JPH0132407B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a so-called forced hot air circulation heating cooking device that is equipped with a circulation fan that sends air heated by gas combustion into a heating chamber and uniformizes the temperature inside the heating chamber. A representative example of a conventionally commercialized gas oven will be explained based on FIGS. 1a and 1b. In the figure, there is a heating chamber 4 in a gas oven 1 in which a heated object 3 placed on a saucer 2 is heated. At the rear of the heating chamber 4, there is a passage chamber 6' for air heated by the gas combustion burner 5 of the combustion chamber 6, and a circulation fan 7 that sends the heated air into the heating chamber 4 and makes the air in the heating chamber 4 uniform. There is a ventilation chamber 8 in which The circulation fan 7 is rotated by a motor 9, and the blades 10 are used to suck heated air from the combustion passage chamber 6' into the blowing chamber 8 through the ventilation port 11 and send it out to the heating chamber 4 through the suction port 12 to the heating chamber 4. On the other hand, the blades 13 are used to circulate air from the heating chamber 4 through the air inlet 14 to the blowing chamber 8 through the suction outlet 12 and back to the heating chamber 4. An exhaust port 15 is provided in the upper part of the outer shell for discharging the air circulating in the heating chamber 4 to the outside. In the conventional structure described above, when the circulation fan 7 is rotating, it always sucks in air from the combustion passage chamber 6' and sends the air into the heating chamber 4, which increases the air pressure in the heating chamber 4 and causes it to flow from the upper exhaust port 15. Hot air is exhausted. Therefore, there were disadvantages of poor thermal efficiency and high temperature at the upper part of the exhaust port. As an alternative to the above conventional example, there is a method in which a combustion passage chamber 6' is provided between the heating chamber 4 and the blowing chamber 8 (Japanese Patent Application Laid-Open No. 115974/1983), and an exhaust port 15 is connected to the blowing chamber 8.
Although there are some that communicated with the other (Utility Model Application Publication No. 49-12075), all of them had the same drawbacks. The present invention solves the above-mentioned conventional drawbacks, and aims to provide a highly safe gas oven that has a short rise time to a set temperature, saves time and energy, and has a low exhaust temperature. The heating cooker of the present invention includes a heating chamber that stores an object to be heated, an outer shell portion that covers the heating chamber, a heating means that heats the inside of the heating chamber, and an air that is heated by the heating means and that supplies the air heated by the heating means to the heating chamber. a circulation fan that uniformizes the temperature in the heating chamber while feeding the heating chamber;
An air blowing chamber that accommodates the circulation fan, an air outlet and an air inlet formed in a partition plate provided between the air blowing chamber and the heating chamber, an exhaust port formed in the outer shell, and an air outlet in the heating chamber. It is equipped with an exhaust guide for guiding a part of the circulated air to the exhaust port, and has a configuration in which the tip of the exhaust guide is located near the upper part of the intake port and faces upstream, so that the air rises quickly.
Moreover, it has a large energy-saving effect with low fuel consumption. An embodiment of the present invention will be described above based on the drawings. In FIG. 2, an exhaust guide 16 is provided to guide a part of the air circulating in the heating chamber 4 to an exhaust port 15 formed in the outer shell 1, and its tip 17 is provided.
is shown facing the heating chamber 4 side above the air intake port 14 provided in the partition plate between the heating chamber 4 and the ventilation chamber 8, that is, the upstream side of the air flow. With this configuration, the air flow in the gas combustion burner 5 in the combustion chamber 6 is shown in b of FIG.
The combustion gas passes through the combustion passage chamber 6', flows into the ventilation chamber 8 through the vent 11, and is circulated through the circulation fan 7.
is fed into the heating chamber 4, and a part of it is discharged to the outside through the exhaust guide 16. At this time, the passage areas of the vent 11, the blower outlet 12, the intake port 14, and the exhaust guide 16 are determined experimentally so that an amount corresponding to the amount of combustion gas that has flowed into the blower chamber 8 is exhausted. Next, as shown in FIG. The pressure inside the chamber 8 decreases, and the amount of air flowing from the heating chamber 4 into the ventilation chamber 8 through the intake port 14 increases, and conversely, the exhaust guide 1 increases by that amount.
6, the amount discharged to the outside is reduced. That is, in the ventilation chamber 8, the suction force of the circulation fan 7 acts on both the vent 11 from the combustion passage chamber 6' and the intake port 14 from the heating chamber 4, but during gas combustion, the suction force from the circulation fan 7 Since the inflow amount increases, the suction force to the intake port 14 decreases, and when gas combustion is off, the inflow pressure from the vent port 11 disappears, so the suction force to the intake port 14 increases, and the suction force to the intake port 14 decreases. Since the above-mentioned suction force also acts on the distal end 17 of the exhaust guide 16 provided in the upper part of the vicinity, it can be considered that the amount of gas discharged to the outside through the exhaust guide 16 decreases. As is clear from the above explanation, when the gas combustion burner 5 of the oven body is first ignited and until the temperature inside the heating chamber 4 reaches the set temperature, only the amount of combustion gas generated during combustion enters the heating chamber 4. A part of the circulating air in the heating chamber 4 is exhausted to the outside through the exhaust port 15, but when the set temperature is reached and the gas combustion burner 5 is turned off, the circulating air in the heating chamber 4 is no longer exhausted. Experimental results comparing the cooking device of the present invention with a conventional example are shown in the table below.

[Table] As shown in the above experimental results, the following effects are obtained according to the present invention. (b) Significant reduction in gas consumption can be achieved. (b) The temperature of the exhaust section decreases significantly. This greatly alleviates the drawback of conventional devices, which had high exhaust temperatures that made the kitchen hot in the summer, making them difficult to use. Also, it can be installed in a wider range of areas in the kitchen. (c) The start-up time is faster, saving time and energy. In addition to the above, there are the following effects. (d) When the gas combustion burner is off, the hot air inside the heating chamber is not discharged, so there is little temperature drop inside the heating chamber, and therefore the temperature difference between on and off is reduced, which improves cooking performance, especially for cakes and sweets. will be significantly improved. In the above explanation, the heating chamber is followed by the ventilation chamber 8 and the combustion passage chamber 6', but it goes without saying that even if this order is changed and the heating chamber 4 is followed by the combustion passage chamber 6' and the ventilation passage chamber 8, the same effect will be obtained. .

[Brief explanation of drawings]

1A and 1B are a side sectional view and a plane sectional view of a conventional gas oven, and FIGS. 2A, 2B, and 2C are a side sectional view and a plane sectional view of a gas oven according to an embodiment of the present invention. 1... Gas oven, 3... Item to be heated, 4...
Heating chamber, 5... Gas combustion burner (heating means), 6
... Combustion chamber, 7 ... Circulation fan, 12 ... Air outlet, 14 ... Intake port, 15 ... Exhaust port, 16 ...
Exhaust guide.

Claims (1)

[Claims] 1. A heating chamber that stores an object to be heated, an outer shell that covers the heating chamber, a heating means that heats the inside of the heating chamber, and a heating chamber that sends air heated by the heating means into the heating chamber and cools the inside of the heating chamber. A circulation fan that uniformizes the temperature, a blower chamber that accommodates the circulation fan, an air outlet and an intake port formed on a partition plate provided between the blower chamber and the heating chamber, and an air intake port formed on the outer shell. an exhaust port, and an exhaust guide that guides a part of the air that has circulated in the heating chamber to the exhaust port, and a tip of the exhaust guide,
A cooking device characterized in that the partition plate faces the heating chamber side above the air intake port.