JPS5950892B2 - heating cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cooking device using a so-called hot air circulation method in which the temperature inside a heating chamber is increased using a heating device and a circulation fan. The purpose of this is to eliminate heat dissipation and to make the heat distribution uniform.

Traditionally, this kind of hot air circulation type heating cooker does not require a heater or the like to be installed in the heating chamber, making it easy to clean, and it is also possible to cook a large amount of food at the same time by storing items to be heated in multiple stages within the heating chamber. It has characteristics.

However, food cooked using the hot air circulation method has the disadvantage that the water on the surface of the heated object evaporates due to the constant exposure to hot air, making it hard and tasteless.

In addition, when cooking with hot air, the areas that are often hit by the hot air are heated and browned easily, so the strength of the hot air can cause uneven cooking.

In other words, generally, in a heating chamber using a hot air circulation method, air is sucked into the circulation fan section from the center of the back wall of the heating chamber and blown out from the periphery into the heating chamber, so the hot air is likely to hit the object near the suction outlet and heat it well. However, there was a drawback that it was difficult for the hot air to circulate in the center, making it difficult to brown.

Therefore, the present invention aims to improve the above-mentioned drawbacks, and will be explained below based on the drawings.

There is a heating chamber 2 in the main body 1 for cooking food.

A door 3 is attached to the front opening of the heating chamber 2 so as to be openable and closable.

A power supply port 4 is formed on the upper wall of the heating chamber 2 and is connected to a magnetron 5, which is a high frequency generator, through a waveguide 6, and radiates high frequency waves into the heating chamber 2.

The power supply port 4 is covered with a cover 7 made of a dielectric material to prevent food particles, water vapor, etc. from entering the waveguide 6.

A magnet-driven rotary mounting table 8 is attached to the bottom wall of the heating chamber 2, and a rotary tray 9 is placed on top of this.

That is, a magnet AIO is attached to the lower part of the rotary mounting table 8, and when the boo IJA11 attached to the bottom wall outside the heating chamber rotates, the magnet B12 attached to the pulley A11 rotates, and the magnet AIO is attracted to the magnet B12. The rotary mounting table 8 supported by the rollers 13 rotates.

In addition, the bottom wall of the heating chamber and the metal plate 14S to which the magnet is attached
It is made of a non-magnetic metal plate such as US304 or aluminum, and is formed so that magnetism passes through it.

Next, a compartment 16 is provided on the rear wall outside the heating chamber with a diaphragm plate 15, and a heater 1 is installed in the compartment 16 to increase the temperature inside the heating chamber 2.
7, and a fan 18 for circulating air within the heating chamber 2 and the compartment 16.

The rear wall 19 of the heating chamber is provided with an inlet 20 corresponding to the center of the fan 18, and air outlets 21 are provided on the left and right sides, so that when the fan 18 rotates, air circulates as shown by the arrows in FIG.

That is, the air in the heating chamber 2 flows into the compartment 16 through the suction port 20.
The air that has entered the compartment 16 is heated by the heater 17 and turned into hot air, which is blown out into the heating chamber 2 through the air outlet 21.
The objects to be heated 23 and 24 placed on 2 are heated and cooked.

Note that the rotating saucer 9 is formed of a metal plate and then hollowed, and the legs 25 made of a narrow metal plate are welded to the disc-shaped support plate 26 at three points, so that the rotating saucer 9 is The rotary saucer 9 is heated by the hot air blown out from the lower air outlet 21, and the object to be heated 23 can be browned.

Furthermore, the upper rotating tray 22 is supported by a metal bar slat 27, and is approximately at the same height as the center of the suction port 20 and the lower surface of the upper and lower rotating trays 22, so the wind velocity is highest at the point closest to the lower surface of the rotating tray 22. becomes stronger, and the object to be heated 24 is also heated.

Furthermore, when the ambient temperature in the heating chamber 2 reaches a certain level or higher, the temperature detection device 28 attached to the compartment side of the air outlet 21 controls the electric power input to the heater 17 to keep the temperature in the heating chamber constant.

Next, a method of driving rotation of the rotary mounting table 8 and circulation fan 18 will be explained.

These are driven by one motor, and a pulley B30 attached to this motor shaft 29 and made integrally.
One drives the circulation fan 18 via a pulley C32 attached to the shaft 31 of the circulation fan 18 via a bell) A33, and the other drives a pulley D36 attached to a worm gear 35 via a bell) B34. The rotary mounting table 8 is driven by rotating the pulley All from a pulley E37 attached to the output shaft of the worm gear 35 via a bell C38.

The magnetron 5 is cooled by a fan motor 39, and the cooled air enters the heating chamber through an air guide 40 and an exhaust guide 41, and then is discharged to the outside through the exhaust guide 41.

Further, 42 is a heat insulating plate at the top of the oven, 43 is a heat insulating plate at the rear, and a bearing plate 45 with a bearing 44 attached to this heat insulating plate is screwed.

46 is a heat insulating plate on the side wall of the oven, and 47 is an oven lamp.

As is clear from the above explanation, in a hot air circulation heating cooker that cooks by storing the rotary table in two stages, upper and lower, the bottom surface of the upper saucer 22 and the center of the suction port 20 are approximately at the same height. By doing so, the following effects are produced.

(1) Drying of the object to be heated by hot air, which is the biggest drawback in hot air circulation heating cookers, is greatly reduced.

When cooking on the upper saucer, the maximum amount of air flowing into the suction port is at the center, so the bottom surface of the saucer 22 is well heated, but the wind speed hitting the object to be heated on the upper tray is weak.

Therefore, when strong hot air is applied to the saucers 9 and 22, the saucers are rotating, and since they are made of metal, heat conduction is good, promoting uniformity of the temperature of the saucers, and the object to be heated is placed on the saucers. The ambient temperature of the area rises more than the surrounding heat, so the object to be heated is cooked by the heat above and below, and the velocity of the hot air hitting the object is low, so there is no drying by the hot air.

(2) Looking at cooking in the lower saucer, the heat from the bottom of the saucer is equalized as described above, and the heat in the upper part is heated by intensifying the hot air flowing through the bottom of the upper saucer. While being cooked, the wind velocity is maximum at the place farthest from the object to be heated on the lower stage, and the hot air is weaker at the point where it hits the object to be heated, so that drying of the object to be heated can be minimized.

[Brief explanation of the drawing]

FIG. 1 is a top sectional view of a heating cooker showing an embodiment of the present invention, and FIG. 2 is a longitudinal sectional view thereof. 1...Main body, 2...Heating chamber, 5...
... Magnetron, 9... Rotating saucer, 18.
...Fan, 19...Heating chamber rear wall, 20
...Suction port, 21...Blowout port.

Claims (1)

[Claims] 1 A heating chamber in the main body, a rotary mounting table on the bottom of the heating chamber for rotating the object to be heated, two saucers on the rotating mounting table for storing and cooking the object in two upper and lower stages, and the A compartment formed adjacent to a side wall or a back wall of the heating chamber, a heating device provided in the compartment, a fan device for circulating air between the heating chamber and the compartment, and partitioning between the heating chamber and the compartment. A compartment board, an inlet in the compartment plate corresponding to the center of the circulation fan, and an outlet in the compartment plate facing the outer periphery of the fan, and the center of the inlet and the bottom of the upper saucer. A heating cooker with approximately the same height.