| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To reduce the degradation of cooking performance by reducing oily smoke amount generated in a cooking chamber, to prevent a kitchen from being fully filled with oily smoke, and to reduce the stain due to a sticking of oily smoke to a wall face of a kitchen. <P>SOLUTION: Air passing through a receiving tray cooling path 16 is discharged outside a cooker after passing an oily smoke amount reducing means 10, the bottom face of a receiving tray 7 is cooled by the air of the outside of the cooker 1, the oily smoke U coming into the receiving tray cooling path 16 also passes through the oily smoke amount reducing means 10, so that the oily smoke U is discharged outside the cooker 1 while the amount of oily smoke is reduced to and below a predetermined amount. <P>COPYRIGHT: (C)2008,JPO&INPIT</p> |
