| 摘要 |
A system for blowing heated air flows from behind a heating chamber has tended to induce non-uniform burning of cooked foods and has involved long cooking times. There is provided a structure including upper blow-off ports, lower blow-off ports and blow-in ports which are placed in side surfaces of a heating chamber in left and right sides of the heating chamber, in order to circulate heat within the heating chamber, which realizes a system for heating through circulations of heated air flows from left and right sides of the heating chamber, thereby enabling reduction of cooking times.
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