JP6588591B2 - Cooker - Google Patents

Description

  The present invention relates to an oven toaster that cooks food and the like, and a heating cooker that performs hot air circulation cooking by heating food and the like with hot air.

  Conventionally, in a heating cooker, as a means for heating food contained in a heating chamber, microwave (high frequency) heating cooking means, hot air circulation oven cooking means, and further, a grill by radiant heat using an electric heater as a heating source Cooking means are adopted and widely used in general households. Among them, the oven cooking means using hot air circulation includes a hot air circulation unit equipped with a hot air heater, a hot air fan, etc., for example, at the innermost part of the oven cabinet or the peripheral wall side of the side wall. In the hot air circulation unit, hot air is generated in the unit by the action of the hot air heater and the hot air fan, and the hot air is blown into the oven chamber. The hot air repeats the circulation in which the food placed on the square dish is heated, then collected in the unit, is hot-aired again, and is blown out into the oven. In addition, due to recent health consciousness, there is an increasing interest in hot-air circulating cooking that allows fried foods such as fried potatoes, croquettes and fried shrimp without using oil.

JP 2001-41466 A Japanese Patent Laid-Open No. 10-146280

  In the microwave oven described in Patent Document 1, as a means for improving the heating efficiency, a convex truncated cone is formed in the central part of the ceiling in the oven cabinet toward the inside of the oven, and the truncated cone is supplied into the cabinet. The heating efficiency of the article to be heated placed on the square dish can be improved by the impact of hot air. In addition, the oven toaster described in Patent Document 2 cooks the food to be cooked in the oven cabinet with radiant heat and convection with heaters provided above and below and a propeller fan provided on the side surface in the oven cabinet. ing.

  However, in the configuration of the microwave oven described in Patent Document 1, hot air that collides with the truncated cone changes reflectively depending on the angle of the collision, but the hot air itself is linearly directed to the upper surface side of the article to be heated. There is a risk that uneven heating on the front and back of the article to be heated will be increased.

  The oven toaster described in Patent Document 2 has a toaster function and a hot-air oven function, and a propeller fan for blowing air is attached to the upper part of the side of the oven cabinet, and an air inlet is provided at the lower part. The hot air sucked from the intake port is exhausted from the exhaust port at the upper part of the interior by a fan, and the hot air is circulated. And the to-be-heated goods put in the container and mounted on the mounting table in the oven cabinet are cooked by hot air circulation by a fan while being radiantly heated by the upper and lower heaters. However, the hot air is configured to circulate in a generally parallel manner above and below the product to be heated, so it is suitable for cooking such as gratin, but it cannot directly blow hot air on the product to be heated. The finish of deep-fried foods such as croquettes and fried shrimp cannot be improved.

  The present invention has been made in view of the above points, and can heat both the front and back surfaces of a heated product such as toast bread uniformly in a short time, and the heated product in the oven cabinet with a hot-air circulating cooking function. An object of the present invention is to provide a cooking device capable of blowing hot air concentrated on the sushi and having a function of improving the finish of deep-fried foods such as fries, croquettes and fried shrimp.

For the above-mentioned purpose, the invention according to claim 1 of the heating cooker of the present invention comprises a heating chamber, a heater installed in the heating chamber, a hot air circulation unit for circulating hot air in the heating chamber, and the heating In a heating cooker with a dish placed indoors,
The heater includes an upper heater installed in the upper part of the heating chamber and a lower heater installed in the lower part of the heating chamber,
The upper heater includes a first upper heater for the hot air circulation unit, and a second upper heater disposed under the first upper heater,
The dish body is disposed in the middle in the vertical direction in the heating chamber,
A cooking operation mode selection means for selecting an oven toaster cooking operation in which the second upper heater and the lower heater are operated and a convection cooking operation in which the first upper heater and the hot air circulation unit are operated;
The hot air circulation unit is provided above the central portion of the heating chamber, and has a suction port that is opened around the central portion, a blowout port formed outside the central portion, the suction port, and the An air flow path connecting the air outlet,
The first upper heater is a spiral heater and is disposed in the suction port .

According to a second aspect of the present invention, the first upper heater is formed so as to spread outward from the center of the suction port .

According to a third aspect of the present invention, the second upper heater is disposed outside the first upper heater.

The invention according to claim 4 is characterized in that a heat reflecting plate is provided in the second upper heater.

In the invention according to claim 5, the first upper heater is a sheathed heater,
The heat reflecting plate has a hood shape that covers an upper portion and both widthwise side portions of the second upper heater and is opened at the lower portion.

The invention according to claim 6 is characterized in that the second upper heater is a quartz tube heater.

  The invention according to claim 7 is characterized in that the plate body is mounted on a mounting net held by rails provided on the left and right side walls in the heating chamber.

  According to an eighth aspect of the present invention, the plate body has a shape in which a top plate member having air permeability is attached to the upper surface opening portion, a collar portion is formed at the outer edge of the upper end, and a side surface portion is curved. It is characterized by that.

  According to a ninth aspect of the present invention, during the convection cooking operation, the hot air circulation unit and the first upper heater are turned on, the lower heater is turned off, and hot air in the heating chamber is sucked by the hot air circulation unit. And a first air flow path that passes through a space formed by a ceiling wall in the heating chamber and a hood disposed above the ceiling wall after being heated by the first upper heater, and the first air flow A second air passage through which the hot air that has passed through the passage is blown out downward in the heating chamber, and the hot air in the second air passage is reflected by the dish body and then sucked up by the hot air circulation unit and again A circulation flow path serving as a first air flow path is formed.

  In the invention according to claim 10, a plurality of the second upper heater and the lower heater are arranged, and the second upper heater or the necessary heater according to a cooking operation mode of the oven toaster cooking operation or the convection cooking operation is provided. The lower heater is turned on or off.

  The invention according to claim 11 is characterized in that a magnetron for microwave heating the article to be heated accommodated in the heating chamber is provided, and a rotary microwave radiation antenna is arranged on the bottom surface of the heating chamber.

According to the above-described first to eleventh aspects, both the front and back surfaces of the article to be heated can be uniformly baked in a short time. Moreover, hot air can be sprayed intensively on the article to be heated in the oven cabinet, and in particular, the finish of deep-fried food cooking such as French fries, croquettes and fried shrimp is improved.
According to the first and second aspects of the invention, the spiral first upper heater is disposed at the inlet of the hot air circulation unit, so that when the air in the heating chamber passes through the first upper heater, the heater Since the portion (surface area) where the air comes into contact is increased (passes through the gap of the heater), the taken-in air can be efficiently heated, and the air can be sent into the heating chamber from the blowout port. In addition, during the convection cooking operation, the heated object can be efficiently heated by the warmed air and the radiant heat of the first upper heater.
Further, according to the third aspect of the present invention, the second upper heater is disposed outside the first upper heater, thereby obstructing the air flow path that is sucked toward the center of the spiral heater. It is not possible to perform a smooth intake.

Longitudinal front view of the cooking device showing the first embodiment with the front door removed. Sectional schematic of the approximate center part of the heating cooker of 1st Example It is a to-be-heated goods storage container of 1st Example, (a) is the perspective view seen from diagonally upward, (b) is the perspective view seen from diagonally downward. Longitudinal front view of the cooking device showing the second embodiment with the front door removed. Sectional schematic of the approximate center part of the heating cooker of 2nd Example It is the perspective view which looked at the heated article storage container of the 2nd example from the upper part, and (a) and (b) have shown the heated article storage container of another form from which a leg part differs. Longitudinal front view of the cooking device showing the third embodiment with the front door removed. Sectional schematic of the approximate center part of the heating cooker of 3rd Example The perspective view which looked at the to-be-heated goods storage container of 3rd Example from upper direction It is a vertical side view explaining the energization state to the heater and motor by the cooking mode of the heating cooker of the 3rd example, (a) shows a toaster mode, (b) shows hot air circulation mode. It is a vertical side view explaining the energization state to the heater and motor by the cooking mode which reduced the number of heaters of the 3rd example, and (a) shows a toaster mode and (b) shows hot air circulation mode. It is a vertical side view explaining the arrangement of the heater when the square dish is not installed and the energization state to the heater and the motor in the cooking mode in the third embodiment, (a) is the toaster mode, (b) is the hot air circulation Indicates mode Longitudinal front view of the heating cooker showing the fourth embodiment with the front door removed. Sectional schematic of the approximate center part of the heating cooker of 4th Example The perspective view which looked at the to-be-heated goods storage container of 4th Example from upper direction Sectional schematic of the approximate center part of the heating cooker of 5th Example The fragmentary perspective view which shows the various forms of the heat reflection board with which the heating cooker of a 5th Example is mounted | worn.

  Preferred embodiments of the present invention will be described below with reference to the drawings. Note that this embodiment is merely an example, and the present invention is not limited to this.

(First embodiment)
FIG. 1 is a longitudinal front view of a cooking device in a state where a front door 4 is removed, and FIG. 2 is a longitudinal schematic view of a cross-sectional configuration in a substantially central portion as viewed from the left side. The configuration will be described.

  Hereinafter, for the convenience of description, the side where the door 4 is provided in FIG. 2 is the front side (front), and the direction of the heating cooker 1 is specified with reference to FIG. 1 when the heating cooker 1 is viewed from the front side. The left-right direction toward the paper surface of FIG. 1 is synonymous with the width direction.

  The heating cooker 1 is provided with a heating box 3 in the shape of a hollow box whose front surface is opened (this portion is referred to as an opening 8) inside a rectangular box-shaped casing 2 that forms an outer shell thereof. A door 4 (FIG. 2) that opens and closes the front opening 8 is rotatably provided. The heating chamber 3 is a horizontally long, substantially rectangular parallelepiped space defined by a ceiling wall 3a, a bottom wall 3b, a left side wall 3c, a right side wall 3d, and a back wall 3e (FIG. 2).

  On the inner surfaces of the left side wall 3c and the right side wall 3d, a plurality (two in this embodiment) of rails 5 extending in the front-rear direction toward the paper surface of FIG. For convenience of explanation, these rails 5 are distinguished from 5U on the upper side and 5L on the lower side. These upper and lower rails 5U and 5L are provided to face the left side wall 3c and the right side wall 3d, respectively, and can hold the tray-shaped square dish 6 (dish body) in a state of floating from the bottom wall 3b. The square plate 6 has a rectangular plate shape with a metal enamel finish, and the dish to be cooked can be placed directly on the square plate 6.

  The configuration and action of hot air circulation of this embodiment, particularly suitable for fried foods such as fried potatoes, croquettes and fried shrimp, will be described. First, the heated product storage container 7 storing the heated product is placed on the square plate 6 and placed on the rail 5U on the upper side of the heating chamber 3. As shown in FIG. 3, the heated product storage container 7 has a rectangular box shape, and includes an outer wall 71, an inner wall 72, and a breathable bottom plate portion 73 (air suction port). The four corners of the outer wall 71 and the inner wall 72 are Each is connected by a rib 76. The inner wall 72 and the bottom plate portion 73 constitute a heated article storage portion 74, and the space between the outer wall 71 and the inner wall 72 and the space below the bottom plate portion 73 serve as an air flow path, and the opening 75 is opened at the top. It is. The heated article storage container 7 is integrally formed of a high heat-resistant resin such as glass reinforced PPS resin, glass reinforced PBT resin, polyimide resin or the like. Alternatively, the bottom plate portion 73 may be separately formed from a metal net or the like and assembled. Alternatively, it may be entirely made of metal and engraved like the square plate 6. By placing the heated article storage container 7 on the mounting surface 61 of the square plate 6, a space between the outer wall 71 and the inner wall 72, a space between the square plate 6 and the bottom plate portion 73, and an opening from the bottom plate portion 73. The air flow path 11b is configured by the space toward 75 (FIGS. 1 and 2).

  As shown in FIGS. 1 and 2, a large number of through holes 3 f are perforated at a substantially central portion of the ceiling wall 3 a of the heating chamber 3. A hot air circulation unit 9 is provided on the top of the ceiling wall 3a. The hot air circulation unit 9 is provided with a convection heater 91 (here, an upper heater) on the back side near the through hole 3f of the ceiling wall 3a. A rectangular dish-shaped lower hood 97 and an upper hood 96 are arranged immediately above the convection heater 91, and a space between the upper and lower hoods 96, 97 constitutes an air flow path (duct) 11a of the hot air circulation unit 9. is doing. The outer edge opening of the air flow path (duct) 11a is matched with the outer wall 71 and the inner wall 72 of the article to be heated 7 to prevent hot air from leaking.

  A convection fan 93 is disposed in the air flow path (duct) 11 a in parallel with the convection heater 91, and has an air suction port 92 at the center of the lower hood 97. By the rotational drive of the convection fan 93 by the motor 94, the air in the heated article storage section 74 is sucked up to the convection heater 91 side, and the hot air further heated by the convection heater 91 passes through the through hole 3f from the air suction port 92. The air is sucked (arrow A) and blown out from the outer edge of the air flow path (duct) 11a in the centrifugal direction (arrow B).

  High-temperature air blown out from the outer edge of the air flow path (duct) 11a by the convection fan 93 passes through the air flow path 11b between the outer wall 71 and the inner wall 72 of the article to be heated 7 (arrow C), Next, it flows into the space between the mounting surface 61 of the square plate 6 and the breathable bottom plate portion 73 of the heated article storage container 7 (arrow D), and further inside the heated article containing portion 74 by the convection fan 93. It is sucked upward, heated again by the convection heater 91 and sucked from the air suction port 92 (arrow A). This hot air circulation (arrows A to D) is continuously repeated.

  Therefore, a breathable ceiling wall portion 3f having a plurality of through holes 3f is formed at a position corresponding to the opening-side outer shape (rectangular shape) of the upper hood 96 of the ceiling wall 3a, so The blowout and the radiant heat of the convection heater 91 can be transmitted to the article to be heated. A motor cooling fan 95 is provided immediately below the motor 94 in order to prevent the motor 94 from overheating.

  The reason for installing the square plate 6 on the upper rail 5U is to improve the efficiency of heating by reducing the distance between the hot air circulation unit 9 and the article to be heated as much as possible. Due to the configuration of the hot air circulation described above, the article to be heated is radiant heat from the convection heater 91 from above and is heated by hot air from below, so that the front and back of the article to be heated can be heated uniformly and the finish is good. Also, the hot air is not circulated throughout the heating chamber 3, but the hot air is circulated only inside the heated article storage container 7 and the air flow path (duct) 11a of the hot air circulation unit 9, so that the heating efficiency is very high. Good for.

  The heating cooker 1 is also provided with a lower heater 15, and a normal oven that heats the article to be heated using the lower heater 15 that generates radiant heat when energized and the hot air generated by the hot air circulation unit 9. Heating is also possible. In that case, the article to be heated 7 need not be used, and either the rail 5 for holding the square plate 6 or the upper and lower rails 5U, 5L may be selected.

  In the heating cooker 1 according to the present embodiment, in addition to the hot air oven heating described above, a microwave operation for cooking the article to be heated using a microwave is executed. A magnetron 12 that generates a microwave and a waveguide 13 that guides the microwave are provided on the bottom surface of the housing 2. As shown in FIG. 1, the magnetron 12 is disposed in the vicinity of the heating chamber 3 at the right end of the bottom surface of the housing 2. The antenna unit 16 includes a motor 17 and a rotating antenna 14 (rotating microwave radiation antenna). The rotating antenna 14 receives the driving force of the motor 17 and rotates along the lower surface of the bottom wall 3b.

  The microwave guided by the waveguide 13 reaches the rotating antenna 14 in the antenna unit 16 and is radiated from the rotating rotating antenna 14. Then, this microwave passes through the bottom wall 3 b and is supplied to the heating chamber 3. Microwave operation is performed by radiating microwaves into the heating chamber 3 by the antenna unit 16, and the article to be heated in the heating chamber 3 is cooked by microwave heating.

  In the present embodiment, the heated article storage container 7 has been described as an example of a rectangular box shape, but the present invention is not limited to this and may be a cylindrical shape. What is necessary is just to match the outer edge opening part of the air flow path (duct) 11a which a hot air blows off from the said hot air circulation unit 9 with the outer wall 71 and the inner wall 72 of the said to-be-heated goods storage container 7. FIG.

(Second embodiment)
4 to 6 show a second embodiment of the present invention. The basic overall configuration of the heating cooker 1 of the second embodiment is the same as that of the first embodiment, and the configuration of the article to be heated 700 is different from that of the first embodiment. As shown in FIG. 6, the heated product storage container 700 according to the second embodiment includes a pedestal 701 and a frame body 702 placed on the upper surface of the pedestal 701.

  The frame body 702 is a rectangular cylinder that is open at both upper and lower surfaces and surrounded by four surfaces. The pedestal 701 has a net-like upper surface portion 703. In the embodiment of FIG. 6A, an arm-shaped leg portion 704 extending in the side length direction is provided at the lower peripheral edge of the upper surface portion 703. In the embodiment of FIG. 6B, U-shaped leg portions 704a are provided at the four corners of the upper surface portion 701.

  The material of the pedestal 701 and the frame body 702 is not particularly limited as long as it is a heat resistant material. For example, the pedestal 701 is made of metal that has been subjected to heat and corrosion resistance treatment such as enamel finish and fluorine coat finish. The frame 702 is made of high heat-resistant resin such as glass reinforced PPS resin, glass reinforced PBT resin, polyimide resin, etc., heat-resistant and corrosion-resistant treatment such as enamel finish and fluorine coat finish, heat-resistant tempered glass, ceramic, etc. Is done.

  When the aforementioned heated article storage container 700 is placed on the square plate 6 in the heating chamber 3, as shown in FIGS. 4 and 5, the pedestal 701 and the frame 702 are square plates corresponding to the height of the legs 704 and 704a. 6 is lifted from the upper surface, and the space becomes an air flow path. Accordingly, the hot air from the convection unit 9 passes through the frame body 702 of the heated article storage container 700 and the air flow path 11b on the heating chamber wall (arrows B and C), and the square plate 6 and the leg portions of the heated article storage container 700 are heated. After passing through the spaces 704 and 704a (arrow D), a circulation flow path is formed that flows through the inside of the frame body 702 from the mesh-like ventilation holes of the pedestal upper surface 703 (arrow A) and returns to the convection unit 9.

  In addition, although the to-be-heated goods storage container 700 is rectangular shape, it is not limited to this shape, It is good also as other shapes, such as circular and an ellipse, if necessary.

  The inventions of the first and second embodiments described above have a hot air convection function and a microwave heating function. Then, a square dish is installed on the upper rail of the heating chamber, the distance between the hot air circulation unit and the article to be heated is as narrow as possible, and a superheated article storage container having an air flow path is placed on the square dish. Since the configuration is combined with the air flow path provided in the hot air circulation unit, the heated product is heated from above by the radiant heat from the convection heater and the hot air circulating from below, so the front and back of the heated product are heated uniformly. And the finish is good. Further, the hot air is not circulated throughout the heating chamber, but the hot air is circulated only inside the heated article storage container and the air flow path (duct) of the hot air circulation unit, so that the heating efficiency is very good.

(Third embodiment)
FIGS. 7-12 has shown the heating cooker 100 of the 3rd Example. FIG. 7 is a longitudinal front view of the cooking device with the front door 104 removed, and FIG. 8 is a longitudinal schematic view of the cross-sectional configuration excluding the door 104 as viewed from the left side. The entire cooking device 100 is based on these drawings. The configuration will be described.
Hereinafter, for convenience of description, the side where the door 104 is provided in FIG. 7 is defined as the front side (front), and the direction of the heating cooker 100 is specified with reference to FIG. 7 when the heating cooker 100 is viewed from the front side. The left-right direction is synonymous with the width direction.

  The heating cooker 100 is provided with a heating box 103 in the shape of a hollow box whose front is open (this portion is referred to as an opening 108) inside a rectangular box-shaped casing 102 that forms an outer shell. A door 104 (FIG. 8) for opening and closing the front opening 108 is rotatably provided. The heating chamber 103 is a horizontally long, rectangular parallelepiped space defined by a ceiling wall 103a, a bottom wall 103b, a left side wall 103c, a right side wall 103d, and a back wall 103e (FIG. 8).

  A plurality (two in this embodiment) of rails 105 extending in the front-rear direction are provided on the inner surfaces of the left side wall 103c and the right side wall 103d with a predetermined interval in the vertical direction. For convenience of explanation, these rails 105 are distinguished from the upper 105U and the lower 105L. These upper and lower rails 105U and 105L are respectively provided to face the left side wall 103c and the right side wall 103d, and the upper rail 105U has a placement net 106 (mounting table) on which a pan or the like to be heated is placed. ) Can be held.

  The placement net 106 is a net made of a metal wire that moves back and forth in conjunction with a door 104 generally used in an oven toaster. In addition, a tray-shaped square dish 120 (dish body) slidably inserted from the door 104 side of the heating cooker 1 can be detachably held on the lower rail 105L in a state of floating from the bottom wall 103b. The square plate 120 has a rectangular plate shape with a metal enamel finish, and the dish to be cooked can be directly placed on the square plate 120. In this embodiment, a hot air flow path is provided for hot air circulation cooking described later. It is configured and used as a scattered object tray when oil or the like is scattered from the article to be heated.

  The configuration and action of hot air circulation of this embodiment, particularly suitable for fried foods such as fried potatoes, croquettes and fried shrimp, will be described. First, the heated article storage container 107 storing the article to be heated is placed on the placement net 106 installed on the rail 105U on the upper side of the heating chamber 103. As shown in FIG. 9, the heated product storage container 107 has a bottomed rectangular box shape, and includes an outer wall 171 and an air-permeable bottom plate portion 173 (air suction port).

  A space surrounded by the outer wall 171 and the breathable bottom plate portion 173 constitutes a heated article storage portion 174, and a space between the square plate 120 installed below the bottom plate portion 173 serves as an air flow path. An upper portion of the heated article storage container 107 is an opening 175 that is opened. The heated article storage container 107 is integrally formed of a high heat resistant resin such as glass reinforced PPS resin, glass reinforced PBT resin, polyimide resin or the like. Further, the bottom plate portion 173 may be formed separately from a metal net or the like, or may be assembled entirely from metal and enameled like the square plate 120. As long as the to-be-heated goods storage container 107 has an equivalent structure, an existing container can also be used.

  By placing the heated article storage container 107 on the placement net 106, the space between the square plate 120 and the bottom plate part 173 of the heated article storage container 107, and the suction port 192 described later from the bottom plate part 173. The air flow path 111b is configured by the space that faces (FIGS. 7 and 8).

  As shown in FIGS. 7 and 8, a hot air circulation unit 109 is provided above the ceiling wall 103 a of the heating chamber 103. In this hot air circulation unit 109, an upper heater 191 is installed on the ceiling wall 103a. A hood 196 is provided above the ceiling wall 103a, and a space between the hood 196 and the ceiling wall 103a constitutes an air flow path (duct) 111a of the hot air circulation unit 109. An air outlet 131 made up of a number of punching holes is formed at the outer edge of the air flow path (duct) 111a (outer edge of the ceiling wall 103a).

  A convection fan 193 is disposed in the air flow path (duct) 111a in parallel with the upper heater 191. The ceiling wall 103a has a suction port 192 made up of a large number of punching holes. Then, by rotation driving of the convection fan 193 by the motor 194, the air inside the heated article container 107 is sucked up to the convection fan 193 side, and hot air heated by the upper heater 191 is sucked from the suction port 192 (arrow). A) Air is sent in the direction of the outer edge of the air flow path (duct) 111a in the centrifugal direction (arrow B).

  Hot air blown in the direction of the outer edge of the air flow path (duct) 111a by the convection fan 193 is guided by an inclined wall 196a formed at the outer edge of the hood 196, and is heated from an outlet 131 formed in the ceiling wall 103a. 103 is blown out. This hot air passes through the air flow path 111b between the outer wall 171 of the heated article storage container 107 and the inner peripheral wall of the heating chamber 103 (arrow C), and then the placement surface 121 of the square dish 120 and the heated article storage. It flows into the space between the breathable bottom plate 173 of the container 107 (arrow D). Thereafter, the convection fan 193 sucks upward from the inside of the article to be heated 107, is heated again by the heater 191, and is sucked from the suction port 192 (arrow A). This hot air circulation (arrows A to D) is continuously repeated. In this way, hot air circulation cooking is performed at about 180 ° C to 200 ° C.

  Accordingly, hot air is blown out or sucked from the air outlet 131 formed in the outer edge of the hood 196 of the ceiling wall 103a and the air inlet 192 formed in the substantially central portion, and the radiant heat of the upper heater 191 is heated. It is possible to tell. A motor cooling fan (not shown) is provided immediately below the motor 194 in order to prevent the motor 194 from overheating.

  The square plate 120 is installed on the lower rail 105L in order to reduce the distance between the hot air circulation unit 109 and the article to be heated as much as possible to improve heating efficiency, and when oil etc. is scattered from the article to be heated. This is for receiving scattered objects. For this purpose, the shape of the square plate 120 is not limited to the illustrated shape. Due to the configuration of the hot air circulation described above, the product to be heated is heated from above by radiant heat from the upper heater 191 and from the bottom by hot air, so that the front and back of the product to be heated can be heated uniformly, especially fries and croquettes. The finish of fried foods such as fried shrimp is good.

  The heating cooker 100 also includes a lower heater 115. In the case of toast and the like, if hot air generated by the hot air circulation unit 109 is used, the surface of the bread dries and does not produce a delicious bake, so the radiant heat of the lower heater 115 and the upper heater 191 causes the top of the bread Heat from the bottom. As a result, the surface of the bread can be baked uniformly without drying. At this time, the article-to-be-heated container 107 and the square dish 120 are removed from the heating chamber 103, and a pan is placed on the placement net 106 and heated. The article to be heated is close to the heat source, and the pan can be slightly burnt. And the inside of bread can be made soft and the surface can be finished slightly hard. The temperature in the heating chamber 103 can be set in a range of 140 ° C to 260 ° C.

  The cooking device 100 according to the present embodiment can select a toaster application or hot air circulation heating cooking, and includes control means for selecting and operating heaters provided at the top and bottom by selecting the cooking means. Although this control means is not shown in the figure, for example, a cooking mode switch and a heating temperature adjustment dial are provided, and by selecting the cooking mode and the heating temperature, the upper heater 191 and the lower heater 115 are turned on and off, and the electric time for controlling the heating time is controlled. This can be realized by configuring a circuit.

  10A is a toaster mode (oven toaster cooking), and FIG. 10B is a hot air circulation mode (convection cooking). In order to explain the selection of the heater in each mode, the inside of the heating chamber 103 described above is simply illustrated. The upper heater is composed of four heaters. Two quartz tube heaters 191b and 191c are arranged near the center of the ceiling wall 103a, and two sheathed heaters 191a and 191d are arranged in parallel on the outside. .

  The lower heater is composed of two quartz tube heaters 115a and 115b, and is arranged in parallel on the bottom wall 103b so as to face the upper heaters 191b and 191c. The quartz tube heater emits far infrared rays, but the amount generated is inferior to that of the sheathed heater. However, it has a fast rise as a heat source and is optimal as a toaster heat source. The sheathed heater has an advantage that it emits much far infrared rays, although its rise as a heat source is inferior to a quartz tube heater. These quartz tube heaters and sheathed heaters are combined to realize efficient cooking.

  In the toaster mode, as shown in FIG. 10A, the article to be heated F (for example, pan) is placed on the placement net 106, and the adjustment dial (not shown) is turned to set the set temperature in the heating chamber 103. adjust. Next, when the timer is set to the time required for cooking and heating is started, the upper heaters 191b and 191c near the center of the ceiling wall 103a and the lower heaters 115a and 115b are energized, for example, both sides of the heated article F placed thereon Radiation heating is performed with these quartz tube heaters.

  When the hot air circulation cooking mode is selected for the purpose of cooking or the like, as shown in FIG. 10 (b), the heated dish storage container 107 holding the square dish 120 with the rail 105L and storing the heated article is used. It is placed on the placement net 106. An adjustment dial (not shown) is turned to adjust the set temperature in the heating chamber 103. Next, when heating is started according to the time required for cooking, all of the upper heaters 191a to 191d are energized, the motor 194 is driven to rotate, the convection fan 193 is rotated, and hot air is circulated. The lower heaters 115a and 115b are not energized.

  FIGS. 11A and 11B show a modification of the upper and lower heaters of the third embodiment. The cost is reduced by reducing the number of upper heaters to three and the number of lower heaters to one. Yes. In the toaster mode, the upper heater 191b and the lower heater 115a disposed in the center are energized. When the hot air circulation cooking mode is selected, the upper heaters 191a and 191d and the motor 194 are energized.

  The above is explained with a combination of a quartz tube heater and a sheathed heater as a heat source. However, even if all heaters are configured with a sheathed heater with a heating element embedded in a metal pipe and having a high degree of freedom in shape and strength. All the heat sources may be composed of quartz tube heaters that rise quickly.

  In the above-described embodiment, the distance between the hot air circulation unit 109 and the article to be heated is reduced as much as possible to improve the heating efficiency, and the square dish is used to receive the scattered matter when oil or the like scatters from the article to be heated. 120 is installed on the lower rail 5L. FIG. 12 shows a means for performing hot air circulation cooking without the need to install the square plate 120.

  As shown in FIG. 12B, the lower heaters 115 a and 115 b are disposed outside the heated product storage container 107 placed on the placement net 106. As a result, the quartz tube heater that may shorten the life with oils scattered from the article to be heated during hot air circulation cooking can be protected. However, as shown in FIG. 12A, when heating the article to be heated F such as a pan, the heater is separated from the surface to be heated, and the heating on the lower surface side of the article to be heated F becomes insufficient and uneven. To be heated. Therefore, a sheathed heater 115c that is strong against oils and is strong between the lower heaters 115a and 115b is installed to assist heating of the lower surface of the article to be heated F.

  In the present embodiment, the heated article storage container 107 has been described as an example of a rectangular box shape, but the present invention is not limited to this and may be a cylindrical shape. In this case, if the hot air outlet 131 from the air flow path (duct) 111a through which the hot air blows out from the hot air circulation unit 109 is annular, the heating efficiency is improved.

  According to the third embodiment, the heating cooker is provided with heaters on the ceiling wall and the bottom wall of the heating chamber, and in the case of toast or the like, it is heated from the front and back surfaces of the bread with the radiant heat of the upper and lower heaters. Therefore, the surface of the bread can be baked uniformly without drying. In addition to the function of the oven toaster, convection cooking by hot air circulation can be performed. Convection by placing the container to be heated on the placing table for placing bread etc. and installing the square plate on the upper part of the lower heater and operating the hot air circulation unit installed on the ceiling wall and the upper heater Switch to cooking.

  Since the article to be heated is heated by radiant heat from the heater from above and hot air circulating from below, there is little uneven heating on the front and back of the article to be heated and the finish is good. In addition, hot air is not circulated throughout the heating chamber, but by installing the square dish, the space in the heating chamber is narrowed, and convection cooking with very good heating efficiency is possible. In addition, the oven surface can be slightly burnt, the inside of the bread is soft and the surface is slightly hard, and the cooking of fried foods such as fries, croquettes and fried shrimp without using oil It can have a convection cooking function.

(Fourth embodiment)
13 to 15 show a fourth embodiment of the present invention. The basic overall configuration of the heating cooker 200 of the fourth embodiment is the same as that of the third embodiment. The third embodiment is the configuration of the upper and lower heaters and the position of the loading net. The structure of the square dish is different.

  As shown in FIGS. 13 and 14, the upper heater of the fourth embodiment includes a spiral sheathed heater 291 disposed almost at the center near the lower surface of the ceiling wall 103a, and a spurious sheathed heater 291 directly below it. It is comprised from two quartz tube heaters 292a and 292b (FIG. 14) installed side by side so that it may cross | intersect. Further, two quartz tube heaters 215a and 215b (FIG. 14) serving as lower heaters are provided near the bottom wall 103b so as to face the upper quartz tube heaters 292a and 292b. These quartz tube heaters 292a, 292b and 215a, 215b are installed between the left side wall 103c and the right side wall 103d as shown in FIG. Since the spiral sheathed heater 291 constituting the upper heater has a large surface area, there is an advantage that a high heat capacity can be obtained.

  Further, in the fourth embodiment, the upper rail 105U is omitted so that only the lower rail 105L is provided, the placing net 106 (mounting table) is held on the lower rail 105L, and the square plate 220 is placed on the placing net 106. It is configured to do. The loading net 106 is a net made of a metal wire that moves back and forth in conjunction with a door generally used in an oven toaster as described above.

  As shown in FIG. 15, the square plate 220 (heated product tray) has a rectangular box shape with a bottom, and has a plate body 220d having an opening 220c in the upper portion and a removable body so as to close the opening 220c. And a breathable top plate member 220b. A flange portion 220a extending in the horizontal direction is formed on the entire peripheral edge portion of the opening 220c, and has a size that blocks the flow path of the hot air downward. In addition, in order to facilitate the sliding insertion of the square plate 220 from the door 104 side of the heating cooker 200, a guide slope 220e is formed at the left and right corner portions of the flange portion 220a on the insertion tip side. Further, the side plate 220 has a curved shape so that hot air can easily enter the center of the plate.

  The top plate member 220b is composed of a substantially rectangular outer frame portion 220f having a size that fits the inner peripheral edge of the flange portion 220a, and a plurality of horizontal frame portions 220g that are horizontally disposed on the outer frame portion 220f at substantially intervals. Has been. The article to be heated may be placed directly on the top surface of the top plate member 220b, or the article to be heated is breathable in the vertical direction as shown in the first to third embodiments. The article to be heated may be stored in a container and placed on the top plate member 220b.

  The material of the square dish 220 may be integrally formed of a high heat resistant resin such as glass reinforced PPS resin, glass reinforced PBT resin, polyimide resin, or the like, or may be formed of sheet metal to be subjected to fluorine coat finish or enamel finish. Furthermore, you may manufacture with heat-resistant tempered glass, ceramics, etc. As long as the square plate 220b has an equivalent configuration, an existing container can be used. As a material of the top plate member 220b, a metal wire is used, but it is preferable to perform a fluorine coat finish and an enamel finish.

  The shape of the square plate 220 is not limited to this, and may be one having a cylindrical inner wall portion, for example. In this case, if the hot air outlet 131 from the air flow path (duct) 111a through which the hot air blows out from the hot air circulation unit 109 is formed in an annular shape in accordance with the shape of the inner wall portion, the heating efficiency is improved.

  By placing the square plate 220 on the placement net 106, an air flow path is formed by the space surrounded by the inner surface of the square plate 220, the top plate member 220b, and the space toward the suction port 192. Specifically, the rotation of the convection fan 193 by the motor 194 causes the air inside the square plate 220 to be sucked up to the convection fan 193 side, and hot air further heated by the spiral sheathed heater 291 is sucked from the suction port 192. (Arrow A) and blown out to the outer edge of the air flow path (duct) 111a in the centrifugal direction (arrow B).

  The hot air blown to the outer edge portion is guided to the air outlet 131 formed on the ceiling wall 103 a by the inclined wall 196 a formed on the outer edge portion of the hood 196, and blown to the heating chamber 103. This hot air passes through the air flow path 111b blown out almost right (arrow C), flows along the inner side surface of the square plate 220 toward the bottom side (arrow D), and is further horned by the convection fan 193. It is sucked upward from the inside of the plate 220, heated again by the spiral sheathed heater 291 and sucked from the suction port 192 (arrow A). This hot air circulation (arrows A to D) is continuously repeated, and hot air circulation cooking is performed at about 180 ° C to 200 ° C.

  Placing the square plate 220 on the mounting net 106 installed on the rail 105L is to reduce the distance between the hot air circulation unit 109 and the object to be heated as much as possible to improve the heating efficiency, and from the article to be heated to oil or the like. This is because the scattered object is received at the bottom surface portion of the square plate 220 when the splatter is scattered. Due to the configuration of the hot air circulation described above, the object to be heated is heated from above by radiant heat from the spiral sheathed heater 291 and from below the hot object is heated by hot air rising from the bottom surface of the square plate 220.

  The heating cooker 200 is also provided with upper heaters 292a and 292b and lower heaters 251a and 251b. When hot air generated by the hot air circulation unit 109 is used in a toast or the like, the surface of the bread is dried. In order not to produce a delicious bake, the lower heaters 251a and 251b and the upper heaters 292a and 292b are heated from the upper and lower surfaces of the pan by radiant heat. By doing so, the surface of the bread can be baked evenly without drying. At this time, the square plate 220 is removed from the heating chamber 103 and a pan is placed on the placement net 106 and heated. The object to be heated is close to the heat source, so that the bread can be burnt firmly and the inside can be finished with a soft surface. The temperature in the heating chamber 103 can be set in a range of 140 ° C to 260 ° C.

  In the heating cooker 200 of the present embodiment, toaster use or hot-air circulating heating cooking can be selected, and a control means is provided that selects and operates heaters provided at the top and bottom by selecting a cooking means. Although this control means is not shown, for example, by providing a cooking mode switch and a heating temperature adjustment dial and selecting the cooking mode and the heating temperature, the spiral sheathed heater 291 and the upper heaters 292a and 292b and the lower heaters 251a and 251b are turned on. -OFF and can be realized by configuring an electric circuit for controlling the heating time.

  In the toaster mode, an object to be heated is placed on the placement net 106, and a set temperature in the heating chamber 103 is adjusted by turning an adjustment dial (not shown). Next, when the heating is started in accordance with the time required for cooking, the upper heaters 292a and 292b and the lower heaters 251a and 251b are energized (the spiral sheathed heater 291 is turned off). Radiant heating with a quartz tube heater. When the hot air circulation cooking mode is selected for the purpose of cooking or the like, the object to be heated is placed on the top plate member 220b of the square plate 220 and placed on the placement net 6, and an adjustment dial (not shown) is turned. The set temperature in the heating chamber 103 is adjusted. Next, when heating is started in accordance with the time required for cooking, the spiral sheathed heater 291 is energized (the upper and lower heaters are turned off), the motor 194 is driven to rotate and the convection fan 193 is rotated to circulate hot air. Is done.

  According to the fourth embodiment, the configuration of the square plate 220 is simple and the upper rail 105u can be omitted, so that the cost can be reduced. Moreover, efficient hot air circulation mode and toaster mode can be realized.

(Fifth embodiment)
16 and 17 show a fifth embodiment of the present invention. The basic overall configuration of the heating cooker 300 of the fifth embodiment is the same as that of the above-described fourth embodiment. The difference from the fourth embodiment is that the upper reflectors 292a and 292b are respectively provided with the heat reflecting plate 301. This is the point.

  In the heating cooker 300 of the fourth embodiment, the hot air circulation unit 109 is provided above the upper heaters 292a and 292b, and a large opening is required. The reflected heat from (direction) cannot be used. For this reason, the surface (upper surface) of the article to be heated placed on the placement net 106 is heated only by the radiant heat of the upper heaters 292a and 292b. On the other hand, since the lower heaters 251a and 251b also receive reflected heat from the bottom wall 103b, there is a concern that when the product to be heated is, for example, a toast pan, a difference occurs in the color of the front and back surfaces. Is done. Therefore, in the fifth embodiment, the upper heaters 292a and 292b are provided with the heat reflecting plates 301, respectively, and the reflected heat from the heat reflecting plates 301 as well as the radiant heat of the upper heaters 292a and 292b are used to display the surface of the article to be heated. The back side is heated uniformly.

  The heat reflecting plate 301 has a hood shape that covers the upper portion and both widthwise side portions of the upper heaters 292a and 292b and is open at the lower portion, and is formed of a material having excellent light reflectivity such as an aluminum plated steel plate, for example. . The heat reflecting plate 301 is attached to upper heater attachment members 302 disposed at both ends in the length direction of the upper heaters 292a and 292b.

  The shape of the heat reflecting plate 301 is arbitrary as long as it can reflect the radiant heat directed upward of the upper heaters 292a and 292b downward. FIG. 17 shows an example of various shapes of the heat reflecting plate 301. (A) is formed into a U-shaped cross section composed of a flat upper surface portion 301a and left and right side surface portions 301b, and has an advantage that it can be easily produced because of its simple shape. (B) has a shape in which the left and right side surface portions 301b are expanded outward, and has an advantage that the effective range of heat reflection is widened. (C) is a substantially semicircular shape in which both upper surface portions 301 c in the length direction to be fixed to the upper heater mounting member 302 are formed flat. Since the upper surface of the heat reflecting plate 301 having this shape is curved, the hot air blowing from the hot air circulation unit 109 installed above the upper heaters 292a and 292b is less affected during hot air cooking, and the heat reflection is reduced. The effective range can be made relatively wide, and there is an advantage that attachment to the upper heater attachment member 302 can be easily performed. The heat reflecting plate 301 may be attached to the upper heater 191 of the heating cooker 100 of the third embodiment described above.

  Each embodiment described above shows an example of the present invention, and the overall configuration and detailed configuration of the cooking device can be arbitrarily changed within the scope of the present invention.

1,100,200,300: Cooking device,
3,103: heating chamber,
3a, 103a: ceiling wall 3b, 103b: bottom wall 3c, 103c: left side wall 3d, 103d: right side wall 3e, 103e: back wall 31, 131: outlet 5U, 105U: upper rail 5L, 105L: lower rail 6 , 120, 220: Square plate (dish)
7, 107, 700: Heated product storage container 9, 109: Hot air circulation unit 91, 191, 292a, 292b: Upper heater 92, 192: Suction port 93, 193: Convection fan 96, 196: Hood 11a, 111a: Air Channel (duct)
11b, 111b: Air flow paths 15, 115, 251a, 251b: Lower heater 291: Spiral sheathed heater 301: Heat reflector

Claims (11)

In a heating cooker provided with a heating chamber, a heater installed in the heating chamber, a hot air circulation unit for circulating hot air in the heating chamber, and a dish placed in the heating chamber,
The heater includes an upper heater installed in the upper part of the heating chamber and a lower heater installed in the lower part of the heating chamber,
The upper heater includes a first upper heater for the hot air circulation unit, and a second upper heater disposed under the first upper heater,
The dish body is disposed in the middle in the vertical direction in the heating chamber,
A cooking operation mode selection means for selecting an oven toaster cooking operation in which the second upper heater and the lower heater are operated and a convection cooking operation in which the first upper heater and the hot air circulation unit are operated;
The hot air circulation unit is provided above the central portion in the heating chamber, and has a suction port that is opened around the central portion, a blowout port formed outside the central portion, the suction port, and the An air flow path connecting the air outlet,
The cooking device according to claim 1, wherein the first upper heater is a spiral heater and is disposed in the suction port . The cooking device according to claim 1, wherein the first upper heater is formed so as to spread outward from the center of the suction port . The cooking device according to claim 1 or 2, wherein the second upper heater is disposed outside the first upper heater. The cooking device according to any one of claims 1 to 3, wherein the second upper heater is provided with a heat reflecting plate . The first upper heater is a sheathed heater;
5. The cooking device according to claim 4 , wherein the heat reflection plate has a hood shape that covers an upper portion and both widthwise side portions of the second upper heater and is open at a lower portion . The second upper heater cooking device according to any one of claims 1 to 5, characterized in that a quartz tube heater. The cooking device according to any one of claims 1 to 6 , wherein the dish is placed on a placement net held by rails provided on left and right side walls in the heating chamber. The Salathai, together with the top plate member having air permeability in the upper opening is mounted, is brim formed at the upper outer edge, claim 1-7 in which the side surface portion, characterized in that a curved shape The cooking device according to any one of the above. During the convection cooking operation, the hot air circulation unit and the first upper heater are turned on, the lower heater is turned off,
Hot air in the heating chamber is sucked by the hot air circulation unit and heated by the first upper heater, and then passes through a space formed by a ceiling wall in the heating chamber and a hood disposed above the ceiling wall. A first air flow path;
A second air flow path through which the hot air that has passed through the first air flow path is blown downward in the heating chamber;
Claim, characterized in that the hot air of the second air channel forms a circulation channel to be again sucked up the first air flow path by the hot air circulation unit after being reflected by the dish body 1 The heating cooker in any one of 8 . A plurality of the second upper heater and the lower heater are arranged,
The said 2nd upper heater or the said lower heater which is required according to the cooking operation mode of the said oven toaster cooking operation or the said convection cooking operation is turned ON or OFF, The one in any one of Claims 1-9 characterized by the above-mentioned. Cooking cooker.   The magnetron which microwaves the to-be-heated goods accommodated in the said heating chamber is provided, The rotary microwave radiation antenna has been arrange | positioned in the bottom face of the said heating chamber, The Claim 1 characterized by the above-mentioned. Cooking cooker.

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