JPH09126461A - Cooking heating device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make hot air circulate evenly throughout the inside of a heating chamber so as to free the heating from unevenness in temperature distribution inside and in heating of food by providing each of two opposed sides inside the heating chamber with a fan. SOLUTION: A heating chamber 3 has fan 4, 6 at two opposed sides inside. These fans 4, 6 are set inside fan casings 5, 7 respectively. Each of these fans 4, 6 sucks the inside air in the heating chamber 3 from the inner side in the middle of the fan 4, 6 and blows the air outward from the circumference of the fan 4, 6. The air blown out by each fan 4, 6 in currents through holes in the periphery of the respective fan casing 5, 7 is blown into the inside of the heating chamber 3. The currents of air blown out from the fan casing 5, 7 flow along the walls of the heating chamber 3 and toward the middle of the heating chamber 3 and are agitated through collision with one another. Therefore, the air inside the heating chamber 3 flows with diffusion and circulates inside evenly. As a result, the temperature distribution inside the heating chamber 3 can be evened out and uneven heating of food can be avoided.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating device for cooking such as an oven. In particular, it relates to an improved cooking heating device for making the temperature distribution in the heating chamber uniform.

[0002]

2. Description of the Related Art A conventional technique will be described by taking an oven as an example. The oven has a heating chamber for cooking food. The inside of the heating chamber is heated by heating means such as a gas burner,
Cooking is cooked by radiant heat and convective heat. Recently, steam convection ovens, which have a steam cooking function of supplying steam into a heating chamber and steaming cooked foods, have also been used.

The oven has a fan for equalizing the temperature inside the heating chamber. When the cook sets the cooking temperature and the cooking time and presses the operation start button, heating (preheating) is started, and when the temperature in the refrigerator reaches the cooking temperature, a buzzer sounds to notify the cook. The cook, who knows the completion of preheating by the buzzer, opens the door of the heating cabinet and puts the cooked food in the heating cabinet. After that, the temperature in the heating chamber is maintained at the set cooking temperature for the set cooking time. After the cooking time has elapsed, the burner fan is stopped and the buzzer sounds to signal the end of cooking.

FIG. 3 is a front sectional view showing the structure of a conventional typical steam convection oven. The steam convection oven 101 shown in FIG. 1 is mainly configured with a rectangular parallelepiped heating chamber 103. A heating device 104 having an internal circulation fan 123, a burner 115, and the like is provided on the side of the heating chamber 103 (on the left side in the drawing) with a wire mesh filter 121 interposed therebetween. The general heating of the inside atmosphere is performed by the heater 113. Heater 11
3 includes a burner 115 and a number of heating tubes 105 through which the combustion exhaust gas of the burner 115 passes. Burner 115
Then, city gas and combustion air are introduced and burned.
This combustion exhaust gas is sent from the heating device 113 to a number of heating tubes 105 branched upward. In the electric steam convection oven, an electric heater is provided instead of the heating tube 105.

The heating tube 105 is arranged so as to surround the centrifugal fan 123. The fan 123 is driven by a motor 109 arranged outside the refrigerator. The internal circulation air blown from the fan 123 in the outer peripheral direction is heated when it hits the heating pipe 105. Then,
The circulating air is returned to the inside of the heating chamber 103 from the blowing passages around the filter 121 (the upper blowing passage 119, the lower blowing passage 125, and the side blowing passage (not shown)). The air in the heating chamber 103 is sucked through the filter 121 toward the center of the fan 123,
It is blown out from the outer periphery of the fan 123 and circulates in the refrigerator.
Note that the combustion exhaust gas that has passed through the heating pipe 105 is discharged outside through an exhaust hood.

On the other hand, the steam is generated in the inside of the refrigerator by the steam generator 10.
7 (illustrated to the left of fan 123). The steam generator 107 includes a tank for storing water and a burner 111 for heating the tank. The water in the tank is heated to become steam, and is blown into the storage from the steam blowing pipe 108. The blown steam is supplied into the heating chamber 103 together with the air coming out of the fan 123.

In the heating chamber 103, a rectangular hotel pan 14
7 is placed thereon. The hotel pan 147 is inserted into a rail 143 of a hotel pan rack arranged along the side wall of the heating cabinet 103. The hotel pan rack 141 is removable. The food 127 in the heating chamber 103 is heated by convective heat of circulating air and steam, and radiant heat from the wall of the cooking chamber. The temperature in the refrigerator and the cooking time can be set by the cook.

In the above-mentioned conventional oven, as shown in FIG. 2, wind blows from the outer periphery of the fan casing 5 ', and the wind blows along the wall inside the heating chamber 3 to the left in the figure, Hit the facing surface 10 of the fan 4'and fold back to the right in the center direction,
It is sucked into the central portion of the fan 4 '(a hole is formed in the casing 5'), and again comes out in the outer peripheral direction of the fan 4 '. In the figure, the wind seems to come out only from a part of the fun casing 5 ', but this is done for the sake of clarity of the drawing. Actually, from the entire circumference of the fun casing 5'. The wind is coming out.

[0009]

The above-mentioned conventional cooking device for cooking has the following problems. The fan (Sirocco fan) is rotated in one direction to make the temperature inside the refrigerator uniform, but the strength of the fan blows out, which causes uneven baking in the part where the hot air is strongly applied to the food and the part where it is weakly applied. Will occur. In addition, the temperature difference in the refrigerator is not uniform (for example, 5 to 10 at 200 ° C).
° C). As the fan circulates, blow-in occurs as well as blow-out. When the air is blown in, hot air concentrates on the center of the fan, causing uneven baking. The flow of hot air may also be affected by the degree to which the cooked food is put in the heating chamber, and the cooked food may become uneven.

According to the present invention, the hot air circulates evenly throughout,
An object of the present invention is to provide a cooking heating device capable of eliminating uneven temperature distribution and uneven baking.

[0011]

In order to solve the above problems, a cooking heating device of the present invention comprises a heating cabinet for heating and cooking food and a cooking heater for circulating hot air in the heating cabinet. The apparatus is characterized in that a fan is provided on each of two opposing side surfaces in the heating chamber.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below with reference to the drawings. FIG. 1 is a schematic perspective view showing a hot air circulation system in a cooking heating device (oven) according to an embodiment of the present invention.

Two fans are installed facing each other in the heating chamber 3 of the oven 1 shown in FIG. That is, in the heating chamber, the first fan 4 is installed on the side wall surface on the front right side in the figure, and the second fan 6 is installed on the side wall surface on the left back side in the figure. It is the same as the conventional oven 1'of FIG. 2 that each fan is installed in the fan casings 5 and 7. A heating device 9 (burner or the like) is provided above the side surface of the first fan 4. In this example, the heating device is not provided on the second fan 6 side, but it may be provided on the second fan.

The both fans 4 and 6 are centrifugal fans such as so-called sirocco fans, which suck the air in the refrigerator from the inside of the central part of the fans and blow the air outward from the circumference of the fans. The air flow from the fan is blown into the heating chamber through the holes on the outer circumference of the fan casings 5 and 7. The amount of airflow in the vertical and horizontal directions can be adjusted by adjusting the size and pitch of the holes on the outer periphery of the fan casing. Generally, the temperature of the bottom surface and the side wall on the door side are likely to drop, so it is common to increase the air volume to this portion.

The air flow from the fan casings 5 and 7 is
They proceed toward the center of the heating chamber along the wall surface, collide with each other, and are agitated. That is, by providing the fans on the two surfaces facing each other, the air flow in the refrigerator is diffused and circulates in the refrigerator evenly. As a result, unevenness such as strong and weak winds in the refrigerator is eliminated.

[0016]

In the cooking device of the present invention, the temperature inside the refrigerator is made uniform by changing the flow of the hot air blown by the fan on one side and the flow of the hot air sucked in by the rotation of the fan on the other side. Turn into As a result, baking unevenness caused by the flow of hot air can be reduced, the circulation of hot air is improved, and the temperature distribution inside the refrigerator can be made uniform (a temperature difference of about 2 to 3 ° C. is also possible).

[Brief description of the drawings]

FIG. 1 is a schematic perspective view showing a hot air circulation system in a cooking heating device (oven) according to an embodiment of the present invention.

FIG. 2 is a schematic perspective view showing a hot air circulation system in a conventional typical heating device (oven) for cooking.

FIG. 3 is a front sectional view showing a configuration of a conventional typical steam convection oven.

[Explanation of symbols]

1 Oven 3 Heating Cabinet 4 First Fan 5 First Fan Casing 6 Second Fan 7 Second Fan Casing 10 Opposing Surface

Claims (1)

[Claims] 1. A heating device for cooking, comprising: a heating cabinet for heating and cooking food; and a fan for circulating hot air in the heating cabinet; fans are provided on two opposing side surfaces of the heating cabinet, respectively. A heating device for cooking characterized in that