JPS6365849B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a structure of a door of a cooking device equipped with an electric heating means and a high frequency heating means.

Conventional structure and its problems In toaster ovens, etc., heaters are installed at the top and bottom of the heating chamber for cooking, and a mesh shelf is provided in the middle, and foods such as bread are placed on the mesh shelf and the top and bottom are heated. Cooking is performed by heating the food more evenly, but at this time, food scraps, broth, etc. fall from the food and stain the bottom of the heating chamber. If this is left as it is, it will carbonize due to the heat and stick to the bottom plate, making it impossible to remove it easily. In order to prevent this drawback, some devices have conventionally been equipped with a dedicated waste tray at the bottom, which can be taken out from the bottom of the front door so that food waste can be removed, cleaned, and washed with water.

In addition, there are some that are configured so that the bottom plate itself can be opened and closed or removed, so that the bottom plate can be cleaned by turning the cooker over.

On the other hand, in a cooker that uses both high-frequency heating and electric heating, gaps or large openings cannot be provided in the walls or bottom of the heating chamber because of the need to prevent leakage of high-frequency waves. In other words, the above-mentioned structure in which the waste tray is pulled out from the bottom of the opening/closing door and the structure in which the bottom plate can be attached/detached or opened/closed have openings on the bottom or front of the heating chamber, so they cannot be used as cookers that also use high-frequency heating. I couldn't use it. However, high-frequency heating can also be used if the method is to place a waste tray on the bottom plate in the heating chamber and take out the waste tray after opening the door.

However, as shown in FIG. 1, in order to efficiently irradiate the food on the rack 1 with heat, a material with high reflectance is used for the ceiling surface 3, rear surface 4, and bottom surface 5 of the heating chamber 2. It is necessary to provide reflective walls 3a, 3b, 5a, and 5b having slopes such that the direction of reflected waves from these wall surfaces is concentrated on the food on the rack 1. This not only restricts the direction of reflection of the heat rays, but also has the effect of reducing the volume of the heating chamber and increasing the thermal energy per unit volume. However, the waste tray 6 has a drawback in that when the door 7 is opened and the debris tray 6 is taken out from the front opening 8, the reflective wall 5b at the front of the bottom becomes an obstacle and becomes difficult to take out. Further, when taking out the food, it is necessary to tilt the waste tray 6 to take it out, and there is also a problem in that the food scraps and broth on the waste tray 6 spill onto the bottom plate. It is preferable to take out the waste tray 6 by sliding it in parallel.
In order to do this, the reflective wall 5b must be removed, and there is a problem in that the reduction in heat reflection efficiency and the unevenness of heat distribution have to be ignored.

OBJECTS OF THE INVENTION The present invention solves the above-mentioned conventional drawbacks, and an object of the present invention is to provide a door structure that facilitates removal of a waste tray from a cooker that uses both high-frequency heating and electric heating.

Structure of the Invention In order to achieve the above object, the door of the present invention is provided with a reflective wall below the door so as to protrude into the heating chamber, and when the door is opened, the tip of the reflective wall is at the same level as the bottom surface of the heating chamber or is lower than the bottom surface of the heating chamber. It is constructed so that it is located low, and the means of its construction is that two fulcrum shafts are provided at the bottom of the door frame and at the bottom of the main body, and each fulcrum shaft is connected with two types of long and short arms, and the door is closed. When the door is opened, the long and short arms intersect, and at the same time the fulcrum of the short arm on the door side is located upwards, so that when the door is opened, the tip of the reflective wall can be opened smoothly without interfering with other components. By opening at the same angle and having its tip located at the same level or below the horizontal plane of the bottom plate, the waste tray can be removed horizontally by sliding on the bottom plate, and there is no need to compromise heat distribution or thermal efficiency during electric heating. Since there are no extra openings or gaps during high-frequency heating, there is no need to worry about leakage waves.

DESCRIPTION OF EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings.

FIG. 2 shows a cross-sectional view of a heating cooker according to an embodiment. The heating chamber 8 has an integrated structure consisting of a top plate 9, a rear plate 10, and a bottom plate 11 made of metal plates with high reflectance. Electric heaters 13 and 14 are provided above and below the center, respectively. 15 is a waveguide that guides high frequency waves supplied from a magnetron or the like (not shown) into the heating chamber 8 through an opening provided in a part of the top plate 9 of the heating chamber 8; Alternatively, a lid 16 made of a material such as mica that can transmit high frequencies is provided.

In front and behind the top plate 9, there are reflective walls 9a, 9b and a rear plate 10.
A reflective wall 10a is provided below each wall, and the inclination angle of each wall is set so that the heat rays reaching each wall surface from the electric heaters 13 and 14 can efficiently and evenly irradiate the food on the net shelf 12. .

Reference numeral 17 denotes a front door of the heating chamber 8, which is provided with a peephole 18 of a size corresponding to the space between the lower end of the top reflective wall 9a and the net shelf 12.

A reflective wall 19 having a triangular cross section and projecting into the heating chamber 8 is provided below the door 17 . The waste tray 20 is placed on the bottom plate 11 of the heating chamber 8, and the front thereof is located under the reflective wall 19. At this time, as shown in FIG. 3, the wall 20a forming the inside of the waste tray 20 is
It is formed to match the extension line of 9.

The hinge configuration of the door 17 will be explained below using FIGS. 3 and 4.

There are two fulcrum shafts 21 and 22 below the frame of the door 17.
2 is provided in front of the bottom plate of the cooker.
Support shafts 23 and 24 are provided. long and short 2
The seed arms 25, 26 are connected to the fulcrum shafts 21, 22,
23 and 24 are connected respectively. That is, the short arm 25 is rotatably attached to the fulcrum shafts 21 and 23, and the long arm 26 is rotatably attached to the fulcrum shafts 22 and 24, respectively. Therefore, the third
As shown in the figure, when the door 17 is closed, the long and short arms 25
and 26 are in an intersecting state. This time saving arm 25
The door-side fulcrum 21 of is located above the door-side fulcrum 22 of the long arm 26.

When the door 17 is opened, the short arm 25 draws an arc centered on the fixed fulcrum 23, and the long arm 26 draws an arc centered on the fixed fulcrum 23.
Draw a relatively large arc around 4. On the other hand, since the distance between the fulcrums 21 and 22 in the door frame is constant,
The line connecting these, that is, the door 17 itself moves downward while gradually increasing the angle.

As a practical matter, if the amount of protrusion of the reflective wall 19 toward the heating chamber side is too large, the tip of the reflective wall will hit the bottom plate 11 of the heating chamber or the waste tray 20 due to the downward movement of the door 17, and the door 17 will not open. There is also
It is necessary to appropriately allocate the lengths of these two types of arms 25 and 26, the position of each fulcrum, the amount of protrusion of the reflecting wall 19, the gap with the bottom plate 11, etc.

When there is only one arm, the rotational movement and vertical movement of the door 17 are not constrained, so even if the same result can be obtained when the door is fully opened, there are too many degrees of freedom in the movement during opening, and each Although this may cause problems such as hitting or rubbing the component parts, or having to adjust the opening method by hand, two types of arms 25,
By using 26, the rotation and vertical movement of the door 17 are uniquely determined, so that reliable opening and closing is possible by appropriate size distribution.

The door 17 is stopped by a stopper 27 that locks the long arm 26, for example, in a state where the tip of the reflective wall 19 of the door 17 is located at the same level as or below the horizontal surface of the bottom plate 11. At this time, the waste tray 20 can be pulled out forward so as to slide on the bottom plate 11.

According to the above configuration, the reflective wall 19 can be provided below the door 17 so as to protrude into the heating chamber 8, so that the reflection efficiency of heat rays can be increased and the heat distribution to the food to be cooked can be made uniform. It is possible to minimize the effective volume within the heating chamber, helping to shorten heating time and save power consumption. In addition, when the door 17 is opened, the waste tray 20 can be pulled out as it is, so food waste, broth, etc. can be easily disposed of and discharged without spilling onto the bottom plate 11. When opening and closing the door, the two types of arms 25 and 26 always draw a predetermined trajectory to open and close the door, so there is no need for the effort of adjusting the door by hand and the door can be used with confidence. It has the following.

Effects of the Invention As described above, according to the present invention, the following effects can be obtained.

When cooking using an electric heating means, a heat reflecting wall is provided on the door side to reflect the heat rays from the electric heating means onto the food to irradiate the food with high efficiency, and when the door is opened, the heat reflection wall is installed. Since the tip of the wall is set at a height below the horizontal plane of the bottom plate of the heating chamber, the waste tray that receives food scraps and broth from cooking when using electric heating means can be easily removed from the heating chamber when using high-frequency heating means. It can be taken out.

[Brief explanation of drawings]

Figure 1 is a vertical cross-sectional view of a conventional heating cooker;
The figure is a longitudinal cross-sectional view of a heating cooker that is an embodiment of the present invention, and Figures 3 and 4 are partial cross-sectional views showing the hinge structure of the door. Each shows the state when the door is opened. 8... Heating chamber, 11... Bottom plate, 17... Door, 1
9... Reflection wall, 20... Waste tray, 25... Short arm, 26... Long arm.

Claims (1)

[Claims] 1. A heating chamber in which food is heated by electric heating means and high-frequency heating means, a heat reflecting wall below a front opening/closing door that opens and closes this heating chamber and protruding toward the heating chamber when the door is closed, and a heating chamber. The heating cooking device is provided with a waste tray that slides back and forth on a bottom plate, and configured such that when the door is opened, the tip of the heat reflecting wall is at the same height or less as the horizontal surface of the heating chamber bottom plate.