JP4350067B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device such as a roaster that cooks food such as fish on a grill net in a cooking cabinet.

  This type of conventional heating cooker places a grill net in a tray that is stored in a cooking chamber so that it can be taken in and out, puts food such as fish on the grill, and stores them in the cooking chamber. Then, it is common to bake the cooked food by heating with a heating element such as a heater provided above, below or above the cooking chamber.

  And this cooker can be used as a single unit of equipment, or it can be built into an induction heating cooker or the like, and it can be installed by dropping it from the top of the system kitchen. The built-in type as a combined cooking device is becoming mainstream.

  Hereinafter, a conventional built-in heating cooker will be described with reference to the accompanying drawings.

  FIG. 1 is a schematic perspective view of an induction heating cooker for explaining the conventional and the present invention.

  In FIG. 1, a top plate 2 made of heat-resistant glass or the like is installed on the upper surface of the outer case 1, induction heating coils 3 are disposed on the left and right of the lower surface, and a radiant heater 4 is disposed on the rear side of the central portion. .

  Below the left and right induction heating coils 3, a roaster unit 5 and a control board 7 are installed, and the roaster unit 5 allows fish and the like to be taken in and out from the front surface of the outer case 1. An operation unit 6 is disposed on the right side and the upper surface of the outer case 1. The arrangement of the roaster unit 5 and the operation unit 6 may be reversed on the left and right.

  Hereinafter, the details of the roaster unit 5 will be described with reference to FIG.

  The configuration of the roaster unit 5 is as follows. Inside the cooking chamber 11, an upper heater 9 for cooking the front side of a cooked product such as fish from above the grill 13 and a lower heater 10 for cooking the back side from below are built in. The grill 13 is inside the cooking chamber 11. The outer casing 1 is placed on a receiving tray 12 that can be freely inserted and removed from the front surface. A door 14 that closes the front opening of the cooking chamber 11 is attached to the front surface of the tray 12.

  Water and fat coming out of the cooked food are stored in the tray 12 so that they do not leak to the bottom of the cooking chamber 11.

  In addition, smoke and water vapor generated during cooking are exhausted out of the cooking chamber 11 through the exhaust pipe 16 communicating from the upper rear of the cooking chamber 11 to the outside of the outer case 1.

  Since the saucer 12 and the cooking chamber 11 are easily soiled by heat resistance and fish fat, they are often enameled so that the soiling can be easily removed. In addition, there are fabrics having heat resistance and corrosion resistance such as stainless steel as they are.

  In the roaster portion 5 having the above-described configuration, as a configuration in which the receiving tray 12 is detachably stored in the cooking chamber 11, for example, as shown in Patent Document 1, a metal plate is formed below the flange portion formed around the receiving tray. An arm is provided and the tray is slid with the bottom surface of the cooking chamber via this arm, or as shown in Patent Document 2, a rail and a pulley are provided on the inner wall of the cooking chamber, and the tray and the pulley are directly attached by the rail and the pulley. There is something to slide in and out.

  Moreover, as shown in Patent Document 3, a drawer stand that is movable in the horizontal direction with a rail is provided in the cooking chamber, and the outer periphery of the cooking chamber is shielded as shown in Patent Document 4, or as shown in Patent Document 4. In addition to heat insulation with a heat case, there are rails fixed to the heat insulation case side, and when the rail reaches the end of the front movable range, the door and the tray can be attached and detached. As a thing, there exists what put a saucer directly in the bottom face of a cooking chamber, and took in and out the saucer.

Japanese Patent Publication No. 8-8897 Japanese Patent No. 3158091 Japanese Patent Laid-Open No. 4-117922 JP 2004-218901 A

  However, in the above-described conventional configuration, when the door connected to the saucer is pulled out, the saucer and the arm slide on the guide member provided on the bottom and side surfaces of the cooking cabinet, so the surface is enameled. Because the rubbing pan and the cooking chamber rub, and the metal arm and the enameled cooking chamber rub, the slipperiness is poor, and there is no lateral regulation, so the enamels collide with each other, and the enamel is missing in severe cases There is.

  Further, when the tray is slid through the metal arm, the slipperiness is poor, the hollow side is chipped, or the metal surface-treated portion is worn, and the corrosion resistance may be lowered and corrosion may occur.

  In addition, when a rail that guides the tray is provided in the cooking chamber, the lubricating oil volatilizes and seizes under high temperature conditions, and the metal constituting the rail may be corroded by salt and sulfur from the fish. There is.

  Furthermore, the rail fixed to the heat shield case side is not directly joined to prevent the heat conduction between the cooking cabinet and the heat shield case, so the movable horizontal of the rail and the horizontal right angle of the cooking cabinet wall are aligned. In addition, since the rail becomes a single unit when the door and the tray are removed, it is difficult to pull out the rail if the rail is mistakenly stored.

The present invention has been made to solve the above-mentioned problems. In claim 1, a cooking chamber having a built-in heater, a pair of rails provided on the left and right sides of the cooking chamber, and a food item are placed thereon. A grill, a tray on which the grill is placed, and a tray that is freely stored in and out of the cooking chamber; and a door that closes the front opening of the cooking cabinet; and a movable tip of the pair of rails; The both ends of the U-shaped holding frame that holds the periphery of the tray are connected to a connecting arm, the connecting arm is provided with a claw, and the claw is inserted into a slit provided in the glass window frame on the back side of the door. The door and the connecting arm are detachably connected, and the holding frame is bent downward so that it does not come into contact with the bottom surface of the cooking chamber, and when a load is applied to the saucer, the bottom surface of the cooking chamber contact so as to horizontally hold the pan and the door In which the pan is made to be detachable in the upward direction when the drawer the rail to the end of the front of the movable range with the handle portion.

According to claim 1 of the present invention, it is possible to avoid the adhesion of dirt due to fat or the like caused by the food to the rail, so that the tray can be smoothly put in and out for a long period of time. The risk of spilling fat can be reduced.
In addition, since the connecting arm is held by the pair of rails and holding frame even when the door is removed, the rail and holding frame can be pulled out by pulling out the connecting arm even if the rail is accidentally stored. it can.

Further, even if the heavy load is applied to the receiving dish, can always keep the pan horizontally, with a possibility is reduced that spilling water collected and oil pan, it is possible to prevent deformation of the rail and the connecting arm .

  An embodiment of the present invention will be described below with reference to FIGS. In addition, a present Example demonstrates the case where a heating cooker is integrated as a roaster part of an induction heating cooking appliance.

  FIG. 1 is a schematic perspective view of a built-in induction heating cooker according to an embodiment of the present invention, FIG. 2 is a perspective view of the induction heating cooker incorporated in a cabinet, and FIG. It is sectional drawing which shows the detail of these.

  The built-in cooking device in the present embodiment is held so that the outer case 1 of the cooking device is dropped into a hole formed in the upper surface of the cabinet 8 and the outer case 1 is suspended from the upper surface of the cabinet 8.

  An induction heating coil 3 is arranged on the left and right sides of the lower surface of the top plate 2 made of heat-resistant glass or the like installed on the upper surface of the outer case 1, and a radiant heater 4 is arranged behind the center portion.

  A roaster section 5 and a control board 7 are installed below the left and right induction heating coils 3, and the roaster section 5 can allow fish and the like to be taken in and out from the front surface of the outer case 1. Moreover, the operation part 6 is arrange | positioned at the right side and upper surface of the outer case 1, and a user operates each heating part from these operation parts 6. FIG. The arrangement of the roaster unit 5 and the operation unit 6 may be reversed on the left and right.

  The user operates the induction heating coil 3 and the radiant heater 4 with the operation unit 6 provided in front of the upper surface and right front of the front surface.

  Hereinafter, details of the roaster unit 5 will be described with reference to FIGS. 4 to 9.

  The configuration of the roaster unit 5 is as follows.

  The cooking chamber 11 includes an upper heater 9 that heats the front side of a cooked product such as fish from the upper side of the grill 13 and a lower heater 10 that cooks the rear side from the lower side, and the grill 13 is cooked. The container 11 is placed on a tray 12 that is stored in a freely retractable manner from the front surface of the outer case 1. On the front surface of the tray 12, a door 14 having a glass viewing window is provided so as to close the front opening of the cooking chamber 11.

  In this embodiment, the upper heater 9 and the lower heater 10 are provided above and below the grill 13, but only the upper heater 9 may be provided. Moreover, this heater may use gas as a heat source in addition to a heat source such as a sheathed heater.

  The door 14 is detachably attached to the connecting arm 18 so that the tray 12 and the grill 13 can be pulled out from the cooking chamber 11 by one operation of pulling out the door 14.

  The inner surface of the cooking chamber 11 and the saucer 12 are generally enameled, and the dough of the component members is protected from corrosion due to heat resistance during cooking, saltiness of fish, etc., and is coated with glass. This makes it difficult to get dirt, and even when it gets dirty, it can be removed with little force.

  The water and fat coming out of the cooked food are configured to be stored in the tray 12 so that they do not leak to the bottom surface of the cooking chamber 11.

  In addition, smoke and water vapor generated during cooking are exhausted out of the cooking chamber 11 through the exhaust pipe 16 communicating from the upper rear of the cooking chamber 11 to the outside of the outer case 1.

  Since the saucer 12 and the cooking chamber 11 are easily soiled by heat resistance and fish fat, they are often enameled so that the soiling can be easily removed. In addition, there are fabrics having heat resistance and corrosion resistance such as stainless steel as they are.

  FIG. 4 is a view of the roaster portion 5 viewed from the front when the door 14 is removed.

  The cooking chamber 11 is covered with a heat shielding case 15 around the bottom surface.

  Further, rails 17 that slide with ball bearings are provided on both lower sides of the outside of the cooking chamber 11, and a fixed side 17 a of the rail 17 is fixed to a holding plate 21 that holds the cooking chamber 11 on the bottom surface of the outer case 1. ing. The rails 17 are provided on both sides of the cooking chamber 11 as in the prior art, and the configuration in which the tray 12 is directly supported and slid is the simplest. However, the rails 17 themselves are exposed to high temperatures and gradually lubricated. The oil will volatilize or the residue of the food will stick to the sliding surface and the slipperiness will deteriorate. In addition, there is a possibility that salt and sulfur contained in the fish accumulate on the rail 17 and cause corrosion. Further, the rail 17 is attached to the cooking chamber 11 with screws, and there is a possibility that water or oil in the cooking chamber 11 leaks from a slight gap between the screw holes. Therefore, the present invention can avoid problems due to high temperature and dirt by providing the rail 17 at the lower part outside the cooking chamber 11.

  5 is a state diagram in which the tray 12 is pulled out from the cooking chamber 11, FIG. 6 is an assembly view of the door and the connecting arm, FIG. 7 is a state diagram with the door removed, and FIG. 8 is a perspective view before the door is assembled. FIG. 9 is a perspective view after the door is assembled.

  The tray 12 is squeezed in two steps so that the inside of the tray narrows from the top to the bottom, and the left and right sides and the back of the lower step are removably held by a U-shaped holding frame 19. The left and right ends of the two are connected to the connecting arm 18 together with the ends of a pair of rails 17b (movable side).

  Further, the holding frame 19 is bent to the bottom side of the cooking cabinet 11 so that the rear side does not come into contact with the cooking cabinet 11. With this configuration, even when a heavy load is applied to the tray 12, the tray 12 is always kept horizontal. Can keep.

  Moreover, the step part 11a is formed in the lower part of the left-right side surface of the cooking chamber 11 according to the step part of the said saucer 12, and the step part of the saucer 12 slides on this step part 11a, And the rail 17 is located in the space outside the step portion 11a.

  A claw 20 is provided on one side of the upper surface of the connecting arm 18, and the door 14, the holding frame 19, and the rail 17 are connected by inserting the claw 20 into a slit 14 a provided on the glass window frame on the back side of the door 14. It is connected.

  14c is a pressing spring plate provided on the lower side of the door 14 on the opposite side of the slit 14a. After inserting the claw 20 into the slit 14a of the door 14, the spring plate 14c is pressed against the holding frame 19 and the door 14 is not moved. It is something to lock. Accordingly, the tray 12 is held so as to ride on the holding frame 19.

  When the user of the cooking device holds the handle portion 14b provided at the lower part of the front surface of the door 14 and pulls it horizontally toward the front, the tray 12 is smoothly pulled out of the cooking chamber 11 by the sliding of the rail 17. After the tray 12 is pulled out horizontally to the end of the movable range of the rail 17, it can be completely exposed from the cooking chamber 11 and taken out from the holding frame 19.

  And since the door 14 and the tray 12 become dirty with the fat etc. which came out of the fish at the time of cooking, it is necessary for a user to wash every time, For that purpose, it can be attached or detached with the above-mentioned simple structure. Further, since the connecting arm 18 is held by the pair of rails 17 even when the door 14 is removed, the rail 17 can be pulled out by pulling out the connecting arm 18 even if the rail 17 is accidentally stored. it can. The door 14 can be removed by an operation opposite to that at the time of assembly.

  Moreover, the convex part 22 which has a small clearance gap is provided in the bottom face of the cooking chamber 11 so that the tray 12 may not be contacted. And in the case of the roaster part which makes the temperature sensor 23 closely_contact | adhere to this convex part 22 from the outer lower surface of the cooking chamber 11, and fills the saucer 12 beforehand with the movement of the temperature detected by this temperature sensor 23, the saucer 12 In the case of a roaster that can detect that there is no water in the saucer 12 and cooks without putting water in the saucer 12, there is a risk that the temperature of the saucer 12 will rise abnormally and the fat accumulated in the saucer 12 will ignite. Can be detected.

  The present invention has the above-described configuration. Next, the operation of the roaster unit 5 will be briefly described.

  When the user pulls the handle portion 14b of the door 14 forward, the rail 17 integrated with the door 14 and the connecting arm 18, the holding frame 19, the tray 12 held in the holding frame 19, and the tray 12 are placed on the tray 12. The grill 13 is pulled out to the front.

  Therefore, a food such as fish is placed on the grill 13, and the reverse operation is performed to store the holding frame 19, the tray 12 and the grill 13 in the cooking cabinet 11, and the rail 17 is also returned to its original position.

  Thereafter, when the operation unit 6 is operated, the upper heater 9 and the lower heater 10 start energization. When cooking is started, fat, smoke and the like generated from a cooked product such as fish are discharged to the outside (inside the room) from an exhaust pipe 16 provided at the upper rear portion of the cooking chamber 11.

  When cooking is completed, the handle 14b of the door 14 is pulled again toward the front, and the rail 17 integrated with the door 14 and the connecting arm 18, the holding frame 19, and the tray 12 held in the holding frame 19, are placed on the tray 12. The placed grill 13 is pulled out and the food is taken out.

  Thereafter, the holding frame 19, the tray 12, and the grill 13 are stored in the cooking chamber 11 and the rails 17 are also restored by performing the reverse operation.

  In the above cooking operation, the present invention allows the tray 12 to be smoothly taken in and out of the cooking chamber 11, and heated water and fat accumulated in the tray 12 spill out when the tray 12 is taken in and out, or the cooking chamber 11. The risk of soiling the interior and the kitchen floor, or burning the user's hand, can be minimized. In particular, in a roaster unit that cooks with water in the saucer 12 in advance, the amount of water accumulated in the saucer 12 increases, which is more effective.

  In addition, the dish 12 and the like are contaminated with fish fat and the like during cooking, and only those that need to be washed each time can be removed, so that the ease of cleaning can be improved.

  In addition, since the number of parts that the user attaches and detaches every time is reduced, the parts configuration can be simplified.

  Moreover, the step part 11a is formed by aligning the lower parts of the left and right side surfaces of the cooking chamber 11 with the step part of the saucer 12, and the upper part of the saucer 12 slides on this step part 11a, and the space outside the step part 11a. Since the rails 17 are provided in the interior, a considerable amount of space is required if the rails are normally installed. The size of the unit expands in the height direction or width direction, and the space space in the cooking chamber decreases, but the roaster unit And the height of the bottom surface of the cooking chamber 11 can be reduced, and the size of the cooking device of the roaster section can be reduced even in a built-in heating cooking device in which the size of the outer shell of the cooking device is determined by the kitchen module. You can cook a wide range of fish, cook many fish at once, and cook thick fish.

  The tray 12 is supported in a cantilever manner on a holding frame 19 installed on the connecting arm 18, but a considerable load is applied to the connecting portion due to the weight of the tray 12, the grill 13, and the cooked food. We are anxious about deformation. In order to alleviate such load concentration, the rear of the holding frame 19 is bent toward the bottom side of the cooking cabinet 11 so as not to come into contact with the cooking cabinet 11, so that a heavy load is applied to the tray 12. However, the tray 12 can always be kept horizontal, and water and oil accumulated in the tray 12 are less likely to be spilled.

  In addition, since the grille 13 is placed on the tray 12, the heater and the grille 12 are always horizontal, so that the entire temperature distribution of the grille 13 is not offset and the fish can be cooked evenly. it can.

  Furthermore, the convex part 22 which has the small clearance gap which does not contact the saucer 12 is provided in the bottom face of the cooking chamber 11, the temperature sensor 23 is closely_contact | adhered to this convex part 22, and the roaster which spreads water beforehand and cooks by this movement of this detected temperature. In the case of a portion, it can be detected that there is no water in the saucer 12, and in the case of a roaster part that cooks in the absence of water, the temperature of the saucer 12 rises abnormally and the fat accumulated in the saucer 12 Can detect the risk of fire.

It is a schematic perspective view of the built-in induction heating cooking appliance in the Example of this invention. It is a perspective view of the built-in state of the built-in induction heating cooking appliance in the Example of this invention. It is sectional drawing explaining the component of the roaster part in the Example of this invention. It is a front view of the state which removed the door of the roaster part in the Example of this invention. It is explanatory drawing of the state which pulled out the saucer in the Example of this invention. It is explanatory drawing of the state which assembled the door and the connection arm in the Example of this invention. It is explanatory drawing of the state which removed the door in the Example of this invention. It is a perspective explanatory view in the state where a door and a connection arm in an example of the present invention were removed. It is a perspective explanatory view in the state where the door and connecting arm in the example of the present invention were assembled. It is sectional drawing explaining the structure of the conventional roaster part.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Outer case 2 Top plate 3 Induction heating coil 5 Roaster part 6 Operation part 9 Upper heater 10 Lower heater 11 Cooking box 12 Sauce pan 13 Grilling net 14 Door 15 Heat insulation case 16 Exhaust pipe 17 Rail 18 Connecting arm 19 Holding frame 20 Claw 21 Holding plate 22 Convex part 23 Temperature sensor

Claims (1)

A cooking chamber with a built-in heater, a pair of rails provided on the left and right sides of the cooking chamber, a grill net for placing the food, and the grill net were placed and stored freely in and out of the cooking chamber. A receiving tray and a door that closes the front opening of the cooking chamber, and a movable arm end of the pair of rails and both ends of a U-shaped holding frame that holds the periphery of the receiving tray are connected to a connecting arm. , it provided the pawl on the connecting arm, by inserting the claw into the slit formed in the glass window frame of the rear side of the door and connected detachably with the connecting arm and the door, the holding frame, the rear Bend downward so as not to contact the bottom surface of the cooking cabinet, and when the load is applied to the saucer, contact the bottom surface of the cooking cabinet to hold the saucer horizontally, and hold the door handle When the rail is pulled out to the end of the movable range ahead, Cooking device dish is characterized in that as a detachable upward.

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