JPH01273924A - Cooking utensil using heating - Google Patents

Abstract

PURPOSE:To make it possible to heat sufficiently each of upper and lower foods from above and below by providing a third heater for heating and heat ray reflecting means which has a first and second reflecting faces for reflecting the heat rays of the heater to the lower foods at the side wall of the cooking chamber of a cooking utensil using heating which conducts two-step cooking for foods on upper and lower food mounting plates. CONSTITUTION:A halogen heater 14 as a third heater for heating is installed at the side wall 6 of the back face of a cooking chamber 3. Near the heater 14 a concave reflecting plate 15 which reflects heat rays towards the inside of the cooking chamber 3 is installed. Heating ray reflecting means in the shape of a substantially conical trapezoid is installed substantially at the center of the bottom section of an upper plate 10a. Of two kinds of reflecting faces which have different inclination angles with respect to the outer circumferential face, for instance, a first reflecting face 16b which has a moderate inclination with respect to the horizontal direction is formed on the side of the small diameter and a second reflecting face 16c which has a little sharper inclination than the first reflecting face is formed on the side of the large diameter. It is difficult to reflect heat rays sufficiently from the central section to the outside section by a reflecting face with one kind of inclination angle, but by forming the two kinds of inclination angles it is possible to reflect heat rays sufficiently from the outside section to the central section.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a heating cooker, and particularly to a heating cooker in which a heating heater is disposed in a cooking chamber and food is cooked by radiation of heat from the heating heater. .

[Prior art] A cooking device that heats food by placing a heater inside the cooking chamber is commonly used as a home oven, and an oven range that combines such an oven with a microwave oven is also becoming popular. are doing.

Fig. 6 is a schematic vertical cross-sectional view for explaining such a conventional heating cooker. In the figure, (1) is the main body of the heating cooker, and (2) is the front door that opens and closes the cooking chamber. can be,
It has configurations such as horizontal opening, top opening, or bottom opening.

(3) is a cooking room, which is formed as a space surrounded by a ceiling wall (4), a floor (5), side walls (6) on three sides thereof, and the inner wall of the front door (2). In the figure, the side wall (6) is the side wall of the rear part.

(7a) and (7b) are halogen heaters, which are respectively disposed within concave reflectors (8a) and (8b) formed on the ceiling wall (4).

Furthermore, a mica heater (9) is embedded in the floor (5) as a flat heater, and the surface is covered with stainless steel or the like to improve cleaning performance.

Reference numeral (10) denotes a food tray, which is mounted on a pedestal (11) that has a rotating function near the floor (5).

Place the food (12) on this food placing plate (
10) is heated and cooked while rotating.

[Problems to be Solved by the Invention] FIG. 7 shows the food placement tray (
10) is installed in two stages, an upper stage and a lower stage, to perform two-stage cooking of food. The two-tiered food tray is installed by using three or four legs (13) at the bottom of the upper tray (10a).
By engaging with the two edges of the lower plate (10b) so as not to shift, the lower two food trays (10)
are being set up.

In such two-stage cooking, the heat rays of the halogen heaters (7a) and (7b) on the ceiling wall side sufficiently reach the food (12a) on the upper plate (10a), but they do not reach the food (12a) on the lower plate (10, b). The upper portion 1111 (10a) does not sufficiently reach the food (12b) to block the heat rays, and the food (12b) cannot be sufficiently heated from above. In addition, the heat rays from the mica heater (9) on the floor (5) are absorbed by the food (
Although the bottom of 12b) can be sufficiently heated, the heat is absorbed by the food (12b), so 1-
The bottom of the food (12a) in the dish (10a) does not receive enough heat.

Therefore, in conventional heating cookers, when attempting to perform two-stage cooking, the bottom of the upper food (12a) and the upper part of the lower food (12b) cannot be sufficiently heated.
As a result, there was a problem in that two-stage cooking could not be performed satisfactorily.

Purpose of the Invention The present invention has been made with the aim of solving the above-mentioned problems, and its purpose is to provide a heating system that can sufficiently heat each food item from above and below when performing upper and lower cooking. The purpose is to provide cooking utensils.

[Means for Solving the Problems] In order to solve the problems mentioned above, the heating cooker according to the present invention has the following features: In addition to the first and second heaters provided in the cooking chamber, a third heater that emits heat rays toward the inside of the cooking chamber is installed at a predetermined horizontal position on the inner wall of the cooking chamber.

A heat ray reflecting means for reflecting the heat rays from the third heater toward the upper surface of the lower food placing plate is provided at the bottom of the upper food placing plate, and this heat ray reflecting means is provided on the outer peripheral surface. The first reflective surface has a substantially truncated conical shape capable of reflecting heat, and the outer peripheral surface has an inclined angle to mainly reflect the heat rays from the third heater toward the center portion of the upper surface of the lower food tray. It is characterized by comprising a second reflective surface having an inclined angle that mainly reflects the heat rays from the third heater toward a predetermined area of the upper surface outside the central portion.

[Function] According to the above configuration, by providing the heat ray reflecting means having the first reflecting surface and the second reflecting surface, the third
The heat rays from the heater are reflected by the first reflecting surface toward the center of the upper surface of the lower food tray, and the second reflecting surface reflects the heat rays from the heater toward the center of the upper surface of the food tray on the side. can be reflected toward a predetermined area outside the .

During cooking, the food tray rotates at low speed, so
The entire surface of the food on the lower food tray is heated almost uniformly by the heat ray reflecting means having the two types of reflective surfaces.

Further, since the third heater emits its heat rays toward the inside of the cooking chamber, the food on the upper side can be heated from the bottom side.

Therefore, according to the present invention, when performing two-stage cooking using two rotating plates, the food on the -1- side is heated from above by the first heater provided on the ceiling, It is heated from below by a hot wire of a third heater provided on the inner wall of the cooking chamber. Then, the heat rays from the third heater are irradiated almost uniformly from the center of the upper surface of the food on the lower side to a predetermined area on the outside by the first and second reflecting surfaces of the heat ray reflecting means. Thus, the heating is performed from above, and the heating is performed from below by a second heater provided on the floor. As a result, the foods on both the upper and lower shelves can be heated almost uniformly from above and below.

Therefore, according to the heating cooker according to the present invention, even when performing two-stage cooking, the upper and lower foods can be heated evenly, and two-stage cooking can be effectively performed.

[Example] Hereinafter, a preferred example of the cooking device according to the present invention will be described based on the drawings.

FIG. 1 is a schematic vertical sectional view of the embodiment, and the term -1, which is characteristic of the present invention, indicates the predetermined water f on the side wall of the cooking chamber (3).
A third heater is provided at the position, and a first heater is provided to reflect the heat rays of the third heater toward the food below.
and a heat ray reflecting means having a second reflector.

In this example, the third
A halogen heater (14) is used as a heater for the cooking chamber (
3) is installed at a predetermined horizontal position on the rear side wall (6).

The predetermined horizontal position of this halogen heater (14) is the upper plate (
10a) is set at a slightly lower position than the bottom surface of 10a).

A concave reflector (15) is provided near the halogen heater (14) to reflect heat rays toward the inside of the cooking chamber (3).

Next, the heat ray reflecting means, which is the second characteristic component, is attached to the bottom of the upper plate (10a) at approximately the center position. A vertical cross-sectional view and a bottom view of a heat ray reflecting plate (16) having a substantially truncated conical shape, which is a preferred embodiment, are respectively shown.

This heat ray reflecting plate (16) is connected to the halogen heater (14).
) reflects the heat rays from the inclined outer peripheral surface (16a), and the feature of the present invention is that this outer peripheral surface is provided with two types of reflectors each having a different angle of inclination. be.

In this embodiment, a first reflecting surface (16b) having a gentler inclination with respect to the horizontal direction is formed on the small diameter side of the heat ray reflector (16), and a second reflecting surface having a slightly steeper inclination than this first reflecting surface (16b) is formed on the small diameter side of the heat ray reflector (16). 2
A reflective surface (16c) is formed on the large diameter side.

In addition, the large-diameter end has a flange (
16d) is formed, and in this embodiment, a bottom portion (16e) is formed at the end on the small diameter side.

3 and 4 are diagrams showing an example of the method of attaching the heat ray reflector (16) with glue; FIG. 3 is a perspective view, and FIG.
The figures each show a schematic vertical cross-sectional view of the installed state.

An opening (17) is formed in the center of the upper plate (10a), and the flange (16d) of the heat ray reflector (16) is attached to the inner peripheral wall of the opening (17). A flange receiver (17a) is formed. Heat ray reflector (1
6) is inserted into this opening from above with the small diameter side facing downward, and the flange (16d) is inserted into the flange receiver (17a).
1 hit. A lid (18) is installed from above to cover the opening at the large-diameter end of the heat ray reflecting plate (16).

In the installed state, as shown in Figure 4, the lid (18)
E! so that the top surface of the E! has been done.

The material of this reflection plate (16) is preferably a material with high heat ray reflection efficiency, such as stainless steel.

Next, the operation of this embodiment will be explained.

First, when performing -1 lower 2nd dan 1 ri, 1111 (
10a) and the lower plate (10b) are installed in the cooking chamber (3). Then, place the food (12a) on each food tray.
and (12b) are placed.

Next, when the operator sets the two-stage cooking mode, one of the halogen heaters (7a) and (7b), the mica heater (9), and the halogen heater (14) are turned on. and starts dissipating heat.

At this time, the food placement plates (10a) and (10b) are rotated at a constant low speed to prevent the food from being burnt unevenly.

The heat rays from the halogen heater (14) are directed by the arrow (
10G), the outer peripheral surface (1
6a) and is irradiated from the top surface of the lower food product (12b).

FIG. 5 is an explanatory diagram for showing the reflection action of this heat ray reflecting plate (16), and in the figure, (100a) to (100a)
0d) indicates the heat rays from the halogen heater (14), which is the third heater. Heat wire (100a)
is reflected at the upper stage position of the second reflective surface (16c), and is reflected toward the outer region of the lower stage food product (12b) (not shown). The heat rays (100b) are reflected at the lower position of the second reflective surface (16c) and are reflected to the lower food (12b).
The light is reflected toward an area slightly closer to the center than the outer portion of the . Furthermore, the heat ray (100c) is connected to the first reflective surface (16b
), but since this first reflecting surface (16b) has a gentler inclination angle with respect to the horizontal direction than the second reflecting surface (16c), the heat ray (100c) is reflected from the lower side. The reflected light reaches the center of the upper surface of the food item (12b) sufficiently.

That is, when the reflective surface has one type of inclination angle, for example, when it is formed with only the same inclination angle as the second reflective surface (16c) as shown by the broken line in the figure, the heating wire (100c)
) is reflected in the direction of the heat line (200C) shown by the broken line. Therefore, heat rays are not sufficiently reflected to the central portion of the lower food (12b). Therefore, in order to sufficiently reflect the heat rays toward the center of the food using a reflecting surface having one type of inclination angle, the outer circumferential surface (16a) of the heat ray reflecting plate (16) must be formed with a gentler inclination.

However, if the angle of inclination is gentle enough to allow the heat rays to be sufficiently reflected to the center of the lower food (12b), the heat rays will not be sufficiently reflected to the outer region of the food. .

In addition, if the second reflecting surface (16c) is formed with the same inclination angle as the illustrated second reflecting surface (16c), in order to reflect the heat rays to the center of the lower food (12b), the outer circumferential surface (16a) must be extended further downward. There is a need to.

However, if the heat ray reflecting plate (16) is formed to protrude too far downward, a problem arises in that the height of the food placed on the r plate (10b) is restricted.

In this way, when the outer circumferential surface (16a) is formed at one type of inclination angle, it is difficult to reflect the light sufficiently evenly to the area extending from the central area to the outer area of the lower food item (12b). Although it is difficult, as in this example, the first angle of inclination of two types is
By forming the reflective surface (16b) and the second reflective surface (16c), it is possible to sufficiently reflect heat rays from the outer region to the central region of the lower food product (12b).

Furthermore, the upper plate (10a)
Even if the length of the heat ray reflector (16) that protrudes downward from the bottom of the bottom food item (16) is shortened by, for example, 1 as shown in the figure, it will still be possible to
Heat rays can be reflected to the central part of 2b).

Therefore, the permissible height range of the food placed on the lower plate (10b) is expanded.

Furthermore, in this embodiment, the heat ray reflecting plate (16) is attached to the upper plate (10).
Since it is removably attached to (a) and is configured in a cup shape, it can be used as a container such as a measuring cup when it is not being used as a reflector, such as before the start of cooking.

In addition, the halogen heater (14) uses its hot rays to
Since the area near the halogen heater (14) at the bottom of the upper plate (10a) is also heated, almost the entire surface of the upper food (12a) is heated from below by the rotation of the upper plate (10a).

Therefore, according to this embodiment, the upper food (12a) is
It is heated from above by either the halogen heater (7a) or (7b), and it is heated from below by the halogen heater (14). And the lower food (12b)
are the first and second reflecting surfaces (16) of the heat ray reflecting plate (16).
It is heated from above by the reflected heat rays from b) and (16c), and from below by the mica heater (9). In this way, the foods on both sides are evenly heated and cooked from the top direction.

In addition, in this embodiment, the following are provided in the cooking chamber (3):
Halogen heaters (7a) and (7) which are first heaters
b) The energization of the mica heater (9), which is the second heater, and the halogen heater (4), which is the third heater, is switched by a control unit (not shown) according to the operator's selection of one mode. be controlled.

The rated power consumption of each of the above heaters is as follows. When the second and third heaters are used at the same time, the power is distributed to about 1,200W. In this embodiment, the first heaters (7a) and (7) are used.
b) are respectively ll0W.

The mica heater (9), which is the second heater, has a temperature of 250~
300 W, and the third heater, the No. 10 Gen heater (14), is set to 700 W as the highest power. The reason why this halogen heater (14) has the highest power consumption is that it is used to heat the upper food (12a).
) and the lower food (12b) need to be sufficiently heated from below and above, respectively.

Furthermore, the heating cooker according to the present invention is not limited to two-stage cooking, and it is of course possible to perform heating cooking by installing only the lower plate (10b). The halogen heater (14), which is a heating heater, is not energized, and the food is heated and cooked from below by the first heater and the second heater, as in the conventional apparatus. Furthermore, it is also possible to apply the present invention to a cooking device that is an oven with a microwave oven function.

[Effects of the Invention] As explained above, according to the heating cooker according to the present invention, when cooking food in two stages on the upper 62 food placement plates, the cooking device provided on the inner wall of the cooking chamber. A third heater and a heat ray reflecting means having first and second reflective surfaces that change the direction of reflection of the heat rays of the heater and reflect the heat rays from the heater to the food below, respectively, cause each of the foods below to be directed upward. It is also possible to sufficiently heat the food from below, and in particular, it is possible to sufficiently reflect the heat rays to the central region of the food below by the first reflecting surface 1-2. . Therefore, it is possible to heat the upper and lower foods evenly.

[Brief explanation of the drawing]

FIG. 1 is a schematic vertical cross-sectional view of an embodiment of a heating cooker according to the present invention, FIGS. 2(A) and (B) are a vertical cross-sectional view and a bottom view showing an embodiment of a heat ray reflecting means, and FIG. Fig. 4 is a schematic vertical sectional view showing how the heat ray reflector is installed, Fig. 5 is an explanatory diagram of the reflection action of the heat ray reflector, and Fig. 6 is a perspective view showing how to install the heat ray reflector. A schematic vertical cross-sectional view of a conventional heating cooker,
FIG. 7 is a schematic vertical cross-sectional view for explaining the problems of the conventional heating cooker. In the figure, (1) is the heating cooker body, (2) is the front door, (3) is the cooking chamber, (4) is the ceiling wall, (5) is the floor, and (6) is the cooking chamber.
) is the side wall, (7a), (7b), (14) are halogen heaters, (8a), (8b), (15) are concave reflectors, (
9) is a mica heater, (10) is a food tray, (12)
is food, (16) is a heat ray reflector, (16b) is the first
The reflective surface (16C) is a second reflective surface. In addition, in the figures, the same reference numerals indicate the same or equivalent parts. Agent: Patent attorney Masuo Oiwa (2 others) 16: Kinuta) Reflection staff (A) +66 Wood spirit map (B) Awn, '1 anti-surplus 6 sets 4 large scales ■ Ne T diagram 2 Figure 3 Diagram ``+n+y shape Σho also slight shoulder length front view Figure 4
Kawaishi q Figure 5

Claims (1)

[Claims] (1) Two upper and lower food trays can be installed in the cooking chamber.
In a cooking device that cooks food using heat rays from first and second heaters respectively provided on the ceiling and floor of the cooking chamber while rotating the food placing plate, the cooking chamber includes: a third heater installed at a predetermined horizontal position on the inner wall and emitting heat rays toward the inside of the cooking chamber; and reflecting the heat rays from the third heater toward the food on the lower food tray. and a heat ray reflecting means provided at the bottom of the upper food tray, the heat ray reflecting means having a substantially truncated conical shape capable of reflecting heat rays on an outer circumferential surface, and the outer circumferential surface being connected to the third heating plate. a first reflective surface having an inclined angle that reflects the heat rays from the heater primarily toward the center portion of the upper surface of the lower food tray; and a predetermined upper surface mainly outside the center portion of the lower food tray. A heating cooker comprising: a second reflective surface having an inclined angle that reflects light toward a region.