FR2707857A1 - Cooking vessel. - Google Patents

Abstract

Disclosed is a cooking vessel with a circular flat bottom (1a), wherein the relationship between the alpha ratio of the diameter of the inner surface of the side wall (1b) to the diameter of the bottom (1a) and the height H measured from the bottom, is defined as shown below: (CF DRAWING IN BOPI)

Description

The present invention relates, in a manner

  generally, cooking vessels and, more particularly, a container for cooking noodles or other foods with water. Such a cooking vessel usually has a wide, flat bottom and a cylindrical side wall that extends continuously therefrom. The side wall has a handle that extends from its part

outer superior.

  However, when noodles or other foods, such as soup, are cooked in a cooking vessel of this configuration, the boiling water or soup boils violently to pass over the top edge. of the cooking vessel. In this case, the overflowing water or soup may extinguish the fire of the gas stove or similar appliance used to heat the

  cooking vessel, which is very dangerous.

  Therefore, when noodles or other foods are cooked in this cooking vessel, the stove fire must be adjusted or water added frequently.

  to prevent boiling water or soup from overflowing.

  Figures 6 and 7 show a cooking vessel that has been proposed by the present applicant to solve the above problem, and described in the model application

of Japanese utility H3-10818.

  As can be seen in these figures, the cooking vessel N is such that its bottom 11 has a very small surface, while its side wall 12 flares towards its open upper part, that is its side wall 12 has a configuration having an arcuate sectional profile, the inner diameter of which will progressively increase towards the upper part. Reference numeral 13 denotes handles, and reference numeral 14 designates

a gas stove.

  In the cooking vessel provided with this structure in which the bottom 11 has a small surface, the boiling water or soup is circulated to the extent that it is repeatedly brought up and down in an area above the bottom 11,

  circulation which is hereinafter called first circulation.

  At the same time, the water or soup that is boiled by being heated by the inner surface of the sidewall 12 is circulated by being repeatedly fed up and down along the inner surface of the arcuate sidewall 12, as indicated by the arrows in FIG. 7,

  circulation which is hereinafter called second circulation.

  Since the boiling water or soup is circulated or convected above the bottom 11 and along the inner surface of the sidewall 12, it can not pass over the edge.

top of the container.

  However, although the cooking vessel shown in Figures 6 and 7 is designed so that its bottom 11 has a very small surface and its side wall 12 has a configuration with an arcuate section profile, whose inner diameter is going to gradually increasing towards the upper part, he still poses the

following problems.

  On the one hand, if the diameter of the upper edge of the side wall 12 exceeds 2.1 times the diameter of the bottom 11, although it is muddy, the boiling water or soup boils less, and it is therefore difficult to form a thermally insulating bubble layer. This is probably due to the fact that the first and second flows indicated above are carried out in a regular manner without substantially interfering with each other. In this case, therefore, heat dissipation from the boiling water or soup can not be effectively suppressed.

decreases the boiling effect.

  On the other hand, if the diameter of the upper edge of the side wall 12 is less than 1.8 times the diameter of the bottom 11, the boiling water or soup boils very intensively, so that overflowing. This is considered to be due to the fact that the first and second flows interfere with each other more than is necessary. The present invention has been conceived in light of the foregoing prior art and is therefore intended to provide a cooking vessel capable of appropriately promoting the bubbling of water or water.

  boiling soup while avoiding an overflow of that-

this.

  According to the present invention, there is provided a cooking vessel provided with a circular flat bottom in which the relationship between the ratio of the diameter of the inner surface of its side wall to the diameter of its bottom and the height H measured from from the bottom, is defined as shown below:

Table 1

H (enmm) a

0 1

1,260 to 1,300

1,430 to 1,480

30 1.550 to 1.620

1,640 to 1,720

1,720 to 1,800

1,780 to 1,870

1.840 to 1.930

80 1.890 to 1.990

  The lower limit of aa has been defined as shown in Table 1, because if the value of a is below the lower limit, the boiling water or soup boils less, making it difficult to form a insulating bubble layer thermally sufficient. Therefore, the dissipation of heat from boiling water or soup can not be suppressed in an efficient manner, and the boiling effect is reduced accordingly. It is believed that the formation of the thermally insulating bubble layer is made difficult by the fact that the circulation of the boiling water or soup above the bottom of the cooking vessel, i.e. the first circulation , and the circulation along the inner surface of the side wall, i.e. the second circulation, is carried out in a regular manner without interfering

substantially with each other.

  The upper limit of a has been defined as shown in Table 1 because if the value of a exceeds the upper limit, the boiling water or soup will boil very violently and may overflow. It is thought that this very violent bubbling is due to a considerable interference of the first and second circulation between them. Since, in accordance with the present invention, the relationship between a and H is defined as shown in Table 1, not only is the bubbling of boiling water or soup favored, but, in particular, in addition, water or boiling soup can not overflow. This is due, we believe, to interference

  between the first and second flows.

  The foregoing as well as other objects, features and advantages of the present invention will become more apparent.

  clearly on reading the following detailed description

  of a preferred embodiment, given by way of non-limiting example with reference to the accompanying drawings in which: Figure 1 is a side view of the preferred embodiment of the cooking vessel of the present invention; Figure 2 is a sectional view of the cooking vessel of Figure 1; Fig. 3 is a sectional view for explaining the operation of the cooking vessel of Fig. 1; Figure 4 is a sectional view of an alternative of the preferred embodiment of the cooking vessel of the invention; Fig. 5 is a graph showing the relationship between a height H and a diameter ratio of cooking vessels according to the preferred embodiment and cooking vessels taken as comparative examples; Figure 6 is a side view of a cooking vessel of the prior art; and Fig. 7 is a sectional view for explaining the

  operation of the cooking vessel of Figure 6.

  A cooking vessel having a configuration like that illustrated in Figures 1 and 2 was achieved by forming a cooking vessel body 1 by stamping a thin stainless steel sheet and mounting handles 2 on the Container body 1. This cooking vessel has a circular flat bottom. His

  dimensions are defined as shown in Table 2.

  In the same way, a medium-sized cooking vessel and a small cooking vessel having the configuration visible in FIGS. 1 and 2 have been made to the dimensions respectively indicated in FIG.

Tables 3 and 4.

  Figure 2 shows a sectional view taken along a vertical plane passing through the center line of the cooking vessel. Assuming that the cooking vessel is cut along a plane parallel to the bottom la, a circle having a diameter R is then defined. The ratio of this diameter and that of the bottom is called a "ratio of diameters" which is defined according to the height H of this

circle from the bottom la.

  Figure 5 is a graph showing the relationship between

  the height H and the ratio of diameters in Tables 2 to 4.

  Curves A to C represent the relationship between H and small, medium and large size cookware containers of the preferred embodiment. Curves D and E represent the relationship between H and a of a small and large cooking vessel of a comparative example. Table 2 (Large container) Height H (in mm) Diameter R (in mm) to 0 (at the bottom) 150.18 1

192.73 1.283

20 218.72 1.456

237.12 1.578

252.02 1.678

264.36 1.760

274.95 1.830

70,284.07 1.891

  (at the top edge) 291.75 1,942 Table 3 (Medium size container) Height H (in mm) Diameter R (in mm) to 0 (at the bottom) 135, 80 1

175.09 1.289

200.06 1.473

218.19 1.606

232.13 1.709

50,243.40 1,792

252.86 1.862

260.93 1,921

  (at the top edge) 268,27 1,975 Table 4 (Small container) Height H (in mm) Diameter R (in mm) to 0 (at the bottom) 127,65 1

162.98 1.276

184.48 1.445

200.00 1.566

211.84 1.659

50,221.47 1,734

229.53 1.798

  (at the upper edge) 237.31 1.859 Then, as shown in FIG. 3, each cooking vessel containing water was heated on a gas stove 5. The water was poured to a height 55 mm in large and medium sized cookware and up to a height of 50 mm in

small cooking.

  When the water started to boil, two handfuls of fine dry noodles were thrown into each of the large and medium sized cooking vessels, and a single handful of fine dry noodles into the small cooking vessel, noodles that it was allowed to cook for about 10 minutes. Once the water has started to

  to boil, she continued to keep her boiling.

  At this point, the boiling water bubbled and rose to the vicinity of the upper edge of each of the

  cooking vessels but without overflowing.

  It is believed that the boiling water did not overflow for the following reason. When the water is boiling, as illustrated in Figure 3, a circulation or convection 3 of boiling water above the bottom of the cooking vessel and a circulation or convection 4 of boiling water along the inner surface of the side wall 1b of the cooking vessel are created. In the case of the embodiment of the intervention however, it is believed that the two circulations suitably interfere with one another so that a bubbling layer develops to a predetermined thickness without however going to the -of the. Comparative Example A large cooking vessel having an angle of inclination of its side wall 1b less than that of the large cooking vessel of the embodiment of the invention (Table 2) and a small cooking vessel having an angle of inclination of its side wall lb greater than that of the small cooking vessel of the embodiment (Table 4) were carried out according to the same method as used for the embodiment of the invention. As in the embodiment, the large and small cooking vessels each had a circular flat bottom. Their dimensions have been defined as shown in Tables 5 and 6. The relation between the height H and the ratio of diameters of each of the Tables and 6 is represented by a curve in broken lines.

in Figure 5.

  Table 5 Height H (in mm) Diameter R (in mmn) to 0 (at the bottom) 150.18 1

10,195.98 1,305

225.27 1,500

246.60 1.642

262.97 1.751

277.23 1.846

60,288.65 1,922

298.71 1,989

  (at the upper edge) 361.19 2,410

Table 6

  Height H (in mm) Diameter R (in mm) to 0 (at the bottom) 127.65 1

160.83 1.260

182.79 1.432

196.96 1.543

206.79 1.620

50,215.58 1,690

223.13 1.748

  (at the top edge) 229,13 1,795 Then each of these large and small cooking containers containing water was heated on the cooker 5. The water was poured up to a height of 55 mm in the large cooking vessel, and up to a height of 50 mm in the container of

small cooking.

  As in the embodiment of the invention, when the water began to boil, two handfuls of fine dry noodles were thrown into the large cooking vessel and a handful of thin dry noodles into the cooking vessel respectively. small, after which, it was allowed to cook for about 10 mm. Once the water started to boil, she continued to keep her

boiling condition.

  At this point, it was found that the boiling water in the large cooking vessel was bubbling less and not overflowing. This is thought to be due to the fact that the circulations 3 and 4 of the boiling water of FIG. 3 were regular and did not interfere substantially with

not between them.

  In contrast, the boiling water in the small cooking vessel was bubbling violently and overflowing slightly. This is thought to be due to interference

  important circulation 3 and 4 between them.

  According to a variant of the preferred embodiment of the present invention illustrated in Figure 4, each cooking vessel may comprise an outer rim 6 secured to its upper edge. This edge 6

  can, in this case, serve as a support for a lid.

  From the above description, we can go

  that with the cooking vessel of the above configuration according to the present invention, it is possible to promote the bubbling of the boiling water or soup appropriately to increase

  the boiling effect while avoiding the overflow of

this.

  Although the previous description was about a

  preferred embodiment of the present invention, it is understood that this is not limited to the particular examples described and illustrated herein, and those skilled in the art will readily understand that it is possible to make many variants and modifications without going out

of the scope of the invention.

Claims (1)

CLAIMS Cooking vessel provided with a circular flat bottom (1a), characterized in that the relationship between the ratio of the diameter of the inner surface of the side wall (1b) to the diameter of the bottom (1a) and the height H measured from the bottom, is defined as follows: H (in mm) a 0 1 1,260 to 1,300 1,430 to 1,480 1,550 to 1,620 40 1.640 to 1.720 1,720 to 1,800 1,780 to 1,870 1.840 to 1.930 1.890 to 1.990