JP2002177134A - Cooker - Google Patents

Cooker

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Publication number
JP2002177134A
JP2002177134A JP2001030993A JP2001030993A JP2002177134A JP 2002177134 A JP2002177134 A JP 2002177134A JP 2001030993 A JP2001030993 A JP 2001030993A JP 2001030993 A JP2001030993 A JP 2001030993A JP 2002177134 A JP2002177134 A JP 2002177134A
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Japan
Prior art keywords
straight
flame
groove
grooves
cooker
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Granted
Application number
JP2001030993A
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Japanese (ja)
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JP3506374B2 (en
Inventor
Masao Sugiyama
政雄 杉山
Original Assignee
Sugiyama Kinzoku Kk
杉山金属株式会社
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Priority to JP2000305976 priority Critical
Priority to JP2000-305976 priority
Application filed by Sugiyama Kinzoku Kk, 杉山金属株式会社 filed Critical Sugiyama Kinzoku Kk
Priority to JP2001030993A priority patent/JP3506374B2/en
Publication of JP2002177134A publication Critical patent/JP2002177134A/en
Application granted granted Critical
Publication of JP3506374B2 publication Critical patent/JP3506374B2/en
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Abstract

PROBLEM TO BE SOLVED: To provide an economical cooker for cooking such as prescribed boiling, grilling, etc., in a short time by improving the efficiency of the heat exchange of combustion energy. SOLUTION: On the entire area of only the outer surface of the bottom 11 of a cooker body 1, many straight projecting line parts 21... are formed projectingly in parallel to expand the heat transmission area of the outer surface being a contact area with flame and straight grooves 31 for making the flame flow between the respective parts 21. The depth and the width of the respective grooves 31... are set to be necessary values for allowing the flame to transmit thermal energy to the bottom part 11 of the body 1 and to avoid diffusing to the outside of the part 11. Thus, the suppression of the diffusion of the thermal energy of the flame toward the outside of the bottom 11 of the body 1 which cannot be desired to the bottom 11 of a body 1 of diverging form is attained to avoid waste to constitute channels not blocking the flows of the flame to prevent the lowering of a convection heat transfer coefficient. Thus, the efficiency of heat exchange is improved.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device such as a cooking pot, a cooking pot, a kettle, etc., which enables highly efficient heat exchange.

[0002]

2. Description of the Related Art Conventionally, a cooking device using a gas combustor has been proposed in which unevenness is provided on a bottom portion and a peripheral surface portion thereof to increase a heat transfer area in order to improve thermal efficiency in cooking. ing. Japanese Patent No. 2743 proposes the proposed technology.
As in the invention described in No. 134, a structure (A structure) in which a number of radial ridges projecting from the center to the outer periphery of the bottom outer surface of the pot and a number of protrusions are provided on the bottom outer surface of the pot, A structure in which the convex portions are scattered in a staggered manner (structure B) and a structure in which a spiral or concentric convex portion is formed on the outer surface of the bottom of the pot are mainly exemplified.

[0003] In the above-mentioned structures A, B and C, the surface area of the bottom portion of a cooking device such as a pot is expanded to increase the heat transfer area on the outer surface. In addition, the A-structure cooker
From the viewpoint of capturing as much as possible combustion energy that is dissipated into the atmosphere as wasted energy without being transmitted to the vessel, the outer surface of the bottom of the cooker should be placed on the bottom of the cooker so that the flame, which is the flow of high-temperature combustion gas, is not obstructed. A large number of radial grooves are provided from the central portion to the outer periphery, and a large number of vertical grooves are provided on the entire peripheral surface portion, and these grooves are formed between the convex portions, thereby preventing a decrease in convective heat transfer coefficient. In combination with the function of preventing the convective heat transfer coefficient from decreasing and the function of expanding the outer surface heat transfer area, the amount of convective heat transfer is increased to make effective use of combustion energy, thereby reducing energy loss. To increase the heat exchange rate. In other words, the flame, which is the flow of the high-temperature combustion gas, flows to the bottom of the pan and forms a radial groove that does not hinder the flow, while preventing the convective heat transfer coefficient from lowering and the convex portion formed by the radial groove. The effective use of combustion energy was increased by increasing the outer surface heat transfer area. On the other hand, in the case of the structures B and C, although the outer surface heat transfer area at the bottom of the pot increases, the protrusions and the protrusions become a major obstacle to the flame in which the high-temperature combustion gas flows. As a result, the convective heat transfer coefficient is remarkably reduced, and the amount of convective heat transfer cannot be increased. As a result, the amount of heat transferred to the contents of the cooker cannot be increased.

In order to prevent the convective heat transfer coefficient from being lowered as in the structure A, the radial grooves are formed because the radial grooves are in the same direction as the flow direction of the high-temperature combustion gas, that is, the flame. Therefore, it can be said that this is a preferable means in view of the fact that the radial projections formed by the radial grooves do not hinder. However, if the radial groove has a width of the radial convex portion of a certain thickness, the radial groove has a divergent expansion shape. Therefore, the radial groove has a flared shape, so that the high-temperature combustion gas, that is, the flame, is exposed to the outer surface of the bottom of the cooking device. Flows radially, and the heat energy is not transferred to the body, but is easily radiated to the atmosphere as waste heat energy (easily escaped). As the area near the outer edge rapidly diffuses, not only is it not heated effectively, but also the interval between the radial projections at the center of the bottom becomes small, reducing the efficiency of capturing the flame, and as high as desired There was a reality where heat exchange could not be expected.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned circumstances, and has as its object to improve the efficiency of heat exchange of combustion energy and to cook, boil, etc. in a short time. The present invention provides an economical cooker that can perform cooking.

[0006]

SUMMARY OF THE INVENTION According to the present invention, the heat transfer area is increased by increasing the outer surface area of the bottom of the vessel, while the irregularities, that is, the ridges and grooves, which expand the outer surface area, are heated at a high temperature. So that it does not become the flow resistance of the flame that is the gas flow,
This makes it difficult for the flame to radiate from the bottom outer edge of the vessel. After intensive research and experimentation to achieve the concept rationally, we found that parallel grooves were optimal, and decided to provide parallel straight ridges only on the outer surface of the bottom of the cooker. Things. That is, the present invention provides a linear projection having a required thickness dimension only on the bottom outer surface of the container over the entire area without touching the peripheral surface of the container, which will produce a cooling action when the outer surface area is expanded. A large number of ridges are formed so as to protrude in parallel to extend the contact area with the flame, which is the flow of the high-temperature combustion gas, and the linear grooves for flowing the flame between the respective linear ridges are formed in parallel, Each straight groove has a required depth so that the flame captured by the straight groove flows and most of its thermal energy is transferred to the bottom of the body and hardly dissipated to the outside of the bottom of the body. It is characterized in that it is formed in dimensions and groove width dimensions (claim 1). In the present invention, a straight groove is provided with a required depth dimension and groove width dimension over the entire length,
The straight grooves prevent the flame, which is the flow of the high-temperature combustion gas, from appearing on the peripheral surface side of the vessel, thereby suppressing heat radiation of the flame outward to the bottom and avoiding energy loss. In addition, the straight ridges constitute a flow path that does not hinder the flow of the flame, preventing a decrease in the convective heat transfer coefficient, and the straight ridges separating each straight groove increase the surface heat transfer area. And thereby improve the efficiency of the heat exchange. In addition, there are various manufacturing patterns such as a case where the straight convex portion is integrally formed with the container, a case where the linear convex portion is welded to the container,
Cast molding is common. And it can be said that it is preferable to use an aluminum cast iron having a high thermal conductivity together with the vessel, but an aluminum bottom plate having the linear ridge and the linear groove is attached to the bottom of a stainless steel container by appropriate means. The upper and lower body parts are made of stainless steel, and the lower opening part is covered with an aluminum bottom plate having the straight ridges and the straight grooves to form a body. Things.
In the case of pots, kettles, kettles and the like for domestic use (for example, having a diameter of 16 cm to 29 cm), the width of the straight groove is 3 to 6 mm, and the depth is 8 to 1 mm.
It is most preferable that the thickness of the linear protruding portion is 7 mm and the thickness of the linear protruding portion is 3 to 6 mm.
m, depth dimension 13 mm, thickness dimension of straight ridges 4 mm
It is optimal to set the degree. Further, in the case of business use, that is, pots, kettles, kettles and the like having a diameter of 30 cm or more, the groove width dimension of the linear groove and the thickness dimension of the linear convex part are the same as those for home use described above. The same is true, but for commercial use, the heat of the burning appliance (gas stove, etc.) is strong and the height of the flame is high, so that the bottom of the flame does not bounce from the bottom of the body and the bottom is heated effectively. It is preferable that the depth dimension of the straight groove be about 12 to 25 mm, which is proportional to the height of the flame.

[0007] Further, the straight protruding portion is stably mounted on the gas stove when all the lower edges thereof are flush with each other (claim 2).

Further, for example, in the case of chamfering both edges of each straight ridge, the contact resistance of the flame at the both edges is reduced, and the flame is easily radiated to the outside of the bottom of the body, thereby. The efficiency of heat exchange decreases. In order to prevent this problem, the thermal energy of the flame is captured with uniform contact resistance over the entire length of the straight groove, and both end edges of each straight ridge are formed into a square shape without chamfer. By doing so, the cross-sectional area of the straight groove is increased, and the capture of heat energy by increasing the thermal contact area near the bottom outer edge is enhanced, which is suitable for high-efficiency heat exchange. 3).

In addition, regardless of the pot body, if the handle is provided at a position orthogonal to the straight ridge portion, scorching of the handle and burns of fingers when gripping the handle can be avoided. Considering the above, the design is easy to use (claim 4).

[0010]

Next, an embodiment of the present invention will be described with reference to the drawings. 1 to 3 show a cooker according to a first embodiment of the present invention, FIG. 4 shows a second embodiment, and FIG. 5 shows a third embodiment. First, the first
The present embodiment is directed to a deep vessel of a cooking appliance, that is, a pot, a kettle, a kettle, and the like.

The cooking device A is a container made of aluminum casting (hereinafter, referred to as a pot, which is denoted by reference numeral 1), and has a straight convex on the outer surface of the bottom 11 at appropriate intervals over the entire area. A plurality of ridges 21 are formed to project in parallel to form straight ridges 31 between the respective straight ridges 21, 21 for guiding a flame which is a flow of the high-temperature combustion gas.

The pot body 1 is of a general deep-bottom type having a bottom portion 11 in a horizontal form.
Numeral 1 is integrally formed with the pot body 1 so that all of its lower edges are flush with each other, and both ends are formed in a square shape without chamfering.

Each of the linear grooves 31 formed between the linear convex portions 21, 21 is captured by the flames (high-temperature combustion gas), and most of the heat energy is transferred to the pot body. 1 is formed to have a required depth dimension and groove width dimension to make it difficult to dissipate heat to the bottom 11 of the pan 1 and to dissipate outside the bottom 11 of the pan 1. That is, the flame (high-temperature combustion gas) captured and flowing in the linear grooves 31...
With a required depth dimension and groove width dimension that transfers heat to the bottom 11 of the pan body 1 and makes it difficult to dissipate outside the bottom 11 of the pot body 1.
.. Are formed so that each straight ridge 21.
Are protruded in parallel only over the entire area of the bottom outer surface.

The mounting portion 51 of the handle 51a is provided at a position orthogonal to the straight ridges 21.
Care is taken not to burn the fingers when scorching 1a or gripping the handle 51a.

Next, a second embodiment shown in FIG. 4 will be described. This embodiment is different from the first embodiment in that the straight grooves 31. .. Show an embodiment in which a bottom plate 11 ′ having the following is integrally attached to the bottom portion 11, and a third embodiment shown in FIG.
An embodiment in which a pot body (container) 1 is constituted by a bottom plate 11 'having the straight groove 31 and the straight protrusion 21 and a body 1' which is opened up and down to which the bottom plate 11 'is welded. Is shown. FIG. 4 shows an aluminum bottom plate 11 ′ attached to the bottom 11 of the stainless steel pot 1, and FIG. 5 shows an aluminum bottom plate 11 ′ attached to the bottom opening of the stainless steel body 1 ′ with both ends open. It is configured to be welded (for example, soldered).

[0016]

Next, the width W and the depth H of the straight groove 31 and the thickness T of the straight ridge 21 separating the straight groove 31 are set in the deep-water household pot 1. Based on the results of various experiments, the fact that the heat exchange efficiency differs depending on the shape of the ridges formed on the bottom 11 of the pot body 1 will be described based on the experimental results (Table 1). In this experiment, a household gas stove was used, and the stove was heated to high heat, 2 liters of tap water at 5 ° C. was stored in the pot 1, and heated at an environment of room temperature 25 ° C. to 85 ° C. (target temperature). Setting) or measuring the speed (seconds) until the temperature rises to 95 ° C. (target temperature setting). Comparative Example 12 had a deep bottom pot having a large number of concentric grooves having a width of 4 mm separated by concentric convex portions having a thickness of 4 mm, and the radial grooves of Comparative Example 9 had a thickness of 4 mm. A radially protruding radially protruding portion is formed at an appropriate interval to form a radially protruding portion. By the way, the% display shows the time required for the temperature to rise to the target set temperature of 85 ° C. and 95 ° C. with respect to Example 1 as a percentage as a percentage. That is, if it is 105% for 100%,
This means that it takes 5% extra time.

[0017]

[Table 1]

According to the results of this embodiment, the deep bottom pot body of Example 1 in which the groove width W of the straight groove 31 is 4 mm, the depth H is 13 mm, and the thickness T of the straight ridge 21 is 4 mm. (Cooker) 350 seconds until the temperature rises to 85 ° C,
In addition, it took 430 seconds to raise the temperature to 95 ° C., and each of the temperatures was rapidly increased, and the minimum required time was required. Then, the thickness dimension T of the linear ridge 21 is made the same as that of the first embodiment, that is, 1.5 times, 、 3 times, or the like, or the depth dimension H of the linear groove 31 as in the second to seventh embodiments. The groove width dimension W is the same as that of the first embodiment, approximately 1.3 times, approximately 0.6 times, or the like, and the groove width dimension W is the same as that of the first embodiment, 1.5 times, 3/4 times, or the like. As a result of performing various experiments by chamfering the both edges of the linear convex portion 21 of Example 1 with a radius of 6 mm, it was found that
The result that the temperature was raised to the target set temperature at a speed close to 03% to 110% was obtained. Examples 1 to 7
As described above, the groove width dimension W of the linear groove 31 is 3 to 6 m.
m, the depth H is in the range of 8 to 17 mm, and the thickness T of the straight ridge portion 21 is in the range of 3 to 6 mm, and the heat exchange efficiency is good. On the other hand, in Comparative Example 8, while having the straight groove 31 in a parallel shape over the entire area of the bottom 11, when heating to the target set temperature (85 ° C., 95 ° C.), 120% compared to Example 1. , 121%, which was lower in heat exchange efficiency than Examples 1 to 7. The reason why the heat exchange efficiency is poor is that the thickness T of the linear ridge 21 is 2 mm while the width W and the depth H of the linear groove 31 are in the ranges of 3 to 6 mm and 8 to 17 mm, respectively. It is presumed that heat energy is difficult to be transmitted to the root of the straight ridge 21 due to the thin wall of the straight ridge 21, which deteriorates heat exchange. Comparative Examples 9 to 12 are cases in which radial grooves (made of aluminum), no grooves (made of aluminum), no grooves (made of stainless steel), and concentric grooves (made of aluminum) are provided.
% To 141%, and it was also proved that the heat exchange efficiency was lower than that of Example 1 by at least 10% or more.

For example, in the case of the radial groove of Comparative Example 9 where the heat exchange efficiency is poor, the flame is
The heat is dissipated to the outside of the bottom 11 of the pan body 1 as a radiation energy, and it is difficult to heat the outer edge side portion of the pot body 1 which is particularly required, and at the center of the bottom provided to expand the surface heat transfer area. It is presumed that the reduction of the flame trapping efficiency due to the minute radial groove interval being extremely small may be a factor of deteriorating the heat exchange efficiency, and in the case of the concentric grooves of Comparative Example 12, each groove was The surrounding concentric ridges constitute a partition wall that impedes the flow of the flame, significantly lowering the convective heat transfer coefficient, whereby the convective heat transfer is not performed well, and in addition, the air layer remaining in each groove. It is presumed that producing heat insulation effect lowers the heat exchange efficiency. Further, in a domestic cooking device having the straight groove 31 in the bottom 11 in a parallel shape, the groove width dimension W (3 to 6 m) of the straight groove 31 is used.
m), a depth dimension H (8 to 17 mm), and a comparative example outside the range of the thickness dimension T (3 to 6 mm) of the linear protruding ridge portion 21 are not specified except for the comparative example 8; When the groove width dimension W is smaller than the lower limit, the efficiency of capturing the flame is remarkably reduced. Conversely, when the groove width dimension W is larger than the upper limit, the surface heat transfer area of the pan bottom is not expanded to a desired extent, which is not preferable. If the depth dimension H of the straight groove 31 is smaller than the lower limit, not only the desired surface heat transfer area cannot be increased, but also a rebound phenomenon of the flame from the bottom of the pot occurs, so that effective heat transfer cannot be performed. Conversely, if it is greater than the upper limit, the flame will not reach the bottom and will not effectively heat the pot bottom. When the thickness T of the linear ridge 21 becomes thinner than its lower limit, the transfer of thermal energy to the root of the linear ridge 21 becomes slower as described above, and conversely, it becomes thicker than its upper limit. When this happens, the surface heat transfer area is reduced, which is not preferable, and the heat exchange efficiency is deteriorated.

Further, other pot-shaped cookers will not be described in detail, but the present invention is equally applicable regardless of the shape of the container (container).

[0021]

As described above, according to the present invention, a large number of linear ridges are formed in parallel only on the outer surface of the bottom of the vessel over its entire area to form a contact area with the flame, that is, the outer surface. The heat transfer area is expanded, and the straight grooves for flowing the flame, which is the flow of the high-temperature combustion gas, are formed in parallel between the respective straight ridges, and the heat energy of the flame is applied to each straight groove outside the bottom of the body. By setting the required depth dimension and groove width dimension of a large number of parallel shapes that are difficult to dissipate to the other side, a flow path that does not hinder the flame, which is the flow of the high-temperature combustion gas, is configured to reduce the convective heat transfer coefficient. In addition to increasing the heat transfer area of the surface and increasing the surface heat transfer area, the body with a flared radial groove at the bottom was regarded as a drawback Dissipation of the thermal energy of the flame to the outside of the body bottom and capture of the flame Since it was found that a decrease in efficiency, etc. was prevented as much as possible, Waste without combustion energy of effectively utilizing the by efficiently cook as described (boiling, baked, steamed, etc.) performed, it is possible to provide a more economical cooker.

In addition, when the lower edges of the straight ridge portions are all flush with each other, the gas stove (Gotoku) can be obtained.
It is stable and safe even if placed on

In addition, in the case of a structure in which both ends of the linear ridge are formed into a square shape without chamfers and the flame contacts with uniform resistance over the entire length as in claim 3, For example, as in the case where both edges are chamfered in a round shape, the contact resistance of the flame is reduced at that portion, and the heat energy of the flame is dissipated to the outside of the bottom of the container body such as a pot body, a kettle, a kettle. Improving the point where a large amount of combustion energy is wasted, stagnating the flow of the flame at the corners without chamfers at both ends and transferring the heat energy to the body without waste, resulting in high efficiency heat exchange. It is more effective for cooking pots, kettles, kettles, etc., in which the outer edge at the bottom greatly affects the heating efficiency during boiling.

Further, in the case where the handle portion is provided at a position orthogonal to the straight ridge portion as in claim 4, in addition to the above advantages, the handle portion is scorched and the usability is deteriorated. Accidents such as burns can be prevented beforehand, and the design is friendly to cookers and cooks.

[Brief description of the drawings]

FIG. 1 is a bottom view of a deep-bottom pan according to a first embodiment.

FIG. 2 is a sectional view taken along the line (2)-(2) of FIG.

FIG. 3 is a sectional view taken along line (3)-(3) of FIG. 1;

FIG. 4 is a vertical sectional view of a deep-bottom pan according to the second embodiment.

FIG. 5 is a longitudinal sectional view of a deep-bottom pan according to a third embodiment.

[Explanation of symbols]

 1: Container body (pan body) 11: Bottom 21: Straight ridge 51: Handle 31: Straight ridge 11 ': Bottom plate

[Procedure amendment]

[Submission date] February 14, 2001 (2001.2.1)
4)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction contents]

According to the results of this embodiment, the deep bottom pot body of Example 1 in which the groove width W of the straight groove 31 is 4 mm, the depth H is 13 mm, and the thickness T of the straight ridge 21 is 4 mm. (Cooker) 350 seconds until the temperature rises to 85 ° C,
In addition, it took 430 seconds to raise the temperature to 95 ° C., and each of the temperatures was rapidly increased, and the minimum required time was required. Then, the thickness dimension T of the linear ridge 21 is made the same as that of the first embodiment, that is, 1.5 times, 、 3 times, or the like, or the depth dimension H of the linear groove 31 as in the second to seventh embodiments. identical and 1.3 times substantially as in example 1, and the like 0.6 times substantially, also the same and 1.5 times the groove width W and example 1, or to 3/4-fold, etc., more examples As a result of performing various experiments by chamfering the both end edges of one linear convex portion 21 with a radius of 6 mm, 1
A result was obtained in which the temperature was raised to the target set temperature at a speed close to 03% to 112 %. Examples 1 to 7
As described above, the groove width dimension W of the linear groove 31 is 3 to 6 m.
m, the depth H is in the range of 8 to 17 mm, and the thickness T of the straight ridge portion 21 is in the range of 3 to 6 mm, and the heat exchange efficiency is good. On the other hand, in Comparative Example 8, while having the straight groove 31 in a parallel shape over the entire area of the bottom 11, when heating to the target set temperature (85 ° C., 95 ° C.), 120% compared to Example 1. , 121%, which was lower in heat exchange efficiency than Examples 1 to 7. The reason why the heat exchange efficiency is poor is that the thickness T of the linear ridge 21 is 2 mm while the width W and the depth H of the linear groove 31 are in the ranges of 3 to 6 mm and 8 to 17 mm, respectively. It is presumed that heat energy is difficult to be transmitted to the root of the straight ridge 21 due to the thin wall of the straight ridge 21, which deteriorates heat exchange. Comparative Examples 9 to 12 are cases in which radial grooves (made of aluminum), no grooves (made of aluminum), no grooves (made of stainless steel), and concentric grooves (made of aluminum) are provided.
% To 141%, and it was also proved that the heat exchange efficiency was lower than that of Example 1 by at least 10% or more.

Claims (5)

[Claims]
1. A contact area with a flame, which is a flow of a high-temperature combustion gas, by forming a large number of straight ridges having a required thickness and projecting in parallel over only the bottom outer surface of the vessel over its entire area. And the straight grooves for flowing the flame between the respective linear ridges are formed in parallel, and each of the straight grooves is such that most of the heat energy of the flame is captured by the straight grooves and flows. A cooking device characterized in that it has a required depth dimension and groove width dimension so that heat is transmitted to the bottom of the body and hardly dissipated outside the bottom of the vessel.
2. The container according to claim 1, wherein said container is a container such as a pot, a kettle or a kettle having a deep bottom, and the lower edges of the straight ridges are all flush with each other. The cooker according to 1.
3. The cooking device according to claim 1, wherein both end edges of the straight ridge are formed in a square shape without chamfer to increase a cross-sectional area of the straight ridge. .
4. The cooker according to claim 1, wherein a handle is provided at a position orthogonal to the straight ridge.
5. The thickness of the straight ridge is 3 to 6 m.
m, the width of the straight groove is 3 to 6 mm, and the depth of the straight groove is 8 to 25 mm.
The cooker according to any one of claims 4 to 4.
JP2001030993A 2000-10-05 2001-02-07 Cooking device Active JP3506374B2 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2000305976 2000-10-05
JP2000-305976 2000-10-05
JP2001030993A JP3506374B2 (en) 2000-10-05 2001-02-07 Cooking device

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2001030993A JP3506374B2 (en) 2000-10-05 2001-02-07 Cooking device
CNB011171138A CN1177559C (en) 2000-10-05 2001-04-26 Cooking device
KR1020010060690A KR100762060B1 (en) 2000-10-05 2001-09-28 Cooking utensil

Publications (2)

Publication Number Publication Date
JP2002177134A true JP2002177134A (en) 2002-06-25
JP3506374B2 JP3506374B2 (en) 2004-03-15

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Country Status (3)

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KR (1) KR100762060B1 (en)
CN (1) CN1177559C (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100242257A1 (en) * 2009-03-27 2010-09-30 Lee Lisheng Huang Methods of Making Energy Efficient Cookware
US8037602B2 (en) 2009-03-27 2011-10-18 Eneron, Inc. Methods of making energy efficient cookware
CN106166029A (en) * 2016-08-31 2016-11-30 陆流 A kind of electric chafing dish

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Publication number Priority date Publication date Assignee Title
KR200457626Y1 (en) 2008-11-26 2011-12-28 최창호 Cooking vessel
KR101147783B1 (en) * 2009-10-22 2012-05-21 김기태 Cooking pot having Duplex based
KR101594671B1 (en) * 2014-05-19 2016-02-16 박정원 Cookware
CN104337383A (en) * 2014-10-29 2015-02-11 韦国成 Energy-saving fast heating pot and manufacture method thereof
CN105395048A (en) * 2015-11-30 2016-03-16 无锡市茗雅东方茶艺科技有限公司 Efficient tea art water pot applicable to both induction cooker and open fire

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KR100334326B1 (en) * 1999-07-30 2002-04-25 송지훈 Elvan Melted Ceramic Cooking Vessel
KR200489136Y1 (en) * 2017-10-11 2019-05-07 (주)현대텍 Hair Curling Iron with Multi-fuctional Part including Plasma Part
KR20190000940U (en) * 2017-10-12 2019-04-22 김태연 ball-chain with prevent separate part
KR20190000980U (en) * 2017-10-18 2019-04-26 조현제 Buoyancy pad for necklace having complex function
KR20190000910U (en) * 2019-04-04 2019-04-16 주식회사 알씨엔이 parallel link type robot

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100242257A1 (en) * 2009-03-27 2010-09-30 Lee Lisheng Huang Methods of Making Energy Efficient Cookware
US8037602B2 (en) 2009-03-27 2011-10-18 Eneron, Inc. Methods of making energy efficient cookware
US8806737B2 (en) * 2009-03-27 2014-08-19 Eneron Inc. Methods of making energy efficient cookware
CN106166029A (en) * 2016-08-31 2016-11-30 陆流 A kind of electric chafing dish

Also Published As

Publication number Publication date
JP3506374B2 (en) 2004-03-15
CN1347679A (en) 2002-05-08
KR100762060B1 (en) 2007-10-04
KR20020027194A (en) 2002-04-13
CN1177559C (en) 2004-12-01

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