JP2005337651A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker enabling the smooth opening/closing of the door of a cooking chamber. <P>SOLUTION: This heating cooker comprises the cooking chamber 5 storing and heating foods, a door opening/closing the front opening of the cooking chamber 5, a receiving pan 9 engaged with the door and receiving spattering from the foods, and supporting projected parts 18 projected from the bottom face 17 of the cooking chamber 5 in the direction of the inside of the cooking chamber 5, supporting the receiving pan 9 stored in the cooking chamber 5 by top parts 18a, and capable of slidably moving the top parts 18a when the receiving pan 9 is taken out from the cooking chamber 5. The top parts 18a of the supporting projected parts 18 are formed in a roughly semi-circular shape in cross section. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a heating cooker having a roaster, and more particularly to improvement in sliding performance of a saucer that is stored in a cooking chamber so as to be freely put in and out and receives scattered matter from food.

  In general, small fish roasters dedicated to grilled fish, and roasters (grills) built into gas ranges, electric ranges, etc., can be obtained by sliding the saucer attached to the cooking chamber door with a support (rail) in the cooking chamber. The door is opened and closed (see, for example, Patent Document 1).

  The smoothness of the opening and closing of the door is determined by the contact condition between the support portion (rail) and the tray. However, the electromagnetic induction heating type IH cooking heater which has been attracting attention in recent years is more expensive than the gas range. Therefore, there is a demand for smoother door opening and closing than ever.

FIGS. 5A and 5B are diagrams illustrating a configuration of a conventional roaster cooking chamber, in which FIG. 5A is a top view of the roaster, FIG. 5B is a front cross-sectional view (a tray is inserted), and FIG. It is an enlarged view in a circle of b). The bottom surface 102 of the roaster main body 101 forming the cooking chamber 100 is formed with a pair of left and right lower support protrusions 103 that protrude inward in the processing chamber 100 and extend in the front-rear direction. An upper support portion 106 is formed at the lower edge of the protruding surface 105 protruding in the direction. The lower support protrusion 103 is formed in a trapezoidal cross section as shown in an enlarged view in FIG. 5C, and supports the bottom surface of the tray 107 accommodated in the cooking chamber 100 by the plane of the top 103a. The upper portion 108 and the upper support portion 106 of the tray 107 are configured to have a certain clearance.
Japanese Patent Laid-Open No. 7-31550 (FIG. 1)

  By the way, in most roasters, considering the cleanability after cooking, the cooking chamber and the saucer are enameled, but the parts enameled with each other are not very compatible with sliding. For this reason, in order to smoothly put the tray in and out of the roaster cooking chamber, it is necessary for the tray to maintain an appropriate clearance between the upper support portion and the lower support protrusion.

  However, if appropriate processing is not performed during enamel processing, enamel accumulation may occur depending on the location, and conversely, chipping or see-through may occur, resulting in uneven enamel film thickness.

  Considering this point, if there is too much clearance in the design, the top and bottom, left and right rattle will occur when the tray is put in and out, and it will not be possible to open and close the door smoothly. It will fit in the main body roaster, and the appearance will deteriorate.

  That is, in the conventional example of FIG. 5, since the cross-sectional shape of the lower support protrusion 103 is trapezoidal and the top 103a is flat, the contact portion with the bottom surface of the tray 107 is in surface contact. If the enamel processing is performed uniformly, the contact with the tray 107 is stable, but if an appropriate process is not performed during enamel processing, enamel pools may be generated on the plane of the top 103a. There is sex. Due to the extra hollow thickness accumulated in the plane of the top 103a of the lower support protrusion 103, the tray 107 is pushed up, the clearance with the upper support 106 becomes small, and the tray 107 cannot be smoothly put in and out. . Therefore, the door to which the tray 107 is attached cannot be smoothly opened and closed.

  Then, this invention is made | formed in order to solve such a subject, and it aims at providing the heating cooker which can open and close the door of a cooking chamber smoothly.

  To achieve the above object, the present invention relates to a cooking chamber for storing and heating food, a door for opening and closing the front opening of the cooking chamber, and the door engaging with the door, and the scattered matter from the food. A receiving tray, and a bottom of the cooking chamber projecting in the direction of the cooking chamber, supporting the receiving tray stored in the cooking chamber at the top, and sliding the top when removing the tray from the cooking chamber The top of the support protrusion is formed in a substantially semicircular shape in cross section.

  Further, the tray is supported at the bottom of the tray by support protrusions formed at the bottom of the cooking chamber, and at both sides of the tray by upper support portions formed at both sides of the processing chamber. It is characterized by.

  According to the present invention, by forming the top part of the support projection part in a substantially semicircular cross section, the contact area with the tray is reduced, and the contact resistance between the engraved parts generally engraved with each other is reduced. The tray can be taken in and out smoothly. Therefore, the door to which the tray is attached can be opened and closed smoothly.

  In addition, even if the upper portions on both sides of the tray are supported by the upper support portions formed on both side surfaces of the processing chamber, the top of the support protrusion contacting the bottom surface of the tray is substantially semicircular in cross section. Since there is no longer any excess enamel flows in that part, it is possible to suppress variations in clearance due to enamel accumulation. Therefore, even if it has an upper support part, a saucer can be taken in and out smoothly, and the door to which the saucer is attached can be opened and closed smoothly.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

  FIG. 1 is a perspective view showing a stationary induction heating (IH) cooker with a grill as an example of a heating cooker to which the present invention is applied, and FIG. 2 is an overall perspective view of the installation state and a perspective view of a saucer and a roaster body. FIG. 3 is a side sectional view of the roaster main body showing each state of the tray.

  In FIG. 1, a main body 1 of this induction heating cooker can be installed on a stovetop A of a kitchen as shown in FIG. 2 (a), and a ceramic top plate (top plate) having heat resistance is provided on the upper surface thereof. ) 2 is provided, and on the top surface of the top plate 2, induction heating units 3a and 3b that can be heated by placing a cooking pot are displayed.

  Under the top plate 2, heating coils (not shown) are arranged corresponding to the induction heating units 3a and 3b, and a cooking pot capable of induction heating is placed on the induction heating units 3a and 3b to heat them. When the coil is energized, the cooking pan is heated by induction.

  A thermistor (not shown) as temperature detecting means for detecting the temperature of the cooking pan via the top plate 2 is disposed at a substantially central position of each heating coil.

  A metal roaster section 4 for storing and heating food such as fish and meat is provided in the center of the front side of the main body 1. A grill heater (not shown) is provided in the cooking chamber 5 in the roaster section 4. Flat heaters and sheathed heaters are built in.

  A front opening 7 formed in the front plate 6 of the cooking chamber 5 is slid by a door 10 that is detachably attached to a tray 9 in which a net shelf 8 on which food such as fish and meat is placed is set. Opened and closed by the formula. A handle 10 a is provided at the lower front side of the door 10. The exhaust from the cooking chamber 5 of the roaster unit 4 is exhausted from an exhaust hole 11 formed in the rear part of the top plate 2. In the case where the grill heaters in the cooking chamber 5 are vertically arranged, the net shelf 8 is formed in a substantially U shape in a side view so that the food placing surface is located between the upper and lower heaters.

  On both sides of the roaster unit 4, there are provided operation units 12 provided with output setting units for the induction heating units 3a and 3b, timer setting units for performing timer operation, power switches, and the like.

  As shown in FIG. 2 (b), a metal engaging member 13 for detachably engaging with the door 10 is integrally fixed to the front surface side of the tray 9 by welding, and on the bottom side rear side. Is formed with a pair of left and right stoppers 14 projecting downward. On the other hand, on the front side of the bottom surface of the roaster body 15 that forms the cooking chamber 5 in which the tray 9 is detachably stored, a pair of left and right upper sides (inward direction of the cooking chamber 5) correspond to the stopper 14 on the tray 9 side. A stopper 16 is formed so as to protrude to the upper part.

  The bottom surface 17 of the roaster body 15 is formed with a pair of left and right lower support protrusions 18 projecting inward in the processing chamber 4 and extending in the front-rear direction, and supports the tray 9 accommodated in the cooking chamber 5 by the top 18a. At the same time, the top 18a can be slid when the tray 9 is taken in and out of the cooking chamber 5. Furthermore, upper support portions 21 are formed on both side surfaces 19 of the roaster main body 15 at the lower edge of the projecting surface 20 projecting in the processing chamber 4 in the front-rear direction.

  The tray 9 is put in and out while contacting the lower support protrusion 18 and the upper support 21 formed inside the roaster body 15 as described above. Details of the state will be described with reference to FIG. In FIG. 3, the door 10 and the engaging member 13 that are engaged with the tray 9 are omitted. As shown in FIG. 3 (a), the tip 9 is lowered by its own weight as it is pulled out horizontally as shown in FIG. Begins to come into contact with the upper support portion 21 and the bottom surface side is pulled out while sliding on the top portion 18a of the lower support projection portion 18 until the stoppers 14 and 16 of both come into contact with each other as shown in FIG.

  The tray 9 pulled out as described above stops at the contact position of the stoppers 14 and 16 in FIG. 3C, and then the front side of the tray 9 is lifted diagonally upward, so that the stoppers 14 and 16 contact each other. The state can be released and removed from the roaster body 15 forming the cooking chamber 5. Moreover, when storing in the roaster main body 15, it can store in the reverse procedure to the above.

  FIGS. 4A and 4B are diagrams for specifically explaining the configuration in the roaster cooking chamber 5, where FIG. 4A is a top view of the roaster, FIG. 4B is a front cross-sectional view (a tray insertion state), and FIG. ) Is an enlarged view in a circle.

  As described above, the bottom surface 17 of the roaster body 15 is formed with a pair of left and right lower support protrusions 18 protruding inwardly in the processing chamber 4 and extending in the front-rear direction, and the tray 9 housed in the cooking chamber 5 at the top 18a. The top portion 18a can be slid when the tray 9 is taken in and out of the cooking chamber 5. Furthermore, upper support portions 21 are formed on both side surfaces 19 of the roaster main body 15 at the lower edge of the projecting surface 20 projecting in the processing chamber 4 in the front-rear direction. In this embodiment, as shown in an enlarged view in FIG. 4C, the top portion 18a of the lower support protrusion 18 is formed in a substantially semicircular cross section.

  That is, by making the top portion 18a of the lower support protrusion 18 into a semi-circular cross section, the contact portion with the tray 9 is changed from the surface of the conventional example shown in FIG. The contact resistance is reduced.

  Further, since the contact portion is not a flat surface, extra enamel flows from the contact portion, so that enamel accumulation does not occur. Therefore, the clearance between the upper portions 22 on both sides of the tray 9 and the upper support portion 21 is kept constant, and the tray 9 is smoothly put in and out.

  As described above, according to the above-described embodiment, the contact resistance between the tray 9 and the lower support protrusion 18 is reduced, so that the door 10 to which the tray 9 is attached can be opened and closed smoothly.

  In addition, since an appropriate clearance is maintained between the tray 9 and the upper support portion 21, even the door 10 having the upper support portion 21 as in this embodiment can be smoothly opened and closed.

  Further, the enamel pool during enamel processing is improved, leading to an improvement in the yield of the roaster body 15.

  The present invention is particularly suitable when applied to an induction heating cooker with grill (IH cooking heater) as described above, which is more expensive than a gas range or the like, and requires smoothness suitable for opening and closing the door 10. However, as long as it has a roaster (grill) and has a tray that engages with the door and is taken in and out of the cooking chamber, it can be applied to various cooking devices.

The perspective view which shows the stationary induction cooker with a stationary grill as an example of the heating cooker to which this invention is applied. The whole perspective view of the installation state, and the perspective view of a saucer and a roaster main body. The roaster main body side sectional drawing which shows each state of a saucer. The figure for demonstrating the structure in the said roaster cooking chamber concretely. The figure illustrated in order to demonstrate concretely the structure in the conventional roaster cooking chamber.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Main body 2 Top plate 3a, 3b Induction heating part 4 Roaster part 5 Cooking chamber 6 Front plate 7 Front opening 8 Net shelf 9 Saucepan 10 Door 10a Handle 11 Exhaust hole 12 Operation part 13 Engaging member 14,16 Stopper 15 Roaster main body 18 Bottom Support protrusion 18a Top 20 Protruding surface 21 Upper support

Claims (2)

A cooking chamber for storing and heating food,
A door that opens and closes the front opening of the cooking chamber;
A tray that engages with the door and receives the scattered matter from the food;
The bottom of the cooking chamber protrudes in the direction of the cooking chamber, supports the saucer stored in the cooking chamber at the top, and supports the top when the saucer is removed from the cooking chamber. With protrusions,
The top of the support protrusion is formed in a substantially semicircular cross section. The tray is supported at the bottom of the tray by support protrusions formed at the bottom of the cooking chamber, and at both upper portions of the tray by upper support portions formed at both sides of the processing chamber. The cooking device according to claim 1.