443 91 4 A7 B7 五、發明說明（i) 【本發明所屬之技術領域】 本發明係有關一種電烤爐及烘烤方法。更詳細而言是 有關於能在所定時間內均勻的加熱被供烤物，且可均勻的 烘烤被烘烤物之電烤爐及烘烤方法。 【習知之技術】 · 電烤爐係爲應用在製造各種食品之領域中。例如烤麵 包，以前就常使用烤麵包機。此種烤麵包用的烤麵包機， 例如用下述構造的電烤爐。 亦即，在烘烤室的內部，平行的具備有複數個隔著所 定間隔的烘烤架。該烘烤架則利用上板與下板以及爲了隱 藏該上板與該下板的間隙部正面之可拆卸的裝飾構件來形 成中空部。並在上述中空部裝備加熱器。 .利用如上所述的烤麵包機，例如烘烤包餡麵包、奶油 麵包、果醬麵包等西點麵包時，通常會將整個麵包烤成金 黃色，像是具有良好的口感和味道，就要將烘烤時間設定 爲1 0〜1 2分，烘烤溫度設定在約200 °C來烘烤。 經濟部智慧財產局員工消費合作社印製 (諳洗閱讀背面之注意事項再填寫本頁) 此烘烤則如下進行之。先將點心麵包的麵團排在金屬 製的烤盤上，然·後放到烘烤架_。利用裝在中空部的加熱器 來加熱烘烤架，利用該熱度來加熱西點麵包之麵團，予以 烘烤麵團來製造西點麵包。 ，在上述烘烤過程中，西點麵包的麵團是利用得自接觸 在烤盤下面的烘烤架之上板，介由烤盤所傳導的熱（以下 稱得自上板的傳熱）、和得自與上.述烘烤架平行且一個設 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） •m ψψ 443914 A7 B7 五、發明說明（2) 在上段的烘烤架之下板的輻射熱（以下稱得自下板的輻射 熱）來加熱烘烤。 當上述烘烤例如將烘烤時間設定在1 0分鐘時，希望 用6〜7分鐘將麵團溫度昇溫到2 〇 〇°C，並以原狀態持 續3〜4分鐘。在如上的烘烤過程中，西點麵包之麵團的. 整個表面’若同樣加熱至2 0 0 °C，整個·會均勻的烤成金 黃色，得到良好的口感和味道。 m 背 面 之 注443 91 4 A7 B7 V. Description of the invention (i) [Technical field to which the present invention belongs] The present invention relates to an electric oven and a baking method. More specifically, it relates to an electric oven and a baking method capable of uniformly heating an object to be roasted within a predetermined time, and capable of uniformly baking the object to be roasted. [Known Technology] · Electric ovens are used in the field of manufacturing various foods. Toasters, for example, have been used toasters before. For such a toaster, for example, an electric oven having the following structure is used. That is, inside the baking chamber, a plurality of baking racks are provided in parallel at predetermined intervals. The baking rack uses a top plate and a bottom plate and a detachable decorative member to hide the front surface of the gap portion between the top plate and the bottom plate to form a hollow portion. A heater is provided in the hollow portion. .Using the toaster as described above, such as baking pastry bread, cream bread, jam bread and other pastry bread, usually the whole bread is golden brown, as if it has a good taste and taste, it is necessary to bake The time is set to 10 to 12 minutes, and the baking temperature is set to about 200 ° C for baking. Printed by the Employees' Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs (Please read the notes on the back and fill out this page) This baking is performed as follows. First arrange the dough for the dim sum bread on a metal baking tray, and then put it on the baking rack. A heater installed in the hollow portion heats the baking rack, and the heat is used to heat the dough of the pastry bread, and the dough is baked to make the pastry bread. In the above-mentioned baking process, the dough of the pastry bread is obtained from the plate contacting the baking rack below the baking tray, and the heat conducted through the baking tray (hereinafter referred to as the heat transfer from the upper plate), and Obtained from the above. The baking rack is parallel and a paper size is set to the Chinese National Standard (CNS) A4 (210 X 297 mm) • m ψψ 443914 A7 B7 V. Description of the invention (2) Baking in the above paragraph The radiant heat of the lower plate (hereinafter referred to as the radiant heat from the lower plate) is used for heating and baking. When the baking time is set to 10 minutes, for example, it is desirable to raise the temperature of the dough to 2000 ° C in 6 to 7 minutes, and to continue the original state for 3 to 4 minutes. In the baking process as above, if the whole surface of the pastry bread ’s surface is also heated to 200 ° C, the whole will be golden brown uniformly, and good taste and taste will be obtained. m Note on the back
I 經濟部智慧財產局員工消費合作社印製 【本發明欲解決之髁題】 但對於上述之習知電烤爐，卻具有以下幾 ①利用得自上板的傳熱來加熱西點麵包等 面的溫度與利用得自下板的輻射熱加熱被烘烤 度並不相同，加熱被烘烤物上面的溫度比加熱 低。因此.，如上所述之烘烤時間爲1 〇分鐘的 烘烤物表面用6〜7分鐘加熱到2 0 0°C，並 續3〜4分鐘，做適當的烘烤，但即使下面大 樣，上面並無法在6〜7分鐘加熱到2 0 〇°C 花將近1 0分鐘才能勉強加熱到2 0 0 °C。 因此，麵團下面被充分烘烤成漂亮的金黃 感和味道而言均十分的良好，然而由於上面烘 無法烤成金黃色，口感和味道也比下面差。 這樣一來，爲了解決上面烘烤不足的問題 烤時間，或者提升烘烤溫度時，下面會烘烤過 ，顏色變重，且水份被過度蒸發'而變硬，口感 點問題： 被烘烤物下 物上面的溫 下面的溫度 情形下，被 以原狀態持 致烘烤成那 ，實際上須 色，對於口 烤不足，就 ，而加長烘 度成燒焦色 和味道都變 #I Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs [Problem to be solved by the present invention] However, the conventional electric oven described above has the following features: ① The heat transfer from the upper plate is used to heat the pasta bread and other noodles. The temperature is not the same as the degree of baking to be heated by the radiant heat from the lower plate, and the temperature above the object to be baked is lower than the heating. Therefore, as mentioned above, the surface of the baking object with a baking time of 10 minutes is heated to 200 ° C in 6 to 7 minutes and continued for 3 to 4 minutes to do a proper baking, but even if the following is a large sample It can't be heated to 200 ° C in 6 ~ 7 minutes. It takes almost 10 minutes to barely heat to 200 ° C. Therefore, the bottom of the dough is fully baked into a beautiful golden color and taste is very good. However, since the top cannot be baked into golden yellow, the taste and taste are also worse than the bottom. In this way, in order to solve the problem of insufficient baking time on the top, or when the baking temperature is increased, the bottom will be over-baked, the color will become heavy, and the water will be excessively evaporated, and it will harden, and the taste will be a bit problematic: being baked In the case of the temperature above and below the temperature, it is baked into the original state, and it must be actually colored. For insufficient mouth roasting, the baking degree is lengthened to become burnt color and taste. #
I I 訂 • I I 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） -5- A7 B7 4 43 91 4 五、發明說明（3) 差了。. ②一道烘烤過程結束，就移往下一道烘烤過程時，由 於打開爐門將放入比烘烤溫度更低的常溫金屬製之烤盤的 西點麵包之麵團收放到烘烤架，所以烘烤室內的溫度會急 遽下降，例如麵團的下面則須經1 0分鐘才能勉強昇溫到 2 0 0°C的傾向。而麵團上面的加熱也和士述同樣的慢。 亦即，若一道烘烤過程結束，就直接移到下一道烘烤 過程，整個麵團易發生烘烤不足，整個西點麵包也無法得 到良好的顏色、口感及味道。 (本發明之目的） 本發明爲解決上述課題之發明，其目的在於提供一可 在預定烘烤時間內，將利用得自烘烤架之上板的傳熱被加 熱的西點麵包等被烘烤物下面、和利用得自下板的輻射熱 被加熱的被烘烤物上面，以大致相同有效的加熱方式，藉 此將整個被烘烤物均勻的進行烘烤之電烤爐及烘烤方法。 又其目的在於提供一藉由例如一道烘烤過程結束，移 往下一道烘烤過程時，打開爐門，將排放被烘烤物的麵團 之烤盤載置收放'在烘烤架，即使烘烤室內的.溫度急遽下降 ，縮短了預定烘烤溫度的時間，同樣無妨礙的完成烘烤之 電烤爐及烘烤方法。 【用以解決課題之手段】 爲達成上述目的所採取的本發明之手段乃如下所示。 {請先閱讀背面之注意事項再填寫本頁) -----r---訂---------線' 經濟部智慧財產局員工消費合作社印製 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） -6 - 44391 A A7 _____ B7 五、發明說明（4) 第一發明在於，其特徵爲： 在烘烤室內部具備有所要數量的烘烤架， 該烘烤架係形成中空，並具備：具有蓄熱性之上板、 下板及收放其間之加熱器， 在上述下板設有孔。 第2發明在於，其特徵爲： - 在烘烤室內部具備有所要數量的烘烤架， 該烘烤架係具備有： 可拆卸地被載置於設置在烘烤室的載置部的下段部， 且具有蓄熱性之下板、和 在上述載置部的上段部，設置有與上述下板間具有所 定間隔，且可拆卸地載置具有蓄熱性之上板、和 設置在上述下板與上述上板之間之加熱器、和 設有欲從正面隱藏上述下板與上述上扳的間隙部之可 拆卸裝飾構件， 在上述下板設有孔。 第3發明在於，針對使用電烤爐之被烘烤物的烘烤方 法中，其特徵爲： 上述電烤爐·係具有放置被烘烤物之上板.、和配置在加 熱器下方並設有孔之下扳， 在利用上板與下板所形成的.空間放置被烘烤物，並利 用包括得自上板的傳熱、得自下板的輻射熱、以及得自通 過孔之加熱器的輻射熱之熱度來烘烤被烘烤物。 上板及下板的厚度並未特別-加以限定。下板厚度例如 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） (請先閲讀背面之注意事項再填寫本頁) ill· — 訂·！ — 11! _ 經濟部智慧財產局員工消費合作社印製 4 43 9 14 A7 _ _ B7 五、發明說明（5) 設定在2 _ 3〜4 . 5mm的範圍，但理想爲3 2mm 〇 (請先閱讀背面之注意事項再填寫本頁) 而被設在下板的孔之直徑和孔距（孔之中心部間的距 離）也，特別的加以限定。孔之直徑例如設定在8〜1 5 m m範圍，但理想爲1 〇 m m。孔距例如設定在2 0〜 3 Omm的範圍，但理想爲2 5mm。再者，上述各數値 範圍就算稍微放大縮小，實際上並無妨礙。 (作用） 按有關本發明之電烤爐及烘烤方法，即可在烘烤室內 部的烘烤架載置收放西點麵包等被烘烤物，藉由利用包括 得自所載置的上板之傳熱、得自與烘烤架平行並通過一個 設於被設在上段的烘烤架之下板的孔之加熱器的輻射熱、 以及得自被加:熱的下板之輻射熱的熱度來烘烤被烘烤物。 亦即因爲被烘烤物是排放於直接接觸到上板的烤盤上 ，所以被烘烤物的下面很容易就能利用得自上板的傳熱在 預定時間內昇溫到預定溫度。 經濟部智慧財產局員工消費合作社印製 另一方面，被烘烤物的上面則是與上方的烘烤架之下 板分開，但因在_下板設有孔，所以得自加熱.器的輻射熱會 通過孔被輻射。又利用得自加熱器所加熱的下板之輻射熱 、和利用加熱器加熱的熱氣會從孔被排出到下方，此亦爲 輻射熱之熱源。按此，可更有效率的加熱被烘烤物的上面 ，將被烘烤物在預定時間內加熱到所要溫度。 因而在預定烘烤時間內，因爲利用得自烘烤架之上.板 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐> A7 443914 ___B7__ 五、發明說明（6) 的傳熱而被加熱的西點麵包等之被烘烤物的下面、和利用 得自下板的輻射熱而被加熱的被烘烤物之上面，會略相同 的被加熱，所以可均勻的烘烤整個被烘烤物。 又如上所述，更有效率的進行利用下板的加熱，藉此 例如一道烘烤過程結束，移往下一道烘烤過程時，打開爐 門，將排放著被烘烤物麵團的烤盤載置收_放在烘烤架，藉 此就算烘烤室內的溫度急遽下降，被烘烤物還是會可在預 定時間內被加熱到預定的烘烤溫度，所以就連此種情形也 能均勻的烘烤整個被烘烤物。 施形態】 面更詳細地說明本發明之實施形態。 係表示有關本發明之電烤爐之一實施形態，省 表示部分內部構造之分解立體說明。 係由正面觀看第1圖所示的電烤爐之槪略說明 係第2圖中之C—C槪略斷面圖。 係第2圖中之D—D槪略斷面圖。 係第’2圖中之A - A放大部分斷.面圖。 係第6圖中之B—B放大部分斷面圖。 爲烤爐《烤爐F包括有：形成烘烤室1 (容積 m3)之烤箱2、和在烘烤室1內在上下方.向以 而設之五個烘烤架3 (0,2m2)。 室1的兩側部1 1，-於上下方向以等間隔安裝 私紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） (請先Μ讀背面之注意事項再填寫本頁) :必 ---l· — — — 訂 ------線. 【發明之實 根據圖 第1圖 略爐門，.且 第2圖 圖。 第3圖 第4圖 第5圖 第6圖 圖中F 0 .207 等間隔平行 在烘烤 經濟部智慧財產局員工消費合作杜印製 -9 A7 B7 43 914 五、發明說明（7) 斷面爲c字狀的載置部4。再者，於第1圖至第3圖中’ 是爲後述的下板3 1、上板3 2與隱藏看不到裝飾板3的 情況13 在載置部4的下段部4 1 ’載置有用鋼板製成的下板 3 1 (厚度爲 3 . 2 m m ) » 在下板3 1表面施加有助於產生遠紅外線的塗料。於 載置部4的上段部42載置上板32(厚度爲4.5mm )<*下板3 1和上板3 2的間隔約爲40mm，上下的烘 烤架3間隔約爲1 5 0 m m。 再者，在最上部的烘烤架3不設上板3 2，在最下部 的烘烤架3則不設下板3 1 » 在下板3 1於略整面用等間隔均等的形成孔3 1 1 ( 直徑10mm、間距2 5mm)。 在上板3 _2的上面於略整面形成爲緩和烤盤之下火加 熱的低凹凸3 _2 1。於本實施形態中，上板3 2是用條紋 鋼板製成的，但並不限於此。 在下板3 1的上面，介裝一陶器製墊圈5 1並用螺帽 5 2來安裝加熱器5。本實施形態之加熱器5是採用吸熱 器製成的，但並·不限於此，也可採用其他構.造電加熱器。 加熱器5爲了能均等的加熱整個長方形的下板3 1和 上板3 2，而設計成略長方形的框狀。 在下板3 1和上板3 2的正面，以可拆卸的嵌入一爲 了隱藏間隙部之斷面略呈c字狀之金屬製裝飾構件3 3 ( 參照第1圖、第5圖）。 · 本紙張尺度適用中國國家標準（CNS)A4規格<210 X 297公釐） (請先聞讀背面之注意事項再填寫本頁) I I I l· I I 1 111!111 · 合°- 經濟部智慧財產局員工消費合作社印製 14391 4 A7 B7 五、發明說明（8) (靖洗閱讀背面之注意事項再填寫本頁) 在烘烤室1的正面安裝一可利用旋轉軸6 1開關之爐 門6 (參照第3圖及第4圖，第1圖、第2圖及第5圖則 予省略）。 再者’在各烘烤架3的略下方，設置一測量各烘烤架 .3附近的環境溫度之溫度感應器（圖式省略）^ (作用） 參照第1圖至第5圖來說明本發明之實施形態作用。 使用電烤爐F，按以下來進行西點麵包的烘烤。烘烤 時間設定在1 0分鐘，烘烤溫度爲2 0 0 °C。 利用加熱器5來加熱烘烤架3，只要烘烤室1內部到 達預定溫度，就打開爐門6，在烘烤架3載置排放著麵團 8的金屬製烤盤7。再者，於第2圖及第3圖中，排放著 麵團8的烤盤7爲了圖式的方便，只載置在最下段的烘烤 架3，但通常也載置在其他烘烤架3，來進行烘烤。且更 利用加熱器5來加熱烘烤架3。 經濟部智慧財產局員工消費合作社印製 在此加熱過程中，因麵團8是放在直接接觸上板3 2 的烤盤7上，所以麵團8的下面是利用得自上板3 2的傳 熱，於預定時閫內昇溫到所要的溫度被供烤.。而麵團8的 上面，則是利用得自通過孔3 3 1 1的加熱器5的輻射熱 ，自烘烤架3的下板31通過孔311被排出的熱氣做爲 熱源的輻射熱，以及得自被加熱的下板3 1本身的輻射熱 被加熱。 如上所述麵團8的下面和上面是以大致相同的溫度被 -11 - 本紙張尺度適用十國國家標準（CNS)A4規格（210 X 297公釐） 443914 五、發明說明（9) 加熱的，以7〜8分鐘昇到2 0 0 °C。並以原狀態持續2 〜3分鐘結束珙烤 自烘烤室1取出烤盤7，觀察被烘烤 的西點麵包時，下面、上面均被充分的烘烤成漂亮的金黃 色。而食用時，不會太硬或太軟口感佳，味道也很好。 接著，自上述烤盤7取出供烤的西點麵包之後，直接 將排放著新西點麵包的麵團8之烤盤7，·載置收放在烘烤 室1的烘烤架3，利用與上述相同的方法來烘烤β因打開 爐門所以烘烤室1內的溫度會暫時下降，但與上述相同’ 在7〜8分鐘後就會昇到2 0 0°C。並以原狀態持續2〜 3分鐘結束烘烤。 自烘烤室1取出烤盤7，來觀察被烘烤的西點麵包時 ，下面、上面均被充分的烘烤成漂亮的金黃色。而食用時 ，不會太硬或太軟口感佳，味道也很好s .再者》準備下述兩種電烤爐作爲比較例。 其中之一爲，就上述電烤爐F而言，下板3 1厚度變 薄1 . 2 m m，形成在下板3 1的孔3 1 1之直徑則同爲 1 Omm。另一爲，就上述電烤爐F而言，下板3 1厚度 則同爲3 . 2mm，而形成在下板3 1的孔3 1 1之直徑 .則小於6 m m。^ 用上述兩種電烤爐F將烘烤時間設定爲1 0分鐘，並 與上述相同的方式來進行西點麵包的烘烤。 _ 以前者之電烤爐所烘烤的西點麵包，其上面、下面均 烤的不夠，沒有金黃色的色澤，太軟，口感、味道均差。 用後者之電烤爐F所烘烤的-西點麵包，其下面烤的十 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） ί請先閱讀背面之注意事項再填寫本頁) ^-----r---訂----------線. 經.濟部智慧財崖局員工消費合作社印製 -12- 413914 A7 B7 五、發明說明（id> 分良好，但上面就烤的不夠理想，無法成爲金黃色，太軟 ，口感、味道均差。 {請先閱讀背面之注意事項再填寫本頁) 因此下板3 1須要有足夠的厚度，且蓄熱量大的方式 爲佳，並增大形成在下板3 1的孔3 1 1的直徑，來增加 得自通過孔3 1 1的加熱器5之輻射熱的同時，能充分排 出熱氣的方式爲佳。 - 再者，本說明書所使用的用語和表現除徹底說明外’ 並不限於此，除上述用語、表現和等效用語、表現外均是 。本發明並不限於圖面所示的實施形態，只要是申請專利 範圍記載內的，均可做各種變形。 【發明之效果】 本發明具備有上述構成，如下的效果。 經濟部智慧財產局員工消費合作社印製 (a )按有關本發明之電烤爐及烘烤方法，即可在烘 烤室內部的烘烤架載置收放西點麵包等被烘烤物，藉由利 用包括得自所載置的上板之傳熱、得自與烘烤架平行並通 過一個設於被設在上段的烘烤架之下板的孔之加熱器的輻 射熱、以及得自被加熱的下板之輻射熱的熱度來烘烤被烘 烤物。 · , 亦即因爲被烘烤物是排放於直接接觸到上板的烤_上 ，所以被洪烤物的下面很容易就能利用得自上板的傳熱在 預定時間內昇溫到預定溫度。 另一方面1被烘烤物的上面則是與上方的烘烤架之下 板分開，但因在下板設有孔，所以得自加熱器的輻射熱會 本紙張尺度ΐέ用中國國家標準（CNS)A4規格（210 X 297公釐） $4391 4 A7 _ B7 經濟部智慧財產局員工消費合作社印製 五、發明說明（14 通過孔被輻射。又利用得自加熱器所加熱的下板之輻射熱 、和利用加熱器加熱的熱氣會從孔被排出到下方，此亦爲 輻射熱之熱源。按此，可更有效率的加熱被烘烤物的上面 ，將被烘烤物在預定時間內加熱到所要溫度。 因而在預定烘烤時間內，因爲利用得自洪烤'架之上板 的傳熱而被加熱的西點麵包等之被烘烤物·的下面、和利用 自下板的輻射熱而被加熱的被烘烤物之上面，會略相同的 被加熱，所以可均勻的烘烤整個被烘烤物。 (b )更有效率的進行利用下板的加熱，藉此例如一 道烘烤過程結束，移往下一道烘烤過程時，打開爐門，將 排放著被烘烤物麵團的烤盤載置收放在烘烤架，藉此就算 烘烤室內的溫度急遽下降，被洪烤物還是會可在預定時間 內被加熱到預定的烘烤溫度，所以就連此種情形也能均勻 的烘烤整個被.烘烤物。 【圖面之簡單說明】 第1圖係表示有關本發明之電烤爐之一實施形態，省 略爐門，且表示部分內部構造之分解立體說明。 第2圖係由Έ面觀看第1圖所示的電烤爐之槪略說明 圖。 第3圖係第2圖中之C-C槪略斷面圖。 第4圖係第2圖中之D-D槪略斷面圖。 第5圖係第2圖中之A_A放大部分斷面圖。 第6圖係第6圖中之B — B-放大部分斷面圖。 <請洗閱讀背面之注意事項再填寫本頁) l·---訂-----I I order • I I This paper size applies to Chinese National Standard (CNS) A4 (210 X 297 mm) -5- A7 B7 4 43 91 4 5. Description of the invention (3) Bad. ② When one baking process is over, move to the next baking process. Since the oven door is opened, the dough of the pastry bread placed in a metal baking tray at a lower temperature than the baking temperature is put into the baking rack, so The temperature in the baking chamber will drop sharply. For example, it takes 10 minutes for the underside of the dough to barely rise to 200 ° C. And the heating on the dough is as slow as Shi Shu. That is, if one baking process ends, it will move directly to the next baking process, the whole dough is prone to underbaking, and the whole pastry bread cannot get good color, taste and taste. (Object of the present invention) The present invention is an invention for solving the above-mentioned problem, and an object thereof is to provide a pastry bread or the like which can be heated within a predetermined baking time by utilizing the heat transfer from the upper plate of the baking rack. An electric oven and a baking method for baking the entire to-be-baked object uniformly under the object and the to-be-baked object heated by radiant heat from the lower plate in substantially the same effective heating manner. Another object is to provide a baking tray that is placed on the baking rack and placed on the baking rack by closing the oven door when one baking process is ended and moving to the next baking process. The temperature in the baking chamber is drastically reduced, shortening the time for the predetermined baking temperature, and the electric oven and the baking method for completing the baking are also unhindered. [Means to Solve the Problems] The means of the present invention adopted to achieve the above-mentioned objects are as follows. (Please read the precautions on the back before filling this page) ----- r --- Order --------- line 'Printed on paper by the Intellectual Property Bureau Staff Consumer Cooperatives of the Ministry of Economy Applicable to China Standard (CNS) A4 specification (210 X 297 mm) -6-44391 A A7 _____ B7 V. Description of the invention (4) The first invention is characterized in that it has a required number of baking racks inside the baking chamber. The baking rack is hollow, and includes a heat storage upper plate, a lower plate, and a heater in between. The lower plate is provided with holes. The second invention is characterized in that:-a required number of baking racks are provided inside the baking chamber, and the baking rack is provided with: detachably mounted on a lower stage of a mounting part provided in the baking chamber; And a heat storage lower plate, and an upper portion of the mounting portion, a heat storage upper plate having a predetermined distance from the lower plate is detachably mounted, and the lower plate is provided on the lower plate A heater is provided between the upper plate and a detachable decorative member which is provided with a gap portion to hide the lower plate and the upper plate from the front. Holes are provided in the lower plate. A third invention resides in a method of baking an object to be baked using an electric oven, wherein the electric oven has a top plate on which an object to be baked is placed, and is disposed below the heater and arranged in parallel. Bring under the hole, place the object to be baked in the space formed by the upper plate and the lower plate, and use the heat transfer from the upper plate, the radiant heat from the lower plate, and the heater from the through hole. Heat of the radiant heat to bake the baked object. The thickness of the upper and lower plates is not particularly limited. For example, the thickness of the lower plate This paper size is applicable to the Chinese National Standard (CNS) A4 specification (210 X 297 mm) (Please read the precautions on the back before filling this page) ill · — Order ·! — 11! _ Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs 4 43 9 14 A7 _ _ B7 V. Description of the invention (5) Set in the range of 2 _ 3 ~ 4.5 mm, but ideally 3 2 mm 〇 (please first (Please read the notes on the back and fill in this page.) The diameter and hole distance (the distance between the center of the hole) of the holes in the lower plate are also limited. The diameter of the hole is set, for example, in a range of 8 to 15 mm, but is preferably 10 mm. The hole pitch is set, for example, in a range of 20 to 3 mm, but is preferably 25 mm. In addition, even if the range of each of the above figures is slightly enlarged or reduced, there is actually no hindrance. (Action) According to the electric oven and the baking method of the present invention, it is possible to place and store baked goods such as pastry bread in the baking rack inside the baking room, and use the Heat transfer from the plate, radiant heat obtained from a heater parallel to the baking rack and passing through a hole provided in the plate provided below the baking rack, and heat from the radiant heat of the heated lower plate Come and bake. That is, because the to-be-baked object is discharged on a baking tray directly contacting the upper plate, the underside of the to-be-baked object can be easily heated to a predetermined temperature within a predetermined time by using heat transfer from the upper plate. Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs. On the other hand, the top of the object to be baked is separated from the lower plate of the upper baking rack. Radiant heat is radiated through the holes. In addition, the radiant heat from the lower plate heated by the heater and the hot air heated by the heater will be discharged from the hole to the lower side, which is also the heat source of the radiant heat. According to this, the upper surface of the object to be baked can be heated more efficiently, and the object to be baked is heated to a desired temperature within a predetermined time. Therefore, in the predetermined baking time, because the use is obtained from the baking rack. The paper size of the board applies the Chinese National Standard (CNS) A4 specification (210 X 297 mm > A7 443914 ___B7__ 5. Description of the invention (6) The underside of the toast such as pastry bread, which is heated by heat transfer, and the top of the toast, which is heated by the radiant heat from the lower plate, are heated slightly the same, so the whole can be baked uniformly The object to be baked is also more efficient as described above, so that, for example, one baking process ends, and when moving to the next baking process, the oven door is opened to discharge the object to be baked. The baking tray of the dough is placed and placed on a baking rack, so that even if the temperature in the baking chamber drops sharply, the object to be baked can be heated to a predetermined baking temperature within a predetermined time, so even this It can also bake the entire object to be baked even in some cases. Application mode] The embodiment of the present invention will be described in more detail. It is an embodiment of the electric oven of the present invention, and the three-dimensional description of the internal structure will be omitted. . By Youzheng Viewing the schematic description of the electric oven shown in Figure 1 is a schematic sectional view of C-C— in Figure 2. It is a schematic sectional view of D-D 槪 in Figure 2. It is shown in Figure 2 A-A enlarged sectional view. A sectional view of B-B enlarged view in Figure 6. For the oven "Oven F includes: oven 2 forming a baking chamber 1 (volume m3), and Five baking racks 3 (0,2m2) are set up in the baking room 1. The two sides of the room 1 1 1-the private paper is installed at equal intervals in the up and down direction. Chinese national standards apply (CNS) A4 specification (210 X 297 mm) (Please read the precautions on the back before filling out this page): Required --- l · — — — Order ------ line. [The actual basis of the invention Figure 1 shows the furnace door, and Figure 2. Figure 3 Figure 4 Figure 5 Figure 6 Figure F 0 .207 is printed at equal intervals in the Intellectual Property Bureau of the Ministry of Baking and Economics. -9 A7 B7 43 914 V. Description of the invention (7) The mounting section 4 having a c-shaped cross section. Furthermore, in the first to third figures, 'is the lower plate 3 1 and the upper plate 3 which will be described later. 2 and the case where the decorative plate 3 is not visible 13 The lower section 4 of the mounting section 4 1 'Place the lower plate 3 1 (thickness: 3.2 mm) made of steel plate »Apply a coating that generates far-infrared rays on the surface of the lower plate 31. Place the upper plate 32 on the upper section 42 of the placement section 4. (Thickness is 4.5mm) < * The interval between the lower plate 31 and the upper plate 32 is approximately 40mm, and the interval between the upper and lower baking racks 3 is approximately 150 mm. Furthermore, the uppermost baking rack 3 is not The upper plate 3 2 is provided, and the lower baking rack 3 is not provided with the lower plate 3 1 »The lower plate 3 1 is formed with holes 3 1 1 (diameter 10 mm, pitch 2 5 mm) at equal intervals on the entire surface. On the upper surface of the upper plate 3 _2, a low unevenness 3 _2 1 is formed on the entire surface to ease the heating under the grill pan. In this embodiment, the upper plate 32 is made of a striped steel plate, but it is not limited to this. On the lower plate 3 1, a ceramic washer 5 1 is interposed and the nut 5 2 is used to mount the heater 5. The heater 5 of this embodiment is made of a heat sink, but it is not limited to this, and other structures may be used. The heater 5 is designed to have a rectangular frame shape in order to uniformly heat the entire rectangular lower plate 31 and upper plate 32. On the front side of the lower plate 31 and the upper plate 32, a metal decorative member 3 3 (see Figs. 1 and 5) made of a detachable embedded one for hiding the gap and having a c-shaped cross section is shown (see Figs. 1 and 5). · This paper size applies to China National Standard (CNS) A4 specifications < 210 X 297 mm) (Please read the notes on the back before filling out this page) III l · II 1 111! 111 Printed by the Consumer Cooperative of the Property Bureau, 14391 4 A7 B7 V. Description of the invention (8) (Notes on the back of Jingxi, please fill in this page) Install a furnace door on the front of the baking room 1 that can be turned by the rotating shaft 6 1 6 (Refer to Figure 3 and Figure 4, Figures 1, 2 and 5 are omitted). Moreover, a temperature sensor (not shown in the figure) for measuring the ambient temperature near the baking racks 3 is provided just below each of the baking racks 3. ^ (Function) The present invention will be described with reference to FIGS. 1 to 5 Embodiment of the invention. Using the electric oven F, the pastry bread is baked as follows. The baking time is set at 10 minutes and the baking temperature is 200 ° C. When the baking rack 3 is heated by the heater 5, as long as the inside of the baking chamber 1 reaches a predetermined temperature, the oven door 6 is opened, and a metal baking pan 7 on which the dough 8 is discharged is placed on the baking rack 3. Moreover, in FIG. 2 and FIG. 3, the baking tray 7 with the dough 8 discharged is placed only on the bottom baking rack 3 for the convenience of illustration, but it is usually placed on other baking racks 3 as well. To bake. Furthermore, the heater 5 is used to heat the baking rack 3. Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs. In this heating process, since the dough 8 is placed on the baking pan 7 directly contacting the upper plate 3 2, the heat transfer from the upper plate 3 2 is used under the dough 8 , At a predetermined time, the temperature rises to the desired temperature and is roasted. The upper side of the dough 8 uses the radiant heat from the heater 5 passing through the holes 3 3 1 1. The hot air discharged from the lower plate 31 of the baking rack 3 through the holes 311 is used as the radiant heat from the heat source. The radiant heat of the heated lower plate 31 is heated. As mentioned above, the bottom and top of dough 8 are covered at approximately the same temperature. -11-This paper size applies the National Standard for Ten Countries (CNS) A4 (210 X 297 mm) 443914. 5. Description of the invention (9) Heating, Raise to 200 ° C in 7-8 minutes. Then, the bake roasting is finished in the original state for 2 to 3 minutes. Take out the baking tray 7 from the baking room 1 and observe the baked pastry bread. The bottom and top are fully baked into a beautiful golden color. And when eaten, it will not be too hard or too soft, and it will taste good. Next, after taking out the pastry bread for baking from the baking tray 7, the baking tray 7 on which the dough 8 of the new pastry bread is discharged is directly placed on the baking rack 3 stored in the baking room 1. The method to bake β is because the oven door is opened, so the temperature in the baking chamber 1 will temporarily drop, but it is the same as above. It will rise to 200 ° C after 7 ~ 8 minutes. And end the baking in the original state for 2 to 3 minutes. Take out the baking tray 7 from the baking room 1 to observe the baked pastry bread. The bottom and top are fully baked into a beautiful golden yellow. When it is eaten, it will not be too hard or too soft, and the taste will be good. Moreover, the following two types of electric ovens are prepared as a comparative example. One of them is that, in the electric oven F described above, the thickness of the lower plate 31 is reduced by 1.2 mm, and the diameter of the hole 3 1 1 formed in the lower plate 31 is also 10 mm. Another is that, for the electric oven F, the thickness of the lower plate 31 is the same as 3.2 mm, and the diameter of the hole 3 1 1 formed in the lower plate 31 is less than 6 mm. ^ Use the two types of electric oven F to set the baking time to 10 minutes, and bake pastry in the same way as above. _ The pastry bread baked in the former electric oven is not baked enough on the top and bottom, has no golden color, is too soft, and has poor taste and taste. For the pastry-baked bread baked with the latter's electric oven F, the ten paper sizes baked underneath apply to the Chinese National Standard (CNS) A4 (210 X 297 mm). Please read the precautions on the back before filling in this Page) ^ ----- r --- Order ---------- line. Economics. Printed by the Consumers ’Cooperative of the Ministry of Economic Affairs and Intelligent Finance Bureau-12- 413914 A7 B7 V. Description of the Invention (id & gt The points are good, but the top is not ideal enough to be golden brown, too soft, and taste and taste are poor. {Please read the precautions on the back before filling this page) Therefore, the lower plate 3 1 needs to have sufficient thickness, It is better to increase the amount of heat and increase the diameter of the holes 3 1 1 formed in the lower plate 3 1 to increase the radiant heat from the heater 5 passing through the holes 3 1 1 while fully discharging the hot air. good. -In addition, the terms and expressions used in this manual are not limited to this, except for a thorough description, and are in addition to the above terms, expressions, equivalent terms, and expressions. The present invention is not limited to the embodiments shown in the drawings, as long as it is within the scope of the patent application, various modifications can be made. [Effects of the Invention] The present invention has the above-mentioned configuration, and has the following effects. Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs (a) According to the electric oven and baking method related to the present invention, the baked goods such as pastry bread and the like can be placed in the baking rack inside the baking room, and borrowed By using heat including heat transfer obtained from the upper plate placed, radiant heat obtained from a heater parallel to the baking rack and passing through a hole provided in the bottom plate of the baking rack provided in the upper stage, and The radiant heat of the heated lower plate is used to bake the object to be baked. · That is, because the to-be-baked object is discharged on the toast that directly contacts the upper plate, the underside of the to-be-baked object can be easily heated to a predetermined temperature within a predetermined time using the heat transfer from the upper plate. On the other hand, the top of the object to be baked is separated from the lower plate of the upper baking rack, but because the lower plate is provided with holes, the radiant heat obtained from the heater will be based on Chinese paper standards (CNS). A4 specification (210 X 297 mm) $ 4391 4 A7 _ B7 Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs. 5. Description of the invention (14 is radiated through the hole. The radiant heat from the lower plate heated by the heater is used, and The hot air heated by the heater will be discharged from the hole to the bottom, which is also a heat source of radiant heat. According to this, the upper surface of the object to be baked can be heated more efficiently, and the object to be baked can be heated to the desired temperature within a predetermined time. Therefore, within the predetermined baking time, the baked goods, such as pastry bread and the like, which are heated by the heat transfer from the upper plate of the flood-roasting rack, are heated by the radiant heat from the lower plate. The top of the object to be baked will be heated slightly the same, so the entire object to be baked can be evenly baked. (B) The heating using the lower plate is more efficient, so that, for example, the end of a baking process, the Bake the next At that time, open the door of the oven and place the baking tray that discharges the dough of the baked object on the baking rack. Even if the temperature in the baking room drops sharply, the baked object can still be heated within a predetermined time. It reaches the predetermined baking temperature, so even in this case, the entire object can be baked uniformly. [Simplified description of the drawing] Fig. 1 shows an embodiment of the electric oven of the present invention. The oven door is omitted, and a partially exploded three-dimensional description of the internal structure is shown. Fig. 2 is a schematic explanatory view of the electric oven shown in Fig. 1 when viewed from the surface. Fig. 3 is a slightly broken CC diagram in Fig. 2 Figure 4. Figure 4 is a schematic sectional view of DD 槪 in Figure 2. Figure 5 is an enlarged cross-sectional view of A_A in Figure 2. Figure 6 is an enlarged view of B-B- in Figure 6. Section view. ≪ Please read the precautions on the back and fill in this page) l · --- Order -----
n t· I 線' 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） -14- 經濟部智慧財產局員工消費合作杜印製 M3914 A7 B7 五、發明說明（ 【符號之說明】 F :電烤爐 1 :烘烤室 1 1 :側面 2 :烤箱 3 :洪烤架 3 1 :下板 3 1 1 :孔 3 2 :上板 3 2 1 :凹凸 3 3 :裝飾構件 4 :載置部 :.4 1 :下段部 4 2 :上段部 5 :加熱器 5 1 :磁器製墊圈 5 2 :螺帽 6 :爐門· 61:轉動軸 7 :烤盤 8 :麵團 本紙張尺度適用中國國家標準<CNS)A4規格（210 X 297公釐） _ 15_ ......s: J --------------Ά-----r---訂---------線^—N-一 ../ !v (請洗閱讀背面之注意事項再填寫本頁)nt · I line 'This paper size is applicable to China National Standard (CNS) A4 (210 X 297 mm) -14- Consumption Cooperation between Employees and Intellectual Property Bureau of the Ministry of Economic Affairs, printed by M3914 A7 B7 V. Description of the invention ([Description of symbols ] F: Electric oven 1: Baking room 1 1: Side 2: Oven 3: Hung grill 3 1: Lower plate 3 1 1: Hole 3 2: Upper plate 3 2 1: Bump 3 3: Decorative member 4: Mounting section: .4 1: Lower section 4 2: Upper section 5: Heater 5 1: Magnetic washer 5 2: Nut 6: Oven door 61: Rotating shaft 7: Baking tray 8: Dough This paper size applies China National Standard < CNS) A4 Specification (210 X 297 mm) _ 15_ ...... s: J -------------- Ά ----- r-- -Order --------- Line ^ -N-A ../! V (Please read the precautions on the back and fill in this page)