JP2000005081A - Cooking pot - Google Patents

Abstract

PROBLEM TO BE SOLVED: To aggressively obtain height difference in the temp. of oil or the like in a pot main body and also to nearly surely prevent an oil spatter or the like in spite of a structure where a heating means is arranged outside of the pot main body storing oil or the like. SOLUTION: Height difference is obtained in the base plate 29 of the pot main body 23 and the higher part of the plate 29 is made to be plate to be heated 29a heated by a heater 33. Then, a part lower than the base plate to be heated 29a inside the pot main body 23 is made to be a low temp. keeping part 37d, a guard member 41 being a container shape is arranged in the upper part of the base plate to be heated 29a so as to have a convection area 43 with the plate 29a and a heat discharge cylinder 39 which is brought into contact with air on its inner peripheral surface is disposed in the low temp. keeping part 37d. Therefore, though the heater is arranged outside the pot main body in the structure, the low temp. keeping part is not directly heated by the heating means and also the convection of heated oil is rarely pass so that low temp. is normally kept. Thus, settled moisture or the like here is nearly surely prevented from causing a phreatic explosion.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking pot, and more particularly to a cooking pot in which the temperature of stored cooking oil or hot water (hereinafter referred to as "oil") is positively divided into a high temperature range and a low temperature range. It relates to a type of cooking pot.

[0002]

2. Description of the Related Art One type of cooking pot used for making ingredients such as tempura, fry, and blanching, in which the temperature of the stored oil, etc., is positively divided into a high temperature range and a low temperature range. There are things. This type of cooking pot is mainly used by customers to prepare food while eating at a customer's seat in a restaurant, and is often used in fried food restaurants called "kushiage" or the like.

FIG. 6 shows an example 1 of a conventional cooking pot having such a structure. In the figure, reference numeral 3 denotes a pot main body, and a heater 5 having a cylindrical outer shape is passed through the pot main body 3 at a position slightly lower than the middle in the height direction, and the pot main body 3 is approximately eight minutes. When the oil 7 is stored, the heater 5 is located at about the middle of the depth of the oil 7.

Accordingly, the oil 7 stored in the pot body 3 is heated by the heater 5, and in this case, in the region from the side to the upper side of the heater 5, the oil 7 is well heated by the convection indicated by the arrow in the figure, and especially around the liquid surface. , The region below the heater 5 is heated only to a considerably lower temperature than the region above. For example, when the temperature around the liquid surface of the oil 7 becomes about 170 ° C., the temperature in the area below the heater 5 rises only from about 50 ° C. to about 80 ° C.

[0005] In order for the temperature distribution of the oil 7 to be like this,
Even if the moisture or scum of the foodstuffs to be fried accumulates at the bottom of the pot body 3, it hardly floats or boils to cause a steam explosion. Therefore, even if a customer or the like sits around the cooking pot 1, the danger of the overheated oil splashing and causing burns is considerably prevented.

[0006]

However, in this cooking pot 1, a heater 5 is provided in the pot body 3 as a means for positively creating a temperature difference between the upper and lower portions of the oil 7 in the pot body 3.
Since the configuration in which the heater 5 is arranged is adopted, the types of the heater 5 are limited, and the replacement of the oil 7 and the cleaning of the pot body 3 are very troublesome. That is,
The heater 5 is actually limited to an electromagnetic heater because it needs to be able to be safely disposed in the oil 7.

A heater 5 passes through the pot body 3, and there are cords for connecting the heater 5 to a power source. Therefore, when the cooking pot 1 is mounted on a table, the pot body 3 is not connected to the power source. Removing it can be quite annoying and changing the oil frequently can be tedious. This cooking pot 1
In the above, an oil drain cock 9 is provided at the bottom of the pot body 3 so that oil can be drained through the cock 9, but the oil drain cock 9 is the deepest in the enclosed space of the table. Since it is located in a place, it is a very time-consuming operation compared to a method of removing the pot body 3 to change or clean oil.

[0008] The present invention has been made in view of the above-mentioned conventional problems. Even if the heating means is arranged outside the pot body in which oil or the like is stored, oil or the like in the pot body may be disposed. It is an object of the present invention to provide a cooking pot capable of positively giving a difference in temperature to a temperature, and substantially surely preventing oil splashing or the like.

[0009]

In order to achieve this object, a cooking pot according to the present invention is provided with a height difference on a bottom plate of a pot body in which oil or the like is stored, and a high portion of the bottom plate is heated by heating means. By making the plate to be heated, a portion of the pot body lower than the plate to be heated becomes a low-temperature holding portion, and a space is provided between the plate to be heated and a position facing the plate to be heated when viewed from above. It is provided with a guard member provided to be left.

[0010] In such a cooking pot, the low-temperature holding section is not only directly heated by the heating means, but also hardly allows convection of the oil or the like heated by the heating means, so that the low-temperature holding section always holds the low temperature. Will do. Also, since the space above the heated plate is covered by the guard member,
The part where the ingredients are fried is limited to the space above the low-temperature holding part. For this reason, there is almost no accumulation of moisture or scum of foodstuffs on the plate to be heated, and accumulation of such moisture or the like is mainly limited to the low-temperature holding section.

Therefore, according to the present invention, while having a structure in which the heating means is arranged outside the pot body in which oil and the like are stored,
A low-temperature holding section for keeping the temperature of oil etc. in the pot body low can be made positively, and it is almost certain to prevent water and scum from foods from being heated and causing steam explosion. Can be. And since a heating means is arrange | positioned outside a pot main body, a pot can be easily removed from a table etc. without almost asking the kind of a heating means, and thereby, exchange of oil, cleaning of a pot main body, etc. Can be done easily.

According to a second aspect of the present invention, in the cooking pot of the first aspect, the guard member is formed in a container shape which is housed in the pot body and has an open upper surface. With this configuration, at least the lower portion of the guard member is indirectly heated by being immersed in heated oil or the like, so that the cooked food is kept warm by placing cooked food in the guard. It can be performed.

According to a third aspect of the present invention, there is provided a pot body in which oil or the like is stored, and a heated chamber which is heated by heating means and communicates with the inside of the pot body from the side. Is provided at a position at least above the lower end of the pot body, so that a portion of the inside of the pot body below the communication port serves as a low-temperature holding portion.

[0014] Even in this cooking pot, the low-temperature holding section is not only directly heated by the heating means, but also hardly allows the convection of the oil or the like heated by the heating means to pass therethrough. become. In addition, since the heated room protrudes from the pot body to the side, there is almost no accumulation of moisture or debris of the food in the heated room, and the accumulation of such water and the like is mainly limited to the low-temperature holding portion of the pot body. Can be Therefore, while having a structure in which the heating means is arranged outside the pot body in which the oil and the like are stored, a low-temperature holding unit for keeping the temperature of the oil and the like in the pot body at a low temperature can be positively made, and the food can be used. It is possible to almost certainly prevent the generated water, scum, etc. from being heated and causing a steam explosion. And since a heating means is arrange | positioned outside a pot main body, a pot can be easily removed from a table etc. without almost asking the kind of a heating means, and thereby, exchange of oil, cleaning of a pot main body, etc. Can be done easily.

According to a fourth aspect of the present invention, in any one of the cooking pots according to the first to third aspects, a heat radiating portion is provided in the low temperature holding portion. According to a fifth aspect of the present invention, in the cooking pot of the fourth aspect, the heat radiating portion is a heat radiating cylinder whose inner peripheral surface is in contact with outside air. Therefore, the temperature of the low-temperature holding unit can be more reliably maintained at a low temperature, and the radiator cylinder serves as a kind of raised bottom, so that the volume of the pan body can be reduced by the volume of the radiator. Less is needed.

According to a sixth aspect of the present invention, there is provided the cooking pot according to any one of the first to fifth aspects, wherein an inner basket is provided so as to be removably accommodated in a space above the low-temperature holding portion in the pot body. It is. In this way, cooking of fried foods etc. is necessary only in the inner basket, so even if foods or chopsticks are accidentally dropped into the pot body, it is received by the inner basket and it is placed on the heated plate. And falling into a heated room can be prevented reliably.

[0017]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a cooking pot according to the present invention will be described with reference to each embodiment shown in the drawings. FIGS. 1 and 2 show a cooking pot 21 according to a first embodiment of the present invention.
It shows. Reference numeral 23 denotes a pot body in which cooking oil such as tempura oil is stored. The pot body 23 basically has a box shape that is long in the left-right direction with the entire upper surface open, and has an outer flange 25 extending along the opening edge thereof. The outer flange 25 is formed on the table 27. The cooking pot 2 is seated on the opening edge of the mounting hole 27a.
1 is mounted on the table 27 in a fitted state.

The bottom plate 29 of the pot body 23 is bent so that there is a height difference. That is, the bottom plate 29 is bent such that the heated bottom plate 29a, which is an intermediate portion in the left-right direction, is at a higher position than the non-heated bottom plate 29b, which is a portion on both sides thereof. In other words, the intermediate heated bottom plate 29a has a raised bottom shape. Therefore, the inside of the pot main body 23 is deep at both left and right end portions and relatively shallow at an intermediate portion, and a notched heater arrangement space 31 is formed below the heated bottom plate 29a.

A heater mounting table (not shown) is provided below the hole 27a of the table 27, and a heater 33 is mounted on the heater mounting table. The heater 33 is of an electromagnetic induction type. When the cooking pot 21 is mounted on the table 27, the heater 33 is relatively close to the bottom plate 29a to be heated.

In the inside of the pot main body 23, an intermediate relatively shallow area (area above the heated bottom plate 29a) 35 is a non-cooking area, and deep left and right areas (areas above the non-heated bottom plate 29b). The cooking zone 37. The lower portion of the cooking zone 37, that is, a portion lower than the heated bottom plate 29a is a low-temperature holding portion 37d, and an upper portion is a high-temperature holding portion 37u.

Reference numeral 39 denotes a radiator tube as a radiator. The heat radiating tube 39 has a relatively thick cylindrical shape extending in the left-right direction, and both ends thereof are welded to the left and right side walls while penetrating the left and right side walls of the low-temperature holding portion 37d. Therefore, the internal space of the low-temperature holding portion 37d contacts the outside air in a considerably large area with the front, rear, left and right side walls and the peripheral wall of the radiation tube 39 interposed therebetween.

Reference numeral 41 denotes a guard member which also serves as a heat retaining container.
It is formed of a metal plate such as stainless steel. The guard member 41 is detachably provided on the pot body 23 and has a rectangular box shape with an open upper surface. Its length is somewhat shorter than the depth of the non-cooking zone 35, and its opening edges are opposite to each other. Two flanges 41a located on the side are formed. The guard member 41 is placed in the non-cooking area 35 in a stowed state by its flange 41 a being hung on an intermediate portion between the front and rear sides of the outer flange 25 of the pot body 23. When the guard member 41 is provided, the cooking zone 37 located on both sides of the guard member 41 leaves the convection area 43 between the heated bottom plate 29a and the bottom surface of the guard member 41, and the non-cooking zone 35
Is divided.

Reference numeral 45 denotes an inner basket. The inner basket 45 is detachably attached to the high-temperature holding portion 37u of the cooking zone 37, has two left and right sides, and is a deep basket with an open upper surface, and projects outward from the open surface. Hook arm 43a is provided. Inner basket 45 is hook arm 45
By hanging a on the outer flange 25 of the pot main body 23, it is disposed in the high-temperature holding portion 37u in a housed state. The cooking pot 21 is configured as described above.

Next, the method of use and operation of the cooking pot 21 will be described. The pot body 23 is placed on the table 27 as described above.
After that, the guard member 41 and the inner basket 45 are attached to the pot body 23, and the oil 47 is poured into the pot body 23 from this state. It is desirable that the amount of the oil 47 stored in the pot main body 23 be adjusted so that its liquid level is somewhat lower than the opening surface of the pan main body 23. Thereby, the guard member 41 and the inner basket 45 are immersed in the oil 47 except for the upper end.

In this state, the heater 33 is driven to heat the oil 47. Since this heating is performed exclusively by sandwiching the heated bottom plate 29a, the oil 47 in the convection area 43 is actively heated, and the heated oil 47 rises toward the liquid level of the cooking zone 37, thereby. Convection, indicated by the arrows in FIG. This convection hardly occurs in the low temperature holding unit 37d,
It mainly occurs in the convection area 43 and the high temperature holding section 37u. On the other hand, in the low temperature holding section 37d, the oil 47
Is actively dissipated to the atmosphere through the surrounding side wall and the radiating tube 39. Therefore, the oil 47 is, for example, a
Even if the liquid surface is heated to about 170 ° C., it rises only to about 70 ° C. in the low temperature holding section.

The temperature of the oil 47 in the high-temperature holding section 37u is detected by a temperature sensor (not shown), and the heating of the heater 33 is controlled in accordance with the detected temperature.
7 is maintained at the set temperature.

Cooking is performed by immersing a food material 49 in an oil 47 in an inner basket 45 as shown in FIG. Moisture and scum 49a from the food material 49 pass through the eyes of the inner basket 45 and sink and accumulate at the bottom of the low-temperature holding portion 37d. As described above, since the temperature of the oil 47 in the low-temperature holding section 37d is low, the waste 49a and the like do not float, and the sinking water 49a does not cause a steam explosion. Further, in the non-cooking zone 35, since the upper portion is covered with the guard member 41 and cannot be used for cooking the food material 49, scum and moisture 49a from the food material 49 are deposited on the heated bottom plate 29a. It hardly accumulates. Thus, in the cooking pot 21, there is almost no fear that a steam explosion due to moisture or the like from the food material 49 occurs.

FIG. 3 shows another form of the guard member. The guard member 51 shown in this figure is composed of a top plate 53 having a substantially square flat plate shape, and a partition wall 55 extending downward from both left and right ends of the lower surface thereof. It is somewhat shorter. The guard member 51 is disposed in the non-cooking zone 35 by placing the front and rear ends of the top plate 53 on the outer flange 25 of the pot main body 23, and covers the upper side of the non-cooking zone 35 by such an arrangement. At the same time, the cooking zone 37 and the non-cooking zone 35 are partitioned while leaving the convection area 43.

Therefore, like the guard member 41, the guard member 51 functions to prevent the accumulation of scum and moisture 49a on the bottom plate 29a to be heated, thereby preventing them from exploding with steam.

FIG. 4 shows a cooking pot 21A according to a second embodiment of the present invention. The difference between the cooking pot 21A and the cooking pot 21 is that the cooking zone 37
Is only one. Therefore, the description will be omitted by giving the same reference numerals to the same parts in the cooking pot 21 in the respective parts of the drawing. The usage and meaning of such codes are the same in a third embodiment described later.

FIG. 5 shows a cooking pot 21B according to a third embodiment of the present invention. This cooking pot 21B is basically different from the cooking pots 21 and 21A in that a heated room is provided instead of the non-cooking zone.

Reference numeral 61 denotes a pot body in which oil 47 is stored.
The pot main body 61 has a vertically long box shape with an open upper surface, and a communication port 63 is formed at a substantially middle position in the height direction of one side wall. In the inside of the pot body 61, a portion above the communication port 63 is the high-temperature holding portion 61u, and a portion below the communication port 63 is the low-temperature holding portion 61d. The radiator cylinder 39 is provided in the low-temperature holding portion 61d.

Reference numeral 65 denotes a chamber to be heated. This heated room 65
Has a box shape with one end open, and the opening edge is fixed to the pot body 61 by welding to the communication port 63,
The inside of the pot main body 61 communicates with the heated chamber 65 through the communication port 63. The heater 33 is disposed below the heated chamber 65.

The amount of oil 47 stored in the pot body 61 is determined by the communication port 6
3 is enough to hide. Thereby, the oil 47 fills the pot main body 61 and the heated chamber 65. Accordingly, when the heater 33 is driven, the oil in the heated chamber 65 is heated, and the heated oil 47 rises toward the liquid surface of the pot body 61, whereby convection indicated by an arrow in FIG. This convection hardly occurs in the low temperature holding unit 61d. On the other hand, in the low-temperature holding portion 61d, the heat of the oil 47 here is actively radiated to the atmosphere via the surrounding side wall and the radiating tube 39. Therefore, the oil 47 is sufficiently heated in the high temperature holding section 61u, and the oil 47 is maintained in the low temperature state in the low temperature holding section 61d.

The high temperature holding section 61u of the pot main body 61 is provided with an inner basket similar to the above-described inner basket 45, and cooking is performed by immersing a food material 49 in oil 47 in the inner basket. Therefore, the water and the scum 49a which have come out of the food material 49 pass through the eyes of the inner basket and sink to the bottom of the low-temperature holding portion 61d, and stay there exclusively, and hardly stay in the heated chamber 65.

Although the embodiment of the present invention has been described in detail above, the specific configuration is not limited to this embodiment, and the design may be changed without departing from the scope of the present invention. Are also included in the present invention. For example, in the embodiment, the electromagnetic induction type is used as the heating means. However, as the heating means in the present invention, various types such as a Joule heating type, a combustion type such as a gas burner and an oil burner, and the like are used. Can be used. Also,
In the embodiment, one or two cooking zones or high-temperature holding units are used, but it is needless to say that three or more high-temperature holding units may be used.

Further, the shapes of the heat radiating portion and the guard member in the present invention are not limited to those described in the embodiment. And this invention is not limited to fried food cooking with oil,
It can be widely applied as various cooking pots such as cooking by blanching.

[0038]

As described above, the cooking pot according to claim 1 and the cooking pot according to claim 3 have a structure in which the heating means is arranged outside the pot body in which oil or the like is stored. In addition, it is possible to positively create a low-temperature holding part to keep the temperature of oil etc. in the pot body at a low temperature, and almost certainly prevent moisture and scum etc. from the food from being heated and causing a steam explosion can do. And since a heating means is arrange | positioned outside a pot main body, a pot can be easily removed from a table etc. without almost asking the kind of a heating means, and thereby, exchange of oil, cleaning of a pot main body, etc. Can be done easily.

According to the second aspect of the present invention, at least the lower portion of the guard member is indirectly heated by being immersed in heated oil or the like, so that cooked food is placed in the guard member. Can keep the cooked food warm.

According to the fourth and fifth aspects of the present invention, the temperature of the low-temperature holding portion can be more reliably maintained at a low temperature, and the heat radiating portion serves as a kind of raised bottom so that the volume of the pot body is reduced by the volume of the heat radiating portion. Since it can be made smaller, the required amount of oil and the like can be reduced.

According to the invention of claim 6, since the cooking of the fried food and the like is necessarily performed only in the inner basket, even if the ingredients or chopsticks are accidentally dropped into the pot body, the food is received by the inner basket. It can be reliably prevented from falling on the plate to be heated or into the chamber to be heated.

[Brief description of the drawings]

FIG. 1 is a central vertical sectional view of a cooking pot according to a first embodiment of the present invention.

FIG. 2 is an exploded perspective view of the cooking pot shown in FIG.

FIG. 3 is a perspective view showing another embodiment of the guard member in the cooking pot shown in FIG.

FIG. 4 is a central vertical sectional view of a cooking pot according to a second embodiment of the present invention.

FIG. 5 is a central vertical sectional view of a cooking pot according to a third embodiment of the present invention.

FIG. 6 is a schematic sectional view showing an example of a conventional cooking pot.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 21 Cooking pot 23 Pot body 29 Bottom plate 29a Heated bottom plate 33 Heating means 37d Low-temperature holding part 39 Heat radiating tube 41 Guard member (container-shaped guard member) 43 Space 45 Inner basket 47 Oil 21A Cooking pot 21B Cooking pot 61 Pot body 61d Low temperature holding section 63 Communication port 65 Heated chamber

Claims (6)

[Claims] 1. A lower portion of a bottom plate of a pot body in which oil or the like is stored is provided with a height difference, and a high portion of the bottom plate is a plate to be heated by a heating means. Is a low-temperature holding section, and a cooking pot provided with a guard member provided at a position facing the heated plate when viewed from above, leaving a space between the heated plate and the heated plate. 2. The cooking pot according to claim 1, wherein the guard member is housed in the pot body and has a container shape with an open top. 3. A pot main body in which oil and the like are stored, and a heated chamber which is heated by a heating means and is communicated with the inside of the pan main body from the side, and a communication port through which the pot main body and the heated chamber are communicated is provided. A cooking pot characterized by being provided at least at a position above the lower end of the pot body, so that a portion of the inside of the pot body below the communication port is a low-temperature holding section. 4. The cooking pot according to claim 1, wherein a heat radiating section is provided in the low-temperature holding section. 5. The cooking pot according to claim 4, wherein the heat radiating portion is of a tubular shape whose inner peripheral surface is in contact with the outside air. 6. The cooking pot according to claim 1, further comprising an inner basket removably housed in a space above the low-temperature holding portion in the pot body. Pot.