KR100813728B1 - Micro-wave oven - Google Patents

Abstract

The present invention relates to a microwave oven, and more particularly, to a convection structure of a microwave oven in which food is uniformly cooked and multi-stage cooking is possible.

The convection chamber structure of the microwave oven according to the present invention includes a cooking chamber 200 which is a space in which food is accommodated and cooked therein; A convection chamber (300) mounted on an outer side of the cooking chamber to form a space for circulating air in the cooking chamber; A convection fan 340 provided at one side of the convection chamber and forcing convection of the internal air of the cooking chamber while rotating; In the microwave oven, characterized in that it comprises a convection heater (360) formed along the outside of the outer circumferential surface of the convection fan to heat the air supplied into the cooking chamber; On one side of the cooking chamber in which the convection chamber is mounted, a suction part 400 is installed to be inclined to suck air into the convection chamber, and left and right corners of each side of the cooking chamber 200 are formed. It comprises a discharge portion 500 is formed asymmetrically and the heated air is discharged inside the convection chamber, according to the convection structure of the microwave oven configured as described above, a large amount of cooking is possible at the same time, the cooking quality is improved There is an advantage.

Microwave, cooking chamber, suction, discharge, convection chamber, asymmetric

Description

Microwave oven {Micro-wave oven}

1 is a perspective view showing the appearance of a conventional microwave oven according to the prior art.

Figure 2 is a perspective view showing a convection chamber of a conventional microwave oven according to the prior art.

Figure 3 is a front view showing the inside of a conventional microwave oven according to the prior art.

4 is a front view showing the inside of a microwave oven employing a preferred embodiment of the present invention.

5 is a perspective view showing the inside of a convection chamber, which is a main component of a microwave oven in which a preferred embodiment of the present invention is employed;

Figure 6 is a partial perspective view showing one side of the cooking chamber of the microwave oven employing a preferred embodiment of the present invention.

Figure 7 is a state diagram showing the heat circulation of the microwave cooking chamber employing a preferred embodiment of the present invention.

8 is a front perspective view showing a state in which a multi-stage dish is provided in a cooking chamber of a microwave oven in which a preferred embodiment of the present invention is employed.

Explanation of symbols on the main parts of the drawings

100. Outer case 120. Front plate

200. Cooking Room 220. Turntable

240. Turntable Motor 300. Convection Chamber

320. Convection cover 340. Convection fan

360. Convection Heater 400. Suction

500. Discharge part 520. Upper left discharge part

540. Lower left discharge 560. Upper right discharge

580. Lower right discharge

The present invention relates to a microwave oven, and more particularly, to a convection structure of a microwave oven in which heat is circulated so that a large amount of food is cooked uniformly at the same time.

In general, microwave ovens store food and seal it, and then apply power to the magnetron generating high frequency to irradiate the food with microwaves, causing the molecules that make up food to vibrate 2.45 billion times a second. It is a cooking device for cooking food by the friction heat generated by the.

In addition, the microwave oven is easy to control the temperature, it is possible to uniformly cook food of various sizes and shapes due to simultaneous heating of each part of the food, and to save the cooking time, convenience of operation, etc. It is a situation that is widely spread.

Meanwhile, recently, a convection function for applying hot air to food and a grill function for grilling foods have been added, and various additional functions have been added. The heat sources of the microwave oven include a convection heater for forcing convection of hot air heated by a heater to heat food in the cooking chamber, and a grill heater for heating food by radiating heat radiated from the heated wire of the heated heater. .

In addition, the microwave oven is heated while rotating the food for even heating of food due to the wavelength characteristics of the microwave.

1 is a perspective view showing an open state of a conventional microwave oven according to the prior art. As shown in the figure, the outer shape of the microwave oven is formed by the outer case 10. The outer case 10 is formed in a substantially rectangular parallelepiped shape, and a cooking chamber 20, which is a space where food is cooked, is formed inside.

The cooking chamber 20 formed inside the outer case 10 is shaped into a rectangular parallelepiped shape with an open front surface, and a turntable 22 is provided on the bottom of the cooking chamber 20 in which food or a container containing food is seated. . In addition, the turntable 22 is rotated by a turntable motor (not shown) provided below. The food is cooked uniformly while the microwaves and the heat are irradiated evenly on the container containing the food or food seated on the upper surface by the rotation of the turntable 22.

A door 30 is provided at an open front surface of the cooking chamber 20. The door 30 is pivotally fastened to one side of the front surface of the outer case 10 to selectively shield the front surface of the cooking chamber 20 while rotating. The central portion of the door 30 is provided with a transparent window 32 so that the user can check the cooking state of the food being cooked in the cooking chamber 20, the front side of the door 20, the user is cooking chamber 20 When the door 20 is rotated to open the front surface of the door handle 34 for gripping protrudes forward.

On the side of the cooking chamber 20 is formed an electric equipment room (not shown) equipped with various electric components for operating the microwave oven by the user, and various buttons 42 for operating the microwave oven on the front of the electric equipment room 42 ) And a control panel 40 provided with the display unit 44 is mounted.

Meanwhile, a convection chamber 50 is provided outside the right side of the cooking chamber 20. The convection chamber 50 is a space for forced convection of air in the cooking chamber 20, and a convection pan 52 and a convection heater 54 are provided therein to heat the interior of the cooking chamber 20 with convective heat. do.

Figure 2 is a perspective view showing the inside of the conventional convection chamber of the conventional microwave oven, Figure 3 is a partial perspective view showing one side of the conventional microwave oven according to the prior art.

As shown in the figure, the convection chamber 50 is formed to be recessed outwardly so as to form a space for accommodating the convection fan 52 and the convection heater 54, and the right side of the cooking chamber 20 It is formed in a size corresponding to the size.

The convection fan 52 is provided to suck the internal air of the cooking chamber 20 and blow it in the circumferential direction, and is mounted at an approximately central portion of the convection chamber 50. The convection heater 54 is wound around the outer circumferential surface of the convection fan 52 at one or two times along the outer circumferential surface with a predetermined distance from the outer circumferential surface of the convection fan 52.

Therefore, the air sucked by the rotation of the convection fan 52 is blown in the circumferential direction by the convection fan 52, and the air being blown is formed along the circumferential surface of the convection fan 52 ( 54) is heated and blown.

An air guide 56 is provided in the convection chamber 50 to guide the air heated and blown by the convection heater 54 toward the center of the cooking chamber 20. The air guide 56 is formed of a plate having a predetermined length, and is composed of a first guide 56a, a second guide 56b, and a third guide 56c.

The first guide 56a is provided at a central portion of the upper end of the convection chamber 50 and is mounted in a slightly inclined shape to the left side (as shown in FIG. 2). In addition, a second guide 56b is formed from the upper right side of the inside of the convection chamber 50 to the first guide 56a. The third guide 56c is provided at the center of the left end inside the convection chamber 50 and extends vertically.

On the other hand, the right side of the cooking chamber 20 (shown in FIG. 1) that shields the open front of the convection center 30 corresponds to the position of the convection pan 52, that is, of the cooking chamber 20. The suction part 60 is formed in a plurality of perforations approximately in the center of the right side.

In addition, a discharge part 70 including a plurality of perforations is formed on the right side of the cooking chamber 20 such that the air blown by the air guide 56 is discharged into the cooking chamber 20.

The discharge part 70 is formed by forming a plurality of perforations gathered in a horizontal direction from the upper right side of the cooking chamber 20 (hereinafter referred to with reference to FIG. 3) to the upper center portion in which the first guide 56a is mounted. 1 the discharge portion 72, the second discharge portion 74 formed from the upper left of the cooking chamber 20 to the left center portion in which the third guide 56c is mounted, and the lower left side of the cooking chamber 20 It is composed of a third discharge portion 76 formed to the lower central portion.

Looking at the operation of the microwave oven according to the prior art configured as described above, when the user applies the external power to use the microwave, a plurality of electrical components provided in the interior of the electric part (not shown) is operated Done. When the electrical components are operated, microwaves are generated in the magnetron (not shown), and heat is forced to convection by the convection fan 52 and the convection heater 54 so that the food inside the cooking chamber 20 is cooked. do.

At this time, when the convection fan 52 is rotated, the air inside the cooking chamber 20 is sucked into the central portion of the convection fan 52 through the suction unit 60, the outer circumferential direction of the convection fan 52 It is heated by the convection heater 54 and blown to the outside while blowing to.

In addition, a part of the heated air is guided by the first guide 56a and the second guide 56b to be discharged through the first discharge part 72, and the heat at this time is the first half of the cooking chamber 20. It is blown from the upper right side to the lower left side of the latter half.

In addition, some of the hot air is blown by the third guide 76 is discharged through the second discharge portion 74, the heat is blown from the right side of the second half of the cooking chamber 20 toward the front left side. do.

The remaining part of the blowing air is blown from the lower half of the rear half of the cooking chamber 20 toward the front half through the third discharge portion 76.

The hot air blown in this way is concentrated in the center of the cooking chamber 20 to cook while heating the food.

However, the following problems occur in the prior art as described above.

In a conventional microwave oven, food is cooked by concentrating hot air blown by the air guide 56 to the center of the cooking chamber 20.

Therefore, when cooking a relatively large food, there is a problem that the quality of the cooking is deteriorated, such that the heat is not relatively touched to the outside of the food, such that cooking is relatively less than the central portion of the food, or only the central portion is locally heated.

In addition, when a multi-stage cooking is performed by mounting a rack inside the cooking chamber 20, a problem such as food in a corner of the outside of the cooking chamber 20 may not be cooked. This causes a problem that only one food can be cooked on the upper surface of the rack.

SUMMARY OF THE INVENTION An object of the present invention is to provide a convection chamber of a microwave oven in which heat is uniformly supplied to the entire cooking chamber to solve the problems of the prior art as described above.

Microwave oven according to the present invention for achieving the above object, the rack is selectively mounted so that the multi-stage cooking, the cooking chamber for providing a space for cooking food; A suction part which is provided to be biased laterally from a central portion of the side of the cooking chamber, is formed on a side of the cooking chamber in which the convection fan and the convection fan are mounted while forcibly convection the internal air of the cooking chamber; At each corner of the side of the cooking chamber is formed asymmetrically with respect to the rotation center of the convection fan includes a discharge portion for discharging air.
In another aspect, a microwave oven according to the present invention includes a cooking chamber capable of cooking in multiple stages and providing a space where food is cooked; It is formed on the side of the cooking chamber, includes a convection fan for circulating the internal air, the flow air inside the cooking chamber convection by the convection fan, the air flow rate and the wind speed is formed different from the center of rotation of the convection fan.

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The suction part is formed such that its center is biased in a direction corresponding to the biased direction of the convection fan.
The discharge part is formed such that more air is discharged in a direction opposite to the biased direction of the convection fan.

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The convection chamber in which the convection pan is accommodated is formed recessed to the outside of the cooking chamber.

According to the convection structure of the microwave oven according to the present invention having such a configuration can be a large amount of cooking at the same time, there is an advantage that the cooking quality is improved.

Hereinafter, with reference to the accompanying drawings showing a preferred embodiment of the convection structure of the microwave oven according to the present invention having the configuration as described above will be described in detail.

4 is a perspective view showing the inside of the convection chamber, which is a main component of the microwave oven employing a preferred embodiment of the present invention, and as shown in the figure, the outer case 100 to form an appearance in the microwave oven Is provided. The outer case 100 is molded in the shape of a rectangular parallelepiped with a portion of the front surface opened. The front surface of the outer case 100 is provided with a front plate 120 which is molded in a form that is opened while forming a front appearance.

A cooking chamber 200, which is a space where food is cooked, is formed in the rear of the opened front of the front plate 120, that is, in the rear of the opened front of the outer case 100. The cooking chamber 200 is formed in the shape of a rectangular parallelepiped with an open front surface, and a disk-shaped turntable 220 is mounted on an inner bottom surface of the cooking chamber 200 on which a container containing food or food is placed. The turntable 220 is rotated by receiving rotational power from the turntable motor 240 provided at the lower side of the cooking chamber 200, and microwaves and heat are incident evenly on food by the rotation of the turntable 220. .

The convection chamber 300 is provided on the right side of the cooking chamber 200. The convection chamber 300 is a space for forcibly circulating air in the cooking chamber 200. The convection chamber 300 is provided with a convection cover 320 to form a space. The convection cover 320 is formed to be in close contact with an outer surface of the right side of the cooking chamber 200, and a convection fan 340 and a convection heater 360 are provided inside the convection chamber 300.

5 is a perspective view showing the inside of a convection chamber, which is a main component of a microwave oven employing a preferred embodiment of the present invention. Hereinafter, the inside of the convection chamber 300 will be described in detail with reference to the accompanying drawings. .

The convection cover 320 is formed to have a size corresponding to the size of the entire right side of the cooking chamber 200 for smooth inhalation and heating of the air inside the cooking chamber 200 and then to the cooking chamber 200. The space is formed recessed outward.

And, the edge portion of the convection cover 320 is formed in a flange shape to be in close contact with the right side of the cooking chamber 200, the edge portion of the cooking chamber 200 by a coupling method such as screw fastening or welding to the edge portion. Combined with the right side.

The convection fan 340 is mounted to be biased toward one side from the recessed inner central portion of the convection cover 320. The convection fan 340 is preferably a centrifugal fan that sucks air in the center direction and discharges it in the circumferential direction by rotation.

The centrifugal fan is a kind of multi-wing fan having a plurality of blades, and is formed such that the rear end of the blade is bent upwards (as shown in FIG. 5). Therefore, when the convection fan 340 is rotated, air is blown in the outer circumferential direction by the rear end of the bent wing is sucked into the center portion.

The convection fan 340 is eccentrically mounted on one side, that is, the right side (as shown in FIG. 5) from the center of the convection chamber 300 to blow a larger amount of air with a strong force.

In more detail, the convection fan 340 is mounted to be biased toward the right side of the convection cover 320 so that the space on the left side of the convection cover 320 is relatively wider. Therefore, as the convection fan 340 rotates, the amount of air moved increases. As the amount of air moves, a large amount of air moves to the discharge part 500 to be described later. .

A convection heater 360 is mounted outside the outer circumferential surface of the convection fan 340. The convection heater 360 is provided to heat the air blown in the circumferential direction by the rotation of the convection fan 340, 1 ~ along the circumferential direction from the outside of the convection fan 340 for more effective heating. It is formed by winding twice.

6 is a partial perspective view showing one side of a cooking chamber of a microwave oven employing a preferred embodiment of the present invention, as shown in the drawing, of the cooking chamber 200 is equipped with the convection chamber 300 The suction part 400 and the discharge part 500 through which the air of the cooking chamber 200 enters and exits are formed on the right side.

The suction unit 400 is a passage through which the internal air of the cooking chamber 200 is sucked by the suction force generated by the rotation of the convection fan 340, and a plurality of suction holes are collected on the right wall surface of the cooking chamber 200. Is formed.

The position of the suction unit 400 is formed to have a center corresponding to the central portion of the convection fan 340 provided to be biased inside the convection chamber 300. That is, the suction unit 400 is formed by collecting a plurality of suction holes, the center of the suction unit 400 is formed to correspond to the center of the convection fan 340, the cooking chamber 200 than the center of the right side of the cooking chamber 200 ) Is biased toward the front (see FIG. 6).

The discharge part 500 has a passage in which air in the convection chamber 300 is heated by the convection heater 360, blown by rotation of the convection fan 340, and discharged to the cooking chamber 200 again. And, a plurality of discharge holes are formed by gathering.

The discharge part 500 is formed at each corner of the right side of the cooking chamber 200. That is, the discharge part 500 is formed at each upper left and right upper sides of the right side of the cooking chamber 200 on which the convection chamber 300 is mounted, and at each corner of the lower left side and the lower right side. The number of discharge holes may be molded differently depending on the position, or may be molded identically.

Each of the discharge parts 500 is formed to be in communication with the convection chamber 300, and all the heat blown by the rotation of the convection fan 340 can be discharged through the discharge part 500. .

Looking at the shape of the right side of the cooking chamber 200, the right side is formed into a substantially square plate shape, the portion corresponding to the convection chamber 300 provided on the outside of the right side of the cooking chamber 200 is the inner side of the cooking chamber 200 It is formed to protrude while having a predetermined width. That is, a portion where the convection chamber 300 is formed is formed to protrude toward the inside of the cooking chamber 200 than a portion corresponding to the flange portion of the convection chamber 300.

Therefore, the right side surface of the cooking chamber 200 is formed to protrude toward the inner side of the cooking chamber 200 in a substantially rectangular shape in which the convection chamber 300 is formed.

In addition, a center portion of the right side surface formed to protrude toward the inner side of the cooking chamber 200, that is, a portion provided with the convection fan 340 and the convection heater 360 may be formed to protrude in a substantially rectangular shape than the right side surface. It is formed so as to protrude further, the center of the right side of the cooking chamber 200 is formed recessed outward again.

The right side of the cooking chamber 200 is formed to protrude into the inner side of the cooking chamber 200 in a shape corresponding to the convection chamber 300, the portion is provided with the convection fan 340 and the convection heater 360. The fan 340 and the convection heater 360 are formed to further protrude in a shape corresponding to the same.

The central portion of the portion which is formed to further protrude in a shape corresponding to the convection pan 340 and the convection heater 360 is formed to be recessed to the outside of the right side of the cooking chamber 200 to form the right side of the cooking chamber 200. do.

At this time, the center portion of the right side of the cooking chamber 200, that is, the portion formed to be recessed outward and the suction unit 400 is not molded at the same position. This is because the suction part 400 is biased toward the front of the cooking chamber 200 and is molded.

The cooking chamber in a shape corresponding to the convection chamber 300 and a shape corresponding to the shape of the left end of the protrusion formed to protrude inwardly of the cooking chamber 200 and the shape of the convection fan 340 and the convection heater 360. It is most efficient to form the gap between the left end of the center portion formed so as to protrude further inward of the 200 to 35 mm.

In addition, a shape corresponding to the convection chamber 300 in a shape corresponding to the shape of the right end of the protrusion formed to protrude inwardly of the cooking chamber 200 and the shape of the convection fan 340 and the convection heater 360. It is most efficient to form the gap between the right end of the center portion formed to protrude further into the inner side of the cooking chamber 200 to 15 mm.

Such a gap is formed at a position of the convection fan 340 and the convection heater 360 provided on the upper surface (see FIG. 5) of the convection cover 320 to the right of the convection chamber 300. As shown in FIG. 5, the left and right intervals of the protrusion formed on the right side of the cooking chamber 200 and the center are differently formed.

When the right side surface of the cooking chamber 200 is formed at such intervals, the convection fan 340 rotates and the amount and speed of air blown are most suitable, and thus the cooking chamber is formed through the discharge part 500 formed on the right side of the cooking chamber 200. When the food is heated while the heat is discharged into the inside of the food, the food is cooked most uniformly, and the air inside the cooking chamber 200 is most efficiently convection.

In addition, the length (as seen in FIG. 6) of the suction part 400 formed on the right side of the cooking chamber 200 is equal to three minutes of the length in the right direction (as shown in FIG. 6) of the cooking chamber 200. Molded to about 1 size. In this way, the amount of air sucked through the suction unit 400 is appropriately discharged to the outside of the convection chamber 300, that is, the interior of the cooking chamber 200 by the rotation of the convection fan 340. The amount of air is properly maintained.

When the amount of air sucked through the suction unit 400 is large, the driving load generated when the convection fan 340 rotates is increased, so that the efficiency of the convection chamber 300 is reduced, and the suction unit ( When the amount of air sucked through 400 is small, the amount of air discharged from the convection fan 340 is reduced compared to the rotation, thereby reducing the efficiency of the convection chamber 300.

Hereinafter, the operation of the convection structure of the microwave oven according to the present invention having the configuration as described above will be described with reference to the drawings.

A user stores a container containing food or food in the cooking chamber 200 formed inside the microwave to cook food using a microwave oven, and then applies external power to the outer case 100. .

When external power is applied to the outer case 100, the magnetron (not shown) provided at one side of the outer case 100 operates. The microwave is generated by the operation of the magnetron, the food is cooked while the microwave is irradiated to the food.

When external power is applied to the outer case 100, power is applied to the convection fan 340 and the convection heater 360 provided inside the convection chamber 300. When power is applied to the convection fan 340 and the convection heater 360, the convection fan 340 rotates, and the convection heater 360 dissipates heat.

Due to the rotation of the convection fan 340, the suction force is generated in the center portion of the convection fan 340, the air inside the cooking chamber 200 is formed by a plurality of suction holes on the right side of the cooking chamber 200 due to this suction force It is sucked into the convection chamber 300 through the suction unit 400. The air sucked into the convection chamber 300 is blown toward the outer circumferential surface of the convection fan 340 by the rotation of the convection fan 340.

Since the convection heater 360 is wound along the outer circumferential surface of the convection fan 340, the air blown toward the outer circumferential surface of the convection fan 340 by the rotation of the convection fan 340 is the convection heater ( Heated by the heat emitted from the 360, the heated air is blown outward by the rotation of the convection fan 340 is formed by a plurality of suction holes in each corner portion of the right side of the cooking chamber 200 ( It is blown through the 500 to the inside of the cooking chamber 200.

The hot air blown into the cooking chamber 200 moves to the left side of the cooking chamber 200. The hot air moving to the left side of the cooking chamber 200 moves to the left side of the cooking chamber 200, and the hot air moving to the left side is again formed on the right side of the cooking chamber 200. It is sucked into the convection chamber 300 through the 400.

Figure 7 is a state diagram showing the internal heat circulation inside the cooking chamber of the microwave oven employing a preferred embodiment according to the present invention, Figure 8 is a multi-stage inside the cooking chamber of a microwave oven employing a preferred embodiment of the present invention A front perspective view showing a state of cooking is shown.

According to these drawings, hot air discharged through the upper left discharge port 520 formed on the upper left side of the right side of the cooking chamber 200 moves along the upper rear side of the cooking chamber 200 to the left side of the cooking chamber 200. Will move. The hot air discharged through the lower left discharge port 540 formed at the lower left side of the right side of the cooking chamber 200 moves along the lower rear side of the cooking chamber 200 to the left side of the cooking chamber 200. .

The hot air discharged through the upper left discharge port 520 and moved to the upper left side of the cooking chamber 200 moves to the front left side of the cooking chamber 200 and moves to the right side again, It is sucked into the suction unit 400 formed on the right side.

In addition, the hot air discharged through the lower left discharge port 540 to move to the lower left side of the cooking chamber 200 moves to the first left side of the cooking chamber 200 and moves to the right side again, while the cooking chamber 200 Is sucked into the suction part 400 formed on the right side.

On the other hand, the right upper discharge port 560 and the right lower discharge port 580 is formed in the right side of the suction unit 400. The hot air discharged into the inside of the cooking chamber 200 through the upper right upper discharge port 560 moves up to the center upper portion of the cooking chamber 200 to provide a temperature for cooking food, and the right lower discharge outlet 580. The hot air discharged into the inside of the cooking chamber 200 moves to the center lower portion of the cooking chamber 200 to provide a temperature for cooking food.

The hot air discharged through the upper right upper outlet 560 and the lower right outlet 580 moves to the center of the cooking chamber 200 to provide a temperature for cooking food, through the suction unit 400. It is sucked into the convection chamber 300. Air sucked into the convection chamber 300 through the suction unit 400 is moved in the direction of the outer circumferential surface of the convection fan 340 by the rotation of the convection fan 340.

The air moved in the direction of the outer circumferential surface by the rotation of the convection fan 340 is heated by the convection heater 360 to change the temperature to hot air again, the interior of the cooking chamber 200 through the discharge unit 500 As it is discharged to provide the temperature required for cooking food.

As the circulation of air is repeated, the food contained in the cooking chamber 200 is cooked by supplying continuous heat energy to the inside of the cooking chamber 200, and the food is cooked evenly by the microwaves emitted from the magnetron.

As described above, the hot air discharged through the upper left discharge port 520 and the lower left discharge port 540 moves to the left side of the cooking chamber 200 to supply heat energy required for cooking food. Even if a large amount of food or a large food is accommodated inside the food, the food is cooked uniformly.

The scope of the present invention is not limited to the above embodiments, and many other modifications based on the present invention will be possible to those skilled in the art within the above technical scope.

In the convection structure of the microwave oven according to the present invention as described in detail above, one side of the cooking chamber to which the convection chamber 300 is fastened to suck the internal air of the cooking chamber through the suction part, and to each corner of one side of the cooking chamber. Hot air is blown into the cooking chamber through the discharge part 500 formed.

Therefore, the heat is evenly transmitted to the corner of the inside of the cooking chamber, thereby enabling the multi-stage cooking using the rack inside the cooking chamber.

In addition, as the multi-stage cooking is possible, there is an effect that a larger amount of cooking is possible.

Since a larger amount of cooking is possible, there is an effect of improving convenience in use.

In addition, since hot air is circulated evenly throughout the cooking chamber, it is possible to prevent local heating of food even in the cooking of relatively large food, and to improve the cooking quality of food by cooking food evenly.

In addition, since it is not necessary to provide an air guide for guiding the heat blown inside the convection chamber in one direction, the number of parts and labor are reduced, thereby reducing the overall manufacturing cost and improving productivity.

Claims (5)

A cooking chamber in which a rack is selectively mounted to enable multi-stage cooking, and providing a space in which food is cooked; A convection pan which is provided to be biased laterally from the center of the side of the cooking chamber, and forcibly convections the internal air of the cooking chamber while rotating; A suction unit which is formed on a side of the cooking chamber in which the convection pan is mounted, and sucks air in the cooking chamber; And a discharge portion formed at an edge of each side of the cooking chamber asymmetrically with respect to the rotation center of the convection fan to discharge air. A cooking chamber capable of multistage cooking and providing a space where food is cooked; Is formed on the side of the cooking chamber, includes a convection fan for circulating the internal air, The air flow inside the cooking chamber convection by the convection fan is based on the rotation center of the convection fan, the air volume and the wind speed is formed different from each other. The method of claim 1, And the suction part is formed such that a center thereof is biased in a direction corresponding to a biased direction of the convection fan. The method of claim 1, wherein the discharge unit, The microwave oven is configured to discharge more air in a direction opposite to the biased direction of the convection fan. The method according to any one of claims 1 to 4, And a convection chamber in which the convection pan is accommodated is recessed to the outside of the cooking chamber.

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