JP2020034211A - Heating cooker - Google Patents

Abstract

To provide a heating cooker which suppresses heat transmitted to a door part from inside a heating chamber and has improved cooling effect in the door part.SOLUTION: A heating cooker includes: a pan placing part 21 placing a pan to be cooked on an upper surface of a body 1; and a grill chamber 5 arranged below the pan placing part 21. The grill chamber 5 is provided with: a heating chamber 50; a door part 6 which covers an opening of the heating chamber 50 and is movable back and forth in order to put in/take out food of the heating chamber 50; a cooking pan 58 linking with the door part 6 and storing food in the heating chamber 50; and an upper heater 51, a lower heater 52 heating the food. The door part 6 is a box body having a space inside and is provided with an opening 61b for air intake formed in the box shape and an opening 62a for exhaustion which is positioned above the opening for air intake and is formed on a side surface of the box body.SELECTED DRAWING: Figure 5

Description

  The present invention relates to a cooking device provided with a grill storage.

  In general, the mainstream of a grill storage is to heat both sides of the object to be cooked at the same time by a heat source such as a sheath heater or a gas burner disposed above and below a food such as a fish (object to be cooked).

  In the heating room of this grill storage, in addition to grill cooking in which food is heated by the radiant heat of a heat source, oven cooking according to various cooking menus such as pizza, sweets, cakes, and the like is performed by controlling the temperature in the heating room. For this reason, the use frequency and the high-temperature holding time of the grill storage are increasing. A temperature sensor such as a thermistor is provided in the heating chamber of the grill storage, and temperature control is performed based on a detection value of the temperature sensor.

  The grill storage has an opening on the front side of the cooking device, and a door is provided to cover the opening. When a user places a food item in the heating chamber, the user generally pulls the handle of the door to open the food. When heating and cooking is performed in the grill storage, the internal temperature of the storage increases due to the amount of heat supplied to the heat source, and the door temperature also increases accordingly. Although the outer surface temperature of the door portion is as high as 100 ° C. or more, heat is hardly transmitted to a handle that a user touches when opening and closing the door portion. In order to further improve safety, it is desired to reduce the outer surface temperature of the door. Techniques for lowering the outer surface temperature of the door portion include, for example, Patent Literature 1 and Patent Literature 2.

  Patent Literature 1 discloses a door having a handle, which opens and closes an opening of a grill storage. The door includes an inner wall facing the opening and an outer wall facing the outside, and is formed between the inner and outer walls. There is disclosed a technique in which an introduction hole and a discharge hole for allowing air to flow through a formed air layer are provided.

  Further, Patent Document 2 discloses that a grill door is provided to cover an opening of a grill storage, and the grill door is made of a glass door front plate made of glass and a metal front plate holding member that holds the grill door front plate. There is disclosed a technology in which an air heat insulating layer is provided at a predetermined interval between a glass door front plate and a front plate holding member.

JP 2006-200831A JP 2009-213684 A

  A general grill oven heats food using radiant heat with a heat source temperature of 500 ° C. or higher during cooking, and the temperature in the heating chamber rises to 200 ° C. or higher. For this reason, the surface temperature of the door portion to which heat energy is transferred in contact with the internal air reaches a high temperature of 100 ° C. or more. Since the door part arranged in front of the main body is located on the side facing the user during cooking, it is desired to reduce the temperature of the door part in order to improve safety.

  The technique described in Patent Document 1 has a configuration in which an introduction hole and a discharge hole are provided to an air layer inside a door to flow the air layer by natural convection, but since the flow of air is caused by the outer wall temperature, There is a trade-off between the door temperature on the handle and the flow performance. That is, flowing the air layer by natural convection is to release heat from the heating chamber to the door, and the high temperature of the door promotes the flow of the air layer. When the door temperature is lowered to some extent, the flow of the air layer decreases, and the heat transfer decreases. This means that when only the flow of the air layer is used, the temperature of the door does not drop sufficiently and saturates.

  In the technology described in Patent Literature 2, by providing an air heat insulating layer, heat to the grill door front plate is cut off, but the front plate holding member during cooking becomes 150 ° C to 200 ° C or higher, An air insulation layer having a thickness of about 10 mm to 20 mm was insufficient to lower the temperature of the grill door front plate. When a low heat conductivity such as an air insulation layer is used, the temperature of the grill door front plate is determined by the temperature gradient of the front plate holding member from the temperature of the front plate holding member. The temperature of the grill door front plate decreases in proportion to the distance between the members. In the heating cooker, it is difficult to secure a sufficient distance between the grill door front plate and the front plate holding member due to restrictions on the installation space and the like. For this reason, the distance between the grill door front plate forming the air insulation layer and the front plate holding member is about 10 mm to 20 mm, and the heat transmitted from the front plate holding member to the grill door front plate becomes 150 ° C. to 200 ° C. or more during cooking. And the temperature of the grill front plate was not sufficiently lowered.

  An object of the present invention is to solve the above-mentioned problems and to provide a heating cooker in which a heat transmitted from a heating chamber is suppressed and a cooling effect at a door portion is improved in a grill storage incorporated in the heating cooker.

  In order to achieve the above object, the present invention is characterized in that a main body, a pan mounting portion on the upper surface of the main body, on which a pot to be cooked is mounted, and a pot mounting portion disposed below the pan mounting portion. A grill chamber, wherein the grill chamber includes a heating chamber, a door portion that covers an opening of the heating chamber and is movable back and forth to put food in and out of the heating chamber, and a food product interlocked with the door portion. A food placing unit that stores the food in the heating chamber, and a heating unit that heats the food, wherein the door unit is a box having a space therein, and an intake opening formed in the box, An exhaust opening positioned above the intake opening and formed on a side surface of the box.

  ADVANTAGE OF THE INVENTION According to this invention, in the grill store | warehouse built into a cooking device, the heat cooking device which suppressed the heat transmitted from a heating chamber and improved the cooling effect in a door part can be provided.

It is a perspective view of the heating cooker concerning Example 1 of the present invention. FIG. 2 is an exploded perspective view of the cooking device shown in FIG. 1. It is the front sectional view cut | disconnected by CC line shown in FIG. FIG. 2 is a side sectional view taken along line AA shown in FIG. 1. It is a schematic diagram of the grill storage of FIG. FIG. 5 is an exploded perspective view of the door unit of FIG. It is a figure which shows the modification 1 of a door part. It is a perspective view of the system kitchen 100 incorporating the cooking device Z. It is a figure which shows the modification 2 of the grill storage in FIG. It is a figure which shows the modification 3 of the grill storage in FIG. FIG. 2 is a side sectional view taken along line BB shown in FIG. 1. It is a schematic diagram of the side surface section of grill storage 5 concerning Example 2 of the present invention. It is a schematic diagram of the side surface section of grill storage 5 concerning Example 3 of the present invention.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings as appropriate. In each embodiment of the present invention, front, rear, up, down, left and right are defined as shown in FIG. 1 and the like based on the user's line of sight facing the cooking device Z (see FIG. 1). In each embodiment of the present invention, a built-in type IH cooking heater (Induction Heating) having a grill storage will be described as an example of a heating cooker. However, the present invention is not limited to a heating cooker having a grill storage. It can be easily applied to a type IH cooking heater, or a built-in type or stationary type gas stove.

<Overall configuration of cooking device>
1 is a perspective view of a heating cooker Z according to a first embodiment of the present invention, FIG. 2 is an exploded perspective view of FIG. 1, FIG. 3 is a front sectional view taken along line C-C shown in FIG. FIG. 5 is a side sectional view taken along line AA shown in FIG. 1, and FIG. 5 is a schematic view of FIG. 4.

  The cooking device Z according to the first embodiment is a device in which an eddy current is generated at the bottom of a metal cooking pot (not shown), and Joule heat generated by the eddy current generates heat in the cooking pot itself.

  In FIG. 2, the eddy current is generated when a high-frequency current of, for example, about 20 kHz to 40 kHz flows through the heating coil 3 and the magnetic flux changes over time. The heating cooker Z mainly includes a main body 1, a top plate 2, a heating coil 3, a substrate case 8, and a grill storage 5.

  The main body 1 is a housing having an outer shell corresponding to a space (a predetermined left-right width, front-rear width, and height) in which the heating cooker Z is installed, and has a box shape (concave shape) with an open top. . In the main body 1, a grill case 5 on the left side, a board case 8 on the right side, a heating coil 3 located above these, a display unit P1, and the like are installed, and a top plate 2 is installed so as to cover from above. are doing. A door unit 6 is provided in a grill cabinet 5 on the front left side of the main body 1 to slide back and forth to open and close and to install food (not shown). The details of the door unit 6 according to the first embodiment will be described with reference to FIGS.

  On the right front side of the main body 1, an operation panel P2 for mainly adjusting the degree of heating in the grill storage 5 and a power switch P3 for turning on / off the main power supply are provided. The top plate 2 includes a three-port pan placement unit 21 corresponding to the installation positions of the three heating coils 3, and an operation unit P <b> 0 for adjusting the heat of the cooking pot placed on the pan placement unit 21. , An exhaust opening H2. Note that the exhaust opening H2 is disposed behind (to the right and left of) the top plate 2, and an exhaust cover 25 is provided above the exhaust opening H2.

  The board case 8 houses electrical components such as the board 7 and the fan device 9 in order to improve the assemblability of the main body. A cooling fan device 9 is provided on the back side of the main body 1 of the substrate 7 of the substrate case 8, so that outside air is sucked from an intake opening H 1 provided on the back surface of the main body 1 and blown out toward the substrate 7. ing.

  The heating coil 3 is installed below the pot mounting portion 21 of the top plate 2, and a temperature sensor 34 for detecting the temperature of the pot bottom is installed near the center thereof. Further, the heating coil 3 is arranged on the downstream side distant from the fan device 9, and after the cooling air blown from the discharge port 95 of the fan device 9 cools the substrate 7 in the substrate case 8, the heating coil 3 passes through the duct D <b> 1. The heating coil 3 is cooled. This duct D1 faces the lower surface of each heating coil 3. That is, the duct D1 is connected to the board case 8 so that the air blown out from the fan device 9 is diverted toward the three heating coils 3. Thereby, the air from the fan device 9 is directly blown from below onto the heating coils 3 provided at the left, right, and the center, thereby cooling the heating coils 3.

  The heating coil 3 is a spiral wire through which a high-frequency current flows by driving an inverter circuit (not shown) of the substrate 7, and is mounted on the coil base 31. In the first embodiment, the heating coils 3 are provided one each at the right, left, and center back in plan view. The coil base 31 is supported by three support portions 32 (for example, springs), and applies an upward urging force by the support portions 32. As a result, the heating coil is pressed against the lower surface of the top plate 2, and the distance between the cooking pot and the heating coil 3 is kept constant.

  FIG. 3 is a front sectional view cut along the line CC shown in FIG. The arrangement inside the main body 1 includes the heating coil 3 near the top plate 2 on the upper side as viewed from the front, the heating chamber 50 of the grill storage 5 at the lower left, and the board case 8 at the lower right.

  The board case 8 is made of a resin that houses the board 7 on which the electronic components 71, the high heat generating element 72, and the heat sink 79 are mounted, and the fan device 9 that allows air to flow through an air passage in the board case 8. It is a container and is installed in the main body 1 on the right side of the heating chamber 50.

The substrate case 8 includes an inverter (not shown) for supplying a high-frequency current to the three heating coils 3, a relay circuit (not shown) for controlling the upper and lower heaters 51 and 52 (heating means) in the heating chamber 50, and the like. Is provided. Since the board case 8 is an air passage through which the cooling air of the fan device 9 flows, the board case 8 is configured to be vertically combined so that air leakage hardly occurs. One of the upper and lower mating portions 8a may be partially or entirely overlapped as shown in the drawing, or may be formed in a flange shape so that the contact surface is widened and fixed. The cooling configuration of the substrate and the coil will be described later.
<Configuration of grill storage>
As shown in FIG. 3 and FIG. 4, the grill storage 5 includes a box-shaped heating chamber 50 provided with an opening for taking in and out food (not shown) on the front surface. The heating chamber 50 is configured by assembling a plurality of members, each formed by pressing a plate made of, for example, an aluminum alloy into a predetermined shape, by using a screw or the like.

  In the heating chamber 50, heating cooking can be performed using a cooking pan 58 (food placement unit) on which food is placed. The cooking pan 58 has a deep dish shape and is formed in a rectangular shape in a top view from a material such as aluminum, for example, and its surface is coated with a fluorine coating agent or the like. The cooking pan 58 has a substantially square bottom plate, and a side plate that rises upward from the outer peripheral edge of the bottom plate, and has a concave shape.

  In the heating chamber 50, an upper heater 51 and a lower heater 52, such as a sheath heater, which are heat sources for heating the food, are installed, and the food is heated from above and below while simultaneously controlling both sides or ON / OFF each side. .

  The cooking pan 58 is placed on the net 54 and is housed in the heating chamber 50 between the upper heater 51 and the lower heater 52. The net table slides in the front-rear direction in conjunction with the door unit 6. In the first embodiment, the door unit 6 is moved in the front-rear direction by the door rails 56 provided on the lower left and right sides of the heating chamber 50.

  As shown in FIG. 3, the cooking pan 58 has a side plate that rises upward from the outer peripheral edge of the bottom plate and extends to the vicinity of the upper heater 51. Therefore, in the cooking pan 58 having a smaller volume than the heating chamber 50, the amount of heat from the lower heater 52 is transmitted through the bottom surface of the cooking pan 58, while the radiant heat from the upper heater 51 is directly radiated. Can heat.

  Here, in the heating cooking of food in the cooking pan 58, when the amount of radiant heat of the upper heater 51 is larger than the amount of conduction heat from the bottom surface of the cooking pan 58, the temperature quickly rises with respect to a small volume in the cooking pan 58. I do. In the heating cooking using the cooking pan 58 shown in the first embodiment, oil smoke and water vapor generated during cooking are unlikely to leak between the outer surface of the cooking pan 58 and the heating chamber 50, so that dirt does not easily adhere to the heating chamber 50 and cleaning is performed. Time is also reduced. Furthermore, the fear of smoke that easily leaks from gaps such as the door 6 is reduced.

  Further, since water and oil scattered from the surface of the food at the time of cooking also adhere to the inside of the cooking pan 58, the cleaning can be easily performed only by cleaning the cooking pan 58. Here, the oil adhering to the upper surface side of the heating chamber 50 (the wall surface near the upper heater 51) can be burned off because the surface temperature of the upper heater 51 is high, and the cleanliness can be maintained.

  The upper heater 51 need not be an exposed sheath heater, but a heat source having a high surface temperature and a large amount of radiant heat is best.

  FIG. 4 is a side sectional view taken along line AA shown in FIG. The grill storage 5 is disposed below the left heating coil 3a. The grill storage 5 has a door portion 6 for taking food in and out of the heating chamber 50, a cooking pan 58 on which the food is placed, and a net table 54 for placing the cooking pan 58 and interlocking the door portion 6 and storing the food in the storage. And an upper heater 51 and a lower heater 52 for heating food.

  A heating chamber 50 formed of a metal box is provided with an openable and closable door section 6 on the front side thereof, which is slid in the front-rear direction so that food can be taken in and out. In addition, the door portion 6 has a width and a height larger than the opening portion on the front surface of the heating chamber 50, and a flange portion 50 a extending in the vertical direction is formed on the front side of the heating chamber 50. It has a surface contact structure. Note that a rubber-like packing 65 or the like is provided on the contact surface, for example, to increase the airtightness in the heating chamber 50.

  Inside the heating chamber 50, electric heaters (upper heater 51, lower heater 52) for heating mainly using radiant heat are arranged so as to be sandwiched between foods at a predetermined distance above and below. An exhaust duct 59 for discharging oil smoke, steam, and the like in the heating chamber 50 is provided above the rear side of the heating chamber 50, and the exhaust duct 59 is configured to exhaust air from an exhaust opening H2 provided behind the top plate 2 (see FIG. 2). It has become. In an exhaust duct 59 communicating with the exhaust opening H2, a catalyst 55 for performing smoke and deodorization processing is provided.

In the first embodiment, the exhaust duct 59 exhausts air from the heating chamber 50 by natural convection. However, an exhaust fan is provided in the middle of the exhaust duct 59 to forcibly exhaust air through the catalyst 40. There may be.
<Structure of door part>
The door unit 6 provided on the front surface of the heating chamber 50 includes a front plate 60 made of, for example, transparent glass, a door base 61 supporting the front plate 60, a handle 61 a that slides the door unit 6 to open and close, and a front plate 60. And a frame 62 supporting a door base 61. The door is detachable from the grill storage, and can be easily removed and cleaned after use.

  In the first embodiment, the door portion 6 as a box body in which a space is formed by the front plate 60, the frame 62, and the door base 61 is configured, and an air passage through which air flows through a gap between the front plate 60 and the frame 62. 60a is provided.

  The configuration of the door unit 6 having the air passage 60a will be described with reference to FIGS. FIG. 5 is a schematic diagram of the grill storage of FIG. 4 in which food 57 is placed on a cooking pan 58, and FIG. 6 is an exploded perspective view of the door unit 6 of FIG. As shown in FIG. 6, the frame 62 constituting a part of the box body is made of metal, and is formed in a box shape in which the upper, lower, left and right ends of a metal plate having high thermal conductivity are bent, and the front side is opened and the rear side is closed. It forms a wall surface having a predetermined thickness in the front-rear direction. An exhaust opening 62a is provided above the left and right wall surfaces of the frame 62, and a mounting hole 62d into which a projection (not shown) of the stopper plate 67 is fitted is provided on the upper wall surface.

  The stop plate 67 is a member for supporting the upper end of the front plate 60. The vertical length of the front plate 60 is shorter than the vertical length of the frame 62. The lower end of the front plate 60 is supported by a rib 61d of the door base 61. Then, the front plate 60 and the door base 61 integrally cover the front surface of the frame 62.

  A space between the front plate 60 and the frame 62 is secured by supporting the door base 61 with the mounting holes 62c of the frame 62. The door base 61 is provided with an intake opening 61b so as to communicate with the space. Here, as the front plate 60, a general glass plate such as a transparent glass plate having high heat resistance and good design is also used. However, if the temperature of the front plate 60 can be reduced by the configuration of the first embodiment, a range of applicable materials can be selected. Greatly spread.

  The exhaust opening 62a and the intake opening 61b are respectively formed in the door portion 6 serving as a box. The exhaust opening 62a is formed on the side surface of the box. In particular, in the first embodiment, the exhaust openings 62a are formed on both side surfaces of the box. In the vertical relationship, the exhaust opening 62a is located higher than the intake opening 61b. The larger the opening area of the intake opening 61b and the exhaust opening 62a, the more easily the air flows, and the performance change due to the opening shape and the number of opening holes is included in the allowable range of the present invention.

In the first embodiment, the intake opening 61b is provided below the handle 61a of the door base 61, and the handle 61a is easily cooled more effectively by the flow of outside air toward the intake opening 61b. . In addition, if the intake opening 61b is provided near the base of the handle 61a, the intake opening 61b becomes a position that cannot be visually recognized in a top view or a front view of the main body when using the normal heating cooker Z. The arrangement which is not affected by the design becomes easy.
(Modification 1)
Next, a first modification of the first embodiment will be described with reference to FIG. FIG. 7 is a diagram illustrating a first modification of the door unit.
In the first modification shown in FIG. 7, the lower part of the frame 62 is recessed upward. The upper end of the front plate 60 is supported by a frame 62, and the lower end of the front plate 60 is supported by a door base 61. At the lower end of the door base 61 and the recessed portion of the frame 62, an intake opening 62b is formed. According to the modified example, it is easy to increase the opening area of the intake opening 62b. Further, since the intake opening 62b is hidden by the door base 61 when viewed from the front, the design can be improved.
<Air flow at the door>
Next, the flow of air in the door section will be described. FIG. 8 is a perspective view of a system kitchen 100 in which the cooking device Z is incorporated. In the system kitchen 100, the outside of the front of the cooking device Z is used as the storage unit 101. Here, the heating cooker Z has the door portion 6 (front plate 60) and the operation panel P2 arranged substantially flush with each other so that there is no large unevenness on the front side of the system kitchen 100, and the design of the system kitchen 100 is improved. The arrangement is raised. In a state where the heating cooker Z is incorporated in the system kitchen 100, one of the left and right sides of the frame 62 in the door portion 6 formed in the box body is the side of the operation panel P2, and the other is the side of the system kitchen 100. Facing the side. Further, gaps 68a and 68b of about several mm are provided between the door unit 6 and the operation panel P2 that slide back and forth, and between the door unit 6 and the system kitchen 100, respectively.

  That is, of the two sides of the frame 62 in the door portion 6 formed in the box, one side faces the side of the operation panel P2 with a gap 68a, and the other side faces the side of the system kitchen 100 with the gap 68b. And facing each other. The dimensions of the gaps 68a, 68b may be appropriately set within a range that allows design and the door unit 6 to slide back and forth.

  In the first embodiment (see FIG. 5), when heating is started in the grill storage 5, the temperature of the heating chamber 50 increases, and the temperature of the frame 62 of the door unit 6 constituting the wall surface also increases. The surface temperature of the upper heater 51 and the lower heater 52 is 500 ° C. or more, and the air temperature in the heating chamber 50 also becomes 200 ° C. or more due to heat radiation and convection.

  Since the frame 62 whose temperature rises due to the heat transfer of the high-temperature air in the heating chamber 50 is made of metal having high thermal conductivity, heat is transferred to both sides of the frame 62 provided with the exhaust opening 62a. On the other hand, the frame 62 closing the front opening of the heating chamber 50 is in surface contact with the flange portion 50a of the heating chamber 50, and heat leakage occurs due to heat conduction from the contact surface. High temperature.

  The temperature of the frame 62 becomes higher than that of the front plate 60, and as a result of this temperature difference, an upward airflow occurs in the air passage 60a in the gap between the frame 62 and the front plate 60. Further, since there are the gaps 68 a and 68 b on both sides of the frame 62, heat leakage from the heating chamber 50 and natural convection due to the temperature of the flange portion 50 a and the frame 62 which become high due to the heat leakage occur.

  The source of the natural convection in the gaps 68a and 68b is mainly heat leakage from the heating chamber 50, so that the temperature difference that determines the strength of the natural convection is large. Here, the temperature difference that determines the strength of natural convection in the door portion 6 is the temperature difference between the frame 62, which is the front and rear wall surfaces of the air passage 60a, and the front plate 60. Since the temperature of the front plate 60 gradually increases due to the influence of heat transfer (heat radiation or the like) from the frame 62, the strength of natural convection hardly increases.

On the other hand, the temperature difference that determines the strength of natural convection in the gaps 68a and 68b is the temperature difference between the flange portion 50a of the heating chamber 50 and the outside air. Therefore, the flow generated in the gaps 68a and 68b is stronger than the flow in the air passage 60a. In the gaps 68a and 68b, the left and right wall surfaces of the frame 62 in the door unit 6 face the wall surface of the operation panel P2 and the wall surface of the system kitchen 100. In the gaps 68a and 68b, an upward airflow is generated due to a so-called chimney effect. Since the temperature of the air in the gaps 68a, 68b is higher than the temperature of the air around the gaps 68a, 68b, the air around the gaps 68a, 68b is drawn into the gaps 68a, 68b and goes upward. A strong air flow 98 (FIG. 6) results. Since the strong air flow 98 generated in the gaps 68a and 68b flows along the exhaust opening 62a of the door portion 6, the flow induces air in the air passage 60a from the exhaust opening 62a to generate air in the air passage 60a. A strong air flow 99 (FIG. 6). Therefore, the outside air is efficiently drawn into the air passage 60a from the intake opening 61b by the attraction action at the exhaust opening 62a, and the front plate 60 and the door base 61 which form the wall surface in the air passage 60a by the low-temperature air. The handle 61a can also approach the outside air temperature. According to the first embodiment, the temperature of the front plate 60 of the door unit 6 can be effectively cooled by efficiently using the natural convection of the gaps 68a and 68b.
(Modification 2)
Next, Modification 2 will be described. FIG. 9 is a view showing a modification 2 of the grill storage in FIG. 9 differs from FIG. 5 in that the front plate 60 of the door portion 6 is made of a thin sheet-like resin. The material of the front plate 60 is made to match the front side of the system kitchen 100 (such as the storage unit 101 in FIG. 8) with the material and color of the appearance, so that a design that is highly integrated with the system kitchen can be easily applied.

Further, the front plate 60 of the door section 6 may be made of a thin sheet-like resin. According to the modified example, the door base 61 and the front plate 60 can be integrally molded to reduce the number of components, thereby achieving both design and assembly.
(Modification 3)
Next, a third modification will be described. FIG. 10 is a view showing a modification 3 of the grill storage in FIG. 10 differs from FIG. 5 in that the position of the handle 61a is moved upward to increase the opening area of the intake opening 61b. In this modification, since the ventilation resistance of the intake opening 61b is reduced, the air can be efficiently taken into the air passage 60a by the attraction effect of the exhaust opening 62a, and the temperature of the front plate 60 and the door base 61 can be reduced. it can.
<Cooling configuration of substrate and coil>
Next, the cooling structure of the substrate and the coil will be described. FIG. 11 is a side cross-sectional view taken along line BB shown in FIG. 1, and mainly shows a positional relationship among the heating coil 3 on the right side, the substrate 7, and the fan device 9. On the back side of the main body 1, an intake opening H1 for taking in air from the outside by driving the fan device 9 is provided. Further, the air blown into the main body 1 from the fan device 9 is exhausted from an exhaust opening H2 provided behind the top plate 2.

  The air taken in from the outside by driving the fan device 9 is guided into the substrate case 8. In the board case 8, three boards 7 are arranged so as to be stacked via a board base 73, and an electronic component 71, a high heat generating element 72, and a heat sink 79 are mounted on each board 7. The air guided into the substrate case 8 divides the space formed by the stacked substrates 7, cools the electronic component 71, the high heat generating element 72, and the heat sink 79, and then joins to cool the heating coil 3. . Further, after cooling the filter substrate 70 for removing noise of the input power, the air is exhausted from the exhaust opening H2.

  The exhaust opening H2 is covered with an exhaust cover 25 provided with a plurality of small-diameter holes in a metal plate, and it is difficult for a liquid (not shown) flowing when a spillage or the like occurs on the top plate to directly enter. I have. Note that the exhaust cover 25 is detachable and can be removed and cleaned when it becomes dirty.

  In addition, if an intake opening is provided, for example, in the lower part of the front in addition to the rear of the main body 1, relatively low-temperature air can be easily taken into the main body 1. Furthermore, by providing the intake opening H1 on the back side far from the exhaust duct 59 of the grill storage 5 located on the left side (see FIG. 2), it becomes difficult to suck in air having a high temperature taken in through the intake opening H1.

The fan device 9 shown in the first embodiment cools the electronic components 71 and the heating coil 3 by taking air into the substrate case 8 through the intake opening H1 and blowing out the taken air toward the heating coil 3. I have. A multi-blade fan is used as a fan type. In the first embodiment, by using the multi-blade fan, the static pressure in the substrate case 8 can be increased when the fan device 9 is driven, and the required cooling air can be supplied even on the downstream side of the cooling passage. it can.
(Operation of grill cooking)
Next, the operation of grill cooking will be described with reference to FIGS. In the first embodiment, a case where the food 57 placed on the cooking pan 58 of the heating chamber 50 is heated and cooked will be described.

  After the door 6 is pulled forward to open, and the cooking pan 58 on which the food 57 is placed is placed in the heating chamber 50, the cooking temperature and time are set on the operation panel P2, or a preset automatic cooking menu is displayed. After setting, grill cooking is started by pressing the cooking button on the operation panel P2. Upon the start of cooking, the upper heater 51 or the lower heater 52 is energized, and the food 57 is heated.

  During the heating, the wall surface temperature of the heating chamber 50 rises, and the temperature of the flange portion 50a of the heating chamber and the temperature of the frame 62 of the door section 6 also rise due to the hot air. This hot air generates a strong upward airflow (air flow 98) on the left and right side surfaces of the door portion 6. Since the air flow 98 flows in the vicinity of the exhaust opening 62a at the upper left and right ends of the frame 62, a negative pressure is generated inside the exhaust opening 62a (the air passage 60a), and a flow that induces air in the air passage 60a is generated. Let it. Therefore, outside air is sucked in from the intake opening 61b provided in the door base 61 by the attraction effect at the exhaust opening 62a, and air flows toward the exhaust opening 62a through the air passage 60a.

  On the other hand, since the temperature of the frame 62 also gradually rises during cooking, natural convection due to the temperature difference also gradually appears in the gap (air passage 60a) between the frame 62 and the front plate 60, and the exhaust opening 62a moves from the exhaust opening 62a to the exhaust opening 62a. To assist air flow 99 to the air. The air flows 98 and 99 due to the natural convection between the inside and outside of the frame 62 cause a strong flow in the air passage 60a, and the temperature rise of the front plate 60 can be reduced.

  In other words, since the use of the heating chamber 50 causes the heating chamber 50 and the above-described upward airflow to be related to each other, unless the heating chamber 50 is at a high temperature, the temperature of the front plate 60 is unlikely to increase, and the heating chamber 50 is at a high temperature. A stronger air flow 98, 99 will lower the temperature of the front plate 60.

  These phenomena are continued even after the end of the heating cooking in the heating chamber 50 and after the end, so that the door portion 6 can be efficiently cooled.

  FIG. 12 is a schematic diagram of a side cross section of the grill storage 5 according to the second embodiment of the present invention. In FIG. 12, the heating coil 3 and the substrate case 8 disposed below the top plate 2 are the same as those in the first embodiment, and thus description thereof will be omitted.

  The second embodiment differs from the first embodiment in that a partition plate 64 is provided in the front-rear direction of the door unit 6 (between the frame 62 and the front plate 60). In the second embodiment, the heating chamber 50 is configured such that the food 57 is placed directly on the net 54 placed on a saucer and cooked by heating. However, the present invention is applied regardless of the structure in the heating chamber 50. The cooling effect of the front plate 60 can be obtained regardless of the structure in the heating chamber 50.

The partition plate 64 according to the second embodiment is arranged so as to be spaced apart from the frame 62 by a distance of about 3 mm to 7 mm (heat shielding layer 63), and is substantially sealed so that air does not easily flow in the heat shielding layer 63. It has become. The partition plate 64 is made of metal, heat-resistant glass, or the like.
The partition plate 64 divides the space inside the box of the door part 6 into the heating chamber 50 side and the handle 61a side. An air passage 60a is formed between the front plate 60 and the partition plate 64, an intake opening 61b is provided below the air passage 60a, and an exhaust opening is provided above the air passage 60a (above the intake opening 61b). 62a are formed. The intake opening 61b and the exhaust opening 62a do not communicate with the heat shield layer 63 composed of the partition plate 64 and the frame 62. That is, the intake opening 61b and the exhaust opening 62a are formed in the space on the handle side.

  In the second embodiment, as in the first embodiment, the left and right wall surfaces of the frame 62 in the door unit 6 face the wall surface of the operation panel P2 and the wall surface of the system kitchen 100 when the heating cooker Z is incorporated in the system kitchen 100. are doing.

  In the second embodiment, since the heat shield layer 63 is provided, the amount of heat transfer from the heating chamber 50 to the front plate 60 can be reduced. When the temperature of the front plate 60 is reduced, natural convection due to the temperature difference is less likely to occur, and the air volume in the air passage 60a decreases.

  Therefore, in the second embodiment, the exhaust opening 62a is provided on the left and right side surfaces of the frame 62, and the exhaust opening 62a and the gaps 68a and 68b (FIG. 8) are opened (held), and the side surface (wall surface) of the operation panel P2, Since the side surfaces (wall surfaces) of the system kitchen 100 are opposed to each other, the air in the air passage 60a is attracted by the rising airflow generated in the gaps 68a and 68b, and the air flow 99 in the air passage 60a can be secured. The amount of heat transmitted from the heating chamber 50 to the front plate 60 can be reduced.

  In the second embodiment, even when the heat shield layer 63 is provided by disposing the partition plate 64 between the front plate 60 and the frame 62 and the amount of heat transfer in the direction of the front plate 60 is reduced, the updraft is generated. Since the frame 62 for heating is heated, the influence on the attraction effect generated in the vicinity of the exhaust opening 62a is small, and the amount of heat transmitted from the heating chamber 50 to the front plate 60 is reduced without obstructing the air flow 99 in the air passage 60a. Can be reduced. Therefore, the temperature of front plate 60 can be suppressed more efficiently.

  Although the heat shield layer 63 is provided in the second embodiment, the same effect can be obtained when a heat insulating material is provided instead of the heat shield layer 63.

  FIG. 13 is a schematic diagram of a side cross section of the grill storage 5 according to the third embodiment of the present invention. In FIG. 13, the heating coil 3 and the substrate case 8 disposed below the top plate 2 are the same as those in the first and second embodiments, and thus description thereof will be omitted.

  The third embodiment is different from the second embodiment in that a window 66 for visualizing the inside of the heating chamber 50 is provided in the door 6 when the main body 1 is viewed from the front. Note that the method of cooling the door unit 6 is the same as in the first and second embodiments, and a description thereof will be omitted.

  Since the frame 62 is formed of a metal plate having high thermal conductivity and covers the opening of the heating chamber 50, it is not possible to check the state of cooking in the heating chamber 50 through the front plate 60.

  Therefore, in the third embodiment, a part of the frame 62 is cut out, and the window part 66 is provided in the cutout part. The window 66 has one end attached to the cutout portion of the frame 62 and the other end attached to the partition plate 64. That is, the window 66 is provided between the frame 62 and the partition plate 64. The front plate 60, the partition plate 64, and the window 66 are made of a member such as a heat-resistant transparent glass, so that the state of the heating chamber 50 during cooking can be checked.

  Here, the effect of the heat radiation from the heating chamber 50 to the front plate 60 can be reduced as the area of the window portion 66 that is visually recognized is smaller, so that the temperature rise of the front plate 60 can be suppressed. In the second embodiment, the window 66 is for determining the presence or absence of cooking (ON / OFF of the upper heater 51 and the lower heater) and for determining an abnormal time such as ignition, for example. It is not the purpose.

  In the third embodiment, by providing the window portion 66 between the frame 62 and the partition plate 64, a gap between the heat shield layers 63 can be secured stably, and the heat transfer phenomenon of cooling the front plate 60 inside the door portion 6. Can be configured stably. Further, in the grill cabinet 5 in which the food 57 is placed on the cooking pan 58 and cooked by heating as in the first embodiment (FIG. 5), the food is irradiated toward the window 66 from the upper heater 51 or the lower heater as the heat source. By disposing the cooking pan at a position where the radiant energy is blocked, the influence of heat radiation from the heating chamber 50 to the front plate 60 can be reduced, so that the temperature rise of the front plate 60 can be suppressed.

  In the third embodiment, the window 66 is provided between the frame 62 and the partition 64, but the partition 64 is not provided, and the window 66 is provided between the front plate 60 and the frame 62 (in the space of the box). May be provided.

  In each of the embodiments described above, the heating cooker Z in which the grill storage 5 is disposed on the left side of the main body 1 and the operation panel P2 is disposed on the right side has been described, but the present invention is not limited to this arrangement. For example, the grill storage 5 may be arranged at the center, and the side surface of the frame 62 of the door unit 6, the operation panel P2, and the decorative panel may face each other.

  Further, in each embodiment of the present invention, the exhaust openings 62a are provided on the left and right sides of the frame 62, but may be provided on either one of the left and right sides. For example, in the case of a stationary cooking device having the grill storage 5 on the left side and the operation panel P2 on the right side, the left side of the grill storage 5 is often open, and the rise is only to attract air in the air passage 60a. Difficult to get airflow. In such a case, it is preferable to provide the exhaust opening 62a on the right side of the frame 62 that faces the operation panel P2.

  The present invention is not limited to the embodiments described above, and includes various modifications. The above-described embodiments have been described in detail for easy understanding of the present invention, and are not necessarily limited to those having all the described configurations.

  DESCRIPTION OF SYMBOLS 1 ... Body, 2 ... Top plate, 3 ... Heating coil, 5 ... Grill storage, 6 ... Door part, 7 ... Board, 8 ... Board case, 50 ... Heating chamber, 50a ... Flange part, 51 ... Upper heater, 52 ... Lower heater, 53, saucer, 54, net, 57, food, 58, cooking pan, 59, exhaust duct, 60, front plate, 60a, air path, 61, door base, 61a, handle, 61b, 62b, intake Opening, 61d rib, 62 frame, 62a exhaust opening, 63 heat shield layer, 64 partition plate, 66 window, 68a, 68b gap, 99 air flow, 100 system kitchen

Claims (10)

A main body, a pan mounting portion on the upper surface of the main body for mounting a cooking pot, and a grill storage disposed below the pan mounting portion,
The grill storage includes a heating chamber, a door that covers an opening of the heating chamber, and that can move back and forth to put food in and out of the heating chamber. A food placement section to be stored, and a heating means for heating the food,
The door portion is a box having a space therein, and has an intake opening formed in the box, and an exhaust opening formed on a side surface of the box located above the intake opening. A heating cooker comprising: In claim 1,
A heating cooker characterized in that a part of the box is made of metal. In claim 1,
The cooking device wherein the exhaust opening is provided on both side surfaces of the box. In claim 1,
A heating cooker comprising a handle provided on a front surface of the door portion, wherein the intake opening is formed below the handle. In claim 1,
An operation panel for adjusting the degree of heating in the grill storage is provided on the front of the main body,
A cooking device wherein a side surface of the box and a side surface of the operation panel are opposed to each other with a gap. In claim 4,
A cooking plate provided with a partition plate for dividing the space into the heating chamber side and the handle side in the box body, and the intake opening and the exhaust opening provided in the handle side space. vessel. In any one of claims 1 to 6,
A heating cooker, wherein a window for observing the inside of the heating chamber is provided in the box. In claim 7,
The cooking device according to claim 1, wherein the food placing unit is a deep dish-shaped cooking pan, and the cooking pan is disposed at a position where the radiant energy irradiated from the heating unit toward the window is blocked. A heating cooker incorporated in a system kitchen,
The heating cooker includes a main body, a pan mounting portion on the upper surface of the main body, on which a pan to be cooked is mounted, and a grill storage disposed below the pan mounting portion,
The grill storage includes a heating chamber, a door that covers an opening of the heating chamber, and that can move back and forth to put food in and out of the heating chamber. A food placement section to be stored, and a heating means for heating the food,
The door portion is a box having a space therein, and has an intake opening formed in the box, and an exhaust opening formed on a side surface of the box located above the intake opening. Prepared,
A cooking device wherein a side surface of the box and a side surface of the system kitchen are opposed to each other with a gap. In claim 9,
An operation panel for adjusting the degree of heating in the grill storage is provided on the front of the main body,
Heating cooking characterized in that, of both side surfaces of the box, one side is opposed to the side of the operation panel with a gap, and the other side is opposed to the side of the system kitchen with a gap. vessel.

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