JP5921201B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device having a roaster.

  In a conventional cooking device, an exhaust duct is provided in order to discharge smoke inside the roaster generated when the roaster is used. In some exhaust ducts, in order to improve smoke exhaustion and deodorization performance, a sirocco fan or the like is provided on the air passage to forcibly exhaust air (see, for example, Patent Document 1).

  Further, as another example, “a grill housed in the casing of the cooker main body, a smoke exhaust duct communicating with the grill, and discharging smoke from a heated object heated by the grill to the outside, An air blowing fan inside, and an air suction port for sucking air outside the housing through a through-hole provided in the housing by rotation of the air blowing fan and reducing the pressure of the air inside the housing An air intake hole for taking in air, and the air taken in from the air suction port and the air taken in from the air intake hole are sent into the smoke exhaust duct and discharged to the outside. There is a device provided with a “smoke induction device that induces smoke in the grill to be discharged to the outside” (see, for example, Patent Document 2).

  As another example, the cooling air for cooling the substrate disposed on the side of the roaster is passed through the opening of the partition plate provided in the housing so as to cover the side of the roaster, and the roaster and the housing. There is one in which the temperature of the outer casing in the vicinity of the roaster is reduced by this cooling air (see, for example, Patent Document 3).

JP 2001-208359 A (Page 4, FIGS. 1 to 5) JP 2010-185638 A (4th page, 5th page, FIGS. 1 to 4) Japanese Patent No. 3786117 (page 8, FIG. 7)

  However, in the heating cooker described in Patent Document 1, the sirocco fan becomes hot because the sirocco fan is provided on the air path. For this reason, in order to ensure heat resistance, the sirocco fan has to be made of a metal such as stainless steel. In addition, a scraper motor with high torque and high heat resistance may be used to rotate a metal high-temperature fan, which inevitably complicates the structure, increases the installation scale, and significantly increases the cost. There was a problem of becoming higher.

  On the other hand, in the heating cooker described in Patent Document 2, smoke inside the roaster is discharged without mounting a forced exhaust fan, and it is also affected by the wind of the cooling fan that cools the control board and the like. Therefore, it is possible to exhaust smoke efficiently without simplifying the structure and reducing the cost. However, there is no mention of heat transmitted to the housing through the bottom surface of the roaster. If the outer casing temperature rises, problems such as the danger of the user touching the inside of the kitchen and the rise in the temperature of the atmosphere in the kitchen occur. There has been a problem that the output has to be reduced, and an improvement in heat transmitted from the bottom of the roaster to the housing has been desired.

  Moreover, with respect to the problem related to the heat transmitted from the bottom of the roaster to the housing, the heating cooker described in Patent Document 3 uses a part of the cooling air for cooling the substrate disposed on the side of the roaster, High-pressure cooling air is blown into the gap between the roaster and the bottom of the main body through the partition plate. However, in the heating cooker described in Patent Document 3, since a part of the substrate cooling air needs to be supplied to the heating coil in parallel, the cooling fan is rotated at a high speed in order to sufficiently cool both. There was a problem of increased noise.

  The present invention has been made against the background of the above-described problems. Even if a fan is not provided on the air passage, smoke can be efficiently exhausted without being affected by cooling air that cools the control board and the like. It is an object of the present invention to provide a cooking device that can achieve simplification and cost reduction. Moreover, the cooking device which can reduce the heat | fever transmitted from a roaster to a main body outer shell is provided.

A heating cooker according to the present invention includes a roaster housed in a housing, a smoke exhaust duct communicating with the interior of the roaster, and exhausting smoke within the roaster, and an induction duct communicating with the smoke exhaust duct. A smoke exhaust fan housed in the induction duct, and the roaster is installed between the bottom surface of the roaster and the bottom surface of the housing via a bottom ventilation path that is a space allowing ventilation. wherein the bottom surface of the housing, and the first through-hole, a second through hole which communicates with said bottom air passage provided in the lower position of the roaster is formed, the on attraction duct, before Symbol first through A first suction port communicating with the mouth, and a second suction port formed at a position facing the roaster or the bottom ventilation path, the second suction port being left and right in the width direction of the roaster Located on one side, front The total opening area of the second through-hole of the other of the left and right close in the width direction of the roaster is greater than the sum of the opening area of the second through-hole of said one of left and right lateral deviation, by the rotation of the flue gas fan, the first Air is taken into the induction duct through one through-hole and the first suction port, and air is taken into the induction duct through the second suction port, and the air taken into the induction duct is taken into the smoke exhaust duct. Then, the air in the roaster is drawn into the smoke exhaust duct by the air flow in the smoke exhaust duct.

  According to the heating cooker according to the present invention, smoke is drawn from the inside of the roaster by a flow generated by the rotation of the smoke exhaust fan, and the smoke exhaust fan is attracted so as to cover the smoke exhaust flow. Since the duct is provided, it is possible to use an air blowing fan that does not require high heat resistance, thereby simplifying the structure and reducing the cost. Also, the roaster is installed between the bottom surface of the roaster and the bottom surface of the housing through a bottom ventilation path that is a space that allows ventilation, and the induction duct is formed at a position facing the roaster or the bottom ventilation path. Since the second suction port is formed, air flows through the bottom ventilation path by the rotation of the smoke exhaust fan, heat transmitted from the roaster to the outer casing of the casing can be reduced, and high temperature of the outer casing can be suppressed.

It is a disassembled perspective view which shows the structure of the heating cooker which concerns on Embodiment 1. FIG. It is a top view explaining the structure of the heating cooker which concerns on Embodiment 1. FIG. It is a cross-sectional schematic diagram of the heating cooker which concerns on Embodiment 1. FIG. It is a perspective view which shows the deodorizing and smoke exhaust apparatus of the heating cooker which concerns on Embodiment 1. FIG. It is a principal part cross-sectional schematic diagram of the deodorizing and smoke exhausting apparatus of the heating cooker which concerns on Embodiment 1. FIG. It is a top view explaining the structure of the heating cooker which concerns on Embodiment 2. FIG. It is a top view explaining the structure of the heating cooker which concerns on Embodiment 3. FIG.

  Hereinafter, the case where the cooking device according to the present invention is applied to a built-in type (built-in type) IH cooking heater provided with a cooking pan mounting portion by induction heating in front of the right and left and a mouth on the back side of the center is taken as an example. explain. In addition, this invention is not limited by the form of drawing shown below.

Embodiment 1 FIG.
1 is an exploded perspective view showing a configuration of a heating cooker according to Embodiment 1. FIG. FIG. 2 is a plan view illustrating the configuration of the heating cooker according to Embodiment 1, and the flow of cooling air is indicated by arrows.
In the following description, terminology (for example, “up”, “down”, “right”, “left”, “front”, “rear”, etc.) is used as appropriate to facilitate understanding. This is for explanation and these terms do not limit the present invention.

  As shown in FIG. 1, the cooking device 100 includes a housing 1 and a top plate 10 that constitutes the upper surface of the cooking device 100 and on which a heated object such as a pan is placed. The top plate 10 is formed of heat-resistant tempered glass, and is fixed in a watertight state between the outer periphery of the upper surface opening of the housing 1 via a rubber packing or a sealing material. Inside the housing 1, a plurality of right coil units 2a, left coil units 2b, and central coil units 2c (hereinafter collectively referred to as coil units 2) for inductively heating an object to be heated placed on the top plate 10. The coil cooling ducts 3a, 3b, 3c (hereinafter may be collectively referred to as the coil cooling duct 3) are provided below the respective coil units so as to face the coil units. ing. A roaster 4 is disposed on the left side in the housing 1, and a substrate case 6 that houses a control substrate 5 and the like is provided on the right side in the housing 1, which is a side of the roaster 4. A cooling fan 7 is disposed behind the substrate case 6.

  The housing 1 is an outer shell that constitutes a portion other than the upper surface of the heating cooker 100. In FIG. 1, a substantially box-shaped housing 1 having an open upper surface is illustrated, but the shape is not particularly limited to this shape. As shown in FIG. 1, a roaster 4 is installed on the left side when viewed from the front of the housing 1, and a substrate case 6 is installed on the right side when viewed from the front. The left and right arrangement of the roaster 4 and the substrate case 6 may be reversed. The coil unit 2 is disposed above the roaster 4 and the substrate case 6.

  The roaster 4 has a substantially rectangular parallelepiped outline and includes a drawable roaster door 49. Inside the roaster 4, for example, a heating means such as a sheathed heater is provided, and the food contained in the roaster 4 is heated by this heating means.

  The coil unit 2 is a heating unit that induction-heats an object to be heated such as a pan placed on the top plate 10. The coil unit 2 includes an induction heating coil, a coil base that supports the induction heating coil, ferrite (not shown), and the like. The induction heating coil generates a high-frequency magnetic field when a high-frequency current flows, an eddy current is generated in the object to be heated 8 placed on the top plate 10 by the magnetic lines of force, and the object to be heated 8 is heated by generating heat. It has become so. The coil base is provided with ferrite for the purpose of fixing the induction heating coil with an adhesive or the like, and for preventing the generated magnetic lines of force from flowing downward and concentrating the lines of magnetic force on the object 8 to be heated. In the first embodiment, an example in which the right coil unit 2a, the left coil unit 2b, and the central coil unit 2c are provided in each of the three heating ports is shown, but AC power at a commercial frequency is supplied instead of the coil unit. Thus, the heater itself generates heat, and a radiant heater that heats the article to be heated 8 with its radiant heat may be used as the heating means. Further, the number of heating ports is not limited to the illustrated one.

  The top plate 10 is formed with pan position display portions 12a, 12b, and 12c (hereinafter, may be collectively referred to as the pan position display portion 12) that indicate the positions on which the object to be heated 8 is placed. Each pan position display unit 12 is disposed at two locations on the left and right sides of the housing 1 and at one location in the center of the back of the housing 1 corresponding to each coil unit 2.

  Further, on the front side of the top plate 10, an operation unit 9 including a visual display means such as a liquid crystal screen and a lamp is provided. An operation unit 9 is also provided on the front surface of the housing 1. The operation unit 9 is configured by operation buttons, switches, and the like for accepting the setting of the heating operation in the heating cooker 100. The specific configuration of the operation unit 9 is not limited, and for example, the operation unit 9 configured by a touch panel may be provided. Moreover, although the example which provides the operation part 9 in the front surface of the top plate 10 and the housing | casing 1 is shown in this Embodiment 1, you may provide the operation part 9 only in one.

  An intake port 15 and an exhaust port 16 are opened behind the top plate 10 (back side). A cooling fan 7 is provided below the intake port 15 in the housing 1. When the cooling fan 7 rotates, air is sucked into the intake port 15 from the outside of the housing 1, and the sucked air Flows into the substrate case 6. The exhaust port 16 is an opening through which the cooling air that has flowed through the housing 1 flows out of the housing 1. Here, an example is shown in which ventilation holes such as the intake port 15 and the exhaust port 16 are formed behind the top plate 10, but the arrangement of these ventilation ports is not limited. For example, instead of providing a vent hole on the rear side of the top plate 10, a vent hole may be formed on the front surface and the rear surface of the housing 1 to serve as the cooling air intake port 15 and the exhaust port 16.

  A plurality of control boards 5 are accommodated in the board case 6. Each control board 5 is mounted with a control circuit including an inverter 11 for supplying a high frequency current to the induction heating coil, and a microcomputer for driving and controlling the inverter 11, the roaster 4, the cooling fan 7, and the like. In the first embodiment, a control circuit group that is mounted on the control board 5 and controls the operation of the heating cooker 100 is referred to as a control unit 13. The inverter 11 includes a circuit formed by a heat generating portion such as a switching element, and one or more capacitors connected to the circuit. A plurality of inverters 11 are provided corresponding to the induction heating coils so that the high frequency current can be individually supplied to the induction heating coils of each coil unit 2.

  The substrate case 6 is formed with an inlet (not shown) for introducing cooling air from the cooling fan 7 into a position facing the downstream side of the air flow of the cooling fan 7, and coil cooling. An outlet (not shown) serving as an outlet for cooling air is formed at a position facing the duct 3a. The substrate case 6 is a case for accommodating the control substrate 5 and also serves as a cooling air path for cooling the control substrate 5 by the cooling air supplied from the cooling fan 7.

Next, the structure for performing the deodorization and smoke removal of the roaster 4 and the roaster 4 will be described.
FIG. 3 is a schematic cross-sectional view of the heating cooker according to Embodiment 1, and shows a cross section taken along the line AA ′ of FIG. 2. FIG. 4 is a perspective view showing the deodorizing / smoke discharging device for the heating cooker according to the first embodiment. FIG. 5 is a schematic cross-sectional view of the main part of the deodorization / smoke exhaust device for the heating cooker according to Embodiment 1, and shows a cross-section on the B surface of FIG. 4.
Hereinafter, description will be made with reference to FIGS.

  The roaster 4 includes a heating chamber 41 configured by a metal casing having an open front surface, and a drawer-type roaster door 49 that covers the front opening of the heating chamber 41 so as to be opened and closed. The roaster door 49 is provided with a ventilation hole 49a as an opening for taking in air for exhausting the smoke in the roaster 4 from the outside into the roaster 4. Further, as a heating means for heating the food stored in the heating chamber 41, an upper heater 42a made of, for example, a sheathed heater is disposed in the upper portion of the heating chamber 41, and a lower heater 42b is disposed in the lower portion. Yes.

  A roaster leg 19 is attached to the bottom surface of the roaster 4 as a leg portion for supporting the roaster 4, and the roaster 4 is installed on the bottom surface of the housing 1 via the roaster leg 19. For this reason, a gap (space) that allows ventilation is formed between the bottom surface of the roaster 4 and the bottom surface of the housing 1 by the height of the roaster leg 19. A gap formed between the bottom surface of the roaster 4 and the bottom surface of the housing 1 is referred to as a bottom ventilation path 50.

  On the back surface of the roaster 4, there is provided a deodorizing / smoke removing device 43 that removes smoke and odor generated during cooking of fish to be heated. In the first embodiment, the deodorizing / smoke discharging device 43 is arranged so as to be positioned substantially in the middle of the right and left direction (width direction) of the roaster 4 (see FIG. 2), and the smoke in the roaster 4 is uniformly distributed. It can be discharged evenly. The deodorization / smoke exhaust device 43 is roughly provided with a smoke exhaust duct 44 and a smoke attracting device 45 provided on the lower side of the smoke exhaust duct 44.

The smoke exhaust duct 44 is made of sheet metal and has a three-dimensional shape that is substantially L-shaped.
A suction port 44a that is an end portion on the inlet side of the smoke exhaust duct 44 communicates with a rear exhaust port 41a that is formed on the back surface of the heating chamber 41 of the roaster 4, and a discharge port 44b that is an end portion on the outlet side is a top It communicates with the exhaust port 16 of the plate 10.

  As shown in FIGS. 4 and 5, the lower surface 44c of the smoke exhaust duct 44 extends horizontally in the direction of the central axis of the suction port 44a, and an angle formed between the lower surface 44c and the lower surface 44c is obtuse. The standing surface 44d that is provided at the top and extends upward is connected. Further, the upper surface 44e of the smoke exhaust duct 44 is inclined upward as it extends in the same central axis direction, and the upper surface 44e is provided so that the angle formed with the end of the upper surface 44e becomes an obtuse angle. An upright surface 44f extending upward is continuous.

  And the opening area of the discharge port 44b is comprised smaller than the opening area of the suction port 44a. Further, in the smoke exhaust duct 44, the air passage sectional area of the portion sandwiched between the upper surface 44e and the lower surface 44c is configured to be larger than the air passage sectional area of the portion sandwiched between the rising surface 44d and the rising surface 44f. ing.

  Further, on the lower surface 44c of the smoke exhaust duct 44, a ventilation port 44g having a triangular plan shape is provided below the exhaust port 44b (see FIG. 4).

  A catalyst heater 46 made of, for example, a sheathed heater and a deodorizing catalyst 47 made of, for example, a palladium catalyst are provided in the vicinity of the suction port 44a in the smoke exhaust duct 44. In addition, a temperature sensor (not shown) that detects the temperature of the deodorizing catalyst 47 and outputs the detection result to the control unit 13 is provided.

  For example, the smoke attracting device 45 is formed integrally with a synthetic resin material and has an attracting duct 45a in which a substantially S-shaped air passage (see FIG. 5) is formed, and an air duct of the attracting duct 45a. A smoke exhaust fan 48 fitted through a vibration isolating member (not shown) at the center and a spacer 45d made of sheet metal are provided.

  The smoke exhaust fan 48 in the induction duct 45a is an axial fan in the first embodiment. As this axial fan, a commercially available fan motor (here, a DC motor) is used.

  An opening having a quadrilateral planar shape is formed as an inlet of the substantially S-shaped air passage of the induction duct 45a. Hereinafter, this opening is referred to as an air suction port 45b. Further, an opening having a quadrilateral planar shape is formed as an outlet of the air passage of the induction duct 45a in the same manner as the air suction port 45b. Hereinafter, this opening is referred to as an upper surface opening 45c. A flat plate-like mounting portion 45k provided so as to protrude outward is provided at the lower part of both side walls of the induction duct 45a, and the induction duct 45a is connected via an attachment hole formed in the mounting portion 45k. It is fixed to the bottom of the housing 1 with screws or the like (see FIG. 4).

  One or a plurality of through holes 17 are provided on the bottom surface of the housing 1, and the air suction port 45 b is a through hole provided on the bottom surface of the housing 1 in a state where the induction duct 45 a is attached to the housing 1. The positional relationship is such that the opening surface of the hole 17 is covered. More preferably, the center of the air suction port 45b and the center of the through hole 17 are on substantially the same axis. The induction duct 45 a is in communication with the outside of the housing 1 through the air suction port 45 b and the through hole 17 formed in the bottom of the housing 1.

  In the induction duct 45a, an air intake hole 45h is provided in a lower portion of the front surface that is a surface facing the roaster 4. The air intake hole 45 h is preferably opened at a position facing the roaster 4. More preferably, the air intake hole 45h may be opened at substantially the same height as the bottom air passage 50 so as to face the bottom air passage 50 formed below the roaster 4. By doing in this way, the air flow path with few pressure losses can be formed from the front through hole 18 to the air intake hole 45h so that it may mention later. The air intake hole 45h is mainly for sucking air in the bottom ventilation path 50, which is a space between the bottom surface of the roaster 4 and the bottom surface of the housing 1, but the coil unit 2, the roaster 4 and the control board. Part of the air in the housing 1 warmed by the heat generated from the air 5 is also sucked into the induction duct 45a from the air intake hole 45h.

The spacer 45d is provided so as to cover the upper surface opening 45c formed on the upper surface of the induction duct 45a, and the smoke exhaust duct 44 is placed on the spacer 45d. That is, the smoke exhaust duct 44 is attached to the upper surface of the induction duct 45a via the spacer 45d. The smoke exhaust duct 44 is fixed on the spacer 45d with an adhesive.
The spacer 45d is provided with a triangular vent 45e having the same size as the vent 44g provided on the lower surface 44c of the smoke exhaust duct 44. When the smoke exhaust duct 44 is placed on the spacer 45d and installed at a predetermined position, both the vent holes 44g and 45e overlap. In FIG. 4, the shape of the air vents 44g and 45e becomes smaller as one side approaches the other side diagonally as it goes from the front of the paper toward the ridge (in the direction of arrow S in FIG. 4). This is to reduce variation in the air volume from the fan 48. That is, the smoke exhaust fan 48 that is an axial fan in the first embodiment rotates counterclockwise when viewed from the front of the roaster 4, and the air volume from the smoke exhaust fan 48 is in the width direction of the roaster 4. Since there is variation, the opening area of the ventilation openings 44g and 45e on the side where the air volume is large in the width direction is relatively reduced, so that the variation in the air volume is reduced and the wind efficiently passes through the ventilation openings 44g and 45e. I have to.

  As shown in FIG. 2 and FIG. 3, a plurality of front through holes 18 a, 18 b, 18 c (hereinafter, collectively referred to as front through holes 18) may be provided at the lower side of the roaster 4 on the front bottom surface of the housing 1. ) Is provided. This front through hole 18 is for blowing air to the bottom ventilation path 50 which is a space between the bottom surface of the roaster 4 and the bottom surface of the housing 1, and mainly takes in air in the lower part of the periphery of the heating cooker 100. Fulfill. The front through hole 18 is provided on the front side of the roaster 4 so as to face the air intake hole 45h provided on the back side (rear side) of the roaster 4 in the depth direction. The reason for this is that the air flow path from the front through hole 18 to the air intake hole 45 h is formed as long as possible in the depth direction of the roaster 4.

  Further, in the first embodiment, the plurality of front through holes 18 are arranged on the bottom surface of the housing 1 symmetrically with respect to the width direction of the roaster 4. Further, among the plurality of front through holes 18, the front through holes 18 a and 18 c provided in the vicinity of the roaster leg 19 serving as an installation portion of the roaster 4 on the housing 1 are provided at positions far from the roaster leg 19. The opening area is larger than that of the front through hole 18b.

The “through hole 17” in the first embodiment corresponds to the “first through hole” in the present invention.
Further, the “front through hole 18” in the first embodiment corresponds to the “second through hole” in the present invention.
Further, the “air suction port 45b” in the first embodiment corresponds to the “first suction port” in the present invention.
The “air intake hole 45h” in the first embodiment corresponds to the “second suction port” in the present invention.

Next, the cooling air path in the housing | casing 1 in use of the heating cooker 100 is demonstrated with reference to FIG.
When the object to be heated 8 is placed on the top plate 10 and the operation unit 9 instructs the start of heating by the coil unit 2, the control unit 13 drives the inverter 11 to apply a high-frequency current to the induction heating coil of the coil unit 2. Shed. In parallel with this, the control unit 13 rotates the cooling fan 7.

  When the cooling fan 7 rotates, air is sucked from an air inlet 15 formed on the upper rear surface of the top plate 10 (see arrow X1), and the air flows into the substrate case 6 as cooling air. The cooling air flowing into the substrate case 6 (see arrow X2) cools heat-generating components such as switching elements of the inverter 11 mounted on the control substrate 5 in the substrate case 6 and components with low heat resistance, and then This is supplied to the right coil cooling duct 3 a connected to the substrate case 6. Part of the air reaching the coil cooling duct 3a is ejected from a plurality of discharge holes (not shown) on the upper wall surface of the coil cooling duct 3a, and part of the left coil cooling is connected to the side of the coil cooling duct 3a. It is supplied to the duct 3b. The cooling air blown out from the discharge holes passes through the openings on the bottom surfaces of the coil bases (not shown) of the right coil unit 2a and the left coil unit 2b, reaches the induction heating coil, and mainly transfers heat by a collision jet. To cool. The central coil unit 2c is cooled by the wind after cooling the right coil unit 2a or the left coil unit 2b. The cooling air that has cooled the control board 5 and the coil unit 2 flows along the lower surface of the top plate 10 in a state where the temperature is increased by heat exchange, and as shown by an arrow X3, the exhaust air on the rear upper surface of the top plate 10 It is discharged from the mouth 16 to the outside of the main body.

Next, the operation when the cooking device 100 according to Embodiment 1 of the present invention discharges the smoke in the roaster 4 to the outside will be described with reference to FIGS. 2, 3, and 5.
When it is detected that the deodorization catalyst 47 has reached a predetermined high temperature, for example, by being heated by the catalyst heater 46 of the deodorization / smoke exhaust device 43 during heating by the roaster 4, the control unit 13 The smoke exhaust fan 48 of the smoke attracting device 45 is rotated. By the rotation of the smoke exhaust fan 48, the air outside the housing 1 flows into the air passage in the induction duct 45a through the through hole 17 at the rear of the bottom surface of the housing 1 and the air suction port 45b below the induction duct 45a. (See arrow Y1).

  Further, due to the rotation of the smoke exhaust fan 48, air outside the housing 1 flows in from the front through hole 18 provided in front of the bottom surface of the housing 1, and is formed between the bottom surface of the housing 1 and the bottom surface of the roaster 4. The air flows through the bottom ventilation passage 50 and flows into the air passage in the induction duct 45a from the air intake hole 45h on the lower front surface of the induction duct 45a (see arrow Y2).

  As described above, the deodorization / smoke exhaust device 43 of the first embodiment sucks in air that has passed through the through hole 17 on the bottom surface of the housing 1 and air that has passed through the front through hole 18 by the rotation of the smoke exhaust fan 48. It is configured.

  The air guided to the air passage in the induction duct 45a is sent out by the smoke exhaust fan 48, and the triangular air vent 45e formed in the upper surface opening 45c at the upper part of the induction duct 45a and the spacer 45d provided thereon. , And passes through the triangular ventilation port 44g provided on the lower surface 44c of the smoke exhaust duct 44, flows into the smoke exhaust duct 44, and is discharged from the upper exhaust port 16.

  Then, the air discharged from the smoke exhaust fan 48 flows into the smoke exhaust duct 44 at a relatively large flow rate by passing through the ventilation openings 45e and 44g. At this time, the portion on the side of the roaster 4 (the portion sandwiched between the upper surface 44e and the lower surface 44c) formed with a relatively large air passage cross-sectional area in the smoke exhaust duct 44 has a relatively higher static pressure. The vicinity of the mouths 44g and 45e has a low static pressure. For this reason, the air on the deodorizing catalyst 47 side in the smoke exhaust duct 44 is attracted and flows to the exhaust port 16 side. As a result, the smoke in the roaster 4 is attracted. Accordingly, external air flows into the heating chamber 41 through the ventilation hole 49 a of the roaster door 49 provided on the front surface of the roaster 4, and the air flowing into the heating chamber 41 is exhausted through the heating chamber 41. It flows into the smoke duct 44. The air flowing into the smoke exhaust duct 44 from the heating chamber 41 is deodorized in the process of passing through the deodorization catalyst 47, and is then moved upward along with the air discharged into the smoke exhaust duct 44 through the vent holes 44g and 45e. From the exhaust port 16.

  As described above, according to the first embodiment, the smoke induction device 45 that includes the smoke exhaust fan 48 and communicates with the smoke exhaust duct 44 is installed below the smoke exhaust duct 44. An air suction port 45b for sucking air outside the housing 1 and an air intake hole 45h are provided in the induction duct 45a of the smoke induction device 45 incorporating the smoke exhaust fan 48, and by the rotation of the smoke exhaust fan 48, The air outside the housing 1 is sent into the smoke exhaust duct 44 through the air suction port 45b and the air intake hole 45h, so that the smoke in the heating chamber 41 is attracted and discharged from the exhaust port 16. As described above, the smoke exhaust fan 48 is not arranged on the air passage of the high-temperature smoke exhausted from the heating chamber 41 of the roaster 4, and therefore a special fan that can withstand the high-temperature air in the heating chamber 41 is exhausted. It is not necessary to use as the smoke fan 48. Therefore, it is possible to use a commercially available inexpensive smoke exhaust fan 48 instead of a metal fan. By doing so, smoke can be efficiently exhausted without complicating the structure, and the cost can be reduced. In addition to this, the space behind the roaster 4 can be effectively used to increase the size of the roaster 4.

  Further, according to the first embodiment, the bottom ventilation path 50 is provided between the bottom surface of the roaster 4 and the bottom surface of the housing 1, and the attraction is located on the other end side of the bottom ventilation path 50 and faces the roaster 4. An air intake hole 45h is provided in the duct 45a. Accordingly, air flows into the bottom ventilation path 50 between the roaster 4 and the bottom surface of the casing 1 by the rotation of the smoke exhaust fan 48, so that heat transfer from the bottom surface of the roaster 4 to the casing 1 is suppressed, and the casing 1. It is possible to suppress the high temperature of the outer surface of the shell. Further, since the front through hole 18 is provided in front of the bottom surface of the casing 1 that is the inlet side of the bottom ventilation path 50, the air outside the casing 1 is moved forward by the rotation of the smoke exhaust fan 48. From the front through hole 18 and through the bottom ventilation path 50 and into the induction duct 45a. As described above, since the air outside the casing 1 flows through the bottom ventilation path 50, heat transfer from the bottom surface of the roaster 4 to the casing 1 and high temperature of the outer surface of the casing 1 are further suppressed. be able to. Therefore, according to the first embodiment, it is possible to obtain the heating cooker 100 that is unlikely to burn even if the user touches the outline of the housing 1 and that does not easily raise the ambient temperature in the kitchen.

  Thus, by suppressing the high temperature of the outer surface of the casing 1 when the roaster 4 is used, the gap between the side surface and upper surface of the roaster 4 and the casing 1 can be narrower than before, and the size of the roaster 4 is increased. It becomes possible to do. Moreover, it is also possible to increase the output of heating means such as the heater of the roaster 4, and the cooking time can be shortened by increasing the heating power. Moreover, it can suppress that the surface of the housing | casing 1 deteriorates with a heat | fever by suppressing the high temperature of the outer surface of the housing | casing 1, and it becomes possible to use the heating cooker 100 for a long period of time.

  Further, according to the first embodiment, due to the rotation of the smoke exhaust fan 48 in the smoke attracting device 45, the air outside the housing 1 flows in from the front through hole 18 and passes through the bottom ventilation path 50, and the attracting duct. The outer surface temperature of the casing 1 is cooled by flowing into the air passage in the induction duct 45a through the air intake hole 45h at the lower front surface of 45a. In this way, the cooling air for cooling the bottom surface of the roaster 4 is generated by the smoke exhaust fan 48 separately from the cooling air for cooling the control board 5 and the coil unit 2 generated by the cooling fan 7. . For this reason, the configuration for cooling the bottom surface of the roaster 4 does not affect the cooling of the control board 5 and the coil unit 2 inside the housing 1. As a result, it is not necessary to increase the rotational speed of the cooling fan 7 in order to cool the outer surface temperature of the casing 1, and the operation noise of the heating cooker 100 can be reduced.

  Further, according to the first embodiment, the smoke exhaust fan 48 sucks air from the front through hole 18 in addition to the through hole 17 on the bottom surface of the housing 1. For this reason, compared with the case where only the air which passed the through-hole 17 of the housing | casing 1 bottom face is sucked, since the pressure loss of a suction air path can be reduced, the operating load of the smoke exhaust fan 48 is reduced and it discharges. The air volume can be increased, and the rotational speed can be reduced. As a result, the amount of air discharged from the air vents 44g and 45e increases, so that the attraction effect is enhanced, and the amount of smoke discharged from the roaster 4 through the smoke exhaust duct 44 to the exhaust port 16 is increased more reliably. The smoke in the roaster 4 can be discharged. Further, by reducing the rotational speed of the smoke exhaust fan 48, it is possible to reduce noise generated by driving the smoke exhaust fan 48.

  Further, in the first embodiment, an air intake hole 45h is provided at a position facing the roaster 4 at the lower front surface of the induction duct 45a, and the air outside the housing 1 is discharged from the front through hole 18 by the rotation of the smoke exhaust fan 48. The outer surface of the casing 1 is cooled by flowing in and passing through the bottom ventilation path 50. Thus, the air flow from the front through hole 18 to the air intake hole 45h is provided by providing the front through hole 18 in front of the bottom surface of the housing 1 and providing the air intake hole 45h in the lower part of the front surface of the induction duct 45a. The path is almost straight and there are few bends in the path. Therefore, for example, compared with the case where the air intake hole 45h is provided in the side surface of the induction duct 45a, the flow velocity of the air flowing through the bottom ventilation path 50 formed between the bottom surface of the housing 1 and the roaster 4 is increased. It is possible to improve the cooling effect of the outer surface temperature of the housing 1.

  Further, according to the first embodiment, the air intake hole 45h of the induction duct 45a is provided in the middle of the right and left directions of the roaster 4, and the plurality of front through holes 18 provided in front of the bottom surface of the housing 1 are provided with the roaster. 4 is arranged symmetrically with respect to 4, the cooling air can be flowed evenly on the bottom surface of the housing 1. Moreover, since the opening area of the thing of the vicinity of the roaster leg 19 used as the installation part in the housing | casing 1 of the roaster 4 among several front through-holes 18 was comprised relatively, in the outer surface of the housing | casing 1 It is possible to actively cool the installation portion of the roaster 4 that has the highest temperature, and to improve the cooling effect of the outer surface temperature of the housing 1.

  Furthermore, according to the first embodiment, since the induction duct 45a of the smoke induction device 45 is integrally formed of a resin material, the airtightness in the induction duct 45a is improved, and the number of parts can be suppressed. The structure can be simplified by reducing the number of parts.

  In the first embodiment, an example in which the front through hole 18 is provided has been described. However, a configuration in which the front through hole 18 is not provided may be employed. Even in this case, the air in the bottom ventilation path 50 can be sucked into the induction duct 45a from the air intake hole 45h by the rotation of the smoke exhaust fan 48, and the air flow is formed in the bottom ventilation path 50 to form the roaster. Heat transmitted from the bottom surface of 4 to the bottom surface of the housing 1 can be reduced.

Embodiment 2. FIG.
FIG. 6 is a plan view illustrating the configuration of the heating cooker according to the second embodiment. In the second embodiment, differences from the first embodiment will be mainly described, and the same parts as those in the first embodiment will be denoted by the same reference numerals and description thereof will be omitted.

  As shown in FIG. 6, in the second embodiment, the deodorizing / smoke discharging device 43 is disposed at a position close to one of the horizontal and horizontal directions of the roaster 4 (in the example of FIG. 6, the right side as viewed from above). Yes. As a background of such a configuration, for example, there may be a case where the deodorizing / smoke discharging device 43 cannot be arranged at the center of the right and left of the back surface of the roaster 4 due to interference with peripheral components such as the connection terminal of the catalyst heater 46. The deodorizing / smoke discharging device 43 serves to remove smoke and odor generated during cooking of fish or the like to be heated as in the first embodiment. And a smoke attracting device 45 provided below the smoke exhaust duct 44.

  A plurality of front through holes 118a, 118b, 118c, and 118d (hereinafter may be collectively referred to as front through holes 118) are provided on the front bottom surface of the housing 1. The front through-hole 118 mainly takes in air in the lower part of the periphery of the heating cooker 100 so as to blow air to the bottom ventilation path 50 that is a space between the roaster 4 and the bottom surface of the housing 1 when the heating cooker 100 is used. To play a role. In the first embodiment, the plurality of front through-holes 118 are provided on one side (left side when viewed from the top) from the middle of the left and right with respect to the horizontal direction of the roaster 4, and the total opening area is larger than that of the other side. Is configured to be larger. In the example of FIG. 6, the total opening area of the front through holes 118a, 118b, 118c located on the left side when viewed from above is larger than the total opening area of the front through holes 118d located on the right side. That is, when the roaster 4 is viewed in plan, the opening area of the front through hole 118 on the side diagonally opposite to the air intake hole 45h provided in the induction duct 45a of the smoke induction device 45 is relatively increased. -ing

  Further, among the plurality of front through holes 118, the one near the roaster leg 19, which is the installation portion of the roaster 4 to the housing 1, is provided with a larger opening area than the one far from the roaster leg 19. .

  In the second embodiment, a plurality of side surface through holes 20 are provided on the side surface of the housing 1. Similar to the front through-hole 18, the side through-hole 20 is for blowing air to the bottom ventilation path 50 formed between the roaster 4 and the bottom surface of the housing 1 when the heating cooker 100 is used. It plays the role of taking in air in the peripheral side portion of the heating cooker 100.

  The “side through hole 20” in the second embodiment corresponds to the “third through hole” in the present invention.

Next, the operation when the cooking device 100 according to the second embodiment of the present invention discharges the smoke in the roaster 4 to the outside will be described with reference to FIG.
When it is detected that the deodorization catalyst 47 has reached a predetermined high temperature, for example, by being heated by the catalyst heater 46 of the deodorization / smoke exhaust device 43 during heating by the roaster 4, the control unit 13 The smoke exhaust fan 48 of the smoke attracting device 45 is rotated. By the rotation of the smoke exhaust fan 48, the air outside the housing 1 flows into the air passage in the induction duct 45a through the through hole 17 at the rear of the bottom surface of the housing 1 and the air suction port 45b below the induction duct 45a. (See arrow Y1).

  Further, due to the rotation of the smoke exhaust fan 48, the air outside the housing 1 flows from the front through hole 18 in front of the bottom surface of the housing 1, and the bottom ventilation formed between the bottom surface of the housing 1 and the bottom surface of the roaster 4. It passes through the path 50 and flows into the air path in the induction duct 45a from the air intake hole 45h at the lower front surface of the induction duct 45a (see arrow Y2).

  Similarly, by the rotation of the smoke exhaust fan 48, air outside the housing 1 flows from the side surface through-hole 20 on the side surface of the housing 1 (see arrow Y 3), and between the bottom surface of the housing 1 and the bottom surface of the roaster 4. It passes through the formed bottom ventilation passage 50 and flows into the air passage in the induction duct 45a from the air intake hole 45h in the lower front surface of the induction duct 45a. In addition, a part of the air flowing into the housing 1 from the side through hole 20 passes between the side surface of the roaster 4 and the side surface of the housing 1, and the wind in the induction duct 45 a from the air intake hole 45 h. It flows into the road.

  As described above, the heating cooker 100 according to the second embodiment is configured such that the air passing through the through hole 17 on the bottom surface of the housing 1, the air passing through the front through hole 18, and the side surface through hole by the rotation of the smoke exhaust fan 48. The air having passed through 20 is sucked in.

  The air guided to the air passage in the induction duct 45a is sent out by the smoke exhaust fan 48, and the triangular air vent 45e formed in the upper surface opening 45c at the upper part of the induction duct 45a and the spacer 45d provided thereon. , And passes through the triangular ventilation port 44g provided on the lower surface 44c of the smoke exhaust duct 44, flows into the smoke exhaust duct 44, and is discharged from the upper exhaust port 16.

  Then, the air discharged from the smoke exhaust fan 48 flows into the smoke exhaust duct 44 at a relatively large flow rate by passing through the ventilation openings 45e and 44g. At this time, the portion on the side of the roaster 4 (the portion sandwiched between the upper surface 44e and the lower surface 44c) formed with a relatively large air passage cross-sectional area in the smoke exhaust duct 44 has a relatively higher static pressure. The vicinity of the mouths 44g and 45e has a low static pressure. For this reason, the air on the deodorizing catalyst 47 side in the smoke exhaust duct 44 is attracted and flows to the exhaust port 16 side. As a result, the smoke in the roaster 4 is attracted. Accordingly, external air flows into the heating chamber 41 through the ventilation hole 49 a of the roaster door 49 provided on the front surface of the roaster 4, and the air flowing into the heating chamber 41 is exhausted through the heating chamber 41. It flows into the smoke duct 44. The air flowing into the smoke exhaust duct 44 from the heating chamber 41 is deodorized in the process of passing through the deodorization catalyst 47, and is then moved upward along with the air discharged into the smoke exhaust duct 44 through the vent holes 44g and 45e. From the exhaust port 16.

  As described above, according to the second embodiment, as in the first embodiment, the smoke exhaust fan 48 is not disposed on the air path of the high-temperature smoke exhausted from the heating chamber 41 of the roaster 4. A smoke exhaust fan 48 that does not need to withstand the high temperature air in the chamber 41 can be used. Therefore, it is possible to use a commercially available inexpensive smoke exhaust fan 48 instead of a metal fan. By doing so, smoke can be efficiently exhausted without complicating the structure, and the cost can be reduced. In addition to this, the space behind the roaster 4 can be effectively used to increase the size of the roaster 4.

  Further, according to the second embodiment, the bottom air passage 50 is provided between the bottom surface of the roaster 4 and the bottom surface of the housing 1, and the attraction is located on the other end side of the bottom air passage 50 and faces the roaster 4. An air intake hole 45h is provided in the duct 45a. Accordingly, air flows into the bottom ventilation path 50 between the roaster 4 and the bottom surface of the casing 1 by the rotation of the smoke exhaust fan 48, so that heat transfer from the bottom surface of the roaster 4 to the casing 1 is suppressed, and the casing 1. It is possible to suppress the high temperature of the outer surface of the shell. Further, as a flow-in port for external air to the bottom ventilation passage 50, a front through hole 18 is provided in front of the bottom surface of the housing 1, and a side through hole 20 is provided on the side surface of the housing 1. With such a configuration, by the rotation of the smoke exhaust fan 48, the air outside the housing 1 flows in from the front through hole 18 and the side through hole 20 in front of the bottom surface of the housing 1, passes through the bottom ventilation path 50, and is an induction duct. It was made to flow into 45a. In this way, external air flows through the bottom ventilation path 50 between the roaster 4 and the bottom surface of the housing 1, thereby suppressing heat transfer from the bottom surface of the roaster 4 to the housing 1, and the outer surface of the housing 1. Can be suppressed. Therefore, according to the heating cooker 100 of the second embodiment, even if the user touches the outline of the housing 1, it is difficult to get burned, and the atmosphere temperature in the kitchen is hardly raised.

  Further, according to the second embodiment, the air outside the housing 1 flows from the front through hole 18 and the side through hole 20 due to the rotation of the smoke exhaust fan 48 in the smoke attracting device 45, and the bottom ventilation path 50. The outer surface temperature of the casing 1 is cooled by flowing into the air passage in the induction duct 45a through the air intake hole 45h in the lower front portion of the induction duct 45a. In this way, the cooling air for cooling the bottom surface of the roaster 4 is generated by the smoke exhaust fan 48 separately from the cooling air for cooling the control board 5 and the coil unit 2 generated by the cooling fan 7. . For this reason, the configuration for cooling the bottom surface of the roaster 4 does not affect the cooling of the control board 5 and the coil unit 2 inside the housing 1. As a result, it is not necessary to increase the rotational speed of the cooling fan 7 in order to cool the outer surface temperature of the casing 1, and the operation noise of the heating cooker 100 can be reduced.

  Further, according to the second embodiment, the smoke exhaust fan 48 sucks air from the front through hole 18 and the side through hole 20 in addition to the through hole 17 on the bottom surface of the housing 1. For this reason, compared with the case where only the air which passed the through-hole 17 of the housing | casing 1 bottom face is sucked, since the pressure loss of a suction air path can be reduced, the operating load of the smoke exhaust fan 48 is reduced and it discharges. The air volume can be increased, and the rotational speed can be reduced. As a result, the amount of air discharged from the air vents 44g and 45e increases, so that the attraction effect is enhanced, and the amount of smoke discharged from the roaster 4 through the smoke exhaust duct 44 to the exhaust port 16 is increased more reliably. The smoke in the roaster 4 can be discharged. Further, by reducing the rotational speed of the smoke exhaust fan 48, it is possible to reduce noise generated by driving the smoke exhaust fan 48.

  Further, in the second embodiment, an air intake hole 45h is provided at a position facing the roaster 4 at the lower front surface of the induction duct 45a, and the smoke exhaust fan 48 causes the air outside the housing 1 to move to the front through hole 18 and The outer surface temperature of the housing 1 is cooled by flowing from the side through hole 20 and passing through the bottom ventilation path 50. Thus, the air flow from the front through hole 18 to the air intake hole 45h is provided by providing the front through hole 18 in front of the bottom surface of the housing 1 and providing the air intake hole 45h in the lower part of the front surface of the induction duct 45a. The path is almost straight and there are few bends in the path. In addition, the flow path from the side through hole 20 to the air intake hole 45h is bent more than the flow path from the front through hole 18 to the air intake hole 45h, but the air intake hole 45h is drawn into the induction duct 45a. Compared with the case where it is provided on the side surface, there is less bending of the flow path. Therefore, for example, compared with the case where the air intake hole 45h is provided in the side surface of the induction duct 45a, the flow velocity of the air flowing through the bottom ventilation path 50 formed between the bottom surface of the housing 1 and the roaster 4 is increased. It is possible to improve the cooling effect of the outer surface temperature of the housing 1.

  Further, according to the second embodiment, in the configuration in which the deodorization / smoke exhaust device 43 is provided near the left and right sides of the roaster 4 in the horizontal direction (right side as viewed from above), the smoke is seen in a plan view of the roaster 4. The opening area of the front through hole 118 at a portion diagonally opposite to the air intake hole 45h of the attracting device 45 was relatively increased. That is, in the horizontal direction in front of the roaster 4, the sum of the opening areas of the front through holes 118 on the left and right sides (left side when viewed from the upper surface) is the sum of the opening areas of the front through holes 118 on the other side (right side when viewed from the upper surface). Bigger than. With this configuration, an air flow is formed from the front through holes 118a, 118b, 118c formed on the front left side when viewed from the top to the air intake hole 45h provided on the rear right side. Thus, by forming a large flow that flows substantially obliquely from the front to the rear of the roaster 4, the bottom surface of the housing 1 can be cooled throughout.

Furthermore, according to the second embodiment, since the plurality of side surface through holes 20 are provided on the side surface of the housing 1, a part of the air flowing in from the side surface through holes 20 It also flows in the ventilation path formed between the two. For this reason, not only the bottom surface of the housing 1 but also the outer surface temperature of the side surface can be lowered.
In addition, you may combine the side surface through-hole 20 shown in this Embodiment 2 with the heating cooker shown in above-mentioned Embodiment 1, and can acquire the same effect.

Embodiment 3 FIG.
In the first and second embodiments described above, an example in which a plurality of front through holes are provided has been described, but in this third embodiment, an example in which a front through hole including one opening is provided will be described.
FIG. 7 is a plan view of a main part for explaining the configuration of the heating cooker according to the third embodiment. In FIG. 7, only the vicinity of the roaster 4 is illustrated. In the third embodiment, differences from the first and second embodiments will be mainly described, and the same parts as those in the first and second embodiments will be denoted by the same reference numerals and the description thereof will be omitted.

FIG. 7A shows an example in which a front through hole 218 having one opening is provided when the deodorizing / smoke discharging device 43 is provided at the center in the width direction of the roaster 4 as in the first embodiment. Yes. As shown in FIG. 7A, the front through hole 218 is formed on the bottom surface of the housing 1 so as to have a symmetrical opening area with respect to the width direction of the roaster 4. Moreover, it is comprised so that the opening area of the front through-hole 218 may become large, so that the roaster leg 19 is approached.
Thus, even if the front through-hole 218 is configured by a single opening, the same effects as those of the first embodiment can be obtained.

FIG. 7B shows an example in which the front through-hole 318 made of one opening is provided when the deodorizing / smoke discharging device 43 is provided close to the left and right sides of the roaster 4 as in the second embodiment. ing. As shown in FIG. 7 (b), the front through hole 318 has a relatively larger opening area on the side opposite to the air intake hole 45h of the smoke attracting device 45 in the left-right direction of the roaster 4. It is configured to be large. Furthermore, the opening area of the front through-hole 218 is configured to increase as it approaches the roaster leg 19.
Thus, even if the front through-hole 318 is configured by a single opening, the same effects as those of the second embodiment can be obtained.

  As described above, the cooking device according to the present invention can be applied to the use of a stationary cooking device as well as a built-in cooking device.

  1 casing, 2 coil unit, 3 coil cooling duct, 4 roaster, 5 control board, 6 board case, 7 cooling fan, 8 heated object, 9 operation part, 10 top plate, 11 inverter, 12 pan position display part, 13 Control part, 15 Intake port, 16 Exhaust port, 17 Through hole, 18 Front through hole, 19 Roaster leg, 20 Side through hole, 41 Heating chamber, 41a Rear exhaust port, 42a Upper heater, 42b Lower heater, 43 Deodorization / Smoke exhaust device, 44 Smoke duct, 44a Suction port, 44b Exhaust port, 44c Lower surface, 44d Standing surface, 44e Upper surface, 44f Standing surface, 44g Ventilation port, 45 Smoke attracting device, 45a Induction duct, 45b Air suction port, 45c Upper surface opening, 45d spacer, 45e Ventilation opening, 45h Air intake hole, 45k mounting part, 46 Catalyst heater 47 Deodorizing catalyst, 48 Smoke exhaust fan, 49 Roaster door, 49a Ventilation hole, 50 Bottom ventilation passage, 100 Heat cooker, 118 Front through hole, 218 Front through hole, 318 Front through hole.

Claims (5)

A roaster housed in a housing;
A smoke exhaust duct for communicating with the interior of the roaster and for exhausting smoke in the roaster;
An induction duct communicating with the smoke exhaust duct;
A smoke exhaust fan housed in the induction duct,
The roaster is installed between the bottom surface of the roaster and the bottom surface of the housing via a bottom ventilation path that is a space allowing ventilation.
On the bottom surface of the housing, a first through hole and a second through hole provided at the lower position of the roaster and communicating with the bottom ventilation path are formed.
Wherein the attractant duct, before Symbol first suction port communicating with the first through hole, the roaster or the bottom and a second suction port is provided which is formed in the air passage and a position opposed to
The second suction port is provided on the left or right side in the width direction of the roaster,
In the width direction of the roaster, the sum of the opening areas of the second through holes near the left and right other side is larger than the sum of the opening areas of the second through holes near the right and left sides,
Due to the rotation of the smoke exhaust fan,
Air is taken into the induction duct through the first through-hole and the first suction port, and air is taken into the induction duct through the second suction port, and the air taken into the induction duct is exhausted. A heating cooker characterized in that it is sent into a smoke duct, and the smoke in the roaster is attracted to the smoke exhaust duct by the flow of air in the smoke exhaust duct. A roaster housed in a housing;
A smoke exhaust duct for communicating with the interior of the roaster and for exhausting smoke in the roaster;
An induction duct communicating with the smoke exhaust duct;
A smoke exhaust fan housed in the induction duct,
The roaster is installed between the bottom surface of the roaster and the bottom surface of the housing via a bottom ventilation path that is a space allowing ventilation.
On the bottom surface of the housing, a first through hole and a second through hole configured by a plurality of openings provided at a lower position of the roaster and communicating with the bottom ventilation path are formed.
Wherein the attractant duct, before Symbol first suction port communicating with the first through hole, the roaster or the bottom and a second suction port is provided which is formed in the air passage and a position opposed to
The second suction port is provided at a position close to one of the depth directions of the roaster,
The second through hole is provided at a position close to the other in the depth direction of the roaster,
The roaster is supported from below by legs contacting the bottom surface of the housing,
The opening area of the second through-hole is formed larger than the one farther away from the leg,
Due to the rotation of the smoke exhaust fan,
Air is taken into the induction duct through the first through-hole and the first suction port, and air is taken into the induction duct through the second suction port, and the air taken into the induction duct is exhausted. A heating cooker characterized in that it is sent into a smoke duct, and the smoke in the roaster is attracted to the smoke exhaust duct by the flow of air in the smoke exhaust duct. The second suction port is provided at a position close to one of the depth directions of the roaster,
The second through-hole, the heating cooker according to claim 1, characterized in that provided on the other to a position closer in the depth direction of the roaster. The cooking device according to claim 3, wherein the second through-hole is configured by a plurality of openings. A side surface of the housing opposite to the side surface of the roaster, as claimed in any one of claims 1 to 4, characterized in that it the third through hole is formed which communicates with said bottom air passage Cooking cooker.

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