JPH11166738A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent the unevenness in baking of material to be cooked as much as possible. SOLUTION: This heating cooker is provided with a hot blast circulator 32 which sucks the air within a heating cooking room 22 into the casing from a suction port 30 at the bottom and blows out the hot air heated by a heater 36 for hot blast from the blowout port 31 at the center into the heating cooking room 22, behind the rear of the heating cooking room 22. This is provided with an upper heater 37 at the top of the heating cooking room 22 and an under heater 38 at the bottom. It becomes possible to heat the materials 75a and 75b to be cooked as far as possible, by heating the area between the upper saucer 28 and the under saucer 29 which can not be heated directly by the upper and under heaters 37 and 38 by the hot blast immediately after being heated by the heater 36 for hot blast, and adding the heating of the upper and under heaters 37 and 38 properly to this.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker provided with a hot air circulation device for supplying hot air into the cooking chamber at the rear of the cooking chamber.

[0002]

FIGS. 10 and 11 show a conventional example of this type of heating cooker. This is a microwave oven with an oven function and has the following configuration. Behind the rear surface 1a of the cooking chamber 1, a hot air circulation device 2
Is provided. The hot air circulation device 2 includes a fan 3
And a motor 4 for rotating and driving the fan 3, a heater 5 for hot air, and a casing 6 for covering the fan 3 and the heater 5 for hot air.

[0003] The rear surface 1a of the cooking chamber 1 is provided with a suction port 7 at a substantially central portion, an upper outlet 8a at an upper portion, and a lower outlet 8b at a lower portion. These inlets 7, upper and lower outlets 8a, 8
b is formed by a large number of punching holes. The hot air heater 5 includes upper and lower outlets 8a,
8b.

[0004] On both left and right sides of the cooking chamber 1, a plate support 9 is provided.
a and 9b are provided in two upper and lower stages, and the upper tray 10a
The lower tray 10b is supported by the tray support portions 9a and 9b, so that the lower tray 10b can be accommodated and arranged in the heating cooking chamber 1 in two upper and lower tiers. Cooking room 1
Is opened and closed by a door 11.

[0005] In the above construction, the objects to be cooked 12a, 12a
When the hot air circulation device 2 is operated in a state where the upper tray 10a and the lower tray 10b on which the b is placed are housed and arranged in the heating cooking chamber 1 in two upper and lower stages, the blowing action of the fan 3 causes the inside of the heating cooking chamber 1 to move. Is sucked into the casing 6 from the suction port 7 at the center, and the upper and lower outlets 8a,
8b is blown into the cooking chamber 1. At this time, the air blown from the upper and lower outlets 8a and 8b is heated by the hot air heater 5 to become hot air.

[0006] Here, the hot air A1 blown out from the upper blow-out port 8a, as shown by the arrow in FIG.
After flowing upward from above the upper tray 0a and hitting the front door 11 to change its direction, it flows backward between the upper tray 10a and the lower tray 10b, and flows from the suction port 7 to the casing 6
You will be sucked inside. Also, the lower outlet 8b
As shown by the arrow in FIG. 10, the hot air A2 blown out from below flows downward under the lower tray 10b, and
After the direction is changed by hitting 1, the air flows backward between the upper tray 10 a and the lower tray 10 b, and is sucked into the casing 6 from the suction port 7. Then, the cooking objects 12a and 12b on the upper tray 10a and the lower tray 10b are heated and cooked by the hot airs A1 and A2.

However, the above-described conventional configuration has the following disadvantages. That is, the object to be cooked 12a on the upper tray 10a is heated by the hot air A1 immediately after being blown out from the upper outlet 8a, while the lower tray 10a is heated.
b after the object to be cooked 12b is turned by the door 11,
It will be heated by the hot air A1 and A2 whose temperature has become low. Therefore, the food 12a on the upper tray 10a
And the food 12b on the lower tray 10b are heated by hot air having different temperatures.
Uneven heating was likely to occur between 2a and 12b, causing uneven baking.

[0008] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a heating cooker capable of preventing uneven grilling of an object to be cooked as much as possible.

[0009]

In order to achieve the above object, the cooking device according to the present invention can accommodate an upper tray and a lower tray on which an object to be cooked is placed in two upper and lower stages. A cooking chamber, a suction port provided on the rear surface of the cooking chamber and positioned below the lower tray, and an upper tray and a lower portion provided on the rear surface of the cooking chamber. An outlet provided to be located between the receiving pan and a rear side of the cooking chamber, which is provided behind the rear surface of the cooking chamber, sucks air from the cooking chamber through the suction port, and blows air from the blowing port into the cooking chamber. A hot-air circulating device including a fan that circulates the heat, a motor that drives the fan to rotate, and a hot-air heater that hot-airs the air blown into the cooking chamber from the outlet. A heater on the heating, characterized in that the cooking chamber has and a lower heater for heating from the bottom.

In the above configuration, when heating and cooking in a state where the upper tray and the lower tray are housed and arranged in two upper and lower stages, hot air from the hot air circulating device is blown out from the outlet between the upper tray and the lower tray. The objects to be cooked placed on the upper tray and the lower tray are heated by the hot air. Also, the upper heater mainly heats the object placed on the upper tray, and the lower heater mainly heats the object placed on the lower tray.

At this time, the space between the upper tray and the lower tray, which cannot be directly heated by the upper heater and the lower heater, is heated by hot air immediately after being heated by the hot air heater,
By appropriately adding the heating of the upper heater and the lower heater to this, the food placed on the upper tray and the lower tray can be heated as uniformly as possible.

In this case, when both the upper tray and the lower tray are accommodated in the cooking chamber for cooking, the heating is basically performed by hot air circulation by a hot air circulation device, and the upper heater and the lower heater are alternately energized. It is preferable to add heating by these upper heater and lower heater.

When cooking is carried out with only the upper pan in the cooking chamber, heating is basically performed by the upper heater, and hot air heating by a hot air circulation device is added thereto. In the case of cooking with only the container being housed, it is preferable to adopt a configuration in which heating by a lower heater is basically used, and hot air heating by a hot air circulation device is added to this.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a first embodiment in which the present invention is applied to a microwave oven having an oven grill function will be described.
This will be described with reference to FIGS. First, in FIGS. 1 and 2, the inside of the outer box 21 is
2 is provided, and a cooking chamber 2
A door 24 for opening and closing the front opening 2 is provided rotatably in the vertical direction, and an operation panel 25 is provided on the right side of the door 24. On the left and right side surfaces of the cooking chamber 22, plate support portions 26 and 27 projecting inward and extending in the front-rear direction are provided in upper and lower stages, respectively, and an upper tray 28 made of a metal plate square plate is provided. The lower tray 29 is supported by the tray support portions 26 and 27, so that the lower tray 29 can be housed and arranged in the cooking chamber 22 in two upper and lower stages.

A suction port 30 is provided at a lower portion of the rear surface of the cooking chamber 22 (rear wall of the inner box 23) so as to be located below the lower tray 29, and an upper tray is provided at a substantially central portion in the vertical direction. An outlet 31 is provided between the lower tray 28 and the lower tray 29. These suction ports 3
The zero and the outlet 31 are both formed by a large number of punching holes so as to be long in the left-right direction. A hot air circulation device 32 is provided at a lower rear portion of the rear surface of the cooking chamber 22.

The hot air circulating device 32 is provided in the casing 33 so as to cover the inlet 30 and the outlet 31 from the rear, respectively, and is disposed in the casing 33 behind the inlet 30. A fan 34 composed of a cross flow fan (lateral flow fan) extending in the left-right direction;
A motor 35 for rotating the fan 34 and a heater 36 for hot air disposed in the casing 33 near the outlet 31 are provided.

The upper part of the cooking chamber 22, in this case, the inner box 2
An upper heater 37 is provided on the upper surface of the heating chamber 3, and a lower heater 38 is provided on a lower surface of the bottom of the inner box 23 outside the bottom of the heating chamber 22 in this case. ing. A rotating net 40 rotated by a turntable motor 39 is provided at the bottom of the cooking chamber 22.

On the outer side of the right side wall of the inner box 23, a magnetron 41 for oscillating high frequency is provided and a waveguide 42 is provided. In the lower part of the right side wall of the inner box 23, excitation is provided. A port 43 is provided, and the high frequency oscillated from the magnetron 41 is supplied from the excitation port 43 into the cooking chamber 22.

As shown in FIGS. 3 and 4, a dish detecting mechanism 45 is provided at the rear of the inner box 23 at a position corresponding to the dish support portions 26 and 27, respectively (see FIGS. 3 and 4). ,
Only the dish detection mechanism 45 corresponding to the upper dish support 26 is shown). Here, the dish detection mechanism 4 corresponding to the dish support portion 26
5 will be described.

On the rear surface of the rear wall of the inner box 23, a plate support 26
A support plate 46 is fixed so as to be located behind the support plate 46.
Insertion holes 47 and 48 are formed in the rising piece 46 a of the support plate 46 and the rear wall of the inner box 23, and the movable rod 49 is inserted into the insertion holes 47 and 48 movably in the front-rear direction. . Near the center of the movable bar 49 in the front-rear direction,
A stopper 50 is fixed between the rising piece 46a of the support plate 46 and the rear wall of the inner box 23, and a compression coil spring 51 is disposed between the stopper 50 and the rising piece 46a. ing.

The movable rod 49 is urged forward by the spring force of the compression coil spring 51, and its front end protrudes into the cooking chamber 22, and the movable tray 49 is heated while the upper tray 28 is supported by the tray support 26. It is inserted into the cooking chamber 22 and its upper pan 2
8 is pushed rearward by the flange portion 28a of the compression coil spring 51 as shown by a two-dot chain line in FIG.
Moves rearward against the spring force of
6a.

The support plate 46 is provided with a microswitch 52 which is located near the rear end of the movable rod 49 and constitutes a dish detecting means. This micro switch 52
4 is in an off state when the operation element 53 is protruding upward as shown by a solid line in FIG. 4, and the operation element 53 is moved by the rear end of the movable rod 49 as shown by a two-dot chain line in FIG. It is turned on by being pushed. Therefore, when the micro switch 52 is turned on, the upper tray 2
It can be detected that 8 is set in the cooking chamber 22.

The dish detecting mechanism 45 having such a configuration is also provided on the side corresponding to the dish support 27. As shown in FIG. 2, the operation panel 25 is provided with a display unit 54, a start switch 55, a switch 56 for setting a menu, a cooking time, and the like.

On the other hand, FIG. 5 shows an electrical configuration of a portion related to the gist of the present invention. In FIG. 5, a fuse 63 and a door switch 64 are connected in series to one of the power lines 61 and 62 connected to the AC power supply 60, and a door switch 65 is connected to the other power line 62. It is connected. And the door switch 64
A series circuit of an interlock switch 66, a relay switch 67a of a relay 67 and a hot air heater 36 of a hot air circulator 32, a series circuit of a relay switch 68a of a relay 68 and an upper heater 37, A series circuit of a relay switch 69a and a lower heater 38, and a series circuit of a high-frequency oscillator 70 for driving the magnetron 41 and a relay switch 71a of a relay 71 are connected to each other. The motor 35 of the hot air circulation device 32 is connected to the relay switch 67 a in parallel with the hot air heater 36.

In this case, the door switches 64 and 65 are turned off when the door 24 is opened, and the interlock switch 6 is turned off.
6 is configured to be turned off when the door 24 is closed.

A DC power supply circuit 73 provided on a control circuit board 72 is connected to the power supply lines 61 and 62, and a microcomputer 74 constituting control means is connected to the DC power supply circuit 73. ing. The microcomputer 74 includes a microswitch 5 of each of the tray detection mechanisms 45 corresponding to the upper tray 28 and the lower tray 29.
2, 52 signals, start switch 55, switch 5
6 are input.

The microcomputer 74
As described later, the hot air heater 36 and the motor 3 are connected via the relays 67, 68, 69, 71 based on the signals of the switches and a preset program.
5, the upper heater 37, the lower heater 38, and the high-frequency oscillation device 70.

Next, the operation of the present embodiment will be described.
First, the upper pan 28 and the lower pan 2 are placed in the cooking chamber 22.
The case where both of the ingredients 9 and 9 are stored and cooked (for example, the case of cream puff) will be described. The user places the upper tray 28 on which the object to be cooked 75a is placed on the upper plate support portions 26 and 2.
6 and inserted into the cooking chamber 22,
When the lower tray 29 on which the object to be cooked 75b is placed is placed in the heating cooking chamber 22 with the lower tray 29 placed on the lower plate support portions 27, 27, the micro switches 52, 52 of each plate detection mechanism 45 are turned on.

Then, with the user closing the door 24,
When the start switch 55 is operated, the microcomputer 74 performs the cooking in which both the upper tray 28 and the lower tray 29 are accommodated in the heating cooking chamber 22 due to the input of the ON signals of the two micro switches 52, 52. As shown in FIG. 6, the motor 35, the hot air heater 36, the upper heater 37, and the lower heater 38 are turned off and turned on through the relays 67, 68, 69 based on a preset program. Control.

In this case, the upper heater 37 and the lower heater 38 are alternately turned on and off by turning on and off the upper heater 37 and the lower heater 38 alternately based on the hot air heating by the hot air circulation device 32.
8 heating is applied.

It should be noted that the timing of turning off and on the power of the motor 35 and the hot air heater 36, the upper heater 37, and the lower heater 38 of the hot air circulating device 32 may be controlled by a preset time or may be controlled as shown in FIG. The control may be performed based on the detection result of the temperature sensor that is not used.

In this case, the motor 35 of the hot air circulation device 32
Is energized, the fan 34 is driven to rotate. When the fan 34 is driven to rotate, the air in the cooking chamber 22 is sucked into the casing 33 from the suction port 30 at the lower portion of the rear surface of the cooking chamber 22 by the blowing action, and then the rear surface of the cooking chamber 22 is rotated. Outlet 3 near the center of the
1 is blown into the cooking chamber 22.

At this time, the cooking chamber 2 is
The air blown into the inside 2 is heated by a hot-air heater 36 to be hot-airized, and the hot air is directed forward between the upper tray 28 and the lower tray 29 as shown by an arrow B in FIG. After the flow has hit the door 24 and changed its direction, it flows downward below the lower tray 29 and is sucked into the casing 33 from the suction port 30. The hot air circulates in this manner, and the cooked food 75a on the upper tray 28 is heated mainly from below by the hot air, and the lower tray 2 is heated.
9 is heated from above and below.

When the lower heater 38 is energized, the object to be cooked 75b on the lower tray 29 is mainly heated by the lower heater 38 from below. When the upper heater 37 is energized, the upper heater 37 mainly heats the object 75a on the upper tray 28 from above.

Here, when performing such heating cooking,
The hot air heater 36 of the hot air circulation device 32 and the upper heater 37
And the lower heater 38 are preferably energized at the same time.
Therefore, the operating current cannot be set to 15 A or more. Therefore, in this embodiment, the hot air heater 36 is set to 650.
W, the upper heater 37 and the lower heater 38 are both set to 650 W, and the upper heater 37 and the lower heater 38 are alternately turned on and off based on the hot air heating by the hot air circulation device 32 as described above. Thus, 1300 W when the hot air heater 36 and the upper heater 37 are used simultaneously, and 1300 W when the hot air heater 36 and the lower heater 38 are used simultaneously.
Since the current is 300 W and the current used is 13 A, they can be used effectively within the allowable current range.

When such heating and cooking is performed, a hot air heater 3 is provided between the upper tray 28 and the lower tray 29, which cannot be directly heated by the upper heater 37 and the lower heater 38.
6, heating the upper heater 37 and the lower heater 38 as appropriate, and heating the objects 75a and 75b placed on the upper tray 28 and the lower tray 29 as much as possible. It becomes possible to heat uniformly.

In this case, since the lower heater 38 is disposed outside the bottom of the cooking chamber 22, the hot air flowing below the lower tray 29 does not hit the lower heater 38. For this reason, the flow of the hot air flowing below the lower tray 29 is not disturbed by the lower heater 38, and the hot air having a relatively low temperature flowing below the lower tray 29 causes the hot air to flow through the lower heater 38. It is also possible to prevent the temperature from being lowered.

Next, the upper tray 28 is placed in the cooking chamber 22.
A case in which only the food is stored and cooked (for example, a grill cooking in which the surface is to be baked) will be described. The user places the upper tray 28 on which the food is placed on the upper plate support 2.
When it is inserted into the cooking chamber 22 while being placed on the heating chamber 6, 26, the upper microswitch 52 is turned on.

Then, with the user closing the door 24,
When the start switch 55 is operated, the microcomputer 74 detects that only the upper tray 28 is stored in the cooking chamber 22 by inputting an ON signal of only the upper micro switch 52, and at the same time, , Each relay 6 based on a preset program
The motor 35, the hot air heater 36, and the upper heater 37 are controlled to be turned on and off via the switches 7 and 68 as shown in FIG.

In this case, the heating by the upper heater 37 is basically used, and the hot-air heating is added by controlling the power cutoff of the motor 35 and the hot-air heater 36 of the hot-air circulation device 32.

In the heating cooking in this case, the object to be cooked on the upper tray 28 is heated from above by the upper heater 37 to give it a baking color, and heated from the lower surface of the upper tray 28 by hot air from the hot air circulation device 32. By doing so, the object to be cooked can be efficiently heated.

The lower pan 28 is placed in the cooking chamber 22.
A case in which only the food is stored and cooked (for example, a case where the height of the object to be cooked is like a cake) will be described. The user places the lower tray 29 on which the food is placed on the lower plate support 2.
When it is inserted into the cooking chamber 22 while being placed on 7, 27, the lower micro switch 52 is turned on.

Then, with the user closing the door 24,
When the start switch 55 is operated, the microcomputer 74 detects that only the lower tray 29 is stored in the cooking chamber 22 by receiving the ON signal of only the lower micro switch 52. At the same time, based on a preset program, each relay 6
The motor 35, the hot air heater 36, and the lower heater 38 are controlled to be turned on and off as shown in FIG.

In this case, the heating by the lower heater 38 is used as a basis, and the motor 35 of the hot air circulating device 32 and the heater 36 for hot air are cut off and the hot air heating is added.

In the heating cooking in this case, the object to be cooked on the lower tray 28 is heated from below by the lower heater 38, and the object to be cooked is mainly heated from above by the hot air from the hot air circulation device 32. Thus, the object to be cooked can be efficiently heated.

On the other hand, when cooking is performed after the user has set the cooking menu by the switch 56, the microcomputer 74 first sets the cooking contents of the set cooking menu and the contents of the upper tray 28 and the lower tray 29. It is determined whether or not the use state (signals of the upper and lower micro switches 52) matches.

The microcomputer 74 executes the heating cooking corresponding to the set cooking menu when they are suitable, but when the cooking menu is not suitable, for example, when the cooking menu is a cake, the microcomputer 74 performs the cooking. Saucer 28,
In the case where 29 is accommodated, the heating and cooking are stopped and the fact is displayed on the display unit 54. This can prevent erroneous heating from being performed.

According to the above-described embodiment, the cooking chamber 22
When both the upper tray 28 and the lower tray 29 are accommodated and cooked, the upper tray 28 and the lower tray 29 cannot be directly heated by the upper heater 37 and the lower heater 38.
Are heated by hot air immediately after being heated by the hot air heater 36, and the upper heater 37 and the lower heater 38
As a result, the objects 75a and 75b placed on the upper tray 28 and the lower tray 29 can be heated as uniformly as possible, and as a result, the unevenness of the objects 75a and 75b is baked. Can be prevented as much as possible.

In this case, the hot air that contributes to the heating of the objects to be cooked 75a and 75b is the one that has just been heated by the hot air heater 36, so that the temperature of the hot air can be easily controlled. .

Also, as described above, the upper and lower trays 28, 29
In the cooking using the hot air, heating is basically performed by a hot air circulating device 32, and an upper heater 37 and a lower heater 38 are alternately energized to add heating by the upper heater 37 and the lower heater 38, thereby allowing an allowable current. Heating can be performed efficiently within the range.

Then, the upper tray 28 is placed in the cooking chamber 22.
In the case of cooking with only the hot water contained therein, heating is basically performed by the upper heater 37, and by adding hot-air heating by the hot-air circulating device 32 to this, the object to be cooked can be efficiently cooked. In addition, when cooking is performed by housing only the lower tray 29 in the heating cooking chamber 22, heating is performed by the lower heater 37, and by adding hot-air heating by the hot-air circulating device 32 to this, the object to be cooked is cooked. Heat cooking can be performed efficiently.

Further, based on the signals from the microswitches 52 of the upper and lower plate detecting mechanisms 45, the use state of the upper tray 28 and the lower tray 29 is detected to infer the cooking content. Upper and lower heater 2
By controlling 8, 29, heating suitable for cooking can be performed without selecting a cooking menu.

Further, it is determined whether or not the cooking content of the cooking menu set by the user matches the detection results of the upper tray 28 and the lower tray 29, and if not, the heating cooking is stopped. In addition, incorrect heating can be prevented from occurring.

FIG. 9 shows a second embodiment of the present invention. The second embodiment differs from the first embodiment in the following points. That is, in the case where both the upper tray 28 and the lower tray 29 are accommodated in the cooking chamber 22 for cooking, the energization ratio of the upper heater 37 and the lower heater 38 is changed between the first half and the second half of cooking. I have. Specifically, at the start of cooking, the inner box 23 (the cooking chamber 22)
In the first half, the energization time of the lower heater 38 is set to be longer than that of the upper heater 38, and in the latter half, the upper heater 37 and the lower heater 38 are turned on in order to improve the rise of the temperature in the cooking chamber 22. The energization time is made the same, or the upper heater 37 is made longer.

By performing such control, cooking can be performed more efficiently.

The present invention is not limited to the above embodiments, but can be modified or expanded as follows. As a dish detecting means for detecting the presence or absence of the upper tray 28 and the lower tray 29, for example, an optical sensor may be used to detect the presence or absence of reflected light.

[0057]

As is clear from the above description, according to the present invention, the following effects can be obtained. Claim 1
According to the heating cooker described above, when both the upper tray and the lower tray are stored in the cooking chamber, cooking is performed by hot air between the upper and lower trays that cannot be directly heated by the upper heater and the lower heater. By heating with hot air immediately after being heated by the heater for heating, and appropriately adding the heating of the upper heater and the lower heater, the items placed on the upper and lower trays can be heated as uniformly as possible. Like
As a result, uneven grilling of the food can be prevented as much as possible.

According to the second aspect of the present invention, since the lower heater is disposed outside the bottom of the cooking chamber, the flow of hot air flowing below the lower tray is disturbed by the lower heater. In addition, it is possible to prevent the temperature of the lower heater from being lowered by hot air having a relatively low temperature flowing below the lower tray.

According to the third aspect of the present invention, in cooking using the upper and lower trays, hot air is circulated by a hot air circulating device, and an upper heater and a lower heater are alternately energized. By adding the heating by the lower heater, the heating cooking can be performed efficiently within the range of the allowable current.

According to the heating cooker of the fifth aspect, the rise of the temperature in the heating cooking chamber at the start of cooking can be improved, and the cooking can be performed more efficiently.

According to the heating cooker of the sixth aspect, when only the upper tray is accommodated for cooking, the object to be cooked can be efficiently cooked. According to the heating cooker of the seventh aspect, when only the lower tray is accommodated and cooked, it is possible to efficiently heat and cook the object to be cooked.

According to the heating cooker of the eighth aspect, the contents of cooking can be estimated by detecting the use state of the upper tray and the lower tray based on the detection result of the plate detecting means. And by controlling the lower heater,
Heating suitable for cooking can be performed.

According to the heating cooker of the ninth aspect, when the cooking content of the cooking menu set by the user and the detection result of the dish detecting means do not match, the heating and cooking is stopped, whereby incorrect heating is performed. Can be prevented beforehand.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional side view showing a first embodiment of the present invention.

FIG. 2 is a cutaway front view.

FIG. 3 is a cutaway perspective view of a dish detecting mechanism.

FIG. 4 is a longitudinal sectional side view of the same part.

FIG. 5 is a diagram showing an electrical configuration.

FIG. 6 is a diagram showing a cut-off state of each heater when cooking using upper and lower trays;

FIG. 7 is a diagram corresponding to FIG. 6 when cooking is performed using only the upper tray;

FIG. 8 is a diagram corresponding to FIG. 6 when cooking is performed using only the lower tray.

FIG. 9 is a view corresponding to FIG. 6, showing a second embodiment of the present invention.

FIG. 10 is a diagram corresponding to FIG. 1 showing a conventional example.

FIG. 11 is a longitudinal sectional front view.

[Explanation of symbols]

22 is a cooking chamber, 28 is an upper tray, 29 is a lower tray,
Reference numeral 30 denotes an inlet, 31 denotes an outlet, 32 denotes a hot air circulation device, 34 denotes a fan, 35 denotes a motor, 36 denotes a heater for hot air, 37 denotes an upper heater, 38 denotes a lower heater, 45 denotes a dish detection mechanism, and 52 denotes a micro switch. (Dish detecting means), 74 indicates a microcomputer, and 75a and 75b indicate objects to be cooked.

Claims (9)

[Claims] 1. A cooking chamber configured to receive and arrange an upper tray and a lower tray on which an object to be cooked is placed in two upper and lower stages, and A suction port provided below the pan, an outlet provided on the rear surface of the cooking chamber and positioned between the upper pan and the lower pan, A fan is provided at the rear of the rear surface and circulates by sucking air from the cooking chamber through the suction port and blowing it out from the outlet into the cooking chamber, a motor for driving the fan to rotate, and cooking from the blowing port. A hot-air circulating device having a hot-air heater for hot-airizing the air blown into the room; an upper heater for heating the cooking chamber from above; and a lower heater for heating the cooking chamber from below. Cooking device, characterized by comprising and. 2. The cooking device according to claim 1, wherein the lower heater is disposed outside the bottom of the cooking chamber. 3. In the case where both the upper tray and the lower tray are housed in the heating cooking chamber for cooking, the heating is basically performed by hot air circulation by a hot air circulation device, and the upper heater and the lower heater are alternately energized. 3. Heating by an upper heater and a lower heater is added.
The heating cooker as described. 4. The cooking device according to claim 3, wherein a current supply ratio between the upper heater and the lower heater is changed. 5. The cooking device according to claim 4, wherein the first half of the cooking is set such that the energization ratio of the lower heater is increased. 6. In the case where cooking is carried out with only the upper tray in the heating cooking chamber, heating is basically performed by an upper heater, and hot air heating by a hot air circulation device is added to the heating. Item 2. A heating cooker according to Item 1. 7. When cooking is carried out with only a lower tray in a heating cooking chamber, heating is basically performed by a lower heater, and hot air heating by a hot air circulation device is added thereto. Item 2. A heating cooker according to Item 1. 8. A dish detecting means for detecting whether or not the upper tray and the lower tray are accommodated in the cooking chamber, and controls the hot air circulation device, the upper heater and the lower heater based on the detection result of the dish detecting means. The cooking device according to claim 1, wherein: 9. A dish detecting means for detecting whether or not an upper tray and a lower tray are accommodated in a heating cooking chamber, wherein a cooking content set in a cooking menu and a detection result of the dish detecting means are incompatible. The cooking device according to claim 1, wherein the cooking is stopped.