KR20060013781A - Electric oven range - Google Patents

Abstract

The present invention relates to an electric oven range, and more particularly, to an electric oven range in which a convection fan forcing convection of heat inside an oven is formed of a cross flow fan.

The electric oven range according to the present invention includes an oven cavity 340 in which food is stored and cooked, a plurality of heaters provided at one side of the oven cavity 340 to radiate heat, and a rear side of the oven cavity 340. It is configured to include a convection fan 500 for convection the internal air of the oven cavity 340 by rotating; The convection fan 500 is characterized by consisting of a cross flow fan (Cross flow fan). In addition, the convection fan 500 is characterized in that the rotating shaft is formed in parallel with one side of the oven cavity 340. The electric oven range configured as described above has the advantage that the heat distribution inside the oven cavity is uniform and the food is cooked evenly.

Electric oven, oven cavity, convection fan, cross flow fan

Description

Electric oven range

1 is a schematic perspective view showing a general electric oven range according to the prior art.

Figure 2 is a schematic front view showing the flow of air in the open state of the front of the electric oven range oven according to the prior art.

Figure 3 is a schematic perspective view showing an electric oven range employing a preferred embodiment of the present invention.

Figure 4 is a schematic side cross-sectional view showing a side cross section of the electric oven range in which one preferred embodiment of the present invention is employed.

Figure 5 is a schematic perspective view showing a convection fan which is a main configuration of the electric oven range according to the present invention.

Explanation of symbols on the main parts of the drawings

100: top burner unit 110: top plate

120: burner 200: control unit

210: display unit 220: operation knob

300: oven 310: oven door

320: front view window 330: door handle

340: oven cavity 350: rear plate

352 inlet 354 outlet

360: lower plate 370: upper heater

380: lower heater 400: drawer

410 drawer handle 500: convection fan

510: wing 520: wing

530: wing support plate 532: left wing support plate

534: center wing support plate 536: right wing support plate

540: wing support 550: fan motor

The present invention relates to an electric oven range, and more particularly, to an electric oven range in which a convection fan forcing convection of heat inside an oven is formed of a cross flow fan.

In general, the oven range (oven range) is to seal the food to be cooked in the sealed space using a high temperature heat in the oven, and the food to be cooked on the upper surface and then cooked by heating directly combined It is an integrated kitchen appliance. The oven range is divided into a gas oven range and an electric oven range according to the type of heat source.

Gas oven range uses a plurality of burners (gas) as a heat source and cooks food by heating with a spark ignited in the burner, electric oven range uses a heater using a plurality of heaters (electricity) as a heat source Kitchen equipment for cooking food using heat emitted from. That is, the electric oven range is a cooking utensil for cooking food using indirect heat (convective heat and radiant heat) and direct heat using electricity as a heat source.

The electric oven range is heating the outside and the inside of the food to be cooked at the same time, the cooking speed is faster than the gas oven range, the heat efficiency and stability is increasing, its use is increasing.

Hereinafter, an electric oven range will be described with reference to the drawings.

Figure 1 is a schematic perspective view showing a general electric oven range according to the prior art. As shown in the drawing, the electric oven range includes a top burner unit 10 for heating and cooking food contained in a container, an oven unit 30 for cooking food by tropical air in a closed space, and cooked food. In charge of warming or simple cooking, the drawer 40 is also integrally configured to store the cooked food.

The top burner unit 10 is installed at the top of the electric oven range. The top surface of the top burner unit 10 is shielded by a top plate 12 formed of a ceramic material, and a plurality of burners 14 below the top plate 12 that radiate heat by using electricity as a heat source. It is provided. Under the top burner unit 10, a control unit 20 for controlling the operation of the electric oven range is installed.

The front side of the control unit 20 is formed with a display unit 22 for displaying the operation state, cooking time, cooking temperature, etc. of the electric oven range, the user of the operation of the electric oven range in the central portion of the control unit 20 A plurality of operation knobs 24 are provided for operation.

The operation knob 24 is provided with an operation knob 24 corresponding to each burner 14 so as to operate the burner 14 included in the top burner unit 10, and an oven unit to be described below. There is further provided an operation knob 24 for operating the 30 or the drawer part 40.

The oven unit 30 is installed below the control unit 20. The oven unit 30 is a part for cooking food by heat emitted from a plurality of heaters using electricity as a heat source. The front of the oven unit 30 is provided with an oven door 32 to selectively shield the front of the oven unit 30, the user to open and close the oven door 32 in the front upper portion of the oven door (32). The door handle 34 is formed to protrude so that it can be gripped when.

In addition, the front door 36 is formed on the front of the oven door 32 to be transparent so that the user can check the cooking state of the food cooked in the oven unit 30 from the outside. The drawer part 40 is installed below the oven part 30.

Figure 2 is a schematic front view showing the flow of air in the open state of the front of the electric oven range oven according to the prior art. As shown in the figure, an oven cavity 32, which is a space where food is cooked, is formed in the oven unit 30. In addition, the upper surface of the oven cavity 32 is provided with an upper heater 34 for dissipating heat for cooking food using heat applied as a heat source, the lower portion having the same function as the upper heater 34 A heater 36 is provided.

The rear of the oven unit 30 is provided with a convection chamber (Convection chamber) (50) for circulating the heat in the oven cavity (32). The convection chamber 50 is provided with a convection fan 52 to be described below and a convection motor (not shown) for driving the convection fan 52. The convection motor generates a rotational force by the applied power, and the convection fan 52, which is axially coupled to the convection motor, rotates.

The convection fan 52 has a plurality of wings and circulates air in the oven cavity 32 by rotation. In addition, a convection heater 54 is formed in a circular shape along the edge of the convection fan 52 to a diameter larger than the diameter of the convection fan 52 and generates heat using electricity as a heat source.

The drawer part 40 is installed below the oven part 30 to warm the cooked food or keep it warm, and the drawer part 40 is formed in the shape of a rectangular parallelepiped having an upper surface opened. The drawer handle 42 is formed on the front surface of the drawer part 40 so that the user grips when the user wants to use the drawer part 40. A drawer heater (not shown) may be provided on the inner upper surface of the drawer unit 40 to provide a predetermined heat in the drawer unit 40.

The draw heater is provided on the upper or lower surface, but may be provided on both the upper and lower surfaces. Therefore, the drawer unit 40 may heat or cook the cooked food by using the heat emitted from the drawer heater, or keep the food warm.

On the other hand, the convection cover 56 is formed in a substantially circular shape to protrude forward from the rear plate (38). A suction part 60 formed in a plurality of holes (Hole) is formed in the front center of the convection cover 56 to suck air in the oven cavity 32.

In addition, the exhaust portion 62 through which the air heated by the convection heater 54 is discharged into the oven cavity 32 is formed on the side surface of the convection cover 56. The exhaust part 62 is formed of a plurality of holes along the side of the convection cover 56. Accordingly, air in the oven cavity 32 is sucked into the convection chamber 50 through the suction unit 60, and the sucked air is heated by the convection heater 54 and converted into hot air. . The air converted into hot air flows through the rotation of the convection fan 52 and is blown into the oven cavity 32 through the exhaust part 62.

The air blown into the oven cavity 32 by the rotation of the convection fan 52 is provided inside the oven cavity 32 together with the air heated by the upper heater 34 and the lower heater 36. You will cook food. The air cooled while cooking food is sucked back into the convection chamber 50, heated by the convection heater 54, and blown back into the oven cavity 32. The heated air continues to circulate to cook food provided in the inside of the oven cavity 32.

However, the electric oven range configured as described above has the following problems.

In the electric oven range, heated air is blown into the oven cavity 32 through an exhaust part 62 formed of a plurality of holes on the side of the convection cover 56 formed in a substantially circular shape. That is, the convection fan 52 applies a general centrifugal fan to suck the internal air of the oven cavity 32 through the inlet of the central portion and discharge it through the exhaust portion of the outer circumferential surface.

In the convection chamber 50, the heated air blown through the exhaust part 62 increases the heat distribution upward, downward, or laterally by the rotational force of the convection fan 52, so that the flow rate of the central portion of the oven cavity 32 is increased. There is a problem of this slowing, there is a problem that the temperature inside the oven cavity 32 is not uniform.

In addition, since less heat is applied to the central portion, there is a problem that the central portion of the food is not cooked, and there is also a problem in that the browning state of the food is not uniform during multi-stage cooking.

An object of the present invention for solving the above problems is to provide an electric oven range capable of uniform heat distribution inside the oven cavity.

Another object of the present invention is to provide an electric oven range in which food is cooked evenly during oven cooking.

Electric oven range according to the present invention for achieving the object as described above, the oven cavity in which food is stored and cooked, a plurality of heaters provided on one side of the oven cavity to radiate heat, and the rear side of the oven cavity It is configured to include a convection fan to convection the internal air of the oven cavity by rotating; The convection fan is characterized by consisting of a cross flow fan (Cross flow fan).

The convection fan is characterized in that the rotating shaft is formed parallel to one side of the oven cavity.

The cross flow fan includes a plurality of wing portions formed to flow air, a wing support for supporting the wing portion, and a fan motor provided on one side of the wing support to rotate the wing portion. It is characterized by having a configuration.

The electric oven range configured as described above has the advantage that the heat distribution inside the oven cavity is uniform and the food is cooked evenly.

Hereinafter, an electric oven range employing a preferred embodiment according to the present invention configured as described above will be described by way of example. 3 is a schematic perspective view showing an electric oven range employing a preferred embodiment of the present invention.

As shown in the figure, the top burner unit 100 is installed at the upper portion of the electric oven range. The top burner unit 100 is a part in charge of general home cooking, and is a part of cooking food with radiant heat transferred directly from the burner 120 to the container and conductive heat transferred from the container to be described below. The top burner unit 100 has an advantage of recognizing the cooking state of food at a glance.

In addition, the top surface of the top burner unit 100 is provided with a top plate 110 formed of a ceramic material. The upper plate 110 is molded to withstand high temperatures well, and shields the upper surface of the top burner unit 100. A plurality of burners 120 are provided below the upper plate 110 to dissipate heat using the applied electricity as a heat source. The burner 120 is typically formed of a coil, etc., and is formed in a substantially circular shape so as to directly transfer heat to a container containing food to be cooked.

That is, when the burner 120 emits heat by the electric power applied thereto, the emitted heat passes through the upper plate 110. Radiant heat transmitted through the top plate 110 is delivered to the container containing the food is to cook the food. At this time, the remaining portion except for a portion of the upper plate 110 provided above the burner 120 is preferably formed so that the heat is not transferred to be heated.

In other words, the upper plate 110 is formed of a ceramic material so that the heat is not conducted, the heat transmitted from the burner 120 is directly transmitted to the upper portion of the burner 120, the food containing the radiant heat transmitted Good courage is delivered. Therefore, it is possible to prevent a part of the human body from being injured by the carelessness of the user or the heat remaining after cooking.

The rear side of the top burner unit 100 is installed to protrude upward from the control unit 200 for controlling the operation of the electric oven range. The control unit 200 is integrally formed with the rear of the electric oven range, the display unit 210 is formed in the central portion to display the operation state and cooking time, cooking temperature, etc. of the electric oven range, the display unit 210 On both sides of the plurality of manipulation knobs 220 are provided to protrude forward so that the user can operate the operation of the electric oven range.

The operation knob 220 is provided with an operation knob 220 corresponding to each burner 120 to operate a plurality of burners 120 provided in the top burner unit 100, which will be described below. An operation knob 220 is further provided to operate the oven unit 300 or the drawer unit 400.

The oven 300 is installed below the top burner 100. The oven unit 300 is provided with a plurality of heaters for dissipating heat by using electricity applied to the portion responsible for cooking or cooking a large amount of heat as a heat source, and the warmed air in the enclosed space by the heat emitted from the heater Cooking food with heat energy.

That is, the food is cooked with convective heat transferred from the warmed air and conductive heat transferred from the heated iron plate. The oven 300 is capable of cooking a large amount of food and has the advantage of maintaining the unique taste and aroma of food.

The front of the oven 300 is provided with an oven door 310 to selectively shield the front of the oven 300. The oven door 310 is coupled to a predetermined hinge is formed to be rotatable up and down. The front door upper portion of the oven door 310 is provided so that the door handle 320 protrudes forward to grip the user when opening and closing the oven door 310.

In addition, the front view window 330 is transparently formed in the center portion of the oven door 310 so that a user can check the cooking state of the food cooked in the oven 300. Through the front view window 330, the user is cooking while checking the cooking state of the food.

The drawer 400 is installed below the oven 300. The drawer unit 400 is configured to store or warm the cooked food, and to cook simple as needed. Therefore, a separate heater may be provided on the inner upper surface or the lower surface, or on the upper and lower surfaces. Radiant heat transmitted directly to the food by the heat emitted from the heater, and conduction heat transferred from the heated iron plate, it is possible to keep the food warm or warm, or to cook simple.

The drawer part 400 is formed in the shape of a rectangular parallelepiped with an open top surface, and when the drawer part 400 is used, a drawer handle 410 is recessed and molded to be gripped inside. The drawer unit 400 is formed in the form of a drawer, and when the user is pulled forward from the front of the drawer unit 400, the drawer unit 400 is slid forward and is pulled backward, and is formed to be slid and drawn rearward.

On the other hand, Figure 4 is a schematic side cross-sectional view showing a side cross-sectional view of the electric oven range employing a preferred embodiment of the present invention. As shown in the drawing, an oven cavity 340 is formed inside the oven unit 300, which is a space where food is cooked.

That is, the oven unit 300 is formed in the shape of a rectangular parallelepiped with an open front surface, and the front surface of the oven unit 300 is selectively shielded by the oven door 310. The inside of the oven 300 is shielded the front is provided with a space for cooking food, such a space becomes the oven cavity 340.

Although not shown, a gasket is provided at the edge of the oven part 300 in contact with the oven door 310, and the gasket has an oven part when the oven door 310 shields the front surface of the oven part 300. The internal heat of the 300 is provided to prevent leakage to the outside.

In addition, the rear plate 350 is provided on the rear of the oven unit 300, and the lower plate 360 is provided on the lower surface. The rear side of the rear plate 350 is provided with a convection fan 500 for forcing convection of heat emitted from a plurality of heaters for cooking the internal food of the oven cavity 340. As the convection fan 500 condenses heat in a closed space, the food is cooked evenly.

Although not shown, the rear plate 350 is further provided with a temperature sensor for sensing a temperature inside the oven unit 300 and an oven lamp for forming internal lighting so that a user can see the inside of the oven unit 300.

In addition, an upper heater 370 is provided on an inner upper surface of the oven cavity 340 to radiate heat into the inner space of the oven cavity 340 using the applied electricity as a heat source. The upper heater 370 dissipates heat downward in the interior of the oven cavity 340. A lower heater 380 having the same function as the upper heater 370 is provided below the lower plate 360.

The lower heater 380 emits heat by using the applied electricity as a heat source, which heats the bottom plate 360, and the oven cavity 340 as the conductive heat transmitted from the bottom plate 360 being heated. Cooking food that is located inside.

On the other hand, the upper portion of the rear plate 350 is formed with an inlet 352 in which air blown by the rotational force of the convection fan 500 is sucked into the oven cavity 340, the lower portion of the rear plate 350 The outlet 354 is formed in the air discharged to the outside of the oven cavity 340, the air deprived of heat energy for cooking the food located in the interior space of the oven cavity 340. The suction port 352 and the discharge port 354 are formed to be perforated in the rear plate 350 and communicate with the rear space of the oven cavity 340 provided with the convection fan 500.

5 is a schematic perspective view showing a convection fan which is a main component of the electric oven range according to the present invention. Looking at the convection fan 500 in more detail with reference to the drawing shown, the convection fan 500 according to the present invention is provided with a plurality of wings 510 formed as a cross flow fan (Cross flow fan).

The wing 510 is formed in a hollow shape in a substantially flat cylindrical shape, and a plurality of wings 520 are formed along an outer circumferential surface thereof. The wing support plate 530 is formed in a disc shape at both end portions and the center portion thereof, and the wing 520 is supported on the side surface of the wing support plate 530. That is, a plurality of wings 520 are supported and fixed along the right side edge of the left wing support plate 532 and the left side edge of the center wing support plate 534, and the right side edge and right wing support plate of the center wing support plate 534 ( A plurality of wings 520 are supported and fixed along the left side edge of 536.

The blade 520 is molded by being recessed in a direction opposite to the direction of rotation. The wing 520 has a large surface area in contact with the surrounding air as it rotates. In addition, the central portion of the wing support plate 530 is formed to be perforated, a rotating shaft (not shown) is penetrated to the central portion to be punched is fastened to the fan motor 550 to be described below.

The rotating shaft is mounted in parallel with one side of the oven unit 300 so that the air circulation inside the oven unit 300 coincides with the air being raised by natural convection. That is, the inside of the convection fan 500 by the air is heated by the heat emitted from the plurality of heaters provided in the oven unit 300 to rise and the wing 510 rotates by the rotation of the rotary shaft. The suctioned air is fastened so that the convection direction is the same.

The wing support 540 is provided on the outside of the wing 510. The wing support 540 is formed in the shape of a rectangular parallelepiped with the front and the bottom open, the wing 510 is provided therein. In addition, the rotating shaft is fastened through both sides of the wing support (540). On the right side (see FIG. 5) of the wing support 540, a rotating shaft penetrates and is rotatably fastened to a central portion, and a rotating shaft penetrated and penetrates to an approximately central portion of the left side is fastened to the fan motor 550. .

The lower surface of the wing support 540 is open to suck the air rising from below by the rotation of the wing 510 into the convection fan 500, the front of the wing 510 The air sucked into the inside of the convection fan 500 by rotation is opened to discharge the outside into the outside of the oven cavity 340.

A fan motor 550 is provided on the left side of the wing support 540 to generate rotational power by being electrically coupled with a rotation shaft coupled to the wing 510. When electricity is applied to the inside of the fan motor 550, rotational power is generated, and the rotational power rotates the rotational shaft axially coupled with the fan motor 550. When the rotating shaft is rotated, the entire wing portion 510 coupled with the rotating shaft rotates, and a plurality of wings 520 having a large surface area in contact with air are rotated by the rotation of the wing portion 510. .

Due to this rotation, the convection fan 500 sucks air from below and discharges it forward.

In addition, the bottom of the wing support (540) (see FIG. 5) is fastened to one side (for example, the rear) of the oven 300 is fixed. At this time, the fixing method is fixed by a screw, and may be fixed using other fixing means. As such, when the bottom of the wing support 540 is fixed to one side (eg, the rear side) of the oven unit 300, the surface of the rotary shaft and the oven unit 300 provided in the convection fan 500 may be It is installed in parallel.

When the bottom of the wing support 540 is fixed to one side (for example, the rear) of the oven unit 300, the wing support 540 is the front and the bottom is open to suck the air from below and discharge forward You can do it.

Hereinafter, the operation of the electric oven range configured as described above will be described. First, referring to the operation of the top burner unit 100 of the electric oven range, a user places a container containing food on the upper surface of the upper plate 110, and then manipulates the operation knob 220 provided in the control unit 200. To operate the burner 120.

When the burner 120 is operated, the heat emitted from the burner 120 heats the container containing food through the upper plate 110. As such, the top burner unit 100 cooks the food contained in the container with radiant heat transferred directly from the burner 120 to the container containing the food and conductive heat transmitted from the heated container.

On the other hand, looking at the operation of the oven unit 300 of the electric oven range, when the user grips the door handle 320 and pulled forward, the oven door 310 is rotated downward to the front of the oven unit 300 Is opened. When the front surface of the oven unit 300 is opened, the user places food to be cooked inside the oven cavity 340 and rotates the oven door 310 upward to seal the oven unit 300.

When the oven 300 is sealed, the user operates the manipulation knob 220 provided in the controller 200 to operate a plurality of heaters provided in the oven 300. That is, when the user manipulates the operation knob 220, the electricity is supplied to the oven unit 300, and is provided below the upper heater 370 and the lower plate 360 provided on the upper surface of the oven cavity 340. The heat is supplied to the inside of the oven cavity 340 using electricity supplied by a plurality of heaters such as the lower heater 380 as a heat source.

The internal temperature of the oven part 300 sealed by the heat emitted by the plurality of heaters is increased. When the temperature inside the oven 300 rises, the user cooks food in a desired manner. In addition, when power is applied to the electric oven range, the convection fan 500 provided on the rear side of the oven 300 is rotated. In other words, the convection fan 500 is rotated by the rotational power generated by the fan motor 550 by the applied power.

That is, the rotary shaft axially coupled to the fan motor 550 by the rotational power generated by the fan motor 550 rotates, and when the rotary shaft rotates, the wing portion 510 which is coupled to the rotary shaft rotates. The air inside the oven cavity 340 is discharged through the outlet 354 and sucked into the convection fan 500 by the suction force generated while the wing 510 rotates.

Air sucked into the convection fan 500 is discharged forward due to the rotation of the wing 510, and the air discharged forward is blown into the oven cavity 340 through the suction port 354. .

When such a flow of air is repeatedly performed, foods placed inside the oven cavity 340 are cooked evenly by hot air emitted from a plurality of heaters provided in the inside of the oven cavity 340.

That is, hot air emitted from a plurality of heaters is changed to a low temperature while cooking food, and the air changed to a low temperature is moved downward by natural convection in which the low temperature air is directed downward. The cold air moved downwards is warmed up again by the heat of conduction of the lower surface plate 360 heated by the lower heater 380. At this time, the air is moved rearward through the discharge port 354 while the natural convection to move downward and the natural convection to rise.

The hot air moved to the rear is moved upward by the rotation of the convection fan 500 and natural convection, and is blown into the oven cavity 340 through the inlet 352 by the rotation of the convection fan 500. As the inside of the oven cavity 340 is continuously generated tropical air of hot air.

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

For example, the convection fan 500 may be mounted on the side of the oven cavity 340 instead of the rear side of the rear plate 350, and the convection fan 500 may be installed in a reverse direction to install the convection fan 500 in a reverse direction. It will also be possible to form in the reverse direction.

As described in detail above, the electric oven range according to the present invention generates a tropical flow inside the oven cavity by applying a cross flow fan to the convection fan.

As such, when a tropical flow is generated by applying a crossflow fan, the speed of air to be blown is increased, and the amount of air blown is also increased. When the speed of blowing is increased, and the amount of air being blown increases, the tropical air flows smoothly in the oven cavity, and as the tropical air flows smoothly, the efficiency of the electric oven range is improved.

In addition, tropical currents generated by natural convection and tropical currents due to rotation of the convection fan coincide with each other.                     

In addition, as the tropical air flows smoothly, the temperature inside the oven cavity is uniformly distributed, and when the heat distribution is uniform, the food inside the oven cavity is cooked evenly, and the browning state of the food is uniform.

Claims (3)

It includes an oven cavity in which food is stored and cooked, a plurality of heaters provided at one side of the oven cavity to radiate heat, and a convection fan provided at the rear side of the oven cavity to rotate the inside air of the oven cavity. Configured; The convection fan is an electric oven range, characterized in that consisting of a cross flow fan (Cross flow fan). The electric oven range according to claim 1, wherein the convection fan has a rotating shaft formed in parallel with one side of the oven cavity. The method of claim 1, wherein the cross flow fan (Cross flow fan), Wings are formed in plurality to flow air, A wing support for supporting the wing; The oven provided on one side of the wing support having a configuration including a fan motor for rotating the wing.

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