JP2002177150A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problem that a time for grilling meat tends to be long as the result of lowering of a temperature at a cooking surface because a hot plate sucks air through the passing hole of fat and soot in sucking smoke and that the inside of a main body is overheated because the hot plate sucks also a part of the heat of a heater heating the lower surface of the plate. SOLUTION: This cooker consists of a fat passing hole 5e formed at the lowest position of the cooking surface, a center groove 5d formed in a vertically long shape in the center of the cooking surface, a plurality of projecting ribs 5b formed radially, a mesh formed over an air suction port, a filter placed over the mesh for removing soot, an air suction duct provided on the filter, a fan 12 provided under the air suction port, a motor for rotating the fan 12, a ventilation path constituted of a bottom frame and a thermal shielding plate and an exhaust port provided at a main body on the side of the lower position of the cooking surface.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker for heating a cooking plate with an electric heater and cooking food on the cooking surface in order to grill meat in a general household. It is.

[0002]

2. Description of the Related Art Conventionally, when grilling meat using a hot plate in an ordinary household is performed, fats and oils, such as meat, are accumulated on the cooking surface of the plate, and the meat is heated. Oil fumes and odors were emitted into the room, and oil and fat scattered around the room, hindering the preservation of the indoor environment.

[0003] In order to remove fats and oils and fumes generated on the cooking surface, a large number of holes for passing fats and oils and smoke are provided on the plate surface, the fats and oils are dropped on a tray provided below the plate, and a deodorizing fan is installed. A hot plate having a function of sucking oil smoke from the oil / oil smoke passage and discharging deodorized exhaust gas into the room (for example, Japanese Patent Application Laid-Open No.
No. 4824) has been proposed and put into practical use.

[0004]

However, since the above-mentioned hot plate sucks air through the oil / oil smoke passage hole when sucking smoke, the temperature of the cooking surface tends to decrease and the time required for grilling the meat tends to be longer, and the plate is also increased. Since a part of the heat of the heater for heating the lower surface of the heater is absorbed, there is a problem that the inside of the main body is overheated.

[0005] Further, since the distance until the oil smoke reaches the filter is long, the deodorizing fan, the ventilation passage and the like on the way are contaminated with the oil smoke, and the number of parts to be cleaned after cooking is increased.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and has a heater mounted in a main body.
A plate placed on the heater, an inclined cooking surface formed on the upper surface of the plate, an oil passage hole provided at the lowest position of the cooking surface, A central groove provided in a central portion of the cooking surface in a vertically long shape, a plurality of convex ribs radially provided along the central groove, and a groove inclined between the ribs toward a lower position than a high position. An oil / fat receiver provided below the oil / fat passage hole, an intake port provided on the main body at a higher position on the cooking surface, a mesh provided above the intake port, and an oil / smoke placed on the mesh. A filter for taking in air, an intake duct provided on the filter, a fan provided below the intake port, a motor for rotating the fan, a bottom frame and a heat shield plate. And the exhaust port provided in the main unit on the lower side of the cooking surface. That.

[0007]

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a head mounted on a main body.
A plate mounted on the heater, an inclined cooking surface formed on the upper surface of the plate, and an oil passage hole provided at the lowest position of the cooking surface. A central groove provided vertically in the center of the cooking surface, a plurality of convex ribs radially provided along the central groove, and a slope between the ribs and a lower position than a higher position. An oil / fat receiver provided below the groove and the oil / fat passage hole, an air inlet provided on the main body at a higher position on the cooking surface, a mesh provided above the air inlet, and placed on the mesh A filter for removing oily smoke, an intake duct provided above the filter, a fan provided below the intake port, a motor for rotating the fan, a bottom frame and a heat shield plate. And an exhaust port provided in the main body on the lower side of the cooking surface. It is.

Further, an exhaust passage is provided between the oil reservoir and the handle of the oil receiver.

With the above structure, when the meat is baked, the fat and oil containing excess meat juice flows down the grooves between the inclined ribs, flows out to the central groove, and is provided at a lower position of the plate. It falls from the oil / fat passage hole and accumulates in the oil / fat receiver provided below the oil / fat passage hole.

[0010] Further, the oil smoke generated at this time is drawn to the front side at a high position of the plate along the inclined cooking surface, is sucked from the intake duct, adsorbs oil and fat by the filter, and the exhaust is exhausted by the fan. The air is exhausted forward from the exhaust port at the rear of the main body through the ventilation passage.

As a result, excess fats and oils can be efficiently removed, and the intake air licks the plate surface. However, unlike the conventional example, the heat of the heater is not directly absorbed, so that the inside of the main body is overheated. Since the heat of the heater can be efficiently transmitted to the plate without any heat, the speed at which the meat is grilled is fast and delicious grilled meat is grilled.

At this time, an exhaust passage is provided between the oil reservoir and the handle of the oil receiver in a portion blocked by the oil receiver, and an exhaust port is sent through the exhaust passage, so that the exhaust gas is smoothly discharged. Smoke that is sent to the exhaust port and rises can be adsorbed efficiently.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of a hot plate which is a cooking device according to the present invention will be described below with reference to FIGS.

1 is a main body of the hot plate, 2 is an outer frame of the main body 1, and 3 is a bottom frame. Reference numeral 4 denotes a heater mounted on the plate base 13 for heating a plate 5 detachably mounted on the heater 4.

Reference numeral 5a denotes a cooking surface formed on the upper surface of the plate 5, on which an object to be heated such as meat is placed, which is inclined. 5b is a plurality of convex ribs formed radially from the center of the cooking surface 5a. The rib 5b is configured to be inclined toward a lower position than a higher position. 5c is a groove between the ribs 5b. 5d
Is a central groove provided at the center of the cooking surface 5a. 5e is a fat passage hole formed at the lowest position of the inclined surface. 5
f is a planar vegetable cooking surface formed at the top of the inclined surface.

Reference numeral 6 denotes an intake duct which is detachably mounted on the stepped portion 2a above the intake port 18 in front of the main body on the higher side of the cooking surface 5a.
b is provided.

Reference numeral 7 denotes a ventilation duct which is placed between the intake duct 6 and the fan casing 10, and constitutes an intake port 18.

Reference numeral 8 denotes a mesh formed of a wire mesh or the like above the intake port 18 and fixed. A filter 9 made of a non-woven fabric for removing oil smoke is placed on the mesh 8 in a detachable manner. By placing the duct 6, it is sandwiched between the mesh 8 and fixed.

Next, a fan 12 is mounted below the fan casing 10 and is fixed to a lower motor 11. On the rear side of the fan 12, an air passage 19 constituted by the bottom frame 3 and the heat shield plate 14 is provided, and an exhaust passage 21 is constituted.

Reference numeral 15 denotes an oil / fat receiver, which is located below the oil / fat passage hole 5e of the plate 5 and is a hole 3a formed in the bottom frame 3.
It is slidably mounted in a detachable manner. 15a is an oil receiving part, and 15b is a handle.

Reference numeral 16 denotes a control board, which includes a heater-4 and a motor.
11. Control the temperature thermo 17 and key on the operation panel 23.
By performing the operation, the temperature control of the plate 5 and the "turn-on" and "turn-off" of the motor 11 are performed.

17a is a thermistor in the temperature thermometer 17.
It is.

Reference numeral 20 denotes an exhaust passage provided between the oil reservoir 15a and the handle 15b of the oil receiver 15, which prevents a part of the exhaust passage 19 from being shut off by the oil receiver 15; The exhaust port 21 at the lower position of 5 allows the exhaust gas to be smoothly discharged forward.

Reference numeral 22 denotes a handle of the plate 5.

An operation panel 23 is provided on the upper surface of the main body 1 on the side of the intake duct 6 and includes a start / stop key 24, a temperature control key 25, a blower key 26, and a temperature display lamp 27.

Next, the operation of this embodiment will be described.

First, the operation panel 23 is operated to start /
When the stop key 24 is turned on, the heater 4 is energized and the plate 5 is heated. The temperature of the plate 5 is controlled by a temperature thermometer 17, and when the temperature reaches a set temperature, the temperature is indicated by blinking of a temperature display lamp 27 or the like. Then, the motor 11 is turned on by the blowing key 26. The motor 11 and the blow key 26 are separate circuits from the start / stop key, and the motor 11 is operated only by the blow key 26.

Next, when meat is placed on the convex ribs 5a on the plate 5, the meat is quickly burnt, and the excess fats and oils including meat juice generated are transmitted through the grooves 5c between the ribs 5b and gradually. It flows to the lower side, flows out to the central groove 5d at the center, and gradually falls as oil droplets 28 from the oil passage hole 5e, and accumulates in the oil receiver 15.

As a result, excess fats and oils flow down, so that they do not stick to the meat and can contribute to a healthy diet.

On the other hand, the oil smoke generated at the same time is sucked from the intake duct 6 by the fan 12 and gradually drawn to the front, and simultaneously pushed forward from the rear by the exhaust, so that it is quickly sucked into the intake duct 6 without flying upward. Then, the fats and oils gradually adsorb to the filter-9.

The oil smoke that has been cleaned by passing through the filter 9 is discharged to the ventilation passage 19 by the fan 12, and furthermore, the exhaust passage 20 between the oil reservoir 15 a of the oil receiver 15 and the handle 15 b and the exhaust passage 20 thereabove. The air is discharged to the upper surface of the plate 5 through the exhaust port 21.

As a result, since the fan 12 does not directly absorb the heat of the heater 4, the main body 1 does not overheat, and the heat of the heater 4 can be efficiently transmitted to the plate 5. The meat is roasted fast and the roasted meat is delicious.

At the time of cleaning after cooking, the start / stop key 24 is turned off, and the motor 11 is operated without operating the blower key 26.
If you keep turning, the plate 5 cools down quickly,
The plate 5 can be easily removed by lifting the handle 22. Turn off the motor 11 and remove the grease
Is pulled out, the accumulated fats and oils are discarded, and the plate and the plate 5 are cleaned. Thereby, the number of parts to be cleaned is small, and an extremely convenient heating cooker can be obtained.

[0034]

According to the present invention, a heater mounted inside a main body is provided.
A plate placed on the heater, an inclined cooking surface formed on the upper surface of the plate, an oil passage hole provided at the lowest position of the cooking surface, A central groove provided in the central part of the cooking surface in a vertically long shape, a plurality of convex ribs radially provided along the central groove, and a groove inclined between the ribs toward a lower position than a high position. An oil / fat receiver provided below the oil / fat passage hole, a suction port provided on the main body at a higher position of the cooking surface, a mesh provided above the suction port, and placed on the mesh. A filter for removing oil smoke, an intake duct provided above the filter, a fan provided below the intake port, a motor for rotating the fan, a bottom frame and a heat shield plate. It consists of a configured ventilation path and an exhaust port provided in the main body on the lower side of the cooking surface A.

Further, an exhaust passage is provided between the oil reservoir and the handle of the oil receiver. With the above configuration,
When the meat is baked, the fat and oil containing excess gravy flows down the groove between the inclined ribs and flows out to the central groove, and falls from the oil and fat passage hole provided at a lower position of the plate, It accumulates in the grease receptacle provided below the grease passage hole.

The oily fumes generated at this time are drawn to the front side of the plate at a high position along the inclined cooking surface, are sucked in from the intake duct, adsorb oil and fats by the filter, and exhaust by the fan. The air is exhausted forward from the exhaust port at the rear of the main body through the ventilation passage.

As a result, excess fats and oils are efficiently removed, and the intake air licks the plate surface. However, unlike the conventional example, the heat of the heater is not directly absorbed, and the inside of the main body is overheated. Since the heat of the heater can be efficiently transmitted to the plate without any heat, the speed at which the meat is grilled is fast and delicious grilled meat is grilled.

At this time, an exhaust passage is provided between the oil reservoir and the handle of the oil receiver in a portion which is shut off by the oil receiver, and the exhaust port is sent through this exhaust passage, so that the exhaust gas is smoothly discharged. Smoke that is sent to the exhaust port and rises can be adsorbed efficiently.

[Brief description of the drawings]

FIG. 1 is a plan view illustrating a main part of the present invention.

FIG. 2 is a cross-sectional view illustrating a main part of the present invention.

FIG. 3 is a perspective view of the cooking device of the present invention.

FIG. 4 is an exploded perspective view of a main part of the cooking device of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Main body 3 Bottom frame 4 Heater 5 Plate 5a Cooking surface 5b Rib 5c Groove 5d Central groove 5e Oil passage 8 Mesh 9 Filter 12 Fan 14 Heat shield plate 15 Oil receiver 15a Oil reservoir 15b Handle 18 Intake Mouth 19 Ventilation path 20 Exhaust path

Claims (2)

[Claims] 1. A heater (4) mounted in a main body (1).
And a plate (5) placed on the heater (4).
An inclined cooking surface (5a) formed on the upper surface of the plate (5), an oil passage (5e) provided at the lowest position of the cooking surface (5a), and the cooking surface (5a). ), A vertically extending central groove (5d), and a central groove (5d).
a plurality of convex ribs (5b) provided radially along d)
A groove (5c) inclined between the ribs (5b) toward a lower position than a higher position, and the oil passage hole (5e).
And an intake port (1) provided in the main body (1) at a higher position of the cooking surface (5a).
8), a mesh (8) provided above the intake port (18), a filter (9) for removing oil smoke placed on the mesh (8), and a filter (9). An intake duct (6) provided above, a fan (12) provided below the intake port (18), a motor (11) for rotating the fan (12), and a bottom frame (3). And heat shield (1
4) and a cooking surface (5a).
A heating cooker characterized by comprising an exhaust port (21) provided in the main body (1) on the lower side of the body. 2. An oil / fat reservoir (15) of an oil / fat receiver (15).
2. The cooking device according to claim 1, wherein an exhaust passage (20) is provided between a) and the handle (15b).