JPH09126464A - Convection oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a convection oven wherein the strong or weak of the hot air and the temperature difference of the sections in a heating chamber are reduced by radically reexamining the hot air circulating system of the oven. SOLUTION: The convection oven 1 comprises a heat exchanger 13 installed out of a heating chamber 3, a fan 11 installed similarly out of the chamber, and ducts 9, 15 for circuiting the hot air among the chamber 3, exchanger 3 and fan 1. Further, the oven 1 comprises a plurality of air outlets 17a to 17f for diffusing the hot air from the duct 15 to the chamber 3, suction ports 7a to 7c for sucking the hot air from the chamber 3 to the duct 9, motor dampers 19 which make it possible to automatically adjust the openings of the air outlets, and motor damper control means for sequentially switching the dampers 19 to form hot air flow having circularity in the chamber 3. The hot airs are sequentially diffused from the outlets to make it possible to circulate the direction of coming the hot air as seen from the material to be cooked, thereby obtaining the effect like the relative rotation in the chamber.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a convection oven that heats and cooks food while circulatingly heating the atmosphere in the heating chamber. In particular, it relates to a convection oven improved so that hot air can be evenly distributed in the heating chamber.

[0002]

2. Description of the Related Art FIG. 3 is a plan sectional view showing the internal structure of a conventional general convection oven. The inside of the convection oven 101 of FIG. 3 is a heating chamber 103 for heating and cooking food. Inside the heating chamber 103, with the filter plate 111 as a boundary, the hotel bread storage 103a on the right side
And the left heating blower 103b. The central portion of the filter plate 111 is a wire mesh filter. Hotel bread 107 on which food 109 is placed is placed on the hotel bread storage section 103a in a number of layers. Heating blower 103
The fan 113 and the heat exchange tube 117 are installed in b.

The fan 113 is a centrifugal fan such as a so-called sirocco fan, which is rotationally driven by a motor 115, sucks wind from the right side surface of its central portion, and emits wind from its outer peripheral surface. Therefore, the hotel bread storage unit 103
The atmosphere in a is sucked into the fan 113 from the central portion of the filter plate 111, is blown out to the outer periphery (upper and lower sides of the figure) of the fan 113, and is heated by the heat exchange tube 117 group in which the exhaust of the gas burner passes. After that, the hot-air passage 121 outside the filter plate 111 (upper and lower in the figure) is blown into the hotel bread storage portion 103a. The hot air heats the inside of the refrigerator, and the convection heat and radiant heat heat the food. The hot air blown into the chamber is again sucked into the fan 113 from the central portion of the filter plate 111 and circulates in the heating chamber 103. The temperature of the hot air is detected by the temperature sensor 119 beside the hot air passage. Then, the combustion of the gas burner (not shown) is controlled to bring the internal temperature to the set temperature. The wind strength (rotation speed) of the fan 113 can be selected from two levels of strength (early / late). Further, in recent years, steam convection ovens equipped with a boiler that blows steam into the refrigerator have become popular in the food and drink industry because of their good cooking efficiency and wide variety of dishes.

[0004]

The conventional convection oven shown in FIG. 3 is intended to make hot air circulation and temperature uniform in the chamber by vigorously stirring the atmosphere in the chamber with a fan 113 installed in the chamber. is there. However, since the mechanism is simple, there can be places with strong winds and weak places in the refrigerator, and places with high and low temperatures. For example, the wind strength is 2 to 10 m / sec, and the topping of the cake, which is a cooking product, may fly off in a windy place. Regarding the temperature, for example, there is a difference of 205 ° C. at a high place and 185 ° C. at a low place with respect to the set temperature of 200 ° C. The high temperature is in the vicinity of the hot air passage (121 in FIG. 2), and the low temperature is in the portion facing the door and the central portion of the filter plate.

The nonuniform temperature and wind speed in the heating chamber is considered to be a fundamental problem in the simple mechanism of stirring the atmosphere in the chamber by the centrifugal fan. Further, in order to eliminate the uneven baking of the cooked food, it is conceivable to place a turntable in the heating chamber of the convection oven to heat the cooked food while rotating the cooked food, but the equipment cost increases due to the turntable mechanism. Further, the amount of cooked food that can be put into the heating chamber is smaller when the round hotel pan corresponding to the inscribed circle is used than when the rectangular hotel pan is used. Therefore, this method also has a drawback.

An object of the present invention is to provide a convection oven in which the hot air circulation system of the convection oven is drastically reviewed to reduce the strength of the hot air and the temperature difference between the various parts of the refrigerator.

[0007]

In order to solve the above problems, a convection oven according to the present invention comprises a heating cabinet for heating and cooking food, a heat exchanger installed outside the heating cabinet, and a heating cabinet outside the heating cabinet. A fan installed in the heating cabinet, a duct that circulates the hot air between the heating cabinet, the heat exchanger, and the fan, and multiple outlets that are distributed in the heating cabinet and blow the hot air from the duct to the heating cabinet. Inside the heating cabinet, there are multiple inlets that are distributed in the cabinet and that suck hot air from the heating cabinet to the ducts, motor dampers that can automatically adjust the opening of the outlets, and motor dampers that are opened and closed sequentially. And a motor damper control means for forming a hot air flow having a circulation property. By blowing out hot air from each outlet in order, it is possible to make the direction in which hot air comes from the view of the cooked food, and obtain the effect as if the inside of the refrigerator were rotating. To be

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a more specific description will be given with reference to the drawings. FIG. 1 is a schematic plan sectional view showing a hot air circulation system of a convection oven according to an embodiment of the present invention. 1 convection oven 1
In the above, a plurality of suction ports 7 and blow-out ports 17 are arranged dispersedly on the side wall of the heating chamber 3. That is,
Regarding the suction port 7, the suction port 7a is located at the center of the left side wall 4a, the suction port 7b is located at the center of the back side wall 4b, and the suction port 7c is located at the center of the right side wall 4c.
Each is arranged.

On the other hand, regarding the outlet 17, an outlet 17a is provided on the front side of the left side wall 4a, an outlet 17b is provided on the back side of the side wall 4a, and outlets 17c and 17d are provided on both sides of the side wall 4b on the back side. The outlets 17e and 17f are arranged at the back and front of the right side wall 4c, respectively. The blowout ports 17a and 17f are arranged immediately inside the door 5, and the hot air blown out from both blowout ports 17a and 17f flows through the part immediately inside the door 5 to
To supply the amount of heat to the same part where the temperature tends to decrease due to radiation heat loss.

The suction ports 7 are connected by suction ducts 9. The end of the suction duct 9 has a suction port 7
It is connected to the fan 11 at the back left of a. Fan 11
Sucks the air in the suction duct 9 and blows it toward the heat exchanger 13 adjacent on the left side. The heat exchanger 13 is
The heat exchanger is a multi-tube type or a finned type heat exchanger, and heats the atmosphere in the chamber by exchanging heat between the combustion gas of the gas burner and the air blown by the fan (atmosphere in the chamber). The hot air that has exited the heat exchanger 13 is sent to the blowout duct 15 and blown out into the refrigerator from each blowout port 17 connected to the blowout duct.

A motor damper 19 is installed at each hot air outlet 17 of the convection oven 1 shown in FIG. The motor damper 19 is rotated by the outlet 17,
By adjusting the opening degree of the blowout ports 17, it plays a role of adjusting the air volume of the hot air blown from each blowout port 17 into the refrigerator. The rotation amount of the motor damper can be set manually or automatically. In the case of manual operation, for example, the adjustment is performed according to the number of hotel breads to be put in the refrigerator, the distribution of the cooked food, the experience of the cook, and the like. In the case of automatic operation, a temperature sensor or a wind speed sensor is arranged in each part of the refrigerator, and the temperature distribution and air volume distribution in the refrigerator are optimally adjusted according to the values.

FIG. 2 is a series of schematic plan views showing a state of the hot air blowing operation having the circulating property in the convection oven of FIG. In FIG. 2A, the dampers 19a and 19b of the outlets 17a and 17b on the left side wall 4a are fully opened, and the other outlets 17 are opened.
C, 17d, 17e, 17f dampers 19c, 19
d, 19e and 19f are fully closed. Therefore, hot air blows into the heating chamber 3 from the left side of the figure. FIG. 2 (b)
Then, since only the outlets 17c and 17d of the back side wall 4b are fully opened and the others are fully closed, hot air is blown into the heating chamber 3 from above in the drawing. In FIG. 2C, since only the outlets 17e and 17f of the right side wall 4c are fully opened and the others are fully closed, hot air is blown into the heating chamber 3 from the right side of the drawing.

When (a), (b) and (c) of FIG. 2 are further repeated, the direction of the air blown into the heating chamber 3 is as if it were rotating clockwise. Therefore,
The effect of rotating the cooked food in the heating chamber 3, that is, the effect that the cooked food of each part is evenly baked can be obtained without rotating the cooked food. It should be noted that 20-60 seconds is considered appropriate as a cycle of one rotation of the wind direction. Although only the outlet 17 is controlled to be opened / closed in FIG. 2, a damper may be provided at the inlet to control the opening / closing.

[0014]

As is apparent from the above description, the convection oven of the present invention has an effect as if the inside of the refrigerator is rotated by blowing the air in order from each outlet. As a result, the temperature distribution in the heating chamber and the unevenness of the wind strength are reduced, and the uneven baking of the cooked product is reduced.

[Brief description of the drawings]

FIG. 1 is a schematic plan sectional view showing a hot air circulation system of a convection oven according to an embodiment of the present invention.

FIG. 2 is a series of schematic plan views showing a state of hot air blowing operation having circulation performance in the convection oven of FIG.

FIG. 3 is a plan sectional view showing the internal structure of a conventional general convection oven.

[Explanation of symbols]

1 Convection Oven 3 Heating Cabinet 4 Sidewall 5 Door 7 Suction Port 9 Suction Duct 11 Fan 13 Heat Exchanger 15 Blowing Duct 17 Blowing Port 19 Damper 101 Convection Oven 103 Heating Chamber 103a Hotel Bread Storage 103b Heating Blower 105 Door 107 Hotel Pan 109 Cooking Material 111 Filter Plate 113 Centrifugal Fan 115 Motor 117 Heat Exchange Tube (Exhaust Pipe) 119 Temperature Sensor 121 Hot Air Passage

Claims (1)

[Claims] 1. A heating cabinet for heating and cooking food, a heat exchanger installed outside the heating cabinet, a fan also installed outside the heating cabinet, and hot air between the heating cabinet, the heat exchanger, and the fan. A duct that circulates the air, a plurality of outlets that are distributed in the heating cabinet to blow hot air from the duct to the heating cabinet, and a duct that is dispersed in the heating cabinet to suck hot air into the duct A plurality of suction ports, a motor damper capable of automatically adjusting the opening of the blowout port, and a motor damper control means for sequentially opening and closing each motor damper to form a hot air flow having a circulating property in the heating chamber. Is a convection oven.