Air-circulating electric roaster including structure for uniformizing temperature of grill pan

Abstract

This air-circulating electric roaster comprises a grill pan temperature uniformizing structure comprising: a body; a heater for generating heat; a fan arranged inside the body in a first direction of the body; a grill pan comprising at least one through-hole and heated by heat from the heater; an air circulation plate comprising a first sidewall having formed therein an air suction portion for sucking in air of the upper portion of the grill pan toward the side of the body, a second sidewall having formed therein an air discharge portion for discharging air that passed through the inside of the body toward the upper portion of the grill pan, and a bottom having at least one second through-hole; and an insertion member which is detachably attached to the end portion at the side of the second through-hole in the air circulation plate in order to suppress air flowing through the lower side of the air circulation plate from flowing toward the upper portion of the side of the air discharge portion in the grill pan through the second through-hole.

Description

Air circulation electric roaster including a cooking plate temperature uniformity structure

[0001] The present invention relates to an air circulation type electric roaster including a cooking plate temperature uniformity structure.

[0002] An electric roaster is a device that has a cooking plate (griddle) and a heater in its main body, and cooks food on the cooking plate by applying power and heating the heater.

[0003] An air circulation electric roaster has a structure in which a long fan is placed on one side of the lower part of the main body and a cooking plate is placed on the upper part, and when cooking, the fan is operated to form a constant air flow inside the electric roaster, so that smoke is not discharged to the outside, and oil is received in an internal oil pan through the oil holes of the cooking plate (see, for example, Korean Patent Publication No. 10-2007-0008383).

[0004] That is, in an air circulation type electric roaster, an air intake and an air exhaust are formed on each side of the air circulation plate, and when the fan operates, air is sucked in from the cooking plate through the air intake and discharged through the lower part of the air circulation plate to the air exhaust.

[0005] The cooking plate (griddle) used in this type of air-circulating electric roaster has at least one through hole (oil hole) formed to allow oil to drip downward, thereby forming an air flow path in the vertical direction.

[0006] Therefore, when the fan of the air circulation electric roaster operates during cooking, some of the air sucked in through the air intake passes through the lower part of the air circulation plate and is discharged upward through the through holes of the cooking plate.

[0007] In addition, in the case of conventional air circulation type electric roasters, the size of the air discharge portion formed on the air circulation plate is formed smaller than the size of the air intake portion facing it in order to increase the air discharge efficiency.

[0008] However, the structure in which the air exhaust port is formed smaller than the air intake port while the air flow path inside the air circulation electric roaster is not completely sealed and some of the air is exhausted upward through the through hole of the cooking plate not only results in lowering the air exhaust efficiency, but also may result in the temperature of the cooking plate becoming uneven left and right with respect to the center in the longitudinal direction during cooking.

[0009] One technical task of the present invention is to provide a cooking plate temperature uniformity structure that can minimize temperature unevenness of the cooking plate during cooking in an air circulation type electric roaster.

[0010] Another technical problem to be achieved by the present invention is to provide an air circulation type electric roaster including a cooking plate temperature uniformization structure capable of minimizing unevenness in the temperature of the cooking plate during cooking.

[0011] The problems solved by the present invention are not limited to those mentioned above, and other problems not mentioned can be clearly understood by a person having ordinary knowledge in the relevant technical field from the description below.

[0012] According to at least one embodiment of the present invention, there is provided an air circulation type electric roaster having a cooking plate temperature equalization structure including a body, a heater for generating heat, a fan disposed inside the body along a first direction of the body, a cooking plate heated by heat from the heater, a first side wall having an air intake portion formed therein for sucking air from an upper portion of the cooking plate toward the body, a second side wall having an air exhaust portion formed therein for exhausting air passing through the inside of the body toward the upper portion of the cooking plate, and a bottom having at least one second through hole, and an insertion member detachably mounted to an end of the air circulation plate on the second through hole side to suppress air flowing under the air circulation plate due to operation of the fan during cooking from flowing upwardly to an area on the air exhaust portion side of the cooking plate through the second through hole.

[0013] In at least one embodiment of the present invention, the first through hole is formed near the center of the cooking plate, the second through hole is formed at a position opposite to the first through hole of the air circulation plate and has a size equal to or larger than the first through hole, and the cooking plate temperature uniforming structure includes the insert member configured to surround the first through hole by being coupled to an end of the second through hole of the air circulation plate along an edge of the second through hole.

[0014] In at least one embodiment of the present invention, the first through hole is formed near the center of the cooking plate, the second through hole is formed at a position opposite to the first through hole of the air circulation plate and has a size equal to or larger than the first through hole, and the cooking plate temperature uniforming structure includes the insert member having a funnel shape that is coupled to an end of the second through hole of the air circulation plate along an edge of the second through hole and narrows downward.

[0015] In at least one embodiment of the present invention, the first through hole is formed near the center of the cooking plate, the second through hole is formed at a position opposite to the first through hole of the air circulation plate and has a size equal to or larger than the first through hole, and the cooking plate temperature uniforming structure includes the funnel-shaped insert member attached so as to narrow downward along the lower side of the edge of the second through hole at least in the first direction.

[0016] In at least one embodiment of the present invention, the cooking plate temperature equalization structure comprises a silicone material.

[0017] In at least one embodiment of the present invention, the first through hole is formed near the center of the cooking plate, the second through hole is formed at a position opposite to the first through hole of the air circulation plate and has a size equal to or larger than the first through hole, and the cooking plate temperature uniforming structure includes a deflection plate positioned below the air circulation plate and inclined or bent downward toward the center of the cooking plate.

[0018] In at least one embodiment of the present invention, the air discharge portion is formed to have a size equal to or larger than the air intake portion.

[0019] In at least one embodiment of the present invention, the air circulation electric roaster further comprises a temperature sensor for measuring the temperature of the cooking plate, and the heater is arranged symmetrically left and right with respect to the center line of the first direction of the cooking plate.

[0020] The air circulation type electric roaster includes a temperature sensor including a first temperature sensor and a second temperature sensor, which are independent on the left and right sides of the center line in the first direction, respectively, and the heater includes a first heater and a second heater, which are independent on the left and right sides of the center line in the first direction, respectively, and the cooking plate temperature uniformization structure includes a structure that measures a first temperature on a first side and a second temperature on a second side, respectively, of the center line in the first direction through the first temperature sensor and the second temperature sensor during cooking, and independently controls power supplied to the first heater and the second heater according to the measured first temperature and second temperature.

[0021] An air circulation type electric roaster wherein the air circulation plate includes a bottom surface that slopes upward from the center toward the outside in a direction at least perpendicular to the first direction, and the fan includes a heat conduction preventing member formed so as to be close to or in contact with a part of the sloped bottom surface of the air circulation plate at an upper portion thereof.

[0022] Although each embodiment in this specification is described independently, each embodiment may be combined with another embodiment, and the combined embodiment is also included in the scope of the present invention.

[0023] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, additional aspects, embodiments, and features will become apparent by reference to the drawings and the detailed description below.

[0024] According to at least one embodiment of the present invention, there is provided an effect of providing a cooking plate temperature uniformity structure capable of minimizing unevenness of the temperature of the cooking plate during cooking in an air circulation type electric roaster.

[0025] In addition, according to at least one embodiment of the present invention, there is provided an air circulation type electric roaster including a cooking plate temperature equalization structure capable of minimizing unevenness in temperature of the cooking plate during cooking.

[0026] The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

[0027] FIG. 1 is a side cross-sectional view of an air circulation electric roaster according to at least one embodiment of the present invention.

[0028] FIG. 2 is a side cross-sectional perspective view of an air circulation electric roaster according to at least one embodiment of the present invention.

[0029] FIGS. 3 to 6 are conceptual diagrams showing an example of a cooking plate temperature uniformity structure according to at least one embodiment of the present invention.

[0030] FIG. 7 is a top view and left and right side views of an air circulation plate of an air circulation electric roaster according to at least one embodiment of the present invention.

[0031] FIG. 8 is a top perspective view showing the positional relationship of a cooking plate, a heater, and a temperature sensor of an air circulation electric roaster according to at least one embodiment of the present invention.

[0032] FIGS. 9 and 10 are thermal images showing the temperature uniformity effect of an air circulation type electric roaster including a cooking plate temperature uniformity structure according to at least one embodiment of the present invention.

[0033] FIG. 11 is a conceptual diagram showing an example of a cooking plate temperature uniformity structure including left and right independent heaters and temperature sensors according to at least one embodiment of the present invention.

[0034] FIG. 12 is a conceptual diagram showing an example of a lower heat conduction prevention structure according to at least one embodiment of the present invention.

[0035] Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings.

[0036] FIG. 1 is a side cross-sectional view of an air circulation type electric roaster (100) according to at least one embodiment of the present invention. FIG. 2 is a side cross-sectional perspective view of an air circulation type electric roaster (100) according to at least one embodiment of the present invention.

[0037] As shown in FIGS. 1 and 2, an air circulation type electric roaster (100) according to at least one embodiment of the present invention comprises: a body (110), a heater (120) for generating heat, a power supply (not shown) for supplying power to the heater (120), a fan (130) disposed inside the body (110) along a first direction of the body (110), a cooking plate (griddle) (140) including at least one first through-hole (oil hole) and installed on the upper part of the heater (120) to be heated, a first side wall having an air intake part (152) formed thereon for sucking air from the upper part of the cooking plate (140) toward the body (110), a second side wall having an air exhaust part (153) formed thereon for discharging air passing through the interior of the body (110) toward the upper part of the cooking plate (140), and a bottom including at least one second through-hole (151). and an oil pan (160).

[0038] The body (110) is placed on the floor, such as a table or the floor, and includes various parts inside to form the overall appearance of an air circulation type electric roaster (100) according to at least one embodiment of the present invention. A fan (130) is positioned on the lower inner side of the body (110), and an oil pan (160), an air circulation plate (150), a heater (120), and a cooking plate (140) are placed in sequence from bottom to top.

[0039] As shown in Fig. 2, the fan (130) mounted inside the body (110) is a long fan with a motor built into it, and by circulating the air inside through the operation of the fan (130), smoke (hot air containing oil (grease) and odor) generated during cooking is sucked in, so that only air from which oil and odor have been removed is emitted to the outside of the body (110).

[0040] That is, as shown in Fig. 1, when the fan (130) operates, the air above the cooking plate (140) is sucked in in the direction of arrow A through the air intake portion (152) of the air circulation plate (150), passes through the lower part of the main body (110) in the direction of arrow B, passes over the oil pan (160), and moves to the opposite side in the direction of arrow C, and is discharged in the direction of arrow D through the air discharge portion (153) of the air circulation plate (150).

[0041] In at least one embodiment of the present invention, the first through hole (141) is formed near the center of the cooking plate (140), and the second through hole (151) is formed at a position opposite to the first through hole (141) of the air circulation plate (150) and is equal to or larger than the first through hole (141).

[0042] Accordingly, when the internal air is circulated through the operation of the fan (130), not only is some of the air discharged to the upper part of the cooking plate (140) through the second through hole (151) and the first through hole (141), but some of the air is also discharged through the gap between the second through hole (151) and the first through hole (141).

[0043] At this time, some of the air discharged to the upper part of the cooking plate (140) through the second through hole (151) and the first through hole (141) and some of the air discharged through the gap between the second through hole (151) and the first through hole (141) are directed toward the cooking plate (140) on the side of the air discharge portion (153) located in the downstream direction, so that the temperature of the cooking plate (140) on the side of the air discharge portion (153) becomes lower than the temperature of the cooking plate (140) on the side of the air intake portion (152) with respect to the center line in the first direction of the body (110), and there may be a difference in temperature between the left and right sides of the cooking plate (140).

[0044] In order to eliminate the temperature unevenness of the cooking plate (140), the air circulation type electric roaster (100) according to at least one embodiment of the present invention further includes a cooking plate temperature uniforming structure (170) to minimize the temperature unevenness of the cooking plate (140) due to the operation of the fan (130) during cooking.

[0045] The cooking plate temperature uniforming structure (170) according to at least one embodiment of the present invention is an air flow resistance unit that reduces the amount of some air discharged to the upper portion of the cooking plate (140) through the second through hole (151) and the first through hole (141) and some air discharged through the gap between the second through hole (151) and the first through hole (141), thereby reducing the amount of air directed toward the cooking plate (140) on the side of the air discharge unit (153) located in the downstream direction, thereby minimizing the temperature of the cooking plate (140) on the side of the air discharge unit (153) from becoming lower than the temperature of the cooking plate (140) on the side of the air intake unit (152).

[0046] That is, the cooking plate temperature uniformity structure (170) suppresses the air flowing through the lower side of the air circulation plate (150) from flowing upward through the second through hole (151) in the area on the air discharge side (153) of the cooking plate (140), thereby minimizing the temperature of the cooking plate (140) on the air discharge side (153) from becoming lower than the temperature of the cooking plate (140) on the air intake side (152).

[0047] In the example illustrated in FIG. 1, the cooking plate (140) is illustrated as having one through hole in the center (or near the center), but this is merely an example, and it is to be understood that the present invention is not limited to specific shapes of the body (110), heater (120), fan (130), cooking plate (140), air circulation plate (150), and oil pan (160).

[0048] FIGS. 3 to 6 are conceptual diagrams showing an example of a cooking plate temperature uniformity structure (170) according to at least one embodiment of the present invention.

[0049] In at least one embodiment of the present invention, as illustrated in FIG. 3, a first through hole (141) is formed near the center of a cooking plate (140), a second through hole (151) is formed at a position opposite to the first through hole (141) of an air circulation plate (150) and is equal to or larger than the first through hole (141), and a cooking plate temperature uniforming structure (170) includes a packing or ring-shaped insert member (171) configured to surround the first through hole (141) and have a shape (for example, an “ㄱ” shape) that can be coupled to an end portion of the air circulation plate (150) on the second through hole (151) side along an edge of the second through hole (151).

[0050] The insertion member (171) is formed in a shape that surrounds the first through hole (141) so that the gap between the second through hole (151) and the first through hole (141) can be minimized, such that the “ㄱ” shaped portion of the second through hole (151) is joined to the end of the air circulation plate (150) on the second through hole (151), and the upper portion is formed in a shape that surrounds the first through hole (141) so as to minimize the gap with the edge of the first through hole (141).

[0051] Accordingly, the insert member (171) can block some of the air discharged between the second through hole (151) and the first through hole (141), thereby minimizing the temperature of the cooking plate (140) on the air discharge portion (153) side from becoming lower than the temperature of the cooking plate (140) on the air intake portion (152) side.

[0052] In at least one embodiment of the present invention, as illustrated in FIG. 4, a first through hole (141) is formed near the center of a cooking plate (140), a second through hole (151) is formed at a position opposite to the first through hole (141) of an air circulation plate (150) and is equal to or larger than the first through hole (141), and a cooking plate temperature uniforming structure (170) includes an insertion member (172) configured to surround the first through hole (141) by being joined in a 'ㄷ' shape along an edge of the second through hole (151).

[0053] The insertion member (172) is formed in a shape that surrounds the first through hole (141) so that the gap between the second through hole (151) and the first through hole (141) can be minimized, such that the “ㄷ” shaped portion of the second through hole (151) is joined to the end of the air circulation plate (150) on the second through hole (151), and the upper portion is formed in a shape that surrounds the first through hole (141) so as to minimize the gap with the edge of the first through hole (141).

[0054] Accordingly, the insertion member (172) is joined along the edge of the second through hole (151) more firmly than the insertion member (171) to block some of the air discharged between the second through hole (151) and the first through hole (141), thereby minimizing the temperature of the cooking plate (140) on the air discharge portion (153) side from becoming lower than the temperature of the cooking plate (140) on the air intake portion (152) side.

[0055] In at least one embodiment of the present invention, as illustrated in FIG. 5, a first through hole (141) is formed near the center of a cooking plate (140), a second through hole (151) is formed at a position opposite to the first through hole (141) of an air circulation plate (150) and is equal to or larger than the first through hole (141), and a cooking plate temperature uniforming structure (170) includes a funnel-shaped insert member (173) that is joined in an 'ㄱ' or 'ㄷ' shape along an edge of the second through hole (151) and narrows downward.

[0056] The insert member (173) is fitted into the second through hole (151) in a 'ㄱ' or 'ㄷ' shape and is formed in a funnel shape that narrows downwards, so that the air itself discharged through the second through hole (151) and the first through hole (141) can be minimized.

[0057] Accordingly, the insert member (173) blocks not only some of the air discharged between the second through hole (151) and the first through hole (141) but also some of the air discharged through the second through hole (151) and the first through hole (141), thereby minimizing the temperature of the cooking plate (140) on the air discharge portion (153) side from becoming lower than the temperature of the cooking plate (140) on the air intake portion (152) side.

[0058] In at least one embodiment of the present invention, the insert members (171 to 173) may be formed of a flexible, elastic, and heat-resistant material, for example, a silicone material. By forming the insert members (171 to 173) of such a flexible, elastic, and heat-resistant material, they can be freely attached and detached from above or below the second through hole (151), thereby providing convenience in cleaning after use.

[0059] In the example illustrated in FIG. 5, a funnel-shaped insertion member (173) is shown that is joined in a 'ㄱ' or 'ㄷ' shape along the edge of the second through hole (151) and narrows downwards. However, this may be formed so that the downwardly inclined portion surrounds the entire edge of the second through hole (151), or may be formed along the edge of the second through hole (151) at least in the longitudinal direction.

[0060] In addition, instead of the funnel-shaped insertion member (173) that is joined in a 'ㄱ' or 'ㄷ' shape along the edge of the second through hole (151) and narrows downwards, in addition to the form that is joined in a 'ㄱ' or 'ㄷ' shape along the edge of the second through hole (151), a funnel-shaped member that is attached and formed along the lower side of the edge of the second through hole (151) at least in the longitudinal direction may be used.

[0061] In at least one embodiment of the present invention, as illustrated in FIG. 6, a first through hole (141) is formed near the center of a cooking plate (140), a second through hole (151) is formed at a position opposite to the first through hole (141) of an air circulation plate (150) and is equal to or larger than the first through hole (141), and a cooking plate temperature uniforming structure (170) includes a wind direction plate (174) located on the upstream side of the lower part of the center portion of the air circulation plate (150) and inclined or bent downward toward the second through hole (151).

[0062] That is, the wind deflector (174) can minimize the air itself discharged through the second through hole (151) and the first through hole (141) by deflecting the air moving to the lower part of the body (110) by the operation of the fan (130) in the direction of arrow F shown in FIG. 6.

[0063] Accordingly, the wind deflector (174) blocks not only some of the air discharged between the second through hole (151) and the first through hole (141) but also some of the air discharged through the second through hole (151) and the first through hole (141), thereby minimizing the temperature of the cooking plate (140) on the air discharge side (153) from becoming lower than the temperature of the cooking plate (140) on the air intake side (152).

[0064] FIG. 7 is a top view and left and right side views of an air circulation plate (150) of an air circulation type electric roaster (100) according to at least one embodiment of the present invention.

[0065] As shown in FIG. 7, the air intake section (152) and the air exhaust section (153) have multiple ventilation holes formed along the length of the main body (110) (i.e., along the length of the fan (130)), which roughly corresponds to the long side length of the fan (130).

[0066] In order to increase the efficiency of air discharge, the conventional air discharge portion (153) is formed in an air circulation plate with a size smaller than that of the air intake portion facing it. This is based on the expectation that reducing the size of the air discharge portion will increase the air discharge pressure, allowing air to be discharged more smoothly.

[0067] However, if the air outlet is made smaller than the air intake when the air flow path inside the air circulation electric roaster is not completely sealed, this will result in lowering the air exhaust efficiency, causing more air to be discharged upward through the through-holes of the cooking plate, which may promote the temperature of the cooking plate to become uneven left and right with respect to the center in the longitudinal direction during cooking.

[0068] In at least one embodiment of the present invention, the size of the air discharge portion (153) is formed to be equal to or larger than the air intake portion (152).

[0069] By forming the size of the air discharge portion (153) to be the same as or larger than the air intake portion (152), the flow path of the discharged air can be secured to be larger, thereby minimizing the decrease in discharge efficiency due to the discharge pressure decreasing toward the air discharge portion (153).

[0070] FIG. 8 is a top perspective view showing the positional relationship of the cooking plate (140), heater (120), and temperature sensor (180) of an air circulation type electric roaster (100) according to at least one embodiment of the present invention.

[0071] In at least one embodiment of the present invention, the air circulation type electric roaster (100) further includes a temperature sensor (180) for measuring the temperature of the cooking plate (140), and the heater (120) is arranged symmetrically left and right with respect to the center line of the first direction of the cooking plate (140).

[0072] The temperature sensor (180) is located on one side of the left and right center of the cooking plate (140) along the center line of the first direction and measures the temperature of the cooking plate (140) at that location.

[0073] FIGS. 9 and 10 are thermal images showing the temperature uniformity effect of an air circulation type electric roaster (100) including a cooking plate temperature uniformity structure (170) according to at least one embodiment of the present invention.

[0074] FIG. 9 shows thermal images in a state where the fan (130) is not operated while heated to about 230 degrees Celsius (a), a state where the fan (130) is operated without a cooking plate temperature equalization structure (170) according to at least one embodiment of the present invention (b), and a state where the fan (130) is operated with a cooking plate temperature equalization structure (170) according to at least one embodiment of the present invention (c).

[0075] In Fig. 9, the left side represents the air discharge unit (153) side and the right side represents the air intake unit (152) side based on the center line in the first direction (vertical direction in the illustrated example).

[0076] As shown in Fig. 9(a), when the fan (130) is not in operation, it can be seen that there is almost no difference in the heat distribution on the left and right with respect to the center line in the first direction (vertical direction in the illustrated example).

[0077] As shown in Fig. 9(b), when the fan (130) is operated without the cooking plate temperature uniforming structure (170) according to at least one embodiment of the present invention, it can be seen that the temperature on the left side, which is the air exhaust part (153) side, is lower than that on the right side, which is the air intake part (152) side.

[0078] This is because the air is sucked in through the air intake (152) by the operation of the fan (130) located on the right side of the air intake (152) and discharged toward the air discharge (153) side, and some of the air discharged between the second through hole (151) and the first through hole (141) and some of the air discharged through the second through hole (151) and the first through hole (141) lowers the temperature of the cooking plate (140) on the left side of the air discharge (153) side.

[0079] As shown in Fig. 9(c), when the cooking plate temperature uniforming structure (170) according to at least one embodiment of the present invention is mounted and the fan (130) is operated, it can be seen that there is almost no difference between the temperature on the left side of the air exhaust part (153) and the temperature on the right side of the air intake part (152), as in Fig. 9(a) where the fan is not operated.

[0080] FIG. 10 shows thermal images in a state where the fan (130) is not operated while heated to about 270 degrees Celsius (a), a state where the fan (130) is operated without a cooking plate temperature equalization structure (170) according to at least one embodiment of the present invention (b), and a state where the fan (130) is operated with a cooking plate temperature equalization structure (170) according to at least one embodiment of the present invention (c).

[0081] As in the example illustrated in FIG. 9, in the example illustrated in FIG. 10, when the fan (130) is operated without the cooking plate temperature equalization structure (170) according to at least one embodiment of the present invention (FIG. 10(b)), the temperature on the left side of the air discharge portion (153) becomes lower than that on the right side of the air intake portion (152), and when the cooking plate temperature equalization structure (170) according to at least one embodiment of the present invention is installed and the fan (130) is operated (FIG. 10(c)), it can be seen that there is almost no difference between the temperature on the left side of the air discharge portion (153) and the temperature on the right side of the air intake portion (152), as in FIG. 10(a) when the fan is not operated.

[0082] Figure 11 is a conceptual diagram showing an example of a cooking plate temperature uniformity structure including left and right independent heaters and temperature sensors.

[0083] In at least one embodiment of the present invention, as illustrated in FIG. 11, an air circulation type electric roaster (100) includes a first temperature sensor (1181) and a second temperature sensor (1182) which are independent on the left and right sides of a center line in a first direction, and a first heater (1121) and a second heater (1122) which are independent on the left and right sides of a center line in the first direction, respectively.

[0084] In at least one embodiment of the present invention, the cooking plate temperature uniformity structure includes a structure that measures a first temperature on a first side and a second temperature on a second side with respect to a center line in a first direction through a first temperature sensor (1181) and a second temperature sensor (1182) during cooking, and independently controls power supplied to a first heater (1121) and a second heater (1122) according to the measured first temperature and second temperature.

[0085] That is, by independently supplying power to the first heater (1121) and the second heater (1122) on the left and right, regardless of whether the fan (130) is in operation, if a difference occurs between the first temperature on the first side and the second temperature on the second side measured by the first temperature sensor (1181) and the second temperature sensor (1182), the temperature distribution of the cooking plate (140) can be maintained uniformly by increasing the power supplied to the heater on the lower side or decreasing the power supplied to the heater on the higher side compared to the set temperature.

[0086] FIG. 12 is a conceptual diagram of a lower heat conduction prevention structure according to at least one embodiment of the present invention.

[0087] In electric roasters, the heat generated from the heater has the main function of heating the upper cooking plate, but the heat generated from the heater and the resulting heat of the cooking plate may be transmitted not only to the upper side but also to the lower side, which may cause the heating efficiency of the cooking plate to decrease.

[0088] In addition, if the heat generated from the heater and the resulting heat from the heated cooking plate are transferred to the lower side, the internal temperature may rise, which may cause damage or malfunction of internal components.

[0089] To solve such a problem, an air circulation type electric roaster according to at least one embodiment of the present invention is provided with an air circulation plate (1250) having a bottom surface that slopes upward from the center toward the outside in a direction perpendicular to the longitudinal direction at least as shown in FIG. 12, and a heat conduction prevention member (131) positioned on a portion of the upper side of the fan (130) so as to be close to or in contact with a portion of the sloped bottom surface of the air circulation plate (1250) when the air circulation plate (1250) is mounted.

[0090] In order to reduce the overall volume of the air circulation type electric roaster, it is necessary to place the air circulation plate as close to the fan as possible. In this case, if the bottom surface of the air circulation plate is formed flat in the horizontal direction, more heat will be transferred to the lower side through the bottom surface of the air circulation plate, which may lower the overall thermal efficiency and cause the internal temperature to rise.

[0091] As illustrated in FIG. 12, the lower heat conduction prevention structure according to at least one embodiment of the present invention is configured with a bottom surface that is inclined so that the center is lowest and the edges become higher in a direction perpendicular to at least the longitudinal direction of the air circulation plate (1250) and a heat conduction prevention member (131) positioned on an upper portion of the fan (130), so as to minimize heat transferred to the lower side through the bottom surface of the air circulation plate.

[0092] In at least one embodiment of the present invention, the heat conduction prevention member (131) may include a silicon or metal member.

[0093] In this way, by reducing the amount of air discharged through the center of the air circulation plate, temperature unevenness on both sides along the length of the cooking plate can be minimized, and the reduction in air discharge through the center can reduce oil diffusion to the periphery, increase thermal efficiency, and thereby achieve energy-saving effects.

[0094] For example, the reduction in oil diffusion to the surroundings can be confirmed by oil droplets splashing to the surroundings through experiments using dry ice or cooking under the same or similar conditions, and while a conventional electric roaster shows a small amount of oil diffusion to the surroundings even when the fan is turned on, in the case of an air circulation electric roaster including a cooking plate temperature equalization structure according to at least one embodiment of the present invention, the effect of significantly reducing oil diffusion to the surroundings can be confirmed when the fan is turned on.

[0095] The increase in thermal efficiency can be confirmed by the increase in the cooking plate temperature, and it has been confirmed through experiments that the same amount of heat can be secured with a temperature setting approximately 10 degrees lower than the conventional structure.

[0096] As described above, according to at least one embodiment of the present invention, a cooking plate temperature uniformity structure capable of minimizing temperature unevenness of the cooking plate during cooking can be provided in an air circulation type electric roaster.

[0097] In addition, according to at least one embodiment of the present invention, an air circulation type electric roaster including a cooking plate temperature equalization structure capable of minimizing unevenness in temperature of the cooking plate during cooking can be provided.

[0098] While the present invention has been described using several examples, these examples are illustrative and not limiting. As such, those skilled in the art will appreciate that various changes and modifications can be made in accordance with the doctrine of equivalents without departing from the spirit of the invention and the scope of the claims.

[0099] The present invention provides a cooking plate temperature uniformity structure that can minimize unevenness of the cooking plate temperature during cooking as well as smoke removal in an air circulation electric roaster, and thus can be applied to home appliance fields including electric grills.

Claims

1. Body; A heater for generating heat; A fan disposed inside the body along the first direction of the body; A cooking plate comprising at least one first through hole and heated by heat from the heater; An air circulation plate comprising a first side wall having an air intake portion formed therein for drawing air from the upper portion of the cooking plate toward the body, a second side wall having an air exhaust portion formed therein for discharging air passing through the interior of the body toward the upper portion of the cooking plate, and a bottom including at least one second through hole; and A cooking plate temperature uniformity structure including an insert member detachably mounted on an end of the air circulation plate on the side of the second through hole to prevent air flowing through the lower side of the air circulation plate from flowing to the upper part of the air discharge portion side of the cooking plate through the second through hole due to the operation of the fan during cooking. Equipped with, Air circulation electric roaster.

2. In paragraph 1, The above first through hole is formed near the center of the cooking plate, The second through hole is formed at a position opposite to the first through hole of the air circulation plate and has a size equal to or larger than the first through hole. The above cooking plate temperature uniformity structure includes the insert member configured to surround the first through hole by being coupled to the end of the second through hole of the air circulation plate along the edge of the second through hole. Air circulation electric roaster.

3. In paragraph 1, The above first through hole is formed near the center of the cooking plate, The second through hole is formed at a position opposite to the first through hole of the air circulation plate and has a size equal to or larger than the first through hole. The above cooking plate temperature uniformity structure includes the insert member having a funnel shape that is narrowed downward and is coupled to the end of the second through hole of the air circulation plate along the edge of the second through hole. Air circulation electric roaster.

4. In paragraph 1, The above first through hole is formed near the center of the cooking plate, The second through hole is formed at a position opposite to the first through hole of the air circulation plate and has a size equal to or larger than the first through hole. The above cooking plate temperature uniforming structure includes the funnel-shaped insert member attached so as to narrow downward along the lower side of the edge of the second through hole in at least the first direction. Air circulation electric roaster.

5. In any one of paragraphs 2 to 4, The above cooking plate temperature uniformity structure includes a silicone material. Air circulation electric roaster.

6. In paragraph 1, The above first through hole is formed near the center of the cooking plate, The second through hole is formed at a position opposite to the first through hole of the air circulation plate and has a size equal to or larger than the first through hole. The above cooking plate temperature uniformity structure includes a deflection plate located at the lower portion of the air circulation plate and inclined or curved downward toward the center of the cooking plate. Air circulation electric roaster.

7. In paragraph 1, The above air discharge unit is formed to have a size equal to or larger than the air intake unit. Air circulation electric roaster.

8. In paragraph 1, A temperature sensor is further provided to measure the temperature of the above cooking plate, The above heater is arranged symmetrically left and right based on the center line of the first direction of the above cooking plate. Air circulation electric roaster.

9. In paragraph 8, The above temperature sensor includes a first temperature sensor and a second temperature sensor, which are independent on the left and right sides of the center line in the first direction, respectively, The above heater includes a first heater and a second heater, which are independent on the left and right sides of the center line in the first direction, respectively, The above cooking plate temperature uniformity structure includes a structure that measures a first temperature on the first side and a second temperature on the second side based on the center line in the first direction through the first temperature sensor and the second temperature sensor during cooking, and independently controls the power supplied to the first heater and the second heater according to the measured first temperature and second temperature. Air circulation electric roaster.

10. In paragraph 1, The above air circulation plate includes a bottom surface that slopes upward from the center toward the outside in a direction at least perpendicular to the first direction, The fan includes a heat conduction preventing member formed to be close to or in contact with a portion of the inclined bottom surface of the air circulation plate on the upper portion. Air circulation electric roaster.

Images