JPS6161021B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The purpose of the present invention is to suck high-temperature gas consisting of exhaust gas and air into a fan and blow it to a roasting box to perform accurate cooking. This invention relates to a circulating hot air type gas oven that aims to uniformly heat the food to be cooked using a simple structure.

Generally, this type of forced hot air gas oven is
As shown in the figure, a burner combustion chamber 38 is provided in a part of the roasting box 37, for example in the lower part, and a forced hot air fan 39 is also located in the same roasting box 37. Originally, this type of gas oven was able to cook quickly, but due to the influence of the forced hot air fan, the flow of hot air from the outlet and inside the roasting box 37 was not equalized, which resulted in roasting. The food in the box 37 is likely to be heated unevenly. Conventionally, in order to eliminate this type of drawback, attempts have been made to equalize the flow of hot air by changing the shape of the blow-off port 40, such as the hot-air blow-off port 40 shown in FIG. 6, but a sufficient effect has not been obtained. Furthermore, since the air outlet is formed with a single open area, the hot gas from the air outlet directly hits the food to be cooked, which tends to cause heating to be localized.
Therefore, the present invention aims to easily overcome the drawbacks of the conventional method and achieve accurate cooking by regulating the flow and volume of high-temperature gas so that it indirectly hits the food to be cooked.

An embodiment of the present invention will be described below with reference to the accompanying drawings. There is a combustion box 2 at the bottom of the roasting box 1,
It is separated from the roasting box 1, and has a structure in which a hot air partition plate 3 is separated and independent inside the roasting box 1. The burner 10 is arranged in a combustion box 2 separated from the roasting box 1. The exhaust gas combusted here mixes with the air from the secondary air holes 11 and 12 at the bottom of the combustion box, becomes a high-temperature gas, passes through the hot air passage 7 consisting of a group of small holes, and is passed through the fan 6 on the rear wall 36 of the hot air partition plate 3. The hot air is sucked into the fan 6 through the suction hole 8 having a diameter smaller than that of the hot air, and the hot air is sucked into the fan 6 through the suction hole 8 having a diameter smaller than that of the hot air.
2 and 23, and is ejected into the roasting box 1.
The ejected hot air is reversed at the front door 17 of the roasting box 1, passes through the suction hole 4 of the front wall 35 of the hot air partition plate 3, and
The hot air passes through the space 24 above the hot air passage 7 and enters the suction hole 8.
It is sucked into the fan 6 through the hot air outlet 21, 22, and 23, mixed with the combustion exhaust gas, and sent to the roasting box 1.
With a heat circulation structure, the front wall 35 of the hot air partition plate 3,
The rear wall 36 is larger than the outer diameter of the fan 6, and the roasting box 1
The fan 6 can be placed on the inner wall of the fan 6 at a constant distance from the fan 6, and the fan 6 can be removed by removing the hot air partition plate 3, and by removing the fan mounting screw 13, the fan 6 can be easily removed from the shaft 25. It has a structure that allows it to be removed. The suction hole 4 in the front wall 35 of the hot air partition plate 3 is a ventilation hole for sucking the waste heat from the roasting box 1 after cooking and heating, and there is a mounting hole 29 on the side of the ventilation hole, which is provided in the roasting box 1. It can be attached by hanging it from a metal fitting 9. In addition, there are protruding hot air blowing parts 2 on the left and right sides of the hot air partition plate 3.
0, and this blowing part 20 has a hot air blowing hole 2.
1, 22, and 23, and the upper part has an exhaust hole 18 through which excess hot air is exhausted and communicates with an exhaust pipe 19. The hot air blowing holes 21, 22, and 23 are divided into upper, middle, and lower parts on the left and right sides of the hot air blowing part 20, and have a structure in which the hot air blows out to the left and right oblique ceiling, the left and right horizontal, and the left and right oblique bottom of the roasting box 1. Further, as shown in the hot air partition plate 3 in FIG. 3, dividing plates 26 and 27 can be provided on the fan 6 side to improve the division of the air volume into upper, middle, and lower parts, and can also be made detachable. On the other hand, the air volume from the top, middle and bottom is 50
The air volume is regulated by the blowing area to ~65%, middle 2 to 5%, and bottom 30 to 48%. The hot air blowing portions 21 on the left and right sides of the partition plate 3 also serve as depth receivers for the plates 30 and 31. The rear wall 36 of the hot air partition plate 3 also serves as a guide for guiding the hot air from the fan 6 to the blowout holes 21, 22, and 23, and is larger than the outside diameter of the fan 6.
The hot air partition plate 3 is configured to be integrated with the front and rear walls 35 and 36 in order to perform the above-mentioned function with a single plate with a dimension that maintains a sufficient distance from the inner wall of the roasting box 1 to allow hot air to pass through. . Other components are a fan motor 15, a cooling fan 14, and a fan set screw 13, and other functional parts necessary for combustion are omitted.

In the configuration of the hot air partition plate 3, the hot air passes through the dividing plate 2.
At points 6 and 27, the flow is divided into three directions: upper, middle, and lower. First, the lower part is blown out from the hot air blowing hole 23, hits the bottom of the roasting box 1, spreads, flows between the bottom surface of the roasting box 1 and the tray 31, hits the front door 17, rises, is sucked in by the fan 6, and comes to the tray 31. It flows between the plates 32. The upper part is blown out from the hot air outlet 21, hits the ceiling of the roasting box 1, spreads, flows through the ceiling of the roasting box 1 and the space above the plate 32, hits the front door 17, and a part of it is turned over and discharged from the exhaust hole 8. The remainder flows between the plates 31 and 32 and is sucked in again by the fan 6. The middle part is blown out from the hot air blowing hole 22, and the hot air is blown out from the plate 3.
The hot air flows along the surface of the roasting box 1 between the roasting box 1 and the pan 1, and is reversed at the front door 17 or merges with the two hot airs mentioned above, passes through the center between the pans 31 and 32, and is sucked in by the fan 6. . Since the hot air blown into the roasting box 1 once flows into the ceiling, bottom and center of the roasting box 1, it does not hit the food locally strongly immediately after being blown out. In other words, since the hot air indirectly envelops the food and creates a flow to the suction hole, there is no local heating bias, uniform heating is always achieved, and uneven cooking does not occur. Furthermore, there is no rotational unevenness of the fan 6, no positional imbalance in the wind speed at the outlet that occurs in the rotational direction of the fan 6, and no deviation in heating of the food due to the influence of the fan 6.

Next, in FIG. 7, the food items 41 and 43 on the plates 31 and 32 are heated and cooked by the hot air blown out from the air outlet holes 21, 22, and 23, but the food item 41 is not in contact with the plate 31. Since the side facing the plate 31 is heated by the conductive heat of the plate 31, the plate 31 is heated by the hot air from the blow-off hole 23, and the back side of the food 41 is heated.
Because the heating is conducted by heat conduction from the metal plate 31, the heating rate from the back side of the food 41 is faster and more uniform than when the front surface of the food 42 is heated only with hot air. Therefore, the amount of heat required for the back side of the food 41 and the front surface of the food 42 is naturally greater for the latter.
In addition, the surface of the food 41 is heated when the hot air blown out from the air outlets 21 and 23 heats the surface of the food 42 and the plate 31, turns over at the rear door, and returns to the suction port 4 as the merged hot air. be done. However, the temperature of the combined hot air has decreased since the food 42 and the plate 31 have been heated, and the hot air does not return to both ends near the partition plate 3 to heat it, so the blowout holes 22 are used to supplement the heating. For the above reasons, as a result of the experiment, as shown in Fig. 8, the air outlet 21 has a diameter of 50 to 65
%, 22 to 5%, and 23 to 30 to 48%, good results were obtained.

That is, if the blowout air volume ratio is outside the above range, heating of the food will be biased due to the flow of hot air. Moreover, there is a time difference in the completion of the upper and lower cooked foods 41 and 42. Furthermore, problems arise such as a difference in heating between the front and back sides of the food.

The amount of hot air blown into the roasting box 1 can be divided into appropriate amounts by changing the area of the upper, middle, and lower blowing holes. Further, the total amount of air blown into the roasting box 1 can be increased or decreased. Also, the dividing plate 2 provided on the partition plate 3
By changing the depth dimension of 6 and 27 and the angle of the inclined surface, it is possible to control not only the total amount of air blown out, but also the amount of air blown out individually, as well as the direction of air blown out.

In addition, since the partition plate only has an inwardly protruding blow-out portion, there is no recess and it is easy to clean when wiping dirt from the roasting chamber and can be used cleanly at all times.

[Brief explanation of the drawing]

Fig. 1 is a longitudinal cross-sectional view of a gas oven showing an embodiment of the present invention, Fig. 2 is a cross-sectional view thereof, Fig. 3 is a longitudinal cross-sectional view of a hot air blowing section, and Fig. 4 is a perspective view of a partition plate section. , FIG. 5 is a vertical sectional view of a conventional example, FIG. 6 is a front view of a roasting box of a conventional example, FIG. 7 is a sectional view of another embodiment of the present invention, and FIG. 8 is a diagram showing the same appropriate air volume. It is. 1... Roasting box, 2... Combustion box, 3... Partition plate,
4...Suction hole, 10...Burner, 18...Exhaust hole, 21...Blowout hole, 22...Blowout hole, 23
...Blowout hole.

Claims (1)

[Claims] 1. A combustion means provided at the bottom of the roasting box, a fan arranged at the rear of the roasting box for blowing exhaust gas from the combustion means into the roasting box, and a fan located inside the roasting box A partition plate placed in front of the fan,
The partition plate includes a suction hole provided at a position facing the fan, and a blow-off portion provided to protrude from the partition plate toward the inside of the roasting box, and the blow-off portion is arranged in an obliquely upward direction. The partition plate has a blowout hole that blows out hot air to the rear surface of the partition plate, a blowout hole that blows out hot air in a horizontal direction, and a blowout hole that blows out hot air in a diagonal downward direction. A hot air circulation type gas oven with separate dividing plates.