JP6270886B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device that heats an object to be heated in a cooking chamber with hot air.

  2. Description of the Related Art Conventionally, there has been proposed a cooking device that includes a heating unit in a cooking chamber and performs heating cooking using radiation from the heating unit or heat transfer using air or a cooking table as a medium.

  One of the functions of such a cooking device is a double-sided baking function. The double-sided baking function cooks the entire object including the upper and lower surfaces of the object to be heated placed on the cooking table without taking the trouble of turning the user upside down, thereby reducing the user's domestic work. A heating cooker having such a double-sided baking function is generally used.

  As a general method for realizing the double-sided baking function, heating means are provided above and below the object to be heated placed on the cooking table in the cooking chamber, and heated by radiation from above and below the object to be heated, There is a method in which the temperature of the object to be heated is increased by increasing the temperature in the cooking chamber and heat is transmitted via air, and the whole object to be heated is cooked. However, if a heating means is provided below the object to be heated, smoke may be generated due to the oil and fat dropped from the object to be heated. Moreover, when the sap containing fats and oils, salt, water | moisture content, etc. dripped from a to-be-heated material contacts a lower heating means, it will lead to deterioration of a heating means. In addition, it is difficult to clean the heating means with dirt. Furthermore, it is desired to reduce the height of the cooking device due to the arrangement space, and particularly in the cooking device used by being incorporated in a kitchen counter, the height is standardized. There are large height restrictions.

  Against the background of such problems, there has been proposed a heating cooker in which no heating means is disposed below the object to be heated (see, for example, Patent Document 1).

JP 2008-264053 A (page 5, FIG. 7)

  However, in the heating cooker described in the above-mentioned Patent Document 1, the hot air from the outlet is directly blown onto the lower surface of the heated object that is a food material. For this reason, evaporation of the water | moisture content of a to-be-heated material is accelerated | stimulated, and a to-be-heated material will pass and a taste will fall. The suction port for sucking air from the cooking chamber to the heating chamber is provided near the center in the height direction of the rear wall of the cooking chamber, and the upper surface of the object to be heated in the process of hot air in the cooking chamber being sucked into the heating chamber. The hot air comes into contact with the water, and the evaporation of moisture from the object to be heated is further promoted. Moreover, although the heating cooker of the said patent document 1 is provided with the elongate plate-like louver at the blower outlet, for example, when hot air of high temperature of 300 degreeC or more passes, there exists a possibility that a louver may deform | transform and be damaged by a thermal stress. If so, hot air is guided in an unexpected direction, and the desired cooking effect and finish cannot be obtained. In addition, when the louver is provided, the structure in the vicinity of the air outlet becomes complicated, and the number of parts increases, resulting in an increase in manufacturing cost.

  This invention is made | formed in order to solve the above subjects, and provides the heating cooker which can obtain the favorable cooking effect by suppressing drying of to-be-heated material at low cost. .

The cooking device according to the present invention includes a cooking chamber having a rear wall in which a suction port and a blow-off port provided below the suction port are formed, and a cooking chamber door that opens and closes a front opening of the cooking chamber. A cooking table having a placement surface on which the object to be heated is placed, the first heating means for heating the cooking chamber from above, and a space that allows ventilation between the bottom surface of the cooking chamber; A suction port body attached to the rear wall so as to form an opening between the rear wall of the cooking chamber and air in the cooking chamber sucked from the suction port into the cooking chamber from the air outlet A blower that blows out, and the suction port body includes a main plate disposed to face the rear wall on which the suction port is formed, and a pair of side plates that connect an end in the width direction of the main plate and the rear wall. A bottom plate connecting the lower end of the main plate and the rear wall, and the outlet is The suction port body is provided at a position lower than the connection position between the bottom plate and the rear wall of the suction port body and higher than the bottom surface of the cooking chamber, and within the range of the width of the bottom plate of the suction port body, An outlet is disposed , a plurality of openings are formed in the mounting surface of the cooking table, and a receiving tray is disposed below the cooking table with a space between the mounting surface and the mounting table. The lower end of the bottom plate of the suction port body is provided at a position lower than the mounting surface of the cooking table and higher than the upper end of the saucer .

  According to the present invention, the upper portion of the air outlet is covered with the bottom plate of the suction port body to guide the hot air from the air outlet, and the hot air is prevented from being directly blown onto the object to be heated. Uneven heating can be reduced and drying of the object to be heated can be suppressed. In addition, the manufacturing cost can be reduced compared to the case where a louver or a dedicated air guide plate is provided at the air outlet, and the bottom plate of the suction port body, which is a three-dimensional structure instead of a flat plate, is less bent and deformed by heat, A wind guide effect can be obtained stably.

1 is an overall perspective view of a heating cooker according to Embodiment 1. FIG. It is a perspective view in the state where the top plate and vent cover of the cooking-by-heating machine concerning Embodiment 1 were removed. It is a perspective view of the control unit of the heating cooker which concerns on Embodiment 1. FIG. 3 is a front perspective view of the cooking chamber according to Embodiment 1. FIG. 3 is a rear perspective view of the cooking chamber according to Embodiment 1. FIG. It is the back side perspective view of the cooking chamber which concerns on Embodiment 1, and has shown the state from which the ceiling wall, the incidental part of the heating chamber, the slide rail cover, and the cooking chamber exhaust air path were removed. It is the perspective view which looked at the heating chamber which concerns on Embodiment 1, and the front surface of the incidental part of a heating chamber from the downward direction. It is a front side perspective view of the cooking chamber which concerns on Embodiment 1, and has shown the state from which the ceiling wall and the cooking chamber door were removed. It is a back side perspective view of the state where the cooking chamber door and its accessory parts concerning Embodiment 1 were taken out from the cooking chamber. It is sectional drawing of the cooking chamber which concerns on Embodiment 1, and has shown the horizontal cross section which passes along a heating chamber. It is sectional drawing of the cooking chamber which concerns on Embodiment 1, and has shown the figure which looked at the vertical cross section parallel to a rear wall from the front side. It is sectional drawing of the cooking chamber which concerns on Embodiment 1, and has shown the vertical cross section which passes along the heating chamber parallel to a side wall. It is an enlarged view of the bottom plate vicinity of the blower outlet and suction inlet body of FIG. It is a front side perspective view of the heating cooker which concerns on Embodiment 2, and has shown the state from which the ceiling wall and the cooking chamber door were removed. It is a back side perspective view of the cooking chamber which concerns on Embodiment 2, and has shown the state from which the ceiling wall, the incidental part of the heating chamber, the slide rail cover, and the cooking chamber exhaust air path were removed. It is a back side perspective view of the state where the cooking chamber door and its accessory parts concerning Embodiment 2 were taken out from the cooking chamber. It is a figure of the state from which the cooking table of FIG. 16 was removed. It is sectional drawing of the cooking chamber which concerns on Embodiment 2, and has shown the horizontal cross section which passes along a heating chamber. It is sectional drawing of the cooking chamber which concerns on Embodiment 2, and has shown the vertical cross section which passes along the heating chamber parallel to a side wall. It is an enlarged view of the bottom plate vicinity of the blower outlet and suction inlet body of FIG. It is sectional drawing of the cooking chamber which concerns on Embodiment 2, and has shown the figure which looked at the vertical cross section parallel to a rear wall from the front side. It is an enlarged view of the opposing surface vicinity of the slide rail unit of FIG. It is sectional drawing of the cooking chamber which concerns on the modification of Embodiment 2, and shows the horizontal cross section which passes along a heating chamber. It is cooking chamber sectional drawing which concerns on the modification of Embodiment 2, and has shown the vertical cross section which passes along the heating chamber parallel to a side wall.

  Embodiments of a heating cooker according to the present invention will be described below with reference to the drawings. In addition, this invention is not limited by the form of drawing shown below. Further, in the following description, terms for indicating directions (for example, “up”, “down”, “right”, “left”, “front”, “back”, etc.) are used as appropriate for easy understanding. This is for explanation and these terms do not limit the present invention. Unless otherwise specified, terms indicating these directions mean directions when the induction heating cooker is viewed from the front side (front side). Moreover, in each figure, what attached | subjected the same code | symbol is the same or it corresponds, and this is common in the whole text of a specification.

Embodiment 1 FIG.
1 is an overall perspective view of a heating cooker 100 according to Embodiment 1. FIG. A housing upper frame 2 is assembled to the upper portion of the housing 1 of the heating cooker 100. Each component described later is housed in an internal space formed by combining the housing 1 and the housing upper frame 2. A top plate 3 on which an object to be heated such as a pan is placed is fitted into the opening on the upper surface of the housing upper frame 2. On the front side of the top plate 3 is provided an operation unit 5 that receives user operations. In the present embodiment, the operation unit 5 is also provided on the front side of the housing 1. On the front side of the top plate 3, a display unit 6 that displays the operation state of the heating cooker 100 and the input content to the operation unit 5 is provided. A vent cover 7 is attached to the back side of the upper frame 2. The vent cover 7 is formed with a plurality of small holes through which air can be passed, and the airflow of intake and exhaust can pass smoothly. The vent cover 7 suppresses the intrusion of foreign matter into the casing intake port 8 and the casing exhaust port 9 (see FIG. 2) provided below the vent cover 7.

  The top plate 3 is made of a nonmetallic material such as heat resistant glass or ceramic. The top plate 3 is provided with three heating ports 4a, 4b, and 4c on which an object to be heated such as a pan is placed. On the front surface or the back surface of the top plate 3, a display serving as a mark for placing an object to be heated on each of the heating port 4a, the heating port 4b, and the heating port 4c is provided.

  A cooking chamber 20 for performing grill heating or convection heating is provided in the housing 1. A cooking chamber door 25 that opens and closes an opening on the front surface of the cooking chamber 20 is provided on the front surface of the housing 1. The cooking chamber door 25 is a sliding door, and when the cooking chamber door 25 is pulled out, an object to be heated can be taken in and out of the cooking chamber 20. The cooking chamber door 25 is configured to be detachable from the housing 1 and is configured to facilitate cleaning and maintenance of the cooking chamber 20 and the cooking chamber door 25 itself.

  In addition, arrangement | positioning of the cooking chamber 20, the operation part 5, the display part 6, and the heating openings 4a-4c in the heating cooker 100 is an example, and this invention is not limited by these arrangement | positioning and number. For example, the positions of the operation unit 5 and the cooking chamber 20 on the front surface of the housing 1 may be interchanged, or the operation unit 5 may not be provided on the front surface of the housing 1.

  FIG. 2 is a perspective view of the heating cooker 100 according to Embodiment 1 with the top plate 3 and the vent cover 7 removed. A housing exhaust port 9 is provided on the left side of the back surface of the housing upper frame 2, and a housing intake port 8 is provided on the right side of the paper. The housing exhaust port 9 communicates with the inside and outside of the housing 1 and functions as an exhaust port for cooling air flowing through the housing 1. An opening serving as an outlet of the cooking chamber exhaust air passage 18 connected to the cooking chamber 20 is located below the casing exhaust port 9. Exhaust from the cooking chamber 20 is also performed via the casing exhaust port 9. Done. The housing intake port 8 communicates with an intake / exhaust fan 13 to be described later and functions as an inlet for cooling air into the housing 1.

  A heating coil 10a and a heating coil 10b are provided in the housing 1 at positions corresponding to the heating port 4a and the heating port 4b, respectively. A radial heater 11 is provided in the housing 1 at a position corresponding to the heating port 4c. The heating coil 10a, the heating coil 10b, and the radiant heater 11 are an example of a heating unit that heats an object to be heated placed on the top plate 3, and the radiant heater 11 and the heating coils 10a and 10b are replaced with each other. May be.

  Below the heating coil 10a and the radiant heater 11, there is provided a cooking chamber storage portion 17 which is a generally box-shaped member having a space inside. A cooking chamber 20 is disposed inside the cooking chamber storage unit 17. A gap is provided between the cooking chamber storage portion 17 and the cooking chamber 20, and an air layer in the gap exhibits a heat insulating function, and deterioration of parts arranged around the cooking chamber 20 due to heat or the like. It is mitigating.

  A control unit 12 is disposed on the right side of the cooking chamber storage portion 17 and below the heating coil 10b. The control unit 12 accommodates various electric components that operate the cooking device 100, including an inverter circuit that supplies high-frequency power to the heating coil 10a and the heating coil 10b.

  FIG. 3 is a perspective view of control unit 12 of heating cooker 100 according to the first embodiment. The control unit 12 accommodates various electric components 16 including an inverter circuit, and also serves as a housing portion for the intake / exhaust fan 13 and a cooling air path from the intake / exhaust fan 13. The control unit 12 has a unit intake port 14 and a unit exhaust port 15 that serve as an inlet for cooling air to the control unit 12. In a state where the control unit 12 is housed in the housing 1, the unit air inlet 14 is located below the housing air inlet 8. When the intake / exhaust fan 13 is operated, a part of the cooling air sucked from the unit air inlet 14 is sent out from the unit exhaust port 15 provided on the upper surface of the control unit 12, and the remaining cooling air cools the electrical component 16. To do. The cooling air that has cooled the electrical component 16 flows out from the unit exhaust port 15 provided below the side surface of the control unit 12. The cooling air flowing out from the unit exhaust port 15 flows toward the back surface of the housing 1 while cooling the heating coils 10 a, 10 b and the like, and is exhausted from the housing exhaust port 9.

  FIG. 4 is a front side perspective view of cooking chamber 20 according to the first embodiment. The cooking chamber 20 has a substantially rectangular parallelepiped shape having a pair of left and right side walls 22 and a ceiling wall 23, and a cooking chamber door 25 that slides on the front surface of the cooking chamber 20 is provided. A heating chamber 30 is provided on the back surface of the cooking chamber 20, and a cooking chamber exhaust air passage 18 is connected to the back surface of the heating chamber 30.

  FIG. 5 is a rear perspective view of cooking chamber 20 according to Embodiment 1. FIG. From the rear wall 21 which comprises the back surface of the cooking chamber 20, the terminal part of the 1st heating means 26 which heats the inside of the cooking chamber 20 from upper direction protrudes. The first heating means 26 is wired to the substrate in the control unit 12, and the presence or absence of heating and the heating amount are controlled by the control means.

  A slide rail cover 27 is attached to the lower part of the rear wall 21 of the cooking chamber 20. The slide rail cover 27 is a member that covers an end portion of a slide rail unit 60 (described later) that slides the cooking chamber door 25.

  Furthermore, a heating chamber 30 is provided on the rear wall 21 of the cooking chamber 20. The heating chamber 30 is disposed between the pair of slide rail units 60 in the width direction of the cooking chamber 20. In the height direction, the heating chamber 30 is disposed so as to overlap at least a part of the slide rail unit 60.

  An electric motor 32 is provided on the back surface of the heating chamber 30. A centrifugal fan 31 (described later) disposed in the heating chamber 30 is attached to the rotating shaft of the electric motor 32. The centrifugal fan 31 and the electric motor 32 constitute a blower. As the electric motor 32, for example, a DC motor or an induction motor is used. The electric motor 32 is cooled as necessary in consideration of the operating environment and the life of the rotary shaft bearing according to the specifications. For example, a cooling fan may be provided on the rotating shaft of the electric motor 32, or a cooling fan for cooling the electric motor 32 may be separately provided. The electric motor 32 is controlled by the control means accommodated in the control unit 12 to determine whether or not the motor 32 is rotating and the number of rotations.

  A cooking chamber exhaust air passage 18 that communicates with the inside of the heating chamber 30 and through which the exhaust from the heating chamber 30 passes is attached above the electric motor 32 on the back surface of the heating chamber 30. In the state where the heating chamber 30 is accommodated in the housing 1, the opening on the outlet side of the cooking chamber exhaust air passage 18 communicates with the housing exhaust port 9.

  Further, a terminal portion of the second heating means 33 provided in the heating chamber 30 protrudes from the back surface of the heating chamber 30. The second heating means 33 is, for example, an electric heater that heats the inside of the heating chamber 30, and is wired to a circuit board in the control unit 12, and the presence or absence of heating and the amount of heating are controlled by the control means.

  6 is a rear perspective view of cooking chamber 20 according to Embodiment 1, and shows a state in which ceiling wall 23, accessory parts of heating chamber 30, slide rail cover 27, and cooking chamber exhaust air passage 18 are removed. Show. A cooking chamber suction port 28 is provided in the rear wall 21 of the cooking chamber 20. The cooking chamber suction port 28 is an opening for sucking the air in the cooking chamber 20 into the heating chamber 30. The cooking chamber suction port 28 of the present embodiment is configured by a circular opening, and a bell mouth shape is formed around the cooking chamber suction port 28. By providing the bell mouth shape in this way, the pressure loss and the generation of vortices accompanying the inflow of air to the centrifugal fan 31 disposed in the heating chamber 30 are suppressed to reduce noise, and the blowing performance is enhanced. .

  In addition, an outlet 29 is provided in the rear wall 21 of the cooking chamber 20. The air outlet 29 is an opening for blowing the air in the heating chamber 30 to the cooking chamber 20. The air outlet 29 of the present embodiment is composed of a plurality of circular small holes, and the plurality of small holes are arranged in the width direction of the rear wall 21. As shown in the figure, the air outlet 29 is provided below the cooking chamber suction port 28.

  Further, end portions of the pair of slide rail units 60 protrude from the rear wall 21 of the cooking chamber 20.

  A first heating means 26 is provided in the upper part of the cooking chamber 20. As the first heating means 26, for example, a sheathed heater that is a resistance heating element can be used. In addition to the sheathed heater, a glass tube heater such as a far infrared heater, a near infrared heater, or a carbon heater may be used as the first heating means 26. In addition, the first heating means 26 is not disposed in the cooking chamber 20 but a flat heater or an induction heating coil can be provided on the upper side of the ceiling wall 23 of the cooking chamber 20 to heat the ceiling wall 23. In addition to such a configuration, the specific configuration and arrangement are not limited as long as the object to be heated in the cooking chamber 20 can be heated from above by heat transfer using radiation or air.

  In this embodiment, the pair of side walls 22 of the cooking chamber 20 has a double wall structure in which two plates are arranged with a gap therebetween.

  A cooking table 40 on which an object to be heated is placed is accommodated in the cooking chamber 20, and a tray 45 is provided below the cooking table 40.

  FIG. 7 is a perspective view of the heating chamber 30 according to Embodiment 1 and the front surfaces of the accessory parts of the heating chamber 30 as viewed from below. The heating chamber 30 is open on the front side and has a storage space inside. A centrifugal fan 31 is provided inside the heating chamber 30. The centrifugal fan 31 is fixed to the rotating shaft of the electric motor 32 attached to the back surface of the heating chamber 30 and rotates by the operation of the electric motor 32. When the centrifugal fan 31 rotates, air is sucked into the central portion of the centrifugal fan 31, and the sucked air is sent out from the outer peripheral portion of the centrifugal fan 31. In the present embodiment, an example is shown in which a radial fan is used as the centrifugal fan 31; however, a turbo fan may be used, and heating by hot air circulation, which will be described later, is performed as in the case of using a radial fan.

  A cooking chamber exhaust air passage 18 is connected to an opening formed on the back surface of the heating chamber 30. The inside of the heating chamber 30 and the cooking chamber exhaust air passage 18 communicate with each other through the opening on the back surface of the heating chamber 30.

  A second heating means 33 is provided in the heating chamber 30. In the present embodiment, the second heating means 33 is a sheathed heater, and the rod-shaped sheathed heater is disposed so as to surround substantially the entire outer periphery of the centrifugal fan 31. The second heating unit 33 heats the air sent from the centrifugal fan 31. In addition, as a specific structure of the 2nd heating means 33, you may use glass tube heaters, such as a ceramic heater, a nichrome wire heater, a halogen lamp heater, and a carbon heater. In addition to these, the specific configuration of the second heating means 33 is not limited as long as it is a heating element that can heat the air sent from the centrifugal fan 31.

  FIG. 8 is a front side perspective view of the cooking chamber 20 according to Embodiment 1, and shows a state in which the ceiling wall 23 and the cooking chamber door 25 are removed. A pair of left and right slide rail units 60 are provided in the front and rear direction of the cooking chamber 20 on the inner surfaces of the side walls 22 on both sides of the cooking chamber 20. The slide rail unit 60 is configured such that a movable rail 62 is held so as to be linearly movable with respect to a fixed rail 61 attached to the side wall 22 of the cooking chamber 20. Between the pair of slide rail units 60, a support portion 63 attached so as to straddle the pair of movable rails 62 is provided. The support part 63 holds the tray 45 in an detachable manner at the upper part thereof. One end of the movable rail 62 of the slide rail unit 60 is connected to the cooking chamber door 25, and opening and closing by the sliding movement of the cooking chamber door 25 is realized. In addition, a tray 45 is supported by a support portion 63 attached to the movable rail 62, and the tray 45, the cooking table 40 held by the tray 45, and the cooking table 40 are moved along with the movement of the cooking chamber door 25. The object to be heated is slid integrally and taken out of the cooking chamber 20. With such a configuration, placing and unloading the object to be heated into the cooking chamber 20 and attaching and detaching the cooking table 40 and the tray 45 are facilitated, and cooking workability, maintenance performance, and cleaning performance are enhanced. In the present embodiment and subsequent embodiments, when it is not necessary to distinguish the fixed rail 61, the movable rail 62, and the support portion 63, they are simply referred to as the slide rail unit 60.

  Magnets are attached to end portions on the back side of the movable rail 62 and the fixed rail 61 of the slide rail unit 60, respectively. Due to the attractive force between the magnets, when the cooking chamber door 25 is in the vicinity of the closed state, the cooking chamber door 25 is urged in the closing direction to bring the cooking chamber door 25 into close contact with the front opening of the cooking chamber 20. Increases sex. In this embodiment, magnetic force is used, but it may be biased in the closing direction by an elastic body such as a spring. An end portion on the back side of the slide rail unit 60 is disposed so as to protrude outward from the rear wall 21 of the cooking chamber 20, and the protruding portion is covered with a slide rail cover 27.

  A suction port body 50 is disposed on the rear wall 21 of the cooking chamber 20. The suction port body 50 is a component that forms a generally confidential air path between the inside of the cooking chamber 20 and the cooking chamber suction port 28 formed in the rear wall 21. The suction port body 50 has a main plate 51 provided with a space between the flat plate surface facing the rear wall 21 and the rear wall 21, and a direction substantially perpendicular to the main plate 51 from the left and right ends of the main plate 51. And a pair of left and right side plates 52 extending toward the rear wall 21. The main plate 51 is inclined with respect to the upper portion so that the lower portion approaches the rear wall 21. The suction port body 50 is attached to the rear wall 21 by connecting the side plate 52 to the rear wall 21. An opening (gap) that allows ventilation is provided between the upper ends of the main plate 51 and the side plate 52 and the rear wall 21, and this opening is referred to as a suction port body suction port 70. The suction port body suction port 70 functions as an air inlet to the cooking chamber suction port 28, and an air passage is formed between the suction port body suction port 70 and the cooking chamber suction port 28.

  A catalyst body 71 is provided between the suction port body 50 and the rear wall 21 so as to cover at least a part of the cooking chamber suction port 28. The catalyst body 71 has a small hole through which air can pass, and adsorbs odor components and oily smoke contained in the passing air and oxidatively decomposes to increase the cleanliness of the cooking chamber 20 and the exhaust. An oxidation catalyst is attached to the catalyst body 71 and contains any or all of platinum, palladium, manganese and the like. Higher purification performance can be obtained by using a catalyst containing platinum or manganese that is active at low temperatures. The circulating air is heated by the oxidation heat accompanying the oxidative decomposition in the catalyst body 71, and the heating efficiency of the object to be heated is increased.

  The suction port body suction port 70 is provided above the center in the vertical direction of the cooking chamber 20. Since the upper end of the main plate 51 that forms the suction port body suction port 70 is located below the upper end of the rear wall 21, the suction port body suction port 70 opens toward the front of the cooking chamber 20. Yes. By sucking air from above the cooking chamber 20 via the suction port body suction port 70, while suppressing an increase in the wind speed near the upper surface of the cooking table 40 on which the object to be heated is placed, Can inhale air. Moreover, since the high-temperature air staying above the cooking chamber 20 can be selectively sucked in, the unevenness of the temperature in the cooking chamber 20 is reduced, and the heating unevenness of the food material to be heated is suppressed, which is good. You can get a good cooking finish.

  In addition, since the high-temperature air is selectively sucked through the suction port body suction port 70, the surface temperature of the catalyst body 71 can be increased, and thereby the catalytic activity of the catalyst body 71 is increased. For this reason, the decomposition ability of the odor component and the oil smoke in the catalyst body 71 is increased, and the cleanliness of the air in the cooking chamber 20 and the exhaust can be further increased. Moreover, the odor component and oil smoke in the cooking chamber 20 can be efficiently discharged | emitted by sucking in efficiently the odor component and oil smoke which remain in the cooking chamber 20 upper direction.

  Further, the suction port body 50 holds the catalyst body 71 such that at least a part of the catalyst body 71 overlaps the first heating means 26 in the height range. The height range of the opening of the suction port body suction port 70 includes a range where the catalyst body 71 and the first heating means 26 overlap. More specifically, in the present embodiment, a part on the rear wall 21 side of the first heating means 26 extends in the left-right direction, and the part faces the catalyst body 71 substantially in parallel. The main plate 51 of the suction port body 50 is not positioned between the opposing catalyst body 71 and the first heating means 26, and at least a part of the catalyst body 71 and the first heating means 26 are directly opposed to each other. The catalyst body 71 directly receives radiation from the first heating means 26, the surface temperature of the catalyst body 71 rises, and the catalytic activity increases. As a result, high oxidative decomposition performance can be obtained, the cleanliness of the cooking chamber 20 and exhaust air can be further increased, and a dedicated heating means for heating the catalyst body 71 is not required, thereby reducing product cost and power consumption. Yes.

  Part of the air sent from the centrifugal fan 31 flows into the cooking chamber exhaust air passage 18 and is exhausted from the upper end opening of the vertical portion on the back side of the cooking chamber exhaust air passage 18. The air volume to be exhausted is adjusted so as to be an appropriate exhaust air volume depending on the cross-sectional area of the cooking chamber exhaust air path 18 including the pressure loss of the catalyst body 71, and good cooking in the cooking chamber 20 is performed by exhausting the appropriate air volume. An effect and a finish are obtained, and heating efficiency is not unnecessarily lowered.

  A temperature sensor 72 is provided on the side wall 22 of the cooking chamber 20. Although the temperature sensor 72 is provided in the position near the cooking chamber door 25 of the side wall 22 in FIG. 8, arrangement | positioning of the temperature sensor 72 is not specifically limited in this Embodiment. The temperature sensor 72 detects the temperature in the cooking chamber 20. As a specific configuration of the temperature sensor 72, for example, a thermistor is used, and a platinum resistance thermometer, a thermocouple, or the like may be used. Further, a contact-type temperature sensor 72 that detects the surface temperature of the object to be heated by detecting the amount of infrared rays emitted from the object to be heated may be provided.

  The output of the temperature sensor 72 is input to a control means including a control circuit and a microcomputer mounted on a circuit board in the control unit 12, and the control means executes the first heating means 26 and the second heating means executed based on the cooking control program. It is used for operation control of the heating means 33, the electric motor 32, and the like.

  FIG. 9 is a rear perspective view of the cooking chamber door 25 and its accessory parts according to Embodiment 1 in a state where the cooking chamber door 25 and its accessory parts are taken out from the cooking chamber 20. An airtight member 73 is attached to the outer peripheral portion of the cooking chamber door 25 on the cooking chamber 20 side (inner side). The airtight member 73 is made of an elastic body of rubber or silicon, and is attached to the inside of the outer periphery of the cooking chamber door 25 slightly. In the state where the cooking chamber door 25 is closed, the airtight member 73 comes into contact with the outer periphery of the front opening of the cooking chamber 20, and air leaks from the gap between the cooking chamber door 25 and the front opening of the cooking chamber 20. Suppressed. The cooking chamber door 25 may be provided with a transmission part that allows the inside of the cooking chamber 20 to be visually recognized so that the user can visually observe the inside of the cooking chamber 20.

  The movable rail 62 attached to the inner surface side of the cooking chamber door 25 is detachably engaged with the fixed rail 61 attached in the cooking chamber 20 so that the cooking chamber door 25 can be detached from the cooking chamber 20. . For this reason, cleaning of the cooking chamber door 25 is easy, and the structure is easy to maintain. Furthermore, the movable rail 62 may be configured to be removable from the cooking chamber door 25.

  A tray 45 is detachably locked on the movable rail 62 and the support portion 63. A cooking table 40 is held on the tray 45. The height of the peripheral wall before and after the saucer 45 is higher on the front side (side closer to the cooking chamber door 25) than the back side, and accordingly, the left and right peripheral walls of the saucer 45 are front to back. It is gradually getting higher toward the side.

  The cooking table 40 of the present embodiment has a configuration in which, for example, a plurality of bar-shaped steel materials extending in the left-right direction are arranged at intervals in the front-rear direction, and these bar-shaped steel materials are supported by legs. A portion that comes into contact with an object to be heated placed on the cooking table 40 is referred to as a placement surface 41. Although not a physical surface in the present embodiment, a surface formed by connecting the upper ends of rod-shaped steel materials corresponds to the mounting surface 41. In addition, in this Embodiment, the structure of the cooking stand 40 is not limited to the thing of illustration, A specific shape will not be limited if the mounting surface 41 has the opening (gap) which can ventilate. For example, the cooking table 40 having the mounting surface 41 may be a combination of rod-shaped steel materials in a lattice shape or a combination of rod-shaped steel materials extending in the front-rear direction. Moreover, the cooking table 40 which uses what is called punching metal which perforated the flat steel material as the mounting surface 41 may be used. As the material of the cooking table 40, a heat-resistant material that is not toxic and suitable for cooking, for example, stainless steel can be used, and the surface of the material is non-adhesive and antifouling with an inorganic ceramic coating. An agent or the like may be applied.

  FIG. 10 is a cross-sectional view of cooking chamber 20 according to Embodiment 1 and shows a horizontal cross section that passes through heating chamber 30. The interval between the left and right peripheral walls of the tray 45 is formed such that the front side length L2 is shorter than the back side length L1. That is, the left and right peripheral walls of the tray 45 are configured to gradually approach each other from the back side toward the front side. Moreover, as shown in FIG. 9, the left and right peripheral walls of the tray 45 are higher on the front side than on the back side. Thus, by making the left and right peripheral walls of the tray 45 higher on the front side than on the back side, diffusion of hot air blown into the tray 45 from the rear wall 21 side of the cooking chamber 20 can be suppressed. Normally, the hot air blown into the tray 45 from the rear wall 21 side of the cooking chamber 20 spreads toward the front side and away from the outlet 29, and easily flows out of the tray 45 from the left and right peripheral walls. The outflow of hot air from the saucer 45 can be suppressed by making the left and right peripheral walls of the saucer 45 higher toward the front side as in the embodiment. Thereby, since the contact of hot air to the side wall 22 of the cooking chamber 20 can be suppressed and heat leakage can be reduced, the heating efficiency of the object to be heated in the cooking chamber 20 is increased and the inside of the casing 1 by the intake / exhaust fan 13 is increased. It is possible to reduce the amount of cooling air and noise related to the cooling.

  Further, the distance between the left and right peripheral walls of the saucer 45 is formed so that the distance L2 on the front side is narrower than the distance L1 on the back side, so that the hot air blown into the saucer 45 is moved to the front of the cooking table 40. An air flow that gathers toward the side can be formed. Thereby, the heating efficiency of the to-be-heated object in the front side of the cooking stand 40 which is comparatively hard to be heated is improved, and the heating nonuniformity is reduced.

  In addition, by increasing the peripheral wall on the front surface side of the tray 45, an upward airflow can be formed, and heating efficiency on the front surface side that is difficult to be heated can be increased. Moreover, since a hot air is guide | induced to the surrounding wall of the front side of the saucer 45 and goes upwards, the hot air which contacts the inner surface of the cooking chamber door 25 is suppressed. Thereby, the heat leakage from the cooking chamber door 25 can be reduced, the heating efficiency of the heated object in the cooking chamber 20 can be increased, and the temperature rise of the outer surface of the cooking chamber door 25 can be suppressed and the cooking chamber door 25 can be suppressed. Safety against contact with can be increased.

  FIG. 11 is a cross-sectional view of the cooking chamber 20 according to the first embodiment, and shows a vertical cross section parallel to the rear wall 21 as viewed from the front side. A plurality of air outlets 29 are formed on the rear wall 21 of the cooking chamber 20. The blower outlet 29 is arrange | positioned inside the both ends of the mounting surface 41 of the cooking stand 40, and also the range inside the both ends of the width direction (left-right direction) of the suction inlet body 50. FIG. In the present embodiment, each of the air outlets 29 is a substantially circular opening. The total opening area of the air outlet 29 arranged on the right side with respect to the center of the mounting surface 41 of the cooking table 40 is larger than the total opening area of the air outlet 29 arranged on the left side. Here, the centrifugal fan 31 of the present embodiment is configured to rotate clockwise in front view, and the swirl of the airflow blown from the centrifugal fan 31 is located below the centrifugal fan 31 where the air outlet 29 is disposed. Since a swirl component from the right to the left is generated by the component, the airflow from the blowout port 29 is blown out while being inclined straight forward rather than forward. For this reason, the outlet 29 on the right side of the center of the left and right is opened at equal intervals to form a flow that flows in from the entire right side and from the right side to the left side. Further, the air outlets 29 on the left side of the left and right centers are opened at unequal intervals, and the air outlets 29 are not provided at the left end. By doing in this way, in the heating chamber 30, the pressure balance which an airflow goes to a center from a left end is formed, and the inclination to the left of the hot air blown from the blower outlet 29 on the left side rather than the left-right center is suppressed. Therefore, left and right heating unevenness of an object to be heated heated by hot air can be reduced. In the case where the centrifugal fan 31 is configured to rotate counterclockwise when viewed from the front, the left and right configurations of the outlet 29 are reversed.

  The side wall 22, the ceiling wall 23, and the bottom surface 24 that form the cooking chamber 20 have a double wall structure in which two plates are provided via a gap. Heat insulation from the cooking chamber 20 is suppressed by the heat-insulating action due to the gap, and the heating efficiency in the cooking chamber 20 is increased, and the temperature rise due to the heat leakage of the components arranged around the cooking chamber 20 is suppressed and those leakages are suppressed. Increases the cooling efficiency of parts. In this embodiment, air insulation is realized by a double wall structure with a gap, but if necessary, a heat insulating material such as glass wool or vacuum heat insulating material is inserted into the gap to enhance the heat insulation performance. In this case, the heating efficiency and cooling efficiency described above can be increased.

  FIG. 12 is a cross-sectional view of cooking chamber 20 according to the first embodiment, and shows a vertical cross section passing through heating chamber 30 parallel to side wall 22. A suction port body suction port 70 is provided between the upper end of the main plate 51 of the suction port body 50 and the ceiling wall 23 of the cooking chamber 20. It is preferable to provide an interval of 20 mm or more in height between the lower end of the suction port body suction port 70 and the mounting surface 41 of the cooking table 40. By providing such an interval, the suction port suction port 70 is arranged at a position higher than the upper surface of the fish fillet or dried fish, which is a typical example of the heated object, and the air flow sucked into the suction port suction port 70 is covered. The wind speed in the vicinity of the upper surface of the heated object is reduced, and there is an effect of reducing uneven heating due to excessive burning of the upper surface on the back side of the heated object close to the suction port body suction port 70.

  The height range of the suction port body suction port 70 overlaps with the catalyst body 71 and the cooking chamber suction port 28. By forming a flow path in which the air flow sucked from the suction port body suction port 70 linearly flows to the centrifugal fan 31 via the cooking chamber suction port 28, the pressure loss of the suction is reduced, thereby the centrifugal fan 31. And the load and noise of the electric motor 32 can be suppressed. In addition, the height range of the suction port body suction port 70 is overlapped with the catalyst body 71 and the first heating means 26, and the catalyst body 71 is mainly located from the portion disposed opposite to and substantially parallel to the first heating means 26. The surface is heated by direct radiation to increase the surface temperature of the catalyst body 71, thereby improving the purification performance.

  The suction port body 50 includes a bottom plate 53 that extends rearward from the lower end portion of the main plate 51. Here, the bottom plate 53 of the suction port body 50 and the structure related thereto will be described in detail.

  FIG. 13 is an enlarged view of the vicinity of the bottom plate 53 of the air outlet 29 and the suction port body 50 of FIG. 12. The position in the up-down direction of the lower end part of the blower outlet 29 is a position lower than the mounting surface 41 of the cooking table 40 and higher than the end part of the tray 45 on the blower outlet 29 side. The position of the air outlet 29 in the vertical direction is a position where the bottom plate 53 of the suction port body 50 is connected to the rear wall 21, that is, a position lower than the uppermost end portion of the bottom plate 53.

  The bottom plate 53 of the suction port body 50 is horizontal in the front-rear direction (left-right direction in FIG. 13), or is inclined so that the cooking chamber door 25 side descends. When the bottom plate 53 is configured to be inclined, the inclination angle θ is preferably in the range of 60 degrees from horizontal to downward. By doing in this way, the hot air from the blower outlet 29 can be guide | induced and diffused from the horizontal to the downward direction, and the wind speed below the mounting surface 41 of the cooking table 40 can be reduced. Thus, the bottom plate 53 of the suction inlet 50 functions as a hot air guide surface.

  When attention is paid to the positional relationship between the bottom plate 53 and the outlet 29 when the bottom plate 53 of the suction port body 50 is inclined, the connection position between the bottom plate 53, that is, the bottom plate 53 and the rear wall 21, is determined by the outlet 29. It is in a position higher than the upper end of. Further, the lowermost end portion of the bottom plate 53, that is, the end portion on the cooking chamber door 25 side in the front-rear direction is at a position higher than the lowermost end portion of the air outlet 29. As can be seen by referring also to FIG. 11, the upper side of the blower outlet 29 substantially in the vertical direction in the front view is covered with an inclined bottom plate 53 of the suction port body 50. With such a configuration of the air outlet 29 and the bottom plate 53, the hot air from the air outlet 29 is guided to reduce the upward air flow, and the hot air is diffused below the cooking table 40 to reduce the speed. . This suppresses the hot air from directly colliding with the object to be heated placed on the placing surface 41 of the cooking table 40, and reduces unevenness in the wind speed and temperature, thereby reducing uneven heating.

  The projecting dimension of the suction port body 50 from the rear wall 21 of the bottom plate 53 is preferably 0.5 to 3 times the projecting dimension of the air outlet 29 height dimension (inner diameter). By doing in this way, the spreading | diffusion effect of a wind guide and a hot air can be improved, and the heating nonuniformity of the lower surface of a to-be-heated material can be reduced more.

  Returning to FIG. 12, the description will be continued. The left and right peripheral walls of the tray 45 become higher as the distance from the air outlet 29 increases, and the distance between the left and right peripheral walls decreases as the distance from the air outlet 29 increases (see FIG. 10). For this reason, the hot air flowing under the mounting surface 41 of the cooking table 40 flows out of the tray 45 due to the left and right peripheral walls of the tray 45 that gradually increases in the process of flowing toward the cooking chamber door 25. Hard to do. Moreover, since the space | interval between the left and right surrounding walls of the saucer 45 becomes narrow toward the cooking chamber door 25, the flow path cross-sectional area in the saucer 45 reduces along the direction through which hot air flows, and thereby the wind speed increases. For this reason, it is possible to increase the heating efficiency in the vicinity of the cooking chamber door 25, which is a region that is relatively difficult to be heated far from the air outlet 29, and to reduce uneven heating of the object to be heated.

  A front side portion of the peripheral wall of the saucer 45, that is, a portion located in the vicinity of the cooking chamber door 25 is a generally vertical surface and is connected to the bottom surface of the saucer 45 by a curved surface. Further, the upper end portion of the tray 45 on the cooking chamber door 25 side is at a position higher than the upper end portion of the bottom plate 53 of the suction port body 50 on the cooking chamber door 25 side. For this reason, the hot air blown from the blower outlet 29 toward the front side is guided to the bottom surface of the tray 45 and the curved surface connected thereto, flows along the peripheral wall on the front side of the tray 45, and is guided upward. Accordingly, direct contact of hot air with the cooking chamber door 25 can be reduced, and the heating efficiency of the object to be heated can be improved. The heat felt when touching can be suppressed.

  Next, operation | movement of the heating cooker 100 comprised as mentioned above is demonstrated. When an operation input is applied to the operation unit 5, the heating coils 10a and 10b, the radiant heater 11, the first heating unit 26, the second heating unit 33, and the like are controlled by the control unit mounted on the circuit board in the control unit 12. The electric motor 32 operates and cooking is performed according to the operation input. Specifically, the control means reads a control sequence stored in advance in the storage device according to the operation input, and controls each unit according to the control sequence. Moreover, the intake / exhaust fan 13 is driven by the control means, and the heating cooker 100 is also cooled at the same time. The display unit 6 displays the input heating condition, cooking mode, cooking menu, and operation state in the heating cooker 100.

  The operation of placing and heating the object to be heated on the cooking table 40 in the cooking chamber 20 will be described in detail. Here, control and operation of heating cooking will be described by taking as an example a cooking mode in which ingredients such as meat and fish that are to be heated are directly placed on the placement surface 41 of the cooking table 40 and heated.

  When the cooking process is started, the first heating unit 26 and the second heating unit 33 are controlled to have the maximum heating amount, and the electric motor 32 is controlled to stop. Since the electric motor 32 is stopped when the cooking process is started, the exhaust from the cooking chamber exhaust air passage 18 is only natural exhaust, so the exhaust amount is minimized. For this reason, the exhaust heat accompanying exhaust_gas | exhaustion is suppressed and the temperature increase rate in the cooking chamber 20 and the heating chamber 30 can be accelerated. Moreover, even if the cooking chamber 20 and the heating chamber 30 are comparatively low temperature at the start of a cooking process and an airflow is blown out from the blower outlet 29, the contribution to the heating of a to-be-heated material is low. For this reason, by stopping the electric motor 32, drying of the to-be-heated object by the airflow which does not contribute to a heating can be suppressed.

  After the heating is started and a predetermined time elapses such that the temperature in the heating chamber 30 is approximately 250 ° C. or higher, the electric motor 32 is driven. The centrifugal fan 31 is rotated by the operation of the electric motor 32 to start blowing air, and a high-temperature air current is blown out from the air outlet 29. The upper surface of the object to be heated placed on the cooking table 40 is heated by radiation from the first heating means 26 and heat transfer from the surrounding air, and the lower surface of the object to be heated is blown out mainly from the outlet 29 and cooked. It is heated by forced convection heat transfer from hot air flowing below the mounting surface 41 of the table 40.

  Until the temperature in the cooking chamber 20 detected by the temperature sensor 72 reaches a predetermined temperature (for example, 250 ° C.), both the first heating means 26 and the second heating means 33 are heated at the maximum output. In this way, the temperature of the heated object is raised to about 70 ° C. in a short time to solidify the protein on the surface layer of the heated object, and control is performed so as to keep the internal juiciness by suppressing volatilization of internal moisture and the like. Is done.

  Furthermore, a change in the temperature in the cooking chamber 20 in the initial stage of heating is detected based on the output from the temperature sensor 72, and the amount of the object to be heated and the initial temperature are calculated by the control means based on the change in temperature. May be. The control means sets a heating sequence such as cooking time based on the calculated amount of the object to be heated and the initial temperature, and thereafter the first heating means 26, the second heating means 33, and the like according to the heating sequence. The electric motor 32 is controlled. By doing in this way, suitable heat cooking according to the quantity and state of to-be-heated material can be performed.

  Thereafter, when the inside of the cooking chamber 20 reaches a predetermined temperature, the heating power and the wind speed are controlled so that the upper and lower surfaces of the object to be heated, and the inside of the cooking chamber 20 are appropriately heated.

  The hot air blown out from the air outlet 29 is prevented from flowing directly upward by the bottom plate 53 of the suction port body 50 and becomes a flow toward the front. Further, in the case where the bottom plate 53 is inclined downward, the airflow from the blowout port 29 is an airflow that goes downward from the horizontal. As a result, the airflow is diffused, the temperature and the wind speed approach uniformly, the heating unevenness on the lower surface of the object to be heated is reduced, and a good cooking finish can be obtained. Further, since the hot air coming out from the air outlet 29 is brought into contact with the bottom plate 53 of the suction port body 50, the air speed of the hot air becomes slow, and the hot air is not blown directly on the object to be heated but indirectly. Since the air current is low, drying of the heated object is suppressed. For this reason, a stable cooking effect and finish can be obtained without performing air volume control by precise control of the electric motor 32. Further, since the processing capability of the control means may be low compared with the case where the motor 32 is precisely controlled, the control software can be simplified. For this reason, while being able to reduce the development cost and product cost of the heating cooker 100, the quality of a product can be improved.

  In the heating by radiant heat transfer of the first heating means 26 that mainly heats the upper surface, the temperature rise rate gradually decreases with time, but the surface temperature continues to rise. On the other hand, in the heating by the convection heat transfer by the airflow from the air outlet 29 that mainly heats the lower surface of the object to be heated, the surface temperature becomes slightly delayed after the temperature of the airflow (almost equal to the air temperature in the cooking chamber 20). There is a tendency to approach the air temperature of the cooking chamber 20. Due to the difference in the heating process, if the heating by the first heating means 26 is continued, the temperature of the upper surface of the object to be heated becomes too high and burnt and impairs the taste. At this point, the heating power of the first heating means 26 is reduced and the output is controlled to be lower than the second heating means 33 on average. On the other hand, until the surface temperature of the lower surface of the object to be heated and the internal temperature of the object to be heated reach a predetermined temperature, the second heating means 33 is within the range where the temperature in the cooking chamber 20 does not exceed the upper limit temperature. The output is controlled to be higher than that of the heating means 26.

  At the end of the cooking process, the output of the first heating means 26 is controlled higher than before. By controlling in this way, an appropriate (savory) baked color is given to the surface of the food material, and moisture on the surface is volatilized to make it crisp. Thereby, the cooking effect and finish which are favorable in appearance and taste can be obtained.

  When the execution of the predetermined control sequence is completed, the heating operation by the first heating unit 26 and the second heating unit 33 is stopped and the completion of cooking is displayed on the display unit 6. Further, the completion of cooking may be notified by a buzzer or voice.

  As mentioned above, in this Embodiment, the space which can ventilate is provided between the cooking stand 40 and the bottom face 24 of the cooking chamber 20, and the rear wall 21 of the cooking chamber 20 is provided in this ventilationable space. It is the structure which blows off hot air from the formed blower outlet 29. FIG. And in the cooking chamber 20, the baseplate 53 of the suction inlet body 50 is arrange | positioned above the blower outlet 29, and the blower outlet 29 is lower than the connection position of the baseplate 53 and the rear wall 21, and is lower than the bottom face 24 of the cooking chamber 20. It is placed at a high position. For this reason, since the hot air from the blower outlet 29 is guided by the bottom plate 53 and moves forward, the hot air from the blower outlet 29 directly collides with the lower surface of the heated object placed on the cooking table 40 upward. Can be suppressed. Moreover, since the temperature and the wind speed of the hot air from the blower outlet 29 approach uniformly, the heating nonuniformity of a to-be-heated material is reduced. Moreover, by slowing the wind speed of the hot air, drying of the lower surface of the object to be heated is suppressed, and a juicy and good taste can be obtained.

  Moreover, the suction inlet body suction port 70 formed in the upper end part of the suction inlet body 50 is provided above the cooking chamber 20, and the air above the cooking chamber 20 flows in into the suction inlet body 50. As shown in FIG. Thereby, compared with the case where it is made to flow into the heating chamber 30 from the cooking chamber suction port 28 formed in the center of the rear wall 21 of the cooking chamber 20, without providing the suction inlet body 50, the hot air which contacts the upper surface of a to-be-heated material The flow rate can be reduced. For this reason, drying of the upper surface of a to-be-heated material is suppressed, and it can be set as a juicy and favorable taste.

  Moreover, since the wind guide surface is configured by the bottom plate 53 of the suction port body 50, a dedicated member such as a louver or a wind guide plate is unnecessary, and the cooking device 100 is manufactured at a low cost by reducing the number of parts. be able to. The suction port body 50 is a member including a main plate 51 and a pair of left and right side plates 52 in addition to a bottom plate 53 functioning as an air guide plate, and is not a simple flat plate but a three-dimensional structure including a bent portion or a welded portion. Structure. For this reason, the bending and deformation | transformation by the heat of the baseplate 53 which functions as a baffle plate are suppressed, the baffle effect to a desired direction can be acquired stably, and the reliability and quality of the heating cooker 100 are improved. Can do.

  In addition, a first heating unit 26 for heating from above the cooking chamber 20 is provided, and a second heating unit 33 is provided in the heating chamber 30. The heating of the lower surface of the object to be heated is adjusted mainly by the temperature of the hot air from the air outlet 29, and the temperature of the hot air is controlled by the output of the second heating means 33. Moreover, the heating / unheating of the upper surface of the object to be heated is mainly adjusted by the surface temperature of the first heating means 26, and the surface temperature of the first heating means 26 is controlled by the output of the first heating means 26. As described above, since the first heating means 26 and the second heating means 33 are provided and each of them can be operated independently, the heating and lowering of the heated object are individually adjusted appropriately. It is possible to obtain a good cooking effect and finish according to the user's food taste.

  Further, a physical heating element is not disposed between the cooking table 40 and the tray 45 as a lower heating means for heating the lower surface of the object to be heated. For this reason, the space of the height direction between the cooking table 40 and the saucer 45 can be saved, and the space above the cooking table 40 can be increased by the saved space. Therefore, it becomes possible to cook a thicker object to be heated in the cooking chamber 20, and there is an effect of expanding the cooking range and enhancing the cooking ability. In addition, since the lower heating means is not arranged below the object to be heated, the oil and fat from the object to be heated comes into contact with the lower heating means, and the oil and fat collected in the tray 45 is directly heated by the lower heating means. There is nothing to do. For this reason, smoke generation can be reduced, and the safety is increased, the reliability is high, and the product life is prolonged. Moreover, since a downward heating means is not provided in the cooking chamber 20, there exists an effect which improves the maintainability in the cooking chamber 20, and cleaning property.

  The cooking table 40 has a plurality of openings, and a tray 45 is provided below the cooking table 40. And the lower end of the baseplate 53 of the suction inlet body 50 is provided in the position lower than the mounting surface 41 of the cooking stand 40, and higher than the upper end of the saucer 45. For this reason, the hot air from the blower outlet 29 can be guide | induced to the space between the mounting surface 41 of the cooking stand 40, and the saucer 45, and the airflow which flows toward the cooking chamber door 25 side can be formed. Therefore, the object to be heated placed on the placement surface 41 of the cooking table 40 can be efficiently heated.

  In the present embodiment, the bottom plate 53 of the suction port body 50 functioning as a wind guide surface is configured to be horizontal or inclined downward from the rear wall 21 of the cooking chamber 20 toward the cooking chamber door 25. For this reason, the hot air from the blower outlet 29 is guide | induced to the horizontal or the diagonally downward toward the front, and the heating nonuniformity of a to-be-heated material is reduced. The inclination angle of the bottom plate 53 is preferably in a range from horizontal to 60 degrees. When the inclination angle of the bottom plate 53 exceeds 60 degrees and becomes excessively large, hot air from the blower outlet 29 does not flow into the saucer 45, but flows between the lower surface of the saucer 45 and the bottom surface 24 of the cooking chamber 20, Although the heating efficiency of the article to be heated placed on the cooking table 40 is lowered, the heating efficiency can be increased by guiding the hot air to the inside of the tray 45 by setting the inclination range as described above.

  In the present embodiment, the projecting dimension of the bottom plate 53 of the suction port body 50 from the rear wall 21 of the cooking chamber 20 is a projecting dimension that is 0.5 to 5 times the height dimension of the air outlet 29. For this reason, an effective wind guide effect can be obtained and a predetermined wind direction can be obtained, and the wind speed and temperature of the hot air can be approached uniformly, and a cooking effect with less heating unevenness can be obtained. Moreover, compared with the case where the protrusion dimension of the baseplate 53 is made larger than the said range, the increase in pressure loss can be suppressed, and thereby the effect of raising the efficiency of the centrifugal fan 31 and reducing noise is acquired.

  In the present embodiment, a catalyst body 71 is provided inside the suction port body 50. In a state where the suction port body 50 is viewed from the front, the height range of the suction port body suction port 70 which is an opening inside the cooking chamber 20 of the suction port body 50 is a height at which the catalyst body 71 and the first heating means 26 overlap. Includes range. That is, at least a part of the catalyst body 71 is disposed at a position that overlaps the first heating means 26 and does not overlap the main plate 51. For this reason, the catalyst body 71 can be heated by radiation from the first heating means 26, and the temperature of the oxidation catalyst attached to the catalyst body 71 can be increased, so that the air exhausted from the cooking chamber 20 and from the cooking chamber 20 can be increased. It has the effect of increasing the cleanliness of

  Moreover, the catalyst body 71 is provided in the inside of the suction inlet body 50, the height range of the suction inlet body suction inlet 70 which is opening inside the cooking chamber 20 of the suction inlet body 50, the catalyst body 71, and cooking chamber suction. The height range of the mouth 28 is configured such that at least a part of the three overlaps. That is, at least Chichibu of the catalyst body 71 is disposed at a position that overlaps with the cooking chamber suction port 28 and does not overlap with the main plate 51. Therefore, a straight flow path is formed from the suction port body suction port 70 to the catalyst body 71, the cooking chamber suction port 28, and the centrifugal fan 31, and the suction pressure loss of the centrifugal fan 31 can be reduced. And the noise of the centrifugal fan 31 can be reduced.

  The upper end of the peripheral wall on the outlet 29 side formed in the rear wall 21 of the tray 45 is at a position lower than the upper end of the outlet 29, and the upper end of the peripheral wall on the cooking chamber door 25 side of the tray 45 is the suction port It exists in a position higher than the lower end part of the baseplate 53 of the body 50. FIG. For this reason, the hot air blown out from the outlet 29 can flow into the tray 45 without being obstructed by the peripheral wall on the back side of the tray 45. In addition, since the upward airflow is suppressed by the wind guide action of the bottom plate 53 of the suction port body 50, a region lower than the lowermost end portion of the bottom plate 53 of the suction port body 50 is a mainstream having a relatively high flow velocity, The flow is guided from the bottom surface of the tray 45 to the peripheral wall on the front surface side, and becomes an upward airflow. For this reason, the collision of hot air with the cooking chamber door 25 is suppressed, the heating efficiency of the object to be heated can be increased, and an increase in the outer temperature of the cooking chamber door 25 can be suppressed to increase safety.

  The left and right peripheral walls of the tray 45 are lower at the end on the air outlet 29 side and are higher as the distance from the air outlet 29 increases. The distance between the left and right peripheral walls of the tray 45 is narrower on the side farther from the air outlet 29 than on the air outlet 29 side. For this reason, the hot air that has flowed into the receiving tray 45 from the blower outlet 29 is unlikely to flow out of the receiving tray 45 because the left and right peripheral walls of the receiving tray 45 become barriers in the process of flowing away from the blower outlet 29. Moreover, since the space | interval of the left and right surrounding walls of the saucer 45 becomes narrow, a wind speed increases gradually. For this reason, there is an effect of improving heating unevenness by accelerating the heating of the heated object near the cooking chamber door 25 which is relatively difficult to be heated.

  The heating cooker 100 according to the present embodiment also includes the heating coils 10 a and 10 b and the radiant heater 11 which are heating means for heating the top plate 3 and the object to be heated placed on the top plate 3 in the cooking chamber 20. Prepared above. For this reason, cooking using a cooking container such as a pan or a frying pan can be performed on the upper surface of the casing 1, and grilling, roaster, oven, steam cooking, etc. can be performed in the cooking chamber 20. Can be cooked and can be made into a space-saving and multifunctional cooking device.

Embodiment 2. FIG.
In the second embodiment, the configuration mainly related to the cooking table 40A, the blower outlet 29, and the suction port body 50 of the first embodiment is changed, and the description will focus on parts different from the first embodiment. . The configurations shown in FIGS. 1 to 5 are also applied to this embodiment.

  FIG. 14 is a front side perspective view of the heating cooker 100 according to the second embodiment, and shows a state where the ceiling wall 23 and the cooking chamber door 25 are removed. In the cooking table 40A of the present embodiment, a placement surface 41A on which an object to be heated is placed is configured by a shield that does not have an opening. The countertop 40A is made of a material having good heat conductivity, for example, a metal such as aluminum, iron, and stainless steel. The cooking table 40A of the present embodiment has a corrugated shape in which upper and lower unevenness is continuous in the front-rear direction, and a surface connecting the upper surfaces of the convex portions is referred to as a placement surface 41A. The upper surface of the object to be heated placed on the placing surface 41A of the corrugated plate-like cooking table 40A is radiated from the first heating means 26 and heat transferred from the surrounding high-temperature air, as in the first embodiment. The lower surface of the object to be heated is heated by heat conduction from the mounting portion of the countertop 40A and heat transfer from the surrounding high-temperature air. The cooking table 40 </ b> A is heated by hot air from the air outlet 29 and radiation from the first heating means 26. In the present embodiment, a member corresponding to the tray 45 of the first embodiment is not provided.

  The cooking table 40A is supported by the slide rail unit 60A so as to be movable in the front-rear direction, and moves integrally with the operation in which the cooking chamber door 25 slides to open and close. In the first embodiment described above, the tray 45 is locked to the slide rail unit 60, and the cooking table 40 is supported by the slide rail unit 60 via the tray 45. In the present embodiment, however. The countertop 40A is directly supported by the slide rail unit 60A. At least a part of the cooking table 40 </ b> A enters and exits the outside and inside of the cooking chamber 20 to facilitate accommodation and removal of the heated object in the cooking chamber 20. In the slide rail unit 60A, the fixed rail 61 and the movable rail 62 are the same as those in the first embodiment.

  In the present embodiment, an opening that allows ventilation is formed in the lower region of the cooking table 40 </ b> A, which is referred to as a cooking table lower space 76. The cooking table lower space 76 is a path for hot air flowing between the cooking table 40A and the bottom surface 24 of the cooking chamber 20, and has a configuration that does not hinder the flow of hot air. By configuring in this way, the heating efficiency is increased and the pressure loss is reduced to reduce the load on the centrifugal fan 31 to reduce the noise.

  On the back side of the cooking chamber 20, a suction port body side space 74 surrounded by the suction port body 50, the rear wall 21, the side wall 22, and the cooking table 40A or the slide rail unit 60A is formed. The suction port side cavity 74 communicates with the space below the cooking table 40A. For this reason, the suction inlet side cavity 74 functions as a flow path through which air flows from the space above the cooking table 40 </ b> A to the space below the cooking table 40 </ b> A that becomes negative pressure by hot air from the blower outlet 29. Therefore, circulation of hot air in the cooking chamber 20 is promoted, temperature uniformity is promoted, and the wind speed is increased to improve heating efficiency.

  A temperature sensor 72 is arranged at a position above the suction port side cavity 74 on the right side of the cooking chamber 20 and higher than the cooking table 40A. By arranging the temperature sensor 72 at this position, it is possible to measure the temperature of the agitated and relatively uniform temperature flowing into the suction port side gap 74, and to detect the temperature in the cooking chamber 20 accurately. Can be increased. In addition, the temperature sensor 72 is preferably arranged with a space from the heating chamber 30. By doing in this way, the influence of the heat transfer from the high temperature heating chamber 30 can be reduced and the measurement accuracy can be further increased. In the present embodiment, the temperature sensor 72 is disposed above the right suction port side gap 74, but the temperature sensor 72 may be disposed above the left suction port side gap 74 (see FIG. 18). Well, the same effect can be obtained. Further, by arranging the temperature sensor 72 at a position aligned with the terminal portion of the first heating means 26 on the right side or the left side of the heating chamber 30 and the terminal portion of the second heating means 33, the wiring can be concentrated in one direction. This also has the effect of simplifying the wiring connection work.

  FIG. 15 is a rear perspective view of the cooking chamber 20 according to the second embodiment, and shows a state in which the ceiling wall 23, the accessory parts of the heating chamber 30, the slide rail cover 27, and the cooking chamber exhaust air passage 18 are removed. Show. In a state where the cooking chamber door 25 is closed, a cooking table front gap 75 serving as a hot air flow path is opened between the cooking chamber door 25 and the cooking table 40A.

  FIG. 16 is a rear perspective view of a state in which the cooking chamber door 25 and its accessory parts according to the second embodiment are taken out from the cooking chamber 20. On the back side of the slide rail unit 60A, there is formed a cooking table lower space 76 that is a space that can ventilate a region below the cooking table 40A. In the state where the cooking table 40A and the slide rail unit 60A are housed in the cooking chamber 20, the flow of hot air flowing between the cooking table 40A and the bottom surface 24 of the cooking chamber 20 is not hindered, and the air outlet 29 The heat loss due to the hot air coming from coming into contact with the slide rail unit 60A is reduced. Thereby, while improving heating efficiency, the pressure loss is reduced and the load and noise of the centrifugal fan 31 are suppressed.

  A flange 42A extending toward the outer periphery is provided at the upper end of the peripheral wall of the countertop 40A.

  FIG. 17 is a view showing a state where the cooking table 40A of FIG. 16 is removed. The slide rail unit 60A is different from the first embodiment in the shape of the support portion 63A that supports the cooking table 40A. The support part 63 in the first embodiment has a shape in which the plate-like member extends in the vertical direction, but the length in the vertical direction of the support part 63A in the present embodiment is shorter than that in the first embodiment. The length of the member constituting the support portion 63A is about the plate thickness. By configuring the support portion 63A in this manner, the inflow of hot air into the cooking table lower space 76 is not hindered.

  A plate-like facing surface 64A having a height dimension larger than the height dimension of the movable rail 62 is provided on the inner surface of the movable rail 62 of the slide rail unit 60A. When the cooking table 40A is placed on the support portion 63A, the facing surface 64A is opposed to and adjacent to the left and right peripheral walls of the cooking table 40A, and a gap between the peripheral wall of the cooking table 40A and the slide rail unit 60A. Suppresses the leakage of hot air from Since the cooking table 40A of the present embodiment has a corrugated shape with projections and depressions as described above, the facing surface 64A is provided at a height that covers the height range of the projections and depressions. Therefore, the leakage of hot air from the uneven gap of the cooking table 40A is suppressed, the flow of hot air to the front side of the cooking table 40A is maintained, and the heating efficiency can be increased.

  FIG. 18 is a cross-sectional view of cooking chamber 20 according to the second embodiment, and shows a horizontal cross section passing through heating chamber 30. In the state where the cooking chamber door 25 is closed, the flow path cross-sectional area of the cooking table front gap 75 formed between the front end portion of the cooking table 40A and the cooking chamber door 25 is the lower end of the cooking table 40A and the cooking chamber. 20 is larger than the channel cross-sectional area of the channel (see FIG. 19) formed between the bottom surface 24 and the bottom surface 24. Since such a cooktop front gap 75 is provided, pressure loss is reduced, and the load and noise of the centrifugal fan 31 can be suppressed.

  In FIG. 18, the suction port body side gaps 74 formed on both the left and right sides of the suction port body 50 are shown by shading for explanation. The suction port body side gap 74 contributes to forming a second circulation flow path for the airflow circulating in the cooking chamber 20. That is, it is sucked into the heating chamber 30 from the cooking chamber suction port 28, sent to the centrifugal fan 31, blown into the cooking chamber 20 from the blower outlet 29, and passes toward the cooking chamber door 25 through the lower side of the cooking table 40 </ b> A. The flow of the air flow drawn into the cooking chamber suction port 28 again through the suction port body 50 after proceeding upward is the main circulation channel in the cooking chamber 20. Furthermore, in this Embodiment, since the suction inlet side part space | gap 74 was provided, a part of airflow which goes to the back from the front of the cooking chamber 20 flows into the downward direction of 40 A of cooktops through the suction inlet side part space | gap 74. Thus, a second circulation channel is formed. The airflow flowing through the second circulation channel does not pass through the suction port body 50 and the heating chamber 30, but reduces the stagnation of the air in the cooking chamber 20 and promotes the temperature in the cooking chamber 20 to be uniform. it can.

  When the suction port body side gap 74 is not provided and the portion is closed to prevent the airflow from flowing into the lower side of the cooking table 40A, the object to be heated in the cooking chamber 20 is heated by the main circulation channel described above. In addition, air stagnation tends to occur at the left and right lower portions of the suction port body 50, which can lead to uneven heating. In addition, the back side portion of the slide rail unit 60A is likely to be hot, which can shorten the life of the slide mechanism and cause heat loss. However, heating unevenness can be suppressed as described above by providing the suction port side gap 74 as in the present embodiment. In addition, since a part of the airflow passing through the suction port body side gap 74 contacts the outer surface of the suction port body 50 and heats the suction port body 50, it is indirectly described in the heating of the main circulation airflow described above. There is an effect of increasing the heating efficiency.

  FIG. 19 is a cross-sectional view of cooking chamber 20 according to the second embodiment, and shows a vertical cross section passing through heating chamber 30 parallel to side wall 22. 20 is an enlarged view of the vicinity of the bottom plate 53 of the air outlet 29 and the suction port body 50 of FIG. Similarly to the first embodiment, the bottom plate 53 of the suction port body 50 according to the present embodiment functions as a wind guide surface for hot air from the air outlet 29. The lower end part of the baseplate 53 is arrange | positioned in the position lower than the mounting surface 41A of the cooking table 40A. The hot air from the blower outlet 29 is guided to the bottom plate 53 of the suction port body 50, and the upward airflow is suppressed and proceeds toward the front of the cooking table 40A. For this reason, it is suppressed that the hot air from the blower outlet 29 goes toward the lower surface of the cooking table 40A and directly collides, and the vicinity of the rear surface side of the cooking table 40A is placed on the cooking table 40A due to high temperature. Uneven heating of the heated product is reduced, and a good cooking effect can be obtained.

  The position of the lower end portion of the blower outlet 29 in the vertical direction is a position that is lower than the mounting surface 41 </ b> A of the cooking table 40 </ b> A and higher than the bottom surface 24 of the cooking chamber 20. Further, the position of the upper end portion of the air outlet 29 in the vertical direction is lower than the uppermost end portion of the bottom plate 53 of the suction port body 50. As in the first embodiment, the bottom plate 53 of the suction port body 50 is horizontal in the front-rear direction (hot air flow direction) or descends from the back side toward the front side.

  As shown with a broken line in FIG. 20, the position in the up-down direction of the lower end part of the bottom plate 53 of the suction inlet body 50 is in a position lower than the lower end part of the cooking table 40A. For this reason, it is suppressed that the hot air blown out from the blower outlet 29 and led to the bottom plate 53 comes into direct contact with the lower end portion of the cooking table 40A. A recirculating wind flow is formed.

  FIG. 21 is a cross-sectional view of the cooking chamber 20 according to the second embodiment, and shows a vertical cross section parallel to the rear wall 21 as viewed from the front side. In front view, the substantially upper half of the air outlet 29 is shielded by the bottom plate 53 and the main plate 51 of the suction port body 50. More specifically, in the present embodiment, as shown in FIGS. 19 and 20, the bottom plate 53 of the suction port body 50 descends from the back side toward the front side, so that the air outlet is viewed from the front. The upper half of 29 is hidden. With such a configuration of the blowout port 29 and the bottom plate 53 of the suction port body 50, it is possible to obtain an effect of guiding the hot air from the blowout port 29 downward. Further, the temperature uniformity by the diffusion of the hot air accompanying such a wind guide effect, the effect of suppressing the increase in pressure loss due to the wind guide, the reduction of heating unevenness, the load of the centrifugal fan 31 and the noise suppressing effect are described in the embodiment. As described in 1.

  FIG. 22 is an enlarged view of the vicinity of the facing surface 64A of the slide rail unit 60A of FIG. In FIG. 22, the distance between the upper end portion of the facing surface of the slide rail unit 60A and the lower surface of the flange 42A of the cooking table 40A is indicated by the symbol D1. Further, the distance between the outer surface of the peripheral wall of the countertop 40A facing the facing surface 64A and the facing surface 64A is indicated by the symbol D2. In a state where the cooking table 40A is supported by the slide rail unit 60A, the distance D1 is zero or satisfies the relationship of D1 <D2 (where D1> 0). That is, the lower surface of the flange 42A of the cooking table 40A and the facing surface 64A are in contact with each other (D1 = 0) or separated in a range shorter than the distance D2. When the lower surface of the flange 42A comes into contact with the upper end of the facing surface 64A, hot air flowing under the cooking table 40A passes through the gap between the slide rail unit 60A and the left and right peripheral walls of the cooking table 40A. Leaking upward can be suppressed. Moreover, even if the lower surface of the flange 42A and the upper end of the opposing surface 64A are not in contact, the distance D1 between them is smaller than the distance D2, so that the hot air between the peripheral wall of the cooking table 40A and the opposing surface 64A can be prevented. Thus, the gap of the distance D1 becomes resistance, and the hot air can be prevented from leaking upward through the gap above the cooking table 40A.

  The gap of the distance D2 between the outer surface of the peripheral wall of the cooking table 40A and the facing surface 64A is for the purpose of smooth movement and noise suppression when the cooking table 40A supported by the slide rail unit 60A moves back and forth. It is a thing. Although the distance D2 is a value larger than zero, it is preferable that the gap of the distance D2 is as small as possible from the viewpoint of suppressing leakage of hot air flowing below the cooking table 40A.

  Next, with reference to FIG.23 and FIG.24, the other example of the cooking table 40A which concerns on Embodiment 2 is demonstrated. FIG. 23 is a cross-sectional view of cooking chamber 20 according to a modification of the second embodiment, and shows a horizontal cross section passing through heating chamber 30. FIG. 24 is a cross-sectional view of cooking chamber 20 according to a modification of the second embodiment, and shows a vertical cross section passing through heating chamber 30 parallel to side wall 22. As shown in FIG.23 and FIG.24, the mounting surface 41A of the cooking table 40A is comprised with the flat plate-shaped member. Even if it is such a structure, the effect similar to 40 A of cooking tables which have the above-mentioned corrugated plate-shaped mounting surface 41A is exhibited.

  As described above, in the present embodiment, the mounting surface 41A of the cooking table 40A is composed of a plate that does not have an opening that communicates vertically. The blower outlet 29 is in a position lower than the upper end portion of the bottom plate 53 of the suction port body 50 that functions as a wind guide surface. Furthermore, the lower end part of the baseplate 53 of the suction inlet body 50 is provided in the position lower than the mounting surface 41A of the cooking table 40A. For this reason, the flow which is guide | induced to the baseplate 53 of the suction inlet body 50 and goes upwards of the hot air from the blower outlet 29 is suppressed, and the hot air from the blower outlet 29 goes directly toward the back surface of the mounting surface 41A of the cooking table 40A. Contact is reduced. In the object to be heated placed on the placing surface 41A of the cooking table 40A, it is possible to suppress heating unevenness such that the side closer to the air outlet 29 is heated more than the far side.

  Moreover, in this Embodiment, 40 A of cooktops are comprised with the board which does not have an opening, and the saucer 45 like Embodiment 1 is unnecessary structure below 40 A of cooktops. By not providing a saucer, the space from the mounting surface 41A of the cooking table 40A to the first heating means 26 can be widened, and a food material that is a heated object having a larger thickness can be cooked. Thereby, while being able to expand the range of the to-be-heated material which can be heated in the cooking chamber 20, large volume cooking can be performed at once. In addition, since the tray 45 is unnecessary, the cost can be reduced, and the cleaning of the tray 45 is not required, and there is an effect of improving cleanability and maintainability.

  Further, the bottom plate of the suction port body 50 is inclined downward toward the side that is far from the horizontal or the side close to the air outlet 29. The upper end of the air outlet 29 is disposed close to the upper end of the bottom plate 53 of the suction port body 50, and the air outlet 29 is shielded by the bottom plate 53 in front view as the bottom plate 53 of the suction port body 50 is further away from the air outlet 29. . For this reason, the airflow from the blower outlet 29 is guide | induced downward by the baseplate 53, and the direct contact of the hot air to the cooking table 40A is reduced. Moreover, since the hot hot air blown out from the plurality of outlets 29 is diffused in the process of being brought into contact with the bottom plate 53 and the temperature approaches a uniform temperature, uneven temperature in the cooking table 40A is reduced, and the object to be heated Heating unevenness is suppressed.

  Moreover, the protrusion dimension from the rear wall 21 of the baseplate 53 of the suction inlet body 50 is a protrusion dimension 0.5 to 5 times the height dimension of the blower outlet 29 similarly to Embodiment 1. FIG. For this reason, an effective wind guide effect can be obtained and a predetermined wind direction can be obtained, and the wind speed and temperature of the hot air can be approached uniformly, and a cooking effect with less heating unevenness can be obtained. Moreover, compared with the case where the protrusion dimension of the baseplate 53 is made larger than the said range, the increase in pressure loss can be suppressed, and thereby the effect of raising the efficiency of the centrifugal fan 31 and reducing noise is acquired.

  Between the side plate 52 of the suction inlet body 50 and the side wall 22 of the cooking chamber 20, the suction inlet side part space | gap 74 which is a space | gap which can ventilate was provided. Moreover, between the cooking chamber door 25 and the front end of the cooking table 40 </ b> A, a cooking table front gap 75 that allows the vertical space of the cooking table 40 </ b> A to communicate is provided. For this reason, the hot air blown out from the blower outlet 29 passes upward from the front end of the cooking table 40A through the lower surface of the cooking table 40A, flows to the back side, passes through the suction port body side gap 74, and is below the cooking table 40A. A so-called second circulation flow path is formed. This second circulation channel is a channel that flows to the bottom of the cooking chamber 20, the inner surface of the cooking chamber door 25, the ceiling wall 23 of the cooking chamber 20, the rear wall 21 of the cooking chamber 20, and the bottom of the cooking chamber 20 again. Yes and surrounds the countertop 40A. For this reason, the stagnation of the air in the cooking chamber 20 can be reduced, the temperature in the cooking chamber 20 can be made close to uniform, heating unevenness can be eliminated, and the wind speed can be increased by increasing the circulation air volume. There is an effect of increasing the heating efficiency.

  Further, the temperature sensor 72 is located between the side plate 52 of the suction port body 50 and the side wall 22 of the cooking chamber 20 and is higher than the placement surface 41A of the cooking table 40A and lower than the suction port body suction port 70. Arranged. For this reason, the temperature of the airflow which goes to the bottom part from the rear wall 21 of the cooking chamber 20 among the airflows circulating through the cooking chamber 20 can be measured. As described above, in the present embodiment, the second circulation flow path that passes through the suction port body side gap 74 is formed and the place where the temperature sensor 72 is disposed has almost no air stagnation, so the flow rate is slow. Compared to the case of detecting the temperature of the area, the temperature in the cooking chamber 20 can be detected with high accuracy.

  The cooking table 40A is supported by the slide rail unit 60A, and a cooking table lower space 76 is provided below the cooking table 40A between the bottom surface 24 of the cooking chamber 20 and the front end of the cooking table 40A and the cooking chamber. Between the door 25, a cooking table front space 75 is provided. Further, in the state where the cooking table 40A is located at the rearmost portion, there is a space that allows ventilation between the rear end of the cooking table 40A and the rear wall 21. For this reason, the hot air from the blower outlet 29 passes between the rear wall 21 and the rear end of the cooking table 40 </ b> A, flows through the cooking table lower gap 76 on the lower side of the cooking table 40 </ b> A, and passes through the cooking table front gap 75. As a result, the air flows smoothly upward from the cooking table 40A, and the flow of hot air is hardly hindered. Since the pressure loss is thus reduced, the blowing efficiency of the centrifugal fan 31 can be increased and noise can be reduced. Moreover, since the contact with the cooking table 40A of the hot air along the bottom surface of the cooking table 40A is not hindered, the heating efficiency of the cooking table 40A and the object to be heated placed thereon can be increased.

  The cooking table 40A is supported by a slide rail unit 60A, and the slide rail unit 60A includes a facing surface 64A that is opposed to the outer surfaces of the left and right peripheral walls of the cooking table 40A with a gap of a distance D2. By providing the opposing surface 64A through a gap of distance D2 between the outer surfaces of the left and right peripheral walls of the cooking table 40A, smooth movement of the cooking table 40A supported by the slide rail unit 60A and suppression of noise during the movement are provided. Can be realized. The gap between the two is set to a value as small as possible so that the hot air flowing under the cooking table 40A passes through the gap between the slide rail unit 60A and the left and right peripheral walls of the cooking table 40A and is above the cooking table 40A. It is possible to suppress leakage into the water. Further, a flange 42A extending outward is formed at the upper end of the left and right peripheral walls of the cooking table 40A, and the slide rail unit 60A is in contact with or close to the lower surface of the flange 42A. When approaching, the distance D1 between the lower surface of the flange 42A and the upper end of the facing surface 64A is shorter than the distance D2 between the outer surface of the left and right peripheral walls of the cooking table 40A and the facing surface 64A. Even if the lower surface of the flange 42A and the upper end of the slide rail unit 60A are not strictly in contact with each other, the gap of the distance D1 between them becomes resistance to hot air flowing under the cooking table 40A. It can suppress that the hot air which flows through the side passes through between the upper end of slide rail unit 60A, and the back surface of cooking table 40A, and leaks upwards of cooking table 40A. Thus, since the leakage of hot air from the lower side to the upper side of the cooking table 40A is suppressed and the airtightness of the lower space of the cooking table 40A is enhanced, the hot air flowing from the lower side of the cooking table 40A is viewed from the back side. A smooth flow toward the front side is maintained, and the heating efficiency of the cooking table 40A and the object to be heated placed thereon can be increased.

  DESCRIPTION OF SYMBOLS 1 Case, 2 Case top frame, 3 Top plate, 4a Heating port, 4b Heating port, 4c Heating port, 5 Operation part, 6 Display part, 7 Vent hole cover, 8 Case air intake port, 9 Case exhaust port DESCRIPTION OF SYMBOLS 10a Heating coil, 10b Heating coil, 11 Radiant heater, 12 Control unit, 13 Air intake / exhaust fan, 14 Unit air inlet, 15 Unit exhaust, 16 Electrical components, 17 Cooking room storage part, 18 Cooking room exhaust air path, 20 Cooking room, 21 Rear wall, 22 Side wall, 23 Ceiling wall, 24 Bottom surface, 25 Cooking room door, 26 First heating means, 27 Slide rail cover, 28 Cooking room inlet, 29 Air outlet, 30 Heating room, 31 Centrifugal fan , 32 electric motor, 33 second heating means, 40 cooking table, 40A cooking table, 41 mounting surface, 41A mounting surface, 42A flange, 45 saucer, 5 0 suction port body, 51 main plate, 52 side plate, 53 bottom plate, 60 slide rail unit, 60A slide rail unit, 61 fixed rail, 62 movable rail, 63 support portion, 63A support portion, 64A facing surface, 70 suction port body suction port 71 catalyst body, 72 temperature sensor, 73 airtight member, 74 suction port side gap, 75 cooking table front gap, 76 cooking table lower gap, 100 heating cooker.

Claims (16)

A cooking chamber having a rear wall formed with an air inlet and an air outlet provided below the air inlet;
A cooking chamber door for opening and closing the front opening of the cooking chamber;
First heating means for heating the cooking chamber from above;
A cooking table that is disposed through a space that allows ventilation between the bottom surface of the cooking chamber and has a mounting surface on which an object to be heated is mounted;
A suction port attached to the rear wall so as to form an opening between the rear wall of the cooking chamber;
A blower that blows out the air in the cooking chamber sucked from the suction port from the outlet into the cooking chamber;
The suction port is
A main plate disposed opposite to the rear wall where the suction port is formed;
A pair of side plates connecting the widthwise end of the main plate and the rear wall;
A bottom plate connecting the lower end of the main plate and the rear wall;
The blower outlet is provided at a position lower than a connection position between the bottom plate and the rear wall of the suction port body and higher than a bottom surface of the cooking chamber,
In the range of the width of the bottom plate of the suction port body, the outlet is disposed,
A plurality of openings are formed on the mounting surface of the cooking table,
Below the cooking table is provided with a saucer disposed through a space between the mounting surface and the mounting surface,
The lower end of the bottom plate of the suction port body, the cooker you characterized in that provided at a position higher than and upper end of the pan below the cooking tray before placing surface. The upper end of the peripheral wall on the rear wall side of the cooking chamber of the saucer is at a position lower than the upper end of the air outlet,
The cooking device according to claim 1 , wherein the upper end of the peripheral wall on the cooking chamber door side of the tray is higher than the lower end of the bottom plate of the suction port body. The height of the left and right peripheral walls of the saucer is higher on the side farther from the outlet than the side closer to the outlet,
The heating cooker according to claim 1 or 2 , wherein the distance between the left and right peripheral walls of the tray is narrower on the side farther from the air outlet than on the side closer to the air outlet. A cooking chamber having a rear wall formed with an air inlet and an air outlet provided below the air inlet;
A cooking chamber door for opening and closing the front opening of the cooking chamber;
First heating means for heating the cooking chamber from above;
A cooking table that is disposed through a space that allows ventilation between the bottom surface of the cooking chamber and has a mounting surface on which an object to be heated is mounted;
A suction port attached to the rear wall so as to form an opening between the rear wall of the cooking chamber;
A blower that blows out the air in the cooking chamber sucked from the suction port from the outlet into the cooking chamber;
The suction port is
A main plate disposed opposite to the rear wall where the suction port is formed;
A pair of side plates connecting the widthwise end of the main plate and the rear wall;
A bottom plate connecting the lower end of the main plate and the rear wall;
The blower outlet is provided at a position lower than a connection position between the bottom plate and the rear wall of the suction port body and higher than a bottom surface of the cooking chamber,
In the range of the width of the bottom plate of the suction port body, the outlet is disposed,
The mounting surface of the cooking table is composed of a plate having no opening,
Wherein the bottom plate of the suction port body, the cooker characterized in that it is positioned lower than the worktop the mounting surface. A gap is provided between the side plate of the suction port and the side wall of the cooking chamber facing the side plate,
The heating cooker according to claim 4 , wherein a gap is also provided between the cooking chamber door and the front end of the cooking table. Formed between the side plate of the suction port and the side wall of the cooking chamber facing the side plate, higher than the mounting surface of the cooking table and between the suction port and the rear wall The heating cooker according to claim 4 or 5 , wherein a temperature sensor is provided at a position lower than the opening. In the state where the cooking table includes a slide rail unit that supports the cooking table to be movable in the front-rear direction, the cooking table is supported by the slide rail unit, and the cooking table is located at the rearmost part.
Between the lower surface of the cooking table and the bottom surface of the cooking chamber, between the rear end of the cooking table and the rear wall of the cooking chamber, and between the front end of the cooking table and the cooking chamber door, The heating cooker according to any one of claims 4 to 6, wherein a gap is provided. A slide rail unit that movably supports the cooking table in the cooking chamber in the front-rear direction;
The said slide rail unit is provided with the opposing surface arrange | positioned through the clearance gap between the outer surfaces of the peripheral wall of the left and right of the said cooking stand. The Claim 1 characterized by the above-mentioned. Cooking cooker. At the upper ends of the left and right peripheral walls of the cooking table, a flange extending outward is formed,
In a state where the cooking table is supported by the slide rail unit, the distance between the lower surface of the flange and the upper end of the slide rail unit facing the lower surface is the outer surface of the left and right peripheral walls of the cooking table and the slide. The cooking device according to claim 8 , wherein the cooking device is smaller than a distance between the rail unit and the facing surface. A cooking chamber having a rear wall formed with an air inlet and an air outlet provided below the air inlet;
A cooking chamber door for opening and closing the front opening of the cooking chamber;
First heating means for heating the cooking chamber from above;
A cooking table that is disposed through a space that allows ventilation between the bottom surface of the cooking chamber and has a mounting surface on which an object to be heated is mounted;
A suction port attached to the rear wall so as to form an opening between the rear wall of the cooking chamber;
A blower that blows out the air in the cooking chamber sucked from the suction port from the outlet into the cooking chamber;
The suction port is
A main plate disposed opposite to the rear wall where the suction port is formed;
A pair of side plates connecting the widthwise end of the main plate and the rear wall;
A bottom plate connecting the lower end of the main plate and the rear wall;
The blower outlet is provided at a position lower than a connection position between the bottom plate and the rear wall of the suction port body and higher than a bottom surface of the cooking chamber,
In the range of the width of the bottom plate of the suction port body, the outlet is disposed,
The bottom plate of the suction port body, cooking you and being inclined in the range of the connection position between the horizontal or the bottom plate and the rear wall, of 60 degrees downward toward the cooking chamber door vessel. A cooking chamber having a rear wall formed with an air inlet and an air outlet provided below the air inlet;
A cooking chamber door for opening and closing the front opening of the cooking chamber;
First heating means for heating the cooking chamber from above;
A cooking table that is disposed through a space that allows ventilation between the bottom surface of the cooking chamber and has a mounting surface on which an object to be heated is mounted;
A suction port attached to the rear wall so as to form an opening between the rear wall of the cooking chamber;
A blower that blows out the air in the cooking chamber sucked from the suction port from the outlet into the cooking chamber;
The suction port is
A main plate disposed opposite to the rear wall where the suction port is formed;
A pair of side plates connecting the widthwise end of the main plate and the rear wall;
A bottom plate connecting the lower end of the main plate and the rear wall;
The blower outlet is provided at a position lower than a connection position between the bottom plate and the rear wall of the suction port body and higher than a bottom surface of the cooking chamber,
In the range of the width of the bottom plate of the suction port body, the outlet is disposed,
Wherein the bottom plate of the suction port body, protruding dimension from the rear wall of the cooking chamber, cooking device you being a 0.5 to 5 times the height of the air outlet. A catalyst body provided inside the suction port body;
The first heating means is provided in the cooking chamber,
In a state where the suction port body is viewed from the front,
At least a portion of said catalyst body, the first heating and means a position overlapping, and claims 1 11, characterized in that it is disposed at a position not overlapped with the main plate of the suction port body The heating cooker as described in any one of . A catalyst body provided inside the suction port body;
In a state where the suction port body is viewed from the front,
At least a portion of said catalyst body, any of claims 1 to 11, characterized in that said a suction port and overlapping position, and is arranged at a position not overlapping with the main board of the suction port body The cooking device according to claim 1. A top plate;
Wherein provided on the upper side of the cooking chamber, according to any one of claims 1 to 13, characterized in that a heating means for heating an object to be placed on the top plate Cooking device. The bottom plate of the suction port body, according to claim 1, characterized in that is inclined at a range from the connection position between the horizontal or the bottom plate and the rear wall, of 60 degrees downward toward the cooking chamber door The cooking device according to any one of claims 9 to 9 . Of the bottom plate of the suction port body, protruding dimension from the rear wall of the cooking chamber, according to claim 1 to claim, which is a 0.5 to 5 times the height of the outlet The cooking device according to any one of claims 9 and 15 .

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