WO2004049879A1

WO2004049879A1 - Cooking net

Info

Publication number: WO2004049879A1
Application number: PCT/JP2003/015451
Authority: WO
Inventors: Masaaki Takita; Masayuki Tsujimura
Original assignee: Takita Research & Development Co., Ltd.
Priority date: 2002-12-03
Filing date: 2003-12-03
Publication date: 2004-06-17
Also published as: AU2003289128A1

Abstract

A cooking net (10) capable of preventing smoke emission from being produced by the burning of meat juice and oil content adhered thereto without obstructing heating necessary for cooking foodstuffs such as fish and meat and also facilitating cleaning after the cooking. The cooking net (10) supports heated materials such as the fish and meat cooked by heating, and comprises, for example, hollow pipe-like vertical line parts (16, 18) as support parts allowed to abut on the heated materials and supporting the heated materials. Air is fed from the inlet ports (16A, 18A) of the vertical line parts (16, 18) into the vertical line parts (16, 18) and discharged from the outlet ports (16B, 18B) of the vertical line parts (16, 18). Thus the vertical line parts (16, 18) can be cooled.

Description

Description Cooking net Technical field

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking net, and more particularly, to a cooking net used for baking and cooking fish, meat, other foods, and the like, which receives an object to be heated and cooked. Background art

Conventionally, when grilling ingredients such as grilled fish and grilled meat dishes, a cooking net made of iron wire is often used, for example. When fish and meat are placed on the grill and grilled, the temperature of the grill rises above that of fish and meat. It burns and produces smoke. In addition, since the temperature of the cooking net raises the contamination of the gravy and oil on the cooking net, it becomes extremely difficult to wash after cooking. Furthermore, since fish and meat adhere to the cooking net due to a rise in the temperature of the cooking net, it is difficult to repeat fish and meat on the cooking net.

On the other hand, the prior art includes, for example, Japanese Utility Model Publication No. Hei 4-26803 (page 2, column 3, page 3, column 6, page 4, column 7, FIG. 1, FIG. 2). As shown in), some steel nets close to the heat source are cooled by a cooling device. According to this conventional technique, even if radiant heat and convective heat are used, the temperature distribution of the entire iron plate net can be made uniform. In this case, a uniform temperature is set to a level that does not emit smoke, so that smoke is not emitted when cooking is performed at any position on the iron plate net.

However, in the conventional technology described in the above publication, fish, meat, etc. The object to be cooked and the iron plate net are simultaneously cooled by the cooling device. In this case, the food is cooled to a temperature that prevents smoke from the gravy and oil attached to the grid iron, so that depending on the food, sufficient heat can be applied to the food to cook. It can be difficult.

Therefore, a main object of the present invention is to prevent the smoke generated by burning of attached meat juice and oil etc. without facilitating the heating required for cooking foods such as fish and meat, and to facilitate washing after cooking. It is to provide a cooking net. Disclosure of the invention

The present invention according to claim 1 is a cooking net for receiving an object to be heated which is to be heated and cooked, the cooking net including a support portion abutting on the object to be heated and supporting the object to be heated, A cooking net characterized in that the supporting part can be cooled by flowing air inside.

The invention according to claim 2 is the invention according to claim 1, wherein an adhesion preventing layer that prevents an object to be heated from adhering is formed on the support portion. It is a net.

A third aspect of the present invention is the cooking net according to the first or the second aspect of the invention, wherein the support portion is formed in a hollow pipe shape.

In the cooking net according to the first aspect of the present invention, since the support portion itself can be directly cooled by flowing air into the support portion, the temperature rise of the support portion can be suppressed. Therefore, it is possible to suppress the temperature of the supporting portion to a temperature at which smoke is not generated even if meat juice, oil, or the like from the heated object such as fish or meat adheres to the supporting portion. In addition, by suppressing the temperature of the support portion, it is possible to prevent fish, meat, and the like to be heated from sticking to the support portion, to facilitate the reversal of the heated object on the cooking net, and to facilitate cooking. of Cleaning after use is also simple.

In the cooking net of the present invention according to claim 2, the adhesion preventing layer formed on the supporting portion allows the fish, meat, or the like to be heated to be baked on the supporting portion more than the effect of the cooking net according to claim 1. prevent. Therefore, the object to be heated can be more easily inverted and cooked more easily than the cooking net according to claim 1, and the cooking net after use can be easily washed.

In the cooking net according to the third aspect of the present invention, since the support is formed in a hollow pipe shape, the support is cooled more effectively.

The above and other objects, features and advantages of the present invention will become more apparent from the following detailed description of embodiments of the present invention with reference to the drawings. BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a perspective view showing one embodiment of the present invention.

FIG. 2 is a perspective view showing another embodiment of the present invention. BEST MODE FOR CARRYING OUT THE INVENTION

FIG. 1 is a perspective view showing one embodiment of the present invention. The cooking net 10 according to the embodiment of FIG. 1 includes a frame 12 made of, for example, a metal and having a circular shape in plan view. On the upper side of the frame 12, a plurality of horizontal members 14, 14,..., 14 made of metal such as wire are arranged from one end to the other end of the peripheral edge of the frame 12. The plurality of horizontal members 14 are arranged in parallel at a predetermined interval from each other. Each of the plurality of horizontal members 14 is fixed to the peripheral edge of the frame 12 by welding or brazing or the like at its longitudinal end.

The upper side of the frame 12 is in contact with a heated object such as fish and meat, For example, two longitudinal members 16 and 18 are provided as supporting portions for supporting the heated object. The two vertical strip members 16 and 18 are arranged in a direction that intersects a plurality of horizontal strip members 14 at a substantially right angle in a plan view. Each of the two longitudinal members 16 and 18 is formed, for example, of a metal material into a hollow pipe shape.

On the other hand, the longitudinal member 16 has a plurality of linear portions 16 a, 16 a-· ·, 16 a arranged at a predetermined interval, and the linear portions 16 a in the longitudinal direction. Including a U-shaped bent portion 16 b, 16 b, 16 b, and 16 b that connect the ends continuously, the plurality of linear portions 16 a and the bent portion 16 b , Formed integrally. Similarly, the other longitudinal member 18 has a plurality of linear portions 18a, 18a-18, 18a arranged at predetermined intervals, and the length of the linear portions 18a. , Including a U-shaped bent portion 18 b, 18 b-· ·, 18 b, and a plurality of straight portions 18 a and bent portions 18. b is formed integrally.

One of the vertical members 16 is disposed on the horizontal member 14 in one area where the frame 12 is bisected at the center thereof, and the other vertical member 18 is formed by dividing the frame 12 at the center thereof. It is arranged on the horizontal member 14 in the other area. The vertical strip members 16 and 18 and the plurality of horizontal strip members 14, 14, 14,..., 14 are fixed at their abutting ends by welding or brazing. In this case, the two vertical members 16 and 18 are supported on the upper side of the frame 12 by a plurality of horizontal members 14, 14,..., 14.

The two longitudinal members 16 and 18 have supply ports 16 A and 18 A at one end in the longitudinal direction, respectively, and discharge ports 16 B and 18 B at the other end in the longitudinal direction. With 18 B. Compressed air is fed into the two longitudinal members 16 and 18 from their supply ports 16A and 18A, respectively. The air supplied from the supply ports 16 A and 18 A is discharged from the discharge port 16 B And from 18 B. The compressed air is appropriately supplied from an air supply source (not shown) built in a controller such as a stove.

In the cooking net 10 of the embodiment shown in FIG. 1, it is possible to cool the vertical members 16 and 18 by allowing air to flow through the two vertical members 16 and 18. Become. Further, when the vertical members 16 and 18 are cooled, the plurality of horizontal members 14, 14, 14, 14, 14, 14, 14, 14, 14, 14, 14, 14, 14, 15, 16 are fixed by heat conduction. 14 is also cooled. In this case, the cooling temperature of the vertical members 16, 18 and the multiple horizontal members 14 is adjusted by appropriately adjusting the amount and speed of the air passing through the vertical members 16 and 18. It is also possible to do.

As described above, in the cooking net 10 according to the present embodiment, the two vertical members 16 and 18 supporting the object to be heated and the plurality of horizontal members supporting the vertical members 16 and 18 are provided. The temperature rise of the strip members 14 can be suppressed. Therefore, even if meat juice, oil, etc. from the heated object such as fish or meat adhere to the vertical members 16 and 18 and the multiple horizontal members 14, the temperature at which the adhering matter burns and does not generate smoke is generated. The temperature of the vertical members 16, 18 and the plurality of horizontal members 14 can be suppressed. That is, the temperature of the vertical members 16, 18 and the plurality of horizontal members 14 of the cooking net 10 can be reduced. By suppressing the heating object, fish, meat, and the like, which are the objects to be heated, are prevented from burning on the cooking net 10, the object to be heated on the cooking net 10 is easily inverted, and cooking is facilitated. Cleaning after use can also be simplified.

Further, in the embodiment shown in FIG. 1, in order to prevent meat juice, oil, and the like coming out of the object to be heated from adhering to the preparation net 10, the vertical members 16 and 18 and a plurality of horizontal members 14 are provided. It is preferable to form an adhesion preventing layer (not shown) made of a coating film of, for example, a fluororesin on the outer peripheral surface of the metal. The anti-adhesion layer is a vertical member It is formed so as not to block the supply b 16 and 18 A of 16 and 18 and the outlets 16 B and 18 B.

In this case, the object to be heated is prevented from sticking to the cooking net 10 by the adhesion preventing layer, so that the object to be heated can be more easily inverted and cooked, and the cooking net 10 after use can be obtained. Can be easily cleaned.

In the embodiment of FIG. 1 described above, the frame 12 is formed, for example, as a circular frame having a circular shape in plan view, but is not limited thereto. For example, as shown in FIG. For example, it is formed in a rectangular frame in a plan view, or in an elliptical shape, a rectangular shape, or another shape, and accordingly, the arrangement and length of a plurality of horizontal and vertical members 14 and 18 are adjusted. May be set. It goes without saying that the cooking net 10 according to the embodiment of FIG. 2 also has the same functions and effects as the embodiment of FIG.

Further, the cooking net 10 according to the present invention may be formed by weaving a plurality of the horizontal strip members 14 and the vertical strip members 16 and 18 like a normal wire net, for example. In this case, it is not necessary to fix the plurality of horizontal members 14 and the vertical members 16 and 18 by welding or brazing.

Further, if the vertical members 16 and 18 are formed into a thick hollow pipe having sufficient strength, the vertical members 16 and 18 can be supported on the frame 12 by a plurality of horizontal members 14. Instead, it is also possible to form a grid-like cooking net 10 using only the vertical strip members 16 and 18. Industrial applicability

As described above, according to the present invention, it is possible to prevent smoke caused by burning of attached meat juice, oil, etc. without hindering heating required for cooking of ingredients such as fish and meat, and to facilitate washing after cooking. A cooking net is obtained.

Claims

The scope of the claims

1. A cooking net for receiving an object to be heated,

The cooking net includes a support portion that is in contact with the object to be heated and supports the object to be heated, and the support portion can be cooled by flowing air into the support portion. Characterized by the cooking net.

2. The cooking net according to claim 1, wherein an adhesion preventing layer for preventing the object to be heated from adhering is formed on the supporting portion.

3. The cooking net according to claim 1, wherein the support is formed in a hollow pipe shape.