JPS6314244Y2 - - Google Patents

Description

[Detailed description of the invention] This invention relates to a so-called hot air circulation type oven in which the air inside the heating chamber is raised using a heating device and a circulation fan. This article relates to a support member for the upper oven pan used when heating the food in the upper and lower oven pans. To make it possible to realize a heating device that is easy to use and eliminates this problem.

Conventionally, this type of hot air circulation oven does not require a heater or the like to be installed in the heating chamber, making it easy to clean. It also has the advantage of being able to store and cook objects in the heating chamber in two levels, upper and lower, allowing a large amount of food to be cooked at once. However, regarding the latter two-stage cooking, ovens with hot air circulation generally have a structure that sucks in from the center of the rear wall of the oven and blows out hot air from the periphery, and the upper and lower oven trays are placed on the left and right walls of the oven. Since the device is installed on a built-in rail, it is extremely difficult to achieve uniform heat distribution over the food. To eliminate this uneven heat distribution, it is possible to create a structure in which the object to be heated rotates during heating, but in order to create a structure that rotates during two-stage cooking, a support member is inserted between the upper and lower oven plates. It is necessary to support the upper oven tray by However, because the legs of this support member were located on the food placement surface of the lower oven tray, the legs expanded when the shape after baking expanded several times as much as the dough, such as bread rolls and puff pastry. Food may also stick to the legs of the support member, and when baking cakes in which the batter is poured directly into an oven dish, the legs may leave marks and the finished product may be distorted. However, there were problems with ease of use such as sparking.

Therefore, the present invention aims to eliminate the above-mentioned drawbacks with a simple structure, and embodiments thereof will be described below with reference to the drawings.

There is a heating chamber 2 in the main body 1 for cooking food. A door 3 is installed in the front opening of the heating chamber 2 so that it can be opened and closed freely, and a power supply port 4 is installed in the upper wall of the heating chamber 2.
is formed, and is connected by a magnetron 5, which is a high frequency generator, and a waveguide 6, and radiates high frequency waves into the heating chamber 2. The power supply port 4 is covered with a cover 7 made of a dielectric material to prevent food particles, water vapor, etc. from entering the waveguide 6.

A magnet-driven rotary mounting table 8 is mounted on the bottom wall of the heating chamber 2.
is installed, and a rotary tray 9 is placed on top of the device. That is, the magnet A10 is placed at the bottom of the rotary mounting table 8.
is installed on the outside bottom wall of the heating chamber.
11 rotates, the magnet B12 attached to the pulley A11 rotates, the magnet A10 is attracted to the magnet B12, and the rotating mounting table 8 supported by the rollers 13 rotates. Note that the bottom wall of the heating chamber and the metal plate 14 to which the magnet is attached are made of a non-magnetic metal plate such as aluminum, so that magnetism can pass therethrough.

Next, a compartment 16 is provided on the rear wall outside the heating chamber with a diaphragm plate 15, and the compartment 16 is equipped with a heater 17 that increases the temperature inside the heating chamber 2, and the air inside the heating chamber 2 and compartment 16 is circulated. A fan 18 is attached to the vehicle. A suction port 20 corresponding to the center of the fan 18 is provided on the rear wall 19 of the heating chamber, and air outlets 21 are provided on the left and right sides, so that when the fan 18 rotates, air circulates as shown by the arrows in FIG. That is, the air in the heating chamber 2 enters the compartment 16 through the suction port 20, and the air that enters the compartment 16 is heated by the heater 17, becomes hot air, and is blown out into the heating chamber 2 through the blowout port 21. Objects to be heated 23 and 24 placed on rotary saucers 9 and 22 which are rotating in the rotating tray 2 are heated and cooked. Note that the rotating saucer 9 is formed of a metal plate and then hollowed, and the legs 25 made of a narrow metal plate are welded to the disc-shaped support plate 26 at three points. The rotary saucer 9 is heated by the hot air blown out from the lower air outlet 21, and the object to be heated can be browned. Further, the rotating saucer 22 is supported by a metal bar slat 27, and since the suction port 20 is located between the upper and lower rotating saucers 9 and 22, all the hot air passes through this space. The center of the bottom side of the pan will be heated strongly, allowing you to brown it to the same extent as the periphery. Furthermore, when the ambient temperature in the heating chamber 2 exceeds a certain level, the temperature detection device 28 installed on the compartment side of the air outlet 21 detects the temperature of the heater 17.
The power entering the heating chamber is controlled to maintain a constant temperature within the heating chamber.

Next, a method for rotationally driving the rotary mounting table 8 and the circulation fan 18 will be explained. These are driven by one motor 29, and this motor shaft 29
Pulley B3 attached to a and made integrally
One from 0 drives the circulation fan 18 via a belt A33 to a pulley C32 attached to the shaft 31 of the circulation fan 18, and the other drives a pulley D36 attached to a worm gear 35 via a belt B34. Furthermore, the pulley A is connected to the pulley E37 attached to the output shaft of the worm gear 35 via the belt C38.
11 is rotated to drive the rotary mounting table 8.
The magnetron 5 is cooled by a fan motor 39, and the cooled air is passed through an air guide 40 and an exhaust guide 4.
1 into the heating chamber and then exhausted to the outside through an exhaust guide 41. Further, 42 is a heat insulating plate at the top of the oven, 43 is a heat insulating plate at the rear, and a bearing plate 45 with a bearing 44 attached to this heat insulating plate is screwed. 46 is a heat insulating plate on the side wall of the oven, and 47 is an oven lamp.

Next, the above-mentioned rotating saucers 9, 22 and Snokoami 27
The configuration will be explained with reference to FIG.

The snokoami 27 has a snokoami part 27a made of a metal rod, and a part of the snokoami part 27a is extended to form a leg part 27b, and normally there are three to four legs 2.
The upper rotating tray 22 is supported by 7b. A porcelain leg 27C is fixed to the lower end of the leg portion, and this porcelain leg is shaped to be joined to the circumferential upper end surface and the circumferential inner wall of the lower rotating saucer 9. Furthermore, a contact plate metal fitting 27d made of a circular plate with a diameter of approximately λ/4 in the unfolded shape is welded to the upper surface of the snowboard part 27a at a position where it contacts the bottom outer wall of the upper rotary receiver 22. It plays the role of position regulation.

With the above configuration of the present invention, when an object to be heated is cooked using two upper and lower oven plates, the size after baking, especially in the lower layer, such as bread rolls or puff pastry, becomes several times that of dough. Even if the dough is to expand, it can be cooked without coming into contact with the Sunokoami no matter where you place it on the oven tray, so there is no loss of appearance such as deformation or pecking, and the legs of the Sunokoami are made of porcelain. By doing so, it is possible to eliminate sparks caused by contact with a metal oven dish when using a microwave oven. Furthermore, the effective cooking surface area of the oven tray has been expanded, allowing for more kutskies to be baked at one time than before. In addition, the legs of the slatted oven plate are connected to the upper end surface and inner wall of the oven tray, so it is stable when the tray rotates, and the height of the side wall of the lower oven tray can be shorter than the height of conventional oven trays, making it more compact. It is much easier to use as it is easier to store.

Furthermore, since the oven plates are used in two tiers and are rotated during cooking, the shape of the slatted oven plate shown in this invention allows the position of the upper oven plate to be kept constant, so there is almost no eccentricity during rotation. , abnormalities such as uneven rotation or stopping of rotation due to the oven plate rubbing against the heating chamber wall will no longer occur.

Although the above embodiment has been explained using an electric oven equipped with a high frequency heating device, it goes without saying that the same applies to an oven without a high frequency heating device or a gas oven.

[Brief explanation of the drawing]

FIG. 1 is a top sectional view of a heating device showing an embodiment of the present invention, FIG. 2 is a front sectional view thereof, and FIG. 3 is an enlarged sectional view of the main part of the heating device. 1...Main body, 2...Heating chamber, 9...Rotating saucer,
17... Heater, 25... Legs, 26... Support plate,
27...Sunokoami.

Claims (1)

[Scope of utility model registration request] An oven dish that stores and cooks objects to be heated in two levels, upper and lower, in a heating chamber within the main body, a rotary mounting table on which the oven dish is placed and rotates during heating, and a heating device that increases the temperature inside the heating chamber. and a fan device for circulating air in the heating chamber, in which a slatted plate made of metal rods is provided between the upper and lower oven plates, the legs of this slatted plate are made of porcelain, and a lower plate is provided. 1. A heating device characterized in that legs are provided that are joined to the circumferential upper end surface and circumferential inner wall of an oven dish, and the legs are removably positioned on the circumferential side wall of a lower oven dish.