JP3260977B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker such as a microwave oven having a microwave heating function and an oven heating function and capable of dividing a heating chamber into a plurality of stages.

[0002]

2. Description of the Related Art Conventionally, a heating cooker configured to uniformly heat an object to be heated when heating an oven is disclosed in Japanese Unexamined Utility Model Publication No.
There is a microwave oven as disclosed in Japanese Patent Application Laid-Open No. 4-8112. This microwave oven has an upper heater and a lower heater in a heating chamber, and stirs air in the heating chamber with a stirring fan through an intake hole and an exhaust hole above the upper heater when heating the oven, so that the inside of the heating chamber is heated. Keep the temperature even,
This is to improve the finished state of the object to be heated.

[0003]

However, in this type of microwave oven, since hot air is sent from above through an exhaust hole when heating the oven, a portion directly below the exhaust hole (see Japanese Utility Model Laid-Open No. 64-8112). The hot air hits the center of the heating chamber first), and this portion becomes higher in temperature than the other portions, which causes inconvenient heating, resulting in uneven heating of the object to be heated and a good finished state. There was a fear that I could not do it.

Further, recently, in order to improve the efficiency of heating, it has been required to heat and cook a large number of objects to be heated at a time, and a plate for mounting the objects to be heated is mounted in a heating chamber. A heating cooker of a type that can divide a heating chamber into upper and lower stages and heat a large number of objects to be heated at one time by an oven is commercially available. When a structure as disclosed in Japanese Utility Model Laid-Open Publication No. 64-8112 is employed in such a type of heating cooker, oven heating can be performed in the upper stage of the heating chamber, but the plate is obstructed in the lower stage of the heating chamber. Therefore, it was difficult to feed the hot air, and it was difficult to heat the lower oven by heating only the lower heater. Therefore, it has been difficult to feed a hot air from above to a heating cooker in which the heating chamber can be divided into upper and lower tiers and perform good oven heating in both the upper and lower tiers.

Therefore, an upper heater and a convection heater, or an upper heater and a lower heater are mounted on a cooking device capable of dividing a heating chamber into upper and lower stages, and upper and lower air are circulated by a fan when heating the oven. However, it is difficult to properly adjust the temperatures of both heaters to make them the same, and the temperature difference between the upper stage and the lower stage is so large that the finished state may be different.

[0006] In some cases, a flat heater is mounted on the entire surface of the heating chamber to uniformly heat the entire heating chamber. But,
In a general household, a large amount of objects to be heated is not always cooked at a time, so that even when the amount to be heated is small, heating is performed over the entire surface, resulting in poor heating efficiency and wasteful energy consumption. In addition, when the amount of heating is large, heat may not be easily transmitted from the periphery to the center in the lower stage, and heating may not be performed well.

Further, Japanese Utility Model Publication No. 56-24346 discloses that a heater is provided at the bottom of a heating chamber, and hot air is sent in a horizontal direction to the upper and lower stages of the heating chamber by a fan to uniformly heat the upper and lower objects to be heated. An electric oven for heating is disclosed. However, even in this type of heating cooker, for example, even when the amount of the object to be heated is small and only the upper or lower stage is used, the hot air is sent to both the upper and lower stages, so that the heating efficiency is low and wasteful energy is consumed. I was

As described above, in the conventional heating cooker in which the heating chamber can be divided into a plurality of stages, when the oven is heated, the temperature difference between the stages is reduced to make the finished state of the object to be heated in each stage uniform. Moreover, heating could not be performed efficiently.

On the other hand, in a conventional microwave oven, a non-contact temperature sensor detects the finished state of the object to be heated. However, the detection of the finished state by this type of sensor is generated from the object to be heated when the microwave is heated. Affected by steam
False detection is possible when steam accumulates in the heating chamber or when condensation forms on the side walls or windows of the heating chamber.In such cases, it is pointed out that there is a problem in detecting the actual finished state. It had been.

In view of the above, it is an object of the present invention to provide a heating cooker that can uniformly and efficiently heat an object to be heated in each stage of a heating chamber when heating an oven and can remove steam from the heating chamber when heating a microwave oven. I do.

[0011]

As shown in FIGS. 1 and 2, the means for solving the problems according to the present invention is as follows.
6 and the duct 1 communicating with the intake path 21
5, a plurality of ventilation holes 13, 14 for communicating the respective stages 5, 6 of the heating chamber 2 with the duct 15, a fan 22 provided in the duct 15, and a ventilation volume of the ventilation holes 13, 14. And a damper 23 that performs the operation.

A plurality of temperature sensors 31 and 32 for detecting the temperatures of the respective stages 5 and 6 of the heating chamber 2;
A control means 40 is provided for controlling the driving of the damper 23 in accordance with the output signals from the first and second 32 to make the temperature difference between the respective stages 5 and 6 of the heating chamber 2 uniform. Further, a cooling device 26 is formed through which the intake passage 21 penetrates the flat heating element 16 and cools steam generated from the object to be heated and sucked into the duct 15.
Is provided.

[0013]

In the above means for solving the problems, the upper and lower plates 3,
4 are mounted in the heating chamber 2, and objects to be heated are placed on the heating chamber 2, and cooking by oven heating is started in both the upper and lower stages 5 and 6 of the heating chamber 2. The air that has been sucked from the intake passage 21 and sufficiently heated by the plane heating element 16 becomes hot air, passes through the duct 15, and passes through the upper and lower ventilation holes 13 and 14 through the upper and lower stages 5 and 5 of the heating chamber 2.
6, the object to be heated on the upper and lower plates 3 and 4 is heated. During cooking, the temperature of the upper and lower stages 5 and 6 of the heating chamber 2 is constantly detected by the temperature sensors 31 and 32,
When a temperature difference occurs between the upper stage 5 and the lower stage 6, the driving of the damper 23 is controlled in accordance with the temperature difference, and the amount of hot air blown out from the ventilation holes 13 and 14 is changed to make the temperatures of the upper stage 5 and the lower stage 6 uniform. To keep.

The upper and lower plates 3 and 4 are attached and detached, and the ventilation holes 13 and 14 are opened and closed by the dampers 23 in accordance with the attachment and detachment, so that the heating chamber 2 can be partially heated or the entire heating chamber 2 can be heated. Becomes

On the other hand, the heat generation of the flat heating element 16 is stopped, and the cooling device 26 and the fan 22 are driven to drive the cooling device 26.
When the air in the duct 15 cooled by the air is blown out to the heating chamber 2, the object to be heated can be cooled. Also, microwave heating is applied to the object to be heated, and the flat heating element 16 is simultaneously heated to drive the cooling device 26 and the fan 22. When microwaves are applied by far infrared rays from the flat heating element 16, The steam generated from the object to be heated is activated to fly quickly upward, and is supercooled in the duct 15 cooled by the cooling device 26, and condensed and discharges saturated moisture to discharge the object to be heated. Quick drying. Further, during cooking by microwave heating, when the cooling device 26 is driven and the fan 22 is rotated in the reverse direction, high-temperature and high-humidity air containing steam generated from the object to be heated is sucked from the ventilation holes 13 and 14 and the duct 15 is heated. The saturated moisture is introduced into the duct 15 and is condensed and discharged into the duct 15, so that the steam and dew in the heating chamber 2 can be removed.

[0016]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A microwave oven according to an embodiment of the present invention is shown in FIGS.
A heating chamber 2 having an open front is formed in a box-shaped range main body 1, and a door (not shown) through which the inside can be seen is arranged at the front of the heating chamber 2 so as to be openable and closable. The upper and lower plates 3 and 4 for placing the object to be heated are detachably attached to the lower part, so that the heating chamber 2 can be divided into two upper and lower heating units 5 and 6. The lower plate 4 is placed on a horizontally rotatable turntable, and the upper plate 3 is placed on a net base that is detachably attached to the turntable via supporting legs.

The upper surface 10 of the heating chamber 2 is formed with an intake port 11 composed of a number of small holes, and the rear surface 12 of the heating chamber 2 has a pair of upper and lower portions corresponding to the upper heating section 5 and the lower heating section 6. The ventilation holes 13 and 14 are formed in a horizontally long mesh shape. And, on the outer side surface from the upper side to the rear side of the heating chamber 2,
An L-shaped duct 15 that communicates the intake port 11 with the ventilation ports 13 and 14 is provided.

A rectangular planar heating element 16 made of silicon carbide (SiC) is provided in the duct 15 above the heating chamber 2. The planar heating element 16 includes a plurality of slit-shaped long holes 20. Are formed parallel to the front-back direction. An intake path 21 that guides the air in the heating chamber 2 to the flat heating element 16 from the long hole 20 and the intake port 11 in the upper surface 10 of the heating chamber 2 is formed.

The duct 15 is provided with a fan 22 for air circulation and a damper 23 for adjusting the air flow rate of the upper ventilation port 13. A forward / reverse rotatable fan drive motor 24 for driving the fan 22 and a forward / reverse rotatable damper drive motor 25 for driving the damper 23 are disposed outside the duct 15. The damper 15 is rotatable between a position in which the ventilation opening 13 with respect to the ventilation opening 13 is 0 degree and a position in which the opening angle with respect to the ventilation opening 13 is 90 degrees. I have.

Further, on the outer surface of the duct 15, a cooling device 26 for cooling air containing steam from the heating chamber 2 passing through the duct 15 is provided.
Consists of an intake port and an exhaust port formed on the rear surface of the range main body 1, a cooling duct communicating the intake port and the exhaust port, and a cooling fan 26a provided in the cooling duct. Is also used as a cooling duct, so that heat exchange between outside air and air containing steam from inside the heating chamber 2 is performed at a part of the outer surface of the duct 15 which is also used as a cooling duct. ing. In addition, a drawer-shaped water collecting portion 27 that discharges dew condensation water formed by cooling air containing steam by the cooling device 26 is detachably provided at a lower portion of the duct 15.

On the other hand, an electric equipment chamber (not shown) is formed on the side of the heating chamber 2, and a magnetron 28 for supplying a microwave into the heating chamber 2 is provided in the electric equipment chamber.
At the front of the upper surface 10 of the heating chamber 2, a finishing sensor 30 such as an infrared sensor for detecting a finished state of the object to be heated from a change in the surface temperature of the object to be heated is arranged. , An upper temperature sensor 31 for detecting the room temperature of the upper heating unit 5 is provided, and a lower temperature sensor 32 for detecting the room temperature of the lower heating unit 6 is provided for the lower heating unit 6.
At the mounting position of the upper plate 3 of the heating chamber 2, the upper plate 3
Sensor 3 for detecting the presence or absence of an upper plate
3 is provided, and the lower plate 4 of the heating chamber 2 is mounted at the mounting position.
A lower plate presence sensor 34 such as an optical sensor for detecting the presence or absence of the lower plate 4 is provided.

The range main body 1 is provided with a control unit 40 comprising a microcomputer.
As shown in FIG. 3, the upper and lower temperature sensors 31 and 32 and the upper and lower plate presence sensors 33 and 34 serve as input units.
Is connected, and a damper driving motor 25 is connected as an output unit via a damper circuit 25a.

The control unit 40 determines the air flow rate of the upper heating unit 5 and the lower heating unit 6 based on the plate presence signal (ON signal) of the upper plate presence sensor 33 and the lower plate presence sensor 34.
A function of driving the damper driving motor 25 through the damper circuit 25a so that the opening angle of the damper 23 with respect to the ventilation opening 13 is set to 30 degrees so that the ventilation amount of the upper plate is equal to that of And the upper heating unit 5 by the plate no signal (off signal) of the lower plate presence / absence sensor 34.
The motor 25 for driving the damper is driven through the damper circuit 25a so that only the air flows through the ventilation port 1a.
A motor for driving a damper through a damper circuit 25a so that only the lower heating unit 6 is ventilated by the function of setting the opening angle to 3 to 90 degrees and the OFF signal of the upper plate presence sensor 33 and the ON signal of the lower plate presence sensor 34. 25, the opening angle of the damper 23 with respect to the ventilation opening 13 is set to 0 degree, and when the detected temperature difference between the upper temperature sensor 31 and the lower temperature sensor 32 becomes 5 ° C. or more, the ventilation opening 13 of the damper 23 Adjust the opening angle to (upper temperature sensor 3
When the detected temperature is higher, the opening angle of the damper 23 is reduced to reduce the air flow rate of the upper heating unit 5. When the detected temperature of the lower temperature sensor 32 is higher, the opening angle of the damper 23 is increased and the lower heating unit is increased. 6 to reduce the amount of ventilation) to make the detected temperatures of the upper temperature sensor 31 and the lower temperature sensor 32 uniform.

Further, the control unit 40 controls the heat generation of the flat heating element 16 based on the finishing state detected by the finishing sensor 30, and notifies the user by a notification sound when the finishing sensor 30 detects the optimum finishing state. Or a function of stopping cooking, in which case automatic cooking can be performed.

In the above configuration, when the upper and lower plates 3 and 4 are mounted in the heating chamber 2 and the objects to be heated are placed on the upper and lower heating units 5 and 6, cooking by oven heating is performed in both the upper heating unit 5 and the lower heating unit 6. 4A, the upper and lower plate presence / absence sensors 33 and 34 are turned on (S1), and the damper 23 is opened 30 degrees to the ventilation port 13 (S2). When the cooking A is started, as shown in FIG.
Is sucked from the intake port 11 by the drive of the fan 22, and is guided to the long hole 20 of the plane heating element 16 and the surroundings. At this time, the air sufficiently heated by the flat heating element 16 becomes hot air, passes through the duct 15, and is provided with the upper and lower ventilation ports 1.
The heated objects on the upper and lower plates 3 and 4 are heated by blowing out from the upper and lower heating units 5 and 6 to the upper and lower heating units 5 and 6. During cooking, the temperatures of the upper heating unit 5 and the lower heating unit 6 are:
The temperature is always detected by the upper temperature sensor 31 and the lower temperature sensor 32 (S3, S4), and when the temperature difference between the upper heating unit 5 and the lower heating unit 6 becomes 5 ° C. or more (S5), the damper is changed according to the temperature difference. The opening angle of the 23 with respect to the ventilation opening 13 is adjusted (S6), and the amount of hot air blown out in the upper heating unit 5 and the lower heating unit 6 is changed to control the temperature to be uniform. When the temperature of the upper heating section 5 is considerably higher than the temperature of the lower heating section 6, the ventilation port 13 may be closed by the damper 23 to blow out hot air only to the lower heating section 6. When the finish sensor 30 detects the optimum finish state of the object to be heated, the cooking is ended.

When only the upper plate 3 is mounted in the heating chamber 2, the object to be heated is placed, and cooking by oven heating is performed only by the upper heating unit 5, as shown in FIG. Only upper plate presence sensor 33 is ON (S11)
Then, the damper 23 opens 90 degrees to the ventilation port 13 (S1
2) Do it. That is, the duct 15 is shut off by the damper 23. When the cooking B is started, as shown in FIG. 6, the air heated by the flat heating element 16 becomes hot air as described above, passes through the duct 15, and blows out from the upper ventilation port 13 to the upper heating section 5. Then, the object to be heated on the upper plate 3 is heated. When the finish sensor 30 detects the optimum finish state of the object to be heated, the cooking is ended. In this case, the efficient heating cooking can be performed by concentrating the hot air only on the upper heating section 5, the heating cooking can be started quickly, the cooking time can be shortened, and the energy can be saved.

Further, when only the lower plate 4 is mounted in the heating chamber 2 and an object to be heated is placed thereon and cooking is performed by oven heating without dividing the heating chamber 2, as shown in FIG. Only the lower plate presence sensor 34 is ON (S2
1) Then, the damper 23 closes the ventilation port 13 (S22). When the cooking C is started, as shown in FIG. 7, the air heated by the flat heating element 16 becomes hot air as described above, passes through the duct 15, and blows out from the lower ventilation port 14 to the lower heating unit 6. Then, the object to be heated on the lower plate 4 is heated. When the finish sensor 30 detects the optimum finish state of the object to be heated, the cooking is ended. In this case, since there is no upper plate 3, a large-sized object to be heated can be put into the heating chamber 2 and cooked.

On the other hand, as shown in FIG.
Is stopped, the cooling device 26 and the fan 22 are driven, and the air in the duct 15 cooled by the cooling device 26 is blown out to the heating chamber 2 to cool the object to be heated. This operation is performed, for example, when the high-temperature object to be heated is taken out of the heating chamber 2 when the heating and cooking is completed. .

Further, microwave heating from the magnetron 28 irradiates the object to be heated with a microwave oven, and at the same time, the flat heating element 16 is heated to about 100 ° C., and the cooling device 26 and the fan 22 are driven. When microwaves are applied by far-infrared rays from the object, the steam generated from the object to be heated is activated and can fly quickly upwards.
The steam is guided into the duct 15 by the suction force of the fan 22, and the steam is supercooled in the duct 15 cooled by the cooling device 26, and the saturated moisture is condensed in the duct 15 and discharged to the water collecting section 27. Is done. This allows the object to be heated to be dried quickly.

Further, as shown in FIG. 9, when the cooling device 26 is driven and the fan 22 is rotated in the reverse direction during cooking by microwave heating, steam J generated from the object to be heated H passes through the ventilation holes 13 and 14. The water is sucked and guided into the duct 15, and the saturated moisture is condensed in the duct 15 and discharged to the water collecting section 27 as described above. Then, the cooled and dried air A is blown out from the air inlet 11 into the heating chamber 2, the rise of the steam J is suppressed by the cold air A heavier than the steam J, and the steam J is easily sucked from the ventilation holes 13 and 14. . This makes it possible to remove steam and dew in the heating chamber 2, so that the finish sensor 30 is hardly affected by the steam and dew, and the target H
Can be detected. Note that the oven heating does not perform the above operation because the amount of generated steam and dew is smaller than that of the oven heating and does not affect the finish sensor 30.

As described above, in the oven heating, the blowing of the hot air to each stage of the heating chamber can be adjusted by the damper 23. Therefore, the driving of the damper 23 is controlled based on the output signals of the upper and lower temperature sensors 31 and 32. In addition, by making the temperature difference of each stage uniform, the finished state of the object to be heated in each stage can be made uniform. Moreover, the hot air blowing position by the damper 23, that is, the ventilation port 1 from which the hot air is blown out
By selecting 3 and 14, the entire heating of the heating chamber 2 can be performed,
Since heating of only the upper heating unit 5 and simultaneous heating of the upper heating unit 5 and the lower heating unit 6 can be performed, efficient heating according to the amount and size of the object to be heated can be performed.
It leads to shortening of cooking speed and energy saving.

In addition, since one flat heating element 16 is used as a heat source, the temperature of the heating chamber 2 can reach the expected temperature even if the heat is generated at a lower temperature than a general sheathed heater. Therefore, the life of the heat source can be extended. In addition, the temperature difference between the heat source and the heating chamber 2 is very small, and the temperature of each stage of the heating chamber 2 can be easily controlled. The reason for this is that the sheathed heater has an elongated shape, and the contact area with air is very small compared to a flat heating element and the heat conduction is poor, so it is necessary to reach the expected temperature of the heating chamber to the expected temperature. Additional reflectors must be installed at high temperatures. The reflectivity of the reflector varies depending on the material, and if the use period is prolonged, the reflector may become dirty or rust, so that the reflectivity deteriorates. Then, a loss in a heat conduction path or the like occurs, and the amount of heat conduction is reduced. Therefore, unless the temperature of the sheathed heater is further increased, heating to the expected temperature cannot be performed. On the other hand, in the planar heating element 16, the heat rays can be directly applied to the heating chamber 2 and the object to be heated without loss in the heat conduction path and the like, and the heat conduction amount increases because the area is large. Therefore, even if heat is generated at a lower temperature than the sheathed heater, the temperature of the heating chamber 2 can reach the expected temperature. In addition, the planar heating element 16 has a large contact area with air, and furthermore, a plurality of long holes 20 are formed in the planar heating element 16, that is, the intake path 21 is connected to the planar heating element 1.
6, the contact area between the flat heating element 16 and the air is further increased, so that in the oven heating, the air in the heating chamber 2 is guided to the long holes 20 and the periphery of the flat heating element 16 to generate the flat heating element. The heat exchange between the plane heating element 16 and the air can be sufficiently performed so that the radiation energy from the body 16 is not wasted. For this reason, the planar heating element 1
6 can be blown out to each stage of the heating chamber 2 with a small temperature difference, and conversely, sufficient heat exchange with the air lowers the temperature of the planar heating element 16, and therefore the heating chamber The temperature of 2 becomes close to the temperature of the plane heating element 16,
Therefore, the temperature difference between the stages of the heating chamber 2 is small, and the control for making the temperatures of the stages uniform becomes easy.

Further, the air containing the steam in the duct 15 is cooled by the cooling device 26, and the steam and dew in the heating chamber 2 can be removed by condensing and discharging the saturated moisture. It is possible to accurately detect the finished state of the object to be heated without adversely affecting the condition. Further, when the heat generation of the planar heating element 16 is stopped and the cooling device 26 and the fan 22 are driven, the object to be heated can be cooled, which could not be performed conventionally, and the microwave from the magnetron 28 and the far infrared rays from the planar heating element 16 Combined with cooling device 26
When the fan 22 is driven, vegetables and fruits can be dried quickly, and the range of cooking can be expanded.

It should be noted that the present invention is not limited to the above-described embodiment, and it goes without saying that many modifications and changes can be made to the above-described embodiment within the scope of the present invention. For example, the heating chamber is not limited to being divided into upper and lower two stages, but may be three or more stages. In this case, the number of ventilation holes and dampers also increases according to the number of stages.

[0035]

As is apparent from the above description, according to the present invention, in oven heating, the blower of hot air to each stage of the heating chamber can be adjusted by the damper in the oven heating, and the temperature of each stage is detected to drive the damper. , The temperature difference between the stages can be made uniform, and the finished state of the object to be heated in each stage can be made uniform. In addition, by selecting the hot air blowing position by the damper, that is, the ventilation opening through which the hot air is blown out, the heating chamber can be entirely heated, partially heated, or partially simultaneously heated, etc., so that the amount and size of the object to be heated can be adjusted. In addition, efficient and efficient heating can be performed, which leads to reduction of cooking speed and energy saving.

Further, since a flat heating element is employed as a heat source, heating can be performed more efficiently than a general sheathed heater, and even if heat is generated at a low temperature, the temperature of the heating chamber reaches the expected temperature. Therefore, the life of the heat source can be extended.

In addition, since the suction passage is formed through the flat heating element, the contact area between the flat heating element and air from the heating chamber is increased in oven heating, so that heat can be exchanged efficiently. The temperature difference between each stage of the heating chamber is reduced by blowing high-temperature hot air into the heating chamber and making the temperature of the heating chamber close to the temperature of the flat heating element. , It becomes easy to control the temperature to be uniform.

Further, the air containing steam in the duct is cooled by the cooling device and the saturated moisture is condensed and discharged, so that the steam and dew in the heating chamber can be removed.
Fogging and the like of the window for opening and closing the heating chamber can be prevented, and there is no adverse effect on a sensor for detecting the finished state of the object to be heated. By stopping the heat generation of the flat heating element and driving the cooling device and the fan, it is possible to cool the object to be heated, which was not possible conventionally, and to cool using microwaves by range heating and far infrared rays from the flat heating element. By driving the device and the fan, speedy drying of vegetables and fruits can be performed, and the range of cooking can be expanded.

[Brief description of the drawings]

FIG. 1 is a configuration diagram of a main part of a microwave oven according to an embodiment of the present invention.

FIG. 2 is a perspective view of a microwave oven.

FIG. 3 is a block diagram of a control unit.

FIG. 4 is a flowchart at the time of heating the oven, (a) when the upper and lower plates are mounted, (b) when only the upper plate is mounted, and (c) when only the lower plate is mounted.

FIG. 5 is a state diagram when the oven is heated in both the upper and lower stages of the heating chamber.

FIG. 6 is a state diagram when the oven is heated only in the upper stage of the heating chamber.

FIG. 7 is a state diagram when oven heating is performed in the entire heating chamber.

FIG. 8 is a state diagram when the object to be heated in the heating chamber is cooled and dried.

FIG. 9 is a state diagram when steam in a heating chamber is removed.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooker main body 2 Heating chamber 3, 4 Plate 5, 6 Each step 13, 14 Ventilation opening 15 Duct 16 Planar heating element 21 Intake path 22 Fan 23 Damper 26 Cooling device 31, 32 Temperature sensor 40 Control means

──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. ⁷ identification code FI F24C 1/00 370 F24C 1/00 370P (58) Field surveyed (Int.Cl. ⁷ , DB name) F24C 7/02 531 F24C 7/02 340 F24C 7/02 541 F24C 1/00 370

Claims (4)

(57) [Claims] 1. A heating chamber in a cooking device main body can be divided into a plurality of stages.
Is a capability, the plate for placing an object to be heated is detachably mounted to each stage, in the heating cooker having the ovens heating function, an intake passage for guiding air in the heating chamber to the panel heating element,
A duct communicating with the intake path, a plurality of ventilation ports communicating each stage of the heating chamber with the duct, a fan provided in the duct, and
And a cooling device for cooling the steam sucked into the
While heating, the heating element, fan and cooling device are turned on.
A heating cooker, which is driven to dry an object to be heated . 2. The heating chamber in the cooking device main body can be divided into a plurality of stages.
The plate on which the object to be heated is placed
Heating cooker equipped with a range heating function
And an air intake passage for guiding the air in the heating chamber to a flat heating element,
A duct communicating with the intake passage, each stage of the heating chamber, and the duct
And a plurality of ventilation holes for communicating
Fan, and the inside of the duct
And a cooling device for cooling the steam sucked into the
During heating, drive the cooling device and rotate the fan in reverse.
And draw in steam from the ventilation holes to cool and dry
Heating characterized by blowing air from the intake path into the heating chamber
Cooking device. 3. An openable / closable damper for adjusting a ventilation amount of a ventilation hole.
A temperature sensor for detecting the temperature of each stage, and a temperature sensor for each stage.
A plate presence / absence sensor for detecting the presence / absence of a rate;
The above according to the output of the degree sensor and plate presence sensor
And a control unit for controlling the opening and closing of the damper, the control unit,
Overall heating of the heating chamber depending on the presence or absence of plates in each stage,
In order to perform partial heating or simultaneous heating of each stage,
The opening / closing amount of the damper is changed.
Or the heating cooker according to 2. 4. The control unit, when each stage has a plate,
Set the damper at a specified angle so that the airflow to the step is the same
Opening function and each stage when there is a plate
When the temperature difference exceeds a predetermined temperature, the damper is opened.
The function to adjust the closing amount to equalize the temperature and the plate
Open and close the damper to ventilate only the stage where it is worn
4. The function according to claim 3, wherein
Heating cooker.