JPH0144965Y2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an oven that cooks food by forcibly generating convection in the oven using a fan.

Conventionally, this type of oven was shown in Figures 3 and 4.
As shown in the figure, an oven chamber 1 and a separate heat source chamber 2 are provided.
A gas burner 21 is provided in the heat source chamber, and a duct 11 is provided outside the oven chamber 1, and a fan 3 inserted into the duct is used to blow the combustion exhaust from the gas burner 21 through the fan 3. Suction is drawn into the duct 11 from the suction port 13, and the air outlet 12,1 provided on the downstream side of the duct 11
2 into the oven chamber 1, the hot air inside the oven chamber is also forcedly circulated by the fan, and a portion is discharged from the exhaust path 4.

In the above-mentioned conventional type, due to the influence of unbalanced air volume in each air blowing direction of the fan 3 and variations in air blowing resistance due to the configuration of the duct, when forced circulation is performed by one fan, the convection and heat distribution in the oven chamber are not uniform. It won't happen.

In particular, it has been difficult to make the convection heat distribution uniform in appliances with large oven chambers.

The object of the present invention is to make the convection and heat distribution of the hot air more uniform and appropriate in a device in which hot air in the oven chamber is forced to convect using a fan.

The technical means of the present invention to achieve the above object is to provide a pair of suction ports at symmetrical positions on the rear wall of the oven chamber, to have separate fans facing each suction port, and to control the direction of rotation of these fans. It was set in the opposite direction.

The above technical means of the present invention operates as follows.

Hot air in the oven chamber is sucked through a suction port by a pair of fans, and is blown into the oven chamber from an air outlet through a duct provided on the outer periphery of the oven chamber, thereby causing forced convection.

Here, there are two suction ports, and they are provided in symmetrical positions, and each fan corresponds to each suction port, so the hot air inside the oven chamber is absorbed through the two suction ports on the rear wall. The gas is symmetrically dispersed and sucked into the oven chamber, sent into the duct by each fan, and blown out into the oven chamber from the air outlet provided in the duct. Furthermore, since the fans rotate in opposite directions, the bias in air blowing due to the direction of rotation of the fans is also offset.

Since the present invention has the above configuration, it has the following unique effects.

The hot air in the oven chamber is dispersed and sucked into the two symmetrically placed suction ports and then blown out from the duct outlet into the oven chamber. There is no need to worry about the formation of areas similar to air pockets (areas where convection is extremely weak), and uniformity and optimization of heat distribution is promoted.

In addition, since the rotation directions of each fan are set in opposite directions, the unevenness of air flow due to the rotation direction of the fans is canceled out, and from this point of view as well, the uniformity of convection, that is, the uniformity of heat content, is achieved. improves.

Note that the electric motor that drives the fan is usually large in size depending on the air blowing capacity, and in the case of a type equipped with one fan, the weight of the electric motor portion of the depth dimension is large, and this depth dimension cannot be set small. According to the above configuration of the present invention, the air blowing capacity of each fan can be reduced to about half, so the depth dimension can be reduced accordingly.

Hereinafter, details of embodiments of the present invention will be explained based on FIGS. 1 and 2.

In this embodiment, two fans 3a and 3b are provided, and these fans are connected to a pair of suction ports 13a and 1 provided in the rear wall 14 in the oven chamber 1.
3b, and is inserted into the duct 11.

Electric motors 31a, 31b serving as driving sources for the fans 3a, 3b are attached to the outer wall 15 of the duct 11, and a portion thereof is exposed to the outside of the vessel body.

Further, the duct 11 is disposed across the side of the oven chamber 1, and a large number of air outlets 12, 12 are disposed on the side walls 16, 16 of the oven chamber 1, respectively. Therefore, the hot air sucked from the suction ports 13a, 13b passes through the duct 11 and is blown out from the blow-off ports 12, 12 into the oven chamber, and the fans 3a, 3b
forced circulation. Further, when a configuration using a gas burner is adopted as in the conventional example described above, the combustion gas is supplied into the oven chamber 1 and then exhausted.

In this embodiment, it is possible to adjust the air blowing capacity of the fans 3a and 3b, and for this purpose, as shown in FIG. Take. Thereby, the blowing capacity of the fans 3a and 3b can be adjusted, and the blowing capacity of each blower can be finely adjusted depending on the individual differences in the blowers consisting of a combination of a fan and an electric motor, or the unbalanced structure of the duct.

Note that this adjustment can be performed by selecting a plurality of specific points in the oven chamber 1 and setting it to a predetermined value based on the data from the heating inspection at each point. If it is placed on the body's operation panel, it will be possible to adjust the heat distribution to match the cooking process.

For example, if the above configuration is adopted by arranging the fans 3a and 3b vertically on the rear wall 14 side of the oven chamber 1, the upper fan will have a larger air blowing capacity than the lower fan, and the upper fan will be able to handle high heat. Cooking is possible, and if this relationship is reversed, it is also possible to set the lower side to high heat.

[Brief explanation of the drawing]

Fig. 1 is a cross-sectional view of the embodiment of the present invention, Fig. 2 is an electric circuit diagram of the main part, Fig. 3 is a longitudinal sectional view of the conventional example, and Fig. 4 is a cross-sectional view taken along line X-X. 1... Oven chamber, 11... Duct, 12...
Air outlet, 13a, 13b...Suction port, 3a, 3
b...Fan, 31a, 31b...Electric motor, 5...
...Frequency converter.

Claims (1)

[Scope of utility model registration request] In an oven that uses a fan to force convection of hot air in the oven chamber, a pair of suction ports are provided at symmetrical positions on the rear wall of the oven chamber, and a fan is placed facing each suction port, and the rotation directions of the fans are opposite to each other. Forced circulation oven set to .