JPS5971930A - Electric cooking apparatus - Google Patents

Abstract

PURPOSE:To eliminate unfavourable heat transmission to a material to be cooked and to enable to scorch on the material to be cooked, by a method wherein a bottom part of a heating chamber is made into an attachable and detachable saucer form bottom plate, underneath of which is provided with a heater and a device supplying hot air is provided within the heating chamber. CONSTITUTION:As a material to be cooked 19 is turned into a cooking state of a high temperature effectively by receiving convection heating resulting from hot air and conduction heating from a bottom plate 2, rapid heating of the material to be cooked 19 can be done and a temperature of the bottom plate 2 is kept at more than 200 deg.C when electrification of the titled device is started by placing the material to be cooked 19 directly on the bottom plate 2, the material to be cooked 19 is turned into a hot plate cooking state through which the material to be cooked 19 can be scorched. The titled device is so constituted that when an upper body 1 is removed a fan heater 6 and a fan motor 8 are disconnected, only a lower heater 5 is electrified, a temperature of the bottom plate 2 is detected by a sensing part 18 so that the titled device is controlled at a predetermined temperature by a thermostat 15 for a lower body by interlocking with this removal action of the upper body 1.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an electric cooking device such as an open type, which has the advantage of being able to see through the inside of the heating chamber, and also solves the problem of poor heat transfer to the food to be cooked, as well as giving brown marks to the food to be cooked. 〇 Conventionally, there have been open doors where the heating chamber is made of glass and the heating means is hot air, but since heating is only done by hot air, It not only heats the air by convection, but also heats the walls of the heating chamber evenly.

2/, -・ Moreover, since the wall material is made of glass, it has a high heat absorption rate and a large heat capacity, so excess heat is rapidly absorbed, resulting in extremely poor thermal efficiency. I had left it behind. Therefore, the oven capacity allowed in ordinary households is not sufficient to heat the food to be cooked, and the cooking time is long, and cooking at high temperatures (about 250° C. or higher) is not possible. One of the drawbacks of the hot air heating method is that it is difficult to brown the food unless the hot air is concentrated in certain areas.

The present invention eliminates the drawbacks of the conventional electric cooking appliances described above, and embodiments of the present invention will be described below with reference to the accompanying drawings.

In the figure, 1 is an upper body that forms the upper part of the heating chamber, and is made of transparent glass or the like.
It is supported by On the other hand, the bottom plate 2 forming the lower part has a saucer shape and is made of a metal plate such as an iron plate or an aluminum plate, and the surface is coated with fluorine or the like.As shown in Fig. 2, the main body 3 It is set on a lower heater 5 built into the interior.

Of course, the bottom plate 2 may be made of any other material.

The bottom plate 2 and the upper body 1 are combined to form a heating chamber, and a fan heater 6°, a fan 7, a fan motor 8, and a rectifying plate 9 are provided on the negative side of the bottom plate 2 and the upper body 1. Furthermore, there is a sensing part 10 of a thermostat 14 that controls the temperature in the heating chamber to a predetermined temperature, a time switch 13 that can set/reset the cooking time at a predetermined cooking time, and a set of cooking grids 11 on which the food to be cooked is placed. A cooking tray 12 is provided.

FIG. 3 is a circuit diagram of the above configuration. When the timer 13 is set, the fan heater 6 becomes red hot, the fan motor 8 rotates, and the fan 7 blows hot air through the rectifier plate 9 into the heating chamber. While being sent, the lower heater 5 is also heated at the same time, heating the bottom plate 2 and heating the heating chamber together to a predetermined temperature. When a predetermined temperature is reached, the thermostat 14 is activated to turn off the power to both heaters, and is then repeatedly turned on and off to maintain the predetermined temperature.

Here, the oven cooking state that requires high temperature will be explained with reference to FIG. 4. When the food 19 is placed directly on the bottom plate 2 and electricity is started by the above operation, the food 19 will be heated by convection by hot air. , it receives conduction heating from the bottom plate 2, efficiently reaches a high temperature cooking state, allows rapid heating, and the bottom plate 2
By keeping the temperature of 200°C or higher, cooking food 1
9 is in a teppanyaki state and has burnt marks.

Further, as shown in Fig. 5, when the upper body 1 is removed, in conjunction with this operation, the selector switch 16 in the circuit diagram of Fig. 3 is switched to the b side, 1γ is switched to "off", and the fan Heater 6 and fan motor 8 are turned off, and the lower heater
5 is energized, the sensing part 18 detects the temperature of the bottom plate 2, and the lower body thermostat 15 controls the temperature to a predetermined temperature.

In addition, if even the bottom plate 2 is made detachable as shown in FIG. 6, cleaning becomes very easy.

As is clear from the above configuration, the present invention provides the following effects.

(a) With the addition of an efficient heating method that uses conductive heat, it has become possible to cook high-temperature dishes efficiently and under optimal conditions, and it has also become possible to brown the food.

(Naka) Once the upper body is removed, the bottom plate can be used as a hot plate, and can be used continuously for cooking such as hamburgers and steaks, where it is best to brown the surface in a frying pan beforehand and then bake it in the oven. It can be cooked in one oven.

(c) The upper body is made of glass, etc., so you can clearly see the cooking status, and it is easy to use and fun.

Although we have given an example of using glass for the upper body, if heat barrier glass is used for this, a cooker with even higher efficiency and better temperature distribution can be obtained.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of an electric cooker showing an embodiment of the present invention;
Fig. 2 is a sectional view of the same, Fig. 3 is a 6-dimensional diagram of the electric circuit, Fig. 4 is a sectional view showing how the electric cooker is used, Fig. 5 is an exploded perspective view of the same, and Fig. 6 FIG. 2 is an exploded perspective view of an electric cooker showing another embodiment of the present invention. 1...Upper body 5...Lower heater, 6...Fan heater, 7.Old fan, 8.Old fan motor. Name of agent: Patent attorney Toshio Nakao and 1 other person No. 3
Figure 4 Figure 5

Claims (1)

[Claims] At least the front and upper surfaces forming the heating chamber for cooking are made of a transparent member, the bottom of the heating chamber is a removable saucer-shaped bottom plate, a heater is provided below this plate, and a means for supplying hot air into the heating chamber is provided. An electric cooker characterized by: