JP2002306327A - Lid and tray for vessel for microwave cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a lid for a vessel for microwave cooking which can suitably release steam and control overflow boiling and a tray for a vessel for microwave cooking which enables a user to safely and stably carry the vessel on the tray when overflow boiling occurs. SOLUTION: This lid 10A for a vessel 30A is equipped with a circular lid face 11 with the outer diameter to cover a whole opening part of the vessel 30A, a short cylindrical flange part 12 dangled from the periphery part of the lid face 11 toward the backside by integrally forming with a resin with no hole, and positioning ribs 11f, 11f, etc., to form a steam passage in between the vessel 30A and the lid face 11, and the vessel 30A and the flange part 12. This tray 20A is equipped with a bottom face 21 and a side face 22 integrally formed with the PP resin hardly to be a high temperature in a microwave range and a ring shape rib 21a on the bottom face 21 to latch a bottom rim 33.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a lid and a tray of a container used for cooking using a microwave oven.

[0002]

2. Description of the Related Art With the spread of low-cost microwave ovens,
A wide variety of fast foods are provided that are tuned to be cooked in a microwave oven. These ready-to-eat foods can be broadly divided into steamed and souped foods depending on whether or not they accompany soup. A lid is used to close the opening of the container. If the food is soup, a tray is used in addition to the lid, in case of a spill.

[0003] The container lid and tray used at this time are required to have many properties in terms of material and structure as an instrument for handling food under high-frequency heating conditions in a microwave oven. That is, the material must be made of a material that can withstand high-frequency heating and be free from deformation, harmful volatile substances, odors, and elution substances under high-frequency heating conditions. Have durability to withstand alternating heat loads.
The temperature rise at the time of completion of cooking stops within the safe temperature.
It is easy to clean and easy to clean.

[0004] In addition, regarding the structure, the lid of the container allows the steam generated from the cooked material to escape moderately and the blow-off can be properly controlled. It should be easy to put on and take off the container. Regarding the structure, the tray of the container should not slip on the tray even if the tray is tilted too much.
Various characteristics are required, such as that the inside of the microwave oven is not contaminated even in the event of a spill. Simultaneously satisfying all these requirements at the same time can be said to be quite difficult in practice by referring to various conventionally proposed lids and trays of microwave cooking containers.

[0005] For example, with respect to a lid of a container for microwave oven cooking, a steam jetting part having a slit which is normally closed and has a peripheral portion fitted with the container body is provided at an arbitrary portion of a thin top plate. Has been proposed.
No. 83506). This invention corresponds to the above-mentioned requirement to appropriately release the steam generated from the cooked food and appropriately control the spill, and the drawing shown in the publication discloses a cross-shaped part at the center of the lid. The one provided with a slit is shown. And this lid
In use, when steam is generated from the food and the internal pressure of the container is increased, the steam is elastically deformed by pushing a part of the lid centered on the slit to the surroundings, thereby forming a steam outlet. That's what I did.

However, this lid has problems that it can be used only for a container having a specific outer diameter, cannot withstand repeated use for a long time, and is unstable in operation. In other words, when this lid is used for a container other than a container having a specific outer diameter such as porcelain, ceramics, and heat-resistant glass used for microwave cooking in a general household, the peripheral portion of the lid and the peripheral portion of the container are: They do not fit tightly, and therefore, even if steam is generated from the food, the internal pressure of the container does not increase, and the steam ejection part cannot operate. Also, since the steam ejection part operates by elastic deformation, the periphery of the steam ejection part must be formed to be extremely thin regardless of how strong other parts are. Is in a situation that is easily damaged. Furthermore, since the resin material generally deteriorates with use over time subjected to an alternating heat load and loses its initial elasticity, the operation of the steam ejection portion gradually loses smoothness by repeated use.

On the other hand, with respect to the tray of a container for microwave oven cooking, a concave portion for receiving a liquid is formed at the center of the plate body, or a groove in the radial direction continuous with the concave portion is formed together with the concave portion for receiving the liquid. The formed one has been proposed (J.
-133248 gazette). According to the drawings shown in the publication, the dish body is formed so as to have a gentle inclination in a direction of descending from the peripheral edge portion toward the central concave portion as a whole.

This invention is intended to meet the above-mentioned requirement that the inside of the microwave oven should not be soiled even in the event of spillage. There is a problem in that the microwave cooking container placed on the top is dangerous due to being tilted by a small external force. In other words, this dish is intended to prevent the spill from flowing into the microwave oven by collecting the spill in the central recess, and for this purpose, the entire dish is made into a shallow mortar shape. It is inevitable to be inclined. And this inclination acts as raising the one side of the container and lowering the other side even if the container placed on the plate is slightly displaced from the center position of the plate, The container will lack stability. In addition, there is a problem that cleaning with the grooves is difficult.

[0009]

SUMMARY OF THE INVENTION An object of the present invention is to satisfy the characteristics generally required for a lid and a tray of a container for microwave cooking. In particular, in view of the problems with the lids and trays or dishes of microwave oven containers according to the conventional proposals, the lids have durability that can be used repeatedly and are used for microwave cooking in ordinary households. Maintain versatility that can be used for containers made of porcelain, ceramics, heat-resistant glass, etc., while appropriately releasing steam and controlling blow-off. Another object of the present invention is to stably support containers on a tray while maintaining a function of preventing the inside of a microwave oven from being stained when a spill occurs.

[0010]

The present invention employs the following structure as means for achieving the object.

[0011] The lid of the container for microwave oven cooking has a circular lid surface having an outer diameter dimension that covers the entire opening of the container when placed on the container for microwave oven cooking, and a lid on the periphery of the lid surface. The lid has a short-cylindrical flange formed on the back side of the surface, and the lid surface has a substantially spherical concave portion at the center and a protruding portion crossing the concave portion inside the concave portion. A grip portion to be provided, a step of lowering an outer peripheral portion formed at a peripheral edge portion, and at least one annular rib hanging down between the recessed portion and the flange portion on the back side, and the annular rib and the flange portion. And at least three positioning ribs distributed in the radial direction between the lid surface and the lid surface and the flange portion are formed integrally from the PP resin in a non-porous manner, and the rib is formed on the back surface of the lid surface. Predetermined gap between microwave oven container And an upper and lower abutment end face, and left and right abutment end faces for maintaining a predetermined gap between the inner peripheral surface of the flange portion and the microwave cooking container. And a steam passage centered on the recessed portion is formed.

According to this configuration, when the lid is put on a container for microwave cooking, the circular lid surface covers the entire opening of the container from above, and the short cylindrical flange portion is formed on the upper edge of the container. It will be in the state of overlapping outside. Here, since the lid surface and the flange portion are integrally formed from the PP resin in a non-porous manner, steam generated from the food in the container cannot pass through the lid. But,
Between the annular rib on the back side of the lid and the flange, there are at least three positioning ribs distributed in the radial direction. Therefore, when the lid is put on the container, the container and the lid are in contact with each other via three or more positioning ribs. Each positioning rib has an upper and lower abutment end face for ensuring a gap between the back surface of the lid surface and the container, and a left and right abutment end face for ensuring a gap between the inner peripheral surface of the flange portion and the container. Therefore, between the container and the lid, around the lid corresponding to the positioning rib, a recess formed in a substantially spherical shape at the center of the lid surface, that is, protruded into a substantially spherical shape on the back surface side of the lid surface. A steam passage centering on the recess is formed. Then, the steam rising from the food is almost evenly distributed toward the peripheral edge of the lid by the concave portion,
The dispersed vapor collides with the annular rib hanging down on the back side of the lid surface and is cooled by condensation to form dew, and drops into the container from the tip of the annular rib. In addition, the steam from which a considerable amount of water has been removed by the annular rib passes uniformly through the gaps formed between the upper edge of the container and the lid surface and between the upper edge of the container and the flange portion. Derived. As a result, uneven lifting and spilling of the lid are prevented, and careless clogging of the food and the amount of moisture released into the microwave oven are minimized.

The lid of the microwave cooking container has a circular lid surface having an outer diameter that covers the entire opening of the container when the lid is placed on the microwave cooking container, and a peripheral edge of the lid surface. The part consists of a short cylindrical flange formed by hanging down on the back side of the lid surface, and the lid surface crosses the concave part formed in a substantially spherical shape at the center and the concave part in the concave part. And at least three reinforcing ribs radially distributed between the peripheral edge and the concave portion, and formed between the reinforcing ribs and the reinforcing ribs along the circumferential direction of the lid surface. At least three elongated vapor vent holes, and a duct rib formed upward around the vapor vent hole. Further, the lid surface and the flange portion are integrally formed from PP resin, and the reinforcing rib is , Formed from the periphery to the inside of the flange equivalent to the thickness. Vent holes may be configured to form a steam passage around the recess between the container for microwave cooking.

According to this structure, the radially dispersed reinforcing ribs at least three places increase the bending rigidity in the radial direction of the cover surface, and the elongated holes disposed along the circumferential direction between the reinforcing ribs. Duct ribs formed around the vapor-shaped vent holes increase the bending rigidity of the lid surface in the circumferential direction. Therefore, the lid surface can maintain high flatness without warping or the like, and when the lid is put on the container for microwave oven cooking, the lid surface adheres without generating a gap at the upper end edge of the container. can do. Therefore, between the container and the lid,
A steam passage is formed centering on the recess provided at the center of the lid surface and passing through the steam vent hole disposed so as to surround the recess. Then, the steam generated from the cooked food is dispersed in the circumferential direction by the concave portion, and is uniformly led out above the lid surface through the duct rib of the steam vent hole. As a result, the steam is smoothly discharged,
In addition, since the lid is evenly distributed in the circumferential direction, an increase in the internal pressure of the container is suppressed to a certain limit, so that the lid does not fall out of the container, and the spillover phenomenon is well suppressed.

[0015] The tray of the container for microwave oven cooking has a bottom surface and a side surface formed by imparting a slope that expands upwardly around the surface. It has an annular finger-hung flange protruding toward
The bottom surface has stable projections at three locations on the back side that abut against the rotating cradle of the microwave oven, and at least one annular positioning located on the front side inside or outside the thread bottom of the microwave cooking container. A rib is provided, and the bottom surface and the side surface are integrally formed from a PP resin in a non-porous manner, and are combined with any one of the lids of the microwave cooking container according to the present invention.

The tray having such a configuration can be stably placed in a microwave oven through stabilizing protrusions formed at three places on the back side, and the container on the tray can be correctly placed on the tray by the annular positioning rib. Can be positioned. In addition, in the event that a spillover occurs due to the state of the food, the side that rises with a slope that expands upward around the bottom surface effectively prevents the spillover from flowing out of the tray. , On completion of cooking,
Tray made of PP resin has much lower specific heat and thermal conductivity than containers made of pottery, porcelain, heat-resistant glass, etc., so even if the container is heated to dangerous temperatures if touched by hand Therefore, the temperature rise of the tray itself is small, so that the container can be safely taken out of the microwave oven by holding the tray and transported to the table as it is. At this time, the finger-hung flange on the side of the tray prevents the tray from slipping from the finger, and the annular positioning rib prevents the container from sliding on the tray even if the tray is tilted, and prevents the container from falling. Can be prevented.

Further, the tray of the container for cooking microwave oven has a bottom surface, and a side surface formed by imparting a slope that expands and expands around the bottom surface toward the upper side.
An annular finger-hung flange protruding laterally is provided at an upper end edge, and at the bottom surface, stable projections are formed at three places on the back side that contact the rotation cradle of the microwave oven, and at least three places on the front side. The ribs are further provided with positioning ribs located inside or outside the yarn bottom of the microwave cooking container, and the bottom and side surfaces are made non-porous from PP resin. It can be integrally molded and combined with any one of the lids of the microwave cooking container according to the present invention.

In the tray having such a configuration, the bending rigidity of the tray itself can be increased by the spacer ribs radially dispersed on the surface side of the container, and the thread bottom of the container floats from the bottom surface of the tray. In addition, since the bottom of the container is not contaminated even when spilling occurs, it is possible to prevent ring-shaped contaminants from adhering to the table when the container is transferred to the table. In addition, the positioning step formed on the spacer rib can prevent the container from slipping off the tray by hooking the thread bottom of the container when transporting the container through the tray.

[0019]

Embodiments of the present invention will be described below with reference to the drawings.

The lid 10A of the container for microwave cooking is made of P
It comprises a lid surface 11 integrally molded from a P resin (polypropylene resin, the same applies hereinafter) material without a hole, and a flange portion 12 (FIGS. 1A, 1B, and 1C). In addition, FIG.
Is a plan view of the lid 11, (B) is a cross-sectional view taken along the line XOX of (A), and (C) is a cross-sectional view taken along the line YOY of (A).

The lid surface 11 is made larger than the outside diameter of these containers in consideration of the outside diameter of the opening of a container such as porcelain, ceramics, heat-resistant glass, etc., which is frequently used in microwave cooking in ordinary households. It is formed in a circular shape having a diameter.
Therefore, the lid surface 11 is of a size that can cover the entire opening of a normal container. The flange 12
Is formed in a short cylindrical shape and hangs down on the back side of the lid surface 11,
At the joint position between the lid surface 11 and the flange 12, that is, at the outer peripheral portion of the lid surface 11,
1d is formed.

At the center of the lid surface 11 is formed a concave portion 11a which is depressed so as to form a substantially spherical shape.
Inside, a holding portion 11b is provided so as to protrude so as to cross the concave portion 11a. At the intermediate position between the recess 11b and the outer peripheral lowering step 11d, there is formed an annular intermediate lowering step 11c in which the lid surface 11 steps down toward the center.

Around the flange portion 12 on the back surface side of the lid surface 11, two annular ribs 11 concentric with the flange portion 12 are formed.
e, 11e are formed so as to hang down. The three positioning ribs 11f, 11f,... Are distributed in the radial direction between the annular rib 11e located outside and the flange portion 12 at an angular interval of 120 degrees from the center of the lid surface 11. Are located. Here, each positioning rib 11f has an upper and lower contact end face f1 parallel to the lid surface 11 and a left and right contact end face f parallel to the flange portion 12.
The upper and lower contact end faces f1 are longer than the left and right contact end faces f2.

The lid 10A of this embodiment can be adapted to various types of microwave cooking containers 30A that fall within the range of the upper and lower abutting end faces f1, and has a recess 11a between itself and the container 30A. A central steam passage can be formed (FIG. 2). The container 30A illustrated in FIG.
Is a pottery donburi consisting of a bottom surface 31, a side surface 32, and a yarn bottom 33. That is, as described above, for the container 30A having an outer diameter dimension falling within the range of the upper and lower contact end faces f1,
When the lid 10A is put on, the lid 10A comes into contact with the upper edge of the side surface 32 of the container 30A via the upper and lower contact end surfaces f1, f1,... Of the three positioning ribs 11f, 11f.
As a result, a gap corresponding to the vertical width of each positioning rib 11f is forcibly formed between the upper edge of the container 30A and the back side of the lid surface 11, and when the lid 10A is displaced left and right. Also, the flange portion 12 and the side surface 32 of the container 30A are in contact with each other via left and right contact end surfaces f2, f2,..., And a gap corresponding to the left and right width of the positioning rib 11f is forcibly formed therebetween. The Rukoto.

That is, the steam passage refers to a continuation of the gap from the inside of the container 30A to the outside of the container 30A.
After being dispersed in the circumferential direction of the lid surface 11 by the concave portion 11a at the center of the first portion, the gap between the lid surface 11 and the container 30A and the flange portion 12 pass below the two annular ribs 11e, 11e. 30A through the gap between the container 30A
Is discharged to the outside. At this time, the positioning ribs 11f, 1
Are uniformly distributed around the lid 10A, the vapor pressure applied to the lid 10A is uniform,
Intensive spilling, floating of the lid 10A, and falling off are prevented.

The intermediate lowering step 11c and the outer peripheral lowering step 11d provided on the lid 10A are irrelevant to cooking, and are mainly used for the purpose of imparting structural strength to the lid surface 11 and for stacking many lids 10A. It has the purpose of positioning when placing. That is, the lower edge of the flange portion 12 of the upper lid 10A is fitted to the lower peripheral step 11d of the lower lid 10A.

The steam passage in the lid of the microwave cooking container has a plurality of steam vent holes 11h, 11h.
(See FIG. 3).
(A), (B), (C)). Like the lid 10A of the above-described embodiment, the lid 10B of this embodiment includes a lid surface 11 and a flange portion 12 integrally formed of PP resin.
Has an intermediate lowering stage 11c. In addition, FIG.
Is a plan view of the lid 10B, and (B) is an XOX of (A).
FIG. 2C is a cross-sectional view taken along line Y-Y-Y of FIG.

On the front side of the lid surface 11, four reinforcing ribs 11 are provided between the peripheral edge of the lid surface 11 and the intermediate step 11c.
g, 11g... are radially dispersed at an angle of 90 degrees from the center, and between the adjacent reinforcing ribs 11g, the reinforcing ribs 11g are curved along the circumferential direction of the lid surface 11, respectively. A hole-shaped vapor vent hole 11h is provided. Each reinforcing rib 11g is formed so as to extend from the peripheral edge of the lid surface 11 to the inside corresponding to the thickness of the flange portion 12. A duct rib 11k is integrally formed upward around the steam vent hole 11h.

The four steam vent holes 11h, 11
h ... when the container 30B is covered with the container 30B
And a steam passage centered on the recess 11a. The container 30B has a bottom 31, a side 32, and a thread bottom 3.
3 is a ramen bowl having a slightly different shape from the container 30A and having the same outer diameter, and the upper edge of the container 30B is in contact with the back surface of the lid surface 11 at a position outside the steam vent holes 11h, 11h. It is in a positional relationship to touch.

Then, as the cooking proceeds, the steam generated from the food F is supplied to the concave portion 1 located at the center of the lid 10B.
1a disperses in the circumferential direction of the lid surface 11 and is discharged to the outside through the vapor vent holes 11h. At this time, the duct ribs 11k not only function to smoothly pass the rising steam, but also effectively prevent the crack from advancing from the peripheral edge of the steam vent hole 11h.

The tray 20A of the container for microwave oven cooking according to the present invention has a bottom 21 formed in a very slight hollow.
And a side surface 22 integrally formed around the bottom surface 21 (FIGS. 5A and 5B). FIG. 2A shows the tray 20A.
(B) is a central longitudinal sectional view of (A).

Two concentrically arranged annular positioning ribs 21a, 21a are protruded on the front side of the bottom surface 21 of the tray 20A, and three stable projections distributed at 120 ° intervals are provided on the back side. 21b are formed. The side surface 22 is provided with a slope that expands upward, and an upper edge of the side surface 22 is formed with an annular finger-hung flange 22f that protrudes laterally. In addition, 2
The diameter of the annular positioning ribs 21a, 21a is set to a diameter approximately equal to the outer diameter of the thread bottom 33 of the containers 30A, 30B for microwave cooking.

The tray 20A can be used in combination with the lids 10A and 10B of the containers for microwave cooking, and the diameter of the tray 20A is slightly larger than the lids 10A and 10B (FIG. 2). The tray 20A has a stable protrusion 21b,
21b can be stably seated on the rotating cradle of the microwave oven. Then, for example, when the container 30A is placed on the tray 20A, the thread bottom 33 of the container 30A
Is located inside or outside one of the annular positioning ribs 21a, 21a. Therefore, when taking out the container 30A from the microwave oven, even if the tray 20A is inclined, the container 30A is hung by the annular positioning rib 21a and does not shift from the center position of the tray 20A.
A does not fall. Also, the tray 20A has a PP
Since it is made of resin and the temperature rise during cooking is small, it can be taken out even with bare hands without danger of burns, and the container 30A can be handled safely.

The container 30 is made of, for example, Japanese Patent No. 3119.
No. 654, a container made from a composite resin mainly composed of PET resin, noodles such as instant noodles or udon are put into the container, hot water of a pot is poured, and lid 10A or 10B And placed on the tray 20, and when it became boiling in a microwave oven (here, output 600W), the microwave oven was turned off. Since the lid 10 is at a time when the water in the container 30 has boiled, the cover 10 is considerably heated by the generated steam. Is the temperature that can be held with bare hands. That is, when the tray 20 is made of metal, porcelain, or heat-resistant glass, it cannot be taken out with bare hands at a considerably high temperature.

The containers 30A, 30B may be positioned by means of providing spacer ribs 23, 23 on which positioning steps 23d, 23d are formed on the surface side of the bottom surface 21 (FIG. 6). This form of tray 20B
Are integrally formed on the bottom surface 21 with eight spacer ribs 23, 23... Arranged radially from the center, and each spacer rib 23 has a plurality of positioning steps 2 which are lowered stepwise.
3d and 23d are formed. At this time, the positioning steps 23d, 23d in the eight spacer ribs 23, 23,.
Is at the same distance from the center of the tray 20B,
The positioning steps 23d, 23d corresponding to the spacer ribs 23, 23,.
Are arranged concentrically with a diameter approximately equal to the outer diameter of the yarn bottom 33.

In the tray 20B of this embodiment, the containers 30B on the tray 20B are formed by the spacer ribs 23, 23,.
Is supported in a state of floating from the bottom surface 21 (FIG. 4). Therefore, there is an advantage that the thread bottom 33 of the container 30B is not contaminated even if the broth or the like accumulates in the tray 20B due to the spill. Further, the thread bottom 33 of the container 30 </ b> B
d, the displacement of the container 30B when the tray 20B is tilted is prevented.

As described above, in any of the embodiments, P
As the P resin, it is sufficient to use a commercially available heat-resistant PP resin that is sufficiently dried. If the water content of the PP resin during the injection molding is too high, the PP resin may be deteriorated by hydrolysis due to repeated use in a microwave oven. The presence or absence of coloring of the PP resin is optional.

Although the trays 20A and 20B are both circular, they may be polygonal, such as square, rectangular or hexagonal. Further, the lid 10A,
The 10B and the trays 20A and 20B are made of PP resin because they do not contain environmental hormones, do not generate dioxins even when incinerated, and do not emit off-odors when heated in a microwave oven. This is because they have excellent moldability.

[0039]

As described above, the lid of the container for microwave cooking according to the present invention is provided between the container and the lid by a plurality of positioning ribs arranged in the radial direction on the back side of the lid surface. The steam generated from the cooked food is formed by dispersively forming a steam passage or dispersingly disposing a plurality of steam vent holes on the lid surface and forming a steam passage that escapes from the inside of the container to the outside of the container. Since it can be dispersed around the lid and discharged stably, the vapor pressure in the container is maintained at an appropriate pressure, and the lid is effectively prevented from rising, falling off, or spilling due to the vapor pressure. Since it is formed regardless of the outer diameter of the container within the range of the positioning rib or the area outside the steam vent hole, in a general household,
It has the effect of being widely applicable to containers made of synthetic resin lacquerware, porcelain, ceramics, heat-resistant glass and the like used for microwave cooking.

Further, the tray of the container for microwave cooking according to the present invention is such that the container does not have a high temperature even if the container has moisture and is heated to a boiling state by microwave heating.
In the case where the resin is molded integrally with no holes and the annular positioning rib or the positioning step for hooking the thread bottom of the container placed on the tray on the bottom surface is provided, In this case, the cooked high-temperature container can be safely taken out of the microwave oven through the tray while being stored so as not to flow out of the tray, and at this time, the container does not slide on the tray even if the tray is tilted. Therefore, the container can be stably transported. And again, you can carry it to the table with it on the tray,
This has the effect of being able to replace the tray.

[Brief description of the drawings]

FIG. 1 is a plan view and a sectional view showing an embodiment of a lid of a container for cooking microwave oven.

FIG. 2 is an operation explanatory view of a lid and a tray of a microwave cooking container.

FIG. 3 is a plan view and a sectional view showing another embodiment of a lid of a container for microwave cooking.

FIG. 4 is an operation explanatory view of a lid and a tray of a microwave cooking container.

FIG. 5 is a plan view and a sectional view showing an embodiment of a tray of a container for microwave cooking.

FIG. 6 is a plan view and a sectional view showing another embodiment of a tray for a container for microwave cooking.

[Explanation of symbols]

 f1 Upper and lower abutment end face f2 Left and right abutment end face 10A Lid 10B Lid 11 Lid surface 11a Depressed portion 11b Grip portion 11d Outer peripheral portion descending step 11e Annular rib 11f Positioning rib 11g Reinforcement rib 11h Steam vent hole 11k Duct rib 12 Flange portion 20A Tray 20A Reference Signs List 21 bottom surface 21a annular positioning rib 21b stabilizing projection 22 side surface 23 spacer rib 23d positioning step 22f finger hanging flange 30A container 30B container 33 thread bottom

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (reference) F24C 7/02 551 F24C 7/02 551J 551T

Claims (4)

[Claims] 1. A circular lid surface having an outer diameter dimension that covers the entire opening of the container when placed on a container for microwave cooking, and a peripheral portion of the lid surface on the back side of the lid surface. The lid surface is formed by hanging down a short cylindrical flange portion, and the lid surface has a concave portion formed into a substantially spherical shape at the center portion, and a grip portion projecting across the concave portion within the concave portion. An outer peripheral portion lowering step formed at a peripheral edge portion, and at least one annular rib hanging down between the recessed portion and the flange portion on the back surface side, between the annular rib and the flange portion. At least three positioning ribs distributed in the radial direction, wherein the lid surface and the flange portion are integrally formed from a PP resin in a non-porous shape, and the positioning ribs are formed on the back surface of the lid surface. A predetermined gap between the And upper and lower abutment end surfaces, left and right abutment end surfaces for maintaining a predetermined gap between the inner peripheral surface of the flange portion and the microwave cooking container, the microwave cooking container and the lid surface and A lid for a microwave cooking container, wherein a steam passage centering on the recess is formed between the lid and the flange. 2. A circular lid surface having an outer diameter dimension that covers the entire opening of the container when placed on a container for microwave cooking, and a peripheral portion of the lid surface on the back side of the lid surface. The lid surface is formed by hanging down a short cylindrical flange portion, and the lid surface has a concave portion formed into a substantially spherical shape at the center portion, and a grip portion projecting across the concave portion within the concave portion. At least three reinforcing ribs radially distributed between a peripheral edge portion and the recessed portion, and at least three reinforcing ribs formed between the reinforcing ribs and the reinforcing ribs along the circumferential direction of the lid surface. A lid having a hole-shaped steam vent hole, and a duct rib formed upward around the steam vent hole, wherein the lid surface and the flange portion are integrally formed from PP resin, and the reinforcing rib is provided at the peripheral edge portion. From the inside equivalent to the thickness of the flange portion, the steam vent hole,
A lid for a microwave cooking container, wherein a steam passage centering on the recess is formed between the lid and the microwave cooking container. 3. An annular finger-hung flange protruding laterally from an upper end edge of a bottom surface, and a side surface formed by imparting an upwardly expanding inclination to the periphery of the bottom surface. The bottom surface has at least three stabilizing protrusions that contact the rotation cradle of the microwave oven on the rear surface side, and at least one of the bottom surfaces is located inside or outside the thread bottom of the microwave cooking container on the front surface side. An annular positioning rib having a strip, wherein the bottom surface and the side surface are integrally formed from a PP resin in a non-porous manner, and are combined with a lid of a container for microwave cooking according to claim 1 or 2. , A tray of containers for microwave cooking. 4. An annular finger-hung flange protruding laterally from an upper end edge of a bottom surface, and a side surface formed by imparting an upwardly expanding inclination to the periphery of the bottom surface. The bottom surface is provided with stable projections at three locations on the back side that are in contact with the rotating cradle of the microwave oven, and is provided with spacer ribs that are radially distributed at least at three locations on the front side. 3. The electronic device according to claim 1, wherein a positioning step is provided inside or outside the yarn bottom of the microwave cooking container, and the bottom surface and the side surface are integrally formed from a PP resin without a hole. 4. A tray for a microwave cooking container, which is combined with a lid for a microwave cooking container.