JP7271934B2 - heating cooker - Google Patents

Description

TECHNICAL FIELD The present invention relates to a heating cooker suitable for heating solid ingredients such as bread.

2. Description of the Related Art Conventionally, there are roughly two types of heating cookers that are considered suitable for heating bread.
The first type of heating cooker is called a toaster oven, and as a heat source, rod-shaped heaters made of quartz tubes, halogen, carbon, etc. are arranged horizontally above and below the heating chamber. A cooking net for placing bread or the like is arranged between them (see, for example, Patent Documents 1 and 2). A heating cooker called a sandwich toaster, which has the same basic configuration, has also been proposed (see, for example, Patent Document 3).

In the toaster ovens disclosed in Patent Documents 1 to 3, the bread placed on the cooking net is heated by radiant heat from the upper and lower heaters.

The second type of heating cooker is called a vertical toaster, and has a long cavity in the vertical direction. Heaters are arranged to heat the food to be cooked from both sides (see Patent Documents 4 and 5, for example).
Some of these vertical toasters are called pop-up toasters, in which the object to be heated is automatically raised in the cavity at the end of cooking so that the user can easily take out the object to be cooked. (See, for example, Patent Document 6).

Japanese Patent No. 1422823 Japanese Patent Application Laid-Open No. 2002-300970 Japanese Utility Model Laid-Open No. 4-36936 JP 2005-323909 A JP-A-6-217889 JP-A-2002-85267

Conventional oven toasters such as Patent Documents 1 to 3 have a large distance between the bread and the heat source, and the bread is heated only by radiant heat from the heat source through the air around the bread. There was a problem that the moisture inside the bread easily escaped, and the whole bread became dry toast. In addition, it is a method of heating bread while raising the atmospheric temperature in a heating cooking chamber (heating chamber), which has a much larger volume than the bread, and the part facing the cooking net is less likely to be browned. , there was a concern that the toast would be unevenly baked, and the cooking time tended to be longer.

Further, in conventional vertical toasters such as those disclosed in Patent Documents 4 to 6, bread is heated only by radiant heat from a shorter distance than the oven toasters disclosed in Patent Documents 1 to 3 above. However, even in such a vertical toaster, the plurality of cavities containing the loaf of bread communicate with each other so as to allow air movement, and are not designed to heat a narrow space. As a result, the moisture inside the loaf of bread diffuses into the surrounding large air layer. In other words, there is a problem that moisture easily escapes from the inside of the bread, and the whole bread becomes dry toast, and the cooking time tends to be long.

The present invention has been made to solve the problem that the temperature of the outer shell case of a heating cooker rises excessively when bread is housed in a narrow, sealed heating chamber and the heating operation is performed continuously. It is a thing.

A heating cooker according to a first aspect of the present invention includes a heating cooker main body and a lid supported by the heating cooker main body via a support mechanism so as to be openable and closable, and the lid is closed. In the state, a heating chamber is defined between the main body of the heating cooker and the lid body, and the main body of the heating cooker has a first heating surface having a non-air-permeable structure on which the food to be cooked can be placed horizontally. The lid body has a second non-air-permeable structure that is located on the opposite side of the first heating surface with the food to be cooked in between and faces the food to be cooked with a gap therebetween. A heating surface is provided, a cooling fan for supplying cooling air introduced from the outside to the space outside the heating chamber is arranged in the heating cooker main body, and inside the lid body , a non-air permeable inner housing with an opening on the side of the heating cooker main body, and a non-air permeable plate provided on the ceiling of the inner housing, wherein the second heating surface is: A passage formed by the lower surface of the plate and through which cooling air from the cooling fan passes is provided in the support mechanism. It is a configuration with an invisible hinge case .

ADVANTAGE OF THE INVENTION According to the heating cooker which concerns on this invention, the inside of a to-be-cooked object can be baked, preventing overheating of the shell structure of a heating cooker which surrounds a heating chamber.

BRIEF DESCRIPTION OF THE DRAWINGS It is a front view which shows the external appearance of the heating cooker which concerns on Embodiment 1 of this invention. BRIEF DESCRIPTION OF THE DRAWINGS It is the perspective view which showed the heating cooker which concerns on Embodiment 1 of this invention in the state which opened the cover. It is a vertical cross-sectional view in the left-right center part of the heating cooker which concerns on Embodiment 1 of this invention. Fig. 2 is a vertical cross-sectional view of the heating cooker of Fig. 1 showing a state in which the lid body is slightly opened; FIG. 2 is a vertical cross-sectional view showing the lid body of the heating cooker of FIG. 1 in a state in which it is opened to the maximum approximately vertical position; FIG. 2 is an enlarged vertical cross-sectional view of a main part showing a support mechanism for a lid body in the heating cooker of FIG. 1; 1. It is explanatory drawing 1 which expanded and showed the shape of the convex part of the holding member of the heating cooker of FIG. It is explanatory drawing 2 which expanded and showed the shape of the convex part of the holding member of the heating cooker of FIG. It is a vertical cross-sectional schematic diagram of the heating cooker of FIG. FIG. 2 is a plan view of a first plate (bottom plate) in the heating cooker of FIG. 1; FIG. 2 is a functional block diagram of the heating cooker of FIG. 1; FIG. 2 is a schematic plan view of a first plate on which square bread is placed in the cooking device of FIG. 1 ; FIG. 2 is a schematic plan view of the first plate on which mountain-shaped bread is placed in the heating cooker of FIG. 1 ; 2 is a diagram showing a circuit configuration of an energization range switching device of the heating cooker of FIG. 1; FIG. FIG. 2 is a schematic diagram showing another structural example of the first plate on which square bread is placed in the heating cooker of FIG. 1 when viewed from above. FIG. 2 is a flowchart 1 showing the control operation of the heating cooker of FIG. 1; FIG. FIG. 2 is a flowchart 2 showing the control operation of the heating cooker of FIG. 1; FIG. Fig. 2 is a vertical cross-sectional view showing a cooking device according to Embodiment 2 of the present invention with the lid body closed. 19 is a flow chart showing the control operation of the heating cooker of FIG. 18; FIG. 10 is a front view showing a cooking device according to Embodiment 3 of the present invention with the lid closed. 21 is a vertical cross-sectional view taken along the line XX of FIG. 20; FIG. FIG. 21 is a cross-sectional view showing the front half of the heating cooker of FIG. 20; FIG. 23 is a longitudinal sectional view taken along line YY of FIG. 22; FIG. 22 is a flow chart showing operation steps of correction processing of the heating cooker of FIG. 21. FIG. FIG. 10 is a vertical cross-sectional view showing a heating cooker according to Embodiment 4 of the present invention with the lid body closed. FIG. 26 is an explanatory diagram of the operation steps of the heating cooker of FIG. 25; FIG. 10 is a vertical cross-sectional view showing a heating cooker according to Embodiment 5 of the present invention with the lid body closed. Fig. 28 is a longitudinal sectional view showing the heating cooker shown in Fig. 27 with the lid body opened; FIG. 28 is a schematic vertical cross-sectional view of the main part of the cooking chamber of the heating cooker shown in FIG. 27 as seen from the front side; FIG. 28 is a schematic plan view of a planar heater in the heating cooker shown in FIG. 27; 28 is a block diagram showing the configuration of the heating cooker of FIG. 27; FIG. FIG. 20 is an external perspective view of the cooking device according to Embodiment 6 of the present invention with the lid opened. FIG. 10 is a perspective view showing a cooking device according to a modified example of the present invention with the lid opened.

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the present invention will be described below with reference to the drawings. It should be noted that the present invention is not limited by the embodiments described below. Also, in the following drawings, the size relationship of each component may differ from the actual size.

Embodiment 1.
(basic structure)
A basic configuration of a heating cooker according to Embodiment 1 of the present invention will be described with reference to FIGS. 1 to 5. FIG.
FIG. 1 is a front view showing the appearance of a heating cooker according to Embodiment 1 of the present invention. FIG. 2 is a perspective view showing the heating cooker according to Embodiment 1 of the present invention with the lid body opened. FIG. 3 is a vertical cross-sectional view of the heating cooker according to Embodiment 1 of the present invention. FIG. 4 is a schematic vertical cross-sectional view of the heating cooker according to Embodiment 1, showing a state in which the lid is partially opened. FIG. 5 is a vertical cross-sectional view showing the cover of the heating cooker of FIG. 1 in a state in which it is opened to a substantially vertical position at its maximum limit.

As shown in FIGS. 1 to 5, the heating cooker 100 according to the first embodiment includes a heating cooker main body 1 and a hinge portion 19 provided on the rear surface (back) side of the heating cooker main body 1. and a lid body 2 attached to the upper part of the heating cooker main body 1 so as to be openable and closable. In other words, the lid body 2 has a structure that opens to a substantially vertical position as shown in FIG. 5 with the hinge portion 19 as the center. The hinge portion 19 bears the weight of the lid body 2 opened to the vertical position.

As shown in FIG. 1, the (upper and lower) boundary lines PL where the lid body 2 opens with respect to the heating cooker body 10 are from the center point of the maximum height dimension Hmax (see FIG. 9) of the heating cooker 100. is also slightly lower. The direction indicated by the arrow "up" in FIG. 1 is the upward direction. Conversely, the direction indicated by the arrow as "down" is the downward direction. The boundary line PL is located between a first overlapping plane P1 and a second overlapping plane P2, which will be described later.

The appearance of the heating cooker body 1 is box-shaped with four curved corners.
The interior of the heating cooker main body 1 is partitioned into an upper space and a lower space by a shielding plate 10 formed of a thin metal plate.

The upper space contains a heating plate (sometimes referred to as a "bottom plate") 11 serving as a first plate, a bottom heating device 12, a heat insulating member 13, a heater pressing plate 14, and a first temperature detector. A portion 15 is provided. The operation board 17 of the input operation unit 16, the control device 90, the cord reel 91, and the cooling fan 46 are provided in the lower space.

The lid body 2 has a plastic outer case 2C. Hereinafter, this "outer case" will be referred to as a "lid case". The entire lower surface of the lid case 2C is wide open.

Inside the lid 2, there is an inner casing 20 integrally formed by pressing a thin metal plate, and a recess 20A formed in the upper part of the inner casing 20, which closes the lower part. A second plate (ceiling plate) 28, an upper surface heating device 21, a heat insulating member 22, a metal heater holding plate 23, a metal shielding plate 24, and a highly elastic material such as silicon rubber. A formed seal member 25 is provided. A handle portion 26 projecting forward is provided on the front (surface) portion of the lid body 2 .

The handle portion 26 is provided so that the user can put his or her fingertips on it or pick it up when lifting the front side of the lid body 2 .

The second plate 28 is formed entirely from one thin, flat metal plate. In the first embodiment, the second plate 28 is made of a material with good thermal conductivity, such as a thin aluminum plate or an aluminum plated steel plate. In order to increase heat radiation, the lower surface of the second plate 28 may be coated with a paint having high heat resistance and high emissivity. good.

As shown in FIG. 2, the input operation section 16 that can be operated by the user is provided on the front side of the heating cooker main body 1, and the hinge section 19 (see FIG. 3) is provided on the rear side. . Therefore, the lid body 2 can be opened up to a vertical state right above the heating cooker main body 1 while the rear side thereof is rotatably supported by the hinge portion 19 (see FIG. 5). It should be noted that it may be in a state of being inclined backward to some extent (for example, 10 degrees) beyond the vertical state, and even in this state, the cooker main body 1 can stably support the lid body 2 by its own weight. Do not fall backwards.

The direction indicated by an arrow in FIG. Conversely, the direction indicated by the arrow as "rear" is the rearward direction. Similarly, the direction of the arrow "Right" indicates the direction to the right, and "Left" indicates the direction to the left. In the following description, the heating cooker 100 of the present invention will also be described according to the definitions of the front-rear and left-right directions.

As shown in FIG. 2, the heating cooker 100 has a form in which a heating cooker main body 1 having the first plate 11 and a lid body 2 incorporating the upper surface heating device 21 are stacked vertically.
The upper surface of the cooking device main body 10 has a first overlapping surface P1 surrounding the front, rear, left, and right of the first plate 11, and the lower surface of the lid body 2 has front, rear, left, and right of the inner housing 20. It is a configuration having a second overlapping surface P2 surrounding the .

When the lid body 2 is completely closed, the lid body 2 overlaps the upper surface of the cooker main body 1 so as to cover it. As shown in FIG. 3, the first overlapping surface P1 and the second overlapping surface P2 face each other with a "small gap" interposed therebetween. That is, the first overlapping surface P1 and the second overlapping surface P2 are positioned close to each other, and the space formed between the first plate 11 and the second plate 28, which will be described later, is the cooking chamber 31. becomes. In addition, hereinafter, the “heating chamber” is abbreviated as “heating chamber”.

The heating chamber 31 is cut off from the outside when the lid 2 is closed. It should be noted that the "state isolated from the outside" here does not mean an airtight state in which air movement is not allowed at all, but refers to a degree in which air is not positively circulated. When the temperature inside the heating chamber 31 rises to a high temperature and the volume of the air inside expands, the degree to which the air inside the heating chamber 31 naturally leaks to the outside is determined by the "state isolated from the outside". ”. It should be noted that the above-mentioned "minute gap" is 3 mm or less in the first embodiment. In the following description, the meanings of "sealed space (heating chamber)" and "space (heating chamber) cut off from the outside" are the same unless otherwise specified.

In FIG. 4, WP indicates the width dimension of the first overlapping plane P1. The first overlapping plane P1 has a width dimension WP of at least 10 mm or more (20 mm in the first embodiment) in all of the front, rear, left, and right directions.

Further, the width dimension WP of the second overlapping surface P2 is also the same as the width dimension WP of the first overlapping surface P1. In other words, when the lid 2 is closed, the lid 2 and the cooker main body 1 face each other with a "small gap" interposed therebetween over a range of at least 20 mm in width.

In FIG. 3, 20F denotes a front side wall surface of the inner housing 20. As shown in FIG. 20B denotes a front wall surface of the inner housing 20. As shown in FIG.
The heating chamber 31 is defined by the front wall surface 20F, the rear wall surface 20B, the right side wall surface 20R (not shown), and the left side wall surface 20L (not shown). The lower surface of the second plate 28 forms a ceiling surface. The lower surface (ceiling surface) of the second plate 28 serves as a "second heating surface" 28U.

In FIG. 3, G1 is a gap secured between the rear end face of the food 30 to be cooked and the rear wall surface 20B when the food 30 to be cooked, such as bread, is placed horizontally in the heating chamber 31. , and is about several mm to 20 mm in size.

3 and 4, the shielding plate (heat shielding plate) 10 protects the operation board 17, the control device 90, the cooling fan 46, the cord reel 91, etc. arranged in the lower space from becoming hot. belongs to. The shielding plate 10 is preferably made of, for example, an aluminum plated steel plate having a high reflectance and a high heat resistance temperature.

The first plate 11 is provided on the upper surface of the heating cooker main body 1, and an object to be cooked 30 such as bread is placed thereon. The first plate 11 is formed by pressing a thin metal plate having high thermal conductivity such as aluminum. The surface of the first plate 11 may be flat or may have fine irregularities. The configuration of the first plate 11 will be described in detail later with reference to FIGS. 9 and 10. FIG.

Further, the first plate 11 is coated with paint having high heat resistance and high emissivity. The paint is, for example, silicone-based or fluorine-based heat-resistant paint. The paint may be a ceramic paint.

The bottom surface heating device 12 is provided on the bottom surface side of the first plate 11 in close contact or proximity. The bottom heating device 12 heats the first plate 11 from below. Therefore, the food to be cooked 30 directly contacting the upper surface (also referred to as “first heating surface”) 11U of the first plate 11 is heated by heat conduction from the first heating surface 11U of the first plate 11. Heated from below. In other words, when the object to be cooked 30 is bread, the bottom surface (also referred to as the “first side surface”) 30U of the bread is heated by conduction heat from the top surface of the first plate 11, that is, the first heating surface 11U. is heated by

The bottom surface heating device 12 is, for example, a planar heater, and is supported from below by a heater pressing plate 14 fixed to the upper inner wall surface of the heating cooker main body 1 . A heat insulating member 13 such as glass wool is provided between the bottom surface heating device 12 and the heater pressing plate 14 .

As the planar heater of the bottom surface heating device 12, there is a planar heater in which an electric heating element is wrapped around a mica plate, or a ceramic heater in which an electric heating element is sandwiched between ceramics. The bottom surface heating device 12 configured in the form of a planar heater can reduce the size of the cooking device body 1 and can uniformly heat the food 30 to be cooked, thereby reducing uneven baking.

The range in which the bottom heating device 12 directly heats the first plate 11 from directly below is about the same as the range in which the food 30 to be cooked can be placed. Details will be described later with reference to FIGS. 9 and 10. FIG.
Further, a graphite sheet may be provided between the bottom heating device 12 and the first plate 11 so as to increase the thermal efficiency of the bottom heating device 12 and increase the heating efficiency.

3 and 4, the first temperature detection part 15 is located on the lower surface side of the first plate 11, and the heat detection part at the top is in close contact with the lower surface of the first plate 11. As shown in FIG. Therefore, the temperature change of the first plate 11 can be quickly detected. The first temperature detection unit 15 is, for example, a contact temperature sensor such as a thermistor. The first temperature detector 15 is pressed against the lower surface of the first plate 11 by an elastic body such as a spring. This is because the contact pressure to the first plate 11 is kept constant and the heating temperature is accurately detected. The first temperature detection unit 15 is installed facing the lower surface of the central portion of the first plate 11 in the front-rear and left-right directions.

The input operation unit 16 receives an input command from the user regarding the heat cooking operation. As shown in FIG. 2, the input operation unit 16 is provided on the front surface of the heat cooker main body 1, and includes two mode switching buttons 16a, a browning adjustment dial 16b, a cooking start button 16c, and an object to be cooked such as bread. and an object 30 size setting button 16d. A user operates the input operation unit 16 to set various heat cooking conditions for the food 30 to be cooked.

The mode switching button 16a is used by the user to set the "heating mode". Here, the "heating mode" includes, for example, "normal temperature bread", "French toast", "ingredient bread", "frozen bread", etc., and is set according to the type of the food 30 to be cooked.

By operating the mode switching button 16a, a signal (hereinafter referred to as a "mode setting signal") specifying any one of "normal temperature bread", "French toast", "ingredient topped bread", and "frozen bread" is generated. , is input from the input operation unit 16 to the control device 90, which will be described later.

Here, “normal temperature bread” is bread that has been stored at normal temperature (for example, room temperature 15° C. to 25° C.).
"French toast" is a dish that is finished by heating after soaking the inside of bread with a single liquid such as beaten egg or milk or a liquid mixture of multiple ingredients. It should be noted that it is not always necessary to soak the liquid into the center of the pan, and it may be partially soaked. Also, although the amount of liquid to be impregnated does not matter, the moisture content before heating is greater than the moisture content of the bread itself before heating. Therefore, the time required for heating and cooking becomes longer depending on the amount of water.

"Ingredient topped bread" is a loaf of bread topped with ingredients other than bread, such as cheese. Ingredients may be seasonings such as mayonnaise, vegetables, meat, fish, fruits, or the like, or may be a combination of a plurality of them.

“Frozen bread” is bread that has been stored in a freezer and is in a frozen state. The storage method and storage period in the freezer are not limited. The lower the temperature, the longer the cooking time required.

A user sets the "brown color" of the food 30 using the browning adjustment dial 16b. The user can arbitrarily select one of the three types of "dark", "normal", and "light" by turning the color adjustment dial 16b. When it is selected, a signal specifying the "brown color" (hereinafter referred to as "brown color setting signal") is input to the control device 90, which will be described later.

The user can select the size of bread to be cooked by operating the size setting operation section 16d. The "size" here includes "mountain-shaped bread", "square-shaped bread", and the like, and the size of the object to be heated 30 to be cooked is selected according to the outer shape of these breads. By operating the size setting operation section 16 d , a signal (hereinafter referred to as “size setting signal”) specifying the result of selecting the size of bread is input from the input operation section 16 to the control device 90 .

In general, when the term "size" is used, it means the size of the loaf of bread. The term "size" is used on the premise that the size of the loaf of bread is fixed.

The cooking start button 16c shown in FIG. 1 is for starting cooking by the heating cooker 100. It is composed of a push button type or touch input type switch, etc., and when the user performs a specific operation with the intention of starting cooking, a signal specifying the start of cooking (also referred to as a "cooking start setting signal") is output by the input operation. It is input from the unit 16 to the control device 90 .

3 and 4, the operation board 17 is provided on the front side inside the heating cooker main body 1. As shown in FIG. That is, it is arranged vertically directly behind the installation position of the input operation unit 16 .

The operation board 17 is mounted with a circuit (not shown) for processing signals input from the input operation unit 16, and the above-mentioned "mode setting signal", "brown color setting signal", " After processing the "size setting signal" and the "cooking start setting signal", they are output to the control device 90. FIG.

The control device 90 is provided at the front part inside the heating cooker main body 1 corresponding to the installation position of the input operation unit 16, and controls the input from the input operation unit 16, that is, the "heating mode" set by the user. , “brown color”, and “size” based on the “mode setting signal”, “brown color setting signal”, and “size setting signal”, and send a control signal to the power supply board 114 (see FIG. 11). is output. The control device 90 can be configured with hardware such as a circuit device that realizes its functions, or can be configured with an arithmetic device such as a microcomputer and software that defines its operation.

The power supply board 114 is mounted with a circuit (not shown) for converting power from a commercial alternating current power supply AC into high frequency power and supplying the high frequency power to the bottom surface heating device 12 and the top surface heating device 21 . The power supply board 114 mounts a large number of electrical and electronic components such as switching elements (semiconductor switching elements for power control) that constitute an inverter circuit.

3 and 4, 91 is a cord reel for winding a power cord (not shown) connected to a commercial AC power supply AC. The cord reel 91 is provided on the back side inside the heating cooker main body 1 . The cord reel 91 is provided so that the power cord does not get in the way when the heating cooker 100 is carried. The cord reel 91 is housed in a flat circular case as a whole.

The cord reel 91 winds a power cord (not shown) by the force of a built-in spring. In the most wound state, as shown in FIG. 3, only the power plug 96 protrudes outside the main body case 1C. When using the heating cooker 100, the power cord wound around the cord reel 91 can be pulled out by holding and pulling the power plug 96 portion.

The cord reel 91 is arranged at a position as far back as possible from the center of the cooking device 1, taking into consideration the position of the center of gravity so that the cooking device 1 does not overturn when the lid 2 is opened to the maximum. It is A configuration in which a magnet plug is provided instead of the cord reel 91 to connect the power cord, or the cord reel 91 may be omitted.

As shown in FIGS. 3 and 4, a hinge case 18 that forms the outline of the hinge portion 19 is provided at the rear portion of the heating cooker main body 1 . The hinge case 18 has a cylindrical shape with an open top and bottom. Further, the hinge case 18 has a laterally long shape as shown in FIG.

A hinge portion 19 is provided in the hinge case 18 . A rotation center axis of the hinge portion 19 extends horizontally along the lateral direction of the heating cooker main body 1 . This rotating shaft is made of a steel round bar.

The hinge case 18 is formed of a highly rigid material such as metal, is arranged directly below the rear portion of the lid body 2, and is firmly attached to the rear portion of the heating cooker main body 1 by fasteners (not shown) such as bolts and nuts. is fixed to

The central portion of the inside of the lid body 2 is recessed upward to accommodate the inner housing 20 .
The inner housing 20 is formed, for example, by drawing (pressing) an aluminized steel plate. The inner housing 20 is coated with paint having high heat resistance and high emissivity. The paint is, for example, a ceramic paint or a silicone-based or fluorine-based heat-resistant paint. The coating of the inner housing 20 may be applied only to the inner surface side, or may be applied to both the inner surface and the outer surface.

If the lid 2 has a portion that the inner housing 20 contacts, it is desirable that the entire lid 2 is made of a plastic material with high heat resistance. The resin having a high heat resistance temperature is, for example, phenol, polybutylene terephthalate resin, polyethylene terephthalate resin, or nylon. However, in the first embodiment, there is no such "portion with which the inner housing 20 directly contacts". As will be described later, a gap such as a sixth gap G6 is secured between the lid body 2 and the inner housing 20 .

As is clear from FIGS. 3 and 4, the heating chamber 31 is surrounded by the inner housing 20 of the lid 2. As shown in FIG. Therefore, by opening the lid 2, the first plate 11 is opened in the upper direction, the front-rear direction, and the left-right direction. It is easy to take out the object to be cooked 30 placed on the plate.

The upper surface heating device 21 heats a second plate 28 that vertically partitions the upper portion of the inner housing 20 from above. Therefore, the second plate 28 functions as the ceiling surface of the heating chamber 31 and also substantially as the second heating surface 28U.

As is clear from the above description, the lower surface of the second plate 28 facing the upper surface (sometimes referred to as the “second side surface”) 30T of the food 30 to be cooked when the lid 2 is closed is It functions as the second heating surface 28U. The upper surface (second side surface) 30T of the food 30 is heated from above by radiant heat from the lower surface of the second plate 28 .

The top surface heating device 21 is, for example, a planar heater similar to the bottom surface heating device 12, and the peripheral edge of the top surface is pressed from above by a heater pressing plate 23 fixed to the inner wall surface of the heating cooker body 1 and fixed. It is

A heat insulating member 22 such as glass wool is provided between the upper surface heating device 21 and the heater pressing plate 23 . Examples of planar heaters include planar heaters in which an electric heating element is wound around a mica plate, and ceramic heaters in which an electric heating element is sandwiched between ceramics. The upper surface heating device 21 made up of a planar heater can reduce the size of the cooker main body 1 and can uniformly heat the object 30 to be cooked, thereby reducing uneven baking.

The area where the upper surface heating device 21 is installed is approximately the same as the planar size of the food 30 to be cooked accommodated in the heating chamber 31 . For example, if the size of the sliced bread is 125 mm long and 125 mm wide, the area where the upper surface heating device 21 is installed may be about 120 mm in the front-rear direction and about 120 mm in the left-right direction when viewed in plan. and may be larger than this.

The upper surface heating device 21 may provide a graphite sheet in a range corresponding to the upper surface of the second plate 28 . This is because the graphite sheet increases the thermal efficiency of the upper surface heating device 21, thereby increasing the heating efficiency.

The shielding plate 24 covers the entire heater pressing plate 23 from above. The shielding plate 24 is arranged horizontally above the heater pressing plate 23 . The shielding plate 24 is provided to protect the top surface of the lid 2 from being heated by the top surface heating device 21 . The shielding plate 24 is preferably made of, for example, an aluminized steel plate having a high reflectance and a high heat resistance temperature.

A seal member 25 is provided along the lower ends of the front, rear, left, and right side walls of the inner casing 20 along the entire circumference. In other words, the sealing member 25 is provided to form a highly airtight heating chamber 31 by closely contacting the periphery of the heating plate 11 by the weight of the lid 2 when the lid 2 is closed. The seal member is, for example, integrally formed into a single ring shape.

The sealing member 25 is made of a heat-resistant and elastic material such as silicone or fluororubber. A structure for mechanically closing the lid 2 like a latch mechanism may be provided between the lid 2 and the cooker main body 1 . With this configuration, the sealing member 25 and the peripheral portion of the heating plate 11 are maintained in a state of being strongly adhered to each other. In other words, in order to increase the airtightness of the heating chamber 31, the cover 2 may be pulled toward the cooker main body 1 by a mechanical means such as a tension spring (not shown).

In FIG. 3, 112A is the first temperature sensor arranged above the second plate 28 . This temperature sensor is a contact sensor, for example a thermistor.
112B is a second temperature sensor similar to the first temperature sensor, which is installed in close contact with the front wall surface 20F of the inner housing 20 .

A second temperature detection unit 112 is configured by the first temperature sensor 112A and the second temperature sensor 112B. The second temperature detection section 112 is a temperature detection section similar to the first temperature detection section 15 (see FIG. 11).

Reference numeral 113 denotes legs integrally formed on the bottom surface of the main body case 1C made of plastic forming the outer shell of the main body 1 of the heating cooker. The legs are provided at least two locations separated in the front-rear direction, and each leg 113 is provided in a linear shape elongated in the left-right direction. When the heating cooker 100 is placed on a piece of furniture such as a dining table, the legs 113 come into contact with the upper surface of the piece of furniture.

Next, various voids and spaces inside the lid body 2 will be described.
As described above, the size of bread includes "mountain-shaped bread", "square-shaped bread", and the like, and the outer dimensions change according to the type of bread.

Therefore, when a normal "mountain-shaped bread" or "square-shaped bread" is placed on the first heating surface 11U of the heating plate 11, the heating chamber 31 is designed to secure the first gap G1. dimensions have been determined.

G2 is a second gap formed between the front end face of the loaf of bread and the front wall surface 20F on the front side when a loaf of normal size is accommodated. In other words, the effective length of the heating chamber 31 in the front-rear direction is such that the front and rear of the heating chamber 31 do not come into contact with the inner housing 20 when a loaf of normal size is accommodated therein.

Similarly, although not shown, the effective length of the heating chamber 31 in the left-right direction is equal to that of both the right side wall surface 20R and the left side wall surface 20L of the inner housing 20 and the length of the bread when a loaf of normal size is accommodated. The dimensions are such that the left and right end faces do not come into contact with each other.

The first gap G1 and the second gap G2 are also related to the presence of inclined portions (inclined surfaces) 11B (see FIG. 9) around the first heating surface 11U (back and forth, left and right). If the longitudinal and lateral dimensions of the inclined portion 11B are ensured to be large, the first and second gaps G1 and G2 are also increased.

In FIG. 3, reference numeral 45 denotes a support frame having a ring (picture frame) shape in plan view and formed so as to surround the entire periphery of the first plate 11, and is entirely made of heat-resistant plastic. The upper surface of the support frame 45 is formed flush with the entire surface, and this upper surface serves as the first overlapping surface P1 facing the second overlapping surface P2 of the lid body 2 with a small gap therebetween. .

An upper frame 33 surrounds the entire periphery of the support frame 45 (except for the rear hinge case 18 portion). The upper frame 33 has a ring (frame) shape in plan view. The upper surface of the upper frame 18 faces the lower surface of the lid 2 when the lid 2 is closed. The upper frame 18 is integrally constructed as a whole from a heat-resistant plastic material.

The upper surface of the upper frame 33 and the upper surface of the support frame 45 have the same height so as to form the same horizontal plane. The upper frame 33 and the support frame 45 are firmly fixed to the upper end of the main body case 1C.

In FIGS. 3 and 4, reference numeral 29 denotes a picture-frame-like lid frame extending over the entire periphery of the lower surface of the lid body 2, and the entirety is integrally formed of heat-resistant plastic.
With the lid body 2 closed, the lower surface of the lid frame 29 faces the upper surfaces of the upper frame 33 and the support frame 45, respectively.

A convex wall 29A is vertically formed over the entire circumference of the lid frame 29, and protrudes greatly upward so as to surround the entire circumference of the inner housing 20. As shown in FIG. The amount of protrusion is about half the height of the inner housing 20 .

In FIG. 3 , G3 is a third gap formed between the lid frame 29 and the front side wall of the lid 2 . G4 is a fourth gap formed between the lid frame 29 and the side wall of the lid body 2 on the rear side. Although not shown, the right side and the left side of the lid frame 29 also have gaps between the side wall surfaces of the lid body 2, respectively, so that the lid body 2 is attached to the entire circumference of the lid frame 29 after all. There is a gap between it and the side wall surface. Moreover, these gaps communicate with each other to the extent that air can flow, preventing local accumulation of high-temperature hot air. The cooling fan 46 is responsible for discharging the hot air.

In FIG. 3, G5 is formed between the side surface of the vertical convex wall 29A formed on the lid frame 29 and the front, rear, left and right side wall surfaces 20F, 20B, 20L, and 20R of the inner casing 20. is the fifth gap.

The fifth gap G5 and the third and fourth gaps G3 and G4 allow the inner housing 20, which forms the periphery of the heating chamber 31, to enhance heat insulation with respect to the lid case 2C.

In FIG. 3, G6 is a sixth gap formed between the upper surface of the heater pressing plate 23 and the upper wall surface (ceiling wall surface) of the lid 2. As shown in FIG. The sixth gap G6 allows the heater retainer plate 23 to enhance the heat insulation of the lid case 2C. Since the heat insulating member 22 is installed horizontally above the upper surface heating device 21, the temperature of the heater pressing plate 23 itself is kept low.

In FIG. 3, H3 indicates the height dimension from the upper surface of the upper heating device 21 to the upper wall surface (ceiling wall surface) of the lid case 2C. In this first embodiment, H3 is approximately 30 mm. The height dimension H3 is set by experiments so that the temperature of the upper wall surface of the lid case 2C does not become high due to the influence of high heat from the upper heating device 21. As shown in FIG.
The lid body 2 is configured by the above configuration.

As shown in FIG. 3, the rotation center axis of the hinge portion 19, which serves as the rotation center of the lid body 2, is located above the boundary line PL. Because of this configuration, when the lid 2 is opened and closed, the rear lowermost corner 31K (see FIG. 4) of the heating chamber 31 follows a trajectory that moves away from the first plate 11 as the lid 2 is opened. draw a circle Therefore, even if the rear end face of the food 30 to be cooked is positioned close to the rear wall surface of the lid 2, the rear end face of the food 30 to be cooked does not contact the lid 2 when the lid 2 is opened or closed. .

According to the configuration of the first embodiment, even if the volume of the heating chamber 31 is designed to be small, the rear end of the food 30 and the lid 2 collide with each other when the lid 2 is closed or opened. , contact can be prevented.

In the heating cooker 100 having the above configuration, when the lid 2 is rotated to open the heating chamber 31, if the lid 2 in the open state closes by its own weight, the heating cooker main body 1 and the lid There is a possibility that the user's hand may be caught between the body 2 and the user's hand.

Moreover, when the lid 2 is rotated to open the heating chamber 31 , the weight of the lid 2 may cause the heating cooker main body 1 to fall backward.

Therefore, in the heating cooker 100 of Embodiment 1, the support mechanism 3 is provided to support the lid body 2 rotating about the hinge portion 19 as a rotating shaft at a target rotating position.

Next, FIGS. 6 to 11 will be described.
FIG. 6 is an enlarged vertical cross-sectional view of a main part showing a support mechanism for a cover in the heating cooker of FIG. 1. FIG. 7 is an explanatory diagram 1 showing an enlarged shape of a convex portion of a holding member of the heating cooker of FIG. 1. FIG. 8 is an explanatory diagram 2 showing an enlarged shape of a convex portion of the holding member of the heating cooker of FIG. 1. FIG. FIG. 9 is a schematic vertical cross-sectional view of the heating cooker of FIG. 1. FIG. 10 is a plan view of the first plate (bottom plate) in the heating cooker of FIG. 1. FIG. 11 is a functional block diagram of the heating cooker of FIG. 1. FIG.

The support mechanism 3, as shown in FIG. 6, is attached to cover the outer peripheral surface of the hinge portion 19, and a cylindrical holding member 4 that rotates in the same direction as the hinge portion 19 rotates. , and a lock mechanism portion 5 for stopping the rotation of the holding member 4 .

The support mechanism 3 is provided in the inner space of the hinge case 18 at the rear portion of the cooker main body 1 . Specifically, as shown in detail in FIG.

The support base 9 is entirely made of plastic material or metal material. 34 is a spacer. The support base 9 is provided with a stepped portion 9a for sandwiching and fixing between the spacer 34 and the hinge case 18 from the front and rear.

The support base 9 divides the inner space of the hinge case 18 into two upper and lower spaces, and a communicating hole 9H penetrating vertically is formed in a part of the space. The communication hole 9H serves as a passage for the cooling air CF from the cooling fan 46, as will be described later. A plurality of communication holes 9H are formed side by side.

A D-cut portion 19 d is formed by cutting out a circle in a straight line at the rotation shaft portion of the hinge portion 19 . By forming the inner surface of the holding member 4 into a shape that fits the D-cut portion 19 d of the hinge portion 19 , the holding member 4 can be rotated in conjunction with the rotation of the hinge portion 19 . Although not shown in detail, a key groove may be formed in the hinge portion 19 and the inner surface of the holding member 4 may be shaped to fit into the key groove. Alternatively, the hinge portion 19 and the holding member 4 may be connected using a connecting member such as a screw.

Four protrusions 40 protruding outward are provided on the outer surface of the holding member 4 along the circumferential direction of the hinge portion 19 .
The convex portion 40 is formed integrally with the outer surface of the holding member 4 . The convex portion 40 is prevented from rotating by the lock mechanism portion 5 . By stopping the rotation, the rotation of the holding member 4 is also stopped, and the lid body 2 can be held at the target rotation position via the hinge portion 19 . Specifically, the projections 40 are provided at a plurality of locations around the holding member 4 at intervals so that the lid 2 can be held at approximately 30 degrees, approximately 60 degrees, and approximately 90 degrees.

In the illustrated first embodiment, the configuration in which four protrusions 40 are provided is shown, but the present invention is not limited to this. The number and positions of the protrusions 40 are appropriately changed according to the size, weight, or the like of the lid 2 .

Next, FIGS. 7 and 8 will be described.
7 and 8 show a mechanism for holding the lid body 2 of the cooker 100 according to Embodiment 1 of the present invention, and illustrate an enlarged view of the shape of the projection 40 of the holding member 4. FIG. It is a diagram.

As shown in FIGS. 7 and 8, the convex portion 40 has an inclination angle .theta.1 of the inclined surface directed from the front side toward the top portion smaller than an inclination angle .theta.2 of the inclined surface directed from the rear side toward the top portion. As shown in FIG. 7, by reducing the inclination angle θ1 of the inclined surface from the front side toward the top, the load of the convex portion 40 is reduced when the lid 2 is opened, making it easier to open the lid 2. be able to.

On the other hand, as shown in FIG. 8, by increasing the inclination angle .theta.2 of the inclined surface extending from the rear surface side to the top portion, it is possible to prevent the lid 2 from accidentally closing. Note that the inclination angle θ1 is, for example, about 20 degrees to 30 degrees. Also, the inclination angle θ2 is, for example, about 45 degrees to 60 degrees.

As shown in FIG. 6 , the locking mechanism 5 includes a fixing portion 50 fitted between the adjacent protrusions 40 , and supports the fixing portion 50 so as to be vertically movable. and a biasing member (compression spring) 51 that presses toward.

The fixing portion 50 pressed against the holding member 4 by the biasing member 51 is fitted between the adjacent convex portions 40 to stop the holding member 4 from rotating. It should be noted that the force for stopping the rotation of the holding member 4 by the biasing member 51 is larger than the force for rotating the lid body 2 in the closing direction by its own weight.

The fixed portion 50 is composed of a protrusion 50a fitted between the adjacent protrusions 40 and a storage portion 50b that is provided below the protrusion 50a and stores the urging member 51 therein. The biasing member 51 is formed of, for example, a metal spring material, and has an upper end attached to the storage portion 50b and a lower end attached to the support base 9 . Note that the biasing member 51 is not limited to the illustrated compression spring, and may be an elastic member such as a rubber material.

The storage portion 50b is housed in the space between the spacer 34 and the stepped portion 9a, and is vertically movable. As is clear from FIG. 6, since the holding member 4 is not arranged directly above the communication hole 9H through which the cooling airflow CF passes, the holding member 4 does not obstruct the flow of the cooling airflow CF.

In the heating cooker 100 of Embodiment 1, when the lid body 2 is opened from the closed state and rotated upward toward the back side, the first convex portion 40 becomes the projection portion 50a as shown in FIG. bump into.

Then, while being urged by the urging member 51, the projecting portion 50a is repeatedly moved up and down, overcoming the projecting portions 40 in order, and as shown in FIG. The fixing portion 50 of the mechanism portion 5 is fitted between the protrusions 40 of the holding member 4 .

Since the holding member 4 is fixed at that position by the fixing portion 50 biased by the biasing member 51, the hinge portion 19 is also fixed at that position, and the position of the lid body 2 can be held. In FIG. 5, the configuration in which the lid body 2 is opened and held at a position of 90 degrees has been described. For example, it can be held at a position of approximately 30 degrees or approximately 60 degrees.

When the lid body 2 is rotated downward toward the front side from the open state shown in FIG. When the portion 40 gets over the projecting portion 50a, it closes due to its own weight.

As described above, the heating cooker 100 of Embodiment 1 has the lid body 2 that rotates around the rotation axis of the hinge portion 19, and supports the lid body 2 at the target rotation position. A support mechanism 3 is provided.
Therefore, even with a structure that achieves both a wide cooking space and airtightness, the opened lid body 2 does not arbitrarily close due to its own weight. Therefore, it is possible to prevent a situation in which the center of gravity of the lid body 2 changes due to a change in the opening angle of the lid body 2, and the cooker main body 1 falls over safely and securely. Available.

The support mechanism 3 includes a holding member 4 that is attached to the outer peripheral surface of the hinge portion 19 and rotates in the same direction as the hinge portion 19 rotates, and a lock mechanism portion 5 that stops the rotation of the holding member 4 . and have The holding member 4 protrudes outward and has a plurality of protrusions 40 formed at intervals along the circumferential direction of the hinge portion 19 . The lock mechanism portion 5 has a fixing portion 50 fitted between adjacent convex portions 40 and a biasing member 51 that supports the fixing portion 50 so as to be vertically movable and presses the fixing portion 50 toward the holding member 4 . ing. Therefore, since the support mechanism 3 of the heating cooker 100 of Embodiment 1 has a small number of members and a simple structure, it can contribute to a reduction in manufacturing cost.

Further, the convex portion 40 is provided with an initial top portion at a position where the lid 2 is rotated 30% from the closed state with respect to the rotation range of the lid 2 . In other words, in the heating cooker 100 of Embodiment 1, when the lid 2 is closed, the top of the projection 40 climbs over the protrusion 50a of the fixing portion 50, and when the lid 2 is closed to some extent, it closes due to its own weight. Therefore, convenience can be improved.

Next, referring back to FIG. 3, the means for supplying the cooling air CF will be described.
The cooling fan 46 has an air suction port 46A (not shown in FIG. 3) on the lower surface of the fan case 46C.

The cooling fan 46 is obliquely installed in the rear part of the heating cooker main body 1. - 特許庁
A plurality of intake holes 48 are formed in the bottom wall surface of the main body case 1C near the cooling fan 46. As shown in FIG. Fresh air outside cooker 100 is sucked into cooling fan 46 through intake hole 48 .

A centrifugal fan is adopted as the cooling fan 46, and the rotating shaft 46B is installed to face obliquely downward. Rotating blades 46F (not shown) are attached around the rotating shaft 46B. The cooling fan 46 may be a fan of a type other than a centrifugal fan, such as an axial fan.

In FIG. 3, 47 is a cylindrical duct whose one end (lower end) opening is connected to the outlet side of the cooling fan 46 . The upper end of the duct 47 extends below the ventilation hole 9H and is in close contact with the lower surfaces of the hinge case 18 and the support base 9. As shown in FIG. As a result, a dedicated air passage for the cooling air CF is formed between the cooling fan 46 and the ventilation holes 9H.

In FIGS. 1 and 3, 49 is an exhaust cover having a semicircular vertical cross section. The exhaust cover 49 is attached to the front portion of the lid body 2 at the left-right central portion thereof. As shown in FIG. 3, the exhaust cover 49 is provided with a plurality of exhaust holes 49A obliquely formed from the lower surface to the upper surface. The exhaust cover 49 is for directing the traveling direction of the air discharged from the exhaust hole 49A to the rear side. Further, the exhaust cover 49 is installed so that even if the liquid should spill on the lid 2, the liquid would not easily enter the exhaust hole 49A. Reliability is enhanced by not arranging electrical components in (the flow path of liquid that has entered).

Next, FIGS. 9 and 10 will be described.
The first plate 11 is formed by pressing a thin metal plate into a thin plate shape, and has a large flat portion 11C (see FIG. 10) except for the outer peripheral portion. The upper surface of this flat portion 11C functions as the first heating surface 11U.

In FIG. 9, 11B is an inclined portion (inclined surface) around the first heating surface 11U (back and forth, left and right). The flat portion 11C and the inclined portion 11B are formed continuously.

The angle of the inclined surface 11B is about 45 degrees of elevation so that it becomes higher toward the outer peripheral side of the first plate 11, but it may be 30 degrees, or may be as steep as 75 degrees. However, in the first embodiment, the angles of the inclined surfaces 11B on the front, rear, left and right sides of the plane portion (first heating surface) 11C are all uniform and are 45 degrees.

In FIG. 9, HA is the linear distance from the boundary line PL to the second heating surface 28U, and the linear distance HA is compared with the distance HB to the first heating surface 11U. more than three times as large as

In FIG. 9, DP is the linear distance from the boundary line PL to the first heating surface 11U. In other words, it indicates the "depth" from the upper surface of the first plate 11 to the first heating surface 11U, which is set in the range of 2 mm to 10 mm. If this "depth" is large, there is an advantage that after the object 30 to be cooked, such as bread, is accommodated, it can be prevented from moving inadvertently in the lateral direction.

However, if the linear distance DP to the first heating surface 11U with respect to the boundary line PL is too large, the thickness of six slices of bread is usually about 20 mm when taking out toast after cooking. Therefore, it becomes difficult for the user to grasp the toast with their fingertips, and there is a concern that the ease of taking out the toast is impaired.

In FIG. 9, 28U is the second heating surface which is also the ceiling surface of the heating chamber 31, and is formed by the lower surface of the second plate 28 as described above.

In FIG. 9, AL indicates the longitudinal length of the planar heater that constitutes the bottom surface heating device 12 . In fact, it corresponds to the maximum length of the mica plate in the front-rear direction, and since the electric zone extends to the end of the mica plate in the front-rear direction, the range corresponds to the "heating zone" heated by the electric heating wire. is shown.

As shown in FIG. 9, since the planar heaters constituting the bottom surface heating device 12 face each other over a range slightly longer than the length of the first heating surface 11U in the front-rear direction, energization of the bottom surface heating device 12 causes Heat is applied from the front end to the rear end of the first heating surface 11U.

As for the horizontal direction of the first heating surface 11U, the width dimension of the planar heater of the bottom surface heating device 12 is slightly larger than the length (width dimension) of the first heating surface 11U in the horizontal direction. The planar heater of the bottom surface heating device 12 can heat even the ends of the heating surface 11U in the front-rear direction and the left-right direction.

In FIG. 9, BL indicates the length in the front-rear direction of the planar heater that constitutes the upper surface heating device 21 . In fact, it corresponds to the maximum length of the mica plate in the front-rear direction, and since the electric zone extends to the end of the mica plate in the front-rear direction, the range corresponds to the "heating zone" heated by the electric heating wire. is shown.

As shown in FIG. 9, since the planar heaters constituting the upper surface heating device 21 are present up to the front and rear end portions of the second heating surface 28U, energization of the upper surface heating device 21 causes the second heating surface 28U to be heated. Heat is applied from the front end to the rear end of the heating surface 28U.

As for the horizontal direction of the second heating surface 28U, since the width dimension of the planar heater of the upper surface heating device 21 is slightly large, the upper surface can be heated even to the ends of the second heating surface 28U in the front-rear direction and the left-right direction. It is in a state where it can be heated from above by the planar heater of the device 21 .

The food 30 to be cooked by the heat cooker 100 according to Embodiment 1 is mainly bread. There are two types of loaf bread: a "square type" where the bread ingredients are placed in a predetermined mold and baked, and a lid is placed on top of the mold to make it square, and a "square type" where the bread is finished without a lid when baking. A square loaf of bread is about 12 cm wide by 12 cm long, and a mountain loaf of bread is about 12 cm wide by 16 cm long. In other words, the mountain-shaped bread is longer and narrower than the square-shaped bread.

As for the size of bread, ``one loaf'' is used as a unit of measurement in Japan. The thickness of a loaf of bread varies depending on the number of pieces to be cut (sliced).

The vertical and horizontal size of the heating chamber 31 is at least larger than the mountain-shaped loaf of bread, and preferably about 20 to 40 mm larger than the mountain-shaped loaf of bread. The vertical and horizontal size of the heating chamber 31 is, for example, 14 cm wide×18 cm long. This dimension is such that the mountain-shaped loaf of bread placed on the first plate 11 in the heating chamber 31 does not come into contact with the side walls of the heating chamber 31 (the wall surface 20B of the inner housing 20, etc.).
The planar dimensions of the first heating surface 11U of the first plate 11 are set to be larger than the planar dimensions of the "mountain-shaped" loaf of bread (horizontal width 12 cm, vertical length 16 cm). there is

In addition, the height of the heating chamber 31 is at least greater than that of the four slices of bread, and even if the “ingredients” are placed on the four slices of bread, the “ingredients” come into contact with the second heating surface 28U. It is desirable to have a dimension that does not A height dimension H2 (see FIG. 9) of the heating chamber 31 is, for example, 45 mm.

For example, on the first plate 11, on the thickest 4 slices of commercially available bread (thickness of about 30 mm), ingredients such as cheese are placed to a thickness of about 10 mm. The ingredients on the bread and the second heating surface 28U constituting the ceiling surface of the heating chamber 31 are set to a dimension that does not contact even when the is closed, and the top surface (second side surface) 30T of the bread is set. , the second heating surface 28U is separated by several mm to 15 mm.

Next, FIG. 10 will be described.
The first plate 11 on which the food to be cooked is placed has a rectangular planar shape. This is because the object 30 to be cooked by the cooker 100 includes mountain-shaped bread. That is, the first plate 11 has a rectangular shape, which is the general shape of mountain-shaped bread.

In FIG. 10, W1 indicates the lengthwise (back and forth) dimension of the mountain-shaped bread, which is, for example, about 160 mm. L1 indicates the width (horizontal direction) of the mountain-shaped bread, which is, for example, about 120 mm.

In FIG. 10, W4 indicates the dimension of the first plate 11 in the front-rear direction (longitudinal direction), and L4 indicates the maximum width dimension of the first plate 11 .

W2 indicates the vertical dimension of the plane portion 11C on which the loaf of bread or the like is placed in the first plate 11, and L2 indicates the maximum horizontal dimension thereof.

W3 indicates the vertical dimension of the inclined portion 11B formed around the front, rear, left, and right of the flat portion 11C in the first plate 11, and L3 indicates the maximum width thereof. The inclined portions 11B are formed with the same planar size on the front, rear, left and right sides of the flat portion (first heating surface) 11C. In other words, it is formed symmetrically in the front-rear and left-right directions with reference to the left-right center line HL passing through the center O of the flat portion 11C and the front-rear center line VL.

W4 indicates the length of the first plate 11 in the front-rear direction, which is the maximum external dimension, and L4 indicates the maximum lateral width.

As is clear from the above description, the first heating surface 11U is entirely made of a metal plate, has a non-air-permeable structure, and is installed horizontally.
The term "impermeable structure" refers to a structure that is not intended for air permeability, such as a metal mesh or punching metal having a large number of through holes.

As shown in FIG. 10, the planar portion 11C has a maximum vertical dimension (front-rear direction) of W2 and a maximum horizontal width (horizontal direction) of L2. larger than That is, the planar size of the first heating surface 11U is formed to be larger than the external dimensions of the bread, which is the main object 30 to be cooked.

Incidentally, the vertical dimension W2 of the planar portion (first heating surface) 11C is 177 mm, and L2 is 127 mm. In addition, the rated power consumption of the bottom surface heating device 12 is 300 W, and the "power consumption per square centimeter (per square centimeter") obtained by dividing by the substantial area that contributes to heating the object 30 to be cooked. Watt Density") is 1.3W.

The volume VL1 of the heating chamber 31 is in the range of 1.5 to 3 times the maximum volume VL2 obtained from the outer dimensions of the bread as the object 30 to be cooked.

Specifically, in Embodiment 1, the maximum volume VL2 obtained from the outer dimensions of the loaf of bread is 16 centimeters (cm)×16 cm×3 cm=768 cubic centimeters. The volume VL1 of the heating chamber 31 is 1.5 to 3 times less than this. That is, 1152-2304 cubic centimeters. If the heating chamber 31 has a perfect cubic shape and the existence of the inclined portion 11B is ignored, and the inner dimensions of the heating chamber 31 in the front, back, left and right directions are 20 cm, the height dimension H2 is 3 cm (2. 88 cm) to less than 6 cm (5.76 cm). As described above, in the first embodiment, the height H1 is approximately 2.5 cm (25 mm) and the height H2 is approximately 4.5 cm (45 mm).

Next, FIG. 11 will be described. FIG. 11 is a functional block diagram of cooking-by-heating device 100 according to Embodiment 1. As shown in FIG.
As shown in FIG. 11, an energization range switching device 60 is mounted on the power supply board 114 to determine the energization range of the top surface heating device 21 and the bottom surface heating device 12 and select the heating range according to the size of the loaf of bread. ing.

When the user operates the size setting operation section 16D in the input operation section 16 and the "size setting signal" is input to the control device 90, the control device 90 responds to the "size setting signal" by turning on the power supply. range designation signal” to the current-carrying range switching device 60 of the power supply substrate 114 .

The control device 90 according to Embodiment 1 includes a main control section 92 , a calculation section 93 , a timer section 94 and a storage section 95 .
The main control unit 92 controls the bottom heating device 12 and the top heating device 21 based on various information input from the input operation unit 16 via the temperature detection device 99 , lid opening/closing detection device 97 , and operation board 17 . It is. The various information includes a "mode setting signal", a "browning color setting signal", a "size setting signal", and a "heating start signal".

The computing unit 93 computes a heating end time, which will be described later, and various control parameters. The storage unit 95 is composed of, for example, a ROM, and stores a plurality of weight reduction rate data corresponding to a plurality of "burning colors". The data on the weight reduction rate is used by the control device 90 to determine the "energization time" from the start of the energization to the end of the energization. For the "size setting signal", the switching pattern of the energization range corresponding to the shape and size (vertical and horizontal dimensions) of the loaf of bread is stored in the form of a correspondence table or the like.

The "energization time" also depends on the "heating mode" and "size" of the object 30 to be heated. For example, even if the same size of bread is used, when comparing room temperature bread and frozen bread, the latter takes longer to heat. Therefore, the calculation unit 93 also acquires the information of the "heating mode" and "size" from the input operation unit 16 and determines the final "energization time". In this case, as described above, it is possible to use a correspondence table stored in the form of a correspondence table based on preliminary experimental results or the like, or to calculate the time by calculation each time.

The power board 114 turns ON or OFF the power supply to the bottom surface heating device 12 and the top surface heating device 21 based on the control signal output from the control device 90 .
The temperature of the first plate 11 heated by the bottom surface heating device 12 is detected by the first temperature detection section 15 of the temperature detection device 99 , and the detected temperature information is input to the control device 90 . Further, the opening/closing of the lid 2 is detected by the lid opening/closing detection device 97 , and the detected opening/closing information is input to the control device 90 .

Further, the temperature of the cooking chamber 31 heated by the bottom heating device 12 and the top heating device 21 is detected by the top heating device 21 and the second temperature detection units 112A and 112B, and the detected temperature information is 90.

Here, the lid opening/closing detection device 97 will be described.
The lid opening/closing detection device 97 may be of an optical type, a magnetic sensing type, or a mechanical sensing type. In the mechanical detection type, for example, a sensor is arranged on the rotation center axis of the hinge portion 19 which is the rotation center of the lid body 2, and the rotation angle of the rotation center axis is detected by the sensor, and the lid body 2 is opened. to detect.

In the magnetic sensing type, a permanent magnet that generates a magnetic force is provided on one of the cover 2 and the cooker main body 1, and the other is a magnetic sensing element that has an electrical contact that opens and closes by receiving the magnetic force of the permanent magnet. (reed switch) is provided.

In the optical type, one of the cover 2 and the heating cooker main body 1 is provided with an infrared light emitting element and a light sensing part, and the other is provided with a reflecting part for reflecting an infrared signal from the infrared light emitting element.
When the cover 2 is closed, the infrared signal emitted from the infrared light emitting element is reflected by the reflector inside the cover 2 and returns to the light receiving sensor. Therefore, when the lid body 2 is closed, the detection signal of the light receiving sensor indicates the light reception, and the control device 90 can discriminate the detection signal to detect that the lid body 2 is closed.

In FIG. 11, 35 is a notification unit, which consists of a display screen showing the cooking conditions, the progress of the cooking process, etc. with characters and graphics, or a voice notification unit consisting of a voice synthesizer and a speaker, etc. It is In this embodiment, although not shown, a light emitting diode (LED) is arranged on the surface of the operation portion 16, and the LED is made to emit light during the heating operation. In addition, the cooker main body 1 is also provided with a voice notification unit (not shown) having a voice synthesizer and a speaker.

A driving circuit 36 receives a command signal from the control device 90 and supplies a signal (driving power) for starting and stopping the operation of the cooling fan 46 to the cooling fan 46 . 46M is a fan motor.

FIG. 12 is a schematic plan view of the first plate 11 on which the square bread 30a according to Embodiment 1 of the present invention is placed. FIG. 13 is a schematic plan view of the first plate 11 on which the mountain-shaped bread 30b according to Embodiment 1 of the present invention is placed. FIG. 14 is a schematic diagram showing the circuit configuration of the energization range switching device 60 according to Embodiment 1 of the present invention.

As shown in FIGS. 12 to 14, the bottom surface heating device 12 uses a planar heater in which two electric zones 12H1 and 12H2 are superimposed on the entire mica plate as an electrical insulating material.
The two electric zones 12H1 and 12H2 are arranged in a belt shape along one direction on the surface of the mica plate. The wiring patterns of the two electric heating zones 12H1 and 12H2 are devised so as to uniformly heat the first plate 11, especially the entire first heating surface 11U.

Similarly, although not shown, the upper surface heating device 21 uses a planar heater in which two electric zones 21H1 and 21H2 are superimposed on the entire mica plate as an electrical insulating material.
The electric zones 21H1 and 21H2 are arranged in strips along one direction on the surface of the mica plate.

12 and 13 show the electric zones 12H1 and 12H2 of the bottom heating device 12, the electric zones 21H1 and 21H2 of the top heating device 21 have the same configuration.

The electric zones 21H1 and 21H2 of the top surface heating device 21 are provided at positions corresponding to the electric zones 12H1 and 12H2 of the bottom heating device 12 when viewed in the vertical direction. That is, the electric heat zones 12H1 and 12H2 that heat the bread from below and the electric heat zones 21H1 and 21H2 that heat the bread from above have the same projected area when viewed in the vertical direction. For example, if the range where the electric zones 21H1 and 21H2 of the top surface heating device 23 are provided is 16 cm in the vertical direction (front-rear direction) and 12 cm in the horizontal direction (width), the electric zones 12H1 and 12H2 of the bottom heating device 12 is also 16 cm x 12 cm in size.
In this manner, the total four electric heating zones 12H1, 12H2, 21H1, and 21H2 are vertically overlapped when viewed from above.

When the electric heating zones 12H1 and 12H2 arranged on the surface of the first plate 11 are arranged at uniform intervals (wiring density), the heat concentrates in the central part of the first plate 11. A temperature difference is likely to occur between the central portion and the outer portion (peripheral edge portion) of the plate 11 . If there is a temperature difference between the central portion and the outer portion of the first plate 11, when the food 30 is heated, only the central portion is darkened, resulting in uneven baking. Therefore, by widening the arrangement interval of the electric heating zones 12H1 and 12H2 in the central portion of the first plate 11 and narrowing it in the peripheral portion, the temperature difference between the central portion and the peripheral portion is less likely to occur. It is possible to reduce uneven baking when heating.

Next, FIG. 14 will be described.
The conducting range switching device 60 has a first switching section 61 and a second switching section 62 . One pair of the first switching unit 61 and the second switching unit 62 are provided for each of the bottom surface heating device 12 and the top surface heating device 21 .

As shown in FIGS. 12 and 14, the bottom surface heating device 12 is composed of a first heating section 12a and a second heating section 12b. When the first switching section 61 is turned on, only the first heating section 12a is energized, and when the second switching section 62 is turned on, the first heating section 12a and the second heating section 12b are energized.

In other words, when the first switching unit 61 is turned on, the one electric zone 12H1 is energized so as to heat only the first heating unit 12a. Also, when the second switching unit 62 is turned on, the two electric fields 12H1 and 12H2 are all energized.

Although not shown, the upper surface heating device 21 is composed of a first heating section and a second heating section. When the first switching section 61 is turned ON, only the first heating section is energized, and when the second switching section 62 is turned ON, the first heating section 12a and the second heating section are energized. The switching principle of this heating area is the same as that of the bottom surface heating device 12 .

The control device 90 turns ON or OFF the first switching portion 61 and the second switching portion 62 of the two energization range switching devices 60 according to the "size" of the object to be heated 30 set by the size setting operation section 16D. switch. By doing so, the energization ranges of the bottom heating device 12 and the top heating device 21 are switched, and the heating ranges of the first heating surface 11U and the second heating surface 28U in the heating chamber 31 are changed.

The heating cooker 100 according to Embodiment 1 is provided with one bottom surface heating device 12, and the bottom surface heating device 12 is composed of one planar heater (two electric zones 12H1 and 12H2). However, it is not limited to this. For example, FIG. 15 shows a modification according to Embodiment 1 of the present invention. FIG. 15 is a schematic plan view of the first plate 11 on which the square bread 30a is placed.

As shown in FIG. 15, the heating cooker 100 includes a plurality of bottom surface heating devices 12, and an energization range switching device 60 switches whether or not to energize the electric zones 12H1 and 12H2 of each bottom surface heating device 12. good too. Similarly, with respect to the top surface heating device 21, the heating cooker 100 is provided with the top surface heating device 21 composed of a plurality of planar heaters, and the electric range switching device 60 switches the planar heater (2) of each top surface heating device 21. It may be configured to switch between the presence and absence of energization of the two electric zones 21H1 and 21H2).

The heating cooker 100 according to Embodiment 1 includes one bottom surface heating device 12, and the bottom surface heating device 12 is composed of a plurality of planar heaters (electric zones 12H1 and 12H2). It doesn't have to be. As shown in FIG. 15, the heating cooker 100 includes a bottom surface heating device 12 comprising a plurality of planar heaters 12H1 and 12H2, and each planar heater of the bottom surface heating device 12 (the electric zone 12H1 , 12H2) may be configured to switch between energization and non-energization.

Similarly, the upper surface heating device 21 may be composed of a plurality of planar heaters, and the energization range switching device 60 may be configured to switch whether or not to energize each planar heater.

Next, cooking of the food to be cooked 30 by the heating cooker 100 according to Embodiment 1 will be described.
FIG. 16 is a flow chart showing operation steps of the control device 90 . FIG. 17 is a flow chart showing the operation of "correction processing" in the operation steps of FIG.

A case where the user bakes bread using the heating cooker 100 will be described below as an example.
First, hold the power plug 96, pull out the power cord (not shown) from the cord reel 91, and connect the power plug 96 to the connection port of the commercial AC power supply.

Then, the controller 90 recognizes that the commercial AC power is supplied to the power supply circuit (not shown) mounted on the power supply board 114 . Then, the notification unit 35 is activated (step S1). In this case, the control device 90 notifies, for example, to perform voice guidance such as "Place the bread or the like on the heating plate (the first plate 11) and set the cooking conditions." A command signal may be issued to the unit 35 .

Next, the control device 90 determines whether the lid body 2 is closed (S2). If the cover 2 is left open, the process proceeds to step S3, and time measurement is started to measure the elapsed time. If the lid body 2 is not closed even after, for example, 3 minutes have passed since the process proceeded to step S3, there is a possibility that preparations for cooking with heat are required for some reason, so the reset is performed once and a long time is taken. In order not to leave the machine unattended for a long period of time, it is notified that the main power supply is forcibly turned off (S5), and the series of operations is terminated.

On the other hand, when the user closes the lid 2 after placing the food 30 such as bread on the first plate 11, it is determined in step S2 that the lid 2 has been closed. Then, the control device 90 next checks whether there is an abnormality in itself. For example, at this stage, the temperature detection device 99 is requested to provide the latest measurement data.

For example, when temperature measurement information indicating that the internal temperature of the main body case 1C is abnormally high is provided from the temperature detection device 99, it is determined that there is an abnormality (step S6), the process proceeds to step S14, and the heating operation is started. The notification unit 35 notifies that the operation will be stopped without stopping, and the main power source is forcibly cut off to end the operation.

If it is determined that there is no abnormality in step S6, the process proceeds to next step S7.
Next, the user sets the "heating mode" according to the type of the object to be heated 30 to be cooked using the mode switching button 16a.

Also, the user arbitrarily sets the "brown color" of the food 30 using the browning adjustment dial 16b.

Further, the user sets the "size" according to the size of the food 30 to be cooked using the size setting operation section 16d. After that, the user presses the cooking start button 16c provided on the operation unit 16 to command the start of heating. When the user's input is completed in step S7, the control device 90 sends a command signal to start heating to the bottom heating device 12 and the top heating device 21 to start heating.

Although the “size” of the food 30 may be set before placing the food 30 on the first plate 11, the cooking start button 16c may be pressed while the lid 2 is open. Even if it is pressed, the command to start heating is not issued from the control device 90 . This is because the controller 90 recognizes whether or not the lid 2 is open based on the signal from the lid open/close detection device 97 described above. This prevents the heat cooking operation from being started while the lid body 2 is open, and realizes the heat cooker 100 with high safety.

When the cooking start button 16c is pressed and the control device 90 receives a "cooking start command signal" from the operation board 17, the control device 90 starts energizing the bottom heating device 12 and the top heating device 21 (step S8), controlling them based on the "heating mode", "browning" and "size" set by the user.

When the "size" selected by the size setting operation section 15C designates "square bread", the control device 90 turns on both the two first switching sections 61, and turns on the two second switching sections 62. are both turned off, and energization of the bottom surface heating device 12 and the top surface heating device 21 is started. By doing so, the heating range becomes a size corresponding to the rectangular bread 30a.

Further, when the “size” selected by the size setting operation unit 16D is “mountain-shaped bread”, the control device 90 turns off both the two first switching units 61 and turns on both the two second switching units 62. Then, energization to the bottom surface heating device 12 and the top surface heating device 21 is started. By doing so, the heating range becomes a size corresponding to the mountain-shaped bread 30b. That is, the electric heating zones 12H1 and 12H2 covering the entire rectangular area larger than the "square bread" start heating at the same time.

In this way, by selecting "square bread" or "mountain bread" in the size setting operation section 16D, the heating range corresponding to those sizes is determined. In other words, unnecessary power consumption during cooking can be reduced by switching the energization range of the bottom heating device 12 and the top heating device 21 according to the size of the object 30 to be cooked, such as "square bread" or "mountain bread". Since it can be suppressed, energy saving can be achieved.

After the power supply to the bottom heating device 12 and the top heating device 21 is started, the control device 90 outputs a signal to control them based on the "size", "heating mode" and "browning color" set by the user. to send. Then, the lower surface (first side surface) 30U of the object to be cooked 30 is directly heated from below by heat conduction from the first plate 11 heated by the bottom surface heating device 12, and the upper surface heating device 21 raises the temperature to a high temperature. The operation of heating the upper surface (second side surface) 30T of the object to be cooked 30 from above by the radiant heat from the entire second plate 28 is centrally controlled.

As the bottom surface of the object to be cooked 30 is heated, water evaporates and the water content decreases. be done. At this time, since the bottom surface of the object to be cooked 30 is in close contact with the first heating surface 11U of the first plate 11, the evaporated moisture flows from the bottom surface of the object to be cooked 30, which is an air-impermeable structure, to the outside (heating surface). It is difficult to be discharged to the outside of the chamber 31), and moves to the inside of the food 30 to be cooked. That is, moisture does not permeate the first plate 11 and diffuse to the outside of the heating chamber 31 . Thus, it is significant that the first plate 11 is a "non-breathable structure".

On the other hand, as the heating of the upper surface of the food 30 progresses, moisture evaporates and the water content decreases. is formed. At this time, the evaporated moisture is less likely to be discharged from the upper surface of the food 30 to the outside (outside the heating chamber 31), and moves into the food 30 to be cooked. That is, the evaporated moisture penetrates the second heating surface 28U of the second plate 28 and the side walls 20B, 20F, 20L, and 20R of the inner housing 20 and actively diffuses to the outside of the heating chamber 31, or forcibly diffused.

Moisture released from the upper surface of the food to be cooked 30 is confined in the heating chamber 31 with a high airtightness. The object to be cooked 30 is heated in the heating chamber 31, which is a high-humidity sealed space filled with moisture, and even if the heating progresses, the moisture is less likely to be discharged from the object to be cooked 30 to the outside. Water discharged from the object 30 to the outside can be suppressed. Therefore, in this heating cooker 100, when the object 30 to be cooked is bread, the bread can be baked in a state in which moisture is retained inside.

In addition, the heating cooker 100 heats the object to be cooked 30 placed on the first plate 11 from below by heat conduction from the first plate 11, and radiant heat from the entire second plate 28. Heat from above by Therefore, when the object to be cooked 30 is a loaf of bread, it can be baked in a state with little unevenness.

The control device 90 makes the amount of power supplied to the top surface heating device 21 during cooking larger than the amount of power supplied to the bottom surface heating device 12 . This is because, when the amount of electric power supplied to the top surface heating device 21 and the amount of electric power supplied to the bottom surface heating device 12 are the same, the heating by heat conduction from the first plate 11 is higher than that from the second plate 28. This is because the heat is more easily transmitted to the object 30 to be heated than by heating by radiant heat, and the object 30 to be cooked is more likely to be burnt.

As a method of making the amount of power supplied to the top surface heating device 21 during cooking larger than the amount of power supplied to the bottom surface heating device 12, for example, the energizing time of the top surface heating unit 21 and the bottom surface heating unit 12 are made the same, The power supplied to the top surface heating device 21 may be larger than the power supplied to the bottom surface heating device 12 .

Also, the power supplied to the top surface heating device 21 and the bottom surface heating device 12 may be the same, and the power supply time to the top surface heating device 21 may be longer than the power supply time to the bottom surface heating device 12 . Furthermore, by intermittently turning on and off the power supply to the top surface heating device 21 or the bottom surface heating device 12 , an average power determined by the on/off duty ratio is supplied to the bottom surface heating device 12 . It may be larger than the average power determined by the ON/OFF duty ratio to be supplied.

After the heating operation is started, the control device 90 monitors the wall surface temperature of the heating chamber 31 by the temperature detection device 99, and also monitors the temperature of the first plate (bottom plate) and the ceiling plate (second plate) of the heating chamber 31. 2 plate) 28 is also measured repeatedly at regular time intervals. For example, the temperature is measured at intervals of several seconds.

If it is determined that there is no abnormality in step S9, the process proceeds to next step S10.
Step S10 is a step of determining whether or not a “corrective action” such as operating the cooling fan 46 is necessary.

As shown in FIG. 16, the need for correction processing is determined mainly from three viewpoints.
(1) Specific condition 1: Exceeding the prescribed temperature.
(2) Specific condition 2: Exceeding the specified number of times of cooking.
(3) Specific condition 3: Exceeding the prescribed heat cooking cumulative time.

If any one of the above specific conditions 1 to 3 is satisfied (matched = Yes), the process proceeds to step S15 to shift to a corrective processing program.

Specific condition 1 (exceeding the specified temperature)
For example, it is estimated whether the temperature of the lid body 2 is abnormally high. This is determined by the controller 90 based on temperature data measured by the first temperature sensor 112A and the second temperature sensor 112B. For example, the relationship between the temperature detected by the first temperature sensor 112A and the actual temperature of the lid case 2C may be grasped from preliminary experimental data, etc., and stored in the storage unit 95 of the control device 90 as a database. In this way, the controller 90 can estimate the surface temperature of the lid case 2C from the temperature detected by the first temperature sensor 112A.

Specific condition 2 (Exceeding the specified number of times of cooking)
For example, it can be realized by counting the number of times of step S8 and determining whether or not the number of times exceeds 9 consecutively (for example, in 30 minutes). In addition, it is not a simple number of times, but a weighted value based on the set "size", "heating mode" and "browning color" (for example, 1 point for light browning, 2 points for normal, 3 points for dark browning, etc.) condition) may be used for counting. By doing so, it is possible to set an accurate criterion even when the power amount and the control temperature differ depending on the set conditions such as "size", "heating mode" and "brown color".

Specific condition 3 (Exceeding the prescribed heat cooking cumulative time)
For example, it can be realized by counting the elapsed time from step S8 to step S12 each time and accumulating it in the storage unit 95. FIG. For example, it is to determine whether the accumulated time exceeds 30 minutes. It should be noted that instead of the cooking time itself, the time during which the top surface heating device 21 or the bottom surface heating device 12 is energized may be counted.

Incidentally, the above specific conditions 1 to 3 may be appropriately combined. For example, the continuous heating time from steps S8 to S12 is accumulated each time cooking is performed. In this case, the determination program may be such that the number of times of heating and the heating time are not counted (the past data of the number of times of heating and the heating time are deleted). For example, when the temperature of the heating chamber 31 returns to the state before the start of heating after 5 minutes of rest, such a change is possible.

In step S10, if the determination is "No" because the specific condition is not satisfied, it is a case in which it is determined that normal operation is sufficient. In this case, the process proceeds to step S11. On the other hand, if step S10 is "Yes", the process advances to step S15, and a predetermined corrective action is started.

One example of corrective action is shown in FIG. First, in the first step SP1, the operation of the cooling fan 46 is started. As a result, the cooling fan 46 sucks fresh air from the outside through the air intake hole 48 and supplies cooling air to the lid body 2 via the duct 47 and the ventilation hole 9H provided near the hinge portion 19. Supply inside. As a result, the cooling air CF flows through the internal space of the lid 2, particularly the sixth gap G6. The hot air remaining around and above the heating chamber 31 can be discharged into the room through the exhaust holes 49A of the exhaust cover 49. As shown in FIG.

When the lid 2 is opened after step SP1, the lid opening/closing detection device 97 detects the opening of the lid 2 and transmits a lid opening signal to the control device 90. FIG. Therefore, in step SP2, it is determined that the cover is open, and the cooling fan 46 is immediately stopped (SP3). Then, the heating and cooking operation is terminated in the middle.

If the lid 2 is still closed, the process proceeds to step S11, where it is determined whether or not the cooking time set by the control device 90 has arrived. That is, steps S9 to S11 are repeated at regular time intervals. After the heating progresses and the temperature of the heating chamber 31 exceeds a predetermined value, the timing of temperature measurement by the temperature detection device 99 may be shortened.

When the specified time has elapsed, the process proceeds from step S11 to step S12, heating by the bottom surface heating device 12 and the top surface heating device 21 is stopped, and the operation of the cooling fan 46 is also stopped.

In the next step S13, the control device 90 causes the storage unit 95 to store data relating to the series of operations from steps S8 to S12 as heating history information each time. In other words, the heating history information is thus accumulated in time series in the storage unit 95, and can be read out by the control device 90 as necessary. If the storage unit 95 for storing the history information is composed of a non-volatile memory such as an EEPROM or a flash microcomputer, and the history information is referred to when the power is turned on, the user can pull out the power plug once after using the power supply. is no longer supplied, the control device 90 can control the cooling fan 46 when it is to be used again.

Finally, the notification unit 35 notifies that the cooking has ended (step S14). After a certain period of time (for example, 10 minutes) has passed in this step S14, the control device 90 automatically cuts off the main power supply. When the main power supply is cut off, even if the power plug 96 is connected to the commercial power supply, even if the lid body 2 is opened or closed, the cooking cannot be started. and press the cooking start button 16c. The cooling fan 46 is configured to operate when the temperature data measured by the first temperature sensor 112A and the second temperature sensor 112B reaches or exceeds a predetermined temperature, and operate until the temperature drops below the predetermined temperature. Alternatively, the control specifications of the cooling fan 46 can be designed appropriately. In this configuration as well, if the history information and the temperature data measured by the first temperature sensor 112A and the second temperature sensor 112B are referred to when the power is turned on, the power will be supplied after the user pulls out the power plug once after use. Even if it runs out, it can be cooled by the cooling fan 46 immediately after the power is turned on even when it is used again.

As is clear from the above description, the control device 90 of the heating cooker 100 according to Embodiment 1 controls energization of the bottom heating device 12 and the top heating device 21 after starting cooking. The heat conduction from the first plate 11 controls the operation of heating the food 30 from below, and the radiation heat from the second plate 28 controls the operation of heating the food 30 from above. is. Then, according to the size of the object 30 to be cooked designated by the user, the energization range of the bottom heating device 12 and the top heating device 21 can be determined.

In the heating cooker 100 according to Embodiment 1, the upper surface portion of the heating cooker body 1 around the heating chamber 31 is a flat overlapping surface P1 having a predetermined width WP as shown in FIG. On the other hand, the lower surface of the peripheral portion of the lid body 2 also has a superimposed surface P2 with a width corresponding to the superimposed surface P1.

When the lid body 2 is closed, the polymerization P1 and the polymerization surface P2 are in close contact with each other, or even if a gap is formed between them, the size of the gap is very small. Furthermore, in order to improve the airtightness of such overlapping portions, both overlapping surfaces P1 and P2 may be provided with ridges for a labyrinth structure and grooves into which the ridges are inserted. For example, if the ridges and grooves are formed in a single row or a plurality of rows in an annular manner over the entire overlapping surfaces P1 and P2 so as to surround the front, rear, right, and left sides of the first plate 11, the airtightness can be further improved. .

Summary of Embodiment 1.
The heating cooker 100 according to Embodiment 1 implements the first invention with the following specific configuration. i.e.
A heating cooker main body 1 and a lid body 2 supported by the heating cooker main body 1 via a support mechanism 3 so as to be openable and closable,
When the lid 2 is closed, a heating chamber 31 is defined between the cooker main body 1 and the lid 2,
The cooker main body 1 includes a first heating surface 11U having an air-impermeable structure on which the object to be cooked 30 can be placed horizontally, a bottom heating device 12 for heating the first heating surface 11U from below, with
The lid body 2 has a non-air-permeable second heating surface 11U facing the food 30 with a gap therebetween, which is located on the opposite side of the first heating surface 11U with the food 30 interposed therebetween. and a top surface heating device 21 that heats the second heating surface 28U from above,
A cooling fan 46 for supplying cooling air introduced from the outside to the space outside the heating chamber 31 is arranged in the heating cooker main body 1 .

According to the configuration of the first embodiment, when the object to be heated is bread, the bread can be baked in a state in which the moisture inside is maintained.

In addition, since cooling air is supplied from the cooling fan 46 using the support mechanism 3 that connects the cooker main body 1 and the lid 2, the overheating state can be prevented without complicating the configuration. The heating cooker 100 which can avoid is provided. For this reason, it is possible to provide a highly safe heating cooker that reduces failures due to overheating.

Furthermore, the cooling air CF generated by the cooling fan 46 sucking air into the main body case 1C is supplied to the inside of the lid 2 using the communication hole 9H of the support base 9 . As shown in FIGS. 2, 5 and 6, when the lid body 2 is closed, the wall of the hinge case 18 is located immediately beside the communication hole 9H, so that the communication hole 9H can be opened from below. The cooling air CF passing through is guided inside the lid body 2 . In other words, it hardly reaches the lid 2 and leaks to the outside immediately after passing through the communication hole 9H. Even if it leaks, it is a small amount and does not affect the cooling effect of the lid body 2 .

According to the configuration of the first embodiment, when the object to be heated is bread, the bread can be baked in a state in which the moisture inside is maintained.

In addition, since cooling air is supplied from the cooling fan 46 using the support mechanism 3 that connects the cooker main body 1 and the lid 2, the overheating state can be prevented without complicating the configuration. The heating cooker 100 which can avoid is provided. For this reason, it is possible to provide a highly safe heating cooker that reduces failures due to overheating.

5 and 6, the communication hole 9H is exposed to the front of the hinge case 18 not only when the lid 2 is closed but also when the lid 2 is opened to the maximum extent. no. In other words, since the communication port 9H is always located at a place where it cannot be seen by the user and cannot be touched with a finger or the like, aesthetic appearance, safety, and cleanability are not impaired.

Heating cooker 100 according to Embodiment 1 had the following specific configuration. i.e.
A heating cooker main body 1 and a lid body 2 supported by the heating cooker main body 1 via a support mechanism 3 so as to be openable and closable,
When the lid 2 is closed, a heating chamber 31 is defined between the cooker main body 1 and the lid 2,
The cooker main body 1 includes a first plate 11, which is a non-air-permeable structure extending in the horizontal direction on which an object to be cooked 30 can be placed horizontally, and the first plate 11 is mounted from below. A bottom heating device (first heating device) 12 for heating,
The lid body 2 has a second non-air-permeable structure located on the side opposite to the first plate 11 with the food 30 to be cooked therebetween and facing the food 30 with a gap therebetween. It has a plate 28 and a top surface heating device (second heating device) 21 that heats the second plate 28 from above,
Inside the heating cooker main body 1, cooling air CF introduced from the outside of the heating cooker main body 1 to the space outside the heating chamber 31 (fourth gap G4 and sixth gap G6) is provided via the inside of the support mechanism 3, a cooling fan 46 is arranged,
Furthermore, a control device 90 that controls energization of the first heating device 12, the second heating device 21, and the cooling fan 46, and an input operation unit 15 that gives a cooking instruction to the control device 90, prepared,
The control device 90 performs corrective processing to start the operation of the cooling fan 46 when a predetermined specific condition is satisfied during the heating operation by the first heating device 12 and the second heating device 21. It is a configuration characterized by having a program of

Furthermore, the heating cooker 100 according to Embodiment 1 has a characteristic configuration as follows.
(1) Feature 1:
A heating cooker body 1 having a first heating surface 11U on which an object to be heated 30 is placed is exposed on the upper surface;
A lid body 2 arranged to cover the upper surface of the heating cooker main body 1 so as to be openable and closable, and having a second heating surface 28U exposed on the lower surface,
the first heating surface and the second heating surface are impermeable structures;
When the upper surface of the main body 1 of the heating cooker is closed with the lid 2, the first heating surface 11U and the second heating surface 28U face each other from above and below. A heating chamber 31 having a structure capable of accommodating and blocking air circulation from the outside (by the sealing material 25, the labyrinth structure, the first overlapping surface P1, the second overlapping surface P2, etc.) is formed,
The second heating surface 28U constitutes the ceiling surface of the heating chamber 31 and radiates radiant heat toward the first heating surface 11U,
The first heating surface 11U is continuous with an inclined surface 11B for regulating the placement position of the food 30 in the horizontal direction outside the outermost peripheral edge of the first heating surface 11U, and constitutes the bottom surface of the heating chamber 31. It is a heating cooker characterized by that there is.
With this configuration, the inclined surface 11B clarifies the placement position of the food to be cooked 30 such as a loaf of bread, thereby improving the user's convenience.

(2) Feature 2:
The inclined surface 11B is formed at the same inclination angle (for example, an elevation angle of 45 degrees) in the front-rear direction and the left-right direction from the central portion in the front-rear and left-right directions of the flat portion 11C functioning as the first heating surface 11U. The heating cooker according to feature 1.

(3) Feature 3:
The heating according to feature 1, wherein the first heating surface 11U and the inclined surface 11B are composed of a single metal plate, and the first heating surface 11U is a single flat surface 11C as a whole. Cooking device.

(4) Feature 4:
When the lid body 2 is closed, the second heating surface 28U is close to the upper surface (second side surface) 30T of the object 30 to be cooked through a gap of height H1. The heating chamber 31 is formed by at least one of a labyrinth structure and a sealing material 25 arranged in the overlapping portions (first and second overlapping surfaces P1 and P2) of the peripheral portion of the lid 2 and the upper portion of the cooker body 1. The heating cooker according to any one of features 1 to 3, which is a sealed space.

(5) Feature 5:
The lid body 2 has a lid body case 2C that constitutes its outer shell,
The heating according to any one of features 1 to 4, wherein inside the lid 2, a gap G6 is formed between the second plate 28 and the inner wall surface of the lid case 2C. Cooking device.

(6) Feature 6:
The lid body 2 has a lid body case 2A that constitutes its outer shell,
The heating cooker according to any one of features 1 to 4, wherein a lid frame 29 that forms a gap G3 between itself and the inner wall surface of the lid case 2C is provided inside the lid 2. .

(7) Feature 7:
The lid body 2 has a lid body case 2C that constitutes its outer shell,
Inside the lid body 2, a gap G3 is formed between an inner housing 20 that serves as an outer shell of the heating chamber 31 and an inner wall surface of the lid case 2C around the inner housing 20. provided with a lid frame 29 for
According to any one of features 1 to 4, the lid frame 29 forms a superimposed surface (second superimposed surface P2) facing the cooker main body 1 when the lid body 2 is closed. heating cooker.

Embodiment 2.
Next, a heating cooker 100 according to Embodiment 2 of the present invention will be described with reference to FIGS. 18 and 19. FIG. FIG. 18 is a vertical cross-sectional view showing a cooking device according to Embodiment 2 of the present invention with the lid body closed. 19 is a flow chart showing the control operation of the heating cooker of FIG. 18. FIG. In addition, the same reference numerals are given to the same or corresponding parts as those in the first embodiment, and overlapping explanations are appropriately omitted.

In FIG. 18, 46 is a cooling fan installed at a position closer to the front of the heating cooker main body 1 . The cooling fan 46 is a multi-blade fan in which a rotary shaft 46B extends horizontally and rotary blades 46F rotate about the rotary shaft 46B. The cooling fan 46 draws in colder air, and the heating cooker 1 is designed so that the ambient temperature of the cooling fan 46 does not rise even if cooling cannot be performed because the power plug is pulled out after cooking. placed inside.

A cylindrical duct 47 is connected to the outlet of the cooling fan 46 . The upper end opening of this duct 47 is in close contact with the lower surface of the support frame 45 . 45H is a ventilation hole formed so as to vertically penetrate the support frame 45 .

The duct 47 has a "tapered" shape with a diameter that decreases toward its upper end. An outlet of the fan case 46C of the cooling fan 46 is connected to the lower end of the duct 47. As shown in FIG.

A through hole 47H is formed in a part of the bottom surface of the duct 47. As shown in FIG. In this Embodiment 1, the through hole 47H is formed near the outlet of the cooling fan 46 .
A drain pipe 38 has an upper end opening connected to the outside of the through-hole 47H, and is installed vertically up to a drain hole 39 formed in the bottom wall surface of the main body case 1C.

43 is a damper (shutter) that rotates by a constant angle around a fulcrum 43A. This damper is intended to prevent the cooling fan 46 from being exposed to the liquid that has entered through the vent hole 45, and may be one that is always closed by the force of a spring or the like, or the damper itself has its own elasticity. It may be something that is closed in terms of sex.

The damper 43 is configured to block the through hole 47H leading to the drain hole 39 when the cooling fan 46 operates, and is configured so that the cooling air does not leak from the drain hole 39 when the cooling fan 46 operates. there is

On the other hand, when the cooling fan 46 is stopped, the damper 43 closes the cooling fan side, and the liquid that has entered from the ventilation hole 45 does not splash on the cooling fan 46 and is discharged from the drain hole 39 through the through hole 47H. drained.

The damper 43 may be configured to block the drain hole 39. With such a configuration, it is possible to prevent the infiltrated liquid from splashing on the cooling fan 46 even when the cooling fan 46 is in operation. In this configuration, when water drips from the through-hole 47H, when the amount of water increases, it is opened by the weight of the water and drained, or a sensor is provided to detect the presence of water. Alternatively, when water accumulates in the drain pipe 38, the damper 43 may be forcibly opened by electromagnetic power.

Moreover, since the diameters of the through hole 47 and the drain hole 39 are small, even if part of the air supplied from the cooling fan 46 leaks from the through hole 47, the cooling function of the lid 2 is not greatly impaired.

Reference numeral 29 denotes a lid frame fixed to the rim of the bottom opening of the lid body 2, and has a substantially circular (annular) planar shape. However, it is not provided in the portion of the hinge case 18 .
A communicating hole 29H is formed in the lid frame 29. As shown in FIG. The position of this communication hole 29H is right above the vent hole 45H.

Reference numeral 37 denotes a guide cylinder, which is entirely made of heat-resistant plastic or metal. This guide tube is pipe-shaped with both upper and lower surfaces open. This guide cylinder is placed in close contact with the rim portion of the communication hole 29H.

Numeral 44 denotes an exhaust hole formed in the upper part of the rear surface (rear wall surface) of the lid case 2C.

With the above configuration, the cooling air CF supplied from the cooling fan 46 to the duct 47 passes through the communication hole 29H and is pushed into the guide tube 37 as shown in FIG. As shown, it is delivered to near the bottom of the exhaust cover 49 . As a result, the front portion of the lid case 2C, which is particularly close to the handle portion 26, is positively cooled.

Also, the air in the sixth gap G6 and the fourth gap G4 formed inside the lid body 2 receives heat from the front and rear heating chambers 31 and rises in temperature. By the way, since the cooling air CF is supplied to the front side of the lid 2 through the guide cylinder 37, the air in the rear part of the lid 2 is discharged to the outside through the exhaust hole 44. It also has a pushing effect. Further, by configuring the opening area of the exhaust hole 49A to be smaller than the opening area of the exhaust hole 44, most of the cooling air CF is discharged from the exhaust hole 44 through the gap inside the lid body 2. Therefore, the inside of the lid 2 can be efficiently cooled.

Since the temperature rise of the entire lid case 2C is suppressed by the above operation, when the user lifts the handle portion 26 or touches the surface of the lid case 2C, the user may feel heat. There is no risk of anxiety. In addition, since the cooling fan 46 is prevented from being splashed by the liquid that has entered through the ventilation hole 45H, failure of the cooling fan 46 can be prevented and reliability is high. In addition, since the cooling fan 46 is not arranged in the lid body 2 but is arranged in the heating cooker main body 1, for example, after finishing cooking once, when moving to another place and using it again, temporarily, Even if the power supply is cut off, the ambient temperature of the cooling fan 46 does not rise significantly, so that the problem of the cooling fan 46 not operating when it is used again can be prevented.

Next, cooking of the food to be cooked 30 by the heating cooker 100 according to the second embodiment will be described.
FIG. 19 is a flow chart showing operation steps of the control device 90 . The same reference numerals are given to the same operations as those described in the first embodiment.

When the user connects the power plug 96 to the connection port of the commercial AC power supply, the controller 90 recognizes that the commercial AC power supply is supplied to the power supply circuit (not shown) mounted on the power supply board 114 . Then, the notification unit 35 is activated (step S1).

Next, the control device 90 determines whether the lid body 2 is closed (S2). If the cover 2 is left open, the process proceeds to step S3, and time measurement is started to measure the elapsed time.

On the other hand, when the user closes the lid 2 after placing the food 30 such as bread on the first plate 11, it is determined in step S2 that the lid 2 has been closed. Then, the control device 90 next checks whether there is an abnormality in itself. For example, at this stage, the temperature detection device 99 is requested to provide the latest measurement data.

For example, when temperature measurement information indicating that the internal temperature of the main body case 1C is abnormally high is provided from the temperature detection device 99, it is determined that there is an abnormality (step S6), the process proceeds to step S14, and the heating operation is started. The notification unit 35 notifies that the operation will be stopped without stopping, and the main power source is forcibly cut off to end the operation.

If it is determined that there is no abnormality in step S6, the process proceeds to next step SA6. This step SA6 is different from the first embodiment.
In this step SA6, since the operation at the time of the previous heat cooking is stored in the storage unit 95 as "heating history information", the heating history information is read.

Next, the user sets the "heating mode" according to the type of the object to be heated 30 to be cooked using the mode switching button 16a. Also, the user arbitrarily sets the "brown color" of the food 30 using the browning adjustment dial 16b.

Further, the user sets the "size" according to the size of the food 30 to be cooked using the size setting operation section 16d. After that, the user presses the cooking start button 16c provided on the operation unit 16 to command the start of heating.
When the user's input is completed in step S7, the control device 90 sends a command signal to start heating to the bottom heating device 12 and the top heating device 21 to start heating.

When the cooking start button 16c is pressed and the control device 90 receives a "cooking start command signal" from the operation board 17, the control device 90 starts energizing the bottom heating device 12 and the top heating device 21 (step S8), controlling them based on the "heating mode", "browning" and "size" set by the user.

When the "size" selected by the size setting operation section 15C designates "square bread", the control device 90 turns on both the two first switching sections 61, and turns on the two second switching sections 62. are both turned off, and energization of the bottom surface heating device 12 and the top surface heating device 21 is started. By doing so, the heating range becomes a size corresponding to the rectangular bread 30a.

Further, when the “size” selected by the size setting operation unit 16D is “mountain-shaped bread”, the control device 90 turns off both the two first switching units 61 and turns on both the two second switching units 62. Then, energization to the bottom surface heating device 12 and the top surface heating device 21 is started. By doing so, the heating range becomes a size corresponding to the mountain-shaped bread 30b. That is, the electric heating zones 12H1 and 12H2 covering the entire rectangular area larger than the "square bread" start heating at the same time.

In this way, by selecting "square bread" or "mountain bread" in the size setting operation section 16D, the heating range corresponding to those sizes is determined. In other words, unnecessary power consumption during cooking can be reduced by switching the energization range of the bottom heating device 12 and the top heating device 21 according to the size of the object 30 to be cooked, such as "square bread" or "mountain bread". Since it can be suppressed, energy saving can be achieved.

After the power supply to the bottom heating device 12 and the top heating device 21 is started, the control device 90 outputs a signal to control them based on the "size", "heating mode" and "browning color" set by the user. to send. Then, the lower surface (first side surface) 30U of the object to be cooked 30 is directly heated from below by heat conduction from the first plate 11 heated by the bottom surface heating device 12, and the upper surface heating device 21 raises the temperature to a high temperature. The operation of heating the upper surface (second side surface) 30T of the object to be cooked 30 from above by the radiant heat from the entire second plate 28 is centrally controlled.

As the top surface of the food 30 is heated, the water content is reduced by evaporation, and when the water content drops below a certain value, a hardened crust layer is formed on the top surface of the food 30. be done. At this time, the evaporated water is discharged from the upper surface of the food 30 to the outside (the inner space of the heating chamber 31) and also moves inside the food 30. As shown in FIG. In this case as well, the evaporated water is transmitted through the second heating surface 28U of the second plate 28 and the side walls 20B, 20F, 20L, and 20R of the inner housing 20, and actively diffuses to the outside of the heating chamber 31. It cannot be spread or spread forcibly.

Moisture discharged from the upper surface of the food 30 to be cooked is confined in the heating chamber 31 with a high degree of airtightness. The object to be cooked 30 is heated in the heating chamber 31, which is a high-humidity sealed space filled with moisture, and even if the heating progresses, the moisture is less likely to be discharged from the object to be cooked 30. You can reduce the amount of water that comes out of the Therefore, in this heating cooker 100, when the object 30 to be cooked is bread, the bread can be baked in a state in which moisture is retained inside.

In addition, the heating cooker 100 heats the object to be cooked 30 placed on the first plate 11 from below by heat conduction from the first plate 11, and radiant heat from the entire second plate 28. Heat from above by Therefore, when the object to be cooked 30 is a loaf of bread, it can be baked in a state with little unevenness.

After the heating operation is started, the control device 90 monitors the wall surface temperature of the heating chamber 31 by the temperature detection device 99, and also monitors the temperature of the first plate (bottom plate) and the ceiling plate (second plate) of the heating chamber 31. 2 plate) 28 is also measured repeatedly at regular time intervals. For example, the temperature is measured at intervals of several seconds.

If it is determined that there is no abnormality in step S9, the process proceeds to next step S10.
Step S10 is a step of determining whether or not a “corrective action” such as operating the cooling fan 46 is necessary.

As described in the first embodiment, in the second embodiment as well, the need for correction processing is determined from three viewpoints.
(1) Condition 1: The specified temperature must be exceeded.
(2) Condition 2: Exceeding the specified number of times of cooking.
(3) Condition 3: Exceeding the stipulated heat cooking accumulated time.

If any one of the above conditions 1 to 3 is satisfied, the process advances to step S15, and shifts to a corrective processing program.

Conditions 1 to 3 are the same as in Embodiment 1, so detailed descriptions are omitted.
In the second embodiment, since the "heating history information" is read out from the storage unit 95 in step SA6, in the condition 2 (whether or not the specified number of times of heating and cooking is exceeded), the number of times in the current heating operation is 1. increase times.

For example, a case will be described in which the condition for not requiring corrective processing is defined as "the number of times of cooking with heat exceeds 8". If heat cooking has been performed eight times up to the previous time, the number of times of heat cooking is eight times in step SA6.

Next, at the stage of step S8, the "number of heat cooking times" is added once. Therefore, in step S10, the number of heat cooking times is nine. Therefore, in step S10, the specific condition (the number of times of cooking with heat exceeds eight times) is satisfied.

Therefore, in step S10, the determination is "Yes". Therefore, the process proceeds to step S15, and a predetermined corrective action is started. The contents of the corrective processing are the same as those described in the first embodiment, so the description is omitted.

In step S15, after the correction process is started, the process proceeds to the next step S16. In this step S16, the control device 90 notifies the user of the contents of the correction process. For example, a voice guide or the like informs the user that "the cooling fan has automatically started operating because the number of times of continuous cooking has exceeded 8 times," so as not to cause unnecessary confusion for the user. Note that even if the power plug 96 is pulled out from the connecting portion of the commercial power supply AC, the storage portion 95 of the control device 90 stores all the cooking steps each time. In other words, the “heating history information” is reliably stored in the storage unit 95 .

Summary of Embodiment 2.
The heating cooker 100 according to Embodiment 2 implements the third invention with the following specific configuration. That is, it is provided with a heating cooker main body 1 and a lid body 2 connected to the heating cooker main body 1 via a support mechanism 3, and the heating cooker main body 1 is in contact with the lower surface of the food 30 to be cooked. Alternatively, the lid body 2 has a first heating surface 11U having a non-air-permeable structure that conducts heat to the object to be cooked and a first heating device 12 that heats the first heating surface. includes a second heating surface 28U having a non-air-permeable structure covering the space above the first heating surface 11U so as to be openable and closable, and a second heating device 21 for heating the second heating surface 28U. The heating cooker main body 1 is provided with a control device 90 that controls the first heating device 12 and the second heating device 21, and when the lid 2 is closed, the first The space above the heating surface 11U is covered with the second heating surface 28U to form a heating chamber 31 for accommodating the object 30 to be cooked, and the controller 90 receives a cooking start command. After that, the first heating device 12 and the second heating device 21 are started to be energized, and the control device 90 controls the first heating device 12 and the second heating device 21 once. The function of limiting the energization time in heat cooking, and the first heating device 12 in the middle of the energization time when the temperature of the heating chamber 31 exceeds the upper limit during one heat cooking and a function of cutting off the power supply to the second heating device 21 (see steps S9 and S12 in FIG. 19), and the control device 90 connects the power plug 96 to the commercial power supply AC. During the period, when the heating cooking is performed a plurality of times for each energization time, and a specific condition (see step S10 in FIG. 19) is satisfied during each heating cooking period, the heating cooker It is configured to transmit an operation start command to a cooling fan 46 built in at least one of the main body 1 and the lid 2.

According to the configuration of the second embodiment, when the object to be heated is a loaf of bread, the loaf of bread can be baked in a state in which the moisture inside is maintained.

In addition, overheating during cooking can be avoided, and when the temperature rises, the cooling fan 46 can automatically start operating to reduce failures due to overheating. Therefore, a cooking device with high safety and reliability can be provided.

In the second embodiment, a passage for the cooling air CF is formed so as to pass through the overlapping surfaces P1 and P2 of the heating cooker main body 1 and the lid 2, and the cooling air is supplied from the cooling fan 46. Therefore, it is possible to provide the heating cooker 100 capable of avoiding an overheated state without complicating the configuration. Therefore, it is possible to reduce the occurrence of failures due to overheating and to provide a highly safe heating cooker.

In addition, a communicating hole 29H and a vent hole 45H are formed in correspondence with the portion where the cooker main body 1 and the lid body 2 face each other, and the cooling air CF flows straight from the main body case 1C side to the lid body case 2C side. Since the air is blown into the air in a targeted manner, it is possible to provide the heating cooker 100 capable of avoiding an overheated state without complicating the configuration. For this reason, it is possible to provide a highly safe heating cooker that reduces failures due to overheating.

Embodiment 3.
Next, a heating cooker 100 according to Embodiment 3 of the present invention will be described with reference to FIGS. 20 to 24. FIG. FIG. 20 is a front view showing the cooking device according to Embodiment 3 of the present invention with the lid body closed. FIG. 21 is a longitudinal sectional view taken along line XX of FIG. 22 is a cross-sectional view showing the front half of the heating cooker of FIG. 20. FIG. FIG. 23 is a longitudinal sectional view taken along the line YY of FIG. 22. FIG. The same or corresponding parts as those in the first and second embodiments are denoted by the same reference numerals, and overlapping descriptions are omitted as appropriate.

As shown in FIG. 21, the third embodiment is characterized in that the cooling air CF of the cooling fan 46 is supplied to the space G3 in front of the heating chamber 31. As shown in FIG.
A duct 47 that guides the cooling air CF is connected to the outlet side of the cooling fan 46 .

A front end portion, which is a terminal end portion of the duct 47 , is connected to the substrate case 64 . That is, the duct 47 penetrates the wall surface of the board case 64 and communicates with the internal space of the duct 47 . The substrate case 64 has a horizontally long box shape with a wide open front side. A circuit board 17 on which an input control circuit (not shown) of the input operation section 16 is mounted is installed vertically inside the board case 64 . The substrate case 64 surrounds the rear (rear surface), upper, lower, left and right surfaces of the circuit substrate 17 in total.

Electric circuit components 63 for the mode setting operating section 16A, the brown setting operating section 16B, the size setting operating section 15C, and the size setting operating section 16D are mounted on the circuit board 17, respectively.
Since a gap is provided between the front side and the rear side (rear side) of the circuit board 17, part of the cooling air CF from the cooling fan 46 passes through the gap.

58 is a notch. A plurality of notches are provided at regular intervals on a leg portion 113 formed in an annular shape on the bottom surface of the main body case 1C. The cutout portion 58 serves as a passage for air sucked into the intake hole 48 .

Reference numeral 65 denotes a circuit board on which the control device 90 is mounted, which is installed horizontally at the rear portion of the main body 1 of the heating cooker. The illustration of the support structure of the control device 90 is omitted.

A heat insulating material 57 is installed horizontally so as to correspond to the entire bottom surface heating device 12 . The heat insulating material 57 is made of a heat insulating material having excellent electrical and heat insulating properties, such as glass wool.

Furthermore, referring to FIG. 21, the lid body 2 will be described.
In the third embodiment, a plate member corresponding to the ceiling plate (second plate) 28 of the first embodiment is not provided. The ceiling wall surface (ceiling surface 20T) of the inner housing 20 itself serves as a structure that replaces the second plate 28 .

55F is a heat insulating material inserted so as to fill the space G5 on the front side of the heating chamber 31 . The heat insulating material 55F is made of a heat insulating material having excellent electrical and heat insulating properties, such as glass wool. The heat insulating material 55F is installed so as to be in close contact with or as close to the front wall surface 20F of the inner housing 20 as possible.

A heat insulating material 55B is inserted so as to fill the gap G5 on the rear side of the heating chamber 31 . The heat insulating material 55F is made of a heat insulating material having excellent electrical and heat insulating properties, such as glass wool. The heat insulating material 55B is installed so as to be in close contact with or as close to the rear wall surface 20B of the inner housing 20 as possible.

Although not shown, heat insulating materials 55L and 55R similar to the heat insulating materials 55B and 55F are installed on the left and right side surfaces of the heating chamber 31, respectively. For this reason, the heating chamber 31 is surrounded by four heat insulating materials 55B, 55F, 55L, and 55R on the front, rear, left, and right sides thereof.

112C is an excessive temperature sensor, which transmits a predetermined signal to the temperature detection device 99 when a certain temperature is detected.
A temperature sensor 112B installed in the rear portion of the heating chamber 31 measures the temperature for a predetermined period of time or every predetermined period of time, and transmits the measurement data to the control device 90. FIG. However, the overtemperature sensor 112C emits a specific signal when it detects a specific temperature. In other words, the temperature measurement data is not transmitted to the control device 90 for a certain period of time or every predetermined period of time.
A closed space 56 is formed below the upper frame 33 .

Next, FIG. 22 will be described.
FIG. 22 is a horizontally cut cross-sectional view of the front half of the main body 1 of the heating cooker.
Reference numeral 66 denotes a cylindrical body which is adjacent to the left side of the substrate case 64 and extends vertically, and has a square cross-sectional shape as shown in FIG. Reference numeral 67 denotes a cylindrical body which is adjacent to the right side of the substrate case 64 and extends vertically, and has a square cross-sectional shape as shown in FIG.

Tunnel-shaped air passages 69L and 69R are formed in the cylinders 66 and 67 so that the cooling air supplied from the cooling fan 46 to the substrate case 64 can be guided upward.
66L is a through hole. A through hole 64L is formed in the left wall surface of the board case 64 at a position facing the through hole 66L.

67R is a through hole. A through hole 64R is formed in the right wall surface of the board case 64 at a position facing the through hole 67R.

Next, FIG. 23 will be described.
FIG. 23 is a vertical cross-sectional view of the main part taken along line YY of FIG.
The upper end opening of the cylindrical body 67 is connected to the lower surface of the upper frame 33 . 33H is a ventilation hole vertically penetrating the upper frame 33 .

A communication hole 29H is formed in the upper frame 29 at a position directly above the ventilation hole 33H. As shown in FIG. 23, when the lid body 2 is closed, the ventilation passage 69R of the cylindrical body 67 communicates with the internal space of the lid body 2 through the ventilation hole 33H and the communication hole 29H. there is

A cylindrical body 66 adjacent to the left side of the substrate case 64 has the same structure as the cylindrical body 67 and communicates with the internal space of the lid body 2 . Therefore, the cooling air CF from the cooling fan 46 is simultaneously supplied to the inside of the lid 2 on both the left and right sides of the substrate case 64 .

When the cover 2 is opened, the communication hole 29H is exposed on the overlapping surface P2. Therefore, there is a concern that liquid such as water may drip from the communication hole 29H. However, it is cylinders 66 and 67 that are directly below communication hole 29H. Therefore, such a liquid does not flow into the substrate case 64 through the through holes 66L, 67R even if it enters the vertically elongated cylinders 66, 67. As shown in FIG. A damper (not shown) is provided at the bottom of the cylinders 66 and 67 to release the weight of the liquid such as water. is discharged to the outside of the

Next, FIG. 24 will be described.
FIG. 24 is a flow chart showing operation steps of corrective processing of the heating cooker of FIG. The operation program of the control device 90 defines the operation steps shown in FIG.
Corrective processing is started when any one of the various conditions shown in Embodiment 1 is satisfied after the heat cooking is started.

When the operation of the cooling fan 46 is started (step SP1), the cooling air CF is supplied to the inside of the lid body 2 without changing the heating conditions of the bottom heating device 12 and the top heating device 21 for the food 30 to be cooked. be done.

The temperature detector 99 periodically receives a signal from the temperature sensor 112B that directly measures the temperature of the wall surface of the heating chamber 31, and monitors whether the temperature of the heating chamber 31 is within a certain range ( SP2). Then, if it is determined that the measured temperature exceeds the predetermined temperature, step SP3 becomes "Yes", and the process proceeds to the next step SP4.

In step SP4, it is determined whether or not the lid 2 is closed. If the lid open/close detection device 97 detects that the lid 2 is closed, the operation of returning to step SP2 is repeated.

The overtemperature sensor 112C transmits a "specific signal" to the temperature detection device 99 when detecting a specific temperature. Information from the overtemperature sensor 112C is also used for determination in step SP3.

For example, in step SP3, a case where the threshold (temperature) for determining whether to continue the operation of the cooling fan 46 is 65° C. or higher will be described.
Assume that the temperature measured by temperature sensor 112B was 60 degrees Celsius.
On the other hand, when the temperature at which the overtemperature sensor 112C emits the "specific signal" is set to 65° C. and the temperature detection device 99 receives the specific signal, in step SP3, the above Upon receiving the "specific signal" from the overtemperature sensor 112C, a "Yes" determination is made.

On the other hand, in step SP3, if the measured temperature is less than the temperature (65° C.) at which the cooling fan 46 continues to operate, the process proceeds to step SP5, where the cooling fan 46 stops operating.
If the lid 2 is opened during cooking, the determination in step SP4 is "No", so the process proceeds to step SP5, and the cooling fan 46 is stopped.

As described above, in the third embodiment, when the measured temperature of the lid body 2 exceeds the temperature at which the cooling fan 46 starts operating (for example, 65° C.), the cooling fan 46 stops operating. It is started and controlled to lower the temperature of the lid body 2 . The cooling fan 46 continues to operate unless the temperature of the lid body 2 drops below a specified temperature (eg, 65° C.). Moreover, since the operation of the cooling fan 46 is automatically stopped when the temperature drops, power is not wasted.

Embodiment 4.
Next, a heating cooker 100 according to Embodiment 4 of the present invention will be described with reference to FIGS. 25 and 26. FIG. FIG. 25 is a vertical cross-sectional view showing a heating cooker according to Embodiment 4 of the present invention with the lid body closed. 26 is an explanatory diagram of the operation steps of the heating cooker of FIG. 25. FIG. The same or corresponding parts as those in the first to third embodiments are denoted by the same reference numerals, and overlapping descriptions are omitted as appropriate.

As shown in FIG. 25, the fourth embodiment is characterized in that the cooling fan 46 is installed inside the lid body 2 . The cooling fan 46 as shown in the first to third embodiments is not installed inside the cooker main body 1 .

As shown in FIG. 25, one or a plurality of cooling fans 46 composed of axial fans or the like are installed at a position near the ceiling surface of the lid case 2C. An intake port 52, which is an aggregate of small circular or elliptical holes, is formed near the intake port side of the cooling fan 46. As shown in FIG.

A side heater 53 is arranged so as to encircle the front, rear, right and left sides of the inner housing 20, and is composed of a sheathed heater. The side heater 53 is installed for the purpose of compensating for insufficient heating of the upper portion of the heating chamber 31 . That is, as shown in FIG. 25, above the object 30 to be cooked, a gap having a height H1 is secured above the object 30 to be cooked. In this embodiment 4, this H1 is approximately 30 mm to 40 mm. Therefore, the side heater 53 is provided to heat the gap of height H1 from the side as well.

The side heaters 53 are energized in synchronism with the electric zones 21H and 21H2 of the upper surface heating device 21, and the side heaters 53 are not independently energized. That is, the heating start and heating end times of the upper surface heating device 21 and the heating start and heating end times of the side heaters 53 coincide.

54 is an exhaust hole. The exhaust hole 54 is provided on the side opposite to the intake port 52 with the cooling fan 46 interposed therebetween. That is, it is formed near the front side of the lid case 2C, which is farthest from the intake port 52 .

In the fourth embodiment, a plate member corresponding to the ceiling plate (second plate) 28 of the first embodiment is not provided. As in the third embodiment, the ceiling wall surface (ceiling surface 20T) of the inner housing 20 itself serves as a structure that replaces the second plate 28 .

With the above configuration, when the temperature of the inner space of the lid body 2 rises due to the addition of the heat of the side heater 53 during cooking, the cooling fan 46 is operated to cool the air from the intake port 52 to the low temperature outside. Air is introduced, becomes cooling air CF, and is supplied to the exhaust hole 54 side as shown in FIG. As a result, the front portion of the lid case 2C, which is particularly close to the handle portion 26, is cooled.

Also, the air in the sixth gap G6 formed inside the lid 2 and the air in the fourth gap G4 receive heat from the front and rear heating chambers 31 and rise in temperature. Since the cooling air from the cooling fan 46 flows forward from the rear portion, the air existing in the gaps G4 and G6 is also attracted and discharged to the outside through the exhaust holes 54. As shown in FIG.

Since the temperature rise of the entire lid case 2C is suppressed by the above operation, when the user lifts the handle portion 26 or touches the surface of the lid case 2C, the user may feel heat. There is no risk of anxiety.

Next, FIG. 26 will be described. FIG. 26 is an explanatory diagram of the operation steps of the heating cooker 100 of Embodiment 4. FIG. The operating steps shown here are defined by the control program of the control device 90 .

The example shown in FIG. 26 is for a scene in which several pieces (several times) of objects 30 to be cooked, such as bread, are successively heated one by one.
Step ST1 corresponds to step S12 of the first embodiment. The next step ST2 also corresponds to step S13.

As shown in FIG. 26, the first (first) cooking is performed, the power supply to the bottom heating device 12, the top heating device 21, and the side heater 53 is stopped (ST1), and the first cooking history information is displayed. is acquired and stored by the control device 90 (ST2), and finally, the notification unit 35 notifies that the cooking has ended (ST3).

After that, if the power plug 96 is left unplugged, the heating cooker 100 is naturally cooled. After 10 minutes and 1 second, the main power supply is automatically cut off for safety. That is, since heat cooking can be started immediately during this 10-minute period, this period is hereinafter referred to as a "rest period".

By the way, if the second heat cooking is performed immediately after the first heat cooking is completed during the rest period, the heat cooker main body 1 and the lid body 2 will be heated before the temperatures of the heat cooker main body 1 and the lid body 2 are sufficiently lowered. It is assumed that the second heating cooking is ordered.

As shown in FIG. 26, the first (first time) cooking is performed, and after the notification unit 35 notifies (ST3) that the cooking is completed, the cooking start button 16c is pressed again within one minute, for example. (ST4), the control device 90, based on the (latest up to the previous) history information acquired in step ST2, similarly to step S10 shown in FIG. Check the "Cumulative Cooking Time".

And if one of the specific conditions "prescribed cumulative heating time" is "to exceed 15 minutes", add the second heating cooking time to the cumulative heating time until the previous heating cooking, and add 15 minutes Determine if it exceeds It should be noted that the heating and cooking time each time varies slightly depending on the user's input. For example, setting frozen bread automatically lengthens the heating time.

In the control device 90, for example, standard heating times for various "heating modes" are determined. For example, in the case of "ordinary temperature bread", it is determined in advance that one cooking time is two minutes. Therefore, if the user selects the "ordinary temperature bread" heating mode by the stage of step ST4, the second heating cooking time of "2 minutes" is added to the previous accumulated time.

As a result of collecting and calculating such various conditions by the control device 90, it is determined to be either step ST5 or ST10.
If the specific condition (accumulated operating time exceeding 15 minutes) is not satisfied (ST5), the process advances to the start of energization of the heating device (ST6), and the specified time (2 minutes) in the heating mode of "ordinary temperature bread". When , the power supply to the heating device is stopped (ST7), the control device 90 acquires the history information of the cooking with heat (ST8), and notifies the completion of the cooking with heat. Then, it waits for the third cooking start command (ST9).

On the other hand, as a result of receiving the instruction to start cooking, when the specific condition (the cumulative operating time exceeds 15 minutes) is met (ST10), the controller 90 performs a process for prohibiting the start of cooking. (ST11), input by the input operation unit 16 is not accepted. In other words, in step ST10, the start of cooking is prohibited because the "specific condition" of "exceeding 15 minutes" is not satisfied.

Then, the user is notified that cooking cannot be performed (ST12), and the process ends. In the stage immediately after this notification, the main power supply may be forcibly cut off (ST13) to end the process. However, the main power supply may not be cut off, and the main power supply may be cut off after 10 minutes from the time of step ST12, for example, by keeping the apparatus in a standby state for an additional 10 minutes. In addition, if the storage unit 95 for storing the history information is composed of a non-volatile memory such as an EEPROM or a flash microcomputer and configured so that the history information is referred to when the power is turned on, the user can pull out the power plug once after using the power supply. Even if the supply of the heat is stopped, the control device 90 can perform the process of prohibiting the start of cooking when the user tries to use it again.

The heating cooker 100 according to Embodiment 4 implements the second invention with the following specific configuration. i.e.
The heating cooker 100 of Embodiment 4 includes a heating cooker main body 1 and a lid body 2 supported by the heating cooker main body 1 via a support mechanism 3 so as to be openable and closable,
When the lid 2 is closed, a heating chamber 31 is defined between the cooker main body 1 and the lid 2,
The cooker main body 1 includes a first heating surface 11U having an air-impermeable structure on which the object to be cooked 30 can be placed horizontally, and a bottom heating device 21 for heating the first heating surface from below. prepared,
The lid body 2 has a non-air-permeable second heating surface 11U on the side opposite to the first heating surface 11U with the food 30 sandwiched therebetween and facing the food 30 with a gap therebetween. It has a heating surface 20U (the ceiling surface 20T of the inner housing 20) and a top surface heating device 21 that heats the second heating surface 20U from above,
A cooling fan 46 for supplying cooling air introduced from the outside to the space outside the heating chamber 31 is disposed in the lid 2 .

,
Further, the heating cooker 100 of Embodiment 4 is a control device that controls the energization of the first heating device (bottom heating device 12), the second heating device (top heating device 21), and the cooling fan 46. 90, and an input operation unit 16 that gives a cooking command to the control device 90,
The control device 90 collects heating history data by the first heating device (bottom heating device 12) and the second heating device (top heating device 21), and sets specific conditions for operating the cooling fan 46. When (accumulated operation time exceeds 15 minutes), it is configured to have a corrective processing program that restricts execution of heat cooking by the input operation unit 16 .

According to the configuration of the fourth embodiment, when the object to be heated is a loaf of bread, it can be baked in a state in which the moisture inside the loaf of bread is maintained.

In addition, since the cooling fan 46 is provided inside the lid 2, cooling air is introduced from the outside by the cooling fan 46, and the inside of the lid 2 is cooled. can be provided.

Further, the control device 90 collects heating history data by the first heating device (bottom heating device 12) and the second heating device (top heating device 21), and performs heating and cooking by the input operation unit 16. Since the execution of is limited, it is possible to expect an overheating prevention operation that reflects the actual state of cooking in the past.

As above. In this Embodiment 4, it is possible to reduce failures due to overheating and to provide a highly safe heating cooker. Note that the corrective processing program for restricting the execution of heat cooking can also be applied to Embodiment 1, etc., in which the cooling fan 46 is arranged inside the heat cooker main body 1 .

Heating cooker 100 according to Embodiment 4 has the following specific configuration. i.e.
Equipped with a heating cooker main body 1 and a lid body 2 connected to this main body via a support mechanism 3,
The cooker main body 1 includes a bottom plate (first plate) 11 having a non-air-permeable structure that contacts or is close to the lower surface of the food to be cooked 30 and conducts heat to the food to be cooked, and the bottom plate 11. and a bottom heating device (first heating device) 12 for heating,
The lid body 2 includes a ceiling surface of a heating chamber 31 (ceiling surface 20T of the inner housing) having an air-impermeable structure covering the space above the bottom plate 11 so as to be openable and closable, and an upper surface for heating the ceiling surface of the heating chamber 31. A heating device (second heating device) 21,
The heating cooker main body 1 is provided with a control device 90 that controls the bottom heating device 12 and the top heating device 21,
When the lid 2 is closed, the space above the bottom plate 11 is covered by the ceiling surface of the heating chamber, forming a heating chamber 31 for storing the food to be cooked.
After receiving the cooking start command, the control device 90 starts energizing the bottom surface heating device 12 and the top surface heating device 21,
After the energization is started, the bottom plate 11 heats the object to be cooked contained in the heating chamber 31 from below, and the ceiling surface of the heating chamber radiates radiant heat to the object to be cooked 30,
The control device 90 has a function of limiting the energization time for the bottom surface heating device 12 and the top surface heating device 21 in one heat cooking, and the temperature of the heating chamber 30 during one heat cooking period. a function of interrupting the energization of the bottom surface heating device 11 and the top surface heating device 21 at an intermediate stage within the energization time when the upper limit is exceeded;
Furthermore, the control device 90 performs a plurality of times of heat cooking for each energization time while the power plug 96 is connected to the commercial power supply, and prevents overheating during each heat cooking period. When the "specific condition" set for avoidance is satisfied, an operation start command is issued to the cooling fan 46 built in at least one of the main body 1 of the heating cooker and the lid 2. Configuration.

Furthermore, the control device 90 stores an operation program for controlling power supply to the bottom surface heating device 12 and the top surface heating device 21.
In the operation program, the overheating prevention function is such that the integrated value of the energization time for the first heat cooking and the energization time for the bottom surface heating device 12 and the top surface heating device 21 for the second and subsequent heat cooking periods is a limit value. This setting is applied when the

In addition, since the cooling fan 46 is provided inside the lid 2, cooling air is introduced from the outside by the cooling fan 46, and the inside of the lid 2 is cooled. can be provided.

Further, the control device 90 collects heating history data by the first heating device (bottom heating device 12) and the second heating device (top heating device 21), and performs heating and cooking by the input operation unit 16. Since the execution of is limited, it is possible to expect an overheating prevention operation that reflects the actual state of cooking in the past. In this way, it has an overheating prevention function assuming the case where multiple times of heat cooking are performed in succession.

As above. In this Embodiment 4, it is possible to reduce failures due to overheating and to provide a highly safe heating cooker. Note that the corrective processing program for restricting the execution of heat cooking can also be applied to Embodiment 1, etc., in which the cooling fan 46 is arranged inside the heat cooker main body 1 .

Embodiment 5.
Next, a heating cooker according to Embodiment 5 of the present invention will be described with reference to FIGS. 27 to 31. FIG. FIG. 27 is a vertical cross-sectional view showing the heating cooker according to Embodiment 5 of the present invention with the lid body closed. FIG. 28 is a vertical cross-sectional view showing a heating cooker according to Embodiment 5 of the present invention with the lid body opened. FIG. 29 is a schematic vertical cross-sectional view of the main portion of the cooking chamber of the heating cooker according to Embodiment 5 of the present invention, viewed from the front side. FIG. 30 is a schematic plan view of a planar heater in Embodiment 5 of the present invention. 31 is a block diagram showing the configuration of the heating cooker of FIG. 27. FIG. The same reference numerals are given to the same or corresponding configurations as those of the heating cookers described in the first to fourth embodiments, and the description thereof will be omitted as appropriate.

The heating cooker 100 according to Embodiment 5 is configured so that an object 30 to be cooked is inserted into the cooking chamber 31 from directly above and taken out from above.

In FIGS. 27 and 28, 1 is a heating cooker main body, which has a vertically long box shape with a square or rectangular cross-sectional shape. Reference numeral 2 denotes a lid body which is rotatably fixed to the heating cooker main body 1 via a hinge portion 19 .

The hinge portion 19 is fixed to the rear portion of a frame-shaped support frame 45 provided on the upper surface of the heating cooker main body 1 . The support frame is integrally formed entirely of a heat-resistant plastic injection molding material. The entire upper surface of the support frame 45 has one plane, and this plane becomes the first overlapping plane P1.

The lid body 2 has a cross-sectional shape that matches the cross-sectional shape of the heating cooker main body 1 . The lid 2 is integrally formed of a plastic injection molding material and has a large opening over the entire lower surface.

Reference numeral 129 denotes a picture-frame lid frame integrally formed of a heat-resistant plastic injection molding material so as to close the lower opening of the lid 2 . The entire lower surface of the lid frame 129 has one flat surface, and this flat surface becomes the second overlapping surface P2.

An upper case 140 has a second recess 140A with a large opening 140B on its lower surface. The cross-sectional shape of the second recess 140A is a rectangle elongated in the left-right direction. Further, the diameter A1 of the second recess 140A in the front-rear direction is about 40 mm to 50 mm. However, this diameter A1 assumes that the thickness of the object 30 to be cooked is approximately 30 mm, and is designed to be approximately 10 mm to 20 mm larger than the maximum thickness of the object 30 to be cooked.

For example, when the object 30 to be cooked is assumed to have a thickness of about 45 mm, the diameter A1 in the front-rear direction of the second recess 140A is at least about 55 to 65 mm. If this dimension is excessively increased, the internal space (volume) of the heating cooking chamber 31, which will be described later, becomes large, and the time required to raise the temperature of the internal space becomes longer. That is, the heat cooking time becomes long, which is not preferable.

In the fifth embodiment, from the above point of view, the volume VL1 of the cooking chamber 31 is set in the range of 2 to 3 times the maximum volume VL2 obtained from the outer dimensions of the rectangular loaf 30a. be.

The upper case 140 is formed by press-molding a metal plate material having high thermal conductivity such as aluminum. The surface of the upper plate 140 may be flat or may have fine irregularities. The upper plate 140 is coated with paint having high heat resistance and high emissivity. The paint is, for example, silicone-based or fluorine-based heat-resistant paint. The paint may be a ceramic paint.

A flange portion (flange portion) is integrally formed around the opening 140B of the upper case 140 . The flange portion is tightly fixed to the upper surface of the cover frame 129 by screws with an elastic sealing material 145 interposed therebetween.

An operation board 17 is arranged on the inner upper portion of the lid 2 . A touch-type input operation unit 144 is provided on the upper surface of the lid 2, and the user can perform necessary input operations simply by touching it with a finger.

Large gaps G7 are formed in the front, rear, left, right, and upper portions of the upper case 140 inside the lid case 2C that constitutes the lid 2. As shown in FIG. This gap G7 is formed for the purpose of making it difficult for the heat of the upper case 140 to be transmitted to the cover case 2C. In order to further improve the heat insulating property, the space G7 may be filled with a heat insulating material.

A lower case 141 has an opening 141B having the same size as the opening 140B on its upper surface. The interior of the lower case 141 has a first recess 141A communicating with the second recess 140A through the openings 141B and 140B.

The lower case 141 is formed by press-molding a metal plate having high thermal conductivity such as aluminum. The surface of the lower case 141 may be flat or may have fine irregularities. The lower case 141 is coated with paint having high heat resistance and high emissivity. The paint is, for example, silicone-based or fluorine-based heat-resistant paint. The paint may be a ceramic paint.

The cross-sectional shape of the recess 141A is a rectangle elongated in the left-right direction. A diameter A2 of the recess 141A in the front-rear direction is approximately 40 mm to 50 mm. However, the diameter A2 is approximately the same as the diameter A1 of the second recess 140A in the front-rear direction, or several millimeters smaller than it.

As shown in FIG. 27, when bread (sliced bread) having a thickness of 30 mm, for example, is placed in the first recess 141A as the object 30 to be cooked, the front side surface 30F of the bread and the lower case 141 A gap G9 is formed between the front side vertical wall 141F of the .
The size of this gap G9 is several millimeters or less. A gap G8 is also formed between the rear side surface 30B of the bread and the rear vertical wall 141B of the lower case 141, and the size of the gap G8 is several millimeters or less.

A heating chamber 31 is formed by connecting the second recess 140A and the first recess 141A through openings 140B and 141B. H5 is the maximum height dimension of the heating chamber 31; In addition, in FIG. 27, the symbol HD indicates the depth of the recess 141A.

As shown in FIG. 27, when a piece of bread having a length H4 of 125 mm and a width of 125 mm is placed in the heating chamber 31 as sliced rectangular bread 130a, the upper surface of the piece of bread 130a and the ceiling surface of the upper case 140, a gap G10 is secured.

In the heating chamber 31, even when a loaf of bread having a vertical dimension H4 of 160 mm and a width of 125 mm is put in the heating chamber 31 as the sliced mound-shaped loaf 130b, the upper surface of the loaf of bread 130b and the ceiling of the upper case 140 are placed. A gap G10 having a size of about several mm to 10 mm is secured between the surfaces. In other words, the size of the gap G10 is about the same regardless of whether the mountain-shaped bread 130b or the square-shaped bread 130a is inserted.

The maximum height H5 of the heating chamber 31 is designed in consideration of the average size (width=125 mm) of mountain-shaped bread and square-shaped bread. The horizontal dimension (width) of the heating chamber 31 is set several mm to 10 mm larger than the average height of mountain-shaped bread (about 160 mm).

For the reasons described above, in the fifth embodiment, the maximum height H5 of the heating chamber 31 is 170 mm. The depth HD of the concave portion 141A is 110 mm.

When the standard square bread 130a described above is placed in the heating chamber 31, the width dimension H4 of the bread is 125 mm, and the depth HD of the concave portion 141A is 110 mm. 130a protrudes upward from the first overlapping surface P1 by a height H7 of about 15 mm. This projecting portion is convenient for the user to grasp and take out the loaf of bread that has finished cooking. Since there is no need to provide a special pop-up mechanism, the overall configuration can be simplified, which is advantageous in terms of cost. Even when the mountain-shaped bread 130b is placed horizontally in the heating chamber 31, the mountain-shaped bread 130b protrudes upward from the first overlapping surface P1 by a height H7 of about 15 mm.

G11 is a gap formed between the inner surface of the main body case 1C and the rear vertical wall 141B of the lower case 141. As shown in FIG.
G13 is a gap formed between the inner surface of the main body case 1C and the front vertical wall 141F of the lower case 141. As shown in FIG.

As is clear from FIGS. 27 and 28, because the hinge portion 19 is provided, the lower case 141 is biased toward the front side of the center of the main body case 1C in the longitudinal direction. That is, the front gap G13 is narrower than the rear gap G11.

142F is a front side heater as a heating device for heating the front side of the heating chamber 31; The front side heater 142F is attached to the front side of the front side vertical wall 141F of the lower case 141 so as to be in close contact therewith. That is, the front heater 142F corresponds to a "first heating device" that heats the front vertical wall 141F, which serves as a first heating surface.

142B is a rear side heater for heating the rear side of the heating chamber 31 . The rear side heater 142B is attached to the rear side (back side) of the rear side vertical wall 141B of the lower case 141 so as to be in close contact therewith. That is, the rear heater 142B corresponds to a "second heating device" that heats the rear vertical wall 141B serving as a second heating surface.
The two heaters 142B and 142F are electrically connected in series, and the energization is controlled by the controller 90. FIG.

The rear heater 142B and the front heater 142F are planar heaters in which a thin electric heating element (heating wire) is wound around a mica plate. A ceramic heater formed by sandwiching an electric heating element between ceramics may also be used.
In this fifth embodiment, since it is configured in the form of a planar heater, the heating cooker main body 1 can be downsized, and uniform heating is possible for both the front side surface and the rear side surface of the object 30 to be cooked. Therefore, uneven baking can be reduced. Details will be described with reference to FIG.

150 is a temperature detector. The temperature detection part 150 is installed so that the heat detection part at the top is in close contact with the lower surface of the lower case 141 . Therefore, the temperature change of the lower case 141 can be quickly detected. This temperature detection unit 150 is, for example, a contact-type temperature sensor such as a thermistor. Temperature detection data of the temperature detection unit 15 is transmitted to the control device 99 via a temperature detection device (not shown) similar to the temperature detection device 99 of the first embodiment.

A temperature detector 131 is arranged inside the lid 2 . The temperature detection unit 131 is installed at a position near the handle portion 26 of the lid 2 and on the inner surface of the lid case 2C. Therefore, the temperature change of the lid case 2C can be quickly detected. The temperature detection unit 131 is, for example, a contact temperature sensor such as a thermistor. Temperature detection data of the temperature detection unit 131 is transmitted to the control device 99 via a temperature detection device (not shown) similar to the temperature detection device 99 of the first embodiment.

The temperature detection unit 131 is installed inside the lid 2. Since the upper portion of the heating chamber 31 is also present inside the lid 2, the temperature of the heating chamber 31 is detected by the temperature detection unit 131. can be detected. The controller 90 determines whether or not the cooling fan 46 needs to be operated based on temperature detection data from both the temperature detection unit 150 provided below the heating chamber 31 and the temperature detection unit 131 of the lid 2. You can do it.

In FIGS. 27 and 28, 143 is a shielding plate (heat shielding plate) that divides the heating cooker main body 1 vertically below the lower case 141 . The shielding plate 143 is preferably made of, for example, an aluminized steel plate having a high reflectance and a high heat resistance temperature.

The shielding plate 143 serves to protect the controller 90 and the cord reel 91 (not shown) placed in the lower space from being heated by the rear side heater 142B and the front side heater 142F. It is. A heat insulating material 151 is wrapped around the lower case 141 (front, back, left, and right) to suppress heat radiation to the surroundings of the heating chamber 31 .

A cooling fan 46 is installed close to the lower surface of the shield plate (heat shield plate) 143 . 46M is a fan motor. The cooling fan 46 is an axial fan having a rotating shaft 46B (not shown) extending vertically. A large opening (not shown) is formed in the shielding plate 143 at a position corresponding to the cooling fan 46 in order to pass the cooling air blown from the cooling fan 46 .

152 is a communication module (wireless communication unit). This communication module 152 is installed in a space below the shield plate 143 of the heating cooker 1 . Reference numeral 114 denotes a power supply board on which the control device 90 is also mounted.

When the communication module 152 receives a communication command from the control device 90, the communication module 152 wirelessly accesses a home wireless communication device in which the cooker 100 is used, and performs public wireless communication via the wireless communication device. Sends various information to the network (also called "Internet line").

Further, when receiving a communication command from the control device 90 , it receives information from the wireless communication device and transmits the received information to the control device 90 .
If predetermined settings are made in the input operation unit 16 in advance for the control device 90, the operation information of the heating cooker 100 is transmitted from the wireless communication module 152 at any time. Therefore, not only in the home where the cooking device 100 is used, but also in remote areas, the cooking device 100 can be used with a portable wireless communication device (for example, a terminal device called “smartphone”) via a public wireless communication network. operation can be known.

When the heat cooking operation of the heat cooker 100 is started, the wireless communication module 152 transmits "start" and "end" information at least at the start of heat cooking and at the end of heat cooking, respectively. . In addition, when the heating cooking operation is stopped due to some abnormality after it has started, or when the heating cooking operation is restricted by corrective processing or stopped in the middle, the information that can identify them is transmitted as needed. Therefore, even if the user is in a room away from the heating cooker 100 and there are various types of stoppages as described above, the user can update the heating cooker 100 using a mobile wireless communication device such as a smartphone. can know the status. In addition, information can be transmitted from a mobile wireless communication device such as a smartphone during the cooking operation of the heating cooker 100, the transmitted information can be received by the wireless communication module 152, and at least the cooking operation can be completed.

A cylinder 133 guides the cooling air from the cooling fan 46 into the lid 2 . Although not shown, the lid frame 129 and the support frame 45 are formed with ventilation holes penetrating therethrough at positions facing each other. The ventilation holes serve as passages for the cooling air CF supplied from the cooling fan 46 . The cylindrical body 133 is installed right above the ventilation hole of the lid frame 129 .

An exhaust hole (not shown) is formed on the rear side of the lid 2 for discharging the cooling air CF to the outside of the lid case 2C.
An air intake hole (not shown) is formed through the wall surface of the main body case 1</b>C below the shield plate (heat shield plate) 143 . The air intake hole serves as an inlet for air introduced from the outside when the cooling fan 46 is in operation.

FIG. 29 is a schematic vertical cross-sectional view of the main part of the heating chamber 31 of the heating cooker 100 as seen from the front side.
Reference numeral 146 denotes a regulating body attached to the right vertical wall 141R forming the inner wall surface of the heating chamber 31 . 147 is a regulating body attached to the left vertical wall 141L forming the inner wall surface of the heating chamber 31 as well. A plurality of these restricting bodies 146 and 147 are provided separately in the vertical direction of the heating chamber 31, but one may be sufficient.

The regulating bodies 146 and 147 are made of plastic material having heat resistance, but may be made of metal such as aluminum.
148 and 149 are bottom regulating bodies, which are made of the same material as the regulating bodies 146 and 147 described above. As shown in FIG. 29, the bottom regulating bodies 148 and 149 are arranged at the corners of the bottom and left and right side surfaces of the heating chamber 31, respectively.

FIG. 29 shows the square bread 30 a inserted into the heating chamber 31 . As is clear from FIG. 29, when the square loaf 30a is inserted in the correct position, there is a minute gap of about several millimeters between the right end face of the square loaf 30a and the right vertical wall 141R. G12 is formed. Although not shown in FIG. 29, when the mountain-shaped bread 30b is inserted into the heating chamber 31, in addition to the formation of the gap G12, due to the height of the protrusion of the left regulation body 147, Similarly, a minute gap G12 of several millimeters is also formed between the mountain-shaped bread and the left vertical wall 141L.

The regulating bodies 146, 147 and the bottom regulating bodies 148, 149 have the function of regulating the position of the food to be cooked 30 such as bread. These restrictors are partially provided on the left vertical wall 141L and the right vertical wall 141R, and do not divide the heating chamber 31 vertically. Therefore, the hot air that naturally rises from near the bottom of the heating chamber 31 toward the ceiling is not hindered.

Next, FIG. 30 will be described.
FIG. 30 is a schematic diagram schematically showing the front side heater 142F installed in close contact with the front side vertical wall 141F of the lower case 141, and is a side view seen from the front.
The rear side heater 142B is formed symmetrically with the front side heater 142F, so description thereof will be omitted.

In FIG. 30, the range Z1 indicated by the dashed line is the range Z1 corresponding to the square bread 30a, and the range Z2 indicated by the broken line is the range corresponding to the mountain bread 30b. In these two ranges Z1 and Z2, separate electric heating bodies (heating wires) are wound.

In FIG. 30, one front heater 142F is composed of two left and right electric zones 12H1 and 12H2. In both of the two electric zones 12H1 and 12H2, between the upper portion (indicated as “upper” in FIG. 29) and the lower portion (indicated as “lower” in FIG. 29) from the midpoint in the vertical direction, The electric zones 121H1 and 121H2 have different densities per unit area. The lower part is more densely wound than the upper part, and the amount of heat generated per unit area is greater.

In the front side heater 142F, the air that is heated during heating naturally rises as hot air, so the upper portion is likely to be heated more strongly than the lower portion. Therefore, in the fifth embodiment, the densities of the electric heating zones 121H1 and 121H2 are adjusted so that the heating intensity of one front heater 142F is made uniform as much as possible. This configuration is also adopted in the other rear heater 142B.

As described in Embodiment 1, the control device 90 controls the first switching section 61 and the The second switching section 62 is switched ON or OFF. By doing so, the energization of the two heaters 142F and 142B is switched, and the ranges Z1 and Z2 for heating the rear vertical wall 141B and the front vertical wall 141F in the heating chamber 31 are changed.

Next, FIG. 31 will be described. FIG. 31 is a block diagram showing the configuration of a heating cooker according to Embodiment 5 of the present invention.
In FIG. 31, 152 is the wireless communication module described above. The rear-side heater 142B and the front-side heater 142F operate by being energized from one power supply board 114, as described in the first embodiment. The power supply substrate 114 is placed below the shielding plate (heat shielding plate) 143 .

With the above configuration, when the user heats and cooks the food 30 such as loaf of bread, the lid 2 is opened as shown in FIG. It is put in the recess 141 of 141 . In addition, in order to indicate the appropriate insertion positions of the square-shaped bread 30a and the mountain-shaped bread 30b, it is preferable to provide an indication of the insertion position with letters, symbols, or the like at the entrance of the recess 141A.

The user then closes the lid 2 . Then, the mode switching button 16a is used to set the "heating mode" according to the square bread 30a to be cooked, and the browning color adjustment dial 16b is used to set the "brown color" according to the user's preference.

The “size” of the food item 30 may be set before placing the square bread 30a in the recess 141B. can be set. Since the control device 90 detects whether or not the lid 2 is open based on the signal from the lid open/close detection device 97, it is possible to know that the cooking operation is started while the lid 2 is open. prevented.

When the control device 90 receives a "cooking start command signal" from the operation board 17 by pressing the cooking start button 16c, the control device 90 activates the front side heater 142F as a heating device for heating the cooking chamber 31. Both of the rear surface side heaters 142B are started to be energized at the same time.
The controller 90 controls the front and rear heaters 142F and 142B based on the "heating mode", "browning color" and "size" set by the user.

When the "size" selected by the size setting operation unit 15C designates "square bread", the control device 90 switches the energization range so that only the range Z1 corresponding to the square bread 30a is energized. Device 60 operates. That is, energization to the electric zone 12H1 in the range Z1 is started.

The temperature of the front vertical wall 141F and the rear vertical wall 141B is rapidly increased by the front heater 142F and the rear heater 142B. The square bread 30a placed in the recess 141B is heated by its front vertical wall 141F and rear vertical wall 141B. Since the distance to 141B is very small, only about several mm to 10 mm, square bread 30a is baked in recess 141B in a short time through such narrow gaps G9 and G8. This is the same for the mountain-shaped loaf of bread 30b.

In addition, since the volume of the heating chamber 31 is not large (three times or less as described above) as compared with the volume of the rectangular bread 30a and the mountain-shaped bread 30b, the internal atmosphere temperature of the heating chamber 31 is increased. The required time can also be shortened.

As the heating of the front side and the rear side of the square bread 30a progressed, the moisture evaporated and the water content decreased. A partial crust layer is formed. At this time, the evaporated moisture is less likely to be discharged outside from the front and back sides of the crust layer, and moves inside the square bread 30a.

By the way, the wall surface around the heating chamber 31 is composed of a lower case 141 and an upper case 140 . Since both the lower case 141 and the upper case 140 have impermeable structures, moisture does not diffuse to the outside.

As is clear from the above description, the moisture discharged from the rectangular loaf 30a is confined in the highly airtight heating chamber 31. As shown in FIG. The square bread 30a is heated in the heating chamber 31, which is a high-humidity sealed space filled with water, and even if the heating progresses, the water is less likely to be discharged from the square bread 30a to the outside. Therefore, in this heating cooker 100, the rectangular bread 30a can be baked in a state in which moisture is retained inside.

In addition, in the heating chamber 31, the recess 141A is heated by radiant heat from the front and rear of the recess 141A. Therefore, the object 30 to be cooked, such as the square bread 30a, can be baked in a state with little unevenness.

In addition, unnecessary power consumption during cooking can be reduced by switching the energization range of the rear heater 142B and the front heater 142F according to the size of the object 30 to be cooked, such as the square-shaped bread 30a or the mountain-shaped bread 30b. Since it can be suppressed, energy saving can be achieved.

With the above configuration, when the control device 90 instructs the energization of the rear heater 142B and the front heater 142F, the heating chamber 31 is heated by these two heaters 142B and 142F, and the food 30 is heated back and forth. can be heated from

As described with reference to FIG. 27, the lower case 141 has the front gap G13 narrower than the rear gap G11 because of the provision of the hinge portion 19. As shown in FIG. Therefore, even if the heat insulating material 151 exists, the temperature on the front side of the lower case 141 tends to rise.

Therefore, in the fifth embodiment, the cooling air from the cooling fan 46 installed below the shielding plate (heat shielding plate) 143 is supplied to the space G13 on the front side. Therefore, as indicated by arrows in FIG. 27, the cooling air CF can flow upward through the gap G13.
Due to the flow of the cooling air CF as described above, the temperature of the space (gap G11) in front of the heat insulating material 151 on the front side of the heating chamber 31 can be kept low.

Furthermore, the cooling air CF is also supplied to the inside of the lid 2 from the front side through the guide tube 133 . Also in the lid body 2, the cooling air CF flows through the upper space of the upper case 140 and is finally discharged to the outside. Therefore, the temperature of the lid case 2C, which constitutes the outer shell of the lid 2, can also be kept low.

Moreover, since the temperature of the handle portion 26 provided on the front surface can be lowered, it is possible to avoid giving the user a feeling of heat and anxiety. In addition, the temperature of the input operation unit 144, which allows the user to perform necessary input operations simply by touching the finger, can be lowered to prevent failure due to heat and to prevent the user from feeling uneasy.

Summary of Embodiment 5.
The heating cooker 100 according to Embodiment 5 implements the fourth invention with the following configuration. That is, the heating cooker of the fourth invention in Embodiment 5 is
a heating cooker main body 1;
A lid body 2 that is rotatably supported by the heating cooker main body 1 via a support mechanism 3,
The heating cooker main body 1 is provided with a vertically elongated first recess 141A having a first opening into which the object to be cooked can be inserted on the upper surface,
The lid body 2 is provided with a second recess 140A having a second opening into which the food to be cooked can be inserted on the lower surface,
The first recess 141A is provided with a first heating surface (front vertical wall) 141F having a non-air-permeable structure for conducting heat to the object 30 to be cooked in close proximity to the first side surface of the object 30 to be cooked. , a second heating surface (rear vertical wall) 141B of impermeable construction for heating a second side opposite said first side in proximity to said second side; prepared,
When the lid is closed, the first recess 141A and the second recess 140A communicate with each other through the first opening and the second opening, and the first recess 141A and the second recess 140A communicate with each other. A heating chamber 31 is formed between the second recesses 140A,
Inside the heating cooker main body 1, cooling air introduced from the outside of the heating cooker main body 1 is supplied to the surrounding space of the heating chamber 31 and the inner space of the lid 2, It has a configuration in which a cooling fan 46 is arranged.

According to the configuration of the fifth embodiment, when the object to be heated is bread, the bread can be baked in a short period of time while the moisture inside the bread is maintained.

The object 30 to be cooked, such as bread, is placed in an appropriate position by the regulators 146, 147, 148, and 149 and heated. For this reason, the whole food to be cooked 30 such as bread can be heated and cooked.

Furthermore, the temperature of the main body case 1C and the lid body case 2C forming the outer shell of the lid body 2 can be kept low. It is possible to prevent component failures and abnormalities due to overheating, and to prevent users from feeling uneasy.

As described above, according to the heating cooker 100 of Embodiment 5, cooling air is introduced from the outside by the cooling fan 46 to cool the inside of the heating cooker main body 1 and the inside of the lid body 2. Overheating can be avoided without complicating the configuration. For this reason, it is possible to provide a highly safe heating cooker that reduces failures due to overheating.

Embodiment 6.
Embodiment 6 of the present invention will be described below, but descriptions of the same as those of Embodiments 1 to 5 will be omitted as appropriate. Also, the same reference numerals are given to the same or corresponding parts as those in the first to fifth embodiments.

FIG. 32 is an external perspective view of cooker 100 according to Embodiment 6 of the present invention with lid 2 opened.
As shown in FIG. 32, in the sixth embodiment, the cooking device main body 1 has a horizontally long shape. A vertically extending partition plate 70 is provided inside the lid body 2 .

The partition plate 70 is provided substantially in the center of the inner housing 20 of the lid 2, and divides the heating chamber 31 into two left and right spaces 31L and 31R when the lid 2 is closed. In addition, the front surface of the heating cooker main body 1 is provided with the same number of input operation sections 16 as the two spaces 31L and 31R.

Heat cooking can be performed simultaneously under separate heating conditions in the two spaces 31L and 31R. Therefore, the bottom heating device 12 and the top heating device 21 are configured to be controllable for each of the heating spaces 31L and 31R. For example, the same number of bottom heating devices 12 and top heating devices 21 as the heating spaces 31L and 31R are provided, and the bottom heating devices 12 and top heating devices 21 are individually controllable.

The control device 90 controls the bottom heating device 12 and the top heating device 21 based on the contents set from the two input operation sections 16L and 16R. Then, cooking is performed in the heating spaces 31L and 31R corresponding to the operated input operation sections 16L and 16R.

As described above, in the heating cooker 100 according to Embodiment 6, since the heating spaces 31L, 31R and the input operation units 16L, 16R are provided in the same number (plurality), a plurality of the items 30 to be cooked can be cooked at the same time. The setting of cooking conditions can be changed for each of the heating spaces 31L and 31R. Therefore, different types of food items 30 can be cooked at the same time, and each food item 30 can have a different finish.

In this sixth embodiment, an intake port 52 is provided on one of the left and right side surfaces of the lid case 2C, and an exhaust hole 54 is provided on the other side surface. is provided.

With the above configuration, the operation of the cooling fan 46 allows air to be introduced from the intake port 52 and the cooling air after cooling the internal space of the lid body 2 to be discharged from the exhaust hole 54 .

According to the configuration of the sixth embodiment, when bread is cooked, it can be baked in a short time while keeping the moisture inside the bread.

Also, cooling air is introduced from the outside by a cooling fan 46 incorporated in the lid 2 to cool the inside of the lid 2, so overheating can be avoided without complicating the structure. For this reason, it is possible to provide a highly safe heating cooker that reduces failures due to overheating.

According to the heat cooker 100 of Embodiment 6, a plurality of items 30 to be cooked can be cooked at the same time, and the setting of cooking conditions can be changed for each of the heating spaces 31L and 31R. Therefore, different types of food items 30 can be cooked at the same time, and each food item 30 can have a different finish.

Other Embodiments and Modifications.
Various configurations specifically described in Embodiments 1 to 6 can be changed as follows. Moreover, the present invention is not intended to be limited to these forms.

(1) The width WP of the first overlapping surface P1 is at least 10 mm or more in the first embodiment, and 20 mm in the first embodiment. The left and right sides do not have to have the same dimensions, and may be different.
In addition, the first superimposed surface P1 does not necessarily have to be one flat surface. 1 may be constructed. In this case, the overlapping surface A may be arranged on the outer peripheral side of the overlapping surface B, or conversely, may be arranged on the inner peripheral side. The same modification is possible for the second overlapping surface P2. Also, the width dimension WP of the second overlapping surface P2 can be modified in various ways as described above.

(2) In Embodiments 1 to 6, it has been described that the first heating surface 11U and the second heating surface 21 face each other from above and below when the lid 2 is closed. It does not mean that no structure is interposed between the first heating surface 11C and the second heating surfaces 20U and 28U. For example, in the gap H1 in Embodiment 1, a horizontally wide and breathable frame, a mesh plate with a large mesh, or a simple rod (hereinafter collectively referred to as "installation guide material") ) 101 may be installed.
This installation guide member 101 may be, for example, a square frame, as indicated by broken lines in FIG. In the case of placing a loaf of bread or the like, it may be lowered to a horizontal position to indicate the maximum height that can be heated and cooked as a guideline. When the lid body 2 is closed, the placement guide member 101 extends horizontally above the food to be cooked. , 28U to block the radiant heat.

In the heating cooker 100 shown in FIG. 33, the lid body 2 is provided with an intake port 52 and an exhaust hole 54, respectively.
Further, the heating cooker main body 1 is provided with an air intake hole 48 and an air discharge hole 102 on the side surface of the main body case 1C.

A (first) cooling fan 146 is provided inside the lid 2 , and a (second) cooling fan 46 is provided in the heating cooker main body 1 . In other words, the cooling fans 46 and 146 dedicated to the lid body 2 and the heating cooker main body 1 may be installed in this manner, respectively, so that cooling can be performed more effectively.

In FIG. 33, 33D is a display section provided on the front surface of the lid 2, and constitutes a part of the notification section 35. As shown in FIG. 97A is a projection for detecting opening and closing of the lid 2, which is provided on the heating cooker main body 1 so as to be vertically movable. The protrusion 97A is pushed when the lid 2 is closed, and closes a switch (not shown) inserted in the detection circuit of the lid opening/closing detection device 97. constitutes

Other configurations.
The lid opening/closing detection device 97 employed in the first embodiment may also be employed in the fifth embodiment. If the lid opening/closing detection device 97 is employed, the control device 90 that controls the energization of the heating device (the front side heater 142F) and the heating device (the rear side heater 142B) is configured so that the lid body opening/closing detection device 97 detects the lid. When the opening of the body 2 is detected, the heating device (rear side heater 142B) corresponding to the first heating surface and the heating device (rear side heater 142B) corresponding to the second heating surface are automatically energized. can be stopped on purpose. Therefore, it is possible to provide a cooker with further improved safety.

As described above, the present invention has been described based on various embodiments, but the present invention is not limited to the configurations of the above-described embodiments. The illustrated configuration of the heating cooker 100 is an example, and is not limited to the contents described above, and a heating cooker including other components can be implemented in the same manner. In short, it should be noted that the gist (technical scope) of the present invention also includes various modifications, applications, and the scope of utilization made as necessary by those skilled in the art.

INDUSTRIAL APPLICABILITY The heating cooker according to the present invention can be widely used not only in general households but also in kitchens such as public facilities and shops.

AL length in front-back direction, BL length in front-back direction, CF cooling air, DP straight line distance, G1 gap, G2 gap, G3 third gap, G4 fourth gap, G5 fifth gap, G6 sixth gap Gap, HA Straight line distance, HB Distance, HL Right-left center line, P1 First overlapping surface, P2 Second overlapping surface, PL Boundary line, VL Front-back center line, 1 Heating cooker body, 1C Main body case, 2 Lid body , 2C lid case 3 support mechanism 4 holding member 5 lock mechanism portion 9 support base 9a stepped portion 9H communication hole 10 shield plate 11 first plate (bottom plate) 11B inclined portion 11C Flat part 11U First heating surface 12 Bottom heating device (first heating device) 12a First heating part 12b Second heating part 12H1 Electric zone 12H2 Electric zone 13 Heat insulating member 14 Heater holding plate , 15 first temperature detection unit, 16 input operation unit, 16A mode switching operation unit, 16a mode switching button, 16B browning adjustment unit, 16b browning adjustment dial, 16C cooking start command unit, 16c cooking start button, 16d size Setting button, 16D Size setting operation part, 16L Input operation part, 16R Input operation part, 17 Operation board, 18 Hinge case, 19 Hinge part, 19d D cut part, 20 Inner housing, 20A Recess part, 20B Rear wall surface, 20F Front wall surface 20T Ceiling surface 20U Second heating surface 21 Upper surface heating device (first heating device) 21H1 Electric zone 21H2 Electric zone 22 Heat insulating member 23 Heater pressing plate 24 Shielding plate 25 Sealing member , 26 handle portion, 28 ceiling plate (second plate), 28U second heating surface, 29 lid frame, 29A convex wall, 29H communication hole, 30 food to be cooked, 30T second side surface, 30U first Side 31 Heating Chamber 33 Upper Frame 33H Vent 33D Display Part 34 Spacer 35 Notification Part 36 Drive Circuit 37 Guide Cylinder 38 Drainage Pipe 39 Drainage Hole 40 Projection 43 Damper 44 Exhaust hole, 45 support frame, 45H vent hole, 46 cooling fan, 46A suction port, 46B rotating shaft, 46C fan case, 46F rotor blade, 46M fan motor, 47 duct, 47H through hole, 48 suction hole, 49 exhaust cover, 49A Exhaust hole 50 Fixed part 50a Protrusion part 50b Storage part 51 Biasing member 52 Intake port 53 Side heater 54 Exhaust hole 55B Heat insulation material 55F Heat insulation material 56 Closed space 57 Heat insulation material 58 Cut Notch portion 60 Energizing range switching device 61 First switching portion 62 Second switching portion 64L Through hole 64R Through hole 65 Circuit board 66 Cylindrical body 67 Cylindrical body 67R Through hole 69L Ventilation path 69R Ventilation path 70 Partition plate 80 Leg 80a Flange 81 Elastic member 82 Storage case 90 Control device 91 Cord reel 92 Main control unit 93 Calculation unit 94 Timer unit 95 Storage unit 96 Power supply Plug 97 Lid opening/closing detection device 97A Protrusion 99 Temperature detection device 100 Cooking device 101 Guide material 102 Exhaust hole 112 Second temperature detector 112A First temperature sensor 112B Second temperature sensor 112C overtemperature sensor, 113 leg, 114 power supply board, 129 lid frame, 130a square bread, 130b mountain bread, 131 lid body temperature sensor, 133 cylinder, 140 upper case, 140A recess, 140B opening, 141 bottom Case 141A recess 141B opening 142B rear heater 142F front heater 143 shield (heat shield) 144 input operation unit 145 sealing material 146 cooling fan 150 temperature detector 151 heat insulator 152 communication module.

Claims (1)

A heating cooker body and a lid body supported by the heating cooker body via a support mechanism so as to be openable and closable,
When the lid is closed, a heating chamber is defined between the cooker main body and the lid,
The main body of the heating cooker has a first heating surface with a non-air-permeable structure on which the object to be cooked can be placed horizontally,
The lid has a non-air-permeable second heating surface on the opposite side of the first heating surface with the food to be cooked in between and facing the food to be cooked with a gap therebetween. prepared,
A cooling fan for supplying cooling air introduced from the outside to the space outside the heating chamber is arranged in the heating cooker main body,
Inside the lid, there is further provided an inner housing with a non-air permeable structure that is open on the side of the main body of the heating cooker, and a plate with a non-air permeable structure provided on the ceiling of the inner housing,
the second heating surface is constituted by the lower surface of the plate;
A passage through which cooling air from the cooling fan passes is provided in the support mechanism ,
The heating cooker, wherein the support mechanism has a hinge case that prevents the communication hole of the passage from being seen from the front when the cover is opened to the maximum extent.

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