JPH0914675A - Electric oven - Google Patents

Abstract

PURPOSE: To the utmost prevent uneven baking from being produced on an article to be cooked when the article placed on an oven dish is heated and cooked. CONSTITUTION: This electric oven includes a heater for heating an article to be cooked in a heating chamber. In the electric oven, a protrusion 19a is downwardly provided on lower surfaces of right and left ends of an oven dish 17 on which the article is placed, and the oven dish 17 and a reception part 16 of the heating chamber are brought into point contact with each other owing to the protrusion 19a. A protruded striped part 18 is provided on an inner surface of left and right side walls 15 of the heating chamber, and inner surfaces of the right and left side walls 15 and a right end or a left end of the oven dish 17 are brought into point contact with each other owing to the protruded stripped part 18. Hereby, even when temperature of the side wall 15 is lower than that at the center in the heating chamber, the end of the oven dish 17 is prevented from becoming a low temperature and hence baking of the article on the end part becomes satisfactory.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric oven configured to heat a food in a heating chamber with a heater.

[0002]

2. Description of the Related Art In this type of electric oven, an oven plate on which food is placed is provided so that it can be taken in and out of a heating chamber. More specifically, a pair of receiving portions having convex stripes project from the inner surfaces of the left and right side walls of the heating chamber, and the left and right end portions of the oven dish are placed on the pair of receiving portions. In this case, the lower surfaces of the left and right end portions of the oven dish are in surface contact with the upper surface of the receiving portion. Also, the oven plate is configured to be slightly movable in the left-right direction on the upper surface of the receiving portion, and when the oven plate is placed in the heating chamber, one of the left and right end face portions of the oven plate is placed in the heating chamber. There was a case where one of the inner surfaces of the left and right side walls of each of them contacted in a surface contact state.

[0003]

By the way, in the electric oven having the above-mentioned structure, heaters such as a sheathed heater and a flat heater are arranged on the ceiling and bottom of the heating chamber, and the heat generated by the heater is generated. Is configured to heat a food item placed on an oven plate. In the case of this configuration, since the heat from the heater is difficult to be transferred to the left and right side walls of the heating chamber, the temperature of the left and right side walls is lower than the temperature of the central portion of the heating chamber.

In such a temperature distribution state, since the upper surface of the receiving portion of the side wall is in contact with the lower surfaces of the left and right end portions of the oven dish, the temperature of the end portion of the oven dish is Has become lower than the central portion, and there is a problem that baking of the food placed on the end portion of the oven dish is insufficient and uneven baking occurs. In particular, when one of the left and right end surface portions of the oven plate is in contact with one of the inner surfaces of the left and right side walls of the heating chamber when the oven plate is placed in the heating chamber, the temperature of the end portion of the oven plate is It became even lower than in the central part, and the degree of uneven baking of the food could be even worse.

Therefore, an object of the present invention is to provide an electric oven capable of preventing the occurrence of uneven baking in the cooked food when the cooked food placed on an oven dish is heated.

[0006]

The electric oven of the present invention comprises a heating chamber and a heater for heating the food in the heating chamber with a heater. Along with an oven plate on which an object is placed, a pair of projecting ridges for projecting on the inner surfaces of the left and right side walls of the heating chamber for mounting the oven plate are provided, and the inner surface of the left and right side walls or the oven. The present invention is characterized in that it is provided with a convex portion that is provided so as to project on the plate and that reduces contact portions between the inner surfaces of the left and right side walls and the oven plate.

In the case of this construction, it is preferable that the convex portion is constituted by a downwardly projecting projecting portion on the lower surface of the left and right end portions of the oven dish so as to make point contact with the receiving portion. In addition, it is also a good configuration to form the above-mentioned convex portion by a protrusion provided on the inner surface of the left and right side walls so as to make point contact with the left and right end portions of the oven dish. Further, it is a more preferable configuration to form a recess into which the projection fits on the upper surface of the receiving portion and to make the depth of the recess smaller than the height of the projection.

[0008]

According to the above means, since the convex portion for reducing the contact portion between the inner surface of the left and right side walls and the oven plate is provided on the inner surface of the left and right side walls of the heating chamber or the oven plate, the temperature of the side wall is reduced. Even if it is lower than the temperature of the central portion in the heating chamber, the temperature of the end portion of the oven plate does not become so low as compared with the central portion. Therefore, the baking of the cooked food placed on the end portion of the oven dish will not be insufficiently baked, and the occurrence of uneven baking of the cooked food can be prevented as much as possible.

Further, in the case of the above construction, when the convex portion is constituted by the downwardly projecting projections on the lower surfaces of the left and right end portions of the oven dish so as to make point contact with the receiving portion, the receiving portion and the oven dish Is in a point contact state, and it becomes difficult for the low temperature of the side wall to be transmitted to the oven plate, so that uneven baking can be reliably prevented. Further, when the above-mentioned convex portion is formed by the protrusions protruding on the inner surfaces of the left and right side walls so as to make point contact with the left and right end portions of the oven dish, the end surface portion of the end portion of the oven dish contacts the inner surface of the side wall. Even if something happens, it will be in a point contact state. For this reason, the low temperature of the side wall is less likely to be transmitted to the oven dish, and it is possible to further prevent the occurrence of uneven baking.

On the other hand, if a recess is formed on the upper surface of the receiving portion to which the projection fits, and the depth of the recess is made smaller than the height of the projection, the receiving portion and the oven plate are Is surely brought into a point contact state, so that it is possible to prevent uneven cooking from occurring in the cooked food. In the case of this configuration, the housing position in the front-rear direction of the oven dish can be positioned at an appropriate position by fitting the protrusion and the recess. Therefore, in the case of a configuration in which the hot air circulation device is used to circulate the hot air in the heating chamber as the heater, it is possible to prevent the hot air circulation in the heating chamber from being obstructed by the oven plate. It can be heated even better.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment in which the present invention is applied to an oven grill range will be described below with reference to the drawings. First, in FIG. 3 showing a schematic overall configuration of the oven grill range, an inner box 3 having a heating chamber 2 inside is arranged in the outer box 1. A door 4 is provided on the front surface of the outer box 1 with a heating chamber 2
It is provided to open and close the front opening of
The operation panel 5 is provided at the right end.

Further, as shown in FIG. 5, on the rear side of the rear wall 6 of the inner box 3, for example, a hot air generator 7 is arranged as a heater. The hot air generator 7 is composed of a sheath heater 8, a fan 9 and a fan motor 10. The hot air generator 7 has a heating chamber 2 through an intake port 6a formed of a large number of small holes formed in the central portion of the rear wall 6.
The hot air is circulated and supplied into the heating chamber 2 by sucking the air therein and blowing the hot air into the heating chamber 2 through the discharge port 6b formed of a plurality of small holes formed in the peripheral portion of the rear wall 6. Is configured. An upper heater 12 made of a flat heater is arranged on the upper surface side of the ceiling wall 11 of the inner box 3, and a lower heater 14 made of a flat heater is arranged on the lower surface side of the bottom wall 13 of the inner box 3. Has been done. In this case, the hot air generator 7, the upper heater 12 and the lower heater 14
Constitutes a heater for heating the food contained in the heating chamber 2 with a heater.

Further, a machine chamber is provided on the right side of the heating chamber 2 in the outer box 1, and a magnetron (not shown) is arranged in the machine chamber. This magnetron is for heating the cooked food contained in the heating chamber 2 in a microwave oven by supplying microwaves into the heating chamber 2.

Now, as shown in FIG. Two pairs of receiving portions 16 are formed on the inner surfaces of the left side wall 15 and the right side wall of the inner box 3 so as to extend in the front-rear direction. This receiving part 16
By placing an oven dish 17 (see FIG. 6) on which a food item is placed, the oven dish 17 can be taken in and out of the heating chamber 2. In this case, two oven dishes 17 can be taken in and out of the heating chamber 2 in upper and lower two stages.

Here, in the middle portion of the receiving portion 16, FIG.
As also shown, a recess 16a having a depth dimension b is formed. Also, as shown in FIGS. 3 and 4, the left side wall 15
Also, the ridge portions 18 are provided above the receiving portion 16 on the inner surfaces of the right side wall and on both end sides of the recess 16a so as to extend in the vertical direction. This ridge 18
As shown in FIG. 1, when the oven dish 17 is placed on the receiving portion 16, the oven dish 17 is configured to come into point contact with the left end portion 19 or the right end portion 20 of the oven dish 17. In this case, the protruding portion 18 constitutes a convex portion that reduces the contact portion between the inner surfaces of the left and right side walls 15 and the oven dish 17 (specifically, the end surface portions of the left end portion 19 and the right end portion 20). .
The inner box 3 is made of a steel plate, and the receiving portion 1
6 and the ridge portion 18 are formed by, for example, squeezing a steel plate.

On the other hand, as shown in FIG.
Is in the shape of a square plate, and the left end portion 19, which is the outer peripheral portion thereof,
The right end portion 20, the front end portion 21, and the rear end portion 22 are curled and bent (see FIG. 7). Of these, the left end 19
Also, on the lower surface of the right end portion 20, projecting portions 19a and 20a are provided so as to project downward at both end portions in the front-rear direction.
As shown in FIG. 1, the protrusions 19a and 20a are provided on the receiving portion 1 when the oven plate 17 is placed on the receiving portion 16.
6 is configured to be in point contact with the upper surface of the concave portion 16a. Specifically, assuming that the protrusion size of the protrusions 19 a and 20 a is a, this protrusion size a corresponds to the recess 16 of the receiving portion 16.
It is set to be larger than the depth dimension b of a. As a result, as shown in FIG.
0a when fitted into the recess 16a of the receiving portion 16,
The oven plate 17 and the receiving portion 16 are in point contact with each other. In this case, the protrusions 19a and 20a are the inner surfaces of the left and right side walls 15 (specifically, the receiving portions 16) and the oven plate 17 (specifically, the lower surfaces of the left end portion 19 and the right end portion 20).
The convex portion is configured to reduce the contact portion with.

Further, as shown in FIG. 2, the protrusions 19a,
When 20a is fitted into the recess 16a of the receiving portion 16,
The protrusions 19a and 20a are arranged and positioned at both ends of the recess 16a in the front-rear direction.
Specifically, as shown in FIG. 5, the upper oven plate 17
With regard to the above, the positioning is performed so that the gap dimension between the front end portion 21 and the door 4 becomes D1 and the gap dimension between the rear end portion 22 and the rear wall 6 of the heating chamber 2 becomes D2. It is composed. In the lower oven plate 17, the gap between the front end 21 and the door 4 is D3.
In addition, the positioning is performed so that the gap size between the rear end portion 22 and the rear wall 6 of the heating chamber 2 becomes D4. The gap dimensions D1 to D4 are experimentally obtained by the hot air generator 7 so that the hot air circulates well in the heating chamber 2 as indicated by the arrow in FIG.
Particularly, in this case, the gap dimension D3 is configured to be wider than the gap dimension D1.

A rotary plate (not shown) is provided on the inner bottom of the heating chamber 2 so as to be driven to rotate by a rotary shaft 23 (see FIG. 3). In this case, the rotary plate is configured to be attachable / detachable to / from the rotary shaft 23 so that it can be attached to and detached from the heating chamber 2. The rotary shaft 23 is configured to be rotationally driven by a drive motor (not shown) arranged below the bottom wall 13 of the inner box 3.

According to this embodiment having such a structure, the protrusions 19a and 20a are provided on the lower surfaces of the left end portion 19 and the right end portion 20 of the oven plate 17 so as to project downward, and these protrusions 19 are formed.
The oven plate 17 and the receiving portion 16 of the heating chamber 2 are configured to make point contact with each other by a and 20a. For this reason, since the low temperature of the side wall 15 of the heating chamber 2 is difficult to be transmitted to the oven plate 17, unlike the conventional configuration, the cooking on the end portion of the oven plate is not baked insufficiently. Therefore, it is possible to reliably prevent uneven baking of the cooked food.

Further, in the above embodiment, the protrusions 18 are provided on the inner surfaces of the left and right side walls 15 of the heating chamber 2, and the protrusions 18 are provided.
Since the left end portion 19 or the right end portion 20 of the oven plate 17 is configured to be in point contact with each other, the inner surface of the side wall 15 of the heating chamber 2 and the end surface portion of the left end portion 19 or the right end portion 20 of the oven plate 17 should be in contact with each other. Even if there is, it is in a point contact state.
For this reason, the low temperature of the side wall 15 is less likely to be transmitted to the oven dish 17, and it becomes possible to further prevent the occurrence of uneven baking of the cooked food.

Further, in the above embodiment, the protrusions 19a, 20a of the oven plate 17 are provided on the upper surface of the receiving portion 16 of the heating chamber 2.
Since it is configured to form the concave portion 16a in which
As shown in FIG. 2, the projections 19a and 20a and the recess 16a are formed.
It becomes possible to position the stowage position of the oven tray 17 at an appropriate position by fitting with. Therefore, when the heater heating is performed using the hot air generator 7, it becomes possible to prevent the circulation of the hot air in the heating chamber 2 from being obstructed by the oven plate 17, so that the food to be cooked can be heated even better. be able to. In this case, in particular, as shown in FIG. 5, when the two oven dishes 17 are housed in the upper and lower two stages, the gap dimension D3 is configured to be larger than the gap dimension D1. Since hot air easily flows, the oven plate 17 can be prevented from being overheated. And the oven plate 17 on the top
With respect to (2), the hot air does not easily flow, so that the cooked food on the oven plate 17 can be sufficiently baked with the hot air.

Further, in the above embodiment, the depth dimension b of the recess 16a of the receiving portion 16 is set to the projection 19a of the oven plate 17,
Since it is configured to be smaller than the height dimension a of 20a, the receiving portion 16 and the oven dish 17 can be surely brought into the point contact state even though the oven dish 17 is positioned as described above. Therefore, it is possible to prevent uneven baking of the cooked product.

In the above embodiment, the recess 16 is formed in the receiving portion 16.
6a is provided, but in the case where the hot air generator 7 is not provided, that is, when hot air circulation heating is not performed in the heating chamber 2, the receiving portion 16 may not be provided with a recess. In the above embodiment, the oven plate 17 is provided with the protrusions 19a and 20a, but instead of this, the receiving portion 16 may be provided with the protrusions. Further, in the above embodiment, the oven plate 17 is provided with the projections 19a and 20a, and the left and right side walls 15 of the heating chamber 2 are provided with the projections 18.
It is also possible to have a configuration in which only one of a, 20a or the protruding portion 18 is provided. With such a configuration, the ability to prevent uneven baking (uneven heating) of the cooked product is somewhat lowered, but it is still possible to obtain sufficient uneven heating prevention performance.

[0024]

As is apparent from the above description, according to the present invention, the inner surfaces of the left and right side walls of the heating chamber or the oven plate are provided with the protrusions that reduce the contact portions between the inner surfaces of the left and right side walls and the oven plate. Since the configuration is adopted, when cooking a food placed on an oven dish with a heater, it is possible to prevent the occurrence of uneven baking in the food as much as possible.
In the case of this configuration, if the convex portion is formed on the lower surface of the left and right end portions of the oven dish by the protrusion protruding downward so as to make point contact with the receiving portion, the receiving portion and the oven dish are surely in point contact. As a result, the low temperature of the side wall is less likely to be transmitted to the oven plate, so that uneven baking can be reliably prevented.

Further, even if the above-mentioned convex portion is formed by the protrusions provided on the inner surfaces of the left and right side walls so as to make point contact with the left and right end portions of the oven plate, the inner surface of the side wall and the end portion of the oven plate are Even if there is contact with the end face portion, a point contact state is established.
For this reason, the low temperature of the side wall is less likely to be transmitted to the oven dish, and it is possible to further prevent the occurrence of uneven baking.

On the other hand, since the concave portion into which the protrusion is fitted is formed on the upper surface of the receiving portion and the depth dimension of this concave portion is made smaller than the height dimension of the protruding portion, the receiving portion and the oven dish are arranged. And are surely in point contact with each other, and it is possible to prevent uneven baking of the food. In particular, in the case of this configuration, the housing position of the oven dish in the front-rear direction can be positioned at an appropriate position by fitting the protrusion and the recess. Therefore, in the case of a configuration in which the hot air circulation device is used to circulate the hot air in the heating chamber as the heater, it is possible to prevent the hot air circulation in the heating chamber from being obstructed by the oven plate. It can be heated even better.

[Brief description of the drawings]

FIG. 1 shows an embodiment of the present invention, and is a partially longitudinal front view showing a state in which an oven dish is placed on a receiving portion.

FIG. 2 is a vertical sectional view taken along the line II-II in FIG.

FIG. 3 is a perspective view of the entire oven grill range.

FIG. 4 is a partial perspective view showing a receiving portion and a protruding portion.

FIG. 5 is a schematic vertical sectional side view of the entire oven grill range.

FIG. 6 is a perspective view of an oven dish.

[Fig. 7] Partial vertical sectional front view of the oven dish

[Explanation of symbols]

1 is an outer box, 2 is a heating chamber, 7 is a hot air generator (heater),
12 is an upper heater, 14 is a lower heater, 15 is a left side wall,
16 is a receiving part, 16a is a concave part, 17 is an oven plate, 18
Is a ridge (projection), 19 is a left end, 19a is a projection (projection), 20 is a right end, 20a is a projection (projection), 21 is a front end, and 22 is a rear end.

Claims (4)

[Claims] 1. An electric oven comprising a heating chamber and a heater for heating a food in the heating chamber with a heater, and an oven plate which can be put into and taken out of the heating chamber and on which the food is placed, the heating chamber Of the left and right side walls protruding from the inner surface of the left and right side wall or the oven plate, and a pair of convex receiving portions for mounting the oven plate,
An electric oven comprising an inner surface of the left and right side walls and a convex portion that reduces a contact portion between the oven dish and the oven plate. 2. The electric oven according to claim 1, wherein the convex portion is a protruding portion that is provided downward on the lower surfaces of the left and right end portions of the oven dish so as to make point contact with the receiving portion. 3. The electric oven according to claim 1, wherein the convex portion is a ridge portion provided on the inner surfaces of the left and right side walls so as to make point contact with the left and right end portions of the oven dish. 4. A recess is formed on the upper surface of the receiving portion to which the protrusion fits, and the depth of the recess is smaller than the height of the protrusion. Item 2. The electric oven according to item 2.