KR20060122224A - Electric oven range - Google Patents

Abstract

An electric oven range is provided to suppress temperature increase of a door by installing a partition plate having a guide structure for guiding hot air to foods. An electric oven range includes a cooking chamber(20), a plurality of convection modules(40), a partition plate(60), and hot air guide devices. The cooking chamber allows foods to be inserted. A plurality of convection modules supply hot air into the cooking chamber. The partition plate divides the cooking chamber to provide cooking sections corresponding to a plurality of convection modules. The hot air guide devices guide the hot air to the food.

Description

Electric oven range

 * Description of symbols on the main parts of the drawings *

  10: case 12: control panel

  20: cooking chamber 30: the first convection module,

  40: second convection module 60: partition plate,

  63: hot air guide device

The present invention relates to an electric oven range, and more particularly, to a structure of a partition plate for dividing the cooking chamber to cook a plurality of food in different cooking time and temperature conditions in one electric oven range.

In general, the electric oven range includes a casing forming an exterior, a cooking chamber which is a space into which food to be prepared and cooked inside the casing, and a door provided at the front of the casing to open and close the cooking chamber.

An insulating material is installed between the casing and the cooking compartment to surround the cooking compartment, and a convection heater that generates heat to generate hot air for cooking food and a convection heater for circulating air around the convection heater to generate convection in the rear of the cooking compartment. A convection pan is provided, and additional grill heaters may be further provided on the upper and lower sides of the cooking chamber to directly apply radiant heat to food.

The conventional electric oven range has a problem that the power consumption is large to maintain the temperature of the entire cooking chamber at the set temperature because the cooking chamber is large and the cooking temperature is high, and it is inefficient to cook a small amount of food.

In addition, since each food is preferably cooked at an optimal cooking temperature, there is a problem in that only one kind of food can be cooked in one cooking chamber and different types of food cannot be cooked at the same time.

To solve this problem, Japanese Patent Application Laid-Open No. 09-303791 has two pans arranged up and down in the rear of the cooking chamber so that two kinds of foods can be cooked at different temperatures. To propose an oven range that differs from each other in the amount of hot air provided, there is a problem that the temperature control is difficult because the heat transfer between the upper and lower parts of the cooking chamber is not blocked.

In order to solve this problem, it is preferable that a plate-shaped structure partitioning the cooking compartment so that it is divided into the cooking compartment.

However, when the surface of the partition plate is formed in a simple plane, hot air blown out from the rear of the cooking chamber by the convection fan forms a laminar flow along the surface of the partition plate and flows to the door side to increase the temperature of the door. There is a disadvantage that the heat efficiency is reduced so that the heat efficiency is reduced.

In order to achieve the above object, the temperature rise of the door including a partition plate having two convection heaters and a convection fan at the rear of the cooking chamber and dividing the cooking chamber and having a guide structure for guiding the flow of hot air in the direction of food. The purpose of the present invention is to provide an electric oven range that suppresses and improves thermal efficiency.

In order to solve this problem, the electric oven range according to the present invention includes a cooking chamber into which food to be cooked is put; A plurality of convection modules for supplying hot air to the cooking chamber; A partition plate for dividing the cooking compartment to provide a cooking zone corresponding to each of the convection modules; Hot air guide device formed on the partition plate to guide the hot air to the food; Characterized in that it comprises a.

In addition, the hot air guide device is characterized in that it comprises a plurality of rows protruding from the partition plate formed across both sides of the cooking chamber so as to face the front and rear of the cooking chamber.

In addition, the hot air guide device is characterized in that the cross section is round.

In addition, the hot air guide device is characterized in that the cross-section is formed in a triangular shape having an inclined surface to guide the hot air to the food.

In addition, the hot air guide device is characterized in that the hot air path is formed to be spaced apart a predetermined interval so that a portion of the hot air can pass.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.

1 and 2, the electric oven range according to the present invention includes a case 10 forming an appearance, a cooking chamber 20 provided in the case 10, a heat insulating material 21c surrounding the cooking chamber, First and second convection modules (30, 40) including a convection heater for generating heat and a convection fan for circulating hot air so that the hot air can be circulated in the cooking chamber 20 is installed at the upper and lower sides of the cooking chamber, respectively. do.

The openings formed in the front of the case 10 and the cooking chamber 20 are hinged to the lower side of the case 10 to be opened and closed by a door 11 pivoting up and down, thereby allowing food to enter and exit the cooking chamber. The upper part of the door 11 is provided with an operation unit 12 for operating the operation of the heating cooker, the operation unit 12 is a plurality of operation buttons (12b) with a display unit 12a for displaying the operating state of the heating cooker. And an operation switch 12c.

The cooking chamber wall 21 forming the cooking chamber 20 is provided with a double wall structure of the inner wall 21a and the outer wall 21b, and the heat of the cooking chamber 20 falls out between the inner wall 21a and the outer wall 21b. It is filled with the heat insulating material 21c so that it may not go out.

A partition plate 60 for dividing the cooking chamber 20 up and down is provided at the center of the cooking chamber 20 to divide the cooking chamber 20 into the first and second cooking zones 20a and 20b.

The first and second cooking zones 20a and 20b are provided with grill shelves 27 and 28 on which food to be cooked is placed, and both sides of the cooking chamber 20 detachably support the grill shelves 27 and 28. Guide rails 25 and 26 are provided.

On the rear wall side of the cooking chamber 20, first and second convection modules 30 and 40 for heating the first and second cooking zones 20a and 20b are installed in each cooking zone.

Each convection module (30, 40) is a convection heater (31,41) that generates heat, and the convection heater (31, 41) around the convection heater (31, 41) to cause convection in the cooking chamber 20 And convection pans 32 and 42 for circulating the cooking chamber 20 and fan motors 33 and 43 for driving the convection pans 32 and 42.

In the first and second convection modules 30 and 40, the temperature of the convection heaters 31 and 41 and the air blowing amount by the convection fans 32 and 42 can be controlled separately for each convection module 30 and 40. To this end, first and second temperature sensors 81 and 82 are separately provided in the first and second cooking zones 20a and 20b to detect temperatures of the cooking zones 20a and 20b. By the first and second convection module (30, 40) operation is made separately to control the temperature.

In the electric oven range according to the present invention, the cooking chamber 20 is divided into two cooking zones 20a and 20b by the partition plate 60, and the first and second convection modules 30 and 40 are described above. It is operated by the control unit in accordance with the temperature detected by the two temperature sensors (81, 82), whereby each cooking zone (20a, 20b) has a temperature difference and can be controlled separately.

3 shows a partition plate, in order to block heat transfer between the first cooking zone 20a and the second cooking zone 20b, the interior of the partition plate 60 is preferably filled with a heat insulator (not shown).

In particular, the upper plate 61 of the partition plate 60 is not only good strength and heat resistant, but also made of a glass material that is easy to clean after cooking, the lower plate 62 is preferably made of a metal plate material, such as easy processing, The heat insulating material is preferably made of glass fibers having a low thermal conductivity. Sealing the edge junctions of the upper plate 61 and the lower plate 62 with silicon may prevent water from penetrating into the inside during the process of washing the partition plate 60 after cooking.

The guide groove 24 is provided in the inner wall 21a of the cooking chamber 20 so that the partition plate 60 can be fixed in the cooking chamber 20, and the guide groove 24 prevents edge gaps of the partition plate 60. Preferably, a packing (not shown) is provided. This packing serves to prevent hot air from seeping into the gap between the edge of the partition plate 60 between the first cooking zone 20a and the second cooking zone 20b.

As described above, when the partition plate 60 is installed in the cooking chamber 20, the cooking chamber 20 is divided into first and second cooking zones 20a and 20b, and in the case of the first cooking zone 20a, The lower portion is formed by the partition plate 60.

At this time, when the surface of the partition plate 60 is flat, a portion of the hot air discharged from the first convection module 30 forms a laminar flow along the surface of the partition plate 60 and the hot air is in the food toward the door 11 side. The hot air toward the door 11 side without enough supply raises the door temperature.

Therefore, the hot air guide device that can guide the hot air to the food to be cooked is formed on the surface of the partition plate 60.

The hot air guide device 63 may be configured in the form of a protrusion having an inclined surface so as to guide the hot air discharged to the rear of the cooking chamber to the food. In the case of the embodiment illustrated in FIG. 3, a round protrusion 63a is formed.

The protrusions 63a are formed to face the front and rear surfaces of the cooking chamber 20, and are preferably composed of a plurality of rows spaced apart by a predetermined interval. As shown in FIG. The projection 63b may be formed to have a predetermined angle of inclination, and may be configured to guide hot air to food.

In the case of Figure 5, the hot air passage (63d) is formed so that a portion of the hot air passing through each row of the projection (63c) is passed to the next row, the hot air passage is preferably formed alternately with respect to the adjacent heat. .

The hot air guide device serves to guide the hot air directly to the food and at the same time serves to help the convection in the cooking chamber by generating turbulence.

In order to further facilitate the convection action, the protrusion may be installed not only on the upper surface of the partition plate but also on the lower surface of the partition plate. Furthermore, the lower surface of the second cooking zone 20b, that is, the lower surface of the cooking chamber 20 may also be disposed on the partition plate 60. It may be formed in the same structure as the hot air guide device (63).

Hereinafter, the operation of the electric oven range according to the embodiment.

In the electric oven range according to the present invention, it is possible to provide various cooking modes according to the type, amount and purpose of the food, and the user first, according to the amount and type of food before cooking the food, first or second cooking chamber 20. It is determined whether to cook by dividing into cooking zones 20a and 20b.

When the cooking mode is determined, the controller controls the operation of the first and second convection modules 30 and 40 according to the input information of the operation unit 12, and thus starts cooking food.

In the first and second convection modules 30 and 40, the convection heaters 31 and 41 heat the air circulated by the action of the convection fans 32 and 42 to cook food by the heated air. 1 and 2, the circulation direction of the hot air by the first and second convection modules 30 and 40 is indicated by arrows.

When the amount of food is large, the partition plate 60 may be removed, and both the first and second convection modules 30 and 40 may be cooked in a short time, and the food may be evenly cooked.

When the amount of food is small, the cooking chamber 20 may be divided by the partition plate 60, and food may be selectively added to any one of the first and second cooking zones 20a and 20b.

At this time, since the convection modules 30 and 40 of the other cooking zones 20a and 20b that are not operated are not operated, the energy is saved as much, and the cooking space is reduced by the partition plate 60. You can cook food.

As described above, in the electric oven range according to the present invention, the hot air is guided so that the hot air discharged from the convection module is delivered to the food to be cooked by the hot air guide device formed on the partition plate, thereby improving thermal efficiency, There is an effect of suppressing the temperature rise of the door by reducing immediately reaching the door side.

In addition, by forming a suitable turbulence inside the cooking chamber to help convection in the cooking chamber has the effect of reducing the temperature difference according to each position in the cooking chamber.

Claims (5)

     A cooking chamber into which food to be cooked is put; A plurality of convection modules for supplying hot air to the cooking chamber; A partition plate for dividing the cooking compartment to provide a cooking zone corresponding to each of the convection modules; Hot air guide device formed on the partition plate to guide the hot air to the food; Electric oven range comprising a. The electric oven range according to claim 1, wherein the hot air guide device includes a plurality of rows formed on both sides of the cooking compartment so as to protrude from the partition plate and face the front and rear surfaces of the cooking compartment. The electric oven range according to claim 2, wherein the hot air guide device has a round cross section. The electric oven range according to claim 2, wherein the hot air guide device has an inclined surface formed in a triangular cross section to guide the hot air to the food.  The electric oven range according to claim 3 or 4, wherein the hot air guide device has hot air passages formed at predetermined intervals so that a portion of the hot air can pass therethrough.

Images