JP5473833B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker.

  In a conventional cooking device, a pan placed on a flat top plate is induction-heated by an alternating magnetic field emitted from a heating coil disposed below the top plate, so that no fire is used. The pan can be heated. During heating, the object to be heated (pan), the heating coil, and the control circuit on the circuit board that controls the heating coil generate heat, so forced air cooling is performed using a cooling fan. In a conventional heating cooker, the cooling fan is driven to suck outside air from the intake port, ventilate the circuit board via the cooling fan, and further ventilate the heating coil to cool them.

In such a heating cooker, when the pan is spilled or the pan falls during cooking, liquid such as juice or water enters the intake port and the exhaust port. In the following story, the liquid is assumed to be water. Even if water enters from the exhaust port, there is no damage to the part connected to the exhaust port even if it gets wet, and the water accumulated at the bottom is gradually discharged to the outside, so it is so big is not a problem. On the other hand, when water enters from the intake port, it flows into the board downstream of the cooling fan due to the suction force of the cooling fan, and water adheres to the control circuit etc. on this board. Causes serious damage such as deterioration of electronic components.
Therefore, in order to solve such problems, a heating cooker provided with a waterproof structure (draining plate, shielding member, drain outlet) that prevents water from entering the downstream of the air passage from the inlet to the cooling fan. Is known (see, for example, Patent Document 1).

JP 2007-73452 A

Generally, when installing a built-in heating cooker in a kitchen, as shown in FIG. 9 (a), an operator places his / her hand directly below the intake port from the intake port provided on the rear upper surface of the heating cooker body. While being placed in the air intake duct provided at the top, the ceiling of the space bent substantially vertically from the bottom to the front of the air intake duct (this space communicates with the space where the cooling fan is located) is supported with fingers. With the front surface of the top plate applied to the top surface of the kitchen, slowly turning the rear part of the main body downward using this as a fulcrum until the bottom bottom surface of the top plate contacts the top surface of the kitchen. As shown in FIG. 9B, release the hand or finger when the storage is completed.
However, in the conventional built-in heating cooker described in Patent Document 1, as shown in FIG. 9, a draining plate (hereinafter referred to as a draining rib) is provided in the intake duct. At the time of construction, the operator puts his / her hand into the intake duct from the intake port with the intake / exhaust cover removed, so that the tip of the draining rib comes into contact with the operator's hand or finger. For this reason, it takes half of the weight (about 20 kg) of the heating cooker body (the other half is supported by the front surface of the top plate) on the operator's hand, and a corner is formed at the tip of the draining rib. , Pressure concentrates on the corners of the hand or fingers, and the hands hurt.The work may be delayed due to pain during construction or work after wearing protective gloves. It was accompanied by efficiency. Although it is conceivable to use a dedicated handle, there arises a new problem that the cost increases with the increase in the number of parts, the parts are lost, and the design property is lowered due to the attachment position of the handle.

  The present invention has been made to solve the above-described problems, and an object of the present invention is to obtain a heating cooker that improves the workability of an operator during work during construction.

  A heating cooker according to the present invention includes a main body having a heating unit, and a top plate that covers the upper surface of the main body and is placed on the upper surface of the kitchen and supports the main body, and the main body is formed on the upper surface of the rear part. An intake port, a cooling fan that is disposed in front of and below the intake port, cools the heating portion, a first duct that communicates with the intake port and is disposed substantially vertically, and a first end that is first. A second duct disposed in a substantially horizontal direction with the other end communicating with the inlet of the cooling fan, and an intake duct having a second duct disposed in a substantially horizontal direction. A plurality of draining ribs are arranged in parallel in the front-rear direction to drop water that has entered from the air inlet near the boundary with the duct and prevent the water from flowing into the cooling fan.

  The cooking device according to the present invention includes a main body having a heating unit, and a top plate that covers an upper surface of the main body. The main body includes an intake port formed on a rear upper surface, a front side of the intake port, and A cooling fan that is disposed below and cools the heating section, an intake duct that communicates with the intake port at one end and communicates with the inlet of the cooling fan at the other end, and is provided in the intake duct and enters from the intake port A drainage rib that prevents the water from dropping into the cooling fan by dropping downward water, and a shielding plate that prevents the splash of water that has dropped from the drainage rib from flowing into the cooling fan. The part has a width larger than a predetermined value, and the front end face thereof is located behind the shielding plate.

  A heating cooker according to the present invention includes a main body having a heating unit, and a top plate that covers the upper surface of the main body and is placed on the upper surface of the kitchen and supports the main body, and the main body is formed on the upper surface of the rear part. An intake port, a cooling fan that is disposed in front of and below the intake port, cools the heating portion, a first duct that communicates with the intake port and is disposed substantially vertically, and a first end that is first. An intake duct having a second duct that communicates with an inlet of the cooling fan, the other end communicates with an inlet of the cooling fan, and is disposed in a substantially horizontal direction, and a ceiling portion of the second duct of the intake duct and the second duct A drainage rib provided near the boundary with the duct 1 to prevent water flowing into the cooling fan from flowing downward and to prevent the inflow to the cooling fan, and before and after the drainage rib near the drainage rib on the ceiling of the second duct The height of the tip in the direction is the draining rib Tip equal to or lower than a, the area is one with the same or larger auxiliary ribs than the tip of the draining rib.

  According to the present invention, the intake duct has one end communicating with the intake port, the first duct arranged substantially in the vertical direction, one end communicating with the first duct, and the other end serving as the inlet of the cooling fan. A second duct arranged in a substantially horizontal direction, and having a plurality of draining ribs in the vicinity of the boundary of the ceiling of the second duct and the first duct. The area where the hand or finger comes into contact with the tip of the draining rib increases. Accordingly, since the weight of the heating cooker body per unit area of the operator's hand or finger during construction is reduced, the pain of the operator's hand can be reduced and workability can be improved.

  According to the present invention, one end communicates with the intake port, the first duct arranged substantially in the vertical direction, one end communicates with the first duct, the other end communicates with the inlet of the cooling fan, and is substantially horizontal. An intake duct having a second duct arranged in a direction, and provided near the boundary between the ceiling and the first duct of the second duct of the intake duct, A draining rib for preventing the water from falling into the cooling fan and a shielding plate for preventing the splash of the water dropped from the draining rib from flowing into the cooling fan. Since the front end face is located behind the shielding plate, the area where the operator's hand contacts the tip of the draining rib is increased. Accordingly, since the weight of the heating cooker body per unit area of the operator's hand or finger during construction is reduced, the pain of the operator's hand can be reduced and workability can be improved.

  Further, according to the present invention, one end communicates with the intake port, the first duct arranged in a substantially vertical direction, one end communicates with the first duct, and the other end communicates with the inlet of the cooling fan, An intake duct having a second duct arranged in a substantially horizontal direction, and cooling by dropping down the water that has entered the inlet and is located near the boundary between the ceiling of the second duct and the first duct. A drainage rib for preventing inflow to the fan, and the height of the tip in the front-rear direction in the vicinity of the drainage rib on the ceiling of the second duct is equal to or lower than the tip of the drainage rib. Is provided with an auxiliary rib that is the same as or larger than the tip of the draining rib, so that the area of contact of the operator's hand with the tip of the draining rib is increased. Accordingly, since the weight of the heating cooker body per unit area of the operator's hand or finger during construction is reduced, the pain of the operator's hand can be reduced and workability can be improved.

It is a perspective view of the state which built the heating cooker which concerns on Embodiment 1-5 of this invention in the kitchen. It is a longitudinal cross-sectional view of the principal part of the heating cooker which concerns on Embodiment 1 of this invention. It is a longitudinal cross-sectional view of the principal part which shows another example of the heating cooker which concerns on Embodiment 1 of this invention. It is a longitudinal cross-sectional view of the principal part which shows another example of the heating cooker which concerns on Embodiment 1 of this invention. It is a longitudinal cross-sectional view of the principal part of the heating cooker which concerns on Embodiment 2 of this invention. It is a longitudinal cross-sectional view of the principal part of the heating cooker which concerns on Embodiment 3 of this invention. It is a longitudinal cross-sectional view of the principal part of the heating cooker which concerns on Embodiment 4 of this invention. It is a longitudinal cross-sectional view of the principal part of the heating cooker which concerns on Embodiment 5 of this invention. It is a figure which shows the incorporation method when installing a built-in heating cooker in a kitchen.

Embodiment 1 FIG.
Embodiment 1 of the present invention will be described below with reference to the drawings.
FIG. 1 is a perspective view of a state where the cooking device according to Embodiment 1 of the present invention is incorporated in a kitchen, and FIG. 2 is a longitudinal sectional view of a main part of the heating cooking device according to Embodiment 1 of the present invention. It is. As shown in FIG. 1, the heating cooker 100 includes a heat-resistant glass plate and a frame-shaped metal frame surrounding the heat-resistant glass plate on the upper surface of a box-shaped main body 1 whose top surface is opened. It is comprised so that the top plate 2 to cover may be attached so that it may cover. On the top plate 2, a heated object N such as a pan or a frying pan is placed. Further, the top plate 2 is placed on an upper surface opening (not shown) of the kitchen 200 in a state where the cooking device 100 is housed in the kitchen 200 and supports the main body 1.
In addition, as shown by the arrow in FIG. 1, the operator side (lower left side of the paper) is referred to as the front side, and the back side of the kitchen (upper right side of the paper surface) is referred to as the rear side. In FIG. 2, the left side of the page is the front side, and the right side of the page is the back side.

  The body 1 is surrounded by a body case 3 made of a metal plate, and a heated object N placed on the top plate 2 is guided to the left and right in front of the upper space in the body 1 as shown in FIG. Two independent induction heating coils 4R, 4L for heating are provided. Further, a rapid heating type circular electric heater (not shown) called a “radiant heater” is disposed below the rear part of the center of the left and right sides of the top plate 2, and the object to be heated N is radiated from below through the top plate 2. It comes to heat.

  Further, as shown in FIG. 1, a circular display is provided on the surface of the top plate 2 for the purpose of showing a heating region at a position directly above the induction heating coils 4R and 4L and the electric heater in the main body 1. 5R, 5L, and 5C (also referred to as “heating ports”) are formed by printing or the like.

  On the front side of the frame on the front side of the top plate 2, an operation unit for inputting operations related to cooking is provided. The operation unit includes, for example, a display unit that displays characters, graphics, and the like on a liquid crystal (LCD) screen. The display unit displays setting information related to cooking, selection display of cooking mode, progress of automatic cooking, warning display, and the like. Further, the heating power (heating amount) at the time of cooking and the cooking time (including the elapsed time from the start of cooking) are displayed as viewing angle information such as characters and symbols.

  In the right rear portion of the top plate 2, there is provided an intake port 6 that communicates with the inside of the main body 1 and takes outside air into the main body 1. Further, the left rear portion of the top plate 2 is provided with an exhaust port 7 that communicates with the inside of the main body 1 and exhausts air taken into the main body 1 and hot air from a grill box described later. .

  Above the intake port 6 and the exhaust port 7, a metal net or lattice-shaped intake / exhaust port cover 8 that is entirely permeable is provided to prevent dust and foreign matter from entering the inside of the main body 1. .

  In the lower left part of the main body 1, a box-shaped grill box 9 having an open entire surface is provided for roasting cooking of fish or the like (also called “grill cooking”). A grill heater (not shown) serving as a heat source for heating an object to be cooked placed in the warehouse is provided in the grill warehouse 9. This grill heater is made of, for example, a sheathed heater, and is disposed at the upper and lower portions in the grill cabinet 9.

  On the front surface of the grill cabinet 9, a door 10 having a viewing window and a handle so that the inside of the grill cabinet 9 can be seen is provided. Further, exhaust air such as smoke discharged during heating inside the grill cabinet 9 is exhausted from the exhaust port 7 provided in the back of the main body 1.

As shown in FIG. 2, an intake duct 11 is formed downstream of the intake port 6, and a cooling fan 12 is disposed at the final stage of the intake duct 11. The cooling fan 12 is a so-called horizontal axis type in which the rotation axis of a driving motor (not shown) is horizontal.
The cooling fan 12 according to the first embodiment uses a centrifugal multiblade fan (typically a sirocco fan).

  As shown in FIG. 2, a partition plate 13 is arranged downstream of the cooling fan, and the air path is branched. The main flow passes through the air path under the partition plate 13 and then passes through the circuit board 14 and then flows upward, so that induction heating is performed. Go to coil 4. The circuit board 14 is provided with electronic components such as a resonance capacitor, a power control semiconductor IGBT serving as a switching means, and a flywheel diode, and a power control semiconductor switching element such as the IGBT and other heat generating components are attached to the circuit board 14. Two aluminum radiating fins are arranged side by side. In addition, a branch flow flows through the air path above the partition plate 13 and rises toward the induction heating coil 4. After cooling the induction heating coil 4, the cooling air from the cooling fan 12 is finally discharged into the room from the exhaust port 7 formed in the left rear part of the top plate 2.

  The hot air from the inside of the grill 9 and the air in the upper space do not merge and mix in the middle, but are discharged into the room from positions adjacent to each other at the portion of the exhaust port 7.

The upper end of the intake duct 11 communicates with the intake port 6. The first duct 111 that is long in the vertical direction from the intake port 6 and the second duct that extends forward so as to be substantially orthogonal to the first duct 111. 112, and the cooling fan 12 is arranged at the final stage of the second duct 112. And the draining rib comprised with the board for draining the water which permeated the position used as the boundary of the 1st duct 111 and the 2nd duct 112 is extended from the side wall which constitutes the 1st duct 111, and the 1st The second duct 112 is provided so as to protrude from the ceiling portion 11A. In the first embodiment, a plurality of draining ribs 15 having substantially the same length are provided on the ceiling portion 11A of the second duct 111 of the intake duct 11 as shown in FIG. The draining rib 15 causes the water that has entered from the air inlet 6 to drop from the tip thereof to prevent the water from flowing into the downstream cooling fan 12 and the circuit board 14 and to drop from the draining rib 15 by the shielding plate 16 provided below. The scattering of fine water droplets to the cooling fan 12 due to the splashed water is shielded.
Further, when the worker puts his / her hand into the intake duct 11 of the main body 1 when the main body 1 of the heating cooker 100 is stored in the kitchen 200, the number of draining ribs 15 is made plural. Thus, since the area of the main body 1 applied to the operator's finger is increased, the load per unit area is reduced, the pain of the operator's hand is reduced, and the workability can be improved.
In addition, as shown in FIG. 3, you may enlarge the draining rib 15 and enlarge the area of a front-end | tip. That is, the width of the tip of the draining rib 15 may be larger than the thickness of the side wall of the first duct 111 under the condition that the front end surface of the tip of the draining rib is located behind the shielding plate 16. In this case, the same effect as described above can be obtained.
Further, as shown in FIG. 3, the tip surface may be composed of a plurality of uneven surfaces 151. In this case, since the contact area between the tip and the operator's hand or finger is further increased, the load per unit area is reduced, the pain of the operator's hand is reduced, and workability can be improved. If the plurality of uneven surfaces 151 are configured smoothly, the same effect is further increased.
Further, as shown in FIG. 4, at least one of the front and side of the draining rib 15A is provided with a first portion 152 that increases in width as it goes downward, and extends below the first portion 152. The outer peripheral surface of the second portion 153 may be a curved surface that protrudes outward in the vertical direction. Also in this case, the area of the tip can be enlarged, and the same effect as described above can be obtained.

Embodiment 2. FIG.
In Embodiment 1, since the corner | angular part is contained in the front-end | tip of the draining rib, when it hits the corner | angular part, pressure might concentrate on that part and a hand may become painful.
In the second embodiment, a case where a corner is removed will be described.
FIG. 1 is also used in the second embodiment.
FIG. 5 is a longitudinal cross-sectional view of the main part of the heating cooker according to Embodiment 2 of the present invention.
As shown in FIG. 5, a rounded R portion is provided so that there is no corner at the tip of the draining rib 15B. As a result, there is no portion where the weight of the main body is intensively applied to the operator's finger, and the weight of the heating cooker is averagely applied to the operator's hand or finger, thereby reducing the pain of the operator's hand. The workability can be improved.

Embodiment 3 FIG.
In the above-described embodiment, the case of reducing the hand pain of the operator by modifying the structure of the draining rib itself has been described. However, a rib separate from the draining rib 15 may be used. This case will be described in the third embodiment.
FIG. 1 is also used in the third embodiment.
FIG. 6 is a longitudinal sectional view of a main part of the heating cooker according to Embodiment 3 of the present invention.
6, Embodiment 3 of the present invention is the same as FIG. 5 except that auxiliary ribs 17 different from the draining ribs 15 are used. The auxiliary rib 17 includes a plate portion 171 and a base portion 172 having a width wider than the plate portion 171, and the base portion 172 is inserted into a slit provided in the ceiling portion 11 </ b> A of the intake duct 11 and can move up and down. Yes, the auxiliary rib 17 rises, and the upper end of the base 172 abuts against the stopper 18 at a position where the tip of the auxiliary rib 17 is lower than the tip of the draining rib 15, so that the auxiliary rib 17 can be prevented from rising. . In addition, since the auxiliary rib 17 is lowered and the lower end of the base portion 172 stops when it comes into contact with the upper surface of the ceiling portion 11A, the auxiliary rib 17 can be prevented from being lowered.
The plate portion 171 of the auxiliary rib 17 is thicker than the draining rib 15 and has a round tip. A spring 19 having a downward biasing force was attached to the auxiliary rib 17. As a result, the plate portion 171 of the auxiliary rib 17 protrudes downward from the ceiling portion 11A of the intake duct 11 as shown in FIG. 6A except during construction, and the weight of the heating cooker body during construction is reduced. When hitting the operator's finger, the finger hits the auxiliary rib 17 before contacting the draining rib 15. Further, when the auxiliary rib 17 comes into contact with the finger, it rises due to the upward finger force. However, as shown in FIG. 6B, the tip of the auxiliary rib 17 is more than the tip of the draining rib 15 by the stopper 18. Stop at a low position. The plate portion 171 of the auxiliary rib 17 is thicker than the draining rib 15 and has a round tip, so that the area of the tip is also larger than the draining rib 15. Therefore, the area of the main body 1 applied to the operator's finger increases, and the load per unit area decreases. For this reason, the pain of an operator's hand is reduced and workability | operativity can be improved.
If the height of the stopper 18 is appropriately adjusted, not only the auxiliary rib 17 but also the tip of the draining rib 15 is simultaneously hit, so that the area of the weight of the main body on the operator's finger is further increased. The pain of the operator's hand can be further reduced and workability can be improved.
Further, the auxiliary ribs 17 also serve to assist draining.

Embodiment 4 FIG.
FIG. 1 is also used in the fourth embodiment.
FIG. 7 is a longitudinal sectional view of a main part of the heating cooker according to the fourth embodiment of the present invention.
7 is the same as FIG. 5 except that an auxiliary rib 17A is provided adjacent to the draining rib 15. In FIG. The auxiliary rib 17A is rotatable in the front-rear direction about a rotation shaft 173 provided at the base, and when an external force is applied from the rear to the front by the operator, the auxiliary rib 17A falls forward. The thickness of the auxiliary rib 17A is substantially equal to the length of the draining rib 15 protruding from the ceiling portion 11A. Normally, the longitudinal direction of the auxiliary rib 17A is directed in the vertical direction due to the biasing force of the spring 170 toward the rear, and the tip thereof is at the lowest position.
When the weight of the heating cooker body is applied to the operator's finger at the time of construction, the tip of the auxiliary rib 17A hits the finger, and the tip of the auxiliary rib 17A moves forward about the rotation axis by the upward force of the finger. It falls forward by turning. Therefore, the operator's finger is now in contact with the side of the auxiliary rib 17A, not the tip. Thereby, since the area which the weight of a main body takes on an operator's finger | toe becomes large, the pain of an operator's hand is reduced and workability | operativity can be aimed at.

Embodiment 5 FIG.
FIG. 1 is also used in the fifth embodiment.
FIG. 8 is a longitudinal cross-sectional view of a main part of the heating cooker according to the fifth embodiment of the present invention.
As shown in FIG. 8, the partition plate 21 is attached by opening a gap 20 on the side surface of the draining rib 15, and is fixed by screws or the like above (not shown). The auxiliary ribs 17 </ b> B are provided so as to be movable up and down within the gap 20. Further, a stopper 22 for preventing the auxiliary rib 17 </ b> B from dropping is attached to the side surface of the tip end portion of the draining rib 15 with the partition plate 21. When the auxiliary rib 17B is positioned at the lowest position, a first plate 174 that is horizontally disposed so as to contact the stopper 22 and a second plate 175 that extends substantially downward from the first plate 174, A third plate 176 formed of a flat plate that extends from the second plate 175 and has a slope that becomes forward as it goes downward, and extends upward from the third plate 176. And a fourth plate 177.
Therefore, normally, the auxiliary ribs 17B are located below the draining ribs 15. When water enters, the auxiliary ribs 17B descend through the partition plate 21, and further through the second plate 175 of the auxiliary ribs 17B. The water descends and further travels down the third plate 176, where water is interrupted at the lower end and falls downward. It is necessary that the water drop point is behind the position of the shielding plate 16, but if the design is difficult, the upper portion of the shielding plate 16 is bent forward or a plate having such an inclination is attached to the shielding plate 16. May be.
Further, when the operator's finger comes into contact with the auxiliary rib 17B during construction, the auxiliary rib 17B moves upward, and the third plate 176 of the auxiliary rib 17B comes into contact with the tip of the draining rib 15. ,Stop. As a result, not the tip of the draining rib 15 but the third plate 176 of the auxiliary rib 17B hits the finger. Although the third plate 176 is inclined, it has elasticity and is deformed into a substantially horizontal plane, so that the area of the weight of the main body on the operator's finger increases, so that the operator's Hand pain is reduced and workability can be improved. The auxiliary rib 17B is made of an elastic metal plate. Therefore, when the hand is released, the original shape is restored.

  1 Body, 2 Top plate, 3 Body case, 4L, 4R Induction heating coil, 5L, 5R, 5C Circular display (heating port), 6 Air intake port, 7 Air exhaust port, 8 Air intake / exhaust port cover, 9 Grill box DESCRIPTION OF SYMBOLS 10 Door, 11 Intake duct, 11A Ceiling part, 12 Cooling fan, 13 Partition plate, 14 Circuit board, 15, 15A, 15B Drain rib, 16 Shield plate, 17, 17A, 17B Auxiliary rib, 18 Stopper, 19 Spring, 20 Gap, 21 Partition plate, 22 Stopper, 100 Heating cooker, 111 First duct, 112 Second duct, 151 Uneven surface, 152 First part, 153 Second part, 170 Spring, 171 Plate Part, 172 base part, 173 rotation axis, 174 first plate, 175 second plate, 176 third plate, 177 fourth plate, 200 kit Chin.

Claims (13)

A main body having a heating unit, and a top plate that covers the upper surface of the main body and is placed on the upper surface of the kitchen to support the main body,
The main body has an intake port formed on a rear upper surface;
A cooling fan that is disposed in front and below the air inlet and cools the heating unit;
One end communicates with the intake port, the first duct arranged in a substantially vertical direction, one end communicates with the first duct, the other end communicates with the inlet of the cooling fan, and is arranged in a substantially horizontal direction. A second duct, and an intake duct having a second duct,
A draining rib that is provided near the boundary of the ceiling of the second duct with the first duct, protrudes downward, and drops the water that has entered from the intake port downward to prevent inflow into the cooling fan. A cooking device, wherein a plurality of the cooking devices are arranged in the front-rear direction.   The cooking device according to claim 1, wherein the heights of the tips of the plurality of draining ribs are substantially the same. A main body having a heating unit, and a top plate that covers the upper surface of the main body and is placed on the upper surface of the kitchen to support the main body,
The main body has an intake port formed on a rear upper surface;
A cooling fan that is disposed in front and below the air inlet and cools the heating unit;
One end communicates with the intake port, the first duct arranged in a substantially vertical direction, one end communicates with the first duct, the other end communicates with the inlet of the cooling fan, and is arranged in a substantially horizontal direction. An intake duct having a second duct formed;
The intake duct is provided in the vicinity of the boundary between the ceiling of the second duct and the first duct, protrudes downward, and drops water that has entered from the intake port downward to flow into the cooling fan. Draining ribs to prevent,
A shielding plate for preventing rebound of water dropped from the draining rib from flowing into the cooling fan,
The tip of the draining rib has a width larger than a predetermined value, and the front end face thereof is located behind the shielding plate.   At least one of the front or side of the draining rib has a first portion whose width increases as it goes downward, and extends below the first portion, and its outer peripheral surface faces outward in the vertical direction. The cooking device according to claim 3, further comprising a second portion that is a convex curved surface.   The cooking device according to claim 3 or 4, wherein a corner of the tip of the draining rib is rounded.   The cooking device according to any one of claims 3 to 5, wherein a tip of the draining rib is constituted by a plurality of uneven surfaces. A main body having a heating unit, and a top plate that covers the upper surface of the main body and is placed on the upper surface of the kitchen to support the main body,
The main body has an intake port formed on a rear upper surface;
A cooling fan that is disposed in front and below the air inlet and cools the heating unit;
One end communicates with the intake port, the first duct arranged in a substantially vertical direction, one end communicates with the first duct, the other end communicates with the inlet of the cooling fan, and is arranged in a substantially horizontal direction. An intake duct having a second duct formed;
The intake duct is provided in the vicinity of the boundary between the ceiling of the second duct and the first duct, protrudes downward, and drops water that has entered from the intake port downward to flow into the cooling fan. A draining rib to prevent,
The height of the tip in the front-rear direction in the vicinity of the draining rib on the ceiling of the second duct is the same as or lower than the tip of the draining rib, and the area thereof is the same as or less than the tip of the draining rib. A cooking device characterized by having a large auxiliary rib.   8. The cooking device according to claim 7, wherein the auxiliary rib has a draining function for preventing water flowing in from the air intake port from flowing downward to prevent the water from flowing into the cooling fan. The ceiling portion of the second duct has a slit whose longitudinal direction is the left-right direction,
The auxiliary rib has a cross-sectional shape including a plate portion that is inserted into the slit of the ceiling portion and is movable up and down, and a base portion that is integrally provided on the upper portion of the plate portion and has a width wider than the plate portion. A substantially convex rib,
A stopper for preventing the auxiliary rib from rising at a position where the tip of the auxiliary rib is lower than the tip of the draining rib;
9. The auxiliary rib stops descending when the auxiliary rib descends and the lower end of the base comes into contact with the upper surface of the ceiling of the second duct. The heating cooker described in 1.   The cooking device according to claim 9, further comprising an elastic body connected to both the stopper and the auxiliary rib and having a downward biasing force.   The auxiliary rib has a rotation shaft supported by a ceiling portion of the second duct at an upper end portion, and is rotatable in the front-rear direction around the rotation shaft. The tip of the auxiliary rib rotates forward until the side surface comes into contact with the lower surface of the ceiling portion of the second duct and reaches a substantially horizontal height, and the thickness of the auxiliary rib is from the ceiling portion of the second duct. The cooking device according to claim 7, wherein the draining rib is substantially equal to a length of protrusion.   The cooking device according to claim 11, further comprising an elastic body connected to both the rotating shaft and the auxiliary rib and having a downward biasing force. The draining ribs hang substantially vertically,
A partition plate disposed substantially parallel to the side surface of the draining rib through a gap having a predetermined width with the side surface of the draining rib;
A stopper that is disposed between the partition plate and the tip of the side surface of the draining rib and is fixed to at least one of the draining rib or the partition plate, and prevents the auxiliary rib from falling.
The auxiliary rib is arranged to be movable up and down within the gap,
A first plate disposed so as to contact the stopper when the auxiliary rib is positioned at the bottom;
A second plate extending substantially downward from the first plate;
A third plate extending from the second plate and having an inclination to become forward as it goes downward;
The cooking device according to claim 7, wherein the cooking device comprises a fourth plate extending upward from the third plate.

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