JPH0453270Y2 - - Google Patents

Description

[Detailed description of the invention] [Industrial field of application and overview of the invention] The present invention relates to a food heater, particularly a type of food heater that heats food by blowing hot air onto the food. , no matter which part of the food placement surface provided in the heating chamber the food is placed and heated,
Hot air is uniformly blown onto the plurality of foods, thereby preventing variations in the baked state of each food.

[Prior Art and its Problems] As a type of heater that heats food by blowing hot air onto the food, there is a conveyor type oven as shown in FIG. 4, for example.

Above and below the net-shaped conveyor 10 running in the heating chamber 1, there are hot air blowing tubes 21, 21 (in this case, rectangular tube-shaped ) are provided, and furthermore, a large number of discharge openings 23, 23 are bored in the mutually opposing plane portions of these hot air blowing tubes 21, 21.
Incidentally, the flat portion in which the discharge openings 23, 23 are formed serves as a diffusion plate 28, which will be described later.

Further, the back wall 13 of the heating chamber 1 is provided with suction ports 15, 15 for sucking the air from the heating chamber 1, and these suction ports 15, 15 and the hot air blowing tubes 21, 21 described above are connected to each other. A heater 17 and a fan 18 are provided in the ventilation passage 20 that connects the interior space of the vehicle.

In this device, as shown in the figure, food A is placed on a net-like conveyor 10 and a heater 17 is placed on the food A.
When the fan 18 is operated, the circulating air heated and heated by the heater 17 is sent from the fan 18 into the upper and lower hot air blowing cylinders 21, 21.
The circulating air is passed through a diffusion plate 28 formed on the surface of the hot air blowing tubes 21, 21 on the conveyor 10 side.
It flows out from the discharge openings 23, 23 and heats the foods A, A placed on the top surface of the conveyor 10, which serves as the food placement surface.

However, with the above conventional method, there was a problem in that if the placement positions of the foods A, A on the food placement surface were different from each other, the baked state of each of the foods A, A would vary. .

This is because, in the above-mentioned conventional device, the amount of hot air ejected from each of the discharge openings 23, 23 of the diffuser plate 28 is not constant between the respective discharge openings 23, 23.

That is, in the case of the conventional device, the circulating air sent from the fan 18 to the upstream inlet 69 of the hot air blowing tube 21 is located opposite to the upstream inlet 69 in the hot air blowing tube 21. It advances so as to collide with the downstream end wall 29, increasing the pressure in that part. Therefore, the hot air blowing tube 21
The pressure distribution within the tube gradually increases and is not constant as it goes from the inlet section 69 on the upstream side to the tip section 29 on the opposite side. For this reason, the amount of circulating air ejected from the discharge openings 23 located on the downstream side where the air pressure is high is larger than that emitted from the discharge openings 23 located in other parts, and the amount of circulating air is ejected from the respective discharge openings 23, 23. The amount of hot air becomes inconsistent between these discharge openings 23, 23. That is, the amount of hot air blown onto each of the foods A, A changes depending on the placement position of each of these foods A, A, and variations occur in the baked state of each of these foods A, A.

[Technical Problem] The present invention has been made in view of the above-mentioned points. A large number of discharge openings 23 are disposed on opposite sides of the food placement surface.
23, and the circulating air is sent in parallel to the food placement surface and then blown out to the food placement surface side via the diffusion plate 28. In order to prevent variations in the baked state of the foods A, A even if the placement positions of the foods A, A on the food placement surface are not constant, holes are provided in the diffusion plate 28. The amount of circulating air discharged from each discharge opening 23, 23 is
The technical problem is to make the discharge uniformity between the respective discharge openings 23, 23.

[Means] The technical means of the present invention for solving the above problem is as follows: ``Inclining the diffusion plate 28 so that its downstream end side is farther away from the food placement surface than its upstream end side, and A rectifier plate 62 protruding from the side opposite to the food placement surface is provided near the upstream end to guide the circulating air toward the diffusion plate, and each discharge opening 23 provided in the diffusion plate 28, 23 or in the vicinity thereof, an air guide plate for guiding circulating air toward the food placement surface side is protruded.

[Effect] The above technical means works as follows.

Circulating air sent from the upstream side passes through the diffusion plate 28
When it reaches the upstream end of the circulating air, it collides with the rectifier plate 62 facing the diffusion plate 28 from the side opposite to the food placement surface, thereby guiding the circulating air toward the diffusion plate 28 side. Then, the circulating air is transferred to the diffusion plate 28.
It flows toward the downstream end side as if crawling along the surface of the river.

Then, since the downstream end of the diffusion plate 28 is inclined so as to be farther from the food placement surface than the upstream end, the circulating air flowing downstream along the diffusion plate 28 first flows to the upstream side. Air is ejected from the discharge openings 23, 23 located there, and the remaining air is sequentially ejected from the discharge openings 23, 23 located downstream thereof. That is, the rectifying action of the rectifying plate 62 and the diffusion plate 2
8, the discharge opening 2 is located on the upstream side compared to the discharge openings 23, 23 located on the downstream end side.
The blowout of air from 3 and 23 is promoted.

As a result, the difference in the amount of air discharged from the discharge openings 23, 23 located on the upstream side where air pressure is low and the discharge openings 23, 23 located on the downstream side where air pressure is low becomes small, and the circulation from each discharge opening 23, 23 is reduced. The amount of air ejected is made uniform between these respective discharge openings 23, 23.

Further, the discharge openings 23 and 2 formed in the diffusion plate 28
The circulating air flowing into the discharge openings 23, 23
The direction of the flow is corrected by an air guide plate projecting from the edge of the container, so that the circulating air flows toward the food surface.

[effect] The present invention has the following unique effects.

Each discharge opening 23, 23 bored in the diffusion plate 28
The amount of circulating air emitted from each discharge opening 23,
23, so even if the placement position of foods A, A on the food placement surface changes, these foods A,
An equal amount of hot air is blown onto A, so that there will be no unevenness in the baking of these foods A and A.

[Example] Next, an example of the present invention described above will be described in detail with reference to the drawings.

As shown in FIGS. 1 and 2, the conveyor 10 that runs across the heating chamber 1 has drive rollers 3
1 and a driven roller 32, and the driving roller 31 is configured to be rotated by a motor (not shown).

In this device, only the bottom surface of the food A is heated with hot air, and the top surface of the food A is heated by heat-generating heaters 25, 25, which will be described later. Therefore, above the conveyor 10 in the heating chamber 1, heat generating heaters 25, 25 are arranged, and further above the heat generating heater 25, a hot wire having a large number of through holes 12, 12 is provided. A reflecting plate 11 is provided.

On the other hand, below the conveyor 10, hot air generating heaters 26, 26 for heating the hot air blown onto the foods A, A are disposed, and at an upper adjacent portion of the hot air generating heaters 26, 26, Juice receiving troughs 27, 27 are located parallel to these.

Below the hot air generating heaters 26, 26, as shown in FIG.
A diffuser plate 28 with a cutout 3 is provided, and the diffuser plate 28 is inclined so as to become lower as it goes from the rear of the appliance B toward the front door 19. Further, the discharge opening 2 cut in the diffusion plate 28
An upright wall 38 for adjusting the direction of air blowing and a hanging wall 39 for taking in air upward are protruding from the upper and lower parts of the front edges of Nos. 3 and 23, respectively. This corresponds to the air guide plate that guides the flow of circulating air toward the food placement surface as described in the technical means section. Furthermore, the discharge openings 23, 23 bored in the diffusion plate 28 are arranged at a higher density on the upstream side closer to the air inlet 61, which will be described later. ，
This is to correct the tendency for the amount of air blown out from 23 to decrease. Further, a rectifier plate 62 is provided at a lower opposing portion of the diffuser plate 28 in the vicinity of the air inlet 61, and the hot air in this area is forced in the direction of the diffuser plate 28.
The tendency that the amount of air blown out from the discharge openings 23, 23 located on the upstream side tends to be lower is corrected.

Further, an upstream end of the lower space 46 of the diffusion plate 28,
That is, the air inlet 61 is connected to the discharge side 44 of the fan 42 which is arranged in isolation at the rear side of the heating chamber 1, and the suction port 43 of the fan 42 is arranged at the upper part of the heating chamber 1. A space 47 above the heat ray reflecting plate 11 that reflects the heat rays of the heater 25 downward.
is connected to.

Next, the operation of the above embodiment will be explained.

When a start switch (not shown) is turned on, the fan 42 and the conveyor 10 begin to drive, and the heat generating heaters 25 disposed above and below the conveyor 10 start to drive.
The hot air generating heaters 26, 26 begin to generate heat.

When the fan 42 is driven, the circulating air in the heating chamber 1 is circulated through the heating chamber 1 → the through hole 12 of the heat ray reflection plate 11 → the space 47 above the heat ray reflection plate 11 → the suction port 43 of the fan 42 → the discharge side 44 of the fan 42 From diffuser plate 28
from the lower space 46 of the diffuser plate 28
The discharge opening 2 is guided by the hanging walls 39, 39 of the
3, 23, and the direction of the flow is corrected to be perpendicular to the surface of the conveyor 10 by the upstanding walls 38, 38 provided above the discharge openings. The circulating air whose flow direction has been corrected is heated and heated by the hot air generation heaters 26, 26, and then flows into the juice receiving troughs 27, 27.
The above-mentioned net-shaped conveyor 1 passes through the mutual gap of
0, and at this time the bottom surface of food A is heated.

On the other hand, the upper surface of the foods A, A placed on the conveyor 10 is heated by the heat generating heaters 25, 2 located above.
5.

In this state, the conveyor 10 continues to run at a low speed, and when the foods A and A finish passing through the heating chamber 1 and are delivered to the tray 46, the foods A and A are completely baked and the cooking is completed. becomes.

In the case of the above embodiment, the diffusion plate 28
Since the fan 42 is tilted lower toward the door 19 side, the amount of air that directly enters the discharge openings 23, 23 among the circulating air sent from the fan 42 increases.
Therefore, the flow rate of the air coming out of each discharge opening 23, 23 is made more uniform compared to the conventional system described above, in which air accumulates in the deep part of the tip of the lower space 46 of the diffuser plate 28 and increases the internal pressure in that part. do.

In the above embodiment, the diffusion plate 28 is arranged below the conveyor 10 on which the food is placed, and the hot air is blown onto the food A from below. It may be arranged so that hot air is blown onto the food A from above. In this case, the diffusion plate 28 may be inclined so that its downstream end is higher.

[Brief explanation of the drawing]

Fig. 1 is a partially cutaway front view of the embodiment of the present invention, Fig. 2 is a plan view thereof, Fig. 3 is a longitudinal side view, and Fig. 4 is an explanatory view of the conventional example. Heating chamber, 23, 23...Discharge opening, 28
...Diffusion board.

Claims (1)

[Scope of utility model registration request] The inside of the circulation flow path connecting the heating chamber 1 and the fan, the heater for heating the air disposed within the circulation flow path, and the large number of discharge openings 23, 23 disposed opposite to the food placement surface. In the food heater, the food heater is equipped with a diffusion plate 28 provided with a diffuser plate 28, and the circulating air is sent in parallel to the food placement surface and then blown out to the food placement surface side via the diffusion plate 28. 28 is inclined so that its downstream end side is farther away from the food placement surface compared to its upstream end side, and a rectifying plate 62 is protruded from the side opposite to the food placement surface near the upstream end side of the diffusion plate 28. Further, an air guide plate is provided at or near each of the discharge openings 23, 23 formed in the diffusion plate 28 to guide the circulating air toward the food placement surface. Protruding food heater.