JPH0947365A - Oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To rapidly lower the temperature raised by heating of the cooking room of an oven. SOLUTION: In this oven 10 capable of raising the temperature inside the cooking room 20 of the oven 10 by a heating means, an outdoor air sending means 50 for forcedly sending outdoor air to the cooking room 20 is installed and the temperature inside the cooking room 20 is lowered by the outdoor air introduced inside the cooking room 20. Further, the outdoor air sending means 50 is composed of a compressor 51 for compressing the outdoor air, a pipe 53 for introducing the outdoor air compressed in the compressor 51 to the cooking room 20 and a valve 52 for opening and closing the pipe 53.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oven,
In particular, the present invention relates to an oven capable of rapidly lowering the temperature raised by heating the cooking chamber of the oven.

[0002]

2. Description of the Related Art Conventionally, an oven has been used in bread making and the like. Japanese Utility Model Laid-Open No. 172707/58 discloses a conventional example of this oven. 3 shows a cross-sectional structure of the conventional example, and FIG. 4 shows a vertical cross-sectional structure of the conventional example. 3 and 4, the batch type oven 61 is defined by a heat insulating structure 61a, and is partitioned by a partition plate 62 into a cooking chamber 63 and an air heating chamber 64. The door 61b having a heat insulating structure can open and close the cooking chamber 63. A suction port 65 and four outlets 6 communicating with the cooking chamber 63 and the air heating chamber 64.
6 is formed on the partition plate 62, and a fan 67 is arranged in the air heating chamber 64. The pair of heating means 68 is provided in the air heating chamber 64. The outside chamber 69 has a heat insulating structure 6
A motor 7 attached to the outside of 1a for driving a fan 67
0 is arranged in the outside chamber 69.

When the motor 70 rotates the fan 67 and the heating means 68 is operated, the fan 67 sucks the air in the cooking chamber 63 from the suction port 65 into the air heating chamber 64 and then from the air outlet 66 through the heating means 68. It is sent again to the cooking chamber 63. The arrow 71 indicates the direction of air flow. Therefore, the air in the cooking chamber 63 is heated by the heating means 68 and is sent into the cooking chamber 63 again, so that the temperature in the cooking chamber 63 rises.

[0004]

However, in the above-mentioned conventional example, only the temperature inside the cooking chamber 63 can be raised, and when the temperature inside the cooking chamber 63 is too high, after cooking at a high temperature, For example, when cooking at a low temperature, the temperature inside the cooking chamber cannot be rapidly lowered to a predetermined temperature. Therefore, an object of the present invention is to eliminate the above-mentioned drawbacks of the conventional example, and to provide an oven capable of rapidly decreasing the temperature raised by heating of the cooking chamber of the oven.

[0005]

In order to solve the above-mentioned problems, the structure of the first invention of the present application is such that, in an oven in which the temperature of the cooking chamber of the oven can be raised by heating means, outside air is forced into the cooking chamber. The temperature of the cooking chamber is lowered by the external air introduced into the cooking chamber. With the configuration of the first aspect of the invention, the outside air can be forcibly sent into the cooking chamber of the oven instead of natural convection, so that the temperature of the air in the cooking chamber, which is higher than the ordinary temperature, is rapidly lowered by the outside air at the ordinary temperature. be able to.

Further, in the structure of the second invention, in the structure of the first invention, the outside air feeding means comprises a compressor for compressing the outside air, and a pipe for introducing the outside air compressed by the compressor into the cooking chamber. , A valve that opens and closes the pipe. With the configuration of the second aspect of the invention, in addition to the action of the configuration of the first aspect of the invention, the compressor can compress the outside air, and the compressed outside air can be forcibly sent into the cooking chamber through the pipe. At this time, since the valve can open and close the pipe, the temperature of the cooking chamber can be lowered when the valve is opened. Further, the compressed outside air can be jetted into the cooking chamber to directly cool the object to be heated.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, embodiments of the present invention will be described with reference to the drawings. 1 shows a sectional structure of the embodiment, and FIG. 2 shows an AA sectional structure of FIG. In FIG. 1 and FIG. 2, the main part of the batch type oven 10 is defined by a box-shaped heat insulating structure 11, and is partitioned by a partition plate 13 into a cooking chamber 20 and an air heating chamber 30. The cooking chamber 20 can be opened and closed by a door 12 having a heat insulating structure, and intake holes 21a and 21b described later are formed in the door 12. The air inlet 33 of the air heating chamber 30 is formed substantially in the center of the partition plate 13, and the pair of air outlets 34a, 34b of the air heating chamber 30 are formed along the side wall 22 (a part of the heat insulating structure 11) of the cooking chamber 20. Has been done. The outlets 34a and 34b have a mesh shape, a porous shape, a lattice shape, or the like. The fan 31 is for sucking the air in the cooking chamber 20 into the air heating chamber 30, and is arranged in the air heating chamber 30 at a position close to the suction port 33. The pair of heaters 32 a and 32 b are for heating the air and are arranged in the air heating chamber 30 downstream of the fan 32. The heater 32 has a lattice shape, a mesh shape, or the like.

The air exhaust hole 35 is useful for lowering the temperature inside the cooking chamber 20, and is provided so as to connect the air heating chamber 30 and the outside of the oven 10. The outdoor chamber 40 is attached to the outside of the air heating chamber 30. The motor 41 is for rotating the fan 31, and is arranged in the outside chamber 40. The outside air sending means 50 for sending outside air into the cooking chamber 20 is the compressor 5
1, a solenoid valve 52 and a pipe 53. The compressor 51 is for compressing the outside air, and the pipe 53 is for introducing the outside air compressed by the compressor 51 into the intake hole 2 of the cooking chamber 20.
It is to be placed on 1a and 21b, and may or may not be flexible. The solenoid valve 52 is controlled by a control circuit (not shown) to open and close the pipe 53. If the portion of the pipe 53 near the door 12 is flexible, the door 12 can be easily opened and closed. In addition, the intake holes 21a, 21b
Can be formed not only on the door 21 but also on the box-shaped heat insulating structure 11 forming the cooking chamber 20. Further, the intake holes 21a and 21b can be arranged in the cooking chamber 20 relatively near the object to be heated.

With the above-described structure, when the motor 41 is operated to rotate the fan 31, the fan 31 will move to the cooking chamber 20.
The air inside is sucked into the air heating chamber 30. Air heating chamber 3
The air sucked into the 0 is a pair of heaters 32a, 32a.
By being heated by b, the temperature rises and is sent into the cooking chamber 20 through the pair of outlets 34a and 34b.
The arrow 42 indicates the direction of air flow. Therefore, the air in the cooking chamber 20 is heated in the air heating chamber 30 and sent back into the cooking chamber 20, so that the temperature in the cooking chamber 20 rises. Next, the outside air feeding means 50 is operated to operate the cooking chamber 2
When the temperature of the air in 0 is lowered, the procedure is as follows. First, the outside air (air) is compressed by the compressor 51. Next, when the electromagnetic valve 52 is opened when the temperature of the cooking chamber 20 becomes equal to or higher than the specified value, the compressed ambient air is guided to the pipe 53, and the cooking holes 20 are discharged from the intake holes 21a and 21b.
It is forcibly sent in. The arrow 54 indicates the direction in which the outside air forcedly fed into the cooking chamber 20 flows. Therefore, the air in the cooking chamber 20 having a temperature higher than the normal temperature can be rapidly lowered to a predetermined temperature. Further, when the compressed outside air blows out into the cooking chamber 20 and the flow of the outside air hits an object to be heated such as cooking material, the object to be heated can be directly cooled. At this time, the exhaust hole 35 becomes the intake hole 2
The same amount of air as the outside air sent into the cooking chamber 20 from 1a and 21b is discharged.

[0010]

According to the oven of the first aspect of the present invention, the temperature higher than the normal temperature in the cooking chamber can be rapidly lowered. Therefore, when the temperature in the cooking chamber rises too much, or when the cooking chamber is cooked at a high temperature and subsequently cooked at a low temperature, the temperature of the cooking chamber of the oven can be rapidly lowered to a predetermined temperature. As a result, it becomes easy to perform various cooking using the oven. Further, since the outside air (air) is used as the cooling medium forcibly sent into the cooking chamber, the cooling medium does not adversely affect the object to be heated. Further, according to the oven of the second invention, in addition to the effects of the first invention,
Since the compressed outside air blows out into the cooking chamber, the temperature of the cooking chamber can be rapidly lowered to a predetermined temperature by this outside air. Furthermore, the compressed outside air blows out into the cooking chamber, and the flow of this outside air hits the object to be heated, so that the object to be heated can be cooled rapidly.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of an embodiment of the present invention.

FIG. 2 is a sectional view taken along line AA of FIG.

FIG. 3 is a cross-sectional view of a conventional example.

FIG. 4 is a vertical sectional view of the conventional example.

[Explanation of symbols]

 10 Oven 20 Cooking Chamber 21a, 21b Intake Hole 30 Air Heating Chamber 31 Fan 32a, 32b Heater 33 Intake Port 34a, 34b Air Outlet 35 Exhaust Hole 41 Motor 50 Outside Air Feeding Means 51 Compressor 52 Solenoid Valve 53 Piping

Claims (2)

[Claims] 1. An oven capable of raising the temperature of a cooking chamber of an oven by heating means, comprising an outside air feeding means for forcibly sending outside air into the cooking chamber, and cooking by the outside air introduced into the cooking chamber. An oven that lowers the indoor temperature. 2. The outside air feeding means comprises a compressor for compressing the outside air, a pipe for introducing the outside air compressed by the compressor into the cooking chamber, and a valve for opening and closing the pipe. The oven according to 1.