JPS61165527A - Heat-cooking apparatus - Google Patents

Abstract

PURPOSE:To reduce the uneven baking of a food stuff by flowing out hot air to the upper part and the lower parrt of a top plate, and applying a radiation heat to the upper part of the plate from a second heater. CONSTITUTION:A suction port 6, an upper blow-off port 7-a and a lower blow-off port 7-b are provided at the rear wall 5 of a heating chamber 1. A top plate 2 is provided with legs 8 so that it is positioned between the upper blow-off port 7-a and the lower blow-off 7-b, and a second heater 10 is disposed at the upper part of the heating chamber 1. A fan chamber 12 and a heater chamber 13 contiguous thereto are provided on the rear surface of the heating chamber 1, and a circulating fan 14 is driven by a moor 15. Within a heater chamber 13 is provided a first heater 16. A temperature detector is mounted in the vicinity of the outlet of the fan chamber 12. The quantities of the hot air flows at the upper and lower parts of the top plate 2 can be adjusted, and the blow-off port 7 in the approximate center in the horizontal direction of the rear wall is provided. Hence, the difference between the baking color at the center and that around the periphery due to the irregularity of the sir flow quantity can be decreased. Further, the ratio of the power supply times to the first heater 16 and the second heater 10 is changed to obtain an optimum heat quantitu distribution.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a cooking device that uses hot air to cook food.

Conventional technology As a conventional example, there is a heating chamber, a rotary table that is rotatable with food placed in the heating chamber, a hot air generation chamber formed adjacent to one side of the heating chamber, and A partition wall that partitions a hot air generation chamber and a heating chamber, an air intake port formed in one example of the partition wall from the heating chamber to the hot air generation chamber, and a blower fan disposed in the hot air generation chamber close to the air intake port; an air outlet to the heating chamber formed on the other side of the partition wall so as to cover almost the entire height of the heating chamber; a heater disposed in the hot air generation chamber close to the air outlet; The chamber is formed such that the height of the air passage from the air outlet of the fan chamber housing the air blower fan toward the air outlet gradually increases, and the air blower fan has the following characteristics:
The heater forces a flow of heated air, and the hot air enters the heating chamber from the other side of the bulkhead through the air outlet, passes over the food rotating with the rotary table, and passes through the air inlet from one side of the bulkhead. The structure was such that the convection was made to flow through the heating chamber and then exit the heating chamber. (For example, Utsukai Sho 59-101
(No. 114 Publication) Problems to be Solved by the Invention However, in such a configuration, the air outlet is formed so as to extend over the entire height of the heating chamber of the partition wall, so that it is difficult to determine the height of the heating chamber. Even in this case, only almost uniform hot air can be obtained.

On the other hand, when cooking apple pie, sponge cake, etc., it is said that stronger hot air is needed on the bottom of the food, but this is difficult to achieve with the above configuration. In addition, the air outlet is located at the edge of the partition wall, making it difficult for the hot air to reach the center of the heating chamber, so variations in the amount of air blown by the fan can result in color differences between the center and periphery of the food. There is a problem that it is easy to influence the difference.

The present invention aims to solve these conventional problems and provides a heating cooker that provides better cooking performance.

Means for Solving the Problems The heating cooker of the present invention has a configuration in which air in a heating chamber is taken in through an intake port, heated in a heater chamber, and hot air is blown out from an outlet.
The air outlet is placed approximately in the horizontal center, and hot air is blown out to the top and bottom of the top plate. Furthermore, the second heater is used to apply radiant heat to the upper part of the top plate.

Function: Since the heating cooker of the present invention has the hot air outlet arranged approximately at the center in the horizontal direction, the hot air can be sent to the center of the heating chamber without being affected by the air volume, and the food can be heated. The center and surrounding areas can be baked to reduce unevenness.

In addition, the air outlets are arranged above and below the top plate, and by changing the total area of the air outlets at the top of the top plate and the total area of the air outlets at the bottom of the top plate, an optimal balance of hot air can be obtained.

Furthermore, if the hot air in the upper part is insufficient, it can be supplemented by radiant heat from the second tank.

EXAMPLE Hereinafter, a heating cooker according to an example of the present invention will be explained with reference to the drawings.

In FIG. 1, on the bottom of the heating chamber 1 there is a driving morph 3 for rotating the top plate 2 and a rotating table 4 directly connected to the driving morph 3. The rear wall 5 of the heating chamber 1 has an air intake port 6 and an upper air outlet. -a and lower air outlet? There is -b. Top plate 2
A leg 8 is provided so as to be located between the upper Suita lower a and the lower blow-off lower b. Food is placed on the top plate 2. A second heater 10 is installed in the upper part of the heating chamber 1.
has been set up.

In FIG. 2 showing a cross-sectional view of a main part, a door 11 is provided at the front of the heating chamber 1 so as to be openable and closable.

A fan chamber 12 is provided on the rear surface of the heating chamber 1;
A heater chamber 13 is provided adjacent to.

A circulation fan 14 is provided within the 77-room chamber 12 and is driven by a motor 15. A first heater 16 is provided within the heater chamber 13 .

In FIG. 3, a fan chamber 12 and a heater chamber 13 are provided adjacent to each other, and a temperature sensor 17 is installed near the outlet of the fan chamber 12.

In the control circuit diagram of the cooking device of the present invention shown in FIG. 4, the main relay 18 controls all the loads such as the motor 3 and the motor 15, the first heater 10 and the second heater 167Ix, and controls the first The relay 19 is the first heater 10
The second relay 20 controls the second heater 16. The main relay 18, the first relay 19, and the second relay 20 are driven by signals from the control section 21. Control unit 21 includes a microcomputer. The start of cooking is performed by a signal from the start switch 22. The control temperature in heating chamber 1 is controlled by temperature volume 2.
3 is set in the control unit 21.

The cooking time is set in the control section 21 by the timer volume 24. The signal from the temperature detector 17 is input to the control unit 21, and the first relay 19 and the second relay 20 are ON/OFF controlled by the signal, and the temperature volume 23 is
The inside of the heating chamber 1 is controlled to the temperature set by. The first relay 19 and the second relay 20 alternately switch I! when the temperature inside the heating chamber 1 is lower than the set temperature. will be #ed. At this time, the ratio between the drive time of the first relay 19 and the drive time of the second relay 20 can be changed using the volume 25.

In this way, the upper blowing section 7-a and the lower blowing section 7-a
By changing the area of -b, it becomes possible to freely adjust the amount of hot air at the top and bottom of the top plate 2,
Good cooking performance can be obtained even when cooking apple pie, sponge cake, and other dishes that require stronger hot air at the bottom.

Furthermore, by providing the Suita lower at approximately the horizontal center of the rear wall, it is possible to reduce the influence of variations in air volume on the difference in color between the center and the periphery of the food.

Further, the fan chamber 12 and the heater chamber 13 can be placed on one side of the rear wall from approximately the center, making it possible to realize a compact cooking device.

The first heater 16 and the second heater 10 depending on the type of food.
By changing the ratio of the energization time to the top plate 2, the optimal heat distribution between the upper and lower portions of the top plate 2 can be obtained for any kind of food.

Next, a heating cooker according to another embodiment of the present invention will be described with reference to the drawings.

In FIG. 5, a second top plate 27 having legs 26 is placed on the top plate 2. As shown in FIG. Top plate 2 and second top plate 2
Food 9 is placed on both of 7. The intake port 6 is arranged at the upper part of the second top plate, the upper Suita lower is arranged between the second top board 27 and the top plate 2, and the lower air outlet ? -b is provided under the top plate 2. The control circuit is similar to the previous embodiment.

If you do this, the food 9 on the top plate 2 will be distributed between the upper air outlet lower & lower air outlet. -B can be heated by the top plate 2
The food 9Vi on the top 7 can be heated by the radiant heat of the second heater 10 and the hot air from the upper blowing lower -a.

Therefore, twice the amount of food can be heated, and the cooking time can be shortened.

Effects of the Invention As described above, the heating cooker of the present invention takes in the air in the heating chamber through the intake port at the top of the heating chamber, heats it in the heater chamber, and then heats the air from the air outlet placed in the horizontal center of the side surface. The food is heated by the hot air blown to the top and bottom of the top plate and the radiant heat from the second heater. Therefore, the balance between the hot air from the upper and lower air outlets, and the balance between the hot air and the hot air It is possible to provide a heating cooker that can optimize the balance of radiant heat of the second heater depending on the food, has less uneven cooking, has good cooking performance, and can shorten cooking time.

[Brief explanation of drawings]

FIG. 1 is a front cross-sectional view of the main parts of a heating cooker according to an embodiment of the present invention, FIG. 2 is a cross-sectional view of the main parts, FIG. Fig. 4 is a control circuit diagram of the same cooking device, and Fig. 5 is a front sectional view of main parts of a heating cooking device according to another embodiment of the present invention. ...Top plate, 5...
... Rear wall, 6 ... Intake port, 7 ... Air outlet, 10 ... Second heater, 12 ...
・Fan room, 13----Heater room, 14-・
・-Circulation @ fan, 16...First heater, 17
...Temperature detector, 27...Second top plate. Name of agent: Patent attorney Toshio Nakao and 1 other person No. 1
Figure 1... - iO ripe 't 10..., Father-in-law Z's heater Z - Top plate 5... - East wall C... Loss of air 9... Food Figure 2 1z-m-Fan 1 13.・-Heater T/4,, ,491317. Heater 17...1L qa unit 3rd (!l Fig. 4)

Claims (9)

[Claims] (1) A heating chamber for storing food, a top plate for placing the food, a drive unit that makes the top plate rotatable, an air intake port and an air outlet provided on one side of the heating chamber, and A fan chamber and a heater chamber provided in contact with the side surface of the heating chamber,
The fan chamber includes a circulation fan provided in the fan chamber, a first heater and a temperature detector provided in the heater chamber, and a second heater provided in the heating chamber. A circulating fan in the fan chamber provided close to the intake port sucks air in the heating chamber into the fan chamber and sends it to the heater chamber, and the air sent to the heater chamber is heated by the first heater. A heating cooker configured to heat food by blowing air from an air outlet into a heating chamber. (2) The heating cooker according to claim 1, wherein the air outlet is provided approximately at the horizontal center of the side surface. (3) The cooking device according to claim 1, wherein the air outlet is located below the air intake. (4) The cooking device according to claim 1, wherein the fan chamber and the heater chamber are provided adjacent to each other, and a temperature sensor is provided near the outlet of the fan chamber. (5) The heating cooker according to claim 1, wherein the height direction position of the top plate is in the range where the air outlet is located. (6) The cooking device according to claim 1, wherein the air outlet is divided into an upper part and a lower part, and the top plate is located between the upper part and the lower part. (7) The heating cooker according to claim 1, which is configured to use both the first heater and the second heater. (8) A second top plate is provided, the top plate and the second top plate are placed so as to maintain a predetermined interval, the air intake port is located above the second top plate, and the air outlet is located above the second top plate. 2. The heating cooker according to claim 1, wherein the cooking device is located below the second top plate and is heated by the first heater and the second heater. (9) The cooking device according to claim 1, wherein the ratio of the substantial power consumption of the first heater to the substantial power consumption of the second heater is changed depending on the food.