JPH0282009A - Baking cooker - Google Patents

Abstract

PURPOSE:To heat a food deeply and scorch its surface evenly at the same time by providing a gas infrared ray burner the heat radiation plate of which consists of an outer circumferential red heat section, inside red heat section connected to the outer circumferential red heat section, and non-red heat section which is surrounded by both red heat sections. CONSTITUTION:A heat radiation plate 4 is constituted with an outer circumferential red heat section 22 which has many combustion holes 8 in band shape arranged along the outer circumference, inside red heat section 24 which has many combustion holes surrounded by a chain line 23 with one dot between the lines on its both sides arranged, intermediate non-combustion section 20 installed between the outer circumferential red heat section 22 and inside red heat section 24 but without combustion holes 8, and central non-combustion section 21 of rhombic shape installed inside of the inside red heat section 24. When a gas infrared ray burner 3 burns, the outer circumferential red heat section 22 and inside red heat section 24 burn to be red-heated. At this time if the inside red heat section 24 is provided in the heat radiation plate in addition to the outer circumferential red heat section 22 with the shape and size of the inside red heat section varied as needed it is possible to obtain uniform heat distribution on the face of a grill on which a food to be cooked is placed.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a cooking appliance in which a heat radiating plate of a gas infrared burner having a large number of combustion holes is provided facing the food to be cooked.

Conventional technology Conventional firing cookers of this type are shown in FIGS. 3 to 6.

The grilling cooker 1 is equipped with a gas infrared burner 3 in the upper part of the oven interior 2, and a heat radiating plate 4 made up of a plurality of sheets making up the gas infrared burner 3 is placed facing the grill 6 on which the food to be cooked in the oven interior 2 is placed. The secondary air required for combustion by the gas infrared burner 3 is taken in from the lower front opening 6 and the combustion exhaust gas is discharged from the exhaust lower.

The gas 4 supplied to the gas infrared burner 3 burns on the surface of a large number of combustion holes 8 provided in the heat radiating plate 4, and the heat radiating plate 4 is heated red-hot by the combustion heat and emits radiant heat. The emitted radiant heat is used as a cooking device 1 for cooking food placed on a gridiron 5.

Therefore, the outer periphery of the grill 6 on which the food to be cooked in the cooking device 1 is placed is cooled by the natural convection air flow.

It is cooled by heat absorption by the walls of the interior 2, or because the central part of the grill is not easily cooled, the entire surface of the heat radiant plate 4 of the gas infrared burner 3 is uniformly heated to a red-hot temperature, and the food is cooked uniformly. The center of the gridiron 5 is not heated properly, resulting in burnt and uneven cooking. In the above configuration, the gas infrared burner 3
The gas infrared burner 3 shown in FIGS. 4 and 6 is used to ensure that the radiant heat emitted from the heat radiating plate 4 uniformly irradiates the entire surface of the grill 6 on which the food is placed to prevent uneven cooking. Efforts have been made to ensure that food is baked uniformly by considering the shape of the red-hot portion of the heat radiating plate 4, but each method has its own problems.

FIG. 4 shows a conventional gas infrared burner 3 used in this type of cooking device 1. The heat radiation plate 4 is composed of two identical ceramic plates, and includes a heated red-hot section 9 having a large number of combustion holes 8 in the outer layer and a central portion 10 surrounded by a dashed line having a large number of combustion holes 8. It is comprised of a heating red-hot section 11 and a section 12 without combustion holes.

When the gas infrared burner 3 burns, the heating red-hot part 9 of the outer layer of the heat radiation plate 4 and the heating red-hot part 11 provided in the center part are heated to red-hot heat.

FIG. 6 shows a conventional gas infrared burner 3 used in this type of cooking device 1. The heat radiation plate 4 has a large number of combustion holes 8
A plurality of rectangular ceramic plates provided with are arranged in a rectangular shape around the outer periphery, and a separate part 13 without combustion holes 8 is provided in the center to create a similarly rectangular space. When the gas infrared burner 3 burns, the rectangular outer circumferential heat radiating plate 4 is heated to red heat.

Problems to be Solved by the Invention However, in the configuration of the gas infrared burner of the conventional example I shown in FIG.
When the heating red-hot part 9 of the outer layer and the heating red-hot part 11 provided in the central part 10 are heated red-hot and the food is cooked by radiant heat, the radiant heat of the heating red-hot part 11 provided in the central part 1° is locally heated. Heating red-hot part 11 that gives a lot of radiant heat to the food being cooked
The problem is that the surface of the food that is being cooked directly under the container will burn before the heat is sufficiently transmitted to the inside, meaning that the surface of the food will be burnt, but the inside will be half-cooked and good cooking performance will not be obtained. Ta.

Father, in the configuration of the conventional gas infrared burner shown in Figure 6,
When the gas infrared burner 3 burns, the heat radiant plate 4, which has a rectangular outer periphery, is heated to red heat, and when the food is cooked by radiant heat, it is heated only by the radiant heat from the outer periphery, so there is no heat inside the food. Although sufficient heat is transmitted, the surface of the food that faces the center of the gas infrared burner is less likely to burn than the outer portion, and good cooking performance cannot be obtained.

The present invention has been made to solve such conventional problems, and an object of the present invention is to provide a cooking device that has good cooking performance such that sufficient heat can pass through to the inside of the food to be cooked, and the surface can be charred evenly and evenly. do.

Means for Solving the Problems In order to solve the above problems, the baking cooker of the present invention includes a gas infrared burner having a heat radiation plate using a ceramic plate with a large number of combustion holes, and facing the food to be cooked. The red-hot part of the heat radiating plate of the gas infrared burner is provided on the upper surface of the cooking chamber, and the red-hot part is connected to the outer red-hot part provided along the outer edge of the path in the heat radiating plate and the inner red-hot part through the non-red-hot part inside the outer red-hot part. The above-mentioned red-hot parts are connected in part or in multiple parts, and
A plurality of uneven portions are provided on the surface of the non-red-hot portion.

According to the above-described structure, the heat radiating plate of the gas infrared burner includes an outer red-hot part provided along the outer edge of the path, an inner red-hot part connected to the outer red-hot part in part or in a plurality of parts, and an inner red-hot part connected to the outer red-hot part, Consists of a non-red-hot area surrounded by a red-hot area. When the gas infrared burner burns, radiant heat is emitted from both the red-hot parts.

By combining the shapes and sizes of the two red-hot parts as necessary, it is possible to obtain uniform heat distribution on the surface of the gridiron on which the food is placed.

On the other hand, when the gas infrared burner burns, the non-red-hot part
The surface temperature rises due to heat conduction from the surrounding red-hot parts. Along with this, the surface of the non-red-hot part emits far-infrared rays that are easily absorbed by the food being cooked. Since the surface of the non-red-hot part is provided with a plurality of uneven parts, the surface area is increased several times compared to a case where the surface is flat. Therefore, the amount of far infrared rays emitted from the surface will also increase, and this far infrared rays will sufficiently transmit heat to the inside of the food.

Embodiments Hereinafter, embodiments of the present invention will be described based on the accompanying drawings. Note that parts having the same functions as those in the prior art are given the same numbers and explanations will be omitted.

In FIGS. 1 to 3, a baking cooker 1 is provided with a gas infrared burner 3 having a heat radiation plate 4 held by a holding frame 14 on the upper surface of the interior 2 facing the food to be cooked. It has a toothless molded product 16 and a fitting hole 16 for the heat radiating plate 4, and a tip 1 is provided at the periphery of the fitting hole 160 for inserting the heat radiating plate 4.
8 is pressed and clamped with the open press molded product 17, and the fitting hole 16 is
Two heat radiating plates 4 of the same shape made of ceramic plates are press-fitted with gas seal packings 19 wrapped around the sides. The heat radiation plate 4 includes an outer red-hot part 22 in which a large number of combustion holes 8 are arranged in a band shape along the outer periphery, an inner red-hot part 24 surrounded by a dashed line 23 in which a large number of combustion holes are arranged, and a combustion hole 8. It is composed of an intermediate non-combustion section 20 which is installed between an outer peripheral incandescent section 22 and an inner incandescent section 24, and a substantially diamond-shaped central non-combustion section 21 which is installed inside the inner incandescent section 24.

The rectangular outer red-hot part 22 has a shape in which the band width of the red-hot surface is narrower at the central part 221L of the long side, and the width of the band of the red-hot surface becomes wider toward the end part 22b, and the inner red-hot part 24 is approximately rhombic in shape with a constant red zone width W,
Both the outer peripheral and inner red-hot parts 22 and 24 are an intermediate non-combustion part 2o and a central non-combustion part 21, in which part or multiple parts are connected.
A plurality of concave and convex portions are provided on the surface so that the cross section is wavy (FIG. 2(b)). Furthermore, the heat radiation plates 4 are of the same type and are mounted symmetrically on the same plane, forming one gas infrared burner 3.

In the above configuration, when gas is supplied to the gas infrared burner 3 and combusted, the outer red-hot part 22 and the inner red-hot part 24 of the ceramino fluoride heat radiating plate 4 burn and become red-hot. The surface temperature of both of these red-hot parts is as high as about 00°C to 900°C, and radiant heat is emitted from here. The inside of the refrigerator 2 is in contact with the outside air through the outer case, and the temperature distribution between the center and the periphery of the grill 6 is higher in the center due to the natural convection air flow that releases combustion exhaust gas. The periphery becomes lower.

In order to make the temperature distribution uniform in this state, the inner red-hot part 24
The constant red hot area width W is made as narrow as possible, and the inner red hot area 2
4. Reduces the amount of radiant heat.

That is, by making the temperature distribution uniform on the surface of the gridiron 5 on which the food to be cooked in the refrigerator interior 2 is placed, the surface of the food to be cooked will not be partially burnt or unburned.

Further, the intermediate non-combustion section 20 surrounded by the outer circumferential red-hot section 22 and the inner red-hot section 24 and the intermediate non-combustion section 21 located inside the inner red-hot section 24 are formed by the gas infrared burner 3 being supplied with gas and burned. When it is in use, it is heated by heat conduction from the red-hot parts of the surrounding area and by the external flame generated in the combustion hole 8. Also, the double-valve combustion section 20
．． Since the surface of 21 is provided with a plurality of irregularities, the heated exhaust gas is more likely to collide with each other than when the surface is a terminal end.
The surface temperature increases further. In addition, both valve combustion section 20.2
1 is surrounded by red-hot parts on all sides, so no matter how the flow of exhaust air changes, it will always be heated. Therefore, the surface temperature of the double-valve combustion parts 20 and 21 is also lower than that of the red-hot part, but it rises to a certain extent (approximately 100 to 200 degrees Celsius). Far-infrared rays are emitted that conduct heat well inside the body. Furthermore, compared to a case where the surface of the double-valve combustion section 20.21 is flat, the surface area increases by providing a plurality of irregularities, so the amount of far infrared rays emitted from the surface of the double-valve combustion section 20.21 also increases. increase That is, by emitting a large amount of far infrared rays from the heat radiating plate 4 as described above, the surface of the food to be cooked is not only scorched uniformly, but also sufficient heat is transmitted to the inside, resulting in good cooking performance. It will be done.

In addition, since the heat radiation plate 4 is constructed by mounting two divided ceramic plates of the same type (same mold) on the same plane, the number of parts is reduced and the number of processing steps is reduced.

Assembly man-hours can also be reduced, making it possible to reduce costs.

In this embodiment, the surface of the non-combustion portion is provided with irregularities so as to have a wavy cross section, but the same effect can be obtained even if a plurality of hemispherical cylinders, polygonal columns, etc. are provided on the surface.

Effects of the Invention As described above, the cooking device of the present invention provides the following effects.

(1) When the gas infrared burner burns, in addition to the outer periphery and red-hot part, an inner red-hot part is provided in the heat radiating plate by changing the shape and size as necessary and combining them.
Since it is now possible to obtain uniform heat distribution on the surface of the gridiron on which the food is placed, the surface of the food will not burn unevenly and good cooking performance can be obtained.

When a gas infrared burner burns, the surface temperature of the non-red-hot parts rises due to heat conduction from the red-hot parts surrounding the heat radiating plate. Along with this, the surface of the non-red-hot part emits far-infrared rays that are easily absorbed by the food being cooked. Since the surface of the non-red-hot part has multiple uneven parts, the surface area increases several times compared to when the surface is flat, and therefore the amount of far infrared rays emitted from the surface also increases. This large amount of far-infrared rays provides good cooking performance in that sufficient heat is transmitted to the inside of the food being cooked.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of a firing cooker in an embodiment of the present invention,
Figures 2 (a) and (b) are a plan view and a sectional view of the same essential parts of the gas infrared burner of the same embodiment, Figure 3 is a sectional view of a conventional firing cooker, and Figure 4 is a conventional gas infrared burner. FIG. 5 is a plan view of the conventional example H gas infrared burner. 1... Firing cooker, 2... Interior, 3.
...Gas infrared burner, 4...Heat radiation plate,
5...grill, 8...combustion hole, 2o.
...Middle non-burning part, 21...Central non-burning part, 22...Outer red heat diagram, 24...Inner g
4 [1 red hot part. Name of agent Patent attorney Shigetaka Awano Haga 1 person 1 Figure 4 Heat #1 Kenkyo Figure 2 (α) Figure Figure

Claims (1)

[Claims] A gas infrared burner having a heat radiation plate made of a ceramic plate with a large number of combustion holes is installed on the upper surface of the cooking chamber facing the food to be cooked, and the red-hot part of the heat radiation plate of the gas infrared burner emits heat radiation. It has an outer red-hot part provided along the outer edge of the road in the board, and an inner red-hot part provided inside the outer red-hot part via a non-red hot part, and both of the red-hot parts are connected in part or in multiple parts. , and a baking cooker, wherein a plurality of uneven parts are provided on the surface of the non-red-hot part.