JPS6143132Y2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a forced convection oven in which hot air is circulated within a cooking chamber using a fan for cooking.

In a conventional oven of this type, the interior of the oven is divided by a partition plate 1 into a cooking chamber 2 and a fan storage chamber 3, as shown in FIG. A plurality of shelves 4 are arranged vertically in the cooking chamber 2, and a fan 5 and a heater (not shown) are arranged in the fan storage chamber 3. Fan 5 on partition plate 1
A suction port 6 is formed in the central portion corresponding to
B, 7C and 7D are formed.

Thus, the fan 5 sucks the air in the cooking chamber 2 through the suction port 6, circulates hot air into the cooking chamber 2 through the air outlets 7A, 7B, 7C, and 7D, and places the hot air on each shelf 4 in the cooking chamber 2. Cooking the prepared ingredients.

In the case of the above-mentioned conventional example, there is a tendency for the foodstuffs particularly on the top shelf 4A to be overcooked. This is especially because the hot air from the upper air outlet 7A is blown directly onto the food on the top shelf 4A. Therefore, it was necessary to perform corrective baking by replacing the shelves 4 or moving the ingredients. In addition, the air outlets 7A, 7B,
Generally, the design is such that the hot air reaches the food at a distance from 7C and 7D, and for this reason, the air outlet 7A, 7B, 7C, and 7D
The hot air did not hit the food on the shelf 4 near the outlet well, and the food was baked unevenly in areas far from and near the air outlets 7A, 7B, 7C, and 7D.

In view of these conventional drawbacks, the present invention is to provide a forced convection oven for the purpose of cooking foods with uniform baking.One embodiment of the present invention will be described below with reference to the drawings. . Note that the same components as those in the conventional example will be described using the same numbers.

In Figures 1 to 3, 8 is an oven body with a heat-insulating structure, and the inside of the oven is divided into a cooking chamber 2 and a fan storage chamber 3 by a partition plate 1. A shelf 4 for placing foodstuffs is arranged, and a Shirotsko fan 5 that is linked to a fan motor 10 installed in an external machine room 9 is arranged in the fan storage room 3, and a sheathed heater 11 is arranged around the fan 5. It is arranged. The partition plate 1 has a suction port 6 in the center portion corresponding to the fan 5.
, and air outlets 7A, 7B, 7C, and 7D are formed at the upper, lower, front, and rear sides, respectively.

In addition, as shown in a perspective view in FIG.
A ventilation plate 13 forming a part 2 is disposed. The ventilation plate 1
3 is attached by bending one end surface downward and locking it to the upper edge of the partition plate 1, and bending the other end surface downward and screwing it onto the opposing wall of the cooking chamber 2. This allows the hot air passage 12 and the upper outlet 7A to communicate with each other. Further, both side end surfaces of the ventilation plate 13 are spaced apart from the opposite wall of the cooking chamber 2, and the upper end thereof is spaced apart from the opposite wall of the cooking chamber 2.
The guide wall 14 is formed by bending the guide wall 14 upward so that it is spaced apart from the top wall 2A. The top wall 2 of the cooking chamber 2 is disposed on the ventilation plate 13, facing the upper air outlet 7A, and having an upper end facing the upper air outlet 7A.
A gap 15 is formed between the guide wall 14 at both ends.
A baffle plate 16 is disposed with a gap between the baffle plate 16 and, like the plate 16, a guide wall 17 is disposed facing the baffle plate 16. A plurality of first hot air outlets 18 are formed in the ventilation plate 13 on the side of the upper outlet 7A with the baffle plate 16 as a boundary, and a plurality of second hot air outlets 19 are formed on the side of the guide wall 17. Although each of the outflow ports 18 and 19 is formed vertically, a large number of them may be formed in a circular shape.

In the above configuration, when the heater 11 and the fan motor 10 are energized, the Sirotskov fan 5 sucks the air in the cooking chamber 2 through the suction port 6, and circulates hot air into the cooking chamber 2 from each outlet 7A, 7B, 7C, and 7D. , the food 20 placed on each shelf 4 of the cooking chamber 2 is cooked.

At this time, in particular, the hot air blown out from the upper air outlet 7A enters the hot air flow path 12, and the hot air A, including the hot air that hits the baffle plate 16 and returns, flows into the cooking chamber 2 from the first hot air outlet 18. Furthermore, the hot air B flowing into the cooking chamber 2 from the second hot air outlet 19, including the hot air that passes through the gap 15 between the baffle plate 16 and the top wall 2A of the cooking chamber 2, hits the guide wall 17, and returns. distributed to Therefore, the hot air A and B hit the food 20 on the top shelf 4A almost uniformly, allowing the food 20 to be cooked evenly. Furthermore, the amount of hot air can be reduced by the ventilation plate 13, and overcooking of the food material 20 can also be prevented.

As described above, the present invention includes a ventilation plate that forms a hot air flow path that communicates with the upper air outlet along the top surface of the top shelf below the ceiling wall of the cooking chamber. A baffle plate was provided that faced the upper air outlet and whose upper end formed a gap with the ceiling wall, and a plurality of first and second hot air outlets were formed in the ventilation plate with the baffle plate as a boundary. The amount of hot air flowing out from the top shelf is reduced, which prevents overcooking of the food on the top shelf.Moreover, the hot air evenly hits the food on the top shelf, allowing food to be cooked evenly. This has an extremely practical advantage of being able to perform the following tasks.

[Brief explanation of drawings]

Fig. 1 is a front projection view of the forced convection oven of the present invention, Fig. 2 is a longitudinal sectional view, Fig. 3 is a perspective view of the main parts, Fig. 4 is a perspective view of the main parts, and Fig. 5
The figure is a front projection view of a conventional oven. 2... Cooking room, 2A... Cooking room ceiling wall, 7A...
Upper air outlet, 12... hot air flow path, 13... ventilation plate, 15... gap, 16... baffle plate, 18... first hot air outlet, 19... second hot air outlet.

Claims (1)

[Scope of utility model claims] The interior of the oven is divided by a partition plate into a cooking chamber having multiple shelves and a fan storage chamber for storing a fan, and the partition plate has a suction port formed in a central portion corresponding to the fan and at least an upper portion thereof. In an oven formed with an air outlet,
Below the ceiling wall of the cooking chamber, a ventilation plate is disposed along the top surface of the uppermost shelf to form a hot air flow path communicating with the air outlet, and on the ventilation plate there is provided a hot air flow path that is opposite to the air outlet. , a baffle plate whose upper end forms a gap with the ceiling wall is disposed, and a plurality of first and second hot air outlets are formed in the ventilation plate with the baffle plate as a boundary. Forced convection oven.