KR101864492B1 - Cooking appliance - Google Patents

Abstract

An invention relating to a cooking apparatus is disclosed. The disclosed invention includes: a body having a cooking chamber formed therein; A door provided on a front side of the main body to open and close the cooking chamber; A fan cover provided at a rear side of the main body to form a divided receiving space inside the cooking chamber, the fan cover having an inlet and an outlet; A heating unit installed in a receiving space inside the fan cover to generate heat; A convection fan for generating an air circulation flow in which the air in the cooking chamber is sucked into the fan cover through the intake port and sucked into the fan cover to discharge the heated air to the cooking chamber through the exhaust port; And a guide duct in which a guide channel for guiding the flow of air is formed inside the fan cover so that the air discharged from the accommodation space through the exhaust port is discharged from the front side of the main body adjacent to the door.

Description

{COOKING APPLIANCE}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking appliance, and more particularly, to a cooking appliance that provides a self-cleaning function for removing contaminants adhering to the inner wall of a cooking chamber.

A cooking device is one of household appliances for cooking food, and is installed in a kitchen space to cook food according to a user's intention. Such cooking devices can be classified into various types according to the heat source or type used and the type of fuel.

Cooking equipment can be classified into open type and closed type cooking equipment depending on the type of space where food is placed. The closed cooking devices include an oven and a microwave oven, and open cooking devices include a cooktop and a hop.

A closed type cooking device is a cooking device that shields a space where food is placed and cooks food by heating a shielded space. The closed type cooking apparatus is provided with a cooking chamber, which is a space that is shielded when the food is placed and food is to be cooked. Such a cooking chamber becomes a space where food is substantially cooked.

In the closed type cooking apparatus, a door for selectively opening and closing the cooking chamber is rotatably provided. The door is rotatably installed in the main body by a main body having a cooking chamber formed therein and a door hinge provided between the main body and the door. The main body can be selectively opened and closed by rotating the main body through a door hinge.

A heat source is provided in the inner space of the cooking chamber opened and closed by the door to heat the cooking chamber. As such a heat source, a gas burner or an electric heater or the like may be used.

In the closed type cooking apparatus in which a gas burner is used as a heat source, a plurality of burners may be provided to heat the food inside the cooking chamber. For example, a broil burner is installed on the upper part of the cooking chamber, and a bake burner is installed on the lower or rear part of the cooking chamber.

Further, a convection device may be further provided at the rear of the cooking chamber, and the convection device performs an operation of circulating the air inside the cooking chamber so that heat is evenly distributed throughout the cooking chamber.

When the meat or meat-containing food is cooked using the above-described closed type cooking apparatus, the oil such as fat or oil floats from the food to the inside of the cooking chamber and then attached to the wall of the cooking chamber, The inner wall is contaminated.

In this way, oil fractions adhering (adhered) to the wall surface of the cooking chamber become so-called polymerization (polymerization (reaction)) and are firmly fixed to make it difficult to clean (remove).

Some of the recently introduced cooking appliances are equipped with a self-cleaning function for automatically removing contaminants such as oil as described above.

Self-cleaning in such a cooking appliance is a so-called " Plysis " method in which when the contaminants such as oil adhere to the wall surface of the cooking chamber, the inside of the cooking chamber is heated by a heat source to maintain the temperature inside the cooking chamber at a high temperature for a long time, (Pyrolysis).

According to the self-cleaning as described above, the result of the pollutant removal is poor in the front side of the cooking chamber where the door is normally located.

That is, although the contaminant removal state is good at the vicinity of the heat source and the convection device, the contaminant removal state is relatively poor at the front side of the cooking chamber far from the heat source and the convection device.

 This is because the heat flow due to the operation of the convection device can not be performed to the front side of the cooking chamber and the temperature of the wall surface of the corresponding portion can not reach the temperature at which cleaning is possible.

However, if the temperature in the cooking chamber is further raised to raise the temperature on the front side of the cooking chamber, this results in unnecessarily long time and power consumption.

An object of the present invention is to provide a cooking device capable of effectively removing contaminants adhered to a wall of a cooking chamber.

A cooking apparatus according to the present invention includes: a main body having a cooking chamber formed therein; A door installed at a front side of the main body to open and close the cooking chamber; A fan cover provided at a rear side of the main body to form a receiving space divided inside the cooking chamber, the fan cover having an inlet and an outlet; A heating unit installed in a receiving space inside the fan cover to generate heat; A convection fan for generating air circulation flow through which air in the cooking chamber is sucked into the fan cover through the inlet port and sucked into the fan cover to discharge heated air to the cooking chamber through the exhaust port; And a guide duct in which a guide channel for guiding the flow of air is formed in the inside of the fan cover so that air discharged through the air outlet from the accommodation space inside the fan cover is discharged from the front side of the main body adjacent to the door.

The guide duct may include a duct main body having the guide passage formed therein; An inlet port formed to pass through one side of the duct main body so that the guide channel and the exhaust port are connected to each other; And a discharge port formed to penetrate the other side of the duct main body so that the guide channel is opened toward the cooking chamber at a front side of the main body adjacent to the door.

Preferably, the duct body is disposed in close contact with the upper or inner side wall of the cooking chamber.

Preferably, the fan cover is formed with a plurality of exhaust ports, and the guide duct is connected to at least one of the plurality of exhaust ports.

The guide duct may include a first guide duct connected to the exhaust port formed on the upper portion of the fan cover and the duct main body is installed in close contact with the upper inner wall of the cooking chamber, And a second guide duct having the exhaust port formed therein and the duct main body portion being closely attached to the inner wall of the side wall of the cooking chamber.

The guide duct may include a first guide duct connected to the exhaust port formed at the upper portion of the fan cover and the duct body installed to be in close contact with the upper inner wall of the cooking chamber. And a pair of second guide ducts disposed on opposite inner walls of the cooking chamber so as to be in close contact with the inner wall of the cooking chamber, wherein the inlet port is connected to the exhaust port formed on the side of the fan cover, .

Preferably, the guide duct is detachably coupled to the fan cover and the inner wall of the cooking cavity.

It is preferable that an auxiliary discharge port is formed in the duct main body to form a passage through which the guide channel opens toward the cooking chamber and a plurality of the auxiliary discharge ports are spaced apart from each other along the extending direction of the duct main body.

It is preferable that the duct body portion is provided with an opening portion which forms a passage through which the guide channel is opened toward the cooking chamber in the vicinity of the exhaust port and the guide duct further includes an opening and closing portion for opening and closing the opening portion Do.

According to the burner of the present invention and the cooking apparatus having the same, the guide duct provided inside the cooking chamber to be connected to the inside of the convection apparatus in which high temperature air is generated is used so that the temperature on the front side of the cooking chamber is equal to the portion adjacent to the convection apparatus So that the removal of contaminants adhered to the wall of the cooking chamber can be effectively effected throughout the cooking chamber.

Further, since it is not necessary to increase the temperature in the cooking chamber excessively higher in order to raise the temperature on the front side of the cooking chamber, the present invention can effectively perform the cleaning of the cooking chamber without unnecessarily wasting time and power required for cleaning Can provide an effect.

1 is a perspective view schematically showing a cooking apparatus according to a first embodiment of the present invention.
2 is a side cross-sectional view showing the internal configuration of the cooking apparatus according to the first embodiment of the present invention.
3 is a front view showing an oven structure of the cooking apparatus according to the first embodiment of the present invention.
FIG. 4 is an exploded perspective view of the chamber of the cooking apparatus, the heating unit, and the fan according to the first embodiment of the present invention.
FIG. 5 is a side cross-sectional view showing the oven structure of the cooking apparatus according to the first embodiment of the present invention.
6 is a view showing the state of air flow in the oven part of the cooking apparatus according to the first embodiment of the present invention.
7 is a side cross-sectional view showing the oven structure of the cooking apparatus according to the second embodiment of the present invention.
8 is a side cross-sectional view showing the oven structure of the cooking apparatus according to the third embodiment of the present invention.
9 is a view showing the open state of the opening portion shown in Fig.

Hereinafter, an embodiment of a cooking apparatus according to the present invention will be described with reference to the accompanying drawings. For convenience of explanation, the thicknesses of the lines and the sizes of the components shown in the drawings may be exaggerated for clarity and convenience of explanation. In addition, the terms described below are defined in consideration of the functions of the present invention, which may vary depending on the intention or custom of the user, the operator. Therefore, definitions of these terms should be made based on the contents throughout this specification.

FIG. 1 is a perspective view schematically showing a cooking device according to a first embodiment of the present invention, and FIG. 2 is a side sectional view showing an internal configuration of a cooking device according to a first embodiment of the present invention.

Referring to FIGS. 1 and 2, the cooking apparatus according to the first embodiment of the present invention is formed with an outer appearance by a main body 10. The main body 10 may be formed in a shape including a substantially rectangular parallelepiped shape and is formed of a material having a predetermined strength to protect a plurality of parts provided in the inner space.

At the upper end of the main body 10, there is a cooktop portion 20 provided for cooking food by heating the opened space, that is, the container containing the food or the food placed on the upper side.

The cook top part (20) is provided with an upper plate (21) for supporting a container containing food or food to be cooked while forming an upper surface appearance.

On the upper side of the upper plate 21, a container containing food or food to be cooked can be placed. On the lower side of the upper plate 21, at least one heating section 22 for heating a container containing food or food to be cooked, .

And an oven unit 30 is installed below the cooktop unit 20. In the inner space of the oven part (30), a cooking chamber (31) for providing space for cooking food is located.

The cooking chamber 31 is formed in the shape of a hexahedron whose front face is opened. The cooking chamber 31 is heated while heating the internal space of the cooking chamber 31 in a state where the cooking chamber 31 is shielded. That is, in the oven portion 30, the inner space of the cooking chamber 31 is a space where food is cooked substantially.

In the oven part (30), a door (32) for selectively opening and closing the cooking chamber (31) is rotatably provided. The door 32 can open and close the cooking chamber 31 in a pull-down manner in which the upper end of the door 32 rotates up and down around the lower end thereof.

The door 32 is formed in a hexahedron shape having a predetermined thickness as a whole. On the front surface of the door 32, a handle 32a is provided so that the user can grip the door 32 when the door 32 is rotated. The user can easily rotate the door 32 by the handle 32a.

A control panel 51 is provided on the front surface of the cooktop portion 20, that is, above the door 32. The control panel 51 may be in the form of a hexahedron having a predetermined internal space and a control panel 51 may be provided on the front of the control panel 51. The control panel 51 may include an input unit for inputting operation signals for operating the cooktop unit 20 and the oven unit 30, (52) is provided.

The input unit 52 is provided with a plurality of operation switches through which a user can directly input operation signals.

Further, the control panel 51 may further include a display unit for providing operation information of the cooking appliance, cooking information of the food, and the like, and the user can confirm various information regarding the shelf support device and the cooking device equipped with the display device .

An electric field chamber 50 is provided in the space between the cooktop portion 20 and the oven portion 30 to provide a space in which electrical components are located. The control panel 51 is disposed on the front surface of the electrical component chamber 50 and the control panel 51 substantially shields the front surface of the electrical component chamber 50. [

FIG. 3 is a front view showing an oven structure of a cooking apparatus according to a first embodiment of the present invention. FIG. 4 is a perspective view of a cooking apparatus according to a first embodiment of the present invention, FIG. 5 is a side cross-sectional view showing an oven structure of a cooking apparatus according to a first embodiment of the present invention. FIG.

2 to 5, the oven unit 30 of the cooking apparatus according to the first embodiment of the present invention includes a cooking chamber 31 formed inside the main body 10, A door 32 for opening and closing the cooking chamber 31 and a fan cover 33, a heating unit 36, a convection fan 37 and guide ducts 100 and 200 installed in the cooking chamber 31 .

The fan cover 33 is provided on the rear side of the main body 10, more specifically, on the inner side of the rear wall of the cooking chamber 31. The fan cover 33 defines a receiving space divided in the cooking chamber 31. The fan cover 33 is provided with an air inlet 33a and an air outlet 33b.

The heating portion 36 is provided in the accommodation space inside the fan cover 33 to generate heat. In this embodiment, the heating section 36 is exemplified as being provided in the form of a bake burner installed on the rear surface of the cooking chamber 31.

According to this, the heating section 36 can be provided in a form in which a plurality of salt holes are formed on the side of the burner main body, which is formed in such a manner that the hollow pipe is extended to form a curved line of "U" shape.

A flow path for supplying a mixed gas is formed in the interior of the burner body, and the air hole forms a passage for discharging the gas supplied to the inside of the burner main body to the outside of the burner main body.

A plurality of salt pores may be disposed on the side of the burner body so as to be spaced apart from each other along the extending direction of the burner body so that a plurality of gas discharge passages may be provided in the burner body along the extending direction of the burner body.

According to this embodiment, the burner main body is supplied with the gas mixed with the air, that is, the mixed gas through the mixing tube connected to the burner main body, and the mixed gas supplied to the flow path inside the burner main body is discharged to the outside of the burner main body So that the flame is generated outside the heating portion 36, that is, in the receiving space inside the fan cover 33.

Meanwhile, the cooking apparatus of the present embodiment may further include a burner cover 34. The burner cover 34 may be formed in a manner to be positioned in a receiving space inside the fan cover 33 and coupled to a pair of cover plates separated in the forward and backward directions. In the inside of the burner cover 34, a space is formed in which the heating portion 36 is accommodated and the flame generated in the heating portion 36 can be surrounded from the outside.

The burner cover 34 thus provided stabilizes the flame generated in the heating unit 36 by limiting the region where the flame generated in the heating unit 36 is diffused and prevents the flame from reaching the fan cover 33 and the cooking chamber And to prevent direct contact with the wall surface of the base 31.

In addition, the cooking apparatus of the present embodiment may further include a reflecting plate 35. The reflector plate 35 is provided to be positioned in the receiving space inside the fan cover 33 and positioned between the burner cover 34 and the rear wall of the cooking chamber 31. The reflector plate 35 provided in this way blocks a portion of the heat generated by the flame generated in the heating unit 36 from being transmitted to the rear wall of the cooking chamber 31, In order to protect it from damage by heat.

The convection fan 37 is provided so as to be positioned in the receiving space inside the fan cover 33. [ The operation of the convection fan 37 may be such that the convection fan 37 is rotated by the convection motor 38 connected to the convection fan 37 to generate an air flow. The convection fan 37 operated as described above is configured such that the air in the cooking chamber 31 is sucked into the housing space inside the fan cover 33 through the intake port 33a and sucked into the housing space inside the fan cover 33, It is possible to generate an air circulation flow through which the air is discharged into the cooking chamber 31 through the exhaust port 33b.

The guide ducts 100 and 200 are provided inside the cooking chamber 31 so that the inside of the guide ducts 100 and 200 are connected to the receiving space inside the fan cover 33. In the interior of the guide ducts 100 and 200, the air discharged from the accommodation space inside the fan cover 33 through the exhaust port 33b is discharged from the front side of the main body 10 adjacent to the door 32 A guiding flow path b can be formed.

According to the present embodiment, the guide ducts 100 and 200 may include a duct body portion a, an inlet port c, and a discharge port d.

The duct body part (a) may be provided in the form of a hollow pipe formed to have a predetermined length. The guide channel (b) is formed in the hollow duct body part (a). One side of the duct body portion a is connected to the fan cover 33 and the other side of the duct body portion a is connected to the front side of the main body 10 adjacent to the door 32 As shown in FIG. The guide passage b formed in the duct body portion a provided as described above is arranged so that the high temperature air discharged from the accommodation space inside the fan cover 33 through the exhaust port 33b flows toward the front of the cooking chamber 31 It is possible to provide a passage for guiding the flow of the air to be discharged from the side

Preferably, the duct body portion (a) may be installed in close contact with the upper or inner side wall of the cooking chamber (31). In particular, it is preferable that the duct body portion (a) provided on the side of the side wall of the cooking chamber (31) is provided at a portion adjacent to the bottom surface of the cooking chamber (31). The duct body portion a is installed in the cooking chamber 31 so as not to interfere with the circulation flow of the air flowing in the cooking chamber 31 while minimizing the degree of reduction in the cooking space inside the cooking chamber 31 .

The inlet port (c) is formed at one side of the duct body portion (a) connected to the fan cover (33). This inlet port c is formed in such a manner that a passage through which the guide passage b formed in the duct body portion a and the exhaust port 33b formed in the fan cover 33 are connected is formed between the duct body portion a and the fan cover 33 And is formed so as to penetrate to one side of the duct body portion (a).

The discharge port (d) is formed on the other side of the duct main body (a) located on the front side of the cooking chamber (31). The discharge port d is formed on the other side of the duct main body portion a so that a passage through which the guide flow passage b in the duct main body portion a is opened toward the cooking chamber 31 from the front side of the cooking chamber 31 is formed. .

According to the present embodiment, the fan cover 33 is provided with a plurality of exhaust ports 33b. The guide ducts 100 and 200 are connected to at least one of the plurality of exhaust ports 33b. In the present embodiment, a total of six exhaust ports 33b are formed in the fan cover 33, and guide ducts 100 and 200 are connected to the four exhaust ports 33b.

Also, the guide ducts 100 and 200 of the present embodiment may include at least one of the first guide duct 100 and the second guide duct 200.

The first guide duct 100 is installed such that the inlet port c is connected to the exhaust port 33b formed in the upper portion of the fan cover 33 and the duct body portion a is in close contact with the inner wall of the upper portion of the cooking chamber 31 .

The second guide duct 200 is installed so that the inlet port c is connected to the exhaust port 33b formed on the side of the fan cover 33 and the duct body portion a is in close contact with the inner wall of the side portion of the cooking chamber 31 .

In the present embodiment, the guide ducts 100 and 200 include both the first guide duct 100 and the second guide duct 200, and each of the pair of first guide ducts 100 and the second guide ducts 200, (200). ≪ / RTI >

A pair of first guide ducts 100 are provided at an upper portion of the cooking chamber 31 so as to be spaced apart from each other in the lateral direction of the cooking chamber 31 by a predetermined distance, The ducts 200 are installed so as to face each other.

Each of the guide ducts 100 and 200 may be installed in such a manner that one longitudinal end of the guide ducts 100 and 200 is coupled to the fan cover 33 and a side opposite to the wall surface of the cooking chamber 31 is coupled to the wall surface of the cooking chamber 31 .

6 is a view showing the state of air flow in the oven part of the cooking apparatus according to the first embodiment of the present invention.

Hereinafter, the operation and effect of the cooking apparatus according to the first embodiment of the present invention will be described with reference to Figs. 2 to 6. Fig.

2 to 5, a heating unit 36 in the form of a bake burner is provided in the oven unit 30 of the cooking apparatus according to the first embodiment of the present invention, (33) and a convection fan (37).

The heating unit 36 installed in this manner is configured such that the mixed gas supplied through the flow path inside the burner body provided to extend in the form of a curve of the "U " shape is discharged to the outside of the burner body through the air hole, That is, in a space for accommodating the inside of the fan cover 33 to generate a flame.

By the flame generated by the combustion of the heating unit 36, the air is heated to a high temperature in the accommodation space formed inside the fan cover 33.

 In the embodiment, the heating unit 36 is provided in the form of a burner that generates a flame by burning a mixed gas, but the present invention is not limited thereto. According to the present invention, the heating unit 36 may be provided in the form of an electric heating type heater other than the burner type.

When the convection fan 37 is operated while air is being heated in the accommodation space formed inside the fan cover 33 as described above, the air in the cooking chamber 31 flows through the air inlet 33a to the fan cover 33 So that the heated air sucked into the receiving space inside the fan cover 33 is discharged to the cooking chamber 31 through the exhaust port 33b.

A forced circulation flow in which the heat generated by the combustion of the heating section 36 is uniformly transmitted to the entire cooking chamber 31 is generated in the cooking chamber 31. As a result, It is possible to cook the food in a form that the entire food is uniformly heated by the transmitted heat.

On the other hand, when cooking food containing meat or meat by using the oven part 30 of the cooking appliance, oil or oil such as oil or oil floats from the food to the inside of the cooking chamber 31, So that it becomes very difficult to remove (fix) the fixture adhered to the wall surface of the cooking chamber 31.

The cooking apparatus of the present embodiment may be provided with a self-cleaning function for automatically removing contaminants such as sticky substances to which oil is adhered as described above. The self-cleaning function mounted on the cooking apparatus of the present embodiment is a function of heating the inside of the cooking chamber 31 with a heat source when a contaminant such as a fixture to which oil is fixed adheres to the wall surface of the cooking chamber 31, Called pyrolysis in which the pollutants are burned and removed by being kept for a long period of time.

For example, the heating of the inside of the cooking chamber 31 using the heat source in the process of performing the self-cleaning function can be performed by the operation of the heating unit 36 and the convection fan 37.

That is, the heating unit 36 is operated to heat the air inside the accommodation space formed inside the fan cover 33, so that the convection fan 37 is heated while the air in the accommodation space inside the fan cover 33 is heated. The air in the cooking chamber 31 is sucked into the receiving space inside the fan cover 33 through the inlet port 33a and sucked into the receiving space inside the fan cover 33 so that the heated air flows through the outlet 33b, A circulation flow of the air discharged to the cooking chamber 31 is generated.

Accordingly, the temperature inside the cooking chamber 31 is raised by the heat generated by the combustion of the heating portion 36. The temperature of the inside of the cooking chamber 31 is kept at a high temperature for a long time and the temperature of the inside of the cooking chamber 31 is maintained for a long time, So that contaminants attached to the wall can be rubbed and removed.

In the conventional self-cleaning of the above-described configuration, the contaminants are removed from the vicinity of the heating unit 36 and the convection device in a good condition. However, the heating unit 36 and the cooking chamber 31 The removal of the contaminants may be relatively poor on the front side.

This is because the heat flow due to the operation of the convection device can not be performed to the front side of the cooking chamber and the temperature of the wall surface of the corresponding portion can not reach the temperature at which cleaning is possible.

In order to solve this problem, the guide ducts 100 and 200 are provided in the cooking chamber 31 in this embodiment. According to the present embodiment, a pair of first guide ducts 100 are provided on the upper portion of the cooking chamber 31, and a second guide duct 200 is provided on both sides of the cooking chamber 31.

The first guide duct 100 is installed such that the inlet port c is connected to the exhaust port 33b formed in the upper portion of the fan cover 33 and the duct body portion a is in close contact with the inner wall of the upper portion of the cooking chamber 31 .

The second guide duct 200 is installed so that the inlet port c is connected to the exhaust port 33b formed on the side of the fan cover 33 and the duct body portion a is in close contact with the inner wall of the side portion of the cooking chamber 31 .

The guide ducts 100 and 200 are provided with passages for guiding the flow of air such that the air discharged from the accommodation space inside the fan cover 33 through the exhaust port 33b is discharged from the front side of the cooking chamber 31 A guide passage b is formed.

Thereby, a plurality of passages for directly discharging the air heated by the heating unit 36 in the inside of the fan cover 33 to the front side of the cooking chamber 31 can be provided in the cooking chamber 31.

That is, in the inside of the cooking chamber 31, a passage in which the air heated by the heating section 36 in the fan cover 33 is discharged in the vertical direction on the front side of the cooking chamber 31 is provided in the first guide duct 100 And a passage through which the air heated by the heating section 36 in the fan cover 33 is discharged laterally to the front side of the cooking chamber 31 is provided by the second guide duct 200. [

6, a part of the high-temperature air heated by the heating unit 36 is discharged to the periphery of the convection device through the exhaust port 33b not connected to the guide ducts 100 and 200, The other part of the high-temperature air heated by the unit 36 forms an air flow discharged through the passage provided by the plurality of guide ducts 100 and 200 as described above.

That is, a part of the high-temperature air heated by the heating unit 36 flows along the passage provided by the plurality of guide ducts 100 and 200 without being discharged to the periphery of the convection device and discharged from the front side of the cooking chamber 31 .

At this time, in the cooking chamber 31, the first and second guide ducts 100 and 200 can discharge high-temperature air in the vertical direction and the lateral direction from the upper and both sides of the cooking chamber 31 Since a plurality of passages are formed, hot air can be simultaneously discharged in various directions from various positions on the front side of the cooking chamber 31.

As described above, the high temperature air flowing along the passage provided by the plurality of guide ducts 100 and 200 and discharged from the front side of the cooking chamber 31 quickly and efficiently raises the temperature on the front side of the cooking chamber 31 .

The temperature of the wall surface of the cooking chamber 31 located on the front side of the cooking chamber 31 is controlled by the temperature of the wall surface of the cooking chamber 31 adjacent to the convection device by the action of the high temperature air discharged through the guide ducts 100, To the same level.

As a result, contaminants can be effectively removed from the wall portion of the cooking chamber 31 located on the front side of the cooking chamber 31 as in the wall portion of the cooking chamber 31 adjacent to the convection device.

On the other hand, the guide ducts 100 and 200 may be fixedly mounted on the wall surfaces of the fan cover 33 and the cooking chamber 31 without being separated from the wall surfaces of the fan cover 33 and the cooking chamber 31, Or may be installed in a form that is possibly coupled.

When the guide ducts 100 and 200 are detachably coupled to the wall surfaces of the fan cover 33 and the cooking chamber 31, the guide ducts 100 and 200 may be formed only in the inside of the cooking chamber 31 And when the self-cleaning function is not used, it may be removed from the inside of the cooking chamber 31.

When the self-cleaning function is to be used, the guide ducts (100, 200) are installed inside the cooking chamber to improve the cleaning performance. When it is desired to cook the food by using the convection function, the guide ducts (100, 200) So that the performance of the cooking device can be improved by securing the exhaust port 33b in the more direction for discharging the heated air from the convection device to the cooking chamber 31. [

According to the above-described cooking apparatus of the present embodiment, the guide ducts 100 and 200 provided inside the cooking chamber 31 are connected to the inside of the convection apparatus in which the high-temperature air is generated, It is possible to effectively and efficiently remove the contaminants adhering to the wall surface of the cooking chamber 31 in the entire cooking chamber 31 by making it possible to quickly and efficiently ascend to the level equivalent to the portion adjacent to the apparatus.

Further, according to the cooking apparatus of the present embodiment, it is not necessary to raise the temperature in the cooking chamber 31 more than necessary to raise the temperature on the front side of the cooking chamber 31, so that the time and power required for cleaning are not unnecessarily wasted It is possible to effectively perform the cleaning of the cooking chamber 31 without the need of standing.

On the other hand, the cooking device having the above-described structure is merely a preferred embodiment of the present invention, and there can be various embodiments that can replace them.

FIG. 7 is a side sectional view showing the oven structure of the cooking apparatus according to the second embodiment of the present invention, FIG. 8 is a side sectional view showing the oven structure of the cooking apparatus according to the third embodiment of the present invention, 8 is a view showing the open state of the open portion shown in Fig.

Hereinafter, other embodiments of the present invention will be described with reference to FIGS. 7 to 9. FIG.

Here, the same reference numerals as those shown in the drawings denote the same members having the same function, and a duplicate description will be omitted here.

Referring to FIG. 7, the cooking apparatus according to the second embodiment of the present invention is provided with guide ducts 100a and 200a having auxiliary discharge openings e formed on the side portions thereof.

According to this, a plurality of auxiliary ejection openings e are provided in the duct main body portion a of each of the guide ducts 100a and 200a. Each auxiliary discharge port e is formed so as to penetrate through the central portion of the cooking chamber 31 and the side portion of the duct body portion a facing each other so that the guide passage b is opened toward the central portion of the cooking chamber 31 Is formed on the side portion of the duct body portion (a).

Each of the guide ducts 100a and 200a is provided with a plurality of auxiliary ejection openings e and a plurality of auxiliary ejection openings e are formed along the extending direction of the duct body portion a, Spaced apart.

Each of the guide ducts 100a and 200a including the plurality of auxiliary ejection openings e discharges hot air flowing along the guide flow passage b to the front side of the cooking chamber 31 through the discharge opening d On the other hand, a part of the high-temperature air flowing along the guide passage (b) can be discharged laterally toward the central portion of the cooking chamber (31) through the auxiliary outlet (e).

The cooking apparatus of the present embodiment including the guide ducts 100a and 200a provided in this manner is configured such that the hot air through which the flow is guided through the guide ducts 100a and 200a is discharged concentratively only to the front side of the cooking chamber 31 It is possible to provide an effect that the temperature of the entire cooking chamber 31 can be raised evenly.

According to the cooking apparatus of the present embodiment including the guide ducts 100a and 200a as described above, even if the guide ducts 100a and 200a are not removed from the inside of the cooking chamber 31, It is possible to provide an air discharging structure which can be evenly discharged into the inside of the casing.

Referring to FIGS. 8 and 9, the guide ducts 100b and 200b provided in the cooking apparatus according to the third embodiment of the present invention are provided with an opening portion f formed in the duct body portion a.

The opening portion f is formed so as to pass through at least one of the guide ducts 100b and 200b so that the front portion of the fan cover 33 and the front portion of the cooking chamber 31, Is formed to pass through the side portion of the duct body portion (a), thereby forming a passage on the duct body portion (a) that opens the guide passage (b) toward the cooking chamber (31).

The opening portion f formed as described above is formed so that the high temperature air heated in the convection device can be discharged to the cooking chamber 31 without passing through the guide passage b inside the guide ducts 100b and 200b .

That is, since the openings f are formed in the guide ducts 100b and 200b, the flow of the hot air discharged toward the guide ducts 100a and 200a is not guided to the front side of the cooking chamber 31, There is provided a passage which can be discharged.

In addition, the guide ducts 100b and 200b of the present embodiment may further include an opening / closing member g for opening / closing the opening portion f. In this embodiment, the opening and closing member g is formed in a plate shape covering the opening portion f and is hinged to the duct body portion (a).

The opening and closing member g provided as described above can open the passage through which the flow of the hot air discharged to the guide ducts 100b and 200b side is directly discharged to the cooking chamber 31 by opening the opening portion f. The opening and closing member g may be such that the flow of the hot air discharged toward the guide ducts 100b and 200b is guided to the front side of the cooking chamber 31 by closing the opening portion f.

The cooking apparatus of the present embodiment including the guide ducts 100b and 200b provided in this manner is configured such that only the operation of opening and closing the opening portion f using the opening and closing member g allows the high- The guide ducts 100b and 200b can be installed in the cooking chamber 31 without detaching the guide ducts 100b and 200b according to functions to be used, It is possible to effectively select and use the inside of the cooking chamber 31 using the cooking and self-cleaning functions.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. I will understand. Accordingly, the true scope of protection of the present invention should be defined by the following claims.

10: Body
20: cook top
30: oven part
31: Cooking room
32: Door
33: Fan cover
33a: Intake port
33b:
34: Burner cover
35: Reflecting plate
36: Heating section
37: Convection fan
50: battlefield room
100, 100a, 100b: a first guide duct
200, 200a, 200b: second guide duct
a: the duct body portion
b: Guide channel
c: inlet
d: outlet
e: auxiliary outlet
f: opening
g: opening / closing member

Claims (9)

A body having a cooking chamber formed therein;
A door installed at a front side of the main body to open and close the cooking chamber;
A fan cover provided at a rear side of the main body to form a receiving space divided inside the cooking chamber and having an inlet and an outlet;
A heating part installed in a receiving space inside the fan cover to generate heat;
A convection fan for generating air circulation flow through which air in the cooking chamber is sucked into the fan cover through the inlet port and sucked into the fan cover to discharge heated air to the cooking chamber through the exhaust port; And
And a guide duct in which a guide channel for guiding the flow of air is formed so that air discharged from the accommodation space inside the fan cover through the exhaust port is discharged from the front side of the main body adjacent to the door,
The guide duct includes a first guide duct installed on an upper inner wall of the cooking chamber and a pair of second guide ducts disposed on opposite inner walls of the cooking chamber,
Wherein each of the first guide duct and the second guide duct includes:
A duct body portion in which the guide channel is formed;
An inlet port formed to pass through one side of the duct main body so that the guide channel and the exhaust port are connected to each other; And
And a discharge port formed to penetrate the other side of the duct main body so that the guide flow path is opened toward the cooking chamber from a front side of the main body adjacent to the door,
Wherein the inlet port formed in the second guide duct is connected to the exhaust port formed in a side portion of the fan cover,
Wherein the duct body portion forming the outer surface of the second guide duct is disposed in a portion adjacent to the bottom surface of the cooking chamber and closely attached to the inner wall of the side portion of the cooking chamber,
The inlet port formed in the first guide duct is connected to the exhaust port formed in the upper portion of the fan cover,
Wherein the duct body portion forming the outer surface of the first guide duct is disposed at a position spaced apart from an inner wall of a side portion of the cooking chamber so as to be positioned between a pair of the second guide ducts, device.
delete delete The method according to claim 1,
Wherein the fan cover is formed with a plurality of the exhaust ports,
Wherein the guide duct is connected to at least one of the plurality of exhaust ports.
delete delete 5. The method of claim 4,
Wherein the guide duct is detachably coupled to the fan cover and the inner wall of the cooking chamber.
The method according to claim 1,
An auxiliary discharge port is formed in the duct body portion to form a passage through which the guide passage opens toward the cooking chamber,
Wherein the plurality of auxiliary ejection openings are spaced apart from each other by a predetermined distance along an extending direction of the duct main body.
The method according to claim 1,
Wherein the duct body portion is provided with an opening portion forming a passage through which the guide channel is opened toward the cooking chamber at a portion adjacent to the exhaust port,
Wherein the guide duct further comprises an opening / closing member for opening / closing the opening.

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