG. The front view of a heating cooker at the time of removing a package-baking case and a mounting support body. The perspective view which looked at the VV cross section of FIG. 4 from the right front. The perspective view which looked at the VV cross section of FIG. 4 from the right rear. The rear view of a heating cooker at the time of removing a housing | casing, a back cover, and a heat shield. The perspective view which looked at the heating cooker shown in FIG. 7 from the right rear.

  Below, the heating cooker 1 which concerns on one Embodiment is demonstrated, referring FIG. 1 thru | or 8. FIG. In addition, this embodiment is an example to the last, Comprising: It is not limited to this.

  1 and 2 are a perspective view and a front view of the heating cooker 1, respectively, and the overall configuration of the heating cooker 1 will be described based on FIGS. Hereinafter, for convenience of explanation, in FIG. 1 and the like, the direction of the heating cooker 1 is specified based on FIG. 1 when the side on which the door 11 is provided is the front side (front) and the heating cooker 1 is viewed from the front side. .

  The cooking device body 10 of the cooking device 1 includes a rectangular box-shaped housing 16 having an upper housing 16A, a left housing 16B, a right housing 16C, and a lower housing 16D. A cooking chamber 31 is provided inside the housing 16 to accommodate an object to be cooked (not shown). The front side of the cooking chamber 31 is configured to be freely opened and closed by a door 11. A handle 12 is provided above the front of the door 11. A heat-resistant transparent glass is attached to the window 13 of the door 11 so that the inside of the cooking chamber 31 can be visually recognized. An operation panel unit 15 is provided on the front surface of the heating cooker 1 so as to be adjacent to the door 11.

  FIG. 3 is a cross-sectional view taken along the line III-III in FIG. 2, and the internal configuration of the heating cooker 1 will be described based on FIG. 3.

  The cooking chamber 31 is a substantially rectangular parallelepiped space surrounded by the upper wall 30A, the left wall 30B, the right wall 30C (shown in FIG. 8), the lower wall 30D, the rear wall 30E, and the door 11. An upper first air guide portion 34A and a lower first air guide portion 34C are disposed at the upper and lower portions on the front side of the cooking chamber 31, respectively. The upper first air guide portion 34A is an inclined surface provided on the front side of the upper wall 30A and extending obliquely downward and forward. The upper first air guide portion 34 </ b> A is configured to face the food to be cooked placed in the encasement case 5 disposed in the cooking chamber 31 or on the grill net 20. An upper connecting portion 34B is connected to the front side of the upper first air guiding portion 34A, and the upper connecting portion 34B is arranged so as not to swing when the upper first air guiding portion 34A receives wind. The wind guide portion 34A is supported.

  The lower first air guide portion 34C is an inclined surface which is provided on the front side of the lower wall 30D and extends obliquely upward and forward. The lower first air guide section 34 </ b> C is configured to face the food to be cooked placed in the encasement case 5 disposed in the cooking chamber 31 or on the grill net 20. A lower connecting portion 34D is connected to the front side of the lower first air guiding portion 34C, and the lower connecting portion 34D is arranged so that it does not swing when receiving the wind. The wind guide portion 34C is supported. For example, the upper first air guide portion 34A is configured so that the amount of protrusion in the height direction of the heating cooker 1 is smaller than that of the lower first air guide portion 34C. According to the said structure, it becomes easy to visually recognize the upper surface of the to-be-cooked item during cooking through the window 13 of the door 11 of the heating cooker 1.

  An upper second air guiding portion 32A and a lower second air guiding portion 32C are disposed at the upper and lower portions on the rear side of the cooking chamber 31, respectively. The upper second air guide portion 32A is an inclined surface that extends obliquely upward and forward from the upper end of the rear wall 30E. The upper second air guide section 32 </ b> A is configured to face the food to be cooked placed in the encasement case 5 disposed in the cooking chamber 31 or on the grill net 20. That is, the corner portion where the upper wall 30A and the rear wall 30E intersect with each other is an inclined upper second air guiding portion 32A, and the upper second air guiding portion 32A projects toward the cooking chamber 31 side. An upper blowing guide part 32B is provided on the front side of the upper second air guiding part 32A, and the upper blowing guide part 32B extends to the front side beyond the upper grill heating part 35 on the rear side. An upper air outlet 62 is formed by a gap between the upper wall 30A and the upper air outlet guide portion 32B, and the upper air outlet 62 is disposed in the vicinity of the upper wall 30A.

  Two upper grill heaters 35 are provided in the upper part of the cooking chamber 31 so as to be separated in the front-rear direction. The two upper grill heating parts 35 are disposed away from the upper wall 30 </ b> A of the cooking chamber 31. An upper wall ventilation path 64 is formed by a gap between the two upper grill heating sections 35 and the upper wall 30A. The upper wall air passage 64 extends in the front-rear direction from the upper air outlet 62 to the upper first air guide portion 34A.

  Three lower grill heating sections 37 are provided in the lower part of the cooking chamber 31 so as to be separated in the front-rear direction. The three lower grill heating units 37 are arranged apart from the lower wall 30 </ b> D of the cooking chamber 31. A lower wall ventilation path 65 is formed by a gap between the three lower grill heating sections 37 and the lower wall 30D. The upper grill heating unit 35 and the lower grill heating unit 37 are grill heaters extending in the left-right direction, and may be, for example, quartz tube heaters or sheathed heaters. The upper grill heating unit 35 and the lower grill heating unit 37 heat an object to be cooked by radiant heat, and are used for cooking a grill such as an oven / toaster.

  The lower second air guide portion 32C is an inclined surface extending obliquely downward and forward from the lower end of the rear wall 30E. The lower second air guide portion 32 </ b> C is configured to face the food to be cooked placed in the encasement case 5 disposed in the cooking chamber 31 or on the grill net 20. That is, a corner portion where the lower wall 30D and the rear wall 30E intersect with each other is an inclined second lower air guide portion 32C, and the lower second air guide portion 32C projects toward the cooking chamber 31 side. A lower outlet guide portion 32D is provided on the front side of the lower second air guide portion 32C. On the front side of the lower blowing guide portion 32D, an upper aperture portion 32E that extends obliquely downward and forward is provided. A lower diaphragm portion 33E extending obliquely upward and forward from the lower wall 30D is provided so as to face the lower diaphragm portion 32E. A lower outlet 63 is formed by the upper restrictor 32E and the lower restrictor 33E, and the lower outlet 63 is disposed in the vicinity of the lower wall 30D. The lower wall ventilation path 65 extends in the front-rear direction from the lower air outlet 63 to the lower first air guide portion 34C. The lower air outlet 63 restricts hot air from being blown out, so that the hot air can easily travel straight along the lower wall ventilation path 65.

  A placing portion 5 for placing the object to be cooked is disposed at a substantially central portion of the cooking chamber 31 in the height direction. The placement unit 5 is, for example, a case-baking case 5 including a cover 21, a tray 22, and a net (not shown). The cover 21 has a front opening 23 and a rear opening 24 on each of the front side and the rear side. A case internal space 26 is formed in the package case 5. Hot air is introduced into the case inner space 26 through the front opening 23, and hot air is discharged from the case inner space 26 through the rear opening 24. A net is placed on the mounting portion of the tray 22, and an object to be cooked is placed substantially horizontally on the net. For example, the food to be cooked placed on the net is configured to be positioned at a substantially central portion in the vertical direction of the package case 5.

  The tray 22 of the package case 5 is supported by the grill 20 in a state where it floats from the lower wall 30D. By the way, in each of the left wall 30B and the right wall 30C of the cooking chamber 31, an arc-shaped guide groove 29 is formed at a position that is substantially the center in the front-rear direction and slightly lower than the center in the vertical direction. . A guide pin 28 is slidably engaged with the guide groove 29. The guide pin 28 is configured to engage with the rear locking piece of the grill 20. On the rear surface of the door 11, a hook 27 that engages with the front locking piece of the grill 20 is attached. With this configuration, when the door 11 is opened, the hook 27 moves forward, and accordingly, the grill 20 moves forward. The package-baking case 5 placed on the grill 20 also moves forward, so that the package-baking case 5 can be easily taken out. On the contrary, when the door 11 is closed, the grill net 20 moves backward. Accordingly, it is easy to put in and out the case 5 in the cooking chamber 31.

  A fan chamber 43 is disposed adjacent to the rear of the cooking chamber 31. The fan chamber 43 includes an upper delivery guide portion 33A, an upper delivery connection portion 33B, a lower delivery guide portion 33C, a lower delivery connection portion 33D, a rear wall 30E, a heat shield plate 49, an upper second air guide portion 32A, and a lower second guide. It is a space surrounded by the wind portion 32C. A rear cover 16E is attached to the rear portion of the housing 16 so as to cover the fan chamber 43, the motor 50, and the like.

  The rear wall 30 </ b> E serves as a boundary wall that partitions the cooking chamber 31 and the fan chamber 43. A suction port 61 formed of a plurality of through holes is formed in a substantially central portion of the rear wall 30E. A catalyst body 40 that functions as a catalyst carrying portion is disposed in the fan chamber 43 so as to abut the suction port 61. As shown in FIG. 8, the catalyst body 40 has, for example, a honeycomb structure having a plurality of air holes. The catalyst body 40 is obtained by supporting a catalyst having a deodorizing function, a dehumidifying function, or the like on a honeycomb structure carrier. The catalyst body 40 is attached to the rear wall 30E on the fan chamber 43 side by a catalyst body attachment member 44 having a main body portion 45 and a plurality of vent openings 46 that are widely opened in a fan shape. A suction ventilation path extending from the suction port 61 to the fan device 47 extends in a substantially straight line from the front to the rear. The ventilation path through which the suction port 61, the catalyst body 40, and the ventilation opening 46 communicate and the hot air is ventilated forms a part of the suction ventilation path. According to the suction ventilation path, the pressure loss on the upstream side of the fan device 47 can be reduced, and the hot air can be efficiently purified.

  FIG. 7 is a view in which the heat shield plate 49 is removed for easy understanding of the configuration of the fan chamber 43. A fan device 47 is disposed on the rear side, that is, on the downstream side of the catalyst body 40. The fan device 47 includes a fan 48, a first delivery guide portion 52A, a second delivery guide portion 52B, a third delivery guide portion 52C, and a fourth delivery guide portion 52D. The fan 48 is a centrifugal fan such as a turbo type or a sirocco type that sends out air sucked in the axial direction in the radial direction. The fan 48 is driven by a motor 50 disposed on the rear side across the heat shield plate 49. In order to prevent the motor 50 from being overheated, motor cooling means for blowing air around the motor 50 to cool the motor 50 is provided.

  In the fan device 47, a first delivery guide part 52A, a second delivery guide part 52B, a third delivery guide part 52C, and a fourth delivery guide part 52D are arranged so as to surround the fan 48. The first delivery guide portion 52A is a guide plate that extends while curving from the center upper part to the side lower part. The second delivery guide portion 52B is a guide plate that is positioned between the fan 48 and the third delivery guide portion 52C and extends linearly up and down. The third delivery guide portion 52C is a guide plate that extends while curving from the center lower portion to the side upper portion. The fourth delivery guide portion 52D is a guide plate that is positioned between the fan 48 and the first delivery guide portion 52A and extends linearly up and down.

  The first delivery guide portion 52A and the second delivery guide portion 52B regulate the flow of air in the fan device 47, that is, the fan chamber 43, and two upper delivery openings 66 formed at the upper end portion of the fan device 47. The air is sent upward via Similarly, the third delivery guide portion 52C and the fourth delivery guide portion 52D regulate the air flow in the fan device 47, that is, in the fan chamber 43, and the two lower portions formed at the lower end portion of the fan device 47. Air is delivered downward through the delivery opening 67.

  An upper air heating unit 36 and a lower air heating unit 38 are disposed at the upper and lower portions of the fan chamber 43, respectively. The upper space in the fan chamber 43 is expanded by the upper second air guide portion 32 </ b> A being an inclined surface projecting toward the cooking chamber 31. And the upper air heating part 36 is arrange | positioned near 32 A of upper 2nd air guide parts. That is, the upper air heating unit 36 can be disposed in the upper space created on the fan chamber 43 side by the upper second air guide portion 32A projecting toward the cooking chamber 31 side. Therefore, the upper space in the fan chamber 43 can be used effectively. By expanding the upper space in the fan chamber 43, uniform heating in the fan chamber 43 and reduction of pressure loss can be realized.

  The lower second air guide portion 32 </ b> C is an inclined surface projecting toward the cooking chamber 31, so that the lower space in the fan chamber 43 is expanded. And the lower air heating part 38 is arrange | positioned near 32 C of lower 2nd air guide parts. That is, the lower air heating unit 38 can be disposed in the lower space created on the fan chamber 43 side by the lower second air guide portion 32C projecting toward the cooking chamber 31 side. Therefore, the lower space in the fan chamber 43 can be used effectively. By expanding the lower space in the fan chamber 43, uniform heating in the fan chamber 43 and reduction of pressure loss can be realized.

  Further, since the upper air heating unit 36 and the lower air heating unit 38 are disposed near the catalyst body 40, the radiant heat of the upper air heating unit 36 and the lower air heating unit 38 is used for activating the catalyst body 40. And a dedicated heating source can be dispensed with.

  Next, hot air circulation in the heating cooker 1 will be described with reference to FIGS.

  FIG. 3 schematically shows hot air circulation when the encasement case 5 serving as a mounting portion is arranged inside the cooking chamber 31, and FIGS. 5 and 6 make it easy to understand the flow of hot air inside the cooking chamber 31. In order to do so, the hot air circulation when the package case 5 is not shown is shown, and FIGS. 7 and 8 schematically show the hot air circulation inside the fan chamber 43. In each figure, the hot air circulation ventilation path 80 is indicated by an arrow.

  First, as shown in FIGS. 7 and 8, the fan 48 is rotated by driving the motor 50, and the air in the cooking chamber 31 flows through the suction port 61 (shown in FIGS. 3 and 5) of the fan 48. It is sucked into the fan chamber 43 side along the axial direction. The sucked air is blown out in the centrifugal direction by the fan 48. A part of the blown-out air is guided upward along the second delivery guide portion 52B and the third delivery guide portion 52C in the fan device 47, and is sent upward from the upper delivery opening 66. The remaining portion of the blown air is guided downward along the first delivery guide portion 52 </ b> A and the fourth delivery guide portion 52 </ b> D in the fan chamber 43, and is sent downward from the lower delivery opening 67.

  As shown in FIG. 3, the air sent upward from the upper delivery opening 66 is guided to the door 11 side (front) in the upper delivery guide portion 33A, and the upper delivery connection portion 33B and the upper second air guidance portion. It passes through a ventilating path tapered by 32A. The air passing through the narrowed ventilation path is heated by the upper air heating unit 36 to become hot air. The hot air sent upward is made uniform in the horizontal direction by the rectifying unit 69, passes through the ventilation path formed by the upper blowing guide part 32 </ b> B and the upper wall 30 </ b> A, and blows out from the upper blowing outlet 62. Is done.

  The upper hot air blown from the upper outlet 62 is guided to the door 11 side (front) along the upper wall ventilation path 64 formed along the upper wall 30A. The hot air that has been guided to the door 11 (front) is directed obliquely downward in the upper first air guide portion 34A.

  On the other hand, the air sent downward from the lower delivery opening 67 is guided to the side of the door 11 (front) in the lower delivery guide portion 33C, and is narrowed by the lower delivery connection portion 33D and the lower second air guidance portion 32C. Pass through the designated ventilation path. The air passing through the tapered ventilation path is heated by the lower air heating unit 38 to become hot air. The hot air sent downward passes through the ventilation path formed by the lower blowing guide part 32D and the lower sending connection part 33D, is throttled by the upper throttle part 32E and the lower throttle part 33E, and blown from the lower outlet 63. The

  The lower hot air blown from the lower outlet 63 is guided to the door 11 side (front) along the lower wall ventilation path 65 formed along the lower wall 30D. The lower hot air guided to the door 11 side (front) is guided obliquely upward to the lower first air guide portion 34C.

  The upper hot air guided downward by the upper first air guide portion 34A and the lower hot air guided upward by the lower first air guide portion 34C are the door 11 side (front) in the cooking chamber 31. At approximately the center of The merged hot air travels substantially straight with the substantially central portion in the cooking chamber 31 facing the suction port 61. At this time, as shown in FIG. 3, the encasement case 5 is disposed at a substantially central portion in the height direction of the cooking chamber 31, and the front opening 23 and the rear opening 24 are formed in the cover 21. Is smoothly introduced into the case inner space 26 from the front opening 23, and travels substantially straight in the case inner space 26 toward the suction port 61. The hot air divides vertically in the case space 26 and goes straight toward the suction port 61. Here, the object to be cooked is placed on the net of the case bake case 5 and is disposed at a substantially central portion in the height direction of the cooking chamber 31. And the hot air divided | segmented up and down in the space 26 in a case flows along the upper surface and lower surface of a to-be-cooked object, and a to-be-cooked object is heated uniformly with a hot air.

  The hot air after heating the cooking object is discharged from the rear opening 24 and is sucked into the fan chamber 43 through the suction port 61. Hot air sucked into the fan chamber 43 through the suction port 61 passes through a plurality of vent holes in the catalyst body 40. The hot air after heating the object to be cooked includes odor and oily smoke, but the hot air containing odor and oily smoke is purified by the catalyst body 40. The purified hot air is sucked in the axial direction of the fan 48 by the fan 48 and blown out in the centrifugal direction by the fan 48. Then, the hot air is introduced into the cooking chamber 31 through the suction port 61, the catalyst body 40, the upper delivery opening 66, the lower delivery opening 67, the upper blowout outlet 62, and the lower blowout outlet 63. Circulates inside the fan chamber 43 and the cooking chamber 31.

  By arranging the upper first air guide portion 34A and the lower first air guide portion 34C so as to oppose each of the upper air outlet 62 and the lower air outlet 63, the upper and lower hot air is substantially central in the cooking chamber 31. It is guided smoothly. As a result, the to-be-cooked object arrange | positioned in the approximate center part of the height direction of the cooking chamber 31 is heated uniformly from up and down. Therefore, it is not necessary to turn over the food being cooked with hot air. The hot air circulation is particularly suitable when cooking deep-fried foods such as deep-fried chicken and shrimp without using oil.

  In addition, when a hot air hits the package case 5 or to-be-cooked object, the flow direction of a hot air may remove | deviate from the direction which goes straight through the substantially center part in the cooking chamber 31. FIG. The hot air deviating from the straight traveling direction flows through the upper and lower portions in the cooking chamber 31. Since the inclined upper second air guide portion 32A and lower second air guide portion 32C are provided on the downstream side of the cooking chamber 31, the hot air flowing through the upper and lower portions in the cooking chamber 31 is the upper second air guide. By hitting the portion 32A and the lower second air guide portion 32C, each hot air is guided downward and upward. Hot air hitting the upper second air guiding portion 32A and the lower second air guiding portion 32C flows along the rear wall 30E and is sucked into the fan chamber 43 from the suction port 61.

  In order to facilitate understanding of the present invention, a specific configuration has been described as an embodiment. However, the present invention is not limited to the above-described embodiment, and deviates from the contents described in the claims. Various modifications that can be conceived within a range not to be included can be included.

  In the above embodiment, the wrapping case 5, the suction port 61, and the object to be cooked are arranged in the substantially central portion in the cooking chamber 31, but these are arranged in any one of the upper, lower, left and right in the cooking chamber 31. It may be arranged unevenly. In that case, the angle of the upper first air guide portion 34A and the lower first air guide portion 34C so that the hot air is evenly applied to the upper surface and the lower surface of the object to be cooked placed on the net of the encasement case 5. And the position is adjusted. In addition, the upper first air guide portion 34A, the lower first air guide portion 34C, the upper second air guide portion 32A, and the lower second air guide portion 32C have a curved shape (for example, the side facing the object to be cooked is concave) Shape). Moreover, although the hot air is circulated between the cooking chamber 31 and the fan chamber 43 by the fan device 47, a mode in which a part of the circulating hot air is discharged to the outside of the heating cooker 1 may be used. That is, the heating cooker 1 may be provided with a discharge structure that discharges a part of the circulating hot air to the outside of the heating cooker 1 in any place of the circulation ventilation path 80.

  Although the heating cooker 1 needs to be provided with the heating part for heating to-be-cooked material, a heating part may be what kind of aspect. Although the heating cooker 1 of the said embodiment is provided with the upper and lower air heating parts 36 and 38 and the upper and lower grill heating parts 35 and 37 which work as a heating part, the upper and lower air heating parts 36 and 38 or the upper and lower grill heating The aspect provided with any one of the parts 35 and 37 may be sufficient. Furthermore, the heating cooker 1 includes a magnetron that generates a microwave and a waveguide that guides the microwave, which functions as a heating unit, and has a microwave heating function that cooks an object to be cooked with the microwave. Good.

  In the above-described embodiment, the package-baking case 5 is used as the placement unit. However, the package-baking case 5 is not necessarily used. When the case grilling case 5 is not used, the grill 20 is used as a placement portion, and the grill 20 is arranged at a substantially central portion in the cooking chamber 31.

1 Heating cooker 5 Encasement case (mounting part)
DESCRIPTION OF SYMBOLS 10 Heating cooker main body 11 Door 12 Handle 13 Window 15 Operation panel part 16 Housing | casing 16A Upper housing | casing 16B Left housing | casing 16C Right housing | casing 16D Lower housing | casing 16E Rear cover 20 Burning net (mounting part)
21 cover 22 saucer 23 front opening 24 rear opening 26 case inner space 27 hook 28 guide pin 29 guide groove 30A upper wall (wall surface)
30B Left wall (wall surface)
30C Right wall (wall surface)
30D Lower wall (wall surface)
30E Rear wall (boundary wall, wall surface)
31 Cooking chamber 32A Upper second air guiding portion 32B Upper air blowing guide portion 32C Lower second air guiding portion 32D Lower air blowing guide portion 32E Upper throttle portion 33A Upper sending guide portion 33B Upper sending connection portion 33C Lower sending guide portion 33D Lower sending connection Part 33E Lower throttle part 34A Upper first air guiding part 34B Upper connection part 34C Lower first air guiding part 34D Lower connection part 35 Upper grill heating part (heating part)
36 Upper air heating part (heating part)
37 Lower grill heating section (heating section)
38 Lower air heating section (heating section)
40 Catalyst body (catalyst carrying part)
41 Base material 42 Ventilation hole 43 Fan chamber 44 Catalyst body attachment member 44A Attachment portion 44B Catalyst body support portion 45 Main body portion 46 Ventilation opening 47 Fan device 48 Fan 49 Heat shield plate 50 Motor 52A First delivery guide portion 52B Second delivery guide Part 52C Third delivery guide part 52D Fourth delivery guide part 61 Suction port 62 Upper outlet (outlet)
63 Lower outlet (air outlet)
64 Upper wall ventilation path 65 Lower wall ventilation path 66 Upper delivery opening (sending opening)
67 Lower delivery opening (delivery opening)
69 Rectifier 80 Circulation vent

Claims (2)

A cooking chamber for storing the food,
A fan room arranged adjacent to the cooking room;
A heating unit disposed in at least one of the cooking chamber and the fan chamber;
A fan that is arranged in the fan chamber and sends out hot air heated by the heating unit;
Upper and lower outlets that are arranged in the vicinity of the upper wall and the lower wall constituting the cooking chamber, and blow off hot air sent from the fan to the cooking chamber,
A suction port disposed in a boundary wall separating the cooking chamber and the fan chamber;
Upper and lower first air guide portions disposed opposite to the upper and lower air outlets in the cooking chamber to guide hot air to a substantially central portion of the cooking chamber;
A circulation ventilation path that guides the hot air sucked from the suction port into the cooking chamber through the fan and the upper and lower outlets ;
Upper and lower grill heating sections that function as the heating sections are respectively disposed above and below the cooking chamber and spaced apart from the upper wall and the lower wall of the cooking chamber,
An upper wall ventilation path and a lower wall ventilation path extending in the horizontal direction are formed between the upper grill heating section and the upper wall and between the lower grill heating section and the lower wall, respectively. hot air from the air outlet, respectively, Ru blown the upper wall air passage and the lower wall air passage, the heating cooker. A placing portion for placing the object to be cooked is disposed at a substantially central portion in the cooking chamber,
The suction port is disposed at a substantially central portion of the boundary wall;
Between the suction port and the upper and lower outlets in the height direction, there are disposed upper and lower second air guide portions that project to the cooking chamber side and guide hot air in the cooking chamber to the suction port, respectively. The cooking device according to claim 1, wherein

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